"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.

Sunday, August 23, 2020

My Cousin June's Sugar Cookies

A very long while back, I put together a cookbook............not for publishing, but to give to family and friends who helped contribute recipes. I asked each person for a recipe with a story and sent them a self addressed stamped envelope to mail it back to me.   What a great help my family and friends were for this!
This was at a time before we had computers and printers in our home.  So one of my dear friends, spent hours typing the first draft of recipes, page by page , for me.  I then would take all of these pages, get them all copied off.......at my expense and put the recipe book together is simple folders that I hand painted the title and design onto.  I then mailed each person who contributed the recipe a family recipe book.
How glad I did this........for many of my beloved family and friends have passed on.  Their stories and recipes are now in this book to remember them by.
I have tried many of the recipes......and they all have been so good!
This recipe is one of 3 that my sweet cousin June contributed.  I have made these cookies countless times.  They are quick enough to make for company coming, for holiday nibbling and for days when everyone wants something crunchy and sweet to enjoy.
Perfect on these hot summer days while sitting on the porch with a glass of iced tea!
June's Sugar Cookies
2 sticks of butter (softened)
2 tsps. vanilla
1 cup sugar
1 egg
2 cups flour
1 tsp. baking soda
Beat the butter, vanilla, sugar and egg in mixing bowl.  Then add flour and baking soda and mix to form a soft dough.  Cover and refrigerate for one hour.  Roll into balls.  Roll balls in sanding sugar, or cookie decoration sprinkles.  Place on prepared cookie sheet and flatten .  Bake at 350 for 10 minutes or until light golden brown.

Friday, May 22, 2020

A Memorial Day treat

Peach Gelatin Salad
This fruit salad has turned out to be such a crowd pleaser. I often use strawberries and strawberry gelatin when making this because it is my family favorites. However, in the deep summer time I have used peaches and peach gelatin and it has turned out wonderful!  It is wonderful for family gatherings or for church get togethers.  It would be perfect for this Memorial Day Weekend!
3 small packages peach  gelatin
3 cups boiling water
2  cans of peaches, diced and drained
1 bag miniature marshmallows
butter to melt marshmallows( 1 -2 tbsp.)
1 cup sour cream
Dissolve gelatin in boiling water. Stir in peaches and pour into a 13x9 dish. Place in refrigerator till set.
 Melt marshmallows in butter until smooth and then stir in sour cream until well blended.
 Pour over set gelatin and place back in refrigerator for at least 2 hours.

Wednesday, December 18, 2019

A wonderful cake for Christmas

Among the usual "favorite" desserts to serve at the Christmas table.........I have come to enjoy having this cake for a "Christmas cake"   It takes a little extra work.........but the end result is so worth it.
I first tried this cake at a friendship gathering at a dear friends home. 
Rich and delicious and perfect for Christmas!

Cranberry Layer Cake
1 package white cake mix (regular size)
1-1/3 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 tablespoon grated orange zest
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
1/2 teaspoon grated orange zest
1/4 cup finely chopped walnuts
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.
Gifts of time and love are surely the basic ingredients of a truly merry Christmas. 
Peg Bracken

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. 

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. 

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.

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