CORN and back hoes

Mike did a job for a farmer and that generous man picked a bushel of corn and pounds of peppers and sent them to my kitchen. I didn't see them until dusk and all night I had visions of what I was going to do with those luscious ears and pounds of peppers.  Corn chowder with crisp bacon popped into my mind and on to the stove, while family eased in and out of the kitchen today with an ear of corn to get them through the busy day.  We are getting a new driveway today and the back hoe and dump trucks and rollers are every where.  We had to park our cars on the grass.  It looked like a used car lot and one man actually stopped and asked if the cars were for sale.  I was still in my night clothes and said, sadly because his bumper was actually falling off in our driveway, that they were personal cars and not for sale.  He was sad. This situation will go on well into next week and then it will be smooth sailing. If you live in Columbus and need a new driveway, email me and I will give you a great guy.  I think he is doing our tennis court too, if the price is right. He has done that job for us before as well.

 So, back to the corn.  The chowder is on the stove and I still had corn after Andy took a load over to our dear neighbor across the street.  I then made a corn salad with black beans, cauliflower, broccoli, chick peas, chopped onions and tomatoes, topped lightly with Carfagna's vidalia onion dressing. That should hold us for a day or two and the corn has now been used. I tell you, there is nothing like corn on the cob (or off) this time of year.  Love it.

The Zucchini Champs, Kate and Sam. Well done.

There is a problem getting the twins pictures up on this blog.  Maybe it is a new protection device.  It's a shame because the pictures are so cute.  Both Matt and I have worked on this, but they appear and then they are gone.

Here are the twins with their prize zucchini that no one else could stand to deal with this summer. We took these two giant vegetables to Cincinnati and turned them over to Kate and Sam, who will start kindergarten this fall, and THEY dealt with the zucchini with plenty left over to freeze for winter projects. These girls are clever as can be and their mother, Annie, is constantly teaching them, so look out.  They are something! Their chocolate zucchini bread looks delicious and it is a recipe that I posted early in summer.  I understand they are starting their cooking journals and these pictures will be a super start creating memories for when they are too old to carry these cudgels. (These girls are Jim Lechler's grand children...he's the one with two sets of identical twins.)




Actually I could use these girls today.  Three of us with five degrees among us could not produce one string of pasta from this @#@$%^&*Philips pasta machine!  It is easier and cheaper to buy it ready to go.
 

Does a rocket have this many parts?

                                                                   

College Hill Bakery two

 This brave little item is a rare breakfast cheesecake.  One that has never been seen by a commenter about her many travels, other that at the North College Hill Bakery.  It is delicious with a dense butter cake base and a cheesecake topping.

 This is a favorite and Mike remembers it from his childhood and it is still the same, a cherry coffee cake strudel--if that goes together, if not, who cares, it is addicting.

 This is a coconut fruit coffee cake to the right and it is so satisfying. (No, this one is Mike's favorite.)

This one is a nut job which we have yet to taste.  I also have a cinnamon roll from the bakery that has not been pictured or tasted. I will waddle on down to get them ready for the church crowd which will be arriving shortly with Chinese carry out.  I am not cooking  in the near future .Cincinnati wore me to a frazzle. I did find one thing they won't eat down there...ox tail soup. What a shame, it is so delicious.

Cinnamon roll

We just returned from a long week end in Cincinnati visiting and helping Glenda who will be in a wheel chair for two more months.  We played cards until I'm blind and it was fun except the guys cleaned our clocks repeatedly, yet we keep trying.   Each night a different group of family would come over for dinner and cards and chats (and drinks), so we have an eventful good time.  I came home to a perfect house, not a thing to do, thank you Beth and Mike and Matt. We planned Labor Day here during this perfect month of August.  I have never seen an August or a July like it in all my years.  The weather is PERFECT.

While talking with Glenda and her neighbor I was shocked to hear the price of short ribs.  The woman said she wanted to try this dish that called for short ribs and they were $11.00 a pound!!!!!! The beef world has gone mad.

A have a new favorite product.  Mr. and Mrs. Ts spicy bloody Mary mix.  I am putting it in everything that includes tomatoes.  I made ox tail soup today (and in Cincinnati, but no one would eat it there except George and Joe) but here in Columbus, everyone but Andy enjoyed it.  Andy did not try it.  He used to eat everything I put in front of him, but no more. I tell you that mix is the best way to intensify taste and I am glad to have found it. Give it a go, you won't be sorry.

I have been trying to duplicate North College Hills coffee cakes and I think I have found the recipe...but I am too tired to try it.  Maybe in a week. (I slept five hours after arriving home from Cincinnati.)  I don't know how Joe does it.

STRAWBERRY CREAM CHEESE COFFEE CAKE

recipe adapted from Anny's Blog

Butter Cake & Crumb Topping

2 cups all purpose flour

3/4 cup sugar

1/2 cup butter, cold and cut into chunks

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sour cream (full fat)

1 large egg

1 tsp vanilla extract

Cream Cheese Filling

1 - 8oz cream cheese, room temperature

1/4 cup sugar

1 large egg

Strawberry Filling

1 1/2 cup fresh strawberries, cut into pieces

3 tbsp sugar

3 tsp water

1.5 tsp cornstarch

Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.

Prepare the strawberry jam. 

Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.

Prepare the cream cheese filling. 

Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.

Prepare the cake.

Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.

In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.

Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

 

Yea! We're going to Cincinnati~

Cincinnati Lechlers...are you ready for produce????

Well, Yum.  I have been considering what to take to Cincinnati this week end now that Glenda is finally allowed to come home.  She is still off foot for two more months and that is unbelievable. I was thinking about lasagna and then Kraft's Food and Family (thank you , Chee) arrived in the mail and here is what I am taking...one of the things I am taking down there for a big get together. It's easy ravioli lasagna bake, using Sam's fabulous ravioli that they have with many cheeses or lobster or grilled chicken, all delicious and quickly tasty.  In this recipe, use the ravioli in place of going through the cooking process of those big wide noodles. (I just made two dishes of this recipe, one for the family tonight and one for Cincinnati.  I have to say it really went together beautifully and fast.

Here's what you need:
1 pound ground beef (I am also using Bob Evan's zesty sausage in this mix.)
1 onion
 1 finely chopped carrot
3 cloves garlic, minced
1 jar spaghetti sauce (I use Carfagna's)
1/2 cup milk
 1  1/2 cups shredded Mozzarella cheese
2 tablespoons Parmesan cheese
2 tablespoons grated Parmesan cheese

Heat oven 350
You know the process--brown the meat with vegetables in a large skillet, stir in spaghetti sauce and water, simmer 5 minutes, stirring.
Spread half meat sauce in bottom of 13x9-inch baking dish sprayed with cooking spray, cover with half the ravioli.  Whisk cream cheese spread and milk until blended, spread over ravioli.  Top with layers of 3/4 cup shredded cheese, and remaining ravioli, meat sauce and cheese; cover.
Bake 50 minutes until heated through. Uncover for the last 10 minutes. Let stand 10 minutes or more before cutting to serve.  Makes 12 servings.

The cinnamon bread is out of the oven and looking great, but I am not cutting it yet.  I find it is better left alone to commit for a day or two.  Recipe is on the previous post.

I have to buy brussel sprouts and fix them for Kathy.  She eats them like popcorn, just the way we do. It's a funny menu, but to please everyone, it has to be varied.

I am also taking chicken and noodles.  Think there is enough carbs in this menu? LOL Well, we are taking a truck load of tomatoes and kale and squash to hand out, so there's the balance.

I just baked a second loaf of the cinnamon bread posted in the last issue of the blog.  It is delicious and easy to make.  Now a favorite.

Brooks; home from China.

Recipes  follow pictures.

Brooks and his girlfriend, Taylor

Taylor, Brooks, Alyssa, Mike

Mike and Beth in their matching China shirts

Brook's mother, Beth

 Beth in her new shoes.

We are so blessed to have Brooks returning safely from two months of study in China.  He brought some gifts...others are stuck in Chicago because he had to spend the night there instead of getting home on time.  United Airlines is going to have to step it up.  They are getting a BAD reputation.  Have you tried to use your frequent flier miles lately?  We have way over 100,000 and using them is simply useless to even try. (I figure they plan it that way.)

Any way, In China if you want to be exclusive (go steady) you ask if you would like to match.  That means matching shirts and other matching clothes.  If you click on the pictures one at a time you will see the logos and they are really well made clothing.

He brought his mother, Beth, a beautiful hand made pair of shoes.  She is proudly wearing them in these pictures.

Brooks will be a junior at the Citadel this year.  He is studying Chinese as one of his majors and went there to study in total immersion this summer.  We are glad he is home safe and sound.  He loved it and I image they adored him as well.  He is easy to love.

I have this in the oven right now. It is so good I just baked another one to take to Cincinnati.  It is excellent the 2nd (or more) day(s).

Cinnamon swirl bread                                       

Ingredients

For the bread:
• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour
For the swirl:
• 1/3 cup sugar
• 1 Tbs cinnamon

Directions

1. Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

I’m pretty sure most of you have encountered a layered salad, or two, in your lifetime. They’re popular for picnics and church basement potlucks. One thing that always amazes me is how silly it is to put a layered salad in a deep bowl. They’re ridiculously pretty, so I understand that part, but try to get some of every layer and you end up with an arm full of mayonnaise.

Sooooo…. I thought why not make it more simple? Everyone still loves how this salad looks, and it’s much easier to serve. Just layer, chill and cut into cake-like pieces. Voila!

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan. Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. Repeat with another salad layer, starting with lettuce and ending with bacon. Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serv

Egg Plant

Eggplant

I had never tasted egg plant until today. You know what?  It isn't awful!   I went wild and fixed a big dish of this concoction of fresh tomatoes, egg plant, Parmesan, peppers, and bacon. We had lovely purple globules handing on the bushes and I just had to do something with them. Now I am thinking Glenda loves egg plant Parmesan and that's basically what I made, so that is one dish for next week end in Cincinnati.  (Glenda called today and she is ecstatic about being able to finally go home tomorrow after two months in rehab and we are going to go  next week end for cards, cocktails, and delicious food, and, excellent company.) We have a bumper crop of egg plant this year in the containers and that is a perfect place for them to grow.  I like them small and they are really not bad in a dish with enhancement.  I never knew what an egg plant was until twenty or thirty years ago and now it is going to be a frequent addition to my recipe file much to Andy's dismay. (His mother used them during the war for lack of meat and he can't stand the thought of egg plant, yet he grows it...go figure.) I can't give you my recipe, because I fixed it outdoors while the cable men worried over the house and apartment looking for ways to enhance our system and add to it.  Good luck there.  So, the dogs and I gathered every egg plant, pepper, and tomato available and yet we made a large dish of goodness with still fresh vegetables going begging. We will take a load to Cincinnati, so they had better be ready to cook. The Internet has thousands of egg plant recipes, but I will try to find one near what I made today because it was so tasty...to some of us.

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This sort of looks like mine, but really just throw in what you like and Bob's your uncle. (I used Mr. and Mrs. Ts spicy cocktail mix for bloody Mary's for the base and Carfagna's sauce for the cover.)   I did not use pasta but it's a choice.



North College Hill Bakery gets rave reviews and we are going on Friday! Yea!  One said the breakfast cheesecake was not to be missed...so we won't miss it for sure.  Thank you.
Anonymous has left a new comment on your post "North College Hill Bakery...the best!": 

I grew up in North College Hill went to school across the street from the Bakery. Married a military man and have traveled all over the world. North College Hill bakery is by far the best. Every time we go home to visit family we make a trip there. My daughter and her husband went to Cincinnati last week and called from the bakery to see what I wanted. Breakfast Cheesecake, that is heaven on earth. I've never been able to find it anywhere else. 

Glenda's Coming Home~

After three major operations on one leg and a couple of months in therapy rehab my dear sister-in-law gets to come home on Sunday. Joe, her husband, called right away to tell us the news and to invite us down for the week end next.  We will be there with bells on and a hamper full of goodies.  I am not taking a cake.  Since College Hill Bakery can't be beat, we will simply make a trip over there and hopefully we can do it when there isn't such a crowd.  I want to inspect everything this time. Today, if my legs hold up, I want to try the coffee cake from the last post which won a ribbon at the fair.  I am thinking that that base cake is what I need for various fillings to copy College Hill Bakery as best I can.

The big move has finished and everyone has settled in nicely at Many Branches.  I did not have to kill or maim anyone.  It was almost perfect and that is unusual.  Now in two weeks this enormous driveway of ours is getting extended and re coated. So that will be disruptive.  We have decided to put off the elevator until next spring.  I have had almost as much change as I can stand for one season.

I do have to get on my sagging soap box, once again, about hired workers.  I have never seen the like of such big babies in my life.  Two men said they could take on the grapevines, honeysuckle, and other choking vegetation both in the front and back yard along the fence line which our neighbors fail to do.  These vines are choking our trees, and theirs, but we are the only ones who care evidently.
Indeed the two did get the front yard looking pretty good but when faced with the back yard they suddenly developed a fear of poison ivy which they said was EVERYWHERE and if they even looked at it it would hop upon them and cause great stress.  I thought, if they didn't dress like Chippendale dancers, and old ones at that, they might avoid the poison ivy had they dressed appropriately. (I would have appreciated that any way.) They had planned to come back today to spray the poison ivy, and one did show up and sprayed, with a promise to return to work on Monday. Landscapers with sensitive skin....unfortunate.

Oh my.  Here comes Andy with gigantic vegetables and a boat load of tomatoes. What am I to do? I know, I'll take them to Cincinnati. I have frightened everyone around me in Columbus with vegetables, now I will take them on the road.

Oh happy day~Wednesday and Cook's Corner's winning Fair recipes

I am a happy woman today.  It's Wednesday which means Cook's Corner with my coffee AND the winning recipes from the Ohio State Fair.  I am sorry if you live in Columbus and have this paper at hand, because I am going to inundate this post with goodness and you have probably already selected what you want to make from your Dispatch.  This is for those who don't get the paper.

Brooke LaValley | Dispatch

Burst of Lemon Muffins

Winning recipes at 2014 Ohio State Fair

Wednesday, August 6, 2014 07:36 AM

Cooking contests at the Ohio State Fair are almost as old at the fair itself. The first competitions — bread- and cheese-making — were introduced in 1853, the third year of the annual event. Culinary showdowns did not begin in earnest, though, until 1886, after the fair had acquired its present-day permanent home (at what today is I-71 and E. 17th Avenue)

 

 

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Tom Dodge | Dispatch

Burst of Lemon Muffins

Wednesday August 6, 2014 7:36 AM

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These lemon coconut muffins won first place for Ann Bumgarner of Powell in the muffin category, and also took best of show in the quick breads division.
Makes 1 dozen
For the muffins: 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup lemon or vanilla  yogurt 1 egg 1/3 cup butter, melted 1 to 2 tablespoons grated lemon peel 1 tablespoon lemon juice 1/2 cup flaked coconut
For the topping 1/3 cup lemon juice 1/4 cup sugar 1/4 cup flaked coconut, toasted
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and juice until smooth. Stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups two-thirds full. Bake at 400 for 18 to 22 minutes, or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
In a saucepan, combine lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Using a toothpick, poke 6 to 8 holes in each muffin. Spoon coconut mixture over muffins. Serve warm or cool to room temperature.
PER SERVING: 226 calories, 3 g protein, 38 g carbohydrates, 1 g fiber, 21 g sugar, 7 g fat (5 saturated), 33 mg cholesterol, 190 mg sodium.

 

 

Thank you, thank you.  I have been looking for this base dough recipe since...I don't know how long.  This filling reads great as well, but I have additional ideas about what to do with this dough.  Can't wait to try this.

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Tom Dodge | Dispatch

Round Coffee Cake

Wednesday August 6, 2014 7:36 AM

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Warm potato water is one of the secrets behind Columbus resident Judy Sandman’s prize-winning coffee cake, which took first place in the coffee cake category, yeast bread division at the fair. The yeast bread contests were sponsored by King Arthur Flour and offered more than $850 in prizes in eight categories.
Makes 1 ring, 8 servings
For the dough: 1 package active dry yeast 1/4 cup warm potato water (see note) 1/4 cup milk, scalded then cooled 1/4 cup sugar 1/2 teaspoon salt 1 egg 1/4 cup butter 2 1/4 to 2 1/2 cups King Arthur flour
For the filling: 2 tablespoons soft butter 1/2 cup brown sugar, packed 1 tablespoon cinnamon 1/2 cup raisins (optional)
For the Creamy White Glaze: 1 tablespoon milk 1 cup powdered sugar 1/2 teaspoon vanilla
In mixing bowl, dissolve yeast in warm potato water. Stir in milk, sugar, salt, egg, butter and half the flour. Mix with spoon until smooth.
Add enough remaining flour to handle easily; mix with hands or a spoon.
Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Round up in greased bowl; turn once to bring greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
Punch dough down. Roll into a rectangle, 15-by-9-inches; spread with butter.
Stir together brown sugar, cinnamon and raisins; sprinkle over dough.
Beginning at long side, roll up tightly as for a jellyroll. Seal well by pinching edges of roll together. Stretch roll slightly to make even. Place sealed edge down on lightly greased baking sheet and connect the ends together to make a ring.
Pinch ends together; with scissors, make cuts 2/3 of the way through ring at 1-inch intervals; turn each segment on its side. Let rise until double, about 45 minutes.
Bake in oven preheated to 375 degrees for 25 to 30 minutes. (Cover dough lightly with foil for the first 15 minutes to prevent overbrowning).
To make glaze, combine all 3 ingredients until of spreading consistency.
Frost cake while still warm and embellish with nuts if desired.
Editor’s note: Potato water is the starchy water remaining after boiling potatoes. Make it by boiling two or three potatoes, peeled and cubed, as if for mashed potatoes, for about 20 minutes. Save the water. Cool to warm before using. Sandman saves her potato water whenever she cooks potatoes and freezes it for use in bread later. Substitute warm water if you don’t have it, but Sandman says the potato water gives the bread a great texture.
PER SERVING: 390 calories, 6 g protein, 71 g carbohydrates, 2 g fiber, 41 g sugar, 10 g fat (6 saturated), 51 mg cholesterol, 168 mg sodium

   

  

Penny Yonker of Lancaster entered this Key lime pie in the single-crust category for pies, and won first prize in her class and best of show for the pie division.
Makes 1 pie, 8 servings
For the crust: 2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1/2 cup cold shortening 1/2 cup frozen butter, cut  into chunks 5 to 6 tablespoons very  cold water 1/3 cup toasted coconut, divided (pulsed lightly  in a food processor to  break it up a bit)
For the filling: 8 ounces cream cheese, softened 2 whole eggs 2 egg yolks 15-ounce can Eagle brand condensed milk 3/4 cup cream of coconut (suggested brand is non-alcoholic Coco Real found in liquor section of grocery store) 3/4 cup fresh squeezed Key lime juice (from about 1 pound of Key limes) 1/2 teaspoon pure lime oil (optional) Reserved toasted coconut Lime zest (taken from limes before squeezing them)
For the crust, pulse dry ingredients in food processor. Add shortening and pulse until well-combined. Pulse frozen butter, lightly. Add part of water. Pulse. Add remaining water little by little, just until dough holds together, but is not wet.
Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let sit at room temperature a few minutes. Roll dough to about 1/8-inch thick. Sprinkle toasted coconut on top and just roll into surface with pin. Reserve 2 to 3 tablespoons of coconut to decorate pie.
Ease dough into 9-inch pie pan and bake with weights approximately 10 minutes at 375 degrees. Remove weights and bake approximately 10 minutes longer, or until golden and set. Remove from oven and cool.
For the filling, squeeze limes for juice and set aside.
Beat cream cheese until smooth. Add eggs and egg yolks, one at a time, beating after each addition. Add condensed milk and beat well. Add lime juice, cream of coconut and lime oil (if using). Beat well. Pour into baked crust.
Cover edge of baked crust with foil and bake pie at 325 degrees for 40 minutes or until pie is just set in center. Cool.
Decorate with toasted coconut and lime zest.
PER SERVING: 759 calories, 12 g protein, 77 g carbohydrates, 1 g fiber, 49 g sugar, 46 g fat (25 saturated), 175 mg cholesterol, 759 mg sodium

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Tom Dodge | Dispatch

Heavenly White Chocolate Cake

Cheryl Adkins, of Bloomingburg in Fayette County, entered her cake in the Other Favorites category, where she took first place, and went on to win Best of Show in the Cake Division.
Makes 1 cake, 12 servings
For the cake: 1/4 pound white chocolate, coarsely chopped 2 cups sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 cup boiling water 1 cup butter or margarine, softened 4 eggs, separated 2 1/2 cups sifted cake flour 1 cup buttermilk
Combine chocolate and water, stirring until chocolate melts, set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove and cool completely on wire racks. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

COCONUT-PECAN FROSTING

1 cup evaporated milk 1/4 cup plus 2 tablespoons butter or margarine 1 1/2 cups sugar 4 egg yolks 1 1/2 cups flaked coconut 1 1/2 cups chopped pecans 1 1/2 teaspoons vanilla extract
Combine first four ingredients in a heavy saucepan; bring to a boil and cook over medium heat 12 minutes, stirring constantly. Add coconut, pecans and vanilla; stir until cool and thick enough to spread.
PER SERVING: 685 calories, 10 g protein, 71 g carbohydrates, 2 g fiber, 43 g sugar, 42 g fat (21 saturated), 196 mg cholesterol, 186 mg sodium

There's more to come, but I have to get into the kitchen ...NOW.

Things I've found ~

Here is a good test for finding out the freshness of eggs. (fill a bowl with water and see how they float.)

 Glorious summer bounty.

Carfagna's, the Italian speciality store, has the best brat patties.

 I want this!

I have a new pasta machine, so I am trying Asian noodle recipes. But here is what I have in the oven today.
An old fashion mound cake from the 1980s Cook's Corner.

My son has proclaimed this the best cake in the world.

Ingredients:

Servings:

                 Servings                 12             

12

Units: US | Metric

• 1 (18 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1 cup mayonnaise
• 1 cup water (or as called for by your cake mix)
• bake 30-35 minutes at 350

For filling layer

• 1 cup sugar
• 1 cup milk
• 24 large marshmallows
• 1 scant tsp. corn starch
• Bring to a boil till melted and then add the coconut
• 14 ounces coconut
• pour over hot cake then COOL

For frosting

• 1/2 cup milk
• 1/2 cup butter or 1/2 cup margarine
• 1 cup sugar
• 1 (12 ounce) package chocolate chips
• Bring to boil the sugar, butter and milk for 1 minute. Remove from heat and stir in chocolate chips; stir til smooth. Pour over coconut mixture and let stand for several hours until chocolate mixture is set. Chill over night.