Thursday, December 31, 2015
Thursday, December 24, 2015
Friday, December 18, 2015
1 (12 oz) Solo almond filling (or any preferred flavor)
2 C. sifted flour
1/2 teas salt
1 T. sugar
1/2 c. butter
1 pkg active dry yeast
3/4 c. warm water
1/4 c. cold milk
1 egg, beaten
Thursday, December 17, 2015
Prepare one recipe of Basic Sweet Dough as directed.
When double in bulk, punch down & divide in half.
Roll out each half into oblong 14x12x1/4"
Brush lightly with melted butter.
3/4 C. brown sugar
1 to 1/2 tea cinnamon
1/2 C. currants, raisins, or dates (if desired)
Sprinkle half on each oblong of dough.
Roll up lengthwise.
Place on greased baking sheet
Form into a circle and seal ends together. With water dampen each end & press together.
Cut 1 inch slices almost through with scissors.
Turn each slice partly on its side, pointing away from the center.
Decorate with red & green candied cherries.
Cover. Let rise til double in size
2 Tbs milk
Brush egg mixture on top of roll.
Bake at 350 degree for 30 minutes.
Ice while warm.
1/2 c. sifted confectioner's sugar
2 teas milk
1/8 teas vanilla
Wednesday, December 16, 2015
Elaine's Cinnamon Rolls
Tuesday, December 15, 2015
Elaine's Basic Sweet Dough
Scald 2/3 c. milk
Add & stir in
1/2 c. sugarCool to lukewarm.
1 1/2 tea. salt
6 TBS shortening
1 tea. vanilla
Measure into a separate bowl
2/3c. lukewarm waterSprinkle or crumble in 2 pkg of yeast
2 TBS sugar
Let stand until dissolved (5-10 minutes)
Add lukewarm milk mixture.
Add and stir in
3 eggs, beatenBeat until smooth.
3 C. all purpose flour
Add an additional
3 C. all purpose flourTurn dough onto lightly floured board.
Place in greased bowl & brush top lightly with melted shortening.
Cover with clean towel.
Let rise in warm place until doubled (1 1/2 hour)
Form into one more shapes. (Tea rings, cinnamon rolls, etc)
Friday, December 11, 2015
Cream Cheese Mints
Thursday, December 10, 2015
12 0z semisweet chocolate chips
Melt in microwave - careful not too hot
Cool a bit.
Add 10 oz colored mini marshmallows
Wrap into saran wrap shaping into a log.
Slice 1/4 to 1/2" slices to serve.
mmm. mmm. good
Wednesday, December 9, 2015
3 oz cream cheese
1/2 c. butter
ADd 1 c. Sifted flour
Chill 1 hour
Shape into 24 - 1" balls
Place in mini muffin tins (ungreased)
Press dough to the sides and bottom
3/4 c. brown sugar
1T soft butter
1 teas vanilla
dash of salt
Beat until smooth
Divide 1/3c chopped pecans evenly among tarts
Add the egg mixture
Top with another 1/3 c. chopped pecans
Bake at 325 degrees
25 minutes until filling is set
Remove from muffin pan.
Tuesday, December 8, 2015
1 c. soft butter
1/4 c. sugar
2 tsp vanilla
2 c. flour
1 c. chopped nuts (I like pecans, others like walnuts)
Roll into 1" balls
On ungreased cookie sheet
Bake at 350 degrees for 15 minutes
Cool slightly & roll in powdered sugar.
Makes about 40.
I never made them chocolate before. But I notice she has instructions for that too ...
decrease butter to 3/4 c.
add 2 oz unsweetened cocoa
add addtl 2 T sugar
Monday, December 7, 2015
1 stick of butter
1 # powdered sugar
2 c. peanut Butter
1/2 teas vanilla
roll into nut size balls
cover with chocolate, leaving a round portion open so that they look like a buckeye.
Saturday, December 5, 2015
"Sugar Christmas Cookies"
Everyone loves these! Here is Mom's (Elaine's) Recipe
NOTE: This is a large recipe.
Mix in a large bowl and set aside
2 T. lemon juice
1 teas soda
in a separate bowl, mix together
3 1/2 c. confectioner's sugar
1 lb of butter
4 T milk
lemon juice mixture (above) and
4 c. flour (a little more if using large eggs)
Refrigerate over night.
Roll out dough to 1/4" and cutout desired shapes.
Bake at 375 degrees. 8-10 minutes
Decorate if desired.
Friday, December 4, 2015
1/2 c. creamy peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 large egg
1/2 teas vanilla
1 1/2 c. all purpose flour
1/2 teas baking powder
1/2 teaspoon baking soda
1/2 teas salt
- Cream butter and peanut butter in large mixing bowl
- Add eggs and vanilla. Mix well
- Combine flour, baking powder. baking soda, & salt in separate bowl
- Add to peanut / sugar mixture in three additions; mixing well between each addition. dough should be stiff
- Press cookies on ungreased, uncoated baking sheet
- Bake at 350 degrees F for 8-12 minutes or until golden around the edges. Do not over bake.
Thursday, December 3, 2015
These are favorites at our place. Growing up we quadrupled the recipe
Preheat oven to 375*
1 C. Shortening (we used real butter)
2 C. sugar
1 TBS. almond extract (optional)
4 oz. baking chocolate (if using liquid or paste add this to butter mixture above)
3 1/2 c. All purpose flour
1 tsp salt
4 T. milk
Combine dry ingredients alternating with milk
Press dough onto an ungreased baking sheet.
Bake for 8-10 minutes
Cool on sheet for 5 minutes and remove.
What is your favorite cookie recipe?
Friday, November 27, 2015
YOU NEED A DRY AIR DAY for good success. Cool crisp day is best.
3 cups of sugar
1/3 c. White Karo syrup
1 c. Water
Stir in sauce pan until sugar melts.
Be sure there are no sugar crystals on the sides of the pan. Grandma always wiped the sides with a paper towel.
Cover& cook on medium until mixture spins a thread.
Beat 2 egg whites until stiff.
Add by whipping into the cold mixture. Grandma whipped this by hand.
Set aside to cool. Grandma set it outside, but southern weather may not permit this.
Roll into balls and dip in chocolate
If too soft to roll, add a little confectioners sugar
add pecans or a cherry to center of candy
Wednesday, November 25, 2015
Saturday, November 21, 2015
So, my Mom asked me to do a guest post with memories of my first Thanksgiving on the farm. Here goes nothing.
It was November of 1989. She and my Dad were to be married a month later, and I'd never really been outside of Georgia, much less in Wisconsin in late November. My first experience at the farmhouse was slipping on the icy front steps and falling flat on my rear end. Add to that the stress on a nine-year-old kid who'd experienced the most traumatic year of his life of meeting a house packed with strangers who were family-to-be, and you had an interesting scenario, to say the least.
There's a picture floating somewhere in existence of about 872 people (that might be a mild exaggeration) seated around the dining room table that Thanksgiving day, with me at the end, trying my best to mask my deer-in-the-headlights look with a smile.
So, to summarize my first Thanksgiving at the farm, I bruised my tailbone and felt awkward. Doesn't exactly make for a heartwarming holiday post, does it? :-)
But, honestly, my fondest thoughts of the farm actually have nothing to do with the farm.
Throughout my lifetime, from the day I was born, I've lived within the reality of what many would call a "blended family." The people I knew from the start as my older sister and brother were adopted; I knew that, but I also knew that it didn't matter. There was no prefix or qualifier to our relationship. They were just my sister and brother, as far as I was concerned.
Still, though, that was all I'd ever known. It's a different story and a different lesson when you're suddenly thrust into the unknown. When your mother and sister have been killed in an automobile accident, the family you'd known all your life forever altered, and mere months later, you find yourself clear across the country seated around a table full of strangers, it's hard to imagine that table full of strangers actually becoming family.
But, that's exactly what happened.
And, it wasn't a marriage license that made it happen; it was love--love that a lady showed in marrying a widower with two sons, and simply claiming them as her own; and, love that her family showed in staking that same claim on me.
If you were to ask my grandparents right now how many grandchildren they have, they'd simply answer, "thirty, and six great-grandchildren." No steps. No halves. No difference.
You see, the farm is where I first really started to learn what's become a defining lesson in my life: blood may be thicker than water, but love is thicker than blood; and family isn't defined by bloodlines or legal documents. Family is what you make it to be through the love that's given and received.
In the years since then, my family has grown even more. I've gained siblings and nephews, aunts and cousins I never would've imagined. But, it all began in that crowded farmhouse on that snow-covered Thanksgiving. Maybe the front steps were a bit icy, but they led into the warmth of home and family.
Thursday, November 12, 2015
I have been invited by my sister to contribute to her blog, "Raised in a Barn". Being raised on a farm just seems like normal to me, cause that was my normal! I do remember feeling sorry for my friends who lived in "town" because they only had a house and a small yard, and omigosh! we had acres and acres of living space. Turns out, we weren't as wealthy as I thought we were! Our parents made us feel like we never lacked a thing. As an adult, I realize how blessed we were; though not necessarily in physical things. We were blessed to have a Christian heritage that was passed down through many generations. We grew up in a household where there was no yelling and fighting between our parents (well, maybe some between the siblings, but it was probably Mandy who started it!) We thoroughly enjoyed Sunday afternoons, playing with our cousins and uncles. Holidays were a blast, with people everywhere! To this day, I feel like we have to have lots of people around at holidays.
One thing that I never enjoyed was having to do chores before school, and before we could go anywhere in the evening. But I even look back at that and am so glad that our parents taught us a good work ethic. We also learned the art of hospitality. My parents opened our home to many types of people - missionaries, inner-city youth, foreign exchange students, and foster kids. We learned that our home could be a haven and a blessing. This continues to be a love of mine - to entertain and open our home to others.
My husband and I have recently decided to downsize. We sold our home in "town", bought some acreage in the country, and put a home here. It is decidedly smaller than our previous house, but seems much easier to manage. We plan to plant a garden, get some chickens and other livestock, and live off the land. Though it is a further drive to work, we are enjoying it immensely. There is much work to do, but that's half the fun, right? We have already be able to entertain here and have plans to make our place a place for God to use.
I thank God for the family he placed me in, for my siblings who are now scattered around the country, and for the blessed heritage I enjoy.
Thanks for letting me share!!
Mandy's Big Sis,
Gettin' Back to my Roots
Liberty Hill, Texas
Thanks to my big sister for guest blogging for me today. Just be sure not to believe "everything" she says!
And, oh, go visit her blog at Gettin' Back to my Roots
Thursday, November 5, 2015
Finally! It's November! And Thanksgiving is coming!
I think Thanksgiving is my favorite holiday. It really is that one holiday that brings family together. And the memories are so precious to me. Memories of huge tables set up with what seemed like miles of food, grandma's candied sweet potatoes, and the day after ...making tons of Christmas cookies.
I've decided to ask some other family members to share a Thanksgiving on the Farm story this month. You'll be hearing from my sister, Kandy; my son, Brian; and hopefully a cousin or two.
And then I'm thinking I could share a few recipes along the way.
I'm looking forward to hearing about things from their point of view. I know that it is going to make the days even more special to me.
Thursday, October 29, 2015
I’ve never been that fond of Halloween.
|Uncle George's Place|
We lived here when I was born.
Now this doesn't mean that I never enjoyed Halloween. I have some fond memories of Trick or Treating back in the day.
|It look something like this|
I thought that was pretty creative, but I didn’t even win a prize. Dave Barber won Most Creative. He came as a tube of toothpaste. Ugh!
|It looked a lot like this|
Thursday, October 22, 2015
I never liked that truck anyway.
Black ice is the type of ice on the road that one doesn’t see or realize that it is there until it’s too late.