Thursday, December 29, 2011

Sad News in the Writing World

A lot of you keep up with my site A Book and A Dish where I post reviews I read for books I read as well as the author's favorite recipes.  Today I received some disturbing news regarding one of the authors I've not only met several times but also done reviews for.  Her name is L. C. Evans.  I've read her books Jobless Recovery, Talented Horsewoman, and We Interrupt This Date.  Her writings have humor, tension, and lots of love.  Today I learned that she has cancer and has already reached the stage of Hospice.  I'm asking that all of you please keep Linda as well as her family in your prayers.  She is a beautiful, sweet lady whose writings will truly be missed.

Wednesday, December 28, 2011

Eggs Are Awesome!

One of my followers sent more egg info that I want to share with you.  The site has some truly interesting facts about eggs and most of them are new to me.  Go to this site and check your egg knowledge.  Eggs Are Awesome!

Thursday, December 15, 2011

Yet Another Review for Stir, Laugh, Repeat!

Banana Pudding!

21 Nov Banana Pudding is the first recipe I got to preview in this great cookbook. I am drooling with the idea of cooking some banana pudding right now. The book is titled “Stir, Laugh, Repeat” by Martha Cheves. What I love about this book is it has clever tips with the recipes on how to do things like peel a ornery egg or using seasoned stuffing mix instead of bread crumbs for meatloaf. As a vegetarian I love to make faux foods like soyloaf, using soyrizo instead of meat. It’s such a clever idea to add seasoned stuffing instead.
Check out Martha’s book here:
It’s the season for cooking, so this would be a great time to buy this book for yourself or a friend.

This review was written by Leah Oviedo on her blog site Impower You

Wednesday, December 14, 2011

Monday, December 12, 2011

Stir, Laugh, Repeat - New Review!!!!!!

5.0 out of 5 stars A delight, December 11, 2011
This review is from: Stir, Laugh, Repeat:  (Kindle Edition)
My wife and I were vacationing in the Hudson Valley recently and stopped at a quintessential northeastern town for lunch. Afterwards we browsed an antique store where we bought a very old and heavy wooden rolling pin. I thought at the time, what fascinating stories and recipes this antique must hold. Now I've some idea. "Stir, Laugh, Repeat" is a cookbook that delivers not only delicious snacks, meals and desserts, but stories behind them--real life events that contribute as much to the experience of preparing the meals as the recipes themselves. Martha Cheves has a refreshing sense of humor, a sweet lady--like having a favorite relative in the kitchen advising you. ("Chuck's Fruit Salad" is a quick fix and a favorite). "Stir, Lauch, Repeat" would make a nice stocking stuffer for anyone you know who'd enjoy a warm and friendly hand in the kitchen.

Sunday, December 11, 2011

Woopie Pies

Until recently I had never heard of a Woopie Pie but now there are recipes popping up all over the place.  Some are made from scratch and some are made with a cake mix.  Well I like to keep it simple so I decided to give them a try using a cake mix.  So here is the recipe I used.

1 cake mix
3 eggs
1/2 cup water
1/2 cup oil

Preheat oven to 400 degrees.  Mix cake mix, eggs, water and oil.  Spoon 1 Tbsp. on a cookie sheet lined with parchment paper or non-stick foil.  Bake about 8 - 10 minutes or until done.  Cool completely on a rack.

Icing -
1 1/2 sticks butter, softened
1 jar (13 oz.) Marshmallow Fluff
3/4 cup powdered sugar
2 oz. cream cheese, softened

On med. speed, mix until combined.  Spread over flat side of one cookie and top with the flat side of another making a sandwich. 

Now comes the fun part.  I always like to Think With My Taste Buds so to keep from having to make several batches I decided to add my flavors to the icing.  After spreading icing on one of my cookies I sprinkled some with coconut, chocolate chips, butterscotch chips, toffee, finely chopped nuts and some with combinations using coconut and chocolate chips, etc.  I also made a few mini cakes by putting about 1 1/2 Tbsp. of the cake mix into muffin tins and baking them for about 8-10 minutes or until done.  These were cooled and iced with my icing and topped with different flavors such as cherries, sprinkles and even a mix of coconut and pecans.  These cookies are perfect to make with the kids.

Wednesday, December 7, 2011

Freezing Eggs

Sent by a friend and thought I would share.

Until a good friend shared this tip with me, I did not know that fresh eggs can be whisked together and frozen for up to six months. I have been doing this for over a year now. I buy large eggs when they are on sale in the 18 pack cartons. I keep out about six for use in the fridge and then whisk together whites and yolks of the remaining 12 eggs until just combined.
I then measure them into my ice ice-cube trays, using 3 Tbsp. of the mixture per segment (3 Tbsp. is equivalent to 1 large egg). Freeze them until solid, then transfer the cubes to a freezer bag for up to 6 months. Don't forget to date the freezer bag. When ready to use take out one or more and thaw in the refrigerator.

Now for more tips from the egg professionals - the Georgia Egg Commission

If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.

WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.

YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).

WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.

HARD-COOKED Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

To use frozen eggs... Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.
Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.
Use thawed frozen eggs only in dishes that are thoroughly cooked.

Sunday, December 4, 2011

Pina Colada Pie

This recipe was given to me by a friend.  Here is the original recipe:

2 medium graham cracker pie crusts
1 container (12 oz.) cool whip
1 can (20 oz.) crushed pineapple
1 can (14 oz.) sweetened condensed milk

Drain the juice from the pineapple.  Combine the cool whip, pineapple and milk.  Stir together well, pour into pie crust.  Refrigerate over night.  Enjoy!

Comments:  I've made a pie similar to this using lemon juice but really like the idea of the pineapple.  I had to make this one but of course I started Thinking With My Taste Buds and made a couple of changes.  I added 1/2 cup of coconut and decided to sprinkle the top with chopped pecans.  I did taste the original recipe before adding the coconut and nuts.  It's simply wonderful!  So make it plain or add a few ingredients to create your own taste.  Just make sure the ingredients you add are dry with no liquid.  This is one dish that extra liquid will keep it from setting up correctly.  You can also dress this up by adding sprinkles.