Start From Scratch

I apologize that July's posts have been few and far between. On the other hand, I am not sorry for not writing out of obligation. The only way I know how to write is from my heart and sometimes that means I need to be quiet for a time. This month has been quiet in that sense, but incredibly busy in all other aspects. Another reason for my scattered posts.

To be quite honest I'm not sure what I'm going to write about today. Thoughts are tumbling around in my head like clothes in a dryer. I think that rather than try to come up with some deep, profound meaning out of my scatter-brained thoughts it may be better to stick to something more simple.

My sister-in-law and friend, Megan, has a lovely blog in which she shares not only personal stories and insights, but recipes, decorating tips, and gardening pointers. I've only ever shared one recipe on this blog and while I've discussed my propensity for clutter, I've not ever shared how one fixes it. These are not my strengths. But today I'm going to share a couple recipes that I'll be preparing this week.

Sticky Buns (Grammy's Recipe)

• 2 loaves frozen bread dough
• 2 packages of non-instant vanilla pudding
• 1 c. brown sugar
• 2 tbsp milk

Place frozen bread dough in a lightly greased cake pan, cover with plastic wrap (lightly greased) and let rise until doubled in size. Take one loaf and tear into pieces, places pieces in the bottom of a 10x13 cake pan. The bottom should be mostly covered but the pieces shouldn't be touching. Prepare sauce and pour over the bread pieces. Take remaining loaf, tear into pieces and place in all open spaces in the cake pan. Cover again and let rise until reaches the top of the cake pan. Bake at 375 for 20-30 minutes.

It is important to let it rise both times or it comes out thick and flat, instead of fluffy and light. I made this on Saturday and the grease from the pan and saran wrap got into the dough and stopped it from rising the second time. Its about an inch and half think, instead of being about three inches high. I feel sad because this was the one thing that turned out every time I made it, and I was intending to take it next door to our neighbors.

Peanut Butter Pie (Uncle Gary's Recipe)

• 3/4 cup peanut butter (creamy)
• 8 ounces cream cheese
• 2 c. confectioner's sugar
• 12 ounces whipped cream/cool whip (more is okay)

Mix ingredients together until smooth and light. Put into a graham cracker crust (or a oreo cookie crust) and let chill in the refrigerator. Best served with a drizzling of chocolate syrup or a little whipped cream on top.

Easy as pie. Seriously, the only pie I can make. The first time I made it I was living in the dorms and had no mixer. I'm pretty sure I used a large table spoon and fork to mix it, and set it on the window sill to chill. Its easy, simple, and incredibly good...if you like peanut butter.

Fantasy Fudge (Great-Aunt Ruth's Recipe)

• 3 c. sugar
• 3/4 c. margarine
• 2/3 c. evaporated milk
• 1 c. semi-sweet chocolate chips
• 1 7oz jar marshmallow cream
• 1 tsp vanilla
• 1 c. chopped nuts (optional)
• 1/2 c. peanut butter (optional)

Melt margarine in LARGE microwave mixing bowl. Stir in sugar. Stir in evaporated milk. Microwave 3 minutes and stir; 2 minutes and stir; 3 minutes and stir; 2.5 minutes and stir. Exactly! Remove and add chocolate chips, marshmallow cream, vanilla, and stir. Add nuts and peanut butter, if wanted. Pour in a greased 13x9 pan or 8x8 pan. Cut while warm. Do not chill to cool.

Okay, I only attempted this once and it didn't set up right but it still tasted amazing. We ended up using it more as a chocolate fudge spread than eating it in pieces. Either way the recipe is delicious.

One thing you'll notice is that all three recipes come from someone in my family. I've shared before that I come from a long line of domestic goddesses, or as I call them: true women. Clearly the domestic gift goes beyond just women as my uncle is a talented host, cook, and baker. I wish more of their talent was passed on with the recipes but I suppose I'll just have to start from scratch and work my way into the fold. (Pun very much intended).