Back to School Snacks

School starts the day after Labor Day in Michigan so we've started buying supplies while they are on sale. (I love those .20 notebook sales!) Things are a bit different this year at our house. My oldest moved into his dorm last week, my middle son is a senior in high school, and my daughter is going into 6th grade. I'm also considering getting a part time job in addition to my freelance writing to help out with expenses. There are a lot of changes this year, so I'm trying to prepare. Today I was going through my recipes for after school snacks, and treats I can make to send with my oldest to the dorm. Yes, he has room and board, but we know my homemade snacks are MUCH better.

Today's recipes are the ones I pulled out to make once school starts. Though the popcorn recipe at the end is calling to me to make much sooner:)

Lemon Fruit Dip
Ingredients:
1 cup lemon pie filling
1 cup plain yogurt
1/2 cup orange juice

Stir together and serve with fruit.

Notes: You could use other pie filling but lemon is smooth which is why it works with this recipe. Plain yogurt is used because the filling and the juice adds the sweetness.

Molasses Cookies
Ingredients:
3/4 cup margarine
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups sifted flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
3/4 ground cloves
3/4 ground ginger

Mix the moist ingredients, then combine with the dry ingredients that have been sifted together into a bowl. Once dough is mixed form it into balls about 1 inch in size. Place 2 inches apart on greased baking sheet. Bake 10-12 minutes in 375 degree F. oven. Sprinkle with granulated sugar while still warm.

Gingersnaps
Ingredients:
3/4 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3 cups sifted flour
1/4 tsp. salt
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger

Cream shortening and brown sugar. Add egg and molasses; beat well. Add flour, salt, soda and spices. (I like to sift them all together first). Mix well and chill for an hour or so. Form into small balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350 degrees F. for 10 minutes. Makes 9-10 dozen.

Notes: You can use dark molasses for a spicier gingersnap. I also use parchment paper on the baking sheets and spray them with cooking spray. These are the perfect cookie jar cookie!

Snack Cracker Mix
Ingredients:
2 cups oyster crackers
1 cup mini pretzels
1 cup square cheese crackers like Cheeze-Its
3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder

Whisk together the oil, dressing mix, lemon pepper and garlic powder. Pour over the crackers in a large bowl, and stir until coated. Place the crackers evenly on a large baking sheet or two if needed. Bake in the preheated 275 degrees F oven for 15 to 20 minutes. Remove from oven and cool before storing in a resealable plastic bag.

Notes: I often use garlic pepper in place of the lemon pepper and garlic powder-- using 1/2-1 tsp. to spice this up. Another variation is to use garlic powder AND 1/2 tsp. of Cajun seasoning. The cracker mixture can vary depending on your family's tastes.

Popcorn Crunch
Ingredients:
2 quarts popped corn
1 1/3 cup peanuts or other nuts
1 cup melted butter or margarine
1 1/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup corn syrup (Karo or store brand)

Cook the butter, sugar, vanilla and syrup for 10 minutes until golden brown. Pour over the popcorn and the nuts. Toss and press onto greased cookie sheet. Cool. Break up and store til eaten.

On OFL I have some great apple recipes that would make nice snacks as well:
http://oldfashionedliving.com/Old-Fashioned-Apple-Recipes.html

Late Summer & Fall Garden Tips

The summer is slowly coming to an end and it's time to start making a list of the garden and landscape chores that will need to be done before cold weather. Today I have a few chores that you may need to do too.

Herbaceous peonies should be cut back to soil level, and the ground under and around the plant should be kept free of debris. Moving or dividing peonies can also be done this time of year. Add compost when replanting, water well, and mulch.

Hydrangeas can be planted this time of year as well. Choose a fertile, fairly moist, but not wet, location in partial shade if possible. If the location is in full sun the soil should be on the moist side. They don't do well in dry soil and full sun unless they can be watered on a regular basis. Hydrangeas won't bloom as well their best in a full shade, woodland environment either. Most hydrangeas can be pruned by 1/3 during the winter months when the plant has lost it's leaves. This makes it easier to prune evenly.

Fall is a good time to divide or transplant perennial plants such as hosta, yarrow, day lily, Lily of the Valley, bleeding hearts, and other plants that bloomed in the spring or early summer. One rule of thumb is to transplant after the perennial has bloomed, not during or before blooming. Water well for the first two weeks after transplanting, especially if there isn't sufficient rain. Mulch can add an extra protection to newly transplanted perennials if it's 3-5 inches thick, and removed in early spring.

I found this great tip from Clemson University Extension Office:
Blossom end rot - check your late tomatoes for blossom end rot on the fruit as it begins to form. This is usually an indication of a calcium deficiency. Place a handful of gypsum (land plaster) in the soil beside the tomato at planting (or later) to prevent this. Foliar sprays such as blossom end rot spray will also help alleviate the problem. Nothing will "heal" the fruit with rot on it, so remove and discard them.

One last chore that I need to do soon myself, is dividing and moving bearded iris. I have two tall varieties, and one cream colored dwarf iris. I love how easy they are to grow, but I spaced mine too close together and I need to thin and divide the rhizomes. The perfect time to do this is after a hard rain. Dig up the iris, cut off the foliage to 5-6 inches above the root/rhizome and set them to dry for a day or two before replanting.

On OFL I have more tips on dividing iris and looking for insect damage:http://oldfashionedliving.com/iris.html

Breakfast Breads for Back to School

Teenagers in particular tend to grumble when reminded they need to eat something other than a toaster pastry before school in the morning. We always have cereal and granola bars on hand at our house, but breakfast breads are a nice alternative too. I've found that variation helps keep the kids interested in breakfast. Today I have recipes for easy breakfast breads that can be made ahead of time.

The first recipe makes TWO 9x13 pans, which will last a couple of mornings. This makes a nice after school snack as well.

Apple Breakfast Bread

Ingredients:

7 cups sifted all purpose flour

1/2 cup baking powder

1 1/2 tsp. salt

1 2/3 cup granulated sugar

1 cup shortening

3 large eggs, beaten

2 1/4 cups water

3 1/2 cups of diced baking apples

3 tbsp. melted butter

4 1/2 tsp. ground cinnamon

Mix flour, baking powder, salt and 6 tbsp. sugar with the shortening using a fork or pastry cutter. Add the eggs and water; mix until it forms a soft dough. Place the batter equally into two well buttered 9x13 baking pans. Spread evenly. Combine the apples, butter, cinnamon and 1 2/3 cups sugar. Spread evenly over batter in each pan. Bake at 400 degrees for about 25 minutes. Makes 25 servings.

Apple Coffee Cake

Ingredients:

1 cup granulated sugar

1/4 cup plus 2 tbsp. butter or margarine

1 egg, beaten

1 tsp. vanilla

2 cups chopped apples

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/4 cup brown sugar

1 tsp. ground cinnamon

Cream the granulated sugar and 1/4 cup butter with an electric mixer til light. Add the egg, vanilla, apples, flour, soda and salt. Pour into a square baking pan. Top with a mixture of 2 tbsp. butter, brown sugar and cinnamon. Bake in 350 degree F. oven for 30-35 minutes. 6 servings.

Spicy Coffee Cake

Ingredients:

1 1/2 cups flour

1/2 cup shortening

1 cup brown sugar

1/2 cup pecans, chopped

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. baking soda

1 egg

1/2 cup evaporated milk

1 1/2 tsp. vinegar

1/4 tsp. salt

Combine the flour, shortening and brown sugar with a fork or pastry blender. Measure out 1 cup of the flour mixture and mix in a small bowl with the pecans for a topping; set aside. Combine the egg, milk, vinegar and salt-- whisk well. Mix together the spices and baking soda. Add to the egg mixture with the remaining flour mixture. Put into a 8x8 square pan that has been buttered or sprayed with cooking spray. Sprinkle with the reserved topping. Bake at 350 degrees F. for 30 minutes. Serve with butter.

Peach Coffee Cake

Ingredients:

3 cups flour

3 cups granulated sugar

3 tsp. baking powder

1 1/2 tsp. salt

3 eggs, beaten

1/2 cup milk

1 lb. 13 oz. can sliced peaches, drained

cinnamon sugar mixture*

1/2 lb. margarine

Sift the dry ingredients; add eggs and mix with a fork or pastry cutter until it's resembles crumbs. Add milk. Spread 1/3 of the mixture in a 9x13 pan. Arrange 1/2 of peaches over the crumble layer. Repeat layers, ending with the crumble mixture. Top with cinnamon sugar mixture and dot with the margarine. Bake at 350 F. for 1 hour or until toothpick comes out clean. 12 servings.

*mix 1/2 cup sugar with 1 tsp. ground cinnamon

On OFL we have recipes for muffins, another favorite breakfast:

http://oldfashionedliving.com/muffins.html

~Brenda

Summer Vegetables on the Table

It's hard to believe we are heading into the end of August. My oldest son started college as a freshman, my other two will go into 6th and 12th grade the Tuesday after Labor Day, and before we know it Fall will bring cooler weather. Vegetable and herb harvests are going strong around the country so I thought I would share more fresh vegetable recipes today. Remember, if you don't grow your own, watch for roadside stands to pick up local produce.

Squash with Carrots

Ingredients:
3 tbsp. water
2 tbsp. vegetable or olive oil
3 cups summer squash, any variety
3 cups grated carrots
3/4 cup chopped onion
1 tsp. each minced fresh parsley, oregano and thyme
1/2-1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. butter or margarine

Saute the onions until tender in the oil. Add the squash, carrots and water to the onion. Cover and simmer 5 minutes. Add the remaining ingredients, cover and cook, stirring occasionally until just tender. Makes 6 servings.

Note: You can substitute other fresh herbs such as dill, marjoram, summer savory, rosemary, sage or chives.

Green Bean Salad

Ingredients:
1/4 cup vegetable or olive oil
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. fresh, minced rosemary
1 clove garlic, mashed
3 cups green beans, cooked until just tender

Combine all the ingredients except the green beans. Whisk until combined, pour over the beans and toss gently. Cover and chill at least 4 hours. Remove the garlic clove. Serve chilled. 6 servings.

Lima Bean Basil Salad

Ingredients:
3/4 cup vegetable or olive oil
1/2 cup vinegar
3-5 tbsp. chopped fresh basil, any variety
1 tsp. salt
1 tbsp. sugar
1/2 cup chopped green onion or chives
6 cups cooked lima beans (just tender)

Mix the oil, vinegar, basil, salt, sugar and onion. Pour over the lima beans, toss. Cover and chill at least 4 hours.

Lastly, I have a recipe for a buttermilk dressing that can be used as a dip for vegetables. I love cutting up green bell pepper, cucumbers and carrots for dipping.

Buttermilk Herb Dressing

Ingredients:
1 cup buttermilk
1 cup cottage cheese, any variety
3 tbsp. chopped green onion or chives
2 tbsp. lemon juice
1 tsp. salt
2 cloves garlic, peeled and minced

Process this in a blender or food processor. Keep refrigerated.

On OFL I have some great recipes for using basil:
http://oldfashionedliving.com/basil.html

Summer Vegetable Dishes

When I came home from a weekend away I had three green peppers and 6 cucumbers. It didn't take us long to eat those, but we picked more cucumbers this afternoon. I grew three plants up a wire fence piece, and they are doing wonderfully. I thought I'd share fresh vegetable recipes today. I'm only growing tomatoes, green peppers and cumcumbers this year, but we have three farmer's markets within a half hour of our house that I can visit to buy fresh produce.

Green Beans With Tomato

Ingredients:

1 pound fresh green beans

2 tbsp. olive oil

1 tbsp. minced onion

1 clove garlic, minced

2 tbsp. minced green pepper

1 cup diced tomato

1/2 tsp. salt

1/4 tsp. pepper

Cook the beans in salted water until just tender. Drain. Heat the oil. Add the onion, garlic and green pepper. Cook over medium heat until soft. Add tomato, salt and pepper. Cook for 8-10 minutes. Stir occasionally. Add beans and heat through. 6 servings.

Tomato Cabbage Stir Fry

Ingredients:

1/4 cup butter or margarine

5 cups finely cut cabbage, chopped or cut into strips

2 cups chopped tomatoes

1/2 cup chopped sweet onion

1 tsp. salt

1/2 tsp. pepper

Melt the butter in a large skillet; saute the onion for a minute or so. Add the other ingredients and cook covered for 8-10 minutes. If there is a lot of liquid uncover and cook for a few minutes to reduce.

Cucumbers with Sour Cream

Ingredients:

5-6 medium cucumbers, peeled and sliced

2 tbsp. vinegar, lemon juice or juice from pickles

1 tsp. salt

1 cup sour cream

3 tbsp. grated or finely minced onion

Combine the salt, sour cream, onion and vinegar. Stir in the sliced cucumbers. Chill for at least 2 hours.

Marinated Tomatoes

Ingredients:

5 large tomatoes

1/4 cup olive oil

1 1/2 tbsp. lemon juice

1/2 clove garlic, minced

1/2 tsp. salt

1 tsp. or so of chopped fresh oregano

1/2 tsp. ground black pepper

Slice the tomatoes. Combine the other ingredients and drizzle over the tomatoes.

You can chill them, or serve room temperature.

Sweet Corn Stir Fry

Ingredients:

2 tbsp. butter or margarine

3 cups fresh corn, cut from cob

1/2 cup light cream

2 tbsp. fresh chives, minced

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

Optional: Parmesan cheese

Melt butter in a skillet. Add the other ingredients. Cover and simmer until the corn is tender, about 10-15 minutes. Sprinkle cheese over the top before servings. 6 servings.

On OFL we have harvesting and cooking tips from Green Bell Peppers:

http://oldfashionedliving.com/bellpeppers.html

~Brenda

Great Grandmothers in the Garden

Last week I didn't post because my husband's grandmother passed away, and we were staying with his parents for the funeral and afterwards. She was 88 years old, loved to cook, garden and read, which meant we had a lot in common. We didn't always agree on things, but after I got to know her, I was able to tease her about it rather than feel insulted or hurt. She gave me one of my first herb plants and told me it was chamomile. Later, I figured out it was feverfew, but I could never convince her of that. She loved her spearmint, and let it run wild by her back door. She also loved Tall Phlox, which she grew on one entire side of her garage.


The day after the funeral, I was given one of her old garden books that she kept on a side table in her living room. It's well worn with use, and I'm sure she picked it up at a thrift store because she loved finding bargains. The book is The Old Dirt Dobber's Garden Book by Thomas A. Williams, copyright 1944. I wanted to share a few of the tips today in honor of Grandma Dorothy. I will miss our garden talks more than anything else. These are from a chapter entitled Just Rambling Around.

Evergreens

In spite of good care, an occasional arborvitae, juniper, pine or cedar will become so ragged and ill-shaped that it destroys the beauty of planting. These trees are not generally pruned severely, but in cases like this a drastic treatment is the only recourse. If you decide to prune these, don't stop half-way; cut the top on-third out and prune the side growth at least half way back.

Irises Indoors

Any of the dwarf or intermediate bearded irises may be dug in late winter when the ground is frozen hard, put into pots and brought into excellent bloom in the window garden. Pack the soil well into the pot when it thaws out indoors, put them in a sunny window and water well every three days. One gardener wrote that by following this method she had twelve kinds in bloom at Easter.

Snapdragons

Many reports have come from different parts of the country telling how gardeners protect the plants of snapdragons during the winter so that they will bloom much earlier the next year. In the south and midsouth a heavy covering of leaves is piled over the pruned plants and left until late spring. In colder sections, a box, basket or hamper in turned over the plants, stuffed with leaves and soil and then hilled around with a mound of soil to keep the air from getting underneath. This protection if taken off in early spring. A few degrees of frost do not damage the plants.

Morning Glories in Winter

Every window gardens needs trailing vines, and the regular morning glories may be brought into fine bloom during winter. Plant the seeds in pots of good soil during late summer. Given them plenty of moisture and heat and they will come up in a few days. Set the pots in a sunny, sheltered spot in the garden, where they will continue to grow until time to take them indoors. Don't wait too long; carry them in a week or two before frost is expected.

Years ago I had asked Grandma Dorothy if I could share a few of her recipes on OFL, and she agreed. These were the only ones she could give me exact measurements on:
http://oldfashionedliving.com/grandma-recipes.html

~Brenda

Vegetable Relish, Pickling & "Catchup"

Most of us tend to think of relish and ketchup as something you put on hotdogs, but there are many variations on these favorites, especially is you make your own. I got out my copy of the American Women's Cook Book, which has a taped binding and a missing title page, but I'm guessing it's from the 40's. There were so many great recipes to share, but as far as the processing and canning I'm going to send you to a site from the experts.

You can download the Complete Guide to Home Canning for free at the National Center for Home Food Preservation: http://www.uga.edu/nchfp/publications/publications_usda.html

Everything you need to know about processing your harvest is in these documents. It's important to be up to date on the correct temperatures and times. Food poisoning is no fun, and can be very serious, especially for children and the elderly.

Beet Relish

4 cups chopped cooked beets

4 cups chopped cabbage

1/2 cup grated horseradish

2 tsp. salt

1/4 tsp. pepper

2 cups vinegar

1 cup sugar

Combine the vegetables, horseradish, salt and pepper. Boil the vinegar, dissolve the sugar in it and add to the vegetables. Cook until tender, then process in jars. Makes 5 pints.

Cranberry Catchup

1 pound onions

4 pounds cranberries

2 cups water

4 cups sugar

2 cups vinegar

1 tbsp. ground cloves

1 tbsp. cinnamon

1 tbsp. allspice

1 tbsp. salt

1 tsp. pepper

Peel onions and chop very fine. Add cranberries and water; cook until tender. Rub through a sieve. Add remaining ingredients and boil until thick, stirring occasionally. Pour into hot jars and seal according to recommendations. Makes about 3 pints. Serve with poultry or meat.

Corn Relish

18 ears sweet corn

2 large green peppers

2 sweet red peppers

1 small cabbage

4 onions

1 cup chopped celery

1 quart vinegar

2 cups brown sugar

2 tbsp. salt

3 tbsp. mustard powder

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together, add remaining ingredients and cook until corn in tender, 20 to 30 minutes, stirring occasionally. Pack in hot jars and process according to USDA directions.

Tomato Catchup

1 peck ripe tomatoes

3 onions

1 small clove garlic

2 red peppers, seeded

1 1/2 bay leaves

1 tbsp. salt

1 tbsp. whole allspice

1 tbsp. celery seed

1 tsp. cayenne

2 inches cinnamon stick

1/2 cup sugar

2 cups vinegar

Boil first 6 ingredients until soft. Strain through sieve. Add spices (tied in a cloth bag) and sugar to tomato pulp and boil rapidly, stirring occasionally until thick or quantity is reduced one half. Remove spices, add vinegar and boil 10 minutes longer. Pour into hot sterilized jars according to USDA instructions.

On OFL we have a forum members recipe for freezer pickles:

http://oldfashionedliving.com/pickles.html

~Brenda