Magic coffee - clear when you make it. 6/13/13

I have been very diligent in avoiding mentioning any dumb things that I do.  Bet you thought that I had changed my ways. Never.  I just hoped that you would either forget the last ones or that enough time had elapsed that you would think that I had improved. Anyway the last brain dead occurrence at my house was recently one noon when I was expecting company at lunch time. I decided to make a fresh pot of coffee.  Nothing wrong with that.  My guest wanted ice water, so I went to pour me a cup of coffee. Imagine my chagrin when the liquid was completely clear. Thinking that I had not poured the water into the proper place I quickly poured it in and started the process over.  My next attempts were puzzling as the same thing was happening. On closer examining the whole situation, I just blamed it onto that busy, nosey old lady that messes up my life. Yes, she still stops in quite regularly.  This time she never put any coffee into the filter! I took over and eventually got my cup of freshly brewed coffee.  

We won’t mention the time I spent hours looking for my misplaced upper partial.  Without it, I look like an overzealous jack-o-lantern. My theory of never give up was successful. Now I am much more diligent in putting it in the specially purchased container in the bathroom.

Last week was empty of social obligations, but Sunday was a very pleasant trip to Ft. Wayne to help celebrate the 50^th birthday of a niece. It is alarming how old some of these kids are getting. Some that seem to have just finished their education are retiring!  Guess that puts me on the OLD list.

These troublesome thoughts bring me around to food, the everlasting mood comforter. How about a couple of new desserts?  The first one is from an assortment of recipes that I had in my  “save box”.  Not certain of its origin nor age but it sounds challenging to me. 

            

SODA CRACKER PIE

3 egg whites

1 teaspoon vanilla

1 C sugar

14 soda crackers, finely crushed

¼ teaspoon baking powder

½ cup chopped pecans

2 cans (16 oz.)  sliced peaches, well drained

1 carton (8 oz.)  whipped topping

In a large bowl, let egg whites stand at room temperature for 30 minutes. Add vanilla and beat on medium speed until soft peaks form.  Add sugar, a tablespoon at a time, beating on high till very stiff peaks form. Fold in finely crushed crackers, baking powder and pecans. Spread into a nine inch pie pan. Bake in 325 degree oven for 30 minutes.  Cool. Arrange peach slices over meringue.

Spread whipped topping over peaches.  Cover and chill overnight.

            

CHOCOLATE CARAMEL FONDUE

1 can sweetened condensed milk

1 jar (12 oz.) caramel ice cream topping

3 squares ( 1 oz. each) unsweetened chocolate

Assorted fresh fruit and/or pretzels.

In a sauce pan, combine the milk, chocolate and caramel topping. Cook over low heat until chocolate is melted. Serve with your choice of assorted fruits.

Remember to look for magic in the ordinary happenings of your day. Help make magic in someone’s life just by being kind to someone who needs a smile.