Phone: (865) 599 0843
Email: walterlambert@att.net

About Us

For 25 years, I have cooked on the News at Noon show on Volunteer TV. I enjoy cooking and eating. I enjoy visiting with friends and seeing an occasional movie.

 

Leftover Easter Candy Cake
 
2 cups coarsely chopped leftover Easter candy (use what you have left
like chocolate or marshmallow eggs, candy eggs,jellies,
 whatever. You probably don’t want to put chocolate
 bunnies in the cake because nobody likes a hare in their
 cake.)
2 ¾ cup all purpose flour
½ tsp salt
1 tsp baking soda
1 tsp vanilla
1 stick butter
1 ½ cups sugar
3 eggs
1 cup sour cream
confectioners’ sugar
 
 
Directions
Preheat oven to 350 deg. Spray a tube or Bundt pan (10 to 12 cup capacity) with baking spray. Set pan aside. Stir together the flour, salt and baking soda and set aside. In large bowl, cream butter until soft, add sugar and cream thoroughly. Add vanilla. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as needed. Place 1 ½ cups cake mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes in pan. Invert pan over rack and remove pan. Let cake cool. Serve plain or with confectioners’ sugar dusted on top.
 

 

Flourless Peanut Butter Cookies
 
1 cup peanut butter (smooth or chunky)
1 cup sugar
1 egg
1 tsp baking soda
 
Directions
Mix all ingredients thoroughly and continue to stir until mixture is no longer sticky. Roll into 1 inch balls and place 2 inches apart on a very lightly greased baking sheet. Bake in a preheated 350 deg oven about 11 minutes or until very lightly browned. Allow to cool at least 5 minutes on the pan. Remove to a wire rack to cool completely. These keep nicely in a tightly covered container.
No-Bake Chocolate Oatmeal Cookies
First made August 26, 1991
 
2 cups sugar
¾ cup cocoa
½ cup milk
¼ cup butter
2 ½ cups traditional oats, uncooked
¾ cup creamy peanut butter
2 tsp vanilla
 
combine sugar, cocoa, milk, and butter in a large, heavy saucepan.  Cook over medium heat, stirring occasionally until mixture boils.  Boil for one minute and remove from the heat.  Stir in all other ingredients and blend completely.  Drop by teaspoonfuls onto waxed paper and allow to cool completely.  Store in an airtight container.