Getting ready for school

Last weekend, while visiting Pell City, Alabama, we were honored to be given a tour of our cousin, Kelly's first grade classroom. As I looked around at the freshly waxed floors and the classroom that was quickly being readied for fifteen or more, bright-eyed, six-year-olds, I was exhausted by all the work she had done. I was also thinking how proud I was of her and how blessed these children were to take advantage of all of her careful planning and hard work.

Each classroom in the school had a "theme" with artwork everywhere -- bright colors to attract the attention of so many inquisitive little minds. Things have changed so much, since my children were in school. I don't believe they ever had a classroom quite this wonderful.

There were two computers, a TV and video equipment in this one classroom. It was amazing and wonderful. Everywhere I looked, there was something to make a child feel welcome.

Colorful name tags for each child.

And even a wall, painted in bright colors to help youngsters learn.

I also thought about all of the parents running around picking out school supplies and trying to find the perfect outfit for their child to wear that first day. I know it can be a bit overwhelming, but just think of teachers like my cousin Kelly at Eden Elementary. They are anxiously preparing for your child and 14, or more, of their new classmates -- cleaning, painting walls, sewing curtains, making name tags and literally hundreds of other tasks to get your child's school year off to a good start.

When you take your child into their new classroom, don't begin by telling the teacher how hard it was to get all the supplies on the list at the store. Please take a few minutes to look around at the classroom displays, take a deep breath and say, "Thank you for all you have done."

Applesauce from horse apples

Over the weekend, my sister and I picked horse apples -- a multipurpose apple, very popular in the south, that is good for applesauce, pies, jelly and for drying. I don't know why it is called a horse apple. I always thought it was because people would feed them to their horses.

I can also tell you that deer really, really love these apples. The deer were raiding them on a daily basis. That is one reason we had to pick them this weekend.

These apples are kind of a mix between a Yellow Delicious and a Granny Smith. They are very tart when green, become a little sweeter when ripe and tend to remain firm when other apples fall apart. My mother always used them for her canning and baking, so I am very fond of the flavor.

Horse apples don't have to be peeled, they can be washed, cored and cooked, then pushed through a sieve and the peelings can be separated from the the apple this way. But these seemed pretty knotty and had too many spots so I peeled them and boiled them, drained off all the juice and made applesauce.

It is a little tart and I could add some sugar, but I prefer to leave it unsweetened -- maybe with a little cinnamon. It will go in the refrigerator until I have time to can it. I will then heat it up before putting it into jars for hot water bath canning.

The juice I put aside will be used to make jelly, but I will give more information on that later.

Layered Greek Dip

Over the weekend, I received an email from my friend Janice Hammock with a new recipe. It looks like one I will use often and I think most of you would like it, too.

Janice is one of the best cooks I know and I am pleased to share one of her recipes.

LAYERED GREEK DIP

1 (8 ounce) package cream cheese, softened (low fat is fine)
1 tablespoon freshly squeezed lemon juice

1 tsp dried Italian seasoning

3 cloves garlic, minced
1-1/2 cups prepared hummus (I like roasted red pepper)

1 cup chopped cucumber

1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives

1/2 cup crumbled feta cheese (reduced fat is fine)

1/3 cup sliced green onions 

pita chips

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.
2. Spread cream cheese mixture into deep 9-inch pie plate or oval platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.
3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips.
Servings: 16

Yield: About 2 1/2 cups of dip

Carrot cake cookies

I found this really great recipe on MarthaStewart.com. My husband really, really loves carrot cake so I knew as soon as I saw the recipe I would have to make him some carrot cake cookies.

I often feel free to take liberties with recipes. I have been successful and also have regretted it. Sometimes I make the recipe first and then adjust it to my liking. With this one, I took liberties right away to make a few changes and thankfully, it worked out fine.

The original recipe called for raisins and that would have been good, but I knew my husband would like cranberries, rather than raisins in this recipe. It also called for ginger and I substituted cinnamon. I also didn't care too much for the original filling recipe. It called for too much butter and cream cheese and not quite enough confectioners' sugar. I also knew he would not like it if the filling was flavored with lemon juice. He really doesn't like lemony desserts very well.

If you want to see the original recipe, go to the website. I just think my cookies are the southern version of that recipe. I took them to a family gathering and they all seemed to appreciate them and I like the idea of the filling in the center. It made this a really special dessert.

I baked the cookies on a stoneware baking sheet -- otherwise, I would suggest parchment paper, as is called for by the original recipe. This cookie would have a tendency to stick if not baked on stoneware or parchment paper.

I baked them a little longer than it said on the recipe. They reminded me of Little Debbie Oatmeal cakes -- but from scratch. I cooled them on a rack and then put the frosting in the center. I will make this recipe again. See the recipe, below.

Carrot Cake Cookies

1 cup butter
1 cup light brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
1-1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
2 cups rolled oats
1-1/2 cups finely grated, peeled carrots
1 cup dried cranberries

Filling
1/2 package (3 oz.) cream cheese
1/4 stick of butter
2 or more cups confectioners' sugar (add until frosting is creamy)
1/2 vanilla flavoring

Preheat the oven to 350 degrees.

To make the cookies: cream butter and sugar, add the eggs and cream. Add the flour, cinnamon and salt. Stir in the oats, carrots and cranberries. Refrigerate for half an hour for a better consistency before baking. Drop by tablespoons onto baking sheet (stoneware or on parchment paper) and shape with a spoon until they are flat and round. Bake for about 18 to 20 minutes or until lightly browned. Cool and spread a heaping teaspoon of the filling in between two cookies.

For the filling: cream the butter and cream cheese and flavoring, slowly add confectioners' sugar until it is creamy and firm.

This will be fine at room temperature for a day but after that, store them in the refrigerator.

Blueberry pickin'

Last evening we went to our cousin's house to pick blueberries. The photos I took don't show how many wonderful, delicious blueberries that filled their bushes. We picked and picked until it was almost dark. It was wonderful.

Their daughter has been getting up every morning and picking blueberries. She is trying to keep up with the abundance of ripe berries she finds each morning but there are so many blueberries that it is hard to keep up.

My sister and I each picked a gallon plus a little more. I know we will really enjoy these fresh berries. When you pick them, they are fresher than at the store -- and I think more delicious.

My favorite way to have them is just plain as a snack but I also like them in smoothies, over cereal, with yogurt and with whipped cream. They are also good spooned over vanilla ice cream. I have been known to add them to a pound cake, too.

The good thing about blueberries is they are full of antioxidants and give your nutrient counts a real boost. I really appreciate my cousins for inviting us over to share in their harvest.

Corn bread salad

While we were in Pell City, Alabama, this past weekend, we went to the Pell City Steakhouse one day for lunch. I am sure steak might be a specialty at night, but for lunch it is the vegetable plate, served every day.

I always love a good southern vegetable plate and this was really good. They offered a few things I have never had. The first thing I had to try was Corn Bread Salad. I was pleased with the entire meal. From the top, clockwise, my plate consisted of corn bread salad, collards and cabbage, black-eyed peas and pear salad. I also could have had corn poppers and rice pudding with lemon sauce but it was the Corn Bread Salad I could not resist.

I thought I had heard about every kind of southern food there was, but not Corn Bread Salad.

It was just a bunch of ingredients, tossed in a mayonnaise based sauce, but this mix of southern ingredients was a taste of the south to me. It was nice to have a hearty cold salad on a very steamy day. I really enjoyed it and when I told my cousin how much I liked it, she was determined that I had the recipe when I left. I sure did appreciate it.

It wasn't the exact recipe as the salad in the restaurant, but it was pretty close. I made it yesterday to take to a family dinner and had to share it. First, I will give you recipe from the cookbook and then I will give you the recipe the way I made it. A little different, but more like the Pell City Steakhouse version.

Here's the original recipe from:

The Pell City Cookbook, 
submitted my Marlin Zane

Corn Bread Salad

1 envelope of Ranch-style dressing mix
1 16 oz. container sour cream
1 cup mayonnaise
1 nine inch pan of Mexican corn bread, crumbled (I used regular corn bread)
1 16-oz. can pinto beans, rinsed and drained
3 large tomatoes, chopped
1/3 cup chopped bell pepper
1/3 cup sliced green onions
2 cups shredded Cheddar cheese
10 slices bacon, cooked and crumbled
2 17-oz. cans whole kernel corn, drained
Tomato wedges (for garnish)

Combine first 3 ingredients

Place half of the corn bread into a large serving bowl. Layer half of the beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over corn bread. Top with half of the sour cream mixture. Repeat layers with remaining ingredients. Garnish, Cover and refrigerate at least 2 hours before serving. Yield: 8 servings

Corn Bread Salad
(my version)



1 16-oz. jar of Ranch dressing (the refrigerated kind)
1 cup of sour cream
1 nine inch pan corn bread, crumbled (I thought Mexican corn bread might be too spicy for many)

2 16-oz. cans pinto beans, drained
3 large tomatoes, chopped
1/2 cup chopped bell pepper
1/2 cup sliced green onions
2 cups shredded Cheddar cheese
10 slices bacon, cooked and crumbled
1 cup frozen whole kernel corn, thawed

Combine first 2 ingredients

Crumble half of the corn bread into a large 9 x 13 serving dish (or trifle bowl). Layer 1 can of the beans, tomatoes, bell pepper, green onions and corn over corn bread. Top with half of the Ranch dressing mixture. Repeat layers with remaining ingredients. Top with cheese and crumbled bacon. Cover and refrigerate at least 2 hours before serving. Yield: 8 to 12 servings.

In the restaurant, it wasn't layered, but put in a bowl and tossed with Ranch dressing. It had a little pickle relish, too, but I think it is better without relish. I think it looks prettier served as a layered dish because it is kind of white with the cornbread but it doesn't have to be layered.

Corn Bread Salad might be a standard recipe in Alabama but I have never had it here in Georgia. I would love it if someone would like to share their Corn Bread Salad recipe.

Cousin's Reunion: Pell City, Alabama

This past weekend I attended my annual Cousins Reunion. Last year, we went to Andrews, North Carolina. This year, we went to beautiful downtown Pell City, Alabama. It is the home of our cousins -- the Hicks, and a very nice town. Above, see the courthouse.

Pell City is in Saint Clair county -- with two county seats. Pell City is one and Ashville, Alabama is the other. In the county's early history, since travel was not easy and the county was divided in half by a mountain, they concluded that having two county seats would better serve the local residents. The transportation issues have long since been cleared up, but the county officials have decided to keep both county seats. I thought that was so interesting and unique -- but a little confusing. The officials split their time between the two county seats.

I don't think I have ever seen an inland town more favorably located. It is less than an hour from the shops and attractions of Birmingham and on Martin Logan lake. It is just two hours from Atlanta. It has it all -- mountains, lakes, pretty vistas and above all, nice friendly people. I thought it also had some good eating places, plus plenty of familiar local stores and antique and thrift stores.

We drove about two hours on Friday morning and were there in plenty of time for lunch. We went to a very nice restaurant named LUNCH and our lunch was wonderful. Plenty of green salads and whole wheat -- just like I like it.

We went to a beautiful antique store that holds a monthly auction downtown and then went for a walk in the downtown area. I was fascinated by the granite blocks, framed by bricks, marking the location of old stores. You can see one of the blocks above. The stores have made major changes over the years, but it was fun to see what had been there originally.

I thought the most interesting reuse of a store building was the one above. What used to be a 5 and 10 Cent Store is now a ...

jewelry store. See the photo above. Isn't that perfect! Talk about moving up!

Above, Judy and Eric Hicks, our "host cousins" on the streets of Pell City.

That night we went to a famous restaurant called, "The Ark," a popular "hole in the wall" restaurant, just east of Pell City. Our hosts told us that in the days of prohibition, the restaurant floated out back on the lake because alcohol could be served on water, but not on land. Later, when alcohol could legally be served, the building was moved to dry land, where people come in droves to eat catfish, seafood and all the trimmings.

It's a real "hole in the wall," but they serve a good food. I guess there hasn't been much use in restoration or updating. People were waiting their turn outside and there wasn't an empty space at the table. It is a very popular restaurant.

Above is a photo of the river or lake that runs behind the restaurant. The parking lot was so full that people were parking along the road.

The next morning we went to a couple of antique stores and I really enjoyed this very nice thrift store, above, where the proceeds went to charity.

That afternoon, we traveled a few miles south to Morgan Creek Winery in Harpersville to continue our  cousins reunion winery tour (last year at Calaboose in Andrews, NC, the year before in Asheville, NC). Above, you can see there was a wedding in progress. It was around 100 degrees outside and rain was threatening.

Above, the tour. The lady, facing our group, was very friendly, knowledgeable, funny and helpful.

I thought the very large barrels were quite amazing. This was a small, and growing winery. The owner retired and turned his hobby into a business. It was especially nice because it was very cool inside.

Later, we went to the Hicks home -- at the highest point in Pell City for a great visit and cookout. I really do think I have the best cousins around. I must admit, I also love old southern towns.