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Sunday, August 3, 2014

Sunday, July 6, 2014

COME BACK SPECIAL!

It's been a long time since  my daughter Sayaka Alessandra www.sayakaalessandraofficial.com posted a video. Yesterday she did ...a tribute to none other than Elvis, her idol and goodluck charm. After all, it was thanks to a cover of his song   Baby Let's Play House  http://youtu.be/maMuPQYoVw0   that she became a web celebrity known around the world.  Here is her new video...and ukulele.


Friday, July 4, 2014

HAPPY FOURTH OF JULY!

Here is a recipe for Pineapple Upside Down Cake which I made  from my book Mc Call's Dessert Discoveries. It's also online at this link  http://www.recipelink.com/msgbrd/board_31/2004/AUG/25667.html

My polka-dot  RED :) dress is from OVS Industry.




 



 

Friday, June 27, 2014

FOR A CHANGE..... / TANTO PER CAMBIARE....

Instead of my trademark RED, I thought for once I'd  wear an outfit that never goes out of  fashion... black and White. It is of course, a hand-me up from my daughter.

Invece del mio solito rosso, ho pensato di cambiare e mettere un outfit classico...bianco e nero. Come al solito, è un vestito che mia figlia non mette più e l'ha passato a me :)







Monday, June 23, 2014

THE MYSTERY INGREDIENT IS..... / L'INGREDIENTE SEGRETO E'....

Invented by Harry Baker in 1927 and introduced in 1948, the CHIFFON CAKE was the "cake discovery of the century!" It's very light, rich as butter cake and very simple to make.  The mystery ingredient  - never used in cake making at that time  -  was salad or cooking oil. This recipe is from Betty Crocker's Baking Classics.

La torta CHIFFON è stata inventata da Harry Baker nel 1927 ma introdotta nel 1948 come la "scoperta del secolo".  Il segreto della torta  è l'olio, mai prima  usato per fare le torte. La ricetta è da Betty Crocker's Baking Classics.

2 cups flour
1 1/2 cups sugar
3 ts baking powder
1 ts. salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 ts. grated lemon peel
2 ts. vanilla
1 cup egg whites
1/2 ts. cream of tartar

Heat oven to 325°.   Mix flour, baking powder and salt in bowl. Make a well and add in order:  oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth. Beat egg whites and cream of tartar until stiff peaks form.  Fold  egg yolk mixture into beaten egg whites. Pour into ungreased tube pan. Bake for about 1 1/4 hours.

These are fresh eggs from my friend Chika's  and Andrea Iraci's   B&B Ostellino situated in the picturesque countryside beneath Mount Erice, in Trapani.  https://www.facebook.com/oasidipegno





Photoshoot and presentation by Chikako Nagano