Our Aunt Wanda Belle Tacy/And Lemons. #lemons

imageI like lemons and put them in my water all the time. But I’ve never met anyone who liked lemons more than my Aunt Wanda. Through the years she put lemons in everything she made from  cookies, cakes, frosting, candies, puddings and tarts. She served lemonade  and lemon sherbet. She was a great cook and prepared many meals for everyone she knew and if you took the time while eating you’d probably taste a hint of lemon in most things she made. She said the secret ingredient in most things was lemon. Added to spaghetti sauce or chili brought out the flavors of all the other vegetables  It makes me sad to think that my sweet aunt passed away on August 31, 2016. But I can’t dwell on that for long because she was so ready to see her Living God as she would say and point to heaven while in her hospital bed. Still she fought hard to get rid of the pneumonia in her lungs. She would try to eat even when she wasn’t hungry. She’d sit up and cough and take small steps around the room. But in the end  she was really sick and very weak and she told me we have to trust God because He knows what’s best for us. ๐Ÿ™

I have made lemon squares in her honor and I’m asking any of you to fix your favorite lemon recipe and send it to me and I will add it to this blog. She would have  liked this. Happy cooking! ๐Ÿ‹๐Ÿ‹๐Ÿ‹

image.jpegMix crust with 1/2 c butter, 1 cup flour and 1/4 cup powdered sugar. Place in the bottom of an 8×8 pan or tart pan like I did here. Bake 335 degrees for 20 minutes.

While the crust is baking mix 2eggs, 1 cup sugar, 2 T flour, 2 T fresh lemon juice and the jest of I lemon.

When the crust is done pour the mixture on the hot crust. Put in the refrigerator for at least 2 hours before serving.

PS  A special note of thanks to Lindsay’s Bakery for the delicious lemon coffee cake I took to Aunt Wanda at the hospital to help her and Uncle Bob celebrate their 60th wedding anniversary. She liked it so much she ate two pieces and we still had plenty to pass out to all the nurses on her floor. ๐Ÿ’•

Country Craft Fairs/Homemade Biscuits and Sausage

imageRecently on Facebook I was reminded of how fun our country’s outside fairs are. All  over Georgia, Tennesse, Alabama, North and South Carolina I have enjoyed participating in southern outdoor craft fairs. From spring until fall these craft fairs bring people together with music, food and expert craftmenship from all over the country. I have made wreaths and baskets and different handcrafted items but my favorite has always been cooking. It started one year when I brought homemade biscuits and fried sausage to make for our breakfast before the fair opened. The other artists started early setting up their booths and when the smell of the fresh biscuits and the frying of the sausage filled the air, here they came. They were willing to pay whatever I asked. So the next day I prepared a little better with help from dear friends, Diane Corn, Bea Chadburn and Don Bright who stayed up late to help me make and bake biscuits. It seemed no matter how many biscuits we made, we always sold out. Here’s the recipe for biscuits from our sweet Mimi Short.

Buttermilk Biscuits

Preheat oven to 450 degrees

Add  2 cups self-rising flour to mixing bowl and rub in 3 heaping T of shorting or butter. Add 1 cup buttermilk and work it together. Pour onto surface and roll out the thickness you want for your biscuits. Cut with floured cutter and place not touching onto a greased pan. Bake about 10-12 minutes or ’til the color of brown you like. Add cooked sausages or bacon. I alway have mustard and jelly available!

 

California/ Blueberry Muffins

I love baking in Alycia’s kitchen. The view from her window is spectacular and since you don’t have to worry about flying bugs she leaves the glass double doors open. She lives up high in the hills of Santa Barbara and you can see all the way to the ocean. The wind is almost always blowing and yet the sun is warm. Since I had hidden some of these delicious blueberries we picked at the blueberry farm I had enough left to make blueberry muffins with pecans this morning.

 

Outside Santa Barbara//Blueberries

Besides eating all you want of these luscious blueberries we were able to bring enoughย home to make this wonderful blueberry buckle recipe from a grandmother of one of Alycia’s friends. I love recipes passed down through the generations. As you can tell from the picture Heather and her younger kids and I are visiting my sister and her family again in Southern California for our yearly reunion.image