Joy in the Kitchen!

We've just finished Spud Harvest in our area.  All the potatoes are dug and the kids are back to school.  During potato harvest, I called my cousin who's family farms the land behind my Dad's house to see if I could buy some from her.  She let us come and pick potatoes off of the conveyor belt as they went into the cellar.  I took pictures of that last year and you can see those HERE .   We bought about 300 lbs of potatoes.  If the winter is cooperative, I'll have usable potatoes through April.  I love storing potatoes with the dirt still on!  They keep so much better with dirt on and in a gunny sack in a cool, dry area, than they do from the store in those nasty plastic bags.  But you use what you can get, right?  These potatoes are Russet Burbanks.  The BEST in my opinion. (and at my house my opinion is what counts! ) Now that Spud Harvest is finished, there is no better way to celebrate than to eat the harvest!  Idaho Sundae's are a delicious and fun

Anytime is a great time for Dusty Miller Molasses Cookies, but the ginger in them makes me LOVE them in the fall!  LOVE!  These tasty cookies remind me a bit of a snickerdoodle but with a lot more flavor.  I love the full flavor molasses adds and these cookies are soft and chewy.  So very good with a glass of cold milk. Dusty Miller Molasses Cookies 3/4 C. shortening or butter  1 cup sugar 1 large egg 1/4 C. molasses 2 1/4 C. flour 2 1/2 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon a few tablespoons of sugar for rolling the dough in Beat shortening or butter, sugar, egg, and molasses until well blended.  Add flour, baking soda, ginger and cinnamon, and mix well.  Roll into walnut sized balls and then roll in sugar.  Place on cookie sheet a couple of inches apart and flatten with the bottom of a glass.  Bake at 350 degrees for 8-10 minutes. Joy's Notes:  In my oven, I can take these out at 8 minutes and then let them sit on the cookie sheet for

Nature sure provides some interesting entertainment!   This fall amongst my beautiful tomatoes I found.....   FRANKEN-MATO!   He's not ugly, just interesting!  I'd love to know what caused the scarring to happen just as though he'd had an accident and were sewn back together. It appears that in addition to the cobwebs gathering around the house, nature decorates for Halloween in a number of other ways as well!!! HAPPY HALLOWEENING!

One of the best things about the weather cooling off in the fall is the opportunity to enjoy soup!  It has been in the 50's and rainy the past several days so I took that as a sign that it was soup time! Crock pot Beef Barley Soup is quick to assemble and ready to eat when you get home from work or other activities.  Add a loaf of French Bread and it's a filling and satisfying meal. Crock pot Beef Barley Soup 1/2 lb. beef cut into small cubes (or use lean ground beef) 1 medium onion, diced 2 stalks celery, sliced 3 carrots, peeled and sliced 1 small clove garlic or 1 tsp. garlic in a jar. 1/2 C. barley 6 cups water 4 tsp. beef boullion (or use 6 cups of canned beef broth instead of boullion and water) 1 tsp. oregano salt and pepper to taste Toss all ingredients in crock pot and cook on low for 8 hours or high for 4 hours.   Serve right away or freeze in individual portions to use for lunch or dinner!

Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down dough.  Divide into 2 pieces.  Grease 2 loaf pan