Well I covered up my plants before headin’ to bed last night. As temperatures looked as if they might go down a bit low and some frost would set in. At our home we had none. Pretty wet though in the gardens let me tell ya. Like a soup bowl in there, but once the sun comes out I know it will dry up really fast. Sunshine is in the forecast today, some cloud tomorrow and a touch of rain on Sunday. The long range looks good for sunshine and warmer temperatures starting after Sunday. With the warm pushing up from the south meeting the cold pushing down from the north, nothing more can be expected than rain. But the warm southerly breezes will prevail and summer will be upon us in no time. So enjoy the day folks and get ready to head on outside as that body of yours is just waiting for its vitamin D kick, which it is so badly in need of.
Category Archives: Private Notes & Things
For those of you planning to cook a turkey . . .
For those of you that are planning on cooking a turkey this Christmas here is one of my favourite recipes. Enjoy!
TURKEY RECIPE
I thought this sounded good! Here is a turkey recipe that also includes
the use of popcorn as a stuffing ingredient — imagine that. When I found
this recipe, I thought it was perfect for people like me, who just are not
sure how to tell when turkey is thoroughly cooked, but not dried out. Give
this a try.
8 – 15 lb. turkey
1 cup melted butter
1 cup stuffing ( Pepperidge Farm is Good)
1 cup un-popped popcorn (ORVILLE REDENBACHER’S LOW FAT IS BEST)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter, salt,
and pepper.
and pepper.
Fill cavity with stuffing and popcorn. Place in baking pan making sure the
neck end is toward the front of the oven, not the back.
neck end is toward the front of the oven, not the back.
After about 4 hours listen for the popping sounds.
When the turkey’s rear end blows the oven door open and the bird flies across
the room, it’s done.
the room, it’s done.
And you thought I didn’t cook… 
Good Old Fashioned Candy Apples
Well I gotta’ tell ya folks. Candy apples are my weakness. Took a long time to come up with a good recipe so thought I would share. Only other tip other than the recipe is when it reaches 300 degrees on the candy thermometer, get to dunking your apples, and make sure you butter your cookie sheet that they will be sitting on. What a great old way to enjoy Halloween and the kids love them.
Makes 4 good size apples.
2 Cups Of Sugar
- 3/4 cup water
- 1/2 cup light or regular corn syrup
- 1/2 teaspoon red food colouring, (optional) Better than Food Colouring, Buy Bright Red Apples
- 4 medium apples good size apples
Directions
- Line a cookie sheet with butter really good. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches 300 degrees (hard crack stage) takes about 20 minutes.
- Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated and then move to cookie sheet and let cool. Now the best part comes into play. A lot of slurping.
Home Made Horseradish, So Healthy For You Too
Well it’s that time of year again for making home made Horse Radish right out of your garden. I had so many folks ask me how I make mine so………………….here it is. Enjoy!
A simple recipe for plain ol’ home made Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.
1
Cut roots into manageable pieces.
2
Scrape the outside of the horseradish roots until clean.
3
Drop into cold water after scraping to prevent discoloration.
4
Drain and grind up fine with a hand-grinder.
5
Add 1 tsp of salt to each quart, along with three table spoons of good brand name vinegar to each quart.
6
Cover and refrigerate for a few days before using.
7
If you so choose you can add a touch of sugar for taste, that part is optional. Enjoy!
Wild Raspberry Cake
Now is the time to pick them too and so good for ya.
1 3/4 c Flour
1/2 ts Salt
1 c White sugar
1 c Raspberries
1 ts Baking soda (dissolved in 1/2 cup milk)
2 Eggs, slightly beaten
3/4 c Shortening
1 ts Cinnamon (Optional)
Sift together, flour, salt sugar, cinnamon. Cut in shortening. Then mix in soda, eggs, and raspberries. Pour into a greased pan and bake at 325F. for 1 hour.