Archive for the ‘recipes’ Category

Decided to start this year off right, with a pan of gooey, sticky cinnamon rolls.  It is a new year, and time for some new beginnings.  New traditions, more fun, and less rules.

I have really missed writing here, and want to resume.  However, I will be taking a new rout this year.  I am no longer focusing on pretty pictures or deep thoughts.  I am not going to kick myself for sharing the nitty gritty of everyday life.  My goal is to find beauty in the everyday things.  Today, it was the joy of my family as they consumed these rolls.  It was the butter and syrup bubbling all around them, as they cooked.  It was Daniel, joyfully dancing around with his first loaf of bread, proudly sharing it with everyone.  These are the beautiful things.   What are the beautiful things in your life?

* * * * *

To make these rolls, I melted 3 tablespoons of butter in the pan, poured in some corn syrup and sprinkled on some pecans.  Then  rolled a batch of Hop Yeast Bread dough out into a 12″ x 18″ rectangle, buttered it, sprinkled on cinnamon and sugar, then rolled it up into an 18″ long log.  Sliced the rolls and placed them in the pan to rise.  They were baked for about 30 minutes at 350 degrees.  To serve, dump pan upside down onto a sheet of waxed paper and scrap all the gooey topping onto the rolls.  Eat while still warm.

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snow cakes

This morning we tried a new recipe and loved it, so I wanted to share it with you!  The original recipe is from The Young Housekeeper’s Friend, c. 1859.

Snow Fritters

Stir together milk, flour, and a little salt, to make rather a thick batter.  Add new-fallen snow in the proportion of a tea-cupful to a pint of milk.  Have the fat ready hot, at the time you stir in the snow, and drop the batter into it with a spoon.  These pancakes are even preferred by some, to those made with eggs.

What I did:

  • 4 cups milk
  • 2 cups white flour
  • 3 cups whole wheat flour
  • 1 teaspoon salt

Mix thoroughly and then stir in:

  • 2 cups new snow

Fry on a hot greased griddle.

These pancakes were dense and delicious!  We served them with Peach Butter.

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Have you ever wondered if there is an alternitive to dry active yeast, besides sour dough?  Are you curiouse as to how a home maker obtained yeast before it was readily avalible on the market?  I was, and I found some answers…

At first I was skeptical.  Aren’t hops for beer?  Yes, and no.  They also make a wonderful fresh yeast that keeps well and makes lovely bread. 

For my recipe, see here…


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stove-top popcorn

Popcorn is an easy, healthy snack.  By making it in an air popper or on the stove top, you control what goes into it and avoid the pitfalls of microwaved food.  Popcorn kernels sell for about $1/pound, making it one of the cheapest snacks available.


  • 1/3 cup Popcorn Kernels
  • 3 tablespoons Oil


  1. Pour oil and popcorn kernels into a heave 3 quart or larger sauce pan with a lid. 
  2. Cover pan, and shake gently over medium heat, allowing steam to escape from popping kernels. 
  3. Remove pan from heat when popping stops and pour into a large bowl. 
  4. Season to taste.  (We like it with a little salt.  Try Popcorn salt, as it is very finely ground and spreads lightly, giving ample flavor.)

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This cake recipe is taken from The Young Housekeeper’s Friend, by Mrs. Cornelius, 1859.  I have never tried it, but am temped to…just ’cause. 

It is found under the heading ‘Cup Cakes’ and the specific instructions under this heading are as follows:

The cup used as a measure for the receipts in this book is not the tea-table china cup, but the common large earthen teacup, except where a small one is specified; and the teaspoon used is neither the largest or the`smallest, but the medium sized.


  To ten cups of flour, put six of sugar, three of butter, three of sour milk (a little warm), eight eggs, a glass of wine, a large teaspoonful of saleratus, a nutmeg, a pound of currants, a pound of raisins.

For instructions, one must turn to the beginning of the cake making section. 


  When cake or pastry is to be made, take care not to make trouble for others by scattering materials, and soiling the table or floor, or by the needless use of many dishes.  Put on a large and clean apron, roll your sleeves above the elbows, tie something over your head lest hair may fall; take care that your hands are clean, and have a basin of water and a clean towel at hand.  Place everything you will need on the table; butter the pans, grate the nutmegs, and squeeze the lemons.  Then break the eggs, each in a cup by itself, lest adding a bad one to the others should spoil the whole.  Then weigh or measure flour and sugar, and, if not already done, sift them.  Make your cake in an earthen, and not in a tin pan.

In warm weather put your eggs into cold water some time before you are ready to break them.  They cut into a much finer froth for being cold.  For some kinds of cake the whites should be cut to a stiff froth, and the yolks beaten and strained, and then put to the butter and sugar after these have been stirred till they look like cream.  Then mix the flour gradually.

When cream or sour milk is to be put in, half of it should be added when half the flour is mixed in; then the remainder of the flour, and then the saleratus dissolved in the other half of the cream or milk.  Lastly, add the spice, wine, lemon-juice, or fruit.

In the summer do not stir cake with the hand; the warmth of it makes it less light.  A wooden spoon, kept on purpose, is the best thing.  In winter, soften, but do not melt the butter, before using it.  Cake not raised with yeast, should be baked as soon as it is made, except such as is hard enough to be rolled.  Cookies and sugar gingerbread roll out more smoothly the next day.

* * *

New Orleans, or other good brown sugar, is best for raised, fruit, and wedding cake, but it should be course-grained and clean.  It will answer also for cup cake, especially if fruit is used.  White sugar must be used fir sponge and other white cake.

Attention and practice will teach when cake is well bakes.  When it is done enough, it settles a little away from the pan.  Even well made cake becomes heavy by being taken out of the oven before it is perfectly baked.  Moving it carelessly while it is baking will also make light cake fall.  If you have occasion to change the position of the pans, do it gently.

A tin chest or a stone jar is good to keep cake in, and it is a good way to let that which is not to be kept long, remain in the tins in which it was baked.

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As I work to finish projects that have already begun, I am happy to say that one has been completed…half-way.  What good is just one sock?  …So I race against time, to complete the second.  I hope to have them done before this weekend, when my husband will be going hunting.  After all, they are no good, left at home.  (Not that they won’t get lots of wear in the months to come.) 

I was a bit anxious as to how they would turn out since I had to write my own pattern…but they fit him perfectly.  I could not find a one that was thick enough in the ankle for my husband.  This one is highly customizable; I tried it out on the baby first. 😉  I hope to share it soon; I am still working the details out.

This morning I baked bread…  I love the feel of smooth dough in my hands; and the aroma baking leaves in my home.  The repiticious work of kneading is soothing.  It reminds me to slow down and enjoy life.  The grins, on little faces, rewarding.  …I think I made enough to last the week. 

Normally, I bake all the loaves plain, to eat with lunch, but as we are changing some things in our diet, I spiced things up today.  There are loaves of orange-rosemary, loaves of lemon-oat-poppy seed, flat bread (plain, but dense), to be eaten with soup or dipped in oil, and a pizza crust.  Technically, the flavored loaves are sweet breads, or ‘cakes’, since eggs and butter were added.  The flat bread and pizza crust are both ‘french’ breads: water, flour(s) and yeast.

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This is a very simple recipe, but the results are wonderful.  You will need a tall bottle with a lid or cork, for storing this in.  A Soy Sauce or wine bottle, cleaned well, work wonderfully.


  • 1 head garlic
  • olive oil


  1. Roast garlic, by wrapping entire head in tin foil, and placing in a 350 degree oven for 45-60 minutes.  (This can be done while you are baking something else.)
  2. Cool garlic, and peel.
  3. Drop cloves into bottle, and pour oil to the top of the bottle.
  4. Store in a dark place, and wait two weeks before use. 

To use, simply pour oil and balsamic vinegar (optional) onto a small plate,  and dip your bread lightly.

Note:  When the oil runs low, simply refill, and wait two more weeks before using.

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