In an earlier post I told you about Aunt Bertha's wonderful Chicken and Dumplings. I have to tell you the easier version for dumplings that we use most often.
Cook the chicken in boiling water with salt, pepper, 3 stalks celery chopped and 1 small onion chopped. When tender remove from the water and let cool. Remove from bone and chop.
Use flour tortillas and cut them into strips.Add about 1 1/2 cups chopped chicken back to water. Bring the water you cooked the chicken to a level of a little over half the pot. Bring to a boil and lay the sliced tortillas on top of the water, one at a time. When you have them all in the pot do not stir. Take the back of your spoon and push the tortillas down into the broth and turn the burner off and cover with lid. Do not stir. That's very important. Serve immediately with dressing and giblet gravy.
Wednesday, November 24, 2010
Sweet Potato Crunch
I came home to the farm Monday. I have spent the past two days cleaning and raking leaves with Momma, and playing with the nieces and nephews. The weather has been nice but too warm! The forcast calls for cooler weather on Friday and we are looking forward to that.
Today we are going to begin cooking for tomorrow's big dinner. The first thing I am going to make is the Sweet Potato Crunch. I am sharing the recipe with you below.
There are many different recipes for sweet potatoes. This is the one that we like the best.
The recipe calls for canned sweet potatoes but we have fresh sweet potatoes so I will peel 4 large sweet potatoes and boil them until tender. Then drain and beat with mixer. The mixer pulls the strings out and fluffs the potatoes.
Sweet Potato Crunch
3 cups canned sweet potatoes, mashed in own juice
1/4 cup milk
1/4 cup butter melted
3/4 cup sugar
1 teaspoon vanilla
2 eggs beaten
Combine all ingredients and mix well. Pou into a well greased baking dish add crunch topping
Crunch topping
1 cup brown sugar
1/4 cup butter, melted
1/2 cup flour
1 cup chopped pecans
I certainly hope everyone has a nice safe holiday.
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| We have some fine Quarter Horses for sell. These are some of the stud horses during exercise. |
Today we are going to begin cooking for tomorrow's big dinner. The first thing I am going to make is the Sweet Potato Crunch. I am sharing the recipe with you below.
There are many different recipes for sweet potatoes. This is the one that we like the best.
The recipe calls for canned sweet potatoes but we have fresh sweet potatoes so I will peel 4 large sweet potatoes and boil them until tender. Then drain and beat with mixer. The mixer pulls the strings out and fluffs the potatoes.
Sweet Potato Crunch
3 cups canned sweet potatoes, mashed in own juice
1/4 cup milk
1/4 cup butter melted
3/4 cup sugar
1 teaspoon vanilla
2 eggs beaten
Combine all ingredients and mix well. Pou into a well greased baking dish add crunch topping
Crunch topping
1 cup brown sugar
1/4 cup butter, melted
1/2 cup flour
1 cup chopped pecans
I certainly hope everyone has a nice safe holiday.
Saturday, November 20, 2010
Dumplings, Cornbread Dressing, Giblet Gravy
I Posted these recipes Nov. 6th but I decided to post them again. Several of you are asking for them! You can send me comments by typing in the comment space at the bottom of the blog. :) Have a good day!
Bertha's Chicken and Dumplings
Self Rising Flour
Buttermilk
Vegtable oil
Large Hen
3 Stalks of chopped celery
1 large yellow onion
salt and pepper to taste
In a large pot, stainless dutch oven is best, cook a large hen, salted and covered with water, with 3 stalks of celery, and 1 large onion chopped. Cook for 2 hours on medium low heat. Watch the hen and when the legs and thighs begin to separate from the breast it's done. You want it to hold together while you take it out of the water, so don't over cook it. Let the hen cool and then remove from the pot and remove the skin, and bones, pull the breast meat apart and reserve for later use in the dressing and the giblet gravy. At this point it's best to make your dressing. When you have the dressing almost cooked return the broth to stove and bring to a boil. Make sure the pot is about 1/2 full of broth if not add some water, this would be about 4-5 qts of broth.
In a bowl of self rising flour make a well and put 3 tablespoons of vegtable oil, and about 1 cup of buttermilk in the well. With your hand flip the flour from the sides of the well into the buttermilk and mix it until you have a dough ball big enough to make about 10 to 12 biscuits. If you need more just add more buttermilk and flour.
When you have a ball that is thick enough you can pick up, transfer it to a floured surface. Kneed until it is soft and smooth. You may need to add flour to get it smooth and not sticky. Then flour a rolling pin and roll the dough into a thin sheet, 1/8" thick or less. Take a knife and cut the sheet of dough into strips about 1 1/2 inches wide, about the width of lasagna noodles or a little less, then cut them again into pieces about 2 to 3 inches long. You can lay the long strips in stacks and then cut the whole stack into the smaller pieces.... it's a little faster.
Pick up a stack of the cut dumplings and lay the dough in the boiling broth in single layers. After you add each layer of dumplings sprinkle the top of each layer with black pepper until you have added all of the slices. Do Not Stir!!!! Press dumplings down in broth with the back of a spoon. (Very Important). Cook only for 1 or 2 min. and then turn the heat off and let the pot sit for at least 5 min. on the cooling eye of the stove. Remove from the eye and let stand or serve DO NOT COVER WITH LID and DO NOT STIR.
Corn Bread Dressing with Giblet Gravy
3 cups of medium grind corn meal
10 pieces of white bread for bread crumbs
2 tsp. of salt
3 eggs
2 1/4 cup milk
3 Stalks of celery sautee until tender in 2 tablespoons of butter with 1 large onion chopped
7 eggs boiled and chipped (reserve 3 eggs chipped for gravy)
Hen meat previously cooked with celery and onion, deboned and shredded
For Cornbread:
Heat oven to 450
Pour 1/4 cup vegtable oil in 10" cast iron skillet set aside.
Mix cornmeal, salt, 3 eggs and milk. Place in skillet in 3 pones. With a spoon take the oil that comes up the sides of the pan and dab the tops of the pones. Bake in 450 degree oven for 30 min or until golden brown.
Remove from oven and let cool. You can make cornbread the night or day before and refrigerate. Bring to room temperature before crumbling.
Toast the white bread until crunchy. Let cool and roll toast with rolling pin into fine bread crumbs.
Ok now you are ready to combine everything and make your dressing. At this point you can refrigerate everything and assemble the next morning.
Preheat oven to 400 degrees.
Combine crumbled cornbread with sauteed celery and onions, 4 sliced and chopped boiled eggs, ( chop eggs into slices about 1/4 inch thick or less and then cut in half. You don't want to smash the eggs or cut them too small they will break up when you start mixing it all together), add the bread crumbs, and reserved chicken and season with black pepper. Pour some chicken broth into the cornbread mixture and mix with spoon until well blended. The dressing should appear wet and pour easily into a 13 x9 baking dish. Bake 45 min at 400 degress until golden brown.
Giblet Gravy
3 tablespoons of olive oil
2 heaping tablespoons of flour
3 to 4 cups warm chicken broth
2 cups dark meat chicken diced
1 cup chopped celery
1 cup chopped onions
3 chipped boiled eggs
salt and pepper to taste
Heat oil in skillet and add flour stir until brown add warm broth and season with salt and pepper, add celery, onions, chopped chicken and chipped boiled eggs. Cook on medium for about 10 to 15 min. until thickened. If too thick add more broth. This gravy should be medium to thin....not thick.
Bertha's Chicken and Dumplings
Self Rising Flour
Buttermilk
Vegtable oil
Large Hen
3 Stalks of chopped celery
1 large yellow onion
salt and pepper to taste
In a large pot, stainless dutch oven is best, cook a large hen, salted and covered with water, with 3 stalks of celery, and 1 large onion chopped. Cook for 2 hours on medium low heat. Watch the hen and when the legs and thighs begin to separate from the breast it's done. You want it to hold together while you take it out of the water, so don't over cook it. Let the hen cool and then remove from the pot and remove the skin, and bones, pull the breast meat apart and reserve for later use in the dressing and the giblet gravy. At this point it's best to make your dressing. When you have the dressing almost cooked return the broth to stove and bring to a boil. Make sure the pot is about 1/2 full of broth if not add some water, this would be about 4-5 qts of broth.
In a bowl of self rising flour make a well and put 3 tablespoons of vegtable oil, and about 1 cup of buttermilk in the well. With your hand flip the flour from the sides of the well into the buttermilk and mix it until you have a dough ball big enough to make about 10 to 12 biscuits. If you need more just add more buttermilk and flour.
When you have a ball that is thick enough you can pick up, transfer it to a floured surface. Kneed until it is soft and smooth. You may need to add flour to get it smooth and not sticky. Then flour a rolling pin and roll the dough into a thin sheet, 1/8" thick or less. Take a knife and cut the sheet of dough into strips about 1 1/2 inches wide, about the width of lasagna noodles or a little less, then cut them again into pieces about 2 to 3 inches long. You can lay the long strips in stacks and then cut the whole stack into the smaller pieces.... it's a little faster.
Pick up a stack of the cut dumplings and lay the dough in the boiling broth in single layers. After you add each layer of dumplings sprinkle the top of each layer with black pepper until you have added all of the slices. Do Not Stir!!!! Press dumplings down in broth with the back of a spoon. (Very Important). Cook only for 1 or 2 min. and then turn the heat off and let the pot sit for at least 5 min. on the cooling eye of the stove. Remove from the eye and let stand or serve DO NOT COVER WITH LID and DO NOT STIR.
Corn Bread Dressing with Giblet Gravy
3 cups of medium grind corn meal
10 pieces of white bread for bread crumbs
2 tsp. of salt
3 eggs
2 1/4 cup milk
3 Stalks of celery sautee until tender in 2 tablespoons of butter with 1 large onion chopped
7 eggs boiled and chipped (reserve 3 eggs chipped for gravy)
Hen meat previously cooked with celery and onion, deboned and shredded
For Cornbread:
Heat oven to 450
Pour 1/4 cup vegtable oil in 10" cast iron skillet set aside.
Mix cornmeal, salt, 3 eggs and milk. Place in skillet in 3 pones. With a spoon take the oil that comes up the sides of the pan and dab the tops of the pones. Bake in 450 degree oven for 30 min or until golden brown.
Remove from oven and let cool. You can make cornbread the night or day before and refrigerate. Bring to room temperature before crumbling.
Toast the white bread until crunchy. Let cool and roll toast with rolling pin into fine bread crumbs.
Ok now you are ready to combine everything and make your dressing. At this point you can refrigerate everything and assemble the next morning.
Preheat oven to 400 degrees.
Combine crumbled cornbread with sauteed celery and onions, 4 sliced and chopped boiled eggs, ( chop eggs into slices about 1/4 inch thick or less and then cut in half. You don't want to smash the eggs or cut them too small they will break up when you start mixing it all together), add the bread crumbs, and reserved chicken and season with black pepper. Pour some chicken broth into the cornbread mixture and mix with spoon until well blended. The dressing should appear wet and pour easily into a 13 x9 baking dish. Bake 45 min at 400 degress until golden brown.
Giblet Gravy
3 tablespoons of olive oil
2 heaping tablespoons of flour
3 to 4 cups warm chicken broth
2 cups dark meat chicken diced
1 cup chopped celery
1 cup chopped onions
3 chipped boiled eggs
salt and pepper to taste
Heat oil in skillet and add flour stir until brown add warm broth and season with salt and pepper, add celery, onions, chopped chicken and chipped boiled eggs. Cook on medium for about 10 to 15 min. until thickened. If too thick add more broth. This gravy should be medium to thin....not thick.
Good Bloody Mary Recipe
This recipe is delicious with or without the vodka! Enjoy.....
Bloody Mary's
In a one gallon container add:
1 quart Vodka chilled
1 1/2 cup lemon juice chilled
2 t salt
2 tablespoon worcestershire sauce chilled
1/4 cup horseradish chilled
1 tablespoon tabasco sauce chilled
1 teaspoon black pepper
Add enough chilled V-8 tomato juice to fill the container. Taste and add additional salt if needed.
Serve over a small amount of ice and garnish with celery stick.
Bloody Mary's
In a one gallon container add:
1 quart Vodka chilled
1 1/2 cup lemon juice chilled
2 t salt
2 tablespoon worcestershire sauce chilled
1/4 cup horseradish chilled
1 tablespoon tabasco sauce chilled
1 teaspoon black pepper
Add enough chilled V-8 tomato juice to fill the container. Taste and add additional salt if needed.
Serve over a small amount of ice and garnish with celery stick.
Oyster Dressing and Tomato Aspic
An old family recipe.
Oyster Dressing
1 quart of fresh oysters in juice
3 tablespoons bacon drippings
1 minced yellow onion
2 tablespoons minced fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 1/4 cup plain breadcrumbs
1 stick butter cut in cubes
red pepper to taste
1/4 teaspoon garlic powder
1 cup 1/2 and 1/2
Butter a 9x9 or 10 inch round oven proof baking dish.
Saute onions in bacon drippings, until clear stir in parsley and set aside.
Place a layer of oystersin a well greased baking dish and add some of the onion and parsley mixture.
Sprinkle salt, pepper, lemon juice and garlic powder.Cover with breadcrumbs and dot with butter cubes.
Repeat with another layer same as above.
Pour milk over the entire mixture and bake in a slow oven at 325 dgrees for 1/2 hour.
Serve immediately. If you reheat I suggest short time in microwave or convection oven for best results.
A good side dish with the oyster dressing is tomatoe aspic. Granny Jane's friend Mrs. John McCaleb gave me this recipe.
Tomato Aspic
3 envelopes plain gelatin
6 cups V8 juice
Juice of 1 lemon
1/4 teaspoon salt
Dash of black pepper
5 drops worcestershire sauce
Minced onion and celery
Soften gelatin in 1 1/2 cups juice and stir. Bring remaining 4 1/2 cups juice to boil. Add other ingredients and boil about 10 minutes. Strain vegtable juice. Combine juice and softened gelatin. Pour into 1 1/2 quart mold and chill. Serves 10.
In the past I have sucessfully cut this recipe in half and filled 6 indiviual molds with the mixture.
To take the aspic out of the mold fill your sink with an inch or 2 of hot water and set aspic mold in water for about 5 min. or until mold can easily be removed from dish. For multiple molds set them in a roasting pan filled with hot water about half the depth of the mold. Lay the serving platter over the top of the mold. Hold the mold and the platter with both hands and flip. Remove the mold and garnish mold with curly leaf parsley or fresh mint.
Oyster Dressing
1 quart of fresh oysters in juice
3 tablespoons bacon drippings
1 minced yellow onion
2 tablespoons minced fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 1/4 cup plain breadcrumbs
1 stick butter cut in cubes
red pepper to taste
1/4 teaspoon garlic powder
1 cup 1/2 and 1/2
Butter a 9x9 or 10 inch round oven proof baking dish.
Saute onions in bacon drippings, until clear stir in parsley and set aside.
Place a layer of oystersin a well greased baking dish and add some of the onion and parsley mixture.
Sprinkle salt, pepper, lemon juice and garlic powder.Cover with breadcrumbs and dot with butter cubes.
Repeat with another layer same as above.
Pour milk over the entire mixture and bake in a slow oven at 325 dgrees for 1/2 hour.
Serve immediately. If you reheat I suggest short time in microwave or convection oven for best results.
A good side dish with the oyster dressing is tomatoe aspic. Granny Jane's friend Mrs. John McCaleb gave me this recipe.
Tomato Aspic
3 envelopes plain gelatin
6 cups V8 juice
Juice of 1 lemon
1/4 teaspoon salt
Dash of black pepper
5 drops worcestershire sauce
Minced onion and celery
Soften gelatin in 1 1/2 cups juice and stir. Bring remaining 4 1/2 cups juice to boil. Add other ingredients and boil about 10 minutes. Strain vegtable juice. Combine juice and softened gelatin. Pour into 1 1/2 quart mold and chill. Serves 10.
In the past I have sucessfully cut this recipe in half and filled 6 indiviual molds with the mixture.
To take the aspic out of the mold fill your sink with an inch or 2 of hot water and set aspic mold in water for about 5 min. or until mold can easily be removed from dish. For multiple molds set them in a roasting pan filled with hot water about half the depth of the mold. Lay the serving platter over the top of the mold. Hold the mold and the platter with both hands and flip. Remove the mold and garnish mold with curly leaf parsley or fresh mint.
Fresh Coconut Cake.....Morgan and Emma
The following recipe is our family favorite "Fresh Coconut Cake." My great aunt, Bertha Holland made this cake for our spring time family reunion every year. I actually looked forward to it for weeks!!!
I remember Aunt Bertha telling my mother that she liked to make this cake for the reunion because she could make it a couple days before. She would usually spend the day before and the early morning of the day of the reunion cooking things like fresh butterbeans, fresh baby new potatoes and garden peas, fresh creamed corn, and fresh green beans, and her wonderful cornbread dressing with giblet gravy and chicken with dumplings. I posted the dumpling and dressing recipes in an earlier post this month.
Ramer Baptist Church Cemetary is on State Line Road near Cottonwood, Alabama.
Aunt Bertha took care of all of the younger kids and helped with the cooking, washing and cleaning. Emma passed away soon after Elmire, the youngest child, was born. Eventually everyone married and moved away except for Bertha and younger sister Ruby. They lived together until Aunt Bertha passed away in the spring of 1982.
It's hard to imagine taking care of 13 children. Cooking on a wood burning stove and laundry were major undertakings on a continual basis. They made their own soaps and lotions, ointments, and most medicines. They wove cotton fabrics and made all of their clothes using a peddal sewing machine or by hand. They made candles and rendered oil for cooking.
Clothes and sheets were washed using lye soap and boiled in a big cast iron wash pot, and then the water was twisted out by hand, and hung up on a rope or wire stretched between post to dry. Light weight cottons for the babies, and all of their diapers were washed by hand using a scrub board.
All water had to be pumped with a hand pump or brought up in a bucket from an open well outside. There was an out house, and chamber pots instead of toilets. Everyone old enough to do anything worked doing something all the time. Before you could take a warm bath you had to warm your water over a fire either in the fireplace or on a castiron wood burning stove.
Fresh Coconut Cake
Butter Cake Recipe
2 ½ cups plain flour
¾ teaspoon salt
2 cups sugar
3 eggs
¾ teaspoon baking soda
1 cup soft butter
1 teaspoon vanilla
1 cup buttermilk
· Combine flour, salt, and soda blend with a whisk.
· Cream the butter and sugar until light and fluffy. Add eggs 1 at a time and beat after each addition until yolk is blended in well.
· Add flour mixture alternately with buttermilk, mix until well blended. Stir in vanilla.
· Bake 350 degrees in 3- 9” pans for 30 min.
Fresh Coconut Frosting
2 bags of frozen fresh coconut Thawed do not drain
1 16 oz container of sour cream
1 16 oz box of confectioner sugar
1 small container of whipped topping like cool whip
· Mix together thawed coconut with juice, sour cream, and confectioner sugar in large mixing bowl. Fold in cool whip or whipped cream.
· Frost layers when completely cool, cover top and sides of cake. Cover and refrigerate for at least 24 hours. Keeps refrigerated up to 5 days.
After 24 hours the flavors have time to blend and the sugars melt and seep down into the cake….It’s really good. If you want to use a pre mixed cake mix try Duncan Hines Butter recipe cake mix. It's almost as good as this "from scratch" recipe
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Morgan and Emma Holland
Bertha was the oldest child of Morgan and Emma Holland, my great grandmother and great grandfather. I never met them, but I know a lot about them from the stories I heard all of the Aunts and Uncles tell. Bertha had some older half siblings, from my great grandfather Morgan's first marriage. I have to list them to remember how many there were in both groups! Bertha, Ruth, Ernest, Hubert, Oree, Louise, Ruby, Elmire and Naomi. The half siblings were Lucius, Lome, Lena May, and Jessie. I think that's all. There were 13 children in the house, until Jessie passed away in his early teens.
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| William Morgan And Emma McInnes Holland Morgan was 28 years Emma's senior. |
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| Morgan and Emma's gravesite in Ramer Baptist Church cemetary |
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| Left to Right Standing: Ruth, Lena Mae, Jessie, Bertha Seated left Oree, Hubert right |
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| Mid 70's Holland Family Reunion Left to Right Back row Ruth, Ernest, Hubert, Elmire Front Row Lena Mae, Naomi, Bertha, Ruby and Oree Louise is missing from group she lived in New York, Lucius, and Lome had passed away by this time. |
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| Lucius, Ernest, Hubert holding my dad Doyle , Elmire, Louise and her husband, Bertha, Ruby, Lena Mae, Ruth and Charles Thurmon holding their children, My Granny Luvern, Lome's daughter, Lome, her son and husband. |
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| Ruby Holland |
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| Bertha Holland |
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| Ruth Holland |
It's hard to imagine taking care of 13 children. Cooking on a wood burning stove and laundry were major undertakings on a continual basis. They made their own soaps and lotions, ointments, and most medicines. They wove cotton fabrics and made all of their clothes using a peddal sewing machine or by hand. They made candles and rendered oil for cooking.
Clothes and sheets were washed using lye soap and boiled in a big cast iron wash pot, and then the water was twisted out by hand, and hung up on a rope or wire stretched between post to dry. Light weight cottons for the babies, and all of their diapers were washed by hand using a scrub board.
All water had to be pumped with a hand pump or brought up in a bucket from an open well outside. There was an out house, and chamber pots instead of toilets. Everyone old enough to do anything worked doing something all the time. Before you could take a warm bath you had to warm your water over a fire either in the fireplace or on a castiron wood burning stove.
My great grandfather Morgan and most of his sons worked cutting, sawing or pulping lumber. Rambo Saw Mill, located on Rambo road was a few miles away. This work would be in addition to taking care of their barnyard livestock. Horses, mules, beef cattle, milk cow, pigs, and chickens. They also had the big task of planting, and harvesting crops for livestock and family food consumption.
After 1900 things changed with the industrial revolution. New machines were invented, to harvest crops and prepare foods for mass marketing. Electricity came to remote areas and modern appliances and indoor plumbing made life easier.
This is a picture of Morgan plowing a field with a younger man. I think the younger man may be Lucius his oldest son.
Friday, November 19, 2010
Granny Jane's Chicken Divan
This is Granny Jane's simplified Chicken Divan recipe. Really good served over white rice.
2 10 oz. boxes frozen broccoli spears.
3 chicken breast bone in skin on
2 stalks celery chopped
2 condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup sharp cheddar cheese
Bread Crumbs
Wash, salt and pepper 3 chicken breast. Boil chicken with celery in enough water to cover, reduce heat to medium cook until tender. Remove chicken from pot, cool and remove skin and bones. Tear the chicken breat meat into small strips.
Cook broccoli until tender with a pinch of salt. Drain well.
Mix together soup, mayonnaise, lemon juice, curry powder and half of the cheese.
Line the bottom of a 9 x 11 casserole with the chicken, layer the well drained broccoli over chicken. Pour the soup mixture over the broccoli, cover with remaining cheese and sprinkle with bread crumbs.
Bake 350 degrees for 25 to 30 min. until bubbling hot in center.
Note:
Save the broth the chicken cooked in. Measure out the amount needed to cook your rice. Great flavor.
Ritz crackers may be substitute for bread crumbs.
2 10 oz. boxes frozen broccoli spears.
3 chicken breast bone in skin on
2 stalks celery chopped
2 condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup sharp cheddar cheese
Bread Crumbs
Wash, salt and pepper 3 chicken breast. Boil chicken with celery in enough water to cover, reduce heat to medium cook until tender. Remove chicken from pot, cool and remove skin and bones. Tear the chicken breat meat into small strips.
Cook broccoli until tender with a pinch of salt. Drain well.
Mix together soup, mayonnaise, lemon juice, curry powder and half of the cheese.
Line the bottom of a 9 x 11 casserole with the chicken, layer the well drained broccoli over chicken. Pour the soup mixture over the broccoli, cover with remaining cheese and sprinkle with bread crumbs.
Bake 350 degrees for 25 to 30 min. until bubbling hot in center.
Note:
Save the broth the chicken cooked in. Measure out the amount needed to cook your rice. Great flavor.
Ritz crackers may be substitute for bread crumbs.
Donna's Broccoli Casserole
My sweet friend Donna Lewis mailed this recipe to me just after I married in November 1980. She made a note that if Bill didn't like broccoli that I should chop it up after it cooks and he wouldn't know that it was broccoli. I did and he loved it. Tricia and Lee Ann like this casserole too. :)
Donna's Broccoli Casserole
2 boxes frozen broccoli
1/2 teaspoon of salt
1/2 can cream of mushroom soup
1/2 of a small yellow onion chopped fine
2 heaping tablespoons of Kraft mayonnaise
1 egg slightly beaten
1 cup shredded cheddar cheese
1/2 package of Ritz crackers crushed
Cook broccoli with salt in enough water to cover until tender and drain.
Mix mushroom soup, mayonnaise, egg, and half of cheddar cheese, and onion with spoon until well blended.
Place drained broccoli in bottom of 9 x 11 casserole and cover with the soup mixture. Top with remaining cheese and cover the cheese with ritz cracker crumbs. Lightly cover with plastic wrap and Microwave for 8 to 10 min. on high. Center should be bubbling. Remove plastic wrap and let stand for 5 min before serving.
Notes:
I tried this recipe in the regular oven once when my microwave was out of order and It was much more dry than it is in the microwave.
Ritz Crackers are key to a great taste with this casserole. The butter in the crackers makes the difference. If you have to use another cracker you might try adding a little melted butter on top of crackers. Just a little!
Donna's Broccoli Casserole
2 boxes frozen broccoli
1/2 teaspoon of salt
1/2 can cream of mushroom soup
1/2 of a small yellow onion chopped fine
2 heaping tablespoons of Kraft mayonnaise
1 egg slightly beaten
1 cup shredded cheddar cheese
1/2 package of Ritz crackers crushed
Cook broccoli with salt in enough water to cover until tender and drain.
Mix mushroom soup, mayonnaise, egg, and half of cheddar cheese, and onion with spoon until well blended.
Place drained broccoli in bottom of 9 x 11 casserole and cover with the soup mixture. Top with remaining cheese and cover the cheese with ritz cracker crumbs. Lightly cover with plastic wrap and Microwave for 8 to 10 min. on high. Center should be bubbling. Remove plastic wrap and let stand for 5 min before serving.
Notes:
I tried this recipe in the regular oven once when my microwave was out of order and It was much more dry than it is in the microwave.
Ritz Crackers are key to a great taste with this casserole. The butter in the crackers makes the difference. If you have to use another cracker you might try adding a little melted butter on top of crackers. Just a little!
Thursday, November 18, 2010
Tiger Cake recipe
Thursday Nov. 18, 2010
Today I have been combing through some old recipes and clippings. I found all kinds of things! Like the wallpaper and paint samples with estimate for Tricia's nursery, before she was born! I have to get that in a scrap book.:)
I also found alot of Granny Jane and Maggie's recipes they gave me through the years. I found recipes friends gave me when I married. They gave me a recipe shower. It was fun. Everyone brought a recipe and either an ingredient, dish or utensil needed to prepare their recipe.
I remember Granny Jane's friend Mrs. Amos, Sr. gave me a Fanny Farmer Cookbook. She told me that it would tell me everything I needed to know about cooking. She was right. I have worn the cover thread bare in 30 years of cooking. 30 years have flown by.
I posted some of Granny Jane's recipes this morning, along with Maggie's red pepper mayonnaise recipe. There are more of their recipes I will share in a post soon.
For the Alabama Auburn Game next Friday I am making a Tiger Cake! I'm an Alabama fan even though I have been spending alot of time in Auburn lately. :-)
Tiger cake is made with chocolate cookies sandwiched together with whipped cream peanut butter filling. The tiger stripes are revealed when you cut the cake on a 45 degree angle. Here is the recipe and directions to assemble.
2 2/3 cups flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1cup crisco vegtable shortening or 1 cup butter
1 large egg
2 teaspoon vanilla extract
Whisk together flour, salt, baking powder, and cocoa powder set aside.
In mixing bowl with electric mixer cream shortening and sugar until light and fluffy. Add egg and vanilla blend well. Add flour in thirds blending well after each addition.
Place on lightly floured surface divide into halves and roll to form two 8" to 10" long logs. Wrap in wax paper and place in refrigerator or freezer until firm. Cut in 1/2" thick rounds and place on cookie sheet with 1" space around each. Bake 350 degrees for 12-14 min.
Tiger Cake
Filling ingredients:
1/2 cup whipping cream....not heavy cream or 1/2 and 1/2 use regular whipping cream
5 tablespoons of creamy peanut butter
3 tablespoons frimly packed dark brown sugar
1 1/2 cup ice cold whipping cream
1 1/2 teaspoon vanilla extract
Yellow and Red food coloring....optional
2 tablespoons chopped dry roasted peanuts
You will need to clear out a spot in your freezer for a baking sheet or some type of long dish and have the following utensils to prepare the filling and assemble cake.
Use a bright colored serving platter and place a large green leaf from a philidendron or banana leaf in the center of the plate. Place the cake on the leaf to defrost. When defrosted drizzle chocolate syrup or caramel topping over the top of the cake and sprinkle chopped nuts around the platter.
Roll Tide!
Today I have been combing through some old recipes and clippings. I found all kinds of things! Like the wallpaper and paint samples with estimate for Tricia's nursery, before she was born! I have to get that in a scrap book.:)
I also found alot of Granny Jane and Maggie's recipes they gave me through the years. I found recipes friends gave me when I married. They gave me a recipe shower. It was fun. Everyone brought a recipe and either an ingredient, dish or utensil needed to prepare their recipe.
I remember Granny Jane's friend Mrs. Amos, Sr. gave me a Fanny Farmer Cookbook. She told me that it would tell me everything I needed to know about cooking. She was right. I have worn the cover thread bare in 30 years of cooking. 30 years have flown by.
I posted some of Granny Jane's recipes this morning, along with Maggie's red pepper mayonnaise recipe. There are more of their recipes I will share in a post soon.
For the Alabama Auburn Game next Friday I am making a Tiger Cake! I'm an Alabama fan even though I have been spending alot of time in Auburn lately. :-)
Tiger cake is made with chocolate cookies sandwiched together with whipped cream peanut butter filling. The tiger stripes are revealed when you cut the cake on a 45 degree angle. Here is the recipe and directions to assemble.
Chocolate Cookie Recipe
2 2/3 cups flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1cup crisco vegtable shortening or 1 cup butter
1 large egg
2 teaspoon vanilla extract
Whisk together flour, salt, baking powder, and cocoa powder set aside.
In mixing bowl with electric mixer cream shortening and sugar until light and fluffy. Add egg and vanilla blend well. Add flour in thirds blending well after each addition.
Place on lightly floured surface divide into halves and roll to form two 8" to 10" long logs. Wrap in wax paper and place in refrigerator or freezer until firm. Cut in 1/2" thick rounds and place on cookie sheet with 1" space around each. Bake 350 degrees for 12-14 min.
Tiger Cake
Filling ingredients:
1/2 cup whipping cream....not heavy cream or 1/2 and 1/2 use regular whipping cream
5 tablespoons of creamy peanut butter
3 tablespoons frimly packed dark brown sugar
1 1/2 cup ice cold whipping cream
1 1/2 teaspoon vanilla extract
Yellow and Red food coloring....optional
2 tablespoons chopped dry roasted peanuts
You will need to clear out a spot in your freezer for a baking sheet or some type of long dish and have the following utensils to prepare the filling and assemble cake.
- In the long baking sheet or dish cut a piece of aluminum foil a little longer than the dish and reserve for future use.
- Fill a large mixing bowl with ice and place the container with whipping cream and the beaters for the mixer in the ice. Let this sit until you are ready to whip the whipping cream.
- In a heavy sauce pan combine 1/2 cup whipping cream, peanut butter, and dark brown sugar. Heat over medium heat until smooth about 3 min. When smooth remove from heat and let stand until cool.
- Take a length of aluminum foil and make a cradle large enough for your cookies to sit in on end, and long enough for about a 12 to 14 inch stack of cookies that will make up your cake. You want this to be a little smaller in total length than the dish you prepared for the freezer. Use one of your cookies as a guide. By crunching up the sides of the aluminum foil you will be able to keep the cake stable in the freezer. Line the inside of the cradle with plastic wrap cutting the plastic wrap long enough to hang over the sides.
- Pour the ice out of the mixing bowl and dry the bowl with a clean towel. In the cold mixing bowl add 1 1/2 cups ice cold whipping cream and beat with cold beaters until stiff peaks form. Add vanilla extract and the cooled peanut butter mixture. Blend until smooth. The consistency of the cream should be like a butter cream frosting.
- If you want to add color to the frosting divide the frosting in half and then divide one half again in half. In other words you want 1/2 of frosting plain with peanut butter and divide the other half into two bowls and add a few drops of yellow in one and red in another. Alternate the colors as you build the cookie log.
- Take one of the cookies and spread a large dollop of whipped cream mixture. Stand the cookie on end in the aluminum foil cradle you prepared. Repeat alternating colors and add to the last cookie in the cradle. Continue to add cookies with cream until you have reached the end of the cradle. Use enough cream to make filling 3/4 to 1/2 inch thick when sandwiched between the cookies.
- Pick up the cradle and place it in the freezer for 30 min. Do not cover with plastic wrap. Place whipping cream in refrigerator and do not cover.
- After 30 min. take the cake out of the freezer using the plastic wrap sit it on the tray or dish with foil.
- Apply the remaining whipped cream on the sides and ends of the log and top with crushed peanuts.
- Return to the freezer on the tray or dish for 3 hours.
- After 3 hours you can wrap with plastic wrap and then the aluminum foil you layed over top of the baking sheet or dish. Freeze up to 8 weeks.
- When you are ready to serve remove the cake from the freezer unwrap and place on serving platter and defrost in refrigerator for about an hour before serving. Remove from refrigerator and cut on the diagonal about a 45 degree angle and serve immediately.
Use a bright colored serving platter and place a large green leaf from a philidendron or banana leaf in the center of the plate. Place the cake on the leaf to defrost. When defrosted drizzle chocolate syrup or caramel topping over the top of the cake and sprinkle chopped nuts around the platter.
Roll Tide!
Ornament recipe for Marcee
Marcee,
This is the recipe I told you about. It's a project that you have to do in stages. But the ornaments are really cute made in the nutshells.....get your Dad to help you hull the walnuts, that's a great job for him if he is hanging around.
This is a good project for the boys if you make the cutouts with cookie cutters and let them paint them!.....directions below......... Have fun. :)
Love you,
Aunt Kaye
Nutshell Ornaments
2 cups flour
1 cup salt
1 cup warm water........... not hot just warm tap water
Walnut shell halves
Paper clips or wire with out plastic coating
Acrylic paints and brushes
Clear spray paint
Assorted beads and ribbons, glitter, pipe cleaners etc.
Elmer's glue
Combine flour and salt in mixing bowl. Slowly mix in water. Roll out onto a clean floured surface and knead for 8 to 10 min until smooth. Roll into a big ball, wrap in plastic wrap and refrigerate or freeze for about 30 to 40 min. Take out about 1/4 to 1/2 of the dough and leave the remaining in refrigerator. You don't want the dough to dry out before you can mold it...... Pinch off enough dough to fill the nut shell. Let it mound up.
You can add small balls of dough for eyes or ears... make a small ball and attach by applying a small amount of water to small ball....or you can make small balls and attach them with glue.............we made some cute christmas mice with a painted face and ears, santas are always cute too. Make a snowman easily by stacking 3 balls of dough and insert a wooden toothpick in the middle of the dough to hold them in place.
Use wire cutters to cut paper clips in half or use any wire without plastic coating. Each paper clip will give you two hooks. Slide the clip into the dough making a hook for the ornament. Place ornaments on baking sheet. Do not grease sheet. Bake in a 200 degree oven for 2 to 3 hours or until hard. Let them cool completely and then you can paint them and add beads and or glitter what ever you can think of! One more tip! If you take aluminum foil and wrap it around the back of the nutshell you can create a cradle by wadding the foil up. This will keep them upright when you move them to the oven. :)
If you are doing this by yourself, Marcee you might want to roll half of the dough in a ball to use with the nuts and then take the other half and roll it out flat until it's about 1/2" thick...make your cutouts put them on a baking sheet and add the hook. Then put them in the refrigerator or freezer...... where ever you have room for baking sheet....After an hour or so take them out and bake them 200 degrees for 4 to 6 hours.....they just keep getting harder and harder but you don't want the edges to curl up. Just cook them until they are definitely hard!
I remember using the cookie cutters with the girls. I think the smaller cutter worked better than the larger. The larger cutouts cracked when they cooked. Glitter covers up those spots good.
After you have added everything and your paint and glue is dry lay them on a piece of cardboard and lightly spray them with a clear latex spray paint. Let them dry for about an hour..... The spray will help preserve them.
After Christmas wrap them in tissue and store them in an air tight container until next year! I kept mine for about 10 years. :)
This is the recipe I told you about. It's a project that you have to do in stages. But the ornaments are really cute made in the nutshells.....get your Dad to help you hull the walnuts, that's a great job for him if he is hanging around.
This is a good project for the boys if you make the cutouts with cookie cutters and let them paint them!.....directions below......... Have fun. :)
Love you,
Aunt Kaye
Nutshell Ornaments
2 cups flour
1 cup salt
1 cup warm water........... not hot just warm tap water
Walnut shell halves
Paper clips or wire with out plastic coating
Acrylic paints and brushes
Clear spray paint
Assorted beads and ribbons, glitter, pipe cleaners etc.
Elmer's glue
Combine flour and salt in mixing bowl. Slowly mix in water. Roll out onto a clean floured surface and knead for 8 to 10 min until smooth. Roll into a big ball, wrap in plastic wrap and refrigerate or freeze for about 30 to 40 min. Take out about 1/4 to 1/2 of the dough and leave the remaining in refrigerator. You don't want the dough to dry out before you can mold it...... Pinch off enough dough to fill the nut shell. Let it mound up.
You can add small balls of dough for eyes or ears... make a small ball and attach by applying a small amount of water to small ball....or you can make small balls and attach them with glue.............we made some cute christmas mice with a painted face and ears, santas are always cute too. Make a snowman easily by stacking 3 balls of dough and insert a wooden toothpick in the middle of the dough to hold them in place.
Use wire cutters to cut paper clips in half or use any wire without plastic coating. Each paper clip will give you two hooks. Slide the clip into the dough making a hook for the ornament. Place ornaments on baking sheet. Do not grease sheet. Bake in a 200 degree oven for 2 to 3 hours or until hard. Let them cool completely and then you can paint them and add beads and or glitter what ever you can think of! One more tip! If you take aluminum foil and wrap it around the back of the nutshell you can create a cradle by wadding the foil up. This will keep them upright when you move them to the oven. :)
If you are doing this by yourself, Marcee you might want to roll half of the dough in a ball to use with the nuts and then take the other half and roll it out flat until it's about 1/2" thick...make your cutouts put them on a baking sheet and add the hook. Then put them in the refrigerator or freezer...... where ever you have room for baking sheet....After an hour or so take them out and bake them 200 degrees for 4 to 6 hours.....they just keep getting harder and harder but you don't want the edges to curl up. Just cook them until they are definitely hard!
I remember using the cookie cutters with the girls. I think the smaller cutter worked better than the larger. The larger cutouts cracked when they cooked. Glitter covers up those spots good.
After you have added everything and your paint and glue is dry lay them on a piece of cardboard and lightly spray them with a clear latex spray paint. Let them dry for about an hour..... The spray will help preserve them.
After Christmas wrap them in tissue and store them in an air tight container until next year! I kept mine for about 10 years. :)
Maggie's Mayonnaise Recipe, Granny Jane's Cheese Straws, Cheesies and Mint Tea
This is an old recipe for red pepper mayonaise. The first time I heard about it I thought ooh that sounds terrible! Boy was I wrong. It's delicious.
Red Pepper Mayonnaise
1 egg
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry mustard
1/2 tespoon ground red pepper
2 cups Wesson oil (or any good quality vegtable oil)
2 tablespoon lemon juice
With electric mixer mix the first 5 ingredients and then slowly add oil in small amounts and beat well after each addition. After 1 cup of oil is added add 1 tablespoon of lemon juice and just before you add the last of the oil add the 2nd tablespoon of lemon juice.
Place in jar with lid and refrigerate. Makes slightly more than 1 pint.
Maggie used this to make a great snack for us. When you read it you may say oh that doesn't sound good. But try it you will like it.
Maggie's Cottage Cheese Snack
1 small container of small curd low fat cottage cheese
1 tablespoon of red pepper mayonnaise
1/2 of small yellow onion chopped fine
black pepper to taste
Mix all ingredients and serve with saltine crackers and mint tea. You can add more of the mayonnaise if you like. Or add a little extra red pepper if you like. My girls even liked this when they were little!
These cheese straws are everyone's favorite treat. Great for a holiday party too. Just follow the ingredients and directions closely. My girls wanted to make cheese straws and they asked their Granny Jane to show them how. They came home and went to the grocery and bought their ingredients but they bought pre shredded cheese and margarine not butter and the cheese straws turned out to be rubbery blobs! They tried and I was impressed with that!
Granny Jane's Cheese Straws
2 cups plain flour
1 stick unsalted butter room temperature
1 pound Sharp Cheddar Cheese grated this should be about 4 cups
1 teaspoon red pepper
1 teaspoon baking powder
Ok there are rules that you have to strictly follow to be successful with this recipe
1. Buy a good quality block cheese. Do not use pre shredded cheese. It does not have enough moisture.
2. Cheese has to be room temperature. I usually leave it out over night.
3. Do not substitute margarine for butter. Real Butter unsalted at room temp.
With electric mixer mix all ingredients until a creamy. With a star tip pastry bag make 2 -3 inch strips on ungreased baking sheet. Bake about 12 to 14 min in 400 degree oven. The cheese straws should be crispy and slightly browned. When completely cool store in air tight container, they will stay fresh for several days in container. I usually layer them with wax paper or parchment paper.
Cheesies
1/2 pound Swiss Cheese grated about 2 cups
1/2 cup grated parmesan cheese
1/2 cup butter room temperature
3/4 cup sifted flour
3/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 egg
1 teaspoon water
Paparika
Do not use pre shredded cheeses. Buy good quality blocks of cheese.
Knead together 1 1/2 cup swiss cheese and all ingredients except egg, water and paprika. Form into a ball and chill 15 mins. Break off about a tablespoon of the mixture and form into a small ball. Then flatten the small ball into a circle. Arrange on an ungreased baking sheet leaving space between each. Brush lightly with egg and water beaten together. Sprinkle remaining 1/2 cup grated swiss cheese. Bake 425 degree oven about 10 min. until puffed and lightly brown. Remove from oven let stand on sheet for 2 min and sprinkle with paparika remove to rack to cool completly. Store in air tight container. Makes about 40 pcs.
These look nice if you use the tines of a fork to flatten. Great for a party or gifts. The cheesies will stay fresh up to a week in an air tight container.
Granny Jane's Mint Tea
6 regular Lipton teabags or 3 family size teabags
3 lemons
6 sprigs of mint
1/2 gallon boiling hot water
1 cup sugar
In a large heat proof mixing bowl place tea bags, juice the lemons and add the rinds to bowl, add sprigs of mint. Pour the hot water over all and cover bowl with a towel. Let stand until cool. Remove lemons, and mint. Add 1 cup sugar and 1/2 gallon of water in 1 gallon pitcher stir and serve over ice with a sprig of fresh mint. Store in refrigerator.
Placing the lemon rind in the bowl with the steeping tea bags and mint is key to this tea's success.
Red Pepper Mayonnaise
1 egg
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry mustard
1/2 tespoon ground red pepper
2 cups Wesson oil (or any good quality vegtable oil)
2 tablespoon lemon juice
With electric mixer mix the first 5 ingredients and then slowly add oil in small amounts and beat well after each addition. After 1 cup of oil is added add 1 tablespoon of lemon juice and just before you add the last of the oil add the 2nd tablespoon of lemon juice.
Place in jar with lid and refrigerate. Makes slightly more than 1 pint.
Maggie used this to make a great snack for us. When you read it you may say oh that doesn't sound good. But try it you will like it.
Maggie's Cottage Cheese Snack
1 small container of small curd low fat cottage cheese
1 tablespoon of red pepper mayonnaise
1/2 of small yellow onion chopped fine
black pepper to taste
Mix all ingredients and serve with saltine crackers and mint tea. You can add more of the mayonnaise if you like. Or add a little extra red pepper if you like. My girls even liked this when they were little!
These cheese straws are everyone's favorite treat. Great for a holiday party too. Just follow the ingredients and directions closely. My girls wanted to make cheese straws and they asked their Granny Jane to show them how. They came home and went to the grocery and bought their ingredients but they bought pre shredded cheese and margarine not butter and the cheese straws turned out to be rubbery blobs! They tried and I was impressed with that!
Granny Jane's Cheese Straws
2 cups plain flour
1 stick unsalted butter room temperature
1 pound Sharp Cheddar Cheese grated this should be about 4 cups
1 teaspoon red pepper
1 teaspoon baking powder
Ok there are rules that you have to strictly follow to be successful with this recipe
1. Buy a good quality block cheese. Do not use pre shredded cheese. It does not have enough moisture.
2. Cheese has to be room temperature. I usually leave it out over night.
3. Do not substitute margarine for butter. Real Butter unsalted at room temp.
With electric mixer mix all ingredients until a creamy. With a star tip pastry bag make 2 -3 inch strips on ungreased baking sheet. Bake about 12 to 14 min in 400 degree oven. The cheese straws should be crispy and slightly browned. When completely cool store in air tight container, they will stay fresh for several days in container. I usually layer them with wax paper or parchment paper.
Cheesies
1/2 pound Swiss Cheese grated about 2 cups
1/2 cup grated parmesan cheese
1/2 cup butter room temperature
3/4 cup sifted flour
3/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 egg
1 teaspoon water
Paparika
Do not use pre shredded cheeses. Buy good quality blocks of cheese.
Knead together 1 1/2 cup swiss cheese and all ingredients except egg, water and paprika. Form into a ball and chill 15 mins. Break off about a tablespoon of the mixture and form into a small ball. Then flatten the small ball into a circle. Arrange on an ungreased baking sheet leaving space between each. Brush lightly with egg and water beaten together. Sprinkle remaining 1/2 cup grated swiss cheese. Bake 425 degree oven about 10 min. until puffed and lightly brown. Remove from oven let stand on sheet for 2 min and sprinkle with paparika remove to rack to cool completly. Store in air tight container. Makes about 40 pcs.
These look nice if you use the tines of a fork to flatten. Great for a party or gifts. The cheesies will stay fresh up to a week in an air tight container.
Granny Jane's Mint Tea
6 regular Lipton teabags or 3 family size teabags
3 lemons
6 sprigs of mint
1/2 gallon boiling hot water
1 cup sugar
In a large heat proof mixing bowl place tea bags, juice the lemons and add the rinds to bowl, add sprigs of mint. Pour the hot water over all and cover bowl with a towel. Let stand until cool. Remove lemons, and mint. Add 1 cup sugar and 1/2 gallon of water in 1 gallon pitcher stir and serve over ice with a sprig of fresh mint. Store in refrigerator.
Placing the lemon rind in the bowl with the steeping tea bags and mint is key to this tea's success.
Wednesday, November 17, 2010
Crushed Peanut Cake... 2 pics from 2006
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| Dylan on top of the log, Zack standing and Joey inside the log! This was taken in 2006. You guys have really grown! |
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| 2006 Joey left Dylan right outside The Tavern on Grand in St. Paul |
For the cake use:
Duncan Hines Butter Cake mix prepare according to package directions and divide into 3- 9" cake pans. Bake as directed on package. I find 17 to 19 min to be average time needed.
Frosting
2 cups sugar
1 cup milk
1/2 cup unsalted butter...... no margarine
1 teaspoon vanilla flavoring
5 to 6 cups dry roasted peanuts unsalted and crushed or fresh roasted peanuts crushed
Mix and bake the prepared cake mix. Cool the layers on racks.
Roast fresh dry peanuts in 350 degree oven for 10 to 15 min. stirring occasionally. Do not add any oil or salt. Just peanuts.
If you use dry roasted peanuts from the grocer just crush them.
Crush the fresh roasted or dry roasted peanuts in a food processor or blender. Or you can put them in a ziploc plastic bag and roll them with a rolling pin. Crush them to a coarse consistency.
Cook the sugar, and milk over medium high to medium heat until it begins to thicken. Then add the butter let it come back to a boil and when thickened to the point it coats the back of your spoon remove from heat and add the vanilla and the crushed peanuts in three additions. You want enough peanuts in order for the frosting to be a consistency that it will spread between layers and on the top and sides of your cake. Let it stand for about an hour before you serve it. Cover only when completly cooled.
The last time Momma made this cake I measured the peanuts as we crushed them and we ended up crushing about 6 cups of nuts. This is another one of those family recipes that no one measured they just did it! I guess the measurements could vary depending on the consistency of the crushed nuts and the size of the nuts that you crush. The consistency of the crushed nuts should resemble graham cracker crumbs in butter.....like in a cheesecake crust.....So it all boils down to add the peanuts a little at a time and make the frosting thick enough that you can spread it on the cake and it stays there!
Tuesday, November 16, 2010
Momma Peacock's Mother......... Molly's Icebox Fruitcake and 2 of Granny's fruitcake recipes
This is a recipe that Momma Peacock said her mother, my great grandmother, Molly Kelly Lott made for as long as she could remember. It's real simple, taste great and doesn't require anything but a spoon, and a bowl to make!
Molly Lott's Icebox Fruitcake
1 box of vanilla wafers crushed
1 can of condensed milk
1 box of raisins
1small jar of Maraschino cherries drained and chopped
2 cups of pecans chopped fine or about 1 qt. whole pecans
1 can of "Angel Flake" coconut (this is sweetened coconut)
In a large mixing bowl combine vanilla wafers crushed and condensed milk. Add the remainder of the ingredients and with your hands blend them together. Butter a 9 x 11 dish and press the fruitcake into the dish. Cover with plastic wrap and refrigerate for at least 4 hours.
The easiest way to crush the vanilla wafers is put them in a large plastic bag and roll over the bag with a rolling pin.
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| This is Molly Peacock, my cousin, named after Molly Lott our great grandmother, with Momma Peacock at Brandi's wedding. Mary Scott didn't want her picture made! |
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My Granny loved fruitcake. There are more fruitcake recipes in her box than any other type of recipe.
The Christmas I was 9 years old Granny and Grandpa came over to our house for a visit. With Momma's direction, earlier in the day, I made Momma's Peacock's icebox fruitcake. I was all excited for Granny to try it. She had never tasted fruit cake that you didn't have to cook. She loved it. I was so proud. I cut some of the cake in squares and put them on a plate and covered the long dish back up to go back in the refrigerator and standing in the the door of the refrigerator I drop it! It breaks into a millon pieces....momma's new dish and all of the cake. Daddy scolded me and I cried and Granny said "Well Katie it's just cake and there will be more cakes. Don't you worry about it! Just let your Daddy bark it's what he thinks he has to do."
Good old Granny she was always a great cheerleader! When she died the preacher characterized her with a heart of gold and likened her to a lioness protecting her cubs when it came to her children.....very true. She could give us down the road if we needed it but if she heard someone else speak ill of one of us she would bow up like a mad cat!
On those great Saturday mornings, I spent at her house I usually watched The Lone Ranger with Mickey Wayne, daddy's youngest brother. Then Granny would shoo him out the door....sometimes with her broom wacking at him, never really hurting him! He would laugh at her and then she would really get mad! Granny loved us all very much. She was "Aunt Vern" to her nieces and nephews. They all knew they had a hug and someone to talk to, and a warm bed and a good meal at her house any time they wanted or needed to come.
I am posting two of Granny's Fruitcake Recipes below.
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Momma Peacock's house was always full of people when we were growing up. Lota Lee Lott was her name. She was born in 1919. I think she was born in Dale County, Alabama. She was the baby with 1 older sister and 6 older brothers. Her siblings each had several children and came to visit as often as they could. Aunt Lucille, her sister, and Uncle Burt and their families lived about 10 miles away close to Slocomb. The rest of her family lived in central Florida, on the Suwanee River, and in Tampa, Clearwater, Largo and Lady Lake. There was always a lot of laughter in the house when they were together. We all had a great time. I loved to visit with the cousins from South Florida. Paula was the only girl cousin so she and I bonded right off. Other than Becky and Brenda there were never any girls around, so when Paula came to visit it was a big treat for me and Becky.
Grandma Molly, Momma Peacock's mother, came to live with Momma Peacock when I was about 6 years old. Prior to that Grandma lived with Uncle Damon, her son in Lady Lake. Grandma passed away there at Momma Peacock's house. When she died the funeral home brought her back to the house and friends and neighbors came to the house to pay their respect. This was around 1964.
Momma Peacock was "Momma Peacock" to everybody in the community. When we were growing up the preacher of our church even called her "Momma Peacock." He was a young man that worked with Daddy Peacock building houses. He spoke at her funeral and commented that she was the hardest working, happiest woman he had ever known. She believed that God would not give us anything that we couldn't handle and she relied on her strong faith in God for everything.
Momma Peacock was a hard worker. She lived by herself for about 25 years after Daddy Peacock died. Her youngest son Ricky, and Sharon his wife, lived next door. But she was very independent, and planted her own garden and cut her grass until she was about 81. She never had a driver's license. When she was in her 70's she took the written test but never took the driving test to get her license. Becky and I were laughing about that and she said she just wanted to know that she could get her license if she wanted to. :-)
On her 80th birthday we gave her a big party and she had a wonderful time. I miss her every day. She taught us all alot about life, family and being a good person, just by the way she lived her life. She was a friend to everyone and everybody loved her.
I have pictures I want to share with you of the Lott family but they have not been scanned yet. I'm working on it now and through the week of Thanksgiving, I will have more pictures and stories about that side of the family.
Divinity Fudge... More details from Momma!
I am thinking about trying the divinity fudge recipe for the holidays. I compared the recipe I posted on the 12th for Divinity Fudge and Momma's recipe and I found differences. The ingredients are a little different and there is more information about the cooking process...but still not enough so I called Momma and she gave me more information. I will try to record that here to share with you.
Measure and assemble all of the ingredients before you start. You will need Medium size boiler, candy themometer, or glass of cold water, wax paper, mixing bowl with electric mixer on stand.
Measure and assemble all of the ingredients before you start. You will need Medium size boiler, candy themometer, or glass of cold water, wax paper, mixing bowl with electric mixer on stand.
Divinity Fudge
2 1/2 cups sugar
1/2 cup (Karo brand) white corn syrup
2 egg whites
1/8 tsp. salt
2/3 cup water
1 1/2 cup nuts
1 tablespoon vanilla
Cook over medium heat sugar, syrup, salt and water until it forms a soft ball when dropped in cold water or 240 degrees on candy themometer. Pour half of the mixture into a heat safe bowl or large measuring cup is best. Then return the remaining syrup back to the burner and continue to cook until it reaches hard ball stage or 260 degrees. Stir this occasionally but you do not have to stir constantly.
While the syrup is cooking put the egg whites in mixing bowl and beat until they form stiff peeks. (Tip from Momma: Time this so your beaten egg whites do not sit more than 3 -4 min. before adding the 1st syrup. They will deflate if they sit anylonger.) Take the syrup you cooked to softball stage and with the mixer running slowly add the syrup. (Tip: pour the syrup in as close to the edge of the bowl as possible) By this time the hardball stage syrup should be ready. Remove from heat and slowly add this to the egg whites with softball stage syrup added. Beat until the mixture thickens and becomes heavy.
This is important.....add the pecans by folding them in. Do not add the pecans while the mixer is running. The mixer will beat the pecans and cause the oil to flatten your divinity.....so fold in and then drop by small spoonfuls onto wax paper.
If you like Maraschino cherries drain them for at least an hour before adding. Chop the cherries and fold them in by hand.
O.K. I am going to try this when it stops raining. : -) Remember no humidity, or hot kitchen. Best to do this when you are not cooking other things.
Monday, November 15, 2010
Family memories and pictures Nov. 15, 2010
I am so blessed to have a big loving family. When my daughter Tricia went away to college she came home and told me that she was so surprised when she learned that most of her classmates didn't know their Grandmothers. She grew up close to her grandmothers, and her great grandmothers. Granny, daddy's mother and Momma Peacock, my mom's mother were at the center of my life growing up. We lived within walking distance of Momma Peacock and about 7 miles from Granny. I spent as much time as I could with both of them.
My mother was next to the oldest of 6 children. When I was growing up her 3 youngest siblings were still living at home. Ricky was Momma's youngest brother and only 3 1/2 years older than me. We spent alot of time together playing and working. I loved it when we could play with my two cousins, Butch 2 years older and Becky 4 months older than me. They lived close by and we played together at Momma Peacocks as hard as we could when we were together. We were all over the woods climbing trees, and building forts. Becky and I had to play boy games with Butch and Ricky and then they would play hopscotch with us or we played marbles sometimes.
We built great forts. Some out of wild finnel that we wove into baracades and stacked to form a teepee. When we were older we all worked on a tree house made out of scrap wood left from the new barn Daddy Peacock built. One day in the fall Butch and Becky came over and with Ricky we went for a hike and took a picnic. Becky and I were about 7 or 8 at the time. Ricky had some matches and built a fire. He was very responsible and made sure we didn't get hurt and he smothered the fire out with dirt when it was time to go home. Later that night I was in the car with Momma and Daddy and the boys, going over to Granny's and we saw a tree on fire in the pasture. It was our tree where we had the picnic earlier that day. Daddy and my uncle Hugh put the fire out. We were in big trouble for playing with fire. Ricky was in the most trouble since he was the oldest and had the matches.
Daddy Peacock built houses for a living. He built our house in 1963. Momma and Daddy worked nights and weekends for months doing the finish work on the inside. While our house was being built we were living with Momma and Daddy Peacock. My brother Greg was 3 then and I was 5. He decided to ride his tricycle from Momma Peacock's house over to our house where Daddy Peacock was working. It's about 1/2 mile down a sandy dirt road. A long way for a little guy on a tricycle. Daddy Peacock asked Greg what he was doing over there. Greg told him that he had a phone call and he needed to come home. Daddy Peacock stopped what he was doing and took Greg and the tricycle back home!
Greg 2 yrs old.
Greg and his tricyle were trouble for me before the phone incident. We rented a house nearby for a while before we moved in with Momma Peacock. There is a porch that runs across the front of the house and it is about 3 feet off the ground. There were big boxwoods around the porch, there was no rail on the porch. Greg was learning to ride his tricycle and he wanted me to push him. So we went round and round and he kept saying go faster, faster. I went really fast and pushed as hard as I could and let go. Greg and the tricyle went flying off the porch and landed in the top of the boxwood. I didn't think about he didn't know how to stop. Woops I was in trouble again!
Me 4 and Greg 3
Ricky passed away from heart failure in 1990. Becky passed away a year ago yesterday Nov. 14, 2009. I miss them both very much.
Aunt Brenda is Momma's youngest sister. She is 5 years older than me. Calee is her daughter and Brandi is Ricky's daughter. We lost Calee in Nov. 2008. Very suddenly she was gone and we miss her very very much. She was a sweet angel that blessed all of our lives.
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| Momma Peacock and Butch in the background |
My mother was next to the oldest of 6 children. When I was growing up her 3 youngest siblings were still living at home. Ricky was Momma's youngest brother and only 3 1/2 years older than me. We spent alot of time together playing and working. I loved it when we could play with my two cousins, Butch 2 years older and Becky 4 months older than me. They lived close by and we played together at Momma Peacocks as hard as we could when we were together. We were all over the woods climbing trees, and building forts. Becky and I had to play boy games with Butch and Ricky and then they would play hopscotch with us or we played marbles sometimes.
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| Butch sitting on top of car. Becky standing and me sitting behind the wheel. |
We built great forts. Some out of wild finnel that we wove into baracades and stacked to form a teepee. When we were older we all worked on a tree house made out of scrap wood left from the new barn Daddy Peacock built. One day in the fall Butch and Becky came over and with Ricky we went for a hike and took a picnic. Becky and I were about 7 or 8 at the time. Ricky had some matches and built a fire. He was very responsible and made sure we didn't get hurt and he smothered the fire out with dirt when it was time to go home. Later that night I was in the car with Momma and Daddy and the boys, going over to Granny's and we saw a tree on fire in the pasture. It was our tree where we had the picnic earlier that day. Daddy and my uncle Hugh put the fire out. We were in big trouble for playing with fire. Ricky was in the most trouble since he was the oldest and had the matches.
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| Becky on the left and me on the right. Christmas 1965. We were in the 3rd grade and we asked for the same thing for Christmas, a doll and record player. We had lots of fun! I had the Lennon Sisters Album, Elvis Christmas, and Hank Williams,.... Sr. of course! |
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| Momma and Daddy Peacock 1970's |
Greg 2 yrs old.Greg and his tricyle were trouble for me before the phone incident. We rented a house nearby for a while before we moved in with Momma Peacock. There is a porch that runs across the front of the house and it is about 3 feet off the ground. There were big boxwoods around the porch, there was no rail on the porch. Greg was learning to ride his tricycle and he wanted me to push him. So we went round and round and he kept saying go faster, faster. I went really fast and pushed as hard as I could and let go. Greg and the tricyle went flying off the porch and landed in the top of the boxwood. I didn't think about he didn't know how to stop. Woops I was in trouble again!
Me 4 and Greg 3 Ricky passed away from heart failure in 1990. Becky passed away a year ago yesterday Nov. 14, 2009. I miss them both very much.
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| Christmas 1984. Momma and Daddy Peacock, Ricky and me holding Lee Ann. |
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| Aunt Shirley, Tim, Butch, Becky and Uncle David Aunt Shirley and Uncle David's Golden Wedding Anniversary in 2005 |
Becky was a really good cook and made beautiful cakes. She made the cake in this picture for Aunt Shirley's 50th anniversary.
I will try to get some of her recipes and post them for you. Her recipe for a basic butter cake is the best I have ever eaten and everybody loved her candy "Rum Balls" she made every Christmas. Everything she cooked was good! :)
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| Calee, Brandi and Brenda at Brandi's wedding |
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Brenda and Me |
Friday, November 12, 2010
Now with all things I am blessed
You are the poem I dreamed of writing, the masterpiece I longed to paint.
You are the shining star I reached for in my ever-hopeful quest for life fulfilled.
You are my child. Now with all things I am blessed.
Basic White cake, Bertha's Coconut Cake, and Divinity Fudge
This recipe was in Granny's recipe box. Looks like a basic cake recipe she used often. She loved Swans Down cake flour. 
This was a common frosting for a special cake.
This is the frosting that everyone loves! Aunt Bertha always sprinkled coconut on top of the frosting between 3 layers, top and sides.... Don't try to make this frosting on a humid day or in a humid hot kitchen. The humidity will not let it become fluffy!
This is the candy everybody loves. Best results are going to come in dry non humid conditions. Also it's a good idea to have all of your ingredients ready to add. It is delicious with chopped pecans. Maraschino cherries chopped are good also. If you add cherries just be sure to drain them for about 30 min. before you make the candy.
Spinning a thread refers to the hardball stage. If you are using a candy themometer, let the mixture cook until it gets to hardball stage which is 260 degrees. Another way to test if you don't have a themometer is to drop the hot syrup into a glass of water and if it sinks to the bottom of the glass it's hardball stage.
My Niece Brooke is 12 Today!!!!
Happy Birthday Brooke! I can't believe you are 12:) I hope you have fun with your friends tonight. Watch out for payback from Colton!
I am posting some pictures of your happy little face that are some of my favorites!
Sharing Poo with Colton:)
We like to watch movies. One day we were watching Babe. I thought Brooke would like it because she has always loved animals. All of a sudden Brooke started sobbing really hard. She said she was crying because Babe was lost. I turned the movie off! :)
Having punch with Gracie during Baby Shower for Cicely.
Cousin "It" Is Here!
Jasmine, Count Dracula and The Little Mermaid.
With Isa during a party!
Dressing Stephanie!
"You're kidding....."
Brooke, her dad and baby King Louie:)
I am posting some pictures of your happy little face that are some of my favorites!
This was taken when you were born in Flower's Hospital.
Your Dad with your Granny and Great Grandmother Momma Peacock. We were all so happy when you finally came! You were a beautiful baby.
This is a picture of Brooke and her Poo Blanket. Poo was her constant companion. He had to be with her at all times. I think he still is!
We like to watch movies. One day we were watching Babe. I thought Brooke would like it because she has always loved animals. All of a sudden Brooke started sobbing really hard. She said she was crying because Babe was lost. I turned the movie off! :)
Brooke, Poo and....... Is that Donald Duck?
In Grandpa's Lap eating Cheez Its with Gracie.
Playing and Singing Jesus Loves Me!.....
Presenting.......THE FACES OF BROOKE
BIG APPLES!
During the shower....in background are Brooke's Granny, Aunt Kim's back, cousin Whitney, cousin Calee, great grandmother Momma Peacock, Aunt Mary, Cicely opening presents, Brooke and Colton.
Home from School Sick with Colton!
That Book Looks Serious!
Halloween Party 2005
Cousin "It" Is Here!
Jasmine, Count Dracula and The Little Mermaid.
With Isa during a party!
Dressing Stephanie!
"You're kidding....."
Brooke, her dad and baby King Louie:)HAPPY BIRTHDAY BROOKE! WE LOVE YOU AND WE ARE VERY PROUD OF YOU!
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