Sloppy Joe's

    This is not only a delicious recipe but also quick and easy!
Fran, our son-in-law Matt's, mother is the origin of this tasty dish!  Many thanks for sharing the recipe and we will always think of you when it is served at out home!  Many thanks also for sharing your son with our family...he is a keeper!!!


Fran's Sloppy Joe's:


2 pounds ground round, chuck, or sirloin
1 medium Vidalia onion, chopped
Place the above in a large pan and brown...drain the grease


8 oz. can tomato sauce
1/4 cup brown sugar
1 tablespoon vinegar
1  1/3 tablespoon mustard
2 generous tablespoons BBQ sauce (your choice)
2 teaspoons Worcestershire Sauce
2 teaspoons salt


Combine the sauce ingredients and add to meat & onions...simmer for 20 minutes.


OR...
Place in crock pot and heat on low for 2-3 hours...serve right from the crock pot and enjoy!

I doubled the recipe with success!

Patriotic Shirt

Every little girl needs a Patriotic shirt for the upcoming Fourth of July festivities!

The shirt was purchased and I "dolled" it up a bit with bright red rick rack and a festive blue bow.

Rinse rick rack in vinegar to set the color before attaching to shirt!

Cut the rick rack in desired lengths and zig zag the ends to prevent fraying, then sew on the shirt.

Make a bow from blue ribbon (with white dots) and sew a bright red star into the middle to secure.

Then attach the bow to shirt by handstitching and you are finished!!!

Maggie will have a flag shirt on and will be waving an American flag in celebration of the Freedom of America!

Lemon Curd Layer Cake

It was birthday weekend at our home...Ben's birthday was yesterday and Caribe's is today...so we celebrated both in one day!!!

The menu consisted of Fran's sloppy joes, fresh fruit, chips/dip, and a calorie laden lemon cake!

"Blogger" is not co-operating today so the recipe will have to be posted right here, rather than at the end!

Lemon Curd:

2  1/3 cups sugar

2 teaspoons cornstarch

1 cup fresh lemon juice

4 large eggs

4 large egg yolks

3/4 cup unsalted butter, cut into pieces (1/2")

Combine the sugar and cornstarch in a heavy saucepan.   Gradually add the lemon juice.  Whisk in the eggs and yolk, add the butter and stir over medium heat until the curd thickens and boils, about fifteen minutes.  Pour into a glass bowl and place in fridge for at least 5 hours, preferably a day or two ahead.  Be sure to cover!

Frosting:

3/4 cup powdered sugar

2 cups chilled whipping cream

Beat powdered sugar and 1  1/4 cups lemon curd just until blended.

Beat whipping cream until stiff peaks form, fold cream into curd mixture in three additions.   Chill until firm, at least four hours, preferably more.

Cake:

1  1/2 cups cake flour

1  1/2 cups sugar

2  1/2 teaspoons baking powder

3/4 teaspoon salt

4 large egg yolks

1/4 cup vegetable oil

1/4 cup orange juice

1  1/2 teaspoons grated lemon peel

8 large egg whites

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees

Butter and flour three 9" cake pans and line with parchment paper.

Whisk cake flour, 1/2 cup of the sugar, baking powder, and salt in large bowl.  Add 4 yolks, oil, orange juice, lemon peel and 3/4 cup lemon curd to bowl but do not stir.

Combine whites with cream of tartar in a large bowl and using mixer, beat whites until soft peaks form.  Gradually add remaining 1 cup sugar, beating until stiff but not dry.  Beat yolk mixture until smooth.  Fold whites into yolk mixture in three additions.

Divide batter equally among prepared pans.  Bake cakes 20 - 25 minutes or until cake tester comes out clean.  Cool cakes in pans for fifteen minutes.  Turn cakes out and peel off parchment paper.  Allow to cool completely.

Spoon 1 cup frosting into pastry bag fitted with a large round tip and place in fridge.

Place one cake layer on plate and spread with 1/3 cup curd,  then 1 cup frosting...top with next cake layer and spread with 1/3 cup curd and 1 cup frosting.  Place final layer on the top and spread with frosting on top and sides (leave 3/4" border on the top edge)

Pipe chilled 1 cup frosting (in bag) in small mounds around edge.

Garnish with flowers, mint, lemon slices...or whatever you like!

Do enjoy...the recipe takes time but the end result is impressive to the palate and eye!

Ewwww...a snake

 I am not fond of snakes and the only reason I snapped this photo was because Ben would never believe me when I told him I saw a 2 1/2 foot snake in the driveway. He seems to think I exaggerate the size of creatures.  

Maggie and I had been outside and picked up the mail (the mailbox is just at the end of the driveway).

When we came back inside I glanced out the front window and saw this "creeper"....I grabbed the camera and told Maggie to look at the snake...and she said Ewwww...so glad we were in the safety of the house!

I'll spare you the stories regarding snakes that are embedded in my brain!  Please double-click on the photo's to appreciate the size of this snake!

Grandma Bessie's Biscuits

 My Mom's Mother, Grandma Bessie, was well known in our community as the biscuit maker.  She made her famous biscuits for special events at two local church's!

She called them "Short Cake" and passed the recipe down to her family...thank you so much sweet Grandma Bessie...I know you are looking down with delight knowing that your recipe is being carried on to the next generation!!!

"Short Cake":

2 cups sifted flour

4 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup solid Crisco

1 egg, beaten

3/4 cup milk

Sift flour, baking powder, and salt together.

Cut in the Crisco

Combine the egg & milk and add to above mixture until all is moistened

Pat out on floured mat and cut with a biscuit cutter

Bake at 425 degrees for about 15-18 minutes

Enjoy~

Spinach Sausage Quiche

 This quiche recipe was found in a Pier Pleasures cookbook over twenty years ago and although I don't make it often, it is a treat when I do!

 Sunday seems to be a good day for quiche...it serves as brunch and dinner...works for me!

I used Sweet Italian sausage but you can substitute regular breakfast sausage or ham and the result will be delicious!

 I don't make as many pies as in the past, so it is good to make a pie crust occasionally so I don't forget how!!!

Spinach Sausage Quiche:

1 pound sausage

10 ounce package frozen chopped spinach

3 large eggs, beaten

3/4 cup whole milk

1/4 cup chopped onion

1/2 cup sliced mushrooms, drained

3/4 cup grated Swiss cheese

9" pie shell, unbaked

Cook and crumble sausage, drain & set aside

Cook & drain spinach

Beat eggs and milk together; add onions, mushrooms, sausage and spinach.

Spread the Swiss cheese on the bottom of pie shell; pour egg mixture on top.

Bake at 400 degrees for about a 1/2 hour.

Do enjoy~