Under the Nut Tree


Dedicated for stories to highlight for a week or so


Deviled Eggs to Die For:


Ingredients:
*6 hard-boiled eggs
*1/4 cup mayonnaise
*1 teaspoon vinegar
*1 teaspoon prepared mustard
*1/8 teaspoon salt
*1 dash ground black pepper

Directions:
*Cut 6 hard-boiled eggs in half lengthwise.
*Remove yolks.
*Mash egg yolks with all other ingredients
*Fill egg whites with yolk mixture.
*Sprinkle paprika to taste....ENJOY!

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Want to visit some AMAZE-ing Corn Mazes?  Go to http://www.cornmazesamerica.com/directory.php?state=ID for a map of locations of those in the Treasure Valley and throughout the entire state, as well.

 The Farmstead located at I-84 and Eagle Road in Meridian, is now open and operating and offers a massive corn maze plus the annual Pumpkin Festival!  





 SOUR CREAM PEACH PIE

3/4 cup sour cream
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon almond extract
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
4 cups sliced fresh peaches
1/4 cup brown sugar

Preheat the oven to 425 degrees F.
In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy.
Proceed to make layers of peaches and the sour cream mixture inside the crust, beginning with a layer of peaches and ending with a layer of sour cream.
Bake 20 minutes in the preheated oven, and then reduce the heat to 350 degrees F., and continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set oven to broil, and place the pie back in the oven to cook 2-3 minutes, or until the brown sugar is caramelized.

Recipe from allrecipes.com



 
ELEPHANT EARS

Servings: 12
Skills: Beginning
Prep Time: 10 min (not including thaw time)
Ingredients
12 Rhodes Texas™ Rolls, thawed to room temperature
vegetable oil
powdered sugar, butter, jam or honey

Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375° F.
Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel.
Serve hot. Sprinkle with powdered sugar and cinnamon or serve with butter, honey or jam.

Recipe from rhodesbread.com
 
From this  ...                                                                           



To this ...                       









BROWNIE REFRIGERATOR CAKE

1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container of whipped topping. Pour mixture on top of the cooled brownies. Blend puddings and milk together and pour on top of the cream cheese mixture. Top with another layer of whipped topping. Place chocolate shavings from Hershey bar or chocolate syrup on top.

Refrigerate until ready to serve.


LAGOON- It's what FUN is!!

Marlene and Mary on Carousel


Pictured here is my youngest daughter, Mary, and me riding on the carousel at Lagoon nearly 32 years ago. I came to love this as a favorite summer destination for my family of eight, and watched my children's faces light up as they rode their favorite rides.  
I am also pleased to say that this same sweet daughter has now made it a tradition for her family that they visit Lagoon annually as well.
Truly. How can you beat a place with a 100-year-old wooden roller coaster, a train, great entertainment, clean environment and one of the last wooden carousels in the world? 
Lagoon has proven year after year, to be a fun and exciting destination for any family and lives to its theme, "It's what fun is"!  See more at www.lagoonpark.com.




cake with rolled fondant roses

Basic Rolled Fondant Recipe

2-1/2 cups of sugar
2/3 cup of water
1 cup Crisco
1 teaspoon white vanilla extract
5 cups confectioner's sugar

Combine the 2-1/2 cups sugar and the water in a saucepan on the stove. Boil the mixture until a syrup is formed. In a large bowl, combine the sugar syrup and the shortening and mix well.
Add the vanilla flavoring to the sugar and shortening mix.
Slowly add the confectioner's sugar, mixing continuously until a thick dough begins to form.
Knead the dough by hand until stiff.
Use for a variety of applications including cake decorations.


 

cakeEasy buttercream frosting

1 cup Crisco shortening
2 pounds confectioners' sugar
water (about 12 tablespoons)
2 teaspoons "white" vanilla extract
1/2 teaspoon salt
1 teaspoon flavoring of your choice (optional)

In a large bowl, beat Crisco, confectioners' sugar, vanilla, salt and enough water to produce a thick (stands in peaks) but spreadable frosting. If frosting is too stiff add more water a teaspoon at a time.
Yield: About 10 cups

 

Fourth of July:

From a Reader in Ontario, Oregon:

My favorite memories of the 4th of July included illegally purchased fireworks, a bucket of water and a shovel.  When I was younger, our family would pack in our van and head to the border to select our favorite fireworks for the highly anticipated evening of the 4th of July.  The sun would finally set and there we would all stand with shovels in hand and smiles on our faces as the beautiful array of colors and lights filled the sky!  What a great event!!  I can still remember the chills I got with each and every firework as my heart sang the praises, "and the rockets red glare the bombs bursting in air gave proof through the night that our flag was still there".  GOD BLESS AMERICA!  THE LAND THAT I LOVE!!!!!!!!
fireworks

Nice Summer Treat

With hot summer days ahead, and most especially the Fourth of July holiday, just have to share an easy to make, outside on the grass picnic recipe.
It's all visual too, so take the time to look at each photo and imagine yourself with Dixie cups in place and adding to each one in layers, salted peanuts (chopped); vanilla ice cream (softened); hot fudge topping; more peanuts, ice cream, peanut butter (softened); and Reese's Peanut Butter Cups (chunked). Add one more layer of ice cream, add a popsicle stick, and place it all in the freezer.  Mmmmmmmmm !
And the best news? No calories at all. ... That is if you run 50 miles up hill after eating one! 
... Enjoy!

Picture of the sequence of steps (described above) to make peanut butter sundays in Dixie Cups.

Living

Picture of a small boy smiling
If there is one thing I have learned, it is that no one understands how to live life like little children.  My grandson woke up this morning at his usual 6:00am time and with a big smile and all the zest you can cram into a 3 year old's little frame, jumped on his mom and dad. Amid their bleary-eyed grumbles that it was too early, he stated, "but the sun's up!"

Can you imagine how it would be at 30, 45, or 90 years old to jump out of bed with the sun, eager to not only meet the challenges of the day, but to constantly explore and push the boundaries of what's possible. I am a firm believer that that seed is still in all of us.  It just takes an over-eager 3-year-old to remind us on occasion.