Thursday, December 20, 2012

Diamond Eggnog ~ Just Right for the Holidays

 Everyone loves this eggnog!
Diamond Eggnog Ingredients
4 + 1/2 cups milk
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum
1/4 teaspoon nutmeg or cinnamon, ground
Diamond Eggnog Directions
Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.
A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
In a separate bowl, beat the egg whites to stiff peaks.
Slowly fold the egg whites into the rest of the mixture.
Add rum.
Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon.
Serves: 6.

Tuesday, December 18, 2012

Caramel Popcorn

Caramel Popcorn
  • 1 c. butter
  • 2 c. brown sugar
  • ½ c. corn syrup
  • 1 teasp. salt
  • ½ teasp. baking soda
  • 1 teasp. vanilla
  • 5 quarts popped popcorn

Preheat oven to 250°. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 4 minutes.
Remove from heat and stir baking soda and vanilla.
Pour over popcorn, stir to coat.
Place in two large baking dishes and bake for an hour (or less, depending on how chewy you want it) stirring every 15 minutes.
Remove from oven; cool.

Saturday, November 24, 2012

Cheese Balls

It's the holiday season!
I got this delicious recipe from a dear friend.
  • 4 Tablespoons butter
  • 3/4 cup flour
  • 1 cup grated sharp cheddar cheese
  • 1/2 teaspoon dry mustard or dijon mustard
  • pinch of salt
  • green olives with pimentos, drained and spread on paper towels to dry while you mix dough

Mix all together in kitchenaid using the flatbeater (or you can use your hands). Scoop up a small amount of the dough and flatten in the palm of your hand. Place an olive on top and close your palm to shape dough around it. Roll between your hands to form into a ball. Place on ungreased baking sheet.

Preheat oven to 400 degrees. Bake 20-25 minutes until just starting to brown.

 Easy "How-To-Make" Photos


Thursday, November 22, 2012

My Thanksgiving Day Menu

Thanksgiving Morning:
It is just after 2:00 A.M. – I am having my first cup of coffee and spending a minute to visit you before I start my day. Here is a quick photo I snapped when I got up, to share with you.

I was so excited about today that last night I could hardly fall to sleep. I woke moments before 12:00 A.M. not feeling sleepy at all. I told myself that the next time I woke up I would get up, knowing that by that time I was sure to be waking from a deep sleep, which I did. Nevertheless, promises are promises, and now that I am up, I am delighted to be starting my day.
~ My Thanksgiving Day Menu ~
Gravy made with heavy cream ~ (A special treat for the holiday)
Sausage Stuffing ~ (My recipe)
Mashed Potatoes
Elegant Scalloped Corn
Cranberry Sauce ~ (See Jessica’s Post)
Fresh Homemade Rolls
Fruit Salad
Served with: Sparkling Cider
~ Desserts ~
Date Nut Bread ~ (My recipe)
Apple Pie
Pumpkin Pies
Pecan Pie
Key Lime Pie
Served with: Coffee and Cream

Wednesday, November 21, 2012

S’uthun Supreme Pecan Pie

On Thanksgiving Eve (which I like to call Thankfuleve as in - Thankfuleve I have a daughter to bake with me.), I always spend the day baking. Today, my daughter and I baked two loaves of date-nut bread, two pumpkin pies, a pecan pie, and an apple pie.


I am trying a new pecan recipe: S’uthun Supreme Pecan Pie
“Ya’ll might have a hard time keeping this pie around. Best to double it!”
3 eggs
2 Tablespoons butter, melted
2 Tablespoon flour
½ Teaspoon vanilla extract
1/3 teaspoon salt
½ cup sugar
1 ½ cups maple syrup
               (I chose this recipe because of the maple syrup.)
1 ½ cups broken pecan pieces
1 cup halved pecans

Beat eggs until light. Blend in the melted butter, flour vanilla, salt, sugar, and maple syrup. Sprinkle the broken pecans over the bottom of the pie shell. Gently pour the mixture in, and then make rings of pecan halves, starting from the middle and working out until the surface is covered/ Bake at 425 degrees for 10 minutes and then reduce heat to 325 degrees and continue baking for about 40 minutes. Let cool before serving.
Makes one 9” pie

I am also trying a new piecrust: Alan Carter’s Pie Pastry – from Better Homes and Gardens.

3 ¾ Cups flour
1 Tablespoon sugar
½ - 1 Tablespoon salt
½ Teaspoon baking powder

Cut in:
1 ¾ Cups unsalted butter, leaving chunks the size of peas

2/3 Cups ice-cold water
2 Tablespoons sour cream
1 Teaspoon vinegar

Add liquid all at once to the flour mixture (This step is the reason that I Like this recipe.). Quickly stir to distribute. Do no overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.

Monday, November 5, 2012

Doughnuts ~ Quick and Easy

A Year with Grandmother ~ 365 Days at Grandmother’s House

Day 35 of 365 
quick doughnuts

Homemade doughnuts have always been a tradition in our family. Only, I have never made them. I have always wanted to, but have been too afraid to try. I keep saving doughnut recipes. These doughnut look like they would be quick and easy. I am going to have to try this idea. Do you have a favorite doughnut recipe?

Doughnuts made from Pillsbury Grands biscuits. 
Makes 8 doughnuts
1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
9 cups oil, for deep fryer
1 cup sugar
1⁄4 cup cinnamon
1 (16 ounce) can icing
candy sprinkles (optional)

Cut holes in biscuits (I used a lid to a large salt shaker 1-3/8" in diameter, worked great).
Heat oil to 375°F.
Mix cinnamon and sugar. Use extra cinnamon if you want. You can also add nutmeg,if desired.
Drop 4 biscuits in deep fryer and cook with lid shut, about 3 minutes each side, or till brown as you like them.
Remove to paper towel-lined plate.
Roll immediately in sugar and cinnamon.
If you are going to ice them, wait till they cool, You can also use sprinkles on icing.

Video and Recipe Here

Saturday, October 6, 2012

Busy-Day Current Scones


Today we make a quick batch of current scones for tea time. We set the table and put on the tea. Mmmm, fresh hot scone straight form the oven smell so tempting. My daughter breaks a little nibble off a scone as I carry it to the table. She catches my eye, and I give her a wink.

Busy-Day Current Scones

In a hurry? Just drop dough from a large spoon into 8-equal mounds on ungreased cookie sheet. Flatten to about 1/2-inch thickness with floured fingers, and bake as directed.

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup firm butter or margarine
  • 1 egg, beaten
  • 1/2 teaspoon vanilla
  • 1/2 cup currants
  • 4 to 6 tablespoons heavy whipping cream

Heat oven to 400ºF.

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the whipping cream until dough leaves side of bowl. Stir in currents.

Brush with additional whipping cream; sprinkle with sugar crystals.

Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Thursday, October 4, 2012

Penny-wise Chicken Pie

~ Canadian Inspired ~
(Notice the maple leaf?)

Oh, the gals on the block are tempting me with such delicious goodness! First Stephanie at The Enchanting Rose posted her Tasty Beef Pot Pie . Then Jessica at Chronically Vintage wrote a wonderful post about her Penny-wise Chicken Pie. I just had to make myself a chicken potpie for dinner last night. (I already had chicken in my refrigerator that need to be used.)

I used Stephanie’s pastry recipe, and a slightly changed version of Jessica’s chicken pie recipe.
The results? Everyone liked it and even wanted seconds.

"Wow! This is really good!" exclaimed my husband. "Is this a new pie crust recipe? It's the best pie crust that you have ever made!"

 ~ Well, I guess I have Stephanie and Jessica to thank for my success. Thanks, girls!


Wednesday, October 3, 2012

Truly Scrumptious Carrot Cake

Truly Scrumptious Carrot Cake

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 ½ c. vegetable oil (I use only ¾ cup)
4 eggs
3 c. grated carrots
1 c. chopped nuts (opt.)
1 t. vanilla

Sift together sugar, flour, soda, salt, and cinnamon. Stir in oil. Add eggs, one at a time; mix well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly. Pour into a greased 13 X 9 X 2 inch pan. Bake at 350° for 30 (may take up to 45 minutes, depending upon oven) minutes. Cool in pan. Spread with Cream Cheese Frosting.

Cream Cheese Frosting
Recipe from Betty Crocker’s New Cookbook

This frosting is perfect because the amount of powdered sugar does not over-power the taste of the cream cheese.

Prep: 10 minutes
Makes 16 servings, about 2 ½ cups

1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
2 teaspoons milk
1 teaspoons vanilla
4 cups powdered sugar

1. Beat cream cheese, butter, milk, and vanilla in a medium bowl at a low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Frosts one 13 X 9-inch cake generously, or fills and frosts one 8- or 9-inch cake. Refrigerate any remaining frosting.

Variation: Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.


Saturday, September 29, 2012


Lizzy is up to her creative little ways again. She is always making new recipes, most often it is for some kind of treat. This time, it is ginger candy. She makes this and sets it out on the table, before long everyone has eaten it up. She always makes very small batches, as you can see in the above photo. 


Friday, September 21, 2012

“Good Morning” Granola Rolls


“Good Morning” Granola Rolls .
 Cinnamon Rolls ~ Quick and Easy recipe
1 ¼ c. Honey Nut Granola
1 c. packed brown sugar
1 T. cinnamon
Combine ingredients and mix ( a food processor works well for this).

Quick White Glaze:
1 c. powdered sugar
2 T. milk
2 T. butter, softened
1 t. almond or vanilla extract

Mix sugar, milk, butter, and vanilla or almond extract until smooth.

Granola Rolls with Cream Cheese Glaze

Honey Nut Granola

Honey Nut Granola

Honey Nut Granola
2 ½ c. oats
1/2 c/ packed brown sugar
1/2 c. chopped nuts
1/3 c. honey
1/3 c. butter, melted
1/4 c. wheat germ
1 t. cinnamon
1 t. vanilla
1/2 c. raisins

Preheat oven to 325 °. Combine all ingredients except raisins; mix well. Bake in lightly greased 9” x 13” pan for 20 – 25 minutes, stirring occasionally. Stir in raisins. Spread mixture onto ungreased cookie sheet; cool. Store in a cool dry place. Makes about 6 cup.


Monday, September 17, 2012

Cooking on a Budget ~ 1940s Style

Little End of the Horn (Horn of plenty, that is)

Budgeting, saving, making do, being resourceful, this was the life of the average 1940s housewife.

Can you relate?

 I too have always lived a life of stretching every penny. (I pick up every penny I see on the ground, as a way of appreciating all that God has given me. Growing up, we literally had to count every penny, and now things are not that tight. Thank you, Lord!)

I always appreciated the 1940s simple way of living because that was my own reality. I have come to love this way of living, and I believe that my life is actually richer because I have not always had everything that I want. That makes it easy to get excited about all the happy little pleasures life holds. And when bigger things come around, occasionally, they are that much more appreciated.

In celebrating the 1940s housewife way of life I thought it would be fun to share with you girls a few budget saving recipes for fall from my vintage cookbook: Quick & Easy Meals for two. (Of course, it is easy to make them for more than two.)

Bread-and-Cheese Casserole
Green Salad
Concord Grapes

I have always loved a simple European meal of cheese, fresh fruit, and great bread. Here is an American version of that meal.

Bread-and Cheese Casserole
Mix 1 cup grated sharp Cheddar cheese with 3 well-beaten eggs. Add 1-teaspoon baking powder, 1/8 teaspoon salt, and 1 tablespoon prepared mustard. Remove crust from 4 slices bread (I personally would not remove the crust.) Cut each slice in 4 pieces. Spread the bread pieces generously with the cheese mixture. Open one 8-oz. can tomato sauce. Alternate layers of cheese-spread bread with tomato sauce in a quart casserole or 2 individual casseroles. Heap any extra cheese mixture on top. Cover with strips of cooked bacon broken into pieces. Bake in a slow oven, 300° F., 20 to 30 minutes. 

Top-of-range adaption: Make sandwiches of bread with cheese filling. Sauté on both sides in bacon drippings. Serve with hot tomato sauce and crisp bacon.


Sunday, September 16, 2012

Cinnamon Rolls ~ Quick and Easy

These really are the easiest/best cinnamon rolls. My daughter had asked me to bake cinnamon rolls today, so I finally tried this recipe that I have had around for a long time. They are quick and easy to make.

Cinnamon Rolls
3/4 cup milk
1/4 cup sugar
1/2 cup butter

Scald milk. Stir in 1/4 cup sugar and butter. Set aside to cool.

1/2 cup warm water
2 Tablespoons yeast
1/4 cup sugar

Dissolve yeast and 1/4 cup sugar in warm water. Set aside for 5 minutes until bubbly.

2 eggs
1-teaspoon salt
5 to 6 cups flour, divided

Mix milk, yeast mixture, eggs, salt, and 2 cups flour in kitchen aid. Add enough remaining flour to make soft dough. Knead 5-10 minutes.

Spray counter top with cooking spray. Divide dough into thirds and roll each into a rectangle.

Butter, softened
Brown sugar

Spread with softened butter; sprinkle liberally with brown sugar and cinnamon.

Roll up tightly and cut each roll into eighths. Place in three buttered cake pans.

Let rise in warm place until double.


Bake at 375 degrees for 10-12 minutes until light brown. (Servings: 24)
NOTE: My daughter likes them baked 10-12 minutes; my son likes them baked 12-15 minutes.

For the icing:
2 Tablespoons melted butter
2 cups confectioner's sugar
1 Tablespoon milk

Mix all ingredients until well blended and of spreading consistency.

Tuesday, September 11, 2012

Come Make Something With Me

Craft, bake, cook, and share.

My daughter is starting her own blog so that we can blog together. What fun for me!
If you have a daughter, perhaps she would like to visit this new blog.
Make sure to check out these links: Holiday Fun | Recipes

Saturday, July 28, 2012

Cranberry Scones

So easy to make:
{Source video ~ Scones}
 ~See Recipe Below~

People exaggerate the difficulty of making scones. They are actually very easy to make.  All it takes to make great scones is light handling of the dough.

Make them for breakfast...
your family will love them!

Preheat oven to 400 degrees.

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
• 2 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt

With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in dried cranberries.

 • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
 • 2/3 cup dried cranberries

Whisk together 3/4 cup cream and egg.

• 3/4 cup plus 1 tablespoon cold heavy cream
• 1 large egg

With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet.

Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired.

 • Sanding sugar (optional)

Bake until golden, 16 to 18 minutes, rotating sheet halfway through.