Mama Born 7-31-24
Thinking and Reflecting
Realizing the answers within of our
family and ancestors
are out of reach now~
The very essence of
over open spaces
Questions held inside
Knowing there will be no forthcoming answers
Thankful for memories and mementos
However we perceive the memory or incident
Hidden recipes,poems,prose,love letters,personal journals written
in scribbled hand
Voices on Memorex
for prosperity as dad would say
Pictures that hold a thousand stories
told from the eye of the viewer
These are what we have now
Collections in our minds
© Cynthia Martz-Rivera
Every year in Maryland and vicinity there is a lot of baking going on.
It’s called Shrove Tuesday and falls approximately this year on February 21 2012.
Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent.
In parts of Maryland, the treats are called Kinklings, and are only sold in bakeries on Shrove Tuesday. The German version is made from a yeast dough, deep fried, and coated or dusted in sugar or cinnamon sugar; they may be plain or filled with fruit jam. Pennsylvania Dutch fasnachts can often be potato doughnuts, and may be uncoated, powdered with table sugar, or dusted with confectioner’s sugar.
It’s Kinkling Mania.
Check out my grandmother’s original recipe at my website
Better Then Krispy Cremes
I make this every Valentine’s Day.One year,I put it in the freezer to chill and the electric went off.I forgot I had it in the freezer and found it floating in the drain pan.It was an old refrigerator,you know the kind you have to defrost manually.My hairdryer worked great for that dreary chore.
Thank goodness Valentine’s Day is only celebrated once a year.
I could eat the entire pie.
Oh,and on the 4 th of July I make a 1/2 and 1/2 pie… blueberries on one side ~cherries on the other.
Fireworks in the house
Cyndi’s Traditional Valentine Cheesecake
* 1 (8 oz.) package cream cheese, softened
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 1/3 cup lemon juice
* 1 teaspoon vanilla extract
* 1 (8 or 9-inch) prepared graham cracker or baked pie crust
* 1 (21 oz.) can cherry pie filling, chilled
Top with blueberries or cherries canned in sugar sauce
# BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
# POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
Review written by Christine Benlafquih
Classic Moroccan Mint Tea is made by steeping green tea with spearmint leaves. Many families serve it more than once a day.
Moroccan tea pots vary in size, but a small pot typically holds about a half liter (six glasses) of tea, while a larger pot holds approximately a liter (12 glasses).
The measures below are for a small pot of tea and are approximates since tea leaves vary in quality and strength. Try a variety – not a brand – of green tea called Chinese Gunpowder.
The recipe reflects the fact that most Moroccans like their tea quite sweet. Adjust sugar to your personal taste.
Serves 2 to 4.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1 tablespoon Green Tea leaves
1 large handful fresh spearmint leaves, washed
1/2 liter (about 2 cups) boiling water
1/4 cup sugar
Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.
Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.
Gently stir the tea, pour into small tea glasses and serve.
I lived in Tangier in 1971 for 8 months with my 3 year old daughter and now ex husband.We hitch hiked through Europe.
A journey I will never forget.
Chefchaouen, Morocco: Shangri-La In The Rif | Cannabis Culture Magazine.
Abdul turned up with all the ingredients and started to work at once. First he boiled a little water in a shallow pan and mixed in about a cup of sugar. Then he mixed about a hundred grams of cooking chocolate into the sugar and water mix. When the chocolate had melted, he mixed in the Kif and finally the aniseed. We had to use an aniseed sweet as none of us has remembered to buy aniseed that day! Last but not least, about a hundred grams of almonds were crushed. Half the almonds were mixed in, and the other half sprinkled over the top before the Majoun was left to cool before eating. A few of the people present were frightened of eating it. They likened its effect to that of tripping! This I had to try! In the end there were only five of us eating Majoun; taking it with a spoon, making a ball with it in our hands, and swallowing the ball.