This is an experiment, I am trying to add this code to my website

New Website!

I made up a little splash page, nothing fancy.

One Red Hen Vintage Goods

Sooo it seems like I am more of a casual blogger than an everyday blogger!

I have been working on my Etsy shop and listing some new items, check it out here!

One Red Hen Vintage Goods

We are growing a big Garden this year, so excited!

It will be so nice to have a garden this year, it has been a few years mostly due to weather and lack of money. This year we are growing most things from seed. The only plants we bought were tomatoes and blueberries. 

We also planted eggplant, cucumbers, potatoes, radishes, four kinds of peppers, zucchini, green beans, sunflowers and lots of other flowers.

I can't wait for fresh veggies! Peace.

Browse other personalized gifts from Zazzle.

Sweet Italian Bread

Today I decided to make a nice, kind of sweet Italian Bread to go with the pork and sauerkraut I made for dinner.  I also made one loaf into cinnamon bread for desert!


Sweet Italian Bread
1-1/2 cups water (at temp recommended by manufacturer)
3 TB olive oil
3 TB sugar
2 tsp salt
3 TB dry milk (you can substitute milk but reduce water likewise)
4 cups bread flour
1 packet of active dry yeast (about 2-1/2 tsp)


Put the above ingredients in your bread machine in the order suggested by the manufacturer. Set for dough cycle, this makes a two pound loaf.  I made three smaller loaves instead.

• Remove dough from bread machine and shape into loaves of your choice (on a well floured surface).
• Cover and let rise for 40-45 minutes
• Preheat oven to 400 degrees
• Slash the loaves a couple of times with a sharp knife, then brush with melted butter or olive oil.
• Bake loaves for 20-25 minutes until they sound hollow when tapped on the bottom, cool and enjoy!

For cinnamon bread, roll out on a floured surface, try to keep the length close to the length of your bread pan. Roll to less than 1/2" thick.  Sprinkle with cinnamon and sugar, roll up and place seam side down in a greased and floured bread pan.  Let rise for 40-45 minutes, then bake in preheated oven for 20-25 minutes.

The glaze is 2 cups of powdered sugar, 1/2 tsp of vanilla and a little milk.  Add milk a little at a time until it forms a thick paste, I made mine a little too thin and it ran.  You want it to be like cake frosting so you can spread it and it does not run.

Delicious pork spare ribs baked in the oven

I have been looking at sales flyers from the local grocery stores to find the best deals.  One of them had pork ribs on sale for $1.99/lb.

Here is my tried and true recipe for great ribs in your oven! This is so simple and the ribs come out juicy, moist and falling off of the bone!

BBQ Pork Spareribs

• 1 rack of ribs (4-5 lbs), trim off excess fat

• 4-5 TB dry rub of your choice (I like Stubbs Rub for all meats  http://www.stubbsbbq.com/) Use a dry rub that is pretty low in sugar so that it does not burn.  Prepared rubs will list ingredients in order, from the highest amount to lowest.

• 1 cup prepared or homemade BBQ sauce 

Preheat oven to 400 degrees F

Remove the thin membrane from the bottom of the ribs (grab it with a paper towel, this works really well). The membrane is really chewy and not very pleasant to eat. Here is a link to a video of removing the membrane http://www.youtube.com/watch?v=A9plB5BYhj8

Rub both sides of the ribs with the dry rub and place bone side down on a cookie sheet covered with aluminum foil (this will help immensely with cleanup!)

Bake uncovered for 45 minutes.

Remove ribs, cover with foil and return to oven.
Reduce heat to 325 F.  Bake covered for 1 hour.

Remove ribs and brush on 1/2 of the BBQ sauce. Bake uncovered for 30 minutes, basting with the rest of the sauce after 15 minutes. Yummy!

The finished ribs are juicy and moist. I suggest serving them with macaroni salad, delicious!