Christmas Fruit Pizza

elizabethlane.jpgChristmas Fruit Pizza

one pkg yellow cake mix

 (orange, butter pecan & fudge work too)

two eggs

one-fourth cup water

one-fourth cup butter

one-fourth cup packed brown sugar

one-half to one cup chopped nuts

 

Mix together, it will be thick. 

Spread in a circle on large cookie sheet and bake 10 -12 minutes at 350, or until golden brown. 

Cool.

 

Spread top with whipping cream (Cool Whip works, too). 

Use any kind of fruit to top the whipping cream. 

Melt apricot jam and brush on the fruit.

 

Ideas for Christmas: 

Kiwi slices cut in half for leaves. 

Strawberries cut in half for poinsettia leaves and pineapple tidbits for center of flowers. 

Green grapes work well, too.

 

See examples below.

 

fruit-pizza

 

Merry Christmas! 

fruit-pizza1fruit-pizza2

What Are You Having For Thanksgiving Dinner?

momlogolihI love Thanksgiving! If my mom heard me say that, she’d laugh. Starting in 1960, it became tradition to have Thanksgiving Dinner at my parents’ house.  My mom cooked Thanksgiving Dinner every year for close to 40 years. By the twentieth time or so she’d had enough, but she kept going until I took over.  Considering we always bought the biggest turkey in the store, I’m guessing she baked close to a half-ton of turkey. thanksgiving-turkey

That’s a lot of white meat. And a lot of drumsticks! It’s also a tradition I want very much to continue in our new home. My sons love my turkey, a skill that came directly from my mom. She passed away in July and I’m miss her a lot. I also know she’s quite happy to not be baking yet another turkey! 

Here’s how she taught me to do it.  I bake the bird on a rack so the drippings get nice and brown. That makes for wonderful gravy!  I also cover the turkey with a tent made of heavy-duty aluminum foil.  I have no idea what the tent does, but the turkey comes out great.

My stuffing recipe came from my dad’s side of the family.  It includes Farmer John pork sausage, onion, celery, Mrs. Cubison’s stuffing mix (or Pepperidge Farms if I can’t get Mrs. C’s), giblets diced down to powder and–most important of all–a grated green apple.  It all gets mixed together the night before, cooled in the fridge and then baked in the bird. 

thanksgiving-mrs-cubbisonLet talk gravy.  Any tips to get rid of lumps?  My trick is to mix the flour in cold water until it’s the consistency of thin pancake batter and lump free. When I add the mix to the drippings, I have a glass of cold water on hand.  If the flour mix sticks, I pour in a bit of water.  It works!  No lumps.

thanksgiving-rhuttabagaHere’s a Bylin family tradition that usually makes people say, “Huh?”  Does anyone else have rhuttabagas as Thanksgiving?  They’re also called yellow turnips.  They’re good when mashed with lots of butter and a little sugar.

The rest of the menu is pretty standard. Mashed potatoes and sweet potatoes. Green beans or peas and carrots.  For dessert, though, I switch out pumpin pie for cheesecake. That’s another of my mom’s recipes. She cut it out of a newspaper back in the 1950s.  Here it is.

Mom Bylin’s Cheesecake

 Graham Cracker Crust

My mom use to grind up crackers with a rolling pin. I follow the directions on the box of ready-made crumbs.  Trust me, the box kind is much easier and just as good. I use a 9-inch glass pie plate and follow the directions for the baked crust. You’ll need butter or margerine and sugar.  Be sure to keep out about an 1/8 cup of the butter/sugar/crumb mix for a topping.

Filling

9 oz regular cream cheese (This used to be 3-3 oz squares, but I haven’t seen those in years)

1 8 oz carton of sour cream

1/2 c. granulated sugar

2 eggs

1 tsp vanilla

 

Soften the cream cheese. (My mom used to let it sit on the counter. I do it in the microwave on the lowest power, being very, very careful not to liquefy it.) Blend the cream cheese and the sour cream in a small bowl until it’s lump free (or as close to lump free as you can get it; tiny lumps will melt when baked.)  Set this bowl aside.

In a bigger bowl, beat the eggs, sugar and vanilla. Add the cream cheese / sour cream mix and blend thoroughly.  Pour into the already made graham cracker crust and baked at 325 degrees for 25 minutes, or until the middle looks done.  Let it cool.

 

Topping

1 8 oz. carton of sour cream

2 tablespoons of sugar

1 tsp vanilla

 

Blend in a bowl, then spread gently on the baked cheesecake.  Sprinkle with the leftover crumbs from the crust.  Bake for 5 minutes (sometimes less) at 450 degrees.  Refrigerate overnight and enjoy!

 

What about you having for dinner today?  Are you checking out Petticoats and Pistols after getting your turkey in the oven?  Or maybe you’re going out to eat? That’s fun, too. Either way, Thanksgiving Day is a wonderful time to count our blessings.  Here’s wishing everyone a time full of peace, love and the joy of family and friends.

Cheryl St.John: Church Ladies, Drug Dealers & Tornado Insurance

stjohn.jpgYears ago a friend from a writer’s listserv sent me a copy of a cookbook her grandmother had given her. Little did she know that all these years and books later, I would still be gleaning helpful tidbits from a booklet titled COOK BOOK compiled by THE LADIES of the Methodist Episcopal Church, Eureka Kansas, 1896.

 

From this little gem, I have used names, recipes and tips, and created businesses for the fictional towns in my stories. Cookbooks are pieces of history, especially those put together by the women of those early towns and cities. The advertisers who paid for space and thereby funded the ladies’ project were a diverse group. Leedy’s Dry Goods and Clothing House for example boasts the lowest prices guaranteed and quality unexcelled. Their tag line: Good cooking is most appetizing on neat linens. We have them. Chas. A. Leedy sold dry goods, boots and shoes, fancy goods, clothing, and men’s furnishing goods. I have no idea what a men’s furnishing good was, but I am confident Mr. Leedy sold only quality in that line.

 

Interesting that listed among the directors of the First National Bank was none other than C.A. Leedy. Seems men’s furnishings were making him a tidy profit.

 

1_1241462477740H. C. Hendrick called himself a dealer in pure drugs—my how the times have changed. No one admits to being a drug dealer nowadays. H.C. sold medicines, chemicals, oils, varnishes, glass, putty, fine brushes (my husband swears a little putty and a fine brush can conceal anything; he must have descended from the Kendricks). They also sold a full and complete line of fancy toilet articles, fine stationary, choice perfumes, books, dye stuffs and all other articles usually kept in a first class Drug Store. Prescriptions were accurately compounded just like how it will be in IOP rehab. If you’re addicted to drugs, then one of the best ways is to find an expert from novo detox center LA to come out of it or to get treatment from substance abuse nyc center. 

 

Then there was H.C. Zilley, dealer in hardware, stoves and tinware who sold agricultural implements and wagons, with sidelines of furniture and undertaking. Why not get into the undertaking business? He already had the shovel and wagon. For the ones who are concerned about addiction issues can attend IOP Massachusetts or go to experts at WhiteSands Treatment for help.

 

Lewis’ Art Studio did photography in all its branches; proofs are shown and all work guaranteed. VIEWING A SPECIALTY. I don’t know what that means either, I’m just telling you how their ad reads. YOUR PATRONAGE SOLICITED. Those printers liked their capitals, and they had all kinds of fancy fonts. This place was opposite the courthouse, FYI.

 

1874Now, Frank B. Gregg, he sold Fire,…Lightning and Tornado… Insurance – and he liked effusive punctuation. Okay, this was Kansas, so that tornado insurance probably came in handy. Suppose Aunty Em took out a policy with Frank?

 

A.Frazer’s Transfer and Bus Line: Meets all Trains, All Calls Carefully Attended

Your guess is as good as mine here.

 

Miss Nellie Smith was pianist, teacher of piano and organ and a pupil of Rudolf King, Kansas City. Her terms were moderate.

 

W.W. Morris was another dealer in pure drugs and medicines. Also advertised were paints, oils, varnishes school and  miscellaneous books, stationary, window shades, wall paper, musical merchandise, jewelry, fancy and toilet articles. “We manufacture the following specialties and guarantee them to be the BEST articles for the purposes recommended: Calla Cream, Castole, Excelsior Compound.” They were located NO. 23 OPERA BLOCK

 

The church ladies who contributed to this publication had wonderful names like Madella Smith, Eva Downard, Katie Addison, Olive Sample, Hattie Kelley, Lydia Thrall, Cornelia Newman, Mabel Mueller, Lulu Kendrick and Lizzie Bell.

 

eurekaA big percent of the recipes contain lard, and many of them, like biscuits and Boston brown bread, ginger cake and ginger snaps  are items we could whip up in our kitchens today, with the exact ingredients and directions. Others—not so much. Like suet as an ingredient. I’ve only fed suet to the birds. And what is black mustard? It’d required to make cucumber catsup. Another example:

 

Scrapple: Scrape and clean well a pig’s head as directed in pig’s head cheese, put on to boil in plenty of water, cook 4 or 5 hours, until the bones will slip readily from the meat :::are you shuddering yet?:::  take out, remove meat, skim off the grease from the liquor in pot and return the chopped meat to it, season highly with salt and pepper and a little powdered sage if liked, and add corn meal till of the consistency of soft mush; cook slowly 1 hour or more, pour in pans and set in a cool place. This is nice sliced and fried for breakfast in winter and will answer in the place of meat on many occasions.

 

As you can see the Methodist Episcopal Church Ladies have given me plenty of material for my stories. Since receiving this book, I’ve lost touch with Karen McKee, but Karen, if you get a google alert for your name: THANK YOU!

 

Tonight I’ll draw names from the comments for THREE advance copies of my December book HER COLORADO MAN – so leave me a comment!

Cheryl St.John: Rhubarb Cobbler

recipe-boxI’m a firm believer that many of the old ways are the best, and with that theory I include cooking. Finding an old cookbook is a treasure, especially those that are collections created by church ladies—the best cooks ever. Many of my grandmother’s and my husband’s grandmother’s recipes are still family favorites.

Anyone who knows me knows that I frequent flea markets and can’t resist a garage or rummage sale. At a garage sale a year or so ago, I unearthed a fat packet of yellowed recipe cards held together by rubber bands. Eureka! I asked the young woman how much they were. She took them and said, “I didn’t know these were here.” Then turned aside. “Mom, do you know what these are?”

 

“They must have been Grandma’s,” replied the older woman.

My heart sank. They hadn’t meant to toss them out with the junk.

But persistent one that I am, I asked, “How much?”

“Fifty cents,” says the daughter.

“Oh, a quarter,” says her mother.

“Halleluiah,” I say under my breath and snatch them back.

 

In that bundle I discovered newspaper clippings and recipes from old packages and hand-written recipes in the spidery penmanship of yesteryear. I’ve had a wonderful time testing them out.

 

My family loves rhubarb, and it has taken my husband and I several years to establish a good patch of our own. Now I’ve made rhubarb in a good many ways over the years, from plain sauces to crunches and crisps and jellies.  But today I’m sharing with you the recipe that made that purchase a gold mine. It’s Rhubarb Cobbler by a lady named Gladys, and while the process seems a little odd, it’s the best cobbler I’ve ever tried.

 

Back in the day, these ladies weren’t concerned about sugar consumption, but I have experimented with less amounts of sugar and even with substituting part of it for a sugar replacement, and it still comes out great every time.

 

rhubarbRhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, and it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. In more recent history we heard it referred to as pie plant. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

 

Rhubarb is a perennial plant, which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets. Gourmet cooks prize fresh rhubarb. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. Fresh rhubarb is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario.

 

RHUBARB COBBLER

From the kitchen of Gladys

 

4 cups (or more) of cleaned and chopped rhubarb

Place in 9×13 pan (lightly sprayed or not)

Sprinkle with ¼ cup (or less) sugar

 

Cream together all at once:

¾ cup (or less) sugar

1 cup flour

3 Tbsp melted oleo (margarine)

½ cup milk

1 tsp baking powder

salt

 

Pour batter over rhubarb.

 

Mix 1 cup (or less) sugar with 1 Tbsp cornstarch.

Sprinkle over batter.

 

Pour 1 cup boiling water over all.

Grind cinnamon over the top.

Bake 30-35 minutes at 350 degrees.

 

Serve plain or with a scoop of vanilla ice cream.

I have used as much as 6 cups of rhubarb with the same excellent results.

I have run out of flour and used pancake mix with excellent results.

I’ve added 2 Tbsp of chocolate to the flour mixture and had yummy chocolate cobbler.

I’ve added ginger and cinnamon to the batter for a change.

You can’t mess this up no matter what you do!

 

stjohn.jpgMy next experiment will be introducing strawberries to the fruit.

Cherries or peaches are also a good combination with rhubarb.

 

Thank you, Gladys!

Drawing Winner, Pioneer Yams and a Baby

tinI have a lot to share with you! What a day – thanks to all of you who showed up to blog and enter the drawing. I have all of your names in the fishbowl.

And the winner of the Cowboys of the Silver Screen DVD set is….

 

 MARTHA E

Martha, please post asap me at: SaintJohn@aol.com with your address.

You guys were so much fun today. Judy generously shared her family recipe:

 

Judy’s Pioneer Yam Casserole

serves 8 – 10
     
4 c cooked sweet potatoes (or 2 29oz cans/no syrup sweet potatoes)
1/4 c sugar
1/4 c butter (softened)
1 c milk
2 beaten eggs
1 tsp vanilla


I usually use a little more yams and mash them a bit before mixing with other ingredients.
Beat together casserole ingredients until completely mixed, but not smooth.

Pour into 9 x 14” buttered baking pan.
 
Topping:
 
1 c brown sugar
1/3 c flour
1/4 c butter (softened)
1 c pecans
1 c coconut (optional)
 
Cut butter, flour and brown sugar together with 2 knives or pastry blender until crumbly.
Spread on top of casserole.  Sprinkle with pecans and coconut.
Bake at 300 degrees for 30 – 40 minutes.
 
Some members of my family think this is a bit too sweet so I usually leave the topping off about a 1/4 of the casserole so they just eat the sweet potatoes.

And last, but not least, Flip sent this precious first birthday photo of her daughter and her cake.

judithandhercake

(That’s how I feel about chocolate, too.) 

Petticoats & Pistols