Contentment

What a wonderful Christmas season! Get togethers are so much fun when egos are left at home. For our family the focus was on the little ones and they really put on a show! Each of the children were not only excited by their own gifts, they were excited for their brothers, sisters, and cousins. They laughed, shared, and played - gleeful as wished for and each brought a smile to our faces.

We are a female dominate family with five girls and four boys, but on Christmas Eve there were four girls and one boy and he quickly learned he was definitely outnumbered. However, with the grace and charm of a true gentleman, he fell right in with the girls, depending on Dad and uncles when he needed support.

Mom and Dad did not get too tired but were more than ready for us to clear out and give them their quiet. Dad got a real laugh over the suspenders that Mom gave him and there was a gleam in his eye when he opened box after box of his favorite candy - peanut brittle. Mom seemed a little confused as her gift pile mounted, but did so with a smile on her face. My Mother has always been the big giver in the family and a much appreciated one at that. This year with her limited mobility and lack of stamina, she assured that all had a gift, but could not manage to shop as diligently as she once could. Ah-h-h! The benefits of getting older. I am not a shopper!

The older boys were told they had to get under the piano to open their presents as through the years, that is where they would hide, knowing that Mom had purchased them all underwear and socks. Getting under the piano to open a present has become a favorite joke that the little ones still don't understand.

As the little ones got tired and fussy still thinking of Santa to come, as the big ones dreamed of pajamas and bed, we all quietly slipped away so Nanny and Pa could rest. I am so blessed to have such a loving and compassionate family. God has blessed us with his love and given us the joy of living along with the contentment gained from both.

As we look forward to the coming year, I wish for peace, joy and contentment for everyone. May God bless each heart with forgiveness, understanding, and compassion for our fellow man.

Happy reading!

Belle

Merry Christmas!

Christmas arrived quickly for me this year and I know it will be gone just as fast. I wish for each and everyone of you a joyful and safe Christmas.

Our Christmas tradition of visiting with my parents on Christmas eve will prevail once again. My parents are much older now and the revelry of so many children, spouses, grandchildren and great grandchildren put them on edge after a short time, but we want and need to spend those joyful moments with them. We don't linger as we once would for fear of tiring them out, but they have given up their tradition of visiting all the little ones on Christmas morn so on Christmas eve we celebrate with the people that started this group called our family.

We will eat too much, as always. Our hearts will be full from the twinkling of those innocent eyes and the wonder expressed with each package they receive. Oh! How I wish for the innocence of a child.

I miss my daughter and my oldest grandchildren terribly, but look forward to seeing them after the first of the year.

Thank you for allowing me to share a small portion of my thoughts and my life over the past few months. It has been an enjoyable year of discovery and peace in my journey to rediscover myself.

Again, I wish for you a safe and Merry Christmas!

Happy reading!

Belle

Jogging in a Jug Recipe

1 quart red grape juice
2 quart apple juice
3/4 cup apple cider vinegar

Mix well adding up to 3/4 cup of honey to taste. Refrigerate. Take 2 ounces per day.

Crescent Rolls With Cheese

There is a heavy debate going on at my house. It is all over crescent rolls and cheese. In my humble opinion, cheese sprinkled over the dough, then rolled and baked is best. All the yummy cheese is baked into the dough. Hubby thinks that the rolls should be cooked, then sliced, buttered and cheese spread on the inside to melt. What is your opinion?

I also like to sprinkle shredded ham in with the cheese for really delicious ham and cheese crescents. There is just so much you can do with crescent rolls.

Let me know you favorite concoction for crescent rolls.

Happy reading!

Belle

A Bird Seed Shut Me Down

Are you familiar with bird seed bags? They are the absolutely greatest thought that anyone has come up with - except for maybe electricity, cars, central heat, microwaves, cell phone - well, anyway they are great! A small piece of flannel or wool sewn into a small bag then filled with bird seed. Throw these little bags in the microwave for a minute or two and you have the best heating pad ever. No up and down hot then warm, just warm flannel to ease those aches and pains. They are flexible so they bend to your body and oh the relief they bring.

Well, I was stitching up a few bird seed bags and the needle popped into three pieces - a bird seed had wiggled its way right into my top stitching line and broke. How in the world do those little tiny birds digest something so hard? As you may have read, I have just gotten my sewing machine up and running again after a 6 year dry spell, so I had no idea if there were spare needles hiding in those cabinet drawers.

The ensuing search took me down memory lane. Black lace from my daughter's prom dress, buttons from a jacket for said daughter, snaps from sunsuits, and on and on. Memories take a long time to go through, so I probably spent an hour or so going through these memories. No, it wasn't wasted time. It brought me much joy and in the process I found one needle. Not packaged as it should have been, but stuck in a piece of paper in the bottom of the drawer.

On with my project! I was relieved and anxious to finish up my project. The first problem I noticed was the thread was bunching on the backside on my material. A bad needle - no wonder it was stuck back in the drawer! Off I went in search of sewing machine needles. You would have thought I asked for the moon. No needles within 10 miles!

Today the search is on! I will find needles if I have to go to Atlanta to get them. Does anyone sew these days?

Back of the Bottle or Package

The best pecan pie recipe ever was on the back of the Karo Syrup bottle. Now they have a website filled with goodies. This week I am going to try their Pecan Chocolate Pie Bars. They sound delicious. Dixie Crystal's Brown Sugar falls right in there when baking. And don't forget the Baker's Chocolate, we all need a little chocolate in our lives.


Carnation Evaporated Milk was used in every creamed soup recipe for years and now they have a website filled with recipes from sweets to soups. I remember Mom chilling evaporated milk and then whipping it into a creamy mountain of fluff. Eagle Brand condensed milk has always been a staple during the Holiday baking season and it is a must for rich creamy ice cream.

Until the past few years, recipes have been handed down from generation to generation or found on the back of the bottle or package of one or more of the ingredients. It was a real treat 35 years ago to get a Betty Crocker or Better Homes and Gardens cookbook - I was lucky enough to get a Better Homes and Garden. As you can see, I have collected a few recipes over the years that I cherish for not just the recipe, but for the memories invoked when they are in the making. With the advent of the Internet and the ease of use, recipes are as close as a click of the mouse.

As you do your baking this Christmas season, there is one ingredient that is never listed in the recipe and that is love. Please remember to add a heaping cup whenever you mix your ingredients together. It is the secret ingredient in the best cooked foods.

Happy reading!

Belle

Shopping

I love shopping at Christmas. I just spent $85.00, but I saved $145.00. These sales are fantastic!

My list has been shortened this year, so does that mean I am not saving as much. I am trying my best to spend my way out of debt! Isn't that what we are suppose to do?

Better Than Sex Cake

Laugh, go ahead laugh! If you think it can't be true, try it out!

1 stick margarine
1 cup pecans
1 box yellow cake mix
1 egg

Mix thoroughly. Press into an oven safe dish.

1 box confectioner's sugar
2 eggs
1 pkg 8 oz. cream cheese

Mix well on medium until smooth. Pour over cake mix crust.

Bake for 35 minutes in a preheated 350 degree oven.

Enjoy!

Winter Is Upon Us

The fog moved in last yesterday afternoon and my mind automatically kicked into the "I don't want to" mode. I don't want to go out. I don't want to go shopping. I don't want to feed the chickens. I don't want to go out to eat.

Rain, fog, cold, snow and ice are the triggers for my "I don't want to mode". I am not afraid of any of these weather conditions, it is just a comfort thing for me. Hot tea, warm soup, lap blanket, pillow and a good book or movie - my comfort mode.

It looks like I am in for a comfort winter. The rain seems to go on and on, but I won't complain. We had too many thirsty years to resent the rain now. Hope to see some snow this year, but really don't want to see the ice.

Ice is really beautiful (like the snow) for about 15 minutes. It takes that long to realize there is no water or no electricity - comfy things cease to exist until the ice starts to melt. It has taken several days afterward before electricity is back. The snow is not nearly as bad, but after an hour or so, it is just messy. No, that is why we live in a nice warm climate instead of the icy cold of our northern states.

Our northern neighbors must be much more industrious than us southerners or they were all Boy Scouts. They stay prepared for that snow and icy stuff. Here in the south we are too laid back for winter's special sports. We can mud bog any time of the year and clean up with a hose pipe. No special equipment needed either - or pickup trucks work just fine!

If the winter is as mild as our fall, we don't have anything to worry about. It is suppose to be in the low 60s today and we have hit the middle of December with only 4 frosty days to date. Sounds like spring is around the corner.

Enjoy your Holiday season and here's to wishing each and everyone of you a Merry Christmas and a Happy New Year. Enjoy, but please stay safe.

Happy reading!

Belle

Southside Grill

We just enjoyed a lovely dinner at the Southside Grill in Griffin, Ga. located on Highway 19. The food was delicious with a variety filled menu. Those that ordered steaks were very happy with the way they were cooked (and believe me, we had some "hard to please" when it comes to a good steak), those ordering chicken advised that it was delicious, the grilled Shrimp Alfredo was very tasty as was the Chicken Alfredo.

The service was impeccable. Everyone loved the fried dill pickles.

The prices were very reasonable and the atmosphere was relaxing and welcoming. If you haven't tried this place, make time for a visit.

Chocolate Refrigerator Pie

4 Hershey Almond bars
1/4 cup milk
20 lg Marshmallows
1/8 tsp salt
1 cup whipped cream
1 baked pie shell

Melt hershey bars, milk, marshmallows and salt in double boiler. When chocolate mixter has cooled, fold in whipped cream. Pour into baked pie shell. Refrigerate for several hours. Garnish with additional whipped cream and almond slivers.

Danish Potato Salad Platter

1 bag 16 oz frozen hash brown potatoes
1/2 cup water
1-1/2 tsp seasoned salt
1 med onion - chopped (1/2 cup)
1 pod bell pepper, quarters, seeded and cut in thin stiprs (julienne)
1 pod red bell, seeded and diced (1/2 cup)
4 hard boiled eggs
1 pkg 8 oz softened cream cheese
1/2 cup blue cheese salad dressing
1 tbsp milk
1 bunch fresh broccoli
2 tbsp french dressing
Boston lettuce
2 med tomatoes - thinly sliced
red pepper seasoning (will need 2-3 drops liquid or 1/2 tsp of powder)

Heat to boiling in a large skillet the frozen potatoes with 1/2 tsp salt. Cover and simmer for 5 minutes or until potatoes are tender and liquid absorbed. Combine potatoes, onion, and peppers in a large bowl. Dice 3 whole eggs and the white of the 4th egg (setting aside the yolk of the 4th egg for garnish) into the potato mixture. Combine cream cheese, blue cheese dressing, milk, red pepper seasoning and remaining 1 tsp salt in a large mixing bowl. Beat until smooth. Fold cream cheese mixture into the potato mixture. Cover, Chill several hours to absorb the seasoning.

Broccoli should be washed and cleaned of all leaves, then deflowered. Cut stalks into 3 inch sections, paring the skins as needed and cutting lengthwise into strips.In a large skillet, place stalks on the bottom and florets on the top. Pour boiling water over broccoli until there is 1 inch of water in the skillet. Cover and cook about 12 minutes or until crisp and tender, drain and place in a shallow dish. Drizzle french dressing over broccoli, cover and chill for an hour.

To serve, line a large platter with lettuce, fill center of platter with potato mixture, surround with broccoli florets and pieces. Garnish with thinly sliced tomato and remaining egg yolk crumbled over tomato.

This is a great side dish that is at home with any meal. Dresses up a meal of sandwiches or hamburgers.

Olive Cheese Nuggets

Shred 1/4 lb of cheddar cheese into a large mixing bowl, blend in 1/4 cup of soft butter (not melted), 3/4 cup of sifted flour, 1/8 tsp salt, and 1/2 tsp paprika. Blend thoroughly.

Break off globe of dough and shape around a stuffed olive. Bake on and ungreased cookie sheet for 12-15 minutes in a 400 degree oven.

Nuggets can be refrigerated or frozen to be cooked later, but allow to warm to room temperature before baking.

This recipe came from Martha in Rockford, Illinois as part of a recipe exchange back in the 70s.

A great hors d'oeuvre and something out of the ordinary for us Southern cooks.

Ground Beef or Venison

There is so much you can do with ground meat - beef, turkey, deer, etc. - hamburgers, meatloaf, mac cheese and ground beef, scrambled burgers, meatballs, and the list goes on and on. It can be dressed up, left plain or an entire meal in a skillet can be concocted with ground meat. Remember there is a vast difference in the fat content of ground beef so go for the lean if at all possible.

The most popular additions to ground meat is onions and bell pepper. Oh! That can be so good without adding anything. Adding your favorite vegetables, a can of cream of mushroom soup and a bag of noodles creates a meal in a skillet. Browned ground meat, a can of cheddar cheese soup, and a box of elbow macaroni is a real hit with the small ones. Adding sour cream or cream cheese to the blend gives an easy change up in the flavor without changing a complete recipe or a lot of dollars out of the pocket. The Hamburger Helper people learned real fast and created their meals in a box. It is easy to do and a pound of ground meat yields a variety of yummy dinners straight from your cupboard.

With ground turkey or deer I always add celery. It brings out the flavor of the turkey and kills any wild game taste in the deer. Garlic is also a favorite of mine. Adding ground basil to a ground meat dish is especially good when tomatoes are used. I also use a little olive oil when cooking ground deer as venison does not contain a great deal of fat and some fat is needed to cook properly.

Below is two old favorites and these were before Hamburger Helper hit the shelves. The recipes seem identical at first, but changing a couple of ingredients can render a new and tasty dish with ease.

Picadillo

1- 1/2 lb ground chuck
1 cup chopped onions
1 cup chopped green pepper (bell)
Garlic, Salt, and Pepper to taste
1/2 cup green salad olives
2 tbsp olive oil
cooking wine to taste (optional)

In a large skillet or large saucepan, brown meat, onions, and pepper in the olive oil with garlic and wine. Add the rest of the ingredients and cook on low until meat breaks up completely or about 2 hours. Serve over white rice.

Quick Beef Put-together

1 lb ground beef
1 pod bell pepper
1 med onion
1 sm box of Instant Rice
1-2 1/2 tomatoes
Chili Powder
Garlic Salt

In a large skillet or saucepan, brown beef, pepper, and onion. When browned, add tomatoes, rice, chili powder and garlic salt. Add water as needed to keep mixture loose. Simmer for 20 - 30 minutes.

Chicken Gumbo

Our family refers to this as my sister's Chicken Gumbo, but in reality it was shared by a close family friend. My sister makes this according to the recipe as I do or my mother does, however, hers is different. It is just one of those things, no explanation! My children will tell you, Mom's is good but . . . I feel the same way and as a result, this has become her recipe!

This is great for those cold winter nights or when you have a crowd to feed. Warm and nourishing, it is a pleasant detour around the chili or vegetable soup meals.

Boil a large fryer or hen in salted water until the meat falls from the bone. Remove hen from broth, remove meat from bone, returning meat to broth.

In a small skillet, fry 4 slices of bacon and set aside to drain on a paper towel. Stir 1 cup of chopped onions and one clove of crushed garlic into the bacon drippings. Saute until brown, then stir 1/3 cup of flour into the onion and garlic mixture. Stir constantly until flour has browned; pour mixture into broth. Also add 1 pint tomatoes and 2 tsp Gumbo Filet to the broth. Cover and let simmer. Add 1 pint okra, salt and pepper to taste, and 1/2 tsp Tabasco Sauce to broth. Simmer at least 45 minutes. Serve over rice.

Delicious!

Ham In A Blanket

I haven't tried this recipe, but have eaten the results at one of the many covered dish dinners/suppers. The contributor did not sign the card, so if it is yours, Thank You very much!

Small to medium sugar cured ham, trim off fat.

1/2 cup brown sugar
1 cup flour
1 tsp dry mustard
1/4 tsp cloves
1 cup pineapple juice

Mix ingredients adding pineapple juice a little at a time until a stiff paste is formed. Coat the trimmed ham with the paste and cook in 250 - 300 degree oven for 20 minutes for each pound of ham. (example: 8 pound ham would cook for 160 minutes or 2 hours 40 minutes)

Meatloaf

Don't skip this one! Most people either love meatloaf or they hate it! I have eaten good meatloaf and then . . . well, you know. There really isn't any so-so meatloaf. The trick is to find the combination you and your family love. Most any vegetable is good with meatloaf. A good meatloaf sandwich is hard to beat.

I am not a tomato sauce or ketchup eater, but I do love tomatoes. I can't eat - it just won't go down - meatloaf smothered in ketchup. Some people love ketchup on everything they eat and so finding what is right for you is the best route.

Easy Meatloaf

1 pound lean ground beef
1 package of Lipton Onion Soup mix
1 egg
2 tbsp Worchestershire (optional - again this depends on preferences)
bread or cracker crumbs (about 1 cup)
salt to taste (normally about 1 teaspoon)
pepper (normally about 1 teaspoon)
garlic (optional)

Mix all ingredients. Bake in a loaf pan or 8" x 8" oven safe dish in a preheated 350 degree oven for 45 minutes to 1 hour (depending on the baking dish). It is up to you whether you cover in ketchup. This recipe is very adaptable. You can add as many or as few spices as you like. The onion soup mix probably has enough salt for the average person - I am a salt eater, much to the chagrin of my doctor.

Note: Food baked in a loaf pan takes 15 - 30 minutes longer to get done than in an 8" x 8" baking dish due to the depth of the loaf pan.

Mrs. Kinard's Meatloaf

1 pound ground beef
2 eggs
4 stems celery
1 med onion
1 pod bell pepper
1 sm can tomato paste (1/2 can for beef mixture, 1/2 can for topping)
2 tblsp flour (heaping tablespoons)

Mix all ingredients saving 1/2 tomato paste for the top. Press mixture into loaf pan/dish or 8" x 8" oven safe dish. Top with remaining tomato paste, cook covered at 350 degrees for 1 hour, uncover and cook an additional 15 minutes.

Jackie's Meat Loaf

1 cup oatmeal
1 small onion
1 sm can tomatoe paste
1/3 cup celery
dash of parsley
dash of garlic
2 1/2 to 3 pounds of ground beef
1/2 - 1/2 cup evaporated milk

Mix all ingredients, cover top with ketchup. Bake at 350 degrees for 1 hour.

As you can tell, I have had to be creative in making my meatloaf. Hubby can smother his with ketchup is he wants after it is cooked, but I am happy without the tomatoe paste or ketchup.

Another note - if ground beef rather than ground chuck is used, add more crumbs, flour or oatmeal. This filler will absorb the extra grease from the beef and make your loaf firmer.

Belle's Meatloaf

1 pound lean ground beef
1 egg
1 tsp salt
1 tsp pepper
1 finely chopped medium onion
1 finely chopped bell pepper
1 finely chopped clove of garlic
1 cup finely crushed saltines
2 tbsp Worchestershire

Mix all ingredients, press into loaf dish or 8" x 8" oven safe dish. Bake at 350 degrees for 1 hour.

Virginia Chicken Casserole

This casserole starts with a boiled fryer. For those working Mom's and Dad's this is a good recipe to start in the crock pot .

Boil a fryer (or a hen) until it comes off the bone. Cut the meat into small pieces. Mix with one can of Campbell's Cream of Chicken Soup and a little water (1/4 - 1/2 can). Put into a 1 2/2 quart casserole (oven safe) and cook in a preheated 350 degree oven until mixture is bubbly. Remove from oven, cover bubbly mixture with 1 package of Pepperidge Farm Seasoned Stuffing (your choice of flavors). Return to over and cook until top browns.

Note: Salt or salt substitute, pepper, garlic, celery seeds, or your favorite seasoning is added to the water in which fryer is boiled. Makes a tasty and healthy casserole. You can also add your favorite vegetable to the chicken and soup mix for a great one dish meal.

Breakfast Muffins

2 cups self rising flour
2 tbsp sugar
1 tsp salt
1 cup milk
1 egg, well beaten
3 tbsp melted shortening

Sift together flour, sugar, salt into mixing bowl. In a separate bowl, stir milk into well beaten egg and add melted shortening. Pour liquids into dry mix and stir quickly, until ingredients are just blended and batter is still rough looking. Don't over stir. Fill well greased muffin pan cups 2/3 full. Cook in a preheated oven at 400 degrees for 25 minutes.

This is a good basic muffin recipe. These are extra yummy with a little cinnamon and chopped pecans added to the batter.

Pound Cake

I have 3 recipes for old fashioned pound cake. Nothing beats a good pound cake and it can be fancied up for any occasion.
Only one of these recipes call for vanilla extract. The third one calls for lemon extract, making this one a lemon pound cake. Any of the extract flavors can be used to vary the taste of the cake. Almond and vanilla are a good blend and makes a big difference in the taste of the cake - I would use 1 tsp of each. All of these cakes make a large tube cake.

Ms. Bell's Pound Cake

3 cups flour
1 1/2 cups sugar
5 eggs
1 cup crisco or your favorite shortening
1 stick oleo, margarine or butter
1/2 tsp baking powder
1 cup whole milk

In a large mixing bowl, cream shortening and sugar, continue mixing adding 1 egg at a time, thoroughly mixing it into the batter. Add flour and milk alternately. Mix on medium until well blended. Pour batter into a large greased and floured tube pan. Bake 1 1/2 hours in a preheated 300 degree oven.

Note - this makes a large tube cake.

Unknown author - Pound Cake

3 sticks whipped butter
1/2 cup crisco
2 1/2 cup sugar
5 eggs
1 tsp vanilla
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk

In a large bowl, cream butter, crisco, sugar. Once creamed, add eggs one at a time, then vanilla extract. In a separate bowl, sift flour, baking powder and salt. Alternately add the flour mixture and the milk to the creamed mixture continually beating to blend.

Pour batter into a large greased tube pan and bake in preheated 325 degree oven for 1 - 1 1/2 hours.

Lemon Pound Cake

2/3 cup shortening
1 1/4 cup sugar
2/3 cup milk
1 tsp lemon extract
2 cups sifted all purpose flour
1 tsp salt
1/2 tsp double acting baking powder
3 eggs

Cream shortening and sugar until light and fluffy. Add milk and extract, blend well. Sift dry ingredients together and add to mixture. Beat until smooth. Add eggs one at a time and beat well after each. Beat entire mixture well before pouring into well grease loaf pan or tube pan. (Makes a smaller tube cake.) Bake for 1 hour 25 minutes - t 1/2 hours in a preheated 300 degree oven.

Quick Apple Pie

Mrs. Harris' Quick Apple Pie recipe is a deep dish pie with no base crust but a crusty top. Mrs. Harris was known more for sewing than her cooking, but she performed extremely well in both arenas.

In a pie plate or pan sprinkle 5 cups sliced apples with 1/2 cup of sugar and a small amount of spice (she didn't say which spice, but with apples I would say cinnamon, nutmeg or allspice) and 3/4 cup of water.

Top with a crust of 3/4 cup of flour, 3/4 cup of sugar and 2/3 stick of butter all of which has been mashed together until it has a consistency of corn meal.

Bake in a slow oven (around 325 degrees) until crust is golden brown.

This recipe is right up my alley as I don't enjoy pie crust but love the crust topping. Quick and easy!

Terminology in Cooking

I am by no means an expert when it comes to cooking, however I have come to learn some of the translations of the old fashioned recipes to modern day terminology.

I also want to state that non of these recipes are what one would consider healthy. They were not meant to be, they were meant to be tasty and filling. I have no idea how many calories, sugar or sulfates are in the cobbler or anything else listed on this site. BUT, they each and everyone taste delicious. If you need the nutritional information, you will need to calculate by ingredient and the take into account the transition caused through the baking and cooking process. You can gladly do this while I eat!

Pinch - a little less than 1/4 teaspoon
Dash - 1/2 teaspoon or a little more than a pinch
Dollop - a rounded tablespoon or a healthy glob
Hint - 1/8 of a teaspoon
Crumbly - has the consistency of oatmeal
Creamy - is just that - smooth as silk and thick as molasses
Mix well - if liquid - mix until the froth forms
if solid (flour, sugar, salt, etc) - mix until all ingredients are blended equally - no blobs please
Bake until done - depending on what you are cooking. Brownies will not come out clean on a toothpick, but the toothpick test almost always works on a standard cake - the toothpick should come out with no gooey on it when stuck in the middle of the cake. Do not over bake cakes and brownies. Use common sense, if it is a nice golden brown on top and crusting, it is done. Custards should be cooked until set. Custards will set some as they cool and when refrigerated, but if not cooked thoroughly they will never set and will remain mushy.

Make a thread - this term is used in making the filling for pecan pie and most cooked candies. Some will say "when the mixture makes a ball. " That doesn't mean a hill of beans to a new cook so listen up - take a cup of cold water, dip a clean tablespoon (coating the spoon well but do not dip a tablespoon of the mixture our - coat the spoon) in the mixture and drizzle off the spoon into the cup of cold water. It will make a thin stream or a thick stream when it hits the cold water. If the recipe calls for a soft ball or a hard ball, dip the mixture out of the cup and roll between the thumb and forefinger to determine the soft/hard ball stage. Remember, the longer you cook your mixture, the harder the ball.

I know a cooking thermometer is easier, but most old recipes do not state at what temperature to cook a candy mixture or a pie filling. Their baking and cooking was learned through experimentation and experience.

As new terms and phrases are encountered through this process of mine, I will update this site. If anyone has input, please leave a comment. Many thanks for joining me!

Happy Reading!

Belle

Peanut Butter Pecan Cookies

This recipe came out of a Valdosta newspaper back in the 1970s. Makes 8 dozen delicious cookies and will not only fill your cookie jar up, but will fill you up and put a smile on your face. Looks like a lot of ingredients, but is easy to bake.


1 1/3 cups shortening
1 1/2 cups granulated sugar
2 beaten eggs
3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt (omit the salt if oleo is used) told you it was old
2 tsp vanilla
1/4 cup milk
1 cup chopped pecans
1 cup crunchy peanut butter


Cream shortening and sugar, add eggs, beat well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk. Add flavoring, pecans and peanut butter. Mix well. Drop by teaspoon onto greased cookie sheet. Place cookies one inch apart. Bake in preheated 300 - 325 degree oven until lightly browned. Let set a few minutes, then remove to a sheet of brown paper until cool.

Potato Peanut Butter Candy

Okay Stacie, this one's for you!



Peel and boil a medium Irish Potato. Cool, then mash. Into the potato, work in 1 to 1 1/2 box of powdered sugar - add sugar until mixture is stiff. Turn out onto wax paper sprinkled with powdered sugar. Press flat to 1/4 to 3/8 inch, then smear with peanut butter. Roll and chill. When set, cut into slices.

Note - after turning out and pressing flat, cut potato/sugar "dough" into 2-3 inch strips. This makes it easier to roll up. Roll longways as you would a jello roll long side to long side. The finished candy should be between the size of a quarter to a half dollar.

Once you get the hang of it, this is one of the easiest candies to make and so delicious! Will melt in your mouth!

Chocolate and Nut Bars

1 3/4 cups corn flake crumbs
1 pkg 6 oz semisweet chocolate bits
1/2 cup chopped nuts
1 can 15 oz sweetened condensed milk
1 can 3 1/2 oz flaked coconut
1/2 tsp vanilla extract
powdered sugar (optional)

In large mixing bowl, mix all ingredients except the powdered sugar. Spread mixture into a 11" x x7" greased baking pan or dish. Bake in preheated 350 degree oven for about 30 minutes or until golden brown. Sprinkle with powdered sugar. Cut into bars when cool.

Cinnamon Balls

I love the recipes that are written on the back of a church program, envelope or just a scrap of paper. But sometimes the names get lost and you forget where they came from. I do believe this is from cousin Diane - but I can't be positive and she probably doesn't call them Cinnamon Balls either.


1 cup shortening
1 1/2 cups sugar
+ 2 tbsp for coating
2 eggs
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp creme of tartar
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

In a large mixing bowl, cream together shortening, sugar, eggs, and vanilla. In a separate bowl, sift flour, cream of tartar, soda, and salt. Slowly add flour mix to creamed mix a little at a time. Mix well.

Break off pieces of batter to form small 1 inch balls. Roll 1 inch balls in cinnamon and sugar mix. Bake in preheated 400 degree oven for 8 - 10 minutes.

Bourbon Balls - Rum Balls

I have several recipes for bourbon or rum balls and a recipe for bourbon bars. The only difference in bourbon balls and rum balls is the type of liquor used in the making. Which brings to mind a story about my mother. She is and has always been a teetotaller. No alcohol shall pass her lips until she discovered bourbon balls. The first time she made them she gave one of the guys the money to get her a bottle of bourbon. She would never be seen at the liqour store! A few years later she and Dad were the only ones at home and she had no one to get her bourbon for her bourbon balls. She went through the drive-thru window, got her bottle and headed home. Of course I am sure she had neck problems for days, trying to see who might have seen her at the sinful liquor store. We teased her for a long time about going to the liquor store, until one day I ask who picked up her bottle. She proudly announced she had gotten it herself! Times do change and so do people, but the only liquor to pass my mother's lips is in the form of bourbon balls.

Bourbon Balls

2 tblsp cocoa
1 cup powdered sugar
1/4 cup bourbon
2 tblsp light corn syrup
2 cups vanilla wafer crumbs
1 cup finely chopped nuts
Powdered sugar

In a large mixing bowl, sift together cocoa and 1 cup powdered sugar. In another bowl mix bourbon and corn syrup. Pour bourbon/corn syrup mix into sugar/cocoa mix. Add vanilla wafer crumbs and nuts. Mix well.

Form into small balls; dust with powdered sugar. Allow to dry. Store in covered time or freeze until ready to serve.

Boozy Bourbon Balls

1 pkg 6 oz. semisweet chocolate chips
1/2 cup sugar
3 tbls light corn syrup
1/2 cup bourbon
2 1/2 cup finely crushed vanilla wafers
1 cup finely chopped nuts
Sifted powdered sugar

Melt chocolate in top of double boiler set over simmering water (lightly boiling). Stir constantly until chocolate is melted. Remove from heat and stir in sugar and corn syrup. Add bourbon and blend well. Combine vanilla wafer crumbs and chopped nuts in a large bowl. Add chocolate mixture and mix well. Form into 1 inch balls and roll in powdered sugar. Place in an airtight tin and let sit for several days to ripen.

Bourbon Bars

1 pkg 18.5 oz yellow cake mix
1/4 cup sugar
2 tsp gound nutmeg
1/2 cup corn oil
1/2 cup bourbon
3 egg yolks
3 egg whites
2 cups chopped pecans

In a large mixing bowl, put cake mix, sugar, nutmeg, oil, bourbon and egg yolks. Mix on low speed until moist. Then beat on medium speed until well mixed.

Beat egg whites until they form very stiff peaks. Fold into cake mix. Stir pecans into mix. Pour and spread mix into a greased 15" x 10" x 2" jellyroll pan (or a 9" x 13" cake pan) and bake at 325 degrees for 25 to 30 minutes or until top springs back to touch. Cool before cutting.

Pralines

Easy and delicious!

1 box brown sugar
3 cups broken pecan meats
1/2 stick butter or margarine
1/3 cup water
1 tsp vanilla extract

Combine the first 4 ingredients in a heavy saucepan. Cook to 240 degrees or soft ball stage. Remove from heat; add vanilla and stir until mixture begins to lose its gloss. Drop small portions onto waxed paper. Work fast, keeping the sauce pan over a warm surface while dropping the pralines. Do not allow the praline mix to cool before dropping is complete or it will set in the pan.

Divinity

Sometimes called the candy from heaven, divinity is nothing more that candied meringue. The stiffer the egg whites are beaten the lighter and fluffier the divinity.

2 cups sugar
1/2 cup white corn syrup
1/2 cup boiling water
2 egg whites, beaten
1 tsp vanilla extract
Cherries and/or nuts are optional

Beat egg whites until stiff (will make a peak). In a 2 quart saucepan combine sugar, corn syrup and water. Cook over moderate heat until it spins a thread when dropped from a spoon. (Under cooking the syrup mixture is the most common cause of failure in cooking divinity.) gradually add to the beaten egg whites, beating all the while. Add vanilla and beat until candy loses its floss and stands in peaks. Drop by teaspoons onto waxed paper.

Note: The divinity can be topped with cherries or pecans after dropping, but for full flavor chop fruit and nuts and add stir into candy after candy peaks.

Do not make divinity on a rainy day - it will not set.

Rushing the process of making divinity will result in great disappointment.

Fudge

The heart of homemade candies, fudge is loved by all. I have two recipes to share. The Peanut Butter fudge is my favorite and also my downfall.

Chocolate Fudge

2 squares unsweetened chocolate ( 2 oz)
2 cups sugar
1/8 tsp salt
1 cup evaporated milk
2 tbsp butter
1/2 tsp vanilla extract
1 cup chopped nuts - walnuts or pecans are best (optional)

Finely grate or chop chocolate pieces into a small bowl. Ina 2 quart saucepan, cook sugar, salt, chocolate and milk slowly (medium low) stirring constantly until sugar dissolves. Cook over medium heat to softball stage (235 degrees) stirring constantly. Cool, then add butter and vanilla beating on medium until fudge starts to stiffen. Add nuts and continue to beat until fudge starts to set. Pour fudge into a buttered 8" x 8" or 9" x 13" dish or pan. Allow to thoroughly set, cut and devour!

Peanut Butter Fudge - Beware contains nuts for those allergic

2 squares unsweetened chocolate
1 cup undiluted evaporated milk
2 cups sugar
1/4 cup butter or margarine
1 cup miniature marshmallows
1 jar 12 oz chunk style peanut butter
1 tsp vanilla extract

In a 2 quart sauce pan or heavy skillet, combine chocolate, milk, sugar and butter. Cook over medium heat, bringing to a light boil and boiling for 4 minutes stirring constantly. Remove from heat; stir in marshmallows, peanut butter and vanilla
extract until evenly blended. Pour into a buttered 8 inch square pan and spread to corners. Chill, cut into square.

Note: this recipe can be made without the chocolate - but why?!?

Gingerbread

Gingerbread is a holiday favorite for both young and old. The ginger root has long been used to settle the stomach after a too hardy meal and these cookies will do the same. The aroma from cooking will brighten the whole house making use of its aromatherapy attributes. Gingerbread is the walls and roof of many a Christmas castle or gingerbread house which makes for a fun project for the kids. Enjoy the baking and discover the delights of gingerbread!

1/2 cup butter
1/2 cup sugar
1 cup molasses
2 eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk

In a large mixing bowl, cream butter, add sugar, molasses and eggs. Beat thoroughly. In a separate bowl, sift flour with soda, ginger, salt and cinnamon. Sift again. Add the dry ingredients to the creamed butter mixture alternately with milk beating after each addition. Pour into a greased and floured 9" x 9" x 2" oven proof dish or pan. Bake in a preheated oven at 350 degrees for 45 minutes.

If making a gingerbread house, use a biscuit pan so the bread is not as thick and can be cut to size as needed. This recipe will also make soft cookies (not ginger snaps) if dropped on a greased cookie sheet and baked for approximately 15 minutes of until done.

Cherry Yum Yums

2 cups graham cracker crumbs
1 1/2 sticks margarine - melted
2 envelopes dream whip
1 cup milk
1 tsp vanilla
1 pkg 8 oz cream cheese
3/4 cup sugar
2 cans cherry pie filling (or your favorite)

Mix graham cracker crumbs and melted margarine. Line a 9" x 13" x 2" dish or pan with 1/2 of the graham mixture.

This is a 5 layer no bake dessert. A great hit at covered dish dinners.

Beat the dream whip and milk until stiff, then add vanilla. Cream the cheese (softened) and sugar until creamy, add to the dream whip, beat well. Spread 1/2 cream mixture over the graham cracker crumbs. For the third layer, spread the cherry pie filling over the dream whip/cream cheese layer. Add the remaining dream whip/cream cheese over the pie filling. Top with the remaining graham cracker crumbs. Chill several hours (best if chilled overnight).

Oatmeal Cookies

1/4 cup raisins
1/3 cup sifted all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 cup quick cook oats
1/2 tbsp grated lemon rind
1/4 cup sugar
1/3 cup molasses
1 egg
1 tbsp milk
1/4 cup melted shortening


In mixing bowl, sift together flour, baking powder, soda, and salt. In separate large mixing bowl combine sugar, molasses, beaten egg, milk and melted shortening. Mix well. Add flour and oatmeal gradually to the liquid mixture. Mixing well. Stir in raisins and grated lemon rind. Drop from teaspoon onto greased baking sheet. Bake in preheated 375 degree oven for 12 - 15 minutes.

Jelly Roll

The secret is in the roll dough, the rest is just jam!

Tip: Cake Flour is not the same as all-purpose or plain flour. It is processed differently and has a finer consistency than plain flour.

2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 2/3 tsp baking powder
1/4 tsp salt
3 tbsp milk
1/2 tsp vanilla

Into a mixing bowl sift together flour, baking powder, and salt. In a separate large mixing bowl beat eggs until thick and lemon colored; add milk and beat thoroughly. Fold in flour into the milk and egg mixture a little at a time. Add vanilla and stir. Spread the batter in 15 1/2" x 10 1/2" x 1" oven proof pan or dish lined with greased wax paper. Bake about 15 minutes at 375 degrees.

Turn cake out onto wax paper or a kitchen towel sprinkled with superfine or confectioners sugar. Remove wax paper from the back of the cake quickly. Cut off crisp edges of the cake. Roll cake with towel inside immediately, let stand 10 minutes to cool. Unroll. Spread jelly or jam, roll cake back up and dust top with confectioner's or superfine sugar. Slice into 1/2 inch sections.

Plum Pudding - from Mom's Kitchen

Pudding

3 eggs
1/2 cup sugar
2 cups self rising flour
1 cup buttermilk
1 tsp soda
3/4 cup vegetable oil
1/2 tsp allspice
1/2 tsp cinnamon
1 cup chopped pecans
1 jar Baby food Junior Plums

Frosting

1 cup sugar
1 stick butter
1/2 cup buttermilk
1 tsp vanilla

Mother cheats! She did not give me any mixing directions, so here goes from memory.

In a large mixing bowl, sift together sugar, flour, soda, allspice, and cinnamon. Mix in cooking oil, plum baby food and buttermilk, then add eggs one at a time while mixing. Mix on medium about 2 minutes. Hand blend in the pecan pieces. This is a heavy batter. Pour into a greased 13" x 9" oven proof pan or dish.

Bake in a 325 degree oven for 40 minutes.

Mix all ingredients for frosting in a 1 1/2 - 2 quart saucepan. Bring to a boil on medium heat. Pour frosting over cooked pudding.

This is a moist pudding that is plum delicious! A staple for holiday meals.

Ice Box Fruitcake

Grandmother's favorite Christmas cake - and everyone else's too! Not too sweet, tasty and easy to make.

1 1 lb box of graham crackers or 1 13.5oz box of graham crumbs
1 can Eagle Brand Milk
1 box Dark raisins
1 jar Maraschino cherries, drained
2 cups Chopped pecans

In a large mixing bowl, crush Graham Crackers into crumbs, add Eagle Brand Milk, raisins, cherries, and pecans. Mix thoroughly. Press mixture into loaf dish or pan and refrigerate for 4 hours. Cut and serve.

Angel Biscuits

This is a Martin family favorite.

TIP: The yeast in this recipe takes the place of the baking soda and baking powder normally added when using all-purpose or plain flour.

1 pkg yeast
1/4 cup lukewarm water
3 tbsp sugar
1 tsp salt
1/2 cup shortening
1/2 cup buttermilk
2 cups plain or all-purpose flour

Dissolve the package of yeast in the lukewarm water. In a large mixing bowl sift sugar, salt, flour together. Cut shortening into mixture until it looks like coarse mill. Add buttermilk, then yeast water, kneading and folding mixture until well blended. Store in refrigerator until ready to use. Remove, shape, let rise for a lest 30 minutes. Bake at 425 degrees until golden brown.

Old Fashioned Sugar Cookies

Tip - If using all-purpose flour always add 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt for every 1 cup of flour - Self rising flour already has baking powder, baking soda and salt added.

If the recipe has a range of quantity, always start with the lesser amount and add to as needed.

Old Fashioned Sugar Cookies


1 to 1 2/3 cups self-rising flour
3/4 to 1 cup sugar
1/2 cup shortening or butter
1 egg
2 tsp milk
1 tsp vanilla

Sift together flour and sugar twice. Cut butter or shortening into the flour/sugar mixture until mixture resembles coarse mill or oatmeal. Mix in egg, milk and vanilla. Drop or shape cookies, placing on cookie sheet. Bake in a preheated to 375 degrees oven for about 8 minutes.

Note: I like to soften (not melt) the butter and cream the sugar and butter together, adding the flour slowly to the mix.

If I remember right, this recipe makes about 2 dozen large cookies and 3 dozen small cookies - it may be more or less.

This is also a basic cookie dough recipe. Adding cocoa will give you chocolate sugar cookies, but taste the batter, you may need to add more sugar a tbsp at a time. Cocoa needs sweetening, however you can use semi sweet chocolate without adding additional sugar. Most nuts used in baking can be added, if adding pecans - you now have pecan sandies. Raisins or oatmeal can also be added for a change of taste, but I have a killer oatmeal cookie recipe I will post later.

Cookies are easy to bake and an inexpensive way to experiment with baking. Make a batch with shortening and then one with butter and see which you prefer. More or less vanilla can be used, depending on taste. Experiment, eat well, but most of all have fun!

Quick Venison Cocktail Balls

2 pounds of ground venison
1 box (2 packages) Lipton Onion Soup Mix
1 tbsp garlic powder
1 tbsp onion powder
1 cup Bisquick
1 tbsp salt
1 tbsp pepper
dash of cayenne pepper

Fold Onion Soup Mix, garlic, onion, salt, pepper and cayenne pepper into venison until thoroughly mixed. Fold flour in a little at a time until thoroughly mixed. Using small amounts of venison mixture make nickel size balls and place on a greased cookie sheet. Bake in hot oven at 350 degrees for approximately 12-15 minutes.

Serve with Ranch Dressing, Catalina Dressing, or your favorite barbecue sauce. Terrific party fare or great for a snack during those special ball games.

Mama's Homemade Rolls

1/3 cup + 1 tbsp sugar
1/2 cup shortening
3/4 tsp salt
1 egg
1/2 cup boiling water
1/2 cup lukewarm water
1 pkg yeast
3 cups unsifted plain flour

Cream shortening, sugar and salt in large mixing bowl. Pour 1/2 cup boiling water over mixture and continue beating. When cool, add egg and mix well. Dissolve yeast in lukewarm water. Add to first mixture. Fold in unsifted flour about a cup at a time. Mix well folding and kneading until flour is well blended. Leave in bowl until it has doubled in size. Punch down and put in refrigerator covered loosely with wax paper until ready to use. Remove from fridge, shape into ovals, let sit until they rise, then bake at 375 degrees until golden brown.

Delicious and makes the house smell divine!

Apple Crisp

Another tasty treat from my dear sister! Crumb cake from heaven!

4 cups pared and sliced tart apples - Cherry pie filling can be used but reduce sugar to 1/2 cup.
2/3 - 3/4 cup brown sugar packed
1/2 cup flour
1/2 cup oats (oatmeal - not instant)
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup butter or margarine softened

Preheat oven to 375 degrees, Grease square (8x8) oven proof pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle mixture over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm. Delicious with light cream, whipped cream or ice cream.

Chewy Squares

This recipe is from my sister. I think she came by it from a grandmother on her husbands side. Anyway, it is delicious.

Mix 1 2/3 sticks margarine (softened) and 1 box light brown sugar in a large bowl.

Add 3 eggs, beat well.

Add 1 3/4 cups self rising flour - beat well.

Add 5 tablespoons vanilla flavoring and 1 cup chopped nuts.

Mix well. Pour into a 9 1/2" x 13" oblong greased pan or oven safe dish. Place in preheated 300 degree oven for approximately 50-60 minutes.

Try to wait until cooled to eat!

Monkey Bread

An easy and filling hot breakfast bread which the kids will love! Perfect for those coming in from the snow!

4 - 10 count cans of refrigerator biscuits
1 cup butter
1 1/2 cups sugar
2 tbsp cinnamon

Grease tube cake pan then sprinkle bottom with chopped nuts. Cut each biscuit dough section into quarters (4 pieces) placing pieces in tube cake pan. Melt butter, then mix in sugar and cinnamon. Pour butter, sugar, cinnamon mixture over the biscuit pieces making sure all is covered. Bake at 350 degrees for 45 minutes. When done, invert onto plate and EAT!

For extra gooey sweetness, dip monkey bread pieces in warmed syrup.

Cobblers

One of the easiest and most tasty of desserts is a cobbler. There was a time when there was always a cobbler sitting on the stove top at my Grandmother's house. Below are two variations for a good cobbler.

Old Time Peach Cobbler

2 cups fresh peaches (sliced) - or your favorite fruit
2 cups sugar (1 cup if using canned or frozen beaches)
3/4 cup flour
a Pinch of salt
2 tsp baking powder
3/4 cup milk
1/2 cup butter
Sift flour salt and baking powder. Mix in sugar, stir in milk. Melt butter in baking dish. Pour batter over the butter - DO NOT STIR! Pour peaches over batter - DO NOT STIR! Bake one hour at 350 degrees.

I do this recipe with 1 cup each of flour (self rising), sugar, milk - without the salt and baking powder - works great!
The batter rises through the fruit and crusts on top, infusing the fruit with a flavorful cake filling. Quick, Easy and Delicious!

Cherry Cobbler

1 cup Bisquick
1/2 cup Sugar
1 Egg
1 can Cherry Pie filling

Mix Bisquick and sugar. Break Egg into mixture and mix with 2 tined fork until crumbly. Pour pie filling in baking dish or pie plate, pour batter over pie filling and bake at 350 degrees until brown.

This recipe is quick and easy but yields a different texture of batter which absorbs moisture from the pie filling.

Back to the Garden

Fall is almost gone and winter is about to set in. I cannot remember such a mild Fall. Here is Central Georgia we have not even had a hard frost as yet, which is really unusual. Tonight might be the turning point though as a front is moving in with cold air and lot's of rain. It will probably finish the beautiful plants off leaving the landscape stark and desolate.

Our home is on a very old home site that was unoccupied for many many years. While clearing a path through the overgrown privet hedge, honeysuckle, and swamp briers, I found loads of shrubs and flowers from the previous inhabitants. Some I could easily identify - the Forsythia hedge that still flourishes, pomegranates, crepe myrtle and many I still have not identified - and some I could not. After realizing the treasures that lay at this old home site, the clearing and cleaning went a lot slower much to the chagrin of my spouse, who cared not a whit for plant life. I would trudge along beside him and watch carefully each stroke of the mattock, hoe or shovel and scream bloody murder if I caught a glimpse of one of these old treasures. You would have thought I have found gold and to me they were.

In my email box today was a e-newsletter from Fine Gardening that was chocked full of interesting stuff. I love the Mystery Plant section. I can recognize many plants that I have thought were weeds and pulled and plunked away that had I only known with a little nourishment and maybe relocation, they would have benefited my garden with beautiful and unusual foliage and flowers. I only wish that in 1978 this had been available in such an accommodating way. I know I have sent many a treasure to the burn pile in my ignorance and lack of resources. The newsletter is free and very informational, so check it out.

I needed to share this tidbit so maybe I could help save someone else's treasure. Seeds can lay dormant for years and pop up anywhere in the yard or garden so keep your eyes open. I have a plant in one of my terrariums that just sprouted right up this week after months of sitting in that soil. Still can't identify, but I will have a better idea in the next week or so. Some unexpected plant popping up in the garden is always worth looking into - you may have a great treasure pop into your life. Surprises are the spice of life.

Happy reading!

Belle