Author Archive
Feeding Horses
A street away from our home live several horses that my children
adore. My children love to feed the horses as well as name them.
The speckled one is “Silver” and the all white one is “Ice Cream.”
Aurora loves to visit the horses whenever she can. She seems to
be the biggest animal lover in our family.
Chocolate Oatmeal Cookies
These no bake cookies are perfect for a quick treat, especially in the summer when you may want to avoid turning on the oven. The cookie is mildly sweet and gives the benefit of fiber as well as protein.
Chocolate Oatmeal Cookies (no bake)
- 1/4 cup Coconut Oil or Butter
- 1/4 cup Honey
- 4 teaspoons Cocoa Powder
- 2 Tablespoons Rice Milk
- 2 dashes of Sea Salt
Heat the coconut oil, honey, cocoa, rice milk, and sea salt over medium heat until it comes to a boil. Boil for 1 minutes and remove from heat. Then add:
- 1/2 teaspoon Vanilla
- 1/4 cup Peanut Butter
- 1/4 cup Whole Wheat Flour
- 1 1/2 cups Oatmeal
Stir well and drop by the tablespoon onto parchment paper, glass plate, or wax paper. Makes about 12 cookies.
Alternatives
- Carob Oatmeal Cookies: simply substitute Carob Powder for the Cocoa.
- Chocolate Coconut Oatmeal Cookies: Add a few tablespoons of unsweetened coconut when adding in the flour and oatmeal.
Latter-day Homeschooling
There is a blog I’d like to tell you all about…I like to peruse it for information and resources for my family’s homeschool. It’s called Latter-day Homeschooling. Pretty easy to remember, right? It’s fun to read about other LDS families and what they choose to do for their school at home whether it’s spiritual or secular learning. Sometimes I find links galore and other times uplifting articles that help keep me going. It’s not an official LDS Church blog, but it is run by those who strive to keep the standards of the church. :D If you haven’t had a chance to read it, I highly recommend it!
Apricot Jam made with Honey
I wanted to make my Apricot Jam recipe a little more readable and printable for myself and you get the benefit too! This recipe is the print friendly version of this recipe and assumes you have done preserving before.
Apricot Honey Jam (smaller batch version)
- 7 cups crushed Apricots
- 1 cups Honey (add to taste, this amount makes a semi-tart jam)
- 3 T Lemon Juice
- 1 box No-sugar needed Pectin (optional)
Clean jars and rings. Put lids in hot water. Wash and then crush apricots using a food mill, blender, or potato masher. Put in large stock pot as the jam will “spit.” Add honey and lemon juice. Cook over medium to medium high heat until thickened, stirring frequently to avoid burning. (Use a long handled spoon or even a spatula.) It may take about 45 minutes to cook the pectin out of the apricots. If you add some greener apricots there will be more pectin in the fruit but the jam will be a little more tart. You can add in the box of pectin otherwise. Add more honey to taste if necessary. Ladle into hot jars, wipe around the tops with a clean washcloth, add a lid and ring. Process in a steam or water-bath canner according to your altitude. 0-1000 ft above sea level: 20 minutes for pints, 25 minutes for quarts. Add 2 minutes processing time for every 1000 ft in elevation above sea level.
Makes approximately 2 quarts or 4 pints of jam.
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Apricot Honey Jam (larger batch version)
- 42 cups crushed Apricots
- 6 cups Honey (add to taste, this amount makes a semi-tart jam)
- 7/8 cup Lemon Juice
- 6 box No-sugar needed Pectin (optional)
Clean jars and rings. Put lids in hot water. Wash and then crush apricots using a food mill, blender, or potato masher. Put in large stock pot as the jam will “spit.” Add honey and lemon juice. Cook until thickened, stirring frequently to avoid burning. (Use a long handled spoon or even a spatula.) It may take about 45 minutes to cook the pectin out of the apricots. If you add some greener apricots there will be more pectin in the fruit but the jam will be a little more tart. You can add in the boxes of pectin otherwise. Add more honey to taste if necessary. Ladle into hot jars, wipe around the tops with a clean washcloth, add a lid and ring. Process in a steam or water-bath canner according to your altitude. 0-1000 ft above sea level: 20 minutes for pints, 25 minutes for quarts. Add 2 minutes processing time for every 1000 ft in elevation above sea level.
Makes approximately 12 quarts or 24 pints of jam.
