brightblessings5

Darlene,

Is it okay to halve this recipe? I am the only one in the house who eats this and if I can in half pints it looks like I would have about a dozen with the full recipe.

THanks

I made this soup yesterday since I have a few down with a kick a** cold. They all thought it was delish. I am going to make a second batch this week and can it so it's ready to go. Thanks for the recipe.

I like valerian tea at night. Before bed. Helps with sleep.

Take high doses of Vit. B. I take Super B Complex. Directions say to take one a day. I take 2 every morning and if I feel particularly anxious, then I'll take another 'whenever', and if it's real bad I'll take 2 at night also. This seems to be more of a long term fix-not a quick fix. I've only been taking this for a couple of years. Off and on for the first. Now-RELIGIOUSLY!

Have not heard of this-Kava Kava. ??? Curious. Will have to check it out.

I can things to make cream soups: mushrooms, asparagus, chicken, celery. Then I add milk and thickener when making the soup. It just doesn't sound right to can it with the milk and also I can use the main ingredients for other things if I want.

On a side note: when using homemade cream soups vs. store bought condensed cream soups in recipes (like casseroles). You need to cut back on the liquid in the recipe:

If the recipe says-1 can condensed soup (10 3/4 oz) and 1 can water/milk-that's 21 1/2 oz, then I add that much homemade soup or about 2 1/2 cups.

Or if the recipe just gives a liquid amount then I cut it back by 10 oz or about 1 1/4 cups.

If the recipe doesn't call for additional liquid then I put 1 cup homemade cream soup in a saucepan and heat. Whisk 1 Tbl. flour with 1/4 cup milk and add to soup. Heat to boiling to thicken. And then add this to my recipe.

Cat--is there any other way to get to it? Just incase someone forgets where you put the link.

I was looking for it the other day and couldn't figure out any way to get to it. I knew it HAD been there, but started to think maybe.....NO I DIDN'T JUST IMAGINE IT!

Thanks for the link, though.

MRS. NEWCOMB'S ONE EGG CAKE

5 T. melted butter

1 c. sugar

1 t. vanilla

1/2 t. salt

1 1/2 c. flour

3 t. baking powder

break egg in cup and fill with sweet milk

Mix all ingredients and bake in greased and floured 8x8 pan.

350 for 25-30 min.

This is a very heavy cake. I mix in berries sometimes. I also use it to top upside-down cakes. Or put large spoonfuls of pie filling on top before baking.

Edited for:

I forgot to say that this recipe was one of my grandmother's friends and originally just listed the ingredients. I guess you were suppose to just know to grease the pan and how hot the oven would have to be to bake a cake and for how long. Even now, when I add things to it I have to check to see if it's done. The berry cake doesn't take much longer. If I add the pie filling on top-that takes a little longer. And if I do a double batch upside down cake in a 9x13 pan it can take about 40-45 min.

(And sweet milk is just NOT sour milk. Just milk.)

Caaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat!?

Westie's causin' TROUBLE again! (Yeah, I know, what's new?)

NONONONONO still! Kinda like canning butter, but worse. ILLEGAL!

Tell her, Cat. Very dangerous.

Now, don't get me wrong. I looooove good moonshine. Makes the best peach brandy. Appleshine-mmmmmmmmmmmmmm. Gotta be careful even where it comes from, though.

I don't make these at home as much as I used to. DM used to fry them in a frying pan. I do them in my deep fryer. Now I have the cooks at work make them for me when I get a craving for one. I wrap the egg with the sausage and hand it to the cook and tell them to double batter and fry that thing up for me. ), but I put hot sauce (homemade salsa) on it. It's really good that way, too.

SCOTCH EGGS

Yummy, I love these things.