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Jul 21 2015

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Recipe: Mom’s Chocolate Chip Icing – The House Plan Shop

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Mom's Chocolate Chip Icing2This was my mom’s “go to” frosting that she used to ice a lot of birthday cakes and cupcakes. She never had trouble finding volunteers to lick both the spoon and pan clean. In fact, sometimes she would make it for us when she didn’t have a cake to ice and we would spread it on graham crackers, vanilla wafers, or even Wonder Bread. Then we would add some broken nuts to what was left and pour it on a buttered dish and refrigerate it. We were pretty proud of our homemade “fudge.”

 

Mom’s Chocolate Chip Icing

1 ¼ cups sugar

½ cup milk

5 tbs butter or margarine

12 oz pkg of semi-sweet chocolate chips

 

In a sauce pan, heat the sugar milk and butter to the boiling point, stirring frequently. Just as it starts to boil remove pan from the heat and add the chocolate chips. Stir like crazy until all of the chips are melted. Let it cool 10-20 minutes before icing your cake. It will thicken as it cools, but if you cool it too long it will tear the cake when you ice it. Be careful if you reheat it as direct heat can burn the chocolate. This is enough icing to easily cover a 9×13 inch cake.

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May 27 2015

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Recipe: Sweet and Not too Sour Pork

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Here’s one of those recipes that was altered from the original because for my family’s tastes, it was just too sour. Of course if your tastes lean in that sour direction increase the amount of vinegar and decrease the sugar. It may have originally had some veggies in it too. That would be the ones that got picked out and left on the plate. It also tastes great with chicken instead of pork.

 

Sweet and Not too Sour Pork

2 tbs cooking oilSweet-and-Sour-Pork

1 lb pork tenderloin cut into 1” cubes

½ cup dark corn syrup

¼ cup vinegar

¼ cup catsup

1 tsp soy sauce

1 tsp Worcestershire sauce

¼ cup brown sugar

15 oz can of pineapple chunks drained

2 tbs cornstarch

2 tbs cold water

 

In a skillet, brown the pork in the oil. Then add the corn syrup, vinegar, catsup, soy sauce, Worcestershire sauce, brown sugar, and pineapple chunks. Bring to a boil and simmer for 10 minutes. Mix the cornstarch with the cold water and add to the pan stirring constantly until mixture thickens about 2 minutes. Serve over prepared rice.

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Apr 01 2015

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Aunt Sissy’s Strawberry Shortcake

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Strawberry ShortcakeHere is a real simple recipe for shortcake that is quick and easy to make. It soaks up the juice from the strawberries in a most delicious way. It’s a tasty cake even if you don’t have any fruit to add to it. Just dust it with a little powdered sugar and eat it plain and simple.

 

Aunt Sissy’s Strawberry Shortcake

 

1 ¼ cup all purpose flour

1/3 cup shortening

¾ cup sugar

½ cup milk

1tsp vanilla

½  tsp baking powder

½ tsp salt

1 egg

 

Sift or stir together all the dry ingredients. Add the rest of the ingredients and blend well. If you are using an electric mixer, beat on medium about 2 minutes. Pour into an 8 inch pan (square or round) that has been greased and floured. Bake at 375 degrees for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool ten minutes on a rack before turning out of the pan.

 

Cut cake into serving sizes and top with fresh strawberries that have been washed, stemmed, sliced and sweetened with a bit of sugar.  A dollop of whipped cream on top seals the deal.

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