ORANGE NUT CAKE - Carol Jean Brown

I love Oranges -- the taste of Oranges -- this take a little time but it is soooo worth it.  

ORANGE NUT CAKE - Carol Jean Brown

1/2-cup butter (room temp.)                  

1/2 tsp. baking soda

1-cup brown sugar                                  

1/2 tsp. salt

2 eggs                                                       

1 cup chopped nuts

1 tsp. vanilla                                             

1/4 cup orange rind, zested

1-cup raisins, currants or dates             

1-cup buttermilk

1/2 cup sugar                                            

2 cups flour

1/4 tsp baking powder                            

1/2 cup orange juice

Cream together butter and brown sugar.  Add eggs and vanilla, mix well between each addition.  Stir in orange rind.  Combine the dry ingredients and sift.  Add sifted ingred. To egg/butter mixture alternately with the buttermilk.  Stir in nuts and dried fruit (the fruit should be dusted with a little flour before adding).  Pour the batter into a 13 X 9 inch baking pan.  Bake at 350 degrees for 30-35 minutes.  After removing from the oven, but while still hot, dissolve the sugar in the orange juice and pour over the cake and let it soak in.  Cut into squares and serve with a dollop of whipped cream.

I use regular milk with 1 tsp. of vinegar instead of buttermilk.  Let it stand for a few minutes before adding.

Bread pudding -- yeah for Fred Wix

I love Bread Pudding

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice          1Tbs zested lemon

1/2 tsp. ground cardamom            1/4-cup raisins                    

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  

Place in a 350 oven and bake 45 minutes or until a knife comes out clean.

  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens. 

Stir in the raisins, nuts, butter and zested lemon.  

Serve warm over the still warm or room temperature pudding. 

Makes 6 servings.  ENJOY!

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice      1Tbs zested

1/2 tsp. ground cardamom            1/4-cup raisins                      lemon

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  Place in a 350 oven and bake 45 minutes or until a knife comes out clean.  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens.  Stir in the raisins, nuts, butter and zested lemon.  Serve warm over the still warm or room temperature pudding.  Makes 6 servings.  ENJOY!

I don't use cardamon --I just put it in -- Because Fred makes it with cardamon

crepes -- great for dinner or breakfast

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.   

Truffles - For everyone

I love Truffles --- That you can make for Easter --- These are wonderful ---  

Truffles

1/3 cup Heavy Cream

12 oz semi sweet choc. chips or 2 cups of chips

6 Tbs Butter

2 tsp flavoring = butter, vanilla, rum or coconut

In a double boiler; bring the cream to  a simmer

Remove from the heat and stir in choc. chips

Add the rest of the ingredients

Pour the choc mixture onto a shallow bowl

cool, cover and refrigerate for at least 2 hours

Wax paper covered pan 

Scoop across the layer of chocolate mixture to make a ball.

roll or dip - either - coca powder, nuts, coconut-toasted  

cover and refrigerate

makes 30 truffles

I knew you knew

I forgot to put in green food coloring - to give it that deep green --

so add  4 drops -- or enough to make it green

Green Cake - Pistachio pudding cake - Great -

Green Cake -Pistachio Cake -- or Watergate Cake - (I don't know the reason)

1 pkg - Duncan Hines Yellow or White cake mix - yes this is what I love - the other cake mix is to dry
1 pkg - instant pistachio pudding - dry -
Pour into a bowl

Add:
3 eggs
Water -  How ever much water it calls for on the box.

And I have to use flour - because I live in high alt.

Mix as you would any cake mix ---

grease and flour a bundt cake pan.

Bake at 350 degrees for 45 minutes - or until you can insert a toothpick and it come out clean.

Take it out of the pan -  Top with powdered sugar.

This is an easy cake -- I take it everywhere -- I get a lot of compliments -- And it is easy --

SHHHHH! I'm making this for V-day - Pecan Pie

Pecan Pie -- Pirate’s Pantry - love this

1 c White corn syrup

1 c dark brown sugar

1/3 tsp salt

1/3 c. butter

2 tsp vanilla

3 eggs - slightly beaten

1 heaping cup whole pecans ------I use it to layer the pecans at least 2 deep in the pie pan

1 pie shell

Preheat oven to 350 degrees - 

Put the pecan in first to measure them -- then combine the other ingred. in a bowl. 

Then pour them over the pecans --- Yeah - remember this rises up during the backing process -- you do not want this stick mess --

Cook - 45 - 60 

Hot Fudge Pudding Cake - - Can be made smaller

Hot Fudge Pudding Cake - -  Can be made smaller 

1 cup flour

3/4 cup sugar

2 Tbs. cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 Tbs shortening- melted

1 cup chopped nuts

1 cup brown sugar -packed

1/4 cup cocoa

1 3/4 cup HOT water

Heat oven to 350 degrees.

In the mixing bowl -- combine the first 5 ing.  Stir in milk, shortening and nuts.

Pout batter into an ungreased pan 9 X 9 X 2.   

Stir together brown sugar, 1/4 c coca sprinkle over batter in the pan -

Pour on HOT Water,

Bake 45 min .  While hot, cup int pugging square ;  Invert to dessert plates and spoon sauce over each --Serve with Whipped cream

I love crepes -- when I lost my recipe -- Shasta had this one -- it is quite excellent.

Shasta Brown's Crepes

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk - can use low fat milk -- if you wish 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  

But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes. 

You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  

You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  

Crepes are delicate and so the toppings should be delicate also.   

Pumpkin Cake Rolls --- Love them

I love pumpkin -- Here is my all time favorite -- yes it take time to prepare -- but they are truly wonderful ..........  

Pumpkin Cake Roll 

• 3 eggs

• 1 cup granulated sugar

• 2/3 cup canned pumpkin

• 1 teaspoon lemon juice

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup chopped nuts

• powdered sugar

• 1/4 cup margarine, softened

• 2 (3-ounce) packages cream cheese, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla

 Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

 In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.

 Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.

Rice Pudding -- Iris Brown --Too good

I know.  It isn't cold there were you are.  But, the nights are cool.  Time for some really good rice pudding.

I got this recipe from my mom-in-law.  It is wonderful.  The kids will love it.

Enjoy -- to the max.

RICE PUDDING - IRIS BROWN

4 cup. Milk                                  

1 - 4 oz. serving Vanilla Pudding and Pie filling (not instant)

1 cup. Minute Rice                    

1/4 tsp. cinnamon                      

1 egg, well beaten

1/4-cup raisins

1/8 tsp. Nutmeg

Stir milk and egg into pudding mix in pan.  Add rice and raisins.  Stir over medium heat just until it comes to a boil.  Add spices.  For creamier pudding cover while cooling.  Stir before serving.

May all your Mousse be Chocolate -- Just like the Commerical

I love Chocolate.  

As I have been confined with illness for the last 3 weeks, I just can't believe there isn't any Chocolate in this House.  This must be a crime.  As I spoke with my Sister, she told me I would never get well, unless I have Chocolate.  Yes, I sent my beloved Husband out with instructions on what to bring back - and first on the list -- you guessed it - Chocolate, now maybe I will get better.  

This recipe is the easies and richest of all my recipes.  

If you can boil water, you can do this.  

You keep several recipes that are just so simple, but are so showy that it boggles the mind.  

I hope I will be up again just to make Chocolate Mousse --- Keep this recipe close -- you will use it over and over again. 

CHOCOLATE MOUSSE - Carol Jean Brown

1/4 cup sugar                                  

1/3 cup water

1 1/2 cup heavy cream                  

1 - 6 oz. pkg. choc. Chips (semi  sw.)

1/2 lid of Rum extracts                      

3 egg yolks

1/2-cup almonds (opt) chopped

Combine sugar and water in small saucepan and boil for 3 min. Set aside to cool.  

In a large bowl whip cream until very stiff.  Chop chips in blender until very fine.  

Pour hot mixture in the blender.  Blend.  

Add a little of the hot mixture to the eggs and then Add egg yolks and rum extract and almonds into the blender. (This way your eggs won't cook or scramble)   Fold choc. Mixture (From blender) to cream.  

Mix.  

Freeze or chill, in mass or individual dishes.  Excellentt both ways. 

New Year's Resolution - Turning Guilt into Vegetables

Every year we start out making new Goals, and resolution.

And, of course, the same ones are listed every year,

Lose Weight
Be kind
More Exercise
Safe money

I even used to Remember what I had accomplished the year before, and then counted that as my accomplished goals for the year. This worked only when I did something grand, or achieved something memorable.

What was I to do? --- I needed a new goal --

I was reading a blog from one of my Daughter’s friends, (Thanks Bethany), when I happened on what was the best goal to have . . . Eat more vegetables --- Start with Carrot Cake.

I have the best recipe for Carrot Cake, Thanks to my Sister in Law.

I love this cake, and yes, it contains vegetables. And for some Reason, it only will work in a bunt cake pan.

Start a new campaign - eat vegetables - And help attain your goals.

Happy New Year


CARROT CAKE - PAULINE BROWN – Carol Jean Brown

Beat until thick and lemon-colored 4 eggs
Slowly beat in 2 cups sugar
Add while beating 1 1/2 cups salad oil
Add 3 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
Fold in 2 cups grated carrots
& 1 cup chopped walnuts

Bake at 350 degrees for one hour. (I have had better luck baking this in a bunt pan rather than a regular cake pan.)

FROSTING; Cream together 8 oz. cream cheese and 1/4 lb. butter. With electric beater, add 1 lb. box powder sugar and 1 tsp. vanilla.

Wise Women Cookie Storage

At Christmas Time, I keep several cookie fixings in the Fridge or Freezer.

You know, how you keep walnuts, cocoa, sugar, peppermint candy, flour, all in abudance, just so you can make cookies anytime?

I was back in Virginia, for 6 weeks, and it was wonderful to see my grandchildren and be with them. However, I wasn't in my kitchen. And, yes, I shopped for all sorts of items I needed to cook with.

Then coming home, I asked my husband, "Do I have . . . ?", "Yes", he would reply. And on it went through 3 shopping trips (Sam's, Albertsons' etc.) So, now I am trying to remember - did I buy this . . or was that in Virginia?

Somehow, I didn't get walnuts - Which for me for Christmas is just something I can't live without.

I want to make Fudge --- No walnuts
I want to make Icebox cookies --- No walnuts
(these freeze in a roll and you can slice and then bake them.
I want to make a cheese ball - yup, no walnuts or sharp cheese.

I keep hoping that the Storage Fairy will come some night and help me out.
But, no such luck.

I wish there was a service - that I could leave a note on my door, which would run to the store and pick up some items for me, and just the items. Like when we lived in SLC and Winder Dairy would bail me out with Fresh ingredients, like cottage cheese, bread. Which sound crazy, but it kept me from going to the store and finding other things I didn't need, but thought I did.

Oh yeah! I had that service --- When we had teenagers, and in order to have driving privledges, that person ran all my errands . . . I guess they have all moved on to bigger and better things.

So, today I will make - Butter cookies and Peanut butter cookies ---- Yup, you guessed it. The peanut butter is rancid - I know it is just my hubby and me, and I'm not that crazy about peanut butter. But, you would think - I would have just a 1/2 cup of the stuff.

I send you my favorite giving cookie recipe - the IceBox Cookie -

ICEBOX COOKIEES - Iris Brown (my mommy in law)

2 cups brown sugar 1 tsp soda
3/4 cups shortening 1 tsp baking powder
3 eggs 1 tsp vanilla
3 1/2 cups flour 1-cup walnuts

Mix sugar and shortening. Add eggs. Sift dry ingredients and add to mixture. Make rolls and slice. Bake at 400 degrees until light brown on edges. Can be frozen in rolls before slicing.

Yes, I will be sure to pick up walnuts. Well --- What time does the store close?????

Merry Christmas