"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, April 19, 2012

This is a wonderful dish! I was amazed at how tender the flour tortillas came out. I have a small round crock pot, so 4 large tortillas fit perfectly , instead of using 8. Easy and delicious!


Crock Pot Enchiladas
1 pound lean ground beef
1 tablespoon butter

1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) pinto  beans, drained ( 2 cups homemade are great)
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder


2 cups (8 ounces) shredded Monterrey jack cheese
8 flour tortillas or 4 if tortillas are large and fit into round crock pot

1 can (15 ounces) mild green enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in butter until tender. Add onion and pepper to beef. Stir in beans,rotel tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Enjoy!

Wednesday, April 4, 2012

What kind of flower is popular at Easter?..............the daffodil!

Which made me decide to try this wonderful Daffodil Cake.
My mother only had one standard recipe book that I remember as a child.............
1963 McCall's cookbook.
Do you remember this one?
I had seen her use it on occasion, but rarely, since my mother was an excellent cook and often cooked and baked from memory or repetition. Years ago, when she learned how much I love to collect cookbooks, she gave it to me.
How honored and thrilled I was to get it! I looked through and read it excitedly...................
but I never really baked anything from it..................
until today.
Trying to think of something unique and different to make for Easter lunch,
this Daffodil Cake sounded wonderful!
Let me tell you.....................it is!
It is as light and fluffy as a cloud with a delicate taste of orange.
Best of all, since my chickens have been laying 15 eggs a day............it is a wonderful way to use up those eggs.
It does take a little bit of extra effort in making, but it is so worth it!






*** If you do not have cake flour, simply add 2 tablespoons of cornstarch to the 1 1/4 cups of flour for this recipe.

Daffodil Cake
White Batter
12 to 14 egg whites
1 1/4 cups sifted cake flour
1 3/4 cups sugar
1/2 tsp. salt
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla extract
Yellow Batter
5 egg yolks
2 tbs. cake flour ( I just used all purpose)
2 tbs. sugar
1 tbs. grated orange peel
In large bowl, let egg whites warm to room temperature........about 1 hour
Meanwhile, preheat oven to 375.F
Make White Batter:
Sift flour with 3/4 cup of the sugar, re sift 3 times, set aside.
With mixer at high speed, beat egg whites, salt, and cream of tarter until foamy. Gradually add remaining sugar, 1/4 cup at a time, and vanilla,  and keep beating until soft peaks form when the beater is slowly raised.
Sift the flour mixture, 1/4 cup at a time, over the egg whites. Gently folding in with a rubber spatula until all is mixed.
Put one third of white batter into a separate medium bowl.
 Make Yellow Batter:
In small bowl, combine egg yolks with cake flour and sugar and beat at high speed until thick and lemon colored. Stir in orange peel.
With rubber spatula, gently fold egg yolk mixture into the one third white batter.
For marbled effect, spoon batters alternately into an ungreased 10 inch tube pan, ending with white batter on top. With a knife, cut through the batter twice.
With rubber spatula, gently spread batter in pan until smooth on tip and touching the sides of pan.
Bake on lower oven rack 35 to 40 minutes, or until cake tester comes out clean.
Invert pan over neck of bottle, let cake cool completely, about 2 hours.
With knife, carefully loosen cake from pan; remove. Enjoy!