I guess the old saying is true, time flies when you are having fun. We had company this weekend. Our nephew, Kyle, came through with some hunting buddies on their way to Wyoming. Almost every year they stop on the way through. We enjoyed talking hunting, jeeps, while playing cards.
There is quite a few of them, so I cleaned house all week. Kelly washed tons of blankets and towels. I got in gear and braided my sweet grass to the house would smell fresh. Due to the wet year I was happy to get seven braids. That is the most I've ever had.I always make a big pan of lasagna and garlic bread for our guests. This year I made Kelly's favorite dessert Pumpkin Chocolate Chip Bunt Cake. My husband found the recipe at http://www.loveandoliveoil.com/
Pumpkin Chocolate Chip Bunt Cake
2 1/2 c. flour In another bowl cream for 2 min:
1 t. baking powder 1 c. sugar
1/2 t. baking soda 3/4 c. unsalted butter at room temp
1/2 t. salt 1 15oz can of pumpkin puree
1 t. cinnamon 2 eggs
1/4 t. nutmeg 1 t. vanilla
1/4 t. cloves 1/2 c. whole milk
sift together cream and then add slowly to dry mix
Coat 1 c. mini chips with 1 T. cocoa powder and fold in. Pour into a bunt pan that has been buttered and dusted with cocoa powder. Bake at 350 degrees for 50 minutes.
6 oz. dark chocolate 1/4 c. whole milk
1/4 c. unsalted butter 2 T. corn syrup
1/4 c. heavy cream
Prepare glaze in a small pan over medium heat, until melted. Coat cooled cake evenly.
2 sticks of unsalted butter room temp.
5 garlic cloves
1/2 c. parmesan cheese grated
2 T. parsley
1 t. salt
1 t. pepper
1/4 t. onion powder
Pulse in the dry ingredients in the food processor then add butter and cheese. This was good on garlic bread, but awesome on grilled cheese sandwiches.
1 c. Crisco
1 c. powdered sugar
1 t. cream of tarter
1/2 t. salt
1 c. butter
1 c. granulated sugar
1 t. vanilla
1 t. almond extract
1 t. baking soda
4 1/2 c. flour
Coat with sugar, flatten, and bake at 325 degrees for 15 minutes. Please notice why I give these to high school and college students. They taste great but a bit unhealthy. This isn't a Pinterest project, just one from a good old fashion cookbook called Sharing Recipes.
2 lbs of tomatoes
4 cloves of garlic
salt & pepper
ground rosemary and parsley
2 c. chicken broth
Slice tomatoes in quarters, drizzle with olive oil, sprinkle with herbs, salt, pepper, onion powder, and toss in garlic cloves. Roast at 400 degrees for 30 min. Until the tomatoes have wrinkled edges. Add chicken broth and simmer. I then strained the soup through a cheese cloth, because I didn't want the seeds in there. Bring back to a simmer for 15 minutes.