Monthly Archives: April 2012

Mother’s Day Chocolate Chip Cookies

28 Saturday Apr 2012

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Mother’s Day is just around the corner and I made sure my gift arrived first to my Mom’s.

( first of my brothers and sisters… haha).                                                   

Mom needs not a thing, but she did mention after opening her gifts, she’d love some chocolate chip cookies! I made this recipe today with very little sugar and used teaspoons to measure out the dough so each one will be just sweet enough, but not too much for my Mom.

When we focus on what is good and beautiful in someone, whether or not we think that they “deserve it”, the good and beautiful are strengthened merely by the light of our attention. When we choose to see and appreciate what is good and beautiful in our children, that goodness can’t help but grow, and their beauty blossoms forth.                      Katrina Kenison

Thank you Mom for appreciating the good and beautiful in your children.  Blessing us with love as we flowered before you.

Mom Southard’s recipe is my base …page 161 of her cookbook “Taste and See” Southard Family Favorites

1 12 ounce bag of semi sweet chocolate chips
2 c flour
1 tsp, salt
1 stick of unsalted butter
1 stick of margarine
1/2 – 3/4 c sugar crystals – the larger crystal will fool your taste buds
(depending on how daring you are!)
1 tsp. vanilla
2 eggs

Preheat oven to 375 degrees. Combine all the ingredients stirring in the chocolate chips.  Bake for 8-9 minutes and remove from baking pan speedy quick or the bottom of the cookie will darken!

Kenison, Katrina “The Gift of an Ordinary Day” Grand Central Publishing N.Y., New York pg. 169

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Aunt Pitty Pat’s Cherry Cobbler

20 Friday Apr 2012

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1 c sugar
1 c flour
1 c milk
1 stick butter
3 tsp. baking powder
1 can of unsweetened cherries,

(Fresh cherries  in season are best)

Sweetened to taste with agave nectar.

Preheat oven to 375. Melt butter in glass Pyrex. Pour on top of the melted butter, the batter made with the sugar, flour, milk and baking powder. Have ready the fruit heated with extra agave or sugar to taste. Pour the hot fruit over the batter. Swirl the top with a spatula and sprinkle brown sugar to cover the top.  Bake for 25 minutes.

Aunt Pat was Marilyn’s cousin I used her recipe for the base and added a few twists…hence the name. She developed the base and deserves the credit.

Aunt Pat was a beautiful lady who loved Jesus and served as a devoted mother and wife traveling the world as an Air Force wife sharing Jesus with everyone she met.

She was born in Virginia but lived out her days in the great state of Texas.

Aunt Pat lived in New Braunfels and was a great hostess.  My first visit to Texas 28 years ago was in her lovely home.  She ironed Todd’s shirt his first day in the Air Force. I never did get the hang of it so by the time we moved to California I became very grateful for the base dry cleaners.

Peachy Tossed Salad

03 Tuesday Apr 2012

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8 cups torn fresh spinach

(Todd is growing a whole garden full of spinach and we have already enjoyed it twice!)

8 cups Boston lettuce (or other)

4 medium fresh peaches (peeled and sliced)fof

4 bacon strips, crumbled

1/4 cup orange juice

2 Tbsp. cider vinegar

2 Tbsp. plain yogurt

1 Tbsp. grated orange peel

2 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 – 3/4 cup olive oil

Combine in blender first eight ingredients. Gradually add oil in steady stream until sugar dissolves. Pour over salad and serve immediately.

16 servings

Marilyn Southard

P.S. Easy hostess tip…always wash, dry and chill lettuce or spinach ahead of time for extra crunchy salads.

Never cut lettuce or spinach, always tear gently.

Trish