tag:blogger.com,1999:blog-11302890779336914572024-02-20T00:56:39.684-05:00The Shire KitchenReal Food from the Shupe Shire. Adventures in baking, canning, cooking, freezing and dehydrating.
Experimenting in the kitchen. Missions-friendly recipes. Home-grown when possible. Treasuring Christ. Sharing precious resources. Hoping to encourage. Learning from failure. A lil' bit of my heart.
Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-1130289077933691457.post-20368743089015201692016-09-11T05:07:00.000-05:002016-09-16T13:35:09.329-05:00Allergy Diet Apple Biscuits (Gluten Free, Vegan)<img alt="" id="id_716c_4bca_b070_a8e3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdh-e-o-WAWcu4IHCD7gEzBzeQqPIZuHOczmXjhNd9OOSqJtOMf49JZ77oSFQ5yxGMPmmetUWjB0oFdB5atwnthaKplxJ-leMPyJN00qSYj8OKowcoVpRcr_8w5bGB7KuyGpNdnovIZY/" style="height: auto; width: 298px;" title="" tooltip="" /><br />
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One of the silly challenges of living abroad is deciding what to call these. My brain says biscuits. Culture says scones, pronounced with a soft "o." I can't get used to it!! Whatever they are, they've been a lifeline for me. I've been on an elimination diet for Boaz's sake. I came up with these as one of the few snacky carbs I can eat. They are not amazing, but they are pretty good and fill the tummy!</div>
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<div>
2 C rice flour</div>
<div>
1 C potato starch or (tapioca starch)</div>
<div>
1 tsp salt</div>
<div>
4 tsp GF baking powder</div>
<div>
1 tsp guar gum (optional)</div>
<div>
1/2 C sugar</div>
<div>
2 shredded apples (unpeeled)</div>
<div>
2/3 C rice bran oil</div>
<div>
2-4 Tb rice milk</div>
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Stir together dry ingredients in mixer bowl. Shred apples over top or add to bowl. Add oil. Turn mixer on low and mix until crumbly. Add rice milk 1 Tb at a time until dough holds together like biscuit dough. Stop mixing. Bake at 200C for 12-13 min or until lightly browned.</div>
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Yield: 24</div>
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Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-5070244045750465022014-01-23T07:35:00.004-05:002014-01-23T07:36:34.740-05:00Meal Planning CalendarsHere is a great site with many different menu planning calendars available for free to print!<br />
<a href="http://moneysavingmom.com/downloads/all-free-downloads#menu"><br /></a>
<a href="http://moneysavingmom.com/downloads/all-free-downloads#menu">MoneySavingMom's free printables</a>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-15865048383545281062013-09-25T07:33:00.000-05:002013-09-25T07:37:42.734-05:00Pumpkin Patch MuffinsBen and Melissa gave us a beautiful pan that makes little pumpkin-shaped cakes/muffins last year. This is the recipe that came with it from Williams and Sonoma...adapted quite a bit - the sugar is cut way down.<br />
<br />
3 1/3 C. flour ( can use half whole wheat)<br />
1/2 C ground flax<br />
1 Tb bk powder<br />
1 tsp bk soda<br />
2 tsp salt<br />
3 tsp cinnamon (can use more!)<br />
1 3/4 tsp nutmeg<br />
14 Tb softened unsalted butter (can use salted)<br />
1/2 C. br sugar<br />
3/4 C. sugar<br />
4 eggs<br />
1 C plain, unsweetened yogurt<br />
2 C. pumpkin or squash puree (fresh, frozen and thawed, or canned)<br />
Raisins - handful<br />
<br />
-Beat butter and sugars until fluffy.<br />
-Add in eggs and mix well. Add squash and yogurt, mix gently.<br />
-Mix dry ingreds together.<br />
-Add wet to dry ingredients. Add raisins and mix just til combined.<br />
-Bake at 350 in sprayed muffin pans or mini cake pans for ~18-22 min til golden brown. <br />
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Yield: 24+ muffins + 12 mini-muffins<br />
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<br />Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-76614074533168020342013-05-18T16:30:00.000-05:002013-06-06T14:32:09.496-05:00Craisin Rhubarb Quick Bread<br />
Every spring I love tinkering around with rhubarb recipes. This one is pretty simple and versatile. Most recipes I could find have gobs of sugar in them. I think this one is plenty sweet and hope you like it! Here's to prolific rhubarb! ;)<br />
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<br />
2 C. Brown Sugar<br />
3/4 C. Olive Oil<br />
1/2 C Applesauce<br />
2 Large Eggs or 3 medium eggs<br />
2 C. Buttermilk (used 2 Tb. lemon juice with 2 C. milk as substitute)<br />
2 tsp Bk Soda<br />
1 1/2 tsp Salt<br />
1 tsp Vanilla<br />
2 C. Flour<br />
2 C. Whole Wheat Flour<br />
1 C. Quick Oats<br />
3 C. diced rhubarb<br />
Optional mix-ins: Craisins, Cinnamon<br />
<br />
-Mix first five ingredients.<br />
-Mix dry ingredients in separate bowl. Add in rhubarb.<br />
-Combine til just mixed.<br />
-Split batch and add a handful of Craisins to half of the batch and 2 tsp Cinnamon to the other half of batch for variety. I liked it both ways, although my boys preferred the Craisin loaves.<br />
-Bake at 325 for approximately 40 minutes in lightly greased loaf pans, or until loaf is firm in middle and does not sink in when pressed lightly.<br />
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Yield: 3 (large) - 4 (medium) loaves (I used two standard loaf pans and 4 mini-loaf pans).<br />
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<br />Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-66986363024478050922012-12-08T17:29:00.000-05:002012-12-08T17:29:15.950-05:00Veggie Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGA0lJk0oh93IZ1CdkUS7KDEJl7hF4F8iDubqaMsliKtVqKjtKG8-rlXcoj3lwvbqCJaINIUIal5i8MVDSVbnKqb-qamFfdHUwYD1I7sjmPIx02vvXuhlu13mgyvti0JTVTP4KyyWae8/s1600/IMG_2523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGA0lJk0oh93IZ1CdkUS7KDEJl7hF4F8iDubqaMsliKtVqKjtKG8-rlXcoj3lwvbqCJaINIUIal5i8MVDSVbnKqb-qamFfdHUwYD1I7sjmPIx02vvXuhlu13mgyvti0JTVTP4KyyWae8/s640/IMG_2523.JPG" width="640" /></a></div>
<b> Veggie Dip</b><br />
<br />
1/2 C Mayo with Olive Oil<br />
1/2 C Plain Yogurt<br />
Pinch of sugar<br />
Pinch of dill<br />
Pinch of Lawry's Seasoning Salt - increase to taste<br />
<br />
-Mix.<br />
-Refrigerate.<br />
-Enjoy!!<br />
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<br />Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-32472808467671649682011-11-02T11:10:00.000-05:002012-12-08T17:04:10.601-05:00Crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkOIfPO6tOHLlcsKd1bCuxCKHH7S72K02TlO1lPAbIpMQonTCN_nD0K33Hjw9OTIe_agxr9ozCO5Qj3hZNprco7DAQS5mF8zaFAbBPrMM4bGX8kd-Yk3sIteaBcl-oSh4bm5Kr4tStQE/s1600/IMG_3651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkOIfPO6tOHLlcsKd1bCuxCKHH7S72K02TlO1lPAbIpMQonTCN_nD0K33Hjw9OTIe_agxr9ozCO5Qj3hZNprco7DAQS5mF8zaFAbBPrMM4bGX8kd-Yk3sIteaBcl-oSh4bm5Kr4tStQE/s320/IMG_3651.jpg" width="320" /></a></div>
3 C whole wheat flour (or white)<br />
3/4 tsp salt<br />
1 1/2 C milk<br />
2 C water<br />
4 lg eggs<br />
1 tsp vanilla<br />
6 Tb melted butter<br />
<br />
-Mix flour and salt.<br />
-Wisk in milk and water till smooth<br />
-Wisk in eggs til smooth<br />
-Mix in vanilla and butter<br />
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-Lightly grease and heat non-stick pan (only needs greasing for the first crepe if non-stick pan).<br />
-Pour 1/4 to 1/3 C batter onto pan and immediately maneuver pan so batter coats entire bottom surface. (For those in need of mass production, a griddle works too if you can pick it up and tip)<br />
-Cook 1-2 minutes as you would a pancake, but this will be ready to flip a little sooner.<br />
-Flip and cook for approx 1 min.<br />
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-Serve hot (can keep hot in a 150 degree warm oven on a cookie sheet)<br />
-Fill with: peanut butter and jam, honey, cream cheese and strawberry jam (oh yum), fruit, veggies/cheese/pepperoni - dip in spaghetti sauce, whatever you like!<br />
-Dust with powdered sugar, spread with a touch of maple syrup, or eat plain with filling.<br />
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Yum!!<br />
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Y: Forgot to count. Enough to feed 4 very hungry farmers and a couple mini-farmers, or probably 8 normal folk:). <br />
Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1tag:blogger.com,1999:blog-1130289077933691457.post-66927348349267251652011-03-14T14:50:00.001-05:002011-03-14T14:55:35.649-05:00Black Tie Mousse Cake Close to Home<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVJFGmqCoy7tROFR5KAAKeC-pwm9-4axl46LZ50bcaIAcn3PZz66Dq6JSIfa7QTwhs5nMfo0ZUQtxOq-A_CtUTfYYrCrllX3pnAB9blphKeuEIiDnk6bPovm34WCF20T_K1_bbuxtn_Y/s1600/IMG_7694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVJFGmqCoy7tROFR5KAAKeC-pwm9-4axl46LZ50bcaIAcn3PZz66Dq6JSIfa7QTwhs5nMfo0ZUQtxOq-A_CtUTfYYrCrllX3pnAB9blphKeuEIiDnk6bPovm34WCF20T_K1_bbuxtn_Y/s320/IMG_7694.JPG" width="320" /></a></div><br />
I love Olive Garden's Black Tie Mousse Cake. Oh yum! I tried making a <a href="http://www.food.com/recipe/the-real-black-tie-mousse-cake-by-olive-garden-392181">Copycat recipe from Food.com</a> and was happy to eat the results - ha! Just don't look at the nutritional info and enjoy!<br />
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I included their recipe and what I modified in purple below. Wonderful recipe. Thanks, Food.com! I would have just linked to them, but I couldn't figure out a simple way to include the changes or notes I had. This was the fanciest dessert I've ever made. Very fun and time consuming!!<br />
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<h3>BOTTOM LAYER</h3><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">(18 ounce)</span></span> box <span class="name"> of ordinary cake mix (devil's food) <i style="color: purple;">Dark Chocolate Fudge</i> </span> </span> </li>
</ul>SECOND LAYER<br />
<ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> knox unflavored gelatin </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> <span class="name"> cold water </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tablespoons</span></span> <span class="name"> boiling water </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">4 </span> <span class="type">ounces</span></span> <span class="name"> semi-sweet chocolate chips </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">4 </span> <span class="type">ounces</span></span> <span class="name"> cream cheese, cubed </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">cup</span></span> <span class="name"> heavy cream </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name"> granulated sugar </span> </span> </li>
</ul>THIRD LAYER<br />
<ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type"></span></span> <span class="name"> egg yolks </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> <span class="name"> granulated sugar </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name"> flour </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> knox unflavored gelatin </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 3/4</span> <span class="type">cups</span></span> <span class="name"> heavy cream </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> vanilla extract </span></span> <br />
</li>
<li class="ingredient">FOURTH LAYER</li>
</ul><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">cups</span></span> <span class="name"> heavy cream </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tablespoons</span></span> <span class="name"> butter </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">18 </span> <span class="type">ounces</span></span> <span class="name"> semi-sweet chocolate chips </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"> white chocolate chips (optional) <i><span style="color: purple;">Almond Bark</span></i></span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name"><i><span style="color: purple;">1 C mini semi-sweet chocolate chips for edges/"crust" <span style="background-color: white;"></span></span></i></span> </span> </li>
</ul></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span class="instructions"><br />
<li><i>1</i> There are FOUR layers to make:</li><br />
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<li><i>2</i> BOTTOM LAYER (cake):</li><br />
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<li><i>3</i> Bake according to directions on box using 2 round <i><span style="color: purple;">(9-in springform)</span></i> pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake. <i style="color: purple;">I doubled the whole recipe, except for part 4.</i>) <strike>Place this round cake at the bottom of a CHEESECAKE PAN.</strike> Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.</li><br />
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<li><i>4</i> SECOND LAYER (the chocolate mousse):</li><br />
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<li><i>5</i> Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute <i><span style="color: purple;">(sprinkle over water in bowl)</span></i>, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate <i><span style="color: purple;">(freeze)</span></i>.</li><br />
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<li><i>6</i> THIRD LAYER (the custard):</li><br />
<br />
<li><span class="instructions"><br />
</span></li><br />
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<li><i>7</i> Beat egg yolks until pale. Add sugar, flour, and gelatin <i><span style="color: purple;">(sprinkled over eggs)</span>,</i> then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. <b>Gradually</b> add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready. <i><span style="color: purple;">(This step is very time consuming but oh so yummy).</span></i></li><br />
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<li><i>8</i> FOURTH LAYER (the icing):.</li><br />
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<li><i>9</i> Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). <i><span style="color: purple;">(I would cut this in half if only making one cake. I like icing and it makes a ton).</span></i> Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture. <i style="color: purple;">(I used almond bark, which tasted great but hardened really fast.)</i></li><br />
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<li><i>10</i> Refrigerate <i style="color: purple;">FREEZE</i> the cake. Be sure to see the picture. Serve cold. Delicious! <i style="color: purple;">I wish I would have cut this while mostly frozen. It is very hard to cut out of the fridge without making it look messy. </i></li><br />
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2 C pureed banana, squash or pumpkin (thawed frozen squash worked great) <br />
3/4 C sugar<br />
3/4 C oil<br />
3 eggs<br />
3 C flour (can use half whole wheat)<br />
2 tsp bk soda<br />
2 tsp bk powder<br />
1 tsp cinnamon<br />
1 tsp salt<br />
1/4 C flax<br />
1 1/2 C semi-sweet mini choc chips <br />
<br />
-Mix squash, sugar and oil til well blended.<br />
-Mix in eggs until smooth<br />
-Mix dry ingredients in separate bowl.<br />
-Add to wet ingredients and mix until just combined.<br />
-Bake at 400 degrees in greased muffin cups for 16-20 minutes (until lightly browned). <br />
Y: 24 nice sized muffins and 12 mini muffins<br />
<br />
These were very yummy and adapted from a recipe found on <a href="http://moneysavingmom.com/2009/06/baking-day-pumpkin-chocolate-chip-muffins.html">MoneySavingMom</a>. I really enjoy trying to cut down the sugar content in baked recipes and am constantly surprised how huge the sugar content is in everyday recipes. One of my favorite cookbooks, More With Less is linked on the side of this blog. That book really keyed me in to nutrition in recipes and making more with less. Hope you enjoy!Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com4tag:blogger.com,1999:blog-1130289077933691457.post-49126281801656486942010-06-23T16:05:00.005-05:002014-01-03T22:43:40.663-05:00Freezer Organization: For Those with Lots of MeatDairy farmers that we are, beef is an abundant blessing at our house that we too often take for granted. I honestly cannot remember the last time I bought beef in a grocery store...probably close to 8 years ago when we lived in North Carolina.<br />
<br />
If you are like us and get your beef in quarters or halves, freezer organization can get a bit chaotic. I do not like digging through chunks of frozen meat up to my elbows to find a package of hamburger in the middle of winter. So I thought I'd show what works really well for our family!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYkqnD27ekFFpTijZuQ8a3WczA2-1YxVZDibDpTQ8GYdmXbXBBmuXLXCbBet5JBOgarf-tA8nMguIQRUGPFzze7w2_bjyfb5uQO0bj_u_EP4ZIEFxVatFJWVxjBt8mqlOOxTGFPlZNK0/s1600-h/IMG_1563.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430406891399332594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYkqnD27ekFFpTijZuQ8a3WczA2-1YxVZDibDpTQ8GYdmXbXBBmuXLXCbBet5JBOgarf-tA8nMguIQRUGPFzze7w2_bjyfb5uQO0bj_u_EP4ZIEFxVatFJWVxjBt8mqlOOxTGFPlZNK0/s400/IMG_1563.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
1. Purchase a decent sized chest freezer...it has been the best food investment I think we've ever made. Buying meat in bulk will save your family money. If you have the space and farmers near by, I highly recommend it. We also are able to freeze large quantities of summer <a href="http://adventuresinbaking.blogspot.com/2009/09/peppers.html">vegetables</a> and <a href="http://adventuresinbaking.blogspot.com/2010/02/frozen-bananas-banana-milkshakes.html">fruits</a> in season or when they go on sale.<br />
<br />
2. Upon bringing your meat home, take out your previous supply of freezer meat. Using large bags as seen below (our meat packer supplies them), sort your meat into a few manageable categories. I go with<br />
<br />
<blockquote>
Hamburger<br />
Roasts/Stew Meat/Soup Bones<br />
Steaks</blockquote>
<br />
3. Place your previous meat in the top of your bags to use up first.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCm2bf6kffgwwq9A7zGngzLYxtc-X-EPwNx98irN5jnGo1m_j71SwVPLiCaPYsVdT3B8qlbHdrZAUmbuLG7K2zFs-09RqWpyghDgjBPr0We4RyEHI-60I2EBnka903IVSG6HGMH44N5M/s1600-h/IMG_1565.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430406885332373410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCm2bf6kffgwwq9A7zGngzLYxtc-X-EPwNx98irN5jnGo1m_j71SwVPLiCaPYsVdT3B8qlbHdrZAUmbuLG7K2zFs-09RqWpyghDgjBPr0We4RyEHI-60I2EBnka903IVSG6HGMH44N5M/s400/IMG_1565.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
Hope this helps someone out there!:)<br />
<br />
For more kitchen tips, check out a great site called <a href="http://www.tammysrecipes.com/node/3936">Tammy's Recipes.</a>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1tag:blogger.com,1999:blog-1130289077933691457.post-47316455242999668422010-04-09T14:43:00.004-05:002016-09-03T05:09:14.560-05:00Rich Oat n' Raisin Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25RQJjpNQpSHvmub6KDdg_peDrwrRwsV81R5gvhJhs43OZZd01vcyOrPb2R9GRub1-JeRuj5tC55uS3NAwN8pdYpVZmkk_WEB91F85rW2EycRpCI1VmKoD4nbwu9x5IIol40MreChMNg/s1600/IMG_2911.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25RQJjpNQpSHvmub6KDdg_peDrwrRwsV81R5gvhJhs43OZZd01vcyOrPb2R9GRub1-JeRuj5tC55uS3NAwN8pdYpVZmkk_WEB91F85rW2EycRpCI1VmKoD4nbwu9x5IIol40MreChMNg/s400/IMG_2911.JPG" width="400" /></a></div>
<br />
1 C lard or butter<br />
1 C sugar<br />
1 C br sugar<br />
2 eggs<br />
3/4 tsp real vanilla<br />
1 1/2 C flour<br />
1 tsp bk soda<br />
1 tsp salt <br />
1 tsp cinnamon<br />
3 C rolled oats <span style="font-size: xx-small;">(can use quick)</span><br />
1 1/4 C raisins<br />
<br />
<br />
<br />
-Beat butter and sugars with mixer til well blended.<br />
-Add eggs and vanilla and beat til blended.<br />
-Combine dry ingreds (except oats).<br />
-Add to wet ingreds and mix til almost blended.<br />
-Add in oats and raisins and mix until just blended.<br />
-Drop by Tb balls onto ungreased cookie sheet.<br />
-Bake at 350 or 170C for ~8-10 min, til lightly golden/brown.<br />
-Remove from sheet after a couple minutes to cool.<br />
<br />
Y:4 dozen<br />
<br />Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1tag:blogger.com,1999:blog-1130289077933691457.post-70218571378175511692010-03-05T23:06:00.000-05:002010-03-05T23:06:04.006-05:00Pepperoni Cheese Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ByJ1LAfEyfM1q7n8SgBd2lnKLtfDuwIS80sGC04wGaNo7rhbUt7hf_OULMeLl3xFTRb5bqMcL8VZ2L33YievFhITtQ_mTRXfjGzJFzTHukBA7_BytFp7a94q4Kbi35bv9t4mSp5aAF4/s1600-h/IMG_2212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ByJ1LAfEyfM1q7n8SgBd2lnKLtfDuwIS80sGC04wGaNo7rhbUt7hf_OULMeLl3xFTRb5bqMcL8VZ2L33YievFhITtQ_mTRXfjGzJFzTHukBA7_BytFp7a94q4Kbi35bv9t4mSp5aAF4/s320/IMG_2212.JPG" /></a></div>1 batch of <a href="http://adventuresinbaking.blogspot.com/2007/02/anne-jiscas-easy-pizza-dough.html">my favorite pizza dough</a> <br />
<br />
1 tablespoon instant yeast<br />
1 cup water<br />
2 tablespoons oil<br />
1 teaspoon sugar<br />
1 1/2 teaspoon salt<br />
2 1/2 cups flour<br />
<br />
-Dissolve yeast in water and oil. Stir in sugar, salt, and flour.<br />
-Mix until a ball forms. Knead in a little extra flour if dough seems overly sticky. Otherwise no real kneading needed (that was a tongue-twister to type!:))<br />
-Cover and let rest in warm place while you get other ingredients out. (This does not need to rise more than a few minutes...it should raise just fine in the oven!)<br />
<br />
1 pkg pepperoni slices (~3.5oz, use as much or as little as you like)<br />
8 oz mozarella cheese shredded (freshly if possible)<br />
butter<br />
parmesan cheese (2 Tb)<br />
<br />
-Roll dough out into large rectangle.<br />
-Spread cheese out over dough, leaving approx 1 in space on ends (east/west), little space at top of bread (north), and ~ 1-2 inches space at bottom (south) of rectangle.<br />
-Cover cheese with pepperoni slices.<br />
-Roll dough from top (north) toward you, slowly, back and forth from one end (east) to the other (west). <br />
-Tuck in east/west ends as you get to the bottom to seal off sides. Stop rolling when long seam is at the bottom of loaf and gently seal edges.<br />
-Lift loaf with seam side down onto sprayed 11x15 pan. <br />
-Bake at 375 until nicely browned approx 15-25 minutes.<br />
-Remove from oven. <br />
-Rub butter lightly over top of loaf. <span style="font-size: x-small;"><i>(I just use the end of a stick of butter.)</i></span><br />
-Sprinkle with parmesan cheese.<br />
-Let rest approx 5 minutes before cutting.<br />
-Serve with pizza sauce to dip!<br />
<br />
Y: 3 servings (we were hungry!:))Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com4tag:blogger.com,1999:blog-1130289077933691457.post-50570789471450324992010-02-23T22:57:00.000-05:002010-02-23T22:57:08.094-05:00Simple Bag Drying<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCo2AgWyGRJS7yXzOHOs_POn7SmF9i3i3CVHzuOVAHzSvf1wwzKv97xnn3Jk5R4KJnMI8OJn8ihe_Yw3aadvA4P-rLOK2hKBTfvczR4v5t7sljRez8UzmoY7wTv05wjheVK46FHdfX-s/s1600-h/Picture+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCo2AgWyGRJS7yXzOHOs_POn7SmF9i3i3CVHzuOVAHzSvf1wwzKv97xnn3Jk5R4KJnMI8OJn8ihe_Yw3aadvA4P-rLOK2hKBTfvczR4v5t7sljRez8UzmoY7wTv05wjheVK46FHdfX-s/s320/Picture+4.png" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">-Wash plastic bags as you do dishes or...</div><div class="" style="clear: both; text-align: center;">-Open them up widely in the top rack of your dishwasher and press start. ;)</div><div class="separator" style="clear: both; text-align: center;">-Hang to dry on a mug rack!</div><div class="" style="clear: both; text-align: center;">-Store, and reuse, again and again!</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jbPuTS241IFLLWaNMs2myzCL71G5GciKDFIRjfHZWAdGaqSx65wckHR1tzNNqGBL3nIFjsStctt_YdbMy5qBMAwXclxRKO1jb9WiZ89bPB63JiOArL2VVnikeL8HZxmmeVuDAlRUOas/s1600-h/IMG_2052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jbPuTS241IFLLWaNMs2myzCL71G5GciKDFIRjfHZWAdGaqSx65wckHR1tzNNqGBL3nIFjsStctt_YdbMy5qBMAwXclxRKO1jb9WiZ89bPB63JiOArL2VVnikeL8HZxmmeVuDAlRUOas/s320/IMG_2052.JPG" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">In Guinea last year, the missionary family we were with washed their bags out each night in dishtubs outside and hung them to dry on little metal wands attached to the side of their house. Inspired, I decided to commit to washing out ours as well. I was frustrated with them not drying well though in our little rack in the sink. Then, we tried this little mug rack - voila! Works just dandy. Nice for drying bibs out, too. I just leave on the shelf above our washer, so it's not a big deal if they drip a lot.</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">Hope this helps somebody out there...:)</div><div class="" style="clear: both; text-align: center;">Check out <a href="http://www.tammysrecipes.com/node/3764">Tammy's Recipes </a>for great kitchen tips on Tuesdays! </div>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com5tag:blogger.com,1999:blog-1130289077933691457.post-50324376124066684512010-02-13T03:38:00.001-05:002010-02-13T03:38:00.183-05:00Frozen Bananas & Banana Milkshakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17DOZ_rGYanZcKv50q7x_rVPa3TKu43WHnNcWqLBDjaK2ky8fo-RuIK9zTF2gEtkPZl_ZiN_lAHTI4Gtf8-m_Tf6bMbVAoXFirfURXTlmDDOrD5odR61pTIvjIK6oV3WMxRBfvW3Y4tQ/s1600-h/IMG_1800.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17DOZ_rGYanZcKv50q7x_rVPa3TKu43WHnNcWqLBDjaK2ky8fo-RuIK9zTF2gEtkPZl_ZiN_lAHTI4Gtf8-m_Tf6bMbVAoXFirfURXTlmDDOrD5odR61pTIvjIK6oV3WMxRBfvW3Y4tQ/s400/IMG_1800.JPG" alt="" id="BLOGGER_PHOTO_ID_5437459470608792834" border="0" /></a>Oh the yummy possibilities with frozen bananas! I've been blessed to hit our grocery store twice in the last few months when bananas were on sale for 39c/lb...with a whole bunch of bunches on the reduced rack for 29c/lb! That adds up in a hurry with bananas! This time I purchased ~7 large bunches for around $4.50.<br /><br />I used to just throw whole bananas in the freezer with peels on. My current, favorite way of preserving them is to peel, chunk, throw on a cookie sheet and flash freezer overnight. I first read about trying this on <a href="http://moneysavingmom.com/?s=freezing+bananas">moneysavingmom. </a>Next morning, just throw in a ziploc bag and they'll last a couple months in the freezer.<br /><br />Here are great things to do with these yummy chunks-o-nana:<br />-Throw into<span style="color: rgb(204, 0, 0); font-weight: bold;"> smoothies</span> - so sweet, we don't add sweetener to our smoothies anymore.<br />-Thaw and mash as <span style="color: rgb(204, 0, 0); font-weight: bold;">baby food.</span><br />-Thaw and use in <span style="color: rgb(204, 0, 0); font-weight: bold;">banana bread.</span><br />-<span style="color: rgb(204, 0, 0); font-weight: bold;">Banana Milkshakes:</span> Yumm-o! Our current favorite...<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LdD83LdpLeoUXgmk1yDb8g6oODczueQLLPe6krorYy7JLwzpJYagUMGrUKzam9kR7Q2jFYzvyT6qHTCc2KKX2Hi-HpFLCrEmuV7CLCYaQN5JC8IwPvzpmVw5Qxzc8LzX51sF3dcQGUA/s1600-h/IMG_1825.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 367px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LdD83LdpLeoUXgmk1yDb8g6oODczueQLLPe6krorYy7JLwzpJYagUMGrUKzam9kR7Q2jFYzvyT6qHTCc2KKX2Hi-HpFLCrEmuV7CLCYaQN5JC8IwPvzpmVw5Qxzc8LzX51sF3dcQGUA/s400/IMG_1825.JPG" alt="" id="BLOGGER_PHOTO_ID_5437459467344730898" border="0" /></a><br />~8 Banana chunks (enough to fill your blender 1/2-2/3 full)<br />Milk (we use whole)<br />Vanilla extract (I don't use pure for this)<br /><br /><br /><br />-Fill blender 1/2-2/3 full by loosely tossing in frozen banana chunks.<br />-Pour milk in 'til one inch below top of bananas.<br />-Blend until really thick and smooth. Add more milk if not creamy enough.<br />-Add vanilla and blend a bit longer.<br />-Drizzle with chocolate syrup if desired and enjoy!Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-74372961601160756812010-02-12T16:00:00.005-05:002010-02-12T16:20:58.495-05:00Whole Wheat Waffles<div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >A recipe with love for Valentine's Day...</span><span style="font-size:85%;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPpQYqe2GRh4I81zBR4WXqPL-ueB68o3lfFMkpljfvGUxnv2MMRljpW5OQC37QxqdYYbwagYfv9R8TpdyvEdtU6rb3qTI2drboGd5Dgfe5k0psvI__Q4VMSjOU_NVkyaE-HBg2DOiigo/s1600-h/IMG_2006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPpQYqe2GRh4I81zBR4WXqPL-ueB68o3lfFMkpljfvGUxnv2MMRljpW5OQC37QxqdYYbwagYfv9R8TpdyvEdtU6rb3qTI2drboGd5Dgfe5k0psvI__Q4VMSjOU_NVkyaE-HBg2DOiigo/s400/IMG_2006.JPG" alt="" id="BLOGGER_PHOTO_ID_5437465094697826082" border="0" /></a>5 1/4 C whole wheat flour <span style="font-size:78%;">(freshly ground or frozen if available)<br /></span>3 Tb baking powder<br />3/4 tsp salt<br />1 C applesauce<br />1/2 C oil<br />5 eggs<br />1 tsp real vanilla<br />5 1/4 C milk<br /><br />-Mix dry ingreds. in large bowl (16C+).<br />-Mix applesauce and oil in large bowl.. Stir in eggs until well blended.<br />-Add vanilla and milk to wet ingreds. and stir.<br />-Add wet ingreds to dry ingreds. Mix until blended well. Do not overmix.<br />-Heat waffle iron and spray. <span style="font-size:78%;">We use a hotel-style waffle iron we got from my parents. It is the type that you have to flip. We LOVE it. Highly recommended if you make a lot of waffles (which obviously we do - ha!).</span><br />-Add 2/3 C batter (for our size w.maker).<br />-Heat 'til nicely browned.<br />-Serve with maple syrup, fresh/frozen fruit, whipped cream, peanut butter...oh the possibilities!<br />-Allow extra waffles to cool, then freeze in a bag or tupperware for up to 3-4 months. I like to freeze in quarters rather than big round waffles.<br />-Thaw in toaster oven.<br /><br />Y:~18 large round waffles <span style="font-size:78%;">(I honestly don't know! Have to count next time!)</span>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1tag:blogger.com,1999:blog-1130289077933691457.post-69065712141435842712010-01-30T12:01:00.006-05:002016-09-03T05:10:27.815-05:00Tuna Casserole from Scratch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDt0rxIB2rJ_o6fuqwJSd8agRu-vclvWJlKbFNSoV9-mfjr1RlWWta5sD1NRuIr0r4sPbVmlvOlOvPN13UEQ40NUDS6TSDPWoSuWS6aLZrOF4mvXeMTCFTko1ZIQcI68ChyphenhyphenF7lYcAlTBg/s1600-h/IMG_1607.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437456250628977330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDt0rxIB2rJ_o6fuqwJSd8agRu-vclvWJlKbFNSoV9-mfjr1RlWWta5sD1NRuIr0r4sPbVmlvOlOvPN13UEQ40NUDS6TSDPWoSuWS6aLZrOF4mvXeMTCFTko1ZIQcI68ChyphenhyphenF7lYcAlTBg/s400/IMG_1607.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
3 Tb butter<br />
3 Tb flour<br />
2 C milk<br />
1/2 tsp salt<br />
1/4 tsp season salt (i.e. Lawry's)<br />
3 C. cooked elbow noodles<br />
2 5-oz cans tuna in water, drained<br />
1 C frozen peas<br />
bread crumbs<br />
<br />
-Melt butter in saucepan on medium heat. Sprinkle flour over and whisk together until well blended.<br />
-Slowly pour in milk and add salts.<br />
-Continue to cook on medium, stirring often at first and continually at end until mixture thickens and begins to bubble. Remove from heat.<br />
-Taste...if it seems too bland, add in some more salt to taste. I like to start low on salt and then add to taste, so I don't end up with a salt lick by accident!:)<br />
-Mix with noodles, peas and tuna in a greased, ovenproof bowl (2.5-3qt) or pan (8x10).<br />
-Top with bread crumbs. Bake at 350 for ~25 minutes.<br />
<br />
Y: 4 lg servings<br />
<br />
<span style="font-style: italic;">I used to be very intimidated by making the idea of making white sauces by scratch. After being in Guinea, coming back and trying it a few times I look back and feel silly! It's very easy and very cheap! Do try it if you never have. No need to have cream of mush/chx soup on hand if you have a lil' bit of flour, butter, salt and milk!:) Spice it up as you like!</span>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1tag:blogger.com,1999:blog-1130289077933691457.post-84943718255502444792010-01-28T14:41:00.006-05:002016-09-03T05:12:29.066-05:00Baked Oatmeal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyLKy-a1FczeBgIr78WyV_okBaTIxsLNmICWGJ59ipgk3uNBOxOjuhMW1BwDECM4sKiGB8VaxycEnE3zYbG_6MtNIx4u2rPPuuqmCsKWldDa-f40m4Iyp2miOR7TyuykLdqvc5nPajtA/s1600-h/IMG_1748.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5431879188929288402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyLKy-a1FczeBgIr78WyV_okBaTIxsLNmICWGJ59ipgk3uNBOxOjuhMW1BwDECM4sKiGB8VaxycEnE3zYbG_6MtNIx4u2rPPuuqmCsKWldDa-f40m4Iyp2miOR7TyuykLdqvc5nPajtA/s400/IMG_1748.JPG" style="cursor: pointer; display: block; height: 327px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
1/2 C oil<br />
1/2 C brown sugar<br />
3 eggs<br />
1 Tb baking powder<br />
1 tsp salt<br />
<span style="font-size: 100%;">6 C quick oats</span><span style="font-size: 78%; font-style: italic;"><br /></span>3 C milk <span style="font-size: 78%; font-style: italic;">(may substitute with milk powder/water or water if unable to have dairy)</span><br />
cinnamon/sugar<br />
<br />
-Mix oil and br sugar.<br />
-Mix eggs in until well blended.<br />
-Sprinkle over bk powder and mix with fork or whisk until no lumps remain.<br />
-Stir in oats, then milk until blended.<br />
-Pour into buttered 9x13 pan.<br />
-Sprinkle with cinnamon/sugar.<br />
-Bake at 350 for ~30-35 minutes, til golden, lightly browned.<br />
-Serve warm and top with fruit (canned peaches are sooo yummy) and yogurt (homemade plain is the way we roll) or milk, and sprinkle with a little bit more cinnamon/sugar, honey or maple syrup as desired.<br />
<br />
Y: This would depend on your family appetite:)...it usually lasts our family of 3 three breakfasts. Cover and refrigerate between servings.<br />
<br />
<span style="font-style: italic;">After much trial and error using three different starter baked oatmeal recipes, I'm sticking with this one. We love it. The base is from my friend Auntie J in Guinea. Interestingly, Africa is where we first had baked oatmeal. It is such a filling, fiber and protein-rich breakfast. I've seen many variations now of sugar/oil content. I appreciate leaving the sugar low. I prefer it less sweet and enjoy just sprinkling a little sugar on top if needed. Hope you enjoy!!</span>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-24747613272485574402010-01-23T07:22:00.001-05:002016-09-29T22:34:35.102-05:00Aunt Kathie's Monster Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG2OFpgaT33eXT-zY2RleU0-pdavoQoNj6a1AsvV5eD7EQnOtLKif3ygvAxkvrwCLcNCCuAmkCRf_Egn23YdGvCFW4Jej7WUHSCIjErWCYEZtTKRx95SmEzx4BPL8AmKPc8QRvOsthag/s1600-h/IMG_1598.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430408062592199538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG2OFpgaT33eXT-zY2RleU0-pdavoQoNj6a1AsvV5eD7EQnOtLKif3ygvAxkvrwCLcNCCuAmkCRf_Egn23YdGvCFW4Jej7WUHSCIjErWCYEZtTKRx95SmEzx4BPL8AmKPc8QRvOsthag/s400/IMG_1598.JPG" style="cursor: pointer; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<b>Full Size Batch 1/4 Batch (Modified - less sugar)</b><br />
1 lb butter, softened (1/2 C)<br />
4 C white sugar (3/4 C)<br />
5 C brown sugar (2 lb) (3/4 C)<br />
1 Tb vanilla (1 tsp)<br />
1 dozen eggs (3 eggs)<br />
8 tsp bk soda (2 tsp)<br />
6 C (3lb)natural peanut butter (1 1/2 C)<i> </i><i>Smooth PB is our pick</i><br />
~20 C quick oats (5 C) <br />
M&Ms, raisins, and Mini Semi-Sweet Chocolate chips: <br />
1 lb each (1 C or handful each) <i>This is our favorite combo. If it looks skimpy, add a handful more of your favorite. The mini-chips stretch much further than big chips. Nestle makes good ones. </i><br />
<br />
-Cream butter and sugars and vanilla in very large bowl (standard sized bowls will not work - split recipe in half if you don't have a massive bowl).<br />
-Mix in eggs one at a time.<br />
-Sprinkle in bk soda.<br />
-Mix in peanut butter, then slowly add oats.<br />
-Stir in the "bits," as they say in New Zealand. <br />
-Add more oatmeal if recipe seems too gooey ( I think we added 1-2 more cups last time).<br />
-Drop by tablespoons on cookie sheets and bake at 375 or 170C until golden brown for approx 7-9 min.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkjOJ2JujjlM1lpSljJ4SZPsO0_HdmnBZcMI96Wjyzy3D8IHC36dCqLEWJE2M3cnWRHn9CkEpZNzvA0q0j6xq8VvGSRjBiMqF6Ej8tstbg68HNaYjYSB-GikVsHBJOsXGuk2ql04ibuk/s1600-h/DCP_7700.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430408056215429746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkjOJ2JujjlM1lpSljJ4SZPsO0_HdmnBZcMI96Wjyzy3D8IHC36dCqLEWJE2M3cnWRHn9CkEpZNzvA0q0j6xq8VvGSRjBiMqF6Ej8tstbg68HNaYjYSB-GikVsHBJOsXGuk2ql04ibuk/s400/DCP_7700.JPG" style="cursor: pointer; display: block; height: 169px; margin: 0px auto 10px; text-align: center; width: 256px;" /></a><br />
<br />
<br />
Yield: Approx 18-20 dozen / 4-5 dozen<br />
<i>These freeze super well and hardly need any thawing to enjoy out of the freezer. </i>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com2tag:blogger.com,1999:blog-1130289077933691457.post-54006433633088641152009-12-17T16:46:00.002-05:002009-12-17T16:56:44.560-05:00Homemade Marshmallows<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoisQOSZ6C7i8aE-puy3YsNlTcydHxKJqwc3sTX7F2wUcJBwLZc1b3-jIUdivo75tEoLRsUwZHgAr710ljRi5q-wFSuQC9h2z-kiXmvvkawgh6__tY6WNyyYBqh5sD_wDscLHVuGpRtxY/s1600-h/IMG_1334.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoisQOSZ6C7i8aE-puy3YsNlTcydHxKJqwc3sTX7F2wUcJBwLZc1b3-jIUdivo75tEoLRsUwZHgAr710ljRi5q-wFSuQC9h2z-kiXmvvkawgh6__tY6WNyyYBqh5sD_wDscLHVuGpRtxY/s400/IMG_1334.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5416324839867439698" /></a><br /><br /><br />These were really neat to make...science in action! Who would have thought marshmallows can be made at home - neat! Very easy, very messy, and very highly recommended. Check out the recipe at <a href="http://www.tasteofhome.com/Recipes/Homemade-Marshmallows-2">Taste of Home's website.</a> I used just a touch of almond extract, since I didn't have clear vanilla. A little went a long way.<br /><br />I preferred them with chocolate instead of a sugar coating. I melted on low:<br />-2 C semi-sweet chocolate chips<br />-2 Tb shortening<br /><br />...stirring frequently til smooth. My favorite were the ones totally covered instead of just a drizzle...but oh was that hard to achieve! I'd like to try using a small paint brush next time and "paint" the marshmallows a lil' bit brown...if you know what I'm saying.:) Mmmm! 10/10!!Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-34044318579474507602009-11-27T08:10:00.004-05:002016-09-03T05:15:07.718-05:00Monster Pancake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFQSQjtx68v39kaNcYBIYzVEAUOm37mMSNSiBEO8QGFg6EBvxLVJTyU1bOgvqipOBsnnbp9Fg5bW5W6MBnAqO61nmmc9cArrjYcfyyyGYOfsf4zq0BFwEHeh0zx-NjjlmwKhgNxycnJE/s1600-h/IMG_1217.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430402608400005346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFQSQjtx68v39kaNcYBIYzVEAUOm37mMSNSiBEO8QGFg6EBvxLVJTyU1bOgvqipOBsnnbp9Fg5bW5W6MBnAqO61nmmc9cArrjYcfyyyGYOfsf4zq0BFwEHeh0zx-NjjlmwKhgNxycnJE/s400/IMG_1217.JPG" style="cursor: pointer; display: block; height: 316px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I struggled to get a decent picture of this! The recipe is one we brought back from Guinea, from Auntie J. So simple, so yummy! A new family favorite...Abraham loves getting to shake on the powdered sugar:)<br />
<br />
1/2 stick butter (4 Tb)<br />
1 C flour (can use all whole wheat)<br />
1 C milk<br />
4 eggs<br />
Cinnamon (couple dashes)<br />
Powdered Sugar<br />
<br />
-Turn oven on to 375. Place butter in 2 small or 1 large pan (I use a 10x14 pan) in the oven to melt. Check on butter in a few minutes!<br />
-Whisk together flour, cinnamon and milk til smooth.<br />
-Whisk in eggs til well blended.<br />
-Remove pan from oven once butter is melted (try not to let it brown).<br />
-Pour batter over butter in pan. It will mix in with the butter a bit...that's fine!<br />
-Bake at 375 or 170C for 20 min.<br />
-Serve with powdered sugar to top or drizzle with honey and splash with lemon juice!<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbB3q9yDeiOAnEuz2Jp3AsJLgu53VdGo9dg2Gf8_HPT7YyN4GtRrwJqkHbSPcfLrXdXx6wEingQfsCAmPTbnFgYJBOKrPMqpvkYl8rSzp9Nk6EcXvPMSNq0WuM4fHmva8xIBSpQRkMK88/s1600/IMG_1212.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408770189715519138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbB3q9yDeiOAnEuz2Jp3AsJLgu53VdGo9dg2Gf8_HPT7YyN4GtRrwJqkHbSPcfLrXdXx6wEingQfsCAmPTbnFgYJBOKrPMqpvkYl8rSzp9Nk6EcXvPMSNq0WuM4fHmva8xIBSpQRkMK88/s400/IMG_1212.JPG" style="cursor: pointer; display: block; height: 263px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1tag:blogger.com,1999:blog-1130289077933691457.post-48819410619905483092009-11-10T13:08:00.001-05:002016-09-16T13:38:33.037-05:00Gladys's Apple Streusel Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev3yPYJZFSA_b6Z5jrp1ZYeR2YNOpfZlgZbkkA-EWjaJN-9Fqmi_jnLAtbZ-p0r71_cbpxhPTf86qOdR9DmXDhjFRrBEkGaz84UjYS7GPDtxLCz33ZegQUcRtYDWPZaKvMO9YrBWNz30/s1600-h/IMG_0726.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5401850658251063506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev3yPYJZFSA_b6Z5jrp1ZYeR2YNOpfZlgZbkkA-EWjaJN-9Fqmi_jnLAtbZ-p0r71_cbpxhPTf86qOdR9DmXDhjFRrBEkGaz84UjYS7GPDtxLCz33ZegQUcRtYDWPZaKvMO9YrBWNz30/s400/IMG_0726.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
2 C flour<br />
1 Tb bk powder<br />
1/2 C sugar<br />
1 tsp cinnamon<br />
1 tsp salt<br />
1/2 C butter, softened<br />
2 C peeled or unpeeled, chopped apples<br />
1/2 tsp lemon peel (dried)<br />
2/3 C milk<br />
1 egg<br />
2 Tb sugar<br />
<br />
-Mix flour, sugar, bk powder, salt and cinnamon.<br />
-Cut in butter until crumbly.<br />
-Reserve 1/2 Cup for topping.<br />
-Mix egg and milk together.<br />
-Add to dry ingreds along with apples and lemon peel until just mixed.<br />
-Spoon into greased muffin tin.<br />
-Sprinke with reserved topping mixed with 2 Tb sugar.<br />
-Bake at 425 until golden brown, approx 20 min<br />
<br />
<span style="font-style: italic;">Thought I'd repost this one now that I have a pic - and it's apple season! I tried this with a bit of whole wheat this time, and it was nice. This is from <a href="http://prmchurch.org/default.aspx">our church</a> cookbook with a few minor changes...yummo 9/10!</span>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-4167516402753739942009-11-08T16:09:00.006-05:002010-01-29T10:55:19.203-05:00Homemade Velveeta Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitM1FujFunTEeXTiXY5sqVgjaAdjjc9RuEklqV5vl13w4A9l9S266bAbQuxqE-jzG5McPPeC0ZKwui1kMR0ubS1GQK8w6DfELa0rwtm9Q6N5MozM0-cGUo8_ztm9mD74bG5KK47nDhtiI/s1600-h/IMG_0653.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitM1FujFunTEeXTiXY5sqVgjaAdjjc9RuEklqV5vl13w4A9l9S266bAbQuxqE-jzG5McPPeC0ZKwui1kMR0ubS1GQK8w6DfELa0rwtm9Q6N5MozM0-cGUo8_ztm9mD74bG5KK47nDhtiI/s400/IMG_0653.JPG" alt="" id="BLOGGER_PHOTO_ID_5401843311128143826" border="0" /></a><br /><br /><span style="font-weight: bold;">I really like this recipe. Why?<br />1. Unique<br />2. Given to us by Amish friends<br />3. Never in my life imagined my husband and I would be talking cheese with a local Amish family.<br />4. GREAT for toasted cheese sandwiches.<br />5. Supports the dairy industry:)<br />6. Fast and fun<br />7. Love using recipes from friends - a lil' bit of fellowship mixing into the food.</span><br /><br />1 Gallon Milk<br />2 tsp Citric Acid*<br />1 tsp Baking Soda<br />1/4C Butter<br />~ 1/4C Cheddar Cheese Powder (to taste)**<br />Salt (to taste)<br /><br />-Heat 1 Gallon of milk to 140 degrees.<br />-Add 2 tsp citric acid (*found near canning supplies, **bulk food stores...)<br />-Stir gently 'til separated.<br />-Drain off whey (I use a fine metal strainer - don't use one with large holes).<br />-To curds add 1 tsp soda, 1/4 C butter, salt, cheddar cheese powder and 1/4-1/2C milk<br />-Heat together, stirring briskly 'til lumps are dissolved.<br />-Keep in a cool place (we prefer the fridge!:))<br /><br /><span style="font-style: italic;">The cheddar cheese powder and salt I just added slowly. I found a 1/4 C works and then a little salt for our taste. I've also been using the ccpowder to make mac and cheese. Tastes very similar to Kraft and is cheaper! I have only found it at a bulk food store in our area. </span>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-68794961291631191312009-10-18T15:13:00.004-05:002009-10-18T15:26:12.070-05:00Crisp Carrots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3HIh7EFS0fa_E5aOaJn1ve7-I-BiFh-zUFcgyg33FGdFMPFP2aCgdjXyg9WEkUbVbmiMnIKEn4XjBWh6N8cCNRcQuo0dQTW-ALalD5uWUrHt_vB6vcuwzjDPj-UYv3an3a23AfguwQA/s1600-h/IMG_0559.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3HIh7EFS0fa_E5aOaJn1ve7-I-BiFh-zUFcgyg33FGdFMPFP2aCgdjXyg9WEkUbVbmiMnIKEn4XjBWh6N8cCNRcQuo0dQTW-ALalD5uWUrHt_vB6vcuwzjDPj-UYv3an3a23AfguwQA/s400/IMG_0559.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5394035866068051106" /></a><br /><br />Tried something new with carrots the other day...flash freezing, of course! I think I'm really becoming a flash freezin' nut!:) After peeling a bit haphazardly (just enough to get the strings off mainly), chunking/dicing, and blanching our garden's carrots for 3-4 minutes, I threw them on a couple trays and popped them in the freezer. Tomorrow I'll let them sit out for 10 minutes or so, then toss them into labeled ziploc bags in the freezer. <br /><br />I've tried freezing carrots twice before and also canning them. Our family is a bit picky...we've learned we don't really care for the extra big carrots at the end of the season. Their flavor just isn't that good! Canned ones are fine, but I didn't feel like washing jars. And freezing them in pint bags does work, but they will freeze as a clump. So, my hope with flash freezing them is that I'll be able to scoop out a cup if that's all we need! <br /><br />Grab some out of the freezer, cook a few minutes, drain, and toss with a little honey...should be a yummy winter!Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-67539478948533747492009-09-29T15:14:00.003-05:002009-09-29T15:36:32.601-05:00Peppers!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NxMdZSi1f9P8OxNrraJ8S3HMZOEVz6SQMfZsOft8n6iUDhYawXYu1ZPjxQUryxy3kzy0BhBX4k6FmrWfKRpOyYsZwIn9xEOEHql5Qt2MNWKTzysNUOxZmaFT8l61gzIScqUSA-_MvIU/s1600-h/IMG_0194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NxMdZSi1f9P8OxNrraJ8S3HMZOEVz6SQMfZsOft8n6iUDhYawXYu1ZPjxQUryxy3kzy0BhBX4k6FmrWfKRpOyYsZwIn9xEOEHql5Qt2MNWKTzysNUOxZmaFT8l61gzIScqUSA-_MvIU/s400/IMG_0194.JPG" alt="" id="BLOGGER_PHOTO_ID_5386985987284633730" border="0" /></a>Who wouldn't pay $3.50 for this beautiful bouquet?<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VMC3hw-IZ42PWIMZstHRiyK6eHIKADuv3RlLxKRCVEjit0c1fJ6HfaNks2M5Peg2zwiILhWvcKcWSlbOdTd-3YJ5x_lcaUU2hfNiYYqSysfC4hSDpZybONq0QcU6P_vPdz44PEWbXGc/s1600-h/IMG_0199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VMC3hw-IZ42PWIMZstHRiyK6eHIKADuv3RlLxKRCVEjit0c1fJ6HfaNks2M5Peg2zwiILhWvcKcWSlbOdTd-3YJ5x_lcaUU2hfNiYYqSysfC4hSDpZybONq0QcU6P_vPdz44PEWbXGc/s400/IMG_0199.JPG" alt="" id="BLOGGER_PHOTO_ID_5386986000793301538" border="0" /></a>The peppers, that is!:)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY0z0fSkvX0T115J-P0hu0DkpFUyKhfPjQ4c4aDp-imaNMYVKoQoNoq099XS5P-lzzr0LP-eJoB6_VOAKWgjVTgBF8Viz2UlpeiF6RzQE3nK90tDeoThpZdrFThIcW6CHJJ-VfHWHUVQ/s1600-h/IMG_0189.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY0z0fSkvX0T115J-P0hu0DkpFUyKhfPjQ4c4aDp-imaNMYVKoQoNoq099XS5P-lzzr0LP-eJoB6_VOAKWgjVTgBF8Viz2UlpeiF6RzQE3nK90tDeoThpZdrFThIcW6CHJJ-VfHWHUVQ/s400/IMG_0189.JPG" alt="" id="BLOGGER_PHOTO_ID_5386985976210605106" border="0" /></a>My mom found me a great deal at her farmer's market Saturday...20 peppers for $3.50! What a blessing!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAOD_X54xWU9-hf3CfibYvPgbo2YbyNuvnL8QLpr0-zAmZbcXNr_IIgFIWtciqZcron35yI0Nvh_9wInyCev22gbxhDB1OYfgQ6kwDJ6Qa4VzhYYQIPC0dtGjem7HQUx51eT8ZpFHGhg/s1600-h/IMG_0197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAOD_X54xWU9-hf3CfibYvPgbo2YbyNuvnL8QLpr0-zAmZbcXNr_IIgFIWtciqZcron35yI0Nvh_9wInyCev22gbxhDB1OYfgQ6kwDJ6Qa4VzhYYQIPC0dtGjem7HQUx51eT8ZpFHGhg/s400/IMG_0197.JPG" alt="" id="BLOGGER_PHOTO_ID_5386985990482708578" border="0" /></a>So beautiful, even chopped up. I love the colors God uses all around us in Creation!<br /></div><br /><div style="text-align: center;"><span style="font-style: italic;">After chopping them all up, I threw them in some freezer ziploc bags and popped the peppers in the freezer. I did flash freeze one bunch on a cookie sheet overnight before bagging to see if they are easier to get out of the bag that way. It seems they will be, but the bagfuls with a little squeezing also seem to be just fine. The peppers broke apart decently (no chisel needed:)). I'm really excited to use these on pizza, in omelettes and stir-fries, etc., this winter. Should save on the produce budget! Before going to Guinea I thought peppers gave me heartburn. I discovered there that they don't, and I like the zip they bring to food!</span><br />20 peppers ~ 5.5 qt bags full<br /></div>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-81531207593306329302009-09-11T14:15:00.000-05:002009-09-11T13:26:17.586-05:00Freezing Sour Cherries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkBmhcQq1JY-1RA5_OWmU6LTvQq1dYDX73719gZqLWFfxdWl06Vwib9MuQc6GN6fcxFxtgPhf9bZAVbHFHp70M-Wu-4iTtNrWIQNGDwKHxi2_X-YubdbJjVzteDVd93FZyqz09VpzI3s/s1600-h/IMG_9498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkBmhcQq1JY-1RA5_OWmU6LTvQq1dYDX73719gZqLWFfxdWl06Vwib9MuQc6GN6fcxFxtgPhf9bZAVbHFHp70M-Wu-4iTtNrWIQNGDwKHxi2_X-YubdbJjVzteDVd93FZyqz09VpzI3s/s400/IMG_9498.JPG" alt="" id="BLOGGER_PHOTO_ID_5367689364996513106" border="0" /></a>Just a little bit of summer fun...<br /><br /><span style="font-weight: bold;">Freezing Cherries:</span><br />-Wash, then pit cherries ( we use a mechanical pitter) and drain excess juice.<br />- Lay out on a cookie sheet in a single layer.<br />-Place in freezer overnight.<br />-Remove from freezer and let sit a few minutes until able to break apart.<br />-Scoop up cherries (we used a metal spatula), throw into a labeled freezer bag, and freeze!<br /><br />Substitute these for fresh cherries in recipes, plop some into a smoothie, or chop up some for <a href="http://adventuresinbaking.blogspot.com/2009/04/auntie-js-breakfast-cake.html">Auntie J's Breakfast Cake!</a>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com0tag:blogger.com,1999:blog-1130289077933691457.post-24856287018500772872009-08-21T04:54:00.001-05:002009-08-21T20:12:35.325-05:00Blueberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5ToYmopumlKjEINCbmga75rjSUs91UP921jDq6exFT61ZBX5aeiU1FcQjYpwcgYvmjt_FPjeM6ZHe87CGea-UYnQW2DTYYA49Rr5MUb0u8H7bSNhR28JO7rPHOhe566El9coiZ7btEo/s1600-h/IMG_9845.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5ToYmopumlKjEINCbmga75rjSUs91UP921jDq6exFT61ZBX5aeiU1FcQjYpwcgYvmjt_FPjeM6ZHe87CGea-UYnQW2DTYYA49Rr5MUb0u8H7bSNhR28JO7rPHOhe566El9coiZ7btEo/s400/IMG_9845.JPG" alt="" id="BLOGGER_PHOTO_ID_5372589805334864338" border="0" /></a><br /><br />6 Tb butter, softened<br />3/4 C sugar<br />2 large eggs<br />2 C flour<br />1/2 tsp salt<br />2 tsp bk powder<br />1/2 C milk<br />1 1/2 C blueberries<br />2 tsp sugar<br /><br />-Cream butter and sugar well.<br />-Add eggs and beat well.<br />-Mix dry ingreds. Add to creamed mixture, alternating with milk.<br />-Chop1/2 C berries.<br />-Mix into batter.<br />-Fold in remaining berries.<br />-Pour into greased muffin cups and sprinkle with sugar.<br />-Bake at 375 for ~25 min (until golden).<br /><br />Y: 12 regular & 12 mini-muffins<br /><br />Recipe adapted from <em>Beverly Farms Bed & Breakfast Inn<br /><br />Note: I just adapted this recipe by dropping the sugar way down and chopping instead of crushing the berries. Really good! No need for the original 1 1/2 C sugar!<br /></em>Jonathan, Angelahttp://www.blogger.com/profile/09224998414469303077noreply@blogger.com1