It’s National Chocolate Ice Cream Day. According to the National Day of Calendar, vanilla ice cream is sold more than chocolate. I’ll have to think about that. It seems when we go for ice cream, there are more chocolate cones in view than vanilla, especially when it is soft ice cream, or custard. But if you think about the fact that pie à la mode usually uses vanilla and sundaes are often made with vanilla, then I guess the calendar information must be right. Really, what difference does it make in the long run. Continue reading
Americans have been enjoying this springtime cake since the early 1900s when many cakes were made in cast iron skillets. (The skillet could be put in a wood burning stove oven without harming it.) Continue reading
“Girl, you dare put a piece of carrot cake in front of me that’s got bugs in it?”
“Grams, you know those raisins aren’t bugs.”
“Well they look just like the weevils that got in our flour when I was a girl and I ain’t eatin’ that.
“Grams, you taught me to make that cake, pick the raisins out and try it.”
After a tentative taste Grams old face wrinkles. “This ain’t my recipe it’s got hooch in it.”
“It’s not hooch, it’s Jamaican Rum I soaked the fruit in.”
“I guess them bugs are good and dead then.”
**
March 16, 2018, prompt from Charli Mills at Carrot Ranch Literary: In 99 words (no more, no less) write a story about carrot cake. It can be classic or unusual. Why is there cake? How does it feature in the story. Go where the prompt leads.
Respond by March 20, 2018, to be included in the compilation (published March 21). Rules are here. All writers are welcome!
The blond brownie is a golden color with a mild molasses flavor achieved by using brown sugar instead of cocoa for flavoring. I find it interesting that the recipes I looked at and have made myself, all add some sort of chocolate to the blond brownie, usually in the form of chips. Now why not just make a chocolate brownie? Who knows? Humans are funny that way. Continue reading “Reminds Me of Home”
According to the National Day of Calendar many people receive fruitcakes as gifts sometime during the holiday season. Some people eat the holiday bread. Others may re-gift them. There are those who sneakily throw them away and others who will do so openly. But on the third day of January, another type of fruitcake, ahem, person comes out of the woodwork. These are the characters who have hoarded them, stored them and hid them so they can celebrate National Fruitcake Toss Day. The idea being, see how far you can throw one of the hard disks. Continue reading
I’m a home-made person and baklava falls into that category because you can adjust the amount of sugar, honey, lemon or cinnamon used. I decrease the first two ingredients and increase the last two to fit my personal taste. Plus I use a mixture of pecans and walnuts for a richer nuttier flavor. The real secret of making this treat though is how to defrost the Phyllo (or filo) sheets. Yes, I buy them! If the sheets are thawed slowly they handle much better and are easier to work with. Continue reading “Make Your Own”
Sue Spitulnik 