Handmade Pumpkin Basket

Saturday’s unseasonable temperatures made for a very chilly (end of the summer) basketmaking workshop. Wearing several long-sleeved layers didn’t do much to shield us from the brisk winds during this cool and breezy day. It was hard to imagine that the temperatures had climbed to nearly 100 degrees the weekend before. Despite the weather, we happily socialized as we worked beneath a shelter at a local county park. The item that we were to assemble was a cute round, (continuous weave structure); a pumpkin-shaped basket. Here are the steps that our incredible instructor took us through during this four-hour weekend event.

Dividing the disk into 4 equal parts, place 23 spokes within the well of the disk; weaving while working in the spokes.After weaving 6 continuous rows, gently begin shaping the basket upwards. Continue weaving upward for 14 more rows; loosely weaving to shape the belly of the pumpkin.

At row 19 or 20 begin to tighten the weave to form the top of the pumpkin.

At row thirty, the weave is complete.Bend down, every other spoke. Clip; mark remaining spokes to bend under and secure under weave.Secure wire handle before finishing rim of the basket.Complete basket rim with sea grass and lashing.We enjoyed a beautiful, but chilly, day at our local county park!

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Sparkling Christmas Jam

Around the holidays I love to make special “gifts from the kitchen” for friends and family.  Most times, I make batches of cookies, breads, candies, or snack mixes.  This year, I made brown bread loaves and Sparking Christmas Jam for everyone.





I was doing a major house cleaning and I had stumbled upon a few boxes of cute little jelly jars.  I was in the mood for a major cleanup and I was trying to get rid of anything I hadn’t used in a while.  This wide mouth batch would work just fine for gift giving jars. I remembered that I had loads of frozen strawberries and cranberries in the freezer that I could use for the intended mix, so I quickly scrubbed the jars in warm soapy water and began to prep the recipe.  Here are the instructions that I used.  

I must admit, the recipe is not very precise and of course, canning is a precise science. When processing for home preservation where items are to be stored on shelves, I only use tested, reputable recipes. Therefore, I processed the jars as instructed but I asked those receiving a jar to KEEP IT IN THE FRIDGE for safety purposes.  I gave them cold, refrigerated jars to remind them where they should be stored. No need to get anyone sick via an oversight when canning! 

This is a scrumptious recipe.  Great with bread and butter or tea and toast… I’ve already gotten a few requests for another jar next year. The beginning of a tradition…?





Merry Christmas and a Happy New Year!  Let’s make this a good one!

Wrapping Things Up…

In the midst of all of the holiday hoopla and Christmas shopping, I realized that there may be a load of practical gift cards that might be received far better than any piece of clothing or fancy kitchen gadget.  For students, especially those living in highly populated cities, transportation can be an issue.  Gift cards focused on shuttling a person from one destination to another might be much more appreciated versus a piece of clothing.  Train passes, Uber gift cards, bus passes, etc. are all good ideas.  Last year my sister in law gave my children transportation gift cards and they were used to shuttle them to the local grocery store, to the airport, and home from the local burger and brew joint.  (Each of my children are in college and over the age of 21.). They also received gift cards from the local drug store where they were able to by toiletries, milk, and basic groceries while on campus.  Another great idea for college students, gifts cards for sandwich shops and local eateries.  Many dorm cafeterias are closed on Sunday evenings so having a gift card for a local diner is always appreciated.

Be creative as you think of ways to “wrap” your gift cards.  Think of using beautiful paper scraps, college themed papers, Christmas wrap, or themed scrap book papers.  I recently purchased some high-end soap from a local discount store.  The soap was wrapped in a beautiful heavy weight paper that I just couldn’t throw away.  This gave me the idea to use the paper as a wrap for a small gift; hence, a gift wrap for the gift card.  Here’s what I did…

I found a template here. Or, Google various gift card envelope images for the shape you prefer.



I gathered an assortment of scrap paper, and the beautiful wrapping paper found on some milled soaps.

I printed the template and traced the outline on various scraps.I penciled in some fold lines.

I thought it might be nice to have a contrasting liner.Using a few paper punches, I fashioned a gift tag.



Use Christmas paper, shopping bags, newspaper… Whatever you like.This is an enjoyable way to personize and make personal, an ordinary, yet purposeful gift card.



Dry Soup Mix in a Cone

A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members.  During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag.  The leader of the session had carefully measured out ingredients for all to use for their individual bags.  The layered mix looked colorful and interesting.  I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag.  Two days later, she left a couple of different soup packages on my desk while she visited my office.  She included a little note card explaining how each of the soup mixes should be cooked.  I was so appreciative of her gift.  What a kind gesture!

Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs.  Warm and flavorful with a crisp green salad and some crusty bread…

I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes.  Can’t wait to try the Wild Rice Soup recipe.  This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.

I recently remade the soup  and I have posted a slightly different recipe below…

Italian Curly Soup In a Cone

Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:

  • 2 tsp. Italian seasoning
  • 1teaspoon garlic powder
  • 1 tsp. pepper
  • 2 T beef bouillon
  • 1/4 C minced dry onions
  • 1 tsp. sugar
  • 3 cups rotini or curly tri-colored pasta
6 cups water
1 jar of Curly Soup Mix
1 (14 oz) can crushed or diced tomatoes
 
Bring 6 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and can of tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12-15 minutes or until pasta is tender. Tip: For a full meal pour over Italian sausage pieces or min-meatballs; sprinkle with grated Parmesan cheese. Serve with crisp salad and crusty bread.
 
 
 

How about a piping hot bowl of wild rice soup?   


Here’s another great soup in a jar recipe…

http://foodchannel.com/recipes/creamy-wild-rice-and-mushroom-soup-in-a-jar

 

Blueberry Pie with Oat Crumble Topping

This past holiday weekend was mild and breezy…the perfect opportunity to head up the road to a local farm to purchase some plump, ripe blueberries.  The trip was inspired by my niece who had been “baking up a storm” to celebrate her mother’s (my sister’s) birthday.  My sister celebrates her birthday on Independence Day so her daughter prepared a few festive goodies for the occasion. After seeing a few pictures of the table setting for the party, I was inspired to uncover our vintage Mustang convertible and take a drive down the country road to pick up a five-pound box of freshly picked berries.  This is one of my favorite pie recipes as it is super simple, made with fresh, bright flavors and ingredients. There is nothing like sharing a piece of blueberry pie after dinner on a Sunday evening with the family before starting another busy work week.

Blueberry Pie with Oat Crumble Topping

1 pre-made pie crust

1/2 cup white sugar

1/3 cup all-purpose flour

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

5 cups fresh blueberries

Topping:

2/3 cup packed brown sugar

3/4 cup old fashioned oats

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of nutmeg

6 tablespoons butter

Preheat the oven to 375 degrees.

Press the pie crust into the bottom and up the sides of a 9″ pie plate. In a large bowl, stir together the sugar and flour, lemon zest and lemon juice. Gently stir in the blueberries. Carefully, pour blueberry mixture into the pie crust.In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg.  Mix in butter using a pastry blender or fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40-45 minutes in the preheated oven, or until browned on top. Cover with foil if crust starts to get too dark before baking is complete.  Cool before slicing.

Melt in Your Mouth Christmas Cutouts

The holiday season is upon us and it’s just about time to start our Christmas baking.  We had a great time this weekend as we welcomed a few young guests to share in the fun.  I was happy to have found some package labels (last year’s clearance aisle) to wrap up our tasty treats for gift giving.  As one of my favorite cookie recipes, I posted it several years ago… You can find it here.  These tasty morsels truly do “melt in your mouth” and they are relatively simple to make.  Great little gifts for those that we share our lives with… Coworkers, colleagues, the mail carrier, our anyone else that you care to share a heartfelt gift with.  

Wishing you the blessings of the season as you celebrate the holidays with your family and friends.




Lemon Christmas Cake

A couple of years ago, I was invited to an afternoon luncheon where a gathering of friends would celebrate the coming of Christmas. When I arrived, several women were happily chatting as they placed holiday favors at each place setting.  An assortment of Christmas chocolates, candy canes, and holiday ornaments were individually wrapped for each guest.  One woman had made at least 3 dozen mini-quick bread loaves, each beautifully bundled in festive cellophane wrap. She had baked lots of different flavored loaves; pumpkin nut, cranberry orange, banana, and lemon pound cake.  I was tickled to receive the lemon flavored loaf for the glaze glistened through the cellophane and looked absolutely delicious.
Arriving home, I promptly put on the kettle and sliced the loaf to share with the family. A quick bite had me rummaging through my recipe files as the taste reminded me of an old recipe I had tucked away years before.  The lemony flavor is perfect and the texture is incredibly moist.   This recipe makes a beautiful bundt cake that is baked for about 1 hour.  (I often pour the batter in two 8X4″ loaf pans and bake for 40-45 minutes.) The zesty glaze adds a boost of flavor that soaks into the cake and makes it a wonderful addition to the holiday dessert table.

Lemon Christmas Cake

For the cake:

2 1/2 cups sugar

1 1/2 cups butter, softened

4 eggs

3 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

 1 cup buttermilk or plain yogurt

1 teaspoon lemon extract

For the glaze:

2 cups confectioners’ sugar

1/4 cup lemon juice

2 tablespoons butter, softened

1 1/2 tablespoons lemon zest

For the cake: 

Preheat oven to 350 degrees.  Grease and flour a bundt pan.

Beat sugar and butter together in a bowl until light and fluffy, nearly 10 minutes. Add eggs one at a time, thoroughly beating after each addition into the butter and sugar mixture. Stir in lemon extract.  In a medium bowl, sift flour, salt, and baking soda together. Add a third of the flour mixture to the butter mixture; mix well. Pour in half the buttermilk and beat until combined. Continue adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Evenly pour batter into prepared pan. Before baking, reduce oven temperature to 325 degrees.

Bake until a toothpick inserted into the center of the cake comes out clean, about 60 to 75 minutes. Cool in the pan for 10 minutes before removing from pan.

For the glaze:

Beat confectioner’s sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.