Congratulations...

Suzanne McMinn from Chickens in the Road was announced the winner of the Facebook page Living the Country Life. See all her photo entries here.

Its THANKSGIVING?!!

It will soon be Thanksgiving and I am never ready for the holidays... But I read a blog this morning which will help anyone get more organized... Check out 7 Days from "Cooke's Frontier", and be sure to check out her recipe for Mile High Peanut-butter/Brownie Pie posted on Chickens in the Road today.

Heavenly...

DEVONSHIRE CREAM

3 ounces yogurt cheese

12 oz. Carnations Evaporated Milk

1 teaspoon homemade vanilla extract

1/2 cup powdered sugar

3 teaspoon sugar free/fat free instant pudding

Pour evaporated milk into metal mixing bowl, place beater into milk and place bowl in the freezer for 30 minutes. Pull from freezer; add sugar and vanilla and beat until the mixture holds its shape and looks like softly whipped cream. Add yogurt and pudding mix till combined. Use right away or cover and refrigerate the cream until serving time.

Makes about 3 cups.

I made this to put on the Banana bread Pudding I made using some of the banana bread Kenneth had made with some of the 6 pounds of banana's I brought home. Check out the recipe over on Chickens In The Road - Farm Bell Recipes.

We served it while the bread pudding was still warm.

Cooking like Julia...

The other night for "Date Night" Kenneth and I watched Julie and Julia. This was a really good movie and I realized that even though I remember watching Julia Child on TV,I was never really interested in making anything she cooked. I also thought that Julie Powells kitchen is alot like mine. Not much room to work. The one thing I took from the movie, Don't be afraid to try!

Also Julia lived to be 91 years old and her husband Paul lived to be 92. They married when she was 40 and learned to cook in Paris using REAL butter! I wonder what her cholesterol count was?

I just went and bought my first stick of real butter. it was $3.14 for 2 cups I think I would get 2 cups out of a gallon of milk which cost 5.00 plus gas $$.

Yogurt is $1.98 for 4 cups, or I can make 16 cups for $5.00, a much better deal. You also get the whey to use in cooking/baking. I strained some yogurt yesterday to make yogurt cheese, kinda like cream cheese and can be used in place of it.

I used the yogurt cheese to make some Devenshire cheese (whipped topping), Kenneth said "It tasted awesome!" he also said i should watch more Julia Child.

2009 Blogger Awards...

Go here and vote for your favorite blogs or just check out all the finalists to see what other people are talking about. Scroll to the right and under Best Kept Secret vote for "Chickens in the Road".

I did it!

After reading my friend Jenefer's blog...she made some pizza using homemade pizza crust (check it out over at "Just Jenefer")...Kenneth was like drooling... I got the nerve up to finally make some homemade bread, with yeast!

OK, I hear everyone going "what's the big deal?" But you have to understand my phobias...What if it doesn't rise? How will I know how long to knead it? What if it doesn't taste good? What if nobody likes it? Do you see a pattern here?

Once upon a time I went to a therapist, she was quick to point out to me that I have a tendency to "What IF?" everything to death. Anyway I'm still working on it soooo you ask.......how did it turn out?

Absolutely Fabulous!

It sliced up really nice for sandwiches and was a wonderful toast.

Since the recipe makes enough for two loaves,

I made cinnamon rolls out of half, see all the goodies in the bottom of the pan.

If you notice the missing roll from the pan, it was great with morning coffee!

Note: Bread recipe from "Chickens In the Road", its her Grandmother Bread. The rolls are from the "Crispies" recipe, only I didn't mash them down, maybe next time.

Question:

To save money by making your own homemade bread, do you save anything if you then decide to go buy the $200.00 Kitchen Aid mixer to help in making it?

How to make Foolproof Pie Crust:

Mix together:
4 cups all-purpose flour
1 tablespoon sugar
1 teaspoons salt

Cut in with pastry cutter:

1 3/4 cups shortening

(I used Butter Flavored Crisco)

Set aside.

In separate bowl:

1 egg, beaten

Add:

1 tablespoon vinegar
5 tablespoon very cold water

Add liquid mixture to flour, mix just until you form a ball.
Do Not over handle or crust will be tough.
Divide into 4 sections, wrap in plastic wrap. Can be stored in the frig for a few days or placed in Ziploc Baggie and frozen for a couple of months.

I have seen this recipe on two different sites:
http://suzannemcminn.com/blog/2008/05/22/foolproof-pie-crust/
and
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

They both show you picture-by-picture steps.
I hope you enjoy, it was really easy to do.