Tag Archives: whipped cream

Sweet Dreams

Sweet dreams…

are made of these

indexCWand

whipped cream

Whipped cream – make your own. Easy peasy. It’s cream and you whip it. Whip it good.

You and I can disagree

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These work really well, too, if you don’t like chocolate or don’t want to run to the store for one thing.

Graham crackers are also very good - Today is National Graham Cracker Day, too

Graham crackers are also very good – July 5th  is National Graham Cracker Day, too. Who knew?

Travel the World and the Seven Seas

Everybody’s looking for something

This month Rachael Ray tackles

ice box cakes.

ice box cake  or Zebra Cake  or Famous Wafer Cake or - it doesn't matter what you call it, it's just as goods

Ice box cake or Zebra Cake or Famous Wafer Cake or – it doesn’t matter what you call it, it’s just as good.

Among other things.

RRJuly2015cover

My sister in law brought Zebra Cupcakes – Famous Chocolate Wafers sandwiched with whipped cream between and stacked into cupcake papers –  to a recent family gathering.

Finger lickin’ good.

There are a whole range of cookies and even crackers that can be creamed, as it were, and left to sit for a while so that it become neither cream nor cookies, but

DELICIOUS

This is more of a concept then a recipe.

Martha Stewart has, of course, improved all  this in the past

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Notice that this is no mere stack of store bought cookies. These are homemade chocolate chippers with whipped cream and shaved chocolate on top. In circles. Fancy.

Did you know you can flavor whipped cream?

Use a different then vanilla extract, or a spoonful of a liquor or some spice – cinnamon, for instance  is fantastic – and for that I must thank Martha, with Everyday Food.

EverydayFoodMay 2005Every Day. Everyday Food. Whipped Cream and Cookies.

Good Things.

Speaking of Good Things……

The Oxford English Dictionary recently added the word

EARWORM

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Filed under Summer

How To Make A Cheese Sauce In 40 Seconds

This is not just ANY cheese sauce – A RICH cheese sauce in 40 seconds. This is the promise of the Waring Cook Book for the 8 Button Blender. 1967.

Waring Cook Book

Waring Cook Book

It begins with a “Short Course in Blender Cooking” that includes the advice

“You own an electric blender….USE IT EVERY DAY!’

They’re also terribly fond of all caps, never realizing that ONE DAY it will look like they’re SHOUTING.

The second section is 30 ways to use your blender every day, the first way being

1.   Whip Cream.

I would like to pause for a moment and contemplate the place where whipped cream is an everyday thing……..

whipped creamor even this kind of whipped cream

HA_WhippedCreamBack to blenders…..

waring blender

This is the 8 button model, but I’m pretty sure ours wasn’t white. On the other hand, it wasn’t the first blender and it certainly wasn’t the last…

Blenders have come and gone, but this little cookbook has remained. I had to promise that my time with it is a LOAN agreement, and that it must return to the ancestral home and take it’s rightful place next to Betty Crocker, the 1957 Better Homes and Gardens and the Church cookbook (which I’ll be borrowing next).

But a quick and easy cheese sauce for mac and cheese…which takes slightly longer then 40 seconds to make, especially if you need 2 batches to feed everyone around the table.

It also calls for only one sort of cheese – cheddar –  and cheddar is great – we often had Cracker Barrel cheddar in the house

Cracker Barrel cheese has a Facebook page...I can't make this stuff up

Cracker Barrel cheese has a Facebook page…I can’t make this stuff up

but we usually we used several different sorts of cheeses in the sauce, one of them being Velveeta. velveeta box

 Rich Cheese Saucemakes 3 cups

2 tablespoons soft butter or margarine

2 tablespoons flour

½ teaspoon salt (I add the salt after the cheese is blended in because the salt level of  cheese varies so much)

1/8 teaspoon pepper

2 cups scalding milk

1 ½ cups diced Cheddar cheese (Don’t be afraid to mix this up – great way to use up bits)

  1. Put all the ingredients – except the cheese – into the blender.

  2. Cover.

  3. Press WHIP and when blades reach full speed, press Blend. Blend 20 seconds.

  4. With motor on, remove cover (I feel the need to tell you to be VERY careful – hot milk inside, please don’t let it get outside all over you) gradually add cheese.

  5. Blend 20 seconds longer.

  6. Pour into a sauce pan and cook 3 minutes, stirring occasionally OR

  7. Mix with 8 ounces elbow macaroni, cooked, in a 2 quart baking dish and bake in a 350°F oven for 30 minutes.

maccheese

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Filed under Books, Recipe, The 1960"s