I've decided i like making small little cakes. The t cake in the picture above is a small perfect little chocolate cake. I used the top pan in a set of wedding cake pans, It measures 6 inches. It serves a generous 4 or and nice small piece to 6. Who needs left over cake when one is watching their weight and sugar intake. What really makes this cake perfect is the taste. It's really the perfect chocolate cake. The recipe comes from the junior league cook book from New Orleans. I bought my first copy about 23 yrs ago. And was lucky enough to get a new copy just a year ago from Brooke and Steve. If you can get your hands on a copy, you'll love all the fantastic old southern recipes. If you don't have a cute 6 inch pan , this cake is just as yummy in a 9x13 pan. Bon Appetit, Peggy

Perfect Chocolate Cake

Bring to a rapid boil:

1 cup water 1 cube butter

4 Tbs. cocoa 1/4 cup shortening

mix and pour into into coca mixture:

2 cups sugar 2 cups flour

Add:

1/2 cup butter milk 1 tsp. soda

1 tsp. vanilla 2 eggs

Beat together and pour into desired pans, which have been greased and floured

bake at 350 until center test done.

Beverly Nelson's Chocolate frosting

1 cube butter softened

1 lb powder sugar

3 Tbs. cocoa ( add more or less )

cream

1 tsp. vanilla

Mix butter, powder sugar and cocoa. Add vanilla and a small amount of cream. The cream is a matter of choice. More cream thinner frosting. Less cream thicker frosting. If you have a stand mixer, I found if you beat it on high for a few minutes air is whipped into the frosting making it fluffier.

Tart Tatin is a famous french upside-down apple pie. The name came about when two unmarried sisters named Tatin, hurriedly made an apple tart and forgot to put the crust on the bottom. The famous "Maxims" restaurant was said to have sent a spy posing as as gardener to get the recipe. He did successfully and the Tart tain was made famous in his Paris restaurant

You can make this delicious Tart at home with little or no effort. The only rule with this desert is , it always should be served warm. With a dollop of Creme Fraiche or ice cream.

First make your crust and chill

1 1/4 cups flour

1 Tbs. sugar

1/2 tsp salt

1/4 cup unsalted butter (cut into small pieces)

3 Tbs. vegetable shortening

3 or more Tbs. cold water

Using a food processor combine flour, sugar and salt. pulse to blend. Add pieces of butter and shortening. Pulse until flour resembles small peas. Add water a small amount at a time until dough just comes together. Shape dough in a ball wrap and chill until ready for use. If you don't have a food processor you can blend the butter and flour by hand with a pastry cutter.

Tart

You will need a pan that is oven proof. In specialty stores you can buy a Tart Tatain pan. I was lucky enough to but mine at the famous Paris Cooking store "E DEHILLERIN". The pan must be oven proof and you should be able to turn the pan upside-down on a plate. A cast Iron skillet would work well too.

1/4 cup unsalted butter

3/4 cup sugar

6 cooking apple, peeled and sliced

In your oven proof pan of choice. Place pan on med heat and add butter. Once butter is melted sprinkle on sugar evenly. Continue cooking until butter sugar mixture turns amber color. (make sure you don't burn) Add the first layer of apple in a nice design (this will be the top of the tart) place rest of apple and cook caramelizing apples, about 10 minutes. Remove from the top of the stove and add the crust. Bake at 350 for about 30 minutes until crust is brown. Remove from oven and let rest for about 5 minutes. Place a large flat plate over pan and invert the plate and pan together. Remember to serve warm.

Let me introduce the "boys", Stewart and Shish-kabobby. As the title might suggest, they aren't pets, but food. I know it sounds harsh, but November 2nd they will take that final ride to the butcher. This is my first attempt at eating what I raise. For those who say "I don't like lamb" you are missing out. I've posted a simple recipe on how to make the perfect lamb chops

from "Mario Batalli". If you have a fantastic lamb recipe, please share. I have a cousin in Payson who raises lambs and makes a lamb sausage. I'll let you know on that one.

Bon Appetit Peggy

GRILLED LAMB CHOPS

serves 4

3 lbs lamb rib chops (preferably organic, grass feed happy lambs like mine)

Zest of 3 lemons

1/4 cup finely chopped fresh mint

1 Tbs. sugar

1 tsp. each salt and pepper

In a food processor or a small bowl. combine the zest of 2 lemons (the rest of lemon for garnish)

sugar, mint and salt and pepper. Process until the mixture resembles sand. Rub each chop well. Cover the chops and set aside.

Preheat grill or broiler. Cook until medioun rare. About 5 minutes on each side. (internal temperature at about 130 on an instant read thermometer) garnish with remaining lemon zest. Serve with your favorite mint jelly

In honor of MARK FORESTER Killed in action in Afghanistan Sept,29 20010

Our love and support goes out to the Forester Family.