June 11th and 10th

Well I am finally get back to my routine. Thank you all for being so patient.

I can’t believe we are already at  June 11th. Time flies when you get older and unfortunately it’s hard to keep up with it.

10 Iced Tea Day

Today is Iced Tea Day! Iced tea is an iconic summer beverage and one of the most refreshing elixirs known to man. There is something magical about the combination of brewed tea, mint leaves, and fresh lemon slices served over ice. Historians believe that people began serving cold tea sometime during the 19th century. The drink became popular when vendors started selling it at public events and the World’s Fair.Today, people make iced tea using a variety of different flavors. You can also mix iced tea with other beverages. One of the most popular iced tea beverages is an “Arnold Palmer,” which consists of half iced tea and half lemonade.However, it is sadly true that not everyone knows how to make good ice tea. Canned and bottled ice tea just aren’t the same as fresh homemade brewed tea. Restaurants I always have to ask how they make their tea.Then of course there is a difference between Ice Tea and Sweet Tea.Having come from an English heritage we knew good old fashioned brewed tea. In the winter you drank it hot with milk in it.

In the summer you brewed it and poured it over ice cubes to chill. I used to use the Lipton’s black tea as that is what my mother used.

However, I prefer the orange pekoe tea. Now my son makes it strong enough that the spoon will stand up. We have to make two different pitchers one for him and one for me. I don’t like it weak and watery but I want to drink the true flavor where he’s is bitter. Sometimes I use lemon but most often not. A dash of sugar depending on how strong it is.

I have also put the peach crystal light in mine and I truly do like that on a hot summer day. I find it gives me a change of pace in flavors. The one thing that I think we all can agree on with tea is that it is a healthy, refreshing drink when made properly and good served to company. I hope you will enjoy your Iced Tea.

Now if you are from Texas here is how to make the perfect tea.

How To Make Iced Tea

To make one and one-half quarts of iced tea, put a quart (that’s 4 cups) of fresh, cold water in a teapot or pan or whatever and bring it to a boil. When the water comes to a boil, pour it over 5 small tea bags in a heatproof container. Don’t gently pour; let it really splash down on the tea bags. Set the container aside and allow the tea to steep for at least an hour. (Actually you can let it steep for hours, overnight even, and it’s just fine.) Then fish the teabags out. You can squeeze them to get that last drop of flavor. If you want “sweet tea,” add a scant ¾ cup of sugar and stir it until dissolved. Then add two more cups of cold water, stir, and chill. You’ll have enough to refresh and satisfy several people.

Now, about the lemon. The purpose of lemon is not merely to make the glass look attractive. For most serious iced tea drinkers, lemon is a necessary ingredient. So you cut a lemon into eight wedges, and serve a wedge with each glass. You see, Canada or Michigan or Rhode Island, a wedge can be squeezed. A lemon circle collapses on itself, resulting in pulp up to your elbows.

National Iced Tea Day is June 10.

Best Iced Tea

  • For iced tea, use only orange pekoe. I’ve always used Lipton, and keep meaning to try other brands (Luzianne, for instance), but I keep reaching for the Lipton red and yellow box.
  • For the absolute best results, use a glass or glazed pitcher that can handle having boiling water poured into it. Plastic and metal containers may be able to take the heat, but they often impart flavors that interfere with the best tea taste.
  • Tie your teabags together so they’ll be easier to remove from the pitcher.
  • Fresh tea is the best tea. Don’t try and hold it over in the refrigerator for days. Pour it out and make fresh.
  • The amount of sugar called for in my instructions suits my personal taste and, come to think of it, the tastes of my family and guests. However, you may like your tea more or less sweet and, if so, adjust the sugar accordingly.
  • Make sure your tea is chilled before you serve it. If you add ice cubes to warm or even room temperature tea, they’ll just melt and dilute the tea. And, by all means, use ice cubes rather than chipped or crushed ice to keep the melting to a minimum.
  • About family-size tea bags: The big tea bags are three and a half times the size of the little ones (7 grams, as opposed to 2 grams). I’ll let you do the math. I use the regular tea bags because I find that five of them (which would be 10 grams) are perfect for one and one-half quarts of tea, which is what I usually make every day.

For more information go to: http://www.texascooking.com/features/aug2001icedtea.

Sweetened or unsweetened, flavored or unflavored, celebrate Iced Tea Day with a nice, tall glass of your favorite iced tea!

http://www.punchbowl.com/holidays/iced-tea-day

Moooove over National Iced Tea Day, today is also National Black Cow Day! While celebrating the 4-legged, bovine-variety is fine-and-dandy, today really celebrates the refreshing beverage made with ice cream and soda.

Black Cows have been served up since the late 1890s. While some credit Robert M. Green as the actual “inventor” of the delicious drink, Cripple Creek Brewing owner, Frank J. Wisner, is often credited as the father of the Black Cow.  Legend has it while peering out the window at the snow-capped peak of Cow Mountain,   Wisner combined a scoop of creamy vanilla ice cream with Myers Avenue Red root beer.  And later, instead of using root beer, he used cola and the Black Cow Mountain drink was born.  Children shortened the name to Black Cow and the rest, as they say, is history.

June 10, 2012

Sign a commitment card…

spread the word…

also help Children’s Day gain city/state/federal recognition

Sample parent/guardian card —

My Commitment:

As a parent/guardian, I will commit myself, in the coming year, to love, cherish, nurture(physical, mental, emotional, & spiritual needs), and affirm…

My Child:__________________________

Signed:____________________________

— For commitment cards, other styles, &

more information… visit www.childrensday.us

We always talk about Mother’s Day, Father’s Day, Grandparent’s Day and we joke about kid’s day but there really is one although everyday should be kid’s day. This is to remind us how important out children really our so join me in honoring our most valuable resource.

June 10th is also National Spice day. There is a lot we are learning out about spices that older generations use to know from handed down folklore. Every nationality has it’s favorite spices for cooking, home remedies, and gardening. There is so much information on spices that it is hard to put into a blog. However, there is no time better than now to start your own little garden. Several great herbs to start with are mint, lavendar and camamille and go from there. Plant them around the house and you will find that they keep pests away. They are easy to grow and can be used in many things. For use of herbs and spices in cooking your best bet is to check online for specific ones or specific recipes as there are so many different ones. What we all know though is that food taste better with some added spices. For those of us who have to stay away from salt, Herbs and spice can keep our food flavorful. Get new recipes try them if you find one that is great share it with the rest of us. For now happy gardening and growing your own spices.

11 Hug Holiday

Today is National Hug day although that doesn’t mean a public national celebration. However, what it does mean is simply use some common sense:

1. Ask a person first if you can give them a hug

2. Hugging in a gentle appropriate manner makes people feel good

3. A hug a day helps good mental health

4. Don’t get carried away

How many hugs have you had or given today?

This is the way my mother taught me to make cakes from scratch. For more information and the frosting go to : http://www.myhomecooking.net/german-chocolate-cake/coconut-pecan-frosting.htm

so until next time 🙂

June 11th is National German Chocolate Cake Day

National German Chocolate Cake Day

Did you know that German chocolate cake did not originate in dear old Deutchland? Rather, it’s named after a fellow by the name of Samuel German, who produced a brand of baking chocolate in the US. The use of coconut in the recipe always struck us as being far afield from the cuisine of Germany. Now we know why that is!

But it’s a hugely popular cake, and the recipes below will help you to commemorate this food’s official day of recognition. Just go easy; calories are king of German chocolate!

Cake Ingredients

This recipe calls for:

1 (4-oz.) package of Baker’s Sweetened Chocolate

1/2 cup boiling water

1 cup butter or margarine

2 cups sugar

4 egg yolks

4 eggs whites

1 teaspoon Vanilla

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Cake Equipment

Cake Equipment

Cake Equipment

For this recipe you will need:

Kitchen Aid, or hand mixer

bowl

measuring cups

measuring spoons

whisk

spatula

3 cake pans 8 inches wide

cooling racks

flour sifter

Chocolate with WaterMixing Chocolate Liquid Chocolate Mixing Chocolate

Step One: Melting Chocolate

Take one package of Baker’s sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture).

Let this cool before adding it to the mixture in step four.

You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.

Butter and Sugar Butter and Sugar

Step Two: Mixing Butter

Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.

Adding Eggs Yolks Adding Egg Yolks

Step Three: Add Egg Yolks

Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.

Adding Chocolate Liquid Adding Chocolate and Vanilla

Step Four: Add Melted Chocolate

Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

Sifting Flour Sifting Flour

Step Five: Sift Flour

It is important to sift the flour in order to remove all the lumps. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour. You may want to do step nine now so that you don’t have your cake batter sitting out of the oven too long.

Pouring MilkAdding FlourPouring More Milk Adding Milk and Flour

Step Six: Adding Milk and Flour

Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour…) Don’t stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

Egg WhitesFluffy Egg Whites

Step Seven: Beating Egg Whites

If you have never beaten egg whites before; it can be tricky, so pay close attention.

Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. They should look exactly like the ones in the lower left picture of this step. This process should take about 5 minutes.

You will want to move quickly on to the next step to keep the egg white fluffy.

Make sure that there is no egg yolk mixed into your egg whites.

Adding Egg WhitesFolding Egg WhitesKeap Folding Egg WhitesCake Batter Folding in Egg Whites

Step Eight: Fold in Egg Whites

Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!

Marking Wax PaperCutting Wax PaperFloured Cake Pan Cake Pan

Step Nine: Cutting Wax-Paper

Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are covered with flour. Then put the cut wax paper in the bottom of the pan.

Do this for each of the three cake pans.

Pouring Cake Batter in Pans

Step Ten: Pour Cake Batter

Pour equal amounts of batter into each 8 inch cake pan.

Putting Cake in OvneCake in Oven

Step Eleven: Baking German Chocolate Cake

Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle.  Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.

Cutting Around CakeFlipping CakeCake with Wax PaperRemoving Wax PaperCake Layers

Step Twelve: Cake Flipping

Once your cake layers have cooled for 15  minutes you will need to remove them from their cake pans. Using a knife, or a spatula like the one seen in the picture to the left, cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.

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