Heritage Home~Place

Monday, November 29, 2010

Aunt Mona's Sugar Cookies

Sugar Cookie Recipe
By: Aunt Mona

Cream: 1 1/3 Cup Shortening (Use Butter Flavor), 1 ½ Cup Sugar

Add: 1 Teaspoon Vanilla (real) , 2 Eggs, 8 Teaspoons Milk

Sift together then add to creamed mixture: 4 Cups Flour (Start with ½ cup less testing for stickiness), 3 Teaspoons Baking Powder, ½ Teaspoon Salt.

Roll to ¼ inch thicknesss, cut with favorite cookie cutter.

Bake at 375* for 8-10 minutes. Edges should be light brown.

You have never had such wonderful sugar cookies until you have had Aunt Mona's cookies! Enjoy!

(By the way, Aunt Mona is my sister!)

Wednesday, November 24, 2010

Local Harvest

The best organic food is what's grown closest to you. Use our website to find farmers' markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies.

Local Harvest is an awesome website!
Here is one of our friends at: 'Heritage Farms'

Tuesday, November 23, 2010


Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow. ~Melody Beattie

Sunday, November 21, 2010

Burning Wood

I absolutely love burning wood on a cold day! I love the smell! I love the coziness of a warm fire!
I even enjoy helping with the wood cutting!
Being out in the woods on a crisp day, cutting firewood is a great way to get in touch with nature....and hard work. :-)
I even have my own chainsaw!
We had a storm a year ago that left many downed trees on the property. We cut a ton of wood for last winter and still have plenty of wood for this winter.
Here is a poem about the Fireside:

Fireside Lore

Hickory makes the hottest coals in stoves when winter's bleak,

Apple wood like incense burning through the hall both fragrance seek,

Elm wood fires have little smoke and warm both serf and lord,

Oak logs split and dried this year make good next winters hoard,

Beech burns bright and fill a the room with warmth and dancing light,

Maple sweet, not white or red will burn throughout the night,

Birch logs cut, need ne'er be stored they blaze, then heat the pot,

Ash, straight grain and easy split the kettle sings, and stove is hot,

Poplar logs must need be dried lest smoke both then ensue,

Pine and fir midst showers of sparks burn fast and line the blackened flue

Thursday, November 18, 2010

Country Life

Country Life is an awesome experience! We love the 'quietness' of our country home! After spending the day in the city, we all enjoy the peace that our country life gives to us! :-)

I love the story about the 'Country Mouse and the City Mouse'. I relate to both. I am a 'country mouse' at heart. I live the simple life as a 'country girl'. I work as a 'city mouse' in our Shoppe in the city. I enjoy both worlds. Here is a portion from a version of the story that I enjoy:

"I don’t mind admitting that I’m a simple sort of mouse. I live inside a nice cozy log by the side of a field. My needs are not great. A few sunflower seeds or wheat stalks will do me for a meal. For a special treat, the farmer sometimes leaves me a some crumbs of bread and cheese from his lunch. When I am thirsty, I drink from the bubbling stream. And I swear that that pure cold water is the freshest, most delicious taste in the world."
Oh, to live such a simple life with a heart of thanksgiving! I love it!

We are about to celebrate one of my favorite Holidays: Thanksgiving! We have much to be thankful for! Family, friends, jobs, warm homes, food on the table, health....so much more!

We will be traveling to Oklahoma to be with family. It is always a grand time to catch up. One of our favorite things to do is the meal preparation! My sisters and mom and I spend hours cooking together...laughing and telling stories as we go along. I love it!

I have a recipe from one of my favorite people on the web: Sue Gregg. Check out her website: http://www.suegregg.com/

Holiday Cranberry Mold
The most frequently requested holiday salad in the Gregg household, this
recipe has now become a tradition. Sue purchases several packages fresh
cranberries in-season to freeze for off-season use. Delicious served with
a dollop of sour cream, or sour cream blended with plain yogurt.
AMOUNT: 8 - 10 Servings
1. Drain pineapple, reserving juice; peel and cut orange into chunks;
dice celery, grate apple, chop walnuts:
20 oz. can crushed pineapple, unsweetened
1 orange
1 cup diced celery
1 grated unpeeled tart green apple (as Pippin or Granny Smith)
¹⁄₂ cup chopped walnuts
2. Withhold ¹⁄₄ cup of the juice for step 3; add cranberries to
remaining juice in saucepan, bring to boil over moderately
high heat; cook about 5 minutes until cranberry skins begin to
pop: remaining pineapple juice
3¹⁄₂ - 4 cups whole cranberries
3. Blend gelatine into ¹⁄₄ cup juice; let stand for 1 minute to
soften gelatine:
¹⁄₄ cup drained pineapple juice
3 pkg. unflavored gelatine (2 tablespoons)
4. Blend softened gelatine into cranberries; cook 1 minute longer
to dissolve gelatine; remove from heat; blend in honey:
softened gelatine
¹⁄₂ cup honey
5. In blender, pulverize the orange chunks with 1 cup cranberry
6. Add remaining cranberry mixture to blender; blend just a second
or two to break up cranberries.
7. Pour cranberry mixture into mixing bowl; evenly stir in:
drained crushed pineapple
grated apple
chopped walnuts
8. Pour into a mold or an attractive glass bowl; chill until set.
9. To serve: Garnish glass bowl, as desired, with:
fresh orange slices, cut in half (peeled or unpeeled)
kiwi slices (peeled; cut in half, if desired)
fresh mint leaves

Have a wonderful Thanksgiving!

Country Mouse ~ Dee