1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don’t rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
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
One of our favorite drinks in spring is mullein tea. It is so refreshing and has a slightly minty taste. The other day Grace had gathered some leaves from the tractor road. We have already drank that up so I thought we better make some more. Mullein has many medicinal purposes. We drink it because we just think it tastes good.
After gathering the leaves, I break them apart and put into a large kettle. Kettle size is based on how much mullein we have gathered. Cover the leaves with water and bring to a boil. Turn heat down and simmer for 10-15 min. Strain and sweeten to taste. This can be used hot or cold. I made a post last fall about drying mullein. You can read about it here. http://merryheartcrafts.com/?s=mullein
Today has been a nice day here in Floyd. We had some morning rain but the skies are clear now. Our temperature is upper 60’s with a good breeze. If you notice, we almost always have a breeze here. This is good in the summer, not so good in the winter. Anyway, clothes are on the line drying in the breeze. I love it.
So I finally got around to making the blackberry syrup this morning. I used about 3/4 gal. of blackberries and got three pts of syrup. Pretty good. I’m not sure how it will turn out but it tasted really good when I sampled it. I put the blackberries in the steam juicer. This is what it looks like.
This is a very handy piece of equipment. We bought ours at our local Farmers Supply. I’m not sure if they sell them at Wal-Mart or not but I know you can order them online. You might even find them on Ebay. The name brand of ours is “Back to Basics”.
This is the bottom of the juicer. You put 3 qts of water in this.
This fits directly on the water container. This catches the juice as it comes out of the fruit.
You put the fruit or veggies in this basket. It fits directly on top of the other container. Then put the lid on. You see in the first picture the tubing. This is how you drain your juice into jars. Put it on your stove and when it starts to steam, you start timing. Different things need to steam for different times. Blackberries steam for 60 min. You can then use the juice for whatever you want to make. The pulp that remains in the basket from your fruit or veggies is still usable too. I will show you all another time what I do with the leftover pulp.
Here is the recipe I used for making the blackberry syrup. I got it from the internet and it is very simple. I hope it will be good.
4 cups blackberry juice, 4 cups sugar, 1 tsp. lemon peel. Combine all ingredients and bring to a boil. Boil for 2 min. Fill jars. (I used a strainer here as I did not want the lemon peel in the syrup) Process 10 min. in water bath canner.
While the kids were up this weekend, we had a campfire Friday night. We love doing campfires, smores, wieners-sometimes potatoes. Sometimes we just sit and watch the fire. So relaxing. Grace took this picture for me and I thought you all might like a little campfire too.
Hubby and I have been busy today working on building a shelving unit for the new room. All my stuff is just piled up on the floor in there. Such a mess. Hopefully, by tomorrow, it will look much neater.
I gathered quite a few cucumbers this morning and I am planning on making some pickles this afternoon. I have to check my pantry and see if I have all the ingredients. I got a new recipe from a friend of mine that I want to try out. The recipe is:
Crispy Pickle Slices- 4 qts cuc. sliced, 1/3 cup salt, 6 med onions sliced, 4 cups sugar, 1 1/2 tsp. turmeric, 2 tsp. celery salt, 2 tsp. mustard seed, 4 cups vinegar. Sprinkle sliced cuc. with salt. Stir with hands until salt is dissolved. Cover with crushed ice. Let stand 3 hr. Drain. Add onion. Mix remaining ingredients with vinegar. Pour over drained cuc. & onions. Bring to a boil. Reduce heat and gently cook for 5 min. Makes 6 pts.
So now that you all have heard the recipe, I have a question. Have any of you ever mixed squash and cucumbers together to make pickles? I was thinking of doing that and just wondered if anyone else had tried it.
Well, I better get busy. Enjoy your day and God bless.
I know. I’ll make tea. Yes, it is sassafras root. We found quite a lot of it up on the hill where we cut wood. They had pushed over a few sassafras trees so we got the roots, brought them down and made tea. First you wash the root. They usually are pretty dirty.
Then I broke them into smaller pieces. Put into a kettle with water. I used about 1 1/2 qts of water to this amount of roots. Bring water to a boil and let simmer for about 15 min. Then strain the water, add sweetener of your choice and you have a delicious cup of tea. We love it. It is probably Hubby’s favorite.
We went to visit Jessica over the weekend. They have much warmer temperatures than we do. They have some forsynthias that are already blooming. Her Easter lillies are almost ready to open up. We even saw some creeping phlox blooming. Then we came home, temperature was 34 degrees, very overcast. YUCK! We even had a slight dusting of snow this morning. I don’t want to complain though. I am working on enjoying the seasons without complaint. It is still cold but the sun has come out so that makes it all seem so much nicer.
Lunch break is over. Enjoy your day and God bless.
Our grapevine is looking very good this year. Last year we only had a few grapes, thanks to a late frost. Hopefully we will have much more this year. When we bought the vines I thought I was getting blue concord grapes. However these are green in color. They taste like concord grapes though and make great jelly-it’s just green instead of purple. They seem to be hardy and very productive and that’s what counts.
My mint is doing very well this year. I have to keep a close eye on it though as it loves to take over the garden. I think I will make mint tea today. I make mine by using 2 cups chopped mint leaves with 4 cups of water. Bring to a boil and remove from heat. Let sit for 15 min. Sweeten to taste and refrigerate. This will make 1 qt. of tea. Delicious served cold with ice.
This mint is called pineapple mint. Very colorful. It makes a beautiful border and very good tea as well. Sometimes I mix the two mints together. I love making fresh tea. Today is my friend Vicki’s birthday. We are going over to her house for a cook out and to help her celebrate. I think I will take some fresh tea for her to try. The girls have started the housework so I guess I best help. Take care, enjoy your day and God bless.