Well, that title describes what I’ve been doing with my “free” time lately.
I’ve been working on finding a good pound cake recipe since the horrible disaster a few weeks ago. I tried the Pound cake recipe (with fresh blackberries) from the next to latest Martha Stewart Living – it was HORRIBLE! too salty! I should have known adding 1 tablespoon of salt was too much, but I reasoned that it was ‘course’ salt AND it was for 2 loaves…. ICK!
Last night was a better trial – Cream cheese pound cake from Bakerella. I made one blackberry and one chocolate chip. The pans overflowed in the oven badly, but the cake turned out ok. Not the dense pound-like texture, but good cake.
I also tried making Blueberry Boy Bait from Smitten Kitchen except with Ranier cherries. It was ok, but didn’t look like the pictures. I had to use dark brown sugar and I don’t think I beat the sugar and butter long enough.
As for crafting…
I am done with the lace scarf. It needs blocking and pictures. I am working on the Cookie A socks and a ‘vanilla’ 3x2rib sock (both at the gusset increases). There will be pictures next post…. 🙂
The Bug and I helped Uncle G make hamburgers from scratch (grind meat, bake buns, make ketchup, relish, and mustard) as inspired by an article in Gourmet magazine. They were very good, especially those that were more coursely ground.
I’ve also made a few dishcloths…
This last one didn’t handle the ‘up-sizing’ as well as the other blocks.
I’ve also made progress on the lace scarf (a la Meghan–Jasmin‘s Lace Throwdown)…no pix just yet.
The blackberries are going full-ahead, so we also made blackberry crisp using this recipe from Alton Brown. I made a double batch in a 9×13 pan and just used all the ‘crumble’ part. We used gingersnaps for the cookies. It was yummy!
We’ve had a lot of experimenting with recipes going on around here…
I modified a chess bar recipe to use up some bananas and cherries that we had lying around.
The original recipe came from the net: http://www.beaumontinn.com/recipe_chessbar.htm
Beaumont Inn’s Famous Chess Bars – modified
1 Yellow Cake Mix
1 Stick of Butter
1 banana (mashed)
20-30 cherries pitted
8 oz. Cream Cheese
1 pound of confectioner’s sugar (powdered sugar)
Mix egg into cake mix. Melt butter, add to egg mixture. Add mashed banana. Stir until becomes a ball. Pat into greased 12×15 flat pan. Distribute cherries on top of this layer. Put cream cheese in mixer bowl. Beat until smooth. Add 2 eggs and confectioner sugar. Mix until smooth. Pour on top of cherries and cake and bake 30-35 minutes or until light golden brown in color. Bake at 350 degrees.
Cool completely before cutting.
Late on Thursday evening DH arrived… 🙂 to join our group, so Friday took us to the Oconaluftee Indian Village. This is a re-creation village showing native American activities and homes representing different times, back to the 1700s. We saw pottery, weaving, basketmaking, flintknapping (sp?), and traditional dancing. You wouldn’t be able to tell from looking at us, our family has some Cherokee ancestors, so it was both interesting and a little sad to visit.
I wish we had the time (and energy) to visit the museum and Qualla Crafts, but alas there wasn’t enough of either.
There was a time for the little ones to take a crafting class 🙂
On Saturday we headed to rafting (at Raft with Kids) with my sister’s family (little Z and little C included). Little Bug was very scared and wanted to go back, but the guides were so GREAT with her. She eventually calmed down and we all had a great time (sorry no pics – camera isn’t waterproof). A final dinner at Butts on the Creek (good, but a bit expensive) and another round of golf (demanded by little Z) rounded out our vacation…
Final verdict: I am exhausted!!!!