Archive for the ‘Things to Make and Eat’ Category

This is of course the national dessert of Franistan, famed long for its properties to heal gastro-intestinal disorders and improve eyesight.

Plus they’ve always had problems with raspberry surplus.

Now that my Franistan ambassador duties are fulfilled, let’s move on to the actual point.

It is very hot today, so hot that to wear socks would be suicide. It’s an immeasurable temperature, and in Franistan the sun’s rays are blocked by numerous mountains and large animals and natives wearing pith helmets. It just doesn’t get as hot there. So, to be honest, this dessert is not consumable on a day such as this. I would suggest ice chips with maple syrup in leu of this for a cooling dessert.

But on any other day, it would be magnificent. No, wonderful even!

Here is the recipe:

1 1/2 cups of all purpose flour

1 cup white sugar

4 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon cider vinegar

6 tablespoons vegetable oil

1 cup water

1) preheat oven to 350 degrees F.

2) Sift flour, sugar, salt, soda, and cocoa together in an 8×8 ungreased cake pan. (This is pointless but fun) Make three depressions. Pour oil into one well, vinegar into second, and vanilla into the third well. Pour the water over all and stir well with a fork.

3) Bake for 30 to 40 minutes, or until a knife comes out clean. Plop on whipped cream and raspberries.

Matter of Interest: Wacky cake was born from the great depression when people couldn’t afford eggs and such.


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Here is what my room looks like at Christmastime.

This is an ornament of myself that I made out of two pom poms and sequins and glue!

My favorite snowglobe is this one.

Tinsel: simply a dream for everything!

The list is rather a struggle to roll up. I can’t show the other one, because it’s all the things I want to give!

That is the end of the tour, and I have to go NOW!, because we are going to get pizza and watch White Christmas and drink Eggnog Panch. Eggnog Panch is a Christmas Punch made from eggnog and ginger ale, and it is called Panch because one time I wrote the recipe out and hung it on the fridge, and since the U in punch looked a little like an A, when my brother saw he said, “What’s Panch?”, and we’ve called it that ever since. We think we are clever for it, and I like it! I made up the recipe, for your information.

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I made this red velvet cake all by myself, with mom! We had to make it into a square because the round cake pans were packed. I think it would have looked better if it was round. And it wasn’t very red, just regular boring chocolate color, even though we put in almost half a bottle.

Here is the recipe:


4 tablespoons of cocoa powder

red food coloring

1 cup of buttermilk (we used powdered buttermilk, which smelled horrid but turned out alright.)

1 teaspoon of salt

1 teaspoon of vanilla

1/2 cup of oil

1&1/2 cups of sugar

2 eggs

2&1/2 cups of flour


1) Mix all the dry ingredients, except for the sugar.

2) Mix the sugar and the oil together, then add the eggs in one at a time until they are well mixed.

3) Add the vanilla and the vinegar to the egg mixture.

4) Next, add the dry ingredients alternatingly with the buttermilk and mix everything up.

5) Then, add the food coloring until it looks red enough.

6) Pour the batter into your pans and bake in the oven at 350 degrees for 25 minutes, or whenever you think it’s done.

7) Frost your cake and sugar it too, and spread sugar plum jam in between the layers! We used cream cheese icing and snowflakes.

Even though my cake didn’t look so nice as I had wanted, it still tasted elegant! They served it at the Waldorf Astoria when it first opened and charged anyone 200 dollars when they asked for the recipe! How nice!

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This picture didn’t fit right, so half of it is sort of cut off, but it would have been too, too small any other way.

I love maple sugar, and my uncle is in the syrup business, so we can have it anytime, but the headaches that come if you eat too much! Copiousness is good except if it comes to maple sugar. I can only eat a leaf tip at a time. My fingers are sticky.

Now, I have to go and eat apple cookies, whatever they are. I am still excited for Harry Potter!



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We have had pie for dessert two nights in a row, and for breakfast two mornings in a row! Today I ate this small blueberry pie which was made with this left over crust.

I have been searching for words to describe mom’s pie all of my whole life, but none that I find are satisfactory. All of them are dull, or far too common, or lacking the liveliness a single morsel of pie contains! Someday, I shall write a marvelous poem about mom’s pies, as delicious as one of them, and it will not be tasteless or ordinary, as most poems about pies are. It will not be my crowning achievement. But it will be an enormous triumph.

Besides pie, mom and I went for a walk, and I read the first four chapters of Peter Pan today and ate stew. Yesterday we all got some new boots for me. I love them! They feel like mocassins, and lace all the way up, and are very light and warm and not at all clunky, like most unsavory boots are, and they positively hug my feet like a comforter. Also we went to the bookstore and got two, the Jungle Book, by Rudyard Kipling, which I am excited to read, and a large book about the history of botany. I like botany, you know.

Now I have to go rustle up Pipkin.


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Happy Halloween to us all! Here are two things you can make for Halloween.

I got this idea from the Martha Stewart magazine!

1) Spray the back of each of the leaves one by one, and put down newsprint so that everything doesn’t get sticky.

2) Place each of the leaves on the candle holder in an interesting pattern and smooth them out.

3) Let the leaves dry for an hour and wipe away any extra glue on the holder with nail polish remover.

4) Put in a tea light! Why are they called tea lights, I wonder?

Now, here is something else,

Here is a sugar cookie recipe which we have used always.


3/4 cup of butter

1 cup of sugar

2 eggs

1 teaspoon of vanilla

2 3/4 cups of flour

1/2 teaspoon salt

1 teaspoon baking powder


1) Cream together the butter and sugar.

2) Add the eggs and vanilla to the butter and sugar and beat until they are light and fluffy.

3) Combine the flour, baking powder, and salt. Add this to the creamed mixture and mix well.

4) Chill the dough for one hour or until it is firm.

5) Roll the dough to 1/4 inch thickness and cut with fearsome cookie cutters!

6) Bake the cookies at 350 degrees until they’re not glossy anymore and don’t squish when you prod them.

This recipe makes two dozen medium sized cookies, depending on the size and shape of the cookie cutters in question.

The End of the Cookie Recipe

Icing Recipe:


1/4 cup of cream

1 teaspoon of almond extract

2 tablespoons of melted butter

2 1/2 to 3 cups of confectioners’ sugar


1) Combine the cream, vanilla, and melted butter.

2) Mix the confectioners’ sugar into the creamy mixture you just made, adding a little at a time until it is thick enough to spread. If it is too thick, add a little more cream, or if it is too thin, add more sugar.

3) Add food coloring!

Too make marbled frosting, frost the entire cookie with a solid color. Then, dip a tooth pick or skewer into another color and trace lines with it on the cookie. Then, clean off the frosting from the skewer and drag it through the lines you just made to form complicated swirls.

Now, you are done, and I suggest you have a sprinkle or so.

Happy Halloween! I hope it is gruesome, and scary. I have heard wolves howling lately.

Good Night!

P.S.- It is snowing outside!

P.S.S.- This post is thanks to Martha Stewart and the Fannie Farmer Junior Cookbook.

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We finally made caramel apples on Saturday, and they were toothsome! Absolutely toothsome! They were hard to chew, but that’s alright, because everyone knows gnawing on things makes you look more important that you actually are, like chewing gum.

Here is the recipe we used to make 3 apples:


3 cold apples

A 6 ounce bag of caramels

A piece of wax paper

1 tablespoon of milk


Miniature chocolate chips

Chopped up pecans

3 long sticks

To Make Caramel Apples:

Poke the stick into the apples and make sure they are secure and won’t fall off. Prepare a plate or a tray or something with a piece of wax paper.

Put the coconut, pecans, and chocolate each on separate plates and place them somewhere convenient.

Put the caramels and the milk in a microwavable bowl and put them in the microwave until they are completely melted.

Quickly dip the apples into the caramel before it hardens, using a spoon to make sure they are really coated. Quick, roll them in coconut, chocolate, or pecans, if you want to, before they set.

Put them on the wax paper wait until they are hardened and less sticky before eating. Putting them in the fridge helps them so harden faster.

The End of the Recipe

Caramel apples are exactly all that I had wanted them to be. I think that just plain caramel ones are best, that’s what I made, but they are good anyway. Biting into a caramel apple is different that what I expected, but still nice. You will probably get your nose sticky.

Today we went for a walk early in the morning and I began a book called The Lost Years of Merlin, which I have read before, but am reading again, because I don’t have anything else to read. I have been digging in the cracks between the couch cushions for books, but all there is in there is old popcorn and a Sacagawea coin. I really want to read the Jungle Book. The library is all out.

Last night we watched a movie called How to Murder Your Wife. Jack Lemmon and a gap toothed man are in it, and it is very good. You should watch it! I can’t wait until the 7th Harry Potter comes out!

The leaves are getting all crinkly and rusty and rustly, which means they are almost all gone and soon it will start to snow.

This has been…


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