It Might Be Your Grandmother’s Gooey Dessert, But It’s NOT Your Grandmother’s Hearing Loss

Hearing loss isn’t just for grandparents. You might not be an elder statesmen, but you could be losing a little hearing. Join the crowd – one in ten people have a hearing loss in the U.S.

  • Do you often think,  “I can hear but I can’t understand.”
  • Do you have trouble hearing on the phone?
  • Do you turn up the volume on the TV?
  • Do you say to yourself, “I’ll just stay in the kitchen and cook so I won’t have to talk to anyone!”

I hope I am not making you uncomfortable by asking these questions. (Quick, skip to the recipe!)

I write about the food that brings us together, but when someone is left out of the party, the family dinner, or the conversation because he or she can’t hear, that’s NOT hospitality. If you haven’t already, do something about your hearing loss today. The holidays are coming so don’t stay home or leave the party early! I love you and that’s why I am writing about this.

The Number One charitable organization in the world for people with hearing loss is HLAA (Hearing Loss Association of America). I normally don’t ask for donations for charitable organizations on this blog, but this organization is a winner. Revlon has chosen HLAA for the LOVE IS ON 2016 MILLION DOLLAR CHALLENGE.

You have about 24 hours to make a tax-deductible contribution. Read more about HLAA and the Revlon Challenge. I’ve donated. If you think you have a hearing loss or know someone who does, you might want to as well. Click here and scroll to my photo. The LOVE IS ON! If you aren’t inclined to give (no amount is too small), just enjoy this easy recipe and peruse the blog. Thanks for reading.

Spread-the-Love Space Cake

(This is my grandmother’s gooey peanut-butter chocolate cake. Mabel Varner Space did not have a hearing loss that she admitted to, but her husband, my grandpa, sure did, as do the younger branches on the family tree!)

INGREDIENTS

  • 1 box graham crackers
  • Bananas, about 3-5 depending on the size of the dish
  • Chocolate frosting, about 1-2 cups
  • Peanut butter, about 1 to 2 cups

DIRECTIONS

Layer graham crackers in a baking pan. Slice bananas lengthwise and layer on top of graham crackers. Repeat the layers at least twice until you end with graham crackers. Frost the top with your favorite chocolate frosting mixed with peanut butter (about half and half). Cover tightly and let cake sit for at least 24 hours before eating it. It gets better with age and will hold in the refrigerator a few days after that.

[Photo by Cindy Dyer.]

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Ringing in 2016 with Thanks to 50,000+ of You!

Can you hear me screaming? Kelley Hospitality hit the 50,000+ mark in hits in 2015 and I have you to thank for that. We go together like salt and pepper. You wanted to know about all-things hospitality – food, family, friends, and folklore. And I had a passion for writing about it.

What is the All-Time Most Popular Blog Posting on Kelley Hospitality?

Ding! Ding! Ding!…It’s “A Fork Supper.” You needed a delicious meal you could serve at a large party and I had just the recipe! Here it is again for those of you just tuning in.

I wish you the best in 2016 and I look forward to more memories of hospitality recorded in these pages. Thank you and Happy New Year!

 

Wait! Don’t Eat the Leftover Halloween Candy…Yet

Don’t know what to do with that leftover Halloween candy (besides scarf it down?). I have a quick weekend breakfast pastry made with three ingredients—refrigerated crescent rolls in the pop-open can, raspberry preserves, and a Milky Way® bar. This makes a gooey and hot breakfast surprise for the family or overnight guests. But, if you have other candy leftover, why not try it with Twix® or Kit Kat bars? Maybe even a Snickers to add a peanuty crunch.

DIRECTIONS

  • Pop open the crescent rolls and separate according to the package directions. Spread each triangle of dough out on an ungreased cookie sheet.
  • Spread each triangle with a teaspoon or so of raspberry preserves. Coarsely chop the Milky Way® bar (or Twix® or Kit Kat®) and put about a teaspoon on top of preserves.
  • Roll the triangles into a crescent roll according to package directions.
  • Brush each croissant with lightly beaten egg white to give it a nice glazed and browned look.
  • Bake for 20 minutes in a 375⁰ oven. Serve hot.

Yield: 8 croissants.

Photo of Barbara’s easy breakfast pastry by Cindy Dyer .

A Fine Brine

It’s complex, it’s big, it’s tangy, it’s the varietal brine of that sweet, yet spicy, fruit called the Peppadew®. I’ve incorporated these morsels of good in many recipes, but I’m telling you, do not throw away the brine!

Use the Peppadew® brine in place of vinegar when tossing your favorite oil and vinegar dressing on your greens. Use the brine when making slaw dressing for some added tang.

Here’s a dressing I created using the Peppadew® brine to go along with a salad using fall fruits. Pair this salad with any grilled beef, chicken or pork. And remember, don’t throw away that brine!

Pear-Apple Salad with Peppadew Dressing
16-oz of mixed salad greens
1/3 cup Peppadews®, chopped
1 cup Swiss cheese, shaved
1 cup roasted nuts – either pecans or cashews
1 red apple (Gala or Honeycrisp), sliced thinly
1 green pear (Anjou), sliced thinly
Toss together all the above ingredients with the Peppadew Dressing (recipe below).

Peppadew Dressing for Pear-Apple Salad

Morsels of Good

Morsels of Good

2/3 cup olive oil
1/3 cup Peppadew® brine
1 tablespoon of sugar
1/2 teaspoon salt
Freshly ground pepper to taste

Process ingredients in a blender or shaker until smooth. Can make ahead and store in the refrigerator for up to one week; bring to room temperature before using.

Yield: 6-8 servings

The Sights, Smells and Memories of 2014

As we enter into 2015, here’s a look at 2014 and some of our favorite recipes and stories. Click on the links to enjoy them. (Above: Winter 2014, If You Build it They Will Come)

Thanks for being part of the Kelley Hospitality blogging family. I wish you all the best for a happy, healthy and prosperous new year.

 

 

Savoring Thanksgiving

Pretty as a Picture Pecan Pie

Cranberry Crazed

Holiday Pumpkin Cookies

Thanksgiving Tablescape (aka-Setting the Table)

Candied Apple Cookies

You-Picked-a-Fine-Time-to-Leave-Me-Lucille Pumpkin Roll

Emily the Dietician Chef on How to Eat Healthy During the Holidays

 

 

Paying Da Bills

My friend Margaret preserved her family legends of hospitality and food in her own family heirloom cookbook. With each recipe she told a story to go with it. She recalls the following story about her grandmother’s cakes.

My parents were born in 1924. When I asked them questions about food and their childhood, their memories were vivid and clearly influenced by the Depression. My favorite story was about my maternal grandmother’s cakes. My grandmother, her sister-and-law and a friend sold cakes, pies, cookies and fresh fruit at a little stand my grandfather built near his brother’s farm. They set up on Fridays and Saturday mornings. My grandmother also paid the family’s doctor bills with angel food cakes. For years, she baked an angel food cake each week and took it to the family physician as payment.

I wonder if our kids will be talking about memories of food? Hope so!

Esther’s Spice Cake

This was one of the cakes Margaret’s grandmother sold at her cake stand during the Depression. The mocha icing probably made it a best seller. Cindy Dyer photographed the cake I baked from Esther’s recipe with the Depression-era milk glass cake stand.

  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mace
  • 1/4 teaspoon cloves
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1/3 cup molasses

Preheat the oven to 350 degrees.

Grease and flour two eight-inch round cake pans.

Combine the flour, salt, baking powder, cinnamon, mace, and cloves. Sift together and set aside.

Put the butter, sugar and eggs in a large mixing bowl.  Cream the butter, sugar and eggs until smooth and well blended.

Stir the milk and molasses together in a smaller bowl.

Add the milk-molasses mixture into the creamed butter mixture in two stages alternately with the flour mixture.

Beat until the batter is well blended and smooth after each addition.

Divide the batter between the prepared cake pans.

Bake for 20-25 minutes, or until a toothpick inserted in the center of a cake comes out clean.

Cool for 5 minutes. Turn out the cakes from the pans onto a cooling rack. Cool completely.

Photo by Cindy Dyer.

Read more about Margaret Barkers family cookbook in the Winter 2013 Celebrate Home Magazine, page 54, “Green Chicken: Creating a Family Heirloom Cookbook.”