I store all kinds of things about cooking, knitting and some surprises in my cupboard. Check it out.

Author Archives: quilt32

Since my 86 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

On the two Sundays before Thanksgiving, I try to make something that’s the exact opposite of food we might have on that holiday. This week I went with a sort of German theme with a smaller version of German Chocolate cake as dessert and for an entrée, Reuben sandwiches.

My younger daughter is the only one who loves coconut, so I don’t need a big cake. I adapted my recipe to make this smaller version which is plenty for a lunch serving for the three of us with some left over for my daughter to take home. From my 2012 post:

https://lillianscupboard.wordpress.com/2012/03/18/german-chocolate-cake-a-smaller-version/

German Chocolate Cake (A Smaller Version)


2 oz. Baker’s German’s Sweet Chocolate*
¼ cup water
2 eggs, separated
1 cup all-purpose flour
½ tsp. baking soda
Dash salt
½ cup butter, softened
1 cup granulated sugar
½ tsp. vanilla
½ cup buttermilk**
*To substitute for German’s Sweet Chocolate, add 2 Tblsp. granulated sugar for each ounce of unsweetened chocolate.

**To substitute for buttermilk, place 1 Tblsp. white vinegar in a measuring cup and add enough milk to reach one cup (8 oz.). Let stand 5 minutes before using.

Cover bottoms of three 7-1/2 inch loaf pans with waxed paper. Spray sides with cooking spray.

Preheat oven to 350 degrees F.

In a small microwave-safe bowl, microwave chocolate and water on high for 1-½ to 2 minutes, stirring after 1 minute, until chocolate is almost melted. Remove from microwave and continue stirring until the chocolate is completely melted.

Beat egg whites in mixer on high speed until stiff peaks form; set aside.

Mix flour, baking soda and salt in a separate bowl.

In the large bowl of a mixer, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition – beginning and ending with flour mixture.

By hand, gently fold in egg whites.

Divide batter among the three loaf pans.

Bake @ 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Immediately loosen the sides of the cakes and allow to cool in pans for 15 minutes.

Remove from pans to wire racks. Remove waxed paper. Let cool completely.

To Make Coconut Pecan Filling/Frosting

COCONUT PECAN FILLING/FROSTING

2 egg yolks
¾ cup evaporated milk, undiluted
¾ tsp. vanilla
¾ cup granulated sugar
¼ cup plus 2 Tblsp. butter
1-1/3 cups Baker’s Angel Flake Coconut
¾ cup chopped toasted pecans
In a medium saucepan, whisk together the egg yolks, milk and vanilla until well blended. Add sugar and butter and cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well.  Cool to desired spreading consistency.

Spread 1/3 of the Coconut Pecan Filling/Frosting on top of one layer of the cooled cakes, top with a second layer and spread its top with 1/3 of the filling/frosting. Repeat with the final layer and 1/3 of frosting. 

This is a wonderfully soft, delicious cake but I had a little of trouble handling the layers even in this smaller size. The cake isn’t picture-perfect-looking, but it sure tastes great.

Also served: Reuben sandwiches – corned beef, Swiss cheese and sauerkraut on homemade rye bread, from my post of 2008

https://lillianscupboard.wordpress.com/2008/03/10/rye-bread-and-reubens/

 

 

 


 

My knitting this past week was centered on little slippers. My young chiropractor and his wife just welcomed their third child in 5 years, all boys. I wanted to make something for the new baby but also include something useful for the two pre-schoolers.  I adapted my favorite pattern to make slippers in what I hope will be the appropriate sizes and took them in a knitted gift bag to the doctor yesterday.

This is the original pattern that I have adapted in many ways and may some day publish my own version. It’s an easy pattern and more forgiving in sizing than most. It’s a nice way to use up smaller portions of yarn.

Free pattern here:  http://www.needlebeetle.com/free/aadb.html (paste url or type to search)

I also finished the Cloud of her Shoulders shawl in a child’s size and will definitely be making this in a larger size. It’s a very good, easy-to-read pattern and has a nice shape.  I like the slightly ruffled edge. and the shape is supposed to help keep the shawl from slipping off the shoulders. 

Here is the link to the free pattern:  https://www.ravelry.com/patterns/library/cloud-on-her-shoulders


Since my 86 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

These pumpkin cupcakes are soft, spicy and so good without using eggs or milk. The Pumpkin-Walnut Fudge Frosting is delicious but very rich. The Cinnamon Glaze at the bottom of the recipe is a good choice and not so decadent.  From my 2011 post:

https://lillianscupboard.wordpress.com/2011/11/01/pumpkin-cupcakes-with-pumpkin-walnut-fudge-frosting/

Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting

1-1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp. cinnamon
½ tsp. nutmeg
1/4 tsp. ginger
½ tsp. salt
1 tsp. baking soda
1 cup pumpkin puree
¾ cup water
1/4 cup vegetable oil (Canola)
1 tablespoon white vinegar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 12 cupcake sections or insert 12 paper or silicone liners.

In a large bowl mix together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda.

In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla.

Whisk the wet ingredients into the dry until thoroughly combined. Spoon into the 12 prepared cupcake pans and bake for approximately 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to stay in the pan for five minutes. If using paper or silicone liners, leave in liners and remove to a rack to cool for five minutes.

After five minutes, remove the cupcakes from the silicone liners and allow to cool completely on a rack.

When the cupcakes are cool, frost with rich Pumpkin Walnut Fudge Frosting:

PUMPKIN WALNUT FUDGE FROSTING

¼ cup pumpkin puree
1 Tblsp. butter
1 Tblsp. evaporated milk, undilulted
½ tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground ginger
2 cups powdered sugar
½ cup coarsely chopped walnuts

In a medium pan, place the pumpkin and cook over medium low heat (#4 on my electric range gauge) for 2 minutes, stirring constantly. A non-stick pan is helpful to keep the pumpkin from scorching. Add butter and evaporated milk and continue to cook over medium low heat until butter is melted. Remove from heat and whisk in spices and powdered sugar until smooth. Stir in nuts. Cool. Spread on tops of cooled Pumpkin Cupcakes. Enough frosting to generously cover 12 cupcakes.

*Veronica’s Maple-Cinnamon Glaze (enough for 12 cupcakes)
½ cup powdered sugar
2 Tblsp. real maple syrup
1/2 teaspoon vegetable oil
1/4 teaspoon cinnamon

Mix all ingredients together until smooth. Drizzle over cupcakes.

Also served: Autumn Chicken and Beans – a hearty dish of chicken, cannellini beans and the surprise addition of raisins.  From my 2011 post:

https://lillianscupboard.wordpress.com/2011/11/22/autumn-chicken-and-beans/


Since my 86 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

In the 1980s and 90s, we had a home out in the country with all kinds of fruit trees, including three kinds of apples.  I was always looking for something different to use up some of the fruit.  This recipe came from Bear Wallow Apple Recipes.  I first made this dessert in 1995 and have a note in my binder:  “Made with our own Golden Delicious apples.  David (my husband) loved this – ate almost the whole thing for supper.”  From my 2014 post:

https://lillianscupboard.wordpress.com/2014/10/28/apple-sponge-pudding-with-cinnamon-whipped-cream/

Apple Sponge Pudding with Cinnamon Whipped Cream


1 egg yolk, beaten
½ cup granulated sugar
½ cup all-purpose flour
¼ tsp salt
½ tsp baking powder
¼ cup water
½ tsp vanilla
1 egg white, beaten stiff
¾ cup dark brown sugar
2 Tblsp. butter
5 medium tart apples, peeled and sliced (about 5 cups)
Sprinkling of cinnamon and nutmeg

Preheat oven to 350 degrees F.  Have at hand a 9-inch baking dish

In a medium bowl, place the beaten egg yolk and whisk in granulated sugar.

Sift together dry ingredients and add to egg mixture alternately with water, beginning and ending with flour mixture. Add vanilla. Fold in stiff egg white.
Sprinkle brown sugar evenly on bottom of baking dish and dot with butter.  Place sliced apples over sugar, sprinkle with cinnamon and nutmeg.  Pour pudding mixture over apples.

Bake in 350 degree F oven for 45 minutes.

 

Serve with a dollop of:

Cinnamon Whipped Cream:
½ cup whipping cream
1 Tblsp. powdered sugar
½ tsp. cinnamon

Beat cream, powdered sugar and cinnamon until cream is thick

Also served: Pasta with Ham, Pear and Goat Cheese from my 2017 post:

https://lillianscupboard.wordpress.com/2017/03/14/pasta-with-ham-pear-and-goat-cheese/


For some reason, the picture of Sugar in her humiliating hat didn’t show up on my recent post.


The St. Louis Connection

Last Christmas, I made hats and mittens for my son and his family in St. Louis.  My son said he doesn’t wear hats often but did like having this warm one for walking the dog or shoveling snow.  He said he would like to have ear flaps on his hat – not dorky ones with long string ties but something that would cover the ears well without pulling the hat down over the eyes.  My younger daughter found the perfect free pattern for me:

https://www.ravelry.com/patterns/library/1898-hat

I asked for head measurements and favorite colors and had a hat made for each one when they visited in October.  I’ll have to say the hats are not flattering, but they’re very warm with a double thickness of garter stitch around the brim and 2-inch ear flaps.

When they sent me the measurements, they also included one for their dog, Sugar (as a joke, I’m sure).  I found another free pattern which is basically a tube with ears.  The pattern is called Humiliating the Dog and they do all look a little humiliated.  But they will all have warm ears this winter.

https://www.ravelry.com/patterns/library/to-humiliate-the-dog


My WIP this week is a child’s shawl based on a pattern called Cloud on Her Shoulders. This is a free pattern by someone who makes a lot of shawls for cancer patients and nursing home residents. She mentioned something I hadn’t thought of – wheelchair patients and anyone who has to sit most of the day will do better with a shawl that does not have a point that can get caught in wheels and short enough not to be bulky when sitting. I’m auditioning this in a child’s size with the thought of making it for senior ladies to help them be warm and comfortable.

https://www.ravelry.com/patterns/library/cloud-on-her-shoulders

I finished my Little Lacy Shawl made from gift yarn and I think it turned out well, although using dark fingering weight yarn is not my strong point. I had my younger daughter model it – I know I’ll be using it a lot.

 

I also finished the little 0-3 months sweater WIP from last week and added a hat to match.

Sweater pattern: https://www.ravelry.com/patterns/library/mariannas-lazy-daisy-top-down-with-sleeves