Thursday, August 14, 2008

Manic Moments

I joke about being a little manic but a few of my actions this week will prove that I am. Manic move #1 - So I started baking bread and my family really enjoys it so the other day while at the natural food store I impulsively buy a 50lb bag of flour....yikes what to do with all that flour now!
I have read to store it in gallon glass jars but then I would have to purchase and that would kind of defeat the "good deal" I thought I got by purchasing 50lbs. I have also heard to put it in plastic bags and freeze.
What do you all do when or if you've ever bought such a large quantity of flour? I think I have just bought myself a whole lot more time in the kitchen, yikes! HELP!!

Manic move #2- The kids and I drove over to a local berry stand to pick up some berries for my mother-in-law. I bought 10lbs of blueberries for her and 10lbs for us. I drive off, have a panic sensation that I should have bought 20lbs for myself, I turn around and get 10lbs more. It takes me literally 2 days to process 20lbs of freakin blueberries, what was I thinking?
I froze most of it, gave a little away, sold a little at the farm stand and made this.

Blueberry-Poppy Seed Brunch Cake


  1. 2/3 cup sugar
  2. 1/2 cup margarine or butter, softened
  3. 2 teaspoons grated lemon peel
  4. 1 egg
  5. 1 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
  6. 2 tablespoons poppy seed
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1/2 cup sour cream
  10. 2 cups fresh or frozen blueberries, thawed, drained on paper towels
  11. 1/3 cup sugar
  12. 2 teaspoons Pillsbury BEST(R) All Purpose or Unbleached Flour
  13. 1/4 teaspoon nutmeg
  14. 1/3 cup powdered sugar
  15. 1 teaspoon milk, or as needed

Cooking Directions

  1. Heat oven to 350 degrees F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
  2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
  3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  4. Bake at 350 degrees F for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
  5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

Yield: 8 servings


Kristi said...

I found your blog through one of the homesteading rings. I have about 150 pounds of flour in my freezer right now. It is just in the paper packages that it came in. I eventually plan on taking it out and storing it in food grade 5 gallon buckets. They say you should freeze flour for a 24 hour period to kill any bugs that might be lurking. Good luck with your baking!

Anonymous said...

We grind wheat into flour...and always do way too much! I just put it in a storage bag and toss it in the freezer. It keeps just fine.

Anonymous said...

I freeze my flour too. And I hear you on the blueberries my friend. I had 54lbs to work through!! I'm off blueberries for awhile now, personally! ;)

Leasmom said...

Can you come to my house and bake that for me???

citygirl said...

Yummy looking brunch cake! Can't wait to try that recipe! And after harvesting buckets of blueberries I will have something fresh and interesting to make with them!

Manic....nah...impetuous maybe or perhaps inspired to great amounts of work...but not don't even wear lipstick, much less really bright lipstick and loud clothing!


Now, back to those blueberries!

Don said...

That looks so good! You'll use every bit of that flour. Try the blueberry kuchen on Synchronizing. (my wife Ruth's blog)

I read about your thieves. That must be so annoying and irritating.

Keep going. You are adding a great deal of value to your community (and to your blogging community!!)

Erica said...

I would have just frozen them all too! The best way to store blueberries.

As for flour, I just store our 25lb bag in the freezer and scoop out what I need at the time. It still in the big paper bag thing it came in. I keep about 5ish pounds in the house in a Tupperware container :)

WTG on joining the ranks of Bulk Buyers hahahahahaha :)

I have to add this, I tried drying some leftover zucchini. I put a little salt on it, or so I thought. I must have over salted. It was so salty it almost gagged me HAHAHA! I'm so glad I only tried a small amount.

I wonder if I can save it for soups or hotdish's? You think? There is probably enough salt in them, I would not even have to salt the dish!!

Country Girl said...

Kristi, thanks for saying hello. 150lb, wow. Where do you get food grade buckets from?

Warren, that is cool, is it wheat you grow, I'd like to try and do that some day.

Farm Mom, 54lbs that is just amazing. I am so inspired by all you do!!!

Patrice farmer...sure..I'll be right over ;)

City girl, your funny! Thanks for being such a great supporter of my life and my blog.
How many blueberries did you end up getting?

Don, I did not realize that your wife had a blog too, I will look her up! I'm over the thieve thing. It was minor compared to what happens to others. One of our fellow bloggers @ Life Beyond The Sidewalks had her truck and trailer filled with all of her sons possessions stolen in that is some sad! Thanks for the compliments, you always have kind words to share!

Erica, I am sure you could add to soups/stews. Everything I've read says to add it in the last 3 minutes of cooking.


citygirl said...

I am a big fan of the "bulk buy". I have dramatically lowered my grocery bill and the amount of time I spend grocery shopping. It is my goal to get a fully stocked pantry before the cold of winter sets in. Does anyone else have pantry stocking experience or stories to share?

citygirl said...

OOPS! Forgot to answer your question about the blueberries...17 quarts and counting! I still have as many to clean...hopefully I will get it done the little one is with her grandparents!

Anonymous said...

There is no need to freeze flour unless is it whole wheat, if it is white refined or unbleached refined flour, it will keep indefinitely, since it is already basically dead.