Friday, December 10, 2010

Sour Cream Pound Cake

There were many women in my life who influenced my cooking starting when I was a very young little girl.  Cooking always fascinated me.  One of these ladies was my next door neighbor who I called "Aunt Dot", a southern belle from North Carolina who taught me how to cook some of my best dessert and bread recipes.  Thank God I had the good sense to write many of her recipes down since I still use many of them to this day.  She was one of the best cooks ever!

This recipe is my variation of Aunt Dot's recipe for Sour Cream Pound Cake. I have made this since I was a teenager, when I was just learning how to cook and experimenting to make my recipes uniquely mine. This is one of my best recipes!

Sorry, I have no photos . . . 


1 cup butter or margarine
3 cups sugar
6 eggs, separated
3 cups flour
1/4 tsp salt
1 - 8 oz. carton sour cream
1/4 tsp baking soda
1 tsp vanilla
1 tsp almond flavoring


Preheat oven to 325 degrees

Cream butter and 2 cups sugar.

Add egg yolks, one at a time, beating well
after each addition.

Sift flour, soda and salt twice.

Add to creamed mixture alternatively
with sour cream.

Beat egg whites until stiff and add last
cup of sugar.

Mix and fold gently into batter.

Blend in flavoring.

Bake in a greased and floured tube pan for
1 to 1 1/2 hour.

Flour pans with 1 tbsp flour and 1 tbsp powdered sugar.

I bake for about an hour, checking for a golden brown crust.

Let stand 15 minutes before removing from pan.

I have experimented with this recipe by
 using different flavored 
extracts and flavoring,
but none came close to the almond flavoring.

For best results, use extracts instead of flavoring
. . . it makes a big difference in flavor.

Saturday, December 4, 2010


The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your favorite fruits, spice and liquors.

Chill and enjoy!


1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
2 Tbsp sugar
1 Shot brandy
2 Cups ginger ale or club soda


Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine.

Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.

If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Additional ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.

Friday, December 3, 2010

Brownie Cheesecake Bars

1-1/2 cups flour
1-1/2 cups sugar
2/3 cup butter or margarine, melted
2/3 cup Hershey's cocoa
3 eggs, divided
1/2 cup milk
3 tsp. vanilla extract, divided
1/2 tsp. baking powder
1 cup chopped nuts, optional
8 oz. cream cheese, softened
2 Tbs. butter or margarine
1 Tbs. cornstarch
14 oz. can Eagle Brand sweetened condensed milk

1. Heat oven to 350. Grease a 13x9 baking pan. In mixer bowl, beat
flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and
baking powder until well blended. Stir in nuts. Spread into pan.

2. In small mixer bowl, beat cream cheese, 2 Tbs. butter and
cornstarch until fluffy. Gradually add sweetened condensed milk, then
remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over
brownie batter.

3. Bake 35 to 40 minutes or until top is lightly browned. Cool;
refrigerate. Cut into bars. Store covered in refrigerator.

Source: old magazine clipping

Wednesday, December 1, 2010

Christmas Candy

My theme for this week is homemade gifts from the kitchen.

Economic times are getting rougher by the year for many of us . . . 
are you giving more homemade gifts than ever?

The following is a list of awesome sweet treats that you can whip up
and delight anyone on your holiday gift-giving list.

I have a craving for some peanut brittle . . .

2 Minute Microwave Fudge
5 Minute Fudge
7 Layer Bars
Aaron's Buttery Cashew Brittle
Almond Bark
Amanda's Peppermint Creams
Ann's Cream Nut Candy
Bavarian Inn Peanut Bars
Beth's Delicious Fudge
Brownie Fudge Dessert
Butter Toffee
Candied Yams
Candy Bar Brownies
Candy Cane Brittle
Candy Cane Fudge
Caramel Krispie Treats
Carmel Corn
Carol's Christmas Treats
Chocolate Almond Bars
Chocolate Balls
Chocolate Billionaires
Chocolate Chow Mein Candy
Chocolate Covered Cherries
Chocolate Covered Nuts
Chocolate Covered Peanut Butter Balls
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Nut Caramels
Chocolate Popcorn
Chocolate Silk Bon Bons
Chocolate Truffels
Christmas Candied Walnuts
Christmas Crackle Candy
Christmas Mice
Chunky Mallow Candy
Cinnamon Hard Candy
Cinnamon Popcorn
Cranberry Nut Fudge
Cream Cheese Candy
Creamy Chocolate Truffles
Creamy Microwave Pralines (Texas Stye)
Crispy peanutbutter balls
Dark Chocolate Fudge
Deborahe's Holiday Chocolates
Disappearing Marshmallow Brownies
Dish of Dirt
Dorothy's Peanut Butter/Butterscotch Noodle Cookie
Dreamcicle Fudge
Easy Candy
Easy Divinity
Easy Divinity Easy Divinity Candy
Easy Fudge
Easy Granola Candy
Easy Microwave Carmel
Easy Microwave Fudge
Easy Pecan Logs
English Toffee
English Toffee
English Toffee Bars
Fabulous Fudge
Fake Brittle
Fantasy Fudge
Festive Chocolate Truffles
Five Minute Fudge
Fool-Proof Fudge
Frosted Pecans
Fudge Brownies
Fudge for One
Fudge Puddles
Georgia Nuggets
Grandma Donna's Nummies
Grandma F's Delicious Fudge
Grandmother's Holiday Fudge
Hard Candy
Hard Tack Candy
Hazelnut Fantasy Fudge
Ho-Ho Hash
Holly Confection
Honey Comb
J & D's Peanut Butter Balls
Jeanne's Tiger Butter
Jen's Chocolate Meringues
J's Cream Fudge
Kim's Famous Cashew Brittle
Magic Marshmallow Fudge
Mama's Fudge
Maple Rum Balls
Margie's Best Candy
Martha Washington Candy
Martha Washington Mounds
Melting Moments
Melting Moments
Memaw's Reese's
Meme's Best Ever Peanut Butter Fudge
Micky's Mints
Microwave Peanutbutter fudge
Microwave Pralines
Milk Fudge
Milky Way Bars
Million Dollar Fudge
Mimi's Famous Fudge
Mocha Truffles
Mom's Mints
Mr. Monroe's Famous Fudge
Mrs. Eisenhower's Fudge
Never Fail Fudge
Never Fail Fudge
No Bake Rum Balls
No Cook Peanut Butter Fudge
No Fail Fudge
Novia Scotia Treats
Nut Mallow Goodies
Nutty North Pole Fudge
Orange Balls
Orange Glazed Pecans
Out Of This World Fudge
Oven Carmel Corn
Peanut Brittle
Peanut Brittle
Peanut Brittle
Peanut Brittle (Microwave)
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Bars-An Elve's Favorite Treat
Peanut Butter Candy
Peanut Butter Candy
Peanut Butter Cups
Peanut Butter Cups
Peanut Butter Fruit Squares
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Snowballs
Peanut Clusters (mircrowavable)
Peanut Krispies
Peanut Patties
Pecan Candy
Pecan Kisses
Penut Butter Buckeyes
Peppermint Bonbons
Peppermint Bark
Peppermint Bark
Peppermint Bark
Peppermint Wands
Popcorn Cake
Popcorn Cake
Potato Candy
Potato Candy
Potato Candy
Potato Candy
Praline Kisses
Puppy Chow
Puppy Chow
Puppy Chow
Puppy Chow (for Humans)
Quick and Easy Mini Marshmallow Sandwiches
Quick and E-Z Fudge
Raspberry Fudge Balls
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Droppings
Reindeer Food
Reindeer Food
Rocky Road
Rocky Road
Rocky Road Bark
Rudolph's Favorite Pecans
Rum Balls
Salt Water Taffy
Sea Foam Candy
Skor Fudge
Snowy Day Brownies
Snowy Divinity
Snowy Pretzels
Spiced Pumpkin Fudge
Stained Glass Candy
Sugared Nuts
Super Peanut Clusters
Treacel Fudge
Triple Layer Bars
TripleLayer Chocolate Bars
Turkish Delight
Turkish Delight
Turkish Delight
Uncle Ferd's Butter Crisp Cracker Candy
Uncle Jack Hallwood's Peanut Butter Fudge
Very Easy Fudge
White Christmas
Willy Wonka Bars
Winter Strawberries

Monday, November 29, 2010

Chocolate Fudge

Food gifts are the best . . . I love to give them as well as receive them . . . especially sweets. Fudge is one of the perfect gifts to give anyone. The methods of packing and gift wrapping are endless . . . just about everyone loves fudge . . . it is one of those universal gifts . . .

When I quit working and suddenly had to adjust to being a one-income family, store bought gifts were the first thing to go . . . especially the past extravagance of Christmas. I was blessed with the ability to create cool and unique items that everyone in the family loved to receive. Handmade gifts are so appreciated by most people because they are special and made with lots of love. Teenagers into designer names are the exception . . . but I made them realize that setting the trends and being unique was more cool than being like the sheep who follow everyone else.

This is the only fudge recipe I use . . . CHOCOLATE . . . it is the only one I need . . . it is that good and relatively easy.  Even in my working days, we had a tradition of taking vacation days around the Christmas holiday, we baked and cooked non-stop in preparation for our annual Christmas party and made lots of food gifts for our guests to take home. I remember one year spending two days just making batches of fudge, one at a time . . . those were the good ole days for me! 

Makes 100 1-inch pieces

12 ounces German sweet chocolate, broken

12 ounces semi-sweet chocolate morsels

7 ounces marshmallow creme

4 1/2 cups sugar

13 ounces evaporated milk

2 tablespoons butter

1/8 teaspoon salt

1 tablespoon vanilla

2 cups broken walnuts

Place chocolate bars, morsels and marshmallow creme in a bowl.

Combine sugar, milk, butter and salt in a heavy 3 quart saucepan. Bring to a boil on high, stirring constantly. When the mixture boils, lower heat to medium and set a timer for 6 minutes. Keep mixture boiling steadily and stir constantly during this time to prevent scorching.

At the end of 6 minutes, pour boiling syrup over chocolate and marshmallow creme. Beat until chocolate is melted and well blended. Beat in the vanilla and nuts.

Pour into a lightly buttered 13 x 9 x 2 inch pan. Let cool at room temperature for 24 hours. Cut into 1 inch squares and pack in airtight containers.

I have no idea where this recipe came from, but I have used it year after year since I was out on my own.

Sunday, November 7, 2010

Fantasy Fudge

This is the original, older version of the Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.  Kraft has changed the original recipe, but I found it in my stockpile of old labels, newspaper clippings and old magazines.


3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla


Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Makes 3 pounds.

Tuesday, November 2, 2010

Deviled Eggs

Today is National Deviled Egg Day!

To celebrate the day,
I have posted 
 with variations and a
for many more deviled egg recipes
from the
"Deviled Egg Gourmet"

Always keep your deviled eggs well-chilled, taking additional precautions in the summer months. Not a good idea to eat deviled eggs left out of the refrigerator for more than an hour or so, especially during hot weather.

Adapt the recipes to suit your lifestyle . . . use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). My choice is Hellman’s . . . regular mayonnaise will produce a creamier result.

Deviled Egg Recipe #1


12 large eggs, hard cooked, peeled, carefully sliced half
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounces Bacon, cooked crisp, drained, crumbled fine
4 Scallions, chopped fine


Put egg yolks into a small bowl and mash them with the back of a spoon.

Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture.

Source: Foodista

Deviled Egg Recipe #2


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish


Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Source: . . . this website has lots of deviled egg recipes!

My Deviled Egg recipe

I don't measure!

Remove the egg yolks to a small bowl and mash with a form. Add mayonnaise, a bit of sour cream (optional) and a splash of pickle juice until desired texture and taste is achieved. 

Spice with a little salt and a dash of cayenne pepper to taste . . . use black pepper if you don't like spicy hot. Finely cut pickles and add to the mixture. 

Fill the egg whites with the mixture, sprinkle with paprika or cayenne pepper and garnish with a pickle slice cut in half.

Garlic Dill Potatoes

Potatoes are tossed
 in a garlic dill
before serving in this 
awesome side dish


8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt


Place the potatoes in a steamer basket, 
and set in a pan over an inch of boiling water.

Cover, and steam for about 10 minutes, 
until potatoes are tender but not mushy.

In a small bowl, stir together the 
butter, dill, garlic, and salt.

Transfer the potatoes to a serving bowl, 
and pour the seasoned butter over them.

Toss gently until they are well-coated.

Source:  AllRecipes

Monday, October 25, 2010

Chocolate Chip Cheesecake Brownies


1 large roll Pillsbury premixed chocolate chip cookie mix (refrigerator section)
2 (8 oz.) packages Philadelphia Cream Cheese
½ cup sugar
2 eggs
2 teaspoons vanilla


Preheat oven to 350 degrees.

Mix cream cheese, sugar, eggs, and vanilla with mixer until softened.

Cut cookie mix in half and put 1/2 back in freezer.

Slice dough in 1/4 inch slices and place on bottom of a 9 x 11 inch baking dish.

Blend to cover bottom.

Place cream cheese mix on top of cookie mix.

Take remaining dough and slice in 1/4 inch slices. Place on top of cream cheese mix, leaving spaces between the dough.

Bake 40 minutes.

Cut into 48 brownies when completely cooled.


Source:  Foodista

Friday, October 8, 2010

Apple-Raspberry Turnovers

Yield: 6 turnovers
Cost per serving: $.50


1 medium apple, peeled, cored and diced
2 tablespoons seedless raspberry jam
1 1/2 teaspoons cornstarch
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1 sheet frozen puff pastry (from 1 17.5-oz. package), thawed
1 large egg, lightly beaten


Position a rack in lower third of oven and preheat to 400°F. Line a baking sheet with a piece of parchment paper. Combine apples, jam and cornstarch in a medium bowl. Mix sugar and cinnamon in a separate small bowl.

On a lightly floured surface, roll out puff pastry into an 8-by-12-inch rectangle. Cut pastry into 6 4-inch squares with a sharp knife or pizza cutter.

Spoon some apple mixture into center of each square, leaving a 1-inch border. Brush borders with beaten egg. Fold each square into a triangle and press edges with tines of a fork to seal (be sure to seal tightly). Using a sharp paring knife, cut 2 small steam vents in top of each turnover. Sprinkle each turnover with cinnamon sugar. Place turnovers on lined baking sheet.

Bake until golden and puffed, about 20 minutes. Serve warm.

My variation

This already fast and easy recipe can be even easier by using pie filling and other goodies . . . how about cherry pie filling with cream cheese?  

The variations are endless and inexpensive . . .

Source: All You, OCTOBER 2008

Thursday, October 7, 2010

Canning tomatoes

If you grow your own tomatoes, canning
 is the perfect way to preserve your surplus.

 Here is an excellent instructional video:

In addition to this video, 

here are some links on 

canning tomatoes:

Knowledge is knowing a tomato is a fruit; 
Wisdom is not putting it in a fruit salad.

Monday, September 27, 2010

Caramel Popcorn

This is one of those snacks that
I have attempted to make with
awful results.  

I'll be giving this a try . . .
however, it is a huge recipe, 
so I will be cutting it way back.


12 quarts plain popped popcorn
1 pound peanuts
2 cups butter, cubed
2 pounds brown sugar
1/2 cup dark corn syrup
1/2 cup molasses


Place popcorn in two large bowls.
Stir 1/2 pound nuts into each bowl.

In a Dutch oven, combine the remaining ingredients.
 Bring to a boil over medium heat; cook and stir for 5 minutes.

Pour half of syrup over each bowl of popcorn and stir to coat.

Transfer coated popcorn into a large roasting pan. 

Bake at 250° for 1 hour. 

Remove from the oven and break apart while warm. 

Cool. Store in airtight containers. 

Yield: 48 servings ( 1 cup per serving).

Nutrition Facts: 

1 serving (1 cup) equals 267 calories, 15 g fat (6 g saturated fat), 
20 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Caramel Corn published in Taste of Home February/March 1994, p64

Photo by: Taste of Home

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