Wednesday, April 24, 2013

Hanging a Window Garden

This is just a short post to show you how to make sure your window garden doesn't hang/lean forward.  I've hung window baskets before but they've all kind of leaned forward and dumped out some of the soil and looked bad.  Here's a little trick that my father-in-law showed me.

Hold up your basket and mark where you want it to hang.  If yours is like mine, it will slide over your screws.  

Go ahead and screw in your screws and hang your basket .

Then place a small section of 2x4 between your basket and the wall.  Make sure you have it where it supports the basket.

Add your coconut mesh back in your basket and add soil and whatever pretty flowers you want. Then sit back and enjoy.

It doesn't look like much now but, the flowers that are in there will spread out over time.  I may add some more flowers later.

Sunday, April 21, 2013

Grandma's Coconut Pie

I have been wanting to make this for so long.  I went to my Grandma's house during spring break and spent the afternoon listening to old stories and going through her recipe box.  My niece and I were trying out something with Grandma's Red Velvet Cake recipe and instead came up with accidental Whoopie Pies.  Other than the fried red velvet fail, I had the most wonderful time at her house.

We were looking through her recipe box trying to find The Coconut Pie recipe.  I swear I found at least four other recipes for coconut pie.  Each time I pulled one out and asked if it was The One, she would say "No darlin', you'll know it when you find it".  She was so very right.  This is what The Coconut Pie recipe looks like.

I could hardly read what was on it.  This is one of those that you know is good because it's been handled so much.  Grandma said she's had to rewrite the recipe on here at least 4 times.  I look forward to this pie at all of our fall get togethers.  Of course, she has it memorized.  She's good like that.  On to the recipe.

Coconut Pie

2 pkg frozen coconut
1 1/2 cups milk
2 cups sugar
1 stick butter (melted)
1 tsp vanilla extract
1/2 tsp lemon extract (I used lemons juice)
4 eggs
2 frozen pie crusts

Preheat your oven to 350 degrees.  Thaw the coconut and melt your butter.  Mix all ingredients together in a large mixing bowl.  Place your pie crusts on a baking sheet and fill each pie crust. Be careful.  This will completely fill both pie crusts.  Carefully place the cookie sheet with the pies on it in the oven.  Bake for 35-40 minutes or until golden on top.  Take out and let cool completely.  Enjoy!!

Sunday, April 7, 2013

Yummy Goodness

I found this recipe at Welcome Home.  It's a page on Facebook that has some of the most amazing recipes.  This one is really simple and wonderfully delicious.

That plate came from a set that my husband and I got from his Grandmother after she passed away.

Crescent Roll Cheesecake
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract

1/2 tsp. Almond Extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray.  If you don't have any cooking spray, you can grease the pan with butter. Unroll and press 1 can crescent rolls into the bottom of your baking dish. Be sure to press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar, 1 tsp vanilla, and 1/2 tsp of almond extract.  Spread the mixture over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents.  Be sure to get some butter all over the top. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you think you need more of the mixture, by all means, add more.  Personally, I don't think you can have enough cinnamon and sugar. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Let cool.  Slice and enjoy with a nice cup of cold milk.  I think it's best when it's still a little warm.

Monday, April 1, 2013

Grandma's House: The Accidental Whoopie Pie

Grandma's house is one of those places that you go for comfort.  One of those mystical places that you can go to and you just  know that she will have our favorite juice in the fridge and favorite snack on top of the microwave.  Grandma just has a knack for knowing to have that something special for you when you arrive. 

Today, I was on a mission.  I wanted to learn how to cook some of her best recipes and hoping to learn some of her cooking skills.  I spent the afternoon at my Grandma's house with my son, sister, nieces, and my Momma.  Grandma got out her recipe box and we started going through and trying to find The Red Velvet Cake recipe.  She has some of the most amazing recipes.  I took The Red Velvet Cake recipe and adapted it to try to make red velvet hushpuppies.  Well, they were tasty but, they didn't look as appetizing as I had hoped.  I didn't use all of the batter after trying a few hushpuppies.  My niece, Rosie, decided to make whoopie pies out of the batter instead.  Those turned out pretty well.

While Rosie was making the whoopie pies, I was going to scan and download Grandma's recipes to her computer.  That didn't work either.  So my sister and I wrote down and took pictures of some of our favorites.  I found this one of Coconut Pie.

Red Velvet Whoopie Pies

You know that this is a good one to be that worn.

I've got all kinds of good ones that I will eventually share here on Crafty And You Know It.  For now, here's the almost red velvet hushpuppy recipe that turned into a good whoopie pie recipe.

Red Velvet Whoppie Pies

4 1/2 cups self rising flour
1 cup buttermilk (I used 2%milk.  It's what we had.)
1 1/2 cups vegetable oil
1 tsp baking soda
1 tsp vanilla extract
1/4 cup red food coloring
1 1/2 cups sugar
3 tsp cocoa powder ( I did add some more)
1 tsp apple cider vinegar
2 lg eggs

1/4 cup softened butter
8 oz softened cream cheese
7 oz marshmallow creme

For the pies:
Preheat your oven to 375.  Mix all dry ingredients in a large bowl.  Add all liquid ingredients and mix until smooth.  Using a small ice cream scoop, scoop the batter onto a greased cookie sheet leaving about 2 inches between dollops.  They will need to bake from 8-11 minutes.  They may cook faster than that.  If you can lightly push down on them and it springs back, they're done.  Once you take them out of the oven, let them cool completely.  

While they are cooling, you can make your filling.  With a mixer, mix together the butter and cream cheese until smooth.  Then, fold the marshmallow creme into the butter/cream cheese mixture.

You can now smear about a tablespoon of filling between two pies and enjoy.

See that plate?  That was my favorite plate at Grandma's House.