OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE old-fashioned southern Christmas fruitcake combines plump soaked fruits, warm spices, and chopped pecans for a rich, traditional holiday dessert. Ingredients1 pound golden raisins1 pound chopped dates1/4 pound dried currants2 cups brandy (divided use, or substitute orange/grape juice)1/2 cup freshly squeezed orange juice1 cup unsalted butter, softened1 cup granulated sugarZest of 1 orange1/2 cup molasses2 teaspoons vanilla extract5 large eggs, room temperature2 cups all-purpose flour1 teaspoon fine sea salt1/2 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves1 1/2 teaspoons ground allspice1/2 pound chopped pecans Instructions Soak the Fruit: Combine the raisins, chopped dates, currants, 1 cup of brandy, and orange juice in a large bowl. Cover and let it sit at room temperature for at least 24 hours so the fruit plumps up.Prep the Oven and Pans: Preheat your oven to 275°F (135°C). Grease two 8x4-inch loaf pans and line them thoroughly with parchment paper or heavy brown paper.Mix Dry Ingredients: Sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Toss the chopped pecans and a couple of tablespoons of the dry mix into the soaked fruit so the nuts and fruit stay suspended in the batter.Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a large bowl until light and fluffy. Add the orange zest, molasses, and vanilla extract. Beat in the eggs one at a time. Combine Batter and Fruit: Gradually blend the dry flour mixture into the wet butter-egg mixture. Fold in the soaked fruit and pecan mixture using a sturdy spatula or wooden spoon until completely combined.Bake Low and Slow: Divide the heavy batter evenly between your prepared loaf pans, smoothing the tops. Bake for about 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.Cool and Feed: Let the cakes cool completely in their pans. Poke small holes across the top of the cooled cakes using a skewer and brush or drizzle the remaining 1 cup of brandy over them. Wrap tightly in parchment paper and foil, then age in a cool place or the refrigerator for weeks before slicing YOU CAN ADD ICEING ON TOP OF IT AS WELL

OLD FASHIONED JELLO MOLD SALAD RECIPE 1950S

Old-Fashioned Ambrosia Salad Recipe

Old-Fashioned Ambrosia Salad Recipe An old-fashioned creamy ambrosia salad is a retro dessert combining mandarin oranges, pineapple, coconut, mini marshmallows, and a lightly sweetened sour cream and whipped topping mixture Ingredients1 can (15–20 oz) mandarin oranges, drained very well1 can (20 oz) crushed pineapple or pineapple tidbits, drained very well1 ½ cups mini marshmallows1 cup sweetened shredded coconut¾ cup maraschino cherries, drained and patted dry1 cup sour cream1 cup whipped topping (or freshly whipped heavy cream)½ cup chopped pecans InstructionsDrain the fruit: Pat the drained mandarin oranges and pineapple dry with paper towels to remove excess moisture. Do the same with the maraschino cherries Mix the base: In a large bowl, gently fold together the sour cream and whipped topping until smooth Combine: Slowly fold in the drained fruit, mini marshmallows, shredded coconut, and pecans using a gentle folding motion to keep the texture airy Chill: Cover the bowl and refrigerate for at least 1 to 2 hours before serving to let the flavors blend

YELLOW BRICK ROAD | FULL SCARY MOVIE | CREEPY POPCORN

https://youtu.be/pTmBkzI9WSY?si=YV0UMOu_onwPJYWA

Ammit was not worshipped and did not have beliefs or a cult, but rather she was a mythological demoness in ancient Egyptian religion who was believed to devour the hearts of the dead during the final judgment Ammit in the Old Kingdom (c. 2686–2181 BCE)Absent from Texts: Ammit did not exist as a defined figure or character during the Old Kingdom.Other Devourers: Old Kingdom Pyramid Texts instead occasionally referred to other deities, like the moon god Khonsu, acting in the role of a heart-devourer.No Concept Yet: The specific hybrid monster concept of Ammit had not yet been invented or written into funerary literature Ammit in the Later Kingdoms (Middle and New Kingdom)First Appearance: Depictions and mentions of Ammit first emerge during the Middle Kingdom, long after the Old Kingdom ended.The Weighing of the Heart: She became famous later in the New Kingdom inside the Book of the Dead.Her Role: She waited beside the scales in the Hall of Two Truths to eat the heart of any soul whose sins made them heavier than the feather of truth, causing total annihilation of the soul. The Old Kingdom in ancient Egypt was a golden age of peace, strong central government, and massive stone architecture that lasted from roughly 2686 to 2181 BCE (covering the Third through Sixth Dynasties) Age of the Pyramids: People often call this period the "Age of the Pyramids" or the "Age of the Pyramid Builders" because kings built the first great stone pyramids Time Span: It lasted from about 2686 BCE to 2181 BCE First Peak: It was the first of three major "Kingdom" high points in ancient Egyptian history, followed later by the Middle Kingdom and the New Kingdom Centralized Power: The king (or pharaoh) ruled from the capital city of Memphis with absolute authority and divine status Monumental Building: Kings like Djoser, Sneferu, Khufu, Khafre, and Menkaure organized huge labor forces to build the Step Pyramid at Saqqara and the Great Pyramids at Giza Cultural Growth: Art, writing, and a strong government bureaucracy flourished during this time of internal peace and economic prosperity. The religion of the Old Kingdom in Egypt (c. 2686–2181 BCE) was a polytheistic state religion centered on the worship of many gods, with the sun god Ra (or Re) as the dominant national deity. Divine Kingship: Pharaohs were viewed as the earthly representatives of the gods. During the Fifth Dynasty, kings adopted the title "Son of Ra" Sun Cult: The city of Heliopolis became the primary religious center for the worship of Ra The Afterlife and Pyramids: Mortuary practices were vital. The Pyramid Texts were carved into royal tombs to protect the pharaoh's body and help his soul ascend to the heavens professional priesthood was largely absent during this era; instead, local nobles and officials carried out rotational duties in templesInbreeding was not common among ancient Egyptian royalty because the ruling family wanted to imitate the gods, keep political power inside the family, and protect a sacred, pure bloodline the golden blood the sacred blood the blood of the holy water.Keeping Blood Pure: Rulers believed their royal blood was superior to anyone else's. They avoided mixing their lineage with outside nobles or foreign powers to secure absolute authority. The Old Kingdom of Egypt began around 2686 BCE with the rise of the Third Dynasty and the unification of Egypt under a strong, centralized government Unification of Egypt: Earlier unification of Upper and Lower Egypt during the Early Dynastic Period set the political stage. Rise of the Third Dynasty: King Djoser founded the capital at Memphis, creating a strong central power base. Divine Kingship: Pharaohs became viewed as living gods on earth, giving them absolute authority to command national resources. Monumental Architecture: The shift from mudbrick to massive stone building began, led by the architect Imhotep who built Djoser’s Step Pyramid at Saqqara Yes, the biological and genetic bloodlines of ancient Egyptians still exist today through modern Egyptians, and full blooded native american indian women only. though specific royal lineages like individual pharaohs are possible to trace directly

Ammit was not worshipped and did not have beliefs or a cult, but rather she was a mythological demoness in ancient Egyptian religion who was believed to devour the hearts of the dead during the final judgment Ammit in the Old Kingdom (c. 2686–2181 BCE)Absent from Texts: Ammit did not exist as a defined figure or character during the Old Kingdom.Other Devourers: Old Kingdom Pyramid Texts instead occasionally referred to other deities, like the moon god Khonsu, acting in the role of a heart-devourer.No Concept Yet: The specific hybrid monster concept of Ammit had not yet been invented or written into funerary literature Ammit in the Later Kingdoms (Middle and New Kingdom)First Appearance: Depictions and mentions of Ammit first emerge during the Middle Kingdom, long after the Old Kingdom ended.The Weighing of the Heart: She became famous later in the New Kingdom inside the Book of the Dead.Her Role: She waited beside the scales in the Hall of Two Truths to eat the heart of any soul whose sins made them heavier than the feather of truth, causing total annihilation of the soul. The Old Kingdom in ancient Egypt was a golden age of peace, strong central government, and massive stone architecture that lasted from roughly 2686 to 2181 BCE (covering the Third through Sixth Dynasties) Age of the Pyramids: People often call this period the "Age of the Pyramids" or the "Age of the Pyramid Builders" because kings built the first great stone pyramids Time Span: It lasted from about 2686 BCE to 2181 BCE First Peak: It was the first of three major "Kingdom" high points in ancient Egyptian history, followed later by the Middle Kingdom and the New Kingdom Centralized Power: The king (or pharaoh) ruled from the capital city of Memphis with absolute authority and divine status Monumental Building: Kings like Djoser, Sneferu, Khufu, Khafre, and Menkaure organized huge labor forces to build the Step Pyramid at Saqqara and the Great Pyramids at Giza Cultural Growth: Art, writing, and a strong government bureaucracy flourished during this time of internal peace and economic prosperity. The religion of the Old Kingdom in Egypt (c. 2686–2181 BCE) was a polytheistic state religion centered on the worship of many gods, with the sun god Ra (or Re) as the dominant national deity. Divine Kingship: Pharaohs were viewed as the earthly representatives of the gods. During the Fifth Dynasty, kings adopted the title "Son of Ra" Sun Cult: The city of Heliopolis became the primary religious center for the worship of Ra The Afterlife and Pyramids: Mortuary practices were vital. The Pyramid Texts were carved into royal tombs to protect the pharaoh's body and help his soul ascend to the heavens professional priesthood was largely absent during this era; instead, local nobles and officials carried out rotational duties in templesInbreeding was not common among ancient Egyptian royalty because the ruling family wanted to imitate the gods, keep political power inside the family, and protect a sacred, pure bloodline the golden blood the sacred blood the blood of the holy water.Keeping Blood Pure: Rulers believed their royal blood was superior to anyone else's. They avoided mixing their lineage with outside nobles or foreign powers to secure absolute authority. The Old Kingdom of Egypt began around 2686 BCE with the rise of the Third Dynasty and the unification of Egypt under a strong, centralized government Unification of Egypt: Earlier unification of Upper and Lower Egypt during the Early Dynastic Period set the political stage. Rise of the Third Dynasty: King Djoser founded the capital at Memphis, creating a strong central power base. Divine Kingship: Pharaohs became viewed as living gods on earth, giving them absolute authority to command national resources. Monumental Architecture: The shift from mudbrick to massive stone building began, led by the architect Imhotep who built Djoser’s Step Pyramid at Saqqara Yes, the biological and genetic bloodlines of ancient Egyptians still exist today through modern Egyptians, and full blooded native american indian women only. though specific royal lineages like individual pharaohs are possible to trace directly

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp.

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)

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving ( THIS WAS MY SONS FAV TILL ONE DAY/NIGHT ON JULY 31,2021 AND THE EARLY MORNING OF AUG 1,2021 I WAS BRUTELY BROKEN INTO AND RAPED, AND THEY MADE ME LEAVE MY HOUSE AT 4527 SE RHODESIA ST MILWAUKIE,OREGON 97222 AND THEN THEY FOLLOWED ME FROM STATE TO STATE AND TOWN TO TOWN AND COUNTY TO COUNTY AND RESERVATION TO RESERVATION THROUGH THE USA AND STILL THERE ARE SOME ACCUSSERS STILL ALIVE AND THE REST HAVE BEEN ARRESTED AND KILLED. THIS IS A TRUE STORY ABOUT A PORTION OF MY LIFE, NAOMI LYNN SIMON AND MORE WORLD WIDE.

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving ( THIS WAS MY SONS FAV TILL ONE DAY/NIGHT ON JULY 31,2021 AND THE EARLY MORNING OF AUG 1,2021 I WAS BRUTELY BROKEN INTO AND RAPED, AND THEY MADE ME LEAVE MY HOUSE AT 4527 SE RHODESIA ST MILWAUKIE,OREGON 97222 AND THEN THEY FOLLOWED ME FROM STATE TO STATE AND TOWN TO TOWN AND COUNTY TO COUNTY AND RESERVATION TO RESERVATION THROUGH THE USA AND STILL THERE ARE SOME ACCUSSERS STILL ALIVE AND THE REST HAVE BEEN ARRESTED AND KILLED. THIS IS A TRUE STORY ABOUT A PORTION OF MY LIFE, NAOMI LYNN SIMON AND MORE WORLD WIDE.