Tag Archives: grandma

Fruit Cake (Very Good)

3 Jan

Decided to try making this because after Christmas is the best time to purchase candied fruit. Our Publix grocery store has them 2/$6.99, $1.49, and $2.99 plus a manufacturer coupon and a store coupon. So I saved big. That’s good because this would be a very expensive cake to make any other time. With that said, I should probably just go buy the rest of their stock because it doesn’t expire for two years. 

Anyway…it just came out of the oven and I actually can’t wait to try it. But for now, a teaser photo will have to suffice. 


I also had to purchase a bundt pan for this one. 
Stay tuned for results…

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Cheater, Cheater, Carrot Eater!

6 Jan

Ok, I cheated.  I made Saturday’s recipe today.  But, I had a good reason.  This particular one calls for marinating something for 12 hours in the fridge, before serving.  After that, it keeps for up to 2 weeks in the fridge (if it lasts that long).  So, that’s why I mad Saturday’s recipe today.

Now, let me say, there is definitely something to being able to just go out back and pick your own veggies in your own garden.  Our grandparents (and even some contemporaries) had it SO good.  Our society of biggie-sized drinks, jumbo-fryers, jumbo eggs (presumably from the aforementioned fryers), and Hungry Man XXL TV dinners has made it very difficult to find “normal” or portion-appropriate foods.  Case-in-point, this recipe called for a medium sweet onion.  Grocers don’t just carry sweet onions.  They are ALL “Jumbo sweet Onions,” most of which were past their prime and actually sprouting.  Maybe I should have purchased one as a started plant for my own garden!  Anyway, there was much deliberation.  I didn’t want too big of one- I hate wasting food.  There was NO way I would use the onion again (see previous post about my feelings on onions).  I picked the smallest, firmest one and tossed it into my basket.

Let me just stop a moment and throw a shout out to all the Grandmas, Grannies, and Nanas out there that used to do all this in it purest form…from scratch.  I know, for a fact, that mine did not used canned carrots (as the recipe gave the option) but rather carrot straight from God’s green Earth!

Nevertheless, I used canned carrots for the main reason that I did not want to have to cook and cool fresh ones and then, in turn, have to wash the dishes.  Call me lazy.  I’m glad I did though,  the cut carrots are much more uniform and make it easier to put into jars before adding the marinade.

Marinated Carrots

The concoction now sits in the fridge.  Two quarts, not canned, just marinating (but I had the extra clean jars from having made the Pear Honey).  Tomorrow I will deliver one to a friend that shares a mutual birthday.  I know he will enjoy it!

New Year, New Recipes, New Life…

1 Jan

Happy New Year!

While we did not spend last night partying (as a few of our neighbors), we did ring in the new year with sparklers and dancing.  Well, most of the dancing was the boy, but you get the picture.  He definitely enjoyed the fireworks.

Of course we stayed up way too late, but I blame Pintrest for that. *wink*  But anyway…on to the recipe of the day.

Fruit Salad

Now before you go and close the webpage and disregard the post all together, let me preface this by letting you know that this is NO ordinary fruit salad.  Before making it and trying it for myself, I thought, “Well, this is nice and easy, and a little different.”  We’ll talk about the different part in a moment.  The recipe really is easy as are most my grandmother’s recipes.  Some of them might be long, but they are relatively simple.  The list of ingredients in this one topped a whopping five!  There were also some optional additions, but I tried to stay as true to the original as possible.

Now, on to the extraordinary part.  When I gave a bite to the boy he spit out the mandarin orange (not extraordinary).  I then gave a bite to the hubs and he made a face (again, not extraordinary).  I asked him if anything was missing and he didn’t think so.  So, I then took a small bite…it was good, but not extraordinary.  I was perplexed.  I thought, “Could this be a ‘bad’ recipe from Grandma?”  Surely not.  As any good cook, I had to take another bite to make sure.

This time I made myself a small bowl and was certain there was a little bit of all the ingredients: mandarin oranges, bananas, cherries, pineapple, and the “unusual” ingredient (I’m getting to that).  Lo and behold, the concoction was good…no, it was amazing!  Every bite tasted different.  Pineapples with banana, then cherries and oranges, all mixed with the “glue” from the fifth ingredient..PIE FILLING.  You read that right, pie filling.  The recipe, from the woman who always made her own jams and jellies, canned and pickled anything that could be canned and pickled, and grew her own vegetables, called for store-bought pie filling.  Not just any pie filling either.  It was apricot.  So, here is where I deviated a bit.  The hubs doesn’t like apricot and I couldn’t find it at the grocer’s anyway, so I used peach.

So, as I enjoyed the few bites I had serve myself, I kept thinking about what I could add to it.  Grandma made mention that she also added strawberries and oranges sometimes.  I didn’t have any of those, but I didn’t think it needed any other fruit.  Rather, it needed a creamy component.  RediWhip? My favorite. Cool Whip?  A crowd-pleaser but I HATE that it’s made from TransFats.  Yes, hydrogenated oils (partially or fully) are trans fats.  Even though a true-to-manufacturer serving size has “zero trans fats,” who actually only consumes one serving of any whipped topping?!  But I digress..I still needed to figure out what to add for the cream.  Then hubs said, “Marshmallows.”  Why didn’t I think of that?

The salad is now chilling in the fridge, waiting to be taken with us to a party today.  A small bag of mini marshmallows sits high atop the bag as well.

 

Grandma’s notes for January 1st-

1/1/2000- AS I BEGIN THIS NEW CENTURY, GIVE ME STRENGTH TO BE FAITHFUL IN MY SERVICE FOR YOU LORD,  WHOM I LOVE WHOLEHEARTEDLY. Lance and Barbara Horton invited me to eat T-bone steak, cabbage, black-eyed peas, baked beans, salad, pie, etc., along with George, Judy, Anthony, Barry and Haley.

1/1/1991- Got black-eyed peas and cabbage ready; watched Rose Parade and a ball-game.  Lance and Marcus came by for a visit.  Cloudy and cold most all day.  PRAISE YOUR NAME- YOU DO NOT EXPECT PERFECTION

 

Who was Gladys?

29 Dec

Gladys Bagwell was born November 10, 1910 and married Sidney Horton (1912-1988) in April 1934.  They lived the majority of their married lives in a little east Texas town called Tenaha.  A town so small it has a half-square, not even a town square!

A few facts about Gladys:

  • She has 3 sons: Lance, George, and Frank (my dad)
  • She has six grandchildren: Haley, Marcus, Zack, Me, Anthony, and April
  • She has six great-grands: Braden, Taylor, Brooke, Kai, Asher, and Hank (although she never knew him)

She learned to use a riding lawn mower when she was 79.

She was always going.

She loved to play “42.”

She loved her family and her God.

She was always writing, every morning and most evenings, in her journal: Bible verses, recipes, notes, etc.  That is why I wanted to do this, to give the world some insight into her life.  I hope you enjoy!

Recipes for Food and for Life

29 Dec

Just before leaving town Christmas weekend, I was surprised to find a small white package in my mailbox. I saw the return address was my Aunt Barbara’s and smiled. I was positive I knew what was in the box. A few months back, she sent emails around asking all the cousins for their five favorite recipes. I just figured she was FINALLY getting around to writing a cookbook (she is an amazing home “chef”). However, upon opening the box, I was VERY surprised!

There, in my hands, I was holding two copies of “With Love from Grandma’s Kitchen: Her Recipes for Food and for Life.” It is a compilation of recipes, notes, journal entries, and love from my grandmother, Gladys Horton (1910-2007). Many of the recipes I remember and many of the journal entries were like photographs from her memories. From our home until we arrived in Orlando (about 1.5 hours) I had read most of the notes and many of the recipes. There is such wisdom and love in her words. So, I decided to share.

Much in the style of “Julie and Julia,” I thought it would be a lot of fun to go through every single recipe in this cookbook and blog about it. Yeah, so I’m a copy-cat of sorts, but what of it.

I thought the best way to go through the book is to just start at the beginning and go page-by-page; but, that is too predictable. I figure I will find journal dates that correspond with the actual date (only a different year) and go from there. The only exceptions will be the recipes submitted by my cousins and me. Those will be filler recipes or maybe I’ll have readers vote on those as to when they are served.

The cool part, most recipes my grandmother used were with seasonal or canned goods. When I say canned, I don’t mean of the Red & White canned variety. I mean old-school canning and preserving of veggies and fruits. So, I am excited to actually shop for groceries at the time of year in which they are to be consumed! I am also excited to be able to utilize ingredients I’ve never used before…Swan’s Down flour, Oleo, and molasses, just to name a few.