Filed under: Desserts
One Cup Hot Cocoa Mix 1 T unsweetened cocoa powder, 1 T sugar, and 1 T water in small saucepan. Whisk till blended over medium heat. Add 8 oz whole milk and mix well. Lower heat and heat till warmed through.
Half Gallon (8 cups) Hot Cocoa Mix 1/2 cup cocoa, 1/2 cup sugar, and 1/2 cup water in large saucepan. Whisk till blended over medium heat. Add 8 cups whole milk, mix well, and heat through.
From Musings of a Housewife.
Filed under: Baked Goods
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon salt
- 1 pound bittersweet chocolate, roughly chopped
Directions
- In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners’ sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Martha Stewart recipe via Jordan Ferney blog.
Filed under: Baked Goods
(From Ruth Young, via WLC)
I have made many pie crusts with the palm shortening using the following recipe. They have turned out wonderful every time (with many compliments)!!!
4 cups flour
1 tablespoon sugar
2 teaspoons salt
2 cups palm shortening
1 tablespoon apple cider vinegar
1 egg
1/2 cup cold water
Mix together the flour, sugar, salt and shortening with a pastry mixer until crumbly.
Beat together the vinegar, egg and cold water. Add to the crumbled mixture. DO NOT OVER MIX! Refrigerate for 15 minutes before rolling out.
Recipe here. Details:
I heated my trusty iron skillet and melted about an inch of lard. Then I cut up 2 large chicken breasts into 1-inch pieces.
For the breading I did exactly as they directed — I mixed a cup of flour, ¼ tsp salt, ½ tsp paprika, ¼ tsp pepper, and ½ tsp baking soda in a glass pie plate. Then I added ½ cup of water and 1TBSP vinegar. It was really pasty so I added another ¼ cup water.
I dredged the chicken in the breading and used tongs to place them in the hot oil. When they were browned on the first side, I carefully flipped them over to cook on the other side.
Filed under: Home Healing
Helpful post from Passionate Homemaking.
Filed under: Snacks
Recipe from Musings of a Housewife.
1/2 stick real butter, softened
1/4 cup peanut butter (or, you know, a large spoonful)
1 cup Sucanat (I try to go a little less.)
3 T raw honey
1 t vanilla extract
1 egg
1 c soft wheat pastry flour (this is lighter in texture and flavor than regular whole wheat)
1/2 t baking powder
1/4 t salt
2 c rolled oats
1 c mini-chocolate chips
In a mixing bowl, cream the butter, peanut butter and sucanat. Add honey, vanilla, egg. Beat well. Combine dry ingredients, stir into creamed mixture. Fold in oats, and chips. Press into a GREASED 9×13 pan. Use buttered hands to get it spread evenly.
Bake 25 minutes at 350 or until the top is lightly browned. Remove from oven, let cool about 10 minutes in the pan, then cut the bars but do not take them out until they’re cooled. Otherwise they break easily.
Filed under: Meal Plans
Saturday: chicken pot pie
*make pie crust
*make dessert
*liver
Sunday: lunch-out, dinner-leftover pot pie
*thaw steaks
Monday: steaks, baked potatoes, green
Tuesday: ham, macaroni & chesse, green
Wednesday: loaded baked potato soup
Thursday: leftover soup
Friday: camping with Browns
Saturday: sloppy joes
Sunday: lunch-out, dinner-leftover joes
Monday: pizza
Tuesday: stuffed green peppers
Wednesday: leftover peppers
Thursday: ? chicken blts?
Friday: out
Filed under: Snacks
Recipe from Heavenly Homemakers.
¼ cup butter, softened
¼ t. sea salt
1 cup shredded cheddar cheese, room temperature
1 cup whole wheat flour
¼ t. baking powder
1 T. cold water
Use beaters or food processor to mix butter and salt until creamy. Add cheese. Mix well. Gradually add flour, baking powder and water, mixing until dough begins to form a ball. Form dough into a ball with hands.
Roll the dough into 1/8 inch thickness onto a cookie sheet. (I find that placing the dough between two pieces of parchment paper helps me to roll them out more easily.) Cut the rolled out dough into 1 ½ inch squares. Bake 15 minutes at 350° or until lightly browned. Turn off the oven and leave the crackers inside to crisp up. Store tightly covered.
