The Lovely Little Apricot

The beautiful little apricot is classified with the plum. The apricot tree does not grow too tall, about 12-15 feet high. In the spring, beautiful white to pinkish petals appear and smell delightful. The fruit is similar to a small peach and range in color from soft tinged yellow to orange with a hint of red on the side exposed to the sun. Apricots are a stone fruit and have a single seed enclosed in a hard stony shell. Apricots have a very short growing season.

The apricot tree has been growing since ancient times, with origins being domesticated in the Chinese region, although some say the apricot was first cultivated in India about 3000 BC. Apricots were introduced to Greece by Alexander the Great and the Roman General, Lucullus.

Egyptians usually dried apricots, added sweetener and then used them to make a drink called "amar al-din." which is served cold with sprigs of mint. I'm sure a refreshing drink on a hot summer day in Egypt.

There is an old adage that an apricot tree will not grow far from the mother tree. They prefer a well-drained soil with a pH of 6.0 to 7.0. Apricots are self-compatible and do not require a pollinator tree.

Apricots have a high fiber content and also possess the highest levels of carotenoids which are antioxidants that help prevent heart disease and reduce "bad cholesterol" levels and also protect against cancer.

An interesting story is that American tank-driving soldiers say apricots are taboo, by superstition. Tank driving soldiers will not eat apricots, allow apricots onto their vehicles and often will not even say the word apricot. This superstition stems from Sherman tank breakdowns. I wonder if this is true?

"This special feeling towards fruit, its glory and abundance, is I would say universal..."

Jane Grigson

Jerry and I have a Plumcot tree growing in our yard and the fruit is incredible. Full flavored with a definite apricot flavor. About the size of a medium apple, the fruit is a cross between a plum and apricot. We also have discovered the squirrels and birds love our tree too.

I hope you enjoy the recipes listed below.

I simply adore Chocolate Covered Dried Apricots and I know you will too. Luscious dark chocolate giving way to tender apricots. These make a great gift for Christmas to give to neighbors, bring to a luncheon, church or as a hostess gift.

40 dried apricots
12 oz. dark chocolate (good quality)

Melt the chocolate in a double boiler over simmering water, stirring with a rubber spatula. Remove from the heat when melted and drop the apricots into the chocolate and stir until well coated. Use a fork to lift from chocolate and place on parchment paper. Let dry in a cool place. Note: You can also dip the ends into finely chopped almonds if desired, or just dip half of the apricot into chocolate.

Apricot Kolaches - A Czech pastry; sweet soft yeasty rolls filled with apricots, prunes, cheese, strawberries, sausage, etc., and Texas is big on them. The town of West, TX located halfway between Austin and Dallas is known as the "Kolache Capital of Texas."

Dough
1 1/4 oz. package active dry yeast
4 Tbl. unsalted butter, softened, plus 2 Tbl. melted
1/2 tsp. salt
1 egg yolk
3 1/2 cups all purpose flour
3/4 cup milk
1 tsp. sugar
1/2 cup water (heated to 115 degrees)
3 Tbl. sugar
Filling
6 oz. dried apricots, finely chopped
3/4 cup sugar
1/2 tsp. fresh lemon juice
3/4 cup water
Topping
Mix; 3 Tbl. sugar, 1 Tbl. melted butter and 1/4 cup flour in bowl and set aside

Filling
Combine the apricots and water in a saucepan over medium high heat. Cook, stirring occasionally until water is evaporated and apricots are plump. Add the sugar, lemon juice and 1/4 cup water and cook, stirring frequently until thickened about 10 minutes. Remove pan from heat and let cool.

Pastry
In a bowl, stir the yeast with 1 tsp. sugar, and 1/2 cup heated water; let sit until foamy. In large bowl, beat 4 Tbl. butter with 3 Tbl. sugar until combined. Add salt and egg yolk beat until smooth; Add yeast mixture, 3 1/4 cups flour and milk to form a dough. Knead dough in bowl to form a ball. Cover bowl with a towel and set aside in warm place to rise for 1 hour.

Heat oven to 375 degrees. Divide dough into 16 balls; arrange on parchment lined baking sheet. Brush with remaining 2 Tbl. melted butter; cover with plastic wrap and let rise for 30 minutes. Using back of spoon make indentation in each ball. Spoon 1 Tbl. filling into each and sprinkle with crumb topping. Bake to golden about 30 to 35 minutes.

Chicken and Apricot Pasta Salad

12 oz. bow tie pasta
8 fresh apricots, seeded and cut into quarters
3 chicken breasts, boneless, skinless (cooked and sliced)
1 red bell pepper, julienned
6 scallions, thinly sliced including green part (save some for garnish)
1 1/2 cups fresh baby spinach
1/4 cup sliced almonds, lightly toasted (plus a little extra for garnish)
1 English cucumber, chopped
1 carrot, shredded
Dressing
2 tsp. fresh ginger, minced
1/3 cup rice vinegar
1/4 cup apricot juice
1/4 cup vegetable oil
1 1/2 tsp. toasted sesame oil
2 tsp. honey
1 garlic clove minced
salt and freshly ground black pepper to taste

For dressing; place all ingredients in blender and pulse until dressing comes together, taste and adjust seasonings, set aside  Salad; In a pot of boiling salted water, add pasta and cook until al dente, drain and refresh in ice water. Remove to colander and drain well. In a large bowl, add pasta and other ingredients, mixing well with dressing. Place on serving platter and garnish with extra scallion slices and extra sliced almonds.

Apricot Pie

Pastry for double 9-inch crust
1 cup sugar
3 Tbl. all purpose flour
1/4 tsp. freshly grated nutmeg
3 cups fresh apricot halves
1 Tbl. fresh lemon juice
1 Tbl. butter, cut into small pieces

Preheat oven to 425 degrees. Line a 9-inch pie pan with half of the pie crust. In a bowl, combine sugar, flour and nutmeg. Fill the pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with butter. Cover with top crust, trim and flute edges and make several small slits in top to vent. I like to brush the crust with a little egg wash or milk and sprinkle with sugar.

Chicken with Apricot Sauce

4 boneless skinless chicken breasts
1/4 cup flour for dusting
1/4 cup butter
8 dried apricots, thinly sliced
3 scallions, sliced including green part
1 cup chicken stock (good quality)
1 1/2 Tbl. cornstarch
1 Tbl. honey
3 Tbl. apricot jam
2 tsp. soy sauce
1 tsp. fresh ginger, minced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper

Mix flour, salt and pepper in a bowl. On a work surface with pieces of wax paper, pound chicken breasts to 1/2-inch thick. Dust with flour mixture, shaking off excess.

Melt butter in large saute pan. Add chicken and cook until done about 5 minutes per side. Transfer chicken to platter to keep warmed. To pan add apricots and ginger scraping up any browned bits. Mix broth and cornstarch and add to pan stirring constantly. Add scallions, jam, honey, and soy. Boil until thickened about 3 minutes, taste sauce and adjust seasonings. Place chicken back into pan for just a minute and remove to platter, pour over sauce and garnish with cilantro. Serve with couscous or rice.

Grilled Lamb or Turkey Burgers with Apricot Relish (no buns required)

2 1/2 lbs. ground lamb or turkey
salt and freshly ground black pepper
1 cup fresh apricots, pitted and diced
1/2 red onion, finely chopped
1/2 cup roasted red peppers in jar, drained and diced
2 Tbl. sherry wine vinegar
2 Tbl. olive oil
1/4 tsp. curry powder
1/4 tsp. sugar
1 cup unsalted pistachios, chopped
3 Tbl. fresh mint chopped
Pita bread, oiled and grilled
Tzatziki sauce
Sauce
3 cups plain Greek Yogurt, drained for at least 1 hour
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 large English cucumber, do not peel
1 Tbl. fresh dill, chopped

In a fine meshed colander add some cheesecloth and place over a larger bowl. Add yogurt and drain about 1 hour to remove excess moisture. When yogurt is drained add to a clean bowl. Slice cucumber lengthwise and remove a little of the seeds, shred onto paper towel to remove excess moisture, add to bowl with yogurt. Add salt, pepper to taste and stir in dill and lemon juice. Set aside.

In a bowl add meat and season with salt and pepper. Mix well and shape into patties about 3/4-inch thick.

In a bowl, mix apricots, onion, peppers, vinegar, oil, curry and sugar. Season with salt and pepper to taste. Add chopped pistachios and mint.

Grill burgers to desired doneness. Lightly brush pita bread with olive oil and grill. Place on platter and garnish with relish. Serve grilled pita bread alongside. I like to either make a pita sandwich with sauce and burgers or simply tear off pieces of bread, add a little sauce and a piece of meat and eat that way. Serve with couscous, and a Greek salad.

Apricot Scones

2 cups all purpose flour
1/4 cup sugar
1 Tbl. baking powder
1/4 tsp. salt
1/3 cup cold butter
1/2 cup dried apricots, chopped
1/2 cup pecans, lightly toasted and chopped
2 tsp. orange zest
1 cup heavy whipping cream, plus 2 Tbl.
Sugar for top of scones

Combine dry ingredients into bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and zest. With fork, stir in 1 cup whipping cream until just moistened. Turn on to lightly floured surface and knead about 6 times. Divide in half and shape into a ball. Flatten each ball into a circle and cut into wedges. Place 1-inch apart onto baking sheet, brush with remaining cream. Sprinkle with sugar. Bake at 375 for about 12 to 15 minutes. Remove to wire rack. Serve warm with butter, apricot jam and a good cup of hot tea.

White Chocolate, Apricot Oatmeal Cookies - What's not to like?

1 1/2 cups all purpose flour
1 1/2 cups old fashioned oatmeal
1/2 tsp. baking soda
1 tsp. salt
2 sticks butter, softened
1/4 cup sugar
1 cup light brown sugar, packed
1 tsp. pure vanilla extract
2 eggs
1 cup white chocolate chips
1 1/2 cups dried apricots, chopped

Preheat oven to 350 degrees. In a bowl mix flour, oatmeal and baking soda. In a mixer bowl, cream butter and sugar until light and fluffy. Add salt, vanilla and eggs beating until well combined. Gradually add flour mixture and beat until combined. Stir in chocolate chips and apricots. Cover and refrigerate 30 minutes.

Drop by heaping tablespoons of dough onto baking sheets. Bake 12 to 15 minutes. Cool on wire rack.

Pork and Apricot Salad

1 lb. pork tenderloin
1 cup apricot jam, good quality
1/4 cup white wine vinegar
2 Tbl. Dijon
salt and freshly ground black pepper
1 tsp. ground ginger
1 bunch scallions, sliced including green part
1/4 cup pecans, lightly toasted coarsely chopped
1/4 cup Maytag blue cheese (my favorite)
Mixed baby salad greens
1/2 cup dried cranberries
2 cups apricots, chopped
white wine

In a saucepan, add apricots and cranberries, cover with white wine and bring to a simmer to soften fruit. You don't want it too soft, so don't let stay in pan too long. Remove and drain.

Combine apricot jam, vinegar, mustard and ginger in small bowl. Reserve 3/4 of this mixture for dressing. Butterfly the pork tenderloin and lay open flat, brush with olive oil and season with salt and pepper. Grill meat until done and brush with remaining apricot mixture during last few minutes of grilling meat. Place meat on cutting board to rest.

On a platter, combine salad greens, apricots, cranberries, blue cheese, pecans and scallions. Slice the pork tenderloin into slices and place on top of salad. Drizzle with the reserved apricot salad dressing.

Squash Soup with Apricots

2 Tbl. butter
1 Tbl. olive oil
1 sweet onion, chopped
1 large butternut squash, peeled and chopped
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1 pear, peeled and chopped
1 cup fresh apricots, chopped
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3/4 cup heavy whipping cream

In a Dutch oven, add butter and olive oil. Add chopped onion and saute until soft, add squash, pear, apricots add chicken stock to cover, bring to boil and then turn down to simmer and cook about 45 minutes until squash is soft. Season with salt and pepper. Place mixture into food processor or blender and puree in batches, add back to saucepan when all is pureed. If at any time you require additional chicken stock add it. Add cinnamon, ginger and stir in heavy cream. Taste and adjust seasonings. Place soup in tureen and serve.

Apricot Salsa - serve over grilled chicken, pork or fish

1 1/2 cups fresh apricots, seeded and chopped
1/2 cup fresh pineapple, chopped
3/4 cup red pepper, chopped
1 English cucumber, seeded and chopped
3 scallions, chopped including green part
1 jalapeno, seeded and finely chopped
1/4 tsp. cumin
1/2 tsp. chili powder
2 Tbl. honey
2 small limes, juiced
zest of 1 lime
3 Tbl. fresh cilantro chopped

Mix honey with lime juice, then mix all ingredients including honey mixture together in a bowl, taste and adjust seasonings and chill until ready to serve.

Apricot Cookies with Amaretto Glaze - I found this recipe in a Dallas newspaper while waiting in the Dr.'s office

1/2 cup butter, room temp.
1/2 cup plus 2 Tbl. sugar
1 tsp. pure vanilla extract
1/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1 1/4 cups all purpose flour
1/2 cup dried apricots, chopped
1/4 cup slivered almonds, lightly toasted and chopped
Glaze
2 cups powdered sugar
7 to 8 Tbl. Amaretto

In large bowl of electric mixer, beat butter and sugar until light and fluffy. Add vanilla cinnamon and salt and mix well. Beat in egg. Stir in flour until blended, mix in apricots and almonds.

Place dough onto plastic wrap in shape of a log abut 12-inches long and 2-inch diameter. Wrap and place in frig for about 2 hours.

Preheat oven to 350 degrees. Place silpat or parchment paper onto baking sheets. Remove dough and slice into 1/2-inch slices. Bake cookies 13 to 15 minutes or until lightly golden. Remove to cooling rack.

Make glaze to desired drizzling consistency and drizzle over cookies. Allow glaze to set about 30 minutes before serving.

Apricot Coffee Cake - My daughter Brittany sent me this recipe, they love it for breakfast

3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 1/4 cups sugar
2 eggs
1 tsp. pure vanilla extract
2 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup pecans, lightly toasted and chopped
1 (26 oz) can apricot halves, drained

Preheat oven to 350 degrees. Lightly butter and flour a 13x9 baking pan.

In a bowl of electric mixer, cream 1/2 cup butter, cream cheese and sugar until light and fluffy. blend in eggs and vanilla, mixing well.

Combine 1 3/4 cups flour, baking powder, baking soda and salt. Stir alternately with milk into butter cream cheese mixture. Pour into prepared pan. Bake cake for 30 minutes.

Prepare topping; combine brown sugar, remaining 1/2 cup flour and cinnamon in bowl, cut in remaining 1/4 cup butter and stir in pecans.

Remove cake from oven when cooked, top cake with apricot halves and sprinkle with topping. Return to oven and bake an additional 15 minutes or until cake test done.


Bon Appetit

"Feasts are made for laughter"

Ecclesiastes 10:19

A Little of This, A Little of That - Part II

As I'm sitting here writing this blog I have the most fantastic smells coming from my kitchen. I'm roasting two organic chickens stuffed with fresh lemons, baby sweet onions from our garden and fresh rosemary. I always roast two chickens, that way during the week you will have chicken for; soups, casseroles, tacos, chicken salad, quesadillas, tossed salads, sandwiches, etc., My little dachshund, Bailey keeps going over to the stove and sniffing at what she knows will be a little treat for her later.

Do you remember the first thing you made in the kitchen? Did you help your mom, did you create something by yourself, how did it turn out? Have you had any of those "oops" experiences when cooking? I know I've had my share of them when I first started cooking, but that's how we learn and grow in our culinary endeavors.

"Good bread is the most fundamentally satisfying of all foods; good bread

with fresh butter, the greatest of feasts!" James Beard

James Beard's Delicious Rye Bread

2 cups rye flour

2 cups boiling water

3/4 cup molasses

1/3 cup butter or shortening

1 Tbl. salt

1 package dry active yeast

1/2 cup warm water

6 1/4 cups unbleached flour, approximately

Dried Black Mission figs (this is my addition, I like to cut them up and add to bread or rolls I make from this recipe. I don't do it all the time, but occasionally)

In a large mixing bowl, combine rye flour, boiling water, molasses, shortening and salt. Cool. Proof the yeast in the warm water and add to the rye flour mixture. Gradually add enough unbleached flour to make a stiff dough. Turn out on a floured board and knead until no longer sticky, about 10 to 12 minutes. Place in a buttered bowl, turning the dough to coat the surface. cover, and let rise until doubled in bulk about 2 to 2 1/2 hours. Punch down the dough and let rise again, covered 30 minutes. Turn out on a floured board and knead 3 to 4 minutes. Divide the dough into thirds and shape into round loaves. Place on baking sheets sprinkled with cornmeal or on buttered baking sheets. Cover and let rise in warm place until doubled in bulk. Bake at 350 degrees for 40 to 50 minutes, or until dark brown and hollow-sounding when rapped with the knuckles. Cool on racks. Finally, the time has arrived for you to slice a thick piece of warm bread, and slather (yes slather) it with fresh creamy butter. Pick it up and place near your mouth and take a big yummy bite! Ah, there are just some things that are so simple and satisfying and fresh homemade bread is one of them. enjoy, julia

Julia's Pumpkin French Toast - My husband, Jerry loves this for breakfast

7 eggs

1/2 cup solid pack pumpkin

1/2 cup honey (you can also use sugar)

1 Tbl. Agave Nectar (you can also use brown sugar)

1 tsp. pure vanilla extract

1/2 tsp. rum extract (optional)1/2 cup milk

1/2 cup heavy whipping cream

1 tsp. cinnamon

2 tsp. pumpkin pie spice

1/4 tsp. ground cloves

pinch of salt

8 - 10 slices bread - I've tried many types of bread, but we think Texas toast or egg bread tastes best. Purchase bread that has not been sliced, then slice in 1-inch thick pieces. Or you can use any bread you enjoy

Pure maple syrup

Butter

In a bowl, whisk the pumpkin, eggs, sugar, spices, vanilla, milk, cream and salt. Place the bread on a baking sheet and pour mixture over the bread, and turn to evenly coat.

On a griddle, heat butter over medium heat. Place bread on the griddle and cook until golden brown on each side, about 3 to 4 minutes per side. Remove cooked pieces to warming platter.

Apple Nut Pancakes

1 cup all purpose flour
2 Tbl. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup plus 2 Tbl. milk
2 eggs, separated
1 tsp. pure vanilla extract
1/2 cup apples, peeled and finely chopped
1/2 cup pecans, lightly toasted and finely chopped
Pure Maple syrup

In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. In a bowl, beat egg whites until stiff peaks form; fold into batter. Heat a griddle or skilled and pour batter to make pancakes. Turn when bubbles begin to form and edges are golden. Flip and cook other side. Remove to platter and keep warm while finishing rest of pancakes.

Julia's Basic Pasta Sauce - A pot of simmering sauce on the stove makes me one happy person

3 Tbl. olive oil
2 onions, chopped
4 garlic cloves, chopped
1 small box, mushrooms, sliced
2 green peppers, chopped
1 1/2 lbs. ground beef (I use ground turkey)
1 lb. Italian sausages, crumbled
1 large can Italian tomatoes (do not drain)
1 (6 oz) can tomato paste
1 can tomato sauce
1 tsp. sugar
salt and freshly ground black pepper
1 tsp. dried red pepper flakes
2 tsp. each; rosemary, basil, oregano
1/4 cup Italian parsley, chopped
2 tsp. Balsamic vinegar
Parmesan cheese, grated (topping)
Pasta

In large dutch oven add olive oil, cook onions, garlic, mushrooms & green pepper until tender. Remove vegetables to bowl. Add ground beef and sausage breaking up with fork; cook until browned. Drain in colander if needed. Stir in tomato paste and cook for about a minute. Add back vegetables. Add remaining ingredients and mix well, crushing tomatoes. Bring to a boil and then reduce to simmer, taste and adjust seasonings simmering for about 2 hours. Just before serving, add balsamic vinegar and mix again.  In a large pot of boiling salted water, add pasta and cook al dente. Drain and place on platter. Ladle sauce over top, sprinkle with Parmesan and garnish with extra parsley. Serve with hot crusty garlic bread and a crisp green salad tossed in vinaigrette dressing.

Classic Quiche Lorraine

Crust
2 cups all purpose flour, sifted
1/2 tsp. salt
3/4 cup butter flavored shortening
3 to 4 Tbl. cold water
Filling
1 lb. good quality bacon
1/2 onion, finely chopped
4 eggs
2 cups whipping cream
salt and freshly ground black pepper
1/8 tsp. nutmeg
1 1/4 cups Swiss cheese, shredded

In a bowl, combine flour and salt. Cut in shortening with pastry blender until mixture resembles peas. Add water, a little at a time until dough comes away from bowl. form dough into a ball. divide in half. Lightly flour work surface and roll half of dough to fit a 9-inch pie plate. Trim and flute edges. Chill. Either wrap and freeze second half of dough or make another quiche and freeze for a later date (that's what I usually do).

Filling;  I sometimes blind bake the crust for about 10 minutes before filling. Cook bacon and onion until bacon is crisp, remove to paper towels. Sprinkle bacon into pie crust. In a bowl, beat eggs, cream, salt, pepper and nutmeg. Stir in cheese and pour mixture over bacon in crust. Bake 30 to 40 minutes. Remove to cooling rack and let rest 10 minutes before slicing.

Julia's Hearty Beef Stew

2 lbs. beef chuck shoulder roast - cut into 2-inch pieces (since we don't eat beef any longer, I use pork or chicken)
1/4 cup olive oil
all purpose flour - for dusting
3 cups beef stock, good quality (you might need more)
1 1/2 cups Burgundy wine, good quality
1 large onion, chopped
salt and freshly ground black pepper
6 cloves garlic, chopped
2 bay leaves
1 (6 oz.) can tomato paste
2 cups peeled potatoes, large chunks
1/2 lb. mushrooms, sliced in half
2 cups carrots, large slice
4 stalks celery, large slice
1 green bell pepper, large chop
1 tsp. each; rosemary, oregano, marjoram, thyme

In a ziplock bag add some flour, seasoned well with salt and pepper, add some meat pieces and shake. Heat large dutch oven with oil and start browning meat. Do not overcrowd pan or meat will not brown. When meat is browned, remove to plate and continue with meat until all meat is browned. To pan, add a little more oil if needed and cook onions and garlic until softened. Stir in tomato paste and cook for about 1 minute. Stir in beef stock and wine. Add meat back to pan, cover and simmer for about 1 1/2 hours. Stir in potatoes, carrots, celery, green pepper; simmer for 30 minutes. Stir in mushrooms, bay leaves and herbs continue cooking for another 20 to 30 minutes, adding more stock if necessary. Taste and adjust seasonings. To serve, place in individual bowls, adding crusty warmed bread along side.

Broccoli Cashew Chicken - For a quick easy Asian night, try this recipe. When I was first married I took and Asian cooking class and this is one of the dishes we made.

1 Tbl. sesame oil
1/4 cup rice vinegar
1/4 cup sherry (the good stuff)
2 garlic cloves, chopped
1 1/2 lbs. boneless, skinless chicken breast, cubed
cooking oil
3 cups broccoli florets
1 cup carrots, thinly sliced
2 tsp. cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 Tbl. fresh ginger, chopped
1 cup salted cashews
Cooked rice
Whole pieces of cilantro, garnish
4 scallions, sliced including green part, garnish

In large bowl, combine sesame oil, rice vinegar, sherry and garlic; add chicken and toss to coat. cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil in large saute pan or wok. Stir-fry chicken and ginger for about 4 minutes, remove both with slotted spoon to plate and keep warm. Add broccoli and carrots and stir-fry for 4 minutes. In a small bowl, combine cornstarch, soy sauce, hoisin sauce, reserved marinade; stir into vegetables. Cook mixture until slightly thickened. Stir in chicken and cashews for about 3 minutes. On a platter, add cooked rice and pour over chicken mixture. Garnish with whole pieces of cilantro and sliced scallions.

Broccoli Chantilly - a restaurant in San Diego created this recipe and it was published in the newspaper

1 1/2 lbs. broccoli florets
2/3 cup whipping cream
1/3 cup sour cream
1 tsp. dry mustard
1 Tbl. fresh lemon juice
1 tsp. grated onion
salt and freshly ground black pepper
paprika

Steam broccoli until crisp/tender. Place in casserole dish. Beat whipping cream until stiff, fold in sour cream, mustard, lemon juice, and onion. Season with salt and pepper. Spoon dollops of cream mixture over broccoli and sprinkle with paprika. Place under broiler until browned.

Cauliflower Con Queso - back in the early 80's when I bought an outrageously expensive free standing microwave in San Diego, the store we purchased it from offered free cooking classes. I guess they figured for what they were charging customers, they felt they had to give you something for free. Anyway, this is one of the recipes from that class. I don't make it with a microwave any longer.

1 large head cauliflower
2 Tbl. butter
1/4 cup onion, chopped
2 Tbl. all purpose flour
1 (1 lb.) can whole tomatoes
1 bay leaf
1 (4 oz) can diced green chilies
Tabasco, to taste
1 cup jack cheese, shredded

Steam cauliflower until crisp/tender. Melt butter in saute pan and cook onion until tender. Blend in flour and cook for 1 minute. Stir in tomatoes with liquid, slightly crushing them. Cook stirring until thickened and comes to boil. Add bay leaf, green chilies, salt and Tabasco. Cook 5 minutes, add cheese stirring until melted. Taste, adjust seasonings. Remove bay leaf and serve over cauliflower.

German Sauerkraut Sausage Casserole - I love sauerkraut and this is a great dish for Oktoberfest. When my husband and I were in Germany on vacation one year we had something similar to this and it was very good.

1 lb. German Sausage, cut into slices or turkey kielbasa
1 large onion, julienned
2 crisp apples, peeled and quartered
1 (27 oz.) can or package sauerkraut (do not drain)
1 cup water
1/2 cup brown sugar, packed
2 tsp. caraway seeds
Italian parsley, chopped

Preheat oven to 350 degrees. In a skillet cook sausage and onion until sausage is brown and onion tender, drain. Stir in apples, sauerkraut, water, brown sugar and caraway seeds. Transfer to 2 1/2 qt. baking dish, cover and bake 1 hour. Garnish with chopped parsley. Serve with crisp potato cakes.

Julia's Turkey Wild Rice Soup

1 onion, chopped
3 celery ribs, sliced
3 carrots, sliced
1/2 cup butter
1/2 cup all purpose flour
4 cups chicken or turkey stock, good quality
2 cups cooked wild rice
2 cups whipping cream
2 cups cooked turkey, large dice
1 tsp. sage, chopped
1 tsp. thyme, chopped
2 Tbl. Italian parsley, chopped
salt and freshly ground black pepper

In large Dutch oven, add butter with a little olive oil, cook onion, celery and carrots until onion is tender. Reduce heat and add flour and cook for about 1 minute. Whisk in stock, stirring constantly and bring to a boil for 1 minute. Reduce heat, add wild rice, cream, turkey, parsley, sage, thyme and season with salt and pepper to taste. Simmer for 30 minutes. If at any time you require more stock, add some.

Beckman's Cream Corn - this comes from a steak restaurant in Pasadena, CA. Back in the early 80's my sister, Kristin and I loved dining there.

2 packages frozen corn (small boxes)
1 cup whipping cream
1 cup whole milk
2 Tbl. sugar
1 tsp. salt
white pepper, to taste
Parmesan cheese, grated

Combine all of the above in saucepan and bring to a boil; reduce and simmer for 5 minutes. In a bowl, add 2 Tbl. softened butter and 2 Tbl. all purpose flour, mix well and blend into corn mixture, cooking until thickened. Pour corn mixture into a buttered 2 1/2 qt. casserole and sprinkle with Parmesan cheese. Place under broiler until golden and bubbly.

Julia's Easy and Delicious Raspberry Trifle - need a dessert in a hurry, try this one

2 packages (3 oz. each) ladyfingers
2 packages (3.4 oz) instant vanilla pudding mix (or white chocolate pudding mix)
1 tsp. pure vanilla extract
1 jar (18 oz.) raspberry jam, good quality
2 pints fresh raspberries
1 cup heavy whipping cream
1/4 cup powdered sugar
Chambrod liqueur

Prepare pudding according to directions on package, adding vanilla extract. Prepare heavy whipping cream in a bowl with a little powdered sugar and splash of Chambord liqueur, whipping to almost stiff peaks.

In a trifle dish arrange one-third of ladyfingers on bottom of dish and one-third around inside of bowl, using half of the pudding mixture to hold them in place. In a bowl, add jam and stir, then gently stir in 1 1/2 pints of raspberries; spoon half over pudding, add some of the whipped cream. Cover with remaining ladyfingers. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream, fresh raspberries and a sprig of fresh mint .

Praline Chocolate Pecan Pie - a next door neighbor of mine in San Diego gave me this recipe.

2 eggs
1 cup sugar
1/4 cup cornstarch
1/2 cup butter, melted
2 oz. Praline liqueur
1 cup pecans, lightly toasted and chopped
6 oz. package semi sweet chocolate pieces
1 (9-inch) unbaked pastry shell
Whipped Cream for garnish
Chocolate shavings

Preheat oven to 350 degrees. In a bowl, beat eggs slightly, combine sugar and cornstarch and gradually add to eggs mixing well. Stir in melted butter. Add liqueur, pecans and chocolate. Pour into unbaked pastry shell. Bake for 45 to 50 minutes, if crust become too brown, add a little foil around edges. Remove from oven to cooling rack and cool. Garnish cooled pie with whipped cream and chocolate shavings. Serve with French vanilla ice cream and spoon over a little Praline liqueur if desired.

Delicious Citrus Cake - I don't recall where I got this recipe, but I have been making it for years!

1 cup butter
1/4 cup shortening
2 cups sugar
5 eggs
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. lemon extract
zest of 1 lemon
1 Tbl. orange zest
Frosting
1/2 cup butter, softened
3 Tbl. fresh orange juice
3 Tbl. fresh lemon juice
2 Tbl. orange zest
2 Tbl. lemon zest
1 tsp. lemon extract
6 cups powdered sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a bowl, combine dry ingredients and add to creamed mixture alternating with buttermilk, beginning and ending with dry ingredients. Stir in extracts and zest. Pour into 3 greased and floured 9-inch cake pans. Bake for 25 to 30 minutes. Remove to cooling rack and cool 10 minutes in pans before removing to wire racks.  Frosting;  In a bowl beat butter until fluffy, add the orange juice, lemon juice, orange zest, lemon zest and lemon extract and mix well. Gradually add powdered sugar beating until desired spreading consistency. Spread between cooled layers and over top of cake.


Bon Appetit

"And thou shalt rejoice in thy feast"

Deuteronomy 16:14

A Little of This, and A Little of That - Part I

When I was in school, I couldn't wait to take home-economics classes in both junior high school and high school. Mrs. Corbin was our high school home economics teacher and she was great and very creative. She would let us travel around the world (figuratively speaking) making dishes from all sorts of exotic places. I remember one of her recipes was for Southern Chocolate Bread Pudding, which at the time I thought was quite exciting and still love it today. On one occasion, we had a mother-daughter luncheon and our mothers were served the food we had made, so there was quite an interesting array of creative dishes to choose from. Kathy B. and I had made baklava and moussaka from Greece. Mrs. Corbin could be rigid on occasion and I recall one girl in the class hated eating every type of vegetable. Mrs. Corbin made that girl sit at the table until she was done eating the vegetables on her plate. The girl was crying and carrying on and I finally took my hand, picked up the vegetables and walked over to the garbage when the teachers back was turned. The girl got to leave, but I think Mrs. Corbin knew what I had done, seemingly she had eyes in the back of her head, although she never said anything I remember she did have a smirk on her face.

I have recipes dating back to junior high and high school that I was going though recently. This is where the idea for this post came from. Many of these recipes are from family; dishes taken to potlucks, picnics and family gatherings. My mother's side of the family is known for large family fun-filled reunions. My grandma Villa (mom's mom) was a wonderful cook as I've explained before and you never went hungry when visiting her house.

Enjoy the easy recipes below and make some lasting memories.

Quick Crustless Quiche - I have been making this easy recipe since 1974.

3 eggs
1/2 cup Bisquick
salt and freshly ground black pepper
1/4 cup melted butter
1 1/2 cups milk
1/2 onion, chopped
1 tsp. herbs (of your choice)
1 cup shredded cheese (I usually mix up a couple types)
1 cup cooked ham, sausage or bacon (can also use shrimp or crab)
3 Tbl. Italian parsley, chopped
1 ruby red tomato, seeded and diced

Preheat oven to 350 degrees. In a saute pan add a little oil and cook meat and onion together. In a blender, add eggs, Bisquick, milk, melted butter, herbs, 2 Tbl. parsley, salt and pepper and blend. Lightly spray a 9-inch pie pan and pour in liquid mixture. Add cooked meat and onion. Add cheese on top and bake for 40 minutes. About 1 minute before it's done, sprinkle on diced tomatoes and add a little extra cheese over the tomatoes. Turn on broiler and let get bubbly. Remove to cooling rack and let rest 10 minutes before slicing. Sprinkle on remaining 1 Tbl. parsley.

Mom's Buttermilk Pecans Waffles - I'm not a big fan of waffles, but once in a while we enjoy them

2 cups all purpose flour
1 Tbl. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs
2 cups buttermilk
1/2 cup butter, melted
4 Tbl. pecans, lightly toasted and chopped
1 cup fresh strawberries (sliced), blackberries or raspberries
Pure maple syrup (warmed)

In a bowl, combine, flour, baking powder, baking soda and salt, mix and set aside. In a mixing bowl, beat eggs until light in color. Add buttermilk; mix well. Add dry ingredients and beat until smooth, stir in butter.  On a lightly greased preheated waffle iron pour about 3/4 cup batter and sprinkle with a few pecans. Cook until golden brown. Repeat until batter is all used. In a small pan syrup and warm.  On a platter, add waffles and top with fresh fruit, pour over maple syrup and serve.

Julia's Oatmeal Pancakes (my husband loves these)

2 cups quick cooking oats
2 cups all purpose flour
4 Tbl. sugar
2 tsp. pure vanilla extract
2 tsp. fresh lemon juice
1 Tbl. lemon zest
4 tsp. baking powder
1 tsp. salt
4 eggs, lightly beaten
3 cups milk
1/2 cup vegetable oil
Pure maple syrup
1/2 cup raspberry jam

Combine oats, flour, sugar, baking powder and salt in mixing bowl. Make well in center. Combine eggs, milk, oil, lemon juice, zest and vanilla extract; pour into well and stir until just moistened. Pour batter onto lightly greased hot griddle and turn cakes when bubbles form on top of pancakes. Cook until golden brown. In a saucepan add maple syrup and jam, mix and heat through.
.
Carrot Lime Soup - recently some friends and I went to lunch and we tried this soup. All of us loved it, so I told the gals I would try and replicate it.

1 small bag of baby carrots (you can also use whole carrots)
1 (32 oz) container of chicken stock, good quality (you might need a little more)
1 small sweet onion, chopped
4 medium size limes, juiced
1/2 cup fresh orange juice
1/4 cup heavy whipping cream (they did not use this in theirs)
salt and freshly ground black pepper

In boiling salted water add carrots and chopped onions. Cook until very, very tender. Place carrots/onions in food processor or blender with a little of the stock and pulse until it looks like baby food, adding stock if needed. When pureed, add back to pan with stock; add orange juice and lime juice, stirring. Taste and adjust seasonings. Stir in more stock if needed. Add whipping cream and stir.

Grandma Bowman's French Dressing (my mom's mother)

3 cups olive oil (the original recipe called for vegetable oil, but I think olive oil works better)
3 cups ketchup
1 1/2 cups sugar
8 Tbl. dried onions
1 Tbl. salt
1/8 cup fresh lemon juice
1/8 cup garlic powder

Place all ingredients into large bowl and beat with electric mixer for about 20 minutes on medium speed until well incorporated. Place in covered container in frig. You will have to whisk this when ready to use. Makes a lot.

Kristin's Tomato Quiche (my younger sisters recipe)

4 eggs
1 1/2 cups whipping cream
1 cup sweet onion, chopped
2 garlic cloves, minced
2 Tbl. butter
4 large ruby red tomatoes, peeled, chopped, seeded
salt and freshly ground black pepper
1 tsp. red pepper flakes
1/2 tsp. thyme
3 Tbl. Italian parsley, chopped
2 cups shredded Jack cheese, divided
1 (10-inch) unbaked pastry shell

Preheat oven to 425 degrees. In a saute pan, add butter, onion & garlic and cook until softened. Add tomatoes, thyme, red pepper flakes, parsley; season with salt and pepper. Cook until liquid is almost evaporated about 15 minutes. Remove from heat. Sprinkle 1 cup of cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In mixing bowl beat eggs until foamy. Stir in cream; mix well and pour into pie shell. Bake for 10 minutes at 425, then reduce heat to 325 degrees and bake for 40 minutes. Remove from oven and let rest on cooling rack for 10 minutes before slicing. Note: If you want you can add cooked bacon.

Mom's Frosty Fruit Salad

1 (8 oz) package cream cheese, (room temperature)
1 cup sour cream (not light)
1/4 cup sugar
1/4 tsp. salt
1 (16 oz) can pitted dark sweet cherries drained and halved
1 (16 oz) can apricot halves, drained and sliced
1 (8 3/4) oz. can crushed pineapple, drained
2 cups miniature marshmallows
few drops red food coloring

In a mixing bowl, beat cream cheese until fluffy. Stir in sour cream, sugar and salt. To this mixture, add cherries, apricots, pineapple and marshmallows. Add food coloring to tint a nice pale pink color. Pour into a 9x5x3-inch loaf pan and freeze about 6 hours or overnight. To serve, let stand out for a few minutes then remove from container onto attractive serving dish or platter.

Sara's Easy Rolls - (a gal I worked with one time gave me this recipe)

2 Tbl. butter
1 tsp. salt
1 Tbl. sugar
1 Tbl. bulk yeast or 1 package
1 1/2 cups water (115 degrees)

Add all to bowl and proof.

4 cups all purpose flour (plus maybe more if needed)

Add flour to bowl, if too sticky add a little more flour. Shape, rise, punch down and cut into pieces and roll with your hands into rounds. Place on baking sheet and bake at 375 degrees until golden brown.

Mom's Old Fashioned Garden Green Bean Salad (a family gathering favorite)

1 can (16 oz) green beans, drained (or you can use fresh if available)
2 cans (17 oz) lima beans, drained
1 (16 oz) can kidney beans, drained
1 (16 oz) can wax beans, drained
1 (15 oz) can garbanzo beans, drained
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup Italian parsley, chopped
1 Tbl. lemon zest
3 celery ribs, chopped
1 bunch scallions, sliced including green part
2 cups white vinegar
2 cups sugar
1/2 cup water
salt and freshly ground black pepper

Drain all beans and place in large bowl. Add green pepper, red pepper, lemon zest, celery, parsley, and scallions. Bring remaining ingredients to a boil and boil for 5 minutes. Remove from heat and pour over vegetables. Cover and refrigerate overnight. Taste and adjust seasonings. With slotted spoon remove to lettuce lined platter and pour over a little of dressing. If desired, garnish with sliced hard boiled eggs. The beans also taste good when sprinkled with crisp cooked chopped bacon.

Baked Creamed Cabbage (my mom Dorothy's recipe and it's so good, my dad loves it)

1 head of cabbage, shredded
3 Tbl. butter
3 Tbl. all purpose flour
salt and freshly ground black pepper
dash of nutmeg (if desired)
1 1/2 cups milk
Tabasco, few dashes (optional, but I like it)
Soda or buttery crackers, crushed

Preheat oven to 350 degrees. Shred cabbage finely. Cook in boiling salted water for 7 minutes, drain well and place in buttered 9x13 casserole dish.  In a saute pan, add butter and melt, whisk in flour and cook for 1 minute. Season with salt and pepper (add Tabasco or nutmeg if desired). Whisk in milk and cook until thickened. Taste and adjust seasonings. Pour over cabbage and sprinkle with cracker crumbs. Bake until hot and bubbly.

Mom's 3 Bean Casserole (this was a dish mom always took to potlucks and there was never any leftovers)

1/2 lb. bacon, chopped
1/2 lb. hamburger meat (I use ground turkey or chicken)
1 large onion, chopped
1 large can baked beans, mom used B & M brand (do not drain)
1 (16 oz) can kidney beans (do not drain)
1 (16 oz) can lima beans (do not drain)
1/2 cup ketchup
2/3 cup dark brown sugar
2 tsp. apple cider vinegar
1 tsp. salt
Black pepper

Cook bacon, hamburger and onion until cooked, drain and add to large bowl. Add remaining ingredients and mix well. Pour into large casserole dish and bake at 350 for 1 hour or until hot and bubbly. You can also place in crock pot, if desired. I personally like it better baked.

Aunt Shorty's Grasshopper Pie (my aunt from Omaha, NE)

1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter, melted
3 cups mini marshmallows
1/2 cup milk
1 1/2 cups whipping cream
1/4 cup creme de menthe
3 Tbl. white creme de cocoa
few drops green food coloring
Chocolate bar, shaved for garnish

Preheat oven to 350 degrees. Mix crumbs and butter and place in a 9-inch pie pan, pressing firmly and evenly against bottom and sides. Bake for about 10 minutes, remove to cooling rack and cool.  In a saucepan melt marshmallows with milk over low heat, stirring constantly. Chill until thickened. In chilled bowl, beat whipping cream until stiff peaks form. Stir chilled marshmallow mixture into whipped whipping cream to blend. Gradually fold in liqueurs to whipped cream and fold in food coloring. Pour into baked crust and chill for at least 4 hours. Garnish with shaved chocolate pieces.

Kari's Chewy Oatmeal Cookies (a friend from high school)

1 cup all purpose flour
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup shortening
1 1/3 cup brown sugar
2 eggs
1 tsp. pure vanilla extract
2 cups old fashioned oats
1 cup dark raisins

In a large bowl, sift together flour, soda, salt, cinnamon. In a mixing bowl, add shortening and sugar and mix well. Beat in eggs one at a time and add vanilla . Add dry ingredients and mix well. Stir in by hand raisins and oats. Place spoonfuls on baking sheet and bake in 350 degree oven for 12 to 15 minutes. Remove to cooling rack.

Grandma's Oven Barbecued Chicken (my mother's moms recipe)

4 lbs. chicken pieces (cleaned and patted dry)
1 onion, chopped
3 cloves garlic, minced
3 Tbl. butter
3/4 cup ketchup
1/3 cup white vinegar
3 Tbl. brown sugar
1/2 cup water
2 tsp. prepared yellow mustard
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper

Heat a small amount of oil in large pan and fry chicken until nicely browned. Drain and place chicken in 9x13 baking pan. In saucepan, saute onion and garlic in butter until tender; stir in remaining ingredients and simmer uncovered about 20 minutes. Pour over chicken and bake at 350 degrees for 1 hour, basting occasionally.

Julia's Tropical Black Bean and Papaya Salad (I think my niece Jasmine would like this she just got back from Costa Rica)

3 Tbl. fresh lime juice
zest of 1 lime
1 Tbl. fresh ginger, minced
2 tsp. honey
4 Tbl. vegetable oil
salt and freshly ground black pepper
2 cans black beans, drained and rinsed
2 medium ripe papayas, peeled, seeded and diced
1 red onion, julienne sliced
1/2 cup mint leaves, chopped

For vinaigrette; in a bowl, combine lime juice, ginger and honey. Whisk in oil and season with salt and pepper.  In another bowl, combine beans, papaya and onion and gently toss together. Pour over vinaigrette and toss again. Cover and place in frig for at least 1 hour. Add mint and toss again. Before serving, taste and adjust seasonings. Line platter with red leaf lettuce and pile on salad. Garnish with extra mint leaves. I also like this served over warm cooked white rice.

Julia's Classic Cheese Chicken Chowder (I started making this when I was first married)

3 cups chicken stock (good quality)
2 cups Yukon Gold potatoes, peeled and large dice
1 cup carrots, large dice
1 cup celery, sliced
1 onion, chopped
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1/4 cup butter
1/3 cup all purpose flour
2 cups milk
1/2 cup whipping cream
2 cups cheddar cheese, shredded
2 1/2 cups cooked chicken, diced
Tabasco, to taste
Italian parsley, chopped (garnish)
croutons (garnish)

In large stockpot, bring chicken stock to boil; reduce heat and add potatoes, carrots, celery, onion; season with salt, pepper, thyme and Tabasco. Cover and simmer for about 15 to 20 minutes until vegetables are tender.  In a saute pan, melt butter and whisk in flour, cook for about 1 minute to remove flour taste. Stir in milk and cream and cook over low until thickened. Stir in cheese and cook until melted. Stir this mixture into broth with chicken, cook until heated through. Taste and adjust seasonings. To serve, place in individual serving bowls or soup tureen and garnish with chopped parsley and croutons.

Mom's Tossed Salad with Garlic Dressing

4 cups Romaine, torn into pieces
1 cup bibb lettuce, torn into pieces
2 cups iceberg lettuce, torn into pieces
1 cup sharp Cheddar cheese, grated
1 cucumber, sliced (do not peel, I like English cukes best)
1/2 cup cherry tomatoes, halved
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
1/2 red onion, julienned
1/4 cup black olives, pitted
6 slices bacon, cooked crisp and crumbled
Dressing
1/2 cup bottled Italian dressing
1/2 cup fresh Parmesan cheese, grated
3 garlic cloves, minced
1/2 cup mayonnaise
3 Tbl. Italian parsley, chopped
Croutons (topping)

In a large bowl, combine all salad ingredients, including bacon. In another bowl, add Italian dressing, minced garlic cloves, Parmesan cheese, mayonnaise, parsley and whisk well. Pour over salad and mix well. Place mixture on large platter and add croutons.

White Texas Sheet Cake (this cake is better when it sits longer, this is a recipe of my aunt Lucille from the Ft. Worth area)

1 cup butter
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream (not light)
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cup powdered sugar
1/2 tsp. almond extract
1 cup walnuts, lightly toasted and chopped

Preheat oven to 375 degrees. In large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda; stirring until smooth. Pour into a greased 15x10x1 inch baking pan and bake for 20 to 22 minutes until done. Remove to cooling rack and cook for about 20 minutes.  Frosting;  In a saucepan combine butter and milk and bring to boil. Remove from heat and add powdered sugar and almond extract mixing well. Stir in walnuts and spread over warm cake.

Frozen Mocha Dessert (my aunt Jake's recipe from Gothenburg, NE)

2 tsp. instant coffee
1 Tbl. hot water
1 cup chocolate cookie crumbs
3/4 cup pecans, chopped fine
1/4 cup butter, melted
2 packages (8 oz.) cream cheese, softened
1 (14 oz.) can condensed milk
1/2 cup chocolate syrup (good quality)
1 (8 oz) carton Cool Whip
1 semisweet chocolate bar (shaved)

In a cup, dissolve instant coffee with hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into bottom of 13x9 inch baking pan. In mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in Cool whip and spread over crust. Sprinkle with remaining pecans on top and freeze. When ready to serve cut into pieces, place on serving plate and drizzle over extra chocolate syrup, and add chocolate shavings.

Sock it to me Cake - (this recipe is from my mom, I think she started making this in the 70's and I have seen a few versions, but basically they are all the same) Remember the show Laugh In, isn't that where sock it to me came from?

1 box yellow cake mix
1/2 cup sugar
3/4 cup Wesson oil
1/2 pint sour cream (not light)
1 cup pecans, lightly toasted and chopped
4 eggs
2 Tbl. dark brown sugar mixed with 2 Tbl. cinnamon
Glaze:
1 1/2 cups powdered sugar
2 Tbl. milk
2 Tbl. fresh lemon or orange juice

Preheat oven to 350 degrees. Lightly grease a tube or bundt pan. This recipe calls for a tube pan. Mix cake mix, sugar and oil together, add eggs one at a time. Add sour cream and pecans. Pour 1/2 of batter into a tube pan and sprinkle with brown sugar/cinnamon mixture. Pour over the rest of batter, place in oven and bake for 1 hour or until pick inserted in middle comes out clean. Remove to cooling rack, let cool slightly and remove to serving plate. To make glaze; in small bowl whisk together ingredients and spoon over cake if desired.

Mom's Rhubarb Upside-Down Cake

Cake
1 1/2 cups all purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 cup butter, melted
2/3 cup whole milk
1 egg
Topping
3 cups fresh rhubarb, cut into 1/2-inch slices
1 cup sugar
2 Tbl. all purpose flour
1/4 tsp. cinnamon
1/4 cup butter, melted

Heavy whipping cream
powdered sugar
1 tsp. raspberry extract

Preheat oven to 350 degrees. Place rhubarb in greased 10-inch heavy skillet. Combine sugar, flour and cinnamon and sprinkle over rhubarb. Drizzle with melted butter.  For batter; combine flour, sugar, baking powder, salt and nutmeg in a bowl. Add melted butter, milk and egg and beat until smooth. Spread over rhubarb mixture. Bake for 35 minutes or until done. Remove to cooling rack and loosen edges immediately and very carefully, invert onto serving plate. You might need help in doing this so you don't get burned.  In a bowl add whipping cream, a little powdered sugar and 1 tsp. raspberry extract. Whip cream to medium peaks form. Slice cake and serve with whipped cream.

Bon Appetit

"And they began to celebrate."

Luke 15:24

My mother has Alzheimer's and is in a care facility in WA. I have been reading my blog to her lately when I call and she seems to enjoy listening to the stories and loves it when I tell her I post her recipes. I really miss her very much.  Sadly, in December of 2010 my wonderful amazing mother passed away.  Now she is happily living in heaven with her memory back.  I love and miss you very much mommy!