Author: dforgiven

Update

Hello everyone!  I hope all is well in your life.  I still do not have my computer back but I thought I would post a little update while I had access to a computer.   The keyboard Dave ordered for Grace’s computer did not work so she is still using mine.  Oh well, the things we do for our children!

We have been busy here.  The garden is doing fairly well.  We have had tons of rain though.   We have been harvesting beets, cucumbers, carrots and such.  We planted a new type of beet this year.  They are called Chioggia beets or candy striped beets.  They look like this http://www.rareseeds.com/chioggia-bassano-beet.  They are really pretty.  I will definitely be planted them again.  I want to try out a new pickled beet recipe refrigerator pickled beets.

We picked blueberries last week.  We made blueberry freezer jam using the pomona pectin.  I really like using it.  Thanks, Cheryl, for telling me about it.   We also made homemade blueberry ice cream.   So good!!!

I’m sure there is lots more going on around here but I just can’t seem to remember it all.  That’s what happens I guess when I don’t do a post for a long time.  I hope you all have a great Sunday and God bless.

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Computer Problems

I wanted to let everyone know we are experiencing computer problems.  That is the reason I have been missing in action.  Hopefully, all this will be fixed by the weekend and I will be back by next week.  I hope everything is going well with all you and your families.  Enjoy your day and God bless.

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Raisin Walnut Granola

3 cups oats-old fashioned or quick cooking, 1/4 tsp. salt, 1/3 cup veg. oil, 1/4 cup honey, 1 tbsp. vanilla extract, 1/3 cup chopped walnuts, 1/3 shredded coconut, 1/3 cup raisins.

Preheat oven to 350 degrees.  Mix all ingredients except raisins in a mixing bowl.  Spread mixture on a cookie sheet.  Bake mixture for 15 min. stirring once in the middle of cooking. Remove granola from oven, stir.  Let cool for a few min.  Add raisins and stir to combine.  When cooled moved to an airtight container.

I got the original recipe for this from theprudenthomemaker.com.  I have changed it some to suit our tastes.

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VBS

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Hello everyone!  I hope you are all having a good week so far.  Last week was pretty busy for us.  Seems like VBS is always a busy time.  Our theme this year was “Hip Hopping for Jesus”.  The kids all seemed to have a great time.

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Julie dressed for the part.  All the workers dressed in 50’s style.  I somehow didn’t get a picture of Grace.

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We enjoyed our moon last week and finally (after years of trying) managed to get a good moon picture.  Our place was so bright at night, we had a cat bird that sang all night. I guess he didn’t know if it was night or day.

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We have also been enjoying some of our fresh produce from the garden.  So far we have had salad greens, green onions, beets, radishes, carrots, yellow squash and a few cucumbers.  We love it!!

I hope you all have a good evening and God bless.

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Potato Soup

4 cups peeled and diced potatoes, 1/2 cup minced onion, 2 cups chicken stock or one 13 3/4 oz can chicken broth, 1 tsp salt, 1/2 tsp celery salt, 1/8 tsp. pepper and 2 cups milk.

Put all ingredients except milk in sauce pan and simmer until potatoes are done.  Add milk.  Soup may be thickened with a flour and milk mixture.

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Chocolate Chip Cookies

1/2 cup shortening, 1/2 cup butter, 3 cups self rising flour, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 2 cups chocolate chips.  Bake at 350 degrees for 10-12 min. or until done.

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Wendy’s Frosty

Homemade Chocolate Frosty
Makes 1 quart

2 cups whole milk
1/2 cup (4 ounces) chocolate syrup
1 (7 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract

Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.

Pour the chocolate milk mixture into the bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes in my Cuisinart). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.

Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)

I got this recipe from http://www.thekitchn.com/restaurant-recipe-homemade-chocolate-frosty-171084

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Hand Pies

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.

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