Thursday, November 26, 2009
Rum Raisin Bread Pudding Recipe : Patrick and Gina Neely : Food Network
This is the most delicious bread pudding recipe out there. I have tried several and this one was the easiest and everyone loved it. It was so gooey and moist and I added a rum sauce and a scoop of ice cream. I would recommend this recipe.
Wednesday, November 4, 2009
Parker's soccer team Storm played recently in a tournament in Norman. Storm was undeafeted going into this tourn. They di come out with only one win out of three. We may have lost but the boys really did play well. They have lots of talent but had some tough competition. The team they played from Mustang actualy plays U10 during regular soccer season. But played down in U8 for the tournament.
The next day at work the apple pie was quickly gobbled up and Mike made the comment that he had some extra coconut and pecans at the house that he was wanting to give away. I think he was trying the same trick that R.B. had use with the apples. So after work the next evening, I made my very first Coconut Cream Pie. This was a little more difficult that the apple pie. Making the crust is always simple. I use a family recipe passed down from my Nanny. It just uses Crisco, Flour, and a little water. The trick is to mix it without over mixing it. The filling for the cream pie is also made from a recipe given to me by my Nanny.
Single 8-9" crust
- 1 1/3c. sifted flour
- 1/2c. Crisco
- 1/2tsp. salt
- 3T. water
Coconut Cream Pie Filling
- 2c. milk
- 3 egg yolks beaten
- 2/3c. sugar
- 2T. flour
- 1tsp. vanilla
Cook until thick and then add 1/2c. coconut.
The meringue is the part I can't give instructions on. I had to look on the Internet to find out how to do this. This part want' in my recipe. I had to double the filling because I have a deep dish pie pan. So I had 6 egg whites. I whisked them in the mixer until I thought they were stiff peaks before adding 1/4c. sugar. I think that I should have waited longer before adding the sugar because they didn't seem to turn out right. Edible, definitely but pretty, I didn't think so. I do think this filling could use some more flour or cornstarch in order to be a little thicker. It was a little runny for me but I think that it must have tasted pretty good because the pie was gone before noon. Chris and Mike said that it was delicious. I myself tried to stay out of it.
Our really good friend, R.B. came by the pharmacy one day and said, "Look at these nice apples that someone gave me!" So we all look at the apples and sure enough they were a really nice basket of granny smith apples. He then says, "Hey Cat, I'd give 'em to you if you'd make me an apple pie!" So that night after work I tackle the task of an apple pie.
It turned out pretty good. I am never happy with the way the filling turns out. The apples were really crisp and tart. Perfect flavor but the filling never thickens. I think it was more like a cinnamon roll flavor and it was kind of goopy. I'm not sure that is the right description but it did taste very good.
Roll One Room Schoolhouse
This was the first field trip that required true participation. We all had to dress up, eat our lunch from a can and to actually eat food prepared as if it were 1910. We went to the Cheyenne park where the one room schoolhouse was moved to from its original location in Roll, Oklahoma. The one room school is very authentic. The day we went it was foggy, rain drizzle, and cold. We had no heat and all of needed blankets to stay warm. The stove in the center is a coal burning stove but can't be used until after November 1. This field trip was also interactive. The students were treated as if they were students at the school in 1910. They had to use quill pens and ink to write and chalk and chalkboards for arithmetic problems dictated from the teacher. In the picture below, Madi was showing me that she had the right answer!
We learned some about the history of teachers and one room school houses. I have so many pictures it is so hard to choose just a few. The one thing that really made an impression on me was the reading of the daily bible verse. It is amazing how much things have changed in that area. The verse is recited by a student and discussed with the whole class. I had a wonderful time and I am really glad to have had the opportunity.
Here in the last picture the kids are washing up for lunch in the back of the room while the rest of the class is going over spelling words for the day. Water is brought in daily by buckets from the well pump.
Tuesday, November 3, 2009
In September, Paula came to visit for her birthday. We made her a delicious Lemon Cake. It is a recipe from Pampered Chef. I am not usually a big fan of anything lemon but I tasted this at a party and really enjoyed it. Paula loves Lemon Meringue Pie so I knew this would be perfect for her birthday. It is really good. This recipe is a little bit more involved than I like but if you love lemon it is worth every second!
Mock Lemon Meringue Cake by Pampered Chef
- 5 lemons
- 1 yellow cake mix
- 1c. sour cream
- 1 egg
- 2T. plus 1c. powdered sugar, divided
- 1 pkg. instant lemon pudding and pie mix
- 1/2c. milk
- 1 16oz. Cool Whip thawed, divided
- 4 oz. cream cheese, softened
- Preaheat oven to 350*. Spray Torte Pan with nonstick cooking spray. ( This pan helps by making a well in the center for the pudding to go in later. I guess you could make this without the pan but it does help.) Place an 8 in. circle of parchment paper over the center circle of the pan.
- Zest four of the lemons to measure 1/4c. ( I zested all 5 lemons, just made it easier to get enough zest.) Juice the zested lemons to measure 2/3c. lemon juice, set aside. (I also had to juice all five to get enough.)
- In bowl, combine cake mix, sour cream, egg, and 1T. of the zest, whisk 1 min. Pour batter into pan and spread evenly. Bake 10-12 min or until center is firm. The batter is pretty thick but the cake is the consistency of a pound cake.
- Remove cake and allow to cool approx. 3 min then invert onto cooling rack. Remove parchment paper and cool 10 min. While cooling prepare glaze. Combine 2T. of the lemon juice and 2T. of the powdered sugar and heat in microwave 15-20 seconds or until sugar is dissolved. Transfer cake to serving platter, brush with the glaze.
- For filling, combine pudding mix, milk, 1T. zest and 1/4c. of the lemon juice; whisk briskly until smooth. Fold in 1c. of the whipped topping until very thick. Spread this into the well of the cake.
- For the topping, whisk cream cheese, remaining 2T. of zest and 1/4c. lemon juice until smooth. Slowly add remaining sugar; whisk until smooth. Add remaining whipped topping all at once; fold just until combined.
- Garnish can be sliced lemons or zest which ever you choose.
Most of my free time has been spent at either soccer practice or soccer games. Both of the kids are playing this season.
Most Saturdays we have four soccer games. We only had to travel to Clinton for regular season but the games are usually staggered and that means choosing Madi's or Parker's games. I can never see them all but I make arrangements to get the kids to their games. My mom is a lifesaver in making this all possible.
August 17, 2009
The kids actually missed the first two days of school this year. We were still in Colorado on Thursday and Friday, so they actually didn't start til Monday. They were both excited to go, just a little nervous.
Madison started the Fourth Grade and Parker is in First Grade. Madi actually rotates classes this year between two teachers. Mrs. Merkey and Mrs. Wedel. Parker has Mrs. Regier.
Well, I have been a little busy and blogging once again took a back seat. I have been called many things but until today never a blog slacker!
I decided that I would try and catch up a little. I always wanted to be a person that kept a journal, but I know now that it would probably be the same. I love to look back on my blogging but when our family gets too many things going the first thing I neglect is my blog. To get caught up I have to go back to August to the first day of school!