Uh oh...Now What?

Well, this morning I thought I'd be nice and make pancakes for breakfast. When I told the kids, they were ecstatic. Then I realized, as I was mixing up the dry ingredients, that I had run out of baking powder. I'm still no expert, but my guess is that leaving out the baking powder would decrease the "cake" part of pancakes significantly. So I Google "out of baking powder" and found several links explaining that you may substitute two parts cream of tartar and one part baking soda. The caution with this substitution is that you must use it immediately, because the chemical reaction when added to the wet ingredients is temporary. This matters little if you are baking or preparing right away, but you wouldn't want to save left over batter or prepare ahead. Anyway, we had vanilla oatmeal pancakes and they were so thick and fluffy, I may use the "home made" baking powder from now on, at least in pancake batter. I haven't baked anything with it yet, so that will be my next experiment. Tune in next time for more "uh oh" quick fixes!

That Moment When You Know the Cake is Done, Before the Timer Goes Off

Watching the morning news...I never do that, but it's  passing the time.

That's what we're waiting for...for those of you who bake by instinct, like me, you understand exactly what I mean. I last wrote to you from my couch, where I'd been ordered to stay until further notice. Since then, a lot has happened very quickly. I was a good girl for three weeks, laying down most of the time while everyone in my family tried to fill in for me. I must say that I'm so overwhelmed by the outpouring of love and the unhesitating manner in which my family rose to the challenge. When I asked my younger brother if he could come help and play Uncle Mom, he never once complained or acted as if he had anything else he's rather be doing. My Mom worked all day and then came straight over to help in the evenings while my husband was working, and backing up my brother.
So, that went on for almost a month, which is hard to believe in hindsight, as it went by so quickly. Then, my husband brought me in for an ultrasound and to update my doctor on how the bed rest was working to bring my blood pressure down. We sat in the dimly lit ultrasound room, chatting pleasantly with the technician doing the exam. She seemed to get more focused and quiet, then she said that the Radiologist would be in as soon as he looked at the pictures. I had a feeling...Then our wonderful radiologist came in to complete the exam, as usual. He is always so warm and funny, more like a good friend than a doctor. He's cared for us at every opportunity since my first pregnancy. He wasn't his usual, perky self. He started to explain the concerns and risks of my hypertension and that things didn't look like we wanted them to at this point. Ella is only a little over 3lbs, which is in 12th percentile for 32 weeks. He also said it looked as though the umbilical cord and placenta seemed compromised. I am paraphrasing, but basically, my whole body, including the part directly linked to Ellowyn's care and development, is over stressed. The immediate question became how much longer the baby was safer on the inside than she would be if we deliver by cesarean section.
The concerns of having a premature baby at 32 weeks are these: her lungs may not be fully developed, or prepared for the involuntary act of breathing as needed, she may not be prepared to eat by mouth or to swallow safely and she is literally skin and bones, without any subcutaneous fat layers to help her maintain her body heat. At least, those were the concerns on Wednesday, when this all swung into motion.
I was ordered to the hospital so that we could both be monitored. I have been given two steroid injections that are supposed to increase the surfactant on Ella's lungs, so that she'll be better able to breathe outside the womb. The ideal is to give at least 24 hours for the second dose to kick and start working. Friday at 4pm was that 24 hour mark. As of Thursday morning, Doctor Jones was not sure we would be able to wait that long. It's now Saturday, and praise the Lord, Ella is 32 weeks and 5 days. It doesn't sound like a big difference, but I'm told that every day she stays in my belly, is two days less she may need to stay in NICU.
We are just watching and waiting. My blood pressure has been up and down, but so far it hasn't hit the scary, "lets go to the O.R." mark and the baby is strong and her heart is beating loudly, telling everyone who enters the room that she's fine and feisty!
So, back to my title, I'm sitting in a hospital bed, with 8 days left until Christmas, waiting for the doctors to get the feeling that it's time. There is a tiny chance that, if my pressure would stabilize, I could even go home for Christmas, still pregnant! All your prayers are appreciated. We are at peace, knowing that every good thing comes from the Lord and that he is guiding every decision made on our behalf. Merry Christmas!!

My New Favorite Recipe

Don't need to to say much for this except I wanted to try a different bread recipe and this one stood out. It was simple, with fewer ingredients and I even used all purpose flour instead of bread flour. It turned out beautifully! It was almost like a dessert, it tasted so good. The only issue we have is, once again, with home made bread around, people want to eat it all the time. It was originally something I started to save money and reduce the preservatives in our diet. I'm not sure it hasn't backfired, though, because the store bought bread lasted almost a week per loaf. This bread is lucky to survive the day! Here's the recipe, which I found on All Recipes.com.

Amish White Bread

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

I Love To open The Windows & Put On A Sweater!

Autumn in the Ozarks

This is one of my favorite moments of the year. I love when it starts to cool down over night and we can turn off the A/C and let that wonderful breeze blow through the open windows all day and night. I love having to wear sleeves in the morning, but still pulling off flip-flops all day. The crispness in the air signifies, not only the change in season, but the beginning of the most fun, and sometimes hectic time of year. Soon it will fall festivals and pumpkin carvings, jumping in piles of multi-hued leaves, earlier dusk and the smell of cinnamon in the air. It is also the beginning of what I refer to as the "candy season." While I turn into a baking fanatic, trying new cookies and cakes and reviving old favorites, the holidays bring with them a ton of candy. From Halloween to Easter, we almost can't get rid of it all. Just when the glucose levels start to level out, there's another school party or family gathering that inevitably ends with more bags, boxes or tins of candy!!
It's ok, though. We portion it out as much as we can, without disrupting our daily routine too much. Then, of course, after bed time every night, whole handfuls disappear "mysteriously," with help from my husband and I. The funny part is, the kids are on to Daddy, but they think I'm a sugar-Nazi, so they never suspect me of candy-thieving. I'm not under any illusions, though, that just because the baked treats that I can't stop making aren't individually wrapped, doesn't mean they're any more nutritious or less sugary. I just prefer to know that what they're eating was hand-made with love and I know exactly what ingredients are involved.
That being said, I can't wait to try out a recipe for mini pumpkin tarts! My Mom made it years ago and I've always wanted to try it again. The original recipe came from Pampered Chef, but we tweaked it a bit. Here's the recipe, and I'll post pictures as soon as I get a chance.

Spiced Pumpkin Tartlets

1 package (15 ounces) refrigerated pie crusts (2 crusts) (Or You could sub Phyllo Mini Tart Shells & Follow Directions for Prep)
1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon allspice
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)

1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired.

Yield: 24 tartlets

Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

I'm Officially Breaking Up With Betty Crocker!

I grew up on box cakes, brownies and cookie mixes. My mother was a single parent of three for seven years, so the majority of the time, we did things the quickest way possible. Even my grandmother tended toward the mixes, instead of from scratch. Its not that they never made things without mixes, but it was a rare occasion. Therefore, when I thought of baking, it always started with a box, featuring a picture of your chosen project on the front.
Lately, I've been trying everything from scratch. Its an adventure! The upside is, though, once you have the basics in your pantry, you can make most anything on a whim, rather than having to go buy the kit at the store. Every pantry, even the novice, should have vanilla extract, baking powder and soda, sugar, salt, flour, unsweetened cocoa powder, powdered sugar, brown sugar, vegetable oil and you must have butter, eggs and milk in the fridge. Now, I'll warn you, there are many more traditional recipes, like pie crusts or breads that also call for shortening, so when you get really brave, you might invest in that, as well. These things are inexpensive and most of them have a long shelf life and you can keep them on hand for whatever projects you might want to try. Yesterday, I found this brownie recipe on the outside of my cocoa powder canister. Well, I didn't have a choice... I had to try it! Once I tasted the first brownie, I knew I could never go back. Here's the recipe, copied from verybestbaking.com, so I didn't have to type it again. This is a good reference site for lots of recipes. Hope you enjoy!

Chewy Cocoa Brownies
Ingredients

1 2/3 cups granulated sugar

3/4 cup (1 1/2 sticks) butter or margarine, melted

2 tablespoons water

2 large eggs

2 teaspoons vanilla extract

1 1/3 cups all-purpose flour

3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chopped nuts (optional)

Powdered sugar

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.