Tuesday, November 29, 2011

Red velvet cake.  Of course I always think of Ouiser ( http://gifsoup.com/view/155651/steel-magnolias-armidillo-cake-o.gif )anytime I see this dessert.  I'd never made one before but it was a co-workers wish to have it for her birthday so her wish being my command; Presto!  This was another "2 cake" projects and I was able to assemble two sheet cakes on top of one another to make a cake large enough to feed 40 people.  Small, tall pieces were served and a good time was had by all.  Cake makes everything better!

Wednesday, November 23, 2011

It's almost time for pie!

I made buttermilk pie for several people this year.....and I can't wait to hear how their Thanksgiving entertainment went.  I only use pyrex pie plates - they're heavy and the box has to be strong to hold that plus all the goodness inside.  BUT - bake with one of those "made in USA" glass wonders and you'll see why there really isn't another choice when it comes to baking perfection.

Tuesday, November 15, 2011

Buttermilk Pie - Finished

I learned a while back how to make buttermilk pie from a friend of mine.  Dan is no longer with us but making this dessert is like having him here because his favorite thing was "something sweet".  About the only difference is that I make my own crust and he bought his...it's just as easy to make one as it is to tear one out of a package.  This is a fairly simple dish that is everyone's favorite; even if they "hate buttermilk".  Check out the Facebook page, JRBakes for more photos.

Monday, November 14, 2011

Sugar is sugar?

Don't skimp on your sugar - I only use Imperial. Most of my childhood I identified what things were by their product name so I always added "Imperial" to sugar when calling it by name. Much like "Kayro Syrup" or "Riceland Rice". Most ingredients are what I saw my family use when making anything in the kitchen so I continue to use them as well. My Grandmother used Imperial Sugar for baking well over 50 years - I've only got 38 more to go before I catch up.

Friday, November 11, 2011

It's delicious, it'll melt in your mouth, it's got nuts. Oh, Buttermilk Fudge, you're worth the calories.

     This morning I bought a 1/2 gallon of buttermilk.....all fat.  So, with my trusty pressure cooker pot I got from Goodwill for $5, 3 cups of sugar, 1 cup of buttermilk with 1/2 a teaspoon of soda dissolved in it, I started making fudge.  The heavy gague aluminum really does make a stout difference when making candy.  I've never had a batch burn when cooking in that pot but it sure won't stay as light colored as my cousin, Diane Betts.  Her fudge is white where mine is a darker, carmel color.  However, both of ours are little squares of Heaven - make no mistake on that.  You can use a 1/2  cup of pecans if you like while you beat it smooth, or not.  BUT, you CANNOT omit the stick of butter or teaspoon of vanilla after it's come off the fire.  I can usually count 3 minutes and then it's ready to pour into a butter greased pyrex for it to cool.  Cut, then put in a festive tin or pouch and give to your MOST deserving fans.  This isn't the easiet thing to make but it sure is one of the most wonderful when it's done. 
Not heard of it?  Just ask Stewart Lee, Rob Brinkley, or even Diane Betts herself.  Be prepared for strang noises as they describe just how special this fudge is.

Thursday, November 10, 2011

J.R. Bakes - Oatmeal Cookies

Oatmeal cookies with raisins - no, pineapple - no, prunes - no, chocolate - close, toffee - YES.
I'll share what has become everyone I know's favorite treat.  If you've tried these cookies, let me hear what you think.  If you haven't, let me know where I can bring you some.
Try it - you'll LOVE it!