Spring Blossoms

Friday, November 6, 2009

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

Saturday, October 31, 2009

Halloween Candy Cookies

Well, tonight is the big night for Trick or Treaters. All of the children are excitingly waiting with their candy
 bucket, basket or any container they choose. When my children were small, I used to get all excited, along with them ,about going trick or treating, however, as we get older we loose some of that excitement and just stand back
and watch the younger group as they dress up in their most scary and ugly costume and go from door to door collecting goodies handed out to them.

Most of the time they have so much candy and other goodies that they don't know quite what to do with it, so thru the years we have come up with some solutions. Listed below is one recipe I found on Delicious Dishings Blog, that I am going to make , how about you.  I 'll bet some of you have lots more good ideas about using up all that Halloween lute.
Reese's PB Cup Cookies (adapted from the NY Times chocolate chip cookie recipe) and Delicious Dishes.


3 2/3 cups minus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
15 - 20 large Reese's PB cups, frozen

Sift flour, baking soda, baking powder and salt into a bowl. Set aside.

Coarsely chop PB cups, and set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Add chopped Reese's PB cups and stir gently until mixed.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also form the dough into balls, ready for baking, place them on cookie sheets, and freeze them. Once the balls of dough have hardened, scoop them into freezer bags, and take them out and bake them whenever you want warm cookies.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Place frozen cookie balls or freshly formed balls of dough (any size you like -- I like mini cookies so I form mine into about 1/2-inch balls) on prepared baking sheet. Bake for 10 to 12 minutes (or longer depending on the size), until light golden brown but still soft in center. Let rest for 1 minute, and then transfer cookies to cooling rack. Repeat with remaining dough for as many cookies as you want to make.

This is another one for Cup Cakes

Heavenly Candy Bar Cupcakes
From: MyRecipes.com
Prep: 20 min., Cook: 5min., Bake: 18 min.

9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars

1/2 cup butter or margarine

2 cups sugar

1 cup shortening

3 large eggs

2 1/2 cups all-purpose flour

1 teaspoon salt

1 1/2 cups buttermilk

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Chocolate-Marshmallow Frosting

Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.

we used Milky Way Bars.

Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings. Prep: 15 min., Cook: 5 min., Bake: 30 min.

Yield: Makes 36 cupcakes

Last  I couldn't resist this spider halloween cake . For the recipe go to MyRecipes.com.


Friday, October 30, 2009


Makes: 18 servings (2 tablespoons cheese ball and 4 crackers each)

1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 packages (3 oz each) cream cheese, softened
1 tablespoon lime juice
1/2 teaspoon onion powder
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro
3/4 cup nacho-flavored tortilla chips, crushed
Assorted crackers or tortilla chips
1. In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.
2. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.

Tuesday, October 27, 2009


Old Fashioned Butter Roll

Posted by: "TonaH" haggermaker4@yahoo.com

2 cups all-purpose flour

1/2 teaspoon salt

1 cup shortening

1/2 cup water

3/4 cup butter, softened

1/4 cup granulated sugar

1/2 teaspoon ground nutmeg

2 cups milk

2/3 cup granulated sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly grease a 7 x 11-inch baking pan.

In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jellyroll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla extract until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.

Serves 12.
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Saturday, October 24, 2009


All of us have kitchen disasters from time to time.  Maybe the following hints will help.
I thought I'd pass along some hints to help those of us that get into trouble from time to time. It's not recipes, but what the heck!

If you've over-salted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.

A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.

If you've over-sweetened a dish, add salt.

A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.

Pale gravy may be browned by adding a bit of instant coffee straight from the jar. No bitter taste, either.

If you will brown the flour well before adding to the liquid when making gravy, you will avoid pale or lumpy gravy.

If time allows, the best method of removing fat is refrigeration until the fat hardens. If you put a piece of waxed paper over the top of the meal, it can be peeled right off, along with the hardened fat. Ice cubes will also eliminate the fat from soup and stew. Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.

A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.

A little salt placed in a frying pan will prevent splattering.

Meat Loaf will not stick if you place a slice of bacon on the bottom of the pan.

Vinegar brought to a boil in a new frying pan will prevent foods from sticking.

No sticking to the pan when you're scalding milk if you'll first rinse the pan in cold water.

A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles, macaroni, or spaghetti will prevent boiling over.

A few drops of lemon juice added to simmering rice will keep the grains separate.

A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.

Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.

No "curly" bacon for breakfast when you dip it into cold water before frying.

Keep bacon slices from sticking together; roll the package into a tube shape and secure with rubber bands.

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Bookmark and SharePersonalized Sketches and Sentiments awarded me the two blog hugs that you see below.  I really appreciate this and I am sending them along to my followers: 

                                    Cozy Kitchen by The Sea
                                    Canela Kitchen's Recipes
                                    Angie's Recipes. Taste of Home
                                    The Finer Things - Amy
                                     In and Around - Whitney

Please send on to your followers or any new blog that you have recently visited.
Have a wonderful weekend.  Love all of you.

Blog Hugs

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Wednesday, October 7, 2009


Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting — it stiffens as it stands and becomes more difficult to spread.

Yields: 12 cupcakes
Total Time: 2 hr 30 min
Cook Time: 20 min


1 1/2 cup(s) shredded peeled apples

1/2 cup(s) diced dried apples

3 tablespoon(s) packed light brown sugar

3/4 cup packed light brown sugar

1 teaspoon(s) ground cinnamon, divided

1/3 cup(s) canola oil

2 large eggs

1 teaspoon(s) vanilla extract

3/4 cup(s) whole-wheat pastry flour

3/4 cup(s) cake flour

3/4 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1/2 cup(s) nonfat buttermilk


1 cup(s) light brown sugar

1/4 cup(s) water

4 teaspoon(s) (equivalent to 2 egg whites) dried egg whites (see Tips & Techniques), reconstituted according to package directions

1/4 teaspoon(s) cream of tartar

Pinch of salt

1 teaspoon(s) vanilla extract

1/2 teaspoon(s) ground cinnamon, plus more for garnish


1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high, and beat for 1 minute.

3.Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon in a medium bowl.

4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar, and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

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I made some really good Chili Sauce today. Here is the recipe:

1 lb ground beef
1 lb extra lean ground beef
       (In fry pan let meat cook until all meat is done) Stir several times.
2 cans tomato sauce (8 oz)
1 cup tomato catsup
1 tbsp chili powder
1 tbsp worcestershire sauce
2 oz cheddar cheese ,extra sharp, shredded
1 tbsp bacon drippings

Simmer on low heat for 30 min. or longer.  Serve hot over spaghetti  or rice.
Good over hot dogs.

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Saturday, October 3, 2009

Cranberry-Walnut Sweet Potatoes

I have made this recipe for Cranberry Walnut  Sweet Potatoes and they are really good. What a good
side dish for Thanksgiving or Christmas I added a small amount of orange juice. Thanks and have a wonderful day.
Cranberry-Walnut Sweet Potatoes
From Light & Tasty


4 large sweet potatoes

1/4 cup finely chopped onion

1 tablespoon butter

1 cup fresh or frozen cranberries

1/3 cup maple syrup

1/4 cup water

1/4 cup cranberry juice

1/4 teaspoon salt, divided

1/2 cup chopped walnuts, toasted

1 teaspoon Dijon mustard

1/4 teaspoon pepper

2 tablespoons minced chives

Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender.

In a small saucepan, saute onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.

Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives. Yield: 8 servings.

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Halloween Decorations

Halloween Pumpkins, Corn husks and stalks, mini gourds, orange ribbon, apples, all good things to decorate for Halloween.   We all like to have fun decorating with all the fall bounty that is available.  I need to ask you to be careful and take your time.  This morning my daughter was at her church helping to decorate the fellowship hall because tomorrow is Homecoming Day at her church.  In her haste, she fell over a large pumpkin located on a walk way and hurt herself quite badly.  She fell on her face and hands.  She has a knot on her head, her eye is black, her chin is badly bruised.  Has a big knot on her elbow and broke her right hand.  She is very lucky that  she  didn't do more damage.

Again, I urge you to please enjoy your decorating but be careful in all you undertake to do. It is so easy to get in a hurry and hurt yourself.  Please have a wonderful day and be careful!!!!!!

I forgot to mention, she is the Church Pianist.  Good Luck!!
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Thursday, October 1, 2009


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Banana-Nut Muffins

2 Cup Unbleached Flour, Sifted
3 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Shortening
1 Cup Sugar
2 Large Eggs
1 1/3 Cup Mashed Ripe bananas (3 Med.)
1 Cup Chopped Walnuts

Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.

Wednesday, September 30, 2009

There is a food site that I  have always liked.  Tona Haggermaker.  I have posted some of her recipes below. Hope you will enjoy them and visit her site.

Crock Pot Chili Dip

Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 t. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste

Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours. Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.

 Apple Chip Cake
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

Blend in mixer:

1-1/2 cups salad oil

2 cups sugar

2 eggs.
Add in this order, and mix by hand as this will become very thick and heavy:

5 cups apples, cored, pared and in chunks.

1 cup chopped walnuts (opt)

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

3 cups flour (Mixing as you add)

Bake in 350 degree oven in 13 x 9 pan. Do not grease. for 1 hour or until done.

Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

Farm Journal's Complete Home Baking Book

This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement.

The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.

2-3/4 cup sifted flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 cup butter or regular margarine

1-1/2 cups sugar

2 eggs

1/2 cup dairy sour cream

1/2 tsp. lemon extract


Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.

Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.

Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.

Bake in 375 degree oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.

 Crab Salad (TNT)
*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 - 8 oz pkg of imitation crab

1/4 cup chopped onion

1/4 cup chopped celery

Mix together and set aside

In small bowl mix:

1/2 cup Mayonnaise (not salad dressing)

2 Tbsp Catsup

1/4 tsp celery salt

1/4 tsp Dill Weed

1 tsp Horseradish

1/2 tsp Everglades Seasoning
mix and pour over crab. Mix well and serve with crackers or with bread of your choice.

 Crockpot Rice Pudding
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1-1/2 cup cooked rice

16 oz half and half or light cream

3/4 cup raisins

3 eggs

1/2 tsp nutmeg

2/3 cup sugar

2 tsp vanilla

Grease stoneware of crock-pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock-pot. Sprinkle nutmeg on top. Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours. Makes about 8 cups.

 Amish Sugar Cookies
*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

(Orlena from Illinois)

This is a light fluffy sugar cookie. This one I have had for years, everyone wants the recipe. It is good with or without icings. It makes a large batch. Kids love them. I think I have sent this recipe in before. If you try them, it will be a keeper.

1 c. granulated sugar

1 c. powdered sugar

1 c. margarine

1 c. cooking oil

2 eggs

4 1/2 c. flour

1 tsp. baking soda

1 tsp. cream of tarter

1 tsp. vanilla

Combine first 4 ingredients, beating well, add eggs, beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten with bottom of glass which has been dipped in sugar. Or you can use a fork. Bake at 375 for 10-12 minutes.

These are very good cookies. and yes the ingredients are correct on the oil and margarine.

 Jezebel Sauce
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 cup (small jar) pineapple preserves

1 cup (small jar) apple jelly

1/4 cup dry mustard

1/3 cup horseradish (prepared)

1 tsp. black pepper

Mix until blended. Can be refrigerated for up to 2 weeks. Serve this over a block of cream cheese with crackers.

 Creamy Sweet Corn
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 C. fresh or frozen corn

1/4 C. half and half

2 T. butter

1 T. sugar

1/2 tsp. salt

In a saucepan combine all ingredients. Bring to a boil over medium heat. Simmer, uncovered for 6-8 minutes till heated through. Serves 4.

 Black Eyed Pea Cornbread
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4
1 lb. ground beef

1 cup canned black-eyed peas, drained

1 cup onion, chopped

3/4 cup cream-style corn

1 cup cornmeal

1/2 cup flour

1 cup buttermilk

1/4 cup cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 9x13 inch pan that has been well greased. Cook at 350 for 45 minutes, or until done.

 Red Hots Jello Apple
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1/3 c. red hots cinnamon

1 c. boiling water

1 large pkg. cherry jello

2 c. applesauce

Melt the red hots in boiling water, then add Jello. Stir until dissolved.. Cool a little, then add applesauce and pour into 9 x 9 inch dish. Refrigerate and let the jello salad get firm. Just before serving turn molded salad on plate.

I Filled the bowl (after the Jell-O salad was turned over on a plate) a simple apple salad.

 Old Fashioned Oatmeal Cookies
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

3/4 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup cold water

1 tsp. vanilla extract

1 cup flour

1 tsp. salt

1/2 tsp, baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

3 cups of quick-cooking oatmeal

1 cup raisins

Cream all but oats and raisins in large mixer bowl, with electric mixer on low speed. Stir in oats and raisins. Drop by teaspoon onto greased cookie sheets. Bake at 350 for 12 to 15 minutes, until golden brown and feel firm to the touch.

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Tuesday, September 29, 2009


Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

 box cake mix

2 eggs

1/2 cup vegetable oil

Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want to add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired. Drop tablespoon size mounds onto a greased cookie sheet. You do not have to grease the sheets of they are non- stick. Bake at 350 degrees for ten minutes.

*If you add dried fruit, make sure it's not the REALLY dried fruit but the type that is chewy and still has some moisture in it. Here are some of the variations I have made with great results:

Yellow cake w/chocolate chips or chunks

Chocolate cake w/butterscotch and white choc. chips

Yellow cake w/macadamia nuts and white choc. chips

Choc. cake w/macadamia nuts and white choc. chips

Orange cake w/white frosting (tastes like a creamsicle)

Banana or spice cake w/walnuts and white frosting

German choc. cake w/coconut pecan frosting

Chocolate cake w/toffee bits

Chocolate cake w/chopped cherries

Cinnamon Swirl cake w/white icing (tasted like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out fine except that next time I would slice them before they cooled completely so they don't crumble quite as much.

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Sunday, September 27, 2009

Pecan Pie Cake by Tona Haggermaker

Pecan Pie Cake

1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1 1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans

Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn
syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees.
Tona Haggermaker

Saturday, September 26, 2009

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Pumpkin Spice Kiss Chocolate Brownies

This is a twist on my favorite brownie recipe. I ...

See Pumpkin Spice Kiss Chocolate Brownies on Key Ingredient.

Thursday, September 24, 2009


1 head green cabbage, shredded
1 lg onion, chopped
1 sm green pepper, chopped
3 carrotts, shredded
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. black pepper

Combine cabbage, onion, green pepper and carrots. Combine oil, vinegar
salt, sugar, celery seed and pepper in a shaker or jar and shake until sugar
dissolves. Add the dressing to the vegetables. Toss and cover tightly.
Referigerate, mixing or shaking occasionally . Let stand for 3 to 24 hrs./i>



2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

Thursday, September 17, 2009



1 c. water

1 stick margarine

1 c. flour

4 eggs

Pinch of salt

Filling for Cream Puffs:

1 c. sugar

3 egg yolks

4 Tbsp. flour

2 c. milk

1 Tbsp. butter

1/8 tsp. salt

1/2 tsp. vanilla

Boil water and margarine (or butter) for 1 min., then add flour

Take of heat and stir thoroughly. Add eggs, one at a time, stirring

well after each. Spoon onto ungrease cookie sheet with teaspoon.

Bake at 400° for 15 mins, until puffed and golden brown. Slit on side

and pipe in the filling.

Tuesday, September 15, 2009

Blueberry Pie

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4 cups blueberries, rinse and drain

3/4 cup sugar

Juice of 1 lemon

1-2/3 cup flour

2 tsp sugar

Dash salt

1 cup vegetable shortening

4 Tbsp ice water
Sprinkle blueberries with sugar; squeeze lemon juice over top. Set aside.

Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually, add ice water, mixing with pastry blender. Chill dough. Divide dough into 2 parts. Roll half on floured board until thin enough to cover sides and bottom of 9" pie plate. Prick bottom with fork and bake bottom crust 10 minutes @ 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.

Fill bottom shell with sweetened blueberries and place strips of dough across top for lattice effect. Use 1 or 2 long strips around edge of plate to seal crusts and bake no longer than 20 minutes @ 400 degrees. If desired, top crust may be rolled in 1 piece and used to make 2 crust pie. Yield: 6 to 8 servings

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1 pound Ground beef
1 small Package cream cheese
1 Can mushroom soup
1 cup Canned corn with pimento
1 package Refrigerated bisquits

Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes.

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