Brownies for Christmas - I finally found a recipe

I have thought and thought about my blessing.

And the only one I can think about is my family --  I am so thankful for my family.

So, here is to my family --- Brownie Biscotti - I found this recipe and it has everything I love -
Brownies and hot chocolate and family.

Brownie Biscotti

Ingredients

1/3 cup butter

2/3 cup sugar

2 eggs

1 tsp vanila

1/3 cup  baking cocoa powder

1 3/4 cup flour

2 tsp baking powder

1/2 cup mini chchoclate chips

1 egg yolk beaten

1 tbs water

Directions

Beat butter till creamy and add sugar and baking powder.

Beat in eggs and vanilla.

Add cocoa powder and as much flour you can with mixer.

Then add  and stir remainder of flour by hand.

Stir in chips

Divide dough into 2 equal parts.

Shape into 2, 9 x 2 x 1 inch loves.

Place on baking sheets, 4 inches apart.

Brush loaves with yolk mixed with water.

Bake 375 for 25 minutes.

Cool on sheet 30 minutes.

Slice diagonally.

Lay cut side down and bake 325 for 15 minutes.


Turn over and bake another 15 minutes until dry.

Cool and individual wrapped parcels that can be eaten alone.  Will keep until Christmas

yes, it is soon the holidays!

This is my mother in law's recipe.  It is a hit everywhere it is served

I serve this on small baget that are sliced.

CRAB MOLD - Iris Brown

1 8 oz. cream cheese             

1-cup mayo.    

1 can cream of celery soup                          

1 can shrimp or crab with liquid

1 pkg. Knox Jell-O - (1 T.) dissolved in 3 T cold water

3 green onions, diced

Heat soup and blend in the cream cheese.  Add Gelatin and other ingredients.  Put into the mold.  Makes 8 small or 1-quart mold.  Can be frozen (But, i don't like it when it thaws out).  Serve with crackers

spinach lasagna - Wow!

Years ago, I was looking for a meatless recipe to serve my family.

Then I found this -  What a hit.  

Now all my kids ask for it -  for their Birthdays, even when they have a choice.  So, I thought you might like it.  

I have reformated it, because I am allergic to Tomato Paste, that why there is Tomato Sauce.

Spinach Lasagna  Carol Jean Brown

1 Pkg. Spaghetti Sauce Mix

1 15 oz tomato sauce

1 3//4 c. Water

2 eggs

1 lb. cottage cheese

1 -10 oz. pkg. Spinach, Thawed and drained

1/2 c. Parmesan Cheese

1/2 lb. Mozzarella Cheese

1/2 to 1 lb. uncooked lasagna noodles

Empty sauce mix into tomato sauce, Heat until blended.  Remove from Heat

Beat egg in bowl, add cottage cheese, spinach and 1/4 c. of Parmesan cheese

Lightly grease a 13 X 9 Pan.  

Coat bottom on pan with tomato sauce mixture.  

Layer noodles, half the spinach mixture, then top with mozzarella Cheese, then spoon sauce (1/2 of the total).

Repeat layers.

Sprinkle with Remaining parmesan cheese.  

Cover with Aluminum Foil. 

Bake at 300 degrees for 1 hour 

Must stand for 10 min.

(this of course is better the next day) like all tomato products. 

Yes, Yes, Yes

sorry I forgot the mushrooms.

1 cup of chopped mushrooms

Then add everything into the pumpkin

Pumpkin --- It's Halloween - YEAH

DINNER IN A PUMPKIN - -- YEAH 

So, it is the time of year for Pumpkin---

Buy one from the store, make sure it is the right size for your family.

1 pumpkin

Make sure you have cut the lid with a notch, so you can put the lid back on.

Know for the filling:

1 lb. hamburger

1 small onion

1 cup cooked rice

1 can of cream of mushroom

1 TBS soy sauce

2 TBS brown sugar

Start by  clean out -- all the icky stuff out - we call it guts.  Then put a face on it with permanent ink, on the outside.

Then fry up the hamburger and the onion.  Add all the rest of the ingredients.

Put the filling in the pumpkin -  you can make 2 batches of filling if you need to, I used to put 3-4 batches of filling, when you have teenagers.

Put on a cookie sheet - covered in foil.  

Bake 350 degrees for 1 hour -  plus or minus 1/2 hour, depending on the size of the pumpkin.

When serving, put the pumpkin out and serve the filling, cut the pumpkin for each serving.  

This is a great activity to do with your kids.

OOP'S I forgot

The Waffles are to be eaten as they are ---- Not with Syrup or Jam or other items.

Just plain waffle.   They are like pound cake.

Sorry, I didn't include in the recipes.

YUM - Waffles to go

I met Veronique quite  a while ago.  But, the story goes - I had cookies that could be cook in the waffle maker.

Yup, no eat from the oven during the week.  Veronique told me that she had a recipe that was much better.

Wow!  What great waffles.

So, for you who need waffles to go, early breakfast, or just snack.  Here you go, waffle that can be taken anywhere.

(Yes, I made these for my kids during early morning Seminary)

Belgium Waffles  - Veronique 

Separate 9 eggs, beat the whites until they are stiff

In another bowl, beat all the yokes plus 2 cups of sugar.

Beat until light in color.

Add 1 lb. Butter, softened

1/4 tsp salt 

4 cups flour

1 tsp of vanilla

Cook in a waffle iron.  Cook until brown.

They are really fragile while they are hot.  

When they are cool, they won’t crumb as easy.

Store in foil or tin box.

(There was never enough to store anywhere -  Thank Veronique)

7 Layer Taco Mix

Seven Layer Dip

 I know, I know -- It is to early for seasonal favorites -  But you, know, you need this recipe.

I have served this so many times, wedding receptions, fun get togethers, 1/2 for a no cook night.

Now you have no excuse for now having some now !   

Yeah!

INGREDIENTS

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa

Applesauce - for cookies also

I have been looking for an Applesauce recipes for Years.  I mean years.


So, when I found this one, I was thrilled. 


My Grandma R. used to make this recipe.  We would go to our Grandmothers once a year.  Spending time and learning thing that only a grandmother can teach.  


From Grandma R. I learn to embroider.  Thank Grandma - for the cookie also

Applesauce Cookies

2 cups flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon baking soda

1 cup applesauce

1 12-ounce bag chocolate chips

Combine all ingredients in a large bowl. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees F. for 10 to 15 minutes, until just golden brown.

Pumpkin Cookies

Have you ever had a craving that wouldn't go away?  Even in the summer.

Here is my pumpkin choc chip cookies - Enjoy

Pumpkin Chocolate Chip Cookies – Carol Jean Brown

2 squares butter                                    

1-cup sugar

1 cup pumpkin                                       

1 egg

1 tsp. vanilla                                           

1 tsp. baking powder

2-cup flour - or more                             

1 tsp. cinnamon

1 tsp. soda                                              

1/2 cup chocolate chips or more

1/2 tsp salt

Cream butter and sugar.  Add remaining ingredients except chocolate chips.  Mix well.  Add more flour if necessary.  Not too much, or they will become tough.   Add chocolate chips and mix lightly.  Drop by teaspoonful.  Bake 350 degrees for about 10 minutes.  Cookies will be cake like when done.

Tootsie Rolls

What a really great thing is tootsie rolls.

If you an melt butter, this is still your recipe.

Tootsie Rolls

Melt:
4 Tbs Butter
6 Tbs cocoa

Add"
1/2 cup Karo Syrup
1 tps. vanilla

Stir in:
3 cups Powdered sugar (Blend first)
3/4 cup instant milk (Blend first)

I blend the powder sugar and milk - place in blender and mix for a while,  If you don't you will be picking little while lumps - you can't knead out.

Knead until sugar and milk are mixed.

Roll into ropes.  Cut in desired length.

Wrap in wax paper.  Store in air tight container.


We never wrapped our treats, because they were all eaten --- yeah for teenagers.

Now, I wait for grandkids

New Post - Today

After 2 hospital visits, I am now free.

What great blessing I have.  I have 2 grandson and myself left from a hospital.  I have thought and thought about what I would like to give you, which does seem much, so I will be giving you thought and prayers of myself.

Next week, back to recipes.

Love ya,
cj

May all your Mousse be Chocolate -- Just like the Commerical

I love Chocolate.  

As I have been confined with illness for the last 3 weeks, I just can't believe there isn't any Chocolate in this House.  This must be a crime.  As I spoke with my Sister, she told me I would never get well, unless I have Chocolate.  Yes, I sent my beloved Husband out with instructions on what to bring back - and first on the list -- you guessed it - Chocolate, now maybe I will get better.  

This recipe is the easies and richest of all my recipes.  

If you can boil water, you can do this.  

You keep several recipes that are just so simple, but are so showy that it boggles the mind.  

I hope I will be up again just to make Chocolate Mousse --- Keep this recipe close -- you will use it over and over again. 

CHOCOLATE MOUSSE - Carol Jean Brown

1/4 cup sugar                                  

1/3 cup water

1 1/2 cup heavy cream                  

1 - 6 oz. pkg. choc. Chips (semi  sw.)

1/2 lid of Rum extracts                      

3 egg yolks

1/2-cup almonds (opt) chopped

Combine sugar and water in small saucepan and boil for 3 min. Set aside to cool.  

In a large bowl whip cream until very stiff.  Chop chips in blender until very fine.  

Pour hot mixture in the blender.  Blend.  

Add a little of the hot mixture to the eggs and then Add egg yolks and rum extract and almonds into the blender. (This way your eggs won't cook or scramble)   Fold choc. Mixture (From blender) to cream.  

Mix.  

Freeze or chill, in mass or individual dishes.  Excellentt both ways. 

Sourdough - Waffles - Yum!!

The Pioneers used to carry their Sourdough starter in their flour sack --- they would make a light dough, and push in into the sack to be protected.  And, in order to activate it - just adding enough water.  Before making their bread - pinching off a small amount, mixing into a starter again.   This was used 3 times a day - therefore, no need to place in the fridge.  

Yes, cowboys used to sleep with their starter.  It was guarded and kept safe.  This was their prime source of food. 

My grandfather always had to make sure the door to his trailer was shut --- because the horses would break in - and eat the starter, and they weren't always careful, and broke his crock.  Yes, they did get chewed out, by my grandpa.  It is a lot like sour mash for horses.  

Back to sourdough - there are some more warnings about Sourdough --- It does tend to cause loosing of bowels, if you eat to much of it -- and you aren't use to it.  

If you have continued with feeding and then using all-  but a 1/2 cup starter - then re-feed this 1/2 cup so you have a starter in your fridge - You have learned all the essences of this wonderful skill.

If I was to have only Sourdough recipes it would be for ---- Waffles.  Because there aren't many of us here anymore --- I cut this recipe in half. 

Sour Dough Waffles

Overnight sponge:

2 cups  All-Purpose Flour

2 tablespoons sugar

2 cups buttermilk

1 cup sourdough starter, straight from the refrigerator (not fed)

Waffle or pancake batter:

all of the overnight sponge

2 large eggs

1/4 cup vegetable oil or melted butter

3/4 teaspoon salt1 teaspoon baking soda

1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. 

The leftover amount, from the fridge, you can re-feed and then return to the fridge after it has spent sometime in the warmth.  

Do not place any milk products into the starter, unless you are cooking it --- Sourdough starter is only flour and water, and sometimes yeast.  To add milk would cause it to be polluted. This is very important.

2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3) Cover and let rest at room temperature overnight.

4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

5) Add the salt and baking soda, stirring to combine. The batter will bubble.

6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Sourdough - tutorial - Grandpa Rasmussen

As I have spoken of my Grandpa, who was a sheepherder. He started my long love affair with all things sourdough.  No this isn't a picture of my Grandfather - but an example of the trailer he lived in, and we visited. 

Grandpa was the shepherd of a flock of sheep, that were located near the Strawberry Reservior. We would go up to his trailer on Sundays. We brought fresh fruits and vegetables and he always made us sourdough biscuits.

His cabin was very small. Upon entering you were in the kitchen, which had a wood burning stove, then a place to sit, that a table would pull out, to make a place to eat. Above that was his bed. He had storage under the bed.

Every time we went, he had doubled his sourdough so he could make us biscuits. How he ever knew when we would come --- I never knew.  But, he was always prepared for us.  

As 4 rather starving teenagers, we would lie on the bed and watch him make the biscuits.

I remember watching and taking notes - He would start with the sponge or starter then he would add  3 fingers of sugar, one of salt. Enough flour to make a dough. Then, he would dip the biscuits into warm butter, and then let them sit for a while, and then bake in this really warm oven. The price we paid to learn this, was to be overcome with heat. As the trailer became so warm up on the bed.

We then ate Fried mutton, sourdough biscuits with Strawberry jam.

Now, if you are a purist at heart-  Please don't read any further.  

I start my own sourdough, every winter.  I don't buy a starter, and occasionally I have gotten one from a friend.  But, it is just easier, when I get homesick, to start my own.  

I have a clay crock that I add: 1 cup of water,  1 cup of flour and 1 tsp. of yeast.  I let this sit for at least overnight.  I mix with a wooden spoon, and cover with a dishtowel, until needed.  

All it takes to keep it alive - is a little flour and water - in equal parts. 

If you are not going to use it for a few days,  place the starter into a jar, with a plastic lid or piece of plastic and store  in the fridge.  To revitalize it,  just place the starter back in your crock or bowl, add equal amounts of flour and water, and let sit, (if you do this in the morning - you will be able to use it in the evening). 

I make bread, waffles, biscuits - etc.  If you want some really good recipes - check out King Arthur Flour - this site is excellent.  

*Remember when making sourdough - you can not use metal utensils to mix or store - as they poison the sourdough - and possibly you.  

*You will want to keep your cooking and prep area clean -- exceptionally clean, and you are growing a live organism, and it will take whatever you feed it.  Also -- clean all your kitchen supplies and wipe up spills - or you will have concrete on your items - until soaked off.  A bowl of hot sudsy water makes this easy.  

Back to grandpa --- I have found a recipe for his biscuits --- under the name of Angel Biscuits - 

Sourdough Angel Biscuits - this is one of my favorite ---

12 -14 biscuits 

1 cup sourdough starter (active and bubbly)

1 teaspoon sugar

1 teaspoon dry yeast

2 tablespoons lukewarm water

4 tablespoons shortening

1/2 teaspoon salt

1 teaspoon baking powder

1 1/4-1 1/2 cups all-purpose flour

1/4 cup melted butter or margarine

1  Measure sourdough starter into mixing bowl.

2  Add sugar.

3  Dissolve yeast in warm water.

4  Add to starter.

5  Cut shortening into mixture of salt, baking powder, and flour until it    resembles coarse cornmeal.

6  Add to starter mixture, stirring well with a fork.

7  Turn out onto lightly floured surface and knead gently, adding more flour if necessary.

8  Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.

9  Dip in melted butter and place in a greased cake pan with edges touching.

10  Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.

11  Bake at 400 degrees F for 20 to 25 minutes or until golden brown.

Thanks Grandpa --- I do love you still- cj

Dutch Oven Bread - Cheryl Style

Have you ever had a day - where you need to clean, but will do anything to avoid it. Well, today is that day. So why not blog about it.

I don't mind cleaning - I love to move furniture around. But, unpacking boxes, and finding places for all of the other stuff is just discouraging. I think --- can't I just get one of those closet make-overs, and put everything in it's place., and, throw away the junk?

Then I remind myself, I need some of this stuff.

What item or pan can't I live without?

That would be my cast iron pan, the medium one, maybe the dutch oven, which is wonderful, or the small egg pan. If I only had a few pans, It would be my large stock pot, medium and small cast iron. Then if allowed another pan - my cast iron Dutch Oven.

My Grandfather was a sheepherder and he had cast iron only. They, of course, wear like iron. (Duh)

Everyone is so afraid of treating them. The new cast iron are already seasoned and all you need to do spray with oil and use. You can use them on the Stove, in the oven, or over a fire while camping. Great Items to have.

To clean all you need to do is wash with soapy water and a brush. With any stuck on mess boil it off (with water), and wash with soapy water and a brush.

Making sure you rinse well. THIS IS IMPORTANT.

Then, put back onto the stove, and burn all the moisture off -- yes if you just hand dry it, it will rust. DO NOT PUT IN THE DISHWASHER !!!!

Then spray with Pam. You can then wipe the Pam off, if the pan isn't used within a few days.

What do I cook in my cast iron? Everything. Meats, eggs, vegetables, breads, desserts, etc.

Oh- if you have lack of iron issues, using a cast iron will increase your intake, and help resolve that issue.

My favorite recipe to cook in my cast iron --- Cheryl Cardon's Bread. Yes, it is in the Dutch oven cast iron. But, it is wonderful

CHERYL'S BREAD - Cheryl Cardon

3 cups very hot tap water 1/2-cup butter
1/2 cup sugar 2 1/2 tsp. salt
2 pkgs. Yeast 9 1/2 cup Flour


In large bowl combine hot water, butter, sugar and salt. Stir until butter is melted. Stir in yeast, let set 15 min. until bubbly.

Beat in abt. 5 cups of flour to make a thick batter.

Stir in the rest of the flour. Mix until completly kneaded. (I do this with my mixer) Place in greased bowl.

Turn over to grease top.

Cover and let rise until double, abt. 1 1/2 hours.

Punch down.

Grease the inside of the Dutch Oven, place a sheet of foil, cut to fit inside the bottom of the Dutch Oven and grease it also. (If I am in a hurry, I heat the dutch oven up a little bit to aid in the rising process)

Grease the lid. Let rise until the dough pushes up the lid by abt. 1/2 inch.

Bake covered in 375 Degree for 12 min.

Remove lid and continue to bake until loaf is golden brown. 30-35 min.

Remove bread from oven and turn out to a rack. Slice.

This is truly wonderful --- Happy Finding new places for good stuff.

Favorite Muffins -- Even when it is snowing

It's snowing again - time for more comfort food.

I love Breads of all kinds, but muffins are especially wonderful, because they are so quick and easy to make.

When I was growing up, my mom worked full time and so she would cook the same items. The menu didn't vary very much.

I decided when I was married I would try all sorts of new recipes. I did. I also became a cookbook collector. Making items from this and that book.

It got so bad that I couldn't remember which recipes I had tried and which ones I hadn't. My children would ask me to make something, and I couldn't remember making it or worst yet, which book it was in.

So, I started collecting my recipes on the computer. And, it helped me keep the ones I had selected that were special and my family loved. And, I could hand them out easily when someone requested a copy. It also was easier to find keep them apart from the general cookbooks. This is one of the recipes I tried and liked.

This recipe is really good, because the muffins are moist and delicious, and with the cinnamon-sugar topping (dipped first in melted butter-it adds a wonderful touch).

I have made these for years, but ask my kids, they will tell you, they never have tasted themse.

I guess making so many different recipes did have it's drawbacks.

French Muffins – Carol Jean Brown

INGREDIENTS:

* 1 1/2 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons baking powder
* 1/4-teaspoon ground nutmeg
* 1/8-teaspoon salt
* 1 egg, lightly beaten
* 1/2-cup milk
* 1/3-cup butter, melted
*
* 1/4 cup white sugar
* 1/2-teaspoon ground cinnamon
* 1/3-cup butter, melted

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a medium-mixing bowl, stir together flour, 1/2-cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes.

Meanwhile, combine 1/4-cup sugar, cinnamon when muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture.

Serve warm, if possible.

A Long Bratten Winter

Winter always seems so very long. I know it is because we end up taking parts of spring and fall, but winter is just to long.

My heart and head start looking to comfort foods. Things to eat that are truly good and hearty, and warm, but mostly satisfying.

In Salt Lake City, there was a incredible fish restaurant, by the Name of Brattens. This restaurant opened my eyes to really good fish, Haddock, Halibut, clams . . . etc. (I loved the Haddock, served with drawn butter)

The entire menu was fish. But, you really went there for the Chowder.

I was able to get this recipe from Fred Wix - I have several recipes from Brattens, and I treasure them all. The building is still there, and every time we are in SLC, we drive by, you never know. It might start up again.


Bratten’s Clam Chowder - Fred Wix

1 cup onion, finely diced
1 cup celery, finely diced
2 cups potatoes, finely diced, but not as “finely” as above
2 can clams (minced), 6 1/2 oz size
3/4-cup butter (the real stuff)
3/4-cup flour
1 qt. half and half cream
1 1/2 tsp salt
2 Tbs. Red wine vinegar
Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover. Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth. Stirring constantly, slowly add cream. Cook and stir with a wire ship until thick and smooth.

Add the vegetables, juice.

When it is thick enough add clams. Heat through. Add salt, pepper. Makes 8 servings.

Serve with crusty bread and salad.

Yes, the Husband puts in Red Wine Vinegar in his Chowder. I do forgive him for this.

Seriously good - Fry Bread - I love Simple dinners

Back to cooking we will go. And, just for fun, make a Navajo Taco. That way you have something special and the family think you are working so hard in the kitchen.

Yes, you can sprinkle flour on your face, and pretend you are exhausted.

I love this recipe, Navajo Fry Bread, it is simple to make, and simple to eat, as in a pizza, taco, or a treat.

No rising, just make and cook.



Navajo Fry Bread

4 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups warm water

Oil for deep-frying -

In a large bowl, combine flour, baking powder, and salt. Add water in small amounts, mixing between each addition. Knead dough till soft but not sticky. Cover and let stand 15 minutes.

Pull off egg-sized balls and roll each into a round about 1/4 inch thick.

Prick with fork 3 or 4 times to allow dough to puff up when it is fried. Deep-fry in hot oil in heavy skillet.

Serve spread with jam, or sprinkled with powdered sugar or salt. Makes 16 to 20 rounds.

*I also serve this for dinner - topped with Fried Hamburger, Beans, Lettuce, Tomatoes, Sour Cream and of course, salsa.

This again is a recipe that won't keep - but there isn't usually anything left over.

Enjoy -

Holidays are over --- Back to cooking

I love Christmas and all that surrounds it. It lights, the tree, the food, but mostly the spirit of love and being with my Family.

And, because I cook so much for Christmas, I tend to stop making meals for about 4 weeks. Yes, we still eat. But, we are back to just simple, no fuss food.

Then after 4 weeks, I am tired of the same old stand byes. I then start looking around for things I love, and searching for new recipes. I have/had a friend who gave me this recipe. What a life saver. This is great for an after school snack.

I was speaking with several people on how to keep Boys full. This is the way.

Yes, this need to be eaten up soon -- They don't keep. You may want to half this recipe.

SOFT PRETZELS-Ellerene Searle -

1 1/2 cup warm water 1 tsp. salt
1 pkg. yeast 1 egg
3 1/2 - 4 cups flour 1 tsp. sugar


Dissolve yeast in water. Combine salt, sugar and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn on to a floured board and knead until smooth. Place in greased bowl. Cover, rise until double in bulk 45-60 min.

Dough is ready if mark remains when touched. Punch down dough.

Cut into 16 equal parts. Roll each part into 18-inch long ropes. Twist each into pretzel shape. Place on greased baking sheet.

Brush with egg and sprinkle with salt(sea salt or a larger type salt works better otherwise you think there isn't salt on it).

Let rise a little and Bake at 425 degrees for 15 to 20 min.

**If you prefer just bake, plain or after baking try cinnamon and sugar sprinkled on (after a wash of butter)

Have Fun!

New Year's Resolution - Turning Guilt into Vegetables

Every year we start out making new Goals, and resolution.

And, of course, the same ones are listed every year,

Lose Weight
Be kind
More Exercise
Safe money

I even used to Remember what I had accomplished the year before, and then counted that as my accomplished goals for the year. This worked only when I did something grand, or achieved something memorable.

What was I to do? --- I needed a new goal --

I was reading a blog from one of my Daughter’s friends, (Thanks Bethany), when I happened on what was the best goal to have . . . Eat more vegetables --- Start with Carrot Cake.

I have the best recipe for Carrot Cake, Thanks to my Sister in Law.

I love this cake, and yes, it contains vegetables. And for some Reason, it only will work in a bunt cake pan.

Start a new campaign - eat vegetables - And help attain your goals.

Happy New Year


CARROT CAKE - PAULINE BROWN – Carol Jean Brown

Beat until thick and lemon-colored 4 eggs
Slowly beat in 2 cups sugar
Add while beating 1 1/2 cups salad oil
Add 3 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
Fold in 2 cups grated carrots
& 1 cup chopped walnuts

Bake at 350 degrees for one hour. (I have had better luck baking this in a bunt pan rather than a regular cake pan.)

FROSTING; Cream together 8 oz. cream cheese and 1/4 lb. butter. With electric beater, add 1 lb. box powder sugar and 1 tsp. vanilla.