Sunday, December 12, 2010
Thursday, October 28, 2010
I wanted to try something different the other day and I had seen a Cherry roll at a local tea shop and had to give it a try. I used my regular cinnamon roll dough recipe (whole wheat) and added my own home canned cherry pie filling (recipe to come). It was fabulous! So here is what I did.
2 Tbsp dry yeast
6 Cup whole wheat flour
2 Tbsp Gluten
2 tsp salt
6 Tbsp (non-instant) dry milk (1 cup instant)
1/2 cup instant potato flakes
2 Tbsp lecithin (optional)
2 cups hot water
1/3 cup honey
1/2 cup butter
2 tbsp lemon juice
Dissolve the yeast in the water. Add the honey, eggs, milk, salt, lemon juice, butter, potato flakes, and lecithin and 1/2 the flour. (mix the gluten with the flour or it will clump). Beat well and let rise. Add the remaining flour and kneed for 8-10 minutes. Let rise for 1 hour.
1/3 cup honey
1/4 cup butter
1 can cherry pie filling
Mix honey and butter together.
Roll out the dough into a large rectangle. Spread with honey and butter mixture. Top this with cherry pie filling.
Roll into a "classic cinnamon roll". Cut with dental floss or a heavy thread. Makes 12 very large or 24 small cinnamon rolls. Place on a buttered pan or cookie sheet, cover and let rise for 20 minutes.
Bake at 375 deg F for 18-20 minutes.
1/4 cup butter
4 oz cream cheese
2 cups (maybe a bit more) Powdered sugar
Milk if needed
Mix the butter and cheese together. Add the sugar and vanilla. Whip into frosting. Add more sugar or milk if needed.
Frost the rolls when the come out of the oven, this melts the frosting all over the place and it is gooey, sweet and warm.
Tips and Tricks I have learned:
*non-instant powdered milk is tricky to work with. If you don't mix it in just right, it clumps. I have found that you either need to whisk it in carefully (not something I ever remember) OR mix it with your flour. This spreads it out and there is no clumping. The same goes for the gluten. It clumps something terrible, however, mixed with the flour there is no problem.
*Oven proofing - I have found that if I "proof" or raise my cut rolls in the oven, they get much bigger and fluffier. This is quite an accomplishment with 100% whole wheat. What I do is heat the oven to 200 deg. F and then TURN IT OFF. While that is heating, I boil a kettle of water. When the rolls are cut and in the pan, I our the boiling water into a baking dish in the oven and slip my rolls right in there. I let that set for 20 minutes. I remove the rolls and the water, heat the oven to temperature and bake as usually. The buns get really big. Because of this, I space them well on the pan so they are NOT touching when I put them in, they will be when I pull them out to bake.
Wednesday, October 27, 2010
Monday, October 25, 2010
Tuesday, October 12, 2010
At any rate, I am going to enjoy this and by blogging it, MAYBE, I will be able to keep the ADD factors in check and actually finish it. We will see.
Here is the first picture.
It actually took me all day to put this yarn into hanks. Horrors. I had no idea how long it would take or that it would make the muscles in my arm pit hurt either. :o) Now I have 3 or so shopping bags full of these loopy hanks of yarn, ready for step 2.
Thursday, September 09, 2010
First off I am listing the recommended reading.
Color by Accident: Low-Water Immersion Dyeing by Ann Johnston
This book has taught me a lot about how dye moves through fabric and has helped me develop my own recipes for dye. There are many other dye books out here you can get but this one is a great starting point. It really helps you wrap your head around dye concepts.
Now for your basic recipes. I start with dye concentrates from which I mix all my colors. Then I add water when I put them in the bottle.
- this is what you mix your dyes in it is urea water and it helps the dye move through the fabric. You will not have good results if you leave this out.
1 cup water
2 Tbsp Urea
1-2 tsp dye powder (darker colors like black may need more but I have been happy with 2)
Use warm water to dissolve the urea first. ( The urea will lower the water temperature while dissolving.)
Add the dye powder and mix thoroughly (it likes to clump so it requires a lot of stirring to make sure it is all dissolved and not just sticking to the spoon or cup). **Do Not dissolve the dye in water over 95 deg. F. because it will seriously reduce the reactivity (sticking ability to the fibers) of the dye. NOT a good thing.
Makes 1 cup + dye concentrate. For most at home projects (a couple of shirt or yards of fabric) you will need a lot less of each concentrate so adjust the recipe accordingly.
How long will this last?
It is said that it will last up to 1 week at room temperature and longer if refrigerated. I however haven't had much luck with it lasting more than a day or so. I sadly found the colors to be dull after 2 days. So it is better to make less and have to mix up a bit more than to make more and waste it. Sad day!
What colors to mix?
I use lemon yellow, fuchsia red, turquoise, and better black. I usually need 2 of the yellow to 1 each of the red and blue. I also use about 1/4 to 1/2 the amount of the black so make a lot less of that.
Now What ?
I have given you recipes for concentrates. You are going to want to dilute these. I mix these half and half with water. BUT First! I mix the colors. I mix them right in the squeeze bottle and then add an equal amount of water. (Basically I fill the bottle half full with color and then fill the rest with plain water. )
When I am dying I usually the the muse take over and do colors by my mood. However there are some basics that I do.
I love fuchsia and turquoise but sometimes I want a true red and a true blue.
To get this here is what I do.
True Blue = 7 parts turquoise and 1 part fuchsia
True Red = 7 parts fuchsia and 1 part yellow
Now for the other colors - well I wing them, but here is what I have found. I swirl what I am mixing in the bottle (before I add the extra water) and try a drop on a white paper towel (the really fluffy ones work best) and see if I like what it does.
Orange - mostly yellow with a bit of fuchsia. I swirl the bottle and will test a drop to see if I like it
Vermilion - more like 3/4 yellow to 1/4 fuchsia maybe a bit more
lime green - mostly yellow and a little bit of turquoise till you like it
grass green - mostly yellow with a bit more turquoise
Purple - about 3/4 turquoise and 1/4 fuchsia but test it and see what you like
Wine - about 3/4 fuchsia and about 1/4 turquoise and test
Golden yellow - almost all lemon yellow with a few drops of fuchsia - this is a warmer yellow
Pink - mostly water (might want to use plain urea water here) and a few drops to 1 tsp fuchsia or your true red
Light Blue - same as for pink but use the turquoise or true blue
The Magic of ADDING BLACK
-adding black to any color you make turns it into a jewel tone. It is lovely to see what it does.
Add it to your:
- reds and you have wine, Burgundy, and maroons
-Blues and you get peacock, teal, and such - gorgeous colors
-Greens and you get emeralds and some mosses
Moss and Earthy Greens - experiment here but adding golden yellow instead of lemon yellow makes more mossy, earthy greens. So.... try adding a drop or two a few of red to your greens. The results are really gorgeous.
Browns -- These are hard to predict. I just mess with oranges and blues or greens and reds to get a color I like. I have ordered brown dye right from dharma trading co. and loved them. I have tried chocolate brown and golden brown and love the fun of them both when mixed with other colors like yellows, oranges, reds and even greens.
I almost forgot but this is just as important as the rest.
9 Tbsp Soda Ash
1 gallon water
Mix the soda ash in hot water till dissolved. This is used either before or after the dye is applied to your fabric. Without this chemical your dye WON'T work. In the tutorials to come, I will tell you how to use this solution for each project.
This will keep for a very long time. In fact, I have never had it go bad.
Wednesday, September 08, 2010
I get my dye supplies from Dharma Trading Co. I trust them and have been getting my shirts, fabrics, dyes, and dye chemicals from them for well over 20 years. They are easy to work with and prompt in their shipping. They also have lots of helpful ideas.
If you have never dyed before I suggest you get yourself a starter kit, here. It has everything you need to get started and has step by step instructions for mixing and using your dyes. It is a very thorough and affordable way to get started.
What I use:
My favorite dye colors are
Procion Fiber Reactive Dyes
I recommend starting with the 4 basic colors. These are the pure colors from which all other colors are mixed.
Later I will post a chart for mixing that I use and maybe it will help you too.
Chemicals you need:
Urea - makes water wetter so it goes into the fabric better and takes the dye with it.
Soda Ash - Dye Fixer - kills the dye and permanently bonds the color to the fibers of the fabric
Synthrapol - Dye suspender (?) It catches the used dye and gets it out of the wash when washing out the dyed shirts - this comes with a heave duty warning so please read before choosing to buy - I have used Dawn dish soap in a pinch and it works too but results may vary.
Mixing cups, spoons, etc...
Squirt bottles - I have found these to be a must and these here last for years
Top loading washing machine - front loaders don't have enough water - if you don't have one, find a friend that does and will let you use it, Make them a Shirt in return. :o)
Plastic sheeting to cover you work surface
GLOVES - A must for your hands. This stuff is messy and makes explanations in public less awkward.
Dust mask - a must when mixing the dye - you don't want that stuff up your nose, it isn't toxic but exposure can make you allergic and hey that would be tragic! No dye would make me a very sad girl and maybe you too.
Well I have to run off to Girl's Day out. I will start posting Dytorials tomorrow!
Tuesday, September 07, 2010
I NEEDED to make a tortoise the other day and so I did.
My little boy took off with him and named him Thomas. Thomas is his new snugly buddy at bed time and his run through the muck friend during the day. (Shout Hurray for Totally Washable toys!)
Then I had to make a smaller one. I wanted one to have in my sewing room. I NEEDED my own.
Meet Mortimer. He is a very quiet little friend and just the right size to sit on my self.
I couldn't then just make one so I made a couple of each and had some fun in the yard with them.
First Thomas found a friend. Her name is Tiffany.
Mortimer now has a sister named Matilda.
We have a whole little Tortoise family.
And they are off on the own grand adventures... maybe to meet the Hare family.
You can make Mortimer and his whole family yourself.
Wednesday, August 04, 2010
I found this Buffet at a local City Wide yard sale. I got it for $50. It was it really bad shape. It had been left out on a porch for years in the rain and had been chewed by some animal. So... We sanded it down and painted it this lovely aqua blue color.
I found these quilt squares at the flea market. The colors chosen are simply fabulous. Don't know what I will do with them (am open to ideas), but for now I will enjoy they colorfulness.
This project wasn't exactly a yard sale or flea market find. My Bro-in-law, works in a custodial position and, as such, comes across discarded items and shares them. Well a couple of years ago he got a ton (I mean ton!) and gave them to everyone he knew. We had about a dozen. They were great because a.) they were free, b.) they were sturdy, and c.) they were stack able. Well they also had a down side. They were covered in a loosely woven brown cloth. This was not so great with lots of little kids. After a few months they looked like they were covered in yarsh because of spilled food. They were not easy to clean.
Well this summer I was going to burn them and then I thought maybe I could cover them with something very kid friendly, cute and easy to clean..... Oil Cloth. Now, a few coats of white paint later, and some very fun fabrics from etsy, and I have a set of very fun kitchen chairs.
Here are a few more. Sorry I can't give you better pictures. The kitchen is being re-done right now.
Monday, August 02, 2010
My sister shared this recipe with us and it is now a new favorite. Will be subbing my roll dough recipe so I can make this Whole Wheat ASAP!
Cheezy Onion Rolls
1/3 cup dried minced onions
1/3 cup hot water
1 tablespoon Pizza Seasoning
1/2 cup Cheddar cheese powder (can sub Parmesan cheese if you don't have powdered cheese)
1 tablespoon soft butter
1 large egg
3/4 cup warm water
2 teaspoons instant yeast
3 tablespoons soft butter
1 1/2 teaspoons salt
3 cups Unbleached All-Purpose Flour
1/4 cup Dry Milk
2 to 3 tablespoons shredded mozzarella or Parmesan cheese
To make the filling:
Soak the minced onions in 1/3 cup hot water while making the dough.
Stir in the Pizza Seasoning, cheese powder, and butter just before you're ready to shape the dough.
To make the dough:
Whisk together the egg and warm water.
Add the yeast, butter, salt, flour, and dry milk.
Stir to combine, then knead the dough until it's smooth and elastic, 5 to 10 minutes.
Place the dough in a lightly greased bowl, turning to coat all sides; cover it and let the dough rise until it's doubled in bulk.
Turn the dough out onto a lightly greased work surface.
Roll the dough into an 18" x 10" rectangle.
Spread with the onion mixture, leaving 1" free of filling
Roll the dough into a log, pinching the seam closed.
Cut the log into 12 slices using string or dental floss.
Place the rolls on a greased baking sheet, leaving about 1" between them.
Cover and allow to rise for until puffy.
Sprinkle with additional cheese, if desired.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the rolls for 22 to 26 minutes, or until golden brown.
Remove them from the oven, and cool on a rack.
Wednesday, July 21, 2010
2 (8 oz pkg) Cream cheese (room temperature)
1 1/2 tsp grated lemon rind
2/3 cup sugar
1/8 tsp salt
3 large eggs
Blueberries (at least 4 cups)
Graham Cracker Crust (recipe below or use a purchased crust)
Crust - Mix 1/2 cup graham cracker crumbs, 1 Tbsp sugar. Butter a 9" pie pan generously. Press crumbs on bottom and sides.
Let cream cheese stand at room temperature for 1 1/2 hours Then beat with rind until creamy. Add sugar and beat, add eggs one at a time. Beat for 5 minutes until smooth and creamy. Fold in 1 cup blueberries. Pour into the crumb lined pan.
Bake at 350 deg. F for 30 minutes or until set. Cool
Top with 1 pint fresh berries. Spoon Glaze over the top and garnish with whipped cream.
1/4 cup sugar
1 1/2 tsp cornstarch
dash of salt
1/2 cup water
1 cup blue berries
1 Tbsp lemon juice
Mix sugar, cornstarch and salt. Add berries and water, bring to a boil, stirring. Cook, stirring for a few minutes or until thickened and clear. Strain and add lemon juice. Cool.
Top pie with 1 to 1 1/2 cup sour cream and 1 pint blueberries.
Saturday, July 10, 2010
Now I am less stressed, spot free, and ready to post some more fun that has been going on in the background.
This is my favorite fresh berry pie recipe. My mom has made it for years. It is now comfort food for me. It is great with any berry. I have made it with strawberries, blueberries, blackberries, and raspberries.
Strawberry Glace Pie
Baked 9" pie shell
1 1/2 quarts strawberries
1 cup sugar
3 Tbsp corn starch
1/2 cup water
1 Tbsp butter
1 Cup whipping cream, whipped
2 Tbsp powdered sugar (optional)
3 oz cream cheese (room temp.)
1 Tbsp milk
*Wash, hull, and drain berries. Mash enough of them to make 1 cup.
*Combine sugar and cornstarch. Add crushed berries and water. Cook over med heat, stirring constantly, until mixture comes to a boil. Cook for 2 minutes, stirring constantly. Mixture will be thickened and translucent. Remove from heat and stir in butter. Cool.
*Mix the cream cheese with the milk and spread in the bottom of the pie shell.
*Place whole berries in pie shell with points up. Pour cooled berry mixture over the berries and chill for at least 2 hours.
*Serve topped with whipped cream sweetened with the powdered sugar if desired. Garnish with extra berries.
Thursday, June 17, 2010
1 cup unbleached flour
1 cup whole wheat flour
1/2 cup + 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 cups fresh or frozen blueberries
1/2 cup butter, melted
1/2 cup milk
1/2 tsp vanilla
- Pre-heat oven to 425 deg F. Butter muffin tins.
- Combine dry ingredients, except 1 1/2 Tbsp sugar, in a bowl and blend well.
- In a separate bowl, toss 1 Tbsp of the dry stuff with the blueberries and set aside.
- After butter has cooled slightly, stir in milk, eggs and vanilla. Blend well.
- Add egg mixture to dry ingredients and stir until well moistened. Stir in berries.
- Spoon batter into muffin tins. Sprinkle tops with reserved sugar.
- Bake 15 min until golden brown. Let muffins stand 5 minutes before removing from tins.
There are a few more lovely Blueberry recipes to come, IF, I can get pictures of them before my family snarfs them all.
Wednesday, June 09, 2010
Well now I make pudding for my children. They like it hot and cold and anywhere in between.
Sunday afternoon we were all wanting a treat and none of the usuals really sounded like they would do. Then we thought of good old vanilla pudding and we knew that was just the thing.
The recipe I use now is a combination of my dad's quickly recipe and my mom's cream pie filling recipe she got from her mom. It has all the flavor and texture I want in a pudding and the speed of my dad's "get it done" kind of cooking.
So for our Sunday evening treat we had vanilla pudding with fresh straberries, blueberries, and sliced banana. It was heaven!
5 egg yolks
3 cups milk
1/2 cup sugar OR 1/4 to 1/3 cup agave nectar (love it!)
1/4 cup corn starch
1/2 tsp salt
1 tsp vanilla extract
2 Tbsp butter (option - I usually forget to add this)
I put the milk and egg yolks in the blender and blend well. This makes it so you don't have to strain the hot pudding for "egg boogers" later. Pour this into a good heavy sauce pan. Then add the sugar, salt, and corn starch. Mix well with a whisk. Turn on to med to med-hi heat on your stove top and cook, stirring constantly until it thickens. Remove from heat and add the butter if you are using it. Then add the vanilla extract. Serve now or pour it into a covered dish and cool in the fridge.
Monday, May 24, 2010
Tuesday, May 18, 2010
Wednesday, May 05, 2010
Tuesday, May 04, 2010
This diet is set for a preganant or lactating woman. For my regular diet I just cut back on the fat and carbs some or have 3 cups of veggies be one of two carb choices at a meal. That gives you lots of food, lots of fiber, still has carbs for good blood sugar levels, fills me up .... etc.
Tuesday, April 13, 2010
Sunday, April 11, 2010
I have to admit that I haven't always loved this sauce. As a child I didn't trust it but knew that something had to be up because of the fuss the adults made about it. I have had it in many forms, some of which I think must be aberrations. (nasty things)
I have now made it a few times myself with varied success. This past week though I found a fast, and fabulous recipe for it. It is made in the blender. Here is the recipe.
Fast & Fabulous Hollandaise Sauce
3 egg yolks
2 Tbsp Lemon Juice
1/2 tsp Salt
Dash of hot sauce
1/2 cup melted butter
Blend the egg yolks, lemon juice, salt and hot sauce in the blender. Melt the butter and bring to a boil on the stove top. You want to boil it until it start to brown (like an light tan) this starts to caramelize the flavor of the butter and really opens it up.
Turn on the blender with your egg mixture in it. Start gradually pouring the boiling butter into the running blender in a steady stream. It will thicken quickly.
Serve immediately with your steamed vegetables or on eggs Benedict. (that sounds so yummy, I might have to get some fixing for that tomorrow!)
If that doesn't "feel" cooked enough for you, you can place it in a double boiler over hot water. You really have to watch it though. It can curdle which isn't cool. (you can fix that though by adding a table spoon of boiling water to it and mixing it well.
You have to serve this immediately. It is not something that is meant to last a long time so fix it very last before serving your food.
Wednesday, April 07, 2010
Well with the plethora of strawberries DH purchased for me this past week, I HAD to break out the old recipe and introduce my children to it. I am also going to share it with you because I promised some nieces and nephews that I would post it so they too could carry on Grandpa's tradition. (my mother also made this ice cream and I highly suspect her influence in the recipe)
My Dad's Amazing Fresh Strawberry Ice Cream
3 pints fresh strawberries
1 (3 oz) pkg. strawberry gelatin
1/2 cup hot water
3/4 cup lemon juice (fresh, frozen or bottled)
1/2 (6 oz) can can frozen orange juice concentrate
1 quart milk
1 pint half and half
1 pint heavy cream
3 1/4 cup sugar
Clean and wash the strawberries and whirl in blender until liquid. Strain out the seeds if desired. Dissolve the gelatin in hot water, then combine with the remaining ingredients. Freeze in a 6 quart ice cream freezer according to manufacturers directions. Pack to ripen. Serve the same day.
You can also use fresh black berries and raspberries and substitute raspberry jello for the strawberry jello.
To pack the ice cream, remove the dasher, put the lid on and cork it. Then pack more ice around the ice cream canister and wrap blankets around the whole bucket. It is a long wait but so worth it in the end.
My mom and dad would bring this to church socials at the creek with their hand cranked ice cream machine. People would take turns churning while the meal was being prepared and people gathered. Then it would be packed and ripening while we ate and played. Then at the end of the social my dad would break out the ice cream and it was divine.
I have taken this mix and frozen it it solid and then cut it into chunks and sent it through my champion juicer and have instant soft serve ice cream for my family. They love it! I think the flavor it the best when you make ice cream immediately but the frozen stuff was still the best strawberry ice cream ever!
Monday, April 05, 2010
I would post a recipe BUT freezer jam is a tricky beast. You have to follow the recipe on the box exactly or you DON'T get jam and jells. You get runny stuff. Great on ice cream but not great in a sandwich.
However, I will post some tips I have learned over time in making jam.
*Freezer jam is the easiest jam ever. You just mash the fruit, add the sugar, add the pectin and wait and you have scrumptious jam.
*Measure, Measure, Measure. It is very important to measure your jam ingredients precisely. Freezer jam is a science, not an art. That means to measure exactly don't guess and dash. That makes it something that anyone can do. Not talent required. :o)
One pound (or quart) of strawberries will make about 3 pints of jam. We usually freeze it in half pints because that is enough for one meal (usually).
There are several kinds of pectin on the market. The kinds I have tried and liked are Sure*Jell, Ball, and Certo.
Thursday, April 01, 2010
Tuesday, March 30, 2010
One of my NEW favorite blogs is Everyday Food Storage. This girl has it going on. Back in January she did a spot on her local TV about the trend of canning this year. I love the idea of a Canvolution. I am posting this button on my side bar and will start listing what I am canning. I want to keep a record this year of what I have stored for my family. I am recording things I can. I would love to see what you are canning too. And don't forget to go check out Crystal's blog and get some great food storage and canning tips.
Now is the time to be planting your garden and getting ready by gathering supplies, jars, lids, sugar, salt, etc when they go on sale or when you can afford to slip an extra in here and there. I will also try to post recipes for some of my canning treats as I go along.
Check out My Square Foot Garden for simple gardening ideas. This girls gardening abilities are amazing. She has only been at it for 4 years and has done amazing things and taught so many people so much. She has two new e books that really help you get started. Yes I ran out and got both of them and am impressed. I have read them and recommend them to anyone interested in starting a garden but isn't sure where to start.