Swans in Arkansas!

"Just had to repost this for everyone to see. It's such an event!  And wanted to include mention of a great book on the same subject. E.B. White's "The Trumpet of the Swan" 1970. The children and I have read this many times over the years. And then just imagine to have them come to Arkansas!" Try to go see them.


This beautiful full moon reminded me of something I want to tell you all. Every year in November, on the full moon, the Trumpeter Swans come to Magness Lake, near Heber Springs, Arkansas. (I suggest calling the chamber for directions, it is out of the way!!! 1-501-362-2444) If you live in the hills, the old saying "you can't get there from here" certainly applies, but for all who make the effort you will be rewarded. Here is a picture we took 2 years ago. So fellow Arkansans, or those who may be visiting, here's something natural to do in the Natural State. By the way the Swans leave the same way they come, right on schedule with the full moon in February.

Coffee break...................

Ready for a coffee break?? With the weather the past few days, we've kept the coffee pot going!  These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS

Crust:

2 1/2 cups Rolled oats (NOT QUICK)

1 cup dry white or yellow cake mix (you’ll use the rest in a minute)

1/3 cup  light brown sugar

mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs

1/4 cup creamy peanut butter

press this mixture into a well greased 13 x 9 pan ((see tip))

 

Topping:

to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans

1 cup dry cake mix

4 Tablespoons melted butter

stir with a fork till course crumbs form.

 

Jam layer:

sprinkle remaining DRY cake mix from package over crust in pan then spread with

 2 cups any flavor JAM ((see note))

 

sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.

 

TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out

 

NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.

 

absolutely wonderful on a cold day with a hot cup of coffee!!!

These were made with our Blackberry/Zucchini jam

 

Check this recipe out on this blog-hop too! http://www.littleblogonthehomestead.com/homestead-blog-hop-16/

one year anniversary sale

JonquilJunction is celebrating one year on FB this week! And to celebrate we are offering a big sale on our items! Check it out here https://www.facebook.com/media/set/?set=a.1054881261204807.1073741841.810022969023972&type=1

Everything.............season.

In our EVERYTHING garden series here's one for those boxes (or wheel barrow's ) full of Sweet Potatoes.

                 Sweet Potato Cookies

3/4 cup soft margarine

1 cup sugar

1/2 cup dk. brown sugar

1 lg. egg

1/3 cup cooked sweet potato, mashed well ( I bake mine)

1 1/3 cups all purpose flour

1/2 tsp. b. soda

1 tsp. cinnamon, pinch nutmeg also if you like

1 tsp. vanilla

2 cups old fashioned oats

 

Cream margarine and sugars thoroughly, add egg and beat. Beat in potato, add flour, soda and spices and cream. Stir in oats. Drop by tablespoons on lightly oiled cookie sheet, leave room to spread, and bake at 350* about 18 min. They should just start to brown and be barely firm to touch. Makes about 2 dozen.

 

These are great just like this with a cup of coffee or glass of milk. But they are also easily changed to your taste. Variations :

Add: 1/2 cups walnuts or pecans

Add: 1/2 cup chocolate or cinnamon chips

Replace Vanilla with Maple flavoring

Replace 1/4 of a cup of the margarine with 1/4 cup creamy peanut butter and add 1/2 cup chopped peanuts

 

or frost with our browned butter frosting recipe:

 

Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.

However you fix 'em enjoy!