"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.

Saturday, December 11, 2021

Skillet Chicken Florentine


I like to use my large iron skillet when preparing this dish. 
Creamy and delicious, this makes a wonderful meal.
2 Tbs. oil
4 boneless, skinless chicken breasts
1 tsp. ground black pepper
1 1/2 tsp. salt
1/4 cup flour

In a large skillet heat the oil over medium/high heat.  Season the chicken with the salt and pepper.  Coat the chicken in flour, shaking off the excess. Place the chicken in the skillet, cooking on both sides until chicken is golden brown and cooked through.
Remove the chicken from skillet and let cool.
The Sauce:
2 Tbs. unsalted butter
2 minced garlic cloves
1/2 cup finely chopped onion
1 cup of white wine
1 cup heavy cream
4 cups fresh spinach
1/2 tsp salt

Reduce the heat to medium and melt butter in the same skillet.  Add onions and garlic and saute' until softened. Add the wine, scraping the browned bits on the bottom of skillet.  Let simmer until the liquid is reduced by half....about 10 minutes.   Add the cream,  stirring often until mixture is slightly thickened.....about 5 to 8 minutes.
Removed the pan from the heat and add the fresh spinach and sprinkle with salt. Stir until spinach is wilted.  Slice the cooked chicken  into  1" strips  and add to the skillet.   Serve and Enjoy!

Tuesday, October 5, 2021

October is also apple time!

Pumpkins are always the star of October, and I love them, 
but the wonderful apple is also a great fall time fruit.
This is a wonderful treat that I have fixed often, and not just at fall time.
You can choose any kind of apple you wish to make this wonderful dessert.

5 or 6 large apples, peeled, cored and sliced
1 cup sugar
2 sticks butter, room temperature softened
1 1/2 tsp. cinnamon 
1 1/2 cups old fashioned oats
1 cup packed brown sugar
1 cup flour
Preheat oven to 350. Lightly grease a 9 X 13 inch pan.
Place the apple slices into the pan and sprinkle with the sugar. Gently toss with fork to  mix.
to make topping
Combine butter, cinnamon, oats, brown sugar, and flour in a bowl and mix with fork or pastry blender until mixture resembles crumbs.  Spoon evenly over the apples. Bake 45 minutes until golden brown.  



Thursday, June 24, 2021

Blueberry Lemon Sweet Rolls

 Now that summer is here and blueberries are plentiful and everyone loves the taste

of lemons............this is a wonderful sweet roll to serve for breakfast or for dessert. 

The lemon and blueberries together make a wonderful taste! 


1 cup warm milk

1 packet yeast

2 TBS sugar

3 TBS butter(room temperature)

1 large egg

3 cups flour

1 TSP.  salt


1 cup fresh blueberries

1/2 cup sugar

1 TBS cornstarch

Lemon Glaze

grated zest of 1 lemon

3 TBS lemon juice

1 TBS butter, melted

1 3/4 cups powdered sugar

In large bowl, combine milk, yeast, sugar, butter, and egg.  Gradually mix in the flour and salt until ingredients until dough is elastic and slightly sticky.

Place dough into a lightly greased bowl. Cover and let rise until doubled......about 1 hour.

Meanwhile, in a saucepan, combine blueberries, sugar, and cornstarch. Cook and stir over medium-high heat, until berries break down. Bring to a boil stirring often until mixture thickens.  Remove from heat and let cool. 

Lightly grease a 9" X 13" baking pan.

Punch down dough and roll into a 12" X 18" rectangle on a lightly floured surface. 

Spread filling onto dough, leaving about a 1/2" border.  Roll up the dough.  Using a sharp knife, slice the dough into twelve 1" slices.  

Place slices into prepared pan and let rise until doubled in size about 45 minutes

Preheat oven to 350.

Bake for about 16 to 18 minutes or until rolls are lightly browned.

Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, melted butter, and powdered sugar to make the glaze.  

Drizzle the glaze on top of the baked rolls.


Saturday, April 3, 2021

Classic Deviled Eggs for a happy Easter day


Classic Deviled Eggs
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing 
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired
Prevent your screen from going dark while you cook.
Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Serve to a table full of happy family and friends!  Enjoy!

Wednesday, November 25, 2020

Wishing you a blessed Thanksgiving!


So once in every year we throng
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart.
Arthur Guiterman, The First Thanksgiving

Sunday, August 23, 2020

My Cousin June's Sugar Cookies

A very long while back, I put together a cookbook............not for publishing, but to give to family and friends who helped contribute recipes. I asked each person for a recipe with a story and sent them a self addressed stamped envelope to mail it back to me.   What a great help my family and friends were for this!
This was at a time before we had computers and printers in our home.  So one of my dear friends, spent hours typing the first draft of recipes, page by page , for me.  I then would take all of these pages, get them all copied off.......at my expense and put the recipe book together is simple folders that I hand painted the title and design onto.  I then mailed each person who contributed the recipe a family recipe book.
How glad I did this........for many of my beloved family and friends have passed on.  Their stories and recipes are now in this book to remember them by.
I have tried many of the recipes......and they all have been so good!
This recipe is one of 3 that my sweet cousin June contributed.  I have made these cookies countless times.  They are quick enough to make for company coming, for holiday nibbling and for days when everyone wants something crunchy and sweet to enjoy.
Perfect on these hot summer days while sitting on the porch with a glass of iced tea!
June's Sugar Cookies
2 sticks of butter (softened)
2 tsps. vanilla
1 cup sugar
1 egg
2 cups flour
1 tsp. baking soda
Beat the butter, vanilla, sugar and egg in mixing bowl.  Then add flour and baking soda and mix to form a soft dough.  Cover and refrigerate for one hour.  Roll into balls.  Roll balls in sanding sugar, or cookie decoration sprinkles.  Place on prepared cookie sheet and flatten .  Bake at 350 for 10 minutes or until light golden brown.

Friday, May 22, 2020

A Memorial Day treat

Peach Gelatin Salad
This fruit salad has turned out to be such a crowd pleaser. I often use strawberries and strawberry gelatin when making this because it is my family favorites. However, in the deep summer time I have used peaches and peach gelatin and it has turned out wonderful!  It is wonderful for family gatherings or for church get togethers.  It would be perfect for this Memorial Day Weekend!
3 small packages peach  gelatin
3 cups boiling water
2  cans of peaches, diced and drained
1 bag miniature marshmallows
butter to melt marshmallows( 1 -2 tbsp.)
1 cup sour cream
Dissolve gelatin in boiling water. Stir in peaches and pour into a 13x9 dish. Place in refrigerator till set.
 Melt marshmallows in butter until smooth and then stir in sour cream until well blended.
 Pour over set gelatin and place back in refrigerator for at least 2 hours.