I am looking for a really good chocolate cake recipe. My former steply-ug-mother made a fabulous chocolate cake she called Mississippi Mud. Thus far in my search I can only find it with marshmallows and that was not what she made. It had like....Allspice and Cinnamon in it also, I think. searching...searching....maybe get my Flambo on, shout~No Fear! ~ and just experiment!! Flambo!!
My Insatiable son enjoys cooking and has become known for his muffins in our small circle of friends. His favorites are Blueberry, Peach Vanilla Jam and Chocolate Chocolate Chip.
“For some, cooking is an art form. Patrick takes that literally”~Dana
You will see why.
Peach Vanilla Jam Muffins
2 eggs
1/2 cup canola oil or extra light Olive Oil
1 cup milk
1 tsp Vanilla Butter and Nut flavoring (straight vanilla will do…)
1/2 cup of mom’s home made Peach Vanilla Jam (ordinary Peach jam will do)
3 cups muffin mix (see side bar)
1/2 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 400 degrees. Grease 12- cup muffins pans.
In a large mixing bowl, combine oil, eggs and Vanilla Butter and Nut flavoring to look like an owl’s face.
Turn bowl around, add milk and cinnamon to create a smiley face.
Mix well. Add Peach Vanilla Jam (or a jam or your choice), add nutmeg and, mix well.
Add Muffin mix, until combined, and scoop into muffin cups. Bake at 400 degrees for about 16-18 minutes, or until muffins and golden brown.
Cool for about 5 minutes and turn out onto cooling rack. Enjoy.
My Insatiable son was sweeping in the kitchen the other day and noticed the oven was smoking. We were baking something other than bagels, for a change and I couldn't imagine why something was burning <scratching head> . We opened the door, turned on a flashlight and discovered a burnt through and through Sundried Tomato Bagel!!! <Gasp!> It must have fallen off the baking stone, unnoticed.
During my husband’s illness with Oligodendroglioma (which is a type of brain tumor that takes prisoners, but leaves no survivors--as of 5 years ago), I became a regular in the cafeteria at UAMS in Little Rock. The salad bar offered this wonderful Pea Salad on a regular basis. My mom and I loved it, so I tried to figure out what was in it and this is what I came up with.
Pea Salad
1 16-0z bag frozen Petite peas, thawed (do not cook)
1/2 cup grated carrot
1/2 cup canned sliced water chestnuts, sliced in half forming half circles
1/3 cup Kraft Mayonnaise (more or less, to your taste)
1 tsp dill weed (more or less, to your taste)
salt and pepper to taste
In a medium sized pink mixing bowl, combine all ingredients, and, using your favorite pink spatula, mix well. Chill for an hour or so for flavors to combine.
Aren’t these beautiful!? I am not exactly sure what I did to make them come out so big and beautiful and stay that way. They didn’t fall even a little bit.
I let this batch rise only for 30 minutes (it was late in the day and I wanted to get to bed), where I had been going with a 45-60 minute rising time. The bagels would come out of the boiling process a little wrinkley. I didn’t like that.
I will try again with the 30 minute rising time. We’re getting this. Flambo!!
Well, the bagels are just getting better and better. I have altered my recipe enough to keep them from falling when I drop them in the boiling water. Don’t they look lovely? Flambo!! Still not quite ready to post the recipe.
Some of my children didn’t care to try these and were feeling left out, so I made them (yawn) plain bagels and Everything Bagels, which I also have to perfect.
The boiling process
Rising and post boiling
I wasn’t satisfied with the end result of either of these, but, we’ll get there… Flambo!!
