OK, this in no way supports our less-sugar theme this week. I am probably thinking about this kind of recipe more since we are off the “sauce” for a while. I’m revampint the front page, and this is something I’d posted there back in the spring.

We use Soy Milk because the husband is lactose intolerant. This also works with milk, or leftover egg-nog.

Serves 4

Ingredients:

* 3 large eggs
* 1 cup vanilla soy milk
* 2 Tablespoons sugar
* 1/2 teaspoon salt
* 1 teaspoon almond extract
* 12 slices stale bread (potato bread works well)

Note: The bread should be very dry. Leave it out overnight or toast it lightly.
Directions:

1. Mix the first five ingredients in a large mixing bowl. One at a time dip the bread slices into the mixture, coating both sides thoroughly. Let it soak in the mixture for a few seconds.
2. Cook over medium high heat in a nonstick skillet. Let the first side brown, then turn over.
3. Serve with syrup or honey.

Well the girls have survived the sugar slow down. They have actually been right good about the whole thing. Big-sis confessed she had a bite of brownie when the girls went to the garden with their grandmother today. They have gone to sleep better, and the wake up has been easier, but really it is more likely to be the time change. Not that I timed it this way or anything…

I have also been working on some embroidery. These are for the hangers I use to set out the girls’ clothing for the week.

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Here at the Casa Handmade we have been having some sleeping issues. The girls are in bed at 7:45, but over the last few weeks they have been falling asleep later and later.  I myself have to get to bed by 10 in order to function the next day, and now that is is taking the girls until 9:45 to drift off we are all suffering.

I do not do well without enough sleep. At all.

So we are trying a bit of an experiment this week. We are trying to cut out as much sugar as we can. Gone are the Cheerios with honey for breakfast. No more graham crackers after school. It is meaning a bit more prep work and planning to make sure we have enough alternatives, but I am hoping this means they won’t be so wired at night.

Overall our diet is not bad, but it is amazing how qwickly all that stuff will creep in. I’ll update you as the week goes on. So far the girls are OK with the whole idea. We’ll see today… the afterschool snack is the real test.

NY Times article on diet & nutrition

Both girls were home sick today. We got a special visit to the ENT today, and some news…a new set of tubes. Woo Hoo!

I know, what counts for excitement around here is pretty mundane. But this means little-sis might not spend this whole winter in the doctor’s office. And that’s exciting.

By this afternoon all the resting had both feeling a bit better. So we made butter.

I have been wanting to try this for a while. All it takes is a container with a tight lid, some marbles, and whipping cream. Then there’s a whole lot of shaking goin’ on. It is a great way to keep two fidgety kids busy. It took quite a while. You actually get it all whipped up to hark peak stage, and then the magic happens. All the sudden you have a solid yellow lump and some liquid. We used a glass jar so you could watch it work.

We had cinnamon toast for our snack this evening…made with homemade butter.

This also works with squash and zucchini blossoms. Whatever you have on hand.

Pick the blossoms early in the morning. We put them in a glass of water to keep them fresh until it is time to cook them with dinner. They’ll close as the day goes on, but they are still fine to eat.

Ingredients:

• 8-10 pumpkin blossoms
• 1-2 cloves garlic crushed
• 1 Tablespoon Olive Oil
• Salt and pepper to taste

Directions:

• Heat the olive oil over medium heat in a skillet. Ad the garlic and saute for a few minutes, being careful not to burn.
• Add the squash and saute until the blossom wilts, about 2 minutes.
• Add salt and pepper to taste and serve.

This is a recipe from my Mamaw. It is best with fresh fruit. I’ve also added blueberries or blackberries for a more Fourth of July look.

Ingredients:

• 4 cups peaches cut into 1/2 inch slices – fresh or canned
• ½ cup sugar (use 2 Tablespoons if using canned peaches)
• ½ cup butter
• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup milk

1. Mix peaches with sugar and set aside.
2. Set oven to 350. Put butter in a deep baking dish and set in the over to melt.
3. Make the batter by mixing the other ingredients. Remove baking dish from the oven and pour the batter over the melted butter. Put the sugared peaches on top of the batter. Do not stir!
4. Bake until the crust is lightly browned, about 30 minutes.

Serve warm with ice cream.

The Baby Bun-Downsizing Dinner

My kids have dubbed these mini-burgers “Baby Buns”. Serve with American cheese and ketchup for the under five set, or go more upscale by adding blue cheese and bacon.

Makes about 30 2-inch burgers.

Ingredients:

• 2 eggs
• 1 1/2 cups Italian Breadcrumbs
• 1/2 cup Parmesan Cheese
• 2 Tablespoons Pick-a-peppa Sauce, or any good steak sauce
• 1 pound lean ground turkey

Serve with:

• Dinner rolls. We used 1 1/2 inch potato rolls cut in half
• Roma tomatoes cut into slices
• Small pieces of lettuce
• Sliced American cheese, cut into quarters
• Ketchup, mustard, mayo, pickles-the works!

Directions:

1. Mix the first four ingredients in a mixing bowl.
2. Add the ground turkey and mix by hand. Don’t overwork the meat or your burgers will be tough.
3. Form the meat mix in to 2 inch patties.

   

4. Wash those hands!
5. Grill each burger over medium heat. Six minutes on the first side, then flip and and cook for two additional minutes.
6. Serve and enjoy!

This is great spread on a good crusty bread with spaghetti sauce. Added to soups and dips it gives a great garlic flavor without being overpowering.

Preheat the oven to 350ºF. Take one firm head of garlic and cut off the top to expose the individual cloves. Drizzle with a little olive oil and sprinkle a pinch of salt on top. Turn the head upside-down on a piece of tinfoil and put on an oven-proof pan. Roast in the oven until the cloves turn golden color, about 1 hour.

I have two very picky eaters…the oldest doesn’t eat anything “wet” and our youngest is going through a beige phase. My strategy? Subterfuge and trickery.

This spread is great on crackers, or for a vegetable dip. The roasted garlic keeps the taste for being too strong for the kids. Just don’t tell them it’s healthy.

• 1 15 oz. can of Garbanzo beans, drained and rinsed
• ¼ cup of Tahini
• 7-8 Cloves of roasted garlic (click here for how-to)
• 2-3 Tablespoons of lemon juice
• ¾ teaspoon of curry powder
• ¼ cup of water (as needed)
• Salt and Pepper to taste

Use a mini food processor to puree the first five ingredients. Add water as necessary to bring it to the consistency of organic peanut butter. Season it with salt and pepper to taste.