One of the Fairies I decided to create for 2008 is the Cookbook Fairy. When I lost my mother in 1989, my sister–in-law Sherry went through all of our mother’s recipes to share with my father, brothers and sister. As my mother was an avid cook and nurturing mom, she kept detailed notes of which dishes were favorites of her 6 kids and husband. I still get to enjoy some of these recipes today, but not to the degree I used to…they still taste wonderful, but lack the magic of mom’s cooking and the enjoyment of her conversation and laughter.
The Fourth of July cake was nearly always my birthday cake, as both my dad’s and my birthdays fall within that great week. It not only looks great, but it tastes delicious! I’ve got my Cookbook Fairy in my kitchen at home. Now I can really cook!
To download these recipes in a printable format click here. After printing, you can then cut them into 3 x 5 recipe cards. Let me know which ones you have tried and like.
FOURTH OF JULY CAKE
Makes 16 servings (13×9x2-inch cake) at 36 cents each
1 package (18.25 ounces) white cake mix
1 container (8 ounces) frozen non-dairy whipped topping
1 cup (½ pint) blueberries
3 pints strawberries, hulled, halved or quartered if large
1. Prepare and bake cake in 13×9x12-inch baking pan, according to package directions. Cool cake in pan on wire rack. Turn cake out onto serving platter.
2. Frost cake with non-dairy whipped topping.
3. Decorate top of cake as flag: Arrange blueberries in a square in upper left-hand corner of cake. Make 13 stripes across cake, starting with stripe of strawberries across top, then leaving stripe of white topping showing through, and repeating the alternate stripes until you have 13 (7 red, 6 white). Cut and serve.
CINNAMON PEACH COBBLER
5 cups sliced peeled peaches
1 ½ tablespoons lemon juice
1 cup flour
1 cup sugar
1 egg, beaten
½ teaspoon salt
6 tablespoons butter or margarine, melted
1 ½ cups heavy cream, very softly whipped with 2 ½ tablespoons melted sugar
Ground Cinnamon
Sprinkle peaches with lemon juice, stir to coat and spread in 11×6 inch or 8 inch square baking pan or equivalent. Mix flour, sugar and salt. Add egg and toss with fork until crumbly. Sprinkle evenly over peaches. Drizzle with butter. Bake in preheated 375 degree oven for 45 minutes.
If topping is not rich golden brown, slip under broiler a few moments. Serve warm with cream. Pass cinnamon to sprinkle generously over cobbler. Makes 6 servings.
SPAGHETTI
(Italian Style)
From that sunny land across the sea…
Cook until browned in 2 tbsp. Hot olive oil…
1 lb. Ground beef or beef and pork
Add and simmer slowly ½ to 1 hour (long cooking improves flavor)…
3 ½ cups cooked tomatoes (#2 ½ can)
2 cloves garlic, finely cut
1 bay leaf, crumbled
1 tsp. salt
1/8 tsp. black pepper
Pour over hot drained boiled spaghetti (1 lb. uncooked) on hot platter. Sprinkle with grated parmesan cheese.
AMOUNT: 12 servings
CRANBERRY KOLBASI
1-18” Kolbasi- slice up to ½” slices
Mix in sauce pan:
1 cup water
2 tsp lemon juice
1 can whole cranberries
1 cup sugar
¼ cup ketchup
Heat to boil – stir good.
Add kolbasi – simmer for 5 mins.
Put in container – place in refrigerator.
Ready to eat anytime – longer it sits and marinates the better.
Can be served hot or cold.
SPAGHETTI PIE
Make two pies if your guests are robust eaters…
6 ounces spaghetti
2 tablespoons butter or margarine
1/3 cup grated parmesan cheese
2 well-beaten eggs
1 pound ground beef or bulk Italian sausage
½ cup chopped onion
¼ cup chopped green pepper
1 8-ounce can (1 cup) tomatoes, cut up
1 6-ounce can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
¼ teaspoon garlic salt
1 cup (8 ounces) cottage cheese, drained
½ cup (2 ounces) shredded mozzarella cheese
Cook spaghetti using package directions; drain (should have 3 ¼ cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate.
In skillet, cook ground beef or sausage, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt and garlic salt.
Spread cottage cheese over bottom of spaghetti “crust”. Fill “pie” with tomato mixture. Cover with foil and chill in refrigerator 2 to 24 hours. Bake, covered, in 350 degree oven for 60 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 minutes longer or till cheese melts. Makes 6 servings.
Or seal, label, and freeze. Bake frozen pie covered, in 350 degree oven for 2 hours. Uncover; sprinkle with mozzarella cheese and bake 5 minutes more.
STRAWBERRY CREAM DELIGHT
16 double graham crackers
(make into crumbs)
¾ cup butter, divided
2 cups confectioners sugar
2 eggs
1 pint whipping cream, divided
½ teaspoon vanilla
dash of salt
1 quart fresh strawberries, sliced
1/3 cup walnuts, broken (do not use black walnuts)
Combine graham cracker crumbs and ¼ cup melted butter and press into the bottom of a 9 x 13 dish. Cream ½ cup butter, sugar, eggs, 2 tablespoons whipping cream and vanilla until light and fluffy. (It will resemble cake batter). Spread over crumbs; top with strawberries and nuts. Place remaining whipping cream in a chilled bowl and add sugar and vanilla according to personal taste; whip cream and spread over berries. Cover with plastic wrap and chill for a minimum of 6 hours or preferably overnight. Serves 16-20
Note: A few berries may be left whole for garnish. Do not omit the walnuts, they provide a delicious addition.
GLAZED HAM-LOAF RING
1 ½ pounds ground ham
1 ¼ pounds ground fresh pork
1 ½ cups soft bread crumbs
½ cup chopped onion
2 beaten eggs
½ cup milk
1 recipe Sweet-Sour Glaze
1 recipe Mustard Hot Sauce
Thoroughly combine meats, crumbs, onion, eggs, and milk. Mold by pressing mixture into a lightly oiled 6 ½-cup ring mold; invert on shallow baking pan and remove ring mold. Bake in moderate oven (350º) 1 ¼ hours in all. At the end of 45 minutes’ baking time, brush loaf with Sweet-sour Glaze: Blend ½ cup brown sugar and 1 tablespoon prepared mustard; stir in 2 tablespoons vinegar and 1 tablespoon water. Continue baking loaf till done, basting with glaze 3 or 4 times. Serve with Mustard Hot Sauce. Makes 10-12 servings. Mustard Hot Sauce: in jar, mix ½ cup dry mustard and ½ cup vinegar; cover let stand overnight. In top of double boiled beat 1 egg; stir in 1/3 cup sugar, dash salt, and mustard mixture. Cook over hot (not boiling) water, stirring constantly, till mixture thickens slightly and coats spoon. Cool. Before serving add mayonnaise-about half and half.
WHEELS WITH SAUSAGE
1 garlic clove, minced.
two 4-inch sweet Italian sausages, sliced thin.
3 tablespoons butter.
3 tablespoons olive oil.
8 small firm mushrooms, sliced thin.
2 tablespoons peas, cooked.
2 tablespoons lima beans, cooked.
½ teaspoon salt.
Liberal amount of milled black pepper.
1 pound Vimco Wheels.
½ cup grated Parmesan cheese.
Sauté the garlic and sausages in butter and oil until sausages brown; add mushrooms and simmer for 10 minutes. Stir in peas and beans. Sprinkle in salt and pepper. Cook Vimco Wheels aldente; drain. Place in a large warm bowl, add half of the cheese, and toss well. Add half of the sauce and toss again. Serve in hot bowls with the rest of the sauce. Sprinkle remaining cheese over all. Serves 4 to 6.
Posted in Recipes |
21 Responses
Leave a Comment
August 31st, 2008 at 2:05 pm
Hello - I am from Baton Rouge, LA and like many others from the “Red Stick,” I will be doing an LSU christmas tree along with my traditional one. I was wondering if Mr. Roberts ever thought of doing collegiate fairys. I can’t help but wonder how much more beautiful my LSU Christmas tree would be with a Mark Roberts “LSU Fairy” sitting atop it
July 20th, 2008 at 6:53 pm
My daughter inlaw has started to
collect your fairies.I bought her
one of xmas 2007 the birthday one
of March. I now want to start a
collection myself. Where can I
purchase the Cookbook Fairy for
her in Hou. Tx. Please let me know. Love the work you are doing.You touch many hearts.
Sincerely, Jeanie
April 27th, 2008 at 7:28 pm
I will be going to my new found shop tomorrow to try to purchase a fairy/hopefully I can get a cookbook fairy. My Mom passed away in Dec. 2008 and I miss her so much. Mother’s day will never be the same, but I would like to buy a fairy and let it be from my Mom.
It will be displayed in my kitchen in memory of my Mom.
I also enjoyed the recipes.
Keep up the good work.
April 22nd, 2008 at 7:22 am
Ask and sometimes we DO receive! I am currently working on my Spring 2009 line, and one of the designs is the “Wine Lover Fairy”. You will be pleasantly surprized at his snazzy outfit! If you cannot wait til 2009, check out the RETIRED FAIRIES section, where you can search retired Fairies by name. Look for the Grape Fairy…he is pretty wonderful and hopefully we can help you locate a retailer who has this.
April 21st, 2008 at 4:01 pm
Mark,
Love your Fairies. Can you do a Tuscan Fairy with grapes, wine bottle in rich tuscany colors. Love to have it overseeing my Kitchen. The receipes are a nice touch! Brings back lots of memories. Thanks, Loa
March 27th, 2008 at 6:30 pm
Mark -
How I delight in your whimsical creations! They are so dlightful. The entire line are such tresures and now you are sharing another treasure-your mother’s recipes!
Thanks for sharing…I cannot wait to bake the 4th of July cake and it has been years ago that I lost my recipe for Spaghetti Pie. Thank you, too, for the beautiful Christmas cards and calendars. They are so appreciated and enjoyed.
Warm regards and God Bless!
February 18th, 2008 at 10:58 am
I am the mother of a wounded marine, and I discovered your fairies in a small shop last Easter while looking for something to hang in his window for the holiday.
It is now a little over a year of our still being away from home as he recovers from his injuries, and each holiday I’ve gone back to the shop and found a different fairy for hang in his window. They always make him laugh when he I pull out the new one, and take down the old one to pack up for his return trip home.
THank you for that laugh you bring to him with your little men.
January 17th, 2008 at 8:33 pm
I applaud your generousity toward all the various charities and wondered if you ever considered designing a fairy for autism?
January 17th, 2008 at 4:18 pm
Hi Mark,
I enjoy seeing and collecting your fairies. Every year when the new calendar arrives it brings a smile to my face each day of the year. And is given a place of honor at the head of our stairway. Thank you for your wonderful designs of fairies and home decor items. They bring such joy to so many. And how generous of you to share such memorable recipes with all of us to start new traditions. Happy designing. Have a wonderful new year!
January 3rd, 2008 at 11:23 am
I have one of the Twelve Days of Christmas fairies, 5 Golden Rings, and would VERY much like to have the other 11 days. Is there anyplace that these can still be found?
Thank you,
Kim
January 1st, 2008 at 1:47 pm
Maida,
One of my showroom staff is also a “Queen Mum” of her Red Hat Society group, and she talked me into designing a “Red Hat Fairy” a few years ago. Maybe HE is a mascot for Red Hat Ladies, as again, he is…well…he’s a he. You will find him in the RETIRED FAIRIES section, which is within the PRODUCTS tab. I believe that although his has been retired, that I still have some of the medium size in my warehouse, so your retailer would probably special order this for you if you ask them now.
Thanks for posting your comments and a Very Happy New Year!
January 1st, 2008 at 12:28 pm
Mark,
Thank you so much for bringing so much joy to so many with your precious fairies, God has blessed you with a very special talent. One of my dear friends introduced me to your sweet fairies and I treasure each one that I now own. Since you said in one of your responses that you are considering some female fairies, and being the Queen Mum of a Red Hat Society Chapter, I (and I’m sure many Red Hat sisters) would love to see you design a Red Hat Fairy for us.
Thank you and may you be blessed with health, happiness and prosperity in 2008!
Maida
January 1st, 2008 at 9:41 am
I work for the March of Dimes, I would like to see you make a Santa for the March of Dimes. Please view our web site or contact them. Our new Colors are going to be really great.
Thanks
December 30th, 2007 at 1:47 pm
I love your fairies and put them on my wish list for Christmas. I wanted the 12 days of Christmas but as much as I love each one I received they are indistinguishable since they do not have the 5 golden rings, 2 turtle doves, etc. The larger ones have that but not the smaller ones which is what I needed. I would rather pay more and get the extras included in this size.
Got to have the hospitality fairy and the cookbook fairy!!
December 30th, 2007 at 5:42 am
That’s a good question Irene. I have done girl fairies a couple of different times, and I hate to say it, but they have not been nearly as popular amoung collectors. Never the less, that does not necessarily preclude me from coming up with some new designs in the future of some female fairies!
December 29th, 2007 at 7:41 pm
I truly treasure my Mark Roberts Fairies. The fairy created for breast cancer is special to me as members of my family have been affected by this devastating disease.
I do have a question. Why are all the fairies males? I know many would purchase female fairies.
Thanks,
Irene
December 29th, 2007 at 10:46 am
Mark, I just discovered your fairies last week and bought one for myself and one for each of my adult daughters. This will start a tradition that our future generations will love, too.
I’ve browsed your site to see more and, after seeing more fairies and reading a lot of your reponses, notes and recipes, just want to say that I love your heart.
All the best for the New Year,
Terry
December 24th, 2007 at 12:25 am
How I miss my Mother’s magic touch with many of her recipes. There’s not many whom have worked the magic that she created & are still trying. I am proud that you are willing not only to share such special goodies but I would love to bless you with not only a recipe to try but a willing elf to try your magic. Just for a laugh she entered a song writing contest called “Elmer the Elf” and won $10.00. They even put it in 45rpm form, but she somehow found where I had hidden it and threw it out because she was embarassed about it for some reason! She was a lovable angel,that is missed, but is with us all in our hearts each and every day. I hope yours is to. I love your work and try to save up to own one soon especially if it is for a charitable cause. Truly, Peggy
December 23rd, 2007 at 5:17 pm
Hi Mark,
My friend, Angie Blackburn, told me about your “beautiful art”, and your ’subject: Fairies.’
Cool, you, Mark Roberts, and I know that you know this: “Are, truly, a very blessed man in many many ways!” God Bless.
Lovingly,
Rod McLean
December 12th, 2007 at 7:34 pm
Thanks Madeline! These are some of my favorite recipies of my mother, whom I lost to breast cancer in 1989. I am sure your comment makes her smile in heaven…it made my day!
December 12th, 2007 at 1:59 pm
Today we received a Christmas card,Lollipop Fairy edition from a dear friend.I have not seen these before but will tomorrow go to the two locations near me,in Waldorf. Web site is delightful and recipes will try.Sincerely, Madeline