Wednesday, July 21, 2010

A Wednesday Recipe - Rhubarb Dessert

Rhubarb Dessert
[From Wanda E. Brunstetter's Amish Friends Cookbook - hope you'll get one, see below]


4 cups chopped rhubarb
1 cup sugar
1 (4 ounce) package strawberry gelatin
1 cake mix (white or yellow)
2 cups water

Preheat oven to 350 degrees. Layer ingredients in 9x13-inch baking pan. Do not stir. Bake for 40 minutes.



"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

Saturday, July 17, 2010

Kindle Edition of Back to the Homeplace now priced at $5.95

Please note that following some marketing research, the price on Amazon.com for the Kindle Edition of Back to the Homeplace by William Leverne Smith has been reduced to $5.95.

We hope this will get some more readers, especially before the the second novel in the series comes out. Please check the Kindle Edition out now, and let us know what you think. Enjoy the Read!  ;-)



"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

Wednesday, July 14, 2010

A Wednesday Recipe - Blueberry Coffee Cake from House Autry Mills

Blueberry Coffee Cake from House Autry Mills

Ingredients:
4 cups Buttermilk Biscuit Mix
1/2 cup granulated sugar
1/2 cup (1 stick) butter - melted and slightly cooled
1 cup evaporated milk
2 tsp vanilla extract
3 large eggs
21 ounce can blueberry pie filling
1/4 cup sugar for sprinkling
1 tsp cinnamon

Directions:
Preheat oven to 350°F. Combine House-Autry Buttermilk Biscuit Mix and sugar in a large bowl; set aside. Beat together melted butter, milk, vanilla and eggs. Pour into dry mixture; mix well. Evenly spread half the batter into a greased 9x12-inch baking pan and top with blueberry pie filling. Spread remaining batter evenly over the top. Mix remaining sugar and cinnamon together and sprinkle over cake. Cook 45-50 minutes.

12 servings; about 10 min to prepare; about 50 minutes to cook


Go to House-Autry, the Choice of Southern Cooks since 1812 - sign up for their newsletter!


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

Friday, July 9, 2010

Flora and Fauna Friday - White-tailed deer


White-tailed deer

The white-tailed deer's coat is a reddish-brown in the spring and summer and turns to a grey-brown throughout the fall and winter. The characteristic white underside to its tail, which it shows as a signal of alarm by raising the tail during escape, makes the deer easily recognizable.





 Males re-grow their antlers every year. Antlers begin to grow in late spring, covered with a highly vascularised tissue known as velvet. Typical antlers are symmetrical and the points grow straight up off the main beam.

The white-tailed deer is a ruminant, that is, it has a four-chambered stomach. Each chamber has a different and specific function.


Source: http://en.wikipedia.org/wiki/White-tailed_deer