Half-a☆☆Works

Posted on by theexileskitchen by Amanda Ellison Anglin

Scared of the lawn mower, the praying mantis crawled up my leg. A few stomps and it fell back to the freshly cut grass. I moved a lawn chair and got popped by a wasp. Bugs aside, cutting grass in August is brutal, especially with a mower that has a broken self-propelling thingy. I had one a couple of summers ago that worked beautifully, but a crackhead thought he needed it more than I did. The mower that replaced it has not been worth the money and keeps breaking down and I’m tired of taking it to get fixed, but can’t afford a really nice riding lawn mower, sooooo….. There’s a note written in black Sharpie for anyone coming for a free mower: half-a☆☆ works; not worth stealing. Dear Mr. Drug Head – A Vent To An Idiot

The back garden, near the old orchard is hilly and the wild hogs visit frequently- I fell. Right down on my tail. Sweat dripped into my eyes. A few more turns and I decided to go inside to cool off. And make cookies. Of course. Why not?

Sweep of the Kitchen Cookies

Ingredients:

That mushy banana that’s been on the kitchen counter all week

The last 2 tablespoons of Smuckers Natural Peanut Butter

1 egg

1/2 cup brown sugar

A healthy generous squirt of local honey

A splash of vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

A couple of dashes of cinnamon

1/2 cup chocolate chips

What to do:

Preheat oven to 350°.

In a mixing bowl, combine the first 6 ingredients. In a medium bowl, combine the next 4 ingredients. Dump into the banana and peanut butter mixture and stir till combine, but don’t overbeat. Stir in chocolate chips.

On insulated, parchment lined cookie sheets, drop three inches apart scoops of the cookie dough. I did 6 cookies per 2 cookie sheets; these cookies spread a little and I wanted them to have some room to bake up pretty. Bake for about 12 minutes, till the edges brown and the tops are golden. Makes about 18 nice, flavorful cakey cookies.

After cookie making and a light lunch, the garden hat and sunglasses were adorned again. I like cutting grass. It’s satisfying, seeing it all mown. Marigold likes to roll around in freshly cut grass. Maybe with this dog days of summer heat, the grass will slow down in growing and won’t need to be cut again for a while. My hand hurts from the wasp sting. Oh, well. A cookie and a Mayhaw Soda will make it feel better. Note To Self

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Summertime Blessings from the Exile’s Kitchen.

Somehow Carrots Were Put In My Refrigerator

Posted on by theexileskitchen by Amanda Ellison Anglin

The house was filled with company the week of July 4th. Different ones made multiple trips to the grocery store and somehow carrots were put in my refrigerator and then left. What to do with them? Too hot for a stew. Or a souffle’.

It is also pear season. One of my daughters-in-laws gifted me with fresh pears. For about a week, I canned pear preserves and pear butter.

In a simple muffin batter, the carrots and pears made a nice flavor combination.

Ingredients:

1 cup chopped carrots

1 cup chopped pear preserves

2 eggs

1 cup brown sugar

1/2 cup white sugar

1/4 cup vegetable oil

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon salt

1/2 cup whole milk

An additional 1/2 cup white surgar with a generous dash of both cinnamon and nutmeg mixed in

1/4 stick of melted butter

What to do:

Preheat oven to 350°.

In a large mixing bowl, combine first six ingredients. In another mixing bowl sift together the next seven ingredients. Alternating between the flour mixture and milk, add to the carrot and pear base.

Prepare muffin cups, big or small with vegetable spray. I used a mini muffin tin. Bake for 30 minutes or until tops bounce bake, when tapped and golden in color.20190810_135958

Loosen with a knife, cool slightly.  Dip into the melted butter, then swirl around into the spiced sugar. Cool on a wire rack. Makes about 3 dozen.

Blessings from the Exile’s Kitchen.

Y’all Know How to Do This, Right?

Posted on by theexileskitchen by Amanda Ellison Anglin

Mancakes

I used to do this for the first day of school when my boys were growing up and also on their birthdays. Y’all know how to do  this, right? Basic pancake recipe poured  into a gingerbread man cookie cutter, set on top a Lodge cast iron griddle equals mancakes. (You can use any metal cookie cutter, by the way.) Coat both the griddle and cookie cutter with vegetable spray, before filling the cutter with batter. When the batter cooks up with bubbles, take a set of tongs and gentle pull the cookie cutter away. Flip with a spatula and cook on the other side.

 

My great nephew visited all week and he enjoyed his plate of mancakes.

Later…

In the country, the garden needed tending. Miscellaneous items came together for a little girl scarecrow. She is guarding the late planted pumpkins.

 

Know-how Blessings from the Exile’s Kitchen.