Saturday, June 30, 2012
The best thing out of a garden in my opinion are tomatoes. I have several varieties growing with some old and some new to me. My grandparents raised Jet Star tomatoes and I can still taste those tomatoes warm from the garden. My husband's grandparents raised Arkansas Travelers, this tomato will bear until frost. In addition to the old favorites I also have a few heirloom varieties. One of the heirloom varieties are Big Zebra, a green tomato with darker green stripes that is great tasting. My husband has to close his eyes when eating them though. He likes a tomato to be red and that is all there is to it. The other heirloom I have in this picture is the Old German and it is yellow with pink spots throughout and tastes similar to the Arkansas Travelers. I have some Cherokee Purple growing too but they are not pictured because they aren't quite ready for picking. No matter what variety of tomato you raise, plant a tomato plant and you will be so pleased with yourself and the best tomatoes in the world.
I like tomatoes semi-pure, meaning salt and pepper only. This is What's Cookin (not) on Beaty's Creek today.
Wednesday, June 20, 2012
This is Ransome's favorite cookie and mine too. I just love how the kitchen smells when they are baking and how good they taste when done. I think this is one of the easiest cookie recipes that I make and they are sure yummy! Give these a try and you will be so glad you did! This is What's Cookin on Beaty's Creek today!
1 cup butter flavor Crisco
1 1/3 cup sugar
3 cups flour
1 T baking powder
1/4 t salt
1 cup sugar
2 T cinnamon
Cream Crisco, sugar, and salt together. Once creamed scrap down bowl and add in one egg at a time. Now add in 1 cup of flour, and baking powder mix until comes together continue to add flour 1 cup at a time until all has been added. Now roll all dough into 1 inch balls. Mix 1 cup sugar and 2 T of cinnamon together well. Roll each ball of cookie dough in this mixture before placing on cookie sheet. Now bake at 350' for 12 minutes. They will be soft but will crisp slightly as they cool.
Tuesday, June 5, 2012
Raine loves cherry tomatoes so I planted a few just for her this year. They are already producing and my basil, for the first year, is doing great too! I made this a fast pasta sauce the other night and it was a hit. I went the vegan route but the rest of the family used Parmesan cheese and said it was even better!
5 cups cherry tomatoes
2 purple onions- peeled and quartered
2 garlic bulbs-sliced in half
Salt and Pepper to taste
2 cups fresh basil leaves-torn
Pasta of your choice cooked al dente
Coat veggies you are getting ready to roast with plenty of olive oil and toss with salt and pepper to your liking. Roast tomatoes, onions, and garlic in a 425' oven for 20 minutes or until tomatoes pop. Once your pasta is done, drain and then add in your roasted veggies. Right before serving, toss in basil leaves and Parmesan cheese. Super easy and super good!
Posted by What's Cookin Stacey?? at 12:19 PM