A Full Day

Friday we had no school.  That meant I didn't go to work.

The day started with this:

Then to my grandkid's elementary school for the costume parade.

Keiti and Kels dressed up, waiting for the parade to start.

Mr. Cy - a happy Incredible Hulk. (No masks on the face, just on top of the head)

Miss Em, a surprised witch with a heart on her face?

After the parade, it was time to go to Candice's house for a rip-roaring time bottling vegetable soup. There were 2 women and 5 "helpers" to get the job done.

Here's one of the helpers now!  As you can see, we wouldn't have been able to bottle without her, even though we tried.

We used 90 lbs of potatoes, 15 lbs of carrots, 12 pounds of celery, and 15 pounds of onions to fill 86 quarts with the soup.

I could hardly move when we were finished.  It does feel good now that it's done!  If you'd like the recipe for this soup, click here.  It's great to put on the shelf and in a pinch, you have delicious homemade soup within minutes! 

Chicken soup with bottled chicken and a can of corn. 

Beef soup with tomatoes, hamburger, corn and green beans.

I'm getting hungry so I better go.

Apple Pie Filling

Having apple trees is a good thing when you want to do some apple pie filling.  My family really likes this recipe and I bottle it every year. 

I like to start with the sauce so it will be ready to pour over the apples. 

Apple Pie Filling
4 1/2 cups sugar
1 cup corn starch
1 Tablespoon cinnamon
1 tsp. salt
1 tsp. nutmeg
10 cups water
3 Tablespoons lemon juice

Place dry ingredients in a large sauce pan and stir together.  Add water and place over medium high heat.  Stir until smooth.  Bring to a simmer and cook until thick. (usually a few minutes after it simmers)  Add the lemon juice.  Keep warm.  This recipe should fill 7 quarts.

Peel, core and slice the apples.  You can use a variety of apples.  Most of them work well.  I used Golden Delicious.  If you have one of these handy, dandy apple peelers, you'll save a lot of time. 

Pack quart jars tightly with the peeled, sliced apples.  Don't let the apples stand too long, or they will turn brown.  Pour sauce slowly over apples until it has settled around each slice and is to the first rim of the jar.

Wipe off tops of jars and put on lid and the band.  Process 25 minutes in a boiling water canner.

One quart jar of filling will make an 8" pie.  You can also make apple crunch or apple cake. Warm it up and put it over ice cream, or just eat it out of the jar!  YUM!

Easy Peasy Apricot Jam or How to Make Your House Smell Good!

It's sad that the biggest share of my posts have been about apricots!  Maybe it's time to start posting more pictures from China, at least it's been a while since that broken record!

For those of you who are afraid of apricots, let me tell you how easy it is to make jam!
I've made apricot jam with and without pectin and I like it better without!  Apricots have natural pectin to thicken the jam to the right consistency, so put your pectin away until time to make plum or peach pit jelly and let's get started.

I saw a recipe on the internet that said to peel the apricots!  WHAT???  NO WAY! 

Just wash the apricots, pull them apart, take out the pit, cut out the top of the stem, get rid of the earwigs, and run a knife through them (the apricots, not the earwigs) until they're coarsely chopped.

Put the fruit in a large pan.  For every cup of fruit, add 3/4 cup sugar and 1 1/2 tsp. lemon juice.  The  good thing about not using pectin; you can make this batch as big or as small as you want.

Incorporate (I kinda like that word) the sugar and lemon juice into the apricots.

If you want apricot pineapple jam you need to change it up just a little bit.

 Drain a can of crushed pineapple in juice, not syrup, add to apricots.  You decide the proportions, I did 1 1/2 cups crushed pinapple to 4 1/2 cups apricots.  Decrease sugar to 2/3 cup to 1 cup of fruit.  I added the pineapple juice instead of the lemon juice.   

Make sure your jars are clean and your lids are ready to soak in boiling water.

Turn on heat and bring jam to a simmer, stirring frequently.  You don't want to scorch this!  It's going to cook for 25 minutes, keep stirring!  It's more fun if you have someone to talk to or music playing.  If not, just pay attention to what you're doing.  During this time, there will be some foam.  Just keep stirring.  You can add 1 tsp. of butter to the jam to cut down the foaming. After 25 minutes, skim off foam and it's ready to bottle. 
Fill jar within 1/2 inch.  Wipe off top of jar to remove any drippage, put on lid and screw down ring.  There are two different ways to seal the jam.  You choose what you like best.  You can put them in a canner of boiling water and boil for 15 minutes.  Remove and listen to the music of sealing jars. OR:
Be sure your jars are HOT, (I put my clean jars in the oven @ 175 degrees during the last 15 minutes of the jam's cooking time) pour the hot jam in the hot jars, put on the lids from the boiling water, screw on the ring and invert the jar for 5 to 10 minutes. Careful, did I mention they're HOT?  Turn right side up and listen to the ping of the sealing lids as the jars cool. 

So, who's afraid of apricots?  I am!

I took this picture of a small section of the tree after picking 4 1/2 buckets today!

 Calgon, take me away!

A Visit to the Hutongs and Vegetables

While in China, we had a rickshaw ride through the Hutongs.  The Hutongs are in the older part of town and consists of narrow alleys with gates that lead to a court yard and small, older homes. 

During the rickshaw tour, we stopped to visit with a family who has opened their home for visitors. 

The family we visited is a husband and wife.  Their only child, a daughter, has moved out.  They are the 5th generation to live in this home.  As we walked into their frontroom, we noticed incense burning by a statue of Buddah.

The frontroom had stools for visitors.

Just off the front room was the bedroom.  There is no toilet in the house.  They use the community squatter.  However, this family has a room where they can wash and shower.  They are very excited about that!

We asked her questions, through our interpreter, Oscar.  After several minutes of visiting, we asked if she had any questions for us.  She had only one, "Why don't you cook more vegetables!"  I guess she doesn't consider fries and ketchup vegetables! So, in memory of and respect for our gracious hostess, (she's the one in pink) I have a recipe for you:

Ranch Salad with Roasted Vegetables

6 red potatoes, washed and cubed

4 long carrots, peeled and sliced in 1/4 inch slices

1/4 red onion sliced in thin wedges

1 T. olive oil

Place on large cookie sheet, sprinkle with olive oil, sea salt and pepper or seasoning salt.  Bake 350 degrees until fork tender.

I didn't want to heat up my oven or kitchen, even though it didn't bother me to bake cookies the night before,  so I put the vegetables on aluminum foil, sprinkled with olive oil, seasoned with salt and pepper, folded over the foil and placed on the gas grill outside.  But first I had to remove a 2 week old hamburger patty from the grill. 

Being the carnivores that we are, I threw on some hot dogs too!  (Might as well please the whole family) 

While the vegetables are cooking, tear romaine lettuce into bite-sized pieces. Toss with

ranch dressing and place in individual bowls.  You can add other vegetables to your lettuce; radishes, tomatoes, etc.

Spoon hot, tender, vegetables over lettuce.  Sprinkle with parmesan cheese or grated cheese. 

The warm vegetables make this a hearty salad that will fill you up.  The hotdogs in buns, smothered with ketchup, mustard and relish also helped make it a filling meal!  (And she thinks we don't eat vegetables!  Bah!)

Enjoy!

Whole Wheat Blender Pancakes

Many people, In order to follow the guidelines of preparedness, have a basement filled with wheat but no wheat grinder!  They figure that when a real crisis comes along, they can survive by soaking the wheat in the water that has been scooped out of the back of the toilet and just hang on until real help arrives!  After all, won't we all enjoy that if we're forced to eat it?   Well, for those of you who are waiting for a raise before you buy your wheat grinder, or for those who have a wheat grinder but don't get it out often to grind your wheat, or for those who just want to try a new and delicious recipe, I have something for you! 

Whole Wheat Blender Pancakes (Waffles)

In a blender, place 1 1/3 cups water, 1/3 cup powdered milk and 1 cup whole wheat kernels.  Blend for 2 minutes.  Nothing says "Time to wake up" better than wheat being ground in a blender!

While it's blending, place in a mixing bowl:

1 1/2 cups white flour

2 Tablespoons sugar

1 1/2 Tablespoons baking powder

1/4 tsp. baking soda

3/4 tsp. salt

Add to the blender:

2 eggs

2 Tablespoons vegetable oil

Pour wheat mixture into dry ingredients.  Stir until smooth.  You may need to add more water to get it the right consistency.

Cook on a hot, sprayed griddle until golden.

Makes about 18 pancakes.

Variation: 

Forget the white flour.  Add the eggs, oil, baking powder, salt and sugar to the blender. Blend and add water until right consistency.   Pour from the blender onto your griddle.  

Enjoy!

Carrot, Coconut, Curry Cookies

Oh the weather outside is frightful...We've had some wild spring weather yesterday and today.  Thunder storms, hail, sheets of rain and today, snow!  It's exciting because we know that April showers bring May flowers.   (Or so they say)

Yesterday, because it was so dark and dreary, I decided that making cookies would be a good activity.  It's also a good activity when the sun is shining.  

A few weeks ago, I went to My Dough Girl to check out their cookies!  Each cookie has a name; Penelope, Judy, Betty, Audrey, etc. They were mouthwateringly delicious!  We were given samples and one that I tried was the flavor of the month - BillieAnn.  This is a carrot, coconut, curry cookie with coconut frosting!   Curry?  I was a little reluctant to try it at first, OK, very little.  So what if it tastes like Indian food?  It looked delicious!  And it was!  This recipe is my version of the BillieAnn.  You'll want to try it but you'll also want to check out My Dough Girl and try the real thing!  Your taste buds will thank you!

Carrot, Coconut, Curry Cookies

3/4 cup butter, softened

1 cup cooked, mashed carrots

3/4 cup white sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

1 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. curry powder (I wasn't very brave)

3 cups flour

1/2 cup coconut

Blend softened butter and cooked carrots together.  My carrots were still warm.  Cream sugars into butter and carrots.  Add eggs and vanilla.  Add dry ingredients and mix well.  

Stir in coconut.  On a greased cookie sheet, drop dough by rounded tablespoons. Bake at 350 degrees for 12 minutes.

Frost with your favorite icing.  I didn't have powdered sugar so I made this recipe from The Pioneer Woman.  It's amazing!!  Go there to get the tutorial.  Here's the recipe.

That's the Best Frosting I've Ever Had

1 cup milk

5 Tablespoons flour

Pour milk into a sauce pan.  Add flour and stir until blended. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.  

Add 1 tsp. vanilla.  Let cool completely.

Beat together until smooth and creamy:

1 cup butter

1 cup sugar

Add milk and flour mixture and mix until smooth. 

Spread on your cookies.  You could add some coconut flavoring to the frosting.

Absolutely delicious!

 

The curry adds a full bodied flavor to the cookies.  I didn't dare put too much in and I feel like the 1/4 tsp. was just enough.  But you can add more.

Chicken Cordon Bleu Casserole and WINNERS!!!

The worst part of having a giveaway is knowing that not everyone wins!

Thanks to all of you who entered.  Because it's April Fools Day, I'll post the names of the winners in a mixed-up fashion.  (That's the kind of fashion I'm in to) Just so you know, I haven't contacted these people yet to let them know they've won...so...it could be you!
Be sure to leave me a comment if it is you so I know that you know that I know...ya know!
Drum roll, please!

Cookbook

naemlee

Pedometer, athletic socks and band-aids

fenjiren gerros

Mary Kay make-up

eliju gink

Congratulations to the winners!

☺☻☺☻☺☻☺☻☺☻☺☻☺☻☺☻☺☻

Here's something that isn't an April Fool's joke!  A delicious casserole that would be perfect for an Easter meal!  Even though there are just a few ingredients, it's still full of mouth-watering flavor!

 Chicken Cordon Bleu Casserole

Place cubed, cooked chicken in bottom of a sprayed 9x13 pan.  (I used 3 chicken breasts and cooked in salted water until middle just turned white.)
Place ham slices then swiss cheese slices over chicken. (I got my ham slices from the deli, it doesn't take much. You can see that I was a little skimpy on the cheese but it still turned out great!)

Mix 1 can cream of chicken soup plus 2/3 cup milk and pour over chicken mixture.
Combine 1 box of stove top chicken stuffing with 1/3 cup softened butter in bowl and sprinkle over top of soup mixture. (I used turkey stove top)

Bake at 350 degrees for 45 minutes. Cover with foil the last 15 minutes if top is getting too brown. (I didn't have to cover mine)

Delicious!

Cooking Tip

I went to the Taste of Home Cooking School last night.  Lots of fun, prizes, good food and great recipes.

Here's a tip I learned last night.

After cutting an apple, pour 7-Up over the top to keep it from turning brown.  You can chop the apples in the morning then use in a salad or other recipe in the evening and they will still be fresh!  Other lemon-lime drinks don't work - just 7-Up. 

My giveaway ends tonight at midnight and the winners will be announced on April Fools Day!

Lion House Pantry Sinful Fudge Cake

I love The Lion House Pantry!  All the food is SO good!  Do you know there is a website for the Lion House Pantry?  On that website there are not only recipes for some of the delicious food but tutorials to take you through each step  This Fudge Cake is not only decadent, but easy to make!
Here is the recipe:

Sinful Fudge Cake

Ingredients:

10 oz. (10 squares) semi-sweet chocolate or 1 3/4 cups semi-sweet chocolate chips (I used chocolate chips)

½ cup butter (1 stick)

¼ cup cake flour, stirred before measuring (I didn't have cake flour so I put 1 1/2 tsp. cornstarch in bottom  of 1/4 cup measuring cup. Then I filled the rest of the cup with flour.  It worked out well. 

½ cup sugar

3 eggs

½ cup whipping cream

2 tsp. butter

Method:

Oven temperature: 400-degrees. Butter or spray with pan release a 9-inch pan (for easier removal of cake line the bottom of pan with parchment paper , spray the parchment with pan release)then dust with granulated sugar set aside. In a heavy saucepan, over medium heat, melt 4 oz. chocolate (3/4 cup if using chocolate chips) and ½ cup butter stirring constantly. Remove from heat. In a large bowl combine cake flour, sugar and eggs. Mix together until well blended. With mixer on high speed pour in the chocolate mixture. Continue beating on high for 5 minutes until batter is light in color. Scrape down sides of bowl often. Pour batter into prepared pan.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.  The cake will fall when it's taken from the oven.  Don't be alarmed, it's supposed to do that.  I found out AFTER I baked the cake that I used an 8" round pan.  I needed to cook mine a little longer.  The top got a little brown.

Allow to cool 10 minutes. Loosen sides with a knife. Invert onto cooling rack over a sheet of waxed paper. Allow to cool.   I did use parchment paper and it came out of the pan without a problem.

Ganache

In a saucepan, boil whipping cream 1 minute, stirring. Remove from heat. Stir in remaining chocolate and butter. Leaving the cake on the cooling rack spread the ganuche over the top of cake spreading it to the edges and allow to it to drape over the sides (or spread it evenly on the sides if you don’t like the drape look). Allow chocolate to set 30 minutes. Using a spatula place cake on a serving plate.

The original picture on the website has sugared raspberries around the cake.  I didn't have raspberries so I used strawberries instead.

This cake is rich and very chocolatey.  My family loved it!

To see the tutorial, go here.

Don't forget to enter my anniversary giveaway!  You can click or just scroll down. It ends on Wednesday.

Lion House Pantry Rolls and Signs of Spring

The Lion House Pantry is a restaurant in Salt Lake City.  It's famous for their delicious food and especially the rolls.  They're big, fluffy and delicious!  I bought some the other day and they were on sale for $4.99 a dozen!  I think that's expensive but I bought them anyway.  After getting home I decided to check to see if there was a recipe for these delightful rolls!  I not only found a recipe, but a video on how to form them! 

Lion House Pantry Rolls
2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour

In large bowl of electric mixer, combine water and milk powder, stir until dissolved. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed.

(Dough will be getting stiff and remaining flour may need to be mixed in by hand).

Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff.

(This is what mine looked like at the end. I tried to take a picture while it was still on the hook but wasn't fast enough.  I used 5 1/4 cups flour.)

(It is not necessary to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil.

Cover with plastic wrap and allow to rise in warm place until double in size.

(I sprayed a bowl with vegetable spray and placed the dough in that)

You can form it into what ever shape you want but if you want it to look kind of like the original rolls, watch this video.

Bake at 375 degrees for 15 minutes or until golden brown.

Mine aren't as big as the store bought roll, but to be honest, they tasted better! 

........................................................................................................

Here are a few signs around our house that spring is on it's way!

Daffodils ready to bloom.

Forsythia bush with yellow buds.

Apricot tree ready to blossom.

Jordan heading to UVU in his shorts and pink shirt.  I think he's going to get beat-up.

Enjoy your day!