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.

FLOUR

HALLOWEEN MEMORY

I have never forgotten how our next-door neighbors made Halloween special for every kid in the neighborhood.  They were an elderly couple who apparently spent a lot of time preparing for this event.  It wasn't until years later that I recognized just how much time.  When you would go to their front door and ring the bell, they appeared and you rang out with your "Trick or Treat!"  Instead of bringing candy to the door, each child was invited into their house!  The first time that happened I was really small in stature and relatively new to this outing.  I really didn't know what to think.  But was I surprised when they led my brother, sister, and me into their dining room.  There on the immaculately polished and decorated table were platters of cookies, brownies, popcorn balls, fudge, and divinity - all homemade, and in that period of my life many years ago, completely acceptable to receive. I could not believe this sight!  We were told to choose anything we wanted and to help ourselves.  It was not that I didn't appreciate the suckers and bubble gum put into my brown decorated paper bag by the other neighbors, but the effort put forth by the elderly couple meant so much to a little girl.

In honor of our neighbors of long ago, I am sharing a Brownie recipe from my grandmother's 1943  DeLuxe Edition of Better Homes & Gardens Cook  Book.

Brownies

1/3 cup shortening
1 cup sugar
2 well-beaten eggs
2 1-ounce squares unsweetened chocolate, melted
3/4 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup broken nut meats
1 teaspoon vanilla extract

Thoroly cream shortening and sugar; add eggs and beat well.  Add chocolate and blend thoroly.  Add sifted dry ingredients and beat until smooth.  Stir in nut meats and vanilla extract.  Pour into waxed-paper-lined 8-inch square pan.  Bake in moderate oven (350 degrees) about 35 minutes.  Cut in bars.  Makes 1 1/2 dozen bars.


FLOWER

PACK YOUR BAGS!! 

Does anyone recognize the brown earthy object in this picture?  Resembling two cone shapes glued at their bases, it is the casing for something called a bagworm.  My husband and I have spent several evenings this month pulling these bags off one of our beautiful pine trees so maybe we will not lose it like the Colorado Blue Spruce shown in the second picture below.  If anyone has ever experienced these on their trees or shrubbery, they can be pulled from the limbs, but are more secure than you think.  Wearing garden or work gloves, we would start looking for them each night and made second, third, and sometimes fourth passes in the same areas just trying not to miss one bag.  Even though one could remove these bags with your bare hands, we chose to wear gloves since we were, (yuck) removing worm bags from a tree, and because of working with the stiff needled pine limbs.

From the website listed below, I have learned that the life of bagworms and the destruction they cause is a process.  The worms landed on a second pine tree in our yard this past spring and began to make their bags while they ate.  This took time beginning from when they landed until the end of summer.  At summer's end my husband and I found the bags and we hope our decision to pull them off ourselves will go a long way in halting another generation and saving our tree.  We will probably continue to check the tree for bags until the weather keeps us from it.

We wish we would have noticed the first tree in time, but we missed it, not having any experience with bagworms.  We also know next spring when it is time for bagworm eggs to hatch, we could use an approved spray on the tree, even though we would have removed all the bags we could find. Hopefully we will still have a beautiful tree, and another experience in gardening. 

www.pestproducts.com/bag-worm.htm#Bag

Flour

My dad had psoriasis.  As a young child I remember seeing a pinkish-red scaly patch on his arm one day and asking, "What's that?"  In his tell-the-truth manner, he did give its name.  When I asked if it hurt, he said, " It itches."  When I asked if I would get "it," he said I didn't need to worry.  And that was enough of "it" for me until years later when first my sister and then our daughter told me they each had psoriasis.   That made me want to learn more about it.

So how does this relate to bread baking?  I have learned from doing research that choosing to follow a gluten free diet may help relieve psoriasis symptoms.  Information found in the websites below (**) explains psoriasis and its treatment, but also suggests that some psoriasis patients may be sensitive to gluten, the protein found in wheat, barley, and rye and specifically in bread items. However there is no definite proof that going gluten free will get rid of psoriasis alone, even though some people have tried this.  But please, anyone interested in following such a diet should contact your doctor first!

The good news is that there are more and more gluten free cookbooks and food products available, as well as gluten free flour and baking blends.  I have substituted the Pillsbury Gluten Free Multi-Purpose Flour Blend for the regular flour in some of my recipes and have been happy with the results. 

Here is a photo of Banana Bread substituting the Pillsbury Gluten Free Flour Blend.

Here is a photo of Banana Bread substituting Pillsbury Gluten Free Flour Blend and also artificial sweetener for regular sugar.  I made two substitutions here because some research suggests psoriasis patients should also be cautious of their sugar intake.

If you are considering a gluten free diet for whatever reason, don't be afraid to try the new baking blends.  They are a little more expensive, but worth the extra money when one's health is involved.

**www.mayoclinic.org/diseases-conditions/psoriasis/basics/definition/con-20030838
**draxe.com/4-steps-to-heal-leaky-gut-and-autoimmune-disease
**www.psoriasis.org/about-psoriasis/treatments/alternative/diet-supplements#glutenfree
**www.mindbodygreen.com/0-10908/9-signs-you-have-a-leaky-gut
**www.doctoroz.com/article/could-leaky-gut-be-troubling-you?page=1



and Flower

I have been very fortunate to have the following two plant specimens in my yard for a few years now.  I highly recommend them.

In the Fall a few years ago, a friend gave me some Celosia seed in a paper bag.  She said in the spring, spread the seed in my flower bed for blooms that year.  Well, if you have never grown Celosia, you are missing a vibrant and colorful flower for your yard.  According to www.theflowerexpert.com/content/growingflowers/flowersandseasons/cockscomb , Celosia is also known as Wool Flower or Brain Celosia.  It has also been given the name Cockscomb because its wavy upright blossom reminds one of a rooster's comb.  Celosia comes from the Greek word "kelos," which means burned, and speaks to its color intensity.

A beautifully colored shrub in the Fall is Beauty Berry.  According to www.bhg.com/gardening/plant-dictionary/shrub/beautyberry , this eye-catching plant is popular in landscapes because of the clusters of small violet-purple fruits that develop.  These fruits that are also an attraction for a variety of birds, first develop from clusters of small pink flowers in summer.

Hello, my name is Sue, and I named this blog SueZ’s Flour & Flower because of my long time love of baking and gardening.  So each time I have a submission, there will be something about baking and something about flowers or plants. I am not an expert, but I have spent several years with my fingers either in flour or dirt.  My maternal grandmother used to live with us when I was small and she baked for our family.  Later in life I realized she did that because she raised her family when it was customary to make things from scratch as there were no bakery convenience items to buy like there are today.  There were only a few when I was young.  The effort involved to produce home baked treats impressed me because I realized the task was time consuming.  To me that made the reward of a chocolate cake or cookie even more special.  I am happy to have had the opportunity to learn that from my grandmother.

Grandma also had something to do with me beginning to garden.  I showed an interest in the beauty and scents of flowers as a young child.  She noticed that and asked one spring if I wanted to plant some flower seeds.  I remember they were zinnia and marigold seeds.  We emptied the seeds into a clean empty jar, replaced the lid and shook the contents.  Then she let me scatter the seeds onto the tilled ground and lightly cover them with dirt. Grandma said it would be more colorful to see the mixture of flowers when they began to grow and bloom.  Again, I am thankful to have had that learning experience with her.

Flour

Many years ago I used to watch my grandma roll out pie dough when my eyes were barely above the height of the kitchen counter.  I did not realize what was going on at first, but once I realized Grandma was making a pie I began to spend more time in the kitchen watching her bake.  I learned a lot and later began to make my own pies, cakes, cookies, and candy. 

But even though I carried on and made a lot of the same desserts, as I grew older I became more interested in bread.  Not just loaf bread, but quick bread and muffins filled with fresh ingredients like fruits, nuts, spices and flavorings. I liked the idea of making bread because it would travel well as it would not be laden with frosting that could make the package a sticky mess upon arrival. It would also freeze well. I also liked that quick breads could include healthy ingredients and could be, but were not always considered really sweet. Also, quick breads are eaten for breakfast a lot, but are also good snacks. Grandma even encouraged me to make my first quick bread recipe, a nut bread for my dad.

Nut bread may not sound that wonderful, but to my dad it was a treat and also a memory of something his mom used to make.  A basic nut bread recipe would include: flour, salt, baking powder, sugar, egg, milk, oil, and chopped pecans.  Walnuts could be substituted for pecans.  Preparing a nut bread  means combining the dry ingredients separately from the wet ingredients.  The dry ingredients can be sifted into the bowl or whisked together once put in the bowl to make sure there are no lumps.  Wet ingredients are also blended first.  Then it is just a matter of combining the two mixtures just until blended.

Remember that nut breads have distinguishing characteristics.  Usually a crack appears down the center as it bakes.  That is usually where I test for doneness.  Also there might be flecks of your ingredients appearing from within the bread which means it will most likely not be a uniform color.  When it first comes out of the oven, place it on a rack to cool for about 10 minutes.  Then remove the bread from its pan and cool completely.  Make sure to wrap your bread well. It should last for several days and the flavor should only improve.  The following recipe is one I have used for a long time and was taken from a 1963 edition of Better Homes and Gardens Bread Cook Book.

BEST NUT LOAF: 3 cups sifted all-purpose flour, 3/4 cup sugar, 3 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 beaten egg, 1 1/2 cups milk, 2 tablespoons salad oil, 3/4 cup broken California walnuts.

Sift dry ingredients together.  Combine egg, milk, and salad oil; add to dry ingredients, mixing well.  Stir in nuts.  Bake in greased 9 1/2x5x3-inch loaf pan at 350 degrees for 1 hour or till done.  Remove from pan; cool on rack. 

This is a nut bread made with pecans.

& Flower

          I cannot believe it is time to start thinking about bringing my plants inside.  My house plants and potted summer flowers have been enjoying the porch life since mid-April.  Yes, I try to save as many of my green friends as possible.  I cannot stand to throw something away that is still alive.  I have heard from friends that say they put their ferns on the street for someone to take home.  I tried that a few times and no one would stop for them.  So every fall what I can’t bring inside due to lack of room, I attempt to winter over in our garage.  For at least ten years I have babied plants in the garage during frigid temperatures with ice and snow on the ground.  I can’t say exactly how some of them have survived when spring finally does return, but I know they have.  I also know I have saved money the following spring by not starting from scratch and overfilling my cart at the local garden centers. 

            I want to be honest though and admit that I have lost some plants and naturally I know it has been due to lack of heat, moisture, or light.  However I have saved more than lost and I believe it is because I check on them regularly and also try to create as close to a greenhouse environment as possible. 

            First, I try to leave them on my porch as long as possible.  In my location, that can be mid-October to mid-November. Quite honestly by mid-November I have brought in the most fragile ones.  Second, I water them all before moving inside and put them on the same stands and small tables from the porch, placed alongside one wall of my garage.  Then every three or four days at first I check them for moisture even though now I know they do not need as much. I also decide if any need to be moved for proper light placement. Lastly I make sure to check the weather forecast regularly to know when to expect the first real cold blast indicating consistent temperatures have arrived.  When the first cold spell comes, I pin clear, plastic drop cloths into the wall above my line of green friends so that the material falls gently covering all of them.  I tuck it under all the stands, tables and large pots and it is there my plants spend the winter.

            As for the plants that will actually come inside for the winter, after about a couple weeks of indoor life in the garage, I check them for insects and if none, bring them in.

            I consider the plants in my garage as going dormant during the winter, even though I try to water once a month.  I have always been pleased when spring arrives and I see more green under the plastic than brown.