When we lived in ‘the city’, we used a lot of leaded glass to decorate with – and occasionally even as window coverings instead of curtains. Here in the country, couldn’t find enough windows to hang all the leaded glass (and sizes didn’t match) – so I decided to use some of them on the walls like a picture. Not exactly conventional, but I enjoy it.

Almost all of our leaded glass came from either garage sales or auctions – which means in most cases we’ve had to do a little ‘fixing up’ and/or repairing. With most of the glass pieces being quite heavy, if they weren’t originally designed to be hung with fixed hangers on the top, we’ve had to improvise and frame them out; then attach screw hooks into the wood for the chain. Now that I’m wanting to ‘hang’ them on the walls, David is having to re-work them and use mirror clips to fit over the edges. And, in some cases, he’s having to set the bottom edge into a piece of grooved molding. This gives them a steady base and only requires a couple of mirror clips along the top to keep them from falling forwards. This molding is especially helpful if the lead is fragile or broken in some places.

I’m still on the hunt for a really pretty piece of glass that used to hang in the den window. It’s the largest piece we have and in shades of deep blues and greens – with a heavy oak frame. Took me forever to refinish it. It’s probably buried somewhere in the barn – but I’m on the hunt and aim to find it.

As many craft projects I’ve done over the years, stained glass is one I’ve never tried and probably won’t now but I bet it’d be just like oil painting . . . only with glass.

“Stained Glass” Cookie Recipe

Found this recipe for stained-glass cookies. Sounds like a lot of work (you know me, I like easy!) and can’t make them sugar free so doubt if I’ll bake them – but for those of you that may want to try it – they sound like they would be a fun cookie. They can also be used as decorations on a gift or at Christmastime on the tree. Note: You’ll need to start the day before you want to bake these as the dough needs to chill for 24 hours. This recipe is from my favorite cookie cookbook ever by Sunset.

What you’ll need:

•  4″ round cookie cutter
• assorted small shaped cutters for center cut-outs
• ribbon if you plan on hanging them

 Cookie Ingredients:

•  1/2 cup butter softened
• 1/2 cup solid vegetable shortening
• 1-1/2 cups sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1 egg
• 3-3/4 cups all purpose flour
• 1 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

 ’Stained-glass’ filling:

• 2cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• food coloring
• 1/2 – 1 teaspoon flavoring of choice

Directions:

1. Use electric mixer to beat butter, shortening and 1-1/2 cups sugar until creamy
2. Beat in sour cream, vanilla, egg
3. Mix together dry ingredients in separate bowl and then gradually add to butter mixture, mixing thoroughly
4. Cover dough tightly and refrigerate for 24 hours
5. Divide dough into 4 pieces working with only 1 portion at a time keeping the remainder in the refrigerator
6. On a floured board roll to a thickness of 1/8 inch
7. Using the 4 inch cutter cut out rounds and transfer to a greased cookie sheet, 1 inch apart
8. Refrigerate sheets as you fill them
9. When cookies are cold cut out centers with smaller cutters
10. Bake cookies at 375 degrees for 6-7 minutes or until firm but NOT browned
11. Let cool for 5 minutes
12. Arrange cookies (right side up) on greased baking sheet

Note:  If you plan to hang these cookies or tie them to a gift now is when you would cut 1/4 inch ribbon into 8 inch lengths looping it through the center and tying a knot at the top.

For candy center:

1. Place two 1-cup glass measuring cups in a 375 degree oven to preheat before making syrup
2. Combine the 2 cups sugar, corn syrup and water in a 2-quart pan
3. Cook over medium-high heat stirring until sugar is dissolved
4. Continue cooking until syrup reaches a temperature of 280 degrees, i.e., hard crack stage (do not stir during this time)
5. Remove from heat and stir in food coloring and flavor
6. Carefully remove one measuring cup from oven and pour half the syrup into cup (leave remaining syrup on low heat)
7. When syrup in cup has stopped bubbling and using a potholder, carefully pour syrup in slow stream into center of cookie to fill
8. Repeat process with remaining syrup and measuring cup until all cookies are filled
9. Let cookies cool completely
10. Twist the pan to loosen cookies, slide off and store in airtight container in a single layer

For quite a while now, I had been wanting a tall, narrow cabinet to put in the bathroom, behind the door. Somewhere I could store all the things I had no other place to put . . . like the extra bottle of bleach, hairspray, nail polish remover, cleansers and whatever might find its way there. BTW – It’s off limits to David.

Saw exactly what I’d been wanting in a Lakeside Collections catalog couple of weeks back – so David ordered it for me. It came today and surprisingly, it only took about an hour to put it all together. Gave it a freshen-up of lemon oil and behind the door it went. Fit just perfectly and I can now stash to my hearts content.

Projects Update

We’ve actually been doing really well on finishing projects this year. The last flower bed to put in is coming along nicely – all the weeds are gone and the borders are in. Going shopping this weekend for compost and flowers.

We started painting the faux bricks on the new ‘star deck’ – and that is looking really good. To do this, we’re using a brick form like you might use for making a cement ‘brick’ walk (that’s the form laying on the step in the flower bed picture above-left) and cans of black  spray paint.   We’re working down the middle to help keep everything even.  To make this happen, David used a chalk line to snap a guide for us.

Before we started painting the bricks, David put a wire mesh barrier along the existing fence along the orchard side to keep out the small animals that roam at night. Otherwise, the yard would be full of holes (armadillos).

Improvised Lady Fingers

Don’t know if you’ve tried the Lady Finger Napoli  recipe posted a while back, but haven’t heard the end of those around here. Unfortunately, lady fingers are non-existent at our country stores so… had to do a little improvising and use cake.

Followed the same recipe, just replaced the lady fingers with yellow cake that was baked in a large rectangle pan and sliced horizontally  . . . wanted it nice and thin.   Then cut those pieces into equal slices to stack. (Since there are only two of us, I use half a box yellow-butter cake recipe at a time - using two eggs, and adding 1 teaspoon of vanilla to the recipe.)   Next, trimmed the edges to make them even, then stacked the cake layers with sugar-free vanilla pudding between. Topped it off with ‘Splenda’ powdered sugar glaze and the chocolate swirl. Refrigerated it overnight – it was yummy the next day.   Lasted for about three days or 6 servings. (The cake pictured was made by using half of the baked rectangle cake from 1/2 box. Other half is in freezer waiting for next time!)  Enjoy!

What a surprise. Went to close the front door last night and was treated to this beautiful sunset – looked like the sky was on fire.   With the weather warmer, David and I went out on the front porch to enjoy the scene and take a few pictures. Spring is definitely in the air – the yellow field flowers are starting to bloom as are the peach and plum trees.  I’m looking forward to getting out in the yard this weekend to see what else is popping out and do a little cleaning up. Have lot’s of plans – what else is new? Just never know how much time I’ll have to get things done.

Did try out the lady finger dessert – and it was very good.  In fact, if you don’t tell anyone you made them, I would bet they’d think  you’d gone to the bakery.

Decided not go the lemon-y route – but prepared them more along the lines of a cross between a Boston Cream Pie and a Napoleon – so decided to name  them Lady Fingers Napolí. I made mine sugarfree – you can get that recipe at this link  – but I’m posting the traditional ‘sugar’ recipe below.

Ingredients

• 2 Packages of prepared lady finger pastries
• 1 box of Vanilla Instant pudding
• 1-3/4 cups milk
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons water (approx)
• 1+ tablespoon chocolate chips (melted *)

*  To easily melt this small a quantity of chocolate chips, place them in a microwave safe bowl and then microwave in 10 second intervals until they are soft.  They will not become liquid so be careful not to over cook. Test them for softness after each 10 seconds.

 Directions

1. Make the pudding per box directions for a pie. Chill for 30 minutes.
2. In small bowl mix the powdered sugar and water until spreadable. Set aside
3. In another small bowl, melt the chocolate chips in the microwave and then add 2 tablespoons of powdered sugar and enough water for a consistency thin enough to drizzle but not run. Set aside
4. Place approximately 1 tablespoon of pudding on bottom half of lady finger . The lady fingers I purchased were already split, if the ones you are using are not cut, you will need to cut them before proceeding. 
5. With a knife or spatula spread the white frosting on the top side of the lady finger before placing it onto the bottom portion with the pudding.
6. Place each completed lady finger back into the original holder or on a long flat dish – one that will fit in the refrigerator.
7. Repeat the process until all the lady fingers have pudding and frosted tops
8. Drizzle the chocolate glaze-frosting in a single line down the middle of each pastry (vertical)
9. Using the back of a knife, drag the knife – left-right – through the chocolate, then alternate right to left, several times until you have a nice pattern on the top.
10. Chill for at least 1-2 hours before serving for best flavor.

We found that they had even a better flavor after sitting in the fridge over night. Can’t say if they would be better the day after that – they didn’t last that long!

BTW – when I fry my steaks, to keep the breading from falling off, I dip the tenderized steaks in the dry flour before dipping them in the wet dip of egg and buttermilk.  Then it’s back to the dry flour dip and into the pan. 

We’re hoping for a nice week – weather wise – we need to get down and finish the well house. David went down there last week and put down some new 2×4′s and we’ll probably try to get the roof back on by the end of the week.

Whenever we go down there to work – it’s like taking a short trip. We have to take water, food (in case David’s blood sugar drops), tools, and a gun. We take the gun because we never know what we’ll see. Had a fox run across the driveway Saturday when we were leaving and what with all the brush and junk around the well house – there could be snakes, skunks and Lord knows what else hiding down there.

We even saw what we thought was a cougar or mountain lion about 3 weeks ago tearing across the property. Haven’t seen it since – thank goodness.

And, saved the best for last.  Got a new recipe this weekend from Nancy. It’s for an oatmeal cake – that is really yummy and moist. I’m sure she won’t mind if I share it with you – so here goes…..

In a bowl put:

• 1 cup uncooked oats
• 1 stick butter or oleo
• 1-1/4 cup boiling water

Let this sit for about 20 minutes

Mix:

• 1 cup brown sugar
• 1 cup white sugar
• 2 whole eggs
• 1-1/4 cup sifted flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon

Mix well and add oat mixture – Pour into greased and floured pan (13″ x 9″)

Bake for 35 minutes at 350 degrees and ice with following recipe…

Icing:

• 3/4 cup sugar
• 1/4 cup evaporated milk
• 1 stick butter or oleo

Bring above ingredients to a rolling boil then add….

• 1 cup chopped pecans
• 1 cup coconut
• 1 teaspoon vanilla

Spread on cake and place under broiler until browned

PS – Check out I Can’t Believe It’s Sugar Free – for 2 new chocolate cake recipes.

Coming Soon!

With hunting season right around the corner, if you and your family like jerky you’ll want to get  – Perfect Jerky – everything you need to know about making the best homemade jerky.   There’s also 2 Bonus books that come with it  – some of my favorite dessert recipes and recipes for making your own jerky marinades. 

Up until today it still felt like summer…so much so that one day last week when I went out to feed the fish in the pond – I encountered a LARGE snake on the deck. I can only imagine he was out there sunning himself as the temperature was in the upper 90′s. I got about 3 steps onto the deck and heard this strange rustling sound – and there about 6 feet in front of me was this snake – looked to be about 4 feet long – gliding across the deck towards the house.   When he got to the edge of the deck he fell over and disappeared in the crack that’s between the house and the deck floor. I just froze – first off I couldn’t believe I was seeing a snake and secondly, couldn’t think of anything to do. Don’t think the snake was poisonous as it was totally black, so my best guess – being in a frozen state of mind – was that it was probably a coach whip. Haven’t seen it since – but you can bet I’m on the lookout.

With fall upon us and winter not far behind, going to have to start thinking about winter foods. All those dishes we enjoy in the winter but for some reason aren’t quite as tasty in the summer. One of our favorites is cheeseburger pie. This is a really simple dish using ground hamburger and a biscuit mix. I’ll be posting that recipe plus a couple more next few weeks. In the meantime, if you like lemons, check out the Lemon Chess Pie recipe on I Can’t Believe It’s Sugar Free. It’s an old-time favorite and I’ve put up two versions. On for making a traditional pie using sugar and the other sugar free using Splenda. Enjoy!

•  Strawberry Cake … made from a box mix and frozen strawberries  and
• Sweet Potato Casserole…made from fresh or canned sweet potatoes, brown sugar and pecans. 

Both are delicious!!   Enjoy!

If you’d like the recipe, you can get it here at  Breastforms Online blog or by clicking the pink link in the right side bar ‘Read Our Blog’  – Enjoy!

PS – Almost forgot!  Check out Perfect Jerky  to read about 7 different types of salt!

Everything was going fine, had the sausages cooked, the gravy was finished and I went to check on the biscuits. After about 15 minutes, they look just about done but I was going to turn the pan and let them bake for another couple of minutes – you know give them a nice even color.

Haven’t a clue what happened or how it happened but . . . when I pulled the oven rack out  - the pan slid – no,  flew – off the backside of the oven rack – biscuits and all. It was just like a giant magnet had sucked it backwards.

OK – now the pan is plastered flat against the back of the oven wall . . . biscuits still on it . . . standing straight up on its edge in the little space between the back oven wall and the heating element. So here I am – hot oven – biscuits and pan on edge, wondering how I’m going to get every thing out without loosing all my biscuits – or getting burned.

Amazing how fast the brain can process  a situation. First thing I did was turn the oven off and remove the racks. (You’d have thought the pan would have fallen down when I took the racks out, right? Not a chance.) I had to grab a very large knife so I could pry the pan away from the back wall. Of course, when I did this all of the biscuits fell into a heap right there on top the still very hot heating element. So now I’m in an even bigger hurry to get them out before they burn any more – or maybe flame up. Can biscuits flame? I don’t know nor did I want to find out.

David had grabbed a plate, I got the tongs and quickly started removing biscuits off the element. Naturally being in a hurry – I wasn’t too careful how I grabbed them (you could smell them scorching) – so when all was said and done, what we had was a pile of maybe three sorta-full biscuits and the rest were biscuit pieces and parts – all suffering major pinch marks.

Fortunately – they had been baking long enough that they were done – and since we were going to eat them with sausage gravy, it really didn’t matter if they were in pieces. What a mess. I’ll be more careful next time now that I know things can exit the backside of the oven racks. I’m just glad it wasn’t a bigger mess to clean up.

Jam Sticks

After that little ordeal, you can bet I’m going to be more careful with stuff in the oven . . . like the Jam Sticks I made for the weekend. I’ve had this recipe what seems like forever and it is oh so good.   Reminds me of what Mom used to call Teacakes. In fact, I used to make these for my dad when I was still at home.

These tender cookies can be made with any fruit jam or preserve but  I don’t recommend using jelly as the heat melts it.   I’ve always liked peach or raspberry for my sticks but like I say any fruit  flavor you like is good.

Jam Sticks Recipe

Ingredients:

• 1-1/2 Cups confectioners powdered sugar (it must be powdered sugar)
• 1 Cup butter (room temperature)
• 1 Egg
• 1 Teaspoon vanilla
• 1/2 Teaspoon almond extract
• 2-1/2 Cups sifted flour (regular flour)
• 1 Teaspoon baking soda
• 1 Teaspoon Cream of Tartar

Directions:

1. In a large bowl, cream the butter and sifted powdered sugar – then mix in the egg until everything is smooth. (This is a very soft dough so if you don’t sift the ingredients you may have some lumps.)



2. Add in the flavorings. Next, mix in the sifted dry ingredients by hand until completely blended. Do not over mix.
3. If the dough is too soft to handle, chill for about one hour before forming cookie sticks. (See below)
4. Heat oven to 375 degrees
5. Bake on lightly greased cookie pan for 8 minutes (Do not over bake or they will be hard.  Also, this cookie does not get brown or golden but stays a light color)
6. Cool for 2 minutes before removing from pan
7. Glaze if desired

Making the Jam Stick:

1. When the dough can be handled, form into balls about the size of a golf ball.
2. Roll between your palms into a length of approximately 2 inches.
3. Lay on cookie sheet and flatten to a width of approximately 3/4 – 1 inch. (Dough can also be rolled out and cut into any shape.)
4. Make a slight indentation down the middle (careful not to go all the way through the dough or your filling will leak out)
5. Fill with about 1/2 – 1 teaspoon of jam.   ( If you like sweeter cookies use more jam or for a less sweet cookie you can glaze use less jam.)
6. Bake as directed
7. Glaze (Optional)

Glaze

These cookies can be iced with a glaze of powdered sugar (approx. 1-1/2 cups), 1/4 teaspoon almond flavor, 1/4 teaspoon vanilla and enough water to get the consistency of glaze that will just ‘drizzle’ easily. (You don’t want it too runny or it will make the cookie soggy.)

This recipe makes about 24 large jam stick cookies or 36 small jam stick cookies. (You can see from the picture they don’t brown but stay light in color and I almost over-baked these!)  Store leftovers in an air tight container. Also, if you want to make half this recipe, it works just as well.

Looking for good party punch recipes?   I put up 6 new recipes on ICBISF last week. Some alcoholic – some not.  Working on my favorite BBQ rubs and sauces.  I’ll have those ready in about a month.

Johnny had dropped the mixer off at his old auction house for us to pick up when we had time … we finally had time on Monday. We weren’t sure how heavy it would be so we took along the car ramps to load it. We were pleasantly surprised how easily it loaded . . . just rolled it right up into the back of the pickup and laid it down – didn’t even have to use any rope to secure it.   It was heavy enough to stay put. Made it all the way home – no problem. It’s now sitting in the garage awaiting a new coat of paint. Works like a charm and once David paints it – he has a whole list of projects to do.

The trip to Reagan was really nice. The red bud trees are blooming – as are the plum and pear trees. Everything is turning green and it is a nice change from the dull ‘brown’ pastures. Some of the wildflowers are in bloom and there were fields we passed that were blanketed in a lovely shade of pinkish-purple. On the other hand, it would seem some of the plants are a little ‘off season’. My Christmas cactus is just now blooming (about 2 months late) and my neighbor John – brought me a beautiful bouquet of camelias yesterday . . . and according to John – they are ‘late bloomers’ as well.

On a sad note, had one of our neighbors pass. Curious how you associate certain things with those that have gone on. Whenever my amarillis bloom, I always think of our friend in Houston…Jenova. The flower bed in her front yard was full of  amaryllis and she gave us a whole bunch of them when we moved up here some 12 years ago. I have them planted by the back steps to the deck.

And, of course, I always think of my Mom whenever I see ranunculus or sweet peas. As a child I remember every spring the flower beds were full of their colorful blooms. And then there’s Aunt Sallie’s cake. Got the recipe from neighbor John’s sister Judy Pickens about 8 years ago. She too is gone but I always think of her whenever I make this cake . . . and of course, mine never tastes as good as Judy’s.     

It’s a moist, chocolate cake with a hint of cinnamon (one of my favorite flavors). This is not a box cake and takes a little bit of work but definitely worth the effort.

Aunt Sallie’s Cake

In a large mixing bowl place:

• 2 cups sugar
• 2 cups flour (regular)

In a sauce pan put the following:

• 1 stick margarine
• 1/2 cup Crisco
• 4 heaping tablespoons cocoa

Bring these 3 ingredients to a boil and pour over the flour and sugar.

To the above add in:

• 1 cup warm water with 1/2 teaspoon soda
• 1/2 cup buttermilk
• 2 eggs slightly beaten
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

Mix well and pour into a greased rectangular pan (approx. 13 x 9″)

Bake at 350 degrees for about 30 minutes. Leave cake in pan.

Icing for Aunt Sallie’s Cake

(Start the icing about 5-10 minutes before the cake is done)

Ingredients:

• 1 stick margarine
• 4 tablespoons heaping cocoa
• 2-1/2 cups powdered sugar
• 6 tablespoons canned evaporated milk
• 1 cup chopped nuts

Over low heat melt the margarine and cocoa in a pan.

To melted ingredients add 2-1/2 cups powdered sugar, milk, nuts. Beat together and spread over cake while hot. Cover iced cake leaving it in the pan used for baking.

Final Thought -  If you’re looking for the up and coming Spring colors and what’s new in the fashion world – visit these links -  Spring 2011 Fashion Trends and Top 10 Colors for Spring  and find out what ‘pink’ honeysuckle has to do with it all.

I think the only thing that keeps us from packing on the pounds is that we have our large meal in the middle of the day and a very small evening meal – and we don’t allow ourselves to eat anything after 8:00 – and that really should be moved up to 7:00.

Creature of Habit

Being a creature of habit, it took me a few months to get used to having to cook the ‘big’ meal in the middle of the day after a lifetime of eating a sandwich or something light for lunch and having the ‘big’ meal at night. Not only did this switch interrupt my work schedule on the computer – but also I found it hard to ‘not eat’ in the evening.   But we like our routine now and it does seem to help with weight control.

After that – feels like all I’ve been doing lately is cooking. Tried a different PF Chang frozen dinner, fixed a very large pot of soup and baked a sugar-free cake (the left over portion from my previous Pillsbury   post) – all with varying degrees of success.

PF Chang

While we  loved the PF Chang Orange Chicken frozen entree, the Shrimp Lo Mien leaves much to be desired. It’s missing that ‘Lo Mien’ flavor you get at the Chinese restaurants and the shrimp are microscopic in size. In fact I had to search through the noodles after everything was cooked just to find them.   So – before serving that up to David, I ended up hurriedly cooking some extra shrimp to add in so he’d feel like he was actually eating shrimp.  (BTW – the shrimp on the right is the PF Chang shrimp; the one on the left is my medium-sized shrimp.) 

Of course, there were enough leftovers, which I served the next day – with some fried rice and dumplings.   Only this time I sauteed shrimp in a little olive oil and some Teriyaki sauce and then mixed them into the left-over noodles while re-heating.  Much better – but not good enough that I’d buy it again. Think we’ll just stick to the Orange Chicken.

Sugar Free Cake, Again

I like preparing only half of a cake mix because we can’t – and don’t need to – eat a whole cake by ourselves. So, since I still had the remainder of the sugarfree cake mix and the rest of the sugar free frosting leftover – whipped up a cake yesterday.

You may or may not recall – there were some issues with the cake and frosting. So this time I knew better. For the cake pan made sure it was totally sprayed with oil, then added an extra egg into the mix along with 1/2 teaspoon of almond flavoring. Made sure  the batter and my extra additions were beat with the mixer for the full two minutes (plus a little for good measure) and baked it per box directions.

While the cake was baking I took the frosting out of the fridge and let it come to room temperature – making sure it would stir easily. I then added in 1/2 teaspoon of almond flavor and a scant 1 teaspoon of vanilla – then stirred it all together. This helped a lot with getting rid of the ‘processed’  flavor and made it a little easier to spread. It was still sticky, so I had a tall glass of hot water near by to dip the knife in when I was ready to frost the cooled cake.

Since I don’t like eating the same thing all the time – we’ve enjoyed some of the cake served with a little BB vanilla ice cream with a teaspoon of sugarfree caramel topping drizzled over the top. Scrumptious!

Around the House

Not much going on outside but inside is another story.  I’ve been working all day – every day – on the computer putting up some new blogs.  Both are related to other websites we have up but since it seems Goolge is favoring blogs – thought I’d better get busy.  One is on breast forms and fashion lingerie  which ties in to our Nearly Mine   site.  Visit  Breast Forms Online  for information on breast cancer, mastectomy prostheses and general health, fashion ligerie and beauty info.

The other blog ties to our original Texas Antique Mall site.  The Texas Antique Mall blog  has the same name – just a different spelling for the domain.  It’s going to be full of our antiquing ’secrets’  and helpful tips we’ve learned over the years while in the antique business.   

For those that may not know – David and I have been working – selling – on the Internet since 1997. We’ve seen a lot of changes and seems more are on the way.

I don’t know if any of you have ever entertained the idea of having an Internet business (blog or otherwise) – but if you’ve ever thought about having your own blog for business or just for fun – I’ve put up a post on our PowerToEarnMoney  blog that shows you how to configure a blog - step-by-step. You’ll find a lot more free information as well about how to make money online – and just about anything else you might need to know to get an online business going.