Apple-Cranberry Conserve

5 cups peeled, chopped apples

Brother Rick with "Old Yeller" abt 1967
in Sunnyside, WA

1-1/3 cup Apple Juice

1/3 cup lemon juice

1 pkg (1-3/4 oz) dry regular pectin

(or similar appropriate amount of liquid pectin)

3 cups sugar

1/2 cup corn syrup

1 cup dried cranberries

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp salt

Combine the apples, apple and lemon juices in a large Dutch oven.  Bring to boiling; reduce heat and simmer 10 minutes.

Stir in the pectin and bring to full rolling boil, stirring constantly.  Stir in sugar and cranberries.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat, stir in spices.

Ladle into hot, sterilized half-pint jars, leaving 1/4-inch head space.  Wipe jar rims, apply lids.  Process in boiling water bath for 5 minutes (start time when water begins to boil).  Remove jars from canner; cool on racks.  Makes six 1/2-pint containers.

Lemon Curd

Very good on crumpets or Englsh muffins. I've also stirred some into heavy cream to create a Lemmon Posset-like dessert.

1 stick butter

Grandpa Don (R) & unknown
in the 1920s (Alaska?)

1-1/4 cup sugar

3 lemons

5 egg yolks, beaten

Peel outer yellow part of lemons using vegetable peeler; reserve. Juice the three lemons (it should be about 1/2 cup of juice; if it is a little bit more that is OK, just increase the amount of sugar slightly).

In a heavy saucepan melt the butter over medium-low heat. Add the sugar, lemon juice and the lemon peels; heat and stir until sugar is dissolved.

Stir some of the heated lemon mixture to the egg yolks to temper them, then stir yolks into the saucepan. Continue heating, stirring constantly, for about eight minutes until curd is thickened.

Pour through sieve into a bowl or large glass measuring cup (I use a 4-cup size). Discard lemon peels and pour curd into jars. Cool, then refrigerate. Keeps in refrigerator for several weeks.

Frozen Margaritas for a Crowd

Frozen Margaritas for a Crowd

Limeade Base:

12-oz can limeade

2 scant cans of cold water

Mix the limeade and water in a pitcher.

For each blender-full of drinks:

Fill blender about 3/4 full of small ice cubes

Add:

1 cup mixed limeade

Squeeze of fresh lemon juice (yes, lemon)

1/2 cup Cuervo Gold (4 oz--a little more is fine)

Slightly more than 1/3 cup Triple Sec

Blend until "slushy" and serve in salt-rimmed glasses. Garnish with lime wedge.

Me on Dad's Log trug, about 1955

Hot Buttered Rum Batter

Hot Buttered Rum Batter

This recipe was given to me by my friend Norm Ritter and was developed long ago--before raw eggs were deemed unsafe to eat by those who might have compromised immune systems. So to be on the safe side, use only "certified" eggs or a pasteurized product such as "Egg Beaters/"

1/2 lb (2 sticks) real butter, softened

1 lbs brown sugar

1/2 lb powdered sugar

2 whole eggs (or use Egg-Beaters)

dash of rum

1/4 tsp cloves

1/4 tsp nutmeg

Mix all ingredients well with electric mixer.  Store in covered container in the refrigerator.  Use about one heaping teaspoon (or more to suit your taste) per cup of boiling water or hot milk, add one jigger of rum or brandy.

Grandpa Gene on Right on trip from MO to WA

Cheddar and Buttermilk Biscuits

Cheddar & Buttermilk Biscuits

These are very similar to the biscuits they serve at Red Lobster. You can, of course, omit the cheddar cheese if you prefer.

2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

3 oz extra-sharp Cheddar, grated to yield 3/4 cup

2/3 cup buttermilk

Line a baking sheet with parchment paper. In a large bowl, whisk the flour, baking powder, baking soda and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until it’s texture is fine and looks a little like cornmeal with some butter chunks the size of peas. Stir in the grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky, and shaggy; small areas of dry ingredients are fine.

Turn the dough out onto an unfloured board and knead about 12 times until the dough comes together and is smooth. Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square (this helps the biscuits rise). Cut the square into nine smaller squares. Transfer the biscuits to the lined baking sheet. Place in refrigerator about 20 minutes. 

Preheat oven to 375 F. Bake biscuits on middle shelf of the oven and bake 18 to 23 minutes until golden brown. Yields 9 biscuits.

Rick & Mom, Me, Mom & Dad about 1956

Crab and/or Shrimp Dip Base

Crab and/or Shrimp Dip Base

When Mom owned a small Seafood Market in Ocean Park, Washington, she used this as a "base" for making Crab and Shrimp dips to sell in the market. We often had some on the counter for people to sample (I must say, some people made pigs of themselves!)

3 pounds, whipped cream cheese (preferably Philadelphia brand)

1 small jar Old English or Pimento cheese spread

2-1/2 Tbs dried minced onion, reconstituted in water

2 Tbs Worcestershire Sauce

2 Tbs Lemon Juice

2 Tbs Mrs. Dash No Salt seasoning

1 tsp lemon pepper

Thoroughly blend all ingredients in a large mixing bowl (a stand mixer is best, especially for this large amount). For each cup of base, mix in about 1/4 cup each of sour cream and mayonnaise, and blend in 1/4 cup of salad shrimp or crabmeat. 

You can also use this base to make smoked salmon dip by adding about 1/4 to 1/2 cup finely flaked smoked salmon instead of shrimp or crabmeat.

Back Row, L & 2nd from L: Mom & Aunt Peggy
with friends in Oysterville, WA about 1937-38

Cheese Ball

Cheese Ball

A family Christmas tradition since the 1960s, but this appetizer is tasty at any time of the year!

2 8-oz packages cream cheese, softened

About 4 oz Blue Cheese, crumbled

1 jar Old English cheese

1 Tb dried minced onion

2 tsp Worcestershire sauce

1 cup toasted & finely chopped nuts*

Rehydrate the dried minced onion in the Worcestershire sauce for about 5 minutes. Blend cheeses with an electric mixer (easiest in a large stand mixer). Add onioin-Worcestershire sauce to the cheeses and mix to combine.

Place chopped nuts in a shallow bowl. Scoop about 1/4 of the cheese mixture at a time into the nuts and use the nuts as a coating to shape into flattened balls or log shapes. Wrap in plastic wrap and chill to firm. Serve with crackers.

*Note: Toast the nuts in a 325° F oven for 7 or 8 minutes and cool before chopping. A small food processor is the best way to chop the nuts very finely to more evenly coast the cheese balls.

Mom at the house in Nahcotta

Soft Peanut Brittle

Soft Peanut Brittle

This recipe is for a brittle very similar to the soft “Brittle with a cushioned crunch” that was sold by an Oregon company named “The Brittle Kettle” (they're no longer in business, although I don't know why--their candy was so good!). It's also like the centers in See’s Peanut Crunch, so if you need a chocolate~peanut "fix" you can drizzle the completed brittle pieces with melted chocolate for a real treat!

2 cups creamy peanut butter

1-1/2 cups granulated sugar

1-1/2 cups light corn syrup

1/4 cup water plus 2 tsp water (divided)

2 Tbs butter

2 cups peanuts, raw or toasted

1 tsp baking soda

1 tsp vanilla

In a double boiler over hot water, heat peanut butter while preparing syrup.

In a large saucepan combine sugar, corn syrup and 1/4 cup water.  Cook over high heat to 275° F. on a candy thermometer.  Lower heat to medium and add butter, stirring until melted.  Add peanuts and cook, stirring, for about 5 minutes until candy starts turning brown and reaches 300° F.

Remove from heat, and stir in baking soda that has been dissolved in the remaining 2 tsp water.  Add vanilla.

Working quickly, fold in warm peanut butter, stirring gently.  At once, pour candy mixture onto well-greased marble slab or cookie sheet.  Quickly spread as thin as possible.  The secret of the candy is quick cooling. 

To serve, break into serving-size portions. When cold, drizzle with melted chocolate, if desired.

Cousin Terri & Treeva (with Ginger)

Maple Walnut Shortbread Bars

Maple Walnut Shortbread Bars

COOKIE BASE:

1-1/2 cups flour

1/4 tsp salt

1/4 cups packed brown sugar

1/2 cup cold unsalted butter, cut into pats

TOPPING:

2 eggs

1/2 cup packed brown sugar

1/2 cup maple syrup

1 tsp vanilla extract

1 cup coarsely chopped toasted walnuts

Preheat oven to 350° F; grease a 9x13-inch baking pan.

Put the flour, salt and brown sugar in the bowl of a food processor and process to combine. Add the butter and process until the mixture begins to clump, scraping down the bowl several times. Spread mixture into pan and press down with bottom of measuring cup or with fingertips. Bake for 12 minutes, until dry-looking and firm to the touch.

Meanwhile, make the topping: put the eggs, brown sugar, maple syrup and vanilla in the food processor bowl (no need to wash after making the base) and process until well blended. Add the walnuts and pulse several times to combine and chop the walnuts into pea-size pieces. Do not over process or the walnut pieces will be too small.

Pour the topping over the cookie base and bake for an additional 18 to 22 minutes, until the topping is set, crisp and brown. Let cool completely on a wire rack. Run a sharp knife around the edge of the pan, then cut into squares or bars.

Teena & Treeva with friend Tarry, Nahcotta, WA

Soft and Chewy Caramels

Soft and Chewy Caramels

This recipe is fairly quick and easy. It can, of course, be varied by the addition of various types of chopped nuts (toasted and very finely chopped Brazil nuts make it truly special!). Also note that this recipe is a good idea to use the remainder of the sweetened condensed milk when making Joyfully Almond Chipper cookies, which require only 1/4 cup--just decrease the remaining ingredients & make about 2/3 of this recipe.

Vegetable cooking spray

1 cup butter

1 16-oz package light brown sugar

1 14-oz can sweetened condensed milk

1 cup light corn syrup

optional: 1 cup finely chopped nuts

Line an 8-inch square baking pan with foil, extending foil over edges of pan. Generously coat foil with cooking spray, set aside.

Melt 1 cup butter in a 3-quart saucepan over low heat. Stir in brown sugar, condensed milk, and corn syrup until smooth. Bring mixture to a boil. Cook over medium heat, stirring often, until a candy thermometer registers 235° F.

Remove mixture from heat (if desired add nuts at this time), stir by hand 1 minute or until mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool.

Lift foil and caramels out of pan. Cut caramels into 1-inch pieces with a buttered knife. Wrap each piece with plastic wrap.

Sweet (but not chewy!) nieces Treeva & Teena

Joyfully Almond Chippers

Joyfully Almond Chippers

1 cup butter

2/3 cup brown sugar

1/2 cup granulated sugar

1 egg, lightly beaten

1/4 cup sweetened condensed milk *

1 tsp almond extract

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp salt

2 cups flaked coconut

2 cups semisweet chocolate chips

1 cup sliced almonds

Heat oven to 375 F. Combine butter and sugars in large bowl. Beat at medium speed until well blended. Combine egg, milk, extracts and mix into creamed mixture at low speed until blended. Combine dry ingredients and mix into creamed mixture at low speed until just blended. Stir in, one at a time, coconut, chocolate chips and almonds.

Drop by rounded spoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375 for 10 to 11 minutes or until golden brown. Do not overbake. Makes 3 dozen cookies.

* Note: since this requires so little of a can of sweetened condensed milk, instead of wasting the remainder one good recipe to use it on is Soft and Chewy Caramels.

Aunt Peggy & Uncle Lee at Nahcotta Dock

Toffee Bars

Toffee Bars

These chewy, nutty cookies are the result of modifying a recipe that was supposed to make a "Praline Pie." An added bonus: they're easy to make!

Base:

6 Tbs margarine, melted

1-1/4 cups graham cracker crumbs

1/3 cup sugar

Filling:

1/2 cup (1 stick) margarine, melted

2 cups firmly packed light brown sugar

1-1/2 cups all-purpose flour

2 tsp baking powder

2 eggs

2 tsp vanilla extract

2 cups coarsely chopped pecans, divided

1-1/2 to 2 cups semisweet chocolate chips

Mix margarine, crumbs and sugar in a 9x13 pan.  Press into bottom of pan.  Bake at 350° F for 5 minutes.

In a large bowl mix, using an electric mixer at low speed, mix melted margarine and brown sugar until blended.  Mix in flour, baking powder, eggs and vanilla until well combined.  Stir in 1-1/2 cups of the pecans and the chocolate chips.  Spread mixture on base and sprinkle remaining pecans over top.  Gentle press pecans into surface.  Bake at 350° F for about 30 minutes.  Cut into bars.

Bro

Grandma Maude's Oatmeal Cookies

Grandma Maude's Oatmeal Cookies

Okay, this is probably a pretty standard oatmeal cookie, but it is the only recipe I’ve found so far that was passed down by Grandma Maude McQuoid.

Grandma Maude (McQuoid)

1-1/2 cups butter, softened 

(original recipe called for shortening)

2 cups sugar

2 eggs, well beaten

3 cups flour

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

2 tsp baking soda

1/2 tsp salt

4 cups oatmeal

2/3 cup milk

1 cup chopped walnuts

1 cup raisins

Preheat oven to 375° F.  Line cookie sheet(s) with parchment paper.

Cream butter and sugar; then add the eggs.  Sift flour, soda, salt and spices together; stir in oats.  Add milk and flour mixture alternately to the butter mixture until it is well blended.  Stir in walnuts and raisins.

Drop by spoonfuls on cookie sheet and press down with glass which has been dipped in flour.  Bake until done (no time given--assume 10 to 12 minutes).

Snickerdoodles

Snickerdoodles

Treeva

Plain, simple cookies, but totally delicious

2-2/3 cup flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1-1/2 cup sugar

1 tsp vanilla

2 egg

Cinnamon Sugar

1/3 cup sugar

3 tsp ground cinnamon

Preheat oven to 375° Fahrenheit.  Line cookie sheet(s) with parchment paper.

Stir together flour, cream of tartar, baking soda and salt to combine thoroughly; set aside.  In shallow bowl or pan, stir cinnamon with the 1/4 cup sugar.

Combine butter and 1-1/2 cup sugar in mixing bowl; beat until fluffy.  Blend in vanilla, then beat in egg until well combined.  Gradually add flour mixture, beating just until well combined.

Drop dough by rounded teaspoons, six to eight at a time, into Cinnamon Sugar and roll to coat well, shaping into balls as you roll.  Place about 1-1/2 inches apart on baking sheets.

Bake about 10 minutes until edges are golden brown.  Transfer to rack to cool.  Makes about 36 cookies.

Halibut Olympia

This is a very simple and tasty way to prepare Halibut, which can taste fairly bland otherwise. The final Panko-crumb and cheese mixture adds a nice crunch to the recipe.

Halibut Olympia

Four 6-oz Halibut fillets

3 tablespoons lemon juice 

Topping:

1/2 cup grated Parmesan cheese

1/2 cup mayonnaise

1/2 cup softened butter

1/2 tsp salt

1/4 tsp white pepper

1/4 cup prepared mustard

(Dijon, champagne, stone ground or other interesting mustard)

3 Tbs chopped green onion (optional)

1/2 cup Italian-flavored* Panko crumbs

Additional 3 or 4 Tbs. grated Parmesan cheese

Preheat oven to 375°F. Butter a 9x13 pan. Place halibut in pan, sprinkle with lemon juice. Bake for about 7 to 8 minutes until almost done (almost opaque, but not quite).

While fish is baking, mix topping ingredients in a small bowl, and mix Panko crumbs and additional Parmesan in a separate bowl.

Remove halibut from oven and spread with topping mixture, and sprinkle Panko-Parmesan mixture over topping. Return fish to oven for additional 4 to 5   minutes until the mixture on top started to bubble or brown slightly and the crumbs begin to brown.

*The Italian-flavored Panko crumbs are excellent, but if you don't have them the plain will work fine

December 1945: Mom, Gram & Gramps on the Right; Aunt Peggy back left

Sherrie's Tamale Pie

Sherrie's Version of Tamale Pie

Adapted from a Corpenny's Restaurant recipe, which was originally adapted from a Fannie Farmer cookbook. This version makes a very large batch of filling, which is enough for two 10-inch casseroles (and maybe a little bit more--I sometimes end up with one or two small extra individual casseroles that may only have the cornmeal mixture on top).

3 pounds Jimmy Dean Original Flavor sausage (the big Costco "chub")

Salt & Pepper to taste

Bro loved to fish!

1-1/2 cup diced mild onion

1 diced red bell pepper

3/4 cup diced celery

4 to 6 cloves garlic, minced

(I usually just use the stuff in a jar)

2 14-oz can petite-diced tomatoes

(I prefer S&W with onions & garlic)

2 small cans diced green chiles

about 1 cup black olives, sliced

3 Tbs chili powder

1 Tb ground cumin

6 Tbs butter (3/4 stick)

2-1/4 cups cornmeal

3 tsp salt

2-1/2 cups shredded cheddar cheese (divided)

2-1/2 cups shredded Monterey Jack cheese (divided)

Optional Accompaniments: Salsa, Sour Cream, Guacamole

Crumble the sausage into a large Dutch oven, seasoning with salt & pepper. Brown over medium-high heat, stirring frequently.  When the sausage is almost browned, add the onion, red bell peppers, celery,  and garlic.  Continue cooking until the vegetables are tender, about 10 - 12 minutes.

While the sausage and vegetables are cooking, place the tomatoes, diced green chiles and olives in a large colander to drain.  When the vegetables are tender, pour the sausage mixture over the tomatoes in the colander and drain (if your colander isn't large enough, put the drained, canned vegetables into a separate bowl, then drain the meat & vegetable mixture). Return the mixture to the Dutch oven and add the chili powder and cumin.  Bring to a simmer and cook for 20 to 30 minutes.  The mixture can be cooled and refrigerated or frozen at this point, if assembling casserole(s) later.

To make the cornmeal mixture: bring 6 cups of water and the butter to a boil in a large, deep saucepan.  Meanwhile, stir together 3 cups cold water, 2-1/4 cups cornmeal and 3 tsp salt.  When the water-butter mixture has come to a boil, slowly stir in the cold water-cornmeal mixture.  Return to a boil, stirring constantly, then reduce the heat to as low as possible; cover and simmer for 30 minutes.

Lightly grease a two 10-inch inch baking pans.  Spread about 1/4 of the corneal mixture in each pan.  Refrigerate for about 10 minutes to cool and slightly firm. Spread the sausage mixture evenly over the cornmeal layer, making sure to spread to the corners.  Top with half of the cheddar and Monterey Jack cheese (or you may, especially with pre-made, cooled filling, mix the cheeses into the filling).  Spread remaining cornmeal mixture over the cheese and top with the remaining cheeses. 

Bake at 350° F for 1 hour or until heated through and golden brown on top.  Serve with Salsa, Sour Cream and Guacamole, if desired.

NOTE: Since this makes two casseroles, you can freeze half the filling to make another casserole at a later date and adjust the cornmeal layer ingredients and cheese appropriately.

Sherrie's Taco Soup

Sherrie's Taco Soup

1 or 2 Tbs olive oil

1 lb Johnsonville Chorizo Sausage

Salt & Pepper, to taste

1 large sweet onion (usually Maui or Vidalia), chopped

2 Tbs garlic, finely minced (I usually just use the jarred stuff)

1 can (6 oz) tomato paste

1 can (8 oz) tomato sauce

1 can (14.5 oz) petite-cut tomatoes

2 cans (14.5 oz) low-sodium chicken broth

1 can black beans, drained and rinsed

1 can corn, drained *

Tortilla Chips

Sour Cream

Me & Bro

This recipe makes quite a bit, so you’ll need to use a Dutch oven or a very large saucepan. Brown the sausage in the olive oil over medium-high heat, seasoning with salt & pepper. Add the chopped onions and sauté for 5 or 6 minutes, add the  garlic and sauté for another 2 or 3 minutes.

Add all the canned ingredients and bring to a boil; lower heat and simmer for 10 - 15  minutes. Serve with tortilla chips and sour cream.

* You can, of course use fresh or frozen corn kernels.