Sunday, December 30, 2012

Never Grow Celery Again

How to re-grow celery from the base thank you Robin Shreeves for this post!
New celery will grow from the base of a used stalk. Give it a try. For your efforts, you'll get a free, edible stalk of celery in a few months and a fun experiment for the kids to keep an eye on all summer vacation.

Regrowing celery
Photo: Robin Shreeves
Granted, this may not be the way to solve the world’s hunger problems, but it’s a fun experiment. I saw a photo of celery re-growing on Pinterest, and I decided to give it a try.
I followed the Pinterest photo back to its original source on the 17 Apart blog and followed the instructions. Take the base from a stalk of celery, rinse it off, and put it in a shallow cup of warm water on a window sill. Change the water daily and keep an eye on it to see if any regrowth begins. As you can see from the photos below, there were significant signs of regrowth within five days.
Day 1: Celery base put in water.
Day 5: Celery base after five days of the experiment. Water was changed daily.
There was little to do except change the water and look at it daily for changes. As the middle of the base of celery began to re-grow healthy, dark green leaves and eventually stalks, the outside of the base began to turn brown and break down. That seemed perfectly natural, and I assumed that when I finally planted the stalk in soil, the outside would continue to break down and create natural nutrients for the new growth.
Day 8: Celery base with impressive, healthy regrowth.
It took only eight days for the regrowth to get to the point where I needed to transplant it into soil. My son and I took a container, filled it with organic potting soil, and planted the re-growing celery in the container. We placed it on top of one of the cinder blocks that border my vegetable garden so the rabbits couldn’t get reach it. We probably should have surrounded it with barbed wire, too, because within two days, it had been eaten down to a nub. The %$&* squirrels got to it! I didn’t take any photos of the celery in the soil, but for the two days it was in there, it continued to thrive. It didn’t seem to suffer any transplant shock at all.
I suppose I’ll have to console myself with the fact that the regrowth did end up as food — even if it wasn’t food I got to feed my family. It would have been great to watch the celery grow into a full stalk to harvest later in the summer and eat (and then see if we could get the base from the new stalk to re-grow). But, I saw enough of the regrowth to know that this was an experiment worth sharing. If you’re curious, give it a try. And, if you have children who are getting out of school just about now, this would be an easy, fun garden/science experiment to do with them over the summer.
From what I read from various sources, it takes two to three months (sometimes longer) for a mature stalk to grow. During that time, kids could be keeping a regrowth journal, recording what they see, measuring the height of the regrowth, and taking photos. My 10-year-old (yes, the 9-year-old I always write about turned 10 last week) eagerly checked on the celery every day and took some photos.
You can also re-grow green onions from their roots after you’ve used the green part. I think I may try that next. I don’t think the squirrels would be as likely to eat them.

Tuesday, November 27, 2012

Lemon Cake


Lemony Lemon Cake

FINALLY!! A  Great Lemon Cake

Lemon Cake
source: Ina Garten, Barefoot Contessa Parties!
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Wednesday, January 25, 2012

Lemon Ice Box Pie

Lemon Ice Box Pie (Adapted from a recipe found on 14 whole graham crackers, broken 1/4 cup sugar 6 tablespoons unsalted butter, melted Two 14-ounce cans sweetened condensed milk 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest 8 large egg yolks Preheat oven to 325 degrees. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture on the sides and bottom of a 9 inch pie plate. Set the pie plate on a rimmed baking sheet. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. Bake the pie for 25 minutes, until the center juggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze for at least 6 hours. Wrap a warm, damp kitchen towel around the side of the pie plate to release the pie. Using a hot knife, slice the pie and serve. Top with whipped cream if desired.
The ingredients are simple: sweetened condensed milk, sugar, graham crackers, salt, egg yolks, unsalted butter and lemons. Lots of lemons!
The crust was super easy. Break the graham crackers into small pieces, add the sugar and salt and pulse in a food processor until ground, but not powdery.
Pulse in short spurts until all crackers are broken up.
It's OK to have some chunks of graham crackers.
Now add unsalted butter to the food processor. Oops, I pulsed this and then realized I was supposed to melt the butter first. To improvise I poured the crust mixture into the pie plate and popped it in the oven for a minute to melt the butter. I mixed the crust ingredients until all grahams were properly buttered.
Press the crust mixture into the bottom and up the sides of a 9" pie plate. Set aside.
Grate (or zest) a few lemons. You'll need 2 tablespoons.
Cut the zested lemons in half and wheeze the juice. (Name that movie) You'll need about 7 juiced lemons to make 1 1/4 cups. This is a lemony pie
This juicer belonged to my great grandmother and it still works! There may be a newer way to juice fruit, but I'll stick with this old juicer. Set lemon juice aside.
In a medium bowl, whisk the condensed milk with the lemon juice (not the zest).
Separate the eggs and put the yolks in a large bowl.
Add the zest to the yolks and beat with a mixer until pale.
Add the zest to the yolks and beat with a mixer until pale.
Pour filling into the prepared crust. Put the pie on a baking sheet and bake in a preheated 325 degree oven for 25 minutes.
The center will juggle slightly and the edges should be set.
Cool the pie on a rack for 1 hour. Loosely cover the pie with plastic wrap and freeze for at least 6 hours.
When ready to serve, wrap the pie plate with a warm, damp kitchen towel to release the frozen crust. Using a hot knife, slice the pie and serve. Pucker up!

Monday, January 23, 2012

Hot Water Cornbread

This hot water cornbread is shaped into cakes and fried in hot fat in a skillet.I will make this bread when everyone is ready to eat and don't have time to wait.Make sure you fry it golden brown on both sides.always use the best corn meal it make them taste real good.sometime we just eat them just by them self.


1 cup cooking oil

1/4 melted shortening

3/4 cup boiling water

1 cup cornmeal

1 teaspoon salt


In a heavy iron skillet add oil. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet fry until golden brown. Hot water cornbread recipe makes 4 cakes, serves 4.

Friday, January 20, 2012

Fresh Peach Cobbler

Cobbler is a traditional dish the United States, it is usually a dessert consisting of a fruit filling poured into a large baking dish and covered with a rolled pastry dough, then baked in an oven until golden brown and bubbly. My Grandmother bless her soul would add red food color to her peach cobbler to make it a richer looking juice and taste so good and you just fell in love.

2 cans 32 oz peaches with juice or 7 large peaches

1 cup sugar

1 cup water

1/4 cup corn starch

1 1/2 stick butter

2 tablespoon vanilla extract

2 tablespoon lemon extract

2 tablespoon orange liqueur

2 teaspoon nutmeg

In a medium pot on medium heat, add peaches ,water, butter, sugar, nutmeg and cornstarch together until well blended until smooth.

Adding vanilla extract blend in mixture until smooth. adding lemon extract until smooth now add the orange liqueur blend well until mixture is thick. bake some of the crust until brown and place in mixture and stir in easy and pour in a baking dish top with pie crust and baked until golden brown at 350.

Butter Pie Pastry

Makes enough for a double crust 2 cups all-purpose flour teaspoon salt 12 tablespoons (1 1/2 sticks) firmly chilled or frozen unsalted butter, cut into small pieces 1/4 cup ice water Put the flour, salt and butter in a mixing bowl. Blend well with a pastry blender or the tips of your fingers, until the mixture is the texture of cornmeal. Add the ice water, mix quickly, and shape the dough into a ball. Dust the dough lightly with flour and shape into a flat cake. Wrap in wax paper, and put in the refrigerator to rest for 30 minutes.

Monday, January 9, 2012

Cream Cheese Pound Cake

Pound cake everybody knows a pound of everything right, each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than we can eat, and so the quantity is often changed to suit the size of the cake that is desired. Pound cake lover is everywhere which involves the substitution of sour cream for some of the butter, which also is intended to produce a more moist cake with a pleasantly tangy flavor.Some like to put a can of 7up soda make it more lemon taste Some of these variations may drastically change the texture and flavor of the pound cake, but the name pound cake is often still used. so was your flaver? just add it to the numerous variations on the traditional pound cake and be created.

Thursday, January 5, 2012

Southern Candied Yams

My mother made the best yams in the whole world and I am not kidding, well she was my mom so what can I say....

But her yams did melt in your mouth with lots of favor and look and smell so good.

You can tell a good candied yam dish just by looking at it....the color have a lot to do with it that bright orange and yellow color with that gloss of shine and that syrup of goodness.

What made the yams bright is the lemon juice and give it that clean and light taste.

I remember some one bought some candied yams to a church dinner and I just could believe how dark the dish of yams was.

I guess they used dark brown sugar and a lot of dark powder nutmeg and bake those potatoes in the oven to long,

Nobody did not eat those yams and I felt sorry for that sister or brother bring those to the church event.

Ohhhhhh I know what they did, they used the yams in the can and try to fix them up. please please don't ever uses sweet potatoes in a can to make candied yams.

Southern Candied Potatoes

Two cups water

3 medium potatoes cut peel and cut in 3 inch blocks

1 stick butter

1 teaspoon lemon flavor extract

2 teaspoon vanilla extract

1/2 cup sugar

1/2 cup light brown sugar

1 tablespoon nutmeg

1/2 cup corn syrup

Directions Peel the sweet potatoes and cut them into 3 inch slices add water and all ingredients into a pot with a top.

Cover and cook 40 mins or 1 hour until liquid has thicken.

Best Fried Chicken video

Fried Chicken With Paula Deen

Flounder fish Stew

1 lb Flounder fillet

1 cup chopped onion

1/2 cup chopped green bell pepper

1 (28 ounce) can tomatoes

2 cups peeled and diced potatoes

1 cup water 1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon thyme

 Directions: 1 Wash the flounder fillets and cut them into 1-inch pieces; set aside. 2 Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender. 3 Add the remaining ingredients and bring to a simmer. 4 Cook, covered, for 30 minutes. 5 Add the fish and cook for another 20 minutes. 6 Correct the seasonings if necessary and serve hot with cornbread.

Wednesday, January 4, 2012

Crab Cake

Ingredients: 1 can Crab Meat (backfin meat works better) 2-3 tablespoons Old Bay® Seasoning 2 tablespoons bread crumbs 1 tablespoon worcestershire sauce 3 tablespoons mayonnaise 1 teaspoon mustard 1 extra large egg (or 2 small eggs) pinch of parsley flakes a little diced green pepper (optional) salt pepper soul food seasoning hot sauce (optional) Instructions: Pick crab shells out of the crab meat. Add all ingredients in a bowl, adding salt, pepper, soul food seasoning and hot sauce as desired. Stir all ingredients together. Divide the mixture into small patties, each about half the size of a hamburger patty. Drop the patties into hot grease and allow to cook until brown on one side then turn over and brown the other. Fry similar to the way Fried Chicken is prepared. Remove from grease and lay the patties on paper towels to absorb the grease.

Tuesday, January 3, 2012

Sweet Potato Pie Recipe

Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.

4 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1 can of evaporated milk (use less if you what your pie thick)

1 1/2 stick of unsalted butter

1 tablespoon of vanilla extract

1 tablespoon lemon extract

1 tablespoon  nutmeg

dash salt 

1 1/2 cup of white sugar

2 deep dish pie crusts

Preheat oven to 425° F. Place sweet potatoes on a baking sheet and roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Or boil potatoes with skin on in water until fork tender. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.