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Tuesday, July 6, 2010

Recipe of the Week

This is one of the favorite breakfasts in our home. Anytime we have a little cream to get rid of we make this. It's incredibly quick and easy to make. Just prep the night before and pop it in the oven the next morning or for a rich dessert. It's great even using older (dried) bread and slightly old cream. And it's dangerously rich and delicious. It's also a perfect brunch or baby shower dish. You'll certainly impress with this one!





Here are a couple updated photos. 



Overnight Caramel French Toast
Ingredients:

French Baguette, better if it's one day old
--you may use French Bread but it is not as effective bcse it absorbs more of the egg mixture


Egg Topping:
2 Eggs
1/3 C milk
1 tsp vanilla
1/4 tsp salt

Caramel Sauce:
1 C brown sugar
6 Tbsp butter
1/3 C whipping or heavy cream
1 Tbsp corn syrup

Directions:
1. Slice bread into 1-1/4" pieces.
2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.
3. Pour into 9x13" glass dish.
4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.
5. Place in 9x13"dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Bake in oven at 400 degrees for 20-25 minutes.
8. It will be hot! Serve and scrape up some the caramel and drizzle even more on. Then when everyone is finished go and lick the plate. Not your plate, the casserole dish. I am not kidding.


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Recipe of the Week

BBQ Chicken Sandwich


BBQ Chicken Sandwich



Bobby Flay's lime-cumin coleslaw recipe


We didn't have the pepper or red onion and it was still good...though I'd recommend following the recipe. It make a ton!


BBQ Chicken in a slow-cooker

**I halved the recipe for 2 large chicken breasts--enough for 4 sandwiches.
--I love this recipe bcse it's easy and you can use frozen chicken!!! I cooked it on low, reviews suggested cooking on high made it too dry. If you find that during cooking it's ready to shred, then shred, cook about 1 hour more, and turn to serve/warm so it doesn't overcook.
--I did not have Italian dressing so I just added about 1/4 cup olive oil, couple tablespoons red-wine vinegar, some Mrs. Dash, 1/8 tsp smoked paprika, salt, and some garlic powder.

Serve on Ciabatta bread. And if you buy them from Costco use the leftover rolls to make the overnight French toast! Print Friendly and PDF

Saturday, June 19, 2010

New in shop

This is the newest item in the shop.

Pink and purple pennant bunting. I LOVE these two fabrics by Jennifer Paganelli. So much so that I requested they be the main fabric selection for my babies quilt.






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Thursday, June 17, 2010

Recipe of the Week




Ultimate Double Chocolate Chip Cookies

Pre-heat oven to 350 degrees

Ingredients:
1 cup butter, softened--almost melted
1 1/2 cups white sugar
2 eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
2/3 cup cocoa
1/2 cup milk-chocolate chips
1/2 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
1/4 cup toffee chips

Directions:
Cream softened butter and sugar w/wooden spoon (a hand mixer or standing mixer works well too, I just like to use the spoon, seems to make a better texture). Add eggs. Mix in salt, vanilla and baking soda. Mix in flour. Mix in cocoa. Fold in chips.

Bake for 8-9 minutes. Cool on pan for 5 minutes before removing, they will continue cooking on the hot sheet without burning up in the oven. This keeps them nice and gooey for days. Store in airtight container. Enjoy! Print Friendly and PDF

Monday, June 7, 2010

How to thin an Apricot Tree

I am not professing to be a pro at this at all. I just thought a visual aid might be helpful for some people out there who need/want to thin their Apricot tree.

You see, I am living in the detached house of my only living grandparent which is a huge blessing. Being close to family is wonderful. And the home is just the right size for our growing family. And one of the best things is the yard. We've been able to garden and spruce up the wildly grown place a bit. It's a bit heaven here. I sit and write this and I can feel the cool breeze of the night and hear the wind gently caressing the leaves of the trees. Another of the greatest features of the yard are these mature trees. Everyday I hear a thud on our roof. I've finally learned that it's falling pine cones hitting the rooftop and sometimes rolling off. But I digress.

There is an apricot tree. Perfect for eating, drying and jam making. Yum! But the better fruit will come from a better tended tree. I called over an experienced neighbor to give me a tutorial and his wisdom on the subject was most helpful.

And today I thinned a tree for the first time ever. Yes, I'm a novice. I'm pretty sure you can find a better lesson on thinning an apricot tree than this one. But they probably won't have cute kids, robins eggs or shady pictures.


Here are the basic steps as how to thin an apricot tree.

First preparatory steps.

Gather the troops!

Don't they all just look thrilled?


Beware of mother Robins and nesting residences. There may also be a few resident spiders as well.


Now for the dirty work.

Apricot trees need infrequent but long periods of watering. The grass around the base takes the moisture before it can really get to the tree so I dug it up a bit and then sprayed it with Round Up to kill it. Because the irrigation does not reach this tree I dug trenches, on either side.

They are about 5 apricots deep. These are used to pool with water. Turn the hose to a flow heavier than a trickle for several hours at a time, in each trench. This need only be one 1-2 times a week, max. The water needs to seep in slowly and really get to the roots. This makes the tree happy.



Now for the thinning part, and consequently the longest.
You have to pick the fruit off. I felt like I was murdering these poor little fruits but it must be done! Get the vengeance out! You have to thin trees in order to let the remaining fruit have space to grow. I read somewhere that although you get fewer fruits they weigh as much as you would if you had a bunch of tiny ones. Plus, who likes to eat a pit with a bit of fruit attached anyhow?

So thin the thing. Take the fruit in between about every 3 inches, see my finger length? Make sure there is a fruit every finger length and then discard everything in between. Just chuck them on the ground below. Try not to hit your kids in the head in the process.

See how the fruit in the middle is gone now! Do this along each branch from top to bottom.


Then enlist your helpers. Boys especially like to pick and chuck things, don't they?

I had to carefully show Samuel which fruits to pick so he wasn't just picking every single one off! It made things go a bit slower but he loved to pull and throw.

Your ground will look like this after a while, several hours for me. Then bribe, pay or force your kids (or yourself :) ) to pick all of them up! If I would have known there would be so many I would have laid down a tarp before thinning to catch all the fruit. The clean up would have been less time consuming and laborious.

Oh, and be sure not to disturb any residences. Mother Robin was just as scared of me as I was of her flying out.

Now wait about a month and watch for growth! Yay!

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Sunday, June 6, 2010

Recipe of the Week


These recipes were passed on by my Aunt and Uncle M. over the Memorial Day weekend. We tried their recipe again this weekend and were just as pleased to eat them as the first time around. 

Pecan Oatmeal Pancakes topped with Bananas and Buttermilk Caramel Syrup

Pecan Oatmeal Pancakes
Yield: about 20 pancakes
4 C buttermilk
3 C quick oats
1⁄2 C white flour
1/2 C wheat flour
2 t baking soda
1 t salt
4 lg eggs
2 T powdered sugar
1 C pecans chopped (try them toasted)

Mix dry ingredients then add eggs and buttermilk. Let oats soak for 5 minutes. The batter will seem runny. Stir before pouring onto hot griddle. 

BEST served with buttermilk syrup (caramel version) AND topped with sliced bananas. 

Buttermilk Syrup
(serves 6-8)

    1/2 C butter
    1/2 C buttermilk
    1 C sugar
    1 T karo syrup
Add
    1T vanilla
    1/2 t baking soda
In a medium heavy bottom saucepan add first 4 ingredients. Mix. Then add vainlla and baking soda.  Cook on medium-low. Stirring constantly, to avoid burning and foaming over, for 5-10 minutes until it thickens and reaches a deep caramel color and the foam subsides.  If you like a thick caramel flavored sauce, boil and stir for longer.  If you like a bit thinner syrup, add a little bit more buttermilk. 

Stir until foam decreases and serve on pancakes.

**If you increase this recipe do so with all the ingredients except do NOT double the amount of soda. Print Friendly and PDF

Friday, June 4, 2010

PDF Pattern NEW IN SHOP






It's here!!! It's finally here! In October my dad generously took step-by-step photos of me sewing the birthday banner that I sell in my shop. And now I've finally made it into a PDF file that can be purchased and emailed right to you! Free shipping! And now you can sew one yourself! Wahoo!

Do you like to sew? Feeling crafty? Would you like to customize your own birthday banner? You easily can with this PDF Pattern.

This pattern is designed to be easily used by all sewing levels including beginners. With over 25 clear and colorful photographs.

Tools and Materials needed are:
--Sewing machine
--Fabric
--Scissors
--Straight pins
--Measuring tape
--Thread
--Felt
--Bias tape
The exact amounts are listed in the pattern.

This pattern is an Adobe PDF file. You will need Adobe Acrobat Reader to view and print this pattern--available free at www.adobe.com.

This pattern is for personal use only. It is not to be shared, copied, emailed, or sold. It took many hours to develop this pattern and it is copyright protected. It cannot be used to sell any banners on Etsy or elsewhere. I will consider granting permission to use in large group settings such as a craft night or church group. Please email me first. Thank you!

Check it out here. And thank you to my dad, Dave & Georgia of this shop, and Carrie, Rachael and Ashley who were my "testers." Thank you!

Happy Sewing! Print Friendly and PDF