One of the many Blessings I have been given is of my dear friend, Terry Shirley.  She  lit up designing the world her many talents of floral design!  Terry also had a kindred spirit  and lived her last years of life giving back so much to others.  She was funny, kind and even a little mischievous!  Terry brought this  to our Emmaus Christmas gatherings and is great for the holidays.   I hope you will try this cheese recipe in remembrance of our dear Terry!

Our dear friend and customer of many years , Amy McLaughlin was a lady of grace and good taste.  She loved to entertain and had the proper etiquette of any true Southern lady when it came to hosting a party.  Over the years we became friends and I would like to share one of her favorite appetizers we used so often at her events.   When I serve this torte, I  remember fondly our dear Amy and of her grace, elegance and Southern charm!

16 hard boiled eggs, peeled and chopped
1 cup chopped celery
3 chopped green onions
1/2 red onion, chopped fine
1 teaspoon celery seed
1 teaspoon Italian seasoning
3/4 teaspoon salt
1 teaspoon black pepper
2 sticks butter, melted and cooled
1/2 cup sour cream

Stir all ingredients together and press into a greased spring form pan. Refrigerate for half and hour and then ice 3/4 cup sour cream over torte. Drain caviar of choice and garnish the top. Serve within 2 to 3 days with crackers or salted pita chips. Enjoy!

My friend Charlene taught me the art of cake decorating and baking. When my kitchen smells of cinnamon and cloves, it reminds me of Charlene's Bakery and her spin on this traditional Christmas cookie!

1 1/2 cup brown sugar

1 cup butter

1 T. soda

1 T. cloves

1 T. nutmeg

2 T. milk

4 cups flour

1 cup whiskey

1 lb. pecans

1 lb. dried pineapple

1 lb. dried cherries

1/2 cup chopped dates

Mix all ingredients together and store refrigerated over night in a plastic container. This will keep for up to two weeks in the refrigerator. Drop spoonfuls onto a greased cookie sheet and bake in a preheated oven at 350 degrees. Store cookies in airtight container. Enjoy!

This recipe is great for a brunch and can be made a day ahead of the party!

Cream together:
16 oz. of cream cheese
1 1/3 cup cottage cheese
2 egg yolks
4 T. sugar
2 t. vanilla
1/2 teaspoon of fresh grated lemon peel 

Refrigerate the above filling and make your crepes:

3 cups all purpose flour
2 T. sugar
1 t. baking powder
1 t. salt
4 cups milk
4 eggs
1 t. vanilla

Mix all ingredients together until smooth batter.

Heat crepe pan or 8 inch skillet until hot.  Add a small amount of butter into pan and add 1/4 cup batter into pan rotating pan until it covers the bottom of pan. When lightly brown, flip over until lightly brown.  Remove form heat and make the rest of the crepes.

Put cold filling in crepe and roll up like a burrito.  Warm crepe pan and brown the blintz in butter and serve warm.  Great with fresh raspberry sauce or cherry filling.  Enjoy!

Learning to cater in West Texas also meant getting to know my clients!  One  lady I would like to remember is Dorothy Pope.  Dorothy and Walter lived on the ranch and loved to share her recipes as well as her love of cooking.  Dorothy was in the classic "circle" of entertaining in San Angelo and loved to throw parties .She loved to visit and would bring pecans from her own trees.  Dorothy and Walter have passed but will not be forgotten.  I think of her fondly when I make her Avocado Crab Quiche!  Its an upscale twist on classic quiche its best!
 
1 large avocado
2 T. minced shallots
3 T. butter
1 cup fresh crab
1/4 t. salt
pinch of pepper
1 T. tabasco
4 eggs
1 cup heavy cream
1/2 cup jack cheese shredded
1 10 inch pie crust
 
Beat the eggs in a mixing bowl and add cream, tabasco and seasonings. Saute' shallots in butter; add to mixture.  Layer the cheese, crab and avocado on top of pie crust. Slowly add egg mixture.  Bake 350 degrees for 25- 35 minutes until knife comes out clean.

I hope you will enjoy this simple recipe and remember Dorothy as one of the great ranch women of West Texas!