recent doings.....

I have not seemed to have found much time to blog this week, so I will just combine several things I've been doing into one post.
There were not many yard sales this past weekend with it being so close to the 4th of the July. Instead, we shopped at our local antique mall and we had fun walking through it.
I bought 3 things, and they were almost yard sale prices anyway.
a painted tray, and 2 Pyrex dishes. $12 for all.
I've been using a few of the Pyrex refrigerator dishes and really like them for storing leftovers. The other baking dish is about 4 x 8, I used it last night to bake 1/2 a recipe of cornbread. And tonight, I baked 1/2 of a small yellow cake. Both times, I used the toaster oven to save on electricity and to not heat up the kitchen too much. Nina has been doing lots of sprucing up around her home while she was on maternity leave. She had these pillows but either they did not match the rooms she was using them in or she just did not like them.
She found some fabric she did like at Hobby Lobby, I made new covers and reused the stuffing from some of the old pillows.
They look pretty on my blue bed but they have gone to Nina's. I am sure they look pretty wherever she put them too.
Family Dollar had a $5 off $25 purchase coupon in last weeks sale paper. I used it to stock up on our favorite toilet paper - Charmin Basic - it is soft enough and strong enough without going overboard on either quality.

Jimmy helped me can more jalapenos last night, 18 jars more! He was a huge help as he did all the pepper slicing. Some of the peppers are from my garden and some are from my brother.

White Texas Sheet Cake

Oklahoma Granny asked about the recipe for the white Texas sheet cake, it is recipe I clipped from a Taste of Home issue years ago. Jeff says he prefers the chocolate Texas sheet cake but he still eats plenty of the white one too.
All its ingredients are basic kitchen staple that I almost always have on hand. It stirs up really quick, no need to get out the mixer either.
However, it is very rich and unless you are an Amish farm worker who burns off a million calories a day, you probably should not eat it very often.

White Texas Sheet Cake
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon baking soda

FROSTING:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (walnuts are good but I prefer pecans)
Directions
In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.

Nutrition Facts: 1 piece equals 409 calories, (YIKES!) 19 g fat (10 g saturated fat), 62 mg cholesterol, 304 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

White Texas Sheet Cake published in Taste of Home October/November 1993, p39

I baked it in a 13x9 cake pan instead of a jelly roll pan. It works fine either way.

pickled jalapeno peppers

Georgene asked how I canned the jalapenos last weekend, so here is my recipe. It is a very simple easy way to preserve jalapenos.
We eat them with Mexican food, on chips with salsa, on pizza - I grew up in Texas and have been around spicy food most all my life. I think they are delicious but they may have too much heat for mild-food fans.
My brother is here for the weekend and he brought several sacks of produce from hi garden so now I have more peppers to pickle.



first - before you start handling the peppers, put on and leave on some kind of protective gloves.


Pickled Jalapeno Peppers(1 quart jar)

I doubled this recipe and got 6 pints and 1 half pint
Jalapeno peppers (about 2 pounds)
1 cup vinegar
3/4 cup water
1 teaspoon salt - I used sea salt
2 large carrots sliced,
1 small onion, cubed
1. Wash peppers and pack into a hot jar. Add carrot slices, celery sticks and a clove of garlic if desired. Pack tightly, leaving 2-inch headspace.

2. Combine vinegar, water and salt. Heat to boiling. Pour boiling hot liquid over peppers to two inches from top of jar top. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers. Wipe jar rims clean. Adjust prepared two piece canning lid.

3. Process jar in a boiling water bath for 10 minutes. Using jar lifters, remove to a draft free area, and allow to cool. Check the seal. Label the container.

I found this simple recipe from Colorado State University Cooperative Extension.
other variations I found used pickling spices, garlic, oil, even sugar, etc.

4th of July at our house

The remnants of Hurrican Alex brought rain and cooler temperatures to Oklahoma. Because the wind and the muddy conditions for parking, our city postponed the big fireworks show until Labor Day.


Dessert was white Texas sheet cake with patriotic fruit.

Elizabeth in her 4th of July dress

Gavin thought standing on the table was fun - here is what he looked like with this same flag just one year ago.

babies don't stay babies very long......

Green and frugal tip

My friend Terri aka PennyAnn Poundwise shared this tip with me. She said she has a basket by her kitchen sink for dishcloths. Her household uses them whenever they need to wipe up a spill, dry their hands, etc.
I thought it sounded like a good idea so I found a basket I already had and filled it with dishcloths.

We are using fewer paper towels so that makes it both frugal and green.

Here you can see my whole kitchen sink. On the ledge behind the sink, you can see some of my container garden produce, either drying after being washed or ripening a little more. I have to pick our tomatoes just as they start to turn red before the birds peck them. Then they ripen safely indoors.

Thank you Terri for this tip!