Don’t Miss It! I almost did!
This is one of my favorite ice cream treats, Purple Cow. 
Or how about an Old Fashioned Ice Cream Fountain, here.
Deep Pit All you need to know
Dan and David have done it again. My brother, Dan, has been cooking Deep Pit Style for decades. It’s always for a special event where there’s going to be a big crowd. It began with the Willitts’ Pump Company Christmas Celebration. Now he’s asked to do this for wedding receptions, picnics and school or church functions. Even a rodeo! David, his youngest, has taken these photos, and provided much help too. David’s our family’s official chef.
Dan’s going to tell us about the materials to use and how to use them to achieve the right temperature and cook to perfection!
Dan’s going to tell us about the materials to use and how to use them to achieve the right temperature and cook to perfection!
It’s that time! I have the full instructions. This is pretty foolproof. But Dan has some funny stories about first timers. Like a friend who had hoped for succulent pit style turkeys for a Thanksgiving celebration. The pit hadn’t been successfully sealed and the fire kept smoldering. When the pit cover was opened hours later only ash was left. It’s important to bring the dirt right to the very outside edges of the metal pit, the complete depth, as seen here. Otherwise air will leak into the interior and the fire will continue.
Just to clarify, we are cooking with hot ash/coals and with the heated surrounding earth. Not flame. With this said know the initial fire is key. In this 30″ diameter by 40″ deep pit Dan makes a hot oakwood or other hardwood fire and maintains this hot flaming fire for 8 to 10 hours, usually starting at 6am. Once this fire is well underway the pit is filled to the top with hardwood adding more wood as the day progresses. (Do not use pinewood.) After the 8-10 hours of burning, the coals are ready for the meat. (During the fire preparation have your burlap bags soaking in a large bucket of water for the same amount of hours.) Dan places (drops it carefully) a 26″ diameter metal plate over the ash … Lowers the wrapped meat with a hook (wrapping discussed later) onto the metal plate … Places a lid over the top of the metal pit to totally cover … And covers the lid and immediate surrounding area with dirt, packing it tightly to keep air out. Follow this packing with a good sprinkle of water. The fire and burning coals inside will eventually go out. The meat can stay in this underground oven 24 hours without overcooking or becoming cold. If the meat is placed into the pit at say 5pm it can be removed the following day anywhere from 10am to 6pm.
Pineapple Cream Filled Cake
Angel Food or Even Pound Cake
Charlotte’s Pineapple Cream Filling Angel Cake … right out of my mother’s collection of recipes. I know Charlotte. Mother and she were friends for about 75 years. And this recipe is still making the rounds … I’ve seen similar recipes in my computer search. Though the differences of yesterday’s recipe compared to today’s is pretty significant. From whipping cream to Cool Whip and cooked pudding to instant pudding mix. I’m not sure I’m a fan of either of these time savers. I’ve modified Charlotte’s recipe to make this a little simpler but the beauty of this crowd pleaser remains.
Chewy Moist Coconut Cookies
This is a slightly revised cookie recipe from the 80’s. I’ve made it a bit easier and frankly I’m not convinced someone could tell the difference in taste or texture between the two recipes. Enjoy this really delicious chewy coconut cookie recipe from the past. You won’t be disappointed!
Easy Side: Macaroni and Tomatoes
Every Summer for at least my teenage years my mother’s garden had an over abundance of tomatoes. We definitely were organic in those days because I remember the tomato worms as we called them. It was my job to pull them off the tomato vines. I still squirm to this day just thinking about them. Tomatoes were definitely one fruit my mother canned every summer. She peeled and cooked them for a bit before placing the fruit into quart jars. These canned tomatoes made the best spaghetti sauce. It was also a tradition to make macaroni and tomatoes on the day of the canning, mainly for mother and me. If you’re thinking Italian, this is definitely not an Italian recipe. I’m not sure of the origin. Mother would simply add elbow macaroni to the tomatoes and cook until the macaroni was tender, usually overcooked. Then came sugar, lots of it. I loved it! No this is not exactly that recipe! This is a great side dish to add to your summer barbecue. Light and tasty!
Tomatoes in Jars, take a tour of this site jansjars.blogspot.com for a beautiful view. Not unlike what I remember.
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Bake, Sauté or Grill Apple Slices
a Great Dessert
This no fuss dessert is perfect anytime of year. Summer grillin’ to winter baking. I love this fruit and it’s evident by the number of apple recipes I’ve posted. Well, I grew up with “an apple a day keeps the doctor away.” Hard to break the habit … and not a bad one at that! Add cinnamon or try a little Cognac for a dress up. Just Perfect!
Our Family’s Take on the Fourth
Showing off what Our Family does best! Celebrating (a little wine, a little beer), decorating, barbecuing and enjoying each other’s company. Yep, the traditional Fourth of July meal too, hot dogs and hamburgers!
Who said Family First!
Japanese Eggplant Parmesan
This friend of mine was telling me an easy way to roast Japanese eggplant on an electric stove top element … Followed by a dip in egg and…. She saved me a taste treat. And it was so delicious I couldn’t believe that’s all she did. So, as my son-in-law likes to say, a little R&D was called for. It was simple and successful even with my first attempt … and I added a little breading to my process to give it a bit of an Italian twist. I didn’t go as far as a drizzle of marinara and a sprinkle of Parmesan but could see this as a special addition.
Hope you too try and enjoy this simple but wonderful treat! BTW, if you frequently question whether you wish to try eggplant again because the outcome in the past has been chewy, tough or tasteless this Japanese Eggplant Appetizer will change your thinking.
Recipe in time for your Fourth Of July gathering!
Good Ol’ Fashioned Chocolate Cupcakes
That Simple That Good
Complicated and difficult can produce wonderful results but it’s not an approach that is always necessary for deliciously wonderful results. So quick and simple, mix it up today! Double this recipe for an eight inch double layer cake.
Quick Cheese Enchiladas
Quick and Easy Enchiladas … Enchiladas have always been a family favorite. In the day, putting together enchiladas seemed like a big laborious process … grating the cheese … cooking the onion … and just in general making it a big operation, preparing dozens at a time. So many tasks back then seem so easy today … Has the process really changed? Yep, it has! This can be done in no time with the help of a few conveniences that either were not available or just not used in the 60’s. Enjoy this easy delicious recipe for Cheese Enchiladas.