Shout-Out to Yesteryear

Jillian and I have spent a lot of time in the kitchen this past week. She is great company and I get a kick out of watching her transfer flour & sugar from measuring spoons to measuring cups to mixing bowls and so on and so forth.

So, do you remember those old-school recipes that made you feel all warm & fuzzy inside? You know, the dishes that all grandmothers have/had on hand during all those unexpected visits. Well, Jilli and I have been busy making such recipes this week. Thank you Rita Shelton for graciously sharing your delicious recipes with me. Pear Preserves

Wash and peel pears*. Slice thin and cover generously with sugar. Let stand overnight. Stir. Bring to boil and continue boiling until pears become clear. Reduce heat to medium. Keep pears stirred often. Cook slowly until juice drops into water or onto a plate and doesn't run immediately. Pour into jars & seal.

Takes 2-3 hours for pears to cook.

*I used the Pampered Chef Apple Peeler/Corer/Slicer to peel and slice my pears. It saved tons of time & effort.

Self-Crust Egg Custard

• 5 Tablespoons Self-Rising Flour


• 1 Cup Sugar


• 3 eggs, beaten well


• 1 Cup Milk


• 1 Small Can Evaported Milk


• 2 Tablespoons Melted Butter


• Dash of Salt


• 1 Teaspoon Vanilla


• Nutmeg (if desired)

Mix flour and sugar. Add to well beaten eggs. Add milk, evaporated milk, butter, salt and vanilla. Mix well. "Grease" 9-inch pie pan with Pam. Pour mixture into pan. Sprinkle with nutmeg. Bake at 325 degrees for 40-45 minutes or until middle of pie sets.

Jason LOVES this egg custard, so I lovingly baked him two pies last weekend. It tastes great warm, but we like it better cold.

I love this photo. Jillian was "baking" Egg Custard in her play kitchen and needed some water from the bathroom sink. She can barley reach the faucet even with the help of a step stool.