Category: MISC

Homemaker Monday

I didn’t get a chance to participate this week because it has been sooooooooooo hectic, around here. So imagine my surprise when I was catching up on google reader and she had chosen my entry HERE from last week for this week’s “YOURS”. Go check out all of this weeks participants.
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Just Stirrin' Something Up ~ Refried Beans

Ever since we moved to the North woods we’ve been craving Mexican food. There are a few places here that claim to have Mexican food, but they aren’t ‘REAL’ Mexican food. Being a Texas transplant who spent a good many years in southern California I had a certain expectation of Mexican food and just haven’t found it here. Long story short, I started experimenting and have finally found the perfect Refried Beans recipe. I made them into a casserole. We’re having friends over Saturday night and I’m making Chicken Enchiladas Suiza, refried beans, spanish rice and Rum Raisin Carrot Cake.

REFRIED BEANS
2 1/2 cups pinto beans
1 small onion, chopped fine
4 tablespoons bacon grease
4 tablespoons butter
1 tablespoon sea salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese.
  • Bake 20 minutes at 350 degrees.

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WooHoo the long awaited Bread Round-Up is FINALLY here!!

I’ve been collecting recipes for all my life it seems. When I decided to do this bread round up I scoured my files for every recipe that had been handed down from family or given to me by a co-worker or one that has become one of our family favorites. Ironically I found 4 different recipes for Buttermilk Biscuits. The recipes stem from really easy to more involved and are all slightly different in taste and texture.

BUTTERMILK BISCUITS (most similar to the Colonel’s)
1/2 cup butter, softened
2 1/2 tablespoons sugar
1 egg, beaten
3/4 cup buttermilk
1/4 cup club soda
1 teaspoon salt
5 cups Bisquick baking mix

  • Preheat oven to 450 degrees
  • Combine all the ingredients
  • Lightly flour your hands
  • Knead the dough by hand until smooth
  • Pat the dough flat to 3/4 inches
  • Cut out biscuits
  • Place on cookie sheet about 2 inches apart
  • Bake for 10-12 minutes or until golden brown
  • Makes about 18 biscuits

BUTTERMILK BISCUITS with MAPLE BUTTER (a little lighter and sweeter with the maple butter)
BISCUITS
1 1/2 cup flour
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon apple pie spice
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons Crisco
1 cup + 2 tablespoons buttermilk
1 egg
BUTTER
1 tablespoon maple syrup
1/4 cup butter, softened
2 tablespoons brown sugar

  • Preheat oven to 450 degrees.
  • Spray an 8 inch cake pan with PURE.
  • Sift together the 1 cup of the flour, cake flour, salt, baking powder and soda.
  • With a pastry blender cut in butter and Crisco until mixture is coarse and crumbly
  • Stir in buttermilk.
  • In a mixing bowl add the remaining 1/2 cup flour.
  • Drop the dough 1/4 cup at a time into the flour.
  • Shape into balls.
  • Arrange all the balls in the pan.
  • Beat egg with water. Brush tops of dough.
  • Bake 15-18 minutes or until golden brown.
  • To make this ahead of time do all steps except the buttermilk, cover and refrigerate until needed.
  • Stir syrup into butter.
  • Transfer to wax paper.
  • Top with another sheet of wax paper.
  • Press into a 1/4 inch thickness and freeze for 10 minutes.
  • Using a rolling pin roll smooth.
  • Remove top sheet of wax paper and sprinkle with brown sugar.
  • Using small cutouts, cut butter into desired shapes.
  • These can be made ahead of time and frozen.

BUTTERMILK SPOON BREAD (more like a souffle – light and fluffy)
7 large eggs
1/2 cup whipping cream
4 cups water
1 1/2 cups buttermilk
1/2 cup butter, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups yellow cornmeal

  • Preheat oven to 350 degrees.
  • Spray 9×13 baking dish with PURE.
  • In a large bowl whisk the eggs and whipping cream together until smooth. Set aside.
  • In a large sauce pan bring the buttermilk, water, salt, pepper and butter to a boil.
  • Gradually whisk in corn meal.
  • Reduce heat and and simmer until thick and smooth, stirring frequently.
  • Remove from heat and gradually whisk the cornmeal mixture into the egg mixture.
  • Transfer the batter to the baking dish.
  • Bake uncovered 30 minutes or until top is golden brown.
  • Let stand 10 minutes before serving.
  • Serve warm.
What makes biscuits rise?
Baking Powder and Baking Soda are both leaveners and when activated creat carbon dioxide which produces the rise. Baking Soda aka sodium bicarbonate has been commonly used for 200 years and works by simple chemistry. It’s reaction is immediate, but does not continue once the biscuits are in the oven. Ironically Baking Powder is the main ingredient in Baking Soda, but baking powder also includes an acid or two. Double acting baking powder is the perfect one for biscuits because it has the immediate acting acid as well as the heat activated acid. In order to use baking powder alone you have to use way too much and it dries out the dough. So finding the perfect combination of baking powder and baking soda is the key to tall and fluffy biscuits.

PERFECT TALL & FLUFFY BUTTERMILK BISCUITS
2 cups flour + 1 cup flour
1 tablespoon double acting baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons butter, diced
2 tablespoons butter, melted
1 1/3 cups low-fat buttermilk

  • Preheat oven to 500 degrees.
  • Spray a 9 inch cake pan with PURE.
  • In a food processor pulse dry ingredients several times to combine.
  • Add butter pieces scattered over dry ingredients and pulse until crumbly.
  • Transfer to a medium bowl.
  • Stir in buttermilk. (Dough will be wet and lumpy).
  • Spray a 1/4 cup measure with PURE.
  • In a mixing bowl add the remaining 1 cup flour.
  • Drop the dough 1/4 cup at a time into the flour.
  • Shape into 12 balls. Shaking off excess flour.
  • Arrange balls (9 around the perimeter and 3 in the center) in the pan.
  • Brush tops of dough with melted butter.
  • Bake 5 minutes.
  • Reduce oven temperature to 450 degrees.
  • Bake another 15 minutes.
  • Cool 2 minutes.
  • Invert biscuits into a clean towel, turn right side up breakaing them apart and cool another 5 minutes.

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Tips on Tuesday ~ Lint Screens


Hosted by Sandra at Diary of a Stay at Home Mom

Do you have a tip on cooking, cleaning, homemaking, kids, marriage, travel or anything that you would love to share? Feel free to join in!

DID YOU KNOW THAT DRYER SHEETS CAN CAUSE
THE HEATING UNIT TO GO OUT ON YOUR DRYER?

You know that waxy feel when you take them out of the box? That substance builds up on your clothes AND on your lint screen. This is also what causes dryer units to potentially burn your house down with it! Don’t believe me? Run water over your lint screen and chances are it will run off the sides instead of going through the mesh. If so it IS definitely time to clean that screen.

Once a week after your laundry is done remove your lint screen and run it through your dishwasher to remove this film with hot soapy water. Some theorize that you will double the life of your dryer!

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Who are you? I'm a Katharine

Mad Men-era Female Icon Quiz…

You Are a Katharine!

You are a Katharine — “I am happy and open to new things”

Katharines are energetic, lively, and optimistic. They want to contribute to the world.

How to Get Along with Me

  • * Give me companionship, affection, and freedom.

  • * Engage with me in stimulating conversation and laughter.

  • * Appreciate my grand visions and listen to my stories.

  • * Don’t try to change my style. Accept me the way I am.

  • * Be responsible for youself. I dislike clingy or needy people.

  • * Don’t tell me what to do.

What I Like About Being a Katharine

  • * being optimistic and not letting life’s troubles get me down

  • * being spontaneous and free-spirited

  • * being outspoken and outrageous. It’s part of the fun.

  • * being generous and trying to make the world a better place

  • * having the guts to take risks and to try exciting adventures

  • * having such varied interests and abilities

What’s Hard About Being a Katharine

  • * not having enough time to do all the things I want

  • * not completing things I start

  • * not being able to profit from the benefits that come from specializing; not making a commitment to a career

  • * having a tendency to be ungrounded; getting lost in plans or fantasies

  • * feeling confined when I’m in a one-to-one relationship

Katharines as Children Often

  • * are action oriented and adventuresome

  • * drum up excitement

  • * prefer being with other children to being alone

  • * finesse their way around adults

  • * dream of the freedom they’ll have when they grow up

Katharines as Parents

  • * are often enthusiastic and generous

  • * want their children to be exposed to many adventures in life

  • * may be too busy with their own activities to be attentive

Take Are You a Jackie or a Marilyn? Or Someone Else?

Mad Men-era Female Icon Quiz at HelloQuizzy

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Then Need to Knead is this wednesday

It’s almost here!! Don’t forget.

The need to knead is almost here. I thought maybe it was time to share with you some food for thought (Pun intended) with a few great resource sites for baking.

  • Recipe Curio has a lot of wonderful tips as well as many vintage recipes
  • Yeast Dough gets down to the basics of the ingredients and how to work with them.
  • Bread World is Fleischmann’s Yeast site for recipes and baking tips.
  • Bread Baking 101 is all encompassing site of information and recipes.
General Tips to remember:
  • Baking in a high place, a dry place or in a place that can have sudden changes in barometric pressure. All these factors can alter how yeast breads knead, rise and bake.
  • To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
  • Water can replace milk. The texture will change a little, but the bread will still be very tasty and good to eat.
  • White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
  • Fats can be replaced with applesauce or prune puree. The texture of the bread will be more dense. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for every 3 tablespoons of fat.
  • Salt is added to yeast breads not only for flavor but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.

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Menu Plan Monday

Weekday breakfasts are always either toast or cereal so I don’t post those. Working from home, lunch is “whatever” so it isn’t definitive either, but weekends are usually a brunch and I will start posting those along with the dinners.

10/13 MONDAY ~ Hot Wings w/ Bleu Cheese Dressing
10/14 TUESDAY ~ Chicken Alfredo Rice Casserole
10/15 WEDNESDAY ~ Meatloaf Muffins & Salad
10/16 THURSDAY ~ Swedish Meatballs & Creamed Carrots
10/17 FRIDAY ~ Twisted Pepper Steak & Rice & Green Beans
10/18 SATURDAY ~ Toasted French Toast & Orange Honey Chicken & Fried Rice
10/19 SUNDAY ~ S.O.S.aka S@#$ on a Shingle & Chicken Fried Chicken w/ Peppered Gravy
SO
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Sunday Scribblings ~ If I had to live at a different time in history

Here’s one of those imagination games that I find so much fun. The exercise this week is to decide what era in history you would choose to live in if you couldn’t live now. Not just when, but why? While you’re at it, how about where? What do you imagine life would be like?

This is such an easy question for me. I always wanted to be a pioneer woman, you know Laura Ingalls, prairie girl marries town hunk, becomes local school teacher, has love of family and friends all around her, knows what to do in any circumstance or who she can reliably turn to for help. Women were strong and in control despite the restraints of political times. all the while still being feminine. They ran the home and often times many other aspects. They did it with love, logic and hard work. I enjoy the simpler ways of life without so many gray areas. Canning, quilting, etc…

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Unconscious Mutterings

I say … and you think … ?

  1. Zoo :: Fun with Kids
  2. Neighborhood :: Watch
  3. Salute :: Military
  4. Immortality :: Never Happening
  5. Dominion :: History
  6. Rhonda :: Help Me
  7. Parties :: High School
  8. Prince of Darkness :: Lucifer
  9. Garbage :: Day is tomorrow
  10. Standard :: Needs to be set higher

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