Thursday, January 29, 2015

Grandma Dorothy Woodward-Andrews "Sour Cream Apple Pie"- Guest Post



We are so very lucky to have wonderful neighbors in Florida. Jamie and Jeff live across the street. I love to bring them goodies from time to time and Jeff surprised us with this wonderful pie which was delicious.

Thank you Jamie and Jeff for sharing Grandma's recipe.  



For For over 20 years, my husband Jeff has used his Grandmother's recipes to hold the rag ends of family together. Each Thanksgiving we gather under our roof to celebrate tradition and recount good memories of the past. Jeff's grandmother is remembered fondly while her great-grandchildren play on the floor with the mischief and ferocity of 6 week old kittens. 

The matriarch of the family, Dorothy Rose Woodward Andrews has been gone almost a decade but she is present in the Sour Cream Apple Pie. The delightful flavor combinations of a sweet and sour dessert remind the family of her love. She had the ability to make harmony using unlikely ingredients and peace amongst irascible relatives. 

Enjoy Grandma's Sour Cream Apple Pie with whipped cream and loved ones










Ingredients:

6 medium apples like Granny Smith variety
 3 T flour
 1 c sugar
 1 c sour cream
 1/4 tsp. ground cloves
 1 1/2 tsp sugar
 Cinnamon to taste
 Pie shell

Directions:

Fill shell with thinly sliced apples (peeled). In bowl, mix flour, 1 c sugar and cloves together. Add sour cream to mix and combine thoroughly. Pour over apples. Sprinkle cinnamon and 1 1/2 tsp sugar over top. Bake at 450 degrees for 10 minutes, then at 350 degrees for 40 minutes. Enjoy a slice Dorothy style with whipped cream on top. 

Tuesday, January 27, 2015

Ma’s Baked Corn Pudding







No idea who Ma is but the recipe looked good! Ted and Marie visited their daughter this weekend and they usually bring Leta wings and cream corn on Sundays. I don't fry so off to Publix for the wings but I wanted to make Leta a homemade corn dish.

Saw the recipe on The Smart Cookie Cook.

Ingredients:

1/2 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Directions:

Preheat oven to 350 degrees. Grease a 1-1/2 qt. baking dish and set aside.

Combine sugar and flour in a large bowl. Whisk in the eggs, milk, butter, salt and pepper. Stir in the drained corn and cream-style corn.

Pour into baking dish and bake for 45-50 minutes or until a knife inserted near the center comes out clean.

Monday, January 26, 2015

Max 131 Weeks





                                                Max having a great time with Neil 

Friday, January 23, 2015

Orange Baked Chicken

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I don't usually send Gabe to the grocery store but something was going on and I told him chicken breast were on sale. He came home with a large package of chicken parts, which isn't a problem but needed to find a recipe that Neil would like.

Oranges were on sale and since he's visiting from NY I thought a bit of Florida's vitamin C would be good for him.

Recipe is from The Seasoned Mom.

Ingredients:

1 broiler-fryer chicken (2.5 to 3 lbs.)
3 Tablespoons minced shallots
1/2 teaspoon paprika
1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried rosemary)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup freshly squeezed orange juice (from approximately 3 oranges)
Orange zest

Directions:

Prheat oven to 350 degrees F.

 Wash and dry chicken and set aside.

Prepare a large baking dish with nonstick spray.

Add the shallots, paprika, rosemary and salt and pepper to a small bowl and mix well.

 Rub chicken with seasoning mixture and add to the baking pan.

 Bake chicken until brown and tender – about 1 hour, 15 minutes or until internal temp of chicken reaches 145 degrees and baste the chicken frequently with orange juice.

I know Myra is going love this- I had 3 orange shells left. The recipe did not call for zest but why waste them? 

When I took the chicken out of the oven I removed the zest from the oranges and added to the baked chicken. Perfect addition!


Thursday, January 22, 2015

Thank YOU


To all who visit my little place on the web. It's not fancy and never will be, just a spot to add the things I like and food that we enjoy.

My magnificent friends- Myra, Carol, Cyndy, Angela, Paddi, Dottie - thank you SO much for taking time each day to see what I post. I thank you from the bottom of my heart and huge hugs to all of you.

To the people who subscribe- thank you. I hope you enjoy the posts and recipes.

Gabe and I love sharing photos of Max and the joy he brings into our life. We hope he brings a little sunshine to your life.