More Recipes Coming!

I pulled out the box with more family recipes and hope to get to it this weekend  I've saved recipes not just from my own family but that of my husband and my best friends as well.
I keep forgetting to ask my husband's relatives, who still live in Denver and Stevens, if they have anymore that I could add to the family collection. Hopefully I'll remember to ask next time!
My cousin, who lives in Quarryville, has graciously offered to give me a community cookbook that was published several years ago, and which includes some of my Nanny's recipes in it!
Nanny's kitchen was my favorite room in the house :) 

Today my thoughts are with a very special someone. She's been going through some 'stuff'. Today is one of the many milestone days that we may be experiencing. We're a lucky bunch and I don't ever forget that. I just pray that today is good news. And if we have some challenges ahead of us, then we'll just tighten our hold on each other and take it one step at a time.
You can't help being fearful about the people you love. It goes without saying. You worry about them and want only good days and good times for them. If it were only that easy :)
So today, I will do all I can to surround myself with positive energy. I truly do believe that it has an effect.
And I also believe that each day we have a choice. We choose to stand on our character, our integrity and our outlook.
Keep us all in your prayers :)

Wow :)

A baby asked God, "They tell me you are sending me to earth tomorrow, but how am I going to live there being so small and helpless?"

God said, "Your angel will be waiting for you and will take care of you."

The child further inquired, "But tell me, here in heaven I don't have to do anything but sing and smile to be happy."

God said, "Your angel will sing for you and will also smile for you. And you will feel your angel's love and be very happy."

Again the small child asked, "And how am I going to be able to understand when people talk to me if I don't know the language?"

God said, "Your angel will tell you the most beautiful and sweet words you will ever hear, and with much patience and care, your angel will teach you how to speak."

"And what am I going to do when I want to talk to you?"

God said, "Your angel will place your hands together and will teach you how to pray."

"Who will protect me?"

God said, "Your angel will defend you even if it means risking its life."

"But I will always be sad because I will not see you anymore."

God said, "Your angel will always talk to you about Me and will teach you the way to come back to Me, even though I will always be next to you."

At that moment there was much peace in Heaven, but voices from Earth could be heard and the child hurriedly asked, "God, if I am to leave now, please tell me my angel's name."

God said, You will simply call her, "Mom."  

Blessings All Around!

We're all in love!

This precious baby is the newest member of our family and we cannot wait to hold him, kiss him and love him!

August can't come soon enough!

Life is good and it's only getting better :)

 

Old Fashioned Quince Jelly

• 7 1/2 cups sugar
• 3 fluid ounces liquid pectin
• 4 1/2 cups water
• 3 pounds quinces, cored and chopped, peels on
• 1/4 cup lemon juice

Directions

1. Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2. Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
3. Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Expanding Horizons: Beyond The Kitchen Window....

My Nanny's kitchen was a warm, sunny, bright place no matter the day, no matter the weather. The warmth and goodness came from within, from the love of family and from the heart. Many wonderful memories were lived and made in that space, in that two-story farmhouse in the 'southern end'.
My hours spent with her in that kitchen have stayed with me, to this day. It's because of her that I love to cook and bake. There's a feeling of comfort in rolling pot pie dough or taking Aunt Dora's sugar cakes out of the oven.
I learned many things in Nanny's kitchen without realizing at the time that I was. My view of things, people and the world were formed in part during those hours at her kitchen table. I can't say that I mirror her outlook completely, for she saw the goodness in everyone. One of her phrases that we all heard thousands of times is "God love em!" She even found redeeming qualities in Charlie Manson. She was sure that he was hurt badly as a little boy. Forgiveness was her forte. She was a devout Catholic and held to her beliefs and tenets. She was wonderful lady who gave me far more than she ever knew.
In that vein, this site is going to be a bit more than just a recipe compendium.
I'll still include the recipes from Nanny's kitchen, our family favorites and others that I have come to love. But I'll also include other offerings from cooking/baking to family stuff :) The only rule is that it has to be positive and uplifting :)
My Nanny's view of the world was much like the view from her kitchen window....there is a whole world out there full of warmth and good stuff, of good people and good memories to be made. That's the stuff that matters.....

Amish Raisin Pie

• 2 (9 inch) pie shell
• 2 cups water
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 cups raisins

1. Preheat oven to 450 degrees F (225 degrees C).
2. In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
3. Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
4. Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes. Note! This pie can also be made with a crumb topping!