Wednesday, September 23, 2009

Pink, Pink and More Pink

Last night we had a shower to welcome little baby Hannah. We had a great turn out and lots of great food too! The menu included chicken salad croissants, chicken caesar skewers, a lettuce salad, fresh fruit plate and deviled eggs. The pink theme made its way into the desserts too. We had pink popcorn balls, cheesecake pops, cream cheese mints and a really yummy heavenly angel cake. Recipe to be posted later, I promise! Thanks to to everyone that helped out. It was a great way to welcome such a cute little girl.

Thursday, September 10, 2009


My first plum crop from the small tree in our backyard was more than I anticipated! So to the internet I went-a-looking for things to do with my plums. I made slow cooked stewed plums, plum jam, plum dumplings, plum quick bread, plum kuchen (3 different recipes), spicy plum chicken thighs, plum cake, plum sauce and plum crumble! I also gave away a number of plums to friends and neighbors. Needless to say, I was plum tired, but most of the results have been filed away for next year. Here is the recipe for the plum crumble which was very good!


3 pounds fresh plums, pitted, quartered, about 5 cups
1/4 cup brown sugar
1 cup sifted all-purpose flour
1 cup granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 large egg, beaten
1/2 cup butter, melted


Combine plums and bown sugar, stirring well to blend. Pour into a buttered 11 1/2 x 7 1/2 inch baking dish. Sift together the flour, granulated sugar, salt and cinnamon. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle mixture evenly over the plums then drizzle with the melted butter. Bake plum crumble at 375 degrees for 45 minutes or until lightly browned. Serve warm with whipped topping or ice cream.
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