This is a large recipe I justed to make all the time just for the freezer( for 312 cookies). Today while cleaning the freezer I found some chocolate packages I had gotten some on sale while others were left over from other recipes (white chocolate) so I decided to make a batch. I did not have any nuts so did not use them.
2 cups brown sugar
2 cups granulated sugar
3 cups butter or margarine
1 12/ teaspoons hot water
1 tablespoon vanilla
1 tablespoon salt
6 3/4 cups all-purpose flour
3 large packages (12 0z.each chocolate ships)
2 1/2 cups chopped walnuts
Cream the sugars and butter or margarine until smooth.
Beat in the eggs one at a time.
Stir in water, vanilla and salt
Add flour and mix well until blended.
Mix in chocolate ships.
Drop by a small spoonful on greased sheet.
Bake in 275 degree oven for 10 minutes or until lightly browned.
I was cleaning out my freezer today and noticed I needed to use up some frozen bananas and some chocolate. I decide to make some banana loafs. These recipe makes one large loaf but since I prefer smaller loafs I made three. Quick breads do not require a lot of time so you can have hot breads in a flash.
1 3/4 cups all-purpose flour
2/3 cups sugar
2 teaspoon baking powder
1/2 teaspoonful baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (2-3 medium)
1/3 cup shortening, margarine, or butter
2 tablespoons milk
1/4 cup chopped nuts (optional)
In a large mixer bowl combine 1 cup four, sugar, baking powder, baking soda and salt. Add the banana; shortening, margarine or butter and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts, if desired.
Pour int a greased 8x4x2 loaf pan*. Bake in a 350 degree oven for 55 to 60 minutes or when you put a toothpick in the center and it comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan, Cool on a wire rack until thoroughly cool. Wrap and store overnight before slicing.
Makes on loaf (16 servings)
* I used three smaller loaf pans.
I had some carrots do something with before they would go bad. I did not have enought to can and did not want to dry theses so I went the freezing method.
It is better to have tender young carrots but I have before frozen carrots to use later for stews and rice dishes.
First trim, wash and peel. Small carrots can be left whole. The others should be cut into 1/4 inch slice or if you prefer diced.
Put the carrots in boiling water for 2-5 minutes or steam them for 4-5 minutes. Cool the carrots and then pack and freeze.
It is as simple as that and now you have carrots to use at a moments notice.
I used Poona Kheera cucumbers for this recipe but you can used any type you like.
3 large cucumbers, thinly sliced
1/4 teaspoon salt
3 tablespoons vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
Combine vinegar, salt oil, and sugar, in a serving bowl. Mix in cucumber. Refrigerate at least 2 hours. Serve cold or at room temperature.
After collecting the cherries for the small cherry tree with the six cups or ripe cherries we made a quick cobbler with tree of the cups and froze the other three to make something later.
The recipe used is the quick cobbler with the cherries used instead of the peaches.
I also gathered mulberries to prepare Mulberry jelly.
I used a simple recipe and Sure-jell directions. I am sure other types of pectin would work but it happens to be the brand I used.
3 cups berry juice
5 cups sugar
2 tablespoons lemon juice
1 box (package Sure- pectin.
The Lawrence Farmers’ Market had a wonderful showcase of local meat available in the Lawrence, Kansas area. This is Kansas oldest established and most likely the best Farmers’ Market in the state. Chef Hilary Brown did some demonstration of cooking locally produced lean meat. She has a fast food burger place in Lawrence called the Local Burger.
At the Local Burger you can try some burgers and hot dogs made from Buffalo (bison) to pork. This place is a little more expensive than your local fast food places since a burger will set you back $5.50 but you will know where the meat came from.
Victory garden has a page on food miles. Food miles is the distance food travels from its source to your market. Food miles is another calculation of the amount of energy needed to get the food to the market. Buying local and growing your own produce will reduce food miles. Even growing a potted container of tomatoes will reduce the food miles. I have not tried ContainerSeeds.com but they sell only seeds of plants that grow well in containers.
I just discovered a seed company called Harvest Moon that offers an interesting selection of seeds. I have bookmarked the website and will order some seeds later.
If you are looking for any of the Slow Food movement seed source Seed Savers Exchange has a list they offer. I did not grow the Bull Nose Bell Pepper but plan to next year.
|BEAN: Cherokee Trail of Tears,
Christmas Lima, Hidatsa Red,
Hidatsa Shield Figure, Hutterite
Soup, Jacob’s Cattle.
Lina Cisco’s Bird Egg, Mayflower
and True Red Cranberry
GARLIC: Inchelium Red and
GROUND CHERRY: Aunt Molly’s
|LETTUCE: Amish Deer Tongue,
Grandpa Admire’s, Speckled and
Tennis Ball (Black Seeded)
PEPPER: Bull Nose Large Bell,
Beaver Dam, Fish, Hinkelhatz,
Jimmy Nardello’s, Sheepnose
Pimento and Wenk’s Yellow Hot
|SQUASH: Amish Pie, Boston
Marrow and Sibley
TOMATO: Amish Paste, Aunt
Ruby’s German Green, Brandywine
(Sudduth’s Strain), Cherokee
Purple, German Pink, and Red Fig
Moon & Stars (Cherokee Strain),
Moon & Stars (Yellow Fleshed),
Moon & Stars (Van Doren Strain)