Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts

Monday, October 8, 2012

Fall Fun


Three favorite recipes for fall: Candy Corn Rice Krispie Treats, Toasted Pumpkin Seeds, Pumpkin Play-dough...

Halloween Crisp Candy Corn Treats

1/2 c. butter
10 c. crispy rice cereal
9 c. mini marshmallows
2 c. mixture of candy corn and Indian corn
3/4 c. mini chocolate chips--if desired (refrigerated or frozen)
Melt butter and marshmallows; stir until smooth.  In a large bowl, mix rice cereal, candy corn and mini chips together. Add marshmallow mixture to cereal mixture; stir quickly to combine.  Spread on a large buttered 9 x 13 inch pan; press with buttered hands.  While warm.  Refrigerate and cut into squares.

Toasted Pumpkin Seeds

2 T. butter
1/2 t. garlic powder
1/2 t. seasoning salt
2 c. washed, cleaned pumpkin seeds
Heat oven to 300 degrees F.  Melt butter in a saucepan.  Add seeds and spices; toss to coat.  Spread seeds on a large cookie sheet or jelly roll pan.  Bake 40 minutes, stirring often, until they're browned and crisp.  Yield:  2 cups.
Print Recipe


Pumpkin Play-Dough

I purchased a lump of this play-dough at an arts and crafts festival when my kids were little.  This smells great, so remind small children that it is not for eating.
5-1/2 c. flour
2 c. salt
8 t. cream of tartar
3/4 c. oil
11-12 oz. container pumpkin pie spice
Orange food coloring:  2 parts yellow, 1 part red
4 cups water
Mix all of the ingredients together.  Cook and stir over medium heat until all lumps disappear.  Knead the dough on a floured surface until it is smooth.  Store play-dough in an airtight container in refrigerator.
Print Recipe

Monday, March 5, 2012

Quick and EASY Bierocks


I decided to share my Desperized Bierocks (or bieroch) recipe for St. Patrick's Day even though this is traditionally a Germanic food.  It essentially has the same flavors as Irish-American Corned Beef and Cabbage--both are even served with mustard. Instead of corned beef, there's kid-friendly ground beef.  To stay true to Irish-American tradition, the dish could be served with a side of potatoes as well.  
Shredded carrots have been added to this mixture.
Desperize, meaning in desperation, is taking a complicated recipe and simplifying it for a busy schedule.  Bierocks, pronounced "brocks," is a simple meat pie.  Typically, the bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown.  Some variants include grated carrots.  My recipe (found in the newspaper 6-7 years ago), combines ground beef and angel hair cabbage in a crescent roll tart.  This makes a terrific finger food (also appetizer).
A little water in the empty spaces might help.
Desperized Bierocks
Use 2 muffin tins (12 openings) use outside 8 slots
2 T. oil
1 large onion (1 c. chopped)
1 lb. extra lean ground beef
10 oz. pack thinly shredded green cabbage (3 c.)
1/2 t. salt
1/4 t. black pepper
cooking oil spray
2 (8-oz.) cans refrigerated crescent roll dough (I prefer the buttery kind)
deli style mustard for serving if desired
Preheat oven 350 degrees.  Place in skillet with lid, onion and ground beef.  Stir and cook till browned and crumbled (6 minutes).  Add coleslaw, salt and pepper.  Stir and cook until wilted (2 more minutes).  Remove from heat.  Spray muffin pan.  Place wide side of each crescent triangle over the muffin tin opening, allowing the wide part of the dough triangle to dip into the tin, (may hang over edge).  Place 1/4 cup meat filling over each triangle.  Fold point of triangle over each other to enclose, (don't need to seal).  Place in oven uncovered, 8-10 minutes or until golden brown.  Serve immediately with mustard for dipping or swirl over tops.  Makes 16.  Yield 6-8 servings.

Create your own Pot of Gold Coins and play a fun game of Scavenger Hunt for Family Night this month.

Easy Meat Pies :0)

Wednesday, January 18, 2012

Peanut Butterscotch Morsels



Had a creative week during Christmas break.  Maybe it was because I was so used to working on Christmas crafts that I started to go through withdrawals and needed a "fix."  So besides coming up with (and maybe someone had already discovered it) Chicken Macaroni Salad, I decided to see what sweets I could quickly create.

I had half a bag of butterscotch chips and half a can of salted peanuts on hand.  That was pretty much it unless I wanted to do some baking--WHICH I DID NOT!  I threw the butterscotchies in a microwave-safe bowl and zapped it for 45 seconds twice, stirring in between.  The bowl was hot so I carefully took it from the microwave and added my peanuts.  Then with a teaspoon I dipped out very small amounts onto wax paper, using a spatula to make sure not one speck of melted butterscotch was left in the bowl.  The spoonfuls set pretty quickly since they were small.  In about 15 minutes the Peanut Butterscotch Morsels were ready.  SERIOUSLY GOOD!

Now that I have this easy, quick fix for a sweet tooth, I'm going to have to increase my workout time for sure.  I'm writing the recipe for my kiddos who inherited their parent's sweet tooth.


Peanut Butterscotch Morsels
1 cup Hershey butterscotch chips (brand melts the best)
1 cup salted peanuts (I wonder how cashews would taste?)
In a microwavable-safe bowl, melt butterscotch morsels for 45 seconds.  (Start with 20 seconds at a time to see how long your microwave takes--it may need more or less time).  Stir just a bit to loosen; microwave for another 45 seconds (depending on your microwave).  Stir morsels just until nearly melted; stir in peanuts to coat.  Dip out mixture with a teaspoon onto wax paper placed on a flat surface.  Let it set for at least 15 minutes--unless you like to eat them gooey :) like I sometimes do.  Once set, they store very well in a ziploc baggie.  Recipe can be doubled.  This would make a nice candy to place on cookie and candy plates you give out at Christmas time.  They are very pretty and would look nice in a pretty dish at a party.

Sunday, January 15, 2012

Christmas Coffee Cake (Biscuit Mix)


As shown, I make Christmas Coffee Cake with pecans on one side because my son doesn't like the nuts.  I use my own homemade baking mix (like Bisquick) that has wheat in it to make this beautiful coffee cake.  This way I can rotate my wheat a little faster and the coffee cake tastes sooo much better.  If you make Wheat Quick Mix, you can use regular shortening (that's what the original recipe from Southern Living magazine called for), but I like it even better with butter-flavored Crisco.  Find a scrumpious pancake recipe using Wheat Quick Mix found near the bottom of Some Favorite Campy Things, camping part 2 post.  For delicious homemade 7 Up Biscuits see Homemaker's Journal post Easy, Perfect Biscuits.

Christmas Coffee Cake (Biscuit Mix)
1, 3-ounce package cream cheese
1/4 cup margarine or butter (I prefer butter)
2 cups biscuit mix or Bisquick
1/4 cup milk
1/2 can pie filling of your choice (I like cherry)
1/4 - 1/2 cup chopped pecans (optional)
Cut cream cheese and butter into biscuit mix till crumbly.  Add milk; stir until mixed.  On lightly floured surface, knead dough 10-12 strokes.  On waxed paper, roll or pat dough into a 12 x 8 inch rectangle.



Invert onto greased baking sheet; remove paper.



Spread filling down center of dough.  Make 2-1/2 inches cuts from long sides toward center at 1 inch intervals.



Fold strips over filling and pinch in center.



Bake at 375 degrees for 20 to 25 minutes or until golden.  FREEZE at this point if desired.  When thawed, drizzle with Powdered Sugar Glaze.  Yield:  12 servings.

Powdered Sugar Glaze
In a bowl stir together 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla and enough milk to make a drizzling consistency (1-2 teaspoons).  If using peach filling, add 1/4 teaspoon almond flavoring to glaze mix and a little less milk.

Thursday, December 8, 2011

Natural Angels Ornaments



I made the natural angels ornaments after seeing them in Gooseberry Patch Christmas, Book 2.  I also taught a mini class on how to make them.  By doing some of the work ahead of time, it made a nice 30 minute class.  You need white felt--I chose ecru (creamy off-white).  Other materials include a little polyester fiberfill and 4-inch tall wooden doll clothespin, country print fabric, hot glue gun, dried bay leaves, and dried apple slices.  See below on how to dry the apples and seal them and the bay leaves so they'll last a good while.

running stitch
  1. For each angel, cut one 2-1/2-inch square from felt.  Place a small amount of fiberfill at center of felt square.  Gather felt around top of clothespin; wrap and tie thread around gathers to secure.
  2. Tear a 3-1/2"x9" piece of fabric for dress.  Work running stitches along one long edge of dress.  Pull ends of thread to gather dress around neck of angel; tie thread to secure.  (Running Stitch:  a series of straight stitches with stitch length equal to the space between stitches).
  3. Glue 2 bay leaves to angel for wings and an apple slice over bay leaves for halo.


Dried Fruit Slices
Dry apples the day before you plan to use them.  Begin by slicing apples vertically to make 1/4-in.-thick heart shaped slices.  Soak slices in mixture of 1/2 cup lemon juice and 1/2 tablespoon salt for 3-4 minutes.  Drain and place apples on oven rack (wire, oven-proof cooling rack works well since apples will eventually shrink up some); bake at 150 degrees (not above 200 degrees) with door ajar for 5 to 6 hours or until they feel leathery.  When apples are cool, spray with 2 coats matte clear acrylic spray sealer to retain color (allowing to dry between coats).  This can be done with oranges and grapefruit slices as well but you don't have to soak them in the lemon juice mixture.  (Country Woman Magazine, May/June 1992, p. 21)

Sunday, December 4, 2011

For Seasoned Cooks


Built-in spice shelf my husband built works great in a small kitchen.
Make Scents of the Spice Rack
  • Did you know cinnamon sticks are actually curled up bark from a tropical evergreen tree?  Cinnamon is also ground from the bark.  The sticks easily flavor simmering liquids and beverages, while the ground version is best for baked goods.
  • What's the difference between ground and whole spices?  Most ground spices are simply powdered versions of their original forms.  Recipes generally specify which form of the spice is preferred.  Freshly grated nutmeg has more intense flavor than commercially ground nutmeg.  you can grate the whole spice with a nutmeg grater or grinder.
  • Fooled you!  Most people think allspice is a blend of cinnamon, nutmeg, and cloves.  It's actually a berry from a tropical evergreen, although it tastes like 'all spices.'"
Spice Tips
  1. Keep all spice in tightly covered containers, in a cool dark place.
  2. Spices lose their flavor after a year "on the shelf," and will need to be replaced.
  3. Spices should enhance, but not overpower, the flavor of your dish.  Use moderation, start by adding only half of the spice called for and taste before adding more.  Spicing is not absolute, but should be done "to taste."
  4. Spices turn bitter if/when overheated.  During lengthy cooking add the spice during the last 12 half our of cooking.  This will keep your spice spicey.
  5. In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.
Making your own seasonings is a good way to use up spices before their shelf life run out.  It's also handy if you run out of the store bought versions.  They make nice gifts as well--check out Gourmet Seasoning Salt!

Poultry seasoning:  Combine 4 teaspoons each of dried sage, dried thyme, and dried marjoram.

Italian seasoning:  Combine 4 teaspoons each of dried oregano, dried marjoram, and dried basil, and 2 teaspoons rubbed sage.

Curry powder:  Combine 1/4 cup ground coriander, 2 tablespoons ground cumin, 2 tablespoons ground turmeric, and 1 tablespoon ground ginger.

Apple pie spice:  Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom.

Pumpkin pie spice:  4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

Seasoned salt:  Place the following ingredients in a pint jar and seal.  Shake until mixture is completely blended.  Yield:  about 1-1/3 cups of seasoning.  1 cup salt, 2 teaspoons granulated sugar, 2 teaspoons dry mustard, 1-1/2 teaspoons dried whole oregano, 1-1/2 teaspoons garlic powder, 1 teaspoon curry powder, 1 teaspoon onion powder, 1/2 teaspoon celery seeds, 1/4 teaspoon paprika, 1/4 teaspoon ground thyme, 1/8 teaspoon ground turmeric.

Pickling spice:  Combine 1/4 cup each mustard seeds, dill seeds, and coriander seeds, 2 tablespoons each crushed chili peppers and bay leaves, and 1 tablespoon each celery seeds and white peppercorns.

Onion soup mix:  For a 1-3/8 ounce package, combine 1/4 cup instant minced onion, 2 tablespoons bouillon and 1/2 teaspoon onion powder.

Gourmet Seasoning Salt:
1 cup salt
2 teaspoons dry mustard
1-1/2 teaspoons dried whole oregano
1 teaspoon ground marjoram
1 teaspoon dried whole thyme
1 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon dried whole dillweed (optional)
Combine all ingredients; mix well.  Store in as airtight container.  Sprinkle over meat or vegetables.  Yield: about 1-1/4 cups.

Herb Blend:
3 tablespoons dried whole basil
3 tablespoons dried whole marjoram
3 tablespoons dried whole thyme
3 tablespoons dried whole tarragon
1 tablespoon dried lemon peel
1 tablespoon dried whole oregano
Place all ingredients in a small jar and seal.  Shake until mixture is completely blended.  Yield: about 3/4 cup of seasoning.

Just Enough Poultry Seasoning:  
3/4 t. sage, crumbled
1/4 t. leaf thyme, crumbled
1/4 t. pepper
dash marjoram
dash cloves, optional
Combine all ingredients.  If you make extra, store in an airtight container.  Use for poultry stuffing or dressing or as a rub for chicken.  source

Better-Than Potpourri Brew:  Mix the ingredients and place in an attractive container to give as a gift.

Saturday, December 3, 2011

Feels Like Christmas Pecan Mocha Fudge


This is my favorite fudge recipe (recipe follows tutorial).  I'm pretty sure I found it in Southern Living Magazine,  (when they used to have real people submitting recipes).  I like using mini loaf pans so that I can cut the fudge in slabs to give as delicious gifts.  I also prefer to use decaffeinated instant coffee.  I've tried caffeinated and it didn't taste as good.  But I'm not a coffee drinker, (just love the aroma)!


*First line 2 mini aluminum pans with foil (as shown) and butter them (or you can spray with vegetable spray).  Lining the pans as shown helps you to lift the fudge out of the pan easily. 
*This is the time you want to roast 1 cup of chopped pecans (1/2 cup if you want one loaf to be without nuts).  Roast pecans in a 350 degree oven for about 5 minutes.
FYI:  I have kids who refuse to eat nuts in their fudge!  (And some folks can't eat nuts).  So my first pan is filled completely with the fudge mixture before I add the toasted, chopped pecans.  Then I add the pecans to the remaining fudge mixture and pour it into the second pan which will be filled completely also.  


*Combine (5-ounce) can of evaporated milk, 2 cups sugar, 1/2 cup butter--cut into pieces, 2 tablespoons decaffeinated coffee granules, 1/8 teaspoon salt, and 12 marshmallows in a 4-quart, heavy saucepan.
*Cook over medium heat, STIRRING CONSTANTLY, 10-15 minutes or until sugar dissolves and marshmallows melt.  (If your stove cooks a little hot, you can adjust the temperature to a little lower).
*Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  If you don't have a thermometer, you can keep a glass of water nearby and drip some of the mixture into the water.  If it balls up into a soft little ball, the mixture is ready.
*Remove from heat.  Stir in 1 c. semisweet chocolate morsels until melted.  Stir in 1 teaspoon vanilla and 1 c. toasted, chopped pecans, (if desired).  Spread immediately into pans.


Cool completely.


Lift fudge from pans.  Slice fudge into 1/2-inch slabs.  Yield:  1-1/3 pounds. Delicious!

Coffee-Pecan Fudge

2 c. sugar
1/2 c. butter, cut into pieces
2 T. instant coffee granules
1/8 t. salt
1 (5-oz.) can evaporated milk
12 large marshmallows
1 c. semisweet chocolate morsels
1 c. chopped pecans, toasted
1 t. vanilla extract
Combine first 6 ingredients in a 4-qt. heavy saucepan.  Cook over medium heat, stirring constantly, 10-15 min. or until sugar dissolves and marshmallows melt.  Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  Remove from heat.
Stir in chocolate morsels until melted.  Stir in pecans and vanilla.  Spread fudge immediately into 2 aluminum foil-lined, buttered 5-3/4 x 3-1/2 inch mini loaf pans.  Cool completely.  Remove fudge from pans.  Slice fudge into 1/2 inch slabs.  Yield: 1-1/3 lbs.
Note: Lining the loaf pans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it.

Friday, December 2, 2011

Better Than Potpourri Brew

Made a smaller pot of this fragrant brew.
This may not look beautiful, but the mixture smells great!  (It is not for consumption).  It works great to get strong smells out of your kitchen as well.  I think I found this recipe and some of the following information in Southern Living Magazine.  I used the Better-Than-Potpourri Brew when showing my home for sale and sold my house within 2 months!

Better Than Potpourri Brew
6 cups water
Peel from 1 apple
Rind from 1 lemon
Rind from 1 orange
1 (1-inch) piece fresh ginger, peeled and quartered
3 (2-inch) sticks cinnamon
16 whole cloves
1 teaspoon whole allspice
2 teaspoons pickling spice
Bring all ingredients to a boil in a Dutch oven over high heat.  Reduce heat, and simmer.  Gradually add more water as the liquid evaporates.

Thursday, December 1, 2011

The Best Banana Bread Recipe



No really--It Is The Best!  The recipe makes that really good crust, but then it's all moist inside.  For easy slicing, once it is cooled, wrap loaf in plastic food wrap and refrigerate overnight.  This allows the crust to soften.  However, we can't wait that long!  I prefer the crust fresh from the oven and I've never had trouble slicing.  Makes great mini loaves for gifts--just cook for less time.

The Best Banana Bread Recipe
3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 medium (1 cup) ripe bananas, mashed
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1 cup chopped walnuts or pecans (may be omitted)
1/2 teaspoon baking soda (change your soda out often so that it's always fresh--use discarded baking soda to clean fridge and sink
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (secret ingredient)
Heat oven to 350 degrees (325 degrees for a glass loaf pan--may have to cook slightly longer so be sure to check often).  Grease and flour 8x4-inch loaf pan; set aside.
Combine sugar and butter in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Stir in all remaining ingredients.
Spoon batter into prepared pan.  Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean, (loosely cover with foil, shiny side down, when the loaf begins to get brown).  Cool in pan 10 minutes.  Remove from pan; place onto wire cooling rack.  Cool completely.  .

Wednesday, November 30, 2011

Festive Fruit Basket Liners


When I was a teenager we made larger versions of this cute little basket liner for church fruit baskets we helped deliver (using Christmas material of course).  I have given many, many cookie plates and gift baskets throughout the years.  The cookie plates are something my extended family did for each other.  My favorite thing to receive on a cookie plate was Aunt Janice's divinity.

I like to fill my gift baskets with things like homemade mocha fudgefreezer cookiesbanana bread, and candy, fruit, and nuts.  Baskets can be found at stores like Hobby Lobby.  The dimensions for making a pattern of a small basket are 15 x 12.5 inch rectangle, with corners cut out so that you have a long flap of 8 x 4 inches and a shorter flap that is 5 x 3.5 inches.  Happy Giving :0)

Tuesday, November 29, 2011

Fragrant Vintage Ornaments

Satisfy your handcrafting urge by making Fragrant Vintage Ornaments.  Though mostly made from items in your pantry, these ornaments are not edible.  This recipe makes about 12 ornaments.  They can be used for tree and package decorations, bookmarks, necklaces, pins, and/or drawer fresheners.


First combine 1 cup of cinnamon, 1 tablespoon ground cloves and 1 tablespoon ground nutmeg with a whisk in a medium size bowl.  With hands, work 3/4 cup applesauce and 2 tablespoons of Aleene's Tacky Glue and mix with hands 2 to 3 minutes to make a mildly wet dough.  If it is too dry and another tablespoon of applesauce.  If it is too wet add a little more cinnamon.


Divide ball into four balls and knead dough like Play Doe.  Keep the other balls of dough covered with a damp cloth until you work with it.  This is a good time to pass out dough to as many as 8 children by dividing into 8 pieces.


Placing the dough between two pieces of plastic wrap, roll or pat to 1/4 inch.


Take off the top plastic and cut dough with cookie cutters.  When doing this project with children, cookie cutters with few corners works best.


As long as the dough has been well kneaded and not rolled too thin, the dough should be easy to peel away and reused.  The cutouts can be gently peeled off the plastic and placed on a cookie sheet.  I like to line my sheet with parchment.


Using a straw, make a hole at the top of the ornament, but not too close to the edge.  Place in an oven no more than 200 degrees for 2-4 hours, turning over halfway through.  Or place in a sunny window on a cooling rack turning over time to time to ensure even drying.  This could take up to 4 or 5 days.


When ornaments dry, you can insert ribbon--cut to 22-inch lengths--through hole and tie ends into a knot.  Tie another length into a bow around first ribbon near ornament top.  Ornaments can be decorated with opaque paint markers found in arts and crafts stores, if desired.  I used white Puffy Paint to make it look like royal icing.

Saturday, November 26, 2011

Retro-Christmas Stockings

The first time I saw this idea was when my Aunt Phala brought one for each family at my Grandma's annual Christmas party.  These are what I call Retro-Christmas Stockings.  When I was still a newlywed, my husband's mom gave each of her children's family's one of these stockings. Growing up, he and the other siblings got at stocking each year and his mom would put their name on a slip of paper at the bottom of it so that they wouldn't get mixed up (seven children in the family).  I'm not sure of the actual history, but it seems they come from the Depression Era.  If you're thrifty, you use old, (clean) knee-hi pantyhose (stockings as we called them), however, I buy the cheapo new ones.  Then in each "stocking" you place

  • about a cup of mixed nuts (in their shells--very pretty)
  • an orange, couple of tangerines, and a red and green apple (I like the smaller apples)
  • Christmas candy (something that won't melt!)
  • and a small gift or two (could be a handmade ornament for the family tree, or for an individual, socks, gloves--a tie for men or missionaries, scarf for a woman, small toy for a child)

Distribute the items evenly throughout the stocking.  Then tie with curling ribbon.  They can be made assembly line fashion and generic so that each family gets the same thing, or you can make them by males and females each sex getting the same items.  Or if you do them for your own family members like I do (five in all), I make the small gift a little more personal.  This is also a nice gift for visiting and home teaching families and employees or coworkers.

Friday, November 25, 2011

Candy Cane Reindeer Ornaments


Reindeer Ornaments would make cute table centerpieces for parties or to decorate side and coffee tables.  I like to decorate my tree with them and then give the reindeer out to visitors (especially children).  You need mini red poms for the nose, mini googly eyes (I could have gone up one size on both), and brown pipe cleaners.  Also Aleene's fast drying craft glue keeps the eyes from sliding, and don't forget the box of candy canes!  This is a pretty good project for kids.

First cut a pipe cleaner in half (unless you want really big antlers).  Making sure the candy cane is in the middle of the pipe cleaner half, twist the pipe cleaner around the top of the candy cane crook.  Then fold the pipe cleaner in 45 degree angles about two or three times (more for larger antlers).  Put a bead of glue on the back of the antlers behind the twist so that the antlers stay on tight.


Next glue a pair of googly eyes to the candy cane making sure they touch each other.


Add a red pom for a nose.


Setting each into a cup is a good way to help them dry safely.  If you made your antlers large, they can lay flat on a table.  Now read Imogene's Antlers by David Small (hilarious!  He also wrote George Shrinks):

Thursday, November 24, 2011

Steve's Perfect Sweet Potato Pie

2 lbs. sweet potatoes, peeled and sliced
1/2 c. butter or margarine
3 large eggs
1 c. sugar
1/2 c. sweetened condensed milk
1/2 c. evaporated milk
1 t. ground nutmeg
1 t. vanilla extract
1 t. lemon extract
1 (12-oz) package frozen deep-dish piecrusts, thawed
Garnishes:  whipped cream, grated nutmeg
Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.  Beat sweet potato and butter at medium speed with an electric mixer until really smooth.  Add eggs and next 6 ingredients, beating well.  Pour mixture evenly into each piecrust.  Bake 350 degrees on lower oven rack for 45 to 50 minutes or until set.  Garnish, if desired.  Yield:  2 9-inch pies.

Saturday, October 29, 2011

Spa-Rific Bath Mixes to Give


Fragrant Bath Salts Mix 
(Wonderful as a foot soak!)
1 c. borax
1/2 c. sea salt or Epsom salts
1/2 c. baking soda
1/2 t. lavender soap fragrance
1/4 t. orange soap fragrance
1/4 t. sandalwood soap fragrance
Combine borax, sea salt and baking soda in a mixing bowl and mix well.  Stir in fragrances.  Pour into decorative 1-pint container with tight-fitting lid.  Attach gift tag with raffia or ribbon.  Yield: 2 cups.
Fragrant Bath Salts Directions:  Pour 1/2 c. Fragrant Bath Salts Mix into tub of running warm water and swish to dissolve.

Victorian Milk Bath Mix
(Use up powdered milk that's a little too old to drink!)
2 c. powdered milk
1/2 c. old-fashioned oats
1/2 c. dried lavender flowers
1/2 to 1 t. plumeria or other floral soap fragrance
Process powdered milk and oats in blender or food processor until fine; transfer to medium bowl.  Stir in lavender flowers and fragrance.  Pour into decorative 1-pint bottle or jar with tight-fitting lid.  Attach gift tag with raffia or ribbon.  Yield:  3 cups.
Victorian Milk Bath Mix Directions:  Pour 1 cup Victorian Milk Bath Mix into knee-high stocking, knot and toss into tub while filling with warm water.  Squeeze stocking a few times to release all the oats' skin-soothing features.

Oatmeal Facial Scrub
(For amazingly softer skin!)
1-1/2 c. old-fashioned oats
1/2 c. cornmeal
1/2 t. jasmine soap fragrance
Process all ingredients in a blender or food processor until oats are very finely ground.  Pour into a decorative 1-pint container with a tight-fitting lid, or into cellophane bags.  Attach gift tag with raffia or ribbon.  Tip:  If your gift recipient has especially sensitive skin, you can make an even gentler scrub by substituting baking soda for the cornmeal.  Buy soap fragrances at arts and crafts stores.
Oatmeal Facial Scrub Directions:  Pour 1 teaspoon Oatmeal Facial Scrub Mix into palm of hand.  Moisten with a little water and gently massage into skin with fingertips in a circular motion.  Rinse off immediately with plain water.

See Also:  Aromatherapy Bath Potpourri Bags

Saturday, October 8, 2011

October Traditions: Chick Lit, Songs, Activities



Absolute Favorite Halloween/Fall Book List
It's Fall!, Linda Glaser 0761313427
Ox-Cart Man, Donald Hall 0590422421
The Teeny Tiny Woman, retold by Jane O'Conner 0394883209
Big Pumpkin, Erica Silverman 0590477609
The Headless Horseman, adapted by Natalie Standiford 0679812415
Picking Apples and Pumpkins, Amy and Richard Hutchings 0590484567
Piggie Pie!, Margie Palatini 0395866189
Georgie, Robert Bright 0590421263
It's the Great Pumpkin, Charlie Brown, Charles M. Schulz 068984607X
The Berenstain Bears Trick or Treat, Stan and Jan Berenstain 679804625
The Berenstain Bears and the Prize Pumpkin 0679808477
The Berenstain Bears Go to School 679815295
Squirrels, Brian Wildsmith 0590204408
When Autumn Comes, Robert Maass 0590968254  So many wonderful memories reading this to my three children every autumn!

I've never met a kid (big or little), who didn't love these carols and chants!
Halloween Carols

Great Pumpkin is Coming to Town
(be sure to sing in a shriek, grown, howl, and moan as you sing those words!)

Oh, you better not shriek
You better not groan
You better not howl
You better not moan
Great Pumpkin is coming to town.

He's gonna find out
From folks that he meets
Who deserves tricks
And who deserves treats
Great Pumpkin is coming to town

He'll search in every pumpkin patch
Haunted houses far and near
To see if you've been spreading gloom
Or bringing lots of cheer

Oh, you better not shriek
You better not groan
You better not howl
You better not moan
Great Pumpkin is coming to town.

Deck the Patch
Deck the patch with orange and black
Fa la la la la, la la la la
Take along your goody sack
Fa la la la la, la la la la
Don we now our gay apparel
Fa la la la la, la la la la
Troll the ancient pumpkin carol
Fa la la la la, la la la la

See the Great One rise before us
Fa la la la la, la la la la
As we sing the pumpkin chorus
Fa la la la la, la la la la
Follow him as he ascends
Fa la la la la , la la la la
Join with true Great Pumpkin friends
Fa la la la la, la la la la.

~Finger Plays or Chants~

Five Little Goblins On a Halloween Night 
Five little goblins on a Halloween night
Made a very, very spooky site
The first one danced on his tippy-tip-toes
The next one tumbled and bumped his nose
Then the next one jumped high up in the air 
The next one sang a Halloween song
Five goblins played the whole night long.


Five Little Pumpkins
Five little pumpkins sitting on a gate
(hold up fingers for pumpkins)
The first one said, "Oh my!  It's getting late." 
 The second one said, "There are witches in the air."  
The third one said, "But we don't care."  
The fourth one said, "It's Halloween fun."  
The fifth one said, "Let's run, and run, and run!"  
Then ooooooh went the wind
And out went the lights (clap hands to the word "out")
And the five little pumpkins rolled out of sight! (roll arms)

On a Dark, Dark Night 
(Get quieter and quieter, then shout "GHOST!")
On a dark, dark, night
In a dark, dark wood
In a dark, dark house
In a dark, dark room
In a dark, dark cupboard
On a dark, dark shelf
In a dark, dark box
There was a 
GHOST!

Pumpkin, Pumpkin
Pumpkin, pumpkin
Sitting on a wall (have children sit down)
Pumpkin, pumpkin
Tip and fall (have children tip over)
Pumpkin, pumpkin 
Rolling down the street (child rolls on floor)
Pumpkin, pumpkin
Trick or Treat!!!

Three Little Witches 
(sung to "Ten Little Indians," use fingers for numbers)
One little, Two little, Three little witches,
Fly over haystacks, fly over ditches,
Sliding down moonbeams without any hitches,
Hay Ho Halloween's here.

Big-Time Scary Activity!
Because I love her art and especially because autumn is so dear to my heart, one of my all-time favorite books is Susan Branches' Autumn from the Heart of the Home. Here is a hilarious excerpt from this book (that everyone should own!):  

...my favorite fright night took place at a Girl Scout Halloween party when I was about 11.  We were seated in a half-circle out in the garage with a leader at each end & the storyteller facing us in the middle.  There were towels placed in our laps & all the lights were turned off.  Mrs. Johnson (obviously a sick person, just like my dad) began to tell us about a dark and stormy night when a man named John Brown, who lived just up the street, was murdered by an escaped convict.  She did this in a slow, low voice.  "They never found Mr. Brown's body" (she told us in that pitch-dark garage), "only pieces of it buried all over town.  We're going to identify the body tonight and bring it back together so the ghost of Mr. Brown can stop wandering the neighborhood late at night knocking on doors."  (Right then she KNOCK-KNOCKED on a piece of wood!)  "Brrrr," she said, and then she told us, "Here are the remains of John Brown" and began passing his body parts down the line.  "First they found one of his ears" (and in the dark we felt a dried apricot); "And then, his nose" (a cold raw chicken wing); "now here are his brains" (a bowl with wet squishy tomatoes). "They found both eyeballs" (two large, cold peeled grapes) ~THIS IS THE ONE THAT ALMOST DID ME IN, BUT IT GOT WORSE WHEN SHE SAID, "And here's his liver," which was a hunk of raw liver (no bowl) passed down the line.  ...  "They found his hair too" (a piece of wet fur) and "here's his hand" (a latex glove filled w/ice-cold mud) and last but not least, "here are the worms that ate the rest of him" (a bowl of overcooked spaghetti, cut up and dressed with a little veg. oil).  Then she said, "That's all we found...now, repeat after me:  On Halloween night-  the banshee howls-now poor John Brown- is wrapped in towels-  GOODNIGHT, JOHN!"  We jumped out of our socks when they suddenly struck matches to relight he pumpkins, but soon were laughing again and off we went to bob for apples, throats parched from all the SCREAMING!

As October ends, most of the branches are bare.  We see more sky.  ~Gladys Taber

Can You Tell October is My Favorite Month of The Year?

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