Posted in Crafts

Beginner Garden Basket

Posted on by lmc

On a recent trip to Kentucky, I purchased an adorable basket kit.  I must say, I’m not an experienced basket weaver, in fact, I am constantly seeking out classes so that I might gain more knowledge and skill pertaining to this craft.  Unfortunately, I have been unsuccessful finding a face-to-face class in my area so I usually review an abundance of internet videos to try to learn more about basket construction. 

When I entered the darling, rustic shop,  I was mesmerized by the abundance of wood strips, twine and basket making supplies carefully organized and perfectly displayed from floor to ceiling.  I must have spent 45 minutes just looking over everything the owner had displayed. I was taking it all in when a friendly women asked if I needed assistance.  I explained to the owner that I had very little experience and would like to complete a simple project.  She suggested a garden basket that was hanging from the ceiling along with several other beautiful creations.  With some hesitation, I purchased the suggested kit.  

When I returned home and opened the package to review the project.  I was pleasantly surprised by the simplistic instructions and the quality materials provided by the owner of this darling shop. Within the kit, each small bundle of wooden strips and twine was carefully measured and labeled to help me navigate through the supplies.  


It took me some time to come up with the courage to begin this project, but once I started, I kept at it until the basket was complete.  I am thrilled with the end product.  While it’s not perfect, (It’s a little wonky and maybe a bit slimmer than was intended) it’s one of my first basket weaving projects and I’m quite happy with my beginner skills.

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I tried to take a few pictures as I progressed through the instructions. Those of you that might be basket makers can chime in to let me know if I’m doing something wrong…

I cut a circle of craft paper tracing the wood basket bottom disk and folding the paper to divide it into four equal parts.


I then marked the wooden bottom.

I soaked the wooden strips to make them pliable.

I evenly place the spokes around the disk.

Time to add some twine.

As per my instructions, I begin weaving up the side of the basket.



I soaked the colored strips for a short period as they have a tendency to bleed onto the natural wood.

Trimming and bending the rim…

Tightening things up and making a space for the handle…


Setting in the hinged handle…

Finishing up…



Not perfect, but it will do just fine!

Posted in Baked goods, Baking, Bread, breakfast

Semi-homemade Scones

Posted on by lmc

Well, another school year is over… Yesterday we made our annual trip down to campus to load up the car with dorm room accessories and furniture that will be stored away for the summer. Packing and unpacking can make for a long day!  Sometimes it’s hard to find a break to stop for a meal as parking is limited and the anticipation of the heavy traffic on the return trip home makes everyone anxious. 

Having said this, I was prepared for the worst as I loaded up a goodie bag with scones, yogurt, cold pizza, bottled water, sandwiches, homemade applesauce and a few energy bars as we started out on our daylong voyage.  I have a recipe that combines just a few ingredients to make a batch of tasty scones so I got up early to prepare them for the trip.  I must say, I had to slap a few hands as I took the scones out of the oven for everyone wanted to nibble on the treats before leaving the house. I quickly covered the tray with a light tea towel and told everyone to find something else to eat.  These little gems were to be packed in with the other goodies we would eat after a long day of packing and pitching.  Here’s the recipe for the tasty 4-ingredient scones.  They are made using a muffin mix which is super convenient, quick, and easy!  I had an egg white left over from another recipe so I brushed the tops of the scones and sprinkled them with a bit of sugar before popping them in the oven.

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Semi-Homemade Scones

One 18-ounce box of cranberry-orange muffin mix. 

(Krusteaz or another brand with canned berries included)

1 egg, slightly beaten

1/2 cup Greek yogurt (plain or vanilla)

2 tablespoons water

Extra flour for dusting

Preheat oven to 375 degrees. Use non-stick spray to lightly coat a cookie sheet.

Pour the muffin mix into a large bowl.  Add egg, yogurt and water. Stir to mix batter. Batter will be thick. Rinse and drain the cranberries that come with the mix and stir into batter. Pour mixture onto a lightly floured surface on pat together to make a flat round about 1″ thick.  Add flour if needed.  Cut the round into 8 triangles by slicing in half, then fourths, then 8 triangles.  Carefully place onto a lightly greased baking sheet.   Bake for 15-20 minutes. Slightly cool; remove to a baking rack to cool completely.

Posted in and sauces, Canning, Gardening, Home Food Preservation

Bumbleberry Jam

Posted on by lmc



As the spring season ushers in warmer temperatures, I am focused on the blossomed plants that will soon produce ripe, succulent berries. My last year’s supply of Bumbleberry Jam is running low so I am hopelessly awaiting the opportunity to pick fresh berries and the prospect of an abundant canning season. 

There is nothing sweeter than a freshly baked scone or a slice of whole grain bread slathered with creamy butter and a heaping scoop of Bumbleberry Jam.  We also enjoy pairing the jam with a hearty helping of extra crunchy homemade peanut butter to assemble the classic PB&J.  Oh, it’s all so berry delicious!

Below you will find the link for this incredible jam.  Always remember that using a reputable source for canning recipes is imperative.  Some of these sources include the National Center for Home Food Preservation, University Extension Websites, and Ball or Bernardin Recipes. These organizations have thoroughly tested recipes making sure to focus on food safety guidelines.  

It’s relatively simple to make jam.  Follow the directions exactly as written and you’ll end up with a safe, delicious product.  Most jam recipes require an abundance of crushed berries…

Then you’ll often need some pectin and sugar…



You’ll need a large pot to mix all of your ingredients together according to the directions…



After processing the jars in a water bath canner for the recommended time, you’ll let the jars sit to cool for 12-24 hours…



The Bumbleberry Jam recipe can be found here:

http://www.bernardin.ca/recipes/bumbleberry-jam.htm?Lang=EN-US

Ball has a recipe for Mixed Berry Jam that tastes delicious as well.  Here is the link:

https://www.freshpreserving.com/mixed-berry-jam-%7C-mixed-berry-recipes—ball-fresh-preserving-br1276.html



Posted in Baked goods, Baking, Food

Cranberry Walnut and Buttermilk Muffins

Posted on by lmc

After an enjoyable St. Patrick’s Day holiday, I am often faced with a bit of leftover buttermilk as it is one of the main ingredients in my Irish Scones and Irish Bread recipes. This year was no different. Over the last few days, every time I open the fridge, I notice a half-filled jug of buttermilk that will need to be used before it expires. 

As spring is just around the corner,  I decide to make one of my favorite muffin recipes.  This recipe is moist and flavorful due to the addition of buttermilk. The sweet taste of cranberries and walnuts combined with the buttermilk and orange juice concentrate make for a fresh start to the day. Substituting yogurt or sour cream is definitely an option if you don’t have buttermilk on hand.  Remember, you can always add an acidic ingredient like vinegar or lemon juice to regular milk in order to make your own substitute for buttermilk.  Don’t miss the recipe for cranberry butter at the bottom of the post as it is DELICIOUS and really makes this muffin recipe extra special.

Cranberry Nut and Buttermilk Muffins

1 cup cranberries, coarsely chopped

1/2 cup walnuts, chopped

3⁄4 cup sugar, divided

3 cups all-purpose flour

3 1⁄2 teaspoons baking powder

1⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup butter

1 egg

1 1⁄2 cups buttermilk 

2 tablespoons frozen orange juice concentrate, thawed

2 tablespoons old fashioned oats (optional)

2 tablespoons sunflower seeds (optional)

Combine cranberries, walnuts, and 1/4 cup sugar; set aside.  In a large bowl, mix together flour, remaining sugar, baking powder, baking soda, and salt.  With a fork or pastry blender, cut cold butter into dry ingredients until mixture resembles coarse crumbs.  In a medium bowl, beat together egg, buttermilk and orange juice concentrate.  Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; do not over mix.  Spoon batter into greased or paper-lined muffin cups. Lightly sprinkle with old fashioned oats and seeds (optional). Bake at 350 degrees for 23-27 minutes.  For mini-muffins, bake at 350 degrees for 12-15 minutes or until toothpick inserted in center comes out clean.

If you are so inclined, here is a recipe for cranberry butter that tastes delicious slathered over the warm muffins…

Creamy Cranberry Butter
1 cup cranberries, finely chopped
1 cup powdered sugar

1⁄2 cup butter or margarine, softened

1 tablespoon lemon juice or orange juice

Purée cranberries in a blender; add remaining ingredients and  process until smooth.  Refrigerate.

Posted in Baked goods, Baking, cookies, Desserts, Food

Crispy Ginger Snaps

Posted on by lmc

There’s nothing like a quiet weekend morning when all in the house are still asleep.  I so enjoy tiptoeing through the kitchen to watch  the sun come up while sipping a cup of freshly brewed coffee.  I use this time to plan weekly meals and search my “kitchen file” for clipped recipes from years past that I’ve been wanting to try again.  This “kitchen file” holds recipes from my college days, the early years of marriage, the harried years of raising young children, and the middle aged years of managing a busy work schedule.  My recipe interests seem to morph depending on my stage of life.  During my college years, my favorite recipes were quick and inexpensive.  During the early ears of marriage, my favorite recipes showcased new and interesting ingredients.  While raising my young children, as I had three children within one year, it was mandatory that my recipes be quick and easy!  Now, in my middle aged years, I’m all about prepping for a week’s worth of meals so I don’t have to fuss too much after a long day of work.

I think you’ll enjoy this recipe as my family seems to grab these cookies for any occasion.  An “on the go” breakfast with a cup of tea, an afternoon snack, or a quick evening dessert…   Delicious!

This is the version I make most often but I have also posted a link for a low sugar version that is delicious as well.

 

Crispy Ginger Snaps

 

2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup margarine, softened

1/4 cup unsalted butter, softened

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1/4 cup molasses

1 large egg

1/4 cup turbinando sugar

Preheat the oven to 350 degrees.  In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Set aside.  In a large bowl, combine the margarine, butter, and brown sugar and sugar.  Beat until light and fluffy.  Next, add the molasses and egg, beat until fully combined.  Add the flour/oat bran mixture to the wet ingredients; mix until combined.

In a small bowl, pour in the turbinado sugar. Roll the dough into 1″ balls, then roll in the sugar. Place on a baking sheet roughly 2″ apart. Bake at 350 degrees for 10-12 minutes.  Slightly cool before removing from baking sheets to cool completely.

For a healthier version of this recipe try this website…

http://amyshealthybaking.com/blog/2014/12/11/soft-baked-ginger-cookies/

 

 

Posted in Chicken, Dinner, Food, Soup

Homestyle Chunky Chicken Noodle Soup

Posted on by lmc

This post goes out to all the folks that might be suffering from the effects of this year’s harsh cold and flu season…

My week began with a trip to urgent care as I woke on Monday with the symptoms of a bad flu. My chest felt heavy and I had a low hacking cough that shook my core every time it took a hold of me. After being diagnosed with an upper respiratory infection, I headed home with a supply of medication to help ease my discomfort.  I knew that a bit of rest and a pot of piping hot chicken noodle soup would certainly help me find relief.  

This is a quick and easy recipe that has become a family favorite over the years.  Chunks of onion, carrot, celery and chicken make for a hearty base while the steaming hot broth warms the throat and nestles down into the tummy.  Comfort food at its best. To save a bit of time, I often purchase a rotisserie chicken from the local grocer and shred up the juicy, well seasoned chicken before adding it to the broth.  My favorite stock base to use is L.B. Jamison’s.  I follow the directions on the back of the jar.  Perfect every time…  What a welcome recipe when you’re feeling under the weather.

Homestyle Chunky Chicken Noodle Soup

8- 10 cups water

8 teaspoons chicken flavored soup base (or adjust to taste)

3 medium carrot, peeled and sliced

3 stalk celery, sliced

1 medium onion, diced

2 cups shredded cooked chicken

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley

2 cup cooked noodles

Heat water to boiling, add soup base.  Reduce heat to simmer.  Add carrots, celery, onions, pepper, garlic, and parsley.  Simmer vegetables until tender.  Add chicken and cook for an additional 10 minutes, stirring occasionally.  Keep cooked noodles separate and add a small handful to each bowl of soup before serving.  This keeps noodles al dente.

Posted in Baked goods, Baking, cookies, Food, Gifts, holiday, holidays

Melt in Your Mouth Christmas Cutouts

Posted on by lmc

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.




Posted in appetizers/snacks, Baked goods, Baking, Bread, breakfast, Cake, Desserts, Food

Amish Snack Cake

Posted on by lmc



Jeepers creepers, it sure is busy around here…

This happens every December as the temperatures drop, the snow starts to fall, and holiday celebrations begin.  

I recently attended an early morning co-worker’s meeting.  We only meet four times a year and our December meeting is more like a meeting/potluck lunch.  We discuss business during the morning hours and then celebrate the upcoming holidays with a carry-in lunch in the afternoon.  As a special breakfast treat, I had volunteered to bake a few items and run to a local coffee shop for a box of hot coffee for the crowd.

Well, to my dismay, it started to snow heavily the night before the event and I knew the snow would hamper my trip to the donut shop the following morning.  I decided that I would get up really early to throw my baked goods into the oven so that I could travel into town and onto the meeting in a timely manner.  I wanted to make an uncomplicated recipe with only a few ingredients to speed up the process so I grabbed my recipe file to look for a recipe that had appeared in the newspaper many years ago.  I had clipped it out and tucked it away for just such an occasion. For this simple recipe, I used a box of spice cake mix and a can of apple pie filling for two of the ingredients.  The addition of three eggs was all that was needed to finish off the batter.  I threw in a handful of chopped walnuts to add a bit of crunch.

Below you will find the basic recipe.  The addition of nuts, raisins, chocolate chips, etc. will certainly add to the flavor and texture of the cake.  I’ve added a note with some classic flavor combinations if you would like to change things up a bit… Enjoy this moist and flavorful cake!



Amish Snack Cake

1 box cake mix, any flavor (I use spice cake mix)

3 large eggs, beaten

1 can pie filling, any flavor (I use apple pie filling)

Preheat the oven to 350 degrees. Spray a 13×9″ pan with non-stick cooking spray.  In a large mixing bowl, combine cake mix, eggs and pie filling. Stir together until well blended.  Bake for 40-45 minutes or test for doneness with a toothpick inserted in the center of the cake.  Cool completely before icing (if desired).

Other variations:

  • Chocolate cake mix with cherry pie filling and chocolate chips
  • Butter pecan cake mix with apple pie filling and nuts
  • Yellow cake mix with peach filling and walnuts
  • Pineapple cake mix with blueberry filling and coconut
  • Yellow cake mix with cherry filling
  • Spice cake mix with apple pie filling and walnuts
Posted in appetizers/snacks, Food, holidays, Salad, salads

Festive Cranberry, Pecan and Feta Salad

Posted on by lmc

I recently attended a daylong training in Indianapolis.  A soup and salad lunch was served mid-day.  One of the local restaurants was asked to provide a bounty of fresh rolls, piping hot turkey chili and a fabulous cranberry and feta salad.  I passed on the rolls and chili but piled a healthy portion of the salad on my festive plate.  As I munched on the salad, I was reminded of a recipe that I used to make years ago and made a note to look through my cookbook collection to remake the dish for the Thanksgiving table (for some lighter fare.) Here is the version that I made… I don’t recall where the recipe originated, I have a handwritten note with the dressing ingredients loosely estimated.  We sure enjoyed this recipe. To save time, I’ve used a bottled raspberry vinaigrette or poppy seed dressing.  I have also added some freshly sliced pears to the mix. Super easy and delicious! Great for the upcoming holidays.

 

Festive Cranberry Feta and Pecan Salad

2 tablespoons raspberry or apple cider vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon sugar or the equivalent sweetener

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

6 cups mixed salad greens, rinsed and dried

3/4 cup dried cranberries

3/4 cup crumbled feta cheese

1 cup pecan halves, lightly toasted

In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Slowly whisk in olive oil.  In a chilled  glass salad bowl, toss together the greens, cranberries, pecans, and cheese. Drizzle with vinaigrette, and gently toss to coat. Serve immediately.

Posted in Baked goods, Baking, Desserts, Food, holiday

Lemon Christmas Cake

Posted on by lmc

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.