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Colonial Pumpkin Pie

November 20, 2011

It’s that time of year again! The holidays have officially arrived! I was shopping for the ingredients for Granny’s pumpkin pie, and I noticed that the grocery had pies on sale for $2.50. Seriously? Could they possibly be as good? I’m choosing to believe not. I have never baked a pumpkin pie, so this is a new undertaking for me. Granny’s recipe was pretty simple, but it made more pie filling than would fit in the pie? Oh well, I just filled it as full as it would go. I used a nine inch store-bought crust, and it was filled to the brim!

Colonial Pumpkin Pie
1 1/2 cups cooked pumpkin (canned)
1 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/8 tsp allspice
2 Tbsp molasses
3 eggs beaten
1 cup evaporated milk

Preheat oven to 425 degrees. Place unbaked pie crust on a baking sheet.

Combine pumpkin, sugar, salt, spices, and molasses and mix.


Add eggs and evaporated milk and mix thoroughly. I used a whisk to get a good consistency.

Pour the mixture into unbaked pie crust.

Bake for 40 to 45 minutes or until a toothpick comes out clean. If you are baking ahead for the holidays, allow the pie to cool completely and wrap with cling wrap before freezing.

Have a blessed Thanksgiving with the ones you love!


Oatmeal Pie

November 20, 2011


I was going through Granny’s recipes to prepare for Thanksgiving, and kept going back to this Oatmeal Pie. Of course, the first thing that comes to mind are those little, wrapped goodies at the store. Those are great, but this pie is a whole other experience. This pie is an endorphin stirring, warm your bones, comfort pie. I was baking it this morning, and my husband kept circling through the kitchen. He finally stopped by the oven and asked, “Can I open the door and look at the pie?”. He looked so much like our boys at that point that of course I allowed it. Here’s how it all goes down…

Oatmeal Pie

A pie crust of your liking (I used a store bought this time)
2/3 cup of sugar
2 eggs well-beaten eggs
2/3 cup white corn syrup
2/3 cup raw oatmeal
2/3 cup butter (melted)
1/4 tsp vanilla
1/2 tsp cinnamon
2 TBS flour

Preheat oven to 350 degrees. Melt your butter and beat your eggs. Mix sugar, cinnamon, and flour together. Add the eggs, corn syrup, vanilla, and butter. Stir well. Then fold in your oatmeal. Pour this into an unbaked pie crust and bake for 45 minutes (or until set) on a baking sheet. Allow it to cool before slicing.



This is what it looks like before baking…


And this is after…

The top gets all chewy and carmelized…Mmmmmm! My husband says that our house is the only one where pie is eaten for breakfast. Well, oatmeal is a breakfast food!

I got a little carried away taking pictures of my vintage kitchen tools and a few of my Mom’s, so enjoy!

A pastry blender…great for “cutting in” butter for biscuits!


A cheese grater…made in France. Can’t wait to try it out!


Some of Mom’s beautiful vintage treasures…like mother, like daughter…



My best Stanford flea market find…my milk bottle. My boys love to drink cold milk from it!


A step-chair from Granny’s basement that we use every day, and a real, live phone…with a cord! Tried to recouperate it, but it would cost more to fix it than a new phone. Sigh.


It makes me smile, and little ones love to climb the stepstool and “talk”on the phone.

Keep posted for some Thanksgiving recipes!

What’s So Great About Eight?

November 19, 2011

My youngest son turned eight last week, and I think I must have gone temporarily insane. I let him invite nine other boys over for a sleepover. Yes, 10 total. Yes, I said sleepover. I started out saying he could have four, then things just got carried away. Conner loves his friends better than any other kid I know. He has been drooling over the new Golden Corral commercial with the chocolate fountain, so I borrowed one for the party. Needless to say, it was a hit! We went on a bravery walk in the dark, had a dance contest, and ate lots of sweets. The next morning we had the traditional birthday pancake breakfast. Not just plain pancakes, but rainbow colored pancakes. The boys all have to drink their milk out of police mugs…part of our tradition. It was a whole lot of crazy, and a whole lot of fun. My son’s smile at the breakfast table in the morning made it worth every gray hair!


Do you know the best thing about being eight? You can have your monkey and a small arsenal of air soft guns and munitions, and it’s still OK…


Happy Birthday to my sweet, tired baby boy!

Birthdays are hard work!

A little hairspray goes a long way…

November 13, 2011

I decided to have some good “girl time” with Granny Emma today, so I loaded up a bag of makeup and hair styling tools and headed to Highland for a visit. Granny has pretty much secluded herself to home these days, so she hasn’t been out for a proper hair appointment for a while. I washed and dryed and curled and teased…well, you get the point! I also did her makeup, which she hasn’t worn for a year or more. She looked so nice, that she kept checking her reflection in the oven door during lunch and didn’t even notice that I had eaten with her. Too funny! She then decided that she was “all dressed up with no place to go” and asked if I could take her and Fonzo to visit my mom and dad for a while. It would be the windiest day in Highland this year. Don’t panic, she had an old school hair bonnet in her purse for this type of emergency! She giggled and smiled the entire afternoon, and had a great visit with her family. It just goes to show you that feeling beautiful can go a long way at any age! Don’t underestimate the power of a can of hairspray!

This was the first quilt that Granny made as a young woman. It is old and tattered. It is stained and worn. I’m sure it was gorgeous back when Granny finished the last stitch, but to me it couldn’t be any more beautiful than it is today…just like Granny…




“Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised.” Proverbs 31:30

An Old Fashioned Chocolate Cake for Two Old Fashioned Birthday Girls!

November 7, 2011


October is such a special month in our family, and we have several family birthdays to celebrate. My Granny Emma and I were born fifty years and two days apart. We are definitely cut from the same cloth. We love food, family, and friends. And oh yeah…chocolate! I recently celebrated my 35th birthday and Granny celebrated her 85th. We decided that a good chocolate cake would be perfect for our family celebration. The recipe I chose was a simple, delicious cake that has become my standby when chocolate is the craving!

Old Fashioned Chocolate Cake


Unsalted butter and flour for pans
2 cups granulated sugar
1-3/4 cups all-purpose flour
¾ cup unsweetened natural cocoa powder
1 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 large eggs, lightly beaten
½ cup canola oil
1 cup whole milk
1 cup hot, strong coffee

First, butter and flour the round baking pans.


Just pour a little flour in each buttered pan and tilt it until it is entirely coated.

Preheat the oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed.

Mix in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the hot coffee.

Mmmmm…hot coffee. And chocolate. No wonder I like this recipe!
Warning! This batter is extremely soupy! It’s normal…everything will be ok!
Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.


Now for the fudgy frosting!
1-1/4 cups granulated sugar
1 cup heavy cream
5 ounces unsweetened chocolate chips
8 tablespoons (4 ounces) unsalted butter, cut into ½-inch pieces
1 teaspoon pure vanilla extract

In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.

It will be really thin while it’s hot. If you make it ahead of time, it will cool and thicken. If you are like me and rush everything, you can put it in the fridge and cool it, whipping it occasionally until it’s a spreadable consistency. Just don’t forget about it, or it will turn into chocolate concrete!



As though there wasn’t already enough chocolate, I also put chocolate chips between the layers. I really do have a problem, don’t I?





Granny and Fonzo both loved the cake! Like they would tell me otherwise! They were excited to see what they called “a good old fashioned round birthday cake.” I had never really thought about it, but store-bought rectangular cakes have become the norm. What a shame…
But not in Sugarmamma’s house!

Another great birthday with my favorite old-fashioned girl!

Happy birthday Granny! I love you more!

Zumba Party in Pink

October 31, 2011

A wonderful day in Kentucky to raise money for the Susan G. Komen Foundation for breast cancer research! Not many recipes posted lately, but life has kept me busy! More to come soon…promise!





Even some pink bows for Sugarmamma!

How a Princess Bakes a Cake!

October 3, 2011

Sugarmamma doesn’t get many opportunities to share her kitchen with a real live princess, especially a cute little blond one who happens to be her niece! She has been watching the You Tube Betty Crocker video about how to make a Barbie cake for weeks, and came up from Miami for a Birthday visit, so I decided it would be a great time to bake her first cake. Of course, there had to be a lot of pink, both inside and out. I am the mother of two boys, so this was an rarity in my house. Mostly monster truck and wrestling ring cakes around here. We had a wonderful time, especially licking the spatulas. You will also notice that she is a naturally gifted baker…which I’m sure she gets from her awesome aunt!


I also got to meet my new niece, a princess-in-training…


It doesn’t get any sweeter than this, even in Sugarmamma’s kitchen!