"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.

Monday, August 1, 2016

The pumpkins that I sprouted in my greenhouse in early spring,

have grown well.......and are now ready for harvest. 
I have planted "regular" size pumpkins........fairy tale pumpkins......mostly for decoration
and these....."little Jacks" for cooking and baking.

As most of you know....I have a country blog....you can visit by clicking onto this link
there today, you will find information on how to bake pumpkins in the oven
until they come out wonderfully soft and easy to mash into puree....
also how to prepare pumpkin seeds for roasting or for keeping for next year's planting. 


I made this wonderful pumpkin bread using my fresh pumpkin.......
I baked it in a bundt pan instead of 2 loaf pans......it almost looks like a pumpkin.......don't you think so?........
but you can do either 

This bread comes out wonderfully moist and delicious . 
The recipe is at the end of this post. 

Also I have added the recipe on toasting the perfect pumpkin seeds following the pumpkin bread recipe. 
Do you cook up your own fresh pumpkin for your favorite desserts? 
FRESH PUMPKIN BREAD
2 cups fresh pumpkin puree
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.  **** I greased and floured the whole bundt pan and the bread came out beautifully ***
2 Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. ENJOY!
TOASTED PUMPKIN SEEDS
Ingredients
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
 1 pinch salt
Directions
Preheat oven to 300 degrees F 
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 30 to 45 minutes or until golden brown; stir occasionally.
Enjoy

Thursday, July 7, 2016

Take time to smell the coffee!

To enjoy a cup of coffee with friends, 
is time well spent.

Thursday, May 19, 2016

Cast Iron Peach Crostata

This is on the cover of the latest Taste of Home Magazine (summer 2016 issue)

It calls for fresh ripe peaches.......which I could not find at our local store,
so I used a large bag of frozen peaches, and it turned out............

delicious!
Pick up an issue today.......or here is the recipe

1 1/2 cups flour
2 Tbsp. plus 3/4 cup packed dark brown sugar, divided
1 1/4 tsp. salt, divided
1 cup cold unsalted butter, cubed
2 Tbsp. shortening
3 to 5 Tbsp. ice water
8 cups sliced and peeled peaches( about 7-8 medium)
1 Tbsp. fresh lemon juice
3 Tbsp.  cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg, beaten
2 Tbs. sliced almonds
2 Tbsp. coarse sugar
1/3 water
(fresh raspberries, optional)
Mix flour, 2 Tbsp. brown sugar and 1 tsp. salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Preheat oven to 400F. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast- iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
In saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie, if desired, top with fresh raspberries.
Most importantly..........ENJOY!

Sunday, March 13, 2016

A new twist to a favorite dish.........meatloaf

Not the same tomato sauce topped meatloaf in this recipe.
No, this has a sweeter taste........and prepared differently......with the topping baked on the bottom and then the pan inverted........like and upside down cake.
This recipe is from the 1930s for one of my favorite cookbook authors,
Jane Watson Hopping
I discovered Jane Hopping when I bought one of her cookbooks at Wal-mart. I fell in love with her whole writing style , her family memories, and wonderful recipes.
I spent a year.........obtaining all of her books.........before I found Amazon. 
The topping on this meatloaf is made of brown sugar .......and then a cranberry/orange sauce.
As odd as it may sound........it is delicious.
I do need to say,***** that I did not add the other meats as the recipe calls for*****. I made my meatloaf with all ground sirloin........or ground beef, plus I did not use the pecans.
After the recipe, I also posted the information about Jane Watson Hopping, who was known in her area as the "Pioneer Lady" 

not to be confused with the famous Pioneer Woman of today's time.
So here is the recipe from her "Many Blessings Cookbook"
A FAVORITE UPSIDE-DOWN CRANBERRY MEATLOAF
1/4 light brown sugar                              3/4 cup cracker crumbs or bread crumbs
1/2 cup cranberry sauce                          2 eggs beaten
2 Tbs. grated orange peel                      1 1/2 tsp. salt
1 pound lean ground beef                      Dash of black pepper
1/2 pound smoked ham (see***)           2 Tbs. diced onion
1/2 pound ground fresh pork (see***)   1/3 cup chopped pecans
3/4 cup milk
Preheat oven to 350F, Thoroughly grease a 9x5x3 inch loaf pan. 
Spread sugar over the bottom of prepared pan. In a small bowl mash the cranberry sauce and stir in the grated orange rind. Spread cranberry mixture over the sugar. In a large bowl combine remaining ingredients, except nuts. Shape into a loaf and pack over the cranberry mixture. 
Bake until meat is firm and lightly browned, about 1 hour. Remove from oven, let meat set 5 minutes, then turn upside-down onto a platter. Spoon any glaze left in the pan onto the meat. Garnish, If you with with chopped nuts. Enjoy

Jane Watson Hopping 1929-1998
A tiny woman who sported gray curls, calico dresses and a ready smile, Hopping gained national attention in 1987, with publication of The Pioneer Lady's Country Kitchen. The homey tome of recipes and nostalgic essays propelled her onto reader's favorites lists and TV talk shows.
The message in Hopping's first book and the five published works that followed was always the same. Her collections recalled an era of close kin and helpful neighbors, where collaboration was the rule, not the exception. She said the cookbooks grew out of a desire to share old-fashioned values.
I'm writing about what I saw as a young girl growing up, Hopping insisted when interviewers questioned her rosy nostalgia. It really was that way.
Hopping was born in Kansas and lived most of her young life in Missouri, according to her husband of nearly 49 years.
From the time she was — year old until we got married when we were 19, we never lived more than 25 miles apart from each other,'' he said.
As adults, the Hoppings moved to Northern California, and then to the Rogue Valley in 1959. Jane Hopping earned a real estate license, but after the couple adopted two children, Colleen and Randy, she stayed home to raise them.
The Hoppings lived and worked for more than four decades on a 40-acre farm off West Griffin Creek Road in Jacksonville.
When her children got older, Hopping began touring area schools, teaching pioneer skills and crafts.
They churned butter in class, they made candles in class, they made log cabins out of pretzels, Raymond Hopping recalled. They said the week we came, attendance went up. You can't have a better compliment than that.
In the mid-1970s, Hopping began work on a compendium of farm knowledge, a project that eventually filled 1,000 single-spaced typed pages. She was the popular star for five years of a cooking show on Medford television station KOBI.
In 1987, Con Sellers, the late literary agent and teacher, recommended Hopping to a publisher seeking a cookbook writer. The was the start of a long and profitable relationship with Villard Books.
Hopping's books ranged the seasons and included volumes focusing on Christmas, Mother's Day, summer, autumn and winter, as in her last work, The Pioneer Lady's Hearty Winter Cookbook.
In a published article about her passing:
Posted Nov. 16, 1998 at 2:00 AM
Cookbook author Jane Hopping dies after long illness
Jane Watson Hopping, the calico-clad cookbook author known as the Pioneer Lady to Rogue Valley schoolchildren and readers nationwide, has died. She was 69.
Hopping died Saturday in a local nursing home following complications of diabetes and Alzheimer's disease. A diabetic for 30 years, she had been seriously ill since about 1993, her husband, Raymond Hopping, said Sunday.
Service plans are pending.
Until about two months ago, Hopping was still living in the couple's Gold Hill home, where she and her husband were compiling notes for a cookbook about the Depression era. It would have been Hopping's eighth book.
I will miss her sense of humor, said Al Reiss, a former Mail Tribune entertainment writer and Hopping's longtime friend. She did `Good Morning America' and `Live with Regis and Kathie Lee.' She upstaged Regis on his own show.
Reiss, who wrote several poems that appeared in Hopping's books, said he'll remember their warm collaboration.
I'll miss working with her and seeing them and going to their home and just having an old-fashioned lunch, Reiss said.
All of Hopping's published books are out of print, but Raymond Hopping said he hopes to pursue softcover publication of the works his wife cherished.
Besides, he adds, Hopping's agent has fielded a few inquiries about a completed but unpublished book, The Good Old Golden Rules Day Cookbook.
Maybe that book will be the one to start it all again, he said. She wouldn't be the first author that was recognized after she was gone.
In addition to her husband, Hopping is survived by a daughter, Colleen Maddox of Ashland, a son, Randy Hopping of Pasco, Wash., and a granddaughter.
         


Friday, February 26, 2016

From The Pages Of Family Circle 1954

This page appears in the October 1954 issue on page 22.
Such a wonderful look back with some still very great recipes

Saturday, December 19, 2015

Tuesday, October 20, 2015

It's that time of year when I start searching for and testing out

new recipes............for something different 
to serve for the holiday dinners.
The new Taste of Home issue ( The Ultimate Thanksgiving Issue) pg. 70, arrived in my mail box the other day. Full of wonderful looking treats from roasted Turkey to this
Cranberry Cheese Crumb Pie
I was concerned because usually this kind of mixture goes well on graham cracker crust......
but this recipe called for refrigerated pie pastry.
I was also concerned about cooking this mixture for 55 minutes..........
but the result.............
was wonderful!
This is definitely a pie I will fix for this Thanksgiving celebration.


Cranberry Cheese Crumb Pie
1 sheet refrigerated pastry crust                            
1 pkg. (8 oz.) cream cheese, softened                  
1 can (14 oz.) sweetened condensed milk             Topping
1/4 cup lemon juice                                               1/2 cup flour
Cranberry Layer                                                 1/4 cup packed brown sugar
1 can (14 oz.)  whole cranberry sauce                   1/2 tsp. ground cinnamon
2 Tbs. cornstarch                                                   1/4 cup cold butter, cubed
1 Tbs. brown sugar                                                3/4 cup chopped pecans


preheat oven to 375. F Unroll pastry into a 9 in. pie plate. flute the edge. In a mixing bowl , beat cream cheese, condensed milk and lemon juice until smooth. Spread evenly into crust.
In as small bowl, mix cranberry layer ingredients and spoon over cream cheese mixture.
In another bowl mix topping flour, brown sugar, and cinnamon. Cut in butter with pastry blender or fork until mixture is crumbly. Add pecans and spread mixture over cranberry layer. 
Bake 45-55 minutes until crust and topping are golden brown and bubbly. Cover edge loosely with foil during the last 10 minutes to prevent over browning. Remove foil and cool 1 hour on wire rack. refrigerate 2 hours before serving. ENJOY