Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Economic Depressions: Their Cause and Cure
by Murray N. Rothbard
http://www.lewrockwell.com/rothbard/rothbard-lib.html
http://www.addthis.com/bookmark.php
http://s7.addthis.com/static/btn/lg-share-en.gif
A mini book, full of information, on the how and why of it all.
Why Winners Win and Losers Lose
Posted: 17 Oct 2010 09:01 PM PDT
Winners vs. Losers
We all want to be winners. We all want to succeed. So why then do so many of us struggle indefinitely and come up short? It has something to do with how we think, what we focus on, and how we live each moment.
Here are a few ideas on why winners win and losers lose.
* Losers fail once and quit. Winners fail a thousand times and eventually succeed.
* Losers look for success at the finish line. Winners experience success along the way.
* Losers work to make money. Winners work to make a difference.
* Losers buy things. Winners build things.
* Losers see things they don’t understand and get discouraged. Winners see things they don’t understand and get curious.
* Losers talk. Winners communicate.
* Losers attempt to conquer the world in one shot. Winners add up all their small victories.
* Losers expect certain outcomes. Winners prepare themselves for the unexpected.
* Losers seek respect. Winners earn respect.
* Losers stare at the problem. Winners look around for the solution.
* Losers review options. Winners act on decisions.
* Losers are paid for their time. Winners are paid for their results.
* Losers let things happen. Winners make things happen.
* Losers want to get ahead of others. Winners help others get ahead too.
* Losers hangout with losers. Winners hangout with winners who are more successful than they are.
* Losers follow other people’s definitions of success. Winners define their own success.
* Losers escape fears. Winners face fears.
* Losers waste their free time (watching TV). Winners use their free time (learning or experiencing something new).
* Losers see the unknown as a risk. Winners see constant familiarity as a risk.
* Losers live in the past. Winners live life now based on lessons learned in the past.
* Losers label themselves as experts. Winners know there is still much to learn.
* Losers over-sell. Winners over-deliver.
* Losers frown. Winners smile.
* Losers think winners are lucky. Winners realize the harder they work the luckier they are.
What did I leave off the list? What qualities do you think separate successful people from everyone else?
http://www.marcandangel.com/2010/10/18/why-winners-win-and-losers-lose/
NaturalNews Insider Alert ( www.NaturalNews.com ) email newsletter
Dear NaturalNews readers,
The mainstream media is going crazy over the story of a McDonald’s hamburger that refuses to decompose.
But there’s another story behind this story that the media isn’t reporting. Check out my take on this not-so-happy meal right here:
http://www.naturalnews.com/030074_Happy_Meal_decompose.html
Also, with mid-term elections coming up in America, why am I encouraging people to just vote NO for Congress? Here’s why:
http://www.naturalnews.com/030083_Congress_elections.html
On the healing foods front, new research shows that watermelon nutrients can help lower blood pressure!
http://www.naturalnews.com/030081_watermelon_blood_pressure.html
And another amazing plant-based nutrient may be able to prevent Alzheimer’s disease:
http://www.naturalnews.com/030082_luteolin_inflammation.html
More news continues below on how to prevent ulcerative colitis naturally, what you need to know about the “sugar conspiracy,” news about the good food movement and much more (see below)...
http://www.fda.gov/Safety/Recalls/ucm229941.htm
**CONSUMER ALERT**
Pats Exotic Beverage Recalls “Carrot Juice” Beverage, “Carrot Beet” Beverage, “Carrot Lime” Beverage and “Cucumber” Beverage Due to Possible Health Risk
Contact:
Phil Giltner
518-457-3136
FOR IMMEDIATE RELEASE - October 15, 2010 - New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Pats Exotic Beverages Inc., located at 2919 Tiemann Avenue, Bronx, New York, is recalling all packages of “Carrot Juice” beverage, “Carrot Beet” beverage, “Carrot Lime” beverage and “Cucumber” beverage, because the products have been determined to be inadequately processed and may contain food borne pathogens.
Food borne pathogens can cause a variety of symptoms including vomiting, abdominal cramps, nausea and diarrhea, fever, headaches, muscle pain or weakness, or death.
The recalled “Carrot Juice” beverage, “Carrot Beet” beverage, “Carrot Lime” beverage and “Cucumber” beverage were sold from retail outlets in the NYC metro area. All packages and codes of these products are subject to the recall.
No illnesses have been reported to date in connection with this problem.
The potential for contamination was discovered after an inspection conducted by New York State Department of Agriculture and Markets Food Inspectors found the products were manufactured without the required processes in place to control food borne pathogens. Sales of the products have been suspended.
Consumers who have purchased containers of “Carrot Juice” beverage, “Carrot Beet” beverage, “Carrot Lime” beverage and “Cucumber” beverage, are urged to discard the product or return the product to the place of purchase.
###
http://www.fda.gov/Safety/Recalls/ucm229838.htm
The Pictsweet Company Announces a Voluntary Recall of Frozen Green Peas Due to Possible Health Risk
Media Contact:
Anne Tyrrell atyrrell@prismpublicaffairs.com 202-207-3632
Richard Ades rades@prismpublicaffairs.com 202-207-3665
FOR IMMEDIATE RELEASE - October 15, 2010 - The Pictsweet Company of Bells, TN today announced a voluntary recall of certain codes of store brand products containing frozen Green Peas after the company learned that some of the packages may contain glass fragments, which may cause injury if ingested.
Products subject to this recall were distributed only to Kroger stores in the Southeast United States and Walmart stores throughout the United States and include the following items:
* Kroger 12 ounce Green Peas (UPC 11110 89736)
Production Codes of 1440BU, 1440BV, 1440BW, and 1600BD
* Kroger 12 ounce Peas and Carrots (UPC 11110 89741)
Production Codes of 1960BD and 1960BE
* Great Value 12 ounce Steamable Sweet Peas (UPC 78742 08369)
Best by Dates of July 20, 2012; July 21, 2012
* Great Value 12 ounce Steamable Mixed Vegetables (UPC 78742 08026)
Best by Date of July 15, 2012
No injuries have been reported to date. While no injuries have been reported, Pictsweet is advising the public that product from these packages indicated above should not be consumed. Consumers who have purchased the above product should return them to the place of purchase for a full refund.
Consumers with questions may contact The Pictsweet Company at 1-800-367-7412, extension 417 toll-free from 9:00 a.m. to 5:00 p.m. Central Daylight Time, Monday through Friday.
###
I looked in Winco’s bulk section for oats today when I was stocking up on all the neat flours they have. Regular ones are about 50 cents a pound and the scottish ones are a tad more. I didn’t compare the price to those packed in the cardboard rounds yet, since I don’t need any but I’ll be looking when I do.
Thanks for the storing ideas. Although we don’t get a lot of bugs here like we did in Corpus, I love using my canning jars whenever possible!
And congrats on keeping the cholesterol at bay! My husband is on some cholesteral medication, but I keep telling him he still needs to eat healthy. Just yesterday, I pulled out the heart-healthy cookbooks and will attempt to give it a go again. (Last time, he kept eating potato chips and the like after I slaved away over healthy meals! Very frustrating)
It is raining hard and my computer has been freezing up all day,
so if I go missing don’t worry.
Love to all of you,
granny
Of course, I would love to sample your cooking, it always sounds very good to me.
Is there a ping list for updates at all?<<<
Cottonball does the pinging for the list.
There is no pattern on posting, whatever comes my way, LOL, as I open my mail or stumble around the internet.
If you find interesting items, please post them, this was to be a ‘everyone’ posts thread and somehow, folks keep waiting on me to do it all.
Thank you for the work you are doing on the election.
My mail in ballot is now on my desk.
Yummmm! Green chilis and cornbread are wonderful together! I make a polenta dish that is similar to this one - just with polenta as the base insteadof cornbread. The creamed corn I think I can deal with in cornbread. Sounds good.<<<<
It is good,
Yes, I used a lot of oatmeal, makes good cakes.
The best that I have bought was from Walton Feed.com, it was cheap and with the other items, shipping was not bad, comes in a 25# bag as I recall.
Is there a bulk food store in your area?
Welcome, glad you found us, join in when you wish.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Misc.%20Recipes/
French Canadian Tourtiere Meat Pie
Make dough for double crust pie, chill, wrapped, for 1 hour.
Filling
1 onion, chopped
1 Tbsp unsalted butter
1 lb ground pork
1 stalk celery, chopped
2 garlic cloves, minced
3/4 cup chicken stock (I use homemade)
1/2 tsp salt
1/2 tsp thyme
1/4 tsp ground allspice
pinch of nutmeg
1 bay leaf
2 Tbsp fresh bread crumbs (I use dry)
Egg Glaze
1 egg
2 Tbsp cream
In a saucepan cook onion and celery in butter over mod. heat, stirring
frequently, for 4 minutes. Add the garlic and cook the mix for another 2
minutes. Add the pork and cook stirring until pork changes color. Add
the chicken stock, thyme, salt, allspice, nutmeg and bay leaf and simmer
the mixture, covered, for 30 minutes. Let it cool and stir in breadcrumbs.
Roll ball of dough into 9 inch round, fit it into a 7 inch pie plate and
spoon the pork mixture into it. Roll out the top layer and place on top
of the filling. Press edges together to seal the pie and trim excess dough.
Make a 1/2” X in the center, brush dough with an egg glaze. (the egg and
cream beaten together slightly). Make the tourtiere in the lower third
of a preheated 425 degrees F. oven for 10 minutes. Reduce heat to 375
degrees F. then transfer the tourtiere to the middle of the oven and
bake it for another 25 minutes or until the crust is golden brown.
Submitted by: Darlene
Fermented, Wheat Free Waffles
Based on the Indian dumplings, idli. The fermenting time is flexible,
depending on room temperatures. This is a savory waffle, great with
eggs, smoked meats, cheese or pickles.
1/2 cup lentils (NOTE)
1 cup brown rice
water
1 Tbsp whey
2 eggs
2 Tbsp butter, coconut oil or lard
1/2 tsp sea salt
1/2 tsp baking powder
Soak rice and lentils in quart mason jar with whey and water to cover in
a warm place 24 to 48 hours.
Drain and grind rice / lentil mixture in food processor for several
minutes, adding water in small increments until you have a smooth, thick
batter.
Allow to ferment again, in a covered bowl, a day or two. The batter
should actually rise. Lentils ferment the best. The batter should have a
sour odor.
Beat in eggs, melted fat, salt and baking powder.
Bake in your favorite waffle iron, following usual procedure or cook
like pancakes on a griddle.
Refrigerate leftovers, then reheat in a toaster oven. Delicious with
melted cheese and pickle for a triple fermented treat.
NOTE: The small French lentils are the mildest, but you could use almost
any dried bean or pea, but whatever you use, check carefully for stones.
Submitted by: Darlene
Biltmore House Black Eyed Pea Cakes
Yields 6 servings
Black eyed peas 2 12 oz cans drained
Onion 1 small finely chopped
Red Bell Pepper 1 medium diced small
Butter 1 TBS
celery seed 1 tsp
Granulated garlic powder 1 tsp
Oregano dried 1 tsp
thyme dried 1/2 tsp
cumin ground 1/2 tsp
chili powder 1/2 tsp
salt 1 tsp ( i use less)
Bread crumbs for cakes 1/2 cup
Egg 1 (I use 2 if they are small)
canola oil 1/4 cup
breadcrumbs for crust 1 1/2 cups
1. In a small saute’ pan saute’ onions and pepper with butter until tender,
about 5 minutes, then remove from heat.
2. Drain the black-eye peas. Place half the peas in a food processor and
pulse until smooth.
3. In a 2 qt. mixing bowl incorporate cooked vegetables, pureed and whole
black-eyed peas and all remaining ingredients. Mix well.
4. Form mixture in to round balls the size of a gold ball, and dust with
reserved breadcrumbs. Press into patties covering with breakcrumbs on
both sides.
5. Saute’ cakes in canola oil over medium low heat for 3-5 minutes util
lightly brown on each side.
6. serve with your favorite salsa and sour cream. (They serve it with a
mango chutney).
Submitted by: Cyndie
Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick (or other mix)
1/3 cup butter melted
1 teaspoon vanilla
3 eggs
Grease 9 inch pie plate or square dish.
Put all ingredients into a blender for 30 seconds. Pour into prepared pan
and bake 350 degrees for 30 minutes.
Can be served at room temp. with or without fruit topping.
MIL gave me this recipe not sure where she found it.
Submitted by: Gloria
Buttermilk Pie
1 1/2 cups granulated sugar
1 Tbsp flour
1 Tbsp grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10 inch basic pie crust shell
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the
sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the
buttermilk and melted butter. Pour the buttermilk mixture into the pie
shell and bake until the top is lightly browned and the center sets,
about 25 minutes. Remove from the oven and cool to room temperature.
Slice the pie into individual servings. Garnish with the whipped cream
and mint.
Submitted by: Darlene
Buttermilk Custard with Raspberry Sauce
FOR THE CUSTARD
1 1/2 teaspoons unflavored gelatin
1/2 cup half and half
1/2 cup sugar
1 1/2 cups buttermilk
1/8 teaspoon vanilla extract
FOR THE SAUCE
6 ounces fresh or 10 ounces frozen raspberries (about 1 1/4 cups), plus
more for garnish
3 tablespoons confectioner’s sugar
1 teaspoon freshly squeezed lemon juice
In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand
until softened, about 5 minutes.
In a saucepan, heat half-and-half and sugar over medium heat until sugar
dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove
from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour
into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
Make the sauce: Puree raspberries, sugar, and lemon juice in blender.
Strain through sieve into bowl, pressing with a spatula. Adjust
consistency with water, if necessary.
To remove, dip each ramekin in hot water. Invert onto serving plate;
shake gently until custard releases. Spoon sauce around custard; garnish
with raspberries.
Serves: 4
Submitted by: Darlene
Buttermilk Cookies
For cookies
3 cups all purpose flour
1 tsp grated lemon zest
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp pure vanilla extract
2/3 cup well shaken buttermilk
For glaze
1 1/2 cups confectioners sugar
3 Tbsp well shaken buttermilk
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. with rack in middle. Butter 2 large baking
sheets. Whisk together flour, zest, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale
and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in
vanilla. Mix in flour mixture and buttermilk alternately in batches at low
speed, beginning and ending with flour mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets.
Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15
minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to
racks.
Glaze cookies: Whisk together all glaze ingredients and brush onto tops of warm
cookies. Let stand until cookies are completely cooled and glaze is set.
Note: Cookies are best the day they’re made but can be frozen, wrapped well, up
to 1 month.
Makes: 5 1/2 dozen
Submitted by: Darlene
Darlene’s Fruity Bread Pudding
8 slices white bread, cut up
8 cinnamon rolls with glaze, cut up
1/2 cup dried blueberries
BASE MIX:
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter melted
1/2 tsp ground cinnamon, or more
1 tsp vanilla
BREAD PUDDING SAUCE:
1 1/4 cup prepared vanilla pudding
1/4 cup warm milk (approximately)
1 dash vanilla
Preheat oven to 325 degrees F.
Take a 13 x 9 inch pan and spray with Pam. Place the cinnamon rolls in a
layer on bottom of pan, add dried blueberries, then layer the bread on top.
Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.
Pour over the cinnamon rolls in pan and press down until all the air bubbles
have disappeared. If any blueberries are on the surface, push under bread.
Place in a 325 degree oven for 45 minutes or until internal temperature is at
200 degrees.
Top with 1 1/2 cups of sauce.
VARIATIONS: You can replace the blueberries with raisins for a traditional
bread pudding or used chopped dried cherries and use a chocolate pudding
for the sauce. Dried apples chopped up with a matching butterscotch pudding.
Use you imagination. :-) I make a clone cinnabon cinnamon roll and use the
left over stale ones. You could use matching fruit in the cinnamon buns
to go with what ever you want to make for bread pudding also.
Submitted by: Darlene
Danish Cream
1 cup whipping cream, unwhipped
1 cup sugar
1 envelope unflavored gelatin (i use knox)
1 cup dairy sour cream
1/2 tsp vanilla
fresh or frozen & thawed strawberries (have used other fruits)
Combine the unwhipped whipping cream with the sugar * gelatin in saucepan. Heat
over medium heat, stirring constantly until all the gelatin and sugar dissolve.
Do NOT let it boil. Remove the pan from the heat and cool for 15 minuted. Add
sour cream and vanilla. Stir until well blended. Cover & put in the refrigerator
until you are ready to serve. Spoon cream into bowls & top with berries & juice.
Makes: 6 servings
Submitted by: Rebecca
Crunchy Fresh Ground Whole Wheat Chocolate Cranberry Cookies
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white granular sugar
1 egg
1/2 tsp vanilla
1 cup whole wheat flour (Freshly ground from fresh whole wheat berries)
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups old fashioned rolled oats
2 Tbsp cocoa powder
1 cup semi sweet bakers chocolate, broken / shaved into chunks
1 cup dried cranberries
Preheat oven to 375 degrees F.
Using your wheat grinder or a dry jar on your Vita-Mix, grind your wheat
berries until well ground, measure 1 cup and put into bowl. Next, grind
1 1/4 c oats, put in with ground wheat. Mix in baking powder, baking
soda, salt, add dried cranberries.
In the bowl of a stand mixer, put butter, and white and brown sugar.
Cream until fluffy. Add 1 egg and your vanilla, mix well.
Sift in the dry ingredients slowly. Add chocolate shavings.
Form golf ball sized dough balls with your hands. Put on greased
parchment on cookie sheets. Bake your first batch about 15 minutes. If
you want them wetter, cook next batch less, crispier cook them longer.
Submitted by: Darlene
Ciazteczka Z Makiem (Polish Poppyseed Cookies)
1/4 lb butter
2 3/4 cup flour
2/3 cup confectioners sugar
2 tsp baking powder
2 egg yolks
1 egg
3 Tbsp sour cream
3 Tbsp poppy seeds
Combine all ingredients and mix well. Knead dough for a few minutes
and refrigerate for 15 minutes.
Roll out dough 1/8 inch thick. Use cooking cutters to cut dough and place
on a greased cookie sheet. Bake for 10 minutes at 375 degrees F.
Submitted by: Darlene
Chinese Five Spice Oatmeal Cookies
2 c. quick cooking rolled oats
1 1/2 c. flour
1 c. coarsely ground almonds
1 1/2 tsp. Chinese five spice
1 tsp. each baking powder and cinnamon
1/2 tsp. salt
1 c. butter or margarine
1 c. sugar
1 c. packed brown sugar
2 large eggs
2 1/2 tsp. vanilla
Combine oats, flour, ground almonds, spices, baking powder and salt; set
aside.
In a large bowl, using a mixer, cream butter and both sugars until smooth. Add
eggs and vanilla, beat until well mixed. Add flour mixture, beat until blended.
On lightly greased cookie sheet, drop batter in mounded tablespoons, about 1
1/2” apart. Bake at 350F, 12-15 minutes. Cool on a rack. Store in covered
container.
Makes about 3 dozen
From Sunset Magazine Annual
Chestnut Cake with Chocolate-Armagnac Glaze
Serves 12
Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
3/4 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/2 cups granulated sugar
2 sticks (16 tablespoons) unsalted butter, room temperature
4 large eggs, separated, plus 1 large egg white
1 cup Chestnut Puree
1/4 cup whole milk
Armagnac Simple Syrup
Chestnut Pastry Cream
Whipped Bittersweet Ganache Frosting
Chocolate-Armagnac Glaze
Roasted peeled chestnuts (optional), for garnish
1.Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking
spray. Line bottom with parchment cut to fit, and coat parchment with spray.
Dust with flour, and tap out excess.
2.Whisk together flour, baking powder, and salt in a medium bowl.
3.Using the tip of a paring knife, scrape seeds from vanilla bean into a
large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium
-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat
in egg yolks. Reduce speed to low. Add flour mixture in 3 additions,
alternating with chestnut puree after first addition and milk after second,
scraping down sides of bowl as needed. Transfer batter to a large bowl.
4.Beat egg whites in a clean bowl with a mixer on medium-high speed until
soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff,
glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into
prepared pan, and smooth top.
5.Bake until a toothpick inserted into center of cake comes out clean, about
1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in
plastic and stored at room temperature for up to 2 days.)
6.Using a serrated knife, trim rounded top of cake to create a flat surface.
Slice cake horizontally into 3 layers. Place bottom layer on a cake stand,
and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream
over syrup, leaving a 1/4-inch border around edge. Top with second cake layer,
syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate
for 30 minutes.
7.Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour
glaze over top, letting some drip down sides. Garnish with roasted chestnuts
if desired. Cake can be assembled and refrigerated up to 4 hours ahead; bring
to room temperature before serving. Marthastewart.com has several really good
recipes for chestnuts.
Submitted by: cloroxclouds
Cake Mix Kuchen
1 package yellow cake mix
1/2 cup coconut
1/2 cup butter or margarine
Blend with pastry blender. Put into 9 x 13 inch pan. Build up sides. Bake at
350° for 10 minute. Top with pie filling (apple, cherry, or apricot can be used).
Use 1 cup dairy sour cream and 1 egg beaten together and drizzle over top of
filling. Bake at 350° for 25 minutes or until edges are brown.
I’ve never tried this one but it’s from Nancy’s Kitchen newsletter and their
recipes are usually TnT. Good luck
Submitted by: Wyndal
Moof’s *Soured Cream* Crumble *Cake*
Makes one 23cm/9in square *cake*
Ingredients
For the *cake*
* 115g/4oz/half a cup butter, at room temperature
* 130g/4.5oz/scant 3/4 cup caster sugar
* 3 eggs
* 210g/7.5oz/scant 2 cups plain flour
* 5ml/1tsp bicarbonate of soda
* 5ml/1tsp baking powder
* 250ml/8fl oz/1 cup *soured cream*
For the topping
* 225g/8oz/1cup dark brown sugar
* 10ml/2tsp ground cinnamon
* 115g/4oz/1cup finely chopped nuts, such as walnuts
* 50g/20z/4tbsp cold butter, cut into pieces
Instructions
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line the base of a
23cm/9in square *cake* tin with greaseproof paper and grease the
paper and sides.
2. For the topping, place the brown sugar, cinnamon, and nuts into a
bowl, mix, then add the butter and rub in until the mixture
resembles breadcrumbs.
3. To make the *cake*, cream the butter and sugar together until
light and fluffy. Beat the eggs, and add them slowly, beating the
batter well after each addition.
4. In another bowl, sift the flour, bicarbonate of soda and baking
powder together three time. fold the dry ingredients into the
butter mixture in three batches, alternating with the *soured
cream*. Fold until blended with each addition.
5. Pour half of the batter into the prepared tin and sprinkle over
half the topping. Pour the remaining batter on top and sprinkle
over the remaining topping. bake until browned, 60-70 minutes.
Leave to cool in the tin for 5 minute before turning out and cool
on a wire rack.
Submitted by: Peg
Mock Apple Crisp
2/3 c. lemon juice
12 c. cubed zucchini
Crisp:
3 c. flour
1 c. sugar
1 c. butter
Filling:
1 c. sugar
1 t. cinnamon
1/2 t. nutmeg
1 1/2 t. cinnamon
Cook zucchini in lemon juice till tender.
Mix crisp ingredients.
Mix filling ingredients, plus 1/2 c. of the crisp mixture.
Pour half of the crisp mixture into a glass 9x13 baking dish & press down.
Spread filling mixture over top.
Add 1 1/2 t. cinnamon to remaining crisp mixture & sprinkle overtop.
Bake at 350 for 40 min.
Submitted by: Softangelwings
Michelle Vernier’s Apple Crisp
Makes 1 (8 inch) pan
Michelle Vernier, pastry chef at Wildwood, makes this version of
crisp using apples plucked from her own tree.
Base
5 medium sized baking apples, peeled and sliced 1/4 inch thick
1/2 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon all purpose flour
2 dashes ground cinnamon
Topping
3/4 cup butter (1 1/2 sticks), cut into tablespoons
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup all purpose flour
1/4 teaspoon salt
1/2 cup old fashioned oatmeal, uncooked
To make base: Toss apples with lemon juice, sugar, flour and
cinnamon. Arrange slices in an 8 inch square baking dish.
To make topping: Preheat oven to 350 degrees.
In a food processor pulse butter, granulated sugar, brown sugar,
flour and salt until crumbly and there are no visible chunks of
butter remaining. Toss in oatmeal by hand. Sprinkle the topping over
sliced apples.
Bake for about 1 hour, or until juices are bubbling thickly.
Adapted from Michelle Vernier, Wildwood Restaurant
Submitted by: Darlene
Gingersnap Drop Cookies
3/4 cup butter
1 cup sugar
1 egg
1/2 cup molasses
2 1/2 cups flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
Preheat the oven to 350 degrees F. Grease cookie sheets and set aside.
Cream together the butter and sugar. Mix in the egg and molasses until light
and fluffy.
Combine the flour, baking soda, cinnamon, ginger and salt. Add to the creamed
mixture and blend well.
Drop by spoonfuls onto the cookie sheet and bake for 10 to 12 minutes.
NOTE: I use a cookie scoop for mine.
Submitted by: Darlene
Easy Peach Cake
1 pkg. Yellow cake mix
1 (20 oz) can peach pie filling
3 eggs
TOPPING:
1/2 cup Flour
1/2 cup Sugar
1/4 cup Margarine
1/2 cup Nuts
Mix cake mix, pie filling, and eggs. Beat until peaches are in small
pieces.
Spread in greased and floured 9 x 13 inch pan.
Mix Topping ingredients and sprinkle on top of batter.
Bake at 350 degrees for 40 to 45 minutes until center springs back when
touched lightly.
Dutch Apple Pie with Oatmeal Streusel
9 inch pie shell
Filling:
5 Cups apples, peeled and sliced (I like Granny Smith)
2 Tbls flour
2/3 C sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 Tbls butter
Topping:
3/4 C flour
1/2 tsp cinnamon
1/2 C brown sugar
3/4 C rolled oats
1 tsp lemon zest
1/2 C butter
Preheat oven to 425. Place pie shell in freezer to chill.
Place apples in bowl. Combine remaining filling ingredients except butter.
Toss with apples. Place apple mixture in pie shell and dot with 2 Tbls
butter. Lay foil lightly over filling, but do not seal.
Bake in preheated oven for 10 minutes.
Meanwhile, make streusel. Combine dry ingredients, then cut in butter to make
crumbs. Remove pie from oven and sprinkle streusel on top.
Reduce heat to 375. Bake another 30-35 minutes, until streusel is browned and
apples are tender. Cover loosely with foil to prevent over browning.
Sibmitted by: Janice
Deep Dish Plum Pie
4 cups plums, chopped
1 cup sugar
1/4 cup flour
1/4 tsp. salt
1 Tbsp. butter
Pastry for 1 crust pie (see below)
Place the plums in a pie tin.
Combine the sugar, flour and salt; sprinkle the mixture over the plums.
Dot with the butter.
Roll pastry to 1/8 inch thickness. Moisten pie tin rim, and place pastry over
plums.
Seal the edges and prick the top.
Bake at 400* for about 35 minutes.
Refrigerate overnight before serving.
(serves 6-8)
Submitted by: kaphi
ZUCCHINI CHOCOLATE BARS
1/2 c. butter (no substitutes)
1 1/2 c. sugar
1/2 c. olive oil
2 eggs
2 c grated zucchini
2 1/2 c. unbleached flour
1 tsp soda
1/4 c. cocoa
1 tsp salt
1/2 c. sour milk or buttermilk
1 tsp vanilla
3/4 c. chocolate chips
Cream together the butter sugar and olive oil; add eggs and beat well. Stir
together milk and vanilla. Mix together the flour, soda, cocoa and salt, then
add to first mixture alternately with the vanilla and milk mixture until
creamed and well blended. Fold in the zucchini and chocolate chips by hand with
a large wooden spoon.
Bake in jelly roll pan for bars, or 9 x 13 pan for cake. 325 for about 30-35
minutes for the bars, 350 for about 40 minutes for cake.
This is very moist and we like it with no frosting, but you could sprinkle
powdered sugar over the top after it cools, if you like. Keeps well in fridge
for several days (if it’s around that long), but doesn’t freeze very well -
too moist.
Submitted by: Deb
Starbucks Summer Fruit Cobbler Bars
Crust:
1 cup flour
1/2 cup unsalted butter, softened
1/4 cup sugar
Filling:
3 cups fruit (I used 1 cup each of blackberries, blueberries and peach)
1 1/2 tsp cornstarch
1/4 cup sugar (adjust as needed depending on sweetness of fruit)
pinch salt
1 tsp minced lemon zest
Biscuit Layer:
1 cup flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg
Topping:
1/4 cup butter
6 Tbsp sugar
1/4 tsp cinnamon
pinch salt
1/2 cup flour
1/4 tsp vanilla
Preheat oven to 350.
Crust:
Mix butter, sugar and flour with pastry blender until crumbly, and
firmly press the mixture into a lightly greased 8-inch square pan.
Poke few times with fork and bake for 25 minutes or until barely golden.
Filling:
In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit
and zest until combined. Set aside.
Biscuit Layer:
Sift together flour, sugar, baking powder and salt. Cut in butter until
mixture resembles coarse crumbs.
Combine milk and egg and add all at once to dry ingredients, stirring
just until moist.
Topping:
Mix all ingredients with pastry blender until butter is in small
pea-sized pieces and mixture begins to clump together.
Assembly:
Increase oven temp to 400 degrees F. Spread 2 cups of fruit over baked
crust. Use spoon to dollop biscuit dough some what evenly over fruit.
Top with remaining 1 cup of fruit and sprinkle with topping.
Submitted by: Darlene
Scrumptious Walnut Cake (Lacker Valnotstarta)
A lovely cake with a great taste of chocolate, walnuts, and coffee. Serve
fresh berries and whipped cream with it, that’s “the dot over the letter ‘i’”
as we say in Sweden.
Makes 1 cake, 8 - 10 pieces
Ingredients:
2 oz good-quality dark chocolate in pieces
scant 1/4 cup cooking oil (neutral in taste!)
1/6 tsp salt
good 1/3 cup strong coffee
good 1/3 cup sugar
1 egg
scant 1/4 cup heavy cream
1 tsp baking powder
1 tsp vanilla sugar
1 tsp punsch (sweet arrack, typically Swedish) or liqueur of some kind (this is optional)
1 cup flour
1 cup chopped walnuts
Chocolate Glazing:
2/3 cup good-quality dark chocolate in pieces
1 Tbsp cooking oil as above
Method:
Preheat oven to 350°F (175°C).
Heat chocolate, oil, salt, and coffee in a waterbath until the chocolate has
melted. Pour the chocolate mixture in a bowl. Add sugar, egg, cream, baking
powder, vanilla sugar, and optional “punsch” or other liqueur. Beat with an
electric beater until the mixture is smooth and well blended. Add flour and
beat for about 3 more minutes. Be sure to scrape down the mixture that will
stick to the edges of the bowl. Add half of the nuts.
Pour the mixture in a buttered, floured baking dish. Bake in the lower part of
the oven for 35 - 40 minutes or until the cake begins to loosen from the sides.
Let cool in the dish and then transfer to a baking sheet.
Glazing:
Heat chocolate and oil in a waterbath. Spread the glazing over the cake as
evenly as possible. Sprinkle with remaining nuts.
Pumpkin Fritter
2 1/2 cups all purpose flour
1/2 Tbsp salt
1 Tbsp baking powder
1/2 tsp nutmeg
1 cup milk
2 large eggs
3 cups grated, raw pumpkin
1 cup frozen or drained canned corn kernels
Mix the flour, salt, baking powder, and nutmeg together in a large bowl. Add the
milk and eggs and stir until mixed. Add the pumpkin and corn kernels.
In a deep fryer or heavy pan, heat enough vegetable oil for deep frying. The oil
should be very hot, 375 degrees F.
Drop three or four large spoonfuls of batter into the hot oil. Let them cook for
three or four minutes, turning once, or until they just start to brown. Remove
them to dry on paper towels. Serve immediately drizzled with maple syrup.
Submitted by: Darlene
Plachinda
Dough:
4 cups flour
1 tsp salt
1 1/2 tsp baking powder
3/4 cup lard
Mix like pie dough and add enough milk for a still dough. Roll in circle and
fill with filling on half of circle. Fold dough over filling and seal. Bake in
350 degree oven until golden brown.
Filling:
2 qt. pumpkin
1/2 tsp black pepper
1 tsp cinnamon
1 cup sugar
1 tsp cloves
1 tsp nutmeg
1 tsp allspice
Use only well-drained pumpkin. Mix all the rest of the ingredients and fill.
Bladginda (Pumpkin Turnovers)
Dough:
1/4 cup shortening
3 Tbsp sugar
1/2 tsp salt
1 1/2 tsp baking powder
2 cup flour
2 eggs, beaten
1 cup sweet cream or 1 cup evaporated milk
Filling:
2 1/2 cups canned or cooked, well drained and mashed pumpkin
sugar to taste (about 2 1/2 cups)
1 Tbsp butter
pinch of salt
1/2 tsp pepper
1/2 tsp cinnamon
Work shortening, sugar, salt and baking powder into flour. Add eggs and cream
to make soft dough. Take piece of dough the size of an egg. Roll into circle.
Spread filling over half the circle. Fold in half; seal edges. Place on cookie
sheet and prick with fork. Bake at 350 degrees for 20 minutes, or until brown.
Filling: Combine ingredients in saucepan and heat thoroughly.
Submitted by: cjkeller
Parmesan Cheese Crisps
- 6 TBSP unsalted butter (melted)
- 3/4 tsp ground tumeric
- 1/8 tsp ground cumin
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- 12 organic corn tortillas (6-inch) You can use any kind of tortilla; I use Spelt Flour Tortilla from the HFS)
- 1/2 cup hard Parmesan cheese (finely grated)
- sea salt
Preheat oven to 375 degrees F. In a small bowl, combine the butter and the
spices. Brush the top of each tortilla with the butter mixture and sprinkle with
the Parmesan cheese and salt.
Cut the tortillas into wedges. Place the wedges on a baking sheet and bake until
crisp (about 10 to 15 minutes).
Once crisped, take them out of the oven and transfer the chips onto a wire rack
to cool. Let them cool for a few minutes before serving or storing.
Makes about 8 dozen chips.
Submitted by: Deb
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
October 18, 2010
Release #11-012
Firm’s Recall Hotline: (877) 242-3134
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Bathtub Toys Recalled by Munchkin Due to Risk of Injury
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
Name of Product: Bathtub Subs
Units: About 34,000 units
Importer: Munchkin Inc, of North Hills, Calif.
Hazard: The intake valve on the bottom of the submarine toy can suck up loose skin, posing laceration hazard to children.
Incidents/Injuries: CPSC and the company are aware of 19 incidents of lacerations to boys’ genital area. One of the incidents required medical attention.
Description: This recall involves battery-operated bathtub submarine toys. The toy is yellow, has a smiling face, turquoise windows, an orange propeller and an orange periscope that turns the toy on and off. The intake valve has a water pump that sucks in water to propel the submarine. The toy is intended for use by children during bath time.
Sold at: Mass merchandise retail stores nationwide and children’s stores nationwide from November 2009 through September 2010 for about $7.
Manufactured in: China
Remedy: Consumers should immediately take the recalled toy away from children and contact Munchkin for instructions on how to return the product for a free replacement toy.
Consumer Contact: For additional information, contact Munchkin at (877) 242-3134 anytime or visit the company’s website at http://www.munchkin.com/
To see this recall on CPSC’s web site, including a picture of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml11/11012.html
.
Headache Blend
Posted by: “Debbie
Tue Oct 19, 2010 12:19 am (PDT)
10 drops Lavender
2 drops Rosemary
2 drops Peppermint
2 drops Basil
Add essential oils to 1 oz. base oil. Massage into temples and neck
to relieve headache pain.
Daily Aromatherapy Tip
brought to you by AromaThyme.com
Scent of the Month Club
http://www.aromathy me.com
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