Stepping back in time with My Cherished Cookbooks

noreply@blogger.com (Sharon) — Sun, 25 Nov 2012 03:52:00 +0000

Thanksgiving Heart

My heart is full of thanks! Since my last post, our family has been so busy around here! Our firstborn daughter has been in wedding mode the past year. Which means we are joining in! We are in the countdown of the last 5 weeks! Yes, you counted right, it's right after Christmas!

We all decided as a family, this will be a different Advent and Christmas season for us. Flexibility and adjusting is key for us. This means saying NO that is so hard for meto do, especially during these holiday times. Thanksgiving has always been our mark for the beginning of the Advent and Christmas season. I am sure it is for most of you too!

This year, for Thanksgiving we were invited over to our dear friends. You'll see that I didn't make all the fixings this year, like last year (see below what I brought for this year). This year, I was able to relax, watch the Thanksgiving Parade, read my Thanksgiving devotion and check out the ads for Black Friday. I am SO THANKFUL that we have friends who saw the need that we needed to rejuvenate ourselves before December comes upon us.

Sometimes, we just plug through the holidays, get out that list of ours to check things off and with the No Problemo, "I can do it!" attitude . (And now on top of the holidays, we have The Wedding of the year!)It's good to have that "can do" attitude ... but there comes a time, we just need to step back, let go, delegate, absorb in the moment , and be Thankful of what really matters in life. To remember to ask ourselves, is this really what we'll remember in years to come?

For me, it's people! I LOVE People! I get energized by being around them. Oh, but I still need my space, to take time to re-energize myself. I love to soak in what God has blessed me with every morning , especially through the holidays. I know, it should be everyday but the things of the day, cloud my thanking. Everyone needs to find their own balance to keep themselves energized, rested, and really to keep their sanity!

And isn't that what friends are for? Thankful for my dear friends who look out for me.My hope for us all , as we begin the "Tis' the Season" . Let us take the time everyday, to absorb the moments God has given us, remember these daily gifts He has given. Collect them throughout the day, and to see that you have a bouquet of blessings at the end of the day!

In return, at the end of the day, to give Him Thanks for your daily bouquet of blessings! Who doesn't love to receive a bouquet?I am so blessed to have such a beautiful bounteous bouquet everyday from our Gracious Great God! I just need to look more often.

Spinach Pomegranate Salad with Parmesan and Champagne Vinaigrette Adapted recipe of Guy Fieri from Food Network

Note from Sharon The Cherished Cook:

I doubled this recipe for our Thanksgiving Feast at our friends

Ingredients

8 cups baby spinach or romaine lettuce

1/3 cup pomegranate seeds

2 ounces grated Parmesan cheese

Champagne vinaigrette, recipe see below

Fresh cracked pepper

1 tablespoon honey

Directions

In a decorative bowl or platter, add the spinach or romaine. Cut the pomegrante in half, using a bowl under running water take out the pomegrante seeds. Drain using strainer and pick out the less desireable seeds with flesh still attached. Place on paper towel. Add the greens, the Parmesan Cheese onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. The honey gives a more savoryness to the vinaiagrette, for it will be a lil tart. Serve immediately.

Champagne Vinaigrette:

1/4 cup champagne vinegar

1 teaspoon Dijon mustard

1/2 teaspoon minced garlic

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon freshly cracked black pepper

2 tablespoons olive oil

In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

noreply@blogger.com (Sharon) — Thu, 31 May 2012 20:58:00 +0000

Ole Time Favorite Bean Dip

I know… it has been SO LONG! Since I have been able to blog, and please have patience with our old system here. Remember, I got the iPhone a while ago? Well, for some reason it will not sync or load up my iPhone pics to our non-apple computer. Thankful, we have a patient friend who is helping me. Still in crisis mode here, many prayers are needed. In the meantime, you can click on this link to follow me on Instagram . This link will take you to site that you can see on your computer. You can also follow me on Instagram your iphone or android, there's an app for that.

Things are just going kaput around here…besides the old computer, our cars, the refrigerator, and just life is so crazy busy at times! However, I do not like how trivial things interrupt our lives, aka: refrigerator going on the fritz (defroster timer died). I do like it when we have a lively life, places to go, cook, or baking for others and people to see! In addition, I just love to have people come and stay with us.We are blessed to live in such a beautiful city here in San Diego!

Why is this world so expensive! Not good, when we need to be watching every penny to help go towards our oldest daughter’s wedding. Which we are so excited! I am sure you will be hearing more on this, if the computer behaves for me! Pray, just keep praying…

Thinking of our daughter Laura, my future son-in-law has come to love one of our family’s favorites that we have shared with him. And my smart, future son-in-law has this for dinner sometimes. What a great idea! Huh? Therefore, we two empty nesters followed his footsteps for dinner. Ya, you can do this when the kids are not around. Thanks Kevin!

When I first had this Bean Dip, it was at one of our long time family friend, Geneva’s home. Who has joined our Lord Jesus a while ago, now has her hubby Bob with her and the Lord. Thankful for both of them in our lives.

This Bean Dip is not as any other I have had in my lifetime. I must say, it looks a little odd and when you mix it up, you think it will not be much at all. However, OH, Do not let the eyes deceive you! It is SO DELISH! It has all the meltiness of the cheeses, mixed with the flavors of Mexico melting in your mouth! I am not a big bean lover, but this somehow makes the cut with me. I bet it is the prepared Frito Lay Bean Dip that has the right blend of spices and mellowness in the beans.

That makes this Dip a wonderful trip to VACATIONLAND!

In addition, it is SIMPLICITY at its BEST! What is a better for a weekend or perfect for a stay vacation, like we just had. Remember, we are saving up for THE WEDDING of THE YEAR!

I made this many times over the years for friends and family, and it is always a HIT ! My daughters have made this, and found out that you really do not need to get the mixer out (as the recipe originally calls for). Thanks to my FAVORITE daughters! It turns out just the same by mixing by a rubber spatula! Wow! Why didn’t I think of that! Less clean up! YES! Don’t we all love this?

I love to learn new things; it is what keeps life fun, interesting, and sometimes amusing. My Grandma Ruth was a great example of learning more and doing new things. She even went on a helicopter ride throughout beautiful Kauai when she was 90! She was a hoot! My hope and prayer, if I live to be that age, is that I will be still learning and expanding my mind and in how Great our GOD IS! This is my prayer, for not only me, but for my daughters, family, friends and our much~needed world today.

“ And I pray that you and all God’s holy people will have the power to understand the greatness of Christ’s love~ how wide and how long and how high and how deep that love is” Ephesians 3:18

My Instagram Pic

Mix all ingredients together with beater or rubber spatula.

For a **Gluten Free version, see below.

Place in your favorite pie pan. Mine is my Pampered Chef deep dish pan

Bake at 350 degrees for 20 to 30 minutes.

Serve with Fritos or Tortilla chips.

I just had to take a bite...well make that two!

Geneva's Bean Dip~ Our Family's Favorite!

1-8 ounce package Cream Cheese

1/4 teaspoon Tabasco Sauce

10 ounce Fritos Bean Dip (can)

1 cup Sour Cream

1/2 cup chopped Green Onion (I elimated for hubby doesn't care for them)

1/2 package Taco Seasoning Mix (I like McCormick's)

** for Glutenfree version see below

Dash of Salt

1 cup of each: Cheddar Cheese & Jack Cheese, shredded

Mix all ingredients together with beater or rubber spatula.

Bake in a pie pan at 350 degrees for 20 to 30 minutes.

Serve with Fritos or Tortilla chips.

** The Cherished Cook's Gluten Free Taco Seasoning **

Gluten Free, is getting to be a very common thing, these days.
I've hosted several parties that have a need for Gluten Free.
This saves a trip to the market and saves on the pocket! Which I'm in favor for!

1 teaspoon Salt

1 teaspoon Cocoa

1 teaspoon Dried Minced Onion

1 teaspoon Paprika

2 teaspoons Garlic Powder

2 teaspoons Cumin

2 teaspoons Chili Powder

Mix all ingredients together. Voila! You have a GFree Taco Seasoning!

What is your family's favorite Dip?

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No, I'm not talking about that certain relative

(hee hee) I'd love to hear what's your favorite ! Here's to a enjoyable & relaxing summer!

Cheers!

The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Welcoming The New Year! 2012

noreply@blogger.com (Sharon) — Sat, 31 Dec 2011 18:50:00 +0000

Ah... The eve of a new year. Ya, I started writing this post but it's been frustrating dealing with computers and I caught the latest bug going around. So I apologize for this delayed post and more posts hopefully to come soon. Seems like its a theme for me in Catching up these days!

New Year's Day, is a day like no other on the calendar, for me, it holds a buffet of emotions. Of course, there's the how will we ring in the new year? Have a party or quietly celebrate? What foods do we want to make? Easy or special ? Appetizers or dinner?
Then there's the feelings part of New Year's... We may feel excitement about the next year , sadness due to an unrealized goal or the realization of how fast life is going by. Maybe it's been a great year and you hate for it to end. Or you literally pushing the year out the door with a "Good Riddance"!
For me, I have always had a different view at New Year's. Forever Thankful! Why you may ask?
I am thankful, for all God has given me , but most of all, for my Dad!
He's a New Year's baby, he was the first baby born in 1932 in Ohio! Back then they didn't have the media hype or the congratulations gift package freebies, due to The Depression time. I think they need to backpay and with interest too! I do know my Grandparents were thankful and so blessed to have my Dad as their son.
So on New Year's Day, I am thankfully celebrating my Dad, making his favorite pie. I am not sure when the pie celebrating started but as long as I've known, my Dad gets pie for his birthday! All he wants for his birthday is to spend the day watching ALL the bowl games on New Year's Day, and this year he received two days!
One year, I came home to find he brought down my TV from my bedroom , which added to his collection of THREE TV's lined up in a row with a different game on each one of them! He's really a serious Bowl watcher, especially if USC is in one of them. A great birthday gift for him, is when USC is in the Rose Bowl and WINS ! To celebrate with him, we have to bring out the food to him and The Birthday Pie in between halftimes and games !
He deserves it, my Dad is the most thoughtful and giving man, and I'm so thankful He's my Dad! Thank You Dad, from the bottom of my heart for being such a blessing not only me, but all those who you love you! You are truly my example of how our Heavenly Father loves us so dearly!
So, keeping up with TRADITION! I made my Dad his Birthday Pie, which his favorite is Lemon Meringue, also one of my many favs too! I decided since we are Empty Nesters, we didn't need all this pie laying around. Sorry Dad, but I think you'll agree! I made minature pies, and with a twist for my Mom, who also deserves a lil treat!
Be sure to scroll down to see Our New Year's Birthday Boy!

Dad's Favorite Birthday Pie with a Twist
Use your Favorite Pie Crust recipe

Roll out your dough, I divided into fourths to make my mini pies. Using pie weights, afterward trimming up edges.

I've used many different recipes throughout the years, and Jello Cook & Serve Lemon Pie Filling is the best tart tasting lemon filling we've tasted! And its easier & more economical, which is always a plus, don't you think?

Using the Pie filling instructions on the box, stirring constantly, cook on medium heat until mixture comes to full boil.

Cool for 5 minutes. stirring twice.

Pour into 4 lil tart baked pastry.

My Instagram pic with my #shotofcoffee

This meringue works well for piping shapes Using the whisk attachment to heat egg whites in the final stage works best; warming the egg whites helps dissolve the sugar, giving the meringue greater volume.

I love to try different recipes, and for meringue...it's been many years worth. Martha Stewart's Swiss Meringue from my cookbook The Martha Stewart Living Cookbook is THE BEST! However through the years and my Grandmother's recipes, it's always hard to know what exactly is a Pinch, a Dash, or a Smidgen is! I found these years ago, which at least makes me feel like I know what was that Pinch of cream of tartar my Grandma used.

Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring the water to a simmer. Combine egg whites, sugar and cream of tartar in the heat-proof bowl of an electric mixer; place over saucepan.

Whisk constantly until the sugar is dissolved and the whites are warm to the touch. 3 to 3 1/2 minutes. Test by rubbing mixture between your fingers to ensure that no sugar remains.

Attach the bowl to the electric mixer fitted with the whisk attachment, and beat, starting on low speed and gradually increasing to high until soft, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined.

My Mom's special treat

So whether your ready to start a new year or hide under the covers , you can't move forward looking back . Its easy to fall into what the world's view, fearing what is in store for you. No doubt, like each day has it challenges. Remember each year holds great opportunity for personal and spiritual growth
.

As I anticipate the next year, I try this approach: "Don't just go through it, grow through it". Squeeze it for every lesson and blessing it has to offer, always knowing that My Savior has me in His sight and in His care.

Dad's Birthday Lemon Meringue Mini Pie

Here's to another Blessed Year for You, and Thank You for being one of my dear readers. I am so blessed by all of you !Thank you so much for sharing your time here with me. I have enjoyed the journey into Stepping Back in Time My Cherished Cookbooks, I hope you have as well and continue the journey with me as we embark a New Year!

My Dad on his birthday,Proud daughter I am!

"May the God of hope fill you with all joy and peace as you trust in him, do that you may overflow with hope by the power of the Holy Spirit." (Romans 15:13)

Merry Christmas !

noreply@blogger.com (Sharon) — Mon, 26 Dec 2011 04:31:00 +0000

Enjoy !

Savor the Season

noreply@blogger.com (Sharon) — Sun, 11 Dec 2011 14:37:00 +0000

I love This time of year! The Christmas music, decorating, and the baking! To savor a cup of coffee/tea, there's something about smelling the aroma, holding that cup in my hands that warms my heart and comforts me. Some say its an addiction, I like savor for a better word.

I was asked this week how often do we savor God like chocolate? What kind of difference would it make in our daily lives if we stopped long enough to smell the aroma and sniff the chocolate? Or for me it's coffee! I sometimes focus on what is left to be done on that list of things to do this season. The act of smelling the coffee and sniffing the coffee is a great reminder for me to savor my experiences.

It's that time of year that when the world starts to crowd in on us, and it will, unfortunately. Have you noticed that Christmas isn't exactly the joyful season that it use to be? It's hectic, rushed, expensive, exhausting and anything but peaceful. Did you see Black Friday news on the lady pepper spraying? Whatever happened to Silent Night, Holy Night? It's mostly a busy time of the year, and it seems the talk lately, is how quickly the Christmas and season passes, how we feel rushed .

Another pondering moment, Am I celebrating it in a way that remembers The True Meaning of Christmas.
Is it possible to celebrate this holiest and sweetest of holidays without the hype and the extra craziness? In past years, I've been trying to put more emphasis on the real reason celebrate. Mind you, I struggle like everyone else in this hussle n bustling to make that perfect Hallmark commercialized Christmas. Blast Hallmark sometimes! I love their products and shows. But am I putting enough emphasis on the real reason we celebrate? Have I slowed down long enough to take the time to reflect or ponder why we join in on the crazy schedule: family traditions, make time so the kids know it's not all about Santa, baking, shopping for the perfect gift and mostly for me in the past few years, decorating . Which I love to do but have noticed that as I have aged my energy isn't like what it use to be!?! Hmmm ... Something's wrong when kids have more energy than the adults!
Here's a great resource for your Go-To Guide for a Hassle-Free Holiday
http://www.untanglingchristmas.org/
During Advent season, it's a great reminder to weigh and ponder the purpose of Christmas on our hearts, the way Mary did. I love the song "Mary, Did you know?" Being a Mom, listening this song each year as my girls grew up and stronger in the Lord, and now an empty nester Mom, this sure pulls your heart strings that's for sure .

I received this beautiful paper cut work framed from a dear friend years ago, I have it year around to remind us, that we should always keep the meaning of Christmas in our hearts all throughout the year. I keep it next to my nativity my Mom gave me. Yes, I keep my nativity up all year. I'm thankful to friends who have done this as a reminder also and I have quoted it throughout the years too.

To deliberately focus and ponder the real reason we celebrate Christmas. By doing this I hope will develop a greater appreciation for the One whose birthday we are celebrating. I want to see that the birth of Jesus Christ was not a one-time event worthy of celebrating. It is a one-time event that made us worthy. Worthy to have a direct relationship with God, Our Father. Worthy of living a life with purpose and meaning. Worthy of all of the good God has in store for those who love Him. But as with most things in life, it's a choice. We can choose the busy schedule, commercializing of Christmas that our world has to offer us or choose the Way in the manger. We can ponder how His coming not only fulfilled the Purposes for His generation but for the generations.

Be sure to watch Charlie Brown's Christmas!

Join me this advent season, to slow down, re-focus, re-charge and savor . Let's savor the season. Don't just hang the decorations. Look, soak in their beauty. Let the precious memories encompass you as you hang that special ornament, figurine, photo, or make that cherished family recipe from that cherished cookbook. Sit alone with only the light up tree. Play your favorite Christmas music. Email, call a friend you haven't talked to in awhile .

Read the of Christ's birth found in Luke 2, imagine your there. Most of us don't need another gift from anyone. So give yourself the gift of making someone dinner or bake them instead getting stressed out about the "perfect" gift . Maybe even write them a note telling them why they are special in your life.

James 1:17 "every good and perfect gift is from above...". Even cup of coffee or lil chocolate, is always a treat! Remember to think back through your day. Ask God to make you aware to catch those glimpses of His goodness that we tend to overlook and thank Him for all He has given you! (Hebrews 13:8; Isaiah 9:6)
Enjoy and Savor the True Meaning of the Season with me!

Po-tay-to Po-tah-to Two versions of Baked Potato Soup

noreply@blogger.com (Sharon) — Fri, 09 Dec 2011 14:00:00 +0000

In the mood for a excellent Potato Soup?
Well here's 2 versions of my family's favorite Baked Potato Soup. I have this certain song going through my head, as I'm writing this post. I hearing my Mom's voice, she doesn't sing often, but I remember her singing this song many a time, mind you in my childhood.

You say "ee-ther" and I say "eye-ther",

You say "nee-ther" and I say "ny-ther"; Ee-ther, eye-ther, nee-ther, ny-ther!

Let's call the whole thing off! You like "po-tay-to" and I like "po-tah-to",

You like "to-may-to" and I like "to-mah-to"; Po-tay-to, po-tah-to, to-may-to, to-mah-to!

Let's call the whole thing off!

Don't you wondered where this came from ? Thanks to Google! This is what I found...The usual quote is: "You say 'to-may-to', I say 'to-mah-to'", but it's actually a misquote -- it's "You like 'to-may-to', I like 'to-mah-to'" and it's from a song called Let's Call the Whole Thing Off. It's been sung by many different people and the lyrics vary, but this was the part of the version sung by Fred Astaire. who I dearly love in those oldie but goodie movies! It's about differences in dialect, and different pronunciations of the words "either", "neither", "potato" and "tomato" (although I have never heard anyone pronounce "potato" as "po-tah-to") Have you? Because "to-may-to" is the usual American pronunciation and "to-mah-to" the usual British pronunciation, the line is usually quoted in reference to the difference between British and American English. Interesting fact huh? I'll have to ask this to my British friends for sure!

Raised in the Los Angeles area, I learned early, from the women in my life. And I was fortunate to have both my Grandmothers to adulthood. The one of many things, I observed early in my life, reading the LA Times Food Section. The trend back then would be cutting out the recipes of newspaper! So I've continued ever since, clipping recipes and of course, collecting cookbooks and recipes. Have many boxes and files to go through, I know, it's an addiction I have!

Not sure when this recipe was published, for the date isn't on the original newspaper clipping. But don't you just love making soups, especially when the weather has that little nip in the air? Mind you, here in San Diego,CA we don't really get the blizzard Arctic cold weather like some of you. But we do.get down to the 30-40's range, and this native Californian sure thinks that's a lil' cold for my beach loving heart! So I hope this warms you up, fills your tummy with some really yummy goodness! It's one of our family's favorites and I hope it will be one of yours !

This recipe is from LA Times: Cook it Light by Jeanne Jones (now in San Diego Union Tribune)

While this soup is a lot of work, it is a hearty meal in a bowl and makes enough to feed a little-league team! To bring this soup into the big leagues nutritionally, Jeanne used turkey bacon and a lot less butter, and substituted low-fat milk for the half-and-half.

Needless to say, she also eliminated the 3 tablespoons of bacon fat. Since she reduced the amount of fat, and fat carries flavor, she increased the seasonings and spices to compensate. This soup is even better the second day because the flavors have had a chance to marry.

Note from CherishedCook (Sharon) : I've made this Baked Potato Soup many times, I've tried the "Major League" version, but still prefer the original way of this hearty Baked Potato Soup. Thought I'd give you the option to the healthier one and you can choose to your liking! Totally agree with Jeanne on this thou, that "This soup is even better the second day because the flavors have had a chance to marry" !

"Major League" Baked-Potato Soup (The Healthier version)

Makes 10 two-cup servings
1/2 pound turkey bacon
6 large potatoes (about 5 pounds)
3 cups 2% low-fat milk, at room temperature
2 Tablespoons butter
2 large onions, chopped (4 cups) 1/4 cup fresh parsley, minced
4 (14 1/2-ounce) cans chicken broth
1 cup unbleached flour Grated low-fat Cheddar cheese
1 teaspoon dried thyme, crushed 1 teaspoon freshly ground black pepper
1 teaspoon salt
Minced chives or green onions for garnish, optional

~ Baked Potato Soup ~
MY FAVORITE VERSION
Makes 10 two-cup servings

3/4 pound Bacon
6 large potatoes (about 5-51/2 pounds)
1 1/2 pints (3 cups) half-and-half
1/2 pound (2 sticks) butter
4 cups chopped yellow onions
4 cups (14 1/2-ounce) cans chicken broth
1 cup plus 1 Tablespoon unbleached flour
1/4 cup fresh parsley, minced
1/2 teaspoon thyme
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Cheddar Cheese
Minced chives or green onions for garnish, optional

Directions:

Preheat oven to 350 degrees.

Finely chop bacon, then fry until well done.

Reserve 3 Tablespoons fat.

Drain fried bacon on paper towels; set aside.

Wash and dry potatoes well. Bake in preheated oven for 1 1/4 hours or until soft.

Allow to cool to room temperature.

Refrigerate at least 1 hour, uncovered and uncrowded.

Remove skins and coarsely chop.

Let half-and-half reach room temperature.

Place 1 1/2 cups chopped potatoes (well packed, into a blender or food processor.

Blend or mash with a little water to make a smooth paste.

In large heavy pot over medium-low heat, melt butter; add bacon fat and onions. Cook until onions are soft, about 10 minutes.

In separate pan, heat chicken broth to boiling. While stirring with a wooden spoon, gradually mix flour into onion mixture.Continue stirring and cook for 3 minutes; do not brown.While stirring, slowly add boiling broth to onion mixture.

Now add potato puree and mix well. Lower heat to simmer and cook 30 minutes uncovered. Stir every 5 minutes to keep from scorching. Add half-and-half,

Add parsley, thyme, salt, pepper

and remaining chopped potatoes.

Cover and simmer another 30 minutes.

Stir every 5 minutes to keep from scorching.

If soup is too thick, add a little warm milk.

Stir in 1/3 cup of the crisp bacon, remaining bacon to garnish each serving.

Hope you love this cozy soup as much as our family does!

Enjoy!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Ladoo Ladoo how are you? Taste of India

noreply@blogger.com (Sharon) — Fri, 02 Dec 2011 02:42:00 +0000

First, I want to apologize that I haven't been here lately, it's been a whirl wind of things that came upon us. Computer mainly, sick with many viruses and the worst flu I've had in years! Been shopping with our oldest daughter for her wedding . Found "The Dress", reception site, food tasting, floral, and many cake tastings. Tough job huh? We were surprised we really had enough of sugar after all! So thank you for being patient with me.

Back to the recipe on hand...I love to cook ~n~ bake with my girls!
Awhile ago, I had surprise opportunity to cook with our youngest daughter and to try new cultural recipe too! I've been blessed to visit India and SO want to visit again! My hubby just came back from his 5th trip to India !
I love The People! Gracious, genuine and generous hospitality, always serving with a beautiful smile! And of course, I fell in love with the food!! And don't get me started on their Southern Indian Coffee! It's THE BEST COFFEE! If you get a chance to go to Southern India, GET THE COFFEE!!! I am still trying to perfect that recipe, but when I get it right I'll be sure to share with you !
Trying to find out what and how they make their delicious foods thou... gets lost in the translation. Fortunately our daughter Dana, spent a summer in India and like her Mother, she has great resources! We made Ladoo! It's a wonderful Indian dessert, which has many different varieties of recipes. Try googling it, oh there's so many to choose from!
Just like here in America, we have a wide range of so many diverse regions , cultural , accents, laws within each state, and recipes. Yum! Well, India has a sundry of versions! There are 18 major languages spoken in India and over 1600 regional dialects. Amazing country India is!Amazing !
I had my first taste of Ladoo in Southern India, which has a more donut texture, sweeter, with a honey syrupy topping. It was truly a refreshing treat to our spicy Indian food, which I fell in love with.
Dana visited Northern India, this recipe is from that region, it has less sweeter taste. But Oh my STARS! This filled the kitchen with a WONDERFUL aroma of BUTTER! It is an international event , we found out when it comes to cooking or baking. Pure heaven!
This recipe brought us back to the great memories of our travels, there's something about when you smell the aroma of a baked delicacy or food that brings you back to those wonderful travel memories! Awwww... the smell of India! Someday we can visit our dear friends that we met there. But this will do for now as it is in our budget for the moment. This recipe is definitely another one I will try again, I love to return to those wonderful memories of India. Take me AWAY!
For this recipe, I am keeping it like it is posted, don't want it to get lost in the translation! Have you've been to India? I would love to hear your stories or maybe you have an Indian recipe you'd like to share?
Enjoy our lil' taste of India! We sure did!
Aw...I have a craving now for India food...

India's Delicacy : Ladoos
Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Yield: Makes 15-20 ladoos depending on the size
Ingredients
1-1/2 cups Besan (chana flour available in Indian Stores)
4 tbsp Sooji / coarse Semolina for giving texture - not flour. (Optional. Instead replace with chickpea flour to make this recipe gluten free)
1/2 cup Ghee (clarified butter)
3/4th cup sugar
1 tsp Cardamom powder
4-5 tbsp almonds
1 tbsp raisins

Method
1. Method - 1 (For a little more experienced cooks Chop the almonds coarsely. Set aside.

2. First warm the ghee in low heat. If it is solidified, then it will melt. Don't overheat. Warming it is enough.

3. Note: Ghee is essential to this ladoo for 2 reasons - for adding flavor and as a binding agent. In a bowl, sift the chickpea flour.

4. Note: I find that mixing the flour later after sifting is much easier and also avoids lumps. Add the semolina and the ghee.

5. Mix well until well combined.

This actually is the color!
Photo by Sharon Burkey The CherishedCook

6. Take a pan (non stick works too). Drop the mixture and keep the heat in low-medium heat. Now comes the essential part. Roasting this mixture takes anywhere from 10-15 minutes depending on the heat.

7. Note: Purpose for doing this is to get rid of the rawness of the chickpea flour. You know it is ready when your whole house is filled with sweetish aroma of the roasting chickpea flour. There won't be any change in color hence keep your nostrils vigilant and stirring actions continuous. You don't want to overheat the mixture (if you increased the heat to avoid constant stirring ;)) - the mixture will become v dry.

8. Method - 2 (For beginners / those trying this for the first time ** UPDATED ** I thought I will update the post with this too after Priya's comment reminded me of what my mother used to do. My mother instead of heating the chickpea flour,semolina and ghee mixture, would first dry roast the chickpea flour first until aromatic. Only after it wafts up that incredible sweetish aroma would she add the Ghee to it. Rest of the process is all same. Only difference is roasting the chickpea flour before hand and then following up with adding rest of the ingredients. Note: You don't have to use Semolina in this method (my mother never did) but if you are going to, then toast the semolina separately too!

Photo by Sharon Burkey The CherishedCook
We used raisins for we had that on hand. Awww.... Glorious BUTTER !!!

*************** Meanwhile in the same pan (where you melted/warmed ghee), toss the raisins. If there is no ghee, add a little to help the raisins plump up. Set aside.

Photo by Sharon Burkey The CherishedCook

9. In the same pan, add the almonds and toast them for 1-2 minutes. Set them aside.

Photo by Sharon Burkey The CherishedCook

10. Now Remove the Besan mixture from heat and set aside in a bowl to cool.

11. Note: When I say cool, I actually mean cool down to warm from hot. Now add the sugar,cardamom and half of almonds to this mixture.

12. Note: The chickpea flour should be warm and not cool. We require the mixture it to be warm since this warmness will help the sugar to melt a bit thereby binding the flour - enough to bind it into ladoos. Take a little of the mixture in your hands

13. Clump your hands with the mixture to tighten it.

14. Slowly using your inner palm, rotate it to make small balls.

15. Though the mixture will not look sticky enough - it will get together to form beautiful ladoos.

Depending on the shape of your ladoos - this mixture makes anywhere between 10-20 ladoos.

CherishedCooks Note: Ok...Frustrated with layout these pictures below...UGH!It's either Blogger or Netbook. Wanted these smaller frame and in a row but this is what has to be... Couldn't decide which frame I liked so I numbered them for you, which one is your favorite frame?

Ladoo Frame 1

Ladoo Frame 2

Ladoo Frame 3

Ladoo Frame 4

Ladoo Frame 5

Ladoo Frame 6

Indian Ladoo = Deliciousness !

Full of Thankfulness n Leftovers

noreply@blogger.com (Sharon) — Sun, 27 Nov 2011 14:00:00 +0000

I hope this finds you all FULL of THANKFULNESS today and always!
We were so blessed to host Thanksgiving this year with Family and Friends this year, who all pitch in and bring some of their speciality foods! I again, tried another new Turkey recipe into my repertoire !
It's from one of my favorite FoodNetwork Chefs, fellow Native Californian, who I was for Halloween with my cute nieces and Sis-in-law, Lisa (who was Rachael Ray). Yeap! I was Giada De Laurentiis! We forgot to take pics thou... But took many pics of the Fun time with the Girls Trick or Treating and watching the excitement of Jasmine (pro at Trick Treatin) and Minnie Mouse (1st timer, who caught on quickly!)

For Thanksgiving, which I'm so very thankful we had a Friendsgiving again this year! This Turkey with Herbes de Provence and Citrus was delish! Had a gravy that was delectably savory that even impressed my Mom, who is the master at gravy making! So the pressure was on! Thanks Giada! This recipe will be a my keeper in my book!

Here's Our Thanksgiving Menu
Appetitizer: Mom's Sausage Cheese Balls
Salad : Mary's Romaine and Spinach with Apple Cider Vingerarette

Mary's Salad will share her recipe SOON!

Vegetables: Mary's Whipped Sweet Potatoes,
Mom's Green Bean Bake
Burkey Stuffing
Mc Dressing
Mashed Potatoes
Turkey with Herbes de Provence and Citrus
Cranberries: Jellied and Whole Berries
Olive tray
Squaw and Hawaiian Rolls
Wassail and assorted drinks
Desserts: Mom's Pumpkin Pies
Mom's Pecan Pie of course with dolloped whipped cream

As you'll see... I took some pics but forgot to take some of THE TURKEY! And forgot to send leftovers with my Parents ... I'm bad. So sorry Mom and Dad.
My Mom brought her yummy Pecan Pie, Pumpkin Pies, and her Green Bean Bake. I'm sure many of you have these as your tradition in your Thanksgiving menu also. My friend Mary, brought delicious, yet addicting Green Salad with Apple Cider Vinegarette (Dana and I were appetence on it in later , Mary promised to share the recipe with me!) and her delectable Whipped Sweet Potatoes topped with Mini Marshmallows.
I made another new dish, but due to a time issue at hand, really I was multi-tasking and busy talking on the phone with my daughter Laura, who made her first pie and Burkey Stuffing, which was a HUGE success! Proud of her! She must take after my Mom in the Pie department, I think she's going to be our next Pie Master in the family!
Thankfully the Ultimate Slow Cooker Mashed Potatoes were rescued by my daughter Dana. I quickly had to make traditional "normal" mashed potatoes.Thankful I bought more potatoes than needed! Yea... even through the rush of getting everything together, I forgot to read through the WHOLE recipe! My sis-in-law tried this recipe that I sent to her last year, and had success!
So we had plenty of potatoes that's for sure! It was mighty tasty, thanks to Dana for mashing in more ingredients!

McDressing (on left ) and Burkey Stuffing (on right)

Our family favourite is THE STUFFING or on my side of the family, we call it DRESSING. I love them both, so I make both of these. Hey, Thanksgiving only comes once a year! Thankfully, for calories sake.

First, I started making Mc Dressing, which you'll see we use the all american Mrs. Cubberstons recipe but we have adapted by adding an egg, some chopped celery and onion to each batch/bag.

Yummy McDressing is good leftovers too!

Then on to Burkey stuffing, which is now on it's third generation.

Burkey Stuffing in the making

Thankful for my hubby's Grandma Burkey who started the tradition, but had to make tons for her family. It has alot of butter, which you can't go wrong with that!

Burkey Stuffing Recipe by Grandma Burkey

*see Note below

Ingredients:

1 stick Butter (Do Not Subsitute the Butter!)

5-6 slices of white bread, cut into pieces

1 egg

Salt

Pepper

1/4 cup milk

Melt 1 stick of butter in Fry pan. Tear 5-6 slices of white bread into pieces, then add to fry pan.

Brown bread pieces. Cool. Beat in 1 egg, add a little salt and pepper and about 1/4 cup milk, mix together then add to bread mixture. Stuff one 3 lb. Chicken. Add sliced onions to roasting pan with chicken. Bake at 35o degrees for about 1 1/2 hours.

*Note: this is for a chicken! Grandma Burkey also used this for Turkey but made many batches of this to feed her family. I usually make 7 batches for our crew! That's alot of butter! Through the years, I've adapted the butter to 1 stick per loaf of bread. And so far my family hasn't complained at all! It's still alot of Butter ! But that's what holidays are for! Love the Butter!

Enjoy being Thankful all throughout the year!

The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Pumpkin Buddies Unite!

noreply@blogger.com (Sharon) — Tue, 22 Nov 2011 14:00:00 +0000

As you know I haven't been blogging lately if you've been following me on Twitter@CherishedCook or my Facebook page. Then there's my Instagram CherishedCook (where I post pictures often). If your aren't, then according to my fans you should! I have a great fan club, thank you all for your support!
I've been a traveling lady the past month or more! I've had the best time, which I always do when I can do one of my favorite loves ! Traveling!
My first trip was to Washington D.C. see some of my pics, then off to Florida to visit our family. Then we had a Burkey Family Reunion on the Disney Dream Cruise! Oh, it's a DREAM for sure! We dream about it alot since our trip! I'm sure you'll be seeing something soon on this.We decided we are definitely the cruising family from now on! Besides the great time, awesome food and service, our daughter Laura got ENGAGED! We are so happy and look forward to have Kevin in our family!
After our wonderful time, we had another Family Reunion with the rest of the Burkey's. Again, food is always surrounding us. Our cousin Amy out did herself in making all the desserts! Needless to say, I've been exercising to keep the weight off, and amazingly didn't gain any weight! It pays to walk up the many flight of stairs instead of the elevator on the Disney Dream Cruise! Mind you, I needed motivation by my hubby that's for sure!
Then I was headed to Texas to see my cutie patootie of nieces! And visit with my sister-in-law, Lisa . My brother-in-law is a patient man having all these women around! And when we Sisters get together in the Fall season... all I can say we stock up on PUMPKIN ! I love to try new recipes out, (see my note below) and it makes it so much better when you have my Sis baking with me! Check out what we made from SugarCrafter when Pumpkin Buddies Unite! It's Sisterly Bonding Baking Time = Pumpkin Bundt this time!

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Pumpkin Monkey Bread

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For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast

For the coating:
1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted

For the glaze:
2/3 cup powdered sugar
1-2 Tbsp pure maple syrup

In a large bowl, whisk together the flour, salt, and spices.In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together.
Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
Spray a clean bowl with cooking spray and place the dough inside.
Cover and let rise until doubled in size, about an hour.
In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating.
Spray a bundt pan with cooking spray.
Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
Preheat the oven to 350 degrees.
Bake the bread until golden brown, 30-35 minutes.
Let cool for 5-10 minutes before turning out on to a platter.
To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.
Note from CherishedCook: This was yummy, but we felt it needed more PUMPKIN, then maybe add more spices to adjust the flavor. We made it like it's written here, next time I'll be sure to add more PUMPKIN! Let me know what you did when you make this! I'd love to hear from you !

Alil' Autumn look for San Diego!
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Hope this finds you with a Thankful Heart this Thanksgiving, I am so thankful for so many aspects in my life. I was reminded by one of my dear mentors in my life. To start 30 days of Thankfulness before Thanksgiving. And boy, it's amazing when we take the time to think daily, and throughout the day of those moments of that I am so thankful for!
Enjoy with a Thankful Heart!

The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

It's a Green Bean Italiano!

noreply@blogger.com (Sharon) — Fri, 28 Oct 2011 17:00:00 +0000

Foodfest time for our family! We just got back from our Family Reunions. When our family gets together it is for sure a FOODFEST!
First stop was Aunt Betty, who is known so well for her wonderful food. Our family loves to celebrate and what better way to celebrate with ? Excellent food that is! In our younger days, we loved QUANITY of excellent food, but these days we believe EXCELLENCE in moderation.
This time, we were celebrating our Papa's 78th birthday!

Aunt Betty delivers Papa his special ordered decandent "PUBLIX" Chocolate Cake.
If your not familar with the Publix grocery stores, it's the BEST! Their motto is Where Shopping is A Pleasure, and they sure make it a pleasure in my eyes. I keep praying they'll come to California! Oh how I miss Publix & our family in Florida, but not in that order... sorry Publix.

Papa celebrating one of many birthday celebrations

And as usual our Aunt Betty pulled out all the stops to make a delicious meal for all! She's so sweet, she remembered I love her Italian Green Beans that she made just for me! She said she recieved the recipe from one of her friends that owned a Family Italian restaurant when they lived in Chicago. So thankful she's so resourceful! Thanks so much Aunt Betty!

Our Pulled all the stops meal by our Aunt Betty!

Hope you enjoy this recipe as much as I do! But of course, it always tastes best when Aunt Betty makes it!

ITALIAN GREEN BEANS

* Cook fresh or frozen green beans (whatever amount you need.)

* Coat with butter (not margarine!)

* Sprinkle with Italian seasoned bread crumbs and garlic powder.

*Just before serving sprinkle with Parmesan cheese,(the Sargento Brand in a package.)

Enjoy a little taste of Italiano today!
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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

MLK Memorial speaks for itself

noreply@blogger.com (Sharon) — Sun, 16 Oct 2011 23:17:00 +0000

Amazing Memorial for A Great Man who took a stand

The Entrance as you walk toward The Martin Luther King Memorial

Controversial, I hear that this will be corrected in the future

My hubby reading one of the many quotes of Martin Luther King Memorial wall

Today, is the dedication of The Martin Luther King Memorial. I thought it would be fitting for me to post my pictures of my recent trip to Washington D.C.

To learn more of this amazing man... Memorial site on Build the Dream and to hear his speeches.

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Paprika Short-Rib Beef Stew

noreply@blogger.com (Sharon) — Thu, 13 Oct 2011 11:26:00 +0000

Aw... Autumn is in the air! So pulling out the cozy Autumn recipes and let's see what's in the freezer...
Short Ribs it is!
I'm blessed with many friends who share recipes, this is Autumn all on plate! Thankful for dear friends, today, tomorrow and always! Thank You Connie,dear friend!

As I was setting up the ingredients, chopping away. Got my pepper grinder out, grinding away. Oh what a mess! There's GOT to BE a BETTER WAY to measure this pepper!

Thinking...wait a minute! I have a different, neater way to measure pepper out! Look what I found at my shopping excursion to Ikea! These cute lil bowls, I had to have! And they were really, I mean really reasonable! They come in a pack of 4. Came in handy as you can see when using your pepper grinder!

Hope you try this Autumny dish, and remember to add to your Ikea list these cute lil' bowls. Can't wait to see what else we can do with them! Share your ideas if you pick these cute lil things up!

Connie's Paprika Short-Rib Beef Stew

Love Autumn Recipes!

Serves 8

1/2 cup flour

2 Tablespoons Hot Paprika

2 teaspoons Smoked Paprika

1/2 teaspoon Salt, divided

1 teaspoon Black Pepper

4 lbs bone-in Beef Short-Ribs

4 strips of Bacon-thick cut

1 medium onion, chopped

4 cloves, garlic, chopped

1-12 oz. Beer

1-14.5 oz Whole Peeled Tomatoes, chopped & juices reserved

2 lbs. Yukon Gold or Russet Potatoes

Preheat oven to 300 degrees. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, & 1 tsp pepper i large bowl or Ziploc bag.
Working in batches of 2-3 ribs, toss with flour mixture.
In large Dutch oven or other heavy oven proof pot over medium-high heat, cook bacon until fat renders.
Transfer bacon with a slotted spoon to paper towels & reserve fat.
Pour off all but 1 Tablespoon fat from pot.
Add short ribs & brown on all sides, 3-5 minutes per side.
Chop reserved bacon & set aside.
Transfer short ribs to plate & reserve.
Add onion & 1/2 teaspoon salt to pot & cook, stirring until softened, about 3 minutes.
Add garlic & cook, stirring until fragrant, about 1 minute.
Add beer, using a wooden spoon or spatula, scrape up any browned bits on the bottom & reserve bacon.
Increase heat to high & bring mixture to a boil.
Return short ribs to pot, cover, and bake for 2 hours.
Peel Potatoes & cut into 1-inch pieces.
Add to short ribs, cover & bake until potatoes are tender & meat pulls away easily from the bone, about 30 minutes.
Add salt & pepper to taste.
Spoon off excess fat & serve hot.

Cornbread recipe soon!

Enjoy Days of Autumn!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Mark One off the Bucket List !

noreply@blogger.com (Sharon) — Tue, 11 Oct 2011 11:13:00 +0000

My loves are in this order...
My God
My Husband
My Family
Food of all variety in cultures and renewed love from the past Photography, which ties in with my other love TRAVEL!

Recently My travels , I've been able to cross off my bucket list of places I wanted to see in this lifetime. WASHINGTON, D.C.

I've anticipated this trip for a long time. I've always known D.C. is a impressive city, being our Capitol of our wonderful country. But being there personally... well this gal wished she had more time to spend and to soak all of what our historical city has to offer. I wonder how much time it would take to see all the many historical events and places?
It seems like when I travel there's a word that is always running consistently through my head. For this trip, Washington,D.C. the word was MASSIVE !

Waiting for The Metro

It's in the transportation, the buildings, the museums, the memorials and monuments. I learned that D.C. built their Metro system about twenty some years ago. MASSIVE TRANSPORTATION ! Why can't other major cities don't follow this example? It sure helps getting around to see the sights. By the end, we (mainly my hubby, love you dear!) "think" we mastered the Metro system and know how to hail a cab down in pouring rain. Well, my hubby does at least, I was hovering under the umbrella drooling at the window. I'll share that in a future post. Here's alittle taste of our trip through the National Mall.

Street view of Massive buildings in D.C.

This is the door of the perspective size building vs. humans. (see below).Note it's not the entrance & doesn't open. I apologize this picture is out of order , it's suppose to be pic #2 of series. Due to site is malfunctioning at the time (frustrated blogger here!)

Another perspective of the Massive building that door wouldn't open. (#3 of series of pics)

Check out the PERSPECTIVE on Building vs. human size! (this is the #1 of series of 3)

Our view when looking from the WWII memorial

Our other view when looking the other end of National Mall

Women's tribute to all who helped in WWII

Entry to The World War II Memorial, great reminder of Pearl Harbor

Left side of WWII Memorial and fountain

Right Side of WWII Memorial

Another view of WWII Memorial

WWII view of Lincoln Memorial at one end of National Mall

To our surprise most of the all museums and monuments are FREE! I must admit, it was odd entering in a museum and not paying to get in. Isn't that the American way? It was nice not to pull out the wallet that's for sure. Our itinerary started most days early in the morning and not getting back to the hotel til 8 or 9 pm. Oh MY ! There's so much to see!

My Fav Pic looking out of Library of Congress to see Capitol view!

Needless to say, I've been trying to get back into our semi normal schedule since we've been back. And in between that, going through my numerous pictures I've taken. My poor hubby was patient with me in taking so many... Yes, I'll say it ... MASSIVE Photo Ops throughout this trip! He's estimated for every photo, he waited 30 seconds. Now that's by "Richard's time frame" ...which if you know our Burkey family... they tend to "Exaggerate" or they call it "Embellishment"! Of course, I'm reminded that I am a Burkey. Maybe it's rubbing off in the 27 years I've been a Burkey!

I love experiencing the atmosphere, the people, and of course the foods in my travels. So this post is just alil taste of what we experienced in our trip to our MASSIVE Historical Capitol of our Great United States of America. Remember... I still have to go through a lot of pics! Don't worry I'm working on the next food post as I write this, gotta keep moving cuz I have so much to tell and plenty more travel days planned for me ! I'm thankful I got to mark one off my Bucket List and would love to return for many more times to Washington D,C, to absorb The History our Nation's Capitol, for she has so much to tell!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Too Tired... What to fix !?!

noreply@blogger.com (Sharon) — Mon, 26 Sep 2011 20:25:00 +0000

Ever too TIRED to EVEN think about what to fix for dinner?

But I'm HUNGRY ! And I don't feel like going to the store and if you follow me on TWITTER you probably saw me tweet "When your so tired...what's your easy meal to fix for dinner? I'm too tired to look through resources...need food soon!"

I don't know about you, but I don't like to waste anything...

ESPECIALLY FOOD!

So after my little insanity moment, I remembered on my iPhone I have the Dinner Spinner by AllRecipes. Don't worry if you don't have an iPhone they also have for Android and Windows Phones. And for those of you that don't have a smartphone you can still search for ingredients on AllRecipes.

So I went on a SPIN ! Oh My, how fun you just click on the ingredients you have on hand and VOILA ! So many choices to make...another dilemma for me. But remember I didn't want to go to the store, Too Tired! I just need to FOCUS on what ingredients I had on hand.

On my Spin time... I picked Fresh Asparagus and Chicken Casserole. Got all my ingredients ready to make this for our dinner! Thanks to AllRecipes for energizing me to fix dinner! Sometimes I just need a nudge to get going somedays...Now excited to start a new recipe.Can't wait !

Note: This isn't a quick n let's eat now dish, just thought I'd give you a heads up!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper (I opted out), celery, and chicken stock.

Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.

Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles (I adapted with Farfelle whole wheat pasta) evenly over the asparagus.

Note: I purposely halved this for you to see the layering... see Chicken mix on left side, cheese on right side? Hope it works for you!

Top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese. (I adapted with Fontina Cheese, remember didn't want to go to the store!) Bake 30 minutes in the preheated oven, until lightly brown.

Fresh Asparagus Chicken Casserole looks pretty good for this tired hungry gal!

Voila! Dinner is served on time with a salad on the side and for this hungry gal who is ready to dive in ! I think next time I'll thicken the sauce up and maybe add some white wine. Let me know what variations you come up with!

Enjoy !

Fresh Asparagus Chicken Casserole All Plated up!

Fresh Asparagus and Chicken Casserole
Prep Time: 30 Minutes Ready In: 1 Hour 15 Minutes
Submitted By: KMSMOKEY Allrecipes.com

Cook Time: 45 Minutes

Servings: 6

"Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole."
INGREDIENTS:
1 (8 ounce) package egg noodles
1 1/3 tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut
into 2 inch pieces
8 tablespoons grated Parmesan cheese,
divided
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
2. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
3. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
4. Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until lightly brown.

Enjoy !

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

National Guacamole Day!

noreply@blogger.com (Sharon) — Fri, 16 Sep 2011 13:40:00 +0000

September 16, 2011 is

National Guacamole Day

Today is National Guacamole Day! We all know and love guacamole as a party snack, but there's more to guacamole than meets the eye. Guacamole is made from avocados, which are packed with more than twenty vitamins, contain "good fats" that reduce cholesterol, can help fight cancer, and can be used as a substitute for butter or shortening in baking.You can purchase pre-made guacamole at your local supermarket or buy some ripe avocados to make your own. Cinco de Mayo, Fourth of July, Super Bowl Sunday, and Easter each account for approximately five percent of annual avocado sales. Have no fear, avocado trees produce up to 400 fruits a year so there should be plenty to go around.

Here's my trusty Guacamole Recipe in case you missed it the first time!
Happy National Guacamole Day!

WY-OLLY GUACAMOLE
3/4 cup Chopped onions
3/4 cup Diced Tomatoes
1/2-1 Teaspoon Lemon Juice
1 T Mayonnaise
Dash Garlic Powder
Dash Cumin
Dash Salt
Dash Pepper

Tabasco to taste (approx.7-8 drops)

3-4 Avocados (I like Haas myself)

Mash Avocados to creamy or kind of lumpy whatever consistency you like. Mix in all ingredients. Chill for about 2-4 hours to settle ingredients. (but I usually can't wait, I eat it immediately!) Serve that day for it doesn't keep to well.

Happy National Guacamole Day!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Marinated Flank Steak

noreply@blogger.com (Sharon) — Thu, 15 Sep 2011 09:46:00 +0000

I have to have THE BEST Mother-in-law ! From the start, she has welcomed me into the FAMILY and willing to help with a loving heart! She has been so generous in sharing her love and support. She's given me many recipes throughout the years that have become Family Favorites.

Beef is one of our chart-buster chief constituent, I know, we aren't suppose to eat so much red meat these days... And in our house, we are behaving! Having Meatless Mondays, Fish twice a week, and when we're on a great streak sometimes it's three times a week! But sometimes, we crave BEEF !

And when we do, I pull out this best-loved Marinated Flank Steak.
When you try this recipe, it will become one of your ALL-Time Comestible First-Choice. When I serve this to guests of mine, they remark how full-flavored yet savory this tender morsel of beef. With the elements of a dry red wine, soy sauce and the surprise kick of Coffee ! Who wouldn't want to try! I'm thankful we have wonderful cooks in our family tree that are willing to pass down what they find to one's own heart.

Best-Loved Marinated Flank Steak
1 to 11/4 lbs. Flank Steak
1/4 cup Vegetable/Olive Oil
3 Tablespoons Soy Sauce
1 Tablespoon Dry Red Wine
1 Tablespoon Instant Coffee Crystals
1 clove Garlic, minced
1/4 teaspoon pepper
Few dashes of bottled hot pepper sauce

Score steak diagonally at 1-inch intervals on both sides. Place steak in shallow baking dish or use Tupperware Season-Serve® Container . Combine above ingredients and stir until mixture is dissolved. Pour mixture over steak Cover and refrigerate for 3- 24 hours, turning steak occasionally.
Either Broil or BBQ til your liking.

Now, for new idea on too much of a good thing, which is rare in our house when it comes to this Savory Flank Steak. My hubby is great at finding what to fix with odds and ends. It's purely a GIFT he has! He made Macho Nacho's with our superabundance! Check it out! It was mighty tasty!

Enjoy!

The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Patriotic Cookies

noreply@blogger.com (Sharon) — Tue, 13 Sep 2011 14:53:00 +0000

For our Church on Sunday of 9/11 it was also the ick ff for our Sunday School starts back up for a new year. I was asked to bring some cookies for our fellowship time. So keeping with our theme of the day, I had to make Patriotic Cookies! I was given this cookbook "The Cake Mix Doctor" by Anne Byrn by my dear Mother-in-Law, Edna. It has a few good recipes that sure come in handy.

One of our favorites is the Cookie Pops recipe. In the book, it says these cookies are just right for gift giving or for selling at a school bake sale fundraiser. Usually, when I've made these with my daughter, Dana. We've inserted a wooden ice cream pop stick into each warm cookie, then let them cool. Wrap the cookies in clear cellophane and tie with a pretty ribbon around the top of the stick to secure the cellophane. But for this occasion, I opted out. Interesting how the process went...you'll see!

Place the cake mix, flour, melted butter, honey, and eggs in large mixing bowl. Blend with an electric mixter on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Beat on low speed for 1 minute more.

By using the Pillsbury Stars and Stripes cake mix, it comes with these cute sprinkles. So add them in small increments with a rubber spatula, for then it will be all throughout the dough. We love SPRINKLES !

The cookie dough will be thick. With lightly floured hands, shape dough into 1-inch balls. Or you can use like I did, I got out my lil' scooper and didn't have to use my hands. Makes it go faster that's for sure and more uniformed 1-inch balls. And the BUTTER sure came through on these babies! Gotta love the BUTTER! I've learned you rarely do without THE BUTTER in baked goods.

Of course, I had to add more SPARKLE ! Love Coarse/ Sanding Sugar on cookies and other baked goodies!

This was the first batch to go in the 375 degree oven. Baked for 8 minutes. But when I checked them out about half way into baking...I noticed they did not flatten down. So I pressed them down for they were too poofy ball cookies for my liking.

So this is the 2nd batch, I used one of our glasses to press down.

Just had to ADD MORE SPARKLING SUGAR to Top them off !

Love SPARKLING SUGAR CRYSTALS on these COOKIES!

Patriotic SPARKLING Sugar Cookies
Makes 48 (2-inch) Cookies
Preparation Time: 5 minutes
Baking Time: 8 to 12 minutes
Assembly Time: 15 minutes
Solid vegetable shortening for greasing the cookie sheets
1 package (18.25 ounces) plain yellow cake mix ( I used Pillsbury Stars & Stripes, this time) Substitute a devil's food or chocolate cake mix for chocolate cookies
1 cup all-purpose flour
8 Tablespoons (1 stick) butter, melted
1/4 cup honey
2 large eggs
1 cup colored sugar sprinkles (I used white coarse/sanding sugar)
48 wooden craft sticks (if you want to make cookie pops, I opted out this time)

1. Place a rack in the cneter of the oven and preheat the oven to 375 F. Lightly grease 2 cookie sheets with solid vegetable shortening. Set the pans aside.
2. Place the cake mix, flour, melted butter, honey, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl.
Enjoy!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

National Chocolate Milkshake Day

noreply@blogger.com (Sharon) — Mon, 12 Sep 2011 21:36:00 +0000

Ghirardelli Chocolate Heaven!

September 12, 2011 is
National Chocolate Milkshake Day

Smooth, frothy, rich, and sweet are just a few of the words that describe today's reason to celebrate—the chocolate milkshake! Did you know that the first reference to a milkshake appeared in a British newspaper in 1885? The original recipe called for a shot of whiskey! Yuck! Sorry this gal doesn't care for Whiskey

Milkshakes were popular at soda fountain counters in the early 1900s and are now a mainstay at ice cream shops, diners, and fast food restaurants throughout the country.

Our San Diegan Ghirardelli Shoppe is one of our favorite stops for our Chocolate Fix!

My Dad has always been our Master Milkshake maker in our house. I don't know when or why he started it, but as long as I know, He would always make me a Milkshake whenever I didn't feel well. And it sure cured whatever ailed me at the time! So of course, when my Girls were not feeling well, or after doctor or dentist appointment. I'd always offer to make them or if time was an essence, I'd stop at our favorite place to pick one up. By the way, In-Out has one of the best Milkshakes around! Oh yea, best Burgers too!

For today's celebration, I'm trying this new recipe out at Ghiradelli, one of my favorite Chocolates. And being a Native Californian, of course, have to go with Ghirardelli! So if you have time, join with me in trying this recipe out. If not, I understand, but make sure you pick up a Milkshake wherever you choose to get yours, I hope you enjoy National Chocolate Milkshake Day!

Here's an update on my making of this recipe... It was tasty! But we must be Ice Cream connoisseurs, for it was a lot of ICE to our tasting. Next time I'll cut in half but I might not use ICE at all! And when I made the Ganache Mixture...it didn't thicken up like it said it would...and I took awhile to wait for it to thicken. At least I thought was being patient...But I did let it cool for over 2 hours in refrigerator thou! See I was patient! But you gotta LOVE The Ice Cream! I have to limit myself, otherwise I'd be 200 pounds! Note to myself, moderation is the key. Love to hear how yours turned out, and hope you treated yourself a Milkshake on National Milkshake Day!

Dark Chocolate Raspberry Shake

Yields: 2 servings

2 tablespoon(s) raspberry syrup (I used Chocolate instead)

2 scoops vanilla ice cream

1/2 cup(s) whole milk

2 cup(s) ice

1/4 cup(s) Ghirardelli Ganache Mixture (see recipe below)

2 Ghirardelli Dark Chocolate with Raspberry Filling Squares, for garnish

Directions

This recipe was developed for Ghirardelli by Elizabeth Falkner.

Combine the raspberry syrup, ice cream, milk, and ice in a blender and puree until smooth, about 1 minute.In the bottom of each glass, spoon in 2 tablespoons ganache mixture. Pour the raspberry
milkshake on top. Garnish each glass with a dark chocolate square.

Note: When I made this...this didn't thicken up like it said it would... I took awhile to wait, what I thought was being patient... I did let it cool for over 2 hours in refrigerator thou!

Ghirardelli Ganache Mixture

2 ounce(s) 70% Cacao Extra Bittersweet Chocolate Baking Bar

1/2 cup(s) whole milk

2 tablespoon(s) water

1 tablespoon(s) plus 1 teaspoon granulated white sugar
Directions

Combine the milk, water, and sugar in a saucpan over meduim heat and bring just to a boil, stirring. Immediately remove from the heat and with an immersion blender, carefully puree until thickened.

Chop the chocolate into 1-inch pieces and place in a bowl. Pour the milk mixture over the chocolate and let it rest for 2 minutes. Whisk or stir until the mixture is smooth and the chocolate has dissolved. Cover and chill in the refrigerator for 1 hour.

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Who We Were before 9/11

noreply@blogger.com (Sharon) — Mon, 12 Sep 2011 16:35:00 +0000

We all remember where we were on September 11th, 2001.

Before, life 9/11 , it was our Sister Lisa's BIRTHDAY ! HAPPY BIRTHDAY LISA! You can see her side of the story on Remembering 9/11 Love You Lisa !

Looking back who we were back then...

There wasn't Facebook Twitter, iPods ,or iPhones ! We didn't put our toothpaste in small little plastic bags and we kept our shoes on in airports ..

It was a different time and era.

But here's a deeper question...

Who were you?

How did you change?

I think personally, I was like most Americans, wrapped up in material things. Sure I did all the normal Christian things: went to church , helped others when it was convenient for me , and on my terms. I lived in my own world. But since 9/11, my heart has been more sensitive to what God is prompting me.

For on that infamous day, I woke up like normal. Getting my Girls ready for school, but this time, for some reason... I did not have the morning news on, like I normally did. I was "playing" the role of a single Mom that morning. My heart has since been sensitized for all single Moms , it's hard enough to be a Mom!

My husband, was in Texas at the time for a conference. He actually told us about what is happening that morning.

He called, and said I don't think I'm flying out today... I paused...asking why?

He answered... Have you seen the news this morning? I answered, No. We're busy getting ready for school. He told me to turn on the TV, when I did, that's when the second tower was hit. All of us girls, just stood there... in shock that this was happening to us here on our soil of America.

As we said our good-byes on the phone, of course, saying I love you, be safe, let me know when you get a flight out. Which was 3 days later for him, and he ended up renting a car and driving with another guy who lived in Arizona.

So like all of us, what do we do or say to our children ? Our Laura was 16 and Dana was 12 at the time. I immediately, prayed for those being effected by this horrific event. I've learned early in my life to pray for the firemen, policemen who are at the scene firsthand.

But through the eyes a child, God prompted Dana to pray for those in Iraq/Iran/Afghanistan/Pakistan areas. I don't know if she remembers this, but it sure made an impact on me.

For later that day, after I dropped the girls off school and of course talked with others about what is known now as 9/11. I had to make a stop at our bank, standing in line I didn't notice at the time, that there was a bank teller who no one would go to her window. When it was my turn to go to a window, I just automatically went up to her window for it was available. As I looked up, She started to cry... She said to me, Thank You for coming to my window when no one else would. Huh? I'm sure I answered her, for I probably had that questionable look on my face... I'm sure of it! Then it dawned on me. She was a Muslim. See, she also was touched and sadden by this horrific event. She had a relative that was in those towers, still waiting like most of Americans to hear news on them. By the GRACE of GOD, I was able to let the SPIRIT move me and ask her, Can I pray for you? She nodded pleasingly.Then I asked, how can I pray for you? And right there, we stopped and prayed for our Country, the people that were all effected. She thanked me, but I in return thanked her, for it was an honor and a blessing to pray with and for her.

This was a turning point in my life! Through the next years God has been working and transforming me. Mind you I'm still a work in progress ! But I've learned when I get that lil' voice in my head or when my heart just aches when I see someone who is in need. I just GO FOR IT !

And like ,we all have heard the many stories from that day of the heroes that came out of the ashes, literally.

But I'm reminded of Todd Beamer's "Let's Roll" phrase, remember that one? That's when I'm reminded that I can do all things through Christ who strengthens me! I can get out of my comfort zone, and just ask God where do you want me today? Where do YOU need me at this moment? Who can I help? Sure, some days aren't that extraordinary, just another ordinary, thankfully!

But isn't that Life? 9/11 has showed us our strength in numbers as Americans. Today, Americans MUST remember 9/11 that our strength, WE AMERICANS found together but mostly found in HIM! Let us NEVER forget... Psalm 46:1 was quoted by the news, only as " God is my strength and refuge"... But read the whole Psalm 46 , like our President did today! Awesome surprise! It seems that in these days we are afraid to say anything, taking God out of our American ways. We need to remember WHO gave us everything we have. And by that, not to ignore when someone is hurting, to try to take time to listen, to give a hug when needed and especially to those who have lost loved ones. I'm blessed to have a church that I can be more available than the "normal" church person. I have the "inside-scoop"!

Thankful for Him, Who gives me everything.

Next post is Patriotic Cookies recipe, but for now...

let us just soak up of today, remembering, and see what God wants each and everyone of us.

To listen to His promptings and Let's Roll !

Proud to be American! Let's not forget...

the words "under God" is our foundation for this great country we Call America.

God Bless America!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Happy Salami Day!

noreply@blogger.com (Sharon) — Wed, 07 Sep 2011 21:27:00 +0000

photo by Giuliano's Bakery My FAVORITE SALAMI FIX !

Today is Salami Day!
I love Salami, but sometimes it gets a bad rep. I did a little research and this is what I found... Salami is cured sausage that has been fermented and air-dried. Countries like Italy, France, Hungary, Germany, and Spain each produce their own style of salami. The varieties differ in the coarseness or fineness of the chopped meat as well as the size and style of the casing.
Although the exact origin of salami is unknown, there is evidence that fermented sausage has been made in the Mediterranean region for more than 2,000 years. Both the Romans and Greeks cured their meat so that the final product could be stored at room temperature for up to ten years without going bad.
The way in which salami is fermented has many natural health benefits.
FYI for example, the final product contains lactic acid bacteria, which can help maintain a healthy digestive system. So this is a Good Thing! I can enjoy my Giulo from my Favorite Deli/Bakery Giuliano's !

Since my last post.. Books+Help=Chocolate! We've had more power outages but not in our neighborhood, just our house !?! Every morning, since the POWER OUTAGE , we'd wake up to NO POWER ! By Friday, more outlets in the house were being effected , which means less electricity in the house to do things (ex.cook, wash clothes, watch TV, play music) and most importantly, the Air Conditioner and Pool Filter were involved. San Diego is having a HEAT WAVE ! Luckily, I remembered that this has been happening since the Power Outage in the neighborhood. So I called our Electric Company, who sent out their guy to inspect... He found that our Main Board was MELTING! So thankfully we had a friend who referred us to an Electrical specialist who came on the weekend to save our house! LITERALLY!!! We would of gone up in FLAMES, if we didn't take care of it.

So, to celebrate Salami Day, I am sharing a recipe that maybe you like to make along with me tomorrow? For National Salami Day landed on the same day that we are busy and heading off to the Padre Game! Go PADRES ! I'm way behind, trying to catch up since the lost of power here. Otherwise, I would of made this ahead of time for today.

Let me know if you try this, it's a refreshing Salad that is like a meal in itself! It was given to me when we lived in Florida, a dear lady, Rachael would bring this to our church's potlucks. And if you've been following me or know me, by now , you should know when I love a recipe I just have to ask for the recipe! And if I don't get the recipe, I sure do my research to find it!
Enjoy some delicious salami on a sandwich on its own today! Or join with me tomorrow, to make Rachael's End of Summer's Garden Pasta ! (I will update with a pic of mine)
Enjoy!

Rachael's End of Summer's Garden Pasta Salad
(Can be easily doubled or tripled for large crowds)

4 oz uncooked spaghetti
1-6 oz. jar marinated artichokes
3/4 cup sliced fresh zucchini
2/3 cup shredded carrots
2 oz. sliced Salami
1 cup shredded mozzarella cheese

For Dressing:
note: make extra 2-4 batches to add next day or for later use. Tends to need more due to absorption

2 Tablespoons Vegetable Oil
2 Tablespoons Vinegar
3/4 teaspoon Dry Mustard
1/2 teaspoon Dry Basil
1/2 teaspoon Dry Oregano
1 clove Garlic, crushed or minced

Cook spaghetti, drain and cool. Drain and chop Artichokes, reserve liquids.
Combine spaghetti, artichokes, zucchini, carrots, salami and cheese.
Set aside. Combine artichoke liquid and remaining ingredients in a jar and shake vigorously.
Pour over spaghetti mixture and toss gently. Chill 2-3 hours.

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Books + Help = Chocolate !

noreply@blogger.com (Sharon) — Thu, 01 Sep 2011 21:24:00 +0000

A plus in being an Empty Nester these days is catching up on reading and having my teatime! I've learned through the years that I need to take time for myself, otherwise I'm no good to my family. In my travels to the UK and India, I'm reminded that our culture here in America, we don't take time for Tea Time. Why is that anyway? Who told us that we have to work so much ? That's not really living ! To be so rushed in our day and checking that list of to do things off !

My latest read, I'm sure you've seen all the promos on The Help? It's such a warm, loving, funny but inspirational movie. You go through all of your emotions: laugh, cry, anger, frustration at what our world was and still is unfortunately. It's on the verge of a chick flick but my hubby said it was a good one. Frankly, I think he was thinking... Oh great she's dragging me to see another chick flick! See what he has to say about The Help. Guess that's the perils of being a man Empty Nester!

Well, this movie is very insightful for all of us to look inside ourselves and to think before we talk, kind of the old saying, if you don't have anything nice to say you shouldn't say it rule. And that all people are valued. My hubby is now going around the house quoting Aibileen as she nurtures a child , “You is kind. You is smart. You is important.” We all need that as a reminder these days. Sadly in this movie, some of the women are not what I call Mothers. They are the kind of mothers by name only, just because you have given birth doesn't make you a Mother ! A Mom is there for you no matter what, through thick and thin, Good times and the bad times. She's your first friend, cheerleader, counselor all wrapped up in one precious speciman of a human being that God gave you. No one should be without a Mom ! I'm thankful I have a Mom like that ! Thanks Mom !

Remember the book All I Really Need To Know I Learned In Kindergarten ? It explains how the world would be improved if adults adhered to the same basic rules as children, i.e. sharing, being kind to one another, cleaning up after themselves, and living "a balanced life" of work, play, and learning. It just URK'S me when I see parents not doing their job or when abuse situations happen to children or anyone! Everyone needs an Aibileen in their life.

The Help Tea Blog

So as I am having my Tea Time, I'm thinking I must get The Help Tea by one of my favorite tea sources. In The Help, Minny, Aibileen's best friend, can cook like nobody's business. The tea is inspired by her famous caramel cakes, this blend of traditional black tea has the flavor of homemade caramel. Refreshing served over a tall glass of ice or hot with or without a splash of milk.Yum! Click link under The Help Tea Blog pic for to order and read more...

This movie inspired me to dig out one of my oldies but goodies of a Chocolate Pie! Ba Ha ha ha ! If you've seen the movie or read the book, you know what I'm talking about! But I is kind. We all are smart. All is important. Especially my hubby! So, I'm surprising him with Chocolate Pie. I was thinking ...

" WE INTERRUPT AT THIS TIME DUE TO A POWER OUTAGE IN OUR AREA " !
As I'm writing this post our electricity just went out for some weird reason ... a lil' sympathetic pains for our friends who are battling Irene on the East coast. I bet your wondering how I'm blogging with the electricity out huh? Well, Again thankful to my iPhone & for Blogger that I can do writing via cell .

"Now we bring you back to your local station for the continuing story". Our power has been restored! Amazing how we are so dependent on our electricity these days... praying for our East Coasters that are still having power outages and residuals of Irene during this time.

Since The Help inspired me to make a Chocolate Pie, I decided to pull out my Grandma Lucky's Chocolate Pie recipe.

But as you can see the recipe doesn't have any instructions.

So pulling out my Great Aunt Peggy's Betty Crocker 1950 First Edition (Second printing) to see what Cream Pie instructions.

I thought this was humorous...

Being in The Help era cooking mode, I pulled out my Grandma Lucky's Graham Cracker Crust recipe.

Oh, this takes me back to her 1950's decor kitchen ! The smell of the Graham crackers ,mixed with the heavenly butter and sugar... Oh, I just want to bottled it up , for when I needed that comforting hug, that she always had for me as soon as I came into her doorway. Of course, She'd roll out the red carpet for me, which surrounded me by the entrancing bouquet of her baking or cooking. We need an APP for that!

I've tried many recipes, this is still the best & don't bother buying the pre-made. It's so worth the awesome buttery graham cracker aroma that lingers to make your heart sing "Oh, Grandma ! Thank You!"

When making this, I saw Grandma Lucky's note: rolled fine. Wait a minute! I have a Food Processor !

If you follow me on Twitter, You'll see, my Tweet "I wish I invented the Food Processor! It's my friend today!"

Oh, how I wish they had smellavision for you right now !

Love my Food Processor!

Surprised my hubby with this!

Chocolaty goodness, next time thicker Graham Cracker Crust is a MUST !

So be good to yourself, no matter what stage of life you are in. Take time during the day, just a few minutes, make a cup of tea for yourself, maybe a friend is visiting at the time. Stop and enjoy Tea Time with them!
It's just one of those lil Help moments we all need.
ENJOY !
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Here's The Recipes! Enjoy ! We sure did!

Grandma Lucky's Graham Cracker Pie Crust Recipe
15 Graham Crackers (rolled fine or do like I did, used my Food Processor crumbling them & for mixing all up!)
1/2 cups Sugar1/2 cups Melted Butter4 Tablespoons Flour
Combine and press into pie pan or use ramekins like I did for individual servings.

Grandma Lucky's Chocolate Pie Recipe
Velvety smooth filling, Flavor Perfect ( quoted from Betty Crocker Cookbook pg.318)

2 cups Milk
1/3 cup Flour
1/8 teaspoon Salt
3 Egg Yolks
1 Tablespoon Butter
1 teaspoon Vanilla
3 Tablespoons or 2 Squares of Chocolate

Mix in saucepan sugar, salt, and flour. Stir in gradually...Milk, cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little of the mixture into egg yolks, slightly beaten. Then blend into hot mixture in saucepan. Boil 1 minute more stirring constantly. Remove from heat. Blend in butter and vanilla. Cool...stirring occasionally. Pour into Graham Cracker Pie Crust. Chill thoroughly (2 hr.). If desired, top with sweetened whipped cream. Or sprinkle with shaved nuts, toasted coconut, fresh berries, or do like I did, I used Mini Chocolate Chips and leftover Graham Cracker Crumbs. Take chilled pie out of refrigerator 20 minutes, before serving.

The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Working for the Weekend

noreply@blogger.com (Sharon) — Mon, 29 Aug 2011 15:32:00 +0000

It seems like we are always working for the weekend!
Aw...the weekend is over but long Labor Day is next weekend! So whatcha got planned? There's always time to have your own mini weekend escape. Mine is relaxation by the poolside.
I love spending time there...it's where I can soak in some sun,catchup on my latest read, and absorb all what God has blessed me with. A little slice of heaven for me to be surrounded by His creation.But it's especially heavenly when I'm surrounded by my loved ones.We had our lil' Nieces here for a visit and The Parentals too!

Baked Brie with assorted crackers

I love Brie ! Anything that has Brie has to be good !

I've Baked Brie many times, but my Sister-in-law

RachAnMe suggested this recipe for Baked Brie by Rachael Ray, Cheesy goodness sandwiched by my Aunt Annie's Marionberry jam, wrapped in a flaky crust makes every family get together great!

Baked Brie

Ingredients
1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted ( This time I used Pillsbury Crescent Rolls, just roll out & make sure seams are pressed together )
1 wheel brie cheese, about 5-inches round
2 tablespoons raspberry jam
1/4 cup sliced almonds, toasted (we didn't do this, but in the future I will absolutely!)
1 box water crackers, recommended brand Carr's (we also used Nabisco Triscuits and Nabisco Wheat Thins Flatbread in Tuscan Herb

Yields: 8 servings
Preparation
Preheat oven to 350°F.
Slice brie in half across the middle.
Spread the puff pastry sheet onto a counter and roll it to an 1/8 of an inch thick. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds(we did not sprinkle this time) on the jam.
Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners.
Turn over so the sealed side is underneath.
Bake for 15 minutes or until golden brown.
Serve with crackers.

For our next hors d'oeuvre on the menu, is one of Our MUSTS to have during the summer...

Thanks to my friend Lori, who attended a Williams Sonoma class years ago. She served it to us and it was a recipe I had to have! I know, the name kind of throws you, but once you've had this ambrosial yet mouthwatering Shrimp delicacy, you'll be hooked!

First, you first dip your piece of Baguette in the aromatic marinade, then add smithereen shrimp on top. Now, enjoy your scrumptious morsel of Williams Sonoma Shrimp, for we like to call it now. It was eminently requested by RachAnMe, a great accompaniment is with one of our favorite Chardonnays, La Crema. Let it take you away to your weekend escape.

Williams Sonoma's Pickled Shrimp

Williams Sonoma's Shrimp

3/4 cup Cider Vinegar

1-1/2 teaspoons coarsely ground black pepper

2 teaspoons salt

1/2 teaspoons sugar

3/4 teaspoon English style dry mustard

1/4 teaspoon dried red pepper flakes, or to taste

1/4 teaspoon mustard seeds, crushed

1/4 teaspoon coriander seeds, crushed

1 cup Olive Oil

3 large garlic cloves, minced

1 Bay leaf

1-1/2 lbs (24 to 30) large shrimp, shelled and deveined (I've also used the smaller shrimp too)

1 medium onion, halved lengthwise and sliced thin (this time I used red onion)

1 lemon, sliced thin

2 Tablespoons minced fresh dill or Italian parsley, or to taste ( sometimes I don't add, like this time)

Dill or Italian parsley sprigs for garnish (optional, I did not this time)

1 Baguette ( I like to use a Rosemary type)

In a bowl, whisk together the vinegar, pepper, salt, sugar, mustard, red pepper flakes, mustard seeds and coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stire in the garlic and bay leaf.

In a large pan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well and add them to the marinade while warm. Let the mixture cool, stir in the onion and the lemon and let the shrimp mixture marinade, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. But I've done this in shorter length also, about 1 hour and it turns out well also. Stir in the minced dill or Italian parsley, transfe the pickled shrimp to a bowl and garnish with dill or Italian parsley sprigs.

Makes 8 servings. Can be doubled easily.

Option: My Dad enjoys the leftovers (when there is some), he loves to top it on some salad greens and he's a happy man.

It's great to relax by poolside, let the kiddos run around and enjoying their guacamole and chips. Afterwards, we went in the POOL! So fun to have little ones around again...Miss them ! Yes, miss The Parentals too! Let me know how you like these poolside recipes. And remember to take time to kick back and relax, Life is to short to always work, work ,work. Let it take you away to your weekend escape.

Enjoy!

The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Feast or Famine?

noreply@blogger.com (Sharon) — Fri, 26 Aug 2011 15:02:00 +0000

Well...it was FEAST time here in Cali !

Doesn't it seem that life is either too fast or too slow? Your busy some weeks or weekends then some others you have stillness. And Where did Summer go? Our daughter Dana came home from her trip to China which seemed like she was gone for ETERNITY !!! She was teaching there for 6 weeks, then home for only one week. Now off to Internship! So needless to say we were busy. Then came Vacation Bible School week, which was so fun to help out with Snack time!

Check out some of our Snacks for our theme: Dude, it's about Jesus! By Gospel Light , Needless to say, it was a "Beach theme". The First day we had them play a Fishing Game which consists of using Pretzel Rods as the Fishing Pole, Peanut Butter as the bait to catch the Fish (Goldfish Crackers).Ya, forgot to take a pic of it, but it was the first day of Vacation Bible School ! It ended as a hit by all !

Our Beach Walk Trail Mix
(Photo by Cherished Cook)

Look Up to Jesus!

(photo by Gospel Light)

Made Crunchy Crosses

(Photo by Gospel Light)

Beach Umbrella Cupcakes

Then came my Cousin John and his wife Kathy to visit San Diego. Next in line was a visit by our Nieces, who brought their Mom and Dad along too! And of course, when Family gets together...WE EAT VERY WELL !

Check out my Sister~in~law's blog for some of the adventures we all had. So when time allowed... I was able to make some din-din for them when they came back from Disneyland. After eating out you just crave some home-cooking and really don't feel like getting out-n-about after traveling with lil'ones in a car, especially in LA and OC traffic! Here's what all I made for their visit to Cali !

The Menu for the Night :

Baked Ziti with Pesto *Note: I double this recipe, pretty much, always!

Strawberry Roasted Pecan - n -Spinach Salad,

Garlic Bread

Red Wine Blend by Kendall-Jackson's Vintner's Reserve Summation

Snickerdoodle Cookie Pie for dessert! recipe coming soon...

Our Cute Niece checking out what's for din-din. Baked Ziti with Pesto. I've made this Ziti dish so many times for numerous occasions throughout the years.

Hope you enjoy it as much as our family does!

Using my Grandma Lucky's Egg Slicer to quickly slice up some Strawberries to go in my Go To Salad.

Using this time, Walnuts that my friend Frieda substituted for the Pecans, Thanks Frieda!

See my post Friend , You look Marvelous Darling of a Salad

Of course we had to have DESSERT ! I put my "TANGLED" twist on a Snicker-doodle Cookie Pie just for my 4yr old Niece! She loved seeing the movie Tangled by Disney, so of course we had to watch it again! and again...
Now for DESSERT TIME !

Snicker-doodle is an old fashioned cookie which has a sugar cinnamon coating and a sweet and buttery flavor, with Crispy edges, and chewy centers. My adapted version of it is in a Cookie pie form... Yes, I did say pie ! Snicker-doodle Chocolate Chip Pie is a crowd pleaser for sure! Cookie n Pie together, I think brings out the taste of Americana in me. Sweetened with a Cinnamon Sugared crust top, that gives that little sugar crackled crunch with every bite. As you scoop up in each spoonful, getting a lil' taste of the chewyness of the Cookie but wrapped in lusciousness of a pie ... Yum-mm... lil bits chocolate chips are the heart of this Cookie Pie, which in my & family's mind , you never can go wrong with.

Layer of Chocolate Mini Chips for a Tangled crust effect.

Use a favorite Snicker-doodle Cookie recipe, I sprinkled Mini Chocolate Chips throughout the batter. Sprinkle the Sugar Cinnamon Mixture on top. Bake at 350 degrees til fully cooked inside. In my convection oven and using my Pampered Chef Mini-Baker Stoneware pan it took a lil' longer than I expected. We were anxiously waiting to dive in...the aroma of snicker-doodleness filled the air!

Top it off with Vanilla Ice Cream, is the perfect Summer ending combination, you get your Sugar-coated cookie, pie, and ice cream that melts in your mouth and all in one bite !

Surely to appease your sweet course , add sweetening is always our rich gooey extra thing at the end of the meal called a dessert which indulges our Family every time! It's our Family Tradition after all !

It's a Perfect Sweet Ending for your Labor Day celebration coming up too!

Well what a Tangled Feast was made... now don't get unraveled... there's still more to come!

And wait to you see what I made for them by the poolside at our Cali home!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Friend , You look Marvelous Darling of a Salad

noreply@blogger.com (Sharon) — Sat, 13 Aug 2011 15:43:00 +0000

One of my dearest friends who lives out of state, text me the other day, asking if I knew a salad she could bring to a funeral . I gave her my ole' trusty "Go To" salad recipe. I fell in love with this salad when we were visiting one of our friends when we lived in Florida. It has all the right ingredients that make you look like like a gourmet salad maker !
Which my dear friend , Frieda said when she made this...thanks to you , you made me look good! Isn't that what we all want? And that's what friends are for right? So here's to you, my recipe friends, my favorite "Go To" Salad that makes you look so good!

Strawberry Roasted Pecan - n -Spinach Salad

Ingredients:
Spinach, fresh and washed
Strawberries, container about a pint
Pecans about 1 cup
Olive oil
Garlic, 1 clove minced
Poppyseed dressing, homemade see my recipe for Yogurt-Poppy Seed Dressing
Or your favorite prepared

Wash Spinach and dry in salad spinner

Meanwhile coat pecans with olive oil n minced garlic.
Place pecans on cookie sheet and roast in oven or broil for about 5 minutes
Note : keep checking in oven for you don't want them to burn. Yes, I've done it!
Multitasking sometimes gets us! So watch it closely!
Let Roasted Pecans cool.

Slice strawberries , I like to use my Grandma Lucky's egg slicer to slice up Strawberries.
Add to Spinach then toss with Poppy-Seed Dressing.

Voila! I must say it makes you look so good! Gourmet style!
You look marvelous Darling!
It's so good ! Hope you enjoy it!

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Simpler Life = Get Away

noreply@blogger.com (Sharon) — Thu, 11 Aug 2011 09:40:00 +0000

My taste of Simpler Life was a double treat with a great get away with my Mom. Since my App post , I've been battling some weird viral cold that threw me for a loop! The night before I left for my trip with my Mom to visit our family up in Washington, my voice left. And so , for the rest of our trip... I had squeaky voice. Which probably at sometimes, my Mom loved it. Then developed into a cough that I haven't been able to shake. So now, I'm on my 2nd rx since cough syrup w/codeine did not do well with me. So, I'm sorry I've literally been under the weather these days, but feeling better with energy again.

Here's our simpler life journey and I ate seafood + desserts along the way visiting family & friends !

I love my new I-Phone, see Got Apps it takes great pics too!

Amazing Mountain view from our plane, we debated on which one thou...Mt. Baker or Mt. Rainier or ?

Our home while we were on our journey

This is what my Aunt Annie brought us when she greeted us!

Gorgeous Rainier Cherries, the best I've ever tasted !

Aw...my first meal , Crabcake so huge!

But there's always room for Strawberry Shortcake

My Aunt Annie's sheep on her farm

We got all the girls in the family to Lavender Fields to make

Lavender wreaths. Smelled wonderful ! But I got so caught up

in making my wreath I forgot to take pics !

Another view of Lavender Fields

Next day, our family friends Jim & Donna met us at

Semiahmoo Resort for lunch

Lunchtime! Grilled Oysters are the best !

But Donna & I couldn't resist Crème brûlée, truly

decadency in a cup!

We Girls made a spontaneous trip on the Provel Ferry

Here's my cute Aunt Annie & my Mom

Our Private Ferry

I took so many pics on this private tour of ours... the

scenery is gorgeous and changes constantly!

I think that's Canada over there

Look at their Marina ! Gorgeous hanging baskets

all throughout

We think the colors in flowers are more vivid here

This is one of my fav pics, so proud to be American !

Looking over to Marina

That's our home for the duration of our trip, Semiahmoo Resort

Coming into dock, what a beautiful trip we had,

Weather was perfect, God's creation gorgeous, He does

Great work doesn't He ?

Our great hosts that gave us the VIP treatment ! Brought us

back safely but it wasn't a 3 hour tour !

Love the old wooded building, can you see the birds

on top of the roof? all in a row too.

Did you know that Lynden, WA supplies 2/3rds our country with

Raspberries ! Who knew ! My Aunt Annie does...

At the Lynden Raspberry Festival

Of course, I had the Raspberry Ice Cream... Oh My !

Ice cream taste soooo good when they get the cream right

from the Amish dairy down the way !

Two Girls enjoying their ice cream ! Aren't they cute ?

Look what we spot ! Can you guess what they are

making ? Lil' Mini Dutch Babies (aka aebleskivers)

My Mom is anxiously watching them make them

Sweetened Butter Cream come to me ! We gobbled them

down... gotta eat them while they're hot you know !

We just had to look inside, Lynden Dutch Bakery...

And look what we found! Oh my sweet tooth is acheing...

This Carmel Apple Pie must of weighed 10 lbs !

Check out the Carmel on this... Yes, we

brought it back to share with our family ! My Cousin Rob said

it's The Bomb. If your wondering what it means "It's the best! ..."

"It's brilliant!..." or something along those lines.

Our family Get together, tough to take a pic with

those windows thou !

My Cousin John & his wife Kathy ordered Oysters in

the half shell... I've eaten one before...but hesitant...

Like the sauce touch thou...but prefer the grilled oysters myself.

I'm just saying !

I love this pic ! My cousin Rob's & his

wife Shanna have a beautiful place. Their

Kitty sure loves to be in their beautiful garden..

Can't say I blame her!

Thankful for a safe & enjoyable trip with my Mom !

Visiting family is Simply the Best !

Tell next time...

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The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey