What Do You Call It?

While I lived as a kid in Colorado, most people referred to non-alcoholic bottled beverages as “coke.” On occasion I came into possession of a nickel and purchased one of these treats at the corner grocery story. Sometimes the bottle was labeled “Coca-Cola” but sometimes it was labeled “Pepsi-Cola,” “Root Beer,” “Dr. Pepper,” or  “Nehi Orange.” Everyone understood that coke was the generic term for each of these drinks.

As a teenager, I moved to Indiana and learned that “pop” was the catchall term for carbonated beverages in that state.  So I changed my way of speaking in order to fit in my new environment.

After many years in Indiana, I moved to Michigan. There, the term, “soda,” was used to reference those sweet drinks that by that time came in either bottles or cans.

While on recent trip to Indiana I noticed an advertisement in a store window that provided an example of how the PepsiCo ties the generic term, "pop," to their brand. Great advertising strategy!

Having lived and traveled in many different areas of our county, I now reach into my vocabulary bank and use the first term that comes to mind. Not to worry if the locals think I’m a tourist. I no longer have that burning desire to belong.


Back Home In Kansas

On their way to Michigan, our grandson, Josh and his family stopped by our place. Our great-granddaughter, Olivia, made a picture for us while they were here. Her brother, Sawyer, at age two, started calling us “Grandma and Grandpa Super Powers.” Note that the designation stuck!

With Hubby watching grands and great-grands doing sand castle construction on the shore of Lake Michigan.

During our two-week vacation we spent time with 21 members of our wonderful family. How special is that?


No Egg Desserts – Entry Three

Four exhibits are presented today in defense of deliciousness without eggs. Next week I will be back from vacation and moving on from the egg issue.

Bakeless Chocolate Chip Cookies
From the kitchen of Verla Powers

    2 c sugar                                                   
    ¼ lb. butter                                             
    ½ c. milk                         
    ½ c. chopped walnuts
    ½ c. coconut  
    3 c. quick oatmeal
    1-6 oz. package semi-sweet chocolate chips.                                      

Combine walnuts, coconut, quick oats, and chocolate chips in a large bowl. Combine sugar, butter, and milk in a small saucepan. Bring to boiling point, then boil for 1 minute.  Pour over dry ingredients and stir until chips are totally melted and ingredients are evenly distributed. Drop quickly by spoonsful onto waxed paper.

Yum Yum Bars
From the kitchen of friend, Nora Howell

    2 c. flour                                                      
    1 c. sugar                                                      
    1 c. butter                                               
    2½ c. quick oats                                             
    1 lb. dates                                                     
    ¼ c. sugar                                                    

Combine flour and sugar. Cut butter in thoroughly with a pastry blender. Stir in quick oats. Press half of mixture into bottom of a 9" x 13" baking pan. Cook dates in small amount of water and 1/4 c. sugar. Spread the filling evenly on the bottom layer (to within 1/8” of sides). Top with remaining crust mixture and pat evenly over date filling. Bake at 350° for 20-25 minutes (until the surface is golden brown). Cool and cut into bars.

Oatsie Bars
From the kitchen of mother, Verla Lacy

    2 c. quick oats                                           
    ½ c. brown sugar                                            
    ½ c. butter (melted)            
    ½ c. dark corn syrup         
    ½ tsp. salt                        
    1 tsp. vanilla extract 
    1-6 oz. package semi-sweet chocolate chips (melted) 
    ½ c. nuts, chopped                         

Mix oatmeal and brown sugar together in medium bowl. In small bowl, stir together melted butter, syrup, salt, and vanilla. Pour this mixture into the oatmeal mixture and mix thoroughly. Press into the bottom of a well-greased 9" X 9" baking pan. Bake 8-10 minutes @ 400° (until top bubbles). Cool. Spread melted chocolate on top and sprinkle with nuts. Chill. Cut into bars.

Peanut Butter Mousse
From the kitchen of daughter, Coleen Walker

    1½ c. whipping cream                                         
    7-oz jar marshmallow crème                                     
    1½ tsp. vanilla extract                                      
    ¾ c. creamy peanut butter                                     
    Topping (chopped peanuts/pecans/chocolate curls)                

Mix vanilla and heavy cream.  Beat ¼ cup cream mixture and marshmallow Crème in electric mixer until smooth. Beat in peanut butter. Set aside. Beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Chill at least 2 hours. Garnish with nuts or chocolate curls.


No Egg Desserts – Entry Two

Today I present exhibits two and three in defense of deliciousness without eggs.

Crazy Cake
From the kitchen of my mother, Vera Lacy

    1½ c. flour
    1 tsp. baking soda
    1 c. sugar
    2 Tbsp. unsweetened cocoa
    ½ tsp. salt
    2 tsp. vinegar
    5 Tbsp. melted shortening
    1 c. water

Stir flour, soda, sugar, cocoa, and salt until blended. Add vinegar, shortening, and water.  Stir only enough to mix.  Pour into 7” X 11” baking dish and bake @ 350° until toothpick inserted in the middle comes out clean. 

    ¾ c. brown sugar
    ½ tsp. salt
    1/3 c. shortening
    2 Tbsp. milk
    ¾  c. coconut

Cook brown sugar, salt, shortening, and milk together until sugar is dissolved. Add coconut and spread over warm cake. Return cake to 375˚ oven for 10-12 minutes or place under broiler (on low heat) until the topping bubbles.

Pecan Crisps
From the kitchen of Verla Powers

    48 graham crackers, separated
    1 stick butter (½ c.)
    1 stick margarine (½ c.)
    1 c. pecans, finely chopped
    ½ c. sugar

Bring butter, margarine, and sugar to a boil and cook for 2 minutes. Arrange graham crackers on cookie sheets and drizzle cooked mixture evenly over the crackers. Sprinkle with pecans. Bake at 325° for 12 minutes.  Remove from pan after 1-2 minutes and place on waxed paper.