Enjoy my blog with me as I share my blessings of family cooking, sewing, crafts, vintage collections, pets and chicken keeping. Little Susie Home Maker is a nick-name lovingly given to me by my husband! I love to learn new things that I can use to make home life a happier experience. I would love to hear from you. Blogging is a lot more fun with friends!
Christmas is a wonderful time to share all your handcrafted talents. I wonder how many of you give away hand made gifts this time of year? What percentage of gifts you make? I know that I always make something for someone with my own two hands. I also prefer these gifts. These are gifts with real heart put into them.
I have been known to be in my kitchen on Christmas Eve, still putting together all the layered cookie ingredients in a jar. (I have the recipe below.) Yes, I sometimes am that bad! It's usually not that I wait, it's that I plan too much for too many people. So being a little more organized and figuring out just how much time you can spend each day before gift giving day is essential! That is something I am going to focus on for the rest of this season.
So plan on relaxing and enjoying the time you spend with your close ones, and enjoy the time you put into the hand made gifts you make. I am off now, to finish some pretty tree ornaments!
Chocolate Chip Cookies in a Jar
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
Mix together salt and baking soda with the flour. Layer the ingredients into a 1 quart, wide mouth jar.
Cut out a 9 inch-diameter circle from pretty fabric of your choice. Place over lid, and secure with pretty covered hair rubber band. Or you can tie on a raffia or ribbon.
Attach a card with the following baking directions. Chocolate Chip Cookies
Add ingredients in bold to mix in jar
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix.
Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet.
Bake for 8 to 10 minutes in preheated oven, or until lightly browned.
With Thanksgiving past, and what a wonderful time it was, I am now
switching gears to prepare for Christmas. For me this means saying farewell to the gorgeous Autumn color pallet.
I will first take down
all my Autumn leaf garlands and little pumpkins and gourds, etc. Out
with the oranges, yellows, reds and browns. What a pretty pallet of colors.
This always makes me a little sad
because I don't believe my Harvest theme gets enough time to be on
display. Next year I must start right in September!
Just like my pretty
trees, the leaves just start to glisten in gold and a cold snap hits and
BOOM! They all drop to the ground! Don't blink or you will miss it. So
decided to share a couple of pictures I took of my large Cottonwood
tree that was in full golden beauty just a few week ago. I really
believe that trees change to these fire colors in the Fall so we will
look at them in awe. Not to mention, make us feel as if we are really
the worlds greatest photographers.
It is really God that does all the
work, but He gives us these beautiful views to photograph, paint, or just enjoy. We can feel good about it. Thank you Father for the beautiful Autum color pallet! I love it.
Hope you enjoy my trees pretty fall colored leaves!
Liebster Blog ...
I received such a wonderful surprise! While looking at a comment on my Date Bars I received a message from Shirley of Zetta's Aprons. She informed me that she has chosen me to be one of her picks for the Liebster Blog Award. This award is to showcase up and coming blogs with less than 200
I am very happy to be recognized from a fellow blogger. I have only started my blog and want it to be a blessing. This award has made me feel blessed. It is a rewarding feeling to know that someone is enjoying my blog and wants to share that feeling with others. Thank you kindly, Shirley. If you haven't visited her blog, I urge you to soon.
Below you will find my picks. Congratulations, I pray that your blogs are a blessing and that anyone reading this post will take a peek at my blog pick's for this award, as well. They have been fun and rewarding for me to read.
While going through our recipes, my
mom and I stumbled upon a favorite old time recipe. We upgraded to our
own tastes, but not much different from a recipe that Quaker Oats printed
on the box decades ago. Originally this was a dessert square, but we decided
that it makes a great Little Susie Home Maker breakfast bar, or snack when
individually wrapped in plastic wrap and served on the go. The long rectangle
cut instead of squares, makes them perfect for dunking in milk, tea or coffee. So I
wanted to share this recipe and let you enjoy it as a dessert, or breakfast or
snack on the run. I have inserted a few options for you to adjust to your liking,
which we all like to do to recipes, anyways. If you try these out, come back and
comment on how you like to serve it. I would love to hear from you!
1-3/4 cups old-fashioned oats
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2-sticks) cold butter, cubed
2-1/2 cups chopped dates
3/4 cup sugar
3/4 cup water
1 teaspoon vanilla (or rum) extract
1/2 cup chopped pecans (or walnuts)
In a large bowl, combine the oats, flour, brown sugar, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs. Press firmly into a 13x9
inch, baking pan.
In a large saucepan, combine the dates, sugar and water. (Use an electric
hand chopper blender while still cool to puree the dates a little finer if
possible. This puree can also be done prior to putting in pan, in a food
processor, but this step is not necessary. This makes a smoother topping. Omit
this step if a chewier date is preferred.) Cook for 10 minutes or until
thickened, stirring frequently. Stir in nuts and extract. Spread over crust.
Bake at 350* for 30 minutes. Cool on a wire
rack. Cut into rectangles 1x3 inches. Serve or store in air tight container.
Can you think about Thanksgiving without thinking about Pumpkin Pie? I know I can't. It is probably the most popular Thanksgiving dessert. Yes, the Pumpkin Pie is famous. So, I wonder just what is the perfect one? Is it the one Grandma used to make? Is it Mama's special touch? Maybe Uncle Joe's was the best, but don't forget the great cook books, or bakeries. Now many people love canned pumpkin, and there is the completely from scratch group. Who can turn down the throw in the oven frozen kind? I have also come to realize that the Thanksgiving Pumpkin Pie, can be a matter of great baking contests! You know the kind of competition, I am talking about. Who will get boasting rights this year? Some people believe that, if you you want it done right, you have to make it yourself. Others, believe that someone else can provide it, and that's the best way to go.
Here is my answer to this perfect pie. I truly believe that the best Pumpkin Pie, is the one shared with family and friends. The pie is a back drop to wonderful memories, and a delight to your palette and a comfort to your tummy. This is what forms my favorite pumpkin pie. It's the memories. We share these memories and make new ones every year with the Pumpkin Pie! Memories of the one that we laughed about which I made with my niece when she was only two, and she dumped a heap of cinnamon into the mix, it was great! The first one I cooked for my dear parents to enjoy, and hopefully to critique it well! Maybe, I can remember my nerves from my first time hosting Thanksgiving dinner, and the pie we shared together. Actually, every single pie that has ever been served with love from my mom, and the special crust from my dad; these are very warm memories with pumpkin pie. My mom remembers the one year that I carved out tiny maple leaves from the crust and carefully arranged them around the edge of the pie crust, with a large maple leaf shape baked in the middle of the pie. It sure was pretty! Thanks, Momma. I won't forget serving pumpkin pie to my Grandpa when I was younger, feeling I could take credit for his happiness, just for serving him a slice!
I can't choose a favorite Pumpkin Pie, but I can sure stir up some beautiful memories when I try! That's really it, the beautiful memories of the thanks we shared with our loved ones over the years, and those to come. That is what makes this pie so special. Thank You Heavenly Father for our wonderful Pumpkin Pie memories!
Just in case you do need a Pumpkin Pie Recipe, Here is one you can borrow from me with my pleasure. I pray that you can serve your Pumpkin Pie this year with lots of warm memories.
Little Susie Home Maker's Favorite Pumpkin Pie
1/2 cup granulated sugar
1/4 cup brown sugar, packed
11/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs (Farm fresh if available)
1 can (15 oz.)canned pumpkin (notpumpkin pie mix)
1 can (12 fl. oz.)evaporated milk
1unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
PREHEAT ovento 425° F
MIX the first six dry ingredients in a medium bowl. In a large separate bowl, beat the eggs with a wire whip until smooth. Add pumpkin and stir, carefully adding in the dry ingredients mixture. Gradually stir in evaporated milk using wisk or a hand mixer.
POUR into a prepared pie shell.
in oven for 15 minutes at 425° F then reduce temperature to 350° F;
bake for another 45 minutes until done. Pie is done when knife inserted near center comes out
COOL completely for 2 hours on wire rack.
SERVE with you favorite whipped cream and enjoy with your dearest ones!