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Homemade Blackberry Cake Donuts

The fresh blackberry harvest season has arrived and I for one am so berry happy!

This weekend I picked-up some fresh blackberries from a local farmer’s market roadside stand. Since I also recently purchased 2 silicone donut mold/pans for baking delicious cake donuts, my mission clearly was to make my first batch of HOMEMADE BLACKBERRY CAKE DONUTS.

MISSION ACCOMPLISHED! The donuts were delicious and really easy to make. Is there anything better than a freshly baked donut – still warm from the oven? I think not!!!

I hope you enjoy my recipe shared below.

Feel free to tweak my homemade cake donut recipe to substitute your favorite seasonal berries; instead of blackberries – use fresh strawberries or blueberries.

Homemade Cake Donuts – Just Add Blackberries!
Print Recipe

Homemade Blackberry Cake Donuts

Easy to Follow Recipe with Simple Ingredients!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: American
Keyword: Baked Donuts, Blackberry Cake Donuts, Blackberry Donuts, Cake Donuts, Homemade Donuts
Servings: 9 donuts

Equipment

  • Silicone Donut Molds/Pans
  • Large Mixing Bowl
  • Measuring Spoons
  • Measuring Cup
  • Cooling Rack
  • Rubber Spatula
  • Collander

Ingredients

Donut Batter:

  • 2 Cups Flour
  • ¾ Cup Stevia – (or regular sugar – if you prefer)
  • 1½ Tsp Baking Powder
  • ¼ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ½ Tsp Salt
  • ¾ Cup Heavy Cream (or whole milk – if you prefer)
  • ¼ Tsp Lemon Juice or White Vinegar
  • 2 Beaten Eggs
  • 2 Tbsp Melted Butter
  • ¾ Cup Blackberries (Rinsed and Drained)

White Glaze:

  • 2 Cups Splenda Powdered Sugar (or regular Powdered Sugar – if you prefer)
  • 3 Tbsp Heavy Cream (or milk -if you prefer)
  • ¼ Tsp Vanilla

Instructions

  • Add lemon juice (or white vinegar) to the heavy cream and set aside to make 'buttermilk'.
  • Preheat the oven to 425°. Spray the donut molds/pans with a non-stick spray
  • In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
  • Add the melted butter and stir thoroughly before also adding the heavy cream and beaten eggs. The dough will be a very sticky consistency.
  • Gentle fold-in the drained blackberries.
  • Fill each of the donut ring cavities, making sure it does not cover the center hole. This can be tricky. Use a spoon or even clean hands
  • Bake about 10-12 minutes until the tops rebound when pressed. Remove from the oven.
  • Leave the donuts in the molds/pan for about 5 more minutes before popping them out of the pan and onto a cooling pan.
  • You can serve the donuts now….or apply a white glaze.
  • To make the glaze, mix the powdered sugar, heavy cream and, vanilla into a small bowl just large enough to dip the top of the donuts. Hold the dipped donut above the bowl to allow the excess glaze to drip off.
  • Return the glazed donuts to the cooling rack to allow the glaze to set before serving.
Blackberry Donuts After Baking

If you like this recipe or have suggestions, please leave a comment below.

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Preble County Sunshine & Sites Lift Your Spirit

This Saturday was a great day for more adventures in Preble County, Ohio. Nothing but blue skies and time to explore…..

After I dropped off our 3 dogs at ‘GROOMING WITH SUNSHINE’ in Camden for their appointments, I was free to wander!
***Special Note – If you own a dog, please be sure to check out Lindsey’s ‘GROOMING WITH SUNSHINE’ Facebook page for more about her services. She has always groomed our Scotties and we think she is the best!!! We highly recommend her. If you book an appt., please let her know that I (Cathy) referred you.

I had no specific plans or an agenda to follow for the day, other than finding more covered bridges in Preble County! During these crazy days of Covid19, I have been on a sort of historical/cultural mission to visit all 8 of the Covered Bridges in Preble County listed by the Preble County Convention & Visitors Bureau. For a map and more details visit their website at /https://preblecountypassport.com/

Previously on 2 separate other day trips, I viewed 4 of the 8 bridges. My hope was to visit at least 2 more of the Covered Bridges today along with anything else that might catch my interest along the way.

As my day of wandering ensued, my daily activities grew to include the following list of sites visited:

1. LAVENDEL HILLS – the very first Lavender Fields created and grown in Preble County. Check out their Facebook and Instagram pages for more information about their fields, harvests, products, events, and activities. This particlar Saturday night was their last sunset yoga session of the season in their lavender fields – since their growing season has ended. My guess is that this sensorial experience is not only very relaxing but also naturally beautiful and super-fragrant. Definitely a TO-DO LIST action item for my 2021 calendar! For now, I settled with talking to the owner, Kajsa, and buying a bouquet of dried ‘phenomenal’ (the species name) lavender. It smells amazing or should I say phenomenal!

2. THE CONCORD UNITED CHURCH OF CHRIST – the 180-year Church was founded and based on the revival movement called the “Great Awakening”. Ministers from Paris, KY at Canes Ridge were transformed by an evangelical gospel and were moved to travel to the new frontier (that later became known as Ohio) under the banner of the Christian Church. Unfortunately, the Concord United Church of Christ was closed today, but the outside of the building, the old water pump and Cemetary across the Road were very interesting to view.

3. THE HARSHMAN COVERED BRIDGE – is fully operational and is 4 miles north of Fairhaven. It was built in 1894 by Everett S Sherman, who built a lot of bridges in the area reviving the technology of the once patented ‘Childs truss bridges’. This design allowed for the variation of the size of the wooden beams according to the loads carried by them rather than using uniform-sized beams. I was able to walk and even drive-thru this Covered Bridge. Truly fascinating.

4. STRIKE’S FAMILY ORCHARD – An Amish produce wholesaler with a pop-up, covered stand in downtown Eaton, Ohio. Usually, on Saturdays, it is located at the corner of South Barron Street and East St Clair Street in the parking lot of the Marathon Gas Station. All the fruits and vegetables looked super fresh and great. I couldn’t refrain from buying some fresh green beans and blackberries to take home for the week.

5. DIXON’S BRANCH COVERED BRIDGE – is now located in the Lewisburg Community Park. The original bridge was built in 1887 and located in Dixon Township on Concord Road. However, in 1963 destructive storms took the roof off the bridge. It was then decided, for a variety of reasons, to replace the covered wooden bridge with a new concrete and steel structure. The old bridge was moved to its current location in 1964 and rededicated as part of the Lewisburg Community Park. Obviously it is no longer in operation for transportation, but it is still a unique, beautiful, and historic bridge. You will find it situated in the front, grassy area of the park by the children’s play equipment. It’s in a well-shaded spot, perfectly suited to hold several picnic tables inside for ‘bring your own’ outdoor lunches or dinners. This lovely park also has several baseball fields, a gazebo, and a 2-year old dedicated Footbridge.

Hope you enjoy my photos and information from the day. I encourage you to get out and explore your neighboring counties. It is something fun and inexpensive to do during these days of Covid19. Sunshine and travel always lift my spirits.

MY HAUL OF GOODIES;
DRIED LAVENDER, FRESH BLACKBERRIES & GREEN BEANS
FROM PREBLE COUNTY

Eat Well…Travel Often!

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Homemade Fire-Roasted Tomato Salsa

Local farms now have their freshly-grown tomatoes on sale at the End-of-the-Season! In our area of the country, you can purchase tomatoes for .99 cents a pound compared to the regular price of $1.99-$2.99. So it is the perfect time to can your own HOMEMADE FIRE-ROASTED TOMATO SALSA!

I decided to take advantage of the great tomato prices, and call upon my sister and mom to get together and have a family canning day! To make it worth our time and effort, we set out to make 30-pint jars.

The recipe below is for only 5-6 pints – so we bought 6 times the amount of ingredients, canning jars, lids, and rims listed. We basically made 3-double batches of the Salsa recipe. We needed 2 stock pots on the stove for each double batch of salsa.

To make the day of canning go more smoothly, I did some prep work the day before:

1. I fire-roasted the tomatoes in the oven/broiler. See my method below in the recipe.

2. I also washed and chopped the peppers and onions and stored them in plastic, sealed bags.

3. It also helps to wash the Canning Jars the day before as well.

Fire-Roasted Tomatoes prepared on the Oven/Broiler

ESTA MUY SABROSA!

Serve this Homemade Fire-Roasted Tomato Salsa with Tortilla Chips, in Queso Dip, on top of Scrambled Eggs, Omelettes, and as a topping for Mexican and Southwestern Dishes.

Print Recipe

Homemade Fire-Roasted Tomato Salsa

Yields 5-6 Pint Canning Jars
Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Fire-Roasted Salsa, Fire-Roasted Tomato Salsa, Homemade Salsa, Tomato Salsa
Servings: 5 Pint Jars Canned

Equipment

  • Cutting Board
  • Knives
  • Measuring Spoons
  • Measuring Cups
  • 8 Qt Stock Pot
  • Mixing Spoon
  • Large Mixing Bowl
  • Canning Tongs
  • Kitchen Tongs
  • Wide-Mouth Canning Jars, Lids and Rims
  • Half Sheet Pans
  • Parchment Paper

Ingredients

  • 10-12 Fire-Roasted Tomatoes (prepared the day before)
  • 3 Fresh Large Green Bell Peppers (diced)
  • 1 ½ Fresh Jalapenos (seeded and diced)
  • ½ Large Vidalia (yellow) Onion (diced)
  • 1 Cloves Garlic (crushed and diced) or the equivalent dried and reconstituted
  • 1 Can 6 oz Tomato Paste
  • Fresh Cilantro to taste (chopped)
  • ⅓ Cup Freshly Squeezed Lime Juice
  • ½ Tsp Salt (or to taste)

Instructions

  • Place the previously Fire-Roasted Tomato halves into a blender and pulse gently until you reach the desired diced consistency for the salsa. Then pour the tomatoes into a stock pot. See the recipe for the Fire-Roasted Tomatoes below.
  • Wash and seed the bell and jalapeno peppers. *** Be sure to wear gloves when handling the jalapeno peppers to avoid direct contact with the seeds which could cause intense burning to your eyes and skin. Then chop all the peppers into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
  • Peel the Vidalia Onion and chop into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
  • Add the chopped chunks of peppers and onions to a food processor and pulse them gently until you reach the desired diced consistency. Pour the diced peppers and onions into the stock pot with the tomatoes. Mix them all together with a large spoon.
  • Add the remaining ingredients: salt, tomato paste, fresh lime juice and chopped cilantro to the stock pot. Continue mixing until all the ingredients are well combined.
  • Bring everything to a boil. Then reduce the mixture to a simmer until it becomes very thick.
  • Next, ladle the salsa into warm canning jars. Seal with warm lids and tighten the rims. See Canning Tips below.
  • Set in a cool spot on old newspapers with ample space between the jars. Listen for the tell-tale 'PING' sound that lets you know the vacuum has taken and the jars are properly sealed.
  • An hour or two later, label the jars with the name and date prepared.
  • Store the sealed jars of salsa in a cupboard or cool spot until ready for use. Canned salsa will last for 12 months in storage. However, once the canned seal is opened, it must be refrigerated.

How to Fire-Roast Tomatoes in the Oven/Broiler:

  • Wash the fresh whole tomatoes and cut in half horizontally.
  • Line a half sheet pan with parchment paper. Make sure that the paper hangs over the edges a little.
  • Spread 2 tbsps olive oil on the parchment paper. Rub the tomato halves around in the olive oil and lay the tomatoes cut-side up on the paper.
  • Set the oven broiler on high and pace the half sheet pan on the middle rack of the oven. Broil for 15 minutes. Then remove the pan from the oven and turn the tomato halves over. Return to the broiler and roast for 15 more minutes until the outer skins of the tomato halves are blackened and blistered.
  • Let the halves cool on the sheet pan for at least ½ hour. Then using tongs transfer the blackened and blistered tomatoes (with the charred skins left on) into a covered storage container overnight. (discard the extra liquid left on the sheet pan). Use the stored tomatoes the next day for making the Homemade Fire Roasted Tomato Salsa recipe above.

Canning Tips:

  • I prefer using wide-rimmed jars, lids, and rims because they are easier to fill.
  • Wash your canning jars in your electric dishwasher with dish detergent the night before you Can.
  • The day of canning, right before processing all the vegetables, run the jars through the dishwashing cycle again without the detergent. Keep the door closed and the jars will remain warm until use. Use canning tongs to lift each jar out of the dishwasher for filling. Make sure to keep closing the door to keep the other jars warm.
  • Meanwhile, boil a pot of water on the stove and reduce it to a simmer. Place the lids and rims in the pot. Keep them warm until you start canning. Use tongs to lift the lids and rims out as needed.
  • Our family uses this simple method of canning for our Green Tomato Relish as well. It works well every time.
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Simple Saturday Apple Cinnamon Crowns

It occurred to me as I was making these impromptu SIMPLE SATURDAY APPLE-CINNAMON CROWNS for the first time this morning, that this recipe is something my granmama might have easily whipped together on the spur of the moment too. She definitely was notorious for making something truly delicious from whatever ingredients she had available in her kitchen.

In the original Perkins Family Cookbook (1992) – WHAT ELSE DO YOU NEED? I asked for family members to submit their memories of my granmama, Anna Margaret, and stories about her cooking. Uncle Gary (her son-in-law/married to Lynn) recalled “that the best meals Anna Margaret cooked were those that she started with nothing in particular and just cooked what she had handy; no recipes”. I would call that being very resourceful with a touch of Kitchen Magic. I like to think she passed that Kitchen Magic gene on to her many descendants.

Extra delicious even on the second day!

These Simple Saturday Apple Cinnamon Crowns are equally as good on Sunday morning warmed up in the microwave for 30 seconds with a few toasted, chopped pecans and, several drizzles of caramel. Yum Yum…

Eat Well…Travel Often!

WHAT ELSE DO YOU NEED?

Ingredients
Print Recipe

Simple Saturday Apple Cinnamon Crowns

Quick and Easy Recipe using Readily Available Kitchen-Staple Ingredients
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Apple Cinnamon, Crowns, Simple Saturday Breakfast
Servings: 4

Equipment

  • Muffin Pan
  • Measuring Spoons
  • Mixing Bowl
  • Paring Knife
  • Spatula

Ingredients

  • 1 Package Crescent Rolls (8 ct)
  • 3 Apples (your favorite variety)
  • 1 Tablespoon Corn Starch
  • Cinnamon and/or Nutmeg to taste
  • 1 Teaspoon Stevia or Sugar
  • 3 Tablespoon Butter (cut up into small cubes)

Instructions

  • Preheat the Oven to 375°.
  • Crack open the Crescent Roll package and spread the dough flat. Pinch together the perforated seams.
  • With a paring knife, cut the crescent dough into 8 flat squares and lay each one into an open cavity of the muffin pan sprayed with a non-stick spray.
  • Peel and slice 3 apples and place in a clear glass mixing bowl.
  • To the bowl, add the cornstarch, sugar, cinnamon and/or nutmeg. Toss until completely coated.
  • Add a generous spoonful of the seasoned apples to each of the crescent roll squares.
  • Place 3 small cubes of butter on top of each crown before baking.
  • Bake for 15-25 minutes until the apples are soft and the dough is cooked to your desired brownness.

WHAT ELSE DO YOU NEED?

    Ready for the oven.

    Blog Articles / Food Trends / Photos / Recipes

    Chipotle-Lime Compound Butter

    During the summer grill-out season, what better way to elevate the flavor of your favorite dish, than by adding that special finishing touch – a slice of homemade Chipotle-Lime Compound Butter on top. Make ahead and keep it on-hand in your refrigerator for up to 2 weeks.

    I also use this Chipotle-Lime Compound Butter to make my own version of the popular, trending ‘Mexican Street Corn’. After roasting my corn in the husk on the grill, I slather on the flavored butter and sprinkle it with some cotija cheese. Yummmm!

    My Tips for Delicious Corn on the Cob Prep & Roasting Tips: 1. Pull off the extra outer corn husk leaves and cut off a slice of the hard base 2. Pull back the inner husk leaves and remove all the corn silks 3. Push back the inner leaves, to cover up the corn again. 4. Then place the prepped ears of corn into a large bowl of water to soak for at least 30 minutes (may soak even longer) 5. Then place the fresh corn on the grill and roast.

    You can make many other Compound Butter flavor combinations; Savory or Sweet. Imagine using the Sweet Compound Butters on Pancakes, Waffles, or even Yeast Dinner Rolls. Let your imagination run free.

    • Lemon-Dill
    • Lemon-Chive
    • Bourbon-Bacon
    • Cranberry-Jalapeno
    • Honey-Orange
    • Cinnamon-Honey
    • Apple-Cinnamon
    • Strawberry-Honey

    WHAT ELSE DO YOU NEED?

    Print Recipe
    5 from 1 vote

    Chipotle-Lime Compound Butter

    Easy To Make…Only 3 Ingredients!
    Prep Time15 minutes
    Total Time2 hours
    Keyword: butter, Chipotle-lime, Compound-butter, Flavored-butter
    Servings: 16

    Equipment

    • Food Processor
    • Large Mixing Bowl
    • Spatula
    • Can Opener
    • Cutting Board
    • Microplaner

    Ingredients

    • 7 Oz Can of Chipotle Peppers in Adobo Sauce
    • 2 Sticks Softened Salted Butter (room temperature for at least 30 minutes))
    • 1 Large Lime (or 2 small)

    Instructions

    • Using a microplaner, zest one large lime or two small ones.
    • Add the softened room-temperature butter, chipotle peppers with adobo sauce, and the lime zest together in a food processor. Blend until completely mixed.
    • Layout a rectangular sheet of plastic wrap on the counter, then spoon the flavored butter mixture onto the wrap. Shape and roll into a log wrapping the plastic around the log. Twist the ends to close and refrigerate until firm. This could take from 30 minutes to 2 hours.
    • When ready to serve, cut off a slice and place on top your favorite grilled steak, chicken, seafood, corn on the cob, and/or baked potatoes. Enjoy!

    WHAT ELSE DO YOU NEED?

      Blog Articles / Family Traditions / Photos / Recipes

      Mom’s Sweet Pepper Soup

      Sweet Pepper Soup is a recipe my Mom started making many years ago. It is everything you love about a stuffed pepper…served as a soup! I recently had a craving for this family favorite and dug out my copy of this treasured recipe. I decided that I really needed to share it with all my family and friends to enJOY. Hope you try it!

      My mom, Ann Kathryn is the oldest child of the 5 Perkins siblings born to Anna Margaret and Stanley Perkins. She is known by all the nieces and nephews as Aunt Kitty (short for Kat – of course). She, like all the Perkins family women, is a great southern cook and has passed on that love of cooking to me and my sister and brothers. In turn, I have passed the family “cooking gene” forward to my son, who also loves this Sweet Pepper Soup recipe as well. And so the love and connections continue to live on and on and on….

      Grilled Havarti Cheese & Ham Sandwich on Salted Rye Bread

      If you want to create your own ‘PICK 2 COMBO‘ meal with this Sweet Pepper Soup, I highly recommend making a gooey Grilled Havarti Cheese & Ham Sandwich using a good fresh bakery Salted Rye Bread (recommendation – North College Hill Bakery). What a terrific, tasty pairing!

      WHAT ELSE DO YOU NEED?

      Ingredients also include ground beef & onions
      Print Recipe

      Mom’s Sweet Pepper Soup

      Everything you love about a Stuffed Pepper…served as a Soup.
      Prep Time30 minutes
      Cook Time1 hour
      Total Time1 hour 30 minutes
      Course: Soup
      Cuisine: American
      Keyword: Homemade Soup, Soup as a Meal, Soups, Sweet Pepper Soup
      Servings: 10

      Equipment

      • 8 – 10 Qt Stock Pot and Lid
      • Cutting Board
      • Knife
      • Can Opener
      • Measuring Spoons
      • Measuring Cup
      • Nylon Meat/Potato Masher

      Ingredients

      • 1½ Lbs Ground Beef
      • 1 Medium Onion, Chopped
      • 2 Ribs Celery, Chopped
      • 1 Red Bell Pepper, Seeded and Chopped
      • 1 Green Bell Pepper, Seeded and Chopped
      • 2 Cans Tomato Soup
      • 1 Can Rotel Diced Tomatoes with Chilis
      • ⅔ Cup White Rice
      • 2 Beef Bouillon Cubes
      • 1 Tbls Brown Sugar
      • 1 Tbls Worchestershire Sauce
      • 2 Cloves Garlic
      • 6 Cups Water

      Instructions

      • Brown ground beef and onions together in a large stock pot and drain the fat.
      • Add the remaining ingredients to the stock pot and bring to a boil. Once boiling, turn down to a simmer for at least 1 hour before serving.

      Optional notes:

      • Great served with oyster crackers and/or shredded cheddar cheese.
      • Tastes even better the 2nd day.
      • If the full recipe of this soup is too much for you or your family, it also freezes well for storing.

      Blog Articles / Family Traditions / Photos / Recipes

      Aunt Sue’s Texas Sheet Cake

      “You can never have too much money or too much CHOCOLATE!” If you can totally relate to that statement, you are going to love my Aunt Sue’s Texas Sheet Cake. It is a chocoholic’s delight. Rich in flavor, and very easy to make – even though it is a “made-from-scratch” recipe.

      • Young Aunt Sue
      • Aunt Sue & Uncle Rodger – California Vacation
      www.whatelsedoyouneed.com

      This dessert was always a popular favorite at our Perkins family gatherings. I thought it would be fun to revive the recipe and share it with the younger generation so they can continue to make and enjoy it.

      What Else Do You Need?

      A Slice of Texas Chocolate Heaven
      Print Recipe

      Aunt Sue’s Texas Sheet Cake

      Prep Time20 minutes
      Cook Time20 minutes
      Total Time40 minutes
      Course: Dessert
      Cuisine: American
      Keyword: Chocolate, Chocolate Sheet Cake, Sheet Cake, Texas Sheet Cake
      Servings: 12

      Equipment

      • 2 Qt Saucepans
      • Measuring Spoons
      • Measuring Cup
      • Cooking Spoon
      • 9 x 13 Baking Pan
      • Spatula

      Ingredients

      Cake Ingredients

      • 2 Sticks Butter
      • 4 Tablespoons Cocoa
      • 1 Cup Water
      • 2 Cups Flour
      • 2 Cups Sugar
      • ½ Cup Sour Cream
      • 2 Eggs
      • 1 Teaspoon Baking Soda
      • 1 Teaspoon Vanilla

      Fudge Icing Ingredients

      • 4 Tablespoons Cocoa
      • 1 Stick Butter
      • 6 Tablespoons Milk
      • 16 Ounces Confectionary Sugar

      Instructions

      Cake Instructions

      • In a saucepan, bring the butter, cocoa, and water to a boil. Stir constantly, so it doesn't burn.
      • In a separate mixing bowl, add the flour and sugar
      • Pour the boiling mixture over the flour and sugar. Mix well.
      • Next add the sour cream, eggs, baking soda, and vanilla. Mix well and pour into a 9 x 13 baking pan sprayed with a non-stick coating.
      • Bake at 350° in a preheated oven for 15-20 minutes.

      Fudge Icing Instructions

      • In a saucepan, bring the cocoa, butter, and milk to a boil. Stir constantly, so as not to burn the mixture.
      • Remove from the heat and add the confectionary sugar all at once. Mix well.
      • Pour the icing over the chocolate cake will it is still warm in the pan.
      • let the cake and icing cool, before serving.

      Blog Articles / Family Traditions / Photos / Recipes

      Homemade Pinto Beans & Ham Soup

      Today I am sharing my version of my mother’s Pinto Beans Soup. What makes my recipe a little different from hers is the addition of a few more ingredients for extra flavor. Because you need to soak the dried beans for 8 hours, it is not a quick recipe to make. But “good things come to those who wait” and the flavor more than makes up for the wait. See my full recipe below.

      I recommend serving the Homemade Pinto Beans & Ham Soup with our family-favorite Green Tomato Relish and freshly-baked Skillet Cornbread

      Freshly-baked Skillet Cornbread tastes great and compliments the homemade soup. My mother always uses Martha White’s Cotton Country Buttermilk Cornbread Mix. This is really easy to make, just follow the package directions; adding water, stirring, and baking. What Else Do You Need?

      I also recommend baking the cornbread in an 8″ Cast Iron skillet – like the Lodge brand shown below (available at Amazon).

      WHAT ELSE DO YOU NEED?

      Print Recipe

      Homemade Pinto Beans & Ham Soup

      Prep Time8 hours 30 minutes
      Cook Time2 hours 30 minutes
      Total Time11 hours
      Course: Soup
      Cuisine: American
      Keyword: Bean Soup, Country Bean Soup, Homemade Bean Soup, Pinto Bean Soup, Southern-style Bean Soup
      Servings: 8

      Equipment

      • Large Mixing Bowl
      • 8 – 10 Qt Stock Pot and Lid
      • Measuring Cup
      • Measuring Spoons
      • Cutting Board
      • Knife
      • Can Opener
      • Cooking Spoon

      Ingredients

      • 16 Oz Dried Pinto Beans
      • 2 14 Oz Cans Chicken Broth (adds extra flavor)
      • 2 Cups Water
      • 1 Small (14-16 Oz) Cottage Ham (My mom prefers using a ham hock)
      • 1 Small Onion or ½ Large Onion (diced)
      • 1 Teaspoon Garlic Powder
      • 1 Teaspoon Ground Black Pepper
      • ½ Teaspoon Mrs Dash Salt-Free Table Blend Seasoning
      • ½ Cup Tomato Ketchup (adds extra flavor)

      Instructions

      • Sort through the dry pinto beans and discard any bad beans.
      • Cover the beans with water and let soak overnight at room temperature (8 hrs)
      • Drain the beans and discard the soaking water
      • Add the plumped-up beans to an 8-10 qt stock pot. Also add the chicken broth, water, cottage ham, diced onions, and spices.
      • Bring these ingredients to a rapid boil. Then lower the heat and continue cooking on the stovetop for 2½ – 3 hours.
      • During the last ½ hour of cooking, remove the cottage ham to a plate and let it cool slightly. At this time, add in the tomato ketchup, to the stock pot, stir well and continue cooking.
      • Using two forks, pull apart and shred the cottage ham into bite-size pieces on the plate. Return the shredded ham pieces back to the stock pot and mix well to incorporate.
      • Recommend serving with freshly-baked skillet cornbread.
      • Like most soups, it tastes even better on the second day. It also freezes well.

      Blog Articles / Family Traditions / Photos / Recipes

      Aunt Lynn’s Homemade Beef Stew

      My dear Aunt Lynn first shared her delicious Homemade Beef Stew recipe for our original Perkins Family Cookbook over 20 years ago. It is still one of my family-favorite main dishes to make.

      Aunt Lynn is the youngest girl in the family of five Perkins children born to Anna Margaret and Stanley Perkins. After grandady’s passing in 1995, my aunt Lynn and her husband, uncle Gary, bought the 120-acre family farm to keep the ownership in the family for over 100 years. I credit Aunt Lynn to being the “family glue” that keeps the Perkins family bonded strongly together. She does this in many ways, but probably the most visible one is the annual family and friends’ Kentucky Farm Reunion that she and Uncle Gary host every September. (More details on that in an upcoming article)

      • Childhood Photo of Aunt Lynn
      • Aunt Lynn & Uncle Gary

      Together, they have also made a lot of great changes and updates to the farmland including a new “lodge-type facility” which includes many much appreciated modern conveniences for everyone when they visit. Some of those conveniences include indoor plumbing, a modern, fully equipped kitchen, and an oversized, enclosed garage area that is not only perfect to store farm equipment but also allows enough space for an extra-long hay wagon to be used inside as a rustic buffet table for all the yummy potluck dishes shared at the annual Kentucky farm reunions. I can’t forget to mention the unique outdoor addition of the family dinner bell! Come & get it…

      WHAT ELSE DO YOU NEED?

      New – Lodge-Style Facility
      Dinnerbell – Come and Get it!
      Print Recipe

      Homemade Beef Stew

      Aunt Lynn's Recipe
      Prep Time30 minutes
      Cook Time2 hours 30 minutes
      Course: Main Course
      Cuisine: American
      Keyword: Beef Stew, Beef Stew Recipes, Hearty Beef Stew, Homemade Beef Stew
      Servings: 8

      Equipment

      • 8 – 10 Qt Stock Pot and Lid
      • Measuring Cup
      • Measuring Spoons
      • Knife
      • Cutting Board
      • Can Opener

      Ingredients

      • 2 Pounds Stew Beef
      • 2 Cups Water
      • 2 Tablespoons Oil
      • 2 Cups Water
      • 4 Medium Chopped Potatoes
      • 3 Carrots Chopped
      • 3 Ribs Celery Chopped
      • 1 Large Onion Chopped
      • 1-2 6 Oz Tomato Paste
      • 1 16 Oz Bag of Frozen Mixed Veggies
      • 1 Teaspoon Worchestershire Sauce
      • 1 Teaspoon Sugar
      • 1 Teaspoon Garlic Powder
      • 1 Teaspoon Paprika
      • 1 Bay Leaf
      • Salt & Pepper to Taste
      • Dash Ground Cloves

      Instructions

      • Pour 1/2 cup of flour into a reclosable plastic bag. Add the stew beef, seal and coat thoroughly.
      • Brown the stew beef in oil. Season with salt & pepper.
      • Add 2 cups water
      • Add the tomato paste for desired consistency.
      • Next season with Worchestershire sauce, sugar, garlic powder, bay leaf, paprika, & cloves. Salt & pepper to taste. Simmer for 1 ½ hours.
      • Then add the chopped potatoes, carrots, celery, and onions. Cook on low heat for 1 more hour until tender.
      • Add the frozen vegetables and simmer to blend for approximately another 30 minutes.

      Blog Articles / Family Traditions / Photos / Recipes

      Granmama’s 3 Famous Stockyard Lunchroom Pies

      My granmama was a remarkable woman! She taught me the meaning of hard work, persistence, and reward through her example. I have childhood memories of her staying up all night during the 1960s to bake as many of her Famous Meringue & Cream Pies as humanly possible in the simple oven of her small farm kitchen. She made three varieties of pies; lemon meringue, banana cream with meringue, and coconut cream with meringue. Very early the next morning, without sleeping, she would gingerly load all the delicious pies into her car and drive to the Kentucky Stockyard Lunchrooms that she ran and operated. The regular Stockyard sale days were on Tuesday in Walton and Wednesday in Williamstown. Sometimes there was also a special sale day on Saturday. Her delicious homemade pies always sold out quickly in the day! Loyal customers knew they needed to get there early to order their slice and enjoy it.

      If I or my brothers were lucky enough to be visiting with granmama on the days of the Stockyard Sales, we would eagerly accompany her to be her assistant/s. In retrospect, I guess this was really my first volunteer job experience. Not a bad way to start!

      My brother, Jim, fondly wrote the following article excerpt which appeared in our original 1992 Perkins Family Cookbook …

      “The quantity of food by granmama was never larger than when she ran the restaurants at the Walton and Williamstown Stockyards. Those days were wonderful for young boys such as Charlie, Bobby, and me. We would eat as much and as often as we desired. There was also an unlimited supply of six-ounce Cokes or Dana orange or grape pop. We were often accused of eating up the profits. The only tribute that we had to pay was pick-up the empty bottles throughout the stockyard. To young boys, this was often an adventure. The best part of the day though was being able to eat anything you wanted for breakfast. Since she had to leave so early in the morning to drive to the Stockyard, we would eat at the restaurant/lunchroom instead of home. We thought we were really something when we got to eat a cheeseburger “through the garden” or a fish sandwich for breakfast.”

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      Print Recipe

      Granmama’s Homemade Pie Crust Recipe

      This is the recipe Granmama used for her famous Stockyard Lunchroom Pies
      Prep Time20 minutes
      Cook Time15 minutes
      Course: Dessert
      Cuisine: American
      Keyword: Homemade Pie, Meringue Cream Pie, Pie Crust

      Equipment

      • Pastry Blender
      • Large Mixing Bowl
      • Rolling Pin
      • 8-inch Pie Dish

      Ingredients

      • 1 Cup Flour
      • ½ Teaspoon Salt
      • ⅓ Cup Shortening ( like Crisco)
      • 2-3 Tablespoons Ice Cold Water

      Instructions

      • Cut the shortening into the flour and salt mixture with a pastry blender in a large mixing bowl.
      • Add the ice-cold water to the mixture. Stir more with the pastry blender until it forms a ball. You want the dough to be stiff, but not sticky. Make sure that you do not add too much water.
      • Let the dough chill in the refrigerator for at least ½ hour before rolling out.
      • Roll out on a floured surface with a rolling pin. Place into an 8-inch pie pan that has been sprayed with a non-stick spray.
      • Prick several fork holes onto the bottom of the crust to prevent puffiness.
      • Bake the crust in a preheated 400° oven for 15 minutes or until the crust is no longer translucent and completely cooked
      • Special note: You may also want to bake the pie crust with dry beans or pie weights on top to alleviate a puffy or uneven crust
      • Makes 1 homemade pie crust.
      Granmama Perkins – Photo from her Younger Years
      Print Recipe

      Granmama’s Famous Lemon Meringue Pie

      These pies always sold old at the Stockyard Lunchrooms
      Prep Time25 minutes
      Cook Time15 minutes
      Course: Dessert
      Cuisine: American
      Keyword: Homemade Pie, Lemon Meringue Pie
      Servings: 6

      Equipment

      • Sauce Pan
      • 2 Mixing Bowls
      • Cooking Spoon
      • Rubber Spatula
      • Electric Mixer
      • Measuring Spoons
      • Measuring Cup
      • Egg Separator
      • Microplane Grater

      Ingredients

      • 1 Pre-cooked Pie Crust (see granmama's separate recipe)
      • ¼ Cup Sugar
      • 2 Tablespoons Cornstarch
      • 2 Cups Boiling Water
      • 3 Tablespoons Lemon Juice
      • 2 Egg Yolks
      • 1 Teaspoon Butter
      • 1 Teaspoon Grated Lemon Rind (or lemon flavoring)

      Meringue

      • 3 Egg Whites
      • ¼ Teaspoon Salt
      • 6 Tablespoons Sugar
      • ½ Teaspoon Vanilla

      Instructions

      • Combine sugar and cornstarch in a sauce pan on top of the stove. Stir in the boiling water and cook over low heat until very thick and clear. (about 15 minutes)
      • Crack and separate 2 eggs. Save the whites for the meringue topping (later).
      • Beat the yolks to a cream in a separate mixing bowl. Add a little of the hot mixture from the sauce pan into the beaten egg yolks to temper them. Mix thoroughly.
      • Gradually blend in the rest of the hot mixture into the egg yolks
      • Next, stir in the butter, lemon juice, and rind. Cool the lemon filling mixture slightly before pouring into a previously prepared and baked pie crust. (see granmama's separate recipe)

      Meringue Preparation

      • In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
      • Next, fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
      • Using a rubber spatula, cover the whole pie with meringue spreading it evenly out to the edges of the crust. It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
      • If desired, you can use the back of a spoon, to gently press down on the meringue and lift lightly to form decorative peaks all over the pie.
      • Brown the pie in a 350° oven for 10-15 minutes or until the meringue is lightly browned. Keep a watchful eye on the process, to avoid it burning.
      Granmama Perkins – photo from the 1960s decade
      Print Recipe

      Granmama’s Famous Banana Cream Pie with Meringue Topping

      These pies always sold out at the Stockyard Lunchrooms
      Prep Time2 hours 25 minutes
      Cook Time15 minutes
      Course: Dessert
      Cuisine: American
      Keyword: Banana Cream Meringue Pie, Banana Cream Pie with Meringue Topping, Homemade Banana Pie
      Servings: 6

      Equipment

      • Sauce Pan
      • Cooking Spoon
      • Rubber Spatula
      • Wire or Nylon Whisk
      • Measuring Spoons
      • Measuring Cup
      • Egg Separator
      • Electric Mixer
      • Mixing Bowl

      Ingredients

      • 1 Pre-cooked Pie Crust (see granmama's separate recipe)
      • 2 Beaten Egg Yolks
      • 2 Cups Milk
      • ½ Cup Sugar
      • 2 Tablespoons Flour
      • 1 Tablespoon Butter
      • Pinch of Salt
      • 4 Bananas

      Meringue

      • 3 Egg Whites
      • ¼ Teaspoon Salt
      • 6 Tablespoons Sugar
      • ½ Teaspoon Vanilla

      Instructions

      • Peel and slice 2 bananas into thin coin shapes and spread evenly on top of the baked pie crust.
      • Crack and separate 2 eggs. Save the whites for the meringue topping (later).
      • On the kitchen counter, using a wire whisk, beat the egg yolks to a creamy consistency in a sauce pan.
      • Add the milk, sugar, flour, butter, and pinch of salt to the sauce pan and mix well.
      • Move the sauce pan to the stove. Continue stirring the mixture and gradually bring it to a boil as it becomes a thick custard consistency.
      • Remove the saucepan from the heat and allow the custard to completely cool.
      • Then spread the cooled custard mixture over the previously sliced bananas.
      • Peel and slice 2 more bananas into coin shapes and spread evenly on top of the custard layer.

      Meringue Preparation

      • In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
      • Next fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
      • Using a rubber spatula, cover the whole pie with meringue spreading it evenly out to the edges of the crust. It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
      • If desired, you can use the back of a spoon, to gently press down and lift lightly to form decorative peaks all over the pie.
      • Brown the pie in a 350° oven for 10-15 minutes or until the meringue is lightly browned. Keep a watchful eye on the process, to avoid burning.
      Print Recipe

      Granmama’s Famous Coconut Cream Pie with Meringue Topping

      These pies always sold out at the Stockyard Lunchrooms
      Prep Time25 minutes
      Cook Time45 minutes
      Course: Dessert
      Cuisine: American
      Keyword: Coconut Cream Pie, Coconut Cream Pie with Meringue Topping, Homemade Coconut Pie
      Servings: 6

      Equipment

      • Double Boiler
      • Sauce Pan
      • Rubber Spatula
      • Wire or Nylon Whisk
      • Cooking Spoon
      • Measuring Spoons
      • Measuring Cup
      • Egg Separator
      • Electric Mixer
      • Mixing Bowl

      Ingredients

      • 1 Pre-cooked Pie Crust (see granmama's separate recipe)
      • 2 Cups Scalded Milk
      • 1 Cup Sugar
      • 2 Egg Yolks
      • 2 Heaping Tablespoons Cornstarch
      • 1 Cup Grated Coconut

      Meringue

      • 3 Egg Whites
      • ¼ Teaspoon Salt
      • 6 Tablespoons Sugar
      • ½ Teaspoon Vanilla

      Instructions

      • Scald the milk in a double boiler.
      • Crack and separate 2 eggs. Save the whites for the meringue topping (later)
      • Using a wire whisk, beat the egg yolks to a cream in a separate mixing bowl.
      • Add the sugar and cornstarch to scalded milk mixture and combine mix well, stirring thoroughly.
      • Add a little of the scalded milk, sugar, and cornstarch mixture into the beaten egg yolks to temper them. Mix thoroughly.
      • Gradually blend in the rest of the scalded milk mixture into the egg yolks.
      • Next, add in the grated coconut and continue to mix well.
      • Pour the coconut cream pie filling into a 1-crust pie crust.
      • Bake for 45 minutes in a preheated 350° oven.
      • While the coconut cream pie is baking, prepare the meringue topping which will be added during the last 15 minutes of the total baking time.

      Meringue Topping

      • In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
      • Next fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
      • Using a rubber spatula, cover the coconut cream pie with meringue spreading it out to the edges of the crust and continue baking for the last 15 minutes of the total cooking time. Keep a watchful eye on the process, to avoid burning.
      • It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
      • If desired, you can use the back of a spoon, to gently press down on the meringue and lift lightly to form decorative peaks all over the pie.