Here's to good food!

I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

I hope you'll find some recipes here that you enjoy cooking, and those you cook for will find them tasty and satisfying.
Are you looking for something special? Something quick and easy? You'll find it here somewhere.
Check in often to see what's cooking in Monterey!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

If you are posting from this site, please give appropriate credit and notify me. Thank you.

Sunday, January 27, 2013

Awesome Cinnamon Toast

Cinnamon toast on sourdough

Updated: September 9, 2013
This is another recipe from Debby at A Feast for the Eyes.  This one is a feast for the mouth! Who knew cinnamon toast could taste this good!

Make it on good sourdough, if you can get some, as pictured.

My husband does not usually make much of a comment about what I cook.  He had already had breakfast when I made this cinnamon toast, but he had a slice that was sitting on the stove.  He came in and told me it was good!  That's how good it is!  Give it a try.

Mix up the dry ingredients the night before.  Leave the butter out and mix it into the dry ingredients in the morning.  The soft mixture makes it very easy to spread.

½ cup sugar 
1½ teaspoons cinnamon
¼ teaspoon nutmeg 
1 teaspoon vanilla extract 
½ teaspoon almond extract (optional)

1 stick butter, softened (leave out overnight )
8 slices bread or more (really good on sourdough, sliced about 3/4 inch thick)

Mix together the dry ingredients.  

Preheat oven to 350 degrees.  Add the softened butter, then spread on the bread rather thickly, all the way to the very edge.  Place on a cookie sheet.

Bake for 10 minutes, then put under broiler for about 2 minutes until bubbly.  Watch carefully so it doesn't burn.

Put any leftover butter in a jar and keep in the fridge until you want some again.  If you think about it, take it out so it can soften.

original cinnamon toast link

Tuesday, January 8, 2013

Blueberry Cream Cheese Pie

This was served to us at cousin Ted's house in Hawaii.  The buttery crust made it so delicious.  It is also very easy to make.

Crust:*  1 ½ C flour  (1 C)*
      1 ½ cubes butter  (1 cube)*

            Cut butter into flour and mix until crumbly.  Roll into a ball and press into a 9x13” pan or baking dish.  (10" pie plate)*  Bake at 350 for 20-30 minutes.  Cool.

Filling:  2 8-ounce cream cheese  (1 1/2 blocks)
¾ C powdered sugar  (1/2 C)
1 8-ounce Cool Whip  (
1 can Comstock pie filling**

            Whip cream cheese and powdered sugar.  Then mix in Cool Whip until smooth and creamy.  Spoon into pie crust.  Top with pie filling and chill for at least 4 hours.

*I just made this in a 10" pie plate using 1 cup flour and 1 cube butter.  Used 3/4 of the filling recipe, although I think the whole recipe would have fit in fine.  

**Obviously blueberry is the usual, but cherry is tasty, too.