This delicious yellow cake is a simple version of my Italian Cream Cake. When the coconut and pecans in the original recipe are removed the crumb of the cake changes to a light fine texture. Coconut is a taste and texture not all appreciate. The cream cheese frosting has been changed as well for the same reason. Yep, this was changed up for a special birthday.
Here is what my daughter, Missy, wrote about her recipe several years ago: I am always hungry, but this delicious oatmeal keeps me full and satisfied. My brilliant fiancé says that almonds help get rid of belly fat, and the protein in them is supposed to speed up your metabolism. The flaxseed makes you poop which is always lovely. The cinnamon makes it taste nice and cozy, and you would be surprised how many health benefits cinnamon has! Try out the oatmeal for yourself.
From my barefoot days to now I’ve enjoyed this little place, Taylor’s Hot Dog Stand. It took some years before I could eat the hot dog fully loaded but by far the best way. Great to the last bite!
Love Visalia and Love Taylor’s Hot Dog Stand. Come try it out!
This is one of my favorite green salads. Actually, it is many salads in one. The main ingredients are green and red leaf lettuce. Need some crunch in your lettuce? Just add a little iceberg. No bag lettuce here. Nothing against bag lettuce. I use it. But for this salad full flavor is needed to compete with the other ingredients. The choice of ingredients is up to you. Do you want the salad to have a Mexican flare, Italian, or…. I’ll give you some ideas and then you change up as you and your family like. I have a simple dressing that too can be changed up. My favorite dressing for this has no measuring and only includes two ingredients.
What great memories! This one pot meal was cooked often by my grandmother and mother. My grandmother added homemade linguica to hers. I would eat hers and go on a date without a care in the world. Not until later did I realize the garlic might be an issue! Suggestion: Have your date eat this with you.
There was nothing more comforting on a cold rainy day than to come home and find this soup cooking on the stove. We would fill our bowls and have dinner before a crackling oakwood fire. All senses taken care of!
Making vinegar one essential ingredient needed is called mother of vinegar. This mother is cellulose and acetic acid bacteria. When the mother is added to fermented alcohol with air exposure the alcohol becomes acetic acid, the main ingredient in vinegar. Mother of vinegar can be purchased on line and at some stores that sell wine, beer and spirits. Sometimes this slimy substance can be found floating in the bottom of unfiltered vinegar, such as cider vinegar. I actually found this substance growing in my aged balsamic vinegar. At the time, some years ago, I had no idea what it was. In fact, it was revolting to have found this slimy slug-like thing in my beautiful vinegar cruet. Yes, it got dumped down the sink as I gagged … While thinking how lucky I was not to have eaten this diseased product. In reality this mother is harmless.
Just as I would only use quality wine to make my vinegar, the mother of vinegar must be of equal quality. Since my friends are not vinegar makers, not having mother of vinegar to share, and I am driven to do this from scratch with known products I am going to give making my own starter, mother of vinegar, a try. So, the purchased mother of vinegar I received today through the mail has been placed on my shelf, and hopefully will never be used.
This was Marc’s choice for a birthday cake … The Mystery Cake for the mystery man.
I have tested alternatives to the main ingredient, canned tomato soup. With this recipe I substituted pumpkin with terrific results. The idea of pumpkin puree just sounds better for several reasons.
The cake is called a mystery because of the hidden tomato soup ingredient that cannot be detected in the flavor of the cake. As for the pumpkin substitution, it is hard to determine if the spices used take the palate to a pumpkin place as in pumpkin pie.
This Pork Chops Recipe will quickly become a family favorite. A great treat anytime. Impress guests too! The addition of apples gives a nice presentation and adds just the right amount of sweetness.
Everyone will feel special at the dinner table with this Pork Chops Dinner. Enjoy!
Thank you Watson’s!
I was a road warrior for some years and the one big plus was seeing the United States. Okay, sometimes I just saw the inside of the airport! Being away from home was lonely but more than that uneventful … although bombarded by enormous amounts of work which sometimes softened the blow of boredom but more likely just increased cardiac risk. On these overnighters I found myself looking for special restaurants to make my travel more memorable … Family owned to quaint, famous to fabulous, regional food to ethnic food. Some parts of the country, this was hard to find.
A road warrior would be pleasantly surprised by Visalia. We have restaurants with big city sophistication, with healthy options, with diversity. We just have amazing eateries. Watson’s is one.
Small City Big Eats!
This is a rich tasting but light in texture yellow cake … A cake I made for my daughter’s birthday today. I have added just a touch of drizzle … But did not pour a chardonnay glaze over the cake as in the original recipe.
I’m not sure who to give the credit to for this recipe. It was given to me many years ago but I fail to remember the details. With a little research I have found it has been recorded by Cindi Leive, 100 Recipes Every Woman Should Know.
Changes have been made to the glaze only. I like to make all cakes from scratch. So, with this recipe I experimented with replacing the vanilla pudding with ingredients like extra eggs and cream for the whole milk with disasterous results. I did a little research here but all the suggestions were very chancy. Dry whipped topping was suggested, too. But if using this topping I might as well use the pudding mix as in the original.
Try this Chardonnay Cake with Buttercream or Citrus Drizzle! After all it has been recommended as 1 in 100 recipes women should know! That says something, doesn’t it?