"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, November 29, 2012

Harvest Apple Cake

Apples are good to eat all year through, but during the fall season I like to use them to make other tasty delights besides pie. This apple cake is so full of flavor. The batter is very thick...........almost like cookie dough...........but not too firm. After it bakes, it has a crust like top...............like brownies.
When you cut into it, it is soft and chewy.........and so delicious! It fills the house with the most wonderful aroma of apples and cinnamon. Enjoy!

Harvest Apple Cake
2 large eggs
2 cups sugar
2 tsp. ground cinnamon
1/2 cup oil
1 3/4 oz. (1/2 cup) chopped walnuts, toasted *
2 cups sifted all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup golden raisins
3 cups diced apples
Preheat the oven to 350 degrees. Grease and flour the bottom of a 9-by-13-inch baking pan.
* Place walnuts on baking sheet and toast at 350.F for 10 minutes. This makes the flavor of the nut come out in the cake and the nuts do not get soggy.
In a large bowl, lightly whisk the eggs. Stir in the sugar, cinnamon, oil and walnuts.
Sift together the flour, salt and baking soda and add to the mixture. Stir in the raisins. Stir in the apple pieces. The batter will be thick. Spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean, about 45 minutes.
Cool completely at room temperature. Run a knife around the inside edge of the pan to loosen the edges of the cake from the pan. . Cut into squares. Great to eat by itself or serve with vanilla ice cream, whipped cream or caramel sauce

Saturday, November 24, 2012

Country Turkey Pie

Here's trusting that you all had a wonderful Thanksgiving with lots of love from families and friends around your table filled with delicious holiday foods. If you are like me, there is sometimes a good amount of turkey leftover.
That turkey tastes even more wonderful when it is mixed with a creamy mixture of potatoes, celery, carrots and onion, and then wrapped up and baked in a flaky golden crust.
There is nothing more of a comfort food than this!

Country Turkey Pie
Pastry ( makes 2 crusts)
2 cups flour
2/3 cups shortening plus 2 Tbs.
1 tsp. salt
Combine ingredients with pasty blender until mixture resembles crumbs. Add 6 tablespoons warm water and knead dough into ball. Separate ball into two balls for top and bottom crust.
2 to 3 cups, cooked turkey, shredded or diced
1/4 cup diced celery
1/4 cup diced carrots, cooked
1 or 2 large potatoes, peeled, diced, and cooked
1/2 cup diced onion
2 cups leftover turkey broth.........or chicken broth
1/3 cup flour
1/2 cup milk
Mix turkey and vegetables together in large bowl. Set aside.
Mix flour and milk together. Heat broth to boiling, and then whisk flour/milk mixture into broth and keep whisking until mixture becomes thick. Pour broth mixture over turkey/vegetable mixture and combine well.Place pie crust into bottom of 9 inch pie pan.  Pour into prepared pie pastry. Top with remaining pie crust.  Bake in preheated oven at 350.F for 1 hour until top crust is golden. Enjoy!

Monday, November 19, 2012


May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
This is a time for all of us, to slow down with friends and family as we gather for a day of wonderful food and happy times. It is a time for us to reflect on all,.........no matter how great or small........that we have in our lives................and to be grateful.
May your Thanksgiving be full of many blessings to be thankful for. 

Saturday, November 17, 2012

Pecan Pie Tarts..............Whenever I go to a pastry shop.......

or to a restaurant, I enjoy the foods, of course, but I am always inspired when I try something new..........
and maybe not new in taste, but served differently............ I have to rush home and try it!
I was in a coffee shop recently and in their pastry display case was an assortment of little pie tarts.
They were just the cutest! Since I make my husband's lunch for the next day's work, I decided I would make some Pecan Pie tarts. They are small and wonderful to be eaten by hand, especially when you are in a hurry to get back to work.
I know that it is not a big deal to make pecan pie tarts...........but I thought I would have a little helpful information to go along with the recipe if you want to make them yourself.
I made two batches of regular pie dough. I made the regular pecan pie filling as you would for a whole pie ( I chopped the nuts). I  used  a cup size measuring cup to cut the pie dough into rounds. I then placed each dough round into the bottom of a muffin tin. I filled the dough cups to just a little under the edge of the pie dough. I baked the tarts at 350F. for about 20 to 30 minutes until crusts were golden and filling seemed set.
It is good to let the tarts rest in the muffin tins until they cool slightly. They come out of the tins so much better and are not too hot or gooey to handle. I run a knife along the edge to loosen the tarts from the tins.
This turned out 25 cute and delicious little tarts. The crust was so flaky!
Here is the recipe for a standard pecan pie that you can use for these tarts............or use your own best recipe. Enjoy!

Pie Crust
1/3 cup shortening
1 cup flour
1/2 tsp. salt
3 tbs. warm water
Combine shortening, flour, salt, with pastry blender until mixture resembles crumbs. Add  water and mix dough until you form a soft ball. Roll out on floured surface to desired shape.
Pecan Pie
3 eggs
1 cup light corn syrup
1 cup sugar
2 tbs. margarine melted
1 tsp. vanilla
1/8 tsp. salt
1 cup pecans
1 9 inch unbaked pastry shell
Beat eggs, slightly in a small bowl. Beat in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour into pie shell and bake at 350.F oven for 55 to 65 minutes or until knife inserted in center comes out clean. Cool . Enjoy!

Monday, November 12, 2012

With Thanksgiving approaching, I always like to find

something to make that is a little different.................
to go along with our traditional favorites.
I have never made flavored butters before and found this recipe in Taste of Home.
I made a hot pan of yeast rolls and let this sit out for about 30 minutes to be soft enough to spread on to a fresh roll. .
It is wonderful!
 Full of a buttery, cranberry, honey, orange,flavor.
So easy to make, this is great to place in holiday containers as gifts for those you love.
Cranberry Honey Butter
Beat 1 cup softened butter, 1/3 cup finely chopped dried cranberries,1/4 cup honey, 2 tsp. grated orange peel and 1/4 tsp. kosher salt until blended. Store in the refrigerator for up to 2 weeks.
Makes 24 servings.