FOOD FOR THOUGHT:
Steady fall the drops, glistening against my window pane.
The dropping of Angel tears as they cleanse the air, across the tops of the fresh bloomed flowers.
Steady fall the drops in the early morning rain.
Blossoms seem to smile as the morning begins to fair.
Thankful for the kiss of Angel tears left by morning showers.
RECIPES: Regina McCarthy Furman aka ibu-ubu
This is a very moist bread -- I usually double the recipe and make one tube pan and two loaves, or two tube pans.
GRANDMA COLLINS’ IRISH SODA BREAD
3 CUPS FLOUR
2/3 CUP SUGAR
1 Table. Baking Powder
1 Teas. Soda
1 Teas. Salt
2 Tables. Melted Margarine
2 Cups Buttermilk
1 Cup Raisins
1/2 Cup Currants
Mix everything together with a wooden spoon. Mixture will be a little lumpy. I always double this recipe and make two in tube pans, or four loaf pans. Grease and lightly flour pans. Bake at 350 Degrees for approximately one hour (in loaf pans check after 45 minutes)
Edited to add: If using a dark tube pan, bread will cook up faster and should be checked after 45 minutes.
per ibu-ubu Regina McCarthy Furman
This was my introduction to Whoopie Pies that Ginny O'C (RIP)introduced to me years ago and when I had a family it was a monthly staple on our table at dessert time. It comes from the Boston Globe 1963 version of the Bride's Cookbook. I wrote it exactly as written from the book. *I use canola oil -- don't even know if they still sell Wesson Oil :P.
This is quick and easy to make. Good for snack. We love 'em for picnics.
2 cups unsifted flour
1 teas. soda
1/4 teas. salt
1/3 cup cocoa
1 cup sugar
1/3 cup salad oil (I use Wesson)*
1 teas vanilla
3/4 cup milk
Mix together first five ingredients. Then add remaining ingredients. Beat all together. Drop by tablespoon onto greased cookie sheet. Leave room for spreading. Bake in 350* oven for 12 minutes. Put together with filling.
1 stick margarine
1 cup confectioners' sugar
3 heaping tablespoons marshmallow fluff
1 teas vanilla
Beat together and spread as filling between cookies. From The Beachcomber
Saco Chocolate Chunks used to be sold in our supermarkets but about ten years ago I could not find them anywhere. I send for a case of them to Wisconsin every year because I notice the difference but whatever you use, these cookies disappear very quickly.
SACO ULTIMATE CHOCOLATE CHUNK COOKIES
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 c. (1 stick) butter, softened
1/2 c. shortening (I use Butter Flavored Crisco)
1/2 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
12 oz. Saco real semi-sweet chocolate chunks
1/2 c. chopped nuts (optional)
Preheat oven to 375 degrees. In small bowl combine flour, soda and salt. Set aside. In large bowl combine butter, shortening, sugar, brown sugar and vanilla; beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in Saco real semi-sweet chocolate chunks and nuts with wooden spoon nd mix well. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove to rack and cool completely. Makes approximately 36-48 cookies.
Pasta Fagioli from Boston Globe Jan 21, 2012 at 5:30am
Post by ibi-ubu on Jan 21, 2012 at 5:30am
• One large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bunch swiss chard leaves, chopped
• 1 28 oz can diced tomatoes, with juice
• 1 14 oz can cannelini beans, drained
• 1 14 oz can kidney beans, drained
• 1 1/2 quarts vegetable broth
• 1 tsp red chili flakes
• 10 sprigs thyme leaves
• Parmesan rind if you have one
• 1 1/2 cups of small pasta
• Olive oil
• Salt & pepper
• Grated Parmesan cheese
1- Heat some oil in a large soup pot or dutch oven on medium high heat. When hot, add in the onions celery and carrots. Cook about a few minutes, then add garlic and some salt and pepper. The cook until onions are translucent, maybe another 5-7 minutes.
2- Add tomatoes and beans. Cook for a few minutes, then add the Parmesan rind, chili flakes, thyme and the broth (use your judgement so there's not too much or too little broth in proportion to the veggies -- remember the pasta is going to soak up a lot of broth later on).
3- Bring to a boil, the reduce to a simmer. Cook from 30 minutes, up to 2 hours -- depending on how much time you have. The longer the better, but it will be ready to eat in about 30. Add more chili and salt and pepper to taste.
4- About ten minutes before you are ready to serve, add in the chard (or any other greens you are using). Cook the pasta separately, not in the soup, and then add once it's done.
5- Add some grated Parmesan and serve.
7- Bring leftovers to work.
8- Eat again. And again.
MY NOTES: The rind from the cheese really makes this dish different from other Pasta Fagioli recipes -- adds flavor and lots of it. I used spinach instead of swiss chard; dried thyme instead of fresh; and pretty much followed the recipe as written after that. We all loved it -- very unusual in my family.
Brigham’s Hot Fudge Sauce
1/2 cup butter
5 squares unsweetened baking chocolate (I used semisweet chocolate)
1 pound confectioner’s sugar, sifted
I can evaporated milk tall size
1 1/2 teaspoons vanilla
Melt butter and chocolate in saucepan. Add sugar and evaporated milk.
Cook over low heat for 10 minutes (maybe longer) (more like twenty minutes for me) until thick.
Add vanilla. Serve warm. Reheats well, stirring often in the micro at half power.