tag:blogger.com,1999:blog-36518368561267904952024-02-07T22:30:45.985-08:00Welcome to JonquiljunctionWelcome to Jonquil Junction....
We invite you to journey back to a simpler time and place, reminiscing thoughts, and unique quality crafts made one at a time..............
Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.comBlogger770125tag:blogger.com,1999:blog-3651836856126790495.post-45707004295238224262017-10-26T08:14:00.001-07:002017-10-27T18:18:18.381-07:00In Loving Memory<strong>Joanne Bonney Bresko Perron, 72, passed from this life October 24, 2017, at her home in Leslie, AR. She was born in Salem, MA, February 11, 1945 to Natalie Hill and John Bresko. She spent her childhood in New Hampshire and California. She married Richard Perron in April of 1964, they worked together in construction, farming and owned their own restaurant before moving to Arkansas in 1979. The hard work continued as the carved out a farm in the Ozarks, built their home own home and owned the Leslie Café. Joanne loved her family and much of her life was dedicated to caring for her brother and sisters, nurturing and educating her daughter, and being like a second mother to her grandchildren. She was always thinking of everyone elses well being over her own, right till the end. Her love of animals was well known, and many rescued animals found a forever home on the farm. We will remember that she always had a smile for everyone no matter how bad she felt.<br /> Joanne was preceded in death by her parents and sister Cynthia Kenison. She is survived by her husband of the home, daughter and son-in-law Amberly and Phill Treat of Leslie, grandchildren, Chance Treat and Anna Treat of Leslie, brother, Ray Shelton of Hawaii, sister Valerie Galbraith of New Hampshire, eight nieces and nephews. <br /> Per her instructions, no service will be held.<br /> Arrangements are entrusted to Clinton Funeral Service. To sign Joanne Perron's Book of Memories, please go to <a href="http://www.clintonfuneralservice.com/">www.clintonfuneralservice.com</a></strong><br />
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com1tag:blogger.com,1999:blog-3651836856126790495.post-12333683245031327882017-10-20T14:44:00.005-07:002017-10-20T14:44:47.818-07:00Homemade Wheat Bread.... Cloudy...warm<br />
<strong><em><span style="font-size: large;">Homemade Wheat Bread</span></em></strong><br /><div data-signatureblock="true">
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<strong>3 cups warm water</strong></div>
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<strong>2 T. sugar</strong></div>
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<strong>2 T. yeast (NOT rapid rise)</strong></div>
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<strong>1 cup warm milk</strong></div>
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<strong>3 T. Canola oil</strong></div>
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<strong>1/4 cup sorghum ( can use molasses or honey if you prefer)</strong></div>
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<strong>6 cups whole wheat flour (my favorite it Prairie Gold, any wheat flour made from white wheat will work)</strong></div>
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<strong>2 tsp. salt</strong></div>
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<strong>1 1/2--2 cups all-purpose white flour</strong></div>
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<strong>Warm water to 110* ( to test without a thermometer ,you should be able to comfortably stand water touched to your little finger or wrist, but it should feel quite warm) </strong></div>
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<strong> In very large bowl or stand mixer bowl, combine 1 cup of warm water with the sugar and yeast, let sit for five minutes or till yeast is foamy, Add remaining warm water and milk, oil, sorghum and three cups of wheat flour, beat with a large spoon, or dough hook, until all flour is incorporated, add remaining three cups of wheat flour and continue to beat till smooth and elastic, will still be quite soft and sticky, add white flour in half cup increments until you can easily knead the dough by hand with out it sticking to you but it is still very soft, form into a smooth ball and let raise covered about half and hour or till it has doubled in size.</strong></div>
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<strong>Turn out onto a floured surface and knead with floured hands a few times, just to smooth out, divide into fourths and shape into a loaf shape, place in well greased loaf pans and cover, raise again about 15-20 minutes till loafs are nicely puffed up. Bake at 350* for 25-30 minutes till lightly browned. </strong></div>
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<strong>Remove from oven and immediately take out of pans and cool on a wire rack. </strong></div>
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<strong>Wonderful warm and buttered right from the oven (one loaf never makes it to the ‘cool’ point!)</strong></div>
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<strong>Delicious with soup as is or toasted or grilled for breakfast!</strong> </div>
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<tr><td class="tr-caption" style="text-align: center;"><strong>Second Rise-ready for the oven</strong></td></tr>
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<strong>To make cinnamon swirl bread. Make recipe exactly as above until you divide into fourths then:</strong></div>
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<strong> Gently roll each fourth out till it is a rectangle slightly longer than the length of your loaf pan and about half as wide as it is long, sprinkle cinnamon sugar down center , spread out evenly and tightly roll up starting on a long side, then fold each short end under to seal ends and place in loaf pan with seam on the bottom , raise and cook as above.</strong></div>
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<strong> I use 1/4 cup sugar and 1/2 T. cinnamon per loaf.</strong> </div>
Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-24574721277924256152017-10-15T05:01:00.000-07:002017-10-15T05:01:00.988-07:00Sunday Quotes... cloudy... cooler<span><em><strong><span style="font-size: x-large;">As Summer Fades</span></strong></em></span><br />
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<strong><span style="font-size: medium;"></span></strong> </div>
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<strong><em><span style="font-size: medium;">See the fading light of summer.</span></em></strong></div>
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<strong><em><span style="font-size: medium;">Feel the fleeting breath of warmth.</span></em></strong></div>
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<strong><em><span style="font-size: medium;">Hear the gentle tree tops whispering,</span></em></strong></div>
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<strong><em><span style="font-size: medium;">The songbirds tune break forth.</span></em></strong></div>
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<strong><em><span style="font-size: medium;"></span></em></strong> </div>
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<strong><em><span style="font-size: medium;">Oh, burning sun above me,</span></em></strong></div>
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<strong><em><span style="font-size: medium;">From whence shine thy rays?</span></em></strong></div>
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<strong><em><span style="font-size: medium;">The brilliant light is waning,</span></em></strong></div>
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<strong><em><span style="font-size: medium;">And shorter grow the days.</span></em></strong></div>
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<strong><em><span style="font-size: medium;">Ye fallen rose of summer,</span></em></strong></div>
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<strong><em><span style="font-size: medium;">With petals fading fast,</span></em></strong></div>
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<strong><em><span style="font-size: medium;">Are telling me that summer is short,</span></em></strong></div>
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<strong><em><span style="font-size: medium;">Alas, 'twill soon be past.</span></em></strong></div>
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<strong><em>©Jonquiljunction 2016</em></strong></div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-60599632705165272182017-10-14T04:59:00.001-07:002017-10-14T04:59:08.446-07:00Persimmon fruitcake...sunny...hot..humid<br />
<strong><br /></strong><span><strong><span>1/2 cup butter, softened</span><br /><span>2/3 cup honey (OR sorghum)</span><br /><span>3 eggs</span><br /><span>1 cup raisins </span><br /><span>1 cup nuts</span><br /><span>1/2 cup dried fruit of your choice (pineapple tidbits or apricots are really good)</span><br /><span>1 cup persimmon pulp</span><br /><span>2 T. lemon juice</span><br /><span>2 1/2 cups all-purpose flour</span><br /><span>1 1/2 tsp. baking soda</span><br /><span>1 tsp. cinnamon</span><br /><span></span><br /><span>Mash persimmons flat with a fork separate one cup pulp from seeds.</span><br /><span>Cream honey, butter, and eggs together. add raisins, dried fruit and nuts.</span><br /><span>sift dry ingredients into wet, stir just till combined.</span><br /><span>Bake in two greased loaf pans at 325* for about an hour, test at 50 minutes, a knife inserted near center should come out clean. Cool five minutes in pan then remove to cooling rack and let cool completely. Wrap in plastic wrap and keep in the fridge at least over night, flavor gets better after a couple of days.</span></strong><br /><span></span><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><div class="separator" style="clear: both; text-align: center;">
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-6243091650031379772017-10-08T05:00:00.000-07:002017-10-08T05:55:21.309-07:00Sunday Quotes<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong><em>Three things you cannot recover in life:<br />The moment after it's missed</em></strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong><em>The word after it's said</em></strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong><em>The time after it's wasted</em></strong></span><br />
<strong><em><span style="font-family: "georgia";">~Unknown</span></em></strong><br />
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-89635512619690154352017-10-07T06:39:00.001-07:002017-10-07T06:39:15.632-07:00Ozark Treats... Breezy...warm<span style="font-family: Georgia;"><span style="font-size: x-large;"><strong>Ozark Treats</strong></span></span><br /><strong><span style="font-family: Georgia;">1/2 cup softened butter</span><br /><span style="font-family: Georgia;">1 cup brown sugar</span><br /><span style="font-family: Georgia;">1/2 cup coffee</span><br /><span style="font-family: Georgia;">1 egg</span><br /><span style="font-family: Georgia;">1 1/2 cups all-purpose flour</span><br /><span style="font-family: Georgia;">1/2 tsp. baking soda</span><br /><span style="font-family: Georgia;">1/2 tsp. baking powder</span><br /><span style="font-family: Georgia;">1 tsp. cinnamon</span><br /><span style="font-family: Georgia;">1 rounded Tablespoon unsweetened cocoa powder</span><br /><span style="font-family: Georgia;">1/2 cup raisins</span><br /><span style="font-family: Georgia;">1/2 cup black walnuts</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">Cream together butter and sugar, add coffee and stir till mixed. beat in egg. add dry ingredients and beat till smooth, fold in raisins and nuts (if you don't have black walnuts, English walnuts or pecans can be used)</span><br /><span style="font-family: Georgia;">Pour into a greased 9x9 inch pan and bake at 350* for 30 minutes.</span><br /><span style="font-family: Georgia;">enjoy with coffee or tea on a cold day.</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">This is my adaptation of a recipe that originally came from this book:</span></strong><a href="http://www.amazon.com/Take-Hills-A-Chronicle-Ozarks/dp/1432610759"><span style="color: #cc6411;"><strong>http://www.amazon.com/Take-Hills-A-Chronicle-Ozarks/dp/1432610759</strong></span></a><br /><strong> A pretty good read if your interested in the life and stories from the Ozarks. Check out your local library to see if they have it.</strong><br />
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-13021246231621303752017-09-30T05:22:00.001-07:002017-09-30T05:22:39.877-07:00Old Fashioned Thumbprint Cookies.... Cooler<strong>As with many old timey recipes, there are a lot of versions of how thumbprint cookies came about and just when they date back to. But regardless of all that, the fact remains that they are a well known cookie reminisint of 'the good old days' when Grandma still baked cookies with the grandkids while wearing her apron! <br /> This recipe is quite simple, and the tender flaky cookies, show off the filling wonderfully. Traditionally thumbprints are filled with jam or jelly and though that will work beautifully in these, in springtime when we have so many eggs I love them filled with our Lemon curd </strong><br />
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<strong>1 cup butter, very soft<br /> 1/2 cup powdered sugar<br /> 2 tsp's Almond extract<br /> 2 cups flour<br />1 cup homemade or prepared Lemon curd (cooled completely) OR your favorite Jam</strong><br />
<strong> ** Find our Lemon Curd recipe <a href="http://jonquiljunction.blogspot.com/2014/07/everythingseason.html" target="_blank">HERE</a><br /><br /> Mix butter and sugar together till very creamy, add extract.<br /> Add flour and still well, it will be very crumbly at first, keep stirring, it will come together into a nice silk ball, cover with saran wrap and refrigerate for an hour (longer is fine too).<br /> Lightly dust hands with flour and pinch off small balls of dough, roll into a ball about 1 inch in size place on ungreased cookie sheet and as you set down use your thumb to make an indentation in center of cookie. You can place them quite close together as they hardly spread at all.<br /> When all your cookies are formed, take a teaspoon and place a dollop of lemon curd in indentation (don't overfill--about 1/2 a tsp. will do it) Bake at 350*15-18 minutes. Cookies will be slightly firm to the touch but will not brown. Remove from tray to a wire rack and cool completely.<br /><br /> Glaze: Mix together 1/2 cup powdered sugar and enough lemon juice (about a teaspoon) to make a glaze that is thick but will easily drizzle off the end of a spoon, glaze cookies and serve!!!</strong> <br />
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<br />Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com2tag:blogger.com,1999:blog-3651836856126790495.post-89790107155862970212017-09-25T06:19:00.003-07:002017-09-25T06:19:31.092-07:00Farm Life....Sunny... too hot for fall!<strong>There comes a day, it's sad to say</strong><br />
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<strong>When strength and stamina ebb away</strong></div>
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<strong>When all the work you have to do</strong></div>
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<strong>Seems overwhelming to you</strong></div>
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<strong>So while there's time to make some plans</strong></div>
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<strong>And take care of matters at hand</strong></div>
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<strong>I've come to you my friends</strong></div>
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<strong>To ask if any of my farm family</strong></div>
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<strong>Could have a home with you</strong></div>
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<strong>And become your friend</strong><br />
<strong>And I won't deny become your task for every day</strong></div>
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<tr><td class="tr-caption" style="text-align: center;">5 month old mini lamancha buck</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">2 male ducks ~2 years old~ One friendly male goose 12 years old</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mama kitty about 1 year old spayed 14 week old female kitten ~Both very sweet<br />
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-91306845230532054792017-09-24T06:20:00.001-07:002017-09-24T06:20:23.770-07:00Sunday Quotes...sunny...too hot!<strong>~In Theory~ </strong><br />
<strong>"I'd like to live in Theory....Everything works there!"<br /> ....If I lived in THEORY my house would be cleaner in winter, because I can't work outside. It isn't! <br /> ....If I lived in THEORY I wouldn't be looking at seed & chick catalogs, because I would remember all the failures, from years gone by. I don't! <br /> ...If I lived in THEORY, my theory of staying strong and active by working hard would have kept me strong and active. It didn't! <br /> ....And in THEORY my ''get up a<span class="text_exposed_hide">...</span></strong><span class="text_exposed_show"><strong>nd go" would not<br /> have 'got up and went'. IT DID!!!!!!!!!!!!!!!!!!!<br /> Anyone else want to live in Theory with me?</strong></span><br />
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<span class="text_exposed_show"></span>Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-6025063329861056812017-09-17T06:51:00.002-07:002017-09-17T06:51:56.779-07:00Sunday Quotes....Sunny...warm<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>Farming looks mighty easy when you plow is a pencil and you're a thousand miles from the cornfield ! ~Dwight D. Eisenhower</em></strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em> </em></strong></span>Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-36748915935521736762017-09-16T05:00:00.000-07:002017-09-16T05:00:23.257-07:00Apple Blondies...sunny & warm<span style="font-family: "georgia" , "times new roman" , serif;"><strong>Believe it or not ,Fall is just around the corner.....here's a favorite to make with fresh fall apples !</strong></span><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;"></span></strong><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup smooth peanut butter</span><br /><span style="font-family: "georgia";">1/2 cup applesauce-unsweetened</span><br /><span style="font-family: "georgia";">1/4 cup oil</span><br /><span style="font-family: "georgia";">1 tsp. vanilla</span><br /><span style="font-family: "georgia";">1 1/2 cups sugar</span><br /><span style="font-family: "georgia";">2 cups all purpose flour</span><br /><span style="font-family: "georgia";">1 tsp. baking soda</span><br /><span style="font-family: "georgia";">2 cups, peeled and grated apples</span><br /><span style="font-family: "georgia";"></span><br /><span style="font-family: "georgia";">Cream peanut butter, oil, applesauce and sugar together, add apples and vanilla, mix baking soda and flour together and add to mixture. Will be dry at first continue to stir until evenly mixed batter will be stiff. Spread into a well greased 13 x 9 inch pan. Bake at 350* for 25-35 minutes. A knife inserted near center will come out clean when done.</span><br /><span style="font-family: "georgia";"></span><br /><span style="font-family: "georgia";">Wonderful just the way they are, warm with coffee OR milk.</span></strong><br />
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<strong><span style="font-family: Georgia;"></span></strong></span></strong></span></strong>Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-24031935764991340492017-09-10T05:55:00.000-07:002017-09-10T05:55:02.688-07:00Sunday Quotes...sunny...warm<div class="separator" style="clear: both; text-align: center;">
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<br />Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-32770963633342388102017-09-09T05:00:00.000-07:002017-09-09T05:00:38.786-07:00Pumpkin Pie Squares..Sunny, warmer<span style="font-family: Georgia, "Times New Roman", serif;"><strong>A family favorite, this is a quick and easy recipe to satisfy your pumpkin cravings!</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbqH4c2eX_DpvCqeYV66A8X8meCWE4J9CZROPMjkoj0VVRPx2b3b7HK9ZTvfVsA2lTQMa_CobLOZ0ftUY24wHRtC7ve_6RAeOPf-U5rKbbysdDpwfyhV1Sgjli1mZ7_PBANtMQ0U-b40/s1600/20150923_112630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><span style="font-size: medium;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbqH4c2eX_DpvCqeYV66A8X8meCWE4J9CZROPMjkoj0VVRPx2b3b7HK9ZTvfVsA2lTQMa_CobLOZ0ftUY24wHRtC7ve_6RAeOPf-U5rKbbysdDpwfyhV1Sgjli1mZ7_PBANtMQ0U-b40/s400/20150923_112630.jpg" width="400" /></span></em></a></div>
<br /><strong>1 (15 oz.) can pumpkin<br /> 1 (12 oz.) can evaporated milk<br /> 1 cup brown sugar<br /> 3 Eggs<br /> 1 tsp. Maple flavoring<br /> 1 tsp. cinnamon<br /> 1 tsp. pumpkin pie spice<br /> 1 box yellow cake mix<br /> 1/4 cup butter or margarine (see note)<br /><br /> In large bowl beat eggs and sugar together, add pumpkin, milk, flavoring and spices, beat till smooth. Pour into a lightly greased 13 x 9 inch pan.<br /> Sprinkle evenly with dry cake mix. Dot with butter.(Note: I use a frozen stick of butter and my hand-held grater for this, evenly distributes butter over top with very little mess!)<br /> Bake in 350* oven for 30-35 minutes, center will just be set and a knife inserted near center should come out clean, top will brown lightly. <br /> Allow to cool to room temp and serve, or refrigerate and eat cold the next day. Some in our family like them warm, some cold, try 'em both and see which you prefer!!!</strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><strong>ENJOY</strong></span></td></tr>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com1tag:blogger.com,1999:blog-3651836856126790495.post-62063379713796088292017-09-06T07:05:00.002-07:002017-09-06T07:05:39.265-07:00Farm life.... cooler , sunny 52*<div dir="ltr">
<span style="font-size: large;"><strong>Good Morning, remember when Buck & Bubbles were born?<br /> See how they've Grown! Buck & Bubbles are now five months old and it's time for them to go to a good home! details below!<br />
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</strong></span><span style="font-size: large;"><strong>Doe & Buck, 3/4 Mini LaMancha, 5 months old. From good milking stock.</strong></span><span style="font-size: large;"><strong>Will wether if wanted. Doe, $75. Buck, $50. Contact by email, can't t</strong></span><span style="font-size: large;"><strong>ext <a href="mailto:jonquiljunction@gmail.com">jonquiljunction</a><a href="https://www.blogger.com/null">@gmail.com</a></strong></span></div>
Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-21743226771165868222017-09-04T06:35:00.002-07:002017-09-04T06:35:51.882-07:00Farm Life.... partly sunny, HOT!<div dir="ltr">
Who needs a sweet cat and/or her kitten.??</div>
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Mother is about 1 yr. old, spayed, very friendly and sociable. </div>
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Would make someone a great companion. Kitten is female, 11 weeks old, and quite friendly.</div>
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See the rest of the story <a href="http://jonquiljunction.blogspot.com/2017/06/farm-adventures-sunnycooler.html" target="_blank">HERE</a></div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-25566681839949801622017-09-03T05:00:00.000-07:002017-09-03T05:00:37.842-07:00Sunday Quotes, sunny & pleasent<span style="font-size: x-large;"><strong><em>Gardening is the only unquestionably useful job.</em></strong></span> <br />
<strong>George Bernard Shaw</strong><br />
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-86480049403707679722017-09-02T05:53:00.000-07:002017-09-02T05:53:13.338-07:00Fresh Apple Cake..... Cooler, sunny<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuCsp742OggBi_Vim17OlCBYeA7_ay50SMYLRrK8JR_G3raBlr4KLDxd1mu_JeqvS0tX6D6RkOuDbBEYzDBCSmqLV36nZI1ZF_TWSheLxH2fJ1dAlm7txR18CyVaMOtxm_1aSYsztzkE/s1600/apple+cake+edit.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuCsp742OggBi_Vim17OlCBYeA7_ay50SMYLRrK8JR_G3raBlr4KLDxd1mu_JeqvS0tX6D6RkOuDbBEYzDBCSmqLV36nZI1ZF_TWSheLxH2fJ1dAlm7txR18CyVaMOtxm_1aSYsztzkE/s320/apple+cake+edit.jpg" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>3 eggs</strong></span></span><br /><strong><span style="font-family: "georgia";">1 cup sugar</span></strong><br /><strong><span style="font-family: "georgia";">1/2 cup brown sugar</span></strong><br /><strong><span style="font-family: "georgia";">1 cup unsweetened apple sauce</span></strong><br /><strong><span style="font-family: "georgia";">1/2 cup vegetable oil</span></strong><br /><strong><span style="font-family: "georgia";">2 tsp. Vanilla extract</span></strong><br /><strong><span style="font-family: "georgia";">3 cups peeled & shredded apples</span></strong><br /><strong><span style="font-family: "georgia";">3 1/2 cups all purpose flour</span></strong><br /><strong><span style="font-family: "georgia";">3 tsp. baking powder</span></strong><br /><strong><span style="font-family: "georgia";">1 tsp. baking soda</span></strong><br /><strong><span style="font-family: "georgia";"></span></strong><br /><strong><span style="font-family: "georgia";">Beat eggs, sugars, apple sauce, oil and Vanilla till smooth add shredded apples stir to mix. Add dry ingredients all at once and stir just till all moistened. Pour in to a well greased 10'' tube pan. Bake at 350* 45 minutes or until a knife inserted in cake comes out clean. Cool on wire rack.</span></strong><br /><strong><span style="font-family: "georgia";"></span></strong><br /><strong><span style="font-family: "georgia";">Browned butter frosting</span></strong><br /><span style="font-family: "georgia" , "times new roman" , serif;"><strong>Frosting:<br /> 1/4 cup Butter (no substitutions)<br /> 2 T. half and half<br /> 1 tsp. Vanilla extract<br /> 2 cups powdered sugar<br /><br /> 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</strong>.</span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><strong>Brown Sugar Glaze</strong></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><strong>1/4 cup butter (no substitutions)</strong></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><strong>3/4 cup brown sugar</strong></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><strong>1/2 cup half and half</strong></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"><strong>1/2 cup finely chopped pecans</strong></span><br /><strong><span style="font-family: "georgia";">Melt butter in sauce pan, add brown sugar and half and half, simmer, stirring one minute, or till all sugar is dissolved, remove from heat add nuts, cool five minutes and drizzle over cake!</span></strong><br />
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<strong><span style="font-family: "georgia";"></span></strong>Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com1tag:blogger.com,1999:blog-3651836856126790495.post-83536459214296994332017-08-27T05:39:00.001-07:002017-08-27T05:39:37.002-07:00Sunday Quotes.. partly cloudy...80's<span style="font-size: medium;"><strong>Let us give thanks for children who are our second planting, </strong></span><br />
<span style="font-size: medium;"><strong>and </strong></span><span style="font-size: medium;"><strong>though they grow like weeds,</strong></span><br />
<span style="font-size: medium;"><strong>and the wind too soon blows them away, <br />
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may they forgive us our cultivation</div>
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<span style="font-size: medium;"><strong> and fondly remember where their roots are.</strong></span></div>
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<span style="font-size: medium;"><strong>~Max Coots</strong></span></div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-81196824399981742152017-08-26T09:17:00.002-07:002017-08-26T09:17:19.265-07:00Wheat-Free Oatmeal Cookies.. cloudy...80's<span style="font-family: Arial;"><strong>A surprisingly easy recipe that requires no flour, and is wonderfully tender and tasty!</strong></span><br />
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<span style="font-family: Arial;"><strong>1 cup peanut butter</strong></span></div>
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<span style="font-family: Arial;"><strong>1 cup brown sugar</strong></span></div>
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<span style="font-family: Arial;"><strong>1 cup & 2 Tab. old fashioned oats</strong></span></div>
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<span style="font-family: Arial;"><strong>1/2 cup evaporated milk</strong></span></div>
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<span style="font-family: Arial;"><strong>1 tsp. flavoring of your choice, almond or maple are wonderful</strong></span></div>
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<span style="font-family: Arial;"></span><strong> </strong><span style="font-family: Arial;"><strong>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. </strong></span></div>
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<span style="font-family: Arial;"><strong>These are delicious and guess what, no wheat for a change. Enjoy!</strong></span></div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-49559854420099418382017-08-20T06:29:00.001-07:002017-08-20T06:29:47.057-07:00Sunday Quotes.....Sunny & Hot<span style="font-size: large;"><strong><em><span><strong>FRIENDS,</strong></span></em><strong><span><span><span style="font-size: small;">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.</span></span> </span></strong><br /><strong><br /></strong></strong></span><span style="font-size: large;"><em><strong>"For those friends now gone,</strong></em></span><br />
<span style="font-size: large;"><em><strong> like gardens past that have been harvested</strong>,</em></span><br />
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<em> <strong><span style="font-size: large;">but who fed us in their times that we might have life thereafter."</span></strong></em></div>
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<strong><em><span style="font-size: large;">~</span><span style="font-size: medium;">Max Coots</span></em></strong></div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-31651411228102288052017-08-19T06:24:00.001-07:002017-08-19T06:24:11.939-07:00Watermelon Rind Pickles.... Sunny and HOT!<span style="font-size: medium;"><em><strong>Watermelon Rind Pickles</strong></em></span><br /><br /><strong> 4 quarts watermelon rind<br />1/2 cup salt<br />water to cover<br /> Cut dark green and most of flesh off rind leave a hint of red, then cut into 1 inch chunks.<br />place in large glass bowl add salt and water, mix well, cover and let sit in the fridge overnight.<br /> In the morning rinse rind and place in large pot , just cover with water and simmer till just tender about 20 minutes<br />Drain. combine:<br />8 cups sugar<br />1 quart vinegar (5% acidity)<br />7 cinnamon sticks (broken in half)<br />2 tsp. whole cloves * see note*<br /> Bring to a simmer, add rind and simmer till translucent. <br />Ladle into HOT sterilized jars (use pints or half pints NOT quarts)<br />include a cinnamon stick and some cloves in each jar. Cover with hot syrup, leaving 1/4" headspace<br />wipe rim, add lid and process in boiling water bath for 10 minutes (add 5 minutes if your in a high altitude area)<br /><br /> *NOTE: I have substituted 2 tsp. whole all-spice for the cloves and like that taste even better!<br /><br /> ***If you aren't familiar with standard canning procedures please refer to a good book or web site about canning before trying this recipe!</strong><br />
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-48014186748384820092017-08-13T05:00:00.000-07:002017-08-13T05:00:00.167-07:00Sunday Quotes.... clouds, rain likely<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;"><strong><em>“While the earth remains,<br /> Seedtime and harvest,<br /> And cold and heat,<br /> And summer and winter,<br /> And day and night<br /> Shall not cease.”</em></strong></span><br /><strong><em><span style="font-family: Georgia;"> Genesis 8: 22</span></em></strong><br />
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<strong><em><span style="font-family: Georgia;"></span></em></strong>Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-52940798557041385992017-08-12T05:00:00.000-07:002017-08-12T05:00:23.035-07:00Summer Medley...80's<strong>Wondering what to fix for supper tonight??? Here's one of our favorite summer meals ......................................</strong> <br /><span style="font-size: xx-small;"> <strong><span style="font-size: large;">SQUASH MEDLEY</span></strong></span><br />
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<span style="font-family: Arial;"></span> <span style="font-family: Arial;"><strong>8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes</strong></span></div>
<span style="font-family: Arial;"></span><br /><strong><span style="font-family: Arial;">Make filling while squash cools enough to handle</span><br /><br /></strong><br />
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<span style="font-family: Arial;"><strong> Filling</strong></span></div>
<br /><br /><strong><span style="font-family: Arial;">1 large bell pepper, chopped fine</span><br /><span style="font-family: Arial;">3 medium ripe tomatoes, chopped fine</span><br /><span style="font-family: Arial;">2 medium onions, chopped fine</span><br /><span style="font-family: Arial;">3 slices cooked bacon or ham, diced</span><br /><span style="font-family: Arial;">8 ounces shredded cheddar cheese</span><br /><span style="font-family: Arial;">1 tsp. salt and 1/2 tsp. pepper (or to taste)</span></strong><br />
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<span style="font-family: Arial;"></span><strong> <span style="font-family: Arial;">Slice squash in half lengthwise. Scoop out center including seeds (could save in freezer for soup). </span></strong></div>
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<strong><span style="font-family: Arial;">Fill squash cavities </span><span style="font-family: Arial;">with filling and place on baking sheet. </span></strong></div>
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<strong><span style="font-family: Arial;">Mix 1 and 1/2 cups fine dry bread crumbs </span><span style="font-family: Arial;">with 4 TAB. melted</span></strong></div>
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<strong><span style="font-family: Arial;">butter or margarine and sprinkle on squash filling. </span><br /><span style="font-family: Arial;">Bake, uncovered, at 400 for about 20 minutes.</span><br /><br /><br /><span style="font-family: Georgia;">Skillet cornbread</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">1/2 lb lean Hamburger or Sausage</span><br /><span style="font-family: Georgia;">1 onion chopped fine</span><br /><span style="font-family: Georgia;">salt, pepper and garlic powder to taste</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;"> In a ten inch cast-iron skillet (or other oven safe pan) Sauté together until the meat is cooked, drain off any fat. </span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">In a separate bowl mix together:</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">1 1/3 cups cornmeal</span><br /><span style="font-family: Georgia;">2/3 cup flour</span><br /><span style="font-family: Georgia;">2 T. sugar</span><br /><span style="font-family: Georgia;">2 tsp. baking powder</span><br /><span style="font-family: Georgia;">1 tsp. salt</span><br /><span style="font-family: Georgia;">***SEE NOTE**</span><br /><span style="font-family: Georgia;">1 egg</span><br /><span style="font-family: Georgia;">1 15 oz. can cream corn</span><br /><span style="font-family: Georgia;">2 T. vegetable oil</span><br /><span style="font-family: Georgia;">1/3 cup milk</span><br /><br /><span style="font-family: Georgia;">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.</span><br /><br /><span style="font-family: Georgia;">****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. </span><br /><br /><span style="font-family: Georgia;">This dish is a good base for a meal year round~~~Some ideas:</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">*in winter serve with a pot of beans or vegetable soup</span><br /><span style="font-family: Georgia;">*in spring serve with fresh greens and boiled new potatoes </span><br /><span style="font-family: Georgia;">*in summer add potato salad and squash medley </span><br /><span style="font-family: Georgia;">*in fall serve with baked sweet potatoes and fresh green beans</span><br /> <br />
<span style="font-size: large;">Fresh Fruit cake</span><br /><br /> 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.</strong><div>
<strong> 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!</strong></div>
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<strong>2 eggs</strong></div>
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<strong>1 cup sugar</strong></div>
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<strong>1 tsp. Almond flavoring (you can use different flavoring</strong></div>
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<strong> depending on what kind of fruit you will be serving with)</strong></div>
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<strong>1 cut flour</strong></div>
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<strong>1 tsp. baking powder</strong></div>
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<strong>1/2 cup milk</strong></div>
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<strong>1 Tablespoon butter</strong></div>
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<strong>In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.</strong></div>
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<strong>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).</strong></div>
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<strong>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.</strong></div>
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<strong>Cool on and top with crushed fresh fruit.</strong></div>
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<strong>Strawberries, Blueberries, Blackberries, Peaches...................................................</strong></div>
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<strong> </strong></div>
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<strong> ~~~ENJOY~~~~~~~~~~</strong></div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-83498250982373693482017-08-06T07:09:00.001-07:002017-08-06T07:09:12.018-07:00Sunday Quotes... 70's..rain<strong><span style="font-size: x-large;"><em>The best thing one can do when it's raining </em></span></strong><br />
<strong><span style="font-size: x-large;"><em>is to let it rain.</em></span></strong> <br />
<strong>Henry Wadsworth Longfellow</strong><br />
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<br />Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0tag:blogger.com,1999:blog-3651836856126790495.post-3745792823955612392017-08-05T11:55:00.001-07:002017-08-05T11:55:11.704-07:00Pineapple Carrot Cake ... cloudy... 80*s<br />
<strong>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!</strong><div dir="ltr">
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<strong>1 box pineapple cake mix</strong></div>
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<strong>3 large eggs</strong></div>
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<strong>1/3 cup melted butter</strong></div>
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<strong>2 cups shredded carrot</strong></div>
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<strong>1 cup crushed pineapple (un-drained from a 20 oz can--reserve remaining for frosting)</strong></div>
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<strong> </strong></div>
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<strong>Combine dry cake mix, eggs, butter and pineapple, beat till moist and smooth, fold in carrots. </strong></div>
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<strong>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.</strong></div>
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<strong>Drain remaining pineapple well, for frosting.</strong></div>
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<strong> </strong></div>
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<strong>Frosting:<br />1 small box cheesecake flavored pudding mix (dry)</strong></div>
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<strong>1 cup milk</strong></div>
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<strong>reserved drained pineapple</strong></div>
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<strong>1/2 of an 8 oz. carton of cool whip</strong></div>
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<strong> </strong></div>
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<strong>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</strong>.</div>
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Jonquil Junctionhttp://www.blogger.com/profile/12305927127557263859noreply@blogger.com0