Monday, August 7, 2017

Amish-Style Baked Oatmeal

This is comfort-food breakfast to be sure. We first encountered this after running a 10k Turkey Trot in Lancaster County, PA. It was a chilly day for a run, and when we finished this was waiting for us, warm and filling the little fellowship hall with the scent of fresh-from-the-oven oatmeal cookies. That's basically what this is: oatmeal cookies for breakfast. Dig in.

3 C old-fashioned Oats

3/4 C Sugar

1 C Milk

1/4 C Butter, melted

2 Egg

2 tsp Baking Powder

1/2 tsp Cinnamon

1 tsp Salt

2 tsp Vanilla extract

1/3 C Brown Sugar + 1 tsp Cinnamon

Warm milk

Fresh fruit, optional



Combine the first eight ingredients; mix well. Spread evenly in a greased 13-in. x 9-in. baking pan.  Sprinkle with ¼ cup brown sugar and cinnamon.  Bake at 350° for 25-30 minutes, or until edges are golden brown.  Immediately spoon into bowls; add milk. Top with fruit if desired. Yield: 12 servings.

Thursday, June 22, 2017

Lattice-Topped Strawberry-Rhubarb Pie



Strawberry Rhubarb pie has been a family favorite for years. When we could step out our back door and harvest the rhubarb it was extra special. A summertime essential, I can't think about this pie without hearing the song, "Rhubarb pie, in the summer / Rhubarb pie, made by my mother / Nothing's better in the winter / Than rhubarb pie, after dinner!"

Monday, March 13, 2017

Green Enchiladas


 Just dusted off this old family favorite to make for dinner tonight.  It has been a long time since I made it, and it's a lot of work, but I will have some hungry guys at the table tonight and it will be just the thing to fill them up. 

Marvelous Macaroni & Cheese


How have I not posted this sooner?  I went to make it yesterday and began by looking for the recipe here.  My sincere apologies.  This has been a family favorite since learning the basic recipe from a lady at our church in South Florida.  This was the dish she brought to the pot-luck suppers.  She always left with an empty pan.  Rich and creamy and cheesy, it's everything macaroni and cheese ought to be.  I have modified the method a bit over the years, but not the ingredient list.  A couple of times I have tried using pasta shells, but they nest together so much the mac is just easier to deal with.  Be careful where you take this to share: my mother has gotten marriage proposals because of this mac-n-cheese!

Monday, December 19, 2016

Extra-Special Crispy Rice Treats



¼ C Butter or Margarine
40 large Marshmallows
6 C Crispy Rice cereal
1 package White Chocolate chips

Grease a 13 x 9 pan.  In a large bowl, combine cereal and white chocolate chips.  Melt butter and marshmallows in large saucepan over medium heat, stirring constantly.  Once smoothly melted, pour marshmallow mixture over cereal and quickly stir to combine.  While still warm, transfer to greased pan and with clean hands, pat down evenly to fill to the corners and edges.  Allow to cool before cutting into squares with a sharp knife.  Remember to share!

Monday, November 21, 2016

Oyster Dressing


This recipe comes from my Great-Grandmother, Mable Wallace, known to me as Mimmi.  With the oysters, it is a real Louisiana twist to our Thanksgiving menu.  (Adding a Louisiana twist to any menu is always a good idea!)   Ten years ago my Aunt LaRue submitted it to Rachel Ray’s magazine, Everyday With Rachel Ray, and it was chosen as one of ten winners in the “America’s Best Stuffing” contest.  I made it that year for the first time and it has been requested every year since by one or more of my children.  The two boxes of corn muffin mix make the same amount of cornbread as a single recipe of cornbread, so I skip buying the boxes and make cornbread the way I normally do.  The secret to this recipe isn’t in the boxes of corn muffin mix, it’s in the rest of the ingredients!

Thursday, October 27, 2016

Persimmon Collection



It's Persimmon Time again!  I'm going to collect all the persimmon recipes which I have used and love right here so that I don't have to go through the frustrating search for them each year when it's Persimmon Time.

Persimmons in general
*and persimmon pulp, which you will need for the jam.

Lemon Persimmon Bars

Persimmon Cookies

Persimmon Caprese Salad

Persimmon Butter

Ginger Persimmon Jam
* Variations: Lemon, Nutmeg & Persimmon Jam- Substitute lemon zest for ginger, add 2 dashes of ground nutmeg to persimmon pulp. Habanero, Ginger & Persimmon Jam- Substitute 2 habanero peppers, seeds removed & finely diced, for 1/2 the ginger; substitute apple cider vinegar for the lemon juice. And finally, using orange zest instead of lemon, with orange juice and pulp, about 1/4 C, added to the lemon juice, makes another lovely variation!