**#0382 Nana's exquisite creations and legal Hemp Goodies made by myself #0382 The Naomi Lynn Simon : To make classic old-fashioned chocolate-covered cherries at home, you wrap maraschino cherries in a simple sugar fondant and dip them in melted chocolate. Ingredients1 jar (10–13 oz) maraschino cherries with stems3 tbsp unsalted butter, softened3 tbsp light corn syrup2 to 3 cups powdered sugar1/2 tsp almond or vanilla extract1 lb chocolate melting wafers or semi-sweet chocolate chips1 tsp coconut oil or vegetable shortening (optional, for thinning chocolate InstructionsDry the cherries: Drain the cherries and place them on paper towels. Pat them completely dry so the fondant and chocolate will stick Make the fondant: In a medium bowl, mix the softened butter, corn syrup, and extract until smooth. Gradually stir in the powdered sugar until a stiff, dough-like fondant forms Wrap the cherries: Pinch off about 1 teaspoon of the fondant, flatten it in your hand, and wrap it completely around a dried cherry Place the fondant-wrapped cherries on a parchment-lined baking sheet. Chill them in the refrigerator for 15 to 30 minutes until firm. Melt the chocolate: Combine the chocolate and coconut oil or shortening in a microwave-safe bowl or double boiler. Melt slowly in short increments, stirring until smooth Dip and set: Hold each cherry by the stem and dip it into the melted chocolate. Let any extra drip off, then place it back on the parchment paper. Chill in the fridge until the shell is hard

Wednesday, September 23, 2026

To make classic old-fashioned chocolate-covered cherries at home, you wrap maraschino cherries in a simple sugar fondant and dip them in melted chocolate. Ingredients1 jar (10–13 oz) maraschino cherries with stems3 tbsp unsalted butter, softened3 tbsp light corn syrup2 to 3 cups powdered sugar1/2 tsp almond or vanilla extract1 lb chocolate melting wafers or semi-sweet chocolate chips1 tsp coconut oil or vegetable shortening (optional, for thinning chocolate InstructionsDry the cherries: Drain the cherries and place them on paper towels. Pat them completely dry so the fondant and chocolate will stick Make the fondant: In a medium bowl, mix the softened butter, corn syrup, and extract until smooth. Gradually stir in the powdered sugar until a stiff, dough-like fondant forms Wrap the cherries: Pinch off about 1 teaspoon of the fondant, flatten it in your hand, and wrap it completely around a dried cherry Place the fondant-wrapped cherries on a parchment-lined baking sheet. Chill them in the refrigerator for 15 to 30 minutes until firm. Melt the chocolate: Combine the chocolate and coconut oil or shortening in a microwave-safe bowl or double boiler. Melt slowly in short increments, stirring until smooth Dip and set: Hold each cherry by the stem and dip it into the melted chocolate. Let any extra drip off, then place it back on the parchment paper. Chill in the fridge until the shell is hard

To make classic old-fashioned chocolate-covered cherries at home, you wrap maraschino cherries in a simple sugar fondant and dip them in melted chocolate. Ingredients1 jar (10–13 oz) maraschino cherries with stems3 tbsp unsalted butter, softened3 tbsp light corn syrup2 to 3 cups powdered sugar1/2 tsp almond or vanilla extract1 lb chocolate melting wafers or semi-sweet chocolate chips1 tsp coconut oil or vegetable shortening (optional, for thinning chocolate InstructionsDry the cherries: Drain the cherries and place them on paper towels. Pat them completely dry so the fondant and chocolate will stick Make the fondant: In a medium bowl, mix the softened butter, corn syrup, and extract until smooth. Gradually stir in the powdered sugar until a stiff, dough-like fondant forms Wrap the cherries: Pinch off about 1 teaspoon of the fondant, flatten it in your hand, and wrap it completely around a dried cherry Place the fondant-wrapped cherries on a parchment-lined baking sheet. Chill them in the refrigerator for 15 to 30 minutes until firm. Melt the chocolate: Combine the chocolate and coconut oil or shortening in a microwave-safe bowl or double boiler. Melt slowly in short increments, stirring until smooth Dip and set: Hold each cherry by the stem and dip it into the melted chocolate. Let any extra drip off, then place it back on the parchment paper. Chill in the fridge until the shell is hard

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OLD FASHIONED MINCE-MEAT PIE RECIPE

An old-fashioned mincemeat pie combines spiced beef, beef suet, dried fruits, apples, and brandy For the Mincemeat FillingBeef: 1 lb lean beef (like chuck or round steak), boiled and finely choppedBeef Suet: 1/2 cup finely chopped suet (or vegetable shortening)Apples: 2 cups peeled, cored, and finely chopped tart apples (like Granny Smith)Dried Fruit: 1 cup raisins and 1/2 cup dried currantsCitrus: 2 tbsp candied lemon or orange peel, choppedLiquid: 1/2 cup apple cider and 2 tbsp cider vinegarSweetener: 1/2 cup brown sugar and 2 tbsp molassesSpices: 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp allspice, and 1/2 tsp ground nutmegAlcohol: 1/4 cup brandy or sherry For the PastryDouble Pie Crust: Prepared homemade pastry for a 9-inch double-crust pieWash: 1 large egg (beaten, optional for brushing the top crust) Make the MincemeatSimmer the Beef: Place the beef in a saucepan, cover with water, and simmer until tender (about 1 to 1.5 hours). Cool and chop the meat into very small, fine cubes.Combine Ingredients: In a large pot, combine the chopped beef, suet, apples, raisins, currants, candied peel, cider, vinegar, brown sugar, molasses, and spices.Simmer: Cook the mixture over low heat for about 1 to 2 hours, stirring often until the apples are tender and the liquid thickens.Add Alcohol: Remove from the heat and stir in the brandy or sherry. Let the mixture cool. (Note: Traditional mincemeat develops a richer flavor if covered and stored in the refrigerator for a couple of weeks before baking) Preheat the Oven: Set your oven to 425°F (220°C).Line the Pan: Roll out half of the pastry dough and fit it into a 9-inch pie plate.Add Filling: Pour the prepared mincemeat filling into the pastry-lined pie plate.Top Crust: Roll out the second piece of pastry and place it over the filling. Trim, seal, and crimp the edges together with your fingers or a fork. Cut a few small slits in the top crust to let steam escape.Brush and Bake: Brush the top crust with the beaten egg for a golden finish. Bake for 15 minutes at 425°F, then lower the temperature to 375°F (190°C) and bake for another 30 to 35 minutes until the crust is golden brown and the filling is bubbly.Cool: Allow the pie to cool completely before slicing

OLD FASHIONED GREEN BEAN CASSOROLE RECIPE

You can make a classic, old-fashioned green bean casserole in about 40 minutes using simple canned staples and crispy fried onions Ingredients1 can (10.5 ounces) cream of mushroom soup1/2 cup milk1/4 teaspoon black pepper2 cans (14.5 ounces each) green beans, drained1 1/3 cups French's Crispy Fried Onions, divided InstructionsPreheat your oven to 350°F (175°C).Mix the cream of mushroom soup, milk, and black pepper directly in a 1.5-quart casserole dish.Stir in the drained green beans and 2/3 cup of the crispy fried onions.Bake uncovered for 30 minutes until the mixture is hot and bubbling around the edges.Top the casserole with the remaining 2/3 cup of crispy fried onions.Bake for another 5 minutes until the onions on top are golden brown. (I ADD 2 TABLESPOONS OF BROWN SUGAR WHEN I MAKE IT AND I USE CAMPBELLS MUSHROOM SOUP AND I ADD MUSHROOMS AS WELL)

OLD FASHIONED TURKEY RECIPE AND TURKEY RUB SPICE

Roast an old-fashioned turkey by covering the breast with thin slices of salt pork or bacon to keep the meat moist, roasting it at a moderate temperature, and browning the skin at the end. Ingredients1 whole turkey (12 to 14 pounds), neck and giblets reservedKosher salt and freshly ground black pepper1/4 pound salt pork, rind removed and cut into thin slices (or thick-cut bacon)1 large onion, quartered2 stalks celery, choppedFresh herbs (sage, thyme, and rosemary sprigs)Kitchen twine InstructionsPrep the Oven and Bird: Preheat your oven to 325°F (165°C). Clean the turkey, remove the giblets, and pat the dry interior and exterior thoroughly with paper towels. Season the cavity generously with salt and pepper, then stuff with the onion, celery, and fresh herb sprigs.Truss and Lard: Tie the turkey legs together with kitchen twine and tuck the wing tips underneath the body. Lay the thin slices of salt pork or bacon directly over the entire turkey breast. This traditional "larding" technique melts rich fat slowly over the white meat to prevent it from drying out.Roast Low and Slow: Place the turkey on a rack in a roasting pan, breast-side down (or breast-side up if you prefer traditional modern browning). Roast at 325°F for roughly 2 to 2.5 hours, until an instant-read thermometer inserted into the thickest part of the breast reaches about 130°F (54°C).Crisp the Skin: Remove the pan from the oven and increase the temperature to 450°F (230°C). Carefully lift off and discard the salt pork slices. If the bird was breast-side down, gently flip it breast-side up. Return to the hot oven for 30 to 45 minutes, until the skin is deep golden brown and crisp, and a thermometer reads 160°F (71°C) in the breast and 175°F (79°C) in the thigh.Rest and Carve: Transfer the roasted turkey to a large cutting board and let it rest uncovered for 20 to 30 minutes before carving so the juices settle. Use the leftover pan drippings to whip up a classic homemade giblet gravy (i use cooking bags ,it makes the turkey more juicey and moist and you dont have to bast it all the time, buy a turkey cooking bag at the grocery store and you put 4 tablespoons of cooking oil in it and about a half cup of flour and you hold the opening close and shake the bag to put the oil and flour all over the inside of the cooking bag, and then you place the turkey in the bag and i use 4 butter cubes and i always use real butter and i place that in the cavity of the turkey add water about 4 cups of water in the bag maybe a little more and i always buy turkey rup spices to put on top of the turkey but before that i put oil on top of the turkey in the turkey bag all over the turkey then turkey rub spices them i close the bag and pock 4 holes in the top and put in the oven. now this actually cooks the turkey a little faster . Savory Turkey Rub IngredientsMix these individual McCormick spices together to create the classic blend:2 tbsp McCormick Poultry Seasoning (or Rubbed Sage)1 tbsp McCormick Paprika1 tbsp Lawry's Seasoned Salt2 tsp McCormick Garlic Powder1 tsp McCormick Ground Black Pepper3/4 tsp McCormick Ground Nutmeg Alternative Pre-Made BlendsIf you prefer a ready-made single jar rather than mixing spices, you can use:McCormick Poultry Seasoning (a traditional blend of thyme, sage, and other spices)McCormick Grill Mates Sweet & Smoky Rub (often used for grilling or smoking poultry)

OLD FASHIONED TURKEY STUFFING RECIPE

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

OLD FASHIONED RUM BUNDT CAKE RECIPE

Golden Rum Cake features chopped walnuts baked right into a buttery bundt cake and a rich rum syrup poured over top. IngredientsFor the Cake1 cup chopped walnuts1 package (15.25 oz) yellow cake mix1 package (3.4 oz) instant vanilla pudding mix4 large eggs½ cup dark rum½ cup water½ cup vegetable oil For the Rum Glaze½ cup unsalted butter1 cup granulated white sugar¾ cup water (divided: ¼ cup for boiling, plus remaining)½ cup dark rum (stirred in after removing from heat InstructionsPreheat and Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan Add Nuts: Sprinkle the chopped walnuts evenly across the bottom of the greased bundt pan Mix Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the eggs, ½ cup of dark rum, ½ cup of water, and vegetable oil. Beat with a hand mixer for about 2 to 3 minutes until smooth. Bake: Pour the batter evenly over the walnuts in the pan. Bake for about 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean Make the Glaze: While the cake bakes, combine the butter, white sugar, and ¼ cup of water in a saucepan over medium heat. Bring to a boil, stirring constantly, and let it cook for about 5 minutes until it thickens slightly. Remove the pan from the heat and carefully stir in the remaining ½ cup of dark rum Soak the Cake: Let the baked cake cool in the pan for 10 minutes. Invert the cake onto a serving plate. Poke small holes over the top of the warm cake using a skewer or toothpick, then slowly brush or spoon the warm rum glaze over the top and sides, letting the liquid soak deeply into the crumb. Repeat until all the glaze is absorbed

OLD FASHIONED CANDY YAMS RECIPE

Make old-fashioned stovetop candied yams by simmering fresh sweet potatoes in a rich, buttery sugar syrup with warm spices Ingredients3 lbs fresh sweet potatoes (or orange-fleshed yams), peeled and sliced into 1/2-inch rounds1 stick (1/2 cup) unsalted butter3/4 cup dark brown sugar, packed3/4 cup granulated white sugar1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 tsp vanilla extract1/4 tsp salt2 tbsp fresh orange juice or a splash of water to start the liquid ( I USE PUMPKIN PIE SPICE BY MCCORMICK ) Prep the potatoes: Wash, peel, and slice the sweet potatoes into even 1/2-inch rounds or thick chunks Make the base: Place a heavy-bottomed pot over medium heat. Add the butter, brown sugar, white sugar, orange juice, and spices. Stir until the butter melts and the sugars dissolve into a thick syrup Coat and simmer: Add the sliced sweet potatoes to the pot, stirring gently so every piece is coated in the syrup Cover and cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 50 minutes, stirring occasionally, until the potatoes are fork-tender Thicken the glaze: Remove the lid during the final 10 minutes of cooking. Turn the heat up slightly to medium so the liquid bubbles down, thickens, and creates a rich, sticky glaze that coats the yams Serve: Remove from the heat and let rest for a few minutes so the syrup thickens further before serving warm ( I ALSO PUT TINEY MARSHMELLOWS ON THE TOP OR I USE THE FLUFF MARSHMELLOWS IN A JAR

OLD FASHIONED PUMPKIN PIE RECIPE

You can bake a classic 1950s Libby's Old Pumpkin Pie using simple pantry staples and a classic spice blend Ingredients1 unbaked 9-inch deep-dish pie crust3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs15-ounce can 100% pure pumpkin12-fluid-ounce can evaporated milk (I USE PUMPKIN SPICE INSTEAD OF THESE SPICES YOU CAN BUUY IT IN THE SPICE ISLE AT THE GROCERY STORES I USE MCCORMICK BRAND). InstructionsPreheat your oven to 425°F (220°C).Whisk the sugar, cinnamon, salt, ginger, and cloves in a small bowl.Beat the eggs lightly in a large bowl, then stir in the pumpkin and your dry spice mixture.Gradually stir in the evaporated milk until the filling is smooth and completely combined.Pour the mixture into your unbaked pie crust.Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 40 to 50 minutes until the center is set.Cool completely on a wire rack before slicing and serving HAPPY HOLIDAYS! YUMMY!

OLD FASHIONED PLUM JELLY LIKE MY GRANDMA ALWAYS MADE - GRANDMA ANNIE DUCKWORTH SIMON

Old-fashioned plum jam requires just fresh plums and sugar, relying on the natural pectin in the fruit skins to thicken into a rich, glossy spread 4 pounds fresh ripe plums (washed, pitted, and quartered; leave the skins on for natural flavor and setting power)3 to 4 cups granulated sugar (use less if your plums are naturally sweet, or up to 5 cups if they are tart)1 tablespoon fresh lemon juiceOptional: 1/2 cup water (to help start the juice-release if your plums are firm) Combine the quartered plums and sugar in a large bowl or pot. Stir well, cover, and let sit at room temperature for several hours or overnight so the natural juices release. Simmer down: Transfer the mixture to a wide, heavy-bottomed pot. Add the lemon juice and water (if using). Bring to a simmer over medium heat, stirring frequently to dissolve any remaining sugar and prevent scorching Mash and cook: Cook the mixture down for about 15 to 30 minutes, using a spoon or potato masher to break the softened plums down to your preferred texture Test the set: Place a small plate in the freezer beforehand. Spoon a tiny drop of hot jam onto the cold plate and let it rest for 2 minutes. Nudge it with your finger; if it wrinkles and doesn't run like liquid, it is ready Jar it: Ladle the hot jam into clean, dry jars, wipe the rims clean, and seal tightly. Process in a boiling water bath for 10 minutes if you want it shelf-stable for up to a year, or simply let it cool and store it in the refrigerator

OLD FASHIONED VANILLA BEAN ICE CREAM RECIPE

Old-fashioned homemade ice cream is a rich, creamy treat made by churning a sweet milk and cream mixture inside a bucket packed with ice and rock salt 6 large eggs (use pasteurized if you prefer to avoid raw eggs).Sugar: 1 1/4 cups of pure cane or granulated sugar.Vanilla: 4 teaspoons of pure vanilla extract.Milk: One 14 oz can of sweetened condensed milk, two 24 oz cans of evaporated milk, and about 6 cups of whole milk to fill the canister.Freezing supplies: Crushed ice and rock salt. Mix the base: Beat the eggs and sugar together in a large bowl until smooth, then stir in the vanilla extract, sweetened condensed milk, and evaporated milk. Fill the canister: Pour the mixture into your ice cream maker's metal canister and top it off with whole milk up to the fill line Pack with ice and salt: Place the canister inside the wooden bucket. Add alternating layers of crushed ice and rock salt around the outside of the canister Churn: Turn on your electric ice cream maker or use a hand crank. Churn until the motor stalls or the handle becomes very hard to turn (usually 20 to 40 minutes) Cure: Remove the motor or crank, wipe salt away from the lid, take out the dasher (paddle), and let the ice cream firm up under a layer of fresh ice and a towel for at least an hour before serving

OLD FASHIONED PEACH COBBLER RECIPE

Old Fashioned Peach Cobbler To make a simple, old-fashioned peach cobbler, you pour a quick batter over melted butter and top it with fresh or canned peaches before baking IngredientsButter: 1/2 cup (1 stick) unsalted butterPeaches: 4 cups peeled and sliced fresh peaches (or two 15-oz cans of sliced peaches, drained slightly)Sugar: 1 cup granulated sugar (divided: 3/4 cup for the batter, 1/4 cup for the peaches)Flour: 1 cup all-purpose flourBaking powder: 2 teaspoonsSalt: 1/4 teaspoonMilk: 3/4 cup whole milkCinnamon: 1/2 teaspoon InstructionsMelt the butter: Put the stick of butter into an 8x8-inch baking dish. Place the dish in the oven and preheat the oven to 375°F (190°C). Let the butter melt completely, then remove the dish from the oven. Mix the peaches: Toss the sliced peaches with 1/4 cup of sugar and a pinch of cinnamon in a bowl. Make the batter: In a separate large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. Pour in the milk and stir just until combined. Do not overmix Pour the batter directly into the baking dish over the melted butter. Do not stir. Spoon the peach mixture and its juices evenly over the top of the batter. Do not stir again; the crust will rise to the top during baking. Sprinkle a little extra cinnamon on top if desired. Bake: Bake at 375°F for 40 to 45 minutes, or until the top is golden brown and the center is set Serve: Let it cool for 15 minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream

GOOEY SOUTHERN PECAN PIE RECIPE

You can bake a classic, gooey southern Pecan Pie with a flaky crust, rich custard filling, and toasted pecans IngredientsPie Crust: 1 (9-inch) unbaked single-crust pie shell (store-bought or homemade).Pecans: 1 1/2 cups pecan halves or coarsely chopped pecans.Eggs: 3 large eggs.Corn Syrup: 1 cup light or dark corn syrup.Sugar: 1 cup granulated sugar or packed brown sugar.Butter: 2 to 4 tablespoons butter, melted.Vanilla: 1 teaspoon pure vanilla extract.Salt: 1/2 teaspoon salt InstructionsPreheat the oven to 350°F (175°C). (Some recipes start higher at 400°F for 15 minutes, then lower to 350°F, but a steady 350°F works great) Scatter the pecans evenly across the bottom of the unbaked pie crust Whisk the wet and dry base: In a large bowl, beat the 3 large eggs until foamy. Whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt until smooth Combine: Pour the custard mixture directly over the pecans in the pie crust. The pecans will naturally float toward the top as it bakes Place the pie in the oven and bake for 50 to 60 minutes. The edges should be set, but the center should still have a slight jiggle. (TENT the edges with foil if the crust browns too quickly).-southern-pecan-pie Cool and serve: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing to let the filling set. Enjoy with whipped cream or vanilla ice cream

United States Court of Appeals 2nd Circuit (.gov) https://www.ca2.uscourts.gov › clerk › calendars › feder... Monday, September 7, 2026, Labor Day ; Monday, October 12, 2026, Columbus Day ; Wednesday, November 11, 2026, Veterans Day ; Thursday, November 26, 2026. my home school will start on sep. 14, 2026 and will run to june 2026. and if i choose to do summer school next summer ill let you know. as of now im in PORTLAND,OREGON and soon ill be traveling through OREGON to ARIZONA to write letters and lawsuits and more about what people did to me my whole life and my real families lives as well as the real victims and animals, i will however keep doing home school on my travels and adventures i hope to see you on my page for home school. thank you ,#0382 NAOMI LYNN SIMON AND MORE WORLD WIDE AND LIVE. ( I HOPE YOU ALL HAD A GREAT SUMMER AND FALL IS ALMOST UPON US)