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Are you ready for Easter?

sweetbasil

Well-known member
I just got back from buying cards to send out for Easter. I realized how much I miss receiving mail from my grandma. She used to send me a card every month and on holidays. Since she got her last heart attack, she is no longer writing and her recovery is not as we were expecting. She is not driving; giving up her car was a very difficult thing for her, since she was a "social butterfly," and always managed to take her friends who couldn't drive to appointments, gatherings, or to church.

We try to send her cards to cheer her up and call as much as we can since we don't live near her. I hope she will get a laugh from the Easter card she will be receiving on Friday.

Since Easter is around the corner, do you have any special recipes? I am trying to bake a coffee cake. This is my Aunt's recipe and I would like to share it with you.


You will need the following:
1. 9X13 in Pan
3/4 grease the pan with spam oil (I use butter)
1 cup brown sugar
1 cup of white sugar
2.5 cups of sifted flour
1 teaspoon of salt, 1 tablespoon of nutmeg
Take out 3/4 cup of mix for toppings (the brown sugar, white sugar, salt, nutmeg)
1 egg
2 teaspoons of Baking powder
Stir the ingredients together well and add one cup of milk
Bake 350 degrees for 1/2 hr. to 45 minutes.

I started my fifth class yesterday, I need to start drinking coffee to keep me awake reading the textbooks because they are as dry as tumbleweeds. However, I don't like coffee by itself, so I thought that having a piece of cake with it will make everything just perfect.
As they say, " a full stomach makes a happy heart" :)

P.S. If you have easy recipes for marination, please pass them along. I can make pastas, salads, sandwiches, casseroles, but I can use some help in polishing my marination skills :)
 

Big Muddy rancher

Well-known member
Jody is "Da Man " for recipes.

The rest of us old codgers would probably poison a skunk with our cookin'.


The women on this site are "Horse crazy" and you what they say about Horses crazy women and house keepin'.
:lol: :lol: :lol: :lol: :lol: :lol:
 

hillsdown

Well-known member
Big Muddy rancher said:
Jody is "Da Man " for recipes.

The rest of us old codgers would probably poison a skunk with our cookin'.


The women on this site are "Horse crazy" and you what they say about Horses crazy women and house keepin'.
:lol: :lol: :lol: :lol: :lol: :lol:

Hey , I am a heck of a chef and am cow crazy not horse crazy :lol: Unfortunately I do not use recipes and do not usually marinate anything, do spice rubs and the smoker quite a bit though. Cannot bake to save my life as that takes measuring.
Your coffee cake recipe sounds really good SB . My grandma was a wonderful cook and could do anything with almost nothing ,miss her very much too. She passed away a few years ago at the young age of 95 . I wish your grandma a speedy recovery and many more holidays together.
 

sweetbasil

Well-known member
Big Muddy rancher said:
Jody is "Da Man " for recipes.

The rest of us old codgers would probably poison a skunk with our cookin'.


The women on this site are "Horse crazy" and you what they say about Horses crazy women and house keepin'.
:lol: :lol: :lol: :lol: :lol: :lol:

"Big Muddy Rancher,"
Thanks so much for your feedback. Maybe we can get "Da Man" to share some of his cooking skills. I almost poisoned myself in my early days of cooking, but thanks to Youtube, I have learned a few tricks.
 

sweetbasil

Well-known member
hillsdown said:
Big Muddy rancher said:
Jody is "Da Man " for recipes.

The rest of us old codgers would probably poison a skunk with our cookin'.


The women on this site are "Horse crazy" and you what they say about Horses crazy women and house keepin'.
:lol: :lol: :lol: :lol: :lol: :lol:

Hey , I am a heck of a chef and am cow crazy not horse crazy :lol: Unfortunately I do not use recipes and do not usually marinate anything, do spice rubs and the smoker quite a bit though. Cannot bake to save my life as that takes measuring.
Your coffee cake recipe sounds really good SB . My grandma was a wonderful cook and could do anything with almost nothing ,miss her very much too. She passed away a few years ago at the young age of 95 . I wish your grandma a speedy recovery and many more holidays together.

Hi "Hillsdown,"

Thank you for your kind thoughts. I hope she recovers soon :( I use herbs too, but I need to learn some ways to marinate meat. Hope all is well in your little corner of the world.

P.S. I am sorry to hear about your grandma, my other grandma passed away two years ago too. She was so much fun and she too was 95. I don't know why, but it seems that women in earlier generations were "Queens" in the kitchen. There is nothing more delicious than "home made" cookies etc.
:)
 

MsSage

Well-known member
The women on this site are "Horse crazy" and you what they say about Horses crazy women and house keepin'.
There is a difference between cleaning and COOKING. I have gotten where I really only cook when Shoer is home.....no sense coking for one.
Easter I was going to have shoer home but he has to be in Colorado springs Sat so he will only be here one night. Oh and I have to work the next morning uugggg
 

sweetbasil

Well-known member
MsSage said:
The women on this site are "Horse crazy" and you what they say about Horses crazy women and house keepin'.
There is a difference between cleaning and COOKING. I have gotten where I really only cook when Shoer is home.....no sense coking for one.
Easter I was going to have shoer home but he has to be in Colorado springs Sat so he will only be here one night. Oh and I have to work the next morning uugggg

MsSage,
I agree with you, it is not fun to cook for only one person. I like to cook but if there is another person who will be sharing the meal with me. Hope that you'll take some time for yourself in the near future to relax.
 

Faster horses

Well-known member
I have cooked for almost 50 years, SB and I never marinated
anything. When you have good ranch raised beef, pork, poultry
I suppose it isn't as important to marinate.

I did buy some Weber Peppercorn marinate yesterday at the
store, tho. :D

Good luck with your cooking skills. Perfect practice makes
perfect, you know! :D

Cooking is fun, especially when you have someone else to
clean up the mess. :wink:
 

gcreekrch

Well-known member
Faster horses said:
I have cooked for almost 50 years, SB and I never marinated
anything. When you have good ranch raised beef, pork, poultry
I suppose it isn't as important to marinate.

I did buy some Weber Peppercorn marinate yesterday at the
store, tho. :D

Good luck with your cooking skills. Perfect practice makes
perfect, you know! :D

Cooking is fun, especially when you have someone else to
clean up the mess. :wink:

All good beef and lamb needs is salt. Chicken and pork have to be dressed up in order to entice one to eat them. :wink:

Soon as the Easter Bunny is in the stewpot we will be ready.


Our grandson and his parents will be here tommorow night. :D :D :D
 

gcreekrch

Well-known member
Faster horses said:
Enjoy your grandson!! And I know you will. Too bad
grandkids are only little once!


I liked Soapweed saying that the reason grandkids and grandparents get along is because they have a common enemy. :lol:

Sorry for stealing your thread sweetbasil.
 

leanin' H

Well-known member
I agree with Gcreek! (Man, that's hard for me to say) The only marinade a good steak or lamb chop needs is a little coarse salt and pepper. A truly "finished" piece of beef doesn't need much help in my opinion. It's the "supermarket" meat that requires some marinade to help it become palatable. :wink: Welcome to the site sweetbasil! Hope the best for your Grandmother!
 

jodywy

Well-known member
Going to try a leg of lamb this way Sunday.
Leg of Lamb Wrapped in Leeks
One 6-8 lb bone in American leg of lamb
10-15 leeks, chop off tops
1 cup olive oil
1/2 cup of roasted garlic, chopped
1/2 cup kosher salt
1/2 cup coarse pepper
¼ cup fresh, chopped oregano
¼ cup fresh, chopped thyme
1 cup red wine
Leg of American Lamb Wrapped in Leeks:

Pre-heat over to 250 degrees.

Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste using a mortar & pestle. Rub the whole leg of lamb with the paste.

Blanch the leeks in boiling water for 2-3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.

Set the lamb on a baking dish. Add the red wine to the pan and put lamb into oven. Cook until the internal temperature of the meat is 135-140 degrees for medium rare – approximately two and half hours.

Remove from the oven and let sit for 10 minutes before carving. The internal temperature will rise another 5-10 degrees. Shave the lamb and serve.

Now one we made up that I really like is butterfly the leg,
then stuff with dry bread crubs, some onion and garlic, and chopped up dried apricots. Tie the leg with twine(not baling twine ) poke a few holes in the outside and push a few slivers of garlic clove into the slits. Roast and then the last half hour glaze with apricot jam.
 

jodywy

Well-known member
sweetbasil our thought are with your Grandma, sure miss my grand parents, Dad and one son, but then time only goes one way.

and you notice the 2nd recipe there are no measurements I cook and look and taste , and sweetbasil is one of my favorite herbs when useing tomatoes , I use allot of rosemary and garlic on lamb, now beef chuck roast will get some red wine or beer in the liquid
 

gcreekrch

Well-known member
jodywy said:
Going to try a leg of lamb this way Sunday.
Leg of Lamb Wrapped in Leeks
One 6-8 lb bone in American leg of lamb
10-15 leeks, chop off tops
1 cup olive oil
1/2 cup of roasted garlic, chopped
1/2 cup kosher salt
1/2 cup coarse pepper
¼ cup fresh, chopped oregano
¼ cup fresh, chopped thyme
1 cup red wine
Leg of American Lamb Wrapped in Leeks:

Pre-heat over to 250 degrees.

Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste using a mortar & pestle. Rub the whole leg of lamb with the paste.

Blanch the leeks in boiling water for 2-3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.

Set the lamb on a baking dish. Add the red wine to the pan and put lamb into oven. Cook until the internal temperature of the meat is 135-140 degrees for medium rare – approximately two and half hours.

Remove from the oven and let sit for 10 minutes before carving. The internal temperature will rise another 5-10 degrees. Shave the lamb and serve.

Now one we made up that I really like is butterfly the leg,
then stuff with dry bread crubs, some onion and garlic, and chopped up dried apricots. Tie the leg with twine(not baling twine ) poke a few holes in the outside and push a few slivers of garlic clove into the slits. Roast and then the last half hour glaze with apricot jam.


There's the difference Jody. Ya don't have to leek on Canadian lamb so you can eat it! :p :lol: :lol:



It does sound good. :D
 
A

Anonymous

Guest
Well- since by Easter it looks like I will be going on about Day 15 of the family being stranded in town because the old Muddy Milk keeps flooding all the roads-- I was looking in the deep freeze and found an especially good looking T-Bone that should work well for an Easter Dinner... I might even whip up some biscuits and fry a few spuds to go with them.....
Be a nice quiet dinner with the Fellow I talk to regularly and myself...

Down to a couple of heifers and a couple of cows left to calve-- and they would all be days ago on spring pasture and on their own- even tho areas of the pasture still has 8-10+ foot high drifts- if the water wasn't too high to get them moved out.....
 

sweetbasil

Well-known member
Oldtimer said:
Well- since by Easter it looks like I will be going on about Day 15 of the family being stranded in town because the old Muddy Milk keeps flooding all the roads-- I was looking in the deep freeze and found an especially good looking T-Bone that should work well for an Easter Dinner... I might even whip up some biscuits and fry a few spuds to go with them.....
Be a nice quiet dinner with the Fellow I talk to regularly and myself...

Down to a couple of heifers and a couple of cows left to calve-- and they would all be days ago on spring pasture and on their own- even tho areas of the pasture still has 8-10+ foot high drifts- if the water wasn't too high to get them moved out.....

Your Easter plans sound perfect. I love the idea of making biscuits.... yummy. I think you all deserve a nice restful weekend after all of the work with the calving. Be safe and enjoy yourself on Sunday! :D
 

sweetbasil

Well-known member
Faster horses said:
I have cooked for almost 50 years, SB and I never marinated
anything. When you have good ranch raised beef, pork, poultry
I suppose it isn't as important to marinate.

I did buy some Weber Peppercorn marinate yesterday at the
store, tho. :D

Good luck with your cooking skills. Perfect practice makes
perfect, you know! :D

Cooking is fun, especially when you have someone else to
clean up the mess. :wink:

I try to buy different dressings and use them for marination. I agree with you, it is always fun to cook and know that someone is going to contribute to the dinner by helping with the cleaning. Have a wonderful weekend! :D
 

sweetbasil

Well-known member
gcreekrch said:
Faster horses said:
I have cooked for almost 50 years, SB and I never marinated
anything. When you have good ranch raised beef, pork, poultry
I suppose it isn't as important to marinate.

I did buy some Weber Peppercorn marinate yesterday at the
store, tho. :D

Good luck with your cooking skills. Perfect practice makes
perfect, you know! :D

Cooking is fun, especially when you have someone else to
clean up the mess. :wink:

All good beef and lamb needs is salt. Chicken and pork have to be dressed up in order to entice one to eat them. :wink:

Soon as the Easter Bunny is in the stewpot we will be ready.


Our grandson and his parents will be here tommorow night. :D :D :D

gcreekrch,
Hope that you'll have a wonderful weekend with your grandson and loved ones.
P.S. Chicken is tasteless, unless it is prepared with some sauce etc.
 
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