I don't know for sure what brought it on, but I decided I wanted oatmeal for lunch today. Apple cinnamon oatmeal, to be specific. It's been my favorite since I was kid.
Who would've thought (not me!) I had all the ingredients necessary to make some true apple cinnamon oatmeal? Even the apples! Yes, I'm growing.
Adapting from a wonderful recipe I found at Barefeet In The Kitchen, this is what I did:
Cored, peeled, and diced two small red apples. They were most likely Rome, but please don't pressure me. I added those sweet bits to a pot with some water (just shy of two cups) and one cup of oats. A 1/4 teaspoon of cinnamon and a dash of nutmeg joined the party soon after. I let that come to a boil, then turned the knob down to a simmer and let that happen for a few minutes. After the apples got soft, I stirred in about 1/8 cup brown sugar.
Aimee at Shugary Sweets said all I needed was a 14 oz. can of sweetened condensed milk, a cup and a half of regular milk, and a couple splashes of vanilla... She was so correct.
Sorry, We're Closed.
This blog is essentially no more. Though I have left posts here, in most cases just for the sake of genealogy, there will be no more updates. Those posts I chose to move can now be found between two of my other blogs:
Southern Graves -- http://blog.southerngraves.net
Stephlin's Mountain -- http://stephlinsmountain.blogspot.com
01 March 2014
24 June 2013
I've hesitated with these delectables in the past mainly because I thought it was time consuming and a little silly when there is just two people in the house. Even though both of those reasons are nonsense, I feel better about it when partnering the process with canning.
Since I've been doing a ton of reading on the subject, I've become mildly obsessed with the Food in Jars blog. And that is where I found my first recipe -- Slow Cooker Blueberry Butter. (That just sounds awesome, doesn't it?)
Marisa (at FiJ) wrote about leaving the blueberries in her slow cooker for five hours on low, then notching it up to high for the sixth. I have a 1.5 quart Crock Pot that has only one setting (supposedly low), and it worked just fine. I did have my butter in for a total of seven hours, though.
After five hours, I added the sugar, cinnamon, and nutmeg (just halving her recipe). I did zest a whole lemon like she put in her full batch.
I'm not sure I can express how delicious this stuff is. I thought the blueberries alone were pretty tasty, but the nutmeg and lemon are standouts that make it divine. I've had it with my toast every morning since.
Ball Canning Discovery kit that had been sitting in my pantry for at least a year. It comes with a basket that I used with my deepest pasta pot -- about seven inches. Right away I could tell that was pushing it in depth, but I pressed on with fingers crossed.
After processing for ten minutes, I set the jar on the table anticipating the "ping"! Twenty-four hours later I tested the seal. The lid was firm when pressed, no movement at all. And I could lift my jar by the lid alone without worry of it coming off and spilling my beautiful blueberry butter. Success!
22 June 2013
I'm still working from Paula Deen's The Lady & Sons, Too! publication. This recipe is on page 206.
- 1 box yellow cake mix
- 1 (11 oz.) can mandarin oranges, with juice
- 4 eggs
- 1/4 cup vegetable oil
- 1 (16 oz.) can crushed pineapple, drained
- 1 (3.4 oz.) pkg instant vanilla pudding mix
- 2 (8 oz. ea) containers Cool Whip
My one misstep was not putting enough icing between the layers. I worried, unnecessarily, about having enough icing altogether so I was a little thin there.
The cake is so good, it'll be gone before you know it.
Have a sweet day!
21 December 2011
This was originally posted last year as part of Blog Caroling, but I think it fits nicely with the Holiday Music Advent Calendar of Christmas Memories prompt. Don't you? Good! Here it is again. :-)
05 December 2011
Sallie was laid to rest in Fairview Cemetery at Hubbard.
|Sarah Matson Lewis|
1856 - 1924
(FindAGrave Memorial #11231900)