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Sunday Dessert – The Next Best Thing to Robert Redford

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 week is an easy-to-make chilled concoction from 1984 named The Next Best Thing to Robert Redford.  I received this recipe in an exchange back when we did things by snail mail and it has been a favorite ever since.  As I said in my post in 2010, Robert Redford still looks good to me (I’m 4 years older than he is).

https://lillianscupboard.wordpress.com/2010/08/10/the-next-best-thing-to-robert-redford/

The Next Best Thing to Robert Redford

Crust:

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

Filling:

4 oz. cream cheese, softened
1/2 cup granulated sugar
8 oz. carton of Cool Whip whipped topping, divided
Small package of instant vanilla pudding (four 1/2-cup svgs.)
1-1/2 cups milk, divided
Small package of instant chocolate pudding (four 1/2-cup svgs.)
Block of Hershey chocolate bar or Ghirardelli milk chocolate bar
Pecans for garnishing

Preheat oven to 350 degrees F

To Make the Crust:

Mix the flour, butter and pecans well. Press mixture in a 9×9 baking pan. Bake @ 350 degrees F for 15 minutes until lightly brown. Cool

To Make Filling and Assemble:

Layer 1: Beat cream cheese and sugar until fluffy. Fold in 4 ounces (half of an 8-oz. carton) of whipped topping. Spread over cooled crust.

Layer 2: Mix vanilla pudding and 3/4 cup of milk until thickened. Spread over Layer 1.

Layer 3: Mix chocolate pudding and 3/4 cup of milk until thickened. Spread over Layer 2.

Layer 4: Spread remaining 4 oz. of whipped topping over Layer 3.

Grate the block of milk chocolate over the top of the dessert and garnish with whole toasted pecans.

Refrigerate for at least one hour before serving.

Also served: A favorite beef entrée that cooks slowly in the oven and is served over rice – Really Good Ginger Beef. I always have steamed /sautéed broccoli and carrots with this meal.  From my post of 2007:

https://lillianscupboard.wordpress.com/2007/09/22/really-good-ginger-beef/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Knitting – Wednesday WIP – “When in Scotland” Shawl

My WIP this week is a shawl called “When in Scotland” from a free Ravelry pattern – https://www.ravelry.com/patterns/library/when-in-scotland.

In the 2-1/2 years I’ve been knitting, I’ve made only one capelet-type shawl, finished as one of my first projects. I wasn’t anxious to try anything that large (or larger) soon, especially since most of the patterns have a lot of lace and open work which I don’t do well.   I decided to try again when I saw a notation from the Pine Ridge Sacred Shawl group that their girls and women would enjoy receiving shawls. This group prefers items without a lot of open work because of the extremely cold weather in South Dakota, and I found the “When in Scotland” shawl is made very solidly.

I’m adapting the pattern a bit because it’s made in garter stitch which I know would bore me on a large piece. I’m using two colors and a favorite slip-stitch pattern with #8 circular needles and Caron One-Pound #4 worsted.

I finished the older child’s scarf from last week and like how it turned out. I used a lot of yarn I had on hand and it made a nice warm scarf. 

I also finished another scarf, a blue earflap hat and a grey Hurricane hat from a free Ravelry pattern – https://www.ravelry.com/patterns/library/hurricane-hat. This is a very nice pattern for a top-down hat, this one in a small child’s size.

 

Sunday Dinner Dessert – Brown Velvet Cake

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.

Dessert this week was Brown Velvet Cake from a 1988 recipe clipping. I won a ribbon for the cake at the Harvest Home Festival (Cincinnati area) and still agree with my notation from then: “My favorite chocolate cake.” From my 2010 post: https://lillianscupboard.wordpress.com/2010/08/15/brown-velvet-cake/

Brown Velvet Cake

  • Servings: 8-10 slices
  • Print

The Cake:

1 cup of chocolate chips (I used Ghirardelli Milk Chocolate)
1/2 cup boiling water
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup softened butter
1/2 cup creamy peanut butter
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs plus 2 egg whites
1 tsp. vanilla
1 cup buttermilk (or 1 Tblsp. white vinegar in a standard measuring cup with milk to equal one cup)

To Make the Cake:

Preheat oven to 350 degrees F. Grease well and lightly flour two 9-inch round cake pans.

Combine the chocolate chips and boiling water. Let stand, stir and cool.

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, cream the butter and peanut butter. Gradually add brown sugar and granulated sugar, creaming well. Add 2 unbeaten eggs and 2 unbeaten egg whites, plus vanilla and cooled chocolate mixture, mixing well.

Add dry ingredients to this batter alternately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition.

Turn into the two greased and floured 9-inch cake pans. Bake @ 350 degrees F for 35-40 minutes until a tester inserted in the center of a cake comes out clean. Let cakes rest in pans on a wire rack for 5 minutes, then remove from pans and let cool on the rack.

The Filling:

1/2 cup dark brown sugar, packed
1 Tblsp. cornstarch
1/2 cup undiluted evaporated milk
1/4 cup water
2 egg yolks
1/2 cup chopped peanuts
1 Tblsp. creamy peanut butter
1/2 tsp. vanilla

To Make the Filling:

In a medium pan, combine the brown sugar and cornstarch. Add evaporated milk, water and egg yolks. Cook over medium heat, stirring constantly until thick and mixture begins to bubble. Remove from heat, stir in all but 2 Tblsp. of the chopped peanuts, the peanut butter and the vanilla. Set aside to cool.

The Frosting:

2 Tblsp. butter
2 Tblsp. creamy peanut butter
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla
3 cups confectioners’ sugar
4-5 Tblsp. evaporated milk, undiluted

To Make the Frosting:

Cream together the butter and peanut butter. Add the melted chocolate chips and vanilla. Blend in the confectioners’ sugar alternately with the evaporated milk to spreading consistency.

To Assemble the Cake:

Place one cooled cake layer on a plate and spread the top with the filling. Place the second layer on top of the filling and frost the top and sides of the cake. Sprinkle the reserved 2 tablespoons of chopped peanuts over the top of the frosted cake. 

This makes a tall (3-1/2 inches) impressive cake …. and it’s delicious.

Also served: A 1940s era Tuna Casserole, like the one my Aunt Mabel used to make. I didn’t have any cheese crackers on hand this time and used a topping of buttered breadcrumbs. Old-fashioned goodness.  From my 2010 post:  https://lillianscupboard.wordpress.com/2010/02/13/a-snowy-day-retro-meal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Knitting – Wednesday WIP – Scrappy Scarf

My WIP (work in progress) this week is an older child’s scarf, made for the fall drive at Pine Ridge for hats, scarves and mittens. I’ve made quite a few hats for the drive and I know that is the one item that is likely to meet the goal number. Usually, older kids’ scarves and mittens are more needed, so I’ve been concentrating on these two items. This scarf is made with size #10 needles and scrap yarn. In some cases, I have yarn that is too thin and/or too dark for me to use comfortably. I’ve done double stranding on yarn throughout this scarf and like the “tweedy” effect I get from two colors. I’m also able to pair up yarn that is too thin with medium weight yarn to make the size I need.

This is my own pattern of random-width strips and occasional garter-stitch rows for texture.

I finished the little gift basket from last week: https://www.ravelry.com/patterns/library/striped-basket

I used scrap yarn for this basket and made it a good size for holding a half-pint, wide-mouth canning jar in which I can put candy or small treats. I used the bottom liner for the basket as a lid-topper. The next time, I would make this piece a bit wider to come down further over the lid.  I’m thinking of using this pattern to make some St. Nick gift containers this year.  This is a nice, easy pattern.

Also finished last week: A scarf, a pair of mittens and two small caps.

Sunday Dinner Dessert – Baked Pineapple Cups

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.

Since we’ll be having a big cookout lunch for Labor Day tomorrow (with apple pies), dessert for this Sunday was simpler and lighter. These pineapple cups are from a 1940 Better Homes & Gardens reader and she describes the dish as, “ Double surprise! Comes cake, then custard hiding pineapple!” It’s easy to make and is a great light dessert. Note: The recipe is for 3 servings – it would be easy to double all ingredients and make 6 servings. From my 2010 blog post:  https://lillianscupboard.wordpress.com/2010/08/20/summer-lunch-for-the-ladies/

Pineapple Cups

8 oz can pineapple tidbits, drained (reserve juice)
2 egg yolks
1/4 cup granulated sugar
1 Tblsp. all-purpose flour
Dash of salt
1/3 cup juice drained from an 8 oz. can of pineapple tidbits
1-1/2 Tblsp. lemon juice
1 Tblsp. grated lemon peel
1 Tblsp. butter, melted and cooled
1/4 cup plus 2 Tblsp. milk
2 egg whites, beaten stiff

Preheat oven to 325 degrees F. Have 3 small ungreased individual baking dishes at hand. Boil water to pour into a flat pan with a lip that will hold the 3 dishes.

Drain juice from pineapple can into a cup – should measure approximately 1/3 cup. Set aside

In a medium bowl, whisk together the egg yolks, sugar, flour and salt. Add the lemon juice, lemon peel, cooled melted butter and milk, whisking until smooth.  Fold in the beaten egg whites.

Place tidbits in the bottom of three individual casseroles. Divide batter among the three dishes and pour over the pineapple. Place the dishes in a pan with a lip containing an inch of hot water.  Bake @ 325 degrees F for 45 minutes.  Cool on wire rack.

Pineapple cups are best served warm or at room temperature.

Also served, as in the original post: Corn-on-the-cob and Pecan Spinach Toss Salad from my post of 2010.  https://lillianscupboard.wordpress.com/2010/08/20/summer-lunch-for-the-ladies/

 

 

Knitting – Wednesday WIP – Small Gift Basket

My WIP (work in progress) for this week was just started this morning and is a free pattern on Ravelry through August 31, 2018.  I’m having more luck with a top-down type beginning than I usually do and although the pattern calls for cotton yarn, I’m making this little basket with an assortment of small amounts of #4 thin yarn (mostly Lion Brand Pound of Love).  The pattern calls for double-pointed needles, but I knit everything with circular Magic Loop needles and I’m using a #7 for this project.  The finished basket is supposed to be 5-3/4 inches with a handle to make it 8 inches in height.  Check out this link and see if this is something you might like to make – free through August 31, 2018.

https://www.ravelry.com/patterns/library/striped-basket with a coupon code of BASKETCASE.

 

These were my finishes last week:  A larger child’s scarf with a bit of open work on each end.  We’re asked to keep lace or open work to a minimum because the winters are so cold there.  I also made a pair of mittens in Bubble Gum Pink and a sparkly white yarn to match a scarf that was finished last week.  Two hats were finished this week, one with a double layer of stitches in the brim for extra warmth, and another with ear flaps.

Sunday Dinner Dessert – Blackberry-Pear Kuchen (Cake)

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 Sunday dessert this week is another version of an easy fruit kuchen, made this time with fresh blackberries and pears.  The cake layer is thin which lets the good fruit really shine and the flavors are wonderful.  From my 2017 post:
https://lillianscupboard.wordpress.com/2017/08/30/blackberry-pear-kuchen-cake/

Blackberry Pear Kuchen

  • Servings: One 8-inch cake - 6 servings
  • Print

3 Tblsp. sour cream
3 Tblsp. milk
3 Tblsp. vegetable oil
1/4 cup granulated sugar
¼ tsp salt
1 cup + 2 Tblsp. all-purpose flour
¾ tsp. baking powder
¼ tsp. baking soda
1 cup blackberries
1 cup pear slices

Cinnamon-Ginger Topping: 2 Tblsp. granulated sugar
and 1/4 tsp. each of cinnamon and ginger, mixed together

Preheat oven to 350 degrees F. Grease an 8-inch baking pan

In medium bowl, whisk together the sour cream, milk, oil and sugar.

Mix together the salt, flour, baking powder and baking soda, and gradually stir into sour cream mixture. Place batter in greased pan. The dough will be stiff and somewhat sticky. Dampen your fingers with water and then press the dough into the pan.

Arrange the blackberries and pear slices over the top of the cake.

Bake @ 350 degrees F for 20 minutes. Sprinkle Cinnamon-Ginger Topping over top of cake and continue baking for 5 more minutes.

Place on wire rack to cool for 5 minutes before cutting into 6 servings. 

Also served: A great crunchy chicken salad which features veggies (snow peas, green onions, red/yellow peppers, coleslaw mix and romaine) plus an interesting dressing.  From my 2012 post:  https://lillianscupboard.wordpress.com/2012/07/24/crunchy-oriental-chicken-salad/