Month: May 2021

Categories
Vegetable

My Tomato Growing Recipe

#tomato #growing #recipe

Good morning, Everyone. I hope this day is good for you!

Today, I thought about this post and I know that technically it is not a food recipe, and yet it could be, many recipes.

So, here we go! This year I decided to buy a 9 pack of Rutger tomato plants to start out with as with this Florida, hot weather, and the bugs. Oh, the bugs! When in previous years that I started out with seeds and the longer that they had to grow to be big and ripe, well if the bugs didn’t get them then they heat, did!

Next year, I will do my seed planting early so I have my own plants from these tomatoes.

I do have 4 tomato plants in the bucket and 1 in the ground, in my photo. I also have bamboo sticks for stakes to tie up the tomatoes as they grow.

Let,s talk fertilizer. I use Miracle Grow. Banana peelings (cut up). And I used my washed and dried, crushed, egg-shells. This gives potassium and calcium to the plants. When I get a bunch, saved up, then I use them on my plants.

Also every 15 days, I make 3 cups of water with 1 tsp of Epsom salt and just hand drip a little on my plants. For more blooms.

This year, I took a bar of Irish Spring Bath Soap (you only need one bar). I would fill a huge bowl with warm water and let the soap melt until the water looked soapy and then I poured off the water into a gallon jug and a spray bottle. Off, that one bar, you can do this many times.

Spray this lightly, every 3 days for pests and you will have none!

Every early morning, I have to water each planter bucket of tomatoes with 1 gallon of water or evening. This is where the Miracle Grow comes in. On, every 4th day, I use only 1 Gallon jug of water with 2 heaping tsp of Miracle grow to water all my tomato plants and my roses, also. Then I continue with regular water until each bucket has had it’s daily gallon of water.

I do hope that this post will be interesting for you! There are tons of great Gardners, out there. This is just the way that I do it!

Thank you for you visit and fell free to come back for more if you wish.

Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Summer Time Peach Cobbler

Peach Cobbler In The Summer-Time.

Good Day to Everyone! I hope that yours is nice for you.

I have a sweet little recipe for you today. If you find that you don’t happen to have fresh peaches on hand then you can use canned and it will still be a luscious, treat.

This is a simple recipe that has stood the test of time. Not many changes over, the years gone by.

2 15-oz size canned peaches or 7 fresh peaches, peeled and sliced

1 cup sugar – 1 cup self-rising flour – 2 tsp baking powder

1 cup milk -1Tbsp vanilla- 1tsp almond extract

1 stick of butter 13×9 sized baking dish

Pre-heat oven to 350 degtrees

Put the butter in the baking dish and then into the oven.

Add the dry ingredients to a large bowl and whisk together

Add the wet ingredients and stir together with a spoon

Take the hot baking dish with the butter out of the oven and pour this mixture into the dish. Drain the juice off of the cans of peaches and then just arrange all the peaches on top of the batter.

This will bake up with a crispy bottom and edges or if you want it soft and doughy like, then add in the peach juice from the cans.

Bake at 350 degrees for 40 to 50 minutes. Keep a watch for your choice of golden brown color! This one had the peach juices in it so it was not as pretty of a golden brown as it would have been, cooked without the peach juice.

But it was devoured. Thanks for stopping by today. I will post again on Saturday and then Tuesday again. Connie B,

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade

Jalapeno Poppers

#fried #jalapeno#recipe

Good Morning all! Look at my jalapeno poppers.

They were, pretty good. I hope that you try this recipe!

Ingredients are: 1-8 ox block of softened cream cheese

4 oz of sharp cheddar cheese (softened)

10 Jalapeno peppers washed and cut in half and de-seeded

Wear gloves, while you are doing this! For extra hot peppers, leave a lot of seeds and white pith in. For gentle (not hot) peppers, take out all the seeds and white pith.

Seasonings that I used were, smoked paprika, garlic powder, onion powder, Cavender’s Greek seasoning, Accent, and pink salt.

I went heavy on the smoky paprika spice and added a medium pinch of all the other seasonings.

Lay the prepared peppers out on a tray, so you can fill them. Use gloves!

Combine the cheeses and the spices together with a spoon and then spoon lots of filling into the peppers.

Now, put the tray with the filled peppers into the freezer so they can freeze until you are ready to fry and batter them.

Batter Ingredients are: Container with 2 cups of flour

Container with 3 eggs wisked with a dash of water

Container with Panko bread crumbs 2 cups and 10 saltine crackers crushed. Whisk together.

Into my little cast iron frying pan, I put 2 inches of lard and let the grease get hot. (Use the oil of your choice).

Dip a sliced pepper into the egg mixture and then the flour mixture. Next, dip into the egg mixture and then into the bread crumb mixture.

Fry until lightly brown while scooping the hot oil across the top of the peppers and then turn over for about 1-2 minutes. Drain on a plate with paper towels on it and enjoy.

As usual, with any frying that you do, you regulate the heat temperature by lowering and raising the stove dial so that you do not scorch the grease.

Thank you for stopping by today! From now on, I will post on Saturday and Tuesday, so do come back to visit again. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Canning

Canning Butter

This is canned butter that has been opened off the canning shelf and then refrigerated after it was opened. This was used on that grilled cheese.

This was the butter freshly canned.

Hello to all, on this beautiful and blue sky, North Florida day. It is also quite windy, which is very nice. I hope that your day goes well!

This canning butter is just the way that I do it for my own use! You do not have to believe me or follow my directions on this canning post.

But, as for me, I am loving it! I did follow the Blue Book canning rules for 30 years so I know the rules. But alas, I just had to learn more and will keep ongoing learnings for my future. As I said, you do not have to follow my journeys.

Ok, I used pint jars and if I had more jelly jars then I would have used those instead for a better size jar. I also used salted butter, which I would not choose for my next batch, if I ever run out out of butter, so I can! I would choose unsalted as the butter flavor and taste intensifies in the jar.

I put my pressure canner on the burner with hot water in it, up to the bottom line on the pot. 2 inches or 3. As the melted butter will be hot, I have the burner on low. # 3 setting.

Okay, I used a tall pot and gently melted all my butter. I did 7 lbs of butter! I just stirred it well and ladled it into my clean and hot jars and cleaned up the rims of the jar, and then put the lid on finger-tight as the air has to escape from the jar.

I added all my jars to the pressure canner and turned up the heat to #6 and put the lid on the pot. ( I did not put the pressure valve weight on the lid). Once the steam starts shooting out for 10 minutes, they say. I do mine for 2. Then put the weighted valve on the pressure pot lid and begin watching the number dial as it is going up to 11 lbs of pressure (For Fl.) Altitude. Google this for your area.

At the 11 lbs of pressure, I set the stove timer for 75 minutes for pints and, then I turned the stove dial down to #3 and waited to see if it held at the 11 lb pressure reading. I checked every ten minutes on the poundage of the pressure and adjusted it by going to #4 if under 11 lbs and #3 if over 11 lbs. Keeping it at 11 lbs of pressure is the safe cooking level.

When the timer goes off, turn off the stove and walk away! Only come back, later when the pressure has dropped to ZERO. (This is the safe pressure canning rule). Take the lid off carefully and facing away from you as the steam is very hot! Put the lid at the sink.

Have a folded dishtowel very near the stove and canner. Use tongs and a thick potholder to remove the jars and put on the towel. I use 2 thick pot-holders as I seem to drop the jars with my jar-lifter.

Now, listen to the pinging jar sounds as each jar seals and leave sitting on the towel until the next day. Then wash up each jar gently with soapy water and remove the bands from the jars. This will be a 5-year storage of butter for me. Once a jar is opened then it has to be refrigerated!

I just thought that I would share some of my crazy learnings with you for today,s post. Thank You for visiting and do come back for more. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade Sandwiches

Rainy Day

#grilled cheese #castiron

Good day to everyone!

As today is a nice and softly raining day, I thought about this uplifting and smile bringing meal for my lunch today. As I have had a headache, since Mother’s Day, Sunday through Thursday, today. I could really use something, uplifting, and this is it!

I just used some Italian bread along with Velveeta (off-brand) Cheese and some home canned butter which I will make a post on, very soon.

No haters on canning the butter, please! I followed the Ball Bluebook canning book for about 30 years. But, now when I know that it is safe for me to can something, I do it for me. So I am kinda like a rebel canner but I do not cuss as that group does. So don’t follow me, search out canning for yourself.

The only thing that I can find wrong is that I used salted butter and its too salty for me.

The cast-iron skillet is a treasure for me and everything cooked in it, comes out so very nice.

Thanks for stopping by! ConnieB

Categories
Breads

Cornbread

Old Country Cornbread

Hello Everyone, I have not been feeling up to par with my bs so I have forgotten to post for Saturday.

I hope that you had an awesome day, today!

My photo is of an opened jar of canned mustard greens, which are in my archives, somewhere. I don’t feel good enough to hunt them, today.

But, I am featuring my cornbread recipe for today, and so here it is.

1 c self-rising flour 1 c self-rising cornmeal

2 large eggs 1/2 c sugar 1 8-oz glass of milk with 1 TBSP of vinegar in it. Use 3/4 of the milk and see if you need the rest of it.

1 TBSP baking powder 2 TBSP of lard in a baking pan.

Heat the oven to 350 degrees before you mix the batter.

Mix all in a large bowl. Use a thick potholder to get the cast iron skillet out of the oven and pour the grease into your batter and stir it up. Pour batter into the baking pan and bake 25-30 minutes, until golden brown.

You can leave out the sugar or for sweeter cornbread like jiffy, use 3/4 c of sugar in the recipe. I hope that you will try this recipe. It has been my tried and true recipe for so, very, many years, now. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert Homemade

Fudgesicles

Messy fudgesicles at the beginning.

Yummy Fudgesicles

Hello Everybody. Here’s my fudgesicle recipe for you to enjoy!

1 box of instant pudding that says 4 servings on the box.

Put the pudding in a large bowl and add 2/3 cup of whole milk and whisk together well. Ladle into popsicle molds and put them into the freezer for overnight. When ready to eat them just run warm water over the

Categories
Meats

Grilling BB Chicken

BB Chicken

Grilling Time

Good morning Everybody!

A lovely and rain fresh morning, on this North Florida day. Hopefully with more gentle rain to come. I hope that your day is good and that you take the time to feel the breeze and last but not least, smell the flowers.

A bonus day would include, picking flowers as well!

Today is just a photo of future days to come and I wish that I could have the senses of smell added to this post for you, whoe it was atrocious and I wish that I could have bottled some of it.

This was on last Sunday that I fired up my new gas grill for the first time. Also, it was my very first cook on a gas grill so it looks a little burnt but it was good.

The little steel tube is for hickory chips that burnt up as I needed to fire the grill up on all three burners for the chemicals to burn off for 15 minutes. The wood chips caught on fire and I had to put them out with water. So there was no hickory-smoked smell for the chicken, but next time there will be!

I hope that you like today,s post and will share and come back soon. Thank you for your time! Connie B

https://www.wisdomforpennies.com

Categories
Recipe Remedies

Orange Blossom Honey

Good Evening All! I am late posting today as it was a very busy day for me. I hope that your day was good and tomorrow is even better for you!

I have a little tip-recipe for you, today.

A quart jar of Thomas Orange Blossom Honey! I do believe that it was processed off of 441 North, from Lake City Florida, and heading North on 441 to Georgia. As I have passed that place of business many times throughout the years.

Now, I do not know where He put out all those Bee boxes, in which-ever orange grove. When I was a child, down in Ocala Florida on Highway 301, there used to be a lot of beautiful Groves of oranges-tangerines and grapefruit but that has been many years ago.

If you have followed along on this blog, then you know that I am always into one thing or another. I have always had a quest for learning and doubt that I will ever stop searching for things I feel that I just have to know.

I do make some of my own meds and that is how I came across the reason to use this tip, for myself. As I am allergic to all antibiotics except for one, I have to treat myself, when the Dr. says I can not help you! I do not have the plague and am not sick. I was just trying to keep my immune system built up very strong.as I have COPD and can not even be around anyone that is sick.

As a child, I was healthy as a horse. I am not going to tell you the remedy that I tried out as I made a mistake and it was a painful one.

Needless to say, I took a half dose of my item and it blistered the inside of my mouth and the inside of my lips. Agony! I researched and remembered that honey is great on burns, more on that later.

Also, honey is great for mouth cankers and fever blisters which I have never had. So I took a big spoon of honey and held it in my mouth as long as I could keep it there, which was not long. I did this twice a day for 2 days and I was back to healthy, no more blistered mouth and lips.

Yesterday as I was canning milk, yes milk. Only Rebel canners do this and this is not by the blue book, so no haters, please. As I was taking the jars out of the pressure canner and placing them on the counter on a towel next to the stove. One jar slipped and fell on its side.

If, you are a canner, then you know that the jar lid seals with a pop as it sits there and cools. That means that when it fell over, the boiling hot milk in the jar, shot out in a stream of pain for me as I did not just get out of the way and let that milk go all over my kitchen.

Of course, dummy me stood right in the way and set the jar back up with a thick potholder and it stopped squirting out of the jar. But the damage was done to my upper chest, tender parts.

So, again honey to the rescue for last night and more for today. That was a bad burn but you can not even see the burn today. So honey is great food and it is a healing medicine for burns. So please remember this!

Thanks for stopping by! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert Fruit

My Homemade Pineapple Sorbet

#pineapple #nectar #homemade

Good morning everyone, coming from this North Florida, beautiful, blue sky day! I hope that you find beauty in this day too.

I just got back inside from my little, apartment garden, which has 8, very nice Rutger Tomato plants and 3 Crook Neck yellow squash seedlings that have just spread their pretty little leaves from under the ground to peek up towards the sun.

I had to put up a trellis that has 104 pieces for the squash to grow on, so they wouldn’t grow running down the street. I do miss the country life so much that I just have to bring some of it to the city!

I just miss having my 3 huge gardens of vegetables along with my old Mulberry tree-Fig Tree-Wild Blackberries. And most of all, my heavenly blue Morning Glories growing along a long hitching post.

And last but not least, my Honeysuckle Bush Vine that I had gotten a starting from the Suwannee River ditch in White Springs Florida. There were many baby mocking bird nests in that Honeysuckle trellis.

But, I am a City dweller now, so I must think of ways to bring the country to the city, as I am only allowed 5 plant pots for the front and 5 for the back of my apartment and three of those are fancy roses that I would just about die, without having those.

I am sorry to be taking you back into my previous years! But those were the days!

Recipe time, now, you ask? Yes it is time!

2 fresh whole pineapples that are ripe. When you can just easily pull out a leaf, then it is ripe.

1 c sugar and 1 c water

A pineapple corer is amazing and with it, you will never ever buy pineapple in the can again! They are sharp, so be careful!

Cut off top of pineapple about two inches down from the top. So the corer will fit nicely and you will be able to turn the handle twister and navigate the pineapple as you are trying to twist down in the very middle of the pineapple. Then just pull out the core.

Do, both pineapples and put into a large food processor, along with the sugar and water and blend up. Small processor, just do this in small amounts. Put this lovely smelling pineapple sorbet into a covered container, into the freezer.

Take out 15 minutes before serving. Once you get the aroma and taste of a fresh pineapple that is wafting through your house, you will be spoiled for life.

I do hope that you will try this and enjoy with friends and family! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES