Cutting Board Resurfacing

Have you seen my old wooden cutting board? I have several, but this one is my favorite. Can you tell it gets used A LOT? After seeing it in photos recently, I was EMBARRASSED and knew I needed to take some action and do something about the pitiful condition it was in. With all the chopping that will be going on in my kitchen over the next few days, I am glad to get this workhorse into better shape.

1. Clean your wooden cutting board using dish detergent and hot water to remove any particles.

2. Sanitize your cutting board using a solution consisting of one teaspoon of beach mixed with one quart of water.

3. Air-dry your cutting board until thoroughly dry.


4. Sand the cutting board using 100-180 grit sandpaper until the surface is free of scratches, notches, etc.

5. Finish sanding the cutting board surface with 400-600 grit sandpaper until the surface is smooth to the touch.

6. Clean the cutting board to remove any dust or remaining particles. Oil with board or mineral oil.

Use often and enjoy!!


Posting to Susan's Met Monday at BNOTP

One Good Thing!

I first saw this on Pintrest and thought -- no one's baking sheets look as bad as mine -- then I realized that maybe Jillie's from One Good Thing might come close, lol. I was very intrigued about her *Miracle Cleaner* and since it was my favorite kind -- made from household staples, I figured I'd give it a try and report back to you.

These babies are truly workhorses in my kitchen and have been for many, many years. I am not sure when these were purchased but I do remember having them when we still lived in California, so before 1999. Another thing I wanted to add is that I never saw anything wrong with my baking sheets looking like this. I've been behind the scenes in more than one commercial bakery and that is what the baking sheets look like -- I always thought of it as kind of a badge of honor -- my baking sheets get USED.

The results -- yep, this pan is certainly cleaner looking with all the carbonized stuff off of it -- but I am afraid the miracle cleaner had little to do with it - the cleaning machine was - good ole elbow grease and a stainless steel scrubber. I'm just going to let the rest of my stack of baking sheets keep their MUCH USED appearance.

I use baking soda to clean a lot of different things around the kitchen and did find the combination of the peroxide and baking soda did take some hard water spots off some serving utensils but I think I am not going to be using peroxide in the kitchen on a regular basis.

Note: I was asked why I wouldn't be using Peroxide in the kitchen regularly. The answer to that is it made me a bit uncomfortable. It has no smell or color and looks just like water. Not a safe chemical in the kitchen out of it's normal packaging. That is just my opinion, better to be safe than sorry.

Hooking up with Susan's Met Monday at Between Naps on the Porch.

Baked Eggs

I always find it so easy to share ALL my confessions with you.....here goes my latest -- I am not that crazy about eggs. I eat them -- they are good for me and good for my low carb diet but truth be known, I'd much rather eat biscuits and gravy and mounds of crispy fried bacon (or better yet, about 1/2 a cherry pie and a pot of coffee, lol), but alas, I eat eggs. I will admit that home grown taste better than store-bought, BUT they are still eggs. About a year or so ago, I read about baked or shirred eggs (also have seen them called creamed eggs). Of all the ways there is to make eggs, this has become my favorite (if you can have a favorite of what you are not crazy about, lol). They are easy, make a great presentation and generally are a great way to enjoy eggs for breakfast.


This *recipe* certainly is a loose formula. You can always substitute spinach with other ingredients like bacon, ham, tomatoes or mushrooms and add whatever cheese you have or like or skip all the add-ins and just bake the eggs plain -- also pretty tasty. Those who eat bread say that toast is extra yummy on the side :)


Baked Eggs w/Spinach & Feta
(Printable Version)

2 Ramekins or baking dishes to hold two eggs
Olive oil to grease ramekins
4 large eggs
1 cup loosely-packed chopped spinach
2 Tbsp cream
1/2 cup feta cheese
2 green onions ends trimmed, thinly sliced
Salt & freshly ground black pepper

Preheat oven to 350°F. Brush the ramekins or baking dishes with a little oil to lightly grease. Line the dishes with chopped spinach. Crack one egg at a time over the spinach. Repeat with remaining ramekin. Pour the cream evenly among dishes. Sprinkle eggs with feta and green onions. Season with salt and pepper. Place dishes on a baking tray. Bake in preheated oven for 10 minutes or until eggs are cooked to your liking. Serve immediately with toast.

Posting to Yvonne's On The Menu Monday!

Shopping The Farmer's Market

Here we are at the weekend again. I'll be headed to Farmer's Market -- on my list tomatoes, cucumbers, new potatoes and cantaloupes. Of course, I'll scope out what else looks good. Passing along this list which applies to both Farmer's Market AND the country cousin of the FM -- The Farm Stand. Both are wonderful places to shop for local, seasonal goodies!

1. Plan to spend some time -- slow time -- at the market. Start by walking around to see what's there before you start to shop, especially if you're new to the market. It's fine to buy randomly, choosing what looks good and appeals to you, but if you take a few minutes to stroll around, you may also find some menus and recipe ideas forming in your head.

2. If you do not recognize what it is you're looking at, or you need a tip on how to use it, ask the growers. They don't always know, but often they do, or they have recipes available. And if you ask in a loud enough voice, invariably a nearby customer or two will chime in with a few ideas. And don't forget to consult your cookbook collection.

3. Bring cash. Some farmers will accept a check, especially after they've seen you shopping at the market for a while, but many don't. If possible, try to show up with small bills.

4. If it is important to you that your food be organic, ask if it is or how it's been raised. It may be unsprayed (pesticide free) or on its way to becoming organic (transitional) or organic. Those who have been certified will most likely have their certificate on display. However, not all organic farmers choose to become certified, a process that can be prohibitively expensive and enormously time consuming. They may prefer to rest their claims as to how they farm on trust and the openness they enjoy with their customers.

5. If someone offers you a taste of something, take it! It doesn't commit you to buy. Farmers want you to taste their food. you might discover something new that you like, or you might find that what a farmer sells is not the same as what you find in the store. A taste could change your mind about a fruit or vegetable.

6. Take a feast-now approach when shopping. Unlike at the supermarket, the appearance of a particular fruit of vegetable os often short, and when something is gone, it's gone. When you find something you really like, ask how long it will be available. A favorite might only be around for a short while, so buy accordingly and enjoy.

7. If you think it will be a while before you get home from the market, bring a cooler. It will help you keep your food fresh while your stay on to visit or do other errands.

8. Bring your own bags -- I use a few canvas and oil cloth bags for toting my weekly haul.

9. Take your kids along and let them buy a few things from a farmer, too.

10. If you have a chance to take a farm tour, do! It always deepens our appreciation for and understanding of where our food really comes from to walk down the same rows the farmer does, it is also a great way to get to know your local farmers.

Old-Fashioned Bake Sale

Remember bake sales? As a teen, we did bake sales as fundraisers for all sorts of reasons. Bake sales seem to have all but disappeared in today's world. Kind of sad -- what a great way to support a cause and bring home some lovely baked goods to enjoy. Since I love to bake I thought I'd start a summer series for Fridays -- a way to encourage myself to bake for my family more AND find some fun recipes to share with my readers -- look for a new recipe each friday and I am putting together a giveaway to encourage the inner baker in us all!


Dark Chocolate & Ginger Muffins
(Printable Version)

3/4 stick (6 tablespoons) unsalted butter
5 ounces bittersweet chocolate (not extra-bitter), coarsely chopped
1 cup whole milk
2 large eggs
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ground ginger
3 pieces preserved ginger in syrup, drained and finely chopped plus 2 Tbsp syrup from jar

Place oven rack in middle position and preheat oven to 400°F. Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.

Whisk together flour, cocoa, brown sugar, baking powder, baking soda, salt and ground ginger in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and preserved ginger with reserved syrup.

Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes. Yields 12 muffins.

Oh So Cherry!!

Years ago, my family lived just north of Seattle, Washington. Every June, as my youngest daughter's birthday comes around, I am reminded of the year she was born. We made a trip over the pass into eastern Washington to visit an old friend of my Grandmother-in-law -- Pete, Pete the Cherry Man!! June is cherry season and we came home with TONS of cherries to be processed. Oh, those cherries were so wonderful and I spent many, many hours getting them all processed before I delivered. It was hot, back-breaking work for this 9 months pregnant momma but was so worth having all those wonderful cherries to enjoy......I think we had cherries for a couple of years. These days my cherries come from the grocery store and I don't process them like I once did but I always look forward to cherry season!


Since it is cherry season, I thought I'd share some Cherry Tricks & Tips (and a recipe too)!!

Fresh Eating: When you bring your cherries home, wash under cool tap water before eating or using in recipes. Fresh cherries may be kept for eating uncovered in the coldest part of the refrigerator for 3-5 days, taking them out about an hour before serving for the best flavor. Cherries will absorb odors, so keep other strong-smelling foods covered.

Pitting: To easily remove a cherry pit when eating the fresh fruit, slice open each fruit with a knife and pop out the pit. If you prefer to keep the cherries while, a variety of simple-to-use pitting devices are available at most kitchen supply stores, or try one of the following home methods:
* Using a paper clip or bobby pin ~ Start with a new or thoroughly cleaned clip/pin. Insert the loop into the center of the cherry, gently press around the pit and lift up.
* Using a knife blade ~ Gently press fruit until it cracks. Continue to gently squeeze the fruit between your thumb and a finger, and extract the pit with a knife. This technique crushes the fruit but it works well if you are making pies, sauces or jams.

Freezing: To freeze whole cherries, place in single layer of washed and dried cherries (do not remove stems) on a parchment-lined baking sheet. Dryness is key, so pat away any excess water before freezing. Place frozen cherries in an airtight container or freezer bag, and store in the freezer for up to 1 year. Thaw frozen cherries in the refrigerator rather than heating them to room temperature - to maintain the fruit's juice and firmness. For a special frosty treat, serve slightly frozen cherries.

Canning Cherries: Whether sweet or sour, all cherries may be canned for later use. Here are the basic steps for canning them.
*Select freshly harvested cherries with deep uniform color and ideal maturity for eating.
*Stem and wash. If desired, pit and treat cherries with ascorbic acid color keeper solution; drain. If preserved unpitted, prick skins on opposite sides with a clean needle to prevent splitting.
*Place raw cherries in jars. Cover with light syrup, amde by boiling a mixture of 1-1/2 c sugar and cups water. Leave a 1/2-inch headspace in jars. Water-bath process pints and quarts for 25 minutes, according to canning instructions.
*Once processed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air-cool for 12-24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry. label and store in a clean, cool, dark place. Use within 1 year.

Brandied Cherries: Brandy-soaked cherries are an irresistible topper for ice cream, pies and slices of grilled pound or angel food cake. Combine 1 quart of brandy and 2 cups sugar until sugar is dissolved. Add 2 pounds of stemmed and pitted cherries. Store in tightly covered jars in the refrigerator for 6 weeks before using. Cherries will keep, refrigerated. for up to 1 year.


Cherry Waldorf Salad
(Printable Version)

2 large Fuji apples, cored, chopped
1 Tbsp fresh lemon juice
2 celery ribs, chopped
1 c. pitted sweet cherries
1/2 c. dried cherries (cranberries can be used too)
1/2 c. slivered almonds, toasted
1/4 c. mayonnaise
1/4 c. sour cream
2 tbsp honey
1/8 tsp salt

In a large salad bowl, toss apples with lemon juice. Stir in celery, cherries, cranberries and almonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving. Serves 10 (1/2 cup each).

Bacon & Cheese Muffins

I enjoy baking muffins and besides corn muffins don't have many savory versions that I make...I'm correcting that. Savory muffins are perfect on the side of soup and/or salad suppers and since muffins are technically quick-breads, no real effort to make and take a simple supper to a new level.

Bacon & Cheese Muffins
(Printable Version)

1 cup Cheese Flavored Crackers
3/4 cup milk
1 egg, beaten
2 Tbs butter, melted and cooled
3 slices bacon, cooked crisp, drained and minced
1/2 cup sifted flour
1 1/2 tsp double acting baking powder
1/4 tsp salt
1 cup shredded sharp cheddar

Crush crackers into fine crumbs. Stir milk into crumbs and let stand 10 minutes. Add egg, butter and bacon, beating well. Sift flour, baking powder and salt together; stir into first mixture until just moistened. Add cheese and lightly mix in. Do not beat or over mix. Divide into 6 large muffin tins oiled on bottom only. Bake in preheated 425°F oven for 25 minutes, or until well risen, browning and shrinking from sides. Remove from tins and serve hot.

Posting to Gooseberry Patch's first Recipe Roundup, Miz Helen's Full Plate Thursday and Michael's Foodie Friday.

Orange-Current Scones

I am a self-confessed scone-aholic. For St Paddy's breakfast, I almost always make scones....this year I served these wonderful Orange-Current scones with Sweet Cream Irish Butter, Orange Marmalade and Irish Breakfast Tea....such a treat!

Orange-Current Scones
(Printable Version)

2 cups all-purpose flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
1/2 cup currants
1 egg
Zest of 1 orange
1/2 cup cream

Preheat oven to 350ºF. Lightly grease a scone pan, or line a baking sheet with parchment paper.

In a bowl combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and using a pastry blender, blend until pea-sized crumbs. Stir in the currants.

In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir until large, moist clumps of dough are formed.

Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges. Press each wedge into a well of the prepared scone pan, or place the wedges 1 inch apart on the prepared baking sheet.

Bake until the scones are golden, about 25 minutes. Invert the scone pan onto a rack and lift off the pan, or transfer the scones from the baking sheet to the rack. Let the scones cool for 10 minutes before serving. Makes 8 scones.

Posting to Michael's Foodie Friday and Alii's Sweet Tooth Friday!

Forgotten Skills of Cooking ~ Darina Allen

At Christmas, I got a wonderful gift to Amazon -- I knew immediately, I wanted to purchase Darina Allen's Forgotten Skills of Cooking. I had my eye on it for some time -- I made myself go through my cookbook collection and give 2 books away -- I thought it would be hard but I did find 2 that were really unused and I happily sent them to the thrifty store while I awaited the arrival of my new treasure. Darina Allen, if you are unfamiliar with her, is the founder and operator of Ballymaloe Cookery School at Ballymaloe in County Cork, Ireland. I LOVE this book. The photos are GORGEOUS and if you want to cook it - this book will tell you how. It has occupied a place of honor on my kitchen island since it arrived in my home - and has even made a few trips to bed with me for my nightly reading. I've been eager to share this book with you and pass along my review but I thought it should wait -- since Miss Darina is Irish, I was waiting for the week of St Paddy's Day. She has even been called the Irish Julia Child - no disrespect directed towards Julia, but I prefer to think of her as the Irish Marcia Adams, since Marcia has been my favorite for so many years. I have never had a desire to attend culinary school BUT if I could attend Ballymaloe, I might reconsider.

Many of us Irish-American's and all who are Irish on St Paddy's will have the predicable Corned Beef & Cabbage and Irish Soda Bread on the 17th - I've included Miss Darina's versions of these most American of Irish foods!

Corned Beef & Cabbage
(Printable Version)
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.


Irish Soda Bread
(Printable Version)
1 lb. (450 grams/3¼ cups) white unbleached white flour
½ tsp salt
½ tsp. baking soda
12-14 fluid oz. sour milk or buttermilk (350-412 ml)

Preheat the oven to 450ºF. Sift the dry ingredients. Make a well in the center and pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be moist, but not wet and sticky. When it all comes together, turn it out onto a well-floured surface.

After washing and drying your hands, gather the loaf into a circle and gently flip over. Pat the dough into a round about 1½ inches thick and cut a cross in the top to, as Darina says, “let the fairies out.” Darina recommends letting the cuts go over the edge of the loaf to be sure of this.

Bake at 450ºF for 15 minutes, then turn down the oven to 400ºF for 30 minutes for until the loaf produces a hollow sound when tapped.



Sharing at Laurie's Favorite Things!

Cooking Like the Amish!

Way back machine time....in 1990, I was a young(er) homemaker and looking to expand my cooking horizons. This was in the day just before Food Network and the internet. I would often times try to catch the limited cooking programing offered by PBS....that was when, where and how I met Marcia Adams (an award-winning food columnist, who is an authority on Amish foods and folkways and writes with equal knowledge about Midwestern and American cuisine) and Cooking From Quilt Country. I didn't know much about the Amish but I was quickly tutored by Miss Marcia. I simply loved those shows...AND the food, the best of homestyle cooking for sure!

Here is a synopsis of the first episode:

Program 101 ~ Maple Syrup ~ Maple Syrup Season. Marcia makes maple mousse, maple cream pie, maple syrup dumplings, and maple baked ham. Also shown on this program is a segment shot on an Amish farm showing the process of taking sap from maple trees and making it into maple syrup. A friendship quilt was shown at the end of the program from Nappanee, Indiana.

See why I was hooked! After watching a few episodes, I ordered the companion cookbook. I have loved that book dearly! Over the years I have recommended that book (as well as ANY book by Marcia Adams) countless times. Since that first book, I have added more Amish-themed cookbooks to my collection, including More Cooking From Quilt Country (also from Marcia Adams). Recently,my sweet friend Marilyn sent me a copy of Amish Cooking edited by Jillian Stewart. Stunning pictures and such yummy recipes. Thank you Marilyn.....you certainly speak my launguage.
I've had the pleasure of visiting Amish communities in Wisconsin, Ohio and Missouri and if you get the chance, visit a Amish eatery....you will go away well-fed.

Sharing what has become one of our favorite recipes from that first book!


Old Fashioned Apple Dumplings
(Printable Recipe)

Pastry for 2-10-inch pie shells
6 medium-firm cooking apples
2 Tbsps lemon juice
1/2 cup granulated sugar
1 tsp ground cinnamon
2/3 cup brown sugar
2 Tbsp butter
Sauce:
2 cups water
3/4 cup granulated sugar
2 Tbsp butter
1 tsp vanilla extract
1/8 tsp mace
1/8 tsp nutmeg
cream

Preheat oven to 375°f. Roll out pie dough to form a rectangle 14x21 inches. Cut into 6 uniform squares. Peel and core the apples, but leave them whole. Pour the lemon juice into a small bowl. In another bowl combine the granulated sugar and cinnamon. Roll each apple first in lemon juice, and then in the sugar and place each on top of a dough square. Fill each core cavity with approximately 2 Tbsp of brown sugar and 1 tsp butter. Pull the pastry squares up over the apples and crimp the edges tightly; you will have pretty round pastry balls. Place in an oiled 9x13x2-inch pan. Bake for 1 hour or until apples are tender.

While the apples are baking, combine all the sauce ingredients in a medium saucepan set over high heat. Bring to a boil ande cook rapidly for 1 minute. After dumplings have baked for 30 minutes, pour the sauce over the top of the dumplings and bake for 30 minutes longer, basting occasionally. Serve hot with cream.

Note: Unbaked dumplings, without the sauce, can be frozen before baking. Bake unthawed, at 400°F for 30 minutes, then cover with the sauce and proceed as above.

Posting to Miz Helen's Fill Your Plate Thursday, Michael's Foodie Friday and Tina's Potluck Sunday! Thank you to these gracious hostesses!

Faithfulness Farm Kitchen Tour

Lynn over at Happier than A Pig is having a My Favorite Kitchen Gadget Party! My kind of party for sure. I don't think I am going to show you anything new...I am always blogging about one gadget or another but I LOVE a party and I LOVE my ktichen, so come on in and take a look around.

Here at Faithfulness Farm, I operate a working kitchen. I cook, bake, can and cater out of my small home kitchen. I don't have room for frivolous gadgets...only the ones that earn their keep stay around in my kitchen. That said, I have many favorites. Recently I told you about my new coffee maker. Grab yourself a cup. You're only company on your first visit. We're old friends now!
Something every working kitchen needs is good knives. Like any tool, you have to maintain your knives. You are much more likely to get cut from a dull knife than a sharp one. If you don't know how to sharpen your knives, find someone who can maintain them for you....many malls have a cutlery shop that offers sharpening services. Notice in my block there is a pair of poultry sheers and a pair of sissors. Both are great tools to have around. Hand-in-hand with good knives is cutting boards. I prefer wood ones. I have these three babies staged in different places around the kitchen. Ready to grab and chop, cut or carve.
My kitchen is a microwave-free zone. One of my most important gadgets is my kettle. It boils water for tea as well as recipes. A great hint to keep drains running free is to pour boiling water down the drain on a regular basis. I do this weekly and can't tell you how many years I've gone without the services of a plumber. I wouldn't want to be without a kettle sitting on the stove *at the ready*! That little whistle attachment is pretty important too....I burned my last kettle up because there was no whistle and I got distracted. Number #2 son made sure that won't happen again!
I am always going on about my beloved cast iron cook and bakeware. They are HIGH on my favorites lists BUT....I have other cookware that is special to me too........
My dear children decided I NEEDED red cookware. They gifted me with this set of Paula Deen cookware and I love having them hanging around my kitchen (and I love using them too). My pot rack is also a pretty handy gadget. It hangs over my homemade kitchen island made from an old Singer sewing machine base. The two just seemed to be made for each other. And while we're dicussing what is handy...crocks of hand tools next to the stove is about as handy as it gets. I especially love wooden spoons. Many of mine are Amish made. So simple and yet some of the best gadgets I own.Timers are valuable gadgets to a baker. Even 1 extra minute can mean something is too browned to be acceptable to sell. I like both the high tech and low tech versions.
Low tech....can you imagine making meringue with one of these babies. My grandmother did....regularly. I am glad to have this instead HERS..... and HIS! I use several of the attachments, the grain mill for making whole wheat flours, the meat grinder and sausage stuffer, and the pasta maker. These machines have been a very wise investment for my kitchen.

Lastly, I wanted to tell you about this little gadget that is always ready to lap up spills and take care of any and all crumbs that make it to the floor...... JOSEY - my sweet corgi dog!



Thank you for dropping by and thanks to Lynn for hosting such a FUN party!

Valentine's Rosettes?

Rosettes......My Grandmother-in-law and her daughters (known at *The Aunts*) made these every year at the holidays. I had never made them and being non-norwegian I really haven’t eaten that many of them either. I do own an iron though. I picked it up years ago at a garage sale with the intention of making them, but I never had. I am not so fond of frying....that was my excuse.

Flash forward to NOW…the theme for our church Valentine’s Supper is Snowflakes. Guess what I was asked to make?! SERIOUSLY?! I could make some beautiful snowflake cut-out cookies....my thought was to dip the little edges in white chocolate and then edible glitter. No, the sweet lady organizing things wanted rosettes. I agreed to make them....probably not with the right attitude but I did say I would. She even provided me with an easy enough looking recipe from Taste of Home. They are really pretty!

So I dug out my iron. Nothing that looks like a snowflake.

So I found a snowflake attachment on Amazon. So now I have the equipment I needed and a recipe and really no desire to make these. I went in search of a tutorial on making rosettes since Grandma isn't around to call anymore and I surely needed some inspiration. I found this post at Left Handed Chef. He had my attention when I saw that he used a cast iron skillet to fry them. GREAT step-by-step tutorial. The rosettes turned out beautiful and hopefully will be the hit of the dinner tonight...and if not, I learned a lot about making rosettes and I just might add them to my Christmas goodie routine...both my family and Grandma B. would be pleased with that! Miss you Grandma B.

Rosettes
(Printable Version)

2 eggs
1 cup milk
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
Oil for deep-fat frying
Confectioners' sugar

In a small bowl, beat the eggs, milk, sugar and salt. Add flour; beat until smooth. In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving. Yield: about 2-1/2 dozen.

Sharing at Foodie Friday, Feasting in Fellowship Friday and Potluck Sunday!

Cupcake Bouquet

Thank-you Stephanie for featuring Faithfulness Farm and my fun cupcake bouquet!

I am always on the lookout for fun ways to present food. I recently saw a cupcake bouquet. To quote Ina, HOW EASY IS THAT!! Pretty easy and what a GREAT project for Valentine's Day, Mother's Day, a shower, a tea party or any occasion you want something special. You need cupcakes and frosting (tint if you want to color your cupcakes). The other things you'll need is an urn or pot, a 1/2 round of styrofoam to fit into your pot, toothpicks and a pastry bag for piping your frosting.

I used mini-cupcakes from my favorite devil's food cake recipe. See below for recipe.



My favorite vanilla buttercream frosting tinted PINK.


TADA!! Isn't it pretty?!




Devil's Food Cake
(Printable Recipe)

1-1/4 cups sugar
1 cup buttermilk
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1-1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1-1/4 teaspoons baking soda

Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1-1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.)

Vanilla Buttercream Frosting
(Printable Version)

2 sticks butter, softened
1/4 cup half & half
5-1/2 cup confectioners' sugar
1 teaspoon vanilla

Place softened butter in bowl and add confectioner’s sugar. Mix well, and then add the milk and vanilla. Mix until smooth. Makes enough to frost a two layer cake or 30 cupcakes.



Sharing at Miss Betty's Cupcake Sunday, Mary's Masterpiece Monday, Susan's Metamorphosis Monday, Krafty Kat's Gettin Krafty With It, Beverly's Pink Saturday and Sunday Showcase Party.


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Sunday Dinner at Grandma's

What an exciting day! My mailman brought my contributor's copy of Gooseberry Patch's Sunday Dinner at Grandma's. YIPPEE!!


I was so excited to get this particular book in my hot little hands. I was especially close to my own grandma and learned from her just what kind of grandma I am going to be when that day finally comes. Such a great theme for a cookbook. As I browsed through this book, I read lots of recipes that just brought thoughts of grandma's and the love they infuse into all they do for their families and the dishes that they make. I also saw some familiar names like Tina from akagramma. I have bookmarked MANY recipes to try but I thought I'd share my recipe that is published on page 142. A very simple, yet yummy recipe and of course it involves a cast iron skillet. Another quick thought, I love keeping a stack of bone-in ham steaks in the freezer. They are a great addition to bean and split pea soups, casseroles and since they thaw and cook quickly, they are homemade fast food. This is perfect served with a baked potato and/or a simple green salad.

Ham Steak & Apples Skillet
(Printable Version)

3 Tbsp butter
1/2 cup brown sugar
1 Tbsp Dijon mustard
2 cups apple, cored and diced
2 1-lb bone-in ham steaks

Melt butter in a large cast iron skillet over medium heat. Add brown sugar and mustard; bring to a simmer. Add apples; cover and simmer for 5 minutes. Top apples with ham steaks. Cover with lid; simmer for about 10 minutes more, until apples are tender. Remove ham to a platter and cut into serving-size pieces. Top ham with apples and sauce. Makes 6 servings.

Sharing at Foodie Friday.

Oodles of Noodles

I have always loved regional type cookbooks. One of my favorite cookbook authors is Marcia Adams. I have all her books and many of my *specialties* are recipes straight from her books. One of our family favorites for many, many years has been Noodles With Buttered Crumbs (click for printable recipe) from Marcia's Cooking From Quilt Country. Totally COMFORT food. So simple and yet pairs well with so many mains.

Birthday son requested Noodles with Buttered Crumbs for his birthday supper. I was all set to make that when my new Country Living magazine showed up in my mailbox. The Noodle Pudding recipe from reader Barbara Wener looked like heaven and I thought birthday son might like this even better and if not, I'd make his favorite too. Yes, I made 2 different noodle dishes for the same meal. You do things like that for your kiddos! He said he couldn't choose and loved them both.



Noodle Pudding
(Printabale Version)

1 cup Panko crumbs
1 Tbsp unsalted butter, melted plus more for greasing dishes
8 ounces wide egg noodles, cooked and drained
1 cup sour cream
1 cup cottage cheese
1/2 cup grated sharp cheddar cheese
1 medium onion, finely chopped (I used a very small shallot instead)
1 clove garlic, finely chopped
1 Tbsp Worcestershire sauce
1 tsp salt
1/2 tsp red pepper flakes, or to taste

Preheat oven to 350°F. In a small bowl, toss panko with melted butter and set aside. Butter six 1-cup ramekins. In a large bowl, combine remaining ingredients. Divide noodle mixture between prepared ramekins and top with reserved bread crumbs. Bake for 1 hour. Serve hot.



Sharing at Tempt My Tummy Tuesday hosted this week At The Well and Miz Helen's Full Plate Thursday.

Clover Blossoms ~ Pink Saturday

No clover in bloom at Faithfulness Farm today. In fact they are calling for 10+ inches of snow. You have to love January! In the Victorian language of flowers, clover blossoms mean Be Mine....isn't that just perfect for this time of year?!

Last summer I found 4 place settings of Federal's Clover Blossom dishes. I was in love. They were still in the boxes they came in and in pristine condition (you can see them here). They instantly became a favorite. Everytime I opened my dish closet, I would think, *I wish I had more of those*. My thought was I'd use them for my everyday breakfast dishes. I did find a piece here and there at the thrifty stores but they were always in very worn shape and I passed on them. Early in the fall I took the leap and put the dishes in my kitchen cupboard and started using them as our breakfast set.

As part of my New Year organizing blitz, I have been avoiding shopping at the thrifty shops. I did have a box to drop off there this week and decided to go ahead and take a quick stroll through. I was pretty proud when I found myself heading for the exit with NOTHING. Then my eye spied a box......I peek in and saw a complete set for 8 of my Clover Blossom dishes. Asking price only $5.00 so they were going home with me although I couldn't see much of their condition.


The condition was as pristine as my little set that has lived life in the original boxes.

Now I have breakfast dishes for 12 ....anyone want to come to breakfast?


Sharing at Pink Saturday, Favorite Things and Suzanne's Vintage Thingie Thursday!