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Contemporary Seasons

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Contemporary Seasons - Page Text Content

S: Seasons of Change

BC: My Daughter My Joy My Love Mom

FC: Sarah Beth Hutmacher February 25, 1978

1: Back in the Day... Weddings and Bluegrass! 1974

6: Cade | Kaylyn | Sarah | Mom (Mary) | Dad (Michael)

36: Senior Pictures

56: Distant relatives - don't know who they are See any resemblances? Family of Jack Owens

57: George Hutmacher Paternal Grandfather | Glen & Ruthie Borchers Paternal Grandmother & Step Grandfather | Jack Jesse Owens Maternal Grandfather | Charles and Ruby Anderson Maternal Grandmother & Step Grandfather

62: Brady & (Cousin) Lindsay Hanna | (Cousin)Seth & Becky Roach | Uncle Chuck, Aunt Anne Ty Hanna, Matthew Roach | Cousins

63: John & Abby Hauck | Momma bear protecting her cub

72: Play Dough 3 c flour 3 c water 3 t oil 1 1/2 c salt 6 t cream of tarter Food Color Mix and cook over low heat. Stir until forms a ball. When glassy in color and not sticky, remove and knead in food color French Bread Dissolve: 2 pkg dry yeast in 1/2 c warm water 1/2 t sugar Combine: 2 T Sugar 2 t salt 2 T fat 2 c boiling water Cool to lukewarm and add yeast mixture. Stir in: 7-1/2 to 8 c flour. Knead 10 min, or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to a 12" x 15" rectangle. Roll up, starting at 15" edge. Place loaves on greased cookie sheet and make 4 or 5 slashes diagonally across tops. Let rise until double. Mix and brush on 1 egg, beaten, 2 T milk. Sprinkle on poppy or sesame seeds. Bake at 400 degrees for 20 minutes. | Poppy Seed Bread 3 c flour 1-1/2 t salt 1-1/2 t baking powder 2-1/4 c sugar3 eggs 1-1/2 c milk 1 c plus 2 T vegetable oil 1-1/2 T poppy seeds 1-1/2 vanilla 1-1/2 t almond flavoring 1-1/2 butter flavoring Glaze 3/4 c confectioners' sugar 1/2 t butter flavoring 1/2 t almond flavoring 1/2 t vanilla 1/4 c orange juice concentrate Combine bread ingredients in order given. Pour into 2 standard loaf pans, or smaller miniature loaf pans. Bake at 350 degrees for 55 minutes. Smaller pans should bake 40 minutes. Mix glaze ingredients. Stir until smooth, breaking up sugar lumps. Pour glaze on hot bread while bread is still in pans. When completely cool, wrap in clear plastic wrap. This bread freezes well.

73: Oatmeal Crispies 1 c shortening (part butter for flavor) 1 c brown sugar 1 c granulated sugar 2 eggs 1 t vanilla 1-1/2 c sifted flour 1 t salt 1 t soda 3 c oats (old fashioned) 1/2 c nuts 1/2 c chocolate chips 1/2 c peanut butter chips Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt and soda. Stir into creamed mixture. Stir in oats, nuts, and chips. Form into small balls; place about 1-1/2" apart on greased cookie sheet. Bake at 350 degrees or until golden brown. | Mom's Granola Combine in a large mixing bowl: 2 c whole wheat flour 6 c rolled oats (old fashioned) 1 c coconut 1 c wheat germ 1 c peanuts or any kind of nut 1 c sunflower seeds (or however many you want) Blend together separately: 1/2 c water 1 c oil 1 c honey (I also add 1 c brown sugar because I like it sweeter) 2 t vanilla 1 T salt Add blended liquids to dry ingredients and mix thoroughly. Spread out on 2 greased cookie sheets and bake 1 hour (turn occasionally) Bake until golden brown ( 1 to 1-1/2 hrs) You can add raisins. Make sure it's cooled completely before storing in air tight container.

74: Mom's Potato Soup 10 potatoes 1/2 c wild rice 1-8 oz can condensed milk 1 cans cream of mushroom soup 1 can cream of celery soup 1/2 lb bacon-fried until crisp, reserve about 1/4 cup of the fat 1/2 block of Velveeta cheese 1/2 t celery seed 1/2 t dill seed salt & pepper. Cook wild rice (it takes about 45 minutes) Peel and cut potatoes in chunks. Boil potatoes with just enough water to cover potatoes. Cook until done (do not drain water; this is where all the nutrients are!) Add rice, milk, soups, bacon, bacon fat, celery seed, and dill seed. Cut Velveeta up in chunks and add to soup. Simmer on low. Be careful not to burn. Garnish with shredded cheddar cheese and green onion. This soup is very good in bread bowls. | Quick Chocolate Cake Sift: 2 c flour 2 c sugar Into sauce pan put: 1 stick oleo 1/2 c Crisco 4 T cocoa 1 c water Bring to boil and pour over flour and sugar mixture and mix well. Add: 1/2 c buttermilk 2 eggs beaten 1 t vanilla 1 t soda 1 t cinnamon Mix well and pour into greased and floured 16' x 11" pan. Bake 20 min at 400 deg. Icing: 1 stick oleo 4 T cocoa 6 T milk Melt and pour over 1 box confectioners' sugar. (powdered sugar) Beat; add 1 t vanilla and 1 v chopped nuts. Spread on hot cake.

75: Lazy Day Cobbler Put a stick of butter or oleo (1/2 c in a deep dish. Place in over to melt. Beat together 1 c sugar, 1 c self rising flour* and 3/4 c milk to a smooth batter. Pour over milted butter but don't stir. Empty 1 can (or frozen) unsweetened cherries (you can use blackberries, or blueberries) over batter and sprinkle with 1/2 c sugar. Bake at 350 degrees for 30 minutes. The batter will raise to the top. * For regular flour add about 1-1/2 t baking powder and 1/4 t salt. Bake about 45 minutes. | Fruit Cocktail Cake 1-1/2 c sugar 2 c fruit cocktail 2 whole eggs beaten 2 c flour 2 t soda 1/2 t salt Mix, and pour in greased 9x13" pan. Sprinkle with 1 cup brown sugar. Bake 30 min. at 350. Sauce for cake 3/4 c sugar 1/2 c milk 3/4 stick oleo Bring to a full boil. Remove from heat, add 1 t. vanilla. Stir and pour over cake. Add 1 c nuts if desired.

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  • By: Mary L.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: Contemporary Seasons
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 6 years ago
  • Updated: over 6 years ago