Alright, the move is done! For now until we get to do it all over again in a few weeks! I REALLY hope and pray that the house in Lakeview is ready by July 1!! Anyhow today we had a lovely sacrament farewell to Darwin's cousin Delight who will be leaving in 2 weeks to serve in the Baton Rouge Louisanna Mission. Later this evening we had a family get together and I was assigned to bring dessert. Well being that my living quaters are dishelved and unorganized..I went for simple and what ever it was had to come from stuff I already had on hand.. So Marionberry pie it was and my oh my it was good! Now I'm not a huge fan of warm berrry pies unless I have some cool ice cream to eat with it, so I decided to make a cold pie this time around and it was a hit.
Here is the recipe...
Marion Berry Pie
5 cups frozen Marion berries
1 cup sugar
4 T cornstarch
2 T lemon Juice
1 9inch pie crust baked
In a sauce pot add 2 1/2 cups of berries, the corn starch. lemon juice and sugar. Place remaining berries back in freezer till needed. Mash up the berries and cook on meduim heat till it comes to a boil. Cook for 3-5 minutes stirring constantly until berries are mashed and filling is liquid. Allow to cool completely, then gently mix in remaining frozen berries. Add to baked shell and chill till served. Serve cold.
Sunday, June 12, 2011
Monday, June 6, 2011
Lack of cooking...Sorry
I've hit another slump in my cooking this time due to...moving AGH!! I hate packing and unpacking...it is such a pain! It seems as though I pack a box turn around and when I come back to that box seconds later the kids have unpacked it... We have to be out of our house this weekend, but still don't have a place in Lakeview so...we are moving into our shop, which is 800 square feet and we just finished it into an apartment. It looks amazing and too bad we are moving and don't get to enjoy it as we originally planned. Oh well it is finally done, and provides me and the kids a place to live for the time being and should really help sell our house!! So most likely NO real cooking will happen this week. We are hoping to get into our rental home in Lakeview sometime in July. We also found out that baby number five is....a BOY! When Emery was born I joked around saying good luck to any boy that ever wants to date her between 3 older brothers and her father...now with this baby also being a boy I now say good luck to any boy that just wants to look at her! Oh well. We are thinking of naming him Carter Steven, and yes we know that the ER ending with all of our boys is confusing and we really don't do it on purpose, it just so happens that ALL of the boy names we like end in ER, I haven't found one that doesn't that I would even consider...so sorry if we confuse you all, I figure I was called my siblings names all the time growing up and our names were nothing close to each other so really what's the big deal ;) Anyhow. Carter Comes from Church history and Darwin's side of the family and of course the Steven is for my wonderful father who has taught me so much and is such a wonderful example to me. I pray that this little boy will look to his namesakes for examples and guidance. Anyhow, I have to go pack some more....
Saturday, May 28, 2011
Orchid Cake
The gum paste orchid cake... I think it turned out good. The picture I was given orginally had A satin ribbon and a string of pearls and real orchids on it. The Bride (Darwin's Cousin wanted everything edible) Which added up to ALOT of work for me, but I'm very pleased with the outcome. The only thing other than the dowels and cake boards that was NOT edible on the cake was the wires on the flowers that held them together. The bride loved it and it seemes as everyone else did as well. 
Thursday, May 26, 2011
More cake...
I'm making the wedding cake for Darwin's cousin this weekend and she wanted everything edible. So I've been busy making these:
They are gum paste cymbidium orchids. The actually are a very pretty red, not the brown they look in the photo...poor lighting I guess! The cake is 4 round teirs, chocolate cake with mint filling, white cake with vanilla bavarian filling, chocolate cake with chocolate filling and lemon cake with raspberry filling, all cover with buttersream and marshmellow fondant. Lots of work. Photos will be coming soon!
They are gum paste cymbidium orchids. The actually are a very pretty red, not the brown they look in the photo...poor lighting I guess! The cake is 4 round teirs, chocolate cake with mint filling, white cake with vanilla bavarian filling, chocolate cake with chocolate filling and lemon cake with raspberry filling, all cover with buttersream and marshmellow fondant. Lots of work. Photos will be coming soon!
Wednesday, May 18, 2011
So it's not food...But there are recipes :)
So I've been trying to find easy ways to help save us money. I've heard people talk about homemeade laundry soap and thougth why not give it a try. I bought the supplies and made it, and have tried it and I can officially say I LOVE IT! It is so simple to make and works great and averages out to be like 5cents per load verses the 25cents a load I was paying with store bought detergent. Here is the recipe:
Powdered Laundry Detergent
2 cups Fels Naptha Soap (finely grated – or any of these other soaps Ivory soap, Sunlight bar soap, Kirk’s Hardwater Castile, and Zote. Don’t use heavily perfumed soaps.) I used Fels Natha because it is specifically a laundry bar soap
1 cup Washing Soda
1 cup Borax
Mix well and store in an airtight plastic container.
Use 1 to 2 tablespoons per full load.
Powdered Dishwasher soap
1 cup Borax
1 cup Washing Soda
Combine and store in airtight container. Use 1 Tablespoon per load
For a rinse agent in your dishwasher use White distilled Vinegar.
I think these are great, work really good and save money! I also think that these are great items to have in your food storage. Whether you have it made or at least the ingredients to make them if needed! Happy washing!
Powdered Laundry Detergent
2 cups Fels Naptha Soap (finely grated – or any of these other soaps Ivory soap, Sunlight bar soap, Kirk’s Hardwater Castile, and Zote. Don’t use heavily perfumed soaps.) I used Fels Natha because it is specifically a laundry bar soap
1 cup Washing Soda
1 cup Borax
Mix well and store in an airtight plastic container.
Use 1 to 2 tablespoons per full load.
Powdered Dishwasher soap
1 cup Borax
1 cup Washing Soda
Combine and store in airtight container. Use 1 Tablespoon per load
For a rinse agent in your dishwasher use White distilled Vinegar.
I think these are great, work really good and save money! I also think that these are great items to have in your food storage. Whether you have it made or at least the ingredients to make them if needed! Happy washing!
Monday, May 16, 2011
Cravings
Holy Cow I saw these last night and decided I HAD to have them. I like to blame the baby for things like this.. the Baby is the one that really needs it not me. The baby needs the second and third helping as well. Anyhow, I'm heading to the store to buy the cookies and then I'm making a tray of these...and probably will eat the whole thing myself!
•1 pound Oreo Cookies
•4 Tablespoons Unsalted Butter, melted
•24 ounces, weight Cream Cheese, At Room Temperature
•¾ cups Granulated Sugar
•¾ cups Sour Cream At Room Temperature
•1 teaspoon Vanilla Extract
•½ teaspoons Salt
•3 whole Large Eggs, At Room Temperature
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)
To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Yield: 24 bars
•1 pound Oreo Cookies
•4 Tablespoons Unsalted Butter, melted
•24 ounces, weight Cream Cheese, At Room Temperature
•¾ cups Granulated Sugar
•¾ cups Sour Cream At Room Temperature
•1 teaspoon Vanilla Extract
•½ teaspoons Salt
•3 whole Large Eggs, At Room Temperature
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)
To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Yield: 24 bars
Monday, May 2, 2011
vacation...sorta
Sorry it has been so long since I posted, we went to Portland for Porter's appointments which was a disappointment and then got home and appendistus hit me a few days later! So I am down and taking it easy! My fabulous ward is so amazing they set up meals for me for THREE WEEKS and child care for like TWO WEEKS! Don't know what I'm gonna do with myself other than sleep and heal and I guess that is good cause it is definately what I needed. I'm considered high risk for the next few weeks and can't lift anything more than a gallon of milk. Surgery while awake was interesting and something I don't wish to do again! Anyhow, posts will probably be in short supply for awhile, until I'm up and fully running again! Sorry!
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