Seven Minute Frosting

Seven Minute Frosting

My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.

On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.

I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!

 

Seven Minute Frosting
 
Author:
 
Ingredients
  • ½ c. granulated sugar
  • 2 egg whites
  • 2 tbsp. water
  • 7-oz. jar marshmallow creme
  • 1 tbsp. vanilla extract
Instructions
  1. Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
  2. Add the marshmallow creme and vanilla and beat until combined.
  3. Frost 3-layer cake with frosting.

 

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Waldorf Chicken Salad

Waldorf Chicken Salad

Since having a few rooms painted in the house, I have been on a quest to purge. It’s amazing just how long it takes. Getting rid of old, unused “stuff” is something that I have done with each move, but you would be amazed at the “stuff” I have kept. Some things make me just shake my head and wonder exactly what I thought I would do with it.

For the past week, I have been weeding out cookbooks! Oh my, I did not realize I had such a cookbook hoarding problem until all of them were in stacks on the floor surrounding me! Even then, I’m hesitant to get just trash them before I go through them page by page. It’s a sickness! A sickness that I’m trying to overcome because the feeling of freedom feels so much better than clutter!

I ran across this Waldorf Chicken Salad recipe in an old cookbook from New York. I am typically a very plain chicken salad kind of gal but thought I would give this recipe a try. It is a wonderful fresh summer salad that I loved! The combination is perfect with the crunch of the celery, the tartness of the apple, and the vinegar added a delicious depth of flavor.

Wine vinegar tends to be milder and less acidic than cider or white distilled vinegar, so they make a great addition to sauces, salad dressing, and marinades.

 

Waldorf Chicken Salad
 
Author:
Serves: 8 - 10
 
Ingredients
  • 4 Honeycrisp apples, diced (or other crisp, tart,and sweet apple)
  • Mayonnaise, to taste
  • White wine vinegar
  • 4 whole chicken breasts, cooked, and picked clean from bones, and chopped
  • 1 c. walnuts, coarsely chopped
  • ½ to 1 c. chopped celery
  • 1 tsp. poppy seeds
  • Leaf lettuce
Instructions
  1. In a large bowl combine enough white wine vinegar with the mayonnaise to create the consistency of salad dressing.
  2. Add the chopped apples, chicken, walnuts, celery and poppy seeds.
  3. Chill for a few hours before serving. Serve on leaf lettuce.

 

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Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad
 
Author:
 
Ingredients
  • 2 large tomatoes, sliced into thin wedges and then cut in half lengthwise
  • 8 pickling cucumbers (about 4 cups), sliced
  • 1 medium Vidalia onion, quartered, then sliced thin
  • ½ c. plus 3 tbsp. apple cider vinegar
  • 2 tbsp. granulated sugar
  • freshly ground black pepper, to taste
  • salt, to taste
  • ¼ c. vegetable oil
  • ½ c. water
Instructions
  1. Slice all of the vegetables and place in a large bowl.
  2. In a small bowl, whisk together the vinegar, sugar, pepper, salt, oil and water.
  3. Pour over veggies and toss. Cover and refrigerate for at least two hours before serving.
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Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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The New Beekeepers in Town

 

Since I am not posting recipes at present, I thought I would share with you the big news here at the farm. We have bees!!

A couple of years ago we came home from a weekend trip to find hundreds of dead honeybees in the living room floor. Not being familiar with bees or their activity at all we freaked! Well, maybe I freaked! I was sure that we had a colony in the walls of the house or possibly in the attic. I wasn’t sure where they were, but I was sure they were going to attack us in our sleep.

Turns out they were swarming and looking for a new place to live.  I’m not sure how they died and as much as I want honeybees around here I do not want to live with them!

A few weeks later, while mowing grass, I saw them.  They were flying in and out of an old pop-up camper that’s behind the barn. You may notice it in some of the pictures because one of the hive boxes is set up near it. They lived in the camper until this past spring. Even after a local beekeeper, Michael, came over to set up a few boxes and caught a couple of swarms.

A few months ago we noticed they were there one day then all of the sudden there was no activity. They had moved out. While another box was set up to catch a swarm, not only did a swarm move into that box, but to our surprise, another swarm moved into the camper! We have not opened the camper in years and have no idea what is inside of it now, but one day we are going to open it up to take a look.  I’ll take pictures!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We now have two active colonies on the farm. Greg and I did our first hive inspections over the weekend. With only three stings between us, I think we fared pretty good. Notice the white part on the frames. That is capped honey. Once 80% of the frame has capped honey, we can harvest. We ordered a small extractor over the weekend along with a few other tools, and when the time is right, we will be ready to harvest.

I’m looking forward to this new adventure. We have so much to learn that it’s almost overwhelming but having honey in our backyard is so worth it! I will continue to share pictures with you throughout our learning process.

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