aunt alice's chocolate cake

2C brown sugar
1/2C butter
1 egg
1C milk
1/2C cocoa
2tsp baking soda
2C flour
1/2tsp salt
1tsp cream of tartar
1tsp vanilla
1/2C boiling water

mix sugar and butter, add egg and cocoa.
mix all dry ingredients together in a seperate bowl.
into the sugar and butter mixture alternate,
milk-dry-milk-dry.
add boiling water
bake in two 8" round greased and floured pans
for 35 minutes at 350C
ice as desired
chevre toasts and pear salad

2 slices of good bread or baguette
4 chevre slices
1 pear, sliced
fresh greens
pecans
for vinegrette -
olive oil
red wine vinegar
dijon mustard
salt and pepper
maple syrup

place the chevre on the bread and broil until warm and the bread is toasty.
toss the greens with the vinegrette, pears and pecans.

arrange on a plate, toasts on the side and enjoy!
poached pears with ice cream

bosc pears,
peeled and whole
sugar
nutmeg
vanilla ice cream

fill a pot with water, enough to cover the pear or pears.
put a few tablespoons of sugar in th water and bring to a boil with the pears and let boil for 7-10 minutes.
remove pears from the water and let the water drain, place in a bowl with a scoop of ice cream and sprinkle with nutmeg.

fried bananas with ice cream

bananas, cut lengthwise
butter
vanilla ice cream
coconut milk
toasted cashews

warm up the butter in a skillet, add the bananas when the butter is bubbly.
fry on each side until brown, this will take minutes.
add bananas to bowls of ice cream, add a spoonful of coconut milk and sprinkle on cashews. serve warm!
add coconut milk to skillet while frying bananas if you like.
biscuits
2C flour
4tsp baking powder
1/2tsp salt
1/4C butter
1C milk

mix together flour, baking powder and salt.
mix in butter so it's crumbly.
add milk, don't mix too much.
spread dough onto a floured surface about 1"-2" thick, cut out circles and place on a baking sheet
bake at 400C for 10 minutes
squash soup

1/2 a large squash of your choice
3C chopped carrots
2 sticks of celery, chopped
1/2 yellow onion
1 clove of chopped garlic
1 1/2 cubes vegetable bouillon
4C water
1tsp dried thyme
1tsp dried parsley
1tsp cumin
1tsp red pepper powder
1tsp cardamom
2 Tb maple syrup
salt and pepper

in a pot dissolve the bouillon in the water. add the chopped squash
and carrots, bring to a boil, cook for 20 minutes.

in a seperate pot cook onion, garlic and celery in a little olive oil.
cook until onions are soft and transparent. add salt, pepper, thyme,
cumin, red pepper and cardamom, keep on low heat.

pour carrots and squash into the onion pot, cover and cook
until carrots and squash are cooked.

puree in a food processor or blender. add maple syrup and
additional salt and pepper as needed.


lemon meringue pie