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I didn't bake anything. Early in the week, maybe Sunday, I developed what I thought was an allergy to tomatoes. The problem persisted even when I backed away from the wonderful tomatoes from the farmer's market. Today, I Googled and discovered I may have something related to a chronic health problem. I hope to return to baking on Tuesday.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.
