Saturday, December 5, 2009

Easy Fudge Recipe

Fudge is a great treat, and especially fun at the holidays. I used to make this years ago and was pleased I remembererd still how to make it. The best thing about this basic recipe is it is easily adaptable to your tastes.

  • 2 bags chocolate chips, any combination you like together, I used milk chocolate, and butterscotch
  • 1 can sweetened condensed milk
  • 1 TBLS Vanilla
Combine above ingredients in the top of a double boiler, melt thoroughly pour into 9 x 13 glass dish cool completely.

Cut cooled fudge into desired size, ENJOY!!

This is a super easy and fast recipe, easy to adapt by adding nuts or changing the chips to a favorite flavor.

Friday, December 4, 2009

Potters Market

One of my favorite winter activities is to visit the annual potters market, it is put on each year by Oakland Community College by students and accomplished potters.

One of the largest in the country it features the work of about 130 artists from the area, all of whom have gone through or worked in the OCC ceramic program. It is a great way to add to my collection and each year I find new favorites and enjoy my time there. Many I recognize from local shows and years past and there are new ones each year as well.

Rows and rows of pottery

This year I went with a friend and we strolled for about 2 hours, going back through a few sections a couple of times. If you like something be sure to grab it as you might not remember where you saw it.

It is just rows and rows of pottery, all in baskets which makes digging through fun and exciting to find the right color, shape and size. This year my fun color scheme was lime and blue, I also was drawn to red pieces, they were eye catching and fun to find as well. It is great when you choose a piece then later find a coordinating piece in a different location, hopefully you grabbed the first one.

Bins, boxes and baskets of pottery

The market is set up into three basic locations, jewelry and ornaments, smaller utility type pieces, and a gallery section with larger and more decorative pieces.

Gallery area, larger and decorative pieces

I got a total of 5 pieces this year, all smaller in size a few in the lime I can use as small serving or butter dishes, or handy around the sewing room I also got a tray set in black and red that will look good on my black counter for serving dishes, which is usually my favorite use for pottery.

Green and blue small, oval and square

Red and black bowl and rectangle platter

This year since I went on Friday, I still have two days to go back in case I decide there is another item I just cannot live without until next year.

Wednesday, December 2, 2009

Thanksgiving Dessert Recipe

Playing catch up this week, meant to post this yummy dessert last week, but really it is good anytime so here it is.

A combination of apple pie and cheesecake all in one, add a yummy graham cracker pecan crust and this will barely make it to the next day.
  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 4 cups apples - peeled, cored and thinly sliced
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
  2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
  3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
  4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
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