Skirt Give-a-way!

How would you love to get a skirt for FREE?? Visit She Wears Skirts to get the details! Hurry! The drawing ends June 10th, at 11:59 PM!!

$40 Give-Away!!!!

Homemaker's Cottage is hosting a CSN Stores $40 gift certificate give-away! CSN Stores offer a variety of items from housewares to outdoor needs.

Hurry! Saturday, July 17th is the final day for your chance. Visit the Cottage to place your entry!

Chocolate Pie Anyone?

When company is coming over you always want to plan the menu for what your guests like best. My "guests" recently were my brother, sister-in-law, and precious nephew. Since my favorite and only brother doesn't have a sweet tooth, I decided not to try to cater to him in the dessert area. On the other hand, my favorite and only sis-in-law (along with my mother [and I {and most other normal people}]) appreciates chocolate delicacies.

I had yet to find a recipe that did chocolate pie justice (the last one I tried instructed to cook the pudding in the microwave....blah). Ok, so I pieced together my now favorite chocolate pie recipe from three separate and somewhat altered sources. My non-sweets-appreciating brother even enjoyed a slice!

Favorite Chocolate Pie

Crust (Crisco American Pie Celebration, 1989 edition, page 4. Personal adaptations in pink)

2 cups flour

1 teaspoon salt

2 tablespoons coarse sugar

3/4 cup coconut oil

cold water

Heat oven to 375 degrees.

In medium bowl, mix flour, salt, and sugar. Gradually add oil, mixing in with a fork; dough will be very soft. Add water, 1 tablespoon at a time, to form a soft dough ball (if dough becomes too sticky, add flour).

Roll dough out on a heavily floured piece of wax paper. Transfer dough into a 9-in pie plate. With fork, prick lots of holes into dough (prevents bubbles during baking). Cook until flaky (15-20 minutes).

Pudding (Betty Crocker Cookbook, 2005 edition, page 210. Personal adaptations in pink)

1/2 cup sugar

2 tablespoons flour

1/8 teaspoon salt

1/3 cup baking coco

1 1/2 cups powdered milk and 2 cups water

4 egg yolks, slightly beaten

In large saucepan, mix together all dry ingredients; whisk in water until smooth. Cook, stirring constantly, over medium heat until pudding begins to boil and thicken (about 10 minutes). Pour about a cup of mixture into egg yolks and whisk until well blended; pour egg mixture back into remainder of pudding and whisk until smooth. Stirring constantly, boil pudding for 1 minute, or until thick.

Pour into cooked pie shell.

Meringue

4 egg whites, room temperature

1/4 teaspoon cream of tarter

1/4 cup fine sugar

Heat oven to 350 degrees.

Beat egg whites until fluffy (once other ingredients have been added, additional volume is impossible; trust me). Beat in cream of tarter. Gradually beat in sugar.

Smooth meringue over pudding, and cook pie until golden brown (10-15 minutes).

Enjoy,

Painted Ideas

There's no limit to what an idea can do with paint.

For me, it started with the need for several pretty but low-costing gifts for the guests of a party I was to host. Inspired by Mary Engelbreit's creative idea books, I tried my hand at painting initial decor. The wooden letters were purchased 30% off at Hobby Lobby (less than $1 a piece). Next, the colors and patterns were customized, again inspired by Engelbreit and the guests' personal tastes. With a variety of craft paints, paint brushes, and craft wire the gifts were finished within a couple hours and a couple $$.

The next few projects were various signs, mostly intended as gifts. Lettering was my biggest time absorber. The best method I found, without investing in stencils, was printing the text in the desired font from a Microsoft program and copying it to the finished background with a pencil (and eraser).

Sprucing up my "herb" garden was my next endeavor. Fifteen concrete stepping stones awaited. After borrowing some more ideas from Mary Engelbreit, I set to work cutting stencils from card stock. A couple cans of spray paint, and several bottles of outdoors craft paint, a backache and many hours later the job was finished.

Before I finished the aforementioned project, Mom hired me to paint the stepping stones in our front yard. Using similar patterns, mom's went a little quicker (money is a great motivator!).

With your ideas and paint stirred up, who knows what's next?

P.S. Check out Mary Engelbreit's website for inspirational ideas!

Wholesome Herbal Bread

A very nice result of being a full-time "stay-at-home-daughter," is the time it offers one to explore the culinary arts more widely. My sweet sister-in-law recently peaked my interest in bread making when she showed me how to make her delicious cresent rolls, which by the way include yeast as an ingredient. More than ten years after my first bread making experience (the yeast in the cinnamon rolls refused to rise and thus created cinnamon clay pigeons!) I finally had the courage to try again! (Thanks Ashley!)

And so I leave you with a deliciously easy Herbal Bread recipe. Go pinch off a sprig of rosemary, parsley and thyme, dig out your rolling pin and read on!

P.S. If you don't have the big, red Betty Crocker recipe book, I highly recommend it. This recipe was taken from page 98 of the 2005 edition. My adaptations are in blue.

Fresh Herbal Batter Bread

Prep: 10 min. Rise: 40 min. Bake: 45 min.
1 loaf, 20 slices

3 cups all-purpose flour (1 cup wheat flour plus 2 cups all-purpose flour)
1 tablespoon sugar (raw sugar)
1 teaspoon salt (sea salt)
1 package regular or quick active dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120 F or 130 F) (water is warm enough when a drop on your forearm feels neither hot nor cold)
2 tablespoons chopped fresh parsley (or dried parsley)
2 tablespoons shortening (coconut oil is much better for you; soften before adding to recipe)
1 1/2 teaspoons chopped fresh
or 1/2 teaspoon dried rosemary leaves (I use a little less, since rosemary is very potent)
1/2 teaspoon chopped fresh
or 1/4 teaspoon dried thyme leaves
Butter or margarine, softened, if desired

1. Grease bottom and sides of 8x4-inch or 9x5-inch loaf pan with shortening (or coconut oil) or spray with cooking spray.

2. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. (I do this by hand since the batter climbs up the mixer I use) Stir in remaining 1 cup of flour until smooth.

3. Spread batter evenly in pan. Round top of loaf by patting with floured hands. (I like to butter my bread at this time, as well as in step 5) Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until dough had doubled in size.

4. Heat oven to 375 F.

5. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to wire rack. Brush top of loaf with butter; sprinkle with additional chopped fresh herbs if desired. Cool.

Enjoy!

Of Bibs and Binkies

Dan and LuAnn

(by Julie Smith 2-14-2003)

The day had come
For Dan to summon
All the fair maids
In the royal kingdom.

Now Dan appeared
Very strange and weird
For he wore a bib
Beneath his beard.

None of the maids were to his liking
They were dull and far from striking.
But lo, at the back of the line
He beheld a young lady Viking.

“Step forth,”
He said with mirth,
“The one in the back!
I’ve found a queen at last!”

“Mayhap you have,”
Replied his dad,
“But she’s got a bottle
In her hand.”

“Tell me you name,
And don’t be ashamed.”
Dan gently coaxed.
“LuAnn is my name, oh King.”

“Listen here,
My dear.”
Said Dan
Scratching his ear.

“If you’re in your teens
And still not weaned,
How could you
Be my queen?”

“Oh, but Dan,”
Replied LuAnn
Through spouts of tears,
“I surly can!”

“I’ll leave my bottle and mum,
And even stop sucking my thumb!”
I just want you,
The rest I’ll shun!”

“Very well,” Dan said,
“Now let’s be wed!
Put a binky in her mouth
And a crown on her head!”

Meme's Cinnamony Yumminess

Meme's Cinnamon Rolls

"Meme, would you make us a batch of your famous Cinnamon Rolls?" Momma, my sister and I asked. "Why yes," replied Meme, "I just need you to find the recipe." After digging around in the small heap of recipes, we discovered the favorite.


First thing the next morning, wafts of cooking cinnamon rolls and freshly brewed breakfast coffee mingled together, arousing everyone's senses.


It's wasn't long before Meme had those puffy cinnamon daddies drizzled with icing and as pretty as a picture. Meme loves to serve her family; cooking deliciously tempting meals is one way she especially likes to do it.


No one had to be called to the breakfast table twice this morning. Everyone from Papa down to little baby Keith had their fill of warm, sticky sweetness.

For as long as I can remember, Daddy has always bragged on Meme's art of cooking these yummy rolls. He got to enjoy his boyhood breakfast again.

And never have I tasted any better yumminess!

Cinnamon Buns

8 to 9 cups all-purpose flour
1/2 cup sugar
2 tablespoons quick-rising yeast
1 teaspoon salt
3 cups warm water (120-130 degrees)
2 eggs
6 tablespoons vegetable oil

Filling:
2 to 4 tablespoons butter, melted
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup raisins

Icing:
3 cups confectioners' sugar
4-6 tablespoons milk
1 1/2 teaspoons vanilla extract

1. In a large mixing bowl, combine 4 cups flour, sugar, yeast and salt. Add warm water; beat just until moistened. Add eggs and oil; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divine dough in half. Roll each portion into a 12 in. x 8 in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle to within 1/2 in. of edges. Sprinkle with raisins.

3. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

4. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on wire racks. In a small bowl, combine icing ingredients until smooth; drizzle over buns.

Yield: 2 dozen