Merry Christmas and a very Happy New Year!

There is an old saying about the best laid intentions which this year has intersected with Murphy"s Law!

So as I wish you the very Merriest Christmas and the very best and much happiness in the coming New Year....let me recap my lack of postings.

My beloved husband has had an unprecedented year of accidents and injury and ill health.  As some of you may know he is a gun smith and he repairs and restores as well as modifies legal firearms.  He does not sell guns.  He and a friend were hoisting a lathe out of his shop and a 300+ pound motor bolted to the top of it broke it's bolts and fell on him crushing his collar bone.

After he healed and we were getting back to normal he suffered a heart attack and had open heart surgery for a quadruple bi-pass.  He spent one month and two days in the hospital and is now at home undergoing out patient cardiac rehab.

While he was still in the hospital I had an MRI and discovered I have a cracked right hip!  Currently I am being extremely careful and hoping to get by until he is recovered fully before I have to undergo any corrective action.  But don't really know how it will all work out.  I have great faith in OUR Lord Jesus and am leaving it in his hands knowing it will all work out.

So again Merry Christmas and a Very Happy New Year to you all and time will tell if I am able to return to my blogging.  We are great for what has transpired and in fact he has gone to his shop now and is playing catch up.  I will see a specialist this Wednesday and see what will come.

My warmest regards to you all.

My New Year's Resolutions!

Yes, I have been missing for a good long while my friends.  So thank you to all of you who have stayed around.

My New Years Resolutions are only two.  The first is to return to my once normal life and resume doing everything I did before I was debilitated by pain,  The second is to get on a program, probably of my own to loose more weight because that cannot but help my situation.

I may have told about a terrible fall I took a year ago the Day after Labor Day.  It was one of those "kick myself, how could I have been so stupid kind of falls!"

As I often do because our house is built into the side of a big hill,  I carried 2 large 30 gal. full trash bags down the full flight of stairs into the family room to the garage door.  Next I went down 3 more concrete steps into the garage floor and proceeded to open the doors and head out to the trash and recycle bins!  Upon heaving my big bags into the proper receptacles I saw one bag had leaked and left a trail across the blacktop of the driveway!

Generally I clean up my messes so I found the paper towels I keep there for just such occasions.  I wiped from the trash bins to the garage and all of the way back to the door to reenter the house. All cleaned up!  I turned to go up the steps into the house and "SLAM BAM THANK YOU MAME!"

I hit like a ton of bricks.

I had turned all of the way around and was now facing out of the garage doors instead of into the house and my legs were behind me instead of in front in a discombobulated and rumpled heap on the steps.  I just sat there.  Stunned and not knowing if I could get up.  After a bit I did slowly try to maneuver myself around and got up! 

Long story short I never got better.  I neglected to consider the soles of my shoes when cleaning up and that is where I went wrong.  As one not to run to the doctor very often I didn't go for maybe 6 months realizing I was not recovering.

Eventually it was discovered I have a major birth defect I had not known of and this fall merged the whole thing become painfully awful!

Recently my Dr. Ross Whitacre found a medication helping me a lot!  Like 80% improvement so I am ready to get back after the business of life!

So watch for me in the next weeks!  I am rejoining the living!

Playing Catch Up: Easter, A Fond Farewell, First Smoke, & Biga

This Christmas I got a double 9"' x 13" size cake pan with a cover that holds a large 3-4 layer cake batter!

Playing catch up will start with a back story today.  We have three wonderful sons and I am humbled to be their Mother.  Our middle son Mike and his family have lived in the same subdivision as we do since our granddaughters were in grade school.  So we have been blessed to be with them as they have grown into beautiful young women.  Our son has taken a new position and his family will be moving to Georgia.  So Easter and the following days have been bitter sweet.

Our youngest son Joel and his wife invited us all to their home in Santa Claus, In. the Sat. before Easter and our oldest son Chris and hid family came from north of Indianapolis.  That is where I took the enormous cake pictured above!  It was my carrot cake recipe and I topped it with cream cheese frosting.  It also makes up in three large layers.

Yes, I still color Easter Eggs, I probably always will.

Easter Sunday we had an Easter egg hunt for our 7 year old twin grandsons.  Of course I made Easter Baskets for all the kids too.  They all are candy lovers!  We had a traditional meal with ham, sweet potatoes, green beans, deviled eggs, and both an Angel Food cake and the remainder of the Carrot cake.  I was over the top and didn't take pictures.  Not that I have found anyway!

Mike's Chocolate Chip Cookies.

I sent a care package with Mike when he went  this last round of some of his favorites:  Chocolate chip cookies and French Dip sandwiches.

After slow roasting a rump roast I wrap in foil and chill.  When cold I slice extra thin for French Dip sandwiches.

He has already ordered Vegetable soup and more cookies for the next trip!  I am happy to make it for them!

Sour cream and vanilla white yeast bread.

Our dog Molly got out of our fence during this time and our neighbors were nice enough to catch and return her one morning before the school bus even had come.  I baked them a loaf of white bread to thank them!

Smoked boneless pork loin roast.

Look at that smoke ring.  Delicious!

The next weekend Brian fired up the smoker and we smoked a boneless pork loin roast and 2 sticks of venison sausage.  We had eaten one and smoked the remaining 2 sausages and they are delicious!  The nice thing about the pork loin is that it will make us 3 different meals.  The first was sliced on Sunday.  Then Tuesday we had as a stir-fry with vegetables.  Next I sliced it very thinly and layered with BBQ sauce yesterday and will heat up tonight for an easy supper.

This is the beginning stage of the Biga.

Today I stirred up a Biga to start Cibatta (Italian Slipper Bread) tomorrow.  It needs to be started then to sit for 24 hours before making the finished loaves.  This is a new recipe I am trying because it makes 4 loaves and I will have 2 to send home with a friend of my husband's Saturday who is coming to help with a repair project.  With a little luck I will remember to take pictures and post the bread and the recipe tomorrow.  I also have set out all of the ingredients for my husband's favorite Oatmeal raisin and walnut cookies and plan to at least get them stirred up yet today.  I will bake them in the morning first thing.  Then in the late morning start the bread,  having given the Biga 24 hours to ripen into a sour deliciousness!

Deliscious Soft Chocolate Chip Cookies Made with HONEY.

Using a scoop and dipping the scoop in sugar in between scooping makes the dough more readily release and for nice uniform cookies!

Lately I have loved using more and more honey in my cooking.  It just adds some little extra somethin' somethin' I really like.  The fact that it never spoils leads me to think it may well act as somewhat of a preservative too.

At any rate I came across this recipe in my March issue of my King Arthur Catalog and have been meaning to try them.  I did adapt them a bit but I am sure they are delicious either way!

Ingredients for Soft Chocolate Chip Cookies with Honey:

6 T. soft butter
1/3 C. sugar
1/2 C. packed dark brown sugar
3 T. honey
2 t. vanilla bean paste (just use vanilla if you don't have)
1/2 t. Espresso powder (use instant coffee powder if you do not have)
3/4 t. salt
1 T. cider vinegar
1 large egg
1/2 t. baking soda
1/2 t. baking powder
2 C. King Arthur White Whole Wheat Flour
3 C. semi-sweet chocolate chips

Preheat the oven to 350 degrees F.  Prepare the baking sheets with parchment paper and set aside.

Using a large bowl beat together the butter, sugars, honey, vanilla, Espresso powder, and salt.  Beat in vinegar, egg, baking soda, and baking powder until smooth.  Stir in the flour then the chocolate chips until just blended.

I scoop the cookie dough out onto a paper plate before chilling the batter as it makes it easier for me to get to it!

Refrigerate the dough for 20 or 30 minutes.  Use a 1 tablespoon cookie scoop, about 1 1/2" across to dip each cookie.  Keep a coffee cup with about 1/2 cup of sugar handy and swish the dipper well in the sugar before taking each scoop.

My helpful hint is to use a coffe cup with sugar in the bottom to swirl your cookie scoop into between dips of the cookie dough!

This really speeds things along as the cookie dough does not stick in the scoop and comes out much more readily!  Really speeds thing up for me!

They look very uniform all lined up and ready to go into my oven!

Bake for 10-11 minutes until just set.  DO NOT OVER BAKE.  Let the cookies cool in the pan for 10 minutes before removing.  I yielded 3 and 1/3 dozen cookies.  I gave some to a friend to taste test and she texted me,  "OMG these are perfect!"  I agree!  They are great!

I also baked 2 pies today I had promised to folks, a raisin and a cherry so it was a nice day for baking!

Homemade cherry pie!  Brian is off delivering the raisin pie already this morning. I will deliver this one.

They turned out fine too.  I was happy and tired.

Hello it has been a tough winter!

Friends we have had a tough winter and I haven't been posting because of it!  Hope we are on a SPRING upswing and I can get back to some of my projects!  In a nutshell I fell the day after Labor Day and due to further injury to an existing condition  have been in a real mess.  My husband was injured the first week of Dec. while moving a milling machine when a 300+ pound motor atop it crashed down on him when the bolts attaching it broke.  We are both on the mend and feel blessed none of it was any worse than it was.

So thank you so much to all of you who missed me and this blog and especially to those who asked about us!  God Bless  you one and all.  Diane and Brian

No-Knead Crusty White Bread Recipe from King Arthur Flour a BIG Winner with Me!

Delicious toasted and slathered with butter and homemade strawberry jam!

This is a recipe from the King Arthur website.  I came across it and though it sounded promising.  I was not disappointed!  It has the simplest of ingredients and directions.  It appeals to me because you store it in a 5-6 qt. container in the refrigerator for up to a week.  Also it makes 2-4 loaves of bread!  You just pull off the amount of dough you need and let it rise and bake.  Wonderful flavor and crusty and chewy too.  Yum sums it up!

Ingredients for No-Knead Crusty White Bread:

3 C. lukewarm water (about 105 degrees F)
6 1/2 -7 1/5 C. or most accurate of all 32 ounces unbleached all purpose flour
1 tablespoon salt
1 1/2 tablespoons Instant Yeast

The liquid/flour ratio is important in this recipe.  If you measure flour by sprinkling it in a cup and leveling it off, use 7 1/2 cups.  However if you measure flour by scooping the cup into the flour then leveling it off, use 6 1/2 cups.  The most accurate measure is by weight and 32 ounces is the perfect amount of flour!  I got the chance to use my new kitchen scale for the first time and it work out perfectly!

Combine all of the ingredients in a large mixing bowl or large plastic container with a tight fitting lid.  I used a big ice cream bucket!  Perfect! Just stir everything together with a big wooden spoon until combined.  It will make a very sticky rough dough.

Bread dough in an ice cream bucket!

 

Note:  If you choose to dirty up your big mixer use the beater blade and medium speed for only 30 to 60 seconds.

Cover the dough in the bucket or 5-6 quart container and let rise for 2 hours at room temperature.  Next leave covered and refrigerate for at least 2 hours or up to 7 days.  The longer you leave the tangier it will get.

When you are ready to bake sprinkle the top of the dough with flour.  Grease your hands and pull off 1/4, 1/3, or 1/2 of the dough.  Round into a ball and place on a piece of parchment paper.  Sprinkle with a bit more flour and cover with saran or a kitchen towel for the rise.  Let the loaf warm to room temperature and rise until doubled.  One to several hours depending on the temperature of your kitchen.

Preheat the oven to 450 degrees F.  Place the pizza stone or pan you plan to bake on into the oven.  Place a cast iron skillet on the bottom rack of the oven also.

Just before baking slash the top of the bread.  Slide the bread on the parchment onto the hot pan or stone.  Quickly pour at least 1 cup of water into the hot cast iron skillet and quickly close the oven door.  Bake 25-35 minutes until deep golden brown in color.

This would make 4 nice bread boules for soup I am thinking!

When done remove and cool on a rack,  When cold store in an airtight bag. 

Thank You Lord and Merry Christmas Everyone!

Just taking a moment to say Merry Christmas and share with you our gratitude to our Lord for sparing my husband Brian the evening of 12-12 when the bolts broke anchoring a 300 pound motor atop a one ton milling machine he and another man were moving.  He was beneath and it hit him and kept going rather than pinning and crushing him.  He is injured but we are optimistic he will be fine soon.  He is home now with us resting and recovering! So thank you Jesus for sparing him and God Bless you one and all.    Diane

FESTIVE PARTY Scarves End this Sewing Project

Single Loop Glittering Metallic Purple Scarf.

Today I finished 6 festive party or special occasion scarves and two red paisley scarves.  This is the end of this current scarf session!  There are some I will wrap in tissue, box, and wrap as gifts, some I will keep for myself, and some I will place neatly in my "gift" drawer for later gift giving.

Double Looped Ice Blue Metallic Scarf.

What I love about them is the ease with which they change the whole look of an outfit.  Add a glittering metallic to a dark turtleneck and trousers and it becomes quite sheik.  Sort of Lauren Becall or Katherine Hepborn!

Single Loop black Velvet with Glitter Pattern.

Double Loop Black and Gold Metallic. (Side A)

Or wear with a skirt and sweater with a glittering scarf and again I see a very quiet elegance bursting through but with a loud whisper!

Single Loop Royal Blue Metallic Scarf.

One of the fabrics really stumped me.  I could not decide which side I preferred so I made two scarves, one of each side.  I will never know which side was meant to be the "right" side.

Black and Gold Double Looped Scarf. (Side B)

Really I have thought this to be great fun and I hate to say I am done!  I may have to make a few more?  We will see....If you would like directions to make one please click on the following link I am happy to share.      thehiddenpantry.blogspot.com/2013/01/infinity-scarf-circle-large-double-loop.html

Silky and Lightweight Double Looped Red Paisley Scarf.

Tomorrow I round up lace and batting for a new project.  I will see you again with it I feel certain.

Festive Plum Tart with Walnut Crust

This recipe came from a favorite of mine, Ina Garten otherwise known as the Barefoot Contessa."  I adapted it a little but for the most part it is as she published it on The Food Network.  It is sweet and tart and delicious! 

Ingredients for Plum Tart with Walnut Crust:

2 C. flour
3/4 C. packed brown sugar
pinch of kosher salt
3/4 C. finely chopped English Walnuts
1 1/2 sticks cold butter cut in dice size pieces
1 egg yolk
2 pounds (about 10-12) plums pitted and quartered
Ina used Italian prune plumbs I used red plums

Preheat oven to 400 degrees F.

Combine flour, sugar, and salt in a large bowl and cut the butter and egg yolk in with a pastry cutter, 2 forks, or your fingers until combined and has pea sized lumps! 

Press 1 1/2 cups of the crumb mixture into the bottom of a tart pan with a removable bottom.  Arrange the plums skin side down starting on the outside and working your way into the center.

Sprinkle the rest of the crumbs spreading them evenly across the top of the tart. Bake 40-50 minutes until lightly browned and the fruit is tender.

Serve with whipped cream and enjoy warm or at room temperature.   Yield 1, 9 1/2" tart.

Holiday Sewing! Quick Scarves & Cozy Tied Throws for Starters

Soft and cozy royal blue ribbed knit is outstanding!  So I made two!

A few weeks ago I took a quick inventory of winter knits that might be lovely as scarves.  I wanted some bulky, some silky knit, and all pretty.  My first dive into the first tote netted enough for six cowl or circle or infinity scarves.  I was looking for in the neighborhood of 2 yards by 11 or 22 inches.  Not all the same but in the neighborhood!

Love this soft and silky but with medium heft.

Red, black, and white cable is quite striking as well as so soft!

I REALLY like this very soft and a little bulky number and I made two of this too.

Six scarves lined up and done.

 

Next I went through the three quilting totes and found three pieces suitable for tied comforter style throws.  I am not sure if I will give them all as gifts or who I might gift them with but I am enjoying getting back to my treasures!

Two velvet and one cotton patchwork topper for a throw.

I plan another fabric dive as soon as I get finished with these pieces!  I also hear throw pillows calling my name. Listen.......do you hear it too?  Ops I had to do it!  Thinking Christmas or New Years Eve sparkling glittering scarves!  Lots to do!

GLITZ GALORE! May go for something festive!

If you want to make one of these scarves (or more).  For each scarf cut fabric 2 yards (72")  by 22 inches.  Fold with right sides facing longways.  Machine stitch 1/2" from the edge the long seam.  Turn right side out.

Fold scarf in half.  Match the raw ends.  Pin right sides facing of the ends and machine stitch leaving a 4" to 6" opening.  Turn the scarf right sides and fold the raw edges of the opening together to close then hand stitch the opening closed.  You are all done!

NOTE:  For complete instructions with photos go to my link as follows..... thehiddenpantry.blogspot.com/2013/01/infinity-scarf-circle-large-double-loop.html
Of course you can plat around with the dimensions too!

Little Pies, Pecan and Cherry

I could not sleep Saturday/Sunday night so at 3:30 AM I just got up and got busy making what my husband had requested for Sunday Dinner, individual desert pies.  Little ones 3-4" across the top. 

The recipes are all here just use the finder box should you want them.  I was just having fun messing around!  The tin foil pie pans were handy so I just got after it and in no times I was taking out 6 little pies.  Three each pecan and cherry! Yum!

We have been so very busy lately it was really just plain fun to make these and they were delicious! They just hit the spot with our son Mike and granddaughters Emily and Kate!  Felt good doing for fun rather than because I could or should!

Actually one top crust will make two small pie shells and a recipe for filling for an 8" pie will fill three little pans!  So go have some fun should you be so inclined!

Thanksgiving Countdown 10 Days and it's GO Time for Prep. Starting with Spice Inventory & Making Sachets.

Many times in the past I have gone to prepare things and not had the spices I need.  That has changed over the years.  I keep a good supply of most everything.  I find the best and most economical places to purchase are Asian markets, which I love!  When it comes time to "inventory" I use the older spices for making sachets.  So this morning first thing I pulled open the doors and drawers and my Mother's old blue spatter dishpan and mixed up a batch for closets and drawers.

I found whole Anise, Whole Clove, whole Bay leaves,  green Cardamon seed, and Cinnamon sticks. After dumping a portion of each into my dishpan and stirring to combine I was almost ready!  The room filled with the lovely scents and my spirits were lifted.

Next I cut double layers of cheese cloth into about 7-8" squares and 14" sections of butcher twine.  You can use ribbon and trim back the cheese cloth if you like but these are just going in the back of my closets so no need in this case.  The clove and bay leaves are said to repel moths and the like so that is also a big plus.

Next I placed a big spoonful of the herbs and spices in the center of the cheesecloth and gathered up the corners then tied with the twine.

And I have 10 lovely sachets for my closets and a good idea of any seasonings I need to replace as this Holiday season fast approaches!

Make Ahead Pizza Dough also known a Slow Ferment Pizza Dough

Loved the crisp bottom crust uncommon in a home oven!

Every once in a blue moon I will click around to several blogs, one being Orangette.  I saw this Pizza dough, had everything on hand, so gave it a try.  Easy to stir up, very little mess, and easy to handle dough.  So far a winner.  It is great to keep in the refrigerator 5 days or so (actually 6 days) before using and I like that too.  I love to mix up things in advance!

So when Friday rolled around I called my husband and told him not to stop for Pizza as he often does on Friday nights as I had it covered!  Plus my Pizza's are always DELUXE!

This pizza was topped with sauce, pepperoni, fresh ground chuck, mushrooms, black olives, Parmesan cheese, and Mozzarella. YUM.

Ingredients for Slow Ferment Pizza Dough:

2 C. bread flour
2 C. whole wheat flour
2 t. kosher salt
2/3 t. instant yeast
1/2 t. sugar
1 3/4 C. water

Combine all of the ingredients in a medium bowl and stir together until there are NO dry bits.  Tightly cover and store in the refrigerator.  The next day pull it out and knead for about a minute until it is smooth and elastic.  Cover and refrigerate for up to 5 days untill you want to make PIZZA!

About 2 hours before you will be ready to make the pizzas pull the dough out of the refrigerator.  Use a spatula and remove the dough to a lightly floured board and divide it in half making 2 smooth balls of dough.  Cover and leave 1 1/2 to 2 hours, until the dough is easily stretched.

45 minutes before baking the pizzas select either option one:  for metal baking sheets place them about 6" from the broiler.  Or option two place pizza stones or baking stones on the lowest oven racks.  Heat the oven to it's hottest setting.  NOTE:  I used pizza stones on the lowest 2 racks and set my gas range to 500 degrees F.

Next tear 2 nice sized sheets of parchment paper.  Place on a cutting board or cabinet or the back of a baking sheet or if you are lucky a pizza peel!  Stretch one portion of dough to 12" or so.  I just pressed it out with my fingers and the heels of my palms.  The dough worked very easily.  Then repeat on the second parchment with the second dough. 

Add the topping you have selected and you are ready to bake.  Open the oven, slide out the lowest rack and slide the pizza ON THE PARCHMENT onto the hot stone from off the peel or baking sheet or whatever you have used.  Pull out the next lowest rack and repeat sliding your pizza onto the second hot stone.  Close the oven and bake 8-10 minutes.  Reverse the pizza stones from their pack positions and bake 5 or more minutes until the desired bubbly cheesy pizza happens you like.

YUM,

When you remove the pizzas let the sit a few minutes before serving.  Yield 2, 12" pizzas.  These were do again pizzas and we will do them again!!

NOTES;  These bake beautifully on the parchment and slide right off.  The pizza roller cutter did not even tear.  I did not get a speck of anything on the 2 pizza stones and did not even have to wash them.  WIN WIN!  The second pizza we just cooled and slid on the parchment onto a plastic bag to freeze for another day.  Another Win!

Pork Fried Rice with Toasted Walnuts

Fast Fry and Delicious.

Last week I cooked a double batch of rice intending to make fried rice this week with the excess.  While looking at fried rice recipes I thought the one from Epicourious looked the most tasty so I adapted!  I love toasting walnuts in a 200 degree oven for 10 minutes and adding to stir fry dishes and they were delicious with this!

Ingredients for Pork Fried Rice with Toasted Walnuts:

12-16 ounces lean pork (Place chops or steaks in the freezer 40-60 minutes ahead to firm up for easy slicing and for removal of bone or fat, I have also used cutlets or loin roast.)
4-6 T. peanut or grape seed oil
2 lg. beaten eggs
1 red onion diced
1 bunch green onions with tops sliced on the diagonal about 1/4"
1 T. fresh ginger grated (I keep fresh ginger wrapped in the freezer, then peel and shred what I need and return the unused portion to the freezer, works great!)
2 t. sugar
2 T. hoisin sauce
2 T. soy sauce
1 T. rice wine vinegar
1/4-1/2  t. toasted sesame oil
4 C. cold cooked rice
1/3 C toasted whole walnuts, toased as above outlined

Slice the pork thinly with a sharp knife and set aside.

Heat half of the oil in the wok.  When oil is shimmering and hot add the eggs and leave for 10 seconds then turn.   Lightly scramble for 1 minute and remove to paper towels to drain and set aside.

Everything goes back into one pan!

Add the rest of the oil to the wok and when hot add the pork and fry until browned.  Add the onions and cook another minute.  Mix the sugar, sauces, oil, vinegar, and ginger in a small bowl then stir in well.  Add the eggs back in breaking them up as you stir.  Toss in the cold rice and stir well until everything is well coated.  Serve in flat bowls dividing the toasted walnuts atop each serving.  Yield 4 servings.

This was served with a seafood salad and sliced apple for dessert.  My husband was a happy hubby.  He remarked he has lived long and is in reasonably good health because he eats well?  Well that, the grace of God, and good genes I say

Grandma's PUMPKIN BREAD RECIPE!

I only make about a half dozen or so quick breads and this is one that tops my list.  Grandma Powell gave me this recipe a lifetime ago and we love it!  I had misplaced it and looked for it for a good while!  Then the light came on and my senior moment passed.  I have found it and share it with you now! This recipe yields 2 large loaves of Pumpkin Bread and it does freeze well.  As always, just double wrap for freezing.

Ingredients for Pumpkin Bread:

3 C. sugar
1 C. vegetable oil
4 large eggs
2/3 C. water
2 C. pumpkin
1 C. chopped nuts
3 1/3 C. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. salt
1 1/2 t. cinnamon
1 t. cloves
1 t. nutmeg
( I leave out the nutmeg and increase the cinnamon to 1 tablespoon plus 1 t. vanilla)

Mix together the sugar and oil.  Add the eggs one at a time beating well.  Blend in the pumpkin.  Alternate adding in the dry ingredients and the water beating after each addition until just mixed.  Stir in the nuts.  Put half of the batter into each of two greased loaf pans.  I sprinkle the tops with cinnamon and sugar but this is optional.  Bake in a preheated 350 degree oven for 1 -1 1/2 hours until a skewer or toothpick tests clean.  Cool and remove from pans.  Store in plastic wrap.