Hello everyone. I hope your day was fine and I hope that your evening is even better. Mine is good.
Today I chose to post about an old-time recipe from way, way on back there, in time. Some people have carried this over from 50 to 100 years or even more. It is called a starter for bread making.
This is making yeast rather than buying it. And if you have ever had sourdough bread then you know that it is one of a kind and really good bread. Years ago I had a starter and then got too busy in life and forgot about it. But now, I am ready to create my starter for some awesome bread. I am on day 6 out of the 14 days it takes to make up. And you can see in the photo how it has raised up over that line on my jar.
As I almost emptied the jar out this morning and re-fed it, I say whoo-whoo, it’s working very well. Every day I empty 1/2 the jar in the garbage and add 1/2 cup of flour and 1/3 cup of distilled water and stir like crazy. Then put the top back on (coffee filter) and set it on top of my refrigerator.
The first day I started out the same with 1/2 cup flour (self-rising) for anything I cook. And I add 1/3 cup of distilled water..On that first day, I did add in 1/3 cup of pineapple juice also. But only on the first day.
As you empty half of the starter each day and feed it again, you will see it growing. You do this for 14 days in a row. Throw out, what you empty. I do rotate to a clean jar every 2 days and I do scrape the sides down
after I feed it so that I can see how much it grows each day, After day 14 it is ready to bake bread with it. You will use 1/4 cup for a recipe for sourdough bread. Then you feed it after you have used it to bake with. Almost empty the jar and go with the 1/2 cup flour and 1/3 cup distilled water and keep it in the refrigerator from now on so that you only have to feed it once a week or two. Put a regular closing lid on it for the refrigerator. Don’t forget it. Mark your calendar
I am naming mine Seymour! I have a friend in Australia and hers is named Boris. These can live forever if you take care of it.
You could also gift a friend with half of your starter (or many friends). Teach them how to dump it and feed it for 14 days on the counter-top then into the refrigerator for thr rest of its life, if you continue to dump and feed once weekly.
I hope that some of you will like this recipe and try it and share this post. I will be back on Tuesday-Thur and Saturday. Thanks for your visit. Connie B.
I am setting up this post on a sunny Wednesday day here in North Florida, for Thursday’s post in the morning. I have the photo’s done, but have to finish the recipe. I will be back in the morning with this recipe.
I hope that all is well, in your home and family. Ok, I am posting the recipe now as I have a lot to do tomorrow.
2 tubes of crescent rolls
20 oz can cherry pie filling
1/2 c melted butter
1/2 c sugar with 1/2 tsp cinnamon mixed together
1 tsp vanilla 1/2 c powdered sugar
1 TBSP milk
Preheat oven to 350 degrees and grease 2 baking pans
Pop open a tube of crescent rolls- use every 2 triangles to make 1 rectangle=4 rectangles. Mash the scored edges together with your fingers.
Use a spoon of melted butter on each and sprinkle a little spoon of cinnamon and sugar down the middle of each rectangle. Starting at the long ends, roll each into a tootsie roll and make each one into a spiral circular form. If the seam opens just pinch back together.
Put on greased cookie sheet and make a well in each with side-walls. (Like a pizza crust). Put a heaping spoon of cherry pie filling on each one. Do the second tube of crescent rolls the same way.
Bake 350 for 35 to 40 minutes. As these are already sweet enough, I barely used any of the icing on each one. Use powdered sugar that you have whisked together to get out the lumps and add the TBSP of milk or less to it.
Drizzle a very small amount on each cherry danish when they have cooled down and remove to a pretty plate.
At our card game, we all looked at these like a lighted Christmas tree and all we could say was wow! This one’s a keeper. I do hope that you will try it! This recipe makes 8 cherry danish or cream cheese or blueberry etc-etc-etc.
Hello to everyone on this North Florida, cold night. I hope you are all warm and safe. This was a warming meal on last Friday and I promised you the recipe on Tuesday.
This was so good that it was burning my tongue as I was trying to taste it and post about it being an upcoming recipe for my Tuesday post. Thank every one of you that have come back to visit and collect this recipe. I am southern but this is the recipe that I have been using for many years now. I used to do the spoon drop dumplings (southern) but I changed to this northern potpie noodles about 15 years back.
This recipe comes from a cookbook of mine called Famous Dutch Kitchen Restaurant that I have. So a lot of you were right on guessing noodles or dumplings!
I always do a double batch of dumplings as you can never have too many dumplings! And I used two of my pint jars of canned chicken so you will need some cooked chicken. Four chicken breasts should do or 8 thighs cooked. Wash your raw chicken and put in a big pot and fill with water for 3/4 the way to the top of the pot. Add in 4 crushed chicken bouillon cubes and 4 garlic cloves minced. Add 1 tsp salt and 1 tsp accent. I tried a TBSP of rosemary in mine but decided not to do that again as it seemed to have sticks in it. Boil this for an hour. Make sure you have 3/4 of the pot filled with liquid (if you have to) add more water. Keep this on warm on the stove. If bones with the chicken, de-bone now.
In a big bowl add 2 c flour and 2TBSP baking powder(I use self-rising flour) and still add the baking powder. Add a dash of salt and whisk dry ingredients together
In a small bowl whisk 2 eggs with 2 TBSP butter and 1/2 c water. Add this to the dry mix of flour and stir until combined into a ball.
While you are preparing this have your chicken and broth on a medium boil.
Get out your rolling pin and dumpling cutter and lay wax paper on your work counter. Have an extra cup of flour nearby. Sprinkle some on wax paper and put the dough ball on top of it. If the dough is sticky then add flour by the spoonful until you can use the rolling pin (floured) also, to roll dough out thin.
Use your dough cutter or a butter-knife to cut long thin-medium strips. Take one strip at a time to the boiling pot (med boiling) and break off one- inch pieces of strip and drop into boiling water. If it gets too crowded then move dumplings in the pot very gently with a spoon and drop more in until you have all the dumplings in the pot.
Put a lid on the pot and turn down to low #4 or #5 and cook for 30 minutes. Now you have made chicken and dumplings or chicken with potpie noodles as northern people call this dish. I do not limit my cooking. I like to cook all types of food from every-where.
If you have the time, check out my monthly archives for more recipes and stay awhile. Share them with others if you wish. And do think about visiting again as I post on Tue-Thur and Saturday’s.
Hello, everyone. I wish you the best for this day. North Florida is cloudy today but not a cold day. The world is only cloudy if you let it be. Put your mind on something interesting and let it carry you through this day.
I am always thinking of and praying for everyone in this world, for every-day that goes by. And I do try to give out a little joy to you all as that is all that I have, but that is enough.
So, today, I am giving you my favorite chocolate fudge frosting recipe. If you make this and put it on a devil’s food cake or a fudgy chocolate cake mix. All I can say is oh my my! Because when I gift this cake to someone, that is all they can say, too.
I will add a photo one of these days when I make this delightful fudgy frosting. I have to watch what I eat and I can not eat a whole cake by myself so one day when there is an event, then I will cook one up.
Ready for the recipe now? I just bet you are! Ok these are the ingredients that you will need.
1/2 c cream or milk 1 stick butter microwave until boiling
5c powdered sugar 1/2 c cocoa whisk together
1 tsp vanilla
Add all dry ingredients with vanilla into your mixing bowl with the vanilla. Have the boiling cream and butter near by.
Begin by pouring a little of the cream and butter mixture into your frosting as you are whipping it up with your mixer. Keep adding the cream mixture in slowly and a little at a time, just until frosting becomes creamy enough to spread on the cake. You may not need all the cream mixture. The next step is to share this and enjoy or give as a never forgotten gift.
I used to bake one of these each month for 2 dozen brown chicken eggs, straight from the farm. The cake was well appreciated and so were those beautiful eggs.
Thanks for visiting and do stay a while and check out the monthly archives for more recipes if you wish. Share away and think about returning to visit again as I post on Sat-Tue and Thursdays. Connie B.
Whew it’s a cold North Florida night! I hope that you are warm, where ever you are tonight.
If you happen to live on a farm then this is so much easier to do, but then you would already know about cracklins. Cracklins are pig fat, that you fry up and eat. Then you save the lard to cook with for later.
In my twenty’s, I used to have a farm and about this cold time of the year would be pig butchering time for one and the others would get sold off. So I learned this as I learned many other things about living on a farm.
I found huge pork roasts on sale and got two of them. I cut all the fat off both into 1 inch cubes, after washing them very well first. Then I used my huge pressure canner to can all the meat that I cut into 1 1/2 inch cubes. This was last year and I still have plenty of canned pork left and it will last for 3 years plus more. But I like to eat from stock as I can new stuff.
Back to the cracklins now. All you have to do is put the chunks of pig fat into a large steel pot or cast iron pan and add a TBSP of water to keep it from popping grease all over you as you fry these down. You would think that water would make it pop but it does not pop. I was amazed at that. Use a medium heat like #5 and take your time. It took me an hour. You do not want to burn the grease as that will be nice white lard to cook with later.
When all the cracklins have turned to crispy, Then take out and put on a plate with paper towels on it. Eat now or freeze for later to make cracklin cornbread with. Use 1 to 1/2 c. for cornbread . When the grease is cool then strain it through a sieve into a container and keep in the fridge. I water bath canned mine for 15 minutes so they are sealed in pint jars.
For this experience, you could buy some pig fat from the grocer butcher and do this. But I would prefer to have the pig on the farm as you would get enough lard for the year or more. I do hope that some of you will try this, but that is up to you.
As for lard versus cCisco. I very rarely fry anything up, and when I do, I use the smallest amount possible to do the job. As an example for the chicken livers that I will be cooking tomorrow, I will use about one inch of lard in my cast iron frying pan. And I will have a sieve screen thingy over the top of my frying pan with paper towels on top of that. And they will not hang down on the stove burner. I hope I haven’t freaked you out as this is southern cooking ways.
Stay a while if you wish and share if you will. I post on Thur-Sat and Tuesdays. Connie B.
Brrr. It’s cold in Florida today and very windy. I hope that you are warm and cozy today, where ever that you may be.
Here is a little bread recipe that I enjoy and I hope that you may also. I had made spaghetti a while back, it is in my archives for October or November, I think. Anyway, this made some mighty tasty garlic and cheesy buns to go with the spaghetti.
If you need just a bit for one, then use 2 TBSP of soft butter and stir in some garlic powder ( 1/16 th–tsp) and use a small garlic clove minced finely with a dash of salt. Dice up a cheese-stick’s worth of cheese. I used motzerella cheese. Use any kind.
Just spread butter mixture over bread and add smally diced cheese over top and broil for a few minutes until browned. Stay with this as it burns very quickly!
If you have a larger family than just I, then use a 1/2 or whole stick of soft butter and use 1/2 tsp of garlic powder or more if you like and 2 or more cloves of minced garlic with a little salt added in. Dice up your cheese in small chunks and put on the top. Broil a couple of minutes until brown.
I hope that you will use this recipe for your family of for yourself as this goes with everything. Stay awhile if you wish and share if you want. Thank you for your visit and do come back soon as I post on Tue-Thur and Saturdays. Connie B.
This is a steaming and hearty mug of roast beef soup that is loaded with great vegetables. The fresh aroma in the air is lovely and beefy, with all the smells of a delightful hot mug of soup on any given day. https://www.wisdomforpennies.com
Good morning to all from North Florida on this lovely frosty day. I, say that now, but in a few hours when I have to go outside, I imagine that I will be having a different kind of thinking. Hope all is well in your home and know that I am always praying for all of you!
I have a soul warming recipe to share with you today! I have been eating leftovers for days now, and I don’t mind at all, as I really like this recipe that I created a few days ago. And I hope that you will enjoy it too!
As I am a canner, I used two pint jars of canned roast beef in this recipe. That comes out to 2 lbs of beef roast and as it was in the pressure canner for 75 minutes, it cooked up really done and tender, like flaking off the fork tender. So you will need 2 lbs of cooked roast for this recipe.
Ingredients are 2 lbs of roast beef cooked
2 -15 oz cans of diced tomatoes with juice
1 =15 oz can of hominy with juice (I was out of whole corn)
1-15 oz can of green lima beans (or butter beans) with the juice
1-large onion cut up and 1 extra large potato diced med-small
3 cloves of garlic diced small 1 tsp accent 1 tsp salt 1 tsp garlic powder and enough water in your large pot to cover all the vegetables and still have 2 more inches over the top.
Keep the beef out of the pot as it will be already cooked before you begin this recipe.
Put everything else into the pot and cook on medium high (#7) for 30 minutes. Then add the beef and continue to cook for 30 minutes more and then you are done and ready to eat this soul warming meal.
I would loved to have had fresh bread right out of the oven with this but I just ate it plain for 2 days and on the 3rd day I had saltine crackers with it. I only have a small bowl left for today and wish that the bowl was never ending! But this will have me thinking about something else to create in my kitchen, which is my favorite room in my house. Can’t you tell?
I do hope that I am not boring you all, but I love to create recipes and do so like to share them with you. Wishing you warmth and happiness or strong faith and knowledge that God is with you, even in your darkest hour. Even though you can not see him, he is always there for you.
Ask me how I know this? Back in 1988 I found this out and have never let go and neither has he!
I do hope that you stay a while and read some of my archived recipes by the month is the easiest way to navigate my site. I can write but I can’t steer the ship to well. So please bear with me in my organising this blog!
I post 3 times a week on Tue-Thur and Saturday so please feel free to come back and share my recipes with all. Thank You from Connie B.
