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Comment by Bob and Robin Young on November 27, 2009 at 5:52am

Yes, it was a wonderful day starting at 10:00am when Chris - our Grandson - arrived to start making bread. He made the "Dilly Bread"; Sophia made the "Green Bean Casserole", Jerri, of "Jerri's Old Fashioned Pie Shop and Bakery" made the awesomely , sinful "Chocolate Truffle Pie"; Le Cafe de Paris surprised us yesterday with an "Apple Torte"; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day ...... and I did. We hope that everyone who reads this had a great day and I will think about you at "Black Friday". I will be checking my eyelids for holes! Cheers and Happy Holidays!

Make a Smilebox slideshow

Comment by Nancy Webb on October 24, 2009 at 7:12pm

this is so easy it is called Dumb Fudge from Paula Deen

1 bag chocolate ships
1 bag butterscotch or peanut butter chips
1teaspoon vanilla
1 14 oz can of sweetened condensed milk
melt chips add milk vanilla nuts or coconut or both if you like put in buttered dish chill sooooooo good and it is so easy just made some enjoy

Comment by Bob and Robin Young on September 26, 2009 at 11:17pm

Need some ideas for Oktoberfest that's is just about over? Try this menu!!

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.


German Leek and Potato Soup

Serves: 6
Ingredients:
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/2 teaspoon fresh thyme
1 ham bone
1 cup heavy cream
salt and pepper to taste

Directions:
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.


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And here is the Grand Daddy of them all -


Sauerbraten

Serves: 6
Ingredients:
4 pounds rump roast
salt and pepper to taste
1 cup red wine
1 cup red wine vinegar
2 cups water
2 cloves garlic, minced
3/4 cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
5 whole cloves

Beef Prep:
1 cup all-purpose flour
2 tablespoons bacon grease

Gravy:
2 tablespoons all-purpose flour
2 tablespoons water
1 1/2 cups sour cream

Directions:
Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Beef Prep - Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

Gravy - Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

What to Drink? - Zinfandel or a lager that is on the sweet side.


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Black Forest Cake

Serves: 12
Ingredients:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

What to Drink? - Port or a good TBA (I'd take the TBA) or a good Riesling Ice Wine



1st Course - German Leek and Potato Soup
2nd Course - Sauerbraten
Dessert - Black Forest Cake

There's a whole dinner for your Sweetheart during Oktoberfest when you were at the Beer Hall! Cheers!!

Comment by Cathy G. (LA) on September 24, 2009 at 9:20am

mmmmmm, the Sweet Potato Casserole recipe looks delicious. i think I would like to try pecans in it, instead of walnuts. Yum!!! Thanks for posting it here for us, Reba.

Comment by reba on September 20, 2009 at 4:59am

NC Nutty Sweet Potato Casserole
Cook fresh sweet potato covered with water. Simmer until tender. Cool, then peel.
3 Cups Mashed Fresh Sweet Potatoes
1 tea. Vanilla
3/4 Cup sugar
2 Eggs
1/2 Cup Butter, melted
TOPPING:
1/3 Cup Butter
1/3 Cup Flour
1 Cup Brown Sugar
1 Cup Chopped Walnuts
Mix all ingredients together and pour in casserole dish.

TOPPING: Mix ingredients in saucepan over low heat until mixed. Spoon over
potatoe mixture. Granish with a few nuts.
Bake 30 minutes at 350 degrees. ENJOY

Comment by Bob and Robin Young on September 14, 2009 at 4:47am

Ah! "Corn Pie" and Sliced Fresh Tomatoes for dinner! It's organoleptic.

Comment by Linda McCormack on September 13, 2009 at 10:05pm

Ham & Pea Chowder

1 lb bag of yellow split peas (rinsed)
10 cups water
3 cups diced ham
½ lb salt pork
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
¼ cup parsley
1 tsp savory
2 bay leaves
Salt & pepper to taste

Place all of the above in a large pot and simmer for 1 ½ hours. Then blend till smooth.

Freezes well!!

Best pea soup I’ve ever eaten!!!!

Comment by Bob and Robin Young on September 11, 2009 at 5:09am

I won't make a habit of this, but twice a year here in Boise (Idaho) we have two different Salmon Festivals. This is the last one for the year put on to support the MK Nature Center. But, here is the plate you get: BBQ Salmon, Potatoes, Fresh Green Salad, Bread, Drink and Ice Cream. And not expensive - $10 per plate. Can't beat that with a stick!! Cheers.

Comment by Theresa Williams on September 10, 2009 at 9:53am

Calling all WEcooks! It's starting to cool off here in North America so, start posting your favorite soup recipes! Ladies & Gentlemen...start your food processors, word processors & crock pots!

Comment by Theresa Williams on August 27, 2009 at 1:55am

Thanks Bob. It's always nice to see what everybody else is eating. I can smell that good food all the way over here! The Sat. market looks like a great place to be.

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