Archive for recipes

Cooking from the Grain to the Table

 

Mo’lasses!

I could smell the fragrance of the thick molasses all the way in the upstairs room my brother and I shared. My grandpa’s molasses making trays and tools were still tucked under the shed, waiting to be washed today before the bugs went crazy

The lightning storm that had crept up suddenly the night before had almost ruined this years molasses run, be together, our neighbors, my father and brother finished the load.

I don’t think any one who has never gone through the grinding of cane stalks, the shuttling of the sugary fluid through the zig-zag trays, or stood sweating in the August heat should be allowed to savor the incomparable taste of warm biscuits slathered in molasses!

When we were young, our family had a joke. If you asked for ‘lasses, that meant that you were asking for your first serving. If you wanted a second service you asked for “molasses!”.

Not many people get to see the metal trays set up for molasses making these days They done see horses turning the machine that grinds the stalks of sugar cane, they don’t watch the paddle moving the molasses along the divided trays above the flames. Indeed the love of molasses has nearly disappeared in some areas.

Oh, go on to the store, buy a bottle and try to imagine the making of molasses I have described, use the little honey stirring device to drizzle the molasses on your canned biscuits. I guarantee, you will get a glimpse of the way grandpa make then as you close your eyes and savor the first bite!

 

 

 

 

 

 

 

I could smell the fragrance of the thick molasses all the way in the upstairs room my brother and I shared. My grandpa’s molasses making trays and tools were still tucked under the shed, waiting to be washed today before the bugs went crazy

 

The lightning storm that had crept up suddenly the night before had almost ruined this years molasses run, be together, our neighbors, my father and brother finished the load.

 

I don’t think any one who has never gone through the grinding of cane stalks, the shuttling of the sugary fluid through the zig-zag trays, or stood sweating in the August heat should be allowed to savor the incomparable taste of warm biscuits slathered in molasses!

 

When we were young, our family had a joke. If you asked for ‘lasses, that meant that you were asking for your first serving. If you anted a second service you asked for “molasses!”.

 

Not many people get to see the metal trays set up for molasses making these days They done see horses turning the machine that grinds the stalks of sugar cane, they don’t watch the paddle moving the molasses along the divided trays above the flames. Indeed the love of molasses has nearly disappeared in some areas.

 

Oh, go on to thee store, buy a bottle and try to imagine the making of molasses I have described, use the little honey stirring devise to drizzle the molasses on your canned biscuits. I guarantee, you will get a glimpse of the way grandpa make then as you close your eyes and savor the first bite!

 

 

 

 

 

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My Apologies-update

Dear readers/followers of beebeesworld- please do not give up on me-I had to get a new computer and am loaded down with messages, work, updates that someone has to help me with , please keep checking fort my work-I will read your work as soon and as much as i can. I enjoy this blog so much and appreciate the loyalty of my readers!

I have found out that my  has a critical issue that even trained techs are having problems with.  I don’t have  either mt broken computer or new one right now. i am just hoping i can retrieve the many precious items on my old hard drive.  Since the people who have looked at my computer are employed in the tech field, I am looking for miracles-that don’t cost  more than I can afford. If anyone has any ideas, contacts, etc. for me I would be so grateful!

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Four Delicious Cookie and Icing Recipes!

Irresistible Peanut Butter Cookies

¾ cup Jif Creamy Peanut butter
½ cup butter flavor Crisco
1 ¼ cups firmly packed brown sugar
3 tbsp milk
1 egg
1 ¾ cups plain flour
¾ tsp salt
¾ tsp baking soda

Heat oven to 350 degrees. Combine peanut butter, Crisco, brown sugar,  milk & vanilla. Blend well with beaters. Add egg. Beat until blended, combine flour salt and baking soda, cream together at low speed. Drop by heaping teaspoon onto ungreased cookie sheet about 2 inches apart. Flatten tops of cookies with a fork dipped in flour to make a fork pattern,  Cook at 375 degrees for 7-9 minutes, let cool about 3-5 minutes and remove from sheet with spatula.

This recipe can be doubled.  If you double, you can use 3 eggs. A recipe makes about 2 ½ to 3 pans of cookies.

Oatmeal Raisin Cookies the recipe I printed before said
Ultimate Chocolate Chip Cookies)

¾ cup Butter Flavor Crisco
1 ¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 ½ tsp vanilla.
3 cups Quaker Quick Oats
1 cup all purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
1 cup raisins
1 cup walnuts if desired

Heat oven to 375 degrees. Grease baking sheet-or spray with Pam. Combine Crisco, brown sugar, egg, milk & vanilla in large bowl. Beat at medium speed with electric mixer. Combine Oats, flour, baking soda, salt, cinnamon and sugar. Stir in Rains ( and nuts if you use them)
\Drop rounded tablespoons of dough 2 inches apart onto baking sheet. Bake at 375 degrees for 10-12 minutes. Remove from oven when lightly brown and leave on pan to cool-they continue to cook as they cool.

Remove to paper towel on counter. Recipe can doubled. Makes about 2 dozen
cookies.

My Aunt Phyllis’s Chocolate Icing

1 cup sugar
2 tbsp cocoa  (you can use 1 tbsp of dark chocolate cocoa and one of regular or 2 tbsp of dark chocolate cocoa)
1/3 cup milk
¼ cup Crisco
1 tsp vanilla
Pinch of salt

Mix ingredients and bring to boil in medium sized pan. Boil for one minute (I bowl it for several minutes). Beat with a fork as it cools. Ad vanilla. Add powdered sugar until the icing gains some thickness, You can pur it right onto a cake baked in a 13 x 9 pan and smooth in quickly to edges.  You may also add a little more powdered sugar and ice a cooled two layer cake, putting icing in between the layers.  This recipe can be doubled for thick icing or a large cake.  It can even be poured into a buttered pan and used as fudge! Delicious!

Mary’s Chocolate Chip Cookies

Preheat oven to 375 degrees/
Mix in a bowl-
1 cup shortening
(Butter flavored is ok too)\
¾ cup white sugar
(brown sugar can be used as well)
1 tsp.vanilla
½ tsp water
2 eggs

When thoroughly mixed at low or medium speed with mixer, add almost a teaspoon of baking soda and almost a teaspoon of salt.

Slowly mix in two heaping cups of plain flour. Add 12-14 oz bag of semi sweet chocolate chips. Stir in and spoon by heaping tablespoon onto cookie sheet.
Cook at 375 degrees for about 10-12 minutes. Let cool a few minutes, remove from baking sheet with spatula to a paper towel. Makes 3 dozen big cookies.

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2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 11,000 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 18 years to get that many views.

Click here to see the complete report.

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Halloween Hearts

I planted a seed and from it grew,
A giant, beautiful golden fruit.
I couldn’t bear to cut in apart,
Rather, I gently began to carve,
A ghostly tree, a moon gliding past.
A gravestone  with memories of the past.
A wisp of a cloud above the tall tree-
A witch on her broom-perhaps it is me!
We gather and smile, admiring our art,
Filling our nightmares and Halloween hearts.

Comments (25) »

Wanda Clark Pound Cake

This has been a community wide favorite for generations!

Preheat over to 325 degrees. Coat pan with shortening and sprinkle thoroughly with flour.

3 cups sugar

3 cups shortening

3 cups PLAIN flour

6 eggs

1 cup milk

3 tsp lemon or vanilla flavoring

Cream sugar and shortening, add eggs one at a time. Sift flour and add alternately with milk.

Empty into a bundt style pan. Don’t cheat and “Pam” style spray-it is bad to stick!

Cook for 1 hour & 25 minutes. Let Cool, empty onto large plate.

For holiday variety, remove  1/2 to 1 cup of each desired color, mix each color in small bowl with food coloring (to desired color). Put in a cup or so of regular color cake batter in pan, spoon your colors around the batter in your cake pan, one at a time. Top with the rest of the regular batter. Each piece will have its own design when cut!

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