Times with Grandma Cindy

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OCT 2010

THIS APPLESAUCE WAS SO EASY. SHARAE GAVE ME THE "BLUEBALL BOOK" OF PRESERVING AND IT IS SO EASY. THIS IS MY FIRST TIME EVERY MAKING APPLESAUCE FOR MY FOOD STORAGE. I AM EXCITED WITH ALL THESE GREAT FRUITS AND VEGTABLES TO HARVEST.

OCT 2010

I LOVE DEHYDRATING APPLES, MY NEIGHBOR SHARES APPLES FROM HER TRESS AND I HAVE BEEN MAKING LOTS OF DIFFERENT THINGS WITH THEM. THEY ARE A FIRM, TART AND SWEET APPLE GREAT FOR EATING ALONE, MAKING APPLESAUCE, PIES AND DEHYDRATING.

Oct 6,2010-wed

For our Relief Society meeting we had a fun night called "The butcher, the baker and candlestick maker". We had a gentlemen from our ward show us different cuts of meats and how to prepare them. Then we had another lady show us how to make french bread, and this nice Swiss twist (which was delicious)she shared secrets of successful bread making. Then each sister made a candle for their emergency preparedness kits. Here is the recipe for the "Swiss Twist". 1 tsp salt, 2 tablespoon yeast, 1 1/4 cup warm water, 1/4 lb. butter, 1-3oz box Jello Custard Mix, 3-3 1/2 cups flour ( use bread flour), Filling 1/2 cup sugar, 2 tsp cinnamon, 1/3 cup nuts of your choice, Soften yeast in warm water. Add butter, salt and custard mix. Stir until dissolved, add flour gradually. Knead dough on floured surface 12 times. Divide dough into 3 portions. Roll each portion on floured surface to size of a pizza pan. Sprinkle each with sugar mixture. Place glass in center. Cut dough into 16 sections,twist each section 3 times. Cover and let rise 1 hour. Bake at 400 degrees for 12-15 minutes or until golden brown. in ungreased pan. Frost when hot. Vanilla Glaze 1/4 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoons vanilla, Combine all ingredients and stir until smooth.

Another great bread recipe.

FRENCH BREAD Step 1- 2 cups hot water, 2 tablespoons salt,2 cups of flour, step 2-Dissolve 2 tablespoons yeast in 2 cups of previously mentioned hot water, Stir into mixing bowl. Step 3- Add 5-6 cups of flour and knead until smooth. Let rise 1/2 hour. Punch down. Form into 2 large or 4 small french bread loaves on a cookie sheet. Let rise for 30 minutes. Bake at 375 degrees for 25-30 minutes. Brush with butter and dip into balsamic vinegar and olive oil. It is delicious with any pasta meal.