Lorraine, Author at Lorraine D. Hebler

Blooming Hoya

By Lorraine

It isn’t very often my Hoya plant flowers and so I was surprised that a small cutting I rooted this past summer bloomed for me last week. It is such an interesting flower and sure does brighten up this snowy winter.

January 23rd ~ beginning to open

January 25th ~ fully opened

Here is sits on my chilly kitchen window shelf with three other tiny cuttings.

My original plant had become too large but before giving it away, I took a few cuttings to root.

You can see the plant in previous bloom by clicking the photos below.

hearts overflowing

By Lorraine

Inspired by felt heart garlands seen on pinterest I also cut and stitched a colorful hearts overflowing Valentine’s Day garland for my mantle.

Chocolate Hazelnut Cheesecake

By Lorraine

Want to make something creamy and chocolaty this Valentine’s Day for the Love of your life? Try Chocolate hazelnut cheesecake, a chocolate cheesecake with an Oreo crust and just a hint of hazelnut.Continue Reading

just suppose

By Lorraine

I heard this poem while listening to Alistair Begg and thought it a great reminder to myself to be careful about my words.

May these words of my mouth and this meditation of my heart be pleasing in your sight, LORD, my Rock and my Redeemer.

Psalm 19:14

The Birthday Guy

By Lorraine

Yesterday was my guys birthday.

He took the day off and we spent it in a relaxed way doing some of his favorite things.

as he planned…

Not up at 5:15 this morning

a hearty, at-home breakfast.

off to the movies to see Frozen

a late-afternoon pastrami sandwich at a nearby delicatessen (yes, he has been hankering for a pastrami sandwich)

then to a second movie… Saving Mr. Banks

(we liked both movies)

and finally birthday cake with some of his huggable & snuggly grandkids

This morning, he is still talking about how much he enjoyed the day

🙂

John’s life verse:

being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.

Philippians 1:6

Classic Pecan Pie

By Lorraine

Oh, how can something so easy to make be so delicious! Do you love Pecan Pie like I do? Doesn’t matter how you pronounce it, Classic Pecan Pie is a favorite.

Morning Sky

By Lorraine

At this time of year, if I look out the window toward the eastern sky a few minutes after 7 o’clock am, I often see the most amazing sunrises. This photo was taken from my front porch on the 19th of this month. I am usually in the kitchen at the back of the house each morning and will notice a bright reflection from the back windows of our neighbors house. It is a reflection of a gorgeous sunrise. Grabbing my camera I run to the front of our house and stand in awe for a few minutes as the colors change right before my eyes.

The whole earth is filled with awe at your wonders; where morning dawns, where evening fades, you call forth songs of joy.

Psalm 65:8

Winter Lunch Menu

By Lorraine

An Alberta Clipper dropping about a foot of snow seemed a good reason to set a winter’s white table for a special lunch with friends. Early January can be a dreary time weather-wise and even a little depressing after the busy holidays. Friends time is a great mood booster and this winter lunch menu is lovely for a get together.

Banana Oat Bars and Winter Days

By Lorraine

I take lots of photos. I keep the best and organize them into various file folders for easy retrieval should I want to find something in the future. The others I delete. Usually I keep up, but inevitably fall behind in this task each fall when I get extra busy with projects.

That’s what I have been working on these crazy weather days. After the new year we had an eight-inch snowstorm. A few days ago there were -30 wind-chills. Then is warmed up and all the snow melted. This morning is was freezing, icy rain that caused accidents everywhere and even a salt truck overturning. Tomorrow it is going up to 60 degrees F.

Like the random weather, I am sharing unrelated photos and throwing in a recipe that I spontaneously made when I saw the recipe posted on facebook.

This adorable photo is of our youngest grandchild, Jethro. His mama took the picture and I couldn’t resist sharing. I didn’t make the hat – it was in a hand-me-down container of clothes he received.

Icy precipitation covered these lilac branches yesterday.

So I didn’t expect to see this robin land on a branch as icy raindrops fell.

Almost through a cord of wood already as we stay warm in frigid temperatures. For the first time I had frost on the inside of my windows. Noah and Silas bundled up and braved the chill long enough to build a dapper snowman

Cambrie asked if she could make her favorite Silly faces as I snapped photos.

Our oldest grandson was nominated for Student of the month and his mom received a certificate for National Criminal Justice Honor Society from Saint Joseph’s University in Philadelphia

We worked very hard liquidating Aunt Marie’s sweet little Sears Kit house bungalow and readied to sell.

A fun selfie pic of John and I enjoying a stay-at-home date-night of wine and pizza while we watched the old movie classic, Roman Holiday

My sister and I at her daughters birthday party

My favorite pup

I couldn’t share this patchwork quilt prior to Christmas because it was a surprise for our daughter, Jill who is providing foster care for a dear baby boy. With the extra fabric I made the soft cube toy for him as well.

I didn’t know this photo was taken until I saw it on our churches website. Baby Jethro in the glow of candlelight as we sang Silent Night on Christmas Eve. Abbey is in the foreground with Caleb, Chloe and Jamie in the background.

And finally, no sooner did I see a recipe on my facebook feed, I went straightway to the kitchen and gave this Banana Oat Bar a try. It caught my attention because it was suggested as an alternative to wrongful cravings (which I was having). The original recipe contains no sugar, butter or eggs and since I had ripe bananas on the counter, I whipped it together and popped it into the toaster oven in little time.

The recipe wasn’t detailed so I wasn’t sure if it would bake up like a bar or be more like baked oatmeal. I sprayed the dish prior to spreading the mixture and was happy that it came out easily and cut neatly.

I can’t say that my sweet tooth didn’t think of spreading the bars with peanut butter and (heaven forbid) pipe some melted chocolate on top but I subdued that impulse and found them to taste, well, healthy. They had a pleasant banana flavor, hint of sweetness from the raisins and a soft, chewy texture. I got 12 4-inch x 1-inch bars and with my substitutions, I figured each to be about 70 calories. A good, healthy alternative to curb a snack attack. If calories aren’t a concern, stirring in some mini chocolate chips and/or nuts would be a nice addition.

Banana Oat Bars

PRINT RECIPE

3 ripe bananas, mashed (I used 1 cup)

1/3 cup unsweetened applesauce (I used 1/2 cup since I didn’t have 3 bananas)

2 cups oats

1/4 cup almond milk (I used 2% milk)

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

optional (I added 1 Tbs Splenda)

Preheat oven to 350 degrees

lightly spray an 8-inch square dish

In mixing bowl, Stir together all of the ingredients until well combined. Pour into prepared dish and spread evenly. Bake about 20 minutes. Remove from oven and allow to cool. Cut into bars.

Yield: 12 1-inch x 4-inch bars

Ham Fat Suet for Backyard Birds

By Lorraine

You know that yucky, greasy stuff that rises to the top after cooking meat in liquid. It solidifies when cooled. We usually spoon it off and discard. It is fat and instead of discarding, you can add a few ingredients and make suet cakes to feed your backyard birds. Adding seed, grain, fruit or other tidbits provides high calorie energy when insects are not available.

Sometimes I use bacon grease but this time I used the fat from making ham stock.

You can press the mixture into cookie cutters or just shape into squares or balls and hang outside during these freezing cold days.

Here, I poked a hole in the bottom of a small plastic cup, inserted a length of kitchen twine and knotted the end.

After stirring together a cup of melted fat to about 1/2 cup each of bird seed and cornmeal, I spooned it into a little plastic cup, pressing firmly until filled.

Refrigerate until firm; cut away the cup, pop out and hang outside to wait for some visitors.

More bird feeding ideas found by clicking the photo below

Ham & Split Pea Vegetable Soup

By Lorraine

Not much better than a comforting pot of soup when one wakes up and it looks like this outside the window…

So, using a meaty ham bone I tossed into a freezer bag while cleaning up after Christmas dinner, I began by making stock.

The bone was still frozen when I placed it into a pot with coarsely chopped veggies.

Bring to a boil,

lower heat, cover and simmer two hours

Allow to cool, strain broth, pour into containers and refrigerate (or freeze if using later)

Ham Stock

PRINT RECIPE
large ham bone, preferable with some meat still attached
8+ cups water to almost cover
2 large carrot, sliced into large chunks
2 large onion, quartered
4 stalks celery, coarsely chopped
1/2 cup fresh parsley
1 bay leaf
5-10 peppercorns
No need to add salt

Directions:

Gently simmer ham bone with carrot, celery, onion, parsley, bay leaf, peppercorns, and water in a large pot for 2 hours. Let cool and strain, pulling off usable meat and discarding the solids.

Now, on to the soup…

I love traditional split Pea soup but hoping to appease John’s dislike of that green goodness, I made a soup using just 1 cup of dried split peas and lots of vegetables with some pasta thrown in for good measure. Basically, I used what was in the crisper drawer.

Ham & Split Pea Vegetable Soup

PRINT RECIPE

Note: remove the solidified fat from the top of the cold ham broth. Discard or set aside for making bird suet that I will share in my next post.

10 cups Ham stock

1 cup dry split peas

3 medium tomatoes, chopped

2 carrots, chopped

1 large onion, chopped

1/2 bell pepper, chopped

1 cup thinly sliced cabbage

1 cup small pasta like shells or elbow

ham pieces cut from ham bone (if desired)

Parsley for garnish (optional)

In a large Dutch oven, bring the ham stock and peas to a boil. Reduce heat, cover and simmer about an hour.

Add tomatoes, carrots, onion, bell pepper and cabbage; simmer, covered, 20 minutes.

Add pasta, simmer, covered 10 minutes more

Adjust seasonings, if desired

After shoveling snow, serve a nice bowlful by the fireplace…

with a good friend

Berry Pound Cake Mini Loaves with Ricotta and Lemon

By Lorraine

Using leftover ricotta and some berries in the fridge from the holidays, I made small pound cake loaves. Trying to lighten the recipe a little, I substitutes applesauce for half of the butter and part skim ricotta.

After cooking, I like to slice the loaves, layer between waxed paper and freeze in containers so they are ready for whenever someone wants a treat. The small loaves also make a sweet gift to give away.

Berry Pound Cake Mini Loaves with Ricotta and Lemon

adapted from Simply Recipes and leGourmetTV

PRINT RECIPE
Makes 3 mini loaves (about 3 1/4 x 5 1/2-inches)

INGREDIENTS
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 Tbs butter at room temperature
6 Tbs unsweetened applesauce

1 cup ricotta cheese (I use part skim) at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 Tbs lemon zest
1 cup fresh blackberries, (cut if large) or berry of choice

Preheat oven to 325°F. Prepare 3 mini loaf pans by coating the inside with butter or spraying with PAM.

In a medium bowl, whisk together the flour, baking powder and salt.

Use an electric mixer to beat together the butter, ricotta, and sugar, about 3 minutes. Add eggs one at a time; stir in the lemon zest and vanilla extract.

With mixer on lowest speed, spoon in a third of the dry ingredients and stir until incorporated. Repeat with remaining flour mixture. Gently fold in the berries.

Pour batter into prepared pans, smoothing top with spatula. Bake for 40-45 mins, or until toothpick comes out clean.

Allow to cool for 15 minutes in the pans. Run a knife around the edge of the cake to loosen and gently remove the cake; cool completely on wire rack.

click on photos for more pound cake recipes

Happy New Year 2014!

By Lorraine

Wishes for a very Happy 2014!

Double Birthday Party Dinner

By Lorraine

Wrapping up a whirlwind Christmas holiday with our extended family last night was the perfect ending to Jill and Brad’s visit.
Since many of our family members don’t get to see them very often and since two really awesome guys are having birthdays, we got together to celebrate.

Happy Birthday Joe (our nephew) and Brad (our son-in-law)!

These two little girls became instant best friends forever.
Does anyone know the genealogical relationship between children that share the same great-grandparents (their grandparents are sisters) ?
Cambrie is my grandchild and Olivia is my sisters grandchild ~ I think that makes them second cousins?