Homemade Dishwasher Soap

Homemade Dishwasher Soap

1 cup Borax

1 cup Super-Washing Soda

½ cup Citric Acid

½ cup Kosher Salt

Just mix and use 1 tablespoon per load

You can get the Citric acid at Wal-Mart in their canning isle, it’s a small bottle but it is only 2.95 and it is enough for 2 batches that way if you like it you can go online and order it in larger quantities.

White vinegar works great in place of rinse aid, just fill like you would with jet dry. Really works well and is so much cheaper.

Cake – Mom’s Nameless Cake

Cake – Mom’s Nameless Cake      LHC (as revised NCC by 1 ½ times for 13 x 9 pans)

 

1 cup Shortening

2 cups Sugar

4 Eggs

2 5/8 cup Flour

¾ tsp Baking Powder

¾ tsp Baking Soda

¾ tsp Salt

1 1/8 tsp Nutmeg

1 ½ tsp Allspice

¾ cup Nuts

¾ cup Raisins

1 ¼ cup Applesauce

 

Bake at 350 for 45 min.

 

CakeNameless.

 

Garden Notes

Garden notes: started our fall garden seeds today, they are soaking in water and I will plant them tonight. We are planting snap peas, snow peas, loose leaf lettuce, beets, turnips, collards, mustard, carrots, spinach, Heirloom lettuce and green onion. These are in addition to the tomatoes and cucumbers I have already planted for fall.

We currently have cherry tomatoes, plumb tomatoes Cherokee purple tomatoes, corn, cucumbers, bell peppers pumpkin, zucchini, green beans, watermelon and cantaloupe. The herbs we are growing include; dill, basil, oregano, thyme, and rosemary.   We planted cauliflower but the bugs ate it and we had to remove them.

This was the first garden we have attempted and we have learned a few lessons so far; you don’t need 5 cherry tomato plants, 3 green bean plants aren’t enough, pumpkin and cucumber seeds can be easily confused, one zucchini plant is not enough (who knew it would be so tasty) pepper plants need to be started earlier if they are going to make peppers, peas are a cold weather crop, watermelon is just plan hard to grow, and growing your own food is incredibly rewarding!          

Some of the most fun we have had is spending the day in the garden together weeding, planting, harvesting, and planning what to grow next. Sophia loves to play in the dirt and who would guess it I do too. I have rarely felt more fulfilled then when I harvest veggies from my garden to cook up for dinner for my family. I have seen those veggies from seeds through harvest and know they are perfectly healthy never sprayed with chemicals or artificial fertilizers. I can feel good about my daughter grabbing a tomato off the vine and eating there in the garden. 

Something about growing your own food makes you not want to waste even a little bit of it, you stop seeing it as just food and start seeing it as all the hard work it took to get to that point. You look for ways to use it like zucchini chocolate chip cookies, and ways to preserve it like canning and freezing. You turn to friends and neighbors for advice, cook books have become permanent members of my kitchen and the need to preserve my efforts even gave me to courage to ask the young Mennonite lady at my local farmers market if she knew anyone who would teach me how to can. That turned out to be fun, her mom is teaching me and it opened up a whole world of possibilities with in their community.

 

Cake Frostings

Cake – Cream Cheese Frosting 1                                NCC

 

1 8  oz pkg Cream Cheese softened

½ cup Butter or Margarine softened

1-16oz pkg confectioner’s sugar, sifted

1 tsp Vanilla extract

 

Combine cream cheese and butter, beating until smooth

Add conf. sugar and vanilla

Beat until light and fluffy

 

 

Cake – Cream Cheese Frosting 2                                NCC

 

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla extract

 

Combine cream cheese, butter and vanilla, beating until smooth

Gradually add 4 cups Powdered Sugar

 

 

Cake – Vanilla Cream Cheese Frosting                    From a Cream Cheese box

 

1 8 oz pkg Cream Cheese softened

1 tsp Vanilla

5 ½ cups powdered Sugar

 

Combine cream cheese and vanilla, mixing until well blended

Gradually add sugar, mixing well after each addition

12 servings

 

 

Cake – Lemon Butter Frosting

 

6 Tbsp Butter

4 ½  to 4 ¾ cups sifted Powdered Sugar

¼ cup Lemon juice

1 tsp finely shredded Lemon peel

 

 

Drizzle for sweet rolls

1 cup sifted Powdered Sugar

¼ tsp Vanilla

Milk to desired consistency

Just stir and spread

Cherry Upside Down Cake

Cake – Cherry Upside Down                                                                                        LHC?/TWC [I’m fairly sure this at least started from an LHC recipe]

 

14 ½ oz can Sour red unsweetened cherries with juice

¾ cup Sugar

1 ½ Tbsp Tapioca

¾ tsp Ground dry Lemon peel

1/8 tsp Salt

 

1 box Yellow pudding cake mix

 

Mix first group and spread in bottom of 9 x 13 pan

Prepare Yellow pudding cake mix per box

Spoon mixed cake batter on top of cherries – fill corners!

Bake at 350 for 35-40 min.

Cool 15 min.

Invert into platter
Serve plain or with whipped cream, or with ice cream

Carrot Cake

Cake – Carrot                                                                                                     NCC

 

4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

2 cups Carrots finely shredded

1 cup Golden Raisins soaked

 

Add and mix first group

 

Mix dry ingredients together

Add dry in several parts to first group

 

Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.

Or

Bake at 350 for 50 – 60 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above and gradually add 4 cups Powdered Sugar

 

CakeCarrot2.

Carrot Cake 2

Cake – Carrot                                                                                                     NCC

 

4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

2 cups Carrots finely shredded

1 cup Golden Raisins soaked

 

Add and mix first group

 

Mix dry ingredients together

Add dry in several parts to first group

 

Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.

Or

Bake at 350 for 50 – 60 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above and gradually add 4 cups Powdered Sugar

 

CakeCarrot2.

Carrot Cake

Cake – Carrot                                                                                NCC from a Cookbook

 

3 large Eggs – foamy

1 ½ cup Sugar

¾ cup veg. Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cup Flour

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

1 cup Walnuts chopped

1 – 2 cups finely shredded Carrots

1 cup Raisins (gold or brown) soaked

1 cup Applesauce or crushed Pineapple

 

Add and mix first group

 

Mix dry ingredients together

Add dry in three parts to first group

 

Add remaining group

Place in greased 13 x 9 x 2 pan or two 9 inch round cake pans

Bake at 375 for 30 to 40 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above

Gradually add 4 cups Powdered Sugar

 

CakeCarrot1.

Applesauce Cake 2

Cake – Applesauce                                                                                         NCC/TWC

 

½ cup Butter softened

1 cup Brown Sugar packed

 

2 Egg

 

2 cups All-purpose flour

1 tsp Baking soda

¼ tsp Salt

Dash ground Cloves

¼ tsp ground Ginger

¼ tsp Nutmeg

Dash Mace

 

1 ¼ cup Applesauce

1 cup golden Raisins

1 cup chopped Walnuts

 

Cream butter and sugar

Add egg and mix

Add dry ingredients and mix

Add applesauce and mix

Add raisins and nuts – hand mix

 

Makes 24 cupcakes

Bake at 340 for about 17 min.

 

Use Lemon Butter Frosting

 

CakeApplesauce2.

 

 

Applesauce Cake

Cake – Applesauce                                  LHC “From Swansdown Recipe Book – 1935”

 

½ cup Shortening

1 cup Sugar

 

1 Egg

1 cup Raisins cut fine, floured

1 cup Currants or Nuts

 

1 ¾ cups sifted Flour

1 tsp Baking Soda

¼ tsp Salt

1 tsp Cinnamon

½ tsp Cloves

 

1 cup Applesauce (hot, thick & strained)

 

Cream butter and sugar

Add egg, raisins, currants/nuts and mix

Mix dry ingredients together and sift into above, mixing alternately with applesauce

Pour into greased loaf or other pan

Bake at 350

 

Topping (covers two of above cakes):

10 Tbsp Brown Sugar

4 Tbsp Cream or undiluted evaporated canned milk

6 Tbsp Butter

1 cup Coconut

 

Mix well, spread on warm cake and place under broiler for a few minutes until coconut just begins to brown.

 

[I remember this cake best with a lemon hard-sauce topping/frosting – TWC]

 

CakeApplesauce1.