I thought I'd share some recipes that have been family favorites. I'll add authentic Red Velvet cake, Kringler, and some other goodies when I have time.  

People call this Chicken Barbeque Sauce 'Cornell' Barbeque Sauce. When I worked at the Statler, Cornell School of Hotel Administration, someone called Alumni Affairs for this recipe! I knew it off of the top of my head, since I'd just made it the week before. But I had to tell the person that it isn't a 'hotel school' recipe. My mother got this sauce from one of those old fashioned bulletins that came out for .35 back in the 1950's or 1960's. It was actually created by Professor Baker, who was a professor in the Ag School at Cornell. 

  In winter, which we have with ferocity at times here in NY state, I've soaked chicken in the sauce and cooked it in the oven. Not as good as over charcoal in summer, but with some potato salad and baked beans, you can pretend it's nice outside. 

   While showing horses at the New York State Fair, the Baker Family had Baker's Chicken Coop right next to the horse barns. YUM! Showing at the fair was exhausting because you constantly had to be aware of non-horse people doing stupid things (that's a whole blog post in itself!). But the food was fabulous. I always took time to see the butter sculpture, the chicken barn and other farm girl interests like tractors.  

Chicken Barbeque Sauce for 6 halves of chicken:

3/4 c. cooking oil

2 c. cider vinegar

2 TB. salt

1 to 1 1/2 TB poultry seasoning

1/4 to 1/2 t. white pepper

1 egg

Beat the egg, add oil and beat again. Add remaining ingredients and stir. 

Baste over chicken on your outdoor grill. (I've used black pepper and it's okay. White pepper is a bit better, but it's all good!)

I found this recipe in a magazine in a waiting room. It is gooey and delicious. With a flock of chickens that is too big for my needs, I'm often looking for recipes that use a lot of eggs. 

   Vanilla Wafers are a staple in my house. I love banana pudding, and there are usually Vanilla Wafers or Animal Crackers in my truck in case I get hungry while I'm out running errands. 

Vanilla Wafer Cake

You need a tube pan. 350-degrees,

60-70 minutes.

12 oz.crumbled Vanilla Wafers (I use the food processor. This is like your 'flour')

7 oz. coconut

1 c. pecan pieces

6 eggs

1/2 c. milk

1 3/4 c. sugar

3/4 cup soft butter

Mix it all up, I put the eggs in first and beat them. This needs no frosting or glaze, but you could drizzle one on if it makes you happy. 

COFFEE ANYONE?

   Take-out food is really expensive, especially when I'm a good cook and have food at home! I'm fond of saying, "I have a thermos and I know how to use it." 

   Seriously, have you ever figured out how much it costs to make a cup of coffee at home?

   I did, a few years ago, and it was $.04 a cup. Okay, I don't know how to figure out how much electricity it used, or propane if I make 'cowboy coffee or French press coffee, but lets be real. Plain 'ol coffee, take out, costs around $2.00 a cup, and it gets cold fast, even with those little lids with the holes. 

COWBOY COFFEE

    I usually use the coffee pot, but if I really want that old fashioned percolator taste, I make some cowboy coffee. It's messy to clean up after, but delish! I have a stove top percolator, a French Press, and a plastic filter thingy with a cone shaped filter. I'm not a coffee addict, but I do want a couple cups in the morning, or with baked goods. 

Put the number of scoops of coffee that you'd put in the coffee maker, along with the same amount of water, in a pan. Boil it. 

Either pour it through a fine strainer, or pour it into the coffee filter in your coffee pot to strain the coffee from the grounds.

  You could use a French press. 

   You could ladle the coffee out of the pot, not dipping too deep because the grounds are on the bottom. 

   

COWBOYS AND OTHER 'JEAN-YUSES'

HORSE SENSE AND HOT BEVERAGES:   A couple years ago, I was subbing at a local elementary school, and went into the teacher's room for lunch. Another sub was in there, looking tired and bedraggled. She said that her coffee maker broke, and she hadn't had time to stop for coffee on the way to school.

   Biting back my first impulse, which was to ask with a tone in my voice, "How do you think people made coffee before electricity?"

I said, "Just make cowboy coffee."

   Of course she had no idea what I was talking about, because she never bothered to sit and consider the idea.I explained it, and she thought I was a 'jean-yus'. (my funny word for a smart person in jeans.) 

   

Think of a solution! 

   Coffee is roasted, ground up beans steeped in hot water. Figure it out! 
 

For 'Special' Coffee at home, I might sprinkle in some cinnamon on the coffee grounds. 

Pumpkin Latte: I make coffee, and in a small saucepan heat up a little milk, a TB of pumpkin, and some brown or white sugar. Maple syrup isn't bad either, especially since I make my own pure syrup. I whip up a little milk in my non-electric milk foamer/frother, sprinkle nutmeg or pumpkin pie spice on top, and voila! Coffee that would cost $4.00 a cup. 

The only problem with the pumpkin coffee is what to do with the left-over pumpkin, unless you REALLY like Pumpkin Latte Drinks. 

I solve this two ways: I either make pumpkin muffins, or a sort of quick, fake, pumpkin 'pie' in an 8" x 8" pan. 

LEFTOVER PUMPKIN: 

I take the rest of the pumpkin, and using a whisk, beat in an egg or two, some brown or white sugar, maybe about a cup, pumpkin pie spice, and pat it in on a graham cracker or ground up cookie crust. Then I make a topping of butter, brown sugar, pecans, and more spice if you like, and sprinkle it on top. Bake at 350 for a half hour or 45 minutes, until the top is bubbly and the middle is sort of 'set'. Fast, gooey pumpkin dessert, or if you're like me, breakfast dessert. It's probably healthier than a doughnut, right? Pumpkin is full of Vitamin A.