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Festive French 75 Cocktail

11/25/2025

Contributed by Deborah Hamilton-Lynne of Galveston, TX.

Ingredients

1 Ounce Gin (Vodka may be used)1 Ounce Lemon Juice
1 Ounce Pomegranate Syrup (Cranberry Juice may be used)
3 Ounces Sparkling Wine (use an inexpensive, but quality one). Do not waste good champagne on this drink, as it is not necessary. However, a good Cava works very well.

Although a very vintage beverage, updated versions include simple syrup.

Combine in a chilled glass cocktail pitcher, and serve in chilled flutes or coupes.

The first time I had this drink was a few years ago at a rooftop bar in Miami. It was my birthday and a group of beautiful young girls befriended us and invited us to join their party of music and dancing. When they found out it was my birthday, they said they wanted to buy me a very special drink. It was the French 75, and I have enjoyed them from that point forward.

This cocktail originated in Paris during World War 1. For such a delicate concoction, the name originated from the 75mm field gun.

Interesting footnote: This drink appears in the 1942 film, “Casablanca” as it was served at Rick's Cafe Americain Bar.

Thanks, Deb, for reminding us about this classic, always appropriate, cocktail.

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My First Cookbook and Teena in the Kitchen

11/13/2025

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By Pamela Barker

Please indulge me as I write about my very first cookbook. But, first, may I return to how fortunate I was to have three strong women in my life as I grew up. All three were great cooks and I loved being in the kitchen with them, but I loved so much more about them.

Today I post about one of them, my Mother.

As I have previously mentioned, I learned so much from her during her lifetime. As I sat on the kitchen counter, I watched her swiftly conjure up delicious dishes, before she sent me on my mission of setting the table, properly. She never prolonged the preparation of food, as it was not her mission in life.

She had beautiful clothes, hats, handbags, gloves and all tended to be classic in design. She had her own way of expressing her style. Growing up, I watched as she dressed in her fabulous after-five attire, her hair, nails and makeup done to perfection. Now, having said that, she had probably spent part of the day doing volunteer work, ensuring our home was spotless (she liked to move furniture with regularity), and spending time doing planting and tending to our beautifully landscaped yard, front and back.

She accomplished much on any given day, but enjoyed dressing up for the evenings, and I watched and learned.

A stickler for how I spoke, I was never allowed to say, yeah, ain't, or other slang terms. It was always television, never TV, and the word muggy was not allowed, -- it was a humid day.

Although I loved dolls, and had a vast collection, it was more about dressing them up than playing typical doll games. Instead, you could find me writing, directing,, set decorating and starring in many front-porch (it was a perfect stage) elaborate productions. On occasion, I played jax, teacher (rarely) or office manager. All of this is to say, I did have a slight interest in cooking, and my Mother had little interest in me doing exactly that.

Enter Imperial Sugar Company in Sugarland, Texas.

My interest was piqued when they offered two cookbooks for kids (girls on the cover, of course). My Mother saved labels from the sugar packages and I sent away for, “My First Cookbook,” then years later, “Teena in the Kitchen.”

Interesting how my Mother knew me. Those cookbooks are still with me, in pristine condition. In other words, she knew I was about my stage productions, not cooking. Honestly, I'm not even sure I made one recipe, but I suspect I asked my Mother to make one.

Through the years, I learned to cook and my Mother approved. I love to cook and Gerry and I do it together.

I lost my Mother when I was 38, and on her last Thanksgiving, she told me it was time for me to make Thanksgiving dinner, -- ALL of it not just some side-dishes. This missive from her included dressing (which I had never made). Under her watchful eye, I did make the dressing and although it was not her dressing, I was pleased. She was pleased.

I am sharing photos of the little books.

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Barbara's Luncheon Cheese Oven Omelet

11/3/2025

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Another recipe from my dear sister, Barbara. -- Pam Barker

Ingredients

3 Eggs
½ teaspoon Salt
3 Tablespoons Flour
1 ¼ Cup Milk
1 Can (4 oz) Green Chilies
2 Cups Grated Cheddar Cheese
2 Cups Grated Monterey Jack
1 Cup Salsa

Preheat Oven to 350 Degrees

Prepare 8x8x2 inch square baking dish with non-stick spray.

Layer cheese, drained chilies in prepared baking dish.

Beat remaining ingredients (except Salsa) and pour over cheese mixture.

Bake until set (about 30 minutes, but depends on oven). Insert knife into center, if comes out clean, it is done.

Remove from oven and let rest for 10 minutes.

Cut and serve with heated Salsa.

This recipe is easily doubled.

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Pat's Minute Fudge Frosting

11/3/2025

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By Pam Barker

Ingredients

¼ Cup Butter
½ Cup Cocoa Powder
¼ Cup Milk (whole is preferred)
1 Cup Sugar
1/8 Teaspoon Salt
1 Teaspoon Vanilla

Melt butter in saucepan. Add other ingredients and cook over low heat until sugar is dissolved. Stir constantly. Bring to a full boil for 1 minute. Remove from heat and add nuts if desired. Add vanilla. Beat until creamy enough to spread. While beating, add 1 teaspoon cream to keep from getting too hard.

Looks easy, huh?

Think again.

The first thing I need to say about this recipe, the name is totally NOT accurate. A recipe sham.

It is one of my favorites both growing up and as an adult...it is like a thin, velvety fudge, but there is nothing MINUTE about it.
.
In making this through the years, I have had many failures. My mother, on the other hand, never failed with this frosting. It's all about timing and it can not be rushed, but I have always wondered about the name. Why not call it...Cook It More Than A Minute, Beat It Until Until Your Arm Drops. Timing is ALL your call.

When done correctly, poured over a scrumptious chocolate cake, there is nothing better for a TRUE chocolate lover. Me. It is not too heavy, too thick, but like a luscious thick-ish glaze.

Like making homemade fudge candy, this frosting must not be overcooked, or under-cooked, under-beaten, over-beaten. Yes, just like in the fairy tale, it must be just right. In other words, it is all about the eye and the feel of the spatula as it is boiled, then beaten. In reality, one minute timing is not enough. Boil it longer, THEN remove from heat, and let rest a minute.

Using a rubber spatula, stir the ingredients in a figure-eight swirl, the frosting will begin to get a glossy appearance and stirring will become a bit more resistant.

When the eye and the hand, not the timer tell you...pour onto the cake.

This handed-down recipe is worth it, and when I feel adventurous, I make it for brownies.

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Me, A Friend, Taffy and My Mother

11/2/2025

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By Pam Barker

As previously mentioned, although my Mother preferred to do the cooking herself, she was very accommodating, as a rule, when it came to special requests I made in my youth.

One Friday night when I was about 11, a friend and I were having a sleepover at my house. Listening to records, gossiping and playing games can only be so entertaining. How fun would it be to make taffy and pull-it? A TAFFY-PULL! Yes.

Now, my Mother had her own busy schedule, yet she did make it happen for my friend and I. Transforming sugar, corn syrup, cornstarch, water and butter into a sticky delight with the intention of it being pulled into candy. She had wrappers and the works, but this had to have been the least rewarding thing for her to do on a Friday night. Until this moment when I checked, I never even knew the ingredients for taffy.

As you find out as a pre-teen, things sounding fun and actually BEING fun can be vastly different. Such was the case, as this adventure was less than fun and after a few taffy candies were wrapped up, we bailed on it. I suspect my Mother, who was on duty to oversee girls with hands (protected) all into hot sugar, swiftly disposed of the...hot mess. I suspect, SHE suspected this would be the outcome from the very beginning.

Sidenote: I have not enjoyed taffy for most of my adult life. Did it start on that Friday night? Could be.

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whisking up
treasured recipes
Pamela Barker

Festive French 75 Cocktail

My First Cookbook and Teena in the Kitchen

Barbara's Luncheon Cheese Oven Omelet

Pat's Minute Fudge Frosting

Me, A Friend, Taffy and My Mother

Author

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whisking uptreasured recipesPamela Barker

Festive French 75 Cocktail

My First Cookbook and Teena in the Kitchen

Barbara's Luncheon Cheese Oven Omelet

Pat's Minute Fudge Frosting

Me, A Friend, Taffy and My Mother

Author

Archives

Categories

whisking up
treasured recipes
Pamela Barker