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Foods
of Pleasure
Passion
in the kitchen: From
Jessica Trapp’s secret files
(Check
back often. More coming soon.)
Christmas Cookies
Warning!!
It is impossible to eat only one.
1 very large mixing bowl
1/2 lb. butter
2 tsp. soda
4 eggs
1 tsp. cinnamon
1 1/2 lb. candied cherries (slightly chopped)
1 pkg. chopped dates
1 tsp. nutmeg
3 cups flour
1 cup brown sugar
2 jiggers whiskey (I use rum, use what you like.)
2 cans candied pineapple
2 small boxes (15 oz.) raisins
7 cups chopped pecans
Cream butter and sugar. Add eggs and beat well. Add whiskey.
Add sifted
dry ingredients. Add remaining ingredients. It will look
like you don't have enough dough to mix with the fruit and nuts, but
trust me, it will work.
Stir well
- you might as well lay the spoon down and dig in with both hands.
Drop
cookies on an un-greased cookie sheet. Bake @ 350 degrees F until
brown. (About 11-12 minutes)
Cold "Cure" Tea
1 lemon
1 orange
2 large cinnamon sticks
2 Tablespoons of cloves
1 can frozen concentrated apple juice
2 pieces of ginger the size of a man's little finger
10 cups water
Cut lemon and orange into slices. Boil lemon, orange, cinnamon sticks,
and cloves for 30 minutes. Peal and slice the ginger and add it to the
mixture--boil for 20 more minutes. Remove from heat and add the apple
juice to sweeten.
Add honey
when served. (Optional)
The
Best Pumpkin Pie in the World (According to the webmaster.)
Every
year my pumpkin pie gets rave reviews.
Unless
they are carefully guarded, most of them don’t last past a few hours
of baking. I’ve had tons
of requests but have been very secretive with the recipe—mainly
because I have long been afraid of the self-exposure.
Some people may think it’s just too far out there.
But, after the last round of begging, I have decided to share in
hopes that others will catch a wave of the zest for life.
No, this is not a joke (although, feel free to laugh.)
Ideally, cooking should be a creative adventure filled with love,
joy, and pleasure.
Have fun
with this and please email me with your results at
TrappedInABook@jessicatrapp.com.
Remember: ALL the steps are important.
Live with passion!
Submitted
with love.
May you all be
blessed.
Jes’s Amazing Pumpkin Pie
1
15 oz can of Pumpkin
1
14 oz can of Sweetened Condensed Milk
3
Eggs—use the kind from free range chickens
1
package cream cheese
Graham
crackers
1
stick of butter—real butter, preferably the organic kind
½
cup sugar
1
½ tsp cinnamon
½
tsp ginger
½
tsp cloves
½
tsp salt
¼
tsp nutmeg
¼
tsp allspice
1
pinch fine-ground black pepper
Vanilla
ice cream—get the good stuff.
Life’s
too short to eat crappy ice-cream
10
gallons of love
**
this is THE most important ingredient**
1
or 2 children (not essential, but highly recommended) Please see
alternate recipe at the bottom.
How
to add the love:
Don
a sexy apron (Mine is Betty Boop!) and turn on music to dance by.
Preheat
oven to 425 degrees
Soften
the cream cheese until it’s gooey then add the cream cheese, pumpkin
and sweetened condensed milk in a large mixing bowl and beat on medium
low speed.
While
the wet stuff is mixing, put sugar and spices in a SEPARTE bowl, and mix
these together until they are a homogeneous mixture with no lumps. Use a sifter to slowly sift them into the pumpkin, milk and
cream cheese mixture (which should be a nice creamy texture by now.)
If you have a small child available to help dip up the spices and
get powder all over the floor, the pie tastes better.
(Trust me on this!)
Also,
the spices which are stored in glass jars taste best because they
don’t have that processed plastic residue smell.
After
the ingredients are well mixed, add the eggs and beat on high speed for
about two minutes.
Again,
let a child break the eggs.
The
fact that egg goo gets all over floor and you might have to dip out a
few eggshells is much less important than the fact that children add
love. Dance to the music
and sing loudly while doing this. (Remember: Fun, not talent, is the
issue.)
Set
this mixture aside.
Crush
the graham crackers and melt the butter.
Organic real butter tastes the best.
Even very small children enjoy smashing the crackers.
It’s a therapeutic riot to put them in a heavy zip lock bag and
beat the crap out of them—the crackers, that is, NOT the children.
LOL!
Press
butter/graham cracker mix into a deep 9in pie pan to make the crust.
I don’t know how many graham crackers I use—I just guess.
Pour
pumpkin mixture and blessings into piecrust.
(Don’t forget to put the blessings in!) Bake at 425 degrees for 15 minutes then turn the oven down to
350 and bake for another 40 to 50 minutes (until a knife comes out
clean.)
Give
the beater blades, spatula and mixing bowl to a child to lick clean
while the pie is baking.
You
might want to take the beaters out of the mixer first.
LOL!
When
the pie is done, let it cool for about 15 minutes but serve it HOT with
love, gratitude and vanilla ice cream.
(The good stuff, not some cheap store brand!)
WARNING:
You can use a pre-done pie crust, skimp on the steps, refuse to
wear a sexy apron, use spice out of plastic containers or not let the
kids help, but then you’ve forgotten some of the love and the pie
won’t be nearly as amazing.
Alternate
recipe (if child is not available):
Take off clothes and don ONLY the sexy apron.
Follow the rest of the steps—dance music is still very
important.
Allow husband to
lick the beaters, spatula, bowl and whatever else comes to mind while
pie is cooking.
Enjoy!
Earthquake Cake
by
James Trapp
Ingredients:
Vanilla or Banana Pudding
Chocolate Pudding
Whip cream
Oreos
Gummy Worms
M & M’s
Supplies:
Clear Rectangle Cake Pan
Three Bowls
Directions:
Mix the puddings and crush the Oreos. When you are done mixing and
crushing, put the vanilla (or banana) pudding on the bottom—this is the
inner core of the earth. Next, put the chocolate pudding on top of the
vanilla (or banana) pudding. This is the outer core of the earth. Put
the whip cream on top for the Earth’s mantle layer. Next comes the
crushed Oreos to represent the Earth’s crust. To finish your Earthquake
Cake, stick the gummy worms in and sprinkle the M&M’s on top. The M&M’s
are the rocks.
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