Hi!
My name is Mary Reynolds Loper and I am a homemaker and MOM. I have been married to the same wonderful man for 6 years and we have TWO precious little boys, who WE think the sun rises and sets for! Our oldest son, is Levi, is almost 3 years old, he loves to play outdoors, he ALWAYS wants his apple peeled, he likes to sit on Pawpaw's big red tractor, and he LOVES his MEEMAW! And our youngest son, Justin, is only a few weeks old. He is our little butterball!
My husband, Carl, is a welder and does construction work. Our little family travels all over the US. We have already been to many different states other than our home state of Mississippi.(SC, GA, AL, TN, TX, UT, WY)
Carl likes to build roads in his spare time. Where we live, at the bottom of a hill, every time it rains, it washes out our road, so, every time it rains, he has to rebuild our road! He will be an engineer before it is all over with!
MY hobby is cooking and since we have to eat whereever we are, I can enjoy it everyday, no matter where our work takes us. I usually sell my recipes, but you will find find some of my favorite recipes below. I hope you will enjoy them and you will find more at THE RECIPE HUT.
We live in a small rural farming area of Mississippi and other members of our family truck farm, so, fresh vegetables (INGREDIENTS) are easy to come by.
Visit THE RECIPE HUT and get all the FREE RECIPES that you want. This is my mother-in-law's creation.
Thanks for taking the time to read about our family.
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LOPER FAMILY HISTORY
Ingredients :
Filling:
2 eggs
1 1/2 to 2 cups sugar
1/4 cup King Arthur Stone Ground Whole Wheat Flour
1 tablespoon butter (or margarine)
1 teaspoon grated orange rind
1 teaspoon orange juice
4 cups rhubarb, 1/2 inch pieces
Instructions =
Preheat your oven to 350°F. Making the filling: Beat the eggs slightly and add the sugar and flour. Melt the butter and stir in the orange rind and juice Add this to the egg mixture. Stir in the rhubarb and place this filling in a greased, 9 inch square cake pan.
Topping: Cut the butter into the flour using a pastry cutter, two knives or your fingertips. Add the brown sugar and salt, mixing until the topping looks like bread crumbs.
Assembe: Sprinkle the topping on the fruit filling. Bake for 35 to 45 minutes. Good hot from the oven. Although the recipe is for rhubarb, you can make many variations by adjusting the sugar for the sweetness of the fruits in season.
Ingredients :
(From the 1930's Hershey's cocoa label)
1/2 cup Shortening
1 1/2 cups Sugar
2 Eggs
1 t Vanilla
3 T Hershey's Cocoa
2 oz Red Food Coloring
2 1/2 cups Sifted Cake Flour
1 cup Buttermilk
1 t salt
1 t baking soda
1 T Vinegar
Instructions :
Pre-heat oven to 350º Cream the shortening and sugar. Add eggs an vanilla and beat well. In a separate bowl blend cocoa and food coloring. Add the cocoa to the sugar mixture.Add flour, buttermilk and salt alternately. Mix the soda and vinegar in a cup and add to the batter. Pour the batter in 3 greased and floured 8" cake pans. Bake at 350º 30 - 35 minutes. Let cool before frosting. NOTE: **if desired divide the batter between 2 (two) 9" pans (the original recipe called for 3 layers)
Ingredients :
1 c Butter, melted
3/4 c Brown sugar, firmly packed 1 1/2 c Pecans, chopped fine,*
2 1/2 c All-purpose flour, sifted 1/2 ts Baking powder
1 c Semi-sweet chocolate chips
Instructions :
* Divided in 3/4 cup portions. Easy yet elegant butter-pecan cookie shaped like an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375 degrees.
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.
Bake for 10-12 minutes at 375 degrees. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate.
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