Rose Prairie Quilts and Farm

This evening for dinner I tried just roasting the Butternut Squash in a little Olive oil and seasoned with minced garlic and salt & pepper. This was my the first attempt and I think I needed to add a little more seasoning.  Next time I will. It has been my week of flops.  Saturday I thought I would make some Irish Soda Bread for St. Patrick's day. Mixed it, and put it in the oven and it had been in the oven nearly the complete time for baking when I realized I put baking powder instead of baking soda in my bread. Needless to say it didn't rise and when cooled down it was hard as a rock. But when it came out of the oven "the Man of the Place" who was being so sweet because he could tell I was very disappointed in myself, said he wanted a piece anyway since I went to all that trouble. If you could of only seen his expression as he was choking it down.  The chickens sure enjoyed it the next day. I'm linking up with Judy

: Have you ever try making your own cultured buttermilk? Once I had read about how it was done, I knew I just had to give it a shot. I use a lot of buttermilk in my cooking and baking and one of the things I like about it is the long shelf life it has for a dairy item. The way I did mine was to use some buttermilk that I had purchased at the store. I believe I read that there are powdered culture that can be used but it was easier for me this way. STEP 1.   Need to start with a clean and sterilized jar. I used a quart size.   STEP 2. Start with fresh milk and cultured buttermilk.  The fresher the better. If your buttermilk is older than 3 weeks it might not have enough active bacteria to give the results needed. I used 1% milk but that is because I wanted just a little fat in  my milk. Gives it a little richer flavor but you can use skim if you want. STEP 3. Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quar

   Today is the link up over at  Judy's Patchwork Times  and the ingredients this time is Orange Juice. This is a recipe I have been making for some time that I found in one of Dr. McDougall's book. Next weeks challenge is Honey.  Sunbeam Tapioca 3 Tbsp Instant Tapioca 1 cup Pineapple juice 1 cup Orange juice 1 1/2 Tbsp Lemon juice 1/2 cup Canned Mandarin Orange Sections, drained 1 cup Canned Pineapple (crushed or Tidbits). drained Combine the instant tapioca, pineapple juice, and orange juice in a saucepan. Cook and stir over a medium heat until the mixture comes to a boil. Remove from heat; add the lemon juice. Cool, stirring occasionally. Add the fruit and chill until firm This is a tart dessert so if you add whip cream it sweetens it up some but I like it the way it is. W.W. points is 17 total and depending on how many serving you divide it up to give you pts. per servings.

I have a thing for the Cinnamon Chip Scones at Panera Bread, so the other day I was looking around for the recipe. Came across this recipe and gave it a try. Now I did add a teaspoon of cinnamon to the mix and to the cinnamon on the top of the scones. I really like cinnamon. Boy were they delicious, actually too good. Now I realize some of you have enough snow already and this picture is just another cold  snowy  one but here in Oklahoma we are in a very serious drought and we will take any moisture we can get. We had rain then some sleet and then this  morning  we woke up to this. A couple of inches of snow.   And a warm scones with a cup of hot coffee really hits the spot. http://heritageschoolhouse.blogspot.com/ Cinnamon Chip Scones (from Simple and Delicious magazine) 12 servings 3 1/4 cups flour 1/3 cup plus 2 tablespoons sugar,  divided 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon (my add) 3/4 cup cold but

I just heard this on the morning news show, to be honest it makes since being that it is cold out and a nice warm bowl of soup is such comfort food. 10 Great Great Things about Soup Here are some interesting facts that you might not know about Soup. 1.The English word "soup" is originally from the Middle Ages word "sop," a bread slice over which meat drippings were poured on. 2.Soup and sandwich originated somewhere in Europe. 3.Archeological evident suggests that soup dates as far back as6000 B.C. 4.It is estimated that 2.2 billion soup and sandwich meals are consumed a year in the United States Alone. 5 It has been stated that 65% of households serve at least one bowl of soup during a two week period in the United States. 6.Vegetable soup has become a healthy meal staple in the last decade because of it has been said that compounds found in vegetables may fight cancer. 7. It has been said that chicken soup has natural he

I wanted to share a couple of new things that I found. One is this blog hop about Jill Finley's new book. What little I have seen so far it look like a nice book. http://jillilystudio.blogspot.com/p/blook-tour.html Then on Pinterest I saw this recipe for Peanut Butter Popcorn. I am a big fan of popcorn and I like to try new ways when I come across them. I made it tonight and this one is good. Their picture looked better than mine, so I'm taking liberties and using this one. You'll find this one and more at  http://www.thekitchn.com/ Peanut Butter Popcorn makes about 8 cups 1/4 cup popcorn kernels Vegetable oil Fine salt 1/2 cup honey 1/3 cup sugar 1/2 cup peanut butter (should be free of added sugar) 1/2 teaspoon vanilla Have a clean paper shopping bag or oversized mixing bowl ready. Heat a 4-quart heavy pan over medium heat and film the bottom with vegetable oil. When the oil is hot but not smoking, add the popcorn, shake to distribut

Last week on my way back from stitch I stopped at  Ranalli Farms  on the west end of Tontitown, Arkansas, on Hwy. 412. I always find good fruits, produce and plants there. Well this time I came home with a bushel of apples and 1/2 bushel of Mars grapes.  They are a seedless grape,  color like concord but smaller. Which are very tasty. I also did not realize that a 1/2 bushel of grapes equal 18 lbs. That means I was searching for more than just a jam recipe. I first made Grape Catchup, this recipe is from one of my favorite blog, Foods In Jars. It is a sauce that is really nothing related to tomato catchup. It's more in the way of a plum sauce.  It is sweet and tangy with a kick of spice, very good. Suggested that it could be used as a dipping sauce, or a cooking sauce to put on chicken or pork. I think that is what I'll try first. http://www.foodinjars.com/2009/05/grape-catchup/ I have so many grapes I decided to make a double batch, boy I believe I have en

So after all the nice, concerned and very helpful answer to my plea last week to know whether or not my sauerkraut was any good. I want to thank you. So this is what I decided.  See how it was discolored near the top.  I had never made my own before so I have no experience on what is good, bad, right or wrong. So with what I've read and the answers I received, I decided it was safe to eat. So I removed the discolored kraut and ate what was below. That was yesterday and we are here, fine  and  that was the best sauerkraut I have ever had. I have had only store bought in the past and did not like it. If I had know how yummy it was, I would of been making my own years ago. At stitch group the other day, Debbie was telling us about the sauerkraut she made for Joann and her husband. Joann had said it was so good. I made it last night and it was. You ought to try it. Here is Debbie's Recipe (She used a can of store bought) I used 3 cup of my sa

Oh last weekend we had a taste of autumn and we will again this weekend.  Plus tomorrow is the autumnal equinox and my favorite time of the year for me. I love the colors, the smells, the crispness in the air and the way the sunlight looks in the pastures. It is also my favorite time for making all those comfort foods, with soups being top on the list. That is what I made this pass week, first soup was Vegetable Beef and Barley and then Split Pea. Then you add biscuits or corn bread and I call it a perfect meal. Now Karen over at Sew Many Ways is having A Souper Douper  Linking Party on  Saturday  22, so if you have a soup recipe too that you would like share, I hope you'll jump on over there. It's will a great way to find new soup recipes.  Here are mine   This one came from Fix-It and Forget-It Lightly Vegetable Beef and Barley Soup 1 lb lean stewing meat, cut into bite-sized pieces 1/2 cup onions, chopped 1/2 cup cut green beans, fr

OK,  now you will need go get a paper sack, you will be hyperventilating for sure now. Three posts in 24 hours might be my all time record. But like I said in the last post, I was trying something new in the crock pot.  I would not say that I am one who has lived a sheltered life but you would think so. I had not heard of cooking a chicken this way but it has been around for at least 6 years. So you probably already know about making a  rotisserie style chicken in the crock pot, I'm hoping though there is at least someone out there who hasn't too. So easy and soooo good  You'll need foil and take pieces and roll into balls Place them in your crock pot, I used 8. You will place your chicken on top of those balls. You do not add any liquid. Now I seasoned the bird by rubbing it with olive oil and sprinkling on some seasoning. Use any type of seasoning you like.  Now I had read about many different settings and time lengths. one