Bananas & Broccoli…

…say what?!

My dad came in to town this week.  I was happy to have him visit, since my husband went to Cuba for a church mission trip at the same time.  I was also happy to get to share with him, some of his mom’s old recipes.  I hit a home run with one in particular…he even said it reminded him of his mom’s!  THAT was worth it right there.

Broccoli with Shallots

• 3/4 lb fresh broccoli, cut up (approx 3 cups)
• 1 med red or green bell pepper chopped (3/4 cup)
• 2 TBSP chopped shallots (for butter sauce)
• 1 TBSP melted butter or margarine
• 1 TBSP lemon juice
• 1/4 tsp crushed rosemary
• 1 TBSP cooking oil

Stir together melted butter, lemon juice, and rosemary.  Set aside; preheat wok over high heat and add cooking oil (add more as needed during cooking).  Stir-fry broccoli in hot oil for 2 minutes.  Add sweet pepper and shallots; stir fry about 2 minutes or until veggies are crisp tender.  Pour butter sauce over veggies.  Toss gently until vegetables are well coated.  Serve immediately.

 

**Large Banana Nut Cake** This is THE recipe, according to dad

• 3 cups sugar
• 1 cup butter
• 4 eggs
• 2 tsp vanilla
• 1 cup milk or buttermilk
• 1/2 tsp salt
• 2 tsp soda
• 3 cups flour (sifted four times)<—HA!  Yeah right!
• 6 bananas mashed
• 1 cup chopped nuts

Cream sugar and butter.  Beat in eggs and vanilla.  Add dry ingredients and milk.  Add bananas and nuts last.  Bake in three 10-inch greased and floured pans at 325* for 45 minutes to 1 hour, or until cake tests done.

Frosting

• 1 pkg cream cheese
• 1 box (1 lb) powdered sugar
• 1 tsp vanilla
• 1/2 cup chopped nuts

Beat the ingredients together (minus nuts).  You may need to add a little milk to make it spreadable.  Frost cake and sprinkle with half cup chopped nuts.

I added the icing almost as soon as I had made it, which meant the cake was still blazing hot.  No worries, though.  I had halved the recipe and don’t own 3 pans, of the same size.  So, I used a 13×9 casserole dish.  This keeps you from having to take the cake out of the pan too!  Let’s just say, too, that if you don’t have a lot of willpower…this is NOT the cake for you!  I don’t even want to admit how little there was left after my dad and I had what we wanted!  However, I did take at least 1/8 of it to work for my coworkers.  Dad just likes food, in general, and ate a great deal of the rest!

Grandma’s Notes: 5/12/91- Mother’s Day…lunch at George’s family; Lance and children brought an orchid and gift; Frank’s family gave a gift and a beautiful card as I left there Thurs.  5/16/91- Fertilized rose, hydrangea, camillia, and the bridal wreath.  THANK YOU LORD FOR MY MOTHER WHO HAS BEEN GONE THESE MANY YEARS.  THANK YOU, I WAS BLESSED WITH 3 GREAT SONS.

5/12/95- Fixed bills, ready to mail.  WE, ALL PEOPLE, SHOULD CONFESS OUR SINS TO YOU LORD AND ASK FORGIVENESS.  ONE DAY YOU WILL RETURN AND THERE WILL BE NO TIME FOR CONFESSION AND FORGIVENESS.  Went to George’s for fish supper.  Lance’s family was there also.

 

Tags: banana nut cake, chopped nuts, chopped shallots, food

You say tama, I say toma

Want an easy dip that is versatile enough to also be a sandwich spread, veggie dip or chip dip?  This is the dip for you.  It’s vegan/vegetarian/omnivore friendly too!  This is one of my cousin, Anthony’s, recipes.  Yum!

Tomatillo Avocado Dip

• 1/3 lb tomatillos, husked, washed and quartered
• 1/4 lb Serrano peppers, rinsed, stemmed, seeded, and halved (I did NOT add these)
• 2 cloves garlic, peeled (I used only one)
• 1/2 cup minced onion
• 1/2 cup lightly packed fresh cilantro (I forgot to get this at the store)
• 1 firm-ripe avocado, peeled and diced
• 1 TBSP olive oil
• 1 TBSP lime juice
• dash of salt

In a blender or food processor, stir in rinsed tomatillos, peppers, garlic, onion, cilantro, and avocado until coarsely pureed; pour into a bowl.  Stir in olive oil; add lime juice and salt.

With the few ingredients I did manage to remember to get, this dip was so good and fresh!  I only had a bit with a few whole grain tortilla chips.  My step daughter then finished the rest.  I would recommend doubling tripling this recipe!

Tags: food, vegetarian

This Pie is Pear-y Good!

So, let me reiterate that you I really need to read recipes thoroughly, prior to beginning.  I skimmed this recipe and knew I already had a pie crust left over from my buttermilk pie last week.  However, I then reread the ingredients AFTER I returned from the grocery store: DOUBLE crusts…blah!  Instead of having to go back to the store, I decided to just use the cast iron pan and just used the pie crust on top.  It worked out well and tasted good too!

For the sake of simplicity, I will give the recipe as written, but just keep in mind I used only one crust (on top).

Pear Pie

• 3.5 Cups sliced pear
• 3 TBSP flour
• 3/4 cup sugar
• pinch of salt
• 1/4 tsp nutmeg (I used clove, pumpkin pie spice, and cinnamon)
• 1 TBSP lemon juice
• grated rind of 1 lemon
• 1 TBSP butter
• 1 9″ pie crust <—-THIS is why I got tripped up!  USE TWO CRUSTS!

• Mix flour, sugar, salt, & spices.  Add pears, lemon juice, grated lemon rind to mix.  Mix well.  Place one crust into pan and add pear mixture.  Dot top with butter.  Top with upper crust and bake in 425* oven for 25 minutes.

This would be great with a cinnamon cream or ice cream.

Grandma’s Notes: 5/15/97- Haley Monroe send an orchid corsage for mother’s day; ate lunch with Lance’s family.  Frank called.  Zach and a friend fixed the mow and mowed all.  Barry loaded all the old windows and hauled away.  5/23/97- Played bridge.  I went with Lance and Barbara to Zach Horton’s graduation.  PRAISE THE LORD THERE IS WORK TO DO.  LET ME BE PREPARED.

Tags: cast iron pan, dessert, food, pumpkin pie spice

Load ‘em Up!

 

So, I didn’t realize how far behind I have been!  My trip to Boston really messed up my schedule.  I am making stuff, I just get so lazy and neglect to enter it here.  This entry is a doozy!  Three post-scripted recipes and a current recipe in the oven!  I apologize for the shoddy pictures.  I always wait until late at night to bake and then the camera has to use the flash, making all kinds of crazy shadows and such.  anyway, I think you will get the gist of them!

 

This first one is not really worth sharing the recipe.  It is a buttermilk custard pie.  Anyone that has known me for any length of time knows that my go-to recipe is a buttermilk pie.  This one has more eggs and milk, making it more of a custard consistency.  This one also calls for you to chill the pie.  It was definitely better that way.  If you ever get a chance to try a real buttermilk pie, however, you will want to try it warm!

Grandma’s notes: 5/6/96- Lance plowed the garden and Barbara used a hoe.  I fertilized 2 or 3 more rows.  5/11/96- THANK YOU LORD FOR THE RAIN LAST NIGHT.  5/12/96- Ate with George’s family, as did Lance’s family.  Cheryl’s mom moved to N Richland Hills to be near them.  LORD HELP ME TO DO WHATEVER YOU HAVE PLANNED FOR ME TODAY.  Went to Marcus’s graduation.

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I just noticed that I didn’t get to eat a piece of this next baked good!  I tried it upon taking it out of the oven, but I never got a slice.  What a bummer, because the tiny bit I did have was yummy!  Doesn’t it look good?!

Applesauce Cake

• 2 cups flour
• 1 tsp soda
• 1 cup sugar
• 1 TBSP cinnamon
• 1 TBSP allspice
• 1 cup raisins (I used chopped prunes)
• 1/2 cup butter, melted
• 1.5 cups unsweetened applesauce (I used 3 applesauce pouches of my sons, because we were out otherwise)

Sift flour and soda.  Mix all dry ingredients.  Add butter and applesauce.  Add raisins.  Bake in a square pan 40-50 minutes or in a loaf pan about 90 minutes at approximately 350*.

Ok, so I used a loaf pan and I’m glad I did.  It baked the outside to a nice crisp texture, holding in the dense, moist flavor.  I did NOT, however, bake it for 90 minutes!  I think I started with 60 and it was more than enough.  It also wrapped very well in plastic wrap.  I’m always afraid the wrap will stick to the finished product, but it didn’t.  The finished product then went to Kissimmee with us, to the hubs’s aunt and uncle from England.  I hope they enjoyed it!

Grandma’s Notes: 5/15/94- Went to Lance’s for dinner after church.  Bro. and Mrs. Oliver were there and Barry Monroe.  Such a good meal.   Talked to Clarice Hataway, Alma Gary, and Loyce Bush.  THANK YOU FOR YOUR KINDNESS.  HELP ME REPAY YOU BY PASSING YOUR KINDNESS TO OTHERS I MEET EVERYDAY.

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Once of my favorite recipes is for banana nut bread.  Funny thing is, I NEVER have a recipe handy (nor do I ever have all the ingredients).  So, I am constantly doing a quick search online for recipes that have the same ingredient-omissions as me.  I did, however, have everything for this one.

Banana Nut Bread

• 1/3 cup margarine or butter
• 3/4 cup brown sugar (lightly packed)
• 3 very ripe bananas, mashed
• 2 eggs beaten
• 1.5 cups flour mixed with 1 tsp soda & 1 tsp salt
• 1/2 cup milk
• 1/2 cup chopped nuts

Beat margarine and sugar until well mixed.  Add bananas and eggs.  Mix well.  Add milk and flour gradually.  Stir in nuts.  Pour into greased loaf pan (I used 4 mini pans).  Bake at 350* 45-50 minutes until toothpick comes out clean.

It’s that simple!  Never-mind the piece torn off one end there…hahah…quality control.  That one stayed home and the other three went to work with me for a change.

Grandma’s Notes: 5/8/93- Barbara plowed.  Haley worked in yard.  I helped some.  Haley brought me an orchid for Mother’s Day.  Frank sent card.  5/9/93- Lunch Joe’s cafe with Lance’s family.  Ashley and Anthony came; picked berries.  Zach came; brought lovely pot plant (I’m SURE this should read, “potted”) & carried children home.  THANK YOU LORD FOR A MOTHER THAT LOVED ME.  HELP ME OFFER THAT LOVE TO OTHERS.

 

Tags: applesauce, banana, bread, buttermilk, buttermilk pie, custard, dessert, food, nuts, recipe

Sprinkles and Little Trees

A week ago, my hubby had minor oral/dental surgery.  Now, he’s sporting quite a few dissolving stitches and dietary limitations that would rival many a patient of mine!  Needless to say, he can’t eat anything requiring it to be bitten off, anything crunchy, etc., etc.  So, fortunately I was up to make a broccoli rice casserole that even grandma would brag about!  It was SO simple too.  The most time consuming part was cooking the rice.

Broccoli and Rice Casserole

• 10 oz pkg chopped broccoli, cooked and drained
• 1 rib celery chopped
• 1 onion chopped
• 1/2 stick butter
• 1 can cream of chicken and mushroom soup
• 8 oz Velveeta
• 1/2 cups cooked rice
• salt & pepper to taste

Saute onion and celery in butter.  Add cheese and stir until melted.  Add soup and other ingredients.  Bake at 350* for about 25 minutes.

*you could also add ham, bacon, or chicken to make it a one-dish meal.

Grandma’s Notes: 5/7/91- Bea Bagwell came and I spent the day with her.  5/8/91- After school, April and I walked to the Boy’s Ranch.  Cheryl picked us up.  5/10/91- home safely yesterday; picked a gallon of berries.  Barbara and Haley came; Haley spent the night.  HELP ME REMEMBER THAT YOU SAID, “LET ME CARRY YOUR BURDENS.”  I DO NOT KNOW HOW TO PRAY AT TIMES, LET YOUR SPIRIT LEAD.

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I LOVE sprinkles, confetti, and anything used to create decorations on top of pastries.  I also love, gummy bears, Dots, and any other chewy candies.  These cookies were PERFECT!  I can’t think of a time I had these at Grandma’s but I’m glad I got to try them tonight!

Confetti Cookies

• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup butter
• 2 eggs
• 1 tsp of vanilla
• 2 and 1/3 cups flour
• 1 tsp salt
• 1 tsp soda
• 1 cup cut up gum drops
• 1/2 cup nuts (I omitted these)

Cream first 5 ingredients.  Add blended dry ingredients.  Mix well.  Stir in gum drops and nuts.  Drop by tablespoonful onto greased cookie sheet.  Bake at 350* for 15 minutes.

Grandma’s Notes: 5/10/98- Mother’s Day, Haley is cooking dinner at Lance’s house.  Frank sent a beautiful card.  I thank God for my own mother (Eliza Templin Bagwell) who has been gone many years.  I also thank God for my children and grandchildren who are so thoughtful of me.  THANK YOU LORD FOR BEING WITH ME.  Last night we all, along with George’s family, ate at Golden Corral.

Tags: broccoli rice casserole, cooking, dinner, food

Jam Session

While enjoying my new-found love for the television show Glee, I realized I needed to get back on the cooking ball (so to speak).  I recently spent a few days in Boston, and was unable to cook while there.  I wish I had.  Boston is expensive to visit.  I could have easily made all the recipes I missed, just by not eating out.  But, no biggie.  Here I am…back at it!

 

This cake is really good.  I think that if I actually had the three layer pans it calls for, the end result would have been even better.  I made-do with what I have and it still tastes good!  I think I would omit the raisins and perhaps use fresh blackberries instead of nuts.  The recipe, as-is, though works fine.  The end result is just a little different than what I would expect.

Jam Cake (with Caramel Frosting)

• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 cup blackberry jam (I used seedless)
• 4 cups flour
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon (I didn’t have nutmeg, so I doubled this)
• 1 cup buttermilk
• 1 tsp soda
• 1 cup raisins
• 1 cup nuts

Cream butter and sugar.  Beat eggs and jam.  Add to creamed mixture; sift flour, salt, and spices.  Mix buttermilk and soda.  Add alternately with flour mixture to the creamed  mixture.  Add raisins and nuts.  Pour into three 9-in layer pans.  Bake at 350 for about 25 minutes.  Once cooled, put together with caramel frosting.

before icing

caramel frosting

• 3 cups sugar
• 1 cup milk
• 1 TBSP butter
• 1/2 tsp vanilla

Use two sauce pans.  Melt one cup of sugar in a small pan.  In a large pan, start the remainder of sugar and milk to cooking.  When sugar is melted, pour gradually into milk mixture, stirring constantly so as not to curdle.  Continue cooking until syrup forms a soft ball when tried in cold water.  Add butter and remove from fire.  Allow to cool until lukewarm.  Add vanilla and beat until creamy and of right consistency to spread on cake.

*Make sure you heat the milk and sugar enough to be close to the temperature of the other sugar.  Otherwise, when you add the sugar, it hardens instantly and sticks to your spoon/whisk.  When it is near the right temperature, the milk/sugar mix will bubble up when the sugar is added.  It then becomes a beautiful amber color.

Look at that!

 

Since I stole a piece from the corner, the icing took that space over.  Whomever gets those pieces near the corner will have a sweet treat!  I couldn’t resist cutting a piece for myself and I just took the icing a drizzled it over the cake.

Yum!

A little crumbly, but still delicious.  Also, the baking time needed to be almost 20 minutes longer, since I used one large pan.  The cake, overall was a bit drier than I would have liked.  However, the tops and sides were almost caramelized and were a great crunchy texture.

 

Grandma’s Notes: 5/5/95- The elders need to be examples to the younger couples.  Francis Moore brought a pineapple coconut pie and visited for a while; pie was so good.  Anthony and B.J. McCurdy won the tennis tournament in Nacogdoches.  THANK YOU LORD FOR MY EVERYDAY BLESSINGS.  HELP ME FOLLOW YOUR PLANS FOR ME.

Tags: blackberry, cake, caramel, caramel frosting, dessert, food, frosting, glee, jam

Beans, beans, they’re good for your heart…

This is a really yummy recipe and I think has become my go-to for when we need a side dish for parties!  This can be very easily changed from a carnivorous mix to vegan by leaving out one thing: bacon!  So, tell your friends, family, and enemies, “This is a recipe for everyone!”  It’s even good reheated the next day (along side the vegetable-ham casserole).

BBQ Microwave beans

• 1 can pinto beans, drained and rinsed
• 1 can butter beans, drained and rinsed
• 2 TBSP chili sauce
• 2 TBSP molasses
• 1 tsp cider vinegar
• 1/2 tsp dry mustard (I left this out)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 slices of bacon (uncooked)…Leave this off for vegetarian/vegan option

Combine beans, chili sauce, molasses, vinegar, mustard, salt, and pepper in large bowl.  Pour mixture into 1 qt oven/microwave proof casserole dish.  Top with bacon, cut into 1 inch pieces.  Cover casserole dish; microwave on high for 5 minutes or until bubbly.  Uncover and broil 1 minute or until bacon is crisp.  Makes 6 servings

The picture doesn’t do these justice.  These beans are great!  They really do taste like BBQ beans.  I might even double the molasses/chili sauce next time.  I also plan to double the pinto and omit the butter beans.  Butter beans are good, but their texture is too different from the pinto to really enjoy it like I want to!  I think black beans would be good too.

Grandma’s Notes: 4/20/91- Took Anthony’s birthday card and money to his house.  4/23/91- crocheted a hot pad tonight.  4/25/91- Walked 30 minutes…worked in garden 30 minutes, set onion in a row.  Crocheted…George and Ashley came.  THANK YOU FOR THE HAPPINESS BROUGHT TO THE RESIDENTS OF THE NURSING HOME WITH SONGS.  HELP ME BE ONE OF THOSE PEOPLE THAT SEE GOD EVERYWHERE.

 

Tags: chili sauce, dinner, dry mustard, food, vegan option, vegetarian