Coffee Cake!

Coffee Cake
Moravian Coffee Cake

My Grandma saved this very old recipe from years and years ago when she was young. She used to have her friends over for card games and they used to eat this delicious cake while they sipped their coffee. We do the same thing with Pudge and all the barn pals except we don’t have coffee, but carrot juice instead!

I hope that you will enjoy this wonderful recipe with your friends and play some cards while you sip your coffee drinks or cappuccinos!

Coffee Cake!

Ingredients:

1 1/2 cups of flour
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons of baking powder
2 Tablespoons of shortening
1 egg
1/2 cup milk

Directions:

Mix together dry ingredients, cut in the shortening. Add beaten egg to milk and add to all dry ingredients, mixing well. When ingredients are put into a lightly greased 8 by 8 pan, mix together the following:

1 teaspoon flour
1/2 teaspoons Cinnamon
3 Tablespoons of sugar
3 Tablespoons of butter

Spread over the top of the cake and bake at 350 degrees until done.

Enjoy!!!!!!!

Picnic Salads!

Hi Friends!

Its time to celebrate the 4th of July and boy do I have some great picnic salads to share! Pudge and I plus all our barn pals will be celebrating in the pasture tomorrow and we made a couple of tasty salads from Grandma’s recipe book to enjoy!

First up is PASTA SALAD!

Ingredients:

3 cups of diced tomatoes from the garden
Diced Cheese cubes – your choice (Cheddar, Mozzarella, Swiss)
2 Cloves of garlic, crushed
1/4 cup of fresh basil, chopped
1/4 cup of fresh parsley, chopped
1/2 Cup of Virgin Lite Olive Oil
Salt and Pepper to taste
Chopped Onions
Chopped large pepper
Grated carrot sticks – about 3
1 box of your favorite pasta or spaghetti

Directions:

Toss ingredients together and marinate for about 1 hour at room temperature. Cook the pasta in the meantime, drain and run under cold water. Drizzle a little oil on the pasta so that it won’t stick together. Once cooled mix with the vegetables that have been marinating and put in the refrigerator covered until serving time. This is very tasty after it has set awhile.

Potato Salad

Ingredients:

8 to 10 potatoes, boiled
2 stalks of finely minced celery
2 hard boiled eggs, chopped
1 tablespoon minced fresh parsley
1 medium Vidalia onion chopped fine
1 teaspoon celery seed
dash of salt, pepper, garlic powder
4 slices of cooked diced bacon
Mayonnaise

Directions:

Mix ingredients with enough mayonnaise to cover and chill until serving time.

We hope you will enjoy these tasty and easy to make salads at your July 4th picnics and beyond!

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Pineapple Upside Down Cake!

Chocolate Cake!
Chocolate Cake!

Hi Friends!!

How are you doing? Getting ready for all those FUN summertime picnics no doubt! My BFF Pudge luvs this time of year because it gives all the barn pals a great opportunity for Pasture Picnics! So luckily, my Grandma has given me one of the best recipes for a good old fashioned Pineapple Upside Down Cake that everyone here absolutely luvs!

So from my tack room kitchen to you!

Ingredients:

2 Cups of Flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 Cup of Sugar
1/2 Cup of Butter
3 Eggs
1 teaspoon of vanilla
2/3 cup of milk

Sift dry ingredients, cream butter and sugar. Add eggs, and add milk alternatively with flour that has been sifted with baking powder and salt.

Butter cake pan with a heavy coating of butter. Line with brown sugar.

Place in pan, slices of pineapple with maraschino cherries in center of each.

Pour over cake batter and bake from 45 to 60 minutes in a moderate oven (350 degrees F)

Serve while warm, garnish with whipped cream.

Yummy! Blueberry Muffins!

Buttons!
Buttons!

Hi Friends!
It’s summertime and that means lots of fresh fruits to enjoy at picnics!! My family really enjoyed fruits especially for breakfast and snacks!!! We loved to go blueberry picking and would get the best blueberries in local farmer’s markets for our fresh baked morning muffins.

Here is our most favorite family recipe! We hope you’ll give it a try and you may also add other fruits and nuts like apples, mango, raspberries, pecans! All kinds of things! Even chocolate chips!

Ingredients:

1 egg
1/2 cup of milk
1/4 cup olive oil or any light oil
1 1/2 cup flour
1/2 cup sugar
2 teaspoons of baking powder
1/2 teaspoon of salt

Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or margarine, softened

Preheat oven to 400 degrees. Prepare muffin pan by putting in muffin cups or greasing the bottom of the muffin pan. In one large bowl, beat your egg, add milk and oil. Add the dry ingredients and continue to stir, mixing well. Do not over mix the batter however! Add fruit/nuts.

For the topping mix the ingredients in a separate bowl until crumbly.

Fill each muffin cup until nearly full and put some of the topping on top of the batter for each muffin cup.

Bake 20 minutes or until muffins rise and are a nice golden brown.

Makes one dozen.

Enjoy!!

Chocolate Layer Cake

CLC

Hi Friends!

My barn pal Pudge has kept me pretty busy for the past couple of weeks. I hope your summer is off to a great start with your Memorial Day celebrations! Mable, Cruella and I have been certainly very busy making our horse pals happy with lots of delicious treats. This week I’ll be sharing my Grandma’s Chocolate Layer Cake recipe. This is actually an old Crisco recipe from years ago that is still easy to make and enjoy today. I made this alst weekend for everyone in the pasture and it was a big success!

So you may want to look this over and give it a try!

Measure into mixing bowl- all measurements level.

Ingredients:

1 1/4 cups of cake flour (sifted before measuring)
1 Cup Sugar
1/3 Cup Crisco
2 squares melted bitter chocolate
1/2 cup milk
1 teaspoon salt
1 teaspoon soda

Stir vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in 3/4 teaspoon baking powder. Now add 1/3 Cup Milk, 2 eggs (unbeaten), 1 teaspoon vanilla.

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth ad thin.

Pour into two 8-inch layer pans. (1 1/4 deep) which have been rubbed with Crisco and lined with wax paper. Bake in moderate overn (350 degrees) for 25 to 30 minutes.

Frost cooled cake with your favorite icing!

Enjoy with a tall cool glass of milk!

Peanut Butter Chiffon Pie – Using Knox Gelatin

Vintage Knox Recipe Card
Vintage Knox Recipe Card

Hi Friends!

Finally after a long wait, here is another trusted family favorite!! My Grandma was an avid collector of recipes and her family cook book is loaded with many vintage recipes and recipe cards from years and years ago!! This is really a neat thing to sift through all these timeless artifacts. So this week as I was making Preakness snacks for Pudge we came across this one and thought we’d try it. Pudge luvd it and thought it would be nice to share with you. We made a scan of the recipe card – and you can see it’s vintage all right!! Not sure of the year but it is probably close to the 1950’s.

Here is the recipe and we hope you enjoy it as much as we did too!

Peanut Butter Chiffon Pie – vintage Knox Gelatin recipe

Ingredients:

1 envelope Knox Gelatin
1 Cup Cold Water
2 Egg Yolks, well beaten
1/2 Cup Sugar or Light Corn Syrup
1/2 Teaspoon Salt
2 Egg Whites
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla
1 Baked Pie Shell

Directions:

Soften gelatin in 1/4 Cup Water. Combine egg yolks, 1/2 of the sugar or corn syrup, 1/4 cup water and salt in top of double boiler and blend. Add gelatine. Place over boiling water. Beat constantly with a rotary beater until thick ad fluffy. Cool. Place peanut butter in a bowl, add remaining water gradually; beat until smooth. Add egg mixture and vanilla; blend with beater. Chill until slightly thickened. Beat egg whites until foamy, add remaining sugar or corn syrup gradually, beating until stiff Fold into peanut butter mixture Turn into baked pie shell or crumb crust and chill until firm. If desired, just before serving top with chopped peanuts, chocolate shavings and whipped cream!! Make a decadent dessert for a special occasion or anytime!

We have had this recipe many times over the years and we like it in summer most especially. Keeps us cool!!

Enjoy!

hee hee!

Lemon Sponge Pie!

Mom, Mable and Buttons!
Mom, Mable and Buttons!

Hi Friends!
Hee hee! It’s been a getting warmer out and we’ve been thinking about pasture picnics! One of my Grandma’s favorite summertime picnic food for family gatherings was a good old fashioned Lemon Sponge Pie! We love the lemons and it was the perfect dessert after munching a lot at the picnic table! Light and with the succulence of lemons, it was delicious. We hope you’ll give it a try!

Ingredients:

1 Tablespoon Butter
1 cup sugar
2 egg yolks
Juice of 2 lemons
1 cup of milk
1 Tablespoons of flour.

Cream the butter, sugar, egg yolks and flour and then add the juice of 2 lemons. Lastly fold in egg whites and a pinch of salt.

Bake in your own pie crust choice in a very slow oven until done.

Quick, easy and delicious!

Enjoy!!

Yummy Chocolate Brownies!

Buttons in the barn
Buttons in the barn

Hi Friends!

One of my favorite after school treats (yes goats go to school!) was a plate of delicious brownies! I’d gulp them down super fast and as you may have guessed they did not last long! Mom would have to make a double batch to have enough for all the kids!

This is a very easy recipe and takes only minutes to make!

Brownies for Buttons

Ingredients:

1/2 Cup butter
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

In a large sauce pan, melt the butter. Remove from heat and stir i the eggs, sugar and vanilla. Beat in the cocoa, flour and add in the salt and baking powder.

Bake at 350 degrees for approximately 25 – 30 minutes. Serve warm with a scoop of ice cream on top!

Devils Food Cake! A Favorite Sunday Dessert!

Buttons!
Buttons!

Hi Everyone!

My Grandma loved to make a nice Sunday dessert to compliment a big family Sunday dinner! We really love Sunday Dinners here in the barn too and sometimes even Mable, Cruella and I will make a delicious cake. This one my Grandma liked to make in a loaf pan and then she would put some buttercream frosting on top with toasted chopped pecans and toasted flaked coconut!

Devils Food Cake – very old recipe

Ingredients:

2 Cups Dark Brown Sugar
1/2 cup Butter
2/3 cup Unsweetened Chocolate or Cocoa
1/2 cup Sour Milk
1/2 cup Boiling Water
1 teaspoon Baking Soda
Pinch of Salt
3 Scant Cups Flour after Sifting
2 Eggs

Directions:

Cream butter, add sugar gradually and eggs well beaten. Then add chocolate which has been melted in the boiling water. Add milk alternatively with flour which has been mixed and sifted with soda. Beat briskly for a few minutes. Bake in a loaf pan or in two layer cake pans in a moderate oven until done.

Frost the cake with your personal favorite frosting. We like the buttercream frosting with toasted coconut and toasted chopped pecans on top!

Enjoy!!

Pineapple Upside Down Cake!

Buttons
Buttons

Hi Friends!!

A family favorite for dessert after a big Sunday Dinner was Pineapple Upside Down Cake! We loved it warm from the oven with a bit of ice cream or whipped cream on it! The warm gooey pineapple and cherries with the brown sugar and delicious cake is forever etched in my mind!! It’s perfect for picnics too and of course a cold winter day as well.

Here is the recipe that we hope you’ll enjoy!

Pineapple Upside Down Cake

2 Cups of Flour
3 teaspoons baking powder
1/42 teaspoon salt
1 cup of sugar
1/2 cup butter
3 eggs
1 teaspoon vanilla
2/3 cup of milk

Directions:

Sift dry ingredients, cream butter and sugar. Add eggs and add milk alternatively with flour that has been sifted with baking powder and salt. Butter cake pan with a heavy coating of butter. Line the buttered pan with brown sugar. Place in pan, slices of pineapple with maraschino cherries in center of each pineapple ring.

Pour batter over the rings into the pan and bake from 45 to 60 minutes at 350 degree oven. Server while warm, garnish with ice cream or whipped cream!

Enjoy!