Thursday, January 30, 2014
This recipe makes 2 loaves and I get rave reviews when I bring it to others. Freezes great, if you want to eat one now and freeze the other for later. Since we only have 3 people in the house now, I have started cutting the loaves in half and freezing 1/2 loaves, so they stay fresh as we eat it and none goes to waste.
1 cup butter
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1/2 cup brown sugar
2 teaspoon cinnamon
Cream butter, sugar, and eggs in large bowl. Combine sour cream and vanilla. Add to butter-sugar-egg mixture.
In another bowl, sift flour, baking powder, baking soda, and salt. Gradually, add flour mixture to sour cream mixture, stirring until just combined.
For topping, combine brown sugar and cinnamon in small bowl.
Put 1/2 of the dough into 2 buttered, floured loaf pans. Sprinkle 1/2 of topping over dough. Put remaining dough over toppings. Finish with remaining topping.
Bake at 350 until toothpick inserted into the center of the cakes comes out clean, about 45 minutes. Makes 2 loaves.
Tuesday, January 21, 2014
I have been wanting to reorganize my 2 kitchen pantries for some time, and finally had an opportunity to go to IKEA and purchase some additional storage containers. I bought several new Ikea containers, used canning jars I already had, and bought some empty spice jars from Penzy's Spices. I loved the look of the chalkboard labels, but hated the prices I was seeing. I needed over 100 labels, since I was relabeling everything, including spices and wanted to be able to use the same labels going forward, without worry of labels being out print when I needed more. I did some research and found that if I used black contact paper and made my own labels, I could make a ton at a very low cost. I purchased the black contact paper at amazon for around $5, a liquid chalk pen at amazon for around $4, and a 2 1/4 inch scalloped label maker at Hobby Lobby for about $10(used a 40% coupon available online all of the time):
The first thing I did was to clear everything out of both pantries and painted the inside of my pantries a bright green. Using a color inside the pantries make seeing what you have so much easier to see, since they "pop" against the brighter color:
I measured the inside pantry shelves and decided to have tiers on a shelf, so that we could see everything on the shelf. On the couple of shelves I wanted to tier, I went to lowes and got the to cut 2X4s into the lengths I needed so i could stack 3 boards in the very back and 2 boards in front of that. I went to the dollar store and got some beige contact paper and wrapped the boards in the paper. You could also leave the boards unpainted or paint if you want. Here is peek of the tiers on one of my shelves:
2 cups split peas
2 Tablespoons canola oil
2 medium onions, finely diced
2 stalks celery, diced
2 cloves garlic, crushed
2 quarts chicken broth
4 carrots, peeled and diced
Ham bone with ham pieces attached
Salt to taste
Pick over peas to remove stones and debris. Rinse them in cold water, unless package says presort and washed.
Heat canola oil in the bottom of a soup pot. Saute onions, celery, and garlic until translucent. Add chicken broth, carrots, ham bone, and lentils. Simmer for 1 1/2 to 2 hours or until lentils are very tender. Remove ham bone and cut ham from bone and place back in pot. If soup gets too thick, thin out with a little chicken broth. Taste and add salt if needed. Makes 8-10 servings.
Thursday, January 9, 2014
These are winners at dinner parties and as gifts anytime of year. So easy, but look like you took a lot of time to make.
1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups(12 ounce package) semi-sweet chocolate chips
2 tablespoons shortening
In a large bowl, combine confectioners' sugar, coconut, almo nds, and sweetened condensed milk. Shape into 1 inch balls. Refrigerate until firm, about 20 minutes.
In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. These freeze great and can also be refrigerated(I prefer to leave in fridge if not serving that day). Makes 2 1/2 dozen.