Tarot Readings and Palm Readings

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Ready In: 1 Hour 5 Minutes

Servings: 12

“This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing — homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.”


1 cup butter, softened

2 cups white sugar

8 eggs

2 teaspoons baking soda

2 tablespoons water

2 cups seedless blackberry jam

3 1/2 cups all-purpose flour

1 1/2 teaspoons ground cloves

2 teaspoons ground nutmeg

1 tablespoon ground cinnamon

1 teaspoon salt

1 cup buttermilk

1 cup chopped black walnuts (optional)

1/2 cup golden raisins (optional)


1.        Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.

2.        In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.

3.        Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely

Add rum if so desire to dry cake. Soak a towel in rum, wrap around the cake before frosting 2 -3 hours. 

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 12

“I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.”


2 tablespoons butter

3 tablespoons milk

1/2 cup packed brown sugar

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract


1.        In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.

2.        Remove from heat, and beat in 1/2 cup confectioners’ sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners’ sugar. Add more milk if the mixture is too thick



An awesome recipe:  Grape Leaves Aleppo: ( from )

Original recipe makes 32 servings             Change Servings

Makes                                  servings                          Adjust Recipe             (Help)            
1 cup    uncooked white rice                                                  

2 pounds  ground lamb                                                     

2 (16 ounce) jars   grape leaves, drained and rinsed                                                   

1 teaspoon       salt                                                

1 teaspoon    ground black pepper                                          

1 tablespoon       ground allspice                                                       

6 cloves         garlic, sliced                                                 

1 cup      lemon juice                                                   

2    kalamata olives

  1.          Soak rice in cold water, and drain. In a large bowl,  mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
  2. Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
  3. Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.



Creamy Tomato Basil Soup -do not substitute cream, butter, use the real stuff,  makes the soup more delicious! with the real stuff.

4 ripe tomatoes – diced, chopped peeled and seeded

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup rich butter

2 teaspoons orange zest

salt and pepper to taste.

In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted.  Serve immediately.

prep time : 5 minutes  cook time: 35 minutes

Grammee’s Goodies uses the orange zest for the restaurant in this soup.  it makes it really zing. adds Vit C and D ! for good health on these colds winter days


Drew Bledsoe Authentic Jersey