Exerted from "FORGET ME NOT", Recipes & Stories to Remember from Hospice and Palliative Care of Greensboro.
If I had my life to live over I would have talked less and listened more. I would have invited friends over to dinner even if the carpet was stained, or the sofa faded. I would have eaten the popcorn in the "good" living room and worried much less about the dirt when someone wanted to light a fire in the fireplace. I would have taken time to listen to my grandfather ramble about his youth. I would have never insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed. I would have burned the pink candle sculpted like a rose before it melted in storage. I would have sat on the lawn with my children and not worried about grass stains. I would have cried and laughed less while watching TV-and more while watching life. I would have shared more of the responsibility carried by my husband. I would have gone to bed when I was sick instead of pretending the earth would go into a holding pattern if I weren't there for the day. I would never have bought anything just because it was practical, wouldn't show soil, or was guaranteed to last a lifetime. Instead of wishing away nine months of pregnancy, I'd have cherished every moment and realized that the wonderment growing inside of me was the only chance in life to assist God in a miracle. When my kids kissed me imperiously, I would never have said "Later. Now go get washed up for dinner." There would have been more "I love you'," more "I'm sorry's."
But...mostly, given another shot at life, I would seize every minute; look at it and really see it, and never give it back. Stop sweating the small stuff. Don't worry about who doesn't like you, who has more, or who's doing what. Instead, let's cherish the relationships we have with those who do love us. Let's think about what God has blessed us with. And what we are doing each day to promote ourselves mentally, physically, emotionally, as well as spiritually.
Life is to short to let it pass you by. We only have one shot at this and then it's gone.-Erma Bombeck
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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Monday, March 1, 2010
BANANAS FOSTER BARS
If you love Bananas Foster, I simply adore it, then you will fall in love with these bars as well. Pack them in your gift giving Christmas tins and be prepared to share the recipe.
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted
Cooking Directions:Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.
" We share half our genes with the banana." [After the announcement Jun 2000 that a working draft of the genetic sequence of humans had been completed by the Human Genome Project.]
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted
Cooking Directions:Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.
" We share half our genes with the banana." [After the announcement Jun 2000 that a working draft of the genetic sequence of humans had been completed by the Human Genome Project.]
MONTEREY JACK CRAB CAKES
These delicious crab cakes make a memorable first course or hors d'oevre for your holiday feasts.
4 tablespoons (1/2 stick) butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon finely chopped red bell pepper
1/2 small clove garlic, finely minced
12 ounces lump crabmeat
2 cups (8 ounces) shredded Monterey Jack Cheese
2 green onions, finely chopped
2 eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon sherry vinegar
1 1/2 cups soft breadcrumbs
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
Aioli
2 cloves garlic
1/2 cup roasted red bell pepper, peeled and roughly chopped
1 teaspoon fresh lemon juice
1/2 cup fresh basil
1/3 cup mayonnaise
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper to taste
Cooking Directions: For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell peppers and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, sherry vinegar, breadcrumbs and cayenne. Stir in the sautéed vegetables. Cover and refrigerate about 2 hours.
For the aioli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper to taste.
To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1-inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated. Serve with the aioli.
COOKS NOTE: Refrigerating the crab mixture makes it easier for the cakes to hold their shape when patted together.
"...crabmeat, one of the world"s most delectable foods...Crab may be very close to what the God's eat if they have fisherman up there...."-James Michener
4 tablespoons (1/2 stick) butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon finely chopped red bell pepper
1/2 small clove garlic, finely minced
12 ounces lump crabmeat
2 cups (8 ounces) shredded Monterey Jack Cheese
2 green onions, finely chopped
2 eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon sherry vinegar
1 1/2 cups soft breadcrumbs
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
Aioli
2 cloves garlic
1/2 cup roasted red bell pepper, peeled and roughly chopped
1 teaspoon fresh lemon juice
1/2 cup fresh basil
1/3 cup mayonnaise
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper to taste
Cooking Directions: For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell peppers and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, sherry vinegar, breadcrumbs and cayenne. Stir in the sautéed vegetables. Cover and refrigerate about 2 hours.
For the aioli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper to taste.
To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1-inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated. Serve with the aioli.
COOKS NOTE: Refrigerating the crab mixture makes it easier for the cakes to hold their shape when patted together.
"...crabmeat, one of the world"s most delectable foods...Crab may be very close to what the God's eat if they have fisherman up there...."-James Michener
VICTORIAN PLUM PUDDING ( Dated Dec.6th, 2009)
"Hallo! a great deal of steam! The pudding was out of the copper. A smell like a washing day! That was the cloth. A smell like an eating house and a pastry-cook's next door to each other, with a laundress's next door to that! That was the pudding...like a speckled cannon-ball, so hard and firm, blazing in half of half a quarter of ignited brandy, and bedlight with Christmas Holly stuck to the top."~Charles Dickens, A Christmas Carol
4 slices of bread torn in pieces
2 cups of beef suet, ground
1 cup brown sugar
2 slightly beaten eggs
1/4 cup fresh orange juice
1 tsp. vanilla
1 1/2 cups raisins
3/4 cup snipped dates
1/2 cup diced mixed fruit and peel
1/2 cup chopped walnuts
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 tsp. mace
Soak bread pieces in the milk. Stir in the suet, sugar, eggs, orange juice and vanilla. Mix together the flour, soda, salt, cinnamon, cloves and mace. Add the flour mixture to the fruit mixture. Pour into a greased pudding mold. Steam for 3 !/2 hours. Cool at least 10 minutes before unmolding. Cut pudding and serve with Hard Sauce.
HARD SAUCE
Cream together1 stick butter and 1 tsp. vanilla. Add 2 cups sifted powdered sugar and cream until fluffy. Beat in 1 egg yolk and then stir in 1 stiff, beaten egg white.
4 slices of bread torn in pieces
2 cups of beef suet, ground
1 cup brown sugar
2 slightly beaten eggs
1/4 cup fresh orange juice
1 tsp. vanilla
1 1/2 cups raisins
3/4 cup snipped dates
1/2 cup diced mixed fruit and peel
1/2 cup chopped walnuts
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 tsp. mace
Soak bread pieces in the milk. Stir in the suet, sugar, eggs, orange juice and vanilla. Mix together the flour, soda, salt, cinnamon, cloves and mace. Add the flour mixture to the fruit mixture. Pour into a greased pudding mold. Steam for 3 !/2 hours. Cool at least 10 minutes before unmolding. Cut pudding and serve with Hard Sauce.
HARD SAUCE
Cream together1 stick butter and 1 tsp. vanilla. Add 2 cups sifted powdered sugar and cream until fluffy. Beat in 1 egg yolk and then stir in 1 stiff, beaten egg white.
Friday, February 26, 2010
MELT-IN-YOUR-MOUTH CHOCOLATE MAYO CAKE
My friend, Sharon Buchanun Fitzwater, submitted this recipe that she says is one of the best chocolate cakes ever. Thank you for sharing Ms. Sharon.
2 c. flour
1 c. sugar
2 t. baking soda
4 T. cocoa
1/4 t. salt
1 c. water
1 c. mayo
1 T. mayo
Milk Chocolate Chips sprinkled on top
(If you use the cake mix version, use yellow cake mix and add the mayo, water, and cocoa.)
Mix and pour into greased and floured 8x13 pan. Bake at 350 degrees for 35 to 40 minutes.
2 c. flour
1 c. sugar
2 t. baking soda
4 T. cocoa
1/4 t. salt
1 c. water
1 c. mayo
1 T. mayo
Milk Chocolate Chips sprinkled on top
(If you use the cake mix version, use yellow cake mix and add the mayo, water, and cocoa.)
Mix and pour into greased and floured 8x13 pan. Bake at 350 degrees for 35 to 40 minutes.
MORNIN' DARLIN' POTATOES (Dated Dec.4th, 2009)
Potatoes at breakfast are always welcome on my plate. Pass the ketchup please. And while you're at it, toss some cheese in with those scrambled eggs.
2 red potatoes, unpeeled
2 Yukon Gold potatoes, unpeeled
1/2 stick butter
1/2 cup chopped sweet onion
2 Tbsp. finely chopped garlic
2 Tbsp. chopped red bell pepper
2 Tbsp. chopped green bell pepper
2 tsp. paprika
pinch or two of cayenne pepper
kosher salt and freshly ground pepper to taste
Boil the scrubbed potatoes until almost cooked, about 20 minutes. Cool and cut into 1/2 cubes.
Melt the butter in a large skillet over medium heat. Add potatoes and remaining ingredients. Cook, stirring now and then until potatoes are browned, about 20 to 25 minutes. Serve with a smile :~)
Serves 4.
“"I'm feeling so good. I feel like a million bucks. I'm focused, I'm alert, I'm zippy and top of my game.. I've never felt better! I'm sharp as a tack right now. And what's weird is that I didn't get a good nights sleep last night. And they say that's the most important thing..Or is it breakfast they said?..That's the most important meal of the day, breakfast...yes. And then it's 'i' before 'e' I know that..Um.. diamonds are a girl's best friend. Dog is a man's best friend.. What was I talking about?..Oh that's right, that I feel great and I'm at the top of my game. And it's odd because I didn't get hardly any sleep last night. And, they say that's the most important thing."- Ellen DeGeneres
2 red potatoes, unpeeled
2 Yukon Gold potatoes, unpeeled
1/2 stick butter
1/2 cup chopped sweet onion
2 Tbsp. finely chopped garlic
2 Tbsp. chopped red bell pepper
2 Tbsp. chopped green bell pepper
2 tsp. paprika
pinch or two of cayenne pepper
kosher salt and freshly ground pepper to taste
Boil the scrubbed potatoes until almost cooked, about 20 minutes. Cool and cut into 1/2 cubes.
Melt the butter in a large skillet over medium heat. Add potatoes and remaining ingredients. Cook, stirring now and then until potatoes are browned, about 20 to 25 minutes. Serve with a smile :~)
Serves 4.
“"I'm feeling so good. I feel like a million bucks. I'm focused, I'm alert, I'm zippy and top of my game.. I've never felt better! I'm sharp as a tack right now. And what's weird is that I didn't get a good nights sleep last night. And they say that's the most important thing..Or is it breakfast they said?..That's the most important meal of the day, breakfast...yes. And then it's 'i' before 'e' I know that..Um.. diamonds are a girl's best friend. Dog is a man's best friend.. What was I talking about?..Oh that's right, that I feel great and I'm at the top of my game. And it's odd because I didn't get hardly any sleep last night. And, they say that's the most important thing."- Ellen DeGeneres
COOKIES-N-CREAM CAKE (Dated Dec. 4th, 2009)
Today is my daughter-in-law Tonya Oakes Forbes birthday and this cake is for her. She is married to my son Joshua and they have two beautiful and sweet girls, Trinity & Josalyn. Welcome to Facebook Tonya, I wish for you the most wonderful day!
1 pkg. white cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies
In large bowl, combine the cake mix, water, oil, and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
FROSTING:
1/2 cup shortening
4 to 4 1/2 cups confectioners sugar
1/4 cup milk
1 tsp. vanilla extract
Oreo cookies-whole and crushed
Beat the shortening, sugar, milk,and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with whole cookies and the bottom half of sides with crushed cookies.
Serves 12.
1 pkg. white cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies
In large bowl, combine the cake mix, water, oil, and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
FROSTING:
1/2 cup shortening
4 to 4 1/2 cups confectioners sugar
1/4 cup milk
1 tsp. vanilla extract
Oreo cookies-whole and crushed
Beat the shortening, sugar, milk,and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with whole cookies and the bottom half of sides with crushed cookies.
Serves 12.
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