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Sharin' between Family and Friends
This is one of my favorite pages on my website! It's for Sharin'... Recipes and such. There is nothing better to me than baking, planting flowers or moving furniture around on a lazy day. My Mama calls it "nesting" and she says I do it all the time! :-) It's what makes me happy! Below you will find some recipes that I use alot and some from my friends. Stop and take a minute to look ~ you might find one you might want to try! Please email me if you'd like for me to put something on my "Sharin" Page! I'll be glad to get it on!
Southern Lane Cake
2 cups sugar
1/2 lb butter
1-1/3 cups sweet milk
3 teaspoons baking powder
3-1/2 cups cake flour
7 egg whites, stiffly beaten
1 teaspoon flavoring (vanilla-or some people used bourbon)
Cream butter and sugar until fluffy. Sift all dry ingredients. Add dry ingredients to butter mixture alternating with the milk. Add flavoring and beaten egg whites last. (There is not a temperature or time or pan size so,) … preheat oven to 325°. Grease and flour 3 (8-inch) cake pans. Line bottoms of pans with buttered or greased parchment paper. Bake for approximately 20 minutes and check to see if cakes are cooked by putting a toothpick or cake tester in the center of the cake until it comes out clean. Let cool in pans for 10 minutes and remove to wire racks to cool completely.
Filling:
1-1/2 cups sugar
7 egg yolks
1/2 lb butter or margarine
Cook in double boiler until thick and mixture coats the back of a spoon; now add
1 cup raisins
1 cup pecans (chopped and toasted)
1 cup crushed pineapple, drained
1 cup coconut (optional)
Cook for another minute and remove from heat. Cool only slightly.
Spread filling between layers and on top and sides of Cake.
When completely cooled, ice cake with the 7 minute icing on the top and sides of cake.
Seven minute Icing
1-3/4 cups sugar
1 tablespoon corn starch
Pinch of salt
1/3 cup water
3 egg whites
1 teaspoon vanilla
Set the mixture, except the vanilla, in the top of a double boiler, over simmering water. Beat for 7 minutes with an electric mixer. Beat in vanilla. Spread on sides and top of cake. This cake is really wonderful! Great for weddings, showers and the like!
My Granny's Apple Pie
This is a recipe my Grandmother Doris Moseley used for Pies when she was fixin' something quick for us or for Dinner on the Ground at our Church. It's easy and so good!
1 can of Canned Fruit... Strawberries, Apples or Peaches. Your Choice! :-)
3/4 cup of self rising flour
3/4 cup of sweet milk (regular milk)
3/4 cup of sugar
Butter
Mix flour, milk and sugar together in a bowl and blend well. Pour into a greased, oven safe casserole dish. (I love the clear ones when making these pies because I love to see the homey look of the pies through the glass.) Pour a can of fruit on top and then top off with a few dabs of butter. Bake at about 425 till done. (about 45 min's) You can tell when it's done because the crust on top will be brown and the fruit will be bubbling just a tad through it. The Crust mixture will come through the canned fruit and you will have a crust on the top and the bottom! DELICIOUS!
Easy Meat Loaf Topping Recipe
I love Meat Loaf! I'm a meat and potatoes girl and meat loaf with a salad and baked potatoes are one of my favorite meals! I have been playing with the ketchup topping on my meat loaf and came up with this one! It's good! :-) I hope you can use it!
1/2 cup ketchup
3 tablespoons of yellow mustard
5 tablespoons of syrup (any kind of syrup)
4 tablespoons of brown sugar
Mix in a bowl and then let it set until your meat loaf is about half done. Pour off the excess fat that has come out of the meat loaf and then top your meat with the mixture. Bake until done topping the meat loaf with the mixture as many times as you wish!
Becky's Pudding Pie
2 cups sweet milk (regular milk)
2 boxes of Jello Chocolate Instant Pudding
1 eight ounce Cool Whip
1 English Toffee Candy Bar broken and chipped (like a Heath Bar)
1 Graham Cracker Pie Crust
1 square semi sweet baking chocolate melted
Mix milk and pudding mixes until blended. Stir in 1/2 of the tub of Cool Whip and about 1/2 of the Candy Bar. Pour into the Pie Crust. Top with the rest of the Cool Whip. Sprinkle with the rest of the chipped up candy bar and then drizzle with the melted chocolate! Put in the refrigerator about 2 hours covered before serving.
Linda's Brown Betty
2 cups coarse soft bread crumbs
2/3 cup granulated sugar
1 teaspoon finely grated lemon or orange zest
1 teaspoon ground cinnamon
4 large apples, thinly sliced
3 tablespoons melted butter
1/4 cup orange juice
Pre heat oven to 350. Butter a 1 1/2-quart baking dish or spray with a baking spray. Combine bread crumbs, sugar, lemon zest and cinnamon.
Place half of the Apple Slices in the your baking dish. Top with half of the bread crumb mixture. Repeat layers, ending with the remaining bread crumb mixture. Combine the melted butter with orange juice; drizzle evenly over the Apple Betty mixture.
Bake for 45 to 55 minutes until browned and the Apples are tender.
Serve with cream or whipped topping, or with a big scoop of vanilla or butter pecan ice cream!
Shoo Fly Pie
There is a lady that I know from Sand Mountain, Alabama and she makes the BEST Shoo Fly Pies. I finally :-) got her to tell me her recipe and I have her permission to put it on the site! Thank you Miss Louise!
1/2 cup Baking Molasses
1/2 teaspoon Baking Soda 3/4 cup Flour 2 tablespoons Butter 1/8 teaspoon Ground Ginger 1/2 teaspoon Cinnamon 1 9 inch Pie Crust either homemade or store bought 1 Egg Yolk 3/4 cup Boiling Water 1/2 cup Brown Sugar 1/8 teaspoon Nutmeg 1/8 teaspoon Ground Cloves 1/4 teaspoon Salt How to make it! :-) Add soda in boiling water, stir well. Add to egg and molasses and then set that aside. Stir dry ingredients together making sure to blend well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Let cool and then Eat! It's delicious! Creamed Corn
I'm gonna be putting up some Corn this weekend and was asked to put on this page how I do it! Here it is Cindy! :-)
Shucked and Silked (get the silks out) Corn
Butter
Sweet Milk
Salt and Pepper to taste
I shuck and silk my Corn and then cut if off with a knife. I cut mine right down to the cob getting all of the "Milk" out of it along with the kernels. Add some Sweet Milk to your likin'. Make it as thin or thick as you would like it.
Pour into a Corningware Dish and then put in the Microwave. I usually put a whole dish of it in my Microwave for about 12 minutes and then stir very well. If you are just cooking a few ears, cut your Microwave times in half.
I then add a little Butter, Salt and Pepper and Microwave again for about 10 minutes being sure to stir about half way through. There is nothing better! You just can't beat it!
You can put your Corn in Freezer bags after it's completely cooled and store in your freezer. My Granny always told me it would keep for 1 year but now she put hers up by cooking it on the stove. And... my Corn NEVER lasts that long at home because me and the boys always eat it!
Lisa's Pecan Pie Recipe
3 eggs (beat them slightly)
1 cup light or dark Karo Syrup
1 cup White Sugar
2 tablespoons of melted butter
1 teaspoon vanilla
1 & 1/2 cup pecan halves
1 thawed 9 inch pie shell (don't bake it yet!) :-)
Mix all first 5 ingredients and stir until well blended. Stir in the Pecans and then pour into unbaked Pie shell. Bake a 350 degree oven for about 55 minutes or until knife inserted in center of pie comes out clean. Cool and eat!
This is a recipe that I make for Thanksgiving. A Pineapple Casserole that is fantastic!
3 fifteen ounce cans of chunk Pineapple
2 & 1/2 cups shredded Cheddar Cheese
8 tablespoons of the juice off the chunk Pineapple. Drain the Pineapple chunks and save this amount out.
8 tablespoons of all purpose flour
1 cup of white Sugar
30 Ritz Crackers crushed
1/2 stick butter sliced into 1/2 inch pats
In a large bowl, mix together the drained Pineapple chunks, the Pineapple juice, the white Sugar, the Flour and Cheddar Cheese.
Pour into a Pam sprayed Casserole dish. Top with crushed Ritz Crackers and Butter Pats. Bake for about 30 minutes in a 350 degree oven! Eat! :-) This stuff is really good!
Nelda's Pumpkin Pancakes
2 1/3 cups Bisquick baking mix
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup mashed pumpkin or pumpkin pie filling
1/4 cup vegetable oil
Beat all ingredients with whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls onto hot, lightly greased griddle or skillet. Cook until tops are bubbly and edges are dry. Turn and cook until golden brown.
Makes about 15 to 18 pumpkin pancakes that are sooo good! This is a Recipe that I tried this weekend. It's easy and the little Bacon Wraps are delicious! I don't know what they are called but they are BIG on taste and simple to make! :-)
Take a couple of big Vidalia Onions, cut off the outside dry skin and quarter them.
Take some Bacon pieces and wrap the Onion quarters. (1 slice of bacon per Onion quarter.) Stick a toothpick through the side to secure the Bacon to the Onion.
Place on a Cookie Sheet.
Cook in a preheated 425 degree pre heated Oven until the bacon is crisp.
Let 'em cool a few minutes and eat! :-)
A friend of mine from Minnesota recently asked me how I make my Sweet Tea.... Here's how we do it down here! :-) (or I do anyway ~ I'm all about easy and my Tea is delicious!!!)
Place 2 Luzianne Family Size Tea Bags in about 1 quart of water in a Microwaveable Safe Pitcher. Cook on high for about 12 minutes. Let set for about 10 or 15 minutes.
Pour into a glass tea pitcher, put in the Sugar and STIR. Fill up the pitcher with water.
I mix almost 1 cup White Sugar with 1 gallon of water. I'm stuck in my ways :-) and I always pour the Sugar in the Hot Tea and then Stir until the Sugar is completely blended. And another thing I'm kinda picky about... I always use a old Wood Spoon for stirring. My Granny always told me you could taste the metal if you used a metal spoon so I don't! :-) I sometimes will cut a Lemon in half and squeeze the juice out of 1 Lemon into the Tea also. I put both halves into the Tea and leave them in there. Refrigerate right after mixing and when it's cool ~ drink! :-) SOOOO GOOD! This is a staple in my house! :-)
My Southern Style Beef Stew
1 tablespoon butter
1 & 1/2 pd Beef Stew Meat cut into 1 inch pieces
1 ten ounce can of diced tomatoes
1 fourteen & 1/2 ounce cans of stewed tomatoes
1 ten ounce package of frozen cut okra
1 ten ounce package of frozen lima beans
1 ten ounce package of frozen whole kernel corn
5 big potatoes peeled and chopped into 1 inch cubes
Melt butter in a Dutch oven over medium-high heat. Add beef and brown on all sides. Pour in the diced tomatoes and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes or until meat is very tender.
This is another of my Comfort Foods and it's fantastic!
Miss Nell's Alabama Mud Cake
This cake will absolutely melt in your mouth! They are sooo good and I've eat many a piece settin' on her front porch with a glass of Sweet Milk!
1 twenty ounce can of Crushed Pineapple (with the Juice)
1 twenty one ounce can of Cherry Pie filling
1 package dry Devil's Food Cake Mix
1 cup finely chopped Pecans
1 cup Toll House Morsels
1/2 stick butter sliced into 1/2 inch pats
Grease and flour a 9 x 13 inch sheet cake pan. Pour Pineapple with the juice evenly into the bottom of the pan. Spread the Cherry Pie filling evenly over the Pineapple layer. Sprinkle the dry Cake Mix over the Pineapple and the Cherry layers. Sprinkle the dry cake mix with Pecans and Toll House Morsels. Dab the Butter Pats evenly on top of the WHOLE THANG! :-)
Bake in a pre heated 350 degree Oven for about 40 minutes. After it's done, let it cool for a few minutes... and Eat! It's really a good cake warm or cold! :-)
Chocolate Cream Cheese Icing for Cakes
I love ANYTHING with Cream Cheese in it and I've always been for making things a little bit easier. Most of us work outside our homes and don't have time to make "made from scratch" cakes. I love homemade cake frosting and use it on cakes that I make from a Box Mix. This is one I've been using for years and wanted to share with y'all! IT'S DELICIOUS topping a Chocolate or Butter flavored cake!
4 one ounce squares of unsweetened chocolate
1 eight ounce package of cream cheese
4 cups of confectioner's sugar
1 tablespoon of vanilla extract
Pinch of salt
3 tablespoons of sweet milk (regular milk)
With all of your ingredients at room temperature start by melting the chocolate in a double boiler. (I just place a small pan on top of another pan filled with water that is boiling and that will heat and melt the chocolate ~ a cheap and easy double boiler!) :-)
In a large bowl, whip or beat the cream cheese with a hand mixer until fluffy being sure to get all the lumps out.
Add vanilla and salt to the cream cheese and stir well. Add the melted Chocolate and stir again.
Add the confectioner's sugar a little at a time to the cream cheese mixture and beat well with your mixer. I add about 1/2 cup at a time. When you are about half way through adding the sugar, add your sweet milk and then blend in the rest of the sugar 1/2 cup at a time.
Frost on a cooled cake!
MY HAM GLAZE
This is how I do my holiday hams! MOUTHWATERING! :-)
Get 1 fully cooked ham (I usually get hams that are about 8 ~ 10 pounds) and bake according to directions to heat it for about 1 hour. Let the ham cool a few minutes. Take it out of the baking pan and place on a platter. Using a butcher knife, cut into pieces about the size you would serve on a plate and return the pieces to the baking pan. Drizzle with the below mixture and cook for about 20 minute intervals for about an hour and a half more or until it is throughly heated again. After every 20 minute interval, stir and drizzle with the drippings. I usually bake mine about 2 hours total. This glaze is sooo good and is easy to boot! :-)
1/2 cup yellow mustard
1/2 cup apple jelly
1/2 cup honey
My 7 Layer Salad
Lettuce shreadded with your fingers
Chopped onion
Shreadded cheddar cheese
Crumbled Fried Bacon or Bacon Bits
Mayonnaise
Chopped tomatoes
Frozen baby peas
In a glass casserole dish, layer lettuce about 2 inches thick. Then top with a thin layer of mayonnaise. On top of the mayonnaise, layer cheese, tomatoe, bacon, onion and frozen peas. I always do them in that order but it's up to you!
Don't cook the peas. Put them on there frozen.
This is a staple at my house! It is best made and regrigerated (covered) the night before serving but we eat it freshly made all the time too!
Traditionally Pig Picken's in the South are Barbeque get togethers. This is the recipe for my Pig Picken' Cake! The name came about from it being a good Cake to have around after a big eatin'!
1 box Duncan Hines yellow Cake Mix
1 eleven ounce can of Mandarin Oranges (do not drain)
3/4 cup Vegetable Oil
Mix together all of the above including your eggs from the box mix directions. Blend well. Bake either in a sheet cake pan or make 3 separate layers for a 3 layer cake. Bake in a 350 degree preheated oven for about 35 minutes or until done. Cool completely before icing.
Icing
1 eight ounce package of Cream Cheese
3 tablespoons of Better
Both of the above room temperature
3 & 3/4 cup Confectioners Sugar
Drained small can of crushed Pineapple (save the juice)
2 tablespoon of Pineapple Juice
Cream Cheese and Butter. Add the rest of the good stuff and blend well! Ice the Cake and let set in your refrigerator about 8 hours. Cut and eat! :-) Store in the refrigerator.
Million Dollar Pie
This is a Pie that I make alot and I can't even remember where I got the Recipe from.... I'm gettin' old! :-) It's a really good Pie that is great for Holidays when you might want something as a Dessert but are burned out on really sweet Sweets! :-)
1 graham Cracker Pie Crust
1 tub of Cool Whip
1 small can of crushed Pineapple (drained)
1/2 cup finely crushed Pecans
2 tablespoons of fresh Lemon Juice
1/2 8 ounce can of Eagle Brand Condensed Milk
Mix all of the above in a bowl until blended and pour into the Graham Cracker Pie Crust. Let set in the refigererator for about 2 hours. CUT AND EAT! :-) It will not last long!
Mama's Sweet Potatoes
(and my Mama can cook!) :-)
This is a great recipe for Thanksgiving!
2 pounds of Sweet Potatoes peeled
2 pounds of tart green apples (Granny Smith are delicious in this recipe)
6 ounces of Honey
2 cups of Brown Sugar
1 pound of Mini Marshmallows
Peel and cut up the potatoes. Put them in a Pot and boil until they are soft. Drain water off.
Peel and core the Apples.
Grease a big casserole dish.
Layer Apples and Sweet Potatoes in the baking dish starting with Potatoes and ending with Apples. Mama ususally does a total of 4 layers. (2 of each)
Sprinkle the top layer with Brown Sugar and Honey.
Bake on about 350 for about 2 hours until the Brown Sugar and Honey form a Caramel like sauce on the Potatoes and Apples.
You can stick the Potatoes and Apples with a fork to see if they are tender. When they are, they are done!
10 minutes before taking them out of the oven, sprinkle the entire dish with Marshmallows. Let them cook on the Sweet Potatoes and Apples for 10 more minutes and take the dish out of the oven.
I like to cook this dish for about 1 hour covered with tin foil and then take the foil off. Cook for another hour and then add the Marshmallows. IT'S SOOO GOOD!
My Corn Souffle Recipe
1 can of Creamed Corn
1 tablespoon of flour
1 teaspoon of white sugar
1/4 teaspoon of salt
A little bit of butter (not margarine) :-)
3 whole medium eggs beaten with a Whisk
1 cup of sweet milk
Mix all of the above and then pour into a casserole dish that has been greased with butter. Dot the top of the corn mixture with butter after you have poured it in the dish. Bake at 350 for about 45 minutes. You can tell this is done when you can insert a fork into the center and it comes out clean. This is a good and easy Souffle!
Cinda's Cream Cheese Tart Recipe
2 eight ounce packs of cream cheese (room temp)
3/4 cup white sugar
2 medium eggs
1 teaspoon of vanilla
20 Vanilla Wafers
Cream together in a medium bowl the cream cheese and sugar. Add eggs and vanilla and then blend really well. Using muffin pans, line 20 of the cavities on the muffin pans with Cupcake or Muffin Papers (the silver and white paper liners you cook muffins or cupcakes in) and put one vanilla wafer in the bottom of each. Fill each cup 3/4 full with the cream cheese mixture. Bake at 350 for 15 minutes. Cinda said do not cook any longer than 15 minutes. She said USE YOUR TIMER! :-) Let cool completely and then top with fresh fruit or canned pie filling. These are delicious!
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