When we were in Franklin, Tn. last weekend we shopped the delightful downtown stores.  Franklin is a wonderful little town, just chocked full of the quaintest boutiques,  and of course, they have great displays of things that you might not see in other stores.

Being the foodie that I am, I was naturally drawn to the cookbooks, so I took lots of pictures with my iPhone, and now I’m going to share my finds.  All available on Amazon, of course, I hope you enjoy, and maybe you will find something that you would like to give as a gift or keep for yourself.   There are naturally lots of Southern cookbooks, included, I’m awfully prejudiced, but I do think southern food is the BEST!

"Southern cooking is the Mother Cuisine of America." -Nathalie Dupree

Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South's fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit-all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today's healthy lifestyle.

With more than 750 recipes and 650 variations, making a perfect piecrust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessible to kitchen novices as well as seasoned cooks-there is plenty here for everyone.

Nathalie Dupree is the author of twelve cookbooks, including two James Beard Award winners: Nathalie Dupree's Southern Memories and Nathalie Dupree's Comfortable Entertaining. Her latest books include Shrimp and Grits and Southern Biscuits. She has hosted more than 300 television shows and specials that have shown nationally on PBS, The Learning Channel, and The Food Network. She lives in Charleston, South Carolina.

Cynthia Stevens Graubart is an author and former television producer whose culinary television production career includes Nathalie Dupree's New Southern Cooking. Cynthia is also the co-author of The One-Armed Cook, as well as the co-author of Southern Biscuits. She lives in Atlanta, Georgia.

 

Ask any pie lover—the words "southern" and "pie" go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies, some of the South's most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.

 

Renowned food photographer Katie Quinn Davies’ cookbook shares her favorite simple dishes with a dazzling collection of recipes and beautiful images (American edition).

After spending more than a decade as an art director working for some of the top design studios in Ireland, the United States, and Australia, Katie Quinn Davies refocused her creativity towards food and lifestyle photography and created a blog called What Katie Ate. An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories.

Sharing more than one hundred simple culinary recipes drawn from Katie’s travels, dinner party cooking and foodie haunts, What Katie Ate emphasizes seasonal ingredients and irresistible flavors. Featured dishes range from Wild Mushrooms on Toast with Parmesan and Herbs to Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing and Cider Cream Gravy. What’s for dessert? Temptations include Coffee Hazelnut Frangelico Cake and Honey Baked Peaches with Vanilla Bean Créme Fraiche.

Perfect for entertaining, this gorgeous cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. Bringing together easy-to-cook recipes (using standard American measurements) with gorgeous world-class food photography, What Katie Ate will indulge all of your senses.

 

• The Vintage Tea Party Book embraces the style and class of the trendy London Vintage scene and illustrates how to beautifully recreate the tasty treats and classic styles at home

• A unique mixture of recipes and feature spreads with accessible tips on hairstyling, makeup methods and tips on where to collect vintage china

Angel Adoree cordially invites you to accompany her on a journey to create your perfect vintage tea party. Expect glamour, roses, rabbits, headscarves, foxes, teapots, crows, parlour games, cake stands, hair and make-up tips and, not forgetting, humongous amounts of magical tea party food that is fit for the Queen of England, and easy enough for you to make.

Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.
Praise for Edible Selby:
“Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.”
- Alice Waters, owner of Chez Panisse Restaurant
“Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!”
- Simon Doonan, Barneys New York creative ambassador
“Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.”
- Thomas Keller, The French Laundry
“Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.”
—Food & Wine magazine
“Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.”
—New York Daily News

 

With this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Bobby Peacock crisscrossed the U.S. photographing their favorite porches and dreaming up fresh, summery spins on classic Southern drinks, resulting in 50 recipes for everything from punches to cocktailsincluding several nonalcoholic sippers and 10 uncomplicated snacks. Grab a bottle, whip up some Tipsy Tea or Prosecco Martinis, and take the party outside!

Taste the chocolatey goodness of Mississippi Mud or marvel at the extravagant elegance of the Lady Baltimore and there will be no doubt that Southerners know how to bake a cake. Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

 

Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. For this third title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year's worth of special meals, this book contains 80 mouthwatering recipes for eggs, stratas, pancakes, waffles, quickbreads, hash, and beverages, as well as 32 tantalizing color photographs and dozens of delicious menus. Full of enduring staples and delicious surprises, Sunday Brunch will become the go-to for tried and true Sunday treats.

“Housekeeping is becoming more and more a matter of science, and the laurels are bound to fall to the woman who conducts her household in a business-like way.”
Let the thrifty sensibility of yesteryear be your guide as you shop for the most economical foods, choose wall colors scientifically, clean with natural products, look your best without breaking the bank, and budget your way to frugal efficiency. In this amazing collection of clever wisdom and practical advice drawn from vintage home-economics textbooks, you’ll find everything you need to get back to basics and run a healthy and happy household. Home Economics covers all the categories of delightful domesticity:
     •  Health & Hygiene
     •  Cookery & Recipes
     •  Manners & Etiquette
     •  Design & Decoration
     •  Cleaning & Safety
     •  Gardening & Crafts
Rediscover the art and science of keeping house—economically!

Show Less

I’ve loved Country Living Magazine since it came out in the 80’s.  Even though my decorating style has changed, you just can’t take the girl out of the country (living).  So this afternoon I was leafing thru my Christmas issue and saw this cookie idea, it just rang my chimes.  And no, I’m not going to make them, so don’t be looking for them showing up on your doorstep, but maybe somebody else will!  So, so cute, buttonhole cookies with ribbon strung through them.

You like the idea, too, don’t you?  I knew you would…

Click here for the recipe and instructions on how to make them, and where you can buy the paper-mache boxes and stencils.

Sometimes a recipe comes along that is just really special.  And since Thanksgiving is just a week away, I wanted you all to see this.  It’s sooooo good, everybody that makes it loves it.  It’s my daughter-in-law Lindsay’s family recipe, I just want you all to know about it in case you’re looking for something really yummy this Thanksgiving. 

You can click the picture to enlarge, or here is the direct link.

I don’t use a mold, I just make it in a 9x9 pan because we like it thick.  A 9x13 works, too, whatever floats your boat.

Enjoy ~ Jan

This fall favorite at Olive Garden can be made at home for a fraction at the cost.  This great adapted copycat recipe tastes similar to the real thing!

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1 cup gingersnap cookies
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 8 tablespoons melted butter

Cheesecake Filling

• 3 (8 ounce) packages cream cheese
• 1 (15 ounce) cans pumpkin puree
• 2/3 cup light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Sour Cream Layer

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Page 2 of 3Olive Garden Pumpkin Cheesecake (cont.)

Ingredients

Whipped Cream

• 2 pints heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Additional toppings

• caramel sauce
• gingersnap crumbs

Directions

1. Crust preparation:.
2. In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
3. Filling preparation:.
4. Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
5. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.
6. Sour Cream Layer:.
7. When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
8. Whipped Cream:.
9. Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
10. When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.

Page 3 of 3Olive Garden Pumpkin Cheesecake (cont.)

Directions

1. Additional notes about cheesecake making:.
2. I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
3. Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.

Source:  Food.com

 

The best collection you will find anywhere of tried ‘n true Thanksgiving favorites from my girlfriends and family.  Recipes you will use again and again to create your own family traditions.

The recipes will be available all month on Jan CAN Cook, you can access them in the sidebar, or link to them here…

These are seriously the best Sloppy Joes ever!

I’ve made this recipe since the boys were little.  My friend, Susan, a neighbor when we lived in Denver in the 80’s, gave it to me and it has remained a family favorite ever since. 

It’s always been a Halloween tradition at our house, Sloppy Joes and Potato Chips.  We were, as all of you back in the day, in a rush to get the kids out the door to trick-or-treat, so the tradition began because it was easy and quick.

My daughter-in-law, Deanna just posted this on her The Harris Sisters blog, and it reminded me that I needed to post it as well.  And the picture, Deanna scanned this from a cookbook I made for the boys of my recipes several years ago.

This is so good, if you are a Sloppy Joe lover like we are at our house, give this a try and see if you don’t love it as well.  The best part, simple ingredients that you have in your cupboard and fridge…

Enjoy ~ jan

I saw this online last year and have wanted to try it ever since. It was fast, easy and the results were perfect.

 

 

 

I have a husband that adores chicken fingers, it's one of his favorite ways to eat chicken. I'm always searching for a "healthy alternative" and I I've found just the thing with this recipe adapted from Country Living.

 Ingredients 

 2 cup(s) Buttermilk
2 clove(s) Garlic, crushed
 1 tablespoon(s) Hot-Pepper Sauce
 1 teaspoon(s) Kosher Salt
 1 teaspoon(s) Fresh-Ground Pepper
 2 pound(s) Boneless, Skinless Chicken Breasts, cut into 3- by 1/2-inch strips
 1 package(s) (7-ounce) Sesame Crispbread, such as WASA 6 tablespoon(s) Unsalted Butter, melted

 Directions

 Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400 degrees F. Lightly coat 2 baking pans with oil and set aside.

 Note: If you don't have buttermilk, regular milk works well for this. Sometimes I use a liberal amount of garlic powder instead of the fresh garlic, garlic salt works well, too.

 Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes. Tips & Techniques Keep your work area neat: Place crispbread in a resealable plastic bag, and crush with a rolling pin or heavy pot.

 Picture & Recipe Source: Country Living Magazine

Pumpkin Pie Filling

Crescent Rolls, 2 tubes

1/2 block of cream cheese

1 cup of canned pumpkin (not pumpkin pie filling)

1 tablespoon pumpkin pie spice

3 - 4 tablespoons sugar (granulated or powdered)

Mini Pumpkin Pie Croissants Preparation

These start with the crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part! Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375 degrees for 15-18 minutes. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.

Jan's Tweak: After reading several reviews suggesting that these are a little bland, I added extra cinnamon, nutmeg and cloves to the pumpkin pie spice. 1/2 teaspoon of cinnamon and nutmeg and 1/4 teaspoon of cloves.

Picture and Recipe Source: The Big Oven

Hoda and Kathie Lee were talking this morning on TODAY about how wonderful Alice’s Tea Cup Pumpkin Scones are.  So I Googled it, found them right away.  Don’t you just love the internet?

Cookie Madness posted the recipe, check it out here….

Photo reprinted from cookiemadness.net

What a great idea, preheat your oven to 325 degrees, put your eggs in a muffin tin so they don't roll around and bake them for 30 minutes. Submerge in ice water when you take them out, easy breezy.

Source ~14news

Ingredients

• Salt and pepper, for seasoning chicken
• Crisco shortening, for frying
• 3 eggs
• 1/3 cup water
• 2 cups self-rising flour
• 1 teaspoon black pepper
• 1 (2 1/2 pound) chicken, cut into pieces

Directions

Heat shortening in a cast iron skillet to 350 degrees F.

Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Note:  This is Jan’s tweak to this recipe, I always soak my chicken overnight in buttermilk, it makes it moist and tender and gives it a bit of a zippy flavor.  You can use sweet milk, too – either way it just adds to the taste.

Recipe and Photo courtesy of Food Network

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base (you buy this in a jar at the grocery store)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:
Rotisserie chicken works well for this, if you’re in a hurry. or you can season your chicken with salt and pepper, and saute in the oil in a large skillet until thoroughly cooked.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. This works best for me if I use a whisk, then add cream whisking continously so it doesn’t lump. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Note:  Use salt sparingly, as the chicken base is quite salty.

Recipe courtesy Paula Deen
Photo:  Food Network

Pretty awesome, aren’t they?  Check your local grocery stores…

Okay, I was skeptical, but I do think he’s onto something by twisting off the bottom and making a sandwich.  Cupcakes are difficult to eat…

Photo cropped and reprinted from Pioneer Woman’s website         

Pioneer Woman has done it again.  Pizza on a bun, is this heavenly or what?  Just had to share this in case you don’t follow Pioneer Woman, although I don’t see anybody wouldn’t want to, the woman is a legend, at least she is in my household!

Here’s the click, ladies, enjoy…

When I cook cranberries, I always think of my friend Veronica.  She taught me how she makes them and it’s so simple. 

A bag of cranberries (I buy multiples at Christmas and freeze them)
1 cup Splenda
1/8-1/4 cup water

Simmer until they pop, then squeeze in the juice of an orange.  So easy, and so good!

We’re having them tonight, using a bag of frozen berries from the freezer…

You have to serve this with mashed potatoes and corn, it’s just the way it’s done.  Trust me, the mashed potatoes make it wonderful.  This is so simple, a recipe from my childhood, back in the days when goulash was a staple in our diet.  It’s fast, quick, and the perfect food on a cool fall evening.

1 lb. ground round/sirloin/chuck – whatever you want to use works
1/2 bell pepper, finely diced
1 onion (1/2 cup) finely diced

Brown the above, season with salt and quite a bit of ground pepper, about 1/2 teaspoon.

Meanwhile cook elbow macaroni or your pasta of choice to el dente, I use about a half a pound of pasta, but you can add more if you like.

Meanwhile open a large can (28 oz.) of crushed tomatoes, put in a saucepan, add the drained meat mixture, add the drained pasta and simmer for just a few minutes.

AND, add sugar.  I use Splenda, about 1/4 of a cup, because we like it sweet.

That’s all there is to it, I eat it like I did as a child, with a scoop of mashed potatoes in the center of my plate and the goulash spooned over the top.

Mother always added the corn directly in her goulash mixture, I cooked mine separately and put it on the side.

And don’t turn your nose up at the potatoes, I know it’s two starches, but this is comfort food people, and trust me, you will be comforted after you eat this.

Of course, real mashed potatoes are always best, but instant potatoes work, or those great Bob Evans refrigerated ones.  Just fix whatever, and enjoy, your family will love this!

Some people add herbs and garlic to their goulash, but to me it’s best just to keep it simple with the green pepper and onions.  It’s peasant food, comfort food, warm memories, and delish!  Pinky swear it is…

 

Photograph from Land O’lakes & Pioneer Woman

Pioneer Woman makes the most amazing looking Pasta Primavera.  I found her recipe on the Land O’Lakes site.  You all might want to look at this awesome recipe for deadent veggies and pasta.  What could be better?

Here’s the link…

These pork chops are just wonderful, and they’re healthy! 

I have to give my son, Ryan, a world class cook, by the way, credit for making these chops.  You simply brown well on one side on your stovetop over medium heat, flip them and immediately put them uncovered in a preheated 375 degree oven for 20-25 minutes.  I use convection heat and it takes about twenty minutes for chops that are 3/4 inch thick.  Add another 5 minutes or so if you don’t use convection.

The secret to this is to blot the chops first with paper towel to remove moisture, so they “fry” in the oven.  I love to use a grill pan, as the chops sit above any liquid that collects and gets the great grill marks that everybody likes.

We are huge fans of Paul Prudhomme’s Meat Magic to season chops and chicken.  It’s been around since the 80’s, available in your spice aisle and it’s unbeatable!  Add lots of fresh cracked pepper and you’ve got an awesome dish.

Spray the skillet with Pam, you don’t need any oil, and these chops are low in calories without sacrificing flavor.  I also make boneless chicken breasts this way, it works equally well.

I sometimes use Soul Seasoning for these chops with excellent results, too.  The brand is Spice Islands, and it’s also in the spice aisle.  I found this recipe to make your own Soul Seasoning, I would think it would be really good and inexpensive to make.  Check it out here and see what you think.

~ Jan

You can save a massive amount of calories with this substitute, I can’t wait to try it!

I was reading Jamie, at Your Lighter Side, this morning, my favorite Low Carb Blog, and she is posting a substitution for Brown Sugar Blend Splenda, which I seem to never have on hand when I need it.

Her alternative looks pretty good, and so many less calories than the Blend.  If I’m correct, I believe that in the past I made a copycat Brown Sugar Blend Splenda, which was half brown sugar, half Splenda, but Jamie is saying that you can add one Tablespoon of molasses to every cup of “your favorite sweetener” which for me is Splenda, mash it with a fork to incorporate molasses and you have a wonderful substitute.

And one tablespoon of molasses is 58 calories, however, 1/2 cup of brown sugar is 415 calories, and that is a HUGE savings.

Sounds good to me, I know what I’m going to be trying in the kitchen today!

 You can read her entire article here…

My love of cooking began with Silver Palate Cookbook and Abby Mandel’s Cuisinart Classroom.

I’ve cooked for years, but the two cookbooks that really started whatever creativity in the kitchen that I have, began in the 1978 when hubby bought me my DLC-7 Cuisinart, the same workhorse that still sits in my kitchen to this day and has inspired me to make many wonderful dishes.

My first really great cookbook was Abby Mandel’s Cuisinart Classroom.  Oh, my, the woman was a wonder.  She introduced me to spices and herbs and food combinations I had never heard of, her recipes were phenomenal.  She’s gone now, but her recipes will live on forever.  You can find her cookbooks on eBay, they are wonderful for anyone who loves to cook.

And then came The Silver Palate, and I was off to the races.  I subsequently bought every cookbook that Julie Rosso and Sheila Lukins published, but none compared to the first.  The recipes are delightful, they never fail, and I still use that cookbook to this day. Some of our families favorite recipes came from the pages of The Silver Palate.   It’s battered and scarred, the pages are grease stained and torn, and I love it.

A few years ago, Ryan bought the same cookbook, and then had me go through it and note in his everything that I wrote in mine.

So regardless of all the wonderful cookbooks that came later, these will always be the most special.  Such good memories…. ~ Jan

This is a great twist on an old favorite.  My friend, Barb, gave me this recipe this summer, and it’s a keeper.  I normally peel the cucumbers, but I used English cucumbers in the photo above, so I left the peeling on.  This is such a good recipe, the herbs give it a fresh taste.  I think you will all enjoy it.

~ Jan

1 cup vinegar
1/4 to 1/2 cup sugar
1/4 cup vegetable oil
1 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp lemon pepper seasoning
1/2 tsp ground mustard

Close lid on small bowl and shake until well mixed.

Pour over 6 cucumbers peeled and diced and 1 medium onion sliced

1 9 inch pie shell, baked

1 cup instant nonfat dry milk powder (Carnation)
2/3 cup sugar
1/3 cup boiling water
3 Tablespoons butter, melted
2 Tablespoons lemon juice

Combine dry milk, sugar and water with butter in blender jar.  Blend until smooth.  Stir in lemon juice and chill.

4 cups sliced fresh strawberries or leave them whole if you prefer.
1 Tablespoon sugar, optional

Spread chilled mixture over bottom of prepared pie shell.  Arrange strawberries on top.  Sprinkle with sugar, if desired.

1-1/2 cups heavy cream
1 Tablespoon sugar, optional

Beat cream until almost stiff.  Gradually add sugar.  Beat until stiff.  Spread over fruit filling.

Fresh mint leaves"
Fresh strawberries

Garnish each serving with a mint leaf and a strawberry.

Source:  The Elsah Landing Restaurant

ingredients

• Pastry for a double-crust pie
• 1 cup sugar
• 4 teaspoons quick-cooking tapioca
• 1/2 teaspoon ground cinnamon
• 2 cups fresh blackberries
• 2 cups sliced, peeled apples
• 2 tablespoons butter, cut up

directions

1. Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry to a 9-inch pie plate.
2. In large mixing bowl, stir together the sugar, tapioca, and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand 15 minutes.
3. Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with the edge of the pie plate. Moisten the edge of the pastry with water.
4. On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
5. Bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden and the filling is bubbly. Cool on a wire rack. Makes 8 servings.

nutrition facts

Dietary Fiber, total (gm) 3, Calories (kcal) 419, Sodium (mg) 165, Carbohydrate (gm) 57, Protein (gm) 3, Cholesterol (mg) 8, Fat, total (gm) 21

Source:  Midwest Living Magazine

You can find lots of Ree’s Recipes on Land O’ Lakes Site

This is Midwestern fare at it’s finest.  The kind of recipe you would eat at a potluck dinner or a church social, it’s just wonderful and so easy.  This is a keeper, a recipe you will make again and again.

2 heads of raw broccoli
1 onion, diced
8 ounces grated cheddar cheese (I grate my own from a block, it’s fresher tasting)
1/2 lb. cooked, crispy diced bacon (I use more, sometimes a pound of cooked bacon)

Dressing:

1 cup Mayonnaise
scant 1/2 cup Splenda
2 tablespoons white vinegar

Cut the broccoli into florets, using only a little bit of the stem, you don’t want the woody stalk.  I separate mine into small, bite size pieces.  Then stir in the onion, cheese and cooled, cooked bacon.
Whisk the mayonnaise, Splenda and vinegar until smooth and pour over the salad ingredients.  The salad softens as it marinades, this is plenty of dressing.  Don’t add salt or pepper, it doesn’t need it, the bacon gives it the salty flavor.

Cover and refrigerate for a few hours, overnight if possible.  You will love this recipe, it’s so good.

~ Jan

 

It was fast, easy to prepare and so yummy.  I use a Bullet Blender to blend my eggs and milk, I think it makes the eggs fluffier.

First, preheat the oven to 375 degrees

I sauteed the potato separately, as I’m eating low carb, and hubby isn’t, so I prepared his potato and only put it on half of the frittata.  Worked for us ;o)

I sliced a large potato thinly, added a bit of salt and pepper and sauteed it in a 12” iron skillet in a couple of tablespoons of olive oil until tender.  I put on a lid, it took about 10-12 minutes.

Then I removed the potato and and to the skillet I added a bit more olive oil. a small diced onion, half of a chopped green pepper, half of a zucchini cut into small dice, a handful of sliced fresh mushrooms, and a slice of ham, diced.

I sauteed this until veggies were tender, added a clove of minced garlic (I always add garlic at the end of cooking time as it burns easily), let that cook for a minute, then I added a large handful of fresh spinach, put on the lid, took it off the heat and let it sit for the spinach to wilt.

Meanwhile, I cracked 9 eggs into my bullet blender, added salt and pepper, and a couple of tablespoons of half and half and blended it.

Then to the skillet with the wilted veggies, I sprinkled on a cup of sharp cheddar cheese, then I poured on the egg mixture, and finally I put the sliced potatoes on hubby’s half of the frittita.

Into the preheated oven for about 10-15 minutes.  Just open the oven door and jiggle the skillet handle, and when the mixture quits jiggling, it’s set and ready to eat.

This is good leftover, also good at room temperature.  You can vary the fillings, add cooked bacon or sausage, green chiles, fresh asparagus or a diced tomato, it’s so versatile and so easy, just add fruit and/or salad for a quick summer meal.  Cooking it in the oven makes it simple, too.

And it’s fluffy, the Bullet Blender, remember.  Awesome little machine!  Sorry about the picture quality, I’m an amateur, not a professional.  Sometimes I take good pictures, sometimes not, this was one of the nots.  ;o)

If Pioneer Woman approves of it, I’m on it!

Hope they are paying her the big bucks for the commercials, too.  Go Ree!!!

And here are some of her recipes…

This recipe is from Williams Sonoma, but I tweaked it by adding a lemon glaze and more lemon to the batter.  You will love these muffins, they’re light, lemony, and yummy!

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg – I omitted this
2 eggs
2/3 cup firmly packed light brown sugar
1 cup milk
6 Tbs. (3/4 stick) unsalted butter, melted
1 Tbs. finely grated lemon zest
I added the juice of a lemon to the batter, as well as the zest
1 cup fresh or frozen raspberries

Directions:
Prepare the muffin pan
Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners. (I didn’t have liners, I just sprayed the muffin tins with Pam, it worked fine

Mix the batter
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.

Bake the muffins
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.

Note:  I filled the muffin tins almost full, and used 12 tins.  It worked great filling the tins completely, they crowned nicely and didn’t run over the edges.

Lemon Glaze

1 cup of sifted confectioner’s sugar
1 Tablespoon of fresh lemon juice
Lemon zest from the rind
1 tablespoon melted butter
1 Tablespoon milk

Put all ingredients in food processor and process until thin consistency.  You want to spoon this on the muffins while they are warm, and let it run down the sides.  You may have to adjust, adding a bit more milk if your glaze is too thick.

I put the muffins on a cookie drying rack that sits on paper towel, so that the excess just runs off.

These are such good muffins, perfect for a summer breakfast with fresh fruit.

We made this for July 4th, and it was absolutely yummy.  Let it sit overnight, the flavors mellow, it’s totally light, refreshing and really simple to make.

3 bottles of Pinot Grigio
6 ounces of frozen lemonade concentrate, undiluted
6 ounces of frozen orange juice, undiluted
Orange Slices
Strawberries, Sliced
Peaches Sliced

That’s it, how easy is this?  Just stir together in a large container, refrigerate overnight and enjoy.

And since everybody likes a different sweetness to their drinks, this was tart, so we just added a packet of two of Splenda to our glasses instead of adding sugar to the entire batch.

It was just perfect….

~ jan

There is a little deli lunch place in Indiana, Maxine’s, and they have the most wonderful sweet potato salad.  It is so unusual, it’s so yummy, and great for fall.

I don’t have their recipe, however, this was in the local newspaper, and it’s “supposedly” a good copycat.

Definitely a “must try” at my house.

Baked Sweet-Potato Salad with Vanilla-Maple Vinaigrette

4 large sweet potatoes
8 slices of double-smoked bacon
1 medium bell pepper, diced
2/3 cup celery,diced
4 to 5 green onions, thinly sliced on the diagonal
1/2 cup beer nuts, lightly crushed
1 tablespoon chopped fresh parsley
1 tablespoon chopped
1 tablespoon fresh thyme, chopped

Vanilla-Maple Vinaigrette

2 tablespoons hot water
3 tablespoons pure maple syrup
3 tablespoons champgne vinegar or white wine vinegar
1 shallot, finely chopped
1 tablespoon Dijon mustard
3 tablespoons vegetable oil
Preheat gill to medium high

Place sweet potatoes on the upper shelf of preheated grill and close lid. Roast for 45 to 60 minutes, or longer, depending on size, until just cooked and tender but not mushy when pierced with a wooden skewer. Let cool slightly too handle, peel, and cut into bite-sized pieces, 1 to 11/2-inch chunks. Cool Completely.

Grill bacon slices until crispy, remove from the grill and dice in 1/2 to 3/4-inches

In a large bowl, combine sweet potato, red pepper, celery, green onions,beer nuts, parley, rosemary and thyme. Toss well and set aside.

Vinaigrette:

Place vanilla bean and seeds in a bowl with hot water. Let sit 10 to 20 minutes.

Whisk together the syrup, vinegar, shallot and mustard. While continually whisking, drizzle in the oil to form an emulsion. Whisk in the vanilla mixture.

Pour the vinaigrette over te sweet potato salad and mix well to coat. Serve immediately.

I made this last weekend when the family was home and it was a huge hit.  I found the recipe on AllRecipes and it had 1000 positive reviews.  I read all the tweaks, and ended up making the recipe pretty much like the original, except I baked it at 300°instead of 275°, and I added pecans to the batter as well.  It took about an hour and twenty minutes to bake in my oven.  This is a heavy, dense cake, reminiscent of banana nut bread, but better! I wish I would have weighed it, I would guestimate 7 lbs.  The consistency reminded me of our much loved Elsah’s Landing Hawaiian Carrot Cake, another winner that I’ve made for my family for the past twenty-five years. You can read the recipe for the Carrot Cake by clicking here.

I did put the cake immediately in the freezer for 45 minutes as the recipe told me to do, but then I frosted it, covered it and left it at room temperature so that it would moisten.  I would refrigerate this after 24 hours, since it has cream cheese in the frosting, but I think it’s best served if you bring the sliced pieces back to room temperature before serving, so that the frosting is creamy.  This cake improves with time, every day it gets more moist.

This is such a great recipe, going into my Tried ‘n True Hall of Fame it’s so good.  I did use buttermilk, some people didn’t, and I used the entire recipe for frosting as we like a lot of icing.

Ingredients

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
I added a cup of chopped pecans to the batter, you can toast pecans if you like for a richer flavor

Frosting

1/2 cup butter, softened
1 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar, sifted
Garnish
1 cup chopped pecans

Directions:

Preheat oven to 275°. – I baked this at 300°
Grease and flour a 9 x 13 pan, I sprayed with Pam
In a small bowl, mix mashed banana with the lemon juice; set aside.  I had 5 bananas, very ripe, that’s the secret, you want your bananas turning black, they have the best flavor.  I used all of mine, I didn’t measure, I just used them.

In a medium bowl, mix flour, baking soda and salt; set aside.  I sift all of these ingredients together.

Using a mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.  This is not long enough, even at 300° it took mine an hour and twenty minutes to bake and I have an accurate oven.

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.

Spread on cooled cake.

Sprinkle chopped pecans over top of the frosting, if desired, or you can mix the chopped nuts in with the cream cheese frosting. 

You’re going to love this cake, it is totally awesome.

This great video from HGTV has some super ideas.  Now I need to find those lemon/onion containers that hang off your shelf.  Nifty idea!

My friend Barb, told me about how awesome Portillo’s Chopped Salad is.  Portillo’s is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo’s in a small trailer with no running water, and has now grown to 47 locations.  Their chopped salad is famous, and rightly so.  Oh, what a great summer recipe this is for all of you…  The recipe is widely available online, this is how Barb makes hers…

Portillo’s Chopped Salad

1 head iceberg lettuce
1 – 2 heads Romaine lettuce, depending on size
1 small head red cabbage, minced or 1 bag sliced red cabbage, chopped
1 small red onion, finely minced
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2  c. ditalini pasta, cooked and cooled
1 lb. bacon, cooked and crumbled
1 c. gorgonzola cheese, crumbled (Amish Blue Cheese from Sam’s is awesome)

Vinaigrette dressing, bottled or homemade

Wash and dry the lettuces. Finely chop until the lettuce is in small pieces, this is the secret, you want this to be finely chopped, not large chunks.

Put in large salad bowl and add the remaining ingredients, except dressing, and toss to combine well.

Serve dressing along side the salad or pour on and combine just before serving.

Dressing:

Barb uses a Honey Mustard Vinaigrette, I’ve also read that Marzetti’s Sweet Italian Dressing is a dead ringer, Commenters also say that Aldi’s Grandesse House Salad Dressing tastes really similar.  I also found a homemade recipe with positive reviews  if you would like to try it.

This Italian Dressing is from  the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants.

1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.

While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Store in an airtight container in refrigerator for up to two weeks

You all know about my continuing obsession with Salad-In-A-Jar, and lately I’ve been eating Sam’s Spring Greens, hubby buys me two gigantic containers of it at a time.

And, I’m counting calories, and even though the bacon and dressing aren’t healthy, my salad came in at 350 calories, so that’s a good thing.  And the bacon fat is soooo satisfying! *wicked grin*

I took this huge, and I mean huge pile of greens, added chopped red onion, and meanwhile I sautéed 2 strips of bacon.  I measured 1 tablespoon of the drippings, added a packet of Splenda, salt, lots of cracked pepper, a tablespoon of white vinegar, brought it to a boil on the stove, put it in my favorite stainless steel bowl that was ma’s, then put a plate on top and let it sit for a bit to wilt.

Then I added the crumbled bacon, croutons and blue cheese crumbles and it was TO.DIE.FOR!!!

I’ve always adored wilted lettuce, and the only way this would have been better was if it would have had a chopped hardboiled egg added. But of course, if I would have doubled the bacon drippings and the vinegar it would have taken it to another level, but I didn’t do that…

Oh, SO good!!!

I’ve been busy with other things lately, so I’ve been buying Fage Unflavored Greek Yogurt instead of making my own.  I know, bad girl, bad girl…

I seriously adore Greek Yogurt, seriously.  I eat it on baked potatoes, I make dips with it, I add Splenda and fresh berries, and now…

I’m eating it with Jif Extra Crunchy Peanut Butter, and it is totally awesome!  I take 1/2 or 23/ cup of Greek Yogurt, add 2 packets of Splenda, a tablespoon of Peanut butter, stir thoroughly and eat!  O.M.G. ladies, it you are a peanut butter person, you will love this.  Good for you, and under 200 calories.  It’s a great snack!  I’m also reading that you mix Greek Yogurt with Jello Cheesecake Pudding, the kind in the little four-packs.  I haven’t tried it yet, but I’m hearing it tastes like real cheesecake.  I’ll update you…

~ jan

                                                                  Photo:  Courtesy FoodNetwork

Trisha made these on her debut Cooking Show.  What’s not to love, brownies that are reminescent of German Chocolate Cake.  Oh my….

Ingredients:

Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Pam an 8x8 pan and set aside.

Melt chocolate and shortening, either in the microwave or over a double boiler.

Beat eggs, add sugar and combine, then stir in chocolate mixture that you’ve slightly cooled.

Sift together dry ingredients,  and by hand, stir in the chocolate/egg mixture.  Then stir in vanilla extract and nuts.

Don’t overbake, bake just until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool slightly, spread with frosting and cut in squares.

Coconut Frosting:

1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract

Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Trisha stirred the milk, sugar and egg yolks with the butter constantly.  She said don’t leave them, you have to constantly stir them for at least 12 minutes until they thicken.

Source:  Foodnetwork.com

My friend, Diane, gave me this recipe for Mounds Candy Bar Cake.  If you’re a Mounds lover, this ones for you!  It tastes exactly like the candy bar…

1 devil foods cake mix
make as directed and bake in 9 x 13 pan

Filling:

mix in saucepan
1 cup sugar
24 regular marshmallows
1 cup milk
bring to boil and add 14 ounce ounces coconut

pour mixture over cake as soon as it comes out of oven and let cool

Frosting:

1/4 cup milk
3/4 cup sugar
1/4 cup butter
6 oz. package of chocolate chips

put these ingredients in saucepan and bring to boil and stir in chocolate chips, top with mixture and refrigerate overnight.

Note:  Bring cake back to room temperature before cutting and serving for best results.  I found the frosting to be difficult to cut when it was cold, but after it warmed up a bit it was perfect.

Pioneer Woman’s Peanut Butter Sheet Cake is truly wonderful, it’s a new family favorite at our house.  It’s the same basic recipe as our Texas Sheet cake that I’ve made for years, with peanut butter substituted for the chocolate.  I did tweak it a bit, and here are the results.

 

Ingredients:

2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter (I use Jif Extra Crunchy)
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs

Icing Ingredients:

1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk (this wasn’t enough milk, start with this amount and add more, a teaspoon at a time until you get the right consistency, it took me a few more teaspoons to make it smooth)
1 pound box Powdered Sugar (Sift this so that you get smooth frosting)

Preparation:

Mix sugar, baking soda, flour and salt in a large bowl and sit aside.

In a saucepan combine butter, water and peanut butter and bring to a boil.  Pour over flour mixture, stirring constantly with a whisk so that it doesn’t lump.

Temper the wet ingredients by first adding the milk, then lightly beat two eggs and add them to the mixture with the vanilla.

The original recipe tells you to bake this in a 10x15 cookie sheet with sides or a jelly roll pan for 20 minutes in a 400 degree oven.

Our family loves thick cake so I bake it in a 9 x 13 pan, in a 350 degree oven for 35-40 minutes.  I would never bake a cake at 400 degrees, that’s just too hot.   If I baked this in jelly roll pan, I would still bake at 350 degrees and test after 20 minutes to see if it was done.

Icing Preparation:

Bring the butter, peanut butter and 6 teaspoons of milk to a boil in a saucepan.  Whisk in the sifted powdered sugar, and add additional milk, a teaspoon at a time until the icing is a creamy consistency.  Immediately pour the warm frosting over cooled cake.

Notes:  This cake is much better the 2nd day, even better the 3rd day, as it gets more moist as it ages in the covered cake pan.  I think I am going to make it using 1.5 cups of peanut butter in the cake batter next time to get a more intense peanut flavor, and hope that adding the extra half cup of peanut butter doesn’t mess with the consistency.

This would be amazing if you topped the icing with chopped peanuts or even better with chopped Reese Cups.  This is such a great recipe, it’s going into my Tried ‘n True Hall of Fame.

This is simply the best banana cream pie you will ever eat.  I get lots of people inquiring about my post for Lawry’s Coconut Banana Cream Pie, and while it is simply amazing, Mrs. Hulling’s recipe knocks it out of the ballpark.  If you click on the image it will enlarge.  My mother wrote out this recipe from a newspaper years ago, and we’ve made it countless times.  This is a scrapbooked page I made using her handwriting.