Hello and welcome to my corner of Georgia at Red Roof Farm. My blog is about the things that make me the most happy...family, home, church, collecting primitive antiques, junk ( I mean treasure) hunting, decorating, getting my hands dirty outside, an assortment of crafts and making stuff. Whew!!! As if I need more to do with a full time job of teaching. I grew up on an 85 acre farm where we raised cows, hay and an occasional ruckus. Now, we raise horses, flowers, vegetables and kids. I hope to someday make a living from home, but I can't quit my day job just yet. Thanks for stopping by!!

Saturday, November 27, 2010

Howdy Santa

Now that Thanksgiving is over, I can't wait to start decorating for Christmas!!! Up first is my son's room, done in a cowboy theme. The denim curtains I purchased at Target and added a red cowboy print on the inside edges. I made a patchwork quilt and two pillows out of the same fabric. During the Christmas holidays two years ago when I was very pregnant, my husband and daughter painted the room a primitive mustard and the little dresser and an old pine bookcase I had in a wonderful red. His little tree is outfitted with cowboy ornaments...all of them at clearance price last year from Peebles. The little red lantern I found at Target along with the denim rag rug. I have had the little blue chair and the dresser for years and never really knew what to do with it. I think the good Lord had a plan for them all along!!

Plum Cake

I first tried this cake at a school luncheon. A friend that baked it said it was made from baby food plums. My first thought was "no way am I going to eat that". I did try it and much to my surprise it was wonderful. I made it for Thanksgiving and it was a hit!!
Here's the recipe:

2 cups of self rising flour
2 cups sugar
3 eggs
1/2 teaspoon cloves
1 teaspoon cinnamon
2 jars baby food plums
1 cup vegetable oil

Mix all ingredients together. Bake in a bundt cake pan at 350 for
1 hours. Sprinkle with powdered sugar when cake is cooled

Wednesday, November 24, 2010

Pumpkin Cream Cheese Muffins

Happy Thanksgiving ya'll!!! The "wildman" is at daycare so this morning no one was under foot and I was feeling quite domestic so I thought I would do some pre-Thanksgiving baking. I found this recipe online for pumpkin muffins with a cream cheese filling. They were scrumptious!!! The recipe called for a streusel topping which I did for the first batch and decided to leave it off for the second batch. I prefer no topping. The recipe makes 18 muffins. Here goes:
8 ounces of cream cheese at room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
2 and 2/3 cups all purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup canola oil
2 teaspoons vanilla
1/3 cup all purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2-3 tablespoons chopped nuts
line muffin pan with paper baking cups or grease and flour the muffin pan
heat oven to 375
Filling: in a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg and 1 teaspoon vanilla. Beat until smooth and put aside.
*In a large mixing bowl, combine the 2 and 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt and pumpkin pie spice. Add eggs, pumpkin, oil and 2 teaspoons vanilla. Beat until blended.
*In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter and nuts. Work together with fork.
*Fill muffin cups about 1/3 full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with 1 more tablespoon of the pumpkin batter or until the cups are about 3/4 full. Sprinkle muffins with streusal topping. Bake for 20-25 minutes until firm.