Grandma Durham's Fudge

Every year as far back as I can remember, Grandma Durham made her family famous fudge for Christmas.  We all knew that we would get some fudge as a gift in a little crystal or plastic dish depending on if you were a boy or girl.  For the past few years Grandma has been in a nursing home and we have missed her wonderful touch at Christmas.  This past year she passed away and joined my Grandpa Durham, my Mama and my Daddy in Heaven.  
My brother called me after she passed and asked if I had her fudge recipe.  I did not.  However, my Aunt Sandy did and I am able to pass that recipe on to my nieces and nephews.  Below is her famous family fudge recipe.  Enjoy!

4 C sugar
1 C cocoa
1 C milk
1 stick of oleo (butter)
1 tsp vanilla
2 T peanut butter

Mix all ingredients into a pan and cook at low heat until simmer.
Turn it up to medium heat until it forms a small ball, about 45 minutes.  (You can also use a candy thermometer to make it easier.)
Beat it until it thickens, About 5 to 6 minutes.
Pour into a 13 x 9 buttered pan and let cool.

Bierocks by Grandma Durham

This past week my last grandparent passed away.  Arlene Durham was an amazing woman of God who loved her family.  When talking to my cousins at her visitation, we realized we didn't have any of her signature recipes.  I went home that evening hoping to find her famous fudge recipe or her zucchini bread somewhere inside my Mama's things but she did not have them.  However, I remember these filled biscuits that she made, lo and behold my mama had that recipe.  In honor of this amazing woman I thought I would share her recipe with you. Below is her handwritten recipe.

Ingredients:

• 1 lb ground beef (or deer)
• small head of cabbage chopped
• 1 medium onion chopped
• 1 clove of garlic
• 1 1/2 tsp salt
• 1 1/2 tsp lemon pepper
• 2 T Worcestershire sauce
• 2 tsp caraway seed (optional)
• 2 loaves of frozen bread

Directions:

Cook the meat, cabbage, and onion together then add the garlic, salt, lemon pepper, Worcestershire sauce, and caraway seed.  Roll out bread into  6" to 8" circles. place ingredients in each ( a spoonful or so). Roll up and pinch together the edges.  Brush with butter. Bake at 350 degrees for 30 minutes.

Grandma Woods Oatmeal Cookies

Every Christmas I can remember helping my grandma make cookies.  This is a wonderful memory for me because it is where I formed a love of baking.  Going through my Mama's recipe book I came across this cookie recipe and thought I would share.

Ingredients:

1 C butter
1 C brown sugar
1 C white sugar
2 eggs
1tsp. vanilla
3 C quick oatsmeal
1 1/2 C flour
1 tsp salt
1/2 C pecans (fine)

Directions:

Mix and form in roll and chill one hour.  Slice and bake at 375 degrees for 10 minutes,
Makes approximately 5 dozen medium cookies.

Comfort Food & Good Conversation

Who doesn't like comfort food? Everyone has that go to meal that makes the world seem like a better place.  Recently, my best friend was having a bad week month.  We had planned to go out and celebrate our birthdays when she asked if we could just hang out at home and talk.  I said no problem, I'll cook dinner. I didn't care if we went out or stayed in.  I thought long and hard at what I would make for dinner that would be comforting.  Then it came to me... Chicken Gnocchi.  She loved it!  She even went home and made it the next day for her family.  So if your in need of some comfort food I have the recipe for you.

Chicken Gnocchi Soup

Time: 30-40 minutes total Yield: 12 servings Recipe adapted from Freida Loves Bread and Allrecipes 1 medium onion, chopped 2 large carrots, peeled and grated 4 stalks celery, chopped 6 cloves garlic, peeled and chopped 2-3 T olive oil 1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container 7 C water 8 chicken bullion cubes 1 (16 ounce) package Potato Gnocchi 4 C half and half 1 1/2 C spinach, chopped 1 t thyme 1/8 t nutmeg 1 T sugar 1/4 C cold water 5 T cornstarch salt and pepper 2 T butter 1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped. 2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. 3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 4. Take the lovely rotisserie chicken out of the package and set it on a plate. 5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan. 6. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife. 7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir. 8. Add the chopped chicken and bring the soup to a boil. 9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast. 10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot. 11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. 12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. 13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 14. Taste it and season it to your liking with salt and pepper.

Summer Time Salads

School is out for the summer!  After a busy year teaching, its nice to breathe for a moment.  However, it is also the time when your home and have the munchies you reach for the food that is not so good for you.  So when my husband came home saying its time to lose weight I thought its time to eat healthier.  I love vegetables so salad is a definate thing for me but a traditional salad gets old so I did some recipe research and found some great salad recipes which my whole family loved!

Cucumber Salad

Ingredients

2 large English cucumbers

1/2 onion

2-3 tomatoes

{For the dressing}

3 Tbsp. white wine vinegar

2 Tbsp. olive oil

1 tsp. oregano

1/8 tsp. salt

Directions

Make the dressing: add all ingredients to a small bowl and whisk to combine.

Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.

Add the dressing and toss to coat. Salt/pepper to taste if needed.

Best if refrigerated for at least an hour to let the flavors combine.

Caprese salad

Makes 4 servings
Total time: 15 minutes

Ingredients
4 large ripe tomatoes
1 (8-ounces) package fresh whole-milk Mozzarella
16 fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon good balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions
1. Slice each tomato into 4 slices, discarding (or eating as you prep!) the edges. Using a sharp knife, slice the mozzarella into 16 thin rounds.
2. Arrange the tomatoes on a platter or on individual plates. Top each tomato slice with a slice of mozzarella and with a basil leaf. You can also make pretty little stacks as shown in the photo.
3. In a small bowl, whisk together the oil and vinegar. Drizzle over the salad.
4. Sprinkle with salt and pepper. Serve immediately.

Time to Get My Bake On

There is one request I get everytime around the holidays...Poppyseed Bread.  My coworkers, family, and friends can seem to get enough of the bread.  The recipe I use is one my grandmother, aunts, and mama used so I don't think they will mind if I share with you.

Poppyseed Bread


         Ingredients

3 cups all-purpose flour 1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 tablespoons poppy seeds
1 1/2 teaspoons butter flavored extract
1 1/3 cups vegetable oil
3 eggs 1 1/2 cups milk
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract
1/4 cup orange juice
1/2 teaspoon butter flavored extract 1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions


 
1.     Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
2.     Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
3.     Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
4.     To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Traditional Thanksgiving

I love that Thanksgiving brings family together.  However, last year our family was a bit sparse. It consisted of my husband, myself, and my in laws. Despite the low numbers I was determined to make certain food items from scratch.  Starting with the cranberry sauce. 

Ingredients:

1/2 orange
2 C water
1 tart apple
3 C fresh cranberries
1 1/4 C sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves

Directions:

Squeeze the juice from the orange, set aside.  Then remove and discard the membrane.  Cut the rind into small pieces and place in saucepan with the water.  Bring to a boil and cook for 10 minutes. Set aside.

Peel, core, and dice up the apple, place in saucepan. Sort cranberries, discarding any soft ones.  Add the cranberries, orange juice, cinnamon, and cloves to the apples and rind.  Bring to a boil over high heat. Reduce the heat to low and cover the pan partially. Simmer, gently stirring occasionally until tender and the cranberries have burst.

Transfer sauce to a heat proof bowl and let cool for 1 hour before serving.

Makes approximately 4 cups.

By the way, my father in law, who hates cranberry sauce, fell in love with mine!