Blessed2BeeAlive

Recipe Hit List: 12 Homemade Bread Recipes...TIPNUT!!

{ Posted by GrandmaRosie }
{ 10:06 PM, Thu 20 Nov 2008 } { 1 comments } { Link }

Recipe Hit List: 12 Homemade Bread Recipes

Freshly baked homemade bread, still warm with real butter and topped with some homemade strawberry jam or slices of thick cheese, delicious! Homemade bread is not only heavenly, it’s a frugal treat made with wholesome ingredients and no added preservatives. This week’s Recipe Hit List is a collection of a variety of breads: White, Oat, Rye, Whole Wheat and more. Enjoy!

Great Quote...Benjamin Franklin

{ Posted by GrandmaRosie }
{ 2:18 PM, Thu 20 Nov 2008 } { 1 comments } { Link }

Well done is better than well said.

-- Benjamin Franklin

CHUNKY APPLE CAKE

{ Posted by GrandmaRosie }
{ 2:17 PM, Thu 20 Nov 2008 } { 0 comments } { Link }

CHUNKY APPLE CAKE 12-14 svgs 13 x 9" baking dish 350º
Taste of Home

1/2 C butter, softened
2 C sugar
1/2 tsp vanilla extract
2 eggs
2 C flour
1-1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 C chopped peeled tart apples

BUTTERSCOTCH SAUCE:
1/2 C packed brown sugar
1/4 C butter, cubed
1/2 C heavy whipping cream

In a large mixing bowl, cream butter, sugar & vanilla. Add eggs, 1 at a time, beating well after ea. addition.

Combine flour, cinnamon, nutmeg, salt & baking soda; gradually add to creamed mixture & mix well (batter will be stiff). Stir in apples 'til well combined. Spread into greased baking dish. Bake for 40-45 mins. or 'til top is lightly browned & springs back when lightly touched. Cool for 30 mins. before serving.

Meanwhile, in a small saucepan, combine brown sugar & butter. Cook over med. heat 'til butter is melted. Gradually add cream. Bring to a slow boil over med. heat, stirring constantly. Remove from heat. Serve w/cake.

A Tarte of Beans.......From Vintage Recipes Yahoo Group

{ Posted by GrandmaRosie }
{ 5:11 PM, Tue 18 Nov 2008 } { 1 comments } { Link }

A Tarte of Beans

Origin: British Period: Elizabethan

Original Recipe

A Tarte of Beans
(A Proper Newe Booke)

Take beanes and boyle them tender
in fayre water, then take theym
oute and breake them in a morter
and strayne them with the yolckes
of foure egges, curde made of
mylke, then ceason it up with
suger and halfe a dysche of butter
and a lytle synamon and bake it.

To make short paest for tarte
Take fyne floure and a curscy
of fayre water and a dysche
of swete butter and a lyttel
saffron, and the yolkes of
two egges and make it thynne a
nd as tender as ye maye.

Modern Redaction

Ingredients:

250g dried broad (fava) beans
4 egg yolks
120g cottage cheese (curds)
4 tbsp sugar
90g butter
4 tsp ground cinnamon

For the Pastry:

225g flour
90g softened butter
2 egg yolks
6 threads saffron ground into 1 tbsp water in a pestle and mortar

Method:
First re-hydrade the beans by placing them in aobut 600mls of water
in a pan. Bring this to boil in a pan then turn off the heat, cover
and allow to sit for at least 70 minutes. Then add a further 250ml of
water, bring to the boil again and simmer for about 50 minutes until
the beans are soft. Once cooked drain the beans and blitz in a food
processor.

Allow the bean paste to cool then mix in the egg yolks and add the
cottage cheese (which should not be drained). Add the sugar, butter
and cinnamon and mix to a smooth paste.

To make the pastry for the pie crust sift the flour into a bowl, add
the saffrom threads and their steeping water along with the egg yolks
and mix together well. First add 3/4 of the softened butter and mix
in well. If all the flour does not come together into a dough add a
little more butter. Once the dough comes into a ball cut it into two
pieces (one slightly larger than the other. Roll the larger piece of
dough out and use this to line a 22cm pie dish. Cut off the excess
pastry around the edge and fill the middle of the pie with the bean
mixture. Next roll the smaller piece of pastry out and use this to
place on top of the pie. Use the back of a fork to crimp the upper
and lower pieces of pastry together then pierce the top pastry a few
times to allow steam to escape as the pie cooks.

Cook in an oven pre-heated to 180°C for about 45 minutes or until the
upper crust has just turned a golden colour. Brush the top surface of
the pie with a mixture of sugar, molten butter and cinnamon. Seve.

Source: Celtnet Recipes

Iron Skillet Corn Bread

{ Posted by GrandmaRosie }
{ 5:09 PM, Tue 18 Nov 2008 } { 1 comments } { Link }

Iron Skillet Corn Bread

1/4 cup vegetable oil
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Freshly ground black pepper
1 large egg, beaten
1 cup buttermilk
2 tablespoons water
1/2 cup finely diced yellow onion (optional)
1/2 cup diced cooked bacon (optional)
3/4 cup fresh or canned whole kernel corn (optional)

Preheat the oven to 400 degrees. Pour the oil into a 10-inch cast-iron
skillet, and put the skillet in the oven while it preheats.

Meanwhile, in a large bowl, sift together the cornmeal, flour, baking
powder, salt and a few grindings of pepper.

In a bowl, whisk together the egg, buttermilk and water until blended. Stir
the liquid mixture into the dry ingredients, mixing together just until
moist; a few lumps should be evident.

Stir in any one or all of the optional ingredients, if desired.

Carefully pour the batter into the preheated oil in the pan. (A round
tempered glass pan might work, too, but it wouldn't have the crunchy texture
so prized in the South.)

Bake the corn bread until the top is golden brown and the sides have pulled
away from the pan, about 20 - 25 minutes. Slice and serve immediately.

Nordstrom Friends and Family Cookbook

HERBED SKILLET CORNBREAD

{ Posted by GrandmaRosie }
{ 5:07 PM, Tue 18 Nov 2008 } { 0 comments } { Link }

HERBED SKILLET CORNBREAD
Serves 6 to 8

Corn has always been especially important to the diet of many South ern
farmers, particularly during the years when the dreaded boll weevil wreaked
havoc on the cotton crop. There are dozens of varieties of cornbread cooked
in the South: corn pone, hoecake, hush puppies, spoon bread, and for a few
old-timers, crackling bread and ash cake cornbread, the last one laying
claim to medicinal value. Many farmers still openly boast that they love
their cornbread better than cake. This is our family's standard buttermilk
cornbread recipe, but I have dressed it up with some fresh herbs, which I
think provide a refreshing taste.

1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup bacon drippings (you can substitute melted butter)
2 eggs, lightly beaten
1 teaspoon each, fresh and finely chopped: chives, parsley, sage, thyme

1. Preheat oven to 400* F.

2. In a medium bowl, combine the cornmeal, flour, sugar, baking
powder, and salt.

3. Add the buttermilk, bacon drippings or melted butter, and eggs
and stir until just combined. Add the herbs and stir until the mixture is
smooth.

4. Grease a heavy 9-inch cast-iron skillet and set in the preheated
oven for about 4 minutes. Remove from oven, pour in the batter, and bake for
about 20 to 25 minutes or until the top is golden-brown and a knife inserted
in the center comes out clean. Coolon a wire rack, cut into large pieces,
and serve warm or at room temperature.

Dori Sanders' Country Cooking

Keeping Warm

{ Posted by Paula }
{ 02:41, Monday, November 17, 2008 } { 3 comments } { Link }

One of the downfalls of an old home is when you have a lack of insulation in the walls. Homes built in 1890 didn't have insulation as we know it today. My Beloved's and my bedroom is one of the original rooms of our homestead home. Like typical homes of that period, there is no insulation to help keep the winter cold out. Nothing can be more "chilling" than to climb into bed in an unheated, uninsulated room and lay between two icy cold bed sheets! Yes, we have other blankets in the bed, but the top & fitted sheets are still very cold. Here is the solution that we have been using with great results.

The first step was to remove the top sheet from the bed. We left the bottom fitted sheet on the bed, but covered it with a large fuzzy acrylic blanket/throw that we have. This acrylic blanket/throw is what we sleep on. Next, we took a second fuzzy acrylic blanket/throw and used that in place of the top sheet. Last came another heavy acrylic blanket, comforter, and quilt. Yes, it is alot of layers, but it worked! The first night we did this, we had temperatures reaching the freezing point. Typically, the bedroom was very cold but instead of sleeping in a cold bed, we were kept very toasty warm!

If you are having problems with cold sheets when you go to bed on a cold night, try sleeping between 2 layers of acrylic fuzzy blankets. It may be much warmer for oyu and save on the extra heating costs.

Additional note: if you come across old acrylic blankets like the fuzzy type I described using, consider using them inside your quilts as a batting. The blankets are very warm and would make a nice, easy to launder batting.

Cauliflower Cheddar Soup

{ Posted by GrandmaRosie }
{ 8:19 PM, Sat 15 Nov 2008 } { 2 comments } { Link }

Cauliflower Cheddar Soup

Ingredients

3 cups cauliflower, diced small
1/4 cup butter
1 cup chopped onion
1 tsp. minced garlic
2 Tbsp. flour
2 cups half and half
3 cups chicken broth
3/4 lb. cheddar cheese, grated
1/2 tsp. nutmeg
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. Dijon mustard

Directions

Blanch cauliflower in boiling salted water and refresh under cold water. Drain and set aside. Melt butter in large saucepan, add onions and saute until tender and translucent. Add garlic and saute' 30 seconds. Add flour and cook and stir 2 minutes. Whisking hard, add half and half and chicken broth. Bring mixture to a boil. Reduce to a simmer and stir in cheese. Add the seasonings and mustard. Lower heat to be sure soup does not boil again or it may curdle. Add cauliflower and heat through. Garnish with bits of red pepper and lots of minced parsley. Makes 2 quarts.

Create in me clean heart..........

{ Posted by GrandmaRosie }
{ 6:58 PM, Sat 15 Nov 2008 } { 0 comments } { Link }

Parents' Responsibilities

{ Posted by GrandmaRosie }
{ 6:21 PM, Sat 15 Nov 2008 } { 0 comments } { Link }

Parents' Responsibilities

"Hear, O Israel: The LORD our God, the LORD is one!
You shall love the LORD your God with all your heart,
with all your soul, and with all your strength.

And these words which I command you today shall be in your
heart. You shall teach them diligently to your children,
and shall talk of them when you sit in your house, when
you walk by the way, when you lie down, and when you rise up."

__________________

We will tell the next generation the praiseworthy deeds of the LORD, his power, and the wonders he has done. He decreed statutes for Jacob and established the law in Israel, which he commanded our forefathers to teach their children, so the next generation would know them, even the children yet to be born, and they in turn would tell their children. Then they would put their trust in God and would not forget his deeds but would keep his commands.

Psalm 78:4-7 NIV

__________________

Train up a child in the way he should go,
even when he is old he will not depart from it.

Proverbs 22:6 NASB

__________________

And now a word to you fathers. Don't make your children angry by the way you treat them. Rather, bring them up with the discipline and instruction approved by the Lord.

Ephesians 6:4 NLT

__________________

But as for you, continue in what you have learned and have become convinced of, because you know those from whom you learned it, and how from infancy you have known the holy Scriptures, which are able to make you wise for salvation through faith in Christ Jesus.

2 Timothy 3:14,15 NIV

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