"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.

Thursday, February 18, 2010

Buttermilk Pie

I only got to see my Great Grandmother, on my mother's side of the family, 3 times, when I was very small, before she passed away. The only thing I can really remember about her was how small she was, how her little house felt cozy and on one visit, she took my brother and I to her kitchen and fed us a piece of wonderful tasting pie. The years went by, as they quickly do, and in the "busyness" of my life, I never looked back to much on things like this. But as we all know..........time and memories catch up with one another........as with this pie. I was dining with my family at a Furr's Cafeteria, when I spotted this pie they had to offer. The memory of my Great Grandmother's kitchen came back to me and I had to see if this was the same pie,................it was..............and all of the sudden......it was my favorite pie.........ever. Now I make it often and it always brings back that memory of my Great Grandmother...........and the longing of wanting to know more about her.
Buttermilk Pie
3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg

1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees (175 degrees C).
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
Bake for 40 to 60 minutes, or until center is firm Enjoy!

Wednesday, February 10, 2010

Happy Valentine's Day To You All!

Sweets for your sweet!
Fudge is often associated for Christmas, but it is always appreciated for Valentine's day as well! I make a big container of this for my sweetie at this time of year. I am sure you are all acquainted with the ever so easy Fantasy Fudge? Well, this is the best fudge ever..........to me.........and my sweetie. So here is the recipe:
Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Enjoy!

Saturday, February 6, 2010

A Comfort Food Recipe

I love comfort foods, don't you? Foods that we really should not eat because they are usually full of rich ingredients like.........butter.
However, I can never break away from butter or comfort foods. This book is full of such recipes! Quick and easy recipes and some recipes you remember Mama or Grandma making.
I love tomatoes and always love to fix them differently.
this is such a wonderful, tasty way to do a tomato! A wonderful comfort food!



Cheese and Bacon Stuffed Tomatoes

4 medium tomatoes, very firm

12 slices of bacon, cut into pieces

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1 1/2 cups cheddar cheese, grated

2 tbs. cracker crumbs or dry bread crumbs

1 tbs butter
Preheat oven to 400 F. Butter a 9x12 baking dish. Remove the tops of tomatoes and carefully scoop out the pulp of the tomato and set aside. Drain the tomatoes , upside down, on a rack.
Cook the bacon until it is almost done. Drain off the fat and add the green pepper and onion and saute until onion is transparent. Remove the skillet from the heat and stir in 1 cup of the cheese and tomato pulp. Fill the hollowed tomato shells with this mixture. Sprinkle remaining cheese on the top, then the bread crumbs. Dot with butter.Bake for 30 minutes. Enjoy!