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County Fair Southern Apple Fritters

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Vegetable oil 3 cups all purpose flour 1/2 cup light brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 large egg 1 cup milk 4 Tablespoons unsalted butter, melted 2 cups finely chopped Golden Delicious apples 1/4 cup orange juice 2 teaspoons grated orange zest 1 teaspoon pure vanilla extract Powdered sugar


1. Pour oil to a depth of 2 inches into a large Dutch oven or large heavy skillet.

2. Place over medium-high heat and bring oil to a temperature of 350°F.

3. Meanwile, in a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon and salt.

4. Make a well in the center of the mixture.

5. In a separate bowl, whisk together the egg, milk, and butter. Stir in the apples, orange juice, orange zest, and vanilla extract.

6. Add this mixture to the well in the flour mixture, stirring just until dry ingredients are moistened.

7. Drop batter by rounded tablespoonfuls into hot oil.

8. Fry 1 1/2 minutes on each side or until golden brown. Drain fritters well on paper towels, and cool slightly.

9. Sprinkle with powdered sugar and serve warm.


Old Fashioned Fudge Pie Recipe

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Old Fashioned Fudge Pie Recipe

Old-fashioned Fudge Pie – Easy and Amazing! Recipe Type: Dessert Author: Lucy Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 8


3/4 cup unsalted butter, melted 1 1/2 cups granuated sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 1/3 cup cocoa 1 1/2 teaspoons vanilla extract 3 large eggs 1 unbaked 9-inch pie shell


1. Preheat oven to 350.

2. Combine all ingredients in large mixing bowl and whisk until well blended.

3. Pour into pie crust and bake about 35 minutes, or until center is set.

Puppies 1st day born

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Peanut and babies

Taken the day they were born.

Peanut and the puppies

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Peanut and the puppies

Ok I have to share a little bit about the babies in my life right now.
Peanut, my chihuahua, had 3 babies 2 weeks ago tomorrow. After pushing for 2 hours she had to have a c section. All 3 were put on oxygen as they were so little. All 3 of them fit under 1 of my hands. I was saddened when they told me they didn’t know if they would make it. All went well and they got to come home with me that night. My granddaughter Taylar calls them Dukie, Geeky and Little Puppy lol. I’m anxious for their little eyes to start opening. The picture was taken yesterday.
Stay tuned for more posts and pictures of mama and the babies and their progress.

Old Fashioned Candy Apples

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Who doesn’t remember old fashioned candy apples. A layer of crunchy cinnamon hard candy coats a crisp, tart apple in this old-fashioned favorite. You can substitute chopsticks or popsicle sticks for the skewers. If the candy mixture begins to harden before you are done, warm it gently over medium heat just until it liquefies again.

Prep Time: 20 minutes

Total Time: 20 minutes


8 apples
8 wooden skewers
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, like Red Hots


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

NOTE: If you have any candy left pour it onto a cookie sheet sprayed with vegetable oil. When it hardens break the candy up with a butter knife and you have homemade cinnamon candy.

Southern Banana Pudding

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Aw, homemade banana pudding. Who doesn’t remember this as far back as you can. This is such a homey, comfort food that pleases the palette and makes your tummy smile. This is the best recipe I have ever tried. If you have vanilla beans definitely use them!
If you love banana pudding you will feel that you have found heaven with this recipe. A must try recipe for all!


Courtesy of
Many traditional recipes for banana pudding use flour as a thickener, but mine uses cornstarch. I prefer the silky texture it gives the custard once chilled. Flour, at least in my experience, can make the finished dish a little grainy. I also use vanilla beans in my recipe because as the custard cooks the beans infuse the pudding with their rich, aromatic flavor. If you do not have vanilla beans just stir in two teaspoons of vanilla extract when you add the butter.

Southern Banana Pudding Serves 6

2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices 50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling. Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted.
Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.
Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.

Good Old Days

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As a child I remember going to my great grandmothers house and reading one of the best magazines that I thought existed at that time. Good Old Days magazine was the excitement of the trips to my grandmothers. I remember reading the stories and looking at the ads as I flipped through the pages, making sure not to miss anything. I would dream about the old days while looking at the advertisements for all of the products that used to be available at one time. I never got bored looking at the magazines and my excitement would rise when I knew we were going to grandmas.
After grandma passed I never saw another Good Old Days magazine.  30 years went by filled with many memories of those. Until one day looking at another magazine I saw a subscription card for Good Old Days. I was so excited as I raced to fill out the card. I couldn’t believe they were making them again. To my amazement I learned they never stopped. As a 9-year-old child I thought the magazines grandma had were all saved from the good old days, never knowing they were being published at that time. I still get excited when my new magazine comes in the mail and when I sit down to read it I am reminded of sitting on the floor at grandmas with the magazine in front of me. This is one of the biggest inspirations behind my blog.
If you have never read one of these magazines I invite you to pick one up and let your mind wander back in time to the good old days.