Jocelyn's giant bubbles

You will want to increase all ingredients for a huge crowd. Plus a large enough container because of the wands you will be using.   

See below for how to make the wands. 

Ingredients for Bubble Solution:

• 1 heaping tablespoon baking powder (find online here)
• 1 heaping tablespoon guar gum (find online here)
• 1 cup blue Dawn dish soap (find online here)
• 1 gallon (16 cups) water

How to Make Bubble Solution for Giant Bubbles: 

Step 1: In a large bucket or pot, whisk together dish soap, baking powder, and guar gum until all lumps disappear. Remember, it has to be bigger than 1-gallon size because you will be adding a full gallon of water to this mixture.

Step 2: Add water. I found it’s best NOT to use hot water with this recipe because it ended up making all the ingredients clump up and it didn’t mix well for some reason. Also, I found gallon-size twist-top containers at the Dollar Tree and have been using those to store and transport my bubble solution since I’ve been making 3+ gallons per week.

Step 3: Gently whisk all ingredients approximately 10 seconds or until well mixed.

Step 4: Let mixture sit in container overnight or up to 24 hours before using. This final step is important! If you try to use this bubble solution right away, it will not do nearly as well as if you wait. I have done it after an hour or so and it has worked okay, but overnight to 24 hours will give you the best results! I have learned that it is normal for the mixture to separate after sitting overnight. No worries. Just give it a good stir or shake before using and you will be fine.

Materials for Bubble Wand for Giant Bubbles

• 2 sticks approximately 6-12 inches in length (I used the full length of  te dowel rods)
• Cotton string or yarn (all recipes I’ve read have emphasized it needs to be cotton)
• Metal washer or similarly heavy bead

How to Make a Bubble Wand for Giant Bubbles:

Step 1: Tie the top of the sticks together with string approximately 12-18 inches in length.

Step 2: Then tie another length of string to the top of one of the sticks (“Stick A”). This string should be approximately twice the length of the first string.

Step 3: Thread the washer/bead onto this second string, and tie the other end of this string to the second stick (“Stick B”). When you hold up the two sticks, the string should form a triangle with the washer at the bottom. Some tutorials suggest threading on the washer and then tying a knot just above it in order to hold it in place at the bottom of the triangle. I haven’t found that necessary, but it’s not a bad idea.

Step 4: Wrap rubberbands around the tip of each stick to prevent the strings from sliding off when they become slimy with bubble solution. This step is optional, but highly recommended. I learned this the hard way after several students’ strings kept sliding off their sticks!

remember that the longer you make your strings, the larger your triangle will be, and the larger your bubbles will be. If your strings get super long, you may need to use longer sticks. I used these wooden skewers because I didn’t want to buy special sticks and I randomly happened to have a whole pack of them in the trunk of my car (life of a pediatric occupational therapist!). I have seen video tutorials that recommend using wooden dowels from the hardware store for larger bubble wands, and I have even seen one tutorial that uses full-length fishing poles (yes, you read that right, fishing poles) as giant sticks for GINORMOUS bubbles! Watch that one here. It’s pretty amazing.

***Robert and I used the dowel rods and rather than tying the string to the ends or adding the eyelets, we drilled holes in the top of each dowel and inserted the cotton rope thru that.  Worked perfectly!

How to Form Giant Bubbles:

Step 1: Put bubble wand sticks close together, slowly lower them into the bubble solution until all the string has been immersed, and then slowly lift the sticks and string up and out of the solution.

Step 2: Gently pull the sticks apart so the string makes a triangle shape, and let the breeze blow through the triangle to create giant bubbles! If there is no breeze, you can gently blow into the triangle to create bubbles, or you can walk with the sticks to create wind and bubbles.

grandma Holman and gunner's cucumbers

 THINLY slice cucumbers (peeled if skins are thicker)

add to a bowl with water and sugar (for me the more sugar the better)  Allow the cukes to sit in this mixture for at least an hour so that the water allows the 'pores' to open.

Then add Apple Cider Vinegar and allow to sit for another hours to so.  Taste test and if need be add more sugar.

FOR A MORE MEASURED RECIPE USE PAM BARLOWS.  She adds more things and freezers her and they taste exactly the same and are delicious.

7 cups  thinly sliced cucumbers, not peeled 1 cup  sliced onions 1 cup  sliced green peppers 2 cups  sugar 1 cup  cider vinegar (apple Cider)_ 1 teaspoon  salt 1 teaspoon  celery seeds 1 Mix together the cukes, peppers, and onions 2 Mix the other ingredients. 3 Pour over the veggies. Stir. Set 24 hours in frig 4 These can be frozen.

MG Classic Canadian Butter Bars

Classic Canadian Butter Bars
If you don’t like butter tarts, then you’ve never had one. The classic Canadian mini tart made into bars are especially easy and feed a crowd in short time. If you like pecan pie but without nuts, this bar is for you. Totally addictive! I feature a classic tart crust for these bars but if you had pie dough on hand, that would also work.

 

Bottom Layer

1 cup unsalted butter, softened
½ cup confectioners’ sugar
1/8 teaspoon salt
2 ¼ cup all-purpose flour

Filling
½ cup unsalted butter, melted
1 cup light brown sugar, firmly packed
2 tablespoons flour
¾ cup dark corn syrup
4 eggs
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
Tiniest pinch salt

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray. Preheat oven to 350 F.

For the bottom later, in a bowl, blend the butter with the icing sugar. Add in salt and flour to make a thick batter. Chill ten minutes and then pat out into pan. Place pan on baking sheet and bake 15-20 minutes. Remove from oven while making filling; leave oven on.

In a mixer bowl, blend the butter, brown sugar, flour, corn syrup, eggs, vanilla, lemon juice and salt well. Pour into the bottom crust and place in oven. Bake until just set 30-35 minutes.

Cool to room temperature and refrigerate for at least an hour before serving. Cut into squares.
Makes 24-30 bars, depending on size.

 

breakfast bars

 https://www.iheartnaptime.net/cereal-bars/

to be written out soon. dawn

YUM YUM SAUCE

 1 cup mayo

2 T tomato paste

1 T rice vinegar

1 t paprika

1 t garlic powder

1 T sugar

1 T melted butter

salt and pepper

2-3 T water

Mix all ingredients and add water to desired consistency.

refrigerate for 2-3 hours.  then allow to warm to room temp.

Makes 32 Tablespoons

Adelle's Orange & Almond Granola

 I'm making this for the first time as I type this up.  It smells so fresh. Even raw it tastes refreshing!  Thanks for sharing this recipe with me, Sis. Barrett!  xoxo

Ingredients:

2 teaspoons orange zest (from about 1 1/2 oranges, preferably organic)

2 tablespoons sugar

4 c old fashioned rolled oats

1 1/2 c raw almonds

1 teaspoon fine sea salt (3/4 tsp if you use table salt)

1 taspoon ground cinnamon

1/2 cup extra virgin olive oil or melted coconut oil

1/2 cup honey or maple syrup

1 tablespoon vanilla extract

3/4 c raisins, preferably golden

Directions:

1. Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.

3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon, and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla and mix well.

4.  Pour the granola onto your prepared baking sheet. Spread the granola intoan even layer. Bake for 19-23 minutes, stirring half way, until the granola is turning lightly golden in color. The granola will crisp up as it cools.

5.  Let the granola cool before stirring in the raisin sand breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1-2 weeks, or keep in the freezer for longer shelf life.

**I used melted coconut oil b/c it's so yummy. I think I'll be using craisins too.

rice pilaf oh wow!

https://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729

INGREDIENTS

• 1 cup 

  long-grain white rice

• 1 tablespoon 

  extra-virgin olive oil or butter

• 1/2 medium yellow onion, diced
• 1/2 teaspoon 

  fine salt

• 1 3/4 cups 

  chicken broth, vegetable broth, water, or a mix of water and broth

Rinse the rice: Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.

Cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.

Toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.

Add the broth or water and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.

Cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.

1. Steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes

Fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.

MG cinna-bon cinnamon rolls

These really remind me of Cinna-Bon cinnamon buns. There's something about the tender dough in this recipe that has to do with the cake mix that makes them so easy to roll out and the final product is closer to a cinnamon pastrythan a sweet bun.

Sweet Dough
2 1/2 cups warm water
2 tablespoons instant yeast
1 box yellow cake mix (1 pound)
2 cups bread flour
3 1/2 cups (approximately) all-purpose flour

Filling
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon cinnamon

Glaze
2 cups confectioners' sugar
1 teaspoon pure vanilla
3 to 4 tablespoons milk

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking pan.

In a large mixer bowl, whisk together water and yeast and let stand 2-3 minutes.  Stir in cake mix and most of flours (retain some all-purpose). Knead with a dough hook until smooth and elastic, about 8-12 minutes, adding in more flour as required. Form into a ball, place in a lightly greased bowl.  Cover and let rise until doubled, about 30-45 minutes.

Gently deflate dough and remove from bowl.

On a lightly floured work surface, roll out to a rectangle of about 15 by 20 inches. For the filling part, spread the softened butter evenly over dough. Dust with sugar and cinnamon. Roll out into a log and cut in one inch slices. Place the pieces in the pan. Cover lightly with a large plastic bag and let rise until almost doubled in size, 60-90 minutes or refrigerate for a cool rise, overnight.

Preheat oven to 350 F.  Bake until lightly browned (30 to 35 minutes and center seems baked (and not too mushy, otherwise continue baking, ensuring it does not dry out on the edges. You can lower the temperature and bake a little longer for even baking).

Cool slightly. Make glaze by whisking together ingredients until you have a thick but pourable or spreadable glaze. Drizzle over rolls.

Makes about 1 dozen large 

Hayley's Italian Pasta Salad

 We had 2 celebrations for Memorial Day in our home today. My friend, Hayley Bennett, brought this to dinner. It was wowzers and great!  She left some for us...and Joshua, our summer intern ate so much of it!  He said it was one of his top favorite meals...pasta salad.

Ingredients:

• 3 cups tri color rotini pasta...cook for 10 minutes in salted water. Set aside to cool while you chop up the following.
• 1/2 small red onion
• 1/2 green bell peppers
• 1/2 red bell peppers
• 1/2 orange bell pepper
• 1/2 yellow bell pepper
• 1/2 cup black olives (Hayley wisely omitted.)
• bunch of fresh parsley
• 1 cup diced mozzarella cheese
• 1 cup grape tomatoes
• pepperoni
• hard salami

Dressing:

1/2 cup extra virgin olive oil

1/2 apple cider or red wine vinegar

2 T Italian seasoning

 1 T salt 

2 grated cloves of garlic

1 tsp black pepper

1 T Dijon mustard

1 T honey

1 tsp red pepper flakes

https://www.youtube.com/watch?v=_TXkTZ79r_o

Cabbage and Noodles

 This is all guesstaments on amounts but I'll give you an idea.

Cook the noodles in boiling and salted water while frying the bacon, being sure to save the FAT

1/2 package bacon, fried in electric skillet,     RESERVE THE FAT IN THE PAN    

I cabbage head sliced and then cuz up into pieces, but not small

   add to the bacon grease and then add more if you save the fat throughout the year. Put the prepared cabbage into the bacon fat and fry til somewhat sort and browned a bit.  

1 large onion sliced and diced large  ADD the onions next.  do not add the onions with the cabbage or the cabbage will not brown up niceley.

Stir together

1 bag of flat or curly noodles, egg noodles, Hluska noodles.

Chop the bacon into good size pieces and along with the drained noodles add to the frying pan.

Salt and Pepper to taste.

Empire's Lucy's Artesian Breadsusa

 2 t. Yeast

2 cups water

3 cups all purpose flour

2 T salt

combine and knead.  cover with cloth for 6 hours.

flour a Dutch Oven and place the dough in the pan.

Bake at 450 with lid on for 40 minutes. Remove the cover and bake 15 minutes more.

Betty Franklin's Danish

While I have never met Betty Franklin, I have been blessed by her culinary prowess and generous spirit to share these recipes which are now considered "family recipes."  The following is taken from my mother's NaNoWriMO novel, The Dough Also Rises (as do my friends):

And this novel would not be complete with(out) Betty's Danish recipe. These are so easy to make, especially if you've tried/Mastered her Croissants. Start these in the morning the day BEFORE you want them. Adjust the time line and you'll them the next day.

Betty Franklin's Danish

Mix in a large bowl:

1 1/4 c. flour

1/2 c. sugar

1 1/2 tsp salt

2 T cornstarch

1 1/2 tsp grated lemon peel

2 T yeast

1/4 cup dry milk

Add and beat 2 minutes at medium speed of mixer:

 1 1/4 c. warm water

1/4 c. warm margarine

Beat in and then beat 2 minutes on high speed:

2 eggs

3/4 cup flour

Stir in and stir until blended to stiffen batter:

1 1/2 to 2 c. flour

Cover bowl with aluminum foil. Chill 1 hour in fridge. (Let's say 9am on first day.)

Meanwhile:

Spread 1 1/2 c. margarine onto wax paper into 10x12" rectangle. Chill for 1 hour. (It's easiest if you cut the margarine into 1 T pieces and lay out on wax paper and then with a spatula, gently spread them into a solid piece.)

Roll chilled dough on lightly floured board into 12 x 16" RECTANGLE. Place margarine slab on center third of dough.  Fold dough over margarine. Give a quarter turn. Roll to 12x16" rectangle. Fold as above. Turn, roll, fold once more. Chill for 1 hour (11:30am on the first day.)

Repeat rolling, folding, chilling two more times; refrigerate overnight. (till 9pm of the first day)

Divide in half. Roll half into 15 x 6 " rectangle. Cut into 12 long strings...1 1/2 x 6" strips. Hold each end of a strip and twist each end of strip in opposite directions and then twirl around to form a circle, looks sort of like a snail. Seal ends well. Place on greased baking sheets. Cover lightly with plastic wrap. Refrigerate overnight. (This will be overnight of the first day. Awaken in the morning to finish.)

Combine:

1 egg white

1 T. water

Brush on rolls. Bake for 375 degrees for about 20 minutes til done. Cool on wire racks. Frost with confectioners sugar icing. Top with a cheery from a can of cherry pie filling for color.

 

Garlic Aioli

 Yummy!

3/4 c mayo

2 1/2 T lemon juice

3 cloves of garlic minced

1 tsp salt

1/2 tsp fresh pepper

Mix, cover & chill foe at least 30 mins before serving. Was Great on BLT sandwiches with home made sour dough bread! Good for dips, burgers, tater tots!