Archive for August, 2009|Monthly archive page

Nelson Brothers blueberries

In 2000 & Beyond on August 19, 2009 at 10:43 am

(Editor’s note: Daddy/Bobby schlepped these blueberries all the way from Craven County, N.C., to Orange County, Fla., for the family trip in August 2009.)



In Uncategorized on August 19, 2009 at 10:01 am

(Editor’s note: Real South Carolina corn. This is a field just outside St. Matthews. The photo was taken after a visit with Julia Helen and Aunt Julia in August 2009.)

Tomatoes & cucumbers

In Uncategorized on August 19, 2009 at 9:52 am

(Editor’s note: When Daddy/Bobby and I visited St. Matthews in August 2009, Julia Helen and Aunt Julia had these waiting on their kitchen counter for us. Julia Helen sliced up some tomatoes for Sunday lunch … yum!)

Carnation 5-Minute Fudge

In Uncategorized on August 7, 2009 at 6:48 am

(Makes about 2 pounds)

Mix 2/3 cup undiluted CARNATION EVAPORATED MILK, 1 2/3 cups sugar, 1/2 teaspoon salt in saucepan over low heat. Heat to boiling; cook 5 minutes, stirring constantly. Remove from heat. Add 1 1/2 cups (16 medium) diced marshmallows, 1 1/2 cups BAKER’S CHOCOLATE CHIPS (1 1/2 6-oz. packages), 1 teaspoon vanilla, 1/2 cup chopped nuts. Stir 1-2 minutes (until marshmallows melt). Pour into buttered 9-inch square pan. Cool; cut in squares.

recipe fudge newspaper

recipe fudge newspaper back

German Chocolate Cake

In Uncategorized on August 7, 2009 at 6:47 am

4 oz German sweet chocolate
1/2 C. boiling water
1 C butter
2 C sugar
4 egg yolks, unbeaten
4 egg whites, stiffly beaten
1 Teas. vanilla
2 1/2 C. Cake flour
1/2 teas. salt
1 teas. soda
1 C. buttermilk

Melt chocolate in boiling water. Cool. Cream butter & sugar until fluffy. Add egg yolks & beat well. Add melted chocolate & vanilla. Mix.

Sift together flour, salt & soda. Add with buttermilk to chocolate mixture. Fold in whites.

Pour into 3 deep 8″ or 9″ layer pans, lined on bottoms with paper.

Bake at 350 degrees f 30 to 40 minutes. Frost with Coconut-Pecan frosting.

Coconut-Pecan Frosting

1 C. evaporated milk
1 C sugar
3 egg yolk
1/2 C. butter
1 teasp vanilla

Combine. Cook above & stir over medium heat until thickened, about 12 minutes.

Add 1 1/2 C. Angel Flake Coconut
1 C. chopped pecans

Beat until thick enough to spread

Photographs & clipping

In 1960s & 1970s, 4-Boyd King Dimmock 1949-, 4-Penelope (Penny) Flynt King 1949-, 4-Robert (Bobby) King III 1946-, 4-Thomas (Tom) Dimmock 1949-, 4-William (Billy) King 1954-, 5-Mary Cooley Roberts 1968-, FAMILY: BROTHER & SISTERS (BEE), First Baptist & Around New Bern, POSTS on August 4, 2009 at 5:54 am






(Editor’s note: Grandma and Granddaddy saw a lot of wedding action in 1973, as the pictures above are from August 5 of that year — just three short months before Bobby and Penny got married. At Boyd and Tom’s wedding reception, Aunt Boyd remembers that ” … Grandma made this fantastic crabdip, served with crackers. (I knew she must love me to serve crabdip to all those people). Our punch was served in Grandma’s big crystal punchbowl but I don’t remember what kind. We had nuts and mints and Grandma’s cheese biscuits and sausage balls. AND we had watermelons carved like baskets full of bite-sized cut fruit. As we were getting ready to leave the church, a couple of the groomsmen took the watermelons and slipped them under the back wheels of Uncle Tom’s little blue Spider convertible. Yes, they lifted the car up and set the tires in the baskets … so it was supposed to slow down our departure. Actually, in low gear Tom was able to jump the car out of the watermelons, but in the process the spinning wheels sprayed watermelon juice all over the crowd of our friends standing around throwing rice.”

She also remembers that her wedding cake “was multiple tiered … white icing with pink roses … It was made by THE bakery down town in New Bern and THE place to get wedding cakes. Scratch made yellow pound cake layers. It was the only thing ‘store bought’ for my wedding since either Grandma or her friends made everything else. Those WERE good times.”

Now, Aunt Boyd, all you have to do is name all the folks in these photos! That’s Mary as your flower girl, right?)

Sausage Biscuits

In 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949- on August 4, 2009 at 5:53 am

1 lb hot sausage
10 oz Krafts Coon cheese
3 1/2 cups Bisquick

Mix to-gether with hands with ingredients at Room temperature. Make into balls & bake at 400 F 10 to 15 minutes. May be frozen before or after baking.

Often made ahead. Served at Boyd’s wedding reception.

recipe cheese & sausage biscuits

recipe sausage biscuits notecard

Cheese Biscuits & Cheese Wafers

In 3-Wilhelmina (Bee) Garris King 1918-2007 on August 4, 2009 at 5:52 am

A la Momma Cheese Biscuits

2 pkgs 10 oz Krafts’ Koon cheese
2 blocks butter or oleo
3 cups self-rising flour.

Wash hands well. Use hands to mash cheese, oleo & flour throughly together. Mixes better if cheese & oleo is room temperature. With hands shape in little balls. flatten un greased pan and bake at 400 degrees F for approximately 10-15 minutes. Should bake long enough to be real crispy. Freeze well before or after baking.

Cheese Wafers

1/2 lb. sharp cheese
2 Cups plain flour
2 sticks margarine
2 1/2 Cups rice crispies
1/2 teaspoon salt
1/2 teaspoon red pepper

Mix cheese & butter until light & fluffy in a mixer. Add other ingredients & roll into small balls & flatten with a fork. Bake in oven 18 min. at 350 degrees.

(Editor’s note: “May be made out flat & place a pecan in center of each” is the note for Cheese Biscuits on the notecard recipe.)

recipe cheese & sausage biscuits

recipe cheese biscuits notecard
recipe cheese wafers notebook paper