YUMMY GOOEY COFFEE CAKE

COFFEE CAKE IS ONE OF MY VERY FAVORITE DESSERTS. I LIKE BROWN SUGAR AND GOOEY STUFF, IT'S AS SIMPLE AS THAT. OF COURSE I THINK MY MOM'S RECIPE IS THE BEST. HAVE I SAID THAT BEFORE? YES, PROBABLY, AND I AM SURE YOU WILL HEAR IT AGAIN. MY MOM WAS A GOOD COOK AND I HAVE A LOT OF HER RECIPES. I'M SO THANKFUL FOR THAT. SHE'S BEEN GONE FOR 4 YEARS NOW AND WHEN I COOK THE THINGS SHE MADE IT HELPS ME REMEMBER HER A LITTLE BETTER. I MARVEL AT HOW MUCH MY MOM DID FOR HER KIDS. SHE WAS A SINGLE MOM MOST OF HER LIFE, WORKED VERY HARD AND CAME HOME AND WORKED SOME MORE. I DON'T THINK I EVER HEARD HER COMPLAIN ABOUT FIXING A MEAL THOUGH. SHE LIKED TO COOK AND I AM GLAD THAT I HAVE THAT TRAIT FROM HER.
OK, BACK TO THE REASON WE ARE HERE, TO SEE JUST WHAT MAKES THIS COFFEE CAKE BETTER THAN MOST. THE KEY IS NOT TO OVER BAKE IT. NOTHING IS WORSE THAN DRY, STICK IN THE THROAT CAKE. THE SECRET IS SMOOSHING, YES I AM SURE THAT'S A WORD, THE TOPPING DOWN INTO THE CAKE BEFORE YOU BAKE IT. YES, IT'S AS SIMPLE AS THAT. SMOOSH THE TOPPING AND IT WILL BE DELICIOUS.
I HOPE YOU ENJOY THIS AS MUCH AS WE DO HERE IN OUR HOUSE, AND MAYBE IT WILL BRING BACK SOME FOND MEMORIES FOR YOU TOO.
ENJOY!!!

MOM'S YUMMY, GOOEY, COFFEE CAKE

PREHEAT OVEN TO 350 DEGREES

1 1/2 CUPS SUGAR
1 STICK MARGARINE
2 EGGS
1 CUP MILK
3 CUPS FLOUR
4 TEASPOONS BAKING POWDER
1 TEASPOON SALT

TOPPING
1 1/3 CUP BROWN SUGAR
4 TEASPOONS CINNAMON
4 TABLESPOONS FLOUR
4 TABLESPOONS MELTED MARGARINE OR BUTTER

FOR THE CAKE
BEAT THE BUTTER AND SUGAR AND EGSS TOGETHER
ADD THE MILK AND MIX. BE CAREFUL OR IT WILL SPLATTER ALL OVER THE WALL, WELL MAYBE YOUR'S WON'T, BUT MINE DOES IF I BEAT IT TO FAST
ADD THE FLOUR, BAKING POWDER AND SALT.
BEAT TIL SMOOTH
POUR INTO A GREASED AND FLOURED 9X13 BAKING PAN
THIS IS A THICK BATTER SO DON'T BE ALARMED.

FOR THE TOPPING MIX THE BROWN SUGAR, FLOUR AND CINNAMON .
ADD THE MELTED BUTTER AND MIX ALL TOGETHER.

OK HERE'S THE PART THAT MAKES IT GOOD. TAKE ABOUT 2/3 OF THE TOPPING AND SPRINKLE IT ALL OVER THE CAKE BATTER. USE A FORK AND START PUSHING IT DOWN INTO THE BATTER, AND JUST KEEP PUSHING IT DOWN UNTIL YOU DON'T SEE ANY ON TOP. YOU CAN SEE FROM THE PICTURE ABOVE HOW IT LOOKS. I THEN JUST KINDA SMOOTH THE BATTER OUT ON TOP AND THEN SPRINKLE THE REMAINING BROWN SUGAR MIXTURE OVER THE TOP, BECAUSE OF COURSE YOU WANT A LITTLE CRUNCH TO GO ALONG WITH THE GOOEY STUFF.

NOW BAKE IN A 350 DEGREE OVER AND HERE COMES THE TRICKY PART. START CHECKING IT AFTER ABOUT 30-40 MIN. IT MIGHT TAKE 45 MIN. OR EVEN LONGER TO GET DONE. CHECK IT IN THE MIDDLE WITH A TOOTHPICK JUST LIKE YOU DO A NORMAL CAKE. WHEN IT COMES OUT CLEAN, YOU ARE GOOD TO GO.

IF YOU CAN WAIT TIL IT COOLS GOOD LUCK. I LOVE IT WARM . OH JUST WRITING THIS IS MAKING MY MOUTH WATER. THE CRUNCHY TOP AND THEN WHEN YOU BITE INTO IT AND IT'S GOT THAT BROWN SUGAR GOO INSIDE, OH IT'S JUST THE BEST. JUST ASK ME AND I'LL TELL YOU, OH WAIT , YOU DON'T HAVE TO ASK, I WILL TELL YOU WHETHER YOU WANT ME TO OR NOT, THAT'S JUST THE WAY I AM.

EAT UP!!!!!

WONDERFUL SPLIT PEA SOUP

SPLIT PEA SOUP

OK, I KNOW THIS IS NOT THE MOST GLAMOROUS SOUP OUT THERE, BUT IT IS JUST GOOD OLE DOWN HOME GOODNESS.
THERE ARE A FEW THINGS THAT ARE A MUST WHEN MAKING THIS SOUP.
FIRST, USE A HAM BONE IF YOU HAVE ONE. IT MAKES THE TASTE JUST AMAZING. NOW IF YOU CAN SETTLE FOR A LITTLE LESS THAN AMAZING YOU CAN USE HAM HOCKS, AND IF YOU CAN SETTLE FOR JUST A LITTLE BIT LESS THAN LESS THAN AMAZING YOU CAN USE SMOKED PORK JOWLS, WHICH IS WHAT I HAD ON HAND AND REALLY I WAS SURPRISED AT HOW GOOD IT WAS. BUT STILL GO FOR THE HAM BONE IF YOU CAN.
THIS IS ONE OF THOSE RECIPES WHERE YOU REALLY DON'T MEASURE, YOU JUST KINDA THROW IT TOGETHER. ADDING MORE WATER IF YOU NEED IT, CAUSE YOU REALLY DON'T WANT A THICK STICKY SPLIT PEA SOUP. THAT REALLY ISN'T VERY APPETIZING TO LOOK AT, LET ALONE TRY TO GET DOWN. THE SALT AND PEPPER ARE ANOTHER THING YOU JUST HAVE TO ADD AND TASTE UNTIL YOU GET IT THE WAY YOU WANT IT.
WITH ALL THAT SAID HERE GOES:

1 PACKAGE SPLIT PEAS
HAM BONE, HAM HOCKS OR SMOKED PORK JOWLS
CARROTS
WATER
SALT AND PEPPER

RINSE THE SPLIT PEAS AND PUT THEM IN A SOUP PAN, YOU KNOW, THE PAN YOU MAKE SOUP IN.
ADD A BUNCH OF CARROTS THAT YOU HAVE CHOPPED UP. I USE MY PAMPERED CHEF CHOPPER FOR THIS. IT WORKS WONDERS!!!!!
ADD ENOUGH WATER TO COVER THE SPLIT PEAS
ADD THE HAM BONE OR WHATEVER KIND OF MEAT YOU HAVE CHOSEN FROM THE LIST I GAVE YOU. DO NOT STRAY FROM THE APPROVED LIST

BRING TO A BOIL AND TURN DOWN TO A SIMMER. COOK FOR AT LEAST 30-40 MIN.
SALT AND PEPPER TO TASTE. THE AMOUNT YOU USE WILL DEPEND ON HOW SALTY YOUR MEAT CHOICE WAS, SO START OUT WITH LESS AND ADD MORE AS YOU GO.

I THINK THE LONGER YOU COOK THIS THE BETTER IT IS.
WHEN IT'S ALL DONE, REMOVE THE MEAT AND GET AS MUCH MEAT FROM THE BONE OR THE FAT AS YOU CAN AND PUT IT BACK INTO THE SOUP.
LADLE IT UP AND
ENJOY!!!!!!!!!!!

GREEN BEANS

GREEN BEANS

OK, SO THIS IS ONE OF THOSE RECIPES WHERE YOU WANT TO USE YOUR BACON FAT, YOU KNOW THE STUFF WE TALKED ABOUT LAST TIME. I TAKE MY KNIFE AND DIG A GLOB OF FAT OUT OF MY BACON FAT CUP AND PUT IT IN MY PAN TO HEAT UP, THEN I ADD SOME SLICED ONION. I USUALLY USE ONE WHOLE ONION. YOU CAN USE HOWEVER MUCH YOU LIKE, BUT I LIKE ONION AND THINK EVERYTHING TASTES BETTER WITH IT.
COOK THE ONION TIL IT GETS SOFT AND STARTS TO BROWN A LITTLE BIT. I THEN ADD 2 CANS OF GREEN BEANS AND 1 PINT OF MY HOME CANNED HORTICULTURE BEANS. NOW I KNOW PROBABLY NO ONE ELSE OUT THERE HAS EVER HEARD OF THESE. MY MOTHER IN LAW HAS CANNED THEM FOR YEARS, SO THAT'S WHERE I FIRST FOUND OUT ABOUT THEM. I'M PRETTY SURE YOU COULD JUST USE PINTO BEANS IN THEIR PLACE.
JUST COOK AS YOU NORMALLY DO UNTIL THEY ARE HEATED THROUGH. THESE WILL GET NICE AND CREAMY LOOKING FROM THE JUICE THAT IS ON THE HORTICULTURE OR PINTO BEANS.
I JUST LOVE THESE GREEN BEANS. IT'S HARD TO GO BACK TO JUST PLAIN OLE GREEN BEANS OUT OF A CAN AFTER HAVING THESE.
ENJOY!

BACON FAT

BACON FAT

DON'T YOU JUST LOVE BACON FAT? OH, I DO! THIS IS MY CUP OF BACON FAT THAT I KEEP IN THE REFRIGERATOR. IT'S NOT THE BEST PICTURE I KNOW, BUT THE TASTE SURE MAKES UP FOR THE LACK OF BEAUTY HERE. IF YOU ARE NOT FAMILIAR WITH USING BACON FAT IN YOUR COOKING YOU ARE SURELY MISSING OUT ON ONE OF THE FINER THINGS IN LIFE. I MEAN WHO DOESN'T LIKE BACON FAT. IT MAKES EVERYTHING YOU COOK TASTE BETTER.

NOW SOME OF YOU MAY BE ASKING, WHERE DO YOU BUY BACON FAT? WELL, YOU DON'T. YOU JUST HAVE TO FRY UP SOME DELICIOUS BACON FOR BREAKFAST AND THEN POUR OFF THE FAT THAT'S LEFT IN THE PAN INTO A CUP OR SOME OTHER CONTAINER(NOT PLASTIC THOUGH OR IT WILL MELT) AND KEEP IT IN THE REFRIGERATOR UNTIL YOU ARE READY TO MAKE SOMETHING ABSOLUTELY DELICIOUS. I WILL BE POSTING SOME OF MY FAVORITES SOON. THERE ARE JUST SOME THINGS THAT IF YOU DON'T USE BACON FAT IN THEM YOU MIGHT AS WELL NOT EVEN BOTHER FIXING THEM CAUSE THEY JUST AREN'T GOING TO BE AS GOOD.

I KNOW IT'S NOT THE MOST HEALTHY THING TO COOK WITH, BUT IT'S OK ONCE IN AWHILE, I JUST WOULDN'T BE COOKING WITH IT EVERYDAY.
NOW GO FRY UP SOME BACON AND THINK OF ALL THE WONDERFUL THINGS YOU CAN DO WITH THAT GORGEOUS BACON FAT!!!!!!!

MADONNA BROWN'S BREAD PIE

This past week I attended the funeral of our dear friend Max Brown. I had known Max and his wife Madonna, who passed away about 6 years ago, since I was in my early 20's. They were both a great example to me of just what good people are all about.
They loved the Lord and their family very much and it was evident in all they did.
I had the great pleasure to make Madonna's bread pie for the funeral dinner. I have had this recipe for years, but had not made it in a long time. I did a dry run the day before the funeral because I wanted to make sure I got it just right, and oh I was not disappointed. I love this humble pie. It reminds me of something that might have been made during the depression when using the basics was what you did. It is so easy to make and I had to ask myself why I hadn't made it in so very long. I hope you will all give this simple pie a chance to please your family. My kids always loved it. It's sweet, but not like a sugar cream pie. It's a little like bread pudding but much more moist. It's just a pie you have to make to appreciate.
ENJOY!

BREAD PIE

2 SLICES BREAD TORN INTO PIECES AND PUT IN THE BOTTOM OF AN UNBAKED PIE SHELL
MIX:
2/3 CUP SUGAR
2 TABLESPOONS FLOUR, ROUNDED
2 CUPS WHOLE MILK
POUR OVER THE BREAD AND SPRINKLE WITH CINNAMON AND BUTTER
BAKE AT 350 DEGREES FOR 55 MINUTES

THIS IS SO GOOD AND JUST REMINDS ME OF A TIME WHEN THINGS WERE SIMPLE.
I SUGGEST YOU USE WHOLE MILK TO GET THE BEST FLAVOR. I MADE IT WITH SKIM FOR THE DRY RUN AND IT WAS OK, BUT THE PIE FOR THE FUNERAL WAS MADE WITH WHOLE MILK AND IT JUST KNOCKED THE SOCKS OFF THE OTHER PIE.

RHUBARB PIE

As I am looking at this picture I am realizing I should have cut out a piece so you could see what this pie looks like. Oh well, maybe next time.
This really is one of my favorite pies. Rhubarb is a spring fruit that grows as a stalk for those of you who aren't familiar with it. It is very, very, sour. I remember as a little girl going out to our rhubarb patch, sitting down with a stalk that I had pulled from the ground and dipping each bite in a cup of sugar. Oh what fond memories that brings back. I especially like the looks of it in a pie when you get the nice red stalks, but mostly they are a green color. You can add some red food coloring to the pie mixture if you want to.
Anyway, I fixed this pie a week ago when we had some friends over for dinner. Ross had been asking for pie and I told him I would only make one if we had someone over to share it with. We both love pie, but we certainly don't need a whole pie to ourselves, although I think Ross would prefer this.
If you have never had rhubarb before I hope you will try it. With spring on it's way, or at least I hope it is, I will be making lots of different rhubarb recipes. I will be sure to share them with you.
Oh, and just to let you know, this is rhubarb that I had frozen last spring. If you use frozen rhubarb it is better not to let it thaw completely or it gets pretty mushy. I like to use it while it still has some ice crystals on it. With that said, here is my delicious rhubarb pie recipe, which of course I got from my mom!

RHUBARB PIE

4 CUPS CUT UP RHUBARB
1 1/2 CUPS SUGAR
4 TABLESPOONS FLOUR
1 BEATEN EGG

Mix all the ingredients together. Pour into a 9 inch pie shell. Add top crust and sprinkle with sugar. Bake at 425 degress for 40-45 min. or until your crust is done. As with all fruit pies you want to be aware that they can boil over, just keep an eye on it and if it looks like it's gonna get messy just put a piece of foil on the rack underneath it.

EASY MACARONI AND CHEESE

I like macaroni and cheese, but just don't want to go to all the work of boiling the pasta and then cooking the sauce. I know it sounds kinda lazy doesn't it, but oh well, that's who I am.
I came upon this recipe years ago and immediately knew I was going to like it. Can you guess why? That's right, it's easy. And Fast, and did I say easy. I mean this one is so easy the kids could make it, and I am pretty sure mine did. At least that is how I remember it, but sometimes I don't remember things exactly as they happened, this is what my children tell me.

Ok, so here is the recipe and now you have to try it, because why? IT'S EASY. Oh yeah, and good!!!!

MACARONI AND CHEESE

2 cups raw macaroni
2 1/4 cups hot water
1 pound cottage cheese
8 oz. shredded sharp cheddar cheese

Mix it all together. Put in a greased square baking dish or casserole dish, whatever you want to use. Bake at 375 degrees for 45 min. Stir it about half way through. It might take longer, depending on your oven. Serves 4-6.

I did something a little different this time around making it, I put the cottage cheese in the food processor. It made it more the consistency of ricotta cheese. Worked fine, so do whichever you want. I also put some bread crumbs on it this time and that was good, but not something I had ever done before.
ENJOY!