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1/4 teaspoon salt
1 cup flour
1 cup milk
2 eggs
1 tablespoon butter, melted

Sift flour and salt into a bowl.  Beat eggs with rotary beater, add milk, butter and sift in flour, beating only enough to make a smooth batter.

Fill hot greased gem pans 1/3 full of the mixture.  Bake in quick oven 450 degrees F. for 30 minutes, then at 350 degrees F. for 15 minutes or until firm, brown and popped.  Keep oven door closed while baking.

We buttered these – right of the oven – popped them open and poured a dab (or more!) of honey inside – ooooh – soooo good!


Oatmeal Cookies


3 eggs, beaten

1 cup raisins

1 teaspoon vanilla extract

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons baking soda

2 cups rolled oats

¾ cup chopped pecans

In a small bowl, combine the eggs, raisins, and vanilla.  Cover and chill for 1 hour.

Preheat oven to 350 degrees F.

In a medium bowl, cream together the butter, brown sugar, and white sugar.  In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed.  Next, stir in the egg and raisin mixture, and then stir in the rolled oats and pecans.  Dough will be stiff.  Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden.  Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

He did it again!

As I was trying to complete a couple of projects yesterday, Dear Hubby took over the kitchen and made a delicious Shrimp Salad!

No photos of this scrumptious dish because we gobbled it up immediately!

Shrimp Salad

3/4 cup mayonnaise

1 teaspoon salt

2 teaspoons dry mustard

6 green onions, minced or diced

2 stalks celery, minced

1 teaspoon paprika

2 drops hot sauce

3 sprigs parsley, minced

2 pounds shrimp, boiled and peeled

Lettuce leaves

Hard-boiled eggs, halved

Combine the first 8 ingredients and pour over shrimp; refrigerate for 4-6 hours.
Serve on lettuce leaves and decorate with eggs.



Simple Banana Pudding



  • 1 cup sugar, plus 2 tablespoons
  • ½ cup all-purpose flour
  • 2 cups boiling water
  • 2 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Dash salt
  • 1 box vanilla wafers
  • 6 bananas, sliced

Preheat the oven to 325 degrees F.

For the sauce, mix 1-cup sugar and flour well.  Slowly add the boiling water, stirring constantly.  Cook over low heat until the mixture begins to thicken.  Stir in the beaten egg yolks.  Continue to cook until thick.  Add the butter, vanilla, and salt.  Let cool.

In a quart-size casserole, place a layer of vanilla wafers.  Cover with a layer of bananas, then a layer of sauce.  Beat the egg whites until stiff.  Add the remaining 2 tablespoons sugar.  Spread over the pudding and bake a few minutes until golden brown, keeping an eye on the topping.

Beef Stew with Wine

Beef Stew with Wine

1 pound bacon, cut into pieces

3 pounds boneless beef roast, cut into 1-inch cubes

½ cup flour, lightly seasoned with salt and black pepper

1 cup sliced shallots

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

8 ounces cremini or white mushrooms, wiped clean, cut in half if large

2 cloves garlic, peeled and minced

1½ cups full-bodied red wine or 12 oz. stout beer

1 bay leaf

Salt and pepper to taste

1 tablespoon cornstarch mixed with 1 tablespoon water

Cooked noodles, rice or garlic mashed potatoes, optional, for serving

In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove bacon pieces, leaving the drippings in the skillet, and keep heated over medium heat. (Save bacon for another use.) Place beef cubes in a large bowl and sprinkle with seasoned flour. Toss to coat beef cubes lightly with flour.

Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the skillet, sauté shallots, celery, carrots, mushrooms and garlic until lightly browned, about 5 minutes. Transfer to slow cooker. Add wine, bay leaf, salt and pepper and stir. Cover; cook for 7 to 9 hours on low setting (or 4 hours on high setting).

The meat should be falling-apart tender. About 30 minutes before serving, if sauce needs thickening, stir in cornstarch mixture. Cover and continue cooking until thickened. Remove bay leaf and serve stew with some sauce, over noodles, rice or mashed potatoes. Serves 6.

Absolutely Delicious!

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Sent Papa Bear out with a grocery list – and bless his heart – he searched all over Seguin for speckled butter beans.  None to be had.  Substituted lima beans – and this dish was absolutely delicious!  We both wished I had doubled the recipe.

Speckled Butter Beans with Andouille Sausage

Cook time: 8 hours


2 packages frozen speckled butter beans, about 1 1/2 pounds

12 to 16 ounces Andouille sausage

2 cups water

2 cups chicken broth or vegetable broth

1 large bell pepper, chopped

1 large onion, chopped

1-1/2 to 2 teaspoons Creole seasoning, or to taste


In a slow cooker, combine the speckled butter beans (or lima beans!), sliced sausage, water, broth, bell pepper, and onion.  Cover and cook on LOW for 6 hours.  Add Creole seasoning and continue cooking for 2 hours longer, or until beans are tender.

Serve with cornbread for a delicious,comforting meal.

Serves 4 to 6 (this actually only served two – however, this is because we made two meals out of this dish – could have had it for a third meal and been very happy!).

Blueberry Cornmeal Cake

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1 1/3 cups flour
2/3 cup cornmeal
2 tsp baking powder
2 tsp baking soda
6 Tbsp oil
2 eggs
1 Tbsp vanilla
1 tsp honey
10 Tbsp butter
3/4 cup sugar
1 1/2 tsp salt
1 cup ricotta cheese
1/3 cup plain yogurt
3 cups fresh blueberries

Spray 10 inch springform pan with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and salt in large bowl until creamy. With mixer on medium, gradually add egg mixture; beat to blend. Mix in flour mixture carefully, just to blend. Add ricotta and yogurt, mix on low, just to blend, do not beat. Pour half the mixture into pan, scatter half the blueberries over, spoon remaining batter over in dollops, then spread to cover berries. Scatter remaining berries on top. Sprinkle with 3 tablespoons of sugar. Bake 325 for about 1 hour, 15 minutes, or until pick comes clean. Cool completely in pan.

I neglected to sprinkle sugar over the top layer of blueberries; should have done so – it would have made a nice crusty top.

The cake is very moist and tasty!