Old Fashioned Tips

Readers Questions: Rose Water and More

2009-11-08T07:57:00.004-06:00

How wonderful it is that nobody need wait a single moment before starting to improve the world. ~Anne Frank

It's sunny and warm here in Michigan. I need to get out and do some last minute landscape chores, but first I wanted to post these questions and answers I'd been working on. Thanks for sending them in!

Can you give me ideas for using Rose Water? A friend sent me a 4 oz. bottle, product of Lebanon, but I don't know what to do with it. Thank you, and love your e-letter- Sharon S.

Rose water can be used as a flavoring, much like vanilla. BUT, since I don't know if yours is safe for consumption I'm going to share the non-edible tidbits. If your friends knows, or if it states on the bottle that it's safe for ingesting you can use it in drinks and recipes.

Rose water is excellent for your skin too. It's a natural make-up remover, used with a cotton ball to gently wipe away make-up. It's also a natural refresher for your skin or a cleanser. To use it as a cleanser, place 1/2 cup in a bottle, then add 1 tsp. of glycerin, which can usually be found at a pharmacy or health food store. Use this mixture as a cleanser. You can also add a little witch hazel to the rose water and use it as a toner. Apply with a cotton ball, then rinse gently. Lastly, you can use it with your lotion. Place a little lotion in your hand, then add a tiny bit of rose water. Apply this to your skin as you normally would. Your friend gave you a lovely, old fashioned gift.

I have a bowl/vase made of semi-vertious porcelain. Made in the late 1800's. The number on the bottom is 34. Can you tell me anything about the porcelain from that time and the value. ~Donna

I've gotten many emails in the past asking about the value of a collectible or antique. Unfortunately, this is something that requires an expertise that I don't have. I love owning and admiring collectibles to be sure (especially tea sets!), but I don't have the foggiest notion of value. I did some looking and I think the About.com section on collectibles is a really good place for you start your research. They have articles and links that are very helpful. You can visit it here: http://collectibles.about.com/od/priceguidesonline/u/PriceGuidesAZ.htm

I have bought several different colored bath towels and they always seem to loose color immediately, why? It's splotchy where they loose color, the last set the kids grabbed before they were laundered and they lost color too, I don't know what I am doing wrong. Thanks! ~Maryann

This could be several things. First, be sure no one in the family is using something that would cause the dye to wash out, such as an acne cleanser or a strong facial wash. If they are, try using white hand towels when they are drying their face. Sometimes if you are using a powder detergent it can clump and cause blotches on towels. Make sure you dissolve the powder as the washer starts to fill, then add the towels. Lastly, if the towels you buy aren't made in the US, they might have a lesser quality of dyes used in the fabric. Other countries don't always have the quality standards that we do. In the future you could try buying towels made in the US.

If you try all of these things and they still blotch, the only thing left is to buy light colored towels. At least it wouldn't be as noticeable.

A few years ago we tackled towel care on Old Fashioned Living. It was amazing the tips that came in from readers! I ended up putting them on a page so everyone could view them. You can read the tips here: http://oldfashionedliving.com/towels.html

~Brenda

Friday Recipes: Apple Pie Recipes

2009-11-06T05:00:00.000-06:00

Now that you have been to the orchard, what are your plans for all those apples you picked?

Somewhere between applesauce and apple dumplings we always get pulled back to the traditional - Apple Pie. While baking an Apple Pie from scratch, that means no ready made pie crusts folks, can be an art form in itself, it is actually an easy and rewarding baking task to undertake.

We have gathered together a collection of some traditional and then not so traditional Apple Pie recipes to test your pie making and baking savvy. Okay, so if you really want to use a ready made pie crust, go ahead, these recipes are certainly adaptable.

Let's begin with the traditional...

Apple Pie

1 batch pie pastry
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter -- cut into bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan.Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes.

Cheddar-Crust Apple Pie

Crust:
1 1/2 cups flour
dash of salt
1/2 cup shortening
1 1/2 cup (6 oz.) shredded sharp cheddar cheese
4-6 tablespoons water
Filling:
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
6 cups sliced peeled apples
2 tablespoons margarine

Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.

Cookie Sheet Apple Pie

Crust:
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup whipping cream
Filling:
5 medium sized tart apples
1/4 cup granulated sugar
1 tablespoon all purpose flour
dash salt
1/2 teaspoon cinnamon

Glaze:
1 egg
2 Tblsp milk

For crust:

Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim to make a 14" square. Roll out the trimmings and cut into strips.

To prepare apples:

Pare, core and slice apples. Turn into bowl, mix with filling ingredients

To assemble pie:

Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked.

Crumb Apple Pie

Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup solid vegetable shortening
1/4 cup ice water
Filling:
7 medium Granny Smith or Golden Delicious apples
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Topping:
3/4 cup packed dark brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/3 cup chilled butter or margarine, cut into pieces

Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings.

Recipe courtesy of Brenda Hyde at OldFashionedLiving.com

Easy Deep Dish Apple Pie

2- 1 lb. cans apple pie filling
1/2 cup raisins
1 cup (4 oz.) shredded sharp cheddar cheese
1- 8 oz. can refrigerated crescent dinner rolls
2 tablespoons sugar
1/4 teaspoon cinnamon
Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.

Whole Wheat Apple-Mincemeat Pie

Pastry:
1 cup Pillsbury's Best Whole Wheat Flour
1 cup Pillsbury's Best All Purpose or Unbleached
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup cold water
Filling:
4 cups sliced, peeled apples (4 medium)
1 1/3 cups prepared mincemeat
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice

Topping:
1 egg white
2 tablespoons water
1 teaspoon sugar (1 to 2 tsp)

Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.

In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.

Crockpot Apple Pie

8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Copyright 2002-2003 Cindy Sanchez

Wordless Wednesday: Wisconsin Sunrise

2009-11-04T05:00:00.014-06:00

Fine China Tidbits and Care

2009-11-03T05:00:00.001-06:00

The various chinas labeled as bone china or porcelain china, may be confusing, but understanding the properties of the clays used to make fine china will quickly dispel any confusion.. The properties of clays include plasticity, shrinkage under firing and under air drying, fineness of grain, color after firing, hardness, cohesion, and capacity of the surface to take decoration. The purest clays are the china clays or kaolins. Â“Ball clayÂ” is a name for a group of plastic, high temperature clays used with other clays to improve their plasticity and to increase their strength.

The finest china is bone china with its translucency and a distinct chime unequaled by any other pottery. What sets bone china apart from other teaware is the addition of bone ash to the clay. If you hold a piece of bone china up to light you should be able to see the light through the china. China clay, is one of the purest of the clays. China clays have long been used in the ceramic industry, especially in fine porcelains, because they can be easily molded, have a fine texture, and are white when fired. Bone ash is the ingredient that gives bone china its added translucency and whiteness over porcelain.

The early ceramic industry was based in the Staffordshire England towns of Burslem, Fenton, Hanley, Longton, Stoke-upon-Trent and Tunstall. These six towns were amalgamated in 1910 to form a single entity - Stoke-on-Trent. Stoke-on-Trent, at the center of the area now known as "The Potteries", has maintained a leadership role in the ceramic industry, building upon the traditions and skills established three centuries ago. The area known as "the potteries" is often referred to as the birthplace of bone china.

Porcelain china is white, hard, permanent, non porous pottery having translucence which is resonant when struck. There are two main types of porcelain: soft paste and hard paste.

Soft paste porcelain is more creamy in color and contains more glass-like substances and remains somewhat porous. When broken, it reveals a grainy base covered by the glassy layer of glaze. Hard paste porcelain is purer white in color, non porous and when broken it is nearly impossible to distinguish the base from the glaze on the outside. Porcelain is valued for it's beauty and strength and is often called china or chinaware. The type of porcelain used for tableware has a bell like ring to it when struck.

Caring For Your China

Care should be taken when handling china. Never place fine china in a dishwasher as strong dishwashing soaps could damage the china over time. Hand washing in hot water and mild detergent is the recommended course of action. Wash in plastic containers or line your sink with a towel. Rinse in cool water to which you add 1/4 cup of vinegar per gallon. Air dry or dry with a lint free cloth. For stain removal, try mixing hot water with baking soda, about 1/4 cup per gallon. Fill the teapot or tea cups with mixture and let soak for an hour. Follow with a regular hand washing as described above. If this does not produce the results you want, combine a small amount of salt with lemon juice or vinegar. Pour small amount into teapot or tea cup and gently scrub using your fingers. Rinse in cool water to which you add 1/4 cup of vinegar per gallon. Air dry or dry with a lint free cloth. If your bone china has gold or silver trim it should not be placed in a microwave.

Displaying Your China Collection

A collection can be anything from tea bag tags to complete china tea sets. Displaying your collection will not only protect it from damage but will make it enjoyable for others to view. Making your collection a part of your decorating theme adds personality to your home.

So if you have a collection, or have started your collection, how do you display it? Look first for the obvious possibilities; coffee tables, end tables, shelves, sideboards and walls in living or dining areas. The less obvious areas might be, over or along doorways or unused closets or cabinets. Grouping your collections together gives them a more powerful presentation while a variety of shapes, sizes and colors creates a strong focal point.

China cabinets offer the best protection and will showcase your fine china collection beautifully. The lighting in the cabinet adds further enhancement, while being enclosed exposes your china to less dust and grime. It may be the best way for protecting an investment and is recommended when your collection includes pricey antiques or precious family heirlooms. If you only have a few specially valued pieces consider individual display cases of wood and glass or acrylic. As an Internet search for display cases proves, the collectors market is full of manufacturers of various display cases which you could adapt to your prized teapot or tea cups.

Another cabinet idea is for those that have more kitchen cabinets than they need for everyday storage. Glass doors on a section of cabinets easily converts them into display cabinets for your china collection. Lighting could also be added for greater "show off" ability.

Here are some tips to spark your creative side when looking throughout your home for display possibilities.

-Doilies of lace or fine crochet under your china collectibles adds texture and completes the setting.

-A collection of plates or tea cups is a wonderful touch over a doorway or a narrow section of wall.

-Fill a basket with cups and saucers and lace or crocheted doilies or napkins.

-Light up your table with tea cups. Fill with water and insert floating wick candles.

Use other items with your collection such as a framed photo of your grandmother with the china she gave you.

Unless a bedroom contains a sitting area, it is best to display your china collection in the living, dining and kitchen areas or your home. Most importantly, don't be afraid to use your fine china, it is made to be enjoyed and then handed down to the next generation. If you have never experienced tea or coffee from a fine china tea cup or mug, you have missed a memorable experience.

©2006 All rights reserved Patricia Roberts

Cool Weather Garden Tips

2009-11-02T12:25:00.003-06:00

So dull and dark are the November days. The lazy mist high up the evening curled, and now the morn quite hides in smoke and haze; the place we occupy seems all the world. ~John Clare

I'm hoping for some sunny days this week to do last minute fall garden chores, so I thought I would share some of the things we can do for our landscape this time of year.

Chrysanthemums should be cut back fairly close to the ground once they have stopped blooming and the cuttings can be added to your compost pile. If you have potted mums that you purchased, remove the plant and add to the garden, giving it a hole a little bit bigger than the pot was. After planting, cut as mentioned, water and mulch.

If your peonies, roses or hollyhocks developed diseases such as rust, blight, or anything similar, remove the leaves or branches that were effected and burn them or dispose of them in your waste bin-- don't compost. Do the same things with other plants and trees too. Check your phlox, beebalm (mildew can effect it), dogwoods and lilac. You don't want to prune your spring blooming trees or shrubs, JUST remove the diseased parts.

This is also the time you'll want to empty out all your outdoor planters, baskets, clay pots and window boxes. Empty the soil into the compost pile and wash the containers with soap and a weak bleach solution before putting into storage where they will stay dry and not freeze. You'll be way ahead in the spring!

Water all of your evergreens deeply one last time before a major freeze. This will help them throughout the winter season.

We all know mulching is great to keep moisture in during the hot months, but it also offers protection during the winter. However, it's really best to wait until the ground starts to freeze but before the blizzards hit. I know-- it's a much colder chore doing it this way, but if you do it too soon you may be making a nice cozy place for mice and other critters to hang out. Mulch can be free organic matter like pine needles, straw, chopped leaves or bark chips/shreds.

If you have planted trees this year you may have been given advice on wrapping the trunks with a paper tree wrap, but it's been found to actually injure trees in many cases. If you do decide to wrap the young trees trunks do it ONLY in the winter and remove it in the spring. You can protect the tree trunks from rodent damage by using plastic guards or mesh wire. It can be from 12 inches to 2 foot tall. If you have very deep snow in the winter you may want to go taller than that. Remove before the tree grows too wide. Also, make sure there is no debris around the tree trunks.

A few notes for warm climates:

Some of you are entering a cooler season but won't have the cold winter many of us do. You can plant bedding plants now such as snapdragons, calendula, ornamental kale or cabbage, and dianthus. Some wildflowers can even be direct seeded now: bluebonnets, rudbeckia, pansies, calendula, candytuft, foxgloves, snapdragons, stock, and sweet alyssum. Calendula is a wonderful cool weather plant and is easily direct seeded!

In locations like Southern Florida vegetables can be grown now such as tomato, endive, escarole, snap beans, potato, peppers, peas, lima bean, collard greens, parsley, celery, turnip, mustard, onions, spinach, lettuce, radish, cabbage, beet, carrot, cauliflower, and broccoli.

One note for warm climate gardeners on bulbs. If you are in Zone 8 or up you will need to chill your spring bulbs before planting. It's usually 10-12 weeks of chilling in the refrigerator.

We have mulching tips from an excerpt on OFL:
http://www.oldfashionedliving.com/mulching.html

~Brenda

Fall Activities for the Entire Family

2009-11-01T19:21:00.005-06:00

Between Halloween and Thanksgiving is a perfect time to try a few nature crafts with the kids. The great thing about the crafts below is they are fun for teens, as well as smaller kids, and adults. It's easy to get wrapped up in the holiday rush as it gets closer to Thanksgiving and Christmas. I think spending a few cold, rainy days making art is a good way to get away from the crowds, the video games and the television.

Make leaf rubbings. You'll need fresh, moist tree leaves or other plant leaves, a hammer, and pieces of cotton muslin. Lay one muslin down on a piece of paper, taping it down around the edges with masking tape. Place the leaf down on top of the piece of muslin, and lay a thin piece of paper over top of it (scrap will do). Pound the leaf with the hammer evenly over the entire leaf. This will transfer the leaf shape and color to the piece of muslin, so make sure to pound it all. Afterwards, you can glue the muslin to a piece of cardboard-framing it with a colorful mat if you wish.

Have the kids gather leaves, and make a big collage on a piece of poster or foam board. This won't be a "keeper" art project, but they will have a great time collecting, being creative with their design and gluing the leaves in place. Hang it up or display the collage for the season, and be sure to take a picture of it for them too. Slip in learning fun by having them identify each leaf and place the tree names in their collage.

Pumpkin or squash seeds are so light in color that they can be dried and painted to use for art. Air dry, or spread them on a cookie sheet to slowly dry in the oven. Don't use oil or anything else on the seeds. Once they are dried, and cooled divide the seeds into groups, depending on how many you have. Example: ten of each color, using browns, blues, reds etc. You can also water down paint if you want them to be softer colors. Let the seeds dry completely. Use them to create pictures, collages, mosaics or anything else that strikes your fancy.

I still have art that my kids made when they were small. I love to get it out and put it up during the fall. Of course I'm also a pack rat:)

~Brenda

Friday Recipes:Old Fashioned Halloween Party

2009-10-30T05:00:00.009-05:00

It's Halloween and you want to stay away from the big parties and door to door trick or treating with strangers. What do you do? Give an old fashioned party that will please everyone and get the whole family together! We can take some hints from The Modern Priscilla Magazine issue from October 1915. They advised the hostess to invite family and friends that are close to each other so everyone can feel comfortable dressing up and joining in.
The Invitations and Decorations

Invitations and menu cards should be adorned with witches on broomsticks, owls, black kittens and such things. Menu cards aren't used much for family gatherings, but they are a fun memento for guests to take home. Simply cut cards out of stiff paper, decorate and neatly print the occasion, the menu, date, and even a little poem or quotation. Place one by each guest, or hand them out at the door.
Decorations in the early 1900s were simple but fun. Jack-o-lanterns peeking from every corner, dried corn with branches of colored fall leaves would be suspended from chandeliers. Pumpkin shells can be scraped clean and used for soups, dips or casseroles. Dye cheese cloth yellow and attach autumn leaves, string popcorn spray painted orange, or a modern touch of black plastic spiders can be added. Faces were also painted on gourds and turnips to decorate the entire house.

Festive Food

The food was rather light and easy, which fits in perfect with our busy lifestyles today. Egg, chicken or tuna salad sandwiches, cut into fourths with additions of thinly sliced cucumber, herb butter, tomato or watercress could be served on platters with colored toothpicks holding the bread in place.
Nut sandwiches were a suggested treat. Bake gingerbread or poundcake in loaves and thinly slice. Toast nuts for a few minutes in a hot oven, then chop or crush. Mix with whipped cream or honey and spread on the slices of bread. In addition to the sandwiches serve brownies, fruit compote or salad, hot cider and salted nuts.

Hot Spiced Cider

2 quarts cider
1 cup brown or white sugar
2 sticks cinnamon
6 cloves
1 tsp. allspice
nutmeg
Add the sugar and spices to the cider in a large saucepan. Simmer, do not boil, for 15 minutes. Strain and serve hot in small glasses or mugs. A little grated nutmeg may be sprinkled on each glass before serving.

Halloween Bars

Ingredients:

1/3 cup sugar
1/3 cup butter
2 well-beaten eggs
1/3 cup molasses
1/2 tsp. orange extract
1 cup flour
1 cup crushed nuts
Cream sugar and butter, add eggs, molasses, extract, flour and nuts. Mix and turn into a buttered and floured cake tin and bake in a moderate (350 degrees) oven for 30 minutes. Cut in fingers and serve warm or cold.

The Halloween Games

Bobbing for apples, dancing, and door prizes were some of the simpler activities in the early 1900's. We can add some modern touches too. On the bottom of each plate tape a number. After everyone finishes eating draw numbers and give away adult and kid's door prizes. Bean bag animals, marbles, and card games are fun and inexpensive for the kids. Adult door prizes can be boxes of herb tea, jams, coffees, fancy cookies or crackers.

Be sure to have some fun music such as the Chicken Dance, The Hokie Pokie, or songs from classic musicals like Oklahoma or The Sound of Music. Besides dancing, musical chairs is a great game to encourage the kids and adults to play together.

A game of Pin the Stem on the Pumpkin can be fun for all ages! Draw and color a large pumpkin without a stem on poster board. Using another piece of cardboard or construction paper cut out a stem, and attach a tack to it with tape. Tape the pumpkin onto a cork board. Blind fold each guest during their turn while they try to pin the stem on the pumpkin. The kids will love seeing the adults playing right along with them!

Old fashioned Halloween parties are a great alternative to door to door trick or treating. It's fun, and safe, plus it brings together family members of all ages to share in the memories.

What is Chai? Where Did It Originate?

2009-10-29T06:50:00.005-05:00

There is no trouble so great or grave that cannot be much diminished by a nice cup of tea. ~Bernard-Paul Heroux

In the simplest terms, Chai is a tea brewed with spices from India. If you live in India, the word "chai" is actually a generic word for tea in Hindi. The brewed, spiced tea we think of as chai is actually known as masala chai. The tea leaves and spices are boiled with water, then strained to serve. Some prefer it stronger and it's actually "stewed" for awhile before straining. Recipes vary from family to family, some have been handed down from generation to generation. Masala chai was thought of as a "cure", kind of like we think of chicken soup in the US. It's possible families have been making a form of masala chai for thousands of years. Early versions most likely used herbs, barks and spices instead of black tea, but changed as black tea was brought to India and became more common.

The following recipes are variations of masala chai. You can use loose tea or tea bags, but all need to be strained before serving. It's fun to create your own version of the chai once you have tried your hand at these recipes!

Easy Indian Milk Tea

Ingredients:
2 black tea bags
2/3 cups water
1/2 cup milk
1 cardamom or small piece of crushed ginger
1 teaspoon granulated sugar

Place the tea bags in water and boil vigorously for 5 minutes.
Pour in milk and add sugar. Let it to boil just until the milk
rises. Add crushed cardamom pods or ginger. Steep for
ten minutes and serve hot.

Chai Tea

Ingredients:
1 Tbsp. fennel or anise seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1/4 inch piece ginger root, peeled, sliced thin
1/4 tsp. black peppercorns
7 cups water
2 Tbsp. loose Darjeeling tea
6 Tbsp. honey or brown sugar
1 cup milk

Add the fennel/anise, cardamom, cloves, cinnamon, ginger,
peppercorns and water to a pan. Bring to a boil, and simmer
5 minutes. Add 2 tablespoons loose Darjeeling tea. Steep
for 10-15 minutes. Strain. Place back on heat and add the
honey or brown sugar and the milk. Heat just until boiling.
Serve.

Masala Tea

Ingredients:
1 tsp. loose Ceylon or Darjeeling tea
1 pinch cardamom, ginger, and cinnamon
a drop of pure vanilla extract
boiled milk
1 tsp. granulated sugar

Steep tea and spices at least 10 minutes. Strain tea,
add milk and sweeten to taste. Serve hot.

Enjoy! ~Brenda

Wordless Wednesday: More Fall Photos

2009-10-28T05:00:00.001-05:00

I realize this is "wordless" Wednesday, but I wanted to make sure I gave credit for the photo on this post. It was sent to me from Tinker Swiss Cottage in Rockford, IL. Thanks for the lovely shot!

The other three photos are ones I took around town here.

More Kitchen Tips

2009-10-27T05:00:00.003-05:00

Last week I wrote about a few things that help me in the kitchen. I asked if you had any and Deb in Wisconsin was kind enough to share all these wonderful ideas. Thanks Deb!

Using your favorite pancake recipe.....bag up all the dry ingredients in a quart-size zipper bag. I sift the dry ingredients into a bowl first, then pour into the baggie. You can also do this with scones, johnny cake (cornbread/cakes), and pizza dough. I've been doing this for years, and the only "problem" I've ever encountered was ONE TIME when the baking soda in the scones mixture kind of clumped up, so the batter didn't rise properly....so I DID use up that batch (I make about 10 baggies at a time), and simply added another portion of baking soda to the mixture before adding the wet ingredients.

To make this really simple, I posted the Wet Ingredients needed for each recipe, on a sheet posted on the inside of my cupboard door nearest my baking/cooking center in my kitchen. So I don't need to get a recipe book out, just open the cupboard door, and there's a note with the needed ingredients.

Another "step ahead" you can do, when you're freezing or canning any of your garden veggies, make them in sizes that you'd use in your regular recipes. For example, my favorite pumpkin cake recipe uses 2 cups of pumpkin, so when I can or freeze our pumpkins, I do them up in 2-cup portions. Same for grated zucchini (or yellow crookneck summer squash) for
my Chocolate Zucchini Cake recipe.

It also helps to do some mega-chopping sessions with nuts...then freeze them in portion sized zipper bags--they're ready for your recipe!

When red, orange or yellow sweet bell peppers are on sale I buy a slew, then wash, dry, slice and chop into small-ish pieces, lay them out on a cookie sheet (or two), then pop the cookie sheets into the freezer for a few hours (or even longer--as I usually forget!). After they're frozen, I use a pancake turner/spatula to loosen, and then pour into a large plastic container
(with a tight-fitting lid). Whenever I make spaghetti, chili, sloppy joes, or any Oriental recipe, I grab out a handful or two (or more) and into the sauce it goes. They don't stay as firm as "fresh" peppers do, but they still have that great flavor--and the color is just what perks up a winter-time dinner!

Another EXCELLENT time-saver at the end of August or beginning of September...when your tomatoes are all turning red at the same time, and you can't stand another minute cooking in a hot-n-humid kitchen, or you don't have time "right now" to make up tomato sauce.... Put your tomatoes (right off the vine) into a large brown paper grocery bag. Fill that right up,
then close it tightly. Put in the freezer and in about January, when you dig in there after all the holiday fuss, you'll see that bag (or bags!) of 'maters. Then all you have to do is SO SIMPLE: fill the sink with HOTTEST tap water, drop about 13 'maters in there, let float for 20-30 seconds, and the skin should slip right off. Plop the de-skinned tomato in your LARGE canning pot; when the pot is as full as you want, then cook at low to medium heat, they will be juicy and need stirring every so often. Once they break down, you can add your other ingredients. I run mine through a blender--after they've cooked down. I like my
tomato sauce to be broken up.

Thanks for all those fabulous tips Deb! I especially love the tomato idea, excellent. If you have some time saving kitchen tips, send them my way and I will post them here.

Fall Tips: Birds, Houseplants & Herbs

2009-10-23T16:21:00.000-05:00

A house is never still in darkness to those who listen intently; there is a whispering in distant chambers, an unearthly hand presses the snib of the window, the latch rises. Ghosts were created when the first man awoke in the night. ~J.M. Barrie

Goldfinches are one of my favorite birds because they remind me of little bits of fast moving sunshine as they hunt for seeds. They will eat seeds from many garden plants and herbs such as catnip, lemon balm, coneflowers, rudbeckia and sunflowers. They also have a reputation for being "weed eaters" because they love thistle seeds and other weed seeds so much that they reduce their number by eating so many! If you have any of these plants in your landscape consider leaving the seed heads rather than cutting them down for the winter.

Many people are convinced their houseplant foliage should shine, so they buy commercial leaf-shine products, but these really aren't good for your plants. They clog the pores and cells of the plant. Instead, wipe the leaves off with a clean cotton t-shirt or other cotton rag, dampened with water. Hold the leaves gently in your hand to clean. Spray your plants regularly and provide good air circulation to keep them looking their best, and give them an occasional "shower" by placing them in your bathtub, giving them a gentle rinse with shower water.

Remember, if you haven't cut back herbs such as oregano, mint, chives, thyme and lavender do it now before winter sets in. If you don't have time to preserve and harvest the plant cuttings, add them to your compost pile.

READER'S TIP:
I have a tip for those who would like to grow Christmas cactus.....

These are "tropical" plants, even though they're called "cactus".....so make sure they get LOTS of sun in the summer. In fact, I move mine out of the house and put them on the back porch where they get lots of afternoon sun (not directly overhead since they're "inside")...but it's very hot in that porch, so toasty warm for them. Also whenever I'm home at the same time that there is a gentle rain shower, I move the plants out on the porch rail, so they get a good dousing.

I recently purchased an "Easter" cactus (I don't know if that's for real or not, but it did bloom in spring), with white blooms. It's a baby, though, and only had three gorgeous white blooms this past spring. I'm hoping for better in a couple of years. As you said, it takes a bit of time to get them well established and "root bound."

~God's blessings from an avid-reader and friend in Wisconsin, Deb H.

On OFL we have tips on fresh and ground ginger in your cooking:
http://oldfashionedliving.com/ginger.html

~Brenda

Friday Recipes: Bread

2009-10-23T08:24:00.000-05:00

It's that time of year when everyone enjoys making bread! That fresh smell of bread wafting through the house is completely wonderful. Here's just a few for you to try.

Herb-Onion Batter Bread

3 1/4 c. all-purpose flour
2 pkgs. Red Star instant blend dry yeast
2 tbsp. sugar
1 tsp. salt
1/2 tsp. ground sage
1/2 tsp. crushed rosemary leaves
1/4 tsp. ground thyme
1/4 c. butter or margarine
1 c. finely chopped onion
1 1/4 c. warm water
1 egg

Preheat oven to 375 degrees. Yield: 1 loaf.

In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.

Basil Tomato Bread with Chive Cream Cheese Spread

2 c. flour
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 sm. piece ginger
1/2 c. fresh basil leaves or 1/4 c. dried basil
1 scallion, cut into 1-inch pieces
3 tomatoes, seeded and quartered
1 tbsp. tomato paste
1 1/4 c. sugar
3 lg. eggs
1 stick (1/2 c.) butter, at room temperature and quartered
Chive Cream Cheese Spread (recipe below)

Put flour, baking soda, baking powder and salt into a food processor and process for 2 seconds. Remove and reserve mixture. Process ginger root, basil and scallion for 2 seconds. Add tomato and tomato paste and process for 10 seconds until pureed. Add the sugar and process for 30 seconds. Add eggs and process for 1 minute. Add the butter and process until fluffy. Add the reserved flour and turn machine on and off 5 or 6 times until the flour has disappeared. Spread dough in a greased loaf pan and bake in a 350 degree oven for 40 minutes.

Chive Cream Cheese Spread

1 (8 oz.) pkg. cream cheese, at room temperature, cut into 4 pieces
1 lg. scallion, cut into 1-inch pieces or a bunch of chives
1/8 tsp. Tabasco sauce

Process all ingredients until well mixed.

More Bread Recipes You Might Like
Greek Loaf
Homemade Amish White Bread
Pull Apart Cornmeal Dinner Rolls
Parmesan Herb Bread
Homemade Multigrain Bread

Wordless Wednesday: Fall Pictures off my deck in southern WI

2009-10-21T12:34:00.002-05:00

Tuesday Tips: In the Kitchen

2009-10-20T09:20:00.004-05:00

I've been thinking about all the little things I do around here to make life in the kitchen just a little less hectic. Recently I posted on my cooking blog about how I store canned chipotle peppers so that I don't waste the leftovers and so they aren't so hard to access afterward. It received a great response, so I thought I would share that here, as well as some other things that I do to make my life easier.

Storing Canned Chipotle Peppers

Most recipes don't call for an entire can of chipotle peppers in adobo sauce. They usually call for 2 or 3, leaving you with a bunch of peppers that you glop into a baggie and store in the freezer, then find it impossible to get them out. A much better solution is to wrap each pepper (with some of the sauce) individually in plastic wrap. Then store all the wrapped peppers inside of a zipper sandwich bag in the freezer. When you need 1 or 2, take the individually wrapped peppers out and unwrap them while still frozen. They will thaw pretty quickly, so if your recipe calls for chopped or diced chipotles, go ahead and do it while they are still frozen. Trust me on this, it's a lot easier that cutting them up when defrosted! Here's a yummy recipe for Chipotle Chicken if you would like to try something different tonight!

Making Your Own Taco & Chili Seasoning Packets

My family loves tacos and chili. Years ago I found some recipes for chili seasoning mix and taco seasoning mix, and have never used a seasoning envelope from the store since! the only hassle with that is you have to measure out all the ingredients for the seasoning each time you make dinner. I made things a little easier on myself by mixing up about 4 batches at a time. I set out 4 bowls and measure the ingredients into each one. When finished I pour each one into it's own zipper sandwich bag, then I wrap each sandwich bag in foil. I mark the foil packets with "taco" or "chili" and keep them in the pantry. Next time I make chili or tacos, that's one less step and makes dinner just as convenient as if I were using those stale tasting grocery store packets. :)

French Toast Sticks

My kids love French toast sticks. I'll buy an extra loaf of bread specifically for making this. Mix up your favorite French toast egg mixture. Mine is just eggs, a splash of milk and a few shakes of cinnamon. I cook each slide and set them on cooling racks until they have completely cooled. Then I cut them into dipper sized pieces and place them all on cookie sheets. Put the cookie sheets in the freezer and leave them there for several hours (I leave them in there all day). Then take them off the cookie sheets and toss the frozen dippers into a plastic zipper storage bag and store them in the freezer. Kids can grab out a handful and toss them in the microwave for about a minute and they have instant breakfast.

These are just a few tips from my kitchen. Do you have any great tips to share?

Garden Chores Before the Snow Flies

2009-10-19T05:32:00.004-05:00

Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves. ~John Muir

Today I have a hodge podge of garden and landscape tips for this time of year. I know some of you have had snow already! We haven't had snow but it was 25 degrees F. Sunday morning. Brrrr...

You can mulch and protect your perennials from harsh winters and the wildlife. After you get a few hard frosts you can add a one inch layer of straw, hay or chopped leaves. This will give the plants a little extra protection. If you've noticed little chew marks on your shrubs or perennials that don't die all the way down after frost, you may want to put a circle of chicken wire around them for the winter. Once you buy the wire you can store it til the next winter when you remove it in the spring. It will keep the rabbits and other wildlife from chewing the bark or stems. This is especially good for newer shrubs or trees that haven't completely established yet.

It's very important to remove any diseased plants and either burn or discard them before winter. The same goes for fallen fruit. You don't want to let it set all winter where the organisms could stay alive til next spring and cause problems.

Did you grow dahlias this year? They have "tubers" sort of like day lilies, but they won't survive heavy frosts. When the frost damages/browns their leaves, cut off the stems 5-6 inches above the tubers/roots. Dig up the clumps, very gently remove from the dirt and rinse them off with water. Allow them to dry outside in a sheltered place (no sun or harsh wind) just until they are dried. Store the clumps whole in a basement or attached garage where it doesn't get below freezing (35 degrees F. or so). You can place them in paper bags, boxes or tubs filled with peat moss or sawdust. If you are using a plastic tub make sure it's not so tight that air can't get in.

If you have had a Christmas cactus for any length of time, you know how hard it is to encourage blooms. Well, unless you are my mom who has the magic touch. The plants will need about 13 hours of darkness in each 24 hour period, and a temperature of about 50-60 degrees F. If you have tips that have worked for you let us know!

We have tips on growing Christmas and Thanksgiving cactus on OFL:
http://oldfashionedliving.com/holidays/cactus.html

Essential Oils and Herb Recipes

2009-10-17T08:32:00.004-05:00

My long two-pointed ladder's sticking through a tree toward heaven still, and there's a barrel that I didn't fill beside it, and there may be two or three apples I didn't pick upon some bough. But I am done with apple -picking now. Essence of winter sleep is on the night, the scent of apples: I am drowsing off. ~Robert Frost

I love fall with all it's color and fragrances. I thought today I would share a recipe and a tip on using essential oils plus a few more herb recipes you can try this fall.

I love making simple room sprays, which are light and can be used anywhere in the house. I like spraying them over the bed and around the room before I go to sleep.

This is a simple recipe:

4 ounces distilled water
4-6 drops Chamomile Essential Oil
4-6 drops Bergamot Essential Oil
4-6 drops Tangerine or Sweet Orange Essential Oil
4-6 drops Lavender Essential Oil

Mix this in a small spray bottle and spray when you need a relaxing moment. Shake before each use. Notes: I tend to go a little heavier on the lavender. It's a flexible recipe!

Essential oil tips: Add 15-20 drops of Rosemary oil and 10-12 drops of Lemon to unscented shampoo as a treatment for dandruff. Baby shampoo will also work. Stir well. Wash hair as usual.
Garlic Roasted Vegetables

Ingredients:
1 butternut squash, seeded and chunked
2 pounds unpeeled red potatoes
2 medium sweet onions, chopped large
5 cloves garlic, peeled, sliced
olive oil
1/2 tsp. dried rosemary, crushed
1/2 dried thyme
kosher salt and fresh ground black pepper

Preheat oven to 425 degrees F. Combine the squash, potatoes, onions and garlic in large shallow baking pan or casserole dish. Spread evenly in the pan and drizzle with olive oil. I don't use too much-- just enough to drizzle over the top so it touches most of the vegetables a little bit. Salt and pepper to taste, then sprinkle the herbs over the top. Bake 45-50 minutes, turning once after the vegetables are lightly browned.

Tomato Pesto
Makes about 2 1/2 cups
From "You Say Tomato" by Joanne Weir

1/4 cup pine nuts
4 cups fresh basil leaves
3 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/8 teaspoon crushed red pepper flakes
2 large ripe red tomatoes, peeled, seeded, chopped and drained
Coarse salt and freshly ground black pepper

Heat a small skillet over medium-high heat and add pine nuts. Cook, stirring constantly, until golden, 3 to 4 minutes. Remove from skillet. Place basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth. Stop and scrape down sides. Add cheese and crushed red pepper and pulse a few times to make a thick paste. Transfer to a bowl and fold in tomatoes. Season with salt and pepper to taste.

Roasted Greek Chicken

Ingredients:
About 5 pounds chicken quarters (leg and thigh together)
2/3 cup minced garlic (3 heads if using fresh)
1/2 cup lemon juice
1/4 cup olive oil
21/2 tablespoons dried oregano
2 tablespoons pepper
2 teaspoons salt
1/4 cup chopped fresh parsley

Rinse chicken, pat dry, and cut off any visible fat. Place the quarters in a large 12 x 17-inch pan. In a bowl, mix the minced garlic, lemon juice, olive oil, oregano, pepper,and salt. Smear the garlic mixture evenly over chicken, then arrange in a single layer. Bake in a 375 degree F. oven until skin is well browned, about 11/2 hours. After 45 minutes, baste the chicken with pan juices about every 10 to 15 minutes. When done, transfer chicken to a warm platter. Skim the fat off of the juices and discard. To the pan, add 1/2 cup boiling water to pan, stirring to loosen
browned bits, while heating it on a medium burner. Boil for a minute or so, and transfer to a bowl or gravy server. Sprinkle the parsley over the chicken and provide the sauce for guests. Serves 8.

Quick Herb Salt

Ingredients:
2 Tbsp. kosher salt or sea salt
1/4 tsp. fennel seeds
1/4 tsp. black peppercorns
2 tsp. fresh thyme

Place 1 tablespoon of the salt, the fennel seeds, peppercorns, and thyme in a blender or grinder. Pulse until finely ground. Place in a glass jar (I use empty spice jars). Add the remaining salt. Use this on meats, poultry or fish.

Vanilla Lavender Syrup

Ingredients:
1 1/2 cups granulated sugar
4 cups water
1 vanilla bean, split lengthwise
2 teaspoons vanilla extract
1/4 cup chopped lavender buds/flowers

Boil the sugar, water, and vanilla bean gently for 5 minutes. Remove the vanilla bean and stir in the vanilla extract and lavender. Cool and strain. Use in tea or desserts.

Tips on crafting with lavender:
http://www.oldfashionedliving.com/lavender4.html

~Brenda

Preparing Our Landscape for Winter

2009-10-13T06:13:00.004-05:00

A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air. ~Eric Sloane

Today I have a few more tips for preparing our garden and landscape as winter approaches.

-If you are transplanting or planting new lilies, (all varieties) try adding peat to the soil before planting. This will help the soil, and the lilies.

-If you have any ponds or water features with water plants now is a good time to thin them out if they have become crowded. Also, clean out any leaves or other debris and cover the pond with a net or mesh outdoor fabric to keep it clean until spring.

-You can plant rhubarb in October and clean up any existing patches that you have already. As with other perennials you want to clean up dead foliage, leaves and other debris around the plants to avoid anything damp/wet from laying against the crowns/centers of the rhubarb plants. If your plants have become very large you can also divide them. Mulch the rhubarb with compost.

Are you getting the urge to "clean" your houseplants? Don't use those commercial leaf shine products, just use a damp, clean cotton rag to gently wipe the leaves of your house plants. If you find they are quite dirty you can add a teeny bit of dish soap like Ivory to your water, then dip in the rag and wipe the leaves. As a preventive measure, buy a small spray bottle, fill it with water and spray your plants on a regular basis!

On OFL we have tips on preparing your roses for winter:
http://www.oldfashionedliving.com/rosecare.html

Fall Herb and Cooking Tips

2009-10-07T05:53:00.005-05:00

Crispy air and azure skies, high above, a white cloud flies, bright as newly fallen snow. Oh the joy to those who know October! ~Joseph Pullman Porter

Today I have a few fall herb tips, both for care and cooking!

Annual herbs that have run to seed should be pulled up and added to the compost pile. Your perennial herbs can be cut back and harvested, which will encourage new growth next spring. This is especially important for any herbs that reseed IF you don't want them to spread.

Onions, celery and mushrooms all add a great flavor to soups, but if you brown them in a tiny amount of olive oil BEFORE adding to your soup pan the flavor will be much richer. Try it next time when you make soups or stews.

From Mississippi State University: Freeze whole leaves or stems of herbs such as parsley, chives, oregano and rosemary in a single layer on a baking sheet. Once they're frozen, pack in plastic bags and return to freezer. This winter when you need "fresh herbs" remove herbs from freezer, chop while still frozen and add to your recipe.

If you are trying to cut back on salt you can use herbs to give her foods extra flavor.

-Use lemon juice on fish, seafood and vegetables in place of salt.

-Use roasted garlic. Unpeeled cloves can be roasted in the oven for about 1/2 hour or you can do it in the microwave by covering the cloves with plastic wrap and cooking for a minute or two till they are as soft as you want them to be.

-Use onion and garlic powder or granules instead of salt. It doesn't take much so use just a small amount!

Simple herbal gifts to make this fall:
http://www.oldfashionedliving.com/herbalgifts.html

~Brenda

Fall Garden Tips and Chores

2009-10-05T05:19:00.004-05:00

The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools. ~Henry Beston

Fall is a great time to plant perennials, but make sure the soil temps are above 40 degrees in your area. Once the soil is colder than this on a regular basis the roots will stop growing. Planting now does give them a head start though. You can find some really great bargains out there right now!

Dividing and cutting back-- Hosta flower stalks can be cut back when they are finished blooming. The leaves can be cut back anytime before a heavy frost--after the frost they become mushy. If you prefer to leave them be or run out of time, you can just rake up anything left in the spring. I also transplant mine in the spring and divide them if needed.

Butterfly bushes should be cut back in November before the snow is heavy. In colder zones like ours cut it back to 2 or 3 foot and warmer climates can cut back to a foot or so. Mulching it with straw, hay or grass clippings is good too. Transplant it if necessary in the spring.

Black-eyed Susans: I leave the seeds for the birds, plus they reseed which is fine with me. If you want to cut them back you can do it after the blooms are finished. I also transplant in the spring and very early in the summer and they do well. If you want to reseed them elsewhere in the landscape, just grab a few dried seed heads and sow in the new location, covering lightly with soil.

On OFL we have tips on growing Lords and Ladies this fall for spring bloom:
http://www.oldfashionedliving.com/arum.html

~Brenda

Friday Recipes: Pumpkin Desserts

2009-10-02T05:00:00.005-05:00

It's official, fall is here and the pumpkins are popping up everywhere you go! Time to start thinking of Halloween, Thanksgiving and Christmas. So many pumpkin desserts, so little time...

Here are a few of our favorites:

Pumpkin Cookie Pops

1/2 cup butter or margarine
3/4 cup maple syrup
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 cup solid pack pumpkin
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
lollipop or popsicle sticks
candied green cherries, sliced
Pumpkin Icing
Chocolate Glaze

Preheat oven to 350 degrees. In large bowl cream the butter, syrup and sugar until light. Add egg, vanilla and pumpkin; mix well. Combine the dry ingredients; sift together and add to pumpkin mixture, mixing well. Drop rounded tablespoons of batter onto greased cookie sheets. Insert sticks into the side of the unbaked cookies. At the opposite side, insert a green cherry slice for stem. Bake for 15-20 minutes. Remove from sheets and cool on rack. Frost with the icing and glaze-below.

Pumpkin Icing: Combine 1 3/4 cups confectioners' sugar with 2 tablespoons water, two drops of yellow food coloring and one drop red coloring; mix until smooth. Frost the cookies and allow to dry.

Chocolate Glaze: Melt 1/4 cup semi-sweet chocolate chips with 1 tablespoon butter, mixing well. Using a small clean paint brush or toothpick, dipped in the glaze, paint on faces to each pumpkin cookie.

Great Pumpkin Cookies

4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 can, 16 ounce, solid pack pumpkin
1 cup semi-sweet chocolate chips
icing
sprinkles or other cookie decorations

Preheat oven to 350 degrees. Combine flour, oats, cinnamon, and salt; set aside. Cream butter, add sugars gradually, beating until light and fluffy. Add the egg and vanilla; mix well. Alternate after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into a pumpkin shape using a thin metal spatula or the back of a large metal spoon. Add a bit more dough to form a stem. Bake at 350 degrees for 20-25 minutes, until cookies are firm and browned. Remove and cool on racks. Decorate using your favorite icing and assorted candies. Makes about 32 large cookies. NOTES: I thought butterscotch chips, white chocolate morsels or toffee bits worked better in these. For icing you can use a plain white icing and add yellow and red food coloring to create orange or caramel frosting is nice too. You can make faces with another color of icing, or sprinkle with cookie decorations.

Pumpkin Chocolate Chip Cookies

1 1/2 cups canned solid pack pumpkin
2 tbsp. milk
2 eggs, beaten
2 cups granulated sugar
1 cup vegetable oil
4 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
2 tsp. ground cinnamon
6 oz. chocolate chips
1 cup chopped walnuts (optional)

Mix all dry ingredients together and add to the remaining ingredients and mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes.

Pumpkin Ginger Muffins

1 1/2 cups canned pumpkin
5 tbsp. applesauce, at room temperature
2 egg whites, whipped
1/2 cup apple juice, at room temperature
2 cups packed brown sugar
1 1/2 cup all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 1/2 tsp. ground ginger
1 tsp. ground nutmeg

Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish.

Pumpkin Orange Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1 cup granulated sugar
1 egg
1 3/4 cups (15-oz can) pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)

Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 Degree oven for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon orange glaze.

For orange glaze:

Combine 1 1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.

Pumpkin Cheese Pie

2 unbaked 9 inch pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs, slightly beaten
1 1/2 cups evaporated milk (1 large can)
1 1/2 tsp. vanilla extract

Topping:
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.

No-Bake Pumpkin Squares

1 quart vanilla ice cream, softened
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounce can pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.

Here are more you might like!

Amanda's 4 Layer Chocolate Dappled Pumpkin Cake

Cake:
2 cups all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp allspice
1/4 cup unsweetened cocoa
2 cups sugar
3/4 cup canola oil
1/2 cup applesauce*
1 15-oz can pumpkin
1 tsp pure vanilla extract
4 large eggs
1 oz semi sweet chocolate, chopped fine

Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar, sifted
2 1/2 tsp pure vanilla extract
3 tbsp unsweetened cocoa

1 cup heavy whipping cream

2 oz semi sweet chocolate, chopped fine

Glaze:
5 oz bittersweet chocolate, coarsely chopped
5 tbsp powdered sugar
5 tbsp unsalted butter, cut into pieces (not softened)

To get the instructions please click the recipe name

Mini Pumpkin Whoopie Pies

FOR THE COOKIES

* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder (not Dutch-process)
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon coarse salt
* 1 tablespoon unsalted butter, softened
* 1/4 cup vegetable shortening
* 1/2 cup granulated sugar
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 1 cup whole milk
* 1 teaspoon pure vanilla extract

FOR THE FILLING

* 4 ounces cream cheese, at room temperature
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1/2 cup confectioners' sugar
* 1/4 cup canned solid pack pumpkin
* Pinch of cinnamon
* Pinch of nutmeg

To get the instructions please click the recipe name

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Filling
1 cup powdered sugar
1 8 oz. package of cream cheese
4 T butter
½ tsp vanilla

To get the instructions please click the recipe name

Pumpkin Pancakes with Cinnamon Syrup

1 cup all purpose flour
1 cup whole wheat flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of ground cloves
Dash of nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
1 teaspoon vanilla
2 tablespoons (1/4 stick) butter, melted

To get the instructions please click the recipe name

Pumpkin Waffles with Maple Syrup

1 cup all-purpose flour
1 cup whole wheat flour
¼ cup packed brown sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
½ tsp. ground ginger
pinch allspice
2 cups milk or buttermilk
3 large eggs
1 cup canned pumpkin purée
¼ cup canola oil
2 tsp. vanilla

To get the instructions please click the recipe name

Spiced Pumpkin Cake with Cream Cheese Frosting

3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1 cup sugar
1 cup (packed) brown sugar
1 cup canola oil
4 large eggs
1 Tbsp. grated fresh ginger
1 Tbsp. vanilla
Grated zest of an orange (optional)
1 14 oz. (398 mL) can pure pumpkin
1/2 cup golden raisins and/or dried cranberries (optional)
1/2 cup chopped walnuts or pecans (optional)

Frosting:
1 8 oz. (250 g) pkg. light or regular cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
4-5 cups icing sugar, or enough to make a spreadable frosting
2-4 Tbsp. water, or enough to make a spreadable frosting

To get the instructions please click the recipe name

Chocolate Chip Pumpkin Spice Bars

BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

To get the instructions please click the recipe name

Chocolate Pumpkin Brownies

PUMPKIN BATTER:
1 Tbs unsalted butter, softened
3 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1/3 cup canned pumpkin puree
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
1 Tbs all-purpose flour

CHOCOLATE BATTER:
5½ ounces best-quality semisweet- chocolate, finely chopped
1¼ sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1½ cups granulated sugar
1 tsp pure vanilla extract
¼ tsp salt
1 1/3 cups all-purpose flour

To get the instructions please click the recipe name

Spicy Pumpkin Cranberry Walnut Bread

1/3 cup butter flavored Crisco
1 cup sugar
2 large eggs
1 cup canned pure pumpkin (not pumpkin pie filling)
1/3 cup water
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4-1/2 cup dried cranberries
generous 1/2 cup coarsely chopped walnuts

To get the instructions please click the recipe name

Pumpkin Cake Pops

CAKE:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbs ground cinnamon
2 tsp ground ginger
1¾ tsp ground allspice
1 tsp salt
½ tsp ground nutmeg
1½ cups granulated sugar
1 cup light brown sugar (packed)
1 cup canola oil
4 large eggs
15 ounce can pure pumpkin
1 Tbs vanilla extract
1 Tbs grated orange peel (or less if you don’t want much orange flavor)
2 tubs prepared frosting (I used cream cheese)

OTHER INGREDS:
8-inch long lollipop sticks (or 6-inch), sturdy, thicker ones rather than the skinny type
melting chocolate (chocolate disks from baking shops or regular chocolate chips)
decor sprinkles, etc.
ribbon for sticks (optional)

To get the instructions please click the recipe name

Pumpkin Gingerbread Trifle

One 14-ounce package gingerbread mix
One 3-ounce box instant vanilla pudding mix
One 15-ounce can sweetened pumpkin pie filling (not puree)
¼ cup packed brown sugar
¼ tsp ground cinnamon
One 6-ounce container frozen whipped topping
½ cup broken gingersnaps, optional

To get the instructions please click the recipe name

Pumpkin Brown Butter Cupcakes with Dulce de Leche Frosting

1/4 c unsalted butter
1/2 c all-purpose flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
pinch of nutmeg
1 large egg
1/4 c brown sugar
1/4 c white sugar
3.5 oz pumpkin purée

To get the instructions please click the recipe name

Pumpkin Chocolate Chip Cookies

1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
1 egg, lightly beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup chocolate chips
1 teaspoon vanilla

To get the instructions please click the recipe name

Pumpkin Shortcakes with Apple Compote and Vanilla Honey Ice Cream

1/2 cup canned pumpkin
1/2 cup nonfat milk
1/4 cup water
2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch ground nutmeg
1/4 cup cold unsalted butter, cut into small pieces
Cooking spray
1 teaspoon granulated sugar mixed with a dash of cinnamon

To get the instructions please click the recipe name

Pumpkin Pone

1 lb. pumpkin
1 dry coconut (I used 1 250g packet of dessicated coconut)
1 cup cornmeal
1 cup water
1 tsp. vanilla
3 Tbsp. margarine
1 tsp. cinnamon
1/4 cup sugar (or honey)
1/2 tsp. grated nutmeg

To get the instructions please click the recipe name

Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

Topping
2 tablespoons white sugar
2 teaspoons cinnamon

Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

To get the instructions please click the recipe name

Pumpkin Roll Ebelskivers

1 1/2 cups all purpose flour
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup buttermilk
2 whole eggs plus 2 egg whites
3 TBSP butter, melted, plus more to brush into the wells of the pan
1 cup canned pumpkin puree
1 tsp vanilla

To get the instructions please click the recipe name

Maple Cinnamon Biscuits with Pumpkin Butter

2 cups flour (soft wheat works nice, eg: White Lily)
3 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp brown sugar
1/2 cup (1 stick) butter, frozen for 30 minutes
1/4 cup pure maple syrup
3/4 cup cream or milk

To get the instructions please click the recipe name

Protein Power Pumpkin Cookies

1 cup pumpkin
1/4 cup applesauce
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tbsp protein powder of choice
1 tbsp agave nectar
1/2 cup mini chocolate chips
2 cups rolled oats

To get the instructions please click the recipe name

Personalized Pumpkin Cookies

2 cups Whole Wheat Flour
1 1/3 cup Rolled Oats
1 tsp. Baking Soda
3/4 tsp. Salt
1 1/2 tsp. Pumpkin Pie Spice
1 2/3 cup Sugar
2/3 cup Canola Oil
2 Tbs. Maple Syrup
1 cup Canned pumpkin
1 tsp. Vanilla Extract
1 cup Add-ins of Your Choice

To get the instructions please click the recipe name

Pumpkin Pie Crumble Bars

1 pkg. yellow cake mix
1/2 cup brown sugar
1 1/2 tsp pumpkin pie spice
2 cup oats
1 cup canola oil
6 tbsp cornstarch
2/3 cup soymilk
1 can (30 oz) pumpkin pie mix

To get the instructions please click the recipe name

Halloween Fun and Games from the Past

2009-10-01T05:00:00.000-05:00

Play these friendly Halloween games during classroom celebrations, parties or family get togethers. Involve both the kids and the adults for a howling good time!

Guess How Many

Fill a jar with candy corn and have guests guess how many are in the jar. (Don't forget to count as you put them in the jar!) Place the jar near the door and hand each guest a 3x5 card to put their name, their guess and their favorite Halloween candy. Halfway through the party read them all off and announce the winner.

Halloween Memory Game

Place a few themed items such as a candy corn, apple, mini pumpkin etc. on a tray. Show the tray to the guests for a few seconds, then have them write down (or call out) as many items as they remember.

How Many Words

Hand each person a sheet of paper printed out with a Halloween word or phrase such as Haunted House, Trick or Treat, or Scarecrow. Do these on the computer so you can include some small Halloween Graphics. Ask each person to make as many words as they can out of the letters in the phrase or word you've given them!

Mummy May I

One child, or an adult, is "mummy". The other children stand in a straight line, with the mummy standing in front of them with enough distance for them to move forward towards him or her. (It's really neat if you can rip up an old pillow case or sheet and stain them with leftover coffee or tea to wrap around the "mummy's" head.)

The children move toward mummy by asking permission to take steps. For example, a child could ask, "Mummy May I take ten steps forward?" The mummy can be creative as to the type of steps they ask to take, such as giant monster steps, pixie steps, as well as ogre, howling dog etc.

Mummy answers, "Yes, you may" or "No, you may not," and the child must follow her instructions. If the child moves when he or she has not been given permission, they must go back to the starting line. The first child to touch mummy becomes mummy in the next game.

Who's Got the Pumpkin

Place everyone is a circle. Start a song (Halloween themed songs like Monster Mash are neat to use!) and toss a mini pumpkin to one person, they throw it to the next, and so on until the music stops. The person who is caught holding the pumpkin has to leave the circle. The last one left is the winner and keeps the pumpkin!

Halloween Hunt

Using the same idea as an Easter Egg Hunt hide little bags of candy corn, or other fun candy around the back yard. Set the kids loose and let them find the candy. Be sure to keep back several extra in case someone does poorly. You can give them a few more!

More you might like

An Old Fashioned Halloween
A Vintage Halloween Celebration

Herb Recipes to Try This Fall

2009-09-30T06:26:00.001-05:00

If we opened our minds to enjoyment, we might find tranquil pleasures spread about us on every side. We might live with the angels that visit us on every sunbeam, and sit with the fairies who wait on every flower. ~Samuel Smiles

Today I have recipes for you to try this fall. You should be able to get these herbs in the grocery produce section if you don't grow them yourself. If you have fresh rosemary you can also use that, but be sure to mince it VERY fine.

Fennel, Tomato, & Feta Salad
Gourmet Magazine, April 2002

Ingredients:
1 large or 2 medium fennel bulbs
cherry tomatoes (1/2 lb total), thinly sliced
2 teaspoons drained bottled capers
1/3 cup crumbled feta (1 1/2 oz)
1/2 teaspoon finely grated fresh lemon zest
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandolin. Toss fennel with remaining ingredients in a large bowl.

Lemon-Rosemary Apple Cobbler
From Vermont Kitchens Revisited
(Out of print)
Serving Size: 6

FILLING:
1/2 teaspoon dried rosemary leaves
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
rind of 1/2 lemon -- grated
1 1/2 pounds apples, peeled (5 cups) -- cored and sliced

TOPPING:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon dried rosemary -- crushed fine
3 tablespoons unsalted butter, cold -- cut up
1/3 cup light cream -- or milk
Filling: Heat oven to 450 degrees. Have ready a heavy dish,
a 9-inch pie plate, or a single layer cake pan.

Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish. Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until a soft dough forms. knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes until golden. Serve warm with cream.

LEMON BALM COOKIES
Renate, a visitor sent me this recipe:

Lemon Balm Cookies

1/2 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1/4 cup finely chopped lemon balm

Cream butter and sugar together. Add egg, flour and lemon balm. Mix until the dough is firm. Wrap in plastic wrap. Chill for 1 hour. Heat oven to 350 F. Have greased cookie sheet ready. Roll out the dough on a lightly floured surface. Cut cookies with cookies a pastry cutter. Place on cookie sheet. Bake for 10-12 minutes. They are done when they are just turning brown at the edges. Cool on a rack. Makes about 16 small cookies

ROSEMARY HERB SALT

3 ounces kosher salt
1 bunch rosemary, chopped

Combine the salt and herbs in a blender until the two combine. Spread the mixture on a baking sheet--I cover the baking sheet with parchment paper. Bake at 225 degrees F. for 15 minutes or until the herb salt is dried. Remove and cool the salt. Then crumble with your fingers and add to jars. Place on the lid and store in cupboard. Use for meats, breads, stews, soups etc.

Note: you can use any combination of herbs for this. Lemon herbs make a wonderful salt for seafood!

Tips and recipes on growing and harvesting your own horseradish:
http://www.oldfashionedliving.com/horseradish.html

~Brenda

Moving and Growing Herbs Indoors

2009-09-28T07:40:00.002-05:00

There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. ~Mirabel Osler

There is a process for moving your herbs indoors if you want them to grow well. First, gradually move your herbs indoors for a few hours at a time. A sheltered, shady deck or porch will work too at first. I don't have a lot of window space so I only move a few each season. You are "acclimatizing" the herbs to their new location by doing it this way. After they are on the porch for a few days I then start moving them indoors gradually.

Herbs grown indoors will need the brightest window you can put them in front of or you can use fluorescent lights. Remember, they love full sun outside, so they need bright light indoors. When you place herbs on a sunny window ledge or shelf be sure to turn them a few times a week, so they don't "lean" towards the sun. If they become leggy then trim them evenly all around. (And of course use the cuttings in your cooking.) Water your indoor herbs only when the soil is dry; using enough water so that a little bit drains out the bottom of the pot. BUT don't over water, this will rot the roots. This is especially important with rosemary. ONLY water when the soil has dried-the leaves will turn brown if it's kept too moist.

When you are potting up herbs for indoors try adding some gravel to the bottom of the pot to help with drainage, and a handful of sand to the potting soil too. It's also beneficial if you can add a teaspoonful of lime to the soil mix (per 5 inch pot) to sweeten it BUT if you don't have any on hand don't buy a large bag just for this. Ask around, maybe someone you know will have some they are using in a garden or lawn. Also, read your bag of potting soil-some do include lime.

It's important that your herbs aren't pot bound, but at the same time you don't want the pot too large. You want the roots "comfortable" but not smashed up against the pot trying to get out.

Your herbs should be brought indoors before frost, with the exception of chives, tarragon and mint. Allow them to remain outdoors for a light frost, then bring them indoors. Once the herbs are indoors, you'll have to watch for pests like aphids, spider mites, and white flies. Remember, you don't want to use any chemicals on your herbs. Try natural sprays if it becomes necessary. Also, try to keep the plants away from cold drafts or direct heat from a vent. In other words, you want to keep the temperature as even as possible.

Winter can be a dreary time for gardeners, especially in cold climates, but the smell and taste of fresh herbs is certainly a boost on cold, snowy days!

Check out OFL for good indoor herb choices plus tips on care.
http://www.oldfashionedliving.com/indoorherbs.html

~Brenda

Using Herbs in Your Recipes

2009-09-23T11:05:00.005-05:00

I cannot endure to waste anything as precious as autumn sunshine by staying in the house. So I spend almost all the daylight hours in the open air. ~Nathaniel Hawthorne

Today I wanted to talk a little about using herbs in your recipes. I know this is a concern when you are new to experimenting with herbs. First off, there are some herbs that are simply all-purpose and good with just about everything. These are also the culinary herbs I would suggest everyone start with if you are wanting to grow an herb garden. For me they are: thyme, basil, parsley, chives, oregano, sweet marjoram and sage.

You can combine them with any meat, poultry or seafood dish, mince them into dips, spreads, breads, scones, savory muffins, vinegars, sauces etc. A little of each one dried, or more of fresh. The flavors of thse herbs aren't overwhelming, so you don't have to fear they will take over a dish.

One of my favorite ways to use them is to take a handful of chives and a bunch of fresh thyme, rinse them off, and put them in the cavity of a whole turkey breast or whole chickens. You can also add the snipped herbs to a little bit of olive oil and spread it over the top of the poultry like I did in the picture below. I add a little water to the roasting pan, put it in the oven, covering it with a lid, and bake until done. I pick out the herbs when it's done roasting, remove the turkey from the pan and make gravy from the drippings. It couldn't get any easier, and everyone in the family loves it.

Some herbs are a little stronger, such as rosemary, dill, mint and tarragon. I use them very sparingly. Here are some suggestions for these:

Rosemary: vinegars, lamb, chicken, herb butters, onion soups, marinades and any type of beef dish. Make sure you mince or crush it well-- or you can tie it into a little bundle and remove after cooking.

Tarragon: chicken, fish, vinegar, mayonnaise, dressings, green beans, and marinades. Again, use sparingly.

Dill: fish, cucumbers, herb butters for seafood or veggies, shrimp, salads, dips, spreads, vinegars, and marinades. My favorite part of the dill to use is the frilly leaves before they go to seed. I think it's fresher tasting. The seeds are strong- so really watch how much you use.

Mint: Iced and hot teas, peas, jellies, drinks and punches, lamb, marinades for lamb or vegetables. It can also be used in certain salads, both for fruit and vegetables. It's a good one to experiment with.

On OFL we have more recipes and tips on using dill:
http://oldfashionedliving.com/dill.html

~Brenda

Fall Garden Questions and Answers

2009-09-21T05:37:00.003-05:00

The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools. ~Henry Beston

Good Morning! I have several garden question and answers today.

Can you help me with information on Tent Worms? They are all over the trees at my condo. ~Anita

Every year we snip off the branches that have them and throw them in the fire. They are harmless to us, but can cause damage to trees or shrubs. The Minnesota DNR has suggestions for prevention:

"you may be able to prevent migrating caterpillars from climbing up the trunk by the use of barriers. Basically,you construct a barrier band around the trunk made of duct tape, tin foil or tar paper and coat it generously with grease (Tanglefoot or Vaseline). Never apply the grease directly to the tree bark. The barrier band should be in the shade or you run the risk of killing the bark and cambium under the band. Check the barrier band daily to see if more grease or Tanglefoot is necessary. Remove the band in early July after the caterpillars have formed cocoons."

You can also use gloves and pull the "tents" off the trees or shrubs then dump them in a bucket filled with water that you've added a little bleach and dish soap.

What is the best way to store the roots from Four O'Clocks? Some years they *make it* through winter storage and sometimes they don't. I really like planting previous year's roots because you get more robust plants that bloom much earlier than starting from seed. ~Debbie

Thanks Debbie! I've always grown my Four O'Clocks from seed, so this is a neat thing to try. Four-O'Clock, Marvel of Peru, Mirabilis Jalapa, is a perennial in warm climates, but it can't take frost. As Debbie mentioned, those of us in colder climates, can dig up the tubers can store them until fall. They should be stored in a dark, dry location either in peat moss or sand-- but don't use plastic or any type of container that is closed because they can rot. Use cardboard boxes, and store the tubers between layers of paper. A basement should work fine for storage.

My mother and I just planted Kale plants and was told we can eat the tender parts of the Kale but wasn't told which was the tender parts. We would like to know which is the tender parts if you or anyone else knew. ~Debbie

Kale is usually harvested by removing the outer leaves, and then the plant will produce more leaves. The mature leaves are the most tender, so those are on the outside. You can also allow the plants to stay out in the garden for a light frost then harvest the entire plant. You should be able to harvest some plants through early winter. Pick the kale and store at about 32 degrees F. It will keep for about 2-3 weeks.

We have tulip growing tips on OFL:
http://www.oldfashionedliving.com/tulips.html

~Brenda