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Jul 12, 2008 21:43:14 GMT -5
Post by Hazel on Jul 12, 2008 21:43:14 GMT -5
I...DID...NOT..TELL..ABOUT..YOUR..SECRET...HIDEOUT..
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Jul 12, 2008 22:28:00 GMT -5
Post by cakegirl62 on Jul 12, 2008 22:28:00 GMT -5
Uh huh .... sure....
I wanted to test them in here first, so I could get them in the right order... :`?
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Jul 30, 2008 8:45:29 GMT -5
Post by cakegirl62 on Jul 30, 2008 8:45:29 GMT -5
Girls are like apples on trees. The best ones are at the top of the tree. The boys dont want to reach for the good ones because they are afraid of falling and getting hurt. instead, they just get the rotten apples from the ground that aren't as good, but easy. So the apples at the top think something is wrong with them, when in reality, they're amazing. They just have to wait for the right boy to come along, the one who's brave enough to climb all the way to the top of the tree.
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Aug 29, 2008 10:34:53 GMT -5
Post by cakegirl62 on Aug 29, 2008 10:34:53 GMT -5
You get some baby red potatoes and boil them until they are soft. You then place them on a baking sheet and squish them flat, about 1/2″ thick. Sprinkle on some salt and pepper, and pour olive oil over them fairly liberally. Bake them at 425º until they are crispy, about half an hour or so.
They are unbelievably good. Of course, it helps to use high quality olive oil, freshly ground pepper, and crunchy coarse sea salt. The potatoes in this picture were topped with some parmesan and cheddar cheese about 10 minutes before taking out of the oven.
posted by HDMac at 7:54 PM on Jul 26, 2008
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Sept 6, 2008 20:56:38 GMT -5
Post by cakegirl62 on Sept 6, 2008 20:56:38 GMT -5
Bakers Square Lemon Supreme pie
Ingredients
* 1 baked pie pastry (to fit in a 9-inch pie plate) * 1 1/2 cups sugar * 6 tablespoons cornstarch * 1 pinch salt * 1 cup water * 2-3 drops yellow food coloring (optional) * 2 teaspoons grated lemons, rind of * 2/3 cup fresh lemon juice * 2 tablespoons butter * 12 ounces cream cheese, softened * 3/4 cup powdered sugar (confectioners) * 3/4 cup heavy cream, whipped (measure 3/4 cup already whipped) * 1 tablespoon fresh lemon juice
Directions
1 In a saucepan, combine sugar, cornstarch and pinch of salt.
2 Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened. 3 Remove from heat; stir in butter; cool to room temperature for about 1 hour. 4 Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
5 Fold in the whipped cream and the 1 Tbsp lemon juice.
6 Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
7 Spread the remaining cream cheese mixture into the baked pastry shell. 8 Top with the cooled lemon filling. 9 Chill in the fridge for a minimum of 8 hours or overnight.
10 When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. 11 Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. 12 Refrigerate until ready to serve-- delicious!
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Post by cakegirl62 on Nov 5, 2008 9:13:52 GMT -5
test
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Mar 30, 2009 18:20:05 GMT -5
Post by cakegirl62 on Mar 30, 2009 18:20:05 GMT -5
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Apr 15, 2009 17:39:02 GMT -5
Post by cakegirl62 on Apr 15, 2009 17:39:02 GMT -5
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Apr 15, 2009 17:40:14 GMT -5
Post by cakegirl62 on Apr 15, 2009 17:40:14 GMT -5
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Apr 19, 2009 13:22:18 GMT -5
Post by cakegirl62 on Apr 19, 2009 13:22:18 GMT -5
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Apr 19, 2009 13:27:50 GMT -5
Post by cakegirl62 on Apr 19, 2009 13:27:50 GMT -5
KATHERINE SCALLY GRADUATION MADONNA UNIVERSITY MAY 3 CAP GOWN TASSEL LIVONIA MICHIGAN BACHELOR FINE ARTS HIGH HONORS COMMENCEMENT HONOR CORDS DIPLOMA POMP & CIRCUMSTANCE DEGREE CLASS RING HELLO WORLD HERE I COME GET A JOB
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Apr 19, 2009 13:28:16 GMT -5
Post by cakegirl62 on Apr 19, 2009 13:28:16 GMT -5
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May 21, 2009 11:03:16 GMT -5
Post by cakegirl62 on May 21, 2009 11:03:16 GMT -5
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Jun 9, 2009 21:19:56 GMT -5
Post by cakegirl62 on Jun 9, 2009 21:19:56 GMT -5
Aunt Willora's Wonderful Crunchy Pound Cake
2 cups sugar 2 cups flour 6 eggs 1 cup shortening 1 tsp. vanilla 1 tsp. almond extract 1 tsp. lemon extract 1/2 tsp. salt
Mix all ingredients together for 10 minutes. Pour into a greased and flour tube (I use bundt)pan. Bake for 1 hour 10 minutes at 325 degrees, or until golden brown.
If you can wait for it to cool and turn it out on the rack, flip it when you can, as the top is crunchy. Oh man, this is the best ever.
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Post by Cman on Jul 3, 2009 8:37:16 GMT -5
<a href="http://s973.photobucket.com/albums/ae215/cman1954/?action=view¤t=Tudes002.jpg" target="_blank"><img src="http://i973.photobucket.com/albums/ae215/cman1954/Tudes002.jpg" border="0" alt="tudes on dino2"></a>
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Post by Cman on Jul 3, 2009 8:37:45 GMT -5
<a href="http://s973.photobucket.com/albums/ae215/cman1954/?action=view¤t=Tudes002.jpg" target="_blank"><img src="http://i973.photobucket.com/albums/ae215/cman1954/Tudes002.jpg" border="0" alt="tudes on dino2"></a>[/img] <img src="http://i973.photobucket.com/albums/ae215/cman1954/Tudes002.jpg" border="0" alt="tudes on dino2"></a>
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Post by Cman on Jul 3, 2009 8:40:06 GMT -5
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Jul 26, 2009 12:22:46 GMT -5
Post by cakegirl62 on Jul 26, 2009 12:22:46 GMT -5
Breakfast Granola bars
3 Cups Spanish Peanuts (husked) 3 Cups Quaker Old fashioned Oats 3 Cups Rice Krispies (Cocoa Krispies are good too) 3/4 Cup Miniature semi-sweet chocolate chips 3/8 Cup Light brown sugar 1 Cup Light Karo corn syrup 12 ounces Milk chocolate chips
Measure oats and arrange in a single layer in a shallow pan. Bake at 350F for about 10 minutes just till golden brown. *(watch closely, as they burn easily.
Crush peanuts till medium course. (be careful not to make peanut butter)
Crush Rice Krispies
Add all dry ingredients in large mixing bowl, and mix thoroughly.
Add Karo Syrup and mix again. Should be course texture.
Line cookie sheet with wax paper.
Place mixture in a heap on the wax paper, and using another sheet of wax paper, pack mixture very firmly to about 1 inch thick.
Sprinkle chocolate chips on top and place back in warm oven for 5 minutes, just to melt the chips.
Spread chips evenly over bars.
Let set for 1 hour.
Cut into bar shapes and serve.
Bars should be stored in covered container, or refrigerated to keep fresh.
Enjoy! :~)
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Aug 12, 2009 23:07:26 GMT -5
Post by cakegirl62 on Aug 12, 2009 23:07:26 GMT -5
banana pecan bread baked plums and peaches with cinnamon crumb topping/whipped cream scrambled eggs Benedict blueberry pancakes with blueberries and powdered sugar.
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Aug 15, 2009 17:38:46 GMT -5
Post by cakegirl62 on Aug 15, 2009 17:38:46 GMT -5
BEST RHUBARB DESSERT
4 to 5 c. rhubarb and 1 c. sugar 1 sm. pkg. strawberry jello (not cooked) 1 box white Jiffy cake mix or 1/2 reg. cake mix 1/2 c. boiling water 3/4 stick butter
Mix rhubarb and 1 cup sugar together. Spread on bottom of 8 1/2 x 11 inch dessert dish. Sprinkle jello over rhubarb. Sprinkle cake mix over jello. Melt butter with water and spoon over cake mix. Bake at 350 degrees for 30 minutes or until golden brown.
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