BlueBerry Poke Cake

Blueberry Poke Cake

Ten minutes to throw together this delicious cake from scratch, Twenty-five minutes to bake, Five minutes to cool.  Add the blueberry topping and a whipped topping and you are all set.  Fast, easy and so very delicious.

Don’t have blueberries, use blackberries, strawberries, or how about peaches.  Use what you have on hand and make this over the top yummy cake for family and friends.  Don’t forget to share with the neighbors.

2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup unsalted butter, melted
3/4 cup buttermilk
3 eggs
1 teaspoon vanilla extract
2 cups blueberry preserves or any other preserves you enjoy.
6 tablespoons water
4 cups whipped topping

Preheat oven to 350 degrees.  Spray a 13×9 baking dish with cooking spray.

In a large bowl whisk together flour, sugar, baking powder, baking soda.

Make a well in center of dry ingredients and add melted butter, buttermilk, eggs and vanilla.  Beat with a mixer at low-speed until combined and smooth.

Bake for 25 minutes or until a wooden toothpick comes out clean.  Cool for 5 minutes.

While cake is cooling, in a bow add your preserves and water.  Stir to mix.

Take a wooden end of a spoon and make holes in your cake.

Pour preserve mixture over cake spreading to fill in the holes and cover the cake.  Chill for 10 minutes.

Spread top of cake with whipped topping.  Garnish with blueberries.

ENJOY!

Blueberry Poke Cake

http://www.candysfarmhousepantry.com/?p=2117  Chocolate Chip Cookie Mug

 

 

Spinach Facts/Recipe

Spinach Facts/Recipe

Spinach is one of the healthiest vegetables out there.  Cooked or raw, spinach has a mild flavor.  Extremely easy to grow in your garden.  Watch that is doesn’t bolt during the hot summer months.

Toss spinach in salads, smoothies, and soups or add to egg dishes, pasta dishes and the list goes on.

Six reasons to add this super veggie to your diet.

  1.  High levels of vitamin K and magnesium.  Promotes good bone health and helps regulate blood sugar levels.
  2. High levels of potassium.  Helps reduce blood pressure and cut the risk of stroke and death from heart disease.
  3. Tons of Vitamin A.  Hair and skin stay hydrated.
  4. Add spinach to your diet helps lower the risk of asthma.
  5. Zeaxanthin and lutein help prevent age related vision problems such as cataracts and macular degeneration.
  6. Spinach greens helps slow age related decline in brain function.  You can than nutrients like folate found in spinach.Keep Spinach fresh:  Store spinach loosely packed in a sealed plastic bag in the refrigerator.  Should keep for around 4 days.  Wash spinach just before using, other wise it will spoil if you wash it first and then store

Spinach and Mushroom Saute

2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 cloves garlic minced
4 hand full of spinach or 6 ounce bag of spinach
salt and pepper to taste.  (optional)

In a large skillet heat oil.  Add the mushrooms and saute for 3 minutes.  Add garlic and cook for another minute.

Add spinach by the hand full.  Cook and stir until wilted.

Season with salt and pepper and ENJOY!

http://www.candysfarmhousepantry.com/?p=2245  Gnocchi with Peas

http://www.candysfarmhousepantry.com/?p=1745 Sautéed Fresh Green Beans

 

 

 

 

Radishes Fermented

Radishes Fermented

Fermenting is something new I have been adding to my list of items I wanted to learn how to make and store.  When the garden is producing more than my family can eat, fermenting is the perfect way to up your food storage.

Don’t be put off by the process of fermenting.  The brine is simple to make and you can add all kinds of different fresh herbs or spices to change-up the taste.

2 cups Radishes ends cut off, washed and sliced
3/4 cup apple cider vinegar
3/4 cup water
3 Tablespoon honey or agava
2 teaspoons salt
1 teaspoon red pepper flakes

Combine vinegar, water, honey, salt and red pepper flakes.  Warm over medium heat until honey and salt are dissolved.  Stirring whole time.

Place radishes in jar.

Pour brine over radishes.  Leave 1/2 inch head space.

Place weight in jar to weigh down the radishes so they are completely covered in the brine.

Fermented Radishes

See the weight in the top of the jar.  I used a very clean and sterilized rock.  Don’t judge it works.

Take a coffee filter and place over the top of the jar.  Place jar ring on and tighten down.

Fermenting Radishes

Allow the jar to sit at room temperature for one week.  Uncover and taste to see if they are sour or fermented enough for your taste.  If the radishes aren’t sour enough re-cover and let ferment for a few more days and up to 2 weeks.

Once fermented to your taste.  Remove the weight.  Secure top with jar lid and ring.  Store in refrigerator.

Don’t forget to try adding garlic, dill or pickling spices.  ENJOY!

Chocolate Fudge Brownie Ganache Cheesecake

Chocolate Cheesecake

We live in the country and our closest neighbor is around half mile away, at the end of our lane to be exact.  Becca is a wonderful baker.  My son went down to help with some internet computer problems.  In return Becca is making different cheesecakes and we are on the receiving end of these awesome goodies.

Chocolate Fudge Brownie Ganache Cheesecake

1 box brownie mix (prepare according to directions)
24 ounces cream cheese
3/4 cup sugar
3 eggs beaten
2 Tablespoons vanilla

Make the brownie mix and pour into a spring form pan.  Bake at 350 degrees for 20 to 25 minutes.

Add cream cheese and sugar to bowl and beat until combined.  Add eggs and vanilla.  Beat until smooth and creamy.

Remove brownie from the oven and reduce heat to 325 degrees.  Pour the cream cheese mixture on top of brownies and bake for 50 minutes.

Cool for 3 hours or overnight.

Ganache

2 cups heavy cream
1 pound semi sweet chocolate chips

Heat heavy cream until just to the boiling point.  Pour in chocolate chips and stir until nice and smooth.  Let sit for 10 minutes.

Pour over cheese and you can let it run down the side if you like.  Let sit for 30 minutes to set.  ENJOY!

 

 

Old Fashion Coke Cola Cake

Old Fashion Coke Cola Cake
Old Fashion Coke Cola Cake

Over the years my mother collected recipes.  I remember her cutting them out of local newspaper and her favorite magazine Better Homes and Garden.  Family shared and swapped recipes.  Don’t forget the church cookbooks where everyone from the surrounding area shared their family favorites.

When mom made her Coke Cola Cake it was usually for a holiday or feeding a crowd.  There was never any left over, which made me sad.

This is extremely rich, chocolate and moist.  I don’t make it often because of obvious reasons, when it does make an appearance everyone lines up quickly for a slice.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 can 12 ounces cola
1 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Glaze

1 can 12 ounces cola
1/2 cup butter cubed
1/4 cup baking cocoa
4 cups confectioner sugar sifted

Preheat oven to 350 degrees.  Grease a 13×9 inch baking pan.

In a large bowl whisk  flour, sugar, baking soda, salt and cinnamon.  In a small saucepan combine cola, butter and cocoa.  Bring to a boil.  Stir occasionally.  Add flour mixture and stir just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla.  Add egg mixture to flour and whisk together.  Pour into greased baking pan.  Bake for 25 to 30 minutes.

Around 15 minutes before the cake is done, prepare the glaze.

In a small saucepan bring cola to a boil.  Cook until cola is reduced to 1/2 cup.

Stir in butter and cocoa until butter is melted.

Remove from heat and stir in confectioners sugar unto smooth.  Pour immediately over hot cake. ENJOY!

http://www.candysfarmhousepantry.com/?p=1030  Gingerbread Cake

http://www.candysfarmhousepantry.com/?p=1473  Lemon Chiffon Cake

http://www.candysfarmhousepantry.com/?p=931 Thanksgiving Cake

Eggshells How to Use

 

Eggshells How to Use

For most people when you have cracked your eggs and used them the shells go into the trash.  Well there are many different uses for your eggshells.  Follow along and from now on don’t be throwing out those eggshells so fast.

Eggshells and How to Use Them

  1.  Sidewalk Chalk.  Finely grind 10 eggshells.  1 teaspoon hot water, 1 teaspoon flour, food coloring.  Mix everything together.  Pack into a toilet roll and let dry.  Peel off toilet roll and you have sidewalk chalk.
  2. Garden.  Throw crushed eggshells or whole eggshells all year-long into your garden to increase calcium.  They will crush when tilled.
  3. Compost.  Add those eggshells to your compost.
  4. Seedlings.  Start seedling in eggshells by placing dirt in the bottom of the shell.  Add your seed.  I like to place the eggshell back into the egg carton.  Transplant when bigger, eggshell and all.  Be sure to crush the eggshell before transplanting.
  5. Stops slugs and cut worms.  Place crushed eggshells around your garden plants.  The slugs and cut worms won’t crawl over them.
  6. Plant Food.  Eggshells make wonderful plant food.  Crush eggshells and place in an old jar.  Fill the jar with water.  Store in a dark area.  Water once a week with the calcium water.
  7. Chickens.  Feed your crushed eggshells back to your chickens.  Better and cheaper than purchasing oyster shells.
  8. Pets.  Turn eggshells into powder and sprinkle some over your cat or dogs food.  Gives the a calcium boost.
  9. Toilet.  Make an eggshell pass with powdered eggshells.  Add water to form a paste.  Scrub the lime ring and clean the whole toilet.
  10. Bird Feeder.  Empty feeder.  Rinse with warm water.  Add 3 crushed eggshells.  Fill halfway with warm water.  Shake hard for a few minutes.  Rinse completely.
  11. Pots and Pans.  5 Tablespoons powdered eggshells.  Add water to make a paste.  Use like a soft scrub cleaner.  http://www.candysfarmhousepantry.com/?p=2092  Farm Eggs to Wash or Not.

Gnocchi with Peas

Gnocchi with Peas

Crispy on the outside and pillowy on the inside these pan toasted gnocchi are pure comfort food.

Extremely fast and easy to throw together.  Make this in a nonstick skillet it is a one pan wonder.  Makes the perfect side dish with anything and everything from chicken, pork and beef.

1/4 cup butter, divided
1 16 ounce package potato gnocchi
1 Tablespoon minced garlic (1 large garlic clove)
2 teaspoon chopped fresh thyme
1 1/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can peas drained
1 Tablespoon lemon juice
Parmesan cheese for sprinkling

In a large nonstick skillet melt 2 Tablespoon butter.  Add the gnocchi and turn the heat up to medium to high.  Cook 10 minutes stirring occasionally.

Add garlic and thyme and continue to cook for 2 minutes.  Gnocchi should be lightly brown.

Add chicken broth, salt and pepper.  Reduce to a simmer and cook until reduced by half.

Add peas and lemon juice and remaining butter.

Cook for another minute.

Top with parmesan and serve.  ENJOY!

 

Blogging Grandmothers Link Party #13

Welcome to Blogging Grandmothers Link Party #13

Starts Saturday, April 15, 2017 at 12:05 am central time (United States)

Ends Tuesday, April 18 at 11:55 pm

Blogging Grandmothers Link Party

Blogging Grandmothers Link Party

Hosted By: Grammy Dee, MiMi Clearissa, Grandma Candy, and†Gramma Lori

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and round-ups with proper credit given to you. All posts will be pinned
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(Grammy Dee) permission to email you when the next party goes live

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Brownie Master Mix

Brownie Master Mix

Who doesn’t love a great tasting brownie.  Stop buying those box mixes filled with who knows what kind of preservatives.  This master mix is easy to make and keep on hand.  It makes 6 of those box mixes.  These are more of a cake like brownie.

Brownie Master Mix

4 cups all-purpose flour
1 1/2 cups nonfat dry powder milk
4 cups sugar
1 cup cocoa
1 1/2 Tablespoons baking powder
1 Tablespoon salt (optional)

Brownie Master Mix ready to store in a air-tight container.

Brownies

1 3/4 cups Brownie Master Mix
1 egg
1/3 cup water
1/2 cup oil or melted butter
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

Pre-heat oven to 350 degrees.  Grease a 8 x 8 baking dish.

In a medium bowl add brownie master mix.
Add egg
Add water
Add oil or melted butter
Add vanilla extract

Stir until everything is well mixed.  Add nuts if using and stir.  Pour into greased 8 x 8 baking dish.

Bake for 20 minutes.

Brownie Master Mix ready to go in the oven.
Brownie Master Mix

 

 

 

Oatmeal Packets Master Mix

Oatmeal Packets Master Mix

Stop purchasing those instant box oatmeal packets from the store.  Quick and easy to make you very own instant packets, plus you know what is going into your instant packets.

First I will explain how to make the basic Oatmeal Packet Master Mix.  Next I will give you different variations to make your own different fruit oatmeal packets.

Now that the kids are all grown I keep our basic oatmeal master mix in a large container and set out the different fruit for everyone to make their own.

If you have younger children or teenagers go ahead and place everything into a plastic sandwich bag (which you can re-use) so all they have to do is pour the bag into their bowl, add water and microwave.

Basic Oatmeal Packet  Master Mix

10 cups quick oats or rolled oats.
1 teaspoon salt optional
1 cup brown sugar ( more if you want it sweeter)
1 cup powdered milk
2 teaspoons cinnamon
20 snack size zip bags

Place 6 cups oats in a large bowl.
Place 4 cups oats in a blender and blend until almost powdery.  Pour into large bowl.
Add salt
Add Brown sugar
Add powdered milk
add cinnamon
Mix well.

If making individual packets pour 1/2 cup into each snack bag.

To cook:  Pour packet into bowl.  Add 3/4 cup water.  Stir to combine.  Microwave 1 1/2 to 2 minutes.  Let stand to thicken.

Adding fruit:  Add 1/4 cup blueberries, apple, banana, or cranberries dehydrated or freeze-dried.

Adding fruit and spices:

Apple/Cinnamon = 1/4 cup dehydrated apples + 1/4 teaspoon cinnamon
Raisin/Cinnamon = 1/4 cup raisins + 1/4 teaspoon cinnamon
Banana Bread = 1/4 cup dehydrated banana + 1/4 teaspoon cinnamon
Amish oatmeal = 2 Tablespoons raisin + 2 Tablespoons dehydrated apples + 1/4 teaspoon cinnamon
Strawberry & Cream = 2 Tablespoons dehydrated strawberries + 1 Tablespoons powdered milk or use 1/4 cup of milk instead of water.
Oatmeal/Cinnamon/Maple = 1/4 teaspoon cinnamon + 2 Tablespoons maple syrup.
Oatmeal Pumpkin = 1/4 teaspoon pumpkin spice

If adding nuts or chia seeds add them after cooking.

ENJOY!

http://www.candysfarmhousepantry.com/?p=1847 Brown Sugar Honey Oatmeal Bake
http://www.candysfarmhousepantry.com/?p=1796  Donuts Bakes Plus Topping Options