Noreme's Coffee Cake

NOREME'S COFFEE CAKE

 Noreme is an old friend of my mother, someone she went to college with in the late 1940s. So, this recipe has been tested by my family since the 1950s.

 1 stick oleo (or butter)
 1 cup sugar
 2 eggs
 1 tsp vanilla
 1 cup sour cream
 2 cups flour
 1 tsp baking soda
 1 tsp baking powder

 Mix sugar and oleo until puffy.

Add eggs, vanilla and sour cream, then beat.

Add dry ingredients and mix.

 Pour half of batter into greased baking pan (a loaf shaped pan).

 Mix 1/2 cup sugar with tsp cinnamon.

Pour half of this over the batter.

Put remainder of batter into pan and pour remaining topping over this batter.

Bake in 350 F oven for 45 to 55 min.

Granny's Coca Cream Pie

Granny’s Cocoa Cream Pie
http://recipescool.com/grannys-cocoa-cream-pie/


It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
Ingredients :
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Directions :

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med- high heat.
Cook until thick, beating it smooth.
Cream pies take some time to thicken, so stir… and stir (10-15 min).
Using a heavy bottom pan really helps.
Just keep it up until it thickens.
Pour into a pre-baked pie shell.
Put in the fridge to chill, add whipped cream if you like, Or
use the left over egg whites for a meringue topping!

French Onion Soup

http://recipescool.com/restaurant-style-french-onion-soup/

Ingredients

1/2 cup butter
8 onions, sliced
2 cloves garlic, crushed
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese
Directions

 
Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, 

black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red 

wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer 

smell alcohol cooking off, about 15 more minutes.
Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in 

broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread 

slices on a baking sheet and drizzle with olive oil.
Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, 

turning the bread over halfway through cooking. Remove toast and set aside.
Set an oven rack about 8 inches from the heat source and turn on the oven’s broiler.
Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread 

slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. 

Carefully place filled crocks onto a sturdy baking sheet.
Broil soup until the cheese is browned and bubbling, 3 to 4 minuteS

nice home made Chocolate Pudding

Old-Fashioned Chocolate Pudding Recipe
http://everydaydishes.com/simple-food-recipes/old-fashioned-chocolate-pudding-video/

what you'll need

1/2 cup granulated sugar
3 Tbsp cornstarch
1/4 cup unsweetened cocoa
1/2 tsp salt
4 egg yolks
2 1/2 cups whole milk
3 Tbsp unsalted butter
1 tsp pure vanilla extract
1/2 cup semi-sweet chocolate chips
Nutrition Facts
let's do it

In a medium-sized saucepan (off the heat), whisk together the sugar, cornstarch, cocoa and salt until no lumps of cornstarch remain. Whisk together the egg yolks and milk in a medium-sized bowl until well combined. Pour half of these wet ingredients over the dry ingredients in the saucepan and stir until completely smooth. Add the remaining half of the milk mixture and stir to combine.

Move the saucepan to the stove and cook over medium heat, stirring constantly with a whisk until the mixture thickens and starts to bubble. Keep scraping the bottom of the saucepan to prevent scorching. Once the first bubble rises to the surface, turn the heat to low and cook exactly 1 minute more, whisking vigorously and constantly.

Remove the saucepan from the heat and whisk in the butter and vanilla. When completely smooth, add the chocolate chips and stir until combined.

Pour the pudding through a sieve or mesh strainer into a medium-sized bowl to remove any lumps. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Cool in the fridge for at least 4 hours or until completely chilled.

Chocolate Fudge Cake

http://recipescool.com/chocolate-fudge-cake/
Ingredients
for the cake
– 2 cups all-purpose flour
– 2 cups sugar
– 2 sticks butter
– 1 cup water
– 5 Tablespoons cocoa powder
– 2 eggs
– 1/2 cup buttermilk
– 1 teaspoon baking soda
– 1 teaspoon vanilla

Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.
for the fudge icing


– 1 stick butter
– 4 Tablespoons milk
– 4 Tablespoons cocoa powder
– 1 (16-ounce) box powdered sugar
– 1 teaspoon vanilla
– 1 cup chopped pecans
In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove

from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

Test msg wed pm.

SCALLOPED TATERS

SCALLOPED TATERS
http://recipescool.com/scalloped-taters/

What You’ll Need :

5 medium potatoes
1 onion
Sauce:
2 T. Butter
1/2 C. Flour
2 C. Milk
2 C. Cheddar cheese
How to Make It :


Melt butter in saucepan. Add flour and milk, whisk. Add cheese. Cook til thickens up and cheese has melted.
In 9×13 pour a little cheese sauce, sliced potatoes, diced onion. Repeat once but leave enough cheese sauce to top with. Bake uncovered at 350 for 1 hr.

another try

try, try, try again

 

another try at this app

test at using this app

 

Plomeek Soup: Not knowing that Spock was in the grip of the Pon farr, nurse Christine Chapel brought this to him. He threw the bowl into the corridor. Quark has been known to use it to impress his Vulcan clientele, and Nelix makes a spicy version (much to the dismay of Tuvok). ("Amok Time" [TOS], "The Maquis, Part I" [DS9], "Faces" [VGR])

 I'd like to thank BRITATHRT@aol.com for her research into this soup. According to her: Plomeek Soup is "A thick orange Vulcan soup". It was suggested that the dish could be made from pureed pumpkin, Or if it is to be served cold, pureed cantaloupe.

This following recipe for plomeek soup came from S.L. HICKMAN. Plomeek Soup Ingredients:

• 2 Tbs. butter or margarine
• 2 or 3 medium onions, peeled & sliced
• 1 lb. carrots peeled & sliced
• 1/2 lb. turnips peeled & sliced
• 10 oz. potatoes peeled and sliced
• 5 Tbs. tomato paste
• 4 cups water
• 2 cloves sliced, or minced, garlic
• 2 1/2 tsp. salt
• 3/4 tsp. dried basil (or 1 1/4 fresh finely minced)
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• Sour cream and finely chopped
• parsley for garnish. (for a spicier version, use cilantro or Chinese parsley)

Preparation: Sauté the onion in the melted butter in 4 quart pot. Add everything *EXCEPT* the last cup of water, the sour cream, and the parsley.
Simmer covered 15 to 20 minutes, (25 over medium heat stirring occasionally) or until potatoes and carrots are tender.
Purée the soup with a blender 1 1/2 to 2 cups at a time rinsing the empty pan with the reserved cup of water to get any remaining purée, and add this to the soup.
Return the soup to the rinsed-out pot and reheat it before serving (use a very low heat to prevent scorching the soup). Ladle into bowls. Place sour cream in center of soup and using a spoon pull it into a spiral (Like the galaxy) and sprinkle with finely chopped parsley along the sour cream.

Recipe from the "OFFICIAL STAR TREK COOKING MANUAL" by Mary Ann Piccard (published in 1978 by Bantam books).

heating milk for cheese

For years, I would occasionally try making cheese using the instruction to heat the milk to 85 F. I read one set of instructions that said heat the milk to 180F. I did this a couple of days ago and finally got a good result.


I tried adding creamme to these results in hopes of making cottage cheese but I had let the curds set in the refrigerator too long and the results were not so good.
I did make some cheese with whipping creamme vice milk and I'll have to check it out this afternoon.

hints on making cheese

Every so often, I have tried making cheese and it has not turned out well. Some instructions talk about heating the milk to 75ºF to 85ºF. The best I got was some strands of some white material.

 

I found another recipe that called for heating the milk to 180ºF. I did this and got a good mass of white chunks. I strained the white chunks and think I finally got some real cheese!

 

tomatoe soup recipe

http://www.myrecipes.com/recipe/slow-cooker-tomato-soup


RECIPE FROM: OXMOOR HOUSE
Slow-Cooker Tomato Soup
Lee Harrelson
BY MARY OSTYN NOVEMBER 2009
YIELD
Serves 6


Zuppa Toscana Soup
COOKING TIPS
Our Most Popular Soup Recipe... Ever

Ingredients

1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste
Order Ingredients
How to Make It

Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional
10 minutes, and serve.
Family Feasts for $75 a Week

 

 

quick minute cake

http://lifehacker.com/5892327/keep-single-serving-microwave-cake-mix-on-hand-for-a-quick-fix

1 box chocolate Angel food cake
1 box any other cake mix

Mix completely and store in sealed container.

To use:

3 tablespoons of mix in coffee mug
2 tablespoons of water

Mix and nuke for 1 minute

For a quick pick me up at work or at home you can keep this cake mix in a ziplock bag for a fast coffee mug full of cake. You'll just need to mix one box of Angel Food cake mix with one box of any other cake mix and combine them together in a freezer bag. When you need a shot of cake-y goodness put 3 tablespoons of this mix in your mug with 2 tablespoons water and microwave on high for 1 minute.

This is easy to make and I enjoyed when I got home after working the evening shift.  It was nice with addded dark chocolate chips.

 

 

cake in a mug (old)

DEVIL'S FOOD MUG CAKE
Ingredients
1 scoop flour
2 TB. unsweetened cocoa powder
4 tsp. coconut flour
2 tsp. instant coffee granules
1/2 tsp. baking powder
1 teaspoon sweetener
2 egg whites
3 TB. `milk

How to Prepare
1. Spray all sides of a mug (or your favorite microwaveable cup) with non-stick cooking spray. This will help the cake to form its shape as well as prevent sticking. Set aside.
2. Put egg whites and almond milk in a bowl and fluff with fork.
3. Add all remaining ingredients and mix until ingredients are well blended.
4. Pour cake batter into the mug (make sure you get it all in there or you just lose precious bites of cake).
5. Microwave for 1 minute or until cake is firm in the center. You can either let cool or eat it while it's hot. Enjoy!

varation from ww.fitnessrxwomen.com/nutrition/recipes/allis-slim-pickins/devils-food-mug-cake/