Monday, April 11, 2016

Watergate Salad

 It's warm enough to have tea and dessert out on my patio!  


 I'm using a trio set painted by my late Great Aunt Kitty.  Isn't it a pretty pattern?


 This darling lady vase was gifted to me from my dear daughter for my birthday.  Don't you love her rosy cheeks and freckles?  She also gave me the green bird feeder on my table, which I've since hung in a tree.

 My mom embroidered this pretty tablecloth, and it's probably over sixty years old.  I think it matches my trio set set so perfectly. 



I don't know why Watergate Salad is a "salad", because it really is more like a dessert.  A co-worker gave me this recipe long ago, and I recently took it to a potluck.  A bit of information was found at seriouseats.com on how the recipe was named.  It seems that Kraft Foods deputed the pistachio pudding mix in the 1970's and promoted a recipe called Pistachio Pineapple Delight.  However, a food editor at a Chicago newspaper reprinted the recipe, but renamed it "Watergate Salad," and the name stuck!   Here's the recipe, if you'd like to give it a try:

Watergate Salad

1-3 oz. pkg pistachio instant pudding mix
1-20 oz. can crushed pineapple, not drained
1- 8 oz. container of frozen whipped topping, thawed
1 cup mini marshmallows
1/2 cup chopped nuts

Mix pudding mix into pineapple by stirring. Fold in whipped topping, and add marshmallows and nuts. Chill.

I am sharing this with these lovely parties:



Thank you for your visit!  xo


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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 61 comments
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Monday, April 4, 2016

Chocolate Cherry Cake and a Cherry Teacup

 Today I'm having tea and cake in my bedroom.  I have to admit that in reality, I have breakfast and tea in bed every single morning.  My late beloved and I started this practice, after our kids all left home, and it's something that I continue to do. There's something so indulgent about breakfast in bed, even though I have to get up and make it! 


 This darling teacup is from my friend Deborah, that blogs at The Beautiful Matters.  When she visited Texas for a wedding, we  met and she gifted me with this teacup.  I just love the cherries on the front and the checkerboard design.    Thank you so much, Deborah.  She also gave me a gift bag with eight different Harney & Sons Organic teas.  Today I had the Assam Black Tea, which is described as "revitalizing".  It was the perfect complement to my Chocolate Cherry Cake, which is in honor of my cherry teacup. 

 
 

Deborah and I met in a French Cafe, that I wrote about here.



 I wish I could share a piece of cake with Deborah, and we could sit and chat some more!


The recipe for this cake came from an article in The Dallas Morning News from April 24, 1996.  This cake comes together very quickly, and it's really tasty.  Although I make many things from scratch, I am not a food snob (except for a certain brand of ketchup and also,  freshly grated nutmeg!!).  I never mind using a cake mix or some other prepared products.  I hope you give this recipe a try!



Chocolate Cherry Cake
  • Cake:
  • 1 Devil's Food cake mix
  • 21 oz. can cherry pie filling
  • 1 tsp. almond extract (may use vanilla)
  • 2 eggs, beaten
  • ICING:
  • 1 c. white sugar
  • 5 tbsp. butter
  • 1/3 c. milk
  • 6 oz. chocolate chips

Baking Instructions

  • For cake:
  • Mix together by hand. Put into greased 9 x 13 inch pan. Do not mix too much. Batter will be thick. Bake 35 minutes at 350 degrees. Ice while warm.
  • For icing:
  • Combine sugar, butter and milk in a saucepan.  Cook until mixture comes to a boil, stirring constantly.  Cook, stirring, 1 minute longer.  Remove from heat and add chocolate chips and stir until smooth. May put on cake right out of oven.
I am sharing this with these lovely parties:



I was featured!
Tuesday Cuppa Tea 
Foodie Friday
I was featured at Foodie Friday and Everything Else!
Thank you for your visit!  xo



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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 58 comments
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Monday, March 28, 2016

Coconut Macaroons

 If you love macaroons, do I ever have a treat for you today!  I'm using this pretty Royal Albert March trio that my friend, Colleen, gave me from her collection. I've tried to complement the pretty set with some purple-hued flowers. 


 This darling glass, birdie-topped bottle was given to me from my friend, Joy.  Isn't it sweet?  I decided to fill it with milk for my tea, but it could be used for salad dressing, syrup, etc.  


 The Royal Albert March set is named Anemone.  It's so pretty for Spring!


 After I ate some of these, I tried dipping the bottoms of the cookies in leftover melted chocolate that I had saved from my Peanut Butter Easter Eggs.  The chocolate was a winner!



Please help yourself to a macaroon or two, while I heat up the electric kettle for some more tea.


Oh my goodness, if you love coconut, please do give these little morsels a try.  I found the recipe on Allrecipes.com, but added some almond extract to enhance the flavor.  Also, dipping the bottom of the macaroons in melted chocolate, is an added ambrosial flavor.

Coconut Macaroons 

 

Ingredients

  • 2/3 cup all-purpose flour
  • 5 1/2 cups flaked coconut (I used a 14 ounce bag)
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoons vanilla extract (the Allrecipes.com version called for 2 teaspoons)
  • 1 teaspoons almond extract (my addition) 
  • melted semi-sweet chocolate chips (optional) if you'd like to dip the bottoms of the macaroon after they are baked

Directions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla and almond extracts, and using your hands, or a wooden spoon, mix until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes ( mine took about 18 minutes) in the preheated oven, until coconut is toasted.
  4. Cool on wire racks, and if desired, dip the bottoms of the macaroons in melted chocolate.
         Makes 2-3 dozen depending on size.

I am sharing this with these lovely parties:
                                                                                                                     

Thank you for your visit!  xo

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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 44 comments
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