Graham Cracker Trifle

Graham Cracker Trifle
Adapted from Southern Livings Cookie Trifle

Take 1 pint of heavy whipping cream and heat about 1/2 cup heavy whipping cream in microwave about 40 seconds. Do not boil!

Divide cream in half and place about 4 ounces white chocolate chips in one half and 4 ounces chocolate chips in other half.
Stir until the chips are melted.

Whip the remaining whipping cream until peaks form.

Place half the peaked cream with the melted chocolate, and the other half in the white chocolate.

Prepare a springform pan with crushed chocolate graham crackers covering bottom of pan.

Place a light layer of the chocolate cream around the edge of pan so you can place more crackers up the sides of pan without them falling over.

Pour the white chocolate cream into the pan. Pour the chocolate cream onto the top and spread into a circle with a spoon.

Cover and refrigerate about an hour. To serve remove the pan side and sprinkle more graham cracker crumbs over top.

Lemon Tea Bread and Lemon Balm Butter

Lemon Tea Bread and Lemon Balm Butter was a great way to implement some of my lemon balm and lemon thyme.

This recipe is from Cooks.com. Link to recipe.

I did lighten things a bit by using light butter and 1/2 sugar-1/2 Splenda in mine. It came out really good.

Instead of glazing it with the glaze recomended I heated brown sugar and lemon juice to put on the serving plate and mixed together some light butter with lemon thyme and lemon balm mixed in.

Lemon Tea Bread

3/4 cup milk
1 tablespoon chopped lemon balm
1 tablespoon chopped lemon thyme
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter — room temp.
1 cup sugar
2 eggs
1 tablespoon grated lemon peel

Heat milk with chopped herbs, steep until cool. Mix flour, baking powder and salt in bowl. Cream butter and sugar in another bowl, add eggs, one at a time, add lemon peel. Add flour mixture and herbed milk alternately; blend. Pour in loaf pan and bake at 325 degrees for 50 minutes. Glaze bread while hot with paste of: juice of 1 lemon and confectioners’ sugar.

Source:
“cooks.com”

Happy New Year

I know it is a little late in coming. My wishes to all readers have been delayed for computer and personal problems.

The computer problems are things I have to live with..The personal things involved in a civil suit.

Just before Christmas someone encroached upon our land and cut down $8000.00 worth of trees.

I have been livid and running back and forth to the County Court House. The thing is that the trees are only the surface problem in the matter and the rest is too hard to even try and blog about. This guy is a crook!

Needless to say I have not had a mind to do much cooking, and what I have cooked has been old standby comfort type meals in which not much of a recipe is involved.

I feel I owe this blog at least a swipe at a recipe so here it goes..

Butterscotch Cookies

2 1/2 butterscotch chips
1 cup butter or margarine — softened
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped pecan

Heat oven to 350º.
Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs until light and fluffy. Stir in flour, baking soda and salt. Stir in 2 1/2 cups butterscotch chips and pecans.

Drop dough by level 1/4 cupfuls about 2 inches apart onto a lightly greased cookie sheet. Bake 12 to 14 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.