This wedding has been challenging on many levels. Not least of which is my daughter's very definite ideas on how things will be. Throughout the planning her theme has been quirky elegance. I know, I know.
When it came to the wedding cake, it had to be different also. It will be four layers. At least we talked her out of the topsy turvey idea. We are the bakers of this cake. I tried to convince her to go with cupcakes, but that didn't fly. I know it isn't traditional, but it would be much easier for the home baker.
The plan is for the bottom layer to be a White Chocolate cake with Raspberry filling.
The middle layer to be a rich chocolate cake with Guiness syrup glaze and Bailey's cheesecake filling.
The 3rd layer will be butter cake flavored with instant coffee, with a Kailua chocolate mascarpone cream
top layer:
yellow butter cake with nutella filling and butter cream
We've been making the top layer for years. It's simple, rich and straight forward.
Today's recipe is for the 1st middle recipe. Our local bakery calls it the Irish Car Bomb Cupcake. We tried to replicate the recipe. This is based on The Perfect Wedding Cake recipe.
Irish Car Bomb Cake
Irish Car Bomb Cake
1 devils chocolate cake mix
3/4 cup all-purpose flour
2 Tbsp. butter
1 cup water
1/4 cup Dutch-process cocoa powder
¾ teaspoons salt
2 eggs
1 cup sour cream
Guiness Syrup
1 cup guiness extra stout
1 Tablespoon butter
1 cup sugar
For the Baileys Frosting:
1 cups unsalted butter, at room temperature
1 package
5 cups powdered sugar
6 tablespoons Baileys Irish Cream
1 Preheat oven to 350 degrees F. Bring the Guinness, sugar and butter to a simmer in a heavy, medium saucepan over medium heat. Reduce to a thick syrup.
2. In the Kitchen Aid, mix cake mix,cocoa powder, flour, baking soda and salt in a large bowl to combine. Add the eggs, butter,water, and sour cream on medium speed until combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean. If you don't make the guiness syrup, you will need to add 1 cup sugar and 1/3 cup water to the cake or it will be bitter.
3. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter and cream cheese on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Sunday, December 25, 2011
Thursday, December 15, 2011
Thai Noodles with Peanut Sauce
We love Thai food and this recipe is a great favorite. I'm allergic to Peanuts, so I just substituted Almond Butter. I think Cashew Butter would be good also.
Thai Noodles with Peanut Sauce
8 oz. fettuccine noodles
1 1/2 cups carrots, diced
2 potatoes, peeled and cut into bite sized pieces
1/2 cup frozen peas
1 1/2 cups red bell peppers, julienned
1 1/2 cups green onion, chopped
olive oil
Peanut Sauce
1. Make Peanut sauce and leave to warm on the stove.
2. boil the noodles according to package directions. Drain, reserving water.
3. Saute vegetables in a non-stick pan until tender.
4. Serve Vegetables on noodles and peanut sauce on top of all. I serve separately as my son doesn't like all vegetables.
Peanut Sauce
2 T. Thai Chili Paste
2-3 Tablespoon honey (I have used brown sugar in a pinch)
1 T. rice vinegar
1-2 Tbsp. soy sauce
2 Tbsp. finely minced ginger (peel first)
2 garlic cloves, finely minced
1 tsp. coriander
2/3 c to 1 cup creamy or cruch peanut butter (or other nut butter)
1 cup pasta water (or more)
1 veg bouillon
1 can coconut milk
Bay leaf
2 tsp. yellow curry
Heat chili paste, honey, vinegar, soy sauce, ginger, yellow curry, coriander, bay leaf and garlic in a saucepan on low heat. Heat, stirring constantly, until blended. Add nut butter in thirds, mixing well after each third is added. Add coconut milk. Simmer until hot. Keep warm until use or store in refrigerator for later.
To make more food storage friendly, you can used canned mixed vegetables or dehydrated veg.
Thai Noodles with Peanut Sauce
8 oz. fettuccine noodles
1 1/2 cups carrots, diced
2 potatoes, peeled and cut into bite sized pieces
1/2 cup frozen peas
1 1/2 cups red bell peppers, julienned
1 1/2 cups green onion, chopped
olive oil
Peanut Sauce
1. Make Peanut sauce and leave to warm on the stove.
2. boil the noodles according to package directions. Drain, reserving water.
3. Saute vegetables in a non-stick pan until tender.
4. Serve Vegetables on noodles and peanut sauce on top of all. I serve separately as my son doesn't like all vegetables.
Peanut Sauce
2 T. Thai Chili Paste
2-3 Tablespoon honey (I have used brown sugar in a pinch)
1 T. rice vinegar
1-2 Tbsp. soy sauce
2 Tbsp. finely minced ginger (peel first)
2 garlic cloves, finely minced
1 tsp. coriander
2/3 c to 1 cup creamy or cruch peanut butter (or other nut butter)
1 cup pasta water (or more)
1 veg bouillon
1 can coconut milk
Bay leaf
2 tsp. yellow curry
Heat chili paste, honey, vinegar, soy sauce, ginger, yellow curry, coriander, bay leaf and garlic in a saucepan on low heat. Heat, stirring constantly, until blended. Add nut butter in thirds, mixing well after each third is added. Add coconut milk. Simmer until hot. Keep warm until use or store in refrigerator for later.
To make more food storage friendly, you can used canned mixed vegetables or dehydrated veg.
Wedding Craft
Today the linens came in for the wedding. We bought used linens. It was actually less expensive to buy and then resell the linens. They are so nice, that I'm thinking about keeping at least some of them. Jessica has chosen black tablecloths with a black and white damask topper. On the table we will have two hurricane candle holders and a small square vase with purple and green hydrangeas.
The craft project of the day is to make the hurricane candle holders. I found the project idea all over the internet including the Bride on a Budget.
I bought the vases at the Dollar Tree
I found glass candleholders at Goodwill for 10 cents. We will be adding battery operated candles(we're looking at after Christmas sales for them) and some berries and greenery to the vase.
The craft project of the day is to make the hurricane candle holders. I found the project idea all over the internet including the Bride on a Budget.
I bought the vases at the Dollar Tree
I found glass candleholders at Goodwill for 10 cents. We will be adding battery operated candles(we're looking at after Christmas sales for them) and some berries and greenery to the vase.
Tuesday, December 13, 2011
Peppermint Brownies
I'm breaking in the wedding chatter to post a must make recipe. Well, I guess this could go under wedding. I don't know about you, but eating chocolate always makes me feel better.
Peppermint Brownies
Yield: 1 8x13-inch pan (about 24 brownies)
Ingredients:
¾ cup cocoa powder
½ cup butter or margarine
2 cups sugar
3 large eggs
1½ tsp. peppermint extract
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour
½ bag Hershey's Candy Cane Kisses, wrappers removed and coarsely chopped
6 oz. chocolate chips
6 Tbsp. butter
Directions:
Preheat the oven to 350° F. Lightly spray with cooking spray a 8x13-inch baking pan.
Combine the cocoa and butter and microwave or heat on stove, until completely melted and smooth. Remove from the heat.
Beat the eggs with a pinch of salt until they are foamy. Gradually add the sugar and keep beating until the mixture is thick and pale. Beat in the chocolate mixture, then the flour. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.
Pour the batter into baking pan, spreading it evenly. Bake 25-30 minutes or until a toothpick inserted in the center comes out nearly clean. These brownies will still be moist and slightly sticky when they come out of the oven.
Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Place Brownies into the fridge to cool quickly.
Melt the chocolate chips and butter in the microwave. Pour over the Candy Cane Kisses. Quickly spread over brownies. Sprinkle on the peppermint chips and return to the fridge. Chill the brownies until the candy topping has firmed up. Slice and serve.
Make these. The stress will float away.
Peppermint Brownies
Yield: 1 8x13-inch pan (about 24 brownies)
Ingredients:
¾ cup cocoa powder
½ cup butter or margarine
2 cups sugar
3 large eggs
1½ tsp. peppermint extract
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour
½ bag Hershey's Candy Cane Kisses, wrappers removed and coarsely chopped
6 oz. chocolate chips
6 Tbsp. butter
Directions:
Preheat the oven to 350° F. Lightly spray with cooking spray a 8x13-inch baking pan.
Combine the cocoa and butter and microwave or heat on stove, until completely melted and smooth. Remove from the heat.
Beat the eggs with a pinch of salt until they are foamy. Gradually add the sugar and keep beating until the mixture is thick and pale. Beat in the chocolate mixture, then the flour. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.
Pour the batter into baking pan, spreading it evenly. Bake 25-30 minutes or until a toothpick inserted in the center comes out nearly clean. These brownies will still be moist and slightly sticky when they come out of the oven.
Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Place Brownies into the fridge to cool quickly.
Melt the chocolate chips and butter in the microwave. Pour over the Candy Cane Kisses. Quickly spread over brownies. Sprinkle on the peppermint chips and return to the fridge. Chill the brownies until the candy topping has firmed up. Slice and serve.
Make these. The stress will float away.
Monday, December 12, 2011
The Wedding Menu
I figured this would be the best place to put this information down. It's easy to access no matter where I am, and maybe it can help another harried Mother of the Bride. My dd is getting married in January in Acadian Village Church. It is a lovely, very rustic Church built in the 1700s. DD wanted the menu to reflect our Cajun heritage as well as fit the setting. This is a country, family wedding. It is meant to reflect who we are. I will try to get all of the recipes up before the wedding. It will be a buffet service for 75-100 friends and family.
Menu
Appetizers (need 300 servings)
Veggie Tray (2)
Fruit Tray (2)
Antipasta Platter (1)
Boudin Balls with Creole Tarter Sauce
Nachitoches Mini-Meat Pies
Mini-Muffalettas
Main Dish:
Chicken and Sausage Gumbo
Jambalaya
Creole Roast Beef
Baked Ham
Brined, Seasoned Turkey
Vegetables and Sides:
Rosemary Carrots
Green Salad
Macaroni and Cheese Casserole
Moma's Potato Salad
Rice
Dessert Bar
Wedding Cake (small) white cake with sauce on the side
Groom's Cake (German Chocolate Cake)
Drunken Pumpkin Cupcakes
Irish Car Bomb Cupcakes
Southern Comfort Cupcakes
Joey's Cookies (Chocolate Chip Gingersnap)
Candy Bar
Gummy Colas
Skittles
Hershey's kisses
Green Apple Jelly Beans
Pralines
Beverage Station:
Pink Lemonaide ice tea, beer, wine, cola, coffee and cocoa.
End of Evening Snack:
Tomato Soup Shooters with Cheese Toast Triangles
Menu
Appetizers (need 300 servings)
Veggie Tray (2)
Fruit Tray (2)
Antipasta Platter (1)
Boudin Balls with Creole Tarter Sauce
Nachitoches Mini-Meat Pies
Mini-Muffalettas
Main Dish:
Chicken and Sausage Gumbo
Jambalaya
Creole Roast Beef
Baked Ham
Brined, Seasoned Turkey
Vegetables and Sides:
Rosemary Carrots
Green Salad
Macaroni and Cheese Casserole
Moma's Potato Salad
Rice
Dessert Bar
Wedding Cake (small) white cake with sauce on the side
Groom's Cake (German Chocolate Cake)
Drunken Pumpkin Cupcakes
Irish Car Bomb Cupcakes
Southern Comfort Cupcakes
Joey's Cookies (Chocolate Chip Gingersnap)
Candy Bar
Gummy Colas
Skittles
Hershey's kisses
Green Apple Jelly Beans
Pralines
Beverage Station:
Pink Lemonaide ice tea, beer, wine, cola, coffee and cocoa.
End of Evening Snack:
Tomato Soup Shooters with Cheese Toast Triangles
Sunday, December 11, 2011
Wedding Muffalettas
We are in full wedding mode with the special day only a few weeks away. Right now, I'm trying to get all of the breads made. One roll recipe will be turned into a Mini-Muffaletta Appetizer. This recipe is based on Lion House Roll recipe. I did tweek it to make it food storage friendly. I found this recipe on
www.jamiecooksitup.blogspot.com and www.dealstomeals.blogspot.com
Lion House Rolls
3 ½ cups warm water
2 tablespoons dry yeast
1 Tablespoon salt
3 Tbsp. egg powder plus 3 Tbsp. water
2/3 cup nonfat dry milk powder
1/2 cup sugar
1 stick butter or 8 Tbsp. butter flavor shortening
10-12 cups all-purpose flour or bread flour
1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.
2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the warm water and powdered milk and eggs.
3. Add the sugar, salt, softened butter (not the melted butter)or shortening and the eggs. Mix for 1 minute.
4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.
6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.
7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.8. With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you see now what I mean
9. With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.
10. It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together.
11. Place them in a warm 170 degree oven, and let one pan rise for about 20 minutes. Don't let them get too tall. Once they start to touch each other, they have risen enough. You will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and your oven empty and ready for the second pan.
12. Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. Bake for about 15 minutes.
13. When the rolls are still hot, I brush them all over with more of the melted butter. Delightful! Happy Holiday baking!
Alternative Shaping:
Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.
To make them into Muffalettas we will halve the rolls and add a tablespoon of olive salad mix, ham, mortadella, mozzerella,Genoa Salami, and provolone. Place the top back on the sandwich and butter the top. Cover with aluminium foil and place in 350 oven until cheese melts.
www.jamiecooksitup.blogspot.com and www.dealstomeals.blogspot.com
Lion House Rolls
3 ½ cups warm water
2 tablespoons dry yeast
1 Tablespoon salt
3 Tbsp. egg powder plus 3 Tbsp. water
2/3 cup nonfat dry milk powder
1/2 cup sugar
1 stick butter or 8 Tbsp. butter flavor shortening
10-12 cups all-purpose flour or bread flour
1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.
2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the warm water and powdered milk and eggs.
3. Add the sugar, salt, softened butter (not the melted butter)or shortening and the eggs. Mix for 1 minute.
4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.
6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.
7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.8. With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you see now what I mean
9. With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.
10. It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together.
11. Place them in a warm 170 degree oven, and let one pan rise for about 20 minutes. Don't let them get too tall. Once they start to touch each other, they have risen enough. You will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and your oven empty and ready for the second pan.
12. Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. Bake for about 15 minutes.
13. When the rolls are still hot, I brush them all over with more of the melted butter. Delightful! Happy Holiday baking!
Alternative Shaping:
Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.
To make them into Muffalettas we will halve the rolls and add a tablespoon of olive salad mix, ham, mortadella, mozzerella,Genoa Salami, and provolone. Place the top back on the sandwich and butter the top. Cover with aluminium foil and place in 350 oven until cheese melts.
Saturday, November 5, 2011
Bridal Shower Scones
My dd2 is having her bridal shower tomorrow. It's going to be a Mad Hatter's Tea. It's been so much work. I hope and pray that it is all Jessica dreams of. She wanted Scones for the tea, so I whipped up these little gems. I divided this dough in half and rolled out and cut into 15 squares which I further divided in triangles. They are light and fluffy.
Scones
1 cup sour cream
1/3 cup water
1 Tbsp. powdered milk
1 tsp. vinegar
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Cranberry Orange
I took this basic scone and added 1/2 cup craisins and 1 Tbsp. orange extract, 1 tsp. orange rind.
White Chocolate Macadamia
to the basic scone dough add 1/2 bag white chocolate chips and 1/2 cup macadamia nuts.
Apple Spice
1 medium apple, chopped with a splash of lemon juice, 1/4 tsp. nutmeg, 1 tsp. cinnamon.
Scones
1 cup sour cream
1/3 cup water
1 Tbsp. powdered milk
1 tsp. vinegar
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Cranberry Orange
I took this basic scone and added 1/2 cup craisins and 1 Tbsp. orange extract, 1 tsp. orange rind.
White Chocolate Macadamia
to the basic scone dough add 1/2 bag white chocolate chips and 1/2 cup macadamia nuts.
Apple Spice
1 medium apple, chopped with a splash of lemon juice, 1/4 tsp. nutmeg, 1 tsp. cinnamon.
Thursday, September 15, 2011
Provident Pearls
Provident Pearls are little nuggets of wisdom that can help you live a better life. I received these from an online friend and it has given me so much food for thought as well as action.
Today's Provident Pearl is:
You can make your own dryer sheets easily with pieces of flannel cut to fit into a ‘wipe’ container. Add some fabric softener and keep sealed. Pop one in each load in the dryer – fewer chemicals and huge savings.
This is my project for the day. I have a leftover baby wipe container from when the boys were in diapers. I picked up a white flannel baby blanket from a garage sale. I will be cutting the blanket up and putting the "flannel sheets" in the wipe container then pour over the fabric softener.
Today's Provident Pearl is:
You can make your own dryer sheets easily with pieces of flannel cut to fit into a ‘wipe’ container. Add some fabric softener and keep sealed. Pop one in each load in the dryer – fewer chemicals and huge savings.
This is my project for the day. I have a leftover baby wipe container from when the boys were in diapers. I picked up a white flannel baby blanket from a garage sale. I will be cutting the blanket up and putting the "flannel sheets" in the wipe container then pour over the fabric softener.
Wednesday, June 29, 2011
Sourdough Biscuits
Today I had way more starter than I needed. That happens when I don't make bread regularly. The problem is that we just don't eat many sandwiches, so I need more ways to use up this excess starter. We ( and by we I really mean I like sweet breakfast over savory) so the pancakes are great for me, but I would have a revolt in the person of dh if we had pancakes every day. Enter these biscuits. I have a great biscuit recipe, but extra great recipes are always welcome. I really didn't expect this to be a great recipe. I was pleasantly surprised. Try it and I think you will be very happy with the results. I fed my starter the night before to get prepared to make these biscuits this morning.
Sourdough Rolled Biscuits
1 cup of starter
1/2 teaspoon of salt
1/2 teaspoon of soda
2 Tbsp. sugar
2 tablespoons of cooking oil, or melted butter or shortening
1 cup of flour
2 teaspoons of baking powder
Mix starter and oil. Stir dry ingredients and add to starter and oil. Roll mixture on floured board until 1/2 inch thick. Cut biscuits, let rise for 15 minutes. Bake at 425ºF. for 15 minutes.
Sourdough Rolled Biscuits
1 cup of starter
1/2 teaspoon of salt
1/2 teaspoon of soda
2 Tbsp. sugar
2 tablespoons of cooking oil, or melted butter or shortening
1 cup of flour
2 teaspoons of baking powder
Mix starter and oil. Stir dry ingredients and add to starter and oil. Roll mixture on floured board until 1/2 inch thick. Cut biscuits, let rise for 15 minutes. Bake at 425ºF. for 15 minutes.
Thursday, June 23, 2011
Mom's Best Brownies
I try to make a dessert a couple of times a week. It keeps us out of the stores when the dessert cravings hit. I save money...who can go to Walmart and just buy 1 thing? My ingredients are are simple, and purchased on sale where possible. I control what is in my food, and it helps me rotate through my food storage. Enough reasons to try? How about these are the best darn brownies ever! It's not fancy, it doesn't need to be. I don't find the need for icing, but you could of course try the chocolate icing on this blog. These are quick to make and bake during supper, or afternoon snack time.
Mom's Brownies
3/4 cup baking cocoa
1/2 cup vegetable shortening
1/4 cup margarine or butter
2 eggs (2 Tbsp. egg powder and 4 Tbsp. water)
2 Tbsp. water
1/2 tsp. salt
1/2 tsp. baking powder
2 cups sugar
2 tsp. vanilla
1 cup flour
1 cup chopped walnuts (any nut will do)
1. Melt the shortening and butter and whisk in the cocoa. Remove from heat and allow to cool slightly.
2. Beat the eggs with water and a pinch of salt until they are foamy. Gradually add the sugar. Beat in the vanilla and the cooled chocolate mixture, then flour and baking powder. Stir in the walnuts.
3. Grease a 13 * 8 inch baking pan, and pour the batter into it, spreading it evenly. Bake at 350 degrees for 25-30 minutes, or until a knife inserted in the center comes out almost clean. The brownies should still be moist and slightly sticky when they come out the oven, they continue cooking as they cool and will achieve the right texture.
Mom's Brownies
3/4 cup baking cocoa
1/2 cup vegetable shortening
1/4 cup margarine or butter
2 eggs (2 Tbsp. egg powder and 4 Tbsp. water)
2 Tbsp. water
1/2 tsp. salt
1/2 tsp. baking powder
2 cups sugar
2 tsp. vanilla
1 cup flour
1 cup chopped walnuts (any nut will do)
1. Melt the shortening and butter and whisk in the cocoa. Remove from heat and allow to cool slightly.
2. Beat the eggs with water and a pinch of salt until they are foamy. Gradually add the sugar. Beat in the vanilla and the cooled chocolate mixture, then flour and baking powder. Stir in the walnuts.
3. Grease a 13 * 8 inch baking pan, and pour the batter into it, spreading it evenly. Bake at 350 degrees for 25-30 minutes, or until a knife inserted in the center comes out almost clean. The brownies should still be moist and slightly sticky when they come out the oven, they continue cooking as they cool and will achieve the right texture.
Tuesday, June 21, 2011
Menu Plan Monday
Sunday
Hamburgers, Chips, Moos Shakes (from Everydayfoodstorage.net)
Monday:
Ham and Noodle Casserole
Tuesday:
Spaghetti, corn
Wednesday:
Zuppa Toscana (olive garden copycat), salad, breadsticks
Thursday:
Turkey Pot Pie, Salad
Friday:
Pizza, Salad
Saturday:
Fried Rice, Potstickers, Salad
This week for dessert I made the Lemon cake and will probably make scratch brownies later in the week. They are both so simple and good. The ham casserole recipe was torn up. It was bland so Rachel happily took the leftovers to feed the boys. I'll stick with potato and ham recipes. Neil will be home Saturday, so the menu is for him.
Hamburgers, Chips, Moos Shakes (from Everydayfoodstorage.net)
Monday:
Ham and Noodle Casserole
Tuesday:
Spaghetti, corn
Wednesday:
Zuppa Toscana (olive garden copycat), salad, breadsticks
Thursday:
Turkey Pot Pie, Salad
Friday:
Pizza, Salad
Saturday:
Fried Rice, Potstickers, Salad
This week for dessert I made the Lemon cake and will probably make scratch brownies later in the week. They are both so simple and good. The ham casserole recipe was torn up. It was bland so Rachel happily took the leftovers to feed the boys. I'll stick with potato and ham recipes. Neil will be home Saturday, so the menu is for him.
Monday, June 20, 2011
Simple Lemon Cake
I try to bake some kind of dessert at least once a week. It's not usually elaborate, but of course it must be delicious. Since both Neil and Logan love lemon flavors, I try to make something lemon a few times a month. This cake is so good. It's not super sweet, but it is moist, delicious and tender.
Simple Lemon Cake
1/2 cup butter, margarine, or shortening
2 tsp grated lemon rind
1 cup sugar
1/3 cup milk
1 cup sour cream or plain yogurt
2 eggs
1 1/2 cup plain flour
1 tsp. baking powder
Soften butter and cream with sugar, then add lemon rind and eggs. Add flour and milk. Bake for 45 mins in a moderate oven,
After removing from oven, pour the following mixture over the surface and leave to cool in the tin.
1/2 cup lemon juice
1/4 cup sugar.
Put in a saucepan and heat until sugar is dissolved. Pour over cake.
Simple Lemon Cake
1/2 cup butter, margarine, or shortening
2 tsp grated lemon rind
1 cup sugar
1/3 cup milk
1 cup sour cream or plain yogurt
2 eggs
1 1/2 cup plain flour
1 tsp. baking powder
Soften butter and cream with sugar, then add lemon rind and eggs. Add flour and milk. Bake for 45 mins in a moderate oven,
After removing from oven, pour the following mixture over the surface and leave to cool in the tin.
1/2 cup lemon juice
1/4 cup sugar.
Put in a saucepan and heat until sugar is dissolved. Pour over cake.
Sunday, June 12, 2011
Menu Plan Monday
Its time to work on my menu again. I am trying to empty out my freezer in preparation of making a large meat purchase. Meals will reflect what is in my freezer therefore I will be making minimal purchases for short term and spend instead a little more for long term storage. We didn't get to all the meals on our menu, so a few will carry forward to this week.
Monday:
Breakfast: Sourdough biscuits
Lunch: Sandwiches, chips
Dinner: Chili Beans and Rice, cornbread, salad
Tuesday:
Breakfast: Hot or cold cereal
Lunch: Leftovers
Dinner: Sticky Chicken (Crockpot), Rice, salad
Wednesday:
Breakfast: Sourdough Coffee Cake
Lunch: Leftovers
Dinner: Spaghetti, garlic bread, salad, corn
Thursday:
Breakfast: eggs, bacon, toast
Lunch: Salad or leftovers
Dinner: Mexican Layered Salad
Friday:
Breakfast: Hot or cold cereal
Lunch: Salad, sandwich or leftovers
Dinner: Logan: Pizza, salad Neil and I Potstickers and Fried Rice, salad
Saturday:
Breakfast: eggs, bacon, grits
Lunch: Salad, sandwich or leftovers
Dinner: Turkey Pot Pie, Salad
Sunday:
Breakfast: Sourdough Pancakes
Lunch: Po-boys, chips, pickles
Dinner: Shredded Beef Tacos (crockpot), Pico de Gallo, Refried Beans
For more great menu planning ideas please go to www.orgjunkie.com.
Note: 10,000 step update--I've met my goal for today already this morning. I took it easy this weekend although I did walk both days...more in the 8000 step range. I'm a half a pound down, so it is working. I've also begun to take my measurements for a more accurate, I hope, picture of what I've lost. I haven't adjusted my diet. I'm still following loosely the Weight Watchers plan.
Sunday Sermon
Every Sunday I take notes on the sermon. I'm always finding papers with those notes in odd places. I thought if I posted them, I'd have a place to refer back to them. I don't have commentary, just snippets of the sermon and passages of interest to me.
This summer the Pastor is doing a series called "Ever Wonder?" It is based on questions the congregation submitted over the last few months.
Today's sermon is "Why did God allow sin into the world?"
Roman's 5:12 Wherefore, as by one man sin entered into the world, and death by sin' and so death passed upon all men, for that all have sinned.
God did not allow sin into the world man did. God gave Adam and Eve a perfect world. By sinning they made it imperfect. Is it fair that we have to deal with sin? Fairness is not a Biblical value. Fairness would be destroying the world. God gave us choices instead.
"How did God respond to sin?"
Romans 5:18 Therefore as by the offence of one judgment cam upon all men to condemnation; even so by the righteousness of one the free gift came upon all men unto justification of life. John 3:16 For God so loved the world, that He gave His only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
He sent his Son, Jesus, to die on the cross.
"Why do I still struggle with sin after I became a Christian?"
We still live in an imperfect world. Romans 7:7-8--What shall we say then? Is the law sin? God forbid. Nay, I had known sin, but by the law: for I had not known lust, except the law had said, Thou shalt not covet. But sin, taking occasion by the commandment, wrought in me a manner of concupiscence. For without the law sin was dead.
God gives us aid in the form of the Bible. God's law didn't cause disobedience, it gave disobedience a name.
2Corinthians 10:5 Casting down imaginations, and every high thing that exalteth itself against the knowlegde of God, and bringing into captivity every thought to obedience of Christ;
Thoughts are not the sin--acting on them does. James 1:13 & 14 Let no man say when he is tempted, I am tempted of God for neither tempteth he any man: vs. 14 But every man is tempted, when he is drawn away of his own lust, and enticed.
God does not tempt anyone. Take those thoughts captive, and call them out. If we don't, they become more powerful.
"Do I just give up?"
Romans 6: 1 & 2 What shall we say then? Shall we continue in sin, that grace may abound? vs. 2 God forbid. How shall we, that are dead to sin, live any longer therein?
God gave us
1. Justification
Romans 5:18 Therefore as by the offence of one judgment cam upon all men to condemnation; even so by the righteousness of one the free gift came upon all men unto justification of life.
2. Santification-Process of becoming like Christ-You can tell by the fruits of the person.
Galations 5:22-23 But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, vs. 23 Meekness, temperance; against such there is no law.
3. Glorification--this happens in Heaven.
Romans 7: 21-25 I find then a law, that, when I would do good, evil is present with me. vs. 22 Fo I delight in the law of God after the inward man; vs. 23 But I see another law in my members, warring against the law of my mind, and bringing me into captivity to the law of sin which is in my members. vs. 24. O wretched man that I am! who shall deliver me from the body of this death? vs. 25 I thank God through Jesus Christ our Lord. So then with the mind I myself serve the law of God; but with the flesh the law of sin. So I find this law at work when I want to do good, evil is right there with me. We must do everything in our power to live a life in the spirit.
Romans 6:23 For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.
This summer the Pastor is doing a series called "Ever Wonder?" It is based on questions the congregation submitted over the last few months.
Today's sermon is "Why did God allow sin into the world?"
Roman's 5:12 Wherefore, as by one man sin entered into the world, and death by sin' and so death passed upon all men, for that all have sinned.
God did not allow sin into the world man did. God gave Adam and Eve a perfect world. By sinning they made it imperfect. Is it fair that we have to deal with sin? Fairness is not a Biblical value. Fairness would be destroying the world. God gave us choices instead.
"How did God respond to sin?"
Romans 5:18 Therefore as by the offence of one judgment cam upon all men to condemnation; even so by the righteousness of one the free gift came upon all men unto justification of life. John 3:16 For God so loved the world, that He gave His only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
He sent his Son, Jesus, to die on the cross.
"Why do I still struggle with sin after I became a Christian?"
We still live in an imperfect world. Romans 7:7-8--What shall we say then? Is the law sin? God forbid. Nay, I had known sin, but by the law: for I had not known lust, except the law had said, Thou shalt not covet. But sin, taking occasion by the commandment, wrought in me a manner of concupiscence. For without the law sin was dead.
God gives us aid in the form of the Bible. God's law didn't cause disobedience, it gave disobedience a name.
2Corinthians 10:5 Casting down imaginations, and every high thing that exalteth itself against the knowlegde of God, and bringing into captivity every thought to obedience of Christ;
Thoughts are not the sin--acting on them does. James 1:13 & 14 Let no man say when he is tempted, I am tempted of God for neither tempteth he any man: vs. 14 But every man is tempted, when he is drawn away of his own lust, and enticed.
God does not tempt anyone. Take those thoughts captive, and call them out. If we don't, they become more powerful.
"Do I just give up?"
Romans 6: 1 & 2 What shall we say then? Shall we continue in sin, that grace may abound? vs. 2 God forbid. How shall we, that are dead to sin, live any longer therein?
God gave us
1. Justification
Romans 5:18 Therefore as by the offence of one judgment cam upon all men to condemnation; even so by the righteousness of one the free gift came upon all men unto justification of life.
2. Santification-Process of becoming like Christ-You can tell by the fruits of the person.
Galations 5:22-23 But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, vs. 23 Meekness, temperance; against such there is no law.
3. Glorification--this happens in Heaven.
Romans 7: 21-25 I find then a law, that, when I would do good, evil is present with me. vs. 22 Fo I delight in the law of God after the inward man; vs. 23 But I see another law in my members, warring against the law of my mind, and bringing me into captivity to the law of sin which is in my members. vs. 24. O wretched man that I am! who shall deliver me from the body of this death? vs. 25 I thank God through Jesus Christ our Lord. So then with the mind I myself serve the law of God; but with the flesh the law of sin. So I find this law at work when I want to do good, evil is right there with me. We must do everything in our power to live a life in the spirit.
Romans 6:23 For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.
Saturday, June 11, 2011
Sourdough Pancakes
I'm just a few weeks into my sourdough journey. I certainly don't know a lot about using sourdough. I'm still researching and learning. When I bought my sourdough, I was still going to be on the road for a week. I put the sourdough in an ice chest and iced it down daily.
When I brought it home, I set it on the counter and let it warm up for about an hour. Then I add 1/4 cup warm water and stirred well. Then I added 1 cup flour and 3/4 cup warm water. I left it on the counter and fed it daily for about a week. I wanted to make extra sourdough for friends and family who wanted it. After a while, though, it just made more sourdough than I could possibly use. On one blog, the blogger said she only kept about 1/2 cup in her fridge. I had way more than that.
We don't eat a lot of sandwiches, so we don't eat a loaf of bread a day. Maybe a half of a loaf, if the boys come for a visit. I read that you need to take some out regularly, to maintain some kind of chemical balance. So, off I went to find other recipes to use the excess sourdough on. I can't bring myself to throw away perfectly good starter, which is what one sourdough site advised.
Last night I begin the process of soaking my grains to make sourdough pancakes. All I can say is wow! Wow! Is this recipe ever delicious! You must try this. This is very food storage friendly if you use powdered eggs like I did.
Sourdough Pancakes
2 cup of sourdough starter
1 cup warm water
1/3 cup milk powder
2 1/2 cups of whole grain flour
3 large eggs
4 tablespoons of brown sugar
1/4 cup of oil, or melted butter
1 teaspoon of baking soda
1 teaspoon of salt
The night before you want to serve this, combine the starter, water, and flour. Make sure that you have plenty of room for this mixture to rise. The next morning, add the rest of the ingredients, and combine well. The thickness, will depend on the hydration of your starter. If you want thinner pancakes you can thin with water (or milk). Drop about 1/4 of a cup of the batter on a lightly oiled hot griddle (over medium to medium-high heat) until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side.
Sourdough Pancake Variations:
Blueberry Sourdough Pancakes:
Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes. Gently fold blueberries into the batter just before adding the baking soda mixture.
Apple Pancakes:
Grate some tart apples into the batter before adding the baking soda mixture.
Banana Pancakes:
Thinly slice or mash banana into the batter before adding baking soda mixture.
(Chocolate chips would be a great addition to the banana pancakes for the kiddos)
Try these pancakes. Really, you'll thank me. It will become your go-to pancake recipe. I'm off to throw out my old favorite recipe.
When I brought it home, I set it on the counter and let it warm up for about an hour. Then I add 1/4 cup warm water and stirred well. Then I added 1 cup flour and 3/4 cup warm water. I left it on the counter and fed it daily for about a week. I wanted to make extra sourdough for friends and family who wanted it. After a while, though, it just made more sourdough than I could possibly use. On one blog, the blogger said she only kept about 1/2 cup in her fridge. I had way more than that.
We don't eat a lot of sandwiches, so we don't eat a loaf of bread a day. Maybe a half of a loaf, if the boys come for a visit. I read that you need to take some out regularly, to maintain some kind of chemical balance. So, off I went to find other recipes to use the excess sourdough on. I can't bring myself to throw away perfectly good starter, which is what one sourdough site advised.
Last night I begin the process of soaking my grains to make sourdough pancakes. All I can say is wow! Wow! Is this recipe ever delicious! You must try this. This is very food storage friendly if you use powdered eggs like I did.
Sourdough Pancakes
2 cup of sourdough starter
1 cup warm water
1/3 cup milk powder
2 1/2 cups of whole grain flour
3 large eggs
4 tablespoons of brown sugar
1/4 cup of oil, or melted butter
1 teaspoon of baking soda
1 teaspoon of salt
The night before you want to serve this, combine the starter, water, and flour. Make sure that you have plenty of room for this mixture to rise. The next morning, add the rest of the ingredients, and combine well. The thickness, will depend on the hydration of your starter. If you want thinner pancakes you can thin with water (or milk). Drop about 1/4 of a cup of the batter on a lightly oiled hot griddle (over medium to medium-high heat) until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side.
Sourdough Pancake Variations:
Blueberry Sourdough Pancakes:
Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes. Gently fold blueberries into the batter just before adding the baking soda mixture.
Apple Pancakes:
Grate some tart apples into the batter before adding the baking soda mixture.
Banana Pancakes:
Thinly slice or mash banana into the batter before adding baking soda mixture.
(Chocolate chips would be a great addition to the banana pancakes for the kiddos)
Try these pancakes. Really, you'll thank me. It will become your go-to pancake recipe. I'm off to throw out my old favorite recipe.
Wednesday, June 8, 2011
10,000 steps a day and Sourdough French Bread
With dd2's wedding looming in 200 days or so, I have been trying to lose weight. I joined Weight Watcher's and lost 20 lbs, but in the last few months the weight has been especially stubborn. Diet alone is not going to get me to goal weight.
Grudgingly, I have put on my sneakers and hit the road. To begin, I bought a pedometer and wore it a couple of days to see how many steps I took in a regular day. Shockingly, it was only about 2000 steps. I had a lot of work to do. In Louisiana, we tend to fight humidity and heat most of the year, so I also had to get up early...6 am. I set the alarm clock and hit the road. 3 laps around my subdivision in the morning and one lap in the evening, along with my regular chores, and I'm up to 12,000 steps. My joints are screaming, but I hope to kick the weight loss in high gear. I'll post results weekly. I'm going for a half a pound a week. Let's face it, I'm a girl who likes to eat. I'm not going to starve myself. Slow and steady weight loss suits me fine.
I'm continuing to experiment with my sourdough, and yesterday I tried Sourdough French Bread. We're having Mexican Corn Chowder tonight, so with a salad and French Bread, I'll have an easy meal tonight.
Sourdough French Bread
Take your sourdough out of the fridge and set it covered on the counter for about an hour to "wake" it up. Add 1 cup warm water and 1 cup flour and mix well. It will be lumpy, and that's okay. Cover it and leave it until it starts to bubble.
Measure out 3 cups starter sponge.
2 tsp. salt
3/4 cup warm water
5-6 cups whole wheat flour (or you can use a combination of flours or ap white)
Toss it in the Bread machine on the dough setting. When complete, separate the dough into half. Shape the dough into logs and set on baking sheet that has been sprinkled with cornmeal. Cut slashes in the dough. Cover with a damp cloth and let rise until double in size. Bake in a 375 degree oven that has a pan on the shelf below with hot water. My bread baked for 35 minutes. The bread should sound hollow when tapped and be golden brown on top and bottom.
Note: To the leftover starter, add 1 cup warm water and 1 cup flour. Stir, cover and place in fridge. If you don't use it at least once a week, throw out 1/2 cup of starter and add 1/4 cup warm water and 1/4 cup flour.
Grudgingly, I have put on my sneakers and hit the road. To begin, I bought a pedometer and wore it a couple of days to see how many steps I took in a regular day. Shockingly, it was only about 2000 steps. I had a lot of work to do. In Louisiana, we tend to fight humidity and heat most of the year, so I also had to get up early...6 am. I set the alarm clock and hit the road. 3 laps around my subdivision in the morning and one lap in the evening, along with my regular chores, and I'm up to 12,000 steps. My joints are screaming, but I hope to kick the weight loss in high gear. I'll post results weekly. I'm going for a half a pound a week. Let's face it, I'm a girl who likes to eat. I'm not going to starve myself. Slow and steady weight loss suits me fine.
I'm continuing to experiment with my sourdough, and yesterday I tried Sourdough French Bread. We're having Mexican Corn Chowder tonight, so with a salad and French Bread, I'll have an easy meal tonight.
Sourdough French Bread
Take your sourdough out of the fridge and set it covered on the counter for about an hour to "wake" it up. Add 1 cup warm water and 1 cup flour and mix well. It will be lumpy, and that's okay. Cover it and leave it until it starts to bubble.
Measure out 3 cups starter sponge.
2 tsp. salt
3/4 cup warm water
5-6 cups whole wheat flour (or you can use a combination of flours or ap white)
Toss it in the Bread machine on the dough setting. When complete, separate the dough into half. Shape the dough into logs and set on baking sheet that has been sprinkled with cornmeal. Cut slashes in the dough. Cover with a damp cloth and let rise until double in size. Bake in a 375 degree oven that has a pan on the shelf below with hot water. My bread baked for 35 minutes. The bread should sound hollow when tapped and be golden brown on top and bottom.
Note: To the leftover starter, add 1 cup warm water and 1 cup flour. Stir, cover and place in fridge. If you don't use it at least once a week, throw out 1/2 cup of starter and add 1/4 cup warm water and 1/4 cup flour.
Monday, June 6, 2011
Menu Plan Monday
Breakfast is usually hot or cold cereal or greek yogurt
Lunch is usually leftovers, salad, chicken tenders, fish sticks, or hot dogs (Oscar Meyer makes great smoked turkey dogs)
Monday: Chili Beans (crockpot), rice, cornbread, salad, cookies
Tuesday: Sticky Chicken, rice, salad, green beans
Wednesday: Spaghetti, corn, salad, sourdough garlic bread
Thursday: Mexican Corn Soup, salad, sopapillas
Friday: Logan-pizza and salad Neil and I-Potstickers, salad, fried rice
Saturday: Ham and Noodle casserole, salad
Sunday: Lunch: Po-Boys, chips
Dinner: Grilled Pork fingers and burgers, potato salad, green salad salad,
pork and beans, garlic bread (sourdough)
Dessert for Sunday is Lemon Bars
Lunch is usually leftovers, salad, chicken tenders, fish sticks, or hot dogs (Oscar Meyer makes great smoked turkey dogs)
Monday: Chili Beans (crockpot), rice, cornbread, salad, cookies
Tuesday: Sticky Chicken, rice, salad, green beans
Wednesday: Spaghetti, corn, salad, sourdough garlic bread
Thursday: Mexican Corn Soup, salad, sopapillas
Friday: Logan-pizza and salad Neil and I-Potstickers, salad, fried rice
Saturday: Ham and Noodle casserole, salad
Sunday: Lunch: Po-Boys, chips
Dinner: Grilled Pork fingers and burgers, potato salad, green salad salad,
pork and beans, garlic bread (sourdough)
Dessert for Sunday is Lemon Bars
Tuesday, May 17, 2011
Sourdough Bread
A couple of weeks ago I was able to tag along with my husband on a business trip to Missouri. On the way from Springfield, Missouri to Mammoth Springs, Arkansas, we passed Mansfield, Missouri. Mansfield is the home of Laura Ingalls Wilder. She wrote her Little House Novels while living there. http://www.lauraingallswilderhome.com/ It's a wonderful museum that I highly recommend. After we went to the museum, we were able to go to Bakerscreek Village. http://rareseeds.com/our-village/ I can't wait to visit again. I hope to go to one of the festivals they have. While I was there, I was able to purchase sourdough starter that was from a batch that came over on a covered wagon. I love that. I have tried to make sourdough bread before with limited success. I would forget to tend it, and it would die. This time it's working like a charm. I have a routine, and that is helping me remember to take care of it. I love that I don't need yeast to make a really awesome sandwich bread. There are many recipes out there, but I decided to make my sourdough based on my regular bread recipe.
In the morning, I take my sourdough starter out of the fridge and set in on the counter, covered with a cloth. It needs to wake up a bit. After about an hour, I put in 1 cup warm water and stir. Then I add 1 cup all-purpose flour. (I think I'm going to start substituting some whole wheat flour to my starter and see how it goes.) I then cover it and let it sit until around 5 in the afternoon. At 5, I measure out 2 cups and pour it in my bread machine.
Sourdough bread recipe
2 cups sourdough starter
1 3/4 cups buttermilk
2 teaspoons salt
1/3 cup sugar
2 Tbsp. molasses
1/4 cup potato flakes
1/4 cup vital wheat gluten
1/4 cup sesame seeds, optional
1 1/2 Tbsp. butter, softened
6 plus cups of whole wheat flour, I have substituted 1 cup oats for 1 of the cups of flour with success
I put the ingredients in my bread machine and set it on the dough cycle. In an hour and thirty minutes, I pull it out divide it in half and place in two greased bread pans turning the dough to get oil on all surfaces. I put the bread on the countere with a damp kitchen towel over it. Not paper towel...it will dry out and stick to your dough. I make a slash in the dough down the center. I let the dough rise overnight and bake at 325 for around 45 minutes. In the oven, I have a pan on the shelf below the bread with hot water in it. Also, I cover my dough with aluminium foil for the last 15 minutes to prevent overbrowning of the top.
Note: On the first post, I left out a couple of ingredients. This is the corrected recipe.
In the morning, I take my sourdough starter out of the fridge and set in on the counter, covered with a cloth. It needs to wake up a bit. After about an hour, I put in 1 cup warm water and stir. Then I add 1 cup all-purpose flour. (I think I'm going to start substituting some whole wheat flour to my starter and see how it goes.) I then cover it and let it sit until around 5 in the afternoon. At 5, I measure out 2 cups and pour it in my bread machine.
Sourdough bread recipe
2 cups sourdough starter
1 3/4 cups buttermilk
2 teaspoons salt
1/3 cup sugar
2 Tbsp. molasses
1/4 cup potato flakes
1/4 cup vital wheat gluten
1/4 cup sesame seeds, optional
1 1/2 Tbsp. butter, softened
6 plus cups of whole wheat flour, I have substituted 1 cup oats for 1 of the cups of flour with success
I put the ingredients in my bread machine and set it on the dough cycle. In an hour and thirty minutes, I pull it out divide it in half and place in two greased bread pans turning the dough to get oil on all surfaces. I put the bread on the countere with a damp kitchen towel over it. Not paper towel...it will dry out and stick to your dough. I make a slash in the dough down the center. I let the dough rise overnight and bake at 325 for around 45 minutes. In the oven, I have a pan on the shelf below the bread with hot water in it. Also, I cover my dough with aluminium foil for the last 15 minutes to prevent overbrowning of the top.
Note: On the first post, I left out a couple of ingredients. This is the corrected recipe.
Tuesday, February 8, 2011
1 week emergency meal plan
I'm currently revamping my food storage. When we were sick in the month of December we noticed that while I have a lot of ingredients, I didn't have meals that could be thrown together with minimal effort. I could barely stand up for more than a few minutes. Scratch cooking was beyond me for a time. So I decided to keep a few packaged items that could be thrown together in a few minutes.
1 week menu plan
1 week menu plan
Breakfast:
1. Oatmeal with raisins, Hot cocoa
2. Pancakes, syrup, canned peaches, box juice
3. Cereal, milk,
4. Nutrigrain bars, canned pears, box juice
5. English Muffin, nut butter, honey, tea
6. Grits, butter
7. Cereal, milk
Lunch:
1. Almond Butter & Jelly, fruit cup, juice
2. Ramen soup, fruit snack,
3. Chicken noodles soup, crackers, almonds, milk
4. Vegetable soup, saltines, cashews,juice
5. Chili, crackers, fruit cup, juice
6. Beef Stew, crackers, pudding cup
7. Tomato soup, crackers, fruit cocktails,
Dinner:
1. Macaroni & cheese, green beans, peaches
2. Rice a Roni Chicken, carrots
3. Chicken salad sandwich, chips, applesauce
4. Lasagna, corn, salad, boxed drink
5. Beef Enchiladas
6. Tortilla soup,
7. Ravioli with extra cheese
Grocery List for 1 week menu:
Milk Products:
Milk-1/2 gallon/week
butter-I keep 8 lbs. in my freezer
sour cream-small container (usually have in fridge)
Canned Goods:
powdered eggs-I keep 4 #10 cans in long term food storage
powdered milk-I have a goal of 200 lbs in long term food storage
cocoa mix-I keep 6 # 10 cans (from the cannery, yum) in long term food storage
dehydrated celery—After Thanksgiving, I dehydrate around 8 pkg. celery to use throughout the year. Celery is on sale for @ .25/pkg. after thanksgiving
1 lb. can peaches-I have a goal of 24 cans
1 lb. can fruit cocktail-I have a goal of 24 cans
Rotel style tomatoes-I keep 12 cans in food storage, but I may increase as this is a high use item in my house.
Black Beans-6 cans-I generally cook large pots of beans and freeze in 1 ½ cup pkgs. For cooking purposes, but I see the benefit of having a few cans in the pantry.
Corn-I keep 48 cans in my pantry as this is a high use item. I may increase the amount after revamping my menu plan. I also keep dehydrated corn and frozen corn.
chicken noodle soup-I keep about 12 cans in food storage (it routinely goes on sale .50/can Cambells )
cream of chicken soup-I keep 6 cans in food storage (we prefer to make from scratch)
vegetable soup-Just keep 2-3 ( we prefer homemade)
beef stew-Just keep 2-3 ( we prefer homemade)
tomato soup-I keep 12-15 cans in food storage. (it routinely goes on sale .50/can Cambells)
green beans-I keep 24 cans in my food storage
carrots-I just keep 2 cans in pantry as we prefer fresh or dehydrated
Ravioli-2 large cans
chicken--20 cans
Beef cubes-20 cans
Refried beans-6 cans (we prefer homemade)
Dry goods:
regular oats-I keep 50 pounds in long term food storage
regular grits-I keep 25 pounds in long term food storage
unbleached all-purpose flour-I keep 100 pounds in long term food storage
baking powder-I keep 8 lbs. in my food storage
baking soda-I keep 4 lbs. in my food storage
brown sugar-I keep 24 lbs. in my food storage
Packaged Goods:
cereal--I have a goal of 5 boxes/person in long term food storage
nutrigrain bars--I keep 4 boxes in 3 month storage (1 box/family member)
Nut Butter-keep 4 pounds/person/year (I keep a mix of peanut, almond and hazelnut butters)
Jelly-I keep about 3 jars/person
fruit cup-I keep 4-4 pkg. in food storage.
applesauce cup-keep 2-6 cup pkg. as I prefer to keep larger jars.
coffee mate-12 containers in food storage
fruit snack-2 boxes individual pkgs.
almonds--I keep a couple of cans in my food storage
Raisins-Goal is 5-1 lb. bags
cashews--I keep a couple of cans in my food storage
ramen--I keep 4 cases in my food storage.
crackers--I keep 12 boxes in my food storage.
pudding cup-2-6 cup packages as we prefer homemade
macaroni and cheese--I keep 12 boxes in my food storage
Rice-a-Roni--6 boxes—We prefer homemade.
Chips-we usually have tortilla chips on hand as well as low fat individual pkg. of chips.
Freezer Goods:
ravioli-keep 1 in freezer
lasagna-keep 1 in freezer
mozzerella cheese-I buy 5# bags and freeze in smaller bags.
cheddar cheese-I buy 5# bags and freeze in smaller bags.
tortillas-1 pkg. homemade or store bought
Beverages:
cranberry juice
pineapple juice
crystal light
tea
coffee
Breads:
English Muffins-these are easy to make and freeze, but you can purchase ready made and freeze.
Spices:
Orange peel—I keep a couple of jars in the pantry, but you can dehydrate this also. I would only use fresh oranges from local trees because oranges is stores are sometimes dyed to appear “orangeier”
Condiments:
white vinegar--I keep 2 gallons in long term food storage
syrup--I keep both 4-regular and 4-sugar free (2 per fam member/year)
honey-My goal is 3 lbs./person/year
soy sauce-I keep 1 open and 1 in pantry.
sesame chile oil-keep 1 open and 1 in pantry.
Salt-I have 25 lbs. salt in pantry (from Sam’s) and 8 boxes salt.
pepper-large container from sam’s
garlic-large container from sam’s
chili powder—I buy a large container from sam’s
Onion Powder-I buy a large container from Sam’s.
Cumin-I buy a large container from Sam’s
mayonnaise-I keep 8 quarts in my food storage.
dill pickles relish-I keep 2 jars in my pantry.
1 week menu plan
1 week menu plan
Breakfast:
1. Oatmeal with raisins, Hot cocoa
2. Pancakes, syrup, canned peaches, box juice
3. Cereal, milk,
4. Nutrigrain bars, canned pears, box juice
5. English Muffin, nut butter, honey, tea
6. Grits, butter
7. Cereal, milk
Lunch:
1. Almond Butter & Jelly, fruit cup, juice
2. Ramen soup, fruit snack,
3. Chicken noodles soup, crackers, almonds, milk
4. Vegetable soup, saltines, cashews,juice
5. Chili, crackers, fruit cup, juice
6. Beef Stew, crackers, pudding cup
7. Tomato soup, crackers, fruit cocktails,
Dinner:
1. Macaroni & cheese, green beans, peaches
2. Rice a Roni Chicken, carrots
3. Chicken salad sandwich, chips, applesauce
4. Lasagna, corn, salad, boxed drink
5. Beef Enchiladas
6. Tortilla soup,
7. Ravioli with extra cheese
Grocery List for 1 week menu:
Milk Products:
Milk-1/2 gallon/week
butter-I keep 8 lbs. in my freezer
sour cream-small container (usually have in fridge)
Canned Goods:
powdered eggs-I keep 4 #10 cans in long term food storage
powdered milk-I have a goal of 200 lbs in long term food storage
cocoa mix-I keep 6 # 10 cans (from the cannery, yum) in long term food storage
dehydrated celery—After Thanksgiving, I dehydrate around 8 pkg. celery to use throughout the year. Celery is on sale for @ .25/pkg. after thanksgiving
1 lb. can peaches-I have a goal of 24 cans
1 lb. can fruit cocktail-I have a goal of 24 cans
Rotel style tomatoes-I keep 12 cans in food storage, but I may increase as this is a high use item in my house.
Black Beans-6 cans-I generally cook large pots of beans and freeze in 1 ½ cup pkgs. For cooking purposes, but I see the benefit of having a few cans in the pantry.
Corn-I keep 48 cans in my pantry as this is a high use item. I may increase the amount after revamping my menu plan. I also keep dehydrated corn and frozen corn.
chicken noodle soup-I keep about 12 cans in food storage (it routinely goes on sale .50/can Cambells )
cream of chicken soup-I keep 6 cans in food storage (we prefer to make from scratch)
vegetable soup-Just keep 2-3 ( we prefer homemade)
beef stew-Just keep 2-3 ( we prefer homemade)
tomato soup-I keep 12-15 cans in food storage. (it routinely goes on sale .50/can Cambells)
green beans-I keep 24 cans in my food storage
carrots-I just keep 2 cans in pantry as we prefer fresh or dehydrated
Ravioli-2 large cans
chicken--20 cans
Beef cubes-20 cans
Refried beans-6 cans (we prefer homemade)
Dry goods:
regular oats-I keep 50 pounds in long term food storage
regular grits-I keep 25 pounds in long term food storage
unbleached all-purpose flour-I keep 100 pounds in long term food storage
baking powder-I keep 8 lbs. in my food storage
baking soda-I keep 4 lbs. in my food storage
brown sugar-I keep 24 lbs. in my food storage
Packaged Goods:
cereal--I have a goal of 5 boxes/person in long term food storage
nutrigrain bars--I keep 4 boxes in 3 month storage (1 box/family member)
Nut Butter-keep 4 pounds/person/year (I keep a mix of peanut, almond and hazelnut butters)
Jelly-I keep about 3 jars/person
fruit cup-I keep 4-4 pkg. in food storage.
applesauce cup-keep 2-6 cup pkg. as I prefer to keep larger jars.
coffee mate-12 containers in food storage
fruit snack-2 boxes individual pkgs.
almonds--I keep a couple of cans in my food storage
Raisins-Goal is 5-1 lb. bags
cashews--I keep a couple of cans in my food storage
ramen--I keep 4 cases in my food storage.
crackers--I keep 12 boxes in my food storage.
pudding cup-2-6 cup packages as we prefer homemade
macaroni and cheese--I keep 12 boxes in my food storage
Rice-a-Roni--6 boxes—We prefer homemade.
Chips-we usually have tortilla chips on hand as well as low fat individual pkg. of chips.
Freezer Goods:
ravioli-keep 1 in freezer
lasagna-keep 1 in freezer
mozzerella cheese-I buy 5# bags and freeze in smaller bags.
cheddar cheese-I buy 5# bags and freeze in smaller bags.
tortillas-1 pkg. homemade or store bought
Beverages:
cranberry juice
pineapple juice
crystal light
tea
coffee
Breads:
English Muffins-these are easy to make and freeze, but you can purchase ready made and freeze.
Spices:
Orange peel—I keep a couple of jars in the pantry, but you can dehydrate this also. I would only use fresh oranges from local trees because oranges is stores are sometimes dyed to appear “orangeier”
Condiments:
white vinegar--I keep 2 gallons in long term food storage
syrup--I keep both 4-regular and 4-sugar free (2 per fam member/year)
honey-My goal is 3 lbs./person/year
soy sauce-I keep 1 open and 1 in pantry.
sesame chile oil-keep 1 open and 1 in pantry.
Salt-I have 25 lbs. salt in pantry (from Sam’s) and 8 boxes salt.
pepper-large container from sam’s
garlic-large container from sam’s
chili powder—I buy a large container from sam’s
Onion Powder-I buy a large container from Sam’s.
Cumin-I buy a large container from Sam’s
mayonnaise-I keep 8 quarts in my food storage.
dill pickles relish-I keep 2 jars in my pantry.
Friday, January 21, 2011
JANUARY Sales/Deals:
Diet foods and products
New Year, New You type promotions
Healthy Choice
South Beach
Lean Cuisine
Yogurt
100 calorie packs
Special K, K20, Right Bites, Smart Start
Diet aids
Winter Health
Cold Medicines
Pain Relief
Health products
Vitamins
Oatmeal (it’s National Oatmeal Month!)
Quaker brand products
Super Bowl party foods
Pepsi
Coke
soda
Chips
Dips
Cheese
sandwich items
crackers
snacks
Special promotions introducing new product lines, especially
Hair color
Make up
Beauty products
Bath products
Clearance items:
Calendars, planners, anything dated items (these go “out of date” quickly after 1/1)
Christmas/Hanukkah/New Years party supplies
Wrapping paper, ribbons, bows
Ornaments
Candles
Winter clothing, coats, gloves, hats, boots, etc.
Computers
Home Gym equipment and gear
Seasonal Sales:
Soup, Chili, “warm you up” type foods
Cleaners/household items (winter cleaning, organization, storage)
White sales/home items
Furniture
Occasions:
January 1 – New Year’s Day
January 1 – 7 is National Lose Weight/Feel Great Week
Martin Luther King Jr. holiday
Super Bowl Sunday
Other Promotions this month:
Bread Machine Baking Month
National Candy Month
National Egg Month
National Hot Tea Month
National Meat Month
National Oatmeal Month
National Slow Cooker Month
National Soup Month
National Wheat Bread Month
Prune Breakfast Month
Produce in Season:
Anjou Pear
Blood Orange
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Celeriac/Celery Root
Celery
Chard
Collards
Grapefruit
Haas Avocado
Kale
Kiwi
Kumquat
Leeks
Lemons
Napa Cabbage
Oranges
Spinach
Tangerines
Diet foods and products
New Year, New You type promotions
Healthy Choice
South Beach
Lean Cuisine
Yogurt
100 calorie packs
Special K, K20, Right Bites, Smart Start
Diet aids
Winter Health
Cold Medicines
Pain Relief
Health products
Vitamins
Oatmeal (it’s National Oatmeal Month!)
Quaker brand products
Super Bowl party foods
Pepsi
Coke
soda
Chips
Dips
Cheese
sandwich items
crackers
snacks
Special promotions introducing new product lines, especially
Hair color
Make up
Beauty products
Bath products
Clearance items:
Calendars, planners, anything dated items (these go “out of date” quickly after 1/1)
Christmas/Hanukkah/New Years party supplies
Wrapping paper, ribbons, bows
Ornaments
Candles
Winter clothing, coats, gloves, hats, boots, etc.
Computers
Home Gym equipment and gear
Seasonal Sales:
Soup, Chili, “warm you up” type foods
Cleaners/household items (winter cleaning, organization, storage)
White sales/home items
Furniture
Occasions:
January 1 – New Year’s Day
January 1 – 7 is National Lose Weight/Feel Great Week
Martin Luther King Jr. holiday
Super Bowl Sunday
Other Promotions this month:
Bread Machine Baking Month
National Candy Month
National Egg Month
National Hot Tea Month
National Meat Month
National Oatmeal Month
National Slow Cooker Month
National Soup Month
National Wheat Bread Month
Prune Breakfast Month
Produce in Season:
Anjou Pear
Blood Orange
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Celeriac/Celery Root
Celery
Chard
Collards
Grapefruit
Haas Avocado
Kale
Kiwi
Kumquat
Leeks
Lemons
Napa Cabbage
Oranges
Spinach
Tangerines
Sunday, January 2, 2011
Goals for 2011
Each year, I try to make and keep New Year's goals. Sometimes I succeed, but mostly I forget about them. This year, I'm making 12 resolutions/goals that I want to work on this year. I'll make a monthly update to try to keep me focused on the prize. Ultimately, these goals are to help me improve my life or to achieve something important to me.
1. Lose all the weight this year. I have been going to weight watcher's for 2 months now. It's the longest I've ever gone. I am achieving some success, but I want to refocus and work harder to get to goal by summer.
2. Include regular exercise in my life. I'm getting older and I want to lose weight. Enough said.
3. Make Christmas stockings for my boys. Nate is five, and I just started his stocking. Can you say procrastinator?
6. Master my serger. I've owned this piece of machinery for over a year, and have never sewn on it. It intimidates me. I've already looked into classes so I can check this one off quickly.
7. Learn to sew lingerie. We're moving to Kansas this summer. Anne at Needle Nook fabrics is a well known teacher. I can't wait to take her class.
8. Learn to make sourdough bread. I have made my own bread for many years, but can't seem to get this type of bread right.
9. Take more computer classes. I took one last summer and really enjoyed it. I'd like to continue my lessons.
10. Find a really good Bible study class. I enjoyed taking them in Houston at Second Baptist. I haven't been so lucky here in Lafayette. I'm praying for a good Church home in Kansas City.
11. Get organized. It's never to late to learn, right?
12. Complete my food storage and help the girls get theirs' put together.
1. Lose all the weight this year. I have been going to weight watcher's for 2 months now. It's the longest I've ever gone. I am achieving some success, but I want to refocus and work harder to get to goal by summer.
2. Include regular exercise in my life. I'm getting older and I want to lose weight. Enough said.
3. Make Christmas stockings for my boys. Nate is five, and I just started his stocking. Can you say procrastinator?
6. Master my serger. I've owned this piece of machinery for over a year, and have never sewn on it. It intimidates me. I've already looked into classes so I can check this one off quickly.
7. Learn to sew lingerie. We're moving to Kansas this summer. Anne at Needle Nook fabrics is a well known teacher. I can't wait to take her class.
8. Learn to make sourdough bread. I have made my own bread for many years, but can't seem to get this type of bread right.
9. Take more computer classes. I took one last summer and really enjoyed it. I'd like to continue my lessons.
10. Find a really good Bible study class. I enjoyed taking them in Houston at Second Baptist. I haven't been so lucky here in Lafayette. I'm praying for a good Church home in Kansas City.
11. Get organized. It's never to late to learn, right?
12. Complete my food storage and help the girls get theirs' put together.
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