grammiepammie posted: " I finally feel 'rested up' after spending Saturday & Sunday knitting/crocheting 10 a.m. - 5 p.m. at the Fisk Farm Festival. It was a new experience for me and my ladies; different in that the historical society of that Township chose to not have "
I finally feel 'rested up' after spending Saturday & Sunday knitting/crocheting 10 a.m. - 5 p.m. at the Fisk Farm Festival. It was a new experience for me and my ladies; different in that the historical society of that Township chose to not have the historic buildings open to the public. That made the event feel more 'modern carnival/festival' rather than what it used to be: a historic location with some modern additions. We are planning on going back next year; hopefully the buildings will all be open and it will FEEL more like the early 1900's. I actually had a man come up to me and thank me for wearing my costume: "It makes this all feel more historic - thank you!" We were located by a very small encampment of late 1800's people (not at all the size I was expecting) - this was only 2 tents and a blacksmith/axe thrower. They explained that most of their group were either still avoiding people due to Covid or they had retired from doing exhibiting. Sad, indeed. I had nine ladies total and was very glad they came (including my friend who is a knitter/spinner - she brought her wheel and people loved it!).
Apple Cider Cinnamon Rolls
3 1/4 C. flour 1/4 C. sugar 1 (1/4 oz) pkg. quick-rise yeast 1/2 tsp. salt 3/4 C. milk 1/4 C. apple cider or juice 1/4 C. plus 1/3 C. butter, softened/divided 1 large egg, room temp. 2 C. finely peeled/chopped tart apples 1 1/4 C. packed brown sugar 3/4 C. finely chopped walnuts 3 tsp. cinnamon 2 C. apple cider or juice 1 cinnamon stick (3 inches)
Glaze: 1 (8 oz) pkg. cream cheese, softened 1/4 C. butter, softened 1 C. powdered sugar = Spray a 9 X 13" baking dish with nonstick cooking spray.
In large bowl combine 2 1/4 C. flour, sugar, yeast & salt. In small saucepan heat milk, cider & 1/4 C. butter to 120-130 degrees F. add to dry ingredients & beat just until moistened. Add egg, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Cover & let rest 10 minutes. Roll into a 15 X 10" inch rectangle. Spread remaining butter to with 1/2 inch of edges. In a bowl combine apples, brown sugar, walnuts & cinnamon - sprinkle over butter on dough.
Roll dough up, jelly-roll style, starting with a long side; pinch seam to seal. Cut roll into 12 slices. Place slices, cut sides down, in prepared baking dish. Cover & let rise in a warm place for 30 minutes.
Preheat oven 325 degrees F.
Bake rolls until golden brown, 30-35 minutes.
Glaze:
Place cider & cinnamon stick in a small saucepan. Bring to boil; cook until liquid is reduced to 1/4 C., about 20 minutes. Discard cinnamon stick; cool cider.
In large bowl beat cream cheese & butter until fluffy. Add powdered sugar & reduced cider - beat until smooth - spread over warm rolls. Makes 12
2 C. (1 medium) chopped zucchini 1 C. (1 medium) chopped tomato 1/4 C. diced onion 1/3 C. freshly grated Parmesan cheese 1 1/2 C. milk 3/4 C. baking mix (like Bisquick) 3 eggs 1/2 tsp. salt 1/4 tsp. black pepper fresh chopped parsley = Preheat oven 400 degrees F. Spray a 10 X 6" casserole dish (or a 10-inch pie plate) with nonstick cooking spray. Layer zucchini, tomatoes & onion in dish & sprinkle cheese on top. In a bowl, whisk or blend milk, baking mix, eggs, salt/pepper & pour over veggies. Top with some chopped parsley. Bake 30 minutes until no longer raw in middle. Serve 6
12-15 whole carrots, peeled/chopped 20 small red & golden potatoes 1 white onion, cut into 1" pieces 1 head garlic (about 7-8 cloves), peeled (no need to chop, just separate cloves from wrapping) 1 T. olive oil 1 1/2 tsp. smoked paprika 1 1/2 tsp. garlic salt 1 T. butter 2 T. fresh parsley, chopped (optional) = Preheat grill 350 degrees F. LARGE DISPOSABLE FOIL COOKING PAN: spray bottom with nonstick cooking spray Place carrots, garlic, onion & potatoes in pan: add 1 T. olive oil & toss to coat. Add smoked paprika & garlic salt - toss to combine. Cover tightly with foil & place on hot grill. Cook 20 minutes. Carefully unwrap & stir. Rotate pan, cover & cook an additional 15-20 minutes until veggies are crisp-tender. Watch closely so they don't burn. Add 1 T. butter & 2 T. chopped parsley (optional). Stir, taste & adjust garlic salt, if needed. Serves 6-8
2 peaches 1 lb. thin-sliced boneless, skinless chicken breasts 2 limes, juiced 1/4 C. olive oil 1 T. honey 2 tsp. fresh mint, chopped 1/2 tsp. salt 1/4 tsp. black pepper = Heat grill to medium & wipe grates with oil Using a Mason jar (or jar with lid), combine lime juice, olive oil - shake 1-2 minutes to combine.
Place chicken in a ziplock bag - pour in half of oil mixture. Seal bag & marinate 10-15 minutes.
Cut peaches into slices, skin-on. Place chicken & peaches on grill - cook 5 minutes per side or until thoroughly cooked. (Use same cooking time for peaches, flipping after 5 minutes). Remove peaches from grill & place in a bowl - toss with remaining marinade. Place chicken on serving platter, top with grilled peaches & mint mixture. Serves 4
1 (8 oz) tub whipped chive & onion cream cheese 1 (15 oz) tub ricotta cheese 1/3 C. chopped fresh basil 1 tsp. salt 5 medium zucchini, thinly sliced (about 2 1/2 lb) 2 T. olive oil 1 (10 oz) pkg. fresh spinach 2 cloves garlic, pressed 6 no-boil lasagna noodles 1 (7 oz) pkg. shredded mozzarella cheese - garnish: fresh basil leaves === Preheat oven 425 degrees F. Spray 1 9 inch baking dish with nonstick cooking spray.
In a bowl mix first 4 ingredients. In a large skillet saute zucchini in hot oil over medium- high heat 3-4 minute until lightly browned. Add spinach; gently toss until wilted. Add garlic & cook 1 minute.
Spoon 1/3 rd of vegetables into prepared dish; top with 2 noodles & 1/3 ricotta mixture - repeat twice; sprinkle with mozzarella.
Bake, covered with lightly sprayed foil 25-30 minutes until bubbly & noodles are tender. Uncover & bake 5-10 minutes until golden. Let stand 10 minutes before cutting. Garnish if desired. Serves 4
2 lb. pork (poster used a shoulder tip roast)* 1 T. plus 1 tsp. olive oil, divided 1 onion, chopped 1 3/4 C. chicken broth 1 (10 oz) can green enchilada sauce 1 (27 oz) can green chilies, undrained 1 (8 oz) can green chilies, undrained 1 1/2 tsp. garlic powder 2 1/2 T. chicken bouillon granules 1 T. cornstarch 1/2 tsp. oregano 1 T. cumin 1/2 T. jalapeno pepper, chopped 4 T. cilantro, chopped 1/2 T. chili powder 1 T. green Tabasco sauce 2 (15 oz, ea) cans Great White Northern beans, drained/rinsed 1/4 C. sour cream 1 T. butter
Optional (see serving ideas below) Flour tortillas shredded Cheddar cheese chopped green onions chopped cilantro = Cut pork into 1-2 inch cubes. Heat a large, deep skillet over medium-high heat. Add 1 T. olive oil & heat - brown pork. Spray insides of a 4-5 qt. crockpot with nonstick cooking spray; place browned pork in pot. Add 1 tsp. olive oil to hot skillet - add onion & brown - cook until soft, place in crockpot with chicken broth. Cover & cook on Low 3 hours. - In a blender add green enchil. sauce, both cans chilies & blend until smooth. To crockpot add: green sauce, garlic powder, chicken bouillon granules, cornstarch, oregano, cumin, jalapeno, chopped cilantro, chili powder, green Tabasco sauce & both cans beans. Cover & cook on Low an additional 2 hours. Add sour cream & butter; stir & taste - adjust salt/pepper as needed. Serves 10
Serving Ideas: -This can be eaten as a soup/chili with tortilla chips & Cheddar cheese
-or spooned into flour tortillas
-or placed in a baking dish, covered with Cheddar cheese - cover dish & bake 400 degrees F. for 20 minutes.
1 (15 oz) box yellow cake mix (poster uses Duncan Hines) 3 large eggs (or amount specified on cake mix box) 1/3 C. vegetable oil (or amount specified by cake mix) 1/2 C. peach nectar 1 lb. peeled/chopped peaches (3-4) 1 drop orange food coloring (optional)
Brown Sugar Frosting:
1 stick (8 T.) unsalted butter, cut into pieces 1/2 C. heavy cream 1 C. packed brown sugar 1 tsp. vanilla 2 1/2 C. powdered sugar, sifted = Preheat oven 350 degrees F. Lightly spray a 9 X 13" baking pan with nonstick cooking spray. In a bowl blend cake mix, eggs, oil, nectar & food coloring until well combined. Fold in peaches & turn into prepared pan. Bake about 28 minutes until done (a toothpick inserted into center of cake should come out clean but moist crumbs are fine).
In a saucepan mix butter, cream & brown sugar; bring to boil, stirring constantly. Remove from heat & add vanilla & sifted powdered sugar - whisk until well blended & little lumps of sugar have disappeared. (Place back on low heat, if necessary)
Pour frosting over cake, trying to get it evenly coated on first try (It will set up quickly & you won't be able to spread it without cracking the surface). Let frosting harden at room temperature or in fridge before cutting. Serves 12
(recipe: theviewfromgreatisland.com)
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Our weather stayed warm over the weekend - high 80's/low 90's but REALLY windy! (it got so bad that 2 of us had to position our chairs directly over the tent poles in order to keep our tent from blowing away!) Yesterday (Monday) we had a freak thunderstorm around 2 p.m. where you would have thought it was night it got so dark out! Finally cleared up around 3:30 but that was pretty strange!
Hope this week is turning out to be just what you want/need/expect!
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