Welcome to the Ya Ya Club Med!!!
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Meriweather
Being a Nana is my superpower
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- Mar 31, 2002
- Messages
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Yes, the orginal recipe has it, but then after that I left it out.
What else do you want??
How about my award winning recipe?
What else do you want??
How about my award winning recipe?
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 387,637
* Exported from MasterCook *
Nancy's Chocolate Whoppers
Recipe By :Nancy VE
Serving Size :
Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup flour
6 ounces semisweet chocolate chips
4 ounces walnuts -- chopped
4 ounces pecans -- coarsely chopped
Oven rack in middle of oven. Preheat oven to 350 degrees. Line cookie sheet with foil.
Microwave both chocolates and butter in a medium bowl on high for 1 minute, then stir. Repeat at 30 seconds intervals until chocolate and butter have melted and mixture is smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth). Let cool slightly.
In another bowl, with mixer on high speed, beat eggs, sugar, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
Drop about 2 tablespoonfuls batter per cookie, spacing about 2" apart (dough is gooey).
Don't flatten tops.
Bake 9-11 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
Description:
"Honorable mention winner in Seattle Times chocolate chip cookie
contest."
NOTES : Adapted from Woman's Day.
Nancy's Chocolate Whoppers
Recipe By :Nancy VE
Serving Size :
Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup flour
6 ounces semisweet chocolate chips
4 ounces walnuts -- chopped
4 ounces pecans -- coarsely chopped
Oven rack in middle of oven. Preheat oven to 350 degrees. Line cookie sheet with foil.
Microwave both chocolates and butter in a medium bowl on high for 1 minute, then stir. Repeat at 30 seconds intervals until chocolate and butter have melted and mixture is smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth). Let cool slightly.
In another bowl, with mixer on high speed, beat eggs, sugar, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
Drop about 2 tablespoonfuls batter per cookie, spacing about 2" apart (dough is gooey).
Don't flatten tops.
Bake 9-11 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
Description:
"Honorable mention winner in Seattle Times chocolate chip cookie
contest."
NOTES : Adapted from Woman's Day.
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 387,637
Christmas does that.....cookie heaven!! 
Okay, I need to get dressed and go grocery shopping....need to set in those baking supplies
And the DIS has shut down on me 3 times, so I think it is telling me to get off
Okay, I need to get dressed and go grocery shopping....need to set in those baking supplies
And the DIS has shut down on me 3 times, so I think it is telling me to get off
alabamaalan
<font color=green>Alan, you can run, but you can't
- Joined
- Feb 19, 2002
- Messages
- 10,912
Hi folks! Now before we get to feeling too bad for Lainey, let me mention that she has called me, not once, but two different days while she was on Splash Mountain to let me know how short the lines were and let me hear the music.
She just casually mentioned the great weather, of course.
Somehow getting "bagged" at 50's Prime Time wasn't mentioned......
It sounds like everyone has been having a great time from what I see.
She just casually mentioned the great weather, of course.
Somehow getting "bagged" at 50's Prime Time wasn't mentioned......
It sounds like everyone has been having a great time from what I see.
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 387,637
Desserts!! (I haven't had breakfast yet 
Going straight to lunch).
Here are some of my favorites
Kimmar, I'll bake....you can eat, BUT you have to come here!!
* Exported from MasterCook *
Carrot 'n Raisin Cheesecake
Recipe By :alt.cooking.chat
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup carrot -- finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar
Combine crumbs, 3 tablespoons sugar and margarine.
Press into bottom of 9" springform pan.
Bake 325 degrees for 10 minutes.
Combine 20 ounces cream cheese, 1/2 cup sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice.
Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, continue baking for 55 minutes more. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
* Exported from MasterCook *
Chocolate Mousse Cake
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 3/4 cups hazelnuts -- coarsely ground
3 tablespoons butter -- melted
Filling
16 ounces semisweet chocolate -- cut up
1 cup whipping cream
6 eggs
1 teaspoon vanilla
1/3 cup flour
1/4 cup sugar
Chocolate Whipped Cream
1/2 cup whipping cream
1/2 ounce semisweet chocolate
Whole hazelnuts -- optional
Butter a 9" springform pan.
In a small bowl stir together ground hazelnuts and melted butter.
Press mixture onto bottom and 1 1/2" up sides of prepared pan.
In medium saucepan combine chocolate and whipping cream. Cook and stir over low heat until chocolate is melted. Remove from heat.
In large mixer bowl beat eggs and vanilla with an electric mixer until well mixed. Add flour and sugar. Beat on high speed for 10 minutes or until slightly thick. Stir about a 1/4 of the egg mixture into the chocolate mixture to lighten. Then fold all the chocolate mixture into remaining egg mixture. Turn all mixture into the nut-lined springform pan.
Bake at 325 degrees for about 40 minutes. Cool on wire rack for 20 minutes. Remove sides of pan. Cool completely, 3-4 hours more.
Before serving--use a decorating bag and star tip to pipe on Chocolate Whipped Cream. Top with remaining whole hazelnuts.
To store, cover and chill. Let stand at room temperature for 30 minutes before serving.
Chocolate Whipped Cream: In a small saucepan combine 1/2 cup whipping cream and 1/2 ounce semisweet chocolate. Stir over low heat until chocolate is melted. Remove from heat and stir until no chocolate specks remain. Pour into a small mixer bowl. Cover and chill completely. Just before serving time, beat cream mixture with electric mixer on low speed until stiff peaks form.
* Exported from MasterCook *
Death By Chocolate
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Brownie
2 ounces unsweetened baking chocolate
1/4 cup butter -- softened
1 cup sugar
2 large eggs -- separated
1/4 cup milk
1 teaspoon vanilla
3/4 cup unsifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup macadamia nuts -- chopped
Truffle Mousse
1/3 cup water
1 envelope unflavored gelatin
1 1/4 cups butter
1 tablespoon instant coffee powder
12 ounces semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
1 package Belgian-style cigarette-shaped cookies
with chocolate
1 cup heavy cream
Oven 350 degrees F. Grease and flour 9 1/2" springform pan.
Make brownie: In top of double boiler, over hot, not boiling water, melt chocolate. Cool.
In large bowl of electric mixer, at medium speed, beat butter with sugar until light and fluffy. Beat in cooled chocolate. Beat in egg yolks, one at a time; until blended. Beat in milk and vanilla.
On sheet of waxed paper, combine flour, baking powder and salt. Stir into chocolate mixture until blended. Set aside.
In small bowl of electric mixer, with clean beaters, at high speed, beat egg whites until soft peaks form when beaters are raised.
With rubber spatula, fold beaten egg whites into chocolate mixture until no white streaks remain. Fold in macadamia nuts.
Pour into prepared pan.
Bake 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack.
Make Truffle Mousse: Place water in heavy 2 quart saucepan; sprinkle with gelatin. Let stand 2 minutes until gelatin is softened. Add butter and coffee powder; heat, stirring, until mixture is boiling, butter melts and gelatin is dissolved.
Meanwhile, in food processor, chop chocolate with sugar. With processor running, pour boiling butter mixture into chocolate mixture. Process until chocolate is melted. Add egg yolks and vanilla to chocolate mixture. Process until smooth. Return mixture to saucepan. Cook, stirring, over med-high heat until mixture thickens. Pour chocolate mixture into large bowl. Place bowl in larger bowl of ice and water to chill, stirring often, until thickened.
Place 1/4 cup chocolate mixture in pastry bag fitted with small plain tip. Refrigerate. Pour half of remaining chilled mixture over cooled brownie in pan.
With sharp knife, cut each cookie crosswise in half. Insert cookies, cut side down, around top edge of mousse in pan.
In small bowl of electric mixer, at high speed, beat heavy cream until stiff peaks form when beaters are raised. With rubber spatula, fold whipped cream into remaining chocolate mixture until no white streaks remain.
Spread cream mixture over chocolate mixture in springform pan.
With chocolate mixture in pastry bag, decorate. Refrigerate 4 hours or until firm.
Nutmeg Pots De Creme
Recipe By :Family Circle
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1/2 cup packed light brown sugar
4 egg yolks
2 teaspoons vanilla
1 teaspoon ground nutmeg
Heat oven to 350 degrees.
Heat cream and sugar in pan just to boiling, stirring to dissolve sugar.
Whisk yolks and vanilla in bowl. Gradually whisk in 1/2 cup hot cream. Gradually whisk in remaining cream, whisking gently to avoid bubbles.
Pour custard through small-mesh strainer into six 4 or 5 ounce custard cups. Sprinkle with nutmeg. Place cups in baking pan. Pour enough water into pan to come halfway up sides of custard cups.
Bake for 30-33 minutes, until centers of custard are set. Remove cups to wire rack to cool 15 minutes. Serve warm and soft. Or refrigerate up to 8 hours.
Going straight to lunch).Here are some of my favorites
Kimmar, I'll bake....you can eat, BUT you have to come here!!
* Exported from MasterCook *
Carrot 'n Raisin Cheesecake
Recipe By :alt.cooking.chat
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup carrot -- finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar
Combine crumbs, 3 tablespoons sugar and margarine.
Press into bottom of 9" springform pan.
Bake 325 degrees for 10 minutes.
Combine 20 ounces cream cheese, 1/2 cup sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice.
Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, continue baking for 55 minutes more. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
* Exported from MasterCook *
Chocolate Mousse Cake
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 3/4 cups hazelnuts -- coarsely ground
3 tablespoons butter -- melted
Filling
16 ounces semisweet chocolate -- cut up
1 cup whipping cream
6 eggs
1 teaspoon vanilla
1/3 cup flour
1/4 cup sugar
Chocolate Whipped Cream
1/2 cup whipping cream
1/2 ounce semisweet chocolate
Whole hazelnuts -- optional
Butter a 9" springform pan.
In a small bowl stir together ground hazelnuts and melted butter.
Press mixture onto bottom and 1 1/2" up sides of prepared pan.
In medium saucepan combine chocolate and whipping cream. Cook and stir over low heat until chocolate is melted. Remove from heat.
In large mixer bowl beat eggs and vanilla with an electric mixer until well mixed. Add flour and sugar. Beat on high speed for 10 minutes or until slightly thick. Stir about a 1/4 of the egg mixture into the chocolate mixture to lighten. Then fold all the chocolate mixture into remaining egg mixture. Turn all mixture into the nut-lined springform pan.
Bake at 325 degrees for about 40 minutes. Cool on wire rack for 20 minutes. Remove sides of pan. Cool completely, 3-4 hours more.
Before serving--use a decorating bag and star tip to pipe on Chocolate Whipped Cream. Top with remaining whole hazelnuts.
To store, cover and chill. Let stand at room temperature for 30 minutes before serving.
Chocolate Whipped Cream: In a small saucepan combine 1/2 cup whipping cream and 1/2 ounce semisweet chocolate. Stir over low heat until chocolate is melted. Remove from heat and stir until no chocolate specks remain. Pour into a small mixer bowl. Cover and chill completely. Just before serving time, beat cream mixture with electric mixer on low speed until stiff peaks form.
* Exported from MasterCook *
Death By Chocolate
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Brownie
2 ounces unsweetened baking chocolate
1/4 cup butter -- softened
1 cup sugar
2 large eggs -- separated
1/4 cup milk
1 teaspoon vanilla
3/4 cup unsifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup macadamia nuts -- chopped
Truffle Mousse
1/3 cup water
1 envelope unflavored gelatin
1 1/4 cups butter
1 tablespoon instant coffee powder
12 ounces semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
1 package Belgian-style cigarette-shaped cookies
with chocolate
1 cup heavy cream
Oven 350 degrees F. Grease and flour 9 1/2" springform pan.
Make brownie: In top of double boiler, over hot, not boiling water, melt chocolate. Cool.
In large bowl of electric mixer, at medium speed, beat butter with sugar until light and fluffy. Beat in cooled chocolate. Beat in egg yolks, one at a time; until blended. Beat in milk and vanilla.
On sheet of waxed paper, combine flour, baking powder and salt. Stir into chocolate mixture until blended. Set aside.
In small bowl of electric mixer, with clean beaters, at high speed, beat egg whites until soft peaks form when beaters are raised.
With rubber spatula, fold beaten egg whites into chocolate mixture until no white streaks remain. Fold in macadamia nuts.
Pour into prepared pan.
Bake 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack.
Make Truffle Mousse: Place water in heavy 2 quart saucepan; sprinkle with gelatin. Let stand 2 minutes until gelatin is softened. Add butter and coffee powder; heat, stirring, until mixture is boiling, butter melts and gelatin is dissolved.
Meanwhile, in food processor, chop chocolate with sugar. With processor running, pour boiling butter mixture into chocolate mixture. Process until chocolate is melted. Add egg yolks and vanilla to chocolate mixture. Process until smooth. Return mixture to saucepan. Cook, stirring, over med-high heat until mixture thickens. Pour chocolate mixture into large bowl. Place bowl in larger bowl of ice and water to chill, stirring often, until thickened.
Place 1/4 cup chocolate mixture in pastry bag fitted with small plain tip. Refrigerate. Pour half of remaining chilled mixture over cooled brownie in pan.
With sharp knife, cut each cookie crosswise in half. Insert cookies, cut side down, around top edge of mousse in pan.
In small bowl of electric mixer, at high speed, beat heavy cream until stiff peaks form when beaters are raised. With rubber spatula, fold whipped cream into remaining chocolate mixture until no white streaks remain.
Spread cream mixture over chocolate mixture in springform pan.
With chocolate mixture in pastry bag, decorate. Refrigerate 4 hours or until firm.
Nutmeg Pots De Creme
Recipe By :Family Circle
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1/2 cup packed light brown sugar
4 egg yolks
2 teaspoons vanilla
1 teaspoon ground nutmeg
Heat oven to 350 degrees.
Heat cream and sugar in pan just to boiling, stirring to dissolve sugar.
Whisk yolks and vanilla in bowl. Gradually whisk in 1/2 cup hot cream. Gradually whisk in remaining cream, whisking gently to avoid bubbles.
Pour custard through small-mesh strainer into six 4 or 5 ounce custard cups. Sprinkle with nutmeg. Place cups in baking pan. Pour enough water into pan to come halfway up sides of custard cups.
Bake for 30-33 minutes, until centers of custard are set. Remove cups to wire rack to cool 15 minutes. Serve warm and soft. Or refrigerate up to 8 hours.
And add lots and lots of barbecue sauce!
Cookies, cookies, cookies! My Mom's the world's greatest cook and baker (she often laments on where she went wrong with me!
I think it's due to the fact that she never allowed me in the kitchen because I am "too messy!) But her lupus has really knocked her down and she can't bake that much any more. 
It's our 22nd Anniversary today (DH and me) and my Mom's birthday. DH and I are going to Pittsburgh tonight for one of the riverboat dinner cruises. Tomorrow night we will have Mom's B-day party.
Have to leave to get my hair done!
Mad love to all!!
lilboo
<font color=red>KISS, KISS!<br><font color=00CCCC>
- Joined
- Jun 4, 2002
- Messages
- 4,973
She's mean!alabamaalan said:Hi folks! Now before we get to feeling too bad for Lainey, let me mention that she has called me, not once, but two different days while she was on Splash Mountain to let me know how short the lines were and let me hear the music.
Guess we'll tie Antonio up again-maybe put some pink bows in his hair... 
HEy some of those recipes look doable.
(I look at the number of ingredients-fewer than 8, that's a possible maybe! If the instructions look long---nuh-uh.
)Happy anniversary Pam! Woohoo-someone going to get a PRIVATE Dance of the Seven Veals, maybe?
22nd Anniversary!! WHy Pammy-you must've been a CHILD BRIDE!Busy here-gaak it's TWO PM!!! Yay! But HOW?
Tatas.
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 387,637
Happy Anniversay, Pam!!
dizneenut
PINK is my signature color
- Joined
- Nov 9, 2000
- Messages
- 22,297
Ran around doing this and that all day and I'm pooped. DH wants to see National Treasure tonight but I don't wanna go tonight.
So, I guess he can take the boys and I'll see it on DVD. All those recipes sound yummy. I am not a very good baker, though.
Happy Anniversary, Pam!!
Sounds like a good piece on 60 Minutes, Kim. Wish I had seen it.
I always thought Evanescence sounded a bit.....Christiany. Is there such a thing? Anyway, you know what I mean. LOL I like Switchfoot alot and also POD. And, of course, Third Day. And I saw Scott Stapp from Creed in a Christian magazine the other day. Love his voice. HAPPY ANNIVERSARY PAM!!!
Nancy I love the cookie recipes. Thank you very much.
Have been shopping all day for Jessica's christmas presents. Now have them all wrapped and underneath the tree. Glad that is out of the way. Now I just need to finish buying for extended family.
Hello to everyone and have a great night
Nancy I love the cookie recipes. Thank you very much.
Have been shopping all day for Jessica's christmas presents. Now have them all wrapped and underneath the tree. Glad that is out of the way. Now I just need to finish buying for extended family.
Hello to everyone and have a great night
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 387,637
Here is one for Jeannie.....and Pam...and Sherry too (might help get rid of sickness ).
Christmas Cake Recipe
---------------------
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka
again. To be sure it is of the highest quality, pour one level cup and
drink. Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy
bowl. Add one teaspoon of sugar. Beat again. At this point it's best to
make sure the vodka is still OK. Try
another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor. Mix on the turner. If the fried druit gets stuck
in the beaterers, pry it loose with a drewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who giveshz a DARN.
Check the vodka.
Now shift the lemon juice and strain your nuts. Add one table. Add a
spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka and kick
the cat.
Fall into bed.
CHERRY MISTMAS!
).Christmas Cake Recipe
---------------------
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka
again. To be sure it is of the highest quality, pour one level cup and
drink. Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy
bowl. Add one teaspoon of sugar. Beat again. At this point it's best to
make sure the vodka is still OK. Try
another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor. Mix on the turner. If the fried druit gets stuck
in the beaterers, pry it loose with a drewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who giveshz a DARN.
Check the vodka.
Now shift the lemon juice and strain your nuts. Add one table. Add a
spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka and kick
the cat.
Fall into bed.
CHERRY MISTMAS!
lvs_eeyore
<font color=deeppink>Has a silly grin & it's Disne
- Joined
- May 6, 2001
- Messages
- 3,623
ROFL Nancy I got that recipe in email the other day. I had my dh rolling at the office when he read it.
HAPPY ANIVERSARY PAMMY!!!! Hope you have an AWESOME night!!!
I had a doo doo day at work today and Im sitting quietly and having a blue hawaiian.
HAPPY ANIVERSARY PAMMY!!!! Hope you have an AWESOME night!!!
I had a doo doo day at work today and Im sitting quietly and having a blue hawaiian.
lilboo
<font color=red>KISS, KISS!<br><font color=00CCCC>
- Joined
- Jun 4, 2002
- Messages
- 4,973
LOLOLOLOLOLOLOL!!!!!!
OK-how gullible am I -I read over the ingredients list and I am EXCITED about a cake that calls for a BOTTLE OF VODKA (I just assumed we were talking about a 750 ml). I thought a whole bottle, hhmmm, that sounds excessive but OKAY!!! Lol! Good thing I read the instructions- ROFL! COme on-some of us are not that swift.
SOrry about your lousy day Karrie but am glad you are finding solace with a Blue Hawaiian. SOunds pretty good.
Have a cozy testosterone-free night Sher (unless there's a Ryan Lavery-athon on the Soap channel!!)
Have a good night all!
OK-how gullible am I -I read over the ingredients list and I am EXCITED about a cake that calls for a BOTTLE OF VODKA (I just assumed we were talking about a 750 ml). I thought a whole bottle, hhmmm, that sounds excessive but OKAY!!! Lol! Good thing I read the instructions- ROFL!
COme on-some of us are not that swift.SOrry about your lousy day Karrie but am glad you are finding solace with a Blue Hawaiian.
SOunds pretty good.Have a cozy testosterone-free night Sher (unless there's a Ryan Lavery-athon on the Soap channel!!)
Have a good night all!
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