Monday, September 26, 2016

The Woman In The Water.........

This is a psychological thriller and a new author for me. But the teaser sounds amazing. I am looking forward to reading it. Alexander Mallory lives on Soquel Creek, but is afraid of water. She becomes obsessed with the house and neighbors across the water from her.  A woman's body washes up on the shore....she uncovers the secret about her neighbors and then the intrigue starts. Alexandra is forced to face the menace that lurks in the neighbor's home and her debilitating  fear of water . This promises to be a great read. 
Till next time.........

Sunday, September 25, 2016

123 Dip.........

With football season in full swing, here is a quick and easy dip for all to enjoy. Grab a bag of your favorite chips and enjoy the game.
123 Dip
2 (8-ounce) packages cream cheese
1 cup medium salsa
2 Tbsp dried parsley flakes

Preheat oven to 350 degrees F. Coat a 1-quart casserole or baking dish with cooking spray. In a medium bowl, with an electric beater, combine all ingredients and beat until smooth and well blended. Transfer to prepared baking dish and bake 30 minutes, or until light golden. Makes 3 cups dip. Serve warm with tortilla chips or fresh cut veggies for dipping.
Till next time.........

Saturday, September 24, 2016

Fall Arrived...........

Summer is over and  Fall has arrived. It's still hot and humid but the calendar says it is Fall. Can't wait for cooler temperatures.
Till next time.........

Friday, September 23, 2016

Apricot Pineapple Jam........

This time of year, my heart and mind goes to making jam. So here is my take on Apricot Pineapple Jam. Who doesn't like homemade jam?
Apricot Pineapple Jam
1 lb. dried apricots
1 quart warm water
6 cups sugar
Juice of one lemon
1 (20 oz) can crushed pineapple, undrained
Fresh Fruit to preserve the color.
5 pint jars
Soak apricots 3 hours in warm water. Process in a food processor with blade attachment until finely ground. Place apricots, lemon juice and the undrained pineapple into a medium pot. Add sugar, Fresh Fruit (as directed) and cook rapidly until thick, stirring often. Pour into prepared jars. Process with simmering water bath about 5 minutes. Cool jars completely.
Till next time........

Thursday, September 22, 2016

No Cook Marshmallow Frosting Retro 1952..........

Years ago, and I do mean years ago, Karo Syrup came out with this recipe. It is a no fail recipe for Marshmallow icing and is still good today.

No Cook Marshmallow Icing Retro 1952
1/4 tsp. salt
2 egg whites
1/4 cup sugar
1/4 cup Karo syrup
1 1/4 tsp. vanilla
Add salt to egg whites and beat with rotary beater until mixture forms soft peaks. Gradually add sugar, 1 tbsp. at a time, beating until smooth and glossy. Slowly add Karo, beating thoroughly after each addition, until firmly peaked. Fold in vanilla. If desired, tint with food coloring. Enough to frost two 9-inch layers.
Note: Frosting Variations: Sprinkle with 1 cup coconut or omit vanilla and add 2 tbsp. grated lemon or orange rind.
Till next time..........

Wednesday, September 21, 2016

Chocolate Cheesecake Filled Strawberries.........

Almost everyone loves strawberries and then filled with a chocolate cheesecake filling just makes them decadent. So have some fun this summer while the strawberries are sweet and enjoy this lovely decadent dessert. 
Chocolate Cheesecake Filled Strawberries
24 to 36 medium strawberries
1 cup (6 ounces) dark chocolate chip morsels 
2 tablespoons heavy whipping cream
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar

Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers. Place morsels and cream in small, microwave-safe bowl. Microwave on High (100%) power for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly. Place cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture. Place cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour. For best flavor, consume within 24 hours.
Note: If you want, you can melt a little extra chocolate in a custard cup and dip the bottom of the strawberries in it and then in chocolate cookie crumbs.
Till next time.........

Monday, September 19, 2016

Bananas Foster........

If you have ever been to New Orleans, you probably have been to Brennan's and had their Bananas Foster, the most decadent dessert ever. 
Bananas Foster
1/4 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved 
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Serves 4
Note: I have made it without the Banana Liqueur and it is still amazing.
Till next time.........

Saturday, September 17, 2016

Mexican Fudge Sauce.........

Once in a while, you need that decadent chocolate dessert. What is more perfect than a hot fudge sundae? I am partial to Mexican chocolate with cinnamon and I like to add just a pinch of cayenne pepper. Not enough to make it hot, but enough to feel a little warmth after you swallow it. But if you want it spicier; just add more cayenne. A pinch is enough for me.
Mexican Hot Fudge Sauce 
1 cup sugar
1 cup heavy cream
1 cup cocoa powder
1/2 cup salted butter
1/4 teaspoon ground cinnamon
A pinch of cayenne pepper
Add the sugar, cream, cocoa, butter, cayenne and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts. Transfer to a glass bowl and cover. Store in the fridge. When you are ready to use this sauce, heat in a pan over medium heat as it will thicken in the fridge. Yield: about 1 quart.
Till next time.........

Friday, September 16, 2016

Beef and Noodles............

What is more comforting than beef and noodles in the fall of the year. Temperatures are cooling off and we start to think of heavier more comforting foods. My mind turns to beef and noodles. Something my Mom used to make in the fall and winter. So this is a nod to my Mom.
I use the Reames frozen noodles as they taste just like homemade. After all, if you can buy them already made, why go to all that work of making them, right? I am not against convenience.
Till next time......

Thursday, September 15, 2016

Georgia Entertains..........

Georgia Entertains is not just a cookbook, it is a history of the Georgia cooks. It was revamped from the Georgia Sampler Cookbook in 1983 with a few more additions from the talented Georgia cooks. I first saw the book in 1984 at the home of a catering friend. I looked for this same book for years. It seems once it came out, it must have been sold out and the ladies that owned it; were not getting rid of it! In 2006, I saw a copy of it on and scooped it up as quickly as I could. These Southern recipes are divine and they make you think you are sitting at a Southern table enjoying that wonderful Southern Hospitality. If you ever see this book for sale in a used book sale, and you love Southern cooking; grab it, you won't be sorry. I'm hoping to keep it in my family for many years to come.
Till next time.......

Wednesday, September 14, 2016

Lobster In Maine...........

When I was vacationing in Maine I went out for lobster dinner. Much to my very pleasant surprise, a 2 lobster dinner was only $9.95!! Needless to say, I was thrilled and ate lobster several nights while I were there. I got 2 large lobsters, roll, ear of corn and plenty of butter and a bib. They are a bit messy to clean at your dinner table but they will provide a bucket or extra plate if you ask. Oh what I wouldn't give for a lobster dinner for tonight!
Till next time.......

Tuesday, September 13, 2016

Thank You Notes........

In this day of abundance and over indulgence, thank you notes are quickly becoming obsolete. It's a shame people can't take the time to acknowledge and thank you for a gift. I was taught at a very early age, hardly able to print, that no matter how big or small a gift, it deserved a thank you note. The thank you note needed to be written within a week of receiving the gift. Or as my daughter taught her child, before playing with the gift or spending the money, a thank you had to be written. Are good manners becoming obsolete? I certainly hope not.
Till next time.......

Monday, September 12, 2016

Lemon Pound Cake.........

One of my favorite cakes, Lemon Pound Cake! So rich and moist, makes my mouth water just thinking about it. You will think you are in Heaven when you taste this luscious cake.
Lemon Pound Cake 
3 sticks of butter
3 cups sugar
6 eggs
1 cup whole milk
2 Tbsp lemon extract
1 Tbsp vanilla extract
1 tsp baking powder
3 cups flour
Mix in a large bowl butter, sugar and eggs till light and fluffy. In another bowl mix flour and baking powder. The add dry ingredients to the butter mixture alternately with the milk. Then add the extracts. Pour into a well greased and floured Bundt pan or Angel Food cake pan. Bake in preheated 350 degree oven for 1 hour. Check after 45 minutes for doneness and each 5 minutes till done. Cake will rise to 5-51/2 inches.
Till next time........

Friday, September 9, 2016

Ham Balls.........

This morning I put 23 ham balls in my freezer to eat later this month/year. Making a  ham loaf is too much for me to manage. I get tired of eating it before it's gone. So making small ham balls was the answer. I use a cookie scoop to dish them out. Makes life so easy. I use that handy little cookie scoop for so much more than just cookies.
Till next time........

Friday, September 2, 2016

Sweet Thai Chili Sauce.........

Once in a while, you just need that sweet hot sauce for your favorite egg roll. This might be the one you are looking for. Your choice of peppers and whether or not you leave the seeds in will, make the difference in the amount of heat. Personally, I like the Jalapeño peppers
Sweet Thai Chili Sauce
3 garlic cloves minced 

2 hot red peppers (jalapeño, serrano, thai, cayenne, etc.)
1⁄2 cup sugar
3⁄4 cup water
1⁄4 cup vinegar
1⁄2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water 
Keep in mind it will be hotter the first day and dissipates over time. In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan. Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes. Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator. Yield: 1 cup approximately.
Till next time.........

Sunday, August 28, 2016

Oyster Fritters..........

We used to live near Sharptown, MD. Every year the firemen held their annual carnival. It was famous all over the area. Everyone knew what you were referring to when you mentioned the Sharptown Fireman's Carnival. Equally famous were their oyster fritters. We used to eat them between two pieces of white bread. This recipe was cut down from their original recipe that used a gallon of oysters and made 25-27 fritters.

Oyster Fritters
5.3 cups oysters
1 Tbsp pepper
1 Tbsp salt
1 1/3 Tbsp baking powder
2 - 2 1/3 cups flour
6-7 fritters

(4-5 oysters per fritter for a good sandwich)
Mix the batter and add the oysters. Scoop into hot fat and fry till nice and golden.
Till next time............

Friday, August 26, 2016


Sometimes you see a recipe that takes you right back to your childhood. My Grandpa was Irish and my Grandma was German. So there was always a mix of delightful food that came from her kitchen. This came from my Grandma's side. Cuisines from Germany, the Czech Republic, the Ukraine and that area; seemed to intermingle a lot. Grandma served it over buttered noodles. So good!

3 T margarine 
2 medium onions 
1 1/2 lb beef, cut into cubes 
2 to 3 tsp paprika 
1/2 tsp caraway seeds 
salt to taste 
In a Dutch oven, sautee onions in margarine until light yellow. Add beef, paprika, caraway seeds, and salt. Continue cooking until beef releases its juices. Add water to cover meat. Simmer until soft -11/2 to 2 hours. Keep adding water so meat stays covered. 
2 T flour 
1 c sour cream 
Mix flour into sour cream. Stir into goulash and simmer until it thickens. Serve over noodles or dumplings.
Till next time.......

Sunday, August 14, 2016

Sleepless Nights.........

Do you ever have a night where you just can't get to sleep? That was me last night and yes, I saw the moon.(and the stars, trees, cars, etc.) My brain just kept running and never stopped on any one subject. But I could not get to sleep, so today I'm like a zombie. Tonight I will sleep like a log!!
Till next time.......

Saturday, August 13, 2016

Cannoli Dip.......

If you are like me, making cannoli is not high on you priority list. They are work in my book. So here is a dip that gives you that flavor without all the work. 
Cannoli Dip
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon orange zest
3/4 cup mini chocolate chips
Mix the ricotta, confectioners' sugar and orange zest in a bowl. Fold in the chocolate chips. Crispy wonton triangles, cinnamon pita chips, cinnamon graham crackers or your favorite cookies, for dipping. 
For those of you who may be dieting, here is the nutritional data for you: 258 calories per half cup serving and 35.2 carbohydrates per half cup. 8 appetizer 1/2 cup servings.
Till next time..........

Wednesday, August 10, 2016

Date Balls.......

I would call these truffles except that word denotes chocolate and there is no chocolate in these fabulous little bits of goodness. How can anyone resists these morsels of deliciousness?
Date Balls
2 cups dried dates, pitted
1/4 cup walnuts
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl. Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small ball. Coat the date ball with the coconut in the bowl, delicately pressing the coconut onto the ball. Continue with the remaining date mixture and coconut. Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
Till next time.........

Tuesday, August 9, 2016

Cheese French.......

If you see this sign and want a sandwich you won't easily forget; you have to stop in. They have a Cheese Frenchee sandwich that is to die for. This is not for the calorie conscious person, as you will soon realize.They also make a Tuna Frenchee. 
Cheese Frenchee
6 slices white bread
6 slices American Cheese
1 egg
1/2 cup milk
3/4 cup flour
1 tsp salt
Corn Flakes crumbs
Oil for deep frying the sandwiches. 
Make 3 sandwiches, spread bread with mayonnaise and use 2 slices of cheese per sandwich. Close the sandwiches and trim off the crusts. Then cut the sandwiches diagonally in quarters.Combine flour, milk, egg and salt. Dip sandwiches in egg mixture and coat in corn flake crumbs and deep fry in 375F oil. Drain on absorbent paper. Serve with dill pickles.
3 servings.
Till next time.......

Monday, August 8, 2016

Chocolate Truffles........

What is the most decadent dessert candy you can think of? For's chocolate truffles. They just melt in your mouth and are so easy to make. Why not make a few and impress your friends with this deliciousness. Read recipe directions through before starting to make these. Very important.
Chocolate Truffles
7 ounces, weight Bittersweet Chocolate
1 Tbsp light corn syrup
1/3 cup Heavy Cream
1/4 teaspoon Salt
1/4 cup Unsweetened Cocoa Powder
1/4 teaspoon Cayenne Pepper (Optional)
Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth. Move the pan to the refrigerator and chill until firm, approximately 2 hour. In a small bowl, mix the cocoa powder and cayenne together. Set aside. Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves. Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve. Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks. Can be frozen by wrapping in plastic wrap and putting in an airtight container. Thaw in the plastic wrap when ready to use. 20 Servings
Till next time...........

Sunday, August 7, 2016

Horseshoe Crab.........

This is a Horseshoe Crab. It can be found along the Delaware Bay Beach about May. They come ashore to mate. I mean thousands of them come ashore. They make quite a mess and stench. If they don't make it back to the bay, they die. Several trucks have to go along the beach later on and pick them all up. It is a several days job, just on the Slaughter Beach, DE. area. The dead crabs were then used to make fertilizer in the 1990s. I tell you this, because my son was out beach combing one day and he found one of them. That in itself, is not a big deal. But in the debris that washed up with the tide, he found one that is only 1/4 of an inch big. It is perfect in every respect. It was immediately put in a plastic display case so it would not break or get lost.
Till next time........

Saturday, August 6, 2016

Sweet Potato Mash............

Many years ago, I went to a restaurant in Salisbury, MD. I had the most delicious sweet potato mash I had ever had. At least up to that point of my young life. I was used to mashed sweet potatoes with butter and a little brown sugar. That's it. So my culinary world was widened that night.
Sweet Potato Mash
6 medium sweet potatoes, cooked and mashed
3-4 Tbsp brown sugar, to taste
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 tsp orange zest
1/4 lb butter
Add: 1/4 to 1/2 cup fresh orange juice, to make the potatoes light and fluffy. More if needed. Mix the last 6 ingredients with the sweet potatoes and bake at 350F for 30 minutes. Makes 6-8 servings.

If you like a topping on your casserole, here is a quick topping to put on before baking.
Streusal Topping
1 cup brown sugar
1/2 cup flour
6 Tbsp cold butter
1 cup pecans, chopped
Cut butter into flour and sugar. Add the pecans and sprinkle on the sweet potato casserole. Bake at 350F for 30-40 min.
Till next time.......

Friday, August 5, 2016

Vinyl Record Bowl........

Here is a very clever bowl to make for fun or your kids' parties. You can make it any shape you want with a small base or a larger base. You will find the directions at the website listed below.

This is so fun. The finished bowl will look like this or you can make it any shape you want. How can you not want one of these for your kids to use or for your den. Yes, it has a little hole in the bottom of it. That's what a piece of tape is for.You can also form it over a bowl once it is hot and it won't have the scalloped  effect. Just a bit of vintage for you.
Till next time.......

Thursday, August 4, 2016

DIY 3 Tier Cake Stand........

Are you a crafty sort of person? If you are, here's fun idea and it only costs $5. + tax at the Dollar Tree Store. Any three plates will work with 2 candle sticks. You just have to glue them together with E6000 adhesive. Isn't it beautiful. It's not only for cakes, cookies, candy, etc. But can you imagine how pretty it would be at Christmas time with some pine boughs and ornaments as a centerpiece? Or perhaps a lot of little gourds at Halloween with a small pumpkin on the top tier. Or just make it a 2 tier stand for only $3. + tax.
Till next time........

Wednesday, August 3, 2016

Jeans Wine Bottle Cover.......

How's this for a cute denim cover for a wine bottle when you are attending a gathering of any kind. You can recycle a pair of jeans and lo and behold, look what you have. Even has a pocket for a cork opener. Kudos to that inventive woman. Sadly it was not me, but I do appreciate the creativity.
Till next time.........

Tuesday, August 2, 2016

Five Generation Cookbook..........

I wondered what I could do to preserve the many family recipes and the cherished recipes from friends. Every so often my children would call and ask for a certain recipe or did I have "that" recipe. So I decided to write a cookbook for the family that they could keep and refer to when they needed "that" recipe. It was a labor of love and took me 2 years and many re-reads for errors. (I still missed a few errors) It is now their "go to" cookbook. I didn't just give them a cookbook, I gave them family love from 5 Generations to keep forever.
Till next time......

Monday, August 1, 2016

Obatzda/Bavarian Cheese Dip........

Obatzda is by no means healthy - it's basically cheese and butter - but the great thing about it is that at least it can be made from all natural, high quality ingredients. And that orange color? It doesn't come from the cheese - nope, that's the paprika that gives it it's bright hue. The type of paprika that you use in this dish will have the biggest impact on the flavor. In Bavaria, we use a type of sweet Hungarian paprika - as opposed to smoked paprika, or just "plain" paprika that does not have a lot of flavor, but is used primarily for color. Get Hungarian paprika for this recipe, if you can. 

1 cup camembert cheese, rinds removed and softened to room temperature
1/4 cup Frischkäse 
(if not available substitute a 1:1 mixture of cream cheese and sour cream)
1/4 cup unsalted butter, softened
1 Tbsp sweet paprika 
pinch of salt
couple grinds of pepper
thin slices of red onion
sprinkling of chives
First, it is easiest to cut the rinds off the camembert when it is cold, then leave the insides of the cheese in a bowl at room temperature for a couple of hours to soften and become slightly runny. Once the cheese has softened, mix in all the other ingredients - you can do this by hand, no mixer necessary. It's okay if there are small chunks of butter that do not completely mix into the cheese. Try to get the cheese mixture somewhat smooth, but it's not going to be perfect - and that's how it's served in beer gardens and restaurants in Germany- often a little lumpy with pea-sized pockets of cold butter dotted throughout- so it will be authentic! Top the cheese dip with the slices of red onion and chives. Serve with pretzels. Obatzda can be served room temperature, or cold, straight out of the refrigerator.
This recipe comes from:
Grab a glass of beer and some pretzels and start eating!!
Till next time........

Saturday, July 30, 2016

Filled French Toast.........

Have you ever made Filled French Toast? It is actually quite easy. You can fill it with most anything you want. I usually use a sweetened cream cheese and my favorite jam. Then dust the top with some powdered sugar and a bit more jam. As you can see, I like my homemade blueberry jam when I make filled French Toast. Experiment and enjoy a treat for your breakfast.
Till next time.......

Blueberry Pie.......

There is nothing more refreshing than a fresh blueberry pie.  Now tell me that doesn't just make your mouth water! The best part is you can make it ahead of having company.
Blueberry Pie
You will need 1 qt of blueberries. 
Simmer 3 minutes the following ingredients: 
1 cup blueberries 
2/3 cup water
Blend and add to the boiling mixture:
1 cup sugar 

3 tablespoons cornstarch
1/3 cup water
Boil 1 minute stirring constantly. Cook till thick. Place fresh, washed and drained blueberries in baked 9 inch pie shell. Pour mixture over the blueberries. You can garnish with a few reserved firm blueberries and chill for 2 hours or until firm. 

Till next time.........

Friday, July 29, 2016

Cucumber Salad.........

Look out for all those cucumbers! Yes, it is cucumber season and they are rolling in and looking good.
Cucumber Salad
3 to 4 cucumbers
2 1/2 teaspoons kosher salt, divided
1 cup sour cream
3 tablespoons white vinegar
1/2 teaspoon sugar
1 small clove garlic, minced
1 tablespoon chopped fresh dill

Peel and thinly slice cucumbers. Sprinkle them with 2 teaspoons of kosher salt and place them in a colander in the sink. Allow the salt to draw out the excess moisture for about 30 minutes. Make the dressing by combining, the sour cream, remaining ½ teaspoon salt, vinegar, sugar, garlic, and fresh dill and mix well. Once the cucumbers have drained, shake off the excess moisture and combine them with the dressing in a large bowl. Refrigerate until serving. This dish is best served fairy quickly after being made. Even though the salt draws out some moisture, the longer it sits, more moisture will be drawn out and can make the dressing watery. 
Till next time.......

Thursday, July 28, 2016


Lekvár is a very thick, sometimes coarse jam of pure ripe fruit. It comes in several flavors here. I like the prune and apricot Lekvár best. It makes such a delicious cookie with a cream cheese dough. Why not make both flavors and enjoy a variety?
 Lekvár Cookies
8 oz cream cheese, softened
8 oz butter, softened
2 tsp sweet cream
2 cups flour
Work cream cheese, butter and flour as for pie crust. Moisten with sweet cream. Knead lightly until smooth. Wrap in plastic wrap and refrigerate overnight. Next day, sprinkle dough board with flour and sugar, roll out dough. Cut in squares, place a teaspoon of Lekvár in center of square. Bring opposite corners up to meet and press corners slightly. Bake at 350F for 15-20 minutes. Cool and dust generously with powdered sugar. Keep in uncovered tin to retain crispness. I was told this is a Hungarian cookie. No matter where it came from, it is delicious and you really need to make them and enjoy them. I have enjoyed this recipe since 1969. You might say it's a family favorite.
Till next time.......

Wednesday, July 27, 2016

White Peach Sangria........

In the summer, there is nothing better than a nice chilled glass of White Peach Sangria. White peaches will soon be in season and it's the perfect time to make up a pitcher for your summer BBQ. Buy a good bottle of Riesling, something you enjoy drinking. If you don't, your Sangria won't taste good either. You can use any kind of fruit, blueberries, strawberries, whatever you like. 

White Peach Sangria
One 750-milliliter bottle Riesling
3/4 cup Simple Syrup
1/4 cup orange juice
1 cup raspberries
1 apple, diced
1 white peaches, sliced into wedges
Combine the wine, Simple Syrup, orange juice in a pitcher. Add the raspberries, apples and peaches and stir. Chill, covered, at least 1 hour and up to 24. Serve over ice. 

Simple Syrup:
1 cup sugar
1 cup water
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Yield: 1 1/2 cups
Till next time.......

Tuesday, July 26, 2016


Well, I first tasted them years ago at a neighbor's home. I was hooked. I could have eaten her whole cookie tin of them and not shared a one. They are that good.  You might wonder what Kruschiki are. Kruschiki are a Polish delicacy, little twisted "bows" of sweet dough, quickly deep fried and covered with powdered sugar. They are sometimes called "angel wings”. The name is of Russian origin, and makes its way to Poland via the Ukraine, where Russian and Polish cultures intertwine. If I have erred on the origin, please forgive me, but that was the story told to me. I mean really folks, is there anything better than fried dough topped with powdered sugar? 
Till next time.......

Monday, July 25, 2016

Olive Tapenade...........

This is that something different you've been looking for. Buy some of those mixed olives at your grocery or deli or you can just use black and green pitted olives. So good. Your guests will love you.
Olive Tapenade
1/2 cup green olives, pitted 
1/2 cup black olives, pitted 
1 teaspoon anchovy paste or 1 anchovy fillet, optional 
1/2 teaspoon dried oregano 
1 clove garlic, smashed 
1 lemon, juiced 
2 tablespoons extra-virgin olive oil 
Crackers or toast, for serving. In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined. Serve with crackers, toast or as a Bruschetta. You want it to be coarse, not a smooth paste.
Till next time.......

Sunday, July 24, 2016

Italian Herb Bread.......

Remember when the Bread Machine craze was on and everyone had to have one. Well, I have one and for me, it is often a life saver. It keeps me from running to the store in very cold or very hot weather. It also provides a nice loaf of bread when I run out. This recipe is an Italian Herb Bread and definitely worth trying. So dig out that bread machine that you haven't used in years and give it a try!!
Italian Herb Bread

1 cup water

1 1/2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon of dried basil or rosemary
2 1/4 cups bread flour
1 1/2 teaspoons yeast
Add the ingredients to a bread maker pan in the order listed.
Use white bread cycle with a light or medium crust setting.
Note: I find it helpful to warm the pan first before adding the ingredients. It helps the yeast to work better.
Till next time........

Saturday, July 23, 2016

Baked Onions..........

Summer is here with all that miserable heat! But, so are the fresh veggies. If you have never had a baked onion, now is your chance. They are so easy to make and add a special side dish to your dinner. 
Baked Onions
Get one of those smaller, round white onions. Slice the top and the bottom off and peel it, and with a small spoon or a melon baller, carve out a cavity in the top of the onion. Put one of those beef boullion cubes down in the cavity and a pat of butter on top. Then, close up the foil tightly around it and put the whole thing in the oven. Cook in the foil at about 350-400 for about an hour. (Same way you'd do a baked potato). The juices from the onion will be contained by the foil and the bouillon flavor will permeate the whole onion. (You can put the foil pouch in a dish to be safe, if you want to. No one wants to clean an oven). It will taste a little like French Onion soup in flavor. Really nice side and very convenient.
Till next time........

Friday, July 22, 2016


Reading is good brain exercise and can lower brain decline by 32%. Isn't that reason enough to read a book? It can reduce stress by 68%! It will improve your reading skills, spelling, grammar and vocabulary. Reason enough to start your children reading early. It provides entertainment for several hours and is cheaper than a movie. So do yourself a favor, grab a book, a cup of tea or coffee and improve your mind while having a great time.
Till next time.......

Thursday, July 21, 2016

Raspberry Jam......with Tomatoes........

Tomatoes will soon be coming on strong and you don't know what to do with all of them, Right? Well, cast your eyes on this recipe. Not only raspberry but think how good strawberry would be!!

Frozen Raspberry Jam  
5 cups chopped peeled fresh tomatoes
4 cups sugar
1 tablespoon lemon juice
2 packages (3 ounces each) raspberry gelatin
Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved.Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5-1/2 cups 
Note: 2 tablespoons: 82 calories, 21g carbohydrate 
Till next time........

Wednesday, July 20, 2016


Are you tired of this terrible heat we are having? I find it unbearable. I have never liked the summer heat, but as I age, I find it also makes me light headed. So I stay inside, grab a bottle of cold water and amuse myself in the air conditioning. I also find that unfortunately, I don't go very many places because of the heat. This is the hottest June on record. We are going to be facing 100F+ heat index and the climax of the heat will be 110F heat index. Definitely time to stay inside for people.
Till next time.......

Cantaloupe Blueberry Dish...........

Melons and blueberries are in season now and what better way to enjoy the flavors of the season? The blueberries are so sweet this season, no sugar needed. 
Cantaloupe Blueberry Dish
1 Tbsp fresh lemon juice (1 lemon)
2 Tbsp honey (I like Clover Honey)
1 cup fresh blueberries
3 cups cantaloupe cubes
Squeeze lemon and put juice in a bowl. Add honey and cinnamon till well blended. Add blueberries and cantaloupe cubes and toss gently together to coat with lemon honey mixture. Serves 4.
Till next time........

Tuesday, July 19, 2016

Easy Puff Dumplings.......

How many of you grew up eating puff dumplings or biscuit dumplings? If we had gravy, stew or soup, we had biscuit dumplings. So good. Maybe it was because it was wartime and the dumplings were filling. All I know is; it was delicious and I never went to bed hungry. This is the easy version of those long ago dumplings.

Puff Dumplings
2 cups Bisquick mix
2/3 cup milk
Stir ingredients until soft dough forms.
Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes. (Do not lift the lid!!)
Till next time........