28 May, 2014 19:20

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Brownie/Muffins, Just for Two

1 egg

4 Tbs. chocolate syrup

1/4 tsp. vanilla

4 Tbs. oat bran

2 Tbs. cocoa

Mix wet ingredients well. Add dry ingredients and mix well. Divide into two small cupcake cups. Microwave for 45 seconds. Turn 1/4 turn. Microwave for another 30 seconds. Remove. Eat.Image

Easily made vegan by using egg replacer.

This link takes you to my new Blender, which i love!!! Omega BL630S 3-HP Variable Speed Blender, 64-Ounce, Silver

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The Old is New Again

Ran across these while sorting paper. Loved them when I first read them. Still love them!

Golden Rules

If you open it, close it.

If you turn it on, turn it off.

If you unlock it, lock it up.

If you break it, admit it.

If you can’t fix it, call in someone who can.

If you borrow it, return it.

If you value it, take care of it.

If you make a mess, clean it up.

If you move it, put it back.

If it belongs to someone else and you want to use, ask permission.

If you don’t know how to operate it, leave it alone.

If it’s none of your business, don’t ask questions.

If it ain’t broke, don’t fix it.

If it brightens someone’s day, SAY IT

Originally from the 82nd Airborne Association.

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Strawberry Summer Cake — Revisited

It just sounds like summer, doesn’t it! Alas, the recipe as printed in the local newsletter annarbor.com was incorrect. I fixed it and made so many changes that I’m posting my own version here.

Luscious Strawberry Summer Cake

  • 1 pound strawberries, hulled and halved
  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 cup brown sugar
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons raspberry vinegar
  • 2 teaspoons vanilla extract
  • 4 tablespoons¬† brown or white sugar
  1. Preheat oven to 350 degrees. Butter a 10-inch springform pan.
  2. Whisk flour, baking powder and salt together in a small bowl.
  3. Beat butter and 1 cup sugar about 3 minutes.
  4. Whisk together egg, milk, vanilla and raspberry vinegar and let set while.
  5. Add to creamed butter/sugar mix and incorporate thoroughly; it will be wet and granular looking
  6. Add dry mixture gradually, mixing until just smooth.
  7. Pour into prepared pan. Mixture will need to be smoothed out to fill the space.
  8. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.
  9. Sprinkle remaining sugar over berries.
  10. Bake cake for 40 minutes until golden brown. Find a spot that doesn’t go through berries and use a tester to make sure it comes out clean. Cook longer if necessary
  11. Cool for a while in pan. Serve warm.
  • Variations: replace all or part of the butter with applesauce. (Thanks Wanda!)
  • Replace the brown sugar with white sugar.
  • Replace the sugar with agave nectar and reduce the milk to 1/4 cup.
  • Replace the baking soda and raspberry vinegar with 1/12 teaspoons baking powder.
  • Slather with whipped cream.
  • For a higher cake, use a smaller pan, either springform or cake, and cook longer. Start testing at 50 min.

This cake started out originally from smittenkitchen.com. A lovely website! I forgot to take a picture … Oh well, guess I’ll just have to make another one.

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We used to go to the pool almost every day in the summer. It took nearly an hour by bus.

I remember being 5 and wanting to go swimming in the big pool. But you had to take lessons and be THIS tall. And you couldn’t take lessons until you were 6.

Next summer I was six, but I was only This tall. No lessons for me. So I told me mother I was going to the kiddie pool but went to the big pool area instead. I watched all the people swimming. I picked out someone who looked like they knew what they were doing. Then I got in the water and did what they did. After a few tries I was doing okay.

I told my mom, and showed her.She wasn’t upset (that I recall). But she did come and watch over me in the big pool from then on.

Better to ask forgiveness than permission?

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French Toast Done Right!

We love French Toast. But it’s always annoying that the first slices are too eggy and the latter ones not eggy enough with too much seasoning.

SOLUTION: Pour your dipping solution into a sided cookie pan — what we used to call a jelly roll pan will holds lots of slices. Place the bread in a single layer

Turn your oven onto it’s lowest setting and put your plates in to heat.

Flip the slices so they can soak on the other side. Heat your frying pan or griddle.

Fry on medium for about 3 minutes per side.

Put the finished toast onto your plate(s) and return to oven.

Finish frying slices.

Serve, slathering with as much butter and maple syrup as you like!

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Layers of love and history

I love layered warmth when I sleep. I heap on the Bothy blanket we got at St. Andrews in Scotland, the afghan my mother made in the 30’s and the bedspread my mother and grandmother made in the mid 30’s.

They’re not heavy, they’re my history.

1977, from St. Andrews Woolen Mill, St. Andrews, Scotland


Afghan, knitted and embroidered by Sylvia Liswood, late 30's


Completely hand-sewn bedspread, by Sylvia Liswood and Hannah Schlosberg, 30's

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