Mother's LifeTime Recipe

There are all kinds of cookbooks out there with all kinds of recipes.  But if you are looking for a recipe on how to  have a happy and healthy family the recipe below might be the one for you.

I found this in an old North Carolina Church Cookbook.

MOTHER'S LIFETIME RECIPE

2 HEAPING CUPS OF PATIENCE

1 HEARTFUL OF LOVE

2 HANDSFUL OF GENEROSITY

DASH OF LAUGHTER

1 HEARTFUL OF UNDERSTANDING

SPRINKLE GENEROUSLY WITH KINDNESS. ADD PLENTY OF FAITH AND MIX WELL.  SPREAD OVER A PERIOD OF A LIFETIME AND SERVE TO EVERYBODY YOU MEET.

I hope you enjoy this recipe.

Homemade Chocolate Cake Using Hershey's Chocolate Cake Recipe

Hershey's Chocolate Cake Recipe.  This makes the best chocolate cake ever.  I love it because it has a really good chocolate taste and it is moist.  I added my own chocolate icing substitute with ingredients I had on hand like chocolate pudding and a chocolate bar.  It turned out pretty good.  The finishing touch was coconut sprinkled on the top.
I've been a committed baker for more than 40 years. During that time I've baked lots of cakes, cookies, and brownies that call for cocoa. I've used just about every brand of cocoa sold by our supermarket. After all these years, Hershey's Cocoa remains my favoriteI've been a commit


ed baker for more than 40 years. During that time I've baked lots of cakes, cookies, and brownies that call for cocoa. I've used just about every brand of cocoa sold by our supermarket. After all these years, Hershey's Cocoa remains my favorite.





It was my husband's birthday and he decided he wanted some chocolate cake.  So I made a cake and although it did not look too special, it tasted great.  I helped him eat some.  So I know.

I used some chocolate pudding, a chocolate bar and some cream to make the icing.  I put it all together with a little butter and blended it in the blender.  It turned out better than I thought it would.

If you try it let me know how it goes.  Thanks.


One review on for Hershey's Cocoa on Amazon:  I've been a committed baker for more than 40 years. During that time I've baked lots of cakes, cookies, and brownies that call for cocoa. I've used just about every brand of cocoa sold by our supermarket. After all these years, Hershey's Cocoa remains my favorite

White Chicken Chili Recipe

I think you will love this recipe.  It is pretty easy to make.

White Chicken Chili
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chills, drained and minced
4 cans white beans, undrained
4 cups chicken broth
2 cups rotisserie chicken meat, shredded
1 cup shredded monterey jack cheese
Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10 - 15 minutes).
Add cumin, cayenne, salt and pepper and stir well. Add green chills, chicken broth, shredded chicken, and 2.5 cans of beans. Simmer uncovered 15 minutes.
Meanwhile, puree remaining 1.5 cans of undrained beans in blender or food processor. Add to soup to thicken. Simmer 5 more minutes. Remove from heat and stir in cheese until melted. Serve warm with crusty french bread.
NOTE: If you are watching your sodium intake, drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.

Leave me a comment if you try it.

#Wordless Wednesday My Favorite Flaky Biscuit Recipe

I love biscuits.  I love cornbread too.  It is hard to say which is my favorite but I am going to say that biscuits is number one with me.

Ingredients

• 2 cups plain flour - sifted
• 3½ tsp baking powder
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• 1 tablespoon honey
• 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
• ⅔ cup milk

Instructions

1. Preheat oven to 450.
2. Place dry ingredients in a food processor and whiz to combine.
3. Add butter and pulse til the butter looks like peas.
4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
5. Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten
6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won't be as high.
7. You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
8. If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
9. I used a knife and cut them square and had no leftovers. Put  biscuits on a baking sheet about two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.
10. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
11. Bake for 10 minutes or until golden brown.
12. I like to let them rest for about twenty minutes before baking, but, seriously, my babies don’t sleep that long, so I usually just throw them in the oven. Bake at 450 for 10 minutes or until they are done to your liking.

 

 

 

I hope you try this recipe and love it like I do.  My husband is crazy over these biscuits too.  Let me know if you try them.

 

3.2.1753

 I found the recipe here.