Sunday, November 30, 2008

thanksgiving hangover

Hello again!! Sorry I've not written lately but I have a thanksgiving hang over, so to speak.
We had thanksgiving with our good friends, and their children and grandchildren. We even had time for a friendly game of basketball, the kids against the parents. the score was 30 for the parents and 13 for the kids. All-in-all it was a fun time and good food.

It was kind of nice coming home with no left overs though. That way my hubby and I couldn't "pork out " on left overs.

Now we can look forward to Christmas with all it's trimmings. ie: fudge and other assorted condiments. January first is looking better all the time. When everyone goes on their annual diet.

Tuesday, November 11, 2008

Grandma's Raisin Pie

Out of all of the recipes I've placed here, I forgot my favorite pie of all.

This pie brings back memories of Grandma. It"s also good for Thanksgiving and Christmas.

2 1/2 cups of raisins
a double crust pie shell
1/4 cup water
2 tablespoons of corn starch
a dash of cinnamon
1 tablespoon of sugar (for sprinkling on top pie after it is baked)


place the raisins in a pot and cover them enough water to cover them, add a dash of cinnamon and boil them for 5 minutes. Add 1 tsp of vanilla.
In 1/4 cup of water place 2 tablespoons of corn starch.

Thicken the raisin mixture, then pour into the pie shell and cover with the top crust. Cut a design into the top crust to vent. We use a wheat design.

Bake at 350 degrees for 45 minutes or until browned
After it comes out of the oven sprinkle with a tablespoon of sugar

Number of servings: 6-8 servings

Preparation Time: about an hour


Sunday, November 9, 2008

Christmas Morning Caramel Pull-Aparts

This is really easy to make and great to prepare the night before and they are ready to bake when you get up !! The ingredients are really flexible. Add more nuts or brown sugar if you like, or leave out the nuts completely (although I think that's the best part).

3/4 cups coarsely chopped walnuts
12 to 16 frozen white Rhodes rolls
1 four ounce package of butterscotch instant pudding mix
1/2 cup packed brown sugar
1/2 cup melted margarine
2 teaspoons of cinnamon

Sprinkle nuts into bottom of a greased Bundt pan (or any 8x8 or 8 " round cake pan will do.
Arrange frozen rolls evenly over the nuts
sprinkle dry pudding mix over the rolls.
Combine brown sugar, melted margarine and cinnamon in a small bowl and mix well.
spoon mixture over the rolls.
Loosely cover with Saran wrap sprayed with Pam cooking spray.
place pan in col oven for eight to ten hours to rise.
Remove rolls from oven.
preheat oven to 350 degrees and bake for 25 minutes.
Place a large plate face down on top and quickly invert pan and plate together, dumping rolls out. Careful, caramel will be very hot!!
Let cool a bit and enjoy! Best served warm.

My grandma's peanut butter fudge icing

Here is my grandma's peanut butter fudge icing to go on top of the boiled raisin cake.

2 cups sugar
2-3 tablespoons of cocoa
3/4 cup milk

cook it until it starts to thicken up, let it cool slightly and the peanut butter until it is spreadable. You can use smooth or chunky style of peanut butter.


Monday, November 3, 2008

Grandma's Boiled Raisin Cake

Description: This is a glorified fruit cake with out the candied fruit which you can add if you want too.

2 cups of raisins
2 cups water
1 cup Crisco shortening (white)
2 cups sugar
4 tsp cocoa

Bring all of the ingredients to a full rolling boil in a pot. Let it boil for 5 minutes. Remove from heat and let cool.

Sift together the following ingredients:
3 1/2 cups flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp allspice
1 tsp cloves


Combine the flour mixture with the raisin mixture making sure it is mixed well. Grease and flour a 9x13 baking dish . pour cake mixture into the pan and bake at 350 for about 45 minutes or until done

Daughter's Note: This cake traditionally is served with a Chocolate-Peanut Butter frosting, but I think the cake also lends itself well to a Cream-Cheese based frosting. I have a Cream-Cheese frosting recipe in mind, and I will try it this year. If it is good, I'll post that recipe later. My mom will also post the original Peanut Butter frosting too.


Melt in your mouth Caramel

Melt In Your Mouth Caramel
This is not on any weight watcher's diet.
1 stick of Unsalted butter or margarine
1 Cup granulated sugar
1 Cup brown sugar (firmly packed)
1 Cup clear Karo corn syrup
1 can of Borden's Sweetened Condensed Milk


Place the ingredients into a heavy non-stick pan beginning with the butter.
Slowly bring all ingredients to a rolling boil. About 15 minutes on low heat until it reaches the soft ball stage.
Place caramel into a 9x13 pan sprayed with butter flavored crisco

This recipe can also be used for Caramel apples

More holiday recipes

Hello again I'm back with more holiday recipes for Thanksgiving and Christmas.
The first recipe comes from my mother. She had left over apple pie filling and pumpkin pie filling and decided to make a new pie that is a family favorite not only for Thanksgiving but for Christmas as well. It is always the firsat pie to go at Thanksgiving.
Description: A nice change from your average pumpkin pie
1 deep dish unbaked pie shell
1 can of apple pie filling
1 can of LIBBY'S pumpkin pie filling (I use the one that has the pumpkin spices alread in it)
evaporated milk as per the instructions on the can of pumpkin.

Place thje apple pie filling into the pie shell. prepare pumpkin as per instructions on can.
Pour the pumpkin pie filling over the apple pie filling and bake as it instructed on the can.

There will be left over pumpkin to make a small pumpkin pie.

Make sure you have plenty of Cool Whip on hand.

Number of servings: don't know family eats it to fast


Saturday, November 1, 2008

Grandmother's Marshmallow Fudge

It works. Sorry for not writing in this as I should forgive me. I will try to do better.
I haven't done anything dumb lately. I thought I would put some family recipes in this for your holiday cooking. The first is my Grandmother's Marshmallow fudge
A smooth and fudgy treat perfect for the Christmas Holiday
1 cup margarine (2 sticks)
4 cups of sugar
1 can of evaporated milk
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 tablespoon vanilla
1 cup chopped nuts (optional)


Melt margarine in a large sauce pan. Add sugar and evaporated milk. Bring to a boil;stir constantly for 9 minutes. Remove from heat; add milk chocolate and semi-sweet chocolate chips, marshmallow creme, vanilla and nuts, if desired. Stir well. until mixed. Pour into a buttered 9" x 12" pan. cool completely.

Number of servings: A LOT

Preparation time: about 30 minutes