Amanda Mackay Blog Profile

October 29, 2012June 20, 2014

Applesauce Cinnamon Christmas Ornaments Snowflakes, Trees Easy Making Handmade

I attempted making applesauce cinnamon Christmas ornaments with glue this year. I have seen them before and never tried as I thought it would be expensive..I was wrong, one cup of cinnamon plus some..was only 1.75 at bulk barn in Nova Scotia. I for some reason figured it would be much more expensive for cinnamon.

Applesauce Cinnamon Ornament Dough

Recipe
1 cup of cinnamon
1 tablespoon of cloves
3/4 cup of apple sauce
2 tablespoons of white glue

Other Items
2-3 inch headpins
Cookie cutters
Glitter and more glue
Paint to decorate
Ribbon or hooks
Drying rack
Rolling pin

Directions
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2. Mix in a cup, the apple sauce and the glue

3. Slowly mix everything together as the cinnamon flies everywhere.

4. The mix may be a bit crumbly, you may need to add more apple sauce, but before you do, start kneading, for a while, hard, when it is rolled out it should be smooth, try using only part of the mixture, add more apple sauce as needed, the rolled dough should look like this:

5. Use cookie cutters to cut out shapes, I purchased mini cookies cutters from Bulk Barn for 69 cents! Super cheap.

6. Take the headpins and push them in head first then pat the shape down around the headpin, sit and let dry! You can shape the headpins before inserting for easier hanging. I prefer the headpin method as my ornaments are tiny and the hole takes up half of the ornament.

7. Let the ornaments dry, this will take 3-4 days. I do not use the oven drying method as I find more ornaments break.

8. After ornaments dry decorate with paint and or glitter, decorate only one side so the smell can escape! Note if ornament looses smell or freshness, which will take years I hear, sand the back side.

9. Use a hook or ribbon for hanging. You are done and your house should smell of cinnamon for a week! After I am done I will be packaging these up to give as gifts for my family and friends Christmas trees.

Cinnamon and Applesauce Christmas Ornament — Cinnamon Christmas Ornament Snowflake

Cinnamon Christmas Ornament in Tree Shapes

September 10, 2012June 18, 2014

Easy Scone Recipe | Apple Cinnamon

This is my easy scone recipe! Mike and the kids love these. I love going to the Saturday market and getting fresh scones! I love the different flavors and the smell is amazing! They are awesome! However I cannot buy scones premade forever, I must learn to make them myself, after 7ish attempts I have finally perfected the recipe, taste and texture that I like!

Easy Scone Recipe

2 cups of flour
1/3 -1/2 cup of butter
4 tbsp of sugar
1tbsp of cinnamon
1 tbsp baking powder
1 tsp of salt
1/2 cup of sour crème
1/2 cup of canned milk
1 and a half, baking type apples peeled and chopped into flat thin pieces.

Directions
1. Mix all dry ingredients loosely. Cut up cold butter in long chunks and then cut into the flour and dry ingredients until butter is the size of tiny peas or smaller. Maybe large peas:)
2.Add the rest of the ingredients and mix, I have tired buttermilk in my scones, and this mix, I find this one seems to have a better turn out rate. The dough should be VERY sticky, use your hands as little as possible and get all the pieces stuck together, flour surface of counter and flatten to about an inch and a quarter thick, very thick.
3. Get a bit of sugar, brown or white and with the left over sour creme/milk baste the top of the scones to just wet them, sprinkle sugar on them and cut into 8 wedges.

4. Temperature should be 425 degrees & baked for 20 minutes give or take, look for a bit of browning on the top, note your rack should be in the middle ideally and each scone should be separated to give it room to expand. Baking sheet usually does not need to be greased, however, parchment paper is the best option if you are worried about sticking.

Tips
1. Use the right flour. You want soft, tender scones and too much protein leads to too much gluten which makes your scones chewy. Pastry flour is a great option.

2. Keep your ingredients cold. Temperature is critical to buttery, flakey scones. Start with very cold butter—it should chip when you cut it into chunks and your liquids should be ice cold. Consider putting your wet ingredients in the freezer 10 min before baking. Consider chilling your mixing bowl before mixing.

For a quick make in the morning try mixing the dry ingredients and chopping in butter and then freezing it over night and add wet ingredients in the morning, quick and easy!
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Why do your ingredients need to be cold? The objective is to keep the butter a solid and not let it melt into a liquid. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones.

Work with the dough quickly to keep it cool.

3. Don’t work your dough too much. Mix only until the ingredients come together into a combined mass.

4. Leave the cut edges of the scones alone. Patting the edges with your fingers melds the edges so that the scone will not rise as nicely or have a flakey, layered structure.

5. Don’t over-bake your scones. Over-baking for even a minute or two will dry your scones out. As soon as the edges begin to turn brown, remove them from the oven. Immediately, place the scones on a wire rack—the hot pan will continue to dry the scones.

6. Storage after the scones have cooled is usually best just covered with a cloth, a container sealed will give you soggy scones, and leaving them out too long will cause dry scones. Scones are best eaten same day, so share! 🙂

7. Do not store in a container, in a basket or wrapped in a dish cloth after cooled, best when fresh or later in day, loses quality after that.

Sweet Scones
Lemon Blueberry Scones- instead of cinnamon and apples, add 3/4 cup of blue berries preferably frozen and a bit of lemon zest if available.

Pineapple Coconut Scones- instead of cinnamon and apples add 3/4 cup of canned pineapple tidbits or fresh pineapple small tidbits, no juice.

Espresso Scones- instead of cinnamon and apples add 1 tbsp of instant coffee to the milk to dissolve and add 3/4 cup of chocolate chips.

Non Sweet Scones
Pizza Scones- instead of 4 tbsp of sugar, only one, in place of cinnamon and apples add 1/2 cup chopped pepperoni,1/4 cup shredded cheddar cheese, 1/2 tbsp pizza spice.

Ham and Cheese Scones- instead of 4 tbsp of sugar, only one, in place of cinnamon and apples add 3/4 cup chopped cubed ham,1/4 cup shredded cheddar cheese.

September 6, 2012

Peach Jam Recipe | Easy First Peach Jam | Ripen Peaches

My first attempt at making peach jam was a success, I purchased second best peaches from The Peach Pit Market in Berwick, NS. Very pretty spot with picnic tables and benches to enjoy the view.

My peach I bought f0r me and Mike was not ripe yet, so expect to wait a day to eat them, they ripened in a day in a brown paper bag super quickly and another thing I noticed about the peaches here, they are about double the size of peaches purchased in supermarkets!

The recipe I used was

10-14 ripe peaches chopped with the skin on (it dissolves in the cooking process) (cost me 2.99 for the peaches(second best) here to make this jam!)
4 cups of white sugar
2 pkgs of certo

Men, who are the victim of erectile dysfunction when he is regular facing some kind of difficulty in maintaining a cialis online online firmness in his penis whilst the sexual activity. More links for a website implies they cialis uk will be less expensive than the brand name drugs. Men, tadalafil buy cheap experiencing male pattern hair thinning, usually are recommended a scientifically established dental medicine called Propecia. This article describes how to develop a strategic sildenafil online without prescription BIM plan for the renovation process of existing facilities. 1. Mix them together and boil till smooth squish pieces if desired. (I personally used a hand mixer and blended them while still cold, it was a HUGE mess lol)

2. I boiled them for quite a while and when they turned to liquid and boiled I added one pack of certo, boiled for a min, then added the next, boiled for a min and removed from heat.

3. Put jam in jars and processed for 10 min.

I have never even tasted this jam until I made it, it’s actually really good!

September 1, 2012November 9, 2014

Brown Bread Recipe | Oatmeal Molasses | Heavy Dense Bread

This recipe was given to me by my mother, who got it from her mother, who got it from an elderly lady who was in her 70`s, so this recipe is over 100 years old. This recipe is actually a very good recipe if you like dense moist brown bread. Some people refer to it as oatmeal molasses bread which is what it is made out of however; I’ve always just refer to it as brown bread. This is my favorite brown bread recipe. The pictures show how it turns out, it was awesome.

Recipe:

1. 1 and 1/2 cups of rolled oats(I used quick oats)
2. 2 cups of boiling water
3. 1/2 tblsp of salt
4. 1 tblsp shortening or lard, I used tenderflake and also fluffy before
5. 1 tblsp of yeast (quick acting)
6. 1/2 cup of warm water
7. 1 tsp of sugar
8. 3/4 cup molasses

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Steps:

A. Mix item 1,2,3 and 4 and let stand until luke warm this is the oat mixture.
B. In a seperate bowl gently stir 5,6,and 7 and let sit, this is the yeast mixture.
C. When the oat mixture is warm-cool, add the molasses (item 8) and mix well. Do not add when mixture is too hot or it will change the texture and require more flour.
D. Add yeast mixture and stir and one cup of flour and beat well.
E. Keep adding flour in one cup intervals up to 4 or 5 cups. As you get near the end you may need to use your hands to work flour in.
F. Kneed bread for 10 minutes dusting surface with flour if needed. My judgement for when its done, the dough is no longer sticking to my hands. If using a Kitchenaid mixer I knead for 10 min after all flour is in, it should pull away from the sides of the bowl some.
G. Place bread in a greased bowl and grease the all of dough. Let this rise until it doubles in size (60 min), MAKE SURE YOUR house is WARM if it is not, open your oven door and sit it near that. Or turn the over on 350 for about 1 min and turn it off, the semi warm airless environment is perfect for rising bread just make sure it’s not too close to the top and DON’T leave the oven on.

H. After risen, split into 4 pieces and form into balls and place them in the greased pans. and again let them rise to double the size.( 30-60min)

I. Bake them at 350○ for about 30 -40 minutes.
J. To tell they are done, they should be browned well on top and they should slide out of the pans, use over mitts and take them out of the pans right away to cool.

August 20, 2012March 3, 2013

Smugglers Cove Nova Scotia | Salmon Teriyaki

Me and my good friend Lena decided to go for a drive and visit Smugglers Cove, Nova Scotia. It is a beautiful spot with a small picnic park area, board walks down to the water, and views of St. Mary’s Bay. The history behind Smugglers Cove – named this as it was a prime location for the smuggling of liquor during prohibition in the 1920s. There are some markings on the wall that I have never made it in there to see but just heard from hear say. It really is a beautiful park, here is one of the pictures I took while there.

Also speaking of friends, a good friend of mine right now who decided to cook me supper one day. She cooked me a salmon teriyaki supper with a spinach salad. I usually only make salmon in the oven, but this year I have learned to do it a couple of ways teriyaki flavoring on the salmon was amazing! One other way I absolutely love, is by putting it in tin foil with onions, salt and pepper, on the barbeque.
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Note the teriyaki flavoring was from epicure spices, follow the directions on the bottle and put on top, I also think there was a bit or orange juice added, it baked on 350 for about 20 minutes.