Saturday, March 31, 2012

Introducing Big Red!!!

I don't care how many people I spoke with this past week.  The response was always...?????....

So YES, we made a conscious decision some time ago to add to our family responsibly.  And we waited and waited for just the right addition.  Big Steve has repeated over and over again - I CAN"T BELIEVE I'M IN A HOUSE WITH TWO DOGS AND TWO CATS - I COULDN"T LOVE THIS SITUATION FOR ANYONE BUT YOU...  Ahhh...the love of a good woman...means the love extends to rescue animals, foster kids, but I digress....

I am so proud and happy to announce that today we added a most precious member to our family here at The Haney Place..BIG RED!!!  OMG - how awesome is that name, anyway?  At any rate, for those who are wanting more is tonight's video.  Mind you, it's our first night together...even so...

Bless him...I think he may have just attempted to unseat Big Steve...this is another video, lol!!!

Sunday, March 18, 2012

Pineapple Angel Food Cake

This is the easiest cake recipe in the world.  It's moist, quick and barely even heats your kitchen in the warm weather.  Tuck this one away.  It's not my recipe -- I'm not sure where I found it.  But way before the internet, I made it for my kids when we lived up in the Adirondack Mountains.

Just two ingredients:

Angel Food Cake Mix
One Tall Can Crushed Pineapple

Mix together well (about 1 minute) with your electric mixer.

Pour into a 9x13 pan and bake at 350 degrees until it's done (you already know how to tell when a cake is done).

Moist, light, sweet but not too sweet.  Dessert as good as it gets.

Sunday, March 4, 2012

Caramel Pecan Pumpkin Pie

Wow - we had this tonight, as the crowning glory to a wonderful meal.  Simmered country ham with home grown horseradish, potato pancakes, homemade applesauce, a lovely melange of green beans, wax beans and baby carrots, and finally the piece de resistance, a caramel pecan pumpkin pie.  Everything was freshly made from scratch, including that classic pie crust.  The pie took a few more minutes than I'm used to, but it was a day off from work after all, and the guys really seemed to enjoy it.

If you know me at all, you know I especially appreciate vintage recipes.  This one is from 1939, and I got it from Better Homes & Gardens All Time Favorites (1999).

1 single crust pastry
2 slightly beaten eggs
1 15 oz. can pumpkin
1/4 cup half and half or milk
3/4 cup granulated sugar
1 tablespoon all purpose flour
1 tsp. finely shredded lemon peel
1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tlb. butter, softened.

Prepare pastry and line pie plate.

In a large bowl, stir together eggs, pumpkin and half & half (or milk).  Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg and allspice.

Pour pumpkin mixture into pastry lined pie plate.  To prevent overbrowning, cover the edge of the pie with foil.  Bake in a 375 oven for 25 minutes.

Meanwhile, in a medium bowl, stir together the brown sugar, pecans, and butter until combined.  Remove foil.  Sprinkle brown sugar mixture over top of pie.  Bake for 0 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.  Cool on a wire rack.  Cover and refrigerate within 2 hours.