April 2008
Monthly Archive
SHARING A MOMENT
When I sit down to write and share with you on my blog, I have many thoughts.
I absolutely love all the information and recipes that I have received from family, friends and cookbooks here and there. Some people enjoy knitting, sewing, reading a novel or whatever, but my joy has always been to find a cookbook, magazine, or old recipes and bury myself in another world with them. I can tell you that some of my recipes or cookbooks have been looked at maybe once or twice and others have been worn out from using or looking. Usually when we go on a camping trip I pack up all the magazines I can and read and clip all the time I am there. I have this fantasy about being able to create or make all of these wonderful recipes I gather up and surround myself with knowing full well it won’t happen. The great thing about all of this however, is sharing recipes with your friends and family and carrying on recipes from generation to generation or from friend to friend.
I know that every recipe out there has only been an original one time. From that point on they are copied and shared. Even Great, Great Grandma’s recipes were copied at one time or another. The best part of this is that they were shared with her and she has shared them with us so we can enjoy them now.
Preparing a recipe that belonged to someone dear to us has great satisfaction when it appears on our table looking very special. Also watching those we love eat and enjoy this food is very special.
Surround yourself with family and friends and find time to break bread with them often!
Gogi
P.S. Don’t worry about someone stealing your recipe. You call that SHARING.
RUM CAKE
Previously, I gave you a rum cake recipe from a friend of mine. It actually was not a legitimate recipe and just made for a good laugh! This recipe is very legitimate. It is so easy and made with Bacardi Rum and Jello pudding. In fact the recipe recommends you use Bacardi Rum and Jell-O pudding. This is one of my family’s favorites during the holidays.
1 cup chopped walnuts or pecans
1 18 ½ ounce of yellow cake mix*
1 3 ¾ ounce pkg of Jello-O vanilla instant pudding and pie filling
4 eggs
½ cup cold water
½ cup cooking oil
½ cup Bacardi dark rum 80 proof
.
*If using cake mix with pudding already in it, omit the pudding and use 3 eggs instead of 4, 1/3 cup of oil instead of ½.
Glaze:
¼ lb. of butter (or 1 stick)
¼ cup water
1 cup granulated sugar
½ cup Bacardi Rum
Preheat oven to 325 degrees. Grease and flour a 10” tube or 12 cup Bundt pan sprinkle nuts in bottom of pan. Mix all ingredients together and bake l hour.
Cool. Invert cake on plate and prick top so when you brush the glaze on the cake it will be able to absorb the glaze better. Brush the glaze evenly over top and sides until the glaze is gone.
Glaze directions;
Melt butter, water, and sugar in pan. Boil, stirring constantly for 5 minutes. Remove from heat and add rum.
Keep cake in a covered cake plate and it will stay moist and the flavor will be more intense and wonderful.
Enjoy
Gogi
EASY FANCY BROWNIES
Take a box of brownie mix and mix as directed. Bake as directed only 4-5 minutes before they are done remove from oven.
Sprinkle with chocolate (or any kind you prefer) chips, chopped nuts, and miniature marshmallows. I like to do all of the above generously.
Put back in the oven and leave until marshmallows are light golden brown.
Cool and cut into squares.
Serve plain or with ice cream. THESE ARE VERY RICH!!!
Enjoy,
Gogi
POUND CAKE
Do I have a story for you today!! I was going through my recipes looking for a pound cake recipe of which I have many, and I found one that had been given to me back in the late 50’s or maybe early 60‘s by my good friend Barbara McKenzie. Here name is now Barbara McGuire. I got to reminiscing and decided to try to look her up on the internet. To my surprise I found her. She is still in Macon Georgia and over the years has become a true southern bell. I was so excited about being able to chat with her after all these years. We talked and talked and I asked her if I could post her recipe and she said yes, so here it is……….
You must have a cold oven. Do not preheat. This is ½ of a recipe- double it if you like.
6 medium eggs
1 ¾ cups sugar
½ lb. butter
2 cups plain flour
Separate eggs. Beat egg whites until stiff and set aside.
Cream butter and sugar adding egg yolks one at a time.
Add flour on low speed.
Last add well beaten egg whites.
Flavoring is optional. She uses lemon and vanilla.
Put cake in tube pan or angel food cake pan.
Put cake in oven and turn oven to 325 degrees.
Bake 40 minutes and check for doneness. If not done, increase time and keep checking. Depending on your oven it could take a little longer. Half of a recipe does not take as long as it would if you doubled the recipe.
I have been telling you folks all along that cooking brings family and friends together. Today I proved it. What a great day!!!!
Enjoy,
Gogi
Thanks Barb for the recipe!!!
Salads& Snacks12 Apr 2008 09:09 pm
COTTAGE CHEESE SALAD
Summer is coming and we are all looking for something we don’t have to turn on the heat to prepare. This salad takes a small amount of preparation time , but not much.
1/4 cup shredded carrots
1 red apple diced
1/4 cup nuts chopped
1/3 cup raisins
1/4 cup sour cream
1 T lemon juice
1/2 cup cottage cheese
lettuce leaves
Combine all ingredients, except the last two; chill; place on lettuce and top witih cottage cheese.
You can make this into a larger recipe because this only serves one.
Enjoy
Gogi
CHICKEN AND DUMPLIN'S
Here is a quick meal and it is quite tasty. A retired lady at my church who was on a fixed income had many different dishes she used to come up with that were inexpensive. She used to buy cream of chicken soup in the can and fix as directed. Then she would add small canned biscuits that had been cut in 2 ro 3 pieces with the scissors or a knife to the soup after she had brought the soup to a boil. She sometimes added leftover chicken pieces and or mixed vegetables.
This may not be enough for a family of big eaters but it certainly could be a lunchtime treat. Besides it doesn’t take a rocket scientist to prepare and cook it.
Just a suggestion!
Gogi
TAKING A BREAK
I thought I would take a moment and share with you one of my make-do moments. I had family over for hamburgers and sausages on the grill and was trying frantically to figure out what to serve with them. I went to the closet and checked out what I had on hand and found whole kernel corn, black beans, and hot picante sauce. I quickly drained the corn and beans and added the sauce with some sliced green onions and wallah—I had a dip for my tortilla chips. The idea of the evening was to kick back and not make a big fuss over a large meal. I finished off the main course with tossed salad with a choice of salad dressings.
My next problem was a quick dessert. I took a half of left over angel food cake from the freezer, pulled it apart and put it in a glass dish. Next I put 2 packages of strawberry Jell-O over the top and zapped into the frig. When dinner was over we had a nice light, quick dessert with whipped topping on it.
With this kind of a menu we were able to sit, talk, and enjoy the evening.
Try one of your make-do dinners some evening. It is very relaxing and fun.
Enjoy
Gogi
Candy& Snacks& cookies09 Apr 2008 07:21 pm
PEANUT BUTTER CRISPIES
Here is a quick recipe for you to fix for the kids or the kids to fix for themselves!!
1 cup sugar
1 cup corn syrup
1 cup peanut butter
Cook above for 4 minutes.
Stir in 6 cups corn flakes.
Drop by spoonfuls onto waxed paper.
Cool and serve!!
You could add gumdrops, candy corn, marshmallows or whatever to this mixture.
Have fun
Gogi
AUNT HELEN'S CHOCOLATE PIE
1/4 cup butter
3/4 cup sugar
2 squares melted unsweetened chocolate
l tsp vanilla
3 egg yolks beaten
2 cups milk
2 T. flour
pinch of salt
In a pan, melt the chocolate. In another pan, stir together the sugar, flour, and salt. Add chocolate and stir. Slowly stir in the beaten egg yolks and milk. Cook over low heat stirring constantly until mixture becomes thick. Remove from heat and add butter and vanilla. Pour in a bowl and put saran wrap on top to prevent from forming a thick surface on top. Cool and put in pie crust of your choice. Use flour or graham cracker crust.
Top with meringue or whipped cream.
If you are going to make meringue, beat the three egg whites with 1/4 teaspoon cream of tartar until they form soft peaks.. Add l T of sugar at a time (making a total of 4 T). Preheat oven to 350 degrees. Bake for 10-12 minutes until golden brown- preferably on the middle shelf of the oven. Eggs should be room temperature before whipping for meringue.
This is the chocolate pie recipe I promised !!!
Enjoy
Gogi
Baking& cookies& dESSERTS06 Apr 2008 09:37 pm
AUNT HELEN'S BANANA OATMEAL COOKIES
This recipe was given to me by my Aunt Helen Childress. She was one who took a lot after my grandmother Mary Ann when it came to baking. She made some of the most scrumptious caramel rolls and cream pies. After my husband and I went shopping on a Friday night, he would say I do believe I smell cream pies in the air. Aunt Helen probably has pies in the kitchen just waiting for us to come. Sure enough, we would turn the car in that direction and head toward her house. When we arrived at her doorstep, we were not disappointed. She would have the most beautiful, big, wonderful pies you ever laid your eyes on setting there on the table. She would also have a great plate of homemade cookies. What a treat!
One of her good recipes I want to share with you is her banana oatmeal date cookies.
2-3 bananas
1 cup chopped dates
1/3 cup oil
½ cup chopped nuts
½ tsp. salt
1 tsp vanilla
1 egg beaten
2 cups oatmeal
Mash bananas, add oil and eggs. Add remaining ingredients. Drop by spoonfuls (your choice of size) and bake at 350 for 12 to 15 minutes.
Enjoy just like we used to when we made a visit to Aunt Helen’s kitchen!
Look for Aunt Helen’s chocolate pie recipe to follow soon.
Gogi
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