FLOUR

DRESSING     OR     STUFFING     ?????????

Well we've enjoyed Thanksgiving and all the special food dishes that come around this time of year, but I have to ask, are you a dressing or a stuffing person?

I grew up eating "dressing," served as a side dish since we did not stuff our turkey.  It was made primarily of cornbread, poultry seasoning, salt and pepper, turkey and/or chicken broth, celery, onion, the giblets, AND chopped hard boiled eggs.  Despite the egg addition and the giblets (not my favorite), as a child I thought this concoction was good and I ate it with no complaints.  Our dressing was more wet than dry and crumbly which was fine, but I did not care for the texture or taste of including the giblets or hard boiled eggs.  It was only when I got older and watched the making of our dressing that I saw either white bread being torn into pieces and tossed with the cornbread, or crushed saltine crackers added to the mix.  Then I was disappointed as I did not think wet bread or crushed crackers added anything worthwhile, but again, I ate it.  I later ate dressing made by friends, other family members, and at restaurants and learned about adding chopped green pepper and including the herbs individually instead of as part of a blend.  Today my dressing is still cornbread, but I also add chopped apple, carrot, and this year I added dried cranberries and sunflower seeds.  I enjoyed the different textures and the flavors of the fall fruits and vegetables.


Now we are in-between two major holidays with college football championships and bowl games included in this festive time.  Truly much party making and celebrating is in our futures.  One of the simplest and yet enjoyable little snacks for football enthusiasts or party guests are Sausage Balls.  They are easily made by mixing 3 cups of Bisquick, 1 lb. of hot sausage, and 12 oz. of grated cheese.  Even though I used to watch my mom make these, this recipe comes from Frederica Fare, Favorite Recipes and Historical Sketches from St. Simons and the Golden Isles of Georgia, 1977.  The directions say to mix together and roll into small balls.  Bake at 350 degrees for 15 minutes. I have varied the types of sausage in terms of heat and also the types of cheese used.


Another popular snack food good for a gathering is a cheese log.  This one from my husband's family combines 8 oz. sharp cheddar cheese, 8 oz. mild cheddar cheese, 2-3 oz. packages of cream cheese, 2 garlic cloves chopped, and 1 small can chopped pimento.  The recipe says to add one cheese with the pimento and mix.  Then mix the other cheese and cream cheese and knead.  Then both cheeses are combined with the garlic.  Divide into four equal logs and roll in chili powder or paprika.  After they have chilled in refrigerator, serve with your favorite crackers.



FLOWER

The following is actually not about blooming flowers, plants, or trees, but a creature who lives among them.  

I was driving down the highway recently and caught a fluttery movement from the corner of my eye.  I realized it was the familiar bird of flight perched on an electrical wire that I like to look for and watch this time of year.  So in its honor, I composed this poem!

The Hawk

He thinks he's hiding
But I can see
The darkened shape
Is not the tree.

Awaiting dinner
In cold and gloom
His daily meal
Knows not its doom.

Marked by nature
He is known
As a hunter
Who works alone.

This is his habit
For the entire year
But when leaves fall
We know he's near.

FLOUR

When I was young snack cakes and packaged convenience items were just beginning their popularity.  One such treat I got to have occasionally was a Honey Bun.  What could be bad about biting into a sugary glaze with the taste of cinnamon and soft yellow cake swirled together and packaged just for you?  It was definitely kin to a cinnamon roll, one of my favorites.  But apparently I have been remiss as a baker in that I only learned this summer that there was such a thing as a Honey Bun Cake!!!  At the time, I saw this dream of a cake being cut into sections by its baker and sold at a local farmer's market.  And they were going quickly!  I knew then I would have to find a recipe and make it.  That happened a couple of days ago when I was looking through my cookbooks for a cake recipe to make for my mother-in-law's birthday.  I just grabbed one book and turned to the dessert section and there it was!  I knew this recipe was right when I realized first, my mother-in-law loves Honey Buns; second,  I already had all the ingredients; third, I had the right size disposable pan to transport it; and last, the steps were easy to follow.  Yea!  This cake was a hit.  The yellow cake seemed to melt in my mouth along with the cinnamon and brown sugar flavor. My mother-in-law loved it as well as my family.  It is absolutely down right fabulous and I hope you try it soon.

The Honey Bun Cake recipe I used came from Higgerson School Historic Site Recipes & Remembrances, 2006.  The following is one of two on the same page from this book.  I also looked online for Honey Bun Cake recipes and their are several, but they all seem to be similar.


HONEY BUN CAKE

For batter:  
1 box yellow cake mix
2/3 c. oil
4 eggs
8 oz. sour cream

Cinnamon/sugar mixture:
1 c. brown sugar
1 tsp. cinnamon  (I used a tablespoon of cinnamon.)
1/2 tsp. nutmeg  (I left out the nutmeg.)

Topping:
2 c. powdered sugar
4 T. milk
1 tsp. vanilla

Mix cake mix, oil, eggs and sour cream.  Mix well.  Pour 1/2 of cake mix in a 9 x 13-inch greased and floured cake pan.  Mix brown sugar, cinnamon and nutmeg.  Sprinkle over first half of cake mix.  Cover with balance of cake mix.  With knife, swirl through cake.  Bake at 350 degrees for 50 to 55 minutes.  Mix topping, pouring over hot cake. 


FLOWER

Bulbs - Usually by this time in my area, those who wanted to plant bulbs for the spring have already done so.  I have planted bulbs in the fall, and I have also planted bulbs that were already in bloom in the spring.  I have enjoyed them all, but honestly there have been years when I forgot I even planted bulbs in the fall.  What a nice surprise when they surfaced in the spring!  That's why anymore I wait to see what my local garden centers have in the spring and purchase a few pots there.  I like to bring them indoors until the blooms fade and then I plant them outdoors.  So far they have continued to bloom each year.

I have a friend, who in the spring, buys bulbs in bloom and goes ahead and plants them in the ground.  She likes doing this because she can see the fully grown plant and know exactly how she wants them planted.  These forced bulbs have been successful for her, coming back year after year.  "I can enjoy the blooms immediately, instead of waiting until spring to enjoy them."

The two websites below explain more about planting spring blooming bulbs.

www.hometalk.com/2928716/forgot-to-plant-those-spring-bulbs-it-s-not-too-late 

www.gardening.about.com/od/floweringbulbs/a/Planting_Bulbs.htm 
 

NANDINA -


One of the best things I did this past summer was to dig out all my overgrown shrubs in my front bed and plant a couple types of the newer Nandina.  I have one Fire Power and four Blush Pink.  I love their compact dense look and their beautiful colors.  This website below will share more Nandina information.

www.thedailysouth.southernliving.com/2014/07/13/just-try-to-kill-nandina 

 FIRE POWER NANDINA

BLUSH PINK NANDINA

FLOUR

Our long spell of mild weather even into this month of November is beginning to change now.  The cooler temperatures always make me think how much a warm dessert made with apples would be welcomed at the end of the day.  I have chosen to make this Apple Crunch recipe.  It is similar to Apple Crisp, which I make frequently.  Somehow I think this Crunch will give the Crisp some competition in our family.  Enjoy!


APPLE CRUNCH
from Higgerson School Historic Site, Recipes & Remembrances, 2006

1 c. flour
1 c. brown sugar
1 tsp. cinnamon
3/4 c. oats
1/2 c. melted butter or margarine
1 c. sugar
1 tsp. vanilla
2 T. flour
Sliced apples

Mix until crumbly.  Press 1/4 of crumbs into greased 9x12-inch pan.  Cover with apples.
Combine: 

1 c. sugar
1 c. water
1 tsp. vanilla
2 T. flour

Cook until clear.  Pour over apples.  Top with remaining crumbs,  Cook at 350 degrees for 1 hour.

 APPLE CRUNCH 

APPLESAUCE


I used to watch my grandmother make her own applesauce.  The steps seemed easy so I decided to try it myself and have been making it ever since.  You peel and chop your apples.  Uniform slices are not necessary.  As a matter of fact I pretty much peel each apple, take out the core, cut in quarters and put it in the pan until I have the desired amount.  I prefer chunky applesauce.  If you wanted smoother applesauce then cut your apples in smaller pieces. Depending on your quanity of apples, start with a small amount of sugar like half a cup.  I usually do not exceed one whole cup and I use white and brown sugars to season.  I also use cinnamon and sometimes a pinch of nutmeg.  You will just have to taste to decide what you like.  I put in just enough water to cover the bottom of the pan when the apples begin to cook.  I put the pan on a burner with a lower setting.  You will need to check on the applesauce frequently and give them a stir.  When the apples are soft, I use my potato masher to get my desired consistency.  A blender or food mill would work to make a smoother product.  I make enough to eat for a couple meals and freeze about a quart. 


FLOWER

Anyone still have tomatoes in their garden? I almost forgot I had the seeds for these tomatoes and did not plant them until late spring.  I planted the seed in clay pots and it was quite a while before I moved the seedlings to my bed.  These cylindrical tomatoes are the San Marzano variety.  I have learned that they are a plum tomato variety and are supposed to be very good for sauce.  I have been harvesting quite a few and freezing them as fast as I can pick them.  With cooler temperatures coming now, I am picking them green and allowing them to ripen before freezing.  

I have always liked to see an amaryllis bulb in bloom.  They are mostly available for purchase during the holidays and many come with their own pot, ready to be planted.  My mom liked to buy them as decoration during the Christmas season.  I was always fascinated in how the stalk grew so quickly and the trumpet like blooms were always beautifully vibrant and vivid in color.

Five years ago my sister-in-law gave me some amaryllis bulbs that she had stored in her garage.  She said they could be planted outdoors during spring and summer.  Then in the Fall the bulbs could be brought indoors and allowed to be dormant in a cool, dark place like a basement or garage for about a month.  After that time, they could be potted and treated like a house plant.  This is when the amaryllis will produce a tall stalk and bloom. So I took the bulbs and planted them at home.  Three of the five bulbs she gave me bloomed in the winter after being planted in my flower bed the summer before.  Since then I have been able to prolong the life of a few bulbs for for about two years each.  Below is the one lone bulb I have left.  Hopefully this winter it will resemble the blooming one underneath.