Today I made Pecan Cake!
1 1/2C flour, 1 1/4C sugar, 1/2C butter, 2 eggs, 1 1/2 t baking powder, 1/2 C milk, 7 oz whole pecans, chopped
Preheat oven to 350F. Cream together butter and sugar.
Add eggs, and beat well. Sift flour with baking powder,
and add alternately with milk to butter mixture, beginning
and ending with flour.
Blend in pecans.
Turn into greased tube pan. Bake 30-35 minutes or until toothpick comes out clean.
Tonight we made Ginger Ice Cream!
But we added brandy instead of vanilla, and added additional ginger.
Today I made Almond Rocky Road Clusters!
6oz semisweet chocolate chips, 1/4C peanut butter,
2T light corn syrup, 2T shortening, 1C slivered almonds, 1C mini marshmallows
Melt chips, peanut butter, corn syrup and shortening.
Stir until smooth.
Cool 10 minutes. Stir in almonds and marshmallows until just blended.
Drop by teaspoonfuls onto foil.
Chill until firm.
Today I made Chocolate Popovers!
3/4C plus 2t flour, 1/4C sugar, 2T cocoa, 1/4t salt, 4 eggs, 2T butter, melted, 1/2t almond extract
Place rack in lower third of oven. Preheat oven to 375F.
Grease 6-cup extra-large muffin tin, or 6 ramekins. Sift dry ingredients.
Set aside. Beat eggs with electric mixer at low speed 1 minute.
Add milk, butter and extract. Beat in flour until smooth. Pour into prepared tin or ramekins.
Bake 40-45 minutes, or until bottoms are firm. Immediately remove to wire rack.
Serve warm with powdered sugar.