ANewMe

I BOASTED to DH today about how I WAS RIGHT and HE WAS WRONG!!!!

I was just about to go and start a fire in the fire pit to burn my dear friend back into good working order when he told me there was a burn ban. I guess I will have to wait just a little bit before fixing the darling up.

THANK YOU!!!! Im going to start working on it today and suprise DH when he gets in!!!

My CHILDREN!!!! Wheeewwww!!

My son was told to dump something out of my iron skillet a while back. I never checked up behind him, and recently found it outside. It has been used for mud pies, playing in the fire pit and heavens only knows what else. It is rusted and a mess!!

DH says to throw it away because we have tried to wash and clean and the rust remains. I'm having a hard time parting with it so I hid it under the porch

Is there anyway to salvage it or should I chunk it and anty-up for another one?

Violet, I may need to get a "direct line" to you before this is all over!!! LOL...

JCk...I'd love that recipe!!!

They used to have these tubes from Pampered Chef that you could bake breads and cakes in that were really neat. I forgot about those....may have to look them up on Ebay.

I seriously never would have guessed I'd be doing all of this and I'm so proud of myself for followig it through....wonder what neat little things I'll be getting into next year???

Thanks for filling me in. I'm not doing any canning projects unless it comes from Ball Book or I check it here first.

Has anyone ever tried this?

http://endtimesreport.com/cake_in_a_jar.html

APPLE SAUCE CAKE-IN-A-JAR

Ingredients:

1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.

3 eggs

3 cups flour (all purpose)

1 cup corn oil

1 ½ cups chopped walnuts or hazelnuts, pecans, etc

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon salt

½ cup raisins, currants, or chopped dates

Pre-heat oven to 325 degrees F.

Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they "ping" and seal. Store on a dark, cool shelf.

I went to the larder to check on my "Cake-in-a-jar" supply before writing this. I was amazed to find the date, May, 1999, written on the lid, and they are still looking good! It is time to bake more bottled cake. For a "different" taste I will delete ½ cup of applesauce and add ½ cup of brandy or rum to the cake batter. This should ensure it will keep for years. This cake will be spirit-filled!

WELCOME TO THE FAMILY!!!

So glad you got a laptop and will be joining us....

There are tons of Hearns where I live here in MS. Anyone in particular that you are looking for Michelle? Oh yeah, Martin's too.

A friend of ours has a plum tree that puts out the best plums and lots of them. My family LOVES plums and we can get as many as we like. Can I do anything other than make jelly with them? Like I've said on a few previous post I have never canned nor planted a thing....all new to me. If you can direct me to a post I'd gladly look it up.

Thanks

Melissa