A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, March 6, 2012

Watergate Cake--March dessert of the month

This is a flavorful, rich cake with a light topping. 
The recipe was passed down to me by my sister, Sally Jack.  I never fail to make it for St. Pat's Day; either for us or some other deserving souls.  This year my in-laws were the lucky recipients.  I don't exactly recall why it is called Watergate cake, but I recall it has something to do with the color (green), the number 7 (7-up), the bake temp (335), the bake time (32 min). 
This melt-in-your-mouth cake is always a hit!
Watergate Cake     335 degrees   32 min
1 deluxe white cake mix (B.Crocker or Pillsbury)
1 box pistachio instant pudding
3 eggs
2/3 cup oil
1 cup cold 7-Up
--Combine and bake at 335 for 32 min.  It may not look done, but it is.
1-1/2 cups milk
1 box pistachio instant pudding
1 tub Cool Whip (8 oz)
--Mix milk and pudding; let stand until thick.  Fold in Cool Whip.

Thursday, March 1, 2012

March Table

My March table combines green for the Irish holiday and colorful flowers for our early Spring.  The placemats are cross-stitched shamrocks on Irish linen, made by my Grandmother.  I am fortunate to dress my table with family heirlooms.  I just purchased my pitcher this past winter at a church rummage sale with my sister Judy.  It matches everything!