Sunday, July 2, 2017

Ann's Squash Relish

A great way to use all that yellow squash from the garden!

Ann writes: "I am including this recipe especially for my dear brother-in-law, Bob Shubert. He just loves squash - any way you fix it! Ginger Shubert Snider, who probably doesn't remember this since she was only two years old at the time, helped me make my very first batch of squash relish over 20 years ago. I wanted to make sure she knew how to make it for her grandpa some day!

Now, I guess to keep the story straight for anybody who doesn't know - truth of the matter is that Bobby cannot stand the taste of squash - no matter how you fix it! I pulled a real sneaky on him once, and put squash relish in my potato salad, which he dearly loves, and never made him the wiser until he had finished with two big helpings!"

2 cups yellow squash, chopped
1 cup onion, chopped
1/2 cup sweet green pepper, chopped 
1/2 cup sweet red pepper, chopped
2 tablespoons salt
1 1/3 cups sugar
1 cup apple cidar vinegar
2 teaspoons celery seed
1 teaspoon mustard seed

Combine squash, onion, and peppers. Sprinkle with salt and cover with cold water. Let stand for 2 hours. Drain vegetables, pressing out liquid. Combine remaining ingredients and bring to a boil. Add vegetables and simmer for 10 minutes. Remove from heat and pour into hot jars, leaving 1/4-inch space at the top. Adjust caps and process 10 minutes in boiling water bath. I use food processor to chop vegetables.

Niece Sommer was Busy Making

35 jars homemade dill pickles in Texas! Granny Mildred's recipe!!
Recipe found here: 

Tuesday, May 2, 2017

Maureen's Memere's Recipe

Maureen's Family Recipe
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Free Family Recipe

Dear Judith,

Yesterday, due to a software application glitch we had several people with difficulty accessing my grandmother's recipe. So, I wanted to send it out to you again today with an updated link. I hope you enjoy the recipe.

In celebration of Mother's Day and all families everywhere, several of this month's blog posts and the photos shared from my library revolve around food. Our food stories are part of the glue that binds us together with our past.

I have created a special giveaway for this month, a recipe from my grandmother. I found a partially handwritten recipe in my grandmother’s cookbook, a family heirloom.  There were no directions on oven temperature or on the size of the box of raisins/baking pan dimensions. I had no idea how long it would take to bake.   It’s a dense cake that’s dairy-free and can be made gluten-free.  You can download both the recipes here.

Happy May, I hope to see you!


Friday, January 9, 2015

Banana Nut Bread ~ One Slice at a Time

Cousin Kay Cox says "Jackie Orsag was my neighbor in Waco for 20 years, and she never failed to bring us a loaf of this banana bread every time she baked it. Take my word for it, it is the best you will ever put in your mouth!"
My family has chosen to place this recipe in our Family Cookbook, One Slice at a Time. We all love this Banana Nut Bread!

Banana Nut Bread
from my Daughter 
And Son-in-Law's Kitchen
in North Carolina
Christmas 2014

  • 1 1/5 cups sugar
  • 1/5 cup vegetable oil
  • 2 eggs
  • 1 1/5 teaspoons vanilla
  • 1/5 cup buttermilk
  • 1 teaspoon baking soda
  • 4 ripe bananas, mashed
  • 2 cups plain flour
  • 1/5 cup chopped pecans
Mix all ingredients well. Pour into greased and floured loaf pans. Bake at 300 degrees for 1 1/5 hours or until toothpick comes out clean. This recipe will make 4 small loaves or 2 regular size loaves.

IMPORTANT:Take loaf out of pan. Place on a rack to cool. Take a stick of butter and rub over sides, top and bottom while still hot ~ keeps bread rich and moist.

   Banana Nut Bread
from my Son 
And Daughter-in-Law's Kitchen in Alabama
Christmas 2014

Photographs on this Post
Photographs taken by and belonging to Gail Shubert Blalock and David C. Shubert, December, 2014; digital format used.

Copyright 2015: Judith Richards Shubert

Thursday, November 13, 2014

Lois's Chocolate Pound Cake

Lois Walker Blalock
and her Handwritten Recipe for
Chocolate Pound Cake

The handwritten recipe above and picture of Lois
is part of a small 3-ring binder cookbook prepared and given to some of the family members for a special occasion quite some time ago. This one belongs to my daughter, Gail, who married Lois's grandson, 23-years ago. She treasures the book.
Sometimes I have a perfectly beautiful chocolate pound cake; other times it is as though the oven gremlins are laughing at me behind their oven mitts and aprons as my cake sticks to the bottom of the pan or fails to cook evenly. Recently, as I've gotten used to my new oven, I've had more good luck than bad. Lois's Chocolate Pound Cake is a favorite of the Blalock and Shubert family and has always been one of my go-to recipes when called upon to bring a dessert to any kind of a gathering, even when living back in my home state of Texas.
There are many variations of pound cake found in the New Sharon United Methodist Church Cookbook, Hillsborough, North Carolina. Lois has several recipes found within the pages of her beloved church's cookbooks, but somehow this one slipped through and fell on the editing floor. 


I gather all of the ingredients together, allow the eggs and butter to come to room temperature before I begin to mix the cake.

Turn the oven on to preheat. I find every oven is different. Lois's recipe calls for a 325-degree oven, but I set mine on 350-degrees or it will not get done! Adjust your baking time accordingly. She bakes hers at 325-degrees for 80 minutes; I bake mine at 350-degrees for 85 minutes. Generously grease and lightly flour the tube pan and after the eggs and butter are at room temperature I am ready to prepare the other ingredients. I am giving you her version of the recipe here. I sift and then measure the dry ingredients together into a large bowl and set aside. I pour the milk into a large cup and set aside. 

 Lois's Chocolate Pound Cake

1 cup butter or margarine
1/2 cup shortening
3 cups sugar
5 large eggs or 6 small
3 cups flour (straight)
1/2 t. baking powder
1/2 t. salt
4 T. cocoa (rounded)
1 c. milk
1 t. vanilla

Cream together butter and shortening. Add sugar. Add eggs one at a time, beating after each. Add vanilla. Sift all dry ingredients together. Add dry ingredients and milk alternately to cream mixture. Bake in 10-inch tube pan at 325-degrees for 80 minutes.

TIP: Cool in pan on a cooling rack for 20 minutes. Also run a butter knife around the edges between the cake and the pan to loosen before turning out onto the rack. There won't be much left if you take it to a pot-luck supper. Certainly not this much!

Saturday, November 8, 2014

Unfenced Nature

"No yard! but unfenced Nature reaching up to your very sills. A young forest growing up under your windows, and wild sumachs and blackberry vines breaking through into your cellar; sturdy pitch pines rubbing and creaking against the shingles for want of room, their roots reaching quite under the house. Instead of a scuttle or a blind blown off in the gale,—a pine tree snapped off or torn up by the roots behind your house for fuel. Instead of no path to the front-yard gate in the Great Snow,—no gate—no front-yard,—and no path to the civilized world."
by Henry David Thoreau 
(1817–1862), U.S. philosopher, author, naturalist. Walden (1854),
in The Writings of Henry David Thoreau, vol. 2, p. 142, Houghton Mifflin (1906).

SOURCES:No_yard_but_unfenced_Nature_reaching_up_to. Columbia World of Quotations. Columbia University Press, 1996. (accessed: November 08, 2014).
PHOTOGRAPHS:All photographs taken by and belonging to Judith Richards Shubert 6 November 2014; digital format used.
Copyright 2014: Judith Richards Shubert

Monday, October 27, 2014

New Babies at the Blalock's - October 27, 2014

A Pretty Calf I Watch Playing Out My Window 

This Calf Has a Nose that is Half White

So far, Gail says all of the new calves this season are solid black, except for these two ~ the grey one and the black with the white pigment on his nose.

Photographs on this Post
All photographs taken by and belonging to Gail Shubert Blalock October 25, 2014; digital format used.

Copyright 2014: Judith Richards Shubert

Sunday, October 26, 2014

More From 2014 N.C. State Fair


Photographs on this Post
All photographs taken by and belonging to Judith Richards Shubert October 17, 2014; digital format used.
Copyright 2014: Judith Richards Shubert



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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

--Chief Tecumseh

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All posts on this blog Copyright 2015 by Judy Shubert