Posts Tagged ‘giveaway’





Getting Down To Business: A New Give Away!

Monday, April 1st, 2013







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Nasty Ol’ Shipping

But There’s a Giveaway!



Everything is back to normal. We’re back to work and all WAS going well until the big press died. Now, it is lying in pieces, looking like a destroyed robot from Star Wars. Mr. Fix-It is doing the surgery but a thermonuclear discombobulator is needed and the only one that could be found must be ordered from…where else?…China. Actually, it is called a heat resistor thingy. Evidently, it’s an important thingy, too. Ah, technology!


We have had a number of emails just recently, dealing with the subject of shipping. Personally, shipping is the bane of my existence. I wish that we could ship everything to everyone for free. But alas, I don’t do the lottery and haven’t won any millions so we can’t afford to give away the farm. Shipping expense is a reality with which Creating Concepts, Enterprises must deal. And on top of everything, unfortunately for all of us, shipping costs have gone up. We do not use UPS or FedEx because their charges for the size shipments we send out are ridiculous. In fact, their charge can be as much as $15 over what the US Postal Service charges us. And so, we use the US Postal Service Priority method almost exclusively. For international orders, First Class is used. First Class packaging is not available for the states. Everything is done by weight and for online orders, PayPal does its best to estimate as close as possible to accurate shipping charges. Sometimes, it misses the boat and nearly always it goes against us rather than the customer. In fact, we were rather sick awhile back when an order to Australia was estimated at $11 by PayPal and the actual shipping cost us $22.50. Not good. The fact is, shipping is high. Phone orders are more of an exact science for us because as soon as an order is processed and ready to ship, the customer credit card is charged with the exact amount on the shipping label. If you plan to order, doing so with a credit card by phone at 405-275-5639 will be the most accurate route.


I, personally, feel badly when someone is unhappy with a shipping cost that they perceive is too high. A larger Oklahoma Pastry Cloth™ or multiple pastry cloths can be heavy and so cost more to ship. The mixes add up in weight as well. It doesn’t matter what box or bubble mailer is used, the weight is still the same, the location is assessed and the price goes up accordingly. Our Oklahoma Pastry Cloth™ is made of a heavy weight cotton, unlike the cheaper, lighter brands, so that it will last for years and years. It is not meant to be a throw away item but is meant to be a family treasure.


So hopefully, this will better explain our shipping policy. I understand the groan of financial agony when a customer sees that shipping charge. It seems too high. But in order to use the US Postal Service, we have to pay the price – their price. We appreciate your understanding.


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It’s time for another giveaway! And this is no April Fools joke. Since canning season is just around the corner, we are giving away a nice set of canning tools ready to be used! Starting today, leave a comment on any of the blog posts and you will be entered. If you have never posted at the blog before, don’t worry if your comment does not show up immediately. New posts must be approved by the moderator and then your post can be seen. The drawing will be two weeks from now on April the 15th – TAX DAY! Yayyyy. Good luck to everybody!!



Happy Entering!



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We Have A Winner!

Wednesday, February 13th, 2013







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Congratulations!!!


The evening of February 11th saw the fanfare of our drawing for the February Valentine’s Day Giveaway. And….drum roll please…we have a winner. Say “Congratulations” to reader Micheala Johanson of Ohio. She has won the basket of our handmade, Castile, goat milk soaps and has made her choice of our two minty ones: Eucalyptus/Tea Tree and Peppermint (with hand rolled oatmeal) and also a bar of Rosemary/Peppermint with real, rubbed sage grown right here at the Oklahoma Pastry Cloth™ gardens. A scrubby is included and all is wrapped in shrink wrap packaging with a big, gingham bow. Micheala’s gift is already winging its way to Ohio and she will be soaking in a tub with lucious soaps soon! Thanks to all of you for entering and watch for the next giveaway coming up in March, just in time for St. Patrick’s Day!!


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Happy Valentine’s Day!



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Enter The Valentine’s Day Giveaway!!

Thursday, January 31st, 2013







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Good, Clean Fun!


It’s nearly February and time to start thinking about hearts and flowers and smelling good because you took a bath. It’s hard to have a Valentine if you aren’t clean and you don’t smell good. So I am going to help you out in that department. For our Valentine’s Day Giveaway, the winner will receive a heart decorated basket with a shower scrubby and choice of two 4oz Prairie Blessings soaps. Yep. The winner gets to choose whichever soaps desired. Of course, the winner can use this as a gift for his or her Valentine to make THEM smell good!!


Our soaps are made right here by our hands (and with stainless pots and stuff) of hand rendered pure tallow, olive oil, coconut oil and infused with pure, steam-distilled essential oils, organic herbs and spices, fragrance oils and flower petals. Just leave a comment below and at any following posts until February 11th when the winner will be chosen. Good luck to everybody! (And if you don’t win, you can still purchase the soaps so you can smell good too.)


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Happy Entering!



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Christmas Giveaway!!

Wednesday, December 5th, 2012







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It’s Cookie Time!!


OK!!! Time for a giveaway. Yes, it is. Tis the season to be jolly and that time to give stuff, right? Well, I think that you are going to really like this “stuff”! Leave a comment below or on any posts until December 19th and you will be entered to win a lovely set of cookie cutters that you can use to create the coolest cookie Christmas tree. But on top of that, you will also win a bag of our Aberdeen Shortbread Cookie Mix, which makes the most lucious and buttery shortbread and can be found at the shopping page. The drawing will be held on the 19th. So get to commenting and maybe you will be our lucky winner!!! Ho, ho, ho!!


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Happy Entering!



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Fall Giveaway

Monday, October 15th, 2012







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Enter Often!!


It’s time for a new giveaway and since it is Fall, I guess we’ll call it our 2012 Fall Giveaway! And since Fall means cool nights, football games and food, I’m thinkin’ fresh, hot bread is the order of the day. So, comment here or on any other post until Novemeber 1 and you will be entered for two large packages of our Frontier Fixin’s bread mixes. These savory breads are great with spicy cheese spreads, meats or pestos or just plain ol’ butter. So enter as many times as you wish by commenting!! Good luck.


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Our Frontier Fixin’s Yeast Breads are savory and moist.




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Cooking from the 1930′s IV

Monday, April 16th, 2012





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Refrigerator Cookies


First order of business: It’s time for another Giveaway, don’t you think? Mother’s Day is coming soon and I’m thinkin’ some mother should get a tea package to celebrate her special day!! And so, starting today and through May 4th, leave a comment and your name will be thrown into the hat for a drawing on May 5th. The winner will receive the package pictured below: A Tea-For-Two teapot, a cute tin of one of our signature teas with tea infuser and a package of our wonderful Victorian House Scones. Sound good? Great! Start commenting on posts and enter early and often.


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Second order of business: Patrice Lewis over at the Rural Revolution, who has so kindly linked to this blog, has produced a series of E-books on canning and country living that are handy indeed. Since they are only $1.50 each, they are so affordable and since they are around 20 pages each, are easy to print off to keep at your fingertips. You can order Patrice’s booklets here.

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OK, so for a past number of posts, I have been sharing handwritten recipes, from my grandmother, that are recorded in a 1931 edition of the Rumford Cookbook which was put out by the Rumford Baking Powder company. This week, I tried another one of those recipes and Mr. Fix-It gave a big thumbs up. As usual, my grandmother only wrote down the ingredients with a few mixing instructions, but this time she did give a baking time and the instructions to use a “moderate” oven. I figured that would be around 350º. My figuring was correct!


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I have also been including some exerpts from a book that my father wrote, called Sailing Down The River Of Memories which is about his growing up years in the 1930′s and 1940′s. The following exerpt, I thought, would be fun for those of you with children. It seems that in today’s fast-paced, technology-permeated world, we’ve forgotten some of the simple games of the last century. And I will say that some of those games were pretty rough!


Flying Dutchman – Players held hands in a circle while one couple who was IT walked counterclockwise outside the circle. When they hit the joined hands of two players, both IT an the other couple then ran in opposite directions around the circle trying to be the first back to the opening in the circle. The losers became IT. When I was about seven, Treva Scott, who was older than I, and I were tagged. She got ahead of me as we ran and the heel of her shoe hit me in the mouth, knocking four front teeth loose. Fortunately, they were baby teeth. I’ve heard of a person “putting his foot in his mouth” but never of someone else doing it.
Mumble Peg – A knife with a long and a short blade opened on one end was needed. The knife was opened with the short blade out straight and the long blade at a 90-degree angle. The player put the long blade touching the ground and fipped the knife into the air. The game was played two ways. In one, points were given when the short blade stuck into the ground, the long blade stuck or both blades stuck. In the other, the winner had to stick the knife all three ways – long blade into the ground, long and short blade into the ground and the short blade in with the base of the knife resting on the ground making a triangle. Sometimes, we flipped the knife off of our wrist or hand.
Leap Frog-One boy leaned over with his hands on his knees while a second boy ran up and putting his hands on the bent back, vaulted over him. Sometimes several boys would line up about three feet apart and the jumper tried to jump all without stopping or breaking rhythm. The real challenge was to vault over two or three boys who leaned over one another.
Indoor Games-We played many indoor party games such as “poor pussy”, “heavy, heavy hangs over your head,” “odd or even,” “I see something you don’t see” and “hot or cold”…
Dropping Clothes Pins into the Milk Bottle-Milk came in long-necked quart milk bottles with the opening about one inch in diameter. We took three straight clothes pins, stood above the milk bottle and tried to drop the pins into the bottle.
Just like Me-This game was popular with adults who liked to pull it on a young child. Interesting enough, some children liked to play it over and over again.
Leader: You have to say, “Just like me” after anything I say. Ready?
I went upstairs.
Child: Just like me
Leader: I walked down the hall
Child: Just like me
Leader: I came to a door
Child: Just like me
Leader: I went in the room
Child: Just like me
Leader: I looked in the mirror
Child: Just like me
Leader: I saw a monkey
Child: Just like me
No adults needed-I guess one thing that made our play “ours” was that it was something WE did. No adult was needed. We made a lot of the things we played with such as kites, boats, stilts, balls. When we wanted to play baseball, we got enough boys together, found a ball and bat and played. We didn’t need a coach to teach us how to hit or pitch. We learned by playing. No adult stood on the sideline shouting at us for making an error or for not hitting a home run. Playing with friends was the main thing.



Update:I have to add a note that was sent to me from my cousin – daughter of my father’s sister. It was just too neat not to share:
“I’ve enjoyed reading your take on Grandmother’s cookbook. I remember the recipe on back of the letter, but I never even thought of trying it-or the red devil’s food, even though I know Mom made it bunches of times. She said she started making it at age 12 and that became her specialty for Hightower family gatherings. Last night she said sometimes she would make it and a white cake, then marble the two batters in a tube pan. She said it was always a hit when she did that and that it made a very large cake!

Your mention of the letter with the recipe on the back reminds me Mom said that when Granddad was self-employed or looking for employment, Grandmother would type his letters. She taught herself to type with an instruction book like Mom used in high school that she got from Aunt Helen. She always kept a dictionary handy because she was so concerned that she would misspell something. Our grandmother was a hard worker! I don’t know how old she was when the was cashier at Aunt Ruth’s store in Pittsburg but I know she wasn’t young. Mom said Grandmother worked wherever they moved. I do remember her working in a candy store in Indianapolis. That would be the one I would remember!! Also from your dad’s writing, the Just Like Me rhyme reminds me of her. I can still hear us laughing when she did it with me. Just last week, I was reading a nursery rhyme book to Ben and that was in there. So I played it with him the way our grandparents did with us, and we laughed ourselves silly. He wanted to do it over and over.”

So, on to making cookies that would have satisfied that crew of busy boys! Grandmother T. only has “Refrigerator Cookies” written in the corner of the paper on which she recorded this recipe. The fun part is that it is on the back of a letter that my grandfather had written to some company, applying for a construction foreman’s postition. Back then, a resume was just a list of past postitions in a one page letter! I think that you will like these cookies and the only addition I can see making is chocolate chips! I know. With me, it’s always chocolate! But they really would be good in the cookies.


Old-Fashioned Refrigerator Cookies



1 cup shortening (I used 1/2 cup shortening and 1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 well-beaten eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon salt
1 teaspoon soda
3 cus quick cooking oatmeal
1/2 cup choped nuts


Printable Recipe

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Add shortening or shortening and butter to a large mixing bowl.


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Add brown sugar


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And the granulated sugar


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Thoroughly cream shortening and sugars. Add beaten eggs.


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And vanilla and mix well


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Add flour and mix


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Add oatmeal. We roll our own oats so I used that even though it calls for “quick cooking” oats. It worked great.


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Add nuts. Of course, I had to use my grandmother’s nut chopper from her vintage kitchen!


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Shape the dough into rolls. I made the dough into two rolls, but I suggest making three. The cookies were really, really big with the two rolls.


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Wrap the rolls in wax paper and chill thoroughly or overnight.


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Slice cookies about 1/4″ thick and place on an ungreased cookie sheet. Bake at 350º for 10 minutes.


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Just a note: Leave LOTS of space between your cookies. Otherwise, you get a sheet of cookies!!


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The second batch worked much better!! I used parchment paper on my cookie sheet and put plenty of space between the cookies. They came out perfect. Yummy! I’ll be adding the chocolate chips next time!



Happy Baking!



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A Bread For Everything

Friday, March 2nd, 2012





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It’s Quick And

It’s Easy!!


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Don’t forget to comment below to enter the drawing for these wonderful and unique bread pans!!


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Quick and easy is good, right?! Well, I guess taste has to come in there somewhere! Reader and FB fan, Penny, shared a wonderful recipe that’s quick AND tastes good, located at the lovely blog The Italian Dish. It looked so interesting that I had to try it. Since there is a giveaway going on right now for bread pans that require a good, crusty recipe, I figured this was a great time to post one. Though this recipe works best on a baking stone, I can see it working equally as well in the bread pans for the drawing.


I’m going to digress a bit first. You know me and my memories…well, I’m going back there again. And I’m going wayyyy back! I’m remembering my childhood when, I believe, I was in the fourth grade. I thought I was a big dog back then and because I was the oldest child, I guess I was!


My family was in Quebec’s Gaspé, at Bonaventure Island, staying in a tiny cabin warmed with a potbelly wood stove. My mom had put a pot of beans on the stove, to cook, and we kids had ventured out to watch the sea smash against the rocks below the cliff on which we stood. Oh yes, and I had this hat. It was one of those tourist hats that looked like a sailor cap, but that had embroidered across the front, turned-up rim, “Bonaventure Island”. I thought I looked cool, but what does a fourth grader know?


Earlier that day, while driving the countryside, we had been amazed to see women in front of their homes, taking hot bread out of large, brick ovens that had been built alongside the road. These French-speaking ladies offered their breads for sale and we had stopped at one such oven to purchase a large, hot and crusty loaf. I can still remember the smell enveloping us inside our trusty Rambler station wagon as we headed toward the cabin. The day was finally made even more special for me because my mother gave me money and let me walk, all by myself, down to the little town to purchase a pound chunk of butter to slather on the bread. I don’t think beans and French bread have ever tasted so good since.


And so, it was as I was baking the round loaf that is the result of the recipe following, and then tasted the first slice with its chewy, crusty exterior and soft, yummy center that those memories came flooding back. It tasted just like that bread so many years ago! So I have found a new favorite bread that is as good with a turkey sandwich, bistro style, as it is with a huge plate of ravioli. And talk about easy. It just doesn’t get any easier than this! So give it a try! And by the way, I showed you how to make Sourdough Bread in a past post. This bread takes on the same qualities without all the work.


Easy Artisan Bread


  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated fast acting yeast (two packets) I used SAF yeast
  • 1 1/2 tablespoons kosher or other coarse salt (I actually used sea salt because that was all I had…worked great)
  • 6 1/2 cups unsifted, unbleached all purpose white flour (I used a combination of King Arthur bread flour and home-ground whole wheat flour)
  • Aluminum foil pie tin or cake pan filled with a cup of water


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    Your water should be around 100º. In a large bowl (this one is 8 quarts and a 4 or 5 quart one would be easier to handle) or a large plastic container with a lid, add the salt to the water and sprinkle the yeast over the surface.


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    Add the flour. You don’t even have to proof the yeast. Of course, as I thought about this, you are in a world of hurt (and out some flour) if your yeast is no good, so I may go ahead and proof the yeast from now on.


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    Stir the dough with a wooden spoon until everything is evenly moistened. The original baker noted that she went ahead and used her Kitchenaid mixer to do this step. I will too, next time! Note: You do not knead the dough


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    If the dough is in a plastic tub, cover with the lid, but do not snap down all the way around to allow the gasses to escape. I put plastic wrap loosely around the top of my bowl. Allow to rise in a nice warm place for at least 2 hours.


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    The dough should be nice and bubbly and starting to smooth on the top. You can use the dough anytime after this step, but refrigerating the dough until it is cooled down makes it less sticky and easier to work with. I refrigerated mine overnight and even waited until the next afternoon to make the bread. And any dough not used remains refrigerated.


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    When you are ready to make the bread, pull some of the dough up and cut it off with a pair of scissors. Choose the amount you need for the type of loaf you will make. Here, I am making boules, but you can make a French loaf or baguettes too.


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    Shape the loaves by pulling the sides down and under to make the top as smooth as possible. It doesn’t matter what the underside looks like.


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    Place the loaves on parchment paper, either on a cookie sheet that has no sides or turn a cookie sheet upside down and place the parchment paper and the loaves on the bottom. The purpose of this is so you can slide the parchment paper and loaves onto a baking stone later. Allow the loaves to rise for 40 minutes. It said that there is no need to cover them with a damp cloth, but here in Oklahoma, we are so dry that I felt a damp cloth was a must. It worked great.


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    About 20 minutes into the rising, turn your oven on to 450º and place a baking stone on the middle rack to heat for 20 minutes. As you can tell, my baking stone is well-used!! The bottom rack will be used to hold a pan with a cup of water in it to steam the bread loaves. If you don’t have two racks, use a pan that can sit in the bottom of the oven without disturbing the heating elements.


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    When the bread has risen, sprinkle flour on the top surface of the risen loaves and score the tops to release some of the trapped gas so the loaves will hold their shape. You can do parallel slashes, cross-cuts or whatever you like to make the bread loaves look pretty. Now here is where I did it a little different from the instructions. I opened the oven door and placed the pan of water on the bottom rack of the oven and closed the door to let the oven heat back up to 450º. At that point, I opened the oven again and slid the parchment paper with the loaves of bread, gently onto the baking stone. Closing the door, quickly, the bread bakes for 30-35 minutes depending on the size of the loaf.


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    Remove the loaves and let them cool before slicing. They really are better after they have cooled, but I couldn’t wait and got a slice anyway. Oh yes. It’s good hot too!


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    After the loaves have cooled slice and serve. You can store your leftover dough up to 14 days and as it sits, the flavor will improve like sourdough. When you use up your dough, don’t clean out the container, but just mix right in with the leftover pieces to add to the flavor. I have decided to use one of my gallon crocks with a loose plastic lid over it to store my dough. It should get really tasty in there!



    Happy Baking!



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    Bread Makers’ Giveaway and Other Cool Stuff

    Tuesday, February 28th, 2012





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    All Kinds Of News!


    Sunday was beautiful this past weekend and the sun was shining, providing warm temps and a soft breeze. I heard the garden calling my name about 2:00 – well, actually, it was Mr. Fix-It beckoning me to the leaf removal/weed pulling – and so, I trundled to the rows of beds with hoe, rake and shovel in hand. I tackled the first bed (asparagus, blueberries and raspberries).


    Did you know that gardening is the best way to tell that you are totally out of shape and have been eating bon-bons in front of the tv all winter? OK, so I don’t eat bon-bons, but I dream about eating them and that is just as bad. Now I have sore thighs, achey joints and a twinge in my back and I only have three more beds to go! I should be in traction by the middle of March and I will be sure to let you know where to send the cards and flowers!!


    But in the meantime, I think we’ll have a new giveaway which will go through St. Patrick’s Day with a name being drawn that evening. This time, a winner will receive a set of awesome bread pans that are very unusual. One is a stainless steel number specifically for baking two loaves of French or Italian bread and the other is a perforated, non-stick pan for baking bagettes. Every bread-maker should have one!! So enter as many times as you like by commenting on this post and all following posts through the 17th.


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    Unique bread pans for the giveaway



    Also, I’d like to ask you to take a trip over to the shopping page to see some of the new things that have been added. I’ll give you a taste here, but you’ll have to run over there to see the rest.


    First, our Kierston has graduated with a degree in art from the University of Oklahoma and has put up a few of her paintings to be purchased. She is presently doing album covers for a variety of musicians and has been nominated for “Best Album Cover” at one of the country music awards celebrations. You can see her work by clicking on the “original artwork” tab.


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    “Oklahoma Hills”



    Next, a spectacular monogramming and seamstress company called Stitching Designs has created the most gorgeous tea cozies you ever saw. Heavy-weight, they keep tea hot in the tea pot for a really long time. The vibrant colors just make a tea service stand out. What a lovely addition to tea time!! There are two sizes available. Hop over to see the whole collection!


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    And finally, another addition to the tea gifts section is an exquisite, porcelain tea cup complete with porcelain tea infuser that fits inside the cup and a matching porcelain lid for steeping and keeping tea hot for a single serving. Embossed with a floral motif, each cup is edged in gold and nestled in the satin bed of a beautiful, decorative box. Each cup comes with a free tin of one of our signature teas and is the perfect and unusual gift for your special person.


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    These items will make great Mother’s Day gifts or birthday or graduation gifts. So take a look at the shopping page and don’t forget to comment below to enter the giveaway!! And join the blog at the right to follow and keep up with all of the giveaways coming up!



    Happy Shopping!



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    German Cooking

    Monday, February 6th, 2012





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    Pork Jäger Schnitzel


    Remember!! Comment at the end (below the blog box where it says in little blue letters, “comments” click on that and it takes you to comments and a comment box) in order to enter our giveaway. Drawing is Feb 13th. This time TWO people win one of the two identical packages – Pie tin set and First Out Pie Spatula. So comment early and comment often because every single time you comment, your name goes into the pot!!


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    ~~~~~~

    Have you ever had one of those days where washing the dishes is such a chore you just want to walk away and pretend they don’t exist?! Today started out as one of those days for me. I was tired when I got up today. Have no clue why – just tired. However, this morning, as I walked into the bedroom and contemplated the as yet unmade bed, a thought swept over me and I had to smile. “Consider it pure joy, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.” James 1:2-4


    So often we think of “trials” as some horrible illness or the death of a loved one or a car accident or bankruptcy, but the fact is, it says, “trials of many kinds” and being tired and energyless is one of those trials. The new mother with no sleep, feeling guilty because she doesn’t feel an overwhelming love for her newborn, as it screams for attention, is a trial. The man who knows he is supposed to get to work, be perky and love what he is doing, but doesn’t love what he is doing and could care less, is a trial. The housewife with a bed that needs to be made but looks more inviting as a place to lay down experiences a trial. And in all these trials, we are supposed to feel joy??


    I picked up a stray pillow and said a “thank you” to God for having that pillow on which to lay my head. It made me laugh a little to think of such a silly prayer. But then I thanked God for having a bed to make up and that went to a thank you for cotton sheets, a heavy blanket and lovely comforter to place on that bed. Pretty soon, I wasn’t feeling tired anymore, the bed got made and I ran in here to write this post. I’m thinkin’ somebody coined the phase, “attitude of gratitude”? It’s kind of amazing how your body responds to the mood of your soul. And so, I am trying to practice that “joy” that James was talking about because I really am so blessed that it’s a waste of time to feel otherwise.


    And of course, one of those ways that I experience joy is to create Mr. Fix-It a dinner which results in his sitting back, crumpling his napkin and giving a satisfied, “That was good!” I’ve made many meals that lack that response, but then the joy comes in the jokes that follow those disasters. And trust me, there ARE jokes. Mr. Fix-It says that he doesn’t compain about my cooking, though, because he has had his own mishaps. When the children were home and I was gone somewhere, he cooked a package of what he called, “mystery meat” that he found in the freezer, unmarked. He floured it and fried it and as the children tried desperately to cut what they viewed was a piece of leather, they grumbled and asked what it was they were not-so-joyfully struggling to chew. Somehow, Mr. Fix-It had discovered a several year old package of venison that had managed to escape being tossed. He felt lucky not to have poisoned himself and our progeny and gratefully accepts whatever I put in front of him! Now there’s a man of joy!


    Well, I thought I’d end up these three posts on recipes from other countries with a hearty meal that is easy and really, really filling and got a Mr. Fix-It, “Are there any leftovers?!” thumbs up. I showed you how to make your own Sauerkraut, here, and it sure goes well with this schnitzel. There’s just nothing like homemade sauerkraut!! Today, I’m showing you how to make a simple schnitzel with a wonderful, creamy gravy. It can be served with a savory, brown gravy, but I figured I would go the different route – of course!! Also, Jäger Schnitzel usually has mushrooms added, however, I decided to just serve the sauce plain. Next time, I’ll add the mushrooms!


    Pork Jäger Schnitzel



    4 boneless pork chops or 1 lb boneless pork roast sliced to 1/2″ slices or pork cutlets that have been tenderized at the store
    1/4 cup flour
    1/2 tsp garlic powder
    1/8 tsp thyme
    1/4 tsp freshly ground black pepper
    1 egg, beaten
    2 Tbsp milk
    3/4 cup fine dry bread crumbs – make your own with a couple of slices of bread toasted and ground in the blender
    1 teaspoon ground paprika
    2 Tbsp canola oil or olive oil + 1 Tbsp butter
    3/4 cup chicken stock
    1/2 teaspoon dried dill or 1 Tbsp fresh chopped dill
    1/2 tsp salt
    2 tsp corn starch
    1/2 cup sour cream or 1/4 cup sour cream + 1/4 cup yogurt
    1/4 tsp onion powder
    1/2 cup sliced mushrooms (optional)


    Printable Recipe



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    Trim fat from chops. Using a meat hammer, pound the pork chops to about 1/4″ thickness. Make sure edges are hammered nice and flat.


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    Mix egg and milk in a shallow dish and beat. In a separate shallow dish, mix bread crumbs and paprika and stir to blend.


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    In a third shallow dish (I use pie and cake pans), add garlic to flour


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    Add salt


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    And thyme..mix to blend


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    Meanwhile, in a sauce pan or skillet, mix chicken stock and cornstarch and bring to a slow simmer. Add sour cream and onion powder and whisk until creamy. Add mushrooms and stir (if using) Continue simmering.


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    Add dill


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    Stir until mixture is thickened to a gravy. Cover and leave on warm


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    Working with one piece of meat at a time, dredge cutlets in the flour mixture to coat both sides.


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    Dip into the egg mixture on both sides


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    And coat with the bread crumbs to cover


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    In a skillet, melt the butter with the olive oil or canola oil and heat on medium high heat. When oil is nice and hot, add cutlets. Brown and allow to cook about 3-4 minutes.


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    Turn cutlets and brown on the other side and cook for another 3 to 4 minutes.


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    Place Schnitzel onto plates and drizzle gravy down the center. Add a lemon wedge for squeezing juice over the schnitzel. Serve with German potato salad and warm kraut. Of course, a homemade roll on the side isn’t anything to sneeze at!!





    Happy Cooking!



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    MB
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    New Giveaway and Canning Too!

    Thursday, January 26th, 2012





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    Time For A Giveaway

    While We Can Lemon

    Curd!


    Valentine’s Day is coming up and I’m just thinking it would be the good thing to do to have a giveaway with not just ONE winner, but with TWO winners! And both winners would get the same thing…so since this is a blog that centers an awfully lot on cooking (with a little humor and education thrown in) the most appropriate prize would have to do with cooking! So, on Valentine’s Day, we will be drawing the name of two winners who will receive a very special pie tin set that includes the tin and then, to prevent shrinkage, a second perforated tin that fits on top of a single crust that is being baked for cream pies. Plus, I am throwing in a “first out pie spatula” that is baked under the pie crust. When the pie is cooled, you slice along the edge of the spatula and, voila!, you lift out that first piece without having to dig. Cool, huh?


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    So from now until February 13, leave as many comments at the blog as you wish because each time you comment, your name goes into the pot. Just scroll down to the bottom of the post and just below the text box you’ll see in blue “comments” and a number showing how many comments there are. Click on that and it will take you to comments and a comment box. Browse the blog, read and comment and keep your fingers crossed!


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    And while I am mentioning Valentine’s Day, I want to encourage you to take a look at the Tea or Tea And Treat of the Month Clubs as perfect and unusual gifts for someone you love. The first month, your loved one receives a ceramic tea pot, a tea infuser and tin of tea and treat and each following month, a new tea flavor and treat arrives. It’s that gift that keeps on giving!


    In the meantime, speaking of citrus fruits from the last post, I wanted to show you another wonderful citrus product that you can can – Lemond Curd. Wonderful on scones, in tiny tarts and other sweet treats, Lemond Curd makes a beautiful gift to include with dessert mixes. My recipe and directions for Lemon Curd can be found here. Just make up a couple of batches and jump in below:


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    Once lemon curd is made, while still warm, fill sterilized jars to 1/2″ headspace. I use the 1/2 pint and 1/4 pint jars that make wonderful and cute gifts. But you can also use pints.


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    Wipe the rims of the jars with a warm, wet cloth to remove any drips and oils from your hands.


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    Having warmed your lids in nearly boiling water place them onto the jars. Add rings and adjust. These jars are the 1/4 pint jars great for 4 servings.


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    Here, lids are being added to the 1/2 pint size which offer approximately 8 servings each.


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    Place jars into a waterbath canner and lower into water that is barely warm to cover jars by approximately one inch of water. Turn eye on high and as soon as water starts to boil, time for 10 minutes of processing. Process for 15 minutes if using pints.


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    For gifts, decorate the jars with cloth or tissue paper, a label with instructions and ribbon. Add a bag of scones mix and place in a gift bag for a really cute present. Or, jars can be stored in a cool, dark pantry, for your own use. Be sure to refrigerate before opening to serve cold. After opening, the curd may need to be stirred to make it creamy before serving. It’s yummy!!


    And don’t forget to leave comments to enter the Valentine’s Day Giveaway!!



    Happy Canning!



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    MB
    Please join us on FaceBook!!


    Join in the conversation by leaving a comment below!


    Image and video hosting by TinyPic
    THUMBTACK.COM

    for the Oklahoma Pastry Cloth™ Company