"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, 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.

Wednesday, December 18, 2019

A wonderful cake for Christmas

Among the usual "favorite" desserts to serve at the Christmas table.........I have come to enjoy having this cake for a "Christmas cake"   It takes a little extra work.........but the end result is so worth it.
I first tried this cake at a friendship gathering at a dear friends home. 
Rich and delicious and perfect for Christmas!

Cranberry Layer Cake
1 package white cake mix (regular size)
1-1/3 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 tablespoon grated orange zest
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
1/2 teaspoon grated orange zest
1/4 cup finely chopped walnuts
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.
Gifts of time and love are surely the basic ingredients of a truly merry Christmas. 
Peg Bracken

Friday, August 30, 2019

just a poem.......to slow down a bit.......to enjoy

Bless my little kitchen Lord ,
I love it's every nook.
And bless me as I do my work,
wash pots and pans and cook.
May the meals that I prepare,
be seasoned from above.
With Thy blessing and Thy grace,
but most of all Thy love.
As we partake of earthly food, 
the table Thou has spread
We'll not forget to thank Thee, Lord,
for all our daily bread.
So bless my little kitchen Lord,
and those who enter in.
May the find naught but joy and peace 
and happiness therein.