Kept In Stitches

Confessions of a fabric hoarder

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Mom’s Zucchini Bread



3 Cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 Cup vegetable oil
2 ¼ Cups white sugar
3 tsp. vanilla extract
2 Cups grated zucchini
1 Cup chopped walnuts (optional)


  1. Grease and flour two 8 X 4 inch loaf pans. Preheat oven to 325 degrees F (165 degrees C)
  2. Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture, and beat well. Stir in the zucchini and add the nuts until well combined. Pour the batter into the prepared pans.
  4. Bake for 40–60 minutes, or until a tester inserted into the center comes out clean. Cool in the pans on a rack for 10 minutes. Remove the bread from the pans and allow to cool completely.


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Pig-Lick Cake

My friend JJ shared this recipe with me about a month ago. I was in a rush and needed something homemade. I’m kind of embarrassed that this cake is as simple as it is, but everyone loves it. I’ve made it 5 times since he gave me the recipe. The only problem is getting it to the destination…I have a fork in my car for emergency situations. Thanks again JJ for this Southern delight!

1 box yellow cake mix
1 c. vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges with juice

1 (9 oz.) container whipped topping
1 lg. box instant vanilla pudding
1 (20 oz.) can crushed pineapple (drained)

Preheat oven to 350 degrees. Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes on highest speed then reduce speed to lowest setting and and beat for 1 minute. Pour batter into greased and floured 9″ x 13″ inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. Combine whipped topping, instant vanilla pudding and pineapple. Stir together until mixed thoroughly. Let stand in the refrigerator 15 minutes, or until mixture has set to spreading consistency. Spread pineapple mixture over top of cake. Chill for at least 2 hours before serving. Store in refrigerator.

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Comfort Food

potatosoupWe haven’t seen much cool weather here in sunny California…last Saturday it reached 87 degrees here in Los Angeles.  The weather is a bit cooler today, but it’s still beautiful outside.  I was planning on making burgers tonight on the barbeque, but I’m craving soup!  I thought I would share a favorite recipe of mine, for all of my friends who are braving the VERY cold winter…creamy potato soup! And, I probably don’t need to say that everything is better with a little bacon.  Enjoy!


  • 7 medium potatoes, peeled and cubed
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 quart water
  • 4 teaspoons chicken bouillon granules
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 quart milk
  • Sour cream and shredded cheddar cheese, optional


1. In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside.

2. In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired. Yield: 8-10 servings

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Cheesy Bacon Tater Wheels


“Potatoes, cheese and bacon–a great combination! These make a terrific appetizer or side dish. Serve with sour cream, if desired.”
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
3. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

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Lemon Bundt Cake

The tutorial has been posted for ‘Right of Way’ and I had some energy leftover so I decided to try out the new oven. And what goes better with a new oven that a new recipe. I know it’s kind of late to be eating cake but with the time change I’ll just have to sleep more. How’s that for rationale? BTW…the cake was yummy! And the oven? Worked like a champ. It’s so clean I kind of hated to bake in it.

1 pkg. lemon cake mix
4 eggs
1 c. water
1 reg. (4 serving) pkg. lemon instant pudding
1/2 c. vegetable oil
1/3 c. powdered sugar
5 tbsp. lemon juice
Heat oven to just below 350 degrees. Grease and flour a heavy Bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and water in a large bowl. Electric mixer, beat at medium speed for 2 or 3 minutes scraping the bowl occasionally with a rubber spatula.
Pour into pan and bake 45 minutes or until done. Cool on wire rack for about 5 minutes before removing from pan. Blend together powdered sugar and lemon juice. Spoon over top and sides of warm cake, covering as much of the cake as possible. Cake will keep moist for several days.