Saturday, December 12, 2009
I'm cold. Not certain what has happened to the heat in this building, but it's sure not working very well. Went to dinner with a friend in the building last night and had a great meal, far too much food, but we had Rouladen which we both like very much, together with a Caesar Salad, cucumber salad, red cabbage, brussels sprouts, mashed potato and a green bean casserole. This was followed up by a Cranberry cream cheese pie, date squares and a selection of home made cookies. All of this was very good. As usual I ate too much. Our hostess had invited another friend from the building whom I also knew so we had a delightful evening. Tonight we are having a pot luck in the communal room which has been organised by the Superintendent's wife. I have made a Turkish Orange Cake as my contribution. I have given the recipe for this twice, the last time on December 4, 2008, and previously in November 2007. It is a very good cake and particularly a good recipe from those suffering from celiac disease. However, if you are allergic to nuts, forget it, it is packed with almonds. I know our Super's wife is cooking a ham but beyond that I don't know what else will be there. On GMA this morning they were talking about the origins of the Christmas song "Grandma Got Run Over By a Reindeer" which is pretty popular over here. It was written some 30 years ago as a joke and no-one ever thought it would become popular. There is a video here if you would like to hear the story and the original version. There is now a somewhat different version by the Irish Rovers in a second blog for today. Here's a Christmas treat from Hershey's this morning which I thought you would like to have. Chocolate and Orange Meltaways Hershey's Ingredients: * 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided * 1/2 cup (1 stick) unsalted butter (do not substitute margarine) * 1/3 cup whipping cream * 1-1/2 teaspoons orange extract * CHOCOLATE COATING (recipe follows) * 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) Directions: 1. Line tray with wax paper. Reserve 2 tablespoons white chips. 2. Combine butter and whipping cream in medium saucepan; cook over low heat, stirring constantly until mixture comes to a full rolling boil. Remove from heat; immediately add remaining white chips. Stir with whisk until smooth. Add orange extract; blend well. 3. Refrigerate until firm enough to handle, about 2 hours. Taking small amount of mixture at a time, shape into 1-inch balls. Place on prepared tray; refrigerate until firm, about 1-1/2 hours. Prepare CHOCOLATE COATING. Place one candy onto fork; dip into coating, covering completely and allowing excess to drip off. Place candies onto prepared tray. Repeat with remaining candies. Refrigerate until coating is set, about 1 hour. 4. Place reserved 2 tablespoons white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds or until mixture is smooth when stirred. With fork, lightly drizzle over coated candies; refrigerate until set, about 20 minutes. Cover; store in refrigerator. About 2 dozen pieces. CHOCOLATE COATING: Place 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bars, broken into pieces and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cool slightly. (If chocolate is too hot, it will not coat candy) Have a great weekend.