We’ve really enjoyed making Christmas cookies ahead this year. Usually we’ve waited until Christmas Day to make one kind of cookie for our police officers. Not only does that introduce a tighter schedule for the day but it also doesn’t leave any variety. In addition, we wanted to bless our trash pickup guys. Those plates were delivered last week, and the police force’s basket is ready for them this week!
Then, last Friday afternoon, Poppy Seed Bread needed to be baked for caroling. I think bread is the wrong word for these flavor-packed loaves. Probably Poppy Seed Cake is more accurate. Whatever the case, it’s our go-to treat to give out on caroling night as it’s pretty simple to make. Need the recipe again? See the end of the post.
Mix all ingredients for 1-2 minutes. Pour into 2 large lightly greased loaf pans (in our case, we bought foil pans from the store and divided each batch into three loaves). Bake 1 hour at 350 degrees or until toothpick comes out clean.
1/4 cup orange juice
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring
Cool cake 5 minutes. Then, pour glaze over cake. After they’ve cooled, we cover in plastic wrap.
“I will greatly rejoice in the LORD, my soul shall be joyful in my God; for he hath clothed me with the garments of salvation …” Isaiah 61:10
As my mom mentioned in a previous post, we have a menu of favorites for different holidays. This particular salad shows up on all the main holidays and is well-loved. I will caution. Because it’s time-consuming to prepare, it’s not for the busy mama with lots of little ones. I’ll start with pictures and then conclude with the recipe.
Teri’s Favorite Salad
1 head iceberg lettuce
1 head romaine lettuce
1/2 to 3/4 12 ounce package frozen baby peas (uncooked)
6 hard boiled eggs
1 lb. bacon (crisp/crumbled)
1 small bunch green onions
2 small packages Hidden Valley Ranch Dressing*
2 cups sour cream
1 1/2 cups mayonnaise *We like to buy Hidden Valley Ranch Dressing Mix in a container at SAMS or Costco. You’ll still use the sour cream and mayonnaise, but it’s much more cost effective to buy a container of the dry mix instead of packets.
Ahead of time: Cook bacon and crumble into small pieces. Hard boil eggs and then peel and cut.
Wash both kinds of lettuce and chop into edible sizes. Put in two bowls. Wash green onions and chop into small pieces. Put bacon, eggs, green onions, and peas in separate bowls next to the lettuce.
Mix Hidden Valley Dressing, sour cream, and mayonnaise together and set aside.
Grab a 9×13 size pan or tupperware container. You’re going to make a total of 2 layers, with the dressing on the very top.
Spread the lettuce evenly across the bottom. Sprinkle one half peas, eggs, bacon, and green onions evenly on top of lettuce. Then, layer the last half of lettuce, and again follow up with the remaining peas, eggs, bacon, and green onions. Next, carefully spread the dressing over the top. It will be thick. Refrigerate preferably for a day before serving. Enjoy!
“It is a good thing to give thanks unto the LORD, and to sing praises unto thy name, O most High.” Psalm 91:1
Often on Sundays, I have two helpers for making tortillas. Abigail weighs out the dough into 1 1/2 ounce balls. She’s extremely good at it, too. Then, Bethany fashions it into beautiful balls for me to roll out. At the end of our process, I try to have enough for the girls to each make 3 tortillas. The girls are awesome help!
This is the really sweet part. They choose who they’re going to make theirs for, and they work so hard at rolling the dough balls out to get them big. Even at 7 and 4, Abby and Bethany can make large, round tortillas! I don’t help. This is their opportunity to do however they’d like. Which has prompted me: how often do we think a little kid can’t do something, but we haven’t let them try? Or, sometimes they might need a bit of instruction at first and then they blossom. All it took with this was to coach the girls how to roll them and how to push hard.
I checked the blog archives, and it seems to have been awhile since I posted our tortilla recipe, and I’ve modified it since, so I’ll post it here.
Maxwells’ Tortilla Recipe
4 cups whole wheat flour
1 tsp. salt (or a little less: depends on what saltiness you like)
4 TB. butter
Water (don’t have an exact measurement: probably 1 to 1 1/2 cups)
Mix flour and salt together while melting butter. Stir in melted butter. Add water until dough is soft. If you have thick dough, it’ll be extremely difficult to roll out, and if it’s too soft, your dough will break and tortillas with holes aren’t pretty! Portion dough into balls. I like 1 1/2 ounce balls. Using a well-floured surface, roll out. Cook in a dry skillet lightly on each side. (I generally put the skillet on the stove and let it heat up before I begin to cook.) Stack on a plate and cover with a towel. Enjoy!
Yields: 15-17 tortillas
Several people asked about the recipe for Poppy Seed Loaves. We posted it in December 2010, and you can see it in that blog post. Also, if you’re interested in a recipe or just would like to search by keyword on the blog, you can use the search feature on the lower right. It’s at the very bottom under all the previous years and categories. Or, if you prefer, click on a category, such as recipes, to explore the posts in that category.
“How sweet are thy words unto my taste! yea, sweeter than honey to my mouth.” Psalms 119:103
This cornbread has become a favorite at our house. Its moist texture combined with a simple sweetness makes it a perfect complement to any soup. It even made it on our Thanksgiving dinner spread at the Maxwell house. Another added bonus is that it is very quick to throw together!
1 1/2 cups Masa Corn Flour (sold in the Mexican section at the grocery store)
Preheat oven to 400 degrees. Put the 2 tablespoons of unmelted butter in 9×13 pan. Place pan in oven and let butter melt. Once melted, roll butter around in pan to grease pan. Combine dry ingredients. Whisk together milk, maple syrup, eggs, melted butter. Add wet ingredients to dry ingredients. Pour into pan. Cook for about 15 minutes or until lightly brown on top. Then add foil and cook until done approximately another 6 minutes.
Note: If you want this to be less sweet, reduce the maple syrup by 1/4 cup.
“How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!” Psalms 119:103
The Maxwell family and ministry blog of Titus2.com.