Hello everyone. I hope this beautiful windy fall day, finds you in high spirits and and happiness. Most of all I hope you are loved and appreciated!
I will not be buying pineapple in the can anymore. I spent $15 on this new kitchen tool and it is the greatest.
You could almost call me the queen of kitchen gadgets. My kitchen is loaded with all kinds of food processers to the air fryer, down to the cheese grinder and everything in-between.
Any way back to the pineapple corer. I got it at Walmart and I purchased a green pineapple and had to wait for it to ripen so I could try this new tool of mine.
I cut it off a little high at the top so it was not as wide to work with. It was so easy to use, just stick into the top of the pineapple and turn the handle. After you get to within two inches from the bottom, then you press the yellow tabs and take it apart and pull off your spiral cut pineapple.
Now, make sure that you cut the top off wide enough so that the tool will go straight down evenly. Because I ended up coming out the side near the bottom and juice went everywhere.
I always think of peach season as cobbler season, so I was excited when I saw a hundred-year-old recipe for Individual Peach Cobblers. The cobblers are delightful when served warm with whipped cream or vanilla ice cream. These cobblers are a double peach dessert that contains both sliced and mashed peaches. Hot juicy peach slices […]
Hello everyone! I hope this day brings you happiness! I am going to share a cinnamon roll recipe with you today and maybe that will lift your spirits. I am pretty sure that this recipe is from The Pioneer Woman, Lee Drummond so all the credit goes to her for this awesome recipe.
Ok ready to start now? I just use self- rising flour for about everything I make. So here is my recipe.
4 1/2 – 5 c. flour
1 can of evaporated milk at 110 degrees F.
1 tsp. sugar 2 1/2 tsp. yeast
1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar
2 Tbsp. oil 1 egg at room temp.
Add 1 tsp. sugar and 2 1/2 tsp. yeast to your 110 degree evaporated milk. Wait 7 minutes until foamy. This tells you that the yeast is still good!
In a large bowl have your dry mixture of 4 1/2 c. flour 1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar and 1 room temp. egg whisked. And 2 Tbsp. oil.
Now you can add your wet yeast mixture to the dry flour mixture. Stir it until just mixed together and put saran wrap over the top of the bowl and let this sit out on the counter for 15 minutes. (Doughy will be tacky) so it will be hard to work with. But worth it, in the end results!
Sprinkle counter with a very small amount of flour and start kneading the dough. Use as least flour as you can get away with, but you will have to be using small amounts so this will not just stick to your hands.
Knead for 15 to 20 minutes until your can do the window pane test. Which is when you can stretch some dough and see your fingers through the dough. Time to cover with wrap or a clean kitchen towel and sit in the warm oven.
This is my special way to make my breads and rolls rise!!! I always heat up my oven to 200 degrees for about 5 minutes and turn the oven OFF. I do this step every time the rising times come up. And it works very well for me as you need a warm place for dough to rise.
Now put dough into your oven with it warmed up and turned off. Let rise 1 hour or more until doubled in size. Have a stick of butter sitting out to soften up while the dough is busy in the oven.
The filling recipe is 1 stick soft butter 1/1/2 c. brown sugar 1/4 tsp. salt and 1 1/2 Tbsp Saigon cinnamon. Which has an amazing stronger cinnamon flavor. I ordered it from MySpice.com
Punch down dough now. Put flour on counter and roll out till it is 3 inches wider on each long side, than a 13×9 baking pan or dish.
Now use your hands and slather the dough with butter and whisk other ingredients of filling together and sprinkle on top of butter.
This is a long recipe! But this is what you are aiming for!
Now you start on the long edges and roll up the dough like a tootsie roll. Pinch the edges together with your finger tips. If you want huge cinnamon rolls just aim for 9 slices by using dental floss to cut with.
Time to heat oven for 5 minutes at 200 degrees and turn off. Take a 4 oz package of cream cheese out of the fridge to soften up.
Put these on a wax papered pan and cover the rolls with kitchen towel again and let rise for an hour., in the oven. Bake at 350 degrees for 20 minutes.
Only one more step! I promise you!
While these are baking Use a medium bowl for 4 oz cream cheese at room temp and add in 3 c. of powdered sugar and 1 tsp. of vanilla and add milk by the Tbsp. ONLY while you are mixing up this delicious frosting to get to the right consistency top pour over those hot freshly baked cinnamon rolls!
I made these for a Community Dinner so I had to make 2 13×9 glass dishes. This turned out to be the only dessert that was brought to the dinner, but I don’t think everybody minded at all! And they were happy.
Thank you for visiting my blog and do please come back soon to see what’s next. Even I don’t know! I decide on the spur of the moment as that is how I’m wound. It makes it more interesting for me to make a post. I post on Thur-Sat-and Tuesdays. See ya later! #dessert
Hello everyone, I hope today finds you happy and well. It is a gloomy day outside today in Florida. But I have found that happiness comes from within and shines throughout your day. Hope you are smiling now!
Last night, I created this pumpkin spice creamer and I thought for a minute there that I had died and gone to heaven. It was pure bliss for me as I am one of many in this world, that are the lovers of all the things that fall has to offer to us, so that we are allowed to see the beauty of nature, changing right before our very eyes.
I am in love with fall as you can tell. So when I tasted this concoction that I created, this fall creamer. I almost died! It was that yummy-licious! Here is a photo and I hope it makes you happy, as it did me.
There is just a taste in the bowl for you to see. This fills up a creamer plastic jug and has a little more that is left-over. I put all the ingredients except the 3/4 th can of plain pumpkin puree in this photo so that you can see what you will be needing, that is, if you want to make this recipe.
Use a large bowl and a whisk. Pour 2 cans of sweetened condensed milk, along with 1 can of condensed milk together in the bowl. Add the can pumpkin. Whisk and then add 2 tsp. of pumpkin pie spice and whisk again.
Then you just use a funnel and pour this into an empty coffee mate container. This should last a week, but I wouldn’t bet on it staying around for that long! I will not be buying creamer again for the rest of my life. Not with this recipe or my irish whiskey creamer recipe. I am very content with these two recipes. And I hope you will be also.
Thank you for visiting my blog today and do please come back soon! I post on Tue- Thur- and Saturdays. https://www.wisdomforpennies.com
Hello everybody, I hope this day finds you well and happy. There is so much going on in our world at this time, that I know that there are so many that are blown away in their minds. If I did not have the peace of God that lives in my soul every waking moment, I couls easily let myself fall into the deep void of confusion and fear of what is to come.
All I can say, is to keep God in your lives and you will come through anything, and with only the peace that He gives to you.
Even though I love God with all my heart and soul. I still believe that we should prepare for what may be coming. None of us know, what that will be. But we can watch and learn, always be learning.
Ok, here is my food prep tip of the day. First I made the biggest mess that you will hope to never see! I used raw eggs in the oven on trays that were lined with wax paper. I used a low temp of 170 degrees for 10 hours. DO NOT DO THIS!
Two dozen eggs at 10 hours later, will give you melted wax paper onto concrete hard eggs. And not to mention the concreted eggs that were stuck to 4 huge pans, hours of soaking and scrubbing. And those eggs went into the trash.
So I decided to go another route with dehydrating the next time. This is how I do them now. I used 30 eggs and put into a big bowl and whisked them up well, with nothing added to it.
I scrambled the eggs in a large pan and let cool off. hen I used parchment paper “Hey these are not gonna take 10 hours” so the paper won’t be a problem. Also I used my dehydrator this time.
The eggs will dry very hard, so you do not want huge pieces of egg, as it might break your little coffee grinder. So break them up small. You will be glad that you did this step.
I don’t remember how many hours, 6 to 8 hours. I have a powerful dehydrator. I think 6 hours. When they are unbreakably hard and dry.
When cooled off. If they are very very dry, then use your coffee grinder or what ever else you have to grind to a fine powder. Store in quart mason jar with an absorber in the jar. Date the jar and label. Keep in dark cool place. These should store for 5-10 tears unopened. Once open, store in refridgerator for 7-30 days.
To reconstitute, you use 1 tbsp of egg to 1 tbsp of warm water and whisk and sit for 5-10 minutes before cooking as scrambled eggs. Fine for baking also. 1 tbsp. of egg powder for each egg needed. Remember this, these will not be as good as a fresh egg. This is for WTSHF and you are grateful to have an egg to cook!
PS. These photos are both at the beginning and not the finished product as in dried.
Thank you for visiting my blog and please, do come back soon
Beegle Homestead on youtube is where I found this recipe. And we are not USDA so do this at your own risk! But I trust this lady and know how to smell and taste test everything that I have canned for all of my life. I really like this lady!.
Good morning everyone on the glorious Saturday morning. I hope you are doing well and that your spirit lives with joyful hope. I know that I do and pray for all of you.
Ok, today I want to discuss with you, how easy it is do do a little prepping with storing food or purchasing food that can last for 30 years, if need be.
I am not USDA or anyone highly trained. I just study a lot of things, in this life. I always have, that is the very reason for this blog of mine. I enjoy learning, even at a young 61. So that I can hopefully teach others to take care of themselves and their family also.
This is a very cheap food to prep for storing and it will fill up the tummy, if you happen to be really hungry, sometime in the future. You never know what is coming next in these days and times! If some of us pass through it, there will be many sad stories for our future generations.
Well, this post went haywire and now I am repairing it! These 3 boxes of instant potato flakes will fill up a 2 -gallon food storage bucket. Then you add about 8 bay leaves on the top of the flakes.
Last of all you put your moisture absorber on the top and close up the bucket. Make sure to write the item and the date on the bucket. You can buy your absorbers or make your own, either way. I use the cat litter (CLEAN) mini crystal unscented. I just put some in a coffee filter and staple it shut or 1/2 of an envelope and staple it shut. This will keep moisture out of your food. But do not add this to salt or sugar as they will harden like a rock. Just put bay leaves only on top of those in the bucket or jar, etc. This is just the way I do it, and I am no USDA professional. I just love to study many things about life. Thanks for visiting and please do come back. While you are already here please feel free to look towards the bottom of my page for more posts, or the archives so that my little blog can grow. I post on Tue-Wed and Saturdays.
This is a great old recipe that I cooked in an old steel pot. I cook a whole lot of things in that pot.
I have been wanting peas for quite a long time now. I used to go to the fields and pick all types of them and bring back home to sit on the porch and shell. Those were the day’s. But as they is only myself now, I have not wanted to make them for just me for quite a few years now.
I decided what the heck, I want some peas. So I bought the hamhocks and peas at the store and came home and put this pot of peas together. I am glad that I did. They lasted me for many days.
The recipe is: A frozen bag of peas–zipper-white acre-pink eye etc. etc.
A package of ham hocks.
Cover the ham hocks with water after you wash them off. Boil on high heat for one hour. Then add in the peas and cook on medium for one hour. Make sure the water covers the ham hocks. About thirty minutes before done add in four tablespoons of bacon grease and maybe a teaspoon of salt or less. Enjoy over rice.
This is the old country ways of cooking and eating. Add this to meat and bread and you have a fine meal. I only cook in small amounts so I am sorry that the whole dinner is not there.
I hope you come back again as I post on Thur-Sat and Tuesdays.
Good morning everybody! Hope you are all doing well on this rainy looking day, here in north Florida. I happen to find rainy days calming to my soul, so to me it is a beautiful day.
I was starting out on a cool idea the other day, but I had to stop and put a hold on it for a few days. I was really excited to get this recipe started out as it takes six months to be completed.
The recipe is for a very strong coconut extract that does take it,s time to absorb the flavor of real coconut. I can only imagine a coconut pie, with some of this extract, poured into that pie!
Later when the time comes and it is done, I will post about it and show you a photo, if you are still with me, at that time. I do hope you are!
On to the reason that this recipe is on hold, now. This recipe calls for un-sweet coconut so of course I purchased a real coconut in the shell at the grocery store.
Well this is how the story goes. I needed to crack open the coconut to get the coconut meat out, along with the juice also. And then I needed to peel the dark brown skin off of it.
The coconut was scored with a slight line around the middle of it. So I took my little charlie brown hammer outside, along with said coconut, onto the porch concrete floor. And everytime I hit that coconut, it would bounce off the floor. It was bouncing about half a foot high. so I had to really hold it down with one hand and crack it with that charlie brown little hammer, with the other hand.
Well this is what that coconut did to me! It cracked apart just about an inch, just enough to grab the skin on my pointing finger. And it closed back up with my finger in it, Hurt!! Yeah it hurt!
I had to pry it back open with both hands to get my finger out! It was finally opened up now. There,s where the blood blister comes in. It was half the width of my finger and throbbing with plenty of pain.
So I put an ice cube on my finger and repeated this again, so the pain would stop. I do knot know why, but the blood blister went away and I did not have to deal with pain or infection with it for days, until it healed up. So that is the story on how to heal a blood blister. It worked for me.
This little recipe is not editable. It is a soothing and calming lotion for your aching back, neck, shoulders, etc. Most of your body parts but not all. It is not for your under carriage. If you know what I mean.
Let me say as always, that I am not a Dr. and am not prescribing anything for anyone. I just know that I made this up around 20 years ago and to this very day, I still use this.
This is very close to Ben Gay and that is the exact reason, that I named it Back Heaven.
The oils that you have to buy can be found at Health Stores or Drug Stores. It is a little expensive, like possibly $13.00 a bottle. But this stuff last for 10 years or even more for me.
Purchase wintergreen oil and cinnamon oil. If there is not an eyedropper in the bottle, get yourself one, at the store. Also a bottle of body lotion. I just use a cheap lotion named Suave.
The Recipe is: 1/2 cup of lotion
4 drops of cinnamon oil and 4 drops of wintergreen oil
Put this into a cup and stir together and then keep it in a little covered container in the medicine cabinet. Do not let a child get into this! It is hot stuff for your back and not for kids at all.
Mine lasts me forever and when it does run out, I just make up some more. Again this is my homemade recipe that has worked for over 20 years, but I am no Dr. I am just a Southern Woman that is forever learning. Please use only a small amount of rub on your fingertip as this is powerful and hot.
Thank you for visiting my blog and please share it and do come back for more stuff. And again if I have helped you in any small way, then please consider helping me out, with a small donation. I would appreciate it so very much.
Today will be a short post about an old remedy from the past.
Have you ever had a painful sty on your eyelid? When I was younger, I used to get one of those from time to time. A wise older granny, told me how to fix that problem and I have always used it since way back then.
If you have a gold ring and I,m sure that most of you do. This is how you do it! (Remember that song?) It just came to my mind. But anyway, back to the remedy now.
You just wear the ring and rub it across your jeans really fast. It does get hot. Just put the edge of that ring on the sty on your eyelid. You can do this once or you can do this twice. But this has always made the sty go away for me.
As usual, I am not a Dr. and I make no claims for this to heal you. But as for myself, you know that I believe in the old ways, if you have been visiting my website.
Sorry I said this would be a short post, I guess I do not know that word! Thank you for visiting and do please share this site with your friends and please do come back again, on Tue-Thur-Sat I post new things.
