Finally, its over. The last physical aspects are done. We can move on in our own time and not my body's time. AF arrived in a flurry of inconvenient cramps and is on her way out the door.
I'm returning to life. We are in discussion as to when we can try again. The Dr. prefers after Third cycle. DH is anxious to begin. I'm not sure when I'll be ready but I know its not right now. I want to pay off the medical bills so it can all be truly over and we can begin anew without this baby hanging heavy over our heads AND our hearts.
I'm scared. I don't know if I am strong enough to go through another miscarriage. Physically or mentally. I'm so afraid that that is what it will be. Months of trying again and the same result. I'm afraid I'll break this time and lose all hope.
Tuesday, December 8, 2009
Monday, December 7, 2009
Southern Pound Cake
In my quest to find a good Pound Cake recipe I managed to get one of my Best Friend's Grandmother's recipe (did you follow all that?). Now this MUST be a good recipe as this is B's favorite cake. Having made it, I must admit, it is superb. One of the most moist pound cakes I've had with a flaky crust and light flavor. I did adapt it just a tad because I didn't have Lemon Extract. I think Lemon extract will give it that touch more flavor that I'm looking for. Overall though, this is THE POUND CAKE recipe to work from ya'll! (Make no mistake though, it will definately ADD the pounds to your butt so beware! They don't call this Southern Pound Cake without reason!)
Southern Pound Cake
From Mrs. Shirley Wall (THANK YOU!)
Ingredients:
1/2 pound "country" butter or 2 sticks sweet cream butter
1/2 cup Shortening
3 cups sugar
6 eggs
2 tsp vanilla
1 tsp lemon extract (I used 2 tsp lemon juice)
3 cups SIFTED CAKE flour (do not skip this step)
1 tsp. baking powder
Pinch of salt
1 cup sweet milk (aka one small can of Sweetened Condensed Milk)
Directions:
Preheat oven to 325. Cream butter and crisco until thoroughly mixed. Add sugar and beat until light and fluffy. Add eggs, one at a time, and continue beating after each addition. Sift flour and measure. Add Baking powder and salt and resift twice. Blend in vanilla and lemon extracts. Add flour and milk alternately, beginning and ending with flour. Blend well after each addition.
Pour into a greased and floured Bundt pan. Bake at 325 for 1 hour and 30 minutes or until cake tests done. I used two loaf pans and the cooking time took about the same.
Southern Pound Cake
From Mrs. Shirley Wall (THANK YOU!)
Ingredients:
1/2 pound "country" butter or 2 sticks sweet cream butter
1/2 cup Shortening
3 cups sugar
6 eggs
2 tsp vanilla
1 tsp lemon extract (I used 2 tsp lemon juice)
3 cups SIFTED CAKE flour (do not skip this step)
1 tsp. baking powder
Pinch of salt
1 cup sweet milk (aka one small can of Sweetened Condensed Milk)
Directions:
Preheat oven to 325. Cream butter and crisco until thoroughly mixed. Add sugar and beat until light and fluffy. Add eggs, one at a time, and continue beating after each addition. Sift flour and measure. Add Baking powder and salt and resift twice. Blend in vanilla and lemon extracts. Add flour and milk alternately, beginning and ending with flour. Blend well after each addition.
Pour into a greased and floured Bundt pan. Bake at 325 for 1 hour and 30 minutes or until cake tests done. I used two loaf pans and the cooking time took about the same.
Momma's Chicken and Dumplins
My husband often "complains" when I get in a cooking mood. Believe it or not, the "complaint" is: "When can we have some plain food." Huh?
Bless his heart he puts up with all my trials and tests and rarely requests something. When he DOES request something or really enjoy something I am sure to fill said request or put item on the menu rotation immediately. Feeding people and pleasing them through my food, brings me joy. Plain and simple.
This week he requested Chicken and Dumplins. Well crud. I don't MAKE Chicken and Dumplins because that is ONE of those dishes that is just NOT THE same as when Momma makes it. As darling hubby pointed out though, my momma doesn't live close by anymore. Bless HER heart, she emailed me directions. NOT a recipe mind you, as there are not measurements to it. Ofcourse, being my mother's daughter, I didn't measure anything either! Despite that, I NAILED it. They came out AWESOME!
For YOU, I did try to keep an eye on my dumping and mixing to give you an IDEA of measurements but this post, well this post is going to be more like instructions rather than a recipe. (much like that Turkey post I made. I know, I'm falling down on the job. I promise to measure next time).
Momma's Chicken and Dumplins
Ingredients:
3 large split chicken breasts with SKIN and BONE
Salt
1/3 cup Canola or Vegetable Oil
4+ Cups of Self Rising Flour (though Bisquick would be acceptable)
1/2 Cup Cold Water (estimate)
1 stick non salted butter
Pepper to taste
Directions: Boil chicken in large stock pot making sure water completely covers
chicken breasts and about 1 tsp salt to pot. Cook until done. Remove Chicken breasts but leave stock in pot. When chicken breasts have cooled, remove meat from bone and skin and dice meat into cubes.
Mix oil, flour and water (may have to adjust amounts) until soft ball forms. May be slightly sticky. Roll ball onto floured service and flatten with rolling pin. Cut
dough into strips and then cut cross ways for small dumplings. Bring Stock to rolling boil, and add butter salt and pepper. Drop dumplings into stock and keep stirring with a long handled spoon. Boil on high for 1-2 minutes. Turn down to medium high and continue to cook for another 1-2 minutes until dumplins are done (plump and no longer doughy in the middle). Turn down heat and add the chicken.
Continue to stir on low for another minute or two until everything is heated through and stock is thickened.
Serve warm with a sprinkle of dried parsley. MMMMMMM. Talk about comfort food!
Bless his heart he puts up with all my trials and tests and rarely requests something. When he DOES request something or really enjoy something I am sure to fill said request or put item on the menu rotation immediately. Feeding people and pleasing them through my food, brings me joy. Plain and simple.
This week he requested Chicken and Dumplins. Well crud. I don't MAKE Chicken and Dumplins because that is ONE of those dishes that is just NOT THE same as when Momma makes it. As darling hubby pointed out though, my momma doesn't live close by anymore. Bless HER heart, she emailed me directions. NOT a recipe mind you, as there are not measurements to it. Ofcourse, being my mother's daughter, I didn't measure anything either! Despite that, I NAILED it. They came out AWESOME!
For YOU, I did try to keep an eye on my dumping and mixing to give you an IDEA of measurements but this post, well this post is going to be more like instructions rather than a recipe. (much like that Turkey post I made. I know, I'm falling down on the job. I promise to measure next time).
Momma's Chicken and Dumplins
Ingredients:
3 large split chicken breasts with SKIN and BONE
Salt
1/3 cup Canola or Vegetable Oil
4+ Cups of Self Rising Flour (though Bisquick would be acceptable)
1/2 Cup Cold Water (estimate)
1 stick non salted butter
Pepper to taste
Directions: Boil chicken in large stock pot making sure water completely covers
chicken breasts and about 1 tsp salt to pot. Cook until done. Remove Chicken breasts but leave stock in pot. When chicken breasts have cooled, remove meat from bone and skin and dice meat into cubes. Mix oil, flour and water (may have to adjust amounts) until soft ball forms. May be slightly sticky. Roll ball onto floured service and flatten with rolling pin. Cut
dough into strips and then cut cross ways for small dumplings. Bring Stock to rolling boil, and add butter salt and pepper. Drop dumplings into stock and keep stirring with a long handled spoon. Boil on high for 1-2 minutes. Turn down to medium high and continue to cook for another 1-2 minutes until dumplins are done (plump and no longer doughy in the middle). Turn down heat and add the chicken.
Continue to stir on low for another minute or two until everything is heated through and stock is thickened.
Serve warm with a sprinkle of dried parsley. MMMMMMM. Talk about comfort food!
Menu Monday
This is a cold week for this time of year in North Carolina. So this week I am going to be playing with hearty warm dishes that are good for the soul as well as easy dishes. Throw in some warm baking scents and my house will be toasty, warm and smellin' like the holidays.
Menu:
Momma's Chicken and Dumplins
Cajun Potato Salad (since I never made it last week!)
Easy Vegetable Soup
Mango Glazed Pork Roast with Asparagus
All of these dishes create quite a bit of food, more than the two of us can eat so I am counting on a few nights of leftovers.
Baking:
Either a Maple Walnut Cake or a Buttermilk Cake
Maple Brown Sugar cookies (for a Tacky Sweater and Cookie Exchange Party)
I may even put together some Christmas Gifts this week! Should be a Busy and Fun Week!
Menu:
Momma's Chicken and Dumplins
Cajun Potato Salad (since I never made it last week!)
Easy Vegetable Soup
Mango Glazed Pork Roast with Asparagus
All of these dishes create quite a bit of food, more than the two of us can eat so I am counting on a few nights of leftovers.
Baking:
Either a Maple Walnut Cake or a Buttermilk Cake
Maple Brown Sugar cookies (for a Tacky Sweater and Cookie Exchange Party)
I may even put together some Christmas Gifts this week! Should be a Busy and Fun Week!
Crock Pot Vegetable Stew
Sometimes, you aren't in the mood to cook. Seriously, the best cooks need a day off. Once you start cooking homemade dishes, you can't turn it off. Ordering Pizza or making Hamburger Helper loses appeal. Comfort food becomes home cooked dishes but when you are too tired to cook, those foods aren't so comforting anymore because they are work. I think EVERYONE should have a series of Crock Pot dishes, or premade frozen dishes that can be thrown together/thrown in the oven, with little prep work or concentration. This little gem is a slightly heartier version of a simple Vegetable Soup.
Ingredients:
1 lb Beef stew/ Round steak cubed
1 can diced tomatoes undrained
3 cups water
1 large onion diced
3 celery ribs, sliced/diced
3 beef boullion cubes
2 carrots coined
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 cups frozen mixed vegetables
1 cup frozen limas
Directions:
Combine ingredients except for frozen veggies in a slow cooker. Cover and cook on low for 10 hours on high for 6. Add vegetables, cover and cook on high for another hour and a half or until meat and vegetables are all tender.
Ingredients:
1 lb Beef stew/ Round steak cubed
1 can diced tomatoes undrained
3 cups water
1 large onion diced
3 celery ribs, sliced/diced
3 beef boullion cubes
2 carrots coined
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 cups frozen mixed vegetables
1 cup frozen limas
Directions:
Combine ingredients except for frozen veggies in a slow cooker. Cover and cook on low for 10 hours on high for 6. Add vegetables, cover and cook on high for another hour and a half or until meat and vegetables are all tender.
Gobble Gobble Turkey Tips
I do not have an exact recipe for Turkey. Instead I will tell you HOW I do it, but the exact measurements will depend on your bird and your personal tastes. The HOW is the best way I have found and everyone comments on how tender and juicy my turkey is (even the white breast meat!)
1) BRINE your Turkey. I can't say enough about brining the Turkey. I made a 12lb turkey this year, so I was able to use a new mop bucket which I placed the turkey in, filled with cold water, a cup of salt, a dash of cayenne pepper and some lemon juice (1/3 cup). Placed in the refridgerator overnight.
2) Dry your turkey and make an herb rub. Melt some butter and add whatever herbs you like: salt, pepper, parsley, basil, rosemary etc. and stir into a paste. Take a knife and gently seperate the skin from the turkey. Slide your hand between skin and meat and massage paste into it. Make sure you slit holes in the skin near the base/legs to put some paste in there too. Place two halves of an orange or lemon inside cavity with the rest of the herb paste. Pour 3/4 of a bottle of champage or white wine over/around turkey.
3) Roast ( I prefer a roasting pan versus the oven)at 350 until thermometer reads about 170 degrees basting every 30 minutes. Let Turkey rest for about 30 minutes, it will finish cooking inside as the oven/roater cools. Place over on a dish and let cool for about another 30 minutes before cutting.
1) BRINE your Turkey. I can't say enough about brining the Turkey. I made a 12lb turkey this year, so I was able to use a new mop bucket which I placed the turkey in, filled with cold water, a cup of salt, a dash of cayenne pepper and some lemon juice (1/3 cup). Placed in the refridgerator overnight.
2) Dry your turkey and make an herb rub. Melt some butter and add whatever herbs you like: salt, pepper, parsley, basil, rosemary etc. and stir into a paste. Take a knife and gently seperate the skin from the turkey. Slide your hand between skin and meat and massage paste into it. Make sure you slit holes in the skin near the base/legs to put some paste in there too. Place two halves of an orange or lemon inside cavity with the rest of the herb paste. Pour 3/4 of a bottle of champage or white wine over/around turkey.
3) Roast ( I prefer a roasting pan versus the oven)at 350 until thermometer reads about 170 degrees basting every 30 minutes. Let Turkey rest for about 30 minutes, it will finish cooking inside as the oven/roater cools. Place over on a dish and let cool for about another 30 minutes before cutting.
Sourdough Sausage Stuffing
Hands down, one of the best "dressings" I've ever had. The sourdough bread gave it a rich flavor while the sausage and herbs gave it a kick and bite. This was inspired by a Cooking Light Recipe but I modified it and made it truly southern and full of fat and Thanksgiving. It's a holiday, who needs light?
Ingredients:
1 lb sage sausage
1 medium onion chopped
4 ribs of celery cleaned and chopped
3 tbs dried parsley
2 tsps rubbed sage
1 tsp dried thyme
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp black pepper
1 loaf cubed sourdough bread (little over 1 pound)
1 (16 ounce) can chicken broth
Directions:
Preheat oven to 350 and spray coat 9 x 13 casserole dish. Brown sausage in skillet over medium heat. Remove sausage and in drippings saute onion and celery about 3-4 minutes. Stir in parsley, sage, thyme, salt, marjoram and pepper. Add sausage back in to pan and heat all ingredients. Place cubed bread into casserole dish, add sausage mixture and mix gently. Pour Chicken broth over mixture and toss until coated. Cover and bake for 15 miutes. Uncover and bake an additional 20 minutes or until golden brown.
Ingredients:
1 lb sage sausage
1 medium onion chopped
4 ribs of celery cleaned and chopped
3 tbs dried parsley
2 tsps rubbed sage
1 tsp dried thyme
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp black pepper
1 loaf cubed sourdough bread (little over 1 pound)
1 (16 ounce) can chicken broth
Directions:
Preheat oven to 350 and spray coat 9 x 13 casserole dish. Brown sausage in skillet over medium heat. Remove sausage and in drippings saute onion and celery about 3-4 minutes. Stir in parsley, sage, thyme, salt, marjoram and pepper. Add sausage back in to pan and heat all ingredients. Place cubed bread into casserole dish, add sausage mixture and mix gently. Pour Chicken broth over mixture and toss until coated. Cover and bake for 15 miutes. Uncover and bake an additional 20 minutes or until golden brown.
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