Monthly Archives: April 2012

Time to Jam

Strawberries in season means it’s time to jam.  After running (okay mostly walking) at the Pine Cone Pacer, I bought delicious strawberries from the Durham’s Farmers Market.

Strawberries Saturday and on Sunday Heavenly Jam.

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What’s Your Version of Easter Lunch?

Momma excels in the art of entertaining, meal planning, marinating, baking, cooking, and pretty much anything associated with food.  She excels in so many other areas as well but is known throughout the community for her cooking.   After Easter Sunday lunch, a guest (non-relative) at the table said what an honor it was to spend Easter Sunday at her table.  I think it may have been one of the most kind, thoughtful compliments she received.

I started thinking about if I were ever to host Easter what I might plan to serve.  Here is a little brainstorming using some of what Momma considers with variety, taste, and color on a plate.

Starter:  Chilled Green Pea Soup (Southern Living via My Recipes.com)

Main Course:

  • Pork or Beef Tenderloin-One of our family recipes
  • Dressing-Momma’s recipe has turned my non-dressing eating husband into a dressing eater
  • Deviled Eggs-Because it isn’t Easter without deviled eggs; these would have to have a twist though-perhaps pimento cheese, or sun dried tomato, or the pickle addition coming from pickled okra?
  • Grilled Seasonal Vegetables-Lots of color (red, hello, greens)

Dessert: Strawberry Creme Frosted Cake from Perry’s Plate & Homemade Cadburry Eggs (because they should be year-round)

A Bailey Special

On a non-food note, she’s special.  She also looks more closely related to the swine family at present in this pic.

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Using What We Have

A few weekends ago we had bread that was past its prime and apples that were aging quickly. We craved something sweet that didn’t include fiber cereal or a meal of 100 calories or less.  After I saw a few posts on Pinterest for Banana’s Foster French Toast we thought Apple Stuffed Peanut Butter French Toast would be could be a possibility.

And wah-la! It was good, but almost a little over the top.  We think that taking the peanut butter out of the equation might balance the sweetness of the syrup and the cinnamon sugar in the mix.  That said, it was a nice and slightly-more-creative-than special K way to start the weekend.

Recipe:

Past Prime Bread

Aging Apples, broiled in the oven until they are slightly browned and have dried a bit

3 eggs

1/2 c. sugar

1 Tbsp. of cinnamon

1 Tbsp. peanut butter per each French Toast sandwich

Whisk together eggs, sugar, and cinnamon.  Spread peanut butter on a slice of bread and add 4 (thin) slices of apples.  Place other piece of bread on top to finish the sandwich and slightly smash together to make them stick.  Dunk the entire sandwich in the egg mixture covering all sides.  Place in a heated skillet that has been lightly coated with oil or cooking spray.   Repeat. Repeat. Repeat.

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