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Well, fine ladies and gents, I’ve decided a few things about blogging.  And in doing so, I have some new and exciting things to share.  🙂

*I’ve decided to largely leave the world of Facebook.  It feels over-crowded and I never know if I’m posting too frequently and annoying my Facebook friends.  This’ll free up some much-desired time and focus on my blog, where I can post as frequently as I want!  My plan is to blog at least once a week about revelations during times with my Father, a gardening journal, thoughts, feelings, struggles, and questions on being a keeper of the home, and anything else I darn well want to put in it!  I am SO EXCITED about this decision, even if I’m the only one who ever reads it!

*I’m taking my blogging business to blogger, where I can actually earn a few pennies if anyone decides to click on the ads framing my blog, whereas no money is earned here on WordPress.  Every little bit helps, right?

SO…. my new blog address iswww.riddlelove.blogger.com!

I hope to see you there. 🙂  I don’t plan on deleting this blog.  I’ll leave it the way it is and begin a new chapter of blogging on the new and improved one.

So, with this, I say, “Farewell, WordPress!  Thank you for allowing me to get my feet wet in this thing that’s called blogging.  It’s been real.”

I’m afraid I’m not as avid a blogger as I’d like to be these days. As much as I adore writing, sharing, and pondering by “pen,” other duties and pleasures have consumed my time lately. Speaking of pleasures, my friend, Rachel introduced me to ehow and, as you can see, my recipes (and most downtime obtained) has gone there.  I’m telling you, if you have know-how in a certain area, it’s a great place to share your knowledge and get paid for it.  I appreciate that it’s free to the public to access your articles; you get paid when people click the google links surrounding them.  It’s a great way to earn an little extra money.  I am fascinated and sometimes have an unbalanced enthrallment with health, especially when it comes to food, so I published an article on how to eat healthy on a budget, a real hobby of sorts and challenge of mine.  I also just created a simple, most unhealthy dessert that I am rather proud of if I do say so myself.  I call it “chocolate banana cream dessert bars.”  It’s quite a mouthful in every sense of the term.  Hehe.

Well, now that I’ve shamelessly plugged my articles, I’m going to neglect my dear blog once again and spend some time loving my dear husband who just came home from the road, sick and weary.  Until next post, dear friends…

 

Or we could name it "Heartbeet Noodles?"

Or we could name it "Heartbeet Noodles?"

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Soooo yummy!

Soooo yummy!

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This recipe is complements of my husband’s grandma.  Let the calorie-counters beware!  Or indulge just this once.  After all, it is Thanksgiving…

Grandma Riddle’s Thanksgiving Green Beans

Grease 4.8-qt. pan (or try and squeeze it into a 9×13 pan)
 
1 onion, grated or minced
8 T (1 cube) butter, divided
6 T flour
1 1/2 cups milk
1 1/2 T sugar
1 1/2 tsp. salt
black pepper, to taste
1 1/2 cups sour cream or creme fraiche
3 10-oz. bags green beans
1 1/2 cups grated swiss cheese
1 1/2 cups seasoned bread crumbs

Saute onion in 6 T butter until soft and translucent.  Whisk in the next 5 ingredients (flour through pepper). Remove from heat and stir in sour cream.  
Warm green beans until slightly tender, drain.
 
Combine the sour cream mixture with the beans, then spread 1/3 bean mixture in the pan and sprinkle with 1/2 cup Swiss cheese.  Repeat 3 times.
 
Sprinkle seasoned bread crumbs on top, and dot generously with remaining butter.  
Bake at 400 degrees for 20 minutes, or until hot and bubbly.  Serves approx. 18.

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Sauteed Mediterranean Green Beans

Sauteed Mediterranean Green Beans

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Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole

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A couple years ago, my friend, Bianca, gave me a wonderful Reader’s Digest book entitled Homemade.  (Actually, my book isn’t in print anymore, but the link goes to the newest edition of what I have.)  What makes homemaking fun for me is the fact that it usually saves money to do-it-yourself, homemade things are fresher and healthier, I attain a sense of accomplishment when I’m involved in more than just buying a product, and what I especially love is that I can involve my kids to some extent of the project.

Just in time for hot cocoa season, here’s a marshmallow recipe from the Homemade book my kids and I just enjoyed:

Marshmallows

3 T confectioners’ sugar

3 T cornstarch (I always substitute arrowroot powder for cornstarch and it works great)

1 1/2 T unflavored gelatin

1/3 C water

1/2 C granulated sugar

2/3 C light corn syrup (if you don’t have or want to use corn syrup and the recipe calls for 1 cup corn syrup, combine one cup granulated sugar and 1/4 additional cup of the liquid used in the recipe in a 2-cup measure.  Stir until mixture is blended.  Next time I’m going to try and use agave nectar)

1.  Line a 9x13x2-inch pan with wax or parchment paper.  In a small sieve, combine 1 T of the confectioners’ sugar and 1 T of the corn starch/arrowroot powder, and sift the mixture over the prepared pan.

2.  In a medium bowl, combine the gelatin and water; let stand until the gelatin is softened, about 5 min.

3.  Place the bowl in a large saucepan or deep skillet of simmering water.  Stir until the gelatin is dissolved.  Add the granulated sugar and continue to stir until the sugar has dissolved.  Remove the bowl from the water and add the corn syrup.  Using an electric mixer, beat the mixture until it is creamy and thick, 10-15 minutes.  Let the mixture stand until it is cool.

4.  Using a wet spatula, spread the mixture in the prepared pan smoothing the top evenly.  Let the mixture sit until it is cool and set, about 20 minutes.

 

I didn't think to take pictures until this step.  We didn't smooth very much...

I didn't think to take pictures until this step. 😦 We didn't smooth ours too much...

 

 

5.  Carefully lift the marshmallow mixture onto a cutting board.  Following step one, lightly dust the marshmallow with one T of the remaining powdered sugar and cornstarch.  Using a sharp knife, cut the marshmallow into small squares.  In a cup, combine the remaining 1 T powdered sugar and corn starch.  Dip each marshmallow into the mixture until it is completely coated.  Store the marshmallows in an airtight container in a cool, dry place for 1-2 weeks.  

Makes about 36 marshmallows.


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Apple Spice Cake

Apple Spice Cake

 

 

 

Here is my last apple recipe for this year’s apple season.  My parents’ friends, the Lockwoods, introduced us to this recipe from Bon Appetite years ago, and my mouth still waters just thinking about it.  The topping totally makes this cake.

 

Apple Spice Cake

Yields one 10″ tube pan.

Heat oven to 325 degrees.

With an electric mixer, blend:

1 1/2 C oil (I use expeller pressed coconut oil and avoid any veggie oils.  Expeller pressed doesn’t taste like coconut and veggie oils have too many omega 6 fatty acids.)

1 1/2 C sugar

1 1/2 C packed brown sugar (I omit these 2 sugars and use 3 C Rapadura and it comes out wonderfully)

3 eggs, added one at a time, blending after each addition

Add gradually with same mixing method:

3 C flour (I use spelt or kamut, but you can use all-purpose or a mixture)

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. salt

2 tsp. vanilla

Fold 3 1/2 cups apples, diced or grated, into the above mix.  Turn into a greased and floured tube pan and bake 1 1/4 hours or until a toothpick inserted comes out clean. (May take longer than 1 1/4 hours.)

Topping:

Butter, brown sugar (rapadura does NOT work for this), white sugar (or agave nectar, but it will be more runny), and half-and-half — 3 Tbsp. each.

Vanilla — 1/2 tsp.

Almond or walnut pieces — 1 cup

Combine all ingredients EXCEPT THE NUTS in a saucepan and bring to a boil over medium heat.  Let boil for 1 minute.  Pour over cake immediately and then sprinkle the nuts over the topping.

Bon Appetite!

Drought weights the trees, and from the farmhouse eaves
The locust, pulse-beat of the summer day,
Throbs; and the lane, that shambles under leaves
Limp with the heat–a league of rutty way –
Is lost in dust; and sultry scents of hay
Breathe from the panting meadows heaped with sheaves.

– from "The Rain-Crow" by Madison Cawein (1865 – 1914)

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