Grandma's Old-Fashioned Cocoa

We all have wonderful memories of our childhood that flood our senses from time to time. Some of my favorite childhood memories are of the times we spend with our grandparents.

We spend alot of time with our grandparents, but especially with our  maternal grandparents who greeted us with warm smiles on every occasion.  Grandma would  always make certain that she had something special for us during each and every visit to her house.  She always had freshly baked cookies waiting in her cookie jar and in the wintertime she always treated us with her delicious old-fashioned homemade cocoa piled high with marshmellows.

Wintertime always reminds us all of our grandmother's old-fashioned homemade cocoa. She could whip it up in nothing flat and fill it chock full of an abundance of love for us all. I remember how she smiled at each and every one of us as she carefully sat that warm mug of cocoa in front of us. Our eyes magnified with joy as we nutured every sip until we reached the bottom of the mug.

My mother carried on the tradition with her grandchildren, And I have tried to keep the tradition alive in our family yet to this day. I hope you and your family will enjoy our old-fashioned homemade cocoa as much as we have.......

Grandma's Old-Fashioned Cocoa

Single Serving(1 large mug)

1 rounded tsp. baking cocoa powder
1-3 tsp. granulated sugar
dash of  salt
1 1/2 cups whole milk
1/4 tsp. butter
1/2 tsp. vanilla extract
*Marshmellows(optional)

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Large Serving(6 cups)

5 rounded tsp. baking cocoa powder
1/2 to 1 cup granulated sugar
dash of salt
12 oz. can evaporated milk
12 oz. can water
3 cups whole milk
1 Tab. butter
1 1/2 tsp. vanilla extract
*Marshmellows(optional)

In a heavy saucepan combine the cocoa, sugar and salt, mixing together. Add a small amount of the milk a little at a time to form a thin cocoa paste. Turn heat on medium, continue  slowly adding  the milk  until it is evenly incorporated into the cocoa mixture and there are no lumps. Stir this mixture consistantly so that it doesn't burn.

If you are making the large serving, now is the time to add the water, then continue to stir. Using a whisk is most helpful at this stage. Once the cocoa is warm, then add the butter and vanilla. Continue to slowly stir until the cocoa reaches the desired hottness. Do not let it come to boiling!

Pour into mugs or cups. If desired, add small or large marshmellows. Enjoy!

***You can refrigerate any leftover cocoa and either reheat it or use it  as chocolate milk. You can also fill popsicle holders to make homemade fudgesicles.

BALL VINTAGE BLUE CANNING JARS

 

 

Ball Vintage Blue  canning jars seem to be all the rage these days. And, it's now wonder since they have so many other uses other for use in canning fruits and vegetables.

They make fantastic storage containers for a variety of items. Let's face it...they add so much charm to any space. I like to store my coffee, tea, honey, nuts, etc. in them for display under my vintage kitchen cabinets.

You can use the same idea to display your vintage canning jars. Just secure a vintage zinc or a metal canning jar lid with ring under your cabinet with a screw, fill your jar, then screw into the lid.

If you don't have any Ball Vintage Blue canning jars you can simply use a new canning jar.  You can learn more about where to purchase Ball Vintage Blue  canning jars at: http://www.etsy.com/shop/uniquecozytreasures

APPLE-CINNAMON MUFFINS

APPLE-CINNAMON MUFFINS

2    cups all-purpose flour
1/3 granulated sugar
1    teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3    teaspoons baking powder
1    cup milk or cream
1/2 cup cooking oil
1/2 tsp.vanilla extract
1    large  egg, beaten
1    peeled, chopped large apple (1 cup)
*1/4 cup chopped walnuts(optional)
brown sugar for tops

Preheat oven to 400 degrees. In a large mixing bowl mix together the the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl beat the egg, then add the milk or cream. Mix together well. Add the oil then incorporate well with the egg, vanilla and milk or cream, then pour into the large bowl containing the dry ingredients. Stir until just moistened, batter may still be a bit lumpy.  Add chopped walnuts if desired.

Pour batter into muffin pan coated with butter or into paper or foil muffin cups.

Sprinkle each muffin with brown sugar.

On center shelf of oven, bake at 400 degrees for 18-20 minutes for regular size muffins or 20-22 minutes for large muffins.

Let rest 5 minutes, then remove from pan.

Yields 7 large  or 12 regular size muffins.

*May  replace 3/4 cup of the all-purpose flour with 3/4 cup whole wheat flour.

Easy Quick Skillet Quiche

Quiche traditionally takes anywhere from 30 to 50 minutes to prepare in the oven, but this Easy Quick Skillet Quiche takes only 15 minutes to prepare and is just scrumptous!

"EASY QUICK SKILLET QUICHE"
   (4 servings)

8 ounces frozen broccoli florettes
6 large eggs
1/4 medium onion chopped
1/4 chopped red, green or yellow pepper
1/4 teaspoon chopped garlic
1-2 ounces grated mozzarella cheese
dash ground nutmeg
salt/pepper
1/4 cup extra virgin olive oil

In a medium skillet cook the broccoli, onion, peppers and garlic in the olive oil until broccoli is just tender. Add the eggs, salt, pepper and nutmeg, stirring with a spatula until the eggs are incorporated and cooked throughout. Remove pan from the heat. Sprinkle the shredded mozzarella cheese over the top of the cooked mixture.  Cover, then let set a couple of minutes until the cheese melts. May be served with toast, bagels,  muffins or fresh fruit.

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PERFECT PECAN PIE

 Pecan is one of my favorite pie's in the whole world! Interestingly, I had never even tasted a Pecan Pie until about 5 years ago. However, after that first bite there was no turning back.... I was addicted!

This recipe comes down from my Aunt's finest old time recipes. It was the first Pecan Pie that I ever baked and the first Pecan Pie that I ever tasted. I have made a couple changes to the original recipe, however,  this an  absolutely devine pie.

PERFECT PECAN PIE

4 large eggs, slightly beaten
1 1/2 cups dark corn syrup
1 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 Tab. + 1 tsp. melted butter
1 1/2 cups pecan halves
Single uncooked pie crust

Preheat oven to 375 degrees.

Mix, roll out pie crust and place in  a pie pan.

Place the pecan halves into the bottom of the crust. Mix all of the pie ingredients in a medium size bowl, then pour into the pie shell. Bake at 375 degrees for 60 minutes.

Let filling set up  by cooling for several hours or overnight before serving. Do Not cover while cooling and Do Not place in refrigerator, to avoid failure of the filling setting properly.

Here is a great video showing how you can  make "Pie Crust the Easy Way".
http://uniquecozytreasures.blogspot.com/2011/11/pies-made-easy.html