Saturday, February 12, 2011
I've also added some of our favorites on Etsy. Wow, so much talent out there! We feel honored to be part of that community.
I've started another blog for Demeter's Closet - www.demeterscloset.blogspot.com so I don't think I'll make another appearance here but will keep it online (folks are still coming for recipes) as a keepsake of the event.
Oh, and what an event it was!
Sunday, January 3, 2010
2 oz vodka (they like Belvedere)
1 oz triple sec
1 oz Rose's lime juice
2 oz pomegranate juice
Serve with a nice squeezed wedge of fresh lime..
They fixed 7 gallons of this libation and brought fresh limes picked from their tree in Spanish Fort, Alabama.
Wednesday, December 16, 2009
Tuesday, December 15, 2009
Monday, December 14, 2009
Tuesday, November 24, 2009
EVERYONE remembers the cookies that Chris Mathewson "Cupcake" baked for the big day. Yesireee Bob......all 480 of them! Indeed - just when you thought you were the lucky one who snagged the very last cookie, you'd turn around 5 minutes later to find the plate refilled again. Which of course meant you had to continue eating them. They were that amazing, and totally addictive. None of us could believe it when we woke up the following morning and found the original box Chris brought them in, and yes, MORE COOKIES! Everyone was excited, and we, of course, ate them. So imagine our surprise when a week or so after Glenn and I returned from our honeymoon in Maine, we found a tin of guess what? More cookies. And still somewhat fresh. We ate them, all except one. We vowed to each other to save it until the day we got the recipe to make more. So the photo above is Glenn eating the last one today after lunch, and thank you Chris for the recipe below. I think we need to call a meeting with the powers that be so I can make a motion that you be called "Cookie" now, instead of "Cupcake".
Peppermint Pothole Cookies
1/2 cup unsalted butter
1/2 cup raw sugar
1/2 cup turbinado [or light brown] sugar
1 large egg, beaten
2 tablespoons whole milk yogurt
2 teaspoons peppermint extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
2 to 3 teaspoons cut peppermint leaf
1 rounded teaspoon baking powder
8-9 ounces dark semi- or bitter- sweet chocolate, melted
Cream butter and blend with sugar until smooth and even textured. Beat in egg, yoghurt and peppermint. Combine flour, salt, peppermint leaf and baking powder and add to mixture.
Place teaspoonfuls on buttered, uncoated cookie sheet. Pat with floured fingers to form depression in center of each. Fill with chocolate.
Bake for seven to nine minutes at 375 degrees. Remove from oven and cool for about five minutes, then chill to set chocolate.
Makes about six to eight dozen.
Sunday, November 15, 2009
White Trash Cake (Hummingbird Cake) from West Virginia
350 degree oven- cook in angel food cake pan (hole in center) coat pan lightly with crisco and flour
3 cups all purpose flour
2 cups white sugar
1 tsp. sat
1 tsp. baking soda
1 tsp. cinnamon
mix well with a spoon, add:
1 1/2 cup vegetable oil
3 unbeaten large eggs
1 1/2 tsp. vanilla
1 8 oz. can crushed pineapple, undrained
1 cup chopped bananas (3-4, ripe best)
mix well, then add and mix in:
1 cup large pieces walnuts, black walnuts if you can get them, pour into pan
Bake 1 hour or until done
whip, beat until light
1 8 oz. cream cheese
1 softened unsweetened butter
1 tsp. vanilla
1 box confectioner’s sugar
Spread over cake and enjoy. Un-iced cake can be made ahead and frozen. Thaw and frost.
Thank you Martha!