Plum Syrup

Summer is going by fast....I will not miss the high temperatures, but am thankful for the wonderful fruit my plum tree produced this year. Made lots of plum jam for breakfast times during the winter months. Whenever I have plum juice left over after measuring for my jam, I put it to good use. I mix sugar to taste in it, and a squeeze of lemon juice, bring it to a good boil till it is nice and thick, and I pour it into bottles. I love to pour the syrup into my saved and clean glass SOBE bottles. What is it about that cute little lizard on the top of the bottle ? It always brings a smile to my face. Now they are just putting their drinks in plastic ones, and I do not care for those bottles. This morning we had french toast for breakfast, slathered with butter, and plum syrup. Heavenly ! I also make apricot syrup when I have juice left over from making jam. I keep it refrigerated, and it will last for months....great over waffles as well.

Watermelon Salsa

I love those little critters, they roll around on your plate and stare at you ! My BIL outdid me yesterday...his recipe was better than mine, so I had to breakdown and get it from him today....enjoy....

Watermelon Salsa

2 cups diced watermelon
3/4 cup chopped onion
3/4 cup black-eyed peas, rinsed and drained
(You can use black beans instead....)
2 jalapeno peppers, seeded and chopped
1/4 cup minced fresh cilantro
2 teaspoons brown sugar
1 clove garlic, minced
1/2 teaspoon salt

In a large bowl, combine all ingredients. Cover and refrigerate
for a least an hour. Drain if necessary before serving.

Yum...Yum...Yum....

My Favorite Zucchini Bread

Now that summer is here, my squash is prolific in feeding us...we love squash...and this is my favorite zucchini bread recipe. I think the brown sugar has something to do with it...having our own pecan trees helps, nuts in everything...

ZUCCHINI BREAD

2 eggs
1 cup cooking oil (I use Canola)
1 cup Brown Sugar
1 cup White Sugar
2 cups grated Zucchini
2 TBSP Vanilla
3 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 cup chopped nuts (I use Pecans)
You can also add a handful of raisins if you like them.
Beat eggs. Add oil, sugars, vanilla and zucchini. Mix
lightly. Combine flour,baking soda, baking powder and
cinnamon. Add slowly to the batter and mix lightly. Fold
in nuts (and raisins ).
Pour into two greased and floured bread pans or spray
with Pam.
Bake at 350 degrees for 1 hour or until a toothpick
inserted in center comes out clean.

Buttermilk Coconut Pie

Buttermilk Coconut Pie

5 eggs
1 stick melted butter or margarine
(I prefer butter )
1 cup buttermilk
2 cups sugar
1 cup coconut (I toast my coconut )
1 unbaked 9 inch pie shell

Beat eggs well, add butter, buttermilk,
sugar and coconut.
Pour into the pie shell...bake at 350
degrees about 30 minutes or until the
set in the center.

Tri-Colored Pasta Salad

Tri-Color Pasta Salad

Ingredients
1 (16 ounce) package Tri-colored pasta
(sometimes I use two packages)
3 medium carrots, shredded
1/2 cup diced celery
1 large green pepper, chopped
(I use about a cup of diced red,
yellow, and green peppers)
1 medium red onion, chopped
2 cups mayonnaise
1 (14 ounce) can sweetened condensed
milk (Eaglebrand)
1 cup sugar
1 cup white vinegar
(cider vinegar works, too)
1 teaspoon salt
1/2 teaspoon pepper
Directions
Cook pasta according to package

directions; drain and rinse in cold water.

In a large serving bowl, combine the pasta,

carrots, green pepper and onion.
In a small bowl, whisk the mayonnaise,

milk, sugar, vinegar, salt and pepper until

smooth. Pour over pasta mixture and toss

to coat. Cover and refrigerate overnight.

Mexican Wedding Cake

One thing about little towns, there are all kinds of bake sales, especially around here for the different little town volunteer fire departments. Cottonwood VFD ladies had a bake sale, it is always in front of the only market in town, and I went up to look over all the beautiful baked goods. One cake caught my eye...it had a label on it as Mexican Wedding Cake. It looked to good to resist, so I bought it along with a little extra donation to a worthy cause. That evening for summer, i went out to the refrigerator to get the cake. I cut Benny and i each a big piece and sat down to watch TV and eat it...then I had a second piece, and really wanted a third...LOL..I was in love with this cake. I tried and tried to find out who baked it to no avail. Then yesterday, the same little group were back again for a fundraiser. I asked who had baked that cake the last time I bought from them...several names were suggested..I bought a big pan of chocolate brownies for a church social and went on my way. Last night, we had our church social, and I was talking to my friend Francis about this wonderful cake that came from her town...we often share recipes and love to eat those really special recipes we talk about for weeks...We really had a big laugh to find out she had made that cake...so this morning, at church, she gave me the recipe I have hunted down for months...and so I share it with you...

MEXICAN WEDDING CAKE
( Francis )

Sift together: (in a Large bowl)
2 cups sifted flour
2 cups sugar
2 teaspoons soda

Make a well in the center and add:

2 eggs, beaten
1 20 ounce can crushed Pineapple with juice
1 teaspoon vanilla
1 cup chopped Pecans

Mix until well blended. Pour into greased 9 x 13 pan. Bake
at 350 degrees for 35-45 minutes.
Place on a rack to cool while you are making the icing.

ICING:

Blend together:

1 stick margerine at room temperature
1 8 ounce Cream Cheese at room temperature
Add and mix well...
1 teaspoon of Vanilla
2 cups sifted powdered sugar

Spread on the cake while it is still warm (but not hot)

She told me she used walnuts instead of pecans for that cake.
ENJOY !!!!

Karen's Banana Cake

My dear friend Karen, and also my neighbor, made the most delicious cake for
church dinner today....I had to get the recipe from her, so I now post it so I can come back here and find it....this blog has ALL my favorite recipes.


Karen's Banana Cake

"This is a very versatile and fast cake recipe.
Not only is it moist and delicious, the same
batter can be used to make banana bread
and muffins. Delicious frosted with chocolate
or cream cheese frosting."

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar 3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
Karen also adds :
1 teaspoon Vanilla
1 heaping Tablespoon Sour Cream to the batter.

Directions:
1. Preheat oven to 350 degrees
Grease and flour 2 - 8 inch round pans.
In a small bowl, whisk together flour
, baking soda and salt; set aside.
2. In a large bowl, cream butter, white sugar
and brown sugar until light and fluffy. Beat in
eggs, one at a time. Mix in the bananas. Add flour
mixture alternately with the buttermilk to the creamed
mixture. Stir in chopped walnuts. Pour batter into the
prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven,
and place on a damp tea towel to cool



Cream Cheese Frosting

1 pkg cream cheese, room temperature
1 stick butter, room temperature
2 lb powdered sugar
pinch of salt
1 t vanilla
1 t butter flavoring
1/2 & 1/2 or milk to thin to spreading
consistency

Beat the cream cheese and butter till
blended good. Gradually beat in
the powdered sugar and salt; beat
in the flavorings. Thin with the 1/2 &
1/2 or milk until you get to desired
spreading consistency. I always let it
beat for quite a while and taste test
it until it's no longer gritty, usuall
about 10 minutes or so. Then stack
and frost the cooled layers. Enjoy!!