Is learning to make bread on your bucket list? My friend Carolyn Thomas is offering a free bread webinar next Thursday, February 16 at 1 PM Pacific time.
Sign up even if you aren’t available at this time as they usually offer a free replay if you miss it.
Click here to sign up and save your spot:
https://classes.homesteadingfamily.com/a/2147527079/YBfWojoA (affiliate link)
Unfortunately, we ate this bread up and I neglected to get a picture of it baked. It was good though! 😊
Chocolate Cherry Batter Bread:
3 cups sourdough starter (fed or unfed)
1 1/2 tsp salt
1/3 cup heavy cream
1 cup water
1/2 cup honey
1 cup sugar
2 tsp vanilla extract
Mix all of the above together and then add…
1 – 32 oz can of cherry pie filling
Add…
2 cups all purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1-3 cups whole wheat or whole grain spelt flour. Add 1/2 cup at a time until the batter is about the texture of softened cream cheese.
Pour into greased loaf pans.
Cover and let it rise for about an hour or until it almost reaches the top of the pan.
Bake at 400 degrees for 50-60 minutes. Internal temp should register 190 degrees.
Freeze or eat within 3 days. The addition of the fruit will cause it to spoil more quickly.
The six-year-old requested this for her birthday this year. We are mixing them up now! Give this recipe a try. 😊
Cast Iron Skillet Cookie:
1 stick butter and 1/4 cup tasteless oil (I use light olive oil), melted
3/4 cup sugar
1/3 cup honey
1 egg
1/2 tsp salt
1/2 tsp Vanilla
Whip the sugar, honey, and butter several minutes until light and creamy (this step is important, don’t skimp on the mixing). Then mix in the egg, salt, and vanilla.
1 3/4 cups all purpose flour
1 tsp Baking soda
1 cup chocolate chips
Stir together.
Mist your skillet(s) with cooking oil. You can either use one 10″ skillet, or three mini cast iron skillets. Fill with cookie batter. Bake at 350 for 20 minutes. Best served warm with vanilla ice cream.
Remembering Maggie Lane is on Instagram!
Follow me on Facebook if you want to keep track of new blog posts. But, I’ll be posting more frequently about what keeps me busy each day on Instagram.
Search for @rememberingmaggielane on IG.
Hope you can follow me there.
If you want to see who and what I follow, other people’s recipes, and ideas that I like, what videos I watch, and what books I read, then step into the Parlor and join my running Conversations with my other friends on the web.
I’ve always had a hard time cutting flowers from my garden. I just never seem to want to ruin their beauty by taking them from their natural state.
I’ve been experimenting this year though, and I’ve found which flowers last well as a cut flower and which ones don’t. Some, like Zinnias even put on more blooms when you cut them.
Here’s a summary of my summer bouquets.
Long-Lasting Cut Flowers: Zinnia, Coreopsis, Salvia, Cosmos. Hydrangeas can be long lasting as well if you wait to cut them when they are beginning to feel papery on the stem.
Flowers that Fade Quickly: Echinacea, Black-Eyed Susan.
This skillet recipe is a great way to use up holiday leftovers. The recipe listed is a Mexican skillet that calls for sausage but it’s just as good with chicken or beef. I made it with some leftover grilled chicken on Sunday and it may show up on our dinner table later in the week with some turkey. Hint, hint for Thanksgiving leftovers.
HAPPY INDEPENDENCE DAY!
We’re enjoying our vacation at the lake. Hope you’re enjoying a good day celebrating friends, family and our nation’s birthday!
Spending the day outside?
Don’t forget these easy DIY recipes to make your time outdoors more enjoyable:
Got bites already?
Remedy for Bug Bites – Tea Bags
Happy Thanksgiving!
Enjoy your Thanksgiving Day celebrations!
Remember all your blessings and from whom they come.
“And thus they found the Lord to be with them in all their ways, and to bless their outgoings and incomings, for which let His holy name have the praise forever, to all posterity.”
~ William Bradford, Of Plymouth Plantation, Chapter XII
We normally travel over Thanksgiving. But, this year we are planning on doing the Macy’s Thanksgiving Day Parade (pictures to follow) so we are staying in the city this year. I’ll be making the chicken and dressing that my “Nanny” always used to make us. So, as I cook this week I’ll be thinking of Maggie and other family far away. Enjoy your families this week and make some good memories.
My great-grandmother, Maggie Lane.
HAPPY INDEPENDENCE DAY!
We’re enjoying our vacation at the lake. Hope you’re enjoying a good day celebrating friends, family and our nation’s birthday!
Spending the day outside?
Don’t forget these easy DIY recipes to make your time outdoors more enjoyable:
Got bites already?
Remedy for Bug Bites – Tea Bags
I just posted about my favorite herb and tea blends yesterday and I just discovered another one today. Read yesterday’s post and scroll down to the bottom to see my newest favorite blend – Black Raspberry and Lime. Mmmm.
Remembering Maggie Lane 