Another yummy recipe from Mary's Nest traditional foods kitchen.
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Another yummy recipe from Mary's Nest traditional foods kitchen.
I have not control over ads or suggestions.
Here are some helpful pointers on how to deal with areas that need help even when you feel emotionally exhausted. Life has been "too much" on so many levels the last couple years that it can make us freeze up on things we see as non-essential. But, over time that can mean that cluttered or problem areas can get out of control and just add to our stress. These tips can help us at least make progress without making emotional decisions.
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Here is another tutorial from Mary's Nest. This one is for cake mixed you can store in your pantry or freezer. I would personally put mine in the freezer since we don't make cakes all that often and I can't tolerate foods that have gone even a little rancid. Also, I recommend using the usual canning lids and rings if you store yours in canning jars. I have not found the white plastic lids designed for use on canning jars to be a good, air tight seal.
Here is the link to recipes on her page. This is where she gives the instructions on how to make the cakes later, so you will need this to print out the instructions to go with the mixes. I recommend keeping them with the mixes, as she does. Mixes Recipes and Instructions.
I am curious to see if her recipes can be used with gluten-free 1-for-1 flours. I may try a couple of them out in single cake proportions. But, then again, I may not. My life is full of good intentions that never quite make it to real life. blah. :-)
Also, as she mentions, these mixes could make nice gifts for people who bake desserts. This could be in keeping with the post from November 14th on changing your gift giving this holiday season - and, hey, why not all of next year?
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Here's a nice winter recipe for the northern hemisphere from Mary's Nest. However, this can also work well in summer because it doesn't take very long to cook it all up, meaning less heat in the kitchen.
Enjoy!
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Here is a tutorial for homemade tomato soup from Mary's Nest. (Although she lives in the Texas Hill Country also, I do not know this Mary.) :-)
My sister and I have made cream of tomato soup from scratch and it is really good, but this is not what this Mary is specifically making although she tells how to make this soup into cream of tomato soup at the end. Let me say this, it can be hard to get the cream to mix in nicely without curdling. There is a trick to it. So, if you want to make that I suggest looking up some instructions on how to mix in the cream with the least risk of curdling. Or, you could use sour cream or softened cream cheese to make your cream of tomato soup. Because these two products are already soured, they are less likely to give you grief. (Also, if you cream does curdle the soup is still edible, it just doesn't look as nice.)
She also talks about adding basil at the end and making this into a tomato basil soup with parmesan on it. Another yummy option you can try if you like Mexican is to add some cumin and then sprinkle it with grated cheddar and chopped black olives. This would be delicious served along side quesadillas.
Tomato soup is a good lunch or supper staple for cold weather, but it can be good any time. If you don't want to make it and serve it the same day you can make it ahead and store it in the fridge for a few days. I am not sure if it would freeze well, but it would be easy to reheat from the fridge. If you are making cream of tomato soup I recommend waiting till you reheat it to add the cream.
Enjoy!
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Photo: Sew4Home.com |
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Photo: Sew4Home.com |