Baking at the J/5 Ranch

 The first week-end of August is Rodeo week-end where I grew up in Idaho.  It has become a tradition that whoever of the family can, comes up for some or all of the week-end.  It is something I have come to look forward to every summer.  This summer not as many were able to attend but it was still a very fun time and I still did what I always do.  Bake, bake and bake some more!  It gives me so much pleasure to bake yummy things for my niece's and nephew's at the ranch, and then to see them gobble them up!  :)

This year I really baked A LOT!!   This is a list of all the things I made.

 2 batches of Banana Bread
 1 batch of Snicker-doodle Bread
 A Banana Cream Pie (recipe in a previous post)
 A batch of Brownie-Mallow Bars
 2 batches of Welcome Home Bars (recipe in a previous post)
 A small batch of Rice Krispie Treats (they were gone about as soon as I made them!)
 2 batches of Lemon Bread.

 The recipe I want to share with you in this post is for the Lemon Bread. 
 My Mom had some lemons that she asked if I could make something with.  I have several recipe's for
lemon bread but as I wasn't expecting to use them I didn't have any with me.  So I used my sister's Smart Phone and looked up lemon bread recipe's.  I picked one from the Taste of Home web site.  I have used several of their recipe's in the past and they are always very good and this one is no exception!  I have made other lemon bread's but this one is at the top of my list right now.  It is soo good!

                            Lemon Bread

 1/2 cup butter, softened
 1 cup sugar
 2 eggs
 2 tablespoons lemon juice
 1 tablespoon grated lemon peel
 1-1/2 cups all-purpose flour
 1 teaspoon baking powder
 1/8 teaspoon salt
 1/2 cup 2% milk (or half & half)

 Glaze:
 1/2 cup powdered sugar
 2 tablespoons lemon juice

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine
the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after
each addition. (Begin and end with flour)

Pour into a greased 8x4-in. loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick inserted near
the center comes out clean.

Combine glaze ingredients. Remove bread from oven; immediately drizzle with glaze. Cool on a wire rack completely before removing bread from the pan.
Serve warm. Yield: 1 loaf (12 slices).

Hope you enjoy it!

Lilia and Poppyseed Bread

My "adopted" niece Lilia returned late last Thursday night after being gone for six months with "YWAM."
I had been planning to make some Poppyseed Bread for a couple of days. Well, Friday afternoon I finally got around to making it.  Just before I started Lilia came by for a visit.  So I whipped
it up as we visited and then when it came out of the oven I offered her a warm muffin.
As she was eating it she said; this is so good and I knew that you would have something homemade
for me to eat!  Wow, I love that!  If that is not a Kitchen Mercy I don't know what it is!!

I got this recipe from Aunt Margie several years ago.  I have made several batches lately and everyone really likes it. 


Poppyseed Bread

3 Cups All-Purpose Flour
1 1/2 teaspoon Baking Powder
2 1/4 Cups Sugar
1 1/2 teaspoon Salt
1 1/2 Cups Milk
1 1/2 Cups Canola Oil
3 Eggs
1 1/2 Tablespoons Poppyseed
1 1/2 teaspoon Vanilla
1 1/2 teaspoon Almond Extract
1 1/2 teaspoon Butter Flavoring (found in spice isle)

Mix altogether and stir for 2 to 3 minutes.  Bake at 350 degrees for 30 minutes to 1 hour depending on the size of pan you are using.  It will make 3 mini loaves and 6 Texas size muffins. 

Topping

1/4 Cup warm orange juice (frozen concentrate)
3/4 Cup Sugar
1/2 teaspoon Butter Flavoring
1/2 teaspoon Vanilla
1/2 teaspoon Almond Extract

Stir together in a bowl, spoon on warm loaves while they are still in the pan.
So Yummy!  :)

Forgot the Bananas!

I realized today, (thanks to Dorothy) that I failed to mention a key ingredient in my Banana Cream Pie.
The Bananas!!

After I have let the pie crust harden in the refrigerator and before I put on the pudding mixture, I put a layer of sliced bananas on the crust.  You want the bananas to be nice and yellow. 

This pie is best consumed within a couple of days, which shouldn't be a problem.  :)

Dorothy and Banana Cream Pie

In March my good friend Dorothy had a Birthday!  So I had her and my sister come for dinner.
One of Dorothy's favorite dessert's is Banana Cream Pie, so I decided to make one for her.  It turned out so good!  Everyone liked it and my sister kept saying how good it was and that I could sell it!

A couple weeks later I was in Idaho over Spring Break and made a couple more for some family there and they really liked it as well.  So I thought I would share with you how I made it.

Jill's Banana Cream Pie

Make a vanilla wafer crust using about a cup and a half of crushed vanilla wafer's
Mix that with 1/4 to 1/3 cup melted butter.  Press into a pie plate and then set in refrigerator for five to ten minutes to harden.

Meanwhile, mix a small package of banana cream pie and a small package of vanilla pudding and pie filling.
(the instant kind).  Mix according to package directions for pie filling.  I used part milk and part half and half to make it creamier.  Then top that with whipped cream that you whip!  You can use Cool Whip if you want but making your own whip cream doesn't take very long and its so much better!  Then put in refrigerator.
Should let it set in refrigerator for a few hours before eating.

With summer around the corner this would be a good dessert for your picnic's and bar-be-ques.  Its not real heavy and it is very good if I say so myself!  :)

Enjoy!

Tip:  When whipping your cream make sure your bowl and beater's are cold!


P.S.  I am so thankful for Dorothy and am blessed to have her as my friend.

Fried Chicken & Biscuits

You are going to love this!  I fixed fried chicken for dinner tonight. (I like to thaw chicken breasts and then cut them up into strips and fry them, so good!)  Anyway, Carmella was at Golf practice and then hanging out with some friends so I sent her a text and told her that fried chicken was for dinner as it is one of her favorites.  As I was frying the chicken I thought that I should make some biscuits.  I remembered I had a
biscuit recipe that I had received from a friend a few years ago that I hadn't made for a long time.  So I whipped some up.  I had the chicken frying and the biscuits in the oven when I got a call from Carmella and she asked if I had enough chicken for some friends.  I said sure and that I had also made some biscuits.  (Mm interesting) So in a little bit she and four friends showed up and chowed down.  Last night I had asked Scott to stop at Fred Meyer on his way home and buy a bag of salad because I had a
coupon.  He bought a big bag and as a result I had plenty of salad to offer the girls.  They came, ate and left all in a matter of about 45 minutes.  Very fun! 

Now,  you might say all  of these things are coincidences.  I say they are Kitchen Mercies!!


I learned how to fry chicken from my Mom, and if I say so myself it is very good.  Others have said so
also. :)  I just season it with salt and pepper, toss it in flour and then fry it in either olive oil or canola oil.

Cheddar Bay Biscuits:

2 C Biscuit mix (like Bisquick)
2/3 C milk
1/2 C shredded cheddar cheese (I used Mexican blend cheese from Costco)
1/4 C Parmesan cheese

Mix above ingredients, cut into biscuits; then melt and brush on top of the biscuits the following:
1/4 C butter - melted
1/2 teaspoon garlic powder
1 teaspoon parsley flakes

Bake at 450 for 10-20 minutes. 

Paid for Cooking

I love how the Lord has allowed me to do something that I really enjoy in a setting that I would never have
thought or even wanted with the added bonus of getting paid for it!  As I have mentioned, I work in an
elementary school kitchen.  This year I have also been working in a Middle School kitchen three days a week for a couple of hours before going to the elementary kitchen.  At the Middle School I get to
do a larger variety of things.  A few months ago I was making pumpkin cake, and recently I have made
instant potatoes.  I find myself thinking, how cool it is that I am getting paid to bake and cook! 

Last week I was cutting up stir fry vegetables and panning them to send to the elementary kitchen's.  My boss came by and said, that looks beautiful.  I am so thankful when she comments on how well I have done a task, even one that seems like a small thing, not just because I appreciate hearing that I am doing a good job, but because I believe it is honoring and pleasing to the Lord.  I want to be a light for Him at
my work and in my work.  It says in Colossians 3, Whatever you do, do your work heartily, as for the Lord rather than for men, knowing that from the Lord you will receive the reward of the inheritance.  It is the Lord Christ whom you serve.

One more thing.  The Bible says that we will have work to do in heaven, and the work we do here is preparing us for that.  I have to tell you that that has got me thru several hum drum days of washing dishes.  The thought that this job may be preparing me for getting to cook and bake in heaven is very exciting.  Now, I know some people that think having to cook in heaven would seem more like hell.  But I get very excited because every thing will come out perfectly!!  I can't wait!  So, if you are one of those that do
not like the idea of having to cook in heaven, I will be happy to cook for you and you can wash the dishes.
Deal? :)
 

Carmella

I am blessed to be the mother of Carmella.  Scott and I had been married for about 8 years when we were told that we would probably never be able to have children.  This broke my heart because since I can remember I have loved babies and looked forward to having my own. But, in July of 1995 the Lord blessed us with our beautiful baby girl.  Since Carmella's birth it has been my desire to be here for her.  I am so thankful that I was blessed to be a Stay at Home Mom.  I never planned to go back to work after her birth, but God had other plans.  When Scott lost his job as an Architect in 2009, the Lord provided a part-time job for me working in an elementary school kitchen.  When I did a pros and cons list before accepting the job, the only con I could come up with was that I had to do it!  The Lord had taken care of all my concerns.  Although I did not want to do it, after four years I can say I like my job.  It really is the best job for a Mom because I am still able to be here for Carmella, because when there is no school I don't work!  God is so good! 

I am the second in the kitchen, so I don't do the cooking but I have purposed to serve the girl I work with.  I have thought about being a lead, but that would mean more hours and Carmella is a Senior in high school and graduating in June.  Three short months!  However, a couple of weeks ago I was asked to train for a lead position.  I should have said no but I did tell them it's very important to me to continue to take Carmella to school these last few months.  They understood and were willing to work with me, so I said I would try it.  It was one of the most stressful weeks of my life!  I was anxious and had knots in my stomach all week until I told them I didn't want to continue.  When they said I could return to my normal schedule, all my anxiousness went away.  I didn't really understand why it was so hard for me, but in talking to a friend she said I had discovered that I am more comfortable in a supportive role and that is okay! What a relief that was.  Also, I believe all those nerves were God's way of telling me that was not the job for me.  Why do I say that?  Because all week I was praying, begging that He would take away my anxiousness and not until I was told I could return to my original job did it go away. 

I want to be able to enjoy these last few months of Carmella's Senior year with her and not be all stressed out.  I will have a lot of years to possibly work more hours, but I will never get this time with Carmella back.
It says in 2Corinthians that we walk by faith and not by sight.  God has been faithful to meet our needs and I know that He will continue.

Below is one of Carmella's favorite treats. 

I love you Carmella and am so thankful to the Lord for allowing me to be your Mom.


Welcome Home Bars

1/2C Butter (one cube)
1 1/2C Graham Cracker Crumbs
14oz can Sweetened Condensed Milk (not evaporated milk)
1C or more of Semi-Sweet Chocolate Chips
1C or more of Reese's Peanut Butter Chips

Preheat oven to 350 degrees
In a 9x13 baking pan, melt butter in oven.  Sprinkle crumbs evenly over butter, pour Sweetened Condensed Milk evenly over crumbs.  Then sprinkle with the chocolate chips and peanut butter chips; press down firmly.
Bake 25 to 30 minutes, or until lightly browned.  Be careful not to over bake!  Cool.  Cut into bars.

I hope you enjoy them as much as we do!

A Favorite Muffin

I make a lot of muffins (I am a carb addict), and also make them into mini loaves.  Jeanne, Carmella
and I are going to Portland this week-end and will be staying over night at some friends home.  I like to
take some kind of baked goodie when I go to someone's home.  I was thinking about what kind of
bread I could make and remembered that I had some grated zucchini in the freezer. This is a recipe that I got from a Taste of Home Annual Recipe book that I have.  (Taste of Home has really good recipe's).  Like I said it is a favorite because it is very easy and moist.  It is also a favorite of my sister Jeanne. 

I made a double recipe and made some into muffins and a couple of mini loaf pans.  My friend Dorothy
has invited us to dinner tomorrow night so I will take her a muffin as well.

Zucchini-Chocolate Chip Muffins

1-1/2 cups all-purpose flour
3/4    cup sugar
1       teaspoon baking soda
1       teaspoon cinnamon
1/2    teaspoon salt
1       egg, lightly beaten
1/2    cup vegetable oil  (I use canola oil)
1/4    cup milk  (I like to use some half and half with the milk)
1       tablespoon lemon juice
1       teaspoon vanilla
1       cup shredded zucchini  (If you are using frozen, thaw first and drain the water)
1/4    cup semisweet miniature chocolate chips  (sometimes I leave these out)
1/4    cup chopped walnuts  (I always leave these out)

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice
and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and
walnuts. Fill greased or paper-lined muffin cups (or greased mini loaf pan) two-thirds full. Bake at 350 degrees for 20-25 minutes or until the muffins test done.

I most always use a Texas or big size muffin, muffin pan.  If I am going to eat a muffin I like a big one!
Actually I usually cut it in half but feel like I am eating more.  :) 

Even if you don't like zucchini, try them!  I don't think you will even taste the zucchini.

Starbucks at Home

Yesterday I didn't have to work so I had a couple of friends in for coffee.  As I was preparing I had the idea (the Holy Spirit at work) to make my living room like we were sitting at Starbucks.  So I asked my husband to turn on our gas fireplace, (there is more to it than just flipping a switch) and I arranged three chairs in front of it and put an end table in the middle.  I got out my nice china cups and made some cranberry scones and we had a very nice time sitting by the fire drinking our coffee, eating our scones and talking the morning away.  It was so much fun and my friends said that it was better than Starbucks!

Now so I don't get Starbucks mad at me, I enjoy going to Starbucks and do.  But for yesterday this was a nice alternative.

Next time I will try to think ahead and take a picture so I can include that in my post.

I got the recipe for the scones from my cousin (by marriage) sister.  For some reason I used to think that Scones were hard to make, but they aren't.  Its basically like making biscuits.

Darcie's Cranberry Scones

2 C flour
2 T sugar
1 T baking powder
1/2 t baking soda
1/4 t salt
1/2 C butter
2/3 C buttermilk (I like to let my buttermilk sit out for a little while, overnight is okay before baking with it)
1/2 C dried cranberries (or more)

Mix the dry ingredients, cut in butter until crumbly.  Add cranberries, mix in buttermilk.
 Pat dough into an 8" round on floured surface.  Cut into 8 pie wedges, place on lightly greased baking
sheet.  Brush with milk and sprinkle with sugar. (I don't sprinkle on the sugar)
Bake at 400 degrees for 12 to 15 minutes.  Be careful not to over bake.

So Good!!
 

A Prime Example

Hello,
I am excited to share a fresh example of a kitchen mercy!  Yesterday I bought a rotisserie chicken at Costco and decided to make a pasta salad with it with Pennie pasta and Cesar dressing, with the thought that if I made that yesterday we could have it for dinner tonight also.  But I felt that I should go ahead and make some chicken enchiladas with the left over chicken for dinner tonight.  As I was making them I thought wow, there is too much for just the three of us, I should see if my sister would like to come over for dinner.
I sent her a text and she called and said sure, and is it okay if Brandon, her son, my nephew, also comes?
Brandon happened to be in town and was leaving later this evening.  So I had enough for him and sent some home with him as well.  I just love it when things like that happen.  I didn't know that Brandon was going to be here, but the Lord did!  I firmly believe that the feeling I had was the Holy Spirit prompting me.  I also made a salad that is a favorite recipe from a good friend, and is a salad that even my daughter Carmella likes.  You use butter or romaine lettuce, a pear (fresh, not canned) diced up, granny smith apples diced, feta cheese, craisins and walnuts.   Then top it with poppy seed salad dressing. 

Listen to the Holy Spirit and see who might show up for dinner!  You will be blessed.


Poppy Seed Dressing:

1 Egg
1/4 C Sugar
1 T Dijon mustard
2/3 C Red Wine Vinegar
1/2 t Salt
3 T Grated Yellow Onion

Blend in blender until creamy white (2 min) then slowly add 2 cup corn oil. (I use canola oil but don't use olive oil).  Remove to bowl, stir in 3 Tablespoon poppy seeds.  Then put in a container to keep in the refrigerator.  I use a jar.

For better flavor let the dressing set for at least one day before using.

Enjoy!

Gift of Hospitality/Serving

Gift of Hospitality/Serving

My Spiritual gift is Hospitality.  Hospitality is more than just having people in your home, although that is a big part that I very much enjoy.   Several years ago I was challenged by a mentor to pray about a life purpose verse.  As a result my life purpose verse is Mark 10:45.  For even the Son of man did not come to be served, but to serve and to give His life as a ransom for many.  That's what I want my life to be about, serving others.

Two weeks ago this past Saturday I got to serve a co-worker by helping at her daughter's 16th birthday party.  She held it at an Eagle Lodge and the food was pot luck style.  She provided ham and a potato casserole and those attending were bringing dishes as well.  She asked me and another friend to be there to help with the food so that she could enjoy the party.  I was very happy to help her and had a lot of fun being there to do whatever needed done.  I was very thankful that I was able to exceed her expectations of what she had in mind I would do.  Thank you Lord.

Then last Saturday a good friend of mine asked me to come to her home and help her make a lasagna in preparation for a dinner party she was having for some of her neighbor's.  Again I was very happy to help her and we had a lot of fun working together.  She was very gracious and allowed me to come into her kitchen and take charge in putting the lasagna together.  I was a help to her but she also blessed me by sending me home with some groceries.  Another kitchen mercy from the Lord thru my friend. 

My friend's potato casserole is good, but I really like the one I make.  I got the recipe from another good friend of mine who is also a very good cook.  It is requested at every major holiday meal by my daughter and nephew's.


Potato Casserole

9 potatoes cooked in skin
1/4 C Butter
2 C Sour Cream
1 Can Cream of Chicken Soup
1/3 C green onions, chopped (I use dried onion's from Costco)
1 1/2 C grated Cheddar Cheese 

  Cook potatoes and let cool then grate into a big bowl.  Add onions and cheese and mix together.
Put into a buttered 9 x 13 pan.  Heat soup with butter until butter is melted.  Blend in sour cream.
Pour over potatoes.  Dot with butter.  At this point you can put in the refrigerator for one or two days before baking.  Bake uncovered at 350 degrees for 45 minutes or until the sauce is a little brown.  Cover with more grated cheddar cheese and bake 15 more minutes till cheese is melted and casserole is bubbly.

It is very good and good the next day for breakfast with eggs or just by itself.  Enjoy!

Welcome!

Hello,
This is my very first post on my new blog!
When I started thinking about starting a blog, the title for it came to me pretty quickly.  My Mom always talks about how the Lord blesses her with kitchen mercies and He does that for me as well.  What does that mean?  For me it means He gives me ideas of things to fix or I have just the right things on hand for unexpected guests and spur of the moment meals.  Sometimes I will be at the store and buy something because it is on sale or I feel led to and then the reason for that purchase becomes clear.  It has happened several times and is very exciting.  I pray before I go into the grocery and especially before going into Costco that the Lord will help me to be wise in my purchases.

I very much enjoy cooking and baking.  I learned to cook from my Mom.  I grew up on a ranch in Idaho and learned how to cook good old fashioned meals.  I am not a gourmet cook but still a pretty good one.  I enjoy being in my kitchen cooking and baking for my family and it gives me a lot of joy to share with family and friends.   

One of my most favorite recipes is Buttermilk Salad Dressing.  I have it in my fridge all the time and have been asked for the recipe often.  It is so easy and will ruin you for store bought ranch dressing.

Buttermilk Salad Dressing

Minced Garlic  3 tsp.
Mayonnaise     1 1/2C
Buttermilk        1C 
Parsley Flakes  2 tsp.
Onion Powder  2 tsp.
Salt                   1 tsp.
Pepper              1 tsp.
A little tip: put in the mayonnaise before putting in the buttermilk otherwise you may get buttermilk on you!
Yes, I know this because I have done it!  :)
This only needs to set for a few minutes before ready to use. 

I hope you enjoy it and I look forward to sharing with you in the days to come.

Blessings,
Jill