The Ocean Beckons

 Perhaps in a former life I was a mermaid, or a fish, or a sea turtle.  Maybe I was a sea captain or lived on the craggy northeastern banks near the ocean.  There is something about the sea that beckons me, calls me, requires me to return just to look at it.  Study it.  Listen to it. It is primal and wild, soft and sultry, gentle and uneasy all at the same time.  The sea awakens emotions from deep within my soul and restores it like nothing else.  The vastness of the waters makes me know there is a universal connection of all things.

This has been a great year for visits to the ocean.  We were fortunate to be able to visit the Atlantic in June and last week we spent time on the Florida Gulf.  The waters contrast in many, many ways as far as temperature and wave action go.  But, they fill me with awesome wonder and appreciation for the beauty this earth possesses.

Our daughter, son in love and two grandsons rented a house in Sea Grove Beach, Florida,  last week and graciously invited us to join them for a week of rest and relaxation.  We did not have to think twice about making the trip.  After all, it was time with family and precious grandsons and The Gulf.  The sugar white beaches are also a major contrast to the hard brown sand of Maine.  Do I have a preference?  No, not really.  Sand, sun, and water are agreeable any time.

We have been to Florida many times, usually for spring break or the hot, hot part of the summer in late July or early August.  July and August are so hot that you must spend your time in the water and you PRAY for a breeze from the Gulf.   Yes, we have even been through a hurricane - Hurricane Erin.  It's okay if that never happens again.

I have to say, October seems to be THE month to spend in Florida for perfect weather.  Beautiful warm days, not the kind where you must be in the water or perish like in early August.  Cool evenings - the kind where you can wear a light sweater or jacket.  The cerulean sky was unbelievable.  I mean look at the color in this picture (it has not been photoshopped)!

This picture was taken from the little balcony off our bedroom about 9 am.  Stunning isn't it?

A friend asked me if we did anything special or were we just slugs.  My reply - S. L. U. G. S. and it was awesome.  I spent most of my time on the porch on the third floor watching the water, loving the feel of the sun on my face, meandering to the kitchen, or down the stairs to the beach.  I fixed breakfasts, lunches and dinners.  I pretended to read a book, but mostly I watched our grandsons in their glory, playing and laughing, singing, dancing, digging in the sand, and being little boys.  Living in the moment.  Loving the sun, sand and water.  Being the perfect little creations that they are.

On Thursday, it rained all day.  That was okay too.  How do you love the sunny days without a little rain?

The waves increased in size, the wind blew, the rain fell in rivers of water, and we could watch it from the covered porch.  I held my book and pretended to read, but I was watching the water.  Always, the water.

Friday was bright and sunny and we spent time on the beach.  The boys have clothes that protect them from the UV rays of the sun and we didn't have to keep slathering them with sun screen.  Where was that when our kids were little?  Incredible.

Our daughter Annie and baby Van under the umbrella.  What a fabulous day.

One of the neighborhood pools was across the street from where we stayed.  The boys loved the water so much.  Gus wore himself out paddling up and down in his swim vest.

My constant view from the third floor porch.  What's not to love?  Really?  I am always glad to get home and return to our daily routine.  We will always have memories of the lovely times spent on the beach with those we love.  And the sea will beckon again, and hopefully we will be able to return.

Everyday Donna

Things to Remember:

This song kept running through my head while I watched the ocean.

For the beauty of the earth,
For the glory of the sky,
For the love which from our birth,
Over and around us lies.

Lord of all to thee we raise,
This our hymn of grateful praise.

Love Pumpkin? Try This Pumpkin Dump Cake - Amazing!

Okay, who out there loves pumpkin flavored anything?  Hands up!  I'm counting.  Oh, most of you.  Everyone is so happy when Starbucks brings back their seasonal pumpkin lattes, and when it gets cool it's time for pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin gooey butter cake, pumpkin pancakes, pumpkin cheesecake, and this great new recipe I found on Pinterest called pumpkin dump cake!  Sounds like Bubba in Forest Gump describing all the ways you can fix shrimp doesn't it?

Yippee skippee, it's a definite keeper and it is so easy to make!   This recipe is like eating a crustless pumpkin pie that has a flavorful, crunchy cake top on it.  It's so good that our 9 year old grandson LOVED it and he is one picky eater.  Dan doesn't like pumpkin pie, but he loved this dessert!  Don't ask me why, but I think it's the crunchy top that he liked.  

Here is what you need:

1 20 ounce can pure pumpkin

1 12 ounce can evaporated milk

3 eggs

1 cup granulated sugar

3 tsps. cinnamon

1 yellow cake mix

3/4 cup butter, melted

chopped pecans optional

Preheat the oven to 350 degrees.

Mix the pumpkin, eggs, sugar and cinnamon.  Add the evaporated milk and stir until mixed.  Spread the pumpkin mixture in a greased and floured 9x13 baking dish.  Sprinkle the yellow cake mix over the pumpkin filling.  Pour the melted butter over the top of the cake.  Add chopped pecans if you wish.  ( I wished).  Bake for 50 minutes at 350 degrees.

How is that for one easy dessert that is so good you cannot believe it could be so easy?  Are you suspect of "easy" dessert recipes sometimes?  Don't be that way about this one because it is oh so gooey scrumptious good.  If you want to kick it up one more notch, add some Cool Whip or whipped cream.  That, my friends, would make it the ultimate pumpkin dessert!

Put this recipe in your repertoire for the upcoming fall and holiday season.  Everyone - and I do mean everyone - will be glad you did.  

Everyday Donna

Things to Remember:

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie (or pumpkin dump cake).
Jim Davis 

Cinnamon Toast Coffee Cake

  My mom went back to work when I was in 4th grade and mornings became a little more hectic.  My sister was not yet in kindergarten and she went to a sitter.  I have never been a big breakfast eater even during childhood.  I have always needed to be up and about for a while before I could eat, so it was always hard to jump out of bed, eat something, get dressed and head out for the day.  To this day, I still do not like to eat immediately upon arising even though it is sometimes necessary.  Our youngest son is the very same way.  

Breakfast at our house growing up was mandatory and I know it's necessary, but it is so hard when you feel like your throat is closing and your stomach is doing flip flops.  Yes, it's still that way.  Wish I knew why, but I don't.  Mom would fix oatmeal, cereal, whomp biscuits (know what those are?), sometimes eggs, but my favorite was cinnamon toast and that was usually reserved for the weekends.  

Cinnamon toast is not easy to make when you try to spread cold butter on a piece of bread and there was no microwave to melt butter in.  Yes, I am that old.  So, the bread would tear from trying to spread the butter.  Then,  you had to mix the sugar and the cinnamon and sprinkle it on the bread and put it in the oven until the butter melted and the cinnamon sugar mixture got brown and bubbly.  The butter would be in patches because it wouldn't spread and the cinnamon sugar mixture would be lumpy where there was no butter.   Then, there was the crust.  I hate toast with hard crust because it always cuts the roof of your mouth.  Do you feel the same way?  Even with those obstacles, I still liked cinnamon toast.

Anyway, I discovered this cinnamon toast coffee cake recipe in a Woman's Day recipe book eons ago and have been making it since.  There is no crust to deal with, the butter is melted and poured over the top, the batter makes a really thin bread under the butter and delicious cinnamon and sugar mixture - I mean, it's the perfect cinnamon toast!  I used to make this on the weekends for our kids to enjoy with breakfast and sometimes as an evening snack.  It never lasted very long, but thank goodness it is easy to make.  

I made this to go with our Sunday evening "breakfast for dinner" and the grandsons approved mightily!  Here is what you need:

2 cups flour

1 cup granulated sugar

2 tsp. baking powder

1 tsp. salt

1 cup milk

2 Tbsp. melted butter

1 tsp vanilla

1/2 tsp cinnamon

Topping:

1/2 cup melted butter

1/2 cup sugar

1 1/2 tsp. cinnamon

Combine the dry ingredients.  Stir in milk, 2 Tbsp. melted butter, and vanilla until the batter is smooth. Just use a spoon or spatula.  Spread evenly in a well greased and lightly floured 15x10x1 inch jelly roll or sheet cake pan.  (Make sure it has edges!)  Bake at 350 degrees for 10 minutes.

While the coffee cake is baking, combine the sugar and cinnamon.  Melt the 1/2 stick butter in the microwave.  Remove the cake from the oven after 10 minutes, drizzle the melted butter evenly over the top of the hot cake.  Sprinkle with the sugar/cinnamon mixture.  Return to the oven and bake 15 minutes more.  Remove from the oven, cut into squares and serve!  You can get as many as 18 squares, depending on how big you cut them.

Oh my goodness, this is good by itself or with a meal.  If you have any left over, store it covered and enjoy later or the next day.  It keeps for several days.  

This coffee cake is like the best cinnamon toast you ever ate and you have no hard crusty edges to deal with.  How perfect is that?  It's quick, easy and scrumptious.  Those are three great words in my lexicon.

If you are having guests for breakfast or brunch, give this cinnamon toast coffee cake a try.  It's just the right "something" to go with a quiche or egg casserole.  We enjoyed ours with the Chinese eggs from yesterday's blog.  Yum.  Yum.  Yum.  Hungry for something sweet in the evening and don't want to go to a whole lot of trouble, whip up this recipe.  Try to save back a piece for yourself to enjoy with some coffee later in the day or evening.  Just don't give away your hiding place, it will be gone.

Everyday Donna

Things to Remember:

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.”
― A.A. Milne

The Recipe Is Called Chinese Eggs - We Call It Scrumptious

It's Monday once again and it has gotten cool enough that we had to turn the heat on in the house.  Who would have thought it would get that cool this early?  The fact that there was snow in some parts of the country set records and the Today Show said there is only a 5% chance of snow this time of year.  I certainly hope that is not an indication of the kind of winter we might have.  Yikes!

Today's recipe is one that I have had for many years.  Dan taught school for 38 years and on payday, groups of teachers took turns providing breakfast for all the other teachers, aids and administrators in the school.  It was just a nice little "pick me up" to look forward to on everyone's favorite day - payday.  One Friday he came home raving about the breakfast they had that morning.  He kept telling me it was called Chinese eggs and I could not for the life of me figure out what that could be.  I told him to ask for the recipe and he did.  Let me tell you, this is a really delicious recipe that is easy to fix and oh so good.  You can make it for breakfast, brunch, lunch or dinner.

Our daughter, son in love and grandsons were coming over for dinner last night and I decided to do breakfast for dinner.  The boys LOVE eggs and bacon and I knew it was something they would actually eat for once.  Chinese eggs were a huge hit with the oldest grandson who is 9 and a very picky eater.  Hooray, I finally found something he really likes besides hamburgers.  His comment was it reminded him of fried rice like you get at Chinese and Thai restaurants and he ate two huge helpings.    The advantage is, it is not stir fried and much easier to make.  It is very savory and delicious.  Here is what you need.

1 box Uncle Ben's wild rice (I used 2 boxes of the 5 minutes Uncle Ben's wild rice)
1 stick butter
12 eggs
1/2 lb boiled ham, diced (I cut ham from a baked ham and diced it, works fine)
1/2 onion diced


Cook the Uncle Ben's wild rice according to directions on the box and set aside.  Crack 12 eggs into a bowl and whisk.  Set aside.  Saute the diced ham and onions in 1/2 stick of melted butter.  I did this in my electric skillet.  Add the eggs and scramble.  Add the cooked rice and mix thoroughly.  Add the other 1/2 stick of butter and melt into the egg/ham/rice mixture, stirring until the butter is melted.  No salt is needed in this recipe.  The butter, ham and rice are all flavorful and have enough salt.

That's it.  You are done and ready to serve!

We had fried potatoes with onions, a plate of bacon (for the boys) and a green salad to enjoy with this wonderfully tasty main course of rice, eggs and ham.  We also enjoyed my cinnamon toast coffee cake with this meal which was a major hit with the boys!

I did not give this dish the name Chinese eggs, it is what the recipe was called when it was given to me.  Whatever you decide to call it, call it delicious because it is.

With the testimony of a 9 year old boy, you know it's got to be good right?  This recipe will serve 8-10 people easily.  Give it a try the next time you want something different for dinner or are hosting a brunch or breakfast.  Your guests will thank you and will definitely want the recipe.  Don't you love meals that are easy AND scrumptious?  This is one of those for sure.

Everyday Donna

Things to Remember:

“He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart”  C. S. Lewis

Snickerdoodles

October 1 is National Homemade Cookie Day.  Did you know that?  Did you bake cookies yesterday? As usual, I am a day late and a dollar short as they say.  I missed the day completely.  Oh well, that is nothing unusual considering the wacky schedule we keep.

What is your favorite homemade cookie?  Do you have one?  I have several, but snickerdoodles are one of my very favorite cookies to make and to eat.  If you love cookies and milk, these rank right up there with chocolate chip cookies.  I may like them even better with a nice cup of coffee.  I mean, they are a wonderful buttery cookie covered in cinnamon and sugar that is crisp around the edges and soft in the middle.  Wow, are they ever good.

This is one of the few sweets our sons would actually eat when I baked something.  Neither of them are big sweets eaters (they didn't take after their dad), but they both love a good homemade cookie.  This was probably John's favorite cookie because he loves cinnamon.  Our oldest grandson could not remember snickerdoodle, so he would ask me to make "those snickers cookies."  The grandsons all love them too.

I have been making this recipe for at least 43 years - as long as we have been married.  It's definitely a keeper.  Here is what you need:

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp baking soda
1 tsp salt
1 cup butter (softened)
1 1/2 cups sugar
2 eggs

to roll the cookies in:
3 Tbsp. cinnamon
1 Tbsp. sugar

Cream the butter and sugar.  Add all the other ingredients and mix thoroughly.  Chill the dough.  To make the cookies, roll about a tsp. of the dough into balls and roll in the cinnamon/sugar mixture.  Bake on ungreased cookie sheets at 375 degrees for about 10 minutes, until lightly browned.  Let the cookies sit for a minute before removing from the cookie sheet.

I ALWAYS double this recipe when I made snickerdoodles.  You will get a couple dozen from this recipe and they will be gone before you can get them all out of the oven, so make the effort and double the recipe so everyone can enjoy some of these wonderful cookies.  Trust me, you will be glad you did.

No one is sure where the name for this cookie came from.  I have to admit it is unusual but fun, and it doesn't matter what you call them.  These cookies are fabulously delicious.

It's not too late to take part in the National Homemade Cookie day celebration.  You are just a few hours behind.  No big deal.  Make these cookies, it's worth it.

Everyday Donna

Things to Remember:

“Think what a better world it would be if we all-the whole world-had cookies and milk about three o'clock every afternoon and then lay down with our blankies for a nap.   

Robert Fulghum, I Learned Everything I Needed To Know In Kindergarten

Clam Chowder - One Of My Most Favorite Soups

Hello October!  Where is this year going?  Oh my.  It is Monday once again and I hope you all are having some lovely early fall weather.  It has been raining all day here in Nashville, but the leaves are starting to show signs of color changes which makes my heart happy.  The days have been somewhat cooler and the evenings have required a light sweater or jacket.  Yes, that is what I am talking about!  To me, this is the perfect time of year.  We don't have to bundle up yet, but we are also not baking in the hot, humid weather of summer.  Perfect.

I volunteered at the East Nashville CoOp Ministry today cooking lunch.  We made vegetable beef soup which was welcomed by all on this cool, rainy day.  Don't think I have lost my mind, that is NOT a picture of vegetable beef soup, but one of my all time favorites, clam chowder.  Yum.  Yum.  Yum.

Soup is something that I could eat every day, even on really hot days.  Soup is nutritious, delicious and you can make enough to enjoy for a second meal.   That way you don't have to cook something every time you turn around  - and that on one reason why soup is worth the effort!  It also tastes really, really good - even better the second time after all the flavors really meld together!  There are so many soups to enjoy, you could have a different one every week of the year.  Here is what you need for this clam chowder.

1 cup chopped onions
1 cup chopped celery
2 cups peeled and diced potatoes (I may, or may not, put a few more potatoes in the pot)
chicken stock in a box
3/4 cup butter
3/4 cup half and half (I use milk, works fine)
2 6.5 ounce cans minced clams, drain juice and save
1.5 tsp salt
black pepper to taste
1.5 TBSP red wine vinegar
1 bottle clam juice
2 TBSP flour

Before we go any further, I double this recipe so that we do have left overs.  Now, how to make the soup.

In a large pot, place all the veggies and pour the saved clam juice on top.  Add enough stock to barely cover the veggies.  Simmer over medium heat until the vegetables are almost tender, about 5-10 minutes.

In a saucepan, melt the butter and add 2 TBSP. flour to make a roux by stirring the flour into the butter and cooking until the raw flour taste is gone.  Add the half and half (or milk) slowly, continuing to stir.  Cook until smooth and thick without letting the soup boil.  Add the sauce to the vegetables, then add the clams, bottled clam juice, salt and pepper to taste.   Serve.

I topped our soup with some chopped chives from my herb garden.  You could also make some nice croutons to go on top of the soup if you wanted.  Croutons with parmesan or cheddar cheese would be even better.  There are no set rules with soup.  It can be like an artists canvas, create as you will.

As the days continue to get cooler, ramp up your soup recipe repertoire.  Soup is lovely to share with friends and family.  Take some to your neighbors, they will love you for it!

I keep clams in my pantry just in case I get a hankerin' for clam chowder.  (Hankerin' is a southern word requiring dropping of the "g").  Clam chowder is quick and easy to make and is so, so good. Serve it with a salad or sandwich and voila, you have one great meal.   Give this recipe a try the next time you are in the mood for some really tasty soup.  You will love it.

Everyday Donna

Things to Remember:

Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. 
Marge Kennedy

Banana Nut Bread

What do you do with bananas when they are about to go south?  I hope you don't throw them out because that is when they are perfect to use in baked goods!  Ooey gooey bananas are the best for baking banana nut bread or banana muffins.  I also have a fabulous recipe for banana nut bars that are  great to eat as a snack, dessert or even for breakfast.  I used to bake them for my daughter when she was in college because she loved them.  I am sure it was nice to get a little care package from home containing goodies made with love.

My first remembrance of eating banana nut bread was at our neighbor's Christmas party when I was about 6 or 7.   Banana nut bread with cream cheese spread on it will forever be associated with Christmas for me and the fact that it was totally delicious.  My mom had never made banana nut bread. Thanks Dorothy and Eva for that lovely memory.

Last week we had our first real cool down after a long hot summer.  What was the first thing I baked?  You guessed it - banana nut bread.  There were three bananas on the counter that were heading for extinction if something wasn't done with them quickly, so I got out all the ingredients and went to work.

I have been making this recipe since the 1960's.  Could not tell you where it came from if my life depended on it.  It is in my handwritten recipe book and the page is smudged and smeared from years of use.  You think I would know it by heart, but I don't.  I have to look it up every time I make it just to be sure I use all the proper proportions.  That is extremely important in baking or you may end up with a banana hockey puck instead of bread.

If you can stand to let the bread sit for a day or two before eating it (it is a major challenge), banana breads are something that get better with a few days "ripening" (no pun intended).  The flavors meld together and the texture gets nice and dense and flavorful.  There is nothing like cutting that first slice, spreading on some cream cheese and enjoying it with a lovely cup of fresh, hot coffee.  Yum.  Yum.  Yum.

Here is what you need to make one large or two small loaves of banana bread.

1 stick butter
3 large bananas
1 cup granulated sugar
2 eggs
1 cup nuts, chopped (I use pecans)
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Cream the butter and sugar together.  Mash the bananas and add the vanilla to them.  Beat the eggs with a fork until foamy and add to the mashed bananas.  Add the banana mixture to the creamed butter and sugar.  Mix well.

Sift the dry ingredients together and add to the wet mixture.  Grease and flour your loaf pan.  Add the  mixture to the loaf pan.  Tap the bottom of the pan on the counter several times to remove any air bubbles.  Bake at 350 degrees for 50 to 60 minutes - until a tooth pick placed in the center comes out clean.  Remove from the oven and let cool before removing the bread from the pan.

Now the real challenge.  Try to let the bread sit for several days before eating.  If you can't wait, slice and enjoy!

I have given this bread and my pumpkin bread (recipe on the blog) as Christmas gifts for years and years.  Everyone looks forward to receiving them.  One year I didn't make them and there was disappointment all around, so I have continued the tradition.  They do make nice treats at holiday time and gifts made with love are so appreciated.

Just remember, DON'T THROW THOSE BROWN BANANAS AWAY!!!  EVER!!!  You will be missing out on a fantastically delicious treat!

Everyday Donna

Things to Remember:

“when life gives you bananas you can't make juice ” ― Yang Mushu, aka Isabel Truax

So I say, make banana bread instead!  donna