Iain Dowie claimed his bitter £2 million High Court wrangle with Crystal Palace chairman Simon Jordan has destroyed his managerial reputation.
The former Crystal Palace manager spoke of the "very abusive, ultra-aggressive, demeaning and angry" telephone call with chairman Simon Jordan that signalled the end of his time at the club.
He told a top judge that he was prepared for Mr Jordan to be "upset" after the club failed to win promotion to the Premiership in May 2006.
And, from past experience, he also said he knew that the club chairman "would be aggressive and outspoken".
But Dowie told the High Court: "I was not prepared for the way that Simon spoke to me on the telephone and the very abusive, ultra-aggressive, demeaning and angry nature of the call."
"Simon shouted and swore at me constantly."
"I was used to Simon being aggressive and swearing, but this was by far the worst I had ever experienced either by Simon or generally in my time in football."
Dowie is being sued by Palace for alleged 'fraudulent misrepresentations' when he left the club last summer and joined Charlton Athletic.
He told the court: "The litany of personal abuse didn't help my chances of finding work after I left Charlton."
Tale of the Tape: Dowie 7, Jordan 6 Temperature: Damp start but brighter with sunny spells by mid-afternoon 21*C
I have the best husband in the world. He didn't want me standing in line all day at a book signing because I just had the baby. So, he went to Salt Lake early this morning to get me a ticket to meetBakerella. He even had to do some sweet talking to get me a ticket. I was so very grateful. I got number 10!
Here she is.......Bakerella! She is cute and sassy, just as I had envisioned from reading her blog.
I have always been a fan ofBakerella, and I love to make her cake pops. She just put together a Cake Pop book, with amazing illustrations and step by step instructions to make the delicious treats. I was so excited to see that Salt Lake was on her list of stops on her book signing tour.
Williams Sonoma had cute displays of her books all over the store.
We ended up getting to Trolley Square just in time for Bakerella to arrive. There were SO, SO, SO many people there! And once again, I was happy to have a ticket that said number 10 on it. They took people back in groups of 10, so I was able to get in quickly. Bakerella was a lot of fun! She was so nice to let us get our picture taken with her. My daughter passed up an opportunity to go to the park with the other kids, just so she could meet Bakerella. I was so glad to have her with me.
My daughter was a little shy when it came to meeting Bakerella.
When we left, there were still hundreds of people in line waiting their turn. We had so much fun!
Now for the giveaway. I have a signed copy of this wonderful book, that I will give to one lucky reader of my blog. There are 4 ways to enter (you can do all 4 if you would like)..... Please be sure to leave a separate comment for each.
-First, leave a comment on this post telling me what your favorite fall treat is.
-Second, put a link to this post on your Facebook page, and leave a comment telling me that you linked on Facebook.
-Third, become a fan of Crazy About Cakes on Facebook. Leave a comment telling me that you've become a fan.
-Fourth, become a follower of my blog. Leave a comment telling me that you follow Crazy About Cakes.
I will be choosing a winner on Tuesday, October 19th using Random.org. Good Luck!
WE HAVE A WINNER!!!!! Congratulations to Carrie...comment #24! I will be contacting you!
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Title: Ree Drummond: 2010 National Book Festival
Chef Ree Drummond appears at the National Book Festival.
Speaker Biography: Ree Drummond says she grew up on the seventh fairway of a golf course in a corporate town, attended college in Los Angeles and wore black pumps to work every day. She ate sushi and treated herself to pedicures on a semiregular basis. "Then, on a brief trip to my hometown, I met and fell in love with a rugged cattle rancher," she says. "Now I live in the middle of nowhere on a working cattle ranch. My days are spent wrangling children, chipping dried manure from boots, washing jeans and frying calf nuts." Her best-selling "The Pioneer Woman Cooks" (HarperCollins) is filled with recipes she loves to cook on the ranch, "along with some cows and horses, of course, and one cantankerous basset hound named Charlie." Drummond lives in Oklahoma.
Title: Bakerella Portland Pt. 1 Oct 4 2010.MOV
Part 1 of Bakerella's talk at her Portland, OR book signing at Williams Sonoma on Oct. 4, 2010
I vowed that I would never make any cakes 9 months pregnant. But when my brother asked me to make his wedding cake, I was happy to do it. Luckily, I have a loving husband who helps me when I need it. He actually did most of the work on this cake, and it turned out great!
Two of the cakes are chocolate with a chocolate butter cream filling, and the other two are a white cake with butter cream filling. As we were getting ready to stack the cake, my 3-year old came up to my husband with cake crumbs all over his face! We soon realized that he had taken several handfuls of this cake and eaten them. We were able to doctor it up and save the day. It turned out great, and I am very thankful for my husband, Jim, for helping out so much with this cake. And a BIG congratulations to Darin and Kari on their special day. Thanks for letting us do your cake! I think I will now retire from cakes until this baby is born.
This is Darin and Kari cutting their cake. It wasn't long before they had it smashed in each other's faces. They were sure silly!
I know this is an oldie, but I have never had it. Good thing I bought this when I did because I am absolutely exhausted this morning for some unknown reason. The shot cost me $2.99 and is the more popular one. I saw another Jolt shot sitting next to it with a pink cap.
Unlike the shots I have had recently, this one comes in the standard 60 mL package with a small cap. The aroma that is being emitted is not the most inviting one to be honest. In fact, it reminds me of dry cat food. The taste is very sour and a bit ranky. No, this shot has not expired, I double and triple checked, it had a good 3 months left. I think there is the taste of concord grape underneath the sourness, but it is not a very pleasant one. The aftertaste is even worse. It is very foul at first, at lot like rotten grapes, but after a minute or so it settles and all there is, is the acidic kick. The foulness is never completely gone in the aftertaste, but at least it is not as strong as immediately after drinking the shot. I don't like this taste at all, but at least there is no bitterness to add to the rankiness.
Forget the taste now, this shot contains 200 mg of caffeine plus some from the guarana seed extract. This is a case of a potent drink with a horrible taste. The shot started working quickly and I started to wake up in about 20 minutes after consuming it. While being awakened by the high caffeine content, I started to feel focused and very calm. I love energy shots that give me this feeling as I can use this energy to completely focus on something important before all the caffeine kicks in and I am flying around the room or trying to climb the walls. The period of focus and calmness lasted for about 20 minutes, which is not long enough, but better than some shots. After the 20 minutes, I was feeling the effects of the 200 mg of caffeine and was ready to jump off my chair and run around. The funny thing about this shot was that the energy high disappeared in less than 2 hours for about 30 minutes and then I felt energized again for another hour. I did not experience a crash or a headache, but it was an odd energy shot effect.
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Title: Transformers ROTF-Jolt
Bio: JOLT LOVES TO CAUSE TROUBLE. MORE THAN ONE GROUP OF DECEPTICONS HAS WATCHED IN CONFUSION AS JOLT, ALL ALONE, RACED AROUND THEM IN CIRCLES, TAUNTING THEM. THEY'RE NOT USED TO AUTOBOTS ACTING CRAZY. LITTLE DO THEY KNOW THAT ITS REALLY JUST AN ACT - PART OF A PLAN TO LURE HIS ENEMIES IN CLOSE WHERE HE CAN DELIVER A CRIPPLING BLOW WITH HIS ELECTRO-WHIPS.
Bio: JOLT loves to cause trouble. More than one group of DECEPTICONS has watched in confusion as JOLT, all alone, raced around them in circles, taunting them. They're not used to AUTOBOTS acting crazy. Little do they know that it really is just an act - part of a plan to lure his enemies in close where he can deliver a crippling blow with his electro-whips.
My dear Sister-in-Law posted this recipe, and I thought that all of you would enjoy it. These Chocolate Chip Cheese Bars are to die for! Here is a copy of her post.......
First of all, I don't usually post recipes because I am the worst at following them. I get it from my mom- she calls it the "Football Rules of cooking- unlimited substitutions." My mom probably gets it from her mom. I have recipes from my grandma that actually call for a glug of milk, or a glug of oil. I look at recipes more as suggestions or guidelines, then do my own thing. Sometimes things turn out really good, and sometimes... not so good. My husband likes the way I cook, so I guess that's good enough. I discovered allrecipes.com and found that there are a lot of cooks out there like me. It makes me laugh when I read the comments, and someone says they didn't like the recipe that much, and that they substituted rice vinegar for apple cider vinegar and left out the ginger or doubled all the spices... BTW, I do follow baking and canning recipes.
Anyway, my sister-in-law made these yummy bars earlier this year, and passed the recipe along.
Chocolate Chip Cheese Bars
2 cups of your favorite chocolate chip cookie recipe (or 1 tube refrigerated chocolate chip cookie dough) 1 package (8 oz.) cream cheese, softened 1/2 cup sugar 1 egg
Divide cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8 X 8 inch baking pan. In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
I doubled the recipe, and cooked it in a 9 X 13 pan.
Here's the recipe I like for Chocolate Chip Cookies:
1 c white sugar 1 c brown sugar 1 c butter flavored shortening (or 1/2 c shortening and 1/2 c butter) 3 eggs 1 t vanilla 1 t salt 1 t soda 3 cups flour 1 bag chocolate chips
Cream together sugars, and shortening. Add eggs and vanilla and mix well. Add dry ingredients then chocolate chips. Bake at 375 for 8 minutes.
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Title: THE PERFECT Chocolate Chip Cookie - CHOW
http://www.chow.com
Tia Harrison, owner of the Lucky Cooky Company, takes simple ingredients and creates a soft, sweet, crisp-crusted cookie, full of melty Guittard milk chocolate drops. It is, indeed, the superior-est chocolate chip cookie. Video by CHOW.com.
Title: Chocolate Chip Waffles Recipe
Chocolate chip waffles are a sweet treat for breakfast or dessert, perfect for your table.
Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.
Ingredients
2 cups of all purpose flour
1 cup of semi sweet chocolate chips
2 tbsp of granulated sugar
1 tbsp of baking powder
1/2 tsp of salt
1/2 tsp of cinnamon, if desired
1 2/3 cups of milk
1/3 cup of melted butter
2 eggs
Imstructions
1. In a large bowl, combine the flour, chocolate chips, sugar, baking powder, salt and cinnamon, if desired.
2. Add milk, melted butter and eggs. Mix until moistened. Some lumps may remain.
3. Set a preheated waffle baker to 3 minutes and 45 seconds. Spread 1 cup of batter on the top side of the waffle baker.
4. Close the top; start the timer and rotate the baker.
5. Fill the second side of the baker; rotate again.
6. When signal sounds, remove the first waffle. Remove the second waffle.
7. Repeat with remaining batter.
It took months for this flavour to make its way across the border, but I waited patiently and always checked the fridges at gas stations, convenience stores and supermarkets. Now that it finally arrived, I couldn't wait to crack it open and drink it.
Taste
I was honestly expecting this to taste like orange soda, but was pleasantly surprised after the first sip. The taste starts off with a mellow, just a touch citric orange taste which quickly turns into a mildly sweet and lightly citrusy tangerine one. The finish is mostly of tangerines with a little orange flavour in the background. The back of the label states that there is mango flavouring, but I personally cannot detect any of it. Being a Xenergy, there is no sugar in this energy drink and its diet taste is surprisingly subtle. Usually diet drinks are dominated by artificial sweeteners, but not this. Having said that, I don't mean that you won't be able to taste the sweeteners, it's just that they are not as dominant, which makes this drink much better tasting than other diet energy drinks.
Energy
Being a black Xenergy, there are 200 mg of caffeine in the can and the effects of the drink start to become apparent within 15-20 minutes. Some jitters were experienced, but that was expected from an energy drink with this much caffeine. Once the jitters died down, the caffeine took full effect and the ride was pretty solid...for about 3-4 hours when I noticed I was starting to run out of steam. I did not experience a crash, but I just felt like riding the caffeine high some more.
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Title: Guerilla jiu-Jitsu w/ Dave Camarillo Episode 3
Combining the techniques learned from the previous 2 episodes Dave will show you how to have confidence and strength from the mounted position. Learn from Koshcheck's Jiu-Jitstu trainer on the Ultimate Fighter 12.
Title: Xyience Xenergy Review
A review of Xyience Xenergy Drink by BodybuildingPro.com.
Tarragon is called the "King of Herbs" by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, such as Bearnaise, rigavote and tartare. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings. When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor. Unlike most of the other herbs, tarragon loses the potency of its flavor when dried. This may be one reason it is so frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine. French tarragon (Artemisia dracunculus) is the variety most often used in recipes. Its flavor is sweeter and its leaves are more delicate than its relative Russian tarragon, (Artemesia dracunculoides), which tends to have coarser, paler leaves and a bitter, inferior flavor. Unfortunately, whereas the Russian variety spreads and reproduces easily, French tarragon cannot be propagated by seed but must be cultivated by cuttings and root divisions. For a healthy plant, it requires rich, well drained soil and full sun.
The true French Tarragon has the best flavor and cannot be grown from seeds as this plant will not flower. Cuttings must be taken in order to reproduce this plant which makes it more expensive and harder to find. Tarragon grows in full sun and will grow to about 2 feet or so across. It is most important that this plant have good drainage and it is a good idea to add sand or grow it in a large container to make sure the roots will not rot and die. It is perennial but you should try to bring it indoors, either a potted plant or take cuttings, to grow over the winter months as it sometimes does not come back the following spring because of wet soil.
To harvest Tarragon, remove a third of the branch and chop the leaves finely. Tarragon does not dry very well so freezing is the best method to preserve the flavor.
To use Tarragon in cooking, chop the leaves very fine to extract the flavor for cream sauces and Bearnaise sauce. Add it to tuna or chicken salads, eggs and quiches, mayonnaise's, and mustard salad dressings. It makes a wonderful flavored butter and can be combined with dill and parsley for fish.
*It is said you cannot dry it well but I get some from a health food store that sells dried herbs and the one I get is wonderful and keeps well. So if you can do that too ....test it. Perhaps home dried is not as good but larger places have quicker ways to dry than we do. WHITE BEAN AND TARRAGON SOUP serves 4
8 ounces Great Northern white beans 2 Tablespoons olive oil 1 medium onion, diced 1 small fennel bulb, diced, about one cup 2 teaspoons grated lemon peel 2 cloves garlic, minced 7 cups chicken stock 1 Tablespoons fresh tarragon leaves, chopped 3 Tablespoons thinly sliced ham, julienned salt and pepper to taste
Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water.
In a stainless steel pot heat the olive oil. Saute the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour. Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon.
In a medium bowl, combine thawed peaches, tarragon leaves, and orange liqueur. Set aside to macerate.
In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping.
Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream. Scatter almonds over and serve.
Title: Leaving Home, Tarragon Theatre, and Bill Glassco (Part 1 of 7)
David French on the early days as a playwright--Leaving Home at the Tarragon Theatre with Bill Glassco.
It has been over a week since I reviewed an energy drink so here is one. This is Red Fire and yes, it is made by the folks who make Red Rain and Red Rave - Cott. So how is Red Fire any different from the aforementioned products? Cott make Red Fire specially for Sobeys, which in turn sell this value energy drink under their Compliments label. The first time I saw Red Fire was in the Fall of 2009 and the reason why I didn't buy it back then was because it was only sold in packs of 4 for $6.99 CAD, and I never buy energy drinks I haven't tried in bulk. The reason why I finally bought it is because the Sobeys that I went to was selling these individually for $1.99 CAD each.
Having said that Red Fire is made by Cott, I half expect it to taste like a Red Bull clone. I was not disappointed. Not only does Red Fire taste like a Red Bull clone, but it has inherited the Red Rain sour kick which gives it a similar crisp finish.
In the energy department, Red Fire is identical to Red Bull, Red Rain and Red Rave with 80 mg of caffeine, which is good enough for a a burst of energy lasting for about an hour.
I noticed that a lot of users who visit this blog search for ingredients lists so I decided to start listing the ingredients found in each energy drink/shot, mint, etc. I try. So here are the first 2 lists:
My Dad gave me some peaches the other day off of his tree. I didn't have quite enough to get a canning operation going, so I went on a quest to find a yummy peach dessert recipe. I came across a lot of peach pie recipes, and they all looked great. But when I found this recipe for a Peach Upside Down Cake, I just had to try it. It turned out AMAZING! It was almost like a peach cobbler, and was especially wonderful served warm with a scoop of ice cream.
Start by heating your oven to 325 degrees. Butter a 9-inch square or round cake pan, or spray with baking spray. Peel and pit the peaches, slice thinly.
Fruit Mixture:
3 peaches, peeled, thinly sliced, about 2 cups of slices (I think I used 4 or 5 peaches)
1/2 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
3 Tablespoons melted butter
Toss the peaches with the brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of melted butter. Arrange the peach mixture in the prepared baking pan. Cake:
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup milk
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs, vanilla extract, and almond flavoring. Add the flour mixture to the sugar mixture, alternating with the milk, beating just until blended. Spoon the batter over the peach slices. Gently spread it around to cover the peaches. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrnage them over the cake. Like I said before, it was especially wonderful served warm with a scoop of ice cream.
A few weeks ago I reviewed 5150 energy mixer and was quite pleased with the results. Over the last few days I have been testing another energy mixer - Hijinks. This one is a little different and does not instructions on how to mix it. It is completely up to you. You can even shoot it if you wanted to. Since I only had 1 of these bottles, and it contained only 200 mg, I only tried it with a couple of beverages.
Tea
Of course it had to be tea - my morning drink. Like with 5150, I added this to a mug full of strong Earl Gray Royal, whose flavour is so strong, it can cover almost everything. I poured half of the bottle and stirred. There was absolutely no change to the aroma and the taste barely changed. There is a dull undertone, which resulted in a slightly bitter aftertaste, but that was it. The mixer is barely noticeable even at half a bottle.
Orange Juice
I poured myself a 12 oz glass of orange juice and added only half of what was left in the Hijinks bottle, which was 1/4 of the entire mix. There was no change to the taste, so I added the remaining liquid. Again, there were no changes to the taste, which was great. I guess the orange juice flavour was strong enough to overpower the caffeine bitterness.
With the tea, the mixer worked a bit slow. I barely felt anything in the first 30 minutes and then it slowly and gradually started to kick in. It took about 50 minutes for me to feel the full effect of Hijinks, but the good news is that it lasted for a few hours and the energy boost was clean, very usable. There were no jitters or any other negative sides, such as a crash at the end.
The mixer performed a bit better with the orange juice and I felt a boost in energy right away from the from the juice. That gave Hijinks enough time to do its thing and get absorbed by my body. The rest of the effects were similar to that of the tea.
Phil Lempert, supermarket guru, rates new foods and assigns each a rating based on: taste, health, ingredients, appearance, sustainability, preparation, packaging and value.
Title: Nadared Cocktail on Hotmixology
Nadared Vodka, Hijinks, Sharkwater and Finest Call make the Nadared Cocktail on Hotmixology
I love pumpkin lattes. So glad starbucks came out with them. I wait all yr for when they make them but I cant always afford to have it or cant always get there so I found this great alternative. Its from the Susan Branch cookbooks. If you have never seen her books your in for a visual treat. They are like talking to a girlfriend.....stories, great watercolor drawings and lots of tried and true recipes.
Pumpkin latte makes 1
2 heaping tb. canned pumpkin 1 tb. brown sugar 1tsp. vanilla 1/2 tsp.pumpkin pie spice hot coffee, decaf or espresso hot milk Into each lg. mug put first 4 ingred. Fill cup halfway with coffee and stir well. Fill cup with hot milk and whisk. Top with whipped cream, dust with nutmeg.
This is from Susan Branch's Autumn cookbook. Sometimes I add a bit more fresh pumpkin but too much just makes pumpkin sludge at the bottom of your cup. And Ive also used vanilla syrup instead of brown sugar and vanilla. I just use regular coffee most times cuz thats what we have around here but its delish. The biggest problem is what to do with the leftover pumpkin, I can never use it all before it goes bad. Im thinking maybe next time of freezing measured portions on a tray then popping them in a freezer bag. It should keep and u can take out what you need and it should thaw fast. Of course you wouldnt want to put it frozen in your hot coffee or it will make it cold fast!
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Title: How to Bake Pumpkin Spice Cupcakes : How to Decorate Pumpkin Spiced Cupcakes with Icing
Learn how to decorate your pumpkin spiced cupcakes with some fun icing for your holiday party in this free recipe dessert video on making pumpkin spiced cupcakes.
Expert: Georgette Rampone Bio: Georgette Rampone is a chef, baker, and consultant. She is a much sought-after restaurant and bakery consultant who specializes in the development of unique signature recipes. Filmmaker: Louis Nathan
Title: Pumpkin Spice Cheesecake Bars
This is a Weight Watcher Recipe (3 points) and serves 18
I don't own these songs they're just awesome holiday classics
For the spice, use 1/2 tsp of the ground cinnamon and ground nutmeg, and 1/4 tsp of the ground ginger and ground cloves.
Feel free to ask any questions!
A couple of weeks ago I was at a Vietnamese market and came across this guy in one of their fridges. I have heard of it, but had never seen. I am not sure if this is a real energy drink or one of those like Nutrament. I think it is just supposed to give you energy from all the vitamins and minerals and not really a kick like caffeine works.
The drink tastes like chocolate soy milk with a touch of vanilla, but it's thicker and has some small chunks of chocolate. There is nothing else to really say about this in terms of the taste. There are no unpleasant notes or a weird aftertaste. If you like chocolate soy milk, then you will probably enjoy the taste of this.
Since there is no added caffeine (I am sure there is some from the chocolate), there is no kick, but it does work as an energy drink in the sense that it gives you energy to not fall asleep when you are feeling tired. After about 20 minutes of consuming this at breakfast, I felt pretty good and eager to do something. The whole morning I had plenty of energy and actually got some stuff done. This has its audience, but if you are after that caffeine high, skip this one.
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Title: MILO Not Just Any Chocolate Malt Drink - ENERGY that makes the difference
Being a child requires loads of energy just to get through a busy day. Only MILO® contains
ACTIGEN-E®, a combination of 8 vitamins and 4 minerals that helps to optimize the release of energy from food. These are the B Vitamins (B1, B2, B3, B5, B6, B12, Biotin); Vitamin C; Calcium; Magnesium; Iron; and Phosphorus. With MILO®, your child will have the energy to get through the day's activities uninterrupted.
I had some banana hanging around getting reallllllly ripe. When I was sick I sent my son to the store for me and told him to get some things for my grandsons lunch too. He came home with this huge bunch of bananas I knew we weren't going to eat. So today I decided since its cooler outside and I need to use up a few things, I'd bake. I found this recipe for what sounds like a really yummy banana bread and of course I can never leave a recipe alone so I tweaked it. I had some applesauce I wanted to use up from dinner the other nite and I found this paste vanilla from Traders Joes that I wanted to try. Its sort of syrupy and thick not like the usual extract and has bits of the vanilla in it too like when you use whole pods. Your supposed to be able to use it just like regular extract only it would be much more flavorful since you have the bits too. So here is the recipe as I found it and changes I made will be in parentheses. The guys in this house pronounced it yummy!
BANANA SOUR CREAM BREAD MAKES 4LOAVES 1/4 c. white sugar 1 tsp. ground cinnamon 3/4c. butter 3 c. white sugar (I substituted 1 c. for brown sugar) 3 eggs ( I used 4 because I added applesauce too) 6 very ripe mashed bananas 1 16 oz. container sour cream (1 c. applesauce with cinnamon) 2 tsp. vanilla ( I used that new vanilla paste) 2 tsp. ground cinnamon 1/2 tsp. salt 3 tsp. baking soda 4 1/2c. all purpose flour 1 c. chopped walnuts (I used chopped pecans) Preheat oven to 300 degrees. Grease 4 7x3in. pans. (I used 8x4in. pans) In a small bowl , stir together 1/4c. sugar with the 1 tsp. cinnamon. Dust pans lightly with the mixture. In a large bowl, cream butter and 3 c. sugar.
Mix in mashed bananas, eggs, sour cream, vanilla and cinnamon.
Mix in salt, baking soda and flour.
Stir in nuts.
Divide into pans.
Bake 1hr. or till toothpick inserted in center comes out clean. Remove from pans and cool.
Its darker than what you expect for banana bread because of the brown sugar. I added that because I didnt have enough white sugar here. The bread is very moist tho. I do not see much point in dusting the pans with cinnamon sugar. I can only taste a bit on the edges not enough to me to warrent added extra sugar to a dish with quite a bit of it in already. Next time I think Ill skip it, considering theres plenty of cinnamon in it already. I also think I would add double the amt. of nuts in it as I dont think there is enough for 4 loaves for my taste. The men in this house just loved it tho and one took a whole loaf to share with the guys at work.
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Title: Betty's Sour Cream and Green Onion Smashed Potatoes Recipe
In this video, Betty makes everyone's favorite Sour Cream and Green Onion Smashed Potatoes recipe. It's full of great, chunky Idaho bakers, cooked to perfection, and smashed with butter and sour cream. There are green onion tops to taste, and a hint of paprika on top! What's not to love?
Ingredients:
3 medium to large Idaho baking potatoes, washed and cut into chunks (Leave the potatoes unpeeled.)
1 tablespoon salt
1/2 stick of butter or margarine
8 oz. sour cream
1 bunch of green onion tops, washed, dried, and sliced
paprika, to taste
Pour water into a medium to large pot, until it is half full. Add 1 tablespoon salt and bring water to a boil. Add prepared potato chunks. Cook for about 20 minutes, until potatoes are fork-tender, but not mushy. Drain potatoes through a colander into the sink and discard the cooking water. Place the cooked potatoes back into the cooking pot. Add 1/2 stick butter or margarine and 8 oz. sour cream. Mash by hand with a potato masher. (If you do not have a potato masher, you may use a fork to mash the potatoes.) When "smashed" to your desired consistency, add the sliced bunch of onion tops. Stir until the mixture is combined, and then pour it into a nice serving bowl. Sprinkle the top with paprika, to taste. Serve immediately while hot and tasty!
Bakerella is famous for her Cake Pops.She makes really cute pops for all of the holidays, and this time around I couldn’t resist trying them!My friend Sara and I spent an entire day decorating our cute little creations (some of which are pictured above).
We started by baking cakes from a cake mix.After the cakes baked and cooled, we crumbled them into a bowl and mixed them with frosting.Next, we rolled them into balls (about the size of a quarter).The balls needed to go in the freezer for a few minutes while we melted our candy melts.It was necessary to dip the lollipop sticks into the chocolate melts before putting them into the balls.This made it so the balls wouldn’t fall off the sticks.Once the balls were all on sticks, we placed them into foam blocks and put them back into the freezer.After a few minutes we were able to dip the cake pops into candy melts and decorate away.It’s amazing what you can do with cake sprinkles and confetti!For more details on how to make Bakerella’s Famous Cake Pops check out her website at http://bakerella.blogspot.com/2008/08/hope-these-put-smile-on-your-face.html
Related Videos :below I show related videos and not so related to this article.
Title: Stairway to the Stars, solo jazz fingerstyle guitar by Jake Reichbart
DVD lessons, pricing and shipping:
The vast majority of the DVDs are lesson on my specific song arrangements as seen on YouTube, check out these samples:
http://www.youtube.com/watch?v=s935JOAs9qU
There are a few general topic DVDs as well. Check out this video, it's a sample from my DVD lesson "How To Arrange Any Song For Solo Guitar":
http://www.youtube.com/watch?v=jg-et0nVgo8
Any DVD off the list costs $25. S&H (USPS First Class) in the US for DVD costs $4 with additional DVDs only raising the S&H by $1 each. One DVD will cost, therefore, $29 including S&H. Two DVDs will cost $55, etc. I can give you a discount for a larger quantity... For S&H to almost anywhere else outside the US, add $4. There is no ordering form, simply email me at jake.reichbart@gmail.com with your selections and country and I will calculate your total. DVDs are available in NTSC or PAL.
Paypal is the easiest, quickest and most reliable payment method and I can email you a Paypal invoice once we have established the order and I know where to ship.
1) Creepin' by Stevie Wonder
2) Lately by Stevie Wonder. This title also comes with a 15 minute segment showing chord substitutions for Stella By Starlight
3) Steppin' Out by Joe Jackson
4) A very cool and in depth video to go with my performance of the standard "Do Nothin' Till You Hear From Me", really getting into jazz harmony
5) Maxine by Donald Fagen
6) Deacon Blues by Steely Dan
7) Save a prayer by Duran Duran
8) A jazz harmony for the guitar DVD, very advanced
9) Feel Like Flying by Gino Vannelli
10) Lead electric blues guitar, brand new! 90 min., based on my guitar work on the accompanying CD to the Hal Leonard book Bass Grooves: The Ultimate Collection by Jon Liebman
11) Lead Jazz Guitar: The Art of Phrasing with Rhythmic Figures and Patterns. If you know scales, arpeggios and chords but somehow can't quite seem to put together a satisfying solo, this DVD will show you how. An hour and 20 minutes. Intermed/Adv.
12) Every Summer Night by Pat Metheny, 1 hour and 50 minutes long!
13) This Masquerade (Leon Russel/George Benson), complete arrangement, including a lengthy improvisation section. One hour and 30 min.
14) After The Love Has Gone by EW&F, an hour and 45 minutes, slowly going over every note!
15) Moonlight in Vermont, an hour and 40 minutes, extra emphasis on chord substitutions.
16) Us and Them, Pink Floyd
17) Bird of Beauty, Stevie Wonder
18) Taking A Chance On Love, an hour and 35 minutes. Chord substitutions, walking bass, improvisation and much more!
19) The Wind Cries Mary, one hour and 30 min. Includes an extended lesson segment on how to play intervals Jimi Hendrix style!
20) Babylon Sisters by Steely Dan, nearly two hours long! AND includes a complete TAB!
21) With a Little Help From My Friends, The Beatles, 90 minutes.
22) Hall & Oates "Double Feature", two songs on one DVD, Sara Smile and One on One! An hour and 40 minutes. Samples from these lessons are available as part of my latest uploads of these two songs.
23) Michael Jackson - Jackson Five "Double Feature", two songs on one DVD, I'll Be There & Never Can Say Goodbye! An hour and 40 minutes.
24) Blues in G, 80 minutes, learn how to play the blues for solo guitar in the style of Joe Pass. Advanced!
25) Emily, Chord substitutions, lead, bass lines... 80 minutes.
26) My Cherie Amour - Stevie Wonder, one hour and 15 minutes. Includes a TAB as well!!! Widescreen
27) Blue In Green - one hour and 35 minutes. Heavily focused on chord substitutions. Not for the harmonically faint of heart - very advanced!! Widescreen
28) All The Things You Are - an hour and 20 minutes. Chord melody, chord substitutions, lead... One of my best! intermed/adv. Widescreen
29) How Deep Is Your Love - my most viewed solo guitar performance on YouTube is finally available as a 90 minute DVD lesson in widescreen!
30) I'm Not In Love by 10CC, Widescreen
31) The theme from the James Bond film Goldfinger, Widescreen
32) So May It Secretly Begin, Pat Metheny, Widescreen
33) Change The World, Eric Clapton, Widescreen
34) Through The fire, Chaka Khan - an hour and 20 minutes, Widescreen
35) Hey Nineteen, Steely Dan - an hour and 20 minutes, Widescreen
36) Make Me Smile, Chicago - an hour and 25 minutes, Widescreen
37) I Talk To The Wind, King Crimson, Widescreen
38) Baby Come Back, Player - an hour and 20 minutes, Widescreen
39) Just You 'N' Me, Chicago - an hour and 20 minutes, Widescreen
40) Because You Loved Me, Celine Dion, an hour and 10 minutes, Widescreen
Link to all my videos:
http://www.youtube.com/user/SeriousCakes#g/u
I might do this cake again, just to see if I can have it turn out better. lol-just so everyone knows in case anyone favorites it!
There are some people and sites I'd like to mention here, ones that I haven't pointed out before. I've found quite a few people on the 'net that have been very helpful, not only that but they also encourage and inspire me. Some of them I've mentioned before (tonedna, Mayen, fairytalecakes) but here's a few more:
Nivia
http://www.youtube.com/user/nivia91
She makes such beautiful cakes!!
PepiYaneva
http://www.youtube.com/user/PepiYaneva
I still can't get over how pretty her cakes are with such few supplies, seriously makes me want try harder with what I have instead of buying new gadgets!
ButterFairy (also known as sayhellojana on cakecentral.com)
http://butterfairybakes.blogspot.com/
This woman is the reason I started experimenting more with my cake flavors. Because of her I started adding coffee and sour cream to my chocolate and yellow cakes and the cake in this video is the Brown Sugar Buttermilk Cake she has listed on her site. Oh my goodness, thank you so much for this, I can't wait for NYE to combine both cakes into a taste masterpiece! (ok, I know, a little froofy but still, it's awesome)
Bakerella
http://www.bakerella.com/
I've posted this link before but it bears repeating, cute, cute and more cute!
Sweet Lady Jane
http://www.sweetladyjane.com/
I think this is a bakery but wow it's just amazing. I can't remember how I came across this site, every once in awhile I'll type 'buttercream cakes' into Google and check out the pics that come up. Her gallery used to be set up differently so it was easier to see the cakes though :(
And here's the link to what I used as inspiration for this cake:
http://cdn2.ioffer.com/img/item/714/267/16/o_ZUBe8M2c3Etjvn3.jpg
Isn't that beautiful?
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This is from Susan Branch's Autumn cookbook. Sometimes I add a bit more fresh pumpkin but too much just makes pumpkin sludge at the bottom of your cup. And Ive also used vanilla syrup instead of brown sugar and vanilla. I just use regular coffee most times cuz thats what we have around here but its delish. The biggest problem is what to do with the leftover pumpkin, I can never use it all before it goes bad. Im thinking maybe next time of freezing measured portions on a tray then popping them in a freezer bag. It should keep and u can take out what you need and it should thaw fast. Of course you wouldnt want to put it frozen in your hot coffee or it will make it cold fast! 
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