"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Friday, August 30, 2019

just a poem.......to slow down a bit.......to enjoy

Bless my little kitchen Lord ,
I love it's every nook.
And bless me as I do my work,
wash pots and pans and cook.
May the meals that I prepare,
be seasoned from above.
With Thy blessing and Thy grace,
but most of all Thy love.
As we partake of earthly food, 
the table Thou has spread
We'll not forget to thank Thee, Lord,
for all our daily bread.
So bless my little kitchen Lord,
and those who enter in.
May the find naught but joy and peace 
and happiness therein. 
Amen

Saturday, June 29, 2019

30 Day Friendship Fruitcake

During the time that I was a mother of 3 young children, days were spent with friends whose children were the same age.  We would get together often for play days and conversation around coffee and food.  Since each of us had a family to cook for we often liked to try new recipes.  I found this  cake recipe in a library book.........and yes, I followed the steps to make it for 30  days.  I made the cake and as the recipe stated........I had enough starter juice and fruit to keep for myself and to share with 4 friends.  Which I did.
The cake was easy to make and it was so wonderful tasting!  That is the only time I made it.  Going through my old recipes the other day, I stumbled upon the recipe for this and decided to once again make it.
Again..........it is such a moist and delicious cake!  The only problem now..........all of my friends have moved on into different directions with their busy lives............and no one wants to take 30 days to make a cake.  So I have placed the juice into the freezer and the raccoons will enjoy the remaining fruit as a  treat out in the woods. 
Although it sounds like a big deal to take 30 days to make this cake.............it really is very easy.  All you have to do is stir it once a day and add sugar and fruit every 10 days.
So............here is the recipe.......
30 Day Friendship Fruitcake
********If you do not have starter juice, it can be made by starting with step 1.
You do not refrigerate any of this for 30 days.  You place it in a container with a lose cover. 
I used a large plastic pitcher and kept the lid lose and the pour spout open.  
Step 1. Place 2 1/2 cups sugar and a large can of diced, undrained ,peaches into container and stir until sugar is dissolved. Place lose cover onto container . Stir daily with a wooden spoon for 10 days. ( mark your calendar) 
Step 2. Add 2 1/2 cups more sugar and a large can of undrained crushed or chunk pineapple.  Stir daily for 10 days.
Step 3. Add 2 1/2 cups more sugar and a large can of undrained fruit cocktail and 1 jar of undrained maraschino cherries.  Stir every day for 10 days.
Step 4. After 10 days.......the end of 30 days...........the fruit is ready for use.  
Drain fruit from juice. Do not discard juice.  

You now have enough  juice to remake a starter for  yourself and four friends, also enough fruit for 4 cakes. Place fruit and juice in refrigerator.  Juice can be frozen. Fruit cannot be frozen and needs to be used within the week.    Now to make the cake.........
 Friendship Cake Ingredients
1 1/2 cups cups friendship fruit........NO JUICE
1 box yellow cake mix
1 small box instant vanilla pudding
2/3 cup oil
4 eggs
1/2 cup coconut
1 cup chopped walnuts or pecans
Mix ingredients until well blended.  Fold in fruit, coconut, and nuts .   
Bake in a greased and floured bundt pan at 350 F. degrees for 40 to 60 minutes. 
While the cake is cooling............
call your friends to come over to enjoy this cake with a 
cup of coffee and a happy visit. 
Send them home with a cup of starter juice. 
Enjoy!







Friday, April 12, 2019

Easter time is filled with so many good things........

it is a time to reflect on our faith.........

a time for youngsters to enjoy colorful eggs and candy...........

and a time for friends and family to gather around memories,
laughter and food.
I want to share this light and delicious fruit salad.............which can also be made in 
a "sugar free" version if desired!
Mandarin Orange Vanilla Fluff
1 (3 ozs. pkg.) orange jello
1 (3 ozs. pkg.) instant vanilla pudding
1 (10 ozs. can) mandarin oranges, drained
1 (8 ozs. tub) whipped topping
 (all of these ingredients also come in "sugar free" as well)
Dissolve jello in 1 cup boiling water. Add 1/2  cup cold water and let set in refrigerator for 20 minutes. In mixing bowl combine dry vanilla pudding mix with orange jello and whisk until smooth.
Transfer to large mixing bowl and by hand,  fold in mandarin oranges and whipped topping. 
Refrigerate for about 30 minutes.
Enjoy!

Wishing you a very happy and blessed Easter!

Wednesday, March 20, 2019

Spring is here.........a time for daffodils and ..........lots of eggs from my chicken coop........

it is time to make a Daffodil Cake!
This pretty, light , and fluffy cake, with it's delicate taste of orange, 
 takes both egg whites and egg yolks, to make two batters.
A little more time consuming........but so worth the effort! 
I have made this a couple of times and it always pleases!  
This recipe comes from a 1963 McCall's Cookbook
******* If you do not have cake flour, simply add 2 tablespoons of cornstarch to the 1 1/4 cups of flour for this recipe.


Daffodil Cake
White Batter
12 to 14 egg whites
1 1/4 cups sifted cake flour
1 3/4 cups sugar
1/2 tsp. salt
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla extract
Yellow Batter
5 egg yolks
2 tbs. cake flour ( I just used all purpose)
2 tbs. sugar
1 tbs. grated orange peel
In large bowl, let egg whites warm to room temperature........about 1 hour
Meanwhile, preheat oven to 375.F
Make White Batter:
Sift flour with 3/4 cup of the sugar, re sift 3 times, set aside.
With mixer at high speed, beat egg whites, salt, and cream of tarter until foamy. Gradually add remaining sugar, 1/4 cup at a time, and vanilla,  and keep beating until soft peaks form when the beater is slowly raised.
Sift the flour mixture, 1/4 cup at a time, over the egg whites. Gently folding in with a rubber spatula until all is mixed.
Put one third of white batter into a separate medium bowl.
 Make Yellow Batter: 
In small bowl, combine egg yolks with cake flour and sugar and beat at high speed until thick and lemon colored. Stir in orange peel.
With rubber spatula, gently fold egg yolk mixture into the one third white batter. 
For marbled effect, spoon batters alternately into an ungreased 10 inch tube pan, ending with white batter on top. With a knife, cut through the batter twice.
With rubber spatula, gently spread batter in pan until smooth on tip and touching the sides of pan. 
Bake on lower oven rack 35 to 40 minutes, or until cake tester comes out clean. 
Invert pan over neck of bottle, let cake cool completely, about 2 hours.
With knife, carefully loosen cake from pan; remove. Enjoy!

Since—was it only yesterday?
Then all was bare, 
and now, behold,
A hundred cups of living gold!
Emma C. Dowd, "Daffodil and Crocus," 
in Country Life in America: A Magazine for the Home-maker, the Vacation-seeker, the Gardener, the Farmer, the Nature-teacher, the Naturalist, April 1902

Saturday, July 28, 2018

Granny Cake

This is a wonderful " old timey" recipe that reminds me of a pineapple upside down cake........except that you don't turn it upside down.  Full of flavor, tender, and moist, this recipe makes a nice size cake perfect for family get togethers or for church suppers.
Granny Cake
1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 (20 oz.) can crushed pineapples, with juice
1 cup brown sugar
1 cup pecans, chopped
Icing:
1 cup evaporated milk
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla
Preheat oven to 350ยบ F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
Pour batter into your pan and top with an even layer of pecans and brown sugar.
Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
Remove from heat and stir in vanilla extract, then pour over hot cake.
Let cake cool so it absorbs icing, then slice, serve and enjoy.

Tuesday, March 13, 2018

It is in an old kitchen........................

that the best food is made.
French Proverb
(image found on internet)
                                                                  

Friday, December 22, 2017

I have had and used this same candy thermometer for over 30 years

It has helped me make any kind of candy..........
successfully! 

Especially this buttery caramel that I make
every Christmas.
The recipe is at the end of this post.
All you need to make wonderful candy is a great recipe,
a great candy thermometer and a great deal of patience.
When making candy, cook at a medium heat and allow the temperature
to rise slowly.........which takes a good amount of time........
and then, all of the sudden it will rise to the right
degree that is required.   

For these candies........I prepare jelly roll sheet pan......slightly
coated  with butter.  I pour the hot caramel  onto the 
pan and allow to cool. 


and then slice the candies into bite size pieces. 

If I give these candies as gifts, I wrap each piece in parchment paper or plastic wrap
and place in a decorative tin.
The ones I make for my family, I just place on buttered strips
of wax paper and place each strip on top of each other into
a tupperware container.  And then place on the lid.
These get eaten quickly here, so they stay wonderfully
soft in the container.
Here is the recipe:
Buttery Caramels
2 sticks butter
2 1/4 cups packed light brown sugar
Dash of salt
1 cup light corn syrup
one 14-ounce can sweetened condensed milk
1 1/2 tsps. vanilla 
Butter a 9X9X 2 inch pan and set aside.
In a heavy saucepan over medium heat, melt the butter and stir in sugar and salt. Pour in the corn syrup, mixing well with a whisk. Slowly pour in the sweetened condensed milk, stirring constantly to blend. 
Using a candy thermometer, cook the mixture to 245 F. stirring occasionally.........the mixture will be very bubbly. Remove from heat and add vanilla, then pour into prepared pan  Let the candy cool completely before cutting into 1 inch squares. Wrap each square in plastic wrap and store in airtight container. 
ENJOY!