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I am an
Echinacea

What Flower
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DALLAS

DALLAS HAS TEN FINGERS AND TEN TOES!!!!!!!!!!!!!!

We have a new addition to the family. August 5,2008 we had our second grandchild. Dallas weighed 7 lbs. 11 ounces and he was 21 inches long. Such a pretty baby.
Danielle,our first, was born in 1996 at a whopping 2 lbs 11 3/4 ounces. Such a Beautiful girl.
God has been so good to my family.

It's Hot

IT'S SO HOT!!!!!!!!!!

Do you remember that beautiful Morning Glory I showed you a week or two ago? Well this is the same plant BUT this is what happens when it is SO HOT that the morning sun burns the leaves up. It doesn't help that for the last three days the temperature has been 100 plus. Gee, I just love Louisiana in the summer time.

Brownies

BROWNIES!!!!!!!!

I made the best Brownies today. Rich,chewie, quick and easy to make. Here's the recipe.

Brownies

8 oz. semi-sweet chocolate chips

1 stick butter(real butter)

1 1/4 cup sugar

3/4 teaspoon salt

3 eggs

3/4 cups flour

1 cup walnuts

Melt chocolate and butter in a double boiler. Remove from heat after melted and stir in sugar and salt. Add eggs, one at a time, beating after each addition. Stir in flour and walnuts.

Pour into an 8X8 or 9X9 pan that has been sprayed with Pam. Bake at 350 for 45-50 minutes.

Enjoy.

FIGS part 2

I love Raspberry Fig Preserves!

I have been making Strawberry Fig Preserves but my husband said, " I think Raspberry would be good. And, so it is.

Here is the recipe.

Raspberry-Fig Preserves

3 cups mashed figs

2 packages (3 0z. each) raspberry jello (or strawberry ,blackberry)

3 cups sugar

Wash,peel and mash figs. Place figs,jello and sugar in a large pan and bring to a boil. Lower heat and continue to boil 3 to 5 minutes, stirring often. Pour hot preserves into hot jars, leaving 1/4 inch head space. Place lids and rings on jars and process in a Boiling Water Bath. ENJOY!!!!!!

FIGS

I LOVE FIGS!!!!!!!!!!!!
I have been waiting for these beautiful figs for a few weeks now. I love figs. Did I say that already? I love to eat figs off the tree, I love to eat Fig Preserves. I love to saute them in butter and brown sugar. I love to put them in cakes. I love to put them in cookies. I love to put them in anything I can think of.
If anyone has any fig recipes, please let me know. Till then I will just EAT FIGS !

Oh, by the way, did I say I LOVE FIGS ?

MORNING GLORY

I'm sorry I have not posted in a long time. I now have a part-time job working at a local bank. I work everyday but only 5 to 6 hours each time. It has been a very very long time since I have worked at a bank and the first few week have been very hard. But with Gods help and the help of the person training me, I am finally getting it "together".
I have cooked a few new recipes over the last few days. Onhttp://www.culinate.com/ I found a recipe for Cranberry Bread. We loved the bread but next time I think I will use dried Cranberries. The frozen cranberries I used were just a little to tart for us. The bread itself reminded me of Tea Cakes that a elderly neighbor of ours made me all the time when I was small.We lived next to Mr. and Mrs. Grady Nunn in Jacksonville, Texas. They were very old and never had any children. I called him Grady and her Nunn. I believe that I went to their house every day. I was always scared of Grady. He had emphysema and was on oxygen. Grady would turn off his oxygen and smoke a cigarette, all the while coughing and hacking( It would scare me to death). But to the good part. Nunn was a dear sweet woman who doted over me as if I were her grandchild. Every time I went next door to see her, she would make me Tea Cakes. They were the best things I had ever eaten. We bought a farm and moved from Nunn when I was about 5 but Mom and I always went to see her when we went to town. Nunn gave me the recipe and I made those cookies for years while I was a child. When I grew up and got married, I lost the recipe. All this time I have been trying to duplicate it but I can never get it just right. I think I can work on this Cranberry Bread recipe and with a few adjustments I just might be able to turn it into Tea Cakes. Wish me luck and a prayer.
I know that the morning glory has nothing to do with this post, but I took the picture this morning and thought everyone would enjoy the picture.

GIVING THANKS

PRAISE THE LORD

AND PASS THE BREAD

I have so much to be thankful for. The good Lord has really blessed me in so many ways.

I have a wonderful husband, 2 pretty good children and a grandchild that brings so much joy to my life.

Danielle is beautiful, very smart(student of the year at her school), polite,and just a joy to be around. She spent the day with me today. We baked today. Danielle has been learning how to cook. Today she made AMISH WHITE BREAD and PINEAPPLE CAKE.

Sorry that I don't have a better picture of the bread. It really looked better that this. But,it is delish and here is the recipe.

AMISH WHITE BREAD

2 cups warm water(100 degrees)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

5-6 cups bread flour

Disolve the sugar in ware water, add yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Work in 5-6 cups flour. Knead dough on a lightly floured level serface until smooth. Place in a well oiled bowl and turn dough to coat the entire service. Cover with a damp cloth. Allow to rise until double in bulk, about one hour. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into 2 well oiled 9X5 loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.

Bake at 350 degrees for 30 minutes.

I got this Pineapple Pound Cake recipe about 25 years ago at a Southern Living cooking show.

PINEAPPLE POUND CAKE

1 20-ounce can crushed pineapple in juice

1 1/2 cups butter, softened

2 cups sugar

6 eggs

3 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons vanilla extract

Pineapple Glaze

1 cup powdered sugar

3 tablespoons pineapple juice

Drain pineapple, reserving pineapple and juice spearately. Cream butter and sugar well at high speed until light an fluffy. Add eggs, one at a time, beating after each addition. Reduce speed to slow ; add flour and baking powder. Add pineapple, 1/4 cup juice and the vanillal, mixing well. Pour into a well greased and floured 10 inch tube pan. Bake at 325 for 1 1/2 hours or until wooden toothpick comes out clean. Let cool in pan 10 minutes on wire rack. Remove from pan and cool completely. Drizzle with Pineapple Glaze.

Pineapple Glaze

Beat sugar and syrup until well blended. Drizzle over cake.

MY GARDEN

IT'S A JUNGLE OUT THERE

I love my garden. We bought this house 19 years ago. My yard has gone from almost full sun to almost full shade over the years. I wish I had pictures of the first few years, with only red clay and not even any grass. We had a few beautiful and large oak trees but have lost some over the years. It has been a labor of love.

BARNEY

This is Barney. If you will notice, he is in front of the computer. Well he seems to think that every time I sit in front of the computer, it means that it is time for me to love on him. I have so much fun trying to work and pet him at the same time.

If you will notice, Barneys head is on my hand and my hand is on the mouse.

First Post!

Hi! I'm Shirley and I love to bake and garden. When I'm happy I bake, and when I'm sad I bake. I just created my blog! I have read several other blogs and have felt the need to create my own. But I could not have created this blog without my eleven year old granddaughter's help. We created it while we were baking one day. I said that I liked to read cooking and gardening blogs. And she suggested that I create my own. I asked her if I could really do that. Then we got online and created one. It took us a little while to think up a name. We finally came up with 'The Baking Flower Lady'. I am looking forward to adding recipes, pictures, and gardening tips. I will post pictures of my cooking and garden. Check back soon for more posts and stories.