Pie – Cranberry-Apple TWC
1 9” 2 9” Size of pie plate
2 ½ 5 cups Apples – peeled and sliced
2 ½ 5 cups Cranberries
5/8 1 ¼ cups Brown sugar packed
1/3 2/3 cup Flour
½ 1 tsp ground Ginger
½ 1 tsp Nutmeg
<¼ <½ tsp Mace
Pour into pastry lined pie plate
Add cover crust and slit
Place on cookie sheet (to catch any drippings)
Bake at 400 for 15 min.
Bake at 350 for another 45 min.
Cranberry Sauce TWC
12 oz pkg Cranberries – Fresh or frozen
¾ cup Orange juice
½ cup Water
1 ¼ cup Sugar
Wash and sort berries – removing any bad berries, stems and any foreign matter
In a large saucepan, add juice, water and sugar – bring to a boil stirring to dissolve sugar
Add washed berries & continue at high heat
When returned to a boil, turn down heat with almost constant stirring (to prevent boiling over)
for at least 8 to 10 min.
Even though the package says 6 to 8 minutes, I find the skins are not done enough.
If you prefer the sauce a little less thick, use ¾ cup of water rather than ½ cup.
Grated orange rind is good added after sauce is cooked.
Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. The motto of this book is “Recipes that celebrate fresh, local foods in the spirit of More-with-Less” I found this to be spot on.
I got this cook book as a birthday gift in early August. I started cooking in the summer section and found the recipes easy to follow and informative. I also like that the authors include mini stories throughout each chapter. I found this book to be great for people who have their own gardens or just want to eat things that you can find at your local farmers markets in season. This is pretty economical because you can buy most produce at farmers markets; farmers market produce is priced just about the same as produce in the grocery store and you get to ask questions about how the food was grown. Most organically grown produce is cheaper than what you get in the grocery store. To save even more money grow them yourself. I have found great tips on how to store and preserve food in this cook book. Each season includes recipes on canning and preserving. I look forward to cooking my way though the other seasons and will update you on how it goes.
Benefits for Mother and Baby:
• Fewer viruses
•Lower incidence of respiratory illness
•Reduction in ear infections and meningitis
• Breastfed children have a 20 percent lower risk of dying between the ages of 28 days and 1 year (SIDS)
• Breast milk guards against invading germs and results in a natural buildup in babies of protections against many forms of illness
•Breastfeeding may protect babies from developing allergies
•There is a connection between breastfeeding and cognitive development (greater intelligence)
• Breastfeed babies have a lower incidence of obesity as a teen or adult.
•The longer women breastfeed, the greater the mother’s protection against breast and ovarian cancers.
Breast milk is 100% all natural, preservative, chemical and dye free. Human breast milk is the healthiest milk for human babies much like cat breast milk is the healthiest milk for kittens. Breast milk contains over 100 different ingredients not found in formula. Breast milk is always ready, premixed and the perfect temperature. Breastfeeding burn 500 calories per day (more than the 300 you need when you are pregnant) so it helps mom to lose the weight from having a child. Breast milk is always changing to accommodate the child so if your child needs more fat in the milk your body with automatically accommodate.
Good places to go for help www.kellymom.com , your local hospital, WIC office (even if you don’t qualify for WIC their lactation consultants will be happy to answer your questions.)
Canning with the Mennonites
What do you learn when you can with old world Mennonites? First you have to have the courage to ask them to teach you, that’s hard enough. Walking into the local Mennonite owned farmers market to ask if someone can teach you to can you have to wonder what they are thinking of you. Silly English woman doesn’t know the basic stuff about a kitchen, her mother must not have taught her anything. Well at least that’s what I figured was going through the young women’s head as I stood there. Just two weeks earlier I had walked into a Mennonite owned bakery not far from my home to ask if anyone could hem a dress for me, which turned out nice too. So I was hoping that I would have a similar experience. The young lady took my name and number and said she would ask around and get back to me. About a week later I got a call from a wonderful older woman who was willing to teach me. We started with salsa, she grew the tomatoes herself and we used Mrs. Wages salsa mix for the rest because she said when she makes it from scratch it doesn’t taste as good. She showed me how to blanch and peel tomatoes and that plumb tomatoes are the best for canning. She showed me how to scald the jars and set up your water bath canner which she just uses a pressure canner without the seal. As we worked we talked about gardening, children, family size and what all I wanted to learn about. She had nine children only one of whom still lives at home. This turned out to be the nice young lady from the farmers market I spoke to a week earlier. She used to can a lot more when all the kids were still at home now she only does a few things. We talked about gardens, I went on about mine explaining that this was my first year and it wasn’t nearly big enough, she talked about hers which was huge but provides for her family and some of her children’s families that share the same property. She mainly tended the flower gardens now and left the food growing, up to the younger people. We found we have more in common than we thought; we have the same views about TV, and cooking from scratch and living a more simple life when you value the land.
A mini lesson in patients
As wonderfully delicious as it smells you can’t drink it before it cools or you get burned. This applies to our lives in many ways, you don’t always get physically burned but there are always consequences for impatience. For example if you lose your patience with you child you will have the consequence of a grumpy baby. Have you ever tried to rush through baking? You end up with an underdone mess. The main issue here is to be patience and wait stop trying to rush though life and enjoy what each day brings like the cup of coffee in the morning it’s worth it.
Stuffed Acorn Squash
2-3 medium acorn squash
1 pound sausage
2-3 apples peeled, cored and cut into small chunks
½ large onion chopped
½ cup plain bread crumbs
½ cup maple syrup (pancake syrup will work too)
Cut squash in half turn upside down and place on greased cookie sheet
Bake at 350 for 40-50 minute
Add apple and onion continue cooking until onion has gone translucent
Add ½ the maple syrup and all the bread crumbs
Remove from heat
Turn your cooked squash over and drizzle syrup over the halves then stuff with sausage mixture.
Drizzle any remaining syrup over the stuffed squash
Cover and bake at 350 for 20 min.
Cookies – Chewy Oatmeal-Raisin – Grandpa’s Favorite TWC
1 cup (2 sticks) Butter (with salt added) – softened
1 cup firmly packed light Brown Sugar
2 Eggs (medium)
1 teaspoon Vanilla extract
¾ cup all-purpose Flour
¾ cup White whole-wheat Flour
1 ½ teaspoon Baking Soda
½ teaspoon Salt
3 ½ cups Rolled Oats (instant/quick oats)
1 ¼ cups (1/2 box) or ½ pound Golden Raisins*
¼ cup Orange juice (with lots of pulp)
- Heat oven to 350 degrees F.
- Beat together butter and sugar until creamy.
- Add eggs and vanilla; beat well.
- Add flour, baking soda, and salt; mix well.
- Stir in oats; mix well. (By hand or power depending on mixer capacity – very stiff.)
- Add raisins and orange juice; mix by hand until raisins about evenly distributed.
- Drop by slightly rounded teaspoons onto ungreased cookie sheets (dough is quite sticky).
- Bake 10-12 minutes (until just beginning to brown – bordering on not fully cooked by touch test)
- Cool at least a minute on cookie sheet; remove to wire rack to finish cooling.
Makes about 5 dozen.
*Substitute regular raisins, chopped nuts, chocolate chips or butterscotch morsels, or mix as desired.
Cookies freeze well. Thaw in refrigerator. They store well in refrigerator too.
Cookies – Lemon Squares NCC
6 Tbsp Butter
½ cup Sugar
¼ tsp Salt
1 cup Flour
Cream butter, sugar, salt – beating until fluffy
Put dough in bottom of 8 x 8 x 2 pan
Bake at 350 for 15 min.
2 Eggs beaten
¾ cup Sugar
2 Tbsp Flour
¼ tsp zest of Lemon
3 Tbsp Lemon Juice
¼ tsp Baking Powder
Beat 3 minutes
Pour over baked layer
Bake at 350 for 25 – 30 min. more
Cut into squares
Cookies – Hungarian Butter TWC
1 cup Butter, softened
2/3 cup Sugar
1 tsp Vanilla extract
2 ½ cup All-purpose flour
½ tsp Salt
½ tsp grated Lemon zest
Cream butter and sugar
Beat in egg and vanilla
Add flour, salt, lemon zest and mix in
Divide in two
Roll out thin
Cut equal number of disks and rings (donut cutter with and without center)
Bake at 375 for 8-10 min. on greased sheet
While still warm, place ½ tsp preserves in center of each disk
Sprinkle chopped nuts on preserves
Sprinkle powdered sugar on top