Pharm Cooking: Wedding went like clockwork
By LOU GREENHAW
Contributing writer
It's official. I'm a mother-in-law! The wedding was beautiful and so well planned. Because of the tornado, the grounds of the campus were not up to their usual standard, so we pitched in and helped around the fraternity house where the reception was held. We pulled some weeds, swept the walks and patio and put out a few flowers.
I told one of the maintenance men that the reason they had me sweeping was because I was the mother-in-law and had flown in on the broom!
We showed up at the rehearsal and were handed a full-sized sheet of paper printed six columns across front and back that had every action to be taken at the wedding. One column was for sound, one for lighting, one for places people were to stand, etc. It was very well organized. I know our son is a bit of an over-organizer, and I think he found the perfect mate who is also that way.
Kristy's father told us that she had a minute by minute list for the wedding day that even included "eating a granola bar" on the way between the church and the reception. However, we found out they could be spontaneous because instead of the granola bar, they stopped at Sonic on their way to the reception. When the carhop saw they were in wedding attire and found out they were on the way to the reception, she gave them the food free. Cameron kept saying it was a great day because he got free food. Let's hope over the years he thinks getting a bride was the best part of the day!
I try to be organized, but I just have too many things going to keep them all organized. In fact, with Martha Stewart in hot water now, I was wondering about taking over as the guru of the modern home. I think mine would be more realistic than hers. My topics would be "how to make a centerpiece as the guests are coming up the walk" and "three ways to make refreshments from ingredients on hand when you forget a meeting scheduled at your own house."
I have personal experience in how to get the stain out of white lab jackets after a pack of Post-It notes goes through the washer in the pocket. So if anyone reading this wants to financially back me as the "Realist Martha Stewart," I will split the billions of dollars with you.
I actually did plan ahead for the reception we had for Cameron and Kristy at our house to introduce her to church friends and others. I made three kinds of cake and one that I found froze very well was a carrot cake with a buttermilk glaze. It stayed very moist, and I have been deluged with requests for the recipe so this is the easy way to get it out — print it in the newspaper! See, I do have a flair for the easy way to be a homemaker.
CARROT SHEET CAKE
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrots
1 cup crushed pineapple, undrained
1 cup coconut
1 cup chopped pecans
BUTTERMILK GLAZE
1 cup sugar
1 1/2 teaspoons soda
1/2 cup butter or margarine
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla
Sift together flour, soda, cinnamon and salt. Beat eggs with sugar, oil, buttermilk, and vanilla until smooth. Add flour mixture beating at low speed until blended. Add carrots, pineapple, coconut and pecans. Mix well. Pour into a greased and floured 9 by 13 inch pan. Bake at 350 degrees for 30 minutes then cover pan loosely with foil to prevent excess browning. Bake 15 to 20 minutes longer until it tests done with a toothpick. Have buttermilk glaze ready when cake comes out of the oven.
To make the glaze, combine sugar, soda, butter and syrup in a Dutch oven, large pan or skillet. Bring to boil over medium high heat. Boil, stirring often, four minutes until mixture is golden brown. Remove from heat and stir in vanilla. Top hot cake with the glaze. Let cool completely. (It can be frozen at this point.) Frost with your favorite cream cheese frosting.
