DELECTABLE PINEAPPLE-GLAZED CARROTS

These wonderful glazed carrots are always a hit with the young and the old and everyone else in between.
This is one of my aunt, Nan Hamwey's, recipes. The pineapple-glaze sets them off and the flavors are undeniably powerful to the taste buds. I served them with a roasted chicken and sauted cabbage but they would be equally at home next to slices of ham or a platter of my Buttermilk Fried Chicken and a bowl of fresh cooked green beans.

6 big carrots, sliced
1 (8-oz.) can crushed pineapple, drained
1/2 stick butter
1/2 cup fresh orange juice
1/2 cup packed light brown sugar
 Combine the carrots with all of the remaining ingredients in a 12-inch baking dish. Bake, tightly covered, at 350 degrees for 1 hour. Enjoy!

"The day is coming when a single carrot, freshly observed, will set off a revolution."~

Paul Cezanne

VODKA PENNE

I am a certified beach bum. I learned to swim in the ocean. I long for it's breezes to wash down over me. I dream about the salt water covering my body. I long for the day that I will be able to live there. I worship the sun.

VODKA PENNE with FRESH SHRIMP

7 tablespoons butter

3/4 cup vodka

3/4 tsp. crushed red pepper

14-oz. crushed tomatoes in puree

3/4 cup heavy cream

1 tsp. salt

16-oz. penne, cooked al dente, drained

4 oz. grated Parmesan cheese

1 lb. fresh medium shrimp

Melt the butter in a saucepan.Stir in the vodka and crushed red pepper. Simmer for 2 minutes.

Stir in the tomatoes and cream. Simmer for 5 minutes.

(Favorite beach house-not my house-but a girl can dream.)

Add the salt and mix well. Remove from the heat.

Place the penne in a warm serving bowl.

Add the shrimp.

Add the tomato mixture and toss gently.

Sprinkle with the Parmesan cheese.

Garnish with chopped fresh basil or parsley.

Serve immediately.

Sea Fever

By John Masefield 1878–1967 John Masefield

I must go down to the seas again, to the lonely sea and the sky,

And all I ask is a tall ship and a star to steer her by;

And the wheel’s kick and the wind’s song and the white sail’s shaking,

And a grey mist on the sea’s face, and a grey dawn breaking,

 

I must go down to the seas again, for the call of the running tide

Is a wild call and a clear call that may not be denied;

And all I ask is a windy day with the white clouds flying,

And the flung spray and the blown spume, and the sea-gulls crying.

 

I must go down to the seas again, to the vagrant gypsy life,

To the gull’s way and the whale’s way where the wind’s like a whetted knife;

And all I ask is a merry yarn from a laughing fellow-rover,

And quiet sleep and a sweet dream when the long trick’s over.

PINEAPPLE COCONUT CAKE

My husband, Larry Forbes, dearly loves a luxurious cake. He is a huge fan of pound cakes as well. I found this recipe while pilfering through Pinterest and I knew that he would love it. He particularly loves moist and creamy cakes which need to be kept in the refrigerator. I was sure that this particular cake would make him overcome with joy. And I was right, but don't tell him I said that.

5 eggs, separated
1 can (20-oz.) crushed pineapple
1 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 1/4 cups sugar-divided
1/2 stick butter-melted
2 tsp. coconut extract
1 tsp. vanilla extract

Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.

Preheat oven to 350 degrees. In a small bowl combine flour and baking powder. In another bowl beat egg yolks until slightly thickened. Gradually add 1 cup sugar beating on high speed until thick and lemon colored.

Beat in butter, extracts and 1/2 cup reserved juice.

Add dry ingredients; beat until well blended. Beat egg whites with clean beaters on medium speed until soft peaks form.

Fold into batter. Transfer to 2 greased and floured 9-inch round cake pans. Bake 18 to 20 minutes. Cool 10 minutes then remove from pans to cool completely.

MOUSSE

4 cups heavy whipping cream

1 cup powdered sugar

2 8-oz. pkgs. cream cheese-softened

 drained pineapple

1/2 cup powdered sugar

5 cups coconut

In large bowl beat the 4 cups of heavy whipping cream until it begins to thicken. Add 1 cup powdered sugar; beat until stiff peaks form. 

In another bowl beat cream cheese, pineapple and remaining 1/2 cup powdered sugar, stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate for at least one hour. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. 

Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut on top and sides. Refrigerate until very well chilled before devouring. 

Serves 12

I prefer to regard a dessert as I would imagine the perfect woman:  subtle, a little bittersweet, not blowsy and extrovert.  Delicately made up, not highly rouged.  Holding back, not exposing everything and, of course, with a flavor that lasts.  ~Graham Kerr

From www.tasteofhome.com 

BEEF LIVER & ONIONS WITH BACON

I was raised in my maternal grandparents home where three meals a day was served each and everyday. Beef liver was one of my Mama Joe's best loved recipes by not only herself but both of her daughters and son, so it showed up quite often on the dinner table. None of us grandchildren would ever partake of it. We thought it to be a 'foul' thing that only adults could possibly stomach.

Moving forward through the years I worked in different Country Clubs and restaurants and Beef Liver & Onions was a highly popular dish. An Army chef by the name of Glen Hicks was leading the kitchen staff at Grandfather Golf & Country Club in Linville, NC and I was one of his front line cooks. Liver & Onions was a frequent dinner item that he liked to serve. Of course I rolled my nose up at him when he presented me a plate of the lowly liver. He coerced me to at least try one bite, I did, and the rest is history. I fell in love with it, pure and simply.

My husband and myself have a freezer full of grass-fed beef and beef liver is among the many other items. We love the grass-fed beef's sweet and savory flavor and the beef liver did not disappoint. Topped off with good bacon and sliced sweet onions, it's a beef liver lovers delight.

1 lb. grass-fed beef liver
fried bacon strips
sliced sweet onions
butter and olive oil
flour for coating
 Wash and dry the liver slices with a paper towel. Fry out the bacon strips. Place the butter and olive oil in a frying pan. When the butter has melted and the oil is hot dredge the liver in the flour and allow it fry until nicely browned on each side. Slice the onions and saute them out in another pan until they start to turn golden. Place the cooked liver on serving plates and top with the bacon and onions. Savor every bite.

"I believe that the older you get the more that your taste buds become refined...least way that is how it has always been for me."~Adele Forbes

CANDIED BACON PIMIENTO CHEESE EGG SALAD

I had bought the ingredients for Pimiento Cheese Salad and Egg Salad as I try my best to follow a low-carb diet. Then I had this ah moment when I thought well why don't I just mix it all together, which I did. Upon searching for such a recipe, I found one that I liked that I knew I could make my own, so I set about doing just that and this is what I came up with.

1 block of Extra-Sharp Pepperidge Farm Cheddar Cheese, grated
4 oz. jar of sliced pimientos, well drained
1 cup Duke's mayonnaise (is there any other kind) or more if needed
4 hard-boiled eggs, mashed with a potato masher
salt & pepper to taste
2 strips of Candied Bacon, well crumbled (the Candied Bacon recipe is the first one up on my blog)

Mix together the grated cheddar and pimientos.

Mix together the mayonnaise, mashed hard-boiled eggs. Salt & pepper to taste. 

Now mix together the grated cheddar and pimiento mix with the mayonnaise mix. Add the crumbled Candied Bacon...you'll be so glad you did. Store in the refrigerator. 

"I never met a pimiento cheese or an egg salad that I didn't like."~Adele Forbes