Funeral Potatoes- Revisited

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Oh, I’ve truly become a woman of the 21st century now. For you see, my friends, I’ve discovered something remarkable indeed.

It is called Frozen Southern Hash Brown Potatoes.

Yeah. I know.

Some of us are slow to jump out of the horse cart and move up to light speed.

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I took the same amazing Funeral Potatoes recipe that we have used anciently, and traded the 10 billion pounds of potatoes out–those 10 billion pounds of potatoes that took a month to cook and a week to cool and hours to cut up–but I digress…and possibly exaggerate.

ANYway, you trade the old potatoes out for three bags of these little, already cooked, frozen babies and POOF! you’ve just added back a year to your life. They taste just as good and look amazing on top of it all.

Oh, the miracles and wonders of culinary science…

and jumping out of the cart.

 

Honey Whole Wheat Bread

 

I have no earthly idea why I have never posted this particular recipe before now.

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Most likely, it’s because I haven’t actually baked homemade bread since my boys were in their teens–and that–was a million years ago.

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So, it was quite a lovely exercise to pull out my daddy’s old bread pans and the ancient bread cookbook–that was written in the stone age, before microwaves, dough hooks, and bread machines–and show myself that a pretty little loaf of the most scrumptious bread, can indeed be made without all of that fal-da-rall.

I’m really good at run-on sentences. Be brave.

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I was waiting around, hoping to find my “I’ll-knead-that-for-you-ma’am” mixer–when it dawned on me that people have been making bread for a very long time, without a mixer.

Der.

Silly me.

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How does it taste, you ask? This stuff is light and fluffy with just the right amount of crusty, chewyness around the edges, that’s liable to make your eyes roll back in your head.

That’s how it tastes. Uh-huh.

I’m not kidding.

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You’ll need to sit down for this.

You can thank me later.

Honey Whole Wheat Bread
 
Ingredients
  • 2 Tbsp active dry yeast
  • ½ c warm water
  • ⅓ c honey
  • 1 Tbsp salt
  • ¼ c shortenting
  • 1-3/4 c warm water
  • 3 c whole wheat flour
  • 3-4 c unbleached flour
Instructions
  1. Dissolve yeast in ½ cup warm water in large mixing bowl.
  2. Stir in honey, salt, shortening, and 1-3/4 c water, and whole wheat flour.
  3. Mix till smooth.
  4. Stir in enough unbleached flour to make dough easy to handle.
  5. Turn dough onto lightly floured surface and knead until smooth and elastic--about 10 minutes.
  6. Place in greased bowl; turn dough greased side up.
  7. Cove with warm damp towel.
  8. Let rise in a warm place until double, about 1 hour.
  9. Punch down dough and divide in half.
  10. Flatten each half with hands into a rectangle.
  11. Place loaves in 2 greased loaf pans.
  12. Brush lightly with butter
  13. Let rise until double, about 1 hour.
  14. Heat oven to 375.
  15. Place loaves on low rack so the tops of the pans are in the center of oven.
  16. Bake until loaves are golden brown and sound hollow when tapped--40-45 minutes.
  17. Remove from pans and let cool on wire rack.

 

The Origin of Instant

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My mom had this little comic pinned to the kitchen bulletin board for most of my life.  I think she used it to defend her love for that “new” product… Hamburger Helper.

I swear, we didn’t know it was a nuclear toxin.

It was just, you know, faster.

Yikes.

Gr Signature

Chocolate Peanut Butter Cookies

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I found this luscious little recipe lonnnng ago, when my kiddos were small. Everyone who ever popped one in their mouth would say, “Ooooh,  chocolate AND peanut butter. Where’s the milk?”

It was definitely a family favorite.

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Then, we moved…like 50 times. Ok, maybe it just felt like it. ANYway, in all the hustle and bustle of packing and unpacking, and the kids growing up and having their own kids (what?!!), somewhere, somehow we lost the recipe. And no, I did not have it memorized. That would have been smart.

Gone. Gone. Gone. Oh, the tears we wept.

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Then one magical day, as I was sorting through an old recipe file that belonged to my mom, what should fall innocently out, onto my lap? My long, lost Chocolate Peanut Butter Cookie recipe!! WA-dang-HOOOO!!! I still have idea how it even got in there in the first place, but who cares? Can you hear me singing, “Re-u-ni-ted and it feeels so gooooood,” ? Well, I am.

Now, my friends, you are free to sing and dance and frolic merrily, while you eat these amazing things. But, the catch is–you have to make them yourself.

I’m eatin’ mine.

Don’t forget the milk.

Gr Signature

 

 

Chocolate Peanut Butter Cookies

3/4 cup butter

1 cup peanut butter

3/4 cup sugar

1/4 cup brown sugar

1/2 cup cocoa powder

1 large egg

2 tsp vanila extract

1/2 tsp baking soda

1-1/4 cups flour

Heat oven to 375 degrees
In a large bowl beat butter and peanut butter until creamy.
Add sugars, cocoa, egg, vanilla, and baking soda; beat until fluffy.
Slowly add flour and mix on low speed just until flour is blended.
Roll into 1 inch balls and roll in sugar.
Place on ungreased cookie sheet about 1-1/2 inches apart.
Flatten with a glass.
Bake for 8 minutes.
Remove from oven and cool for one minute before removing to a wire rack.

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5.0 from 2 reviews
Chocolate Peanut Butter Cookies
 
¾ cup butter 1 cup peanut butter ¾ cup sugar ¼ cup brown sugar ½ cup cocoa powder 1 large egg 2 tsp vanila extract ½ tsp baking soda 1-1/4 cups flour
Ingredients
  • ¾ cup butter
  • 1 cup peanut butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup cocoa powder
  • 1 large egg
  • 2 tsp vanila extract
  • ½ tsp baking soda
  • 1-1/4 cups flour
Instructions
  1. Heat oven to 375 degrees
  2. In a large bowl beat butter and peanut butter until creamy.
  3. Add sugars, cocoa, egg, vanilla, and baking soda; beat until fluffy.
  4. Slowly add flour and mix on low speed just until flour is blended.
  5. Roll into 1 inch balls and roll in sugar.
  6. Place on ungreased cookie sheet about 1-1/2 inches apart.
  7. Flatten with a glass.
  8. Bake for 8 minutes.
  9. Remove from oven and cool for one minute before removing to a wire rack.

Vintage Raisin Cake

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When I was a young girl, our family vacationed at the home of one of my aunts. She was a lovely, kind, farm-y sort of soul and I watched everything she did. Mostly because I was certain that someday I needed to be the same, exact type person and I wanted to learn from the best.

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One evening, after supper, she brought out the most luscious, Cinnamon Raisin Cake that I’d ever tasted. The really amazing thing was that I didn’t want to taste it in the first place because I am not a fan of raisins. AT all. Quite certain I told her so…politely.

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Pretty sure my aunt told me something like, “Too bad. Have some anyway. You’ll love it.”

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Oh, my goodness. Was she ever right.

She’s been gone for quite a while now. But today, for a few scrumptious moments…

we had her back.

It was lovely.

Gr Signature

 

 

Vintage Raisin Cake
 
Ingredients
  • 1 cup raisins
  • 2 cups water
  • 1 cup sugar
  • ½ cup butter
  • 2 eggs
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp allspice
  • ½ tsp cloves
  • 1 t vanilla
Instructions
  1. Cook raisins in water till about 1 cup of water is left.
  2. Whirl raisins and water in the blender for about 5 seconds.
  3. Cream sugar, butter and eggs.
  4. Add raisins and liquid.
  5. Blend in flour, salt, soda, vanilla and spices.
  6. Spread batter in 11 x 17 cookie sheet as though baking a cake.
  7. Bake at 350 degrees for about 15-18 minutes.
  8. While still hot, spread with thin layer of powdered sugar icing or sprinkle with brown sugar--if desired.
  9. Cool and cut into bars.