Strawberry-Rhubarb Hand Pies
3/4 cup diced strawberries
3/4 cup diced rhubarb
1 T cornstarch
2 T sugar
2 1/4 cup flour
1/4 tsp salt
1/4 cup sugar
1/2 cup butter
1/4 cup lard or shortening
3 T cold water
Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).
Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.
Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.
1 cup sugar, 1 cup roughly chopped mint, 1 cup water. Bring to boil, simmer 10 min. Remove from heat. Let cool to room temperature. Use 1 cup syrup to make 1/2 gal. tea.
This has been a busy week for us. On Friday, the girls and I cut some mint to try a new recipe.
We wanted to make mint syrup. One cup water, one cup mint and one cup sugar. Bring it to a boil, reduce heat slightly, let simmer for 10 min. Turn off heat and let it cool to room temperature.
For a half gal of tea, we used 1 cup mint syrup and then filled up the half gallon with water. It is absolutely delicious!! I have been making mint tea for years and I definitely think this is the best.
After making the mint syrup, we all worked in the garden. We had to take down the old fence we had put up last year to keep the chickens out, pulled up the stakes and the tomato fence. Then we got the tiller out and started getting it tilled. We had high hopes of getting the plants in the ground but the rain was faster than we were. Oh well, hopefully tomorrow (or the next day). We have had rain all weekend.
Yesterday, we went to the Greensboro Science Center with Dave, Jess and kids. We had a great time!
So much to see and do!
Well, that’s about it for now. We will be starting revival at church tonight so I guess I better be getting my crew ready to leave. I hope you all have a great evening and God bless.
4 cups milk (your choice whole-skim)
1/2 cup powdered dry milk
1 tablespoon vanilla extract
4 -6 tablespoons sugar (Splenda or honey) = 1/2 cup
1/2 cup yogurt starter (unflavored plain yogurt with active cultures)
Set 1/2 yogurt starter out to warm to room temperature.
Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). About 180 degrees. Cool the milk-about 110 degrees- (to a “barely warm”/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
Stir in yogurt starter (do not whip but mix very well!).
“Cook” the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.
Read more at: http://www.food.com/recipe/vanilla-yogurt-homemade-58661?layout=desktop&oc=linkback
I got this original recipe from http://www.lynnskitchenadventures.com/2009/08/easy-homemade-berry-yogurt.html#respond. I have altered it some to suit our tastes.
Homemade Flavored Yogurt ( leave the jelly out if you want plain yogurt)
- 4 3/4 cups milk at room temperature ( do not use fat free milk, it does not work well)
- 8 ounces of high quality plain yogurt (yes this is more than most recipes, but it works)
- 10 tablespoons of powdered milk
- For flavored yogurt use:
- 1/4 cup of jelly or jam or 1/2 cup pureed sweetened fruit (I have frozen fruit already sweetened that we picked this summer)
Milk must be at room temperature! I measure it out and place it in a bowl that is covered for a few hours or heat milk to 180 degrees then cool to between 100 and 110 degrees. Once the milk is at room temperature mix together the remaining ingredients(these need to be room temperature as well) , including the jelly or pureed fruit . I find this mixes together best in a blender. I let mine sit for a while after blending as I did not want frothy yogurt. But if you are just making plain yogurt you can mix together with a whisk. I then fill my yogurt cups and heat for 12 hours. Yogurt makers are different. Adjust time according to your maker. Remove jars from yogurt maker, refrigerate, and enjoy.
For a quart of yogurt, you need:
1 quart of milk
1/2 cup dry milk powder (not absolutely necessary but makes it thicker)
1/4 – 1/2 cup yogurt starter (plain – not vanilla – yogurt) room temperature
Mix the milk and dry milk powder well. Heat in microwave to 180 degrees. Cool down to 115 degrees. To cool faster put pot in a pan of cold water. When cool, add a yogurt starter to a small amount of milk. Add all milk and whisk well. Pour milk into a yogurt maker and incubate for 6 to 8 hours. Refrigerate. Serve!
I got this recipe from http://homejoys.blogspot.com/2008/10/make-it-yourself-yogurt.html
- 1 stick butter melted
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)
Freeze the whoopie pies for up to three days.
- Preheat the oven to 350°.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completelely
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies
I got this recipe years ago from the back of a marshmellow creme container. I have used it since for making fudge. It is easy and delicious.
Fantasy Fudge in the microwave
3/4 cup butter, 3 cups sugar, 5 oz. evaporated milk, 1 12 oz package chocolate chips (2 cups), 1 7 oz jar marshmellow cream, 1 tsp. van.
Microwave butter in 4 qt glass bowl on high 1 min. Add sugar and evaporated milk. Mix well. Microwave on high 3 min. Stir. Microwave on high 2 min. Stir. Microwave on high 3 min. Stir. Microwave on high 2 min. Stir. Remove from microwave, add chocolate chips. Stir until chips are melted. Add remaining ingredients. Mix well. Pour into greased 9 x 13 cake pan. Cool at room temperature. Cut into squares. Makes approx. 3 lb.
I use this same recipe for peanut butter fudge, vanilla, and butterscotch. Just substitute the chocolate chips with peanut butter chips or whatever type you are using. When making chocolate fudge, we prefer milk chocolate chips.
I thought I would share with you all this super easy pie recipe. I don’t know the name of it but years ago when I worked, one of the ladies I worked with used to make this a lot. It uses simple ingredients and takes very little time.
I used 1 store bought graham cracker pie crust. For the filling use, 1 container cool whip, 1 pkg cream cheese-both at room temperature. Add 1 tsp. vanilla and 1/2 cup powdered sugar. Mix with your mixer until well blended. Pour filling into pie crust. Then for the topping I used fresh strawberries and a little strawberry glaze. Set in fridge for a little while to chill, then enjoy. You can make this with blueberries, peaches, almost any type of fruit. If you do not want to use the store bought glaze you can always just add sugar to the fresh fruit and let it make its own glaze. Its all up to your taste.
Well, Julie ended up with strep throat. She started running a fever yesterday. I called the doctor’s office and he called us in a prescription. Needless to say, we will not be going to church today. Just staying home and recuperating.
I hope everyone has a great Sunday and God bless.
Here is the recipe I use to make sausage balls. 2 1/2 to 3 cups biscuit mix, l pound sausage, 10 oz shredded cheese. The sausage and the cheese need to be room temperature. I use cheddar cheese. Any sausage will do. If you have your own that is great but if I am buying it from the store, I prefer to get the less expensive brand. They usually have more fat content and I think that makes them better. This is a hands on recipe. Then only way I have found to mix it all together is with my hands. First I mix the sausage and cheese together then gradually add the biscuit mix a little at a time, making sure it mixed well each time. Then form into balls. Bake at 300-325 for 15-20 min. Let cool and enjoy. These are one of our family’s favorite holiday treats. God bless.