Saturday, December 7, 2013
Oh Maybelline! (and other tidbits)
I never thought it would happen. Not before the snow arrived, nor afterwards. Okay, so I named my dryer - Maybelline. Don't you?
She's back to work! Yay! No more fighting weather and birds. I, of course, will use the clothesline all winter when I can, but it is most comforting to know I have a way to dry large items now. Phew!
Just in case you want to know, my washing machine is named "Willy."
Update on Winter Rain Barrel Care:
An update on preparing our rain barrels for winter. Well, Hubby said drain them 1/2 way, but the more I researched, the better we are to drain them completely. I also flipped them all upside down, so they can't retain water throughout winter. I did not bring them in, as warm and dry temperatures are bad for them. I could take them to the barn, where they would stay cold, but what's the point, if I can simply flip them over, right?
So...that's my take on winter rain barrel care. I'll let you know if my decision was worthy next spring.
Update on new recipes:
I don't have a photo, because they devoured the peanut butter cake. Do you remember book I checked out of the library, Pioneer Lady's Country Christmas? I wrote down the recipe and made it. Delicious! It's wonderful without the frosting too.
Martin's Peanut Butter Cake
(from Pioneer Lady's Country Christmas, by Jane Watson Hopping)
3 cups of sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract (I used my homemade vanilla)
1 cup milk (I used organic)
2 eggs (I used our farm fresh eggs)
2 cups, packed, light brown sugar
1 cup peanut butter (crunchy perferred), at room temperature (I had creamy on hand, so I used that)
1/2 cup butter, margarine, softened at room temperature (I used organic real butter)
Simple Powdered Sugar Glaze (page 24 in the book) or Fudge Frosting (page 61 in the book), optional
Preheat oven to 350°F. Grease a 13 x 9 x 2 inch baking pan; set aside.
Into a medium-size bowl, sift together the flour, baking powder, and salt; set aside. Add the vanilla to the milk; stir in the eggs and set aside.
In a large bowl, combine the sugar, peanut butter, and butter, beating until light. Stir in the flavored milk alternately with the flour mixture, beating after each addition. Turn int the prepared pan. Bake until golden brown and firm to the touch. About 45 minutes.
Remove from the oven and let cake cook in the pan set on a wire rack. Serve frosted or unfrosted with piping hot coffee.
Note: This cake is thick and rich. Although the recipe calls for a "13 x 9 x 2" pan, I think I will make this in a large sheet pan next time (adjusting the baking time). It's a very dense cake if you make it in the pan is calls for. I think I'd make it in a 13 x 18 x 1 inch pan maybe? If you find yourself using a lot of peanut butter this time of year (for baking goodies), use some to try this recipe. Next time I will add frosting to it. For Hubby's birthday, I may even sprinkle some chopped peanut butter/chocolate candies on top too.