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by on July 9th, 2019

Cookie Coated Mango Squares

Refreshing dessert for the hot summer ahead of us.

Don’t you just love mangos? If you haven’t tried this fruit you should because it is the perfect cool refreshing dessert for the summer.

I was looking at the mango.org blog for information on mangos and thought I would share some of it with you. There are several ways to cut a mango. If nice and firm I use a mango cutter it it takes the pit right out of the middle. It’s a funny shaped pit, nothing like that of other fruits with pits/stones. You can also slice off the sides and then either cut in cross sections and scoop or in long pieces and scoop. My daughter uses the edge of a glass, after cutting off the sides of the mango, to remove the peel. You will want to look at the mango.org blog for all kinds of tips on storing (do not refrigerate until ripen) and recipes etc.

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by on July 2nd, 2019

Lemon Meltaway Cookies

I love anything lemon, and this tea cookie is the best!

Years ago I made a cookie called High Tea Lemon Cookie. They were good but could have been a little more lemony and a little less crumbly or at least not fall apart before getting in your mouth. That recipe was made with 1 1/2 cups of cornstarch and to me not quite sweet enough.

My sister and I first put the High Tea Lemon Cookie in one of our cookbooks we did together (self-published so no longer around) 30 years ago. I’ve made that recipe numerous times and finally decided to try and rework the ingredients for a sweeter little firmer cookie.

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by on June 26th, 2019

Funky Corn with Pickled Fresnos and Aioli

Funky corn will take your funk away!

If you love corn and can’t get enough of it in the summer and you’re always looking for a new recipe and something EASY to make for dinner, then this one’s for you.

When we lived in Ft. Madison, Iowa back in the late 70’s we use to go to festivals in the summer; the strawberry and corn festivals were my favorite. I remember the corn especially because you could eat all the hot buttered corn you wanted for free and the kids could run around and play and you wouldn’t think of worrying about their safety.

My son, Scott, who lives in Chicago is always sending me websites to restaurants he and his wife, Missy, go to. This particular restaurant, Funkenhausen was just named one of the 16 best restaurants in Chicago and their chef comes from Charleston, SC and has German roots.  I’m sure this corn recipe was probably his take on grilled corn and similar to a Mexican street corn.

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by on June 16th, 2019

Chocolate Banana Muffins

What to do with those black bananas?

In less than 24 hours we will be at Beaches Resort in Turks and Caicos celebrating our 50th anniversary with kids and 6 grandsons. There’ll  be 14 of us and I’ve been accumulating so much stuff that I probably won’t need. One suitcase is full of 4 floating chairs, gummy bears, sand molds, sand buckets and shovels, large bags of M&M’s (at least 6), mosquito bracelets, bottles and bottles of sun screen.

So, what could happen? Six little boys under 10 are bound to be up to something this summer and sure enough I get a text a couple of weeks ago and grandson Charlie (7) fell off the monkey bars and broke his wrist. Poor little guy was pretty unhappy that night but by the next day sporting a neon green cast he looked like he was ready to jump in a pool. Well, maybe by the time they get there. Hoping to see a waterproof cast by then, if not, then he’ll have something to put over the cast so he can join his cousins doing everything (maybe almost everything) at the beach and at one of the 8 pools. 

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by on June 6th, 2019

Grits with Corn and Goat Cheese

Here’s another “kiss my grits” grit recipe.

Well, not sure if grits need to be kissed but these were so delicious I want to kiss someone to thank them for the idea. Guess that would be Bobby Flay. I saw one of his shows where he made these and he pureed the corn but I decided to put the whole kernels in my version. My recipe also has a couple of eggs in them and they set up nicely for a casserole.

I love serving grits with bar-b-q of course but any grilled meat or chicken would go nicely with these grits. Add something green and your done.

So, when it comes to the grits, first of all don’t use instant grits as they are precooked and dehydrated and do not have nearly the flavor as other types. Quick grits and regular grits are about the same with the only difference being the size of the grind. If you are lucky enough to find stone-ground grits then buy those. They are made from whole dried corn kernels and coarsely ground between two stones of a grist mill. The entire kernel is ground so the stone ground grit will have a more speckled appearance and a rich corn flavor. (I store mine in the freezer.) I still buy my South Carolina grits and now find them on Amazon – here. The first time I bought Charleston grits was at a farmer’s market in Charleston and they were mixed – yellow and white. On Amazon they sell either white or yellow so I buy one of each and mix them and then freeze what I am not using. They last a long time in the freezer. (I just found Palmetto Mixed Grits on Amazon so no need to buy a bag of each.)

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