There Is Always Room For One More

This is my Rescue A golden Dudley DoRight - just entered him in...

Sat, 14 Apr 2012 23:53:08 -0700

This is my Rescue A golden Dudley DoRight - just entered him in The Cutest Golden Contest. If he wins he will be in the 2013 calender. He is pictured on the back of my book with me in an author photo

This is a picture of four of my mother”s sisters - Mary,...

Sun, 19 Feb 2012 18:04:00 -0700

This is a picture of four of my mother”s sisters - Mary, Esther, Katherine, and Doris. This was taken in 1929 or 30 when hard times had befallen America and the Volga Germans in the Platte Valley of Wyoming and Nebraska.

Granma Becca and the newest Volga German, Owen Alexander. He is...

Sun, 22 Jan 2012 23:03:33 -0700

Granma Becca and the newest Volga German, Owen Alexander. He is 1 day old in this photo

Owen Alexander, my first grandchild, 6lbs 4 oz., 19 inches long...

Sat, 21 Jan 2012 21:54:14 -0700

Owen Alexander, my first grandchild, 6lbs 4 oz., 19 inches long and 17 days early! I must teach him to like my Volga German cooking!

New Year

Sun, 08 Jan 2012 23:51:53 -0700

I feel no different, my finances are no different, my job is no different!

This is my Volga German mother, Helen taken on November 12. She...

Mon, 21 Nov 2011 20:33:00 -0700

This is my Volga German mother, Helen taken on November 12. She is 89 years old. On November 21 she had a grueling 5 1/2 hour surgery on her back. I couldn’t be with her, but my 2 brothers were. She is the rock I built my life upon and I love her more than I can say. I will be going back to Torrington, Wy. on Dec. 3rd to be with her after she comes home from the hospital. I just wanted all you to see what she looks like today and show you my little mother that I based my book upon.

This is the family I am grateful for - myself, my mother Helen,...

Fri, 18 Nov 2011 21:14:00 -0700

This is the family I am grateful for - myself, my mother Helen, brothers, Timothy and Ronald. This was 1953.

LIBBY'S FAMOUS PUMPKIN PIE

Thu, 17 Nov 2011 23:28:00 -0700

My mother used this recipe way back in the 50’s when I was a child. It is by far the best recipe I have found. Oh, I have tried many “new” fancier recipes, but this traditional pumpkin pie with lots of fresh whipped cream is the perfect end to Thanksgiving Day!

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Libby’s pure pumpkin
1 (12 ounce) can evaporated milk

1. Preheat the oven to 425 degrees.

2. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs lightly in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mix into the pie shell.

3. Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

4. Serve with fresh whipped cream that you have made from heavy whipping cream. Heavy cream will whip into whipped cream in just a couple of minutes, so be careful not to make butter!

EASY EASY CRANBERRY SAUCE

Sun, 13 Nov 2011 23:27:00 -0700

1 12 ounce bag fresh cranberries

1 cup fresh orange juice

1 cup sugar

In a medium saucepan over medium heat melt the sugar into the orange juice. Pour the fresh cranberries into the sugar and juice mixture and let simmer until all the cranberries have popped open, about ten minutes. Pour the cranberry sauce into a nice glass bowl and let cool for about an hour. Refrigerate. This sauce will stay good for at least 2 weeks if refrigerated.

IF YOU WOULD LIKE TO REVIEW MY BOOK

Fri, 28 Oct 2011 23:04:41 -0700

I am happy to send a softcover book to serious food bloggers or newspaper food editors for a review. Send an email to wyominggirl@hotmail.com to let me know your address. Thanks in advance - trying to get my book out to all of you!

BOSTON GLOBE INTERVIEW

Fri, 28 Oct 2011 22:36:51 -0700

BOSTON GLOBE INTERVIEW:

i am reposting some book reviews and interviews of my little accidental book. What a wonderful time I have been having meeting people and listening to their own unique stories and recipes. Thank you all for helping me with my great adventure!

CHRISTMAS IS FOR GIVING BOOKS

Fri, 28 Oct 2011 22:21:49 -0700

It will be Christmas in the twinkling of an eye and you can give my story cookbook to all your friends and favorite relatives.

If you would like an autographed copy, just send me an email and tell me who you want the book signed to, your address, and I will send you as many books as you need. If you would rather, you may obtain books on amazon or barnes&noble.com. If you would like signed copies, you will have to send me a check. You may contact me at wyominggirl@hotmail.com.

Let’s have the best Christmas ever and make wonderful memories.

BOOKSESSED BOOK REVIEW!

Fri, 28 Oct 2011 22:13:51 -0700

BOOKSESSED BOOK REVIEW!

CHRISTMAS GIFT BASKETS CONTINUED

Thu, 27 Oct 2011 21:54:22 -0700

Here are the rest of the homemade spirits you can make in your own kitchen for Christmas gift giving!

ORANGE FLAVORED LIQUEUR

4 medium oranges
1 cup water
1 1/2 cups sugar
2 cups rum

Remove thin slices of orange peel with a vegetable peeler. Squeeze juice from the oranges; add water to juice to make 2 cups. In a saucepan combine orange juice, orange peel, and sugar. Bring the mixture to boiling; reduce heat and simmer, uncovered, over low heat for 5 minutes. Cool. Pour into a jar. Stir in the rum. Cover with a lid and let stand at room temperature for 3 to 4 weeks. Strain thru a cheesecloth into decorative bottles and cover. Makes about 4 cups.

CHOCOLATE CREME LIQUEUR

1 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup light cream
2 teaspoons instant coffee crystals
1 cup milk
1 beaten egg yolk
1 cup irish whiskey
1/3 cup rum
1 tablespoon chocolate extract
1 tablespoon vanilla

In a large heavy saucepan combine the condensed milk, cream, milk, and coffee crystals. Cook and stir over medium heat until the coffee crystals are dissolved. Gradually stir about half of the hot mixture into the egg yolk; return the mixture to the saucepan. Bring to boiling. Cook and stir over medium heat for 2 minutes more. Remove from heat. Add whiskey, rum, chocolate extract, and vanilla. Cool. Transfer to a bottle with a tight fitting lid, Chill for several hours. Shake well before serving. Store, covered, in the refrigerator for up to 2 monthe. Makes 4 1/2 cups.

PEAR LIQUEUR

6 fresh medium pears (2 pounds)
2 cups 80 proof vodka
1 cup sugar
2/3 cup 80 proof brandy

Core and coarsely chop the pears to make about 4 cups. Place in a gallon jar. Add the vodka, sugar, and brandy. Cover tightly and invert the jar. Let stand for 24 hours.

Invert the jar daily until the sugar is dissloved. Store in a cool, dark place for 5 to 6 weeks. Strain thru cheesecloth into bottles and seal. Makes 4 cups

Christmas Gift Baskets

Mon, 24 Oct 2011 21:20:49 -0700

Over the past few posts I have been giving you easy and different goodies that you will be able to put in gift baskets for gift giving during the holidays. Everything will be made from scratch out of your own kitchen!

THREE FRUIT CHUTNEY

2 cups cranberries
1 tart apple, peeled, cored, and chopped
1 cup packed brown sugar
1/3 cup vinegar
1/4 cup snipped dried apricots
1/4 teaspoon salt
1/8 teaspoon ginger
1/8 teaspoo allspice
1/8 teaspoon dry mustard

In a saucepan combine cranberries. apple, brown sugar, vinegar, apricots„ salt, ginger, allspice, dry mustard, and 1/4 cup water. Bring to boiling; reduce the heat and simmer, uncovered, for 15 minutes; stir frequently. Spoon the chutney into decorative freezer or refrigerator containers. Cover and seal; freeze or refrigerate until Christmas; makes 2 cups

Homemade Spirits

Thu, 20 Oct 2011 23:23:17 -0700

I am giving you my homemade liqueur recipes now because several of them take 4 to six weeks to age. If you start this project now, the spirits will be ready to bottle and put in gift baskets along with the holiday spice bread, cappuchino flats, and orange chutney. I have done this for my special friends for years and it does make Christmas extra festive -even my mother likes a sip or two of my apple cordial!

APPLE CORDIAL

4 cups coarsely chopped apple
2 cups brandy
1 cup sugar
4 inches stick cinnamon, broken

In a large jar with a scrw type lid, combine apple, brandy, sugar, and cinnamon; cover tightly. Invert jar. Let stand for 24 hours. Repeat turning process until the sugar dissolves. Store in a cool, dark place for 4 to 6 weeks. Strain through a cheesecloth into bottles and cover. Makes 2 1/2 cups

RASPBERRY LIQUEUR

1/2 of a medium lemon
4 cups fresh raspberries or loose-pack unsweetened frozen raspberries
2 cups sugar
1 750-ml bottle vodka

Remove thin slices of lemon peel using a vegetable peeler. In a gallon jar combine the lemon peel, raspberries, sugar, and vodka; cover. Invert the jar daily until the sugar is dissolved, about 4 days. Place in a cool dark place for at least 4 weeks. Strain through a cheesecloth into bottles and cover. Makes 5 cups

HOMEMADE AMARETTO

1 1/2 cups sugar
2 cups water
2 cups vodka
2 cups brandy
2 teaspoons almond extract
1/4 teaspoon vanilla

In a medium saucepan combine the sugar and water. Bring to boiling and then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally. Remove from the heat and cool. Stir in the vodka, brandy, almond extract, and vanilla. Tranfer to tightly covered bottles. Makes 5 1/2 cups.

HOLIDAY SPICE BREAD

Sun, 16 Oct 2011 16:28:03 -0700

This is a recipe I had never given out until I wrote my cookbook. It was my grandmother’s recipe from Russia. My mother gave it to me and she made it all winter long. I make it for a Christmas treat and put it in small loaf pans.

1 1/2 cups applesauce
1/2 cup shortening melted
1 cup sugar
1/2 teaspoon each of cinnamon, nutmed, cloves, and allspice
pinch of salt
1 teaspoon soda
3 1/2 cups flour
1 cup dates
1 cup raisins
1 cup walnuts
enough milk for a thick batter

combine and cream the first 3 ingredients
In a separate bowl, sift together all the dry ingredients.
Add the flour, a little at a time, to the creamed ingredients. Alternate this with a little milk so the batter doesn’t become too thick.
Add raisins, dates, and nuts.
Bake in a 375 degree oven for 45 minutes

You can substitute the shortening in this recipe with canola oil for a healthier recipe.

I forgot to mention that the link I posted is to a wonderful review of my book! I have been very...

Thu, 13 Oct 2011 16:16:58 -0700

I forgot to mention that the link I posted is to a wonderful review of my book! I have been very blessed with good reviews. I hope you all enjoy reading this one.

http://completelybooksessed.blogspot.com/search?updated-max=2011-09-29T15:26:00-04:00&max-results=7

Thu, 13 Oct 2011 16:14:00 -0700

This is a picture of my Grandma Susanna Kinsfather Nab and my Uncle Robert Nab. I love this picture because my grandma looks so happy. She loved Uncle Bob with all her heart.

Made In America

Tue, 04 Oct 2011 23:12:00 -0700

My great uncles who were forced into the Russian Army against their will. They fled to America in 1913