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Posts Tagged ‘lemon cream pie’

Hope you all had a tremendous food fest, that is called Thanksgiving, here in the U.S. 

TV is on and I just HAVE to say this.  Just how sick is Bridalplasty.  The whole idea makes me sick.  What a sad state this country is getting itself in.  Enough digression.

My fond memories of Thanksgiving are from my childhood, when we traveled to my grandmother/aunt’s house and I spent the day being hugged and kissed by comfy aunts and spent time with my sister (she lived with my grandmother). 

My grandmother was a quiet woman.  I really wish I could remember her voice, but I don’t.  I do remember her whispery reading (something my dad did also) and her piano playing.  I also remember that, if she knew you had a favorite dish that was just a bit different from norm, say the lemon filling in lemon cream pie but without crust (Now who in the world would want to do without homemade pie crust?).  I’m just saying, that if that was what you liked, Grandma had it there waiting for you.

Grandma’s house was full of people and conversation and laughter; especially when the ladies went out to do the dishes while the men slept on the couch.  They were mostly laughing about the men, I think, but they were sure having a good time.

Then, came the time when dinner was at mom’s house and I was one of them helping  with cleanup (when mom would allow anyone to help) and laughing.  It was always extra good when unexpected relatives arrived to crowd the table.

This year, Thanksgiving was particularly quiet.  It was just five of us and we catered it from Cracker Barrel.  After two weeks on my Vegan heart diet, I decided to join in and eat just regular food.  The best was the pizza and chips we had for lunch.  But, they weren’t quite as good as I remembered.  Everyone enjoys Cracker Barrel’s cooking, but I was actually wishing I was still eating Vegan.

Surprised me!  Something about this diet makes me feel lighter inside and like all my insides are working properly.  I know that isn’t a very scientific way to put it, but I’m glad to be back on my diet. 

STATS:  By Wednesday (that’s actually a week and a half) I have now lost five pounds.  Thursday’s meal put it to four.  Since I cannot see inside my arteries, I cannot tell you but I imagine little blocks of them floating downstream.    I made a great three bean soup and adjusted the War Cake recipe (follows).  It is one of the most moist cakes you can make.  It is from World War I and has no eggs, milk, nor butter in it.

This recipe is from a Dear Heloise column, when someone asked for the “eggless, milkless, butterless cake her mother made around 1918.  It is dark and heavy but ohhhh so good.

Mix 2 cups brown sugar
2 cups hot water
 and 2 teaspoons shortening (I used 2 teaspoons of apple sauce) in medium saucepan.

Add 1/2 to 3/4 cup raisins (I used chopped up dates). 

Add 1 teaspoon each of salt, cinnamon and cloves.  I RARELY add salt and did not for this cake.

Boil the above for five minutes after it first bubbles.  Remove from the stove and let it cool.  Let it cool completely.

After it is cool, add 3 cups of flour (I used 1 cup whole wheat but was then out of whole wheat so had to use 2 cups of white.  I would normally at least do 50/50 on that but am now going heavier on the whole wheat.

And, add 1 teaspoon of baking soda dissolved in 2 teaspoons of hot water.

Mix well

Pour into greased bundt pan

Bake 1 hour at 350 to 375

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