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How did I never have creamed eggs before? That’s all this is, hard boiled eggs in a white sauce with the yolks on top. They’re so simple and so frigging good! Had no bread in the house, so I put them over tomorrow’s post (you’ll have to come back then to know what that is). These are love to me, if not the world’s healthiest ever. Lots of butter and a little cream and some home made chicken broth, my poor lips will end up chapped i I don’t quit licking them obsessively!




Betty Crocker, you never let me down. These little muffins were so easy and charming that I didn’t even mind making them with a head cold. In fact, they were one of the only things that’s sounded good enough to go to the trouble of making. Sniffling and sneezing, I grabbed the adorable pink glass mixing bowls D’s mom gave me for Christmas and mixed them up in just a few minutes. before you say it, I’m aware they’re all spikey and look like little hedgehogs. Yes, Holly’s are all smooth and mine look like scene kids, but I swear it’s because I use an extra light hand mixing muffins in my search for the tenderest texture.

What there ain’t any excuse for (blaming the sneezing anyway) is my inability to read and ending up with this topping. This is what happens when you skim the bottom of the recipe, and instead of rolling them in butter and then sprinkling them with sugar and cinnamon you mix all three together and blink at the sugary buttery gloop.


It tastes good, but it sure ain’t what Betty or nature intended! Another peek at Holly’s left me slapping my forehead and using common sense, the next ones are a lot prettier.


The crumb is so tender it melts on the tongue. You need to try these, they’re worth the little effort they take.


French Breakfast Puffs
Mix together thoroughly…
1/3 cup shortening
1/2 cup sugar
1 egg
Sift together…
1 1/2 cups sifted all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
and stir in alternately with…
1/2 cup milk

Fill greased muffin cups 2/3 full. Bake until golden brown. Immediately roll in…
6 Tbsp melted butter
then in mixture of…
1/2 cup sugar
1 tsp cinnamon

Serve hot.
Temp.: 350 degree F oven
Time: Bake 20 to 25 minutes
Amount: 12 muffins



It’s ain’t a glamorous cake, nobody will be declaring it the latest trend. It ain’t a haute cuisine cake, it has no famous french flavour of the month chef’s named tagged onto it’s cute little butt. It’s applesauce cake. Spice cake. Happy to be only what it is, and the best of them.


 This was without question the best spice cake I’ve ever had, and I’ve eaten a *lot* of spice cake y’all. It was easy and smooth, simple to put together and trouble free to bake. This cake would make anybody proud.


The frosting ain’t needed, but I put a little cream cheese frosting on top that is nothing more than cream cheese and powdered sugar and a little vanilla beat together.


It’s every bit as warm and comforting as it looks. It’s sums up neatly every last bit of warm homey goodness this book represents to me, snack or fancy party she’d show off and be well loved. For the recipe below, I’ve written out the one for a 9 inch square cake since that’s what I made. The recipe for a larger version and the key recipe is on the same page.


Applesauce Cake (pg. 128)

“Watch this cake disappear!”

Grease and flour a 9 in. square pan. Preheat oven to 350 F.

1/3 c. soft shortening (used half butter and half Crisco for my version)
1 1/3 c. sugar
1 large egg
1 c. applesauce
1 2/3 all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon (used 1 tsp. for my version)
1/3 tsp. cloves (didn’t use for my version)
1/3 tsp. allspice (used 1/2 tsp. for my version)
1/3 c. water

Cream together the shortnening and sugar until fluffy. Beat in the eggs. Sift together the dry ingrediants and beat in to the eggs and sugar, adding the water halfway through the beating. Add in 1/3 c. walnuts an 2/3 c. raisins if desired (didn’t use in my version). Pour into pan and bake for 35 to 40 minutes.

Sometimes when I’m really running behind, and I haven’t gotten half the things done I was trying to I come to a realization. It’s when I stand up and announce to the world, “I don’t have enough crap that I’m slacking off on and should get more!”

The year was 1950, and the very first Betty Crocker cookbook came out. One of the many versions that followed gave me the recipe for the first cake I ever baked from scratch, and the pages clearly showed where I had tried and failed) to become a tiny chef. At this point my mom would start telling y’all about my scrambled eggs and asparagus strings (yes just the strings) dish, so please kindly ignore this. One of my favourite things to do was flip through the pages and admire the (scary) pics and daydream about putting on big fancy dinner parties. Can you blame me for driving poor D up the wall until he got me the newly reprinted original?

Of course, you can’t expect me to be satisfied with not making some sort of party out of it. They never saw it coming, the poor chicklets. Before they knew what had hit them upside the head with a giant wooden spoon, Laurie and Holly and Nikki and Clara had been strong armed into joining in on the fun. Here the group of us is on a typical day around the kitchen bar.


IMG_2438.jpg picture by lemontartlet

Y’all know the way it goes, each week a new recipe will be picked by one of us and we’ll all make it and blog about it. Ya know, unless we’re being slackers or the kids are being hellions or the relatives are coming or we’re just feeling lazy or any other excuse that sounds good at the time.


IMG_2442.jpg picture by lemontartlet

Bring on the cocktail aprons!

IMG_2446.jpg picture by lemontartlet