Onion Strings: Thin Onion Rings
October 13, 2009
Don’t those look delicious? When Mom found this recipe for Onion Strings at the Tasty Kitchen, she knew it was something we would try. Onion Strings are very much like onion rings — the only difference being the fact that they are narrow rather than thick strips.
Just when we thought our only options for good onion rings was at a restaurant or at the fair, this little recipe saved the day (figuratively). They are simple to make and taste delicious (but with all the grease, not necessarily something we’d eat everyday).
Their thinness was perfect for me, as I do not like to crunch onions . . . but Daddy prefers them more thick and manly (which I completely understand — my sweet daddy has always really liked onions). It’s completely up to your own taste buds and senses.
Next time we plan on making strings and rings.
Have you tried any new recipes that your family has enjoyed?
A Visit to the Apple Orchard
October 8, 2009
There is nothing that says Autumn quite like the first step into the little store at the apple orchard. The smell is enchanting and brings back many memories of cider, pumpkins, and pounds upon pounds of apples.
Unlike some, the apples at our local orchard are already picked. It does sound most pleasant to pick ones own apples, though! As the apples are already picked, each type of apple is labeled by section and contained by bushel baskets.
Not only are there apples, there are also pumpkins and a variety of gourds. Behind the store are many, many pumpkins. There was a large pile of smaller ones, and past those there were rows of larger pumpkins. Although we did not purchase any, I went out back to capture a few shots of them (as well as the brimming apple tree at the top of the post).
During our latest trip to the orchard we purchased 60 lbs of apples, the majority of which have been turned into canned applesauce. We plan on going back again soon to get more apples, and in addition to those, plenty of pears to can for pear pies!
Cutting in the butter & fitting in the blogging!
August 10, 2009
“Cutting in the Butter”
August is a busy month this year! The Lord has blessed our family with a large and exciting project which we will be spending the majority of our time on for the next several weeks. I think you all will really like it . . . but it isn’t ready to be unveiled yet.
In the meantime you can enjoy the photos that I post as you eagerly await the announcement!
So you don’t miss out on our new adventure, stay updated by subscribing here!
All rolled up . . . with icing on top!
July 10, 2009
If you’re wondering where I am . . . I’m somewhere eating these delicious homemade cinnamon rolls (made by my sister), which are freshly covered in icing right before the first bite.
Have a wonderfully blessed weekend!
Strawberry Shortcake *with recipe*
June 18, 2009
*Recipe added after a day of sharing these mouth-watering pictures without it!*
Strawberry Shortcake is a delightful summer dessert that looks, tastes, and smells delicious! It’s not too sweet, and adds a lovely light touch to any meal (or even tea time)!
Strawberry Shortcake
Strawberries:
6 cups strawberries, sliced
¼ cup sugar
Mix sliced strawberries and sugar in bowl, set aside.
Shortcake:
¼ cup sugar
2 cups all-purpose flour
2 tsp. baking powder
½ cup butter
1 egg, beaten
2/3 cup milk
Stir together sugar, flour, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients. Stir until just moist.
Spread into a greased pan 8×1½-inch round baking pan, building up the edge slightly (we cut out wax paper and place it in the bottom of the pan for easy removal). Lightly sprinkle sugar on top of the cake.
Bake at 450°F for 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan and slice the cake into two layers (serrated bread knives work great).
Whipped Cream:
1 cup whipping cream
2 TB sugar
½ tsp. vanilla
In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
Finishing Touches:
Place bottom layer of shortcake on a cake platter. Spoon on cake half of the sweetened strawberries and half of the whipped cream. Carefully place the top layer of the shortcake on top and add a second later of strawberries and whipped cream. For extra beauty, add 1-3 whole strawberries on top. Enjoy!
Harvesting Strawberries
June 6, 2009
This morning Breezy and I picked strawberries from our strawberry patch.
The pickings almost filled to large colanders.
There were berries that didn’t look quite like the rest, but they still taste delicious!
God created such beautiful foods for us to enjoy!
Next Delightful Job: Making Strawberry Freezer Jam
Stress-y O Cookies
May 19, 2009
These yummies go by the name of “Stress Ball Cookies” — whether it’s because they are stressful to mix or because you can take your stress out on them, I’m not sure. The fun part about them is mixing them in a very special way: with your own bare hands.
But I suppose that’s not the best part about them, that honor goes to eating them. Whether with chocolate chips or without, baked or unbaked, they are delicious!
Would you like to know how you can make some for yourself (and of course your family, too!)? Here’s the recipe (these can be frozen before or after being baked!):
Stress Ball Cookies
BAKE: 350° for 10-12 minutes | YIELD: 2 Dozen
1 cup flour
2 teaspoons baking soda
2 cups oatmeal
1 cup brown sugar
¾ cup butter, softened
Chocolate chips (optional)
In a bowl, mix flour and baking soda. Add oatmeal and stir. Pack the brown sugar in measuring cup and dump in bowl. Mix with your hands, and add butter. Mix until well blended (or longer, until your heart’s content), and add the chocolate chips, if desired. Mold into 1-2 inch balls (I find that 1½” is perfect) and place on ungreased baking sheet. Bake at 350°F for 10-12 minutes.
I highly recommend adding the chocolate chips, they add a delightful touch!
Have a wonderfully blessed Tuesday!
Springing Up
May 16, 2009
The baby green bean plants springing up from the rich soil of the square-foot-garden bed.
The onions standing up tall, eager to grow with hopes to one day reach the sun.
It is beautiful to see God’s creation springing from the earth! What a glorious God we serve!
“He causes the grass to grow for the cattle,
And vegetation for the labor of man,
So that he may bring forth food from the earth,”
- Psalm 104:14
Beluga Babies – A Delicious Treat
April 30, 2009
If you are craving something sweet, something white, and something chocolate, this would be the thing to eat. Dipped in white chocolate, these little treats are perfect for one’s sweet tooth.
Beluga Babies
(or, Oreo Truffles)
1 package Oreos, crushed
1 8 oz. package light cream cheese, softened
1 package white Almond Bark (melting chocolate)
(and a cookie sheet that will fit in your freezer)
Mix the crushed Oreos and softened cream cheese. Shape into walnut sized balls, place on cookie sheet covered with wax paper. Place the cookie sheet in the freezer for 15 minutes. Melt almond bark according to directions on package. Dip the Oreo balls in melted almond bark and let set till hard. You can take some extra melted almond bark and put into a plastic bag, cut a tiny bit of the corner off and drizzle a little decoration on top of the truffles. Store in refrigerator. (These also freeze well.)
Enjoy the pretty dainties!
While living the life my Lord has blessed me with, I am at home with my family enjoying being a daughter, homemaker and artist. My highest goal is to give glory to God and enjoy Him forever. It is He that has saved me with His amazing grace and is continually molding me; to Him I owe everything. Read more . . .
