Friday, November 18, 2011

Orange Cream Recipe

 6 oranges
1 lemon
7 eggs
4 to 6 oz. of sugar (according to taste)
1 dessertspoonful of cornflour
*some water

Take the juice of the oranges and the juice and grated rind of the lemon. Add enough water to the fruit juice to make 1-1/2 pints of liquid; let this get hot, adding the sugar to it; mix the cornflour smooth with a spoonful of cold water, and thicken the fruit juice with it, letting it boil up for a minute, set aside and let it cool a little; beat the eggs well, and when the liquid has cooled mix them carefully in with it; return the whole over a gentle fire, keep stirring continually until the cream thickens, but take care not to let it boil, as this would curdle it. When cold, serve in custard glasses, or in a glass dish poured over macaroons.

Thursday, November 17, 2011

Puppis Vs. Babies - Vote Now!

This is a Sponsored post written by me on behalf of Puppies vs. Babies for SocialSpark. All opinions are 100% mine.


I personally have had babies and I have one dog who used to be a puppy.  My babies are now 13 and almost 16 and my dog is almost 9.  Although I do not have a puppy photo of my dog Lily (and yes she was cute) I am positive either one of my daughters would have won the cutest competition.  Because in my opinion babies are just so much cuter than puppies.  Yes I know puppies can be very cute....just not as cute as babies.

If you haven't had the opportunity to check out the Puppies vs. Babies online contest I recommend that you do.  It is fun, there are lots of pictures and videos,  and you can vote for your favorite puppy or favorite baby.  The winning puppy or baby will receive $5000 which is pretty cool. 

If you haven't casted your vote yet you still have until November 23rd to let your voice be heard on which is cuter;  Puppies vs. Babies.

So leave a comment and let me know - who do you think is cuter Puppies OR Babies?  Be sure to tell me about your puppy or baby and why they would be the cutest!

Visit Sponsor's Site

Roasted Turkey

 image credit
  • 1 14- to 16-lb. turkey, fresh or defrosted
  • 2 carrots, peeled
  • 2 celery stalks
  • 1 small onion, quartered
  • 11 cups stuffing
  • Salt and pepper to taste
  • 2 cups low-sodium chicken broth or water

  1. Heat the oven to 325 degrees. Rinse the turkey with cold water and blot dry, inside and out, with a paper towel. Place the neck, giblets, carrots, celery, and onion in a large roasting pan and arrange the turkey on top, breast-side up.
  2. Loosely pack the stuffing in the neck cavity and inside the body. Fold the wings back and under the body of the turkey. Fold the neck skin under to enclose the stuffing and tie the legs together with butcher's twine.
  3. Season the turkey with salt and pepper. Pour the broth into the roasting pan. Roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the turkey with aluminum foil two thirds of the way through the cooking process.
  4. Test for doneness with a meat thermometer. The temperature in the thickest part of the thigh should be 180 degrees, in the thickest part of the breast, 170 degrees, and in the stuffing, 160 degrees.
  5. Remove the stuffing and let the turkey sit for 10 minutes before carving.  Serves 10 to 12.