Saturday, January 9, 2010
Friday, January 8, 2010
Way down there on my side bar?
I decided to read (and Listen) through the Bible this year.
I skipped last year and missed it.
It only takes 12 1/2 to 15 minutes each day.
I am following the Straight Through plan
but other options are
Old and New Testament Parallel
I Click on the Audio Bible link
and open the Bible Passage Look-Up in a new tab
(You might just want to listen)
read along as I listen to Max McLean narrate the days chapters.
It's never too late to join in
You'll be blessed ~ guaranteed!
Thursday, January 7, 2010
I would be thrilled for any advice you talented photographers out there would share with me.
I love using and enjoying my treasures instead of just looking at them in the china cabinet but now I am very reluctant for fear of losing another one.
I have some more pieces I want to photograph then place in black frames and hang in my foyer. Decorative and sentimental!
Wednesday, January 6, 2010
Pretty enough for company. Comforting for anytime.
After combining filling ingredients, spread on lasagna noodle.
Roll up ~ aren't they cute little bundles?
- 10 wide lasagna noodles
- 2 (10 ounce) packages chopped frozen broccoli, thawed and drained (I use 1 pkg. spinach)
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 4 green onions, chopped
- 2 teaspoons dried basil
- 1/4 teaspoon ground nutmeg
- 1 (32 ounce) jar spaghetti sauce (or homemade)
- 1/2 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
- In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
- Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
- Bake in preheated oven for 30 minutes.
Amount Per Serving Calories: 298 | Total Fat: 10.1g | Cholesterol: 29mg
Tuesday, January 5, 2010
In 1959, Bob Scarborough was developing housing on the Barclay Farmstead, and wanted to extend the subdivision street system over the North Fork of Cooper River, a small creek at the site. A lover of the Bucks County Covered Bridges, Scarborough decided to have a covered bridge for the purpose, and commissioned architect Malcolm Wells to design the bridge. It was dedicated on Saturday, February 14th, 1959. The bridge was renovated in 1993 and rededicated on its 34th anniversary.
Here is how the bridge looks in the summer. Source
The Bridge Builder
Will Allen Dromgoole
An old man, going a lone highway,
Came, at the evening, cold and gray,
To a chasm, vast, and deep, and wide,
Through which was flowing a sullen tide.
The old man crossed in the twilight dim;
The sullen stream had no fears for him;
But he turned, when safe on the other side,
And built a bridge to span the tide.
"Old man," said a fellow pilgrim, near,
"You are wasting strength with building here;
Your journey will end with the ending day;
You never again must pass this way;
You have crossed the chasm, deep and wide,
Why build you the bridge at the eventide?"
The builder lifted his old gray head:
"Good friend, in the path I have come," he said,
"There followeth after me today
A youth, whose feet must pass this way."
To that fair-haired youth may a pitfall be.
He, too, must cross in the twilight dim;
Good friend, I am building the bridge for him."
Monday, January 4, 2010
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 4 ounces bittersweet chocolate, melted and cooled (optional)
For the Chocolate-Malt Buttercream
- 6 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup (packed) light brown sugar
- 1/4 cup malted milk powder
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup boiling water
- 2 sticks (8 ounces) unsalted, butter, at room temperature
- Pinch of salt
- 3/4 teaspoon pure vanilla extract
- 2 1/4 cups confectioners' sugar, sifted
Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Make the Buttercream: Melt the chocolate with half the brown sugar in a heatproof bowl set over a saucepan of simmering water. Remove from the heat.
Whisk the malt powder and cocoa together in a small bowl, pour over 3 tablespoons of the boiling water and whisk until smooth. Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend—it should be dark, smooth and glossy; set aside.
Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended. Beat in the salt and vanilla extract, then reduce the mixer speed to low. Scrape in the chocolate mixture and mix until smooth. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes. Lower the speed and add the remaining tablespoon of boiling water, then increase the speed and give the frosting another quick spin. It will be light and should be thick enough to use immediately. If it doesn't hold its shape, beat it just a bit more.
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the buttercream for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.
Coffee Whipped Cream recipe:
1-4 Tbs confectioners' sugar (to taste), sifted
Coffee extract made by dissolving 1-2 Tablespoons instant coffee or espresso powder in an equal amount of boiling water and allowed to cool.
With mixer and the whisk attachment, beat the cream and sugar together. When the cream is almost whipped, beat in some or all of the coffee extract.
Tuesdays with Dorie