CHOCOLATE!

Dinner at God’s Gathering last Wednesday was an over-the-top salad bar with ice cream for dessert – that’s where the chocolate part comes in. Be patient and I’ll tell you about that, later. Now, when you think of salad you may just think of green stuff and you would be partially correct. But did you read the part about "over-the-top"? There were so many toppings – yes including bacon, ham, cheese, eggs, shredded zucchini, etc. Red skin potato with bacon, rice peas and cheese, broccoli, macaroni, tropical fruit…do you get the idea? There were lots of restaurant quality, home made salads! Then as if the salads weren’t enough, Kathy had us make grilled ham and cheese sandwiches and baked potatoes! Many people required two plates! Then she had trays of pre-scooped ice cream and an assortment of toppings. Now it’s time for the chocolate part! I melted chocolate almond bark and some milk chocolate bars in my little crock-pot. Who knew it would make a wonderful chocolate air freshener as well as a delicious ice-cream topping! It was hard to stop testing every time I stirred it down! I’m thankful for my dishwasher and the large supply of spoons this recipe required. ;-D If you want the recipe here it is:

CHOCOLATE SAUCE
Almond bark
Milk chocolate bars
Spoons

Directions: Melt as much chocolate as you wish in a crock pot, a double broiler, or even in the microwave following the directions on the package.  Stir often and taste as necessary, using a new spoon each time.  If the chocolate hardens on the spoon, melt it by stirring in a cup of coffee. This sauce is great on ice cream, or you can dip pretzels, strawberries, marshmallows...

Enjoy!

Sweet…spicy…a little nutty…Cake!

Reminds me of me! We are blessed to have the opportunity to serve others through God’s Gathering dinners at Bolivar United Methodist Church. This gives me the chance to try out new recipes! We were invited to bring cakes to help with this Wednesday’s meal so I searched for something interesting and new to me. I found this spice cake recipe and tweaked it a bit. Then I chose to top it with a broiled topping another something I’ve never tried before. The directions said to spread the topping evenly over the cake, but that wasn’t working too well. I put it under the broiler for about a minute – watching as the directions said. As soon as it started to melt a bit, I took it out smoothed it evenly then returned it to continue cooking. I pulled it out about every 30 seconds after two minutes to see if it was burning or what. The bubbles were changing consistency and then I discovered how lovely a broiled topping is! It changed to a darker caramel color and there was that smell! Wow! If I could pack this up and bring it to you, I would. You should have seen it, but I don’t know how to post pictures without my Dayna Bug here to do it for me! Also wish I had that great scratch and stiff app for my computer too. So instead, as soon as it was cool I put it in my car. It made a great air freshener and a delicious dessert when I delivered to church. Try this, it’s good!
Sweet, Spicy, Nutty Cake
2 ½ cups flour
1 cup granulated sugar
¾ cup brown sugar
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
¾ tsp. allspice
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger
1 1/3 cups buttermilk
½ cup shortening
3 eggs
Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2 inches. Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl occasionally. Pour into pan. Bake for 45 minutes or until wooded pick inserted in center comes out clean. Remove from oven. While still warm top with
Butterscotch Broiled Topping
¼ cup soft butter
2/3 cup brown sugar
1 cup finely chopped nuts
2 tablespoons milk
Mix thoroughly butter, brown sugar and nuts. Stir in milk. Spread mixture evenly over warm cake. Set oven control at broil and/or 550 degrees. Place cake 5 inches from heat; broil about 3 minutes or until topping bubbles and browns slightly. (Watch carefully – mixture burns easily.)

Jammin!

Here’s the short version: I made a batch of raspberry jam and two batches of strawberry jam. The long version: I was cleaning out the freezer and digging for something that I wanted to have for supper when I came across the raspberries we put away last fall when I ran out of jelly jars. Since I have just used up the last of the jam and had empty jars, it was time to make more! There’s nothing quite like a peanut butter and raspberry jam sandwich for lunch. Then I decided that if I was going to the trouble of sterilizing jars and cooking up jam, I should just keep cooking. When it’s a cloudy rainy day, I love to stay busy in the kitchen. Plus the strawberries are so tasty this time of year it’s great that I can put that flavor away to enjoy all year! And at 99 cents a pound it was very affordable to purchase enough to make five cups of crushed berries that the recipe calls for to make jam. I always use Sure Jell and follow the recipes that come in the package. Thankfully JoPapa is willing to run to the store and lend a helping hand when I need it in the kitchen. The raspberry jam looks perfect and the sample I tasted was delicious if not just a little too thick. Guess I’ll have to suffer through that! The strawberries are just as delicious and since the first batch came out so nice, JoPapa went to the store again this morning for more even though the sun is shining. I’ll head into the sun when the dishes are done. One of the best parts of making my own jam is the clean up. Really! While the jam is processing in the water-bath canner, I get to lick the spoon, the scraper, the pan, the drips on the counter… You get the idea! Jars can be shipped – for a fee of course!

Easter Story Cookies

If my kids were still home, this would be the thing I'd like to make and read with them.  Maybe you know of a family who would like to try this recipe? Please share as you'd like!

EASTER STORY COOKIES  To be made the evening before Easter.  You need:  1c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible  Preheat oven to 300 degrees F.  Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. (Read John 19:1-3.)  Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. (Read John 19:28-30.)  Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. (Read John 10:10-11.)  Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. (Read Luke 23:27.)  So far the ingredients are not very appetizing. Add 1c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. (Read Ps. 34:8 and John 3:16.)  Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Read Isa. 1:18 and John 3:1-3.)  Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. (Read Matt. 27:57-60.)  Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. (Read Matt. 27:65-66.)  GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were sad when the tomb was sealed. (Read John 16:20 and 22.)  On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! Explain that on the first Easter Jesus' followers were amazed to find the tomb open and empty. (Read Matt. 28:1-9)  For God so loved the world that He gave His only begotten Son, so that whoever believes in Him shall not perish but have everlasting life. John 3:16

CARROT CAKE

I enjoy baking and especially if there is someone else who would enjoy what I create. Today, before it gets too warm it's time to bake! And by the way, how crazy is it to think about it getting "too warm" in March!!! Anyway, this evening is God's Gathering at church and I like to bring something to the table.  This Carrot Cake looked delicious, so I chopped up some pecans I had in the freezer, peeled and shredded the rest of my stash of carrots and mixed it all up.  Does this count as healthy eating because it has carrots and nuts? The smell is making me drool! Can you smell it? If you'd like I can package some (without frosting) and ship it to you to enjoy - for a fee of course. Or take me to your kitchen and I'll make your house smell good too!
EASY CARROT CAKE
2 cups sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
3 cups finely shredded carrots
1 cup cooking oil
4 eggs
1 cup chopped pecans
Cream Cheese Frosting6 oz cream cheese
2 teaspoons vanilla
Approx. 4 cups powdered sugar.
Beat cream cheese and vanilla until light and fluffy. Gradually add powdered sugar, beating well until of spreading consistency.
Preheat oven to 350 degrees. Grease a 9x13 baking pan. In large bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. Add finely shredded carrots, cooking oil, and eggs. Beat with an electric mixer just until combined. Stir in chopped pecans. Spread batter evenly in prepared pan. Bake for 40 to 45 minutes or until a toothpick comes out clean. Cool in pan. Spread Cream Cheese Frosting over cake. Cover and store in refrigerator.

Peanut Butter Cake

I decided to bake a from scratch cake for God's Gathering Dinner tonight. I went through some old recipes and found this quick and delicious one. I mixed it up in just a few minutes because I keep the dried buttermilk in my refrigerator so it's ready to go any time I am in the mood to bake. This is a lot like the Scotch Chocolate Cake from Grandma Schroeder. I'm thinking this is one I'll make again. The ladies in the kitchen set aside pieces to take home, so I took that as a compliment. Since there were no left overs, I can't mail you any of this cake, but you can make it yourself if you want.  Or...for a fee, I'll ship myself to you and bake it fresh from your oven!

PEANUT BUTTER SHEET CAKE
Mix:
2 cups flour
2 cups sugar
1 tsp. Soda
½ tsp. salt
Bring to boil:
1 stick margarine
½ cup peanut butter
1 cup water
Pour over dry ingredients. Add:
½ cup buttermilk
2 eggs
1 tsp. vanilla
Mix well and pour into a greased cookie sheet with 1 inch sides. Bake 350 for 20- 25 minutes until done and lightly browned
Icing
Bring to boil:
½ cup peanut butter
1 stick margarine
2 tsp. vanilla
Add
1 pound powdered sugar and 1 cup nuts (optional). Beat until smooth. Spread on cake while it is hot.

Family Fun Time

We had so much fun gathering here at my house with John, Lynn, Debbie, Tim, Spencer, Paige, Sydney, and Karlee. We chatted, played croquet, catch, and explored the woods.  JoPapa Bear took them looking for Ewoks. They actually went to the fort our next door neighbor built in the woods. The kids were more on the look out for snakes than they were Ewoks.  We had hamburgers, potato salad, and baked beans with a few other side dishes.  The fresh carrots from John and Lynn were especially tasty! We ended the night by roasting LOTS of marshmallows and making s'mores.  That meant we didn't have room for the Tutti Fruiti cake I made.  But I sent it home with John and Lynn. If you want to make one and tell me how you like it, here's the recipe:
TUTTI FRUTTI CAKE1 box white cake mix
Eggs
Oil
Water
1 can fruit cocktail, drained
½ cup firmly packed brown sugar
1 cup chopped nuts
Prepare cake according to package directions
Blend in well-drained fruit cocktail. Pour into greased 9x13 pan. Sprinkle brown sugar and nuts over batter. Bake at 350 for 40 minutes. Serve warm with whipped cream.

I had mine in the refrigerator because I didn't want the fruit to spoil.  Let me know if you will be in town and I'll be happy to bake one for you. I don't think this one will ship well.