Tag: Cup Water

Apple Pie Enchiladas

I got this recipe from facebook

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

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Pizza Crust

I got this recipe from Vicki. It is a great pizza crust, easy to make.

2 1/4 tsp. yeast, 1 cup water, 2 1/2 cups flour, 2 tsp. olive oil, 1 tsp. sugar, 1 tsp. salt

Combine yeast and warm water. Stir until dissolved. Add remaining ingredients and mix well. Let rest 5 min. Spread out to size and shape you need. This recipe is the perfect amount of crust for one reg. size cookie sheet or one regular size pizza pan. Add pizza sauce and whatever toppings you choose. Bake at 450 degrees for 15 min or until golden brown.

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Mint Simple Syrup

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.

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Mint Syrup

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This has  been a busy week for us.  On Friday, the girls and I cut some mint to try a new recipe.

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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.

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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.

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Yesterday, we went to the Greensboro Science Center with Dave, Jess and kids.   We had a great time!

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So much to see and do!

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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.

 

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Homemade Air Freshener Spray

DIY VANILLA AIR FRESHENER SPRAY

You will need:

  • 1 Cup Water

  • 3 Tablespoons Imitation Vanilla Extract

  • Mist Bottle

Combine the water and the vanilla extract.  Place in a mist bottle.  To use, spritz some of the spray up into the air as needed to add the warm cozy smell of vanilla to the room.

I got this recipe from http://www.themakeyourownzone.com

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Powdered Laundry Soap

I got this recipe from my friend Mrs. Faye at http://theblessedhearth.blogspot.com 

Homemade Laundry Soap

 2 1/4 cups shredded Ivory

* you can use the other soaps used on the web (just google) ..

2 cups Borax

2 Cups Arm and Hammer Soda

1 Cup Water Softener (Calgon) (I use Purex water softening crystals-lavender)

*Essential Oil of Choice and as much as you like.

I combine these ingredients in my food processor.

I package this for sale.

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Pumpkin Spice Cake

1 pkg. (2-layer size) yellow cake mix
 
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
 
1 cup mashed cooked fresh pumpkin (I used store bought canned pumpkin)
 
1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)
 
1/2 cup water
 
3 eggs
 
1 Tbsp. pumpkin pie spice
 

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with  Cream Cheese Frosting;  Keep refrigerated.

Kraft Kitchens Tips

 
How to Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Cooking Know-How
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.  (I used canned pumkin and it worked just fine)
 
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Butter Rich Roll and Bread Dough

1 cup water-room temperature.  I put use regular tap water heated in microwave for 20 sec.  1 egg beaten.  1/4 cup butter-cut into cubes, 3 1/4 cups bread flour (I use 1 cup fresh ground wheat flour and 2 1/4 cups bread flour), 4 tbsp sugar, 3 tbsp powdered milk, 1 tsp salt, and 1 1/2 tsp yeast placed in the center of the pan.  Set bread machine on dough cycle. 

When cycle is finished, turn dough out on floured surface.  Knead slightly, just enough to punch down dough.  Choose now what you want to make with your dough.  If making dinner rolls or hamburger buns, shape small sections of dough into round shapes.  This will make about 15 rolls depending on how large or small you make them.  Place rolls on cookie sheet, spray tops with oil spray.  Let rise 1 hr.  Bake at 400 for 12 min. Remove from oven.   Brush tops generously with melted butter.  Enjoy!!

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Candy

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We had so much fun yesterday making candy.  When we got to Vicki’s, she had already made sugar cookies for the kids to decorate.  They loved it.  After lunch, we made oreo truffles, then peanut butter balls and last we dipped oreo cookies in white chocolate.   It was such a fun day.  The recipe I use to make the peanut butter balls is:

1 stick butter-softened, 1 lb powdered sugar.  Mix these together.  Then add 2 cups creamy peanut butter.  Mix everything together.  You will need to add about 1/4 cup water to this.  Just add a little at a time until it is a little creamy. Be careful not to add too much water.  Form into balls.  In a double boiler, put 2 cups chocolate chips and 1/4 block parafin wax.  Heat until chocolate is creamy.  Dip peanut butter balls into chocolate.  Place on wax papered cookie sheet.  Refrigerate and enjoy.  These are much better after they chill.  I want to make Martha Washington balls next.  I think they are my favorite. 

Time for us to leave for piano practice.  Enjoy your day and God bless.

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Biscuit Mix

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Tired of buying this out of the store?  Well, today Jess and I came across a recipe to make our own.  We found it in our Mennonite cookbook.   I needed to make sausage balls for our thanksgiving meal and of course my store bought bisquick mix was out of date.   I will  be making this mix today but I felt confident enough in Mrs. Shank’s recipe to post it without trying it first.  I very seldom do that but every recipe I have tried from this cookbook has been excellent.  I feel confident this one will be also.   The recipe is:

8 cups all purpose flour, 1/3 cup baking powder, 2 tsp. cream of tartar, 3 tbsp sugar, 1 tbsp salt, 1 1/2 cups dry milk powder.  Mix together thoroughly.  2 cups vegetable shortening.  Cut in until mixture is fine uniform crumbs.  Store in airtight container in cool dry place.  Yield  13 cups mix which makes 45-50 biscuits.  To make biscuits, blend together 3 1/2 cups mix and 2/3 cup water.  Stir just until liquid is mixed into the dough.  Form into a ball and knead slightly.  Pat or roll out to 1/2″ thickness.  Cut with biscuit cutter.  Place on greased baking sheet and bake at 375 degrees for 12-15 min.  Makes 12 large biscuits.

Temperatures are nice here today but the clouds are moving in.  I have clothes on the line, hoping they will dry.  Yesterday was a beautiful day with lots of sunshine.  I certainly am enjoying these warm temperatures.  I was looking on our calendar.  Last year on Dec. 5th we had our first snow and it snowed all winter.   It was a beautiful but hard winter.  I wonder what the Lord has in mind for this winter.

Time for school.  Enjoy your day and God bless.

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