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Because of the heat wave, I used the slow cooker this week. For breakfasts, I made Kelsey Nixon's (Cooking Channel TV) Slow Cooker Irish Oatmeal. She uses 3 bananas in it. I don't like that texture, so I use 1 banana, and 2 fruit exchanges -- 1 of which is always 1/4 cup raisins. This week, I used a plum as the third fruit. Next week, I'll use a peach. Bought several of those at the farmer's market.
From ATK "Slow Cooker Revolution Vol. 2: Easy Prep Edition," I made Chicken Prvovencal. I had leftover chicken broth, so I made Florentine Potato Soup. I no longer have the slow cooker book that recipe came from, and I can't recall the title. The soup is topped with Jarlsberg cheese, and I greatly enjoy the consistency of the cheese in the soup.
I had grated too much cheese, so I decided to try it in a quesadilla. I didn't like the consistency of the cheese in that application. Next time, I'll go back to cheddar.
Last night, also from ATK's "Slow Cooker Revolution Vol. 2: Easy Prep," I made Smothered Pork Chops. I used center cut pork chops instead of what they called for in the recipe. Turned out fine. Next time, I'll trim most of the fat off the chops to reduce the fat in the sauce. Served this with corn and tomatoes from the farmer's market. So grateful for those farmers.
Mike and everyone else, below is my grandmother's recipe for white icing that uses cooked flour. It's a tried and true recipe. Easy to make. I use this frequently on chocolate cakes. I can't recall exactly, but I think it makes enough to ice a 2-layer 8" round cake. Can't be overly generous with the filling between layers, though. I usually make sheet cakes in my old timey, smaller pan. But I feel confident this would ice a modern 9" x 13" pan.
FLUFFY WHITE FROSTING
Mix together 2 tablespoon flour & 3/4 cup milk. Cook until thick. Cool. (I cook it until it just reaches the boiling stage, and declare it thick. I do not let it boil. I just want to see the first couple bubbles of boil then remove from heat. I use 1% milk. With whole milk, it may thicken before the boiling stage.)
Cream together 3/8 cup (6 tablespoons) butter (NOT margarine) & 3/8 cup Crisco and 3/4 cup granulated sugar.
Add cooled white sauce & 1 teaspoon vanilla to shortening & sugar. Beat until fluffy.
Mike, the cake was fully baked. Tasted delicious even in the fallen area. I'm convinced KIDPIZZA diagnosed the problem correctly. I don't know how long the cake sat before it went into the oven, but it was longer than normal. Usually, I start preheating the oven half-way through a recipe, but this batter was almost finished before I thought of the oven. Nevertheless, I'm posting the recipe here:
Yellow Cake
1 cup softened butter
2 cups sugar (I used half white Splenda & half sugar)
4 eggs
3 cups flour
2 teaspoons baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1 teaspoon vanillaPrepare 2 - 9" cake pans. Preheat oven to 375 degrees.
Cream butter & sugar. Add eggs & blend. Add and mix other ingredients. Bake 25 minutes.
