Geri's Eggnog Poundcake



This is cousin Geri's yummy and quick recipe!

EGGNOG POUNDCAKE

1 (16-oz.) package pound cake mix

1 1/4 cups eggnog

2 large eggs

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

Preparation

  • 1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

  • 2. Bake at 350° for 1 hour  or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

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Soups on!

Perfect way to welcome November . . .



Wolfgang Puck’s Butternut Squash Soup

3 lbs butternut squash (peeled, seeded and cut into 3” cubes)

1 lb Idaho potatoes (peeled, cut into 3” cubes)

6 cloves of garlic

2 cups heavy cream

2 tablespoons brown sugar

1 tablespoon cinnamon

1 tablespoon curry powder

In a stock pot, place potatoes, squash and garlic together and fill with water about 2 inches above contents.  Place on stove and bring to a boil.  Cook until a knife inserted just slides thru the squash (about 30 minutes).

Add remaining ingredients and stir well.  Season with salt and pepper.  Remove from heat and mix with a hand blender until creamy/smooth.
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Tomato Tart

Since everybody has lots of tomatoes this season, here is a tomato tart recipe that is quick and tastes great.



Tomato-Basil Tart

1 unbaked Pie Crust

1 1/2 cups shredded mozzarella cheese

5 tomatoes – (home grown or your favorite type)

1 cup fresh basil leaves, chopped

3 cloves garlic, minced

1/2 cup mayo

¼ cup grated parmesan cheese

1/8 teaspoon pepper

  • Place piecrust in tart pan or pie plate and bake according to package directions.  Remove from oven and sprinkle with ½ cup of the mozzarella cheese.  Cool on wire rack.

  • Cut tomatoes into wedges, drain on paper towels.  Arrange tomatoes on top of melted cheese.  Sprinkle basil and garlic over the tomatoes.

  • In medium bowl combine remaining mozzarella cheese, mayo, parmesan and pepper.  Spoon over the tomato basil mixture.

  • Bake for 35-40 minutes until golden.

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Making Breakfast

It has been a busy morning in the coop - the girls are in and out of the nesting boxes laying eggs early this morning.  That is Peeping Beauty (white one) heading in, Bessie (middle yellow one) seeing who is siting where.  Just after I took this photo she took Betsy's spot (top left) since she just laid an egg and Bessie wanted to sit on it.  It is sometimes like musical chairs.  Two girls often share one box or I may find one in a box just napping listening to the music, enjoying the fans breezes!



Perfect Scrambled Eggs for Two  (Cook’s Magazine July 2011)

4 large eggs plus 1 yolk (from Turtle Creek Farm if possible)

2 tablespoons of half & half

½ tablespoon unsalted butter, chilled

Salt and pepper

With a fork beat eggs, yolk, half & half, salt and pepper until well combined.

Heat butter in a  8” skillet set on medium-high heat until melted (not brown) swirl to coat pan.

Add egg mixture and using a rubber spatula, constantly and firmly scrape along the bottom and sides of skillet until eggs begin to clump and not stick to bottom of pan when scraped with spatula (about 1 to 2 1/2 minutes).  Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30-60 seconds.  Remove from heat and serve!  (If you wish to dress up the eggs add parsley, chives, dill or whatever to the eggs after reducing the heat).

 
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Turtle Creek Farm Granola

Our strawberries this year are so yummy - I have been putting them on plain (Greek) yogurt with our Turtle Creek  Farm Granola.  It makes a ton, I mix it up  and cook it in a tin-foil roasting pan.  Wrapped up in bags with ribbons, it makes a great "healthy" gift!

Turtle Creek Farm Granola

6 cups quick cooking oats

1 ½ cups brown sugar

1 cup oat bran

1 cup pumpkin seeds

1 cup sliced almonds

1 cup sunflower seeds

½ cup sesame seeds

1 ½ cups  coconut (sweetened or unsweetened)

3 teaspoons ground cinnamon

3 teapoons vanilla extract

½ cup canola oil

1 cup craisins (or raisins)

 Mix all ingredients except the raisins in a large roasting pan that has been coated with non-stick cooking spray.  Bake in a preheated oven 325 for 25 minutes.  Stir and bake another 25 minutes. Stir again, let cool, then mix in raisins.                                       Makes about 12 cups

 
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