"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.

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.