My Mother Myself

My mother, Jo, and I have this really bad habit of tearing recipes and cooking tips from magazines and neatly organizing them in notebooks. We have actually made some of those recipes. That would probably account for about 1%. All the others we would really, really like to make. Yesterday she gave me one of her notebooks. To say the least - I was thrilled. As I ran thru the notebook I decided I would post some of them here for the next year (or so . . . ) and a few of mine. Some of them are oldies from family. Some will have no reference. Let's see how this goes . . . . .

Monday, August 19, 2013

Sunday, April 21, 2013

Dried Apple Cake

Told you.




Except it was cake instead of pies . . . . . .










SOURCE: Jo

Thursday, April 11, 2013

Tuesday, April 9, 2013

Dried Apple Pies

WooHoo! Company coming! The wer-man herself. And, I imagine this is what we will be doing:


dried apple pies need no recipe - peel apples, boil down until done and add to the middle of your little circle of dough . . . . . bake for a few minutes. Eat all. 






or . . .  you can put them in an iron skillet like I do  . . .




SOURCE: JO

Sunday, March 24, 2013

Egg Custard

Mamo's Favorite



SOURCE: Jo and Mamo

Monday, March 11, 2013

Lemon Pie

I think this is Mamo's Lemon Pie . . . 
my favorite right behind Coconut Cake






Mix 1/4 cup cornstarch with one cup of sugar and 1/8 t salt into medium saucepan.
Mix 4 large egg yolks with 2 cups of milk and 1/3 cup of lemon juice and add to saucepan over medium heat. 
Bring to a boil and stir constantly - about one minute.
Remove from heat to add 3 T butter, 1 t grated lemon rind and 1/2 t vanilla extract. Stir til smooth. 
Pour into lightly browned pie crust. Cover with plastic wrap.

If you want to use meringue spread onto pie while still warm and bake at 325 degrees for abut 20 minutes or until golden brown. 
We liked ours plain.


Mamo made her crust from scratch, of course. This is what I do (Source:Popsugar)
To Make in a Food Processor:
  1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs, with some larger pieces remaining, about 10 seconds.
  2. With the machine running, add about half of the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  3. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum 1 hour (this time increment allows for the water to fully hydrate the dough, making for a more cohesive product that's easier to roll out).
Makes 2 pie dough rounds, or enough for one double-crust pie or two single-crust pies.

Friday, March 8, 2013

Jenny's Wedding Cake

Mamo's Coconut Cake


Happy Birthday Mamo

PS: what goes great with coconut cake? 
a cold glass of sweet milk !

Monday, March 4, 2013

Old Time Muffins

my cousin Barbie has this old recipe of my grandmother's. myself, my sister and brother and all of our cousins enjoyed these muffins about 52 times a year. sometimes they would have fresh blueberries in them. sometimes fresh peaches. most of the time they were just plain and THE BEST 





Mamo's Muffins

1/2 cup milk
1/2 cup brown sugar
2 eggs
1/2 cup shortening, melted
flour

mix all ingredients together, using enough flour to make a cakelike batter. Divide into 12 muffin tins and bake at 400 degrees for about 20 minutes. 

SOURCE: MAMO VIA BARBIE

Friday, March 1, 2013

Instant Chocolate Cake

single serving  . . . . .






Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth.
Mircowave until puffed - about 2 minutes.


SOURCE: food network

Monday, February 25, 2013

Chocolate Pie

Mrs. Hunter's Chocolate Pie


Mrs. Hunter was Mackie's (Jo's sister) mother in law. We had a lot of great food there - from chocolate pie to watermelon hot from the field to chicken and dumplings. They had a dairy farm so the ice cold milk was endless. 

Friday, February 22, 2013

Chocolate Gravy

very nutritious with a big biscuit


** NOTE TO JO: is this the same as lona's and callie's ?

Monday, February 18, 2013

Martha Washington's Great Cake

Happy President's Day




Martha Washington's original recipe:

Take 40 eggs and divide the whites from the yolks and beat them to a froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy.

Modern adaptation of recipe:

In making Martha Washington's famed cake, Mount Vernon's curatorial staff followed Mrs. Washington's recipe almost exactly. Where the recipe called for 5 pounds of fruit, without specifying which ones, 2 pounds of raisins, 1 pound of currants, and 2 pounds of apples were used. The wine used was cream sherry. Since no pan large enough was available to hold all the batter, two 14 layers were made and stacked (note: the original was one single tall layer). The layers were baked in a 350 degree oven for 1.5 hours. Should be iced with a very stiff egg-white based icing, flavored with rosewater or orange-flower water.
SOURCE: GEORGE WASHINGTON'S MT. VERNON - http://www.mountvernon.org
NOTE TO JO: FRUITCAKE?

Thursday, February 14, 2013

Five Pound Fudge


Now that's what I'm talking about!

Happy Valentines Day


SOURCE: JO

Monday, February 11, 2013

Smoky Chocolate Crackers

getting ready for valentine's day







SOURCE: BETTER HOMES AND GARDENS

Thursday, February 7, 2013

Tennessee Whiskey Cake


Live freely.
Drink sensibly.
Jack Daniels


The town of Lynchburg is the seat of Moore County, the smallest county in Tennessee. Even though it’s home to the Distillery, it’s a dry county and has been ever since Prohibition.



Monday, February 4, 2013

Thursday, January 31, 2013

Sunday, January 27, 2013

Coconut Cake with White Frosting

Happy Birthday Jo 

If you ask anyone in our family 'what's your favorite cake?' we all say 'coconut!'.
Mamo was the coconut cake queen. we all got a coconut cake on our birthday and even a wedding cake (see March). somehow, I do not have her recipe. But, Jo got a coconut cake and white frosting recipe from her good friend Luzy that comes the closest to how Mamo made hers . . . . .





*** NOTE TO JO: remember this ?

SOURCE: LUZY

Thursday, January 24, 2013

Southern Living Magazine

Oh, you didn't know?
Oh, yes.
Jo has been published.
Way back. 
If you have this issue of Southern Living Magazine 



turn to page 231


and you will see one of the recipes that Southern Living published in May 1983. 
Pecan Cheese Ball

Dylan had to try her Great Grandmother's recipe using one of the recipe cards the magazine issued to Jo



it was great - thanks Jo

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Jo also had this recipe published and was featured in the Southern Living Annual publication for 1984


Green Beans Vinaigrette

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Monday, January 21, 2013

Saturday, January 19, 2013

Monday, January 14, 2013

the cure

Actually, I think this might work better than the chicken soup - 

an email from Jo:


"the cure"



if one of these doesn't cure you, nothing will....

*brew your favorite tea .. add one lemon and a little bit of the stuff that makes granddad happy.

*a shot of lemon, a jigger of whiskey and teaspoon of hot water....


*ice cold glass of vodka with a teaspoon of black pepper, four ounces of honey..


*four tablespoons of lemon juice and shot of wild turkey....


now that should cure you....j

Old Fashioned Chicken Soup


Classic Chicken Soup

Ingredients

  • 8 cups chicken stock - fat free, low sodium
  • 2 (4-ounce) skinless, bone-in chicken thighs
  • 1 (12-ounce) skinless, bone-in chicken breast half
  • 2 cups diagonally sliced carrot
  • 2 cups diagonally sliced celery
  • 1 cup chopped onion
  • 6 ounces uncooked medium egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Celery leaves (optional)

Preparation

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
makes about 4 one and one half cup servings.

SOURCE: COOKING LIGHT
** NOTE TO JO:   was glad to find this one! now if I only felt like making it . . . . . .


Tuesday, January 1, 2013

Black Eyed Peas



Photobucket

 The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion

Ingredients:

  • 2 pounds dried black-eyed peas
  • 2 small ham hocks (about 8oz)
  • 6 cups water water
  • 1 large chopped onion
  • salt - to taste
Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks in large pot with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the pot.  Add onion and salt. Add water to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender.  Serves 8.
SOURCE: JO/MAMO

"get up and get busy. what you do on new year's day you will be doing the rest of the year. do the things that make you happy and productive." Mamo


lookie here - Paula Deen's  black eyed pea cake




*** NOTE TO JO: did we serve anything other than turnip or collard greens and cornbread with the black eyed peas?

Monday, December 31, 2012

Goodnight Dick . . . . .

Before we begin with Jo's collection for 2013 I thought it would be fitting to end 2012 with this favorite recipe from a favorite person of ours  . . . . . . Happy New Year

DICK CLARK'S CORN FRITTERS
Dick Clark’s Corn Fritters

  • 4 Servings

  • Prep 10 min
  • Cook 15 min

Ingredients:

  • One 15-ounce can creamed corn
  • 4 large eggs
  • 1 cup frozen corn, thawed
  • 2 tablespoons sugar
  • Salt and pepper
  • ½ cup flour
  • Cooking spray
  • Unsalted butter, melted, for serving

Directions:

  1. In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
  2. Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.