Photo updates

Photo updates
Sixty 1950's and 1960's recipes and food preparation photos are interactively featured in the STORY of My Mothers Cookbook: Freshly Real. Preview it in the iBooks store.
UPDATES are ready for your copy of the Cookbook on iBooks for download on your laptop, iPad or iPhone.

Welcome to My Mother's Cookbook: Freshly Real

Welcome to 'My Mother's Cookbook: Freshly Real'

'My Mother's Cookbook: Freshly Real' began as memories of Rosamond Cornell's cooking and quickly became a cookbook. An ebook emerged following the needs and wants of my friends, children and students. It is a generationally friendly cookbook that is true to the cooking traditions of my mother and her friends in the 1950's and 1960's.
It begins with 'The Story'. As you read, you will find food items highlighted in blue. Click on one, and a pop-up will outline the food item's recipe along with preparation photographs to guide you through the cooking process. For those who like the feel of a cookbook with pages, the chapter 'Recipe Box' offers each recipe as traditional pages, accompanied by color photographs. Have fun, let your friends know and have a Sunday Dinner on Saturday night. Tell us all about it. Send us your pictures.
Nancy Loman Scanlon

Benefiting The Children's Hospital of Philadelphia

Benefiting The Children's Hospital of Philadelphia

'My Mother's Cookbook: Freshly Real' is dedicated to my granddaughter and the skilled doctors and nurses at The Children's Hospital of Philadelphia. A rare birth defect, ALCAPA, required open heart surgery for this 7 month old infant. Today this child thrives in health and laughter and is the joy of our lives.
A portion of the proceeds from this book will be donated to The Children's Hospital of Philadelphia for research on pediatric heart disease and the care of infant critical cardiac care patients. If you would like to make a donation to The Children's Hospital of Philadelphia, please donate at http://chop.donordrive.com/campaign/mymotherscookbookfreshlyreal.
Thank you, Nancy Loman Scanlon

Saturday, December 3, 2016

"A Killer Cake" for the holiday season that gets great reviews

My Grandmother Cornell made a yellow cake with crisco shortening that is really a good cake recipe. It bakes up firm and is easy to frost. The chocolate butter cream frosting recipe is AMAzing..... It is so lump free and goes on the cake layers nice and smooth; soft enough to be swirled around the outside without picking up bits of the cake surface with it. The result surprised me the first time that I made it and it is getting great reviews at holiday parties. Check out the chocolate butter cream frosting recipe and the finished cake below. The yellow cake recipe can be found in 'My Mother's Cookbook: Freshly Real' on iBooks. Happy Holidays to all....... Nancy


Chocolate Butter Cream Frosting
Equipment:
Large mixing bowl
Measuring cups 
Measuring spoons
Spatula 
Sieve
Bakers spatula
Electric mixer or large spoon

Ingredients:
3 ounces of dark unsweetened baking chocolate
3 cups of sifted confectionary sugar
1/3 cup of softened whole butter
4 tablespoons of whipping cream

Instructions:
  1. In a double boiler saucepan or microwave, melt three 1 ounce squares of dark unsweetened baking chocolate.
  2. Sift the confectionary sugar into a bowl. 
  3. Add the softened butter and 4 tablespoons of cream.
  4. Cream together until well blended and add the melted chocolate.
  5. Blend together until creamy and free of lumps.
  6. Place the bottom layer of the cake on a flat surface or cake stand.
  7. Using a baking spatula, spread the frosting from the center of the cake layer out toward the edges. Cover to the edge of the cake, leaving more frosting in the center than on the edge.
  8. Place the second layer on top of the first layer, being careful to center it on the frosting.
  9. Start with a large scoop of frosting in the center of the top of the cake and work in one direction forming a wave of frosting around the top of the cake.
  10. Around the the side of the cake spread a layer of frosting working from side to side. Cover the side down to the bottom of the cake. Swirl the final layer of frosting with a blunt knife around the top of the cake.
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