Fresh Pumpkin Puree Pie with Indian Spices ~~ adapted from FOOD52 ~Go ahead-- bake a pie, enjoy it.Play in the flour.(Flour art by my little girl.)Leftover pie dough comes in handy to roll out for "cookies" after pie crust is plopped nicely into a pie plate, placed in the 'frig while preparing the pumpkin pie filling.For the pie crust recipe, my favorite is by Sono. I use … [Read more...]
Old-Fashioned Pecan Pie
Throughout the holiday season, from Thanksgiving to Christmas, I like to bake different pecan pies, each baked differently, entirely different... liquored up, or just one that is basic, and one that has to be chocolate-pecan... It takes me back there, where I first discovered it. This whipped cream isn't very sweet, and it doesn't have to be, just so it … [Read more...]
Bruce Paltrow’s World-Famous Pancakes
Bruce Paltrow's World-Famous Pancakes ~~ adapted from My Father's Daughter ~Whisk dry ingredients together-- 3 cups all-purpose flour, 1/4 cup plus 2 tablespoons granulated sugar, 1 tablespoon plus 1/2 teaspoon baking powder, 2 teaspoons fine salt.Begin with wet ingredients in a separate bowl: 3 cups buttermilk, Incorporate. Lumps are fine.Place pancake batter … [Read more...]
Grilled Garlic Bologna Sand
Bologna sandwiches to work everyday with a tall thermos of coffee were the lunches for men in factories 50 years ago, and my father was no exception. But it was good deli bologna wrapped in red rind, seasoned... He'd request it fried in a skillet on some saturdays with sharp cheddar cheese as though he'd never tire of this practical lunch meat. Grilled Garlic … [Read more...]
Chocolate Peanut Butter No Bake Cookies
Chocolate Peanut Butter No Bake Cookies ~ ~ adapted from FN ~ (The choice of peanut butter that I use for this recipe is Smucker's Creamy Peanut Butter. Makes the cookies taste so much better than all the other brands that I have tried for these cookies.) Let dry on wax paper. For Latta 1960 ~ 1998 and for my parents... … [Read more...]
G’s Gelée Shots
G's Gelee Shots ~~ adapted from sugarbaby ~In a medium saucepan over medium heat, combine 1/2 cup sugarand 1 1/2 cups champagne. Simmer until sugar completely dissolves.Sprinkle 1 packet of unflavored gelatin into 1/2 cup champagne in a small bowl. Let it come together, about 1 minute.Lightly stir.Pour gelatin mixture into pan of champagne-sugar combination.Fill … [Read more...]
Making Your Own Pork Sausage
No better reward than doing it yourself. You know what goes into it, how it's made, what it's made of-- exactly. And you get to season it, the interior-- It then becomes authentic, and made by-- You.Change it up once in a while or the next time you desire to deconstruct a pork shoulder into sausage rolls for the freezer-- Try different combinations of … [Read more...]
Collard Oxtail, Blackened Crispy-Fried Pork, Mexican Cornbread, Scrap Apricot Pie
This is one of my very favorite meals. Inspiration: Collard Oxtail-- my mother; Mexican Cornbread-- my father; Blackened Crispy-Fried Pork-- my husband. And the Scrap Apricot Pie-- a combination of my parents, the memory I have of all the apricot pies Mother and Dad baked when I was a child in a hot kitchen during the summers, when they taught me … [Read more...]
Creamed Onion Gratin
This isn't my father's but he made an onion gratin very close to this, just with a different cheese. I have yet to get his turnip-cheese recipe, which I should have made sure I already had by now-- foolish me for not making sure among many other things. I think this recipe would go fantastic as one of the side dishes for Thanksgiving.Creamed Onion Gratin ~~ adapted … [Read more...]
New Year’s Black Beans
Two things he liked, loved, religiously-- beans and peppers, my Dad... smart man.New Year's Black Beans ~~ Skirt in the Kitchen ~Wash and pick over 1 quart dry black beans. If not overnight-soaking them, do the quick-soak method of filling water in a heavy pot to cover over the beans. Bring to a boil, turn out the heat and cover with a secure lid. Let … [Read more...]