I went to Bethines Room womans shelter at 7 today and I was turned away so I went to Broadway inn Portland Oregon and rented a room for tonight and I can't wait till I get my SSI at the end of the month so I can go to Arizona with Chynna and if Trevor goes he goes I guess. I won't be coming back to Oregon till there's nothing left after the nukes hit the big ones from overseas. By the way that's my first time ever there. So I'm going to sue the salvation army shelter in pearl district Portland Oregon and everyone who shut down that shelter for no reason at all through Washington dc. And middle eastern country's and venues.

I went to Bethines Room womans shelter at 7 today and I was turned  away so I went to Broadway inn Portland Oregon and rented a room for tonight and I can't wait till I get my SSI at the end of the month so I can go to Arizona with Chynna and if Trevor goes he goes I guess. I won't be coming back to Oregon till there's nothing left after the nukes hit the big ones from overseas. By the way that's my first time ever there. So I'm going to sue the salvation army shelter in pearl district Portland Oregon and everyone who shut down that shelter for no reason at all through Washington dc. And middle eastern country's and venues.

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE old-fashioned southern Christmas fruitcake combines plump soaked fruits, warm spices, and chopped pecans for a rich, traditional holiday dessert. Ingredients1 pound golden raisins1 pound chopped dates1/4 pound dried currants2 cups brandy (divided use, or substitute orange/grape juice)1/2 cup freshly squeezed orange juice1 cup unsalted butter, softened1 cup granulated sugarZest of 1 orange1/2 cup molasses2 teaspoons vanilla extract5 large eggs, room temperature2 cups all-purpose flour1 teaspoon fine sea salt1/2 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves1 1/2 teaspoons ground allspice1/2 pound chopped pecans Instructions Soak the Fruit: Combine the raisins, chopped dates, currants, 1 cup of brandy, and orange juice in a large bowl. Cover and let it sit at room temperature for at least 24 hours so the fruit plumps up.Prep the Oven and Pans: Preheat your oven to 275°F (135°C). Grease two 8x4-inch loaf pans and line them thoroughly with parchment paper or heavy brown paper.Mix Dry Ingredients: Sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Toss the chopped pecans and a couple of tablespoons of the dry mix into the soaked fruit so the nuts and fruit stay suspended in the batter.Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a large bowl until light and fluffy. Add the orange zest, molasses, and vanilla extract. Beat in the eggs one at a time. Combine Batter and Fruit: Gradually blend the dry flour mixture into the wet butter-egg mixture. Fold in the soaked fruit and pecan mixture using a sturdy spatula or wooden spoon until completely combined.Bake Low and Slow: Divide the heavy batter evenly between your prepared loaf pans, smoothing the tops. Bake for about 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.Cool and Feed: Let the cakes cool completely in their pans. Poke small holes across the top of the cooled cakes using a skewer and brush or drizzle the remaining 1 cup of brandy over them. Wrap tightly in parchment paper and foil, then age in a cool place or the refrigerator for weeks before slicing YOU CAN ADD ICEING ON TOP OF IT AS WELL.

OLD FASHIONED JELLO MOLD SALAD RECIPE 1950S

OLD FASHIONED JELLO MOLD SALAD RECIPE 1950S

OLD FASHIONED AMBROSIA SALAD RECIPE (1950 BETTY CROCKER

Old-Fashioned Ambrosia Salad Recipe An old-fashioned creamy ambrosia salad is a retro dessert combining mandarin oranges, pineapple, coconut, mini marshmallows, and a lightly sweetened sour cream and whipped topping mixture Ingredients1 can (15–20 oz) mandarin oranges, drained very well1 can (20 oz) crushed pineapple or pineapple tidbits, drained very well1 ½ cups mini marshmallows1 cup sweetened shredded coconut¾ cup maraschino cherries, drained and patted dry1 cup sour cream1 cup whipped topping (or freshly whipped heavy cream)½ cup chopped pecans InstructionsDrain the fruit: Pat the drained mandarin oranges and pineapple dry with paper towels to remove excess moisture. Do the same with the maraschino cherries Mix the base: In a large bowl, gently fold together the sour cream and whipped topping until smooth Combine: Slowly fold in the drained fruit, mini marshmallows, shredded coconut, and pecans using a gentle folding motion to keep the texture airy Chill: Cover the bowl and refrigerate for at least 1 to 2 hours before serving to let the flavors blend

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving ( THIS WAS MY SONS FAV TILL ONE DAY/NIGHT ON JULY 31,2021 AND THE EARLY MORNING OF AUG 1,2021 I WAS BRUTELY BROKEN INTO AND RAPED, AND THEY MADE ME LEAVE MY HOUSE AT 4527 SE RHODESIA ST MILWAUKIE,OREGON 97222 AND THEN THEY FOLLOWED ME FROM STATE TO STATE AND TOWN TO TOWN AND COUNTY TO COUNTY AND RESERVATION TO RESERVATION THROUGH THE USA AND STILL THERE ARE SOME ACCUSSERS STILL ALIVE AND THE REST HAVE BEEN ARRESTED AND KILLED. THIS IS A TRUE STORY ABOUT A PORTION OF MY LIFE, NAOMI LYNN SIMON AND MORE WORLD WIDE.

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving ( THIS WAS MY SONS FAV TILL ONE DAY/NIGHT ON JULY 31,2021 AND THE EARLY MORNING OF AUG 1,2021 I WAS BRUTELY BROKEN INTO AND RAPED, AND THEY MADE ME LEAVE MY HOUSE AT 4527 SE RHODESIA ST MILWAUKIE,OREGON 97222 AND THEN THEY FOLLOWED ME FROM STATE TO STATE AND TOWN TO TOWN AND COUNTY TO COUNTY AND RESERVATION TO RESERVATION THROUGH THE USA AND STILL THERE ARE SOME ACCUSSERS STILL ALIVE AND THE REST HAVE BEEN ARRESTED AND KILLED. THIS IS A TRUE STORY ABOUT A PORTION OF MY LIFE, NAOMI LYNN SIMON AND MORE WORLD WIDE.

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving

Old-fashioned cream puffs feature light, airy choux pastry shells filled with rich vanilla cream and dusted with powdered sugar IngredientsPastry Shells1 cup water½ cup (1 stick) unsalted butter¼ teaspoon salt1 cup all-purpose flour4 large eggs (room temperature) Cream Filling1 package (3.4 oz) instant vanilla pudding mix½ cup cold milk2 cups heavy whipping cream¼ cup powdered sugar (plus extra for dusting)1 teaspoon vanilla extract DirectionsMaking the Pastry ShellsPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine water, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a rolling boil until the butter melts completely Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the sides of the pan (about 1 minute) Beat in the eggs one at a time, mixing completely after each egg until the dough becomes smooth and glossy Spoon or pipe 2-inch mounds of dough onto your prepared baking sheet, leaving space between each puff Bake at 400°F for 35 to 40 minutes until they turn deep golden brown. Do not open the oven door during the first 15 minutes Poke a small hole in the side of each puff to let steam escape, then let them cool completely on a wire rack Making the Filling and AssemblingWhisk the instant vanilla pudding mix with the cold milk in a medium bowl until it thickens.Whip the heavy cream, powdered sugar, and vanilla extract in a separate chilled bowl until stiff peaks form.Gently fold the pudding mixture into the whipped cream until smooth.Slice the cooled pastry shells horizontally across the middle or pipe the filling directly inside using a small hole.Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. ( CUT THEM IN HALF AND PUT VANILLA BEAN ICE CREAM A SCOOP OR HOME MADE WHIP CREAM PUT THE TOP BACK ON AND PUT POWDERED SUGAR ACROSS THE TOP AND DRIZZLE WITH CHOCOLATE SAUCE YUMMY)

Old-fashioned cream puffs feature light, airy choux pastry shells filled with rich vanilla cream and dusted with powdered sugar IngredientsPastry Shells1 cup water½ cup (1 stick) unsalted butter¼ teaspoon salt1 cup all-purpose flour4 large eggs (room temperature) Cream Filling1 package (3.4 oz) instant vanilla pudding mix½ cup cold milk2 cups heavy whipping cream¼ cup powdered sugar (plus extra for dusting)1 teaspoon vanilla extract DirectionsMaking the Pastry ShellsPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine water, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a rolling boil until the butter melts completely Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the sides of the pan (about 1 minute) Beat in the eggs one at a time, mixing completely after each egg until the dough becomes smooth and glossy Spoon or pipe 2-inch mounds of dough onto your prepared baking sheet, leaving space between each puff Bake at 400°F for 35 to 40 minutes until they turn deep golden brown. Do not open the oven door during the first 15 minutes Poke a small hole in the side of each puff to let steam escape, then let them cool completely on a wire rack Making the Filling and AssemblingWhisk the instant vanilla pudding mix with the cold milk in a medium bowl until it thickens.Whip the heavy cream, powdered sugar, and vanilla extract in a separate chilled bowl until stiff peaks form.Gently fold the pudding mixture into the whipped cream until smooth.Slice the cooled pastry shells horizontally across the middle or pipe the filling directly inside using a small hole.Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. ( CUT THEM IN HALF AND PUT VANILLA BEAN ICE CREAM A SCOOP OR HOME MADE WHIP CREAM PUT THE TOP BACK ON AND PUT POWDERED SUGAR ACROSS THE TOP AND DRIZZLE WITH CHOCOLATE SAUCE YUMMY)

To make classic old-fashioned Christmas chocolate fudge, you boil sugar, cocoa powder, milk, and salt together, then beat in butter and vanilla until smooth Ingredients3 cups granulated sugar⅔ cup unsweetened cocoa powder⅛ tsp salt1 ½ cups milk or evaporated milk4 tbsp (¼ cup) unsalted butter1 tsp pure vanilla extract½ cup chopped walnuts or pecans (optional) InstructionsPrep the pan: Grease an 8x8-inch baking pan or line it with parchment paper Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Add milk: Pour in the milk and stir until well blended. Boil: Place the pan over medium-high heat and stir constantly until the mixture comes to a full boil Simmer without stirring: Reduce the heat to medium-low. Insert a candy thermometer. Cook without stirring until the temperature reaches 238°F (the soft-ball stage Cool: Remove the pan from the heat. Drop the butter and vanilla on top, but do not stir. Let the pan cool undisturbed until the bottom feels lukewarm (about 110°F to 114°F), which takes 50 to 70 minutes Beat the fudge: Using a wooden spoon or hand mixer, vigorously beat the mixture until it thickens and loses its glossy sheen. Quickly fold in the optional nuts. Set and slice: Spread the fudge evenly into your prepared pan. Let it cool completely at room temperature, then cut into 1-inch squares

To make classic old-fashioned Christmas chocolate fudge, you boil sugar, cocoa powder, milk, and salt together, then beat in butter and vanilla until smooth Ingredients3 cups granulated sugar⅔ cup unsweetened cocoa powder⅛ tsp salt1 ½ cups milk or evaporated milk4 tbsp (¼ cup) unsalted butter1 tsp pure vanilla extract½ cup chopped walnuts or pecans (optional) InstructionsPrep the pan: Grease an 8x8-inch baking pan or line it with parchment paper Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Add milk: Pour in the milk and stir until well blended. Boil: Place the pan over medium-high heat and stir constantly until the mixture comes to a full boil Simmer without stirring: Reduce the heat to medium-low. Insert a candy thermometer. Cook without stirring until the temperature reaches 238°F (the soft-ball stage Cool: Remove the pan from the heat. Drop the butter and vanilla on top, but do not stir. Let the pan cool undisturbed until the bottom feels lukewarm (about 110°F to 114°F), which takes 50 to 70 minutes Beat the fudge: Using a wooden spoon or hand mixer, vigorously beat the mixture until it thickens and loses its glossy sheen. Quickly fold in the optional nuts. Set and slice: Spread the fudge evenly into your prepared pan. Let it cool completely at room temperature, then cut into 1-inch squares

Golden Rum Cake features chopped walnuts baked right into a buttery bundt cake and a rich rum syrup poured over top. IngredientsFor the Cake1 cup chopped walnuts1 package (15.25 oz) yellow cake mix1 package (3.4 oz) instant vanilla pudding mix4 large eggs½ cup dark rum½ cup water½ cup vegetable oil For the Rum Glaze½ cup unsalted butter1 cup granulated white sugar¾ cup water (divided: ¼ cup for boiling, plus remaining)½ cup dark rum (stirred in after removing from heat InstructionsPreheat and Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan Add Nuts: Sprinkle the chopped walnuts evenly across the bottom of the greased bundt pan Mix Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the eggs, ½ cup of dark rum, ½ cup of water, and vegetable oil. Beat with a hand mixer for about 2 to 3 minutes until smooth. Bake: Pour the batter evenly over the walnuts in the pan. Bake for about 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean Make the Glaze: While the cake bakes, combine the butter, white sugar, and ¼ cup of water in a saucepan over medium heat. Bring to a boil, stirring constantly, and let it cook for about 5 minutes until it thickens slightly. Remove the pan from the heat and carefully stir in the remaining ½ cup of dark rum Soak the Cake: Let the baked cake cool in the pan for 10 minutes. Invert the cake onto a serving plate. Poke small holes over the top of the warm cake using a skewer or toothpick, then slowly brush or spoon the warm rum glaze over the top and sides, letting the liquid soak deeply into the crumb. Repeat until all the glaze is absorbed

Golden Rum Cake features chopped walnuts baked right into a buttery bundt cake and a rich rum syrup poured over top. IngredientsFor the Cake1 cup chopped walnuts1 package (15.25 oz) yellow cake mix1 package (3.4 oz) instant vanilla pudding mix4 large eggs½ cup dark rum½ cup water½ cup vegetable oil For the Rum Glaze½ cup unsalted butter1 cup granulated white sugar¾ cup water (divided: ¼ cup for boiling, plus remaining)½ cup dark rum (stirred in after removing from heat InstructionsPreheat and Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan Add Nuts: Sprinkle the chopped walnuts evenly across the bottom of the greased bundt pan Mix Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the eggs, ½ cup of dark rum, ½ cup of water, and vegetable oil. Beat with a hand mixer for about 2 to 3 minutes until smooth. Bake: Pour the batter evenly over the walnuts in the pan. Bake for about 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean Make the Glaze: While the cake bakes, combine the butter, white sugar, and ¼ cup of water in a saucepan over medium heat. Bring to a boil, stirring constantly, and let it cook for about 5 minutes until it thickens slightly. Remove the pan from the heat and carefully stir in the remaining ½ cup of dark rum Soak the Cake: Let the baked cake cool in the pan for 10 minutes. Invert the cake onto a serving plate. Poke small holes over the top of the warm cake using a skewer or toothpick, then slowly brush or spoon the warm rum glaze over the top and sides, letting the liquid soak deeply into the crumb. Repeat until all the glaze is absorbed

You can bake a spooky centerpiece using the Haunted Halloween Gingerbread House recipe Ingredients½ cup salted butter1 cup brown sugar1 cup molasses2 tbsp ground cinnamon1 tbsp ground ginger½ tsp ground cloves1 tsp salt½ cup water6 cups all-purpose flour InstructionsMelt the base: Heat butter, brown sugar, molasses, spices, salt, and water in a saucepan until melted and smooth. Let it cool slightly.Add flour: Stir in the flour to form a stiff dough. Chill the dough for at least 2 hours.Cut shapes: Roll out the dough and cut out walls, roof panels, and other spooky shapes using a template.Bake: Bake at 350°F (175°C) for 12–15 minutes until firm. Cool completely before assembly.Assemble and decorate: Use thick royal icing to glue the walls and roof together. Decorate with candy, chocolate, and eerie details.

You can bake a spooky centerpiece using the Haunted Halloween Gingerbread House recipe Ingredients½ cup salted butter1 cup brown sugar1 cup molasses2 tbsp ground cinnamon1 tbsp ground ginger½ tsp ground cloves1 tsp salt½ cup water6 cups all-purpose flour InstructionsMelt the base: Heat butter, brown sugar, molasses, spices, salt, and water in a saucepan until melted and smooth. Let it cool slightly.Add flour: Stir in the flour to form a stiff dough. Chill the dough for at least 2 hours.Cut shapes: Roll out the dough and cut out walls, roof panels, and other spooky shapes using a template.Bake: Bake at 350°F (175°C) for 12–15 minutes until firm. Cool completely before assembly.Assemble and decorate: Use thick royal icing to glue the walls and roof together. Decorate with candy, chocolate, and eerie details.

Make old-fashioned stovetop candied yams by simmering fresh sweet potatoes in a rich, buttery sugar syrup with warm spices Ingredients3 lbs fresh sweet potatoes (or orange-fleshed yams), peeled and sliced into 1/2-inch rounds1 stick (1/2 cup) unsalted butter3/4 cup dark brown sugar, packed3/4 cup granulated white sugar1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 tsp vanilla extract1/4 tsp salt2 tbsp fresh orange juice or a splash of water to start the liquid ( I USE PUMPKIN PIE SPICE BY MCCORMICK ) Prep the potatoes: Wash, peel, and slice the sweet potatoes into even 1/2-inch rounds or thick chunks Make the base: Place a heavy-bottomed pot over medium heat. Add the butter, brown sugar, white sugar, orange juice, and spices. Stir until the butter melts and the sugars dissolve into a thick syrup Coat and simmer: Add the sliced sweet potatoes to the pot, stirring gently so every piece is coated in the syrup Cover and cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 50 minutes, stirring occasionally, until the potatoes are fork-tender Thicken the glaze: Remove the lid during the final 10 minutes of cooking. Turn the heat up slightly to medium so the liquid bubbles down, thickens, and creates a rich, sticky glaze that coats the yams Serve: Remove from the heat and let rest for a few minutes so the syrup thickens further before serving warm ( I ALSO PUT TINEY MARSHMELLOWS ON THE TOP OR I USE THE FLUFF MARSHMELLOWS IN A JAR

Make old-fashioned stovetop candied yams by simmering fresh sweet potatoes in a rich, buttery sugar syrup with warm spices Ingredients3 lbs fresh sweet potatoes (or orange-fleshed yams), peeled and sliced into 1/2-inch rounds1 stick (1/2 cup) unsalted butter3/4 cup dark brown sugar, packed3/4 cup granulated white sugar1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 tsp vanilla extract1/4 tsp salt2 tbsp fresh orange juice or a splash of water to start the liquid ( I USE PUMPKIN PIE SPICE BY MCCORMICK ) Prep the potatoes: Wash, peel, and slice the sweet potatoes into even 1/2-inch rounds or thick chunks Make the base: Place a heavy-bottomed pot over medium heat. Add the butter, brown sugar, white sugar, orange juice, and spices. Stir until the butter melts and the sugars dissolve into a thick syrup Coat and simmer: Add the sliced sweet potatoes to the pot, stirring gently so every piece is coated in the syrup Cover and cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 50 minutes, stirring occasionally, until the potatoes are fork-tender Thicken the glaze: Remove the lid during the final 10 minutes of cooking. Turn the heat up slightly to medium so the liquid bubbles down, thickens, and creates a rich, sticky glaze that coats the yams Serve: Remove from the heat and let rest for a few minutes so the syrup thickens further before serving warm ( I ALSO PUT TINEY MARSHMELLOWS ON THE TOP OR I USE THE FLUFF MARSHMELLOWS IN A JAR

You can bake a classic 1950s Libby's Old Pumpkin Pie using simple pantry staples and a classic spice blend

You can bake a classic 1950s Libby's Old Pumpkin Pie using simple pantry staples and a classic spice blend Ingredients1 unbaked 9-inch deep-dish pie crust3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs15-ounce can 100% pure pumpkin12-fluid-ounce can evaporated milk (I USE PUMPKIN SPICE INSTEAD OF THESE SPICES YOU CAN BUUY IT IN THE SPICE ISLE AT THE GROCERY STORES I USE MCCORMICK BRAND). InstructionsPreheat your oven to 425°F (220°C).Whisk the sugar, cinnamon, salt, ginger, and cloves in a small bowl.Beat the eggs lightly in a large bowl, then stir in the pumpkin and your dry spice mixture.Gradually stir in the evaporated milk until the filling is smooth and completely combined.Pour the mixture into your unbaked pie crust.Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 40 to 50 minutes until the center is set.Cool completely on a wire rack before slicing and serving HAPPY HOLIDAYS! YUMMY!

So I have a vehicle lined up but no way to go get it, I've tried every trimet bus and train to get to outside of mcmiville Oregon and Greyhound and Amtrak don't go there so I've been here since dec 2025 when I came in from Shreveport Louisiana via greyhound and when I was out south I tried to spend the holidays with my stupid brother Dion Simon and monte,fred and Aaron all had me beat up by the pigs of oak Grove Louisiana for no reason at all so I was in the hospital in Shreveport Louisiana for 32 days before I came out here to get money from my ex state farm insurance company agent Blake inhabit and Matt Timothy and they never brought me shit for my house in Milwaukee Oregon or any of my shit or my vehicles and I took a total loss with the irs Washington dc 📴 office for every thing I have ever purchased or inherited in my life. My new houses that State farm insurance company bought me on the Oregon coast I had moved to Mexico by the coast there by state farm insurance company in Mexico because in all reality these people will never leave me alone till there all dead in jail. So I called Rob Dixon to see if he would give me a ride to get that vehicle and he said no and look all the shit he stoled from me over the years. If I can't get it before the September 17 I'm going to ride Amtrak to Arizona and press more charges on the whole state of Oregon again and every one trying to hold me hostage. This is a true story about a portion of my life in photic USA.

So I have a vehicle lined up but no way to go get it, I've tried every trimet bus and train to get to outside of mcmiville Oregon and Greyhound and Amtrak don't go there so I've been here since dec 2025 when I came in from Shreveport Louisiana via greyhound and when I was out south I tried to spend the holidays with my stupid brother Dion Simon and monte,fred and Aaron all had me beat up by the pigs of oak Grove Louisiana for no reason at all so I was in the hospital in Shreveport Louisiana for 32 days before I came out here to get money from my ex state farm insurance company agent Blake inhabit and Matt Timothy and they never brought me shit for my house in Milwaukee Oregon or any of my shit or my vehicles and I took a total loss with the irs Washington dc 📴 office for every thing I have ever purchased or inherited in my life. My new houses that State farm insurance company bought me on the Oregon coast I had moved to Mexico by the coast there by state farm insurance company in Mexico because in all reality these people will never leave me alone till there all dead in jail. So I called Rob Dixon to see if he would give me a ride to get that vehicle and he said no and look all the shit he stoled from me over the years. If I can't get it before the September 17 I'm going to ride Amtrak to Arizona and press more charges on the whole state of Oregon again and every one trying to hold me hostage. This is a true story about a portion of my life in photic USA. 

Old-fashioned plum jam requires just fresh plums and sugar, relying on the natural pectin in the fruit skins to thicken into a rich, glossy spread

Old-fashioned plum jam requires just fresh plums and sugar, relying on the natural pectin in the fruit skins to thicken into a rich, glossy spread 4 pounds fresh ripe plums (washed, pitted, and quartered; leave the skins on for natural flavor and setting power)3 to 4 cups granulated sugar (use less if your plums are naturally sweet, or up to 5 cups if they are tart)1 tablespoon fresh lemon juiceOptional: 1/2 cup water (to help start the juice-release if your plums are firm) Combine the quartered plums and sugar in a large bowl or pot. Stir well, cover, and let sit at room temperature for several hours or overnight so the natural juices release. Simmer down: Transfer the mixture to a wide, heavy-bottomed pot. Add the lemon juice and water (if using). Bring to a simmer over medium heat, stirring frequently to dissolve any remaining sugar and prevent scorching Mash and cook: Cook the mixture down for about 15 to 30 minutes, using a spoon or potato masher to break the softened plums down to your preferred texture Test the set: Place a small plate in the freezer beforehand. Spoon a tiny drop of hot jam onto the cold plate and let it rest for 2 minutes. Nudge it with your finger; if it wrinkles and doesn't run like liquid, it is ready Jar it: Ladle the hot jam into clean, dry jars, wipe the rims clean, and seal tightly. Process in a boiling water bath for 10 minutes if you want it shelf-stable for up to a year, or simply let it cool and store it in the refrigerator

Old-fashioned homemade ice cream is a rich, creamy treat made by churning a sweet milk and cream mixture inside a bucket packed with ice and rock salt

Old-fashioned homemade ice cream is a rich, creamy treat made by churning a sweet milk and cream mixture inside a bucket packed with ice and rock salt 6 large eggs (use pasteurized if you prefer to avoid raw eggs).Sugar: 1 1/4 cups of pure cane or granulated sugar.Vanilla: 4 teaspoons of pure vanilla extract.Milk: One 14 oz can of sweetened condensed milk, two 24 oz cans of evaporated milk, and about 6 cups of whole milk to fill the canister.Freezing supplies: Crushed ice and rock salt. Mix the base: Beat the eggs and sugar together in a large bowl until smooth, then stir in the vanilla extract, sweetened condensed milk, and evaporated milk. Fill the canister: Pour the mixture into your ice cream maker's metal canister and top it off with whole milk up to the fill line Pack with ice and salt: Place the canister inside the wooden bucket. Add alternating layers of crushed ice and rock salt around the outside of the canister Churn: Turn on your electric ice cream maker or use a hand crank. Churn until the motor stalls or the handle becomes very hard to turn (usually 20 to 40 minutes) Cure: Remove the motor or crank, wipe salt away from the lid, take out the dasher (paddle), and let the ice cream firm up under a layer of fresh ice and a towel for at least an hour before serving

Old Fashioned Peach Cobbler To make a simple, old-fashioned peach cobbler, you pour a quick batter over melted butter and top it with fresh or canned peaches before baking IngredientsButter: 1/2 cup (1 stick) unsalted butterPeaches: 4 cups peeled and sliced fresh peaches (or two 15-oz cans of sliced peaches, drained slightly)Sugar: 1 cup granulated sugar (divided: 3/4 cup for the batter, 1/4 cup for the peaches)Flour: 1 cup all-purpose flourBaking powder: 2 teaspoonsSalt: 1/4 teaspoonMilk: 3/4 cup whole milkCinnamon: 1/2 teaspoon InstructionsMelt the butter: Put the stick of butter into an 8x8-inch baking dish. Place the dish in the oven and preheat the oven to 375°F (190°C). Let the butter melt completely, then remove the dish from the oven. Mix the peaches: Toss the sliced peaches with 1/4 cup of sugar and a pinch of cinnamon in a bowl. Make the batter: In a separate large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. Pour in the milk and stir just until combined. Do not overmix Pour the batter directly into the baking dish over the melted butter. Do not stir. Spoon the peach mixture and its juices evenly over the top of the batter. Do not stir again; the crust will rise to the top during baking. Sprinkle a little extra cinnamon on top if desired. Bake: Bake at 375°F for 40 to 45 minutes, or until the top is golden brown and the center is set Serve: Let it cool for 15 minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream

Old Fashioned Peach Cobbler To make a simple, old-fashioned peach cobbler, you pour a quick batter over melted butter and top it with fresh or canned peaches before baking IngredientsButter: 1/2 cup (1 stick) unsalted butterPeaches: 4 cups peeled and sliced fresh peaches (or two 15-oz cans of sliced peaches, drained slightly)Sugar: 1 cup granulated sugar (divided: 3/4 cup for the batter, 1/4 cup for the peaches)Flour: 1 cup all-purpose flourBaking powder: 2 teaspoonsSalt: 1/4 teaspoonMilk: 3/4 cup whole milkCinnamon: 1/2 teaspoon InstructionsMelt the butter: Put the stick of butter into an 8x8-inch baking dish. Place the dish in the oven and preheat the oven to 375°F (190°C). Let the butter melt completely, then remove the dish from the oven. Mix the peaches: Toss the sliced peaches with 1/4 cup of sugar and a pinch of cinnamon in a bowl. Make the batter: In a separate large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. Pour in the milk and stir just until combined. Do not overmix Pour the batter directly into the baking dish over the melted butter. Do not stir. Spoon the peach mixture and its juices evenly over the top of the batter. Do not stir again; the crust will rise to the top during baking. Sprinkle a little extra cinnamon on top if desired. Bake: Bake at 375°F for 40 to 45 minutes, or until the top is golden brown and the center is set Serve: Let it cool for 15 minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream

You can bake a classic, gooey southern Pecan Pie with a flaky crust, rich custard filling, and toasted pecans IngredientsPie Crust: 1 (9-inch) unbaked single-crust pie shell (store-bought or homemade).Pecans: 1 1/2 cups pecan halves or coarsely chopped pecans.Eggs: 3 large eggs.Corn Syrup: 1 cup light or dark corn syrup.Sugar: 1 cup granulated sugar or packed brown sugar.Butter: 2 to 4 tablespoons butter, melted.Vanilla: 1 teaspoon pure vanilla extract.Salt: 1/2 teaspoon salt InstructionsPreheat the oven to 350°F (175°C). (Some recipes start higher at 400°F for 15 minutes, then lower to 350°F, but a steady 350°F works great) Scatter the pecans evenly across the bottom of the unbaked pie crust Whisk the wet and dry base: In a large bowl, beat the 3 large eggs until foamy. Whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt until smooth Combine: Pour the custard mixture directly over the pecans in the pie crust. The pecans will naturally float toward the top as it bakes Place the pie in the oven and bake for 50 to 60 minutes. The edges should be set, but the center should still have a slight jiggle. (TENT the edges with foil if the crust browns too quickly).-southern-pecan-pie Cool and serve: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing to let the filling set. Enjoy with whipped cream or vanilla ice cream

You can bake a classic, gooey southern Pecan Pie with a flaky crust, rich custard filling, and toasted pecans IngredientsPie Crust: 1 (9-inch) unbaked single-crust pie shell (store-bought or homemade).Pecans: 1 1/2 cups pecan halves or coarsely chopped pecans.Eggs: 3 large eggs.Corn Syrup: 1 cup light or dark corn syrup.Sugar: 1 cup granulated sugar or packed brown sugar.Butter: 2 to 4 tablespoons butter, melted.Vanilla: 1 teaspoon pure vanilla extract.Salt: 1/2 teaspoon salt InstructionsPreheat the oven to 350°F (175°C). (Some recipes start higher at 400°F for 15 minutes, then lower to 350°F, but a steady 350°F works great) Scatter the pecans evenly across the bottom of the unbaked pie crust Whisk the wet and dry base: In a large bowl, beat the 3 large eggs until foamy. Whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt until smooth Combine: Pour the custard mixture directly over the pecans in the pie crust. The pecans will naturally float toward the top as it bakes Place the pie in the oven and bake for 50 to 60 minutes. The edges should be set, but the center should still have a slight jiggle. (TENT the edges with foil if the crust browns too quickly).-southern-pecan-pie Cool and serve: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing to let the filling set. Enjoy with whipped cream or vanilla ice cream

https://youtu.be/H1wA4kTFC3g?si=-dwP575l09Rz5lO8Pennywise - Back In Derry - Female Version (Official Music Video)

https://youtu.be/H1wA4kTFC3g?si=-dwP575l09Rz5lO8

Pennywise Horror Rap – Hi Georgie

https://youtu.be/gt4iSq-wzg0?si=eNyxAccnIIwTxHXH