Few pictures of our first snow and Sassy Frassy checking out that white stuff...lol :)
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Herb & Onion Cheeseball Bites
3 years ago
Monday, December 14, 2009
Chicago Trip with Kim, December 4, 2009
Kim invited me to go on a bus trip with her and some students from Muskegon Community College. It was a one day trip and boy was it a great time!!! We had hot spiced wine, went to the Navy Pier, Water Tower Place (mall), and a couple different restaurants...even saw a fight...lol :)
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Homemade Cinnamon Rolls
Homemade Cinnamon Rolls
I started out with a batch of Grandmother's Bread (made in bread maker)-- the best, softest, simplest ingredient bread I have found! And it's just like the bread Mom used to make!
Roll out into a rectangle, and from here on out, I DO NOT HAVE AN EXACT MEASUREMENT OF ANYTHING!!
Spread 1/4c - 1/2c butter, margarine, even tubbed butter; grab a handful of brown sugar, spread it all over; sprinkle on cinnamon until it looks coated, and my secret ingredient --- nutmeg!! Sprinkle that over, but not as much as the cinnamon!
Now roll up into a roll lengthwise
Chop the log of cinnamon roll into an even amount of chunks
Place into a 9x13 pan, or if yours still has chocolate cake in it like mine (!), use your pie plates!
Now, cover with a towel -- this is my "Bread Raising Towel". I use it always, just fold up and put in my bread raising bowl.
Let it double in size
Preheat oven to 350 F....Bake for about 25-30 minutes, taking out when top is golden brown.
Okay, now they are baking! I make up a frosting to put on them as soon as they come out of the oven, so it melts all around.....
2 c powdered sugar
1/3 c butter
2 T milk
1 t vanilla or a drop of cinnamon oil (foodgrade)
Beat together with mixer until it's creamy and tastes mmmmm mmmmm good !
Now!! It's Done !
Recipe from my friend Cindy :)
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I started out with a batch of Grandmother's Bread (made in bread maker)-- the best, softest, simplest ingredient bread I have found! And it's just like the bread Mom used to make!
Roll out into a rectangle, and from here on out, I DO NOT HAVE AN EXACT MEASUREMENT OF ANYTHING!!
Spread 1/4c - 1/2c butter, margarine, even tubbed butter; grab a handful of brown sugar, spread it all over; sprinkle on cinnamon until it looks coated, and my secret ingredient --- nutmeg!! Sprinkle that over, but not as much as the cinnamon!
Now roll up into a roll lengthwise
Chop the log of cinnamon roll into an even amount of chunks
Place into a 9x13 pan, or if yours still has chocolate cake in it like mine (!), use your pie plates!
Now, cover with a towel -- this is my "Bread Raising Towel". I use it always, just fold up and put in my bread raising bowl.
Let it double in size
Preheat oven to 350 F....Bake for about 25-30 minutes, taking out when top is golden brown.
Okay, now they are baking! I make up a frosting to put on them as soon as they come out of the oven, so it melts all around.....
2 c powdered sugar
1/3 c butter
2 T milk
1 t vanilla or a drop of cinnamon oil (foodgrade)
Beat together with mixer until it's creamy and tastes mmmmm mmmmm good !
Now!! It's Done !
Recipe from my friend Cindy :)
My 40th Birthday, November 19, 2009
Yikes, 40 years old!!! I celebrated my birthday with my mom, grandma, and a family friend, Jeannie. Mom made my favorite cake: Texas Sheet Cake :) Received many gifts! Also, went out to dinner!
Only a few pictures!
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Only a few pictures!
Lisa Home, November 2009
My cousin Lisa came home from WA to visit with the family. We met up with her parents, grandma, and my mom for dinner. Also, a couple pictures of Sassy enjoying the Fall leaves :)
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Halloween 2009
I love dressing up and decking out my home for Halloween. Despite only having 7 kids that stopped by...I still enjoyed the holiday :)
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Saturday, November 21, 2009
Fall 2009
Just a few Fall pictures :)
October 25, 2009, Montague, MI area
November 16, 2009, Ludington, MI area (look at the rainbow in the sky) :)
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October 25, 2009, Montague, MI area
November 16, 2009, Ludington, MI area (look at the rainbow in the sky) :)
Homemade Pie Crust & Apple Pie :)
How to make Foolproof Pie Crust:
4 cups all-purpose flour
1 3/4 cups shortening (crisco or lard)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water
Add flour, shortening, sugar, and salt to a large bowl.
Mix flour and shortening with a pastry cutter until it looks nice and crumbly.
In a small bowl, whisk together the vinegar, egg, and water.
Add to the flour mixture, stirring in till well-moistened.
Stick your hands in there.
And shape it into a great, big, wonderful ball of pastry dough. (Don’t overhandle.)
Divide the dough into four equal-size balls.
Wrap each ball with plastic and refrigerate for at least 15 minutes before using. Or, if you want to use it faster, stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for long storage.)
To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top then roll out, adding more flour if necessary to keep from sticking to your rolling pin. Place in a greased pie pan. I like to just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges.
For double-crust pie, repeat the same procedure, venting the top.
This recipe make two 9-inch double-crust pies or four single-crust pies. If you’re planning to use large deep-dish pie pans, you may want to divide the dough into thirds instead of fourths. This is a great pastry for tarts and pot pies, etc, as well as standard dessert pies.
Apple Pie:
6-8 apples, peeled and sliced (depends on the apple size, you want it heaped up)
2/3 of a cup sugar
1/3 of a cup all-purpose flour
1 tablespoon cinnamon
A pinch of salt and a dash of ground cloves enhance the cinnamon flavor (don't have to use if you don't have)
Mix all together. Put into bottom crust. Top with crust, cut vent holes into top crust.
Cook in microwave on high until all bubbly. Put into a 350 oven until crust is browned to your liking. (The microwave cooks the apples and tenderized crust, the oven just browns the crust)
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4 cups all-purpose flour
1 3/4 cups shortening (crisco or lard)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water
Add flour, shortening, sugar, and salt to a large bowl.
Mix flour and shortening with a pastry cutter until it looks nice and crumbly.
In a small bowl, whisk together the vinegar, egg, and water.
Add to the flour mixture, stirring in till well-moistened.
Stick your hands in there.
And shape it into a great, big, wonderful ball of pastry dough. (Don’t overhandle.)
Divide the dough into four equal-size balls.
Wrap each ball with plastic and refrigerate for at least 15 minutes before using. Or, if you want to use it faster, stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for long storage.)
To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top then roll out, adding more flour if necessary to keep from sticking to your rolling pin. Place in a greased pie pan. I like to just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges.
For double-crust pie, repeat the same procedure, venting the top.
This recipe make two 9-inch double-crust pies or four single-crust pies. If you’re planning to use large deep-dish pie pans, you may want to divide the dough into thirds instead of fourths. This is a great pastry for tarts and pot pies, etc, as well as standard dessert pies.
Apple Pie:
6-8 apples, peeled and sliced (depends on the apple size, you want it heaped up)
2/3 of a cup sugar
1/3 of a cup all-purpose flour
1 tablespoon cinnamon
A pinch of salt and a dash of ground cloves enhance the cinnamon flavor (don't have to use if you don't have)
Mix all together. Put into bottom crust. Top with crust, cut vent holes into top crust.
Cook in microwave on high until all bubbly. Put into a 350 oven until crust is browned to your liking. (The microwave cooks the apples and tenderized crust, the oven just browns the crust)
Deer, Oct. 1, 2009
The deer were hanging out pretty close to my home. I had enough time to run into the house to even grab the camera and they were still staring at me! Here are a couple pictures!
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Wednesday, September 9, 2009
Muskegon Bike Time 2009, July 2009
I went to hang out with a few friends today....I didn't get any pictures of Sharon though :( But, we did have a good time hanging out at Bike Time in the afternoon and a good lunch :)
Then, I went to visit my friends from college, John and Steve. We went to Mango's, Bike Time, back to Mango's (where we met up with Nug from college) and then to their boat.
What a great day and night everyone...thanks :)
Location: Muskegon, MI
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Then, I went to visit my friends from college, John and Steve. We went to Mango's, Bike Time, back to Mango's (where we met up with Nug from college) and then to their boat.
What a great day and night everyone...thanks :)
Location: Muskegon, MI
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