Sunday Quotes.. partly cloudy...80's

Let us give thanks for children who are our second planting,
and though they grow like weeds,
and the wind too soon blows them away,

may they forgive us our cultivation

         and fondly remember where their roots are.

~Max Coots

 

 

Wheat-Free Oatmeal Cookies.. cloudy...80's

A surprisingly easy  recipe that requires no flour, and is wonderfully tender and tasty!

 

1 cup peanut butter

1 cup brown sugar

1 cup & 2 Tab. old fashioned oats

1/2 cup evaporated milk

1 tsp. flavoring of your choice, almond or maple are wonderful

 Cream peanut butter & sugar, add milk & flavoring & mix. Stir in oats. Drop by spoonful's on oiled cookie sheet, makes about 20. Bake at 350 for about 15 minutes, till firm but still soft. Let cool at least 10 minutes before removing to rack. If too soft to handle leave on pan longer. They will stiffen up.

These are delicious and guess what, no wheat for a change. Enjoy!

Sunday Quotes.....Sunny & Hot

FRIENDS,We are so thankful for friends, many of whom we've never met, but who share with us as if we'd seen each others' smiles. We've come to know each other online, and words from this community help us through each day.

"For those friends now gone,
 like gardens past that have been harvested,

 but who fed us in their times that we might have life thereafter."

~Max Coots

\

 

 

Watermelon Rind Pickles.... Sunny and HOT!

Watermelon Rind Pickles

4 quarts watermelon rind
1/2 cup salt
water to cover
 Cut dark green and most of flesh off rind leave a hint of red, then cut into 1 inch chunks.
place in large glass bowl add salt and water, mix well, cover and let sit in the fridge overnight.
In the morning rinse rind and place in large pot , just cover with water and simmer till just tender about 20 minutes
Drain. combine:
8 cups sugar
1 quart vinegar (5% acidity)
7 cinnamon sticks (broken in half)
2 tsp. whole cloves * see note*
Bring to a simmer, add rind and simmer till translucent.
Ladle into HOT sterilized jars (use pints or half pints NOT quarts)
include a cinnamon stick and some cloves in each jar. Cover with hot syrup, leaving 1/4" headspace
wipe rim, add lid and process in boiling water bath for 10 minutes (add 5 minutes if your in a high altitude area)

*NOTE: I have substituted 2 tsp. whole all-spice for the cloves and like that taste even better!

***If you aren't familiar with standard canning procedures please refer to a good book or web site about canning before trying this recipe!

Sunday Quotes.... clouds, rain likely

“While the earth remains,
    Seedtime and harvest,
      And cold and heat,
         And summer and winter,
            And day and night
              Shall not cease.”
                                                    Genesis 8: 22

Summer Medley...80's

Wondering what to fix for supper tonight??? Here's one of our favorite summer meals ......................................                                                     
                                                               SQUASH MEDLEY

 8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes

Make filling while squash cools enough to handle

                                                                         Filling

1 large bell pepper, chopped fine
3 medium ripe tomatoes, chopped fine
2 medium onions, chopped fine
3 slices cooked bacon or ham, diced
8 ounces shredded cheddar cheese
1 tsp. salt and 1/2 tsp. pepper (or to taste)

 Slice squash in half lengthwise. Scoop out  center including seeds (could save in freezer for soup).

Fill squash cavities with filling and place on baking sheet.

Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. melted

butter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.


Skillet cornbread

1/2 lb lean Hamburger or Sausage
1 onion chopped fine
salt, pepper and garlic powder to taste

 In a ten inch cast-iron skillet (or other oven safe pan) Sauté together until the meat is cooked, drain off any fat.

In a separate bowl mix together:

1 1/3 cups cornmeal
2/3 cup flour
2 T. sugar
2 tsp. baking powder
1 tsp. salt
***SEE NOTE**
1 egg
1 15 oz. can cream corn
2 T. vegetable oil
1/3 cup milk

Combine all ingredients and stir just until moistened pour over meat and onions in pan and bake at 350* for 20 minutes, sprinkle top with 1/2 cup shredded cheese and bake 10 more minutes.

****NOTE: you can use 2 boxes of Jiffy cornbread mix instead of the dry ingredients in this recipe, just fix according to recipe instead of fixing by box.

This dish is a good base for a meal year round~~~Some ideas:

*in winter serve with a pot of beans or vegetable soup
*in spring serve with fresh greens and boiled new potatoes
*in summer add potato salad and  squash medley     
*in fall serve with baked sweet potatoes and fresh green beans
                                                                
                                          Fresh Fruit cake

Fresh Fruit Cake, not to be mistaken for a ‘fruitcake’, this light cake is quick  to make, healthier than most cakes and tastes great simply topped with whatever fresh fruit is in season.

 We've been eating strawberries for a couple of weeks here now, blueberries and cherries will be ready soon followed shortly after by blackberries and peaches..........use your favorite to top this cake!

 

2 eggs

1 cup sugar

1 tsp. Almond flavoring (you can use different flavoring

                                        depending on what kind of fruit you will be serving with)

1 cut flour

1 tsp. baking powder

1/2 cup milk

1 Tablespoon butter

 

 

In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.

In mixing bowl beat eggs well, add sugar and flavoring and continue beating till until very light and thick, 2-3 minutes ,( a large wire whisk works best for this).

Add flour and baking powder all at once and stir together, add hot milk and quickly beat together, pour into greased 8 x 8 inch pan and bake in a pre-heated 350* oven for 24-30 minutes till tests clean when a knife is inserted near center.

Cool on and top with crushed fresh fruit.

Strawberries, Blueberries, Blackberries, Peaches...................................................

                                                                  

                                                            ~~~ENJOY~~~~~~~~~~

 

Sunday Quotes... 70's..rain

The best thing one can do when it's raining
is to let it rain.
Henry Wadsworth Longfellow

Pineapple Carrot Cake ... cloudy... 80*s

Soft yellow cake with flecks of bright orange and a fluffy, creamy frosting... this cake is perfect for spring.......... and it's quick and easy to put together too!

 

1 box pineapple cake mix

3 large eggs

1/3 cup melted butter

2 cups shredded carrot

1 cup crushed pineapple (un-drained from a 20 oz can--reserve remaining for frosting)

 

Combine dry cake mix, eggs, butter and pineapple, beat till moist and smooth, fold in carrots.

Pour into a greased 13x9 inch pan and Bake in a 350* oven for 25-30 minutes till tests done. Cool on wire rack till completely cool.

Drain remaining pineapple well, for frosting.

 

Frosting:
1 small box cheesecake flavored pudding mix (dry)

1 cup milk

reserved drained pineapple

1/2 of an 8 oz. carton of cool whip

 

Combine pudding and milk , beat with a wire whisk just till starts to thicken, then fold in pineapple and cool whip, frost cake immediately, then refrigerate  cake for at least 30 minutes or cover & refrigerate overnight.