Happy New Year 2015

I must extend a warm "Thank You" from my heart to all of you who take the time to read these posts.  I appreciate your comments and words of encouragement!  This blog is now one year old and I hope to keep writing for many more!

Since it's the time to make New Year's Resolutions, may I offer a bit of advice?  Keep them simple, doable and smart.

"Trust in the Lord with all your heart, and do not lean on your own understanding.  In all your ways acknowledge him, and he will make straight your paths...Honor the Lord with your wealth...Do not withhold good from those to whom it is due..." Proverbs 3

Whatever your heart's desires are for this new year, make a simple plan to pray about them, commit them to God, and then listen to his words and wisdom for your life.  Small permanent steps in the right direction are always better than grand bursts of effort that don't last.  I love how Proverbs lays out simple truths for how to live.  God loves us so much that he doesn't leave us in the dark about how to navigate life on earth.  I've quoted just a few nuggets of wisdom from this great book.  My heart has been comforted innumerable times from the wisdom I found there.

So, make plans to be healthier, exercise regularly, work on relationships, be generous...but make those changes small and from the heart.  They will probably last!

Remembering Mom

It's the time of year to get sentimental.  This ceramic Christmas Tree was made in the 70s and my mother absolutely loved it.  She's been gone almost 31 years but I never stop missing her.  Every year when I bring this tree into my living room I can't help but think of all the Christmases that my mom made special.  Moms do that.  They think of things that no one else does and they get them done for their families.  Thanks, Mom, for all  those great memories!

This photo is from a friend of mine, Gilda.  She puts together a "few of her favorite things" in her kitchen -  her Mom's retro 1950s Betty Crocker Cooky Book, her Mother-in-law's kitchen Christmas tree, her Gram's measuring cup and her Father-in-law's retro flour sifter.  All these precious memories lovingly displayed in one spot to treasure and remember loved ones.

What Christmas memories are a focal point in your home this season?

Homemade Caramel Corn

I got this recipe from a book called "Better Than Store- Bought" that I've had for decades.  It's true - some things are just better made at home!  If you like Cracker Jack,

you'll LOVE this homemade version.

Preheat the oven to 250 degrees.

Start with 8-12 cups of freshly popped popcorn spread onto 2 baking sheets with edges.  Mix 1 cup almonds or peanuts into the popcorn.

In a heavy bottomed saucepan mix:

1/2 cup packed brown sugar
6 tablespoons butter
1/2 cup white sugar
1/8 cup water
1/2 cup molasses
1 tsp salt

Heat the mixture at medium heat and stir until everything is combined.  Then let it boil gently and DO NOT STIR.  Put a candy thermometer into the mixture to measure the temperature.  When it reaches 250 degrees remove from heat and stir in:

1/2 tsp vanilla
1/2 tsp baking soda

Pour syrup over the popcorn and gently stir to coat.  Don't worry about covering all the popcorn now, you will have more time to evenly distribute the syrup later.

Place the pans into a 250 degree oven for 20 to 30 minutes and take out every 10 minutes to stir and coat the popcorn.

Once it's cooled you can store it at room temperature in a plastic bag or container.

I like to give small bags of this away as gifts.  

The Easiest and Best Pie Crust in the World

This is a wonderful pie crust recipe from my friend, Susan.  She's an expert pie baker and this is her standard crust.  Most crust recipes use shortening or lard, and we all know that eating too much of that stuff isn't good.  The beauty of this recipe is that it uses oil instead, a healthier alternative to lard!

This makes enough for a one-crust pie.  Double it if you need a top crust.

1 1/2 cups flour

1 1/2 tsp. powdered sugar

1/2 tsp. salt

1/2 cup oil (any type)

3 Tbsp. cold water

Mix flour, powdered sugar, and salt together and make a well in the center.  Pour liquids into well and stir thoroughly with a fork.  Place in pie pan and pat in place with a spatula or your fingers.  If you need a top crust, roll out between 2 sheets of wax paper.  Before baking you can sprinkle with sugar.  It browns nicely!

Chocolate Molten Cakes

When I'm in the mood for chocolate I want rich, dense, real chocolate.  Here's a great recipe that can be easily doubled for guests!  I hope the step-by-step photos help.

Chocolate Molten Cakes

4-5 ounces dark chocolate (I use Aldi dark chocolate)

½ stick butter

1 Tbs red wine

1 tsp vanilla

¾ cup powdered sugar

2 eggs

1 egg yolk

½ cup flour

Grease 4 standard custard cups/ramekins (4 in. across), or 6-8 smaller ones (3 in. across).  I made 12 smaller molten cakes by doubling this recipe for a ladies' dinner I served.

Place on a baking sheet. 

Microwave butter in a large glass bowl until melted.  Stir in chocolate until completely melted.  Always melt chocolate at low power otherwise it will seize up.

I use a Pyrex glass bowl and give it short microwave zaps and it always melts beautifully.

Add wine, vanilla, and sugar and stir well.  

It might seem stiff, it’s ok.  Just keep stirring.

Add eggs, yolk, and flour.  The mixture will look odd,  just keep stirring then it will gel together and look like a shiny cake batter.

Pour into cups and bake in a preheated oven at 425 degrees for 13 minutes for ramekins (11 minutes for smaller cups).  I serve them hot by placing the ramekin on another small dish.  I warn everyone that the chocolate dish is hot. They will be runny on the inside but firm around the outside!