Hello everyone! In case you didn’t know, I have quite gotten into yoga recently. Last week I entered a contest to try to win a trip to Bali, but I need your help! The most votes wins a round trip!!! *YOU CAN VOTE EVERY DAY!* Just look for the photo shown below at this link! I would appreciate it greatly!!
This is one of my grandmothers recipes. Aren’t those the best? Why of course they are! And this one is no let down! Try it out and see for yourself!
Mamaw Margaret’s Pecan Pie
2 Sticks Margarine
4 Tbsp. Flour
1c. Light Corn Syrup
1c. Dark Corn Syrup
Dash of Salt
2 Pie Crusts
Heat oven to 375. Mix flour, sugar and salt in a bowl. In a separate bowl, cream eggs, butter, syrups and vanilla.
Mix both bowls together and fold in pecans.
Pour into pie crusts and bake for 10 minutes. Turn oven down to 350 and bake for 40 more minutes.
So, this morning I was going to take Henry to Red Wolf Farm. I dressed him up, I got dressed up and we headed to Maiden. About 3/4 of the way there, I realized I had forgotten my memory card for the camera. As I was about to turn around to go home and get it, I though, “Hey, my mamaw lives up here. I can just go borrow hers.”. So that’s what I did. After one stop we were off to Red Wolf. I park, Henry is excited, we walk up to the gate… and the lady tells me that they don’t accept debit or credit. Blast.
So I load Henry BACK up in the car and we have to go find a bank/ATM. That takes about 15 minutes and we head back. Go through the same routine, get Henry out of the car, yada yada yada. Get back up to the gate and the SAME lady asks me what group I am with. Excuse me? It’s just me and my kid. I’m not with a group. Lady- “I’m sorry, but we only accept school groups during the week”. Me- “ARE YOU FREAKING KIDDING ME YOU STUPID MORONIC IDIOT LADY?!?” (I didn’t really say that. But I wanted to.) Why didn’t she tell me that the first time!? Really??
Turns out the old hag (sorry, but it really lit my fuse) wouldn’t let 2 extra people into their little “club farm” and make $18 extra dollars because obviously we would destroy the place.
And all that led us to the good ol’, everyone is welcome, Boger City Pumpkin Patch. Sorry for the long story, but the venting did help a little!
Enjoy the pics!
Until next year, HAVE A GREAT FALL!
Country Style Steak
Meat Patty Ingredients:
Hamburger Meat (1lb will make 4 patties)
Salt and Pepper
Brown Gravy Ingredients:
1/3 c. Self-Rising Flour
2 Tbsp. Oil
3 c. Hot Water
Salt and Pepper to taste
Form patties out of your hamburger meat. Salt and pepper on both sides. In a large frying pan, heat your vegetable oil. Place the patties in the pan and brown on both sides. Remove patties and set aside after browning. Pour the oil/grease out.
In the same pan (on medium heat), add your flour and oil for your gravy. Stirring with a whisk, let the mixture brown just slightly. Add your water and salt and pepper and continue stirring with a whisk until it starts to thicken.
Place the patties back into the pan and cover with a lid and let simmer on medium/low for about 2 hours. You could also put the meat and gravy in a crockpot and cook on low all day or on high for 2 hours.
Also, an easier method is just buying cubed steak at the grocery store where your patties are already made. Just make sure they are thawed out before browning, but you would make them the exact same way!
Meat sauce (use the same recipe as sauce for lasagna)
1 (16 oz.) box uncooked spaghetti, broken into thirds
1 c. milk
1 tsp. salt
2 c. (8 oz.) shredded mozzarella cheese
Make your meat sauce.
Cook spaghetti according to package directions; drain. In a large bowl, beat the egg, milk and salt. Add spaghetti; toss to coat. Transfer to a greased 13×9 in. baking dish.
Spoon your sauce over the spaghetti mixture. Bake, uncovered, at 350 for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted.
Let stand for 10 minutes before serving.
Yield: 12-16 servings
So, tonight I had an overwhelming amount of peaches sitting on my counter. What to do what to do. I have been watching a lot of The American Baking Competition, so why not try something new? I did feel pretty inspired. I could make a tart. I’ve never made one of those before. So I did! And it turned out absolutely delightful. It wasn’t nearly as complicated as I thought it would be either! As long as you have a food processor, you’re all set! Here’s the recipe:
Short Crust Pastry
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 14 inch square.To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you slice the peaches.
Wash and rub the peaches to remove any fuzz. Cut the peach following the suture from stem to blossom end and then up the opposite side. Gently twist the two halves of the peach and it should easily separate. Remove the seed and cut into 3/4 – 1 inch slices. You will need about 4 cups of sliced peaches. Place the peach slices in a large bowl and season with a pinch of salt. Then add about 3 to 4 tablespoons of granulated white sugar, or to taste. Arrange peach slices randomly on the pastry, leaving about a two inch wide border. Scrape any remaining sugar from the bowl and sprinkle over the peaches. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Make sure to seal any cracks in the pastry.
Bake the tart in a preheated 425 degree F oven for about 35 -45 minutes or until the pastry is golden brown. Reduce heat by 25 degrees if the pastry starts to burn. Remove from oven and place on a wire rack to cool. Best served warm, within an hour of baking, with vanilla ice cream.
Recipe Source: Joy of Baking
Molten Lava Cake
Makes 3 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
4 oz. Bittersweet Chocolate
1/2 c. (1 stick) butter
3 Egg Yolks
1/4 c. Sugar
3 Egg Whites
Lightly grease 3-4 ramekins with butter.
Melt the chocolate into the butter in a double boiler and let cool a bit.
Beat the egg yolks and sugar and mix into the chocolate.
Beat the egg whites in a bowl until the form soft peaks.
Fold the chocolate into the egg whites.
Pour the batter into the ramekins, no more than 2/3 full.
Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
Let cool for a few minutes and then run a knife around the edges and tip onto a plate. (I ate mine straight out of the ramekin with some vanilla icecream on the side!)