tag:blogger.com,1999:blog-66352825940335307602024-02-18T20:36:21.600-05:00The Flour GardenLorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6635282594033530760.post-75075223834787101342012-07-04T09:44:00.001-04:002012-07-04T09:45:39.348-04:00Happy Fourth of July -- Rice Krispie Style!<a href="http://lh4.ggpht.com/-KJwJgT-Zzm4/T_RIn5sEfXI/AAAAAAAADtw/2lDC4hMaekg/s1600-h/DSC02430%25255B5%25255D.jpg"><img alt="DSC02430" border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0WkBrINBXwn8qcZdWiKaf3KJjQmZkEHLFhD5Y8_EN19u0xnUTou4eQl9bGUv0Xr72POvNAqremehdWJMOIssjF1ge7b2C-hvBpvZCWYXnM5HgiX8OdnwXUiQF_ZUR1iIz65JGo91xcab/?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC02430" width="389" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfspJbvUzJIvxAdIvehOeM5ik6dlwy3oCTbb5qJNTZW_tXeOJpPJmzvAn5-bWDSFe72JkuaRt4gNwOT4u9dFIkoaU56afXGM4vtUIAwWRDXAeXVFwNmmyJBzPOxC6-yJLzTPoIC2oRKBV/s1600-h/DSC02426%25255B3%25255D.jpg"><img alt="DSC02426" border="0" height="205" src="http://lh3.ggpht.com/-0m4_1mzFQtQ/T_RIqCPKXsI/AAAAAAAADuI/llOOMeawM0E/DSC02426_thumb.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC02426" width="272" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1_cEqusRi8ZKfCknIDV0faBfI8p-asB6O9sMWPansXRXCnfpneqHI06glhQauH9Kucq4SL-u8ej20gkKQRWPVXssrCCdlvnk843juyHTQHOnYeopcK4xOLTsjOtigGv0Tpf64eHOct78/s1600-h/DSC02427%25255B3%25255D.jpg"><img alt="DSC02427" border="0" height="205" src="http://lh6.ggpht.com/-a6KTpLtwQo4/T_RIrmQj7kI/AAAAAAAADuY/pa88qVj9ut4/DSC02427_thumb.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC02427" width="272" /></a><a href="http://lh4.ggpht.com/-bCQuRlckMVY/T_RIsov9LsI/AAAAAAAADug/nmf5aETb6S0/s1600-h/DSC02429%25255B3%25255D.jpg"><img alt="DSC02429" border="0" height="205" src="http://lh3.ggpht.com/-5vBEUqHgWEY/T_RItCWiXsI/AAAAAAAADuo/hvFT4CKzeBQ/DSC02429_thumb.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC02429" width="272" /></a><br />
<a href="http://lh6.ggpht.com/-YSdSzACeJ34/T_RIuWjst6I/AAAAAAAADuw/fdIahjZJw2Y/s1600-h/DSC01721%25255B4%25255D.jpg"><img alt="DSC01721" border="0" height="265" src="http://lh5.ggpht.com/-TEn-uiFyrb4/T_RIvJi417I/AAAAAAAADu4/8-ZV02O8qeE/DSC01721_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC01721" width="388" /></a>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-24977328977429357482012-02-17T18:02:00.001-05:002012-02-17T18:02:51.264-05:00Olive Garden Pasta e Fagioli<p><a href="http://lh3.ggpht.com/-xZ9rYAZWMGI/Tz7cmLRostI/AAAAAAAADtg/kxjYwYXogBI/s1600-h/DSC00507%25255B10%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC00507" border="0" alt="DSC00507" src="http://lh3.ggpht.com/-TL8vJwJDcgI/Tz7cmv1WC1I/AAAAAAAADto/GDEOX6OokXY/DSC00507_thumb%25255B7%25255D.jpg?imgmax=800" width="417" height="326" /></a></p> <p><font size="4" face="Book Antiqua">One of our favorite family restaurants is Olive Garden!  Not only is it affordable, but our kids leave that place feeling very full.  Our favorite soup is their Pasta e Fagioli, I can eat several bowls!  Anyhow, I wanted to try and recreate the recipe and with the help of several online recipes, I think that this one is pretty close.  It seems that it is even better the next several days after making, I know because I eat almost all of it!  I would recommend adding additional tomato juice the next day to prevent it from becoming a goulash type dish instead of soup like.  This recipe will serve 8 large servings.</font></p> <p><font size="4" face="Book Antiqua">1 # lean ground beef <br />1 cup diced onion <br />1 cup carrots diced <br />1 cup chopped celery <br />2 cloves garlic, minced <br />1 15-ounce can tomato sauce <br />2 cans (14 oz.) petite diced tomatoes <br />1 (32oz) can tomato or V-8 juice, <br />1 can (15oz) undrained </font><font size="4" face="Book Antiqua">red kidney beans <br />1 can (15oz) undrained </font><font size="4" face="Book Antiqua">great northern beans <br />1 tablespoon white vinegar  <br />2 tablespoons white sugar <br />1 1/2 teaspoons salt <br />1 teaspoon each, oregano & basil <br />1/2 teaspoon each, pepper & thyme <br /> <br />1/2 pound ditali pasta (COOKED al dente)</font></p> <p><font size="4" face="Book Antiqua">DIRECTIONS: <br />1. Cook ground beef and drain off fat. <br />2. Add onion, carrot, celery and garlic and sauté for 10 minutes. <br />3. Add 1 and 1/2 cups of tomato juice (12oz) and remaining ingredients, except pasta, and simmer for 1 hour. <br />4. About 50 minutes into the simmering, cook the pasta for 10 minutes or just until pasta is al dente.  Drain. <br />5. Add the pasta to the pot of soup. Add additional tomato juice/V-8 juice to your liking  and simmer for an additional 5 to 10 minutes and serve.</font></p> Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-40271677443814224672011-05-31T11:25:00.005-04:002011-05-31T12:13:26.174-04:00Strawberry Rhubarb Crumb GOODNESS<b><a href="http://lh3.ggpht.com/-W6WCiA5-vKw/TeUIaWvYIqI/AAAAAAAADs0/o75M0iPgKcM/s1600-h/DSC02143%25255B5%25255D.jpg"><img alt="DSC02143" border="0" height="312" src="http://lh6.ggpht.com/-vbj5K6LB76U/TeUIasJ2BmI/AAAAAAAADs4/Ilxk74WVGr4/DSC02143_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC02143" width="402" /></a> <br />
</b><b>Filling Ingredients: <br />
</b>2 cups thinly sliced rhubarb (cut stalks down the center so pieces are not large) <br />
2 cups lightly mashed strawberries <br />
1 tablespoon lemon juice <br />
2/3 cup sugar <br />
3 tablespoons cornstarch<br />
<b>Cake Ingredients: <br />
</b>1/2 cups all-purpose flour <br />
1/4 teaspoon baking soda <br />
1 teaspoon baking powder <br />
1/4 teaspoons salt <br />
1-2 tablespoons cinnamon <br />
1 stick butter, softened <br />
3/4 cup sugar <br />
2 large eggs <br />
1/2 cup sour cream <br />
1 1/2 teaspoons vanilla extract <br />
<br />
<b>Topping Ingredients:</b> <br />
3/4 cup all-purpose flour <br />
1/2 cup granulated sugar <br />
1 teaspoon ground cinnamon <br />
5 tablespoons melted butter <br />
1/2 cup chopped pecans<br />
<b>Preparation: <br />
</b>Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and line bottom with parchment paper. <br />
<br />
Place rhubarb, strawberries, lemon juice, sugar and cornstarch in a medium saucepan . Bring to a simmer while constantly stirring. Reduce heat to low and cook until thickened. Remove from heat and let cool. I usually transfer to a glass bowl and place the bowl in the sink with cold water and ice cubes to cool quickly. <br />
<br />
Combine flour, soda, baking powder salt and cinnamon in a bowl. In another bowl, beat butter and sugar until light and fluffy, then add the eggs, sour cream and vanilla. Slowly beat in the flour mixture until smooth and blended. Spread in the prepared pan. Spoon cooled filling mixture over the cake batter. Combine the topping ingredients, mix well and sprinkle evenly over the filling layer. Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmXW-HhMsy2h6M_CKjyP8Q5bSWKrIPj63J3nYXgrgmb4e5wG8mVGu9sRi1VlwfYyQO3QJ0kHDPemawqfJm_9VnihVwV5OjU7q_UDHuGoctyZyP28D48kDXgqMdMJThVC7it71RTQ2wJ8t/s1600-h/DSC02148%25255B4%25255D.jpg"><img alt="DSC02148" border="0" height="309" src="http://lh5.ggpht.com/-t1rIOQlvKgA/TeUIceZKgPI/AAAAAAAADtA/KGkHCnVj8VU/DSC02148_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC02148" width="403" /></a><br />
Enjoy!<br />
<span style="color: #ff80c0; font-family: Pea Alesa;"><span style="font-size: large;">~Lori </span> </span>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-51321231611245046442010-09-02T10:43:00.001-04:002010-09-02T10:43:56.637-04:00Blueberry White Chocolate Scones<p align="center"><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/TH-3tJ5MTyI/AAAAAAAADYs/ukUU9gg_86g/s1600-h/DSC07753%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC07753" border="0" alt="DSC07753" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/TH-3tva-N9I/AAAAAAAADYw/0dzTXeiMX2c/DSC07753_thumb%5B3%5D.jpg?imgmax=800" width="399" height="273" /></a> Adapted from  Blueberry Scones @ <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a></p> <p>It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and work bowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating.</p> <ul> <li>2 sticks unsalted butter, (16 Tablespoons) frozen whole (see note above) </li> <li>1 1/2 cups  fresh blueberries or any other fresh or frozen berry that you may have on hand  (see note above) </li> <li>1/2 cup white chocolate chips (optional) </li> <li>1/2 cup whole milk </li> <li>1/2 cup sour cream </li> <li>2 cups unbleached all-purpose flour, plus additional for work surface </li> <li>1/2 cup granulated sugar </li> <li>2 teaspoons baking powder </li> <li>1/4 teaspoon baking soda </li> <li>1/2 teaspoon salt </li> <li>1 teaspoon grated lemon zest </li> <li>Course sugar for sprinkling on top </li> </ul> <p>1. Adjust an oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper. </p> <p><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/TH-3vs6zb-I/AAAAAAAADY0/w0ZlTxP7TAE/s1600-h/DSC00863%5B6%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="DSC00863" border="0" alt="DSC00863" align="right" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/TH-3wMV5QgI/AAAAAAAADY4/lhi_k6bjDuc/DSC00863_thumb%5B2%5D.jpg?imgmax=800" width="272" height="205" /></a>2. Score and remove half of the wrapper from each stick of frozen butter. Grate the unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. <strong>Save remaining 6 tablespoons butter for another use.</strong> Place blueberries and white chocolate chips in freezer until needed.Whisk together milk and sour cream in medium bowl; refrigerate until needed.</p> <p>3. Whisk the flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen grated butter to flour mixture and toss with fingers until thoroughly coated. Fold in the chilled milk mixture with a spatula until just combined (do not over mix).</p> <p> <a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-3ynAsJXI/AAAAAAAADY8/X7J0j9iShQA/s1600-h/DSC07712%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="DSC07712" border="0" alt="DSC07712" align="right" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-3zZONajI/AAAAAAAADZE/qsPtiXmbt0g/DSC07712_thumb%5B3%5D.jpg?imgmax=800" width="306" height="205" /></a>4. Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough and knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.<a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/TH-311MabbI/AAAAAAAADZI/INlcqdv6ZmU/s1600-h/DSC07713%5B4%5D.jpg"></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzv0fXblyA4y-7iDMu6YUSRxiZ1lQmC4sTwT1kIkRoeb_4ggFJXkP5v9lNSOJYQYyrq3yQ74o-8jJmqQm9va0cs0YUsT_X_EDl-mAFP0jYatWDGR9Y61PqdRkwtkRH-0ygwn0u72pSgz7/s1600-h/DSC07713%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC07713" border="0" alt="DSC07713" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-35HiKTeI/AAAAAAAADZQ/2b6J3h1OjIc/DSC07713_thumb%5B3%5D.jpg?imgmax=800" width="368" height="249" /></a></p> <br /><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/TH-37wm2yhI/AAAAAAAADZY/vav7gan3GfY/s1600-h/DSC07714%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="DSC07714" border="0" alt="DSC07714" align="right" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/TH-38agn3AI/AAAAAAAADZg/wsuNRwaps9s/DSC07714_thumb%5B2%5D.jpg?imgmax=800" width="306" height="205" /></a>5. Roll dough <br />into approximate 12-inch square. Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes. <br /> <br /><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/TH-3_HQ_dyI/AAAAAAAADZk/-0751AWfyd8/s1600-h/DSC07716%5B9%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC07716" border="0" alt="DSC07716" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjn9_jXfqOD6N7mEmCYqFM91CxTV_cmYZuLbbnRDzb_5GJN1nB5qNiNGotX5x0xigiZ7OClJ0VsrmCTG1TlOb_CXsgrJfCL5h83wM655jvoKnBforwbSW30KXeNGKvm3Qx_hjm6ooIHTiB/?imgmax=800" width="374" height="253" /></a>6. Transfer dough to floured work surface and roll again into a 12-inch square. Sprinkle blueberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmgSfGNE3ZLK9BU3KS70DaEr7-84zN8hdIA_bhfl1qX4bvmtWQVYl1A0OOA2XwLBP336AHOk8XMYMFhrK5VixWeQs_5iqHwASU2nyPmTtZIEELQobfO0o1tpuVbnayPwbL8WFlUbOoOsX/s1600-h/DSC07717%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC07717" border="0" alt="DSC07717" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/TH-4DDyArcI/AAAAAAAADZ0/cb-a7kRcJpM/DSC07717_thumb%5B2%5D.jpg?imgmax=800" width="391" height="265" /></a> <br /><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-4Fom4rSI/AAAAAAAADZ4/nIcoxyvrWA0/s1600-h/DSC07722%5B6%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="DSC07722" border="0" alt="DSC07722" align="right" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/TH-4GAAVRsI/AAAAAAAADZ8/-1YKSY2DXws/DSC07722_thumb%5B4%5D.jpg?imgmax=800" width="267" height="183" /></a> 7. Transfer the scones to parchment-lined baking sheet. Brush tops with melted butter and sprinkle lightly with course sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.<a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-4H3EDf5I/AAAAAAAADaA/GuYXfdirtP4/s1600-h/DSC07737%5B5%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC07737" border="0" alt="DSC07737" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/TH-4IVbzAbI/AAAAAAAADaI/zMH3RNV_AD0/DSC07737_thumb%5B3%5D.jpg?imgmax=800" width="365" height="247" /></a>*Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and  crisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen.  <br /> <br /><strong>To Make Ahead:</strong> After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 7. For frozen scones, heat oven to 375 degrees, follow directions in step 7, and extend cooking time to 25 to 30 minutes. <br /><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-4JWc924I/AAAAAAAADaM/W1Zjke1H-LE/s1600-h/DSC07750%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC07750" border="0" alt="DSC07750" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/TH-4JyAkJ3I/AAAAAAAADaQ/A4Pl8fWLuT8/DSC07750_thumb%5B3%5D.jpg?imgmax=800" width="411" height="281" /></a> <p></p> <p><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/TH-4K02zlBI/AAAAAAAADaU/CEiLWIfyq0c/s1600-h/DSC07751%5B2%5D.jpg"></a></p> Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com1tag:blogger.com,1999:blog-6635282594033530760.post-6833080081554398182010-06-22T07:55:00.003-04:002010-09-02T10:51:02.128-04:00Jewish Coffee Cake<p align="left"><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/TH-50kq9dyI/AAAAAAAADaY/vzrVV-GSDHI/s1600-h/DSC06671%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC06671" border="0" alt="DSC06671" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/TH-51fIuWpI/AAAAAAAADag/_geAPpm8-7c/DSC06671_thumb%5B1%5D.jpg?imgmax=800" width="370" height="251" /></a> <br />I got this recipe from my husband’s family friend before she passed away. It is a coffee cake that you can count on everyone just loving! <br /> <br /><u><strong>JEWISH COFFEE CAKE <br /></strong></u>1/2 C. (1 Stick) Butter/Margarine <br />1 C. White Sugar <br />3 Eggs <br />2 C. Flour <br />1 Tsp. Baking Soda <br />1 Tsp. Baking Powder <br />1 Tsp. Salt <br />1 Tsp. Vanilla <br />1 C. Sour Cream <br /> <br /><strong><u>TOPPING: <br /></u></strong>1 T. Flour <br />3/4 C. Brown Sugar <br />2 T. Butter (Room Temp) <br />1 Tsp. Cinnamon <br />1/2 C. Chopped Nuts</p> <p align="left">Cream the butter and sugar together and then beat in the eggs. Add baking soda, baking powder and salt to the flour, then combine with the creamed mixture. Now add vanilla and sour cream. Set aside.</p> <p align="left">Mix topping ingredients together. Grease Bundt pan and pour 1/2 of the topping mixture into the bottom of the pan then pour 1/2 of the batter on top of that and then repeat. Bake at 350 degrees for 40 minutes. <br /><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/TCCkxqYQm-I/AAAAAAAADUU/X2XboohTfYM/s1600-h/DSC06669%5B12%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06669" border="0" alt="DSC06669" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvF_WTWFUKTr5JdGK1pfXNPlxQxnmSXz8S0zRbs5kuTpJ-tEYtWSb79aThZ92A45mtZWhAVqm45hC8CallRU2BBJG-HdTfAL7HSQuzwM80JAAuFM8RE3-A3DMr0FQ5mdgOBgk2XNO1zvv/?imgmax=800" width="306" height="205" /></a></p> Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-65055769777723900842010-02-27T00:01:00.001-05:002010-02-28T19:32:34.372-05:00Raspberry Amaretto Tiramisu Daring Bakers February 2010 Challenge<p><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6a0IzOMI/AAAAAAAAC_4/Xxo_XO_6Glo/s1600-h/Collage%20for%20Tiramisu%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Collage for Tiramisu" border="0" alt="Collage for Tiramisu" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6bkF_06I/AAAAAAAAC_8/yuhDGl0uP5o/Collage%20for%20Tiramisu_thumb%5B3%5D.jpg?imgmax=800" width="393" height="234" /></a> The February 2010 Daring Bakers’ challenge was hosted by Aparna of <a href="http://mydiversekitchen.blogspot.com/">My Diverse Kitchen</a> and Deeba of <a href="http://www.passionateaboutbaking.com/">Passionate About Baking</a>. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. </p> <p>From the moment I read the recipe, I thought of my mom and her love of Tiramisu. I don’t LOVE coffee, and when I do drink it I have to have 90% flavored creamer and 10% coffee. My husband and parents tease me all the time! I knew that I needed to modify this recipe to make it something that I had a strong desire to make, not something that was just a challenge to make. So, I decided that with my love of raspberry and amaretto, I was going to do a fruity liquor tiramisu instead of the standard coffee recipe. I made my tiramisu in a Trifle dish and froze it for when we have company! With the extra cream mixture I spooned it on plates and topped it with lady fingers and raspberry/amaretto sauce…don’t worry mom, the kids had “Virgin” Tiramisu! The husband, kids and neighbor gave it the thumbs up. I don’t know that I would ever go through all the time and effort to recreate this recipe again, but it was fun and I learned a lot. I never thought that I could make cheese at home…it saved me like 10 bucks too! <br /> <br /><strong>RECIPE SOURCE: <br /></strong><strong>Mascarpone Cheese</strong> – Vera’s Recipe (Baking Obsession) for <a href="http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/">Homemade Mascarpone Cheese</a>. <br /><strong>Savoiardi/ Ladyfinger Biscuits</strong> – Recipe from <a href="http://www.amazon.com/Cordon-Bleu-at-Home/dp/0688097502">Cordon Bleu At Home</a> <br /><strong>Tiramisu </strong>– Carminantonio's Tiramisu from <a href="http://projects.washingtonpost.com/recipes/2007/07/11/carminantonios-tiramisu/"><a href="http://projects.washingtonpost.com/recipes/2007/07/11/carminantonios-tiramisu/ ">The Washington Post, July 11 2007 </a>)</a></p> <p><a href="http://projects.washingtonpost.com/recipes/2007/07/11/carminantonios-tiramisu/"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00292 edit" border="0" alt="DSC00292 edit" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6dCElxOI/AAAAAAAADAE/hx3-5GqOifE/DSC00292%20edit_thumb%5B1%5D.jpg?imgmax=800" width="397" height="301" /></a>  <br />TIRAMISU: <br />2 cups brewed espresso, warmed <br />1 teaspoon rum extract (optional) <br />1/2 cup sugar <br /><font color="#ff0000"><strong><em><u>I OMITTED THE FIRST THREE INGREDIENTS AND USED RASPBERRY SAUCE THINNED WITH AMARETTO TO SOAK THE LADY FINGERS IN, INSTEAD OF THE ESPRESSO, RUM EXTRACT AND SUGAR!</u></em></strong></font> <br />1/3 cup mascarpone cheese <br />36 savoiardi/ ladyfinger biscuits (you may use less) <br />2 tablespoons unsweetened cocoa powder<strong><em><u><font color="#ff0000"> (Optional, again I didn’t use this with my Raspberry version, but you still could)</font></u></em></strong></p> <p><strong>Method: <br /></strong><strong> For the zabaglione:</strong><strong><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6dnFzxfI/AAAAAAAADAI/WWPqVQ7DTKY/s1600-h/DSC00121%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00121" border="0" alt="DSC00121" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S4g6eQ6H7oI/AAAAAAAADAQ/8CQ8Ay4Ib1M/DSC00121_thumb%5B1%5D.jpg?imgmax=800" width="395" height="299" /></a> </strong> <br />Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. <br />In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (Amaretto), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. <br />Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. <br />Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.</p> <p><strong><span style="font-size: 100%">For the Pastry Cream:</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatkTa2kf3KA288Z-rVv3b-HSKizcR1HyheYfdVOnPmVEIV2okjgKN9ZM664K2xMuEhnBGOH84PHD1zkNy4Ko2LkbYHJ1EC8xjnjU8MK_9svj_z0Lrlj0XSCI71BHL6r3N6BcklTogGj6v/s1600-h/DSC00123%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00123" border="0" alt="DSC00123" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6f-pu4DI/AAAAAAAADAY/-dUiJNFlS3M/DSC00123_thumb%5B1%5D.jpg?imgmax=800" width="401" height="304" /></a></strong>Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. <br />Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. <br />Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) <br />Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.</p> <p><strong><span style="font-size: 100%">For the whipped cream:</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwTIhj7MIq5AkdOI6arv6VLLoQbuWvwjzlEHXzZdO-R2-qh5piKbwPx5LhXPnd8Aoot4vlkENkpBlG3C04wJoqTilGtMNpbDQC_f7yeilPMIJhWbjYme3NHbUuhO7xhm-1HV49cuI4tW3/s1600-h/DSC00130%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00130" border="0" alt="DSC00130" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6hCj_PPI/AAAAAAAADAg/9cNITmKas3E/DSC00130_thumb.jpg?imgmax=800" width="303" height="403" /></a> </strong> <br />Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.</p> <p><strong><span style="font-size: 100%">MASCARPONE CHEESE</span> <a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6h0teQOI/AAAAAAAADAk/bLG4x2PXdSo/s1600-h/DSC00225%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00225" border="0" alt="DSC00225" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6iC4ujkI/AAAAAAAADAo/qnwF4aqnAe8/DSC00225_thumb%5B1%5D.jpg?imgmax=800" width="399" height="302" /></a> <br /></strong>(Source: Vera’s Recipe for <a href="http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/">Homemade Mascarpone Cheese</a>) <br />This recipe makes 12oz mascarpone cheese <br /><strong>Ingredients:</strong> <br />2 cups heavy whipping cream (36 % Fat) <br />1 tablespoon fresh lemon juice <br /><strong>Method:</strong>Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl,<strong><em><u><span style="color: #ff0000"><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6i4_8n0I/AAAAAAAADAs/Vz_YV42v45U/s1600-h/DSC00125%5B6%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00125" border="0" alt="DSC00125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v2XBOXp1cz2JmH5uc850qOg8WmwgZznkW0wr5zOjg-tE9Yi-iNeatX97cJKN2p_q8q7E_9tOv-VeanS59VyccNGcWooS8TOJFYonmjNwg2wR1WVCUe0E2SN0PNiv4RELafAivupI0uAR/?imgmax=800" width="384" height="291" /></a> <br />I used a Stainless Steel bowl in order for the heat to conduct better!</span></u></em></strong> then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface. <br />It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise.<strong><em><u><span style="color: #ff0000"> It will cover a back of your wooden spoon thickly. </span></u></em></strong>You will see just a few clear whey streaks when you stir. <br />Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. <br /><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6kG6OmQI/AAAAAAAADA0/S2A2C1cyIvE/s1600-h/DSC00126%5B5%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00126" border="0" alt="DSC00126" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6kmmoBdI/AAAAAAAADA4/4AMtnRAQ-aw/DSC00126_thumb%5B3%5D.jpg?imgmax=800" width="195" height="252" /></a><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6ldPipnI/AAAAAAAADA8/9IeeQ_lvSOc/s1600-h/DSC00128%5B6%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6l65mYCI/AAAAAAAADBE/Yo0KH3Hpm00/DSC00128_thumb%5B4%5D.jpg?imgmax=800" width="193" height="248" /></a> <br />Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy. <br />Keep refrigerated and use within 3 to 4 days. </p> <p><strong><span style="font-size: 100%">LADYFINGERS/ SAVOIARDI BISCUITS</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDaqIumfXEeBAEv6nTJ7wieqZsMIkoStLkLZF5liWT1WX_TEnEJlgcHmM1g1DUhN9JkGqF2NHc-5FLmZfsL5IvfRUiPWH8ezm2VHxaRqOGQ7pdNzgaaNV0iXcwdGKCVpZ6nscaSDFjWcw/s1600-h/DSC00148%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00148" border="0" alt="DSC00148" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6nJ_izLI/AAAAAAAADBQ/ezCFgHrWxQA/DSC00148_thumb%5B1%5D.jpg?imgmax=800" width="399" height="302" /></a> </strong>(Source: Recipe from <a href="http://www.amazon.com/Cordon-Bleu-at-Home/dp/0688097502">Cordon Bleu At Home</a>) <br />This recipe makes approximately 24 big ladyfingers or 45 small ladyfingers. <br /><strong>Ingredients:</strong> <br />3 eggs, separated <br />6 tablespoons granulated sugar <br />3/4 cup cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch) <br />6 tablespoons confectioner's sugar </p> <p><strong>Method: </strong>Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper. <br />Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth. <br />In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy. <br />Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips. <br />Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness. <br />Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.<a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6oBs5tjI/AAAAAAAADBU/luE682yD4To/s1600-h/DSC00136%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00136" border="0" alt="DSC00136" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S4g6oYcDZDI/AAAAAAAADBY/gXp3XshARqw/DSC00136_thumb.jpg?imgmax=800" width="306" height="230" /></a> <br />Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft. <br />Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack. <br />Store them in an airtight container till required. They should keep for 2 to 3 weeks.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OvrWXkNsQ1eSV8uoXZXWkWtBKGKWI0cIj6Hjil1N8bpPECZaRrTHTLJavC_dMmdoZ5mvYPUmZK-Yp4RxweKKOZPZCo4Lhx8b37jmgCr39VCqNmvKEB9mcpzYB9141PXyXg9nZdqIcO_7/s1600-h/DSC00146%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00146" border="0" alt="DSC00146" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6p3DrfpI/AAAAAAAADBg/sGqXoIjMq1s/DSC00146_thumb.jpg?imgmax=800" width="306" height="230" /></a> <br /><strong>To assemble the tiramisu: </strong> <br />Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice—<strong><em><u><span style="color: #ff0000">I used a Trifle dish!</span></u></em></strong> <br /> <br />Mix together the warm espresso, rum extract and sugar <strong><em><u><span style="color: #ff0000">(OR Raspberry/Amaretto Sauce)</span></u></em></strong>in a shallow dish, whisking to mix well. Set aside to cool. <br />In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. <strong><em><u><span style="color: #ff0000">I used my kitchen aid with whisk to completely smooth the mixtures!</span></u></em></strong> Gently fold in the whipped cream. Set this cream mixture aside.</p> <p>Now to start assembling the tiramisu. <br />Workings quickly, dip 12 of the ladyfingers in the sweetened espresso (Amaretto/Raspberry Sauce), about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. <br />Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. <br />Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. <br />To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve. <a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6qgAVlsI/AAAAAAAADBk/e5EwEOsAXP8/s1600-h/DSC00239%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00239" border="0" alt="DSC00239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvR5baPfjovKD-uPk8VMNLr-aBVEyVjLB_23a1iSQKyWr3OkC3mGgMj5y99s2D06gNFw86QC1i427Hd9j568yotgpBD-jkXGnSPTFoUeuGUhuBq_ZZHDzWSyHquJR_t6wvRJCY-1bXiLE/?imgmax=800" width="306" height="230" /></a><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6sVtcjUI/AAAAAAAADBs/T3zLwkyLW3o/s1600-h/DSC00235%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00235" border="0" alt="DSC00235" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6tLACJAI/AAAAAAAADBw/K5vcf1njjsY/DSC00235_thumb.jpg?imgmax=800" width="306" height="230" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rd6M_Z54z5ODHF99Nc8Cm1KPUXB6wHWryeE1zX66za3jAn5o5hrbJZnPq7-K-6U4MegFkQF2njLgvkr_7X2L1WSagyH5WTcpaDZ2znHRJIQC_7WRGjIIz3uZjWn17PSXC74DHO_N9qmT/s1600-h/DSC00236%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00236" border="0" alt="DSC00236" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6ucZmQSI/AAAAAAAADB8/OkW_Bp98ncg/DSC00236_thumb.jpg?imgmax=800" width="306" height="230" /></a> <a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6vEcS-nI/AAAAAAAADCA/hybAfqTVUhU/s1600-h/DSC00242%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00242" border="0" alt="DSC00242" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S4g6viQnYEI/AAAAAAAADCE/DtYBWPXhBrU/DSC00242_thumb.jpg?imgmax=800" width="306" height="230" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahSJiyYwrIFKKqYlwOlZdB033wFOnTu1aeRLDYHSKlUQCgR9zqumgTdzd9Sy-XHXXZ61jK6V3DpnQ4je4SXwc08krqBPMJ-V8wYYxp11mJSN9pxJyEY1kPFyDZuaYHnv1t5PdN_8LL2F4/s1600-h/DSC00246%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00246" border="0" alt="DSC00246" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6wyEPnNI/AAAAAAAADCM/teD4wsiKjg8/DSC00246_thumb.jpg?imgmax=800" width="306" height="230" /></a> <a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6xipBkuI/AAAAAAAADCQ/Cbh_jtj-tXE/s1600-h/DSC00261%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00261" border="0" alt="DSC00261" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4g6yHSLqLI/AAAAAAAADCU/DYcJHV_P514/DSC00261_thumb.jpg?imgmax=800" width="306" height="230" /></a><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4g6zMEexfI/AAAAAAAADCY/Vki3lKKAWk4/s1600-h/DSC00258%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00258" border="0" alt="DSC00258" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S4g6zga-MdI/AAAAAAAADCc/0aNzC0B4nmo/DSC00258_thumb%5B1%5D.jpg?imgmax=800" width="212" height="280" /></a></p> Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com15tag:blogger.com,1999:blog-6635282594033530760.post-28558558680996382612010-02-25T13:22:00.002-05:002010-02-28T09:29:06.066-05:00Italian Crock-Pot Chicken<h5><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00041" border="0" alt="DSC00041" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4a_qUnACXI/AAAAAAAAC90/pNNQtEpl4d8/DSC00041_thumb%5B2%5D.jpg?imgmax=800" width="415" height="316" /> <font size="3"><font size="2">This recipe is one that my kids ask for almost all the time.  I cannot believe how much they like it and they jump for joy when they see it cooking when they arrive home from school.  This is a must try recipe that is so easy! <br /></font> <br />Italian Crock-Pot Chicken <br /> <br /></font><font size="2">4 boneless, skinless chicken breasts <br />1 envelope Good Seasoning Italian Salad Dressing Mix <br />1  (8 oz.) cream cheese <br />1 can condensed cream of chicken soup <br />1 can Chicken Broth</font><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S4a_qr_w90I/AAAAAAAAC_A/v2m8a7Bi4WY/s1600-h/DSC069633.jpg"> <br /><font size="3"></font></a><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S4a_qr_w90I/AAAAAAAAC_I/9IdgCLYCyck/s1600-h/DSC069635.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06963" border="0" alt="DSC06963" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidghRWUskTWs7dxmCy-fsXis5mBAbw7Qqyd2aTQVKNofb0eOeW_2kZK8BrEpnNhYkYIeeJVwe7Z6SWsNYppuswmjlGUNTyJEMdOxIjfkHeZLc2zJQpQhVeRhNezAzTKonssqGBAdyl9kck/?imgmax=800" width="384" height="264" /></a></a></a> <br />Directions: <br />Place chicken in the bottom of crock pot.  Put the remaining ingredients in a glass bowl using only 3/4 of the can of chicken broth. Place bowl in the microwave for about 3 minutes on high and then whisk ingredients until creamy and free of cream cheese chunks.  You might need to microwave again for a few more minutes in order to completely melt the cheese.  Pour mixture over chicken and cook on low for 6-8 hours.  During the last hour of cooking, shred the chicken into small pieces.  Serve over rice or noodles accompanied by broccoli!  ENJOY! <a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4a_vcYXb-I/AAAAAAAAC-I/v6HpFIsR_NU/s1600-h/DSC06966%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06966" border="0" alt="DSC06966" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4a_wLABkrI/AAAAAAAAC-Q/cU5MmnpbW6Y/DSC06966_thumb%5B2%5D.jpg?imgmax=800" width="387" height="263" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrGKqeKwEpNwlSzZvksPtt4NHUNjG8aPpE-aQK1XgK7CaJG8Cox82DviUNysP2ElNTAWkcbF7kq39p41-oK1XfF4FKL1uBe_6O7PjAvGCtaAhTisKR1NEuXGJ-7RYa4ckzTFHa-Y_r2a4/s1600-h/DSC06964%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06964" border="0" alt="DSC06964" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlXTYn4VatI_vvGD2NA2WcjxN6qgPrSlMHQcCFgVQueOw2t_KlNcj0BKdFBlZB8A1ngho_rqFZsx_tQfOuQVvx3wAxE1iLUPKihMo_lSx0F4r_i7SD7X4wlxpM10MMpeiNgzSfVyWBbbQ/?imgmax=800" width="386" height="263" /></a><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S4a_zKxFI7I/AAAAAAAAC-c/_n0dAucfbow/s1600-h/DSC00042%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00042" border="0" alt="DSC00042" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S4a_zkQG9ZI/AAAAAAAAC-g/Uhm7YU2r2Sw/DSC00042_thumb%5B2%5D.jpg?imgmax=800" width="306" height="403" /></a>    <br />Can you believe that my kids actually eat broccoli willingly?</h5> <p align="left"><span><span style="font-family: pea hurry up beck"><span style="color: #8000ff"><span><font size="6">-Lori</font></span> <br /></span></span></span></p> Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-65725637368384639212010-02-15T18:02:00.002-05:002010-02-28T09:29:16.933-05:00Emeril's Molten Chocolate Cakes<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErjpeHJzVikU0b87PSNGeumkL8nvvHOCh0C6qu84RoxXr86UPZDirb25CpJ3-uAlNlgVYbj-Jz40iLNvS4_5v88A6t63XamrTELSKmfMA7f53OjuC0XzIsF5IROdzmqv8UYchrzHdeaul/s1600-h/DSC08655%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC08655" border="0" alt="DSC08655" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_P1E8zXtBwDN47ddaXZ91eUtnexGyo2gSLeY9Hkou7KhjHQiJtTr6khWh488TMX525bfw8xtC17-OYmrC9RGDTymP5i-qjvJsmdt13w9_IOQ7-ph0iVyNuZVu_vNtvo1NqBKfjasGmnn/?imgmax=800" width="415" height="316" /></a> </p> <p>Emeril's Molten Chocolate Cakes is the name of this recipe, but I think that it should be called, A Little Heaven On Earth with a gooey center!  This recipe was pretty easy and surly impressive for the one the that you are making it for!  I believe that the recipe can be made ahead of time and then baked, but I will have to check on that one!</p> <h5>Molten Chocolate Cakes <br />Recipe courtesy Emeril Lagasse, 2001 <br />Prep Time: 10 min <br />Cook Time: 30 min <br />Serves: 4 servings <br /> <br />Ingredients: <br />1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick) <br />4 teaspoons all-purpose flour, plus 2 tablespoons <br />6 ounces bittersweet or semisweet chocolate, chopped <br />2 tablespoons cold heavy cream <br />2 tablespoons confectioners' sugar <br />2 large eggs <br />2 large egg yolks <br />1/4 cup sugar <br />1 teaspoon vanilla extract <br />Pinch salt <br /> <br />DIRECTIONS: <br />Preheat the oven to 450 degrees F. Grease and flour 4 <br />(6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, <br />tapping out the excess flour. Set on a baking sheet. <br /> <br />In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. <br /> <br />In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 <br />minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg <br />mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed <br />but still soft, about 12 minutes. <br /> <br />Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates. </h5> <h5>Serve with vanilla ice cream!! <br /></h5> <p align="left"><span><span style="font-family: pea hurry up beck"><span style="color: #8000ff"><span><font size="6">-Lori</font></span> </span></span></span></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com1tag:blogger.com,1999:blog-6635282594033530760.post-30523484782458519532010-02-10T12:19:00.002-05:002010-02-28T09:29:28.593-05:00CHICKEN CROISSANTS<p>CHICKEN CROISSANTS <br />Makes 12 <br />3 Pkgs. Crescent Rolls <br />4 Boneless/Skinless Chicken Breast <br />2 Stalks Chopped Celery (Small Pieces) <br />1/2  Onion, Chopped <br />1/2  Bag FROZEN Peas (Don't Cook) <br />2 (8ounce) Cream Cheese (Room Temp.) <br />Salt & Pepper</p> <p>1 Can Cream of Chicken Soup <br />1/2 Can Milk <br /> <br />Boil chicken breast for 30 minutes & cool, cut or shred. Mix celery, onion, cream cheese and peas together with chicken. Set aside. <br /><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S3LqrUPpuvI/AAAAAAAAC8w/sb6nsr1k_Hk/s1600-h/DSC00022%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00022" border="0" alt="DSC00022" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S3LqrvzH61I/AAAAAAAAC80/FBc_goGAUyc/DSC00022_thumb.jpg?imgmax=800" width="244" height="184" /></a>      <br />Unroll Crescent Rolls. <br /> <a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S3Lqr4xfGwI/AAAAAAAAC84/Cp2KP2z0yBY/s1600-h/DSC00028%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00028" border="0" alt="DSC00028" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S3Lqsr8YSsI/AAAAAAAAC88/HqXm-aFyT4g/DSC00028_thumb.jpg?imgmax=800" width="244" height="184" /></a> <br />Leave them in a rectangular shape, don't rip to make a triangle.  Then press the 2 seams together, roll out thin with a rolling pin.<a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S3Lqs5HCdmI/AAAAAAAAC9A/ejMru1hai4Q/s1600-h/DSC00023%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00023" border="0" alt="DSC00023" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S3LqtJuko8I/AAAAAAAAC9E/8na-HpTK-pA/DSC00023_thumb.jpg?imgmax=800" width="244" height="184" /></a> <br />Place a glob of the filling in the center of the square crescent roll <br /><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S3Lqtr4s1TI/AAAAAAAAC9I/MYI2NxswUBk/s1600-h/DSC00024%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00024" border="0" alt="DSC00024" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S3LquEeGcpI/AAAAAAAAC9M/RiE7pdG7KTU/DSC00024_thumb.jpg?imgmax=800" width="244" height="184" /></a> <br />Fold opposite sides together and pinch seams together. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEy1HEiC8d3OlpvqxjhDGMJxmk8WXlp4qCwkyKu5PYFM3yst0B_v0RGpE8zwQyFaJHitJK9luThyr_M9B2zNcsNNVvLNVzuR0sdwy6iMULhPu90QgMJK5yYKDipoiHu6qyz06_c6r0kAW/s1600-h/DSC00025%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00025" border="0" alt="DSC00025" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S3LqukC8L6I/AAAAAAAAC9U/VMVSUciza-c/DSC00025_thumb.jpg?imgmax=800" width="244" height="184" /></a><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S3Lqu53BPVI/AAAAAAAAC9Y/nwtT-kimlN0/s1600-h/DSC00027%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC00027" border="0" alt="DSC00027" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S3LqvAOgYFI/AAAAAAAAC9c/qOigNdg2F2E/DSC00027_thumb.jpg?imgmax=800" width="244" height="184" /></a> <br />Brush tops with butter and bake at 350 degrees for 35-45 minutes on a cookie sheet until brown. Ladle 3-4 spoonfuls of soup mixture over top and CHOW DOWN!!!</p> <p align="left"><span><span style="font-family: pea hurry up beck"><span style="color: #8000ff"><span><font size="6">-Lori</font></span> <font color="#333333" face="Georgia"> <br /></font></span></span></span></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-54777835373517992552010-02-03T14:00:00.002-05:002010-02-28T09:29:42.823-05:00Crock Pot Beef Burritos!<p align="center">A friend of mine told me that you can make an awesome burrito using a roast that is made in the crock pot using just water and taco seasoning mix. I was skeptical and didn’t try it for about a year. After being in a non-cooking funk, I decided I wanted to try making burritos.<a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2iDyIY7UUI/AAAAAAAAC44/OyNxkn_3Qfo/s1600-h/DSC00576%5B4%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00576" border="0" alt="DSC00576" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S2iDyuCfFCI/AAAAAAAAC48/U27c56FQtx8/DSC00576_thumb%5B2%5D.jpg?imgmax=800" width="250" height="190" /></a> I dug out the crock pot and threw a roast in with water and a package of Old El Paso Taco Seasoning Mix. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOp8_XY-ClPVWS3Y2vPsRxeFstDLRrzOHfbNxR-GZiuVt8T5Sj-36lJ8CB6qUuo2_XK2BfNKdNuVL2_OaQgGO0PMeGe47ZxvPknmLmgmSRZpQ61oODsO2KxOYbk8yd8p4xVOz-r0oRLvNc/s1600-h/DSC00578%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00578" border="0" alt="DSC00578" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2iDzI6MauI/AAAAAAAAC5E/EAKt2liuelc/DSC00578_thumb%5B1%5D.jpg?imgmax=800" width="244" height="184" /></a> I cooked it on low all day and about an hour before I wanted to prepare my actual burritos, I shredded the meat and let it cook in the sauce. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUBKzNZNHErtOCQYw5boReJPzBI2GS7UKn1_Aor9vGMCs3aymxBJ_RMRHczM3FZljIZIz9t7dZSqmUhUSnEEDRQBaqcL2TaADwqofYkk9AhhNnrxXiQGxohm7qWRG_omw_zNJJq4PocK8/s1600-h/DSC00584%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00584" border="0" alt="DSC00584" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S2iDz-yuTiI/AAAAAAAAC5M/q7X19x356-4/DSC00584_thumb.jpg?imgmax=800" width="244" height="184" /></a> I took a burrito shell and spread refried beans down the center of the shell. <a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2iD0GBI7AI/AAAAAAAAC5Q/S_ivQ9hN1gs/s1600-h/DSC00589%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00589" border="0" alt="DSC00589" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2iD0fS374I/AAAAAAAAC5U/ThaLtUn7tk4/DSC00589_thumb.jpg?imgmax=800" width="244" height="184" /></a> I then prepared a package of Knorr Spanish Rice Mix and spread that over the refried beans. <br /><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2iD0gpVwSI/AAAAAAAAC5Y/odonCHh8Umk/s1600-h/DSC00590%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00590" border="0" alt="DSC00590" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S2iD05kmbAI/AAAAAAAAC5c/MjkFJ7sqVS4/DSC00590_thumb.jpg?imgmax=800" width="244" height="184" /></a> Added the shredded beef over the rice. <a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2iD1cgWxbI/AAAAAAAAC5g/I11VzrNCYNM/s1600-h/DSC00591%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00591" border="0" alt="DSC00591" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2iD168pECI/AAAAAAAAC5k/gnFAXJELa5w/DSC00591_thumb.jpg?imgmax=800" width="244" height="184" /></a> Put some shredded cheese over the whole mess! <br /><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S2iD2SZt8pI/AAAAAAAAC5o/XojAAPdlxzM/s1600-h/DSC00595%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00595" border="0" alt="DSC00595" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S2iD2nj37rI/AAAAAAAAC5s/xJQGZPViaRk/DSC00595_thumb.jpg?imgmax=800" width="244" height="184" /></a> And then rolled them up and place them into a 9X13 baking pan. I found that they stick together, so NOW I wrap each one in foil and then place them into the 9X13 pan. Bake at 350 degrees for about 30-45 minutes or until done!!! <br /><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S2iD2yZzT1I/AAAAAAAAC5w/P028VZfOydw/s1600-h/DSC00597%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC00597" border="0" alt="DSC00597" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S2iD3F3l0YI/AAAAAAAAC50/vWQ-SZQYpZc/DSC00597_thumb.jpg?imgmax=800" width="244" height="184" /></a> With the extra sauce mixture in the bottom of the Crock Pot, I drizzle it over the burritos just before we eat! If I want a lot of sauce, I just double the water and add two packages of the taco mix! <br />THE KIDS LOVE THEM!</p> <p align="center"></p> <p align="center"></p> <p align="center"></p> <p align="center"></p> <p align="center"></p> <p align="center"></p> <p align="center"></p> <p align="center"></p> <p align="left"><span><span style="font-family: pea hurry up beck"><span style="color: #8000ff"><span><font size="6">-Lori</font></span> </span></span></span></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-37223593398138390462010-02-02T13:01:00.003-05:002010-02-28T09:29:57.901-05:00Nanaimo Bars-January 2010 Daring Bakers Challenge!<p><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S2hoL_03hpI/AAAAAAAAC3I/Km9d4SyAkPY/s1600-h/DSC06937%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06937" border="0" alt="DSC06937" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaWU8OkzrWLwl3yP8_s4rI6nNewbjLyM66gf6lq1wtwYYTUo6CvQgT4DHd11_pOj8VXd6DmruPIiBqs6ZnCpnPHTkEuWHYvYU3r1jwqzytkVvu4QGFnDTPk_uQiWhFHsZmUy1zr1-8rW4/?imgmax=800" width="401" height="273" /></a> The January 2010 Daring Bakers’ challenge was hosted by Lauren of <a href="http://www.celiacteen.com/">Celiac Teen</a>. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and <a href="http://www.nanaimo.ca/">www.nanaimo.ca</a>. <br /><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2tbYbez-lI/AAAAAAAAC54/tc5k3ooKf6k/s1600-h/mascots%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="mascots" border="0" alt="mascots" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgwW1onsBI3KdslbVB2mHilbUXShV5OKH4iSYpAOLySuW9dVsJdAOjXAeu2a9dB10Am9ypQZlxmNWpVtCLwcWqZEaZgjOvbr5dWEmAnX9bkDqOqPb8sXJbaxUsFstA0ovYkRJ9tSviHYF/?imgmax=800" width="401" height="353" /></a>  <br />Lauren chose these Canadian favorite bars in honor of the 2010 Winter Olympics! <br /> <br />Although the challenge was suppose to be gluten-free, I didn’t want to go to the extra expense of all the non-gluten flours that I probably wouldn’t use again, so I made my Graham Wafers with Whole Wheat Flour or Graham Flour as many would expect to use. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEDgDOVCJT-ydYsPVXMGx45LcDk4XjKBA73KwQUlGhinNiFTZbrwST1fwK69a08d2ztHaHhhaRguloDtSL4EuNnYrEbIoqUHFIzOKsibtXjA4MuuyM5dBiS4HJ_NmLHg4Br5oddyZEqpG/s1600-h/DSC06681%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC06681" border="0" alt="DSC06681" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2hoOhsFSzI/AAAAAAAAC3U/KwQHFPhrQA0/DSC06681_thumb%5B1%5D.jpg?imgmax=800" width="207" height="307" /></a> I whipped out the food processor and zapped all the ingredients for the graham wafers together. I split the dough into 2 balls and refrigerated the dough overnight. The next day I rolled out the dough onto a Sil-pat and then transferred the Sil-Pat to the baking sheet. The dough was VERY sticky and even stuck to my new silicone rolling pin. <a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2hoRNMYdmI/AAAAAAAAC3Y/fEYelf76RHc/s1600-h/DSC06684%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06684" border="0" alt="DSC06684" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2hoRi0pxKI/AAAAAAAAC3g/g2iFDUVjKpQ/DSC06684_thumb%5B1%5D.jpg?imgmax=800" width="326" height="220" /></a> <br />I trimmed the wafer dough with my quilting rotary trimmer and cut them into cracker size pieces. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeh7IrZbq-tX8RJqxWYWwuC1BfMUMomN-7P_6_n_H1ADhjn_lP7ZKk1JGX7JpdihvQIwIomjzFT5WqTOjhwhbYLNDjgu9DPfJ8koeAZbSCvvS-DB5LifIOY0MusggmJEtdW9dnEIrC33u/s1600-h/DSC06691%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06691" border="0" alt="DSC06691" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2hoUj0SRiI/AAAAAAAAC3o/sSWj-wDWblI/DSC06691_thumb%5B1%5D.jpg?imgmax=800" width="323" height="218" /></a> <br />I then punctured the dough with a fork to prevent it from puffing up in the oven. Off to the refrigerator they went again and then to the oven they went for what was suppose to be 25 minutes. YEAH, suppose to be 25 minutes because one of my little helpers used the microwave and turned off the timer while they were heating up a slice of pizza. So, I suddenly smelled something burning and remembered, OH MY the GRAHAM WAFERS!!! TOO late, Lori! So, now all of my hard work and time was GONE! I didn’t remake the wafers, I just used the store bought ones to complete the rest of the challenge. <a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S2hoWgF8PeI/AAAAAAAAC3s/cm6UarFFtzg/s1600-h/DSC06916%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06916" border="0" alt="DSC06916" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2hoXF8D9LI/AAAAAAAAC30/tTuyTtDs9-I/DSC06916_thumb%5B2%5D.jpg?imgmax=800" width="316" height="217" /></a> <br />For the Nanaimo Bars it was too easy to assemble these. I was glad since I had already been through the trouble of making the Graham Wafers that I couldn’t even end up using! For the first layer I just added the butter, sugar, cocoa to a double boiler that I melted together and then beat in an egg. I added this mixture to graham wafer crumbs, almonds that were finely chopped and some coconut.<strong><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2hoZdzuYYI/AAAAAAAAC38/j6b--FCjOxk/s1600-h/DSC06907%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06907" border="0" alt="DSC06907" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2hoaCs4htI/AAAAAAAAC4A/WeLWGAAgwoA/DSC06907_thumb%5B1%5D.jpg?imgmax=800" width="313" height="212" /></a> <br /></strong>The second layer was simple also. It consisted of butter, heavy cream, custard powder (which I had thanks to my British neighbor, Caroline!) and then some confectionary sugar all mixed together. <br /><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1UZ-FcsVRULcfd852HS_ELZbwCk0N9QJHn-LfvjsNiRfdG-n4Y-F1hM_zcxTVX8uv0U7Jx3lK3Th0W0GGdotRCqSHEu83_ZPNqnuW618x9ESi1GHeJu4Y1XjLkA2-LVRtiQfcB8EwROw/s1600-h/DSC06914%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06914" border="0" alt="DSC06914" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S2hocxHcUhI/AAAAAAAAC4M/21LvUJUb6fQ/DSC06914_thumb%5B2%5D.jpg?imgmax=800" width="312" height="214" /></a> <br /></b>I smoothed this over the crust layer and then prepared the top chocolate layer.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEM0NnjsXxH0wVTyTYuSza6prUL2DIIubFS7Sck-mCXpYVSWVdDcxOrVtbvZ2PhQmvvlNvTQQMpmMAWHLCUctNYPWH96PGmGm4tE4uNLjm6NocMRMhAoSaeO3YXaGxKUNSgxXINmqaT8i/s1600-h/DSC06915%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06915" border="0" alt="DSC06915" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2hofnzSZdI/AAAAAAAAC4U/jFDduCi0gPI/DSC06915_thumb%5B1%5D.jpg?imgmax=800" width="316" height="214" /></a> <br />The top layer was just melted chocolate and butter. I poured over the 2 layers and smoothed out.<strong><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S2hohssQVII/AAAAAAAAC4Y/FVtTq6wGTB8/s1600-h/DSC06922%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06922" border="0" alt="DSC06922" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2hoiEUgX3I/AAAAAAAAC4g/0F4xHvGxyjc/DSC06922_thumb%5B1%5D.jpg?imgmax=800" width="328" height="222" /></a></strong></p> <p><strong>Notes for Graham Wafers and Nanaimo Bars:</strong> <br />• The graham wafer dough is very sticky. Make sure you are flouring well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt. <br />• In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.</p> <p>Preparation time: <br />• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep. <br />• Nanaimo Bars: 30 minutes.</p> <p><strong><span style="font-size: 130%">Graham Wafers Recipe: <br /></span></strong>2 ½ cups plus 2 tbsp of all-purpose wheat flour <br />1 cup Dark Brown Sugar, Lightly packed <br />1 teaspoon Baking soda <br />3/4 teaspoon Kosher Salt <br />7 tablespoons Unsalted Butter (Cut into 1-inch cubes and frozen) <br />1/3 cup Honey, mild-flavored such as clover <br />5 tablespoons Whole Milk <br />2 tablespoons Pure Vanilla Extract </p> <p>Directions: <br />1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible. <br />2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky. <br />3. Turn the dough onto a surface well-floured with flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight. <br />4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough. <br />5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees. <br />6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get a couple more wafers. <br />7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows. <br />8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster. <br />9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups of crumbs. Another way to do this is to place in a large zip lock bag, force all air out and smash with a rolling pin until wafers are crumbs.</p> <p><strong><span style="font-size: 130%"><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S2hoirKSJEI/AAAAAAAAC4k/dDEdLKp0b5s/s1600-h/DSC06942%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06942" border="0" alt="DSC06942" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/S2hoi5YfNAI/AAAAAAAAC4o/eC2wVR2Kapo/DSC06942_thumb%5B1%5D.jpg?imgmax=800" width="431" height="293" /></a> <br />Nanaimo Bars Recipe:</span></strong> <br /><b>Bottom Layer:</b> <br />1/2 cup Unsalted Butter <br />1/4 cup Granulated Sugar <br />5 tablespoons Unsweetened Cocoa <br />1 Large Egg, Beaten <br />1 1/4 cups Graham Wafer Crumbs (See previous recipe) <br />1/2 cup Almonds (Any type, Finely chopped) <br />1 cup Coconut (Shredded, sweetened or unsweetened)</p> <p><b>Middle Layer:</b> <br />1/2 cup Unsalted Butter <br />2 tablespoons and 2 teaspoons Heavy Cream <br />2 tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.) <br />2 cups Icing Sugar </p> <p><b>Top Layer:</b> <br />4 ounces Semi-sweet chocolate <br />2 tablespoons Unsalted Butter </p> <p>Directions: <br />1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan. <br />2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in color. Spread over bottom layer. <br />3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill. <br /><b></b></p> <p><b>Additional Information: <br /></b><b>These bars freeze very well, so don’t be afraid to pop some into the freezer. </b><b>The graham wafers may be kept in an airtight container for up to 2 weeks. </b></p> <p><font size="6"><font face="Pea Hurry Up Beck"><font color="#8000ff"><font size="7">-Lori</font> </font></font></font></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com2tag:blogger.com,1999:blog-6635282594033530760.post-19537348616954256532010-01-14T16:26:00.002-05:002010-02-28T09:30:07.242-05:00Chocolate Raspberry Triple Torte With Chocolate Ganache<p align="left"><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/S0-L9ZdLMfI/AAAAAAAACyU/3cXCx4s2fFA/s1600-h/DSC_0028%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC_0028" border="0" alt="DSC_0028" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXivVt3hEz4r3AsuV-2K0B2hnf_s4gCFs5Xx9hvUV3dyXNGWlACKAM7LgEPa6lAXJZ3ZVeh-vy2lgoLCKFpulgZwtqNK10OD0m96i3dDPkez-TDQg-TsPLj_csCiKDhwflF5qQW9b8kRgO/?imgmax=800" width="401" height="271" /></a>                          Laura’s Beautiful Chocolate Cake! <br /> <br />OH MY , if you gave up sweets for your New Years resolution, stop reading NOW!  A very dear friend of mine has passed along a simply delicious recipe to me that I just had to try.  I have had the recipe for almost a year now and until her most recent post on Facebook, I had forgotten about it.  Laura is a wonderful cook and we always joke that she can make us dinner (a fabulous one for that fact!) and I will make the dessert.   When I saw the photo of this cake that she had created, I almost passed out.  WOW, that cake looked like it was from a posh West Bloomfield Bakery, not from Laura’s country kitchen!  I immediately had to email her to compliment her on the beautiful cake and to ask how hard the cake was to make.  I got all the answers and just had to wait for a special occasion to make the cake….</p> <p align="left"><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/S0-L-pDA6iI/AAAAAAAACyc/gDYdKrCp_KM/s1600-h/DSC06566%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06566" border="0" alt="DSC06566" src="http://lh6.ggpht.com/_HUVRkzk3w0Q/S0-L-0Y3-pI/AAAAAAAACyg/WBxkqZLoesM/DSC06566_thumb%5B2%5D.jpg?imgmax=800" width="415" height="285" /></a>                                                My Chocolate Cake <br />                    (Couldn’t be to creative since I had to transport!) <br /> <br />So, this week marked the 30th birthday of my friend, Saniya.  I thought what a perfect time to try out that cake that Laura has mastered.  I was a little worried about it since I waited until after I put the kids to bed to make this creation.  But I got out the mixer, fired up the oven and got busy.  The husband had no idea what the heck I was doing, so I had to fill him in on my madness.  </p> <p align="left">About an hour later, I had 3 layers of cake that were ready to be assembled.  The only problem was that I didn’t have all the ingredients for the Ganache, so I had to wait until the next morning to put the cake together.   After getting my heavy whipping cream, I made the Ganache and assembled the cake.  Then I was off to meet up with my friends for Birthday Lunch.</p> <p align="left">The cake was really good, I mean GREAT!  I cannot believe that I made something so great in such a short amount of time!  Saniya liked the cake so much that she ate 2 slices at lunch.  I will take that as the best compliment anyone could give!  With that being said, I present you with the recipe for Chocolate Raspberry Triple Torte with Chocolate Ganache.  </p> <p align="left"><strong>CAKE INGREDIENTS <br /></strong>Spray Crisco/Pan with flour <br />1 pkg (10 oz) frozen raspberries packed with sugar, thawed <br />1 pkg (18.25 ounces) devil's food cake mix with pudding <br />1 cup sour cream <br />1/2 cup vegetable oil <br />3 large eggs <br />1 – 2 tbsp. Chambord (raspberry liqueur; or raspberry extract) <br />Chocolate Ganache ( recipe below) <br />1 tablespoon Chambord (raspberry liqueur; or  raspberry extract) <br />1 teaspoon almond extract (optional) <br />1/2 cup fresh raspberries, for garnish (optional)</p> <strong></strong> <p align="left"><strong>CHOCOLATE GANACHE <br /></strong>Makes 1 3/4 cups, enough to thinly frost a 2- or 3-layer cake <br />Preparation Time: 5 Minutes <br />3/4 cup heavy whipping cream <br />8 ounces semisweet chocolate, coarsely chopped <br />1 tbsp. liqueur of Chambord or Raspberry extract (optional) <br />1 teaspoon almond extract (optional) <br /> <br />1. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans with shortening, then dust with flour. Shake out the <br />excess flour. <br /> <br />2. Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 2 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is large enough, separate on two different racks. <br /> <br />3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool 30 minutes or more. <br /> <br />4. Meanwhile, prepare the Chocolate Ganache.  Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted, then add raspberry and almond extracts, if desired, after all the chocolate <br />has melted. <br /> <br /><strong>To use this ganache as a glaze</strong>, let it stand at room <br />temperature for 10 minutes before spooning it over a cooled cake or dip tops of cupcakes into. <br /> <br /><strong>To use the ganache as a frosting</strong>, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula. <br /> <br />5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, <br />right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the <br />second layer and frost the top and sides of the cake. Work with clean, smooth strokes. Decorate the top attractively with <br />the fresh raspberries, if desired. <br /> <br />6. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or <br />freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/S0-L_VPyw0I/AAAAAAAACyk/rOPblrjU9n0/s1600-h/DSC06587%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC06587" border="0" alt="DSC06587" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S0-L_-zZMZI/AAAAAAAACyo/DnPzb5UESFU/DSC06587_thumb%5B1%5D.jpg?imgmax=800" width="395" height="269" /></a> <br />This is a poor little piece that I brought home and snapped a photo of it before the “Hubby” gobbled it up :)  This is a fabulous recipe to try to Valentine’s Day!!! Send me a photo of your creation!</p> <p><font size="6"><font face="Pea Hurry Up Beck"><font color="#8000ff"><font size="7">-Lori</font> <br /></font></font></font></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com1tag:blogger.com,1999:blog-6635282594033530760.post-49718753521946287842010-01-02T22:42:00.002-05:002010-02-28T09:30:24.140-05:00Apple Cranberry Salad<p><a href="http://lh5.ggpht.com/_HUVRkzk3w0Q/S0ASIe97EpI/AAAAAAAACxA/-J8hvmkq2iI/s1600-h/DSC03946%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC03946" border="0" alt="DSC03946" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/S0ASIjw9WvI/AAAAAAAACxE/bIYSx9gdJ8g/DSC03946_thumb%5B1%5D.jpg?imgmax=800" width="299" height="393" /></a> </p> <p>My mom found this recipe and oh my gosh is it tasty and so easy too!  It is perfect for a special holiday or just a good ole Sunday Dinner.</p> <p>6 oz package raspberry or strawberry Jell-O</p> <p>1 c. boiling water</p> <p>16 ounce can whole cranberry sauce</p> <p>16 ounce can crushed pineapple</p> <p>1 granny smith apple, cored and diced</p> <p>1/4 c. chopped nuts (walnuts or pecans are good)</p> <p>1/4 c. golden raisins (options, my kids wouldn’t eat it if added!)</p> <p>Dissolve gelatin in boiling water.  Add cranberry sauce and stir until berries are separated.  Add remaining ingredients; chill until set.  Makes 12 servings!  YUMMY!</p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-5558500033803481142009-12-22T09:31:00.002-05:002010-02-28T09:30:44.034-05:00Grandma’s Toffee<p><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDYMrMNE3I/AAAAAAAACwY/RW2cB8OS1fk/s1600-h/DSC04198%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC04198" border="0" alt="DSC04198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJvaNG4WPCivYgkqVwSM_2ku-zuMps9INSee54VzCVlzYGo2QHuhMYrZkRKLbS83xBfw1kB5HuI6wEJ4e05FfEZBbfXBT4N6aK8I8g5c4qEkKc2KpET-UGSad5FCMPJAe_PqdSwcHDGkq/?imgmax=800" width="408" height="310" /></a></p> <p>My mom and I had a candy making day on Sunday and decided to make 3 batches of this great tasting peanut brittle.  One batch we made especially for my dad, CAJUN PEANUT BRITTLE.  For this specialty we added 2 teaspoons of <a href="http://www.penzeys.com/images/H09.pdf">Penzey’s Cajun Seasoning</a>.  It was pretty good, had a kick to it!  Anyhow, here is the original recipe! (Click to make larger!) ENJOY!  Oh, the “Syrup” on the recipe is corn syrup.  <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLNAwERoQiKhvVzrPNWy78QnhUswcg51uKTTgyWYiCtlFuuSVn00rk5-bFMnSOE03RziTvXy7gTuYov4-s7kqnnTGGjFVP31evhE75VVFYri0eKnXLFt5HCVHOyw-_IjxLJBjF7cC8G94/s1600-h/img008%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="img008" border="0" alt="img008" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDYNjq9eyI/AAAAAAAACwk/1ClTtQPmwPs/img008_thumb%5B1%5D.jpg?imgmax=800" width="401" height="477" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUfoqINSkVz2pyV9lVIYGZGjat2wonuKdj2FIITJgQCpSZn1VEvf5WcpJTlWn93phRSKlfF6r4GbNLTatkiF5e3WmFtg87FPLJmbCVmEWHLx5tsVoimO-9b-mID06-szWJVzg6Y7mCGb6/s1600-h/DSC04181%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC04181" border="0" alt="DSC04181" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDYOdF2lJI/AAAAAAAACws/3PLmqKrucRA/DSC04181_thumb%5B1%5D.jpg?imgmax=800" width="385" height="293" /></a> <a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDYOki5xQI/AAAAAAAACww/Lz0Kg5u97nE/s1600-h/DSC04196%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC04196" border="0" alt="DSC04196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4w_qslLZOff-hAjS33sSxs_-6qkeDObyxmRXMHFcZbmqT1SoG2OIL_HpPkdGIzVlqJvjoFuZCyh9dUtk5BnCf-HjxolhaYAW0szf81kVJ4VDuFrkE-1sCT6PRTc4bEgOt5UWHXfcq89a6/?imgmax=800" width="259" height="339" /></a> </p> <p>Yes, we were beautiful and covered in chocolate and candy from head to toes!</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqRPekbLqVyQdETLfAGWe_8pdnoR0_spb4jxJF6Hu00tpSc9oWsxA-i9ojC8Ybdybab-Id4QMKQK2-9avKR6BcHb-otOTCoSHP07cPvdUPNNlAt4YmMqW3yuyNm-0yDAzlVDR0CX6poV9/s1600-h/DSC04197%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC04197" border="0" alt="DSC04197" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/SzDYPZ8rbwI/AAAAAAAACw8/MiNpyTW_Gv0/DSC04197_thumb%5B1%5D.jpg?imgmax=800" width="262" height="344" /></a></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com1tag:blogger.com,1999:blog-6635282594033530760.post-2835812755305692942009-12-22T09:18:00.002-05:002010-02-28T09:30:52.524-05:00Chocolate Saltine Toffee<p>I received some AWESOME candy this year and I knew that I wanted the recipe.  I have tried numerous times to make English Toffee and end up wasting 12 lbs of butter and an equal amount of sugar and almonds every year!  I decided that I needed to throw that recipe away and this recipe took its place!  It is so simple that even my kids were able to help out.<a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/SzDVCdggkfI/AAAAAAAACvw/br-y3aErnLg/s1600-h/DSC04173%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04173" border="0" alt="DSC04173" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDVC81E_cI/AAAAAAAACv0/y4C5zX1hUKo/DSC04173_thumb.jpg?imgmax=800" width="244" height="184" /></a></p> <p>Ingredients:</p> <p>1 Cup Butter</p> <p>1 Cup Brown Sugar</p> <p>1  1/2 Sleeves Saltine Cracker</p> <p>1 Bag Ghirardelli Milk Chocolate Chip</p> <p>Nuts for dusting the top (optional)</p> <p>Directions:  Pre heat oven @ 350 degrees.  Line 15-in X 10-in x 1-in baking sheet with foil and coat with nonstick cooking spray.  Place crackers in rows on foil.  In a saucepan, melt butter; add the brown sugar and bring to a boil for about 1 minute.  Pour mixture over crackers and spread until completely covered. <a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDVDMYj2II/AAAAAAAACv4/0Ob6I6p9y_Q/s1600-h/DSC04175%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04175" border="0" alt="DSC04175" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/SzDVDVQq3wI/AAAAAAAACv8/py8jYYOY7T8/DSC04175_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Bake at 350 degrees for 15 minutes (crackers may float). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniCxYMlUK6g_J5XjaqcTxLD99jWM65DVe0c5ufGSnLgFsx_evKs6wGPcWjNNzMXJzPaFPzgFgPLnG2YRNw683rSZd7yWYBQUPlHcYu6PWRoE3WFrJV41KvOx1T9vSX0DyEeB2Xnu_42ht/s1600-h/DSC04177%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04177" border="0" alt="DSC04177" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/SzDVD9kvXfI/AAAAAAAACwE/0j9_Vofn3so/DSC04177_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Remove from oven.  Sprinkle chocolate chips over crackers, wait a few minutes until melted and then spread evenly over crackers. <a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/SzDVERD45xI/AAAAAAAACwI/m83DeOx_CMM/s1600-h/DSC04204%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04204" border="0" alt="DSC04204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnz7XfWgwIpiwl89ZQMutmXWF4zp8mAmNMfIhUP6MlZVTY7LhJM3Zy_rUnjEADqcJU0bceoZUTXKX4V9Y0tEfgAW_zQlWBwLgCgbvZtWzM8ylQw4r8vqM96t9itXjdztAHDUwOIETHHjA/?imgmax=800" width="244" height="184" /></a> </p> <p>Cool completely and then crack into small pieces! ENJOY!  <a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/SzDVGfSh8FI/AAAAAAAACwQ/fJg4OQO__68/s1600-h/DSC04206%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04206" border="0" alt="DSC04206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBcHv47AO_P_jcTfUZL0alA5pdjKbbCthEfrGcwx3BHMTA6D-RggpDz2_ErnI-AtLZk1mTiK__VfiXHhWawhKR0Yy2dElZwaoAb2ZU8l04S2aCwjkzcQ88Au1vJYN4DwxzWL1FVH4sLwf/?imgmax=800" width="244" height="184" /></a></p> <p>CAUTION: Once you start eating, you may eat the entire batch!</p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-40393045419944313512009-10-22T16:19:00.003-04:002010-02-28T09:31:01.201-05:00Yummy Pumpkin Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtXcf2Qp-AxVzzPBHIubRzzgF6wDRwotedMRONWrrNzgadqtzN7OoAXGRqxhJEZ9bm-5dmpbsoivnzYGAIN511tMiYOZsaQi7R41x-j-ZEO4e7c6tAGv5vjC_ZNItoo1oXAnyvAGSKIQr/s1600-h/DSC03594%5B3%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="DSC03594" border="0" alt="DSC03594" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/SuC-Nr3oTwI/AAAAAAAACjY/LYeySuDpUu8/DSC03594_thumb%5B1%5D.jpg?imgmax=800" width="383" height="291" /></a> <h4></h4><p align="left">I found a great recipe for some pumpkin bread that with a few alterations in the recipe makes it super yummy! Try it out yourself!</p><p align="left"><a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/SuC-N6rOWAI/AAAAAAAACjc/nWiL8BRtd2A/s1600-h/DSC03599%5B3%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="DSC03599" border="0" alt="DSC03599" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/SuC-OJoUIsI/AAAAAAAACjg/LvSkpcDPm7c/DSC03599_thumb%5B1%5D.jpg?imgmax=800" width="374" height="284" /></a> </p><p align="left">3 cups canned pumpkin puree (1 large can)</p><p align="left">1 1/2 cups vegetable oil </p><p align="left">4 cups white sugar </p><p align="left">6 eggs </p><p align="left">4 3/4 cups all-purpose flour </p><p align="left">1 1/2 teaspoons baking powder </p><p align="left">1 1/2 teaspoons baking soda </p><p align="left">1 1/2 teaspoons salt </p><p align="left">1 1/2 teaspoons ground cinnamon </p><p align="left">3 teaspoons pumpkin pie spice </p><p align="left">DIRECTIONS</p><p align="left">Preheat the oven to 350 degrees. Grease and flour three 9x5 inch loaf pans. </p><p align="left">In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. </p><p align="left">Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. </p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-38788845518561049672009-09-30T14:02:00.007-04:002010-02-28T09:31:14.532-05:00September's Daring Bakers ChallengeThe September 2009 Daring Bakers' challenge was hosted by <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Steph</span> of A Whisk and a Spoon. She chose the French treat, Vols-<span id="SPELLING_ERROR_1" class="blsp-spelling-error">au</span>-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.<br /><br />Mandatory parts of the challenge: We must make Michel Richard’s recipe for puff pastry (as seen below), and form at least part of it into vols-<span id="SPELLING_ERROR_2" class="blsp-spelling-error">au</span>-vent.<br />Optional parts of the challenge: Make your vols-<span id="SPELLING_ERROR_3" class="blsp-spelling-error">au</span>-vent large or small, and may fill them with whatever you choose (savory or sweet).<br /><br />Since I have used puff pastry before, I was excited for this month's challenge. After thinking about what filling I would want to make and fill the pastries with, I choose to make a cheesy spinach filling. I filled my circular pastry "cups" with the spinach and cheese filling and with the left over filling, I made it into a cream sauce by making a rue to start and then adding the filling and milk to thin the mixture. I then drizzled the spinach cream sauce on the plate and placed the puff pastry on top of it. It was very delicious and I plan to make it again when I am out to impress, but would possibly used the frozen <span id="SPELLING_ERROR_4" class="blsp-spelling-error">premade</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">phyylo</span> instead of making my own.<br /><br />Spinach Cheese Filling:<br />4 cups chopped fresh spinach ( I used 2 packages frozen spinach. drained)<br />1 medium onion, chopped<br />2 tablespoons olive or vegetable oil<br />1/2 (8-ounce) package cream cheese, softened and cut up<br />1 cup (4 ounces) shredded mozzarella cheese<br />1/2 cup (2 ounces) crumbled feta cheese<br />1/2 cup (2 ounces) shredded Cheddar cheese<br />1 egg yolk, lightly beaten<br />1 tablespoon all-purpose flour<br />1/2 teaspoon ground nutmeg<br />1/2 teaspoon ground cumin<br /><br /><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Sauté</span> spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese, feta cheese, cheddar cheese, egg yolk, flour, nutmeg and cumin. Set aside until your pastries are ready to be filled.<br /><br />Michel Richard’s Puff Pastry Dough<br />From: Baking with Julia by Dorie Greenspan<br />Yield: 2-1/2 pounds dough<br />Ingredients:2-1/2 cups unbleached all-purpose flour<br />1-1/4 cups cake flour<br />1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)<br />1-1/4 cups ice water<br />1 pound very cold unsalted butter<br />plus extra flour for dusting work surface<br />Mixing the Dough:<br />Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.<br />Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)<br />Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.<br />Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-68393052090427069062009-08-23T18:20:00.003-04:002010-08-24T19:48:41.484-04:00Harriet’s Stuffed Zucchini<p><a href="http://lh4.ggpht.com/_HUVRkzk3w0Q/SpHAvob4yzI/AAAAAAAACdo/bUc0j8w4M1I/s1600-h/DSC03229%5B14%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="DSC03229" border="0" alt="DSC03229" src="http://lh5.ggpht.com/_HUVRkzk3w0Q/SpHAwGHPKzI/AAAAAAAACds/8YVnvkHYkGQ/DSC03229_thumb%5B12%5D.jpg?imgmax=800" width="385" height="294" /></a></p><p>My wonderful neighbor and good friend, Harriet, came over today and taught me how to make stuffed zucchini. I had no idea if my kids were even going to eat this, but it was worth a try and I thought we needed a new recipe. Harriet told my kids that she had prepared a special dinner for them and that they had to try it. They were skeptical at first but after a few bites G1 exclaimed that he “LOVED it” (INCLUDING THE ZUCCHINI!) and when could we have it again. G2 wasn’t so excited about the zucchini, but he quickly noticed the bowl of leftover stuffing and he chowed that down! <a href="http://lh6.ggpht.com/_HUVRkzk3w0Q/SpHAwS1PsdI/AAAAAAAACdw/ruG8BZTj_Dc/s1600-h/DSC03231%5B6%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="DSC03231" border="0" alt="DSC03231" src="http://lh3.ggpht.com/_HUVRkzk3w0Q/SpHAw-FqAZI/AAAAAAAACd0/Qjaro7CBW9c/DSC03231_thumb%5B4%5D.jpg?imgmax=800" width="380" height="294" /></a> </p><h4 align="center">Harriet’s Stuffed Zucchini</h4><p>Sauté ½ large onion in olive oil then brown with 1 to 1 ½ pounds of ground turkey. After it is done browning, add one can (26 ounces) spaghetti sauce, Italian seasonings, ½ c. uncooked rice and 2 grated (or put in food processor) carrots. Simmer this and add more water as needed to cook the rice.</p><p>Take 4-6 small/medium size zucchini and remove seeds/pulp and hollow out so that you have a shell. Reserve seeds/pulp and cook in microwave for about 3-4 minutes, then allow it to drain off its liquid. Dispose the liquid from the cooked zucchini and then put the cooked pulp/seeds into a food processor until it is in tiny pieces. Now, add this cooked zucchini to the turkey burger mixture.</p><p>Fill zucchini boats with mixture and sprinkle with parmesan cheese. Cook for about 45 minutes/1 hour or until tender at 350 degrees.</p><p><a href="http://lh3.ggpht.com/_HUVRkzk3w0Q/SpHAxR-MyxI/AAAAAAAACd4/WV9bud_rJU8/s1600-h/DSC03235%5B4%5D.jpg"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; DISPLAY: inline; BORDER-TOP: 0px; BORDER-RIGHT: 0px" title="DSC03235" border="0" alt="DSC03235" src="http://lh4.ggpht.com/_HUVRkzk3w0Q/SpHAxnBg48I/AAAAAAAACd8/uoOHMDnmeoM/DSC03235_thumb%5B2%5D.jpg?imgmax=800" width="391" height="299" /></a></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-57438698610791547252009-05-28T07:09:00.005-04:002010-02-28T09:31:42.606-05:00May Daring Bakers "Apple Strudel" ALMOST.....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JQAlHhbM-sJgD7R6Pvs8jbtWrtrfg_sx9UCZ1USwOa2IyfTih8tO-ZppdZDmyBoq6KCy96m4tFYH-8fmvn53De-S-PgbQpsKGb410xihQhK4wl6JO0M0Amo6hXkkOB1ogiav8xJV8HS_/s1600-h/DSC02388.JPG"><img id="BLOGGER_PHOTO_ID_5340835251892280546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JQAlHhbM-sJgD7R6Pvs8jbtWrtrfg_sx9UCZ1USwOa2IyfTih8tO-ZppdZDmyBoq6KCy96m4tFYH-8fmvn53De-S-PgbQpsKGb410xihQhK4wl6JO0M0Amo6hXkkOB1ogiav8xJV8HS_/s400/DSC02388.JPG" border="0" /></a> <div>Here we are and another month has gone by and this means that it is time for the Daring Bakers monthly baking challenge. The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. They chose to make a Apple Strudel which I have NEVER made. I was excited about this challenge and of course left it to the last minute as usual! </div><div></div><br /><div>The family and myself went to look for trees last weekend and visited one of my favorite markets/nurseries. I picked up about 8 pounds of granny smith apple anticipating this challenge. I got all the other ingredients that I was missing while we were out too! I was so excited to start this recipe! </div><div></div><br /><div>I began by making the filling part of the strudel. I mixed up the rum and raisins and then mixed the cinnamon/sugar. I then started adding the ingredients to my Kitchen Aid to prepare the dough, I got that going and then I made the breadcrumbs on the stove and then decided to preheat the oven AFTER I had already peeled and cored A LOT of apples. <strong></strong><span style="font-size:130%;"><strong>I SUDDENLY SMELLED SOMETHING BAD.....GAS, gas from my GAS oven!</strong></span><span style="font-size:100%;"> I immediately turned it off and called Best Buy for a service man to come out. So, I didn't get to even finish my strudel. I plan on finishing it when my part, an ignitor comes in for the oven. Yeah, I am glad I didn't have an explosion! Here is the recipe:</span></div><div></div><br /><div>Preparation Time</div><div>Total: 2 hours 15 minutes – 3 hours 30 minutes</div><div>15-20 min to make dough</div><div>30-90 min to let dough rest/to prepare the filling</div><div>20-30 min to roll out and stretch dough</div><div>10 min to fill and roll dough</div><div>30 min to bake</div><div>30 min to cool</div><div><br /><span style="font-size:130%;"><strong>Apple Strudel</strong></span></div><div>From “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</div><div>2 tablespoons golden rum</div><div>3 tablespoons raisins</div><div>1/4 teaspoon ground cinnamon</div><div>1/3 cup plus 1 tablespoon sugar</div><div>1/2 cup unsalted butter, melted, divided</div><div>1 1/2 cups fresh bread crumbs</div><div>strudel dough (recipe below)</div><div>1/2 cup coarsely chopped walnuts</div><div>2 pounds tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)</div><br /><div>1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.<br />2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.<br />3. Put the rack in the upper third of the oven and preheat the oven to 400°F. Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches from the short edge of the dough in a 6-inch-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.<br />4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.<br />5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.<br /></div><div><strong><span style="font-size:130%;">Strudel dough</span></strong> </div><div>From “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</div><div></div><div>1 1/3 cups unbleached flour</div><div>1/8 teaspoon salt</div><div>7 tablespoons water, plus more if needed</div><div>2 tablespoons vegetable oil, plus additional for coating the dough</div><div>1/2 teaspoon cider vinegar</div><div><br />1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.<br />2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).<br />3. It would be best if you have a work area that you can walk around on all sides like a 36 inch round table or a work surface of 23 x 38 inches. Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.<br />4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet wide and 3 feet long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.</div><br /><div><span style="font-size:130%;"><strong>Tips-</strong></span> Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;- The tablecloth can be cotton or polyester;- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.<br />Both Courtney and I did a trial run on making the strudel. Below are our notes:<br />Courtney's notes- She couldn't get it to stretch to 2 feet by 3 feet, it turned out more like 2 feet by 2 feet. But the dough was tissue thin nevertheless;- She got some serious holes, but after rolling it wasn't noticeable;- She used a large cheese cloth which helped manipulate and stretch the dough more than a heavier cloth would have.<br /></div><div>My notes- I made the dough by hand, just mixed the wet ingredients into the dry ingredients with a wooden spoon. Kneaded it for about 5 min like you would bread dough. This worked as well. Haven't tried using a stand mixer so I don't know how it compares.- Instead of cider vinegar I used red wine vinegar;- I used bread flour;- Picking up the dough to let it stretch didn't work well for me, holes appeared pretty much instantly. Instead I stretched the dough while it was lying on the tablecloth by putting my hands underneath and stretching it out further and further;</div>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-72926330443249225882009-05-16T15:30:00.005-04:002010-02-28T09:32:16.178-05:00Big Boy's Strawberry Pie (BUT BETTER)<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaclniiIQ2iPaV1IKY9j6sO8ZJvA2WACQOt4-hCjwk-ID6oH6-N-f6ThpAWNl5Wa4upJncmornnQRFn_SMrlOR3MpaIsb3GJnkylvu_w4OI5yJJbPV7v2tZox8byqYEhafp7uBdW8jCvx/s1600-h/DSC01720.JPG"><img id="BLOGGER_PHOTO_ID_5335766474954990274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaclniiIQ2iPaV1IKY9j6sO8ZJvA2WACQOt4-hCjwk-ID6oH6-N-f6ThpAWNl5Wa4upJncmornnQRFn_SMrlOR3MpaIsb3GJnkylvu_w4OI5yJJbPV7v2tZox8byqYEhafp7uBdW8jCvx/s400/DSC01720.JPG" border="0" /></a>This recipe is so easy but people will think that you spent the entire afternoon making it!! If you've ever been to Big Boy and had their Strawberry Pie, this is very similar, ONLY WAY BETTER!!! </div><br /><div align="center">First you start by taking off the tops of the berries and slicing them</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3suKw89ERjth07H3vmkIaPZgE9NkM8KPwiBVIcsllZXOoBq5_CQ6CHlMPZrkMHtO7dINlL8PPtO_8qa0-0IaF77kqWutXZbZojZakWVJmb_1Y6Wg9IAmi0eBANCJmo_ng2bgH78Tdnuip/s1600-h/DSC01700.JPG"><img id="BLOGGER_PHOTO_ID_5335766203746368530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3suKw89ERjth07H3vmkIaPZgE9NkM8KPwiBVIcsllZXOoBq5_CQ6CHlMPZrkMHtO7dINlL8PPtO_8qa0-0IaF77kqWutXZbZojZakWVJmb_1Y6Wg9IAmi0eBANCJmo_ng2bgH78Tdnuip/s320/DSC01700.JPG" border="0" /></a> Then layer into a graham cracker pie shell<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-krr6cKyhUre62jAWEQs6BK7iQL4B-ZUAeAgWmcc4k7MvipiB1VmHktGyqiq0nV0gBa3rmLnSuoe7vE1S1Ua1LvcUjdeqCCDW4TRQCa0pxA0cB21fu1Ft9C4S9nauLbhEGvyuPnedjT2/s1600-h/DSC01705.JPG"><img id="BLOGGER_PHOTO_ID_5335766202999218322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-krr6cKyhUre62jAWEQs6BK7iQL4B-ZUAeAgWmcc4k7MvipiB1VmHktGyqiq0nV0gBa3rmLnSuoe7vE1S1Ua1LvcUjdeqCCDW4TRQCa0pxA0cB21fu1Ft9C4S9nauLbhEGvyuPnedjT2/s320/DSC01705.JPG" border="0" /></a> Until it is stacked way HIGH!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9pa3FWtUn2vmps6EXW1raVIWInS-sHw3JgNLBsN7oWYL77R4f76ZYyiDq_xg5hTQr02DiLbC4MgAu1Kdj7cPk6Gu-7YNntv4GD7DJuzQB3NQLraZKHrH53YN-6PRmzv4UJbGCbGy8Z4K/s1600-h/DSC01706.JPG"><img id="BLOGGER_PHOTO_ID_5335766018689258882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9pa3FWtUn2vmps6EXW1raVIWInS-sHw3JgNLBsN7oWYL77R4f76ZYyiDq_xg5hTQr02DiLbC4MgAu1Kdj7cPk6Gu-7YNntv4GD7DJuzQB3NQLraZKHrH53YN-6PRmzv4UJbGCbGy8Z4K/s320/DSC01706.JPG" border="0" /></a>Add 1 1/2 C. Water<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tbls</span>. Cornstarch<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tbls</span>. Sugar to a pot and cook until thickened<br />and clear, then remove from heat<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDfhyphenhyphenhn7G-LXq0WS8Sde2cPLapFhk5G9U2Nu03xPZd8qR5zHxwIX-bGiNxxBiKqL-LYHg3tjcTnxy4vMTcaz1JG9OcR_RsS69aTWkWmwQZOqaqMpSISfHAwVVi_tLEHaDWzPC6uhNogie/s1600-h/DSC01711.JPG"><img id="BLOGGER_PHOTO_ID_5335766017012680754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDfhyphenhyphenhn7G-LXq0WS8Sde2cPLapFhk5G9U2Nu03xPZd8qR5zHxwIX-bGiNxxBiKqL-LYHg3tjcTnxy4vMTcaz1JG9OcR_RsS69aTWkWmwQZOqaqMpSISfHAwVVi_tLEHaDWzPC6uhNogie/s320/DSC01711.JPG" border="0" /></a>Now add 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tbls</span>. Lemon Juice<br />1 pkg (3 ounces) Strawberry Jello<br />Stir together and allow to cool a little<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5sc2qVCMWwprqM2BJDc8qVHrc8ZKE3nJEufpndMyrT4GDU4wXCiDT2tlV123RB0DdPk2jwK1IwOS15636SJluvSmAyaunZ1xHG2TQFKQMTpB3M3AgCYr2ABltr8SnogqWCiwtko-gqES/s1600-h/DSC01712.JPG"><img id="BLOGGER_PHOTO_ID_5335766014098586722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5sc2qVCMWwprqM2BJDc8qVHrc8ZKE3nJEufpndMyrT4GDU4wXCiDT2tlV123RB0DdPk2jwK1IwOS15636SJluvSmAyaunZ1xHG2TQFKQMTpB3M3AgCYr2ABltr8SnogqWCiwtko-gqES/s320/DSC01712.JPG" border="0" /></a> Pour cooled Jello mixture over strawberries and<br />put in refrigerator for a couple of hours prior to eating!<br />Top with Cool-Whip if desired!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIctZZOXJc9LMe3ApQuL6lUo_uNvoSUHEZXO_wRCM8JO51jB7h8tEgkaBKFIJVWQMRq-0VMkoOsqIZAv_8vN1EnsSlYo2Q5lM85Db4cmGOj2062xWF1OcsmjYrXE8EPzmo2bYkoJngzJJj/s1600-h/DSC01719.JPG"><img id="BLOGGER_PHOTO_ID_5335766006791265074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIctZZOXJc9LMe3ApQuL6lUo_uNvoSUHEZXO_wRCM8JO51jB7h8tEgkaBKFIJVWQMRq-0VMkoOsqIZAv_8vN1EnsSlYo2Q5lM85Db4cmGOj2062xWF1OcsmjYrXE8EPzmo2bYkoJngzJJj/s320/DSC01719.JPG" border="0" /></a><br /><br /><br /></div><p align="center"><span style="font-size:180%;">ENJOY!!!</span></p>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-2250694683812452362009-05-15T15:47:00.002-04:002010-02-28T09:32:06.500-05:00Strawberry Rhubarb Crumb PieWith Strawberry and Rhubarb season coming up quickly, I thought that I would repost this recipe that I made last year around this same time frame! Enjoy and let me know if you make it! I have a Rhubarb Custart recipe coming from my cousin, Sandy, so watch for that!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblY2PRir7wXoKlYB_0kSz1RXeI50wjvWMaE0r7G6sSjoGrVjwg_el1AUcGqdS1FI1O7NhohfLKUSa1tsNEpMJqOJZPQ2JiUT_0-3KxNZpiYxXZmh7YmAHRMR18Bv6_9D-ujshimZe4QzM/s1600-h/DSC00325.JPG"><img id="BLOGGER_PHOTO_ID_5212678077815763170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblY2PRir7wXoKlYB_0kSz1RXeI50wjvWMaE0r7G6sSjoGrVjwg_el1AUcGqdS1FI1O7NhohfLKUSa1tsNEpMJqOJZPQ2JiUT_0-3KxNZpiYxXZmh7YmAHRMR18Bv6_9D-ujshimZe4QzM/s400/DSC00325.JPG" border="0" /></a>Ever since I was a very small child, I have been intrigued by the taste of Rhubarb. My grandmother grew it in her backyard and every spring we would always break pieces off and laugh as the sour taste made us have what seemed like lock jaw. We never made anything fancy with it, just ate it raw (from what I can remember). So, when grandma sold her home a few years back, I inherited half of the plants for my home. Last year I found a Rhubarb Strawberry Crisp recipe that I thought wasn't worthy of my "heirloom" Rhubarb. I have been on a mission to find that perfect recipe and this Crumb Pie was given the thumbs up by everyone that was given given the privilege to have a piece. (Arrogant, huh? Yeah, we are talking about my precious rhubarb!) My brother-in-law actually hinted that he would like to see another full pie like that again soon! This recipe is very simple to make and everyone that is privileged enough to have a piece or your pie will think that you have slaved away for hours! Without further ado, here is the recipe that I found in my new recipe book, "Pie" by Ken Haedrich and tweaked a little by moi!<br /><div><div><div><br /><div>Skillet Crust:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkhSlB6iTbT5zD45C95OQNVGVG5tC3B2Yxw7YXlI7Y_6QosUJjVP0PsHsDFkf-lxVHbU-x0WTQ3iCWSSvCH6F3Ds4_LrpIlP3Q5gHFOZhzIejh2b8ixJvAUV6Xa_AFpLU5CJN3QPtiPg1/s1600-h/DSC00312.JPG"><img id="BLOGGER_PHOTO_ID_5212679891454909938" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkhSlB6iTbT5zD45C95OQNVGVG5tC3B2Yxw7YXlI7Y_6QosUJjVP0PsHsDFkf-lxVHbU-x0WTQ3iCWSSvCH6F3Ds4_LrpIlP3Q5gHFOZhzIejh2b8ixJvAUV6Xa_AFpLU5CJN3QPtiPg1/s200/DSC00312.JPG" border="0" /></a></div><div>2 1/4 cups all-purpose flour</div><div>1 cup sugar </div><div>1/4 teaspoon salt</div><div>3/4 cup unsalted butter</div><div>1 teaspoon vanilla extract</div><div></div><div>Combine the flour, sugar and salt in a medium size bowl. Set aside. Melt the butter in a large skillet over medium to low heat. Stir in the vanilla. Add the dry mixture and turn off the heat. Stir the flour and butter with a whisk (it worked GREAT). It will be a little clumpy, but just keep working it. Set the crumbs aside to cool for several minutes. When the crumbs are cool enough to handle, transfer about 2/3 of them to a buttered 9 1/2 inch deep-dish pie pan. Press them into the bottom and up the side of the pan.<br /></div><br /><div>Filling:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLUu9VQaslBJzQ6y0JtTzAzdF8Spz1hTDzLRYB2-RTXzocySZT6w7cDwwIsFHO1s0D0kySKtVZmio79U5tpgkNQlnV6_EifQ66wsBffIOedlvaWX4hpU82Hk-ZdEzC1ZbBxJOnkFjPT5Y/s1600-h/DSC00318.JPG"><img id="BLOGGER_PHOTO_ID_5212680287951550946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLUu9VQaslBJzQ6y0JtTzAzdF8Spz1hTDzLRYB2-RTXzocySZT6w7cDwwIsFHO1s0D0kySKtVZmio79U5tpgkNQlnV6_EifQ66wsBffIOedlvaWX4hpU82Hk-ZdEzC1ZbBxJOnkFjPT5Y/s200/DSC00318.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwza01xWmS21qLXG8xWt39633MjBILXKvpcsLXeJJm0EXayUvDotOjikb0WqQoHgzphWAAFGFBr-FW7Qyo_AzoVbaBP5vNF7t09j5yW4VNLEAXldiMdeGiewAsxRHSMUq0RxHRfEhKNw0/s1600-h/DSC00318.JPG"></a></div><div>4 cups (1 1/2 pounds) fresh rhubarb sliced 1/4 inch thick</div><div>2 cups sliced strawberries</div><div>3/4 cup sugar</div><div>Juice & Zest of 1 lemon</div><div>1/2 cup all-purpose flour</div><div>1/2 teaspoon cardamom (if you have it, if not it is alright.)</div><div>In a large bowl, combine the rhubarb, strawberries, sugar, lemon juice & zest, flour and cardamom. Set aside for 10 minutes. Preheat the oven to 350 degrees. Turn the filling into the pie shell, smoothing the top with a spoon. Crumble the reserved crust mixture evenly over the pie, pressing down on it gently. Place the pie in the center of the oven rack and bake for 30 minutes @ 350 degrees. Reduce the oven temperature to 325 degrees and rotate the pie 180 degrees. Just in case of spills, slide a foil lined baking sheet below the pie to avoid a huge mess. Continue to bake until the top is golden brown and the juices bubble thickly around the edges, 40 to 50 minutes. If the top starts to get too dark, cover with loosely tented foil during the last 15 minutes. LET COOL FOR AT LEAST 2 HOURS BEFORE SERVING, while cooling the pie will thicken.</div><br /><img id="BLOGGER_PHOTO_ID_5212678506175146018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBEFavKylDnYuuEFwAqv3mPqSwn9AEc5bLGuYB6RFLOAPtPWJL-0iH0kk_z7z1Cx6PgNlouYYjpfNbvgK0xvIdBacmOFu0K6S5JLSDGhemDRlh8-w1kiC9SbNDqWMyiDN9Kpe7is52CNw/s400/DSC00323.JPG" border="0" /></div></div></div>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0tag:blogger.com,1999:blog-6635282594033530760.post-88228022971130959102009-05-14T14:46:00.017-04:002010-02-28T09:34:44.065-05:00Pita Bread & Hummus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHfXwS5HuBKFfYroc0hxiM9CQkBwbQcMjCOYIrSrjMR_jNDftCJl35nCDL81m9hfYSHDpekDjt7htO7S-iF9MC8iiYVPYY2RfipwGHb4ar-qysB7JvV4c9zvC6csC9HuMGAFa4TFdUCje/s1600-h/DSC02075.JPG"><img id="BLOGGER_PHOTO_ID_5335760690151084178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHfXwS5HuBKFfYroc0hxiM9CQkBwbQcMjCOYIrSrjMR_jNDftCJl35nCDL81m9hfYSHDpekDjt7htO7S-iF9MC8iiYVPYY2RfipwGHb4ar-qysB7JvV4c9zvC6csC9HuMGAFa4TFdUCje/s320/DSC02075.JPG" border="0" /></a> My kids love HUMMUS! I don't know where they get it from, but since it is a great source of protein for them, I buy it in bulk at Costco and Sam's Club. Both my husband and I grew up in the boon-docks and had no idea that all this Middle Eastern food even existed, but we both also enjoy it.<br /><br />I went to a Middle Eastern Market last week with a friend of mine who makes her own Hummus. She showed me what I needed to make my own and I quickly snatched up the ingredients so that I could try to make a batch myself.<br /><br />Today was the day that I finally found some time and felt lazy enough to stay at home to make my hummus. I got my food processor out and added the ingredients into it:<br /><br />1 can chickpeas<br />1/3 C. FRESH Tahini<br />1/2-3/4 C. FRESH squeezed lemon juice (about 2 lemons)<br />4 Garlic Cloves<br />1/2 C. Canola Oil<br />1 Teaspoon Sea Salt<br />1 Teaspoon Black Pepper<br />1/4 Teaspoon Cumin<br /><br />In just a couple of minutes, I had my own hummus. I spooned it into a bowl and this sprinkled it with Paprika and into the fridge it went. Now, I wanted to try to recreate LaShish Pita's and found a pretty good recipe to follow on<a href="http://www.recipezaar.com/"> Recipezaar</a> for <a href="http://www.recipezaar.com/Arabian-Pita-Bread-17977">Arabian Pita Bread</a>.<br /><br />3 cups flour<br />1 tablespoon nonfat dry milk powder<br />6 tablespoons oil<br />1 tablespoon instant yeast<br />2 teaspoons sugar<br />1/2 teaspoon salt<br />1 1/2 cups water<br />Mix yeast, water and sugar.<br />Set aside.<br />In a large bowl, combine flour, dried milk and salt.<br />Pour oil into water and mix well. Add dry mixture to liquids.<br />You might need to add more flour or water, depending on the absorbency of the flour.<br /><br />Knead dough briefly, divide into 18 egg sized balls.<br /><img id="BLOGGER_PHOTO_ID_5335761084340094274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGcMelGNwUOCss9wAE2PcLdSkQsdPvwRbQO2wNftbBBh8h4fAQVeealw2miO-8HjNgJtcO-Ok_zPR4hqP2nRV0dLXTkQ7CO2abghrm-2SM7_rWhJZ_9XSoSGUS7-vMjsrTaBMBGaFwZ5j/s320/DSC02058.JPG" border="0" />Place on a floured surface, cover and let rest for 15-30 minutes.<br /><img id="BLOGGER_PHOTO_ID_5335760680510357922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQqaQsm5kTdENnhc9f8tD3U2tmNnSvuh-Z5gGMCdhB3IRt-LB1USzbcJXj_nVbb9CN6rTsiX7XBY86jSgGtyjiMWABqBt1iPhJ9up9oqI-3PI_6TDBAbKbjd8YWQh9lgsKCrebMcmYNQ4/s320/DSC02070.JPG" border="0" />After the 30 minutes, I took parchment paper and cut it into small squares. I then put one ball onto each parchment square and covered with an additional square of paper. After covering the ball with paper, I rolled the ball flat, removed the top layer of paper and sprinkled with sesame seeds. <img id="BLOGGER_PHOTO_ID_5335761082054601970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDj4eStOMPokbPE5gOO0lUXs3EnYYZwbK80zHEE0hBf41408PzZlEX1GuFG1Z9awVazafTLEiyMLdPViiG_Hc6DfzC1huyL5Wzr7Uh-xcl4BH316EjPb4-5quwiC4ybLDF1MAtvDyWbke/s320/DSC02057.JPG" border="0" />I used a preheated 475 degree oven with my cooking stones inside the oven while preheating. I slid about 4-5 uncooked pitas onto the stone and cooked for 3 minutes on each side of the pita.<img id="BLOGGER_PHOTO_ID_5335760673636179730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOBMLo2Xklyy_vPnm89Sv7Ey1J5NgZl7qPLFjqrPhIwVbykcttn0VIqlppvtrEEikN6at1KmSaVn6dxKSb63-Mn0TyON8Z-PD5W24kDXKOWKWc8PSwR17QeaC7sTP_AwDndvdwL_6tneG/s320/DSC02068.JPG" border="0" />I quickly removed them from the oven and placed onto a cooking sheet. I served the fresh pita with the fresh hummus and it was yummy!<img id="BLOGGER_PHOTO_ID_5335760685685756706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKnfn1-UUcnWjl8PSf7ky9fgi4GIuKaiiYl8XTdSNMFP9pMWz5XKEtj0KcOGs-4v5oGpsJp4T60R1LF7Ew_qxMLuBUJ077UJCghw94ARS2FAXe3CrSWrPS31vFOo0tk3UqMkuSiWGKwyH/s320/DSC02074.JPG" border="0" />My oldest son will be home by the time the hummus is cooled in the fridge, so he will be very happy this afternoon!Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com1tag:blogger.com,1999:blog-6635282594033530760.post-16972466999994514542009-04-27T16:38:00.015-04:002010-02-28T09:34:54.395-05:00Raspberry Lemon Cheesecake Daring Bakers April 2009<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7OD1k4wWElGu6HqYXk0dbvk0dm0KSm-qlBMQv-8NhP_wq9sUApNGfdP_okZ5VHxdVtvg8Vz9A6jNbAYtCHBhhYI4BNkjHwpSwWTQfrxeH7Bg_hv7F2KY8c4sHZLVXkgdTk49zKqCKK8Y/s1600-h/Raspberry+Lemon+Cheesecake.jpg"><img id="BLOGGER_PHOTO_ID_5329483949303280882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7OD1k4wWElGu6HqYXk0dbvk0dm0KSm-qlBMQv-8NhP_wq9sUApNGfdP_okZ5VHxdVtvg8Vz9A6jNbAYtCHBhhYI4BNkjHwpSwWTQfrxeH7Bg_hv7F2KY8c4sHZLVXkgdTk49zKqCKK8Y/s400/Raspberry+Lemon+Cheesecake.jpg" border="0" /></a>The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. When I saw that this was this months challenge, I was very excited! I LOVE CHEESECAKE, the husband, not so much! Meaning, I don't make cheesecake that often because I would eat the entire thing! <img id="BLOGGER_PHOTO_ID_5329540423148443954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkGyKHsJ0XP2fl6ojht-1mnQa3n40Pu2USluJpDTm6SjJZAJC4_XNRL15ZxfkbnrN4-gl_V4qo1nlI3tyZAUaFe9K1_atJSd6IBZI49MK4YViEhb40zdQbBMDRXTLGQ14EQVchKPz9z4u/s320/group_w180x130.jpg" border="0" />The real challenge this month is to take this basic recipe and play with it. Make it unique. Make a showstopper of a dessert. Add flavor, sauces, decorations – dress it up and show it off. So, I thought of all the variations that I could do and jotted them down on paper. I decided that since I have freezer full of raspberries, I could do something with them. As I read the recipe it called for lemon juice and I then remembered just purchasing about6 lemons at the store about a week ago! So, Raspberry Lemon Cheesecake was what I was about to make. Here is the recipe that we were to follow.<br /><br />Abbey's Infamous Cheesecake:<br />Crust:<br />2 cups graham cracker crumbs<br />1 stick butter, melted<br />2 tbsp. sugar<br />1 tsp. vanilla extract<br /><br />Filling:<br />3 (8 oz.) cream cheese, room temperature<br />1 cup sugar<br />3 large eggs<br />1 cup heavy cream<br />1 tbsp. lemon juice<br />1 tbsp. vanilla extract (or the innards of a vanilla bean)<br />1 tbsp liqueur, optional, but choose what will work well with your cheesecake<br /><span style="color:#ff6666;"><br />CHANGES THAT I MADE:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnbu4FUMnpDruFu8X_yFXZl_ygNmDSz9Lu5GDgaGj-ajW05g3oSKyXafyVpfbgSuLmVlRvmMIpknwRQe9CkdnPhhQ1_qxNqsRMLIeM2rB2weNxdjmaTlT_ekdP_y7JTfOO896JpCJkqfO/s1600-h/DSC01803.JPG"><img id="BLOGGER_PHOTO_ID_5329479183396877346" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnbu4FUMnpDruFu8X_yFXZl_ygNmDSz9Lu5GDgaGj-ajW05g3oSKyXafyVpfbgSuLmVlRvmMIpknwRQe9CkdnPhhQ1_qxNqsRMLIeM2rB2weNxdjmaTlT_ekdP_y7JTfOO896JpCJkqfO/s200/DSC01803.JPG" border="0" /></a></span><span style="color:#ff6666;"><br />I used 2 cups of chocolate animal crackers instead of graham crackers</span><span style="color:#ff6666;"><br />2 Tablespoons fresh squeezed lemon juice</span><span style="color:#ff6666;"><br />1 Teaspoon fresh lemon zest</span><br /><span style="color:#ff6666;">Raspberry sauce - I made this by boiling down some raspberries and then straining them from their seeds. I then again simmered them to make them thicker.</span><span style="color:#ff6666;"><br />Omitted the liqueur</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpqNrM-Wh0n9CsNF-bbPczGjMf4-CCJ8KsmV7kJ7V9Xy1ShuJQ7rZboW8jLSH5Sk7Sg40BVattwZZyIyBvhkO_g1mbRpFQJuNWsIGE-onGuNdxt1ldev8qJ_fMeXh3bCIqBTIIHCyysTV/s1600-h/DSC01812.JPG"><img id="BLOGGER_PHOTO_ID_5329479192332003426" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpqNrM-Wh0n9CsNF-bbPczGjMf4-CCJ8KsmV7kJ7V9Xy1ShuJQ7rZboW8jLSH5Sk7Sg40BVattwZZyIyBvhkO_g1mbRpFQJuNWsIGE-onGuNdxt1ldev8qJ_fMeXh3bCIqBTIIHCyysTV/s200/DSC01812.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH5fAXRlP9OhCHDfnV_S_Bj0ICLcw3KtM831cSrZbxgfxlQ_ihCgmF2Y8eObdRPhEb71hCJl3ngapEgD6mPQCOzeO74uKPJgwIqkERPhNbngJGJuxzh6cweSTfbwLFTl4jnHYjYTeTtkl/s1600-h/DSC01795.JPG"><img id="BLOGGER_PHOTO_ID_5329479174381918482" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH5fAXRlP9OhCHDfnV_S_Bj0ICLcw3KtM831cSrZbxgfxlQ_ihCgmF2Y8eObdRPhEb71hCJl3ngapEgD6mPQCOzeO74uKPJgwIqkERPhNbngJGJuxzh6cweSTfbwLFTl4jnHYjYTeTtkl/s200/DSC01795.JPG" border="0" /></a></div><br /><div>DIRECTIONS:<br />1. Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.<br /><br />2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.<span style="color:#ff6666;"> I prepared the 8 inch spring form pan by lining the bottom with 2 layers of plastic wrap and bringing it up the sides of the pan then covered the plastic wrap with heavy duty aluminum foil and brought the foil to the top of the pan. This prevented the water bath from leaking into the pan and making the crust soggy!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2j1rOftjwNzGfIs6CW5gWN4cw8IxqMCjEGMUrD_203oaYd8cre1ZnnYLw4OzSeBT35QS8rnU-7NZLQj1gjO63NoJAVCVTRUWLAAw3PB92dpdzSn7K31xPnHHrSdL1TKtKhau1lkyQlY1c/s1600-h/DSC01805.JPG"><img id="BLOGGER_PHOTO_ID_5329479186972945522" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2j1rOftjwNzGfIs6CW5gWN4cw8IxqMCjEGMUrD_203oaYd8cre1ZnnYLw4OzSeBT35QS8rnU-7NZLQj1gjO63NoJAVCVTRUWLAAw3PB92dpdzSn7K31xPnHHrSdL1TKtKhau1lkyQlY1c/s200/DSC01805.JPG" border="0" /></a><br />3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.<br /><br />4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. <span style="color:#ff6666;">This is when I swirled the raspberry syrup onto the top of the cheesecake. Next time I am going to pour half of the cheesecake mixture into the pan, spread raspberry syrup and then top with remaining cheesecake mixture. </span>Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6LaVeIGJGT6wtSQHErykxofEAFGpC0c0b0U2M6Ix4eIwdbkeG54z8-iTsBSUNMtdj_QLfBN8FB-WqDZ_UoKLeYYd5g6BZQTLLbbFcNXkvd_bEy_dDmiNMVXoFpb6nlI8fKEf8d7ftzMd/s1600-h/DSC01813.JPG"><img id="BLOGGER_PHOTO_ID_5329479972790123874" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6LaVeIGJGT6wtSQHErykxofEAFGpC0c0b0U2M6Ix4eIwdbkeG54z8-iTsBSUNMtdj_QLfBN8FB-WqDZ_UoKLeYYd5g6BZQTLLbbFcNXkvd_bEy_dDmiNMVXoFpb6nlI8fKEf8d7ftzMd/s200/DSC01813.JPG" border="0" /></a></div><br /><div><span style="color:#ff6666;">I then swirled my raspberry syrup on the top!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyzEQA5JCX-M8YyUg8Ova5XuRxEA4RaSfy4lcO7ffyEsvyBKQC4-f4tsdNkOFEUSvXk3JHXW9-rwUkblw77njhWQ7eb6lpJO5MKQihf_QT4yIsr_pvXlQwWvcxzZpLRzGur3ChVjmcnsK/s1600-h/DSC01815.JPG"><img id="BLOGGER_PHOTO_ID_5329479978059525906" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyzEQA5JCX-M8YyUg8Ova5XuRxEA4RaSfy4lcO7ffyEsvyBKQC4-f4tsdNkOFEUSvXk3JHXW9-rwUkblw77njhWQ7eb6lpJO5MKQihf_QT4yIsr_pvXlQwWvcxzZpLRzGur3ChVjmcnsK/s200/DSC01815.JPG" border="0" /></a><br />5. Bake 45 to 55 minutes, until it is almost done -<span style="color:#ff6666;">I baked for 65 minutes and would probably bake for 70-75 minutes next time,</span> this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve. Then dig in and enjoy! It was so yummy that I think that I will be making this for G1's First Communion this weekend!</div><img id="BLOGGER_PHOTO_ID_5329484933763794450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9sy_fR38hKRBWpIg1zHw_3i-Cnb5yTQV7IEkdf0vBYVBAnIDxgRQBNJQAIsBB1MXj0-E5I_xluHZkka3z6S0-5ZC5WW1KQzw0l0zukYkUxkazCPM_DA1Qiq3dopJs5eiBzZx-CTWPMQj/s320/DSC01837.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5329484939190571234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxiRSC6jE-E5TRQdkR0u9lAh116FTYbo71wH1jr6BtG1mwc-l1K59QeYRWdVrWx0nzIb4feHaS6q2PBj5hHMee4U538bZug-WAiL7qKae_4W-3M5huPbGXb8hAaSeLcQJ1akFKRvvEsV4/s320/DSC01834.JPG" border="0" />Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com6tag:blogger.com,1999:blog-6635282594033530760.post-20271046256942580972009-02-28T20:00:00.002-05:002010-02-28T09:35:05.415-05:00Daring Bakers February Challenge Chocolate Valentino *Flourless Chocolate Cake*<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAzmTcQoS6K5g_aI-IA1mhHCTsqDo6FsjGFF9M-VWDexpymF8lYeJZVWNYFxmHD-VkE6tHBjfL2nl5TV-hum9-omBwXy3JesBkODaNqJhzJfwn_M1E-IZ1AWuKlu00oLHa6FhmgHpmAM-/s1600-h/DSC00646.JPG"><img id="BLOGGER_PHOTO_ID_5307211670850801794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAzmTcQoS6K5g_aI-IA1mhHCTsqDo6FsjGFF9M-VWDexpymF8lYeJZVWNYFxmHD-VkE6tHBjfL2nl5TV-hum9-omBwXy3JesBkODaNqJhzJfwn_M1E-IZ1AWuKlu00oLHa6FhmgHpmAM-/s400/DSC00646.JPG" border="0" /></a> <div><div><div><div><div><div><span xmlns="">Here it is the end of <span style="color:black;">another month, February, where has it gone? The kids seem to keep us very busy and the end of every month just creeps up on me. The end of the month means lots of things, for me, it means it is time to BAKE! The Daring Bakers challenges are one of the few things that I actually make sure that there is time to do. </span><br /><br /><p><span style="color:black;">For this month, The February 2009 challenge is hosted by Wendy of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">WMPE's</span> blog and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dharm</span> of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Dharm</span> and a Vanilla Ice Cream recipe from Wendy as the challenge.</span><br /></p><p><span style="color:black;">I originally wanted to make this recipe for the hubby for Valentine's Day, but didn't get around to it since we were on a long weekend in Northern Michigan visiting the Hubby's Father, my F-I-L or otherwise known as the "World's Smartest Man"! Since the "World's Smartest Man" doesn't care for chocolate, I didn't bother bringing the ingredients to make this recipe. So, with that said, I stopped at the Butcher Shoppe here in my town and picked up some Chicken Cordon <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bleu</span> and decided to surprise the hubby with a nice dinner and dessert.</span></p><p><span style="color:black;">This recipe comes together so quickly that it is going to be my go to recipe for a quick and delicious dessert. All you need is 12 ounces of chocolate, 1 stick (+ 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">TBLS</span>) unsalted butter and 4 eggs. I had to roughly chuck the chocolate and use a double boiler to melt the butter and chocolate together and then let it cool. While I was letting it cool, I proceeded to whipping 4 egg whites until stiff peaks were formed. I transferred those to another bowl and then beat the egg yolks. I added the egg yolks to the chocolate/butter mixture and then folded in the egg whites. I quickly buttered my 8 inch round spring form pan and gently transferred the mixture to the pan. I baked for 25 minutes at 375 degrees. I set to cool on a wire rack and then took the sides off of my spring form pan. AND THAT WAS IT!!! It was like magic!<br /><br />This cake is so rich that I served it with some vanilla ice cream. Ice cream was store bought, I did intend to make it, but with going on vacation early Saturday morning, I had to cheat and by some at the store! </span></p><p><span style="color:black;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GPdUOAbtw9sHTlHKtaGbV7PzMbnAlL5pVvn8AMomnP1eVv8_C0iqQgRsGtYmBt361_9BA2Nzl0cuWDbWgqnK_l-n78gT63TO06SmFi3oTvNJxQ2JlN5kDTlBwPNZsVmF_HXDEbJMt-Kv/s1600-h/DSC00659.JPG"><img id="BLOGGER_PHOTO_ID_5307210195211246258" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GPdUOAbtw9sHTlHKtaGbV7PzMbnAlL5pVvn8AMomnP1eVv8_C0iqQgRsGtYmBt361_9BA2Nzl0cuWDbWgqnK_l-n78gT63TO06SmFi3oTvNJxQ2JlN5kDTlBwPNZsVmF_HXDEbJMt-Kv/s320/DSC00659.JPG" border="0" /></a><br /><strong><span style="font-family:georgia;font-size:130%;"><em>Chocolate Valentino<br /></em></span></strong>Preparation Time: 20 minutes<br />16 ounces (1 pound) of semisweet chocolate, roughly chopped<br />½ cup (1 stick) plus 2 tablespoons unsalted butter<br />5 large eggs separated<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbCiVLDEOsKo68qv5QZiTXb7Awbxkg74l38PorNOpWNiz1-7MgS29puK3DcVUrlCcgeMfNHIlFUnfDKXphOVsYoSDr5C6IcFF51Uzuusq21qKham4FprOAz_6JXU87xZ6HGxZa2tjhbE6/s1600-h/DSC00613.JPG"><img id="BLOGGER_PHOTO_ID_5307210777840331170" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbCiVLDEOsKo68qv5QZiTXb7Awbxkg74l38PorNOpWNiz1-7MgS29puK3DcVUrlCcgeMfNHIlFUnfDKXphOVsYoSDr5C6IcFF51Uzuusq21qKham4FprOAz_6JXU87xZ6HGxZa2tjhbE6/s320/DSC00613.JPG" border="0" /></a>1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.<br />2. While the chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.<br />3. Separate the egg yolks from the egg whites and put into two medium/large bowls.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBAG9RPBDYW0XZqXBzaQAFT08bbIvf1BFvsTLpFlViSLtKWHxa4LidV4HvliabaRWXJaK8anK8Fkdnt_dQC8o33hx3BO7N8_b0cdnjVSIgvBrTRMtxwmHK0VL25YHRynJezkrRuwNhhJC/s1600-h/DSC00617.JPG"><img id="BLOGGER_PHOTO_ID_5307210772754732050" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBAG9RPBDYW0XZqXBzaQAFT08bbIvf1BFvsTLpFlViSLtKWHxa4LidV4HvliabaRWXJaK8anK8Fkdnt_dQC8o33hx3BO7N8_b0cdnjVSIgvBrTRMtxwmHK0VL25YHRynJezkrRuwNhhJC/s320/DSC00617.JPG" border="0" /></a>4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).<br />5. With the same beater beat the egg yolks together.<br />6. Add the egg yolks to the cooled chocolate.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPnwaEqcLIi0-4_L46MEWpJ9BuatuKix2-90McInK1TliXa76ykwTy8yPTpuc-U8m5WlthBGsFk-4QC2FuqSntPg2Lva10zJAbfsxV6Bcqm0RyEZSp1f6jujky324_g9WZzPhCZmiMolQ/s1600-h/DSC00619.JPG"><img id="BLOGGER_PHOTO_ID_5307210771104049458" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPnwaEqcLIi0-4_L46MEWpJ9BuatuKix2-90McInK1TliXa76ykwTy8yPTpuc-U8m5WlthBGsFk-4QC2FuqSntPg2Lva10zJAbfsxV6Bcqm0RyEZSp1f6jujky324_g9WZzPhCZmiMolQ/s320/DSC00619.JPG" border="0" /></a>7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3<span class="blsp-spelling-error" id="SPELLING_ERROR_5">rds</span>. Fold until no white remains without deflating the batter.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirVxe5hhLifV0AcF1MYPtiYIK5CMG3AisfkgnNkngzcVIDzD380NcoDnoWFlL_WvT_96z_e-Gy4uCRfX7-UZduNtHDFKbhzSpwhwW200vCpQzeoAD6qwy_-IaBzTuOHVyQx4bUl-L0oco/s1600-h/DSC00622.JPG"><img id="BLOGGER_PHOTO_ID_5307210204381679234" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirVxe5hhLifV0AcF1MYPtiYIK5CMG3AisfkgnNkngzcVIDzD380NcoDnoWFlL_WvT_96z_e-Gy4uCRfX7-UZduNtHDFKbhzSpwhwW200vCpQzeoAD6qwy_-IaBzTuOHVyQx4bUl-L0oco/s320/DSC00622.JPG" border="0" /></a>8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxftAVIaZUwrb4NAUP7KspmyRriGfFw7fbSksfYhN9zex02vZtVKiOgVapW61kl0u_luaUvfqVYXfSI2T2jj4wxeywT62svZnj_wPI6wq0mf_F0mR7-HDbRXbuEJ76ZgFIXUql5XjP62K/s1600-h/DSC00632.JPG"><img id="BLOGGER_PHOTO_ID_5307210198383674002" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxftAVIaZUwrb4NAUP7KspmyRriGfFw7fbSksfYhN9zex02vZtVKiOgVapW61kl0u_luaUvfqVYXfSI2T2jj4wxeywT62svZnj_wPI6wq0mf_F0mR7-HDbRXbuEJ76ZgFIXUql5XjP62K/s320/DSC00632.JPG" border="0" /></a>9. Bake for 25 minutes or until an instant read thermometer reads 140F.<br />Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabxMGKOBndIEG1FLzbTMU6QgX7OBE-pGrYL1PPz4gHCcburbI85WMwDb3x8ymbHIeUCHcFwalpHEeYyp0RvkeyoC5KPoqmxgBQc-_NKlLvpsCPJXwN5t0oKdN4ZwKAHiG3Lv366SLiuOA/s1600-h/DSC00637.JPG"><img id="BLOGGER_PHOTO_ID_5307210199612255538" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabxMGKOBndIEG1FLzbTMU6QgX7OBE-pGrYL1PPz4gHCcburbI85WMwDb3x8ymbHIeUCHcFwalpHEeYyp0RvkeyoC5KPoqmxgBQc-_NKlLvpsCPJXwN5t0oKdN4ZwKAHiG3Lv366SLiuOA/s320/DSC00637.JPG" border="0" /></a>10. Cool cake on a rack for 10 minutes then <span class="blsp-spelling-error" id="SPELLING_ERROR_6">unmold</span>.</span></p><p><span style="color:black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO4lwCmflo-RCoO9Q65PEm-OK01yQAiIEl3i3iusKpkNm2WAkp3Z_2oJZ9YBNtKK1-CB-0bVPZh5kOPWrmVNxT9cP9hdQyDZ46uBuOE588xmqT6nARpEePSaWXzcxyJhfZSUL8Fdze99E/s1600-h/DSC00647.JPG"><img id="BLOGGER_PHOTO_ID_5307210190875007490" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO4lwCmflo-RCoO9Q65PEm-OK01yQAiIEl3i3iusKpkNm2WAkp3Z_2oJZ9YBNtKK1-CB-0bVPZh5kOPWrmVNxT9cP9hdQyDZ46uBuOE588xmqT6nARpEePSaWXzcxyJhfZSUL8Fdze99E/s320/DSC00647.JPG" border="0" /></a> </span></span></p></div></div></div></div></div></div>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com3tag:blogger.com,1999:blog-6635282594033530760.post-62525525520034585872009-02-04T00:01:00.003-05:002010-02-28T09:35:16.589-05:00Crock Pot Chicken Tacos/Quesadillas!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CLPDCxlizdtINEFW_OEysqsLvnlua9kUcWm7R8LXoeFTp7v300x_1KKudQOXPU6mmwqyD8rOzES0xbc9MF2HBtBVGzrF-cb2r1ojwdo-ky01BX-CtZcvTZ7nR2N3zyOeLTibe9p78ePr/s1600-h/DSC00048.JPG"><img id="BLOGGER_PHOTO_ID_5298670166861243538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CLPDCxlizdtINEFW_OEysqsLvnlua9kUcWm7R8LXoeFTp7v300x_1KKudQOXPU6mmwqyD8rOzES0xbc9MF2HBtBVGzrF-cb2r1ojwdo-ky01BX-CtZcvTZ7nR2N3zyOeLTibe9p78ePr/s400/DSC00048.JPG" border="0" /></a>Growing up I swear that I lived with the 3 amigos. It seemed like at least once a week we HAD to have tacos, nachos or some type of mexican/spanish type dish. With this said, I think that the reason I don't LOVE Mexican food is because I had so much of it growing up! Well, guess what food is my hubby's favorite? Yep, taco's. So, I have been on the search to find the tacos/quesadillas recipe that makes me WANT to eat them. I follow so many blogs and see so many different ideas on home decorating, recipes and child care that I knew I would someday find a recipe that I really enjoyed.<br /><br />On the blog <a href="http://prudencepennywise.blogspot.com/">Prudence Pennywise</a>, Prudy shared one of her family favorites for making chicken tacos/quesadillas. This recipe uses chicken, tomatoes, brown sugar and some crushed red pepper---very tasty 4 ingredients! I have altered the recipe a bit to fit our family's taste! I have doubles the recipe and omitted some of the brown sugar. You can find Prudy's original recipe here: <a href="http://prudencepennywise.blogspot.com/2008/09/slow-cooker-sweet-and-spicy-chicken.html">Slow Cooker Sweet and Spicy Chicken</a><br /><br />Here is my version of the recipe:<br />2 lb. boneless, skinless chicken breasts<br />2 cans (14 ounce) petite diced tomatoes, undrained<br />1/3 cup brown sugar<br />1/2 to 1 teaspoon crushed red pepper flakes<br /><br />Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb some of liquid after it is shredded, just drain off what is left) Serve in tacos.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfT1VNy7ZBiItox2EC4ksOMN8MyfT1jWGGKUqqWg2ms7RbPDG9mErnqKCSYmo14bA5ROnayW8fiNsZK-hMsSyBSx7XdjYmpVIHr28IpvQTBC-eLAFNUHByecgsxrgIeePWtbEErHchgj_/s1600-h/DSC00054.JPG"><img id="BLOGGER_PHOTO_ID_5298670157383650642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfT1VNy7ZBiItox2EC4ksOMN8MyfT1jWGGKUqqWg2ms7RbPDG9mErnqKCSYmo14bA5ROnayW8fiNsZK-hMsSyBSx7XdjYmpVIHr28IpvQTBC-eLAFNUHByecgsxrgIeePWtbEErHchgj_/s400/DSC00054.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBba0SIFI8QpKY5VKlzouigg4F0g_YDGK6kbqNmAFyMKRVWm_A3VZSo7TgoOXLK_sYYT2GVObSmMSgvP0FYvg9f9isj3P8FL3Jn-3aFcjtH3V2fVLLP3Ne3m89ODRrSldvoLPuGPrkET7j/s1600-h/DSC00056.JPG"><img id="BLOGGER_PHOTO_ID_5298670164055705426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBba0SIFI8QpKY5VKlzouigg4F0g_YDGK6kbqNmAFyMKRVWm_A3VZSo7TgoOXLK_sYYT2GVObSmMSgvP0FYvg9f9isj3P8FL3Jn-3aFcjtH3V2fVLLP3Ne3m89ODRrSldvoLPuGPrkET7j/s400/DSC00056.JPG" border="0" /></a>Lorihttp://www.blogger.com/profile/00696569152905887225noreply@blogger.com0