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!
Friday, March 4, 2011
Wednesday, March 2, 2011
Whole Grain Banana Bread
TUESDAY, FEBRUARY 1, 2011
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
Ingredients:
• 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
Preparation:
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
thirds.
5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into
batter.
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.
http://www.wholegraingourmet.com/recipes/40-bread/32-whole-grain-banana-brea
d.html
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
Ingredients:
• 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
Preparation:
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
thirds.
5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into
batter.
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.
http://www.wholegraingourmet.com/recipes/40-bread/32-whole-grain-banana-brea
d.html
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!
VICKILYNN'S AWARD-WINNING BREAD - 6 loaf
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
flour.
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.
Description:
"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
Carbohydrates.
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
top.
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!
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!
VICKILYNN'S AWARD-WINNING BREAD - 6 loaf
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
flour.
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.
Description:
"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
Carbohydrates.
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
top.
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
better.
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
this!
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)
http://crockpot365.blogspot.com/
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
better.
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
this!
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)
http://crockpot365.blogspot.com/
Tuesday, February 1, 2011
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
Ingredients:
• 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
Preparation:
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
thirds.
5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into
batter.
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.
http://www.wholegraingourmet.com/recipes/40-bread/32-whole-grain-banana-brea
d.html
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
Ingredients:
• 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
Preparation:
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
thirds.
5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into
batter.
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.
http://www.wholegraingourmet.com/recipes/40-bread/32-whole-grain-banana-brea
d.html
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!
VICKILYNN'S AWARD-WINNING BREAD - 6 loaf
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 flour.
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.
Description:
"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 Carbohydrates.
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 top.
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!
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!
VICKILYNN'S AWARD-WINNING BREAD - 6 loaf
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 flour.
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.
Description:
"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 Carbohydrates.
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 top.
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!
Wednesday, January 12, 2011
January Kitchen Notes
Cinnamon rolls with cream cheese icing, loaves of bread hot from the oven, soups simmering on the stove, and baked dishes radiating heat from the oven to cover the kitchen; glimpses from my kitchen!
Since I last wrote, we have been our regular flurry of activity. Kids home from school, college kid home for a few more days (sugar sweet:) and visiting with our grown and on their own. Grandbabies weaved in and out of all this busyness and shared meals at the table... these are a few of our favorite (and recent) things!
A quick additional list of what we've eaten and prepared since my last posts:
* Lauren's first homemade peach pie using purchased, rolled out crust with a lattice top.
* Egg sandwiches with a variety of breads, cheeses and seasonings and with fresh garlic rubbed on the pan seared bread slices.
* Spaghetti and garlic bread.
* Warm vanilla milk (a pot or cup at a time).
* Hot chocolate with cream and peppermint or cream and topped with cinnamon and nutmeg.
* Broccoli soup.
Goodness, there were so many things I had hoped to add but they have all scattered themselves into quiet corners. Recalling them might take some time so I will just scoot them out to you as I drag them out.
Hoping all is well in your kitchens and that the Lord's provisions are beautiful meals and nourishment to offer loved ones and any God sends your way!
Since I last wrote, we have been our regular flurry of activity. Kids home from school, college kid home for a few more days (sugar sweet:) and visiting with our grown and on their own. Grandbabies weaved in and out of all this busyness and shared meals at the table... these are a few of our favorite (and recent) things!
A quick additional list of what we've eaten and prepared since my last posts:
* Lauren's first homemade peach pie using purchased, rolled out crust with a lattice top.
* Egg sandwiches with a variety of breads, cheeses and seasonings and with fresh garlic rubbed on the pan seared bread slices.
* Spaghetti and garlic bread.
* Warm vanilla milk (a pot or cup at a time).
* Hot chocolate with cream and peppermint or cream and topped with cinnamon and nutmeg.
* Broccoli soup.
Goodness, there were so many things I had hoped to add but they have all scattered themselves into quiet corners. Recalling them might take some time so I will just scoot them out to you as I drag them out.
Hoping all is well in your kitchens and that the Lord's provisions are beautiful meals and nourishment to offer loved ones and any God sends your way!
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