Butter Crust Cinnamon Treats

DSC04741When I was a little girl Sunday was the best day of the week. My Mother would spend the day making  “Sunday Dinner” The smell of her special breads in the early morning, the fruit salads, chilling in the refrigerator, the seasonal vegetables, She would make one cake and three different pies. early in the day, and there was always double the pie crust, to make sure there were plenty of her famous Butter Crust Cinnamon Treats.

Those Sunday dinners taught me how to set a formal table, how important a good conversation was, the importance of good manners, and instilled in me a gratitude to the parents who raised me.

When I grew up and started my family, I instilled  the same experiences in their life. Now I share those times not only with my children but also my grandchildren.

I hope that you hand down the special traditions you experienced growing up. Remember this, some of our best memories often center around the foods we grew up with. Be sure you pass on those traditions with your loved ones. So enjoy this delectible treat as much as I have!


1/2 cup chilled sweetened butter (1 cube)

1/2 cup chilled butter flavored Crisco

2Tbs sugar

1/3 cup cold water, chilled with ice cubes

2-2 1/4 cups sifted all purpose flour

1/2 cup granulated sugar

1Tbs ground cinnamon

1/4 tsp nutmeg

3 Tbs  sugar


In a large bowl sift flour, sugar and salt. Cut cold butter into chucks and add to flour. Add Crisco. With a pastry cutter, or two knives cut butter and crisco into pea sized bit with the flour. Slowly add water, 1 TBS at a time gently blending, until dough sticks together and pulls away from sides of bowl.  DO NOT OVER HANDLE DOUGH!!!. Form into ball and chill in refrigerator covered about 1 hour. Flour your pastry board, and roll into about 1/4 to 1/2 inch thick. In a small bowl mix the cinnamon, sugar and nutmeg. Spread sugar mixture over rolled out pie crust. Roll crust up jellyroll fashion, Pinch ends together. Arrange in pie tin in a “C'” shape. Bake in preheated 375 degree F. oven until golden brown. Cool thoroughly. Cut into i inch slices. These are best after setting overnight, but don’t be surprised to see them disappear before they have a chance to “set”!!

*PS* I have used this same recipe to make small shortbread,  jam filled cookies. In this case, simply cut the crust into about 4-5 inch circles; place a small amount  about 1/2 tsp your choice of jam or lemon curd. Fold the cirle in half, pinch the edges together. Bake in the oven about 15 to 20 minutes. These are wonderful. The picture  included is of the jam filled treats. YUMMY!!!DSC04745


Deep Dish Blackberry Pie

Posted On September 1, 2009

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* 6 cups fresh or frozen blackberries, thawed and drained
* 3/4 cup sugar
* 4 tablespoons cornstarch
* 2 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* double crust:
* 2 1/4 cup all-purpose flour
* 2 teaspoons sugar, divided
* 3/4 teaspoon salt
* 1/2 cup cold butter
* 1/2 cup shortening
* 1/3 cup cold water
* 1 egg white, beaten


1. Place blackberries in a large bowl. Combine sugar and cornstarch, sprinkle over berries.Add lemon juice and cinnamon and gently coat. Spoon into a deep pie dish,lined with crust.
In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; Line pastry dish. Add filling. Add top crust. Crimp edges. Mark crust with “BB”
3. Brush with egg white; sprinkle with remaining sugar. Bake at 375 degree for 55 to 60 minutes OR until crust golden brown and filling begins to bubble. Let pie cool on on wire rack. Enjoy!!

*** Hot tip!! I made this pie and this picture was actually baked in the oven in a brown coated pan for 55 minutes at 375 degrees F. The filling was really runny, I don’t know if it was because the berries were REALLY juicy, but I put the pie in the MICROWAVE for 6 minutes on high, and the filling thickened nicely. The picture of the berry pie you see is actually the results. The taste was FABULOUS!! Try this and you will find a new love in your life!! ENJOY!!

When You Watch Julie And Julie

I was initially hesitant to watch the Movie Julie and Julia. But I have to say that Merrill Streep played a magnificient Julia Child. I have never been a big fan of French cooking, but the creamy ,butter rich sauces , and glazed vegetables sold me. Merrill made Julia Child someone real and reachable. She made me actually wish I had been given the chance to know the “Great Lady” of French cooking.

Julie balances Julia off perfectly. Since  I actually  have a Julie who is close to the same age as Julie, I can say that Julie certainly represents the typical young woman. As a matter of fact I can see a lot of myself in Julie, when I was younger.

So, for all you cooks out there, if you want a good movie to enjoy, this is one for you. Who knows, maybe it will inspire you to try one of Julia’s recipes.

Linguine With Zucchini and Garlic


2 pounds zucchini (about 6 medium)

3 Tbs olive oil

2 Tbs finely minced garlic

1/2 tsp crushed red pepper flakes

* Kosher salt

12 to 14 ounces long pasta, such as linguine or spaghetti

1/2 cup grated parmesan cheese, preferably Parmigiano-Reggiano

1/2 cup crumbled feta cheese

1/4 cup chopped basil plus some sprigs for garnish


Set a large pot of water over high heat. Once it comes to a boil, cover and lower heat so water remains at a simmer.

Rinse and dry zucchini, then trim and discard ends. Cut zucchini in half, crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stoppin and turning zucchini when you reachthe sedy core. Shred until you have 4 cups. Save zucchini cores for another use ( dice and add to a summer vegetable soup.) Blot shredded zucchini as dry as possible with paper towels.

Heat oil in a large, heavy skillet over medium heat. When skillet is hot add garlic and pepper flakes, and saute only a minute or less until garlic starts to take on color. If garlic starts to color immediately, remove pan from heat for a few seconds.

Add zucchini and cook and stir until softened but still bright green, 5 to 6 minutes. Taste and seasoonwith salt. Set aside in pan. Add linguine and 1 1/2 Tbs kosher salt. Cook until pasta is al dente, according to package directions. Drain pasta and return to pot in whichit was cooked. Stir in parmesan and feta (parmesan will melt completely, but feta might not).

Add cooked zucchini mixture to pasta, and using two forks, toss to blend. Stir in basil, then season with salt as needed. Serve mounded in 4 shallow bowls and garnish each serving with a basil sprig. Or use as a side dish and mound in a shallow serving bowl with a bouquet of basil in the center. Makes 4 light main-courses, or 6 side-dish servings. A fantastic addition to your Summer menus! Enjoy!!

Rhubarb Custard Cake

Makes 15 servings


1 18 1/4 ounce box white cake mix(Duncan Hines is definitely the best)

1/4 tsp freshly ground nutmeg(optional)

3 cups diced rhubarb, cut into 1/2 inch pieces

1 1/2 cups granulated sugar

1 pint whipping cream (2 cups)


1. Preheat oven to according to cake mix directions.

2. Prepare cake as directed on package. Add nutmeg to batter. Pour batter into an 11X15 baking pan.(A 9X13 pan won’t work unless the pan is very deep; add 5 minutes to baking time.)

3. At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.

4. Bake about 35 minutes, or until the top pf the cake turns a light golden brown and begins to leave the sides of the pan. A tooth pick stuck into the cake part of the dessert should come out clean.

NOTE: This recipe was tested with a glass baking dish. If you use a metal pan, increase the temperature 25 degrees.

This recipe came from The Oregonian. It is wonderful!!

Argentinean Empanadas


The other night my son-in-law made these for a party. These are FABULOUS!!!


1 pound onions

1 pound lean ground beef

1 tsp salt

1/4 tsp white pepper

1 tsp oregano

1/2 tsp paparika

10 stuffed green olives with pimento, chopped into small pieces

6 hard boiled eggs, chopped into small pieces

1 package of Empanada wraps (La Saltena, can buy at Mexican market or in WinCo)


Saute onions until translucent in olive oil. Brown ground beef, season with salt and white pepper and Paparika. Drain meat and onions.  Add chopped olives and boiled eggs to meat mix. Blend well.Place 1 tsp of mix in the center of an empanada round. Fold in half. Seal edges. Brush top with egg yolk. Place on cookie sheet with 1/2 inch lip. Bake in 390 degree oven for 15-20 minutes, or until golden brown. Serve with rice, beans, and serve with a fruit salad. Makes 24. MARVELOUS!!

Warm Berries ‘n’ Dumplings

Posted On June 10, 2009

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1 pound frozen mixed berries

1 Tbs fresh lemmon juice

6 Tbs plus 1 tsp granulated sugar (divided)

1/4 cup water

1 cup all-purpose flour (spooned and leveled)

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

2 Tbs unsalted butter, melted

1/2 cup low-fat buttermilk

1/8tsp ground cinnamon


In a medium skillet, cook berries, lemon juice, 4 Tbs sugar, and 1/4 cup water over medium heat until slightly thickened, about 11 to 13 minutes.

Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 Tbs sugar; add melted butter and buttermilk, and stir until moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and remaining 1 tsp sugar and sprinkle over dough.

Cover pan tightly with foil and cook over medium heat until dumplings are set and tops are dry to touch, about 15 minutes. Serve warm. YUMMY!!!

Pot-Au-Feu (Simmered Beef And Vegetable Supper)

Posted On June 10, 2009

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1 chuck roast (3-4 pounds boneless; 4-5 pounds bone in)

3 to 4 pounds meaty beef short ribs (about 6)

Kosher salt

1 quart homemake or canned low sodium chicken broth

1 750 millilter bottle medium bodied red wine, such as syrah or merlot

1 quart cool water

2 bay leave

3 sprigs fresh thyme (or 1 tsp dried)

4 sprigs fresh parsley

2 heads garlic, out skin peeled and top third cut off to reveal Innin cloves

1 teaspoon whole peppercorns

1 onion, peeled and halved

2 tsp fine sea salt

4 large carrots, trimmed, peeled and halved lengthwise and crosswise

4 parsnips, trimmed peeled and halved length wise and crosswise

2 fennel bulbs, each trimmed and cut into 6 wedges

1 large rutabega, peeled and diced into 1 inch chuncks

Coarse Mustard Sauce

Garlic Horseradish Sauce


Trim excess white fat from chuck roast and short ribs. Lay the meat on a baking sheet and generously salt on both sides, rubbing it in, and cure at room temperature for 1 hour. In a 10 quart or larger tall stock pot, combine the chicken broth, wine, water, herbs, garlic and peppercorns. Bring to a boil on the stove top. Meanwhile, preheat a small skillet, preferably cast iron, over high heat, lay the onion in the skillet cut side down and sear undisturbed, until charred, about 5 minutes. Add it to the pot.

When the liquid comes to a boil, turn  the heat down to simmer and add the chuck roast and short ribs. Use tongs to submerge the meats into the liquid. Skim off any foam that rises to the top with a large spoon, and discard. Adjust the heat so that the liquid simmers, with small bubbles lazily rising to the surface. Simmer slowly for 2 hours.

Skim again and taste the broth, adding the 2 tsp sea salt if necessary. It should be as flavorful as a good soup. Add the carrots, parsnips, fennel and rutabaga, pushing them down into any available space in the  pot with tongs. Bring back to a slow simmer for 40 to 45 minutes more.

Using tongs to lift out the chuck roast and placing it on a cutting board. Fish out the short ribs and reserve for a separate dinner( see recipe for Shepherd’s Pie). Fish outthe heads of garlic and reserve for the gGarlic-Horseradish Sauce. Collect the vegetables with a slotted spoon abd arrange them in a large serving bowl. Separate the roast along the fat seams, trim excess fat and slice against the grain 3/4 inch thick. Add the meat to the serving bowl with serveral ladles of broth to moisten. Serve with Coarse Mustard Sauce and Garlic Horseradish Sauce. Serves 6 with leftovers.

Garlic Horseradish Sauce

1 head of braised garlic reserved from Pot  Au  Feu

2 tsp prepared horseradish

1Tbs beef broth from Pot Au Feu

1/2 cup sour cream

1 tsp freshly squeezed lemon juice

1/4 tsp salt

Freshly ground black pepper


Use your fingers to squeeze the cloved of garlic into a small mixing bowl. Add the horseradish and mash them together with a rubber spatula. Stir in the broth, sourcream and lemon juice. Season with salt and pepper. Transfer to a small serving dish with a spoon to pass at the table.

This recipe is from the Oregonian  some time in 2008. I hope you enjoy it as much as I did!!!

Maple-Pecan Pancakes With Warm Maple Syrup

Posted On June 10, 2009

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2 eggs

2 Tbs granulated sugar

1/4 cup unsalted butter,melted

1/4ncup pure maple syrup, plus about1 additional cup, warmed, for serving

1 1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp alt

1 1/2 cup whole milk

2/3 cup toasted pecans, chopped(see notes)

Vegetable oil


Arrange a rack at center position and preheat oven to 250 degrees F. Have ready a baking sheet.

In a large bowl, whisk together the eggs, sugar,butter and 1/4 cup maple syrup. In a separate bowl, mix together the flour, baking powder and salt.

Alternately add flour mixture and milk to the egg mixture, beginning and ending with flour mixture. Stir in the pecans.

Set a griddle or a large, heavy skillet over medioum heat and brush lightly with oil. Griddle or skillet will be ready when a few drops of water sizzle when spriinkled on the surface.

Pour a scant 1/4 cup batter per pancake onto prepared griddle or pan and cook until bubbles appear on the top surface of pancakes and the bottoms are golden, about 2 minutes. Turn and cook until golden brown on the other side, about 1 minute more. Transfer cooked pancakes to the baking sheet and keep warm in the oven. ( Don’t  stack pancakes because they will steam, and become rubbery.) Continue until all batter has been uses, adding more oil with each batch.

Serve pancakes with a pitcher of warm maple syrup. SPECTACULAR !!!!!

Chicken and Wild Rice Salad

This is a wonderful salad with just a trace of a kick. a great dish for a  brunch or with a light meal.


2 cups wild rice

4 cups chicken broth

2 cups cubed chicken breast

3 green onions, thinly sliced, including some tops

1/2 cup minced red onion

1 cup sweet red bell pepper

1/2 cup minced fresh parsley

Salt and Pepper to taste

1/3 cup raspberry vinegar

1/2 tsp Dijon mustard

2 Tbs sugar

2 Tbs Tabasco

1/2 tsp salt

2/3 cup virgin olive oil

Pine nuts or slivered almonds, roasted


Cook wild rice in chicken broth.  When rice soft and tender, drain.Toss together in a large bowl  rice,chicken breast, onions, peppers, parsley, salt  and pepper. Combine vinegar, Dijon, sugar, Tabasco, salt, and oil; Pour over sald. Garnish with pine nuts or slivered almonds. Sit back and enjoy!

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