Aiko’s Haunted Hairbrush

 

hiar brush reference

In Quirt and Brody: Ride#2, Doppelgänger, Suki finds her mother’s hairbrush on a visit to San Francisco.

Suki, Quirt and Brody go on a ghost hunting trip with Josie Taboo to San Francisco.

Suki believes after she finds it, that her mother’s ghost is with her and is helping to keep her and her friends safe.

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Chocolate Zucchini Cake

2 c. flour
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. cocoa
2 c. sugar
3 eggs
1/2 c. oil
3/4 c. buttermilk
2 c. shredded, unpeeled zucchini
1 c. chopped nuts
1 tsp. vanilla
1 tsp. grated orange peel

Stir together flour, baking powder, baking soda, spices, salt and cocoa; set aside.

In large mixing bowl, beat eggs until very light. Gradually beat in sugar until mixture is fluffy and is a pale ivory color. Slowly beat in oil. Stir into flour mixture one-third at a time. Alternate with buttermilk and zucchini. Blend lightly, but thoroughly. Stir in nuts, vanilla and orange peel. Turn into greased 9-by-13-inch pan.

Bake 45-50 minutes at 350 degrees.

Cook’s notes: To make buttermilk, combine 3/4 cup plain milk and 1/4-1/2 teaspoon vinegar.

From my mom’s, Sarah’s recipes.

Texas sheet cake

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A delicious Texas sheet cake with chocolate frosting. Scroll down to see more chocolate cake recipes. Note: The frosting is a little scant for a larger sheet cake, so do feel free to double the frosting, and add more milk, as needed. It should be almost thin enough to pour onto the cake. It will firm as it cools.
Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 to 2 1/4 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Preparation:

Cake
Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners’ sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners’ sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.

Note: As reviews have suggested, more frosting might be needed for a larger sheet pan. Increase amounts or double the frosting recipe for the larger cake.

http://southernfood.about.com/od/chocolatecakes/r/bl10731d.htm

CUSTARD PIE

Basic pastry dough for a 9 inch pie shell

Don’t handle this dough any more than necessary or it will be tough. Treat it firmly, not timidly but don’t fuss with it. The flour and shortening should not be blended too well it is the bits of shortening left in the dough that puff and expand during baking and give the pastry its flaky identity. For that reason the dough cannot be mixed as successfully in a food processor.
For a 9 inch pie shell
1 1/2 cup Flour
1/4 tsp. Salt
1/2 cup shortening
3 – 4 tbsp. cold water

Mix the flour and salt, cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles course meal. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a bowl.

Roll the dough out 2 inches larger than the pie pan, and then fit it loosely but firmly into the pan. Crimp the edges. For a baked pie shell, prick the bottom dough all over with a fork and bake the shell for 16- 18 minutes in a pre-heated 425 oven. Check the shell once or twice during baking to be sure it is not puffing up anywhere. Or fill the unbaked pie shell with pie filling and bake as indicated in the recipe.

For the filling:
1/2 cup sugar
1/2 tsp. Salt
2 1/2 cups milk, scalded
1 1/2 tsp. Vanilla
4 eggs, slightly beaten.

Preheat oven to 425 line a pie pan with the pastry dough, prick the dough all over and bake for 16- 18 minutes, until lightly browned. Set aside. Reduce the oven heat to 350. Combine the sugar, salt, milk, and vanilla, add the eggs, and mix well. Pour into the shell and bake about 35 minutes or until the custard is barely set. Over-baking will make it watery. Remove from the oven and cool. Refrigerate if it is not to be served within a couple of hours. [Source Unknown]