I tracked down the exact same cookbook my mother’s mom gave her in 1974 on Ebay for $11. The same edition, and everything. It’s even worn, just like hers. I made apple crumb pie (the best apple crumb pie) from it a few weeks ago. I feel closer to my mom when I use her recipes. I feel like I can cook for my family. I can crank out fabulously flaky homemade crusts. I can learn to cook from scratch. Having this cookbook makes me feel like I can be a wife and mom like she is.
My mom makes an amazing rum cake that’s a family favorite. I started making them this year, and they’re always a smash. I’ve made two for work, one for Andrés’ family’s Thanksgiving, and one for our home. My mother-in-law and I could probably eat a slice every day. It’s the best.
- 1 box of yellow cake mix
- 1 3.4oz box of instant vanilla pudding mix
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of cold water
- 1/2 cup of spiced dark rum (I use Kraken)
- 1 cup of chopped walnuts
- 1/4 lb of butter (1 stick)
- 1 cup of sugar
- 1/2 cup of spiced dark rum
Prepare the bundt pan by covering it with Crisco, and sprinkling it with flour. Pour the 1 cup of chopped walnuts into the bundt pan. Mix together the cake mix, pudding mix, eggs, vegetable oil, water, 1/2 cup of rum and pour the batter over the nuts. Bake at 325° F for 1 hour.
Let it sit for 30 minutes.
In a saucepan, bring the butter and sugar to a boil and stir continuously for 5 minutes. Remove from heat and add 1/2 cup of rum. Using a pot fork, poke all over the bottom of the cake (while it’s still in the bundt pan). Slowly pour the glaze over the bottom of the cake and let it sit until the glaze is absorbed. Turn the pan over a plate, gently shake the cake out, and serve.
My Mom’s apple crumb pie recipe is simple and delicious. I was craving it on Saturday, and then my sister B and her boyfriend unknowingly made the pie when we celebrated my mom’s birthday yesterday.
My mom had a lot of extra apples that she sent home with me, so I made my own last night. I made the pie crust from scratch, as well.
Andrés, his mom, and I all had a slice with our late breakfast.
- 5 to 7 apples (5 cups)
- 1 9-inch unbaked pastry shell
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup sugar
- 3/4 cup all-purpose flour
- 6 tablespoons butter
Core the apples, and cut into thin slices. You can pare them, or not — I don’t. Put the apples in a large bowl and mix with 1/2 cup of sugar and 3/4 teaspoon of cinnamon until they’re evenly covered. If you want a more tart pie and you’re using sweet apples, like Red Delicious, you can add some lemon juice to the mix. Arrange the apples in the unbaked pastry shell.
Mix 1/3 cup of sugar with 3/4 cup of flour, and cut in the butter until it resembles course crumbs. I use my hands to cut in butter because I’m lazy, I don’t own a pastry cutter, and the two knives method annoys me. Sprinkle the crumbs over the apples.
Bake at 400° F for 35-40 minutes. If the pie browns too quickly, cover the edges with tinfoil.
Serve it warm with ice cream or whipped cream.
2 lbs. fresh mushrooms
2 garlic cloves, finely chopped
1/2 cup olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1/4 cup chopped fresh parsley
Salt & pepper
1 teaspoon balsamic vinegar
Preheat the oven to 350°F. Remove the stems and slice the mushrooms. Mix the olive oil with the garlic, herbs and seasonings in a large ovenproof dish large. Add the mushrooms, and mix well, coating the mushrooms. Bake for about 35 minutes. Remove from the heat, and drizzle with the balsamic vinegar.
This is another recipe that Andrés created. He is a master of kitchen, and he’s kind enough to share these recipes with the internet. He accepts thank yous in the form of aged single malt.
- 2 cups of uncooked rice (white or brown)
- One package of beef bacon
- Small bunch of cilantro
- 1 lime
- 1 can of black beans with juice
- Onion powder
- Garlic powder
- Fresh ground black pepper
- Chili powder
- Chili flakes
Cook the two cups of rice (we use brown) normally. We use a ratio of about 5 cups of water to 2 cups of brown rice (he likes it sticky).
Chop the bunch of cilantro and put it in a large bowl. Season it with 1 teaspoon of each onion powder and garlic powder, 1/2 teaspoon of fresh ground black pepper, and the juice a of a whole lime. Set aside.
In a separate large skillet cook the beef bacon at medium heat. Once beef bacon is cooked, chop it into small strips using kitchen scissors. (Or, you can chop it up before you cook it, like Andrés does. He doesn’t use kitchen scissors.) Add it back to the skillet and stir in the can of black beans (with the juice) and lower heat to medium low.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon of chili flakes (or more for some heat)
- 1/2 teaspoon of chili powder
Stir and let it simmer on low until a little over half of the black bean juice has evaporated.
Add a good splash of vodka to skillet (approximately 1.5 oz). Stir until alcohol is cooked off, turn off the heat.
Once rice is fully cooked, add it to the large bowl containing the seasoned cilantro and mix it together. Take the cilantro lime rice and
add it to the large skillet of beef bacon and beans and mix it all together under low heat until all ingredients are fully integrated.
It makes EXCELLENT leftovers.
Alright. Listen up, boys & girls.
This is a Professional Mr. AFV special. This is his recipe for The Best Tuna Salad Ever.
Oh? What’s that? You have a really good one, too? Shut your stinky whole because I’ll bet my left boob that it doesn’t hold a candle to this one. PS: my left boob is the good one. ;)
- 1 large red onion or 1 1/2 medium sized red onions, diced into tiny pieces
- 2 celery stalks, chopped into small pieces
- 4 small cans of tuna, drained*
- 1 tsp. fresh ground black pepper
- 3 tsp. garlic powder
- 3 tsp. onion powder
- 1/2 tsp. each of paprika, cumin & chili powder
- 4 tablespoons of red vinegar
- 4 tablespoons of EVOO**
- juice of 1 lime
- 3/4 cup of mayo, or however much you like
- 1 tablespoon of mustard, whichever kind you like
- 1/2 a bundle of cilantro, finely chopped + more for sprinkling on top
Mix all this together really well. Let it chill an hour before serving so the flavors can ~marinate~. Serve it over a pita, or on a sandwich or just shovel into your mouth like I know you will, you dirty little WAIT THIS IS A FAMILY BLOG.
* I hate tuna. A lot. But this tuna salad recipe makes me LOVE TUNA. How much? SO MUCH.
** EVOO. EE. VEE. OH. OH. EVOO. Andrés hates that Rachael Ray calls it that. So I say it as much as possible. EVOO. (It means extra virgin olive oil.)
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper*
- 1/8 teaspoon black pepper
- 4 ounces cheddar cheese, cut into 1/2 inch cubes OR 1 cup of shredded cheese
- 1 1/4 cups milk
- 3/4 cup sour cream
- 3 tablespoons of butter, melted
- 1 egg, lightly beaten OR 1 tablespoon of milled flaxseed & 3 tablespoons of water
Heat oven to 350. Grease a 9×5 loaf pan.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, & black pepper. Carefully stir in cheese until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.
In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour & cheese mixture. Stir until just combined. Don’t over stir.
Pour & spread the mixture into the loaf pan. Bake for 45-50 minutes.
Let cool 10 minutes & then remove from pan. Allow to cool for one hour before slicing and serving.
*I use 1/2 teaspoon cayenne pepper for a little more heat.
Recipe from: Praying for Parker