From Scratch

As a kid, my first real cooking creation was homemade pudding. Mom never really bought snacks and after school I'd get the major munchies. I couldn't eat just anything from the cabinets as what she bought was for dinners and off limits. I had to be creative if I wanted to eat.

What Mom did have was staples in her pantry. Flour, sugar, salt, cocoa and other basics were lined up nice and neat. The only problem was Mom didn't have any cookbooks. She made everything from memory. And as this was pre-Internet, I couldn't just pop on the World Wide Web and check out a recipe to make a snack from scratch.

So I became creative. I love chocolate, so I pulled out the cocoa. I tried to visualize what was in pudding. I thought of milk, vanilla and sugar. I had no clue about measurements when it came to the ingredients. It took a lot of experimentation to creative anything that was edible. I truly believe that my early pudding recipes was where my love for dark chocolate began--using Hershey's cocoa made for some deep, dark pudding.

I'd make small batches and would spoon the dark, gelatinous goodness while hiding from my siblings in my room. I wasn't going to share. They wouldn't have shared with me. Lol

I know for a fact this is where my love of cooking began--especially cooking from scratch. I truly respect how hard it is to make something from nothing. I take great pride in the fact that I can bake and cook from scratch. Cakes, cinnamon rolls, ice cream, candy and cookies. I do not need a stinking box mix. Give me the staples and I will create you some goodies.

It could be why I also collect cookbooks. Mama never had them, but now I have hundreds of them. You think I jest? I have bookcases full of them. My cookbooks cover a wide range of subjects, tastes, countries and are old to more recent. My oldest is from the 1800s, the strangest might be the road kill collection. Among my favorite cookbooks are my Taste of Home cookbooks because it's real recipes by real cooks. I love my Paula Deen books (her banana pudding recipe is a holiday staple for us). I also have a signed cookbook by Emeril Lagasse.

I have a collection of recipe cards that belonged to my husband's late Granny and Mother. Granny made amazing candy from scratch. I loved the homemade rolls his mother and grandmother made. Amazing tasting and they made it look so easy when I know it's not. I miss them. Women like Granny, Gwen (Jerry's mother) and my mother made their gravy from scratch. It's an art that I find hard to master. I know it's a matter of letting the roux cook the flour, you can't be too quick or it won't taste right.

Cooking means love to me. I love my family, so I cook for them. It's probably the reason Jerry and I have gained the weight we have over the years. I love to cook and we also love to eat. Lol

Here are some of my favorite recipes.

This isn't my recipe from years ago, but it's pretty darn close.


Thick Chocolate Pudding Recipe

4 Servings
Prep: 15 min. + cooling

Ingredients
1/3 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
Whipped topping, optional

Directions
In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired. Yield: 4 servings.


http://www.tasteofhome.com/recipes

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Not Yo' Mama's Banana Pudding

INGREDIENTS
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed or equal amount sweetened whipped cream

DIRECTIONS
Line the bottom of a 13-by-9-by-2-inch dish with one bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe from Paula Deen, as seen in The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant, (Simon & Shuster).

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Bailey's No Bake Cookies

This was passed down to me right after I married Jerry from his mother Gwen. My family loves these delicious cookies. Be careful, if you eat too many of them in a short time you will get a sugar-rush headache!

Ingredients:
2 cups sugar
1 cube butter
3 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups Minute Oatmeal

Directions:

Mix the first four ingredients in a pan and let it reach boiling. Stir often. After it has reached the boiling point, let it boil a hard boil for about five minutes.

Add the peanut butter, and vanilla. Let it boil again for one minute.

Remove from stove and add the 3 cups of oatmeal. Stir well to coat everything together.

Drop by teaspoons onto wax paper. Let it set until hardened.

Enjoy with a cold glass of milk!

Quilting

My mama is an amazing quilter. As far back as I can remember she has been creative with her hands--quilting, crocheting, tatting, sewing, or embroidering. Her hands have always been busy. I still have a poncho she made for me when I was a kid. Crocheted in blue and white, my color choices at the time, and it's still wearable. What I love most of what's she created are her quilts. She comes from a long line of quilters. Her mother, grandmother and up the line have quilted. It's something she loves. At family reunions, like the photo above from the last one, they raffled off homemade quilts. It's a fierce battle between relatives as we all want to win the quilts.

When she moved back to Oklahoma, the thing she loved most was getting together with her aunt and cousins and quilting. They'd get together, sew and talk gossip and laugh. She loves her family. My great aunt Sadie is in her, gosh late 80s, and still sews a mean top piece.

I've tried to quilt. It's not my passion, since I'm as creative and talented as a duck in the desert. But I wanted to try what I could to share the process with my mama. I'd call her up with the questions and challenges I face as I attempt my first quilt. There's a bit of pressure on you when you have a woman in your life who is so dang talented. It is intimidating. But mama laughs and gives me advice. I've threatened to send her all the pieces I have just so she can shake her head over and laugh herself silly.

All this changed on Memorial Day. My mama had a stroke. She refused to go to the hospital for three days. Because of her Okie stubborness, she has residual damage that probably won't go away. Her left side is paralyzed. She can't use her left hand or leg. She went through rehab and now is in a nursing facility near her home. My dad visits her every day.

Mama can't quilt anymore. Nothing has broken my heart more than the thought of her not being able to keep her hands busy. To create beautiful quilts that express how creative she is and to know she can not do it anymore is a crime.

I haven't had the heart to go into my sewing room since her stroke. My enthusiasm has dimmed. I can never be as wonderful at quilting as my mama has been. She is a true artist.

I love you, mama.

Tacos in Texas

I thought I knew what tacos were before I moved to Texas. It meant food from Taco Bell, my favorite Mexican restaurant or the ones you made at home from the yellow box. But, I was so wrong. It wasn't until we moved to Texas that I learned what real tacos should taste like--and it's not "yo quiero Taco Bell."

Texas takes taco making and taco eating to a whole new level. The first thing I was introduced to was breakfast tacos. Okay, wipe out the image of Sonic's or McDonald's breakfast tacos right out of your mind. They take cardboard to a whole new level. Texas breakfast tacos are almost a religious experience.

The foundation of a Texas taco starts with homemade tortillas. That's right. Homemade. Fast food restaurants here make their tortillas from scratch. How do I know that? I see them plop out of the machine and right on the grill. Just as Krispey Kreme lets you see how their donuts are made, so do many Texas fast food restaurants. But even if you can't see them making it, it's easy to tell the difference between store bought and made from scratch. Taste a Texas flour tortilla and you'll never be the same again. Soft, substantial, light and tasty, these tortillas are good enough on their own to eat with a little bit of butter and nothing else.

The breakfast tacos here are filled with scrambled eggs, bacon, sausage, fried potatoes, ham, refried beans, cheese, Carne Guisada or brisket. That's right. Brisket. I bet you used to think that Brisket was something just for lunch or dinner. Not so. Texas takes its barbecue quite seriously (that's for another blog lol) and it's even hit the breakfast menus.

And what's strange is that it's not strange to eat brisket for breakfast. In fact, it's might tasty and quite affordable. For under four bucks you get a couple of tacos and some caffeine and you are set for the day.Tacos are eaten from morning to night in Texas. Fillings include fish, shrimp, chicken, beef, pork, vegetarian and everything else in between.

You get so spoiled here. Store bought tortillas will never be in your shopping basket once you've eaten the real stuff. I've even gone through the drive through at one of our local Mexican fast food restaurants and ordered flour tortillas to go (they sell them by the dozen here). I then went home and made my own enchiladas using their tortillas. Oh yeah, baby. Tacos in Texas--it's an experience you have to have first hand to truly understand.