I was very excited to come across this recipe for Fruit Cake In my Grandmother’s recipe box. It came down from her Mother, Lizzie Maloney. It’s a rich, moist and lovely Gingerbread type cake and the spicing is beautiful.
Fruit Cake or Plum Cake (a very old recipe)
I might have to clarify on this recipe: This is just ONE of my Grandmother’s pie crusts. She was a great baker of pies. People fought over her pies. Seriously. I chose this very old-fashioned crust for my Sour Cream Raisin Pie because I believe both to be from around the same era. It’s delish, a bit like a shortbread and quite a bit different from the recipes I’ve seen or used.
Sour Cream Raisin Pie, showing my Grandma’s Pie Crust
In honor of the upcoming New Year’s (and to use up a bag of black eyed peas and a couple of ham hocks languishing in my freezer) I decided to make Black Eyed Peas. And there is no better accompaniment to Black Eyed Peas than a my home-made Chili Sauce.
Garden Chili Sauce – small batch, 4 pints
Are you like me and think the best thing about Thanksgiving is the leftovers? (Have you read my 12 Days of Turkey?) Ok Ms. Frau – always remember, its not really food, dogs, then people. The people have to come first, then the dogs, then the leftovers.
Turkey B’Steeya
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts and absolutely favorite recipes. Today, as I made it again in 2019, I updated with new photos. Back in 2011, I had been looking at Time’s Money Issue (we as a nation were still recovering from the Great Recession) and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
Chicken Pot Pie with Buttermilk Biscuits for Topping a Casserole
