"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, March 31, 2010

Apple Crumb Pie

Instead of making two regular pie crusts for this apple pie, only make one regular pie crust for the bottom and then top it with this wonderful mixture.
Apple Crumb Pie
Pastry for 9 inch pie
3/4 cup sugar
1/4 cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
6 cups thinly sliced apples, about 6 medium
2 tbs. butter
Heat oven to 425 F. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry lined pie plate, dot with butter. Top with crumb mixture..........recipe follows
Crumb mixture:
1/3 cup sugar
3/4 cup flour
6 tbs. margarine
combine sugar, flour and margarine with pastry blender or fork until it resembles crumbs. Sprinkle on top of unbaked pie. Sprinkle a little cinnamon on top. Place pie in pre-heated oven and bake for 40 to 50 minutes. Enjoy!

Thursday, March 18, 2010

Grandmother Whitehead's Famous Texas Fudge Cake

I stumbled across this wonderful cookbook many years ago............when I wasn't even searching for a cookbook. One thing that always makes me purchase a cookbook.........good sounding recipes of course, but also heart warming stories about each recipe. That is why, upon opening this book, I purchased it and added it to my collection. One of the first recipes I made from this book, was this most wonderful tasting cake. The story that goes along with it is just as sweet as the cake itself. It is written by a man who has been surrounded by wonderful cooks and great tasting foods all of his life. This cake was a birthday cake,where on one occasion, everyone shared memories of what they were doing when they were 26. If you are looking for something rich and full of chocolate..............try this recipe!
Grandmother Whitehead's Famous Texas Fudge Cake
1/3 cup cocoa 1/2 tsp. salt
2 sticks butter 2 large eggs
2 cups flour 1/2 cup sour cream
2 cups sugar 1 tsp. vanilla
1 tsp. baking soda
3/4 stick butter 3/4 box powdered sugar
1/4 cup milk 3/4 cup chopped pecans
3 tbs. cocoa 1 tsp. vanilla
Preheat the oven to 350. F. Grease and flour an 11x15 inch pan. Put cocoa in a medium saucepan: gradually stir in 1 cup water and bring to a boil. Add butter and let melt. Set aside.
Sift together onto wax paper, the flour, sugar, baking soda and salt; add to the hot mixture. Lightly beat the eggs and ad them to the mixture along with sour cream and vanilla. Put the mixture into the prepared pan. Bake for 30 minutes, or until it feels firm in the center.
While the cake is baking, prepare the icing. In a saucepan, combine butter, milk, and cocoa;; bring to a boil. Add powdered sugar and beat until smooth. Add chopped nuts and vanilla. Spread over the hot cake. Cool before cutting. Enjoy!

Monday, March 8, 2010

When Your Nest Runneth Over

I have been getting such a large amount of fresh eggs from my hard working hens. I have been selling quite a few, but also have quite a few in the refrigerator. During this time, I have a big bake day, always making this wonderful angel food cake. It comes out so good and moist. It uses 12 egg whites..........instead of throwing out the yokes.........I make bread and cookies on that day as well. This is a recipe I always use for angel food.

Heavenly Angel Food Cake
12 egg whites at room temp.
1 1/4 cups powdered sugar
1 cup flour
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
1 cup sugar
Sift powdered sugar and flour together. Set aside. Add cream of tarter, salt, and extracts to egg whites. Beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture 1/4 cup at a time. Gently spoon into ungreased tube pan. Bake at 350.F for 40 -45 minutes. Immediately invert pan and cool completely before removing. Enjoy!

Thursday, March 4, 2010

An Italian Dish...........Mexican Style

This is a wonderful southwestern dish that is layered together like lasagna. It makes a large amount...........so it's perfect for get togethers!
Corn Tortilla Chicken Lasagna
18 corn tortillas
3 cups cubed cooked chicken breast
1 can 16 oz. kidney beans, rinsed and drained
1 jar 16 oz. salsa
1 small container sour cream
1 large bell pepper, chopped
1 can sliced ripe olives, drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
In greased 13 x9x2 baking dish, arrange six tortillas. Top with a portion of chicken, kidney beans, salsa, sour cream, green pepper, olives, and cheeses. Repeat layers twice. Cover and bake at 350.F oven for 25 minutes. Uncover and bake 10-15 minutes longer until cheese is melted. Let stand for 10 minutes before serving. Enjoy!

Monday, March 1, 2010

Computer Woes

Hi, everyone......thank you for all of your sweet comments. Just want you to know that I will be absent for a bit..........my computer has died..........the funeral will be quick and swift, but the recovery will be slow.........so until a new computer enters my life and fulfills my blogging destiny.......I will be thinking of all of you...................maybe by then, I will have more to talk about than embroidery, cooking,chickens, gardening and Sophie...........but of course, they will still be the topic bouncing around. So happy blogging days ahead to all of you and I can't wait to be back here again! blessings,Kathleen