Wednesday, February 24, 2016

Oatmeal sour dough cookies

Ingredients:
1 cup butter, softened
1 cup granulated sugar
2 whole eggs - (add one at a time)
3 tablespoon honey
2 teaspoon vanilla extract
1 cup sour dough starter - (link toward the bottom of the page)
2 - 2 1/4 cups flour - (all-purpose)
1 teaspoon salt
2 cups oatmeal - (I use quick)
1 teaspoon nutmeg
3 teaspoons cinnamon
1 cup chocolate chips
1 cup cranberries, dried
1 cup chopped walnuts or pecans (optional)
1 cup flake coconut
 
*note: you can omit any of the last 4 ingredients and still have a very tasty cookie.
 
Directions:

Preheat oven to 375° F.

I use a counter-top mixer, like kitchen aid.

In a large mixing bowl, use a hand-held mixer to cream the butter and sugar until the mixture becomes light and fluffy.

Add in the ingredients, one at a time, in the medium mixing bowl and mix well, adding sour dough starter last.

Combine the flour, salt, oatmeal, nutmeg and cinnamon and add to the cookie batter. Mix thoroughly.

Add the remaining ingredients, one at a time to the batter and mix until just combined.

Drop generous tablespoons of the cookie dough onto a lined cookie sheet. Press the tops of the dough to flatten slightly.

Bake 10-13 minutes. Cool on wire rack.

Here is a link, it will help with the starter you need to make these cookies
~Sour dough starter~

I use any milk I have on hand at the time and haven't had a bad batch,
I've used coconut milk or heavy cream, to make starter. Both very tasty.

til next time


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Monday, February 1, 2016

Honey Wine (Mead)

I wanted to try something I never thought I would. Every now and then I enjoy an adult beverage. Thinking to myself, I cannot have processed foods or drink, I would make some.
I used fruit juice, I froze making a fruit salad at Christmas.
Thought I would make a fruit cake, (the old fashion way, fermented) but there is still time to get the starter for that. At least a month. lol

I don't want to use purchased yeast, if it sits from now until Valentine Day, it should catch it's own wild yeast and can go from there.

Just a small batch, about 1/2 gallon.


 
 
I hope to balloon it on Valentine Day and it be ready in November for our anniversary.
 
That's all for now, hope you've had a tolerable winter.
 
 
til next time,
 
connie
 
 
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Sunday, December 20, 2015

Merry Christmas

 
Wishing All the very best at this Special time of year.

till next time
connie


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Saturday, September 5, 2015

Homemade Western Salad Dressing



Late summer here in central Illinois, still hot, really hot. Time for fresh greens, tomatoes and vegetables from the garden. There are so many things people should not eat in foods they buy on the store shelves.

Like salad dressings.

Did you know you should not consume soy bean oil?

It really isn't good for you, but it is in most of your processed foods. Even when the label reads vegetable oil, the vegetable oil is; soybean oil.
I used Extra Virgin Olive Oil in the Western Dressing I made, the label read canola and sunflower oil, it wasn't pure olive oil. Note: read the label.
Still better for you than soy bean oil.
The best oil to use would be coconut but it firms up when stored in a cool place.

I worked this recipe up for Western Dressing and thought I would share.

 
 
Western Dressing
 
Ingredients;
 
1 cup brown sugar (you can use granulated, same amount)
 
1/2 cup apple cider vinegar
 
1/2 cup water
 
2/3 cup ketchup (catsup)
 
1/4 tsp paprika
 
1/2 tsp salt
 
1/2 tsp dry ground mustard
 
1/2 tsp celery seed
 
1/2 tsp chili powder
 
1 Tbls onion flakes, dehydrated
 
Directions:
 
In a blender, add oil, ketchup, vinegar, sugar and all spices, blend, adding water to thin mixture, only add as much water as needed to make the constancy you want for dressing your salad.
 
Store in a quart jar in the fridge. Should keep a long time as long as you keep it cold.
 
Note: I'm going to try a food processor next time, due to the fact my blender is 40 plus years old.
         Could be time to find another good blender.
 
 
til next time
 
Connie
 
 
 
 
 
 
 
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Friday, April 3, 2015

Spaghetti Sauce, well yes, spaghetti sauce


Who has a well stocked pantry? I think, my husband thinks I'm crazy sometimes with the things I buy. I was able to get a HUGE can of tomato sauce for a couple buck about a year ago, I checked the date, and he asked what I would do with it. At a loss for words, I explained it away with, it's going on the shelf.
Today it becomes Spaghetti Sauce. I'll need to put the leftover into jars but that's a small task. Since its a gloomy day.
The day, oh yea, It's Good Friday.



Good day for inside things, here's how I cooked it up.

Spaghetti Sauce
 
2 pounds of ground beef
 
1 large chopped onion
 
1 cup chopped celery
 
1/2 cup chopped green pepper
 
1 large can tomato sauce (6 lb 9 oz)
 
1 Tbls Basil (adjust to taste)
 
1 Tbls Oregano (adjust to taste)
 
1 Tbls Garlic (adjust to taste)
 
Brown ground beef, add chopped onion, celery & green pepper, cook until veggies are clear.
Drain fat if you like.
Cook about half an hour add tomato sauce bring to a slow simmer and add spices.
Simmer about 3 hours.
* Note
 
Get the canner, jars, and lids ready for canning.
Put hot spaghetti sauce into jars adjust the lids and rings, place in canner that has been brought to temperature. Process about 20 minutes.
 
Wala` you have spaghetti sauce anytime you want.
 
*Note: add a bit of pure sugar if it's to acidic.
 
 
 
 
 
 


Wednesday, March 11, 2015

Sunshine on an Ugly day ~ Pineapple Cake


Winter just won't stop in Illinois, we were good through December and January but come February it just dumped and dumped more, then freezing rain.
Whoops that's right, the East Coast won't see the ground until the 4th of July.
This cake will help them feel better and work for the 4th of July block parties they have.

A few years ago the supervisor at a job I was working, at that time, brought a Pineapple Sheet Cake for the potluck. It was scrumptious. Asked for the recipe, she wrote a sketchy version of it on a recipe card. I made a few adjustments to it and yum.

This is made with staples from the pantry.

Pineapple Sheet Cake
 
Ingredients:
 

2 cups granulated sugar
 
2 cups flour
 
2 tsp baking soda
 
1 tsp salt
 
2 eggs
 
1/2 cup oil
 
1 - 20oz can crushed pineapple w juice
 
1 tsp vanilla
 
Directions:
 
Preheat oven to 350*
 
Place all dry ingredients in a large bowl , stir dry ingredients to combine well. Stir in the wet ingredients as follows, eggs, oil, pineapple w juice, and vanilla, gently stirring after each addition.
 
Grease 11 x 9 baking pan, pour batter into pan and bake for 30 to 35 minutes, top will be brown.
 
While cake is baking, make a caramel type icing:
 
Icing
  • 1 cup sugar
  • ½ cup butter, cut into chunks
  • ⅔ cup evaporated milk
  • pinch of salt
  • ¾ cup sweetened shredded coconut
  • ½ cup toasted pecans, chopped
 
Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
 
Be sure you cook it long enough or it will soak into the cake, instead of setting up as icing.
 
Pour icing over hot cake. Sprinkle with pecans & coconut. Let cake cool before cutting.

A Cream Cheese Icing is also very good.

til next time

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Wednesday, February 18, 2015

Cranberries

 



Left over cranberries in the freezer, you know the holidays? Work them into juice for a fraction of the price of store bought and 100% real no additives.

Cranberry Tea

1- 12 oz bag of cranberries frozen or fresh

2 quarts water

1 1/2 cups granulated sugar

Rinse berries with cold water, place berries and water in 4 qt saucepan.

Cook berries on medium heat til boiling, turn down heat and simmer until berries pop open, continue simmering about 15 minutes.

Turn off heat.

Let berries steep 15 minutes.

Strain berries through a mesh sieve or cheese cloth into another pot.

Return berry liquid to larger pot and heat, adding sugar, simmer another 15 to 20 minute and is hot.

Pot in quart jars for easy storage.

Reheat to hot in a pan for warm winter drink.


til next time

Connie


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