With thanks to dalbino83

Fudge Cake
by Mary Frymoyer Brown 1954

1/2 C margarine or butter
2 squares chocolate
1/2 C water
1 C sugar
1 egg
1 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp soda
1/4 C sour milk
1 tsp vanilla

Sift together flour, salt, baking powder and soda. Melt butter and chocolate, add water and sugar. Cool. Add egg. Beat. Add dry ingredients, sour milk and vanilla. Bake at 350 degrees about 30 minutes (Look after 25 minutes.) A moist, easy to make chocolate cake. Always a hit - was my grandmother's favorite.

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The consensus is that buttermilk can be used for sour milk. I wish the size of chocolate square had been mentioned, though, a baker's chocolate square? Hmmmmmm.

Frederico's Chiffon Cake (from handwritten recipe card handed down from my Mom, the only one I have)

1 cup all purpose flour
1/2 cup cornstarch
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup vegetable oil
8 eggs, separated
1/4 cup fresh orange juice
1/2 cup sugar (reserve)
1/3 cup lime juice
grated peel of 1 small orange (1 1/2 --2 tbsp)

Grease and flour a 10 inch tube pan; set aside.

Preheat oven to 350 degrees Fahrenheit

In a sifter, combine flour, cornstarch, 1 1/2 cups of sugar, baking powder and salt. Sift into large bowl. Add oil, egg yolks, and orange juice. Beat with electric mixer on high speed until thoroughly mixed. Beat egg whites in a large bowl until stiff. Fold batter into egg whites gently but thoroughly. Turn into prepared pan. Bake 40 minutes.

Mix 1/2 cup sugar remaining with lime juice and orange peel. Spoon mixture evenly over cake and bake 5 minutes longer. Remove cake from oven and invert pan over the neck of a thin bottle. Let cake hang on bottle until thoroughly cooled, about 3 hours. or invert pan over custard cups. Run knife around sides of cake and tap bottom on hard surface until cake is loosened. Do not frost.

Still have not heard a thing about surgery Tuesday or not...found out yesterday that my cardiologist was coming in today to look at my test to determine if it was safe for me to have my surgery.

Meanwhile I am tidying up, going through things and getting rid of junk. So at least this waiting time is not being wasted. I am getting a lot done and have also been doing a lot of cooking. It has been great to be able to cook and enjoy my own recipes as opposed to the steady diet of amy's frozen dinners I consume when I'm trying to work full time. The dinners are good but just not quite as good as what I can make for myself.

I ran some errands this week and got some seeds and plants, so this weekend I'm doing some gardening.

It's storming here; we even had thunder and lightning last night. Not quite up to midwestern standards but pretty good.

I ran across a good cookbook for Jewish Vegetarians: Olive Trees and Honey by Gil Marks. Vegetarian Times had an article about it and one of the recipes (behind the cut):

( Read more... )

Well, I must get back to work. I don't want to lose my momentum.

I found this while surfing for other recipes and it looks good, so I thought I'd pass it on:

Here’s Susan's Original Tequila Cream Pasta recipe in all its glory. It makes a wonderful dish that can be enhanced with some fresh, cooked shrimp. She’s tried several brands in this dish, but finds a 100% agave blanco is the best to use. Try it yourself and enjoy! It's truly delicious.
Ingredients:

* 2 tbsp butter
* 1 large onion, thinly sliced
* 3 tbsp dried basil
* 3 tbsp minced garlic
* 1 cup half-and-half cream
* 1 28 oz tin peeled tomatoes pureed (or use equivalent fresh tomatoes)
* Salt and freshly-ground pepper to taste
* 1/2 cup 100% agave blanco tequila
* Spaghetti for four
Process
* Melt the butter in a frying pan.
* Add onion and cook until clear.
* Add pureed tomatoes, basil, salt, pepper, garlic.
* Cook at medium-low heat for 20 minutes, until thickened.
* Add cream and simmer while you...
* Cook the spaghetti (pasta).
* Add 1/2 cup tequila to sauce. Cook for several minutes more, then serve on spaghetti.
* Top with grated parmesan cheese.

Serves four.

Notes:

* Add the tequila last to preserve its flavour. Cook it only long enough to warm it, but not entirely eliminate its alcohol - if you want to retain its bite.
* Ian adds a healthy dose of habanero sauce to the mix for his serving. If your eyes don't bleed, then it's not hot enough for me!
* Ripe plum tomatoes work best when using fresh, but others are also good - if they are not the usual grocery store cardboard tomatoes.
* Although you can never have too much garlic, it can over-power the tequila taste.
* Fresh cilantro is another nice additive in this sauce.