Tag Archives: cooking

Back in the Saddle Again…

8 Jun

Yeah, yeah, yeah…I know it’s been a while, ok a LONG time, since I last posted anything. I apologize.

Upon returning from a date night with my hubby, I thought it would be fun to make cookies with the rug-rat.  He didn’t really seem too enthused, until I started asking for a “special cookie maker.”  That got him excited, go figure.  So, I started looking at the ingredients I had on hand and Grandma’s trusty recipes.  I was missing a key ingredient for a cookie I thought looked easy enough: Mincemeat Cookies.  I ran out of pear mincemeat at Christmas and didn’t have any other jars on hand.  However I did have three jars of fig preserves from my Aunt Barbara.  She and her daughter, Haley (my oldest cousin), are always good for a few jars of this and that when I’m home.

So, I used chopped fig preserves.  If you have never had mincemeat, I suggest you try some.  Unless your great-aunt Gertrude still makes it the “real” way (with the meat of a hog’s head), a jar of modern mincemeat is usually a mix of spices, sugar and various “hearty” fruits like pears and apples.  While figs are a little softer in texture, their flavor is a similar profile and mincemeat.  In other words, it worked.

There was no indication as to the yield in the recipe.  It made about 48-60 cookies I think (give or take the “tester” cookies).  So here it is, the first recipe of the year.  Better late than never!

Mince Meat Cookies

  • 3 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
  • 1 cup shortening (I used butter)
  • 1.5 cups sugar
  • 3 eggs (well beaten)
  • 1 cup of mince meat, or preserves of your choice

Sift the flour, salt, and soda together.  Cream butter and sugar then beat and add eggs.  Stir in mince meat.  Add the dry ingredients and mix.  Drop by the spoonful (or see option below) onto a greased baking sheet.  Bake at 400* for about 12 minutes, or until cookies are golden.  Option: make bake in thin sheet and cut into bars.

photo(3)

Gave him a cookiephoto(2)

First biteHe likes them!He liked it!

The mix seemed a little dry while mixing, so I poured in some of the fig preserve liquid to moisten it up a bit.  It worked well and the cookies taste amazing!  The hubby just came out of the kitchen exclaiming, “Wow, that made a lot of cookies!”  Another note: The hubby is not a fig eater but enjoyed these cookies, so they must be good!

photo

Grandma’s Notes: 9/20/98- Went to church; crocheted some.  THANK YOU LORD FOR YOUR CLOSENESS TO ME IN MY EVERYDAY LIFE.

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There’s a Party In My Tummy…

3 Jun

…so yummy, so yummy!  OK, so maybe I’ve watched a few too many episodes of “Yo Gabba, Gabba!”  If you haven’t had the privilege to see an episode, you should.  The music, alone, make it worth it.  What I get a kick out of is the little skits that the characters do, regarding food.  In an effort to encourage good eating habits, they always make things into a song “There’s a party in my tummy; so yummy, so yummy.”  the best part is that the food actually smile about being eaten and want to “join the party in your tummy.”

OK, so maybe it’s not that funny.  I get a kick out of it though.

Tonight, there was not only a party in our house, but there was a party in my tummy too!  My husband recently returned from a mission trip to Cuba and we had all the folks from the trip at our house.  Like any good Southern Gal, I knew I should not rely on guests to bring food.  I grew up where if you were invited to a person’s house, for a party, you didn’t bring anything unless it was a birthday party.  Then, and only then, you brought something- a gift.  So, when I moved to Florida, I was shocked stunned pleasantly surprised to find that people actually bring host(ess) gifts and will even bring food (you don’t even have to ask!).  I still have making-more-food-than-i-need-to-itis and tonight was no exception.

We already planned wings and hot dogs, but I knew that wouldn’t be enough.  So, I decided to pick a few party foods from the cookbook: tomatillo avocado dip, Jamboree Dip (no. 2), Pretzel jello salad, Banana Punch, and Banana Split Cake.  Lest night I made everything and had the dishes done within 3 hours!  I was very proud of how efficient I am becoming.  Since I made so many things I will try my best to describe them well enough.

I already posted about the tomatillo dip.  It was really good again, and this time I made sure I had cilantro.  I also made it in the blender which was difficult as the cilantro got twisted around the blades of the blender.  Some day I will own a Vitamix…someday.  But until then I will just forge on with my Oster blender with a million speeds that all do the same thing. 🙂

The Jamboree Dip (no. 2) really didn’t make the party happen in my tummy, although it was tasty.  It’s a blend of black-eyed peas, chili powder, onion, Rotel tomatoes, blah, blah, blah.  It was good with chips, but really just tasted like what I might give my baby when I’m wanting him to have seasoned black eyes for the first time…so I will only divulge a picture.

Grandma’s Notes: 6/3/77- Sid went to Center, Frank went to the garden (she had recently stepped in an armadillo hole and broken her knee).  He gathered greens, picked beans, the began to dig potatoes.  Sid got there in time to help some before noon.

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On to the Pretzel Jello Salad…this is a great, um, er, well, I’m not really sure if you want to call it a salad or a dessert.  It’s got a savory pretzel crust, but it’s also got Cool Whip in it.  I always grew up with the idea that whipped topping = dessert.  However, this is one of my mom’s recipes and who am I to tell her it’s not a salad?!

Not the best picture, but you can kind of see the layers: pretzel, cool whip/cream cheese, strawberries, and jello.

Notes: Frank Henry Horton was born June 1, 1950 in Center, Texas to Sidney and Gladys Horton of Tenaha.  Frank graduated from Tenaha HS in 1968 and then graduated from SFA in 1775 with a Computer Science major.  Frank married Cheryl Harris March 18, 1978.  They moved to Bedford, Texas.  Frank worked for Texas Health Resources for 32 years.

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Now for the PaRtY!!!!

I don’t want to weigh down this entry with a lot more fluff, so I’ll get to the recipes I want to share.

Banana Punch

  • 1 lg can of pineapple juice
  • 1 lg can orange juice
  • 6 cups water
  • 4 cups sugar
  • juice of two lemons
  • 5 bananas (blended)

Heat water and sugar until dissolved.  Mix in all other ingredients.  Freeze in cubes or rings until needed.  Before using, let thaw 2-3 hours (until slushy).  Put into punch bowl or pitcher and add 2 or 3 bottles of ginger ale.

Like my new bowl? It’s handmade by a friend of ours!  He and I also decided this recipe could easily be “leaded” or unleaded.  Just add rum and blend the frozen mix!

Grandma’s Notes:  6/3/77- Ramah Day; I’m not able to go.  Sid leads the singing (was church song leader at Ramah Church for many years).  Bea sent my dinner.  It was SO nice.  I couldn’t eat it all but it was SO good.  6/5/77- Glenda Bagwell Hendrix came and visited until after 12:00 this morning.  Bea again sent dinner.

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Banana Split Cake (Get ready to REALLY Party!)

  • 2.5 cups graham cracker crumbs
  • 3 sticks butter (one stick melted)
  • 3 eggs
  • 1 lb powdered sugar
  • 3 or 4 bananas
  • 1 lg Cool Whip
  • 1 (or 2) 16 oz can pineapple, well drained (VERY well drained)
  • 1 cup chopped nuts
  • maraschino cherries

Combine cracker crumbs with melted sick of butter.  Place in 13 x 9 x 2 in pan or casserole dish.  Beat eggs, 2 sticks butter, and powdered sugar for 15 minutes (YES, 15…it will go from a pale yellow to white by the end of the time).  Pour over cracker crust.  Slice bananas over filling and pour drained pineapple over bananas.  Add Cool Whip next, spread evenly.  Sprinkle with chopped nuts and garnish with cherries. Refrigerate overnight.

OK, so I was VERY disturbed about the egg/sugar/butter part, because there was no cooking involved.  However, I am guessing the mixing for 15 minutes does some sort of emulsification to the eggs.  But, I can not find information about it anywhere.  If you know…let me know!  After I got over that initial issue, I prepared the rest of the recipe as indicated.

Holy Bananas Batman!  It was THE one thing people went back for seconds and thirds at the party.  I had not yet eaten any at this point either.  I waited until I was putting everything away to enjoy it.  And yes, there was a super-duper party in my tummy happening!

The after party the next day is just as fun too!

Grandma’s Notes: 6/6/94- Watched memorial service for Normandy Bay (50 years today was D-Day in WWII).  So many did not come back.  James Roy Hill brought fresh vegetables.  Haley came; brought the fan from upstairs; found my walking cane.  Anthony mowed.  THANK YOU FOR THE GOOD THINGS THAT I CAN ENJOY.  MAY I BE CONTENT WITH MY LIFE.

Sprinkles and Little Trees

8 May

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.