Monday, December 21, 2009


Howdy partner! Welcome to my world on this very sunny and chilly morning! It's about 39 degrees here, so we're all bundled up. But I'm gonna start some baking soon, so I just know I will lose a few pounds... of clothes that is! LOL. Today is gonna be another busy day... gonna start pies and cakes these next few days and I also have to go back out with mom today to finish her shopping. And sometime (maybe before Christmas LOL) I need to call my dentist and see if he will take out this major pain of a tooth! Its killing me (and I can take alot of pain LOL) so it needs to go!

Ok, so my anniversary is the 23rd and I have no clue what to do for the hubs. Last year he took me to the Nutcracker Ballet, a nice dinner, flowers, and a gift. Let me tell ya, I was eatin' it up! How in the heck do I one-up that? I have no clue yet, but I know it will come to me LOL! So whilest I ponder upon my problem, I give you the...

Craft Idea of the Day: Quilted Stockings

Cut 4 pieces of material in the shape of a stocking. You will also need a piece of batting the same size. Then with a contrasting piece of solid color material (traditionally white), cut 2 strips to the same size of the width of your stocking and about 6-8 inches down in length. This will be your cuff. Hem the bottom edge of the cuff and attach it to one side of your stocking. Make sure you use the outside piece of the other side to attach the second cuff. Layer the 2 outside pieces together (right sides together), then the 2 layers of batting (one on each side), and then the 2 inside pieces (one on each side). Sew them all together and then flip right side out. Hem the top edge of the stocking. You can stuff these with homemade cookies or goodies and give as great gifts!

OK, now call me oblivious, but I didn't realize until a little bit ago, that all the recipes I want to share with you today share a common ingredient... GINGER! SO, the theme for today boys and girls is GINGER LOL! I'm gonna share a breakfast, dinner (or lunch too), and a sweet all containing ginger in them and all taste tested to tempt your palate LOL!

Ginerbread Waffles with Vanilla Cream Sauce


1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ginger
1/2 stick butter, melted
1 Tbs. molasses
1 1/2 cups milk
3 eggs, separated


Heat the waffle iron. Beat the egg whites in a mixer bowl until stiff peaks form.

Mix the dry ingredients in a bowl. Add the molasses and milk to the melted butter, then beat in the egg yolks. Stir into the flour mixture until just combined.

Fold the egg whites into the batter until just combined. Put about 1/2 cup of batter into the waffle iron and cook until done.

For the Vanilla Cream Sauce:

2 cups milk
1/2 cup sugar
2 Tbs. cornstarch
pinch of salt
1 Tbs. butter
1 1/2 tsp. vanilla

Put the 2 cups of milk in a saucepan and heat it over medium heat until bubbles form around the edge of the pan. Mix the sugar, cornstarch and salt together. Gradually add this to the milk. Cook over medium heat, stirring constantly until it begins to thicken a bit. Don’t boil it. Pull it from the heat and add the butter and vanilla.

It’s best to make the sauce first, then fix the waffles. It will stay warm while the waffles cook. If you don't like the cream, you can always use maple syrup... its divine with that too!

(**This recipe is courtesy of Eat at Home cooks**)

Now for lunch (or dinner) how about some soup to warm the bones?

Ginger Pumpkin Soup


2 Tbsp butter
1 cup chopped onion
2 cups homemade chicken broth or 1 15 ounce can chicken broth
1 cup water
1 Tbsp brown sugar
1 tsp ground ginger
1/2 tsp each salt and pepper
1 15 ounce can pure pumpkin, or 2 cups pureed pumpkin
1 cup Carnation Evaporated Milk


1. In a medium saucepan, melt the butter. Add in the chopped onion and saute for 3 to 4 minutes, or until begin to turn opaque. Add the chicken broth, water, brown sugar, ginger and salt and pepper. Stir ingredients together.

2. Whisk in the canned or fresh pureed pumpkin and the Carnation Evaporated milk. Cook over medium heat, or at a rolling bubble, for 15 minutes.

3. Pour soup into blender or food processor and blend for 30 seconds to 1 minute, or until soup is pureed.

4. Return the soup to the saucepan and keep warm over low heat until ready to serve.

5. Garnish each serving bowl with a dash of cinnamon and/or ground ginger.

(**Courtesy of $5 dinners**)

Now for some yummy dessert!

Crispy Gingersnaps

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.

3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

OKie dokie, well kids that's all she wrote for today LOL! Time to get the oven going and make the house smell like a neighborhood bakery! Will let you know what all kinds of yummy goodness we end up with in the morning! Until then... HUGS!

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