MerryHeartCrafts.comMountain Momma… Country Living

CHAI TEA MIX

1 cup dry powdered milk

1 cup non-dairy powdered coffee creamer

1 cup French Vanilla flavored non-dairy powdered coffee creamer

2 1/2 cups sugar

1 1/2 cups unsweetened instant tea

2 tsps. cinnamon

2 tsp. ginger

1 tsp. cloves

1 tsp. nutmeg

(Most recipes call for cardamom as an ingredient, but it so expensive, so I just use nutmeg instead…use whatever you have!)

Combine all ingredients in a large bowl with a wire whisk.  Add small amounts to a blender or food processor and blend until it becomes a fine powder.

Store in an airtight container.  To serve – add 3 tsps. to a mug of hot water, add a dash of milk.

I got this recipe from Mrs. Nadine at http://nadinesnook.blogspot.com/

Marie’s Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pureed pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped nuts
powdered sugar

Beat eggs on high 3 min.  Gradually beat in sugar.  Stir in pumpkin, lemon juice.  In a separate bowl, mix dry ingredients.  Fold into pumpkin mixture.  Spread into a greased 15X10X1″ pan.  Top with nuts.  Bake at 325 degrees for 15 min.  Turn out onto a towel sprinkled with powdered sugar.  Starting at the narrow end roll towel and cake together, cool and unroll.  Use wax paper to turn it out on. 

Filling

1 cup powdered sugar
6 oz cream cheese
4 tbsp butter-softened
1/2 tsp vanilla

Beat until smooth.  Spread over cake roll.  Roll up pumpkin roll and chill well.

Angel Punch–1/2 gal. pineapple sherbet, 1 large can orange juice, 1 large can apricot nectar, 1 2 liter ginger ale.  Everything needs to be nice and cold when you mix it together.

Hello ladies, I’m sorry I haven’t posted in a while.  For some reason, things have been busy around here and it’s been difficult for me to make a post.  Grace is feeling better and I thank you all for your prayers for her.  So far, we have been blessed that no one else has gotten sick.

We are on Thanksgiving break from school.  The girls are very happy.  Today is planned out as just a fun day.  We will watch a movie, The Prince of Egypt, also play a few games, and listen to Christmas music.   I will also be busy baking today.  We are doing Thanksgiving at Jessica’s.  Everyone is bringing something.  I am to bring the rolls and the ingredients for punch.  The punch we all love is called Angel Punch.  Jessica’s grandmother, Marie would always make this punch at Thanksgiving and Christmas.  We really like it.

My bread machine just beeped so it is time to start shaping the rolls.  I better get busy.  I pray you all have a safe and happy thanksgiving.  God bless.

Today I tried a new recipe.  Gingerbread coffee creamer.    I got the recipe from food.com I added 1 cup powdered milk to the recipe, as I like mine extra creamy. 

The girls and I made molasses cookies today.  They are one of my favorites.  I thought I would share the recipe I use:

1 cup butter- softened, 1 1/4 cup sugar, 1/2 cup molasses, 2 eggs-slightly beaten, 1/4 tsp salt, 2 1/4 tsp. baking soda, 2 1/4 tsp. ground ginger, 1 1/4 tsp. ground cloves, 4 cups flour (I use 3 cups whole wheat and 1 cup unbleached all purpose)  Combine all ingredients and drop by spoon onto cookie sheet.  Bake at 350 degrees for 10 min.  Sprinkle tops with sugar.

These cookies always make me think of fall, however it has been pretty warm here today, upper 80′s.  The night temperature though has been cooling down nicely.  It was mid 50′s this morning, nice sleeping weather. 

Enjoy your day and God bless.

My accomplishment for the day.  This cake goes by several different names.  Some call it a stack cake.  Some call it a lassie (molasses) cake.  No matter what name you call it, it is just plain GOOD.  When I was growing up in the mountains of southwest va, this cake was very popular among my mom’s family.  You very seldom had any type of family get together that someone didn’t make this cake.  Of course, as a young girl I took this for granted.  Ate the cake and never thought about learning to make it myself.  Then we moved away from family and of course I wanted me some stack cake.  I called my aunt and got the recipe.  It has taken much trial and error but I think I’ve just about got it right.  This is a recipe I want to pass down to my girls.  Old mountain recipes will be lost if we don’t teach the next generation how to make them (even if they don’t want to learn).  If anyone is interested in the recipe, here it is:  1/2 cup oil, 1 cup sugar, 2 eggs,   1 1/2 tsp. ginger, 1/2 cup hot water, 1/2 cup molasses, 3 cups self-rising flour.  Mix all ingredients together.  Turn mixture onto floured surface.  Knead until slightly stiff.  Divide into 6 parts.  Put wax paper into round cake pans. ( I do three at a time)  Take each section of dough, spread out thinly in cake pans.  Bake at 350 degrees for 10-12 minutes. Romove from oven.  Place on cooling rack.  Repeat process for the other 3 sections.  Spread apple butter between the sections.  Let set overnight to allow the apple butter to moisten the cake layers.  Then serve.  Many enjoy this cake with buttermilk.  Any questions, just leave a comment or e-mail me.  Enjoy and God Bless.