Wednesday, March 16, 2011

Pantry Provisions

In a big hurry and no photos but I am trying to share what is going on in my flurry of a kitchen as I go again!

We have been making anything I can come up with from the pantry shelves, freezer and fridge. We really enjoyed a different kind of pizza the past two days. Two versions:

1. Getting too dry to eat bread. I drizzled bbq sauce on the bread, found some mozzarella in the freezer and sprinkled it all over the bread -used it still frozen- and topped with a chopped red onion I discovered in one of my produce bowls! I added a sprinkle of onion salt and some pepper and cooked it on 425 degrees for about 5 minutes and switched to broil until it was brown and sticking to the pan! It was delicious!

2. My daughter made a version yesterday equally delicious! She found a different bread (some whole wheat rolls) getting too dry to eat and she sprinkled some mozzarella cheese right over, added sliced Roma tomatoes, sprinkled some Mrs. Dash over all and after baking and broiling, drizzled bbq sauce over.

Both "pizzas" were cut in smaller pieces for easier grabbing and eating like a quick finger food. Must make these more often and can use any sauce on hand, different cheeses, meats and vegetables. Great for bits and pieces of leftovers!

I made a batch of whole grain, brown rice in my rice cooker and put it in bowls for the freezer and fridge. These will be good for rice bowls (sauce, meat and/or vegetables and so on) or to wrap up in tortillas with cheese and salsa, casseroles or whatever else we decide as we go!

More later ---


Monday, March 7, 2011

Hurried post: Notes on Sourdough Starters

I just read something I read before and forgot. You apparently are not supposed to keep different starters close together. I will separate my little party of starters in a bit.

Secondly, I read from this well loved blog that it can be wise to use smaller starters and build them up rather than keeping big starters. The first time around, I kept the starters small and they had more success than this time so far. I transferred the starters into bigger corningware dishes (except the white flour little crock) and this can make for too much yeast and a weaker starter or one that dies.

I will use what I can today and create four pint sized jars to work with to see how they do. I'll just maintain a small amount in each jar and build them up as I bake and go. It takes a bit of foresight to regularly use sourdough, I'm learning.

You have to take into account how much starter you will need and I have read that you don't ever add more flour/water feeding than you have of starter. In other words, if you have 1 cup of starter, you wouldn't want to feed it 2 cups of flour and water at once. Instead, you would keep adding anywhere from a Tablespoon or two of flour and water at a time or every few to several hours until it is built up or any measurement up to the 1 cup. I am typing my thoughts here and I have books (volume upon volume) of thoughts going on all the time so... just bear with me?

I'll share as I learn and we'll see how it goes. As we go along, I will try to share the books I have here that I will be reading from along with blogs, sites and so on's. One site I have visited countless times for sourdough and more is The Fresh Loaf. PACKED with info, blogs, forums and more!


Kefir and another BLOG Share!

Things are busy and busy can be good. It can be not so good if the balance gets out of whack!
I have decided to reign in my priorities and tighten my time to make sure I am fitting in more kitchen work than flying through meal preparations as quickly as possible and eating it even more fast than it takes to make it!
I will try to keep my posting up with my newfound, going back to my homemaking heart determinations because there are SO MANY wonderful things I have hoped to share and haven't. Instead of trying to go back and do that ... I will attempt to just share as I go as I did at first.

All that rambling aside, I will share a blog as I had planned and suggested I would start doing but haven't and my next post will be a few notes on my started again sourdough adventure!

I made almost five quarts of kefir (poured them this morning after breakfast and before the kids left for school) and I am curious about keeping up with the grains. I will start a thread of sorts on here as I am doing with the sourdough and will share as I go. It might be more messy than waiting to do tutorials and such once I am already established and better learned in these areas but it might be the only way I keep up with things here!

I ordered grains so long ago that I don't remember when and froze them. I made one batch but my nephew was diagnosed with cancer. I ended up between here and the children's hospital 1 1/2 hours away and just used it to soak some rice, beans and baked goods. I hope to be much more wise and productive this time around.

I'm not sure if the grains are very good since you are supposed to use them up soon and I have had them for a long, long time. At the same time, they appear to be working perfectly fine and I have heard of others who revived grains they didn't know would work so we will see.

I've been reading on making kefir and about the "grains" used to make it for so long and one day... decided to just see what it would take to make it. I have been amazed ... completely amazed at all the information I have found on this!

Instead of explaining all the details myself, I will share from some of the sources I learned from because they were so helpful and still are!

One of my favorite blogs on kitchen and homemaking topics shared the easiest instructions for kefir making and shared a link of where to order kefir grains. I ordered my kefir grains from the place Crystal (dear, beautiful friend:) shared and used her instructions for making my kefir. I have known this lovely lady since 1998 or 1999 and have been blessed by her knowledge and much, much more. I have made so many of her recipes that I could have a notebook just of them and have so many printed, they would probably fill one quickly!

Sunday, March 6, 2011

Girls Sleepover & Pantry Provisions!

Teenage girls sleepover... eating from the pantry... what in the world do I fix them to eat?!
 Pantry? A couple of cans of white beans, a small can of green chilis, a few boxes of pasta and a few jars of dried beans. A can of cream soup, a can of tomato paste ... and that is it in there.

I had a bucket of 5-Minute a day Artisan dough or whatever it is called (got recipe from Christina on the GNOWFLINS ecourse) in the fridge along with a small bowl of butter, some half n half and some condiments.
Just one of those between checks times but we still have to eat, right?

The LORD has taught me so much through this. There are times when I am a good student and times when I am very much not but He knows me and loves me anyway. Thankfully.
I wanted to not figure it out. I wanted to not pull anything together. . . I wanted to just hope everyone wasn't hungry.
That isn't the way of mamahood, is it?!

I knew I could make round loaves of bread quickly but remembered how long it took me the last time to get the center cooked. I made two round loaves but sliced them (about four or five across) in pieces ...they almost looked like biscotti.

I cooked them at close to 400 degrees F. and remembered reading of or hearing about white bean dips.

Thus, this:

White Bean Dip

2 cans of drained white beans
Two splashes of lemon juice
4 cloves of garlic
salt & pepper to taste
dried onion/seasoning mixture

I mixed it all together in the food processor until it looked like a dip and then poured in a glass bowl. It was a big hit with the girls!

I also found two stray hamburger buns so I buttered them and put them on a cast iron skillet and put a cast iron bacon press on them. I let cook on medium and then low until they were crispy and then cut them in triangles. The girls really loved these! The bread sticks of sorts were having a hard time cooking through so I cut them again and made them the same as the hamburger buns.

We found three family sized tea bags (need 4 for a gallon) and we made 3/4 of a gallon of tea for them to have ice tea.
They can have hot chocolate next from packets my mom left here today!

Remember that no matter how little you see in the cupboard... God didn't share the fish and loaves stories for nothing!

17 “We have here only five loaves of bread and two fish,” they answered.    18 “Bring them here to me,” he said. 19 And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. 20 They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. 21 The number of those who ate was about five thousand men, besides women and children. Matthew 14:17-21

4th of July --- Yes, from 2010!

 This was in my drafts folder! It is old but I am sending it on!

I am sharing as I find my slips of paper with recipes written, come across notes on what we've been doing and so on. Eventually, no matter how busy things are around here, I hope to be organized and write on a more regular basis.

Until then, here goes my "as goes" sharing:

For the 4th of July, my DIL, Brandy and I made the most delicious strawberries! I saw them on a blog I am subscribed to and they were so pretty in the picture that I immediately planned to make them. White chocolate is used and I don't actaully eat white chocolate but these were so delicious that EVERY ONE of the four packs of strawberries was eaten and not with a great deal of lingering between servings!

I also don't care for the taste of colored sugar but I adore the look of it. In the case of these red, white & blue strawberries though? MADE them. Added just the right little confectionary crunch.

The photo and blog I found these on will be edited into this post as soon as I find them again! I saved the post but somehow misplaced it but I know I have it so look for that soon;)

We just bought Baker's white chocolate squares and melted four squares at a time in the microwave (I know, I don't usually use this appliance but there are times . . . . )  and dipped the washed and patted dry strawberries in little  batches. Immediately, while the half dipped berries were still freshly "dunked" ... we sprinkled light blue sugar on some and a brighter blue on others. We made even rows on disposable (I know, I don't usually buy or use disposables but there are times . . . . ) cookie sheets and put them in the fridge. I had one half tray we didn't have room for so I cut it in half and slid it onto a freezer shelf. They freezer BEAUTIFULLY! We actually put them in a freezer and kept until serving.

My MIL served the most amazing meal outside under some trees in her yard. She has a freezer in the garage so we put the strawberries there while we ate. It is hot here so this ended being a wise decision.

We had blue enameled pots of ribs, big, white porcelain bowls of potato salad, and various containers of corn salad, rolls, and some sort of deviled egg dish. Gallons were at the end of the long tables of sweet and/or unsweetened tea and ice was in buckets for easy cup filling.

Our Pastor blessed us by joining us (his family is in Romania for the summer to visit their homeland and have time with family) and we had a nice group. Everyone missed our boys and it was a little quiet without them there. One was working at the police department 30 minutes or so away, one was at a fire department a few minutes away (we sent them some food:)) and one was four hours away at college.

It was still so nice with Mamaw and her caregiver, Dovey --- my husband's childhood Nanny and our Daughters-in-Love, grandkids and kids still at home.

Blueberry Muffins

Our guys all went camping & hunting so the little women (smiles) got together here.

With a house full of kids, we don't watch movies much, sew, scrapbook, or go many places but we always have an enjoyable time. Last night, we missed our monthly scrapbook crop but we had three women, four teenage girls and four kidlings. The kids played computer games, watched movies, and hung over the teens' shoulders while they made finishing touches on art pieces for a fall festival today.

Frozen Blueberry Muffins

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs 1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed
2 tablespoons sugar
1/2 teaspoon ground nutmeg

1. In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
ALL RIGHTS RESERVED © 2009 Printed from 10/16/2009

Sourdough Starters - Daily Notes

You can be BUSY and still keep up with sourdough starter. I have four going at one time and if I wrote down everything I have kept up with for months on end, it would take a small notebook to get it all down!
A few minutes a day is all it takes.

I will share pictures when I get them off my ipod. I have taken them almost every day but I didn't today. I was going to but the battery was dead.
One photo should have a note near it with this info:

3/2/11 8:00 pm 24+3 hours


Second Feeding

Qt. jar - 1/2 cup of whole grain flour and 1/2 cup of warm well water

Pt. jar - 1/4 cup of whole grain flour and 1/4 cup of warm well water


Changed to clean jars and fed the same amounts as previous days.

Poured off some strong alcohol smelling liquid/foam.

Qt. jar not doing as well. Not as much action and h arder to stir. Mixed flours and now Kamut. Switch to hard white. Consider starting a jar with only hard white wheat. Or only hard red wheat?

Pt. jar - doing very well. Very good bubble action before this morning's feeding.

Yesterday, I poured about half of each Mason jar into a pint sized Mason jar and it was full. I put that in the fridge and covered with plastic wrap. Looks very good this morning. Didn't feed. Plan to feed once a week as I've read you can do when starter is in the refrigerator. Only established starters!

The small crocks:
Kamut flour one smelled very strong and there is very little action.
The white flour is doing well. Bubbly and looking good.

Fed all four starters. Changed all containers except white flour.

Sunday 3/6/11
Fed each starter.

The white flour starter is doing fantastic.
The rest are doing so, so. The quart jar that is now in a Corninware baking dish isn't doing well compared to the others.

Mold showed up in the top of the fridge jar so I threw it out.
Will keep trying. That is the first time I've had that happen!


Second Feeding

Friday, March 4, 2011

Whole Grain Sourdough/ Day One!

Please forgive my sideways pictures. They were not side ways when I took, saved or shared them but pasted here that way. I tried and tried to figure out how to fix them but nothing has worked!

Sandy's Sourdough

Sourdough Step by Step: Follow Along!

I have very little experience with sourdough at this point. Years ago, I was given an Amish Friendship Starter and I followed the directions and when the first batch was done, I didn't think to keep it up. It might have been that I had three small boys and no desire to add another step of work to my day, who knows? Two more kids later along with two Daughters-in-Law and four grandbabies and I decided to try again a few months ago. This time, I opted for whole grain sourdough starter in order to make whole grain breads. I had success with my starters but had some things come up and got so busy that I didn't take the five minutes or so a day to care for my starters and ended up eventually throwing them out.
Now? Now, I hope to keep it up so I can have a continual and healthy supply of breads and baked goods to serve my family and anyone else in need of a nutritious gift.

I have been asked about helping others with this and some other kitchen, cooking, baking and breadmaking tasks. I figured I should start now since it is as good a time as any and I'll push my perfectionist side regularly over an inch or few to make room for a more creative pursuit ... never done it everything has to be perfect.

Here it is... my first steps. I will be sharing more on sourdough as we go and I hope you will toss any intimidation into the closest trash can and hit this adventure with me! It will be fun and oh, the things we can make!

Wednesday, March 2, 2011

Whole Grain Banana Bread

Whole Grain Banana Bread
Our Sunday's are usually quite busy. In a sense, they start with the night
before. I usually have my four year old grandgirl on Saturday night (or she
is forced to tolerate her three year old brother tagging along:) and it is
the time I get things ready for the kids' Sunday School I teach and
Children's church. Sometimes, we visit family or friends or we just hang
around the house and prepare for the week ahead.
Yesterday, I didn't have my grandlittles the night before or for church so
after we talked to some of the church members and rounded everyone up, we
stopped by our oldest son's house to visit their family. They live between
our house and the church so a quick visit is easy to fit in.
We were blessed with an unplanned lunch and a very enjoyable time of
sharing. We ate deli turkey and cheese sandwiches and salt and vinegar
chips. When we got back home, the teen girls --- our 14 year old niece was
here --- watched a movie and our youngest son played games on his dad's
computer. My husband rested and went to work and I got some laundry done,
did some dishes and tidied up the kitchen a bit. Before we knew it, dinner
time was upon us. We ended up having turkey burgers from ground breast meat
and topped them with jalapenos and extra sharp cheddar cheese. Our daughter
made a big and delicious salad and she and her cousin ate veggie burgers.
Right before dinner, I made a whole grain banana walnut bread and put it in
the oven. It filled the entire kitchen with such a wonderful fragrance! I
made two loaves and wrapped one in wax paper and took as a gift for Nana,
Papa, the twins and anyone else there. They loved it (especially Papa!) and
everyone here loved it so I thought I would break from my posting freeze
from the frenzy and share it:
A quick note about the site I found this on - there is an email newsletter
available and I think maybe an RSS feed. I signed up for the email, I think
it was. Anyway, here is the recipe:
Whole Grain Banana Bread
• 1/3 cup unsalted butter, softened at room temperature
• 1/4 cup honey
• 1/4 cup packed natural brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cup mashed over-ripe bananas
• 1 3/4 cup white whole wheat flour
• 1/2 tsp kosher salt
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/4 cup water
• 1/4 cup chopped walnuts
• 1/2 cup dark chocolate chips, preferably 60% cocoa
1. Preheat the oven to 325 degrees.
2. Lightly grease a 9x5 inch loaf pan with butter.
3. Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
4. In another large bowl, combine butter, honey, and sugar and beat for two
minutes. Add the eggs and lightly beat until just combined. Mix in bananas
and vanilla -- do not over mix. Gradually beat in the flour mixture in
5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into
6. Stir in, by hand, the chocolate chips and chopped nuts.
7. Pour the batter into the pan and bake at 325 for 52 minutes. (test for
doneness being careful not to over bake as it may dry out the bread)
8. Remove from pan and place on a wire rack to cool. If you plan to serve
this to guests and want clean slices, then allow it to cool for 30 minutes.
If you want to enjoy some melt-in-your-mouth, out-of-this-world, warm banana
bread, then dig in after 5 minutes.

In & From my Kitchen

In & from my Kitchen:
1. Black bean salsa: Another recipe first shared by Ms. Debby ;) She got a
jar of this for a Christmas gift and started making it herself. She served
Lauren and I a bowl of it with tortilla chips one of the nights during the
ice storm. Her son, Timmy ... some of you may feel you know them by now ...
called and declared that day a great day for a "Gathering" and that is
precisely what we did! The guys hung out here watching television, playing
games, and sliding down hills and the ladies ate soup, jalepeno corn
fritters, this salsa and MORE and watched movies! Temple Grandin was one and
we LOVED it. What an amazing true story!
Okay, here is the recipe and it is easy as can be. If you want, you can just
buy a can of Busch's black beans because it is on the sleeve of cans here.
1 can Bush's Best Black Beans, drained (can also use blackeye peas)
1 can white shoepeg corn, drained
1 can diced tomatoes (basil, garlic, oregano flavored)
1 can Rotel® tomatoes
8 oz. Italian Dressing (we used light)
Chopped onion to taste
Chopped jalapeno to taste
Mix all ingredients together and marinate in refrigerator for at least 1 ½
hours. Serve with tortilla chips (lime flavored are the best).

2.) Vegetarian lasagna: Lauren made this here one night and we just loved
it. So delicious. When we heard Mickey (Debby's MIL and Timmy's grandmother)
passed away, she made another pan and we took it over there. It was served
to a large crowd right after the funeral and one man from Italy said to tell
her that it was wonderful!
Recipe coming. I thought I had the magazine page out here but she has used
it again so I will get it and edit it in!
3.) Vickilynn's bread. I have made this for years and the recipe is probably
on here tons of times but I'll share it again just in case. I making all of
our bread and baked goods again so it is nice to have reliable, tested, and
big batch recipes to use!
Recipe By :Vickilynn Haycraft © 2000
Serving Size : 72 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 cups water -- warmed to 100-110
3 tablespoons yeast -- SAF
6 cups whole wheat flour
2/3 cup olive oil
2/3 cup honey
2 teaspoons salt
1 cup gluten, wheat
9 cups whole wheat flour -- more or less as needed
In a large mixing bowl (I use a Bosch) place warm water, SAF yeast and
4 cups flour. Stir to mix well, then cover and let sponge 30 minutes.
Stir to punch down; add oil, honey, gluten and salt. Mix to blend; add
2 cups flour and turn mixer on low. Add flour by 1/2 cupfuls until dough
cleans the sides of the bowl and is no longer sticky. Knead on low speed 6-
8 minutes. The flour amount is approximate, use only enough flour to cause
the dough to pull away from the sides of the mixer bowl. Do not add more
Let dough rise in covered bowl 30 minutes until doubled. Punch down dough
place on oiled counter and divide into six pieces. Form loaves and place in
greased loaf pans. Let rise in warm oven (turned off) until 1 1/2" above the
rim of the pans.
With loaves still in oven, turn oven on and bake at 350 degrees for about 30
minutes or more, until done.
Remove from oven and cover with clean towel to soften crust.
"Makes 6 loaves, each 12 slices. Each slice is 2 points"
Per Serving (excluding unknown items): 127 Calories; 3g Fat (18.3% calories
from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
66mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other

4.) Meat/cheese/pizza roll: My son's favorite and he was here from college.
We make this all kinds of ways but this time, I made four loaves of dough
and put two into bread pans. The other two were rolled out in rectangle
sheets and I made them similar to how I do our cinnamon rolls. I spread
pizza sauce over the entire area and covered in cheese. These were rolled
back up and baked. Big hit!
5.) Cinnamon rolls: I have made these in a variety of ways. This time, I
made a six loaf batch of Vickilynn's bread and rolled two rectangles out of
two of the loaves. I generously spread butter across each and sprinkled lots
of cinnamon and brown sugar on top. I rolled them up and cut them in 1-2
inch segments and then baked until no longer doughy on the inside.
I topped with a cream cheese frosting I adapted from the Cinnabon's you find
in some malls.
A block or two of cream cheese is blended and softened first. Then a stick
or so of room temperature butter is added and blended up .When creamy, I add
powdered sugar to taste, vanilla, and freshly ground nutmeg. I spread this
on hot cinnamon buns and then give another grate or two of fresh nutmeg on

6.) Oatmeal peach bread: Another one I thought the recipe was on hand for. I
will edit it in! It was whole grain and really delicious. Debby left some
peaches from a local orchard (same place I got ours before I used them all
up ) and they were already peeled and the seeds removed. I chose this bread
out of the whole grain cookbook my mom gave me and it was just right with a
cup of coffee.
7.) Broccoli chowder. I make this up often. I have shared it before --- I
just sautee onions in a small amount of butter and olive oil. I add chopped
garlic and sprinkle flour over the pan of sizzling goodness. I whisk it
around a few times and then add a couple of cups of chicken broth and let
it simmer for a few minutes before adding milk ... enough to stir everyting
smoothly.I let it cook long enough to get creamy and then add steamed
broccoli and shredded cheese. Just about any cheese will work. Sometimes, I
top with shredded parmesan.
8.) Chicken alfredo style spaghetti. This was a throw together dish! My DIL,
Brandy and three of our grandlittles were here for one of our Wednesday's. I
wanted something quick so we could watch a movie (we didn't end up having
time!) ---
I just sauteed butter, olive oil, and chopped onions for a few minutes
before adding some pressed garlic. I added a few shakes of flour and used a
whisk to make and keep everything smooth. Next was a guessed amount of milk
and I kept whisking. I added onion salt, pepper, and dill. Added lots of
parmesan cheese and did all of this while spaghetti pasta cooked on the
stove. I also cooked chicken breasts I had cut into bite sized pieces in a
skillet with some seasoning and butter with olive oil. The drained pasta was
stirred into the creamy and cheesy mixture with a squirt of lemon juice.
This was all topped with the cooked chicken bites. More lemon juice went
over the plate right before eating. Amazingly good!

Stevia Cookies, Jalapeño Cornbread & Crockpot Soup

A beloved friend gifted us with a bag of Stevia sweetener and I wanted to
make something using it when she came by today. She was bringing some things
to help me on my next trip to the children's hospital with my sister and
nephew and I wanted to have things here to serve. She brought supplies for
jalapeño corncakes and I had ready to eat soup for us to eat them with.
Anyway, the cookies were okay but not my favorite. They were a bit crumbly
but similar to shortbread. I'm sharing the recipe anyway even though I
usually don't share those I don't like much. The reason for this time is
because I was out of ingredients and made so many substitutions that I think
it contributed to the end results and maybe following it exactly will fare
The stevia I have is a Stevia in the Raw so it would need more than the 1/2
t. listed here for stevia powder.
I used 1/4 cup of Splenda and 1/4 cup of Stevia.

Stevia Chocolate Chip Cookies
Makes about 4 dozen cookies
• 2 cups all-purpose flour
• 3/4 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1 egg
• 1/2 teaspoon white stevia powder
• 1 teaspoon vanilla flavoring
• 1 cup salted butter, softened
• 1 1/4 cups chocolate chips
1. Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*
2. In a medium mixing bowl, sift together the flour, salt, and baking
powder, and set aside.
3. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well
with a wooden spoon or an electric hand-held mixer. Slowly add the butter,
continuing to beat until the mixture is smooth and creamy.
4. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring
well with a wooden spoon after each addition. Fold in the chocolate chips.
5. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches
apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.
* Instead of greasing a cookie sheet, you can cover it with parchment paper,
which makes for quick and easy cleanup.

Debby's Jalapeño Cornbread Skillet Cakes in Memory of Mickey
Mickey was Debby's Mother-in-Love and they have been together four to five
days a week for over a year now and on the phone daily the few times in
between. Debby drove over an hour to and from Mickey's to care for her
through chemotherapy, for doctor's appointments, to cook, clean, and care
for every need. The two women were in almost constant contact in the fifteen
or so years we've known them and by what I could tell, the same was true for
the many years before that.
One of the countless things Mickey taught Debby over the years was corn
fritters. She learned the basic version but loves spicy things and started
adding 2-4 diced jalapenos and packed them along with thermoses of homemade
soup on hospital trips. We have eaten these so many times since she first
shared some with us and I took two Ziploc bags on my last hospital trip for
my nephew. They were devoured by all of us!
The tricky part will be measurements because there aren't any!
I remember Mickey making these once when I went with Debby to her house for
an overnight visit and I will probably always think of her and now Debby
when I make these. The "amounts" I'm sharing here make about 8 (few inches
each) round fritters.

Corn flour or corn meal is shaken into a mixing bowl. One egg is added and
enough buttermilk to make a thick batter. 2-4 jalapenos are stirred in (2
for mild to medium and 4 for HOT) and a griddle is heated and greased. We
used olive oil on some and coconut oil on the others and both had great
results. The batter is spooned in circles (about the size of small to medium
pancakes) and cooked a few minutes per side.
I made another batch that I added my touches on and will make both versions
from now on depending on what we will be eating them with.
I shook some corn flour into my mixing bowl and sprinkled a small amount of
all-purpose flour on top. I added two eggs and buttermilk and then added 2
jalapenos I chopped in the small bowl of food processer. I added two eggs
because I used more corn meal and other ingredients in order to make more
than 8. I don't recall the quantity but I filled two quart size Ziploc bags.

These were eaten with a bean soup I made in the crockpot the night before
and I transferred it directly to a stainless steel thermos. It was still
steaming many hours later! Three adults enjoyed small bowl after bowl of

Crockpot White Chili
--16 oz bag of frozen white corn
--2 cans of White Beans
--1 4 oz can of green chilies
--1/2 chopped white onion
--2 minced cloves garlic
--1 cup vegetable broth
--juice from one lemon
--1 1/2 t cumin
--1/2 t Italian seasoning
--salt and pepper to taste
--mozzarella cheese (optional)
The Directions. (Notes are from recipe author, not me.)
--Pour everything into crockpot.
You don't need to drain and rinse the beans, or drain the chilies.
Cook on low for 8-9 hours, or high for 4-6. I cooked this for 6 hours on
low, and the onions were still too crunchy, so I flipped it to high for
another hour.
Serve with shredded mozzarella cheese (optional)