"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.

Monday, December 22, 2014

A Wonderful Cookie For Christmas

These are so wonderful and delicious. 
2 cups plus 2 Tbsp. cake flour
3/4 cup plus 1/2 cup powdered sugar, divided
1/4 tsp. salt
1 cup cold butter cubed
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup dried cherries, chopped
1/4 cup finely chopped almonds, toasted
Preheat oven to 350. Place cake flour, 3/4 cup powdered sugar and salt in a food processor; pulse until blended. Add butter and extracts pulse until butter is the size of peas. Add cherries and almonds; pulse until combined ( dough will be crumbly) .
Shape into 1-inch balls, pressing to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned.
Cool on pans 10 minutes. Roll warm cookies in remaining powdered sugar. Cool on wire racks. 

Tuesday, November 25, 2014

Wishing You A Wonderful Thanksgiving

For song of bird, and hum of bee;
For all things fair we hear or see,
Father in heaven, we thank Thee!
Ralph Waldo Emerson

Friday, September 19, 2014

Cherry pie is one of the easiest pies to make

one usually just dumps a can or two of cheery pie filling into a shell, top it with another crust and bake.
It is also the prettiest pie when the top crust has a woven top to it and the red juices bubble through.
This pie is just as easy ............but the top crust is different, but oh so very easy!........and tasty!

Cherry Crumble Pie
2 can of cherry pie filling
1/2 tsp. almond extract (optional)
1 regular pie crust

Top Crust Recipe
1/3 cup sugar
3/4 cu flour
6 TBS. margarine
Set oven at 425. Prepare single pastry for pie or used store brand.
Mix almond extract into pie filling and pour pie filling into pastry.

Top Crust
Mix sugar, flour, and margarine together with pastry blender until resembles crumbs. Sprinkle evenly on top of pie filling. Bake pie at 425 for 35 to 40 minutes until crust is brown and pie is bubbly. Enjoy!

Monday, June 23, 2014

It's that time of year when the garden is overflowing with zucchini

This is the perfect thing to make wit it! This zucchini bread is so flavorful and moist and will get quickly eaten by your guests that you will have no problem using up all of the zucchini in your garden!

Zucchini Bread
2 eggs, beaten
1 1/3 cup sugar
2 tsp. vanilla
3 cups grated fresh zucchini
2/3 cup melted butter
2 tsp. baking soda
pinch of salt
3 cups flour
1/2 tsp. nutmeg
2 tsps. cinnamon
1 cup chopped pecans
1/2 cup raisins
1/2 cup dried cranberries
Preheat oven to 350. Grease and flour two 5 x 9 loaf pans.
In a large bowl mix together sugar, eggs, and vanilla. Stir in grated zucchini and then melted butter. 
Sprinkle baking soda and salt over this mixture and stir in. Add flour a third at a time and combine well. Sprinkle in cinnamon and nutmeg. Fold in nuts and raisins.
Divide batter into both pans and bake for 55 minutes or until wooden pick inserted in the middle comes out clean. Cool in pans for 10 minutes. Turn out of pans. Enjoy!

Wednesday, April 16, 2014

A Happy Easter Dessert

Easter is here and I am sure so many of you have such wonderful dishes to set at your holiday table. Our Easter gathering around our table will be small this year........but still filled with laughter and good food.
Instead of the usual ham or turkey..........I am going to grill outside in this beautiful spring weather.
To go with all of that tasty grilled meat and vegetables.......there will also be the usual side dishes. However, I always like to serve something a little different and add a surprise to the dinner.

This year I have chosen this wonderful  Frozen Strawberry Fudge Pie
It is delicious but also cool and light/
So here is a wonderful Easter dessert recipe with the happiest of holiday wishes to you and your family!

Frozen Strawberry Fudge Pie
1 container frozen and sweetened  strawberries, thawed and drained
One 12 oz container whipped topping, divided
One 9 inch chocolate crumb crust
One 6 oz pkg. ( 1 cup) semi sweet chocolate chips
Drain as much liquid from strawberries as possible and place in large bowl. Fold in 2 cups whipped topping.Spoon into crust and freeze until firm about 1 hour. Combine over hot (not boiling) water, 1 cup whipped topping and chocolate chips. Stir until morsels are melted and mixture is smooth. Spread evenly over strawberry layer. Freeze until firm about 1 hour. Garnish with dollop of whipped topping. Enjoy!

Monday, February 24, 2014

I believe that when one has a birthday.........one should always try something new..........

I find that even more true in food and desserts.
This week for my husband's birthday, I surprised him with this wonderful and festive looking dessert.
He loved it so much that he had two slices.
It is very easy to make and looks so pretty served on your vintage china.......your loved ones will feel very special when you fix this for them!
Cherry Glazed Chocolate Torte
1/2 cup (1 stick) butter, melted
1 cup sugar
1 tsp.vanilla extract
2 eggs
1/2 cup flour
1/3 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
Cream Layer (recipe follows)
1 can ( 21 ounces) cherry pie filling

Heat oven to 350.F. Grease bottom of 9 inch spring form pan. In large bowl blend together butter, sugar, and vanilla. Add eggs, beat well. Stir together flour, cocoa, baking powder, and salt, gradually add to egg mixture and mix until well blended. Spread into prepared pan. Bake 25 to 30 minutes until cake is set. ( cake will be fudgey and will not test done.) Cool completely in pan on wire rack. Prepare Cream Layer; spread over top of cake. Spread cherry pie filling on top of cream layer. Refrigerate 3 hours. With knife, loosen cake from sides of pan and remove side of spring form pan .ENJOY!

Cream Layer
1 package ( 8 ounces) cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
In bowl, beat cream cheese and powdered sugar well blended. Fold in whipped topping.   

Tuesday, January 28, 2014

Yellow Cake

Living as far as I do away from town, I always try to have my pantry stocked so that I don't have to make a lot of  long trips into town.
Although I enjoy using cake mixes......they are always good and convenient, I still love to make cakes from scratch. This recipe is so good and comes in handy if you have company coming and don't have a mix on hand.
It is great frosted, but also great to use as a cake for strawberries and whipped cream.
Yellow Cake Mix
2/3 cup Butter Flavor Crisco
2 cups sugar
3 eggs
1 1/2 tsps. vanilla
2 3/4 cup flour
2 1/2 tsps. baking powder
1/2 tsp. salt
1 1/2 cups milk
Preheat oven to 350.F degrees. Grease and flour 13x9x2 inch pan or two 9 inch round pans or line cupcake tins. Set aside.
In large mixing bowl cream Butter Flavor Crisco, sugar, eggs, and vanilla until light and fluffy. Add flour, baking powder, salt and milk. Beat at low speed until blended. Beat at medium speed 2 minutes. Pour into prepared pans.
Bake at 350 F. oblong or layers....35 minutes, cupcakes for 25 minutes or until center springs back when touched lightly. Cool completely. Frost as desired.