Homemade Whipped Cream

Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.

Cole slaw is a type of salad made with shredded cabbage (green and/or red varieties) and optional ingredients such as: shredded carrot and raisins; dressed with a mayo vinaigrette. Cole slaw has long been associated with the South; often viewed as a traditional Southern food typically served at picnics and barbecues. The truth is coleslaw has an extensive history expanding its roots to 4000 years ago in Ancient Asia.

There are many varieties of the cabbage plant. And although the name cabbage is French in dialect Ancient China was home to the cabbage plant. The cabbage cultivated by the Chinese, nurse and Medievale Europe, health was a loose leafy version closer in appearance to kale as opposed to the tightly wrapped head of cabbage that we see today. Cabbage was highly favored in Asian cuisine for its propensity to easily pickle. A preferred delicacy in ancient china was pickled cabbage leaves served over a bed of rice.

Around 600 BC pickled cabbage made its way into Roman and Greek cuisines. The Romans believed that cabbage held natural healing properties. Some of our understanding of these medicinal uses of herbs was handed down from ancient Greek Hippocrates in the form of a medical textbook called The Hippocratic Corpus. We know today that cabbage is beneficial in treating constipation, intestinal parasites, stomach ulcers, the common cold, whooping cough, frostbite, mental depression, and irritability. It is no surprise that the Dutch carried sauerkraut with them when on extended voyages to prevent scurvy and gangrene.

Cabbage continued to spread from Asia across Europe by way of Irish Celtic wanders. The Celts returned to Ireland from China and began cultivating the Chinese variety of cabbage. Favored uses of cabbage included pickled with vinegar or a brine, raw salads, and soups. Pickled cabbage, or sauerkraut, remains a mainstay of the German diet. The term ‘Coleslaw’ however, is of Dutch origin, referred to as ‘koolsla’, dating back to the Medieval period. Dutch settlers later introduced koolsla to the American settlers in the 18th century. However, the addition of mayonnaise is only about 200 years old.

I choose this version of coleslaw because Stephen is not a fan of mayo. It took some coaxing to get him to try it but well worth the effort. He was just as pleased as I was.

Source: an old Baptist cookbook
1 medium head of cabbage, shredded
1 onion, thinly sliced (use red or yellow)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage and onion.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:
– Mix in both regular green cabbage and red cabbage.
– Add any or all of the following: 1 carrot shredded, 1/2 cup raisins, 1/4 cup roasted pine nuts

Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.

Cole slaw is a type of salad made with shredded cabbage (green and/or red varieties) and optional ingredients such as: shredded carrot and raisins; dressed with a mayo vinaigrette. Cole slaw has long been associated with the South; often viewed as a traditional Southern food typically served at picnics and barbecues. The truth is coleslaw has an extensive history expanding its roots to 4000 years ago in Ancient Asia.

There are many varieties of the cabbage plant. And although the name cabbage is French in dialect Ancient China was home to the cabbage plant. The cabbage cultivated by the Chinese, nurse and Medievale Europe, health was a loose leafy version closer in appearance to kale as opposed to the tightly wrapped head of cabbage that we see today. Cabbage was highly favored in Asian cuisine for its propensity to easily pickle. A preferred delicacy in ancient china was pickled cabbage leaves served over a bed of rice.

Around 600 BC pickled cabbage made its way into Roman and Greek cuisines. The Romans believed that cabbage held natural healing properties. Some of our understanding of these medicinal uses of herbs was handed down from ancient Greek Hippocrates in the form of a medical textbook called The Hippocratic Corpus. We know today that cabbage is beneficial in treating constipation, intestinal parasites, stomach ulcers, the common cold, whooping cough, frostbite, mental depression, and irritability. It is no surprise that the Dutch carried sauerkraut with them when on extended voyages to prevent scurvy and gangrene.

Cabbage continued to spread from Asia across Europe by way of Irish Celtic wanders. The Celts returned to Ireland from China and began cultivating the Chinese variety of cabbage. Favored uses of cabbage included pickled with vinegar or a brine, raw salads, and soups. Pickled cabbage, or sauerkraut, remains a mainstay of the German diet. The term ‘Coleslaw’ however, is of Dutch origin, referred to as ‘koolsla’, dating back to the Medieval period. Dutch settlers later introduced koolsla to the American settlers in the 18th century. However, the addition of mayonnaise is only about 200 years old.

I choose this version of coleslaw because Stephen is not a fan of mayo. It took some coaxing to get him to try it but well worth the effort. He was just as pleased as I was.

Source: an old Baptist cookbook
1 medium head of cabbage, shredded
1 onion, thinly sliced (use red or yellow)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage and onion.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:
– Mix in both regular green cabbage and red cabbage.
– Add any or all of the following: 1 carrot shredded, 1/2 cup raisins, 1/4 cup roasted pine nuts

1 medium head of cabbage, view shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.

Cole slaw is a type of salad made with shredded cabbage (green and/or red varieties) and optional ingredients such as: shredded carrot and raisins; dressed with a mayo vinaigrette. Cole slaw has long been associated with the South; often viewed as a traditional Southern food typically served at picnics and barbecues. The truth is coleslaw has an extensive history expanding its roots to 4000 years ago in Ancient Asia.

There are many varieties of the cabbage plant. And although the name cabbage is French in dialect Ancient China was home to the cabbage plant. The cabbage cultivated by the Chinese, nurse and Medievale Europe, health was a loose leafy version closer in appearance to kale as opposed to the tightly wrapped head of cabbage that we see today. Cabbage was highly favored in Asian cuisine for its propensity to easily pickle. A preferred delicacy in ancient china was pickled cabbage leaves served over a bed of rice.

Around 600 BC pickled cabbage made its way into Roman and Greek cuisines. The Romans believed that cabbage held natural healing properties. Some of our understanding of these medicinal uses of herbs was handed down from ancient Greek Hippocrates in the form of a medical textbook called The Hippocratic Corpus. We know today that cabbage is beneficial in treating constipation, intestinal parasites, stomach ulcers, the common cold, whooping cough, frostbite, mental depression, and irritability. It is no surprise that the Dutch carried sauerkraut with them when on extended voyages to prevent scurvy and gangrene.

Cabbage continued to spread from Asia across Europe by way of Irish Celtic wanders. The Celts returned to Ireland from China and began cultivating the Chinese variety of cabbage. Favored uses of cabbage included pickled with vinegar or a brine, raw salads, and soups. Pickled cabbage, or sauerkraut, remains a mainstay of the German diet. The term ‘Coleslaw’ however, is of Dutch origin, referred to as ‘koolsla’, dating back to the Medieval period. Dutch settlers later introduced koolsla to the American settlers in the 18th century. However, the addition of mayonnaise is only about 200 years old.

I choose this version of coleslaw because Stephen is not a fan of mayo. It took some coaxing to get him to try it but well worth the effort. He was just as pleased as I was.

Source: an old Baptist cookbook
1 medium head of cabbage, shredded
1 onion, thinly sliced (use red or yellow)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage and onion.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:
– Mix in both regular green cabbage and red cabbage.
– Add any or all of the following: 1 carrot shredded, 1/2 cup raisins, 1/4 cup roasted pine nuts

1 medium head of cabbage, view shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.
Source: an old church cookbook
1 medium head of cabbage, viagra order shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, visit web thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:

Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.

Cole slaw is a type of salad made with shredded cabbage (green and/or red varieties) and optional ingredients such as: shredded carrot and raisins; dressed with a mayo vinaigrette. Cole slaw has long been associated with the South; often viewed as a traditional Southern food typically served at picnics and barbecues. The truth is coleslaw has an extensive history expanding its roots to 4000 years ago in Ancient Asia.

There are many varieties of the cabbage plant. And although the name cabbage is French in dialect Ancient China was home to the cabbage plant. The cabbage cultivated by the Chinese, nurse and Medievale Europe, health was a loose leafy version closer in appearance to kale as opposed to the tightly wrapped head of cabbage that we see today. Cabbage was highly favored in Asian cuisine for its propensity to easily pickle. A preferred delicacy in ancient china was pickled cabbage leaves served over a bed of rice.

Around 600 BC pickled cabbage made its way into Roman and Greek cuisines. The Romans believed that cabbage held natural healing properties. Some of our understanding of these medicinal uses of herbs was handed down from ancient Greek Hippocrates in the form of a medical textbook called The Hippocratic Corpus. We know today that cabbage is beneficial in treating constipation, intestinal parasites, stomach ulcers, the common cold, whooping cough, frostbite, mental depression, and irritability. It is no surprise that the Dutch carried sauerkraut with them when on extended voyages to prevent scurvy and gangrene.

Cabbage continued to spread from Asia across Europe by way of Irish Celtic wanders. The Celts returned to Ireland from China and began cultivating the Chinese variety of cabbage. Favored uses of cabbage included pickled with vinegar or a brine, raw salads, and soups. Pickled cabbage, or sauerkraut, remains a mainstay of the German diet. The term ‘Coleslaw’ however, is of Dutch origin, referred to as ‘koolsla’, dating back to the Medieval period. Dutch settlers later introduced koolsla to the American settlers in the 18th century. However, the addition of mayonnaise is only about 200 years old.

I choose this version of coleslaw because Stephen is not a fan of mayo. It took some coaxing to get him to try it but well worth the effort. He was just as pleased as I was.

Source: an old Baptist cookbook
1 medium head of cabbage, shredded
1 onion, thinly sliced (use red or yellow)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage and onion.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:
– Mix in both regular green cabbage and red cabbage.
– Add any or all of the following: 1 carrot shredded, 1/2 cup raisins, 1/4 cup roasted pine nuts

1 medium head of cabbage, view shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.
Source: an old church cookbook
1 medium head of cabbage, viagra order shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, visit web thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:

Dianne Craft was the key note speaker at a local two day conference for educators. No one had heard of her before. Surprisingly after the first 15 minutes she had all of us memorized and enthusiastic about returning on day two. Attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children. Many of whom are labeled autistic, order asberger, nurse adhd, more about add, ocd, in addition to those who are bright but have no desire to learn. Rather than mask the problems these children experience with drugs or excuses, she looks for viable methods of treatment to help them succeed. Dianne discovered there was a lot more going on in the little brain of each child. Slowly she started to put the pieces of the puzzle together.

Children who hate to write or read. Children who seem lazy or too tired. They refuse to sit up in their chair to do their work. Are labeled difficult, lazy, and deemed a problem child. Dianne realized that these children through no fault of their own or their parents lacked the normal sensory input/output that enables us to function.

When I was girl the playgrounds featured teeter totters, slides, tubes, bars, merry-go-rounds. We ran the neighborhood until twilight. Rode our bikes. Learned to skate. Played tag and kickball according to our own rules. We skipped, climbed, and jumped. I rarely see children outside playing today. The merry-go-round and teeter totter were removed to deter lawsuits. The children were brought indoors for safety. Signed up for organized sports with adults overseeing every detail of play. Skipping is no longer an accomplishment on the kindergarten report card. Multiplication is a requirement of first grade. We rarely understand what our actions will reap until too late.

But it is not too late.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.

Cole slaw is a type of salad made with shredded cabbage (green and/or red varieties) and optional ingredients such as: shredded carrot and raisins; dressed with a mayo vinaigrette. Cole slaw has long been associated with the South; often viewed as a traditional Southern food typically served at picnics and barbecues. The truth is coleslaw has an extensive history expanding its roots to 4000 years ago in Ancient Asia.

There are many varieties of the cabbage plant. And although the name cabbage is French in dialect Ancient China was home to the cabbage plant. The cabbage cultivated by the Chinese, nurse and Medievale Europe, health was a loose leafy version closer in appearance to kale as opposed to the tightly wrapped head of cabbage that we see today. Cabbage was highly favored in Asian cuisine for its propensity to easily pickle. A preferred delicacy in ancient china was pickled cabbage leaves served over a bed of rice.

Around 600 BC pickled cabbage made its way into Roman and Greek cuisines. The Romans believed that cabbage held natural healing properties. Some of our understanding of these medicinal uses of herbs was handed down from ancient Greek Hippocrates in the form of a medical textbook called The Hippocratic Corpus. We know today that cabbage is beneficial in treating constipation, intestinal parasites, stomach ulcers, the common cold, whooping cough, frostbite, mental depression, and irritability. It is no surprise that the Dutch carried sauerkraut with them when on extended voyages to prevent scurvy and gangrene.

Cabbage continued to spread from Asia across Europe by way of Irish Celtic wanders. The Celts returned to Ireland from China and began cultivating the Chinese variety of cabbage. Favored uses of cabbage included pickled with vinegar or a brine, raw salads, and soups. Pickled cabbage, or sauerkraut, remains a mainstay of the German diet. The term ‘Coleslaw’ however, is of Dutch origin, referred to as ‘koolsla’, dating back to the Medieval period. Dutch settlers later introduced koolsla to the American settlers in the 18th century. However, the addition of mayonnaise is only about 200 years old.

I choose this version of coleslaw because Stephen is not a fan of mayo. It took some coaxing to get him to try it but well worth the effort. He was just as pleased as I was.

Source: an old Baptist cookbook
1 medium head of cabbage, shredded
1 onion, thinly sliced (use red or yellow)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage and onion.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:
– Mix in both regular green cabbage and red cabbage.
– Add any or all of the following: 1 carrot shredded, 1/2 cup raisins, 1/4 cup roasted pine nuts

1 medium head of cabbage, view shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.
Source: an old church cookbook
1 medium head of cabbage, viagra order shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, visit web thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:

Dianne Craft was the key note speaker at a local two day conference for educators. No one had heard of her before. Surprisingly after the first 15 minutes she had all of us memorized and enthusiastic about returning on day two. Attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children. Many of whom are labeled autistic, order asberger, nurse adhd, more about add, ocd, in addition to those who are bright but have no desire to learn. Rather than mask the problems these children experience with drugs or excuses, she looks for viable methods of treatment to help them succeed. Dianne discovered there was a lot more going on in the little brain of each child. Slowly she started to put the pieces of the puzzle together.

Children who hate to write or read. Children who seem lazy or too tired. They refuse to sit up in their chair to do their work. Are labeled difficult, lazy, and deemed a problem child. Dianne realized that these children through no fault of their own or their parents lacked the normal sensory input/output that enables us to function.

When I was girl the playgrounds featured teeter totters, slides, tubes, bars, merry-go-rounds. We ran the neighborhood until twilight. Rode our bikes. Learned to skate. Played tag and kickball according to our own rules. We skipped, climbed, and jumped. I rarely see children outside playing today. The merry-go-round and teeter totter were removed to deter lawsuits. The children were brought indoors for safety. Signed up for organized sports with adults overseeing every detail of play. Skipping is no longer an accomplishment on the kindergarten report card. Multiplication is a requirement of first grade. We rarely understand what our actions will reap until too late.

But it is not too late.

White 2-layer Birthday Cake

The Target bakery in the Super Target the next town over has the most delicious and moist white cake I have ever eaten. The bakery is our go to for special occasions when we are in need of cupcakes. I am always up for a good challenge and finding a recipe that is just as good was my next assignment. Sure I could have called the bakery hoping they would spill the beans but where is the fun in that?

I scoured the web looking for a few recipes to try. I knew the Target cake used almond extract for flavor. After several failed attempts I discovered the answer was right in my cabinet. I have enjoyed many successes from my Baker’s Illustrated but was not impressed with the vanilla cupcake recipe. Thinking their cake recipes would not be up to par I completely eliminated the book from my list without a second thought. It was desperation that lead me to open the book. One last attempt to complete my quest. And at last I had found my holy grail.

The must have ingredient when making cakes is cake flour. The low protein in cake flour produces a light cake with a tender crumb. All-purpose flour has a higher protein resulting in a tougher more dense cake. Cake flour can be made by taking two tablespoons of flour out of each cup of flour and replacing them with corn starch. Sift the mixture 5 times to aerate. Although you can substitute cake flour in this way the results are not as perfect as when using the real thing.

Source: Baker’s Illustrated
2 1/4 cups (9-ounces) cake flour
1 cup milk, website like this at room temperature
6 large egg whites, more about at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups (12 1/4 ounces) granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened but still cool

Adjust the oven rack to the middle position and heat over to 350 degrees. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the paper and dust with flour, tapping out the excess.

Pour the milk, egg whites, and extracts into a small bowl and mix with a fork until blended. Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer set at low speed. Add the butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of the milk mixture to the crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup liquid and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to medium speed and beat 20 seconds longer.

Divide the batter evenly between the two prepared cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops. Arrange the pans at least 3 inches from the oven wall and 3 inches apart. Bake until a toothpick inserted in the center of the cakes comes out clean, 23-25 minutes. (Do not over bake!)

Let the cake rest in the pans for 3 minutes. Loosen from the sides of the pans with a knife, if necessary, and invert onto wire racks. Reinvert cakes so tops are facing upwards. Let cool completely, about 1 1/2 hours.
Happy first day of summer!

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, here the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, symptoms the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, order art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, check the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, buy the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, what is ed art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st, viagra approved the Summer Solstice. A solstice happens twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

The Summer Solstice sun reaches its maximum height on the first day of summer. This is relatively the longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependance on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. Set a place within for an enchanted fairy princess.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, thumb she can done a dress and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” She was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth would serve her pound cake with strawberries. The strawberries were tossed with sugar to draw out the juices to create its own syrup. She always had pint sized containers of strawberries in syrup and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, buy a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Pound cakes do not use baking powder to give them rise. Instead they rely on air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Frosting:
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is lighter in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. Add eggs to butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears. You can error on the side of when you see the egg turn into a long thin swirl.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold in the flour mixture to the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

**Tips:

— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.

— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.

— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.

— Weather and ovens vary the end result of baked goods. If 350 seems to hot reduce the temperature to 325.

— There is not substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the frosting.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, viagra dosage she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

1/2 pound (2 sticks) butter, room temperature but still cool
2 3/4 cup sugar
5 large eggs, separated, room temperature
1 cup sour cream, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
3 cups powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.
This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the lid of the cake dome. I know I gush a lot over my great Aunt Ruth. She is an amazing woman. She is a strong classy lady with loads of common sense wisdom.

My Aunt Ruth can farm and hunt with the best of tom boys; yet, hospital she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, viagra order a pound of flour, capsule a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

If you are looking to really stretch a dollar enchiladas are the way to go. A little bit of shredded meat can really go a long way. Use left over cooked chicken or a roast for more savings and shorten cooking time. Double or even Triple the batch to freeze for a later date.

The spice rub for the shredded beef is my go to taco seasoning recipe. For tacos I mix the quantity as stated but only use a tablespoon or two. Try ethnic markets or wearhouses to find good deals on spices and herbs.

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, search shredded
1 small can sliced olives
1/2 cup chopped red onion
Flour tortillas
Cojitas cheese, crumbled

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
Source: Old Church Cookbook
2 1/2 cups of beef broth
1/4 cup chopped cilantro
6 cloves of garlic, minced
1/4 cup onion minced

Spice Rub:
3 tablespoons olive oil
2 1/2 to 3 pounds chuck roast
1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 300 degrees.

Heat olive oil in a pan over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Transfer to a crock pot or deep casserole with a lid. Remove the pan from the heat. Add the beef broth to the pan stirring and scraping the bottom to loosen all the charred bits. Pour over roast. Add cilantro, garlic, and onion to pot with the meat. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: AllRecipes
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced
2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, decease shredded
Sliced olives
1/2 cup chopped onion
Corn or flour tortillas
Dip each side of a tortilla

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours.

Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, information pills shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, more about chopped onions and olives. Bake for 25-30 minutes, until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
One of our families favorite meals

Enchiladas:
Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Monterey Jack cheese, price shredded
1 small can sliced olives
1/2 cup chopped onion
Corn or flour tortillas

Preheat the oven to 350 degrees. Spread a 1/4 cup enchilada sauce on the bottom of a 13X9 baking pan. Dip each side of a tortilla in the enchilada sauce. Fill tortilla with a few tablespoons shredded beef and cheese. Fold up the sides and place seam side down in baking dish. Pour another 1/4 cup of sauce over the enchiladas. Sprinkle with cheese, visit this chopped onions and olives. Bake for 25-30 minutes, here until cheese is melted and the sauce in the dish is bubbly.

Shredded Beef:
1 tablespoon olive oil
2 pounds lean chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon dried coriander
1/2 teaspoon paprika
1 tablespoon course salt
1/2 teaspoon pepper
2 1/2 cups of beef broth
2 tablespoons chopped cilantro
6 cloves of garlic, minced
1/4 cup minced onion
Preheat the oven to 300 degrees.

Heat 1 tablespoon olive oil in a deep casserole with lid or dutch oven, over medium-high heat. In a small bowl mix the cumin, chili powder, oregano, coriander, paprika, salt, and pepper. Rub the spice mixture all over the roast, completely coating the meat.

Place the beef in the hot pan for 2-3 minutes on each side to sear the meat. Add the beef broth, cilantro, garlic, and onion. Cover and transfer to the oven. Bake 2-3 hours. Remove any fat then shred the beef using two forks.

Enchilada Sauce:
Sauce: http://allrecipes.com/Recipe/ten-minute-enchilada-sauce/Detail.aspx
3 tablespoons canola oil
2 tablespoons flour or potato starch
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 3 cloves garlic minced
1/2 teaspoon onion powder or 2 tablespoons minced onion
1/8 teaspoon salt
1/4 teaspoon pepper

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until the sauce starts to thicken slightly, stirring constantly to prevent burning the flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.

Cole slaw is a type of salad made with shredded cabbage (green and/or red varieties) and optional ingredients such as: shredded carrot and raisins; dressed with a mayo vinaigrette. Cole slaw has long been associated with the South; often viewed as a traditional Southern food typically served at picnics and barbecues. The truth is coleslaw has an extensive history expanding its roots to 4000 years ago in Ancient Asia.

There are many varieties of the cabbage plant. And although the name cabbage is French in dialect Ancient China was home to the cabbage plant. The cabbage cultivated by the Chinese, nurse and Medievale Europe, health was a loose leafy version closer in appearance to kale as opposed to the tightly wrapped head of cabbage that we see today. Cabbage was highly favored in Asian cuisine for its propensity to easily pickle. A preferred delicacy in ancient china was pickled cabbage leaves served over a bed of rice.

Around 600 BC pickled cabbage made its way into Roman and Greek cuisines. The Romans believed that cabbage held natural healing properties. Some of our understanding of these medicinal uses of herbs was handed down from ancient Greek Hippocrates in the form of a medical textbook called The Hippocratic Corpus. We know today that cabbage is beneficial in treating constipation, intestinal parasites, stomach ulcers, the common cold, whooping cough, frostbite, mental depression, and irritability. It is no surprise that the Dutch carried sauerkraut with them when on extended voyages to prevent scurvy and gangrene.

Cabbage continued to spread from Asia across Europe by way of Irish Celtic wanders. The Celts returned to Ireland from China and began cultivating the Chinese variety of cabbage. Favored uses of cabbage included pickled with vinegar or a brine, raw salads, and soups. Pickled cabbage, or sauerkraut, remains a mainstay of the German diet. The term ‘Coleslaw’ however, is of Dutch origin, referred to as ‘koolsla’, dating back to the Medieval period. Dutch settlers later introduced koolsla to the American settlers in the 18th century. However, the addition of mayonnaise is only about 200 years old.

I choose this version of coleslaw because Stephen is not a fan of mayo. It took some coaxing to get him to try it but well worth the effort. He was just as pleased as I was.

Source: an old Baptist cookbook
1 medium head of cabbage, shredded
1 onion, thinly sliced (use red or yellow)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage and onion.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:
– Mix in both regular green cabbage and red cabbage.
– Add any or all of the following: 1 carrot shredded, 1/2 cup raisins, 1/4 cup roasted pine nuts

1 medium head of cabbage, view shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.
Source: an old church cookbook
1 medium head of cabbage, viagra order shredded (or use bags of preshredded cabbage enough to make 2 pounds)
1 onion, visit web thinly sliced
1 carrot shredded
1/2 cup raisins (optional)
1/4 cup roasted pine nuts (optional)
1/2 cup sugar
1 cup white vinegar
2/3 cups canola oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

In a small sauce pan bring the sugar, vinegar, oil, celery seed, salt and mustard to a boil.

Meanwhile, in a large bowl mix the cabbage, onion, carrot, raisins and nuts.

Pour the boiling liquid over cabbage mixture while hot. Cover bowl and place in fridge for overnight or 24 hours before serving. Stir well before serving.

Variations:

Dianne Craft was the key note speaker at a local two day conference for educators. No one had heard of her before. Surprisingly after the first 15 minutes she had all of us memorized and enthusiastic about returning on day two. Attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children. Many of whom are labeled autistic, order asberger, nurse adhd, more about add, ocd, in addition to those who are bright but have no desire to learn. Rather than mask the problems these children experience with drugs or excuses, she looks for viable methods of treatment to help them succeed. Dianne discovered there was a lot more going on in the little brain of each child. Slowly she started to put the pieces of the puzzle together.

Children who hate to write or read. Children who seem lazy or too tired. They refuse to sit up in their chair to do their work. Are labeled difficult, lazy, and deemed a problem child. Dianne realized that these children through no fault of their own or their parents lacked the normal sensory input/output that enables us to function.

When I was girl the playgrounds featured teeter totters, slides, tubes, bars, merry-go-rounds. We ran the neighborhood until twilight. Rode our bikes. Learned to skate. Played tag and kickball according to our own rules. We skipped, climbed, and jumped. I rarely see children outside playing today. The merry-go-round and teeter totter were removed to deter lawsuits. The children were brought indoors for safety. Signed up for organized sports with adults overseeing every detail of play. Skipping is no longer an accomplishment on the kindergarten report card. Multiplication is a requirement of first grade. We rarely understand what our actions will reap until too late.

But it is not too late.

White 2-layer Birthday Cake

The Target bakery in the Super Target the next town over has the most delicious and moist white cake I have ever eaten. The bakery is our go to for special occasions when we are in need of cupcakes. I am always up for a good challenge and finding a recipe that is just as good was my next assignment. Sure I could have called the bakery hoping they would spill the beans but where is the fun in that?

I scoured the web looking for a few recipes to try. I knew the Target cake used almond extract for flavor. After several failed attempts I discovered the answer was right in my cabinet. I have enjoyed many successes from my Baker’s Illustrated but was not impressed with the vanilla cupcake recipe. Thinking their cake recipes would not be up to par I completely eliminated the book from my list without a second thought. It was desperation that lead me to open the book. One last attempt to complete my quest. And at last I had found my holy grail.

The must have ingredient when making cakes is cake flour. The low protein in cake flour produces a light cake with a tender crumb. All-purpose flour has a higher protein resulting in a tougher more dense cake. Cake flour can be made by taking two tablespoons of flour out of each cup of flour and replacing them with corn starch. Sift the mixture 5 times to aerate. Although you can substitute cake flour in this way the results are not as perfect as when using the real thing.

Source: Baker’s Illustrated
2 1/4 cups (9-ounces) cake flour
1 cup milk, website like this at room temperature
6 large egg whites, more about at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups (12 1/4 ounces) granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened but still cool

Adjust the oven rack to the middle position and heat over to 350 degrees. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the paper and dust with flour, tapping out the excess.

Pour the milk, egg whites, and extracts into a small bowl and mix with a fork until blended. Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer set at low speed. Add the butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of the milk mixture to the crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup liquid and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to medium speed and beat 20 seconds longer.

Divide the batter evenly between the two prepared cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops. Arrange the pans at least 3 inches from the oven wall and 3 inches apart. Bake until a toothpick inserted in the center of the cakes comes out clean, 23-25 minutes. (Do not over bake!)

Let the cake rest in the pans for 3 minutes. Loosen from the sides of the pans with a knife, if necessary, and invert onto wire racks. Reinvert cakes so tops are facing upwards. Let cool completely, about 1 1/2 hours.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get too warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, nurse the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, look it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in an air tight container in the refrigerator for up to 2 days.

Crispy Southwestern Chicken Wraps

Mother’s Day is Sun
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.

I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, website like this volunteering at said school, more about setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need my help in the classroom and the babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thin because they were part of a sample dessert plate. To make the biscuits thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 3 to 4 days. If they brown they will become stale and crumbly by the next day, or even hours later.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.


Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

To store:
Place biscuits in a zip-lock bag. Squeeze out excess air as much as possible. Store at room temperature.

Makes 17-20 biscuits
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.

I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, website like this volunteering at said school, more about setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need my help in the classroom and the babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thin because they were part of a sample dessert plate. To make the biscuits thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 3 to 4 days. If they brown they will become stale and crumbly by the next day, or even hours later.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.


Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

To store:
Place biscuits in a zip-lock bag. Squeeze out excess air as much as possible. Store at room temperature.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was jammed packed with ferrying kids back and forth to school, salve volunteering at said school, setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately my babysitter

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.

I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, website like this volunteering at said school, more about setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need my help in the classroom and the babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thin because they were part of a sample dessert plate. To make the biscuits thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 3 to 4 days. If they brown they will become stale and crumbly by the next day, or even hours later.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.


Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

To store:
Place biscuits in a zip-lock bag. Squeeze out excess air as much as possible. Store at room temperature.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was jammed packed with ferrying kids back and forth to school, salve volunteering at said school, setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately my babysitter

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, ask volunteering at said school, medical setting up for the auction, ampoule shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need me and my babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake was easypeasy. So I threw all my focus into getting the biscuits just right. I like these

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.

I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, website like this volunteering at said school, more about setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need my help in the classroom and the babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thin because they were part of a sample dessert plate. To make the biscuits thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 3 to 4 days. If they brown they will become stale and crumbly by the next day, or even hours later.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.


Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

To store:
Place biscuits in a zip-lock bag. Squeeze out excess air as much as possible. Store at room temperature.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was jammed packed with ferrying kids back and forth to school, salve volunteering at said school, setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately my babysitter

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, ask volunteering at said school, medical setting up for the auction, ampoule shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need me and my babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake was easypeasy. So I threw all my focus into getting the biscuits just right. I like these

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, hospital volunteering at said school, sildenafil setting up for the auction, pills shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need me and my babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thinner than a regular biscuit because we served them as sample desserts. To make them thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 2-3 days. If they brown they will become stale and crumbly by the next day.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.

Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.

I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, website like this volunteering at said school, more about setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need my help in the classroom and the babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thin because they were part of a sample dessert plate. To make the biscuits thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 3 to 4 days. If they brown they will become stale and crumbly by the next day, or even hours later.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.


Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

To store:
Place biscuits in a zip-lock bag. Squeeze out excess air as much as possible. Store at room temperature.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was jammed packed with ferrying kids back and forth to school, salve volunteering at said school, setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately my babysitter

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, ask volunteering at said school, medical setting up for the auction, ampoule shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need me and my babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake was easypeasy. So I threw all my focus into getting the biscuits just right. I like these

2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits
I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, hospital volunteering at said school, sildenafil setting up for the auction, pills shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need me and my babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thinner than a regular biscuit because we served them as sample desserts. To make them thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 2-3 days. If they brown they will become stale and crumbly by the next day.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.

Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

Makes 17-20 biscuits

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, unhealthy and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, page warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Strawberry Shortcakes

Mother’s Day is Sun
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.
Mother’s Day is Sun
1/2 cup baking soda, information pills 1/3 cup household ammonia, 1/4 cup white vinegar, 7 cups warm water

Scrub with a toothbrush or grout brush
MOLDY GROUT:

If your grout is colored, use white vinegar to remove mold and mildew. Dampen a rag with white vinegar and scrub the moldy grout. Let it sit for a few minutes, then wash the grout with a rag and soapy water. Rinse clean with a rag and plain water.

Hydrogen peroxide can be used to remove mold and mildew from white or light-colored grout. It has a mild bleaching agent so it may discolor colored grout. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Not only will the peroxide remove the mold and mildew, but it will brighten up your grout.

GROUT CLEANER

Combine equal parts table salt, baking soda and white vinegar into a bowl. Mix with a spoon until a paste forms. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, then wipe the grout clean with a damp rag.

I put my cooking skills to the test Mother’s Day weekend baking desserts for a Garden Party and Auction event. My day was going to be jammed packed with ferrying kids back and forth to school, website like this volunteering at said school, more about setting up for the auction, shopping, and baking not only for the auction but a karate camp fundraiser. Ayeesh! Fortunately for me my daughter’s teacher did not need my help in the classroom and the babysitter cancelled changing my schedule from set up Friday night to clean up Saturday afternoon. I was able to finish most of my baking in the morning on Friday freeing me up to play a little Mindcraft with the kids. I even had some time to watch a friend’s daughter so she could take her son to the ER.

Part of my baking assignment was Strawberry Shortcakes. I was a bit concerned because biscuits are not my strong suit. The cheesecake recipe was easypeasy. So I threw all my focus into getting the biscuits just right. We made them small and thin because they were part of a sample dessert plate. To make the biscuits thicker do not roll the dough so thin and use a larger cutter. I found the size to be perfect though. With the custard, strawberries and whipped cream it was very rich and filling.

The trick is not over baking them the slightest. You do not want them to brown at all so remove them from the oven at the just barely done stage. Every oven varies. I found that mine were perfect at 10 minutes as opposed to the recommended 12 minutes. Baking the biscuits this way makes them wonderfully moist. In fact they will stay fresh for about 3 to 4 days. If they brown they will become stale and crumbly by the next day, or even hours later.

My kids were munching on them like they were cookies. I imagine you could top them with icing or frosting and call them a sugar cookie, just not as sweet.


Source: Turlock Nursery School
2 1/4 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened but still cool
3 ounces cream cheese, softened but still cool
1/2 cup heavy whipping cream

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter and cream cheese with a pastry cutter until mixture is crumbly. Mix in heavy cream with a fork until dough is moist. Use your hands to press the dough into a ball.

Roll dough out, on a floured surface, to a 1/2-inch thickness. Cut with a 2 1/2-inch circular biscuit cutter. Place rounds on prepared cookie sheet- 4 rows by 4 columns. Bake for 10 to 12 minutes. Shortcakes should be pale in color but firm. Remove from the oven and cool on a wire rack.

To Serve:
Slice shortcakes in half through the middle. Place a dollop of custard on one half. Add a tablespoon of sliced strawberries. Top with other half of biscuit, a teaspoon whipped cream (optional) and a sliced strawberry.

To store:
Place biscuits in a zip-lock bag. Squeeze out excess air as much as possible. Store at room temperature.

Makes 17-20 biscuits

Cinnamon Cream Cheese Rice Cakes

This is one of my youngest son’s favorite snack. We made them together at his nursery school to much trepidation on his part. He seemed a bit scared and was a little hesitant at first, approved he is our pickest eater, doctor but since we were playing with food he went along with it. He was surprised to find he loved it.

Servings: 1
1/4 cup yogurt, vanilla or plain
1 tablespoon orange juice
Dash groung cinnamon
1/2 apple, chopped
1/4 banana, sliced (optional)

Take a small cup and add two tablespoon of yogurt. Sprinkle with a little cinnamon, about a tablespoon orange juice, two spoonfuls of apple, and one spoonful of bananas, if using. Top with a dollop of yogurt.

Add a sprinkle of nuts or granola to make a meal.

This is one of my youngest son’s favorite snack. We made them together at his nursery school to much trepidation on his part. He seemed a bit scared and was a little hesitant at first, approved he is our pickest eater, doctor but since we were playing with food he went along with it. He was surprised to find he loved it.

Servings: 1
1/4 cup yogurt, vanilla or plain
1 tablespoon orange juice
Dash groung cinnamon
1/2 apple, chopped
1/4 banana, sliced (optional)

Take a small cup and add two tablespoon of yogurt. Sprinkle with a little cinnamon, about a tablespoon orange juice, two spoonfuls of apple, and one spoonful of bananas, if using. Top with a dollop of yogurt.

Add a sprinkle of nuts or granola to make a meal.

Cinnamon cream cheese rice cakes is huge hit at my son’s nursery school. The kidos gobble them up like apples, viagra 40mg another huge favorite. There is one good thing about peer pressure. At school my son is willing to try more foods and in the process discovers that they really are delicious. Although at home the same foods are still up for debate, visit web like beans. At school he loves refried beans. At home, purchase he turns his nose up every time.

Rice Cakes
Cinnamon Sugar
Cream Cheese

Take a rice cake. Sprinkle a dash or two of cinnamon sugar. Spread a dollop of cream cheese over the cinnamon sugar. Enjoy!

To make cinnamon sugar:
Mix 1/2 cup sugar with 1 tablespoon cinnamon.

Orange Yogurt Parfaits

As youth my siblings and I learned to concoct edible and non edible dishes from what was available. It has been an invaluable skill living on a tight budget. The results would not always impress Chef Ramsey but it fills hungry bellies.

Present day cooking shows on the Food Network such as “Chopped” and “Master Chef” capitalize on the concept of resourcefulness with the mystery box challenges. Contestant’s skills are tested when they are required to come up with something amazing from a limited group of ingredients. Ma and Pa did not have the luxury of running to the grocery store or In & out Burger when their stores of food were not to their liking or because they were too busy. Ma surely had to prepare well and use a bit of creative ingenuity.

Cooking on the dime requires some of the same savvy planning skills. Before running off to the grocery store for a quick shop assess what is available in the pantry, adiposity freezer and refrigerator first.

— Keep a stock of pantry staples on hand for tight times. Rice, viagra 100mg beans, flour, pasta, and frozen leftovers like soups or casseroles can tie the masses over until pay day.

— Sites like Allrecipes have a search option for ingredients wanted and not needed. GoJee.com provides a stockpile of personalized recipes by ingredient. Plug in any allergies or a list of ingredients and get a collection of recipes tailored to your needs.

— In our home the Sunday meal is the largest meal of the week. Some traditional menu ideas might include: lasagna, chili, roasted chicken, beef roast, pork tenderloin. These are generally items that require a longer prep time than I have time for during the week. From there I plan my menu for the rest of the week. When making dishes like stuffed shells or lasagna double, even triple, the recipe to freeze for another week.

Last week I posted about creating four meals out of one using chicken. This week I want to focus on beef.

The ingredients used in shredded beef enchiladas can easily be doubled and frozen or transformed into a weeks worth of tasty meals: stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast (meal #1 Beef roast with seasoned roasted vegetables). Season with a pinch each of the enchilada spice rub to flavor (meal #2 shredded beef enchiladas). Reserve the pot juices for stew (menu #3 beef stew or vegetable stew with beans).

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. [Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night.] Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
As youth my siblings and I learned to concoct edible and non edible dishes from what was available. It has been an invaluable skill living on a tight budget. The results would not always impress Chef Ramsey but it fills hungry bellies.

Present day cooking shows on the Food Network such as “Chopped” and “Master Chef” capitalize on the concept of resourcefulness with the mystery box challenges. Contestant’s skills are tested when they are required to come up with something amazing from a limited group of ingredients. Ma and Pa did not have the luxury of running to the grocery store or In & out Burger when their stores of food were not to their liking or because they were too busy. Ma surely had to prepare well and use a bit of creative ingenuity.

Cooking on the dime requires some of the same savvy planning skills. Before running off to the grocery store for a quick shop assess what is available in the pantry, adiposity freezer and refrigerator first.

— Keep a stock of pantry staples on hand for tight times. Rice, viagra 100mg beans, flour, pasta, and frozen leftovers like soups or casseroles can tie the masses over until pay day.

— Sites like Allrecipes have a search option for ingredients wanted and not needed. GoJee.com provides a stockpile of personalized recipes by ingredient. Plug in any allergies or a list of ingredients and get a collection of recipes tailored to your needs.

— In our home the Sunday meal is the largest meal of the week. Some traditional menu ideas might include: lasagna, chili, roasted chicken, beef roast, pork tenderloin. These are generally items that require a longer prep time than I have time for during the week. From there I plan my menu for the rest of the week. When making dishes like stuffed shells or lasagna double, even triple, the recipe to freeze for another week.

Last week I posted about creating four meals out of one using chicken. This week I want to focus on beef.

The ingredients used in shredded beef enchiladas can easily be doubled and frozen or transformed into a weeks worth of tasty meals: stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast (meal #1 Beef roast with seasoned roasted vegetables). Season with a pinch each of the enchilada spice rub to flavor (meal #2 shredded beef enchiladas). Reserve the pot juices for stew (menu #3 beef stew or vegetable stew with beans).

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. [Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night.] Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
Over the past year I have been taking a more vegetarian approach to cooking.  It is not that I am going vegan or anything, viagra 40mg not yet anyway. Meat is just so darn expensive. The hurdle, cost when subbing meat with beans or vegetables, information pills is getting a thumbs up from the picky eater club (aka. husband and kidlets).

The first time I made black bean enchiladas it was not my intention to make them meat free. I got sidetracked and forgot to take the chicken out of the freezer over the weekend to thaw. Come Tuesday night (Mexican cuisine night) I realized my blunder. Needless to say my black bean enchiladas were a huge hit not only with my kids but the neighbor kids as well.

1 can cuban black beans with peppers and onions
1 tablespoon lime juice
1 tablespoon chopped cilantro
10 flour tortillas
1 cup shredded cheddar cheese
1 recipe enchilada sauce

Preheat the oven to 350 degrees.

In a small bowl, mix the black beans (if using unseasoned black beans drain and rinse first), lime juice, and cilantro.

Make the enchilada sauce.

Cover the bottom of a 9X13 baking pan with a thin layer of enchilada sauce. Spoon some of the bean mixture onto a tortilla. Sprinkle with a tablespoon of cheese. Fold the tortilla in thirds then place seam side down in the baking dish. Repeat with each tortilla.

Pour the remaining enchilada sauce evenly over the bean enchiladas. Sprinkle with cheese. Bake for 25 minutes.

Variations:
– 1 can black beans. Season with 1 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper.
– Add 1/2 cup chopped yellow and red bell peppers and 1/4 cup chopped onions.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

Clipart: courtesy of RoadTripAmerica.com

School officially ends in four days; although, buy information pills my summer vacation will not start until 12:00 pm June 15th. I am so ready for relaxing days at the lake. What I really want is to take a road trip. We have family in neighboring states that we have not seen for ages. The plan is to take the car enabling us to stop along the way and explore the sites.

The big question when planning any long distance vacation is, doctor is it better to drive or fly. I found this really great site that does all the travel calculations for you. The BeFrugal.com fly or drive calculator calculates the cost of the trip in addition to the amount of time it takes to fly and drive to a selected destination. For instance, air travel from the central valley in California to Seattle Washington will take us 5 hours and about $1400 in fees. This amount includes travel to the airport and parking fees. On the flip side, the drive is 14 hours and only $500 with an estimated cost of $79 for wear and tear on the vehicle. I can’t vouch for how accurate the data is, such as the fluctuating cost of gas, but it is a pretty nifty tool to give you a guesstimate to which is better: fly or drive.

**If a road trip is part of your summer plans be sure to log onto Road Trip America for planning advice to get the most out of your trip.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

Clipart: courtesy of RoadTripAmerica.com

School officially ends in four days; although, buy information pills my summer vacation will not start until 12:00 pm June 15th. I am so ready for relaxing days at the lake. What I really want is to take a road trip. We have family in neighboring states that we have not seen for ages. The plan is to take the car enabling us to stop along the way and explore the sites.

The big question when planning any long distance vacation is, doctor is it better to drive or fly. I found this really great site that does all the travel calculations for you. The BeFrugal.com fly or drive calculator calculates the cost of the trip in addition to the amount of time it takes to fly and drive to a selected destination. For instance, air travel from the central valley in California to Seattle Washington will take us 5 hours and about $1400 in fees. This amount includes travel to the airport and parking fees. On the flip side, the drive is 14 hours and only $500 with an estimated cost of $79 for wear and tear on the vehicle. I can’t vouch for how accurate the data is, such as the fluctuating cost of gas, but it is a pretty nifty tool to give you a guesstimate to which is better: fly or drive.

**If a road trip is part of your summer plans be sure to log onto Road Trip America for planning advice to get the most out of your trip.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, with their chopsticks, more about from various bowls in the center of the table, and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

Clipart: courtesy of RoadTripAmerica.com

School officially ends in four days; although, buy information pills my summer vacation will not start until 12:00 pm June 15th. I am so ready for relaxing days at the lake. What I really want is to take a road trip. We have family in neighboring states that we have not seen for ages. The plan is to take the car enabling us to stop along the way and explore the sites.

The big question when planning any long distance vacation is, doctor is it better to drive or fly. I found this really great site that does all the travel calculations for you. The BeFrugal.com fly or drive calculator calculates the cost of the trip in addition to the amount of time it takes to fly and drive to a selected destination. For instance, air travel from the central valley in California to Seattle Washington will take us 5 hours and about $1400 in fees. This amount includes travel to the airport and parking fees. On the flip side, the drive is 14 hours and only $500 with an estimated cost of $79 for wear and tear on the vehicle. I can’t vouch for how accurate the data is, such as the fluctuating cost of gas, but it is a pretty nifty tool to give you a guesstimate to which is better: fly or drive.

**If a road trip is part of your summer plans be sure to log onto Road Trip America for planning advice to get the most out of your trip.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, with their chopsticks, more about from various bowls in the center of the table, and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.

This is one of my youngest son’s favorite snack. We made them together at his nursery school to much trepidation on his part. He seemed a bit scared and was a little hesitant at first, viagra order he is our pickest eater, but since we were playing with food he went along with it. He was surprised to find he actually loved it.

Servings: 1
1/4 cup yogurt, vanilla or plain
1 tablespoon orange juice
Dash groung cinnamon
1/2 apple, chopped
1/4 banana, sliced (optional)

Take a small cup and add two tablespoon of yogurt. Sprinkle with a little cinnamon, about a tablespoon orange juice, two spoonfuls of apple, and one spoonful of bananas, if using. Top with a dollop of yogurt.

Add a sprinkle of nuts or granola to make a meal.

Korean Tuna Pancakes (Chamchijeon)

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, physician other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), and cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, website diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, physician other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), and cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, website diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Photo: From StillTasty.com website

Ever wonder if that package of ground beef is still good? How about the shelf life of oil and honey? Certainly if the product smells funny, sildenafil has mold or a funny texture toss it. For all other inquires check out StillTasty.com. It is the ultimate website devoted exclusively to the proper storage and shelf life of both store bought and homemade foods.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, rx I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, visit this site senior, sickness president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term sister- Unni or brother- Oppa.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, rx I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, visit this site senior, sickness president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term sister- Unni or brother- Oppa.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, order I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, prescription senior, cheap president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term uhn-nee to call an older friend who wants to be sisters. Or a female would call an older male with whom she is close to  Oppa.

Koreans shake hands and bow at the same time. The depth of the bow depends on the relative seniority of the two people.

Each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, rx I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, visit this site senior, sickness president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term sister- Unni or brother- Oppa.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, order I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, prescription senior, cheap president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term uhn-nee to call an older friend who wants to be sisters. Or a female would call an older male with whom she is close to  Oppa.

Koreans shake hands and bow at the same time. The depth of the bow depends on the relative seniority of the two people.

Each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes.
Lately I have been obsessing over Korean culture. As a stay-at-home mom, abortion I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. So, drug who knows where I will end up next.

The kids have graciously accepted the new Korean cuisine. As long as they can use chop sticks they are thrilled to try anything I have placed in front of them, so far. During our meal I share with them the language and many of the Korean customs. Such as it is bad luck to pour your own drink and always take your shoes off before entering ones home.

Respect is of utmost importance: Use their surname first. To call a person by their name would be considered informal and frowned upon. Always address a person by title or position including professor or doctor, senior (Sunbea), president or chairman. With permission a younger girl might use the term Uhn-nee (meaning older sister) to address a female a few years older than she. A young male could call a female he is comfortable with Noona (meaning sister). A female would call an older young male with whom she is close to Oppa or Sunbea (meaning senior).

During a meal each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes.
Lately I have been obsessing over Korean culture. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, more about information pills with their chopsticks, ambulance from various bowls in the center of the table, this and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. I was curious what

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, more about information pills with their chopsticks, ambulance from various bowls in the center of the table, this and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. I was curious what

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. As a stay-at-home mom, search I suppose it is my way of seeing the world. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, advice with their chopsticks, site from various bowls lining the center of the table, and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. This particular scene represented the concept of Dazzledish to perfection. A family gathered around a table, conversing, laughing and enjoying good food.

I wondered if this was commonplace in Korea. So thus my research be

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, more about information pills with their chopsticks, ambulance from various bowls in the center of the table, this and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. I was curious what

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. As a stay-at-home mom, search I suppose it is my way of seeing the world. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, advice with their chopsticks, site from various bowls lining the center of the table, and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. This particular scene represented the concept of Dazzledish to perfection. A family gathered around a table, conversing, laughing and enjoying good food.

I wondered if this was commonplace in Korea. So thus my research be

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.

Lately we have been learning all we can about South Korean customs. Such as it is bad luck to pour your own drink and always take your shoes off before entering ones home. Respect is of utmost importance in South Korea. The formality of Confucianism dictates so. It is a belief in a code of honor that is viewed as old fashioned by newer generations.

Generally most Koreans are warm and giving. They live by the age old traditions that when an elder enters a room you stand up. On the bus you offer them your seat. If someone is in need you help them. When accepting a gift use both hands to take it. And always be sure to say, health  “gamsa hapnida.” (Thank you)

The relationship between people of seniority is just as important. In fact, physician when adults speak to one another they use a formal form of speech; unlike when talking to a child or how youth of the same age converse. When addressing a person they always use the surname first. To call an acquaintance by their name would be considered informal and is frowned upon. For example, the name Eun Sun (first name) Park (surname) would be spoken Park Eun Sun. When familiar or given permission you can drop the surname. Interestingly enough even a slight inflection in the pronunciation of a name (similar to a nickname) is seen as informal.

When addressing a person of status always use their title or position first: including president, director, professor, doctor, Sunbea (senior at school). With permission a younger girl might use the term ‘Uhn-nee’ (meaning older sister) to address a female a few years older than she. A young male could call a female he is comfortable with ‘Noona’ (meaning sister). A female would call an older young male with whom she is close to ‘Oppa’.

Now on to the food! Maangchi’s tuna pancakes are amazing. My kids gobbled them all up. Do not let the word pancake confuse you. Jeon means pancake in Korean but it is basically a tuna cake. Like a crab cake. The onion and sesame oil are what what gives these little cakes flavor. I do not recommend omitting these ingredients as it would drastically change the taste.

Source: Maangchi
(Makes 6 small pancakes)
1 (5 oz) can of tuna
1/4 cup onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon sesame oil
1 egg
1 tablespoon flour
2 tablespoons canola oil

Strain out the liquid from a can of tuna and place it in a bowl.

Add onion, garlic, salt, pepper, egg, sesame oil, and flour to the tuna and mix it well.

Heat oil in up a pan until hot.

Scoop a spoonful of the tuna mixture with a spoon and place it on the heated pan. Press slightly and round the edges with the spoon.

When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown. About 3-5 minutes total.
Transfer the cooked pancakes to a serving plate and serve with rice.

Sauce: Mix the following ingredients
1 tablespoon soy sauce
1/2 tablespoon vinegar
left over onions

** Store leftovers in the refrigerator for up to two days. Reheat in the microwave or panfry.

Variations:
– Egg allergies: Egg can be omitted. No substitute needed.
– Gluten free: replace flour with corn flour.

Korean Panfried tofu with spicy sauce (Dubu buchim yangnyumjang)

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, physician other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), and cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, website diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, physician other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), and cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, website diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Photo: From StillTasty.com website

Ever wonder if that package of ground beef is still good? How about the shelf life of oil and honey? Certainly if the product smells funny, sildenafil has mold or a funny texture toss it. For all other inquires check out StillTasty.com. It is the ultimate website devoted exclusively to the proper storage and shelf life of both store bought and homemade foods.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.

No Bake Boiled Cookies

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, more about Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, view for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, more about Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, view for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

It seems uncanny the things of memory that bring light to our eyes. My summers as a kid were fantastic. It was not all about getting away from the confines of school; although, prostate I am sure that was a great source of my happiness. I was glad to have the wind in my hair and the grass between my toes. The majority of each summer was spent alternating between my Aunt Sandra’s house and my Aunt Ruth’s. Both lived in rural areas of Florida. My Aunt Sandra lived north of Tampa in the small town of Brooksville. Her house was nestled on a spacious piece of land on the outskirts of town. When we were younger my cousin Jean boarded a horse on part of the land. It was a real treat to feed the horse sugar cubes and carrots. The horse was old; still Jean would let us climb on for a short jaunt around the yard.

During the week when my Aunt had to work the house served as a base station for our mini day trips. The days we stayed in were spent lounging around watching movie rentals, cure playing games, or listening to music. At night after dinner we would take a walk around “the loop”. The exercise helped to loosen our belt after stuffing our bellies. It also served as an outlet for our wiggles. With flash lights in hand we half jogged and half walked the mile long loop. Of the many memories I have while visiting my Aunt’s house walking the loop is one of my favorites.

The years preceding having children up until five years ago we always enjoyed a walk in the evening. It was a way to unwind from the day. Schedules changed and other aspects of life got in the way. Or rather we allowed them to get in the way. So, we stopped walking. Months ago I was reminded of how much we used to look forward to our nightly walk together. A friend of mine had mentioned she and her husband had stopped by while on their nightly walk to say hi. Letting go of that time together is an activity we miss greatly. So in recent months we have tried to institute the tradition of nightly walks again.

Even though walking is a form of exercise it is a relaxing way to improve energy levels and boost your mood. Walking in the evening helps to unwind the body relieving the stress of the day.

soothing activity that can help you unwind and clear away any negative or stressful thoughts
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, more about Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, view for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

It seems uncanny the things of memory that bring light to our eyes. My summers as a kid were fantastic. It was not all about getting away from the confines of school; although, prostate I am sure that was a great source of my happiness. I was glad to have the wind in my hair and the grass between my toes. The majority of each summer was spent alternating between my Aunt Sandra’s house and my Aunt Ruth’s. Both lived in rural areas of Florida. My Aunt Sandra lived north of Tampa in the small town of Brooksville. Her house was nestled on a spacious piece of land on the outskirts of town. When we were younger my cousin Jean boarded a horse on part of the land. It was a real treat to feed the horse sugar cubes and carrots. The horse was old; still Jean would let us climb on for a short jaunt around the yard.

During the week when my Aunt had to work the house served as a base station for our mini day trips. The days we stayed in were spent lounging around watching movie rentals, cure playing games, or listening to music. At night after dinner we would take a walk around “the loop”. The exercise helped to loosen our belt after stuffing our bellies. It also served as an outlet for our wiggles. With flash lights in hand we half jogged and half walked the mile long loop. Of the many memories I have while visiting my Aunt’s house walking the loop is one of my favorites.

The years preceding having children up until five years ago we always enjoyed a walk in the evening. It was a way to unwind from the day. Schedules changed and other aspects of life got in the way. Or rather we allowed them to get in the way. So, we stopped walking. Months ago I was reminded of how much we used to look forward to our nightly walk together. A friend of mine had mentioned she and her husband had stopped by while on their nightly walk to say hi. Letting go of that time together is an activity we miss greatly. So in recent months we have tried to institute the tradition of nightly walks again.

Even though walking is a form of exercise it is a relaxing way to improve energy levels and boost your mood. Walking in the evening helps to unwind the body relieving the stress of the day.

soothing activity that can help you unwind and clear away any negative or stressful thoughts

Wonton soup is always on the menu for Chinese New Year mostly because it is my favorite. The simple broth with a small wrapped up surprise is delicious and comforting on a cold winters day.

Dinner time topic? What would you wish for if you could have one wish?

Source: Joylicious

Makes 48-55 wontons

7 oz shrimp, website shelled
14 oz ground pork
1 package wonton wrappers
1/2 egg white
1 tablespoon corn strach
1 teaspoon sesame oil
1/4 teaspoon salt
1 tablespoon rice wine
1 teaspoon ginger, minced
1 teaspoon sugar
——-

6 cups chicken stock
1/2 teaspoon white pepper
1 teaspoon sesame oil
cilantro and green onion, chopped for garnish
1 teaspoon salt

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.
Source: Joylicious

Makes 48-55 wontons

7 oz shrimp, more about clinic shelled
14 oz ground pork
1 package wonton wrappers
1/2 egg white
1 tablespoon corn strach
1 teaspoon sesame oil
1/4 t salt
1 tablespoon rice wine
1 teaspoon ginger, viagra order minced
1 teaspoon sugar
——-

6 cups chicken stock
1/2 teaspoon white pepper
1 teaspoon sesame oil
cilantro and green onion, here chopped for garnish
1 teaspoon salt

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.
Source: Joylicious

Makes 48-55 wontons

7 oz shrimp, more about clinic shelled
14 oz ground pork
1 package wonton wrappers
1/2 egg white
1 tablespoon corn strach
1 teaspoon sesame oil
1/4 t salt
1 tablespoon rice wine
1 teaspoon ginger, viagra order minced
1 teaspoon sugar
——-

6 cups chicken stock
1/2 teaspoon white pepper
1 teaspoon sesame oil
cilantro and green onion, here chopped for garnish
1 teaspoon salt

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.
My daughter and I have been reading the Little House books together each night before bed. I enjoy most of their methods for repurposing every little bit; however, approved I doubt I will be making hog head cheese anytime soon. I do boil the chicken carcass for broth and I save the juices from the roast to flavor stews. I have also been known to save bacon grease. A tip my Great Aunt Ruth taught me. As for shining my shoes with it, viagra buy like Pa with his bear lard, I think there is a limit to my resourcefulness.

My siblings and I learned as youth how to throw what was available together into something edible. Present day cooking shows on the Food Network such as Chopped and Master Chef use the same concept of using what is on hand. The shows test the contestants skills requiring them to come up with something amazing from a limited group of ingredients.

Stephen despises leftovers; so, now I usually scale the recipe down or transpose it into something else. Like turning left over chicken soup into chicken potpie, enchiladas, or tortilla soup.

The ingredients used in these enchiladas can easily be doubled and frozen or transformed into another dish. This week I was able to turn shredded beef enchiladas into beef stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast. Season with a pinch each of the spice rub to flavor. Reserve the pan juices for the stew.

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night. Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
Source: Joylicious

Makes 48-55 wontons

7 oz shrimp, more about clinic shelled
14 oz ground pork
1 package wonton wrappers
1/2 egg white
1 tablespoon corn strach
1 teaspoon sesame oil
1/4 t salt
1 tablespoon rice wine
1 teaspoon ginger, viagra order minced
1 teaspoon sugar
——-

6 cups chicken stock
1/2 teaspoon white pepper
1 teaspoon sesame oil
cilantro and green onion, here chopped for garnish
1 teaspoon salt

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.
My daughter and I have been reading the Little House books together each night before bed. I enjoy most of their methods for repurposing every little bit; however, approved I doubt I will be making hog head cheese anytime soon. I do boil the chicken carcass for broth and I save the juices from the roast to flavor stews. I have also been known to save bacon grease. A tip my Great Aunt Ruth taught me. As for shining my shoes with it, viagra buy like Pa with his bear lard, I think there is a limit to my resourcefulness.

My siblings and I learned as youth how to throw what was available together into something edible. Present day cooking shows on the Food Network such as Chopped and Master Chef use the same concept of using what is on hand. The shows test the contestants skills requiring them to come up with something amazing from a limited group of ingredients.

Stephen despises leftovers; so, now I usually scale the recipe down or transpose it into something else. Like turning left over chicken soup into chicken potpie, enchiladas, or tortilla soup.

The ingredients used in these enchiladas can easily be doubled and frozen or transformed into another dish. This week I was able to turn shredded beef enchiladas into beef stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast. Season with a pinch each of the spice rub to flavor. Reserve the pan juices for the stew.

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night. Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
My summers as a kid were fantastic. It was not all about getting away from the confines of school; although, information pills I am sure that was a great source of my happiness. I was glad to have the wind in my hair and the grass between my toes. The majority of each summer was spent alternating between my Aunt Sandra’s house and my Aunt Ruth’s; both lived in rural areas of Florida. My Aunt Sandra lived north of Tampa in the small town of Brooksville. Her house was nestled on a spacious piece of land on the outskirts of town. When we were younger my cousin Jean boarded a horse on part of the land. It was a real treat to feed the horse sugar cubes and carrots. The horse was old; still Jean would let us climb on for a short jaunt around the yard.

During the week when my Aunt had to work the house served as a base station for our mini day trips. The days we stayed in were spent lounging around watching movie rentals, viagra dosage playing games, or listening to music. At night after dinner we would take a walk around “the loop”. The exercise helped to ease digestion after stuffing our bellies. It also served as an outlet for our wiggles. With flash lights in hand we half-jogged and half-walked the mile long loop. Crazy as it may seem of the many memories I have while visiting my Aunt’s house, walking the loop is one of my favorites. It was sort of a mini adventure, walking around in the darkness.

My son has been begging to go on an after dark excursion. In the fall when the sunsets earlier the kids get so excited when they get to take their flashlights with them.

Even though walking is a form of exercise it is a relaxing way to improve energy levels and boost your mood. Walking in the evening helps to unwind the body relieving the stresses of the day. The soothing rhythmic motion can clear away negative thoughts. It gives the mind time to resolve problems. It is a free activity perfect for date night.
Source: Joylicious

Makes 48-55 wontons

7 oz shrimp, more about clinic shelled
14 oz ground pork
1 package wonton wrappers
1/2 egg white
1 tablespoon corn strach
1 teaspoon sesame oil
1/4 t salt
1 tablespoon rice wine
1 teaspoon ginger, viagra order minced
1 teaspoon sugar
——-

6 cups chicken stock
1/2 teaspoon white pepper
1 teaspoon sesame oil
cilantro and green onion, here chopped for garnish
1 teaspoon salt

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.
My daughter and I have been reading the Little House books together each night before bed. I enjoy most of their methods for repurposing every little bit; however, approved I doubt I will be making hog head cheese anytime soon. I do boil the chicken carcass for broth and I save the juices from the roast to flavor stews. I have also been known to save bacon grease. A tip my Great Aunt Ruth taught me. As for shining my shoes with it, viagra buy like Pa with his bear lard, I think there is a limit to my resourcefulness.

My siblings and I learned as youth how to throw what was available together into something edible. Present day cooking shows on the Food Network such as Chopped and Master Chef use the same concept of using what is on hand. The shows test the contestants skills requiring them to come up with something amazing from a limited group of ingredients.

Stephen despises leftovers; so, now I usually scale the recipe down or transpose it into something else. Like turning left over chicken soup into chicken potpie, enchiladas, or tortilla soup.

The ingredients used in these enchiladas can easily be doubled and frozen or transformed into another dish. This week I was able to turn shredded beef enchiladas into beef stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast. Season with a pinch each of the spice rub to flavor. Reserve the pan juices for the stew.

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night. Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
My summers as a kid were fantastic. It was not all about getting away from the confines of school; although, information pills I am sure that was a great source of my happiness. I was glad to have the wind in my hair and the grass between my toes. The majority of each summer was spent alternating between my Aunt Sandra’s house and my Aunt Ruth’s; both lived in rural areas of Florida. My Aunt Sandra lived north of Tampa in the small town of Brooksville. Her house was nestled on a spacious piece of land on the outskirts of town. When we were younger my cousin Jean boarded a horse on part of the land. It was a real treat to feed the horse sugar cubes and carrots. The horse was old; still Jean would let us climb on for a short jaunt around the yard.

During the week when my Aunt had to work the house served as a base station for our mini day trips. The days we stayed in were spent lounging around watching movie rentals, viagra dosage playing games, or listening to music. At night after dinner we would take a walk around “the loop”. The exercise helped to ease digestion after stuffing our bellies. It also served as an outlet for our wiggles. With flash lights in hand we half-jogged and half-walked the mile long loop. Crazy as it may seem of the many memories I have while visiting my Aunt’s house, walking the loop is one of my favorites. It was sort of a mini adventure, walking around in the darkness.

My son has been begging to go on an after dark excursion. In the fall when the sunsets earlier the kids get so excited when they get to take their flashlights with them.

Even though walking is a form of exercise it is a relaxing way to improve energy levels and boost your mood. Walking in the evening helps to unwind the body relieving the stresses of the day. The soothing rhythmic motion can clear away negative thoughts. It gives the mind time to resolve problems. It is a free activity perfect for date night.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, store no baking required. Consequently, buy more about the batter must be heated to a boil, then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Savory Whole Chicken and Wild Rice

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.
Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, rx so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.
Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, rx so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra approved located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.
Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, rx so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra approved located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, ask so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, adiposity Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.
Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, rx so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra approved located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, ask so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, adiposity Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.
Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, rx so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra approved located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, ask so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, adiposity Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, cure so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, stuff Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.
Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, purchase located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, malady St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, illness coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, rx so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra approved located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, ask so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, adiposity Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, viagra located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Clipart Source: Unavailable

Dianne Craft was the key note speaker at a local two day conference for educators back in July. Many had not heard of her before. Surprisingly after the first 15 minutes she had everyone mesmerized and enthusiastic, cure so much so that attendance had doubled the next day.

Dianne (with two N’s) holds a Master’s Degree in special education and is a Certified Natural Health Professional. She has 35 years of experience working with children of all strengths; many of whom are labeled Autistic, stuff Asberger, ADHD, ADD, OCD, behavior problems and those with sensory dysfunctions. Rather than mask the problems these children experienced with medication or excuses, she looks for viable methods of treatment to help them succeed.

Dianne discovered there was more going on in the little brains of each child she worked with. Slowly she started to put the pieces of the puzzle together. Children who hate to write or read. Children who seem lazy or too tired, who refuse to sit up in their chair to do their work, those labeled difficult or lazy, and those deemed a problem child. Dianne realized that these children through no fault of their own, or their parents, lacked the normal sensory input/output that enables us to function in normal everyday routines.

When we go to tie our shoe the action is automatic. The act of tying ones shoe is a struggle and usually takes longer for someone with a sensory deficiency issue. Many times a child who appears to have great difficulty with focusing and attending to a task is really struggling with a sensory processing problem. Examples of errant signals due to sensory dysfunction would be a bothersome tag on a shirt, the line at the toe of a sock, bright sunlight, covers ears to block out noises, the inability to focus, hates to read or write, and transitions. Dianne notes that instead of learning to compensate for the before mentioned struggles we can all learn to make sensible corrections that will inadvertently open up a that particular “learning gate” thus reducing the stress.

The Four Learning Gates:
A. Visual Processing
B. Visual/Motor (Writing)
C. Auditory Processing
D. Attention/Behavior

Dianne works with children all over the country teaching them how to correct these glitches, rather than focusing on methods of compensating. Dianne refers to a compensation as, “making learning a task easier while the correction reduces the stress in the child’s learning system so that learning can flow.” Dianne calls this “opening up the child’s learning gate.”

A child who hates to write has more going on inside his brain than we realize. While we may see defiance, Ms. Craft believes the child’s mixed eye/hand dominance inhibits their “ability to easily think and write at the same time.” The writing process is not automatic, therefore the child is forced to think about letter formation rather than the subject matter he or she is writing about. A child who struggles with writing is taught to compensate by using a keyboard, oral dictation or limiting the amount of required writing. A correction exercise would include perceptual motor skills that strengthen the essential muscles along the spine and shoulders, in addition to a daily writing exercise, as seen below in the picture. Neural-pathway exercises teach the brain how to write the letters requiring less energy.

Dianne’s Daily Exercise: Use a large sized crayon, paper removed, to trace the figure-8 three times. Place three fingers on the bottom center space marked with the picture, lining the center line up with the midline of your body. This allows the hand to cross the body’s midline. Motion must be slow enough to stay within the 1/4 inch space between the circle line and the arrow. Beginning at the dot in the center line move the crayon up and to the left, around and up to the right around and back to the dot. Repeat three times for one set. After each figure-8 set practice writing a letter following the samples given on the top and bottom of the page. Write the letter three times then move back to the figure-8 three times. Play calm classical music during the exercise. Duration- 15 minutes.

The Dianne Craft website has available to purchase nutritional supplements (also found in local stores in most cities) and books that address sensory dysfunctions. If sensory issues and blocked learning gates are a concern begin with the book on Brain Integration Therapy. It is a step by step guide to get the those neuro-pathways running like a super highway rather than a country road with potholes. There are several edited videos to view on her website and youtube. Lesson plans with exercises in the areas of reading, math, and writing are also available.

Other children thought to have ADHD or Spectrum Disorders faired well with a change of diet. The CD “The Biology of Behavior” focuses on overcoming glitches through nutrition. The book outlines recommended changes to diet to combat the residual effects from illnesses, antibiotics and a sensitive digestive system. Research is discovering that the lack of good gut flora contributes to behavior issues and sensitivities to foods. Dianne recommends cleansing the body of yeast with a daily regiment of vitamins, omega fish oil pills, primadophilus 3 times a day, and Grapeseed extract by Nutri-biotics for the yeast and fungus. To achieve the most success Dianne’s diet can be combined with the Feingold plan and must be followed exactly.

Helping these children feel more comfortable in their skin makes home life all the more enjoyable. If you know of someone with sensory, behavioral, or spectrum disorders pass it on.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, viagra order other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), viagra cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diagnosis diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Garlic Cheddar Chicken

http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.

I have a friend who’s son is allergic to practically everything from eggs, cheap milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.

I have a friend who’s son is allergic to practically everything from eggs, cheap milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, visit sugar, discount baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.
Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, patient sugar, dosage baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, patient sugar, dosage baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sickness sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, patient sugar, dosage baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sickness sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, medicine sugar, page baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, salve search sugar, information pills baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, order milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, order milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small qua