💗

 

                                                                 Jolene, Jolene ….. 💞

Mothers Day 💞

 

Happy Easter

 

Découpage, crochet and etching … eggs by Jo 

Happy Valentine’s Day

 

By Jo 

Crazy quilt stitch heart 

Fine cross stitch heart 

With love

 

1979 - Blue by Jo

Painting on siding boards from family home 

Mother’s Day

 

Jo’s lily of the valley flowers 

Remembering 💞

 

A favorite spot ….

 

With love forever 💔 1930 - 2022

Happiest Mother’s Day Jo

 

          

                                                              Mamo’s vintage roses 

Photo by Faye 

Happiest 92nd Birthday Jo

 

                                                          92 candles and new adventures 

Another Mother's Day ..... another time

 

Mary Price Moore Sells ..... standing by her little plot of Iris which we have growing in our gardens still

Happy 73rd Mother’s Day Jo

 

Hydrangeas 2016

Happy 91st Birthday Jo

 What pandemic? Zippy wants a 91st birthday cupcake! All of our birthdays this past year were social distanced by way more than six feet ... so we can all be together for the next ones. 

Crochet Collection

 

That's What You Do !

So looking forward next year to listening to someone that knows their ABC's. Someone that instinctively reacts to compassion and the needs of all people. No more love letters to tyrants. America's ethical standards renewed. Experience. Integrity. 

Summertime at Jo's

 

How To Get Warm

mayonnaise ?

Cheers to 90 Years

Happiest Birthday Jo 

From Spring Hill to Cleveland to St. Pete and all in between ... they came!

to eat Sweet Potato Casserole and vegan Lemon Cupcakes and Turnip Greens and Brunswick Stew

YUM

To sweeten Fathers Day

Not like Jo used to make it but worth sharing. From Americas Best Lost Recipes.

TENNESSEE STACK CAKE

Filling:

3 (6 ounce) bags dried apples

1 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

Just cover apples with water and bring to a boil in a large saucepan. Reduce the heat and simmer until the apples are completely softened. Drain and let cool until barely warm. Puree the apples in a food processor until smooth. Transfer to a bowl and stir in the brown sugar, cinnamon, cloves and allspice. Can be refrigerated for two days. 

Cake:

6 cups all purpose flour

1T baking powder

1 t baking soda

1/4 t alt

1/2 cup buttermilk

2 large eggs

1 t vanilla extract

16 T (2 sticks) unsalted, softened, butter

2 cups granulated sugar

Adjust two oven racks to the upper middle and lower middle positions and heat the oven to 350 degrees. Coat two baking sheets with cooking spray.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. 

Whisk the buttermilk, eggs and vanilla in a large measuring cup.

With an electric mixer on high speed, beat the butter and granulated sugar in a large bowl until fluffy - about 2 minutes. Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition until combined.

Divide the dough into eight equal portions. Work with two portions at a time on a lightly floured surface - rolling each out into a 10 inch circle about 1/8 inch thick. Using a 9 inch cake pan as a template trim any excess dough to form two perfectly round 9 inch disks. Transfer the disks to prepared baking sheets and bake until golden brown - 10 to 12 minutes. Rotate and switch baking sheet halfway thru baking. Transfer the disks to racks and cool completely - at least on hour. Repeat with the remaining dough. 

This is where I go - WHEW. 

Jo would divide dough equally between 4 cake pans and bake like a regular cake - and repeat - having eight layers. 

These layers can also be wrapped tightly in plastic for two days.

To assemble - place one layer on your cake plate and spread with 3/4 cups of cooked apples. Repeat until you get to the top layer. 

Wrap in plastic and refrigerate for 24 hours or up to 2 days. Allowing the cake to sit for 24 hours moistens the layers and makes a tender apple flavored cake.

Dust with confectioners sugar and serve. 

"Lately all my friends are worried 

they're turning into their fathers ....

I'm worried I'm not" 

unknown

Moving Hostas Day

 

36 Years Ago

Just Another Birthday

going on 90

Authentic Florida's Key Lime Pie 

Pie Shell

• 1/3 of a 1-pound box of graham crackers
• 5 Tablespoons of melted unsalted butter
• 1/3 cup of sugar 

Bake at 350 for 8 minutes - cool

OR use store-bought graham cracker crust

Pie Filling

• 4 egg yolks (save whites for meringue)
• 2 teaspoons of lime zest - zest before you squeeze the juice
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup of freshly squeezed lime juice (approximately 24-36 limes depending on freshness of limes), or 6-8 regular fresh limes (again, depending on freshness)

Preheat oven to 350

In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes.  Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer.  Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust.  Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack. 

Meringue Topping

• 4 egg whites
• ¼ teaspoon, cream of tartar
• 2 tablespoons sugar

Prepare meringue and spread over filling - seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown.  Place in the refrigerator and let it chill for 2-3 hours.

OR use whipped cream

Jo didn't want traditional birthday cake this year for her 89th birthday so Sis Faye brought a smorgasbord of 'store bought' pies for everyone. Strawberry. Coconut Cream. Chocolate.  Fake Key Lime and Real Key Lime.

Real Key Lime won.

SOURCE: Found this in Jo's recipes from Authentic Florida (2015)

special guest - Zippy Phillips

Happiest Birthday Jo !

We found there are many variations of the old Hummingbird Cake. My sister, Faye, baked this one from Southern Living magazine for Jo's 88th birthday. 

coffee time. . . .  

Source: Southern Living Magazine

The Day After

After Dick's fritters on New Year's Eve and black eyed peas on New Year's
Day, today is a good time to use up your left over dried apples. Three ingredients if you sprinkle sugar on top for your husband.

Dried Apple Cake

Told you.

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

SOURCE: Jo