Friday, April 19, 2019

Strawberry Onion Fritters

I made this from the other half of the strawberry onion Laura gave me.


3/4 c flour

1 Tbsp Sugar

1 Tbsp cornmeal

2 tsp Baking Powder

1-2 tsp  salt- or to taste

3/4 c milk

2 1/2 c chopped onions ( you can use any type of onion)

oil for frying


Mix together dry ingredients.
add milk and stir, batter will be thick.

Add onions and mix thoroughly.
Heat 1/2 inch oil in skillet over medium high heat.
Drop batter by tablespoons in hot oil, flatten slightly.

Brown on both sides until nice and crisp.
Drain on paper towels.

Gabe really liked them. We only had a few. The remaining fritters I'm giving to Laura tomorrow for her and Jerry to enjoy.

Monday, April 15, 2019

Strawberry Onion Relish

I never heard of a strawberry onion. Laura picked one up for me. It was the size of a small pumpkin. Used half to make the relish.


2 tbsp unsalted butter
2 large strawberry onions, diced into ½ inch cubes
1 pint of Florida strawberries, lightly pureed
1 tbsp granulated sugar

Kosher salt and ground black pepper to taste


In a sauce pot, melt the butter over medium heat. Add the onions and cook slowly stirring frequently. This will soften and caramelize the onions until they become delicate and sweet. Cook the onions until they are soft and the color of light brown sugar.

Next, add the strawberries, sugar,  salt and pepper. Mix thoroughly and continue to cook over medium low heat until thick. Remove from heat and let site for 15 minutes.

Serve warm or room temperature over fresh French bread or paired as a chutney with meats such as chicken breast, turkey.


Wednesday, April 3, 2019

Crispy German Potato Pancakes

Chi-ling is in Taiwan and I wanted to make her hubby something special. He enjoys potato pancakes and this recipe is very close to what my grandmother made.


1 eggs

1/4 cup all-purpose flour

1⁄4 tsp baking powder

1⁄2 tsp salt

1⁄4 tsp black pepper

6 medium potato, peeled and shredded

1 cup onion, finely chopped

1⁄4 cup vegetable oil


In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten.

Cook for about 3 minutes on each side until browned and crispy. Drain on paper towel

Tuesday, April 2, 2019

Taco Cupcakes

This is a McCormick recipe.

I used 2 boxes of cornbread mix. Made 12 cupcakes. Gabe and I ate a few and took the rest over to Mey's and Richards. 


1 pound lean ground beef
1 package McCormick® Taco Seasoning Mix
3/4 cup water
4 boxes (8.5 ounces each) corn muffin mix
1  cup salsa
1  cup shredded Cheddar cheese
1  cups sour cream

Chopped fresh cilantro ( didn't use)


Preheat oven to 400°F. Line 24 muffin cups with paper baking cups. Set aside.

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Prepare corn muffin mix as directed on package. Spoon scant 2 tablespoons batter into each muffin cup. Place heaping 1 tablespoon taco meat, 1 tablespoon salsa and 1 tablespoon cheese in center of each cupcake. Top each cupcake evenly with remaining batter.

Bake 15 to 17 minutes or until toothpick inserted into cupcake comes out clean and cupcakes are golden brown. Cool cupcakes slightly. Frost tops with sour cream. Sprinkle with cilantro.

Wednesday, March 27, 2019

His wittle mouse ears

  "If i was your dog, id never let those stupid step sisters hurt you."

When you wish upon a star makes no difference who you are...

Wednesday, March 6, 2019


This is the fourth time  I've made this for a gift. First one was to a lady at the library who shares my birthday. The second was to Mey's husband Richard who loved it. Third to Christina for her birthday and this another loaf is for Barbara, who had foot surgery.


1 1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
1 Teaspoon lemon extract
1/3 Cup lemon juice
1/2 Cup vegetable oil

1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.

Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or cake tests done.

Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.
Makes 8 slices.

Note: photo above does not have icing.