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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

 

We spent four days last week with my son and his family visiting from St. Louis, all centered on good food and eating, so I planned an easier, milder meal for this Sunday.  This week’s dessert is an easy chilled mousse-type dish that I devised, using what I had on hand.  I think the grated lemon adds something special.  From my 2012 post:

https://lillianscupboard.wordpress.com/2012/06/19/lemon-pecan-dream-cups/

Lemon Pecan Dream Cups


Crust:

¼ cup all -purpose flour
2 Tblsp. butter, cut in small cubes
1/4 cup toasted pecans, chopped

Filling:

2 oz. cream cheese, softened
¼ cup granulated sugar
½ cup frozen topping, thawed
3.4 oz pkg lemon instant pudding (4 servings)
¾ cup milk

1/2 tsp grated lemon peel
1-½ tsp. lemon juice to enhance flavor 

Topping:

½ cup frozen topping, thawed (divided)
4 pecan halves

Preheat oven to 350 degrees F.  Have four oven-safe custard cups at hand

To prepare the crust:

Place the flour and butter cubes in a small bowl.

Work the butter into the flour with your fingertips. Stir in chopped pecans.

Divide this mixture between the four custard cups and press mixture down in the bottoms of the cups. Bake @ 350 degrees for 10 minutes. Place cups on a wire rack to cool.

To make the filling:

Place cream cheese and sugar in a medium bowl.  

Stir until smooth. Stir in ½ cup frozen topping until blended. Spread this mixture on top of cooled crust in custard cups.

In the same medium bowl, place instant pudding mix and milk.  Beat until pudding starts to thicken – about one minute. Stir in lemon peel and juice. Spoon the pudding mixture on top of the cream cheese mixture in the cups.

Swirl 2 Tblsp. of topping on each cup and place one pecan half in the center.

Cover and refrigerate for at least ½ hour. 

Also served:  An easy-to-prepare Beef Stroganoff with noodles.  From my 2009 post:

https://lillianscupboard.wordpress.com/2009/10/31/beef-stroganoff-and-rice-pudding/


My WIP this week is a Little Lacy Shawl, from a kit gifted by a friend which includes Cascade Heritage Paints fingering weight yarn and Feza Baby Kid Mohair extremely thin yarn plus a pattern for a 50 inch x 12 inch neck shawl.  It all came in a pretty chiffon bag which I’ll be re-using. Although I don’t do well with dark, thin yarn, this seems to be working out OK with a #6 needle. The dark blue yarn is gorgeous with tiny flecks of deep red and the mohair is filament-thin, used double-stranded with the fingering yarn. The mohair seems to give a very slight sparkle to the piece. Can’t wait to get it finished.

I finished the shawl from my previous WIP and it became quite a large project – 30 inches long x 72 inches wide. I wanted it to be extra big and warm and will be sending it to the Sacred Shawl Society in South Dakota with a note that I’d like for it to go to a senior lady.

The colors are soft warm shades of beige and tan. closer to the colors shown in the third photo.  I used several different patterns to give extra texture and interest, and crocheted a simple edging along the sides.


My younger son and his family are here from St. Louis for their annual visit and I’m hosting the reunion dinner with the Cincinnati area family.  I always get a big Honey Baked Ham and serve a buffet along with our favorite apple pie for dessert.  Some of the men of the family (older son, son-in-law and grandson)  will eat no dessert except this apple pie and everyone else enjoys it, so it has become a tradition. 

From my 2007post:  https://lillianscupboard.wordpress.com/2007/09/21/apple-pie-for-bill/

Bill's Apple Pie

5 cups peeled, cored, sliced apples – I prefer Golden Delicious

¾ cup granulated sugar

1 Tblsp. flour

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp salt

2  Tblsp. butter

Pastry for 9” 2-crust pie

1 T milk

Preheat oven to 375 degrees  F.

Combine apples, sugar, flour, cinnamon, nutmeg, and salt in a large bowl.  Mix and let set while making crust.  Fill pastry lined pie pan, dot with butter.  Place top crust, flute edges, brush with milk and cut vents.  Place pie on a large flat pan to catch spills and bake 45 minutes @ 375 degrees F .  Cool on rack.

 

Also served:  Honey Baked Ham, Swiss cheese, rye bread, baked beans, assorted salads, potato chips

 


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.

Today’s dessert is special because it commemorates my 86th birthday – a White Velvet Cake with Caramel Frosting made by my younger daughter. She made her first county fair prize-winning cake as a teenager and made this Best-of-Show cake as a young mother. It’s the cake I always request for my birthday. From my 2008 post, two wonderful cake recipes:

https://lillianscupboard.wordpress.com/2008/07/22/county-fair-white-cake/

My youngest daughter’s adventures with baking award-winning cakes for our county fair started in 1983 when she was a 13-year-old 8th grader and never that interested in fairs – to attend or to exhibit. But her older sister and her mother were immersed in getting things ready for the Hamilton County (Cincinnati) Fair and she decided to enter the cake division.

Cakes were not allowed to be frosted, so all of the attention was centered on the attributes of the cake itself. She made the cake, I took it to the fair and she won a Blue Ribbon and even got her recipe printed in our community newspaper. Here is the recipe:

Blue Ribbon White Cake

2-3/4 cups sifted all-purpose flour
1-2/3 cups granulated sugar
4-1/2 tsp. baking powder
1 tsp. salt
1 cup milk
2/3 cup Crisco shortening
1/3 cup milk
1 tsp. vanilla
5 egg whites
Preheat oven to 350 degrees F.

In large mixer bowl, combine flour, sugar, baking powder and salt. Add one cup milk and Crisco. Beat with electric mixer for 2 minutes at medium speed. Add 1/3 cup milk and vanilla and beat until smooth.

Beat egg whites until stiff peaks form. Fold into batter. Pour batter into two greased and floured 9?x1-1/2? round cake pans. Bake approximately 25 minutes until cake tests done when a toothpick is inserted near the center.

Cool in pans for 15 minutes, remove from pans and cool on wire rack. Frost as desired.

The years passed by, she married, had two children, and out of nowhere in 2006, 23 years after her first blue ribbon, she decided to enter again. But this time she was adamant that she was going to get a Best of Show Rosette. Her sister and I, seasoned fair exhibitors, tried to tell her it was very difficult to get the rosette which would represent the best cake out of all kinds of cakes – white, chocolate, spice, layer, sponge, angel food, pound, etc. She said the Rosette was all she really wanted and she would retire from fair competition after winning it. In spite of a broken oven, coping with two young children and taking the cake to the fairgrounds on a day so hot that we were afraid the cake itself would dissolve – she did it. She won the blue ribbon and the Rosette for Best of Show.

The cake was a favorite she had been baking for quite a few years as my birthday cake – White Velvet Cake from the Cake Bible cookbook.

4-1/2 large egg whites (4 full liquid ounces)
1 cup milk, divided
2-1/4 tsp. vanilla
3 cups sifted cake flour
1-1/2 cups granulated sugar
1 Tblsp. plus 1 tsp. baking powder
3/4 tsp. salt
12 Tblsp. butter, softened

Preheat oven to 350 degrees F.

In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla.

In the large bowl of an electric mixer combine the cake flour, sugar, baking powder and salt and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 1-1/2 minutes. Scrape down sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.

Pour batter into prepared pans and smooth surface with a spatula. Pans will be about 1/2 full. Bake 25-35 minutes or until a tester inserted near the center comes out clean. Cakes should start to shrink from the sides of the pans only after removal from the oven.

Let cakes cool in pans on racks for 10 minutes. Loosen sides with a small metal spatula and invert onto wire racks. To prevent splitting, reinvert so the tops are up and cool completely.

Frost as desired.

Note: Two 9×1-1/2-inch cake pans should be greased, bottoms lined with parchment or wax paper and then greased again and floured.

Can be frozen for two months. Texture is most perfectly moist the same day as baking.

The fair exhibit rules called for a single layer with no frosting, but I’m including the recipe for the luscious caramel frosting that she always uses for my two-layer birthday treat.

QUICK CARAMEL FROSTING (Fannie Farmer Cookbook)

6 Tblsp. butter
3/4 cup dark brown sugar
1/4 cup milk
3 cups confectioners’ sugar

Melt butter and brown sugar in a heavy-bottomed pan, stirring over moderate heat until sugar is dissolved. Add the milk and blend. Cool in the pan. Then beat in the confectioners’ sugar until the frosting is thick enough to spread.


My WIP this week is a combination of several patterns to form a bottom-up shawl with a variety of stitch patterns. I’m working this shawl as far as I can get on #8-32 inch circular needles and will be on hold until I get my new 60-inch needles on Sunday. I want this shawl to be wide and long and very warm. I’m designing this with hopes it will go to some nice senior lady at the Pine Ridge location. My daughters keep me supplied with beautiful warm shawls and I know exactly how I like them to fit for maximum warmth.

Finished the hat from last week’s WIP and like it very much. The top has an interesting “X” design.

I made another hat from the same pattern in a variegated yarn.

Also finished a child’s shawl, mittens and scarf.


 

Since my 85 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.

Our dessert this Sunday was a carrot cake that I first tried in 1985. It was supposed to be the recipe of Mary Frann who was the wife on the Bob Newhart show about the country inn in Vermont.  It was one of my favorite TV shows and this cake became a favorite dessert.  From my 2007 post:  https://lillianscupboard.wordpress.com/2007/11/04/marys-carrot-cake/

Mary's Carrot Cake


1-1/2 cups vegetable oil (I use Canola)
2 cups granulated sugar
3 eggs
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups all-purpose flour
2 tsp. vanilla
2 cups grated carrots
1 cup chopped walnuts
1/2 cup drained, crushed pineapple

Grease and flour one 13×9 pan. I like to use two small antique tube pans (8 inches dia. x 2-3/4 inches high) and divide the batter between them.

Preheat oven to 350 degrees F.

In a large mixer bowl, combine oil, sugar and eggs – beat well.

In a medium bowl, sift together the cinnamon, soda, salt and flour. Add to large mixer bowl and beat well. Add vanilla, carrots, nuts and pineapple, beating slowly with mixer or by hand to blend.

Pour into prepared pans and bake @ 350 – approximately 50 minutes for the 13×9 pan and 30-40 minutes for the smaller pans.

Let cool on rack and frost with cream cheese frosting:

8 oz. cream cheese, softened
1/2 cup butter, softened
One pound confectioner’s sugar
1 tsp. vanilla

Also served:  An old-fashioned roast beef dinner with mashed potatoes, gravy, carrots, asparagus with Hollandaise Sauce, and homemade yeast rolls.  A reader had asked how a typical Sunday dinner would be prepared and I wrote this post in 2011:  https://lillianscupboard.wordpress.com/2011/02/08/sunday-roast-beef-dinner/

 


 

My WIP this week is a cute hat, knitted top-down, from a free Ravelry pattern – https://www.ravelry.com/patterns/library/isabella-hat

This pattern is a bit different because it is made from the top down. Beginning a hat like this can be a bit fiddly but this one goes together very well.

I finished the project from last week, a shawl called “When in Scotland” – https://www.ravelry.com/patterns/library/when-in-scotland

I had my younger daughter model and think it turned out pretty well.  The true colors are brighter as shown in the first picture.  I added a simple crocheted edging to lengthen it a bit. I wanted to make the shawl about 5 inches longer but ran out of needle space. I’m getting a new 60” long circular needle for my birthday at the end of the month and the next shawl will be the length I want.

This is a nice, easy pattern and makes a very sturdy and warm shawl.

Also finished a scarf and two pair of mittens.