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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared. Sorry about the previous type error with my last post.
Recent posts
#1
Village Clubhouse~Place For Fun! / Re: ASSOCIATION
Last post by Vanilla-Jackie - Today at 02:32:57 AMDracula
#2
Count
#3
In 1961 a group from New York did a doo-wop version of a 1940 song called "Imagination". 18 years later, a British rock and roll revival group barely hit the top 40 with their cover of the 1961 arrangement. The 70s were weird 
#4
Jenny ,good to see you!! Enjoy your time with your friends tomorrow!!
Family and friends makes the world a nice place..
Family and friends makes the world a nice place..
#5
A good Sunday morning to EVERYFRIEND🦋🦋
My heart is so happy when I read about your days with your family JANE❣️❣️
CALLIE, we understand that some do not want us sharing pictures on the internet, but I sure would have loved to see you meeting Cooper❣️❣️
AMY, holding good thoughts for you finding some food that Babe will like eating.
PHYLLIS there have been so many terrible storms all over,like the one that caused your damage. Waiting for insurance can be so stressful 😢
Dave's wife moved in to his home this week. Her girls spend summers in San Diego with their father, so the big change of bedrooms will be the next step getting everyone under one roof. Her girls go to different schools in the same county and they wanted to finish out the year there. Can't wait for everyone to get settled in.
We are going to Vail tomorrow and will meet up with a Senior Net friend Eugene Thomas from Perth Australia. Some of you might remember he and his daughter Nadia. His wife Shirley passed a few years back and she was an active member as well.
We have been doing as much clearing out as we can. It seems like a never ending task.....😩😩
Enjoy your day EVERYFRIEND ‼️‼️‼️
My heart is so happy when I read about your days with your family JANE❣️❣️
CALLIE, we understand that some do not want us sharing pictures on the internet, but I sure would have loved to see you meeting Cooper❣️❣️
AMY, holding good thoughts for you finding some food that Babe will like eating.
PHYLLIS there have been so many terrible storms all over,like the one that caused your damage. Waiting for insurance can be so stressful 😢
Dave's wife moved in to his home this week. Her girls spend summers in San Diego with their father, so the big change of bedrooms will be the next step getting everyone under one roof. Her girls go to different schools in the same county and they wanted to finish out the year there. Can't wait for everyone to get settled in.
We are going to Vail tomorrow and will meet up with a Senior Net friend Eugene Thomas from Perth Australia. Some of you might remember he and his daughter Nadia. His wife Shirley passed a few years back and she was an active member as well.
We have been doing as much clearing out as we can. It seems like a never ending task.....😩😩
Enjoy your day EVERYFRIEND ‼️‼️‼️
#6
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Yesterday at 02:13:44 PMWhen you want pancakes but ran out of eggs.
Foodhero...Prep time: 10 minutes Cook time: 5 minutes Makes: 8 pancakes (4-inch)
Ingredients:
1 ¼ cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
¼ teaspoon salt
1 cup nonfat or 1% milk
2 Tablespoons vegetable oil
2 Tablespoons water
1 teaspoon vanilla (optional)
Directions:
Mix together flour, baking powder, sugar and salt in medium bowl.
Combine milk, oil and water. Add to dry ingredients.
Stir just until moistened.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.
Notes
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Combine wet ingredients ahead of time. Store in refrigerator up to 2 days.
Mix dry ingredients ahead of time and store in a sealed container.
Top with applesauce, fresh fruit or yogurt.
Variations:
Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1 to 2 Tablespoons of water or milk if batter is too thick.
Oatmeal – replace about half the flour with rolled oats. Soak the rolled oats in the milk for 5 minutes before mixing the batter.
Corn Cakes - Omit the sugar, replace up to half the flour with cornmeal and add ½ to 1 cup cooked corn.
Buttermilk – replace milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.
Apple – Add ½ cup shredded or chopped apple to the liquid ingredients.
Berry – Try blueberries, raspberries, blackberries or a mix. After batter is poured on the skillet or griddle, sprinkle the tops with berries. No need to thaw frozen berries.
Pumpkin - Add ½ cup canned pumpkin.
Zucchini - Add ½ cup grated zucchini. Squeeze out some moisture before adding.
Waffles - This batter also works great in waffle makers!
Foodhero...Prep time: 10 minutes Cook time: 5 minutes Makes: 8 pancakes (4-inch)
Ingredients:
1 ¼ cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
¼ teaspoon salt
1 cup nonfat or 1% milk
2 Tablespoons vegetable oil
2 Tablespoons water
1 teaspoon vanilla (optional)
Directions:
Mix together flour, baking powder, sugar and salt in medium bowl.
Combine milk, oil and water. Add to dry ingredients.
Stir just until moistened.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.
Notes
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Combine wet ingredients ahead of time. Store in refrigerator up to 2 days.
Mix dry ingredients ahead of time and store in a sealed container.
Top with applesauce, fresh fruit or yogurt.
Variations:
Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1 to 2 Tablespoons of water or milk if batter is too thick.
Oatmeal – replace about half the flour with rolled oats. Soak the rolled oats in the milk for 5 minutes before mixing the batter.
Corn Cakes - Omit the sugar, replace up to half the flour with cornmeal and add ½ to 1 cup cooked corn.
Buttermilk – replace milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.
Apple – Add ½ cup shredded or chopped apple to the liquid ingredients.
Berry – Try blueberries, raspberries, blackberries or a mix. After batter is poured on the skillet or griddle, sprinkle the tops with berries. No need to thaw frozen berries.
Pumpkin - Add ½ cup canned pumpkin.
Zucchini - Add ½ cup grated zucchini. Squeeze out some moisture before adding.
Waffles - This batter also works great in waffle makers!
#7
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by Amy - Yesterday at 02:04:37 PMNewfoundland Jam Jams - Jam Jams from Purity Factories are a Newfoundland institution. Here's a recipe for my homemade version of this local molasses and jam cookie classic.
Rock Recipes Barry C Parsons
PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes
Ingredients
¾ cup dark brown sugar, lightly packed
¾ cup butter
1 egg
½ cup molasses
2 ¾ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 tbsp partridgeberry apple jam per cookie, (or your favorite jelly)
Instructions
Sift together the flour salt and baking powder and set aside.
Cream the brown sugar with the butter.
Beat in the egg.
Beat in the molasses.
Stir in the dry ingredients until a soft dough forms.
Chill dough for several hours or overnight before rolling it out on a well floured board and cutting out 3 inch circles. Cut a ½ inch circle out of the center of half of the rolled out cookies.
Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down slightly.
Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
Cool on a wire rack.
Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees F. You can make sandwich cookies out of them or serve them as soft molasses cookies just as they are.
Nutrition Information
Yield
24 small cookies
Serving Size
1
Amount Per Serving
Calories
157
Total Fat
6g
Saturated Fat
4g
Trans Fat
0g
Unsaturated Fat
2g
Cholesterol
23mg
Sodium
120mg
Carbohydrates
23g
Fiber
0g
Sugar
12g
Protein
2g
Rock Recipes Barry C Parsons
PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes
Ingredients
¾ cup dark brown sugar, lightly packed
¾ cup butter
1 egg
½ cup molasses
2 ¾ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 tbsp partridgeberry apple jam per cookie, (or your favorite jelly)
Instructions
Sift together the flour salt and baking powder and set aside.
Cream the brown sugar with the butter.
Beat in the egg.
Beat in the molasses.
Stir in the dry ingredients until a soft dough forms.
Chill dough for several hours or overnight before rolling it out on a well floured board and cutting out 3 inch circles. Cut a ½ inch circle out of the center of half of the rolled out cookies.
Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down slightly.
Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
Cool on a wire rack.
Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees F. You can make sandwich cookies out of them or serve them as soft molasses cookies just as they are.
Nutrition Information
Yield
24 small cookies
Serving Size
1
Amount Per Serving
Calories
157
Total Fat
6g
Saturated Fat
4g
Trans Fat
0g
Unsaturated Fat
2g
Cholesterol
23mg
Sodium
120mg
Carbohydrates
23g
Fiber
0g
Sugar
12g
Protein
2g
#8
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by Amy - Yesterday at 01:55:24 PM18 2 INCH BISCUITS
Rock Recipes By: Author Barry C. Parsons
The Best Buttermilk Biscuits & Honey Butter
prep time: 15 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES
Give these a try to add a touch of homemade baking love to your next weekend brunch. I guarantee they will be much appreciated and enjoyed.
Ingredients
For the buttermilk biscuits
4 cups all purpose flour
6 tsp baking powder
1/2 tsp baking soda
Pulse in
1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)
1/4 cup + 1 tbsp very cold salted butter, cut in small cubes
2 cups buttermilk
For the honey butter
1 cup butter, not margarine or other horrible butter substitutes
1/2 cup honey
Instructions
To prepare the buttermilk biscuits
Preheat oven to 425 degrees F.
In a food processor, blend together the flour, baking powder and baking soda.
Pulse in the cold butter and shortening. Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.
Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.
Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Honey Butter.
To make the Honey Butter
Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.
Beat together with an electric mixer until smooth and fluffy.
Notes
The original recipe was based upon a very old recipe that I was given many years ago. It's been a while since this recipe was first published on Rock Recipes and some people have written over the years that they use considerably less baking powder in the recipe. Some have found that it affects the taste.
From my own experiments, though, I have found that you will still get very good results using 4 teaspoons of baking powder and 1/2 tsp soda.
You may want to consider those amounts first and increase it in later batches if you feel your biscuits need more lift.
Rock Recipes By: Author Barry C. Parsons
The Best Buttermilk Biscuits & Honey Butter
prep time: 15 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES
Give these a try to add a touch of homemade baking love to your next weekend brunch. I guarantee they will be much appreciated and enjoyed.
Ingredients
For the buttermilk biscuits
4 cups all purpose flour
6 tsp baking powder
1/2 tsp baking soda
Pulse in
1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)
1/4 cup + 1 tbsp very cold salted butter, cut in small cubes
2 cups buttermilk
For the honey butter
1 cup butter, not margarine or other horrible butter substitutes
1/2 cup honey
Instructions
To prepare the buttermilk biscuits
Preheat oven to 425 degrees F.
In a food processor, blend together the flour, baking powder and baking soda.
Pulse in the cold butter and shortening. Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.
Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.
Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Honey Butter.
To make the Honey Butter
Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.
Beat together with an electric mixer until smooth and fluffy.
Notes
The original recipe was based upon a very old recipe that I was given many years ago. It's been a while since this recipe was first published on Rock Recipes and some people have written over the years that they use considerably less baking powder in the recipe. Some have found that it affects the taste.
From my own experiments, though, I have found that you will still get very good results using 4 teaspoons of baking powder and 1/2 tsp soda.
You may want to consider those amounts first and increase it in later batches if you feel your biscuits need more lift.
#9
Jane...do you have to force her to go or does she go on her own accord 
#10
Sunday Morning, June 2 greetings!
Finally May is over. It seemed like it lasted 89 days.
School is out here, and the pool is open, so I see "Americana" daily as kiddos of all sizes walk or bike off to the pool with a towel thrown over their shoulders. And we have the occasional boy with fishing pole headed for the river which is higher finally dues to all the rain lately. Those are the things I love about summer in a small town with a river running through it. The parking lots downtown are filled, too, with people with kayaks for using on the river run.
Also good is a week with NO doctor appts. My car does have to go to the car docs on Mon and Tuesday, but it's "for her own good"
Stay safe and healthy,
jane