SaTuRdAy SuRpRiSe - Cloud Sandwiches

Hello Blogland!
So sorry I have been remiss in my blogging, but things have been busy here in the Midwest! I have been smack-dab in the middle of a kitchen re-do and progress has been very time consuming. I hope to be better at making regular posts in the near future...

As I was taking a break from painting, I picked up my copy of "The Farmer's Cookbook" (1981)and decided to just post the first recipe that I opened to. So here for your taste buds' delight, I am posting "Cloud Sandwiches". This looks to be basically a huge omelet and in my estimation, would serve 2 - 4 people. (Depending on how hungry the people are!)

Cloud Sandwiches:

4 slices bread
butter, as needed
2 slices Swiss or Cheddar cheese
2 slices cooked ham
4 eggs
1 cup milk
1/2 teaspoon dry mustard
dash of pepper
(I'd add a dash of salt for good measure!)

Pre-heat oven to 350 degrees

Trim crust from bread. Butter bread on one side. Place the 2 slices of bread, buttered side down, in a small loaf pan. Top each with cheese, ham and top with the remaining slices of bread. Beat together eggs, milk, mustard and pepper. (Salt, too?) Pour over sandwiches. Bake for 40 - 45 minutes.

I think this sounds great for breakfast, brunch or even for a mid-week supper...

Enjoy!

sAtUrDaY sURpRiSe - Grandma's All Purpose Cream Pie Recipe

I was lucky to inherit some of my Grandma's recipes when she passed away. Most are hand written by her in the 1930's, when she was the young mother of seven children during the Great Depression. Today I thought I'd share a versatile recipe for Cream Pies. Its basically the pudding base and can be flavored in a variety of ways, depending on the type of pie that is desired.

All of the pies require a pre-baked pie shell. For convenience you can purchase ready made ones at the store, but if you want to go the "old fashioned way", you can make your own. I like this "No Fail Pie Crust Recipe"... Follow the directions (don't forget to pierce with a fork before baking) and bake unfilled pie crust for approximately 15- 20 minutes and let cool.

Now for my Grandma's Filling Recipe:

1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons fat (use shortening, like Crisco)
1 teaspoon vanilla

Mix dry ingredients with a little of the milk, the add rest of milk. Cook over boiling water, stirring until thick. Cover and cook 15 minutes longer, stirring occasionally.
Add a little of the hot mixture to the egg yolk (to temper the eggs). Pour the egg yolk mixture into the hot mix and cook a few more minutes. Stir in fat and vanilla. (This is basic vanilla pudding, which you can use just like this for your pie!) Pour filling into baked pie shell, cool and top with meringue or whipped cream.

For variety:

Banana Cream Pie - Slice two peeled bananas into pie shell before adding filling.
Coconut Cream Pie - Add 1/2 cup shredded coconut to filling; sprinkle topping with coconut.
Chocolate Cream Pie - Make filling, adding 1/2 cup milk, 1/4 cup sugar and two and 1/2 squares baker's chocolate.

Enjoy!

Hello, Dolly!

This woman is amazing! She just came out with yet another album entitled, "Better Day" and is planning to go out on a world tour on July 17. At age 65, that is an accomplishment in itself. I am not a big fan of Country Music, but who can't help but love Dolly with her Tammy Faye makeup, over-done hair and a boob job to match? You go, Sister Dolly... :>D

Westward HO!

Its been awhile since I've posted... went on a much needed vacation in Texas! It was so good to have a wonderful and relaxing time with very good friends... What did we do? Whatever we wanted. What did we talk about? Everything. :>D The climate is much different there, than here in the Mid-West, but who cares? Hawt is hot!