Hi Girlfriends~

So sorry to be such a slacker...it's like everyday I intend to sit down and blog then--poof--the day is gone and I haven't done it. My bad. Anyway, I am very happy to report that I have made, believe it or not, the apple bundt cake. It's very good, very moist, and very autumnal. I took half of it to Phil Martin's and he said he had never had such a moist bundt cake. Took the other half to what was supposed to be our TCU tailgate but it got rained out so Jerrell and I noshed on it then gave the rest to Jacob, our dog sitter. Haven't heard his comments but you'd have to be crazy not to like it. I have no cute pictures to post but hey, at least I got on here and did something. I'll be anxious to hear if you all like the cake. I bought a great new bundt pan and I think it was the key.

We are going to Santa Fe tomorrow until Saturday so I promise to take some pictures of our food. Of course, nothing will compare to Holly's slide show! How clever and high tech!

And I am so looking forward to San Fran and Philo! LOL, Kathy

AAAnnnddd We're back

Well it is official summer (break) is over! So lets head back into the kitchen. I have changed the rules (because of whining... and not just from one of you, but several), so this is the new plan - let me know what you think. We will continue to pick recipes each week, taking turns as usual only this time only the person whose turn it is to choose has to cook. The person that chooses has to tell what she is cooking next in case the rest of us want to cook along. Also, the rule will stand that we all cook out of the Baking from My Home to Yours cookbook unless you want to post a new recipe on the blog. Haute is the first to pick and she has selected the Double Apple Bundt Cake on page 184, she will bake this cake and report back by Sunday October 27th. I hope everyone had a great summer break. The hubs and I headed to Northern California over the Labor Day weekend. Had such a great time, I am going back! More on that later....

Taylor is helping me with this program. Soo, here is a pic from this summer in Italia! It was truly wonderful.

Last week I got to go see Reagen and help him settle in. Whenever parents are in town and picking up the tab we always seem to find takers for dinner :) This was Reagen with Kathryn Timmerman and his roommate at the SAE house, Chad. Georgia was beautiful and rainy, Reagen seems excited and fired up about sophomore year!



T-Bear was in town and we decided to cook out of the cookbook she brought me back from London. We stumbled across a Swiss Chard and Artichoke Feta Cheese Pie, it was Delish! Served with a Couscous cranberry salad. Everyone went back for seconds, the trickiest part of the evening was converting all the measurements in the recipes and after a while we "winged it."

Good to see Haute smiling and looking in the rearview mirror at the surgery!

This has been one long road for our dear Haute! But I know she is well on the road to recovery and that's GOOD! Hopefully, the next three to four weeks won't be too bad and you'll be back on track for lots of good times and good blogging. And I say kudos to T-Bear whom I know has risen to the occasion and shown us all how loving and thoughtful she is. What a wonderful person/daughter/granddaughter! We love you for being so sweet to your mom during this pretty challenging time.

On a different note, we've been having some fun times with Courtney, Tom and Thomas! We just can't get enough of that happy little boy! We had a good birthday celebration for Daddy Jerrell and he is loving his Kindle. I was secretly hoping he wouldn't so I could have it..ha!

We had a big picnic at Eagle Springs with lots of kiddos. Here are the matriarchs of the families with all the grandchildren. It was action packed. They all leave on Tuesday...so sad. Haven't really cooked much of anything except CORN! It is the sweetest, tenderest corn in the world. And we've been eating a lot of peaches since Jimmy Thomason brought me a whole BUSHEL. Peaches, anyone??? I've given many away but still have a lot left.

Happy birthday to Thomas....White that is! And love to all!

MK

On The Road Again...

Well it's official, I have been dismissed from my nursing duties, kicked to the curb... boo hoo for me. Woo hoo for haute! She is feeling much better .... good enough to get out of the house for a little while.






We had a great lunch a North in The Domain and celebrated the success of the surgery.






On a sidenote, hats off to this kid, who is becoming a lovely young lady. She ran errands the entire time I was in Austin, from the grocery store, to the drug store, to restaurants, picking up sundries and delivering dinner to her grandparents, banana pudding and skim milk to her cousin, cards and cravings to her mother and cooking dinner for all of us at home with out a single complaint.
DAD - GIVE THIS GIRL A RAISE!

Also, I will note, because she won't say, the road to recovery will have some potholes, the doctor says there will be a rough three to four weeks ahead for her as they adjust her medicine. So keep those cards and prayers coming!

Julie & Julia or Holly and her hautes

What a grrreat movie!! Grab a foodie and run to the coolest theatre near you. It was so enjoyable. All about a woman who loved her husband and loved food. Holly had Julie's idea - only she didn't get it together quick enough to make a book and a movie about it. Now she has to make her money the old fashion way - earn it. Instead of raking it in doing what you are passionate about. She, Julie, was a little more aggressive - 561 recipes in 365 days. (It is, I do believe a fictional book!!)

I have been baking a lot lately, but it is about to come to a screachin holt. With RD back at UGA :-{, but, truly :-} and Tbear here for a brief dusting off of her boots. But, indeed, she is to arrive tomorrow at 1!! I don't know who is more excited, Charlie or Lance and I.

I so love the pics, please keep them a comin! I will try to have my adorable computer savy daughter teach me how to do dat!!

So, in the spirit of Julie, we sister slackers need to step up the pace!!

You are loved,

Haute

Fancy Schmancy

Pam, I see that you are catching on to our blog style - blog, or be thrown under the bus! Well I made the Coconut-Roasted Pineapple Dacquoise, page 293 the other day. It is pronounced daquahhhhh - I know that is correct because Mama Kathy said so. Now girls if you try this, and I think you should, clear your day - your ENTIRE day. The dacquoise (meringue) bakes for three hours. Then the ganache needs to be heated and then chilled for you guessed it, three hours. Now if I had read through the entire recipe before I started I could have done this simultaneously with the meringue, however I did not. So, take note if you make this. When I got to the pineapple steps I did not use a fresh pineapple, I used canned sliced pineapple which worked out just fine. I made all the parts the day before, then on the next day, whipped up the ganache and assembled the daquoise. No, I am not a huge meringue fan and only made this because the hubs picked it out. Truthfully, kind of a sleeper - I was really surprised, I really liked this and so did everyone else. It is really good for a summer dessert. It is light and fresh and a great way to kick back and celebrate after spending the entire day putting this together. Plan on sharing with a few friends because I don't think it will have a very long shelf life. TRY THIS!

Hello ladies,

I have learned a very valuable lesson - be sure to check the blog regularly or you risk being scolded publicly. And, I fully deserve to be scolded! So, I will try to redeem myself.

I have been on traveling a lot. We went to Italy in June, I did my South Padre trip with Amy etal week before last, and I spent this past week traveling for work - Monday in Houston, back to SA on Tuesday, Fort Worth on Thursday, Houston on Friday and finally driving home Friday night in a rent car due to extreme flight delays. Then, I decided to continue my torture by taking Mercer back to school shopping yesterday at the San Marcos outlet malls! The heat (103) and the crowds were bad, but it was worth it to get to hang out with Mercer by myself. She's starting high school in the fall, she's beautiful, and she's about 5' 8". (We look like Mutt and Jeff.)

While the shopping excursion was about Mercer, I did have to treat myself to a few things. (big surprise, right?) I purchased a Calphalon egg poaching/saute pan, and I used it this morning to make a great, simple brunch of poached eggs garnished with fresh basil on broiled tomatoes. I've posted some pics that happen to include the world's cutest red poodle. Speaking of world's cutest, I love all the Thomas photos - please keep them coming!

Much love to all,

SistaFriend

Basil Plant and Word's Best Dog

Freshly Squeezed OJ from

Rio Grande Valley Oranges.

Grapefruit Juice to Come.

Throwdown

We ran up to Des Moines over the weekend, to catch up with Cortney, so I thought I would make her some pound cake, as it is one of her favorites. I dusted off my Baking cookbook, turning to page 222. This recipe calls for a lot of beating of the butter, then even more as you add the eggs and the batter turns out very light and fluffy and I was pretty hopeful. Now you have to bake it on a baking sheet to insulate the bottom of the cake from burning. The cake was dry and not to flavorful and not too exciting. Perfection Pound Cake - I don't think so. Where is my go to recipe?

Now my Aunt Edie may not have published a cookbook but she DID know her way around the kitchen. So print this recipe out and tape it over the one on page 222 - because when you want pound cake THIS is the recipe you want. Now bring on Bobby Flay!

POUND CAKE


3 c sugar
1 c butter
6 eggs
3 c flour
1 c buttermilk with 1/2 t of baking soda stirred in
1 t vanilla

Cream the butter and sugar together. Beat in eggs one at a time. Alternately beat in flour and buttermilk. Add vanilla. Bake in loaf pan (greased and floured - I used three) at 325 degrees for One hour and 10 minutes. No need to insulate, these babies won't burn.

The big dogs - hanging out on Campus.



The princess and her pup.

I'm here, I promise. I, however, have not cooked one meal since June. In fact, it was such a momentous occasion when I did cook, that I had to take a picture. Here is the picture as proof that I still know how.

I'm hoping in a few more weeks I'll feel like cooking again, and maybe even eating healthy for a change!

Since I don't have any food thoughts to share, here are a few photos of my little one for you to enjoy.

Photos

Holly, I have to say those photos of your basil and pesto make anything I've seen in a foodie mag look amateur. Beautiful, is all I can say. And I, too, planted a basil plant up here hoping to be able to pick some on a whim for a caprese salad but alas, some little cottontail happened by and now I have three little stalks. Makes me so mad. I know Sistafriend has had a great basil plant in the past and makes pesto regularly but she has been less than stellar as a blogger so she probably won't post a picture of hers on here. I think I'll have to speak to her about her commitment to Haute Women.

Didn't win the tourney--like any of you thought I would...ha! So glad to not have to roll out the door at 7:15 to hit the golf course tomorrow...sleeping in a bit sounds very attractive if only Sydney will comply. Love, love, love you girls!

Presto It's Pesto!

Ok so I planted ONE basil plant earlier this summer and I wondered if that would be enough. But the internets assured me that every time you cut off a stalk of basil that two more grow back. Soooo, YES one basil plant is enough.

Before.......



During ....., no that is not a banana, it is gahlic.....

After - I have not used the pesto yet, but man does it smell good. So get yourself a basil plant, it is going to stay warm for a while. This is great on grilled chicken or fish.

PESTO

2 cups of packed basil leaves
3 cloves of garlic
1/2 cup pine nuts, toasted and cooled
1/2 cup grated Parmesan Cheese
1/2 teaspoon salt
a couple of grinds of fresh pepper
1/2 cup olive oil

Wash and dry the basil leaves. Throw all the leaves and everything else (except the olive oil) into the food processor fitted with the sharp blade. Pulse a few times to get everything going. Then turn on the processor and let it run while drizzling the oil in. Stop when all the oil is incorporated. Place in an airtight container and place in the refrigerator - it will last about three months.

Not enough cookin' goin on!

Hi Sisters'

Okay, I have not had enough people around for cookin' lately ~ dagnabit!! I did try out a cowboy-coffee rub ribeye last night. It was okay. But the roasted tomato, mozzerella, basil stack with a special little vinegarette was quit tasty. I made a peach cobbler out of Cook's Ill. mag. It was good as well. They say the secret is baking the topping before - they could be on to something!! I also tried the salmon fish cakes out of there - they were deelightful!! I need a couple of attendees for a yummy looking fish taco recipe I have. Ooh, I also tried the "ultimate oatmeal cookie" out of Cook's Ill. Did not diasppoint! It was with chopped up choc. and cranberries - lovely - need I say more.

Loved the picture of Thomas - need so many more - since he is possible the most gorgeous little boy in all the planet!!

Stay cool ~ and keep it between the lines!!

Haute Hayley

I wish my stomach only stuck out that far!

I know I sent you all this photo already but it's just so darn cute! We went to the cutest new yogurt store on Lover's Lane called I Heart Yogurt while in big D the other night. We'll be making routine trips for sure. I don't really have anything to blog except that I agree with Holly that we are a lazy bunch of bloggers. It must be the heat...although that excuse really doesn't work for me now. I am going to try a new dish tonight called Baked Penne with Corn, Zucchini and Basil and I'll let you know how it is. Holly, you just keep on prodding us along. I am getting ready to play in our Member/Guest golf tourney so wish me luck. More than likely, I'll make Tom Watson's playoff effort look good...poor guy. Will let you know how it goes. Hayley, we'll all be keeping you in out thoughts this week.
Love all of you! MK

Chillaxin'

Honestly, we are the sorriest group of bloggers I have ever seen. So, I have decided that since this was my gig and I just dragged the rest of you into it, that I will continue to post throughout the summer and give the rest of you the summer off. Since it was my idea to cook through the cookbook I am going to continue on and I will report back any major finds. But the other idea of this blog was for us to stay in touch.... Well check minus in that area because we could use some improving. I hear that some of us have gone to London (1), Italy (2) Washington DC (2) and Colorado (2) BUT have you really???? Because I do not see any pictures. If you need help posting photos call me and I will walk you through it. Or if you just want or NEED the summer off No Problem I will continue on with posts on a more frequent basis. Feel free to join me and we will try to regroup after Labor Day. STAY COOL!!!!

Greetings from coooool Colorado!

The Sydster and I just came in from an exhilerating walk along the river---without breaking a sweat I might add. Everyone's invited so come on up! Holly tells me it's my turn to pick a recipe. Since we went to Costco yesterday and stocked up on a lot of meat, I am going to post a recipe for Grilled Flank Steak with Corn, Tomato and Asparagus Salad. Doesn't that sound like a perfect summer dinner??? So here goes...

1 1/2 c. dry red wine
1/2 c Dijon mustard
1/4 c packed dark brown sugar
8 garlic cloves, peeled and crushed
3 large shallots, coarsely chopped
2 T chopped parsley
1 T. chopped thyme
Kosher salt and pepper
1 1/2 lb flank steak
2 T cidr vinegar
1 T. honey
6 oz. cherry tomates
1/4 small sweet onion, thinly sliced
6 oz thin asparagus
2 ears corn, shucked
1 T. olive oil
6 basil leaves, shredded

1. In a large glass dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 T salt and 1 t pepper. Add the steak and turn to coat. Let stand at room temp for 2 hours or refrigerate for up to 8 hours.
2. In a med. bowl, whisk the cider vinegar and honey together. Add the tomatoes and onion andd toss. Let stand for 1 hour.
3. Light the grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Cut asparagus into peices and cut the corn from the cobs. Add to the tomato mixture along with the basil and toss.
4. Remove the steak from the marinade and pat dry with paper towels: season to taste. Grill until meduim rare, about 10 minutres total. Let reast for 10 minutes.
5. Slice steak thinly against the grain. Season tomato salad with salt and pepper and spoon alongside the steak.

Bon Appetite!

World Peace

Buongiorno Sista Friends!

We had a wonderful trip to Italy.  While we had some fab food (especially the seafood in Sorrento), none of the desserts overwhelmed me.  Hence, I do not have a great Italian sweet to share.  Reality hit me hard when I had to return to work on Thursday, so I decided to console myself with some chocolate (even though trying the biscotti you all are raving about was tempting).

I made the World Peace Cookies (p.138) this morning.  I would have blogged sooner, but I decided to make 100 more batches and ship them to Iraq, Iran and all other troubled parts of the world.  We could truly achieve world peace if everyone would eat one (or maybe one dozen) of these cookies daily!

I love the fact that they are done in a "slice and bake" mode -- perfect for the holidays when you want to make them ahead and then easily bake them for a special treat or gifts.  They are VERY chocolaty, and I know that MK will love the salt in them.  Be sure to use the fleur de sel -- I think it makes a difference.  This one is a keeper!

Ciao,

SistaFriend

PS: The biscotti container was purchased in Sorrento.

29 AND FEELIN' FINE!

The hubs and I went back to the scene of the crime (the beginning of my blog idea) to celebrate our daughters' husband (say that out loud) birthday. Since I thoroughly enjoyed my last visit to 560 I thought a revisit was due. The food was FABULOUS, (Chris had the Filet, Kristin had the Sea Bass, Thomas the Salmon and I had some Seafood Curry Thing - all were great!) the drinks potent (Blackberry Margarita - Yes, Please) and the dessert (Chocolate Souffle - we were able to suggestion sell to both tables on either side of us) was sublime. A great treat for us and a fun way to celebrate with Chris and Kristin. The restaurant was not rotating (Major Bummer) but everyone said it didn't matter. But IT DOES! May have to go back again - but I am calling first. Too many revisits are not on my radar - there are way too many new places to try!



BIRTHDAY BOY !!!

IF YOU LIKE COBBLER!

Hello Sweet Sistas!

This is Dorie's Mixed Berry Cobbler that was a huge hit at Kristin's (except for Kristin who is crazy!)! So very simple and the crust was easy and sort of cakelike. It definitely can use the sweetness of a dab of ice cream because the fruit isn't super sweet. I used raspberries, blueberries and blackberries which were all at their peak ripeness. I will keep this in my repitoire (Haute--there is spellcheck on this blog but perhaps in doesn't include French words--I will check ;>). Please note spelling for future blogs!

The only other thing I did this week was make some wonderful pesto. The organic basil at CM was beautiful and I couldn't stand to let it go to waste so after using it with some really good local tomatoes and some fresh mozarella, I had a lot left over. I used Michael Chiarella's pesto recipe. Simple and to the point. Tomorrow night we will finish it up with some fresh red snapper. I had to pass up the Copper River Salmon which caught my eye but it was a mere $44.95 a pound. Didn't notice too many folks asking for it at CM.

I have to confess I still haven't made my biscotti. My plan was to do it this weekend but it was interupted by a cute little boy that provided a lot more fun. Here he is riding the Forest Park train. He is such a little boy...where did that little infant/toddler go??? Nevermind...for some reason, it won't let me download his picture. Go figure. I'll send it under separate cover.

Okay...off to fix a little gourmet dinner for the "hubs" as Holly says:>).

Love all of you, MK

Hayley's turn

Hi Ya'll

Welcome Pammie!! So glad to have you on board. Okay, so head sister says my turn. Well, I will give you choices. If you own, or can borrow, (Kathy's) it is stove top smokin' time. I have really come to love this little thing. So easy to use, and everything turns out so moist! De-lish!!

Loaf Pan Chicken:

3/4c. applesauce
3T. Worces(whatever) sauce
1 yard bird!

Combine and coat chicken with it. Dripping over the bird which is placed (snuggly ) in the loaf pan.


Dry rub:

1T. turbinado sugar
2 1/4 t. paprika
1 1/2 t. pepper
1 1/2t. garlic salt
3/4 t. salt
1/4 t. ground cumin
1/4 t. ground coriander

In a small bowl, combine dry ingred. and mix well. Coat entire chicken, getting under skin ( I know, I know) with the dry rub. Place the chicken into loaf pan, breast side up and smoke at med. high for 2 hours. You have to tent the smoker. I also leave on the draft the entire time. Although the smoke doesn't seem to be a problem. You can also slow bake it at 300 for 2 hours, or put on a real smoker - of which we don't have.

Choice 2:

This is probably the simpliest thing in my repoitire (sp) [I am sure MK will correct my:-)] But most requested:

Ice cream Pie:

7 T. melted butter
1/4 c. brown sugar - you know I go for dark brown every time...
2 oz. unsweet choc
1/2 c. choc chips
3 c. corn flakes
1/2 c. finely chp'd walnuts or pecans - Hughes opt out of
1 1/2 qts. ice cream (coffee or vanilla) It is so importante' to use the very best. I will use Amy's mexican vanilla.

1. In med saucepan, melt butter, brown sugar, unsweet choc and choc chips over low heat. Stir constantly until thoroughly mixed and sugar is dissolved.

2. In large bowl, place cornflakes and nuts. Pour warm choc. mixture over the corn flakes, gently stirring until flakes are THOROUGHLY coated.

3. Spray 9" pie pan with PAM - and lots of it!! Gently press coated flakes evenly into pie plae. Place in freezer until firm.

4. Fill frozen chocolate shell with slightly softened ice cream. Freeze until firm.
Top with Fudge sauce, praline sauce or berries.

We Hughes' just eat straight up -no syrup or nottin!

Okay, just had UGA's top 12 skiddos over. Pizza night. Fell in love with this pizza...so I retrived the recipe from the trash to share with you all tonight.

Blackened Chicken Pizza:

3 t. blackening seasoning, divided (found on spice aisle)
1 boneless, skinless chicken breast, pounded to 1/4" thickeness. They will gladly tenderize it for you at the meat counter.
4T. butter, divided
4 garlic cloves minced
1 shallot, minced
2 T. flour
1/4c. white wine - plus extra for all of your effort you are putting forth..
3/4c. milk
2T. chopped fresh basil
1 1/2 shredded mozzerella cheese, divided
1/2 c. fresh spinach leaves
8 slices of bacoon, cooked and crumbled
1c. grated parmesan cheese
Pizza crust - I bought mine from CM - ran out of time

Sprinkle 2t. blakening seasoning evenly over chicken breast. In a large skillet, melt 2T. butter over med-high heat. Add chicken, and cook for 2-3 minutes per side or until done.

Remove from heat, cool and cut into bite size pieces.

In large skillet, melt remaining 2T. butter over med. heat. Add garlic and shallot, and cook for 2 minutes. Stire in flour, cook for 2 minutes, stirring constantly. Gradually whisk in wine and milk.

It is totally up to you, but you may want a swig of that wine while waiting for the thickening process....

Continue to whisk the mixture constantly for 4-5 minutes or until thickened. Stir in basil and remaining 1t. blackening seasoning. Remove from heat.

Stir another 1/2 c. mozzerella cheese and 1 c. grated Parmesan cheese over the top. Bake for 15-20 minutes or until slightly browned.

Yummers!!

Okay, let me know what you think and what you decided on - love to each of you!!

Haute

Rome Calling

I finally made the Bucatini this weekend in Longview. I cheated and had Nico do my shopping. Unfortunately, half of the ingredients were left in Dallas. Cheaters never win!! The meatballs were by far my favorite, and I'm with Holly, usually not my favorite. I loved the smoked mozzarella inside. The local Skinners did not have pecorino (veal, flat leaf parsley, etc.), so I had to improvise a bit, and my sause was a little lacking. I also made a frito misto with green beans, garbanzo beans, cauliflower, and lemon. The lemon was my favorite.

I will be on to our next recipe as soon as I work off my frito misto. That should be sometime in 2010. :)

Welcome Pammy - and Happy Birthday!!

Welcome Sista/Friend Pammy

And Happy early Birthday to ya!

I don't have much to report...I just felt like it was time for a posting. I am reading "I Loved, I Lost, I Made Spaghetti which I gave to Haute and Holly (but kept Holly's with her permission since she was reading something else for Bookclub). It is pretty funny, a quick read, and there are some pretty simple recipes that I would like to be able to throw together like the author does.

Here is a great Strawberry Spinach Salad that I am going to take to sweet Kristin's who was nice enough to invite us over tomorrow to see their new house!

2 T. sesame seeds-toasted
1 T poppy seeds
1/4 c. sugar
1/2 c. olive oil
1/4 c. white balsamic vinegar
1/4 t. paprika
1/4 t. Worchestershire sauce
1 T mince red onion
10 oz.fresh spinach
1 qt. fresh strawberries, cleaned and sliced.
1/4 c. glazed walnuts
1/4 c. blue cheese, crumbled

Whisk together in a pan the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Wor. sauce and onion. Heat gently until the sugar dissolves. Cool.

In a lare bowl, combine the spinach, strawberries, walnuts and blue cheese. Pour dressing to taste over salad and refridgerate 15 minutes before serving. Serves 4.

I had this salad at our women's year end church luncheon and it was delish. I also made the cardamon coffee cake today to take to a reception tomorrow...I know I am a little behind. I also have all the ingredients for the biscotti and will be making it soon. Will let you know about the dessert I am making to take to Kristin's tomorrow. It's the mixed berry cobbler. My fridge is loaded with blueberries, blackberries, raspberries and strawberries right now!!! A beautiful site.

Happy Memorial Day to all my sistas. Let's all take a moment to pray for our troops!

Love you all. MK

SistaFriend is Here!

Hello Sistas,

I am so honored to be an official member of HauteWomenBakingUpFun! Thank you for the cookbook and the invitation to membership. I can't promise good participation until after we return from Italy, but I can promise to be on the lookout for great Italian recipes while we're gone.  Cheers!

SistaFriend

GET YOUR GRILL ON!

If the weather straightens up - try this over the holiday (or Hollyday as the hubs calls it). Do not let the name scare you off it really isn't barbecue. This came from Bobby Flay a long time ago.

Barbecued Mahi-Mahi

2 T. Paprika
1 T. Ancho Chile Powder
2 t. Ground Cumin
2 t. Dark Brown Sugar
1 t. Chile de Arbol Powder
1 t. Kosher Salt
1 t. Ground Black Pepper

4 Mahi Mahi Fillets

Combine all rub ingredients in a small bowl. Heat grill to high. Do not cook on a open slatted grill the rub will fall through use a flat grill to cook this one. Brush each fillet with one teaspoon of olive oil. Rub one side of each fillet with 1 tablespoon of rub and place rub side down until slightly charred and a crust forms approximately 2 - 3 minutes. Turn over for an additional 3 - 4 minutes. Top with a Tropical Salsa - don't have a recipe for one - keep reading.

Tropical Salsa

3 Ripe Mangoes, peeled, seeded and chopped
1/2 c. Plum Tomatoes - Chopped
1/2 c. Red Bell Peppers - Chopped
1/2 c. Purple Onion - Chopped
1 T. Garlic - Minced
1 1/2 t. Jalapeno Pepper - Minced
1 t. Ground Cumin
1 T. Olive Oil
1 T. Red Wine Vinegar
1/4 t. Fresh Lime Juice
1/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/2 c. Fresh Cilantro - Chopped
1/4 t. Salt

Combine and spoon over fish.

Biscotti Baby!

I have not tried biscotti before - which is why I AM LOVING this challenge. When I saw biscotti while waiting in line at the Starbuck's counter it looked hard, stale and frankly completely unappetizing - so I had no interest in this treat(?). But as I threw down in March, this is a challenge to push all of us to step out of our comfort zones. So try it I did..... and I liked it. Mine turned out a little soft (much better then that 2 x 4 product they push at the coffee shop) and ALMONDY!!!! - One of my loves.

Major Therapy for Haute

Please don't let the head sister know...but I have had to do some heavy baking lately. T-Bear left for London last week - so it was off to the couch (a.k.a. the kitchen) for my therapy session!

Delved into the Chocolate malted whopper drops (pg. 85) - so very excited about trying these out. What is it with me?? Flat as a fritter. The whopper balls melted away. Could taste the caramelly taste - but not texture - and I love texture!! (Maybe because my body has so much of it these days:>)

And then - what I have been dyin' to do - our family favorite choc. chip recipe using fleur de sel and european butter - wow they were oozing and spreading before I could get them in the oven. Pretty much turned into one big tuille. Pretty much cut them into rectangles - and scooped them off the cookie sheet. Even tried refrig. the next batch - no luck! Back to my C/M Organic butter...but defintely liked the salt thing-a-ma-jig.

Okay, then the creme de la creme Rebecca's (Pasty Queen) Earthquake cake OMG. That's gosh, not God; TDF recipe. I made it with the Valharona choc (expeeensive - yes!) cocoa powder. Found in CM's bulk; Vietnamese cinnamon-more intense flavor; and did the Sylvia Winestock tip of basting the baked cake layers with a simple syrup (1c. sugar and 1c. water - boil until dissolved and add 1/2 (yes, that's right) of whatever you want. i.e. almond extract, vanilla extract; kahlua, whatever; and baste away. It is for a birthday lunch tomorrow - what is left.


So, verry sorry head sister - I will try to stick to the schedule and not bake anything that is not on the play list - or at least for a week - or so - but my girlfriend's gone - for three months!! (Of which I am soooooo very excited for her - truly!!)


Each one of you is so very loved and so special to me!!

Gotta run and purge so I can try to make room for Vivo's margarita - because Lance won the men's club championship at Austin Golf Club!! Howsa' 'bout that. Seriously, I don't know how God has time for everyone else - because he is so busy with me and my family!!

Haute

One to brag about!

Holly and I had a very successful dinner last night, if we do say so ourselves. CB's bucatini was very good and Holly's bread pudding was lights out!!! At the suggestion of the Central Market guru, I used panko bread crumbs, rather than Italian bread crumbs, that had been moistened with water and it made for a moist, tender meat ball. You really need to triple the sauce for a group of eight or more because the recipe just doesn't make very much. Holly said she doubled it for four of them. Anyhow, it was all very good and everyone seemed to like it (except for Kristin who didn't eat much of anything but oh well. Cortney and Dan were very cute and had a great time in New Orleans. Ellen DeGeneres was the MC at Tulane graduation and Cortney said she was hilarious. Fun!

I haven't made my biscotti yet but plan on doing so sometime in the next few days. I will mail Pam's cookbook tomorrow. Today was fraught with household problems like the washing machine drain backing up and leaking down into the downstairs bedroom soaking the carpet, mattess and ruining the ceiling....not fun.

Here's to tomorrow being better...xoxo, MK

Hey Girlie Girls~

Wassup? T-Bear is still trying to get out of the country - a little slower pace than she would like. But, we are a tryin'. RD is working for Lance - busy bustin' his muttons on rock breaking! He has some pretty funny tales to tell.

It was a great M-Day! I was so very lucky to have both of the skiddos home and have daddy and kathy here as well. Taylor treated us to pedicures - followed by a round of applause at the salon - in honor of all the mother's there:") And last night sweet Jimbo hosted a backyard bbq for T-Bear going away. Needless to say - there was enough for about 30-40 people. They have an UNbelievable outdoor kitchen/pool/HOT Tub area. Wolfgang would give his eye tooth for this facility to have a roof over it.

But, there has been lots of cooking in between. The Cardamom thing a ma jigs were great. I like the topping, consistency (or texture) and the slightly sweet taste. Not overwhelming at all. And, the chocolate brownie - well - should we just say - b-e-a-utiful!! Loved the cherries in there. I wasn't so sure I would, but Holly convinced me otherwise - and rightfully so. Taylor especially liked the icing/mousse. Had to forgo the lemon tart. I feel a little like Lucy in the episode where the conveyer belt picks up the pace and she and Ethyl are a eatin' and a stuffin' the chocolate bon bons in their aprons!!

But, I am definitely going to try the meatballs...soon.


In the name of sisterly love,

Haute

Allow me to reintroduce myself

Since I've been MIA so long, you all may have forgotten I was part of this sista blog. I have a good excuse...my DSL has been down since at least last Tuesday. AT&T is a master at giving a person the run around. It's too long a story to go into here but suffice it to say, I am seriously considering changing providers. I am far too dependent on the Internet for everything I guess but that's what we've come to. But now that I am up and running, I can move on and start blogging with my sistas again.

We had a sweet time in Austin with Haute and family. It was good to see the grandkids and have some girl time together on Saturday. Plus, Haute (as head chef) and I (as sous) whipped up a delish meal of fish tacos, chopped salad and a berry dessert. Let me just say that it sounds simple but nothing Haute does is. It's just a good thing there were two of us and five dogs and a cat! It was lots of fun. Sorry I didn't have my camera.

I am having the White clan along with Brian for dinner here Sunday night and I think I will try CB's Buccatini. Holly is going to do white chocolate bread pudding...eat your hearts out, sistas.... so we'll have lots to report. Also, I will at some point make the biscotti and let you all know how it turns out. After last weekend, I am having to detox so it will be later in the week. No amount of gym time can offset what I ate this past weekend.

Love to all, MK (that's MamaKathy in case you forgot me)

Chef Boyardee

Ok, I have to admit almost half the fun of trying these different recipes is the weekly scavenger hunt I go on trying to find the ingredients that the recipe calls for. Bucatini WHAT ??? so its off to Central Market I go locating a package of Bucatini No. 06 (its spaghetti on steroids) on aisle 7. The rest of the ingredients were easy to find. I made twice the amount of meatballs the recipe calls for because it needs 8 oz of ground beef and veal, well the veal came in a 16 oz package, I grabbed a pound of ground beef and doubled the meatballs, thinking I can use them in something else later. I also doubled the the sauce recipe because we Whites like our pasta saucy! The short story is, loved the bucatini - it's fatter and beefier and just different. The pasta sauce - loved that too real tomatoey, the use of the crushed tomatoes made for a real chunky great sauce. The meatballs were good - I don't like meatballs, meatloaf or anything similar but they were good. The boys L-O-V-E-D them. The hubs wants to try some of the leftover meatballs in a meatball sub. I would make this all again, and continue to double the meatballs for leftover or alternative use and double the sauce - 'cause that's the way we roll.


Thanks CB for a great choice and a delicious change of pace.
Up next Mama Kathy has selected Lenox Almond Biscotti on Page 141.
Bon Appetite! Ciao

It looks like our trip to Mexico is tentatively on. I know. We're suckers for a pretty beach and a cold margarita. I promise not to come to your house and breathe on you when we return. Due to this turn of events, I have 8 days to drop 3 dress sizes. Whoops! Any suggestions are welcome. My first step is to hold off on the cherry fudge brownie torte. But, believe me, we are not missing out on that. I think we will serve the bucatini and torte the day after we get back. Everyone is welcome to come indulge with us! We'll provide face masks for a small fee, if desired. And, I promise to wash my hands at least once during the cooking process. :)

Happy Mothers Day to all of my favorite Moms!

Update on the Torte

Thomas said "Going to the office? I don't think so!"
It is going to be a looooonnnggg week for me with the Cherry Fudge Brownie Torte in the house.

AND IT'S OUTTA HERE!!!!

Sistas' we got a winner! Woo Hoo! This one is a direct hit - straight out of the ballpark! Finally a recipe that made the eyes roll back in the hubs head - he had to have a cup of coffee to cut the chocolate. SAWEEEET! So I read through the recipe and saw that I needed a 9" spring form pan, OF COURSE I have an 8" or a 10". Now I will buy a new pan if it was one I don't have - but honestly I do not need another spring form pan. The hubs said go with the 8" pan (wasn't this the guy that last week the coffee cake was too tall????). Sacrificed the hubs during a huge down pour of rain to run into the liquor store to buy the kirsch (I stayed in the car) it's cherry brandy in case you want to expand your bar tending repertoire. The rain stopped I grabbed the chocolate bars and cherries and I was good to go. Now I am thinking, chocolate and cherries, this is looking like a great start. So I broke open the package on my Brand Spankin' new Beater Blade+ and I love it !!!!



Sistas' get thy self to the store - if you don't have one of these you are not living life to the fullest!
Sur La Table $29.95 - Williams-Sonoma $39.95 - I'm just saying.....


I boiled the cherries in water and then the kirsch - then the hubs lit that sucker up. Alright it was a little lackluster, I wanted flames, I got a small rolling fire not even enough to toast a marshmallow by .... bummer.



Finished baking and assembling the torte and threw it in the refrigerator for a couple of days, we have been pretty busy. So tonight after the gym (ah, the irony) we cut the torte open and had a slice. This IS FABULOUS! and Very dangerous - it goes to the office in the morning. I don't mind losing a day at the gym - BUT not an entire week - no way. I am glad to see that CB took the initiative to post a non sweet recipe, so that's my plan for Sunday night dinner and it looks really great!



Ferosh pick Haute!
I don't know what is up with the time stamp on the posts.

P.S.S. (continued ;>)

Has anyone else noticed that the time on our postings is way off? Just wondering?

P.S.

Jerrell would really dig the recipe you are going to try, CB. Let us know when you make it and we'll be on our way!! MK

I'M STRAYING,TOO

These sweets are killing me...I have no will power when I have them around so I need something a bit healthier. Is that bad, head sista?? I made the Chocolate Spice Quickies for a church thing and they were so so. I wouldn't do them again but of course, I ate several :<(. So I am going to try a Chicken Piccata recipe and if it's good, I'll publish it here. It's not that healthy but Jerrell thought it sounded good and in fact, dog eared the page out of this "Cuisine at Home" magazine that I got in the mail. Let me know if I'm out of line.

Happy early Mother's Day to all you terrific mothers! xoxo, MK

Remembering Rome

This is my next pick. I have been wanting to try this because it reminds me so much of Rome. It is one of Giada's recipes. Forgive me for straying!

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Prep 20 min
Cook 55 min
Total: 1 hr 15 min

Ingredients
All'Amatriciana Sauce:

2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese , plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta

Directions
For the sauce:
In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

For the meatballs:
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan

Update from the M.I.A. sista'

Hey there 'sistas -

I have been a little overwhelmed lately - but all is settled down...for the moment:>)

Okay, so I reallly don't like seeing monkey man handling one of my favorite recipes - meanie!!

However, I enjoyed every minute of the head sister's visit. Tom did not cramp our style - too terribly much. Upon having a nice glass of wine and observing a few of Austin's finest on S.
Congress - transvesties, inked up skiddos, and darling kiddos; I asked Tom to go put our name on Austin's newest restaurant's list. It had been open 24 hours. He promptly reported back - wasn't going to happen. 3 hours wait. I pushed back my chair, paraded down there with a mission and we were seated within 1 hour. It is called people skills Tom:>) He so wanted to eat at Home Slice (buck 99 for a slice of pizza) across the street. He soon realized how strong Holly and mine's passion for food and new joints is. How 'bout that for grammer? He got on track quickly and didn't act up again - lest he wants to be invited back.

So, Holly bought me another cookbook - so I would lay off of cooking Dorie's. I believe I have done about 20 now. So, on this note sisters, I am officially going underground on revealing recipes/results.

I will dutifully try the cardamom cake and report back - pinky swear.

Best dishes,

haute!

Cardamon Crumb Cake

Finally - My week! I chose this recipe because I did not know what cardamon was. It smells a little peppery but in the batter it was sort of sweet, but a definite aftertaste - a little burn - pretty distinctive. So now I know. I am still looking for that out of the ballpark home run recipe - but this was a strong second base hit. I made the recipe and baked it in the 8" x 8" pan but I needed to bake it 45 minutes. The hubs thought it was too tall and wants me to bake it in a larger pan so that it doesn't rise up 3 - 4 inches, making a slice too big (whatever). I took the cake to my office (legal dumping grounds) and for the FIRST TIME in 26 YEARS of us working together (and me bring stuff to the office to eat) Pat Messer said to me, "That is my favorite kind of cake, can I have some?" HE NEVER EATS ANYTHING !!! I fainted dead away....



He liked it and so did my entire crew (but they are easy to impress).
The NEXT recipe was chosen by Haute CHERRY-FUDGE BROWNIE TORTE
Page 284 & 285.
Also, I bought Pam a copy of the Cook Book it is making its way around to all of us to sign. I have given Pam the name Sista' Friend.

YOU GO GIRLS!

Life's too short to not have an occasional celebration! xoxo, MK

We went out last night ...

Like we swore we wouldn't do,

Had to many Margaritas last night ...

Great food, great fun and installed a printer to boot!

Thanks for a great weekend !

Never Give Up....

Although I really wanted to after losing what I considered a Pulitzer Prize winning blog that disappeared into thin air. It was obviously me but I am just warning you, Sistas...it could happen to you and it doesn't make for a happy camper or cooker. Anyway, I've moved on and I did make the Brownie Buttons and quite frankly, I thought they were really good (and not just because that was the recipe I chose :<). I, like Holly, couldn't believe the portion so I doubled it and it still only made 18. I used about two heaping teaspoons per muffin which was probably the equivalent of a tablespoon in my mini muffin pan. The orange zest really made the difference, I thought. Also, I froze mine before I dipped them and then while still frozen, I double dipped them in the white chocolate. It made them extra good. I would take them to a luncheon...they were very easy and something a little different. I haven't done any of the other recipes yet, though. I hope everyone of my sistas is having fun either together in Austin or in Palm Springs. Thomas and I are having a grand time here in the ole Fort. Maybe tomorrow during nap time, I will peruse the cookbook and see what recipe I'd like to tackle next. Hugs to all, MK Here is a pic of the volcano eruption and one of the giant tortoises at the Charles Darwin Research Center from our trip.

Losing Faith ...

I am going to be real honest here. The reviews on the Baking from my Home to Yours Cookbook are Fabulous and the pictures, I know I get sucked into things from the pictures, but I need a reason to keep on believing. I thought this would be a fun way to keep in touch, see what is going on in each other lives and try out different recipes from a great cookbook, but so far nothing too spectacular...
But - I am NOT a quitter! So I rolled up my sleeves pulled the stickers off of my brand spankin' new mini muffin pan and plowed forward. I have regrouped - I now have a fabulous sous chef - he does not say much - but he is there to cheer me on and always holds out a helpful hand, so I shall keep trying to find an Out of the Ballpark recipe that I LOVE.
On to the Brownie Buttons, as selected by Head Sista. I read the recipe through and thought 2-1/2 ounces of chocolate, 1/4 cup of flour - WHAT?!?!?! Who is this recipe for Munchkins? Reverting to my Motto - More is More (MIM) I tripled the recipe and improvised from there. 1 Teaspoon of batter in each cup - SERIOUSLY? - who thinks that is going to work? I filled the pans with about 1 Tablespoon of batter which was close to 2/3 rds full and they did rise and filled up the pan. I added the orange zest and iced them with the white chocolate. I thought they were OK they reminded me of those chocolate oranges you see around the holidays which the hubs loves! So of course he LOVED these. Woo Hoo for him - eh, for me.


CB PLEASE locate your SD card or bite the bullet and purchase another. I need more photos of T3, not to mention shots from your upcoming vacation, you know the usuals ... sunsets, drinks, water and T2 in his speedo. I am headed south for the weekend hubs in the mood for Art, I am in the mood for alcohol and some hanging with my Second Sista (I hope he doesn't cramp OUR style) you know there will be food involved - and yes I have my SD card and I will update everyone soon.

Oh, time to pick another round of recipes. Let me know your choice.

Brownie Buttons

Thomas and I enjoyed making the brownie buttons. (I lost my SD card for my camera, so I don't have any photos to share. Sorry.) I doubled the recipe, but forgot to double the white chocolate, so they were not as pretty as they could have been. I liked the orange zest addition, but I agree with Hayley that a teaspoon was not enough for the mini muffin tins. I filled them 2/3 full instead. They were not my favorites. I think I might be an out of the box kind of girl. They would have been better with some ice cream or raspberry sauce...Maybe it was the chef...

Continuation of my earlier blog

Okay...I worked on my blog for two solid hours and it was so good. Then it just disappeared. I am furious and am going to bed. MK

I agree on the buttery taste. But, alas I have not met a lemon tart that I do not like, including this one! I would not rank it as the best I have ever had, but we all cleaned our plates. We served this for Laura's birthday dinner tonight, and everyone said they liked it and would want it again. In fact, most preferred the less tart taste.

I got my arm workout waiting for it to reach 180 degrees - which it never did by the way. (And it still turned out fine.) The recipe says it could take up to 10 minutes - - I quit whipping after 20 minutes. I blame it on my new William Sonoma instant read thermometer...And the straining into the blender was a little more than awkward. I opted to strain it into a bowl and then transfer it to the blender. I needed another set of hands for sure. (Thomas was off jumping in a bounce house, neglecting his culinary duties...)

I liked it better before I added all the butter, but I did like the light texture the butter created. Maybe next time I'll cut the butter in half...

Bring on the bikinis in Mexico!!

When Life Gives You Lemons....

Make Lemonade - Not The Most Extraordinary French Lemon Tart. I went and bought my 10 inch tart pan (LOVE IT) and made my Sweet Tart Dough (LOVE IT) I can not make pie crust and had PREVIOUSLY resigned myself to using Refrigerated Pillsbury Pie Crust - NO MORE! I loved making this crust , IN THE FOOD PROCESSOR Woo Hoo! It was too crumbly to roll out, so I pressed it into the pan (like Dorie suggested) and it worked beautifully! I put the crust in the freezer overnight, buttered the piece of foil, pressed it into the crust and baked it and YES the foil stuck to the crust - but not to bad. More butter next time!
Then I made the filling - I rubbed the zest into the sugar (Neat Tip!) and I will continue to do that anytime I use zest, it really did release the oils of the zest into the sugar. I continued on making the custard and all was well, I loved the taste and I poured the custard though the sieve, into the blender (kinda messy) and began to whip the custard, adding butter as I went, then I got grossed out - way too much butter! The custard turned from a nice deep yellow to the color of butter and all I could think of was BUTTER! The custard was the color of butter, it tasted like butter, it was like eating a stick of butter. The lemon flavor was gone. No one loved it, no one really liked it to tell you the truth. So the upside was - I can make a tart with a great crust ... I just need to find something else to fill it up with.




Up next Brownie Buttons ... and yes, I got a new mini muffin pan!

T-Bear so we had had an Austintacious weekend!

Early Saturday morn' we packed up the "peep show" boy and headed out to do our part for the "Keep Austin Weird" Easter Dawg Parade...

And the winner is... Yes, that is a pug in the flower.

~then we visited the 2 newest airstreams - tasty!! Taylor went for the crepes - turkey, goat cheese and spinach - some kind of good, and I tried the crunchy chicken flour tortilla cones - she won. But, there was left in my cone -so obviously mine 'twastn't too bad.

~Newly inspired - we were off to our own kitchen. And we sewed up some "Brownie Button's....

Yet, to be tasted, they are for Tuesday. They baked in a fraction of the time, and didn't rise. I would have filled them more full. But look terrific!!

~We just cleaned the last crumb from the cookie sheet from doing the Cheddar and Apple Scones. A good, slightly sweet , savory scone - good but no need to repeat!

~Hope you had an EGGztra special weekend! Love Haute~

THE life changing recipe

Here 'tis:

White Chocolate Bread Pudding

(did I mention it has 18 eggs - more or less - and 4 c. cream...)

5T. unsalted butter, melted
4 c. heavy cream
2 c. milk
1 c. sugar, sure, why not?
3 1/2c. (about 1 1/3#) white chocolate morsels
6 large whole eggs, plus 12 large egg yolks
1 t. pure vanilla extract
1 24-inch loaf dry challah bread, cut into 1/2" thick slices

Preheat oven to 325. (I do like this font) Brush a 9x13 baking pan with 2 T. melted butter. Okay, go ahead and slather it at this point. Line the bottom of the pan with parchment paper.

In a 4 quart saucepan - whatever that is - over medium heat, combine the cream, milk and sugar and heat just until hot. Remove from the heat, add the chocolate morsels, and stir until melted. Set aside to cool slightly.

In a large bowl, I know what that is; whisk together the whole eggs, egg yolks, and vanilla. Go ahead and sub out with some Egg Beaters - tee, hee! Whisking constantly, gradually drizzle the warm cream mixture into the eggs, continuing to whisk until smooth and well blended. (If the cream mixture is too hot, the eggs will curdle)

Lay half of the bread slices in the bottom of the prepared pan. Pour half of the cream mixture over the bread and allow to absorb the liquid, about 5 minutes. Layer the remaining bread on top and pour the rest of the mixture over it. Press down on the bread, making certain it completely absorbs the liquid. Cover the pan with aluminum foil.

Bake the pudding 1 hour. Uncover and continue to bake until the liquid in the cemter has evaportated and the pudding is golden brown, about 30 minutes longer. Transfer to a wire rack and let cool completely.

When the bread pudding is cool, cover and refrigerate until cold. Run a sharp knife between the edges of the bread pudding and the sides of the pan to loosen the pudding and then invert the pan onto a cutting board and tap the bottom to relase the pudding. Peel of the parchment paper. Trim off the crusty edges around the sides. Cut the bread pudding into six 2x3" rectangles and then cut each rectangle in half on an angle to form 2 triangles. Wrap and store in the fridge.

Raspberry sauce:

1/2c. water
1/2c. sugar
2 t. grated orange zest
2 c. fresh or unsweetened frozen raspberries

In a small saucepan over medium-high heat, combine the water, sugar, and orange zest and cook, stirring frequently, until the mixture is thick and syrupy, about 3 minutes. Add the raspberries, reduce the heat to low, and cook until the fruit begins to fall apart, about 3 minutes. Remove from the heat and let cool slightly. Then, using the back of a spoon, force te sauce through a sieve placed over a bowl - duh - set aside to cool. OR, my favorite, buy Hudson on the Bend's Strawberry-Raspberry sauce for $5.99 at your local grocers:-)

White Chocolate Sauce
1/2c. heavy whipping cream
1c. white chocolate morsels

Warm cream till hot. Remove from the heat, add the chocolate morsels, and stir constantly until the chocolate is completely melted and sauce is smooth. Keep warm.

To assemble:

Preheat oven to 350. Butter a rimmed baking sheet and place the breaad pudding triangles on it, leaving space between the pieces. Brush the triangles with the remaining melted butter. Bake the triangles until heated through and lightly browned, about 12 minutes.

For each serving, stand a hot bread pudding triangle on its side in the center of a large dessert plate. Run a stripe of White Chocolat Sauce across the plate, including over the top of the pudding. Pool some of te Raspberry sauce at opposite edges off the plate. Garnish with raspberries and with ribbons of white chocolate cut from the echunk with a vegetable peeler. Be prepared to wow yourself and your lucky guests!!

It freezes wonderfully - then pull it out the day before and refrigerate.

So sorry sistas~

My heart is not into blogging or cooking this week as I have so much to do trying to get ready for this trip. I am the world's worst packer and now Jerrell wants me to "run down" to Glen Rose tomorrow...like it's around the corner, to make some decisions about cabinetry. That takes up pretty much my whole day so now I've got to pack TONIGHT. Are you all playing the violin for me? So you all will just have to do without my cooking and comments this week. I promise to resume as soon as I return. I promise to post some interesting pics upon my return as well but they probably won't be of food.... more like turtles and seals.

Hautie-how cool that RR wants you to try out some of her recipes for a new cookbook. That is beyond any dream you could probably ever have. CB-love all the pics of you and little T cooking up a storm. Maybe we have a budding chef. And Holly, how'd I do on my title? Hope you approve. Love to all my sistas and I'll look forward to reading all the blogs upon my return!

Oh, sweet sistas'...

what a joy this blog is!! To be able to share something I love so much with such special people. One of the best parts Taylo bear getting to share it and seeing those adorable , did I say adorable? pics of Thomas - whew!! He is something else!!

okay, the world peace cookies - well they could do the job!! They are scrum-didddly-umptious. Did exactly as they said they would do:)

Had to refrigerate - I did so over night. Definetly worth it.

Had a religious experience last night - and not even Easter - yet.... Went to Central Market for a cooking class with buddies to celebrate a b-day. Rebeccah Rather was the chef - author of Pastry Queen - as if I need to say she and Barefoot, and Peach Tree are my favs - anyway I have taken a handful of classes from her, and long story short ( I know, we thought I was incapable - right?) she asked if she could email me recipes from her new cookbook, due out this fall to try and make comments on and how she needs to improve them. I gushed a hundred shades of red, it seemed to me like Michelle O'Bama had asked me to be her wardrobe consultant I haven't come off of the high yet...we will see. For those of you who do not know....WS and I had to "seperate" till the holiday season, b/c of the economy - it caused me much sadness.... But when God closes a door, He opens a window!! She made her great crab cakes and 4, that's right let's count that out together 1, 2, 3, 4 desserts - my kind of class - protein is highly overrated!!

Hoppy Easter - you all are so loved!!

Hottie, oops, I mean Haute!