Whipping Cream Pound Cake

October 27, 2016 10:48 AM 6

Every Southern woman needs a go-to pound cake recipe and if you don’t have one, this one can now be yours! [Pound cakes are very old – dating back to publication in a book in 1796! Originally called pound cakes because they contained 1 pound each of butter, flour, sugar, and eggs. All still have those basic ingredients, most include additions of either buttermilk, sour cream, cream cheese, whipping cream, or milk.] I promise this whipping cream version will not disappoint.

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I made another one when I got home Saturday because my husband had “FOMO” [Fear of Missing Out] when I brought home that empty cake plate! He also likes my buttermilk pound cake, but says he will need a taste test to pick his favorite. I think he just wants ANOTHER pound cake! He’s not fooling me. We’ve been married 39 years, I know these things…

Ingredients:

  • 2 sticks of butter (room temperature)
  • 3 cups sugar
  • 6 eggs (room temp)
  • 3 cups White Lily all-purpose flour 
  • 1 cup whipping cream (also known as heavy cream)
  • 1 Tablespoon vanilla

Instructions:

  • You may use a stand mixer or a hand mixer.
  • Cream butter and sugar on a medium speed until smooth, 3 to 4 minutes.
  • Add eggs one at a time, blending lightly after each egg.
  • Now use a low speed and add the flour to creamed mixture alternating with adding in the whipping cream. Begin and end with flour. 
  • Stir in the 1 tablespoon of vanilla.
  • Pour into pan sprayed with Baker’s Joy pan prep and place in a cold oven. You may also use solid Crisco generously in your pan, and then follow with a dusting of the pan with flour.
  • Turn oven to 325° and bake for 1 hour and 15-25 minutes. Check for doneness. All ovens vary, and I usually bake mine for 1 hour and 20 minutes. 
  • Cool 10-12 minutes before removing from pan.

Trust me about the cold oven…just do it!

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October 27, 2016 10:48 AM 6

Pickled Okra or Okra Pickles!

August 10, 2016 9:43 AM 1

When you are blessed with friends who have both gardens and sharing hearts, this time of year you get okra, lots of okra. (Or as my Granny said, o-kree.) My friend Rhoda and I attend the same church, her family has been there way longer than we have and we’ve been at Second Baptist going on 29 years. She called me last week and said “you want some okra? I will bring it to you!” Now you know that’s a friend indeed! Because if you’ve never cut okra from a garden…well, it will make your hands and arms so itchy. But you forget all that when you are blessed to eat okra any way you can prepare it – fried, boiled, sautéed, or pickled! I’m sharing from my kitchen again with this post on how to make pickled okra.

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Gran Jan’s Pickled Okra
(double or triple as needed, this recipe makes 4 pint jars)
1 ½ pounds fresh small tender okra pods
2 teaspoons dried dill
1 teaspoon celery seed
2 teaspoons minced garlic
4 teaspoons sugar
1-2 tablespoons red pepper flakes (or to taste, or may omit)
(or use fresh cayenne or jalapeño peppers – 1 per jar)
3 tablespoons canning/pickling salt
2 cups water
2 cups vinegar
4 one-pint canning jars and lids, sterilized

1. Prepare jars by washing, sterilizing and simmering bands/lids/jars.
2. Prepare okra by rinsing well under cold running water. Trim just stem ends of okra, leaving the cap intact. Soak okra in cool water for about an hour then drain and pat dry.

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3. Place the spices (dill, celery seed, garlic, sugar, pepper flakes) in a bowl and mix well. Divide evenly among the jars.3
3. Put okra in the sterilized canning jars, placing some of the pods up and some down, packing tightly.4
4. Bring water, vinegar, and salt to a good rolling boil.
5. Ladle the hot vinegar into the jars of okra and spices, filling to within ¼” of the top.
6. Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place. Turn jar gently back and forth in your hand a time or two to mix the spices.
7. Process jars in a hot water bath for 10 minutes. Remove jars from water and cool on a dish towel on your kitchen counter. Jars should seal as they cool. I love to hear the pops!

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Allow pickles to mature at least 2 weeks before consuming, if you can’t wait…go ahead and eat some!

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August 10, 2016 9:43 AM 1

Gran Jan’s Tomato Pie

August 1, 2016 11:11 AM 4

Yes, TOMATO PIE! This savory pie recipe is one my husband requests often. He loves it! In fact I made two just yesterday afternoon. With all the wonderful fresh tomatoes available this time of year, it is a summer staple for us. Add a nice green salad, or even a vegetable side and you have a great meal. Tom Pie

INGREDIENTS
• 1 9” pie shell, I buy the Pillsbury ones that come 2 to a package in the refrigerated section of the grocery store , and I use my own pie plates.
• 1 sweet onion (Vidalia if available), chopped & cooked in microwave for 2-3 minutes with a splash of olive or canola oil
• 3-4 medium size ripe tomatoes, diced and drained to remove juice (I let them sit in a colander for a few minutes)
• 2 cups grated cheese (sharp cheddar & mozzarella mix, could use pepper jack)
• 2 strips of bacon, cooked crisply and crumbled
• ¾ cup mayonnaise
• 3 to 4 dashes hot sauce (optional, but actually I use about 7 good dashes)
• salt & pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees, place room temperature pie shell in pie plate, and then place in oven to allow to lightly brown for 7-10 minutes.
2. Remove pie shell from oven and set aside. 
3. Place the microwaved chopped onions first in the bottom of pie shell.
4. Next spread tomatoes over the onions, salt/pepper to taste, then top the tomato layer with crumbled bacon
5. Mix cheese, mayo, & hot sauce together
6. Spread cheese/mayo mixture over tomatoes and bacon
7. Bake for 30 to 40 minutes until browned, and be sure to let pie cool for 10-15 minutes before serving/slicing

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August 1, 2016 11:11 AM 4

TASTING GRACE PRE-ORDER!

June 20, 2016 12:34 PM 0

Today is a BIG day – a very BIG day – for several reasons! First, it is the inaugural day of GRAN JAN CAMP! That will be a post for later when my heart has calmed enough that I can even write. “Grandmother Camp” is something I learned about from Esther Burroughs years ago before I even became a grandmother. (She calls hers Nana Camp.)  Zeke is my only camper this year. The prerequisite to camp is finishing first grade. He just did! Next year I will have 3 campers – Zeke, Madie, and Jackson! And so it goes…until Emery & Abe are added. Gran Jan’s JOY runs deep. I can’t wait to post…Tasting-Grace-Pre-buy-800x671

Next, today is the day (Summer Solstice) that pre-sale begins for the book of which I am co-author with Leah Adams. TASTING GRACE is a woman’s mentoring-in-the-kitchen ministry. It first began in the hearts of Jan Hamil and I. It has absolutely brought us so much JOY – the simplicity of Tasting Grace is so refreshing. Sharing the Word of God, teaching a cooking skill, sharing a recipe, and sweet fellowship together. Mentoring that is practical and precious in a day of drive-through, hurry up, social media hype!

And have I shared with you that BETH MOORE wrote the foreword for the book? What grace for Leah and me to have that blessing! Only God!

Tasting Grace is a book that offers women  a complete how-to guide to hosting their own event. The book includes four weeks of Bible study with a focus on biblical mentoring. There are five days of Bible study in each week of the study that will take about 10-15 minutes each day to complete. Also in the book are recipes, devotionals, and tips from Leah and me on how to host a Tasting Grace kitchen event in the reader’s home or church.

Tasting Grace will not be in bookstores until August 1st, but our wonderful publisher, Warner Press, is opening up for pre-launch orders. Beginning TODAY, and running through July 18th, you can pre-buy Tasting Grace.

If you pre-order the book, you will get some extras: a digital version of the book in addition to your print copy. TWO FOR THE PRICE OF ONE!!!  You will also get access to a private Facebook page for the book. Also, in addition to the wonderful recipes contained in the book, pre-buy friends will receive a few extra special recipes that are mine and Leah’s favorites!

Please consider pre-ordering a book today! 🙂

Love & prayers and much thanks,

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June 20, 2016 12:34 PM 0

TASTING GRACE – A Mentoring Ministry in the Kitchen!

April 30, 2015 12:57 PM 6

Psalm 34:8
Taste and see that the Lord is good.
Oh, the joys of those who take refuge in him!

Even with all the ways for people to connect through social media nowadays, nothing replaces a face-to-face conversation. And there is something REALLY special about gathering around a good meal at the table. TASTING GRACE wants to do just that! TASTING GRACE is a new ministry of encouragement for women of all ages to connect and share together while learning cooking (and life) skills. My sweet friend Jan Hamil and I are so enjoying this outreach. The book of Titus exhorts the older women to teach the young! We get together and cook and talk and laugh and share. I’ve heard many women say over the years that the “quilting bees” of long ago were good for women to share and connect, and it wasn’t all about the quilting! Women need women like never before in our social media driven society. I’m thankful to have the blessing of sharing my life’s experiences (and love for cooking) with these precious young women. When I was a young pastor’s wife I had the same blessings from older women in my life, but we didn’t know it was mentoring. We were just doing life and it happened along the way, nothing forced or organized. It was just the pure joy of coming alongside another woman to be an encourager. You can’t get that from a computer screen, or texting, or an iPhone chat. I certainly don’t want to take away from modern technology, because I sure do love my convection oven, Kitchen Aid stand mixer, dishwasher, and air conditioning! We wouldn’t have had nearly as much fun at TASTING GRACE if we’d had to chop wood to load the stove before making these biscuits! Can I get a witness? 🙂 But these are GIRLs – Girlfriends In Real Life!

These pictures are from my church’s (Second Baptist)   April 11, 2015 session of TASTING GRACE in one of our big old church kitchens. Learning to make homemade biscuits was on the menu. [Our Winter session included two different soups, cornbread, and a delicious Honeybun Cake.] Our devotional was from John 6 where Jesus talks about the True Bread of Life! We are meeting again in July and October also with much deliciousness and delightful conversations planned.

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TASTE & SEE THAT THE LORD IS GOOD!

GRANJAN

 

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April 30, 2015 12:57 PM 6

Scripture Memory Team Verse 2 – January 15, 2015

January 19, 2015 2:37 PM 0

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 My verse for January 15th is from Ecclesiastes 3:1 (ESV):

“For everything there is a season and a time for every matter under heaven.”

In late December of 2014 I received an email from Living Proof Ministries about participating as a guest blogger on their website as part of the Scripture Memory Team for 2015. I was thrilled and excited and everything in between! I began to pray about what God would have me share and He led me to the theme of seasons, which has been a constant in my life for quite a while now. It’s the beginning of a new year and I had been reading through Ecclesiastes in my devotional time in the mornings.  Below is a copy of the post from the Living Proof Ministries website, and the link to the post is HERE.  The beginning portion is from Beth Moore and then I share my guest post below. I pray God will use His Word to strengthen your life. 

Hey, everybody! You are in the exact right place to submit your Verse 2!

This is such a fun first for SSMT! Remember in the SSMT informational post when I told that, while I’ll still be doing all the SSMT posts on the 1st of every month, the one on every 15th would be written by various sisters in our blog community? Welcome to the first one! It took me about 5 seconds to decide who we should ask to kick off our SSMT guest posts. My beloved friend, Jan Morton, has been an active member of this community from its inception. I fell in love with her by watching her interact with countless women in the comment line, ministering to them and encouraging them and mothering them and making them laugh. And through that connection, we became personal friends. Our SSMT guest bloggers throughout 2015 will be from various age groups but this one happens to be right at my age and in a very similar season in her personal life and serving life. Those of you who have been around a while know that Jan Morton became so dearly loved in this community that we early on named her the “Mayor of Siestaville.” So, without further hesitation, please grant me the honor of introducing you to one of the mightiest women in the faith that I know. Jan, we are so honored to have you host us today! Thank you for investing in us!

GaJan-Dec2014Happy 2015 Siestas! This is such a privilege for me to share with our SSMT. I adore this community! My name is Jan Morton. I’m a pastor’s wife from Georgia. [I am also “GJ” for Gran Jan/Georgia Jan.] I’ve been married to my husband Gary for 37 years. Only 20 years old when we got married¸ we were way too young but who knew? ☺ We have two grown married sons, two sweet daughters-in-love, and 5 delightful grandchildren ages 6, 4 ½ , 4 ½, 2 ½, and 17 months – Gran Jan’s JOY! I love gardening, singing in choir/praise team, reading, quilting, and serving in the women’s ministry of my church. I work in our local school system (26 years now) as the Administrative Assistant to our Superintendent. A new ministry I’m involved in at my church is called Tasting Grace, a mentoring, encouragement time for women. Cooking and conversation! We get in the kitchen and wonderful things happen. Isn’t the kitchen a great place to gather? It is at the Morton home!

Ecclesiastes 3:1 “For everything there is a season and a time for every matter under heaven.” ESV

The word says: For everything [it says everything], there is a season and a time for every matter/purpose/activity under heaven. Everything – the entirety of; a great deal, especially of something very important, EVERYTHING!

God has been drawing me to the theme of seasons, and that is what I want to share with you today. All of life relates to seasons. The beauty found in the four seasons of a calendar year to the seasons of our lives. I’m in the season of life known as the empty nest. Just me and my man like when we had “only just begun.” I’m loving this season, especially being a grandmother. Looking back as a 57 year old woman can do…I can truthfully say I’ve learned in every season of my life. I pray to grow old gracefully and stay relevant and young at heart.

What is your season of womanhood right now? Are you in SPRING – a young woman in school or just beginning a career or education or newly married? How about SUMMER – in the “zone” raising children or building a career or marriage? Maybe you’re in AUTUMN – children grown, and you may be looking toward retirement? Or perhaps you find yourself in WINTER – your senior years as a woman, perhaps a widow, reflecting on past seasons and all that God has brought you through.

WHEREVER YOU ARE, BE ALL THERE. This is what God is showing me because in the busyness of life I can easily lose focus. Don’t be longing for another season and miss what’s going on around you now. This deception is one of the biggest lies of the enemy of our souls; the distraction and discontentment with where we are today. Embrace your season: SEASON – SAVOR EVERY AVAILABLE SENT OPPORTUNITY NOW! Some are more enjoyable than others, sure they are! Just as changes in seasons bring mosquitoes in summer or storms in winter, there are extremes in our lives. Some of you empty nesters may suddenly find yourself caring for both your grandchildren and aging parents. Some of you young women may be longing for marriage. Some of you stay at home moms or single moms may have to go into the workforce for a season to pay the bills. If our entire lives were one continuous season we wouldn’t have the changes we desperately need to help us grow. As much as I love to garden, if every day were spring or summer, I wouldn’t have autumn to harvest, or winter to dream and plan.

This old gal has learned some things in 57 years of seasons:
• Our constant, never-changing, faithful Lord Jesus is with us in every SEASON, in everything.
• Sometimes seasons overlap – in fact, several might descend on you at once. Sometimes joy and sorrow meet in a season.
• You may think springtime has come, but unseasonal cold snaps may occur and you better be ready. Memorizing God’s Word is a lifeline.
• Ask God to give you a strong focus in your season today and receive it as the gift it is, embracing the wonder. God will provide your daily bread.

“Which is the happiest season of life?” was asked of an older woman. She replied: “When spring comes, and the flower buds are breaking through I think, ‘How beautiful is spring.’ And then when summer comes and covers the trees with heavy foliage and singing birds are among the branches, I think, ‘How beautiful is summer.’ When autumn arrives with golden fruit, and the leaves bear the gorgeous colors, I think, ‘How beautiful is autumn.’ And then comes winter, and there is neither foliage nor fruit, and I look up through the leafless branches as I never could until now, and see the stars shining in God’s home.

Embrace whatever season you are in now. RIGHT NOW. Don’t long for another season. I know the days may be long, but at my age, the years seem so short. So wherever you are, be all there. Because of Jesus, one day we will be “SEASONED TO PERFECTION” and live with Christ for eternity. Let’s get there one day at a time and savor our seasons as God wills. Because He has made everything beautiful in its time. (Ecclesiastes 3:11).

GRANJAN

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January 19, 2015 2:37 PM 0

Homemade Buttermilk Biscuits

July 2, 2011 7:13 PM 12

We are having a great Saturday here around the farm. It started this morning with a big Southern breakfast at the request of my oldest son. (Big Southern breakfast to us includes: grits, eggs, bacon, sausage, homemade bisuits and preserves, and sliced cantaloupe!) I made homemade biscuits this morning, and I wanted to share my recipe. I have the ingredients down to measured amounts – which is unusual for most Southern women and their “pinch here and there” while making biscuits!

Gran Jan’s Homemade Buttermilk Biscuits
(This makes about 10-12 medium sized biscuits.)
2 1/2 cups of White Lily self-rising flour
1 stick of frozen salted butter, grated with a box grater
1 cup of whole buttermilk

  • Preheat oven to 450 degrees.
  • Lightly grease a cast iron skillet (or baking sheet if you don’t have a skillet. I use this cast iron skillet for baking biscuits and absolutely love it! It is made by Lodge Manufacturing. 
  • Measure the White Lily self-rising flour out into a large mixing bowl.
  • Using the course side of a box grater, grate the stick of frozen butter directly into the self-rising flour. Work quickly now and mix the flour and frozen butter pieces together for even distribution. 
  • Next, make a little well in the middle of the flour/butter mixture, and pour in the 1 cup of buttermilk and mix until just combined, using a spatula. About 12-15 good “stirs” is plenty! 
  • Dump the sticky dough out onto a floured service. I use parchment paper. Flour your hands well and quickly pat the dough into a 1/2″ thick rectangle – about the size of a sheet of notebook paper.
  • Now for the folding technique – which creates the beautiful layers in your biscuits: fold your dough “rectangle” in half, then turn clockwise and fold again, turn clockwise and fold again. Smooth it back into the rectangle shape and you’re ready to cut the biscuits out now!
  • Take your biscuit cutter and dip in into some flour and go straight down and back up. Don’t twist the cutter. Place the biscuits on the skillet closely, touching each other.
  • When you’ve cut all you can out of that batch, refold your dough again a couple of times and use the cutter to finish out the dough. You may even have to roll the very last biscuit out with your hands.
  • Put the skillet in the hot oven at 450 degrees and bake the biscuits 15-18 minutes, until lightly browned.
  • Remove from the oven and brush the tops with melted butter.
  • Today I felt a little whimsical fancy and decided to use one of my antique biscuit cutters. I bought the biscuit cutters at an antique market in Atlanta several years ago. I used the scalloped edge biscuit cutter today. I have a large one and a small one. (The three small biscuits were for the grandchildren.) After breakfast my husband, son, and grandson all decided to take a swim in the pond. They had the most wonderful time and swam for almost 2 hours…which means they had hearty appetites for lunch!  These hearty appetites led to another Southern delicacy…Tomato Sandwiches!!!
I am very thankful for the garden bounty we’ve had this summer.  I love to garden for the pure joy it brings me, but the side benefit of the delicious produce is wonderful this time of year.
My youngest son and his wife and son joined us for lunch today and we had a wonderful time around the table. The grandchildren are at the age now where they can play together a bit more. Zeke will be 3 next month and Madie Ruth and Jackson are both almost 14 months old.  Good times indeed.  I am counting my blessings this Saturday, and family time is right up there at the top of my list!!!
 
Happy Biscuit Baking!
 
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July 2, 2011 7:13 PM 12
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