Wednesday, July 28, 2010

wordless wednesday

broken shell

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Sunday, July 25, 2010

savory sundays

One of the things I loved best growing up - Mama's Lemon Cream Pie. It's got just the right sweet/slightly tart flavor mix going on. 

Most folks would call this one a Lemon Meringue, but Mama never has. A couple months ago, I finally asked her why. Apparently she's talking about the filling, not the topping. Yep, she's right, this is definitely a Lemon Cream Pie. Enjoy!

Mama’s Lemon Cream Pie
1 cup sugar
1/3 cup flour
1/4 tsp salt
1.5 cups milk
2 eggs separated (yolks will be used first, whites later)
1/3 cup lemon juice
1 tsp grated lemon rind
1 tblsp butter
baked 8 inch pie shell
1/4 cup sugar

Mix 1 cup sugar with flour and salt in saucepan.
Stir in milk gradulally until smooth.
Cook slowly over direct heat, stirring constantly until mixture boils and thickens.
Slowly stir a little of the hot mixture into beaten egg yolks and return yolks to pan.
Cook 2 minutes longer, stirring constantly.
Remove from heat and stir inlemon juice and ring, gradually, in small portions, mixing well after each addition.
Stir in butter.
Pour into cooled pie shell, then cool.
After cooled:
Beat egg whites until stiff and then gradually beat in the 1/4 cup sugar. 
Beat until thick and smooth.
Pile lightly and quickly over pie, being sure to touch the edge of the crust all around.
Bake in a 350 degree oven for 12-15 minutes - until golden brown
Cool on a cake rack before serving
Mama makes 4 of these at a time so she doesn't have to do it 2 days in a row because we always want another piece of this pie for breakfast the next day. Also, Mama never keeps this one in the fridge. She doesn’t like the little drops of condensation that form on the top of the meringue. Neither do I. Use your own judgment... I take no responsibility for your food handling skills!

For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads.

Wednesday, July 21, 2010

wordless wednesday

learning from elders

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Sunday, July 18, 2010

savory sundays

During the summertime, I still love a good chocolate dessert, but don't want to heat up my house by baking... and I really don't like cake. Mama's recipe for these cookies is the best solution. Fast, easy, inexpensive, comfort food and yummy - not to mention no baking!

When I was a little girl, Mama used to make these cookies while I was getting ready for school. They are so fast and easy that she could put them in our lunches for that same day. She always says that these cookies are much more like a candy.  The recipe is written out exactly as she said it... and when I read it, I can hear her voice describing the process. It makes me smile.  Enjoy!

Top of the Stove Cookies

2 cups sugar
1/4 cup cocoa
1 cube butter
half cup milk
  • mix in a big heavy sauce pan or stock pot, making sure your pot is big enough to add lots of oatmeal later
  • bring to rolling boil - must be rolling boil
  • boil for 1 minute - do not stir at this time!

take off stove and add:
  • 1/2 cup pbutter
  • 1 teaspoon vanilla
  • 3 cups quick cooking oatmeal

plop onto foil quickly using double spoons

if still little shiny, it's just right.
if you double the recipe, cook about 15 - 30 seconds extra

For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads. Pretty cool stuff there!

...may there be mercy at the breaking of bread at your table...

Wednesday, July 14, 2010

late wordless wednesday

native and city

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For more Wordless Wednesday, click here.

Monday, July 12, 2010

quilt therapy

Some days I just need to quilt. Really. Need. To. Quilt.

It's great therapy for me. Time spent thinking about the person - known or unknown - who will be the recipient of the quilt I'm making. Prayer time. Time to sing to whatever music is playing. Time to listen to an audio book.

Sometimes it's just time for me, doing something I totally enjoy, not taking care of anyone else.

I got a little of this time today. Not as much as I wanted, but it was really good for me. In the process, I realized that it's been almost 3 months since I've had time to quilt. Far too long! That will change.

...may there be mercy in creative therapy.

Sunday, July 11, 2010

savory sundays

This is a quick and easy recipe that goes well with many main courses. A really nice change from rice or potato dishes. Not to mention it doesn't heat up the kitchen too much in summer. Enjoy!

Basil Parmesan Orzo

2 T butter
1 cup uncooked orzo
1 can chicken broth/stock
1/4 cup grated parmesan cheese (don't use Kraft in the green can!! Get some from the deli section of your grocery or grate it fresh)
1/4 cup chopped fresh basil
salt and pepper to taste
2 T chopped fresh basil, plus 2-3 sprigs - for garnish,

1.  Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2.  Stir in chicken stock and bring to boil.
3.  Cover and reduce heat. Simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
4.  Mix in parmesan cheese and basil. Season with salt and pepper.
5.  Transfer to shallow bowl and garnish with remaining chopped basil and sprigs.

...may there be mercy in the breaking of bread at your table...

Wednesday, July 07, 2010

wordless wednesday

st louis arch

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For more Wordless Wednesday, click here.

Sunday, July 04, 2010

savory sundays

This is a recipe I found and doctored a bit until it was what we wanted. Whatever you do, do NOT drench the meat in bbq sauce! Just drizzle it to enhance the flavor... this meat turns out too yummy!

Barbecued Shredded Beef

3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles beer - (we used killian's red)
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
Good onion buns

1. Preheat oven to 275 degrees (135 degrees C).
2. Place roast in a large roasting pan and scatter chopped onions over.
3. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan.
4. Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
5. When meat is cooked, shred meat with 2 forks.
6. toast the onion buns and put a generous helping of meat on 'em.
7. drizzle with bbq sauce

(note: I have done this one in the crock pot and it comes out well)

...may there be mercy in the breaking of bread at your table...