Trim crust from bread. Use small roller (or clean soup can) and roll out bread. Smooth on peanut butter and jelly. Roll lengthwise, seam side down. Slice horizontally. Enjoy!
If you are going to use raisins in this recipe, boil water, then add raisins until they plump. Cool, pat dry, dust with flour and cinnamon. Grease a large cookie sheet and preheat over to 375* F. Mix all dry ingredients, plus softened butter. Stir in buttermilk/homemade buttermilk and egg. Add raisins.
Turn out your dough on a floured surface and knead a little. Shape into a round loaf and place on prepared cookie sheet. Take the melted butter and combine with the 1/4 c. of remaining buttermilk. Coat the loaf with this and cut an "X" across the top of the loaf.
Bake approximately 45 minutes, until a toothpick inserted in the center removes cleanly. Once baked and removed, wrap in foil and keep wrapped until ready to serve with butter later or the next day.
Peel oranges and pulse in blender. Place sugar (less or more to your taste) in heavy saucepan and use just enough orange juice to cover the sugar. Stir constantly over medium heat, until sugar is melted and absorbed. Removed from heat, stir in the remaining juice. Place in shallow container and freeze overnight. Optional: garnish with mint spring and/or candied peel. Yields 4 modest servings.
Bake 5 sausages in 350 oven for 20 minutes, or until cooked through. While sausage is cooking, dice the bacon and onion, and cube your potatoes (no need to peel, unless you prefer). In large stockpot or dutch oven placed on medium heat, cook bacon about halfway, then add onion. Continue cooking until onion is clear and bacon is cooked thoroughly. Add garlic and cook another minute. Add chicken broth and potatoes and simmer about 15 minutes. By now, you should be ready to remove the sausage from the oven. Slice each link in half vertically, then slice horizontally into 1/2 inch slices. As you simmer the potatoes, if your stock cooks down too much, reduce heat and add in some more chicken broth. Once potatoes are cooked, add sausage, cream, and washed/shredded kale. Simmer on low another 5 minutes, then serve.
While we do not use kale much, it is quite nutritious, packed with calcium, vitamin K, magnesium and beta carotene; it’s also easy to find and cheap! The stems are quite thick and woody, so I simply pull the leaves from the center stem and hand tear into the soup. I never use a full head or bunch in the soup, so I shred the remaining leaves the next day and sautee with some olive oil and garlic.
