"ALWAYS AN ADVENTURE"

I entered MY RECIPE in my first food contest within a social recipe sharing site I am a member of. Please follow link and VOTE for me! Also I entered this in a grilling at home photo contest! http://www.bhg.com/photos/bhg-photo-contests/grilling/ My profile there is Cynthiamargaret. My recipe is: Grilled "Caribbean-Style" Chicken Breast Sandwich. As the chicken cooks, it makes it's own carmalized sauce for a mouth-watering refreshing flavor of the tropics! You can vote once-a-day till Aug. 15th. Thanks for Visiting! Our Family Blog:

One of my favorite things to work with is Meringue and one of the simpliest and decorative topping you can add to your dessert presentation! MERINGUE BASKETS from Sweet Success Cookbook The baskets can be filled with fresh fruit and cream. The meringue can be made into one large basket rather than smaller ones. Preparation and cooking time: 2-3 hours. Ingredients: 4 egg whites 1 cup granulated sugar Line a large cookie sheet with waxed paper and brush lightly with oil. Preheat oven at 200 degrees F. Beat the egg whites until very stiff. Add half the sugar and continue beating until whites hold peaks. Fold in the remaining sugar. Divide one-third of the mixture into 4 to 6 circles on the waxed paper. Pipe the rest of the meringue around the edge of each circle to form the sides of each basket. Bake for 2 - 3 hours until crisp and dry. Meringue baskets can be stored up to one month in airtight containers. Food Notes : 101 Tips Working With Meringue 1. Always use a chilled mixing bowl. 2...

I remember our last camping experience in the desert before the boy's had to enroll in school. We had a chevy stepvan then, with bunkbeds in the back built by my husband. We were invited to visit Arizona by some folks we met at Buckskin Joe, near Canon City, Colorado, during our previous visits to Colorado. We found a dirt road leading into the desert from the highway near Apache Junction, Az. We parked along side a nice dry wash. Did some Gold Prospecting and seached for Arrowheads, Driftwood and such. We came upon a natural spring along the top of the bank of the wash, about five foot up. My husband put holes in a tin coffee can and attached the can to a shrub just under the spring. We now had a shower! Ice cold, but in the heat of the day it was great! We had the neccessary camping equipment to cook, and light our camping area with and a huge ice chest that kept our food cold. Once a week we drove into town to replenish our supplies and do laundry. We met several interesting peo...

TOFFEE APPLE PUDDING from Sweet Success Cookbook . 1 large cooking apple 1/3 cup light corn syrup 3/4 cup margarine 3/4 cup sugar 3 eggs 1 1/2 cups self-rising flour Grease a large mold. Peel, core and slice the apple. Arrange the slices on the bottom of the mold and pour the corn syrup over them. Cream the margarine and sugar until pale-colored and soft. Beat the eggs and add them gradually, mixing well. Fold in the flour. Spread the batter over the apples. Cover the mold with wax paper or foil and wrap in a clean cloth. Place on a trivet in a heavy kettle over boiling water. Cover and steam for two hours, adding water to the kettle if necessary, until sponge mixture is cooked. Turn out onto a warm plate and serve with additional corn syrup or custard sauce. The pudding has a toffee-tasting topping. Preparation and cooking time: 2 1/2 hours Welcome all visitors to check out FOODIE BLOGROLL! I have a free membership and the community there is Great! The contests are Fantastic! Earn wit...

STRAWBERRY SOUFFLE from Sweet Success Cookbook . 2 lbs (2 heaping pints or about 7 cups) strawberries 1 envelope (1 Tbl) unflavored gelatin 4 Tbl water 1 1/4 cups sugar Juice of two lemons, strained 3 egg whites 1 1/4 cups heavy cream Tie a collar of foil or a double layer of waxed paper around a 1-qt souffle dish. Wash and hull berries. Reserve a few berries for decoration and press the others through a sieve or liquify in a blender. Soak the gelatin in the water. Put half of the fruit puree in a pan, add 3/4 cup of the sugar, the gelatin and the lemon juice. Stir gently over low heat until sugar and gelatin dissolve. Remove from heat and add other half of the puree. Let cool. Beat egg whites until stiff, adding remaining sugar. Whip the cream until thick. Fold both egg whites and whipped cream into strawberry mixture and blend well. Pour into prepared souffle dish and refrigerate until firm. Carefully remove collar and decorate before serving. Any soft fruit that is available can ...

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...

TIRAMISU (Italian Coffee Dessert Cake) "EVERDAY CAN BE AN OCCASION FOR SOMETHING SPECIAL." The Beautiful Sunsets here in Arizona, any time of the year, are just something you have to watch and talk about! What better time then to share your favorite Tiramisu! Another recipe from Treats and Sweets that I use time after time. 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-add to the whipped cream 2 oz. confectionary sugar-add to the whipped cream 1/4 cup cocoa powder Line a large breadpan with plastic wrap Layer cookies and cheese filling Dip your cookies two seconds in cooled coffee and kahlua mixture Start your layers-Dipped cookies/Marscarpone cheese mix/sprinkling of cocoa powder and repeat -till all used up. Chill overnight-turn upside down on serving dish-sprinkle more cocoa powder on top-slice and serve with a dap of ...