Documenting your life story so the past is never forgotten.

Recipe Log

Cream of Onion Soup

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Cream of Onion Soup

Recipe inspired by Ed Glasgow

  

Ingredients:

  • 3 tablespoons of butter
  • 6 cups of sliced yellow onions (approx. 1 ½ onions)
  • 1 tablespoon of kosher salt
  • 2 garlic cloves
  • 5 cups chicken broth, preferably homemade
  • 2 medium russet potatoes, cubed into ½ inch pieces
  • ½ cup heavy whipping cream
  • 1 tablespoon of marsal
  • 1 teaspoon minced fresh thyme

Directions:

1. Melt butter in large stock pot over low heat.

2. Once butter is melted add in sliced onions.

3. Mix in salt.

4. Cover, keeping on low heat, and let onions sweat for 30 min.

5. Remove cover and add broth and potatoes.

6. Bring to a boil over medium to high heat.

7. Reduce heat and simmer ingredients for 20-25 minutes, or until potatoes can be pierced with a knife.

8. Using an immersion blender, puree ingredients until smooth.

9. Stir in heavy whipping cream, marsala and thyme.

10. Taste to determine if more salt is needed for your liking.

11. Serve and enjoy a piece of the past.

Chocolate Cake

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 Old Fashiond Chcolate Cake

For Ed Glasgow


Ingredients:

  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 pinch salt

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  2. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  3. In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  4. For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

*Recipe credit from AllRecipes.com

Cheesy Marshmallow Crackers

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Cheesy Marshmallow Crackers

Recipe By: Shirley Martin


Ingredients:

  • 1 bag of marshmallows
  • 1 block of good cheddar cheese
  • 1 box of saltine crackers

Directions:

  1.  On a baking sheet lay a piece of aluminum foil (this helps for clean up)
  2.  Lay out saltine crackers (however many you want to make)
  3. Cut a ¼” thick slice of cheese and lay on cracker- do this for all other crackers
  4. Place a marshmallow on top of the cheese-lay it whichever direction it will balance best
  5. Place the top cracker next to the cheese/marshmallow cracker- not on top, yet
  6. Turn oven to broil or 500 degree setting
  7. Place baking sheet in oven and keep a close eye on the crackers
  8. You want things toasty and melting, not charred.
  9. Once toasty, pull baking sheet from oven and place top cracker on to the cheese/marshmallow cracker
  10. Eat and enjoy

Margie's Pumpkin Pie

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Pie Crust Recipe

by Margie Smith


Makes 2 crusts


2 ¼ Cup flour

· 1 tsp salt

· ¾ cup Crisco shortening

· 5 tbsp cold water*

In a stand mixer, combine flour and salt. Add Crisco shortening. (Here you can use ½ cup shortening and ¼ cup of lard). Mix on medium speed until crumbly. Begin to add cold water into the mixture 1tbsp at a time. You want the dough to come together in a ball but not be wet and stick to fingers. You may have to add extra water, but do so with the 1 tbsp at a time. Once the dough has come together, place on a floured surface. With cold rolling pin (a marble rolling pin that can be stored in freezer is a great idea), begin rolling out the dough into a circle. If you need to determine size place your pie pan over the dough- not setting it on it to see if it will hang slightly over the pan. If so it’s ready to be placed in the pie pan. Fold the dough in half gently and bring pie pan close. Gently place dough into pie dish and fold out other half. Gently press down on the dough to form it to the pan. With a knife cut the edges that are overhanging. With the edge of the pie you can get creative by either “fluting” the edge- pinch it together between two fingers or using a fork to crimp the edges. 

Pie crust is ready for filling.

Pumpkin Pie Filling Recipe: Margie Smith

· 2 eggs

· ½ cup granulated sugar

· ½ tsp salt

· ½ tsp ground ginger

· ¼ tsp ground cloves

· ¼ tsp nutmeg

· 1 tsp cinnamon

· 1 can evaporative milk

· 1 ½ cans of pumpkin puree (not canned pumpkin pie)

Preheat oven to 425 degrees. In a large bowl combine with whisk the eggs, sugar, salt, ginger, cloves, nutmeg, cinnamon. Add in the evaporative milk and continue to whisk. Add in pumpkin and mix until combined. Pour into unbaked pie shell. Place silicone pie crust protectors on the edges. Bake pie 

for 15 minutes at 425 degrees then lower the oven temperature to 350 degrees and continue to bake for 45-60 minuets. At 10-15 minutes prior to pie