Thankful for the men in my life!

Today is Father's Day, I'm thankful for the men in my life.  I have been blessed with My Dad who has given me in human form how my Heavenly Father loves me. He loves me unconditionally, supports & forgives me when I've done wrong,listens to me in whatever mood I'm in & lets me vent my feelings, makes my mistakes into constructive ways, showed me as I was growing up of what to look for in a husband, and gives me His perspective even when I am stubborn not to listen at the moment! I have the BEST DAD! Love you Dad!

I also, shared this on Lessons from My Dad
A Babble tribute to Father's Day

 To Read more...http://steppingbackintimecherishedcookbooks.blogspot.com/2010/06/today-is-fathers-day.html

 The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Strawberry Season is Here!

Easter reminds me of New life!

As Robert Flatt quoted "The resurrection gives my life meaning & direction & the opportunity to start over no matter what my circumstances". So many great things happen in the Springtime, Runnuculus & Daffodils are in bloom, the birds chirping,and the choices in produce is phenomenal this time of season. But most of all ... Strawberry Season! I LOVE STRAWBERRIES! So I'm sure you'll see in the future more on this.

For our Easter meal, we had the traditional Easter Ham ... I wanted to do something different but the budget after tax season just didn't allow it. Thankful my folks contributed the Ham this year and I got the fun part of cooking it! I'm so blessed that I don't have to make the whole meal this time. Everyone contributed in!

I made Glazed Ham with Pineapple Mustard Sauce. I love this recipe! It has pineapple juice, that you baste with and make a mustard sauce that compliments it so well. It has one of my FAVORITE Herbs in it too! Fresh Thyme from my greenhouse window. I used a combination of French Thyme and English Thyme. Hmmmm ... love the smell of fresh Thyme. The aroma just fills the air. Another one of my favorites is Dijon Mustard, you can do so much with this ingredient!

My Cousin Diane, brought fresh cooked Asparagus with a Dijon Mustard Maple sauce as one of our side dishes too!Amazing how we can be so in-sync without even knowing the theme! Thanks Diane:)

For starters, I made a new one for my repertoire, a Sweet Basil Cheesecake. Those of us that love Basil,loved it. Those who don't,didn't. It uses alot of basil that's for sure. So I had to buy a 2 . 5oz. package, for my Basil isn't doing well this year. Such a sad day.

My Mom made the Classic Green Bean Bake using French Style cut green beans,she also brought a new recipe she tried! Note: she's always told me NOT to try new recipes on Holidays or on people, but of course, I have not listened to this! So proud of you Mom !:) She made Mashed sweet potatoes that you cook in heavy cream and made a Maple Butter to smear over it. Very tasty !

My daughter Dana and her friend Krystal made one of our Favorite potato dishes. It was great to see them working in my kitchen. Such fun girls! Oh how I miss the chatter and the giggles of these my girls and my adoptive daughters too!

My daughter Dana and friend Krystal

For dessert, I wanted to relax and enjoy this day. So I pulled out my great resources of Fresh and Easy's Chocolate Cake. So decadent! It's like a 5 star restaurant dessert right out of my freezer! and just the right size for our family of 10.

But don't think I stopped there ... I made a Salty Chocolate-Pecan Candy, another Favorite of ours and so easy! You'll see it comes from my trusty source Southern Living magazine, I feel in love with when we moved to Arkansas and I've loved ever since! I have the whole series of Annuals (thanks to a generous friend) in my cookbook cupboard picture that I use for by Facebook Stepping back in time with My Cherished Cookbooks blog picture.

After all these years of going to Easter services, we went to our 7 am service this year. Mind you I'm not a morning person naturally ... I'm a wanna be though! Did you know, when you get up this early, you can get so much done throughout the day? AWESOME! So with my extra time, I filled it up with making one of my recipes I wanted to try ... yes, Mom ... another time I didn't listen to you ... but I love you!:) Remember, I told you I'm a lover of Strawberries ... So I tried Strawberry Shortcake Cookies. Very yummy! like a cute little miniature strawberry shortcake in an almost bite-size for me. Well, I'm sure others put the whole thing in their mouth ... not mentioning names though! But you'll have to try this! It even surprised my daughter Dana, even though she was doubting when I was scooping them on to the cookie sheet. Krystal is my witness! Right Krystal, remember you have my back on this ! I did add more of the heavy cream though ... when I was mixing it you'll see but that was before Dana's comment on the dryness of it. They are really good when they are freshly baked. Dana suggested to serve them with a side of whipping cream. YUM! So make them the day you want to serve them, at least that's my opinion.Hope you all had a Blessed Easter. Enjoy!

Sweet Basil Cheesecake Recipe : Giada De Laurentiis : Food Network

Ingredients
Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.


Glazed Ham with Pineapple Mustard Sauce Recipe at Epicurious.com

Vegetable oil for greasing pan
1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
3 cups unsweetened pineapple juice (24 fl ounces)
1 tablespoon sugar
3/4 cup Dijon mustard (7 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves

Special equipment: an instant-read thermometer

Garnish: sprigs of fresh thyme
print a shopping list for this recipe

preparation

Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.

If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.

While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.

Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.
Cooks' notes:
·Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.
·Ham can be trimmed of skin and fat 8 hours ahead and chilled, its surface covered with plastic wrap. Let stand at room temperature 30 minutes before baking.


Hash Brown Potato Casserole- from The Southern Living Complete Do-Ahead Cookbook

1 medium onion,chopped
1/4 cup butter or margarine, melted (we use butter)
1 32-ounce package frozen hash brown potatoes, thawed
1 16-ounce carton sour cream
1 10 3/4 ounce can cream of celery soup, undiluted
1 cup shredded Cheddar cheese
2 cups corn flakes cereal, crushed (also 2 small boxes of trial/kid pack = 2cups)
Garnishes: tomato rose and fresh chives

Saute onion in butter until tender. Combine onion mixture, hash brown potatoes, and next 3 ingredients in a large bowl;stir well. Spoon potato mixture into a lightly greased 11x7x 11/2-inch baking dish.Top with crushed cereal.
TO STORE: Cover and refrigerate up to 24 hours.
TO SERVE: Bake, uncovered, at 350 degrees for 1 hour or until golden brown. Garnish,if desired. Yield: 6 to 8 servings but this is very generous servings in our eyes!

Salty Chocolate-Pecan Candy Recipe | MyRecipes.com

This candy will soften slightly while at room temperature.

Ingredients
*Note: I use Ghiradelli chocolate (I'm a native Californian!)
 Ghirardelli Chocolate Company "Say Gear-ar-delly!"


1 cup pecans, coarsely chopped
3 (4-oz.) bars bittersweet chocolate baking bars

3 (4-oz.) white chocolate baking bars
1 teaspoon coarse sea salt*
Preparation

1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)

4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.

5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.

*3/4 tsp. kosher salt may be substituted.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.

Southern Living OCTOBER 2007




Strawberry-Shortcake Cookies

Setting up of ingredients

Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.

Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl

 cold unsalted butter, cut into small pieces

Cut in the butter with a pastry cutter

Stir in cream

I added a few more splashes of cream due to it was too dry for my taste :)

Had to get my hands in there to feel the consistency,always so fun!

then stir in strawberry mixture.I'm using my handmade spoon from India!
Thanks Rachel for giving my hubby the tip to bring home for me ! :)

Using a 1 1/2-inch ice cream scoop

 drop dough onto baking sheets  lined with parchment

spacing evenly apart

Sprinkle with sanding sugar

So yummy! Can't wait to try them!

bake until golden brown, 24 to 25 minutes

Transfer to a wire rack, and let cool. 

Cookies are best served immediately

Strawberry-Shortcake Cookies - Martha Stewart Recipes

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Yield
Makes about 3 dozen

Ingredients

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream + added more splashes :)
Sanding sugar, for sprinkling
Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon drop dough onto baking sheets  lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Also saw inspiration for Strawberry Shortcake Cookies — {Sweetly} Serendipity

 The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Part THREE of CATCHING UP : December 2010 "TRADITION"

During Christmas, here in So.Cal we experienced heavy downpours that led
to our Living Room flooded (again) but caught it in time before it damaged our floors.Thanks to my Dad for coming to our rescue with a pump to get "the moat" down in our front and side yard. So needless, to say, my baking days were missed this year.So sad. But our waistlines were saved.

So I just decided to concentrate on the "TRADITION"al Christmas Meal. With my two beautiful daughters,Laura and Dana in the kitchen with me this year :) We got things cranking in the kitchen.

With Family and Friends we enjoyed for starters,a Pear,Toasted Walnut and Mixed Green Salad served on the side with a Champagne Cranberry Vinaigrette. Of course, a relish tray filled with the "TRADITION"al black olives, green olives, and assorted pickles.

Our Christmas Ham served with a Bing Cherry A La Will Sauce.The recipe was given to me by my sweet Mother~in~law, Edna when we were first married.

Another "TRADITION". And for those who are watching their sugar,I made a Dijon Mustard Sauce to compliment the Ham. So it's now one of our "TRADITION"s we have during Christmas,and it's so festive looking too.

My Mom brought the "TRADITION"al Green Bean Bake,that I grew up with and now my daughters have too. "TRADITION"al Twice baked Potatoes, Our Aunt Betty's Vegetable Medley is another "TRADITION" that was brought through the years.

And the "TRADITION" Eggnog Jello Mold (another festive recipe by my Mother~in~law,Edna).Served with yummy rolls from our local bakery. Yeah, I know..but remember I lost my baking days due to the FLOOD this year..Sorry to say,we didn't take pictures, we were busy celebrating Jesus's Birth. Merry Christmas to all.


PEAR,TOASTED WALNUT & MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Servings:4
Note:they are generous portions for a side salad during the holidays, I doubled this that made this for our family & friends of 10-15.

1/2 cup Halved Walnuts
1/2 cup Champagne
1/2 cup Canned Jellied Cranberry Sauce
1/4 cup Minced Shallots
2 Tablespoons Olive Oil
Salt & Black Pepper (ground)
6 cups Mixed Lettuce Greens
2 Pears, cored & diced
1/2 cup Dried Cranberries
1 teaspoon Dijon Mustard

Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes) in a saucepan, combine Champagne,Cranberry Sauce,Shallots,Dijon Mustard & Olive Oil. Whisk together.Set pan over hight heat & bring to a boil.Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat & season to taste with salt & black pepper. Place greens in a large blow. Top with Pears, Toasted Walnuts & Dried Cranberries. Drizzle over with Cranberry Vinaigrette just before serving.
Source: Food Network



BING CHERRY A'LA WILL SAUCE
You can make this ahead of time, refrigerate,reheat on low. Serve with your best Holiday Ham. Enjoy :)

2 CANS -17 oz. each Bing Cherry (not the pie filling type)*NOTE:SAVE DRAIN JUICE!
2 Tablespoons Cornstarch
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Cloves
1/2 teaspoon Dry Mustard
2 teaspoons Salt
2 Tablespoons Sugar
1/4 cup Sherry (not the cooking type)

In saucepan with juice of Cherries, mix in and add Cornstarch, Cinnamon,Cloves, Mustard. Heat on low till thick and clear. Add Cherries and Sherry.



MUSTARD SAUCE FOR HAM
Source: Allrecipes.com "Laurie"
Servings: 16

This sweet mustard sauce is fabulous. Easy enough for any night of the week. Great on baked ham or even chicken strips.

INGREDIENTS:
1 Tablespoon All-Purpose Flour
3/4 cup White Sugar
2 Egg Yolks
1 Tablespoon Mustard Powder
1 cup Milk
1/2 cup Tarragon Vinegar

DIRECTIONS:
In small bowl, mix together the flour, sugar & mustard powder until evenly blended. Whisk together the milk & egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar,whisking CONSTANTLY, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened




CLASSIC GREEN BEAN CASSEROLE
My Mom makes double this amount for the holidays.

From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 6
It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.


Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.


Recipe Tips:

Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.


For a festive touch, stir in 1/2 cup chopped red pepper with soup.
Green Bean Casserole Cheese Lovers,Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions.
Go Nuts! Toast 1/2 cup sliced almonds. Add with remaining onions.
Bring On The Bacon: Cook 4 slices bacon until crisp and crumble. Add to green bean mixture.



MIXED VEGETABLE CASSEROLE
From the Kitchen of our Aunt Betty Blomquist

1-28 oz.bag Mix Vegetables (cooked & drained)
1 can Cream of Celery Soup
1 small-6 oz. can Pet Milk *NOTE: Evaporated Milk NOT Sweet condensed Milk
1 cup Grated Cheddar Cheese
White Bread cut in cubes
Melted Butter

Mix all together the cream of Celery Soup,Pet Milk & Grated Cheddar Cheese with vegetables. Place in a greased casserole dish.Melt butter, dip bread cubes in the melted butter,covering both sides of the bread cube. Place all over to top vegetable mixture. Bake at 350 degrees for 30-45 minutes.


EGGNOG JELLO MOLD

1 unflavored gelatin
16 oz can Pear Halves, juice packed *NOTE : SAVE PEAR JUICE
1 6oz. Lemon Jello (dry)
1 cup Dairy Sour Cream
3/4 cup Eggnog
1 can 11 oz. Mandarin Oranges segments
1 Kiwi, peeled & sliced

Soften gelatin in 1 cup COLD water. Drain Pears and reserve juice. Dice Pears.Add water to juice to make 2 cups worth. Bring juice mixture to boil. Stir in Lemon Jello (dry). Stir till dissolved. Cool.(too cool faster, I place in freezer for about 5 minutes,check often for freezers vary).Blend eggnog and sour cream to gelatin mixture. Chill to partial set. Fold in mandarin orange segments and pears. Place in 9 1/2 inch flan pan or 6 cup mold. Chill til firm. Garnish with Kiwi slices around mold.

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Happy Birthday Laura!

How can it be that we  have a 25 year old ? When I'm still 25 myself ! Ha ha ha !
Yes, it's true, and very blessed the past 25 years to have Our Laura in our lives !
For her birthday lunch, she requested our Family's Scalloped Potatoes and Ham Dish, Green Beans,
Good rolls, Chocolate Éclair Cake (which she thought was a family recipe, but has found out it's one of the many favorites in Church cookbooks !) She couldn't make up her mind on which type of salad...Green or Fruit ?
So, thinking that in mind, I remember I came across in  my cherished "Southern Living Cookbook Annuals" 2008 in the April section. Strawberry-Pineapple Iceberg Wedge with Yogurt-Poppy Seed Dressing. In a pinch, you can substitute with your favorite Poppy Seed Dressing in your local store, which I had on hand and used this time. When  shopping for the pineapple, it was 6 DOLLARS for ONE Pineapple ! Needless to say, being the budget minded person I am, I substituted  with Blueberries and Kiwi and I  used my Apple Mint in my herb garden, instead of regular mint. Laura seemed very pleased and said it's so "fancy" !
And of course, we were caught up in the moment and forgot to take pictures of our birthday Girl !
Sorry, I don't have pictures to share. I hope you enjoy some of  our many "Family's Recipes" ! :)


Strawberry-Pineapple Iceberg Wedge
( Sharon's variation: Strawberry-Blueberry-Kiwi Wedge)
Prep: 30 minutes. Look for seeded melon halves in the produce department to save a little time
Yield: Makes 6 servings
Ingredients:
1 (16-oz.) package fresh strawberries, hulled
1/2 medium pineapple, peeled and cored
1/2 medium honeydew melon
1/4 small cantaloupe
2 Tablespoons chopped fresh mint
1 head iceberg lettuce, cored and cut into 6 wedges
Kosher salt and freshly ground pepper to taste
Preparation
1. Cut first 4 ingredients into 1/4-inch pieces
 ( about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.
2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.


Yogurt-Poppy Seed Dressing
Prep: 10 minutes
Yogurt and honey replace the oil and sugar typically found in the classic for a healthful, here-and-now dressing. They prefer Greek yogurt for its thick, rich flavor, but plain yogurt can be substituted for a thinner dressing.
This recipe goes with Strawberry-Pineapple Iceberg Wedges
Yield: Makes 1 cup
Ingredients
1 cup plain Greek or plain yogurt
2 Tablespoons honey
2 Tablespoons fresh lemon juice
1 teaspoon poppy seeds
Preparation
Whisk together all ingredients in a small bowl.
Store in an airtight container in refrigerator up to 5 days.Southern Living,April 2008


Our Family's Scalloped Potatoes and Ham 
My Mom taught me this recipe. It was one of my childhood favorites, and now is one of my daughters favorites too! Her secret is  use " A  Wooden Spoon" for the sauce! I always use it! Thanks Mom :)
First make a white sauce,  in a 9x13 baking pan layer with sliced potatoes 5-8 depending on size of potatoes.  Next layer Ham that has been cubed (great if you have leftover ham, if not 2 ham steaks about a one pound each should do).  Repeat layers, usually about three layers. Bake at 350 degrees , for an hour. If it starts to get too brown for your liking cover with foil the last minutes.


White Sauce
1 Wooden Spoon (it might sound picky, but it Works!)
4 cups of Milk
8 Tablespoons of Flour
1 stick of Butter (Don't substitute the Butter!)
1 teaspoon of Salt ( but I opt out since the ham has the salt in it)
1. Melt Butter in large saucepan.
2. Add Flour and salt (remember I opt out on this), stir  constantly until smooth.
3. Remove from heat
4. Add milk gradually.
5. Return to stove top and cook stirring occasionally until thick and smooth.


Chocolate Éclair Cake
* Make ahead!
1- 9x13 inch baking pan
Electric mixer
Microwave
Ingredients:
1-10oz.pkg. graham crackers (whole)
1-6oz. pkg. Instant French Vanilla Pudding
3 cups Milk
1-9 oz. container of  Cool Whip
1-8oz. container of  Chocolate Fudge Frosting
 Grease a 13x9 inch baking pan.
 Using whole graham crackers, line the bottom of pan.
 Mix French Vanilla Pudding with milk; beat 2 minutes.
 Then add Cool Whip.
 Pour a good layer of pudding mixture over graham cracker layer.
 Add another layer of graham crackers and follow with pudding mixture again.
 Top with a layer of graham crackers.
 Place the container of Chocolate Fudge Frosting in the microwave for 1 minute;stir.
 Then pour over last layer of graham crackers.
 *Let stand all day or overnight in refrigerator before serving.
 Makes 12 servings.
Enjoy! Sharon :)

Today is Father's Day!

I'm so thankful to have such great men in my life and show me how God loves me here on earth.
So to honor my Dad and my husband today, I made Braised short ribs, that are marinated for at least 1 to 2 days in a whole bottle of red wine ! So worth it! see below for recipe.
With the Braised Short Ribs I roasted Asparagus, A Cilantro Caesar Dressing served with Pepitas for a different twist on the Caesar Salad, Mashed Potatoes, Rosemary Rustic Rolls (from my one of my favorite bakeries "La Brea Bakery"), and for dessert this awesome chocolate pie recipe that I found in my mound of recipes and blessed that a friend Holly made for my husband's office. It came from our local newspaper, which I immediately got out the Wednesday newspaper out and clipped it for a later use ! It's A very simple recipe 1950's Fudge Pie but so decadent and definitely at first bite sends you to chocolate heaven !
I like to change recipes sometimes..the only change I made in this was instead of baking it in a 9 inch pie pan, I made it into 4 tart pans, baked for 12-15 minutes in my convection oven. (And always a must! don't substitute the BUTTER ! Yes, I'm like Julia Child , love the butter !). I put a dollop of whip cream with a strawberry on top ! I think making it this way made it so much more special for my special men today !
 Needless to say, my Dad and husband were delighted by the presentation and the results in the awesome brownie like dessert ! They are my biggest fans and have encouraged me throughout my life ! Thanks Dad and Richard ! The loves of my life ! Yes...to my "Favorite" daughters ( who fight over who's the "favorite daughter"! too funny ! we must of done something right for them to think they each are the favorite !) I miss you both dearly ! you are reading this!?) You two are the girls in my life that I love so much and treasure your love and friendship!

I love to share recipes with my family and friends !
So when I can... I will post here what I make in the future and hopefully when I am rescuing recipes from my cherished cookbooks !

So here's my first recipe I am posting for you !
I hope you enjoy it as much as we did ! :)
Oh..and I think this is such a "God thing" that I'm starting this post with this first recipe by the name, since I'm RESCUING RECIPES from my cookbooks ! So check it out !
 Enjoy ! :)

Braised Short Rib
recipe by Tom Colicchio who is a master with meat, and his tender succulent braised short ribs are much in demand at his three restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.
Easy Way Use the same vegetables in the marinade and the braise.
MAKE-AHEAD !!
ACTIVE :1 hour TOTAL TIME : 3 HRS PLUS OVERNIGHT MARINATING SERVINGS :6

INGREDIENTS:
2 Tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvigon
4 thyme sprigs
3 cups chicken stock
DIRECTIONS:
1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty. about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350 degrees. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is very tender.
4. Transfer the meat to a clean shallow baking dish, discarding the the bones as the fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

5. Preheat the broiler. Broil the meat turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
MAKE AHEAD
The braised short ribs can be prepare through step 4 and refrigerated for up to 2 days.
SERVE WITH : Mashed potatoes, buttered noodles or crusty bread


Posted From McClatchy-Tribune news service
by Aleta Watson
Easy Fudge Pie will make 'em sigh

We all need at least one dead-simple dessert recipe in our repertoire, one that turns out perfect every time and sends guests into raptures at first bite. If chocolate is involved, all the better.
Fudge pie is a golden oldie from the 1950's that I ran across in TV newswoman Linda Ellerbee's engaging memoir, "Take Big Bites". Ellerbee calls this recipe "rescued" fudge pie, because she thought it had been lost until a friend revealed that she had a copy of the original.
Essentially a dark, moist brownie, this crustless pie was a staple of Ellerbee's Houston childhood. Unlike many recipes fro that era, it doesn't call for processed ingredients. Chocolate, butter, sugar,eggs--what's not to like?
The first pie I made and brought into the office disappeared in no time. It was good, but I felt it could be better.
I had followed the recipe to the letter, including mixing all the ingredients in the Pyrex pie pan in which it was cooked, and the top crust bubbled strangely in spots, perhaps because the butter hadn't been mixed in well enough. In addition, the edges were almost black and a bit too crusty after 25 minutes in a 400-degree oven.
I have revised the instructions to call for mixing the ingredients in a separate bowl and reduced the baking temperature.
Chocolate connoisseurs should feel free to substitute 2 ounces for high-cocoa-content bittersweet or the unsweetened chocolate in the recipe.

Mama's Rescued Fudge Pie

My Dad holding his Father's Day Dessert

INGREDIENTS:
2 ounces unsweetened chocolate, ( I used Nestle', that's what I had on hand)
1 Stick of Butter
1 cup Sugar

1/2 cup Flour
2 Eggs
1 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 375 degrees. Place chocolate and butter in a 4-cup Pyrex measure or microwave-safe bowl. Heat on high heat for 30 seconds more.Let sit for a minute or so and stir until chocolate dissolves completely. Add sugar, flour, eggs , vanilla and salt. Pour into lightly oiled 9-inch pie pan.
Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.
(Adapted from "Take Big Bites" by Linda Ellerbee, Berkeley.)