If you want to win Tim's heart via his stomach, then whip up one of his favorite childhood treats ...
7-UP Cake
1. Cream sugar and butter together and beat until light and fluffy. Add eggs, one at a time, and beat well. Stir in flour. Beat in lemon extract and 7-UP.
2. Pour batter into well greased and floured jumbo fluted mold. Bake at 325° for 1 - 1 ¼ hours.
Source: Mom State
1. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and chop it fine.
2. In a bowl stir together the bacon, the mayonnaise, and the mustard. Spread the bacon mayonnaise on one side of each bread slice, sandwich the tomatoes between the slices, and cut each sandwich into 4 triangles.
Servings: 30
Yield: 60 hors d'oevre sandwiches
Aunt Ann brought this tasty salsa to a BBQ last summer. I whipped it up as a dip for the Morgan Terrace Loftwarmen.
Ann's Avocado Salsa
1. In a large bowl, combine corn, olives, red pepper, and onion.
2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Mix. Pour over corn mixture and toss to coat. Cover and refrigerate over night or 8 hours.
3. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.
Yield: 7 cups
Author: Aunt Ann
We recently moved to a loft in Chicago's West Loop. Our pets, Long John, Buster and Sheleata Kanatuna, hosted a festive Loftwarmen last night. Some 70 guests stopped by to celebrate the new digs and Long John's 10th birthday.
This is one of my favorite treats. I love it for breakfast, dipping in chocolate fondue or covered in fresh fruit and whipped cream.
Pound Cake
1. Have all the ingredients at room temperature. Soften the butter and add the nutmeg and salt. Beat 4 minutes by electric beater or 8 minutes by hand.
2. Gradually blend in the sugar until fluffy, beating 2 minutes by electric beater or 8 minutes by hand.
3. Beat in 4 of the eggs, 1 at a time. Total beating time should be 1 minute by electric beater or 2 minutes by hand.
4. Stir in all the flour at one time and beat 2 minutes by electric beater or 5 minutes by hand.
5. Blend in remaining egg, 15 seconds by electric beater or 33 strokes by hand. Turn the mixture into a well-greased, lightly floured 9 x 3½-inch tube cake pan.
6. Place in a cold oven and set the control to 300°F. If the cake is mixed by electric beater, bake 2 hours; if mixed by hand, bake 1½ hours. (Because the electric beater entraps a little more air into the batter, it produces a cake that is a little thicker and lighter.)
7. Cool the cake in the pan 10 minutes. Turn out on a wire rack to finish cooling.
Source: The New York Times Cookbook
I was in the mood for chili and decided to give the Crock-Pot some action. A couple of friends stopped by while the chili was cooking. They couldn't stop raving at how good it smelled, so I invited them over for an impromptu dinner party.
Wine and beer flew out of the fridge and the five of us finished off the chili.
Bean and Corn Chili
1. In a medium skillet, saute the onions and garlic in the olive oil and red wine.
Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly.
Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
We can thank our friends at CrockPot.com.
We were reminiscing about treats our Grandma's made during a recent dinner party. Buckeyes, a mix of peanut butter, powdered sugar and chocolate, peeked my interest. I will admit a great fondness for most treats that involve a mixture of peanut butter and chocolate.
I must agree, they are tasty. While making a batch last night for Jessica's Super Bowl party, I devoured six.
Buckeyes
1. Blend sugar, peanut butter, butter, salt and vanilla until smooth. Shape into 1 inch balls.
2. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until ¾ covered. Place on waxed paper until set. Cover over hole until smooth.
Yield: 6 dozen
Recipe Source cooks.com
