tag:blogger.com,1999:blog-66157143877185778842024-03-18T04:14:18.973-05:00The Hidden PantryRecipes and tips from a mid-western Mom, Sister, Aunt and Grandma mixed with stories of family life and food shared and handed down from generation to generation upon request! My recipes are indexed on, Very Good Recipes.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.comBlogger1079125tag:blogger.com,1999:blog-6615714387718577884.post-66604778899624748632017-12-17T14:24:00.000-06:002017-12-17T14:24:38.205-06:00Merry Christmas and a very Happy New Year!There is an old saying about the best laid intentions which this year has intersected with Murphy"s Law!<br />
<br />
So as I wish you the very Merriest Christmas and the very best and much happiness in the coming New Year....let me recap my lack of postings.<br />
<br />
My beloved husband has had an unprecedented year of accidents and injury and ill health. As some of you may know he is a gun smith and he repairs and restores as well as modifies legal firearms. He does not sell guns. He and a friend were hoisting a lathe out of his shop and a 300+ pound motor bolted to the top of it broke it's bolts and fell on him crushing his collar bone.<br />
<br />
After he healed and we were getting back to normal he suffered a heart attack and had open heart surgery for a quadruple bi-pass. He spent one month and two days in the hospital and is now at home undergoing out patient cardiac rehab.<br />
<br />
While he was still in the hospital I had an MRI and discovered I have a cracked right hip! Currently I am being extremely careful and hoping to get by until he is recovered fully before I have to undergo any corrective action. But don't really know how it will all work out. I have great faith in OUR Lord Jesus and am leaving it in his hands knowing it will all work out.<br />
<br />
So again Merry Christmas and a Very Happy New Year to you all and time will tell if I am able to return to my blogging. We are great for what has transpired and in fact he has gone to his shop now and is playing catch up. I will see a specialist this Wednesday and see what will come.<br />
<br />
My warmest regards to you all.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com10tag:blogger.com,1999:blog-6615714387718577884.post-65899826624926597632016-12-27T11:40:00.000-06:002016-12-27T11:40:07.048-06:00My New Year's Resolutions!Yes, I have been missing for a good long while my friends. So thank you to all of you who have stayed around.<br />
<br />
My New Years Resolutions are only two. The first is to return to my once normal life and resume doing everything I did before I was debilitated by pain, The second is to get on a program, probably of my own to loose more weight because that cannot but help my situation.<br />
<br />
I may have told about a terrible fall I took a year ago the Day after Labor Day. It was one of those "kick myself, how could I have been so stupid kind of falls!"<br />
<br />
As I often do because our house is built into the side of a big hill, I carried 2 large 30 gal. full trash bags down the full flight of stairs into the family room to the garage door. Next I went down 3 more concrete steps into the garage floor and proceeded to open the doors and head out to the trash and recycle bins! Upon heaving my big bags into the proper receptacles I saw one bag had leaked and left a trail across the blacktop of the driveway!<br />
<br />
Generally I clean up my messes so I found the paper towels I keep there for just such occasions. I wiped from the trash bins to the garage and all of the way back to the door to reenter the house. All cleaned up! I turned to go up the steps into the house and "SLAM BAM THANK YOU MAME!"<br />
<br />
I hit like a ton of bricks.<br />
<br />
I had turned all of the way around and was now facing out of the garage doors instead of into the house and my legs were behind me instead of in front in a discombobulated and rumpled heap on the steps. I just sat there. Stunned and not knowing if I could get up. After a bit I did slowly try to maneuver myself around and got up! <br />
<br />
Long story short I never got better. I neglected to consider the soles of my shoes when cleaning up and that is where I went wrong. As one not to run to the doctor very often I didn't go for maybe 6 months realizing I was not recovering.<br />
<br />
Eventually it was discovered I have a major birth defect I had not known of and this fall merged the whole thing become painfully awful!<br />
<br />
Recently my Dr. Ross Whitacre found a medication helping me a lot! Like 80% improvement so I am ready to get back after the business of life!<br />
<br />
So watch for me in the next weeks! I am rejoining the living!<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com10tag:blogger.com,1999:blog-6615714387718577884.post-71743154746695317952016-04-07T15:56:00.002-05:002016-04-07T15:57:38.387-05:00Playing Catch Up: Easter, A Fond Farewell, First Smoke, & Biga<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63Tge8OXkfaLJnXDnLoleNB3J_c8VTHNKyjd5lT5hn0NfIz9xkd9srQdgaALiV6BD6C6m9GTUFHcWSnDm7TSHO9LwhFvYeuc7YTc23DPrmzGcRf7nQkiXE6MLZZvXztd0rzyW9WleI1c/s1600/P1200724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63Tge8OXkfaLJnXDnLoleNB3J_c8VTHNKyjd5lT5hn0NfIz9xkd9srQdgaALiV6BD6C6m9GTUFHcWSnDm7TSHO9LwhFvYeuc7YTc23DPrmzGcRf7nQkiXE6MLZZvXztd0rzyW9WleI1c/s320/P1200724.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This Christmas I got a double 9"' x 13" size cake pan with a cover that holds a large 3-4 layer cake batter!</td></tr>
</tbody></table>
Playing catch up will start with a back story today. We have three wonderful sons and I am humbled to be their Mother. Our middle son Mike and his family have lived in the same subdivision as we do since our granddaughters were in grade school. So we have been blessed to be with them as they have grown into beautiful young women. Our son has taken a new position and his family will be moving to Georgia. So Easter and the following days have been bitter sweet.<br />
<br />
Our youngest son Joel and his wife invited us all to their home in Santa Claus, In. the Sat. before Easter and our oldest son Chris and hid family came from north of Indianapolis. That is where I took the enormous cake pictured above! It was my carrot cake recipe and I topped it with cream cheese frosting. It also makes up in three large layers.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg183rb3hRi1QQtLtAn5YJM2GR-Y9fIcqtdQ1WgDCdGGbmw7hfUmyW9qKq6WJl511i8IfOr3ltuhLrlEyGn8SlYp0MriHoeLi7N0rHHDjcuOcWOdGJFcZH6sYYZHTBs6MLn5OjTvANhRv8/s1600/P1200733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg183rb3hRi1QQtLtAn5YJM2GR-Y9fIcqtdQ1WgDCdGGbmw7hfUmyW9qKq6WJl511i8IfOr3ltuhLrlEyGn8SlYp0MriHoeLi7N0rHHDjcuOcWOdGJFcZH6sYYZHTBs6MLn5OjTvANhRv8/s320/P1200733.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, I still color Easter Eggs, I probably always will.</td></tr>
</tbody></table>
Easter Sunday we had an Easter egg hunt for our 7 year old twin grandsons. Of course I made Easter Baskets for all the kids too. They all are candy lovers! We had a traditional meal with ham, sweet potatoes, green beans, deviled eggs, and both an Angel Food cake and the remainder of the Carrot cake. I was over the top and didn't take pictures. Not that I have found anyway!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K30XjeNrQbSFM7l9digcLUgJ2ps3fDC6e3VCTXZ2UM8C-Mh_8va2w5ChExV6dnApb09SfztMNveeLhAX0e0OnvMjUqAxeqOt8R4_Y3p_UlOrm8WGhkr4WLOrH4kYYUnXITOi61i9L7M/s1600/P1200738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K30XjeNrQbSFM7l9digcLUgJ2ps3fDC6e3VCTXZ2UM8C-Mh_8va2w5ChExV6dnApb09SfztMNveeLhAX0e0OnvMjUqAxeqOt8R4_Y3p_UlOrm8WGhkr4WLOrH4kYYUnXITOi61i9L7M/s320/P1200738.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mike's Chocolate Chip Cookies.</td></tr>
</tbody></table>
I sent a care package with Mike when he went this last round of some of his favorites: Chocolate chip cookies and French Dip sandwiches.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbbnwHQfRFvgLi_GxOKyRifAuRJ511B4KUn2Et522DITaweJF3qUeBxXmueEVr0V5jRYgpFzg_nFR_BByUn2kqRK3wTSZYqQL-xQ5JG6ztuwk-ah8sbCN9z9QH6T4MTQm8K2mj8KUXJA/s1600/P1200742.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbbnwHQfRFvgLi_GxOKyRifAuRJ511B4KUn2Et522DITaweJF3qUeBxXmueEVr0V5jRYgpFzg_nFR_BByUn2kqRK3wTSZYqQL-xQ5JG6ztuwk-ah8sbCN9z9QH6T4MTQm8K2mj8KUXJA/s320/P1200742.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After slow roasting a rump roast I wrap in foil and chill. When cold I slice extra thin for French Dip sandwiches.</td></tr>
</tbody></table>
He has already ordered Vegetable soup and more cookies for the next trip! I am happy to make it for them!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1_mHTRERvuweSUz9WYio48YgjPfTiLoY8VbOKZRl5BsVgAMQH5Zjl9HgcNStHCgdvr__Wt4LnpZ7CYi_RioG8tvScUWG8N5xNshJNkLH98EUoJZwfYVk1p3e8VB2WPIYVfmETC3sKDM/s1600/P1200747.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1_mHTRERvuweSUz9WYio48YgjPfTiLoY8VbOKZRl5BsVgAMQH5Zjl9HgcNStHCgdvr__Wt4LnpZ7CYi_RioG8tvScUWG8N5xNshJNkLH98EUoJZwfYVk1p3e8VB2WPIYVfmETC3sKDM/s320/P1200747.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sour cream and vanilla white yeast bread.</td></tr>
</tbody></table>
Our dog Molly got out of our fence during this time and our neighbors were nice enough to catch and return her one morning before the school bus even had come. I baked them a loaf of white bread to thank them!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvTqlgVLGGFYBcW_STn5xA5ar0qiNNN8R_txZu2CKbpkUWAwa_XN6xd-4X5JoS-JnJmo3y7yZRyzeXKZzEy7wrORn4e5ZYD45HJh_dQhyheWWiZ-9b30VOaaECYmsP72AOjG8GZEu1kU/s1600/P1200752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvTqlgVLGGFYBcW_STn5xA5ar0qiNNN8R_txZu2CKbpkUWAwa_XN6xd-4X5JoS-JnJmo3y7yZRyzeXKZzEy7wrORn4e5ZYD45HJh_dQhyheWWiZ-9b30VOaaECYmsP72AOjG8GZEu1kU/s320/P1200752.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked boneless pork loin roast.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd92S29cxFYG5FdqXWrEh1iyi55NCsWm9ixSYa5Lfu3LtJaemsdWj4Z7oBBRHP8vNoRnqyCOk2Vet7kliysCbTyv_RdsdOTNDt2mq82F4iRa1MwBpz0RL0r_NcZc1nGbX-Kxu0Is_JZmU/s1600/P1200756.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd92S29cxFYG5FdqXWrEh1iyi55NCsWm9ixSYa5Lfu3LtJaemsdWj4Z7oBBRHP8vNoRnqyCOk2Vet7kliysCbTyv_RdsdOTNDt2mq82F4iRa1MwBpz0RL0r_NcZc1nGbX-Kxu0Is_JZmU/s320/P1200756.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that smoke ring. Delicious!</td></tr>
</tbody></table>
The next weekend Brian fired up the smoker and we smoked a boneless pork loin roast and 2 sticks of venison sausage. We had eaten one and smoked the remaining 2 sausages and they are delicious! The nice thing about the pork loin is that it will make us 3 different meals. The first was sliced on Sunday. Then Tuesday we had as a stir-fry with vegetables. Next I sliced it very thinly and layered with BBQ sauce yesterday and will heat up tonight for an easy supper.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T0uc7Kmr6BgDRuPQ82E5IZGB2hfCbzDRutazy4yGCVxTNeyCdWR4ChKBwfxgBPmzqmESjxsOY7Oz1F1JoDG4cS8l0_N2Vs-NYhF82z4L79nnlgqelqzGP_x6lL544j6VqOf3sMwQKvA/s1600/P1200761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T0uc7Kmr6BgDRuPQ82E5IZGB2hfCbzDRutazy4yGCVxTNeyCdWR4ChKBwfxgBPmzqmESjxsOY7Oz1F1JoDG4cS8l0_N2Vs-NYhF82z4L79nnlgqelqzGP_x6lL544j6VqOf3sMwQKvA/s320/P1200761.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the beginning stage of the Biga.</td></tr>
</tbody></table>
Today I stirred up a Biga to start Cibatta (Italian Slipper Bread) tomorrow. It needs to be started then to sit for 24 hours before making the finished loaves. This is a new recipe I am trying because it makes 4 loaves and I will have 2 to send home with a friend of my husband's Saturday who is coming to help with a repair project. With a little luck I will remember to take pictures and post the bread and the recipe tomorrow. I also have set out all of the ingredients for my husband's favorite Oatmeal raisin and walnut cookies and plan to at least get them stirred up yet today. I will bake them in the morning first thing. Then in the late morning start the bread, having given the Biga 24 hours to ripen into a sour deliciousness!<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com1tag:blogger.com,1999:blog-6615714387718577884.post-4328540454441968152016-03-18T18:30:00.000-05:002016-03-18T18:31:54.803-05:00Deliscious Soft Chocolate Chip Cookies Made with HONEY.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnHHq_H7XDSyehMyjeYJMayRF2EfQTIMFWjEYJW3TkwSZ90qjcG9998x3F8zZm_D-4n-ZWF2hBoOROGhaIyW-2Hz8lIEB2Rzm5gpiuDqWr_PVL_Hy8yed-GO5vHPCHJuO0v7i0oly3C4/s1600/P1200712.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnHHq_H7XDSyehMyjeYJMayRF2EfQTIMFWjEYJW3TkwSZ90qjcG9998x3F8zZm_D-4n-ZWF2hBoOROGhaIyW-2Hz8lIEB2Rzm5gpiuDqWr_PVL_Hy8yed-GO5vHPCHJuO0v7i0oly3C4/s320/P1200712.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a scoop and dipping the scoop in sugar in between scooping makes the dough more readily release and for nice uniform cookies!</td></tr>
</tbody></table>
Lately I have loved using more and more honey in my cooking. It just adds some little extra somethin' somethin' I really like. The fact that it never spoils leads me to think it may well act as somewhat of a preservative too.<br />
<br />
At any rate I came across this recipe in my March issue of my King Arthur Catalog and have been meaning to try them. I did adapt them a bit but I am sure they are delicious either way!<br />
<br />
Ingredients for Soft Chocolate Chip Cookies with Honey:<br />
<br />
6 T. soft butter<br />
1/3 C. sugar<br />
1/2 C. packed dark brown sugar<br />
3 T. honey<br />
2 t. vanilla bean paste (just use vanilla if you don't have)<br />
1/2 t. Espresso powder (use instant coffee powder if you do not have)<br />
3/4 t. salt<br />
1 T. cider vinegar<br />
1 large egg<br />
1/2 t. baking soda<br />
1/2 t. baking powder<br />
2 C. King Arthur White Whole Wheat Flour<br />
3 C. semi-sweet chocolate chips<br />
<br />
Preheat the oven to 350 degrees F. Prepare the baking sheets with parchment paper and set aside.<br />
<br />
Using a large bowl beat together the butter, sugars, honey, vanilla, Espresso powder, and salt. Beat in vinegar, egg, baking soda, and baking powder until smooth. Stir in the flour then the chocolate chips until just blended.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cRCC22R_ogEKx5duSvVIMwfOQic-yiIhXWOl3UMVbGbki6K14P5F8sBGAh6IL6mBiYep8u0B8FJ2Ymuq-U3_csDWzw33rSrjuVFNpimYciiVVUxWg6dwPAoYKQ2QXd7MbLAT9jZ17tI/s1600/P1200705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cRCC22R_ogEKx5duSvVIMwfOQic-yiIhXWOl3UMVbGbki6K14P5F8sBGAh6IL6mBiYep8u0B8FJ2Ymuq-U3_csDWzw33rSrjuVFNpimYciiVVUxWg6dwPAoYKQ2QXd7MbLAT9jZ17tI/s320/P1200705.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I scoop the cookie dough out onto a paper plate before chilling the batter as it makes it easier for me to get to it!</td></tr>
</tbody></table>
Refrigerate the dough for 20 or 30 minutes. Use a 1 tablespoon cookie scoop, about 1 1/2" across to dip each cookie. Keep a coffee cup with about 1/2 cup of sugar handy and swish the dipper well in the sugar before taking each scoop.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxzpixd0L9ZprLC2uFKvGrXc9l2pAqKTdG_-YyrFnuBslwiStH38bZ0G2afeJBGFQ3X5gZGZeqwTvd16AvdbUGc9Tavz1OEZG01Y_mOSg0eALafqzuhwM8U5tfyaNhJUI7_nfnRbrcdQ/s1600/P1200707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxzpixd0L9ZprLC2uFKvGrXc9l2pAqKTdG_-YyrFnuBslwiStH38bZ0G2afeJBGFQ3X5gZGZeqwTvd16AvdbUGc9Tavz1OEZG01Y_mOSg0eALafqzuhwM8U5tfyaNhJUI7_nfnRbrcdQ/s320/P1200707.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My helpful hint is to use a coffe cup with sugar in the bottom to swirl your cookie scoop into between dips of the cookie dough!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
This really speeds things along as the cookie dough does not stick in the scoop and comes out much more readily! Really speeds thing up for me!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcQow5eUiS7RxJW6qZlGaAWi217YCU2FIkVhshnryosYFEV-q2ZgAh6Agx-m7c8qnS-UICV1LSEGnGe-JVOe2Py8ZWw0Ycy5dHIAIsgms7Z6_rg2bFHfnToxoZ47dq_zGPBABFasHk2M/s1600/P1200708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcQow5eUiS7RxJW6qZlGaAWi217YCU2FIkVhshnryosYFEV-q2ZgAh6Agx-m7c8qnS-UICV1LSEGnGe-JVOe2Py8ZWw0Ycy5dHIAIsgms7Z6_rg2bFHfnToxoZ47dq_zGPBABFasHk2M/s320/P1200708.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They look very uniform all lined up and ready to go into my oven!</td></tr>
</tbody></table>
Bake for 10-11 minutes until just set. DO NOT OVER BAKE. Let the cookies cool in the pan for 10 minutes before removing. I yielded 3 and 1/3 dozen cookies. I gave some to a friend to taste test and she texted me, "OMG these are perfect!" I agree! They are great!<br />
<br />
I also baked 2 pies today I had promised to folks, a raisin and a cherry so it was a nice day for baking!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheHMGEt7a0OrbiavcwjwIeK4yiWlzWDWVUAk2b_pmDf6XBNB1NiJmIqKRkoN9JnnAI5_pdiGfhM16XEoJ1JfeithLQH1KoJznyxJMDfq7_yEPz5Qs7ktDgxObKtMLXbQD73pQ9qoempM/s1600/P1200716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheHMGEt7a0OrbiavcwjwIeK4yiWlzWDWVUAk2b_pmDf6XBNB1NiJmIqKRkoN9JnnAI5_pdiGfhM16XEoJ1JfeithLQH1KoJznyxJMDfq7_yEPz5Qs7ktDgxObKtMLXbQD73pQ9qoempM/s320/P1200716.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade cherry pie! Brian is off delivering the raisin pie already this morning. I will deliver this one.</td></tr>
</tbody></table>
They turned out fine too. I was happy and tired.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com5tag:blogger.com,1999:blog-6615714387718577884.post-48911151231227561532016-03-14T12:36:00.000-05:002016-03-14T12:36:01.941-05:00Hello it has been a tough winter!Friends we have had a tough winter and I haven't been posting because of it! Hope we are on a SPRING upswing and I can get back to some of my projects! In a nutshell I fell the day after Labor Day and due to further injury to an existing condition have been in a real mess. My husband was injured the first week of Dec. while moving a milling machine when a 300+ pound motor atop it crashed down on him when the bolts attaching it broke. We are both on the mend and feel blessed none of it was any worse than it was.<br />
<br />
So thank you so much to all of you who missed me and this blog and especially to those who asked about us! God Bless you one and all. Diane and BrianAnonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com5tag:blogger.com,1999:blog-6615714387718577884.post-89075414246757910472016-01-12T15:09:00.000-06:002016-01-12T15:09:18.843-06:00No-Knead Crusty White Bread Recipe from King Arthur Flour a BIG Winner with Me!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN-duPPPCK0ptNQlq1km7ZwHXtGxtpcV-T17dFL7771Lw0W7V7NHvMYdRYRKykssdfbLVYY3qXLwbICWPxFiinhW_MZK9YSMza2Ozgk_AZ82A849jwd4psHE1Rzt-fnKz_A-ZsH49FPM/s1600/P1200607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN-duPPPCK0ptNQlq1km7ZwHXtGxtpcV-T17dFL7771Lw0W7V7NHvMYdRYRKykssdfbLVYY3qXLwbICWPxFiinhW_MZK9YSMza2Ozgk_AZ82A849jwd4psHE1Rzt-fnKz_A-ZsH49FPM/s320/P1200607.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious toasted and slathered with butter and homemade strawberry jam!</td></tr>
</tbody></table>
This is a recipe from the King Arthur website. I came across it and though it sounded promising. I was not disappointed! It has the simplest of ingredients and directions. It appeals to me because you store it in a 5-6 qt. container in the refrigerator for up to a week. Also it makes 2-4 loaves of bread! You just pull off the amount of dough you need and let it rise and bake. Wonderful flavor and crusty and chewy too. Yum sums it up!<br />
<br />
Ingredients for No-Knead Crusty White Bread:<br />
<br />
3 C. lukewarm water (about 105 degrees F)<br />
6 1/2 -7 1/5 C. or most accurate of all 32 ounces unbleached all purpose flour<br />
1 tablespoon salt<br />
1 1/2 tablespoons Instant Yeast<br />
<br />
The liquid/flour ratio is important in this recipe. If you measure flour by sprinkling it in a cup and leveling it off, use 7 1/2 cups. However if you measure flour by scooping the cup into the flour then leveling it off, use 6 1/2 cups. The most accurate measure is by weight and 32 ounces is the perfect amount of flour! I got the chance to use my new kitchen scale for the first time and it work out perfectly!<br />
<br />
Combine all of the ingredients in a large mixing bowl or large plastic container with a tight fitting lid. I used a big ice cream bucket! Perfect! Just stir everything together with a big wooden spoon until combined. It will make a very sticky rough dough.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfeJBjWGlW5aC4nEZDBd5rZWp4gDaPAK8igGQXmKzWF7OV3NrUZLPfQLHiWMeXl1W_x3WT_dopL9-iZM47HZX9H8meqNb-EbiEUBKx75-uOkOc2WtaiGQZV2_iJInaH5mlK6go-eacfM/s1600/P1200610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfeJBjWGlW5aC4nEZDBd5rZWp4gDaPAK8igGQXmKzWF7OV3NrUZLPfQLHiWMeXl1W_x3WT_dopL9-iZM47HZX9H8meqNb-EbiEUBKx75-uOkOc2WtaiGQZV2_iJInaH5mlK6go-eacfM/s320/P1200610.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread dough in an ice cream bucket!</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
Note: If you choose to dirty up your big mixer use the beater blade and medium speed for only 30 to 60 seconds.<br />
<br />
Cover the dough in the bucket or 5-6 quart container and let rise for 2 hours at room temperature. Next leave covered and refrigerate for at least 2 hours or up to 7 days. The longer you leave the tangier it will get.<br />
<br />
When you are ready to bake sprinkle the top of the dough with flour. Grease your hands and pull off 1/4, 1/3, or 1/2 of the dough. Round into a ball and place on a piece of parchment paper. Sprinkle with a bit more flour and cover with saran or a kitchen towel for the rise. Let the loaf warm to room temperature and rise until doubled. One to several hours depending on the temperature of your kitchen. <br />
<br />
Preheat the oven to 450 degrees F. Place the pizza stone or pan you plan to bake on into the oven. Place a cast iron skillet on the bottom rack of the oven also.<br />
<br />
Just before baking slash the top of the bread. Slide the bread on the parchment onto the hot pan or stone. Quickly pour at least 1 cup of water into the hot cast iron skillet and quickly close the oven door. Bake 25-35 minutes until deep golden brown in color.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9AvWbdzgqMY9CoKYNuyjCEJPMlWiYHdwj48B5s_Wcjb7TD4uiHgbJ6A7qKgAD1YxqFximwxpAcSEOKRJskhD7q823yLnnUez6Bpm-d-25MCb7mDetxKUfTVt9Z9wG4ks6t9GezEsuq4/s1600/P1200604.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9AvWbdzgqMY9CoKYNuyjCEJPMlWiYHdwj48B5s_Wcjb7TD4uiHgbJ6A7qKgAD1YxqFximwxpAcSEOKRJskhD7q823yLnnUez6Bpm-d-25MCb7mDetxKUfTVt9Z9wG4ks6t9GezEsuq4/s320/P1200604.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This would make 4 nice bread boules for soup I am thinking!</td></tr>
</tbody></table>
When done remove and cool on a rack, When cold store in an airtight bag. <br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com4tag:blogger.com,1999:blog-6615714387718577884.post-42943892462906425052015-12-21T08:09:00.002-06:002015-12-21T08:09:52.718-06:00Thank You Lord and Merry Christmas Everyone!Just taking a moment to say Merry Christmas and share with you our gratitude to our Lord for sparing my husband Brian the evening of 12-12 when the bolts broke anchoring a 300 pound motor atop a one ton milling machine he and another man were moving. He was beneath and it hit him and kept going rather than pinning and crushing him. He is injured but we are optimistic he will be fine soon. He is home now with us resting and recovering! So thank you Jesus for sparing him and God Bless you one and all. DianeAnonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com3tag:blogger.com,1999:blog-6615714387718577884.post-62106814717405803742015-12-09T15:05:00.000-06:002015-12-09T15:16:00.211-06:00FESTIVE PARTY Scarves End this Sewing Project <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSSmyOLtwlOo0IzqPC33VmWRYY632B92w0UJzJjZO1pfmsHuO1zUHN1dRPMkRm9UlTYt51A87mxLIGdv5MLkKW79EeBCnK8Yrq5WnBJg9_9VYXkGvagS7PhYkt4dt1493u4He0Lg4vRU/s1600/P1200529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSSmyOLtwlOo0IzqPC33VmWRYY632B92w0UJzJjZO1pfmsHuO1zUHN1dRPMkRm9UlTYt51A87mxLIGdv5MLkKW79EeBCnK8Yrq5WnBJg9_9VYXkGvagS7PhYkt4dt1493u4He0Lg4vRU/s320/P1200529.jpg" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Single Loop Glittering Metallic Purple Scarf.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
Today I finished 6 festive party or special occasion scarves and two red paisley scarves. This is the end of this current scarf session! There are some I will wrap in tissue, box, and wrap as gifts, some I will keep for myself, and some I will place neatly in my "gift" drawer for later gift giving. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiPdK1O02pCyvH9bcdxQ0a4LnMwOT_45IZFNIu4DGiO9WEQGQitHvlH4MIcXsaxjjvMO36hec8JPPOseaQRVIKG6j7oxQ42y8WJcuSmy5kGm_-BpNqqw31jZ-52kdNWsZ01DLvOPiEQA/s1600/P1200547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiPdK1O02pCyvH9bcdxQ0a4LnMwOT_45IZFNIu4DGiO9WEQGQitHvlH4MIcXsaxjjvMO36hec8JPPOseaQRVIKG6j7oxQ42y8WJcuSmy5kGm_-BpNqqw31jZ-52kdNWsZ01DLvOPiEQA/s320/P1200547.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Looped Ice Blue Metallic Scarf.</td></tr>
</tbody></table>
What I love about them is the ease with which they change the whole look of an outfit. Add a glittering metallic to a dark turtleneck and trousers and it becomes quite sheik. Sort of Lauren Becall or Katherine Hepborn!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwjTtfg2WbqLsi3sUwRzdcuIlrjtkpZqwXEmsU_r5vxqgPMgZAHEAHefUGygkXR-fySQkFN4-hZcHv0y6-VjgvF83KjdhPJY4ZV70tcqXIB11DJ0D5ITifGrIPvwQpAPtVPJRo7ljq_Q/s1600/P1200532.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwjTtfg2WbqLsi3sUwRzdcuIlrjtkpZqwXEmsU_r5vxqgPMgZAHEAHefUGygkXR-fySQkFN4-hZcHv0y6-VjgvF83KjdhPJY4ZV70tcqXIB11DJ0D5ITifGrIPvwQpAPtVPJRo7ljq_Q/s320/P1200532.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Single Loop black Velvet with Glitter Pattern.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y30W00v3pt040PRhyphenhyphenh5TjFuea39J4NwOiWEs0mKCHx6VkEaS4Gm5b1k4jA4wCFv2r5BBSLMpkc34SDjDjgzgn-Ka7f4Y6TFv4pe1oaK5REEYw7JUGCjBpKj-5VnzwVgLW-O53JUv1h0/s1600/P1200543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y30W00v3pt040PRhyphenhyphenh5TjFuea39J4NwOiWEs0mKCHx6VkEaS4Gm5b1k4jA4wCFv2r5BBSLMpkc34SDjDjgzgn-Ka7f4Y6TFv4pe1oaK5REEYw7JUGCjBpKj-5VnzwVgLW-O53JUv1h0/s320/P1200543.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Loop Black and Gold Metallic. (Side A)</td></tr>
</tbody></table>
Or wear with a skirt and sweater with a glittering scarf and again I see a very quiet elegance bursting through but with a loud whisper!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYv4YohzcF3ORQYT2yQklSTgEnGv3eSfrOwvpJ0JUYA71f-9Ow7KWyVwQ3sM7rAP1_1a4wjjmQKDBPSL8iCcZg_waJAaRhJjGxU7Bu7tA5rhhIbyh0BfoJmBnp7UA0z2uf77utWD5Z2Bw/s1600/P1200539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYv4YohzcF3ORQYT2yQklSTgEnGv3eSfrOwvpJ0JUYA71f-9Ow7KWyVwQ3sM7rAP1_1a4wjjmQKDBPSL8iCcZg_waJAaRhJjGxU7Bu7tA5rhhIbyh0BfoJmBnp7UA0z2uf77utWD5Z2Bw/s320/P1200539.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Single Loop Royal Blue Metallic Scarf.</td></tr>
</tbody></table>
One of the fabrics really stumped me. I could not decide which side I preferred so I made two scarves, one of each side. I will never know which side was meant to be the "right" side.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxGUQujj0Ixhk0XJLEDRszEPXPBbVCEx3c0uHZzFWGoGUWGWXO_hOYRDNVMawinvoUHH6evcMKHC30FIxlaijbCIUeurO90O65-FggNjer09bIskUNmDuLmOuICUzPYVvrU9s-rDWyw0/s1600/P1200555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxGUQujj0Ixhk0XJLEDRszEPXPBbVCEx3c0uHZzFWGoGUWGWXO_hOYRDNVMawinvoUHH6evcMKHC30FIxlaijbCIUeurO90O65-FggNjer09bIskUNmDuLmOuICUzPYVvrU9s-rDWyw0/s320/P1200555.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black and Gold Double Looped Scarf. (Side B)</td></tr>
</tbody></table>
Really I have thought this to be great fun and I hate to say I am done! I may have to make a few more? We will see....If you would like directions to make one please click on the following link I am happy to share. <a href="http://thehiddenpantry.blogspot.com/2013/01/infinity-scarf-circle-large-double-loop.html" target="_blank">thehiddenpantry.blogspot.com/2013/01/infinity-scarf-circle-large-double-loop.html</a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIb7aEm_Rpq-V5a5tifEAbS7RencrUWhZ_kv8ghRcDZA694o3Vo8WY_PIN29awratnPMQfYTECFxsp_KLhW2O77wQzUXbaoYyQv4sHB500sgkt41ra_a2Ej3vkO_5apwV1mBsYTZPqi8/s1600/P1200510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIb7aEm_Rpq-V5a5tifEAbS7RencrUWhZ_kv8ghRcDZA694o3Vo8WY_PIN29awratnPMQfYTECFxsp_KLhW2O77wQzUXbaoYyQv4sHB500sgkt41ra_a2Ej3vkO_5apwV1mBsYTZPqi8/s320/P1200510.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silky and Lightweight Double Looped Red Paisley Scarf.</td></tr>
</tbody></table>
Tomorrow I round up lace and batting for a new project. I will see you again with it I feel certain.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com2tag:blogger.com,1999:blog-6615714387718577884.post-14127710120881184892015-12-07T11:34:00.001-06:002015-12-07T11:34:54.509-06:00Festive Plum Tart with Walnut Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkHYJFrqHo6iTb4zNON-40shxIfBlxdCqKQUIipbQsMZ0oTNsrCoNnzeV1m1A1MziPty6EJLBC0mmt6Pd1GmRZh82kOpPoEQECoCrzeS8NANOoOu_-hJoC6sXBZRns8PVzYe9S4s-9sk/s1600/P1200505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkHYJFrqHo6iTb4zNON-40shxIfBlxdCqKQUIipbQsMZ0oTNsrCoNnzeV1m1A1MziPty6EJLBC0mmt6Pd1GmRZh82kOpPoEQECoCrzeS8NANOoOu_-hJoC6sXBZRns8PVzYe9S4s-9sk/s320/P1200505.JPG" width="320" /></a></div>
This recipe came from a favorite of mine, Ina Garten otherwise known as the Barefoot Contessa." I adapted it a little but for the most part it is as she published it on The Food Network. It is sweet and tart and delicious! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFed2sHfI8crEPgIXOhmDP1L8i2x2SxiMMAN8qjpfA6Ua4etiS8lFxLtHW1o2bqFhIa0LKi2PerGlwnBmdz3P7RFpz96GXXBWYpM99yVdQOayZ4FFo8crSKPw4Aa34X9prHW03R6Gy5YE/s1600/P1200490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFed2sHfI8crEPgIXOhmDP1L8i2x2SxiMMAN8qjpfA6Ua4etiS8lFxLtHW1o2bqFhIa0LKi2PerGlwnBmdz3P7RFpz96GXXBWYpM99yVdQOayZ4FFo8crSKPw4Aa34X9prHW03R6Gy5YE/s320/P1200490.JPG" width="320" /></a></div>
Ingredients for Plum Tart with Walnut Crust:<br />
<br />
2 C. flour<br />
3/4 C. packed brown sugar<br />
pinch of kosher salt <br />
3/4 C. finely chopped English Walnuts<br />
1 1/2 sticks cold butter cut in dice size pieces<br />
1 egg yolk<br />
2 pounds (about 10-12) plums pitted and quartered <br />
Ina used Italian prune plumbs I used red plums<br />
<br />
Preheat oven to 400 degrees F.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgwUNuqMtTJfecyqv4WfVLHruIFanfDd4PiCc51Gt-pyjXC9ZWXqwm1nsjg8uX-x5vVfBtT0AyJXOt3nEdw3u_43FN3oH8rF7Z44a-A59UtqgTj1YzlEZfssWUd1G5xVDSfOR2tz2SOg/s1600/P1200492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgwUNuqMtTJfecyqv4WfVLHruIFanfDd4PiCc51Gt-pyjXC9ZWXqwm1nsjg8uX-x5vVfBtT0AyJXOt3nEdw3u_43FN3oH8rF7Z44a-A59UtqgTj1YzlEZfssWUd1G5xVDSfOR2tz2SOg/s320/P1200492.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDsXDZuIvM3n1wvXdvZ3cRWj0kXdrB1wi-wRSGFIMoMKmaRNBg8c36DeFWDGkK46mKNuhxvyoKPtNGySHzy5NWiu6TeAg2-yNwfY9kDu6fP0a4_3qRGHQpqOpYbNYGDW5BL2VsF23hoc/s1600/P1200486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDsXDZuIvM3n1wvXdvZ3cRWj0kXdrB1wi-wRSGFIMoMKmaRNBg8c36DeFWDGkK46mKNuhxvyoKPtNGySHzy5NWiu6TeAg2-yNwfY9kDu6fP0a4_3qRGHQpqOpYbNYGDW5BL2VsF23hoc/s320/P1200486.JPG" width="320" /></a></div>
Combine flour, sugar, and salt in a large bowl and cut the butter and egg yolk in with a pastry cutter, 2 forks, or your fingers until combined and has pea sized lumps! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O3-uwhQbq3llnNakGk6Tu4VcyjijwXAHWPt6vFgP74631g3FOluW-P2xUM7b-4bm3Pt36Sn76Hzbj6urhzw0iwTZSo80n3NLl75N38Vwccxr2pCiSqsGJntFopIE6iMGhq_LWCDo8cM/s1600/P1200495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O3-uwhQbq3llnNakGk6Tu4VcyjijwXAHWPt6vFgP74631g3FOluW-P2xUM7b-4bm3Pt36Sn76Hzbj6urhzw0iwTZSo80n3NLl75N38Vwccxr2pCiSqsGJntFopIE6iMGhq_LWCDo8cM/s320/P1200495.JPG" width="320" /></a></div>
Press 1 1/2 cups of the crumb mixture into the bottom of a tart pan with a removable bottom. Arrange the plums skin side down starting on the outside and working your way into the center.<br />
<br />
Sprinkle the rest of the crumbs spreading them evenly across the top of the tart. Bake 40-50 minutes until lightly browned and the fruit is tender.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYLxNgPNNmVeSpRyC3M7C8ivKWU8A1kwPgMpUOByEBQ3etljSftB7UddvBpoZv30j4gVmF5_Nyh3z0_RmQdXhCxvUcQRfIDi7ZaNTq6WO8qG8ltJlY83uyA9YYeZld5y8hVUjKoUr3TU/s1600/P1200517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYLxNgPNNmVeSpRyC3M7C8ivKWU8A1kwPgMpUOByEBQ3etljSftB7UddvBpoZv30j4gVmF5_Nyh3z0_RmQdXhCxvUcQRfIDi7ZaNTq6WO8qG8ltJlY83uyA9YYeZld5y8hVUjKoUr3TU/s320/P1200517.JPG" width="320" /></a></div>
Serve with whipped cream and enjoy warm or at room temperature. Yield 1, 9 1/2" tart.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com4tag:blogger.com,1999:blog-6615714387718577884.post-76904762981880409322015-12-04T16:35:00.000-06:002015-12-04T22:48:25.403-06:00Holiday Sewing! Quick Scarves & Cozy Tied Throws for Starters<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP6AD4N-u7pvcX4HgJg7lMGOQKv_3s4BogNlhOi010xVoGDJ5MfxVje5WYycGHOsuZpKJtSrYSsPPcSsXUeyllcPqRYdTdKa8yu36bpFyZ7JjeIo1F1WyhV1KhquNm8_ODH1grkgWS5s/s1600/P1200456.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP6AD4N-u7pvcX4HgJg7lMGOQKv_3s4BogNlhOi010xVoGDJ5MfxVje5WYycGHOsuZpKJtSrYSsPPcSsXUeyllcPqRYdTdKa8yu36bpFyZ7JjeIo1F1WyhV1KhquNm8_ODH1grkgWS5s/s320/P1200456.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft and cozy royal blue ribbed knit is outstanding! So I made two!</td></tr>
</tbody></table>
A few weeks ago I took a quick inventory of winter knits that might be lovely as scarves. I wanted some bulky, some silky knit, and all pretty. My first dive into the first tote netted enough for six cowl or circle or infinity scarves. I was looking for in the neighborhood of 2 yards by 11 or 22 inches. Not all the same but in the neighborhood!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vqN8W5PuVlXWOeDRxD7PdpG3LiqVrbKWDNC418hFmixFmMyHBbe_6rmS4UomkMBuiMlkBVXA_RZT0VSC1m28N4mOkuOdoBKoliuIFuElZum8yy0mLR8Ds_rhyF9wumR-T6XqmYZwsMU/s1600/P1200462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vqN8W5PuVlXWOeDRxD7PdpG3LiqVrbKWDNC418hFmixFmMyHBbe_6rmS4UomkMBuiMlkBVXA_RZT0VSC1m28N4mOkuOdoBKoliuIFuElZum8yy0mLR8Ds_rhyF9wumR-T6XqmYZwsMU/s320/P1200462.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love this soft and silky but with medium heft.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKeQllB8m62Hff7o-evdJXBiCLlKS0rNYeve1vFr8iGaRWpYypJROa0P-74TsXvFJQEr0r17X2q_D3VLmCzvM5-qAi1EH7KgCahGrkObzVvm2rXHrsc-YdX4Sk7mHiE-uv9J9Q3mGDa0/s1600/P1200447.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKeQllB8m62Hff7o-evdJXBiCLlKS0rNYeve1vFr8iGaRWpYypJROa0P-74TsXvFJQEr0r17X2q_D3VLmCzvM5-qAi1EH7KgCahGrkObzVvm2rXHrsc-YdX4Sk7mHiE-uv9J9Q3mGDa0/s320/P1200447.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red, black, and white cable is quite striking as well as so soft!</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P2xdqR64jV5S4pOAgUf4oX4sQOmzDnLOUJoM5C75RW8D-QTdHAKJau-c4GVi4CoXzDXTiseIT5OjSZtjQD4dusKBqg3a1tYVw6eBa6_gX5GkOcxag-9skHkxbrQ4fHQe92U0zv5VuXY/s1600/P1200471.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P2xdqR64jV5S4pOAgUf4oX4sQOmzDnLOUJoM5C75RW8D-QTdHAKJau-c4GVi4CoXzDXTiseIT5OjSZtjQD4dusKBqg3a1tYVw6eBa6_gX5GkOcxag-9skHkxbrQ4fHQe92U0zv5VuXY/s320/P1200471.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I REALLY like this very soft and a little bulky number and I made two of this too.</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtATcz5XmxvRUyfnDu8dU14Ki_clMTntDpxHMEKSrMptTuJjGat68V1A1DsuagG5mywHN0dl1JVZSRC_79G9UOqrcK9iYOQMtGAY1Vd0GX92ygrHViCuaeXP-eU4a-xAWWrbZJL8NZPbk/s1600/P1200477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtATcz5XmxvRUyfnDu8dU14Ki_clMTntDpxHMEKSrMptTuJjGat68V1A1DsuagG5mywHN0dl1JVZSRC_79G9UOqrcK9iYOQMtGAY1Vd0GX92ygrHViCuaeXP-eU4a-xAWWrbZJL8NZPbk/s320/P1200477.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Six scarves lined up and done.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
<br />
<br />
Next I went through the three quilting totes and found three pieces suitable for tied comforter style throws. I am not sure if I will give them all as gifts or who I might gift them with but I am enjoying getting back to my treasures!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NOrUt73a8MBjnHLFKOppU1Px80c-4yGBu5HuweFMA-NOYgQrERPwMPdp-v_Sb4K3LlYnfObb7deb9kKylbtd8hcNV9jNQPcGb7PJtrDgckJ9dmc6iWQUDisHbqcUL-lvWExsLByLWoE/s1600/P1200485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NOrUt73a8MBjnHLFKOppU1Px80c-4yGBu5HuweFMA-NOYgQrERPwMPdp-v_Sb4K3LlYnfObb7deb9kKylbtd8hcNV9jNQPcGb7PJtrDgckJ9dmc6iWQUDisHbqcUL-lvWExsLByLWoE/s320/P1200485.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two velvet and one cotton patchwork topper for a throw.</td></tr>
</tbody></table>
I plan another fabric dive as soon as I get finished with these pieces! I also hear throw pillows calling my name. Listen.......do you hear it too? Ops I had to do it! Thinking Christmas or New Years Eve sparkling glittering scarves! Lots to do!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9Lso5jrcp6Q_JXA4ZfqTbxx8-1yBBHjexCw84KnhkHsbsLH0WswO8TCAGIO87VGku2bjmThh6IIUsaTlYy7ZZKIkhsl24y0smhVtb9r1gJ7lK7-LLDTqlINs-6M7Hw5cELxgduiXLLk/s1600/P1200480.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9Lso5jrcp6Q_JXA4ZfqTbxx8-1yBBHjexCw84KnhkHsbsLH0WswO8TCAGIO87VGku2bjmThh6IIUsaTlYy7ZZKIkhsl24y0smhVtb9r1gJ7lK7-LLDTqlINs-6M7Hw5cELxgduiXLLk/s320/P1200480.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GLITZ GALORE! May go for something festive!</td></tr>
</tbody></table>
If you want to make one of these scarves (or more). For each scarf cut fabric 2 yards (72") by 22 inches. Fold with right sides facing longways. Machine stitch 1/2" from the edge the long seam. Turn right side out.<br />
<br />
Fold scarf in half. Match the raw ends. Pin right sides facing of the ends and machine stitch leaving a 4" to 6" opening. Turn the scarf right sides and fold the raw edges of the opening together to close then hand stitch the opening closed. You are all done!<br />
<br />
NOTE: For complete instructions with photos go to my link as follows..... <a href="http://thehiddenpantry.blogspot.com/2013/01/infinity-scarf-circle-large-double-loop.html" target="_blank">thehiddenpantry.blogspot.com/2013/01/infinity-scarf-circle-large-double-loop.html</a><br />
Of course you can plat around with the dimensions too! <br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com1tag:blogger.com,1999:blog-6615714387718577884.post-51723862393843852772015-11-24T22:17:00.000-06:002015-11-24T22:17:08.314-06:00Little Pies, Pecan and Cherry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZJWgvPyB3j4kXWj43tOe5etlFXkyIVsjaFO_rMejXnsWV2Bf-Xkh1ftP3HObkhGou2TiqDHUU41d_UXf_6wmSAZ3TzsERGb5_7JZvZS-7_W7Nrrkl4o0OlATQS7xuRVxxxBqrhOfNNo/s1600/P1200395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZJWgvPyB3j4kXWj43tOe5etlFXkyIVsjaFO_rMejXnsWV2Bf-Xkh1ftP3HObkhGou2TiqDHUU41d_UXf_6wmSAZ3TzsERGb5_7JZvZS-7_W7Nrrkl4o0OlATQS7xuRVxxxBqrhOfNNo/s320/P1200395.JPG" width="320" /></a></div>
I could not sleep Saturday/Sunday night so at 3:30 AM I just got up and got busy making what my husband had requested for Sunday Dinner, individual desert pies. Little ones 3-4" across the top. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7Al21cVklgo1rFpoCc_yyb39d-5JREd5VZrKx_tkRbAYNK9YUmsK7pkyGxjIGPW2cLQz0ZO3-JJw5BVBhkWFbjv_eJdpp8ssAuUlOS-clAkSmrSRLTp5CucQLV36VBqJW38vrpvImhw/s1600/P1200402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7Al21cVklgo1rFpoCc_yyb39d-5JREd5VZrKx_tkRbAYNK9YUmsK7pkyGxjIGPW2cLQz0ZO3-JJw5BVBhkWFbjv_eJdpp8ssAuUlOS-clAkSmrSRLTp5CucQLV36VBqJW38vrpvImhw/s320/P1200402.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGsbT2lTnJbvhFjaTa0zCiIum3nw8wStHZPh3c-1B8yzt5BQVMnGt2nv12LbpBBQX0J-PMmWNdDusvbUI0CkWp_B9XS0OEVwvhdX3UPbfpTFmohoH2oah5eH02MaLgvCnn9h_dKq5iGA/s1600/P1200404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGsbT2lTnJbvhFjaTa0zCiIum3nw8wStHZPh3c-1B8yzt5BQVMnGt2nv12LbpBBQX0J-PMmWNdDusvbUI0CkWp_B9XS0OEVwvhdX3UPbfpTFmohoH2oah5eH02MaLgvCnn9h_dKq5iGA/s320/P1200404.JPG" width="320" /></a></div>
The recipes are all here just use the finder box should you want them. I was just having fun messing around! The tin foil pie pans were handy so I just got after it and in no times I was taking out 6 little pies. Three each pecan and cherry! Yum!<br />
<br />
We have been so very busy lately it was really just plain fun to make these and they were delicious! They just hit the spot with our son Mike and granddaughters Emily and Kate! Felt good doing for fun rather than because I could or should!<br />
<br />
Actually one top crust will make two small pie shells and a recipe for filling for an 8" pie will fill three little pans! So go have some fun should you be so inclined!Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com2tag:blogger.com,1999:blog-6615714387718577884.post-88753451198793245252015-11-17T11:19:00.000-06:002015-11-17T13:39:43.045-06:00Thanksgiving Countdown 10 Days and it's GO Time for Prep. Starting with Spice Inventory & Making Sachets.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9p3WDE_mf6_xiXqArFIwicwHy6Sc4zDMTig1kkkEDiAtp42HCQj7LQ6CdbXuFzIumyGciWlU1O6vKoVewrA6EMngi1YiH_NrMgYfzj0l0v7Zsedr3JCVUOaZNxJPy1AEXv8qLuSVPJE/s1600/P1200370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9p3WDE_mf6_xiXqArFIwicwHy6Sc4zDMTig1kkkEDiAtp42HCQj7LQ6CdbXuFzIumyGciWlU1O6vKoVewrA6EMngi1YiH_NrMgYfzj0l0v7Zsedr3JCVUOaZNxJPy1AEXv8qLuSVPJE/s320/P1200370.JPG" width="320" /></a></div>
<br />
Many times in the past I have gone to prepare things and not had the spices I need. That has changed over the years. I keep a good supply of most everything. I find the best and most economical places to purchase are Asian markets, which I love! When it comes time to "inventory" I use the older spices for making sachets. So this morning first thing I pulled open the doors and drawers and my Mother's old blue spatter dishpan and mixed up a batch for closets and drawers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m03bdyxxIEp0RnTPf8CzH7nDNWVWxHn7WITxZrORAwSDSnmJkyS4LdDAZDRQwnO0pWMW2eBifq7hMYYTN260cQ0MGtRmoMfS_rdgqwXZBnhfbPCPH7jNo2OCEiaBAjNsRar1JjZ6bPw/s1600/P1200377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m03bdyxxIEp0RnTPf8CzH7nDNWVWxHn7WITxZrORAwSDSnmJkyS4LdDAZDRQwnO0pWMW2eBifq7hMYYTN260cQ0MGtRmoMfS_rdgqwXZBnhfbPCPH7jNo2OCEiaBAjNsRar1JjZ6bPw/s320/P1200377.JPG" width="320" /></a></div>
<br />
I found whole Anise, Whole Clove, whole Bay leaves, green Cardamon seed, and Cinnamon sticks. After dumping a portion of each into my dishpan and stirring to combine I was almost ready! The room filled with the lovely scents and my spirits were lifted.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXsOlFuOEDNfeHwfQXnmpQh0jTPOceDDbv-ti1ZY6sEghQDRtVQ8U1oVUEIDeMkuk22Ccx4vOWdpl5AZ0zYN-9WMNcVDx4gD9oibuv6_ogi4_57CtrlaXaRaAU74F1lHKfXl2xKgaQR8/s1600/P1200375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXsOlFuOEDNfeHwfQXnmpQh0jTPOceDDbv-ti1ZY6sEghQDRtVQ8U1oVUEIDeMkuk22Ccx4vOWdpl5AZ0zYN-9WMNcVDx4gD9oibuv6_ogi4_57CtrlaXaRaAU74F1lHKfXl2xKgaQR8/s320/P1200375.JPG" width="320" /></a></div>
Next I cut double layers of cheese cloth into about 7-8" squares and 14" sections of butcher twine. You can use ribbon and trim back the cheese cloth if you like but these are just going in the back of my closets so no need in this case. The clove and bay leaves are said to repel moths and the like so that is also a big plus.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieueq51836tUaickHq4D2alikbvVQdzqVClGAGmeRhB60pZFIE3uoru9t74ja5HNAHKoqIDpA0eTxnmZdFCOKarOdvrp2qZL94v4RQbjOBuBXOE-8KyKcV1j1cUFlE2KJe9H8N6j2Pxmg/s1600/P1200381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieueq51836tUaickHq4D2alikbvVQdzqVClGAGmeRhB60pZFIE3uoru9t74ja5HNAHKoqIDpA0eTxnmZdFCOKarOdvrp2qZL94v4RQbjOBuBXOE-8KyKcV1j1cUFlE2KJe9H8N6j2Pxmg/s320/P1200381.JPG" width="320" /></a></div>
<br />
Next I placed a big spoonful of the herbs and spices in the center of the cheesecloth and gathered up the corners then tied with the twine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDO3_eefS2KJLkBG3kXMSlxA4rWzcQ9v5RL8OayB_1GRkUi18EJHM5AzrDRBW0Rag3iQxP9iOwswMcCm21AUgKnKsu1LjQ5-8wv6PlsKnRXATd_MKNf9mbGyO8AVlH_zINmG-oZCaOwQ/s1600/P1200392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDO3_eefS2KJLkBG3kXMSlxA4rWzcQ9v5RL8OayB_1GRkUi18EJHM5AzrDRBW0Rag3iQxP9iOwswMcCm21AUgKnKsu1LjQ5-8wv6PlsKnRXATd_MKNf9mbGyO8AVlH_zINmG-oZCaOwQ/s320/P1200392.JPG" width="320" /></a></div>
<br />
And I have 10 lovely sachets for my closets and a good idea of any seasonings I need to replace as this Holiday season fast approaches!Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com2tag:blogger.com,1999:blog-6615714387718577884.post-80022737878186613182015-11-14T15:02:00.000-06:002015-11-14T15:02:39.405-06:00Make Ahead Pizza Dough also known a Slow Ferment Pizza Dough<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW_fqbmq8fhJBVdT3arihnFhQ3ldzIWULRiWTORdEOUVxP-H0eViZ6JxwBLNu2YMgcnO5ybyLhmiZ3DAxADC-jy_rrhpBCKy7-5AzMEiWVZ_0qI9vTCC0268F-uFk4Emr36-UP64vnMw/s1600/P1200360.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW_fqbmq8fhJBVdT3arihnFhQ3ldzIWULRiWTORdEOUVxP-H0eViZ6JxwBLNu2YMgcnO5ybyLhmiZ3DAxADC-jy_rrhpBCKy7-5AzMEiWVZ_0qI9vTCC0268F-uFk4Emr36-UP64vnMw/s320/P1200360.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loved the crisp bottom crust uncommon in a home oven!</td></tr>
</tbody></table>
Every once in a blue moon I will click around to several blogs, one being Orangette. I saw this Pizza dough, had everything on hand, so gave it a try. Easy to stir up, very little mess, and easy to handle dough. So far a winner. It is great to keep in the refrigerator 5 days or so (actually 6 days) before using and I like that too. I love to mix up things in advance!<br />
<br />
So when Friday rolled around I called my husband and told him not to stop for Pizza as he often does on Friday nights as I had it covered! Plus my Pizza's are always DELUXE!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbT6Yc6k2plvCSuapTm5ir_iHTtjE2Ir0XWqsPq-vVGbwOsZ01YtPS2oS45lxWpmv5MITyWVdl1lbUTOqf4QkuaLvYBKVtll8ZEOWPbj-IBf6Nw9zhOz1-ZFB2T1aprz92ZI6DOTvNNM/s1600/P1200366.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbT6Yc6k2plvCSuapTm5ir_iHTtjE2Ir0XWqsPq-vVGbwOsZ01YtPS2oS45lxWpmv5MITyWVdl1lbUTOqf4QkuaLvYBKVtll8ZEOWPbj-IBf6Nw9zhOz1-ZFB2T1aprz92ZI6DOTvNNM/s320/P1200366.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pizza was topped with sauce, pepperoni, fresh ground chuck, mushrooms, black olives, Parmesan cheese, and Mozzarella. YUM.</td></tr>
</tbody></table>
Ingredients for Slow Ferment Pizza Dough:<br />
<br />
2 C. bread flour<br />
2 C. whole wheat flour<br />
2 t. kosher salt<br />
2/3 t. instant yeast<br />
1/2 t. sugar<br />
1 3/4 C. water<br />
<br />
Combine all of the ingredients in a medium bowl and stir together until there are NO dry bits. Tightly cover and store in the refrigerator. The next day pull it out and knead for about a minute until it is smooth and elastic. Cover and refrigerate for up to 5 days untill you want to make PIZZA!<br />
<br />
About 2 hours before you will be ready to make the pizzas pull the dough out of the refrigerator. Use a spatula and remove the dough to a lightly floured board and divide it in half making 2 smooth balls of dough. Cover and leave 1 1/2 to 2 hours, until the dough is easily stretched.<br />
<br />
45 minutes before baking the pizzas select either option one: for metal baking sheets place them about 6" from the broiler. Or option two place pizza stones or baking stones on the lowest oven racks. Heat the oven to it's hottest setting. NOTE: I used pizza stones on the lowest 2 racks and set my gas range to 500 degrees F.<br />
<br />
Next tear 2 nice sized sheets of parchment paper. Place on a cutting board or cabinet or the back of a baking sheet or if you are lucky a pizza peel! Stretch one portion of dough to 12" or so. I just pressed it out with my fingers and the heels of my palms. The dough worked very easily. Then repeat on the second parchment with the second dough. <br />
<br />
Add the topping you have selected and you are ready to bake. Open the oven, slide out the lowest rack and slide the pizza ON THE PARCHMENT onto the hot stone from off the peel or baking sheet or whatever you have used. Pull out the next lowest rack and repeat sliding your pizza onto the second hot stone. Close the oven and bake 8-10 minutes. Reverse the pizza stones from their pack positions and bake 5 or more minutes until the desired bubbly cheesy pizza happens you like. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FG2ioV1ah7Trr1YxswsNrJgHGUKvkbIVx5wxj9nP8n-Cx-hIKpwb6hAhaPy6tKvTB-AMXlb_UzhU7ZTQNhtOQSRoRJ1qjFOqUBk6QFFkPh6qeGkm_vfCRSjhhAm0RyGwf3MwaIJlGTs/s1600/P1200363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FG2ioV1ah7Trr1YxswsNrJgHGUKvkbIVx5wxj9nP8n-Cx-hIKpwb6hAhaPy6tKvTB-AMXlb_UzhU7ZTQNhtOQSRoRJ1qjFOqUBk6QFFkPh6qeGkm_vfCRSjhhAm0RyGwf3MwaIJlGTs/s320/P1200363.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM,</td></tr>
</tbody></table>
When you remove the pizzas let the sit a few minutes before serving. Yield 2, 12" pizzas. These were do again pizzas and we will do them again!!<br />
<br />
NOTES; These bake beautifully on the parchment and slide right off. The pizza roller cutter did not even tear. I did not get a speck of anything on the 2 pizza stones and did not even have to wash them. WIN WIN! The second pizza we just cooled and slid on the parchment onto a plastic bag to freeze for another day. Another Win!<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com0tag:blogger.com,1999:blog-6615714387718577884.post-14704980346421266322015-11-13T09:54:00.001-06:002015-11-13T09:54:54.159-06:00Pork Fried Rice with Toasted Walnuts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpgtVJUi1TyzKiJ_NOft7jBccqaG02aWABV8y3rMZ5zgFbAUTti17qPCMPn3nqT-ayxVAYrp1zi1nI5NFxYw7JDcHa-WtvxFCNIajbJx3tTNnxBnERKh1m-OjIXru8YW09IMr53y-Huk/s1600/P1200353.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpgtVJUi1TyzKiJ_NOft7jBccqaG02aWABV8y3rMZ5zgFbAUTti17qPCMPn3nqT-ayxVAYrp1zi1nI5NFxYw7JDcHa-WtvxFCNIajbJx3tTNnxBnERKh1m-OjIXru8YW09IMr53y-Huk/s320/P1200353.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fast Fry and Delicious.</td></tr>
</tbody></table>
Last week I cooked a double batch of rice intending to make fried rice this week with the excess. While looking at fried rice recipes I thought the one from Epicourious looked the most tasty so I adapted! I love toasting walnuts in a 200 degree oven for 10 minutes and adding to stir fry dishes and they were delicious with this!<br />
<br />
Ingredients for Pork Fried Rice with Toasted Walnuts:<br />
<br />
12-16 ounces lean pork (Place chops or steaks in the freezer 40-60 minutes ahead to firm up for easy slicing and for removal of bone or fat, I have also used cutlets or loin roast.)<br />
4-6 T. peanut or grape seed oil<br />
2 lg. beaten eggs<br />
1 red onion diced<br />
1 bunch green onions with tops sliced on the diagonal about 1/4" <br />
1 T. fresh ginger grated (I keep fresh ginger wrapped in the freezer, then peel and shred what I need and return the unused portion to the freezer, works great!)<br />
2 t. sugar<br />
2 T. hoisin sauce<br />
2 T. soy sauce<br />
1 T. rice wine vinegar<br />
1/4-1/2 t. toasted sesame oil<br />
4 C. cold cooked rice<br />
1/3 C toasted whole walnuts, toased as above outlined<br />
<br />
Slice the pork thinly with a sharp knife and set aside.<br />
<br />
Heat half of the oil in the wok. When oil is shimmering and hot add the eggs and leave for 10 seconds then turn. Lightly scramble for 1 minute and remove to paper towels to drain and set aside.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMO6nYAJSE0DWdZw2QO2iZE-jkxpwqLoqcdik6Ui_JNpnTcVjSw8_kqzHn2dbkbGvyuH9YceXzqYSioAmlOXn_hzIg7XgoWJV8VGJJMjqbsFlt5a8-CkJ2-UWBdzpJSysHAESFt6XgbA/s1600/P1200351.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMO6nYAJSE0DWdZw2QO2iZE-jkxpwqLoqcdik6Ui_JNpnTcVjSw8_kqzHn2dbkbGvyuH9YceXzqYSioAmlOXn_hzIg7XgoWJV8VGJJMjqbsFlt5a8-CkJ2-UWBdzpJSysHAESFt6XgbA/s320/P1200351.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything goes back into one pan!</td></tr>
</tbody></table>
Add the rest of the oil to the wok and when hot add the pork and fry until browned. Add the onions and cook another minute. Mix the sugar, sauces, oil, vinegar, and ginger in a small bowl then stir in well. Add the eggs back in breaking them up as you stir. Toss in the cold rice and stir well until everything is well coated. Serve in flat bowls dividing the toasted walnuts atop each serving. Yield 4 servings.<br />
<br />
This was served with a seafood salad and sliced apple for dessert. My husband was a happy hubby. He remarked he has lived long and is in reasonably good health because he eats well? Well that, the grace of God, and good genes I say<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com0tag:blogger.com,1999:blog-6615714387718577884.post-76014950096139378842015-10-30T13:07:00.000-05:002015-10-30T13:07:09.612-05:00Grandma's PUMPKIN BREAD RECIPE!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriMOjP5y365L4nrxvKe7eP8Xc5GtCx04uXyrl4fRO1JkdfkgLB33Mm3QmrWXvBPs3mWyMAEJlpFXrH3oe0r2pDWKxkX88dAidJomK1g5nlhnPv49YZGIZrPzC649vxwMFG4SjdrvDckw/s1600/P1200329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriMOjP5y365L4nrxvKe7eP8Xc5GtCx04uXyrl4fRO1JkdfkgLB33Mm3QmrWXvBPs3mWyMAEJlpFXrH3oe0r2pDWKxkX88dAidJomK1g5nlhnPv49YZGIZrPzC649vxwMFG4SjdrvDckw/s320/P1200329.JPG" width="320" /></a></div>
I only make about a half dozen or so quick breads and this is one that tops my list. Grandma Powell gave me this recipe a lifetime ago and we love it! I had misplaced it and looked for it for a good while! Then the light came on and my senior moment passed. I have found it and share it with you now! This recipe yields 2 large loaves of Pumpkin Bread and it does freeze well. As always, just double wrap for freezing.<br />
<br />
Ingredients for Pumpkin Bread:<br />
<br />
3 C. sugar<br />
1 C. vegetable oil<br />
4 large eggs<br />
2/3 C. water<br />
2 C. pumpkin<br />
1 C. chopped nuts<br />
3 1/3 C. flour<br />
1 1/2 t. baking powder<br />
1 1/2 t. baking soda<br />
1 1/2 t. salt<br />
1 1/2 t. cinnamon <br />
1 t. cloves<br />
1 t. nutmeg<br />
( I leave out the nutmeg and increase the cinnamon to 1 tablespoon plus 1 t. vanilla)<br />
<br />
Mix together the sugar and oil. Add the eggs one at a time beating well. Blend in the pumpkin. Alternate adding in the dry ingredients and the water beating after each addition until just mixed. Stir in the nuts. Put half of the batter into each of two greased loaf pans. I sprinkle the tops with cinnamon and sugar but this is optional. Bake in a preheated 350 degree oven for 1 -1 1/2 hours until a skewer or toothpick tests clean. Cool and remove from pans. Store in plastic wrap.<br />
<br />
<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com3tag:blogger.com,1999:blog-6615714387718577884.post-2540384773266884932015-10-27T09:24:00.002-05:002015-10-27T09:24:46.498-05:00Asian Radishes and Cooking Greens<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Y1Nw9gH5cQFE64ERDdfKo5agTGad6D7g3CmdARqYZ5350kNuYE1PgXjFrPJI-SdLd9IGB31qeFTWLOQYF21ry7ytvxVBH4zfmqJqRuxF3JsOsE_98cbY8O22up22-Ugqu6wldJ7dy4I/s1600/IMG_1478.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Y1Nw9gH5cQFE64ERDdfKo5agTGad6D7g3CmdARqYZ5350kNuYE1PgXjFrPJI-SdLd9IGB31qeFTWLOQYF21ry7ytvxVBH4zfmqJqRuxF3JsOsE_98cbY8O22up22-Ugqu6wldJ7dy4I/s320/IMG_1478.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small Asian Radishes from Harry's Garden</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
Friday I had made plans to go buy eggs and tomatoes from Harry and Carole Brown. As usual he loaded me up with many additional goodies including Asian Radishes which upon tasting my husband LOVED and so did I and I am not usually a radish fan! He also gave me a huge bag of greens and Carole gave me her recipe for the way she fixes them. The cooking time can vary depending what texture you prefer. I simmered these all afternoon for a very succulent and tender dish which we loved. <br />
<br />
The greens were a combination of Kale's, Turnips, and Collards. They were just wonderful and had big flavor. Much more than I would have ever dreamed!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe_023-kwyufocBXTaAJRUImYmp4YD3hhhmd5a5c0Gqr0dLw-xvjZexXTE6PyI6fSoDgUo2GHM71kiaaEaEEEzShzI3AZeMlmwggbrJeBvUzWCcSOKt73eB3Tv-II_wxpqcEQLlspR9U/s1600/P1200291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe_023-kwyufocBXTaAJRUImYmp4YD3hhhmd5a5c0Gqr0dLw-xvjZexXTE6PyI6fSoDgUo2GHM71kiaaEaEEEzShzI3AZeMlmwggbrJeBvUzWCcSOKt73eB3Tv-II_wxpqcEQLlspR9U/s320/P1200291.JPG" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful just picked greens!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Carole's Ingredients for Cooking Greens (as best i remember)<br />
<br />
Grocery sack of greens<br />
1 to 3 strips thick cut bacon diced<br />
1 diced onion<br />
1 large clove garlic chopped<br />
1/4-1/2 t. red pepper flakes<br />
8 -9 C. water<br />
3 T. beef bouillon granules or 9-10 cubes<br />
1/4 C. balsamic vinegar<br />
salt and pepper to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHC_di-hc-9DktZJVKHrBMimKCxsB1MMbCu8zH2MIKiKa6-_70gXqwCV5gaiwOqNooYIBsJ4bxObfjQwd-HlG5f8oxOwigWth48wudeCfXDKbd2i-aGcQ5Gk0RFAFPNkSw2t-MSj-zCU/s1600/P1200298.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHC_di-hc-9DktZJVKHrBMimKCxsB1MMbCu8zH2MIKiKa6-_70gXqwCV5gaiwOqNooYIBsJ4bxObfjQwd-HlG5f8oxOwigWth48wudeCfXDKbd2i-aGcQ5Gk0RFAFPNkSw2t-MSj-zCU/s200/P1200298.jpg" width="150" /></a></div>
Washy and de-vein the leaves being sure to tear out the tough main stems and veins. Roll handfuls of leaves and slice roll about 1" thick and then cut once through the middle.<br />
<br />
In a very large kettle cook the bacon until not quite crisp then throw in the onion and garlic and stir well. After a minute or so add all of the greens, water, pepper flakes and bouillon. Simmer over low heat 3-5 hours or all day if it suits you! About 1 hour before serving time add the vinegar, salt and pepper. Today I am serving the greens with home fries, and pork chops and an apple pie for dessert.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcjH8RmNZoxo5Bg850lfsjXTwd0AhcY9eD0oaUFynkJXbrgfERJKpNW2DkbU4dvfjfz5hL4ro2YVNCt5kyZxAGkoRhRKlp3oMdRC63pC3srfti19XqDI7Kw0ViD_a8pfZznsVcZP9vew/s1600/P1200321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcjH8RmNZoxo5Bg850lfsjXTwd0AhcY9eD0oaUFynkJXbrgfERJKpNW2DkbU4dvfjfz5hL4ro2YVNCt5kyZxAGkoRhRKlp3oMdRC63pC3srfti19XqDI7Kw0ViD_a8pfZznsVcZP9vew/s320/P1200321.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVahEtV9oMa9S79TZJpYTW43LRnN7SAIS9xt-JhoeKofFc7X_nMoRxwOe-GxSudvJVg5Co_MqfXYKlNWebbXM6qoXwMtr7wZNSacz2hDkoprAE7On5WQwF5xMBXAcKwJiPUF92g6wyPqQ/s1600/P1200325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVahEtV9oMa9S79TZJpYTW43LRnN7SAIS9xt-JhoeKofFc7X_nMoRxwOe-GxSudvJVg5Co_MqfXYKlNWebbXM6qoXwMtr7wZNSacz2hDkoprAE7On5WQwF5xMBXAcKwJiPUF92g6wyPqQ/s320/P1200325.JPG" width="320" /></a></div>
I served the greens in a side dish with an extra splash of balsamic vinegar along with the home fries and pan fried pork chops.<br /><br />
To prepare Asian Radishes for a Veggie Tray:<br />
<br />
Peel, slice longways, and let stand is very cold water or in the refrigerator until serving time. Veggie trays I often serve right when my husband comes home from work. He always wants to munch on something at that time and it keeps him out of the chips and crackers! Today we had the Asian radishes paired with carrots, celery, and cold blanched asparagus with a buttermilk dip.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com2tag:blogger.com,1999:blog-6615714387718577884.post-48613741652115875692015-10-19T13:29:00.002-05:002015-10-19T13:29:45.895-05:002 Ingredient Houshold Cleaning Solution Works! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEgBR8TJ4t-d435qFbsEQHpXN25IuWceKiBfTN6Zb2DUkWUcgV1ktq-Uhdq2lCe2tgWdgxqjqB9_3NRWvVFJ77OIBEFFWJgAkHgOLVO-X765E6CDYAYY8w4-ozYC9KP9pU8-PiGtUEOY/s1600/P1200284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEgBR8TJ4t-d435qFbsEQHpXN25IuWceKiBfTN6Zb2DUkWUcgV1ktq-Uhdq2lCe2tgWdgxqjqB9_3NRWvVFJ77OIBEFFWJgAkHgOLVO-X765E6CDYAYY8w4-ozYC9KP9pU8-PiGtUEOY/s320/P1200284.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice clean drip pans were the result of this almost effortless test.</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
Recently I read of mixing 2 common ingredients and cleaning inside oven doors with it. Having noticed my toaster oven door wanting I tried it as well as "painting" the drip pans and burner caps of my gas range. Both came out well!<br />
<br />
Ingredients for Cleaning Solution:<br />
<br />
baking soda<br />
water<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxjXNE2seNcjy_8dl6KQ4ZCqfno9Z6jiNC8mhtwnPybhvl3sCSFHXnrIBEt4ZpuoFvmtoLFVElvPIXXoHiqea2UGgSPyLmme_v3f786t1slnYvds1wi7CNVl4YLY0re7bIZM6rTOXb6U/s1600/P1200270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxjXNE2seNcjy_8dl6KQ4ZCqfno9Z6jiNC8mhtwnPybhvl3sCSFHXnrIBEt4ZpuoFvmtoLFVElvPIXXoHiqea2UGgSPyLmme_v3f786t1slnYvds1wi7CNVl4YLY0re7bIZM6rTOXb6U/s320/P1200270.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the painted dirty drip pan as I waited 30 minutes.</td></tr>
</tbody></table>
Mix together to a paste like consistency still loose enough to apply with a brush. Paint surfaces to be cleaned and wait 30 minutes before cleaning off with a wet cloth or sponge. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqsXScXL28DP2eNvz6vzYM1x7kk0ATHcgkeHoHzPncIaDEglku7OeSNtWqEwowlUQswBrH1XvkffulQdrH2m_uXrb8nRHPE6GHEJimHB6MEVz765beczvkUBLxoOa4pBvHHr5-vxsBlc/s1600/P1200273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqsXScXL28DP2eNvz6vzYM1x7kk0ATHcgkeHoHzPncIaDEglku7OeSNtWqEwowlUQswBrH1XvkffulQdrH2m_uXrb8nRHPE6GHEJimHB6MEVz765beczvkUBLxoOa4pBvHHr5-vxsBlc/s320/P1200273.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soiled toaster oven door painted with baking soda and water paste.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKyhqu2hD0qvV2PrVuRgRJoI9DbaEPdUIjTyQbynCP6zZk1qqjB2Pdwt1uwZL57W4f_tiRmqEjH1bP8Lsr-DPPxP-G7pXHLF0_G1DiO8sW1zuAbmTjdl5DIXFL6mMXXd4C51sKYruZdk/s1600/P1200280.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKyhqu2hD0qvV2PrVuRgRJoI9DbaEPdUIjTyQbynCP6zZk1qqjB2Pdwt1uwZL57W4f_tiRmqEjH1bP8Lsr-DPPxP-G7pXHLF0_G1DiO8sW1zuAbmTjdl5DIXFL6mMXXd4C51sKYruZdk/s320/P1200280.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clean as a whistle as I wipe the grime away with a wet sponge, Who knew?</td></tr>
</tbody></table>
This worked great on the inside glass of the toaster oven and good on the drip pans. I did use a little steel wool on a few scorched places on the burner caps but it came off very easily. For the most part just a couple of wipes with a wet sponge after waiting 30 minutes, netted clean lovely results in an easy, non caustic manner. I was very pleased with these results.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com2tag:blogger.com,1999:blog-6615714387718577884.post-81862857277300294622015-10-13T12:29:00.001-05:002015-10-13T12:29:46.684-05:00Fast, Easy, and KILLER White Chicken Chili, Perfect Fall Lunch or Supper<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshRILJYas8mtzVCU6Ykt-9JrcJcsN91HzZ5LkFUg-nA-MF-mC8IpaD2ACdSx9YWsRHDhNtC5bIy2_xoYdNKFgWr6h-iORSTU_pM-_x5zyxBFuDrnaY0Uw2hU5TyvQ118mzOadkiJXUqU/s1600/P1200255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshRILJYas8mtzVCU6Ykt-9JrcJcsN91HzZ5LkFUg-nA-MF-mC8IpaD2ACdSx9YWsRHDhNtC5bIy2_xoYdNKFgWr6h-iORSTU_pM-_x5zyxBFuDrnaY0Uw2hU5TyvQ118mzOadkiJXUqU/s320/P1200255.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I make this thick and spicy! </td></tr>
</tbody></table>
I first tasted White Chicken Chili years ago when David Belt made it for lunch at Ethan Allen where we all worked. It was DELICIOUS! In fact I have never tasted better David! I loved it because it was seasoned with cloves which I adore. Unfortunately my husband does not. This version is custom made for him!<br />
<br />
I was inspired by the Brooks White Chili Bean ad that Brooks Beans is running. I got a hankering and this is what has come of it!<br />
<br />
Ingredients for Fast, Easy, and KILLER White Chicken Chili:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QwdBdBsxOwq2ePkkruMJU-1IKc4z-fBUA9nVM-ze0FIT8WA3AVYwYuJHWHCE_0JX_wD8ovTlKJ-dQQFGyarKcYF30rGYONjW54fCgLlT8-60VLEuA9y9IzydqcLwSVHOfGqhWHZe43g/s1600/P1200245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QwdBdBsxOwq2ePkkruMJU-1IKc4z-fBUA9nVM-ze0FIT8WA3AVYwYuJHWHCE_0JX_wD8ovTlKJ-dQQFGyarKcYF30rGYONjW54fCgLlT8-60VLEuA9y9IzydqcLwSVHOfGqhWHZe43g/s320/P1200245.JPG" width="320" /></a></div>
1 purchased rotisserie chicken (I used one from Sam's Club)<br />
2 cans Brooks White Chili Beans<br />
1 can Cream of Chicken Chili<br />
1 can Rotel tomatoes and chilies<br />
1 can condensed chicken stock (I used about 12 oz, strong chicken stock I had frozen)<br />
1/2 C. hot water<br />
1 fresh jalapeno pepper seeded and diced<br />
1 T. chili powder (I uses Mexanne), or to taste<br />
2 t. Shiriacha hot sauce, optional or to taste<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5qSZUqlUmuogs0-23ipRCEtSK88IGlhhf6eOPGWjZEMh2OmeyOxyZKfKHTTl0uZ5zLQtK0f5VEbS0OqMqxxVf8bP1xs8eHhrls8onwSndrdswBlZYj8BIZJUjpF5GTN2ujP2oxw_nOI/s1600/P1200248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5qSZUqlUmuogs0-23ipRCEtSK88IGlhhf6eOPGWjZEMh2OmeyOxyZKfKHTTl0uZ5zLQtK0f5VEbS0OqMqxxVf8bP1xs8eHhrls8onwSndrdswBlZYj8BIZJUjpF5GTN2ujP2oxw_nOI/s320/P1200248.JPG" width="320" /></a></div>
Take the skin off the chicken and remove from the bones and tear or dice the meat. Add all of the ingredients to the soup kettle except the hot water. Pour it into the bottom of the container the chicken was packaged in and swirl or stir to capture any remaining chicken juices and add them to the pan of chili ingredients. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7k4vz-qP1wsAebRQWiQiyovil7EPoyeamzH4_ELthwO_OAYIuLL071DaVqnDR-w8wfNjxRgIFUGN47lwXsKeAyTOPa-aN5PgITQvHAwpcVrSDmxt3NnhrDNijtvLfTKdYh_WJJCTt6H4/s1600/P1200254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7k4vz-qP1wsAebRQWiQiyovil7EPoyeamzH4_ELthwO_OAYIuLL071DaVqnDR-w8wfNjxRgIFUGN47lwXsKeAyTOPa-aN5PgITQvHAwpcVrSDmxt3NnhrDNijtvLfTKdYh_WJJCTt6H4/s320/P1200254.JPG" width="258" /></a></div>
Simmer until the raw jalapeno has cooked and reduce to a low simmer until ready to serve. Top with shredded Monetary Jack or other cheese to you liking. YUM. Yield 6-8 servings.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com1tag:blogger.com,1999:blog-6615714387718577884.post-38409170835401289052015-10-12T12:33:00.000-05:002015-10-12T12:33:19.357-05:00Dark Brown Sugar Oatmeal Cookies are Dark Chewy Caramel Good!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC50H6xQRwVWihyphenhyphenxt_lMwImWaasRf3D7F23iZlHrc1vhtRNi-UMcGkZQ-_rM9IZaeteC3ZBD7DCObRE6fl_yfNtQdFEjz2GnDoo00nJr9VCltuWiK0-2UPaOha9wN8l1wjfIHh-zSLDVw/s1600/P1200246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC50H6xQRwVWihyphenhyphenxt_lMwImWaasRf3D7F23iZlHrc1vhtRNi-UMcGkZQ-_rM9IZaeteC3ZBD7DCObRE6fl_yfNtQdFEjz2GnDoo00nJr9VCltuWiK0-2UPaOha9wN8l1wjfIHh-zSLDVw/s320/P1200246.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark, Chewy, and Delicious.</td></tr>
</tbody></table>
Little did I know this weekend when I became bored with the politics of the day and switched the TV to the food channel only come across Ree Drummond making these wonderful cookies! I fell in love with the simplicity of them and the luscious consistency. My adaption was to use packed dark brown sugar and old fashioned oats which were not specified in her recipe. These are "do agains" as my daughter-in-law calls them.<br />
<br />
Ingredients for Dark Brown Sugar Oatmeal Cookies:<br />
<br />
2 sticks (1 cup) room temperature butter<br />
2 C. packed dark brown sugar<br />
2 eggs<br />
2 t. vanilla<br />
1 1/2 C. flour<br />
1 t. salt<br />
1/2 t. baking soda<br />
3 C. old fashioned rolled oats<br />
<br />
Preheat the oven to 350 degrees F. Prepare baking sheets with parchment paper or sil-pat mats and set them aside.<br />
<br />
Using a large mixing bowl combine the butter and sugar beating until fluffy. Add the vanilla and eggs as you continue beating.<br />
<br />
Combine the flour, salt, and soda whisking together and beat into the butter mixture. Add the oats mixing until well combined.<br />
<br />
Drop using a tablespoon scoop dipped in sugar between scoops for ease of dropping or a tablespoon of batter for each cookie leaving 2" between them. Bake 12-14 minutes until brown and done. Leave on the cookie sheet a few minutes to cool before removing. Yield 3 1/2 dozen very yummy cookies. Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com0tag:blogger.com,1999:blog-6615714387718577884.post-88877667383699646802015-10-01T10:23:00.001-05:002015-10-01T10:23:56.894-05:00The JACCARD, my favorite kitchen tool. Tenderizes meat and poultry in minutes without additives.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgr2d_PFyJeW9Oca95IGUwLDXCDKuptfR7HwTTt4opK0n0f__FsZ3LXkDwA0hNe5-Gb_bWa0mHKKIy27JgNcpSi52G4hpS4uc0uTrbvT_Rno2_3IepyihzfbuoDa-MGvKWqNwjOauBs4/s1600/safe_image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgr2d_PFyJeW9Oca95IGUwLDXCDKuptfR7HwTTt4opK0n0f__FsZ3LXkDwA0hNe5-Gb_bWa0mHKKIy27JgNcpSi52G4hpS4uc0uTrbvT_Rno2_3IepyihzfbuoDa-MGvKWqNwjOauBs4/s320/safe_image.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When you push down the blades extend into the meat tenderizing without chemicals.</td></tr>
</tbody></table>
Some years ago I purchased my first Jaccard only to give it away to a visiting relative who fell in love with it after eating moist, tender, and juicy skinless boneless chicken breast we had prepared after using our Jaccard in the prep.<br />
<br />
I am now on my third one over a span of more than 35 years! It is one tool I would never want to be without.<br />
<br />
So just what is a Jaccard?<br />
<br />
It is a tool that safely extends 45 very sharp stainless steel blades 1" into any meat or poultry you choose. It has a safe handle and there are three rows of fifteen blades. It is dishwasher safe and had a self storage case. The blades retreat unless appropriate pressure is applied and the cover is removed.<br />
<br />
I love it because it decreases the cooking time I would estimate by at least a third and it retains moisture more readily due to a better absorption of marinade and a shorter cooking time.<br />
<br />
Earlier in the week I used it to tenderize 1" thick USDA Prime sirloin steaks. Even at a grade Prime not the tenderest of steaks. After tenderizing both sides of the beef I marinaded in Sesame Asian dressing for about an hour in the refrigerator.<br />
<br />
To cook I seared them atop the gas range in a grill pan turned to highest heat on the first side for 3- 4 minutes. Next I turned them and placed the cast iron grill pan in a preheated 400 degree oven for 5-6 minutes. I removed from the oven and covered for 5 minutes then served, delicious. Perfect medium as my husband likes! More the taste and texture of a T-bone than a sirloin!<br />
<br />
The menu was steak, baked potato, sliced tomato, and fresh sliced pears with walnuts and a drizzle of honey for dessert.<br />
<br />
I purchased my most recent JACCARD from chefs.com and paid around $40. I think it is well worth the investment. They make great gifts and Christmas is just around the corner. PS: I DO NOT OWN STOCK AND AM NOT PAID FOR THIS ENDORSEMENT. I just like the thing!Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com2tag:blogger.com,1999:blog-6615714387718577884.post-77422443040864038982015-09-23T16:51:00.000-05:002015-09-23T16:51:51.384-05:00Fall Baking Begins wih Mother's Vintage Oatmeal Cake with Broiled Coconut Pecan Topping and Fresh Baked Pear and Pecan Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZURw1agoaI4B4deSyaq5bY2qLt_8JPT31fp2ipGIHaEHv8HhGiCL-QKpeSrEqPPwyZ6jxsTLxtnolHBVt6IF1WvwLfAXulwqY-L8UwwMLq8sGvpBrWUnK1OzSoGLf5nWZbKKUakG0Au4/s1600/P1200229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZURw1agoaI4B4deSyaq5bY2qLt_8JPT31fp2ipGIHaEHv8HhGiCL-QKpeSrEqPPwyZ6jxsTLxtnolHBVt6IF1WvwLfAXulwqY-L8UwwMLq8sGvpBrWUnK1OzSoGLf5nWZbKKUakG0Au4/s320/P1200229.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mother's Hand Written Recipe.</td></tr>
</tbody></table>
Today was the first baking I have done for awhile and it bears the flavors of fall. Mother made this vintage recipe for Oatmeal Cake for years and it was my favorite as a child. The one I always asked for! It is dense and moist and the broiled pecans and coconut topping are way beyond my words....like candy with cake?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9zror8g6j7fH7-quBE9hNcNZZw-dq3Rhb_FDd1dbrm9C5AvBWsdME4F5zVfHBAY0MPn5rl8KaM6rNC2VIyQ8860rIjB-qFR-Bkyk9eLriBLSYx3t4EGQqaQe4YZ1-k2bYs8NYl56Jj8/s1600/P1200223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9zror8g6j7fH7-quBE9hNcNZZw-dq3Rhb_FDd1dbrm9C5AvBWsdME4F5zVfHBAY0MPn5rl8KaM6rNC2VIyQ8860rIjB-qFR-Bkyk9eLriBLSYx3t4EGQqaQe4YZ1-k2bYs8NYl56Jj8/s320/P1200223.JPG" width="230" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This broiled coconut pecan topping is perfect.</td></tr>
</tbody></table>
Mother's Vintage Oatmeal Cake Ingredients:<br />
<br />
1 C. rolled oats<br />
1 1/2 C. boiling water<br />
1 C. brown sugar<br />
1 C. sugar<br />
1 stick (1/2 C. ) soft butter<br />
3 eggs<br />
1 t. vanilla <br />
1 1/3 C. flour<br />
1 t. salt<br />
1 t. cinnamon<br />
1 t. soda<br />
1/2 C. raisins (optional)<br />
1/2 C. chopped pecans (optional)<br />
<br />
Broiled Coconut Pecan Topping Ingredients:<br />
<br />
2 sticks butter<br />
1/4 C. cream or evaporated milk<br />
2 C. brown sugar<br />
2 C. sweetened flaked coconut<br />
2 C. coarse chop pecans<br />
<br />
Preheat the oven to 350 degrees F. and place the rack so the top of the cake is in the center of the oven. Butter and flour a 9" x 13" baking pan and set aside.<br />
<br />
Pour the boiling water over the oats and leave to sit for 20 minutes. Cream together the sugars and butter in a large mixing bowl. Next stir in the eggs and vanilla until well combined.<br />
<br />
Using another bowl whisk together the dry ingredients and add 1/2 to the batter. Add 1/2 of the oat mixture and stir just until combined. Add the rest of the flour then the res of the oats stirring well. If desired add the nuts and raisins just until combined. Bake 30-40 minutes.<br />
<br />
Meanwhile combine the topping ingredients in a heavy bottomed saucepan. Stir as you bring to a boil. Boil 1 minute and remove from the heat. <br />
<br />
When you remove the cake from the oven spread evenly with the warm topping. Place the cake under the broiler for about 2 minutes until bubbling! Do not walk away. Watch closely as not to burn. Serve warm or at room temperature. This cake travels well and is always a hit.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-EvNHsoPM4Br4pE0svPpxVJvpSplnqyDVSvp7qvRvjLfK2YJm4lCzRe5qznn4h5mdcYq6haC0eWynYP8PjqHb0TzNqjs21f6dBCiq9-9PPnOoY7jmQ2s2mntLMxPVFkY0fLYuhNe0Do/s1600/P1200217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-EvNHsoPM4Br4pE0svPpxVJvpSplnqyDVSvp7qvRvjLfK2YJm4lCzRe5qznn4h5mdcYq6haC0eWynYP8PjqHb0TzNqjs21f6dBCiq9-9PPnOoY7jmQ2s2mntLMxPVFkY0fLYuhNe0Do/s320/P1200217.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful Fresh Pear and Pecan quick bread.</td></tr>
</tbody></table>
I saw this recipe on the Iowa Housewife blog and had to try it. It came out beautifully and is delicious! Love something a little different and this did hit the spot. I did adapt the recipe a bit as one of our sons does not care for the flavor of nutmeg. I used ginger instead and it was great with the pears.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiX0SAZF5JG0B6qPMKFokqdyIilU25Eg_NTgVc4MSfB99hY7H_adXFR1Nk9ayBrgRFiduzO_3uKhrh-wNafALHXCWcps8NdW4Z6g2JhfHNpO6PeRl7pfIN1Pso2IHg2aj6Bv2VGxvA5-A/s1600/P1200215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiX0SAZF5JG0B6qPMKFokqdyIilU25Eg_NTgVc4MSfB99hY7H_adXFR1Nk9ayBrgRFiduzO_3uKhrh-wNafALHXCWcps8NdW4Z6g2JhfHNpO6PeRl7pfIN1Pso2IHg2aj6Bv2VGxvA5-A/s320/P1200215.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wish I had a jar of my Grandmother's Pear Honey to slather onto this beautiful bread!</td></tr>
</tbody></table>
Fresh Pear and Pecan Quick Bread Ingredients:<br />
<br />
2 lg. eggs<br />
1 C. sugar<br />
3/4 C. sour cream<br />
1/4 C. vegetable oil<br />
1 t. fresh grated lemon zest<br />
2 C. flour<br />
2 t. baking powder<br />
1/2 t. soda<br />
1/4 t. salt<br />
1/2 t. cinnamon<br />
good pinch of ginger (or nutmeg if you prefer)<br />
1 1/2 C., 2 medium fresh pears, peeled, cored, and chopped.<br />
1 C. rough chopped pecans<br />
<br />
Preheat the oven to 350 degrees F. and butter and flour a 5" x 9" loaf pan and set it aside. <br />
<br />
Beat the eggs in a large bowl. Add sugar, oil, sour cream, and lemon zest mixing altogether well. Add all of the dry ingredients and stir until just combined. Stir in the pears and pecans. Spoon into the loaf pan and spread evenly. Bake 60-70 minutes until it tests clean. Cool 10 minutes and remove from the pan. Cool completely before wrapping tightly in a large plastic bag. Store in the refrigerator if you have any left. Most of mine was gone after one setting! <br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com1tag:blogger.com,1999:blog-6615714387718577884.post-17010012335896796372015-09-18T11:18:00.002-05:002015-09-18T11:18:57.159-05:00Restoring a Vintage Cast Iron Roasting Pan<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG9JFjSBtPstTA8BuGg7Eo6kZs1BSn1slThALjzqfa71eA6cP1u3yQ_3faw_UgxVGHFpzOEYeaWGdkesSHOF4qgRZE0SuqT5E2HQtzX99yRWW9yin3g3HHrXJEjyGb6VpXk3ZC59UPdU/s1600/IMG_1434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG9JFjSBtPstTA8BuGg7Eo6kZs1BSn1slThALjzqfa71eA6cP1u3yQ_3faw_UgxVGHFpzOEYeaWGdkesSHOF4qgRZE0SuqT5E2HQtzX99yRWW9yin3g3HHrXJEjyGb6VpXk3ZC59UPdU/s320/IMG_1434.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vintage 12" x 19" cast iron roasting pan after scrubbing and drying.</td></tr>
</tbody></table>
Last night my husband brought home quite a lovely surprise compliments of our good friends the Linton's. It seems Mike discovered a bit of treasure he thought I might appreciate and indeed I do! I have a better than average collection of cast iron cook wear but had never seen a cast iron roasting pan, and it is a dandy! Measuring 12" x 19" and 3 1/4" deep. I can see 2-3 hens sitting pretty atop a bed of root vegetables, a beautiful ham, and a turkey, standing rib roast etc. in it's future!<br />
<br />
The first step in it's new life with us was to scrub away the debris with a brush, coarse salt, and hot water. I lined my white porcelain sinks with towels as not to beat them up in the process.<br />
<br />
After preheating my oven to 200 degrees F. I placed the damp roasting pan in the oven and set the timer for 40 minutes to ensure it was well dried before seasoning. I often dry my cast iron by placing it on the gas burner of my store a few minutes to ensure it is really dry. JUST DO NOT WALK AWAY IF YOU DO THIS!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsrtKv63VDl6S_8j5OChuSBm_nHgDalmx6s25wMmSu3mMXkDiXSiqDnbIb3EXBPqWztxNT7Sv_7YDaNo1RAs_QPchqa5Dpryvq05p5PrUCA3unKRT6hxHWZpD8sFhA7pXv1zdnVZ-5eM/s1600/IMG_1437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsrtKv63VDl6S_8j5OChuSBm_nHgDalmx6s25wMmSu3mMXkDiXSiqDnbIb3EXBPqWztxNT7Sv_7YDaNo1RAs_QPchqa5Dpryvq05p5PrUCA3unKRT6hxHWZpD8sFhA7pXv1zdnVZ-5eM/s320/IMG_1437.jpg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clean, dried, and seasoned, ready to go for years more service.</td></tr>
</tbody></table>
Upon removing from the warm oven I seasoned well with vegetable oil and wiped well with paper towels. She is ready to go! Thank you again to the Linton's.Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com5tag:blogger.com,1999:blog-6615714387718577884.post-78942692128709110572015-09-13T10:42:00.000-05:002015-09-13T10:42:24.716-05:00Triple Chocolate Brownie Feast, Eat Half Now and Freeze Half for Later<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY87Ssxq2x4inLDLrBhTn181ZwzaOyQzUqbAy0v_cqPhPMPtls5MRc61Dkr1e_CuSnQvPAZW3CcGAUiNJEjFfgW2TYIOekhlfovIRiEDyoIWDMEoP_E2NCpVKEYXkqslN3Z3hggqvmepc/s1600/IMG_1429.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY87Ssxq2x4inLDLrBhTn181ZwzaOyQzUqbAy0v_cqPhPMPtls5MRc61Dkr1e_CuSnQvPAZW3CcGAUiNJEjFfgW2TYIOekhlfovIRiEDyoIWDMEoP_E2NCpVKEYXkqslN3Z3hggqvmepc/s320/IMG_1429.jpg" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eating brownies or making sundaes, both hit the chocolate spot!</td></tr>
</tbody></table>
Today I decided to get up and bake brownies and to serve them as the base for brownie ice cream sundaes for dessert Sunday evening. I think that sounds just about right after the spaghetti and meatball supper I am planning! This recipe makes two 9" x 13" pans so I am freezing the second pan for another day. This is a recipe adapted from Ree Drummond's TV program, The Pioneer Woman.<br />
<br />
Ingredients for Triple Chocolate Brownies:<br />
<br />
1 pound butter (4 sticks) plus 2 T. for the pans<br />
10 ounces dark unsweetened chocolate (2 1/2, 4 ounce packages)<br />
1/2 C. unsweetened cocoa<br />
6 large eggs<br />
2 T. vanilla<br />
4 C. sugar<br />
2 1/2 C. flour<br />
1 1/2 C. semi sweet chocolate pieces<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Gbcur4oIGdyrkhNoQDbV1SCkre_7z9ua-QXUbdcMBA0_81CH_BkOOm0bexV0Qyaw2MPiZOgSfJ62ZbACzvZU7e67XQj304M4BTBwr6JTV_0yA58xVqKfTuoUR41jeY-w152y2QiZtps/s1600/IMG_1411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Gbcur4oIGdyrkhNoQDbV1SCkre_7z9ua-QXUbdcMBA0_81CH_BkOOm0bexV0Qyaw2MPiZOgSfJ62ZbACzvZU7e67XQj304M4BTBwr6JTV_0yA58xVqKfTuoUR41jeY-w152y2QiZtps/s320/IMG_1411.jpg" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy lift out and storage for freezing the second pan after baking.</td></tr>
</tbody></table>
Preheat the oven to 350 degrees F. Line two 9" x 13" pans with foil then butter generously and set them aside.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3Z1_XMQQbDrH_XDNV8R2nLQ874miWWP4LE-K4JCSd_ymzabvP3B3WAnrCaAWnDbcz2C2rxo5JKEvuN1B9yuPN9155RQODeddR6io5bj8DZm3qXtALQInTv6PrjT_PhvrqdvadA01Ge0/s1600/IMG_1413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3Z1_XMQQbDrH_XDNV8R2nLQ874miWWP4LE-K4JCSd_ymzabvP3B3WAnrCaAWnDbcz2C2rxo5JKEvuN1B9yuPN9155RQODeddR6io5bj8DZm3qXtALQInTv6PrjT_PhvrqdvadA01Ge0/s320/IMG_1413.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melting butter and chocolate, divine.</td></tr>
</tbody></table>
Use a medium large heavy bottom pan to melt the butter and chocolate together over low heat. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmpQHoVLzfC6FfNM-7BuOKT2P0hcGT_nKchS7_NkaQY8vrPYGMB_df6K5EynWQY8sQLwcBEi0pY4U3FPCV-2MWm5w5xTWIJfw4RB5BjlPkA_BcmVfzVslvO0QJQRP1JJQGGlnYcrNnho/s1600/IMG_1408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmpQHoVLzfC6FfNM-7BuOKT2P0hcGT_nKchS7_NkaQY8vrPYGMB_df6K5EynWQY8sQLwcBEi0pY4U3FPCV-2MWm5w5xTWIJfw4RB5BjlPkA_BcmVfzVslvO0QJQRP1JJQGGlnYcrNnho/s320/IMG_1408.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I measure cocoa over a paper plate.</td></tr>
</tbody></table>
Stir until smooth then add the cocoa and stir again until smooth. Remove from the heat and cool for five minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLED_y9ikMBkbb_H3lqlM2zz2fALJxPoSMlzPCzWpp8h7bqi7_SsDQ83D8H8-gR4Aah72lpus1w5n4k_M1-_k2G-IoAUmbtg-Ef0QvhqekJWXssJ5spAZ56MEcVxZDR3m2DQP4TFpTKvU/s1600/IMG_1414.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLED_y9ikMBkbb_H3lqlM2zz2fALJxPoSMlzPCzWpp8h7bqi7_SsDQ83D8H8-gR4Aah72lpus1w5n4k_M1-_k2G-IoAUmbtg-Ef0QvhqekJWXssJ5spAZ56MEcVxZDR3m2DQP4TFpTKvU/s320/IMG_1414.jpg" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe was made very simply with a pan and a spoon.</td></tr>
</tbody></table>
Add the sugar and the vanilla and stir together well. Beat in the eggs all at once. Fold in the flour until combines then add the chocolate chips and blend. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-8St_V0Iou4C8_na5d5BsiqY53wfGFyO50mbdMLUaM_Dj6hMaPIuXq7NJQvKALqAEGhpnifsgIaKDAirJ5SuBujurcZxJ0oB5YpMJh56BBqUdKrulTZIYMNkjbc2cXCou3cwqj47sWw/s1600/IMG_1416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-8St_V0Iou4C8_na5d5BsiqY53wfGFyO50mbdMLUaM_Dj6hMaPIuXq7NJQvKALqAEGhpnifsgIaKDAirJ5SuBujurcZxJ0oB5YpMJh56BBqUdKrulTZIYMNkjbc2cXCou3cwqj47sWw/s320/IMG_1416.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three chocolates are better than one.</td></tr>
</tbody></table>
Divide the batter evenly between the two pans and bake in the preheated oven for 35 minutes. Test with a toothpick. The toothpick can be damp but should not have batter clinging to it. Bake 5 more minutes if needed,<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXywGLrhb2MiqBQGuYNzhlxyXd01uMGt4_yUBpLy5UdhHVwUPMulkc0FucossT16YC-GKpPfozli00LZbHNH2LnqapRmNXHdW5mngA3vlhd9UGqiCC7XafK69c75LCszzqkcKu2lIi_PU/s1600/IMG_1419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXywGLrhb2MiqBQGuYNzhlxyXd01uMGt4_yUBpLy5UdhHVwUPMulkc0FucossT16YC-GKpPfozli00LZbHNH2LnqapRmNXHdW5mngA3vlhd9UGqiCC7XafK69c75LCszzqkcKu2lIi_PU/s320/IMG_1419.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glistening and ready to bake.</td></tr>
</tbody></table>
Cool completely. Lift foil with the brownies out and place on a cutting board. Slice into squares using a large knife. I double wrapped the second pan and froze for another day.<br />
<br />
For sundaes place a dip of your favorite ice cream atop a brownie, top with chocolate sauce, whipped cream, and maybe a cherry or sprinkles! <br />
<br />
My theory is chocolate makes everything better!<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com0tag:blogger.com,1999:blog-6615714387718577884.post-45661125706297950042015-09-10T13:10:00.000-05:002015-09-10T13:10:08.396-05:00Crispy Fried Zucchini Patties with Horseradish SauceI have several zucchini to use from the bottom of my refrigerator so tonight this is my vegetable side dish. I have gotten to really like a bigger variety of zucchini sides. Used to be we all just made zucchini bread! No more! This is my adaptation of Trisha Yearwood's Zucchini cakes.<br />
<br />
Ingredients for Crispy Fried Zucchini Patties:<br />
<br />
3 C. shredded zucchini<br />
2 C. bread crumbs<br />
1/3 C. grated Parmesan cheese<br />
2 t. finely chopped fresh basil<br />
2 t. finely chopped garlic<br />
2 t. kosher salt<br />
1 t. black pepper<br />
4 large eggs<br />
1/2 C. buttermilk<br />
<br />
1/3 C. vegetable oil for frying<br />
<br />
I shred the zucchini an hour or two ahead and salt with 1 t. of the salt in a colander in the sink. I leave it to drain for a crisper finished product. <br />
<br />
Mix the wet ingredients (eggs and buttermilk) in a medium bowl and whisk together. Using a larger bowl stir together all of the remaining ingredients. Pour the buttermilk and egg mixture into the larger bowl of the zucchini mixture and stir well.<br />
<br />
Using a heavy skillet heat the oil over medium high heat. Form into patties using a 1/4 cup measure and fry until golden on both sides, 4-5 minutes. Drain on paper towels.<br />
<br />
Ingredients for Horseradish Sauce:<br />
<br />
1 1/2 C. sour Cream<br />
1/4 C. buttermilk<br />
2-3 T. horseradish<br />
pinch of red pepper flakes<br />
<br />
Stir all of the ingredients together and serve along side hot and Crispy Fried Zucchini Patties!<br />
<br />
<br />Silly me forgot to take pictures but these are too tasty not to add to our recipe collection!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com1tag:blogger.com,1999:blog-6615714387718577884.post-9886002677853764612015-08-28T10:51:00.002-05:002015-08-28T10:51:30.170-05:00Vanilla Wafers yum!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmtK7LP4EtY2NyQLB0eObUPxLayOZnZ7IjhYiRcHNMlVwAPOMAuIs9nzrzVBjAikAZlBrkzXabBFnmvLD4jsVoDswCq7WRGZpcCQd-vTYtJMPOr6PX27Oh-4eAuvMnRPQRqhISIVNQ2I/s1600/P1200119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmtK7LP4EtY2NyQLB0eObUPxLayOZnZ7IjhYiRcHNMlVwAPOMAuIs9nzrzVBjAikAZlBrkzXabBFnmvLD4jsVoDswCq7WRGZpcCQd-vTYtJMPOr6PX27Oh-4eAuvMnRPQRqhISIVNQ2I/s320/P1200119.JPG" width="320" /></a></div>
Hard to believe I have lived 67 years and never baked a vanilla wafer? To tell you the truth I just never thought about it.....Then as I was watching Damaris Phillips make her Banana Pudding on the Cooking Channel she gave her recipe for them. I of course adapted a little but what little delights they are. The man who mows for us came to the door to collect and just went on and on about how good the house smelled when he walked up to the screen door.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74s8LHC_mtRkPP3jRexjiyZoLV2DAZZLPRa0XjRAibmpG_jxznXVJTOeite4V_8EzgdnV6yR5QxQWPwpBzw7CiVQUsUljaI-NT-EY8IjKtGgeU0WjlZ98vQPi5vFziyOPG9KkBEmo6VE/s1600/P1200113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74s8LHC_mtRkPP3jRexjiyZoLV2DAZZLPRa0XjRAibmpG_jxznXVJTOeite4V_8EzgdnV6yR5QxQWPwpBzw7CiVQUsUljaI-NT-EY8IjKtGgeU0WjlZ98vQPi5vFziyOPG9KkBEmo6VE/s320/P1200113.JPG" width="320" /></a></div>
Ingredients for Vanilla Wafers:<br />
<br />
2 sticks room temperature butter (1 C.)<br />
1 1/2 C. sugar<br />
2 large eggs at room temperature<br />
1/4 C. vanilla extract<br />
2 1/2 C. flour<br />
1 1/2 teaspoons baking powder<br />
1/4 t. salt<br />
<br />
Line baking sheets with parchment or silpat mats and set them aside.<br />
<br />
Cream the butter and sugar with a stand mixer for about 2 minutes. Add the eggs and vanilla. In another bowl combine the dry ingredients. Add the dry ingredients to the butter mixture and mix at lowest speed until just combined. Refrigerate overnight or for at least 4 hours.<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
Drop by teaspoon fulls onto the prepared pans and bake for 12-14 minutes. Cool and enjoy! Yield 7-8 dozen depending on size.<br />
<br />
NOTE: VERY IMPORTANT DOUGH IS KEPT CHILLED. I STUCK IN THE FREEZER WHEN IT BEGAN TO SOFTEN FOR A FEW MINUTES AND THEN PROCEEDED.<br />
<br />Anonymoushttp://www.blogger.com/profile/18212318928540111395noreply@blogger.com3