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Golden Sweet Cornbread

Golden Sweet Cornbread

This is a great, slightly sweet Corn Bread recipe. Excellent with Chili or just a little butter and honey

Ingredients
  

  • 1 cup All Purpose Flour
  • 1 cup Yellow Corn Meal
  • 2/3 cup Sugar
  • 1 teaspoon Salt
  • 3 1/2 teaspoons Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1/3 cup Vegetable Oil

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Buttermilk Banana Bread

Buttermilk Banana Bread

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 2 Large Loaves

Ingredients
  

  • 3 cups sugar
  • 1 cup butter softened
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 4 cups all-purpose flour
  • 2 teaspoons vanilla
  • 2 1/2 cups ripe bananas mashed
  • 1 1/2 cups pecans broken

Instructions
 

  • Cream sugar and butter.
  • Add eggs, one at a time, mixing well after each addition - use a mixer.
  • Stir baking soda into buttermilk and add to mixture.
  • Sift baking powder with flour and blend into creamed mixture.
  • Add vanilla and banana and mix.
  • Stir in pecans.
  • Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
  • Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
  • Cool for 20-30 minutes before removing from pan.

Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake

Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.

Ingredients
  

  • 1 large Lemon Zest
  • 1 cup Sugar
  • 1 Egg room temperature
  • 1 tsp Vanilla
  • 2 cup All-Purpose Flour leave 1/4 cup to toss with blueberries
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 cup fresh blueberries
  • 1/2 cup Buttermilk
  • 2 tbsp Sugar for sprinkling on top

Paula Deen’s Peach Cobbler

Paula Deen's Peach Cobbler

Ingredients
  

  • 4 cups Peaches sliced & peeled
  • 2 cups Sugar divided
  • 1/2 cup Water
  • 8 tbsp Butter
  • 1 1/2 cups Flour
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 cups Milk
  • 1 tsp Ground Cinnamon optional (I did use cinnamon)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
  • Bring to a boil and simmer for 10 minutes.
  • Remove from the heat.
  • Put the butter in a 3-quart baking dish and place in oven to melt.
  • Mix flour, baking power, and salt thoroughly in bowl.
  • Add remaining 1 cup sugar and milk slowly to prevent clumping.
  • Pour mixture over melted butter. Do not stir.
  • Spoon fruit on top, gently pouring in syrup.
  • Sprinkle top with ground cinnamon, if using.
  • Batter will rise to top during baking.
  • Bake for 30 to 45 minutes.

Lemon Chicken & Asparagus Foil Packs

Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness OR 6-8 boneless skinless chicken thighs (see note)
  • 1 lb asparagus spears large bundle
  • 1 lemon divided
  • 1 tsp minced garlic
  • 3 tbsp butter melted
  • 1 1/2 tsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  • Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  • Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  • Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  • Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  • Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

Coconut Cream Pie

Coconut Cream Pie

Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups Half-And-Half
  • 2 ea Eggs beaten
  • 3/4 cup White Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 9 inch pie shell baked
  • 1 cup frozen whipped topping thawed

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Pumpkin Pie

Pumpkin Pie

Ingredients
  

  • 2 cups fresh pumpkin
  • 1 can evaporated milk 12 ounce
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg if desired
  • 1/2 teaspoon ground cloves if desired
  • 1 deep dish pie shells 9 inch

Instructions
 

  • Measure out 2 cups pumpkin for pie, put into bowl.
  • Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  • Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  • Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.

High Altitude Pecan Pie

High Altitude Pecan Pie

Ingredients
  

  • 4 tablespoons unsalted butter
  • 3/4 cup dark brown sugar packed
  • 2/3 cup dark corn syrup
  • 1 tablespoon unsulfured molasses
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons vanilla extract divided
  • 2 teaspoons cornstarch
  • 3 large eggs at room temperature
  • 1 1/4 cups pecan halves or pieces 5 ounces

Instructions
 

  • Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  • Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  • Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  • Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  • Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  • Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  • Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  • Cool pie on wire rack and serve at room temperature.

First Cousins Reunion 2016

We finally got a page up from the First Cousins Reunion.  Here are some videos, pictures, and a link to the Jeopardy game.

If you have any additional photos we can post here, send them to thecures@thecures.com. Enjoy!

Karen and Chuck

Here is the memorial video from the reunion: Cure Memoriam

And the First Cousins Reunion video: First Cousins Reunion

Take a look at our jeopardy game: /reunion_jeopardy

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Really cute “kids”
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Ed earned some Big Money  in the Jeopardy Game!
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Fellow contestants, Jim and Dave didn’t fare as well
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Cynthia, Aunt LaRita, and Judy have lots of answers.
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More “fun” kids…
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Wes Cure (not a FIRST cousin) made a perfect go-fer guy. Thanks.

 

Grandma Jeanette’s Amazing German Red Cabbage

Grandma Jeanette's Amazing German Red Cabbage

This yummy, sweet and sour German red cabbage is easy to make!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins

Ingredients
  

  • 2 tablespoons butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons water
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

Instructions
 

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.