"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.

Wednesday, May 28, 2008

Double Chocolate Coconut Cookies

One more delicious cookie from the Martha Stewart cookie cookbook! This cookie has the wonderful flavor of dark chocolate, white chocolate, walnuts, and coconut.

1 cup (2 sticks) butter, room temp........................1 tsp. baking soda
1/2 cup sugar...........................................................1/2 tsp. baking powder
3/4 cup packed brown sugar..................................2 cups white chocolate chunks
2 large eggs................................................................ (about 9 ounces)
1/2 tsp. salt
1 tsp. vanilla extract.................................................1 3/4 cup sweetened flaked
1 3/4 cup flour........................................................... coconut
1/4 cup unsweetened cocoa ...................................1 3/4 cups chopped walnuts
Preheat oven to 350.F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
Using a 1 1/2 inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Enjoy!

Sunday, May 18, 2008

Cookies from Martha's Book

I received this wonderful cookbook for a Mother's Day gift. It is so full of the most wonderful looking cookies ever! I had a hard time deciding which cookies to make first!
One thing I really like about this book is, in the contents pages, instead of just a plain list of cookies and a page number, there is a picture of each cookie with it's name and page number. There are also categories, such as light and delicate, soft and chewy, crumbly and sandy, and so on. A little introduction about the cookie is with each recipe. Just a wonderful book to add to your collection!
I finally picked a cookie recipe from the soft and chewy section. I was so glad I did! This cookie is so chocolaty and rich! They got eaten up quickly.
Grammy's Chocolate Cookies
2 cups plus 2 tbs. flour................3/4 cup unsweetened Cocoa
1 tsp. baking soda......................1/2 tsp. salt
1 1/4 cups (2 1/2 sticks) butter, room temp.
2 cups sugar..............................2 large eggs
2 tsp. vanilla............................
sanding sugar for rolling
Sift together flour, cocoa powder, baking soda, and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and beat to combine. Reduce speed to low and gradually add flour mixture. Beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm about 1 hour.
Preheat oven to 350.F. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set about 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Cookies can be stored between layers of parchment in an airtight container at room temperature up to a week.
Enjoy!

Tuesday, May 13, 2008

Cheese Chicken Tortilla Soup like Applebee's

I have never been to Applebee's, but for those who have and have had this soup, they tell me it is just like it. However, I used to buy soup mixes in gift shops and found a wonderful mix that tasted just like this.It was costly and soon the shop closed. I then found this recipe which taste just like it. What is even better, it costs much less to make it and it makes a big pot! This is such a warm creamy wonderful soup. It is great served with a salad or even as a starter for a Mexican meal.
1cup chopped yellow onion.........2 tsp. minced garlic
2 tbs. veg. oil..........................4 cups chicken stock
1 (15oz.) can tomato puree........1tsp. sugar
1/2 tsp. salt.............................1tsp. Worcestershire sauce
1/2 cup hot sauce(optional)........1/4 chopped green pepper
1 tbs. minced jalapeno pepper(optional)
1tsp. chili powder......................1/4 tsp. pepper
4 tbs. flour mixed with 1/2 cup water
1 lb.cooked chicken, cubed..........1cup heavy cream
1/4 cup sour cream
8 oz. Velveeta cheese cut into cubes
(10) 6" corn tortillas cut into strips
Saute onion and garlic in vegetable oil in large pan or Dutch oven until soft.Add next 10 ingredients to pot, bring to boil, reduce heat and simmer 20 minutes. Fry tortilla strips in oil until crisp. Sprinkle with salt if desired. Whisk flour/water mixture into soup. Bring to a boil, reduce heat and simmer for 5 minutes. Add chicken, cream, sour cream, and cheese. Stir until melted. Pour into soup bowls and place tortilla strips on top. Enjoy!

Friday, May 9, 2008

Can you guess what this is?

When I received this in the mail from a dear friend, I thought, at first, she had sent me a small broom to brush away all of the dust that the hostile Texas wind had blown into our home. However, upon reading the poem that came with it... I was delighted. Here is the poem
Look at this gift you've just received
A round whisk broom, you say...
Or maybe it's a clothing brush.
To this, I must say nay.
My use is not to be a brush;
My purpose is another.
Now can you guess just what am?
...I was used by Grandmother.
Remember how she'd break a straw,
From near by the kitchen broom,
To test the cake that she had baked;
Thus saved it from doom?
So hang me near your oven door,
There handy I will be.
Do not pull, just break off my straw;
I'm a cake tester.....see?
A conversation piece you need:
to brighten up your day?
Let your friends guess just what I am;
Listen to what they say.
Soon talk will be of yesteryear
And the memories will awake.
Pour each a cup of coffee now
and serve a piece of cake.
Don't you just love this? I remember my mama pulling off a straw from the top of a broom to test cake and muffins. I have used toothpicks, and now I guess I will have something else to use!

Sunday, May 4, 2008

A wonderful suprise package!

The weekend brought much work completed and left with much more to still do. In the midst of it all, a package arrived from a dear friend who knows how much I love handwritten and cut out recipes. She has spent the last few months, collecting these from flea markets, nostalgia shops and also, after updating hers on computer, tossed in a few of her own. As you can see, I have quite a lot to read!! There are recipes that I have never heard of before as, Date Nut Mayonnaise Cake, Filbert Chocolate Cream Bars that I am not so sure of how they might taste, and then there are yummy sounding ones like Pecan Fruit Filling and Baked Corn with Chive Sauce. Then there are the ones we are all acquainted with such as Oatmeal Apple Betty and Cherry Pound Cake. If you have heard of any of these recipes, please let me know. I am not sure how many of them I will try. However, if someone tells me they are good, I will certainly make them. So for now, I will read and give a few a try and post the recipes here at a later date.{:

Thursday, May 1, 2008

A wonderful cake for the weekend

Here it is the weekend already upon us! Where do all the days go? With much to do, I will leave you with this wonderful cake recipe. Maybe you can try it this weekend. Be ready to be asked for the recipe, it is delicious!
Butterscotch Bundt Cake
Among my collection of cookbooks and recipes, I have a few boxes of recipes as well. In one box, there is a ordinary yellow index card, stained and faded,a recipe written in one of my dear friends beautiful handwriting. The recipe...... Butterscotch Bundt Cake. One of the best cakes I have ever come across. It has been served as one of the Thanksgiving desserts at my home many times, taken to church and school functions, and is a favorite just to have to munch on any day of the month. Moist and with a wonderful cinnamon flavor. I am asked for this recipe every time I serve this cake.

As you can see, I serve it plain with no icing drizzle or powder sugar dusting. I also did not add nuts. I have a few picky eaters who like it this way.{:
1 yellow cake mix .................................1 pkg. butterscotch instant pudding
4 eggs......................................................3/4 cup veg. oil
amount of water it says on the cake box
1 tsp. vanilla
(cinnamon sugar layer)
1/3 cup sugar
2 Tbs. cinnamon
1/2 cup. chopped nuts (optional)
Mix sugar, cinnamon and pecans together in a small bowl. Set aside. Mix cake mix, eggs, water, oil, vanilla, and pudding. (leave a pudding for icing flavor.) Grease and flour bundt cake pan. Pour layer of cake batter into pan, then sprinkle a layer of cinnamon sugar. Keep layering, making sure batter is on top. Bake at 350F. for 40 minutes or until done. Let cool. Mix powdered sugar and the left pudding plus a tiny amount of water for a glaze. Drizzle over cake, or simply dust cake with powdered sugar. Enjoy!