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Showing posts from March, 2010

Lemon Texas Sheet Cake

The scent of lemon is in the air with this cake. It won’t make you pucker up but, it will be the perfect end to a meal!

At last, winter is over and it’s time to pull out the spring recipes! This one is just in time for Easter if you are looking for a delicious dessert.
Lemon Texas Cake puts a great spring twist on the conventional chocolate cake, Texas Sheet Cake.  I’m sure most of you are familiar with that cake but this lemon cake is just what we need this time of year as it starts to warm up a little!  It is a thin flat cake that can be put together quickly and baked quickly. 

I’m not sure how I came upon this recipe but like it just for the love of fruity cakes.  This cake is filled with lemon love in every single bite!  I love lemon flavored desserts and this one uses natural lemon juice.  None of the bottled stuff goes into this cake and it has even extra zing because of the grated lemon rind and lemon flavoring, topped with a great lemon frosting. 

Lemon Texas Sheet Cake

Cheddar and Chive Scones

The first time I made scones was a disaster.  It was years ago and they were inedible.  They were dry as a bone, crumbling into a hundred pieces.  Looking back at the recipe, I realized there was no liquid in it and that surely must have been the problem.  Now, I have moved on this to this great recipe and thankfully they are moist and hold their shape. 

The scone is a small British quick bread that is popular in North America also and can be sweet or savory.  The early recipes were made with oats, prepared into a large round cake and baked on a cast iron griddle in an open hearth.  To make it easily divide into portions, they were deeply scored before being baked. 
A scone is a wonderful thing:  buttery, soft yet firm with being very easy to make.  They are a lot like biscuits but do tend to get hard once they are cold, probably because the dough is on the dry side.  That’s OK though; just dunk them in a cup of coffee or tea!
This scone recipe includes lots of cheddar cheese, butter a…

Sunday Morning Quick Coffee Cake

 Sunday Morning Antonio Feralli
Good morning!  Ah, it’s Sunday morning and time for a coffee cake.  There’s nothing like it early in the morning with a cup of steaming coffee.  I love the aroma coming from the oven, filled with a great cinnamon fragrance.  It makes the house smell like a bakery…
This is a recipe of Mom’s; it’s moist, buttery and filled with plenty of good things!  She added 1 cup of sugar, I add ¾ cup; she had a great sweet tooth and loved her sweets.  It also combines sour cream and chopped nuts, with a nice flavorful streusel on top. 
This coffee cake is very good and quite easy to make; quick like she says!  Mix it together; pop it in the oven and Voila!  You are ready to enjoy it hot out of the oven, warm or room temperature.  And it even freezes well if you care to do so.  I like it right out of the oven myself!
So get to baking your coffee cake and brew up your coffee!     

Quick Sour Cream Streusel Coffee Cake
1 stick butter 1 cup sugar 2 eggs 1 cup sour cre…

Alice’s Creamed Asparagus on Toast

Don’t you just love fresh asparagus in the springtime?  We do and have it often.  I had usually eaten steamed asparagus but, when I met Bill, I learned there is another delicious way to enjoy it. 
I lived in Louisville, met Bill and came up here to Crystal Lake to meet his family.  One of the meals his mother, Alice, prepared was fresh caught blue gills with creamed asparagus on toast.  I thought I’d died and gone to heaven!  I could not get enough of it - I’m sure my future mother-in-law thought I was eating like it was my last supper!   I love, love blue gills and what could be better than fresh ones? 
Herb, Bill’s father, was a great fisherman and caught many varieties of fish.  In fact, after we moved here in 1980, we bought a house in a subdivision with a lake for fishing and are still here.  

My father-in-law stored his boat here and especially after he retired, we would find him out on the lake many a day and we thoroughly enjoyed his bounty!  Unfortunately, they changed the l…

Kathryn’s Orange Cake

Kathryn was a cousin of Mom’s, Ez’s daughter.  She probably died before I was even born; however, I heard Mom talk about her many times ~ what a great cook and baker she was.  Mom learned a lot about cooking from Kathryn and prepared many of her recipes, including this cake. 

 Photo credit ~ Al Hopkins
I do remember Ez Courtright though.  He was a small bald man with a moustache, wore glasses and smoked cigars.  What I remember most about him was his laugh.  I can hear him now with his soft deep laugh and he was always jovial with something funny to say.  And he adored his grandchildren!

To tell you how old this recipe is, it includes Spry as an ingredient.  Do you remember Spry?  It’s a vegetable shortening first produced in 1936.  It lost its appeal in the early 1950’s because mainly of Crisco.  As I remember it, it was very yellow but, I’m not sure about that.  Spry’s mascot was Aunt Jenny with her saying, “We can afford to have cake oftener.

It seems we seldom hear of orange cake…

Lindsay’s Chocolate Café Chocolate Chip Cookies

Midwest Living magazine published a wonderful recipe for chocolate chip cookies and I would like to share it with you.  These cookies are made at Lindsay’s Chocolate Café and Coffee House in O’Fallon, Missouri, in the St. Louis area.  I will definitely be visiting this café the next time I am headed that way!
The cookies have a “flavor-packed lineup” of ingredients that make for a great treat.  They are filled with rolled oats, grated milk chocolate, semi-sweet chocolate pieces and nuts to make each bite delectable.  The double chocolate adds color and flavor and the oats and nuts add a great chewy texture.

The unique thing about this recipe is that the cookies can be baked on a preheated stone as well as cookie sheets.  The article states that the baking stone makes slightly crisper edges.  I have never heard of cookies being baked on a baking stone.  Are you familiar with that?
Lindsay’s Chocolate Café Chocolate Chip Cookies
2½ cups regular rolled oats
2 cups all-purpose f…

Navy Bean Soup

My cousin, Vicki, commented a while back on my round steak post about how much she loves it, and  when her Mom asked her what she wanted for her birthday dinner, she always requested round steak. 
I know what she means, as that's the way it is for me with bean soup and cornbread. This would be a perfect dinner to me anytime, even on my birthday.  I am guessing most people don't love it that much.

When I was growing up, I could count on every Saturday night Grandma cooking bean soup and corn bread or sometimes it would be with dumplings and always a large glass of ice tea.  Those were the good old days, for sure!

Most people like bean soup in a bowl best, but not me ~  I place a slice of bread on my plate, slather it with butter, load it up with bean soup and top it with a blob of ketchup.  Yum!!!  If I bake cornbread, that works just as well.  

Just basic thick bean soup, no frills, except for maybe a ham bone!

My Navy Bean Soup
1 pound navy beans 1½ quarts water or more…

Hasselback Potatoes

I love potatoes!

Hasselback potatoes are baked potatoes kicked up a notch.  They are named after the Restaurant Hasselbacken that first served them in the late 1700’s in Stockholm, Sweden.  

They're known throughout European cuisine with the Irish calling them Accordion Potatoes.  It makes sense to me because that is what they look like.  They are a fun potato to make and delicious to eat!

These potatoes look like they might take a long time to prepare but that is not the case.  I found that the easiest way to cut them is to place chopsticks, or wooden spoon handles, on both sides of the potato, hold it firmly and start slicing every ¼” from the top down to the spoon handles.  It’s very easy and a sure way not to accidentally cut through the whole potato.  When properly made, the potato should have opened up like the folds of an accordion into a fan shape.  

They are delicious and have a great presentation to add some dazzle to an ordinary meal or a holiday meal.  They go well with…

Congratulations, Matt and Kathy!

Congratulations, to the new bride and groom! 
It was a wonderful day, even with the 2” of snow!  We all had a fabulous time and have many good memories of it now.
We are so happy for you, Kathy and Matt! We wish you many, many years of love and happiness with a dose of humor and heaps of romance.  You are truly a couple that is a perfect match for each other!

 Time for the reception!

Their gorgeous cake!

One more dance!

Love and blessings!

A Wonderful Thing is Happening Tomorrow! And an Award!

I am ecstatic and overjoyed!!!  I will not be posting for the next couple of days as we have a great event happening in our family, Matt and Kathy are getting married tomorrow!  This is the first wedding in our family.
They have been going together for 2½ years and I have patiently (Bill probably doesn’t agree) been waiting for this day and am beside myself with excitement now and can hardly contain it. 
I have never attended a wedding where I didn’t have tears in my eyes when the bride walked down the aisle so I think I should have taken lessons in self-control before this.  I will probably fall to pieces when I see beautiful Kathy walk down the aisle and then be sobbing as I turn around toward the altar and see Matt and Bubba standing there!  Bubba sent an email this morning about his little speech at the reception when toasting the bride and groom.  My eyes were glassy just reading it….

Before I close here, I would like to tell you about an award I received:
A wonderful, formerly Midw…

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

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ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

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