Archives for yum.


  • 1 1/4 cups sugar
  • 1/3 cup lemon Juice
  • grated lemon rind
  • 1/4 tsp lemon extract
  • 2 cups milk


    1. put everything together
    2. put it in the freezer

There are no directions on the scrap of paper mom wrote this on for me. I know when we were little she would freeze this in a metal bread pan and then scrap it with a spoon as it froze, I guess to keep it from freezing solid.

I have also made it with strawberries and peaches with almond extract, and it was great, but don’t tell mom because she said it would only work with lemons.

I made this one up, so the amounts are a little vague.


Fideos (or broken up spaghetti)
Olive Oil and Butter
Parmesan Cheese


1. Heat up some olive oil and butter in a large pan.

2. Add the fideos and cook until brown and crispy.

3. Add the stock a little at a time until the pasta is al dente, then lower the heat and let cook (cook the sprouts while you do this).

4. Chop the garlic and walnuts (which you can toast if you want to).

5. Heat oil in another pan and add the garlic and walnuts.

6. Cut the sprouts in half and add.

7. Cook until bright green and add a little lemon juice.

8. Add the fideos to the sprouts.

9. Salt, pepper and parm.

Damien thinks this would be really good with a white fish too, and I agree.

2 c rolled oats
3/4 c. molasses
1 yeast cake
2 c. scalded milk
1 c. water
2 tsp salt
flour- about 2 quarts or 8 cups
1 Tbsp butter or lard

Scald milk, add yeast, liquid, sugar, and salt. Stir and let stand to dissolve- 5 minutes. Add 1/2 sifted flour, beat until almost smooth and very elastic. Beat in melted and cooled shortening. Add remaining flour- work in as much as possible. Let stand 10 minutes then turn onto floured board and kneed until smooth and elastic. Round up a cover and let stand 2 ours. Punch down dough. Round up, let set til double in size- 3/4 hours. Punch down adn divide for loaves. Set 15 minutes then mold into loaves. Let rise again in pans. Bake at 400 for 10 minute then at 375 for 1 hour. Makes 3 loaves.

This is the cake I made for Angela’s 30th birthday and she quite liked it (I hope). (she loved it. xo Angela) I took it from More from Magnolia; Recipes from the World-famous Bakery and Allysa Torey’s Home Kitchen by Allysa Torey.


  • 1 1/2 cups self-rising flour
  • 1 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

(This icing tastes better if made the day before the cake because the brown sugar gives the icing a slightly grainy texture that improves if allowed to set overnight.)

  • 2 cups (4 sticks) unsalted butter, softened
  • 5 cups sifted confectioners’ sugar
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup milk
  • 2 tablespoons dark corn syrup
  • 2 teaspoons vanilla extract


  • 1 1/2 cups coarsely chopped toasted pecans

Note: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.

  1. Preheat oven to 350 degrees.
  2. Grease and lightly four three 9×2-inch round cake pans, then line the bottoms with waxed paper.
  3. To make the cake: In a small bowl, combine the flours and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each additions. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the bater in the bowl, making sure the ingredients are well blended.
  4. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
  5. When the layers have cooled completely, ice the cake by filling between the layers first with Caramel Frosting and then sprinkling with one-third of the pecans on each layer. Then ice the top and sides, and sprinkle the top with the remaining pecans.


Makes enough for one 3-layer 9-inch cake or 3 dozen cupcakes.