Category Archives: recipe

on recipe: Wheat germ brownies

Brownies r a favorite.

This one is almost healthy for me… right?!?


Recipe –

Layered Wheat Germ Brownies

Ingredients –

Bottom Layer:

1 C wheat germ

1/2 C flour

1/2 C brown sugar, firmly packed

6 T butter, melted

Chocolate layer:

1/3 C cocoa

1/3 C butter

3/4 C sugar

2 eggs

1 t vanilla extract

2/3 C wheat germ

1/2 C flour

1/4 t baking powder

1/4 t salt

Method –

Mix together bottom layer; lightly pat evenly in ungreased 9″ square pan. Set aside.

Chocolate layer = Melt cocoa & butter over low heat, stirring occas.

Beat in sugar, eggs & vanilla.

Stir in wheat germ mixed with flour, baking soda & salt. Spread over bottom layer in baking pan.

Oven 350 degrees for 25 minutes. Cool slightly.

I like mine straight from the freezer too.

From Hodgson Mill’s box of Untoasted Wheat Germ – all natural (so it is good for me!) I find ’em almost addictive.


I tried the muffin recipe too… not as yummy,


you can add it to almost anything.

Free recipes:




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on recipe: fresh herbal tea

We already have most of this growing… so going to experiment!

Made R6-11-15:  YUM even w/o the Tarragon (none in the garden… yet). It was VERY refreshing!

June 15th:  I’m trying it with just mint leaves. My husband has several varieties growing.

6-25-15:  Every couple of days, I make a new batch – trying different herbs. Good stuff!

Going to try later this summer with marigolds.

Recipe –

Fresh herbal tea


***mix marigold & mint too!

Ingredients –

2oz fresh lemon verbena sprigs

1oz fresh lemon thyme sprigs

1oz fresh tarragon

8 t honey

Method –

Combine herbs with 8 C water in large saucepan over high heat, bring to a boil, cover & remove from heat.

Let seep 45 minutes, strain and stir in the honey.

Cool & serve over ice.

Makes 8 servings.

From Joy L. @ FCC – “Country Living” Sept’05 – 5/15.


Added honey until it was the right sweetness for me,

then cold water until the tea was the right strength for me.


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on recipe: Grilled veggies & fruit salad too!

Edited recipe some based on my tastes.

Recipes –

Grilled vegetables with Balsamic


Summer fruit salad… see ***

Ingredients –

2/3 C balsamic vinegar

2 pounds mixed vegetables, such as tomatoes, carrots, radishes, onions.

sliced or quartered.

2 T olive oil

1/4 t pepper

1/2 t salt

3oz prosciutto

1 sprig summer savory, chopped

Method –

*** For summer fruit salad:

Toss 2 C of berries or cubed cantaloupe melon with 1-2 t of sugar


drizzle with 2 t of the glaze (below).

Balsamic vinegar to medium saucepan and simmer until liquid is reduced to 1/4 C ~25 minutes.

Grill veggies: gently toss veggies in olive oil, sprinkle with salt & pepper and grill until lightly golden and softened.

Studier veggies, carrots and radishes ~10 minutes.

Onions & beans ~5 minutes.

Tomatoes ~1 1/2 minutes.

Grill prosciutto just until warmed.

All to a platter and drizzle with 2 T of glaze and sprinkle with the savory.

Serves 6

Thanks for sharing the magazines Joy L. @ FCC – “Country Living” Sept’05 – 5/15.

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on recipe: Tuna salad with pears and mint

8-16-15: Finally had lime & mayo (found organic!) = YUM!

7-27-15: Added lemon this time = YUM!


more than one type of mint.


6-20-15:  I now have made this several times, even on vacation! I leave out mayo. We added frozen corn the last time. YUM!


Tuna Salad with pears and mint

Ingredients –

1 6oz can white albacore tuna, packed in water

1 medium crisp, sweet pear

3 T finely chopped sweet onion

1/4 t ground pepper

3 T chopped fresh mint

1 lime, juiced

3 T mayonnaise

1 large tomato, sliced.

1/2 cucumber, sliced

Method –

Drain tuna and break apart with fork.

Slice pear into 1/3″ pieces and add to tuna.

Add onion, pepper, mint, and lime – toss to combine.

Arrange tomatoes and cucumbers on two plates.

Divide tuna between plates and serve.

From Joy L. @ FCC – “Country Living” – July’05

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on recipe: blackberry preserves

Lookin’ forward to tryin’ this one!

Recipe –

Blackberry preserves

Ingredients –

4 C blackberries, rinsed. About 1 1/4 pounds.

1/4 C fresh lemon juice

4 – 2″ pieces lemon peel, pith removed

5 – 2″ pieces orange peel, pith removed

1 C sugar

Method –

Place all ingredients but the sugar in medium saucepan and bring to a boil in 1/4 C water over medium-high heat.

Reduce heat to medium-low and simmer until berries are soft ~10 minutes.

Remove citrus peels and stir in sugar.

Increase to medium-high, and return to a boil.

Cook, stirring frequently, until preserves have jelled ~7 minutes. Can test by placing a tsp of preserves on a cold plate and refrigerate for ~3 minutes. If a skin forms and the shape holds when pushed with a finger, the preserves have jelled.

Pour into clean jars and let cool to room temp. Store in frig for up to 3 weeks.

Makes 1 1/2 C

From Joy L. @ FCC – “Country Living” – July’05

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on recipe: Chocolate pumpkin cake

Maxed out yet another laptop, so trying online…

Recipe for Chocolate pumpkin cake:

Ingredients –

2 1/2 C plus 2 T flour

1 C plus 2 T cocoa

1 T baking powder

1 1/2 t baking soda

2 1/4 t ground cinnamon

3/4 t grated nutmeg

3/4 C buttermilk

1 1/2 C pumpkin puree

1 1/2 t vanilla extract

2 1/4 sticks unsalted butter, softened

1 1/2 C firmly packed dark brown sugar

1 1/2 C granulated sugar

5 large eggs

… I don’t love icing, so I’m not including that.

Method –

Mix/sift the first 6 ingredients together and set aside.

Combine buttermilk, pumpkin & vanilla and set aside.

Beat the butter & sugar on medium speed until fluffy. Add eggs, one at a time, beating well after each addition, until mixture is smooth and light. Alternately add flour and buttermilk mixtures, blending well after each addition.

Divide batter among pans/cupcake tins for baking until wooden toothpick comes out clean.

350 degrees ~ 35 minutes. Cool in pan 20 minutes. Allow cakes to cool after removing from pans.

375 for cupcakes, bake 22 minutes. 1/4 C batter to full-size cupcake liners.

Original recipe was for 3-layer cake. I prefer cupcakes, mini(s)… so I’ll probably cut the recipe in 1/2.

Thanks Joy L. @ FCC for sharing: “Country Living – Halloween Issue, ’05” – 5/15.

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on recipe: Pear cakes

The old house had pear trees.

We’ve planted #3 pear trees this spring.

We buy pears regularly… thus the need for recipes.  :)

Pear Cakes:

Ingredients –

1 1/2 C flour

3/4 t baking powder

1 1/2 t baking soda

1/4 t salt

1 t grated nutmeg

1/2 t ground cinnamon

6 T unsalted butter, softened

3/4 C sugar

1 large egg

1 1/2 t vanilla extract

1/4 C plus 2 T sour cream

1 C grated sweet pear

9 – 1/4 inch thick- fresh pear slices

Method –

Combine first 6 ingredients and set aside.

Beat the butter & sugar, using a mixer on high speed, until light & fluffy.

Add spices, egg & vanilla; mix.

Reduce speed to low, add flour and sour cream.

Stir in pears.

Pour batter into 9 containers, 1/3 C batter in each, top with pear slice.

400 degrees for 20 minutes and cool.

Posted as I’ve filled yet another laptop to capacity… so online we go. I WANT to try this recipe… soon!

Recipe from Country Living’s Halloween Issue, 2005 – rcvd from Joy L. @ FCC 5/15.

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