I bet you never thought of putting popcorn in your cookies! This recipe is packed with fiber so they are not only good, but good for you! Enjoy
Ingredients: 1/4 cup whole wheat or all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (1/2 cup) butter, softened 1 cup brown sugar, firmly packed 1 egg 1 teaspoon vanilla extract 1 cup toasted wheat germ 1/2 cup oatmeal 1/2p flaked coconut 3 cups popped popcorn 1 cup raisins, dried cranberries or other dried fruit, chopped 1/2 sunflower seeds or chopped nuts, optional
Preheat oven to 350º F. Lightly spray baking sheets with cooking spray and set aside. In a small bowl, stir together flour, baking powder, soda and salt; set aside.
Cream butter and sugar together and add egg and vanilla; mix well. Stir in flour mixture and wheat germ and oatmeal until well blended. Add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.
Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading. Bake 7-8 minutes or until edges are lightly browned. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Yield: 4 dozen cookies
Are you planning a tea and looking for ideas on what to serve? Place these tasty tarts among your "savory" items and they will be sure to please.
Ingredients: 1 1/2 cup butter cracker crumbs (Pepperidge Farms has some great ones) 1/3 cups butter 2 cup chopped sweet onion 3/4 cup milk 2 eggs 3/4 tsp. salt 3/4 cup shredded cheddar cheese 1 tsp. sweet paprika 1 tsp. minced fresh parsley
Combine crumbs and two-thirds of the butter in a bowl and mix well. Press the mixture on the bottom and up the sides of mini muffin tins. Heat remaining butter in a skillet, over medium heat, add onions and saute for 10-12 minutes, until tender and just beginning to carmelize. Divide onions among muffin cups. Now combine milk, eggs, and salt and whisk well. Pour over the onions into muffin cups. Divide the grated cheese between muffin cups and sprinkle with paprika. Bake at 350 degrees, until a toothpick inserted in center comes out clean. Remove from oven and gently remove from muffin tin. Garnish with minced parsley and serve warm.
These can be frozen for later use in a flat tupperware or plastic container.
This is a refreshing cake for summer picnics or teas. You can dust it with confectioners' sugar or make a wonderful orange glaze to drizzle over the top. Enjoy!
Ingredients: 2 large oranges, unpeeled 6 eggs 1 1/2 cups ground almonds, divided 1/4 tsp. salt 1 cup sugar 1/2 tsp. ground cinnamon 1 tsp. baking powder Orange slices for garnish
Wash the oranges and boil them whole (unpeeled) in enough water to cover completely for 30 minutes. Drain and allow to cool. Cut into quarters and remove any seeds. Place in a blender or processor and chop until it's like a rough puree. Beat the eggs in a bowl until thick and add the orange puree, ground almonds, salt, sugar, cinnamon, and baking powder. Mix well and pour into a deep greased and floured 9 inch cake pan. Bake in a preheated 400 degree oven for 45 minutes or longer, until the center of the cake is set. Remove the pan to a cooling rack and allow to cool before turning out onto a serving dish. Serve garnished with orange slices. Cut into small pieces.
This is from the GODEY'S Lady's Book, July - Dec. 1865, and is still a helpful tip today if you find yourself with mildew issues.
Wet the linen with soft water; rub it well with white soap; then scrape some fine chalk to powder, and rub it well into the linen; lay it out on the grass in sunshine, watching to keep it damp with soft water. Repeat the process the next day, and in a few hours the mildew will entirely disappear.
It seems that every time I've gone to a potluck or picnic, there is a green bean casserole. Everyone seems to like it so I thought I'd post a healthy vegetarian recipe that you can take to your next get together.
Ingredients: 1 can French cut green beans 1 1/2 canisters vegan French fried onions 1 1/2 cups soy milk 1 cube veggie bouillon 2-3 tablespoons corn starch (or potato starch) mixed with 2-3 tablespoons cold water to use as a thickener 1/2 medium onion, diced 1 carrot, diced 3/4 cup chopped mushrooms (button, crimini, portabella, whatever) 1-2 tablespoons vegetable oil 1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme Directions: Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.
Mix the starch and water well, pour into the soy milk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.
Give acid-loving plants like azaleas, rhododendrons, hydrangeas and gardenias a little help. Watering them with a white distilled vinegar solution now and again gives them a boost. A cup of white distilled vinegar to a gallon of tap water is a good mixture.
I have many members in my family who have served in the military, including ancestors such as Nelson White, pictured on this post. I'm sure that either you, your loved ones, or ancestors served as well. Please take a moment to honor them and their service this weekend.
Memorial Day is a United States federal holiday observed on the last Monday of May (May 25 this year). Formerly known as Decoration Day, it commemorates U.S. men and women who died while in the military service. First enacted to honor Union soldiers of the American Civil War (it is celebrated near the day of reunification after the civil war), it was expanded after World War I to include American casualties of any war or military action.
Charles Ives's symphonic poem "Decoration Day" depicted the holiday as he experienced it in his childhood, with his father's band (George White Ives) leading the way to the town cemetery, the playing of "Taps" on a trumpet, and a livelier march tune on the way back to the town.
Please honor those who have served and a Happy Memorial Day To Everyone! Thank You For Your Service!
Fluff up hardened brown sugar! Brown sugar has the irritating habit of hardening up when exposed to humidity. Fortunately, it doesn't take much to make this a temporary condition. Simply place an apple wedge in a self-sealing plastic bag with the chunk of hardened brown sugar. Tightly seal the bag and put it in a dry place for a day or two. Your sugar will once again be soft enough to use.
You’ll get compliments galore with this recipe.You can easily double or triple it. Makes 4 Round Waffles
1 cup white, unbleached all-purpose flour 1/2 teaspoon vanilla extract 1/3 teaspoon ground cinnamon 1 large egg, separated 1 cup orange juice with calcium 1 tablespoon grated orange peel 1/4 teaspoon cream of tartar 1 teaspoon featherweight Baking Powder 1/4 teaspoon white granulated sugar or Splenda
In a medium to large mixing bowl, sift together the flour and cinnamon.
Separate egg (save whites).
Add to the flour the egg yolk, orange peel(zest), orange juice and vanilla, and beat to make a smooth batter.
In another bowl, whisk or beat the egg white with the cream of tartar until it forms stiff peaks. Fold this into the batter.
When ready, lightly spray oil on waffle maker, place 1/2 cup to 3/4 cup on your waffle iron depending upon size. Bake as you regularly do.
Serve with warm natural (no or low sodium) syrup, jam or applesauce. Nutritional Information Per Waffle: Sodium Per Recipe: 71.8 mg Sodium Per Serving: 18 mg Calories: 224.8 Carbohydrate: 47.1 g Dietary Fiber: 2.777 g Total Sugars: 12.9 g Total Fat: 1.812 g Saturated Fat: .477 g Cholesterol: 52.9 mg
Did you know you can make emergency makeup? I'm pretty sure I'd realize when I was out of my favorite product...but if you don't and you run out, read on!
You've run out of your favorite shade of eye shadow. What do you do now? Add a bit of food coloring to a small amount of petroleum jelly and apply as usual. This is a quick way to make blush, lipstick, or eye shadow.
I don't really know why this is so effective on under-eye puffiness, but it is. The procedure is very simple: peel an avocado, remove the pit, and slice a half of the avocado into quarter-inch crescents. Lie down, place a slice under each eye, and rest for about 20 minutes. The result is corrective magic!
Eat the other half of the unused avocado in a salad. They are wonderful for you!
I cheated and made brownies the quick way yesterday! I'm known for my homemade baked goods so this was out of the ordinary for me and I wasn't sure how they would turn out. I wanted to bake the gluten free brownie recipe that I posted some time ago, but did not have the supplies on hand. I had been saving this Trader Joe's mix and decided to give it a try. I was impressed! They are dark, rich, moist and as good as any brownie I have ever tasted! I added a couple squares of a 70% dark chocolate bar that I chopped into pieces and I substituted applesauce for the oil. They were nice and moist. I cut the brownies into squares after they cooled and individually wrapped them in saran wrap froze them. They will be great when I want that chocolate fix!
The nice thing about this mix is you simply add 1 Egg, 1/2 Cup Vegetable Oil (I substituted applesauce), and 1/4 Cup water to the mix and bake it for 1/2 hour. No searching at the market for ingredients you may not use again for awhile, such as rice flour, tapioca flour, etc. You can add nuts, chocolate chips or whatever you'd like.
The brownie mix contains the following ingredients: organic evaporated cane juice (sugar), sweet brown rice flour, dutch cocoa, tapioca flour, arrowroot flour, sea salt, and xanthan gum. The mix is wheat-free, gluten-free, nut-free, dairy-free, soy-free, and corn-free; all of which will make this a widely acceptable option when you have dietary restrictions.
If you live near a Trader Joe's and love brownies this mix is worth buying!
Are you looking for a new recipe to use for the tomatoes that will be ripening in your garden this summer? Try this one! You are sure to love it.
Ingredients: 6 large tomatoes 6 or so large fresh basil leaves 3 cloves of garlic 1 tablespoons extra virgin olive oil salt and black pepper Dressing: 1 tablespoons extra virgin olive oil 1 tablespoons balsamic vinegar To garnish: 12 large fresh basil leaves 24 black olives
Preheat the oven to 400 degrees. Oil a shallow roasting pan that is about 16 x12 inches. Skin the tomatoes by pouring boiling water over them and leaving them for 1 minute. Drain and and cool, then slip off the skins. Cut each tomato in half and place in the pan, cut side up. Season with salt and pepper, and then sprinkle on the chopped garlic evenly. Drizzle with olive oil and place a basil leaf on each half-making sure it's covered lightly in the olive oil also. Roast for 50-60 minutes or until the edges are slightly blackened. Serve the tomatoes at room temperature on individual serving plates with half a basil leaf and a black olive on top. Whisk the oil and vinegar together and drizzle over the tomatoes.
This recipe came from a vintage cookbook when I was browsing for money saving recipes. It is from the 1930s when money was even tighter than it is today. The recipe states that this pie is not the same as a regular pie, since it does not contain pastry, but that it is substantial and filling.
Ingredients: 2 onions 1 head celery 2 ounces butter 4 ounces wholemeal flour 4 ounces ground brazil or hazel nuts 3 ounces butter. 4 ounces grated cheese 2 eggs ½ teaspoonful of sage Pinch of nutmeg Salt and pepper
Peel and chop the onions and celery finely and fry in the butter. Cream the margarine with the ground nuts in a blender, add the egg yolks and flour alternately. Whip the egg whites till stiff and fold in to the mixture. Line a greased baking dish with the mixture, using just over half of it. Place a layer of grated cheese in, and then the cooked vegetables, cover with another layer of grated cheese and finally the "pie "covering. Bake in a 425 degree oven for 30 or 40 minutes, until brown. This should be served without potatoes or other starch, but with a green vegetable and a root vegetable such as spring onion or parsnip.
What is an English Trifle? It is a cake well soaked with sherry and served with a boiled custard poured over it, and it is heavenly to have with your tea! This cake is also known as "Tipsy Pudding." George Washington is said to have preferred trifle over all other desserts and you'll soon understand why. If you don't have a true trifle bowl, use any straight-sided round glass bowl to show off the layers. This wonderful English Trifle is usually served at High Tea.
Notes: A purchased sponge cake may be substituted.
Your favorite jam can be substituted.
You can omit the liquor if you don't use alcohol in your cooking.
Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use, it can be frozen). Slice one baked cake layer horizontally into two equal layers.
Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top.
Prepare the vanilla pudding according to package directions, using the 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.
It's not often you find women wearing stockings these days, especially here in California. Call me old fashioned, but I still find it odd to wear dresses bare legged unless it's a sundress during the day. If you are like me, and still wear stockings, or collect them, here are some tips you need to know to keep them in perfect shape.
It is important to wash silk stockings as soon as possible after each wearing if you expect them to last.
Remove rings before you launder stockings, or a thread may snag and start a run.
Use lukewarm water* (95-100 F.), softened (Borax or other commercial softeners do the trick) if necessary.
Make rich suds with mild soap.
Turn the stockings inside out and immerse them in the suds.
Never rub soap on the stockings. Dip them up and down in the water slowly to avoid unneccesary stretch.
Extract water by gently squeezing stockings from top down. Do not slide your hands down the stockings. Lightly squeeze.
Rinse several times in lukewarm water until there's no trace of soap left. Extract water after each rinse by squeezing gently.
Stretch the stockings gently into shape and hang, feet down, over a smooth rod to dry, away from heat.
I love collecting gloves. I don't live in an area where it gets chilly enough to wear them, but I love them none-the-less. If you collect gloves, or have some that need to be cleaned, you may find these cleaning instructions I found years ago helpful.
Properly caring for your vintage gloves will ensure their long life and years of quality wear. Wash all leather gloves, except chamois and doeskin, by hand (these two leathers become soft when wet and may tear or rip along the stitching.
Use lukewarm water, softened if necessary and make a rich suds of mild soap. Wash gloved hands in the suds, squeezing, and pressing but not rubbing. If there are stubborn spots of soil, use a soft brush on them, gently.
When gloves are clean, slip them off gently from the wrist. An easy way is to fill the gloves with water while they are on the hands and gently squeeze the top of the glove with a downward motion until the fingers slip off.
Wash the inside to remove any soil left by your hands. Turn right side out. Rinse several times in lukewarm water.
Pat out excess moisture with a cotton towel. Stretch the gloves lengthwise gently and blow into each glove to puff it out.
Lay the shaped gloves flat on a dry cotton towel and let them dry slowly, away from direct sunlight or any source of artificial heat.
If cuffs or stitching are in contrasting colors, stuff white tissue paper inside the gloves.
When the gloves are almost dry, "fingerpress" them gently by stretching the leather in both directions. This makes the gloves soft and pliable when dry. If gloves get too stiff as they dry, roll them in a damp towel for a few moments and then manipulate the leather gently while it is damp.
Wash all fabric gloves off the hands. Immerse them in suds made in the same way as for leather gloves until they are clean. Use a soft brush on stubborn spots. Rinse thoroughly in clear lukewarm water. Ease into shape and hang evenly over rod or line or lay on flat surface. Never wring or twist.
Perk up your morning toast with a bit of homemade marmalade! If you love limes, this is for you!
Yields: 6 cups
INGREDIENTS: 10 key limes Water Approximately 9 cups sugar
PREPARATION: 1). Remove the peel from the limes, being careful to eliminate any white pith, and cut into strips. Cut away all remaining pith from the peeled limes, then dice the flesh. Measure peel and flesh. 2). In a bowl, combine the peels and flesh with 2 cups of water per cup of lime mixture. Let sit overnight. 3). Measure the mixture and transfer to a large, heavy saucepan or casserole. Add 1 1/2 cups of sugar for each cup of the mixture. Bring to a boil over moderately high heat, stirring. Simmer until thickened, or until a candy thermometer registers 218 F. (about 1 hour). 4). Transfer mixture to 6 sterilized 1 cup preserving jars and seal. If desired, process in a water bath for 10 minutes, or store in the refrigerator.
If you know someone who loves lime, this is great tucked into a gift basket.
You need a village, if only for the pleasure of leaving it. A village means that you are not alone, knowing that in the people, the trees, the earth, there is something that belongs to you, waiting for you when you are not there. ~Casare Pavese
Join Us For Tea And Treats
Almost Daily Musings Typed From Me To You
Email me: email@example.com
Today You'll Find Me Enjoying The Day
There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. ~Mirabel Osler
Kittens believe that all nature is occupied with their diversion. ~F.A. Paradis de Moncrif
I Am A Member of Clan Sullivan
Love Celtic Music? Click Here:
I Love My Readers! Click Here To See Where They Are...
I'm A Tartan Lover
Are You In My Clan? Researching White, Sullivan, Fergusson, Cole, Morris, Crist, Sexton, Johnson, Sharp, Montgomery, Armstrong, Stewart, O' Dooley and more...
Click Here For The Irish Tartan Map
Click Here For Index To Irish, Scottish And Welsh Tartans
One Of My Paternal Lines
My Sexton's Hail From Limerick
Never permit yourself to become the weak link in the chain of your generations.
Welcome! Please pour yourself a cup of tea and settle in and relax with me awhile. As you'll notice, I am captivated by ancient times, a soul misplaced in this modern day. I have a love for my ancestry and I believe people who grow up without a sense of how yesterday has affected today, are unlikely to have a strong sense of how today affects tomorrow.