Saturday, August 30, 2014


Note: This is a recipe I got from Southern Living over ten years ago. It is very tasty and is even good served with some meats and over ice cream.

1 orange
1 lemon
1 lime
2 cups water
1/2 tsp dried curshed red pepper
2 cups fresh blueberries*
2 cups sugar

Cut citrus rinds into small strips; set aside.

Squeeze juice and pulp from the citrus fruit into a bowl; set aside.

In a saucepan, bring the citrus rind strips, water, and red pepper to a boil. over pan, reduce heat, and simmer 25 to 30 minutes until the rinds are very tender (my note: and water is practically gone).

Add berries, sugar, pulp and juice to the pan. Bring to a full rolling boil and boil uncovered while stirring often for 15 minutes or until gel forms.  Remove from heat and skim off foam.

Pour the hot mixture immediately into hot jars, filling to 1/4 inch from top. Remove any air bubbles and wipe jar rims clean. Cover at once with metal lids and screw on the lid bands.

Process jars in a boiling water bath for 10 minutes.

*Note: You may use 2 cups frozen blueberries that have been thawed and drained, if desired.

Yield: 5 (1/2 pint) jars.
Note: This is the Southern Living picture I saved.

Friday, August 29, 2014


1 pkg (14-oz) gingerbread mix, divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-oz each) cans apple pie filling
Vanilla ice cream for serving
Ground cinnamon for garnish

Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish; set aside.

In a small mixing bowl, combine 2 cups of the gingerbread mix and 3/4 cup water until smooth; set aside.

In another small mixing bowl, stir the remaining gingerbread mix and brown sugar together; cut in 1/4 cup of the butter until crumbly. Stir in the pecans; set aside.

In a large saucepan, combine the pie filling and remaining butter; cook over medium heat, stirring often, for 5 mintues or until heated through.  Spoon the hot mixture evenly into the prepared baking dish. Spoon the gingerbread mixture evenly over the mixture and sprinkle with the pecan mixture.

Bake at 375 degrees for 30 to 35 minutes or until set.

To serve, dish up cobbler, top with ice cream and sprinkle a little cinnamon over all.

Note: File photo 

Thursday, August 28, 2014


3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice

Bring the water and sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves; remove from heat. Allow to cool.

Process the sugar syrup and watermelon in batches in a blender until smooth. Stir in the lime juice; cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker; freeze according to the manufacturer's directions.

File photo of watermelon sorbet shown with other sorbets.

Note: As my followers know, I love Southern Living recipes and have lived by them for years. I got this recipe from Southern Living Summer of 2003.

Wednesday, August 27, 2014


This is a recipe I got from Southern Living about 10 or 12 years ago.

1 loaf (16-oz) French bread, cubed
1 pkg (8-oz) cream cheese, cut up
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter, melted
1/4 cup maple syrup
1 jar (10-oz) blueberry preserves

Arrange half the bread cubes in a lightly greased 9 x 13-inch pan. Sprinkle evenly with the cream cheese and 1 cup of the blueberries; top with the remaining half of the bread cubes.

Whisk the eggs, milk, sugar, butter, and syrup together; pour over the bread mixture. Using the back of a spoon, press the bread cubes to absorb the egg mixture.

Cover pan and refrigerate for 8 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator and bake, covered, at 350 degrees for 30 minutes. Remove cover and bake another 30 minutes or until lightly browned and set.

Remove from oven and allow to stand for 5 minutes.

In a saucepan over low heat, stir together the remaining blueberries and the preserves; heat until warmed.
Pour the blueberry mixture over the pudding then cut to serve.

Yield: Approximately 12 servings.

Monday, August 25, 2014


4 1/2 cups (approx 2 1/2 lb) peeled and diced peaches
1 1/2 cups sugar
3 tbsp fresh lemon juice
1 pkg (1.75-oz) powdered fruit pectin

Place all ingredients together in a 4-quart microwave-safe glass bowl; stir to mix.

Microwave mixture on high for 8 minutes (mixture should boil). Stir and microwave on high another 8 to 10 minutes until very thickened (about like pancake syrup). Mixture will will thicken to soft-set preserves after it cools and chills.

Cool mixture completely, about 2 hours.

Serve immediately or place in an airtight jar or container and refrigerate until ready to use. May be stored in refrigerator for 3 weeks.

Note: This is a recipe I got from my Southern Living Magazine three or four years ago.

Thursday, August 21, 2014


Two of my favorites are combined in the 2013 Southern Living Recipe.

  • 74 vanilla wafers (1 [11-oz.] package), divided
  • 1/2 cup finely chopped toasted pecans
  • 1/2 cup butter, melted 
  • (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
  • large ripe bananas, sliced 
  • Butterscotch Filling (see recipe below)
  • large egg whites 
  • 1/2 cup sugar
  • 1. Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
  • 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).
  • 3. Arrange bananas over candy bars. Prepare Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)
  • 4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.
  • 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.
Butterscotch Filling:
3/4 cup firmly packed light brown sugar
1/3 cup flour
1/8 tsp salt
6 large egg yolks
2 cups milk
2 tsp vanilla extract

In a heavy saucepan, whisk together the sugar, flour and salt. When whisked together well, whisk in the egg yolks and milk until blended.

Cook mixture over medium-low heat, whisking constantly, for 10 to 12 minutes or until it resembles a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat; stir in the vanilla.

Tuesday, August 19, 2014


A friend sent me this recipe to share with you.

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 16 tablespoons (2 sticks) unsalted butter
  1. Preheat oven to 350 degrees F.
  2. Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
  3. Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
  4. In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
  5. Beat in the eggs and combine well.
  6. Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
  7. Pour batter into muffin cups filling to about 2/3 full.
  8. Bake for 20-25 minutes, until lightly golden.
  9. Coating
  10. In a medium bowl, melt the 2 sticks of butter.
  11. In another medium bowl, mix together the sugar and cinnamon for the coating.
  12. Dip the muffins into the butter, making sure to completely cover.
  13. Roll in cinnamon sugar.
Note: I believe my friend got this from 365 days of baking.


2 cups all-purpose flour
1/2 cup shortening
1 egg
1/4 cup cold water
2 tbsp white vinegar

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.


10 cups (approximately 8 medium apples) peeled, sliced tart apples
1 tsp lemon juice
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp butter
1 egg
1 tbsp milk

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender.

Remove from oven to a wire rack to cool.

Yield: 15 servings

Friday, August 15, 2014


This is a recipe I found on a friend's facebook page.

1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
2/3 cup confectioners sugar
2 teaspoons milk

Set aside 1 tablespoon cake mix. 

Set aside 1-1/2 cups pie filling. 

In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients. drizzle over cooled cake.

Thursday, August 14, 2014


This is one of my older but favorite cookie recipes. Click on the pictures to enlarge for easier reading.

Tuesday, August 12, 2014


Pastry for a 2-crust pie
3 lb Granny Smith apples
3 lb Braeburn apples
1 1/2 cups sugar
1/2 cup flour
1/2 cup butter
1 pkg (12-oz) frozen blackberries
1 tbsp flour

Peel apples and cut into 1/2-inch-thick wedges; toss with the sugar and 1/2 cup flour.

Melt the butter in a large skillet over medium-high heat; add the apple mixture. Saute mixture 15 to 20 minutes or until the apples are tender; remove from the heat and allow to cool completely (about an hour).

Preheat oven to 400 degrees.

Toss the frozen berries with the 1 tablespoon of flour and stir into the cooled apple mixture.

Line a 9-inch pie plate with pastry, add the apple/berry filling mounding in center and top with another sheet of pastry. Trim and seal edges of pastry and cut air vents in the top crust. Or make a lattice top with the second pastry, if desired.

Lightly beat 1 egg and gently brush top of pie and sprinkle with sugar before baking. Sparkling sugar looks really pretty but regular sugar will do.

Bake at 400 degrees on the lower oven rack for 45 to 50 minutes. Cover loosely with foil and bake another 25 minutes or until juices are thick and bubbly.

Cool pie on a wire rack for 2 hours before cutting.

Note: I got this filling recipe from Southern Living a few years ago.

Monday, August 11, 2014


Wilton is famous for cake decorating classes and products. Both of my girls took cake decorating classes when they were just kids. Today I came across this old flyer with the Wilton buttercream recipe.

Click on the picture to enlarge for easier reading.


1/2c buttermilk
1 3/4c sugar 
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Note: This is from a fellow poster on Just A Pince

Saturday, August 9, 2014


A friend recommended these bars from Chef-in-Training. I haven't tried them but they sure do look good!

  • 1 box Devils Food Cake Mix, dry
  • ⅓ cup butter, softened, NOT melted
  • 1 large egg, slightly beaten
  • 1 (14 oz) can sweetened condensed milk
  • 1 large egg
  • ½ tsp. vanilla
  • 1½ cups sweetened coconut, divided
  • 1 cup chopped pecans
  • 1 cup semi-sweet chocolate chips

  1. In a large bowl, combine cake mix, butter and slightly beaten egg. Mix until crumbly but crumbs stick together.
  2. Press batter on the bottom of a ungreased 9x13 baking pan.
  3. In a medium bowl, combine sweetened condensed milk, egg and vanilla. Beat for 3 minutes.
  4. After beating sweetened condensed mixture, stir in 1 cup coconut, chopped pecans and chocolate chips until evenly mixed.
  5. Spread evenly over cake mixture.
  6. Sprinkle the top with remaining ½ cup of coconut.
  7. Bake at 350 degrees F for 25-30 minutes on center rack of oven.
  8. When done, remove pan from oven and allow to cool completely before cutting.

Friday, August 8, 2014


Great refreshing cheesecake recipe I got from Kraft Foods.

 chocolate chip cookies (2 inch), finely crushed (about 1-1/2 cups)
cup  butter, melted
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
Tbsp.  sugar
 Zest and 1/4 cup juice from 1 tangerine
cups   thawed COOL WHIP Whipped Topping
can   (11 oz.) mandarin oranges, drained
 fresh mint sprigs

MIX cookie crumbs and butter until well blended; press onto bottom of 9-inch springform pan.
BEAT cream cheese, sugar, zest and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP; pour over crust. Refrigerate 3 hours.
TOP with mandarin oranges and mint just before serving.
Substitute reserved drained mandarin orange liquid for the tangerine zest and juice. Or, substitute fresh orange zest and juice for the tangerine zest and juice.
Prepare using PHILADELPHIA Neufchatel Cheese.

Monday, August 4, 2014


NOTE: All words and comments are Mr. Williams'.
My famous Pecan Pie Pound Cake! Many have asked me to make this for them. So, here is the recipe. The top does taste like pecan pie on top of pound cake! 

4 stick butter 
4 cups sugar 
4 cups flour (cake or all purpose) 
8 large eggs 
8 oz cream cheese (note amount not given)
vanilla flavoring (note amount not given)
I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your vanilla flavoring. Grease and flour your tube pan and pour in batter. Sprinkle liberally with pecans and brown sugar on top. Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes. You can test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan. Then, drizzle with a jar of caramel. As always, my recipes are a guide. Be creative...make it your own!