Asking blogland friends for prayers....

Our dear and close friend, Neal, had a heart attack almost six weeks ago and has been in a coma ever since. He was without oxygen for approximately twenty minutes, so there was considerable brain damage. We went by the hospital today, as we've done nearly every day since this happened, mainly to offer support to his wife, one of my dearest friends. The doctors have concluded that it will not be long now and Neal's battle will be over. He is an amazing man who is a strong Christian, loves his family, his country and his friends. Please keep him in your prayers and pray that his passing be peaceful. He is only 59 years old and had so much more in his life to accomplish. Thank you.

"Apple core.. Baltimore!" - Two great apple cakes to try

My dear friend, Laura (White Spray Paint), who I am fortunate to have as my "sugar-borrowing" neighbor has requested that I post this Fresh Apple Cake recipe from the cookbook my cousin and I compiled in 1988. Actually there are two apple cake recipes so since I am having one of those sleepless nights I will post both recipes... so here goes:

Fresh Apple Cake

1 1/4 c. oil

2 c. sugar

2 eggs

1 tsp. vanilla

3 c. flour

1 1/2 tsp. baking soda

2 tsp. cinnamon

3 c. apples (about 5), diced and peeled

1 c. chopped nuts

1 tsp. salt

Mix all ingredients. Batter will be very thick. Pour into greased and floured tube, bundt (lol... now remember "My Big, Fat Greek Wedding"!) or 9"x13" pan. Bake for one hour at 350 degrees.

Topping:

1/2 c. brown sugar

1/2 c. granualted sugar

1/8 c. milk

Bring to boil for 2 - 3 minutes. Add and beat:

1 stick margarine

1 tsp. vanilla

Beat until thick and add

1 c. chopped nuts

Spread  on cooled cake. If bundt or tube cake just pour on top and let spread naturally. Can double topping for heavier, thicker frosting.

My cousin, Norma Jean, got this recipe from our Italian aunt. She writes, "It's a wonderful, heavy cake and can be used as a coffee cake with or without the icing."

Apple Cake

1 1/4 c. Wesson Oil

2 eggs

3 c. flour, sifted twice

1 tsp. cinnamon

2 c. sugar

1 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

Mix all of the above. It will make a stiff batter.

Add:

3 Delicious apples, diced

1 1/3 c. nuts, chopped

Buttermilk Icing:

1 c. sugar

1 tsp. baking soda

1/4 c. oleo

1/2 c. buttermilk

1 Tbsp. white Karo

1 tsp. vanilla

Mix and boil for 4 minutes. Pour 1/2 over cake while hot in pan. Take out of pan and pour the rest over the bottom of the cake with a pastry brush. Cover well and cake will stay moist for days.

It's Foodie Friday, so... "Who's Your Mama, Are You Catholic, and Can You Make a Roux?"

"Who's Your Mama, Are You Catholic, and Can You Make a Roux?"

by Marcelle Bienvenu

This will cookbook will go down as one of my all-time, most favorite, A+ cookbooks in the whole wide world! Not only is it chock full of some of the tastiest recipes you will ever want to try, it also is a pictorial history of Ms. Bienvenu, that also includes heart-warming family stories. It's just the greatest! And, yes, you should hunt this cookbook down for your cookbook collection. I picked it up on a trip to New Orleans years ago... so I hope it is still available.

I must though share with you THE best barbecued shrimp recipe that I have ever tasted. Everyone I have ever prepared this for has claimed it is the best. My family considers it a super family favorite. Bibs are required. So here goes...

Barbecued Shrimp

Serves 4

6 lbs. large shrimp, heads on (Don't peel them.)

2 sticks butter

3/4 cup olive oil

1/4 cup Worcestershire sauce

Juice of three lemons

1 teaspoon garlic powder (I used fresh)

2 teaspoons paprika

1 teaspoon freshly ground black pepper

1 1/2 teaspoons salt (or to taste)

1/2 teaspoon Tabasco (or more, according to taste)

1 tablespoon rosemary leaves

1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan (I use a large cookie sheet with a lip).

In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for 1 hour.

Bake at 325 degrees for 15-20 minutes. Stir a couple of times with a spatula. Do not overcook.

Serve in a soup bowl with lots of French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such.

Be forewarned -- this can only be eaten with your hands!

(I think I've already posted this recipe before... which gives you a clue as to how good this is!)

http://designsbygollum.blogspot.com/2009/02/introducing-foodie-friday.html

Check this out for food and fun!!

Happy Birthday, David!

Happy Birthday, David!!

My husband turns 62 on February 16th...

not that I am trying to rub it in... after all... I beat him

by almost six months. I know, I "robbed the cradle" but he was

 just too cute and sweet to pass up.

David, you still are!

The picture at the top was taken this past summer.

Our wedding took place on the Texas A&M University campus

in the chapel just days after graduation and commissioning

into the U.S. Air Force.

David was in the military for four years and then farmed

with his family until almost five years ago when we

started our own farming operation in Mexico. 

Life is good - three sons, two daughters-in-law and two grandchildren!

Happy Valentine's Day - "Love Will Keep Us Alive"

Happy Valentine's Day!

I'm not a huge RED type person, but ever since I stuck my neck out at Christmas with three lamps with red lamp shades I've had such a good time with this color... to the point that I am actually thinking of using a little throughout my house. Notice my white poinsettia still hanging in there? Can't believe I haven't killed it yet.

Yesterday I bought this little white ceramic cake stand at my favorite antique store (in the whole wide world) and finally had a place to display the glass hearts that I bought in Tlaquepaque, Mexico.

Dinner with friends we don't see often will be a fun way to spend Valentine's Day.

Do you like MacKenzie-Childs?

MacKenzie-Childs

Piccadilly

My husband has a "thing" for MacKenzie-Childs! Isn't that wild? I know... lucky me. Except, I don't use any of these colors hardly... maybe the green, but really none of the others. I was in a real dither about how to display this platter he bought for me for my birthday. Then my sister-in-law gave me the Courtly Check pieces for a combination Christmas/new kitchen gift. Again... lucky me... but I truly was lucky this time as it helped me figure out what to do. I purchased the mug to bring the checks and and the colors together. Little by little I will start bringing this set together. The checks saved the day!!