Honoring Gerald James Shea

This is a photo from Okinawa that we keep on our fireplace mantle.

Honoring my late father-in-law, Gerald James Shea, (He is the second from the right) He was an Army veteran of both World War II and the Korean War.

He was a lifetime member of Veterans of Foreign Wars Post 972, an emeritus member of the Seismological Society of America, a member of the NRA, member of the Inventors Hall of Fame, and a member of Hoosier Association of Science Teachers Inc.

He opened the first seismological station recognized by the government, in Terre Haute in 1948, was on staff at Indiana State University, held a solar energy patent and worked on the polio vaccine while at Pfizer. He retired a medical technologist from Pfizer.

Pop is second from the right in the photo:

We love you pop and miss your laughter. We have wonderful memories of you and will always share them.

Pull-Apart Pumpkin Loaf

Pull-Apart Pumpkin Loaf
3/4 cup milk
1 pkg active dry yeast
1 cup canned pumpkin
3 Tbsp butter, melted
2 Tbsp granulated sugar
1 egg yolk
1 tsp salt
3 cups all-purpose flour
3 Tbsp butter, melted
3/4 cup packed brown sugar
1 Tbsp ground cinnamon
1 recipe Cinnamon Glaze (below)

1. In a small saucepan heat milk just until warm (105F to 115F) In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
2. Add 1/2 cup of the pumpkin, the 3 Tbsp melted butter, the granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth) Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (or cover and let rise in a warm place for about 60 minutes or until double in size)
3. Butter a 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20×12-inch rectangle. For pumpkin filling, stir together the remaining 1/2 cup pumpkin and the 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling. Cut dough rectangle crosswise into five 12×4-in strips. Stack strips, then cut six 4 x 2-in pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.
4. Preheat oven to 350F. Bake 35 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool 10 minutes. Remove loaf to serving plate. Drizzle with Cinnamon Glaze. Cool 20 minutes more.

Makes 12 servings.

The walnuts were my add in, as I was preparing this, I thought walnuts would be good with the pumpkin. I toasted them and then chopped them before adding to the loaf.

Cinnamon Glaze: Stir together 1 cup powdered sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla, and 1 Tbsp milk. If needed, add additional milk, to make glaze drizzling consistency.

This came from a Better Homes & Garden Baking magazine from 2015

This is dangerously delicious, and makes a lot. I call this fall apart bread, because as soon as you take a piece off – it starts falling. You want to serve this hot from the oven immediately. It is good heated up, however, there is a noticeable difference, on my part. My husband just keeps eating it and saying how good it is.

Cinnamon Chip Scones

I make these as soon as the weather starts getting colder. These scones are easy to put together. The flavor is delicious. They are not over the top on sweet. You can add cream on the side, but I prefer these just like they are.

I divided the dough in to 3 balls as the recipe stated. I shaped these in to discs, and wrapped 2 of them for freezing, and later baking.

(I share that ziploc freezer bag idea in one of the photos)I would make this again.

https://www.hersheys.com/…/easy-cinnamon-chip-scones.html

Apple Blueberry Cake

Apple Blueberry Cake – So Moist and full of blueberry flavor! As I type this to share with you all, I can see Jim in the kitchen, eating from the pan, with the cake server! LOL! He keeps saying, “mmm, mmm, mmm – best ever!” Yay!

I love looking at the front inside cover of this book, because I add the page number, etc for myself and future cooks. This is another keeper from this book. Each recipe I’ve made from this book has been delicious, and I struggle with making one I know is delicious or making a new one. I had blueberries left over from an oatmeal dish, and I was torn between this or the Apple Blueberry Loaf (the note on it – says Excellent with a big star. 🙂

I’m glad I tried something new. Delicious and adding to the list.

Inherited Husqvarna Viking Sewing Machine

I’m really enjoying this machine! I have so much to learn. I inherited this from my late mother in law. She made the most beautiful baby blankets for my boys. I would love to learn how to make them in honor and appreciation of her. If you know of sites, blogs, tutorials, vidoes, etc that would help me; I would appreciate it.

Apple Crisp Crescent Cookies


Yield 3 dozen

2 cups all-purpose flour
1/8 tsp salt
1 cup cold butter
1 egg, separated
2/3 cup sour cream
½ tsp vanilla extract
1 cup finely chopped peeled tart apple
1/3 cup finely chopped walnuts
¼ cup raisins, chopped
2/3 cup sugar
1 tsp ground cinnamon

In a large bowl, combine flour and salt, cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla, add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.

Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the apples, walnuts, raisins, sugar and cinnamon, sprinkle ½ cup over each circle. Cut each circle into 12 wedges.

Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheet. Curve ends to form crescents. Whisk egg white until foamy, brush over crescents.

Bake at 350 for 22-25 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

One of my older TOH Books.
Bottom of tray

Flan

The flan recipe is on page 166 of the 1999 Southern Living Cookbook.

So creamy, smooth and delicious.I like to browse a book till I find a recipe that looks like I have all the ingredients. This is a 500 page, over-sized book, filled with tempting recipes.

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