tag:blogger.com,1999:blog-57538439522661531582024-03-08T01:20:15.558-08:00Cooking With LoveGrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-5753843952266153158.post-73822783416516182482020-05-17T17:04:00.001-07:002020-05-17T17:04:16.516-07:00Aunt Rosella's BBQ Sauce1 cup Heinz Catsup<br />
1 TBSP Worcestershire Sauce<br />
2 TBSP Lemon Juice<br />
3 TBSP Minced Onion<br />
Dash of cayenne pepper<br />
1 tsp salt<br />
<br />
Simmer for one-half hour..Great with Deli style ham on a bun<br />
<br />
And from her notes....USE ONLY HEINZ CATSUP !!GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-53259095711524749022020-05-17T16:59:00.001-07:002020-05-17T16:59:33.478-07:00Etna's Chocolate Pudding DessertEtna's Chocolate Pudding Dessert<br />
<br />
Pudding:<br />
2 cups Sugar<br />
4 TBSP Flour<br />
4 TBSP cocoa...more if you want it chocolatier<br />
dash of Salt...mix together<br />
Beat two eggs..<br />
Mix with four cups of milk...Mix well..<br />
Microwave on High for three minutes, stir, microwave another three minutes and stir.<br />
May take another two minutes to really thicken in the microwave.<br />
Take out and add 1/3 stick of margarine and 1 teaspoon of vanilla. Let cool and set in the<br />
refrigerator.<br />
Next step:<br />
Put a layer of vanilla wafers in the bottom of a pretty bowl. Add a layer of pudding, layer<br />
of wafers, layer of pudding ending with a layer of pudding. Cover the top with Cool Whip and let set in the refrigerator until ready to serve.....LUCIOUS !!!!<br />
<br />
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-87951812933240390022020-04-16T17:25:00.001-07:002020-04-16T17:25:11.303-07:00Kolache dough<span style="-webkit-text-stroke-width: 0px; color: #1c1e21; font-family: inherit; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">—————————</span></span><span style="-webkit-text-stroke-width: 0px; color: #1c1e21; font-family: inherit; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /><br style="content: ""; display: block; margin-top: 10px;" /><br /><br style="content: ""; display: block; margin-top: 10px;" /><span style="font-family: inherit;">Ingredients -</span><br /><br style="content: ""; display: block; margin-top: 10px;" /><span style="font-family: inherit;">FOR A SMALL 3 DOZEN BATCH: (or 6 dozen)</span><br /><span style="font-family: inherit;">1 cup milk scalded (2 cups)</span><br /><span style="font-family: inherit;">1 1/2 packages dry yeast (2 pkgs.)</span><br /><span style="font-family: inherit;">3 eggs well beaten (4 eggs)</span><br /><span style="font-family: inherit;">1/2 cup sugar (3/4 cups)</span><br /><span style="font-family: inherit;">1/2 cup Crisco oil (1 cup)</span><br /><span style="font-family: inherit;">1 teaspoon salt (2+ teaspoons)</span><br /><span style="font-family: inherit;">4 cups bread flour (approx.) (as needed, maybe 8 cups?)</span><br /><span style="font-family: inherit;">Additional ingredients as needed and indicated in directions: Water, extra sugar, canned milk, melted butter.</span><br /><span style="font-family: inherit;">-</span><br /><span style="font-family: inherit;">FOR A LARGER 12 DOZEN BATCH:</span><br /><span style="font-family: inherit;">1 quart milk</span><br /><span style="font-family: inherit;">3 packages dry yeast</span><br /><span style="font-family: inherit;">8 eggs</span><br /><span style="font-family: inherit;">1 1/2 cup sugar</span><br /><span style="font-family: inherit;">1 pint Crisco oil</span><br /><span style="font-family: inherit;">1 scant tablespoon salt</span><br /><span style="font-family: inherit;">bread flour as needed (I have never actually measured, just mixed until dough is of desired consistency.)</span><br /><span style="font-family: inherit;">Additional ingredients as needed and indicated in directions: Water, extra sugar, canned milk, melted butter.</span><br /><span style="font-family: inherit;">Directions </span><br /><br style="content: ""; display: block; margin-top: 10px;" /><span style="font-family: inherit;">Tips: The ingredients listed for the 3 dozen batch just isn’t worth your time and trouble. Maybe make this small batch the first time to just get the idea. I always use the ingredients listed to make the 12 dozen batch. Grandmas Original recipe called for melted butter instead of Crisco oil…we discovered the Crisco oil achieves a finished bread that stays softer longer. The flour MUST be a high gluten flour…this will be a “hard wheat” or “better for bread” flour.</span><br /><br style="content: ""; display: block; margin-top: 10px;" /><span style="font-family: inherit;">In a small bowl, dissolve yeast in an additional 1/2 cup warm water with 2 tablespoons additional sugar.</span><br /><span style="font-family: inherit;">Place the eggs in a large, heated mixing bowl and beat well; add sugar and scalded milk. Continue mixing. You will want to mix using a heavy duty stand mixer. Add oil and salt. Finally add yeast mixture. Continue beating.</span><br /><span style="font-family: inherit;">Add flour slowly, mixing continuously. Mix as long as you can with heavy duty electric mixer, change to dough hook. Add flour until dough just starts to pull away from sides and “crawl” up dough hook. You do not want it to form a dough ball. You will probably need to add just a little more flour, you DO NOT want your dough so stiff that you could turn out on a board to knead with your hands. I have an old timey wooden spoon or paddle that I incorporate the extra flour by hand in a kneading motion. Your dough should NOT be as thick as for bread, but thick enough to be able to work with and form a soft ball that will not keep it’s shape but start spreading out. Knead real well until smooth and elastic and you can actually see little air bubbles under the skin of the dough.</span><br /><span style="font-family: inherit;">I like to turn my dough out of my metal mixing bowl and place into a crock bread mixing bowl that has been warmed by sitting in hot water while I have been mixing dough. Dry the crock, brush crock with melted butter, turn dough into the bowl, brush top of dough with melted butter.</span><br /><span style="font-family: inherit;">Place in warm place to rise. I will turn my oven on while mixing and then turn off and place the dough in the OPEN oven to rise…be careful, you do not want to kill your yeast.</span><br /><span style="font-family: inherit;">When double in size, punch dough down and knead again, incorporating more air. Place back in oven to rise once more, brushing top with butter once more.</span><br /><span style="font-family: inherit;">When double in size it is time to remove from oven and start working with your dough. Dump about half the dough out on to a floured counter top…it will spread out just a little.</span><br /><span style="font-family: inherit;">With a knife, cut off a large walnut size chunk of dough. Drop onto your floured counter top. Continue cutting dough chunks until you get 35 to 40 chunks. You will get the “feel” of it after a while and all your chunks should be close to the same size. Butter bottom and sides well a large 17×12&1/2×1 inch jelly roll pan.</span><br /><span style="font-family: inherit;">Starting with one of the first chunks you cut off…flour palms of your hands and get just a little extra flour onto your chunk of dough. You will roll each chunk of dough between palms of your hand, cupping fingers under as you roll to make a smooth, round ball.</span><br /><span style="font-family: inherit;">Place on your buttered jellyroll pan about 1 inch apart in rows until the pan is filled…it should take 35 to 40 to fill a pan if your balls are the right size and you have placed correct distance apart. Brush the sides and tops of your balls with butter…set aside to rise while you fill more pans in the same manner. You will want a very, very soft pastry brush for this, I use an old fashioned feather brush. It will take each pan approximately 20 minutes to rise, you want them to be touching each other at this point.</span><br /><span style="font-family: inherit;">You will need to fill your pastry now. Carefully punch holes or spread dough apart, using the first two fingers of each hand to form a cavity for your filling (filling will not be encased, but nested into the dough). Fill immediately; this almost takes 3 hands. This is a good time to get your spouse or children involved in the kitchen, this is how I learned how the dough should feel. I alternate flavors of fillings on each row so there will be an assortment. For instance I will do 2 rows of cherry, 2 rows of cheese, 2 rows of another flavor, etc. Place a little “crumb topping” on top, see my recipe for “Kolache – Fillings” for this recipe. Let rise again for another 15 minutes or so.</span><br /><span style="font-family: inherit;">Place in oven and bake at 375 degrees for about 15 minutes. If using a convection oven bake at 360 for 15-18 minutes.</span><br /><span style="font-family: inherit;">While still hot, brush with canned milk, again using a feather pastry brush. Brush the dough. </span><br /><span style="font-family: inherit;">Sprinkle generously with granulated sugar.</span><br /><span style="font-family: inherit;">Allow to cool in pans prior to removing. You don’t need to cut these apart with a knife, it will smash and tear the bread…just gently lift and pull apart like pull-apart rolls.</span><br /><span style="font-family: inherit;">You can freeze whole pans or freeze individual servings…they freeze wonderfully…just freshen up by thawing (covered) then sprinkling with a little granulated sugar.</span></span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-10077103884682001942020-04-16T17:23:00.000-07:002020-04-16T17:23:03.022-07:00Kolache fillings<div class="k_2mxmznmuz _5eit q_2mxmztu3s clearfix" style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 12px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: -1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; zoom: 1;">
<div class="clearfix t_2mxmznolo" style="font-family: inherit; margin-bottom: -6px; zoom: 1;">
<div class="clearfix _42ef" style="font-family: inherit; overflow: hidden; zoom: 1;">
<div class="m_2mxmznolj" style="font-family: inherit; padding-bottom: 6px;">
<div style="font-family: inherit;">
<div class="_6a _5u5j" style="display: inline-block; font-family: inherit; width: 100%;">
<div class="_6a _5u5j _6b" style="display: inline-block; font-family: inherit; vertical-align: middle; width: 100%;">
<div class="_5pcp _5lel _2jyu _232_" data-testid="story-subtitle" id="feed_subtitle_2755455497825760:6:0" style="color: #616770; font-family: inherit; font-size: 12px; position: relative;">
<b><span style="color: #0b0111;"></span></b><br /></div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="_5pbx userContent _3576" data-ft="{"tn":"K"}" data-testid="post_message" id="js_b" style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.38; margin-top: 6px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
Kolache – Fillings</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
<br /></div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
Ingredients -</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
CRUMB TOPPING "POSIPKA":<br /> 1 cup flour<br /> 1 1/2 cups sugar<br /> 1 stick margarine or butter melted.<br /> -<br /> CHERRY FILLING:<br /> 16 ounce can tart water-packed, pitted red sour cherries<br /> 1 cup sugar<br /> 1/2 stick margarine<br /> 3 heaping tablespoons Minute tapioca<br /> 1 tablespoon flour<br /> 1 teaspoon vanilla<br /> red food coloring (optional)<br /> -<br /> PRUNE FILLING or APPLE FILLING:<br /> 16 ounce package dry pitted prunes OR apples<br /> 1 teaspoon cinnamon<br /> 1/2 cup sugar<br /> 1 teaspoon vanilla<br /> 3 tablespoons canned milk<br /> -<br /> APRICOT FILLING or PEACH FILLING:<br /> 12 ounce package dry apricots OR peaches<br /> 1 cup sugar<br /> 8 ounce jar apricot preserves or peach preserves<br /> 1 teaspoon vanilla<br /> 2 tablespoons margarine<br /> -<br /> PINEAPPLE FILLING:<br /> 16 ounce can crushed pineapple<br /> 1/2 stick margarine<br /> 3 tablespoons canned milk<br /> 1/2 cup sugar<br /> 1 heaping tablespoon flour<br /> 1 teaspoon vanilla<br /> -<br /> CHEESE FILLING:<br /> 8 ounces small curd cottage cheese<br /> 8 ounces cream cheese<br /> 2 egg yolks<br /> 1 heaping tablespoon flour<br /> 1 teaspoon lemon juice<br /> 1/2 teaspoon lemon zest (optional)<br /> 1/2 cup sugar<br /> 1 heaping tablespoon Minute tapioca<br /> 1 teaspoon vanilla<br /> -<br /> POPPY SEED FILLING:<br /> 1 cup poppy seed, ground (see directions for options)<br /> 1 1/2 cups milk<br /> 1/2 cup sugar<br /> pinch salt<br /> 1/2 stick margarine<br /> 2 heaping tablespoons flour<br /> 1/2 cup sweet cream<br /> 1 teaspoon vanilla<br /> -<br /> SAUSAGE:<br /> Eckrich Skinless Polish Kielbasa OR your favorite Polish style sausage, pre-cooked</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
Directions -</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
CRUMB TOPPING: This resembles the topping on top of a “Dutch Apple Pie”. mix flour with sugar and add melted margarine, enough to make crumbly and buttery, but not soggy. This should be placed on kolache filling as you fill each pan before baking and final rising. You will still want to brush with cream and sprinkle with sugar as directed in the Kolache – Dough recipe.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
TIP: Make fillings the day before, do not refrigerate, except for the cheese filling; they should be at room temperature or your dough will not rise around the cold filling…take cheese out of fridge prior to making dough so it too will come to room temp. Also, do not make your poppy seed filling the day ahead, it gets too thick in the fridge and will sour if left out, so it gets made usually while my dough is doing its first rising. Of course you can purchase canned pie fillings of even special “Solo” brand fillings…I don’t think they taste as good as the ones you will make. If you do choose to use the canned fillings, please season and “doctor” them up by adding extra margarine, cream/canned milk, vanilla, and/or cinnamon if called for in my recipe. Also, if you decide to make the 12 dozen batch dough you will want to double or even triple some of your favorite filling recipes. When you double or triple, you don’t always have to double or triple the other ingredients called for…taste and adjust sugar and other ingredients as you go.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
CHERRY FILLING: Bring cherries to a slow simmer. Mix flour, sugar and tapioca together. Add to cherries. Add margarine. Bring to a slow boil and cook, stirring for about 10 minutes or until thickened. Add vanilla. Taste as you go. If you are increasing amount you will not need larger amount of margarine, taste for sweetness before adding entire amount of sugar…and you may need to add more flour and/or tapioca to thicken.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
PRUNE OR APPLE FILLING: Place prunes or apples in heavy sauce pan and cover with water. Cook for about 1 hour or until tender, adding water as needed to keep prunes just barely in water. COOK VERY SLOWLY OR IT WILL BURN. Near the end, you will want some of the liquid to reduce. Let cook; drain any excess liquid (you shouldn’t have any really) and take out seeds if you did not buy pitted prunes. Mash with potato masher or mixer. Add vanilla, cinnamon, sugar and cream to taste.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
APRICOT OR PEACH FILLING: Cut apricots or peaches in very small pieces with a pair of scissors (spray scissors with “Pam”). Place in heavy sauce pan and cover with water. Cook about 1 hour or until tender, adding water as necessary. COOK VERY SLOWLY OR IT WILL BURN. Near the end, you will want some of the liquid to reduce. Cool and drain excess juice (you shouldn’t have any really). Mash with potato masher or mixer. Add sugar, vanilla, butter and preserves. Adjust to personal preference. If you think it is too thin, add a tablespoon or two of Minute tapioca while still warm and it will thicken over night.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
PINEAPPLE FILLING: Combine sugar and flour. Add to pineapple, margarine and milk in a heavy saucepan. Bring to a slow boil and cook, stirring, until thickened. Add vanilla. Adjust to personal preference.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
CHEESE FILLING: Mix all ingredients together in a blender, food processor or mixer. (I like the consistency using a mixer.) The original Czech version calls to use only dry curd cottage cheese, that’s hard to find in this day and age so this recipe bears a close resemblance. I really like using half cottage cheese and half cream cheese and have started doing this instead of using only cottage cheese or cream cheese by itself. The rest of the ingredients stay the same. Also, I usually use about 16 ounces of cottage cheese and 16 ounces cream cheese; increasing other ingredients accordingly. Some times mother would add raisins to this filling, if you like raisins, you can add…my family doesn’t like the raisins in it.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
POPPY SEED FILLING: If you have a grinder, grind your poppy seeds…you will almost double your volume. some people grind in a blender, I have not had any luck doing this. If you did not grind your poppy seed, then you will need to soak in milk to cover over night in the refrigerator, drain, then follow remainder of directions. Place in heavy iron skillet and add milk, salt; simmer for 30 minutes, stirring occasionally. Add sugar and margarine and continue to simmer for about 30 more minutes. If mixture gets too dry, add a little extra milk…and you will have to do this. Make a paste of flour and cream. Add slowly to poppy seed mixture and continue to cook until mixture becomes the texture of thick gravy. Add vanilla and let cool.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
If you use canned poppy seed, you will need to add vanilla and cream, salt, etc., in order to make it taste good. My family would rather not eat poppy seed if they have to eat the canned.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
Poppy seed kolaches are not filled on top like regular fruit ones, but placed in the inside. To do this, make ball of dough, mash into an oval flat shape, place filling in center, close up, or pinch together dough to make an oval football shape. Place seam side down on pan and brush with butter. Make three small slits using scissors, if scissors are held at the correct angle (45 degrees), you will get three little “v” shaped slits. Let rise, bake, brush with cream and sprinkle with sugar just like you do for other kolaches.</div>
<div style="display: inline; font-family: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 6px;">
SAUSAGE: I usually use Eckrich Skinless Polish Kielbasa, but you can use your favorite sausage. I cut 3 to 4 inch long pieces and then cut length ways into quarters, making 4 pieces of sausage each 3 to 4 inches long. Flatten out a small ball of dough, place sausage in center, wrap and seal dough around sausage. Place on pan, brush with butter. Let rise, bake, brush with canned milk…but do NOT sprinkle with sugar like you do other kolaches.</div>
</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-72610504496529242302020-03-31T19:27:00.002-07:002020-03-31T19:27:15.818-07:00Cherry Chocolate Cake<div style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
My sweet friend, Linda, shared her recipe for one of the best cakes...LOVE this cake..Thank you so much...</div>
<div style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Cherry Chocolate Cake</div>
<div style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
I box Pillsbury plus devil's food cake mix<br /> 1 20 oz. can cherry pie filling<br /> 2 eggs, beaten</div>
<div style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Mix cake mix, cherry pie filling and eggs. Pour into greased and floured 9 x 13 cake pan. Cook at 350 degrees for 30-45 minutes or until toothpick comes out clean.</div>
<div style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 6px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Frosting<br /> 1/3 cup of milk<br /> 5 TBSP butter<br /> 1 cup sugar<br /> 1 (7 oz) pkg. sweet or semi sweet chocolate chips</div>
<div style="-webkit-text-stroke-width: 0px; color: #1d2129; display: inline; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 6px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Bring to a boil milk, butter, and sugar. Boil 1 minute. Add chocolate chips/ Stir till melted and spread on cake.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-27689879515702139992017-05-03T19:25:00.002-07:002017-05-03T19:25:22.724-07:00Texas Caviar<div>
<ol>
<li><div class="text_exposed_root text_exposed">
Ingredients<br /> 3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)<br /> 1 – 15-ounce can corn kernels, rinsed and drained<br /> 1 cup seeded and diced bell pepper, any color (about 1 medium pepper)<br /> ¾ cup red onion or shallot, small diced<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> 1 – 15-ounce can black beans, rinsed and drained<br /> 1 – 15-ounce can black-eyed peas, rinsed and drained<br /> 1 jalapeño, seeded and minced (optional)<br /> ¾ cup chopped cilantro (about ½ bunch fresh cilantro)<br /> 1 to 2 avocados, sliced (optional)<br /> Dressing<br /> ⅓ cup olive oil<br /> 2 tablespoons red wine vinegar<br /> 2 tablespoons fresh lime juice (about 1 lime)<br /> 1 teaspoon honey<br /> 1 teaspoon cumin<br /> 1 clove garlic, pressed or minced<br /> 1 to 2 teaspoons salt, or to taste<br /> ¼ teaspoon freshly ground black pepper, or to taste<br /> Directions<br /> In a large bowl, add the diced tomatoes, corn kernels, diced bell pepper, diced red onion, black beans, black-eyed peas, and minced jalapeño. Stir to combine.</span></div>
</li>
<li><div class="text_exposed_show">
TipHero</div>
</li>
<li><div class="text_exposed_show">
In a small bowl, add the olive oil, red wine vinegar, lime juice, honey, cumin, minced garlic, salt and black pepper. Whisk the dressing ingredients together until well-combined.<br /> Pour the dressing into the large bowl over the veggies. Add the cilantro, and stir to combine. Taste and adjust the seasoning, if needed.</div>
</li>
<li><div class="text_exposed_show">
TipHero</div>
</li>
<li><div class="text_exposed_show">
Cover and chill for at least 1 hour, or overnight to blend flavors.<br /> Serve chilled or at room temperature, with sliced avocado or corn chips, as desired.<br /> Chef’s Tip<br /> If including the avocado, wait to slice until ready to serve, so it does not turn brown in the meantime.</div>
</li>
</ol>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-23473687089737823702017-03-09T18:41:00.001-08:002017-03-09T18:41:31.651-08:00Egg CustardKathy Chesshire gave me this recipe after I hunted her down at church....such a wonderful custard, said it was Charlene's recipe.....<br />
<br />
<br />
Egg Custard<br />
<br />
3eggs<br />
2 cups scalded milk<br />
1/2 cup of brown sugar<br />
1 teaspoon vanilla<br />
<br />
Nutmeg sprinkled on top.....preheat oven at 425 degrees.....mix ingredients and put into pyrex rectangular dish.....turn the heat down to 350 when you put it in the oven...bake for about <br />
20 minutes.....knife inserted will come out clean when done.....SO YUMMYGrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-67303931582610797972017-01-03T18:22:00.005-08:002017-01-03T18:22:34.879-08:00Short'nin bread lyrics<span><span class="fsm fwn fcg"><a ajaxify="/HorsesSweatLadiesPerspire/photos/a.308489765919139.56541.308480049253444/951936458241130/?type=3&size=409%2C293&fbid=951936458241130&source=12&player_origin=unknown" class="_5pcq" href="https://www.facebook.com/HorsesSweatLadiesPerspire/photos/a.308489765919139.56541.308480049253444/951936458241130/?type=3" rel="theater" target=""><abbr class="_5ptz" data-shorten="1" data-utime="1483115192" title="Friday, December 30, 2016 at 8:26am"><span class="timestampContent">December 30, 2016 at 8:26am</span></abbr></a></span></span><span aria-hidden="true" role="presentation"> · </span><a aria-label="Custom" class="uiStreamPrivacy inlineBlock fbStreamPrivacy fbPrivacyAudienceIndicator _5pcq" data-hover="tooltip" data-tooltip-content="Custom" href="https://www.facebook.com/#" role="button"><i class="lock img sp_h1UEmyhEzJ2_1_5x sx_09b405"></i></a><br />
<div class="mtm _5pco" data-ft="{"tn":"K"}">
<div class="text_exposed_root text_exposed" id="id_586c5b9669ba30e85674813">
SHORT'NIN' BREAD LYRICS<br />
Put on the skillet,<br /> Slip on the lid,<br /> Mama's gonna make<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> A little short'nin' bread.<br /> That ain't all<br /> She's gonna do,<br /> Mama's gonna make<br /> A little coffee, too.</span><br />
<div class="text_exposed_show">
Mama's little baby loves<br /> Short'nin', short'nin',<br /> Mama's little baby loves<br /> Short'nin' bread,<br /> Mama's little baby loves<br /> Short'nin', short'nin',<br /> Mama's little baby loves<br /> Short'nin' bread.<br />
Three little children,<br /> Lyin' in bed<br /> Two were sick<br /> And the other 'most dead<br /> Sent for the doctor<br /> And the doctor said,<br /> "Give those children some<br /> Short'nin' bread."<br />
CHORUS<br />
When those children,<br /> Sick in bed,<br /> Heard that talk<br /> About short'nin' bread,<br /> Popped up well<br /> To dance and sing,<br /> Skipped around and cut<br /> The pigeon wing.<br />
CHORUS<br />
Slip to the kitchen,<br /> Slip up the led,<br /> Filled my pockets full of<br /> Short'nin' bread;<br /> Stole the skillet,<br /> Stole the led,<br /> Stole the gal makin'<br /> Short'nin' bread.<br />
CHORUS<br />
Caught me with the skillet,<br /> Caught me with the led,<br /> Caught me with the gal makin'<br /> Short'nin' bread;<br /> Paid six dollars for the skillet,<br /> Six dollars for the led,<br /> Spent six months in jail eatin'<br /> Short'nin' bread.<br />
CHORUS<br />
Recipe for Short'nin Bread<br /> 2 cups butter<br /> 1 cup brown sugar<br /> 4 cups flour<br /> 1/2 teaspoon salt<br /> 1. Preheat oven to 325 degrees.<br /> 2. Line a 17x 11.5 jellyroll pan with parchment, or spray with non-stick spray.<br /> 3. In a large bowl of a mixer, cream the butter; beat in the sugar until very light and fluffy.<br /> Turn mixer down to low speed and add the flour and salt., mixing until smooth.<br /> 4. Press the dough evenly onto the prepared pan.<br /> 5. Using a sharp knife and a ruler, score the dough into squares, eight on the long side of the pan by six on the shorter side.<br /> 6. Bake for 25-30 minutes or until lightly brown.<br /> 7. Immediately use the sharp knife to cut through the score marks into squares.<br /> 8. Cool thoroughly before serving.<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
</div>
</div>
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-60204521288268123082016-10-16T20:05:00.003-07:002016-10-16T20:05:50.805-07:00Old Cookbooks<div style="font: 10pt arial;">
<span style="font-size: small;">Old Cookbooks</span></div>
<div>
<span style="font-size: small;"></span> </div>
<div style="font: 10pt arial;">
<span style="font-size: small;">I have a love affair with old cookbooks. I can find myself lost<br /> in the recipes. I read the old ads, remembering what it is like<br /> to buy everything at one store, not the malls of today, but <br /> little country stores, where you could buy coffee, tea, sugar,<br /> flour, spices, and a pair of overalls to cover your rear. I remember<br /> the two and three story ones from my childhood.</span></div>
<div>
<span style="font-size: small;"></span> </div>
<div style="font: 10pt arial;">
<span style="font-size: small;">I went to the flea market yesterday and found a treasure, <br /> an old cookbook, 1931, Dungannon Community Cook Book<br /> from VA. I have really enjoyed looking over the old recipes, <br /> love it when it reads to "use some lard the size of a hen's egg". </span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">I read the recipes, remembering as the hog was butched, how<br /> we scraped the hair off after it was immersed in a drum of boiling<br /> water, how the head was saved to make head cheese, and the <br /> rendering of the lard,and the love of fresh cracklins and cornbread.<br /> Pages of memories open to me as I read them.</span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"Scald one-half pint of sweet milk", and I remember the old cow,<br /> Bessie. She loved to switch my face with her tail, and a time or<br /> two, I got kicked in the ear. I remember grandpa squirting a stream<br /> of milk towards the cats, as they meowed loudly, each wanting a<br /> lick of milk. </span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"Cream butter till fluffy" and I can picture grandma sitting on a stool,<br /> the old butter churn beside, up and down with the paddles, until the<br /> tiny golden dots began to appear, and soon, there was sweet, churned<br /> butter, and buttermilk to drink. The butter was put into wood butter molds<br /> so it would look pretty. Memories, down memory lane I go.</span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"Stone the dates".....or break a tooth, reminds me of cleaning the beans,<br /> and when we would string almost dry beans for leather britches, I can<br /> remember the little spiders that would pop out and run across grandma's<br /> floor, giving me shivers, and her laughing at me. Where has time gone?<br /> How many years has grandma been gone now? Memories, still alive, remind<br /> me of her, and if I close my eyes and breathe deep, I can smell her lilac<br /> perfume. She is always close, as close as I breathe. Her love always remains<br /> around me. </span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"Everything is level measure"....."For measuring, use a cup larger than<br /> ordinary size such as a glass goblet". There aren't many of them around these<br /> days, but I still have about a dozen ice tea goblets found at garage sales,<br /> their big bowls and frosted grapes on the outsides. Old timey tea glasses.<br /> I remember the homemade sun tea with fresh mint or fresh lemon slices.<br /> I remember grandma standing on top of the hill, we lived at the bottom<br /> of the hill, and she would wave the teapot back and forth, time to climb up<br /> to the top of the hill and have tea and biscuits with grandma. </span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"Do not stop folding the egg whites in until the cake is at the oven door"<br /> Priceless advice, "Get the cake in the oven at once and do not open the <br /> oven door for 20 minutes, and do not jar the stove". Sage advice from <br /> the years past speak to me. I delight in the writings, knowing the love<br /> special ladies have passed down from years ago. How precious they seem<br /> to me, caring, loving , great cooks, teaching, helping, measuring, and baking.</span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"Line pie tins with pastry"...how many of us still love the old cooking utensils<br /> and pans of the past. Some of my old pie tins have names of by-gone <br /> products embossed on them. I love the old things. Cooking from "scratch"<br /> used to be a way of life. You had to grow your own food, have your own<br /> gardens, grow your own livestock, or have a hunter in the family.</span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">There is a recipe in the book from THE WHITE HOUSE, WASHINGTON,DC.<br /> It is for Spaghetti Croquettes.....the recipe from Mrs. Herbert Hoover.<br /> I laugh to myself, as I have saved recipes myself from Mrs. Jimmy Carter,<br /> Hillary Clinton,(and even Ann Landers). They have to be good, look at <br /> the prestige from these recipes, they were used in THE WHITE HOUSE !</span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">"These pickles will never wither or become white or pithy". I read the<br /> recipes for cucumbers with a smile. "Wash carefully without removing<br /> the prickles". I definitely want a pickle with a prickle, and I remember<br /> trying to grow gherkins, and what a disaster that was ! </span></div>
<div style="font: 10pt arial;">
<br /><span style="font-size: small;">Who knew, a cook book could bring such a flood of memories. We cook<br /> on our stoves, gas, butane, electric,wood, we are all kinswomen with<br /> heart, cooking and sharing our recipes to the next generation, wanting<br /> the best only for our friends and family. </span></div>
<div style="font: 10pt arial;">
<span style="font-size: small;"></span> </div>
<div style="font: 10pt arial;">
<span style="font-size: small;">And I end this little story with<br /> my favorite quote.....'You can sprinkle it with sugar and bake it in the <br /> oven with love, but a cow pie is still manure". My deceased Uncle<br /> Arthur Leo acturally covered a cow pie with icing, and sent it to the<br /> neighbor's daughter, Annie Papcun, on her birthday. Talk about a<br /> feud ! My poor grandmother never could understand why Mrs. Papcun<br /> threw it over the fence back at her. My mother still laughs about it.</span></div>
<div>
</div>
<div style="font: 10pt arial;">
<span style="font-size: small;"> 3-24-07<br /> Gaynelle</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-54099235269536421242016-03-30T18:48:00.001-07:002016-03-30T18:48:54.304-07:00Mustard Pickled Eggs<div class="text_exposed_root text_exposed" id="id_56fc7dc140bdf8211608062">
Amish Horseradish Mustard Pickled Eggs (<a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=100000221201171" href="https://www.facebook.com/holly.curry.792">Holly Curry</a>)<br />
INGREDIENTS:<br />
12 hard boiled eggs<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> 1 thinly sliced medium sweet onion</span><br />
<div class="text_exposed_show">
Mustard Pickling:<br /> 4 cups water<br /> 1 cup white vinegar<br /> 1 cup sugar<br /> 1 tbsp. kosher salt<br /> 3 tbsp. prepared mustard<br /> 1 tbsp. mustard seed<br /> 2 tsp. turmeric – OPTIONAL (enhances color) or a few drops of yellow food coloring<br /> 1 heaping tbsp. prepared horseradish <br />
Combine above ingredients in a medium saucepan and <br /> bring to a boil (except onions). Simmer for 10 minutes and remove<br /> from heat to cool.<br />
Place hard boiled eggs and sliced <br /> onions in lidded jar/container.<br /> Pour mustard pickling mixture over eggs and onions.<br />
Place in refrigerator for 10-14 days. <br /> Give a swish every day to make sure everything is <br /> coated.<br />
<br /><br />
.............................................................</div>
</div>
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-75063021283196905092015-11-03T09:47:00.000-08:002015-11-03T09:47:06.657-08:00Pumpkin BreadOh, how I love the fall months....and how the Lord blesses me with wonderful friends who share....as Nona calls me to come get fresh pumpkin to use for bread....and then gives me her family recipe to use....and the Pecans are starting to fall, just perfect for this time of year...<br />
<br /><br />
<br /><br />
Pumpkin Bread<br />
<br /><br />
2 cups sugar<br />
1 cup vegetable oil<br />
4 large eggs<br />
1 teaspoon salt<br />
1/2 teaspoon ground cloves<br />
2 cups pumpkin<br />
1/2 cup water<br />
3 1/2 cups flour<br />
4 teaspoons cinnamon<br />
2 teaspoons soda<br />
1 cup chopped pecans<br />
<br /><br />
Heat oven to 350 degrees. Grease two 9x5 loaf pans. Combine sugar, and oil in large bowl. Beat eggs one at a time. Add water, Add other ingredients. Bake one hour. Cool in pans ten minutes. Turn out and cool completely...GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-45680268307230054082015-08-17T12:42:00.003-07:002015-08-17T12:42:46.121-07:00Onion PattiesOnion Patties<br />
<br /><br />
3/4 cup of flour<br />
1 TBSP sugar<br />
2 TBSP cornmeal<br />
2 1/2 cups finely diced onion<br />
2 tsp baking powder<br />
1 tsp salt<br />
3/4 cup of milk<br />
<br /><br />
Mix dry ingredients together....Add milk.<br />
Batter should be thick. Add onions and mix<br />
well. Drop from teaspoon into hot, deep oil<br />
and fry until nice and brown. Eat while still<br />
warm....tastes like onion rings....GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-65698214069634781822014-11-02T08:14:00.004-08:002014-11-02T08:14:56.033-08:00Hot and Spicy Pickled Eggs<div class="_4_j7">
<a href="https://www.facebook.com/notes/recipes-for-homesteaders/spicy-hot-pickled-eggs/898039313556730">Spicy Hot <span class="highlightNode">Pickled Eggs</span></a></div>
<div class="mbm _4_j8">
<div class="text_exposed_root text_exposed" id="id_545657d0a09a49332165529">
<ul></ul>
<ul>
<li> 4 dozen hard-boiled eggs </li>
<li> 4 cups vinegar </li>
<li> 1 <span class="text_exposed_hide">...</span><span class="text_exposed_show"> onion, sliced </span></li>
<div class="text_exposed_show">
<li> 8 habanero peppers </li>
<li> 7 jalapenos </li>
<li> 1/2 cup pickled jalapeno pepper </li>
<li> 2 tablespoons red pepper flakes </li>
<li> 5 dashes hot sauce </li>
<li> 2 tablespoons salt </li>
<li> 3 tablespoons mustard seeds </li>
<li> 3 pinches alum </li>
<li> 4 tablespoons peppercorns </li>
<li> 5 cloves garlic </li>
<li> 2 cups sliced carrots or 2 cups cauliflower (or both) </li>
</div>
</ul>
<div class="text_exposed_show">
<ol>
<li>boil everything except the eggs for about 15 minutes. put the eggs in a huge jar. pour the hot brine on top of the eggs. top off with hot water to completely cover the eggs. let sit in the refrigerator for 2 weeks. </li>
<li>Recipe from Recipes for Homesteaders...</li>
</ol>
</div>
</div>
</div>
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-86783201815643387022014-10-27T22:19:00.003-07:002014-10-27T22:19:34.773-07:00Venison<br /><br />
My favorite venison recipe<br /> This is my favorite recipe, and it is so good. Be sure to use a heavy pot<br /> with a tight fitting lid. Spray pot with Pam.<br /> 1 venison roast, or you can use round steaks.<br /> Sprinkle one package of Lipton Onion Dry Soup mix over top<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> Add 1 can cream of Mushroom or you can use Cream of Chicken<br /> salt and pepper as you like<br /> Pour one can of Mountain Dew or Sprite over this.<br /> Bake 225 degrees at least 5-6 hours. DO NOT PEEK. keep the lid<br /> sealed. When you open it, the meat will be tender, you can cut<br /> it with a fork. You will have a thick tasty gravy in the bottom to <br /> use on noodles or mashed potatoes.</span><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br />GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-50941073354132104982014-10-08T21:41:00.000-07:002014-10-08T21:41:57.664-07:00Old CookbooksWow...found one of my stories on FB I wrote years ago...thought I had lost most of them when the site went down...Yea....Enjoy<br />
Memories: <br />
Old Cookbooks by <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=1001748826" href="https://www.facebook.com/gaynelle.callaway">Gaynelle Callaway</a><br />
I have a love affair with old cookbooks. I can find myself lost in the recipes. I read the old ads, remembering what it is like to buy everything at one store, not the malls of today, but little country stores, where you could buy coffee, tea, sugar, flour, spices, and a pair of overalls to cover your rear. I remember the two and three story ones from my childhood.I went to the flea market yesterday and found a treasure, an old cookbook, 1931, Dungannon Community CookBook from VA. I have really enjoyed looking over the old recipes, love it when it reads to "use some lard the size of a hen's egg".I read the recipes, remembering as the hog was butched, how we scraped the hair off after it was immersed in a drum of boiling water, how the head was saved to make head cheese, and the rendering of the lard,and the love of fresh cracklins and cornbread. Pages of memories open to me as I read them."Scald one-half pint of sweet milk", and I remember the old cow, Bessie. She loved to switch my face with her tail, and a time or two, I got kicked in the ear. I remember grandpa squirting a stream of milk towards the cats, as they meowed loudly, each wanting a lick of milk."Cream butter till fluffy" and I can picture grandma sitting on a stool, the old butter churn beside, up and down with the paddles, until the tiny golden dots began to appear, and soon, there was sweet, churned butter, and buttermilk to drink. The butter was put into wood butter molds so it would look pretty. Memories, down memory lane I go."Stone the dates".....or break a tooth, reminds me of cleaning the beans, and when we would string almost dry beans for leather britches, I can remember the little spiders that would pop out and run across grandma's floor, giving me shivers, and her laughing at me. Where has time gone? How many years has grandma been gone now? Memories, still alive, remind me of her, and if I close my eyes and breathe deep, I can smell her lilac perfume. She is always close, as close as I breathe. Her love always remains around me."Everything is level measure"....."For measuring, use a cup larger than ordinary size such as a glass goblet". There aren't many of them around these days, but I still have about a dozen ice tea goblets found at garage sales, their big bowls and frosted grapes on the outsides. Old timey tea glasses. I remember the homemade sun tea with fresh mint or fresh lemon slices. I remember grandma standing on top of the hill, we lived at the bottom of the hill, and she would wave the teapot back and forth, time to climb up to the top of the hill and have tea and biscuits with grandma.."Do not stop folding the egg whites in until the cake is at the oven door" Priceless advice, "Get the cake in the oven at once and do not open the oven door for 20 minutes, and do not jar the stove". Sage advice from the years past speak to me.I delight in the writings, knowing the love special ladies have passed down from years ago. How precious they seem to me, caring, loving , great cooks, teaching, helping, measuring, and baking."Line pie tins with pastry"...how many of us still love the old cooking utensils and pans of the past. Some of my old pie tins have names of by-gone products embossed on them. I love the old things. Cooking from "scratch" used to be a way of life. You had to grow your own food, have your own gardens, grow your own livestock, or have a hunter in the family.<br />
There is a recipe in the book from THE WHITE HOUSE, WASHINGTON,DC. It is for Spaghetti Croquettes.....the recipe from Mrs. Herbert Hoover. I laugh to myself, as I have saved recipes myself from Mrs. Jimmy Carter, Hillary Clinton,(and even Ann Landers). They have to be good, look at the prestige from these recipes, they were used in THE WHITE HOUSE ! "These pickles will never wither or become white or pithy". I read the recipes for cucumbers with a smile. "Wash carefully without removing the prickles". I definitely want a pickle with a prickle, and I remember trying to grow gherkins, and what a disaster that was !Who knew, a cook book could bring such a flood of memories. We cook on our stoves, gas, butane, electric,wood, we are all kinswomen with heart, cooking and sharing our recipes to the next generation, wanting the best only for our friends and family.And I end this little story with my favorite quote.....''You can sprinkle it with sugar and bake it in the oven with love, but a cow pie is still manure".My deceased Uncle Arthur Leo actually covered a cow pie with icing, and sent it to the neighbor's daughter, Annie Papcun, on her birthday. Talk about a feud ! My poor grandmother never could understand why Mrs. Papcun threw it over the fence back at her. My mother still laughs about it.GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-12141128100750350662014-10-08T21:40:00.001-07:002014-10-08T21:40:46.845-07:00GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-52298100867869130272014-05-15T11:06:00.002-07:002014-05-15T11:06:58.761-07:00Honeysuckle Jelly<span class="userContent" data-ft="{"tn":"K"}">Honeysuckle Jelly<br /> 4 cups flowers (remove the green bulb)<br /> 4 cups boiling water<br /> 4 cups sugar<br /> 1/4 cup lemon juice<br /> 1 pkg liquid pectin<br /><br /> Steep flowers 45 minutes in boiling water (to make infusion) stir often<br /> strain add sugar, lemon juice, bring to boil add pectin boil 1-2 minute more according to instructions fill jars, water bath like all jellies. <br /> Nutritional value, likely just carbs, still a nice treat once in a while! Good luck!<br /><br /> Doingitmyself's recipe</span>GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-79001417394111546122013-11-26T18:08:00.001-08:002013-11-26T18:08:09.763-08:00Shrimp WhatchamacallitI was so happy to find my lost recipe today....I knew how to make it, but needed it for sharing......this is a fantastic recipe for the Holidays.....
Shrimp Whatchamcallit
I can tell you how to fix it, but it does not have a name. This is the best stuff you have ever eaten, and you DO NOT COOK a thing.
1 bottle of Clamato Juice
1 can of Spicy Hot V-8 juice
1 diced green pepper
1 diced red pepper
(I use yellow pepper when I can find them for color as well)
3-4 fresh green onions and tops
I also dice up a little bit of Texas 1015 sweet onion
(I cut mine with the scissors !)
I can of diced tomatoes
1 (or more) finely diced jalapeno peppers
Squeeze some fresh lime or lemon juice in this (I use about 2)
Add 2 bags of frozen, cleaned, and cooked shrimp. You can
use the little ones, too, but I love the big shrimp or use both.
Add fresh finely cut cilantro, as much as you prefer
Chill over night in the refridg….marinates all the flavors.
Add a couple diced avacados and fresh diced tomato just before
serving.
This looks pretty served in those clear 4 oz. plastic cups.We love
the juice, and sometimes add extra clamato and spicy V-8. You
can't make any mistakes !!
This was a recipe from Weaver, when we had a Thanksgiving Dinner over at his place years ago....GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-45002071794354683452013-11-03T18:50:00.000-08:002013-11-03T18:50:00.017-08:00Chocolate Angel Food CakeThis is Martha Stewart's recipe.....one of the best angel food cakes I have ever made...I am always losing this recipe, so I am putting it here so I will have it ......I just sprinkle sifted confectionary sugar on the top of mine after it is done....
.
Ingredients
1 1/2 cups sugar
Scant 1 cup cake flour (not self-rising)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, grated (about 1/2 cup)
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Directions
Step 1
Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.
Step 2
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.
Step 3
Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-36256087440329541222013-08-11T19:35:00.000-07:002013-08-11T19:35:39.271-07:00Amish CookiesLast Wednesday night, bur church had it's usual soup, sandwich, and a few desserts dinner before singing began....and someone had made the most wonderful cookies...I love a sweet cookie, like shortbread cookies, and no frosting, so I started hunting down the recipe of the cookie maker. It turned out to be Wilma Lawrence. She has some of the most wonderful recipes anyway....from TX Caviar to Sugared Peanuts. So today, she met me at the church door and handed me the recipe....and so I am sharing it and making them this week.....Thank you, Wilma, for your generosity of sharing these wonderful recipes...
AMISH COOKIES
1/2 Pound of Butter
1 cup Sugar
1 cup Powdered Sugar
1 cup Wesson Oil
1 teaspoon Vanilla
2 eggs
4 cups flour
1 teaspoon salt
In a large bowl, cream butter and sugar together. Add powdered
sugar and cream into the above. Beat eggs and mix into the above.
Mix flour and salt, beat into the dough. Drop by teaspoons onto
greased cookie sheet. Bake for 12-15 minutes at 350 degrees. Makes
about six dozen cookies.
She stated they were wonderful with chopped pecans added to them as well.GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-29418314906091535842013-07-07T11:55:00.001-07:002013-07-07T11:55:26.536-07:00Canned OkraThis is my favorite recipe for canning okra...it is a wonderful recipe..we love to eat it right out of the vinegar/water/salt solution when I first make it...add some butter, salt and pepper, and YUM. In the winter months, it is great to just open the jar, rinse it off , put it into seasoned cornmeal and fry.....so glad I found this tutorial..if you cannot watch it, this is the recipe.....
6 TBSP white vinegar put into a gallon of water, 2 TBSP canning salt...bring to a boil and add your sliced okra...bring it back to a boil and time it for 6 minutes...use a slotted spoon and put the okra in your canning jars, add the boiling solution.....
http://www.youtube.com/watch?v=O6bpsWkL0g4
I will use a little less salt in the next batch I make, but this recipe is a winner....GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-79320968736539717302013-07-03T07:07:00.002-07:002013-07-03T07:07:27.085-07:00Poppyseed DressingPoppyseed Dressing
1 1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons salt
2/3 cup white vinegar
3 TBSP grated onion and juice
2 cups canola oil
3 TBSP Poppy seeds
Mix sugar, mustard, salt, and vinegar. Add grated onion and juice. Using a blender, or mixer, slowly add oil, and continue to beat until thick. Add poppy seeds and beat a few minutes more. Keep in refrigerator..
I sometimes just put it all in the blender and whiz it...this is so good over fruit as well, drizzled over watermelon and cantaloupe balls....great on spinach and strawberry salad...
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-23488081275369709602013-01-30T15:58:00.003-08:002013-01-30T16:02:39.621-08:00Granola RecipesPineapple Granola
1/2 cup Pineapple Preserves
2 TBSP Butter
1 cup Old Fashioned Oats
1 cup flaked Coconut
1 cup Dried Banana Chips
Preheat oven to 325 degrees. Combine Pineapple Preserves and butter
in a medium saucepan. Cook over medium heat until butter is melted.
Remove from heat, Stir in remaining ingredients. Spread mixture in a
greased 13 x 9 baking pan. Bake 30 minutes or until very lightly browned,
stirring occassionally. Turn onto a large piece of foil or baking sheet.
Cool. Store in an air-tight container. Makes 3 cups.
Kelly at Party like a Vegan's recipe.....
Cinnamon Vanilla Granola
3.5 tbls canola oil
1 tbls molasses
1/3 cup pure maple syrup
1 tsp vanilla
1 ¾ tbs brown sugar
2.5 cups rolled oats
1 cup chopped walnuts
¾ cup sliced almonds
2.5 tbls ground flax seed
1 tsp cinnamon
a pinch of salt
2-3 handfuls of dried cherries, or other dried fruit of your choice
Preheat oven to 325°F. Line a large cookie sheet with parchment paper. Mix oil, molasses, syrup, vanilla, and brown sugar in a small bowl. Microwave for about 2 minutes, stirring every 30 seconds. Mix well to make sure the sugar has dissolved
Mix remaining ingredients, except cherries, in a large bowl. Once well combined, add the oil/syrup mixture. Mix very well. This may take a few minutes, be patient.
Spread evenly on cookie sheet, back for 22-28 minutes, checking often. Once cooked, remove from oven and let cool completely. At this point you’re going to be dying to try it, but if you mess with it before its cool you will not have clumps, but you will have a burnt tongue. Again be patient.
Once cool, place granola in a large bowl. Gently mix in the cherries. I find it easiest to use my hand for this step. Store in an airtight container. I like to use mason jars.
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-22903070958762355092012-12-14T17:24:00.001-08:002012-12-14T17:24:16.893-08:00Pineapple and other piesI hate looking for a recipe....and then I cannot find it....but I know it is somewhere....so I will just post them here for safety reasons...LOL
Pineapple Coconut Chess Pie
2 cups of sugar
4 eggs, beaten
1/2 cup melted margarine
1 Heaping Teaspoon of flour
1 Heaping Teaspoon of Cornmeal
2 cups of coconut
1 cup Crushed Pineapple, well drained
You will need two eight inch or one 10 inch unbaked pie shell
Mix sugar and eggs, add margarine,flour,cornmeal, coconut
and pineapple. MIx well. Pour into unbaked pie shell (s)
Bake at 350 degrees for about one hour…check after 45 minutes
................................................
This recipe is a real winner...and you do not need a crust.. .
Blender Custard Pie
2 cups milk
4 eggs
1 stick oleo (I use butter)
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/2 cup coconut
Place all ingredients in a blender and mix till combined.
Pour into a 9-inch pie pan, buttered or spayed with Pam,
and bake at 325 degrees for 45 minutes. Sprinkle the
top with nutmeg. This makes its own crust.
.................................
Pecan Cream Pie
1 prepared Graham Cracker Crust
2 eggs, well beaten
1 can Eagle Brand Sweetened Condensed Milk
1 cup Maple Syrup ( the REAL thing)
1 to 1 1/2 cups finely chopped pecans that have been toasted in 2 TBSP butter
Put in a saucepan and cook until thick. I usually put my pecans in just as it
begins to boil. Pour into the ready crust and let it cool. Before serving, top
with Cool Whip.
This recipe is so good…it is like eating candy, it is so rich and yummy.
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com0tag:blogger.com,1999:blog-5753843952266153158.post-74320685742204997762012-12-04T16:10:00.000-08:002012-12-04T16:10:16.657-08:00Nopalitas (Cactus)Nopalitos (cactus)
We know we are strange, we eat "strange", and our kinfolks are right along side us. LOL. This recipe came from my brother-in-law, Weaver. One year we had Thanksgiving at his home, and everything was Spanish oriented. We feasted on enchiladas, his famous Shrimp dish that I call the "Shrimp-Watchamcallit" and another dish I really enjoy, Nopalitos, or cactus. I know what you are thinking….good grief, those people eat cactus ! and yes, we do, and it is very delicious, thank you. Now you can fix your own cactus pads, which is difficult to me and stickery, or just buy a jar, which I do, already cleaned and ready to go.
Nopalitos
1 jar (14.7 oz) Nopalitos ( tender cactus)
Drain and rinse. I usually cut these in smaller pieces, looks
pretty in the dish, instead of leaving them in strips.
ADD:
Fresh tomatoes, diced…..you can use one or many
Onion, diced….I usually use several onion rings, sweet onions, and dice them
cilantro…fresh,chopped fine, use small amount to start, to taste
Salt….to taste
Squeeze fresh lime juice over this and serve ice cold.
Nopalitos come from the Prickly Pear Cactus. The edges are cut off, the pads are scraped of stickers, they are rinsed and diced or cut into strips. The larger pads have "eyes" after scraping but these are cut out with a knife or dug out with the end of your potato peeler.The flavor of nopalitos is similar to that of a green bean. Nopalitos are very rich in vitamins, so they are good for you !! Lots of Vitamin A,C, and K. You have to be careful and not overcook them, or they will be slimey. I love just the young pads, they have very few stickers on them. They can also be used in omlettes. Cactus really has other uses. The fruit of the Prickly Pear can be used for jelly or syrup. The pods are peeled, the fruits cut in half and cooked, then drained through cheesecloth and made into a delicious jelly. Mom used to make cactus syrup which we used on pancakes.
There are lots of good "greens" out there, good for the picking, such as dandelion,poke, lambs quarter. Yes, you can eat weeds for free. LOL.You can even eat young tumbleweeds and careless weeds.
I saved one huge cactus plant from the old homestead.It blooms every year, lovely yellow flowers, and has lots of good pads on it.We also saved the cactus from the land that belonged to Benny’s Great Aunt Leona. She loved cactus and had a bed of them. I could not leave them there when the land was sold, I had Benny dig them up and bring them home. They are family. They are around the chimnea. They bloom every year, beautiful purple blossoms. I know she has to smile from somewhere when she sees her cactus still blooming, continuing as her love of family for all those years. We auctioned off some of the plants at the family reunion, so now they continue to be shared by those that go on after her.
<a href="http://s173.photobucket.com/albums/w47/ItsyBitsyFarm/?action=view&current=cactus1.jpg" target="_blank"><img src="http://i173.photobucket.com/albums/w47/ItsyBitsyFarm/cactus1.jpg" border="0" alt="Photobucket"></a>
GrannyGhttp://www.blogger.com/profile/13744637759579515759noreply@blogger.com2