In "Love" with the King

I DO love the "King", but the King in this
post is NOT Elvis!

I am sure at this point that you all know I DO love Elvis, but this blog has absolutely nothing to do with that king, far from it. This weeks blog is all about flour. YES! You read that correctly, flour, as in baking flour, King Arthur Flour to be exact. So let me back up. It is not a secret I love baking, but in the past it had always been cookies and muffins for the most part, maybe a cobbler from time to time, but had not ever baked breads...well not yeast breads at any rate. I had not had much luck with bread baking, so I had given up and had not attempted any that were not from mixes. Then I ordered my 1950's cookbook, The Fantastic Fifties Cookbook by Mary Margaret McBride off of Amazon, and while going through it ran across a cheese bread recipe that sounded easy and tasty too. I made my first attempt at making the bread, using a store brand flour, it turned out pretty good, but it did not rise as much as I would have liked it to. It tasted good, but there was a bit of density to it that should not have been there. I decided to try again, but all I had on hand was whole wheat flour, and this time I hardly got any rise and the recipe just did not work out at all.  Not too long after, I was walking through the baking isle and stocking up my other supplies and I spotted King Arthur's Flour, with the slogan "Try it once. Trust it always." , I decided it was worth a try. The description, " Bake the highest-rising yeast breads ever with a flour milled exclusively for yeast baking: our unbleached bread flours, both conventional and organic. Higher-protein bread flour helps all loaves—from soft white sandwich bread to whole-grain loaves—rise their highest.

When would you choose bread flour instead of all-purpose? When your recipe calls for it; or if you like chewier pizza crust and bagels; or when you're baking whole-grain loaves that need a lift. Bread flour is perfect for any kind of yeast baking; please reserve it for that purpose." , further the encouragement to purchase the flour.... it had been around since the 1800's, and the baking hotline...which added a safety net of sorts....just in case of course. *wink* 

I dreamed of the perfect loaf of bread.

I was eager to give the new flour a try. So recently when having a special family gathering for the Easter holiday, I made the bread again using King Arthur Flour. I could tell right off the bat that this flour was different. It was very light and fluffy, promise of a light and fluffy loaf of bread? I followed the recipe, step by step, and right away in the first raising of the dough, it was so much higher than when I previously had made the bread. I was even more impressed by the second raise of the dough!! The test is the final product right? Well that was fantastic as well!! Just like the slogan stated, I tried it once, and will trust it always!!  Now I will say a little something on the side here, it states not to use on non yeast breads, but I did... I was in a bind and had muffins to make as well as French Madeline cookies, the muffins turned out just fine, and my Madeline cookies, well, they were a little too fluffy and a bit dry, so right after,  I went out and bought their basic flour and I will not use anything else now for my other baked goods such as cookies, etc., and if I could find their other varieties (and had the room to store them) , I would love to buy and try them.  King Arthur does has a wonderful web site that I linked to above where you can actually purchase their flours and other baking products, as well as gifts and supplies. They also have a really great about section and a full history of the company page. Heck if you live in Vermont you can go visit them!! I would for sure mark this flour and this company "Ruby's Musings Approved" !!  (*** I was in no way paid or prompted by the K.A.F.  company to write this blog. ) 

The Recipe....

The Flour .....

The Results....

The Proud Baker....

Elvis and the Berries ....Muffins

The classic Elvis...peanut butter, bananas and thick toasty bread
all fried in butter in a pan or on the flat top grill...

I absolutely LOVE a classic Elvis sandwich, the melty peanut butter, the sweet bananas and the bread toasted and then grilled in butter to crispy perfection, but it can get a bit unhealthy eating it, the way it was prepared classically, so I began to think how could I make a healthy version of those flavor combinations? The answer? Peanut butter banana muffins...and as a way to up the flavor anti, add in a "jam" component.

 "BUT WAIT! That's still the same amount of bad if not worse
just in a different form" you might be saying....
I assure you not when I am done with it! 

I thought about it for quite sometime of how to cut the fat, the calories and sodium that is normally involved. I started with a basic 1950's banana muffin recipe, I kept the shortening, as it is actually not that bad in small doses, and this recipe uses very little and if you are worried about it, you can use applesauce instead! I lessened the sugar by half and added extra bananas and I bought dehydrated mixed fruit to act as the "jam" that is as hubby put it, Elvis's back up singers "The Berries" ( isn't that cute?) ....OH! The peanut butter? Well here is my secret, and now yours! I used powdered peanut butter! YES, powdered! Less fat and less sodium, but all the flavor. So let's get started! 

Elvis Banana Muffins

1 1/4 cups sifted all purpose flour ( you can use whole wheat, or almond or gluten free too)

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt ( I used low sodium salt..yes there is such a thing)

1/2 cup powdered peanut butter ( found at Wal mart! in baking isle) 

* you may add more if you like, but add an extra banana 

1/2 cup brown sugar, light or dark

1 egg beaten or 1/4 cup egg beaters

1/4 cup melted shortening, diet margarine will work as well

2 cups of mashed very ripe bananas.. it can be a bit more or less, 

just try to get close to that amount 

Sift flour, baking powder, baking soda, salt and sugar together,

then add the powdered peanut butter, set aside.

Combine egg, shortening and bananas and beat well, then 

turn blender up so that you basically whip the mixture up adding

a lot of air to the mix. Add the dry ingredients a little at a time

mixing between additions, and once all are added and mixed until blended,

when you get to this point add in a pouch of dried fruit and stir until incorporated. 

Turn into greased muffin tins ( I used a large ice cream scoop) and bake in a 

pre-heated 400 degree oven and bake 20-25 minutes or until a toothpick comes out 

clean, let cool.  makes 1 medium muffins or 24 small muffins.

Store in the refrigerator in zip lock or air tight container. 

Muffins are really good heated in the microwave and served warm. They also freeze well.

Tulips in Bloom~ A Ruby's Musings Approved Post

When a talented seamstress asks if you would
like to collaborate.. the answer is always YES!  

I honestly can not tell you how much my life has changed since starting Instagram a little over a year ago. Years ago when I was at a cross roads in life in every area, I joined Twitter and it became a life line and it also changed how I saw myself and it even changed my style; the same has happened while being on Instagram. It started out slowly, but over the past year it has influenced not only my style once again, helped me form new friendships, a support system, but even my blog and in a way it has now started me on a road that may become a career of sorts. Over the last few months instead of I buying a product and then reviewing it, I have slowly been receiving offers from very talented people that in exchange for myself trying their product(s)/ creation(s) and being photographed with, reviewing and blogging to spread the word and of course using social platforms such as Instagram to promote. Most recently I received one such offer from Alixis Lupien of Ains & Elke Style Haus . She asked me to pick out a few of my favorite things on her Etsy store site and and colors and she would surprise me with an outfit, in exchange that I blog about and help promote the outfit....I of course said yes, and jumped at the chance!!  A few weeks passed and finally the time had come and I received notification on Instagram that the outfit was ready....I was so excited and once I saw the outfit I was ecstatic!!!

photo via Anis & Elke Style Haus 

Shortly after Alixis shared this photo a box arrived just in time for what feels like Spring has already hit Sacramento weather. Hubby and myself decided to go to the area I love to do photo shoots in the most, Plymouth California, just a short drive away in the scheme of things, but a world away visually from where we reside. Of course the fact that we can also do some great wine tasting doesn't hurt. I originally wanted to do a shoot at Amador Flower Gardens  , where the surroundings would match the skirt, but we got a rather late start, so if we wanted to get some wine tasting in ( priorities) we would have to make that trip another time...but trust me, the wineries certainly offer beautiful backdrops for an even more beautiful outfit. 

Now on to the outfit and the basics...it is a beautifully constructed outfit made up of two separates, the Millie Wrap Top in a gorgeous lavender, and based upon a 1950's pattern, and a gathered circle skirt ( with pockets!!) , in the most amazing tulip print, perfect for Springtime. Both are cotton and there is a slight sheen to both. I simply adore the wide pointed collar and the cuff of the sleeves on the Millie top and the fullness of the pleated skirt, even without my normal petticoat, has a grand swish and twirlability to it!! Both pieces are not so "dated" that if you were not into dressing with a vintage or retro spin that you could not wear it out and about, either together or apart. I know that once Spring has passed, I shall be wearing the Millie top with my high wasted jeans, my cigarette pants and even with a couple of my skirts I already own throughout the Summer. I am so in love with the top I wish I could afford a few of them in basic colors to wear on a more regular basis!! The skirt if you were to say wear a simple tank top, or T, could be modernized to suit any style. The fit, and I shall admit I always have my skirts made a smidge big, due to my health issues and fluctuating weight was really about right on the skirt, a hair tighter might have been good, but that was due to my request for it not to be as I just mentioned. The blouse fit as I suspect to be just right, with the exception that I may need a push up bra to fill out a tiny bit more...after having my breast surgery, for removal of my implants, I do not have much in that area unless I do, so I simply do not fill out tops the way I once did...that again is something I might have relayed a bit better, that being said the top looked perfect on despite not filling it out to the breast darts....not a complaint or a subtraction from the construction or finish of the blouse. According to the hubby, I was the only one that noticed. Typical. I will tell you this, that each and every place I went, the two days that I wore the outfit, I received a tons of compliments and at one point when my hubby was taking photos, a woman gushed over the outfit and well I guess me, and whipped out her phone and kept telling me to hold one while she figured out how to take photos on it of me...mind you, she did not ask permission, I would have said yes, but she simply just decided it was ok...yes, that was the reaction to the outfit. Had I been wearing jeans and a T, not sure that would happen. The outfit by Anis & Elke Style Haus demands appreciation and admiration, any woman wearing it seems to demand the same, as would any of the creations available for order. Definitely Ruby's Musings Approved!

Our first stop was at Borjon Winery in Plymouth, a favorite
place for wine and photos. 

All accessories are vintage 

Our next stop was Bella Grace Vineyards , where we were able to taste some fine
wine, sample some olive oil and vinegar and tour a wine cave

Our next stop was at Iron Hub Winery where we had some
great wine and conversation 

We had some time to kill before eating at TASTE, located on
Main St. in Historic Plymouth so we wondered around the historic street
and snapped a couple of photos. 

One last pose before we headed for dinner

The outfit was so lovely, that I felt
the need to share it with more of
the world and wear it to run errands
the next day.

I just love that the skirt has pockets

Of course I had to buy Tulips to match my
beautiful skirt! 

A Ruby Retro Housewife tip, cut the stem tips of your Tulips and add a couple of pennies
in the vase ti help keep the tulips upright and from opening too quickly. 

Find Ains & Elke on Instagram as well as Etsy 

Don't forget to visit me on Instagram, FB, Twitter, YouTube and Pinterest 

Just look for Ruby's Musings, or if on the web version of this blog, look to the 

side bars for links. 

Thyme for Cake

The recent few days has been rather stressful. As some of you know I started doing a YouTube channel. Yep sir-ee I took the leap into vlogging past the 5 minutes I have been posting on FB as a weekly hello to my followers there. It has not been an easy task. From trying to create a banner all on my own, and failing, even with a program, past a basic one. Filming and uploading has not been easy either! I tried filming on my computer, and it kept freezing, or I would look not into the eyes of my viewers, but the camera; so I switched to using my phone, and that is easier, but I can not use my phone turned on it's size to film, I tried, my eyes always go to the little camera..not into the screen...then I found what I thought was going to be the answer, my kindle. I downloaded an editor/movie maker and all went smoothly, until I went to upload to YT, and the program wanted to charge me to upload it. So I gave up on it, as I refused to pay, and there was no other way to take the video and get it uploaded, well that was until my daughter suggested uploading to my P.C. and then to YT....well, we THOUGHT it had gone smoothly to save it in the P.C movie maker, and then when I went back to find it, it was gone and I had already gotten rid of it on the Kindle. Then I went in to Y.T. to edit on of the other videos, the second one, a long one, that I had posted as a way to introduce myself, and clicked what I thought was the proper button, and it deleted the video...the words I spoke after... the tears...the sheer panic attack...not good! I ended up making a late night explanation video and posted it that night, it took 4 hours to upload and process and I stayed up until it was done...it was 3 a.m before I could turn in. 

The next day after sharing with a friend what had happened, a fan/friend said that she had a low quality copy and sent it to me....oh what a God send she was with having done that and last night I was able to replace my original with this copy. Vlogging is not hard, what is hard, my dear lovelies is the filming of ( at least until I find the best way to do it) and uploading is the issue.....it is nearly a two day process to do it, even a short 20 minutes and under! I hope in time, I will learn how to make it less stressful, I would like to learn how to add a introduction and credits page, music, and learn how to get through it in one take would be nice too LOL !! I enjoy doing it, and the bit of feedback has been very positive and encouraging. I am not sure what I expect from it or where it will go, but as long as there is interest, I will do it.  So what has that got to do with the title of the blog?? Read on!

When I get stressed, I eat, and sweets/baked goods are my go to, but it is truly hard to make it so perhaps it is not so bad for us to eat, my husband and myself, not to mention it rather effects the "bottom line" ....then there is trying to stick to mostly recipes from the 1950's, which were not always the most healthy; they did not shy away from butter. It is a challenge, but it has also been quite fun!  One thing I have enjoyed doing is being able to send treats to my husband's work, where he puts it in the customer lounge, and then the other fun thing is taking a "base" recipe and tweaking it....which is the case for the cake recipe that I am about to share. I took a recipe for a Citron Cake, which called for orange juice, orange rind, and chopped up candied citron, and replaced it with lemon juice, powdered lemon rind ( more on that in a minute) and here is the biggest change, I used minced fresh thyme instead of candied citron.....interested? Let's get started....

Ruby's Lemon Thyme Cake

2 cups sifted cake flour

1/2 tsp baking soda

1/4 tsp nutmeg *

1/4 tsp alspice* 

1/4 tsp salt

1/3 cup shortening 

1 cup sugar 

2 eggs ( room temp.**) 

1 tbspoon lemon rind* 

1/4 cup of fresh lemon juice

2 tbspoons of minced fresh thyme 

raw sugar to sprinkle on top. 

(* I used an all in one baking spice, apple pie or

pumpkin spice would work as well...I used a powdered 

lemon rind, but dehydrated or fresh certainly works..

if using dried or powdered , be sure 

 to lesson the amount as they are more concentrated

I used two servings egg beaters to make it healthier .) 

Pre heat the oven to 350 degrees 

What to do....

Sift flour, baking soda, spices and salt together, cream shortening, with sugar until light and fluffy. Beat eggs ( or if using egg beaters skip this step) , until thick, add to shortening mixture, mix until blended, and then add the dry ingredients and lemon juice alternately. Beat the mixture thoroughly, after each addition. Add the minced fresh thyme. Pour into a greased 8x8 square cake pan ( I used PAM cooking spray, then lined the pan with parchment paper so that it would lift out of the pan easily) and then sprinkle top with raw sugar. Bake in the pre-heated oven for 50 minutes or until knife comes out clean and or the top springs  back. 

Make sure you really mince that thyme 

What? You have to taste test the batter right? 

Raw sugar is a nice mild sweetness and crunch on top of this
rather savory cake 

You can just see the specks of thyme ...so it is not over powering. 

The cake was the perfect late night snack with a glass of
wine and watching Grease Live that we had recorded. 

All cut up into bite size pieces and packaged up for
hubby to take to work !

 

I hope you will, grab a piece of cake, a cup of tea and  join me over on YouTube