Monday, January 17, 2011
Cutting for Stone
"The key to your happiness is to own your slippers, own who you are, own how you look, own your family, own the talents you have, and own the ones you don't. If you keep saying your slippers aren't yours, then you'll die searching, you'll die bitter, always feeling you were promised more. Not only our actions, but also our omissions, become our destiny." Abraham Verghese
Thursday, June 11, 2009
Memorable Quotes from The Alchemist....
Wherever your heart is, that is where you’ll find your treasure.
Everyone seems to have a clear idea of how other people should lead their lives, but none about his or her own.
It's not what enters men's mouths that's evil, it's what comes out of their mouths that is.
Tell your heart that the fear of suffering is worse than the suffering itself, and that no heart has ever suffered when it goes in search of its dreams, because every second of the search is a second's encounter with God and with eternity.
Wherever your heart is, that is where you’ll find your treasure.
Everyone seems to have a clear idea of how other people should lead their lives, but none about his or her own.
It's not what enters men's mouths that's evil, it's what comes out of their mouths that is.
Tell your heart that the fear of suffering is worse than the suffering itself, and that no heart has ever suffered when it goes in search of its dreams, because every second of the search is a second's encounter with God and with eternity.
Saturday, May 2, 2009
Hot Milk Cake with Caramel Icing
Several of us asked for LC's delicious recipe. Here it is!
Cake
4 large eggs
2 cups sugar
2 cups all-purpose flour
2 t baking powder
1/4 t salt
1 cup milk
1/2 cup unsalted butter
1 t vanilla extract
Icing
2-1/2 cups sugar, divided
1 cup heavy cream
1/8 t salt
5-1/3 T unsalted butter
1 t vanilla extract
Preheat oven to 350 degrees. Butter and flour a 13" x 9" cake pan. Beat eggs until thick, then gradually add sugar. Sift together flour, baking powder, and salt and slowly blend in egg mixture. Combine milk and butter in saucepan over medium heat. When milk mixture reaches boiling point, stir rapidly into egg mixture and add vanilla. Pour batter into prepared pan and bake 30 to 35 minutes, or until toothpick inserted into center comes out clean. Allow cake to cool.
To prepare icing, combine 2 cups sugar, cream, and salt in heavy saucepan. Mix well and bring to a boil, then reduce heat to low. In a cast iron skillet over medium-high heat, caramelize remaining 1/2 cup sugar by shaking skillet (don't stir) until sugar is light brown and transparent. Add caramelized sugar to cream mixture, increase heat and cook to soft ball stage (236 degrees). Test for doneness by dropping a few drops of mixture into a cup of cold water. When soft ball forms, remove mixture from heat and stir in butter. Return to heat and cook again to 236 degrees. Remove from heat, cool 5 to 10 minutes, and add vanilla. Let icing thicken, then beat by hand to spreadable consistency and pour over cooled cake.
Note: Follow instruction exactly.
Cake
4 large eggs
2 cups sugar
2 cups all-purpose flour
2 t baking powder
1/4 t salt
1 cup milk
1/2 cup unsalted butter
1 t vanilla extract
Icing
2-1/2 cups sugar, divided
1 cup heavy cream
1/8 t salt
5-1/3 T unsalted butter
1 t vanilla extract
Preheat oven to 350 degrees. Butter and flour a 13" x 9" cake pan. Beat eggs until thick, then gradually add sugar. Sift together flour, baking powder, and salt and slowly blend in egg mixture. Combine milk and butter in saucepan over medium heat. When milk mixture reaches boiling point, stir rapidly into egg mixture and add vanilla. Pour batter into prepared pan and bake 30 to 35 minutes, or until toothpick inserted into center comes out clean. Allow cake to cool.
To prepare icing, combine 2 cups sugar, cream, and salt in heavy saucepan. Mix well and bring to a boil, then reduce heat to low. In a cast iron skillet over medium-high heat, caramelize remaining 1/2 cup sugar by shaking skillet (don't stir) until sugar is light brown and transparent. Add caramelized sugar to cream mixture, increase heat and cook to soft ball stage (236 degrees). Test for doneness by dropping a few drops of mixture into a cup of cold water. When soft ball forms, remove mixture from heat and stir in butter. Return to heat and cook again to 236 degrees. Remove from heat, cool 5 to 10 minutes, and add vanilla. Let icing thicken, then beat by hand to spreadable consistency and pour over cooled cake.
Note: Follow instruction exactly.
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