Yule Bread

The best YULE BREAD around! 

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Ingredients:  

2 pkgs. dry yeast
1/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. shortening
3 1/2 to 4 c. flour
1/2 c. raisins
1/2 c. candied or 15 chopped cherries
1 1/2 tbsp. cardamom
1/2 c. chopped walnuts

Directions:

Dissolve yeast in water and warm milk. Add sugar, salt, egg, shortening, and 2 cups flour. Mix; add yeast. Beat until smooth. Add raisins, cherries, nuts, and cardamom. Mix well. Add remaining flour. Knead dough until easy to handle; place in greased bowl, cover, and let rise until doubles. Shape in round loaves. Place on cookie sheet. Brush top with egg whites. Let rise until double. Bake 35 minutes at 375 degrees.Frost: While warm with 3 tablespoons butter, 1 1/2 cups powdered sugar, pinch of salt, and 2 tablespoons hot water.

Yule Log

I moved and sold my house 2 years ago.  I now live in an apartment and we don't have a way to burn wood inside or outside.  I have been wanting to burn a Yule log since my move but I have had to compromise. 

We went down to my parents house a week ago in Hocking county. They heat their whole house in the winter with wood and with a wood burner.  I asked my dad if i could get a couple of logs that he had that were cut in half.  He said i could.  My husband picked them out for me.  (He could reach them where i couldn't, my parents have a wood shed and it's full to the top) 

I ended up bringing them home.  My husband went and bought a 2" drill bit so drill the holes to place the votive candles in.  After that, I got out the dremel and sanded it down, glued felt on the bottom so not to scratch any tables.  I then got out the glue gun and glued on some pine cones i picked up on a couple of walks and I also glued on some seasonal greenery that is sold in the holiday sections at your local store. 

I did two of these this way and they turned out wonderfully.  Now i can light the candles to welcome the sun back and wish for prosperity and good things to come to us in the new year. 

These were really easy to make and a LOT of fun!! 

Bird Seed Ornaments for outdoors

 If you love to feed the birds i found this really easy recipe to make your little feathered friends happy and to give them a little food to eat to help them get through the winter months.

These are also great gift ideas.  Keeping it simple and giving the experience of spending a few moments watching nature-a few moments to slow down, relax and slow the mind.

What you will need:

3/4 cup flour
1/2 cup water
1 envelope unflavored gelatin
3 tbsp. corn syrup
4 cups birdseed
molds (muffin tin, cookie cutters & mason jar rings)
nonstick spray
drinking straws
waxed paper
twine

1:  boil water and dissolve the gelatin, add the corn syrup and flour and stir until well combined in large mixing bowl. 

2: Add the birdseed to the mixture, stir until well coated.  If you start mixing with your hands, i recommend spraying a little oil on your hands so the seed won't stick. 

3: Spray your molds with cooking spray and spoon the birdseed mixture into each mold  & pack it down.  Cut straw in sections and insert in center of mold, making sure it goes all the way through. 

4: Leave the birdseed mixture in the molds for 2-3 hours. Then remove the straws and lay out a sheet of waxed paper. Gently remove the hardened ornaments from the mold and place them on the wax paper upside down. Allow them to dry for at least another 2- 3 hours or overnight. 

5: Cut your twine and carefully put it through the hole.  

6: Package them up for gifts or place on tree for our little feathered friends.  

 

French Bread

second rise

baked and fresh out of the oven

 

 

Ingredients

• 6 cups all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutritional Information

Nutritional Information

French Bread

Servings Per Recipe: 30
Amount Per Serving
Calories: 94

• Total Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 119mg
• Total Carbs: 19.5g
•     Dietary Fiber: 0.8g
• Protein: 2.9g

Cranberry orange bread

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup orange juice
• Grated peel of 1 orange
• 2 tablespoons melted butter or margarine
• 2 tablespoons hot water
• 1 cup fresh or frozen cranberries
• 1 cup coarsely chopped walnuts

Directions

1. In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.  

Chocolate-Dipped Pretzels

Chocolate-Dipped Pretzels are easy to make, and the combination of sweet chocolate and salty, crunchy pretzels is fantastic. You can use any pretzels you want, but I recommend large pretzel rods or twists, since they are faster to make and look great when packaged as a gift.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 24 chocolate-dipped pretzels

Ingredients:

• 1 package (12 oz) semi-sweet chocolate chips or chopped chocolate
• 1 tbsp shortening
• 2 dozen pretzel rods or large pretzel twists
• Assorted sprinkles or small candies (optional)
• 1/2 cup white chocolate chips (optional)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil.
2. Combine the chocolate chips or chopped chocolate and the shortening in a large microwave-safe bowl, and microwave until the chocolate is melted, stirring after every 20-30 seconds. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully! Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt.
3. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels.
4. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.
5. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.

Almost-Famous Rosemary Bread

1 1/4 ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil plus more for brushing and serving.
2 1/2 cups all purpose flour
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Directions:
Stir the yeast, sugar and 1/4 cup warm water in a large bowl.  Let sit until foamy about 5 minutes. 

Add 1sablesppon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 warm water, stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. 

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary until smooth and elastic, about 10 minutes. (or knead with the dough hook on medium high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes)

Brush a large bowl with olive oil.  Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled.  About 2 hours.

Brush 2 baking sheets with olive oil. Generoursly flour a work surface; turn the dough out onto the flour and divide into 4 pieces.  Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free form square. Use a spatural to turn the dough over, then tuck the corners under to form a ball. Place seam side down on prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand.  uncovered until more than doubled about 2 hours. 

Preheat oven to 400 degreesF. bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with Olive oil seasoned with pepper.

Second rise waiting to go into oven

fresh out of oven and on rack to cool.

Pumpkin Walnut Bread

So it's that time of year again and I am getting ready to bake away.  I have got the house decorated and all my Yule tides in order with my next step doing some baking.

Today my baking was for a fundraiser at out local UU Church in Kent.  I had made some mini pumpkin loafs for a fundraiser as well as a bigger loaf for us.  I also made some lemon bread and rosemary bread with pictures and recipes to come.

Pumpkin Bread with Walnuts for the Fundraiser at Church.

 INGREDIENTS:

• 1 1/2 cups flour
• 1/2 teaspoon of salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/2 cup olive oil
• 2 eggs, beaten
• 1/2 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

•  1/2 teaspoon allspice
• 1/2 cup chopped walnuts

1. Preheat oven to 350F. Sift together the flour,

The big loaf is for home :)

 salt, sugar and baking soda. 
2. Mix the pumpkin, oil, eggs, 1/4 cup of water and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3. Pour into well buttered 9x5x3 loaf pan and bake 50-60 minutes until a think skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. 

All packaged and ready to sell. 

Halloween ball

We did take some pictures last night but the full body ones didn't turn out, they ended up being all blurry so this is as good as it gets on our completed outfits last night.   It was a lot of fun :)

I did notice I did loot a little tired and less curl with the flat iron would of been better!  Ugh, reminds me of those dreadful 80's..ick to 80's hair! lol

HAPPY HALLOWEEN!!!!!

Steampunk hat for halloween costume

Tonight we are going to a Halloween party and I am going to be dressed steampunkish and wanted a hat to go with my outfit.  I made one out of stuff I already had in my craft drawers that were available for descontruction and I already had the crynalin in my fabric trunk. 

I had bought the hat almost a year ago and had it in my room.  The feathers were taken from masks that i had bought for 1.00.  The clock parts I had already and hadn't used in over 8 years.  The ribbon were from a collection I have had over the years and the buttons were just some that i had gathered. 
First thing after I gather all my supplies, then I plugged in the glue gun and just started gluing.  A few glue gun burns later and this is the finished project.  Not too bad.  It's not exactly what I wanted but close and all under a few dollars.

Happy Halloween and I plan on taking pics of our complete outfit tonight and will post later if they turn out :)  I will be wearing a corset with a leather jacket, a long black skirt with crynalin, my biker boots and i am sure i will wear some kind of crazy socks like always.  Eric will be wearing his leather kilt and probably nothing under...lol, TMI maybe but a girl can hope for a great time!    

Fall/Harvest Decorations

I love to decorate during the change of seasons and fall harvest is my most favorite time of year.  Decorating for this time of year doesn't have to be expensive at all.  I have a candle center piece that is always on my dining room table but with just a few flowers for 5.00, small pumpkins and fake leaves is all it takes to change the complete look of your table setting.

This was the candle holder that sits on our dining room table through out the year.  I love it.  It was a B-day gift from my daughter.  I had ask my husband if I could buy some cheap seasonal fall flowers and explained to him that I could add it to the candle holder and have an awesome center piece.  He agreed but I had to agree that I wouldn't spend that much.  So I promised and $5.00 later had a set of very nice flowers for fall harvest.

I also already had some Styrofoam that we picked up from the flea market for a few cents and I do enough
crafts that I already had a glue gun.  I simply cut the foam to fit the center piece, glued it in place, I then used wire cutters and started cutting the flowers and just started arranging the flowers in a way that looked pleasing to the eye.  A half hour later I had this:

 

My center piece turned out beautiful.  After I was done with that I then dug out the artificial fall leaves I had bought from Walmart last year with some fake pumpkins.  It was a kit of about 9 pumpkins and a few leaves.  I also bought just a bag of leaves which was about $3.00.to decorate additional tables.  

I love this time of year and love even more decorating and creating on a budget.  Here is the leaves and pumpkins that i put out.  

One is a real miniature pumpkin we picked up at a local farm the other two is part of the kit that i had bought last year at Wal-mart for a minimal price.

Here is the complete center piece of our dining room table.  

If you would like to create your own and need any help just let me know.  I would be happy to give a few pointers.  

Happy Harvest!!! 

Home made Chicken N Noodles

Over the last few weeks I have baked a couple of whole chickens.  After our meal, we had made our home made broth.  We put the whole chicken in water and added celery, onion and spices.  We then place the broth in mason jars in the fridge.  I had accumulated 3 jars and figured it was time to make something with it.  Tonight I made home made chicken and noodles.  

I already had the broth made and had left over chicken from dinner the night before so the only thing left was to make my own home made egg noodles.

 
The whole time I made these noodles I had lots
of memories of being a young child, at my mamaws.  This was one of her specialties and when she made her egg noodles, no one could ever get enough of them.  Today, I felt her by my side as I mixed, cut and stirred.  It was a great feeling!

Home Made Egg Noodles

Ingredients

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

Directions

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Betty Crocker Peanut Butter Cookies

Today was certainly a baking day.  I asked my husband, Eric what he would like for a snack and this was his choice!!  I actually think this recipe, from my Betty Crocker cookbook is the only peanut butter cookie recipe I have ever used.  The cookies were delicious!!  Make sure you got plenty of milk if you bake these!!  Oh and don't forget the shortening!  That's an ingredient that you don't see much anymore!

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup margarine or butter, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Mix sugars, peanut butter, shortening, margarine and egg.  Stir in remaining ingredients.
Cover and refrigerate at least 3 hours. 

Heat oven to 375F.  Shpe dough into 1 1/4-inch balls.  Place about 3 inches apart on ungreased cookie sheet.  Flatten in crisscross pattern with fork dipped in flour.  Bake until light brown.  9-10 minutes.  Cool 2 minutes; remove from cookie sheet.  About 3 dozen cookies; 85 calories per cookie. 

Root Candles

I am a Buzz Agent Amber and I was sent 3 honey bee jar candles from them to try out.  They are made with pure beeswax,essential oil fragrances AND considered The Best Candles in America!   I have burned their Pinot Noir and Pumkin Spice Latte so far and my apartment has smelt so wonderful!! The fragrances have filled the air with relaxing scents.  I burn a lot of candles and really have liked these the best.   If you're interested in trying out Root Candles (they have a Medina Store locally) or please go online@ www.rootcandles.com, use the code BUZZ10 and get 50% off your order. I highly recommend them. 

If you're one of my friends I know personally and have never tried Root Candles, come join me for coffee and check them out!!  I will also bake cookies!!! 

Burt's Bees Sensitive skin facial cleanser and moisturizer!

This is a name you can trust in providing all natural products for your daily skin needs.  Their new sensitive skin facial cleanser and daily moisturizing cream are another outstanding product by Burt's bees.  The Burt's Bees Natural Skin Solutions for Sensitive skin line

• Is naturally gentle and skin friendly for daily use
• Contains Cotton Extract to soften and help replenish skin's outer layer
• Is Fragrance-Free and Hypo-Allergenic
• Is Dermatologist-Tested and Allergy-Tested
• Can be found in mass retailers (like Target or Walmart), drug stores, grocery stores and natural health food stores nationwide
• Is 99% natural.  

Sensitive Facial Cleanser
This soap-free facial cleaner is clinically proven to moisturize sensitive skin while gently cleansing away dirt, oil and makeup without over drying or causing redness or irritations.  Also, it:

• Contains Quillaja, which is extracted from the bark of the Soapbark tree and provides a natural foaming lather
• Contains Yucca, a desert plant high in saponins, which have traditionally been used in cleansing 

• Costs only $9.99  (email me for a $1.00 off coupon and a sample of the daily moisturizing cream)

Sensitive Daily Moisturizer
This all day, nourishing moisturizer is clinically proven to moisturize sensitive skin without causing redness or irritation.  Also, it:

• Contains Rice Extract to moisturize
• Contains Aloe to soothe
• Is non-Comedogentic (it won't clog pores) 
• Costs $14.99 (email me for a $1.00 off coupon and a sample of this wonderful product)

So, if you're also one of those people like myself that has changed from moisturizers and cleansers claiming to be for sensitive skin, look no further.  This product worked for me and I do highly recommend it!  

Betty Crocker Banana Nut Bread

Freshly made banana nut bread! Yum!

My mom bought me my first Betty Crocker Recipe cookbook when I was about 20 years old.  This recipe I have had for years and is my favorite.  It has a great flavor and density to it. These pages in this cook book are the most used with the ingredients that have been spilled on it over the years.








1 Cup Sugar
1/3 cup margarine or butter, softened
2 eggs
1 1/2 mashed ripe bananas (3-4 medium)
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts

Heat oven to 350F.  Grease bottom only of loaf pan. 8 12/X4 1/2X2 1/2 or 9x5x3 inches.  Mix sugar and margarine in 2 1/2 quart bowl. Stir in eggs until blended. Add bananas and water: Beat 30 seconds. Stir  in remaining ingredients except nuts just until moistened: stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean.  8-inch loaf 1 1/4 hours, 9-inch loaf 55-60 minutes: cool 5 minutes. Loosen sides of loaf from pan: remove from pan.  Cool completely before slicing.  1 Loaf (24 slices); 120 calories per slice.

*Do not use self-rising flour in this recipe.

Weight Watchers Banana nut bread

Banana's, not fat, are what give this dense loaf its moist texture.  Toast it and serve with a glass of fat-free milk for a speedy breakfast or snack.  
 Makes 12 servings 

1 3/4 cups all-purpose flour
3 tablespoons packed light brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salf
1/2 teaspoon cinnamon
1/4 cup chopped walnuts
8 dried dates, chopped
6 dried apricot halves, chopped
1 large egg
1 very ripe banana, mashed
1/4 cup milk

1.     Preheat the oven to 350F; spray an 8x4-inch loaf pan with nonstick spray. 
2.     In a medium bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon; stir in the walnuts, dates and apricots.  In a small bowl, beat the egg; add the banana and milk. Pour over the flour mixture; stir until just blended (do not overmix). 
3.     Transfer to the pan.  Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Cool completely on a rack.  

Per serving (1/12 of loaf):  133 cal, 2 g Fat, 0g Sat Fat, 0g Trans fat, 18mg Chol, 178 mg Sod, 26g Carb, 2g Fib, 3g Prot, 35mg Calc. 
POINTS value: 2

Autumn Adventures for the whole family!

I was looking around, trying to find the greatest fall activities and I think I found them!!

This link will take you to an awesome, fun, filled place for the whole family!!!!!!!

This is my favorite time of year.  I love to decorate and go for rides on the hay wagon to the pumpkin patch to pick my own pumpkin!

Discover Ohio

Autumn Adventures

Whatever we plan on going to, you bet i will be posting pictures!!  And what a great time for the family!!!

Chai Tea Mix

So everyone loves a good Chai Tea...but what if you made it yourself?  I have the coolest cook book that was made with all of my families (secret) recipes in it.  It's a collection of recipes and family remembrances from my roots.   It was made by Carolyn Jones and my Aunt Sharon Perry for our family reunion this summer.  Everyone submitted recipes and stories, these were added to the book.  It's called the "Orahood Kitchen Table"  That is my mainden name and this recipe was submitted by Carolyn Hall Jones....your very own Chai Tea Mix.  Another wonderful gift for the holidays!!

Chai Tea Mix

by Carolyn Hall Jones

1 cup nonfat dry milk

1 cup powdered creamer

1 cup French Vanilla powdered creamer

2 1/2 cup sugar or splenda

1 1/2 cup unsweetened instant tea

2 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

1 teaspoon allspice

Place ingredients in a blender or food processor to mix well.  To make a cup of tea, add boiling water to 2 tablespoons of mix and enjoy!

Fireside coffee

I made this recipe for the first time a couple of years ago and then again last year.  We put it in multiple Holiday baskets for gifts and it has went over really well.  We made a regular version and a sugar free version.  I actually still have some of this left but will need to make more this season.  Eric, my husband loves this stuff and when it starts to get chilly you can bet he will be requesting that I make him a hot cup of fireside coffee!!  

 

 

 

Fireside Coffee Mix

2 cups non-dairy coffee creamer (regular or fat free)
1 1/2 cups hot cocoa mix (regular or sugar free)
1 1/2 cups instant coffee granules (regular or caffeine free)
1 1/2 cups sugar   (regular or sugar free)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Combine instant coffee, sugar, cinnamon & nutmeg in blender, blend until fine power.  Put into bowl/coffee can add non-dairy creamer, hot cocoa and mixing well. Store mixture in an airtight container. Yield: 6 1/2 cups mix.
 
Note: To make 1 cup, spoon 2 tablespoons plus 1 teaspoon of coffee mix in a cup. Add 1 cup boiling water; stir until well blended.

Weight Watchers Chocolate Espresso Biscotti

Holidays are coming up and this recipe would be great in a coffee gift basket.  I LOVE a good cup of coffee with a Biscotti!!  I will let you know how this turns out!!

In Italy, biscotti are traditionally served along with a glass of sweet Vin Santo wine for dunking and sipping.  As for these chocolate treats, try dipping them in espresso, cafe' latte, or hot chocolate.  These do really make great holiday gifts-but save some for yourself!






Makes 42 servings

2 cups all-purpose flour
1/2 cups slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tablespoons ground coffee
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
3 tablespoons strong brewed coffee/espresso
1 1/2 teaspoons vanilla extract

1.     Preheat the oven to 350 degrees F.  Spray a baking sheet with nonstick spray; set aside.
2.     In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon, and salt.
3.     In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla.  Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms.  Divide the dough in two.  On a lightly floured surface, use the palms of your hands to shape each half of the dough into a long about 15 inches long x 1 3/4 inches wide x 1 inch high.  Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4.     Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, 20-25 minutes.  Transfer the logs to a cutting board and let cool 10 minutes.  With a serrated knife, cut teh logs crosswise into 1/2 inch slices, 42 total biscotti.  Arrange the cookies in a single layer on a baking sheet.  Lower the oven temperature to 300F.  Bake the biscotti 12 minutes per side, turning once.  Transfer to a wire rack. The biscotti will crisp at they cool.

PER SERVING: (1 biscotti):  54 Cal, 1g Fat, Og Sat Fat, 0g Trans Fat, 10mg Chol, 35mg Sod, 10G Carb, 1g Fib, 1g Prot, 11mg Calc.
POINTS value:  1

removing wax buidup on wood surfaces

We have an amazingly beautiful dining room table that I really love.  Previously though, my husband had used a dusting product on it with beeswax that caused a heavy buildup of wax.  When we would sit our coffee cups on the table, once removed we would have a white ring from the wax build up. 

I have been working on removing all the layers of build up over the last year and slowly but surely it is a process.  There are two methods that I am using.  One is a combination of white distilled vinegar with equal parts water.  Clean repeatedly will remove the excess wax.  Or any wood cleaner/wax buildup remover will do.  I have used the Holloway House Wood Cleaner.  Once used, wipe off with clean cloth and then use a wood oil product to condition the table.  Use products as directed. 

This is a white ring left on our table by the wax buildup. 

This is the table after the wood cleaner and once I applied the Wood oil. 

 

 

 

Making your own house cleaning products

We struggled when I was a kid and I completely remember my mom making her own cleaning products.  Did she know it was better for our environment or was she just trying to save a penny?  she is pretty smart so I will say it's probably a bit of both.  One of the products I remember using the most is a combination of white distilled Vinegar and water mix and newspaper to clean windows.  My mom swore by it and it never did leave a streak!!

My favorite recipe is to combine 2 cups of water, 1/4 cup of white distilled vinegar, and up to 1/2 teaspoon of liquid soap or detergent in a spray bottle. That’s all there is to it.  The soap is used for the wax buildup on the windows from commercial cleaners that causes streaking.  By adding the liquid soap or detergent that takes care of this problem.

Here is a web page that I also found a ton of other uses of white vinegar for cleaning a number of things in your house. This is a great list and the most complete list I have ever seen. Enjoy.

http://www.vinegartips.com/scripts/pageViewSec.asp?id=7

Nestle' Toll House Chocolate Chip Cookie recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Mmmm....Good!

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

The best cookies around...hands down!

This is one of the best choc chip recipes I have ever used!