Spring Blossoms

Thursday, November 26, 2009

Peppermint Patty Brownies

1 box Betty Crocker® Gluten Free brownie mix

Butter and eggs as called for on brownie box

1/2 cup sweetened condensed milk

1 1/2 teaspoons peppermint extract

2 1/2 to 3 cups gluten free powdered sugar

1 cup Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.

2. In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.

3. Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows

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Thursday, November 12, 2009


With Thanksgiving fast approaching, we all are getting our menus together.  Our family always gets together at my  youngest daughter's house, along with her husband's family and other friends.  We usually have a large crowd and everybody has a good time. We have a chance to visit together, show off the new babies in the family . Reminisce old times and most important, give thanks for our years blessings.  This year we will be especially praying for our military men and women and ask that they be kept safe.  We will have one guest that is returning from Iraq and we are all greatfully for him and what he has done for us and look forward to spending time with him.

I hope all of you have a Joyous Thanksgiving Holiday with your loved ones.  I have listed a few dishes that I know we will be enjoying on this holiday.  Hope you like them.

Brussels Sprouts with Apples

2 1/4 pounds fresh brussels sprouts, halved
3 tablespoons fresh lemon juice
2 teaspoons salt, divided                                                 
1/4 cup butter or margarine, divided
1 medium onion, diced
1/4 cup apple juice
1 large Red Delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup golden raisins
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg

Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.
Yield: 6 to 8 servings

Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract


2 tablespoons butter
1/2 cup flour
1/2 cup pecans, chopped
1 cup brown sugar

Mix together main ingredients. Pour into butter 9x13 inch baking dish. Sprinkle on topping. Bake at 350 degrees for 30 minutes.


Melt butter and stir in brown sugar. Add flour and nuts


Pumpkin Pie                                                                                                                                                                                                


3/4 cup sugar

1 1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 can (15 oz.) pumpkin

1 1/4 cups milk (10 oz.)

1 tsp. vanilla
2 large eggs

Pastry for a single-crust 9-inch pie,


1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin,  milk, and eggs and vanilla ; whisk until well blended. Pour mixture into unbaked pastry in pan.

2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.

3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.


Cranberry Sauce                                                         

Time: 30 minutes.

2 bags (12 oz. each) fresh or frozen cranberries, any soft or decayed berries discarded
2 1/2 cups sugar
Finely shredded zest and juice of 1 orange
1 tablespoon minced fresh ginger

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, until berries have popped, about 20 minutes.

Make ahead: Let cool, then chill airtight up to 3 days; sauce will thicken as it cools.

Yield: Serves 10
Sunset 2009

Roast Turkey                   

"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."


1 (18 pound) whole turkey

1/2 cup unsalted butter, softened

salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock

8 cups prepared stuffing (your own preference)


1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.

4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

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Wednesday, November 11, 2009


Tuesday, November 11, 2009  Today is Veteran's Day and we need to honor all soldiers who have served as a veteran in all wars.  It is dedicated people like this that have kept America free.  Let us pray for our military, not just today, but everyday and show deep appreciation for what they do for us. 

Veterans Day Prayer and Meditation

May we take a few moments to reflect, remembering those who served our country well ...

"You gave for peace with courage             

That families may be free

So children could grow strong

And safe they'd ever be.

In giving for the sake of peace

You may have suffered loss

Your body may still show its wounds

From taking up the cause.

May remembrance of your time away

Your sacrifice for peace

Spur us on to strive more strongly

For freedom, that there'll be release.

From causes that sent some away

To fight that we may freely live

With gratefulness we thank you, veterans

For all you gave and give!"
Prayer by Susan Kramer;

Thank you Veterans

photo from Knight Rider, news from NRCC by NRCC students {online}

photo from 1800sunstar.com

photo found at freerepublic.com

Thank you Veterans
Visit My Net Finds for their observance of Veterans Day.

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Zippy Cranberry Appetizer

Tuesday, November 10, 2009

Cranberry Relish / Southern Plate

While checking my different cooking blogs today, I came across "Southern Plate" She has a wonderful cooking blog and has a cookbook out.  Well today she did a post on Cranberry Relish.  It looks so good I had to try it. Hope you will too.

Cranberry Relish 

Friday, November 6, 2009

Peanut Butter Cupcakes

Peanut Butter  Cupcakes
From Quick Cooking


1/3 cup shortening

1/3 cup peanut butter

1-1/4 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1-3/4 teaspoons baking powder

1 teaspoon salt

1 cup milk

16 miniature peanut butter cups


In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

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Oh my, a WINTER FREEZE TONIGHT in North Carolina. Summer is finally over and the time for fall cooking.  While browsing the internet today, I came across some recipes to use for all of those apples you have stored up. With Thanksgiving and Christmas coming soon, these recipes can make a tasty addition to your holiday meals.

Apple Pie Recipes/ OLD FASHION TIPS


Apple Pie
1 batch pie pastry

6 large apples

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 tablespoon all-purpose flour

1 tablespoon butter -- cut into bits

1 teaspoon sugar

dash cinnamon

1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan.Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes.

Cheddar-Crust Apple Pie



1 1/2 cups flour

dash of salt

1/2 cup shortening

1 1/2 cup (6 oz.) shredded sharp cheddar cheese

4-6 tablespoons water


1/2 cup sugar

2 tablespoons flour

1/4 teaspoon cinnamon

6 cups sliced peeled apples

2 tablespoons margarine

Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.

Cookie Sheet Apple Pie


2 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter or margarine

1 cup whipping cream


5 medium sized tart apples

1/4 cup granulated sugar

1 tablespoon all purpose flour

dash salt

1/2 teaspoon cinnamon


1 egg

2 Tblsp milk

For crust:

Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim to make a 14" square. Roll out the trimmings and cut into strips.

To prepare apples:

Pare, core and slice apples. Turn into bowl, mix with filling ingredients

To assemble pie:

Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked.

Crumb Apple Pie


1 cup flour

1/2 teaspoon salt

1/3 cup solid vegetable shortening

1/4 cup ice water


7 medium Granny Smith or Golden Delicious apples

1/2 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt


3/4 cup packed dark brown sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup chilled butter or margarine, cut into pieces

lace rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings.

Recipe courtesy of Brenda Hyde at OldFashionedLiving.com

Easy Deep Dish Apple Pie

2- 1 lb. cans apple pie filling

1/2 cup raisins

1 cup (4 oz.) shredded sharp cheddar cheese

1- 8 oz. can refrigerated crescent dinner rolls

2 tablespoons sugar

1/4 teaspoon cinnamon

Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.

Whole Wheat Apple-Mincemeat Pie


1 cup Pillsbury's Best Whole Wheat Flour

1 cup Pillsbury's Best All Purpose or Unbleached

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup shortening

1/2 cup cold water


4 cups sliced, peeled apples (4 medium)

1 1/3 cups prepared mincemeat

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice


1 egg white

2 tablespoons water

1 teaspoon sugar (1 to 2 tsp)

Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.

In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.

Crockpot Apple Pie

8 Tart Apples peeled and sliced

1 1/4 teaspoons ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3/4 cup milk

2 tablespoons butter soften

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup Bisquick

1 cup Bisquick

1/3 cup brown sugar

3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Copyright 2002-2003 Cindy SanchezBookmark and Share

Sunday, November 1, 2009

While cleaning out my pantry yesterday, I came across my old bread machine.  I have't made bread in quite awhile.

Today, while checking on my blogs I  opened Tipnuts.com and the first thing I saw was 12 Homemade Bread Recipes. If you are thinking about making bread, go there for your recipe.  I am going to make the  Decadent Sweet Milk Bread  I'll let you know how it turns out.  I can't wait.

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2 cups milk

1/4 cup shortening

5 Tbls. sugar

1 cake yeast

5 to 6 cups of flour

1/2 tsp. soda

1 tsp. baking powder

1 egg

1 Tbls. salt

■Scald milk. Add shortening and sugar. When mixture is lukewarm, add yeast and dissolve. (If dry yeast is used, dissolve it in one-fourth cup warm water and reduce milk to one and three-fourths cups.) Add soda and baking powder sifted with three cups flour. Beat until bubbles come. Allow to rise one-half hour.

■Beat egg and salt until light and add to the sponge. Add remaining flour to make a soft dough. (The less flour you use, the lighter the rolls and doughnuts.) Knead until smooth. Place in greased bowl, grease the top, and place in refrigerator.


■Divide dough into three parts. Roll each part into a circle about nine inches in diameter and spread each circle with melted butter. Cut each circle into 16 wedge-shaped pieces. Roll each piece beginning at the wide end. Place on greased baking sheet. Allow to rise for one and one-half hours, then bake 20 minutes in a 400 degree oven.


■If all the dough is to be used for doughnuts, three-fourths cups of sugar may be used instead of the five tablespoons called for. If the original recipe is used, an extra thick layer of granulated sugar for coating finished doughnuts makes them sweet enough.

■Roll dough that has been refrigerated to one-fourth inch thickness on floured board. Cut with floured doughnut cutter. Allow to rise one and one-half hours. Then fry in fat heated to 370 degrees. If you don’t have a thermometer, test by dropping a cube of bread in the fat. Fat is hot enough if bread browns in one minute.

Source: Kitchen-Klatter Magazine, April 1952

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