Sunday, December 27, 2009
Just because you all mean so very much to me I am hosting my first blog giveaway. To enter and win your very own Monogramed Cake Carrier, just join my blog and leave me a comment. Make sure you include your email address so I can contact you when you win.
Your cake carrier will be in color of your choice with your monogram. Deadline to enter is January 15TH.
The "courage" to dream again
The "courage" to let go and let God have complete control
The "courage" to face and overcome my fears
The "courage" to step out of my comfort zone
The "courage" to trust again and allow people in to my life
The "courage" to be myself and not worrying about what others think
The "courage" to let my past hurts go and to begin to live again...
Posting these needs took courage today, but I did it! The people in my life would be shocked to read this, they think I have it all together, but the one thing I am really good at is letting people see only what I want them to. I may look brave on the outside, but the heart has a story that has never been told. This is the year I will have the courage to overcome the hurts. This is the year I will begin to dream again.
As I reflect on this past year and look ahead to the new year I can't help but to think that my fondest memories were made on our family vacation to Lake Lure. Especially the ones we created when we went horseback riding. Even though as a child I had been exposed to horses and learned to ride my husband and boys had never experienced how exciting and fun it could be. I remember how nervous they all were, including myself since it's been over 28 years since I had ridden. But when all was said and done we agreed that it was one of the most memorable things we had ever done together. The memories that we created that day will keep is warm in the winter of our lives...
As I approach the new year I want to embrace it with the same excitement and courage that I did riding that day. I want to step outside my comfort zone and take chances on dreams that until now I have only hidden in my heart. The worse thing that could happen is I fail, but at least I will have tried and the greatest thing that could happen is that I succeed, something I will never know if I never try. The bible says that without a vision people perish; because of hurts and failures in my past I have all but stopped dreaming, so my prayer for the new year is for God to renew my dreams and give me the strength and courage to get back up on the horse and to ride again in the direction that He would have me go. If there are dreams in your life that you have put on hold, I pray that you will have the courage this year to a step towards fulfilling them and that God will give you the strength and courage that you need to see them come true. Ephesians 3:20 Now unto him that is able to do exceeding abundantly above all that we ask or think, according to the power that worketh in us.
2 (6 oz.) pkg. butterscotch morsels
1 (6 1/2 oz.) can peanuts
1 (5 oz.) can chow mein noodles
Melt morsels over medium heat. Stir in peanuts and noodles. Spoon onto wax paper. Shape into haystacks.
What an ablsolutley wonderful day! I had so much fun delivering homemade bread to neighbors and friends. I also carried a jar of my orange marmalade along with each loaf. I told my husband that I had Christmas today...One of my neighbors that I normally just send a card to had been on my mind a lot lately so I decided to carry her some bread. She had seen me from the window as I walked up the driveway and tears filled her eyes as she realized I was bringing her a gift. She just couldn't beleive that I would think to bring her something, especially since she is caterer and is always cooking for everyone else. As I wisherd her Merry Christmas she begin to cry harder and then told me that she has just found out that the doctors had found another spot on her dads liver. God opened the door for me to pray for her and we then we laughed and cried together. We never know when God has an apppointed time and place for us to be to do his work and share His love. Always keep your hearts open to hear His voice and allow Him to use you...
Just finished two cake plates and a cookie jar for my sisters. Now I just have to finish my cookies and cheesecakes and then I can't wait to give them. I'm already excited about what I might make them next year! I just love homemade gifts, I honestly think I like giving them better then anyone likes getting them.
1/2 c BUTTER
1/8 ts PEPPER
1 CUP OR 2 CANS SICED MUSHROOMS
8 0Z PASTA
1/2 CUP CHOPPED GREEN PEPPERS
1/4 CUP FLOUR
3 CUPS SHREDDED TURKEY
2 1/4 CUPS CHICKEN / TURKEY BROTH
1 CUP HEAVY CREAM
1 CUP SHREDDED SHARP CHEDDAR, PROVOLONE, MOZZARELLA, SHREDDED PARMESAN
1 ts SALT
COOK SPAGHETTI PASTA WITH GREEN PEPPERS, DRAIN AND SET TO SIDE
MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES. ADD
FLOUR AND COOK UNTIL LIGHT BROWN
ADD 2 CUPS BROTH, CREAM, SALT, PEPPER. COOK OVER LOW HEAT,STIRRING UNTIL
BUTTER A 2 QUART CASSOROE DISH AND PUT DOWN A LAYER OF NOODLES
COVER NOODLES WITH 1/2 OF TURKEY AND THEN 1/2 OF MUSHROOM SAUCE
COVER THIS LAYER WITH CHEESES OF CHOICE AND THEN REPEAT LAYERS STARTING WITH NOODLES AND ENDING WITH CHEESE
POUR THE REMAINING BROTH OVER THE CASSOROLE
BAKE IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.
**IF YOU'VE NEVER REALLY COOKED WITH A ROUX OR MADE HOMEMADE CREAMS YOU CAN USE A CAN OF MUSHROOM SOUP AND CREAM OF CHICKEN SOUP AND SKIP THE MUSHROOM CREAM MIXATURE.
**I'M A CHEESE LOVER SO I JUST LISTED SOME OF MY FAVORITES TO USE, YOU CAN USE YOUR FAVORITE AND THE AMOUNT CAN VARY, AS LITTLE OR MUCH AS YOU WANT.
Saturday, December 12, 2009
4 1/2 cups all-purpose flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
Pecan halves, for garnish
Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.
To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins
1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.
Monday, November 23, 2009
This is absolutley the easiest Jelly you will ever make and the greatest things is everyone will think you spent hours slaving away over a hot stove stirring until your arms were ready to fall off. Infact it's so very easy that when someone requests your recipe you will be embarressed to give it to them; but we all love to share our recipes and besides I've never trusted a cook that didn't like to share.
7 cups unsweetened bottled apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 teaspoons butter
1 cup red-hot candies
9 cups sugar
Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: about 13 half-pints.
(Click on pictuer to enlarge)
4 large seedless oranges
8 cups sugar
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
Friday, November 13, 2009
Since I've just joined I didn't have enough time to whip anything up so I thought I would invite you to one of my favorite places. The "JustBaked Bakery" at Topsial Beach...They have the most delicous freshed baked treats; and as my mom likes to remind me when you don't have the time, you take the time to run to the Bakery. I especaially love the Chocolate Croissants. (Click on images to enlarge)
Thursday, November 12, 2009
Granny's Olde Fashion Tea Cakes
1 3/4 cup granulated sugar
1 cup butter or shortening
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pure vanilla Extract
Cream together sugar and butter or shortening. Add eggs, one at a time. Beat well. Gradually add flour, baking soda and salt, then add vanilla extract. Knead dough and roll it out on floured surface very thin. Cut with biscuit cutter or glass tumbler. Bake in 325 degree oven for 8 to 10 minutes. Makes 5 dozen
Lucious Lemon Squares
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs 2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Wednesday, November 4, 2009
Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.
Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.
Cream butter and sugar. Add eggs one at a time. Stir in vanilla, in a separate bowl combine all dry ingredients and then combine with butter mixture.
Preheat oven to 350 degrees and bake 18 - 24 minutes.
Yields 12 Cupcakes
Brownie Caramel Walnut Pie
1 (9 inch) unbaked pie shell1/2 cup chopped walnuts (or pecans)
20 caramels unwrapped
1 14oz can sweetened condensed milk
1 egg beaten
1 Tablespoon margarine melted
1 (6ounce) package chocolate chips (1 cup), melted
Preheat oven to 325 degrees.
Preheat oven to 325 degrees. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup sweetened condensed milk. Spoon over walnuts. In mixing bowl, combine egg, margarine and remaining milk; mix well. Stir in chips. Pour chocolate mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers. Whipped topping is optional.
Saturday, October 24, 2009
Aunt Judy's Sweet Potatoe Delight
Don't ask me what catagory to put this in or if it's dessert or a side dish; this belongs in a catagory of it's own, it's rich, sweet and decadent....but it is still sweet potatoes, so just make it and enjoy is like I do.
Ingredients: 1 & 1/2- Pkgs Ritz Cracker/Crushed
2- Sticks Butter
1- 8 ounce Cream Cheese/Soft
1 &1/2-Cup Sugar
1- 8 ounce Cool Whip
3- Cups Mashed Sweet Potatoes
1- Tsp. Vanilla
Instructions: Combine crackers with one stick melted butter and press into bottom a casserole dish; bake for approx. 10 minutes in a preheated 350 degree oven - to make a crust. Let cool completely. Now cream together 1 stick butter with cream cheese, mix well before adding 3/4 cup of sugar, after blending well fold in Whip Cream. Spread over crust. Mix 3 cups mashed sweet potatoes with 3/4 cup of sugar and 1 tsp vanilla until well blended. Spread over cream cheese. Refrigerate at least one hour before serving.
Topping: Toast 3/4 cup of crushed pecans with 1/2 cup of shredded coconut in 1 Tbl. of butter in a sauce pan on top of stove with 2 Tbl. brown sugar. This will make a nice crunchy praline topping for your sweet potatoes. Topping is optional, but the praline is my favorite, Aunt Judy just uses pecans and I have also topped it with a thin layer of Cool Whip.