Happy Christmas in July

🙂

We did our Christmas in July celebration last weekend.  It was a nice little get-together.  It was very simple because I just don’t have the energy right now to do anything more than simple but next year I’m going to do it up right.  A summer tree / beach theme / decorations / etc.

We do Mexican food for our Christmas so I stayed with the same theme for July Christmas.  I didn’t take a lot of pics but here’s part of my plate…

Enchilada casserole.  Pintos.  Cheesy jalapeño rice.  We also had 5 layer dip and queso.

I used this new flavor pack for the guacamole.  It’s really good.

The directions say to use the whole pack with just 2 avocados.  I only use one big heaping tbsp per avocado plus one tbsp sour cream per avocado.  My version is getting rave reviews here from everyone who tries it.

I also used my new toy to make some sugar free Watermelon Sherbet for a take on the lime / ginger-ale punch.  I made the ginger-ale with my Sodastream (sugar free).

It didn’t get the same rave reviews as the new guac mix…but I really enjoyed it.  Lime is better but I wanted to try something more ‘summery’.

For desert I made a sugar free Dr. Pepper cake.  I used my tried and true recipe just subbing various sugar free sweeteners.

I couldn’t believe I was able to create something that moist using gluten free flour and sugar free subs.

Boiling alternative sugar to make…

…a sugar free syrup to use in…

…homemade sugar free marshmallow fluff.  (This was ridiculously good.  I used it in place of the real marshmallows called for in the recipe).

I made the sugar free ‘Dr Pepper’ with the Sodastream and I couldn’t have been happier with the way the cake came together.

I think I’ve finally found my alternative sugar blend and I’ll share it here next month when I start experimenting with it a little bit more.  Up to now I’ve only experimented with ice cream and this cake.

I had an anemia blood work profile done yesterday to get a better look at what’s going on with that and I’m getting a massage this weekend.

Hope y’all’ve had a great week and have a safe / cool weekend. 🙂

Christmas Eats + Fav GF Recreation

How are y’all?  I missed you. 🙂  Hope your holiday was happy and sane. 🙂

First…some of our eats from the day

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We do a Tex-Mex Christmas.  Big surprise I’m sure. 😉 And this year every single drop of the meal was gluten-free. 🙂

Homemade Enchilada Sauce.

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My Meme’s Cheese-y Jalapeño Rice recipe.

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Seven Layer Dip.

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Refrieds.  The missing picture should be the Tamales.  The ‘star’ of the meal.

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Peppermint Hot Chocolate.  The best Egg Nog…like ever. 🙂

And now…the very best food of the day and the gluten-free recreation I’m most proud of to date. 🙂

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My annual holiday Kolaches.  Prune and sausage…plus one lone fig.  My Mema would always make me a small pan of figs on the side.  Y’all know that since I only get one batch a year in the summer I treat my fig preserves like gold.  There’s still 7 months before I can replenish my stash so I  didn’t want to waste a bunch in case these didn’t turn out. 🙂   

I’ve written about this before but I made my first batch of kolaches in elementary school for a heritage day presentation.  Bread doughs and especially kolache dough is in my blood.  When I got my celiac results I mourned the loss of plenty of stuff…but nothing more than Christmas kolaches.  Thankfully that one turned out to be a total waste of tears. 🙂

I took my regular kolache recipe (my Mema’s) and just subbed the bread book flour plus a little water roux.  I kept everything else exactly the same.  They were delicious.  The fam thought that no one would know they were gluten-free unless they were told.  I considered that pretty high praise coming from people who can still eat gluten. 🙂

What kinds of amazing stuff did y’all recreate this holiday?  Link it if you feel like sharing. 🙂 

My Earliest Christmas Memory

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I think I can speak for Sister Lupiac here when I say that in the grand parental lottery of life we are so very thankful to have drawn two of the best. Of course WE think they’re the absolute best. 🙂

Mama Lupiac is salt of the earth / mother earth personified. Papa L was an Eagle Scout…former Navy and is the most honest / hard working / respectable-to-the-core man I’ve ever known.

They raised us in a home where we were taught that ‘stuff’ and keeping up appearances aren’t even in the top 100 most important things in life. They were also very much of the ‘live it / mean it…don’t scream it’ type when it came to religion. Meaning show me with your actions…because lip service when it’s convenient means absolutely nothing.

Given that upbringing it’s not surprising that my earliest Christmas memory isn’t a toy. It’s a moment and a life lesson …that of course also involved cooking. 🙂

Our grandparents on both sides of the family lived within walking distance of their churches.

We always spent Christmas Eve with Papa L’s side of the fam and Christmas Day with Mama L’s.

So this particular Christmas Eve…Mama L let us help her make a cake. A plain white box cake with simple icing. Then she let us ‘decorate’ it with those little ‘red hot’ cinnamon dots.

Mama L was also the unofficial family photographer. She literally has thousands and thousands of childhood / holiday / random Tuesday 😉 pics. I know the pic of this cake is in there somewhere and so very badly want to find it.  I’ll update this post when I do.

Instead of eating this ‘masterpiece’ for Christmas Eve dessert the three of us walked down the street to the church and gave it to baby Jesus for his birthday. 🙂  She talked to the Father and he let us leave it at the altar.

No doubt he moved it as soon as we left but I have NEVER forgotten it.

Now granted I can’t think of one Christmas or birthday when I didn’t receive exactly whatever ‘stuff’ I wanted…but the real meaning of Christmas (and the most important things in life in general) were taught from the cradle and big props to Mama L for doing it in such an unforgettable way. 🙂

It was a tradition I’d always planned to continue with my own children but sadly my defective body has other plans. 😦   If I’d been able to have them though I think we would have made our cake like this.  Recipe at the end of the post.

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It’s cute and Christmas-y…and well this is me we’re talking about and I think we all know how much I love me some red food dye. 😉 I tried to find some of those little red hot candies for nostalgic decor but I couldn’t find ’em here in rural route.  Do they still make those?   And why oh why do some of my pics have a yellow (or brown) tint like on the left?  The actual icing is as white as it can be…like on the right.

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What’s your earliest Christmas memory?

This is going to be my last post til next Monday.

Merry Christmas to those of you who observe and good week wishes to those of you who don’t.

Y’all (and the blog in general) have been one of my greatest gifts this year. 🙂

Thank you…have a great week…be safe on the roads…and see you next week. 🙂

Vanilla Cake

1 cup Flour (125g…I used Cup4Cup but have also used my own blend)
1 tsp Baking Powder
pinch Salt
5 tbsp soft Butter
1/2 cup Sugar
1 Egg
1 tsp Vanilla
1/3 cup Milk

Preheat oven the 350 degrees

Mix flour, baking powder and salt.

Cream butter and sugar.

Add eggs and vanilla.

Add flour and milk.

For this particular cake I then divided the batter in thirds…dyed 1/3 green and 2/3 red.

Pour into pan(s) and bake 10 – 20 minutes depending on pan size and oven.  Know your oven.  🙂

**This amount makes one single layer cake (one round…or one square…or 3 of the little 4 inch mini rounds I used for this cake) and can easily be doubled or tripled.

My Favorite Christmas Cookie

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I saved the best cookie for last.  🙂

We weren’t a Christmas cookie family on either side of my family. In fact I was in 8th grade Home Ec before I knew Christmas cookies were even a ‘thing’. Even then I never really got into it.

Until I found this cookie. I made this recipe for the first time 10 years ago and it became an instant family favorite. I only make them 2 or 3 days before Christmas and then don’t make them again til the next year. They’re highly anticipated in the Lupiac household.

They’re sweet and soft and chewy and delicious and the red / green cherries make a pretty presentation.

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Sorry for this last picture.  I clicked some kind of color or filter or something because it doesn’t do the color of these cookies justice. They aren’t nearly as brown as they look in the pic and you can actually see the red / green much better than it looks like here.  The actual color is just a little bit darker than the dough.  I really hope to work on my pics in the new year.

I leave out the nuts and instead double the cherries (using both red and green).  For the first time I also used Cup4Cup for the flour.  It worked like a dream.

I’ll be back tomorrow with one last post before the holiday break.  See you then.   🙂  

 

One of My Favorite Days of the Year

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Backseat full of gifts.

Mama Lupiac and I have an annual tradition of going shopping for ‘Angel Tree’ little ones (and now they also include the elderly.)

When I got my lupus diagnosis…and along with it the news that I couldn’t have children…my heart broke into a million little pieces. It was the day before Thanksgiving so right at the start of the Christmas holidays. One day while walking through the mall on a Christmas shopping trip Mama L said let’s do the angel tree (to channel some of the sadness into a positive). It helped and we’ve done it every single year since.

It’s one of my most favorite days of the year and I wanted to share this today because while I’m in no way shape or form associated with the Salvation Army…I wanted to let y’all know that some Angel Tree locations are taking donations through Saturday.  The last week before Christmas is always important because most people pick the girl and /or little angels…leaving the older kids and especially boys on the tree.  😦

If you’re interested but not sure where to go…contact your local chapter for tree locations. They’re usually located in the mall and Walmart.

Hope y’all are having a great day too.  🙂

Praline Monday

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I tried a recipe from the bread book using Cup4Cup as the all purpose base for the bread flour blend.  It didn’t work well at all.  Definitely stick with one of the two blends recommended.  She recommends a simple blend and a more complex blend.  I’ve had the very best results with the simple blend.

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Mama Lupiac’s annual Christmas ‘trash’.  Look how I’ve got her trained to ‘stage’ food for my pics. I came through the kitchen and she’d put the green jalapeño things to the top for a pop of color.  🙂   I’m so happy she was able to make a completely gluten-free mix for me.  🙂  I don’t feel even a little bit deprived of this annual tradition.  This bowl has various types of Cheetos / Funions – regular and spicy / Pecans / Gluten – Free Goldfish and something else I’m forgetting.  We’re going on a shopping trip to a larger town this week and I hope to find some Glutino pretzels for the next batch.

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Made some Chicken Fried with oven baked potatoes.  I’m guilty of usually just throwing potatoes in the microwave.  Every now and then I get a reminder of why I shouldn’t do that.   They’re so much better straight out of an oven.

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Christmas Pralines.  As always…recipe is at the bottom of the post.  🙂

Do you say PRAY-lean or Praw-LINE?  You’re wrong if you choose the latter…but we can still be friends.  😉

My Meme used to make pralines year round but I save them for Christmas.  She also made them old school from scratch.  I ‘cheat’ and use pudding.  Butterscotch is delectable.  They practically melt in your mouth and I’ll probably end up making 3 or 4 batches by next week.

I have some more cookies on tap this week.  A hair appointment. A pedicure.  A shopping trip.  Some more bread.  Hopefully some present wrapping.  And a special cake.

What’s on the menu (food or otherwise) in your world this week?     

Pudding Pralines

Ingredients

1 small package COOKING type Vanilla or Butterscotch Pudding
1 1/2 cups Brown Sugar
1/2 cup Evaporated Milk
1 tbsp Butter
1 cup chopped Pecans

Directions

Line baking sheet with nonstick foil, wax paper or parchment paper.  The key here is to use something you don’t need to grease or spray.

Mix pudding, sugar, evaporated milk, and butter in a saucepan over medium heat.

Heat until the sugar and butter melt.

Insert a candy thermometer and cook without stirring until the thermometer reaches softball stage or 240*.  No matter how badly you want to stir it…don’t do it.  It’ll make your pralines grainy.

Immediately remove from the heat and add the pecans.

Stir with a heavy spoon until it starts to thicken and look less glossy.  Most recipes say to keep stirring until the mixture looks opaque.  I start scooping mine while it’s still a little bit glossy and just this side of opaque.

Quickly and I mean super quick 😉  scoop the pralines onto the baking sheet.  Don’t worry about any little stray strings or drops.  They break right off once they set up…leaving you with rounds.  Seriously don’t get caught up trying to make perfect drops.  The mix in the pan will harden if you take too much time.

Let the Pralines ‘set’ up for about 15 minutes.

Bread and Decorations

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Ciabatta rolls from the book I’m obsessed with.  Sorry in advance for all the bread that’ll be making an appearance here over the next few weeks.  🙂

The recipe in the book is for a standard large ciabatta roll but I wanted to try to recreate those cute little ciabatta rolls they have by the hot soup bar at Whole Foods.  I think I got them a little too flat but the taste and texture were amazing.

I’m really enjoying working with this bread flour mix.  I’m probably going to order some Expandex when it’s back in stock.  I love experimenting but I’d like to try the recommended brand too so I’ll have something to compare the ‘other’ brand to.  Without knowing exactly what it should feel like…it’s hard to tell how close my results are to her results.

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I had them with this brisket stew.  I wanted to share this Orrington Farms Slow Cooker seasoning packet because it’s gluten-free and the flavor was delish.  They have other flavors too.  I usually like to do my own seasonings but sometimes ya just need some salty package gravy.  🙂  It’s sea salt too.

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Christmas Tree pics.  🙂

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Bethlehem and my snow globe collection.  The Camel in the manger scene is the only remaining piece from the first Bethlehem Mema bought for her and Pappy’s first Christmas after Papa L was born.  🙂

I collect snow globes and receive one every year.  I love them and treat them like gold.  🙂

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My love for Martha as a lifestyle guru is only eclipsed by my love for Cristina Ferrare.  I just adore her.  She taught me how to make a turkey via the TV of course and when I was in undergrad I seriously scheduled classes around the original version of Home and Family.

The Hallmark Channel has revamped the show and the red / green ‘package’ on the left pic was a craft Cristina did last week.  I thought it was so creative and decided to do it after I put up the tree.

You take whatever painting or item you already have hanging around your tree and wrap it to match the tree decorations.  My favorite diploma hangs in that spot the rest of the year and I usually take it down for Christmas.  Once I got the new white tree up I realized I needed a pop of color behind it so I got some red wrapping paper / green bow.  It’s perfect.  It gives it a little backdrop of color.  Once again, Cristina to the rescue.  🙂

Cristina’s daughter, Alex is also celiac and has a blog if y’all want to check her out.

I’m not sure what’s on the menu this week.  I can tell my iron is plummeting again (gray eyes…bruising really bad) so probably a lot of red meat.  I do know I have a Christmas cookie planned for later in the week though.   🙂

Hope y’all had a great holiday week-end and are getting some good cyber Monday deals.  🙂

Quick Apple Spice Cake

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This turned out so well I had to share incase y’all need a quick last minute idea.

Recipe is at the bottom if you want to skip the nostalgia  🙂

Thanksgiving is the one holiday that we only spent with Papa Lupiac’s side of the family.  Mema had 3 sisters and they were all extremely close.  They all raised their children in different parts of the state but all retired to the same small town they were raised in.  All along each one of them took a holiday and had all of the extended family over.

Mema’s holiday was Thanksgiving.  She made a huge deal out of it.  And because it was the only holiday we didn’t also spend time with Mama L’s side of the family it was the only time I saw my all of the extended side of Papa L’s family.

So I associate Thanksgiving with an extremely hot house filled with a ton of people.  For some reason I also think of the year we were learning to do the Cotton Eyed Joe in PE class and I then I taught it to my little cousins in the backyard Thanksgiving morning…in shorts because it was still so hot out.  Hey. This is Texas.  Back then we spent a whole 6 week grading period learning to do a bunch of crazy dances in PE. 

I also always think of the year Mema let us drink wine with our meal.  Hello 11 year old wine headache / hangover.  🙂  Also hello never having a drinking problem after that.  😉

The dessert table at this shindig was always full of pies and I don’t really remember more than the occasional cake making an appearance.  But I think we’ve established here that I’m much more of cake girl.  🙂  When the sad day came that I had to start making my own Thanksgiving meal I added cake…apple spice cake.

It actually started as something I threw together to have for dessert when my sister and her SO came into town one evening before Thanksgiving but it was such a hit it became a new tradition (in addition to the pies of course).  Now I make it every Thanksgiving eve.

So this week I did a little of this…

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This gluten-free press in crust recipe.  Pressed into mini pie plate rounds using the tortilla press.  Individually wrapped in Saran and put in the icebox til the day of baking.

A lot of this…

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Pecan Pie filling.  Papa L broke up the pecans for me…he likes to be on the blog so thanks for helping me, Papa L.  🙂  I never chop my pecans.  I break em up by hand.

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Regular pecan pie for everyone else.

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Gluten-free crust for me.

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Gluten-free chess pie for me.  It cracked a little.  😦

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Regular chess for everyone else.

And then I did a little of this…

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The above mentioned throw together cake.

For those who can eat gluten it’s super simple.  For those of us who can’t?…a few more steps but still pretty simple.  🙂

The cake has 3 ingredients

1 box Spice Cake

1 can Caramel Apple Pie Filling

4 Eggs

If you’re not opposed to gluten-free cake mixes then it’s still pretty simple.  Just make sure the weight of your cake mix totals the same as a ‘regular’ cake mix.  If not get 2 boxes or how ever much you need to make it equal.

I tried a few gluten-free cake mixes and didn’t like the taste and / or texture.  So I make my own.

This is the recipe I mentioned a while back in the cake pop post.  You can make it plain or spice (probably plenty of other flavors too I just haven’t tried it yet). 

Amounts adapted from reading pretty much every ‘plain’ cake recipe on Martha’s site…then weighing things til the dry ingredients reached the equivalent of a boxed cake. 

Also note.. there are 2 different recipes here…the first is for making a full cake.  The second is for using just the dry ingredients from that full cake recipe to make a mock cake mix.  Just didn’t want anyone to get confused and end up with a soupy goopy mess.  🙂

Plain Cake

3 cups (375g) Flour  (1 cup or 125g)

1 tbsp Baking Powder   (1 tsp)

1/2 tsp Salt   (pinch)

1 stick softened Butter  (4 tbsp)

1 1/2 cups Sugar  (1/2 cup)

4 Eggs   (1)

2 tsp Vanilla (1 tsp)

1 cup Milk  (1/3 cup)

optional

1 tbsp Cinnamon Spice blend (I use Apple Pie Spice)

The number in parenthesis is the amount I used to make the small cakes for the cake pops.  The smaller amount makes a single layer and reminds me of the amount in those small Jiffy cake mixes. 

When I make this plain I use all white sugar and regular whole milk.

When I make it spice I use half white sugar / half brown sugar plus buttermilk.

So for todays cake…

I used the dry ingredients in this cake base as a ‘mix’ for the 3 ingredient cake.

Earlier in the week I weighed out my flour (375 g) then added the baking powder(1 tbsp), sugar (1 1/2 cup) and salt (1/2 tsp).  Mixed it around really well with a whisk and put in a Ziploc.

Today when I was ready to make the cake I threw it in the mixer.  Added 1 tbsp cinnamon spice blend, half a stick of soft butter plus 4 eggs and the can of pie filling.  Mixed it up on half speed for about a minute.  Baked at 350* for about 40 minutes.  I was using my small convection oven so definitely know your oven and adjust your time if needed.

I was so happy with the way it turned out.  🙂

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Happy Thanksgiving eve.  🙂

Red Velvet and Beer

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This is wordy and nostalgic and will probably only interest my family so if you’re not into that there are also pics…a song and the recipe at the end of the post…just scroll down.  🙂

I was going to make this post primarily about how much it sucks to have to make your own birthday cake but then I thought ‘Who am I kiddin’?’  I love to bake and would have been happy if I was making a cake for someone else so I might as well just accept it and move along.    Oh don’t get me wrong I wish my cake could still come from my favorite bakery because…well it’s delicious…but also it would mean I didn’t have this annoying disease.  But I do and it can’t so here were are…red velvet cake…a birthday and an anniversary.  🙂

Mema and Pappy Anniversary - Copy

Today would have been my Mema and Pappy’s 75th wedding anniversary.  They were married 62 years when she passed away.  I was born on their 33rd anniversary and all of my family birthday celebrations were also anniversary celebrations.

Pic was my 5th birthday and their 38th anniversary.  We couldn’t decide if that’s my little hand to the left of the pic or Sister Lupiac (she would have been almost 3).  If it’s mine I’m almost certain I’m asking them why we’re eating pie instead of that cake.  😉

Every birthday from one to twenty-nine Mema made a red velvet cake.  I was very spoiled by that and have always had a hard time accepting other red velvet cakes.  Thankfully a local-ish bakery made (until last year) a really good version and after she passed I got my cakes there.

And now?

Well now I have to try to recreate something so very special…something I’m such a huge snob over…AND I have to do it gluten-free.  Needless to say…I was scared of how it would turn out.

Before I go on let me say that I’m not interested in opinions on how much food color (or sugar or fat) is in this.  🙂  No self-respecting Texas baker is going to put prune baby food or beets in their red velvet cake.  Sorry.  Not here.  This should be self explanatory but hold onto your hats because apparently it’s not in some circles…red velvet cake is NOT a health food.  😉

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This is the recipe Mema used for the cake.  I have her original of this exact piece of paper complete with her red food coloring finger prints all over it.  I keep the originals of all of her (and my Meme’s) recipes / cookbooks locked up in safe storage.  Hey some people treasure gold…I treasure recipes.  🙂  One day I will pull them out and do an ‘old cookbook / recipe’ post but not today.

Legend has it that in order to sell more of his red food coloring plus vanilla and butter flavoring the Texas based owner of Adams Extract had his wife come up with this version of red velvet and then positioned these ‘tear off’ recipe ‘cards’ on the shelves in front of the red food color.

I realize there are other versions of the cake and other versions of how it was invented.  As far as I’m concerned my Mema invented red velvet cake and nothing you can say will sway me otherwise.  😉

So anyway on to the baking

a b

c d

e f

g h

h i

I followed the above Adams recipe just subbing my flour blend for the flour and butter for the shortening.   As always the recipe is at the bottom of the post.

j k

l m

In the early days of making red velvet Mema used the basic old school ‘7 Minute’ cooked icing.  She switched to a cream cheese icing in the 80’s and it’s my absolute favorite so that’s what I use.

I use a 1:1:1 formula for mine. 

1 eight ounce package Cream Cheese 

1 stick of Butter

1 box Powdered Sugar

Doubled or tripled as needed. 

1 2

4 5

Not too bad for my first decorated cake in many many years.  🙂

I was going for a ‘waves’ effect with the teal icing.  And the flowers are hybiscus…my favorite flower.  The pearls are way too big for this size cake but it was either these or little tiny ones which would have looked silly.  I’m scheduling this to post at midnight and haven’t cut the cake yet.  I will include pics of the inside of the cake in my next post. The scraps were delicious.  🙂

Mema and Pappy River

We took this family trip to tube the Guadalupe River in the Texas Hill Country the summer before my junior year of high school.  It was my Mema’s favorite trip.  She continued to talk about it until she passed away.  Raise your hand if your elderly grandma has ever tubed the river complete with beer in hand the entire way.  😉

We’re full Czech on Papa Lupiac’s side of the family.  That means two things…lots of polka music and lots of pevo (beer).  They had a life long friend who played polka music on the squeeze box at get-together’s.  Pappy always had polka music playing on Saturday mornings and Mema had a sign in the kitchen with the lyrics to todays song.  It’s also in safe storage with the cookbooks.  I’m using this song today because it’s just so ‘them’ and I know it will also make my family members smile.  🙂

Y’all know the one thing that would make this vid better would be if the beer bottles were Old Milwaukee.  😉   

Happy Anniversary Mema and Pappy.  🙂

I miss them all the time but always a little more on the day we share.  🙂 

Red Velvet Cake

1/2 cup Butter

1 1/2 cup Sugar

2 Eggs

1 tsp Vanilla

1 tsp Butter Flavor

1 large bottle Adams Extract Red Food Color

3 tbsp Cocoa

2 1/2 cups Flour

1 tsp Salt

1 tsp Soda

1 cup Buttermilk

1 tbsp Vinegar

Instructions

Cream butter.  Add sugar and beat til light and fluffy…about 5 minutes.

Add eggs one at time beating well after each.

Add flavors.

Make a paste of cocoa and food color and add to butter / sugar / eggs.   Mix well.

Mix together dry ingredients.

Add dry alternately with buttermilk.

Add vinegar last.

Beat until smooth.

Divide evenly into 2 or 3 pans and bake at 350* for 20 – 25 minutes.

Cool for 10 minutes in pan and then remove from pan and cool completely before icing.

Tree to Jar

2013-07-12 14.47.24 2013-07-11 20.08.50

2013-07-13 19.26.01 2013-07-13 19.27.27

2013-07-13 19.29.03 2013-07-13 20.06.39

2013-07-13 20.13.37 2013-07-13 20.13.44

Fig preserves made from figs off my late Mema Jane’s fig tree.

From around the age of 5 on one of my most favorite days of the year / summer was when she showed up with her fresh fig preserves.  As a child I rarely had peanut butter and grape jelly sandwiches.  Mine were mostly PB and Fig.  Then as I got older I would sit down with a jar of peanut butter, some Saltines and a jar of fig preserves and savor every bite.  After she passed I couldn’t even think about making the preserves myself without feeling too sad.  It took almost 7 years for me to get to a place emotionally where I could try to recreate her taste myself.  Now it’s one of my own summer rituals.  They’ve never once turned out her consistency but the taste is pretty close and I think of her with every stir.  🙂