YAY!!! My boys are back! We picked them up Saturday. It seems to take Benjamin time to transition back. We are slowly hearing stories of his two weeks in AK and I have some pictures that I will share with you a little at a time this week.
Aaron had fun helping with Bible School and I hear he is quite the actor. LOL!! He's always been melodramatic, so I believe it. Ü
When the boys are gone for a few days and come home, I make their favorite foods and usually a special dessert. This is the dessert I made and it was YUMMY! They both loved it. The only things I did different was I didn't divide the chocolate pudding powder. I added 2 cups milk to all of it. I also used crushed Butterfingers instead of Heath bars because I knew the boys both liked Butterfingers. They also loved the goodie baskets on their dressers.
For the main dish I made the easiest French Dip my friend Gloria shared with me...
one dry pkg Italian Dressing (found in the salad dressing section)
one dry pkg AuJus mix
1 can beef boullion (or French Onion soup)
2 large chuck steaks
Add it all to the crock pot and cook til done. I put it in at 7:30 am on high and it was done at 11:30.
I also like to cook a thinly sliced onion in butter until done and put on toasted buns (butter bun and fry in pan until golden brown) with the yummy meat.
Aaron's favorite....
Golden Carrot Buns
4 c cooked sliced carrots (I use our canned carrots)
2 eggs, beaten
1 cup warm water (110* to 115*), divided
2 pkgs (1/4 ounce each) active dry yeast
3/4 cup canola oil
1/2 cup sugar
1 Tablespoon molasses
2 teaspoons salt
8 1/2-9 cups all-purpose flour
Place carrots in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth. In a large mixing bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, mollasses, salt and 5 cups flour; beat until smooth.
Add enough remaining flour to foram a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Shape into roll. Place 2" apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour.
Aaron had fun helping with Bible School and I hear he is quite the actor. LOL!! He's always been melodramatic, so I believe it. Ü
When the boys are gone for a few days and come home, I make their favorite foods and usually a special dessert. This is the dessert I made and it was YUMMY! They both loved it. The only things I did different was I didn't divide the chocolate pudding powder. I added 2 cups milk to all of it. I also used crushed Butterfingers instead of Heath bars because I knew the boys both liked Butterfingers. They also loved the goodie baskets on their dressers.
For the main dish I made the easiest French Dip my friend Gloria shared with me...
one dry pkg Italian Dressing (found in the salad dressing section)
one dry pkg AuJus mix
1 can beef boullion (or French Onion soup)
2 large chuck steaks
Add it all to the crock pot and cook til done. I put it in at 7:30 am on high and it was done at 11:30.
I also like to cook a thinly sliced onion in butter until done and put on toasted buns (butter bun and fry in pan until golden brown) with the yummy meat.
Aaron's favorite....
Golden Carrot Buns
4 c cooked sliced carrots (I use our canned carrots)
2 eggs, beaten
1 cup warm water (110* to 115*), divided
2 pkgs (1/4 ounce each) active dry yeast
3/4 cup canola oil
1/2 cup sugar
1 Tablespoon molasses
2 teaspoons salt
8 1/2-9 cups all-purpose flour
Place carrots in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth. In a large mixing bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, mollasses, salt and 5 cups flour; beat until smooth.
Add enough remaining flour to foram a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Shape into roll. Place 2" apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour.
Bake at 350* for 18-20 minutes or until browned.
Now I leave you with a few pictures from Alaska (you can click on the photos to see them larger)...
Now I leave you with a few pictures from Alaska (you can click on the photos to see them larger)...
Benjamin (on the left) and his friend Jonathon at the top of a mountain they climbed
HI
ReplyDeleteI follow your blog daily!!!
I lived in Alaska from 1996-2004, in Anchorage. I love it when I see that others have visited and enjoyed. Although I've been gone for 5 yrs, I've been back to visit several times and want to move back permanently. It's a wonderful place. Londra