Grammy Beherrell's War Cake

This recipe was sent in by Gloria C. from California years ago. She says, "Here is one of my favorite recipes from my Grammy for a cake she made during the depression when ingredients were scarce..." Notice that it uses dark brown sugar (used to be the cheap sugar), no eggs, and no milk in the actual cake.

Grammy Beherrell's War Cake

2 cups dark brown sugar
2 cups cold water
3 Tbs Margarine [I recommend butter]
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1 cup raisins
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1 tsp baking soda
1/4 cup hot water
2 3/4 cup flour

Mix first 7 ingredients in 2 1/2 quart sauce pan and boil for 5 minutes. Cool.
To mixture add the tsp of baking soda mixed with the 1/4 cup hot water.
Add the 2 3/4 cups flour and beat for 2 minutes.
Pour into greased angel cake pan and bake for 1 hour at 350 degrees

Glaze:  [Optional]
1 1/2 Tbs butter
1 1/2 Tbs milk [use a plant based milk for dairy free]
1 cup confectioners sugar
1 1/2 tsp lemon juice

Heat milk and butter just until butter melts add rest of ingredients and stir until smooth. Drizzle over cake.

Simple Raisin Tarts

I first published this recipe here in March of 2012. These are really easy to make and I hope someone enjoys them! :-) There is no added sugar, but they are very sweet because of the raisins.
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These raisin tarts are one of my dad’s favorite “cookies.” My Gramma Hoover used to make them for him as a special favor. Since she is no longer here to do this, I have done it for him a few times (not nearly enough). I made a batch for his birthday this past February (2012). :-)

These are super easy to make. So much so that we have no recipe. We just make them. One thing that you will need is a tart pan or a Madeleine pan, however, it is possible that a muffin/cupcake pan might work if you only press the dough into the lower part of the cups. I used a Madeleine type pan for these since our tart pans had to be discarded a few years ago. (My Madeleine pan makes round shells.)

Simple Raisin Tarts

Make up a single or double pie crust recipe of your choice. (I made these with a whole wheat – all purpose flour mixture I think.) Cut into small pieces and press into the tart pan.

Bake till just slightly browned around the edges. Do not over bake (especially if you use whole wheat flour). Allow to cool slightly in the pans and then remove gently to a rack to cool.

In a sauce pan place a generous portion of raisins – 1 1/2 to 2 cups. Barely cover with water and bring to a boil. Reduce the heat and allow to simmer till quite soft, adding water as necessary to prevent burning. You may like to add a bit of cinnamon, or at the end you may add some orange flavoring.

When the shells and filling are both cool, spoon the filling into the shells. They are ready to serve!

NOTE: If you end up with too much raisin filling, use it as a spread on graham crackers or toast. If you don’t have enough for your number of shells, simply fill the extras with a little jam or jelly.  We never used a recipe, we just “winged it” with the extra or lack thereof. :-)

By the way, if you don’t want raisin tarts, just make the shells and fill them with jam or jelly to start with. Delicious! :-)

Tea Cup and Mug Exchange at The Enchanting Rose

My blogging friend, Stephanie, is again hosting a tea cup and mug exchange at her blog, a twice-yearly event. If you are interested in participating, here is the link:

12th Tea Cup and Mug Exchange Sign-up

I have participated twice now. You can see my posts about it here:

Mug Exchange Reveal - Nov. 2016

Mug Exchange Reveal - April 2017

Cheap, Pretty, and Good - Tea Cup Candles

Do you have some cute or pretty tea cups you inherited that aren't worth all that much and you don't know what to do with them? Let's face it, some tea cups are pretty, but they aren't necessarily worth much, and if you don't use them or you have too many, they can become clutter. This tutorial shows how to make them into pretty candles so that they can actually serve a useful purpose and add ambiance to your home as well.

DIY Vintage Tea Cup Candles

Photograph property of Rhiannon Bosse.


I know, someone will probably object to this, saying that tea cups ought not to be "ruined" this way. Well, there are a lot of china tea cups floating around second hand stores because someone didn't have any use for them and donated them. If someone can find a use for their grandmother's tea cups as candles, why not? And, the tea cups don't necessarily have to be ruined by this usage either. Oh, another thought - these would make cute gifts too, and if you don't have tea cups, you could probably find some at the second hand shops I mentioned. :-)

Also, note that these candles could be useful during a power outage since they are easy to carry.

NOTE: Do not use plastic or melamine tea cups for this project!

The Autumn Tea Cup and Mug Exchange

Photo property of Stephanie Dunsdon at The Enchanting Rose.

The September Tea Cup and Mug Exchange starts today over at Stephanie's web site, The Enchanting Rose. If you want to sign up, go on over and look over the rules and sign up. It is a very enjoyable exchange to participate in. I will be sitting this one out because of some extra busy-ness this Fall, but I would normally have enjoyed it. I hope some of you will if you can.

Please know that it is not for the U.S. only, so you can participate if you live in another country. Also, it is not necessary to have a blog in order to participate.

Click Here to Sign Up.

Colossians 3:17  And whatsoever ye do in word or deed, do all in the name of the Lord Jesus, giving thanks to God and the Father by him.

Sew Happy Friday - A Tutorial for Pretty Cloth Tea Napkins (Serviettes)

Photo property of Stephanie at The Enchanting Rose

Make Your Own Tea Time Napkins

Here is a tutorial for some lovely cloth napkins (serviettes, or whatever you call them in your country :-) ). Stephanie posted made this useful tutorial at The Enchanting Rose. I hope someone enjoys making these pretties.

Monthly Challenge – December

 

This month’s challenge is again going to be about reaching out to others.  Those who have been reading this blog for awhile know that starting four years ago I have been challenging Christians who celebrate Christmas as Jesus’ birth to do so in a manner that HE would like.  I’ve also encouraged those who don’t celebrate to still take the extra opportunity to reach out the hurting, poor and lonely at this time of year.  Consequently, our challenge this month is going to be about reaching out to others. 

So here we are!

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Take someone out or invite her over for lunch or tea – a friend, relative or anyone you think needs it.

And/Or

Call a lady on the phone who has recently lost a loved one, moved, or has some other large challenge going on in her life right now.

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Firstly, the idea is to minister to individual people that might be needing some compassion this month.  It’s about taking time to really stop to listen and talk with someone who is hurting, lonely, sad, tired, or otherwise overwhelmed by life.  This is not about squeezing a quick lunch in while you’re out Christmas shopping and then rushing off to the next “really important” thing.  This IS the really important thing from a biblical viewpoint.  Matthew 25:35-36 For I was an hungred, and ye gave me meat: I was thirsty, and ye gave me drink: I was a stranger, and ye took me in: Naked, and ye clothed me: I was sick, and ye visited me: I was in prison, and ye came unto me.

Secondly, think outside your usual holiday box.  Who do you usually NOT spend time on during the “holiday season”?  That’s probably the life you need to touch with compassion this year.  Is there a shut-in that can’t go out to eat?  Take a little tea party to her where she is. 

Please don’t limit yourself by what’s easy.  If necessary, eliminate some holiday excess to do this.  That is showing the love of Christ and following His example.  He made time, even in the midst of bustle, to stop and talk to individuals who needed Him.  We are His hands and feet today.

I know it will be a challenge for some to work this into their busy schedule this month, but if there wasn’t a stretching element or a sacrifice involved it wouldn’t be a challenge, would it? :-)  It may take focus and effort, but resisting the greed and distractions of this season require that anyway.  Those Christians who do try to live above the excesses know that it takes conscious effort – “striving against sin”, Hebrews 12:14.  If you go into the “holiday season” in a passive “go-with-the-flow” attitude, you will be sucked into the lust of the flesh and won’t do things that reflect the mind of Christ.  So, yes, this is meant to challenge you to step up and do something on purpose that might be inconvenient, but hopefully it will bring the satisfaction that walking in Jesus’ steps brings.

1 Peter 2:21  For even hereunto were ye called: because Christ also suffered for us, leaving us an example, that ye should follow his steps:

I’ve asked this before, and will continue to do so – How do you think Jesus Christ would want you to celebrate His birth?  Please give that prayerful consideration.

Mocha Texas Sheet Cake

 

Ok, I’m very tempted to call this “The BEST Texas Sheet Cake Ever”, but that might be a bit over ambitious!  Anyway, it’s the best I’ve ever had. :-)  My friend Elisabeth shared the recipe with me.  I don’t know where she got the original, but I understood that her mom made some changes to it.  So, here’s how to make the “yummieness” as I’ve experienced it. :-)

Mocha Texas Sheet Cake

In a large saucepan add:
2 sticks butter
1 cup water
1/3 cup unsweetened cocoa powder
1 tsp instant coffee granules

Heat the above ingredients, mixing well, until butter is melted. Set aside.

In a large mixing bowl, add:
2 cups flour
2 cups sugar
1 tsp baking baking SODA
1/2 tsp salt

Whisk above ingredients together until well-combined.

Add:
1/2 cup buttermilk
1-1/2 tsps vanilla
2 eggs

Mix well. (It helps to use an electric hand mixer). The batter will be very thick and sticky.

Add warm cocoa mixture. Mix well, scraping the bottom and sides of the bowl. Pour into greased cookie sheet (15"x10"x1" is a standard size) and bake at 375F for 20 minutes.

For icing:

In a saucepan add:
1 stick butter
1 tsp vanilla
2 tsps instant coffee granules
1/3 cup buttermilk

Mix well and heat until mixture barely bubbles, then remove from heat.

Add in:
Approximately 3-1/2 cups of sifted confectioners sugar.
You may need more or less depending on the consistency you want the icing to be.  Spread on the cake.

Enjoy!

NOTE:  This cake freezes well in a single layer with the pieces pre-cut.  It can be eaten frozen or thawed and is good either way.  I would recommend not leaving it in more than a month, or two at the most.

(Note: I think when I made the ones used for the photo above I used two cake pans of a smaller size, so mine might have come out a little deeper.)

Below is one my friend made and served with fresh strawberries.  It was very good! :-)  (The photo was taken at my parents’ house where we had gathered for a meal and fellowship.  Happy times.)

Easy Cheesy Crackers

 

Here’s a simple Hors d'oeuvres to make for a special meal or just for a snack.  They present very nicely on a special occasion but are easy enough to make for a family movie night or even lunch.  They would also be nice for tea.

Triscuits (or other cracker of choice)
Cheese (I think used something like Jarlsburg or Edam, but many types would work fine with this as long as they don’t melt into a goopy mess.)
Sun dried tomatoes in flavored oil
Garlic powder (optional)

Lay the Triscuits or crackers out on a cookie sheet lined with parchment paper.  (You can skip the paper if you don’t mind the clean up. In either case, I recommend you use a cookie sheet with sides to keep them from sliding off when you’re moving the trays.)

Cut cheese into slices in a size that will fit on the crackers and add.

Using kitchen scissors, snip sun dried tomatoes into small strips putting 2-3 strips on each cracker.

You may sprinkle lightly with garlic powder if you wish.

Bake at 450F just till the cheese melts to your preferred point.  Keep a close eye on it!  I think mine was a little overdone.

You can make this in any size batch.  I suppose you could heat them in the microwave, but pay close attention so that your cheese isn’t ruined.

Biscuit Cinnamon Sticky Buns

 

Some time ago my husband made these cinnamon sticky rolls at my request.  He used his usual biscuit recipe, made them into cinnamon rolls and we put them in a pan that had melted butter, brown sugar and pecans in the bottom to bake.  (We used a 9X9 pan, but a 9X13 would have worked much better.  More below on that.)  We used them for a brunch, but they would be great for breakfast, tea or coffee time.

First he rolled the biscuit dough out in a rectangle.  (I suppose you could do this with canned biscuits too.)

He buttered the top surface, sprinkled it with cinnamon and sugar, rolled it up and cut it into enough biscuits to fit into the pan. 

We put them in a pan which had melted butter, brown sugar and nuts sprinkled in the bottom (which becomes the topping when you take them out of the pan).  You could do some variations on this.  Add some dried fruits of your choice.  Add coconut or use it instead of the nuts.  It might even be possible to use some apple pie filling mixed into the topping!  Yum.

NOTE:  We had them too thick because we used a 9X9 pan.  He should have cut them thinner and we should have put them in a 9X13 pan because the outsides got done before the insides, so we couldn’t get them fully done.

I don’t know how long we baked them as we were having a little trouble getting them done.  When you remove them from the oven invert the pan onto a heat proof plate or platter.

They were delicious!  Sometime we need to try them again in a larger pan. :-)

Sour Cream Raisin Pie

My poor dad has been hankering after sour cream raisin pie for years.  The recipe is in my mom’s “write-in cook book” in his hand writing, but I think she said she’d never made it!  Well, last February, I decided to give it a go as a surprise for his birthday.  He was very happy. :-)

Sour Cream Raisin Pie

1 C. raisins, finely chopped
1/2 C. sugar
1 1/2 Tbl. flour
1/8 tsp. salt
2 eggs, separated
1 C. sour cream
1 tsp. cinnamon or lemon juice

1 9” pie crust, baked

Combine sugar, salt, flour and cinnamon (if using).  Beat egg yokes and add dry mixture.  Pour into a large sauce pan.  Stir in chopped raisins and sour cream (and lemon juice, if using). Cook over medium heat till it thickens, stirring often at first and constantly at the end.

Pour filling into the baked pie crust.  Preheat oven to 325F.

In a mixing bowl beat egg whites till stiff peaks form.  Add 4 Tbl. of sugar and mix in well.  Spread egg whites on pie.  Brown meringue in oven for 10-12 minutes, or till lightly browned on top.  Remove from oven and cool.  Serve at room temperature or refrigerated.

Note: You could probably get good results from this recipe with dried cherries, cranberries, currents or blueberries in place of the raisins.

It’s a rhinoceros.  Well, anyway….I just want to say I don’t actually remember if I followed the recipe exactly or if I looked up a more ample meringue recipe.  It looks to me like it may be more than two eggs’ worth of meringue, but I can’t remember.  February is too long ago and I failed to take notes if I did change it.  So, do whatever you think you’d like. :-)

If yours doesn’t look quite like mine, I think I used our own free range eggs.  This would partly account for the dark golden color.  If you use store bought eggs it will probably be lighter in most cases.

Leftover Oatmeal Cookies

I had quite a bit of leftover oatmeal recently, but I wasn’t that keen on making Cooked Oatmeal Cake.  The thought crossed my mind that there should be a recipe for making cookies from cooked oatmeal, so I looked it up online and sure enough there was!  It looked good, though, as usual with a few changes. ;-)  (I reduced the sugar already, in case you like to do that with cookie recipes.) 
Most of my family here enjoyed these quite well.  Ahem!  There was one dissenter who takes exception to raisins in his cookies, but that makes more for the rest of us, right?  My husband liked them at any rate, and after all, that’s what counts for me. ;-)

2 C. brown sugar
1 C. butter
3 eggs
2 C. cooked oatmeal
2 C. all purpose flour
2 C. white whole wheat (or regular whole wheat)
[Note: You can use 4 cups of all purpose flour.]
3 tsp. baking soda
1 tsp. salt
3 tsp. vanilla
3 C. chocolate chips
1 C. coconut
1 C. raisins
Cream sugar, butter, eggs and cooked oatmeal.  Mix in the flour, baking soda and salt; then the coconut, chocolate chips and raisins.  Scoop onto baking sheets by tablespoonsful about 1 – 1 1/2 inches apart and flatten slightly. Bake at 375F for 10-15 minutes or until cookies are set and starting to brown slightly.  Allow to cool on baking sheet about 5 minutes before removing to racks.
(I put mine on parchment, so I had no trouble with them sticking.  I don’t know if the baking sheets need to be greased.  The original recipe said nothing about it, but it was a little short on instructions.)
These cookies freeze well.

A Little Home Maker In Training

Today is my niece’s seventh birthday (on U.S. time), so I thought it would be fun to put up some pictures of her.  She is an eager learner of cooking, along with other home making skills.  These pictures were taken at various ages and stages over the last few years.

Cooking
 

Hospitality

Tea time for brother and friend.

Child Care

Housekeeping

Ironing her dolly’s clothes.

Cleaning up the kitchen with her brother, Danny, and mama.

Making Home Pleasant

 

Growing in grace and the knowledge of Jesus Christ.
 
Happy Birthday, Dolly! :-) May you be a happy little home maker to your family again this year.

Cooked Oatmeal Cake

[After I’d created this post I looked at the calendar and discovered that today is National Cereal Day.  How appropriate is that?! :-) ]
I hate wasting leftovers.  I always feel like I’m throwing away money!  Here’s a great way to use leftover cooked oatmeal.  If you don’t usually have leftovers and would like to make this cake, then make some extra next time! :-)

Cooked Oatmeal Cake

1 1/2 C. cooked oatmeal
1 C. brown sugar
2 eggs
1 stick butter (1/2 C.)
1 tsp. baking soda
1 tsp. cinnamon (optional)
1 1/3 C. flour
Cream butter and sugar. Add eggs and beat.  Mix in oatmeal.  Add and mix in soda, cinnamon and flour.  Pour into a greased 9x13 cake pan.  Bake at 350F for 35-40 minutes.
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Mom and I made this together recently with some leftover oatmeal that my husband had cooked.  He’d put in dried cherries, so we reduced to the sugar (to the amount given above) and it came out really well.  We also omitted the cinnamon and put some almond flavoring in instead.  Then at the last minute we added chocolate chips!  It was really good, and not too sweet.  We substituted white whole wheat for part of the flour as well, but I don’t remember the proportions we used.
Anyway, this is a quick and easy cake, a nice way to eat leftover oatmeal, and quite versatile!  Use it for breakfast, for coffee cake, for dessert, tea, lunches, or just for a healthier sweet snack.  Try your own variations too.  As you can see in the picture, the batch I’d made there had raisins or cranberries in the oatmeal.

Teatime and English Recipe Links

Joy of Baking – English or Afternoon Tea Party Recipes – The pictures say it all here.
Tea Time Recipes
Traditional English Recipes – This will require some conversion work since the measurements are mostly given by weight. Here is an online converter to help with the process. Here is a chart that gives the equivalents for heat temperatures in the oven.

This was my grandma’s teapot which I think she may have gotten in England or Ireland.