Winterpast Homestead

2 3/4 cup whole wheat flour
2 3/4 cup oatmeal (not instant)
2 cups Grape Nuts cereal
1 Tablespoon flax seed meal (optional suggestion)
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, softened ** (see note below)
1 3/4 cup brown sugar
2 teaspoons vanilla
3 eggs
1 can (8 oz.) crushed pineapple
2 cups raisins

Preheat oven to 350 F. Combine flour, oatmeal, Grape Nuts, cinnamon, baking soda and salt. Stir to mix. Set aside.
Beat together butter and sugar; add vanilla and eggs, beat well. Stir in crushed pineapple (including juice) and raisins. Add flour cereal mixture and stir until blended. Drop by large spoonful on lightly greased baking sheet or use a #30 ice cream scoop. Slightly flatten cookie dough. Bake 10-12 minutes or until lightly browned. Cool on wire rack. Store cookies in closed container. Freeze extra cookies until ready to use – reheat in microwave, if desired. Makes 48 cookies.

**NOTES: Try substituting 1 cup crunchy peanut butter in place of the butter

1 sheet refrigerated pie pastry (I'll use my own recipe here)

1 tablespoon sugar

Dash ground cinnamon

FILLING:

2 teaspoons butter

2 cups diced peeled tart apples

3 tablespoons sugar

3 tablespoons fat-free caramel ice cream topping

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon juice

1/8 teaspoon salt Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry. Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

In a saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.

Yogurt is expensive to buy in the store but SO EASY AND INEXPENSIVE to make at home. Give it a try and I guarantee you will be pleasantly surprised. It costs less than 50 cents to make a quart of yogurt. I use the cannery dried milk.

4 cups very warm water (not over 120 degrees)
1 3/4 cups regular nonfat dry milk (3 cups instant)
1/3 cups plain yogurt with active cultures, no additives (if bought from the store to use as a starter)
OR 1 packet of yogurt starter (I buy mine at Good Earth or Wild Oats )

Mix well with a hand mixer or in a blender at the lowest speed. Pour into a ceramic or glass dish with a lid. Put a heating pad on your counter and turn it on low. Cover it with a kitchen towel, put the yogurt mixture on the towel and cover the entire thing with a large bath towel so it retains the heat. I do this just before I go to bed and it is perfect when I get up in the morning.

Do not disturb the incubation. During the incubation period the cultures multiply and thicken the milk.

I then refrigerate the incubated mixture for 2-3 hours until it has cooled completely and is cold clear through. Divide it in half or as you wish and flavor each in different flavors with cannery jams. Mix the yogurt and the jam together with a hand mixer until well blended. You can add chunks of fruit it you wish.

Set aside 1/3 cup plain yogurt before flavoring to "start" your next batch.

Oatmeal Breakfast bars

Submitted by Marilyn Park
I particularly liked this recipe, easy and quick to put together. The bars you buy at the store are loaded with sugar and have preservatives and things I don't want in my food. Plus these are high in fiber! Love that! Try this recipe.....I think you will really like them.

2 3/4 cups old fashioned oatmeal or 1 cup 6 grain rolled cereal and 1 3/4 cups oats
1 cup whole wheat flour
1/4 cup brown sugar
2 Tablespoons honey
1/3 cup applesauce
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup dry milk
1/4 cup water
1 egg
1 teaspoon vanilla
1/2 cup applesauce
1/4 to 1/2 cup raisins
1/2 cup almonds
1/4 cup golden flax seed ground
1/2 cup palm shortening (or whatever you use)
1 grated apple with skin on

Cream egg, shortening and brown sugar and applesauce. Add all other ingredients and mix well, add raisins and nuts and grated apple last and mix in. This is a thick batter. Spread evenly on a non-stick 9X13 pan with a heavy spatula. Bake in a 350 degree oven for 15-16 minutes. 12-15 good sized bars.

Tuesday Visit

Sunday update on dad...

We went for a visit this morning and I think he's improved quite a bit since going into the hospital.

He doesn't seem near as confused and he didn't grab his side at all while we were there today. He said it is still sore, but he's not in near as much pain as he was.

He is starting to wheeze when he breathes now. They took him for chest X-rays this morning but didn't have the results yet. The nurses think this is because his pneumonia is breaking up. He didn't even know he had pneumonia. He didn't have any of the typical symptoms.

They believe the blood clots will dissolve on their own, but said recovery may take a bit longer for dad since he was so sick with the pneumonia and because he'd just had back surgery.

They are giving him insulin as his blood sugars are a bit high. At home he takes Glucotrol (?) to keep it under control, but they don't give him that in the hospital, they just give insulin. He is borderline diabetic, but hasn't had a diagnosis yet.

They are giving him Tordol every 6 hours and Morphine in between if needed. This seems to keep his pain bearable, but still noticeable.

He also received two units of blood the other night. That really seems to have helped his stats become better...Oxygen level raised considerably in the day following the transfusion.

Winterpast Homestead

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Tuesday Visit

Sunday update on dad...

some trails from today...

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