Grandma Cory’s X-mas Nut Thin Cookies

January 5th, 2016

Rich and Tyler’s Grandma used to make these along with Thumbprint and Snowball cookies every year. These were always my favorite as they spread out when baked and become a buttery nutty crisp thin cookie.

 

1 c Butter

1 c Sugar

1 1/2 c Flour

2 Eggs

1 c chopped Pecans

1 tsp Vanilla

1 1/2 tsp Salt

Whole Pecans

 

Mix all together, drop by teaspoon full, set 1 whole pecan on top. Bake at 350* til brown.

Recipe-Quiche

November 14th, 2014

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The beauty of this recipe is the versatility of it. It can be served for breakfast, brunch or dinner, made in advance and reheated, and freezes well. Use your imagination and whatever is in season. For Christmas brunch, I like to use red and green bell peppers, in the springtime I use asparagus, in the summer I add broccoli, in the fall spinach and hearty mushrooms. Diced ham or bacon also add a nice touch.

2 Pillsbury Pie crusts – Follow directions on package. Roll each one onto a glass pie dish, poke holes in the bottom and pre-bake for 10 minutes.

Saute diced onions and bell peppers, mushrooms, or steam chopped broccoli or asparagus-about a cup for each pie.

2 cups grated Swiss cheese for each pie (a sprinkle of grated cheddar on top for color is an option).

4 Farm fresh eggs-each

1 cup half n half

1/8 tsp fresh grated Nutmeg

Salt and pepper

Layer one cup cheese on bottom of each pie, add veggies and/or meats of any combination you like, add another cup of cheese.

Beat together eggs, cream, and seasonings til well mixed, pour over top.

Bake in 350 degree oven for 35-40 minutes and nicely browned on top. Let rest 5 minutes before serving, or cool completely before covering with foil and put in freezer.

 

Lauren’s Grapefruit Margarita

September 8th, 2011

I love to give credit where credit is due, and nothing makes me prouder than to post my relatives or friends tried and true recipes. However, when that relative is one of my own children, I have hit the jackpot. I am proud to have raised little foodies whose eating lifestyles has been transformed by sharing farm fresh, locally grown, organic  food over our table throughout the years. And now, my daughter Lauren has taken it one step further by creating enjoyable beverages and a blog to share with others! Check her thoughts out at: BlueRoseGold, while sipping one of these tasty margaritas!

2/3 c. tequila

1/3 c. Triple Sec

Splash of orange juice

1/4 c. fresh squeezed lime juice

1 1/2 c. of fresh squeezed grapefruit juice

Splash of sugar water

2 c. ice

Blend and pour into a sugar rimmed glass and enjoy!


Recipe-Red Potato Salad

April 28th, 2011

Oh, I just found this on a piece of scribbled note paper from last summer and was reminded how yummy this was when I took it to a picnic at the beach. Now that’s a great food memory!

Steam for 10-15 min, pour into bowl and cover with a towel, let stand for 10-15 min.:

3 lbs quartered Red Potatoes

Meanwhile, whisk together:

1 c. Mayonnaise

1/4 c. Buttermilk, milk or white wine (or combination of)

2 T. Dijon mustard

1/2 c. fresh Dill

1/4 tsp. pepper

Add to Potatoes when cooled:

1/2 c. chopped Celery

1/2 c. chopped Red Onion

Pour dressing and keep cool til serving.

Recipe-Ina’s Spring Green Pea Soup

April 28th, 2011

This light and refreshing soup received rave reviews when I served it as a starter on Easter. It was especially lovely ladled into robin’s egg blue china I inherited from my aunt.

Melt:

1/4 c. Butter

Add and saute for about 10 min.

1/2 c. Onion diced

1 c. chopped Leeks

Add and heat through:

2 c. Chicken stock

10 oz. frozen Peas

Add:

1/3 c. fresh Mint leaves

1 tsp. Salt

1/4 tsp. Pepper

Add one large ladle into blender and blend on low til creamy. Slowly add ladle by ladle into the top of blender.

Chill at this point, til ready to serve or:

Add and warm through:

1/4 c. Creme Fraiche

2 T. fresh chopped Chives

Serve with a dollop of creme fraiche and chives on top.

Recipe-Aunt Rita’s Spanish Chicken

January 24th, 2011

Brown whole chicken legs in a saute pan til golden (or just dark thighs).

Sprinkle with salt and pepper.

Add:

1 c water

1 tsp dried chopped Jalapeno (or use fresh)

1 T chicken bouillon

1 heaping T garlic

Splash of fresh lemon

1/2 c chopped fresh cilantro

Cover and simmer til cooked through, about 45 minutes. Serve with brown rice.

This turns out tender and delicious.

Recipe-Aunt Phyllis’s Blueberry Jello

January 23rd, 2011

Mix together:

1 Lg box Rasberry Jello (made to recipe)

1 16 oz can Crushed Pineapple

1 can Blueberry Pie Filling

Pour into a bowl or 12×9 dish, and chill til firm.

Meanwhile, mix together in a separate bowl:

3/4 of a 16oz container of Sour Cream

3/4 of a small container of Cool Whip

1-8oz Cream Cheese, softened

Spread over firm jello and chill til firm and ready to serve.

This is a big hit at Thanksgiving!

Recipe-Grandma Cory’s Crescent Christmas Cookies

January 20th, 2011

1 c butter

2 c flour

2 c chopped pecans

1/3 c sugar

2 tsp vanilla

1 T water

1/2 tsp salt

Mix all ingredients together and roll into crescent shaped cookies. Bake in 350 degree oven for ten minutes. Let cool and roll in powdered sugar. Grandma Cory always baked these along with Nut Thins (recipe below) and Thumbprint cookies (recipe in Betty Crocker Cookbook). Traditions are a wonderful thing and I have tried to uphold this one every year.

Recipe-Veronica’s German Pastry

January 20th, 2011

Blend together:

1 c butter

1- 3/4 c sugar

1 tsp vanilla

Add 4 Eggs, one at a time.

Sift together:

3 c flour

1/2 tsp salt

1-1/2 tsp baking powder

Add to mixture, beat thoroughly. Reserving 1 cup of batter for topping, spread into greased cookie sheet leaving a one inch gap between edge of batter and pan.

Cover with pie filing flavor of choice. Add by spoonful remainder of topping. Bake in pre-heated 350 degree oven for 20-25 minutes til light brown. Cool and sprinkle with powdered sugar.

Recipe-Grandma June’s Cherry Cheese Cake

January 20th, 2011

For the crust:

1- 1/2 c flour

1/2 c butter

2 T sugar

1/2 c finely chopped nuts

Mix together and press into a greased 13×9″ pan. Bake at 400 degrees for 15 minutes til brown. Let cool.

For the filling:

2-8oz pkgs cream cheese

1 c powdered sugar

2 T milk

Beat together, spoon in and spread over crust.

Sprinkle:

1 c chopped nuts on top of filling.

For the topping, beat til stiff:

1 c whipping cream

1 tsp vanilla

2 T sugar

Spoon over nut topped cake.

Spread  1 can Cherry Pie filling on top, and refrigerate overnight.

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