September 16, 2014

This recipe was one I found in an old recipe book. I wanted a cookie I did not have to roll out. I learned this cookie was adaptable and made sugar cookies with it also. Mom liked them so well I used some flavorings and made them into many kinds of cookies. Hunting through my old recipes this card had to be taped over it was soo used. A sign of  a very good cookie to me… DSCN6488 So here is the recipe…


BAKE 375 8 to 10 min. DO NOT OVER BAKE


3/4 cup CRISCO (use sticks)
1 cup sugar
1/4 cup molasses
1 egg
2 tsp soda
2 cup flour
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt

Small bowl with granulated sugar for rolling

Cream shortening with sugar, spices and salt
Add the rest of the dry ingredients and mix

Form into 1 INCH balls and roll
these balls into granulated SUGAR

DOUGH will be similar to gingerbread in color and smell.
Place balls 2 inches apart on an UNGREASED
COOKIE SHEET… PRESS balls flat with a sugared
glass.  BAKE  375  8 to 10 min. for chewy cookies…



OMIT the spices and add ONE teaspoon vanilla
OMIT Molasses and add 1/4 cup corn syrup
Can add lemon or orange flavoring also for flavored cookies.
ROLL out in balls and roll in sugar and press cookies in same fashion as
Molasses and bake at a little longer 12 minutes for CRISPY cookies.





August 21, 2014

I am adding the way that our family sometimes eats yellow squash. There are really three ways I eat it but this one was a particular treat we only had once in a while. Sure you have heard of Fried Zucchini, sometimes they use a batter on it. Our recipe for fried yellow squash is pretty simple. 

Slice the clean yellow squash in circles or lengthwise.

In one shallow dish beat 1 or 2 eggs in another dish place some cornmeal.

Dip the squash in beaten egg and then in a dish with white or yellow cornmeal. 

Fry this in the oil of your choice until golden brown. Salt and pepper to taste.

Lay fried squash on paper towels to drain. TASTY!!




January 17, 2014

HOW old is old?Is the old-fashioned way the long way?  Mom’s rice pudding was used with Instant Rice, not the long grain. It was baked in the oven for about an hour or so. I remember her making this in the wintertime mostly. You had to stir it every 20 minutes or so to keep the raisins from sinking to the bottom of the bowl. This is her version.. she had to double the recipe for our family of five and have at least some left overs..YUM!  I still have the large bowl she baked it in. She placed the bowl on an old cookie sheet (with sides), but we had to watch it so the water would not evaporate.

 1 cup instant rice

2 1/2 cups milk

3 large eggs, lightly beaten

3/4 cup sugar

3/4 cup raisins

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (or taste)

1/4 teaspoon ground nutmeg


Preheat oven to 325 degrees F.( Spray your bowl or you will have to scrape it.)

In a large bowl, stir together all the ingredients. Pour mixture into baking dish or bowl. Place in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours,stir after first 20 minutes and bake until lightly browned and set.  SERVES 6.




January 17, 2014

This recipe was a favorite one my Aunt Kay made almost every Christmas for years. She made pies with this recipe. When I asked her where she got the it, she would not say. It took me a long time to get her to give it to me. My grandmother used cocoa for her chocolate puddings and pies. It never was liked or fought over like my aunts was. The only change I made in the recipe was the sugar. I thought it was too sweet so I reduced the amount. No store-bought pudding beats this one. I hope you like it like our family does. 


2 Tbsp margarine
2 tsp vanilla extract
3 Tbsp nestle quik chocolate mix
3 Tbsp cornstarch
3 egg yolks, 
1 c sugar (I used 3/4 cup)
2 c milk
1 pie crust, baked if you prefer pie.

Add together the sugar, cornstarch, and Nestle Quik.
 Stir in one and half cups of milk.
 Beat the egg yolks together and stir in the other half cup of milk.
 Add to sugar mixture.
 Cook until thickened in a double boiler; stirring constantly.
 Remove from heat and stir in vanilla and margarine. Cool slightly.

I use a saucepan not a double boiler, my aunt did too and this recipe came out fine. Just be sure
you stir it. This makes enough for 4  1/2 cup servings. 



March 15, 2013

The local grocery store sells this simple dessert by the pound. They call it IRISH FLUFF, it’s also called Pistachio Delight by some people and WATERGATE SALAD by others…. I have made it many times. Here is my version of the recipe. 


1 (20 ounce) can crushed pineapple, drained
1 (3 ounce) package instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 (10.5 ounce) package miniature marshmallows
In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve. 
                                               Pistachio fluff




February 8, 2013

THIS recipe has changed for me several times. The first time I made it I went exactly by the recipe. The next time I added this and that. It is very easily changed to suit the individual taste. I use a 2 quart square or round casserole dish. This is a microwave recipe.. I rarely put it in the oven.


I add  about 6 or 8  frozen chicken breast fillets to the bottom of the casserole dish. I do not use whole breast pieces as they take too long to cook. In a separate bowl mix the following..

  1. 1 can of cream of celery or cream of chicken soup
  2. 2 soup cans of water
  3. 1 1/2  cups of instant rice
  4. 2 tbsps minced or chopped onion
  5. 1 can of mixed vegetables  drained
  6. 1 cup of finely shredded sharp cheese
  7. Stir this mixture together and pour over the chicken

Bake this in the microwave uncovered for 15 minutes on full power, then reduce power to 50% and bake another 15 minutes. Check to make sure the chicken is done. Can add any kind of canned vegetables you want if you prefer other than mixed. This will serve 4-6 people. 



January 25, 2013


Mom grew up in Tennessee. Her stepmother was a great cook. She always made the most delicious desserts and dishes. Mom got the recipe for Hummingbird cake from her. She put her own twist on the recipe by putting the cake mix in bread pans. She made bread out of it. She said “The recipe was basically a really good banana bread.”  Mom made this cake at Easter time and sometimes by special request for a birthday. This is a three layer cake and is very rich, it serves at least 12 or more people. I don’t make this much anymore because it makes such a large cake. Above is a photo I found on line that looks like it. 

  • For The Cake

    • Nonstick vegetable spray
    • All-purpose flour, for pans
    • 3 cups self-rising flour
    • 2 cups granulated sugar
    • 3/4 cup vegetable oil
    • 1/2 cup finely chopped pecans
    • 2 very ripe large bananas, mashed
    • 1 (8-ounce) can crushed pineapple, with juice
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon
    • 4 large eggs, beaten
  • For The Frosting

    • 1 pound (1 box) confectioners’ sugar
    • 8 ounces cream cheese, room temperature
    • 6 tablespoons (3/4 stick) unsalted butter, softened
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon milk, or more if needed
    • 1/2 cup finely chopped pecans


  1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
  2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
  3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
  4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
  5. Prepare the frosting; in the bowl of an electric mixer combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
  6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready.( I refrigerate what cake is remaining.) This recipe makes at least two large size bread pan loaves.



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