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
I wonder if she’ll come when you open a package so you can get her to come to you that way. Of course, if you have cheese, all will be fine.<<<
And if you don’t have cheese, you get scratched.
And if you do have cheese and do not share, you get a to the bone bite....It hurt for 20 minutes, she got the back of my leg.
She does need to eat more cat food, so I gave them fresh and got my cheese....big mistake.
LOL, learning to live with 2 bosses after so many years of being free, it is indeed retraining.
Well, I do admit that the soros research might have been a little overkill, but darn he is so full of links and none of them happy links.
Soros got the publicity for donating money to the Presidental elections, to defeat us, and all the time it was our money that he was getting via Acorn and other dems donations.
Not a crook in the lot.....ohh dear my nose just fell off for telling that lie.
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
September 17, 2009
Release # 09-344
Firm’s Recall Hotline: (800) 425-2757
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Clarks(r) Children’s Shoes Recalled by C & J Clark America Due to Choking Hazard
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.
Name of Product: Children’s Shoes
Units: About 2,000
Distributor: C & J Clark America Inc., d/b/a the Clarks Companies N.A., of Newton, Mass.
Hazard: Molded rubber pieces on the sole of the recalled shoes can detach, posing a choking hazard to infants and young children.
Incidents/Injuries: No incidents have been reported in the United States. In the United Kingdom there have been six reports of the rubber pieces detaching, including two reports of children mouthing the rubber piece. No injuries have been reported.
Description: This recall involves Clarks(r) children’s shoes sold under the “crawlers” and “hazy daze” style names. The crawlers were sold in infant sizes 2 to 3 1/2; and the hazy daze in sizes 4 to 6 1/2. “Clarks” is printed on the sole underneath the heel and the words “Clarks First Shoes” is printed on a multi-colored label inside the shoe’s heel area. The following names and model numbers are included in this recall.
Name - Model Number - Description
Little Kyle Blue Crawler - 89823 - Blue with red and black trim
Little Kyle Tan Crawler - 89824 - Tan with blue and brown trim
India Sparkle White Crawler - 88000 - White with light green trim and pink stitching
Kirstin Baby Pink Crawler - 88109 - Light pink with darker pink trim
Hazy Daze White Sandal - 88234 - White leather with cream and tan trim
Sold at: Clarks(r) retail stores nationwide from February 2009 through July 2009 for between $35 and $40.
Manufactured in: Vietnam
Remedy: Consumers should immediately take the shoes away from children and return them to the nearest Clarks(r) store for a full refund.
Consumer Contact: For additional information, contact C & J Clark America at (800) 425-2757 between 8 a.m. and 5 p.m. ET Monday through Friday, or visit the firm’s Web site at www.clarkskidsusa.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09344.html
********************************************************
Urgent Prayer Request
Francis Frangipane Ministries
Ministries of Francis Frangipane September 17, 2009
Recent headlines reveal that federal agents are going into homes in
New York, Denver and elsewhere and are looking for terrorists. These
probes are symptomatic of, what many believe to be, credible
evidence that say a major “9-11” type attack is possibly imminent.
We must not take these threats lightly. A certain “ho-hum” attitude
has infiltrated the church concerning terror attacks in America, and
we need to shake that off. With faith, not fear, let us pray for
federal agents and their efforts. Let’s ask the Holy Spirit to help
our agents find the terrorists, expose their plots and end the
threats — and also that the agents would attribute this success to
God.
I, for one, am taking this call to prayer seriously, and I ask you
to join me in praying daily for this need.
Francis Frangipane
www.frangipane.org
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
~
Francis Frangipane Ministries is powered by InJesus.com.
See up-to-the-minute Christian communication and start
your own ministry group at http://www.InJesus.com/
http://products.mercola.com/multivitamin-vital-minerals/?source=nl
“You Should Skip the Flu Vaccine —
But What If Forced to Take It?”
Know what to do now to protect yourself naturally from renegade viruses — AND their questionable vaccines!
Here are your must-know facts ...
Go to link to see Mercola video.
Webcast, RUSSELL BLAYLOCK, retired neurosurgeon, RE swine flu scare,
http://articles.mercola.com/sites/articles/archive/2009/09/19/The-Truth-about-the-Flu-Shot.aspx
Home Front: State’s unemployment rate hits 12.2 percent
The state’s unemployment rate rose three-tenths of a point in August, to 12.2 percent, state officials said today.
Read More
http://www.sacbee.com/static/weblogs/real_estate/archives/2009/09/california-unem-2.html
With faith, not fear, let us pray for
federal agents and their efforts. Let’s ask the Holy Spirit to help
our agents find the terrorists, expose their plots and end the
threats — and also that the agents would attribute this success to
God.<<<
Every person in the world needs to join in this prayer effort.
And we need major prayers on the flu threat, for it can go wrong in a hurry.
Thank you for your flu posts, we need all the information that we can get, both sides and all the side angles.
Indeed, this is a troubled time and one for many prayers.
http://www.treas.gov/press/releases/tg293.htm
September 18, 2009
TG-293
Treasury Announces Expiration of
Guarantee Program for Money Market Funds
Program Winds Down as anticipated, Generates $1.2 billion in participation fees for U.S. Taxpayers
The U.S. Department of the Treasury today announced that the Guarantee Program for Money Market Funds (the “Program”) will expire today. The Program was initially established for a three-month period that could be extended up through September 18, 2009. Since inception, Treasury has had no losses under the Program and earned approximately $1.2 billion in participation fees.
“As the risk of catastrophic failure of the financial system has receded, the need for some of the emergency programs put in place during the most acute phase of the crisis has receded as well,” said Treasury Secretary Tim Geithner. “The Guarantee Program for Money Market Funds served its purpose of adding stability to the money market mutual fund industry during market disruptions last fall and ultimately delivered a healthy return to taxpayers.”
Treasury designed the Program to stabilize markets after a large money market fund’s announcement that its net asset value had fallen below $1 per share (”broke the buck”) in the wake of the failure of Lehman Brothers in September of 2008. Maintaining confidence in the money market mutual fund industry was critical to protecting the integrity and stability of the global financial system.
###
This message consists of the following:
1. Children’s Animal Masks and Pendants Recalled by Team Work Trading Due to Risk of Lead Exposure http://www.cpsc.gov/cpscpub/prerel/prhtml09/09338.html
2. Bicycle Chains and Chain Connector Links Recalled by SRAM Due to Fall Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09342.html
3. CPSC Joins President Obama’s Back-to-School Campaign http://www.cpsc.gov/cpscpub/prerel/prhtml09/09337.html
4. Firms Agree to Pay $85,000 in Civil Penalties for Failing to Report Drawstrings in Children’s Outerwear http://www.cpsc.gov/cpscpub/prerel/prhtml09/09339.html
5. Hill Sportswear Agrees To Pay $100,000 Civil Penalty For Failing To Report Drawstrings In Children’s Sweatshirts http://www.cpsc.gov/cpscpub/prerel/prhtml09/09340.html
6. Kohl’s Department Stores Agrees to Pay $425,000 Civil Penalty for Failing to Report Drawstrings in Children’s Sweatshirts
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09341.html
Somehow, I find being a slave to a cat most enjoyable. ;)<<<
Not very difficult to figure out what they want.
1. Food
2. Play
3. Food
All a “Meal in a Box” really is is meal kits. Take your favorite food storage recipes and make these kits up so they include everything. The one I saw/did even included a bottled water to rehydrate things.
Kathy
from:
[Clever idea, how can we make our own at home and not buy one?]
Amazing! Living Lettuce!
Posted by: “Judith
Two weeks ago I saw this weird box of lettuce at Target and checked it out. It has roots and is living!
I thought, hummm, good idea! I usually lose half my lettuce cause I forget it is in the chrisper. Well, two weeks later this is just fine! I pulled more leaves off, washed them, put more water in the well and it is still good for a good while. Looks just fine. Sure, it was a little pricy at nearly $5 but who doesn’t waste more that that on what they don’t eat?? The name of it it is”
Live Gourmet Butter Lettuce by Hollandia Produce. Address P.O. Box 1327, Carpinteria Ca, 93041 in case you want to research them.
What a great idea!
Huggs,
Judith
God is not mad at you, no matter what!
May our roots always run deep and may our branches keep stretching to the sun
To visit group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/
Tips from Taste of Home email
Posted by: “nutsymtmom”
Ingredients for the Slow Cooker
Beans
Dried beans should always be soaked before adding to a slow cooker recipe. Sugar, salt and acidic ingredients, such as vinegar, have a hardening effect on beans and will prevent them from becoming tender. So it’s best not to cook beans with these flavorings, but to add them only after the beans are fully cooked. Lentils and split peas do not need to be soaked.
Condensed Soups
Condensed soups can be cooked in slow cookers for extended periods of time with minimal curdling concerns.
Couscous
Instead of cooking couscous in a slow cooker, prepare it separately on the stovetop for better results.
Dairy
Milk-based products may break down when cooked in a slow cooker. When practical, add those ingredients toward the end of the cooking time.
Fat
When preparing meat or poultry for the slow cooker, trim off excess fat. It retains heat and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to overcook.
Fish
Since fish cooks quickly in a slow cooker, it is often added toward the end of the cooking time.
Frozen Foods
Frozen meats should be completely thawed before placing in a slow cooker.
Meats
It is not always necessary to brown meats before placing them in a slow cooker. However, browning may improve color of the meat and produce a richer flavor.
Oats
Quick-cooking and old-fashioned oats are often interchangeable in recipes. However, old-fashioned oats hold up better when cooked in a slow cooker.
Orzo
To prevent orzo or other small pastas from becoming mushy, add them to a slow cooker during the last hour of cooking.
Pasta
Avoid adding dry pasta to a slow cooker since it becomes sticky. It is better to cook it according to package directions and stir it into the slow cooker just before serving.
Rice
Converted rice is ideal for all-day cooking in a slow cooker. If using instant rice, add it during the last 30 minutes of cooking.
Roasts
When cooking a roast over 3 pounds in a slow cooker, be sure to cut it in half before placing it in the slow cooker. This ensures thorough cooking.
Seafood
Seafood tends to break down when cooked in a slow cooker. If used, add seafood toward the end of the cooking time.
Vegetables
Vegetables, especially potatoes and root vegetables (such as carrots), tend to cook slower than meat. Place these vegetables on the bottom and around the sides of the slow cooker and put meat on top of the vegetables. Add tender vegetables, like peas and zucchini, or those you’d prefer to be crisp-tender, during the last 15 to 60 minutes.
Tips for Using Your Slow Cooker
Fill
To cook food properly and safely, manufacturers and the USDA recommend that the slow cooker be filled at least half full, but never more than two-thirds full.
Leftovers
Slow cookers should not be used to reheat leftovers. Use a microwave, stovetop, or conventional oven to reheat foods to 165°.
Lid
Each time you remove the lid from your slow cooker when unnecessary, you should increase the cooking time by 20-30 minutes.
Old vs. New Slow Cookers
Some newer slow cookers seem to heat up more quickly than older ones. If you have an older model and your recipe directs to cook on low, you may want to set it on the highest setting for the first hour of cooking to ensure food safety.
Power Outage
Following a power outage of less than two hours, you can finish cooking your food with your stove or microwave. If it’s been more than two hours or you are unsure how long the power has been out, discard the food.
Preheat
Many slow cooker recipes cook all day. It may be easier to place all ingredients in the crock the night before, then cover and refrigerate overnight. In the morning, place the crock in the slow cooker and select the temperature. Do not preheat your slow cooker.
Settings
Most slow cookers have two or more settings. Foods will cook faster on the high setting. However, the low setting is ideal for all-day cooking and/or for less tender cuts of meat. If your slow cooker has a “warm” setting, use it to keep your food warm until you’re ready to eat it.
Slow Cooker Size
Use this chart to determine the ideal slow cooker size for your family:
Household Size Slow Cooker Size
1 person 1-1/2 qt
2 people 2- to 3-1/2 qt
3 or 4 people 3-1/2 to 4-1/2 qt
4 or 5 people 4-1/2 to 5 qt
6 or more people 5-7 qt
Helpful Foil Handles
Layered dishes or meat loaves are easier to get out of the slow cooker using foil handles. Here’s how:
Cut three 20- x 3-inch strips of heavy-duty aluminum foil or create them by folding wider strips of regular foil. Crisscross the strips so they resemble the spokes of a wheel.
Place the meat loaf in the center of the strips, and pull them up and bend the edges to form handles.
Grasp the foil handles to lift the loaf and lower it into the slow cooker. Leave the foil in while you cook so you can easily lift the meat out to serve.
Note: For a layered dish, place the strips in the cooker and up the sides before putting in the food. Leave them in. Once the food is cooked, pull the strips together as a handle to neatly remove the food in one piece.
Hints for Cleaning Slow Cookers
Removable stoneware inserts make cleanup a breeze. Be sure to cool the insert before rinsing or cleaning with water to avoid cracking. Do not immerse the metal base unit in water. Clean it with a damp sponge.
Wash the insert in the dishwasher or in warm soapy water. Avoid using abrasive cleansers since they may scratch the stoneware.
To remove mineral stains on a crockery insert, fill the cooker with hot water and 1 cup white vinegar; cover. Turn heat control to high for 2 hours. Then empty. When cool, wash with hot sudsy water and a cloth or sponge. Rinse well and dry with a towel.
To remove water marks from a highly glazed crockery insert, rub the surface with vegetable oil and allow to stand for 2 hours before washing with hot sudsy water.
________________________________________________________________________
________________________________________________________________________
2a. Asian Pork Roast
Posted by: “*~Tamara~*”
Asian Pork Roast
1 (3 to 4 pound) pork roast
1/4 cup soy sauce
1/4 cup orange marmalade
1 tablespoon ketchup
2 cloves garlic, crushed
Place roast in crockpot. Combine remaining ingredients. Pour over roast. Cover and cook on LOW for 8 to 10 hours.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new crockpot recipes? Casseroles?
To subscribe, send a message to slowcooker-subscribe@yahoogroups.com
http://oldtips.blogspot.com/2009/09/friday-recipes-apple-pastry-pie-crisps.html
Friday, September 18, 2009
Friday Recipes: Apple Pastry, Pie, Crisps, and more
Apple season is upon us once again! The local apple orchard opened a week ago and I have already bought my first jug of apple cider. Apple pie, as iconic as it is, is not the only dessert you can make with the luscious fruit.
I’ve put together a collection of apple recipes from Old Fashioned Living as well as some links to different apple recipes on many of the blogs I frequent. Hope you enjoy!
Cheddar-Crust Apple Pie
Crust:
1 1/2 cups flour
dash of salt
1/2 cup shortening
1 1/2 cup (6 oz.) shredded sharp cheddar cheese
4-6 tablespoons water
Filling:
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
6 cups sliced peeled apples
2 tablespoons margarine
Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11” circle on lightly floured surface. Place in 9” pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11” circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.
Cookie Sheet Apple Pie
Crust:
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup whipping cream
Filling:
5 medium sized tart apples
1/4 cup granulated sugar
1 tablespoon all purpose flour
dash salt
1/2 teaspoon cinnamon
Glaze:
1 egg
2 Tblsp milk
For crust:
Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4” thickness. Trim to make a 14” square. Roll out the trimmings and cut into strips.
To prepare apples:
Pare, core and slice apples. Turn into bowl, mix with filling ingredients
To assemble pie:
Arrange apples in rows over crust in pan, leaving 2” empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked.
Crumb Apple Pie
Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup solid vegetable shortening
1/4 cup ice water
Filling:
7 medium Granny Smith
or Golden Delicious apples
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Topping:
3/4 cup packed dark brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/3 cup chilled butter or margarine, cut into pieces
Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.
To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.
For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings.
Recipe courtesy of Brenda Hyde at OldFashionedLiving.com
Easy Deep Dish Apple Pie
2- 1 lb. cans apple pie filling
1/2 cup raisins
1 cup (4 oz.) shredded sharp cheddar cheese
1- 8 oz. can refrigerated crescent dinner rolls
2 tablespoons sugar
1/4 teaspoon cinnamon
Heat oven to 375F. Spoon pie filling into 12X8” baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.
Whole Wheat Apple-Mincemeat Pie
Pastry:
1 cup Pillsbury’s Best Whole Wheat Flour
1 cup Pillsbury’s Best All Purpose or Unbleached
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup cold water
Filling:
4 cups sliced, peeled apples (4 medium)
1 1/3 cups prepared mincemeat
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
Topping:
1 egg white
2 tablespoons water
1 teaspoon sugar (1 to 2 tsp)
Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.
In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor’s Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.
Crockpot Apple Pie
8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.
More Apple Recipes you might like:
Greek Apple Pastry (Milopitas)
Easy Apple Cake
Caramel Apple Coffee Cake
Toffee Apple Crisp
Apple Crisp Pudding
Applesauce Loaf
http://oldtips.blogspot.com/search/label/bread
Friday, May 1, 2009
Friday Recipes: Tea Breads
Today I am going to share with you a variety of tea bread recipes.
Some of these recipes date back to the early 1900’s. I hope you enjoy them, and even more so, I hope you’ll stop by and comment if you decide to make any of them. Let us know how you liked them!
You can always find plenty of recipes on Old Fashioned Living by using our search box.
Chocolate Tea Bread
1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 cups flour
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3/4 cup mini chocolate chips
Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan and cool on wire rack. Thinly slice and serve on platter with tea.
Lemony Tea Bread
3/4 cup milk
1 tablespoon finely shredded lemon peel or lemon balm
1 tablespoon fresh thyme, or 1 tsp. dried thyme
2 cups flour
1 1/2 tsp. baking powder
1/3 cup butter
1/2 cup sugar
2 eggs
2 tablespoons shredded lemon peel
2/3 cup sifted powdered sugar
1 tablespoon lemon juice
In a small sauce pan, heat milk, lemon balm or peel, and thyme until just warm. Remove from heat; cool. Stir together flour, baking powder, and 1/4 tsp. salt. Set aside. In a large mixing bowl, beat butter and sugar until well combined. Add eggs, one at a time, beating until fluffy. Alternately add the herbed milk and the flour to batter, beating on low speed until just combined. Fold in lemon peel. Turn into greased and floured 9x5x3 loaf pan. Bake in a 350 degree oven 45-50 minutes or until golden. Cool 10 minutes; remove from pan. Combine powdered sugar and just enough lemon juice to make a drizzle. Spoon over bread. Slice and serve on a pretty paper doily lined plate.
Mini Lemon Tea Breads
2 large lemons
2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) margarine or butter
3 large eggs
1/2 cup milk
Preheat oven to 350 degrees. Grease ten 4”x2 1/4” loaf pans. From lemons, grate the peel and squeeze 1/4 cup lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives butter until mixture resembles coarse crumbs. Stir in 1 tablespoon lemon peel. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
Notes: You can use one 9”x 5” loaf pan and bake 1 hour and 10 minutes or until toothpick comes out clean.
Norwegian Tea Bread
1 cup sugar
1 stick butter, room temperature
3 eggs
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
splash vanilla extract
6 oz. chocolate chips
Heat the oven to 350. Combine the sugar, butter and eggs together in a bowl. Combine the flour, baking powder and salt together in a bowl, and slowly add to the butter mixture. Batter will be stiff. After mixed, add the vanilla and chocolate chips. Stir well. Use ungreased cookie sheet and make 3 rows of butter logs. Place in the oven for 15 - 20 minutes. Cut while still warm on the cookie sheet...at an angle. Serve.
Peach Tea Bread
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans
Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.
Lemon Tea Bread
1/2 c. butter 1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
grated rind of 1 lemon
juice of 1 lemon
1/2 cup sugar
Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with the milk. Add the lemon rind. Bake in a greased and floured 9” x 5” loaf pan at 350 degrees for 45 minutes. Meanwhile, mix juice and sugar in a small pan. Heat slightly. As soon as the cake comes out of the oven, slowly spoon over topping until all is absorbed. Cool in pan.
Lavender Tea Bread
3/4 cup milk
2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs
Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners’ sugar. Garnish with sprigs of fresh lavender.
Sage Tea Bread
1/2 cup milk
2 tablespoons minced fresh sage or 2 teaspoons dried sage
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
In a small saucepan, heat milk and sage just until warm. Set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk mixture. Pour into a greased 9x5x3” loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
If you enjoyed these, please check out our entire Tea Time section on Old Fashioned Living for more recipes, tea party ideas and more.
Posted by Amanda
I am looking for a bread machine recipe using caramel candy. I had one but lost it. It was a great recipe. ~IMA
I’m not sure if this is the same one you tried, but it’s from BettyCrocker.com and sounds wonderful!
Bread Machine Turtle Bread
Ingredients:
1 cup plus 1 tablespoon water
10 caramels, unwrapped
2 2/3 cups Gold Medal® Better for Bread bread flour
2 tablespoons dry milk
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1/4 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans
Measure carefully, placing all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
On OFL we have an article with great tips for making yeast breads:
http://www.oldfashionedliving.com/yeastbread.html
Pistachio Bread Recipe
1 package yellow or white cake mix, any brand
4 eggs
1/4 cup oil
2 tablespoons water
1 3 ounce package pistachio pudding mix
1 cup sour cream, I used low fat
1 tsp. cinnamon
3 tablespoons brown sugar
Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. In a large bowl mix the dry cake mix, eggs, oil, water, dry pudding mix, and sour cream. Mix well with a whisk or electric mixer. Divide between the two loaf pans, pouring into the pans and scraping the bowl clean with a rubber spatula. Combine the cinnamon and brown sugar in a small bowl with a fork. Splitting the sugar mixture between the two pans, sprinkle it on top and lightly run a butter knife through the batter so the sugar mixes into it slightly.
Bake for 45-50 minutes, placing the loaf pan on a cookie sheet on the middle rack. Test if it’s done after 45 minutes, using a toothpick. Bake longer if necessary. Cool, and slice.
Variations: Use German Chocolate cake mix and vanilla or coconut pudding. This was VERY good.
I’m going to try other variations next time!
~Brenda
http://oldtips.blogspot.com/search/label/dumplings
Monday, November 10, 2008
Dumplings Like Grandma Used to Make
The wild gander leads his flock through the cool night,Ya-honk! he says, and sounds it down to me like an invitation: The pert may suppose it meaningless, but I listen closer,I find its purpose and place up there toward the November sky. ~Walt Whitman
One of my readers had sent in this question, and it turned out to be a wonderful topic that many were interested in. Dumplings are one of my favorite foods, especially with turkey. I don’t make them often because I eat too many of them!
My Grandmother used to make rolled out dumplings to go with her chicken. They were paper thin and so yummy. Unfortunately it was one of those recipes where she just
made a well in the flour and added the ingredients until it “felt right”. Does anyone have a recipe for rolled out dumplings to go with chicken ‘n dumplins? ~Beth
I can relate because my husband’s great grandmother makes the rolled, strip type of dumplings and when I asked how to make them she didn’t have a recipe either. Interestingly my mother-in-law makes the drop dumplings and some holidays we’ve had both kinds of dumplings with each cook watching to see who took which one:) I have
come up with 2 recipes for the strip dumplings. I suggest you try both and keep the one that you like the best!
Dumplings
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
Combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir until smooth and let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. Cut the dough into 1/2 inch squares or strips and drop one at time into simmering stock. Simmer for 20-30 minutes
until thick. Stir often.
Rolled Dumplings
Ingredients:
3 cups all-purpose flour
3 tablespoons vegetable shortening
1 cup milk or water
1 egg, slightly beaten
1/4 teaspoon salt
Cut shortening into flour with a pastry cutter or fork. Add the remaining ingredients and mix well. On a floured surface,roll out dough to 1/8-inch thickness and cut into 2 inch strips with a sharp knife or pizza cutter. Gently drop dumplings into boiling broth. Reduce heat, cover and simmer for about 10 minutes. Makes 6 to 8 servings.
READERS’ TIDBITS
Here in my part of Ontario we have Chicken ‘n’ Sliders,similar to the dropped dumplings. There is no real ‘recipe’ because it was always done by feel. The general recipe is something like this: Boil your chicken on the stove until done then put it in the oven to crisp the skin while making the sliders. Bring the broth on the stove to boil and check the seasonings in it. Then in a medium size bowl start with one beaten egg and about a cup of the chicken broth (more if there are a lot of people). Then season it with whatever seasonings you like (usually just salt and pepper,but some may want to add other flavours). Add enough flour to make a slightly sticky dough. Place some of this on a floured surface and roll with a floured rolling pin to 1/4” or 1/8” thickness, depending on how you like it. Using a sharp knife, cut into 1” thick strips. By now the broth should be boiling so we take one strip in hand and just tear off pieces as you slide them into the boiling broth.Make sure to stir the pot every now and again so that the ‘sliders’ don’t stick to the pan. Let them cook for about 5 or 10 minutes (we usually take one out and check it) and then serve in a bowl. I know there are actual measurements on some recipe boards, but we have always done it by feel,just like Grandma. ~ Chelsea
Here is a recipe for dumplings from Paula Deen’s food show. ~Happy Thanksgiving, Sue
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball. Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm),working from center to 1/8-inch thick. Let the dough relax for several minutes.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. To serve, ladle chicken, gravy, and dumplings into warm
bowls.
I roll out my dumplings and use the “it just feels right method” as previously described. The only difference in the recipes that I do, is to add egg, a pinch or two of baking powder, and a pinch of baking soda to add a little rise. I then roll out the dough, cut it, cover with a clean towel and let the dumplings “rise” a bit. After twenty minutes or so, I drop them into the hot broth. The baking soda, baking powder, and salt are the ingredients that give a little bit of yeast-like rise. All the recipes described by other readers for dumplings would work with this style. ~Jennifer
My mother in law would make up the dough for her buttermilk biscuits and then just roll it out and cut into strips and then drop them into the hot bubbling chicken broth. So, I’m saying that any buttermilk biscuit recipe would work for dumplings. Also one can buy the canned biscuits, plain ole regular kind and flatten each one out and then cut into strips or pinch off little balls and drop them into the hot broth, works just as well! ~Carol http://www.countrylanefolkart.com/
Posted by Brenda Jean
http://oldtips.blogspot.com/search/label/fall%20recipes
Linda Lou, a member of our OFL Forum, shared a recipe with us for Crock Pot Apple Butter. The apple season has already started so go out and grab a peck or two! Apple Butter is awesome on pancakes, waffles or French Toast.
CROCK POT APPLE BUTTER
Apples, peeled, cored and finely chopped
4 cups. sugar or less
4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
Fill crock pot heaping full of chopped apples. The lid may not fit at first, but it will as the apples shrink while cooking. Drizzle sugar (sweet apples require less sugar), cinnamon, cloves and salt over apples. Cover and cook on HIGH for 1 hour. Turn heat to LOW and cook all day until thick and dark in color. Stir occasionally. Pour into small jars, leaving plenty of room for expansion while freezing. Cool and freeze.
Even if you didn’t grow your own green beans, you’ll find them in bulk in the grocery store right now, or better yet, visit a Farmer’s Market or look around your area for homegrown produce.
Green Beans With Onions
Ingredients:
1 3/4 pound fresh green beans
1 large sweet onion
2 tbsp. butter
1 sprig of fresh rosemary
salt and black pepper
2 tbsp. chopped fresh parsley
Trim the ends of the beans, and string if necessary. Wash and drain. Peel the onions and cut them into very thin slices. Saute onion in a heavy saucepan with the butter over medium-low heat, stirring until the onions begin to turn golden. Add the beans, salt, pepper, and the rosemary, then add 1/4 cup of water. Cover the pan and cook over medium heat for about 15 minutes, or until the beans are tender. Remove the lid and continue to cook until the liquid is gone, but don’t brown. Taste and season again if necessary. Sprinkle with parsley and serve.
Learn what herbs work well in soups on OFL:
http://www.oldfashionedliving.com/herbs8.html
~Brenda
Sunday, September 13, 2009
Fall is Around the Corner
Today we decided to take the kids and make the rounds of a couple of new orchard markets. We bought a peck of Gala apples, a 1/2 peck of Ginger Gold apples, fresh corn, squash, peaches, tomatoes, and a dozen freshly baked apple doughnuts. After the kids went to bed I realized I had a few recipes to share that were great for fall and I hadn’t blogged that much here this week. I hope you enjoy these. It was 81 today but it still felt like fall munching on apples! If you haven’t tried Ginger Gold apples, you should. They were VERY good, not too tart or sweet, and a great taste.
Zucchini Scones
Ingredients:
2 1/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1 tsp. cinnamon
1 tsp. grated orange peel
1 tsp. grated lemon peel
4 tsp. cold sliced butter
1 egg, slightly beaten
1/3 cup milk
1 cup grated zucchini
Mix flour, baking powder, salt, sugar, cinnamon and grated peels together. Cut in the butter until it resembles coarse cornmeal. Mix the egg with milk. Add to flour mixture with the grated zucchini. Stir with a fork until a soft dough forms. Turn on to a lightly floured board or waxed paper. Roll into a ball. Cut in half and pat each half into a 6-7 inch round. Dip a knife into flour and cut each round into 5 wedges. Place on a cookie sheet sprayed with cooking spray. Bake 12-15 minutes at 425degrees. Makes 10 - 12 scones.
Pumpkin Ginger Muffins
Ingredients:
1 1/2 cups canned pumpkin
5 tbsp. applesauce, room temperature
2 egg whites, whipped
1/2 cup apple juice, room temperature
2 cups packed brown sugar
1 1/2 cup all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 1/2 tsp. ground ginger
1 tsp. ground nutmeg
Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin,applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish.
Cinnamon Apple Fritters
Ingredients:
1/2 cup cake flour (sift all purpose several times)
1/8 tsp. salt
1/2 cup buttermilk
1 Tbsp. granulated sugar
2 large tart, firm apples
1 Tbsp. butter
3 inches oil for frying
1 large egg
powdered sugar
Warm maple syrup
1/2 tsp. cinnamon
In small bowl, combine flour, buttermilk, sugar, melted butter, egg yolk, cinnamon, and salt. Mix well with whisk. Beat egg white until it holds peaks but is not dry. Fold into batter. Heat oil in deep fryer or heavy pot until 375 degrees. Working with 3-4 apple slices cut 1/4 inch thick,dip slices into batter-shake off excess. Immediately drop into hot oil and fry until the apple is tender and batter is browned and puffed, turning once, about 2-4 minutes. Use a slotted spoon to transfer in single layer to a baking sheet or plate lined with paper towels; keep warm in 250-degree oven until all are fried. Serve hot with sugar or syrup. Makes 4 side servings.
On OFL we have tips, history and suggestions for using fresh pumpkin instead of canned in your recipes: http://oldfashionedliving.com/pumpkin1.html
~Brenda
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