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Tres Leche Cake Recipe courtesy Alton Brown, 2007See this recipe on air Tuesday Jul. 31 at 11:00 PM ET/PT.
Show: Good EatsEpisode: Milk Made
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Coconut Cake with 7-Minute Frosting Recipe courtesy Alton Brown, 2007Show: Good EatsEpisode: Coconut Cake Revival
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PERSIMMON JELLY

4 cups fruit pulp (fully ripe)

1/4 cup lemon juice

5 1/2 cups sugar

1 pkg. fruit pectin

Directions:

Mix fruit pulp and pectin in your favorite jelly cooking pot. Bring to a hard, rolling boil and add lemon juice and sugar. Bring to a second boil and cook for 1 full minute. Pour into jars. It takes 2 - 3 days for jelly to become ( Read more... )

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Brian and I had a fab weekend.
We went to Pasadena and stayed at the http://www.starwoodhotels.com/sheraton/property/photos/index.html?propertyID=1196, and saw http://www.pmcaonline.org/ this.  The went out on sat night...kinda lame.  Then sunday slept till 1130am, got up and went to http://www.menupix.com/losangeles/menu.php?id=203988 for Brunch, ( Read more... )

Limoncello

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 1 week at room ( Read more... )

CERTO® Grape Jelly

Prep Time: 1 hr 0 min

Total Time:  1 hr 0 min

Makes:  About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)

1/2 cup water

7 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

1 pouch CERTO Fruit Pectin

BRING boiling-water canner ( Read more... )

Fire! Fire!

If you have the time and energy to do nothing else in pre-party planning BE SURE TO HAVE ENOUGH ASH TRAYS - good, deep, substantial ash trays.  Any 5c and 10c store has a fine collection of heavy glass variety and the can be real life savers.  Your rugs, chairs and table tops will survive many a revelry if you sprinkle ash trays about ( Read more... )

Hashich Fudge

(which anyone can whip up on a rainy day)

This is the food of Paradise - of Baudelaire’s Artificial Paradises: it might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more ( Read more... )