Tag Archives: food
Great as a side dish for all your summer BBQ’s.
1 lb. Carrots, peeled and sliced on the diagonal
1 small sweet onion, sliced very thin
½ medium Bell pepper, sliced thin
2 Tablespoons butter
2 teaspoons dried dill
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon celery salt
1. On a large sheet of non-stick tinfoil, place cut carrots, onion, bell pepper, and butter. Sprinkle with salt, pepper, dill, and celery salt.
2. Wrap entire package tightly so the butter does not leak out when cooking.
3. Place on grill in a section where the package will receive indirect heat. Grill in this low heat for 20 minutes. Do not open the package to check! It will begin to get soft when done.
4. Serve immediately.
Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
Blueberry Muffins are one of my favorite morning grabs. Blueberries were on special at the grocery store, and I purchased too many to eat all by myself. This recipe will be a perfect use for all those blueberries. Romancing the Bee always shares great recipes with her readers. Go and visit her site and see for yourself. You will Bee impressed, honey. 🙂
I’ve loved blueberry muffins since I was a girl. They’re even better made with honey!
2 1/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk or buttermilk
6 tbsp. honey
1 egg, beaten
3/4 c. blueberries
1 tbsp. sugar
1/2 c. butter or melted shortening
Wash blueberries and toss in sugar enough to coat (about 1 tablespoon). Sift flour with salt and baking powder.
Combine milk, honey, egg, blueberries and shortening. Add to dry ingredients, stirring quickly just long enough to moisten dry ingredients. Fill lined muffin pans half full.
Bake in 400°F oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Yield: 12 muffins.
- Honey Lemon Pound Cake With Lemon Icing (romancingthebee.com)
I just love Jennirific’s recipes. I had to repost this one, for sure! Enjoy! 🙂Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
Dessert is a favorite word in my vocabulary! Cakes, cookies, tarts, pies, puddings; they all have a special place near and dear to me. Baking is the first culinary adventure I embarked on, while standing on a chair in my mother’s kitchen stirring pudding to make pies. After some time, I graduated to cookies and my hunger for knowledge kept me testing out more and more recipes for sweet treats. Baking is common tradition shared in families, and mine is no different. The most fabulous pound cake ever is made into lambs every Easter by my godmother and covered with a unique cream cheese like frosting. She bakes, then freezes the cakes; which I think contributes to their dense, silky texture. The recipe is not mine to share, and even with it my results have never achieved lamb cake status. Some recipes are all about the method. I have included the Joy of Cooking pound cake recipe; which is very…
View original post 330 more words
I am always looking for a good salad for BBQ’s, get-togethers, and potlucks. This looks like a winner! Check it out! 🙂
April showers bring us May flowers, so the saying goes. The month of May also kicks off the outdoor party season! Graduations, Communions, Wedding Festivities, Summer Holidays, and my favorite type of party; the Just Because start in earnest this month. Many of the shindigs I attend are potluck style, with the host providing the main course eats and us lucky guests providing sides and appetizers. It is always interesting to see what others bring to share and of course swapping recipes and getting clued into the ingredient lists behind the tasty, but often heavily processed dishes.
Antipasto, meaning “before the meal” classically is the first course in a formal Italian meal. Traditional antipasto includes cured meats, olives, pepperoncini, anchovies, artichoke hearts, mushrooms, various cheeses, pickled meats and vegetables (either in oil or in vinegar). I was introduced to this collection of yumminess in grade school by an Italian classmate and eagerly…
View original post 347 more words
I woke up this morning to dreams of summer and Paul Bunyan doughnuts. Warm, dense, and delightfully spiced these buttermilk confections have been making mouths drool for decades in the Northwoods of Wisconsin. The opportunity to enjoy a fresh made doughnut at the cook shanty may be months off, but my desire to attempt to recreate this classic was today.