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Let’s Eat!-Desserts-Between Cake and Pie-Part 3

17 Nov

SUNDAY MEMORIES

Judy Wills 

One of my favorite desserts to make is what I call Lemon Squares.  Others may have a different name for the same dessert, but that’s what I’ve always called them.  I got the recipe from another Air Force wife while we were living on Tyndall AFB, Florida, back in the 1970’s, and have used it quite often since then.  It’s an easy thing to make, and it is a great dessert to take to dinners or other functions.  Since I’ve had my Cuisinart food processor, it is quite easy to make it in one “pan” so-to-speak.  I make the crust in the food processor, and while it is baking, I make the filling in the same processor bowl.  I do not take the time to squeeze the fresh lemons – I use the thawed frozen lemon juice by Minute Maid.  Works just as well.  I knew one lady who, when making this for a large church group, would just throw the entire lemon in the food processor – peel, seeds and all.  I found that method to taste quite bitter.  What I wanted was sweet-tart.  Of course, I like mine the best.

LEMON SQUARES

CRUST:

1 cup butter (2 sticks, firm)

½ cup packed down powdered sugar

⅛ tsp salt

2 cups all purpose flour

Blend together with a pastry blender until like very coarse meal. (See NOTE: below)

Spray a 9” X 13” glass pan with PAM.  Press above mixture firmly into the glass pan, trying to make it as even as possible.

Bake in a 325º oven for 15-20 minutes, until lightly brown.

FILLING:

Mix together while crust is baking:

            4 eggs

            2 cups granulated sugar

            Heaping ⅓ cup all purpose flour

            ½ cup lemon juice  (juice of one lemon)

Pour filling over the baked crust.  Bake crust and filling together at 325º for 15-20 minutes.  “Jiggle” the pan – if the filling seems more-or-less firm, not juicy, then it is done.  DO NOT OVERCOOK!  The filling will crack.

Remove from oven and sift powdered sugar over the top.  Cool before cutting.

NOTE:  This is really easy if you have a food processor.  

            For the crust:  place the flour, powdered sugar, and salt in the bowl and blend briefly.  Cut the butter into “pat” size and dump in the bowl on top of the flour mixture.  Blend with the metal blade until it begins to stick together – dough like.  Press the mixture into the greased pan and bake.

            While it is baking, in the same processor bowl (no, you don’t have to clean it before you do this step), blend the eggs briefly.  Add the sugar and flour and blend until well mixed.  While the processor is running, pour the lemon juice into the bowl until it is mixed.  Run the processor a time or two during the time the crust is baking.  Then continue as above for baking the filling and crust together.

Photo by Judy Wills

~~~~~~~~~~To Be Continued~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Desserts-Between Cake and Pie-Part 2

10 Nov

SUNDAY MEMORIES

Judy Wills

I’m not a big “brownie” maker or eater, but one of our friends in our church here in Orlando gave me her grandmother’s recipe for brownies.  It includes small marshmallows, and frosting on top of the brownie.  While I’ve never made them, I have sampled them when my friend brought some to a church function.  They are really delicious!!

GRANDMOTHER’S BROWNIES

From Amy

BROWNIE:

            1 stick butter, room temperature

            3 TBS cocoa

            2 beaten eggs

            1 tsp. Vanilla

            1 cup of sugar

            ¾ cup of all-purpose flour

            ¾ to 1 cup chopped pecans

In a large bowl, cream butter and slowly add cocoa, followed by each additional ingredient in the order listed.  Pour mixture into a lightly greased brownie pan.  Mixture will be thick, but spread out evenly.  Bake at 350 degrees for approximately 10 minutes (may need less or more time depending on your oven, where you live, what you’re wearing.  (This is the tricky part, because you want the brownies almost done, and it seems a different amount of time each time I bake these brownies) Quickly place about ½ to ¾ bag of miniature marshmallows on top of the brownies and place back in the oven.  Let the marshmallows puff up but NOT brown.  Remove from oven, then carefully spread the marshmallows over the brownies.    Set aside to cool.

ICING:

            1 stick butter, room temperature

            3 TBS cocoa

            1 box confectioners sugar

            1 tsp. vanilla

            4-6 TBS buttermilk (maybe a little more or less)

In a bowl, cream butter and then slowly add cocoa followed by the sugar and vanilla.  Add enough buttermilk (approximately 5 TBS) to make icing creamy, but not runny.  Cover COOLED brownies with frosting and place in fridge awhile to set.  Then cut brownies into squares to serve

TROUBLE SHOOTING:  If your brownie is too sticky or soft you may not have baked it long enough.  If you have trouble spreading the marshmallows….GET OVER IT!  It’s messy no matter what!  However, I’ve found that the back of a wet spoon helps (wash off the marshmallow a few times as you are spreading it).  Lastly, if your icing never “sets” or is just too soft, try using a little less buttermilk.  I also store mine in the fridge which helps keep them firm.

A PERSONAL NOTE FROM AMY:  This recipe was found by my grandmother years ago and was not handed down in “written” form, which explains the variations.  I got it from my aunt who learned how to make them from Grandmother, and then wrote the recipe down for me.  I’m the only person my aunt has shared this “secret” recipe with.  She has chosen to keep it a family secret.  I, however, feel that it is a way to honor my grandmother…to share with my friends something that was a wonderful memory and “tradition” for me. 

A note from Judy:  I have found that I need to “sift” the confectioners sugar, through a mesh strainer.  Otherwise, there will be “lumps” of sugar that are difficult to get out.  Makes the icing much smoother.

~~~~~~~~~~To Be Continued~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Between Cake and Pie-Part 1

3 Nov

SUNDAY MEMORIES

Judy Wills

There are several good desserts that I like to make – and eat! – that are neither a cake nor a pie.  I don’t have a specific name for those types of desserts – just that my family and I and those who partake of them – enjoy.  Here are a few:

Apple Dumpling.

Credit Pixabay

Now, don’t get wonky about this – these are not your average apple dumplings.    Granted the crust is the usual pie crust – homemade is best.  And the apples used are whatever is a favorite – but “tart” apples are best.  The cinnamon and sugar is standard stuff.  But most people use a sweetened cream sauce of some type to top the dumpling off with.  But not these dumplings!!  No Sir!  My Mother had a warm sweetened lemon sauce that was poured over these dumplings that made the dumpling absolutely magnificent!!  Here is the recipe – try it yourself sometime!!

APPLE DUMPLINGS RECIPE

Place half a tart apple in a square of pie crust, about 6″ square.  Over the apple, put  one (1) tablespoon sugar, a hefty dash of cinnamon, and a pat of real butter.

Fold the edges of the pie crust together, and press, so that the juice will not run out while baking.  Mother (Agnes Lites) used to press it with a fork after pressing it together.

Brush the dumpling with melted butter.

Bake in a moderate oven (350º) about 30 minutes.

Serve with lemon sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

LEMON SAUCE

1 egg beaten

1 cup sugar

1 lemon rind – grated

Juice of 1 lemon

½ cup of water

Mix ingredients together, and cook over low heat, until it boils hard.  It is necessary to stir well at all times while cooking to avoid scorching!  Serve warm over Apple Dumpling.

Mmmmmmmm – delicious!!

From Agnes A. Lites [my mother]

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat!-Desserts-Cakes-Part 3

27 Oct

SUNDAY MEMORIES

Judy Willa

Before I leave the Let’s Eat Cake – there is one more I would like to mention:  Apple cake from Georgia.  I found this recipe from Paula Dean on the Food Network and have made it several times, and we enjoy it.  

You can also find this recipe on Paula Deen’s website.

APPLE CAKE FROM GEORGIA

Grandgirl’s Fresh Apple Cake From Georgia

Recipe courtesy of Paula Deen

On the Food Network

Cake:

Butter, for greasing pan (I used spray Pam)

2 cups sugar

3 eggs

1½ cups unsweetened apple sauce

¼ cup orange juice**

3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

1 peeled and finely chopped apple

1 cup shredded coconut

1 cup chopped pecans

Sauce:

½ cup butter (1 stick)

1 cup sugar

½ cup buttermilk

½ teaspoon baking soda

Preheat the oven to 325º F.  Generously grease the pan.

For the cake:  in a large bowl, combine the sugar, eggs, apple sauce, **orange juice, flour, baking soda, salt, cinnamon and vanilla extract, and mix well.  Fold apples, coconut, and pecans into the batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1½ hours.

Shortly before the cake is done, make the sauce:   Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly.  Boil for 1 minute.  Pour the sauce over the hot cake in the pan as soon as you remove it from the oven.  Let stand 1 hour, then turn out onto a rack to cool completely.

Judy’s notes:  

1.  I am not fond of coconut, so I did not use it when I made this cake..

2.  I did use real butter for the sauce

3.  I don’t keep buttermilk on hand, so I make my own:  ½ cup milk, and mix in ½ 

tablespoon either lemon juice or vinegar to sour.  Let stand at least five (5) 

minutes.

4.  After the “buttermilk” has been made, mix in the baking soda before you add it to the 

saucepan.

5.  Make quite a few cuts in the cake before you pour the sauce over it, so it will seep 

down into the cake better.

6.  I tested my cake at 1 hour 20 minutes, and it was done.   I suggest you test it at 1 

hour 10 minutes, and again at 1 hour 20 minutes, if it isn’t done.  My oven seems

to bake hot, so it didn’t need that extra 10 minutes to be done.

 7. ** I don’t use orange juice, so I use lemon juice with two packets of Stevia mixed in.

 8.  DO NOT USE LOOSE GRANULATED STEVIA as a substitute for the sugar in

      this recipe.  I tried it once, and it did NOT rise!  Use regular granulated sugar.

 9.  I find it easier to mix in the spices and nuts BEFORE you add the flour – while the 

      batter is a little “juicy”.  You might try adding the apples early, as well.         

10.  I use a one-piece Angel Food pan for this.  If you use one that has a “lift-out” center,           the glaze will run out of the pan.  The one-piece keeps it in the cake.  This could be                                                              made in a Bundt pan, if desired.

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat!-Desserts-Cakes-Part 2

20 Oct

SUNDAY MEMORIES

Judy Wills

Photo Credit Google Search and NYT cooking

I don’t remember just where I got the recipe for my favorite pound cake, but I made it often when we lived in Wiesbaden, West Germany, and the years following.  It was a bit time-consuming, as the “batter” needed to be whipped with an electric mixer (at that time I only had a hand mixer), until it turned “white.”  That’s a little difficult to describe, but the batter actually takes on a “white” look after being beaten for a while.  The cake doesn’t work well unless it gets to that point.  And the color change IS noticeable.  The other ingredients are added, then baked in an Angle Food pan, or possibly a Bundt pan, if you desired.  I liked the look of the Angle Food pan.  After cooling, the icing is made and applied.  It consists of softened cream cheese and crushed pineapple, as well as powdered sugar mixed together.  It became one of my favorite cakes to make and eat.  The cake itself was wonderful, but with the icing…yummmm.

I made that cake one evening when the Deacons from our church in Wiesbaden had come to our house for a meeting.  The cake went fast, many asking for seconds, in spite of how rich it was.  One gentleman came up to me and told me that he didn’t like pineapple…but this was the best cake he had ever eaten and would I give his wife the recipe??!!  

Since this was one of my favorite things to make, when we moved to Florida, I made it for one of our family gatherings.  Not one single comment – good or bad – from anyone there!  And so, I’ve not made it since.  No need to make something no one liked.

One of my favorite cakes to make, and an easy one, is what lot of people call Texas Sheet Cake.  I got the recipe from a friend, named Mabel, so I just called it “Mabel’s Chocolate Sheet Cake.”  The cake mixture is actually made in the 15″ x 10″ lipped pan.  Mix it all together, then bake.  While cooking, make the chocolate icing, with powdered sugar and pecans.  Put the icing on the cake when it comes out of the oven, then let it cool together.  I learned the hard way that it is tastier when it is completely cooled.  For some reason, it just doesn’t taste as good when it is warm.  Weird!  But this is a GREAT cake.

When Kraft developed its Miracle Whip salad dressing, they presented a cake recipe to help market the salad dressing.  Sounds strange, but it made the BEST chocolate cake ever – nice and chocolatey and moist – probably the most moist chocolate cake I’ve ever eaten.  It became my brother’s favorite cake.  There was also an icing along with the cake recipe that took a bit of work.  But it was well worth it.

Mother used to make the cake fairly often, especially when Bill (my brother) was home, but made it less frequently after he left home.  I believe I have made it once or twice, but not very often.  As I said, it is a bit of work, and I tend to be lazy!

When we were first married and Fred was studying at the Seminary (Southwestern Baptist Theological Seminary in Fort Worth, Texas), we were poor students.  But somewhere I found this recipe for Lemon Jell-o Cake, and I remember making it often.  However, I haven’t made it in many years, but I remember the taste of it, and how much we enjoyed it.

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Desserts-Cakes-Part 1

13 Oct

SUNDAY MEMORIES

Judy Wills

Photo Credit Google Search and NYT cooking

Now onto some of my favorite things to eat – and possibly to make.  I have made quite a few cakes in my lifetime, some turned out better than others.  Of course there are the boxed cake-mixes that work well.  And the flavors have improved over time.  I found I like the Duncan Hines mixes more than Betty Crocker (sorry Betty), and I find them richer and more flavorful than others.

At one point of time, back when we were living in Wiesbaden, West Germany, I took a cake decorating class.  I generally made the cake to work on from a box mix.  I knew a few of the ladies in the class who made their cakes from scratch.  I wasn’t that brave.  But the class was fun, even if I didn’t think most of my “decorations” turned out well – especially compared to others in the class.  Until I took the cake home and Fred and Karen (just a toddler at the time) got a look at it.  Their ooh’s and aah’s were enough to make me think I had created a masterpiece!  That was quite rewarding.

While I didn’t – and haven’t – done much with my cake decorating since then, I do remember making a cake for a ladies bowling celebration.  I remember making it as a sheet cake; I “divided” the cake into squares with some kind of icing design.  Within each square, I made alternating icing ornaments – bowling balls and bowling pins.  The balls I made with icing rolled carefully and gently between my hands to shape the balls.  I had taken white icing and delicately swirled another food color in it, so none were a solid white or colored.  The pins I made/shaped icing on a toothpick, then “painted” a line around the “neck” in red food coloring.  I thought it was pretty cute, and my family did, as well.  The ladies were impressed.  I’m just sorry I never took pictures of it.  The memory is just in my head at this point.  It was fun.

One thing I learned about cake making/decorating – I don’t care how good the “decorating” was, if the cake was over-cooked, dried out, tough…the cake wasn’t a success.  I tried to make the cake the best I could…fresh and tender and “moist.”

One little thing I’ve found recently, and Fred and I enjoy, is a “mug cake.”  I found this recipe and have been making it occasionally after a supper meal if we want something just a little sweet.  According to the recipe, in a mug (no small glass here – a regular MUG), place three tablespoons of the dry cake mixture, then two tablespoons of water, stir until blended, and cook in the microwave for one minute (I usually cook it on high for one minute and one second).  Top it with vanilla ice cream and yummmm.  According to the recipe, you can use any flavor cake mix you want, but the second cake mix MUST be Angel Food!  I put them in a Tupperware bowl (yes, I still have those), and stir them with my whisk until thoroughly mixed together.

Scanned from the recipe I copied

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat!-Casseroles

6 Oct

SUNDAY MEMORIES

Judy WIlls

Credit Google Search and Mirko Fabian

I know that many people, when they just hear the word CASSEROLE, hold their noses.  There just isn’t a casserole they like.  And so they aren’t interested in anything pertaining to casserole cooking.

But I beg to differ – I have found many casseroles that my family and I like.  Take, for instance, the “Lattice Topped Chicken and Vegetable” casserole that we used to have frequently.

Scans of the recipe I use

It is a meat-and-vegetable dish, all in one.  I don’t remember just where I found the recipe for this dish (looks like I cut it out of a magazine), but I would make it frequently when our girls were living at home.  Layer vegetables – I would even place frozen mixed vegetables in the pan first – then cooked, shredded chicken on top of the vegetables, then a layer of cheese.  Top all that with a Cream of Mushroom Soup mixed with a cup of milk, then cut strips of canned pastry into a “lattice” form, more shredded cheese, then fried onions on top of everything and bake.  Yummmm!  Tasty and easy.  I have also found it to be just the thing to take to a church pot-luck dinner, or to a friend that was house-bound because of illness or surgery.  Cook it in an aluminum pan and then there’s no need to get the pan back.  Great recipe.

And then there’s the pineapple casserole our son-in-law makes – and has given me the recipe.  Again, another good thing to take to a church dinner.  There is usually none of it left at the end of the meal.  Crushed pineapple and juice in a mixture with sugar, flour and eggs, topped with torn pieces of bread that is topped with butter and baked.  Wonderful!  Our daughter has a different recipe that is good as well, that includes crushed crackers and cheese.  Both are delicious.

Pineapple Casserole

28 oz. canned crushed pineapple with juice

     (1 large + 1 small can)

1 Cup Sugar

4 TBSP Flour

2  Eggs

2-3 slices bread torn into small pieces

1/4 lb butter (1 stick) or as needed

Mix first four ingredients together and pour into baking dish; top with bread pieces and dot with butter.  Bake at 350 degrees for 45 minutes until set.

Enjoy

Then there’s the standby casserole – Green Bean Casserole.  It’s been around since the 1960’s and I’ve made it so often, that I don’t make it any more – nor do I eat it.  But it’s quite easy to make, and goes well with a dinner menu, especially.  I’ve seen it a lot at Thanksgiving meals.   Green beans, Cream of Mushroom Soup mixed with milk, toasted almonds on top.  It really is good.

Credit Google Search and BudgetBytes

When we were first married, and didn’t have much money – we were poor school students after all – and I was a working wife, I would frequently make tuna casserole for our meal.  I made it so often that I haven’t made it in any of the years since.  Really burned us out on it!  But it’s easy and inexpensive to make.  

Credit Google Search and BudgetBytes

Not really a “casserole” as such, but one thing I’ve been making for a lot of years, that most people enjoy – Applesauce Jell-o®.  Not sure where I learned this recipe, but it has a great taste, and adds color to any meal.  I use either one large or two small boxes of sugar-free Jell-o® – usually Raspberry, although any flavor would do.  Raspberry is just such a bright, deep, red, and has a fantastic flavor.  Dissolve that in two cups of boiling water, then add two cups of unsweetened applesauce and one teaspoon of ground cinnamon.  Mix well, pour into the serving dish, cover with plastic wrap and chill until set – overnight if you want.  It is REALLY good!  Jell-o® with texture!

Credit Judy Wills

I really like my half-apple bowl for this dish

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat!-Meatloaf

22 Sep

SUNDAY MEMORIES

Judy Wills

Credit Pixabay

Anyone out there who likes meatloaf?  Anyone have a recipe for meatloaf that they think is the world’s best? Well, I don’t have one.  I have made meatloaf in my lifetime of cooking, but it’s not my favorite thing to make.  Kinda messy, if you know what I mean.  It just doesn’t work unless you get you (clean) hands right down into the hamburger meat and mix it up.

I have eaten a lot of meatloaf in my time, and some better than others.  Fred’s Mother had a recipe that I’ve copied and used to make up upon occasion, but that’s been many, many years ago.  It calls for ground round steak, eggs (separated), minced onion, horseradish, dry mustard, catsup, celery, minced parsley, carrots, garlic, salt, pepper, and minced green pepper.  The neat thing about it, is that the eggs are separated, saving the egg whites.  They are later whipped into stiff peaks and folded into the mixture.  But there are several items in this recipe that prohibit me from making it.  Fred doesn’t eat horseradish or catsup.  Karen doesn’t – or didn’t – eat green peppers.  Funny story about that;  the first time Fred’s Mother made it for us, she was describing the ingredients to us and when she was about to mention the above prohibited items, I was trying desperately to frown and silently shake my head “no!!!”  I knew neither of them would eat it if they knew all that was in it! Fred tells me that his Mother would actually buy a round steak and grind the meat herself – actually, Fred remembers doing the grinding, rather than his mother.  Now that’s a memory!

                                                              Credit Google search

However, Fred and I have discovered that Cracker Barrel makes an excellent meatloaf.  Since we like to eat out at lunch mostly, we find the cut the meatloaf in about half the size that they have for the supper time.  That suits us just fine.  Their recipe is quite tasty, and I’m convinced that they use tomato sauce to top the loaf with, rather than catsup – at least it tastes like that to me, and Fred is able to eat it, as well.

For many years I’ve heard about “meatloaf sandwiches” but have never tried one.  Since most meatloaf dishes are made in a “loaf pan,” one recipe will fill an entire pan and make quite a bit of meat. 

Credit Pixabay

And so, I can understand cutting some off the loaf and make it into sandwich the next day.  However, I’m thinking that it needs to be at least warmed, if not a hot sandwich.  Somehow, cold meatloaf just doesn’t appeal to me!  How to make it?  Just two pieces of bread with the meatloaf in between?  Possibly with sliced onions, tomato slices, cheese?  Now that sounds like a sandwich to me!  And possibly on a sub roll, or toasted Sourdough bread.  Hmmm, that’s beginning to sound good and making me hungry!

Credit Google search and Meatloaf and Melodrama

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat-Spaghetti-Part 2

15 Sep

SUNDAY MEMORIES

Judy Wills

Credit ChurchArt.com

Last time I wrote about my favorite spaghetti recipe that I use all the time.  But that’s the home-made version. We do, upon occasion, eat out at an Italian restaurant, and usually get their spaghetti.  There aren’t too many Italian dishes that I care for, spaghetti and lasagna being the main exceptions.

We have some friends that we join in a meal once a month.  When we started out on that journey with them, we were eating at Olive Garden each month.

Credit Google Search and Olive Garden website/assests.friendseat.com

 Perusing the menu, I just didn’t find anything other than the spaghetti or lasagna that I really wanted to eat.  And the spaghetti usually won out. 

Credit Google search and Olive Garden website/a.mktgcdn.com

However, I kept thinking that it was a LOT of noodles and not nearly as much meat sauce as I would like.  Then the husband of the couple ordered the spaghetti, but with a side dish of extra meat sauce – and that’s what I’ve been doing ever since.  Yes, I pay extra for the extra meat sauce, but it makes just enough sauce to counter the noodles.  But we like my recipe better.

Many, many years ago, when Fred was still Active Duty Air Force, he made a trip down to Orlando for one of his business trips.  He told me about this neat place, called Disney Village Marketplace* that his group went to.

Credit Google Search, Disney website/www.huitt.zollars.com

They stayed in a hotel near to Disney Village, that had a spaghetti eatery in its restaurant.  So when we came down as a family for a Disney visit, we went to that eatery, and were pleased with the spaghetti.  I have no idea whether or not it is still in business.  But we still like my recipe better.

Also many years ago, there was a chain of Italian restaurants called The Spaghetti Warehouse.  Seems like we found one and had an enjoyable meal there – but I don’t remember just where it was.  I Googled the name, and there is only one listed – in Columbus, Ohio.

Our Sunday School class likes to get together for a Christmas meal each year, and one year we went to a recommended-Italian restaurant called Il Pescatore.

Credit Google Search; Il Pescatore website/cdn.usa.restaurants.info

It’s a quaint eatery, and the food is quite authentic.  Good salad and good spaghetti.  But we still like my recipe better.

We’ve eaten at Maggiano’s Little Italy on International Drive in Orlando several times and have enjoyed the food.  They have so many good Italian dishes there, but the spaghetti is top-notch.  And we still like my recipe better.

When we lived in Heidelberg, West Germany, our church called a man to be our pastor.  He and his family arrived in December, 1981.  We had planned to have their family come to our apartment and meet us, when we learned that Greg (pastor) had injured his back and was essentially bed-ridden.  I had made a large pot of my spaghetti for supper, so I just put a lid on the pot, went to the neighborhood bakery and got a loaf of bread, and we took it all up the hill to their apartment!  It traveled well, and re-heated easily.  And all that to say that their son saw our daughter and an attraction was started.  They’ve now been married for nearly 38 years!  All because of spaghetti!  Mine’s the best!!

*P.S.  Disney Village Marketplace became Downtown Disney and is now Disney Springs

Credit Google Search and Disney Spring website/disneyworld.disney.go.com/afterhours

                                        ~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat-Spaghetti

8 Sep

SUNDAY MEMORIES

Judy Wills

Credit ChurchArt.com

Spaghetti is a true Italian dish…I think.  I know that pizza is not, although we associate it with Italian foods. And while, when we think of “spaghetti” we think of the whole dish – noodles, sauce, meatballs (perhaps), and cheese – spaghetti is actually just the noodles.  There are so many varieties of sauces that go over the noodles, that we have just come to call it all “spaghetti” and think we know what we mean.

I actually do not remember my Mother making spaghetti.  Perhaps she did, but I don’t remember it.  Consequently, after Fred and I married and moved from Albuquerque, New Mexico to Fort Worth, Texas, I found a spaghetti recipe on the label of the Crisco can.  With some adjustments, I’ve been using that same recipe ever since.  And I/we like it better than another spaghetti we’ve eaten.  I’m afraid that’s pride talking….

Photo by Judy Wills

I started out making it exactly as the recipe calls for – with one exception.  It says to brown the hamburger meat in Crisco.  Well THAT doesn’t make any sense!  I mean, I’m browning the meat to get the fat OUT…why would I brown it in fat to begin with?  So I just browned the meat without the Crisco.  I add chopped onions as the meat is browning.  The recipe called for canned mushrooms – stems and pieces.  I finally realized that I like sliced button mushrooms better, so that’s what I use now.  

Photo credit Judy Wills

It calls for one 8-oz can of tomato sauce.  I found that to be too “juicy” or runny, so I’ve changed that to one 8-oz can of tomato paste.  Okay…that’s MUCH better.

Photo credit Judy Wills

In recent years I have added diced tomatoes, rather than whole tomatoes that I had to cut up. 

Photo credit Judy WIlls

Lazy, I know, but it’s easier. I learned that just a little bit of sugar cuts the “acid” in the tomatoes, so I’ve been adding about one tablespoon of sugar to my sauce.  

But the final “adjustment” I’ve made to that recipe is…wine.  I started out using cooking wine.  I then discovered that it has a lot of salt in it, so I started using regular wine instead.  As Fred likes to say – if it’s not good enough drink…it’s not good enough to cook with.  And that’s funny coming from him…since neither of us drink wine!  I have never developed the taste for it…just don’t like the taste at all on my tongue.  However, in foods, the alcohol is cooked out and just the taste of the wine to enhance the flavor is left – and it’s GREAT!

I get a lot of teasing from my daughters about that wine.  I started by measuring it very carefully into the spaghetti sauce – six (6) tablespoons per batch.  Now I just pour it into the bowl of my wooden stirring spoon, flip the spoon to empty it into the sauce, then flip it back – all the while pouring, never stopping!  The girls really kid me about that!  But it really makes the sauce delightful.

So that’s my spaghetti sauce – and it’s really our favorite.  I now make a double batch each time I make it, spoon it into Corning Ware dishes into serving sizes for Fred and me, and freeze it.  It usually makes about six servings for the two of us.  I can just whip it out of the freezer and microwave it to heat while I’m cooking the noodles – and we have our meal..And that reminds me – I have gotten to where we like Angel Hair pasta rather than  regular spaghetti noodles.  At one point in time I used Vermicelli noodles, but find we like the Angle Hair even better.

Photo by Judy Wills

How about my readers?  Anyone have a favorite spaghetti recipe?

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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