"Don't worry about anything; on the contrary, make your requests known to God by prayer and petition, with thanksgiving. Then God's shalom, passing all understanding, will keep your hearts and minds safe in union with the Messiah Yeshua." Philippians 4:6-7 (CJB)
~Quote~
The philosophy of the school room in one generation will be the philosophy of government in the next Abraham Lincoln
~Books I'm Reading~
Bible
A Heart Strangely Warmed Louise A. Vernon
Letters Of a Woman Homesteader by Elinore Pruitt Stewart
I have been asked many times to speak to homeschool co-ops, Girls Scouts and churches about Brazil and often I am asked for recipes. I usually take a batch of the coconut and one of the chocolate candy below. This is one of those recipes that children love to get their hands on.
As simple as this recipe is, Americans seem to have a hard time understanding how long these need to be cooked; I took several pictures of the cooking process, in hopes that it won't be too hard to make them for your next International event at church. They are very easy to cook it's really a matter of watching the heat and stirring constantly.
Whenever you go to a party in Brazil like a birthday or wedding you always find the table of sweets (mese-de-doces) and the appetizer table (mesa-de-salgadinhos) along with other main dishes. They usually have so many variations of yummy things. I can remember as a child I would put one of everything on my plate. Wonderful yummy childhood memories.
Brigadeiros de Côco
Ingredients:
1 can Condensed Sweetened Milk
1 Tbs. Butter or Margarine
1 cup of Coconut (very full)
More coconut for rolling it
Preparation:
~ Grease and set apart a dinner plate.
~ Combine over milk and butter and cook over medium heat stirring constantly As the milk warms up and the butter melts the mixture will seems almost runny it becomes thinner.
After its completely cooled you are ready for the fun. Wash hands really well with hot water and soap, dry them well with a clean towel. Grease hands a bit. Roll about a 3/4 inch ball on the palm of the hands, then roll them on coconut.
When I don't have the little paper cups from below I just take them like this. Usually I line the plate with a pretty paper doily.
When I was in Brazill this last time I bought 600 of these little paper cups they are about a 3/4 inch. I have never seen these here in the states. This is how they are served in Brazil.
Wow, talk about feeling bad!!!!!!...... I can't believe how awful I have felt in the past two days. Up until noon today I was still feeling very tired, weak and just plain sick. I have to say that I have had my share of toast, applesauce, crackers, ginger ale and some chicken soup in the last two days to last me a whole year
Late this morning, I made a goggle search for upset stomach and after reading dozens of tips, which I had already tried some of them I decided to make my own tea. Most all of the tips were for Ginger, Fennel or cinnamon tea alone, but I thought why not combine them?????? So, I did make this tea concoction and it was a success....After about a half an hour I begin to feel some sort of strength back to me, I feel so much better this afternoon. Here is the recipe in case someone would like to try it in the future. The ginger makes the tea a bit hot, so it might be questionable for younger children, but it’s amazingly taste.
Bring water to boil then add the following,
1/2 tsp. ginger powder
1/2 tsp. Fennel seeds
1 broken 4-inch Cinnamon stick
Cover and let steam for about 10 minutes, strain and add sugar to.
I am still not totally up to par, but much better. I will visit you all very soon, Thank you for nice comments, I have some very caring sisters over here. I am going to drink some more tea and rest a bit more, for I still get very tired.
I guess today is recipe day. JoAnn had a pie and a cake, Lori had a pizza and some baked plastic ..... I thought I would share a recipe also.
This is a very old recipe that has been in my husband's family for awhile. It's very simple to make and delicious. This is one those that you can make while talking to company and serve it hot with Vanilla ice cream.
Preheat oven 350 degrees (make sure there is no plastic in oven) This is for Lori.
Place a stick of butter on a 9 X 11 baking pan, then put it in oven to melt. While this is melting.
Mix together:
1 cup sugar
1 cup flour
1 cup milk
1 tsp, salt
1 tsp. baking powder
2 cups blueberries, raspberry or combination berries, sliced fresh peaches or apples.
Take pan out of the oven, shake it a little making sure butter coats the bottom well. Poor mixture above on it, and sprinkle it with sugar (for the apples I use cinnamon/sugar) and bake until golden brown. Serve it hot with Vanilla Ice Cream.
This is such a great, easy recipe! I can't remember when I rolled a shortening pie crust. This is probably a little healthier also. If, I need a bottom and a top, I will press the bottom on the pie plate, then roll the top in between wax paper. Little kids will love to play with this
No Roll, No Fuss, Flaky Pie Crust
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/2 cup vegetable or canola oil (hint: melt 2 Tbs. butter, then add the rest of the oil until it measures a ½ cup)
2 tablespoons milk (add one more Tbsp. if needed)
Preparation
Mix dry ingredients together with a fork in a pie pan.
Make a well in the center and add the oil and milk.
Mix with a fork until it makes a ball.
Flatten and press into the pan in pie crust shape and flute the edge.
For a baked pie shell: Prick with a fork and bake at 375 for 10-12 minutes until golden.
Hints:
There are so many variations of this recipe. You can omit the butter and milk, and just use water and oil. I like the flavor of this one better.
Mar. 22, 2007~ Chocolate Covered Toffee Matzo (Matzah) ~
For those who observe Passover / Unleavened Bread week. I found this recipe last year; my family could not get enough of it. It freezes really well in between wax paper. Truly worth the calories during unleavened Bread week.
Chocolate Covered Toffee Matzo (Matzah)
1/2 cup butter (no substitute)
1 cup brown sugar
½ lb. matzah
3 cups butterscotch morsels (you can use milk chocolate, semisweet, or peanut butter morsels, and as much or less you want)
Chopped nuts (optional)
Preparation:
1. Line two cookie sheets with foil and spray them with oil. Arrange matzah, broken in half, on lined cookie sheets. (Some overlapping is fine.)
2. Melt butter and sugar over low heat; stirring constantly, making sure sugar is dissolved.
3. Pour over matzah parts and spread with spatula.
4. Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble.
5. Cover with chocolate chips and put back in the oven until the chips start to melt. (Hint, the morsels may not look melted, but take out and spread with spatula or knife to test.Bake a few more minutes if still solid.)
6. Spread the chocolate with a spatula to cover the matzo.
7. Option- sprinkle chopped nuts on top.
8. Freeze until hard; then break into pieces.
Note:
_ I prefer to use a jelly roll pan. This is very messy; it does have the tendency to be runny.
_You can spread the sugar/butter mixture as thin or as thick as wanted.
I need to apologize to my friend Sharra for not posting this sooner. She asked me for this recipe awhile back. I kept putting it off. I've planned all along on posting this since I began my Blog. Enjoy it!
This bread is wonderful! It is so moist that it's almost like cake. In Brasil this would be classified as a cake. This is excellent served at an afternoon tea or just with a nice friend and a cup of coffee. Because this is such an easy recipe and it makes two loaves, I usually make this for the Sabbath. It freezes very well. its always nice to have one loaf at hand.
Glaze 1/4 cup orange juice concentrate
3/4 cup sugar
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring
Preheat oven to 350 degrees F. Grease two 9 x 5-inch loaf pans. Cream together the sugar, butter, oil and flavoring extract. Add eggs, one at a time, beating well after each addition. Sift together, flour, baking powder and salt. Add poppy seeds. Stir flour mixture, into butter mixture alternating with the milk.
Pour batter into prepared loaf pans. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool 10 minutes and remove from pans. Spoon glaze generously over tops and sides. Cool completely. Wrap with foil to store or freeze.
To make Almond Glaze, mix ingredients together until sugar is dissolved.
Yields 2 loaves.
*****If, I am on a pinch for time, I mix all ingredients together and bake. I don't like to do it this way, because I don't think the cake is as moist.
I just love to come across recipes that helps me save some money, specially when its one like this. I very seldom buy cream soup from a can, even if they are on sale, they can't beat this one in price. I usually make a very large batch of this, and freeze it in plastic containers. There are many variations of this recipe. I am posting two of them. I have perfected this to fit my family's taste, I use all dry milk, and I do not ad all of the spices, or the butter. Have fun with and see what works for your family.
Cream Soup Substitute I
INGREDIENTS:
1 tablespoon butter
3 tablespoons all-purpose flour (If I make a large batch of this I like to use 1/2 flour and 1/2 cornstarch, I like the texture better)
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste
PREPARATION:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Can be varied by using, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.
Use in casseroles in place of condensed cream soups.
I usually make a very large batch of this and freeze it in plastic containers.
Cream Soup Substitute II
INGREDIENTS:
2 cups dry milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes, (optional)
1 teaspoon dried leaf thyme (optional)
1/2 teaspoon dried leaf basil, (optional)
1/2 teaspoon dried leaf oregano, (optional)
1/2 teaspoon ground marjoram, (optional)
1/2 teaspoon pepper
2 to 3 teaspoons butter
PREPARATION:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup.
The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking.
I am starting a category with our favorite foods. I love good food and don't mind at all cooking it. Since we HS and I don't work, I have had to become very creative with our food budget in order to be a helper to my Beloved. Today is such a sweet day in our house hold (anniversary). I think it will be nice to start with something very sweet as my first recipe here.
My husband loves Pecan Pie, and he is partial to mine. This recipe is the simply the best! I have tried a couple of different ones, but to us this one is worth a Blue Ribbon. Because of the price of pecans, I usually bake this pie for very special occasions. I wish you could have a piece with us! Enjoy it!
Pecan Pie
1/2 stick (1/4 cup), butter *
1 cup light-brown sugar
1 cup white corn syrup
3 eggs, beaten well
1/2 teaspoon salt
1 tablespoon flour
1 teaspoon vanilla
1 unbaked 9-inch pie shell
1 cup pecans halfs *
Cream butter and sugar together. Add syrup and whip light. In a separate bowl, whip the eggs and salt together until light and fluffy ( I don't fuss with this too much because the eggs make it puff-up too much during the baking process and always runs all over my oven) Combine the eggs with sugar mixture along with flour and vanilla. Mix well and pour into pie crust. Sprinkle pecans on top and bake at 350 degree oven for 50 minutes.
*HINT:
*Do not use margarine or shortening it completely changes the flavor of this pie. Do not decrease butter amount either.
* The recipe calls for 1 cup, I like to use about 1 3/4 cups. 1 cup whole pecans for the top and 3/4 cup crushed which I add along with the other ingredients.
This Blog is about my life and the different adventures that I experience being a wife, homeschooling mother, homemaker, friend, and daughter of the king of the Universe. I am a follower of Yeshua (Jesus' name in Hebrew) He was born a Jew and lived as a Jew on this earth. It's because of him, and his incredible love towards me, that my ashes were turned into beauty.
I'm a native of Brazil. I have been married to my DH, for 22 years. We met while he was there on a Mission's trip. We have one wonderful 13 years DD.
. I am going to drink some more tea and rest a bit more, for I still get very tired. 
..... I thought I would share a recipe also.
