Sittin On The Front Porch in Texas

On a hot sultry summer evening you will most likely find us sitting on the front porch, the heady scent of flowers in the air is delightful. The beverage of choice for southern front porch sittin is a cold glass of ice tea. Morning doves are cooing getting ready to nest for the evening and the girls, our dogs (Zoey and Bailey) are laying on our laps. We don't have a huge front porch, but large enough for 2 wicker chairs, a small table and ottoman. My chairs have green pillows with beautiful quilts tossed on the back of each chair. A ceiling fan makes a nice click, click sound as it goes round and round trying to keep us cool. On my table I have a pretty pot of coral colored geraniums that make me smile when I see them. Jerry and I also have many potted plants from geraniums, pansies, begonias, and inpatients sitting on our front porch and steps. These flowers mixed with the jasmine growing on our fence makes for an intoxicating smell. Our home is dark red brick with black shutters, and large white pillars on each end of the porch. Growing on the rail is a lovely invasive trumpet vine that climbs up the pillars. Sometimes in the evening the cicada bugs make their high pitched singing noise and when an abundance of them are out it sounds like an orchestra playing a very strange symphony.

I enjoy curling up in one of the chairs and reading my favorite culinary mysteries dreaming about what I'm going to create in the kitchen. Daydreaming is another pastime one does sittin on the front porch.

One of our favorite times on the front porch is when a storm is blowing in. They usually come in from the west with bright white lightening bolts and thunderous booms followed by tremendous Texas rainfalls that seem to end as quickly as they start. Our dogs aren't quite sure about those thunderous noises as they cuddle closer to us for protection. I sing them a soothing song to quite them down as they nestle in our laps and get comfy, knowing they are safe with Jerry and me.

Most people in my neighborhood have a front porch so if you are out walking at dusk you will see neighbors sitting on their front porches, or swinging on porch swings enjoying the evening and conversing while watching their children playing in the yard (we have a very family oriented neighborhood). You get to know your neighbors this way, sending a wave or friendly hello. I personally believe all homes should have front porches, as they seem to connect people.

Early in the morning, I enjoy my first cup of coffee or ice tea sittin on the front porch reading the newspaper and contemplating the day. When guests come, they also enjoy starting the morning on the front porch. You don't even have to say a word, sitting out there because sometimes unspoken silence is just part of front porch sittin.

"Happiness is a bowl of rainier cherries

and a good book sittin on the front porch"

I hope you enjoy your front porch and try some of these recipes. I have used all these recipes for catering. These recipes are also nice for a tea party or baby and/or wedding shower.

Julia's Chicken Tea Sandwiches

2 boneless, skinless chicken breasts, cooked and diced
salt and freshly ground black pepper
6 slices good quality white bread, crusts removed
mayonnaise to your taste
2 Tbl. whole cranberry sauce
2 scallions, chopped including green part
1 tsp. orange zest
4 Tbl. pecans, chopped

In a bowl, add cooked, diced chicken breast, scallions, pecans, salt, pepper, orange zest and mayonnaise and mix well. Add a little mayonnaise or soft butter to each piece of bread, and spoon on chicken mixture. Top with remaining 3 pieces of bread and cut into triangles. Place on pretty serving platter.

Port-Fig Butter with Black Forest Ham

6 slices of good quality bread, crusts removed
4 large dried figs
3 Tbl. port
8 Tbl. unsalted butter, softened
pinch of salt
6 slices of black forest ham, sliced thinly
micro greens

Chop the figs finely and place in bowl. Heat port in small saucepan and pour over figs and let soak until absorbed. Place butter in food processor, add fig mixture and salt and mix until all incorporated. Place butter on wax paper, roll into 1-inch log and refrigerate.  Butter all of the bread slices. Place baby green on 3 pieces of bread, top with ham and other 3 pieces of bread, cut into 4 triangles. Place on pretty serving plate.

Julia's Open-Faced Cucumber, Salmon Sandwiches

1/4 cup mayonnaise
1 scallion, finely chopped including green part
1 Tbl. fresh dill, chopped
1 tsp. prepared horseradish
8 slices of rye bread, crusts removed
Several slices of smoked salmon
1 English cucumber, sliced thinly, remove peel

In a bowl, combine mayonnaise, scallion, dill, & horseradish; mix well. Spread mixture on all bread slices, top with slices of smoked salmon and top with cucumber slices. Cut into 4 triangles and arrange on pretty serving plate.

Cream Cheese, Pineapple, Pecan Sandwiches

3/4 cup butter soft
1 tsp. cinnamon
8 slices of raisin bread, crusts removed
1 cup cream cheese, softened
1/2 cup crushed pineapple, drained
1/2 cup pecans, finely chopped
salt, to taste

In a bowl, combine soft butter with cinnamon and spread this mixture over 4 slices of bread. In another bowl, add soft cream cheese, pineapple and nuts and spread over other 4 pieces of bread. Place one of each slice together and cut into 4 triangles, place on pretty serving plate.

Julia's Shortbread Cookies

4 cups all purpose flour
1/2 tsp. salt
2 cups unsalted butter, room temp.
1 cup powdered sugar, sifted
2 tsp. pure vanilla extract
1 cup raspberry jam (good quality)

In a bowl, whisk the flour and salt. In bowl of electric mixer beat butter until smooth and add the powdered sugar and beat until smooth, beat in vanilla.  Gently stir in the flour mixture to the butter mixture until incorporated. Flatten into disc and wrap in plastic wrap, chill in frig for 1 hour.  Preheat oven to 350 degrees. Line baking sheet with parchment paper. On a lightly floured work surface roll out dough to 1/4 inch. Using a 3-inch cookie cutter cut out dough and space 1-inch apart on sheets. Using a small doughnut hole cutter, cut a hole in center of half of the cookies. Place the cookies in frig for about 15 minutes before baking so dough firms up. Bake for about 10 minutes. Cool on wire rack. On the bottom of the cookies, add 1/2 tsp. jam and top with cookie with hole in it and sandwich together. Sprinkle with powdered sugar and place on attractive serving platter.

Lemon Hazelnut Scones - this recipes comes from Pastry Chef, Debbie S., Olympia, WA

2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar
1/4 tsp. salt
zest of 1 lemon
3 Tbl. fresh lemon juice
1/4 cup unsalted butter, chilled and cut into 1/2-inch pieces
1/2 cup hazelnuts, lightly toasted and chopped (be sure to remove any husks)
1 egg, beaten
1/2 cup heavy whipping cream (*start with 1/4 cup and proceed)

Preheat oven to 400 degrees. Line baking sheet with parchment paper.  Sift flour, sugar, baking powder, baking soda and salt in bowl. Stir in zest and cut in butter until mixture resembles coarse meal. Stir in nuts and blend in beaten egg and lemon juice. *Blend in heavy cream to form soft, not sticky dough.  Turn dough out onto lightly floured work surface. Gently knead until dough comes together about 5 minutes. Pat into an 8-inch round and using a sharp knife cut into 8 wedges. Place on baking sheet and cook about 15 - 20 minutes. Remove to cooling rack.

Dorothy's Sour Cream Blackberry Muffins (my mom's recipe) - we would pick wild blackberries in Anacortes and my mom would make all sorts of wonderful desserts/jams.

2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
2 eggs
1 cup sour cream (not low fat)
1 tsp. milk
2/3 cup sugar
1 stick butter, melted
1 tsp. pure vanilla extract
2 tsp. lemon or orange zest
1 1/2 cups fresh blackberries

Preheat oven to 400 degrees. Line muffins cups with paper liners. I personally like using the big muffins cups.  In a large bowl, whisk the flour, baking powder and salt. In another bowl, whisk the eggs, sour cream, milk, sugar, butter, zest and vanilla. Mix in wet ingredients with dry until just moistened or they will be tough. Gently stir in the berries. Fill cups 2/3 to 3/4 full - I like 3/4 so they come over the top. Cook for about 15 to 20 minutes. Remove to wire rack to cool.

Mom's Blondies

1 cup dark brown sugar
1 cup all purpose flour
1/2 cup butter, melted
1 egg, lightly beaten
1 tsp. pure vanilla extract
1/2 cup butterscotch chips
1/2 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a bowl, whisk the butter and sugar together, add egg and vanilla and continue whisking. Add the dry ingredients, mixing well and stir in butterscotch chips. Pour into pan and bake 20 to 25 minutes. Remove to cooling rack, when cool cut into small squares.

Crisp Lemon Cookies - I certainly do love lemon. Fresh lemonade and crisp lemon cookies on the front porch is simply divine

2 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter
1/2 cup light brown sugar, packed
1/2 cup sugar
1 egg
1/2 tsp. pure vanilla extract
2 Tbl. lemon zest
1 Tbl. fresh lemon juice
sanding sugar

In bowl of electric mixer, cream butter and sugars until light and fluffy. Add in egg, zest, lemon juice and vanilla and continue mixing. In another bowl, whisk flour, baking soda and salt. Slowly add dry ingredients to wet and mix well.  Divide dough in half and make 2 logs. Wrap in plastic wrap and refrigerate overnight. In the morning, unwrap dough and slice into 1/4 to 1/2 inch slices and place on parchment lined baking sheets. Sprinkle with sanding sugar. Bake in 350 degree oven for 10 - 12 minutes. Remove and place on cooling rack.

Magic Cookie Bars - also called 7-Layer Bars (one of my daughters favorites - from Eagle Brand Condensed Milk)

2 cups graham cracker crumbs
3/4 cup butter, melted
1 can of Eagle Brand Condensed Milk
1 1/3 cup pecans, lightly toasted and chopped
1 1/3 cup semi-sweet chocolate chips
1 1/3 cup flaked coconut
1 cup butterscotch chips

Preheat oven to 350 degrees. Combine graham cracker crumbs with melted butter and pressed into 13x9 baking pan. Pour Eagle Brand over crumbs, and sprinkle with pecans, chocolate chips, butterscotch chips and coconut, press down firmly.  Bake for 25 to 30 minutes or until lightly browned. Remove to cooling rack. Cool thoroughly and cut into bars.

Peachy Ice Tea

3 (11 1/2 oz.) cans peach nectar
2 quarts freshly brewed tea (raspberry is a good choice or just plain)
1/4 cup fresh lemon juice
1 cup honey (or you can use sugar)

Mix hot brewed tea and honey together until incorporated, then add other ingredients and stir well. Serve in tall glass with lots of ice cubes and a peach slice for garnish.

Bon Appetit

"Great is Your faithfulness"

Lamentations 3:23