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Have a good weekend everyone!
Showing posts with label Lucille Ball. Show all posts
Showing posts with label Lucille Ball. Show all posts
Friday, May 15, 2009
Flashback Friday!
Just a few of the comedies from the 1950's that I enjoy.
Have a good weekend everyone!
Have a good weekend everyone!
Wednesday, April 1, 2009
Let Them Eat Cake!
Mr. Hairball was raised on box cakes with canned frosting and thoroughly enjoyed them until he met me. In fact, one of his favorite cakes was a cinnamon streusel cake made from a mix, and he refused for years to even entertain the thought of me making a scratch version of this cake. One day, I go to the grocery store to buy his streusel cake mix and I can't find it at the store. I go home and tell him and he grudgingly agrees to try a homemade version since his beloved box mix is no longer available. Thankfully, after a few tries I came up with something that he liked and household harmony was restored once more.
The streusel mixture is from my 1950 Betty Crocker Picture Cook Book. The original recipe made half the amount I have listed below. This cake is for Mr. Hairball and he likes a lot of streusel mixture in his cake. LOL
Streusel Mixture
1 cup brown sugar
1/4 cup flour
1 Tablespoon plus 1 teaspoon cinnamon
1/4 cup melted butter
1 cup chopped nuts
Toss together until mixed.
For the cake portion of the program, we will be using a recipe from the Hillbilly Housewife website and substituting butter for the margarine.
Lucy has very kindly agreed to be the background for this shot. In other words, she's blocking out all the crapola that was on the back of my counter. *snorts*
Preheat your oven to 350F. We will be making this cake in a well greased and floured bundt pan so prepare your pan.
Butter and sugar have been creamed and the eggs, vanilla, and salt have been added to the bowl.
Here I've added the baking powder, flour, powdered milk and the equivalent amount of water for the milk. I'm low on milk and saving what is left for drinking. Veteran bakers will note that all of the flour and milk goes in at one time instead of in stages.
Place 1/4 of the streusel mixture in the bottom of your prepared bundt pan. The pan really is clean it's just quite old and has had many cakes baked in it!
Top that with half of the cake batter.
Then add the rest of the streusel mixture.
I've started adding the remaining cake batter.
Now smooth it all out with your spatula and bake it at 350F for 35-40 minutes or until it tests done. Leave in bundt pan for about 15 minutes and then invert onto serving dish or platter and let cool completely. Once the cake is completely cool, it's time to glaze that bad boy. Once again, the amount of glaze is doubled here per Mr. Hairball's request.
Glaze
1 cup powdered sugar
1-2 tablespoons milk, cream, half and half, etc...
1/4 tsp vanilla extract (optional)
Mix above ingredients until smooth and drizzle over your cooled cake.
Sorry this one is so dark. Mr. Hairball was begging me to hurry up and glaze it so he could eat some so I glazed it right there on the dining table.
Here's a shot back in kitchen after he ate some cake and I packed some up for his lunch. Note the large dark ribbon of streusel mixture there in the middle.
The streusel mixture is from my 1950 Betty Crocker Picture Cook Book. The original recipe made half the amount I have listed below. This cake is for Mr. Hairball and he likes a lot of streusel mixture in his cake. LOL
Streusel Mixture
1 cup brown sugar
1/4 cup flour
1 Tablespoon plus 1 teaspoon cinnamon
1/4 cup melted butter
1 cup chopped nuts
Toss together until mixed.
For the cake portion of the program, we will be using a recipe from the Hillbilly Housewife website and substituting butter for the margarine.
Lucy has very kindly agreed to be the background for this shot. In other words, she's blocking out all the crapola that was on the back of my counter. *snorts*
Preheat your oven to 350F. We will be making this cake in a well greased and floured bundt pan so prepare your pan.
Butter and sugar have been creamed and the eggs, vanilla, and salt have been added to the bowl.
Here I've added the baking powder, flour, powdered milk and the equivalent amount of water for the milk. I'm low on milk and saving what is left for drinking. Veteran bakers will note that all of the flour and milk goes in at one time instead of in stages.
Place 1/4 of the streusel mixture in the bottom of your prepared bundt pan. The pan really is clean it's just quite old and has had many cakes baked in it!
Top that with half of the cake batter.
Then add the rest of the streusel mixture.
I've started adding the remaining cake batter.
Now smooth it all out with your spatula and bake it at 350F for 35-40 minutes or until it tests done. Leave in bundt pan for about 15 minutes and then invert onto serving dish or platter and let cool completely. Once the cake is completely cool, it's time to glaze that bad boy. Once again, the amount of glaze is doubled here per Mr. Hairball's request.
Glaze
1 cup powdered sugar
1-2 tablespoons milk, cream, half and half, etc...
1/4 tsp vanilla extract (optional)
Mix above ingredients until smooth and drizzle over your cooled cake.
Sorry this one is so dark. Mr. Hairball was begging me to hurry up and glaze it so he could eat some so I glazed it right there on the dining table.
Here's a shot back in kitchen after he ate some cake and I packed some up for his lunch. Note the large dark ribbon of streusel mixture there in the middle.
Thursday, February 5, 2009
Homemade mac & cheese and Lucy
I was really craving some baked macaroni and cheese. I usually make the kind where you don't make a cheese sauce and just layer in the cheese and pour a milk and egg mixture over the top and bake it. That is the version my late grandmother made for me growing up. Mama Hairball always made the boxed kind which is an entirely different animal!
I haven't been to the grocery store since the 25th. Because of that, I'm out of some things like eggs, so I couldn't make the non-cheese sauce version I normally make. I turned on my oven to preheat at 350F, got out my 1950 version of the Betty Crocker Picture Cook Book, and refreshed my memory as to how much butter, flour, milk, and cheese I would need to make the cheese sauce version.
Click on the picture to see a larger version. I made a double batch of themedium white sauce and your white sauce is all smooth, you add in your shredded cheese. Betty said said to add 1/4 tsp dry mustard and "1/2 cup nippy American cheese ( cut up or grated). Stir until cheese is melted." I added some cayenne pepper and then some grated Cheddar and stirred until it was smooth.Meanwhile, I sprayed a 9x13 baking pan with non-stick spray and boiled a pound of macaroni for six minutes. It's going to absorb some moisture from the cheese sauce or milk/egg mixture depending on whichever version you make, so I cook it a little less than I would if I were going to eat the macaroni right then.
Next, I turned to the page about mac and cheese and looked over those instructions. If you look at the large version of this you will see that I am not exactly following the directions since I made a cheese sauce and I am making a larger quantity than Betty does.
I poured about 1/3 of the cheese sauce in the bottom of pan and added about 1/3 of the macaroni and repeated until I had used up all the macaroni and cheese sauce. Then I got out some sharp Cheddar I had left(I used a mild Cheddar for the cheese sauce) and put that on the top.
Here it is ready for the oven. Bake it for 30 minutes at 350F.
While we wait for the Mac & Cheese to achieve hot, bubbly, cheesy, goodness, let's veg out with another of my favorite scenes from I Love Lucy:
If you are unfamiliar with this episode, here's some more information.
Okay, lets check on our mac and cheese. Mine looked a little pale so I turned the temperature to 400 and turned on the broiler to crisp up the top a bit. Here's a closeup of my finished product:
Enjoy!
I haven't been to the grocery store since the 25th. Because of that, I'm out of some things like eggs, so I couldn't make the non-cheese sauce version I normally make. I turned on my oven to preheat at 350F, got out my 1950 version of the Betty Crocker Picture Cook Book, and refreshed my memory as to how much butter, flour, milk, and cheese I would need to make the cheese sauce version.
Click on the picture to see a larger version. I made a double batch of themedium white sauce and your white sauce is all smooth, you add in your shredded cheese. Betty said said to add 1/4 tsp dry mustard and "1/2 cup nippy American cheese ( cut up or grated). Stir until cheese is melted." I added some cayenne pepper and then some grated Cheddar and stirred until it was smooth.Meanwhile, I sprayed a 9x13 baking pan with non-stick spray and boiled a pound of macaroni for six minutes. It's going to absorb some moisture from the cheese sauce or milk/egg mixture depending on whichever version you make, so I cook it a little less than I would if I were going to eat the macaroni right then.
Next, I turned to the page about mac and cheese and looked over those instructions. If you look at the large version of this you will see that I am not exactly following the directions since I made a cheese sauce and I am making a larger quantity than Betty does.
I poured about 1/3 of the cheese sauce in the bottom of pan and added about 1/3 of the macaroni and repeated until I had used up all the macaroni and cheese sauce. Then I got out some sharp Cheddar I had left(I used a mild Cheddar for the cheese sauce) and put that on the top.
Here it is ready for the oven. Bake it for 30 minutes at 350F.
While we wait for the Mac & Cheese to achieve hot, bubbly, cheesy, goodness, let's veg out with another of my favorite scenes from I Love Lucy:
If you are unfamiliar with this episode, here's some more information.
Okay, lets check on our mac and cheese. Mine looked a little pale so I turned the temperature to 400 and turned on the broiler to crisp up the top a bit. Here's a closeup of my finished product:
Enjoy!
Wednesday, January 28, 2009
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