"ALWAYS AN ADVENTURE"

September is my favorite month! Well maybe because it is also my Birthday! LOL I have put together my September Picks from Etsy. Here they are in the Treasury I call, "September Hoots For Gifts". In my profile page: https://www.etsy.com/people/pom2pomfashions https://www.etsy.com/treasury/NTMzOTk0N3wyNzI0MjA5MzIz/september-hoots-for-gifts?ref=pr_treasury My Hand Knotted Owl Plant Holder. His name is "NAPOLEON". I have him for sale in my showcase shop, Miller Valley Indoor Art Market, in Prescott, AZ. This summer we joined a Bowling League in Prescott Valley, Az.  Had lots of exercise! We started out in last place and ended in last place. LOL Our son, James took this picture od Dad. He calls it, "BOWLER ALONE". I added a New Fish to my fish tank I call, "SHIPROCK ISLAND". I have an Albino Oscar named, ANGEL. In the cave is JACK, my Jack Dempsey. My newest is, OLLY, my Tiger Oscar. Oh, can't forget my algae eating fish, JEFF.  My son, Chris,  ...

SUMMER IS HERE! Arizona is getting those three digit Temps! Need to find some shade and two strong tree limbs for my Hammock I finished in Macrame! OOPS! That's not mine! LOL There we go. It is for sale in my Etsy Store ! What a Great Father's Day Gift it would make! Took a trip to Hollywood in LA, Calif. to see our son recieve two awards from the IFS Film Festival ,2014! Written and Directed by James Pomichter, he took the Best Screenplay and the Best Editing! Name of his film is called: LOVE, LUST, & A ROOM KEY. See the Trailer! It is a Drama/Comedy. Proud Parents we are! Read the Excellent Review the Movie got! James is on the right! He is standing with two of the Actors on the Red Carpet! We also got to spend a day with our Grandson, Leyland, at the Prescott Courthouse Park! We all learned how to Hula-Hoop! Way to go Leyland and Mommy(Raelynn)! We got terrific News as well that day from my other daughter, Brandy, that we will be grandparents again sometime in January!...

"YOUR AGE BY CHOCOLATE MATH "  1. First of all, pick the number of times a week that you would like to have chocolate (more than once but less than 10) 2. Multiply this number by 2 (just to be bold)  3. Add 5  4. Multiply it by 50 -- I'll wait while you get the calculator. 5. If you have already had your birthday this year add 1760 .. If you haven't, add 1759. 6.  Now subtract the four digit year that you were born. You should have a three digit number . The first digit of this was your original number (i.e., how many times you want to have chocolate each week). The next two numbers are YOUR AGE! (Oh YES, it is!!!!!) Nothing better than some TIRAMISU with your coffee! Picture from one of my Cook Books. TIRAMISU (Italian Coffee Dessert Cake)  30 Lady Fingers  32 oz. strong black coffee(I use a coconut/hazelnut flavor)  5 fluid oz. of Kahlua-poured into hot coffee  10 oz. whipped heavy cream  16 oz. Mascarpone cheese 1/4 cup cocoa powder 2 oz. ...

                                                   HEARTS & FLOWERS CAKE Various food colors and fillings could be added to both the cake and the butter cream filling. Preparation and cooking time: 1 Hour Cake: 1 Cup Margarine 1 Cup Granulated Sugar 4 Eggs 1 3/4 Cup of Self Rising Flour Cream 1 cup of margarine and the granulated sugar till light and fluffy. Beat in the eggs gradually. Sift the flour and fold in. Divide mixture and transfer to two greased waxed-paper-lined 8 1/2 inch heart-shaped pans. Bake at 350 degrees for 25-35 minutes. Butter Cream Frosting: 1/2 Cup Margarine 2 Cups Confectioners Sugar Cream the 1/2 cup margarine and the confectioners sugar together to make the butter cream, adding a little hot water if necessary. Spread between layers and pipe on top of cake. Decoration: Crystallized Flowers Angelica FOOD NOTES: My experience with B...

STRAWBERRY Shortcake Low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper To deliver flavor, the corporate cook relies on hulking scoops of ice cream, oversize brownies, and floods of molten chocolate. The home cook doesn't need such waist-expanding, palate-blunting effects to make dessert memorable. Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy. Trust us, you'll be hooked. You'll Need: 2 cups sliced strawberries 1/4 cup balsamic vinegar Pinch of freshly cracked black pepper 1 Tbsp butter (optional) 4 wedges angel food cake, each 1" thick Whipped cream How to Make It: *Mix the strawberries, vinegar, and pepper and marinate for 10 to 15 minutes. *Heat a grill, stovetop grill pan, or nonstick saute pan until hot. (If...

PINEAPPLE UPSIDE-DOWN CAKE You can never go wrong with serving your guests a traditional family favorite! A colorful dessert, good either hot or cold. Preparation and cooking time: 1/1/4 hours Topping: 1/3 cup plus 1 tablespoon dark brown sugar. 6 tablespoons of margarine. 1 can sliced pineapple, drained. Maraschino or candied cherries, cut in half. Cake: 1/2 cup margarine 1/2 cup granulated sugar 2 eggs 1 cup self-rising flour For the topping, cream together the brown sugar and margarine and spread all over the base of an 8-inch round cake pan. Arrange the pineapple slices on top and place a half-cherry in the center of each. Prepare the cake batter by creaming together the margarine and the granulated sugar until light and soft. Beat in the eggs. Sift and fold in the flour. Carefully pour over the pineapple and spread evenly. Bake at 350 degrees for 45-50 minutes. Let stand 5 minutes before turning upside down onto serving plate. Food Notes : Have you tried organic dried fruits? I ha...

MINCEMEAT AND APPLE JALOUSIE Jalousie is the name given to the shutters of French houses. The dessert should look rather like these shutters when it is baked! Ingredients: 8 ounces frozen puff pastry dough 3/4 cup mincemeat 1/2 pound (about two apples) cooking apples 1/2 cup dark brown sugar Confectioners' sugar to sprinkle with Roll out the puff pastryto an oblong approximately 12 inches by 10 inches. Cut into two wide strips-one slightly wider than the other. Put the narrower one on a greased cookie sheet and spread with mincemeat, leaving a 1-inch margin at each edge. Peel, core and slice and arrange on top of the mincemeat. Sprinkle brown sugar over the apples. Fold the remaining strip of pastry in half lengthwise and, using kitchen shears, snip along the folded edge at 1/2 inch intervals, cutting to within 1 inch of the outside edge. Unfold and then with cold water, wet all for edges of the pastry on the cookie sheet. Carefully put the cut strip on top and press together edges...

CHEESECAKE The name says it all: a sugary, fat-laden slice of cake made almost entirely of cheese that we just can’t get enough of. Go figure. This version is cut with ricotta for a light, creamy texture, and the warm blueberries lend a delicious dose of brain-boosting anthocyanins. You’ll Need : 8 oz graham crackers 6 Tbsp (3/4 stick) butter, melted 1 container (12 oz) part-skim ricotta, drained 2 packages (8 oz each) light cream cheese, softened 3/4 cup + 2 Tbsp sugar Grated zest and juice of 1 lemon 3 eggs 1 bag (16 oz) frozen blueberries How to Make It: Preheat the oven to 350°F. Cover the outside of a 9″ springform pan with a layer of aluminum foil. Grind the graham crackers in a food processor (or by hand in a plastic bag). Add the melted butter and whiz again for a few seconds. Pour the crumb mixture over the bottom (not the sides) of the pan and use a measuring cup to press them firmly into the pan. Bake for about 15 minutes, until the crust is a deep brown shade. Blend the ri...

SWEET SUCCESS was published in 1978 by Golden Press. My favorite Vintage Cookbook! I will be sharing several recipes from this one. The photos shown are from the book itself; each one a piece of art! A beautiful book devoted totally to sweets! Let your eyes feast on the glorious pictures! BREAD PUDDING 8 slices of texas toast Lay them side by side in a large rectangle pan In a bowl mix: 15 eggs 1/1/2 cups heavy cream 5 cups of half in half milk 1 lb of sugar 3 Tbl vanilla Pour the egg mixture over the bread and let the bread soak up the mixture. Sprinkle the top of soaked bread with raisins and cinnamon sugar. Place pan in another pan with 1/2 inch of water. Wrap the pan with foil over edges of both pans. Bake at 350 degrees for 45 minutes. Toothpick test should come out clean. 8 servings The photo shows a way to slice and stack cooled bread pudding and whipped topping as a tabletop centerpiece! You can also serve with caramel sauce. Cut and serve to your guests right at the table! Tha...

Celebrity dish recipes were provided by TV GUIDE, 2004. My first link in MY COOKBOOK COLLECTION will provide you with the publishing company source for other books like this one. I bought this one in a Safeway Grocery Store. My Favorites from this Cookbook: CAPPUCCINO FLAN (Robin Mattson's) 3/4 cup sugar 4 large eggs 1 (14 oz)can sweetened condensed milk 1 cup regular whole milk 1/4 cup brewed espresso or 2 tbsp instant espresso dissolved in 1/4 cup hot water 3/4 tsp ground cinnamon 1. Preheat oven to 350 degrees. In a medium saucepan, combine sugar with 1/3 cup water. Bring to a boil over medium heat, swirling pan to dissolve sugar before water bubbles. Boil without stirring until syrup turns a rich carmel color, 8-10 minutes. Divide caramel syrup among 6-8 oz ramekins or custard cups. (Work carefully; caramel is scalding hot.) 2. In a medium bowl, beat eggs until well blended. Whisk in condensed milk until evenly combined. Whisk in milk, expresso and cinnamon. Ladle custard into...

Like wine, dessert is meant to be enjoyed in moderation! Broaden your repertoire for dessert making! Bringing the New Homemaker the opportunity to develop a new talent in Homemade Desserts without the boredom of whipping up the family favorite! So I am going to be baking up a storm in my kitchen and hopefully leave you with a lasting impression with a fantastic finale for your home entertaining get-togethers! I will be featuring some of MY RECIPES and from MY COOKBOOK COLLECTION! Thanks for visiting! Cindy Our Family Blog: www.goldbuddysdream.blogspot.com My Personal Website: www.cynthiamargaret.com