I’m so glad I met you!<<<
Not any more than I am to now call you friend.
Thank you for your prayers, they mean much to me.
Again, I did not check my pings, my days are too short to do it all.
I am joining you in rejoicing.
http://www.freerepublic.com/focus/news/2143839/posts?page=7
NM Dept. Of Health Recommends Breastfeeding After Infant Dies Of Rare Illness
KFox TV.com ^
Posted on Friday, December 05, 2008 7:47:37 PM by Oyarsa
LAS CRUCES, N.M. — A New Mexico infant is dead and another is getting treatment at a hospital for a rare illness called enterobacter sakazakii.
http://www.rd.com/familyhandyman/category/546/
Don’t Cut Off the Netting—Yet
When you bring your tree home, carry it into the house and set it up in the stand before removing the netting. It’ll slip right through doors, hallways and stairwells without making a mess. You’ll find it easier to get at the tree stand screws and easier to tell if the tree is straight.
By the experts at The Family Handyman
Washing Hose Security
Hole Punch for Magazines
Duct Tape Wristbands
Click here for more Handy Hints
Great Goofs
Smoker gone bad
Click Image to enlarge.
Last Thanksgiving, my father prepared a turkey in his smoker. He soaked hickory chips and put them in a charcoal grill along with the turkey. The results were fantastic. The next day he cleaned the grill and threw the burned charcoal into the trash can in the workshop. A day later we walked out to the shop. When we opened the door, a huge billow of black smoke and heat poured out. After a few minutes, the air was clear enough for us to get in and open the large garage door. The entire shop was coated in black soot and in the middle of the floor sat a 3-ft. circle of melted plastic and ash—all that was left of his 35-gallon plastic trash can. He now discards his ashes outside—in the fire pit!
by Scott Richey
Going down?
Stovetop lollipop
Troubled troubleshooting
Click here for more Great Goofs
http://www.tasteofhome.com/Recipes/Spiced-Raisin-Bread/Print
Spiced Raisin Bread
From Quick Cooking
I have two bread machines, and one is often busy baking this soft chewy loaf. The bread’s nutmeg, cloves and orange peel fill my home with a wonderful aroma. Slices are great for peanut butter sandwiches.
SERVINGS
24
CATEGORY
Breads
METHOD
Bread Machine
PREP
15 min.
COOK
180 min.
TOTAL
195 min.
INGREDIENTS
* 1 cup plus 2 tablespoons water(70° to 80°)
* 3/4 cup raisins
* 2 tablespoons butter, softened
* 2 tablespoons brown sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon grated orange peel
* 3 cups bread flour
* 2-1/4 teaspoons active dry yeast
DIRECTIONS
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Yield: Yield: 1 loaf (1-1/2 pounds, 24 slices).
Printed from tasteofhome.com Dec 6, 2008
Copyright Reiman Media Group, Inc © 2008
http://www.localharvest.org/blog/12447/
Blossom’s Wild Herb Lavender Farm
(Columbia Station, Ohio)
Crafty and Herby Recipes from the Garden
[ Member listing ]
04 Dec · Thu 2008
Herbs in an Advent Wreath and associated with Christmas
There are many legends about herbs and the roles they played in the Christmas story.
The wreath circle stands for eternity, the following is an explanation of herbs often found in an advent wreath:
Juniper, cedar and pine protected the Holy Family on their flight from Egypt.
Ivy denotes the trinity.
Lavender represents purity and virtue, lavender is said to have received its lovely scent when it served as the drying rack for the Baby Jesus’ swaddling clothes
Sage stands for immortality.
Horehound is a wish for good health.
Rue is a symbol or virtue and banishes evil.
Thyme another manger herb stands for bravery and strength of Christ.
Rosemary is for remembrance.
The story associated with rosemary is that its flowers changed from white to blue in Mary’s honor.
Bedstraw, is considered a manager herb.
Pennyroyal, is supposed to have bloomed at midnight on Christmas Eve in Christ’s honor.
Costmary, also known as Bible leaf and used as a bookmark the fragrance chases insects, was used by Mary Magdalene to make an ointment for the baby Jesus.
Tansy is associated with immortality.
We carry all the above plants in spring ready to ship to your door.
See more at www.blossomfarm.com
Posted by Blossomfarm @ 02:48 PM CST [ Comments [0] ]
01 Dec · Mon 2008
EASY! Lavender Dream Pillows, it is not too late to MAKE!
You will need:
one 8 by 10 inch soft fabric such as velor, satin or velvet
one cup of rice or flax seed
1/4 to 1/2 cup lavender flower buds (dried)
Fold the material in half with wrong sides together.
Sew two of the long side together and sew one short side. 1/2 inch seam allowance
(The pillow will be 4 by 9 when you are done sewing.)
Turn right side out and you will have a small pillow case.
Fill with bag lavender and your choice of flax or rice.
Turn the edges of the short side down and hem.
Now you can have an enjoyable pillow for relaxtion.
Simply place over your eyes to rest or meditate.
Gayle at www.blossomfarm.com
Posted by Blossomfarm @ 10:59 AM CST [ Comments [0] ]
25 Nov · Tue 2008
Lavender Laundry Softener Recipe - What mom wants for christmas — Not
This is another interesting homemade item to add to you lavender gift basket.
Lavender Laundry Softener
* 32 oz. white vinegar
* 32 oz. baking soda
* 64 oz. distilled or purified water
* ½ oz. lavender essential oil.
Mix the baking soda into the vinegar over a sink
or other contained area, in a large plastic jar. The two materials, when mixed together, will cause a “fizzing” reaction. Add water and essential oil and stir again. *As gifts, dispense into plastic bottles and label with the following directions: Use 1/4 cup per load. Add in rinse cycle.
Posted by Blossomfarm @ 06:33 AM CST [ Comments [1] ]
24 Nov · Mon 2008
Lavender - Lemon Cream Cheese Scones
Now you made the lavender sugar, here is a starter recipe.
* 1/3 cup firm Butter
* 2 1/4 cups All-purpose flour
* 1/4 cup Lavender sugar
* 1 tablespoon grated Lemon peel
* 1 teaspoon Royal Velvet Culinary Lavender
* 2 teaspoons Baking powder
* 1/4 teaspoon Salt
* 1/3 cup Milk
* 3 ounces soften Cream cheese
* 1 Egg
* Lemon juice and additional lavender sugar
Preheat oven to 400 degrees. Cut the margarine into the flour, lavender sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture, lavender and the egg into the flour mixture until the
dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with lavender sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm.
Posted by Blossomfarm @ 11:33 AM CST [ Comments [0] ]
22 Nov · Sat 2008
Lavender Sugar a great Gift for yourself
I am making this today to have on hand for the holidays, it will last up to a year. I will be posting recipes in the near future that uses lavender sugar since some folks are shy about eating buds....
LAVENDER SUGAR
Ingredients
3.5 cups sugar
4 tablespoons lavender flowers
I alternate the lavender in the jar and after about a month
you can pass it through a strainer to remove the buds or leave them in.
Strain it for things like whipped cream, cream brulee or sprinkling on berries,
But you can leave the buds in if cooking the sugar for example cookies.
You can also toss the sugar with buds in a food processor to grind it up a bit before using.
Stored in a dark place, mix well again and use as needed. The sugar is good to use for up to one year.
You can substitute confectioner’s sugar rather than granulated sugar. Use in icings and dustings.
Give as Gifts:
Once the lavender sugar is ready to be used, you can pour in decorative glass jars and give as gifts.
Attach cards giving ideas for use as well as provide the recipe is a nice touch, I have many lots and lots of lavender recipes post on my website located at www.blossomfarm.com/recipes_lavender.htm
Posted by Blossomfarm @ 12:12 PM CST [ Comments [0] ]
An attitude of gratitude
By having an attitude of thankfulness shift us from a life full of negativity.
I had an unusal way of being raised, I am thankful everyday to the life that I lead now.
Some of my favorite quotes of thankfulness and gratitude.
Reflect Each Day On All You Have To Be Grateful For And
You Will Receive More To Be Grateful For.
—Chuck Danes
Let’s be grateful for those who give us happiness; they are the charming gardeners who make our soul bloom.
—Marcel Proust
Let us rise up and be thankful, for if we didn’t learn a lot today, at least we learned a little, and if we didn’t learn a little, at least we didn’t get sick, and if we got sick, at least we didn’t die; so, let us all be thankful.
—Buddha
If the only prayer you said in your whole life was, “thank you,” that would suffice.
—Meister Eckhart
Gratitude is the fairest blossom which springs from the soul.
—Henry Ward Beecher
Saying thank you is more than good manners. It is good spirituality.
—Alfred Painter
There is as much greatness of mind in acknowledging a good turn, as in doing it.
— Seneca
We make a living by what we get, but we make a life by what we give.
—Winston Churchill
Feeling gratitude and not expressing it is like wrapping a present and not giving it.
— William Authur Ward
And THANK YOU ALL!-— for making the Blossom Farm what it is today!
Posted by Blossomfarm @ 12:04 PM CST [ Comments [1] ]
20 Nov · Thu 2008
Gel Air Fresheners - Great stocking stuffer
This would make great little hostess gift and of course stocking stuffer. I hate to waste good vodka and have made them with rubbing alcohol and it is less expensive.
GEL AIR FRESHENERS
1 packet of unflavored Knox Gelatin
3/4 cup water
1/4 cup vodka of grain alcohol
1- 2 TBSP. fragrance oil
Food coloring as desired. Dissolve the gelatin in the boiling water. Allow to cool to room temperature then add the vodka, coloring and scent. Pour into decorative jar (I use 8 ounce canning jar) with tight fitting lid, and refrigerate till set.
Later put a piece of eyelet lace (or comparable breathable fabric) on the top and screw down the ring; if giving as a gift, I would put the canning lid on, then the lace and ring.
Posted by Blossomfarm @ 07:51 PM CST [ Comments [1] ]
18 Nov · Tue 2008
Aromatic Spice Necklace
SPICE NECKLACE
This is a simple necklace and fun to make with kids. You would want to have older children since you will be using a sharp needle. I introduce this last year at a church youth group with mixed ages and caused some bloodshed.
This calls for soaking your spices in very warm water (it is ok for it to cool) for at least 12 hours. The wholes spices recommended are the following:
Allspice
Cinnamon sticks (after soaking cut with pruning shear)
Cardamom pods
Tonka beans
Star Anise
Clove buds
I used dental floss and sharp needles to push through the softened spices.
You can buy nice necklace closures at a local craft store.
This smell wonderful. I do sell bulk spices by the pound so you visit my website if you need a larger amount then you can buy at the local grocery
Posted by Blossomfarm @ 08:00 AM CST [ Comments [1] ]
12 Nov · Wed 2008
Hunter’s Minestrone
This is from Tyler Florence Utilmate this is a wonderful recipe and uses lots and lots of fresh herbs. I have made it numerous times and is always a winner with my picky family. This is a very thick type soup/stew. I used only one can of beans (black beans, there is a cannelloni bean shortage). If you think there will be left overs, I would keep the noodles out until serving or they get all broken up after heating and re-heating. I used hot italian sausage, and served with my Tuscan Lavender Bread Dip on the side.
Hunter’s Minestrone
* 2 quarts chicken stock
* 1 head garlic, halved
* 1/2 pound small rigatoni
* Extra-virgin olive oil
* 8 fresh sage leaves
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 3/4 pound loose sweet Italian pork sausage
* 2 medium carrots, roughly chopped
* 2 celery ribs, roughly chopped
* 1 onion, roughly chopped
* 1 (28-ounce) can crushed plum tomatoes
* 1 bay leaf
* 2 (28-ounce) cans cannelloni beans, drained and rinsed
* 1/2 bunch fresh parsley leaves, finely minced
* Coarsely ground black pepper
* 12 slices baguette
* 1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
Posted by Blossomfarm @ 11:02 AM CST [ Comments [0] ]
07 Nov · Fri 2008
Collecting Recipes and not making them.
I love collecting recipes from the newspaper, magazine since 1985. What I find disappointing is when you make a big name TV chef recipe (will not name, names) and you follow directions to the “T” it - taste like cat food. As I make the recipes and if they turn out great I will post them. I hope you will not be disappointed but none the less I have found them interesting. My men (DH and son) in my life are a pain to cook for-—but I still force them to eat it, they know not to comment on the food or they will cook the next day. They are anti-vegetables and if by eight o’clock if they they are cooking a hot dog or pop corn -—dinner was not approved. Of course all my recipes will contain herbs and of course lavender!
Posted by Blossomfarm @ 10:00 AM CST [ Comments [0] ]
Irish Cream Bread-Machine Bread
Yields: 1 servings
Ingredients
1 1/4 cups water very warm
1 package yeast, active dry
1 cup oats
3 cups bread flour
1 teaspoon salt
1/3 cup honey
2 tablespoons liqueur irish cream style
Directions
Put ingredients in pan in order listed, Select “white bread” setting on machine and press Start. The bread doesn’t rise much, but the texture is great.
printed from: http://recipes.recipeland.com/recipes/recipe/Irish_Cream_Bread-Machine_Bread_3811
© 2008 www.RecipeLand.com All rights reserved.
Eggnog Bread - ABM
Yields: 16 servings
Ingredients
2 tablespoons sugar
1 package yeast, active dry
2 1/2 cups flour, all-purpose
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon nutmeg
1/2-3/4 cups eggnog at room temp
Directions
Place ingred. in the B/M according to your manufacturers’
directions. Then adjust by adding flour or liquid as needed
printed from: http://recipes.recipeland.com/recipes/recipe/Eggnog_Bread_-_ABM_5611
© 2008 www.RecipeLand.com All rights reserved.
Bread Machine Hints and Tips No. 1
This very easy to follow recipe helps you make a soft bread that will have everyone wanting another slice!
Make sure that all ingredients are at room temperature. Put all ingredients in bread pan in order listed. Yeast should be fresh. Store yeast in the refrigerator. Bringing it up to room temperature only takes a few minutes.
If you are making bread other than white, you may need to add gluten and/or lecithin to your dough. They are especially helpful when making whole wheat, rye or other heavier type breads by helping to improve the elasticity of the dough.
The key to using the auto-breadmaker is to have the correct proportion of flour to liquid. After the dough has kneaded for a few minutes in the breadmaker, look in and see if there is ONE ball of dough which is incorporating most of the flour from the sides of the pan. If it’s a ‘gooey mess’, add 1 tablespoon flour until it makes ONE SOFT ball. If there are two or more balls, add 1 tablespoon water and see if it makes 1 ball. (You may have to go back and forth with this until you get it right.)
While it’s in its first knead (BEFORE it goes into the fermentation cycle), open the lid and touch the dough lightly. It should be in one soft ball. If your finger has sticky dough on it, add a tablespoon of flour. Let it knead a minute and touch it again and check to see if it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s no longer sticky, Don’t OVERDO it!
If it just makes a slight indentation and doesn’t look crusty, it’s probably about right. If it feels too dry or is in two or more DRY-looking balls (not a sticky mass), add a tablespoon at a time of WARM water. DO NOT ADD TOO MUCH LIQUID. If you add too much liquid in proportion to the flour, the dough may rise too much and may overflow.
If you look in and see that the dough is threatening to rise up over the top of the bread pan, don’t panic, poke it a few times with a toothpick, skewer, fork, etc. until it deflates a little.
printed from: http://recipes.recipeland.com/recipes/recipe/Bread_Machine_Hints_and_Tips_No_1_268
© 2008 www.RecipeLand.com All rights reserved.
Bread Machine Hints and Tips No. 2
By using this recipe, you will be able to learn all the tricks bread machines have to offer!
Thanks for all the advice! I am new to breadmaking and found these tips very helpful.
9 months ago by artteach71
These tips (Hints #1 and #2) are so very useful! I was given a breadmaker without instructions and I had absolutely no experience with this sort of equipment. So far, however, with the help of these guidelines, I have had unexpected success making different kinds of bread which everyone at home loves!
over 5 years ago by northgardengal
I’ve found that I can use butter, margarine, diet margarine (although it does add a little moisture), olive oil, etc. for the fat.
I add 3 tb. buttermilk powder to many of the recipes. I add it on top of the flour, but I have heard that many people add it right after the yeast.
Eggbeaters and dry egg substitutes work fine, too.
I often add 1/2 cup of sourdough starter to my breads. I have 3 starters: white sourdough, potato (sweet bread) starter, and whole wheat starter. I decrease the water or milk called for in recipes when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making whole wheat or other dark breads because it doesn’t rise as much. If you are making rye or pumpernickel, your bread will be a smaller, denser loaf when baked.
If you are adding nuts or raisins to you recipe, shake them in a baggie with about 2 ts. flour before adding them to the dough. The time to add them is towards the end of the second cycle when you hear the beeps.
Raisins add a little moisture to the dough so you’ll probably need a tad more flour after adding them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing Breadmaker Bread, however I still use my trusty electric knife to slice it. Since my Breadmaker makes round bread, I slice it in half vertically first and then slice each half into slices. After it has completely cooled, I store it in baggies. The first day, I just leave it on the counter. After that, I store it in the refrigerator or freezer.
printed from: http://recipes.recipeland.com/recipes/recipe/Bread_Machine_Hints_and_Tips_No_2_1789
© 2008 www.RecipeLand.com All rights reserved.
Herb Bread - ABM
Yields: 1 servings
Ingredients
3 tablespoons applesauce
1/2 cup onion chopped
1 cup milk
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 teaspoon dill weed dried
1/2 teaspoon basil dried
1/2 teaspoon rosemary leaves dried
1 1/2 teaspoons yeast, active dry
Directions
Place all ingred. including onion mix in pan. select light crust and press start.
printed from: http://recipes.recipeland.com/recipes/recipe/Herb_Bread_-_ABM_5616
© 2008 www.RecipeLand.com All rights reserved.
Blueberry Bread
Yields: 2 loaves
Recipe Cooking Time Preparation 20 minutes
Cooking 40 minutes
Ready In 60 minutes
Ingredients
1 package yeast, active dry
3 cups bread flour
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon butter or margarine
16 1/2 ounces blueberries canned, well drained, reserve 1/4 c liquid
1/4 cup water approximate
Directions
In order listed, add all dry ingredients into pan.
Put well drained berries into a 2 cup measuring cup, add 1/4 cup of retained juice and enough water to equal 1 1/3 cups.
Select white bread and push “Start”.
NOTE: All ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough for machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350 f. for 35-40 min.
printed from: http://recipes.recipeland.com/recipes/recipe/Blueberry_Bread_5547
© 2008 www.RecipeLand.com All rights reserved.
Beer Sourdough Starter
Yields: 1 servings
Ingredients
1 each beer flat
1 1/4 cups flour, all-purpose
Directions
Mix well, let sit on counter 5-10 days, stir 3 x per day.
When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe.
printed from: http://recipes.recipeland.com/recipes/recipe/Beer_Sourdough_Starter_6241
© 2008 www.RecipeLand.com All rights reserved.
Beer Rye Bread - ABM
Yields: 15 servings
Ingredients
1 package yeast, active dry
2 1/4 cups whole wheat flour
1 1/4 cups beer stale
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons oat flour
1 1/2 cups rye flour
Directions
Place all ingredient into the breadmaker. Process on the white bread cycle.
printed from: http://recipes.recipeland.com/recipes/recipe/Beer_Rye_Bread_-_ABM_5057
© 2008 www.RecipeLand.com All rights reserved.
Beer Cheese Bread - ABM
Yields: 1 servings
Ingredients
10 ounces beer light, flat
1 tablespoon applesauce
1 1/2 teaspoons salt
1 tablespoon sugar
3 cups bread flour
2 1/4 teaspoons yeast, active dry 1 packet
4 ounces american cheese 2 slices
4 ounces cheddar cheese cubes
Directions
Place all ingredient into the breadmaker. Process on the white bread cycle.
printed from: http://recipes.recipeland.com/recipes/recipe/Beer_Cheese_Bread_-_ABM_5060
© 2008 www.RecipeLand.com All rights reserved.
Bean Bread - ABM
Yields: 1 servings
Ingredients
1 cup water
3/4 cup beans black, , dry, cooked, drained
1 1/2 tablespoons applesauce
1 1/2 tablespoons honey
3/4 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons yeast, active dry
Directions
printed from: http://recipes.recipeland.com/recipes/recipe/Bean_Bread_-_ABM_6178
© 2008 www.RecipeLand.com All rights reserved.
Bean Biscuits
Yields: 16 servings
Recipe Cooking Time Preparation 30 minutes
Cooking 15 minutes
Ready In 45 minutes
Ingredients
1 1/2 cups flour, all-purpose
1/2 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup butter or margarine, softened
1 cup kidney beans cooked, white or red
2/3 cup milk
Directions
Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs.
In food processor or blender, puree beans with milk. OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough.
Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds.
Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand.
Bake at 400 F for 12 to 15 minutes or until golden brown.
printed from: http://recipes.recipeland.com/recipes/recipe/Bean_Biscuits_4445
© 2008 www.RecipeLand.com All rights reserved.
Oatmeal Pudding Cookies
This is the best oatmeal cookie recipe i’ve found so far. the cookies were chewy and had a great flavor.
Yields: 36 servings
Recipe Cooking Time Preparation 10 minutes
Cooking 40 minutes
Ready In 50 minutes
Ingredients
1 cup butter or butter flavored shortening
3/4 cup brown sugar packed
1/4 cup sugar white
3.5 ounces instant pudding mix, french vanilla or vanilla
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
3 1/2 cups rolled oats
1 cup raisins, seedless optional
Directions
Preheat oven to 350 degrees F (175 degrees C).
Line baking sheets with parchment paper.
In a large bowl, cream together shortening, brown sugar, and white sugar until smooth.
Blend in instant pudding, then beat in eggs until the batter is light and fluffy.
Combine flour and baking soda; mix into the batter.
Stir in oats and raisins.
Dough will be stiff.
Drop dough by spoonfuls onto the prepared baking sheets.
Bake for 8 to 12 minutes in the preheated oven, or until firm.
Cool on wire racks
printed from: http://recipes.recipeland.com/recipes/recipe/Oatmeal_Pudding_Cookies_48105
© 2008 www.RecipeLand.com All rights reserved.
[Vickie, have you any idea where the instant pudding mix recipes are in the thread??
I rejected one recipe that called for a cup of instant pudding powder, they are getting expensive, in this period that is now called a recession....thanks, granny]
Peanut Butter Cup Cookies
One word...Excellent!
Yields: 25 servings
Recipe Cooking Time Preparation 10 minutes
Cooking 35 minutes
Ready In 45 minutes
Ingredients
1 3/4 cups flour, all-purpose
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter softened
1/2 cup sugar white
1/2 cup peanut butter
1/2 cup brown sugar packed
1 each egg beaten
1/2 teaspoon vanilla extract
2 tablespoons milk
40 x chocolate covered peanuts 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
Cool and carefully remove from pan.
printed from: http://recipes.recipeland.com/recipes/recipe/Peanut_Butter_Cup_Cookies__48106
© 2008 www.RecipeLand.com All rights reserved.
[If I had Peanut Butter cups, I would eat them.
Why not beat powdered sugar, vanilla and peanut butter into a stiff mix, make a ball and roll in chocolate chips?
Better make extra, as I would more than likely eat the balls and you would have naked cookies...
granny]
Peanut Butter Sandwich Cookies
Awesome Recipe! The cookies turned out great! Will definately make again!
Yields: 15 servings
Recipe Cooking Time Preparation 15 minutes
Cooking 25 minutes
Ready In 40 minutes
Ingredients
1 cup peanut butter
1 cup butter flavored shortening
1 cup sugar white
1 cup brown sugar baked
1 teaspoon vanilla extract
3 each eggs
3 cups flour, all-purpose
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter creamy
3 cups sugar confectioners’
1 teaspoon vanilla extract
5 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars.
Add vanilla and then eggs, one at a time.
Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden.
This helps to make them chewy.)
Cool on wire racks.
To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners’ sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture.
Spread frosting on one cookie and top off to make “sandwich”.
printed from: http://recipes.recipeland.com/recipes/recipe/Peanut_Butter_Sandwich_Cookies__48107
© 2008 www.RecipeLand.com All rights reserved.
Cake Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 tablespoon yeast, active dry
2/3 cup cake mix
1 2/3 cups flour, all-purpose
1/3 teaspoon salt
1 1/3 tablespoons butter
13/16 cups water
Directions
Put the ingredients in bread maker according to the directions in your cookbook.
printed from: http://recipes.recipeland.com/recipes/recipe/Cake_Bread_18390
© 2008 www.RecipeLand.com All rights reserved.
Cheese Pepper Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 package yeast, active dry
1 teaspoon sugar
1 tablespoon vegetable oil
3 cups bread flour
1 teaspoon salt
1 1/2 teaspoons black pepper freshly ground
1 cup swiss cheese grated
1 cup water warm
Directions
Place ingredients in order above in bread pan of B/M.
Set for white bread or French Bread.
printed from: http://recipes.recipeland.com/recipes/recipe/Cheese_Pepper_Bread_18438
© 2008 www.RecipeLand.com All rights reserved.
Cayanne Corn Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 1/8 cups water
1 1/2 tablespoons applesauce
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
3/4 teaspoon cayenne pepper
3/4 cup cornmeal
2 1/4 cups bread flour
1 1/2 teaspoons yeast, active dry
Directions
Put ingredients into bread machine and press “Start”.
printed from: http://recipes.recipeland.com/recipes/recipe/Cayanne_Corn_Bread_35749
© 2008 www.RecipeLand.com All rights reserved.