When it comes to my collection of recipes I have my notebooks, note cards, recipe cards, magazines, books and boxes, but I started to place them online to my website not only as a way to share with extended family, but as a way to preserve them safely online while making them easy to access, quick to find and simple to use. I bring up my recipe, set the laptop on the counter and cook away.
It's with this in mind that we use an online backup at my office as well. All our database is online which makes it not only a safer alternative to having it downloaded into one of our computers at work, but during a snowstorm or even on a weekend when I'm not able to get into the office, I can access work online and accomplish data-entry from a location outside of my office. What a life saver it's turned out to be!
When it comes to my recipes I cannot tell you the number of times I've wanted to make a certain dish and have flipped through two or three of my cookbooks or hand written notebooks only to become frustrated and say to myself; "Did I put this one online?" and sure enough, I check my site and there it is! Thankful for online access, we'll celebrate with a simple "Grandma" recipe for a dessert that starts with an angel food cake and ends with the exclamation, "Mmmmmm!"
Angel Food Delight
10 oz. ounces mini marshmallows
1/2 c frozen orange juice concentrate, thawed
1/2 t dried grated orange rind
1 c ginger ale
2 c heavy cream, whipped
1 large angel food cake
1/2 c sliced maraschino cherries
1 c chopped, salted nuts like walnuts or almonds
Combine thawed orange juice and rind in a pan or microwavable dish. Add marshmallows. Heat and stir until melted. Add ginger ale; mix. Chill until partly thickened. Fold in cream. Cut cake into 1-inch cubes; fold cake into mixture. Turn into 9x13 pan. Top with cherries and nuts. Chill for several hours or overnight.
September 22, 2009
