Legend of the Hummingbird Cake

A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many.

"Impress your friends with this Hummingbird Cake - a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to "guild the lily.""

There are many versions of this cake.

Hummingbird cake history

Southern Living magazine generally is credited with the first reference to Hummingbird Cake. It published the recipe in its February 1978 issue, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C. But Mrs. Wiggins did not include an explanation of the cake's unusual name, which remains a mystery however folklore has it that the hummingbird is a symbol of sweetness.

The hummingbird is known to drawn to intensely sweet sources, they are able to assess the amount of sugar in the nectar they eat; they reject flower types that produce nectar which is less than 12% sugar and prefer those whose sugar content is around 25%.

the most searched for recipe, the perfect cake to take to gatherings, it's easy, freezes well, serves many. There have been other versions of the recipe since the 1978 version, such as a lighter version, a organic version, but not a low carb version to date that I am aware of. Of course any recipe can substitute some of the ingredients. If you really want to impress your friends and family imagine a Hummingbird cake for your wedding.

It's a southern delight that gives you the essence of the tropics with it's bananas and crushed pineapple. Restaurants from the east coast to the west coast have made this delightful cake for it's southern transplant customers. The cake has won many awards, The Kentucky Derby Cook Book[Kentucky Derby Museum:Louisville KY, 1986] contains a recipe for Hummingbird Cake on p. 204.A note printed in this book states "Hummingbird Cake. Helen Wiser's recipe won Favorite Cake Award in the 1978 Kentucky State Fair."

Cooks in 1978 baked the cake when they had overipened bananasit was the perfect way to use the bananas.The recipe and the cake has many names.Never Ending Cake is the name turned in by Pauline Isley. A Benton respondent supplied Jamaican Cake,a title that might not be far afield considering the ingredients.Ella Sheets knows it as Granney's Best Cake.Nothing Left Cake is the name supplied by Patricia H. Downes of Jacksonville, who, with her 8-and 11-year-old sons, prefers it sans icing.

More than 75 copies of the recipe have been received, most of them identical. The variations _ notably in mixing directions,oil measurement and additional fruits _ are incorporated in the recipe that follows. Cake That Won't Last." ---Arkansas Democrat-Gazette (Little Rock, AR), April 3, 1985

Mrs. Wiggins' recipe [1978]

"Hummingbird cake

3 cups all-pupose flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

1 teaspoon ground cinnamon

3 eggs, beaten

1 1/2 cups salad oil

1 1/2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, undrained

2 cups chopped pecans or walnuts, divided

2 cups chopped bananas

Cream cheese frosting (recipe follows)

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened

1 cup butter or margarine, softened

2 (16 ounce) packages powdered sugar

2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.--Mrs. L.H. Wiggins, Greesnboro, North Carolina"

---"Making the most of bananas," Southern Living, February 1978 (p. 206)

The Kentucky Derby Cook Book [Kentucky Derby Museum:Louisville KY, 1986] contains a recipe for Hummingbird Cake on p. 204. A note printed in this book states "Hummingbird Cake. Helen Wiser's recipe won Favorite Cake Award in the 1978 Kentucky State Fair."

Spaghetti Pie Recipe - Best Spaghetti Pie

Tired of regular spaghetti? Give this great-tasting spaghetti pie recipe a whirl.

1 pound spaghetti

1 pound lean ground beef

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Garlic powder to taste

1/2 cup chopped green bell pepper

1 (26 oz.) jar pasta sauce

3/4 cup sour cream

1/2 cup green onions, chopped

1/2 (8 oz.) package cream cheese

1 1/2 cups cheddar cheese, shredded

Directions

In a large pot of lightly salted boiling water, cook pasta for 8 to 10 minutes; drain.

Preheat oven to 350 degrees.

In a skillet, brown ground beef over medium heat. Drain and crumble. Place crumbled beef back into skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil. Reduce heat and simmer for 20 minutes.

In a small bowl, combine sour cream, green onions and cream cheese; set aside.

Coat a 9x13-inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over spaghetti, add the meat mixture and sprinkle with cheddar cheese.

Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until cheese is bubbly.

=> Spaghetti Pie Recipe: Three Cheese Spaghetti Pie

This spaghetti pie recipe features three delicious cheese flavors: Parmesan, ricotta and mozzarella.

6 ounces cooked and drained spaghetti

1 egg white

1/3 cup grated Parmesan cheese

1/2 pound lean ground beef

1 1/4 cups spaghetti sauce

1 egg yolk

3/4 cup ricotta cheese

1 teaspoon dried parsley

1 cup mozzarella cheese, shredded

1 (9-inch) pie shell

Directions

Preheat oven to 375 degrees.

In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9-inch pie shell.

In a skillet, cook beef over medium heat until brown. Add spaghetti sauce; stirring constantly. Cook for 5 more minutes. Set aside.

In a medium sized bowl, combine egg yolk, ricotta, parsley and 1/2 cup of mozzarella cheese. Spread cheese mixture over spaghetti mixture in the pie shell. Spread the meat sauce over cheese mixture and top with the remaining 1/2 cup of mozzarella.

Cover the pie with foil and bake for 35 minutes. Remove foil and bake another 10 minutes. Let sit a few minutes before serving.

=> Spaghetti Pie Recipe: Turkey Spaghetti Pie

Turkey is a great ground beef alternative, and it's wonderful in this spaghetti pie recipe.

2 ounces uncooked spaghetti, broken in half

1 egg, lightly beaten

2 tablespoons grated Parmesan cheese

3 tablespoons sour cream

1/2 pound ground turkey

1/4 cup green pepper, chopped

2 tablespoons onion, chopped

1 teaspoon butter or margarine

1/3 cup tomato sauce

1/4 teaspoon garlic salt

1/4 teaspoon dried oregano

Salt and pepper to taste

1/3 cup mozzarella cheese, shredded

Directions

Cook spaghetti according to package directions; drain.

In a bowl, combine the egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the bottom and up sides of greased shallow 2-cup baking dish or 7-inch pie plate. Spread sour cream on top of spaghetti.

Crumble turkey into a large skillet. Add pepper, onion and butter. Cook over medium heat until meat is brown; drain. Stir in the tomato sauce, garlic salt, oregano, salt and pepper.

Spoon turkey mixture into spaghetti crust. Sprinkle mozzarella cheese on top. Cover edges loosely with foil. Bake for 15 to 20 minutes, or until cheese is melted. Serve immediately.

Cooking With Kids - Easy Cupcake Recipes For Kids

Both of my girls have been helping in the kitchen since they were quite young. I believe by making kid friendly recipes, your kids really do get to see that cooking can be both fun but also delicious.

Most kids I know love cupcakes. We have always used normal sized cupcake tins when the kids are helping. The small muffin tins make cupcakes that are just too small for young hands to handle.

The easiest way to make cupcakes for younger kids is to start with a boxed cake mix. This first recipe starts with one box of Devil's Food Cake mix. Make the batter according to the box directions. This recipe has a yummy filling and is easy for kids to make:

Combine eight ounces of softened cream cheese, one-third cup of sugar and one egg. Mix until blended. Then mix in six ounces of chocolate chips.

Line your muffin tin with papers and fill each one about one third full. Now put one heaping spoonful of the cream cheese mixture on top of the batter. Then fill up the muffin the rest of the way, allowing some room for rising. Bake at 350 degrees for about twenty-five minutes. If you want to add frosting, I always bought the already mixed frosting that the kids could just spread on.

Another really fun cupcake idea for kids is to use ice cream cones. Buy the ice cream cones that are flat on the bottom.

Use a cake mix and prepare the cupcakes according to package directions. Place paper liners in muffin tin. Fill each muffin tin about two-thirds full and then turn the cone upside down and place on top of the batter. Bake 18-20 minutes at 350 degrees. Test with a toothpick to make sure the cupcakes are done. After the cupcakes are cooled, remove the paper lining and frost. Add decorations to the frosting such as M&M's, Skittles and either rainbow sprinkles or chocolate sprinkles.

I've also seen recipes that reverse this a bit. These recipes say to fill an ice cream cone about 2/3 of the way with batter, stand upright on a baking sheet and bake. I've never done it this way, but I see it on many websites and blogs.

If you buy white frosting, you can mix a few drops of food coloring into the frosting so that kids can have almost any color frosting they'd like. You can add almost anything on top of the frosting. My kids have always liked gummy worms. Add a few of those to a green frosting and the kids just love it. You can also add jellied candies on top.

We once had a birthday party where I put tons of decorations in various bowls and let the kids come up with their own combinations of colored frostings and decorations. Some kids are so creative with their designs. You can cut licorice strips into smaller pieces so kids can create bugs and butterflies. Truly, the possibilities are endless on how to use other candies to decorate cupcakes.

Try making cupcakes with your kids. It's a great way to get them into the kitchen and cooking.

Easy Rice Recipe - Cuban Black Beans and Brown Rice

Cuba is the largest island in the Caribbean but it has been isolated by its neighbour to the North due to its political ideology. Cuban cuisine is a mixture of Spanish and African cultures. There are dishes such as Moros y Cristianos (Moors and Christians; black beans and rice), arroz con pollo (chicken and rice) and picadillo (minced beef and rice) are common. There are also soups made with plantains, chick peas or beans. Cuba also produces a beer (Cerveza), which is an excellent drink.

Cuban cuisine likes to use more citrus flavors and marinades. Many traditional Cuban recipes use a tomato sauce base with oregano and cumin. Many limes are used for extra flavoring. This easy rice recipe will go a long way in explaining the Cuban culture. The black beans are wonderfully healthy and the blending of onions, garlic, green peppers and the chile will make an explosive mix. It is easy to make. This rice recipe should take no longer than 15 to 30 minutes to make. Simple. Easy. Packed with healthy ingredients. LIght on the wallet. A great combination!

Cuban Black Beans and Brown Rice

Makes 4 Servings

1 cup brown rice

3 cups low-sodium chicken broth, divided

1 tbsp. olive oil

2 bay leaves, divided

1 can (19 oz.) low-sodium black beans, drained

2 garlic cloves, minced

1/2 cup diced Spanish onion

1/4 cup finely chopped green bell pepper

1 serrano chile, stemmed, seeded and finely chopped

Kosher salt and freshly ground black pepper

1. Place rice in heavy, medium-size saucepan with tight-fitting lid. Add 2 cups broth (or substitute with water), olive oil and 1 bay leaf, place over high heat and bring to boil.

2. Stir once and cover, then reduce heat to low and simmer for 45 minutes. While rice is cooking, drain beans and set aside. Spray medium saucepan with nonstick cooking spray and place over medium heat.

3. Add garlic and onion and sauté until onion begins to soften. Add bell pepper, remaining bay leaf and 1 cup broth. Simmer about 5 minutes, until vegetables are tender.

4. Add drained beans and chile and continue cooking about 10 minutes, until broth reduces and beans are heated through. Season with kosher salt and freshly ground black pepper to taste.

5. Remove from heat and cover to keep warm until brown rice finishes cooking. Remove rice from heat and let stand for 10 minutes. Spoon beans over rice and serve immediately.

I hope you will enjoy this easy rice recipe. Be sure to visit our web site for more easy rice recipes and other wonderful food creation ideas and practical meal preparation tips. 

The Top Three Recipes Every Halloween Party Must Have - Revised!

Is your house the typical spot for a Halloween party every year to loads of guests? Then the Halloween recipes you make are probably the same year after year. While there are many favorites that cannot be overlooked for a traditional Halloween party, it is a good idea to explore the ways in which the same old can be made into brand new Halloween recipes while keeping the terrifying tastes.

1. Eyeballs and Fingers. Having a bowl of peeled grapes as eyeballs and raw hotdogs as fingers is a staple addition to creep out your guests. However, how many people actually eat them? Probably not very many and you are left with inedible leftovers. Try coming up with new body-part snacks that are actually edible. Making any dish and calling it something eerily disgusting can have the same effect. Such as "intestine stew" with curly cue noodles in it or "brain mush dip" of guacamole or chip dip. It is easy to gross out your guests with really delicious food.

2. Dirt Dessert. Vanilla pudding, crushed Oreos, and gummy worms combined have definitely been the winning dessert of Halloween recipes. To remake such a yummy classic can be difficult, but also fun. Instead of making dirt pudding, try interpreting it into other forms. A dirt pie with an Oreo cookie crust and cheesecake filling or a dirt cake with vanilla batter and chocolate frosting are both big hits. Gummy worms can be added to any variation. Also, think about how you serve a dessert like dirt. Get little buckets for individual dishes or put a shovel in the bowl for serving.

3. Apples and Pumpkin. Basically making anything out of apples and pumpkins in late October is a treat of the autumn season. Spicing these fruit up to something spooky and smoking is not as hard as you think. Steer away from pies and explore some more rustic varieties. Bake apples whole for side dishes and toast pumpkin seeds for appetizers. Having rich fruit as a part of Halloween recipes can be filling and sweet. For children parties do not forget activities around food like bobbing for apples and pumpkin picking. Dipping apples in caramel may be typical, but why not try other dips and set up a buffet of candied apples. As for those who do not like the taste of pumpkin, hollow one out and use it as a serving bowl.

The best Halloween recipes are those that are both good to eat, nice to look at, and fun to make. Take these things into consideration when brainstorming your same old Halloween recipes. Also, do not forget to ask guests for suggestions or create a potluck type list of what dishes your visitors would like to bring to share. Great for adults or children, there are some treats that are best served in the dark, spooky time of Halloween. By keeping your Halloween recipes hip and updated, you will be guaranteed to throw the best part of the whole year!

Easy Entertaining - My First Thanksgiving

Thanksgiving is the meal hosts can feel the most pressure about preparing. The entire celebration is set around the meal, the Thanksgiving feast! Messing it up could make for a household full of unhappy guests. Gulp! For a beginner who is feeding a crowd, the pressure could be off the charts!

Let me start by saying what most cooking classes and books don't tell you. Of all the meals you typically prepare in a year, this one can be the most labor-intensive. Preparing a Thanksgiving meal can be a lot of work. Every year, fantastic cooks and chefs are challenged to come with a new take on what is a very traditional meal. They offer all types of variations and new recipes. However, since most people eat a Thanksgiving meal only once a year, they like the basics: turkey, stuffing, gravy, mashed potatoes/sweet potatoes, vegetables, rolls and pumpkin pie for dessert. So to keep it as simple as possible, stick with the basics. The reason I tell you this is not to discourage you, but rather to prepare you. I like to know what I'm getting into ahead of time, so I can gird my loins for the battle!

Having said that, if you are organized (make a shopping list, familiarize yourself with the recipes) and pace yourself (don't try to do all the prep on Thanksgiving day), you can prepare the meal with confidence. It will be delicious, and you will have much less stress because you will have paced yourself. An you will have joined the millions of home cooks nationwide who stare in disbelief when a Thanksgiving meal that has taken 2-3 days to prepare has been consumed in 15 minutes flat! Take it as a compliment! Your family will enjoy your meal. The little ones you have invited will have such great memories of family connection and your guests will have one more thing to be thankful for...you!

If you have someone available to help you prepare this meal, enlist their services. They can chop ingredients for recipes and keep the dishes clean so the kitchen stays organized while you are cooking. Most guests will ask if you would like them to bring something to the meal. It is perfectly acceptable to allow your guests to bring a favorite dish, appetizer, drinks or dessert. This can take some of the pressure off so you can concentrate on the main meal items. If they offer to help clean up after the feast, graciously accept!

You can serve the Thanksgiving meal "family-style" which means all the food goes on platters and in serving dishes to be passed at the table. Or you can set up the meal "buffet-style," which means you arrange all the food on the platters and serving dishes and set up an area in your kitchen or your dining room where guests take their plates and fill them at the buffet table and then return to the dinner table to eat. Buffet-style serving is a little less complicated, because your are not constantly passing dishes to others who want seconds and you don't have to reach over other people for more rolls. It is a personal preference, however.

Do have an attractive low centerpiece at the dinner and buffet table. After all, Thanksgiving is a feast. Even grocery stores have pretty arrangements in vases or cornucopias (flowers, vegetables and fruit), which are always so festive. Or use a clear glass footed bowl, such as a trifle bowl, and fill it with fruit and nuts for a simple and elegant centerpiece. If you are having a fairly large gathering, put salt and pepper, gravy, and butter at both ends of the dinner table, even if you are serving buffet style. Use a tablecloth or placemats in fall colors. If you have children attending, you could set up a card table where they can make their own placemats out of construction paper, with leaf or turkey cutouts. Coloring and sticker books are always popular. This also gives them an activity before the meal starts.

If you have a special family tradition or would like to start one, this is the perfect time. Saying grace before the meal and setting aside a time during the day when all family members in attendance can share something they are thankful for really puts the focus on the "Thanksgiving" part of the day.

Crab Cake Recipes - The Perfect Crab Cake

Crab cakes are a classic dish served for brunch, lunch, or dinner. To some they are a comfort food ordered at fine restaurants, while others experiment at home in their kitchens to find the perfect recipe. This culinary delight is enjoyed around the world, with delicious variations at every location, or with every chef or home cook.

You should start with the finest crabmeat you can acquire. Whether its fresh or frozen, local or seasonal, king, dungeness or Maryland blue, the better the crabmeat, the better the final result. Jumbo lump or backfin are great choices. Folded in gently to the crab cake mixture, these two types of crabmeat will retain shape and texture and deliver a delicious and beautiful crab cake.

Fresh ingredients are another key to preparing incredible crab cakes. For example using fresh eggs, fresh herbs instead of dried, fresh lemon or lime juice instead of bottled will all lead to a producing a superior result. Fresh ingredients will lead to fewer inconsistencies each time you prepare them. If you are using breadcrumbs as a binder, fresh homemade, or fresh store bought will always produce the best results.

The crabmeat is generally folded into the mixture last, so the crabmeat stays in large lumps and flakes. The mixture is delicately shaped into patties to retain textures, and the individual patties are covered and refrigerated for at least an hour so flavors can combine and the patties set up. Chilling the patties lessens the chance of the crab cakes falling apart when cooked. The patties can be sauteed, broiled, baked, and deep fried, or grilled. Every method delivers distinct flavors and textures and can enhance the overall taste and presentation. No one method is preferred, although some would argue that crab cakes should only be prepared in a certain way.

Crab cakes can be prepared with very few ingredients allowing the flavor and texture of the crabmeat to take center stage. Some recipes build off this classic recipe by adding a touch of hot, sweet or spice to the cakes. Seafood seasonings are often added to crab cakes to add a distinct seafood flavor. Crab cake sauces are often served on the side, and there are as many recipes for sauces as there are for the cakes themselves.

Crab cakes can be enjoyed year round in the comfort of your own home. When armed with the best recipes, prepared with care and fine ingredients, you can present a perfect appetizer or main dish and truly wow your dining audience.

Creating Rituals For Your Perfect Wedding - A Cornucopia Can Transform a Wedding and a Marriage

A wedding ceremony is really a harvesting of the many joys of your relationship. That makes fall weddings perfect! So many wedding ceremonies seem to talk about weddings as the new beginnings of a relationship, but in fact they are the joyous end of a cycle that will begin anew with the exchange of wedding vows. Speak in your wedding ceremony (during the Statement of Intent) about the different things you've already harvested from this relationship, the things that will sustain your relationship.

So why not use that perennial favorite harvest metaphor, the cornucopia? The horn of plenty has graced many a harvest table, why not your altar table? Let the wild variety of this harvest vegetables and fruits spill out of it?

Or you could assign a meaning of characteristics you will need in your marriage and ask people or couples to bring them forward to fill your cornucopia. Honor those foods by putting them on your altar as friends bring them forward. As you make your wedding vows to one another, include those characteristics in the things you promise one another.

Then, here's where the wedding can get fun. Serve a pumpkin or squash soup and a cucumber salad. Fill a ripe red tomato with chicken or tuna salad (or couscous or orzo salad!) Print a menu for the meal that includes the meaning assigned to each of the fruits and vegetables. You may, if you wish (and may would be delighted) include a favorite recipe for each of the vegetables and fruits represented.

Finish off the meal with an apple, pear or a pumpkin pie instead of a traditional wedding cake.

Arrange for the left-overs from your wedding to be taken to a homeless shelter so that others can participate in the bounty of your love. Let people know that that's what you do with bounty: share it!

Over the years as you see these foods or taste them, you will be transported back to your wedding day. Any thing that reminds you of the promises you made to one another and the friends in front of whom you made them is a wonderful way to keep reinforcing the beauty of this incredible relationship.

Bush's No Chip Left Behind

Bush's No Chip Left Behind
Chocolate Chip Cookies

By: Cristie Will

2 cups Butter,

2 teaspoons Soda,

5 cups Oatmeal, blended,

2 cups Brown sugar,

8 ounces Semi-sweet chocolate chips, crushed or chopped,

2 teaspoons Baking powder,

2 teaspoons Vanilla,

4 cups Flour,

2 cups Sugar,

1 teaspoon Salt,

4 large Eggs,

6 ounces White chocolate chips,

6 ounces Peanut butter chips,

6 ounces Milk chocolate chips,

6 ounces Butterscotch chips,

1 cup Walnuts, chopped,

1 cup Pecans, chopped,

1 cup Peanuts, chopped,

Instructions:

Blend oatmeal to a fine powder in a blender. Cream the butter and both sugars; add eggs and vanilla; mix together with flour, oatmeal powder, salt, baking powder, and soda. Add crushed chips, other chips, and nuts; mix well. Take a teaspoonful and place about two inches apart on a cookie sheet. Bake for 10 to 11 minutes at 375°.

Note: This recipe can be changed by using 3 cups of the same nut or 3 cups of mixed nuts of your choice. You can also change up the chocolate chips in this recipe by using all of the same chip or just mixing up 24 ounces of every kind and by doing this you can make it your own. Most of all have fun and enjoy. Everyone loves the humorous recipe title. You will be the hit at the party!

Makes 112 cookies

This recipe is in Crisite's "Democrat Cookbook" at http://www.cristiescookin.com.

Mom's Classic Pie Crust

Some of my best memories of family is when we sit and eat together... I love eating dessert with loved ones. Everyone's satisfied from dinner and just enjoying the moment and each other. Even if it's a pie we made for an afternoon tea with my aunts, it is always special to me! Tried and true, mom's pie crust is strong enough for any filling, yet light, flaky and delicious. Perfect for Thanksgiving Pumpkin Pie, Christmas Lemon Meringue, your favorite quiche and everything in between!

You can use this dough for making strudel or even top your pie with a crust or lattice...This is the perfect recipe for anything like that!

Type: Dessert

Serve With: Any pie filling

Yield: 3 large pie shells

Ingredients:

2 cups Flour

1 1/2 cups Shortening

4 tbsp Water - Cold!

1 tbsp Brown Sugar - Packed - If you are making a pie crust that is for something sweet

1/2 tbsp White Vinegar

1/2 tsp Salt

1 Egg

Instructions:

1. Put flour, shortening, salt and sugar into a mixing bowl.

2. Using a pastry cutter, cut the shortening into the flour into pea sized pieces.

3. Beat egg in a small bowl.

4. Add liquids and egg to flour mixture and mix thoroughly with a fork.

5. Half the dough, make discs and wrap in plastic wrap to cool for at least 1 hr.

6. After about 1 hr, roll out dough and line pie plate.

7. Follow recipe for your particular pie to see if you should par-bake crust or not.

8. Enjoy!

I truly hope you enjoy this recipe...

Eat Deliciously!

Delectable and Mouth Watering Maple Fudge Recipes

Maple fudge is easy to make. You can use your favorite flavors. It is a delicious dessert to offer when friends are visiting.

There are also a lot of maple fudge recipes you can make such as the following:
o Maple walnut fudge
o Maple pecan fudge
o Maple cream fudge
o Maple divinity fudge
o And many more.

Maple Fudge Recipes:
Maple Fudge
Ingredients:
o 1 cup brown sugar
o 1 1/3 cups eagle brand sweetened condensed milk
o 1 tablespoon butter
o ½ cup chopped nuts
o ¼ teaspoon salt

Directions:
o Combine all the ingredients in a medium pot or pan, except for the nuts. Boil or simmer the sugar slowly.
o Stir until it dissolves with the sugar.
o Continue cooking until it reaches the soft ball stage or a temperature of about 236o F.
o Allow to cool without mixing in 110o F.
o Beat until it becomes thick.
o Add the nuts and pour onto a buttered pie pan.
o Serve to visitors.

Maple Walnut Fudge
Ingredients:
o 6 cups sugar
o 2 cups evaporated milk
o 6 tablespoons butter or margarine
o 1 table salt
o 1 cup marshmallow
o 1 ½ teaspoons maple flavoring
o 1 ½ cups chopped walnuts

Directions:
o Put some salt, butter, sugar and milk onto a large pot or pan. Mix the ingredients and then turn on the stove in medium high heat until the mixture comes to a boil.
o Mix or stir constantly.
o Cook until the mixture reaches the soft ball stage. This usually takes about five minutes.
o Remove from the stove and allow to cool for more than five minutes.
o Stir in maple and mix well.
o Add the marshmallow cream and nuts. Mix it well until the original gloss disappears.
o Lightly coat pans (12 x 7.5 or 12 x 9)with Pam spray and spread the mixture here.
o Wait until the maple walnut fudge is set, then cut and serve to your family or visitor as dessert.

Maple Cream Fudge
Ingredients:
o 2 cups white sugar
o 1 cup maple syrup
o ½ cup cream
o 1 tablespoon butter
o ¼ teaspoon salt
o ½ teaspoon vanilla
o 1 cup nut meats

Directions:
o Put the maple syrup, cream and white sugar in a sauce pan or any type of pan.
o Boil it onto 2380 F, stirring occasionally to prevent scorching.
o Remove it from the heat and cool for about five minutes.
o Add the salt, vanilla and butter, and then beat it until it becomes creamy.
o Add the nuts, and then beat until the fudge can hold its shape.
o Put this in a greased pan and then cut into squares.
o Serve to guests.

Maple Divinity Fudge
Ingredients:
o 2 cups white sugar
o 2 cups maple syrups
o 2 egg whites
o 1 cup raisin
o 1 cup chopped walnuts

Directions:
o Boil the maple syrup and white sugar until it threads.
o Pour over a stiffly beaten egg white.
o Add the raisins and copped walnuts
o Turn this onto a pie pan.
o Allow to cool and then cut in squares.

How to Cook Venison

Cooking venison is much easier than most people think. Just because it is a wild animal does not make it difficult to cook.

Venison is a very versatile meat than can be used for cooking breakfast, soups, dinner, sandwiches, and best of all.....preparing deer jerkey. There is one main key to remember when cooking venison. You must make sure that you remove all of the white membrane from the meat.

Leaving it on the meat will make the meat tough and leave a "wild" taste in the mouth. The backstrip, also known as the tenderloin, is the most tender piece of meat on the deer. I would recommend using that cut of meat with these recipes.

VENISON STEW:

1 1/2 pounds venison, cut into half inch cubes

3 Tablespoons flour

2 Tablespoons bacon grease

1 1/2 teaspoons salt

1 teaspoon black pepper

1 cup corn

1 cup green beans

1 cup carrots

1 cup onions, chopped

2 cups potatoes, cut into half inch cubes

2 large, 4 small bay leaves

2 quarts water

1. Season venison with salt and pepper. Coat with flour. Heat the bacon grease in a large soup pot. Add venison and brown.

2. Add vegetables and water to the pot. Cover and simmer, stirring occasionally, for one to one and a half hours.

3. Serve with homemade biscuits.

VENISON GOULASH:

2 pounds venison

3 large onions, thinly sliced

3 Tablespoons hot paprika

2 Tablespoons oil

1 teaspoons salt

1 large green bell pepper, thinly sliced

1/2 cup water

1/4 cup red wine

2 pounds wide egg noodles

1. Cut venison into one inch cubes. Heat oil in large heavy soup pot. Add venison and brown.

2. Add onions, paprika, and salt. Cook, stirring often, until onions are soft. Add water and green bell pepper. Cover and cook on medium heat until meat and vegetables are fork tender. This should take about one and a half hours.

3. Meanwhile, bring a pot of water to a boil. Cook egg noodles until tender.

4. Serve hot venison goulash over egg noodles.

You might be surprised at how good venison really is!

Pumpkin Pie and Anti-Aging "Treats"

There is no better time to take advantage of the anti-aging benefits of pumpkin for your skin. This fruit offers many benefits when applied topically to the skin. It is a rich source of nutrients and antioxidants that can help your skin achieve a healthy glow throughout the season and help reduce the signs of aging.

Fresh or canned, it supplies vitamins A,C,& E, alpha-carotene, beta- carotene (giving the fruit its distinctive orange colors) zinc, and lutein. The products for spa or home use can be used in a variety of treatments, such as in oils, moisturizers, peels, masques, facials and body treatments. These treatments sooth and protect the skin and allow the essential nutrients to reach deep within your pores and absorb quickly.

No Tricks - Just Treats

Because the pumpkin is very acidic and chock full of enzymes it is very valuable in skin care treatments to exfoliate away dead skin cells. When used in the form of peels it helps to increase the skin cells natural turnover rate. It removes the dead and scaly cells on the surface, to reveal the new smooth, refined appearance of the new skin.

It will nourish tired and dry skin, giving you a healthy glow and also can be helpful with acne problems and out- breaks. The nutrients help to sooth and reduce inflammation naturally, having a very useful effect on helping skin recover from acne- related damage. This "Halloween squash" is widely used in skin care treatments because it works as an acceleration for other ingredients, helping the skin absorb vital vitamins and nutrients.

Be-witched Beauty Treatment

Autumn can play some nasty tricks on your skin with the winds and chilly, crispier weather. The elements can be very harsh to skin. Enjoy this easy nourishing facial mask- skin rejuvenator.

2 teaspoons cooked or canned pumpkin
½ teaspoon honey
¼ teaspoon milk, cream or soy milk

Combine all ingredients to a light paste and apply to face, avoiding eye area. Allow mask to remain on skin 15-20 minutes. Rinse with tepid water, pat dry, and apply moisturizer.

Good Nutrition - In and Out

Remember - Beautiful skin starts within. Treat yourself to the many delicious healthy treats of pumpkin and enjoy the extra benefits it gives to your skin.

The History of Pie

The history of pie is rich in flavor. Pies have been around for thousands of years, we know this, since the ancient Egyptians kept records of their practices and pie is included there, along with all the mysteries and charm of those long ago days. The Egyptians would fill their pies with such ingredients as honey, fruit and nuts. The visitors to Egypt learned as many of their secrets as possible. The ancient Greeks liked the idea of pie and took the recipes home with them, then surrendered the recipes to the Romans, who thought so much of pie as to make offerings of pie to their deities. Since then the rich history of pie has grown while traveling to many different lands, many people enjoy pie.

Did you know that pie was originally a simple cooking and serving container fashioned of dough for containing and cooking the enclosed ingredient as well as their juices? When a pie had a crust, it was at that time known as a coffin, although pies with no crust were at that time known as traps. Large, short-sided pies are tarts and very small pies are tartlets. When someone made a pie of some type of bird, he or she would leave the legs of the bird outside the edge of the pie and used the legs for handles.

Pies at that time had a very hard crust and were very often to hard to be eaten, since the crust of the pie was used mainly for baking the pie as there were no pie pans back then. Think primitive pottery here, at times it was also known as bulletproof dough. Because of this quality, between the 13th and 16th centuries, many pies held live birds, frogs and other small creatures, even dwarfs and sometimes a small orchestra. These were contained inside the pie to emerge to enliven royal feasts with entertainment.

Pies made their way to England and soon showed up in America with the first colonial settlers, them bringing along cottage and shepherds pie. From the American natives, the pilgrims learned the many healthy fruits and berries. Women at that time conserved their rations by making round pies and shallow pies. During the 1700s, pie first saw one of its best celebrating moments while gaining popularity in many homes, picnics and fairs. Many people have enjoyed pie eating contests or pie throwing games. Pies and their recipes have traveled a very long way from where they began to this present day.

As pie has moved along through the years, it has been adapted to fit into every culture it has touched. We enjoy pie today made of many different ingredients, such as meats of beasts, fowl and fish, vegetables, berries, fruits and nuts as well as cheese, custards and creams of many flavors. Many generations have seen the passing down of family pie recipes and many are still secret today. An assortment of many different sweet and savory seasonings and ingredients are included in pies. The smell of a pie baking can bring back fond memories of family and friends as well as build new ones. In homes the world over, someone will be baking a pie, while someone is savoring the wonderful aromas that make home so sweet. Everyone should enjoy some pie every day.

Pumpkin Cheesecake - Simply Delicious

A Pumpkin Cheesecake is one of the most remarkable cheesecakes period. If you haven't tried one, then you're really in for a treat. It has a unique flavor unlike anything you've tasted-- and no, it doesn't taste like chicken.

And since most of us don't want to go through the hassle of cutting, cleaning and preparing a pumpkin, use Libby's Pure Pumpkin or some other highly regarded brand. Just try to make sure that it's 100% natural.

Pumpkin Cheesecake

The Ingredients
1 1/2 Cups of crushed Gingersnap cookies
1/2 Cup of finely chopped pecans
1/3 Cup of butter, melted
2 (8 ounce) packages Cream Cheese, softened
1/2 Cup white sugar
1/4 Cup white sugar
1 Teaspoon vanilla extract
3 Eggs
1 Cup of canned Pumpkin
3/4 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg

DIRECTIONS

First, preheat oven to 350 degrees F. Next use enough of your Gingersnap cookies to make the 1 1/2 cup of a cookie crumbs. You can use a food processor or a rolling pin to crush the cookies. Take the cookie crumbs and mix them with the pecans and butter in a bowl using a whisk. Next spread the the bottom of a 9 inch springform pan with the crust mix. Bake for 8 - 10 minutes. Remove from oven and place to the side.

In a medium bowl, blend together the cream cheese, 1/2 cup sugar and vanilla extract and mix until smooth. Mix in eggs one at a time, blending well after each addition. Set aside 1 cup of the batter.

Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg in a separate bowl. After mixing, blend in with the remaining mixture.

Next, spread the pumpkin flavored batter over the crust and drop 5 to 7 spoonfuls of the plain batter onto the top of the batter. To create a marble effect, take a butter knife and swirl each puddle with a knife. Be careful not to over swirl. You don't want to mix the batters together.

Bake 55 minutes in the preheated oven or until filling is set. Remove from oven and run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 3-4 hours or until firm.

Best Key Lime Pie Recipe - Coconut Rum Key Lime Pie

Get ready to rumba! This is a fabulous no bake key lime pie recipe to make for a party or special occasion when you want to make something a little bit special. Every bite will have the taste of toasted coconut which will transport your taste buds to a warm island getaway, and the rum flavoring adds an extra kick.

Crust

1 cup toasted coconut

6 tablespoons margarine or butter, melted

12 vanilla sandwich cookies, finely crushed

Filling

1 (14 oz.) can sweetened condensed milk - do not use evaporated milk

1 (8 oz.) package cream cheese, softened

1/2 cup key lime juice or lime juice

1/2 teaspoon rum extract

Directions

How to make toasted coconut: spread coconut on a cookie sheet. Bake at 350 degrees for 6 to 8 minutes or until light golden brown; stir occasionally. Set aside 1 tablespoon of the toasted coconut for the topping.

Make the crust: In bowl, combine coconut, margarine and cookie crumbs; mix thoroughly. Press mixture firmly into a 9-inch pie pan, on bottom and up the sides of pan. Refrigerate crust for 30 minutes.

Make the filling: In a large bowl, combine the condensed milk and cream cheese; beat until smooth and fluffy. Mix in the lime juice and rum extract; stir thoroughly.
Pour into pie crust. Sprinkle leftover toasted coconut on top.

Refrigerate pie for 3 to 4 hours until set. Store leftover pie in the refrigerator.

Easy Key Lime Pie Recipe: Breezy Easy Key Lime Pie

If you're just learning how to make a key lime pie, this is a great frozen key lime pie recipe to start with. If you don't have fresh ginger, then substitute with ginger spice. Remember that authentic key lime pie isn't really all that green - some people like to add green food coloring but it's not necessary.

3/4 cup key lime juice

1 (14 oz.) can sweetened condensed milk - do not use evaporated milk

1 (3 oz.) package cream cheese

3/4 teaspoon fresh ginger, grated

2 1/2 tablespoons lime peel

1 pint whipping cream

3 tablespoons sugar

9-inch graham cracker crust, unbaked

Directions

In a medium sized bowl, mix together lime juice, sweetened condensed milk, cream cheese, ginger and 2 tablespoons of lime peel. Mix on HIGH speed until thoroughly blended.

In a second bowl, beat together the whipping cream and sugar. Beat until firm peaks form. Fold whipped cream into cream cheese mixture; blend well. Pour entire mixture into pie crust. Sprinkle remaining 1/2 teaspoon lime peel on top.

Freeze pie until nice and firm. Let pie stand at room temperature for 20 to 30 minutes before serving. Put leftover pie back into freezer.

Succulent Scallop Skewers in Minutes

One of the best things about seafood is its versatility. You can prepare your favorite seafood in a variety of ways: fry it, sauté it, poach it, grill it, or bake it. What's more, if consumed two to four times a week, seafood has actually been proven to improve and prevent diseases and health risks like cancer, heart disease, asthma, mental illness and depression, arthritis, and so much more. Of the various types of seafood, scallops are the easiest to cook and most versatile. Check out this recipe for Ginger-Basted Alaska Scallop Skewers that's a quick, simple option for dinner.

Before you begin with the food, take the actual wooden skewers and soak them in water for up to 30 minutes beforehand. This prevents them from catching fire while on the grill. In a food processor, mix a small bunch of finely chopped green onions, one jalapeno pepper, one tablespoon of thyme, one finely chopped clove of garlic, three-fourths cup of olive oil, one-fourth cup of rice wine vinegar, one-fourth cup of chardonnay or pinot grigio, and three-fourths cup of ginger. Pulse this marinade until thoroughly mixed.

Take half the mixture and place into a large Ziploc bag with 24 Alaska Scallops. Once the bag is sealed, rotate to thoroughly marinate the scallops and refrigerate for 15-30 minutes. Cover the remainder of the marinade and set aside.

Preheat the grill or broiler to medium heat. Remove the Alaska Scallops from the Ziploc bag of marinade and thread scallops on skewers, alternating with bell peppers, leeks, Cippolini onions, and large button mushrooms. Brush scallop skewers with olive oil and place on grill or broiling pan. Keep the skewers five to six inches from heat and cook three to four minutes on each side or until seafood is opaque-looking.

Before serving, drizzle the Alaska Scallop skewers with the remaining marinade. This recipe serves six.

Not only is this dish pleasing to your taste buds; it's a healthy alternative to dinner or appetizers for your next party. Each serving contains 375 calories, 29 grams of total fat, four grams of saturated fat, and.5 grams of omega-3 fatty acids.

The Thanksgiving Plan

Last year was not the best Thanksgiving ever for me. I didn't have enough seating for everyone, I burnt the pumpkin pie and I was not impressed with my stuffing. It could have been worse though, my great aunt wasn't able to pick apart the dining ware as I had just bought brand new from Pier One. Ha!

The one thing that I learned from last year was that I needed a plan. Not just any plan. I needed a Thanksgiving plan that would not end in a Thanksgiving horror story. I knew that this year I wanted to make sure that I didn't burn any of the foods, while also creating wonderful food for my family, and I wanted to be able to spend some of that time with my family enjoying being together. I didn't want to spend another year in the kitchen all day.

My Thanksgiving Day plan now consists of a few things. I'm going to run down a few of them here. Hopefully, they will give you some insight into how you can plan for your Thanksgiving so that you too can spend it with family and not be a slave to the stove.

First, I created a large list that detailed what I wanted to accomplish for the day of Thanksgiving. I made sure that I had my shopping lists for foods, dinnerware, entertainment and any cooking equipment that I would need.

Then, I made a chart for seating arrangements and another chart that consisted of the seven days leading up to Thanksgiving. This second chart contains all of the things I need to do on each of those days so that I'm not pulling my hair out on Thanksgiving.

I made sure that I had all of my recipes out, in advance, and made sure that all of the ingredients I needed were on my shopping list. I made sure to double check this one!

I came up with some ideas for the kids, so that they weren't bored while the guys hogged the tv for the football game and added the list of items that I would need to my shopping lists any non food related items went on the other list.

As the count down towards Thanksgiving Day approaches, I 'm looking at my charts and calender and can feel a wave of relief as I know that this year, I won't be hyperventilating and stuck in the kitchen the whole time.

I hope that you take my advice and plan ahead.

If you would like to learn more about this Thanksgiving Day planner and the charts that go with it go to www.happy-thanksgiving-2007.blogspot.com [http://www.happy-thanksgiving-2007.blogspot.com] and get this planner for yourself. It's worth it!

In addition, you can also receive a book on how to wrap up Thanksgiving Day cooking when you've run out of time, some great pumpkin pie and turkey recipes, a complete list of what you should do leading up to Thanksgiving and a complete grocery list for the big day.

Easy Spaghetti Recipes

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

2 lbs. Italian sausage

48 oz. spaghetti sauce

1 (6 oz.) can tomato paste

Green pepper, sliced thin

1 lg. onion, sliced thin

1 tbsp. Parmesan cheese

1 tsp. parsley flakes

1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

1 onion, chopped

2 tbsp. vegetable oil

1 lb. ground beef

1 tsp. salt

1/4 tsp. pepper

Dash of red pepper

1/2 tsp. chili powder

1/2 tsp. tabasco sauce

1 can cream of mushroom soup

1 can condensed tomato soup

1 (8 oz.) package spaghetti

1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

1 c. chopped onion

1 c. chopped green pepper

1 tbsp. butter or margarine

1 (28 oz.) can tomatoes with liquid, cut up

1 (4 oz.) can mushroom stems and pieces, drained

1 (2 1/4 oz.) can sliced ripe olives, drained

2 tsp. dried oregano

1 lb. hamburger, browned

12 oz. spaghetti, cooked and drained

2 c. shredded Cheddar cheese

1 can cream of mushroom soup

1/4 c. water

1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

1/2 c. margarine

1 c. chopped red bell pepper

1 (4 oz.) can sliced mushrooms, chopped

1/4 c. chopped hot pepper rings

2 c. chicken broth

1/4 c. flour

2 c. cooked chicken, chopped

1 (4 oz.) can diced pimento

1 tsp. salt

1 oz. chopped slivered almonds

1/2 lb. spaghetti, broken

4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

Homemade Red Velvet Cupcake Recipe

Wondering what to prepare for dessert when you're having guests? Why don't you try baking small red velvet cupcakes? This is sure to impress your guests. Their bright red color will definitely make them hog the limelight. You don't have to worry about decorating these cakes; their normal color combination makes them stand apart.

This cake's a part of southern tradition; but it's equally popular in North America and other parts of the world. Many say the red colour's derived from beet or strawberries; but chefs who know their red velvet cakes assert that the bright red is a result of cocoa reacting to the acidic nature of buttermilk. Though these ingredients are important, we'll also have to include a generous portion of red food colouring to achieve the desired color.

There are interesting references to this cake through history. Waldorf-Astoria Hotel in New York was supposed to make the best red velvet cakes in the 1920's. They are reported to have charged a huge bill to a woman who wanted its recipe. Soon their treasured recipe was no longer secret because the piqued customer circulated the recipe through chain letters. Several bakeries were known for their red velvet cakes.

Today, baking red velvet cupcakes is a favourite Valentine's Day dish. Small hearts of rich red cake is a great way to show your love. Traditionally red velvet cakes were decorated with cooked roux frosting; now most people use cream cheese frosting that's just as popular. Here's my recipe for a fine, moist red velvet cupcake -

You'll need -

* All-purpose flour -15 half ounces

* Baking soda -1 ¼ tsp

* Salt - 1¼ tsp

* Unsweetened cocoa powder -1 ¼ tsp

* Vegetable oil - 1½ cup

* Powdered sugar - 13 Oz

* Buttermilk - 1¼ cups

* Eggs - 3

* Red food colouring - 2 ½ tbsp

* Vinegar -1 ¼ tsp

* Vanilla extract - 1¼ tsp

* Water - 1/8 cup

Recipe -

Preheat your oven to 350oF. Combine flour, salt, baking soda and cocoa and pass through a sieve. Blend oil, sugar, buttermilk, eggs, food colouring, vinegar, vanilla and water. Add the flour mix slowly and stir carefully.

Take 16 cupcake liners and spoon out the batter into the cups. Bake for about 20-30 minutes till the cake passes the toothpick test. Let the cupcakes cool.

Let's prepare the frosting now.

You'll need -

* Cream cheese - 1 ½ lbs

* Softened butter - 1 lb

* Powdered sugar - 2 lbs

* Vanilla - 1 tbsp

To prepare -

Beat butter with cream cheese thoroughly till you get a smooth cream. Mix in granulated sugar little by little and blend well. Now, mix the vanilla extract. Use this mixture for frosting the cupcakes.

Admire your cupcakes on the dinner table; looking like emperors dressed in red velvet cloaks!

Recipe For Pigeon Pie - Grandad's Pigeon Pie

Thursday is shopping day in our house, not that I normally get involved in the traipsing around, I just do the dropping off and picking up bit and my wife and her mother do the actual shopping. Last week however there was a change in plans; my mother in law was going on a trip to South Shields on Thursday with a gang of her neighbours from Porlock house - I ask you who in their right mind would go to the beach in January, in a howling gale, to have a Minchella ice cream on the sea front?

Anyway, since her mother would be on this trip and was meeting her sister on Wednesday, my wife jumped the gun, decided to do her shopping on Wednesday and volunteered me to help. I didn't mind, it was a change and I still had some book vouchers left over from Christmas, so I could have a browse through the books and meet up with her later. After selecting a couple of books, I caught up with her at Sainsbury's poultry section and on one of the shelves in amongst a range of game birds were ready boned pigeons, which reminded me of my Grandad's pigeon pies.

When I was a young lad I use to go to the Grainger market in Newcastle every other Saturday to troll through the books in Robinsons bookshop and as often as not my granddad would ask me to get him a couple of pigeons for his pigeon pie. Grandad used to pluck, clean and quarter his pigeons and they went into the pie bones and all, but today you might prefer use the ready boned meat from the supermarket and make your stock with a chicken stock cube.

Pigeon pie

Ingredients

8 oz of shortcrust pastry

Two plump pigeons

¼ lb bacon

¼ lb mushrooms

1 onion

½ pint stock

1 oz butter

salt and pepper

Tablespoon of flour

A pinch of gravy salt

Method

Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water.

Place pigeons in pie dish,

Slice onion and mushrooms, cut up bacon and fry them together in the butter.

Add them to the pigeon in the pie dish.

If you are using meat of the pigeon only, use ½ a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons. (If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use ½ a pint as your stock).

Add stock to the pigeons.

Cover with pastry and bake the pie for thirty minutes at, gas 6, 400°F, 200°C.

A Recipe For Delightful Beef Enchiladas

I came up with this straightforward recipe the afternoon of this writing. I wasn't able to discover a beef enchilada recipe that used the ingredients I hoped for, so I chose to try a little inventive cooking of my own. I removed the enchiladas from the oven a little while ago, and I can tell you that they are scrumptious.

The final result was 2 pans full of yummy ground beef enchiladas. There are 4 very big enchiladas in both baking dishes. I covered one of them securely with foil and placed it in the deep freeze. It will be easy to reheat for a quick dinner at a later date. If eight very large enchiladas are too much for you to make use of within a short amount of time, you could easily cut the recipe in half.

Ingredients:

1 1/2 pounds hamburger
1 medium onion, chopped coarsely
1 packet taco seasoning blend
2 teaspoons chili spice
1 teaspoon pepper
1 cup water
2 cups prepared brown rice
10 ounces of enchilada sauce
16 ounces of mild salsa
1 can condensed cream of chicken soup
1 package softened cream cheese, 4 ounces
1 15 ounce can kidney beans, well drained
4 cups shredded sharp cheddar cheese, divided
8 10 inch tortilla wraps
small carton sour cream, optional

Preparation:

Brown ground beef in a large frying pan until no longer pink. Add chopped onion and continue cooking until onion is translucent. Drain.

Add the packet of taco seasoning, chili spice, pepper and water to the ground beef mixture. Continue to cook over low to medium heat until a little thickened, about 5 minutes. Lower heat to low. Blend in prepared rice and salsa in the skillet and keep cooking slowly until just about all of the water is consumed. Set aside.

Using a medium sized bowl, mix cream soup, enchilada sauce and softened cream cheese. Stir until smooth. Put aside.

Set out two 9x13 glass baking pans. The pans don't require greasing or cooking spray.

In the center of each tortilla wrap, place approximately 1/2 cup of the hamburger mixture. If you have an excess of meat mixture, simply add some more mixture to each tortilla wrap. Add about two teaspoons of kidney beans to tortilla. Add 1/4 cup shredded cheddar cheese. Roll up tortilla and place seamed side down in the 9x13 baking dish. It'll take four enchiladas to fill each pan.

After all 8 enchiladas are full, rolled up and put in the baking pans, drizzle half of sauce mixture over the center of both baking pans. Spread the leftover cheddar cheese on top of both pans. Place in 325 degree oven and bake 15 to 20 minutes, or until the top layer of cheese is melted and mildly browned. Serve with a spoonful of sour cream, if desired.

As mentioned before, this recipe makes extra large sized enchiladas. It may seem like an awful lot of sauce mixture, and a large quantity of cheese, but I guarantee they come out beautifully. I used flour tortillas only because that's all I had at hand. I'm sure this would work just as well using corn tortillas.

In case you do not have two 9x13 glass pans, three 9x9 baking pans could work quite well. I can't suggest working with metal baking dishes, as the enchiladas will start to taste like metal if they remain in the metal pans for quite a while. Obviously don't use metal pans if you ever need to freeze one of the pans of enchiladas.

In the event you don't like kidney beans, you could go with pinto beans, black beans, chili beans or re-fried beans. I wager hot chili beans would certainly give them an added kick. I only selected kidney beans because of the fact that I love them.

In case you are an olive addict like myself, I bet they could be a superb ingredient to add. It's too bad that I am the only olive enthusiast in my own family. This meant olives weren't an option for me. A handful of chopped bell pepper scattered on top of the layer of cheese would enhance the look of the dish. Do some experimenting and add your favorite foods as you desire.

In addition, this dish is just right for an evening meal dished up with a green salad and garlic bread. Enjoy the dinner!

Webkinz Recipes - Pumpkins

If you are like me and you like doing some Webkinz Gardening now and then, you'll probably have a lot of farm fresh food on hand all the time.  I think at one point this summer we had over 25 pumpkins to harvest at once.  So do you want to know what you can do with tons of pumpkins? Why you can make tons of Webkinz Recipes of course!

The first pumpkin recipe you should try is Freaky Flan.  It's a stove recipe and as usual, any stove recipe can also be made on a grill or in a cauldron. 

Freaky Flan Ingredients:

Pumpkin
Lemon Meringue Pie
Pear

I really wouldn't think that there would be pumpkin in flan, but I guess that's what makes it freaky.

Another great Webkinz Recipe that you can make with pumpkins is a Galactic Gumball. The Galactic Gumball is sort of a planet shaped treat that's served with a bowl. It's also a stove recipe

Galactic Gumball Ingredients:

Pumpkin
Orange
Honey

When one of your Webkinz pets eat this Webkinz Recipe, it'll usually say that the Galactic Gumball tastes out of this world.

After making a few Freaky Flans and a couple of Galactic Gumballs, your pumpkin supply might be dwindling.  But don't worry, you can always make these recipes from pumpkins bought at the W. Shop.  The last pumpkin related recipe is called Punchy Nutkins.

I don't really know what these Punchy Nutkins are supposed to be. I'm guessing they're some sort of gummy type snack. They look like little red boxing gloves and they come in a bag. And I don't know where the bag came from either but that's part of the charm of Webkinz Recipes.

Punchy Nutkins Ingredients:

Pumpkin
Peanuts
Fruit Punch

Just whip them together on the stove, grill or cauldron and you'll have some Punchy Nutkins.

Feeding your Webkinz pets plain pumpkins is way too boring.  Why not make dinner time more exciting for them and try a few of these Webkinz Recipes for pumpkins.

How to Make Pumpkin Puree

Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes an excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack.

This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins...

For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins - the 'jack-'o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)
Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.
Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

How to Prepare Homemade Pumpkin Puree...

The following recipe will yield a minimum of 1-3/4 cups of puree -- equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen - see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

1. Choose a 3 to 4 pound sugar ('pie') pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

2. Preheat oven to 350F (175C).

3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.

4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).

7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.

9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.

10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)

Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more 'watery' puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

How To Preserve Pumpkin Puree...

Homemade pumpkin puree freezes beautifully for later use.
To freeze:

1. Allow prepared puree to cool completely.

2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).

3. Label, date, and freeze for up to one year.

Cooking With Pumpkin Puree...

Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.

Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination - also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.

Copyright 2005 Janice Faulk Duplantis

Thanksgiving Dessert Recipes

Can't decide which dessert to make for Thanksgiving? Or perhaps you'll be too busy with the turkey and making a dessert would require four extra hands?

Well, relax, because our chef Sophia has several great Thanksgiving recipes that your children can whip up in no time! That's right! This year, hand the mixing bowls and spoons to the kids, sit back, and enjoy! In this article, she agreed to share two: no bake express pumpkin pie and sweet potato muffins.

NO BAKE EXPRESS PUMPKIN PIE

Can't find the time to make pumpkin pie from scratch? With this recipe, you just whip and serve!

INGREDIENTS

1 1/4 cup milk
2 small Cook & Serve vanilla pudding packets
1 cup unsweetened pumpkin filling
1 cup Cool Whip
1 teaspoon cinnamon
1 teaspoon allspice
1 ready-made Graham cracker pie crust

DIRECTIONS

1) In a small pot, mix together only 1 cup of the milk, pumpkin filling, and Cool Whip. Let it simmer over medium low heat.
2) In a small mixing bowl, mix together remaining ¼ cup of milk, along with the pudding packets. Add to the simmering mixture. Stir continuously until the mixture thickens, about 5 minutes.
3) Pour thickened pumpkin filling into the prepared crust. Let cool to set. Serve with a dollop of Whipped cream and a scoop of vanilla ice cream.

SWEET POTATO MUFFINS

These sweet treats are packed full of vitamins and fiber!

INGREDIENTS

3 medium sweet potatoes
3/4 stick unsalted margarine, cut into pieces
2 tablespoons brown sugar
2 tablespoons white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

DIRECTIONS

1) Preheat oven to 400 degrees F. Grease a small muffin tin.
2) Puncture a few holes into the sweet potatoes and microwave until tender, about 10 minutes. With care, scoop cooked potato out of the skin, and transfer to a mixing bowl. Add margarine and mix with an electric mixer until well combined. Beat in sugar and spices, and let cool for 10-15 minutes.
3) Mix flour and baking powder together in a small bowl. Add to the potato mixture and mix well with a fork. Near the end, you may need to knead the batter by hand.
4) Fill each muffin tin cup with the batter. Bake for 15-20 minutes, or until golden brown.

Amazing Mace

Mace is a spice. What's the difference between an herb and a spice? Well, it is generally agreed that an herb is from the leaves, flowers or stem, or soft part of a plant that has medicinal and/or culinary uses. A spice is from the seed, bark or root or hard part of a plant and its use is primarily culinary and secondarily medicinal.

Mace
is the aril, or covering, of the nutmeg seed. The nutmeg tree is an evergreen,
growing to 12 metres (40 feet). It has fragrant leaves and tufts of small
yellow flowers. The tree is native to the Molucca Islands of Indonesia (the
Spice Islands), so forget about trying to cultivate one in your back yard.

The
word mace is from the Old French maci, which
in turn is derived from the Latin macir,
meaning "suitable for an ointment." Medicinally, mace is a carminative (that
means it makes you burp and ....), stimulant and tonic and aids digestion. Some
people take mace as a toddy for insomnia, but it is now acknowledged that
prolonged use can actually cause addiction. Mace has an even higher
concentration of myristicin, one of its volatile oils, than nutmeg and large
doses of this can cause hallucination and epileptoid fits, although it would
almost impossible to consume toxic levels in a culinary application. Ointments,
called nutmeg butter, made from the fixed oil (containing myristine and
butyrin), are used topically for rheumatic complaints. They have a
counterirritant effect, stimulating blood flow to the area.

Mace
is good sprinkled on broccoli, brussel sprouts and cabbage. It enhances the
flavour of fish and shellfish, especially shrimp. If necessary, nutmeg may be
substituted for mace, but the latter has a much more refined flavour. It is
also more expensive.

File
this pumpkin soup recipe for next Halloween. It can be cooked in the pumpkin or
a pan:

Spiced Pumpkin Soup

1 small pumpkin

2 medium onions, chopped

Sea salt to taste

1 Tbsp. long grain white rice

½ tsp. ground mace

½
tsp. ground cinnamon

¼
tsp. ground cumin

3
cups vegetable stock

1oz.
salted dried shrimp (optional)

2
tsp. lemon juice (optional)

Cut a lid from the top of the pumpkin and reserve.
Discard the seeds and stringy tissue, then scoop out most of the pumpkin flesh,
leaving a fairly thick coating around the sides and bottom. Chop the flesh. Rub
the inside of the pumpkin with a little salt and place it in a snug-fitting
oven- proof dish. Put the pumpkin flesh, onions, rice and spices in the pumpkin
cavity. Fill the cavity to three-quarters with boiling chicken stock and close
it with its own lid. Cook at 325F for 2 hours. If using dried shrimp, soak them
in a little water to soften for 5-10 minutes. Then pound them to a paste with
the water and lemon juice. Stir the paste into the soup for the last 20 minutes
of cooking time. To serve, lift the pumpkin into a warmed serving bowl.

Mace
is also great in desserts and cakes. Try this:

Mace Lemon Soufflé Pie

4
eggs, separated

¾
cup of brown sugar

½
tsp. ground mace

¼
cup of fresh squeezed lemon juice

1
tsp. lemon zest

1
tsp. vanilla extract

Dash
of salt

One
baked 9" pie shell

Preheat
the oven to 325 degrees. In a double boiler mix the egg yolks, 1/4 cup of the
sugar, the mace and the lemon juice. Cook, stirring over hot (not boiling!)
water until the mixture has thickened. Remove from the heat.

Mix in the lemon zest and
vanilla. Add the salt to the egg whites and beat until stiff. Gradually add the
remaining sugar. Then fold into the hot lemon mixture. Fill the prepared pie
shell with the mixture and bake until golden brown, about 30 minutes. Cool
before serving.

Squash - Tips For Cooking Butternut Squash

Butternut squash is a very versatile winter squash. It is easy to prepare; simply peel the skin off with a vegetable peeler or cut it in half with a sharp knife. It can be baked in the oven, boiled, mashed, or added to many different recipes, both savory and sweet.

Butternut squash can be made into a delicious pie, creamy soup or served simply with a pat of butter. It can be made into pasta sauce, added to stews or mashed with herbs and spread on toasted bread. The possibilities are endless. It can be roasted with pork or stuffed into raviolis, or use it in risotto. Combine it with cauliflower, herbs, and butter to make a fabulous puree to serve instead of mashed potatoes. Use it in ethnic recipes from Mexico, Thailand and more to add a sweet note. Butternut squash goes well with many different spices and ingredients, which enables it to fit in so many different niches.

Butternut squash are available in stores year round. This vegetable is full of beta-carotene and other important nutrients like vitamin A, folic acid, calcium, fiber, and potassium, so keep it in your menu. It adds variety and flavor. It also makes a great choice as a food for baby when they begin eating solid foods.

When you shop for butternut squash, look for specimens with no soft spots or cracks. It should feel heavy for its size when you lift it. There is usually a good choice of both small and large squash, so you can choose the size that is right for your family. You can store it up to a month or so in a cool, dry place.

Recipe for Butternut Squash Carbonara

This is a great recipe that can double as a main dish or side dish.

What You Need

1/2 pound pasta of your choice
6 slices bacon, cut in 1 inch pieces
2 cups squash, cut in small cubes
1 clove garlic, chopped
1 Tablespoon sage, chopped
Black pepper to taste
2 egg yolks
2 Tablespoons heavy cream
1/4 cup parmesan cheese

How to Make It

Cook the pasta according to the instructions on the package. Fry up the bacon in a skillet. Drain the fat after the bacon is cooked, but reserve a little to cook the squash.

Add the garlic, squash, pepper, and sage. Toss until all ingredients are covered in bacon grease. Cook until squash is tender.

In a bowl, mix the egg yolks, cream and parmesan cheese. Set aside.

Drain the pasta, reserving some of the cooking water. Add the pasta to the pan and toss until well mixed. Remove the pan from the heat.

Temper the egg mixture with some of the warm water reserved from cooking the pasta. Add small amounts, mixing continuously to warm the eggs without cooking them. This creates the sauce without curdling it. Add the tempered sauce to the pan and toss the ingredients to coat them evenly.

Garnish with sage and serve.

Candle Scents and the Many Moods

Ever walk into a room after a stressful day and all of sudden you get this nice warm, soothing scent that almost instantly relaxes your body. There are many scents today that have different effects on us. Some like apple pie that make use think of Thanksgiving or fall. A Pine scent which makes us think of the woods or Christmas time. Even a nice body spray that has a certain erotic appeal to your partner. It's a scientific fact that scents play a role in our moods and there are many scents that are associated with different moods and I'd like to show you some of these below.

The first few that are huge when it comes to a stress reliever is lavender, geranium, rose and chamomile. There is actual research that shows that these types of scents will lower your blood pressure and heart rate. These types of scents are very good for relaxing your muscles after a stressful day or a huge cardio or body workout.

Next to assist in concentration you'll need to look at scents like lemongrass, grapefruit, bergamot, spearmint, cinnamon or peppermint. These scents also will give you a boost of energy and rejuvenate your body.

If you are looking to enhance your concentration, you will want to choose, lemon, lemongrass, orange, grapefruit or bergamot fragrances. Peppermint, spearmint, cinnamon, vanilla and rosemary scented candles will revitalize your body and allow you to gain extra energy. As you can tell most of these are citrus type of scents.

Many of us are big into the holidays or seasons and yes there are scents for these too. Thanksgiving day or just autumn is a great time for pumpkin spice scent to get you in the mood for that pumpkin pie. Many will also use a berry or pine to get ready for winter or Christmas time.

Other good smells are spruce, pine, vanilla and mint. As you ease back into spring you'll want to look at fragrances like tea or fresh cut grass, floras like lily and lotus blossom are great light scents.

Now if you're planning a romantic evening with your mate you'll want to focus on scents that get you in the mood, some examples are gardenia, sandalwood and rose scents. These will add nice floral feel to the room and get you going in the right direction.

As you can see there are a host of scents to choose from to fit pretty much every mood one could imagine. Try small samples of a few scents and see what effect they have on you.

A Guide to Self Tanning

When you self tan properly you can end up looking like you've just spent the last two weeks sitting in the sun, when you done it wrong you can end looking like you've just been sticking your face in a pumpkin pie! It's easy to get put off by self tanning when you have an experience but I can assure you that if you self tan properly you can look fabulous! Just follow my simple steps here.

Choose your product - Firstly you need to decide on your product, this can be the deciding factor on whether you turn out orange or not so be careful! You need to choose whether you're going to use a lotion or a spray. Personally I find that you get much better results with a spray, not only that but the tan lasts long, is easier to apply and doesn't leave you with streaks!

Before the tan - Before you self tan you want to ensure your skin is clean and smooth, so take a shower and exfoliate if you can, this will ensure you get the smoothest possible finish on your skin, it can also help your skin to absorb the fake tan better and therefore last longer.

Applying the tan - This is the bit you need to take your time on so don't rush things! If you're using a spray tan then this bit is a lot easier than with a lotion. A spray tan will apply more evenly and a lot faster and doesn't require you to massage it in. Regardless of whether you're using a spray or a lotion you should ensure that you slowly apply the tan and ensure you don't leave any blotches or streaks. You want a consistent finish so that your tan color is the same throughout your body and not darker in some places! Again, this is where it is easier to use a spray. If you are using a lotion then make sure your massage it in a bit to make sure your skin absorbs it properly.

After you've applied - It's time to let it dry! Depending on whether you have used a spray or a lotion will depend on how long you have to wait here. With Joliese sunless tanner I only have to wait a couple minutes because it is water based and dries very quickly. Make sure you don't neglect this part! This is the bit where most people will rush things and end up with a blotchy or streaky finish! Make sure your tan is completely dry. At this point you might want to take a light shower once you're sure that you're completely dry.

By now you should be tanned, showered and clean and all that is left to do is enjoy your tan! Remember to take your time and follow these steps and you'll make sure you've got a great self tan, if you do it right and use the right product then most people won't be able to tell the difference between your fake tan and a real one!

Popular Types of Gourmet Coffee

There is nothing like the aroma of fresh roasted beans that wafts out of a gourmet coffee shop. The irresistible smell just beckons you to come inside. Once you step in there are so many choices it is difficult to choose. Although this beverage has been around for 100s of years it is only during the last century that specialized forms of this drink have become so popular.

There are literally 100's of different types of Gourmet coffee. They range from the strong tasting Columbian beverage to the milder flavored varieties. Columbian coffee has a strong bold taste and its pungent aroma will make any coffee lover succumb to its temptation. If you want to try something a little out of the ordinary then you can try one of the flavored varieties. They come in a wide variety of choices. Some of the most popular ones are French Vanilla, Toasted Almond, Cookies and Hazelnut.

Seasonal varieties of are fun to try, like Pumpkin Spice, that resembles the taste of pumpkin pie. This and similar ones will appear around the holiday season and can really give you a warm festive feeling on a cold winter's day.

Gourmet coffee can be found in many places now as it grows in popularity. Some of the most common places to find your favorite beverage are, doughnut shops. Who would ever dream of having their morning doughnut without this stimulating beverage?

Starbucks and Coffeebeans are some of the most popular and innovative homes of this beverage. It has become popular as a family gathering place and in turn a meeting place for the younger generation. They have all sorts of incredible flavors just waiting to be tried.

However these specialized shops are not the only places you can pick up a wonderful brew. Events of all sorts and sizes always have a place where you can sip your favorite beverage. You can get a surprisingly good cup at some of these small places; so do not miss out because they are not a big name.

Gourmet coffee recipes can also be enjoyed at home alone or with other coffee lovers. You should always start with whole beans and grind them just before brewing. This will give you the freshest coffee possible. Try to use fresh spring water, light cream and sugar if you wish. You can experiment with different flavors and ingredients to brighten up your day with your favorite beverage.

Birthday Cake Decorating Ideas - Where to Get Them

Hopefully you have just begun your search for birthday cake decorating ideas. I say this because, if you have, then you'll be jumping for joy because, in a minute, I'll tell you about the ultimate, and I mean ultimate, place for birthday cake decorating ideas and much, much more. You probably need more the birthday cake decorating ideas, you may be simply unaware. You could also be simply focused on this one special cake right now and aren't thinking of other cakes.

Take a minute though and consider how useful an ongoing resource that answers all your questions, gives you countless ideas, and teaches you how to get better would be. It would be near priceless and, if you had one, you'd be using it right now for that birthday cake you have to make. If you think for only a few seconds however, I bet you can list ten more days you'll be required to bake a cake.

Cake decorating is fun, but is also a serious skill that, thankfully, anyone can learn. You can learn from videos, other members and get the support and ideas you need and want (not to mention ones you'd never come up with on your own) from one place and its popularity is growing by the day. It is called Yummy Arts and when you visit the site, you'll find an online member only community that will instantly replace any and all resources you use now. You'll be amazed, at least I was, at the member submitted photos and the wealth of ideas being shared. Ideas are not sparse and neither is the information, which is certain to help you each and every time. You'll make more then birthday cakes, if you don't already, and you'll even come up with reasons to bake when there isn't a special occasion, just to show off what you can do!