I baked mine in a cast iron skillet, but you don't have to, I've made it  in a baking dish and it turned out just as good. If you do have cast iron though, I think you'll enjoy the convenience of using it for this recipe.

Quesada Recipe

(from The Taste of Spain by Camillia Jessel)

500 ml or 18 fl. oz Cups Milk (2+1/4 cups)
1 Cinnamon Stick
Peel of 1 Lemon
Butter
300 g (11 oz) Sugar (1+1/3 cups approx.)
150 g (5 oz) Flour, sieved with a pinch of salt (1+1/4 cups approx)
150 g (5 oz) Natural Plain Yogurt (1+1/4 cups)
2 Eggs
Powdered Cinnamon

Heat the milk with the cinnamon stick and lemon peel. When it boils remove from heat and keep.
Heat the oven to 350 F (180 C). Grease an appropriately sized tin, ceramic or cast iron mould generously with butter and put it in the oven. The sides should be about 2 inches (5 cm.) height as the quesada rises slightly.

Beat the sugar and flour with the yogurt and eggs in a bowl. Beat in the strained milk little by little. Pour the mixture into the hot mould, sprinkle with powdered cinnamon and bake for 45 minutes.

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I will include sauce recipes and other tips as I continue to get better at writing the recipes down as I make them, so far I do have a fave though which includes some of my home canned summer tomatoes and cubed mozzarella cheese-terrific. I will need to check on quantities though as I am a handful here and a pinch there type of cook.

Here I leave you with the following recipe, it is the basic pasta recipe by which I have made all different types of noodles and dishes so far- it has yet to let me down. I include it here so that you see just how simple homemade pasta is, so that you will try it and love it as much as we do.

Basic Homemade Pasta Recipe:

3 Eggs (the fresher the better)
3 Cups of Bread Flour
Water (as needed)

Put the 3 eggs and 3 cups of flour into the mixer or into your bowl. Stir until combined, add water slowly and continue to mix. Knead by hand after mixing until uniform. The consistency of the dough should be firm, elastic and smooth. Work the dough in your hands for at least 5 minutes after desired consistency is reached to result in a perfect dough. Store dough wrapped in plastic wrap in fridge for 60 minutes to rest and cool. Remove dough and roll out flat. Use your pasta maker to roll dough through, on largest setting, then double and roll through on same (largest) setting. Turn nob to desired thickness, liberally flour flattened dough and run though pasta machine. Run through your noodle attachment being sure to coat dough with enough flour beforehand. Your noodles are formed! Lay them out or hang them to dry for at least 30 minutes. This drying time will make tender pasta noodles, while avoiding the sogginess.

These will only need to boil for less than half the time than the store bought dried pasta you may be used to. Bring a large pot of water to boil, add generous amount of salt (this is the only salt in your noodles) I generally add 2 Tablespoons or so. Gently place your pasta in the boiling water. Boil for approximately 4 minutes, or to taste.

Stew up your favourite sauce, or just add salt, butter and pepper for a great snack to hold you until the rest of the fam gathers for dinner.

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Kids in the Holiday Kitchen: Making, Baking, Giving

The holidays are a time when everyone just wants to create. Weather it be crafts, gifts or yummy treats to eat- the time that we get to spend together is so much better spent when we get our hands sticky, right!? Kids (and even adults) of all ages will find some eye-catching pictures in Kids in the Holiday Kitchen, pictures  that will reel them right in to want to make the recipes/crafts. From the Stuffed French Toast (on page 14), the Sugarplum Lollies (p. 36) to the crafts of Stellar (felted) Stockings (p. 81) and the Let There Be Light (colourful beeswax candle) (p. 88) there is more than enough so that everyone  in the family will find a "must make".

These projects are made to be kid friendly and most kids preschool age and older could do a portion of the work with a parent helper. Older kids could do them completely by themselves.  It is a way that children can take ownership of making their gifts for their teachers, aunts or that special friend that needs a little encouragement. It is never to early to encourage giving and Kids in the Holiday Kitchen encourages a season of giving all year round, even from the littlest hands. This books gets two thumbs way up from me. I am leaving you with a recipe from the book that would be perfect for your New Year's celebrations!! Yum.

New Year's Nuggets

Chocolate-Caramel Popcorn, from Kids in the Holiday Kitchen (p. 45)

You'll Need:

1/2 Cup Dried Yellow Popcorn
Scant 1/4 Cup Water
3 Tablespoons Canola Oil (optional)
1/4 teaspoon orange extract (optional)
1 Cup Sugar
8 Ounces Milk Chocolate
1/2 Cup Light Corn Syrup

What to do:

1. Pop the popcorn.

2.  Line several cookie sheets with parchment paper.

3.  In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, and 5 minutes. Stir gently, add the orange extract, if using, stir again. Add some of the popcorn and coat it with the caramel. use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.

4.  When cool, break up the clumps of caramel corn, keeping the corn clumps on  the parchment.

5.  Heat the chocolate over low heat in the top of a double boiler, or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Heat the chocolate until it's smooth, 3 to 4 minutes. Make sure the chocolate doesn't burn.

6.  Fill a ladle with the melted chocolate and lightly drizzle over the caramel corn. Let the chocolate caramel corn cool for 30 to 45 minutes. To make gifts, put small batches in cellophane bags; otherwise, wrap in parchment paper and keep in a Tupperware container in the refrigerator for 3 to 5 days.

Makes 4 Cups

Watch Chronicle Book's Kids in the Holiday Kitchen book trailer:

Title: Kids in the Holiday Kitchen
ISBN: 9780811861397
Subtitle: Making, Baking, Giving
Author: Jessica Strand & Tammy Massman-Johnson
Photographer: James Baigrie
Publisher: Chronicle Books
Subject:Holiday - Christmas, Crafts for Children, Handicraft, Recipes
Publication Date: November 2008
Pages: 95

I am an affiliate of  TOMS SHOES and Powell’s Books and I do receive a percentage of the sales of any item you buy using my links. Thank you!

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Spring Scents Bath Salts
3 Cup Epsom Salt
1 Cup Course Sea Salt
1/2 Cup Baking Soda
2 Tbs. Liquid Glycerin
12 drops lavender essential oil
6 drops Ylang Ylang essential oil
Food Colouring Red and Blue (optional)

Use more or less essential oil depending on how strong you want your bath to be scented. Combine ingredients. I never use a particular order, just be sure to combine them completely so that you have a uniform mixture of relaxation and calm. I poured the salts into pint sized jars and added a lavender flower to the front of each just for pretties sake. The lavender and Ylang Ylang really settle a body down, bringing calm and peace. For an extra charged bath grab your Bible and some worship music to blast you into perfection.

Citrus Blooms Bath Salts
4 Cups Epsom Salts
2 Cups Sea Salt
3 Cups Baking Soda
2 Tbs. Liquid Glycerin
10 drops Lemon essential oil
10 drops Sweet Orange oil
10 drops Ylang Ylang oil
Food Colouring (optional)

Combine ingredients in a big bowl. I realized when I was dumping some of this into the bath, that yellow is not a great choice for bath salts, so I would recommend making this a different colour, or leaving it white. It is up to you. This is perfect for that soothing bath after a long day, read the Bible, listen to some tunes and restore all that faith goodness back into you. Great for relaxation and refreshing of the body too! Just as above I poured the salts into pint size Ball jars for gifts this Christmas. I also left half of the mix without colour and alternated to make a striped pattern.

A Handmade Christmas: I will keep posting ideas for a non-tacky handmade christmas. This is the first so far, I am a little slower this year as my babybelly is making me tired. I will still try and get quite a few ideas up before Christmas that you can make for family and friends I will re-post from the years gone by as well.

Previous Ideas from my Handmade Christmas Craft Series:  Pretty Dress Book Page Origami Ornament * Jesse Tree Advent Ornaments *Kid Friendly Stained Glass Craft * Homemade Heat Pack or Cold Compress (Rice Socks)* Knit Granny Washcloth (or Dishcloth) Pattern * Reading Pillow for the Bookaholic(s) in Your Life * True Love Heart Ornaments * Bath Salts Soak Recipe* Coffee or Tea Sleeve Patterns * Rosemary Sea Salt Recipe * 

 Above all, enjoy this season- and remember what it really is all about: the Birth of Christ. 

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Why have oatmeal or cereal everyday? Well, I can’t find any reason for that myself, so we switch things up. Fruit and cottage cheese is nothing new, but I know that for me I sometimes need to see things in order to remember to eat them. That may be just me thoguh. This is one of our favourites, and it is actually quicker than oatmeal.  I canned peaches last year in a very light syrup (which I hope to do again this year) on top of that is cottage cheese and then a sprinkling of brown sugar and cinnamon.

Do you have a breakfast dish you’d like to share? We always are on the lookout for new treats!