Atop Holly Hill

More Cookie Exchange Recipes

2011-01-03T12:40:00.005-06:00

If you missed the cookie exchange I'm sharing these wonderful chocolate cookie recipes. One is no baking and one fast and easy....great to get the kids involved...all delicious!

No-bake Choco Oatmeal Cookies (shared by Dorothy Lineberger)
1 c. soft butter
1 c. powdered sugar
1 t. vanilla
2 T. warm water
4 T. cocoa
2 1/2 c. uncooked oats
Cream butter and sugar together. Add cocoa, vanilla, water, and oatmeal. Roll batter into small balls and place on ungreased cookie sheet, approx. 12 to a sheet. Flatten slightly with your hand and dust with powdered sugar. Let them remain until firm and set about 30 min., remove and store.

Boiled Cookies (shared by Loreta Durham)
1/2 c. butter
2 c. sugar
1/2 c. cocoa
1/2 c. evaporated milk
1 t. vanilla
3 c. instant oatmeal
(1/2 c. crunchy peanut butter or 1 c. chopped nuts is optional)
Melt butter in saucepan over medium heat. Combine sugar, cocoa and milk. Stir into melted butter and bring to a boil then boil 1 minute while stirring. Remove from heat and stir in oats, vanilla and peanut butter or nuts. Drop by teaspoon on waxed paper. 3-4 dozen

Double Chocolate Chip Cookies (shared by Gwyn Weatherford)
1 c. soft butter
1 1/2 c. creamy peanut butter
2 1/2 c. packed brown sugar
2 large eggs
1 egg white
1/2 c. sour cream
2 t. vanilla
3 1/2 c. bread flour
1 T. baking soda
1/2 t. salt
2 c. semisweet chocolate chips
1 c. mini semisweet chips
1 c. coconut
Beat butter and peanut butter until creamy. Add brown sugar, beat till creamy. Beat in eggs and egg white, sour cream and vanilla. Combine dry ingredients and gradually add until combined. Mix in chips and coconut. Drop by heaping teaspoons, 2" apart onto ungreased baking sheets. Bake 10-15 min. or until lightly browned. Let cool on pans 2 minutes then remove and cool on racks. Store airtight up to one week.

Brownie Cookies (shared by Mabel Hall)
2 pkgs. German Chocolate squares (such as Bakers brand)
1 T. butter
2 eggs
3/4 c. sugar
1/4 c. flour
1/4 t. each baking powder, cinnamon and salt
1/2 t. vanilla
3/4 c. chopped pecans
Melt butter with chocolate in a bowl over another bowl of hot water. Beat eggs until foamy then add sugar 2 T. at a time, beat until thick (5 min.) Blend in chocolate. Add flour and other dry ingredients, then vanilla and nuts. Drop by teaspoonsful and bake at 350 degrees till lightly set.

Meringue Cookies

2011-01-03T12:14:00.003-06:00

More recipes from the cookie exchange. Lots of folks are changing their eating habits in this new year. Meringue cookies are almost zero fat so you may want to consider these recipes if you are cutting fat intake. Here are three variations of wonderful meringue cookies.

Forgotten Cookies (shared by Margaret Durham)
3 egg whites at room temp.
3/4 c. sugar
1/8 t. cream of tartar
6 oz. minature chocolate chips
Preheat oven to 400 degrees. Beat egg whites until frothy, slowly add sugar mixed with cream of tartar beating until very stiff.
Mix in chips and drop by teaspoonfuls on a cookie sheet lined with parchment paper. Turn oven off and put in cookies, leave at least 3 hrs. or overnight. Makes 3-4 dozen.
May substitute coconut, finely chopped pecans or well drained Maraschino cherries.

Chocolate Pecan Meringues (shared by Beth Ausbrooks)
4 egg whites at room temp.
1/4 t. cream of tartar
1/4 t. vanilla
1 c. sugar
1/4 t. salt
1/3 c. mini semi-sweet chocolate chips
1/3 c. finely chopped pecans
Preheat oven to 225 degrees. Beat first 3 ingredients at high speed until foamy. Gradually add sugar and salt, beating until very stiff. Gently fold in chips and nuts. Drop by teaspoonfuls 1" apart on parchment lined baking sheets. Bake at 225 degrees for one hour placing one pan on middle rack and one on lower rack. Switch pans and bake another 45 min. until cookies are dry but not brown. Cool completely and store in air tight containers up to one week. 3-4 doz.

Surprise Meringues (shared by Shannon Vickers)
3 egg whites
1/8 t. cream of tartar
3/4 c. sugar
1/8 t. salt
1 t. vanilla
1 c. miniature semisweet chocolate chips
1/4 c. chopped pecans or walnuts
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar with salt and vanilla beating until stiff peaks form and sugar is dissolved, about 5-8 minutes. Fold in chips and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 300 degrees for 30 min. or until lightly browned. Cool on sheets and store in an airtight container. Yield: 4 doz.

Chocolate Chunk Walnut Cookies

2010-12-12T21:48:00.004-06:00

2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar
1 T. vanilla
2 large eggs
1 3/4 c. chocolate chunks
1 c. chopped walnuts

Combine dry ingredients and set aside. Beat sugars, butter and vanilla until creamy. Add eggs one at a time beating well after each one. Gradually mix in flour mixture, mix in chocolate and nuts. Drop by tablespoons full on ungreased baking sheet. Bake at 375 for 9-11 minutes. Let cool on baking sheets for 2 minutes then remove to cooking racks.

Makes about 5 dozen. Submitted by Frances Kersey

Oatmeal Thumbprint Cookies

2010-12-12T21:36:00.003-06:00

2 sticks soft butter or margarine

1 c. packed brown sugar

1/2 c. sugar

2 eggs

1 t. vanilla

Beat together butter and sugars, add eggs and vanilla, beat well.

1 1/2 c. all purpose flour

1 t. soda

1 t. cinnamon

1/2 t. salt

3 c. oatmeal

Combine dry ingredients, add to batter and mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Using a teaspoon or your thumb, push an indention in the middle of each warm cookie. Fill immediately with a teaspoon of your favorite jam. After filling quickly remove to wire cooking racks.

Makes about 4 doz. Submitted by Linda Fleischer

Toffee Cookie Bites

2010-12-12T21:27:00.002-06:00

24 saltine crackers
1 c. butter
1 c. firmly packed light brown sugar
1 - 12 oz. pkg. milk chocolate morsels
1/2 c. chopped pecans or walnuts
Cover bottom of a 9X13 pan with aluminum foil. Arrange crackers in pan to cover bottom.
Microwave butter and sugar in glass bowl on high for 3-4 min until sugar dissolves, sirring occasionally. Pour mixture over crackers. Bake at 325 for 15 minutes or until bubbly. Remove from oven and sprinkle with choc. chips, spreading as they melt. Sprinkle with nuts. Cool well, cover and chill 2 hrs. Cut into 1" squares or break into peices and store in an airtight container in refrigerator.
Submitted by Debbie Stewart

Just The Best Cookies

2010-12-12T21:13:00.002-06:00

1 c. butter
1 c. brown sugar
1 c. sugar
1 egg
1 c. salad oil
Cream butter and sugars until light and fluffy. Add egg and blend. Add oil stirring well.
1 c. crushed cornflakes
1 c. rolled oats
1 c. chopped pecans
1/2 c. coconut flakes
Stir in cereals, pecans and coconut. Stir together dry ingredients, mix into batter with vanilla.
3 1/2 c. flour
1 t. salt
1 t. vanilla
Form dough into balls the size of walnuts, place on ungreased cookie sheet and flatten w/ a fork dipped in water. Bake at 325 degrees 12 minutes. Cool and sprinkle with powdered sugar.
submitted by Kelleye Helleson

Winning Recipe

2010-11-21T20:43:00.002-06:00

Here's the promised tasters choice recipe from the cookie exchange tea party.
Congratulations Pat and thanks for sharing, these cookies are "Christmas Time Delicious".
More recipes to come.

Orange Toffee Shortbread Cookies
(a Paula Deen recipe submitted by Pat Wright)
1 c. butter, softened
1 c. vegetable oil
1 c. sugar
1 c. confectioners sugar
1/4 t. almond extract
1/2 t. orange extract
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 t. salt
3 T. orange zest
1-2 c. sliced almonds or chopped pecans
2 c. English Toffee Bits

In mixing bowl combine butter, oil and sugars. Using hand mixer, beat until combined. Beat in extracts. Add eggs, one at a time, beating well after each.

Combine dry ingredients in separate bowl. Gradually add to creamed mixture, mixing well. Stir in orange zest, nuts and toffee bits.

Drop by teaspoonfuls, 2" apart on ungreased baking sheet. Bake at 350 degrees about 10-13 minutes until golden.

Cookie Exchange Recipes

2010-11-15T22:29:00.002-06:00

Holiday Tea & Cookie Exchange

2010-11-14T07:35:00.003-06:00

We're back! Notice I haven't blogged for a few years. So much has happened since my last post and I have promised to catch you up on the news. Wow, I have work to do.

Saturday was the annual Holiday Tea. Each year we host a tea party on the second Saturday of November. The house is ready for other holiday events, tree is up in the foyer, silver polished and Christmas CD's dusted off. This day is a kick-off to the holiday season.

It's fun to choose a theme each year, asking guests to bring something in participation. Twice in previous years ladies were asked to bring an ornament for the tree. Oh what fun to have a sea of lovely decorations on our tree as a reminder of each friend attending!

During the Christmas season each time our eye caught an ornament, a prayer was said for that person; it became our prayer tree. Last year those attending brought a ladies gift. We donated them to our local domestic violence woman's shelter. Hearts were touched.

This year I thought of hosting a cookie exchange. What fun! The kitchen atop holly hill was a sea of cookies. Most guests brought four dozen, two dozen to sample and two dozen to exchange. This was a new experience for me. We didn't realize that it's very hard to sample over twenty varieties of cookies. What a fun sugar high! Of course I provided other tea party fare including a cheese spread, hot spinach dip, finger sandwiches, veggies, and deli picks, and hot tea. Of course!

Every cookie recipe was utterly delicious. Thank you ladies for baking and sharing. Voting for the tasters choice was no easy task. Who can think clearly after that much sugar? The winner was an orange shortbread recipe from Paula Deen. (No, she didn't join us.) Congrats Pat Wright and Reagan on your winning recipe and taking home the fresh floral door prize.

It was wonderful having each of you here. I'll be posting recipes soon so keep checking back.

The Fire Of Fall

2007-10-18T00:42:00.000-05:00

Fall color…how beautiful! Gardening at this time of year is so rewarding. Such bounty and blessings along with the satisfaction of knowing the plants have served us well and now it’s time to start putting them to bed for a long winter rest. As the temperatures cool, I think of warm fires both inside and out. Have you ever thought about the colors in fall blooming plants being the colors of fire? They seem to assure us of a fire’s warmth in the cold months to come; reds, oranges and golds.

There is an area in my gardens that I call the Upper Garden. I have purposely planted as many red blooming plants there as possible. Most of them bloom all at once in celebration of the “fire of fall”.

Pineapple sage…well named for its wonderful pineapple aroma. When the sun warms the leaves at midday, one squish and you might think someone opened a can of pineapple tidbits. Butterflies love to feed on the bright red blooms. Yesterday there was a large group of yellow Sulphurs doing their fancy butterfly dance among red spires of bloom. The leaves can be used in desserts for flavoring and blooms are edible as well, making a beautiful garnish for salads. The 3-4 ft. tall plants like partial shade, lots of water, and well-drained soil

Salvia greggii…known as Autumn sage is perennial in the south, zones 7-9. This woody plant is a gardeners dream being tolerant to most any problem; bugs, drought, deer, and poor soil. It is easy to propagate from stem cuttings and blooms all summer here in Texas. It can be found in colors from raspberry to red, yellow and white. A constant bloomer, this sage is a great nectar supply for hummingbirds. The leaves and stems carry a sage scent.

Camellia Sasanqua…couldn't resist showing you the dogwood look for Fall.

It grows from a large shrub shape into a small tree if allowed; and responding well to pruning but you may lose some bloom the year of pruning. Sasanqua is so beautiful from fall into winter, blooming a large single petal flower found in pink, white and red. I love the shiny evergreen leaves during the dullness of winter. Maybe soon I can add a red bloomer to the upper garden.

Mexican Cosmos...the only name I have for this plant. I bought my first sample at a nursery a few years ago. Like common cosmos, this fall blooming show stopper grows to almost six feet! It must produce an abundance of seed but each spring there are only a few plants. I'll start my own in pots next year. The lavender Mexican Bush Sage (shown here in the foreground) is a great contrast for planting and cutting.
Enjoy the beauty of Fall, the fiery colors, and the opportunity to enjoy them both inside and out. I'll be happy to share more information on any of these plants.

New Favorite Thing

2007-09-05T23:21:00.000-05:00

Favorites…we all have them. Remember playing the “favorites” game as a child? Name your favorite color, song, cake, movie, or vacation. I still love doing it. What a great way to get to know someone, in a childish sort of way.

Being a kitchen keeper and spending a large percentage of my time there, I have lots of favorite kitchen items. Things I cannot live without. Things I’ve learned about over the last forty years that save me time, money, and energy. I have learned to buy good quality, once, and then it isn’t necessary to replace them over and over. No plastic measuring cups and spoons for me. I don’t even like plastic handles. Here’s a short list of a few favorite kitchen things. I’d like to know about yours,too.

Rubber spatula – who can cook without one? Anyone can, but isn’t it awfully messy? I like to be thrifty in the kitchen, not wasting that precious batter, dough, or sauce. I must have my collection of rubber spatulas to survive. They can be purchased in many forms now and most are heat resistant. I like them soft and pliable not big and stiff. Scraping the last streak of batter from the bowl really saves on clean up time. Just doesn’t’ seem right to wash it down the drain and you can level, stir, fold, mix, and scrape all with one utensil. (sometimes)

Long handled measuring spoons – how nice it is to be able to reach the bottom of a container, as the supply gets low. Trying to fit your fingers in the soda box isn’t fun. I’m always on the look out for convenient measuring utensils while shopping. I can spot stainless steel cooking utensils from the front door of any shop. Just last month I found three stainless steel spoons with 6” handles!!! They are in one/fourth, one/third, and one/half cup sizes. I was so very pleased with my junk shop find. Ecko makes them.

Flexible cutting mat – Have you seen these? They come in different colors or clear so people can keep the uses separate; one color for raw meats, another for fresh veggies and fruit. These folding cutting boards are just the greatest thing. After chopping or slicing your “whatever’s” you can fold the mat into a funnel shape for pouring and not spill one thing. They are easy to find now in many stores.
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Super thin paper plates – you know, the cheap ones that soak up the sauce? They are a real time saver in the kitchen. I keep several in my baking cabinet conveniently stored under my (stainless steel) mixing bowls. When measuring messy ingredients such as flour or brown sugar I set my measuring cup on a paper plate, fill, level off, and then pour the remainder back in the canister. This is so much faster than trying not to spill on the cabinet. I also use them as a tiny funnel for many things such as filling salt and pepper shakers. They fold easily to a little point. Use them to catch grated cheese or to dredge small amounts of meat or other food for frying, then toss away the mess. If I am just measuring dry ingredients I use them over and over. What an economical way to keep the counter clean!

Handi-Stir – Ok, it’s a whisk. My newest most favorite thing. Rada Cutlery, a knife company many of us know about, makes this little whisk. The traditional loopy whisk is a must in the kitchen but this one is perfect for stirring and heating sauces, etc. It lies on the bottom of the pan and instead of one wire touching there is an entire coil of wire touching. If you don’t have Rada knives and other kitchen utensils, you are missing out. They are inexpensive and the best I’ve found. I don’t spend hundreds of dollars on cutlery and I’ll dare anyone to compare. I LOVE these products. Just make sure you buy the knife sharpener in addition to the knives. Rada is a fundraiser type organization. You may have seen booths with their products at craft malls and flea markets. I buy from a local church ladies group.

Apron Strings - The "how's, why's, and what's" - most frequently asked questions.

2007-08-26T21:05:00.000-05:00

How do you get your towels so soft and your sheets so crisp? Why do they smell so good? What kind of detergent do you use?
Guests here often ask these questions. The solution is pretty simple. Remember, it's usually best to keep things simple. As for softness, most people use too much detergent. Different washers have different needs just like any other appliance. Use only enough soap to make the water slick in your fingers, and this amount will still allow it to do it's cleaning job. Cut back on the amount you use then check the water after the agitation has started. If you decrease the amount again for the next load you wash and the water no longer feels slick, then you need to add a little more. Also, it's nice to use the biodegradable detergents from sources such as Amway or Melaleuca. They are both super stores that you buy a membership too and have wonderful products. We should do our part in trying to improve and protect our environment. I like to promote companies that do so as well.
The fresh smell of my sheets and towels is from air drying them outside on my wooden post clothes line. I built it myself and you can too. I remember years ago shortly after moving to a house just outside the city limits. My neighbor and new friend suggested that I not hang clothes out to dry. "It just wasn't in good taste. Only trashy people hang out laundry." Where I grew up we only had one class of people I guess. We all hung out laundry, rich and poor alike. Hanging out beautiful white sheets and hand embroidered pillow cases just brightens my day. I am rewarded with a contentment like no other when I slide between the crisp white cotton after a long day of hard work. I would be sad without my clothes line.
I only half dry my towels outside to save energy and get that nice scent. I finish the drying in the clothes dryer to get softness. It is really better for our health to dry with a scratchy towel but this topic would be better, discussed at a later date.
Happy Laundry Day! I hope you all get to have a clothes line experience!

Art From The Heart

2007-08-22T20:07:00.000-05:00

Last weekend this bed & breakfast atop Holly Hill fully served its purpose once more. Laughter, singing and creativity just oozed from the seams of wall and window. I know this old house was smiling as always. A group of friends gathered here for some time away. With their approval,I'm sharing the thoughts they put on paper:

“Retreat! Retreat!...girls lets go…one final fling before the madness begins, school time. Let’s escape to some place peaceful and let the beauty of nature inspire us. Inspire us to create something beautiful to take back and share with others. Off we'll go to the B&B for a weekend away together. We’ll paint, eat, paint, eat, sleep a little then repeat the same routine tomorrow.”

Our group of women has begun to try and help bring visual arts back into the church. So, we listen to the Word being delivered through sermons, praise, and prayer. Then we begin to paint our interpretations of that Word for display. We have classes to teach basic techniques and principles of art helping those with less experience. Amazing creations have been born and more importantly, it has been a real spiritual awakening or re-awakening for many artistically enemic or challenged.

In the midst of God’s creation, our creative juices flow more freely so we wanted to position ourselves to hear from God and express visually what God was putting on our hearts. We call this “Prophetic Art”, art from the heart, ABBA ART, for the Father, from the Father.

The Lord led us to Holly Hill where we transformed the sun porch into an art studio in a matter of minutes. We discussed how God has moved and where He is leading us personally. Then we made plans for future art workshops to share with others. Divine connections with kindred spirits occurred and we just played and created to our hearts content. Just the art spark we needed before going back to the real world with summer drawing to an end.
Toni, Tara, Sherry, and Paula

Tree Baskets

2007-08-11T15:31:00.000-05:00

The idea of "Tree Baskets" came from some dear gardening friends a few years ago. Their back yard was void of nice trees with low limbs as mine is. They had created a tree basket the circled around a huge pine tree. God gave Earl and Joyce many creative ideas to enjoy the out doors. Earl had lost his legs in an accident while young. One would never know by visiting their beautiful home and grounds. Earl has gone to be with the Lord now. So many, many friends miss him; he inspired us all with kindness, determination and his sweet spirit.

My yard is not void of trees but there are no low limbs from which one can put an old fashioned board swing or hang beautiful baskets of color. I enjoy large splashes of color among all the green so I set to building a few tree baskets myself. You might enjoy doing the same.

You will need a few feet of chicken wire that is 24" wide. (available at the hardware store) Find a pair of gloves before working with this wire. It's nice to have a helper but you can do it by yourself. First fold the wire in half length wise. Choose the height that you want your basket; mine are about shoulder high. Use small staples (large staples or nails may harm the tree) and first attach the center of the edge away from you to the tree. The front edge is not attached.

Begin to staple the wire as you pleat it to fit around the tree. Fold together the ends of the wire, turn under and attach the ends too. Now you have a pouch of wire that reaches about half way around your tree.

Line the wire pouch with damp spaghnum moss and fill with a good quality potting soil mixed with water-saving pellets. Try to have at least a 6"x6" fill of soil going around the tree. Plant with sun or shade plants and water gently but thoroughly. You can pack more moss around your plants to help keep the soil in place.

The first year I was very successful with Impatiens in three baskets on three trees located about 20' apart. They needed watering about every other day. The effect was pleasing and beautiful

I was expecting a drought again this year so last spring out came the succulents...surprise, we've had around 50" of rain. The succulents have done well in spite of the moisture.

You may like to try Petunias, Geraniums, Ferns, or Ivy. Have fun! They are easier to construct than you would think.

Remembering Lady Bird

2007-08-07T22:38:00.000-05:00

There is a little connection between Holly Hill and Lady Bird Johnson.
During her days working on the Texas Highway Beautification project, she came for a visit. Former owner here, Ms. Kathryn and Lady Bird had a mutual friend. This childhood friend of Lady Bird had arranged for an overnight stay at Holly Hill. Kathryn loves retelling the account of her visit. At that time there were no doors on the bedrooms and “Lady Bird didn’t mind,” Kathryn said as she mocked the sweet East Texas accent Lady Bird was known for.

When I came to Holly Hill in 2001, I wrote to her offices asking permission for naming the room where she slept the “Lady Bird Room”. Being sure there were stacks of fan mail in her offices I tried not to be disappointed when I did not get a response. Then in 2005, a package arrived in the mail containing a matted photograph of her portrait painted by Aaron Shikler in 1978. Included was a wonderful letter (on Lyndon Baines Johnson Library letterhead) signed by their Archives Specialist. I was elated.

Seeing the news coverage of Lady Bird’s death early in July saddened me. Do enough other people holding important positions care about the preservation of our North American native plants and wild flowers? Will the right people take a stand to keep America beautiful?

When LBJ went to the White House I was just a child. I remember wondering how it would be to very quickly step into the role as First Lady, to follow in the shadow of Jackie Kennedy – what woman could successfully do that?

Lady Bird was known for her interest in the beautification of America. She believed that by cleaning up our nation’s highways, planting flowers and landscaping public areas people would be calmer during war time. I am so impressed by such a thought. One woman (who happened to have the president of the United States on her side) set into motion many projects and successfully accomplished them. She is responsible for the Highway Beautification Act of 1965, which brought the cleanup of junkyards and billboards all across America as well as improvements for our nation’s capital city. In 1969, she implemented the Texas Highway Beautification Awards, which she resided over herself for many years, giving of her own resources.

During a recent visit to D.C., I enjoyed the area at the Smithsonian honoring our former first ladies. Lingering at the glass I wondered how a little girl from small town East Texas found her way to the White House. That little girl, who lost her mother at age five, who played along creek banks and fishing holes was chosen by God to make a huge difference in how beautiful America is today. She, in fact, has a long list of accomplishments. You might enjoy reading more about her by clicking here. I vow to plant wildflower seed every fall in her memory and to do my part in the beautification of America. God has special tasks for us all. If we seek Him we too can make a difference.

Try A Little Ginger

2007-07-27T18:22:00.000-05:00

Someone asked about growing ginger, or more likely I volunteered the information. My knowledge is quite limited on the subject but what I have learned about it in the last few years has been fun and valuable. Now I know ginger is more than a powder from the spice shelf. However, using what is available in a little jar is also nice.

Many people are interested in growing ginger for more than one reason. This funny looking root as shown below is not only for culinary purposes; it belongs, in my opinion, in every kitchen and near the back doorstep. Other uses are for healing and the pure enjoyment of the plant with its fragrant blooms.

True Ginger is what we see offered in the supermarket for use in cooking. When you choose a root (actually called a rhizome) to purchase make sure it is not shriveled and has nice smooth skin. It will keep for a week or more if refrigerated and some people just freeze the root for later use. I find it’s medicinal use to be so valuable that I rarely have a piece to shrivel or freeze.

Once you cook with fresh ginger you will want to keep it on hand. It has a wonderful pungent peppery flavor, essential in Asian cooking and many common desserts. The light brown skin should be removed before grating the root for your favorite recipes. The skin comes off easily by scraping the ginger with the edge of a teaspoon. To shred the root finely, use the small grid of your cheese grater or purchase a grater made especially for ginger. You will want to discard the fibrous part that is left after grating. The useful part will be a juicy paste and remember a little goes a long way. I will share a recipe for fresh gingerbread this fall. It’s a wonderful breakfast treat served warm and is also perfect with fresh whipped cream for an afternoon tea.

About it’s medicinal use: If you think the sniffles are sneaking up on you try a cup of ginger tea. You can either grate the root into a cup or slice off several slivers with a sharp knife. Pour in steaming water to fill the cup and allow it to steep for ten minutes or so. If your throat is already sore add a sprinkle of cayenne pepper, stir often and sip slowly. Ginger is also known to be useful for motion sickness, indigestion and sore muscles. It has been called the “universal medicine”. My advice here is not intended for medical use and only represents my opinion. I think you will enjoy researching this plant as I have.

Growing ginger outside is easy and rewarding. It likes rich moist soil in warm conditions. Select a nice large tuber from the store, springtime is best. The tuber should have several eyes and it grows similar to a potato. Plant your ginger root in a pot with a drainage hole using good quality potting soil. Cover the tuber with only about one inch of soil. In a few weeks you will see a sprout resembling a lily plant. Children enjoy this project, as sometimes the ginger will grow almost an inch each day. You should wait 3-4 months before harvest but I have found that I can pull up the tuber and steal a slice or two then replant with out harming the growth. Keep the pot outside in a spot that has afternoon shade; direct sun is too strong for this tropical plant. It will not be hardy enough for winter but will grow nicely indoors near a warm sunny window. There are other types of ginger that offer beautiful blooms in white, pink and red. The common “Butterfly Ginger” is readily found in gardens throughout the south. This type is hardy enough in zone 8 to withstand the winter if mulched. We have a large bed here at Holly Hill. It blooms in late summer with clusters of white orchid looking blooms. There is a large vase full today setting on the piano and scenting the whole house. If you don’t know about ginger I hope you experiment soon.

Peachberry Crunch

2007-07-24T21:38:00.000-05:00

Oh yes, it's cobbler time. We just couldn't resist taking a snap of these gigantic blackberries from the newly planted patch out back of our gardens. Even seeing the size in a spoon doesn't explain my surprise when I saw that they were nearly big as a golf ball. Pop one of these juicy jumbo's in your mouth and the cheeks bulge with goodness. After an entire summer of nice rains and few berries left on the vine, the plants, no doubt, have put all their energy into a few berries.

Sharing recipes is such a wonderful hobby. It's like sharing other things in your life, seems we always get blessesd in return. Who doesn't need more wonderful recipes? Cobbler Queen, I'm not sure about; alot of my cobblers over the years have been just so-so. But now...I think I've got it. A new variation to an old favorite.

Almost every recipe book on my shelf has several variations of cobbler. I've tried many but none seem to compare with something my family always enjoyed, drooled over, begged for and scraped the pan to get. My grandmother would be thrilled if she knew there was an opportunity to share this recipe. What she made often for a summer dessert is something called Rhubarb Crunch. I've shared my recipe here for peach and blueberry but try blackberry or strawberry too.

Rhubarb is an unusual plant with a very sour and distinct taste. It grows in cool climates making bunches like long ribs of reddish-pink celery with a huge green leaf at each end. In the South we usually just see it on the produce shelf at the supermarket. One must add large amounts of sugar to rhubarb, it's just as sour as lemons. When cooked it makes a deliciously beautiful pink fruit which can be made into many wonderful desserts. (I think it's a fruit. That makes me realize I should do research.)

Grandmother surely would be shocked if I bought rhubarb at the store. I imagined peaches and a few blueberries for color would be a perfect substitute, so here's my newly created and original recipe:

Peachberry Crunch

4c. peeled and sliced fresh peaches
2t. lemon juice
3/4 - 1c. sugar
2T. cornstarch
pinch of salt
1c. fresh or frozen blueberries
Stir lemon juice into the fruit to add flavor and prevent browning. Mix sugar and cornstarch together with salt and then stir into peaches. Pour into a 9X13 baking pan. Sprinkle blueberries over peaches.

Topping:
1c. sugar
1c.flour
1t. baking powder
1/2t. salt (less if you must)
2T. cooking oil or real butter
1 egg
In a medium bowl mix together the dry ingredients with a fork. Using the fork beat the egg and oil in a cup then add all at once to the flour mixture. Toss and cut in the egg with the fork or two knives until the mixture is crumbly and about the size of peas or small marbles. Sprinkle topping over fruit. Push some of the bigger pieces down into the fruit. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Enjoy with whipped cream or ice cream and a few blueberries for garnish.

Note#1: You can prepare the fruit ahead. This works well if you have peaches that are ripening faster than you know what to do with. Mix the fruit as for above recipe in a medium saucepan. (omit blueberries) Bring to a slow simmer stirring occasionally then let the mixture come to a slow boil, just bubbly. I'll hide a secret here,(add 2T real butter to the fruit) Cool and store in the frig until the next day when you are ready to finish your cobbler. Add blueberries and proceed as above.

Note#2: Adding a pinch of salt to the fruit really enhances the flavor. I try and be careful not to over salt either. A little salt compliments something sweet as does a little sugar in something sour.

In Your Kitchen

2007-07-06T00:28:00.000-05:00

In this blog there will be recipes mixed with kitchen stories, ideas and hints. It will be a joy for me to share things I have learned from my forty-plus years of playing with food in my kitchen. For a very long time, I have had the desire to encourage people to get at their own stove and cook. There are several good reasons. Don’t read me wrong; I love to eat out. Being spoiled by a good wait staff is just my kind of thing. The surprise of a beautifully presented entrée with unforgettable flavors is also a big deal for me. If they wow me, I’ll be back. If I wonder what it is and where it’s been; I won’t. You’ve had that feeling, right? You get the idea?

The growing number of people who eat out several times a week is shocking. In larger cities it is even hard to find a grocery store. Being sort of an old fashioned girl, I don’t understand the concept. If you have time to sit and wait on someone else to cook for you, chances are you could have already cooked it yourself.

I would like to encourage those of you who feel intimidated in the kitchen. Yes, you can cook! Never mind the comment from some family member about your mistakes in the kitchen. Make a stab at a few simple recipes, foods that are your favorites; and then improve on those recipes. Once you are comfortable in your own kitchen, you will create meals that get your family and friends talking, saying wonderful things about you.

Traditionally the kitchen is known as “the heart of the home”. Its true folks, in our society food represents nurturing, affection, dedication and comfort. Let’s take advantage of that truth. When we are in the kitchen together as a family or with friends we will realize the benefits. What a great way to build self esteem in children, teach math skills or talk about your day. Guys, don’t limit those cooking skills to the grill; surprise your wife and join her in the kitchen, unwind from the day…together.

Sweet Land Of Liberty

2007-07-03T15:25:00.000-05:00

Welcome to my new blog!! I have no idea what I'm doing but it's fun to try.

This photo is of my Tim's father taken during WWII. He was a fighter pilot flying an F6F (Hellcat). By the way the family resemblance is very strong. I'm sure Tim's mother thought he was very handsome in his flight suit.

July 4Th and patriotic music always make me a little soft and fuzzy. Why? I'm not sure...only that I begin thinking about this great land in which I am so privileged to live. I think about all those men and women who have given their lives...for me and my family. What can I do that would even compare to that? It makes me shed tears of sorrow and pride with love and joy all mixed in.

When I was a little girl my family joined a horse riding club that performed during special events and parades. There was always beautiful patriotic music playing as the riders moved their horses in flowing patterns or straight lines like soldiers marching down the street. During that time of my life I felt so secure, so safe in America. A little girl from a small ranching town in Nebraska, living a storybook life, going to a safe home each night where there was a mom, dad, brother and sister. We laughed and loved and didn't know danger as children know of danger today. I didn't know the life style my parents provided and their patriotism would make such an imprint on my life.

Forty some years later...I visit that same little ranching town, returning home as often as possible to see old friends and family. There was a parade to attend, floats and convertibles, clowns and loads of people waving. It was a relaxed and safe feeling, children walking several blocks through town to the city swimming pool. Cars were stopping in the street and people saying hello to old friends. There were neighbors setting on soft bluegrass lawns laughing and spending time together. Would I ever love to spend July 4Th there! It seemed storybook, almost like being in a movie.

I love the patriotism in small town America. My little home town of only a few hundred people will hold a fantastic celebration this week. They will honor our war hero's both fallen and standing. Can we keep it, this patriotism? Can we find safety again all across this land?

Being a part of the roots of this America is a great blessing. Taking it for granted is a great sin. "Forgive me Father when I neglect to thank you for blessing this nation; oh sweet land of liberty."