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Archive for February, 2010|Monthly archive page

Photographs

In 1980s & 1990s, 3-Robert (Bubba) King, Jr. 1921-2004, 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949-, 4-Robert (Bobby) King III 1946-, 5-Julie Anna Dimmock 1979-, 5-Laurie Dimmock Nappier 1982-, POSTS on February 27, 2010 at 9:45 am

(Editor’s note: Happy birthday to Granddaddy/Daddy/Bob! This was his birthday party at my parents’ house at Edgehill Road — I think for his 80th — and you can see that it involved two of his favorites. Lots of red and chocolate. I think we also gave him a red cellphone.)

Delicious Chocolate Pie

In Uncategorized on February 27, 2010 at 9:37 am

Pie Crust
1 Cup self-rising flour
3/4 C. chopped nuts
1 stick oleo
Make into pie crust and bake 20 mi. at 350 degrees F.

Next layer is
8 oz pkg cream cheese
1 Cup Cool Whip
1 Cup conf. sugar
Mix together & spread on Cooked crust.

Next mix
1 chocolate instant pudding
1 vanilla ” ”
together with required milk and place on cream cheese layer.

Top with cool whip and chopped nuts.

May use butterscotch or other flavors filling.

(Editor’s note: Despite having different names, all three recipes below are exactly the same — except that “Chocolate Delight Pie” omits the confectioners sugar in the second layer.)

Brownies

In Uncategorized on February 27, 2010 at 9:34 am

1 1/3 sticks butter
2 Cups brown sugar
2 eggs
1 heaping Cup flour
1 tsp. vanilla flv.
1 cup pecans

Bake in 350 degree oven.

(Editor’s note: Do you remember Grandma/Momma/Bee baking these?)

Butterscotch Spectacular

In Uncategorized on February 25, 2010 at 8:40 am

Crust:
1 cup chopped nuts
1 cup self-rising flour
1 stick margarine
1/4 cup brown sugar

Combine these ingredients & press in a 9×13 greased baking pan. Bake at 350 degrees until lightly browned. Cool completely

Filling #1
2 cups Cool Whip
1 1/2 cups powdered sugar
8 oz cream cheese

Soften cream cheese & beat in Cool Whip & sugar. Spread over COOLED crust

Filling #2
Mix 2 SMALL pkgs. butterscotch INSTANT pudding with 3 cups milk Beat until thick & set. Spread on cheese layer.

TOPPING:
Spread thin layer of Cool Whip on top. Sprinkle with chopped nuts.

Refrigerate for at least an hour before serving. (It is better made a day ahead.)

Serves 16

Use any INSTANT pudding you like.

(Editor’s note: This recipe appears to be in Grandma/Momma/Bee’s handwriting, and there appear to be enough food stains on the paper to think that it saw some time in the kitchen. Do any of you ever remember eating this?)

Photograph

In 1980s & 1990s, 4-Julia Helen Garris 1937-2011, FAMILY: BROTHER & SISTERS (BEE), POSTS on February 25, 2010 at 7:46 am

(Editor’s note: Any idea when or where this was taken?)

Photograph

In 1980s & 1990s, 5-Mary Cooley Roberts 1968-, FAMILY: BROTHER & SISTERS (BEE), POSTS on February 25, 2010 at 7:44 am

(Editor’s note: Any idea when or where this was taken?)

Photograph

In 1980s & 1990s, 4-William (Billy) King 1954-, 5-Jessica King Snead 1982-, 5-Michaela King 1985-, POSTS on February 21, 2010 at 8:02 am

(Editor’s note: I asked Jessica about this photo, and she said, “That picture was taken in a lake at Durant Park in Raleigh. Our church used to meet there a couple times a year for a fun swim/picnic day and to hold a baptism service, since we didn’t and still don’t have a baptismal pool at church. I’m pretty sure this was the day Michaela and I were baptized.”)

Photograph

In 1980s & 1990s, 5-Julie Anna Dimmock 1979-, POSTS on February 21, 2010 at 7:55 am

(Editor’s note: I asked Aunt Boyd/Boyd about this photo, and she said, “Oh my goodness. What a priceless picture … Julie Anna would have been younger, maybe 7 … The minister was Dr. Bill Furr who came to Trinity when Julie Anna was only 3 and was the only minister she knew until she was grown. He is now deceased. I don’t remember ever seeing this picture, but what a sweet memory.”

The photo stamp on the back of the picture indicates it was developed sometime around March 1989. But if it was Granddaddy/Daddy/Bob doing the developing, who knows when it was actually taken!)

Photographs

In 3-Robert (Bubba) King, Jr. 1921-2004, 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949-, 4-Julie Kicklighter King 1956-, 4-Thomas (Tom) Dimmock 1949-, 4-William (Billy) King 1954-, 5-Carolyn (Carey) King 1977-, 5-Jessica King Snead 1982-, 5-Laurie Dimmock Nappier 1982-, 5-Matthew King 1991-, 5-Michaela King 1985-, 5-Rebecca King 1989- on February 21, 2010 at 7:38 am

(Editor’s note: I know this is Matthew’s baptism, because I was there! But help me, family. Where were we? Who are all these people in the pool?)

Brides Cake

In "P.T.A. Interpretations of Food" 1928, 2-Marion Reynolds King 1893-1958, FAMILY: MATERNAL LINE (BOB), SOURCES on February 17, 2010 at 7:31 am

3/4 cups shortening
1 1/2 cups sugar
2 1/2 cups sifted cake flour
3 teaspoons all phosphate baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla almond flavoring
1 teaspoon vanilla flavoring
6 egg whites

Cream shortening thoroughly; add sugar graduallly and cream until light and fluffy. Sift to-gether flour, baking powder and salt; add alternately with milk to creamed mixture, mixing well after each addition. Add flavorings. Beat egg whites stiff but not dry and fold into the batter. For a three tier cake three round pans of different sizes are necessary. Double the recipe for the largest and smallest pan. Cover the smallest pan with waxed paper and place in the refrigerator and bake at the same time as the medium cake. Bake the large cake in a slow oven 1 hour and 20 minutes or until well done. For the medium cake make once the recipe again. Bake with the small cake in a slow oven (325 degrees) 1 hour or until done. Frost with Confectioner’s frosting.

Confectioner’s Frosting

6 egg whites
2 pounds sifted confectioner’s sugar
1/2 teaspoon salt
1 teaspoon almond flavoring
1 teaspoon vanilla flavoring
2 tablespoons lemon juice

Place all ingredients in mixing bowl and beat until smooth and throu hly blended. When cakes are cool, spread each with a thin coating of frosting. After the frosting has hardened, place one cake on top of another on large flat platter. Frost with a thicker coating; allow to harden. If remaining frosting is not stiff enough to hold its shape add additional amount of confectioners’ sugar. Use this for decoration, using a pastry tube or cake decorator. Practice your design, first in inverted layer cake pan.

(Editor’s note: This recipe comes to us from between the pages of “P.T.A. Interpretations of Food,” a cookbook once owned by Marion Patterson Reynolds King, Bob / Daddy /
Granddaddy’s mother. It is old, thin and weathered, and the note penciled in at the top says “Merchants Prize recipe.”)

marion king cookbook cover 3