I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that it served as a potholder for removing hot pans from the oven. It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears... From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven. When company came, those aprons were ideal hiding places for shy kids. And when weather was cold grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron. From the garden, it carried all sorts of vegetables. In fall, the apron was used to bring in apples that had fallen from the trees. When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds. When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men-folk knew it was time to come in from the fields to dinner. It will be a long time before someone invents something that will replace that "old time apron" that served so many purposes .
Hey all you one tree hill fans!
Sugar baby is doing a countdown for our fav shows series finale!
enter to win a sugarbaby apron
all you have to do is tweet your fav or most memorable moment of one tree hill so far to @gigisadventures
or email her email@example.com
Winner will be announced Jan 11 2012
WIN THIS APRON!
Candy Cane Cake
- 1 cup sifted cake or pastry flour
- 1 3/4 cups sugar
- 12 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 8 ounces peppermint candy canes
- 2 cups heavy whipping cream
- 1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
- 2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
- 3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
- 4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
- 5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
- 6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
1/4 oz (1 1/2 teaspoons) Peppermint Schnapps
1/2 oz (1 tablespoon) Vodka
1 1/4 oz (2 1/2 tablespoons) Crème de Cacao
Garnish: 1 small peppermint hard candy
Special equipment: a cocktail shaker with cocktail strainer
Fill shaker with ice cubes and add cocktail ingredients. Shake 15 seconds, and then strain into a Martini glass.
So easy you will only need sugar baby's half apron!!!