The future is right ahead of me and new projects seem to beckon... Friends and memories of times past remain with me today. I love to share my stories along with comments and opinions (of course) of today's challenges. Photography is my hobby and opportunities to capture the scenes before me are mine for the taking. Born and raised in Michigan, the peaceful woods and wildlife trails have always attracted me. Graduating from high school in the early fifties, college was of no interest to me. I have learned one important fact about life; whover decided when a person becomes "old"...didn't know what they were talking about...My theory is; you're as old as you think you are....(I'm thinking about it..haven't decided yet.)
Mother used to make these cookies and they are definitely my favorite cookie recipe. Takes a bit of time but they’re worth every moment you spend. I call them “the Cadillac” of the cookies. Folks will love them!
2 1/4 Cups pitted chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts
(Boil slowly 10 minutes, mixing constantly.. let cool until warm)
1 cup shortening
2 cups brown sugar
3 eggs (beaten)
4 cups sifted flour
1/2 tsp salt
1/2 tsp soda
Roll out dough on floured surface about 3/8″ thick. Spread thickened filling on it.
Roll up into roll and wrap with waxed paper. Refrigerate several hours or until firm enough to slice.
Visiting friends in Ohio when Nickie shared her wonderful spaghetti recipe with us. Simply done, smells great while it’s cooking and tastes unbelievably good when canned you would be able to use it throughout the year.
40 bush tomatoes (approximately) run thru blender
12 medium onions (run thru blender)
6 green peppers (run thru blender)
Cook down and add
2 TBLSp Basil
2 TBLSp Oregano
16 oz vegetable oil
1 cup sugar
1/4 cup salt
Cook some more…then can it
Makes 8 qts
Folks used to can their favorites every year. Some still do and it takes us back to the days of Mom and Grandma and the great smell in the house while preparations are underway.
Mary Anne’s Healthy Homemade Bread I lay claim to this recipe. Homemade bread is my favorite. I was trying to find a way to make it so it wouldn’t be fattening; decided to check out the calories in the shortening to see if I could replace it with applesauce for the moisture. Turns out the shortening was 1800 calories against 100 calories of the same amount of applesauce. EUREKA! All I needed to find out was how it would taste. It tastes WONDERFUL. There is no flavor of applesauce, just really good homemade bread. This recipe makes 7-8 loaves. 7 would be the best but you could make each loaf a bit smaller and come up with 8. I freeze mine. Hope you take the time to try it. It takes the better part of a day to make a batch of bread, but you’ll feel so good about yourself, it will be well worth the effort. (The compliments are nice too.)
1/4 cup yeast, 2 TBLSP sugar, 2 1/2 cups very warm (not hot) water. Mix it well. Let stand for at least ten minutes to get the yeast working. It will be just fine when you get ready to add it even if it’s more than 10 minutes
2 1/2 cups scalded milk (put the pan over low burner until slight skim forms on top) Use regular milk or evaporated. Let the milk cool to warm. (Sometimes I place the pan in a larger pan with a couple of inches of cold water in the bottom to get the milk cooled down.)
1 cup UNSWEETENED applesauce, 1 cup white sugar, 1 1/2 TBLSP salt..mix well
Add milk and yeast mixture to applesauce and sugar and salt
Mix thoroughly with large mixer – I use a large Kitchen Aid Mixer..I’ve had my mixer since 1983 and I’ve never had a bit of trouble with it. Don’t know if they make equipment to last that long anymore.
7 eggs beaten (add to liquid last)..mix well
Add 5 lb flour, mixing slowly, but well, after each addition. I prefer King Arthur Bread Flour.
Roll out dough on WELL floured board or counter. My mixer isn’t large enough to completely mix the amount of flour needed. The remainder will be added as you knead the dough. You may need to use a bit more regular flour. You’ll know the texture.
Place in greased pan…you’ll need a large one. Let rise until doubled in bulk. About 1 1/2 to 2 hours. (Cover dough with clean cloth as it rises. I let mine sit on top of my stove and turn the oven on to about 200 to make a warm place.)
Punch down and let it rest for 10 minutes
Form the dough into a long round piece and cut the 7 or 8 sections for the loaves. (You’ll figure it out.)
You’ll need bread pans according to your number. (Of course) I’ve found that using Parchment paper is the best lining for the dough. It keeps the sides from sticking and pops right off when the bread is finished. I use a spray can with shortening to put a little on the tops of the loaves before I bake them. Sometimes it makes the tops look wrinkly when they’re done. It’s up to you. Do it..or don’t do it. The bread will be good. (Again, I lay a cloth over the loaves as they raise.)
Let the loaves raise for 1 1/2 hours or until doubled in bulk.
Bake at 395 deg. for 25-30 minutes. When they look right, you’ll know it.
I use 2 gallon freezer bags for one loaf. There isn’t enough room for 2 loaves and a 1 gallon freezer bag isn’t large enough. Oh well.
This recipe card is dated December 10, 1989. Aunt Evelyn was a farmer’s wife and a good cook. I haven’t tried this Beef Jerky but here’s the recipe for you just in case your man loves this stuff as much as mine does.
3-5 lbs very lean round steak
1 tsp onion powder
1/2 tsp black pepper
2 TBLSP liquid smoke
1 TBLSP salt
1 tsp garlic powder
A1 sauce…a little bit
1 cup warm water..mix together
Slice beef into strips 1/4 ” thick 1/2″ wide and about 4-5 ” long. Roll it thin with a rolling pin. Cut across grain of meat for crisp jerky.
Marinate in covered container several hours or overnight. Drain and pat dry w/paper toweling. Heat dry (about 175 deg) until it gets crispy according to your wishes. (Check it often) Seal in plastic bags.
Haven’t made these in a long, long time. My recipe dates back to the forties. Might be just what you’d like to try. Let me know how it works out for you.
1/2 lb. Vanilla Wafers
1 Cup pwd. Sugar
2 TBLSP Cocoa
1 Cup finely chopped nuts (preferably pecans)
1/2 Cup Light Corn Syrup
1/4 Cup Rum
Roll wafers into very fine crumbs. Mix with cup of pwd. sugar & cocoa. Add chopped nuts, syrup, and rum. Stir until blended with a stiff texture. Shape into 1 inch balls. Let stand 1 hour and roll in pwd. sugar and put nut on top. Put sugar on hands when shaping balls. Keep in tightly closed can for three days before using.
What is it about the cowboy scenario that speaks to us from the days when we went to the movies on Saturday afternoon to see Roy Rogers, Gene Autry and of course, Randolph Scott? As I recall, the price of admission at our local theater was 35 cents.
We listened to The Lone Ranger on the radio and can’t seem to get “hi-o Silver…awayyyyyyy….out of our memories. My friend Mary shared her cookie recipe with me and now I’ll share it with you.
1 Cup Butter
1 Cup Sugar (White)
1 Cup Brown Sugar
2 Cups Flour
1/2 t. Salt
1 t. Baking Soda
1 t. Baking Powder
1 t. Vanilla
2 1/2 Cups Oatmeal
1 Cup Chips (Chocolate or any flavor)
1 Cup Rice Crispies
Cream together butter and sugars. Beat in eggs. Add flour, salt, soda, baking powder and mix well. Stir in vanilla, oatmeal, chips and crispies. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 deg. for 10 minutes.