I am now a Homemaker. I am originally from Southern California, but now live in Montgomery, Alabama. I have 3 kids, 3 step kids, 6 step grandkids, and 2 grandkids. Our grandkids range in age from 21 to 1month. I have many hobbies, but cooking is my favorite of all.
Hi Cindy,
welcome to bloggers !:)
thank you for your frndship
voted, followed you too
where is your blog, Cindy?
Hello Everyone
I hope you all had a Wonderful Christmas and a Very Happy New Year.
I am sorry I have posted anything in a while. After Christmas, the Robinson household has been sick, and has had to face some difficult challenges?changes/ that will take some time, but we will get thru this, with gods blessings! I hope to be back on and posting a few things over the weekend!
Merry Christmas Eve to you all! This recipe I am going to share with you, is from a Lady who was like a Mom to me when I was growing up!
May you RIP Lorraine! I love n miss u terribly!
Rocky Road Candy
18 Large Marshmellows
1 c. chopped nuts of your choice
8 squares ( 1 oz. size) semi sweet chocolate peices
Line 9x5x3 loaf pan with wax paper. Lightly butter wax paper.
Arrange marshmellows over bottom of pan. Sprinkle nuts over
Marshmellows. In top of double broiler, over hot water, melt chocolat., stirring once. Pour melted chocolate over marshmellows and nuts.
let cool till set. You may also refrigerate if you like! Enjoy!
This next recipe, my Grandma Dorothy made every year at Christmas. I love love love this dessert. It is a frozen Cranberry Dessert.
In this Recipe, you use desired amounts according to the number of
people you will be serving.
frozen Cranberry Dessert
Whole Cranberries or Cranberry Sauce
Sour Cream
Crushed Pineapple
Combine all ingredients and freeze.
So easy, Sooooo Gooood!!! Enjoy!
This next Recipe is White Chocolate Peppermint Bark
1 - 12 oz. bag White Chocolate Morsels
1 cup Hard Peppermint Candies, crushed
1/2 c Dried Cherries
1/2 c Grape nut Cereal (if desired)
You may use a Double Broile to melt your
White Chocolate, or you can melt it on the
stove using mediume-low heat, stirring constantly.
Pour your Melted White Chocolate on wax paper,
Sprinkle with crushed peppermint candies, add cherries
and nuts. You may also stir all the ingredients together
and then spread onto the wax paper. Enjoy!
Recipe from my Cousin, Peggy.
I was in the kitchen cooking dinner tonight, and I thought I would make some homemade brownies. So I got out my unsweetend cocoa, to see if they had a reipe on the back of the can. As I continued reading, I found a couple of interesting tips I thought i would share with you. Here goes!
For rich chocolate desserts, try Herseys Cocoa in recipes calling for Chocolate, try these 2 substitutions next time your recipe calls for the following:
3 level tablespoons of Cocoa + 1 Tablespoon Shortening or oil =
1 ounce of Unsweetened Baking Choclate
1 Tablespoon Cocos + 2 Teaspoons Shortening + 3 1/2 Teaspoons Sugar = 1
Im Back! Here are a few more Baking Secrets I would like to share with you, some in which I learned the hard way! (to say the least)!
1. ALWAYS read the Entire recipe first! Very Important!!!
2. Prepare as it is stated on the box or in the recipe.
Be sure to use the right size pan always.
3.Be right on with your measurements, and assemble them accordingly.
4. Cakes - do not open the oven the first half of baking. Why?
The cold air will cause interference in the rising of the cake.
5.The toothpick in the center of the cake is the best method for checking the doneness of the cake. If it comes out clean, the
cake is done. Always place your toothpick in the center of the
cake to check for doneness.
6. When mixing boxed mixes, always read the entire box for
mixing directions. Brownies especially, will sometimes have nuts
in the mix, which will leave lumps in your batter. It sounds silly I know, but I have recieved questions regarding lumps in the batter and my mix has nuts in it! I am not poking fun at anyone, believe me, we have all been there and done that I'm sure!
7.When your cake comes out of the oven, let it cool completely before frosting, unless otherwise specified. Once your cake cools completely, put a thin layer of frosting on your cake to seal in any remaining crumbs, Then contiue to frost your cake as usual. My Mama Hill told me this tip when I was a teenager. She said that it gives your cake a more professional look!
8. Nuts - They have alot of oil in them, so it is best to store them in the freezer. To toast nuts - Toasting nuts enhances their flavor, and also makes for a tastier dish. Even if your recips doesn't call for you to toast whatever typs nut you are using, try something new. the tempurture for toasting nuts is usually 325 degrees for round 8-10 minutes, or until lightly browned. Be sure to stir them a couple of times as well. They have alot of oil in them, sostirring is very important so that they dont burn.
Now I would like to share a recipe with you that was my Moms.
this is a simple but very rich cake. I had a friend who lived in Arizona, and everytime she knew she would be visiting, she would call my Mom aheaad of time to make this cake for her. Enjoy!
1 White or Yellow Cake mix
1 - 8 oz. pkg. Cream Cheese
1 tub of Cool Whip
1 Box of Vanilla Instant Pudding
1 Large can of Crushed Pineapple
Bake cake as directed on box.
Let the Cream Cheese and Cool Whip get room tempurture
When they are both at room temp., mix together and set aside
After your cake is done and has cooled, mix together the Vanilla
Instant pudding, and pour on top of cake. set aside just till the pudding
sets up, then spread your Cream Cheese and Cool whip mixture on top of the pudding. Then drain your crushed pineapple good, and spread your pineapple on top of the Cream Cheese and Cool Whip mixture.
And your Done! This cake is so versitile, you change up your final topping to coconut, cherries, strawberries, any thing you wish really.
I have never used any other type of pudding with this cake other than Vanilla, but Lemon pudding maybe good as well. Enjoy!
I wouls like to share some quick Cookie Tips with you, as it is the time of year for all kinds of Baking! I hope it is useful, and Happy Baking!
There are many typse of varities of Cookies. There are basically 5 typs of variations, and they are as follows:
1. Bar
2. Drop
3. Refigerator
4. Roll
5. Shaped
The above named are the Basic types, but sd we know there are more.
For example: No Bake Cookies such as Peanut Butter
Butter, Cream Cheese, Margerine should always be at room tempertire prior to baking.
For even baking, bake in the center in of the oven. this is espececially in realtion to Cookies and Brownies. Also, Heat in the oven is not distrubed evenly, so always turn your cookies half way thru baking. This Tip came from my Mama hill. My Grandmother, who was a real inspiration to me in many, many ways, but cooking seemed to be very enjoyable for us together.
Uncooked Cookie dough can be refrigerated for upto 2 weeks, or frozen upto 6 weeks. Always be sure to label the dough with name, date, and baking information ( if needed ) for your convience.
Cookies bake quickly, or I should say most do, so be sure to watch them to avoid burning, or overbaking. When checking for doneness, be sure to folllow instructions given in your recipe.
Hello
Today I would like to share with some definitions of Cooking Methods, that some of you may find as common sense, but it is amazing to me how many people in todays day and age, are unfamiliar with such terms and so much more where cooking is concerned. ( I guess because I have been cooking since age 9, I assumed everyone does)
How wrong I was! I hope you find these tips helpful!
Cooking Methods
Blanching - This is the process of cooking fruits or veggies in boiling water for a short period of time and then plunging them into ice cold water to stop the cooking process. When you Blanch foods, you locking in the flavor and color, pre cooking to loosen the skin on what you are blanching, to make peeling an eaiser process. Great examples for Blacncing are Tomatoes, Peaches, and such.
Steep - In this process, you soak a dry ingredient in a hot liquid so its flavor and color are infused into the liquid. Examples are as follows!
Tea Leaves, spices, and herbs
Saute -- To cook foods quickly over direct heat using small amounts of butter or oil, constantly stirring to keep from sticking or burning.
Cooking Chinese veggies is a very good example of Sauting.
Scald - You are doing this when you are heating milk just below a boling point. There should be little bubbles forming around the edge of the pan. Big bubbles mean trouble!
Cut in - In this procedure, you are going to be combining solid cold fats sucha s shortening or butter with dry ingredientd,. Examples of this are, such as, cutting the butter in flour, resulting in small coarse peices. This process is used maily in cookies, pies, pastries, and such.
Deglaze - Adding liquid to a pan to loosen browned food particles. This process is how gravies, or a base for sauces is produced.
Here are just a few helpful hints for the ones just starting out or if you have a blank moment ( like I do) I hope you fond it useful!
Standard Abbreviations
Tbsp - Tablespoon
tsp = tablespoon
oz = ounce
c = cup
g = gram
ml = milliliters
qt. = Quart
L = Liters
in = inch
cm = centimeters
sl = sliced
Oven Tempuratures
C= Celceus
F = Farenheit
Cooking Terms Everyone Should Know
Fold - To gently incorporte one mixture or food into another
Dice - To cut food into small square peices
Juienne - To cut food into long thin strips,
for cooking or garnishing purposes.
Mince - To cut into very fine peices
Plump - To soak foods, dried fruits, in a warm
liquid allowing them to swell and soften while
absobing some of the liquid.
Puree - The process of mashing or grinding food
until it is completely smooth
Whip - To incorporate air into a mixture beating rapidly.
The term is most commonly used with cream and eggs.
I hope you found this helpful!
Equivalent Measruements
3 tsp. = 1 Tsbp
1/4 cup = 4 Tbsp = 12 tsp
1/3 cup = 5 Tbsp + 1 tsp
1/2 cup = 8 Tbsp = 24 tsp
1 cup = 16 Tbsp = 24 tsp
1 pint = 2 cups = 16ounces
1 quart = 4 cups = 2 pints
1 pound = 16 ounces
1/2 pound = 8 ounces
1/4 pond = 4 ounces
I have many many recipes, and I will never be able to try them all in this lifetime, all though I am giving it my all! I am more than happy to share any recipe you may be looking for. My recipes are from 4 generations and from friends as well. I love hearing new ideas to old recipes, especially healthy ones. What is your favorite type of food, and or food to make/create? Who inspired you in your cooking? My Mom and my mama hill were my inspiration. I want to thank you for looking at my blog and happy cooking! :)
Max Ginez III ∙ 2 weeks ago
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