Where you are always allowed to play with your food!
1 tablespoon of bacon grease
3 cloves crushed and chopped garlic
1 large container or bunch of fresh spinach (I used a large container of baby spinach)- cook down add salt, pepper, and onion powder
Add a couple of tablespoons of cream cheese, melt down for a minute or 2.
Take off heat and add 1/4 cup heavy cream
I served with our leftover shrimp Alfredo angel hair pasta
https://funfoodiefamily.com/2013/09/02/shrimp-and-broccoli-angel-hair-alfredo/
September is Childhood Cancer Awareness Month.
Please think about donating to CURE. This amazing organization is responsible for more than you know. They have touched the lives of so many GA families, including mine. If you want to make a donation, you can either directly donate online at http://www.curechildhoodcancer.org/how-to-help/donate-now/ or you can give me a check and I will make sure it goes to the right place. Thank you. —Amy
Some difficult facts to read;
In Georgia, more than 430 children will be diagnosed with cancer this year. –
Only 3% of federal funding for cancer research is focused on childhood cancers –
Childhood cancer is not one disease. There are more than 25 different types, each requiring their own research.
A newborn female has a 1-in-333 chance of developing cancer by age 20. –
See more at: http://www.curechildhoodcancer.org/about-cure/childhood-cancer-facts/#sthash.Kxb0O65w.dpuf
E wanted Strawberry Shortcake. It was her job at the store to remind me to get a pound cake or angel food cake from the bakery. She didn’t, but she said that I could just make some. Challenge accepted! Pinterest helped me with this.
Pound Cake:
Ingredients
•4 cups all purpose flour
•3 cups sugar
•1 pound butter (real butter)
•¾ cups milk
•6 eggs
•2 tsp. vanilla
Instructions
1.Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.
I didn’t have a Bundt pan…my neighbor didn’t either, so I borrowed her spring form pan. It turned out pretty good anyways. Clean plates all around! The Bundt would have been a better vessel…guess that means I need to invest in one. =)
Mommy and daughter taste test…
Cut and macerate your strawberries in 3 tablespoons of sugar and a bit of water.
What do you think?
Ok, so I have a confession. I made this last weekend, and it was a total fail. Apparently, this is one of the hardest, most persnickety things to make. Mine did just not set right. It was a runny mess, but it still had the right taste. This time, it just came together. I think the center was a bit warm still and could have used another 30 minutes or so in the fridge, but otherwise, it was perfect. Hint: Use a pouring device, such as a coffee pot to help out.
Crème Brule
Heat oven to 325
Boil 1 quart of crème with 2 teaspoons of vanilla
Take off heat
Beat 1/2 cup of sugar and 6 egg yolks
Add the crème a little bit of a time.
Add to ramekins.
Put ramekins in an oven proof container.
Add a hot water bath about 1/2 up the ramekins. Cook until set, but jiggly in the middle; about 45 min.-1 hour.
Take out of oven; place ramekins in fridge. Directions say for at least 2 hours. I think it should be 3 to be perfectly chilled. I will do that next time. Keep up to 3 days in the fridge.
Right before service. Take out, add sugar to the top, and blow torch the top. ENJOY!!!!!
Fun Foodie Family 