Tag Archives: recipe

Load ’em Up!

14 May

 

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.

 

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Recipe Update and Kitchen Plans

2 Jan

The honey was a hit!  The recipients had it on toast and raved about it.  As for the fruit salad…well, let’s just say I ended up bringing home an empty bowl!

 

So, let me also give you a little about our kitchen remodel plans.  As of right now, we have a fairly large area for prep work and serving.  The problem is our lack of accessible storage and pantry space.  My grandmother had a super tiny kitchen/dining area in which she made all meals.  So, I tried to figure out why.  It’s because she didn’t have a ton of clutter on her counter tops.  I’ll post pictures later, but there’s one corner of our counter that is overrun by sodas, bread, canisters, a Keurig, etc., etc.  I am a huge proponent of using what you have and not having a lot of paperweights.  I can honestly say that the one big “tool” we do not use all the time is an ice cream maker.  Everything else is used more often.  So, I have always wanted extra space for counter-top items.  Also, having a dog takes up the entire floor area of our pantry with a Rubbermaid container of food and treats.

Anyway…our plan is to double the pantry size, which would make it about 6 feet wide by 9 feet tall. More than enough room to have all our appliances and tools, along with our food stuffs.  When we do that, we are also going to have the carpenter build a desktop from the pantry to the kitchen wall, which will be maybe 7-8′ long.  After getting this cookbook, I think I’m also going to have some screen-front cabinets added for all my canning and preserves items.  We’ll see.  I’ll make sure I post pictures before and after!

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.