I'm scouring the house this morning looking for books that have been read or others ready to live their lives, fulfilled in the homes of someone else. I'll take the box of cast-off books to McKay's bookstore to sell back and purchase new-to-me books and DVDs.
Two genres of books speak to my southern soul and I delight in reading them all. The first is vintage etiquette books.
I love reading about the proper gifts to give your servants for Christmas and how a nanny must change children for dinner in their nursery to train them that one must always change for dinner. It seems so foreign to today's kids with their heads tucked in the texting stance.
The second genre that captures my fancy are the specialty cookbooks. In an age where any recipe can be easily obtained with a simple Google search, it entertains me to read a cookbook and fantasize about making a delectable and delicious meal. Yes, I said fantasize because at the moment I have no working oven. Long story, involves lightning.
However, I'm a cooktop and microwave chef and have learned it is possible to make chocolate chip cookies in the microwave. Just saying.
While at McKays, I'll search for the Holy Grail of Southern Cookbooks...the old, southern, Junior League variety. The following recipe came from the 1993 Atlanta Junior League cookbook.
Wonder how it will turn out if I bake it in the microwave?
Chocolate Graham Cracker Cake
1/2 cup butter
1 cup sugar
3 eggs, seperated
2 cups graham cracker crumbs
2 TBSP baking powder
3 TBSP cocoa
1 tsp salt
1 cup milk
1 tsp vanilla extract
1/2 cup chopped nuts
Preheat oven to 375F.
Cream butter and add sugar and egg yolks, mixing until well combined. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well.
Beat egg whites until stiff and fold into mixture. pour batter into two greased and floured 9 inch round pans.
Bake 25-30 minutes.
Cool slightly. Turn out onto a wire rack to cool completely.
1 cup Whipping cream
2 tablespoons Sugar
4 ounces Bittersweet chocolate, chopped
1 tablespoon Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
Stir until completely melted and smooth.
Strain through a fine wire mesh strainer into a serving bowl.