ROASTED CHESTNUT STUFFING

Ingredients

1 stick of butter

½ lb. pancetta

1 small onion

2 large carrots finely chopped

4 stalks celery hearts finely chopped

2 cups sliced Portobello mushrooms

3 tbsp fresh rosemary finely chopped

3 garlic cloves, chopped

¼ cup fresh Italian parsley, chopped

1 cup freshly grated Parmesan cheese

1 cup canned chicken broth

salt and freshly ground pepper to taste

1 lb day old ciabatta bread

10 oven-roasted chestnuts, broken into medium-small pieces

Melt 3 tbsp butter in a heavy skillet on medium heat.  Sauté pancetta until golden brown.  Set aside in a large bowl.  Melt 3 tbsp butter in same pan.  Add carrots, celery, mushrooms, rosemary and garlic, adding onions last.  Cook until onions are tender.  Stir in chestnuts and parsley.  Heat for a few minutes.  Transfer to bowl with pancetta.  Add cubed ciabatta and Parmesan.  Mix ingredients together and add broth.  Coat well and season with salt and pepper to taste.  Spoon into butter-coated 15 x 10 baking dish.  Cover with foil and bake at 350 degrees for about 30 minutes.  Remove foil and bake additional 10-15 minutes until golden brown.

 Roasting the Chestnuts

                                                           

                                           Cut across the round side of each chestnut to prevent exploding in oven.

  Arrange on a cookie sheet.  Roast them in a 425 degree oven until the

  skins have pulled back from the cuts and nut has softened (at least 15-20

  minutes).  After they cool slightly, pinch to remove from skin and break

  into bite-sized pieces.

DON'T TAKE CANDY FROM STRANGERS...

As children, we’re told not to take candy from strangers, yet there is one day every year when that rule does not apply—and that day is HALLOWEEN.   The thrill is overwhelming...running from house to house in disguise; seeking a sort of treasure that can only be appreciated by a child.  After the thrill of the hunt is over, enjoying the spoils is a reward like no other.

With all fun aside, there are a few rules that should always be followed to insure the safety and fun for all who participate in the candy brigade. 

Tips for trick-or-treaters

• Walk—don’t run, and no pushing to help avoid falls
• Keep shoelaces tied to avoid tripping.  Do not wear sandals or high-heeled shoes that could easily slip off the feet or cause pain when walking long distances
• Always cross streets at the traffic light when the signal prompts
• Walk against traffic so that oncoming cars can easily be seen
• Know the area where you will be trick-or-treating.  Never trick-or-treat in an area that appears abandoned or dimly lit
• Keep off grass and landscaping—always use walkways
• Always carry a flashlight with fresh batteries, and a watch that lights up to avoid missing curfew
• Stay on main roads, and never cut through alleys or wooded areas
• Obey all curfew laws in your area
• Remember to be respectful of those who don’t participate in trick-or-treating

Tips for parents

• Make your children eat dinner before they leave the house, and include a sweet treat to help ward off any temptation to sample their candy before they get home
• Make sure store-bought costumes are flame-retardant
• Buy or make well-fitting costumes, using makeup instead of masks when possible
• Have a dress rehearsal to check costumes for “wardrobe malfunctions”
• Send older children out with a cell phone, make sure they know where you can be reached
• Decide carefully the age that you allow your children to venture out on their own
• Inspect all candy before your child eats it, discarding items that are broken, have loose wrapping or no wrapping, or any item that is unrecognizable
• If your child is carrying a prop such as a sword, make sure there are no sharp edges and that they are flexible enough for possible rough play
• Leave pets at home, as they may get excited and bark continuously, inadvertently bite someone or wander into oncoming traffic
• Remember pumpkin carving safety.  Keep knives out of reach of small children.  Always use adult supervision when carving and lighting candles inside pumpkins
• For free carving templates, go to www.thepumpkinfarm.com and click on “fun and games”.  From there, click on “cool carving templates” and choose one.  Print it and tape it to a smooth pumpkin, tracing the pattern carefully with a pen, making certain to press hard enough to transfer the outline of the template onto the pumpkin.  Remove template to reveal lines for carving the perfect pumpkin
• Instruct your children not to eat any candy while trick-or-treating, but to wait until all candy is inspected at home and all questionable candy is discarded
• For smaller children, take them out one hour before dusk
• For older children, set a designated time that they are expected to be home, and designate an area where they will trick-or-treat
• Remind children not to enter a home of someone they don’t know
• Don’t forget to tell children there is safety in numbers
• Before going out, remind children of the difference between “tricks” and vandalism
• Advise children that it is against the law to harm animals

Tips for homeowners

• Clear yard and walkway of all debris at least one hour before trick-or-treaters arrive and remove any obstacles in the path of your front door
• Prevent pets from coming in contact with trick-or-treaters by putting them in another room, and close the door if possible to prevent excessive barking from the noisy traffic of trick-or-treaters
• Leave front porch light on to let trick-or-treaters know you are handing out treats.  If you don’t plan on participating, leave outside lights off
• Never place candle-lit pumpkins where they can be tripped over, or use candles larger than a tea light, as this may cause risk of fire
• Keep cloth and paper decorations away from candle-lit pumpkins to prevent risk of fire
• Whenever possible, use battery-powered lanterns in pumpkins.  www.Pumpkinlights.com offers a safe solution in the form of lights that flicker like real candles
• Inspect candy before handing it out and discard any pieces with loose or missing wrappers.  Never hand out things that are unsafe or have small or broken pieces
• Do not hand out unwrapped food of any kind as it will most likely be discarded by parents
• Do not leave a container of candy on your porch unattended
• Serve up healthy alternatives to candy such as individually wrapped packages of crackers filled with cheese or peanut butter, single-serve packages of peanuts or trail mix, fruit rolls and granola bars, mini boxes of raisins, pretzels, sugar-free gum, real-fruit juice boxes, or individually wrapped popcorn that kids can microwave later 
• Non-food alternatives that make great treats:  unsharpened pencils, plastic toys, stickers, gift certificates, temporary tattoos, coins, crayons, bubbles, un-inflated balloons in fall colors, etc. 
• Do not video tape or take pictures of trick-or-treaters unless you know them
• Do not invite children into your home—even those you know
• Candied apples and popcorn balls are a treat of the past and should be saved for parties where children are guaranteed to consume them

Tips for parties

• Decorate your home according to your party theme (fall festival, monster bash, “who done it” mystery, etc.)
• Move any breakables or heirlooms to another room where they will be “off limits” to guests
• Throw a block party and have each neighbor bring food to share
• Make most of the food the day or morning before the party so you don’t feel rushed when the guests arrive
• Turn ordinary games into Halloween games.  For example; tag can become “monster tag” (whoever is “it” has to wear the monster mask), or “pumpkin bowling”; using gourds and empty 2 liter soda bottles, or try “pin the stem on the pumpkin”
• Make a pumpkin piñata and fill it with candy and toys
• Play the “Chicken Dance” and “Hokie Pokie” songs for smaller children
• Tell spooky stories with the lights dimmed and use props to pass around and use sound effects when appropriate so guests can become a part of the story
• Bob for apples using a large laundry tub filled with water or hang a string across the room, tying apples from the stems and have guests try to grab them with their teeth (the trick is to push the apple with your mouth so that when it swings back toward your open mouth, it will catch in your teeth practically on its own)
• Hold a pumpkin carving contest making certain to provide adult supervision at all times and to assist smaller children if necessary
• For costume parties, hold a contest for “best costume”, “funniest costume” or “most unique costume”
• Ending the party with a scavenger hunt is a great way to wind down any party, but be sure to offer a prize for the winner.  Suggestions:  fast-food certificates, small toys, goodie bag filled with a bonus helping of candy, etc.

RECIPES

Chocolate chip muffins

2 cups all-purpose flour

1 cup granulated sugar

1 cup packed, light brown sugar

4 tsp. pumpkin pie spice

1tsp. baking powder

½ tsp. salt

1 ½ cups mini semi-sweet or milk chocolate chips

1 can pumpkin pie filling

2 eggs

1/3 cup light vegetable oil

• Preheat oven to 375 degrees.  Spray a twelve-cup muffin pan with cooking spray or place cupcake wrappers in each holder.  Combine the first seven ingredients and mix well.  In a separate bowl, combine pumpkin pie filling, eggs and oil.  Fold and stir the flour mixture into the pumpkin mixture until blended.  Spoon mixture into muffin cups using small serving spoon.  Bake for 25-30 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.  Cool on a metal baker’s rack for 10 minutes or serve warm.  Yields 12 muffins.
• Suggestion:  frost muffins with canned cream cheese frosting by placing six tablespoons into a microwave safe bowl and heat for 15-30 seconds or until melted.  Using a spoon, dribble frosting over the top of each muffin and let set for five minutes before serving.

Hot spiced cider

1 gallon apple cider

1 cup brown sugar

1 tsp. allspice

2 cinnamon sticks

1 tbsp. whole cloves

1 can whip cream

Ground nutmeg

• Place ingredients in a heavy saucepan, preferably stainless steel with a reinforced bottom.  Bring ingredients to a slow, rolling boil on medium high heat.  Lower heat to medium and simmer for 10 minutes uncovered.  Strain spices from cider using a wire mesh strainer and serve in clear, glass mugs.  Top with a spray of whipped cream and sprinkle nutmeg on the top for a delicious drink to serve with the chocolate chip muffins.

This article previously published in FOCUS Magazine by: Samantha Jillian Bayarr

Edited by: Mackenzie Morgan, kenzie0108@gmail.com

Copyright 2004 by Samantha Jillian Bayarr

Whoopie Pies...another Amish treat!

Ingredients

(Please read entire recipe before proceeding)

2 cups all-purpose flour                                   ½  cup unsweetened cocoa (optional)

2 to 3 drops various food coloring                  1 ½  teaspoons baking soda

½  teaspoon salt                                              1 stick unsalted butter

1 cup sugar                                                      1 large egg

1 cup milk                                                       Raisins (optional)

1 teaspoon vanilla extract (to be used in place of cocoa if making plain or raisin batter. Use a little extra flour for consistency)

Filling

1 stick unsalted butter                                     1 2/3 cups confectioners sugar

½ teaspoon vanilla extract                              2 cups marshmallow cream

3 Tbsp. peanut butter (optional)                      1 Tbsp. jelly (optional)

1 cup cream cheese (optional)                         Sprinkles (optional)

Preparation

Preheat oven to 425°F.  Line 2 large baking sheets with parchment paper.

To make cakes: Sift flour, unsweetened cocoa (optional), baking soda and salt together into a bowl. Cream butter and sugar together using an electric mixer at high speed until fluffy; about 5 minutes. Add egg and beat at medium speed until fully mixed. Using low speed setting on mixer, add dry ingredients, alternating with milk, mixing only until well-blended.

If making colored varieties, separate batter into equal portions in separate bowls and add food coloring.  Mix well and refrigerate any unused batter while baking first batch.

Drop ½  tablespoon of batter about 2 inches apart onto each cookie sheet (makes about 18 cakes per sheet). Bake for 7 minutes, until cakes are springy to touch. Let cool on pan for 5 minutes, then, transfer to racks to cool completely. Change parchment paper and repeat process to make a total of 72 cakes per batch.

Match cakes in pairs so tops and bottoms are similar in shape and size. Spread flat bottoms with cream filling and cover with another cookie.  Using a separate plate or a sheet of wax paper, roll edges in sprinkles and serve (optional).

For Cream Filling: Combine 1 stick of unsalted butter and 1 2/3 cups confectioners sugar in a bowl and beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add ½ teaspoon vanilla extract and 2 cups marshmallow cream; mix at low speed until well blended. (Makes 2 1/3 cups)

Variations:

·         Add raisins to batter and fill with cream cheese

·         Separate batter into equal parts and add food coloring before baking, then, roll edges of filling with sprinkles

·         Add peanut butter to filling if using chocolate cakes

·         Spread jelly on cakes before adding filling for a fruity combination


http://www.amazon.com/Little-Flower-Amish-Romance-ebook/dp/B0047DWYOG/ref=sr_1_2?ie=UTF8&qid=1308710822&sr=8-2

Sugar and Spice

A Short Story

Anna had never cared about learning how to cook.  But when she learns what the prize is for the pie contest at the annual fall festival, she knows she has to give it a try.

“Anna, did you hear the news?”

Her friend Susan had entered the office out of breath.

Anna looked at Susan with a blank expression as she set her purse down at her desk.  Susan was ready to burst, Anna could tell, but it was Monday, and she wasn’t ready for any news.

“I won’t even be awake until I’ve had my morning cup of coffee,” Anna said sleepily.  “Save it until then.”

“No, I can’t wait any longer,” Susan nudged her.  “This is too good to keep to myself.”

“Let me guess,” Anna mused.  “Rob finally gave in, and you’re getting the new car?”

Susan laughed.  “This is far better news than that.”

“Well now you have my full attention,” Anna said, putting down the cup of coffee she was pouring.  “What could be bigger news than the new car you’ve been talking about for the last two weeks?”

“Connor Winston Bradley the Third.”  She spoke his name with her nose up in the air.

“Why do you act like that?  He isn’t the snob that everyone makes him out to be,” Anna said in his defense.

“How would you know?  He's been snubbing you for almost a year.  People say he’s changed since he took over his father’s company.  That’s why he’s the most sought after bachelor in this town.”

Anna was annoyed .  “Is there a point to your bringing him up, or do I have to guess?” 

“It just so happens that your old friend is judging the pie contest at the fall festival.”

“So Connor will be there—so what.  I know he and I haven’t talked since college graduation, so I’m sure he’s forgotten who I am.”  Anna reflected for a moment, realizing she still missed him.

“Well this is your chance to finally get that date with him,” Susan said enthusiastically.  “Not only is he judging the contest—he’s the prize!”

Anna pushed a wisp of blonde hair behind her ear.  “What are you talking about?”

“First prize for the pie baking contest is a date with Connor.”

“Well then I’ll lose for sure,” Anna said with a chuckle.  “We both know I can’t cook.”

“Well you’ve got until Saturday to learn,” Susan said, looking at her watch.  “You think about it—I have to get to my desk before Mr. Anderson catches me talking on company time.”

Anna did think about it—all day.  In fact, she couldn’t keep her mind off Connor.  She knew she wouldn’t have a chance at winning that contest, but the festival might be a great place to bump into Connor.

After her long day finally ended, she stopped off at the market to pick up a few ingredients so she could give the baking thing a try.  Her first attempt gave way to a big mess.  When her doorbell rang, she looked around at the flour covered counter, and the chunks of dried crust sticking to the floor, and scrambled to clean it up.   

“Hello,” her mother’s voice called from the other room.

“In here, Mom,” Anna called back.

“What happened here?” her mother asked.

“Oh nothing,” Anna said, trying to downplay the mess.  “I just thought I’d bake a pie.”

Her mother tried to hide her smile.  “You—just bake a pie?  This wouldn’t happen to have anything to do with a certain pie contest would it?”

“Okay, you caught me,” Anna confessed. 

Her mother reached into her purse and pulled out an old envelope stuffed with papers.  “I thought you might be trying to get yourself into that contest, so I brought you something.”

“What is it,” she asked, watching her mother open the envelope.

“These are your Grandma Annie’s recipes,” she said.  “And here is the apple pie recipe that won many a heart over the years.  This pie recipe worked on your father.”

“How can pie do all that, Mother?  It’s just pie,” Anna said sarcastically.

She put an arm around her daughter.  “You know that the way to a man’s heart is through his stomach—and this pie is just the thing to do it.”

Anna humored her mother and took the recipe.  Then they tasted the pie she’d just baked. 

It was awful. 

She served a bite to her begging dog, but even he turned his nose up at it.

“Oh great!” Anna complained.  “If I can’t even bake a pie that a dog who will eat out of the trash can turns his nose up at, how do you figure this recipe is going to help me?”

“The secret is to make only one.  And make it Saturday morning so it will be fresh.  That way you won’t have a chance to back out,” her mother said as she was leaving.

All week, Anna was tempted to try the recipe, but she’d promised her mother she wouldn’t.  When Saturday arrived, she woke early so she would have plenty of time to make the pie that she hoped would win first prize.

While the pie baked, she showered, then, put on her yellow sundress, and tied her hair with a yellow ribbon.

Satisfied only by the smell of the pie, she crossed her fingers and drove the warm desert to the festival. 

When she arrived, she stood in the long line at the check-in table to get her number for the contest. 

She suddenly felt uncomfortable in line between what looked to be more than twenty women, who were toting pies, cookies and cakes of various flavors.  Anna was tempted to step out of line, until Connor walked by and winked at her.  She smiled, holding the pie proudly, and her eyes followed him as he left the tent where the judging would soon begin. 

After not seeing Conner for so long, she had to wonder if he’d even recognized her.  He, on the other hand, certainly could not be mistaken for anyone else; his thick, blonde hair still hung in his face, and his muscular build was even more appealing in his blue dress shirt that matched his eyes.  

After her pie was checked in, Anna walked over to the carousel, where she planned to meet Susan. 

Instead, Connor was standing there smiling, his blue eyes sparkling in the bright sun.

“Susan said you’d be here,” he said. “I told her I’d be happy to wait for you.”

They hugged, then, stood silent for several minutes.

“It’s good to see you again, Connor.” 

“It’s been a while, but you haven’t changed a bit, Anna.”

“It seems you have,” she said.  “You’re the talk of the town.”

“I’m sorry I haven't kept in touch with you, but I’ve been so busy running my father's company, I haven’t had time for a social life.  The contest was actually my father’s idea.  He's been complaining I never leave the office, and was hoping this would give me a chance to meet someone and settle down.”

“I wish you luck,” Anna said, swallowing his comment hard.

 Over the loud speaker, the announcer was calling number seventeen from the tent where the pie contest was being held, and paging Connor to the judging station.  Anna looked at the number she held in her hand.  It was number seventeen they were calling—her number.  She looked at Connor and they both smiled.

“I was hoping it would be you,” he said, as he took her hand in his.  “Let’s go get a piece of that prize-winning pie.”

Copyright © 2004 by Samantha Jillian Bayarr

Shoofly Pie...a real Amish treat!

Ingredients

Pastry:

• 1 1/4 cups all-purpose flour (set aside a little for dusting)
• 1 tablespoon sugar
• Pinch salt
• 1/2 cup (1 stick) unsalted, cold butter, cut into small chunks
• 2 tablespoons ice water (add more if needed)

Filling:

• 1 cup dark molasses or Pennsylvania Dutch Table Syrup
• 3/4 cup hot water
• 1 teaspoon baking soda
• 2 large eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons unsalted butter
• Whipped cream, for serving

Directions

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Sprinkle surface and rolling pin lightly with flour. Roll out the dough into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
Preheat the oven to 350 degrees F.
To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.

Patience is a virtue??

When most people think of being patient, it makes them feel even more impatient! Who wants to wait for anything? Especially when they don't have to. When I was little, my parents would tell me things like "in a minute", or "Just a minute", or my all-time favorite; "not now".  NOT NOW??!! To a child that can be torture...but even as an adult it still strikes a nerve.
Fortunately for me, I have found a way around the "not now" syndrome. Using simple self pep-talks, if you will, to achieve the things I need or want, I no longer have to worry about being patient. Yes, this method of changing your thinking takes time, but because you come to expect the results you ask for, you no longer need to feel impatient because you KNOW it IS coming to you. Most people would refer to this method of changing your thinking as the law of attraction, or the power of positive thinking...some even call it divine intervention. Whatever the case may be, it DOES work because I live my life by it. I no longer chase after things with an impatient heart. I don't need to. I simply repeat my request as though I have already achieved or attained it, and sit back and wait (yes, I said wait) for it to come to me. Claiming you already have that new car, or enough money to pay your bills, or whatever it is you want no longer requires patience. It simply requires belief in your mind that you CAN afford that new car, and that you DO have enough money to pay those bills every month.
I have a list that I made for myself. I add to this list often, and I highlight the things that I have achieved, gotten, or things that have come to pass in red to remind me this method DOES WORK...needless to say, most of my current list is covered in red highlight!!
Be brave. Make your own list. Speak it out loud every day. And while you are saying "I have enough money to pay my bills on time every month", mean every word of it. Push away all negative thoughts. In fact; put that on the list...it's on mine! Tell yourself every day that you have patience if you have to. I told myself that every day, and now I no longer worry about time because when you remove impatience from your thought process, the world will come to you at warp speed.

Solitude

Greetings! As you can see, things are changing every day, so be sure to check out the site as often as you can!

Today has been a day of solitude...much needed, though not always fun to endure on your own. As I end this day with the many tasks I was yet unable to complete, I have to wonder if the time went by too fast, or if the list of tasks to be completed may have been too long. For someone like me, who has to be constantly challenged, lest I become bored; I would have to admit that I set my to-do list at such an unattainable level for the sheer amusement of predicting whether or not I can out-do myself...as I am forever in competition only with myself.  

Pick up your copy of my new book at http://amzn.com/1453602968

Jane Abigail Reeves is LITTLE WILD FLOWER.

Raised as a city girl; her father moves fifteen-year-old Jane

and her entire family to farmhouse in the heart of a rural

Amish community in Indiana as a respite for her alcoholic mother.

Finding farm life more complicated than city life; Jane shuns

herself from family and neighbors until she stumbles upon

sixteen-year-old Elijah, the Amish boy next door. As she slowly

ventures out of her comfort zone, she begins to mimic her family's

acceptance of Amish living, realizing it's a practical solution for

squelching the dysfunction of her family's past. Set in the 1970's,

Jane's story is full of obstacles she must overcome in order to

preserve her growing friendship with Elijah that could tie them

together for a lifetime, or tear them apart in the process.