Oct 9, 2009 | 10:44 AM PST
In answer to Cougar, I do my chicken and dumplings the way my mom did. They're dumplings after all - - that what dumpling means - - plump and round, not rolled out flat like pasta. They are light, fluffy, and just heavenly.
Sometimes I feel like Lucy Ricardo when I start baking in the kitchen. The other day I made a banana nut bread and it fell in the middle. Yesterday I decided to make some blondies again since they were so good the last time. I had assembled all the ingredients and was checking to see what the baking temperature, etc. were when my eyeballs zoomed in on one of the instructions. It said "Cook the sugars and butter . . ." What? Cook! I read carefully. Oh, my. I didn't cook the sugar and butter together on the stove the first time! I just made them like any other cookie. Cream the sugars and butter together, blend in an egg, then the flour and that's that. It's a wonder they turned out so good the first time. When I did it correctly, they turned out ok. The texture is a bit different with this cooking thing, but they were still good. I tried doing them again this morning, but I was going to cream the sugar and butter together. This time I noticed, oh no, one tablespoon? I had been putting in only one teaspoon of baking powder. Well, dang! I used one tablespoon and they turned out much better. I can't complain, though. What can I expect when I'm like Lucy in the kitchen?
Oct 9, 2009 | 12:08 PM PST
You know I was thinking....I might be Lucy's MOM...LOL. I need to be cooking something, just can't decide what. Seems like I cook the same things over and over.///// how is your honey doing these days? ....reba