Jewell King's Johnny Cake

I know that there are millions of recipes for cornbread but I love Grandma Joy's the best. (I guess technically the recipe is from one of my Grandma's neighbors but who is counting!) 

I, however, might be a little biased on this one. If you start life eating this as your first cornbread it will ruin you for all others. I can't say that there is anything I would ever want to change. It's so good!

-Jennifer Figgins
daughter of Jesse Figgins and Mary Bryan

Jewell King's Johnny Cake

Joy Miller's handwriting. Jewell King's recipe.

Ingredients: 
2 T butter
1/2 cup sugar
1 egg
1 cup sifted flour
1 cup yellow corn meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cream the butter and sugar together.

Add the egg and beat well.

Sift together the flour, corn meal, baking powder, baking soda, and salt.

Add the dry ingredients alternately with the milk to the butter mixture.

Pour into a shallow 8"x8" pan.

Bake at 400-425 degrees for 30 minutes.

Marcia's Apple Painting

Way late in getting this to you!  This is a painting that I did over 20 years ago from pretty much the same spot as your picture in this blog post ... 

Picture from Apple Picking At Grandma Joy's, published on 10/24/13.

I had taken pictures around Grandma's farm and choose this to paint. Notice the apples on the ground in front of the old tricycle.  :-)

Painting by Marcia Chadly.

-Marcia Chadly
daughter of Max and Shirley Miller

_  ________________  _

Thanks for the awesome picture of your painting! I am also way late in getting this posted, but I wanted to share it with everyone.


-Jennifer Figgins
daughter of Jesse Figgins and Mary Bryan

Banana Cream Pie

Well I may not have gotten a punch recipe created for Selena last year, but I did make up a pie recipe for her! For Selena's bridal shower the girls (her bridesmaids) put on for her we decided to have a variety of pies instead of cake. 

It was kind of a country home theme. We had fresh cut flowers on every table, lace tablecloths, colorful bandanna doilies under the flowers, for drinks we had mason jars full of strawberry-limeade with a wedge of lime and of course a straw, and lots and lots of pie. I think we had about 10 or 12 different pies. It was a lot of fun, I think all the ladies enjoyed it.

I originally wanted to make my Grandma Joy's banana cream pie for Selena, but I couldn't find her recipe. I thought that I had it but it was amiss. I remember helping Grandma make it only a couple of times. She didn't make it very often but it was one of my favorites. I know that my new creation probably isn't even close to the same but it is a pretty quick and simple recipe.

Happy First Anniversary Meachams!

-Jennifer Figgins
daughter of Jesse Figgins and Mary Bryan

Banana Cream Pie

Ingredients:

1 pkg (8oz) cream cheese, softened
1 cup cold milk
1 pkg (4-serving size) banana cream flavored instant pudding & pie filling
2 cups thawed Cool Whip
1 Large banana
1 ready to use graham cracker crumb crust (6 oz)

Beat cream cheese, milk, and dry pudding mix in a large bowl with a wire whisk until well blended.

Gently stir in Cool Whip.

Thinly slice the banana: line the bottom of the pie crust with the slices.

Gently pour the pudding mixture over the banana slices. 

Refrigerate for 4 hours or until firm.

Optional: top with more  Cool Whip before serving.

Store leftover pie in the refrigerator.

Cheese Ball

As it is fair time again I thought that I would share with you the story of how my mother learned to pronounce "Worcestershire sauce." 

Now I want you to know that every time someone in our house tries to say "Worcestershire sauce" and fails miserably... the whole group then attempts to say it, inevitably ending in laughter. To lighten the mood my mom usually breaks out the story of how she learned the proper pronunciation of wu̇s-tə(r)-ˌshir- sauce when she was a kid.

When she was in 4-H she did a cooking demonstration using the cheese ball recipe listed below. I guess she must have had a hard time pronouncing "Worcestershire sauce" because her 4-H leader broke down the pronunciation of it for her and she practice it over and over and over. Due to all of her practicing she pronounced it perfectly in her demonstration! As a result she now has a great story to share and we all know how to properly pronounce it.

-Jennifer Figgins
daughter of Jesse Figgins and Mary Bryan

Cheese Ball

Joy Miller's handwriting.

Ingredients:

4 oz cheddar cheese

2 oz cream cheese

1 tsp mayonnaise (Miracle Whip or salad dressing)

½ Tbsp Worcestershire sauce

¼ tsp salt
½ tsp onions (chopped)

Mix together the cream cheese, mayonnaise, Worcestershire sauce, onions, and salt.

Form the cream cheese mixture into a ball.

Grate the cheddar cheese.

Roll the cream cheese ball in the grated cheddar cheese coating it evenly.

Chill in refrigerator until ready to serve.

Cucumber & Onion Salad

Donna Hendrickson, Jennifer Figgins, and the bathtub.

Do you remember making cucumber boats with Grandma? That was a lot of fun. And it smelled so good! We would scoop out the overgrown cucumbers and float them in the bathtub, or the big, round metal tub outside. Sometimes we would poke toothpicks in them and make animals too.

-Donna Joy Hendrickson 

daughter of Maurice and Marie Miller

Cucumber and Onion Salad

Ingredients:

4 cups sliced cucumbers

2 medium onions, thinly sliced
4 teaspoons salt
1 cup cold water
4 cups sugar
2 teaspoons dill weed
4 cups white vinegar

Thinly slice cucumbers and onions.

Layer the cucumbers and onions in a glass bowl.

Combine remaining ingredients in a saucepan.

Heat, stirring constantly, just to boiling.

Remove from heat and pour over cucumbers and cover.

Chill at least an hour to season and blend flavors.

Jen's Blueberry Pie

Well, this is my first attempt at a blueberry pie. This is not an old family recipe, it is one that I created by taking bits and pieces of different recipes that I found with a little of my own ingenuity mixed in. I must say, I think that it turned out pretty excellent!

Now, I know that the first time you make something you should follow the recipe you find, but I have never really been one to follow the rules when it comes to baking. I'm always thinking what could I do different. Sometimes it turns out to be a good thing, as was the case with my experimental blueberry pie! 

-Jennifer Figgins

daughter of Jesse Figgins and Mary Bryan

Jen's Blueberry Pie

Ingredients:
6 cups of blueberries (3 large pints)
1/4 cup all-purpose flour
1/2 cup granulated sugar (give or take)
A pinch brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tsp lemon juice
1/2 tsp lemon zest
1/8 tsp salt
unbaked single-crust pastry for pie

Crumb Topping:
1/3 cup granulated sugar
3/4 cup all-purpose flour plus a little
A pinch of cinnamon
1 1/2 stick cold butter
1/2 cup almond slivers

Place baking sheet in oven and pre-heat to 425 degrees. 

Wash and air dry blueberries.

Combine the blue berries with the rest of the filling ingredients. 

With a food processor combine the crumb topping ingredients until small crumbs have formed. 

Pour the berry mixture into the unbaked pie shell. 

Distribute the mixture, heaping it toward the center. 

Evenly coat the top of the berries with crumbs. 

Loosely cover the entire pie with aluminum foil and bake for 50 minutes at 425 degrees, then remove the foil and bake until the crumbs turn golden brown.

*Note: For a less runny pie add 1-2 tablespoons of powdered instant tapioca to the pie filling.

Lime Chiffon Pie

Let the Jell-O recipes begin! I don't know why but when spring and summer roll around Jell-O recipes are the ones that most come to mind for me. It is a good thing that there is an endless variety of them! 

Today I thought that I would share with you one that I first tried out for Selena's bridal shower. I know it's not a very fancy pie plate, I cheated a little and used a ready made graham cracker crust from the store, but it tastes delicious! 

-Jennifer Figgins

daughter of Jesse Figgins and Mary Bryan

Lime Chiffon Pie

Ingredients:
2/3 cup boiling water
1 pkg (4-serving size) lime Jell-O
ice cubes
1 1/2 tsp lime zest
2 Tbsp lime juice
2 cups thawed Cool Whip
1 ready to use graham cracker crumb crust (6oz)

In a large bowl stir boiling water into dry gelatin mix for at least 2 minutes until completedly dissolved. 

Add enough ice to cold water to measure 1 cup.

Add to gelatin; stir until ice is completely melted. 

Stir in lime zest and juice.

Add Cool Whip; stir with wire whisk until well blended.

Refrigerate 15-20 minutes or until mixture is very thick and will mound.

Spoon into crust.

Refrigerate at least 4 hours or overnight. 

Store pie in refrigerator.