Tag: Whole Wheat Flour

More Snow Pictures

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I thought I would show you all a few more snow pictures.  This picture is of our road.

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Icicles hanging from the front porch.  I love the blue of the sky!

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Floyd is full of old barns.

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Papa Goose standing guard.  Mama Goose is already nesting!  Hopefully, we will soon have lots of goslings swimming around.  We are not sure of Mama Duck is nesting or not. I guess time will tell.

I am trying a new recipe for hamburger buns.  I got the recipe from here.  http://penniesandpancakes.blogspot.ca/  I’ll let you all know how they turn out.  I am making them using all whole wheat flour.  I’m not sure how that will go over with everyone. I usually do half whole wheat and half all purpose but I am hoping to move us over to more all whole wheat.  We are having hamburgers (on the homemade buns), french fries and cole slaw for supper.

I also wanted to tell you all how much we like the new yogurt recipe I have been making.  I have the recipe here vanilla yogurt.  I am making another batch today for us and will be making one tomorrow to take down to Jessica when we go.  This yogurt is kinda sweet and flavored.  It is delicious served with fresh fruit.  We like that much better than plain yogurt.  I think I will substitute strawberry flavoring for the vanilla next time and see how that turns out.

Well, time for lunch.  Enjoy your day and God bless.

 

 

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Zucchini Brownies

I got this recipe from Vicki and they are delicious!!

1/2 cup oil, 1 and 1/2 cups sugar, 1/2 cup cocoa powder, 1 tsp salt, 1/2 cup walnuts-chopped, 2 tsp. vanilla, 2 cups all purpose flour (I used whole wheat flour) 1 and 1/2 tsp baking soda and 2 cups shredded zucchini.  Mix everything together except zucchini and nuts.  Fold in zucchini and nuts.  Bake at 350 degrees unitl done.  Approximately 30 min.  9 X 9 pan makes thick brownies  9 X 13 pan makes thinner.

No mistake-this recipe DOES NOT contain eggs.

 

 

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Our Big Surprise

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Remember a while back I said we were working on a big surprise.  Well, here they are.  We have baby chicks!!!!!  Aren’t they sooo cute?   The girls and I are so excited.  Hubby is a little more reserved but we know he’ll come around.   Our friends, the Horns, gave us the red ones.  The others came from Tractor Supply.   We got them Saturday.  They spent the weekend inside as it was extremely cold here.  We moved them out to their coop yesterday.   We pulled a quilt down over the roost and put a light inside so they stayed nice and warm.   I will be posting more pictures all along to let you all know of their progress.

It is a little warmer here today.  At least no snow or ice.  Hopefully, we will be able to hang clothes outside to dry.   Today is supposed to be our warmest day of the week.  Colder with rain for the remainder.  Oh well, this is the last week of March.  In April, things start warming up more.  We will be doing school as usual today, with breaks to go check on the chicks.  The girls have already been out once this morning.  They want them to be used to them and not be afraid. 

I made a new recipe yesterday for pumpkin muffins.  They turned out pretty good.  The recipe I used is:

Original Recipe Yield 1 dozen muffins

 

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2/3 cup brown sugar, firmly packed
  • 1/3 cup white sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1/2 cup canned pumpkin
  • 1/3 cup buttermilk
  • 2 eggs, slightly beaten
  • 1/4 cup golden raisins (optional)
  • 1/4 cup chopped pecans (optional)

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
  2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
  3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Footnotes

  • Cook’s Tip
  • If you don’t have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.

I got this recipe from www.allrecipes.com It is definitely worth making again (in my opinion).  Enjoy your day and God bless.

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