Back in the Kitchen

This was originally suppose to be made with duck.  However, I tried to cook duck one time and it was toatally inedible.  Decided to try pork and was glad I did



2 lbs or so pork loin

1 tsp sesame seed oil

2 Tbsp sesame seeds

5 Tbsp soy sauce

3 Tbsp honey

Make sauce and brush on roasts.  Bake at 350 for about an hour brushing with sauce about every 15 min. C heck for doneness.  


Slice thinly and serve over rice.  You will probably want to make another batch of sauce for dipping or drizzling over the rice and meat.


This would probably be just as good with chicken.

And back to the oven and baking too.  This is a cake that orignally came from a Hershey cookbook.  I need to get some dark baking cocoa so it will live up to it’s name.


2 cups sugar

1 3/4 cups flour

3/4 c baking cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup buttermilk or sour milk

1 cup strong coffee  brewed or instant

1/2 cup cooking oil

1 tsp vanilla

Stir together all the dry ingedients , then all the liquid ones.  Beat for 2 minutes on medium speed.  Batter is really thin.  Pour evenly into 2 9 inch greased and floured pans or use a 9X13.  Bake at 350 for 30-35 minutes.  Cool in pan for 10 minutes and then on rack until thoroughly cool.

I frosted cake with Gananche.  The cake is a chocoholics delight.  It will take care of any of those chocolate cravings you get.


1  12ox pckg semi sweet chocolate chips

3/4 cup heavy whipping cream

1 1/2 tsp instant coffee

Heat together in double boiler until melted and thick.


I love a shining frosting.  And boy, is it ever good.




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