Sunday, September 21, 2008
Monday, September 15, 2008
Desired Embroidery Patterns
You really get spoiled with the large selection of patterns for embroidery
Amish Bread Pudding
Amish Bread Pudding
2 c. Milk, scalded
1/4 c. Butter or margarine
2 x Eggs
1/2 c. Sugar
1/4 tsp. Salt
1 tsp. Ground nutmeg
3 c. Soft, breadcrumbs
1/2 c. Raisins
Combine milk and butter, stir until butter is melted. Cool to lukewarm
Combine eggs, sugar, salt and nutmeg, beat at medium speed of electric mixer for 1 minute.
Slowly stir in milk mixture. Place breadcrumbs in a lightly greased 1-1/2 quart casserole, sprinkle with raisins, Add Milk mixture.
Bake at 350 degrees for 50 minutes or until set. Serve warm.
Makes 6 to 8 servings.
This recipe does not use vanilla, but you can add 1 tsp. of vanilla.
2 c. Milk, scalded
1/4 c. Butter or margarine
2 x Eggs
1/2 c. Sugar
1/4 tsp. Salt
1 tsp. Ground nutmeg
3 c. Soft, breadcrumbs
1/2 c. Raisins
Combine milk and butter, stir until butter is melted. Cool to lukewarm
Combine eggs, sugar, salt and nutmeg, beat at medium speed of electric mixer for 1 minute.
Slowly stir in milk mixture. Place breadcrumbs in a lightly greased 1-1/2 quart casserole, sprinkle with raisins, Add Milk mixture.
Bake at 350 degrees for 50 minutes or until set. Serve warm.
Makes 6 to 8 servings.
This recipe does not use vanilla, but you can add 1 tsp. of vanilla.
The Painting Granny Arrives Again
Looks like The Painting Granny was here again and left her painting on a TV table
Thursday, September 11, 2008
Something To Go With Your Chicken
Amish Buttermilk Biscuits
3 c. Flour
1/4 c. Instant lowfat dry milk
1 Tbl. Baking Powder
2 Tbl. Sugar (Some use less)
1 tsp. Salt
2 tsp. Cream of Tartar
1/2 c. Cold butter in pieces
1/2 c. Cold Lard
14 Tbl. Cold Buttermilk
Pulse the dry ingredients with the butter and lard until grainy, NOT blended! Add the cold buttermilk, and mix until the dough comes together.
Place dough on a floured cloth or marble slab, and knead a few times with floured hands. Keep the dough cold! Pat or roll out to 3/4 inch thick, and cut out biscuit rounds or shapes You can use a cookie cutter.
These biscuits can be frozen ahead, or use immediately.
Bake at 400 degrees F for 13 - 15 minutes if fresh, and 15 - 18 minutes if frozen.
3 c. Flour
1/4 c. Instant lowfat dry milk
1 Tbl. Baking Powder
2 Tbl. Sugar (Some use less)
1 tsp. Salt
2 tsp. Cream of Tartar
1/2 c. Cold butter in pieces
1/2 c. Cold Lard
14 Tbl. Cold Buttermilk
Pulse the dry ingredients with the butter and lard until grainy, NOT blended! Add the cold buttermilk, and mix until the dough comes together.
Place dough on a floured cloth or marble slab, and knead a few times with floured hands. Keep the dough cold! Pat or roll out to 3/4 inch thick, and cut out biscuit rounds or shapes You can use a cookie cutter.
These biscuits can be frozen ahead, or use immediately.
Bake at 400 degrees F for 13 - 15 minutes if fresh, and 15 - 18 minutes if frozen.
Wednesday, September 10, 2008
Fall's a Good Time for Baking
Here's a great recipe to share with friends.
Amish Bread Starter
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2,3, and 4 - stir. Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins ans 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.
Amish Bread Starter
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2,3, and 4 - stir. Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins ans 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.
Sunday, September 7, 2008
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