Medicinal Tea

So I’ve gotten bit by the wonderful bug that comes every fall, and believe me it has not been a blast. You sit in your room, watch movies, read books, and your fill in junk food that you worked so hard to run off. So on nights such as this, one remedy has taken is place as a soothing antibiotic so to speak. It is wonderful how some brandy, lemon juice, herbal tea and honey can really sooth you down for the night. You may have 1 or 2 cups, ok, make that 5 to get you ready for bed, but all in all, it is a relaxing cup to sit down too and with it, sip the night away!

The Medicinal Cup

About 1/4 of a cup of brandy or whiskey (any brand).

2 tablespoons of Honey.

1 Herbal teabag (Traditional Medicinals Organic Echinacea Plus is my favorite).

1 full wedge of lemon, squeezed.

Mix above ingriedients in boiling Hot water and let sit for 3 minutes, then sip slowly (boiling hot water burns

the tounge) so becareful.

...a dash of thought.
WARNING: The consumption of alcohol may create the illusion that you are tougher, smarter, faster and better looking than most people.

Croquembouche: French Goodness

Found this recipe while going through the October issue of fine Cooking magazine; an elite cooking magazine for those who want to make high quality food. Believe me, for $7.00 and maybe 80 pages is a lot. But the focal point of the magazine was on fine holiday partying, and one of the suggestion was a French delicacy known as Croquembouche. This delightful little pastry is very much the same as a cream puff with a delicious filling made of either cream and caramel or sweet cream and ricotta cheese. Either way the decoration of this fun little dessert is sure to make any one’s Thanksgiving or Christmas party a hit! Recipe’s are from both Martha Stewart and Fine cooking. Enjoy!

Croquembouche

For the pastry cream
1-1/2 cups whole-milk ricotta
3 cups whole milk
3 large eggs
3 large egg yolks
Table salt
1 cup granulated sugar
6 Tbs. cornstarch
1 Tbs. pure vanilla extract
2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces

For the pâte à choux puffs
7-1/2 oz. (15 Tbs.) unsalted butter
2-1/2 Tbs. granulated sugar
Kosher salt
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted
10 large eggs

For assembly
2-1/2 cups granulated sugar
1 Tbs. sea salt
One 4x12-inch (approximately) foam cone, covered in foil (ideally gold)
Toothpicks

---

Make the pastry cream

Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.

Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.

Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.

Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Make and fill the pâte à choux puffs

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.

Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.

Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.

Repeat with the remaining dough on freshly lined baking sheets. (The puffs are best used the same day, but they can be made a day ahead and stored in an airtight container at room temperature.)

Assemble the croquembouche

Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip (Ateco # 802 or #10). Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.Step one: Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff.Step two: Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs.As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.Step three: When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance.

You can assemble the croquembouche up to 2 hours ahead provided it’s not too humid; a moist environment will cause the caramel to soften. Don’t refrigerate the croquembouche. Serve any extra cream puffs on the side.

A croquembouche, may look like an elaborate dessert, but it’s actually not that difficult to assemble once you get the hang of it. Just be cautious as you work with the caramel; it’s extremely hot and burns on contact. Have a small bowl of ice water nearby, and if you get any on your fingers, immediately dip them into the water to stop the burn.

...a dash of thought

"But compared with the task of selecting a piece of French pastry held by an impatient waiter a move in chess is like reaching for a salary check in its demand on the contemplative faculties." - Robert Bentchly

November's Tea: Earl Grey

 

Ah, Yes, those cold November morning when you really want something warm between your hands. If your an early morning person, then start your day off with a hot glass of Earl Grey Tea. Earl Grey is a delicate balance of black tea, and oil, from the rind of bergamont oranges. Named after the second Prime Minister, Charles Grey, this tea developed as a gift from the Chinese, after one of the Mandarine's (yes, that is what they call thier Lord's) son's was rescued from drowning in a well. This tea is often strong, and can be overbearing for some tea consumers, so, a special blend called "Lady Grey" was tinctured to allow the more subtle hints of lemon, bergamont, and Seville oranges to articulate an acute balance of grace and flavor. But if you really want a rise out of your morning, try the delightful latte known as the London Fog. Steamed milk, Earl Grey Tea, and some vanilla syrup, makes this an esquisite latte for even the most refined drinker.

London Fog

Ingridients:

8-oz strong Earl Grey Tea, hot
4-oz milk
3 tbsp vanilla syrup

Pour hot Earl Grey tea into a large mug or other serving glass. Stir in vanilla syrup.
Steam milk, or heat it in the microwave and whisk until very frothy, and pour it into the sweetened tea.
Serve immediately.

a dash of quotes...

"The name 'November' is believed to derive from 'novem' which is the Latin for the number 'nine'.  In the ancient Roman calendar November was the ninth month after March.  As part of the seasonal calendar November is the time of the 'Snow Moon' according to Pagan beliefs and the period described as the 'Moon of the Falling Leaves'".
~ Black Elk

All Saints Day Feast!!

Happy Feast Day to all people of the world today. In the Catholic Church, Nov. 1st is generally celebrated as the feast of all Saints and a it is a day for much celebrating and rejoicing. Saints are those Men and Women who (are just like the rest of us) led ordinary lives with such extra gumption in thier belief for Jesus Christ. So joining with them, we celebrate the world.

"The Feast of All Saints is a holy day of the Church honoring all saints, known and unknown. This is much like the American holidays Veterans Day and Presidents Day, where many people are honored on one day. The saints are not divine, nor omnipresent or omniscient. However, because of our common communion with and through Jesus Christ, our prayers are joined with the heavenly community of Christians. St. Cyril of Jerusalem (AD 350) testifies to this belief: 'We mention those who have fallen asleep: first the patriarchs, prophets, apostles, and martyrs, that through their prayers and supplications God would receive our petition...(Catechetical Lecture 23:9)."

Many individuals plan big parties or host feasts to honor the holy life of a saint, as thier own namesake, or a patron of theirs. It's not worshiping as said above, but a day of rememberance. In Spain, a sweet dessert known as Panellets is made for Nov. 1st and is crowd stopper. So celebrate your saint in style and thank them for showing you, that even the most hardened of sinners, can become great saints!!

Panellets

Ingredients:

• 1 lb. ground almonds
• 2 1/2 cups granulated sugar
• 1/2 -1 cup water
  
• 1 small potato
• gtrated peel of 1 lemon
• 3-4 drops lemon juice
• Toppings:
• pine nuts
• sweetened cocoa powder
• candied fruit
• Flavorings:
• instant coffee powder
• coconut flakes

Preparation:

Makes approximately 32 cookies.

Blanch almonds, then grind in food processor until almonds are a fine dust.
Peel the potato and cut into quarters. Boil potato in a saucepan until cooked. Drain water and mash with a fork.

Place sugar in a medium saucepan. Pour 1/2 cup water into the pan and stir to dissolve sugar. Add more water to completely dissolve sugar if necessary. Place on medium heat on stovetop and bring to a boil, stirring often. Add 3-4 drops of lemon juice. Reduce heat and simmer until mixture is a thick syrup.

Remove saucepan from heat. Using a large wooden spoon, gradually stir in ground almonds, potato and grated lemon peel. Allow to cool to room temperature. Then, refrigerate overnight.

Pre-heat oven to 380F degrees. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in powdered cocoa or pine nuts. If using pine nuts, brush each with a bit of egg white. Place on greased cookie sheet.

If you want to flavor the cookies, separate a portion of the dough and with your hands, work in a bit of instant coffee flakes, candied fruit or cinnamon. Then make individual balls.

Bake cookies just long enough to brown the pine nuts - about 4 minutes. Remove immediately using a spatula before cookies cool.

Dragon's Blood Punch.

 Why not celebrate the feast of halloween with true justice, the taste of Dragon's blood shall fill anyone's cup with danger and delight. Add a touch of dry ice, and it will be as if the dragon itself were still breathing!

  Dragon’s Blood Punch

 Ingridients:

1 750 ml bottle vodka
1/2 cup Orange Liqueur

6 cups (48 ounces) red fruit punch

                                    6 cups apple juice

                                    6 cups cranberry juice

                                    2 liters of ginger ale

Chill all ingredients the day before, just before serving combine everything in a punch bowl. Stir well and ad ice. A large block of ice or dry ice looks better. Then serve and enjoy.

...a dash of thought.
" Fairy Tales are more than true; not becuase they tell us thatdragons exist, but becuase they tell us that dragons can be beaten." - G.K. Chesterton.

Freelance Whales: Broken Horse - Song for October

An incredibly haunting song, but  feels so right for this month of October. As the leaves change and begin to fall, stick something in the oven, get a spot of tea, and refelct on this song. Let its haunting lyrics carry you away.

http://www.youtube.com/watch?v=sZPvp-HRRYQ

Freelance Whales: Artist

Broken Horse: Song

Pecans look out, Caramel just walked in!

A delicious, sweet, yet nutty treat for anyone looking to entertain. A best seller in some resteraunts and sure to be on your table. Treat any guest to this fall wonder, and your sure to have some happy sighs! Vanilla ice cream is always a nice kick with this gloriouse masterpiece. Prepare your house, beucase the scent is sure intoxicate anyone who enters. And just for fun, open the windows and let the neighbors enjoy!

Caramel Pecan Pie

Ingredients

• 1 (9 inch) unbaked pie crust
• 1 1/2 cups of smuckers caramel (or 36 kraft caramels which need melting).
• 1/4 cup butter
• 1/4 cup milk
• 1/2 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecan halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine caramel, butter, milk, sugar, eggs, vanilla and salt.
3. Stir in pecans. Pour filling into unbaked pie crust.
4. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. If you can jiggle it and it moves as one, take it out. Allow to cool until filling is firm.
5. Please enjoy!

...a dash of thought.
"Pixie, kobold, elf, and sprite,
All are on their rounds tonight;
In the wan moon's silver ray,
Thrives their helter-skelter play."
~Joel Benton

Popcorn ready for the Ball.

Who knew that Popcorn had the means to dress up so sweet! This confectuouse get-up is sure to have everyone's jaws moving. Powdered sugar laced with glimmers of marshmallow makes this Kernled lady dressed up for the ball. Perfumed in a simple syrup with stiletto margarine shoes, off to the Halloween ball she goes, till little fingers become covered in her masqueraded glow.

Popcorn Balls

Ingredients

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 5 quarts plain popped popcorn

Directions

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
3. Add 1-2 tsp. of Vanilla for an exotic flavor, or roll them in some peanuts for extra crunch!

...a dash of thought.

"Hearing a nun's confession is like being stoned with Popcorn". ~Fulton Sheen

Eggs n' Toast

Ever wake up on a cold autumn morning, hungry and wanting for something tastily deliciouse? Well This egg in a basket brings a new spin to eggs in toast in the morning. Many variations of this are done, and are called by many names, but whatever you call it, its a tasty treat for either yourself, or a suprise for others, especially children. So gets some bread, a few eggs, lather on the butter and let this new dish be a new breakfast morning favorite.

Eggs in a Basket

Ingredients

• 6 slices bread
• 2 tablespoons butter, softened
• 6 eggs

Directions

1. Preheat a large skillet to a high heat.
2. With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Cook until eggs are cooked to your desired consistency.

Bread in a Bottle.

Baking is an exceptional art that takes great skill and mature talent. Making bread is like creating magic. Taking the softness of flour, pouring the eagerness of beer, and sifting the minor talents of sugar, salt, and baking powder, creates a bog of dough, which is sticky and damp. But then the element of yeast and a touch of wind surround this moist mixture and begins to raise it to life. Within a short amount of time, there arises a beautiful bounty of plump freshness which irrigates the air with yeastly goodness.  Then through another endless torture, the dough is separated and molded into pans and trays to rise once again. Then it’s into the flames of Hades, and with Persephone as its guide, it begins to stand firm and perfume its surroundings with the flavor of heaven. Then out it comes, all nice and done, to cool, and slice, with butter and spice, and set on the table to feast.

Beer Bread

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/3 cup packed brown sugar

1 (12 fluid ounce) can or bottle beer (The Hoppier the better!)

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2.     In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.

3.     Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

...a dash of thought.
"Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king."
Louis Bromfield

Beer of the Month: Wychwood




A light Brew

 I recently came across a chilled bottle of fermented goodness and found that what enticed me the most about it was the name. This boiled bottle of hops was from a brewery known as “Wychwood”. For those of you who don't know, Wychwood is a forest in England, named after "The Royal Forest of Wychwood which was recorded in the Domesday Book in 1086, and covered much of what is now West Oxfordshire" in England. The book of Domesday was created by the King of that time to record all the land in his kingdom. What was then the 'Royal Forest' was known to be a great hunting ground for the king and had the feeling of enchantment, so much so that legends began to form around the creatures that lived there. That is why you will find that most of the Wychwood beers are named after many of these wooded folk and most them you won't find in your pretty fairytale stories.

The Wychwood Brewery is famous for a few of their bubbly cauldron concoctions, the most famous of which is Hobgoblin. Hobgoblin is “traditionally brewed to produce a delightfully well balanced blend of smooth, rich & satisfying flavors from witch crafted chocolate & fairy crystal malts combined with a crisp, refreshing bitterness from Styrian, Goldings and Fuggles hops.” The Hobgoblin or ‘Guardian fairies’ are known for their presence in the woods and warden’s to breweries. In the days of old, Brewers, in honor of their protection, would offer them copious amounts of beer before they began to brew. In exchange the Hobgoblin would ensure that the ale produced had a bouquet and bitterness second to none. Most often these domestic spirits are small, solitary, and shaggy-haired. “By tradition, the best times for seeing Hobgoblins and other fairy creatures and forest dwellers are twilight and midnight when the moon is full, and some of the best days are Halloween (October 31st), May Day (May 1st), Midsummer Day (June 24th), Lady Day (March 25th) and Christmas Day (December 25th).”

What is most appealing about this brewery is the haunting spirit that surrounds it. They have chosen a particularly ancient form of naming their beers, which has given them an air of medieval quality. It is a dark, mysterious perspective which one can only recognized by opening and indulging in one of their elected bottles. The Wychwood Brewery has been very good at dark crafting a brew into the essence of each month, not only making a selected beer for every month, but also, those of seasonal quality on the side. It’s a two for one special, for only the cost of your taste buds. This brewery has taken the pains in its study of the sinister hops and distilled them into the veins of the witches’ cauldron. Beware those Hobgoblins that guard the sacred hallows of these breweries and in their dimly light, create this frothy drink. Now sit back, make a wish, and always keep one eye behind your back, because the familiarity of one of these brews may trouble you for the rest of life!

...a dash of thought.

"Beer is proof that God loves us and wants us to be happy". ~Benjamin Franklin

Essence of Banshee

The Banshee as you know is a mythic creature over the puddle in the land where fairytales are always true. Yes, the great birth place of faires and elves, the mystic land known as Ireland comes out with some pretty great stories as well as fantastic beer (Guiness, Smithwick, and Harp) are just to name a few. The "banshee can appear in a variety of guises. Most often she appears as an ugly, frightening hag, but she can also appear as a stunningly beautiful woman of any age that suits her. In some tales, the figure who first appears to be a "banshee" is later revealed to be the Irish battle goddess, the Morrígan. The hag may also appear as a washer-woman, or bean-nighe (washing woman), and is seen washing the blood stained clothes or armour of those who are about to die. Although not always seen, her mourning call is heard, usually at night when someone is about to die and usually around woods."

Otherwise known as the "Dark and Spooky" this drink is sure to raise some eyebrows! A scream of delight meets your wanting lips as the glow of this puckering beverage suckers to your taste buds. Shake, then scream, add a little gummie friend to this phantom potion, and your guest will surely be in for a fright!

 

Ingredients:

• Black decorating sugar, for the glass
• Juice of 1 lime, plus 1 lime wedge
• 1/4 cup dark rum

• 1/4 cup ginger beer or all-natural ginger ale
• 1 black gummy spider

 

Directions:

Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider. For a more decadent effect, shake it and pour it in a Martini Glass with an edible creature, it will be sure to give someone a scare!

Warning: Be careful with the colored sugar, the dye can do wonders in making the inside of your mouth look like Picasso's Hell.

...a dash of thought.
" When I was growing up in Ireland between the wars, the supernatural was still a force, at least in the countryside. People might no longer really believe in leprechauns or banshees, but they would not have been greatly astonished to encounter them, and they certainly accepted  that there were forces unknown to science, apparently directed by 'powers' capable of benevolent or malevolent actions." ~Brian Inglis

Spooky Candy Collection

In the month of October, you can get away with a little more spook  than most other times of year. Our dear friend, Martha Stewart, presents a way in which you can fill little nooks and crannies of your house with jars of candy, with spooky label's. The focus of this decorating style, is to create not only a scientific world for your kids (or if your just nerdy like that), you get to create a scene of a mad scientist collector who has an incredible sweet tooth. So find that empty ledge, decorate your mantle, even use them as bookends, for these peculiar jars will have any guest of yours wishing they had walked into another house. Happy Collecting!

Spooky Edible Collection

Items:
1. Glass Jars
2. Assortment of Candies
3. Special lables designes by Martha S.

Directions:

The task is to simply take a label, such as "Jelly Fish Skelletons" and wrapp it around the jar. Then fill the jar with White Merengue Candy.



Be creative and have fun!



Suggestions:

- Phantom Coral: Pepperment sticks

- Volcanic Rocks: Dark Rock Candy

- Snakes: Gummy Worms

- Moon Rocks: Clear Hard Candy

- Petrified Insects: Chocolate and carmel turtle's

- Robins eggs: Blue Malt covered Balls.

- Poisoned Mushrooms: Oreo Cookies
- Witch sticks: Long Licorice sticks
- Twisted treats: Black twizzlers.

                                                        



The Pumpkin-Ripper!

Yes little pumpkins all over the world, be prepared to meet your exterminators!! Fall has come to the land of the living, and families everywhere have come to pick your gourded-bloatedness, gutting your innards into pureed sweetness. Now that you are unable to look at a vegan in the light of vegetable killers, the season still surrounds you with the craving of pumpkins and fall leaves. Through your veins run the ache to slide the knife both under and over the rounded head of these plumb, orange, vine-ripened plants and as you cleave off an opening into these Cinderella carriages, you find a forest of veins that streusel themselves around the interior. Dipping your hand into the stringy appendages of this seasonal fruit, you may find your fingers coldly encased with the seeds of life that make up these pleated, orange balls of the patch. Like Garden Witches and Nomadic Gnomes, in search of divination from the entrails of their prey, you gently lay out the gory interior that used to be life beating for this silent squash. But hope remains, for soon you will weave your magic and create a work of art that will come to life at night, lighting the way for unwanted seekers, ever watching, guarding homes like vegetable gargoyles on a Castle wall. Beware these glowing lanterns, for they have been created at a high price, and death does not sit with them well…

Besides the life giving property of their seeds, the internal flesh that clings to the rind of the pumpkin is fantastic for pies and cakes. Rich in vitamins, the pumpkin becomes a harvest of natural goodness, rich in essential properties, such as magnesium, phosphorus, iron, folate, vitamins E and B6, niacin, thiamin and pantothenic acid , low in salt, cholesterol and saturated fat. It is also a rich source of Vitamin A and C as well as antioxidants.   As far cakes are concerned, the nutritional value may be outweighed by the prosperous amounts of fat and sugars in the food pyramid. But, if you need to take your anger out this season on a vegetable, the Pumpkin is your primary component!

Four-Layer Pumpkin Cake

(Thank You Kraft)

What you need:

1. 1 pkg. (2-layer size) yellow cake mix

2. 1 can  (15 oz.) pumpkin, divided

3. 1/2 cup milk

4. 1/3 cup  oil

5. 4 eggs

6. 1-1/2 tsp.  pumpkin pie spice, divided

7. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

8. 1 cup  powdered sugar

9. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed  (or) 2 quarts of whipping cream (whipped).

10. 1/4 cup  caramel ice cream topping

11. 1/4 cup chopped PLANTERS Pecans

Make it:

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Bewitched Tips!

How to Slice and Stack Cake Layers:

Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Substitutions:

Omit caramel sauce. Microwave 10 cubed Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

...a dash of thought.

"Men are like pumpkins. It seems like all hte good ones are either taken or they've had everything scraped out of thier heads with a spoon." ~ Anonymouse.

Sip the stress away...

It’s a Saturday, and you’ve worked hard in the office, or at the Church, and you just want to kick off your shoes and hang out on the porch swing, with a comfy blanket (or a significant other), and a nice warm glass of Vin Chaud.  Vin Chaud is the vibrant decadence of the relaxer known as alcohol in the red wine form, mingled together with various spices of the season. This unique liquid gem is served warm to hot and is best enjoyed on a light, crisp, evening.  The sun is starting to fade, the wind gently blows through your porch and you snuggle deeper into your comfortable surroundings, while indulging in the body warming, liquid flavors of the season. Relax, tuck those legs under, and just enjoy the moment. Sip gently and let you mind wander to things not seen, as the lady of the night gently begins to pin-up her sparkled hairpieces in her midnight hair.

Vin Chaud

 

Stress Reducing Elements:

• 1 bottle red wine
• 4 cinnamon sticks
• 1 5-inch by ½-inch piece of orange zest (white pith removed)
• 4 tablespoons granulated sugar
• 2 cardamon pods
• 5 whole cloves
• 1/3 cup Cognac

Lovingly Prepare:

Mix all the ingredients together in a large saucepan. Bring the mixture to just under a simmer over the lowest heat setting on the stovetop. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved and pulling and lifting a spoon from the wine brings up steam. If desired, strain the spices from the wine by pouring it through a fine-mesh sieve or a cheesecloth-lined collander. Add 1-2 teaspoons of Cognac to a mug and ladle the mulled wine over it.

...a dash of thought.

 "Everyone must take time to sit and watch the leaves turn."  ~Elizabeth Lawrence

Hot, Sticky, Sweetness.

It’s a Dentist dream and a Parent’s nightmare, the emulsion of burnt sugar, the color many people try to get on the beach, a caramel complexion of sorts that submerge an apple to its core. Caramel Apples are one of the many exciting treats that are made in its season. With a variety of different Apple’s to choose from, many wish to choose Granny Smith or Red Delicious because of their thick and crunchable features. Be very careful with this gooey delectability, though scrumptious it may be, it can also be rather messy. Many people get creative with this harvest fruit by rolling its caramel shell in popcorn, sprinkles, coconut, or drizzle it in chocholate. Then their are the simpletons who just cut the apple up and dip it in a dreamy mixture of pure caramel. Delight yourself with this chewy treat, for tis the season as they say, when Autumns charms are at bay!

Caramel Apple's

Scrumptious Ingredients:

1.   6 Apples (Red Delicious or Granny Smiths)

2.   1 (14 ounce) package individually wrapped caramels, unwrapped.

3.   2 Tablespoons of whole milk.

Toil of Troubles:

1.   Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

2.   Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once (or) if you would prefer, melt the caramel in a small double boiler. Allow to cool briefly.

3.   Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

4.   Because of the gooeyness of the caramel coating, if you refrigerate the apples for 15 minutes, the caramel will form a settled shell over the apples, making it easier for them too eat.

... a dash of thought.

"If junk food is the devil, then a sweet orange is as scripture. " ~Terri Guillemets

Tis' the season for Cider and Doughnuts!

As I woke up this morning in Southwest Florida, I ran outside as I usually do to tackle the morning chores.  To my surprise I was enveloped in a cool graceful wind at 65 degrees which means one thing, Lady Autumn has taken her mother’s earthly throne, and has come to decorate the world for her party. Though on the throne for only a short time, the Mistress of fall plans her decorations accordingly for her lively ball at Halloween, sponsored by her charming partner, Samhain.  Though her ribbons of color do not grace the trees of the tropics of the south, the wind of her movement makes a short stay. Breathing in this crisp air around me, I couldn’t help but be reminded of the many people in the Northern regions frantically grabbing their sweaters and scarves as they amble their way down the structured groves of apple orchards and maple trees.

One of my absolute favorite things to do as a child in the north was pick these succulent apples in the northern orchards, taking in their crisp skins and crunching on their tender flesh.  People of all ages could be found in these fruitful woods, laughing and climbing the limbs of those ample trees.  More than likely there was a mill nearby that majored in the art of Cider making and doughnut raising, causing a rippling sensation of joy in small children whose eyes became quite large at the sight of apples crushed into sweet juices and small round bits of dough rolling in the heated oil.

But there is hope for those who live below the frost line, but also for those who dwell in those blessed lands. For you can bring a taste of that orchard into your own home. By opening your house to that cool breeze you can create cauldron of trouble right there on your own stove, as well as the tortured pleasure of frying small rounds of dough into circles of brown delight. 

                                                                              Apple Cider

Bubbling Brew:

• 6 cups apple cider
• 1/4 cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips

How to Stir:

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

... a dash of thought:
"The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many."  ~Oliver Wendell Holmes