Monthly Archives: August 2012

Quicky Baked Apples

Brown sugar

400 oven
Core apples and put in baking dish. Combine ingredients and fill hollow apples. Baste with brown sugar and water.



Chapati Bread

Chapati bread is similar to flour tortillas. Pack chapatis spread with ghee (clarified butter) Whole wheat Flat Bread (Chapati)

1 ½ cups whole wheat flour
½ cup white flour
¾ cup water
Whole wheat flour for dusting
Vegetable oil for brushing

Combine flours in a large mixing bowl, make a well to add water in mix until dough holds together. For a smooth ball, cover and rest for 10 min lightly oil your hands place dough on a work surface and kneed briefly. Divide dough into 12 equal portions and roll each to form a smooth ball. Flatten slightly put on a plate and cover. Preheat cast iron pan over high heat for 2 minutes reduce to medium high heat place a piece of dough on a floured work surface and roll into 3 inch round. Brush with oil, fold in a semi circle and fold again to form a triangle, roll from the center – out turn chapati over dust with flour and roll our to a ragged 5 ½ inch circle. Transfer to hot griddle and cook until it starts to puff. (about 30 seconds) brush with oil if necessary. Using a wide metal spatula, flip chapati and continue to cook until the bottom is flecked with brown. Press with the back of a spoon so the chapati will puff and cook evenly. Transfer to a plate, cover with foil and place in a low oven to keep warm.

If not served immediately – wrap in a kitchen towel or paper towels and store in a box. To re-heat wrap in foil and bake 12 -15 minutes.


wheat flour
white flour

Poori is basically chapati bread dough rolled into small thick circles about 3 inches in diameter. Add a tbsp of light veggie oil to chapati dough dip in oil and let rest in a covered bowl for 30 minutes. Pinch off dough and shape into 1 inch balls. Roll into circles and deep fry.

Another version of poori is bhatura (yogurt balloon bread) in which a small amount of yogurt acts as leavening. Add a little sugar and butter to make them lighter.

A wok is an ideal pan for deep-frying – it uses the least amount of oil and provides a large frying area. The oil may be strained and re-used.


2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp salt
1 cup (2 sticks) butter, softened{or add apple sauce in place of butter, for more cake like cookies that are lower in fat}
1 1/2 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cup (12 oz) semi sweet chocolate chips
1 cup chopped nuts [optional]

Preheat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. stir in chips and nuts. drop by rounded tbsp onto ungreased baking sheet. bake 9-12 minutes until golden brown. let stand 2 minutes, remove to wire racks to cool completely. makes about 5 doz cookies.

How to cook Barley

Boil 6 cups water
Stir in 1 cup barley
Reduce heat
Simmer for 50-60 minutes
Until tender
Makes about 6 one-cup servings


This is my best friend’s quick, easy way to make cornbread. She was a great southern cook and this went well with most of the meals she cooked. Johnnie passed away from cancer July, 2011

1/2 cup self-rising flour
2 cups corn meal
Baking powder
1 egg
3 eggs
1/4 cup oil
To make buttermilk corn bread use buttermilk instead of milk. Add 1 tbsp sugar.
Put the dry ingredients in a bowl, add milk and stir until it is a batter. Oil a hot IRON skillet, sprinkle corn meal in bottom and pour in batter. Bake at 375-400 until brown on top.

New Betta’s, Tobey and Sue

They are Halfmoon Multi Butterflies and are around August 1st, they were 11 weeks old. I got them from Karen Mac Auley. You can see more of her award winning betta fish at her website

I am also a member of the International Betta Congress

This is Tobey

Halfmoon multi butterfly Betta male

Halfmoon butterfly wanting food.

No more pictures. Food!



And this is Sue.  They both have two 1/2 gallon tanks with fake and live plants. They are sitting where they can see each other if they are both in the right spots in their tanks.

Halfmoon multi butterfly betta female

Halfmoon multi butterfly Betta female





Draco is here!

This is Draco in his new house. He is named for the majestic dragon star of the movie ‘Dragon Heart’.

Bearded Dragon

Bearded Dragons like their homes about 78-88°F during the day and in the 70s at night.  He gets Superworms and crickets and always has fresh greens in a ‘rock’ bowl i made in the corner of his home out of flat rocks.

Bearded Dragon sitting on his large cow leg bone

He gets so excited to see Superworms that he will take them from my fingers.

Bearded dragon posing on wood

Draco got tired of posing for pictures. His favorite place is near the top of the log, closest to the heat lamp.

Bearded Dragon climbing his log

Bearded Dragon climbing his log













Sarah’s Best Lemon Cream Pie

Sarah’s Best Lemon Cream Pie
Warning: this pie contains raw eggs.

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice
3 egg whites
5 teaspoons white sugar

Preheat broiler to 500 degrees F (260 degrees C).
In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Graham Cracker Crust I

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Italian Bread Baked on a Pizza Stone

Bread Baked on a Pizza Stone

I just got done baking this! All this talk of recipes made me hungry 😀

Original recipe yield: 2 – 1 pound loaves.

6 cups whole wheat flour
2 cups warm water (110 degrees F/45 degrees C)
1 teaspoons salt
1 1/2 tablespoons olive oil
2 TBSP Active Dry Yeast
2 tbsp Sugar

Make your yeast starter, 2 cups warm water, sugar, tsp flour – let stand for a few minutes until frothy – to be sure the yeast is active.

Place pizza stone in oven and preheat to 425 degrees. Oven must be preheated at least 30 minutes before baking.

Start adding Flour, add and mix until mixture starts to pull away from the sides. Roll dough out on floured surface, kneed at least 7 minutes. Roll in ball, place in oiled bowl. roll around so surface gets lightly coated with oil. Place towel over bowl and place in warm place to rise. Let it rise until double in size.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.