Good Morning All! It’s a beautiful and rainy morning in North Florida, today. I do hope that your weather is behaving for you, wherever you are.
I have a little recipe for you and it is quick and easy to make. Everyone really liked it yesterday.
The ingredients are a can of lemon pie filling, or homemade lemon curd, which is the same thing. You probably already know, which one that I used! And a box of Angel food cake mix. Oops, a stick of butter (1/2 cup) cubed. As I made my lemon curd homemade when it was finished and done, I added in the cubed butter. And powdered sugar for a sprinkle.
So if you use store canned then you will need to melt the butter first and then add it to the mix.
Heat your oven to 350 degrees and spray a 13 x 9 baking pan.
Open the cake mix and put it in a mixing bowl. Open the lemon filling and stir it into the dry cake mix. Yes, just cake mix and lemon and butter. It will be a very thick batter! So have fun, spreading this batter into the prepared cake pan. Bake 350 degrees for 25-30 minutes.
Hello everybody! I hope your day goes well today. It is a very windy day, here in North Florida.
A great day to make a peach cobbler. So here is the recipe.
2 15- oz size cans of peaches with the juice
1 stick of butter
1 cup of sugar 1 cup of milk 1 cup of flour 1 TBSP baking powder
Pre-heat oven to 350 degrees.
In a 13×9 sized pan, place the stick of butter and slide the pan into the oven for the butter to melt, and then take out the hot pan.
In a large bowl, combine the peach juice and everything else but the peaches. Mix well and pour out over the butter in the pan. Now, you just arrange the peach slices over the top of the batter and bake at 350 degrees for 45 minutes or a little longer. When it is browned prettily, then it is done. Cool a while and then enjoy!
Thank you for stopping by. I will post again on Tuesday. Connie B.
Good morning everyone! I, hope that this day finds you safe and protected from yesterday’s tornadoes. My heart goes out to so very many of you.
Today, my topic shall be on dehydrating mushrooms. Mushrooms are so very, good with a steak. You just rehydrate them by using a 1/4 cup of water and some garlic powder. Add a little butter when the water disappears into the mushrooms and leave them a little crunchy.
They also make great mushroom soup or you could rehydrate them for spaghetti-pizza-subs-salads-etc. They can be used in so many ways.
I adore mushrooms so I like to buy plenty of them when they have just been marked down in price at Walmart. They do have to still be looking good and not dark and slimy!
I also do my dehydrating on the same day that I buy the mushrooms as they do not have a long life. I just put a package in the strainer/colander and fast rinse with cold water and then onto the dehydrator tray, they go. Just rinse each package.
Turn on the dehydrator and plug it in. Keep rotating the trays as they are drying. The mushrooms have to be dried to a crispy texture with no water left in them or they will mold in your storage jar or baggie.
I’d hope that you will try this! Thanks for stopping by! Connie B.
Hello, to Everyone on this beautiful Spring-like day in North Florida.
I hope that your day goes well and all your wishes come true. Speaking of wishes, I found one today, while finding this recipe. I used to love this old cake and then they took it off the shelves in the grocery stores, from way back when.
I used to call this the Bunt Chocolate, Coconut, Tunnel Cake. So here’s the recipe that I found.
For the glaze 2 cups of powdered sugar 1 TBSP butter 2TBSP milk 1 tsp. vanilla extract
Have oven set at 350 degrees. Make cake mix. Set aside for now untill you make the filling for the middle of the cake.
Mix egg whites sugar and vanilla, well. Stir in flour with the coconut.
Now we are ready to put half of the cake batter into a sprayed Bunt pan. Then use a spoon to spoon a ring of coconut filling in the middle of the bundt pan. Use it all.
Next, you pour the rest of the Devil’s Food cake batter on top of the coconut ring and fill out the pan.
Bake 45 minutes, test with a toothpick to see if done. Let cake cool for 1 hour. While the cake is cooling, just use your mixer on the glaze ingredients to mix well, and then just drizzle the glaze mixture around the cooled-down cake. #AnAffairFromTheHeart is where I found this awesome, old recipe from the past.
It’s a beautiful blue sky day in North Florida, as I sit looking out my window at the cherry blossoms on the tree. It’s an image that I would love to have forever on my mind.
On to the recipe for today, it is a short little one but a mighty powerful tasting one.
You will need 1/2 cup of ketchup and 1 tsp. of horseradish sauce.
Start this mixture in a small way and then add more horseradish if you want it hotter. Or more ketchup if you need it milder.
Last week I found a shrimp sale at Publix and I got two-pounds of medium-sized shrimp at $6.00 a pound. I took these home and bagged up about 17 shrimp per baggie for 5 bags of shrimp.
This does not sound like much of a meal, does it? But while I was at Publix they also had the stuffed clam-shells for $1.00 each so I got 6 and bagged those up separately in baggies.
So when I am ready for a seafood dinner, I have shrimp clams and also scallops in the freezer. I just fry up a few fish and hushpuppies to go with it.
So small things in small packages can be really nice.
Good Morning All. Let’s make this a good day, even if it is cold and windy outside.
I have a chocolate recipe for you today and you could also make these for Easter. They do have to stay in the refrigerator though. I just tried one and Mama Mia, it was so good. I am happy as this was my first time trying these out.
These are the ingredients that you will need, along with the prepared pans also.
1 smaller-sized brownie pan and cover with foil and butter spray. Later you will need two large cookie sheets that are covered with wax paper.
20 ox bag of chocolate bark. I used 8 of the 12 squares
Gulf wax 1/3 c.of shavings
1 TBSP coconut oil
3c. powdered sugar 1 1/2 c. smooth peanut butter
2 TBSP of water and you will keep adding in more water by the TBSP, later on, to get the mixture looking not too crumbly but smooth.
1/2 stick melted butter (BUT I forgot this in mine).
1 TBSP. real coconut extract (This is in my archives if you wish to make some. It takes 3 long months. So buy some for your chocolate peanut butter eggs for now.
Put the powdered sugar and peanut butter in your mixer bowl. Add in the coconut and 2 TBSP of the water and the melted butter. Mix until creamy but not crumbly dry looking. Add more water by the TBSP if you need it.(Remember I forgot the butter) so you may not need as much water as I had to use and that was a lot for me.
When it looks right then you put it all in a smaller brownie pan that is covered with the foil and smooth it out as best as possible. Put this in the freezer for an hour or two.
Take out of the freezer and use a small round biscuit cutter to cut out and place on the wax paper-covered, cookie sheets. Shape like an egg by squeezing one side. Now you put this in the freezer just like it is for over-night.
In the morning use a sharp meat cleaver to cut up the chocolate bark into small pieces. (Be Careful). Make you a double boiler by using a metal bowl over the top of a pan of boiling water. Add in the wax and coconut oil. Keep stove on high to melt while stirring with a spoon. Turn stove to low and remove the bowl of chocolate when melted.
Dip the frozen eggs into the chocolate with a spoon and a fork and gently roll around and remove with the fork to the cookie sheet. When the chocolate cools too much it will get thick so put the bowl back over the water and turn the stove on high until it all melts again. ( I had to add a tsp of coconut oil to mine( for it to thin out a little. Remove from over the water and continue dipping the eggs into the chocolate.
I used to clean house for a Candymaker and that is where I learned about the wax from. I also learned that you Do Not Ever get water into your chocolate or it will be ruined.
That is it! You now have a whole lot of good candy on your hands to share with many. The photo shows how many that you will have. Mine look chunky and my photo looks blurred, but man these are good. You must keep these cold.
Thank you for your visit and your time spent with me today. I will be posting another one on Tuesday. #CONNIEBRECIPESWISDOMFORPENNIES
I recently made a hundred-year-old recipe for Cherry Fritters with Maraschino Sauce. This recipe was delicious, but set aside all preconceptions about what a Cherry Fritter might taste like. These fritters are nothing like modern cake- or doughnut-like fritters. Rather they are a sweet, slightly wiggly, taste treat. The consistency of the Cherry Fritters is […]
Good Morning Everyone! I hope that you make this a good day for you and everyone around you.
I have a nice potato log recipe for you. This can be done with an air-fryer or if you don’t have one, then an oven will do. 400 degrees and 40 minutes, I think. Just keep checking if you are using your oven, for fork tenderness.
Ingredients needed are chili seasoning- accent-salt-pepper-smoky paprika-garlic powder and Cavendar’s Greek seasoning and of course potatoes. And Olive oil.
Wash and clean 2 large potatoes or more if you need more.
Put foil in your air-fryer basket to keep it cleaner. I do with everything and then just toss it in the garbage when done.
Cut up the potatoes into large wedges and put them in a large bowl.
Drizzle the potatoes with olive oil and sprinkle all the spices on lightly.
Go heavy on the salt and chili powder (2 tsp each).
Toss the potatoes around to coat well.
Turn the air-fryer on 370 degrees for 16 minutes and flip the potatoes over at half time. If fork tender then they are ready, and if not, then add 5 minutes more time to air-fryer.
I hope that you enjoy this recipe. I know that I do and will never have to buy potato logs again. Thanks for your visit and I will be posting more on Saturday-Tuesday and Thursday. Connie B.
I hope your day goes well! Mine already has started off well, as I sat on the back patio with my chocolate cappuccino coffee. I heard my first turkey hen, this morning along with the red birds and mocking birds.
Yesterday, I saw my very first hummingbird at my feeder. I love those tiny birds. Enough, now onward to the recipe of the day for my post.
These are my very first egg rolls and they are crunchy good.
I used some of my canned jar chicken as I want someone that does not eat pork to try these. They turned out very well. But I will use pork next time as that is the one that I used to order. No more ordering these for me now!
These are very fast to put together and fry up. The time involved is getting the ingredients together on the counter.
You will need 1 pack of eggrolls (by the cut-up fruit and salad section).
1 package of cut-up coleslaw. (3 large cups).
1 fried porkchop diced tiny or 1/3rd of a cooked chicken breast diced finely. I just like to start with cooked meat but the Chinese recipes use raw meat, to begin with.
Sesame oil 3 TBSP Jar of minced ginger (3 TBSP)
Jar of minced garlic (2 TBSP) 1/4th onion diced finely
salt and pepper 1/16th tsp of each.
Use a large frying pan and add in the sesame oil-pork-onion-ginger and garlic. Saute for 1 minute and add in the soy mixed with the water and the salt and pepper. Also, add in the coleslaw and saute for 1 to 2 minutes more. You want your coleslaw to be crunchy and not soggy.
Put this mixture aside in a bowl and let it cool down to room temperature. Then you make up a small dish of water and open the package of egg-rolls. Get out one egg-roll and have a point of the egg-roll pointing towards you. Fill across the middle with a medium amount of filling.
Wet your finger with the water and run around all the edges of the egg-roll. Then fold over the top-roll-then catch the sides and roll up to the top. Set aside until you finish all the eggrolls. Then fry in 2 inches of oil or lard, until pretty brown. Enjoy plain or with the sauce in my photo which is sweet and spicy hot. (Walmart).
You could make a lot more than 8 if you just add more coleslaw at the beginning. Then fry in oil and drain on paper towels. You could fry up a bunch and freezer bag them, but they are so hard to resist. Thanks for the visit today and feel free to stop back by as I post on Thursday-Saturday and Tuesday.
These were so easy to make and I was scared to make them for so many years! I do not know why I stayed away from this recipe, but from now on, I now know that it takes minutes to make and this will be one of my favorites. I will keep messing around with the sauces and spices until I get it just right. I am thinking of getting some, Chinese 5 spice and add a very small amount to my next batch! Oh, if you have leftover egg-rolls just put them in a freezer bag and put them back in the refrigerator.
Good morning all, on this North Florida, beautiful morning. The birds are singing and the Gatava/Silkworms are high in the trees while building their nests that look like spun silk.
There is an old saying that the fish are bedding up their beds now, in the ponds and lakes. What an excellent time to go fishing, right now! You could be pulling in the fish, I wish that I was.
Ok, on to the recipe for today. This is a homemade beef jerky that I have made for years and I must say that you just can not stop eating this stuff, after you get a taste of it. It is salty, so be warned.
Bottle of Moore’s Marinade Sauce Use 1/2 of the bottle.
Beef roast with as least fat as possible. Frozen but half thawed.
A sharp, long knife A Gallon Zip-lock-bag
I used to have a meat slicer to slice the meat thinly but it makes such a mess to clean up, so I have found that using a sharpened long bladed knife will do the slicing very nicely, just do not slice yourself!
Take the half frozen beef roast (any kind of roast). Slice it thin, but not paper thin. Put this in the gallon zip-lock bag and pour half of the bottle of Moore’s Marinade Sauce into the bag, also. Keep the left-over Moore’s in the fridge for another batch.
Put the bag in the refrigerator and flip it over through-out a time of 6 hours or overnight if you want it saltier. When ready to put this on a dehydrator, drain all the liquid of, using a colender/strainer and put on the trays of the dehydrator. My dehydrator is a stronger one so it takes 3 to 4 hours for my jerky to be done. The other dehydrator’s take like maybe 5 to 6 hours, I think. I can’t remember! I have had this $60 ( I think).one and it cuts the time in half for me. I have had this one for many years now. It was at Walmart.
When dry take off and cool down and store in a zip-lock baggie for however long that will hang around the house. Maybe a day or maybe two days. Enjoy!
Browse while you are here and check back later for another recipe to come on Tuesday, Thursday and Saturday. Thank you for your time.
