Ana Decorates a Cake

Homemade Wheat Thins

These crackers are delicious and simple to make! The directions say to make these in a bowl, but I've been using the food processor which makes the mixing-up time faster and easier. 

Enjoy!!

Homemade Wheat Thins

• 1 1/4 cups whole wheat flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt, plus extra for sprinkling
• 1/4 teaspoon paprika
• 4 tablespoons butter, cold
• 1/4 cup water (plus more, if necessary)
• 1/4 teaspoon vanilla

In a bowl mix together flour, sugar, salt and paprika. Using a regular sized cheese grater, grate butter into flour mixture (or cut in with pastry cutter or knives). Immediately toss butter in flour mixture to coat, breaking up pieces a bit more as you go.

Mix together water and vanilla. Pour over flour mixture and mix until evenly moistened and the dough comes together but is not sticky (add a bit more water if necessary). Divide the mixture in half and form into balls.

On a lightly floured counter, roll out the dough as thinly as possible (or as desired). Cut into squares and place on a baking sheet lined with parchment paper. Sprinkle with a bit of salt (and other toppings if desired).

Bake at 400º F for 8-10 minutes or until browned and crisp. Cool completely and store in an air-tight container or bag at room temperature.

Makes approximately: 60 crackers (depending on the size and shape you make them)

Last Week...

...we had a '3rd sister' when our friend Rebekah came for a week-long visit! 

We made homemade noodles, created beads out of paper, watched two Jane Austen films, practiced singing in parts, weeded in the garden, went for walks, worked in the kitchen, played games, went through all of the clothes in our closets, and did each other's hair....we had fun together! :)

Garlic Parmesan Flax Crackers

A great high fiber, gluten free, nutritious, and tasty snack!

The first time I made these I baked them for 15 minutes and they turned out to be more of a soft cracker. They were delicious, and made a great 'pizza' crust! (For supper last night I browned hamburger with chopped onions and celery, spread it over the cooked cracker, put sliced cheddar cheese on top and broiled it...yum!!)

The second time I made the recipe I baked them for 18 minutes and most of it ended up on the crunchy side. I guess baking time all depends on what you want to use them for. :)

1 cup flax seed meal

1/3 cup Parmesan cheese, grated

1 and 1/2 teaspoons garlic powder (Edited to say that I think it is good with just 1/2 teaspoon garlic powder - it'a a bit milder.)

1/2 teaspoon salt

1/2 cup water

Heat oven to 400 F.

1) Mix all ingredients together.

2) Spoon onto a a piece of greased parchment paper the size of your cookie sheet.

3) Cover the mixture with another piece of parchment or waxed paper. (It will be sticky!) Even out the mixture to about 1/8 inch with a rolling pin, and/or a table knife. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out remove and discard the paper and then go around the edges with your finger and push the thin part inwards to even it up. Lift the crackers (that are still on the bottom layer of parchment paper), and place them onto your cookie sheet.

4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get too brown around the edges, remove from oven. Slide off of pan onto a wire rack and let cool completely - it will continue to crisp up. Peel off parchment paper.

5) Break into pieces. (If you've baked this for 15 minutes and want to use it for pizza crust, do not break into pieces.)

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

-< Links I Like >-

 

This  1960s vintage shantung dress and bolero set is so cute and original!

How about decorating your wedding cake with Marshmallows?!  

I'm not sure I would...but these are certaily creative cakes!

Speaking of cake...

...these Cake Balls sound SO good (except for the red food coloring)!

 Check out Nicolettes Jewelry's Etsy shop. 
I love looking through her things!

Lemon Sherbet

 I made this the other day and it was delicious!

Lemon Sherbet Recipe:

1/2 cup (120 ml) of lemon juice (2 - 3 large lemons)

Zest* of 1 large lemon

1/2 cup (120 ml) heavy whipping cream

1/2 cup (120 ml) milk

1/3 cup (65 grams) superfine (castor) sugar  (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)

Lemon Sherbet: In a measuring cup, stir together the lemon juice, lemon zest, cream, milk, and sugar. Taste and add more sugar if needed. Cover and place in the refrigerator to chill for several hours.

Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer.

If you do not have an ice cream machine you can 'still' freeze the sherbet. Pour the mixture into an 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, transfer the sherbet to a plastic container and place in the freezer.

I like to make the sherbet the day before serving to give the lemon flavors time to mellow.

Makes about 4 servings.

*Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.  The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Read more: http://www.joyofbaking.com/LemonSherbet.html#ixzz1JiHNheVV

Working in the Kitchen with Friends

Last week our friend Jodi came up to stay for a couple days and we had such fun working in the kitchen together. We baked and frosted a cake and then made supper; home-made noodles and meat balls.  Yum!!

Ana and Jodi working on the cake.

The beautiful roses!



Rolling out the dough for noodles.



Tossing the noodles in flour.



A lovely sight!



Amy mixing up the meat balls.

There is something about working together in the kitchen with friends that is such fun! 

One of my Favorite Christmas Recipes!

Picture credit HERE

Peppernuts

3 eggs
2 cups sugar
1 3/4 cups all-purpose flour
1 teaspoon anise extract OR crushed anise seed


In a  large mixing bowl, beat eggs and sugar at medium speed for 15 minutes. Reduce speed and slowly add flour and anise.  Mix until well combined.  On a lightly floured board (or counter), shape dough into ropes about 1/2 inch in diameter.  Slice into 1/2 inch pieces.  Place on greased cookie sheets.  Bake at 350 for 6-8 minutes or until set.  Cookies will harden upon standing.  When cool, store in airtight containers; they are best if allowed to age before serving. (I personally think they are best fresh!) Can be frozen.  Yield: 30 dozen.

Enjoy!!!

Peppernuts

Yesterday I made up a batch of one of my favorite Christmas treats, Peppernuts.  We've been making these for several years now and I always look forward to their chewy texture and delicious anise flavor!  Yum!