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Friday, March 22, 2013

POWDER PUFF PRINCESS

Half Dolls have been cherished by Victorian and Edwardian Ladies since the early 1920's.

Once upon a time, women applied their loose powder with soft, fluffy 'puffs' made of feathers, cotton, and even fur. Not like the cosmetic sponges that women use today, powder puffs were made to look pretty in addition to being functional.

 If you ever watch old  movies from the  early 1900's, you will often notice that the leading lady has a vanity table in her bedroom with beauty items that look almost too exquisite to touch. Vanity items from long ago were designed to be displayed, and powder puffs from the bygone era came in many interesting and beautiful styles.They were also a statement made from the well to do ladies.

These vintage beauties fetch upward into the hundreds of dollars. I'm just not a buyer at that price, and then I would fear breaking it. I came up with a way to repurpose some items I already had. I did order a 7 inch puff Fashioned from the purest soft, combed lamb's wool. They last a lifetime because you can wash them. 











Saturday, March 16, 2013

IRISH CAR BOMB CAKE

This is a chocolate Guiness cake filled with Bailey's cream topped with a whiskey buttercream!







1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup mayonnaise
4/ eggs
1/2 cup warm  GUINESS beer
2 cups semisweet chocolate chips

1.Preheat oven to 350 degrees 
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil,mayo, beaten eggs and beer. Stir in the chocolate chips and pour batter into 2 well greased 8 inch cake pans.
3.Bake for 30-40 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate .Frost/Enjoy








Frosting...
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons Irish cream whiskey aka Bailey's
1 teaspoon vanilla extract
1/2 teaspoon salt



  • ~whip all inredients on high until light and fluffy

CHOCOLATE MELTAWAY CAKE

Chocolate Meltaway...aka amazing!!! 









This new favorite is a triple chocolate cake filled with chocolate mousse and chocolate topped with a chocolate whipped buttercream!!

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup mayonnaise
4/ eggs
1/2 cup warm milk
2 cups semisweet chocolate chips

1.Preheat oven to 350 degrees 
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil,mayo, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch cake pans.
3.Bake for 30-40 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate .Frost/Enjoy

Frosting...
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporaed milk
1 teaspoon vanilla extract
1/2 teaspoon salt










Friday, March 15, 2013

PRESSED COOKIES



INGREDIENTS
1 cup soft butter~2 sticks
1 cup packed brown sugar
1/2 cup sugar
2 eggs beaten
2 tsp. vanilla
4 cups flour
1/2 tsp. salt
1 tsp baking powder
1/2 tsp. baking soda
2 T . lemon juice

DIRECTIONS
1. Preheat oven to 375 degrees
2. Cream :butter, sugar,vanilla and eggs with a mixer.
3. Sift together dry ingredients and add with lemon juice to creamed mixture. Mix well.
4. Pack dough into molds, or make into balls and flatten with fork onto an un~greased cookie sheet.
5. Bake 10 to 12 minutes.


Tuesday, March 12, 2013

DILL PICKLE BREAD bread machine



 DILL PICKLE BREAD

1/3 c. dill pickle juice
2/3 c. warm water (110 degrees F.)
1 tsp sugar
1 dill pickle, chopped fine
1 Tbsp. butter, softened
1 Tbsp. Mrs. Dash
1/2 tsp. dill weed
2 c. PLUS 2 Tbsp.  Flour
2 tsp.  active dry yeast

Dissolve yeast and sugar  in a cup for about 10 minutes,
or until frothy.

Place ingredients in the pan of your  bread machine.  Set for  2 lb. White Bread/light Crust Setting.

*Please note the bread pictured was removed from the machine for baking  in a cast iron dutch oven.

Sunday, March 10, 2013

JELLO POKE CAKE


Ingredients:
  • white or yellow boxed cake mix (and the ingredients listed on the box to make it)
  • 3 oz box sugar free Jello any flavor
  • 1 Tablespoon  orange juice concentrate
  • 1;2 tsp. lemon juice
  • 1 c boiling water1/2 c cold water
  • Bake the boxed cake mix according to the direction on the back of the box.
    I baked it in a 9×13 cake pan.
    When it is done, let it cool at least 20 minutes.
    Once it is cool, poke holes in the cake using large meat fork, or a regular one will do.
    Left to right, top to bottom, lots of holes.
    Mix your 3 oz box of Jello,with 1 cup boiling hot water ,Then add orange juice concentrate, and lemon juice. 
    Pour the Jello liquid evenly over the cake.
    Cover it and pop in the fridge for 2-3 hours to let it chill.
    Frosting 
    1/2 cup butter
    1/2 cup shortening
    1 cup powdered sugar
    1 egg white
    1 tsp vanilla extract
    1/2 tsp. salt
    Whip all these ingredients together until light and fluffy.
    Frost cake, and ENJOY!!!

Friday, March 8, 2013

PANKO PERCH


Panko Perch

Yellow Lake Perch fillets (about 1 pound)
1/2 cups Panko bread crumbs
1/2 cup flour
1/2 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1 egg
1/2 cup milk
2 tablespoons  coconut oil
4 tablespoons butter

Here's how ya do it....

Combine the flour, panko, pepper, and salt in a small bowl, mix well.

Beat egg in another bowl.

Spread the panko bread crumbs on a plate or in pie tin. Soak Perch fillets in 1/2 cup milk for up to 1 hour. Drain fillets from milk. Dry the fillets with paper towels.

First coat fillets in egg mixture then place in flour and panko mixture on plate or in pie tin. Press fillets into flour/panko mixture to coat.

In a large frying pan, heat coconut oil and butter on medium-high heat. Fry fillets until golden brown on both sides. Place cooked fillets on paper towels to drain excess oil.
ENJOY!






Sunday, March 3, 2013

CHEATER CHICKEN FLORENTINE



Ingredients 

1 cup fresh chopped spinach 
1 cup meat from a deli roasted chicken 
1 box  prepared Tuna Helper Tetrazzini
1/2 cup mayonnaise 
1/4 cup grated or chopped fine cooked carrots 
1 teaspoon prepared mustard

OPTIONAL TOPPING
1/2 cup freshly grated Parmesan  optional
1/2 cup soft bread crumbs 
2 tablespoons butter

Directions

In a medium  casserole dish, combine the prepared box of Tuna Helper, mayonnaise,mustard, chicken, spinach, and pepper. Mix well with a spatula.No need to bake unless you add topping.
IF YOU USE TOPPING....
Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Bake uncovered at 350 degrees F for about  20 minutes until bubbly.