Pecan Steelers… A Cookie Misadventure

I decided to make my Old-Fashioned Oatmeal Raisin Cookies awhile back.  I’ve been making those cookies since I was a child back in the day.  Sometimes a new recipe is born when I start a recipe and find that I’m out of something.

Well, I just knew I had all the ingredients to make the cookies, so I started creaming sugar and butter together.  Well, I had almost all the ingredients.  I’d just substitute white sugar for brown just this once.  Then, I reached for my oatmeal jar. Where is it?  It’s usually on the counter.  It’s a gallon jar, it has to be here somewhere…. Oh well, I’ll just get some out of the five gallon bucket… oh no!  I forgot I emptied it!  What now?  I searched and searched and asked the kids if they’d moved the oats.  No oats.  None.  Nada.  Except… here’s a small jar of steel cut oats.  Wonder if that would work… why not?  Okay, now, time for raisins.  “Kids, where are my raisins? How can we be out?”  Well, I do have 8 ounces of chopped pecans.  Guess that will do.

So, my Old-Fashioned Oatmeal Raisin Cookies became my new-fashioned Pecan Steelers!  Believe it or not, they were really good.  At first the kids were reluctant.  The texture seemed a bit healthy to them.  The taste reminded them of granola.  The good news – they lasted a few days.  The really good news – they tasted good the entire time.  It was a nice crisp cookie.  Not a health cookie, but still, it was filled with some good for you ingredients that you can pronounce!

Pecan Steelers

An Original Recipe by Laura Lane of Harvest Lane Cottage

Combine and cream the following ingredients together in a mixing bowl:

1 1/2 c white sugar

1/2 cup plus 2 T softened butter

1 t vanilla

3 T water

1 large egg

Combine the following dry ingredients in a medium bowl:

2 cups all purpose flour

2 cups steel cut oats (uncooked)

1 t salt

1 t baking soda

8 oz pecans, broken in pieces or chopped

Bake about 8 minutes in a 350 degree oven.  Watch them closely and adjust baking time as needed.  They’re done when the edges are lightly golden.

Doing with what I’ve got,

Laura

I’m Making a List…

I’m busy busy knitting, sewing, and painting gifts already. It’s going to be a homemade handmade heartmade Christmas at Harvest Lane Cottage. I’m even helping my children to plan homemade gifts.

Here are some of the things to come from my needles, my sewing machine, craft table and kitchen…

Fuzzy Feet Slippers

Knitted Christmas Stockings

Dresses for my girls’ Vision Forum 18″ dolls

Dishcloths

A skirt for my older daughter

A dress for my younger daughter

Pillowcases

Painted blocks with winter and family sayings

An apron for my son

Drawstring Bags

Tribbles

Scrapbook pages for the kids’ books

Candy Cane Cocoa

Simple Fingerless Gloves

Wool Mittens

Wool Hats

Wool slippers

Polar Fleece sleep sacks

Crocheted Soap Bags

and homemade cookies,

breads,

and gift mixes.

Oh my, I’d better get busy! Links to some of these patterns are on my Harvest Lane Cottage blog  if you’d like to share the link.

Laura

Happily Preparing for the Most Blessed Season

Menu Plan Monday

Hey y’all,

I thought I’d try to start a good habit and plan my menus for the week. I used to do this most of the time; but, I’ve found myself out of the habit. Here’s what we’re having for dinner this week:

Monday- Carribean Black Bean Soup with homemade bread

Tuesday- Herbed Skillet Chicken Breasts with scalloped potatoes and carrots

Wednesday- Ham and Beans and Cornbread

Thursday- Bohemian Steak, broccoli, and peaches

Friday- Bean Burritos with Homemade Salsa

Saturday- Chuck Roast with carrots, onions, and potatoes

Sunday- Spaghetti with homemade meatballs made Saturday and garlic bread

I hope this gives you some ideas.  You can see more ideas by clicking on the picture above.

Blessings to you!

Laura

Ham & Bean Soup

I’ve been working on a menu plan for this week. I’ll post it Monday as part of menu plan Monday. One of the things I’m planning to make is Ham & Beans and Cornbread. It’s a great way to use up leftover ham, the ham bone or ham hocks. We have a family of 6. This usually allows for some leftovers but not enough for another meal. Here’s how I do it.

Ham & Bean Soup

2 lbs northern or navy beans
1-2 onions
ham bone, leftover ham pieces, or ham hocks
Use whatever you have.
salt & pepper

Wash your beans in a colander and pick out all the uglies, dirt and stones. If you have time, you can soak these overnight to shorten cooking time and make them less gassy.

Put your beans, chopped onion(s) and ham bone, pieces, or hocks into a large soup pot. Mine is 10 quarts. Add pepper generously. Do not add salt at this time. It will make the beans tough.

Bring to a boil and reduce to simmer for 2-3 hours until the beans are as soft as you like them. We like them very soft and beginning to break apart. Now is the time to add your salt. I usually add about a tablespoonful then put additional salt and pepper on the table for seasoning.

This is a favorite at our house all year round. It is frugal; because, it can be made with ham leftovers or you can buy a package of ham hocks and just use one or two quite inexpensively.

We use the cornbread recipe on the Quaker cornmeal box. We add about half a cup of extra sugar because we like it sweet. We’ve also added a can of green chiles or drained corn with good results. Don’t be afraid to experiment with your recipes.
Enjoy!

Laura
Wife and Mother to a Whole Bunch of Soup Lovers

See my complete list of recipes in the sidebar at my other blog:
Harvest Lane Cottage

In My Kitchen…In My Little House

Hey y’all,

I will post photos just as soon as I can. We’re still trying to get the Internet to the house. Not having it gets me to the library just a little more often. No one can complain about that.

We’re really making a lot of progress at the house. I do want to get one more coat of paint on the outside of the cabinets and touch up trim where it’s been bumped. I have started putting the shelf paper and some neat rubber mats in the drawers where we put the tableware and such.

It’s been raining a lot. We had flood waters in the north 20; but, they’ve all receded now. They were far from the house. It seems like it’s been either threatening rain or raining for days. Lovely fall weather! Wink!

We’ve moved our dining room, living room, and some of the bedroom furniture in now. It’s beginning to look all cozy. It’s a small house; but, so far things are fitting in nicely. Of course, we’ve elected not to bring all of our furniture in. I’m also going to sort again as I unpack boxes. I sure like the look of things without clutter. There will be another sale in my future soon.

I am so looking forward to getting the stove in! With the cool temperatures and rain, I just want to bake bake bake! Up first will be a batch of my oatmeal cookies. I’ve made the same recipe for so long, I don’t even know where I got it! All I know is that it’s on a very old recipe card handwritten by a kind baker back in the day. I know I’ve been using the same recipe for well over 20 years. Occasionally, I try someone else’s recipe, but I always seem to come back to this old favorite.

Tonight, I think I’ll make up a pot of potato soup. It’s such a homey old fashioned comfort food. I always use real butter. I also use real cream if I have it. Right now, I still have several quarts in the freezer from last summer. I like to make cream of broccoli soup, too. Hmmm, soup, I guess that means I’ve got to get some bowls! I sold mine at the last yard sale! I sold a lot of my dishes at my last yard sale. I’ve decided I want to collect a mix matched collection of white dishes. It seems that with four children, we’re always breaking something. So, I’ll be keeping my eyes out for white cups, saucers, bowls, and plates at thrift stores and yard sales. In the meantime, I found some clear glass ones for $.75 each at a store in town. I’ll just have to stop by and get a few, well, maybe 12-14. I make soup for company a lot in the winter, and we have a lot of little mouths to feed as well as grown-ups. Note: I did not say big mouths, though I know we were both thinking it. ~Tee Hee!~

Well, my time’s up,
have a wonderful Autumny day!

Laura
Soon to be of
Just One Little House

From the Back Yard to the Kitchen to the Table

Good morning!

Yesterday was a rewarding day.

Early in the morning, my husband went out to the garden to work, as he often does. After he picked tomatoes, he found the corn ready to pick! He called to me to bring him a basket and a knife. The sweetheart not only picked the corn, he shucked it too before he brought it in! While he was shucking, I picked our first green beans. Oh, how I’ve been looking forward to green beans. They’re a close third behind garden tomatoes and corn for me.

Lunch menu:
fresh buttery corn on the cob
green beans from the garden seasoned with ham and onions
homemade cornbread made with fresh eggs from our young hens and with fresh corn and a can of green chiles mixed in

Oh my, it was a feast! What satisfaction knowing that much of it came from our own back yard.

Happy Summer Day!
Laura

Do With Whatcha Got… Sausage Succotash $1.50

I’ve really been enjoying eating from the garden more, my Lowell’s and my friends’. Last week we were privileged to go pick corn at a friend’s family farm. So, I made a wonderful succotash. I’ve never eaten succotash before; but, it sounded like a great quick meal. I got the sausage on sale the week before. Total $ spent for the meal was $1.50 for 6 people! Here’s what I did. Please forgive me if I broke some succotash rules. I made it up as I went.

Sausage Succotash

1 lb pork breakfast sausage, steamed then browned (or fried & drained)
2 quarts of corn fresh off the cob (or frozen)
1 chopped zucchini
2-3 small onions (or 1 large)
1 small green pepper, chopped
3-4 Roma tomatoes, chopped
This is a very forgiving recipe. I didn’t actually measure. I just put in the quantities that I had and that looked good at the time.
Steam and brown or fry 1 lb of bulk sausage, breaking it up as you go. Remove from pan. Since I steamed, I didn’t have any grease left in my pan; so, I added a tablespoon or so of butter to saute my chopped onions and peppers. Next I added the zucchini and stirred it for a minute or so. I added the corn and stir-fried it all until it was cooked, but the veggies were still just a bit crisp. I added the tomatoes last of all with a bit of salt and pepper. I just cooked it for another minute or two; then, it was time to indulge.
I ended up with several quart bags of corn in the freezer, one quart jar in the freezer, and lots of corn on the cob in the freezer.
Yesterday, I made a batch of bread and put one loaf in the freezer. I also froze half of a zucchini cake. Last week I put zucchini bread in the freezer. It will be nice to pull out when I need something quick.
Laura
Who’s Finally Used Up All the Zucchini and Squash that I Have!