Saturday, December 27, 2008
Thursday, December 25, 2008
Tuesday, December 23, 2008
3/4 c. buttermilk, warm
2 1/4 tsp. instant yeast
1/4 c. sugar
6 Tbsp. butter, melted and cooled until warm
3 large eggs
4 1/4 c. all purpose flour
1 1/4 tsp. salt
1. Combine yeast and sugar in mixing bowly, add warm buttermilk, stir and let sit for 15 minutes or until yeast is bubbly. Add eggs, salt, melted butter and two cups of flour and m ix until smooth. Addremaining flour and mix until dough leaves the sides of the mixer but still sticks to the bottom of the mixer. If dough isn't doing this, add more flour 1 Tbsp. at a time until dough leaves sides. Mix until smooth. Place dough in an oiled blow and raise until doubled in size, about two hours.
1/2 c. packed light brown sugar
1/2 c. light corn syrup
4 Tbsp. butter
1/8 tsp. salt
1/2 tsp. vanilla
2 c. pecans, toasted and chopped coarse
FILLING FOR BUNS:
3/4 c. packed light brown sugar
2 tsp. cinnamon
1/4 tsp. cloves (optional)
pinch of salt
flour for the counter
2 Tbsp. melted butter, plus extra for the pan
1. (The nut topping goes in the bottom of your 13x9 pan first. You will add the rolls on top, bake it, and then flip it onto a platter, so the yummy carmel/nuts is on top.) For the nut topping, bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture in the bottom of your greased 13 x 9 pan.
2. For the filling, mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and roll or press into a 12 x 16 inch rectangle. Brush the dough with melted butter. Sprinkle the filling over the dough, leaving a 3/4 inch border along the top edge. Press on the filling to adhere it to the dough. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Pat the ends to even out.
3. Slice the cylinder into 12 evenly sized buns, using a serrated knife. Arrange the buns cut side down on top of the nut topping in the baking dish. Let rise in a warm place until rolls have doubled in size, 1 1/2 or more hours. (If you want to eat these in the morning, make them at night, and stick in refrigerator overnight. They will be perfect for baking in the morning! The cold slows down the yeast.)
4. Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping out onto platter. (Put platter or cookie sheet on top of pan, firmly hold edges of both pans, and flip them so the hot one is on top. Careful, it is hot!) Scrape any leftover filling onto the top of the buns.
3 c. rice chex
3 c. corn chex
3 c. cheerios
2 c. stick pretzels
2 c. peanuts
12 oz. plain M&Ms
12 oz. peanut M&Ms
12 oz. white chocolate chips
Combine all ingredients, except for white chocolate in a large bowl. Melt white chocolate slowly in microwave, one minute at a time at half power, stirring after each minute. Pour over mix and stir thoroughly. Pour onto waxed paper and let cool. Break apart and enjoy!
Tuesday, December 2, 2008
Friday, November 14, 2008
Pour the beads in the lid, and ask your child to put them in the right spot.
Monday, November 10, 2008
measure and cut felt
Hot glue it on; add some ribbon or buttons
Decorate the lid with felt and puff paints. Now, you have yourself a super duper, nifty cylinder-shaped box for all of your treasures.
For this project, you need orange frosting, candy corns, m&ms, and a small amount of melted chocolate to dot on for the pupils.
My little turkeys
Tuesday, November 4, 2008
Friday, October 31, 2008
Friday, October 24, 2008
Collect desired bottles or containers for the body forms. You are going to make the shape of a ghost, and then drape cheesecloth over it to make the ghost.
Scrunch up newspaper for the heads. Cover the newspaper with plastic wrap, so the newspaper print doesn't rub off onto your white ghosts. Or, you could try using foil instead.
Cut out desired sheets of cheesecloth to drape over the figures. Two or three layers of cheesecloth makes the ghost look really good. (You can find cheesecloth at hardware and craft stores.)
Sunday, September 28, 2008
If I don't have a menu plan, then I have to admit that finding the inspiration to come up with something nutritious and delicious that the kids will eat at the last minute is next to impossible. So, it is with this purpose in mind, that I decided to add the "On Our Table This Week" box on the right. I will update it each week with what I am planning, in case you need a little inspiration. And please, if you have a great recipe, send it my way!!! Note: I usually plan 5 meals a week, because on the other nights we eat leftovers or eat out, or on crazy nights we eat scrambled eggs or oatmeal or something.
Wednesday, September 24, 2008
1 yellow cake mix
1 can mandarin oranges, not drained
3/4 c. canola oil or butter
16 oz. cool whip
1 can crushed pineapple (not drained)
2 small boxes instant vanilla pudding
1/2 c. chopped walnuts
Directions: Mix together cake mix, mandarin oranges, oil (or butter), and eggs until thoroughly mixed. Pour into two or three round cake pans. (Three layers just makes the cake look fancier, but two works just as well.) Bake at 350 degrees. For two pans, it takes 30-33 minutes; for three pans, it takes about 25 minutes. (Ovens vary, so be cautious. A sure way to dry out a cake is to overbake it. I like to err on the side of slightly underbaked.)
For frosting, combine cool whip, crushed pineapple, pudding mix, and walnuts and mix well. If cakes aren't cooled yet, put frosting in the fridge until you are ready to use it.
Cool cakes, and frost between layers, sides, and top. I like to garnish with pineapple or walnuts. Last night I used raspberries, since I had them and it looked great. Just use whatever you have on hand. Refrigerate until serving.
Tuesday, September 23, 2008
Tuesday, September 16, 2008
My little helper.
4. Prepare your syrup. I always use a light syrup, because if your fruit is ripe and sweet, you don't need extra sugar. I used 6 cups water to 2 cups sugar, but you can find charts for different syrups at homecanning.com or anywhere for that matter. You want the syrup to be hot when you add it to your jars, but not boiling.
5. Now, just peel and cut the peaches in half and put them into the jars. You want to fill them pretty tight, so simply tamp it down on a towel and the fruit will settle so you can fit lots in. Leave about 1/2 inch of space on top. (You can see from the pictures that I actually cut my peaches into sixths. I do this because I can fit more into the jars and my kids want them cut up when I serve them, so doing it in advance cuts down on dinnertime mayhem.)
5. Meanwhile, simmer the lids and screwbands in a saucepan, for sterilization and to soften the rubber on the lids.
6. Ladle hot syrup into jars to cover peaches, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.
7. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 8. PROCESS jars in a boiling water canner for 25 minutes (for quarts), adjusting for altitude (homecanning.com). Remove jars and cool on a towel. They are HOT. 9. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
9. Label jars and stock your shelves.
A full pantry is joy to me. Just call me mother squirrel.
Thursday, September 11, 2008
Saturday, September 6, 2008
So, I try to prioritize, and when I have a few seconds, I dabble. I dabble in whatever suits my fancy that day. Usually in 10-15 minute increments, between running the kids to and from or following my two-year old around the house. My goals are much loftier than my completed projects, which has led me to an overabundance of good fabric, paper, ribbon, and cookbooks. One day I will get to it!!! I will, I will! I absolutely love to create and I'm realizing more and more how fulfilling it is. So, this personal blog is a way for me to share the goodness of cooking, sewing, creating, reading, and mothering with you.