Maple Bars

Maple bars are a favorite at our house! The preschoolers and I will make them for an after school snack and they are devoured within a matter of minutes. They are also easy to make ahead and have in the freezer for a quick and easy breakfast treat. School friends often request that we bring them for parties and snack days because they have learned to love them as well.

Any basic bread dough recipe will work fine. My recipe is below. I like to add 1 tsp of cinnamon to the dry ingredients for extra flavor. I also always do them with 1/2 whole wheat flour and 1/2 white flour to get the added nutrition of the whole grain. Once your dough has completed the first rise, punch it down.

Roll it out so it is about 1/2 inch thick.

Cut into bars using a pizza cutter.

Place on a baking tray.

Spray the tops with Pam so they won't dry out as they rise.

Cover with a towel and allow to rise for about 20 minutes. Bake at 375° F 10-15 minutes or until golden brown.

While rising or baking, make the maple icing. Mix 3 cups powdered sugar with 2 Tbsp butter or margarine and 1 tsp maple flavoring. Add 1-2 tsp milk to thin to the right consistency.

Here it is all ready to spread.

Here is the pan of bars all baked to a golden brown.

Place bars on a wire rack to cool. Brush the tops of the bars with melted butter - my shortcut is to just rub the stick of butter on top of the hot bars. Frost those that you will be eating right away. Freeze leftover bars without icing in a ziplock bag or freezer container. Frost them once you thaw them out. The icing will stay good in the fridge for quite a few weeks.

Oh, so good!

Basic Bread Dough
3 + cups bread flour	1 tsp salt
3 Tbsp gluten flour	1 Tbsp yeast
3 Tbsp dry milk powder	2 Tbsp oil
2 Tbsp sugar	1 ¼ cups hot water
Mix according to basic bread making instructions (found here). I always do ½ white and ½ wheat flour. Cover and allow to rise until double in size. Shape and bake as desired. Maple Bars: Add an additional 2 Tbsp sugar and 1 tsp cinnamon to the above recipe. After the first rise, roll dough out to about ½-inch thickness and cut with a pizza cutter into rectangles. Place on a greased baking sheet. Allow to rise for about 20 minutes. Bake at 375° F for 10–15 minutes or until lightly browned. Frost with maple icing and enjoy! I always triple the batch and freeze any extra before frosting. Pull them out of the freezer at night and frost in the morning for a quick breakfast treat or serve for a fun after school snack. Maple Icing: Mix with a hand mixer 3 cups powdered sugar, 2 Tbsp margarine or butter, 1 tsp maple flavoring and just a bit of milk (1–2 tsp).

Homemade Grape Juice

Last Fall we had a neighbor call and offer us her grapes. She planted them years ago when her kids were all home and she doesn't use the juice nearly so quickly any more with just her and her husband at home. I've learned that when people know that you will use the fruit, they offer it free all the time. Most people don't like to see things go to waste so they love to share if they aren't going to get to preserving it themselves. Grape juice is about the easiest thing to preserve. My parents grow grapes and so I always grew up with homemade juice. I knew it was easy to do. So the kids and I went over to pick the grapes.

The first step is to wash the grapes and break off most of their stems. Then place them in the top of a steam juicer.

Fill the bottom pan with water and bring to a boil. We always do ours on the back porch.

For a great step-by-step tutorial, check out this article.

Now we are enjoying our work. To make grape juice, pour the bottle of concentrated juice into a picture. 

Add 1 1/2 to 2 jars of water. This depends on the grapes from year to year. Some years they have a stronger flavor than others. The key is to do it to taste.

Add sugar or whatever other sweetener you prefer, again do it to taste.

Stir to combine and then serve.

This quart of concentrate made 3 quarts of juice.

We bottled up 36 quarts from what we picked so we will be able to enjoy grape juice for lots of meals before we run out. It also makes delicious grape jelly and syrup. 

If you are looking for something that is easy to grow, maintain, and preserve give grapes a try.

Free Class Today

Just a quick reminder for any of you who live locally and would like to come -

I have been asked to present some classes at a local preparedness store one day each month. Food 2 Store is located on Fairview just west of Eagle Rd (by Seagull Book.) These classes are free to the public so tell your friends and family - it would be fun to have a large group there! (Disclaimer: I don't work for the store. I teach classes on a volunteer basis only.)

Wednesday, January 23rd 1:00 p.m.

Preparing a 3-month Food Storage Meal Plan

Are you ready to begin collecting food storage for your family and just don't know where to begin? Do you already have a lot of food storage but you're not quite sure how you would use it to actually feed your family? This class is designed to answer your questions on basic storable items as well as provide you with the opportunity to put together an individualized meal plan that will be tailored to your family and situation. Each participant will leave with a personal meal plan filled out and a shopping/inventory list started to make it easy to keep your resolution this year! Many recipes will be shared and a tasting table with samples of storable meals and snacks will be provided. Space is limited so reserve your spot today by emailing or calling Food 2 Store. (208) 475-1300

Transformation of the Master Bedroom

We've lived in our house for nearly 4 years. When we bought the house it needed a lot of work. We knew we could do the work a little at a time and decided it was worth it to get the space the home would give both inside and outside - it sits on an acre which we have loved and which has also brought plenty of projects. We have been slowly checking off those projects - sometimes I have to take time to remind myself what we have finished because I get discouraged looking at what still needs to be done.

Anyway, it is finally time that we are getting to the master bedroom! Woohoo! Painting is not hard to do - there are a few tricks we have learned over the years that make it quicker and easier though. It is worth paying more for better paint. You will pay more up front, but you can do a good job with less coats and it lasts many more years on the wall without chipping or looking dingy. So pick a color you like since it will look good for 8-10 years. Use the green frog tape that they have recently come out with. It really stops the paint from bleeding under so you can have a nice crisp line. Put down plenty of drop cloths (old sheets work fine) and use good rollers and brushes. Again these will cost you more upfront, but will give you better results and you can rinse them out and re-use for many painting projects.

We needed to paint the ceiling since the previous family had attempted painting, but left it very streaky and in need of a second or third coat. They also didn't leave any color match paint so we just started over. Thankfully, my husband is tall and could paint it pretty easily with just an extension arm on the roller. 

The room had been the pretty, aqua blue color that is so "in" right now. I didn't mind the color, but it was flat paint which shows every fingerprint and doesn't wash up well. It also was streaky and needed additional coats, but, alas, no color match paint was left. In the end, I chose a whole other color scheme.

We tried out a few colors behind my night stand and decided on two - a darker green/gray color for the bottom third and a lighter color for the top. I already have a couple of bedspread options that will both look really good with these wall colors.

My goal is a light, bright feel to our room. I think we're getting there. My kids all love a chance to help - they were troopers. It feels good to have kids getting old enough to help.

Here it is painted with chair rail added. The colors look so crisp and new. The next step is crown molding. I'm getting excited at how well it is coming together! With the help of my husband and kids, we saved a few hundred dollars by doing the work ourselves. More pictures will come as I get it all completed. My job is all the calking and filling of nail holes - my husband passed that to me many years ago. He claims it is because my fingers are smaller - I think it's mostly that I have more patience for the finishing details. Whatever the reason, I'm just grateful that he's so willing to help me out. (Even with all of his help, it still takes way longer to finish than I ever hope since that rest of life has to happen too.)

Embellished Sweatshirt

I found this plain pink sweatshirt on clearance for $1 a few months ago. It was a little big for my youngest so I put it in hiding for a few months waiting for Christmas. I had my oldest daughter, Sarah, use some ribbon I already had in the closet to embellish this and give it a whole different character- a little more fun than just plain pink. We gave it to Emma for Christmas. It really was very simple to do.

Pin the ribbon on in the pattern you want - use lots of pins to hold it in place. Then beginning at the center, sew the ribbon in place, removing pins as you go. It took less than 20 minutes from start to finish.

Holiday Oatmeal Mix

Oatmeal is a breakfast we eat often during the cold, winter months. It is so convenient to have it all prepared in a mix so breakfast can be done in 5 minutes! I prefer using the regular, old-fashioned oats as compared to the quick oats. They take a bit longer to cook, but give me the texture I want. Nutritionally, old-fashioned oats and instant oats offer the same benefits so it truly is a texture thing for me. I packaged a few of these mixes up for family and friends this holiday. I used a sharpie marker to write the instructions on the lid of the snowmen buckets I found to pack them in. You can also package the mix into a ziplock bag or ice cream bucket to store in your pantry.

Holiday Oatmeal Mix
6 cups regular oats	¾ cup dried cranberries
1 cup brown sugar, packed	¾ cup slivered almonds
1 Tbsp cinnamon	¾ cup coconut
¾ tsp salt
For 1 serving, bring 1 cup water to a boil. Add ¾ cup oatmeal mix. For a larger batch, boil 2 ½ cups water and add 2 ½ cups oatmeal mix. Cook for about 5 minutes until all the water is absorbed and the oats are tender, stirring occasionally. Every now and then, I need to stir in just a little more water because the water is absorbed before the oats are tender. You can also substitute other fruits such as raisins, blueberries, etc. It is always delicious! To make it gluten free, be sure to use gluten-free oats.

Upcoming Free Classes

I have been asked to present some classes at a local preparedness store one day each month. Food 2 Store is located on Fariview just west of Eagle Rd (by Seagull Book.) These classes are free to the public so tell your friends and family - it would be fun to have a large group there! (Disclaimer: I don't work for the store. I teach classes on a volunteer basis only.)

Wednesday, January 23rd 1:00 p.m.

Preparing a 3-month Food Storage Meal Plan

Are you ready to begin collecting food storage for your family and just don't know where to begin? Do you already have a lot of food storage but you're not quite sure how you would use it to actually feed your family? This class is designed to answer your questions on basic storable items as well as provide you with the opportunity to put together an individualized meal plan that will be tailored to your family and situation. Each participant will leave with a personal meal plan filled out and a shopping/inventory list started to make it easy to keep your resolution this year! Many recipes will be shared and a tasting table with samples of storable meals and snacks will be provided. Space is limited so reserve your spot today by emailing or calling Food 2 Store. (208) 475-1300

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Tuesday, February 19th 1:00 p.m.
Turning Food Storage into Convenient Mixes to Make Rotating Easy

Do you already have a lot of food storage but you're not quite sure how you would use it to actually feed your family? This class is designed to share tips and tricks to turn your food storage into convenient meal solutions. Save money on groceries and eat healthy by using basic ingredients that are easy to store. Many recipes will be shared and a tasting table with samples will be provided. Space is limited so reserve your spot today by emailing or calling Food 2 Store. (208)475-1300

Omelet Casserole

This is a favorite breakfast at our house. I also sometimes serve it for dinner. It is easily made with items you can have on hand. Feel free to mix it up the night before and store it in the fridge. I have also prepared 2-3 at once and stored a couple in gallon ziplock bags in the freezer to thaw and bake at a later time. 

Start with 1 (32 oz.) bag frozen hashbrown potatoes. We prefer the cubed potatoes, but the shredded ones work too. You can also rehydrate some dehydrated hashbrowns and use them. Spray a 9x13 pan with Pam before filling.

Add any toppings you like in your omelets. I use dehydrated peppers and onions since they rehydrate during the baking process - just sprinkle a few across the top. This time I added sliced olives, leftover ham and grated cheese. Other topping options that work well are sausage, mushrooms, bacon bits, etc. You are limited only by your tastes and what you like.

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Scramble 12 eggs with 1 cup of milk (use reconstituted powder milk) and add some pepper and maybe some salt. Sometimes the ham or bacon is salty enough and no more is needed - you decide.

Pour the egg mixture over the omelet mix.

Use a spoon to mix it around a little and make sure the eggs get all the way to the bottom of the dish. When mixing some extra casseroles, I just throw everything into a gallon bag and then lay flat to freeze at this point. To use frozen casserole, allow to thaw and then dump into a greased 9x13 pan and bake. It's that easy. Because it is so easy to make ahead of time, I like to use this when company is coming or for holidays.

Cover with foil and bake at 350 degrees for about 1 hour or until set.

Serve for breakfast, brunch, or dinner. This recipe can easily be cut in half. Bake a half batch in an 8x8 pan for about the same amount of time. Any leftovers freeze pretty well. My husband likes to take them into work for breakfast or lunch. I usually serve with pancakes, muffins, or toast with some fruit on the side. Enjoy!

Homemade Kettle Corn

Who doesn't love the kettle corn you can buy at the fair or other sporting events? It's just a little sweet and a bit salty - a combination we all go for. It is also very simple and inexpensive to make. It costs $5 around here for a bag of it from one of the food booths. I can make it for mere pennies and in a matter of minutes. It is an often requested snack around here.

It takes 1/4 cup hot oil, 1/4 cup brown or white sugar, and 1/2 cup popcorn seed.

It's helpful to have a Whirley-pop pan, but not necessary. (We found ours at the thrift store for $3.) You can just use a large pot with a lid and shake it over the burner until all the popcorn is popped.

When it is done popping, transfer to a bowl and sprinkle in a little salt while it is still warm. Stir to make sure the popcorn doesn't stick together as it cools. 

We use this as a snack often. We have also made batches to share with teachers or friends for gifts. It is great to give those who need a gluten-free snack or dessert. It is inexpensive,easy, and loved by all - what are you waiting for? Give it a try this week.

Homemade Kettle Corn
¼ cup oil	½ cup popcorn seed
¼ cup brown sugar, packed	Salt
Heat oil in bottom of a large, covered pan. We use a special Whirley-pop pan made for doing popcorn on the stove, but you can use a regular pan. Drop in 3 popcorn kernels. When the kernels pop, the oil is ready. Quickly add the brown sugar and popcorn seed. Replace the lid. If using a Whirley-pop pan, twist the handle until all popcorn is popped. If using a regular pan, shake the pan back and forth on the burner until all kernels are popped. Pour popcorn into a large bowl and add a little salt. Mix the popcorn with your hands as it cools so it doesn't stick together. You can use white sugar in place of the brown sugar. It gives it more of a popcorn ball flavor instead of a caramel flavor.