Texas Sheet Cake - Summer Tradition

2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
3 tablespoons cocoa Mix
2 eggs
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons mill
1 pound sugar
1 teaspoon vanilla
1/2 cup nutmeats

Mix flour, sugar and salt in a large bowl. In a pan melt margarine, water and cocoa. Bring to a boil, pour over the mixture in bowl. Beat 2 eggs well. Add soda, buttermilk and vanilla. Beat well and add to mix in bowl. Mix. Pour into greased and floured jelly roll pan and bake at 350 degrees for 20 minutes. 5 minutes before cake is done - melt margarine, cocoa and milk over low heat (do not boil). Remove from heat and add powdered sugar, vanilla and nut meats. Mix well and pour over warm cake.

Nana makes this for our summer family vacations. She makes a huge tray each time and it does not take long for it to be devoured by our family. I'll have to ask her what nutmeats are!

Ice Cream Dessie

20 Oreo cookies 1/c gallon peppermint stick ice cream
1/3 cup margarine

Crush cookies and add melted margarine; press into 9x13-inch pan and freeze for a short time. Spread ice cream over cookie base and return to freezer while making topping.

Topping:

2 squares unsweetened chocolate
1 tablespoon margarine

Combine and cook until thick; cool. Spread over ice cream and return to freezer.
Serve when well frozen.


This dessert is one of my favorites at Christmas. My Nana makes it for us each year. We can't wait to eat it when we visit my grandparents for the holidays. It truly melts in your mouth when you eat it.

Bishop

My Uncle Paul prepared this drink for the adults. The smell of the roasted oranges filled up the house. The drink was a crowd pleaser for a cold winter's night.


Ingredients

• 1 navel orange
• 8 whole cloves
• 1 (750-ml) bottle Ruby Port

Preparation

Put oven rack in middle position and preheat oven to 400°F.

Stud orange with cloves and roast in a small shallow ceramic or glass baking dish until browned and soft, about 1 1/2 hours.

Carefully quarter orange, then bring orange quarters and Port just to a simmer in a 2- to 2 1/2-quart saucepan. Remove from heat and serve warm.

Christmas Treats

My Christmas was so good. I went to Grand Rapids, Michigan. We had tons of ice cream and sweets. My Grandma made all of the good sweets. It was one of the best Chrisstmas's I had ever had. My Grandma made a dessert that my dad and his brother call "Ice cream dessie". The bottom layer has oreo crumbs, then there is a layer of peppermint stick ice cream, with a top layer of the most delicious chocolate fudge.

My Grandma also makes some candy cane cookies that are so good. It has some chopped peppermint, some food coloring, and a touch of sugar. My dad's brother eats them all because they are so good. He can't help himself.

Twins cities best of 2009

For New Year's Eve dinner my family and I went to Bar La Grassa. In Saturday's paper, The Star Tribune awarded 2009's best Twin Cities restaurant to Bar La Grassa. My parents took us there, because me and my brother's friend is the head chef. His name is Eric Sather and we know him from Clancey's Market in Linden Hills. It was the best restaurant I have ever been to! The baby back ribs cooked by Eric were so good. They were the best ribs I have ever had. The meat just fell of the bone. . The ravioli had some Alaskan King Crab in it. It was the tastiest ravioli I have had in my life. The pork tender loin was a little spicy but not too spicy for me and my brother. For dessert we had some Izzy's ice cream. The flavor was Salted Caramel. The dining room was so nice and comfortable. We sat at a table super close to the open kitchen. I loved watching the line. I cannot wait to have my next meal at Bar La Grassa.