Gramp’s Kitchen – Poppy Seed Coffee Cake

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Poppy Seed Coffee Cake

1 cup butter or margarine
1 ½ cups sugar
4 egg yolks
2 ½ cups sifted flour
1 teaspoon soda
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
3 tablespoons poppy seed
½ teaspoon almond extract
4 egg whites beaten stiff

In a large bowl, combine butter and sugar; cream well. Add egg yolks; mix well. Sift together dry ingredients and add alternately to creamed mixture with butter milk. Add poppy seed and almond extract. In a small bowl beat egg whites until stiff peaks form. Fold into batter. Bake in greased and floured 12 cup bunt cake pan at 350 degrees for 60 minutes or until cake tests done. Top with lemon glaze or powdered sugar.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Gramp’s Kitchen – Tangy Dill Dip

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Tangy Dill Dip

1 cup low fat yogurt
¼ teaspoon dried dill weed or 1 teaspoon of chopped fresh dill weed
¼ teaspoon salt
¼ teaspoon fresh ground pepper

Combine all ingredients & chill in a covered container at least 2 hours before serving.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Little Elf’s

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The other day was a no-school day so my Daughter and I finished up another little craft project that my Sister had started before she passed away. I am pretty sure that these have been sitting around my Parent’s house for quite a while.

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All I had to do was hot glue the pieces that she had started together.

Gramp’s Kitchen – Refried Bean Dip

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Refried Bean Dip

1 – 16 oz can red kidney beans including the liquid
¼ cup finely chopped green onion with tops
½ cup low fat cottage cheese
1 – 4 oz can chopped mild green chillies drained
½ teaspoon ground cumin

Puree beans and liquid in blender. Sautee pureed beans & onion in a nonstick pan over medium heat until hot, stirring often. Stir in cottage cheese, chillies & cumin. Cover & refrigerate until cold.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Wordless Wednesday

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More Cross Stitching

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I worked on these little cross stitch Olaf monograms for Grandma & Nana. I think that they turned out super cute. I still need to figure out how I am going to finish them.

I’ve also been working on a knit hat and a crochet hat to add to the pair of mittens that I knit a while back.

Gramp’s Kitchen – Pumpkin Pie

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Pumpkin Pie

¾ Cup Sugar
2 cups bisquick
2 Tablespoons butter
1 – 13 oz can evaporated milk
2 Eggs
1 – 16 oz can of pumpkin
2 teaspoons of vanilla
¼ Teaspoon salt
2 ½ teaspoon pumpkin pie spice

Beat ingredients 1 minute in blender. Pour into a greased 9 or 10” pie tin Bake in a 350 degree oven for 50-55 minutes or until a knife inserted comes out clean.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Gramp’s Kitchen – Peanut Butter Pie

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Peanut Butter Pie:

2 – 3 oz cream cheese
¾ cup powdered sugar
½ cup peanut butter
2 tablespoons milk
Large carton of cool whip

Beat cheese and sugar until fluffy. Add peanut butter, milk, and cool whip. Place in graham cracker crust & refrigerate.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Gramp’s Kitchen – Cheddar Cheese Dip

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Cheddar Cheese Dip

2 oz Sharp Cheddar grated about ½ cup
1 cup plain low fat yogurt
1 tablespoon of minced fresh parsley
½ Teaspoon of salt

Combine all ingredients chill in a covered container at least 2 hours before serving

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy