Wishful Homesteader

This recipe came from a local cookbook called Dining with the Dragons (Roaring Spring Elementary).  I made it as Cameron's birthday cake, and it was awesome!!

Wacky Cake

3 c. flour

2 tsp. soda

1 tsp. salt

6 tbsp. cocoa

2 c. sugar

2 tsp. vinegar

8 tbsp. melted butter

2 tsp. vanilla

2 c. cold water

     Measure flour, baking soda, salt, cocoa, and sugar into 9x13 ungreased baking pan.  Stir together until well blended.  Make 3 holes in mixture with a spoon.  Into the first hole, put the melted butter, the second hole, the vinegar, and the third hole, the vanilla.  Over all the mixture, pour the 2 cups of water and mix.  Bake for 30 minutes at 350 degrees.

This recipe came from QVC Family Cookbook.  It was so easy to make, and really good!

One-Pot Pork Chop Dinner

4 tablespoons oil

Flour to coat chops

4 thick pork chops

1 cup rice (uncooked)

1 green pepper, sliced

1 onion, chopped

Salt and pepper to taste

2 1/2 cups water

     Heat oil and fry floured pork chops in frying pan.  Take chops out of pan and drain excess oil.  Place chops back in pan and put in rice, green pepper, onion, salt, pepper and water.  Turn heat to low, cover, and cook 30 minutes, or till rice is done.  Serves 4.

I got this from a really awesome cookbook calledThe Practical Produce Cookbook.  It is so simple, and Cameron and I both loved it!

Pan_Fried Squash

Zucchini, yellow, crookneck or patty pan squash

Flour

Butter

Salt and pepper

     Cut squash into 1/4-inch rounds.  Dip in flour and fry in hot butter until golden-brown, turning once.  Sprinkle with salt and pepper.

I got this recipe from a Better Homes and Gardens Christmas cookie magazine from 1991--a customer of mine brought me a whole bunch of these magazines and cookbooks into work one day.  They cookies were really good!

Double-Dipped Cherry Shortbread

1/2 cup maraschino cherries, chopped

1 1/4 cups all-purpose flour

3 tablespoons sugar

1/2 cup butter

1 tablespoon milk

2-3 drops red food coloring (optional)

1/2 cup semisweet chocolate pieces

2 teaspoons shortening

3 ounces vanilla-flavor candy coating, chopped

2 teaspoons shortening

     -- Drain cherries on paper towels.

     --Stir together flour and sugar.  Cut in butter till mixture resembles fine crumbs.  Stir in cherries, milk, and food coloring, if desired.  Form into a ball; knead till smooth.

     --Shape dough into 1-inch balls.  PLace 2 inches apart on ungreased cookie sheet.  Using the bottom of a glass, slightly flatten balls to 1/2 inch.

     --Bake in 325 degree oven about 20 minutes or till edges are firm and bottoms are lightly browned.  Remove; cool on rack.

     --Melt together chocolate and 2 teaspoons shortening. Dip half the cookies into melted hocolate mixture.  Place on wire rack till chocolate is firm.

     -- Melt together candy coating and 2 teaspoons shortening.  Dip remaining cookies into mixture.  Makes about 24.

    I really had a great time reading all of the posts for this article!  Thank you all very much!  TYhis is my first time hosting The Homestead Carnival, so I am a little bit nervous, but very excited!

OPTED Magazine presents Tackle Your Junk Drawer posted at OPTED Magazine

Alvina Lopez presents 101 Ways to Go Green in College posted at Online College Reviews - College Ratings

Suburban Wife gives us Parmesan Bow Tie Pasta posted at Suburban Wife Life, saying, "An easy and cheap recipe that's perfect no matter how large your family is or how small your budget is."

Stephanie presents We Have Potatoes! posted at Stop the Ride! and Different Strokes posted at Adventures in the 100 Acre Wood

Make It From Scratch gives us Home Canned Apple Pie Filling posted at Make It From Scratch

Lara DeHaven presents Making Hay While the Sun Shines posted at Texas Homesteader

Abi gives us "T" is 4 Tote.... posted at Lighter Side

Mr. Salsa gives us Mango Salsa Recipe with Carrots posted at Salsa Recipes for You, saying, "A really easy recipe to make mango salsa with carrots."

Alex presents How to Get Scuff Marks off of Hardwood Floors posted at Home Life Weekly, saying, "Wood floor full of scuffs?  Save yourself buying a new wood floor.  Removing the scuff marks on hardwood floors is really easy to do with this tip."

Linda Mundy gives us Creamed Corn and Basil Bake posted at LJM's Kitchen, saying, "This mouth-watering side dish is a taste of summer, featuring fresh sweet corn and a generous quantity of fresh, aromatic basil.  If the corn and basil are fresh from the garden, so much the better!"

Dora Renee Wilkerson presents A Good Chicken Sandwich posted at Knitting, horses and my family

Emma Evans presents WHy Kids Need Family Traditions and How to Start Them posted at Baby-Log

That concludes this edition.  Submit your blog article to the next edition of The Homesteading Carnival using our carnival submission form.  Past Posts and future hosts can be found on our blog carnival index page.

I tried this recipe for the last batch of cupcakes I made.  It is very good.  It has a nice consistency and tasted good too...  It is from The Fannie Farmer Cookbook by Marion Cunningham.

Confectioners' Frosting II

1/3 cup vegetable shortening

1/8 teaspoon salt

2 cups confectioners' sugar, approximately

2 tablespoons cream or milk, approximately

     Cream the shortening and the salt together, then add the sugar and stir briskly.  Stir in the cream or milk and beat well, adding more sugar or more milk if necessary to get an easily spreadable consistency.  This is enough to frost and 8-inch two-layer cake.

This is another recipe from Barefoot Contessa at Home by Ina Garten--I am sure getting my money's worth out of this cookbook!!  These bars are excellent!

Peanut Butter & Jelly Bars

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 extra-large eggs, at room temperature

2 cups creamy peanut butter (18 ounces)

3 cups all-purpose flour, plus more for dusting the pan

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups raspberry jam or other jam (18 ounces)

2/3 cups salted peanuts, coarsely chopped

     Preheat the oven to 350 degrees.  Grease and flour a 9x13x2-inch baking pan.

     In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.  With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined. 

     In a small bowl, sift together the flour, baking powder and salt.  With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture.  Mix just until combined.

     Spread 2/3 of the dough in the prepared pan, using a knife to spread it evenly.  Spread the jam evenly over the dough.  Drop small globs of the remaining dough evenly over the jam.  Don't worry if all the jam isn't covered; the dough will spread when it bakes.  Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.  Cool and cut into small squares.

Makes 24 bars.

This recipe came from Barefoot Contessa at Home by Ina Garten.  These muffins are loaded with berries and are SOOOO good! 

Tri-Berry Muffins

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 tablespoons ground cinnamon

1 1/4 cups milk

2 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted

1 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup diced fresh strawberries

1 1/2 cups sugar

     Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

     Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl.  Stir with your hand to be sure the ingredients are combined.  In another bowl, combine the milk, eggs, and melted butter.  Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined.  There will be some lumps but don't overmix the batter!  Add the blueberries, raspberries, strawberries, and sugar  and stir gently to combine. 

     Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.  Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

     Makes 16 to 18 muffins.

I got this recipe from Martha Stewart's website.  I made them and took some to work, and everyone really liked them.  Then my friend Steve asked me to make hom some so he could take them to his buddies where he works.  They were a big hit there too!  My kids and hubby also loved them!

Brownie Cookies

12 ounces bittersweet chocolate, chopped

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

3 eggs

1 teaspoon vanilla extract

     Preheat oven to 350 degrees.  Place chocolate in a heatproof bowl set over (not in) a sauce pan of simmering water.  Stir until melted, then let cool.

     In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, using an electric mixer, beat butter and sugars until lightened in color.  Add eggs and vanilla.  Beat until combined.  With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).

     Drop dough by heaping tablespoons, about 2 inches apart, onto 2 parchment-lined baking sheets.  Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes.  Transfer to wire racks to cool.

My friend Steve at work gave me a big bag of peaches that needed to be used up fast--I got this recipe from cooks.com and everyone loved it!

Quick and Easy peach Cobbler

1 c. sugar

1 c. flour

3/4 c. milk

1 tbsp. baking powder

1 stick butter

1 (No. 2) can sliced peaches

   *6 to 8 fresh peaches can be used

     Sift flour, sugar and baking powder together and then add milk.  Stir thoroughly.  Melt butter in a 9 x 9 inch square baking dish.  Then drain all juice from peaches and arrange them in dish with the butter.  Next pour over the peaches the flour mixture.  DO NOT STIR.  Top with 1/4 cup sugar mixed with a dash of cinnamon.  Bake at 350 degrees for 50 minutes.

My good friend Nan gave me this recipe, and we really enjoyed it.  i took some of these muffins to work as well, and they were a big hit there!

Strawberry Cheesecake Muffins

1 pk. cream cheese, softened

1/4 c. icing sugar

2 1/2 c. flour

1 tb. baking powder

1/2 ts. salt

1 egg

1 1/4 c. milk

1/2 c. brown sugar

1/3 c. butter

1/4 ts. almond extract

1/4 c. strawberry jam

     Grease large muffin tins or line with paper baking cups.  Blend cream cheese and icing sugar until smooth; set aside.  Combine flour, baking powder and salt in large bowl.  Mix egg, milk, brown sugar, melted butter, and almond extract.  Stir liquid mixture into dry ingredients, stirring just until moistened.  Spoon half of batter into muffin cups.  Top with 1 tb. cream cheese mixture and 1 ts. jam.  Spoon remaining muffin batter on top.  Bake at 375 degrees for about 20 minutes, or until ight golden.  Cool in pan 5 minutes; remove muffins and cool on rack.  Store in airtight container.

I made these on Memorial Day, and oh my gosh, they were SOOOO good!  There weren't any leftovers.  The recipe came from Barefoot Contessa at home by Ina Garten.

Cornmeal-Fried onion Rings

2 large Spanish onions (or 3 yellow onions)

2 cups buttermilk

Kosher salt and freshly ground black pepper

1 1/2 cups all-purpose flour

1/4 cup (medium) yellow cornmeal

1 quart vegetable oil

     Peel the onions, slice them 1/2- to 3/4-inch thick, and separate them into rings.  Combine the buttermilk, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a medium bowl.  Add the onion rings, toss well, and allow to marinate for at least 15 minutes.  (The onion rings can sit in the buttermilk for a few hours.)  In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper.  Set aside.

     When you're ready to fry the onion rings, preheat the oven to 200 degrees.  Line a baking sheet with paper towels.

     Heat the oil to 350 degrees in a large pot or Dutch oven.  (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.)  Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture.  Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs.  Don't crowd them!  Place the finished onions on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batches.  Continue frying the onion rings and placing them in the warm oven until all the onions are fried.  They will remain crisp in the oven for up to 30 minutes.  Serve hot.

I got this recipe from a Gooseberry patch cookbook called Made From Scratch.  It turned out pretty good...

Banana-Sour Cream Loaf

2/3 c. butter

1 1/3 c. sugar

2 eggs

1 1/2 c. bananas, mashed

2 1/4 c. all-purpose flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

1/2 c. sour cream

1 c. chopped nuts

     Cream butter and sugar together; add eggs and bananas, beat until smooth.  In a separate bowl, sift flour, baking powder, baking soda and salt together.  Add dry mixture alternately with sour cream to banana mixt, blend well.  Fold in nuts and pour into a gread 9"x5" loaf pan; bake at 350 degrees for 55-65 minutes.  Makes 8 servings.

I got my garden all planted!  I am SO excited!  Here are the plants before I put them in the garden...

I am starting to get some strawberries in my little strawberry patch!

My tomatoes and a few of the squash plants...

Some views of my garden:

Dave got a new cart for on the back of his lawn mower.  Now the kids are constantly asking him to drive them around in it...

Emily graduated from preschool on Thursday...The time has flown by!  They asked each child what they wanted to be when they grew up, and Emily decided that she wants to be a clown, LOL.  She will be very good at it.  Last year she wanted to be an elephant...

This is the first homemade bread I have ever made!!  It turned out pretty good!  Next time I'll add a bit more flour, I think...  It is from The Bread Breakthrough by Nancy Baggett, which was a giveaway on www.breadworld.com  I am not sure if they are still giving them away, but there are still lots of great recipes on that website!

Country Fair White Bread

3 cups (15 ounces) unbleached white bread flour, plus 2/3 cup ( 3.33 ounces) or as needed

2 1/2 tablespoons granulated sugar

1 1/2 teaspoons table salt

3/4 teaspoon Fleischmann's RapidRise Yeast

1 3/4 cups ice water, plus more if needed

3 tablespoons unsalted butter, melted and slightly cooled, plus extra for coating dough top and baking pan

1/4 cup good-quality instant nonfat dry milk ( don't use a generic brand)

1 large egg, at room temperature and beaten with a fork

     FIRST RISE:  In a large bowl, thoroughly stir together 3 cups of the flour, the sugar, salt, and yeast.  Thoroughly stir the water into the bowl, scraping down the sides and mixing just until the ingredients are thoroughly blended.  If the mixture is too dry to incorporate all the flour, a bit at a time, stir in enough more water to blend the ingredients and produce a fairly soft dough.  Brush the top with butter.  Cover the bowl with plastic wrap.  If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours.  Then, let rise at cool room temperature for 16 to 20 hours; if convenient, vigorously stir the dough about halfway through the rise.

     SECOND RISE:  In a medium bowl, stir together the butter, milk powder and 2 tablespoons of the beaten egg until thoroughly blended; reserve the remaining egg for glazing the loaf top.  Vigorously stir (or beat on low speed with a heavy-duty mixer with a dough hook) the butter mixture into the dough until smoothly and evenly incorporated; this may take several minutes.  Gradually mix in 2/3 cup or enough more flour to yield a very hard-to-stir dough.  Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl; this helps organize the gluten for shaping into a loaf.

     Invert the dough into a well-greased 9x5-inch loaf pan.  Smooth out the top and press evenly into the pan using a well-buttered rubber spatula or fingertips.  Evenly brush the loaf top with the reserved beaten egg; don't allow the egg to pool around the pan edges, as it will cause sticking.  Using well-buttered kitchen shears or a serrated knife, make a 1/2-inch-deep slash lengthwise down the center of the loaf.  Cover the pan with nonstick spray-coated plastic wrap.

     LET RISE USING ANY OF THESE METHODS:  For a 1 1/2- to 2 1/2- hour regular rise, let stand warm at room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature.  Continue the rise until the dough nears the plastic.  Remove it and continue until the dough extends slightly above the pan rim.

     BAKING PRELIMINARIES:  15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375 degrees.

     BAKING:  Bake on the lower rack for 40 to 50 minutes, or until the top is nicely browned.  Cover the top with foil and continue baking for 10 to 15 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom ( or until the center registers 208 degrees to 210 degrees on an instant-read thermometer).  Then bake for 5 to 10 minutes more to be sure the center is done.  Cool in the pan on a wire rack for 10 minutes.  Turn out the loaf onto the rack; cool thoroughly.

     SERVING AND STORING:  Cool thoroughly before slicing or storing.  Store airtight in plastic or aluminum foil.  The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

My mother-in-law was nice enough to give me some seed potatoes to plant in my garden...They took up a lot more room than I had intended, but I will find room for everything.  My garden is pretty big...

Here are the potatoes all cut and ready to be planted...

And here are some pictures of me digging the first row...

I didn't get much this week as far as yard sales go, but I did get a French bread pan for 50 cents, and I got a Pampered Chef cookie mold for my collection...

I collect cookie cutters, and I literally have thousands of them.  There is an old set by Loma that is Mickey Mouse, minnie Mouse, Pluto and Donald Duck.  They are hard to come by, especially at what I call a reasonable price...  I think I paid $5 each for the Mickey and Minnie of the set, and the other day my mom found Pluto and Donald for 15 cents each!!!  How awesome is that?!?  I am SO excited!