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Author Archives: tlp1967

Old Fashion Coconut Cream Pie

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Old Fashion Coconut Cream Pie

Compliments of allrecipes.com

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

1 (9 inch) pie shell, baked 1 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.

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Bag it

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Love these old time bags. These are so perfect to store those opened bags of sugar, flour, etc. Here is a link to a website that sells these along with lots of other items from the years past. http://sunriseacresfarm.com/store/index.php?route=product/category&path=45&page=2

Sears Catalog

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Sears Catalog

1945 Sears Wishbook Catalog

Do you ever wonder what the old catalogs looked like from the yesteryears? What was popular and on the Christmas must have lists? Now you can see for youmself what was available. The link above in red is to view the 1945 Sears Wishbook catalog. Take a look and see if anything looks familiar. Just looking at this reminds me of much simpler times.

Glazed Bacon Wrapped Meatloaf

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Glazed Bacon-Wrapped Meat Loaf Recipe from America’s Test Kitchen

Glaze
1/2 cup chili sauce (or substitute ketchup)
4 tablespoons brown sugar
4 teaspoons cider vinegar (or white vinegar in a pinch)

Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped
2 medium cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup plain yogurt (or whole milk)
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal (I used more pork instead of veal)
2/3 cup Saltine crackers , crushed (about 18), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 – 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

INSTRUCTIONS 1. For the glaze: Mix all ingredients in small saucepan and bring to a simmer. Simmer for 2-3 minutes or until slightly thickened and set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool 10-15 minutes. While meal loaf is cooling, re-heat remaining sauce and brush some over meat loaf if desired. Slice meat loaf and serve with extra glaze passed separately.

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Eyes wide open

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The day is finally here. The puppies eyes are open. I was so excited to come home and see 6 little eyes. I had that “proud mother” look on my face like I had something to do with it.
Then it hit me what comes next, walking! Uh oh. Time to make sure nothing is in the reach of their little mouths because if there is they will find it! And shred it! But even with that thought I was still smiling, anxious to see the next step in their lives.
So what’s a mother, or should I say grandmother, to do? So I let my feelings do the walking and picked the first one up to give it kisses. Then I held it in front of me to look in it’s little eyes, thinking they are probably so happy to finally be able to see the lady who talks to them all the time. Then it happened. His little tail stiffened as he let out a little grrrrr lol. I must be having a bad hair day. So much for them being excited to see me 🙂

How to make old fashioned candles

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Before electric lighting, people used candles to light the way. For most people, the type of candle used was made from tallow, or animal fat. For the elite and the church, beeswax was the material of choice. Today, beeswax is readily available at any hobby shop and you can easily make your own old-fashioned taper candles using the traditional method of dipping. Taper candles were the most used type of candle as they fit neatly into almost any candle holder.

Instructions

Wash and clean a tall, empty vegetable can. An old asparagus can works well as it will allow you to make longer taper candles.

Place a small trivet in a medium-size saucepan. If you don’t have a trivet, invert a custard cup or small shallow bowl in the saucepan.

Place the vegetable can on the trivet and fill the saucepan 3/4 full of water. This creates a double boiler for melting the wax.

Use a sharp knife and slice thin slices of the beeswax from the block. Fill the vegetable can with the slices.

Heat the saucepan over medium-low heat until the wax is melted.

Cut candle wicks 2 inches longer than the can is in height. For example, if the can is 5 inches tall, you would cut the wicks 7 inches long.

Dip the wick quickly into the melted beeswax and pull it out in an upward motion, keeping the wick over the wax. Allow it to air dry for approximately 30 seconds.

Continue dipping the wick into the wax until the desired size taper is achieved. For a 1-inch taper candle, you may need to dip the wick 30 to 50 times for enough wax to accumulate on the candle.

NOTE: You can also use paraffin wax instead of beeswax.

* Add color if you desire

* Scents: you can use fragrance oil or concentrated chips available at craft shops. The oil you use must be pure oil and have no water or alcohol base.

Me-oh-my Apple Pie

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There’s something about Country and Americana decorations that give me that warm, comfey feeling of home. I think because so much of it can be tied back to something you may have seen in a home back in the good ole days or in an old country farm house. There is nothing like having that warm feeling in your home to bring comfort and peace to you, especially in today’s society where everything seems to be a race. Think of things that give you that feeling of comfort and incorporate them into your home. You wont be sorry. And remember that comfort not only comes from visual items, items that appeal to your senses and touch also work.
Something that seems to appeal to most people is a sense of smell of something very familiar. I do this quite frequently in the fall, but I also do it any time of the year ehen I need it.
It’s this simple. Put a small pan of hot water on the stove. Throw in a cut up orange, cinnamon, nutmeg and vanilla. No certain amounts just all to your liking. Keep it on very low heat and let it simmer away. Or you can use a cut up apple and some apple pie spice. Anything really that appeals to you. Your senses will surely take over in no time to bring you some comfort, not to mention your house will smell wonderful.
Of course if you think the apple pie smell will cause hunger pains with you here is a simple and cute apple pie recipe.

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APPLE PIE BAKED IN THE APPLE

5-6 granny smith apples that can stand upright on their own
1 teaspoon cinammon
1/4 cup sugar
1 teaspoon brown sugar
Pie crust – homemade or store bought

Heat oven to 375 degrees

Step 1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

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If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

This recipe will make 4 baked apple pies (in the apple).

Step 2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

Step 3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

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Step 4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

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How neat does that look? The entire thing is edible and best served with ice cream if you ask me. Enjoy!