Vintage Pineapple Cookies Recipe

It's time to celebrate mothers on Sunday. Do you have a favorite recipe from your mom or grandmother? Or maybe you have a special recipe your mom or mother-in-love would enjoy. You're invited to link up your vintage recipes below.

My own mom absolutely loves pineapple and pretty much any dessert or sweet with pineapples, so I'm thinking of her as I share this recipe for pineapple cookies. 

Congratulations to the winners of The Fearless Baker

Congratulations to the winners of The Fearless Baker by Emily Luchetti and Lisa Weiss, who are:
Mindie of Bacon Time with the Hungry, Hungry Hypo
April of Cup of Delight
Carlee of Ladybird Ln.
Title: The Fearless Baker
Authors: Chef Emily Luchetti and Stylist Lisa Weiss
Publisher: Hachette Book Group
Emily Luchetti's Website and Blog

Category: COOKING
Format: HARDCOVER BOOK
Publish Date: 5/4/

Strawberry Mousse Recipe

If you are participating in Monday, Mmm ... Dessert, then be sure to leave your recipe link below.  Thanks for stopping by and participating.  :-)

This is an easy recipe, and the gelatin ensures that the mousse won't liquify, so it's fairly foolproof too.  It's delicious on its own, or you can use it as a filling for a cake, cream puffs, or other pastry.

You can also let this mousse set in a

WHY DO WE COOK, CINCO DE MAYO, MEXICAN RICE, MEXICAN BEAN SALAD & MONTHLY GIVEAWAY WINNER!!

WHY DO WE COOK!

I believe that why we cook is as important as how and what we cook...We cook for the richness it brings to our lives and to why we cook is bigger than enjoying good food...Cooking, layered on day after day, builds a happiness for ourselves and the people around us that would not happen any other way...Some of our fondest memories involve cooking and our families.

Please leave a comment about your fondest memories involving cooking! If you do, you will get 3 extra chances in the monthly drawing. I will post tomorrow, what it will be.

CINCO DE MAYO MAY 5TH !!!!

The 5th of May is not Mexican Independence Day, but it should be.
And Cinco De Mayo is not an American holiday, but it should be.

Mexico declared its independence from mother Spain on midnight, the 15th of September, 1810. And it took 11 years before the first Spanish soldiers were told and forced to leave Mexico.

So, why Cinco De Mayo?
And why should Americans savor this day as well?

Because 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862.
To help you celebrate Cinco De Mayo here are a couple recipes!

MEXICAN RICE

This is a wonderful side dish for any Mexican dinner.Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth.

INGREDIENTS:

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

DIRECTIONS:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

MEXICAN BEAN SALAD

The dressing is absolutely sensational in this bean salad - so many taste sensations. It begins with oil and vinegar, but then it gets fancy. Let 's see, there 's lemon and lime juice, garlic, cilantro, sugar, cumin, hot sauce and chili powder to taste

INGREDIENTS:

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

THE WINNER IS!

The winner of April's giveaway is Amy from Cottage Prims! Congratulations Amy. Will need your address for shipping.

Official Fiona Cairns Royal Wedding Cake Recipe

Flickr/The British Monarchy; Hugo Burnand
The Royal Wedding at Buckingham Palace on 29th April 2011: The Bride and Groom, TRH The Duke and Duchess of Cambridge in the centre with attendants, (clockwise from bottom right) The Hon. Margarita Armstrong-Jones, Miss Eliza Lopes, Miss Grace van Cutsem, Lady Louise Windsor, Master Tom Pettifer, Master William Lowther-Pinkerton, Taken in the

CORNMEAL CAKE WITH MACERATE BERRIES & APRIL GIVEWAY!

APRIL’S GIVEAWAY!

I will be drawing names from followers that comment tomorrow.

So today is your last chance to comment!


The April Monthly Giveaway is a

"Primitive Prairie Church Dolls Roll"

CORNMEAL CAKE WITH MACERATE BERRIES

The cornmeal gives this summery dessert a rustic, Country-style flavor.

INGREDIENTS:

Cake:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
2 eggs
1/3 cup yellow cornmeal
1/2 cup 2% reduced-fat milk

Berries:

1 cup each strawberries, blueberries and raspberries
1/4 cup sugar, or to taste
1/2 cup freshly squeezed orange juice

DIRECTIONS:

To prepare cake: preheat oven to 350F. Grease a 9-inch round cake pan.

Combine flour, baking powder and salt.

Combine butter, sugar, orange rind and vanilla in a large bowl; beat with a mixer at medium speed until evenly blended. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly.

Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack.

To prepare berries, mash berries in a large bowl. Add sugar and orange juice and mix gently. Serve with cake.
Recipe by Jean Kressy.

The Royal Wedding Cakes by the numbers

There were two Royal Wedding cakes for the reception at Buckingham Palace.
There was one cake made by cake designer Fiona Cairns, and one cake made by the McVities Cake Company.


Flickr/British Monarchy
Fiona Cairn
The Fiona Cairns Cake
There were 17 types of handmade flowers decorating the Fiona Cairns cake.
There were 900 individually iced flowers.
It was made up of 17 fruit cakes.
There