Does anyone have any good recipies for the above please.  We are starting to lose our tomatoes (a lot seem to be rotting) and hence need to make use of all the good ones we have left.

Thank you

p.s. is anyone else having problems with homestead blogger.  There have been various times lately that I have had difficulty either logging in, or entries won't be added.  I keep getting a blank page with two small horizontal boxes at the top with a faint blue line around the edges.  I have to keep repeat either getting into HB or re-sending entries.  This has become really frustrating as it keeps happening ???????

I made one of Crystal's recipies of Yummy Pinto Beans and amended the recipe slightly. I also cut the recipie down so this feeds two people easily  (3 at a push) and it was yummy.  I served the beans with rice and a simple salad, next time I will add some french bread.  There was a small amount left over so this will go into the freezer and there will probably be enough left over for one potion for either lunch or supper.

Yummy Crockpot Pinto Beans

1 cup dried pinto beans

¼ tsp black pepper

1 tsp molasses

3 – 4oz bacon lardoons

1 400g canned tomatoes of which I drained the juice first and then chopped the tomatoes

¼ tsp dried mustard

¼ medium onion finely chopped

2 – 4 tsp's maple syrup

v     Put beans in large pot and cover with water and salt well.

v     Cook beans until soft.

v     Check often as you may need to add more water. 

v     When beans are completely cooked drain them, setting aside a cup or two of the bean broth.  

v     Add tomatoes, spices & molasses. 

v     Slowly cook onion and bacon lardoons in frying pan.

v     Drain and add to beans.

v     Add the maple syrup.

v     Add enough of the reserved bean broth to cover beans by one inch.

v      Let this simmer slowly on low for one hour (this should not need any longer) to allow flavours to blend. 

This dish is excellent with cornbread, French or other bread and a salad.

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Last week I also made another of Crystal's recipies, Tuna fishcakes made with rice instead of potatoes.  I also deep fried these as I had so much oil in a pan already and I didnt want to use any more oil.

I also made some flapjacks which I drizzled chocolate over the top and Andrew made the most scrummy Raspberry cake that was so moist but as we found out this does not keep very well beyond about three days, as the raspberries started to turn mouldy (we had finished 3/4s of the cake :lol).

Have a wonderful blessed day and I will post some more photos soon

This is a brilliant recipe and was created at the Parker House Hotel in Boston.  This is a very easy recipe and the rolls are just so light & delicious – a definite must try!

½ cup sugar

2 teaspoons salt

2 packets active dry yeast

About 6.1/2 cups all-purpose flour

2 cups water

1 cup butter or margarine

1 egg

v    In large bowl, combine sugar, salt, yeast and 2.1/4 cups flour. In 2 quart saucepan over low heat, heat water and ½ cup butter until very warm (120 – 130 degrees F).

v    With mister at low speed, gradually beat liquid into dry ingredients just until blended, beat in egg. Increase speed to medium, beat 2 minutes, occasionally scraping bowl.

v    Beat in 1 cup flour to make a thick batter, continue beating for 23 minutes, scraping the bowl often. With wooden spoon, stir in 2.1/3 cups all-purpose flour to make a soft dough.

v    Turn dough onto well-floured surface and knead about 10 minutes (about 5-6 mins is fine), working in more flour (about ½ cup). Shape the dough into a ball, place in large greased bowl, turn to grease top, cover, let rise about 1 hour. Punch down. Turn onto lightly floured surface, cover with bowl and let rest for about 15 minutes for easier shaping. Meanwhile, grease 17.1/4” by 11.1/2” roasting pan. In small saucepan over low heat, melt the remaining ½ cup butter.

v    On lightly floured surface with floured rolling pin, roll dough ½” thick. With floured 3-inch round cookie cutter, cut dough into rounds.

v    With dull edge of knife, make a crease across centre of each dough round. Brush rounds lightly with some melted butter, fold in half along crease.

v    Arrange folder dough in rows in pan, each nearly touching the other. Knead trimmings together, re-roll and cut until all dough is used, making 36 rolls.

v    Brush top of rolls with remaining melted butter. Cover the pan with towel, let the rolls rise, about 40 minutes. Meanwhile pre-heat oven to 425 degrees F.

v    Bake 18 – 20 minutes until browned. Serve warm. Or, to serve later, wrap with foil in one layer. Just before serving, reheat to 375 degrees F oven for 10 minutes.