Posted in Homemaking, Recipes

Could You Use a Few More Recipes?

Natural apple spice cookies!Now THAT’s a Real Cookie
2 cups butter, softened
4 cups whole wheat flour
3 cups honey
3 eggs
2 teaspoon baking soda
2 teaspoons ground cinnamon
4 cups rolled oats
1 ½ cups raisins
1 cup chopped nuts
1 ½ cup chopped apple

Beat butter and honey together. Add eggs and beat. Add half of flour sifted with soda and cinnamon. Stir in oats. Add rest of flour and stir. Add raisins, nuts, and apple. Stir well. Drop by teaspoon on ungreased cookie sheets. Bake at 375° for about 10 minutes. Makes 10 dozen wholesome cookies that freeze very well. (If you bake these many, you’ll save heating the oven as often and have a ready snack when I drop in to visit.)

MYO Vanilla Wafers
Use any 1,2,3,4 cake recipe

Drop by teaspoon onto greased cookie sheets. Bake at 350° for about 10 minutes. Cool one minute on pan before removing to cooling racks.

 Garlic Popcorn
4 quarts freshly-popped popcorn
1 stick butter
1 clove garlic
salt and/or pepper

Press garlic and set aside. While popcorn is popping, melt butter. Remove from heat. Stir garlic into butter. Pour over popcorn, fluffing to coat all. Add salt and/or pepper to taste.

Compost
Now’s a good time for this recipe.
1 yard bag full of mower trimmings
1 pint ordinary garden soil
1 pint water (opt.)

Place soil and water (if dry) in bag with trimmings. Shake or roll some, to mix. Store until spring. If desired, you may store away from marauding animals, in shed or garage. This will greatly reduce in size, over time, and make wonderful mulch or soil additive.

Okay, there you are–new tips and recipes to cheer you. Cannot wait to post again. See ya soon!

Posted in Homemaking, Winter, Wisdom

How to prepare for a winter storm watch:

You’ll wish you had thought of everything when it comes

All the joy can be such a burden for the birdies and other lving things!

Winter happens almost every year

Sometimes it can be very stormy. Other times it’s merely a wonderful way to reset the environment. Oh, there’s less sun, but what there is beams directly into our windows, all toasty.

Many of us love to sit and watch winter blow by because, like the ant in the fable, we prepared. The rest of us suffer great discomfort and even death because we did not.

“While the earth remains, Seedtime and harvest, Cold and heat, Winter and summer, And day and night Shall not cease.” (Genesis 8:22, NKJV)

You don’t have to be a prepper to be sensible

This list probably is not complete. I add to it every year. But it will surely help you think and prepare and be sensible and smile. Worrying is not of God, and sometimes we worry because whe do not trust Him. Other times it is because we forget how much He has promised to guide us and how much He has protected us in the past. Read the following and ask Him if this is His way for you. ❤

  • Make sure you have enough foods that do not need cooking unless you have an alternative to electricity.
  • If you have electric heat, obtain another heat source, such as kerosene or fireplace or wood stove.
  • If you have a fireplace, consider cooking in it. You will need covered, long-handled pans because of ash and heat, a few bricks and a grate to elevate pots, and really good potholders. Oh, also firewood, which can be inexpensive when it is not snowing.
  • Rock salt or other means of de-icing porches & sidewalks.
  • Plastic sheeting for over the windshield, if you park outdoors. You will love yourself if you do this. The front doors and wipers help hold it in place. Retired shower curtains are a possibility.
  • More plastic sheeting to seal off drafty windows. It might not look pretty on the inside, but is a lot warmer to install there, in winter. Masking tape should hold it in place, fine. Ugly, but don’t think about it.
  • Prescriptions filled. Don’t run out during an ice storm! Little known secret — pharmacies sometimes can obtain permission to dispense a few extra doses during such emergencies, even though you usually would need to return to the doctor for them. Or call your doctor and ask for a renewal until the thaw.
  • Really good batteries in flashlights. Extra batteries. Candles and matches. Etc.
  • A generator would be nice, with fresh fuel for it stocked up. And make sure you know how to operate it without killing yourself or a lineman.
  • Extra bedding for cold nights. If one room is warm, you can live in it closed off until bedtime, then sleep under many blankets with coats on, and be warm enough. Never underestimate the power of a hat to keep you warm all over. Check children often, in the night, for covers. They can sleep with you, a few nights, and will not be psychologically harmed at all. Really.
  • Water for drinking, if all power is out over a week and the tower is pumped electrically, which most are. Also, if pipes freeze or you have well-water.
  • Watch the skies and think about livestock and pets. They need more feed than usual and some sort of shelter, if only a piece of plywood leaned against a building. Being wet makes them colder and hungrier, and more prone to illness, and they hate eating snow for their drinks. In fact, they love warm water, if you can make that happen. Many creatures benefit from a little sugar added to water during these times. Check with your vet for the sugar-to-water proportions.
  • A bag of wild birdseed, in case your feeder is snowed under. Wet feed in the trough freezes and clogs the feeder. Birds die when they cannot access wild food sources while they are fighting off cold, wet weather. Even if you do not normally feed wild birds, do so, please, when all their normal sources are hidden under snow or ice. Sprinkle it over frozen surfaces so they can see it and ground-feed. Or even just toss out the wilted lettuce and bread crusts for them. They’re starving.
  • If the lights are out, do not open fridge or deep freeze except when absolutely necessary. Check it maybe after two days and if it is too warm, use the outdoors for cooling food. Protect eggs, though, from freezing, or they will break; they are still usable when thawed, but messy. Use this time to completely defrost and clean the fridge, inside and out and under and behind.
  • Make sure all vehicles are filled with gasoline; pumps at gas stations run on electricity. Not all have generators.
  • If all your phones are cellular, you must provide ways for recharging them. If your phone is bundled with the Internet, you will need a cell phone. Vehicles running with an adapter in the lighter socket is an option. Hand-cranked rechargers are available, sometimes. And there are those small batteries that will recharge a phone; make sure yours are charged up.
  • Read about a Hurricane Sandy look-alike during Thomas Jefferson’s days.

Go to the ant, you sluggard! Consider her ways and be wise, (Proverbs 6:6, NKJV)

There you have it! Hope you won’t need it.

Posted in Blessings of Habit, Good ol' days, Health, Homemaking, Inspiring, Photos, Recipes, Scripture, Wisdom

Mary and Martha and Me

When I Was a Turkey

Several years ago our family tried a Thanksgiving experiment.

Instead of buying our Thanksgiving dinner, we only priced it and sent the amount to a mission.

We then asked God to give us a meal from His own hand that we could see was especially from Him. In our minds, it had to be cost-free, although this wasn’t a demand—we simply decided to see what He would do about our commitment. We were willing to take whatever He gave….

I know, I know, God gives us the strength, intellect, and grace to be able to earn the money, drive to the store, and so forth.

But we learned something from letting go of it like this: He can also sovereignly give us the actual food itself, just because we are waiting upon Him. This caused us to be thankful toward God as Jehovah Jireh (our provider), rather than wondering what in the world He has to do with our celebration.

The experiment became a kind of tradition for a few years. Each year was different; it was not always turkey and stuffing. We had chicken, duck, venison, and my favorite, the smoked turkey that appeared one day while we were gone.

Meat was always the test for me because I did not consider the free things from our garden as “too hard” for God.

See what I mean?

I needed this.

Everything about cooking Thanksgiving dinner this way was a big adventure. We had to improvise, learning as we went. We felt, indeed we were, exactly like pioneers.

We pretended Good-Old-Days, but they were, in reality, very good days.

We certainly were excited about all sorts of food and I think we ate better. The meat often was not processed. We had honey instead of sugar. And we were so thankful. We couldn’t help it—it just flowed from all that was happening.

Another unexpected result came of the experiment.

We questioned the entire “Thanksgiving Tradition”.

  • Sweet potatoes did not have to be candied, did they?
  • Whipped topping didn’t have to be fatty.
  • Crab applesauce was as good as cranberry.
  • The chestnuts off of our tree were excellent in stuffing.
  • Squash pie tasted just like pumpkin.

We learned to take our local blessings, instead of exotic imported foods, and spread them out into a feast that gave glory to the God Who provides for His own.

And more blessings! 

In our excitement, we also forgot to be harried. I, at least, emerged on the other side of the wall that separates us from gently rejoicing in God. He seemed so near. (Philippians 4:4-7)

Most of the United States was celebrating a day that, when it was established, in purpose and practice, was truly Christian. Thanksgiving has no questionable past. It has traditionally had no worldly festivities attached to it. It is simply a day set aside for our Christian nation, by its Christian leaders, to give thanks to God for all His blessings.

go-your-way-eat-the-fat-and-drink-the-sweet-and-send-portions-unto-them-for-whom-nothing-is-prepared-for-this-day-is-holy-unto-our-lord-nehemiah-8-10-1Into that quiet beauty, I had often inserted the bustle of a worldly attitude.

Suddenly, His delightful indulgence was leading me away from my prideful ideas about meal preparation. How humbling it was to be learning at His feet, and yet, how glorious.

It doesn’t matter if you use the recipes you will find, on this site, for “your dinner”, or even if you go to someone else’s house for it. It doesn’t matter if you buy or raise the ingredients. But do learn to spend time before God. And truly thank Him. Every day.

______________________________

Katharine is a retired home educating mom who writes about all things “woman”, from a Godly viewpoint, here on this site, and at The Conquering Mom.  Her writing appeared in several magazines for 15 years, and she is currently working on several books. She loves to write, speak, teach, cook, garden, spoil her hennies, and watch old movies with popcorn.

Posted in Homemaking, Recipes

Don’t Can in the Fall?

Some of the best canning I know of happens in the fall.

I love canning quick breads to use for fancy fun, such as those delicate get-togethers where our mothers used to wear white gloves and hats, where the napkins are real and the butter is whipped and the goodies are all made from scratch.

And the tea is hot, not iced, and there is no coffee.

I love to make pumpkin bread and can it for later use. It keeps for months on the shelf, in a jar, in a pantry, without preservatives. And it tastes great, even six months later.

What I LOVE, LOVE, LOVE about this bread is:

  1. The bread is round, and therefore somehow nicer for those la-dee-da gatherings or for when you just want to feel better about … things. 🙂
  2. The bread is over-the-top moist.
  3. The bread is super easy to slice thin and straight if you pull it out of the jar slightly and use the rim of the jar as a cutting guide.
  4. The bread makes an amazing and welcome gift.

The trick? Just follow these instructions and have fun.

You will need:

  • A good recipe for pumpkin bread. (Mine follows.)
  • All the ingredients for the recipe.
  • Six or seven straight-sided, wide-mouth, one-pint canning jars.
  • Flats and screw bands for the jars.
  • A pan of hot water for the flats.
  • Fork or magnetic flat lifter.
  • Canning funnel.
  • Sharp, non-serrated knife.
  • A sturdy, shallow pan with a rim, such as a pizza pan or jelly roll pan.
  • One damp cloth.
  • One totally dry, thick towel.
  • Plenty of pot-holders or oven mitts.
  • An oven.

You will NOT need:

  • Nuts
  • Raisins
  • Any other such lumpy things in the recipe, no matter how much you may love them in your bread, if you want it to keep a long time. If you want it for tomorrow, lumps are fine.

Instructions:

1, Collect your stuff. Set oven for 350 degrees.

Jars like these.
Jars like these.

2. Make the batter. (Recipe follows instructions.)

Batter is ready.
Batter is ready.

3. Load the jars about half full, or a bit more.

Use funnel for neatness. Neatness counts.
Use funnel for neatness. Neatness counts.

4. Place loaded jars on sturdy pan and very carefully set in oven for about 15 minutes or until done. Use toothpick test for doneness.

Ready to bake.
Ready to bake.

5. While bread bakes, prepare lids: Boil water and place lids in it, then remove from heat. Do not boil water with lids in the water. Have screw bands, mitts, and both towels ready.

Ready to can the bread.
Ready to can the bread.

6. Remove one jar from oven, individually, and set on dry towel. Quickly trim bread that has risen beyond top of jar with sharp knife. Quickly wipe rim free of crumbs and grease with damp towel and add lid and screw band.

Risen too tall. Trim.
Risen too tall. Trim.
Hide trimmings in your tummy!
Hide trimmings in your tummy!

7. Repeat with each jar, individually. Jars should seal almost immediately.

THE END.

THE RECIPE:

Sift together into large bowl:

3 1/3 cups plain flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar

Quickly add, and stir in only until dry ingredients are moistened:

4 eggs
1 1/2 cups canned pumpkin
1 cup melted butter
2/3 cup water

Proceed with instructions above to can pumpkin bread.

IMPORTANT!: Do not add nuts or raisins or any other chunks, if you want this bread to keep a long time. Chunks will not become hot enough to be sterile, in this situation. If you want to use these immediately, chunks are fine!

We are going to love fall this year!

Much later: It loosens easily and slices breezily. Mmm!
Much later: It loosens easily and slices breezily. Mmm!

(This post listed on “My Hot Kitchen” . Lots there to drool over…)

_______________________________________________

Katharine is a retired home educating mom who writes about all things “woman”, from a Godly viewpoint, here on this site, and at The Conquering Mom.  Her writing appeared in several magazines for 15 years, and she is currently working on several books. She loves to write, speak, teach, cook, garden, spoil her hennies, and watch old movies with popcorn.

Posted in 'Tis the Season, Homemaking, Recipes, Thanksgiving

Our Thanksgiving Habit

One thing we do every year, almost as a habit, is smoke a turkey for Thanksgiving. A huge turkey.

I’ve posted about it before, but this year we will make two of them, and I got photos for ya! So here goes:

1. Thaw, trim, and rinse turkey.

Rinsed 23 lb. Turkey
Rinsed 23 lb. Turkey

2. Pour charcoal into fuel portion of smoker.

Enough charcoal for 12 hours.
Enough charcoal for 12 hours.

3. Set into bottom of smoker.

Charcoal in place
Charcoal in place

4. Do whatever you do to light charcoal.

Light charcoal
Light charcoal

5.  Once charcoal is very hot and turning white, add grill, to sterilized it.

Burning off the grill
Burning off the grill

6. Once all flame dies down, carefully remove grill and insert empty water pan in place over (not on) charcoals, and replace grill over water pan. Carefully fill with about 1 1/4 gallons of water.

Water pan in place over charcoal and under grill
Water pan in place over charcoal and under grill

7. Place turkey on grill.

Turkey on grill in smoker
Turkey on grill in smoker

8. Close smoker and go to bed.

Good night!
Good night!

9. Do not check progress by opening smoker!

In the morning, you will have a lovely smoked turkey. The meat should be tender and pink like ham. The joints should be loose or separating. The skin should be crackling in places and dark from smoke. Mmm! Look here!

Any questions? Ask in the comments, below, and I’ll be happy to answer quickly!

Have fun!


Edit to add: Our smoker is nearly burned out. 😦 Worst part is that we canNOT find another like it. Smaller ones do not work. Electric too expensive. The company that made our smoker just does not make them anymore. Help! 😉