My Puckett Family - SC Sketch 305 Challenge

My Scrapbook Challenge page created with SKETCH 305, made by the DT at Scrapbook Challenges Weekly Challenges and Sketches and shared with me by Lyvian Creations. You can download the sketch at Scrapbook Challenges here.

I used Rainy's kit called "Beauty" found at Sweetz.

Take Me Out to the Ball Game!

The Borland Family

at Durham Bulls' Baseball Park

My Scrapbook Challenge page created with SKETCH 303, made by the DT at Scrapbook Challenges Weekly Challenges and Sketches and shared with me by Lyvian Lino. You can download the sketch here:
http://
scrapbookchallenges.com/archives/643

I used Rainy's kit called "Summertime" found at
http://
rainyssweetz.blogspot.com/2012/07/summertime-free-scrapkit.html

I took this picture of son-in-law Troy's, sister, Jamie and husband, Jeff Borland and daughter, Paige, in Aug. 2010 in Durham, North Carolina.

Texas Chocolate "Sheath" Cake

First Published Here in 2008

How Hershey's Kisses, Hershey's Cocoa,
and Crisco Make my Cakes Perfect

There are a great number of chocoholics in this world! I guess I have loved chocolate ever since I tasted my first Kiss! Hershey's Kisses turned 100 years old in 2007, having first come on the market in 1907. Wow! They are a favorite of so many, too. But Hershey's chocolate can be found in Kit Kats, Ice Breakers, Almond Joy, Mounds, Twizzlers, Reese's Peanut Butter Cups, York Peppermint Patties and more. Whatever your preference, Hershey's chocolate is sure to satisfy your sweet tooth.

For Hershey's Kisses birthday, Hershey created "The World's Largest HERSHEY'S KISSES Chocolate" in Hershey, Pennsylvania, The Sweetest Place on Earth. It weighed 30,540 pounds and was wrapped in silver foil with a giant plume. Guinness World Records weighed the giant Kiss at a private birthday party on July 7, 2007 and it was on display at Hershey's Chocolate World through July 12^th of last year.

Hershey's cocoa powder has been a staple in my grandmother's, mother's, and my kitchen since each of us set up housekeeping. Grandma began her marriage in 1919 with a box of the indispensable cocoa powder in her pantry. My stepmother began cooking for her family in 1942 and I began in 1964. I think it's amazing that that little brown box has been with us through all of these years!

According to their website "HERSHEY'S Cocoa debuted in 1894 when Milton Hershey founded Hershey Chocolate Company. The item was initially sold as a beverage mix. In fact, 'Great for Baking' was added to the can as a reminder that Cocoa could be included in baked goods as well. Today most HERSHEY'S Cocoa is used for baking... and it's still great!"

I want to share my recipe for one of the absolutely best chocolate cakes you have ever tasted. My stepmother used to make it for us often, and it is one that at least one of us kids asked for every time we had a special occasion. The cake found its way into the kitchen of my grandmother and aunt Irene often, as well. You can see Grandma Gailey working in her kitchen west of Mineral Wells in the late 1950s.

The cake is laced with the wonderful taste and aroma of cinnamon. Baked in a "sheath" pan - better known as a rectangular 9x13x2-inch baking dish or sheet pan - it is quick to make and very satisfying.

  

Directions and Ingredients

2 cups granulated sugar

2 cups plain flour

Place the above ingredients into a large mixing bowl.½ cup Crisco solid vegetable shortening

4 tablespoons Hershey's cocoa powder

1 stick margarine or butter

1 cup water

Bring the above 4 ingredients to a rapid boil in a saucepan. After it comes to a rapid boil, pour it over the sugar and flour mixture. Mix together using an electric mixer.

Add:

1 teaspoon vanilla flavoring

1 teaspoon cinnamon

1 teaspoon baking soda

½ cup buttermilk

2 eggs

Pour into a prepared oblong baking pan that has been lightly greased with Crisco or butter and lightly floured to prevent sticking. Instead of using Crisco and flour, I sometimes use a no-stick spray such as Pam or Crisco no-stick spray with flour already in it, and then I sprinkle granulated sugar on top of that in the bottom of baking pan.

According to their website, "Crisco® Cooking Spray contains no alcohol and offers 575 servings per can. Also, it combines Crisco 100% Canola Oil with Pillsbury® flour for easier, tastier, and healthier baking."

Bake cake in a 350º oven for 30 minutes, or until it is done. Cake is done when it pulls slightly away from edges of pan and a toothpick placed into center of cake is clean when removed. It can also be tested for doneness when the cake springs back when touched lightly in center.

Icing

4 tablespoons Hershey's cocoa powder

6 tablespoons milk

1 stick butter

1 box confectioner's powdered sugar

1 teaspoon vanilla flavoring

Chopped pecans or walnuts

Place first 3 ingredients into a small saucepan and bring to a boil. Then add the confectioner's powdered sugar, vanilla, and nuts.

Ice or frost the cake when both are cool.

I've found all kinds of helpful information at Hershey's. They have videos, baking tips, recipes, gifts, the history of Hershey's, a kids' section and more.

If you love chocolate and cinnamon, you'll love, love, love what we call in our kitchens, this Texas "Sheath" Cake!
Also published by Judy Shubert at Associated Content।

Trader's Village IBCA Barbeque Cookoff held in Grand Prairie, Texas

Dominic from Houston, Texas

1st Place Junior Division

IBCA Trader's Village

Obie-que's Backyard Barbeque Championship

Supporting "Kash for Kids" October 8-9, 2011

Dominic cooked his winning Pork Chop

on his Old Smokey Grill

Bayli from Rhome, Texas 
Special Award in the Young Junior Division

Bayli cooked her winning Pork Chop

on her New Cooker "Pigtails & Porkchops"

built by her Grandfather

Source
PHOTOGRAPHS:
Digital format and originals taken and belonging to Judith Richards Shubert, October 2011
You may click on photo to enlarge and save a copy. If you prefer you may contact me at bscrooge@charter.net.

Green Tomato Relishes from 1921 Cookbook

 

The Pilgrim Cookbook

published by

The Ladies’ Aid Society

of

Pilgrim Ev. Lutheran Church

Cuyler Avenue and N. Lincoln Street

CHICAGO, ILL.

1921

Containing nearly 700 carefully tested recipes

This Book may be obtained from

Mrs. H. C. STEINHOFF,

1840 Cuyler Avenue, Chicago, Ill.

Price: 75 cents

Postage: 5 to 12 Cents, according to Zone

Picalilli.

One-half peck green tomatoes, ¼ peck onions, 6 stalks celery, 1 large cabbage (all chopped fine); 4 tablespoons salt. Let stand 24 hours, then drain. Add vinegar, sugar, mixed spices. Boil, but not long. ~ Mrs. Louise M. Lafrentz.

Picalilli.

One peck green tomatoes, 6 large onions, 1 large head celery, 3 cups sugar, 1 teaspoon each cinnamon, allspice, mustard, pepper (all ground); 3 pints vinegar, 2 tablespoons salt. Chop or grind and boil 2 hours. ~ Mrs. O’Rourke.

Relish.

One peck green tomatoes, 1 dozen large onions, 1 solid head of cabbage, 1 large bunch of celery, 1 dozen green peppers, 5 cents celery seed, 2 10 cent cans Coleman’s mustard, 1 gallon cider vinegar, 1 pound flour, 1 ½ pounds brown sugar. Chop coarse; make paste of sugar, mustard, flour, and add to boiling vinegar. Drop all ingredients into vinegar paste and boil a short time. Use turmeric coloring. ~ Mrs. Graser.

Tomato Relish.

Four medium size apples, 24 ripe tomatoes, 8 medium size onions, 6 green peppers, 3 stalks celery, 2 ½ tablespoons salt, 1 cup vinegar, 1 cup brown sugar. This makes 6 pints. Boil about 2 hours. ~ Flora Hemler.

Green Tomato Pickles – Sweet.

One peck green tomatoes sliced, sprinkle with salt sparingly and let stand over night, 1 dozen good sized onions sliced rather coarse, 6 red peppers chopped coarse, 1 cup sugar, 1 tablespoon ground allspice, 1 tablespoon cinnamon, 1 tablespoon mustard, 1 teaspoon cloves, 3 pints good vinegar or enough to cover. Boil until tender. ~ Mrs. G. H. Rausch.

Pickled Pear Sticks with Cinnamon Candy Red Hots

Try this delicious and easy recipe for pickled pears. I love them any time of the year ~ especially eaten cold with a sandwich and potato chips!

8 - 10 medium ripe pears - sliced thin
1 tablespoon whole cloves
2 cups cider vinegar
2 cups granulated sugar
1/2 cup red hot cinnamon candies

First, make syrup with vinegar, sugar, and red hots. Boil syrup 10 minutes. Drop pear slices and cloves into boiling syrup. Cook, gently boiling until pears are tender. Pack pears into hot, sterile jars. Add hot syrup to come within 1/4" of top, then seal. Process about 15 minutes in hot water bath.

Chill before serving.

Sights in my Viewfinder at the "Bedford Blues and BBQ 2010 Bluesfest" on Labor Day Weekend

Margaritavilla Car Club

The Margaritaville Car Club and cook team were in spot #18 next to my sister and brother-in-law, Gene and Angie Pruett, who cook under the name of "One Slice at a Time". Neat name don't you think? The Margaritaville Car Club family is from Colleyville, and although I don't remember their first names, I enjoyed talking to him about their travels and the fun they have cooking in these competitive cook-offs.

 The Ice Wagon

 One Slice at a Time
and Grillin Granny

 Mizz Vi's Bar BQ'd Blues
from Dallas

 Hard Wood BBQ

THE COSMIC COOKS
Randy Dunn of Flower Mound, Texas
and Dave Calverly of Carrolton, Texas

Just Smokin

 Lining up at People's Choice Booths to taste their brand of BBQ!

 Jeff & Lynn: Taste of Texas

 

 

SOURCES:

PHOTOGRAPHS:

Digital format and originals taken and owned by Judith Richards Shubert - 2010