Posts Tagged ‘fruit’

Forgotten Favorite

March 12, 2011

Boy, what a last couple of days!!!  Thursday was my bday and although my Honey had to work…I was visited by BIL and his girl.  We also had a thunder-storm blow through.  We had a wind gust of 62 out at the airport…about 6 miles as the crow flies.  We had one big clap of thunder and that was enough for me…shut off computer and the TV and hope for the best.  We must have been on the northern edge.  It wasn’t nearly bad as expected.  My friend in Heyburn…east of here on the way to Twin Falls, said it had sounded like the end of the world.  The weather has been unseasonable…temps above 50 for the last few days.  I keep waiting for mother nature to give us a swift kick.

All my thoughts and prayers go out to those in Japan and all over the Pacific who have been affected by the earthquake and tsumani.  Wow…I can’t even imagine.  I grew up in California and never went thru anything like that.  Our friends in Humboldt County are fine.  Damage both North and South of them, but nothing in Humboldt Bay.  Our friends in Guam must be OK.  Everybody there was evacuated to high ground….high ground on Guam????  There were a couple of subs that slipped their moorings, but they have since been retrieved.

Well on to forgotten favorites.  MIL had made some Key Lime Bars, which tasted pretty good and that jogged my memory and I dug out a recipe for Lemon Bars.  Everybody had a recipe stuck away for this one, but here is mine…….


1/3 cup soft butter

1 cup sugar

1 cup flour

2 eggs

1 good sized lemon…juice and peal zested

1/4 tsp baking powder

Beat butter until light and fluffy.  Add 1/4 cup of sugar and combine.  Beat in flour until you get a crumbly mixture.  Press mixture into a sprayed 8X8 pan and bake at 350 for 10 minutes.  Combine eggs, remaining sugar, lemon zest and juice, and baking powder and beat until throughly combined.  Pour over hot crust and bake for another 20 minutes or until set in the middle.  Dust with powdered sugar and YUM.

Bet you forgot about these numbly little morsels too…….

Ititarod 39

Martin Buser is back into 9th place after a low of 14th. He has been fighting the open mouth, jello-necked, head bob most of the night.   Most of the mushers are in Eagle Island halfway up the Yukon River.  On to Nome Mushers……

This pic was shot by Bob Hallinen for the Anchorage Daily News.  Thanks.  It was taken in Takotna while the mushers were in and out.  Thought I would include it because it is a beautiful shot.  Ahhhhhh…the Northern Lights


Spring Is Right Around the Corner

February 13, 2011

Sorry for the short break.  I’ve been enjoying the nice weather and NASCAR started their season on Friday.  But I haven’t stopped cooking.  Made a strawberry pie for my Honey.  Ya can’t get much more Springy than that.

Strawberry Pie

4 cups fresh, hulled and halved strawberries

1 1/2 cups water

3/4 cup sugar

2 Tbsp cornstarch

1 3oz box of strawberry flavored gelatin

1 baked and cooled pie crust

Get your pie crust baked and our of the oven to cool.  Combine water, sugar and cornstarch in and pan and bring to a boil.  Boil until clear and watch it closely so it doesn’t scorch.  I didn’t and I am still trying to get the pan clean.  Remove from heat and add gelatin.  Arraign the strawberries in the cooled pie shell and then pour gelatin mixture over and chill for several hours.

I’m not real sure where this recipe came from.  I think it was one of those freebies that come with magazine ads in the mail. This sure beats that unknown goo from the grocery store that passes as pie filling.   The filling has a great flavor, but next time I will make a graham cracker crust.  The bottom of the crust seemed to disappear under the filling.

Now I have a question for you.  How do you pre-bake your pie crusts??  I have tried the prick it with a fork thing, but always get filling leakage underneath.  Lately I have been filling the crust with some old bean I have in a jar.  But some of those pesky beans always stick to the crust and I always manage to knock a chunk of the crust off.

Strawberry Pie, NASCAR and mid 40 degree weather in February.  I sure hope Mother Nature isn’t playing a cruel joke on us.


January 25, 2011

I seemed to have an over abundance of canned applesauce.  The kids get it with commodities every month and being in a can…just tastes toooo tinny.    So I was digging through the old old recipe box in hopes of finding some thing to make.  Ah Ha….The kids great grandmother”s recipe jumped out.

Grandma Tugman’s recipe uses fresh apples and you make it in a big roaster in the oven.  Well, I am feeling better, but not THAT much better.  So decided to come up with one just as yummy but not so much.

Crock Pot Apple Butter

8 15oz cans applesauce

2 cups brown sugar (sugar to taste.  We like ours on the tart side)

1 lemon  juice and zest

2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

2 tsp allspice

1 tsp nutmeg

Throw it all in the crock pot for about 24hrs.

Then bottle it like always.  You end up with the prettiest brown and yummy concoction.

We got an unexpected 6…count em 6 inches of snow last night.  What a pleasant surprise.  When my Honey got home at midnite thirty or so, he said we had a couple.  Even the Idaho boy was surprised.  Buses and school were running two hours late and that put a cramp in things, but all in all, good to see.

But the birdies aren’t happy.  Have a great day everyone!!!!

Rain and Rain…hoooray

April 22, 2010

Holy Cow….boy, did it green up around here fast.  We got 1/2 inch of rain yesterday and maybe some more on the way.  At this rate we will be putting the goats on the ditch next week.

Its still overcast and the sun isn’t very far up, but you get the picture.  If it’s not raining after school the kids and I are going to try to get the yard cleaned up and ready to mow.  I think we have inherited MIL’s yard to mow as well.

My Honey is back from Boise and worked one day and then had his weekend….so to speak.  We got alot of odds and ends of cleanup done.  Now its time to spray weeds hen it dries up a bit.  Going to get the garden in when I get back from Portland.  The chicks should be ready to let out in the run.  Time for calves and weener pigs about then too.

Caught a glimpse of this recipe on TV.  Paula has done it again.


  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done.

I followed the recipe to a “T”……yes, I really did.  It came out great.  Would be wonderful with a bit of ice cream on the top as dessert too.

I also made BrazenBites bear claws.  They sure came out great.  Mine weren’t as pretty as hers, but I bet just as yummy.  Here is the link to her recipe:       Check out the rest of her blog for some great recipes and ideas.

23 days until I leave for Portland.  Yeeeee haaawwwww.

Vanilla Ice Cream with Drunken Cherries

March 24, 2010

Boy, I don’t know where the last couple of weeks have gone.  Busy doing……….I have no idea.

While I was fighting my bout with the winter funk, my best bud,  BrazenBites sent me a care package.  And WOW was it ever a good one.

I LOVE Trader Joes.  What a fun place to shop and I could spend waaaaay too much money.  Good thing they don’t have one any closer than Portland.  Good excuse for a road trip to see my best bud, but that’s probably not gonna happen for a bit.

Anyway…..I digress.  Enclosed was a recipe for drunken cherries.  With the suggestion that they are wonderful over “good” vanilla ice cream.  Ice cream…hmmmm…..well,  Ina’s chocolate was the bomb, so why not try her vanilla.  And, yes, I was glad I did.  Simple and yummy.



  • 3 cups heavy cream
  • 2/3 cups sugar
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1 vanilla bean


Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved – you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

How’s that for easy.  Now on to the drunken cherries.


1 cup pitted dried tart cherries

1/4 cup amaretto

3 Tbsp sugar

1/4 cup boiling water

Dissolve sugar in water then add cherries and amaretto.  Let sit for 12 hrs.

The hardest part of this is letting the cherries it for 12 hours!!!!!!    Yummmmm I think there is enough booze in them to add them to the ice cream just before it’s ready to come out of the ice cream maker and not break your teeth when you eat it.

My Honey headed back to work this morning.  Its gong to tough having him gone all day.  Kinda used to having him around, but the bank account says “it’s time”.    This week is Spring Break for set #2 of gkids, so they are with me alot this week.  Next week is Spring Break for set #1, so WyoNella and the boys will be here next Monday for a few days.  Will be good to see them.

Mid-morning Snack

November 21, 2009

My Honey has been working his arse off re-vamping the shop.  He is making it more user friendly and we are getting ready to host a Christmas party.  I have been trying to fix a snack for him along with a fresh cup of coffee.  Today it was:


1 puff pastry sheet
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

1/4 teaspoon fresh ground nutmeg

fresh lemon zest from 1 lemon
2 large Granny Smith apples, peeled, cored and thinly sliced
1/2 cup chopped pecans

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and spices in a medium bowl. Add the apples and nuts and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown.

May not be the prettiest picture ever, but sure did taste good.

I’m Baaaack

October 30, 2009

Okay….it’s time to be back.  Plenty of excuses…..spring cleaning..inside and out …translates to OMG, my honey is home in two weeks.  Homecoming and catching up with friends.  Family reunion….who knew when we got together our family would have gotten this big and its still growing.  Normal summer stuff.  Change heating stove from propane to wood and then ya gotta go get wood.  A couple of trips to the emergency room with FIL and then helping take care of him. Nine more goats.   Different Motorcycle group and getting to know new people. Gkids in school and the normal school stuff with them.   I tried really hard to break my ankle, but didn’t succeed….sure is still sore though.  Learning to sharpen a chainsaw chain.  Getting ready for winter and then Halloween.  I know excuses are like……..

At any rate……we had some pears ripen from our trees.  They have been keeping rather well in the garage.  Here is a very yummy recipe to use some of your fresh pears (next year).

Pear Pie

6 cups fresh pears pealed and slices

juice of 1 lemon

2/3 cup sugar

1 tbsp cornstarch

1/2 tsp ground giner

Sprinkle pears with lemon juice. combine dry ingredients and mix into pears to coat.  Pour pears into unbaked pie shell.


1/2 cup shortening

1/2 cup brown sugar

1 cup flour

Cream together and sprinkle over pears.  Bake at 450 for 10 minutes then for another 20 minutes at 350 or until pears are tender and topping is browned.

IMG_1651My Honey’s favorite is pie and there are only 2 kinds of pie…hot and cold, but his favorite is peach.  After trying this one he says he thinks he has a new favorite pie.  Hope you enjoy!!!!!

The Rest of the Holiday Weekend

July 6, 2009

What a wonderful weekend.  Not much accomplished, but oh well…that’s what holidays and family are all about.  Decided to drag out the dutch ovens and cook a meal….its been forever.  So long that I had to drag out my dutch oven cookbook and refresh the mind.  Must be like riding a bike….you never really forget.


ham…what ever you think

2-3 rough chopped onions

5 lbs of potatoes

1 cup sliced mushrooms

1 can cream of mushroom soup

shredded cheddar cheese…sharp and enough to cover

Warm the dutch oven and add a bit of oil.  Warm up ham and slightly brown.  Add onion and cook till slightly brown.  Throw in potatoes and stir.  Cover and cook till potatoes are done.  Add mushrooms and cover and cook 5 more minutes.  Add soup and stir then heat till warmed.  Spread cheese over the top and heat till melted.  I used my 12″ dutch oven.

IMG_1556Also decided to make dessert in the dutch ovens as well.  The only problem was that it rained…and when hasn’t it, so had to finish up in the oven.  Forgot how heavy those things are to lug around.


2 cans cherry pie filling

1 box chocolate cake mix

1 can cherry coke

Dump pie filling, cake mix and cover with coke.  Cover and bake.  I have doubled this recipe many times before.  I used a 10″ oven.

IMG_1559Sinful, but oh so good.  In-laws and outlaws brought salads and we had a real feast.

Brother in law came over with girlfriend, nieces and nephew in tow and all the kids set off a few sparklers, some small fireworks and those silly black stain the sidewalk snakes.  No worries My Honey, the rain has washed them away.  We watched the fireworks display from the driveway.  Hooray…no crowds.

Sunday was a very lazy day.  The best thing I did was hold down one of the chairs on the back deck.  Did manage to fix dinner.  The nieces were in the pool most of the day with the gkids and those two are burnt.

Had left over ham and potatoes…I had fixed two dutch ovens full.  We wrapped them in foil and heated them up in the traeger.  Rex contributed elk back strap.  We cut it up and made shisk a bobs.  Meat was marinated in a ziplock bag with good old Italian dressing.  Very tender and so much flavor.

IMG_1558Then we made one of my Honey’s favorites.  Split jalepenos and or aneheim peppers, remove the seeds, stuff with cream cheese and wrap with bacon.  Throw them on the traeger and cook till the bacon is done and the peppers soft.

IMG_1557Well, back to the real world today.  Gotta clean out the freezer.  YUCK


The 4th of July Weekend Begins

July 4, 2009

Its smiles……

IMG_1537and swimming


and snowcones in the fort…..IMG_1540

and splashes…..

IMG_1547and salads…….

IMG_1543and blueberry crisp for dessert…..

IMG_1545And thats just the fun stuff from yesterday.



  • 1 lemon, juiced
  • 1 small clove garlic, grated or minced
  • 1 cup basil leaves, about 20 leaves, plus a few for garnish
  • 1/3 cup extra-virgin olive oil
  • 1 pint heirloom cherry tomatoes, multi colored if available, halved
  • 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
  • Salt and freshly ground black pepper


Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

This is the original recipe from Rachael Ray.  I used mozzerella pearls and added a bit of lemon zest to the dressing.  Of course way to early here for colored heirlooms cherry tomatoes, so regular ones worked.  Yummy salad with great fresh basil.  Easy to eat for kids and adults alike.




  • 6 cups blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Pinch salt

Topping Mixture:

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room temperature unsalted butter, cubed
  • Whipped cream, for topping
  • Ice cream, for topping



Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

This is from the Neeleys and I made no changes at all….no need.  It sure was yummy, but the kids aren’t so sure about cooked fruit.

IMG_1544Happy 4th of July to all.  This was my Mom’s birthday and it always kind of a bittersweet day for me.  But next year My Honey will be home to share it with.

And the Deluge Continues

July 3, 2009

What a beautiful day yesterday was.  I let the two younger gkids stay home from daycare and the three of them sure did have fun.  They started out with eggs in a hole for breakfast, played in the pool (not so much white skin now), played on the swingset/playset, rode bikes, hot dogs for lunch, dug in the dirt, played with cars and babies….just did kids stuff.  A few weeks back, Girlie had seen Paula Deen make a summer drink with watermelon.  She had been after me to make it so yesterday was the day.



  • 1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
  • 1 cup lemon sorbet
  • 1 lemon, zested
  • 1 1/2 cups cold water
  • Watermelon wedges and mint, for garnish


In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.


This is a wonderful refreshing drink.  Kids loved it and I think it would also be good with a touch of vodka.  The only problem I had was finding lemon sorbet in Pocatello Idaho.  Got it though.

No sooner had Rex and Daughter #2 left with the kids than the neighbors called and invited me over for a hamburger.  What did I have to do??  Just put the family room back together after “Spring” cleaning.  Hey…better late than never and besides My Honey should be home in 25 days and I work best under pressure….I think that’s called procrastination.  Anyway….sitting across the road after a nice meal and WAM….the wind starts….the skies get dark…the wind picks up…..a few drops of rain….is it gonna go over????  Think I will run home just in case and boy was I glad I did.  According to the Weather Service at the airport, we got .40 inches of rain in 30 minutes and we are about 5 miles as the crow flies from the airport.  Total was .94 inches.   What is going on here????  This is just not right.  Well, glad I came home when I did.