It takes two tables in our home – unless you want to be cramped.
Thanksgiving was just yesterday…right?
Honestly, where does the time go? Before you know it, it’ll be time to pack that dang cottage on wheels again and turn the trucks south. That’s ok, though.
While we were in Limon, CO, the girls and I took our turn one evening to help with the supper meal. Although everything worked out just fine, it seemed like an overwhelming task considering we have a “Barbie” sized oven to cook in. After I mentioned the items the girls and I cooked in my post, it began only 17 days ago, I had a couple of people ask me for the recipes. If you read the post, you’ll also understand the title of this post. I will share the recipes with you – but first, I have to tell a story about the cookbook they came from.
Friday night high school football.
The cooler temps and shorter days can only mean one thing – a new season is about to “fall” upon us. The days begin with much cooler temps but still warm up quite nicely. It’s the season when our days begin with three layers of clothing – tank top, t-shirt and sweatshirt – ending with the tank top. By the time early evening arrives, the tank top is eventually replaced with the sweatshirt.
Friday night high school football.
The cooler temps and shorter days can only mean one thing – a new season is about to “fall” upon us. The days begin with much cooler temps but still warm up quite nicely. It’s the season when our days begin with three layers of clothing – tank top, t-shirt and sweatshirt – ending with the tank top. By the time early evening arrives, the tank top is eventually replaced with the sweatshirt.
Things are pretty low-keyed in the Zeorian camp right now.
Yesterday was a day of being on the road. Callie and I left camp yesterday morning and headed for Woodward, OK. Jim and Taylor had left about an hour earlier to get Frank to his appointment with the mechanic. Frank had a leaky wheel seal and a broken spring. I swear I’ve been treating him nicely…sometimes, though, things start falling apart because of age (believe me, I know).
I’ve just about got the cakes done! The layers have been put together and all I need to do is add the pretty “stuff” to the top. I think I’ll do that tomorrow. 11 cakes complete! When they’re all on the table looking beautiful, I’ll share a picture of them with you. This will happen on Saturday. I found one of my favorite Peach Pie recipes and wanted to share it with you. We’re slightly out of fresh peach season so print it off and save it for next summer 🙂
3/4 c. sugar
3 Tbsp flour
1/4 tsp. cinnamon
dash salt
dash nutmeg
Combine all the above ingredients and add to 5 cups sliced peaches. Pour peaches into pie crust and dot with 2 Tbsp of butter/margarine. As I said in a previous pie recipe post, I use the cheap store brand pie shells which are pre-made, rolled and in a box. Add the top crust, cut slits to allow the steam to escape. Bake 400 degrees for 40-45 mins. You may want to put aluminum foil around the edge of the pie to prevent the crust from burning.
The week is going to go by fast and I can’t wait to see everyone who’s coming to Jamie and Curt’s wedding reception. Pictures coming soon…
One of the reasons for stopping at the Union Orchard on our way home was to buy the girls a caramel apple. Once I was there, though, I really thought an apple pie sounded good. So, I went to the frozen section of the store and decided that spending $13 for a frozen pie was a little outrageous. Sometimes convenience is a good thing but not this time. Instead, I bought some of their #2 grade apples (with slight damage) at $.69 lb. I had a box of ready-made pie crust in the freezer and opted to put my own apple pie together.
I used to make my pie dough from scratch but after going to all the work of making a pie from scratch and then making the next one with the convenient crust and hearing Jim say he liked the second one better I thought, “well, hey, why go to all the work of making dough when he likes the ready-made one better”. So, I’ve been buying the cheap pie crusts from the dairy freezer ever since. One box equals one pie (top and bottom crusts) and I buy the cheap brand.
A couple more tips: Use a vegetable peeler to peel the apple. It works so much better than a knife and saves the fruit from being thrown away.
When putting the top and bottom crusts together, dampen the edge of the bottom crust before putting the top crust on. After the top is in place, work your way around the pie and pinch the two together before crimping the edge. My grandma gave me that tip.
Here’s my apple pie recipe – simple and GREAT!
6 cups sliced apples 1 Tablespoon lemon juice
1/2 cup white sugar 1 Tablespoon margarine
1/2 cup brown sugar
1 tsp. cinnamon
a pinch of nutmeg
1 Tablespoon cornstarch (maybe just a little more than a tablespoon)
Mix dry ingredients and toss with fruit. Add lemon juice and dot with margarine. Brush top crust with milk and sprinkle cinnamon/sugar on top. Bake at 425 degrees for 50 – 60 minutes.