Thanksgiving Bread

begins with the basic bread dough from "Artisan Bread in Five Minutes a Day." This is a wonderful cookbook. I love the bread results and it takes no time at all. I made up a large container of dough, I'll keep it in the refrigerator and make bread as we need it. Fresh daily bread....it doesn't get any better. Here is a picture of the large container of dough that I stirred together in five minutes. I already have a batch of Pumpernickel in the refrigerator. Left over turkey on rye, what a wonderful combination.
Happy Thanksgiving

The 2008 Holiday Season Begins

It’s always been my official belief that the holiday seasons begins with Thanksgiving. I refuse to put out a Christmas decoration until after Thanksgiving. One holiday at a time and I do not want to outshine Thanksgiving by starting Christmas before Thanksgiving. While purchasing a few gifts and even wrapping them is OK in my book, putting up the Christmas tree would jinks the Christmas season. I really like to wait until after Thanksgiving to start Christmas shopping......Black Friday is crazy, fun, and kicks off the holiday season.

I finally got around to making the “cakes in a jar.” It was a fun project and something new to entertain me. But I don’t think I will make these again. I’ll give several of them away and keep the rest for snacks when the cupboards are bare this winter. If you’re interested here’s the recipes. I made the apple cakes first (two batches) and then the Starbucks Cakes next (two batches). These little babies were very time consuming and that’s the one thing I don’t like to be consumed….my time.

Starbuck's Cakes in a Jar
1 pkg. dark chocolate fudge cake mix
1 sm. pkg. chocolate instant pudding
1 pt. sour cream
4 eggs
1/3 c. Starbucks Coffee Liquor
1/4 c. Wesson oil
1 (6 oz.) pkg. chocolate chips
Mix all ingredients, except chocolate chips; mix well. Add chocolate chips and fold in. Pour batter into eight greased wide mouth pint jars. Wipe rims of jars clean with damp paper towel. Place jars on a cookie sheet. Bake in 350 degree oven for 40 minutes or until wooden toothpick comes out clean. Remove from oven and immediately place hot lids and rims on jars. Tighten rim and allow to cool. Jars should seal as they cool. If jars do to seal refrigerate cakes for up to 2 weeks. Sealed jars will keep in a cool, dark, dry, environment for up to 6 months.

Fresh Apple Cake in a Jar
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Jars should be eaten or kept in refrigerator for up to a week.

I made my lady bug pajamas last week but have not embroidered the shirt yet. I digitized a lady bug design and lettering “Don’t Bug Me” for the front of the shirt. This was my first actual “from scratch” not purchased digitized design. I can’t wait to find time to finish the shirt. I’ll post pictures after it’s complete. Here’s the design:

I love the Designer Plus V5 software. I've played with it for years but this time I actually drew the ladybugs. I'm not a morning person so "don't bug me" is perfect for my pajama shirt.

HAPPY THANKSGIVING

George Bush M&M's

I have two boxes of M&M's with George Bush's signature on the front of the presidential box. Wonder just how much these little boxes are worth with a lame duck president with a 23% approval rating.

It could go both ways on e-bay. Interested people because his approval rating is lower than any other out going president in our life time my bid high on the special candies or interested people because he was succeeded by Obama could bid high. Who knows??????

This is a true certified signature on a true package of M&M's served at Camp David. My eldest son works in Northern PA and has a very good friend working at Camp David. (Good Ole West Virginia boys). My son's friend shared a couple of packs of the notorious Peanut M&M's with me. I thought it quite neat for his friend to work at Camp David and know the President personally. OK Give me a break....he may not be the greatest president but he's not the worse we've had in my humble opinion. Only years from now will we really know how great or poor President George W Bush really was, but I still have the M&M's with his autograph! Good or bad....I bet I could sell them on e-bay for more than I paid...which was not ta,not ta. I may in fact give it a try. I'll post it here and everyone can track my success or failure at selling Presidential M&M's. Watch for more reports on my presidential sale.

I'm leaving in the morning heading to Northern Virginia to visit my other son, daughter-in-law, and 16 month old grandson, that I need to get reacquainted with quickly. It may be a few days before I post again but I'm sure to bring back interesting topics from my travels and visits. Watch for me on Monday morning. And next week I'll be posting picture and directions for the cakes in a jar that I mentioned a few days ago, I didn't forget, my time is limited and I'm trying to get these cakes made before Thanksgiving....so that is next week.

Everyone have a great weekend.

Pumpkin and Pears: Fruits of the Fall

I canned pears a few weeks ago. They turned out great. This was the first time I canned pears, ever. Pears were on sales last month and I bought 5 grocery bags full. This is all the quarts I got from the 5 bags. I opened a jar tonight...their much better than Del Monte. If I find pears on sale again this winter I'll can more.

I also canned pumpkin when I found pumpkins on sale a few weeks ago. I've canned it before. I always sweeten my pumpkin and then when I use the pumpkin I do not add sugar. It is not recommended by the USDA Extension Service to can pumpkin: http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html but I plan on using these jars of pumpkin before they spoil and adding the sugar will help preserve the pumpkin.

I made pumpkin dip weekend before last and shared it with my camping friends, we dipped vanilla wafers in the dip. It was different and tasted like a pumpkin cheese cake. Very simple to make.

Pumpkin Dip

Ingredients

1 can sweetened pumpkin

2 packages cream cheese

1/3 cup sour cream

1 tsp cinnamon

1 tsp nutmeg

Soften cream cheese in microwave and stir in remaining ingredients, refrigerate for about 2 hours and serve with vanilla wafers for dipping.

Busy Day

Whoa, I'm glad it's almost over. It started out something like this....phone rings 6:45 AM problems at work, key office employee calling off....and it went down hill from there. I won't bother you with it. I stopped at the grocery store on my way home, picked up some fresh veggies for dinner and hit the door running. I first started a Crock pot of Granola. Then I started preparing dinner: Grilled Peach Topped Pork loin Chops, Baked Cheese Grits and Asparagus with Carrots and Blood Orange Seasoning.

If you froze peaches this summer, dig them out of the freezer and try this for dinner soon. It is quick and easy.

Grilled Peach Topped Boneless Pork Loin Chops

Ingredients:
Four large fresh peaches pealed, seeded, and diced. (see note at bottom)
2 Tbsp white wine vinegar
1/4 Cup Sugar or Honey
4 Boneless Pork Loin Chops about 3/4 inch thick
Salt and Pepper to Taste

Cook peaches in small sauce pan over medium heat until fork tender stirring frequently. If Peaches are not juicy added 1/4 cup water. Add vinegar and honey and continue cooking to reduce liquid. Reduce heat to low and simmer for about 30 minutes. (do not cover sauce pan) Heat gas grill on high for about 15 minute until very hot. Turn heat down to medium. Salt and Pepper chops and place over indirect heat (if possible). Cook for 5 to 8 minutes and turn chops. Spoon 1/4 cup peach mixture over each chop as soon as they are turned and continuing grilling for another 5 to 8 minutes. Chops are done with meat thermometer reaches an internal temperature of 170 degrees. Remove chops from grill to serving platter and serve immediately. Additional peach sauce can be added if desired.
Note: I used fresh frozen Virginia Peaches. I froze bushels of peaches this past summer just for recipes like this. I made this with fresh peaches several times but it was just as delicious with the frozen peaches.

I served the Peach Topped Chops with Cheese Grits and Asparagus

The Granola is spread out and cooling now. I added more fruit than the recipe called for I added extra raisins and coconut and also added dried cranberries, dates, and pecans. I'm looking forward to having this for breakfast in the morning. I'll take a bowl of Granola to the office and add a little milk, um um good. I've already sampled it tonight, it's good plain without any milk.

I need to wash clothes and tidy up the house tonight. We'll be leaving Friday evening for the weekend. A trip to Northern Virginia to visit our son, daughter-in-law, and grandson. We miss seeing the kids...wish they lived closer.

Forgot to Thank A Veteran.......

Oh Geez I forgot to post my "THANK A VETERAN" After reading Judy L post on Patchwork Times I promised myself I would send my sincere thanks to all the United States Veterans especially those fighting the war on terrorism or whatever they are fighting for these days. I have totally lost concept about what the war is about. But the veterans who fight for this country whatever the cause need all the kudo's we have to give. Thank you from the bottom of my heart. And my prayers go out to all the families that have family members over seas in harms way now. Lets bring our men and women home safe and unharmed.

Our newspapers and local televised news stations all mentioned Veterans and Veterans Day here in West Virginia. We had parades and small celebrations in several towns located around the state. Fortunately we we're not part of the rude and disrespectful media you discovered Tuesday morning: http://www.patchworktimes.com/category/just-stuff/.

Here is a copy of the editoral in our local Tuesday morning paper:

Veterans
They need our ongoing support long after the parades are over
On Tuesday, cities big and small hosted Veterans Day parades. Many of the festively decorated floats held members of the armed forces who have served their country near and far.The cadence of marching bands and the presence of the Stars and Stripes proudly displayed stirred within us a new surge of patriotism — at least momentarily.Today, the parades are gone and the music has stopped. Thousands of men and women remain on battlefields and in harm’s way.Many of our returning veterans face a different kind of trauma.A new study shows that rural West Virginia veterans who served in Iraq and Afghanistan are more likely to suffer from mental health problems than their urban counterparts.The analysis is based on the ongoing West Virginia Returning Soldiers Study, which has surveyed more than 930 veterans.The study shows that about 56 percent of returning soldiers from rural counties suffer from post-traumatic distress and other mental health problems, compared to 32 percent of soldiers in urban areas and 34 percent of those living on out-of-state military bases. Rural veterans are also at greater risk for suicide.Hilda Heady, a rural health specialist at West Virginia University, says part of the problem is a lack of mental health care facilities in rural areas.How can we call ourselves patriots if we ignore these statistics?These veterans need more than flag-waving and well-wishes. They need mental health care programs designed specifically to meet their needs. We cannot allow people who’ve paid such a high price for our freedoms to live in the bondage of mental illness for the rest of their lives.It’s all the more reason Beckley-ARH needs to keep encouraging the building of a psychiatric hospital in the hub of the southern West Virginia health care system.With all the screaming headlines about mental illness that results from drug and alcohol abuse, many of us may have lost sight of the fact that the trauma of war has put thousands of veterans across the country at risk for depression and other forms of mental illness.We need to take care of our own. Veterans need more than our appreciation and respect. They need our help. We encourage Gov. Joe Manchin and the Department of Health and Human Resources to take advantage of the strong psychiatric infrastructure Beckley-ARH already has in place and move forward to get a new mental health care facility built soon.Every day counts for every person coping with mental illness, but especially for our veterans who have already suffered enough. Published: November 11, 2008 08:49 pm http://www.register-herald.com/

HELP................

I spent most of my evening trying to design a new template for my blog and gave up using Corel Paintshop Pro. Every time I try using this program I end up pulling my hair out. I'm almost bald. I used Corel Draw for years and at some point (probably when XP Pro hit the market) my Corel Draw became obsolete. I replaced the Corel Suite with the Microsoft Office Professional. When the time came, years later, to purchase a photoshop program I purchased Corel Paintshop, big mistake. This program is not very user friendly. I’m shopping for new photo software but haven’t decided on one yet.

After giving up on my new template, I’ll just post some pictures of my sewing projects.

Towels with Nautical Theme for the camper

West Virginia tote bag

I love my Bernina 200/730 machine. The embrodery is high quality and the results are very professional for a home embroidery machine. I have projects lined up to stitch and an abundance of ideas swimming in my head. Now that winter is here, I plan on stitching and stitching and stitching......wish I was retired from the home health business. But I doubt if my sewing would pay my bills or for the fabric and pattern stash I've accumulated over the past 5 years, so I'll just keep working.

Ring Pillows for my son's wedding and the back of ring pillows with inscription.

I have this flannel ladybug fabric, white t-shirt and green and pink lady bug ribbon ready to start my next project, pajamas and T-shirt with trim. I love Flannel World. They always enclose a thank-you card with the fabric and the fabric is folded neatly and not wrinkled. I wonder if they press it before packaging. These three pieces of flannel are for my pajama bottoms. I'm using a pattern from Taylor Made Designs by Cindy Taylor Oats for Sew Easy Pajama Pants. I'm making the capri length. I hate long PJ's even in the winter months. Capri length keeps me warm enough without feeling trapped. Now I know I really need to quit my day job..... "Sew many projects and sew little time."

Rainy Day Cooking

It's a cloudy day and cooking is in order. I made Upside French Toast for Breakfast. It's one of those overnight recipes that I love. I prepared it last night around 2 AM....couldn't sleep, put it in the refrigerator and sleeply put it in the oven this morning.

Prep Time 15 Minutes
Cook Time 40 Minutes

Ingredients:
1 Cup Brown Sugar
1/2 Cup Butter
2 Tablespoons Corn Syrup
4 Medium Apples, Sliced, Pealed, and Cored (Granny Smith)
12 Slices day old bread (white, wheat, French, it's your choice)
4 eggs
2 Cup milk or cream
1 teaspoon vanilla

In a heavy saucepan over medium heat cook and stir brown sugar, butter, and corn syrup until slightly thick. Pour mixture into the bottom of a lightly greased 11"X9" casserole dish. Arrange apple slices on top of brown sugar mixture. Mix together the eggs milk and vanilla. Arrange 6 slices of the bread on top of apples and pour 1/2 of egg mixture over the bread coating evenly. Arrange the other 6 slices of bread directly on top of the first layer. Pour remaining egg mixture on top of second layer of bread slices. Cover with foil and refrigerate overnight.

Preheat over to 350. Cook French toast on middle rack in over covered for 20 minutes. Remove cover and continue cooking for 20 to 30 minutes until toast is lightly brown on top and crispy.
Serve with syrup of your choice, we like pecan syrup.

While the French Toast was baking I made some brownies. I sorta threw some ingredients together and they turned out pretty tastie.
Ingredients
2 Boxes Ghirardelli Ultimate Fudge Brownie Mix
1 Package Hazelnuts
2 eggs
1/2 Cup Water
2/3 Cup Oil
3/4 Teaspoon Coffee Flavoring
1 Jar Amaretto Cheesecake in a Jar
2 Fudge Toppings included in Brownie Mix

Mix Brownie mix, eggs, water, oil, nuts, and coffee flavoring until incorporated very well. Spread in a greased 10"X15" jelly roll pan. Bake in a preheated oven at 325 degrees for 40 minutes. Remove from over and spread the jar of Cheesecake thinly over the top of brownies while hot. Place packages of chocolate sauce topping in hot tap water bath for 5 minutes. Cut corner of package and squeeze both packages of chocolate over top of cheesecake. Spread if desired. Allow to cool slightly before slicing.
Yields about 24 brownies.

I found the Amaretto Cheesecake in a Jar this past summer at the outlets in Williamsburg, VA. I used this to top the brownies.

I have cheater's cabbage rolls in the oven slow cooking. I like them much better slow cooked in a dutch oven than the crock pot. We have errands to run and dinner will be ready when I get home.

I made this handbag for the holidays this weekend.

Oh What a Beautiful Morning…..

Oh what a beautiful day. It rained last night and I anticipated a rainy Saturday, with everything we had to do. But we woke to sunshine and 45 degree weather. It warmed up as the day progressed and we completed the winterizing of our camper. It was really sad telling our friend's goodbye….but Spring will be here before we know it, and we'll be back at the campground hovered over the fire for warmth, catching up on all the winter gossip with our friends.

Now it's time to get ready for the holidays. I canned Cranberry Conserve. I make this every year for Thanksgiving and Christmas. We love it with breakfast but it is very good with Turkey and all the trimmings also. In the years past, I always froze enough for both holidays. This year I canned the conserve in pint jars. The recipe calls for processing the conserve in pint jars but I always took the easy way out and froze it. This year my freezer is quite stuffed…..so jars were more practical.

Prep Time 20 Minutes
Cook Time 35 Minutes
Yield: About 3 Pints

1 Pound Fresh Cranberries
1 Cup Water
1 1/2 Cups Sugar
1 Can Mandarin Oranges (drained)
1 Cup Pealed Chopped Apple (Granny Smith)
1Cup Pealed Chopped Pear (Asian)
1 Cup Golden Raisins
1 Tablespoon Fresh Lemon Juice
3/4 Cup Coarsely Chopped Pecans

In a medium sauce pan combine cranberries, water and sugar, cook until berries burst, about 10 minutes, add all other ingredients except pecans and cook stirring frequently until mixture thickens, about 25 to 30 minutes. Add nuts, stir to combine. Transfer hot conserve to sterilized pint jars and process in hot water bath for 20 to 30 minutes. Keep jars in a cool, dark place for up to six months.

Note: Conserve may be transferred to non reactive containers and frozen for up to 1 year or kept refrigerated for up to 2 weeks.

TGIF.......

....We have so much to accomplish this weekend. Tomorrow is the first Saturday I will awaken in my bed, in my home, instead of the camper or out of town since last March. I love weekends at the campground in the fall. But we need to roundup the camping and began readiness for the holiday season. Don and I will go to Summersville Lake on Saturday morning and winterize the camper and pull our boat home for storage. We plan to turn the camper around on the site, facing the other direction. For the past two years it faced the woods, (everyone thinks we are antisocial) and we want to face our camping friends next year. Don asked the campground owners to move the power box to the other side of the site this winter. We do not want to add 50 feet of electric cord to the existing cord. Hopefully when we return in the spring, the power box is relocated. If not, Don will turn the camper back facing the woods.

I worked myself hard and furious this past week....washed everything washable in the camper. All the sheets, blankets, towels, beach towels, dish towels, rugs, etc and packed them in XXL Ziploc Bags. I love those huge bags. In the spring when we open the camper every thing will be fresh smelling and clean. Saturday I'll clean the carpet while Don washes the outside of the camper and then we will winterize the water lines, clean the holding tanks, empty the hot water tank, and cover the camper with a huge tarp. Geez...I hope the wind isn't blowing, it's hard enough to cover that elephant without the wind helping.

I hope to be home early enough on Saturday evening so I can make my

cakes-in-a-jar. I have the pint jars and the recipes ready to go...just need time to make them. This is the first time for me, making cakes-in-a-jar. It looks like a neat idea. I want to make apple cakes.

We are dog sitting for Coby,
my son and daughter-in-law's Lab puppy. They have season tickets to WVU football games. We dog sit almost every weekend.

The Blog Begins

I've read blogs for several years now, considered blogging myself, but felt a little intimidated by the process. Recently I reconsidered the idea and decided that not only could I share my life’s experiences with others, the blog would serve as a diary of my life’s experiences and expectations.

I love my business of Home Health, caring for the elderly and disabled and giving West Virginia’s children a healthy start in life but I am most content sitting in my sewing room creating projects with fabric and thread. I sew and machine embroider on my Bernina Artista 200/730E. I digitize and tweak my embroidery designs with Bernina Artista Designer Plus V5 software. My fabric stash and thread collection is huge. I have more projects and ideas (in my head) than I will ever have time to complete.

Cooking is another hobby of mine and I should say, "it's not very good for the figure." I love baking, especially breads and sweets and trying new recipes. I spend a lot of time during the winter months watching the FOOD channel while I sew. I recently tried this different recipe for chicken salad. I used left over homemade rotisserie chicken. The couscous was different.

Couscous Salad with Chicken and Chopped Vegetables

The yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

Yield
4 servings (serving size: 1 1/2 cups)

Ingredients
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

Dressing:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar

Salad Preparation
To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
Carla Fitzgerald Williams
Cooking Light, JUNE 2004

Don and I spend 8 months a year camping in Summersville. Our home's about 24 miles away and 1 of my 3 offices is only 10 miles from the campground. We have a 30 foot Terry Camper with slide outs and it sits on a seasonal campsite from March 1 until November 30. We spend about half of our time at the campground and the other half at our home every year. My office is a converted lake home in a wooded area about 1 mile from the lake. Don and I own the home and rent it to my business for use as an office. It is a peacefully place and I love working from this remote office. Even though we converted it to an office we kept the lake house character and someday when we retire we can use the home as a second home or rent it on a weekly basis to lake vacationers.

The picture at the top of my page is Summersville Lake in the fall after the Core of Engineers starts letting the water out of the lake. White water rafting seasons begins. The boaters start complaining about the rafters taking our water. Our fall season was long and warm. What a shame that our lake water was drained into the Gauley River. Oh well, it brings millions of dollars and white water enthusiasts from all over the world to our state every year. But we hate to give up boating especially when the fall weather is warm and dry.

I will post pictures of my sewing projects in a day or two after I figure out this blogging thing. Right now I'm doing good getting everything set up to post.