Have you ever been to a cookie exchange? I went to my first one last Sunday and had a blast. All those treats!  Even better, the exchange was part of a bigger program. The Women’s Ministry at Centerpointe Christian Church here in Lexington used their December event to support a ministry called the Refuge for Women. The Refuge is a safe place for women who want to leave the adult entertainment industry. It’s an awesome program and one that is much needed. Yesterday’s event was a combination of education for those of us attending, gift giving to the women and children at the Refuge, and . . . cookies.

I’ll get to the cookies, but they weren’t the best part of the day.  The best part was seeing changed lives. As the women spoke, I thought of the Old West, brothels and how few choices women had then and sometimes even now. Today we have many more options, but once a person goes down a rabbit hole of abuse, drugs and the allure of quick money, it’s as hard to get out as it was for a woman in the Old West who found herself alone and in need for whatever reason.

The subject’s been on my mind a lot lately.  My current project has an 1894 story line about a crusading young woman from Indiana who goes to Cheyenne, Wyoming to teach school. Her story isn’t pretty. The handsome outlaw she meets is alluring but not hero material. Not at all. She goes down that rabbit hole of abuse and is afraid to go home. She’s about as low as a woman can go when her father comes to her rescue. Things turn around for her, just as they are turning for the women at the Refuge. It was pure joy to share the holiday with a mom recently reunited with her son and another woman thriving in a new career. It was sweet indeed . . .

Which leads me to the cookies! There must have been 50 different kinds, everything from decorated sugar cookies to ooey-gooey concoctions of pecans, caramel, peanut butter, coconut and every other ingredient in the baking aisle at the grocery store. The cutest were the reindeer cookies. I brought Christmas Tree Spritz. They’re super easy. I had planned to bring something else, but I’ve been in the hurt locker with a tooth problem. If it weren’t for the tooth (which included a trip to the ER for pain meds and an antibiotic shot), I would have made “Nana Bylin’s Almond Crescents.”  Just for fun here are the recipes for both.

Super Quick Spritz Cookies

• 1 lb. butter or margarine
• 1 cup sugar
• 2 eggs beaten
• 2-1/2 tsp vanilla extract
• 4-1/2 cups flour

Cream butter and sugar.  Add beaten eggs and vanilla and mix well. Add flour.  Use a small cookie press on ungreased cookie sheets.  Bake at 325 degrees for about 15 minutes or until bottoms are just slightly brown. Makes about 10 dozen little cookies

Nana Bylin’s Almond Crescents

• 1 lb. butter or margarine
• 1 cup sugar
• 1/2 lb. raw almonds, ground fine in a food processor or blender
• 4 cups flour
• 2 tsp vanilla

Cream butter and sugar. Add almonds and vanilla. Mix well. Add flour. Shape into small crescents, about 2 inches long. Bake at 300 degrees for 25 to 30 minutes. Roll in powdered sugar. Makes about 8 dozen cookies.

Merry Christmas to all! I hope your holidays are filled with bright lights, beautiful music, reindeer on your roof, cookies, love and good cheer.

Thank you for the opportunity to share my new western historical romance, TEXAS TWILIGHT, with your readers.  It’s book two in The McCutcheon Family series, and was a joy to write.  I think it’s because I got so attached to the family in MONTANA DAWN, I was eager to learn more about them, create a little havoc in their lives, and feel the joy of them falling in love.

John Jake McCutcheon, the fourth brother, was only mentioned twice in book one.  Now, he’s out of medical school and starting a new practice in Rio Wells, Texas, the town where his extended family reside.  All goes well until Dustin, the oldest Texas cousin, takes a shine to Lily Anthony, the pretty young woman who has traveled in the same Wells Fargo coach with John to Rio Wells.  Sparks fly as the two McCutcheon men, so different yet also alike, square off.

For all you cowboy lovers, here is a short excerpt;

* * *

Chapter one

Texas Badlands, 1886

The stagecoach lurched. John Jake McCutcheon opened his eyes and saw the young woman next to him grasp the leather loop that hung from the coach’s ceiling to keep from being tossed around. She tipped precariously to the right, then left, bumping forcefully into his shoulder. With an apologetic glance she moved away, then dabbed at her brow with a folded handkerchief. She looked at her elderly aunt.

“Tante Harriet? Are you all right?” she asked in a soft German accent. She opened the fan she held and swished it back and forth in front of the tiny woman. “Your face is extremely red.”

“Of course, Lily,” Harriet Schmidt said in a raspy voice laced with exhaustion. The old woman’s hair was swept up atop her head and fastened in a bun, but after the miles and miles traveled on the dusty, sun-baked road, it looked more like a weather blown tumbleweed after a storm. She patted her niece on the knee. “Thank heavens we’re almost there. Just one more day and we’ll be out of this oven.”

John glanced away, not wanting to seem impolite. He’d met both Harriet Schmidt and her niece, Lily Anthony, when they’d boarded the stage together in Concepción. He’d seen them on the train from Boston, too, but they’d kept to themselves, never speaking with anyone else.

John gazed out the window, thinking. He was finally finished with his medical training and heading to West Texas. Anticipation coursed though him.

Rio Wells was a long way from his family ranch in Montana, but he’d get used to it. His plan to return to Y Knot after graduation hadn’t panned out. His hometown already supported two full-time physicians. If he really wanted to make a difference in people’s lives as a doctor and surgeon, he had to strike out in a place where the townsfolk were in need. At least he wouldn’t be a complete stranger in Rio Wells. Uncle Winston and his family were there. And his fiancée, Emmeline Jordan, would be joining him this fall.

John closed his eyes, recalling Emmeline’s elegant profile and dark, alluring eyes. In his mind’s eye, her mouth drew down into a seductive little pout, a manipulation he knew all too well, but one that, all the same, fueled his blood. She was like a beautiful, exotic bird, needing care and affection.

“Oh, just to take this corset off,” Harriett said to no one in particular, then chortled softly at her niece’s shocked expression at her bluntness. “It pinches horribly. I think I’ll throw it away for good.” She paused, thinking. “No…”  Her eyes twinkled mischievously. “Actually, I’ll burn it.”

Cyrus and Jeremiah Post and Abigail Smith, the other passengers cramped uncomfortably on the opposite seat, just smiled, now used to the old woman’s antics. Miss Smith, a teacher, had been hired by the same town council that had hired John, and he felt a small kinship with her.

“You know, Doctor McCutcheon,” Harriett Schmidt went on, trying to catch his eye, “my Lily doesn’t need a corset. Her waist is eighteen inches without one.”

“Tante Harriett. Please.”

John chuckled and shrugged his shoulders. He’d tried not to notice something like that, but it had been difficult, if not impossible. The girl had practically been snuggled to his side for several days.

Without warning, the driver called out sharply to the horses and the coach picked up speed. The two guards riding on top of the stage scuffled around and one shouted something unintelligible. John glanced out the window.

A shot rang out. One second later, one of the guards fell from the top of the stage, past the window, landing with a thunk as the stage rolled on. Lily gasped and threw her arms protectively around her aunt. Abigail screamed and then fainted, flopping over onto Cyrus’s shoulder.

The driver bellowed to the horses again and the stagecoach heaved forward as the six-horse team was propelled instantly into an all-out gallop. Three more shots were fired, and the sound of horses’ hooves thundered from behind.

John looked back through the dust to see a number of riders racing toward the stagecoach, eating up the distance between the two. What the hell was he supposed to do now?  He was a doctor. He’d taken the Hippocratic Oath to heal not three weeks before. His job was taking bullets out, not putting them in. But then, he’d also been raised on a rugged Montana ranch, where the unwavering reality was hard. Sometimes staying alive meant killing someone else. Besides, everyone’s lives were on the line, not just his. It would be especially bad for the women aboard. These hills were a common hiding place for Comancheros. They used women in the worst ways and then sold them into prostitution in Mexico. As pretty as she was, Lily Anthony would fetch top price. Hell, they’d sell the skinny teacher and the old woman, too.

Smoke and dust filled the coach. Pop. Pop. Pop. Lily covered her ears. Her elderly aunt coughed as she struggled to hang on. Abigail, now fully awake again, filled the small space with one shrill scream after the other, never even pausing to take a breath. John reached for his satchel under the seat, withdrew a Colt 45, and strapped on his holster. Carrying his guns was a habit he hadn’t been able to break even after his years at school. With hands nimble from experience, he loaded and fired several shots out the window. Two riders fell.

“You have another gun?”

John was surprised to see old Harriet Schmidt eyeing him expectantly. One hand was outstretched while the other grasped the windowsill as the coach careened down the road, jerking violently this way and that. “I’m not letting those filthy dogs take my Lily!”

“Can you shoot?”

“I wouldn’t ask if I couldn’t. My derringer’s not worth diddly.”

John squeezed off three more shots, then pulled another gun from his bag, handing it to Harriet. He pushed the bag toward Lily. “Bullets.”

Cyrus Post fired out the other side of the coach just as a bullet hit Cyrus’s brother in the chest, slamming Jeremiah violently against the back of the seat. Jeremiah gasped several times as he tried to hold back a rush of crimson that spurted through his splayed fingers, soaking his clothes. With just a glance, John could see he wasn’t long for this world. Abigail’s eyes grew round as she took in the blood. With a gasp, she fainted again, blessedly putting an end to her screams.

“Son of a bitch! “ Cyrus cried out. “There’s too many. Prepare to meet your maker.”

“Hush your mouth, you old coot,” Harriet shouted as she hefted the heavy gun and shot out the window. “I have more faith in God than that.”

The coach rounded a corner dangerously fast and then slowed up a bit as it began an uphill climb. One side of the road dropped off, falling some forty feet to a bed of jagged rocks.

Seizing the moment, John holstered his gun and opened the narrow door. He climbed the side of the rocking coach using the window as a step, and grasping the luggage rack, pulled himself up. He flopped onto his stomach, facing the oncoming killers and picked up the fallen guard’s Winchester. He took aim.

* * *

Since the holidays are just around the corner I’d like to share the recipe for my sister’s Beer Bread, which she makes every year at Thanksgiving and Christmas.  It’s not exactly a recipe from the 1800s, but it surely could’ve been—it’s that easy.  Give it a try.  You’ll be hooked, too;

3 cups Self Rising flour

3 Tlbs sugar

a 12 –oz can or bottle of beer (at room temperature)

1 cup chopped walnuts, 1 cup raisins

(OR ½ cup raisins and ½ cup cranberries—I use cherry flavored!)

a good shake of cinnamon.

Mix all ingredients together and put into a sprayed and floured bread pan.

Split the top with a knife.

Cover and set in a warm spot for 30 minutes so the dough can rise.

Cook in a 375-degree oven for 1hour and 15 minutes.

Watch at the end so it doesn’t become too brown.

Remove and while still hot, brush top with butter. ENJOY!!

I’m giving away an E-Book copy of TEXAS TWILIGHT, and also a paper copy of MONTANA DAWN to two different commenters.  Share with us if you’ve ever been in competition with a friend or family member for the same sweetheart?  Don’t be shy….

Available in E-Book online at Amazon and Barnes & Noble

LINK TO AMAZON

LINK TO B&N

I’m not a sickly person. In fact, during my years teaching school, it was often more trouble to miss school than gut it out. And I get flu shots religiously every fall. 

Nonetheless, I came down with two nasty cold/viruses during the flu season of 2009-2010 and needed medical care for a horrific cough and ear infection that had me deaf in one ear. Scary! Some of the doctor’s advice was no-brainer: rest, liquids, and salt water nasal spray. Therefore, Dr. Quinn fanatic that I am, I wondered how folks fared during cold season in days of yore.

 Some remedies from our homesteadin’ ancestors still prevail: Breathing steam. Cooking up a pot of savory chicken soup, and mixing up Hot Toddies. (not necessarily together LOL). However, the old “feed a cold starve a fever” has definitely lost favor. Light exercise, fresh air, and good nourishment have proved to be essential to a quick return to health. 

Peeking through stuff for this post, I found a number of homemade cough remedies: 

        ** 2-3 drops of kerosene on a teaspoon of sugar.  

        ** Equal parts of oil of peppermint, friars balsam and tincture of red lavender. Also served drop by drop on a teaspoon of sugar.

       **  Syrup made from wild cherry bark, mullein leaf, slippery Elm powder, coltsfoot leaf, lobelia leaf, pleurisy root, elecampane root, and licorice root.

      **  Syrup made from honey, lemon and glycerin. 

For sore throats, homesteaders and city dwellers like usually dosed with teas made from sassafras or black currants, and the always popular and effective lemon and honey. A gargle of sage and alum mixed in a glass of water supposedly helped as well.

Elecampagne root

 Cold and canker sores could be eased with tea made from the berries of wild rose bushes, or a daub of potash. 

The concoction of one clove of garlic mixed in a cup of warm  milk was said to lessen the duration of the cold. Interestingly, today’s doctors know that an active compound in garlic, allicin, is an expectorant. 

Another everyday kitchen ingredient, the onion, served importantly as well. The housewife would slice an onion and put in the sickroom. Supposedly the contamination was drawn into the onion so no one else got sick. 

Furthermore, a few drops of onion juice into an infected ear was said to clear up the miserable condition in just two or three applications! (OK, not even on my worst ear day would I have tried this.)

In 1918, the following flu ointment was developed by druggist, J.D. Higgenbotham during the flu epidemic of 1918.

2 large jars white Vaseline
2 oz. turpentine
1/4 oz. menthol crystals
2 cakes of camphor gum
1/3 oz. oil of peppermint
1/4 oz. eucalyptus
1/4 oz. oil of wintergreen

The ingredients were melted and mixed well over low heat and store in covered jars.

 However, when all’s said and done, the most formidable routine therapy was the mustard plaster. I’d come across it once or twice in the books I read as a child, and the word “plaster” freaked me out.

This was apparently a very powerful treatment: To prepare, dry mustard, flour, and lukewarm water were made into a paste. The plaster was then spread on a piece of muslin big enough to cover the chest, then covered with another piece of muslin over the top, placed on the chest with tape. The chest needed to be checked in a few minutes for signs of allergic reaction or blistering. The plaster was removed after about a half hour.

One old wive’s tale suggests using the white of an egg instead of water to prevent the blistering of the skin, and that’s shown on the “recipe” above.

While I’m sure many of the above herbal treatments are still affective today, Sunday’s Parade magazine had a list of old-time cold remedies not recommended to try at home LOL. I think I’d rather cough, sneeze, and burn up than Eat snakeskin, Stuff garlic gloves up my nose, or Rub my feet with tallow and turpentine and Hold them against a wood stove.  Yikes!

Stay healthy out there!

Egg  Nog Spice Bundt Cake

     by Linda Broday

 1 box spice cake mix

1 box Instant vanilla or cheesecake pudding & pie filling

1 cup nonfat vanilla yogurt

¼ cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 1/3 cups toasted chopped pecans

Powdered sugar

1.    Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray

2.    Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites in a large bowl.

3.    Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until wooden toothpick comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

 My Aunt Grace’s Downhome Banana Bread

     by Tanya Hanson

½ cup shortening

1 cup sugar

2 eggs

3 medium mashed bananas

2 cups flour

1 teaspoon soda

Cream shortening and sugar, add eggs and cream well. Sift flour and soda together. Fold flour and bananas into above mixture. Add ¼ cup chopped nuts.

 Bake in greased floured loaf pan, 1 hour, at 350º.

Haystack Drop Candies
By Winnie Griggs

This is a holiday favorite at my house.  It’s super easy and, as you can see from the notes on ingrediants that can be swapped out or added in, it is very versatile. 

INGREDIANTS

• 1 cup caramel chips (can substitute butterscotch chips)
• 2 cups shoestring potatoes (can substitute chow mein noodles)
• 1/2 cup peanut butter
• 1/2 cup salted peanuts (optional)

DIRECTIONS

• Melt chips and peanut butter in microwave or double boiler.  Stir until well blended
• Gently stir in shoestring potatoes and nuts
• Drop by spoonfuls unto waxed paper 
• Cool until set

Other add-ins you can try

• Rice Krispie cereal
• Miniature marshmallows
• M&Ms
• Coconut

Andes Mint Cookies
By Cheryl Pierson

INGREDIANTS

• 1 cup sugar
• 1/2 cup brown sugar, packed
• 3/4 cup butter or margarine
• 2 eggs
• 1 tsp vanilla
• 2 tbs water
• 3 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 6 oz. Andes mints
• Pecan halves

 
DIRECTIONS

• In a large bowl, cream sugars and butter or margarine.
• Add eggs and water. Beat well.
• Mix flour, soda and salt well.
• Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). 
• Wrap each mint completely in cookie dough.
• Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.
• Bake 7-9 minutes until golden brown in a 375 degree oven.

OLD FASHIONED RICE PUDDING

By Cheryl St. John

1/2 cup rice

1 quart milk

4 eggs, separated

1/2 cup sugar

1/2 teaspoon salt

2 tablespoons margarine

1 teaspoon vanilla

3 tablespoons sugar

Combine rice, milk and salt. Cook in a double-boiler until rice is tender.

Beat egg yolks until light and lemon colored. Add these, 1/2 c sugar, margarine and vanilla to the rice. Stir vigorously as you add the egg mixture. Cook slowly until pudding becomes the consistency of custard.

Pour into casserole and top with meringue made of the 4 egg whites beaten stiffly and 3 tablespoons of sugar.

Brown in oven 10 to 12 minutes.

 ORGANIC RAW CHOCOLATE CREAM COOKIES SUPREME

 By Karen Kay

 1)  Fill a quart jar with almonds half full.  Fill another quart jar with pecans half full.   Fill jar with water and salt and let soak overnight.  (The purpose of this is to deactivate the anti-nutrients — phytates — in the nuts.  Phytates impair digestion and prevent the body from assimilating important nutrients like calcium, magnesium, etc.)

2)  Pour off water and salt and dehydrate the nuts in the lowest setting on your oven — or dehydrate them in a dehydrator if you have one.

Recipe:

 5 tblsp. soaked and dried raw organic almonds

5 tblsp. soaked and dried raw organic pecans

2 tblsp. raw organic cacao

2 tblsp. raw organic coconut flour

4 tblsp. raw organic butter or if raw butter not available, regular butter

1/4 teasp. pure organic stevia

1-2 tblsp. vegetable glycerin — or substitute 1-2 tblsp. maple syrup

1 cup raw organic cream or if raw cream not available, one can substitute regular cream — hopefully non-homogenized

1 teasp. vanilla

Put almonds and pecans in a food processor and grind until nuts are the consistency of a coarse flour.  Add raw cacao, coconut flour, butter, stevia and vegetable glycerin (or maple syrup) and blend until a dough forms.

Drop by spoonfuls onto the dehydrator or cookie sheet and press to form a flat cookies.  Dehydrate for 3-4 hours or put in oven at lowest possible heat and heat for 2-3 hours.  Whip raw cream with a couple of pinches of stevia and organic vanilla.

Place a spoonful of cream onto the cookie and place another cookie on top — making a cookie sandwich.  Makes about 16 cookies.

GRANNIE’S TEXAS GERMAN

CHOCOLATE CAKE

By Phyliss Miranda

Grannie was a cake baker for one of the first cafeterias in downtown Amarillo, Texas, during the 50’s and this is her original recipe she made every Thursday for the lunch crowd.

Recipe

2 c.      Sugar

1 c.      Shortening

4          Eggs, separated

2 ½ c.  Flour

½ tsp. Salt

1 tsp.   Soda

1 c.      Buttermilk

4 squares Semi-Sweet Chocolate

Dissolve chocolate in ½ cup hot water. Set aside. Cream sugar and 4 egg yokes (beaten).  Add 2 ½ cups flour and ½ t salt, alternating with buttermilk in which soda has been dissolved.  Add melted chocolate. Beat 4 egg whites till stiff, but not dry, and fold mixture into egg whites.

Bake 350 degrees for approximately ½ hour.  Makes 3 round pans.

German Chocolate Cake Icing

1 c.      Sugar

1 c.      Canned milk

½ c.     Chopped pecans

1 c.      Coconut

½ stick Butter

3          Egg yolks

Pinch of salt

Vanilla to taste

Combine ingredients.  Cook over very low heat until mixture spreads smoothly.  Ice cake.

Wrangler Wreath Cookies

Mary Connealy

1/3 C. butter

 10 ounces marshmallows

Microwave 1 ½ minutes. Stir. Microwave again 1 ½ minutes. Continue until smooth. Add:

1 t. green food coloring

Add:

6 C. cornflakes (crushed)

Wet hands work as well as buttered hands to prevent sticking. Roll into balls. Poke thumb through center and flatten to form a wreath. Decorate with red hots.

 Gumdrop Cake

Donna Alward

1/2 cup Margarine

1 cup white sugar

2 eggs

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

2 cups flour

1 cup milk

1 cup gum drops (no black) chopped, or baking gums

Cream margarine and sugar, beat in eggs 1 at a time. Add vanilla. Mix together flour, salt, and baking powder. Add to the mixture, alternating with the milk until smooth.

Dust gumdrops with flour (to keep them from sticking together). Add to batter. Grease and flour a funnel or bundt pan. Bake at 350 until toothpick comes out clean. Wrap in foil and let ripen for 1 week (if you can stand to wait that long!).

We love to share recipes here at Wildflower Junction. A few months back I was delighted to be invited to take part in a cookbook featuring recipes from 130 authors, which also includes fellow Fillies Elizabeth, Mary, Vicki, and Cheryl St. John. The proceeds from the cookbook go to Snap-4-Kids. With the holidays coming up I figured this would be a great time to share info about the cookbook and Snap-4-Kids. The Heart of Cooking could be a fun gift idea, and all for a super cause

Snap-4-Kids is an organization established to raise money for families of special needs children. Here is their mission statement: “Our Mission is assisting families of children with special needs, especially the physically challenged, in helping their child reach his/her maximum potential through information, referral, education, and modest grants for medical and therapeutic equipment, not covered by health insurance or in the case of no health insurance, throughout the United States, from birth to age 22.  By helping children with special needs in reaching their maximum potential, we are giving them the greatest gift that we can.”

The Heart of Cooking includes 170 recipes for a variety of food, as well as author pictures and bios. Some of the recipes also include personal stories about the recipes. Click on the cookbook for a list of all the contributing authors, the buy link and more information on the Snap-4-Kids foundation.

It’s likely no surprise my contribution has to do with potatoes (my favorite food!), a recipe I’d been cooking frequently at the time. Now I’m wishing I’d have sent the recipe for YESTERDAY’S MASHED POTATOES, a yummy recipe my mother-in-law turned me onto that could come in handy with holiday leftover mashed potatoes. But since I didn’t, I’ll post it today

YESTERDAY’S MASHED POTATOES

Ingredients:
6 cups leftover mashed potatoes (or you can use fresh, sometimes I can’t wait for leftovers)
1 pint sour cream (or plain yogurt)
1 Tbsp chopped fresh parsley
1 1/2 cup grated Cheddar cheese

Directions:
In a medium bowl mix mash potatoes, sour cream and parsley. Set aside. Spray a casserole dish with non-stick spray. Spread layer of mashed potato-sour cream mixture in casserole then layer of cheddar cheese; repeat. End with topping of remaining grated cheese. Cover and bake for 30 minutes at 350 degrees F.

M-m-mmm goodness

Do you have a favorite potato recipe, or perhaps a favorite cookbook we should hunt down?

November is National Novel Writing Month. For those of you who aren’t writers, that means thousands upon thousands of writers are hunkered over their keyboards right now, tallying a word count. There’s a whole website and online community devoted to what is known as Nano-ing. Some years I participate and some I don’t. This year I committed to the whole 50,000 word goal.

It never fails that when a writer is buckled down for an intense writing spree, 300 emails pour into her inbox, the assistant editor requests a dear reader letter and study questions, ten things crop up on the home front that scream for her attention—and her turn to blog rolls around.

The organized Nanoers shop, prepare meals ahead and freeze them. Is that impressive, or what? Others send hubby for carry out four or five nights in a row—and some—like me—make use of all their quick and simple recipes.

And so today I share with you, a couple of my easiest on deadline or Nano-ing recipes.

TACO SOUP

This is a no fail hit. I’ve made it for only the family and I’ve made it for a soup supper at church. The quantities are easy to adjust.

1 ½ lbs ground beef, browned with a medium onion

For a crowd/  9 lbs & 4-6 onions

28 oz crushed tomatoes     / 168 oz

8 oz tomato sauce   / 48 oz

1 can corn      / 6 cans

1 can pinto beans      / 6 cans

Packet taco seasoning       /6 pkgs

1 cup water          / 6 cups

Simmer for 45 min to an hour and serve with shredded cheese, sour cram and corn chips

(My daughter adds a package of ranch dressing mix to the single recipe)

IHOP PANCAKES

1 ¼ c flour

1 egg

1 1/4 c buttermilk

½ c sugar

1 heaping tsp baking powder

1 tsp baking soda

1 ¼ c oil

Pinch of salt

Preheat a nonstick skillet.

Combine all ingredients with mixer until smooth.

Pour by spoonfuls or small measuring cup to form 5” circles

When bubbles pop and edges appear to harden, flip.

Cook other side until golden.

8-10 pancakes

Serve with ready-to-eat sausages or microwave bacon

BEST BREAD MACHINE BREAD EVER

Mix: 1 cup + 2 Tbsp water and 1 or 2 eggs

4 tsp gluten

3 Tbsp brown sugar

3 Tbsp olive oil

1 ½ tsp salt

1 scat tsp yeast

1 cup Hodgson rye flour

1 c Hodgson whole wheat flour

1 cup unbleached bread flour

Easy to slice once cooled! Makes great sandwiches and excellent toast.

Have you noticed if some of your favorite authors have Nano-meters on their blogs this month? If so, leave them a note of encouragement.

If a recipe can tell a story, my Aunt Dixie’s Divinity recipe written on the back of an envelope with a birthday card inside just might do that.  

Thank you for letting me close out the Great Soup Round-up by sharing my special recipe with you.  

                                     – Jodi Thomas

 Aunt Dixie’s Divinity

Put in a quart size pan—works best in heavy pan, medium heat:

2 cups sugar   

½ cup water   

Dash of salt

Bring to a boil—should be rolling boil but not a crazy boil that climbs up the sides of the pan are you’ll have a mess.

Boil stirring most of the time and watching ALL the time for about 6 to 8 minutes until the mixture will go soft ball stage.  (That means when you drop a drop of it in a small bowl of cold water, you can push it around with your finger and make a sloppy ball.)  Once that happens I usually let it boil for another minute just to make sure it’s ready.

Next:  Pour over marshmallow cream from a small jar 8 ounces,  and start to mix on low for about 30 seconds, then kick it up to high for about 4-6 minutes.  Sometime during this add 1 teaspoon of vanilla.

Stop mixing when it starts to thicken, losses its shine, or the ripples the mixer makes stay up for three seconds.

Add a cup of chopped nuts and make a few more rounds with the mixer

Or

Wait and add a nut on top of each piece.  May also add a cherry on top if you don’t like nuts.

Late: Using two spoons drop candy on waxed paper. 

If the first few drops go flat, slow down a bit and give the candy time to cool a minute.  Once the candy looks right coming of the spoon, move fast.

This makes about three dozen candies.  The first few will be flat, but they still taste just as good.  The last few may be stiff so eat them first.  If you decide to put the nut or cherry on top be sure to dry the cherries on a paper towel first and put them on as soon as you drop all the candy.

Never double the recipe.  It won’t turn out.

Love you, kid, and remember, divinity is like birthdays, not everyone turns out perfect.

Aunt Dixie Kirkland

 What Kids Learn from Cooking –

Found in an old cookbook, source unknown.

Fractions – Have them measure ingredients, dry and liquid. Have them use two half-cup measuring cups when the recipe calls for one cup.

Addition: How many ingredients in all? How many minutes longer will the cornbread be in the oven?

Subtraction:  Count the eggs in the carton, and have them count out the number needed for the recipe. How many eggs are left in the box?  

Multiplication and division:  If I cut this plan of cake into four squares across and five down, how many squares will I have in all?  If everyone gets two slices of cake, how many people will this pan feed?

Geometry:  Circular pans, square and rectangle pans.

Reading:  Have them read the recipe to you. Teaches new words and how to follow directions.

Telling time:  The cake needs to bake 30 minutes.  It’s 3 o’clock. When will the cake be ready?

Science:  The three forms of matter … solid (flour, sugar), liquid (water, milk), gas (steam from the heat of the oven), as well as simple machines, levers and planes, and countless other science experiments.  Coming to mind to me is buttermilk and baking soda.                             

READ PINK — October is Breast Cancer Awareness Month

Each day we fight on, we’re one more day closer to the cure.

In wars heroes are born who give us all hope, and in this fight against cancer the same is true.    As we move into Breast Cancer Awareness Month, I hope all will join me in not only helping others but in supporting the battles today and those to come.  Each army begins with one, and I pray for and look forward to the day when we win the war and Breast Cancer is only a memory.

In loving memory of my mother, I am happy to support READ PINK.   Jodi Thomas

Starting October 1, Penguin Group and eight bestselling authors will join together in a campaign to support The Breast Cancer Research Foundation.

Penguin will reprint special editions, including WELCOME TO HARMONY, featuring READ PINK seals on their covers. When you see READ PINK, buy
books and join us in the fight—Jodi 

My new release Somewhere Along the Way is available for preorder now at Somewhere Along the Way