As a child around 1920's or so, while living on a farm in Pennsylvania which at that time there were a great number of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.
This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember how they didn't go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.
To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind, you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.
1 pound butter
12 eggs
1 lb. sugar
1 pound flour
1 pound white raisins
1 pound walnut meats
1 lb. red and green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tablespoon of baking soda dissolved in ¼ cup warm water
2 cups brandy--any brand
Soak the raisins, walnuts, cherries, coconut, and pineapple with 2 cups brandy overnight in a stainless steel bowl.
In a 5-quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.
Now you are going to bake it in a 2-pound pan, or in the pan of your choice, foil or hardpan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don't bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.
It's done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.
Gardening is one of our primordial fascinations. For thousands of years humans have gardened and for most of that time, a major part of our diet came out of our gardens. As we became better at feeding ourselves, we also gained the time to indulge in activities that weren't directly linked to our very survival. Flowers, ornamental shrubs, decorative trees all became a part of gardening for beauty and pleasure.
Water is a source of life. We are actually composed of 50 to 70 percent water and without water, we can die in hours or a few days - far faster than from lack of food. Throughout history, water has been a necessity, even a source of warfare. We find comfort insights and sounds associated with water, whether the source is the sea, a lake, river, stream or pond. I believe that the sense of comfort and relaxation most of us feel around water is deeply embedded in our being.
Water gardens of various kinds have a long history. From elaborate fountains with statuary to the simplest aquarium (yes, I include aquariums as a form of water garden despite the usual focus on the critters rather than the overall concept), water gardening is an ancient activity.
Currently, water gardening is considered a new trend for some reason. I'd guess this has to do partly with advances in technology, the widening availability of pre-constructed ponds and pumping systems, a growing awareness of the alternative forms gardens can take, and the fact that presenting something as new and trendy often improves sales.
Water gardening can be done using waterfalls and streams, ponds, fountains, and containers of various kinds some of which are as simple as a small indoor fountain with a recycling pump. The variety goes on and on and most can be further enhanced through using rock work combinations, various types of lighting both above and below the water surface (or behind a waterfall), plants, and, of course, fish or other water dwellers.
Water gardening doesn't require a pond or natural water source either. It can consist of just a plastic tub, basically anything that can hold water. Many garden supply outlets can provide anything from the most basic setup to incredibly sophisticated water gardens consisting of waterfalls, pools, and streams (with or without bridges).
The very first thing to consider is your budget since that will place some limits on how ambitious a project you can undertake. Water gardening can get expensive if you decide on a big garden full of plants, rocks, fish, and lights. Next, you need to consider how much space you have available for a water garden. You probably won't want a 15-foot waterfall with a 200-foot stream and a half-acre pond in a suburban backyard. Be reasonable in what you choose as a first project, but also keep in mind the possibility of extending your water garden later. Size also affects the amount of maintenance your water garden will require.
If you plan to include fish and plants, you'll want to choose a location with sufficient direct sunlight. Remember that if the garden is located close to trees and bushes, leaves and debris will end up in the water and need to be cleaned out regularly.
When you choose aquatic plants, don't forget that the plants should, at most, cover about half of the water. Plants can be free-floating, submerged, or marginal (near or at the edges). The types you choose are up to you. Some may be good for their scent, some are simply beautiful, and some plants provide more oxygen than others which helps keep the pool healthy. As well as being pleasant to watch, fish will assist in keeping debris to a minimum and in insect control.
Algae can be a major difficulty in water gardening. Most frequently, the problem results from having too many nutrients in the water either from fish food or plant fertilizer. Proper construction, feeding and fertilizing will keep algae to a minimum. Chemicals can be used to reduce algae but they can also kill fish and plants.
Like everything else, garden pools need to be maintained throughout the year. And it really doesn't matter what size they are, even small ones will need care. However, with proper planning, you can balance the living and decorative features of a water garden both to simplify and minimize your maintenance tasks.
You can eliminate algae by reducing the nutrients that cause algal growth by cutting back on feeding and fertilizing, adding more plants, putting in a filter system, or replacing existing water with fresh water. Chemicals are generally not recommended since overuse can kill.
An intriguing new method of algae control is through the use of ultrasonic waves. The use of ultrasound to destroy algae can be traced back to the early experiments with sonar for detecting submarines when it was discovered that some microorganisms were destroyed by ultrasonic waves. Transducers developed to control algae will not harm humans, animals, fish or aquatic plants. (They can also be used for swimming pools).
If your garden lacks a natural continuous water supply, you have a situation much like an aquarium. You will need to monitor both water quality and water level. Keep in mind that in many locations, tap water contains chlorine and a large amount should not be directly added to water containing fish (and some plants). Allowing tap water to stand in an open container for at least 24 hours will normally eliminate the problem. Closed systems will require added water as the surface water evaporates. A large water garden that relies on tap water and which contains fish and plants should probably have small quantities of water added daily. For water gardens without circulating, aerated, or filtered water, maintaining water quality may be more difficult.
Still, water gardening really doesn't take any more time than regular gardening and could well take less time once you have it set up and have your maintenance tasks well organized. It is different, however, so while you may not be able to grow anything but weeds in the dirt, you might be superb at water gardening. As a hobby and a way to beautify your landscape, water gardening is excellent. And there's nothing quite like the sound and sight of water to calm and relax you after the stresses of modern life.
Summer is coming, and one of the most anticipated treats is the delight of enjoying a fresh ear of sweet corn brushed with melted butter. Corn on the cob is delicious, but there’s more than one way to serve fresh corn. Along with the corn harvest comes a big variety of other vegetables and dishes.
When you cut the corn from the cob, the possibilities for preparing corn are endless. You can add it to bread to make a wonderful spoon bread recipe, or a great Southern favorite, corn pudding. Corn combines well with other summer vegetables such as tomatoes, bell peppers, and onions. The secret to a great dish is to use the freshest corn available. The less time that passes between the garden and the finished recipe the better.
When you’re selecting corn, choose ears with tight, green husks and tender milky looking kernels that are evenly spaced on the ear and firm enough to puncture if you squeeze it a little. If you’re not going to be preparing your corn immediately after you get it home, then buy it with the husks and put it in the refrigerator to prevent the sugar in the corn from turning to starch and tasting less than sweet. If your recipe calls only for kernels of corn, remember that two average size ears will usually give you about one cup of corn kernels.
Here’s a delicious summer corn recipe to try out this year.
Place half of the bacon in a shallow 2 qt casserole, and top with 1 c breadcrumbs. Layer half of tomatoes, green pepper, and corn over breadcrumbs; sprinkle with half of salt, sugar, and pepper. Repeat layers of the veggies and seasoning. Combine the melted butter and remaining 1 c breadcrumbs, stirring well; spoon evenly over casserole. Top with remaining bacon; bake at 375 F for 40-45 minutes. Serves 8.
Garden Planter is a small pot or container used for growing small plants or trees. Garden Planters are stunning outdoor accessories that take care of your actual garden or outdoor space. Garden Planters provide a solution to plant lovers who do not have enough garden space. Garden Planters allow plantation anywhere in different styles shapes and sizes. Square, Rectangular or circular garden planters are there to suit different space area and different plant types viz., small trees to medium plants. Even hang-off garden planters are also available. With garden planters, an artificial garden can be created even at the rooftop.
Selection of Garden planters is most important. Quality material with nicely crafted garden planters must be selected as it did not require replacement at a later point of time. Garden Planters with good wooden material like teak, cedar, Redwood, synthetic material like polymer and granite or marble is durable and elegant. Wooden and Granite Garden planers are natural and beautiful. They withstand tuff weather conditions and monsoon seasons. Garden Planters can be selected taking into account whether the container will survive mid-day sun, breezes and can hold moisture and should not dry out immediately. Terracotta Planters dry out very fast while wood and metal garden planters retain water unless there is provision for water drain. Fiberglass Planters are very lightweight, mobile but not durable.
Popular kind of outdoor planters is terracotta planter pottery. These clay planters are natural in color and well suited to the greenery in the garden. Terracotta garden planters can be painted, glazed or engraved designs. Pottery Planter designs can be arranged nicely like Linear (stripes, checks), Geometric shapes, Floral. Ceramic Planters come out with beautiful colors, designs, and textures.
Ceramic normally contains moisture and this will be useful for plants thrive on moisture. Ceramic planters are lightweight and can be hanged on a wall. Hanging Planters also called suspended gardens to adorn house décor. Plants in hanging planters at ceilings, windows walls add beauty to the garden or living place.
Patio Planters act as a bridge between garden and home and is very decorative.
Garden Planters are very important accessories for garden art. Garden Planters also indoor and outdoor herb gardening. Growing fresh herbs for day to day use in cooking is made possible by garden planters. When it comes to making your own garden art, there are so many different possibilities as to what you can do that it can almost be overwhelming. That is why I am going to focus on just one type of garden art in this article: planters.
Check out these fun and unique ideas for your garden pots and planters:
Bonsai Garden can be created by using garden planters. Bonsai trees are very popular and a bonsai garden provides peace and relaxation over the years. Garden Planters should support the type of bonsai trees grown.
When selecting the outdoor planters for your bonsai tree, you need to keep in mind the overall impact it is supposed to have, little to none. The outdoor planters are not what you are trying to show off. They are simply the vessels that are supporting the bonsai trees that you are raising. That means the outdoor planters you choose should not be showy or over the top. Instead, they should be natural looking pieces that add to the overall effect of the tree in them.
With the long hot days of summer, you will find that you will need something lighter than a T-bone steak.
If you are seeking a fresh and light pasta salad, then you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe:
16 oz. box Whole Wheat pasta, find a fun shape.
10 oz. frozen chopped spinach (2 cups fresh could be substituted)
1 cup fresh diced tomatoes
1/4 cup finely sliced red onion
4 Tbsp. fresh basil, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
3 Tbsp. garlic powder
Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.
Vegetables: Thaw spinach and drain all excess water by pressing it with your hands. Wash and dice tomatoes. Slice red onion. Chop fresh basil.
Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in a refrigerator for at least one hour.
Garnish with Parmesan Cheese and Basil
Tips from Chef Bek:
* White pasta can be substituted for wheat.
* Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the oil
* Don’t have Balsamic Vinegar; replace it with your favorite Fat-Free Italian Dressing.
Author: Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended website: http://modernmom.info.
Don't be afraid to trim those flowering shrubs and trees that need it. Failure to prune is probably the biggest gardening mistake a person can make. I spent 20 years landscaping homes and businesses, and I watched people make the investment in my services, then they failed to prune when the plants needed it, and before you know it their landscape looked terrible.
If you make a mistake pruning, don't worry about it. It's like a bad haircut, it will grow out. Of course, use common sense and read the previous articles that I've written on pruning.
Along with summertime comes high humidity. High humidity can cause a lot of problems with the plants in your garden and around your house. One of the simple things you can do is don't water just before dark. Make sure your plants are nice and dry when you tuck them in for the night and you can cut down on the chance of fungus being a problem.
One of the more common fungi that I get asked about a lot is powdery mildew. This appears as a white film on the leaves of ornamental plants. Dogwoods and Purple Sandcherry are often the victims of powdery mildew. Powdery mildew isn't extremely harmful to the plants, it's just that the foliage is damaged, and little growth takes place once it sets in. Your local garden center will have a general fungicide you can spray if you'd like to try and control it. Usually, once the plant defoliates in the fall the plant is back to normal.
If you have Perennial Rye Grass in your lawn, and you probably do if you're in the north, you must be careful not to leave your grass wet at night. There is a fungus known as Pythium Blight that appears in very humid conditions. This fungus attacks and kills perennial ryegrasses. Here in the north most of our lawns are a blend of fescues, perennial ryes, and Kentucky Blue Grass.
If you have problems with Pythium blight you will lose the perennial ryegrass in large areas of your lawn, and even though the other grasses will still be there and fill in, your lawn will have areas that are much darker green than the rest of the lawn because you will then have concentrations of Kentucky Blue Grass.
You can see this fungus in the early morning. It looks like white cotton candy laying on top of your lawn. It usually appears along walks and driveways where the soil is wet if you have been watering. To prevent Pythium blight water as early in the day as possible.
Another nasty little blight that likes summertime is Fire Blight. Fire Blight attacks ornamentals, especially Apple trees, Crabapple trees, Cotoneasters, and Pyracantha. You know you have Fire Blight when a branch on one of your plants dies and turns almost red. The leaves usually hang on but turn reddish brown. The damage usually starts out near the end of the branch and works its way toward the main stem of the plant. There is little you can do except prune out the affected branch, cutting it as far back as possible.
Fire Blight is very contagious to plants so you should burn the branches you prune out. You should also dip or wash your pruning shears in rubbing alcohol after each cut to keep from spreading this deadly fungus.
Unfortunately, I've got one more summertime culprit to warn you about. It's a handy little fungus that grows in mulch. Actually, there are all kinds of fungi that tend to grow in mulches, and most of them are really disgusting looking. But this little gem is unique in the fact that as it grows it tends to swell. Then somehow it manages to explode, and it will spatter your house with tiny brown specks. The experts have appropriately named this one “Shotgun Fungus”. Isn't that a cute name?
These tiny little brown specks will fly as high as eight feet into the air, and once they stick to your house or windows, they stick like glue. I know that right now there are people hollering across the house at their spouse, “Hey, remember those brown specks all over the house? I know what they are. It's from the mulch!” Tell me I'm wrong, but I know I'm not.
A lot of people are victims of this nasty little fungus, but they don't know it. All they know is that there are tiny brown specks on the house that look like paint. So far they have blamed everything from spiders to aliens.
There's not a lot you can do to prevent this fungus. I have found that if you keep the mulch loose so air can circulate it is less likely to grow fungi. Don't just keep adding layer after layer to the mulch around your house. You should skip at least every other year and just loosen the mulch you already have down. If you loosen it and then rake it flat it will look like you've just mulched. Mulch is great, just don't let it get packed down hard. Loosen it up at least once a year.
Every autumn my thoughts turn to make chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.
There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.
By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.
There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy.
Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that are perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.
To begin with, you will need at least a 16-quart pot. I use the same 20-quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.
5 lbs. of ground chuck
5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)
1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes
3 large bell peppers (washed, cored, and seeded) mixed colors preferred
3 medium to large onions (about the size of an orange...peeled and washed)
2 to 4 TBS (tablespoons) Ground black pepper
1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper
1 to 2 TBS of salt
1/4 to 1/2 cup of chili powder
grated sharp cheddar cheese
sour cream
chopped chives (fresh or dried)
Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.
Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.
Add the drained kidney beans to the pot.
Add 2 TBS (tablespoons) of Ground black pepper to the pot.
Add 1 1/2 tsp (teaspoons) of crushed red pepper to the pot.
Add 1 TBS of salt to the pot.
Add 1/4 cup of chili powder to the pot.
Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)
>From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.
Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the ground chuck, onions, and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces.
Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm.
Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.
Now, everything is in the pot, and it is a perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it spicier, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.
Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.
There you have it. Perfect chili. Just the way YOU like it.
The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.
With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.
1 20 oz. can of pineapple chunks.
1 29 oz. can of peach halves (heavy syrup preferred)
1 29 oz. can of pear halves (heavy syrup preferred)
1 6 oz. jar of red maraschino cherries
1 6 oz. jar of green maraschino cherries
1 small jar of spiced crabapple rings
crisp cold lettuce
jalapeno pepper-jack cheese
Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).
Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.
Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!
Perfect chili can be more than just stick-to-your-ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".
