Saturday, March 30, 2013

Banana Pudding




6 bananas

2 small boxes instant vanilla pudding

1 box vanilla wafers

6 cups milk


Mix pudding according to instructions. Layer wafers, banana slices and pudding. ending with pudding on top.


(If you use non-fat dry milk, mix the milk first.)

Because this recipe is fairly quick and easy to make, it would work well for a novice cook or in a pinch when a quick dessert is needed. It would also work in a camping situation. It's something that I got to try for the first time while attending a scout training and was really yummy.

Tuesday, March 26, 2013

Happy Birthday to

Today is the poet Robert Frost's birthday.

I remember well sitting in English class and listening to some of his poems being read by the teacher. I remember the dread of having to figure out which poem to choose to memorize and recite before the class. I was highly disappointed when my two top picks were snagged out of my reach. Those were  "Stopping by Woods on a Snowy Evening" and "The Road Not Taken".  Instead I was given "Asking for Roses" and here is the poem for your enjoyment.


"Asking for Roses"

A house that lacks, seemingly, mistress and master,
With doors that none but the wind ever closes,
Its floor all littered with glass and with plaster;
It stands in a garden of old-fashioned roses.

I pass by that way in the gloaming with Mary;
'I wonder,' I say, 'who the owner of those is.'
'Oh, no one you know,' she answers me airy,
'But one we must ask if we want any roses.'

So we must join hands in the dew coming coldly
There in the hush of the wood that reposes,
And turn and go up to the open door boldly,
And knock to the echoes as beggars for roses.

'Pray, are you within there, Mistress Who-were-you?'
'Tis Mary that speaks and our errand discloses.
'Pray, are you within there? Bestir you, bestir you!
'Tis summer again; there's two come for roses.
'A word with you, that of the singer recalling--
Old Herrick: a saying that every maid knows is
A flower unplucked is but left to the falling,
And nothing is gained by not gathering roses.'

We do not loosen our hands' intertwining
(Not caring so very much what she supposes),
There when she comes on us mistily shining
And grants us by silence the boon of her roses.
Robert Frost




Baked Ham with Apple-Mustard Glaze


1 (4 to 5-lb.) fully cooked boneless ham
2 (10-oz) jars(2 cups)apple jelly
½ cup Dijon mustard
2 Tbs brown sugar
1 tsp ginger
3 tsps dry mustard

Heat oven to 325°F. Spray shallow roasting pan with nonstick cooking spray. Place ham in sprayed pan. With knife, score ham by cutting diamond shapes about ¼ inch deep through surface. Bake at 325°F. for 45 minutes.

Meanwhile, in small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is well blended, stirring constantly.

Remove ham from oven; brush with about half of the glaze. Return to oven; bake an additional 30 to 45 minutes or until ham is thoroughly heated, basting with remaining glaze once or twice. Serve with any remaining glaze.

This sounds like a lovely recipe. It might even have tasted pretty good had the very important oven temp been set appropriately. I can say it makes an interesting looking crispy critter. 

**DO NOT set or leave your oven temp at 425°F **

In case of mishap make sure to have alternative carry out/take out arrangements available.

Tuesday, March 19, 2013

Easy Parmesan Crescents


1 (8-oz.) can Refrigerated Crescent Dinner Rolls 
3 Tbs grated Parmesan cheese 
1 egg, beaten 

Heat oven to 375°F. Separate dough into 8 triangles. Sprinkle each with scant 1 teaspoon Parmesan cheese. Roll up each, starting at shortest side of triangle and rolling to opposite point. 
Place rolls, point side down, on ungreased cookie sheets; curve each into crescent shape. Brush each with beaten egg; sprinkle with remaining Parmesan cheese. 

Bake at 375°F. for 10 to 12 minutes or until golden brown. Serve warm. This is a recipe that the wee ones enjoy making. It's simple, not to much mess involved, and gives them a great since of accomplishment.

Monday, March 18, 2013

World Folktales Week


 As a child I loved listening to the Folktales that the elders would tell at various events and gatherings. It left me with an interesting take on Loki that didn't quite line up with what has been portrayed in movies of late. Granted many of the tales I was told were probably edited or lost something in translation. It left me with an odd appreciation and a bit of fear of coyotes. Action, love, drama, excitement, adventure, suspense, and some valuable lesson was always shared when the elders recited their tales. I am amazed by how much I learned from them as it wasn't apparent at the time.
Even when I couldn't hear the elders tell their tales, I still sought out ways to enjoy them. One of the highlights of the weekly trip to the library was getting to check out folktales from other places. It's something that makes me sad that my children aren't able to hear the elders tell the tales like I did. However, I am thankful that many of the tales are in print so I can share them with my children. I think when we go to the library we'll try to find a book or two of folktales to enjoy this week.

If you had a favorite folktale what is it?


Thursday, March 14, 2013

Happy Birthday to

Albert Einstein



Your a very interesting scientist and thank you for all your wonderful accomplishments.

Tuesday, March 12, 2013

Plant a Flower Day

Today is Plant a Flower Day.

With Spring a little over a week away, I have been looking for signs. So far none of my spring bulbs have began to sprout. I'm not exactly sure why that is but suspect that our unusually mild and dry winter has something to do with it. I am so looking forward to flowers.

As part of our science lesson we will be planting some flowers and vegetables to add to our little garden. What will you plant this year? If you can't because of weather what would you plant if you could?

Sausage-Spinach Breakfast Bake

Filling
1 lb bulk Italian pork sausage
1 Tbs vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each)frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)

Topping
5 eggs, beaten
1¼ cups milk
½ cup butter or margarine, melted
1½ cups Gold Medal® self-rising flour
½ cup grated Parmesan cheese

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.

In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.

In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.

Bake 35 to 40 minutes or until topping is golden brown.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Sunday, March 10, 2013

Paper Money

Today is the day that paper money is issued in the USA for the first time.

Saturday, March 9, 2013

Old Fashioned Butterscotch Cookies

1/2 cup of butter, melted
1 egg
3/4 cup of brown sugar
1 tablespoon of milk
1/2 teaspoon of vanilla extract
1 1/4 cups of flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder

Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt, and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375°F.

Tuesday, March 5, 2013

Hot 'n Sweet Broccoli & Asparagus

¼ cup honey
2 Tbs soy sauce
1 tsp ground ginger
½ to 1 tsp crushed red pepper
1 lb. broccoli, trimmed
½ lb. asparagus, trimmed
2 Tbs olive or vegetable oil

Combine honey, soy sauce, ginger and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet; add broccoli and asparagus and stir-fry over medium-high heat for 3 minutes. Add ½ cup water to pan; cover and steam vegetables for 2 minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about 2 minutes.

makes 4 servings

Saturday, March 2, 2013

Espresso Cheesecake Bars

1½ 
cups chocolate cookie crumbs
1
teaspoon instant espresso coffee powder
¼
cup butter, melted
1
(8-oz.) pkg. cream cheese, softened
¼
cup sugar
½
teaspoon vanilla
1
egg

DIRECTIONS
1.
Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
2.
Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
3.
Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
High Altitude (3500-6500 ft):  Bake at 350°F. for 20 to 25 minutes or until center is set.