"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, December 27, 2009

Maybe the Kathleen......something project??

I got the wonderful DVD of my most favorite movie! Julie & Julia. What a wonderful thing to do with a cooking blog!
After this movie came out, I have found a few bloggers who are doing almost the same thing with different cookbooks and in different ways.....
which, with my great collection of cookbooks, has me wondering .......
should I?.......but mostly......could I?
I certainly have the spare time to make wonderful dishes.......but which book would I choose?
The obstacles that I am facing in this journey would be
First: being able to purchase the ingredients.
Some ingredients are pricey and sometimes would not fit into my budget, and in our area, not all ingredients can be found.
Second: I have a family of very picky eaters...or to be fair....simple things(mostly meat, potatoes and bread) that we all have grown up with fits our palette most. Buying foreign ingredients that my family is not familiar in eating would also be a waste. It is very hard to get them to even eat vegetables.
Of course, in fixing different dishes, they might discover that they would like such treats. Anyhow.....this kind of project is something I would really have to do some research and thinking on.
How about you? Have any of you started cooking like the blogger Julie has? If so, what cookbook and how is it going? I would love to hear!

Thursday, December 17, 2009

Merry Christmas!

To each and everyone,

My best Christmas wishes,

For all delicious treats,

and someone to wash the dishes!

Have a blessed Christmas!

Wednesday, December 16, 2009

Wonderful Sugar Cookies

This recipe makes a lot of dough, and what you do not use, freezes well for a later date. They roll out so wonderfully, and bake up nice and crunchy, with a wonderful flavor.
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. Decorate to your heart's content! Enjoy!

Tuesday, December 8, 2009

Sourdough Starter Recipe and Bread Recipe Link

The sourdough starter that I posted about in my last post has turned out wonderful. I used a bread recipe I found for my bread machine on the Internet and will share the link with you.

I chose this recipe for the bread because it had such good reviews. I chose to make my dough into rolls, but you can do as you desire. Here is the sourdough starter recipe:

Sourdough Starter:

On a Sunday morning combine

2 cups flour

1 1/2 cups water.

Stir with wooden spoon. Cover with wet dishtowel. Now, every morning thereafter, Monday-Friday, stir in 1/3 cup flour and 1/4 cup water.

On the seventh day, Saturday, your starter will be ready. It should have bubbles and pleasantly sour. In the morning, spoon 2 cups of starter into mixing bowl. Then just cover your "mother" starter, (don't add anything to it this day, it's a day of rest) and set it aside until the next day, Sunday, when you start up the adding routine again, stirring in 1/3 cup of flour and 1/4 cup of water to the mother stater.

To find out more on Sourdough Starter, the Internet is a wonderful resource.

Monday, December 7, 2009

Sourdough Starter

I love homemade sourdough bread. I have tried on several occasions to make and keep a sourdough starter, but have not been pleased with the results........
until now. I just found a wonderful recipe for sourdough starter, that as you can see from the photo, is so far, working out well. It is a very simple recipe and very easy to maintain. I will know how good it is by this coming Thursday when it should be ready to make bread with. If this turns out successful, I will post the starter recipe as well as a bread recipe to share with all of you by this weekend.
How about you? Do you like sourdough bread? Have you worked with a starter or do you still have a starter? I would love to hear.

Wednesday, December 2, 2009

Peppermint Bark

If you walk into any store at this time of year, you are sure to see the pretty tins and containers that are on sale to put all of your Christmas baked goodies in.
Something very yummy and oh so pretty for the holiday
is this wonderful peppermint bark. It is so easy to make and so wonderful to ship to all of those loved ones across the miles.
All you need is a little bit of peppermint, and some peppermint flavoring,

and some wonderful creamy white chocolate. I made this last year and sent it to loved ones. It was so delicious. Here is the recipe...

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Now how about you? Do you make something wonderful and send it in pretty containers across the miles? What kind of goodies to you like to receive? I would love to hear!

Thursday, October 29, 2009

Roasted Pumpkin seeds

It's that wonderful time of year again. The pumpkin patch vines are faded and dying away, all that's left are golden balls sitting in the cool morning air. Pumpkins are sitting on the porches, out on the walks, some with welcoming lights inside. From the inside of this wonderful fruit, pumpkin is being cooked and stored away for pies and breads. So many seeds are also available. Roasted pumpkin seeds are the best snack around this time of year. I have two extra tasty recipes if you are getting tired of just plain roasted salted seed. Enjoy!
How to Roast Pumpkin Seeds
Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
Let cool and store in an air-tight container.
Spiced Pumpkin Seeds
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
Cinnasweet Pumpkin Seeds
4 cups pumpkin seeds, rinsed and dried
1/2 cup margarine, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Saturday, October 3, 2009

Cranberry Orange Bread

The day was cloudy and slightly cool. By the time Sophie and I decided to take our afternoon walk, a steady sprinkling of rain was falling. That did not stop us, however,....... with umbrella in hand, I walked along with Sophie as she stopped to smell each wet plant along the way. Before we took our walk, I pulled out a loaf of Cranberry Orange Bread from the oven, and set it on the table to cool while we were out.

Only slightly damp, we made it back and the wonderful smell of this bread filled the house and greeted us at the back door. I quickly settled down with a cup of coffee and this delicious bread......
and Sophie?
She already found her favorite spot to take a nap.
This bread is wonderful. Here is the recipe.......
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Enjoy!

Tuesday, September 22, 2009

Ma Ferguson's Pecan Cream Pie

Miriam Amanda Wallace (1875-1961) was born into a family rich in Texas land and cattle. She married wealthy James Ferguson, who became governor of Texas in 1914. During his second term, he was convicted of irregularities and imprisoned. M.A. Ferguson (her name shortened to Ma by the press) was elected governor in 1924 and again in 1932. She pardoned her husband and hundreds of other prisoners. Reviews are mixed, but she left her mark on Texas politics.
Here is her pie recipe:
Ma Ferguson's Pecan Cream Pie
1 cup sugar
1/2 cup chopped pecans
2 tbs. flour
2 eggs, separated, using whites for topping
1 cup milk
1 tbs. butter
2 tsp. vanilla
1 baked 9 inch pie crust
1/4 cup sugar
14 tsp. vanilla
2 tbs. finely chopped pecans
Combine sugar, pecans, and flour in a heavy saucepan; stir well. Combine egg yolks and milk in a mixing bowl, mix well.
Gradually add milk mixture to pecan mixture, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook 1 minute, stirring constantly. Remove from heat: add butter, and 2 tbs. vanilla, stirring until butter melts. Pour into pastry shell.
Beat egg whites (at room temp) until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks from. Beat in 1/4 tsp/ vanilla. Spread meringue over top of pie filling, making sure edges are sealed. Sprinkle with pecans. Bake at 400.F for 10 minutes or until golden brown. Cool....ENJOY!

Tuesday, September 8, 2009

Fall is just about here and it's time for all of those wonderful dishes with apples to fill our homes with the aroma of cinnamon and spices.
One of my favorite apple dishes is this rich, wonderful apple dumpling recipe. So good by itself or served with a scoop of ice cream.

Apple Dumplings

2 large Granny Smith apples

2 cans crescent rolls

2 sticks butte

1 1/2 cups sugar

1 tsp. vanilla


8 oz. Mountain Dew

Peel and core apples and slice each apple into 8 slices. Roll each apple slice in a crescent roll and place in a 9x13 lightly greased baking dish. Melt butter, then add sugar and stir slightly, leaving the mixture grainy.Add vanilla, stir and our over apple crescents. Pour Mountain Dew around and down the center of rolls. Sprinkle with cinnamon and bake at 350 F. for 40 minutes. Enjoy!

Monday, August 24, 2009

Authentic Flour Tortillas

Everyone has their "quirks" right?
Those little weird things we do that set us apart from everyone else. My quirk?
I love to READ cook books. I don't mean just browsing through until I see a great picture and a great recipe.....I really read the whole thing through. I am always on the lookout for cookbooks that have added stories of family and friends.....and why the recipe was so good! Do any of you do this? One book I just love and read often is this book.....Better Homes and Gardens Heritage Cook Book.
A dear friend, who knows just about all of my weird quirks in life, gave this to me, knowing I would sit down and pour over every page as if it were the latest romance novel. This book is wonderful.....full of history on the origins of the foods we are familiar with.....

and ones that we may not have ever tried.....but can because of the recipes provided.

Living in West Texas and not too far from the Mexican border, there is a type of food we are all accustomed with....Tex Mex. It is a variety of wonderful spicy Mexican influenced foods. One thing my son loves for me to do is to make flour tortillas. The recipe in the book is a true tortilla recipe. As you will notice, it calls for .....lard. That's right, that awful nasty greasy stuff that was used way, way, back by Grandmother and Auntie. However, it is important to use it for these. You can still purchase lard in almost any store. I have used vegetable shortening when I don't have lard........however, the tortillas come out stiff and cracker like. If you use lard...they come out thick and soft and just like the authentic tortillas you purchase. If you ever get a chance to read this cook book.....please do! It is full of the most interesting stories and recipes!
Flour Tortillas
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tbs. lard
1/2 to 3/4 cup warm water (110.F)
In mixing bowl stir together flour, salt, and baking powder. Cut in lard till the mixture resembles cornmeal. Add 1/2 cup of warm water and mix till dough can be gathered into a ball. (If needed, add extra water, 1 tbs full at a time.) Let dough rest 15 minutes. Divide dough into 12 portions. Shape into 1-inch balls. On a floured surface, roll each ball to a 7 inch circle. Trim uneven edges to make a round tortilla. Cook in un-greased skillet over medium heat till lightly browned. Serve hot with butter. Enjoy!

Tuesday, August 11, 2009

Tantalizing Flatbread

One of my blogging friends was asking if I had a good pizza dough recipe. This one I have used for the past 10 years. I have used it as the Parmesan Onion flatbread.....but when I want pizza, I just put pizza sauce on the dough, and then add my favorite toppings and follow the baking instructions. I hope you try it with the onions as well....it is so delicious!
Parmesan-Onion Flatbread
1 envelope of active dry yeast
1 cup warm water (105.F.)
2 tbs. honey, divided
2 tbs. vegetable oil
1 3/4 tsp. salt, divided
3 cups bread flour
1 tbs. butter
3 large onion thinly sliced
1 tbs. minced garlic
1 tbs. dried Italian seasoning
1/4 tsp. dried crushed red pepper
1/2 cup freshly grated Parmesan cheese

Combine yeast, 1 cup water, and 1 tbs. honey in a 2 cup measuring cup; let stand 5 minutes
Combine yeast mixture, remaining tbs honey, oil and 1 tsp. salt in a large mixing bowl. Stir in 2 cups flour, beat at medium speed. Let rest 5 minutes, add remaining flour beating at low speed until well blended.
Turn dough out onto a well floured surface, and knead well. Place in a well greased bowl, turning once to grease top.
Cover and let rise in a warm, draft free place 45 minutes.
Punch dough down and turn out onto a well greased 15x10 jelly roll pan....or if making pizza, a large pizza pan. Let rise 15 minutes or just until it begins to puff.
Melt butter in a large skillet; add onion and garlic and saute' until tender. Stir in remaining salt, Italian seasoning, and red pepper. Spoon mixture over dough.
Bake at 425 F. for 20 minutes. Sprinkle with Parmesan Cheese and bake 5 more minutes. Cut into squares, serve immediately. Enjoy!

Wednesday, August 5, 2009

Toasted Ravioli

We don't eat out at restaurants very often......so when we do.... and I try something that is just so wonderful......I try to re-create it at home to enjoy.

We recently ate at Olive Gardens. We got an appetiser plate and one of the items was Toasted Ravioli. It is so good!...What's better...it is so EASY to make!

Select the kind of ravioli( about a dozen) you like best.

Also, you need one egg, lightly beaten.

Also....Italian style breadcrumbs. ( 1 cup)

Cook ravioli in boiling water until they float to the top. Remove from water and drain. Set aside to cool.
Heat vegetable oil in fryer or skillet at least 2 inches deep to a temperature of 375 degrees.
Dip ravioli in beaten egg, then cover in breadcrumbs.
Fry in batches in hot oil until golden brown, drain
Sprinkle hot ravioli with Parmesan cheese.
Heat marinara sauce or spaghetti sauce and set aside in serving bowl.
Serve ravioli with dipping sauce. Enjoy!

Monday, June 29, 2009

Creamy Coleslaw

If you are like my family, Independence day is spent with friends and family and lots of good food.....with the meats grilled out on the grill. Someone always brings a great potato salad and there is always a big pot of red beans and homemade breads. We all know of the wonderful desserts waiting to be finished off. I always like a cool vegetable salad of some kind also This coleslaw is so delicious and easy to make. A cool side for a hot afternoon of good fun! Enjoy

1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated.

Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

Saturday, June 27, 2009

Homemade Bread EVERYDAY!

My family loves homemade bread. I used to make it the usual way, but not everyday, because it was quite time consuming. Also I had always not been interested in the new bread machines that were coming out.
One year my husband gave me a bread machine for my birthday. I used the mixes it came with, bought a few more, baked the bread in the machine......but was still not satisfied. I experimented and came up with my own recipe and instead of baking it in the machine, I pull the dough out, shape it the way I like and then bake it in the oven. So much more the homemade bread we love and we have it everyday because it is so easy to make.
I just put the machine on the dough cycle,

pour my ingredients into the bread machine, let the machine do all of the kneading, rising and punching down for 1 1/2 hours. When the cycle is finished, pull out the dough, place it on the baking sheets or bread pans, let it rise and then bake at 350. F

and the results are wonderful each time. If you have a bread machine that has been sitting in the closet, give this recipe a try. If you don't have a bread machine, the recipe still makes wonderful yeast bread.
1 cup milk
1 tablespoon butter
1 egg
3 cups flour
1/4 cup sugar
1 pkg yeast
1 tsp. salt
Heat milk and butter in microwave for 1 minute. Pour flour, sugar, yeast, salt, milk, butter, and egg into bread machine. Set machine on dough cycle and let the machine do the work for about 1 1/2 hours or until cycle is finished. Pull out the dough and form into rolls or loaves. Place in greased pans and let rise. Bake at 350F. until golden brown. Brush with melted butter Enjoy!

Thursday, June 18, 2009

Southern Fried Chicken

Who doesn't love fried chicken? And who doesn't love Paula Deen and her wonderful recipes? I love both! This recipe is one of Paula Deen's and I use it all of the time for my fried chicken. An absolute winner! Enjoy!

3 eggs
1 cup hot red pepper sauce (optional)
2 cup self-rising flour
2 1/2 lb chicken, cut into pieces
Salt, pepper, and garlic powder sprinkled over chicken before coating
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with salt, pepper, and garlic powder. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Prep Time: 10 minutes Cook Time: 14 minutes Difficulty: Easy Yield: 6-8 servings

Monday, June 8, 2009

Coconut Macaroons

These are the most rich and delicious little cookies. Not many ingredients to deal with. very quick and easy to make. I usually make these along with other favorites when I make a box of cookies to give away.
2 egg whites
Dash of salt
1/2 cup sugar
1/2 tsp. vanilla
1 cup flaked coconut
1 cup chopped pecans
Beat egg whites (at room temperature) and salt in a medium mixing bowl until foamy. Add sugar and vanilla, beating until stiff peaks form. Fold in coconut and pecans. Drop mixture by teaspoonfuls 2 inches apart onto parchment lined cookie sheets. Bake at 350F. for 15 to 20 minutes. Remove from oven, and place cookie sheets on a damp cloth for a few seconds. Remove macaroons to wire racks to cool. ENJOY!

Sunday, May 31, 2009

Sqaush Cake

Can't get family members to eat their vegtables?? This cake is so good they will never look at sqaush the same way.
I love garden fresh squash.......however, my husband (sweetie) and my children do not like to even look at it. A few years ago, I made a cookbook for family and friends and asked each one to contribute a favorite recipe. It was a wonderful success. This recipe came from a co-worker, friend of mine and it uses yellow squash. It is one of Sweetie's favorites and yes....he knows yellow squash is in it.
Beat Together:
3 eggs
2 cups sugar
1 cup oil
2 cups flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp salt
2 cups shredded raw squash
3 tsp. vanilla
1 cup chopped nuts
1 cup raisins
Mix all ingredients well. Pour into a greased and floured bundt pan and bake at 350F. for one hour or until center is firm to touch. Enjoy!

Sunday, May 17, 2009

Mississippi Mud Pie

This is such a wonderful pie! Enjoy!
Use a chocolate or vanilla cookie crust, or a graham cracker crust, to make this Mississippi mud pie.
1/4 lb. butter, 1 stick
2 (1 oz. each) squares unsweetened chocolate
3 eggs
3 tablespoons white corn syrup
1 1/3 cups sugar
1 tsp. vanilla
9 inch graham cracker, chocolate or vanilla wafer pie shell
In a saucepan, heat butter and chocolate, stirring often, until melted and well blended. Beat eggs; stir in the corn syrup, sugar and vanilla. Add the chocolate mixture to egg and sugar mixture, stirring well. Preheat oven to 350°. Pour filling into prepared pie shell. Bake 35 to 40 minutes, or until top is slightly crunchy and filling is set. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Sunday, May 10, 2009

Great Lemonades On The Front Porch

With the days getting so hot...it's a perfect time to try some new refreshing drinks while you sit out on the front porch! Below are 11 lemonade recipes.... Some of these have a little twist and zest to them....enjoy!
Homemade Lemonade
3 cups Domino® or C&H® Granulated Pure Cane Sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 bottle (1 liter) club soda, chilled
In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Cool slightly. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher; gradually stir in club soda. Yield: 10 cups.
Old-Fashioned Lemonade Recipes These vintage lemonade recipes are taken from "The Dispenser's Formulary or Soda Water Guide" compiled by the editorial staff of The Soda Fountain, published by D. O. Haynes & Co., New York, in 1915.Carbonated water (soda water) can be found in the soft drink section of most food stores.
Old-Fashioned Lemonade
If you're looking for the best lemonade recipe for making fresh squeezed lemonade, this is it.Old-fashioned lemonade is still a great favorite with many individuals. To make it at the fountain counter place 2 tablespoonfuls of powdered sugar in a 12-ounce glass one-half full of crushed ice. Now cut a lemon in two, slice each section in two or three pieces, add the juice of the lemon and fill the glass with plain ice-cold water. Shake thoroughly, pour from shaker into glass, and serve with straws. It should be observed that some patrons object to a too great abundance of ice.
Soda Lemonade
Juice of 1 lemon, 1 tablespoonful powdered sugar, 4 ounces soda water (seltzer water), 2 ounces shaved ice. Stir vigorously in a shaker with a spoon, strain into a 12-ounce glass, fill the glass with seltzer (soda) water and stir with a spoon.
Grape Lemonade
Make a soda lemonade (see above), filling the glass to within about an inch of the top. Mix and decorate with lemon and orange slices, pour on top enough to fill the glass with the desired grape juice, and serve without further mixing, with straws.
Fancy Lemonade
Make a lemonade in the regular manner and pour in a teaspoonful of raspberry syrup (or strawberry syrup, if you'd like a strawberry lemonade), which will go to the bottom of the glass. Now, carefully pour on the top the same amount of grape juice without stirring. A piece of pineapple, orange, or other fruit may be added to decorate the drink. The drink may also be made with the glass half full of shaved ice and the fruit on top. Serve with straws.
Tropical Lemonade
Juice of 1 lemon, 1-1/2 ounces pineapple syrup. Place in a 12-ounce glass, fill glass with carbonated water, coarse stream, add a slice of pineapple and a ladleful of crushed pineapple, and serve with a spoon and straws. Price--10 or 12 ounces, 15 cents.
Southern Lemonade
An old-time lemonade recipe for making "Fair Lemonade.
"Take a good-size watermelon, hollow out the inside, first cutting a small slice from the narrow end to act as a lid or cover, place in a pan on the counter and surround with shaved or cracked ice; then fill with lemonade, adding enough extract of Jamaica ginger to suite the taste. When serving, fill a glass one-fourth full of shaved ice, add one or two pieces of the melon taken from the inside, then fill the glass with lemonade and serve with straws and napkins.
Broadway Lemonade
Juice of 1 lemon, 2 tablespoons powdered sugar, 1/2 ounce grape juice, 1/2 ounce wine (claret), small scoop shaved ice, plain water to fill glass; shake, put in 12-ounce lemonade glass; finish with a slice of orange and a cherry; serve with spoon and straws.
Wholesale Lemonade
A good beverage recipe for making large quantities.3 gallons water, 4 dozen lemons, 3-1/2 ounces citric acid, 20 pounds granulated sugar. Mix and stir adding the paste made from 4 ounces of granulated sugar and the grated rind of 4 of the lemons. This formula is recommended.
Queen Lemonade
Juice of 1/2 lemon, 1-1/2 ounces orange syrup, 2 ounces grape juice, sufficient cracked ice, carbonated water to fill glass. Shake and serve in a tall glass, without straining. Top off with a slice each of orange and pineapple.
Lemon Fascination
2 ounces cherry syrup, 1/2 glass cracked ice, juice of 1/4 lemon, sufficient plain water. Mix well and top with orange and cherry. Price--10 ounces, 10 cents.

Wednesday, May 6, 2009

Chocolate Strawberries for Mother

Who says chocolate covered strawberries are only for Valentines day?
These are also a great Mother's Day gift! Just melt the chocolate, dip the strawberries, and decorate and see Mom smile!
4 c. fresh, ripe strawberries (at room temperature)
1 1/2 c. semi-sweet or dark chocolate chips
2 tbsp. light corn syrup
6 tbsp. butter
Decorations (optional):
chopped nuts (pecans, walnuts, hazelnuts, almonds, or macadamia)
colored or chocolate sprinkles
colored and/or flavored sugars
melted white pr milk chocolate
Wash and dry strawberries. Leave stems and tops intact.
Combine chocolate, corn syrup, and butter in a microwavable bowl (or double boiler). Microwave at 20 second intervals, stirring often, til melted. Do not burn. Or melt in a double boiler over boiling water until melted, stirring often.
Dip each strawberry into the melted chocolate mix. Leave a 1/4-to-1/2" strip of bare fruit between chocolate and stem.
If desired, roll coated strawberries in nuts, sprinkles, or sugars. Be sure to do this while chocolate is still melted.
Place plain chocolate or decorated strawberries on waxed paper.
If desired, decorate plain chocolate strawberries with melted white chocolate using a toothpick or cake decorating supplies. Very pretty!
Refrigerate about 20 minutes to set.
Note: Chocolate covered strawberries also travel well, making them one of the best ideas for Mothers Day presents. Just place them in a pretty box, wrap them up, and you have a great homemade Mother's Day gift. Enjoy!

Tuesday, April 21, 2009

Grandma's Lemon Meringue Pie

I made this delicious pie for Easter! It was wonderful!
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Friday, April 17, 2009

Slow Cooker Beef and Beans

I love to use my slow cooker especially if I am in the middle of a sewing project.
I just made this , this past week. It is so hearty and so easy! (I used plain pinto beans instead of baked beans. )

A delicious seasoned pot roast is slow cooked until tender, then baked beans are added to the pot. A flavorful combination of beef and beans, this is a great budget meal the family will love.
1 large onion, coarsely chopped
1 boneless chuck roast, about 4 to 5 pounds
2 tablespoons brown sugar
1 1/2 teaspoons Creole or Cajun seasoning blend (if salt-free, add 1/2 teaspoon salt)
dash black pepper
dash garlic powder
1/2 cup beef broth
1 large green or red bell pepper, diced
2 cans (22 to 28 ounces each) baked beans, or your favorite kind
Sprinkle chopped onions over the bottom of the cooker; place roast on onions. Combine the brown sugar, seasoning blend, pepper, and garlic powder; rub over the roast. Pour the beef broth into the bottom of the crock pot. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. Carefully drain off liquids and discard. Add the chopped bell pepper and beans to the pot roast; cover and cook on HIGH for 1 hour longer.
Serves 6 to 8. Enjoy!

Wednesday, April 8, 2009

Easter Egg Pie

This is such and easy and happy pie for the Easter holiday! Enjoy!

1 (6 oz.) ready made graham cracker crust
1 package 8 ounces cream cheese - softened
14 ounces sweetened condensed milk
3/4 cup cold milk
1 package (4 serving size) instant white chocolate flavored pudding and pie filling
1 1/2 cups whipped topping
16 chocolate eggs - cut in half
Easter colored M & M chocolate candies

In a large mixing bowl, beat the cream cheese until fluffy.
Gradually mix in the condensed milk until smooth.
Add the milk and pudding.
Mix until smooth.
Pour half of this mixture into the bottom of the crust.
Sprinkle chocolate egg halves over the pudding mixture.
Top with the remaining filling.
Cover the pie with a layer of whipped topping.
Chill in the refrigerator for one hour. Sprinkle the top with Easter colored M & M chocolate candies and allow to chill for two more hours.

Saturday, March 21, 2009

Creamy, Spicy, Chicken Pasta

While on spring break, we stopped by my favorite out of town HEB store. I have talked about this before....it has everything going on inside. My Sweetie is the pickiest eater ever. Once in a while, the store will be making up something to eat, and if my sweetie likes it, I buy the ingredients and make it for him at home. Once again, HEB, had a wonderful, easy, dish.
Sometimes, HEB's spices can run a little expensive...however, each time the cost is well worth it.
HEB offered a free bottle of a spice if one purchased the Giardiniera Relish that is used in this dish, however, if you can't find this relish, any kind of your favorite salsa would work. . As you can see in the back ground, I made fresh pasta. However, store bought pasta is what the recipe calls for .
1 box of pasta, bow tie or any other favorite, cooked
2 tbs. olive oil
1 lb cooked fajita chicken slices( I used Tyson)
2 tbs Giardiniera relish( more can be added if you want is more spicy.
1 cup shredded Italian blend cheese
1/2 cup heavy cream
1. Cook pasta in boiling water according to package directions. Drain.
2. Meanwhile, heat oil in large skillet over medium-high heat and heat up fajita chicken. Add relish and cream. Reduce heat to medium-low, simmer gently 5 to 7 minutes. Toss cooked pasta into sauce mixture. Sprinkle with cheese blend and enjoy!

Saturday, March 14, 2009

Taking Time To Test New Recipes

Spring break is here, which means with everyone home, my chances of getting on the computer will be slim. I have just received a wonderful cookbook from a dear friend, so I will be getting out all of the pots and pans, spoons and ladles and testing new recipes to post in the next week. Until then, I hope you can find something good to try from the recipes that are currently here. Thank you all who stop by to comment!

Sunday, March 8, 2009

Stuffed Cabbage Rolls

This is one of the most delicious meals ever! I saw this on the Martha Stewart show and that is where this recipe comes from. It is a little time consuming, but so well worth it. It makes a great size meal and can be frozen for later serving.

Serves 8
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream. Enjoy!

Monday, March 2, 2009

Cranberry Orange Scones

The first time I ever tried cranberry orange scones was in a Barnes and Nobles coffee shop. They were so delicious! I was hooked! I researched several recipes and this recipe came out wonderful. So good to serve with a cup of hot coffee!
Cranberry Orange Scones
4 C. flour.............4 t. baking powder
3/4 C. sugar...... 1 t. salt
Grated orange peel from 1 orange
1 C. butter, room temperature, cut into small pieces
2 large eggs............. 1/3 C. frozen orange juice
1/3 C. milk................ 1/2-3/4C. fresh or frozen cranberries

Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs. In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining until dough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries. Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture. Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown. Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones. Enjoy!

Saturday, February 21, 2009

Sunday, February 1, 2009

Strawberry Gelatin Salad

We had potluck soup, breads and desserts after church services today. I made this wonderful gelatin salad. It was a hit! It is also so pretty for Valentine's day. Very easy to make and very tasty!
3 small packages strawberry gelatin
3 cups boiling water
2 small containers frozen strawberries, thawed
1/2 large bag miniature marshmallows
butter to melt marshmallows
1 cup sour cream
Dissolve gelatin in boiling water. Stir in strawberries 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. Enjoy!

Saturday, January 17, 2009

Cream of Wild Rice Soup

Tender cubes of chicken, fresh vegetables, and wild rice make this soup hearty enough for a meal.

In a large saucepan, saute 1 large chopped onion, 1 large shredded carrot, and one large chopped celery rib
In 1/4 cup butter until tender.

Stir in 1/2 cup flour until blended. Gradually stir in 8 cups
chicken broth.

Stir in 2 cups wild rice ( Uncle Ben's wild rice mix does well)

Stir in one cup COOKED cubed chicken, 1/4 tsp. salt and 1/4 tsp. pepper.

Bring to a boil over medium heat: cook and stir for 2 minutes or until thickened. Stir in 1 cup evaporated milk, cook 3 minutes longer. Garnish with Chives.