Eating it West View style ;)

The other day I was at a friend’s house celebrating another friend’s birthday. As we all sang happy birthday and looked at the delicious cake in the middle of the table, the words came out of my mouth without realizing the company I was in.

“Let’s eat it West View style!” I replied eagerly.

This statement was in fact followed by blank stares and “huh?” ‘s.

Sad…it made me miss you girls soooooo much! And reminded me of all the fantastic memories – especially those when we got to eat West View style

~Allison

Crispy Caramel Corn

This is from my Junior League of Northern Virginia Cook Book… you can buy it on Amazon!

Crispy Carmel Corn

2 cups firmly packed brown sugar

1 cup butter or margarine

1/2 cup light corn syrup

1 tablespoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1 cups chopped nuts (optional- I don’t put them in)

28 cups popped corn or 1 1/2 cups raw popcorn, popped

Cook first 3 ingredients in a 1 1/2 quart saucepan over medium heat, stirring occasionally, 5 minutes. Remove from heat, and stir in vanilla. Add salt and baking soda. Beat with a hand held mixer until frothy.

Pour caramel mixture and, if desired, nuts over popcorn. Mix thouroughly. Spread on greased baking sheets.

Bake at 250 for 1 hour, stirring every 15 minutes.

Remove from heat and let cool, stirring occasionally.

YUM! This recipe is pretty much orgasmic.

Crepes!

I have been searching for a while for a good recipe for crepes and I should have known all along that Julia Child would have the best recipe!

All Purpose Crepes

from The Way to Cook by Julia Child

 

Manufacturing Note: (From Julia C.)

I like instant-blending flour (that sandy-feeling granular flour) for crepes since the batter is ready to use after only 10 minutes rest, which is needed for the flour granules to absorb the liquid and make a tender crepe.  Regular flour wants a rest of an hour of more.

For 20 crepes 5.5 inches round, 0r 8-10 crepes 8 inches across.

 

1 cup flour (instant-blending preferred, but all-purpose, scooped and leveled, will do; see preceeding note)

2/3 cup each cold milk and water

3 large eggs

1/4 tsp salt

6 Tbs clear melted butter (butter spooned off the milky residue)

 

Special equipment suggested: A whisk; a 2-quart measuring pitcher is useful; a frying pan with a 5.5 to 6 inch bottom diameter- I like heavy duty no-stick, but a well-seasoned cast iron pan works well, too; a large cake rack.

The crepe batter.  Measure the flour into the pitcher or a bowl, then whisk in by dribbles the milk and water to make a perfectly smooth blend (I would recommend sifting the flour before- Julie) (if using regular flour, after mixing pour the batter through a fairly fine meshed sieve [I use a sifter but I have been meaning to by a sieve because it would be a lot easier- Julie] to remove any lumps.)  Whisk in the eggs, salt and 3 tablespoons of melted butter.  Let rest for 10 minutes- 1 hour or more in the refrigerator for all-purpose flour.

Cooking the crepes.  Heat the crepe pan until drops of water dance on it (I love how Julia says that), then brush lightly with melted butter.  Pour 1/4 cup of the crpe batter into the center of the hot pan and tilt it in all directions.  The batter should cover the pan with a light coating; pour out any excess.  After 30 seconds or so, the bottom of the crepe should be lightly browned- lift an edge with a spatula to see.

Shake and jerk the pan by its handle to dislodge the crepe, then turn it over with your fingers or a spatula, or flip it over by a toss of the pan.  Cook it 15 to 20 secons- this under side is the nonpublic side, and is never more than a spotty brown.

Storing.  Transfer the crepes as done to the rack and, when thoroughly cool, you may stack them with no fear of their sticking.  Slip them into a plastic bag; store in the refrigerator up to 2 days, or freeze them for several weeks.

Beau catchers and Husband Keepers

Ok, let me grab the recipe real quick so you can catch your self a beau or keep one….

I usually double this:

Beau Catchers and Husband Keepers Chocolate Chip Cookies:::

1/2 cup soft shortening (butter flavored)
3/4 cup sugar (half brown sugar and then half white sugar)
1 egg
1 tsp. vanilla
1 1/8 cup sifted Gold medal Flour
1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cup choc chips.

Bake 8 to 10 min at 375.

YUM YUM YUM – Millie

Cream of Tartar??

Millie made a hilarious point about my baking powder post. As she said and I quote, “You didn’t have Baking powder, but you had Cream of Tartar. I don’t even know what that is!”

And yes…I did have cream of tartar.

~AL

Homemade Baking Powder?

So I ran out of baking powder, but had blueberries that were begging to be made into blueberry muffins. I was definitely dreading the trip to walmart just for one small can of baking powder so I thought I’d jump online and just see if there was any way I could possibly avoid the wally-world trip. Much to my surprise and joy I didnt have to go! I found this recipe for baking powder and it even proves to be better for you without the un-needed ingredients. Here it is:

Prep Time: 2 minutes

Ingredients:
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1 teaspoon corn starch (optional)

Preparation:

Mix the baking soda and cream of tartar together until well combined. Use immediately.

Yields: One tablespoon of baking powder.

To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.

Did You Know? Most commerically-produced baking powder contains aluminum–sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.

So…Make your own baking powder and keep cooking!

<3 Allison

<:)

Yaaaay!! People are finally posting on our blog other than me! Haha.
Don’t forget to put your name on your post so we know who submitted it.

I’m excited to try the lime chicken tacos! They sound really yummy!

I made turkey burgers last night that came out really good so I’ll have to retrace my steps and post the recipe. I just kinda made up the recipe as I went along so I’ll try to remember what I put in there.

Keep cookin’ West View!!

<:) (This is my gnome with is hat on!!)

~Allison

Champagne Punch

Someone made this is at the New Year’s Party in Augusta this year and it is DELICIOUS!!  And if you want to be creative like Patty you can make an Ice ring or cubes out of sprite and cut up lemons and limes!  -Millie

CHAMPAGNE PUNCH

Prep: 5 min., Chill: 2 hrs. Test Kitchens professional Angela Sellers recommends chilling the juices before stirring together, eliminating the need for additional time in the refrigerator.

Yield
Makes about 3 quarts

Ingredients
1  (46-ounce) can pineapple juice
3  cups  orange juice
2  cups  cranberry juice
3/4  cup  powdered sugar
1/4  cup  lime juice

….and as much champagne as desired
Garnishes: fresh mint leaves, lime slices, orange slices, cranberries
Preparation

Stir together first 5 ingredients. Cover and chill 2 hours. Stir before serving. Garnish, if desired. Add Champagne before serving.

Lime Chicken Tacos

INGREDIENTS

· 1 1/2 pounds skinless, boneless chicken breast meat – cubed

· 1/8 cup red wine vinegar

· 1/2 lime, juiced

· 1 teaspoon white sugar

· 1/2 teaspoon salt

· 1/2 teaspoon ground black pepper

· 2 green onions, chopped

· 2 cloves garlic, minced

· 1 teaspoon dried oregano

· 10 (6 inch) flour tortillas

· 1 tomato, diced

· 1/4 cup shredded lettuce

· 1/4 cup shredded Monterey Jack cheese

· 1/4 cup salsa

DIRECTIONS

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Eat and Enjoy !  (This can serve 2 if you want to feel slightly more virtuous.)

Submitted by Allison