tag:blogger.com,1999:blog-22193739970595101222024-03-21T16:22:59.955-04:00Fried Chicken and CheesesteaksA few years ago a Philly girl married a Southern boy she picked up online. Now she cooks a lot. And joined a CSA (Community Supported Agriculture). And bought WAY too much Tupperware, Pampered Chef, Le Crueset, Kitchenaid, Calphalon, and other kitchen toys.
She started canning, just because she could. She likes to experiment in the kitchen. Here are her not-too-profound thoughts.mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-2219373997059510122.post-33496733364936487362024-01-24T08:01:00.002-05:002024-01-24T08:01:16.378-05:00Mr. Tumnus Sour Cream Coffee Cake <p> Do you want your tea to be just like Lucy's first visit into the wardrobe? This was my take on an appropriate cake for a girl and a faun sharing a pot of tea. <br /></p><p> </p><p> </p><p>Grease a 13 x 9 pan, preheat oven to 350 </p><p><br /></p><p>In mixer bowl stir together: <br /></p><p></p><p>3 cups flour</p><p>2 cups sugar</p><p>4 tsp baking powder</p><p>1 teaspoon baking soda</p><p>1 tsp salt</p><p>freshly grated nutmeg</p><p>dash of mace <br /></p><p> </p><p>then mix in: <br /></p><p>2 cups sour cream</p><p>4 eggs</p><p> </p><p>Pour into 13 x 9 pan, then use mixer and beater:</p><p><br /></p><p>swirl: <br /></p><p>cream together </p><p>3/4 cup (1.5 sticks) butter, softened</p><p>3/4 cup brown sugar</p><p>2 Tablespoons cinnamon (I like to use some each of cassia and ceylon if you have two types on hand)</p><p>1 teaspoon cardamom </p><p>(any other warming spices you'd like)</p><p>put well creamed soft mixture into a zip-top bag, snip tiny corner of bag and swirl over the top of the cake. It will sink in during baking. </p><p><br /></p><p>Bake ~40 minutes, until tester comes out clean.</p><p><br /></p><p>If desired make a glaze: </p><p>2 cups powdered sugar</p><p>3 T milk</p><p>(dash of vanilla extract, almond extract or orange oil)</p><p><br /></p><p>Whisk well until liquid, then I use the whisk to drizzle lightly over warm cake. <br /></p><p> </p><p><br /></p>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-64970008314068473212023-11-01T18:08:00.005-04:002023-12-22T18:14:43.585-05:00Pimiento Cheese - Tavern Crock of Cheese<p> Adapted from the Colonial Williamsburg Chowning Tavern recipe to feed less than a tavern full of people </p><p><br /></p><p>mix together well: <br /></p><p>1 quart mayo</p><p>8 oz cream cheese, softened </p><p>1 T salt</p><p>1 T black pepper</p><p>1 tsp cayenne pepper</p><p>2 oz horseradish</p><p>1 oz Worcestershire sauce</p><p>1 T hot sauce (like Texas Pete)</p><p>1 lemon, zested and juiced </p><p>couple tablespoons chopped shallots or finely chopped sweet onion</p><p>~ 1/2 jar of roasted red peppers, drained and chopped</p><p><br /></p><p>stir in: <br /></p><p>1.5 pounds shredded cheddar cheese - I prefer a mix of yellow and white extra sharp cheddar, maybe with a bit of smoked cheddar or dubliner as well <br /></p><p> </p><p>Serve with crackers and/or veggie slices. Could easily be converted into a cheeseball. <br /></p><p><br /></p><p><br /></p>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-38570762484569254462023-10-24T06:37:00.001-04:002023-10-24T06:37:05.675-04:00Browned Butter Shortbread<p><br /></p><p>Brown and then cool 5 sticks of butter</p><p>soften 4 sticks of butter</p><p> </p><p> Preheat oven to 300<br /></p><p>Cream combined butter with 3 C brown sugar</p><p>Once well creamed (color light), add 10 cups of flour, 1 cup at a time</p><p><br /></p><p>Press into ungreased 1/2 sheet pan, as evenly as possible. use fork to pierce all over shortbread. </p><p><br /></p><p>Bake approx 50 minutes. Cut immediately, but do not try to remove from pan until completely cool.<br /></p><p><br /></p><p>Brew a pot of tea and enjoy! <br /></p>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-52138220545956605732022-12-12T11:20:00.000-05:002022-12-12T11:20:48.490-05:00Soft citrus sugar cookies<div><p> </p><p>A very soft sugar cookie, no rolling! </p><p> </p><p>Preheat oven to 350 (convection) <br /></p><p>Mix together: <br /></p><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="1" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1 1/4</span></span> <span class="wprm-recipe-ingredient-unit">cups</span></span><span class="wprm-recipe-ingredient-name"> sugar</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">zest of one lemon, one grapefruit, one orange</span></span></span></li></ul><p><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable"> </span></span></span></p><p><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">Cream sugar mixture with: <br /></span></span></span></p><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable"> 2 sticks butter, room temp<br /></span></span></span></li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable"></span></span></span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"></span>3/4 cup canola oil (yes really!)</li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;">3/4 cup powdered sugar</li></ul><p> With mixer whipping, sprinkle in: <br /></p><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="11" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/2</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">baking soda</span></li><li class="wprm-recipe-ingredient" data-uid="13" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/2</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">cream of tartar</span></li><li class="wprm-recipe-ingredient" data-uid="15" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/2</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">salt</span></li></ul><p><span class="wprm-recipe-ingredient-name"> </span></p><p><span class="wprm-recipe-ingredient-name">When that is WELL CREAMED (light color), add: <br /></span></p><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="17" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/4 cup orange juice</span></span></span></li><li class="wprm-recipe-ingredient" data-uid="17" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1 T vanilla</span></span></span></li><li class="wprm-recipe-ingredient" data-uid="17" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">dash of orange oil and/or bergamot oil, if you have it </span></span></span><span class="wprm-recipe-ingredient-name"></span></li><li class="wprm-recipe-ingredient" data-uid="19" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">3</span></span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span><span class="wprm-recipe-ingredient-name">large eggs</span></li></ul><span class="wprm-recipe-ingredient-name">Mix very well, then add one cup at a time: <br /></span><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="21" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">5 3/4</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> </span><span class="wprm-recipe-ingredient-name"> flour</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"></span></li></ul><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"></span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span></div><p></p><p><br /></p><p>This is a VERY wet fluffy dough. Drop using a 2 T scoop onto parchment on a baking sheet. They don't spread much. Spray the bottom of a small glass (or glass yogurt container) with oil, then into granulated sugar and flatten cookie. Repeat - dip in sugar - flatten a cookie - dip in sugar - flatten cookie ... </p><p>Bake 9-10 minutes until just before lightly browned edges to keep the cookies soft. Allow to cool on tray. </p><p><br /></p><p>Add a buttercream frosting from creaming: </p><p>2 sticks butter</p><p>5 cups powdered sugar</p><p>citrus fruit zest </p><p>1 T sour cream</p><p>yellow or orange food coloring, if desired</p><p>orange juice to texture <br /></p><div><p> </p></div>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-45643755843098054902022-12-12T10:54:00.000-05:002022-12-12T10:54:11.962-05:00Leah's Molasses Cookies<p> </p><div dir="auto">3/4 c shortening</div><div dir="auto">1 c sugar</div><div dir="auto">1/4 c molasses</div><div dir="auto">1 egg</div><div dir="auto"><br /></div><div dir="auto">2 tsp baking soda</div><div dir="auto">2c flour</div><div dir="auto">1 tsp cinnamon </div><div dir="auto">1/2 tsp cloves</div><div dir="auto">1/2 tsp ginger </div><div dir="auto">1/2 tsp salt</div><div dir="auto"><br /></div><div dir="auto">Sift
dry ingredients from soda to salt in a big bowl. Melt shortening in the
stove on low heat. Once melted, remove from heat and let cool a bit,
then add sugar/molasses/egg (I add the sugar first to cool down so the
egg doesn’t scramble). Add wet ingredients to dry and mix in the big
bowl. Chill for at least 30min, then roll into 1” balls and roll in
sugar. Place 2” apart on a well greased** cookie sheet and bake at 375
for 8-10min. </div><div dir="auto"><br /></div><div dir="auto"><br /></div>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-62051122870006759712021-12-20T07:10:00.005-05:002021-12-20T07:10:57.641-05:00Almond Blackberry thumbprints<p> preheat oven to 375<br /></p><p> Cream together:<br /></p><p>2 cups butter, softened</p><p>2 cups powdered sugar </p><p><br /></p><p>add: </p><p>6 egg yolks</p><p>2 T vanilla</p><p>2 teaspoon almond extract</p><p><br /></p><p>when well combined add: </p><p>2 C almond flour</p><p>3 C flour</p><p><br /></p><p>make cookie dough in 2 T size balls, roll in a half/half mixture of almond flour and granulated sugar. Use back of round 1/2 teaspoon to press an indent into top of cookie. Add tiny bit (1/2 tsp?) blackberry jam into each indent. Bake 11 minutes, until edges lightly brown. </p><p>Variation: make balls, but flatten with back of a glass, no indent, no jam. Sprinkle warm cookies with powdered sugar. <br /></p><p><br /></p>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-21238509724598261422020-12-14T12:28:00.000-05:002020-12-14T12:28:14.139-05:00Butterscotch Oatmeal Cookies - the ugliest cookie you'll ever love<p> </p><p>First prep 12 oz of Buttersworth original hard candies. Unwrap, put them in a gallon ziploc bag, put bag into an old pillowcase or fold into a dishcloth, and pound with a mallet or the bottom of a heavy sauce pan: <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPBIRcfWstAxI9o5e0ooaZ41oSOwer8m2WICDlp815k-v1zXOJWKgOF6wRsaiRqr08FmsuLgyNtRlQgkAy5R3nBvbLzgDmvOWBSC-BDsTArIpGB0OacP5UtNpCqW0ibamHkNawMQ9PybO/s2048/IMG_1199.JPEG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAge12cXGbBUclUs1k3cqXuuXMPNb_QOolYfGS5mUyOPe7aYAUijhM2cdjC1JtNKqokFoaxNwq6N2WuKJmwCdnmmIHiqjOWa7Yx2JddT5pK_LRfXUuRfNLKVcietSJPNtaCPUqZkWH8OmT/w150-h200/IMG_1196.JPEG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaVYt1Feazi8fsTPe35Ao4CGQT7RYNUZsq_gf5iDCL8QRcY0LBR-urRqQomSpzsa17hPvCQ4liJpqteF0F7BHmZd-wpF5m0KJJqfz4Z-GUV9q2XXQervKqEbPNzLmZD96Jug0a7MvAwkv/s2048/IMG_1197.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaVYt1Feazi8fsTPe35Ao4CGQT7RYNUZsq_gf5iDCL8QRcY0LBR-urRqQomSpzsa17hPvCQ4liJpqteF0F7BHmZd-wpF5m0KJJqfz4Z-GUV9q2XXQervKqEbPNzLmZD96Jug0a7MvAwkv/w151-h200/IMG_1197.JPEG" width="151" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhIswvEEprLogqMkIuZF2Jpe8Sir69LL-4Uu5i8NSpYNJZNcIBZLIwZRBCOY8e4kafoN5k6fcpXNCVM3Y2jUdfInPaLG9h30l1Be6VbM6PgIdPU7CZwLuugjnQNv-_E8DslkhgGKUrY35/s2048/IMG_1198.JPEG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhIswvEEprLogqMkIuZF2Jpe8Sir69LL-4Uu5i8NSpYNJZNcIBZLIwZRBCOY8e4kafoN5k6fcpXNCVM3Y2jUdfInPaLG9h30l1Be6VbM6PgIdPU7CZwLuugjnQNv-_E8DslkhgGKUrY35/w150-h200/IMG_1198.JPEG" width="150" /></a><br /><img border="0" data-original-height="2048" data-original-width="1536" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPBIRcfWstAxI9o5e0ooaZ41oSOwer8m2WICDlp815k-v1zXOJWKgOF6wRsaiRqr08FmsuLgyNtRlQgkAy5R3nBvbLzgDmvOWBSC-BDsTArIpGB0OacP5UtNpCqW0ibamHkNawMQ9PybO/w137-h183/IMG_1199.JPEG" width="137" /></div></div><br /><br /><p></p><p> </p><p> Preheat oven to 350 degrees<br /></p><p><br /></p><p><br /></p><p> Cream together: <br /></p><p> 2 sticks butter, at room temperature </p><p>1 cup brown sugar</p><p><br /></p><p>Then add: </p><p>2 eggs</p><p>1 T vanilla</p><p>1 tsp baking soda</p><p>1 tsp salt</p><p><br /></p><p>When well combined add in:</p><p>2 cups flour</p><p>1 cup rolled oats</p><p><br /></p><p>Then add: </p><p>12 ounces hard butterscotch candies (prepared as described)</p><p>Drop by the tablespoon onto parchment lined sheet pans, 3" apart. Small balls, socially distanced. These cookies seriously spread, y'all. </p><p>Bake ~10 minutes. If your oven is uneven, turn the pans halfway. </p><p>Let the cookies cool on their tray, undisturbed. Then store cooled cookies between layers of parchment. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xiNoGoe1T2ie7qv1G4zE-d5FBxrqcfaF5LkAVJ-maswhIoEgMwMxYfMKcd1ftSrzRXT28TUekbd2FuDd46eDnbgbm2We6GEiodWFzl44VxZfA9-4e10hcncVOQ9m2R8__jD56KmdWdRr/s2048/IMG_1205.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xiNoGoe1T2ie7qv1G4zE-d5FBxrqcfaF5LkAVJ-maswhIoEgMwMxYfMKcd1ftSrzRXT28TUekbd2FuDd46eDnbgbm2We6GEiodWFzl44VxZfA9-4e10hcncVOQ9m2R8__jD56KmdWdRr/s320/IMG_1205.JPEG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qlm-c4VJT-lgjcGf8dWEp9m1VgjFgx3jVaQcEXQvLmWaAsbxBjKD_hQtU6ZnAO_psNRMS2gAGOC6XskQnOCzbjQy4SbT0nyFzSC_OL9_vamU-qXhaMtkR6gOMXxm-i0oZr5h8KZ4Yrnw/s2048/IMG_1206.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qlm-c4VJT-lgjcGf8dWEp9m1VgjFgx3jVaQcEXQvLmWaAsbxBjKD_hQtU6ZnAO_psNRMS2gAGOC6XskQnOCzbjQy4SbT0nyFzSC_OL9_vamU-qXhaMtkR6gOMXxm-i0oZr5h8KZ4Yrnw/s320/IMG_1206.JPEG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQULc-rHht1UBTQkHxF2r1_ZsYmQv44Gqcw5ZTds-FhIUk7zxL3j99bM9If3zkk340PcmaGZMuXe_PRQbSgxa0CRWtRXi2jVX2mOfUBrw_KmoYweCBlxDmJgp4GoaUHranMU9JTzCgTlDJ/s2048/IMG_1208.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQULc-rHht1UBTQkHxF2r1_ZsYmQv44Gqcw5ZTds-FhIUk7zxL3j99bM9If3zkk340PcmaGZMuXe_PRQbSgxa0CRWtRXi2jVX2mOfUBrw_KmoYweCBlxDmJgp4GoaUHranMU9JTzCgTlDJ/s320/IMG_1208.JPEG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzkKrbjyvt3MhfEylzFLRDESPS8Qro9_xpcpdMGy3QIzAB4GYLk6-vomLRNlC5snuh2ateMPsBquVWDc_QnFoUqb1WzsTQX_2FEX38s-mT6fbSeNGggfliVpRPbwY3k68QhS0fYddhnTJ/s2048/IMG_1209.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzkKrbjyvt3MhfEylzFLRDESPS8Qro9_xpcpdMGy3QIzAB4GYLk6-vomLRNlC5snuh2ateMPsBquVWDc_QnFoUqb1WzsTQX_2FEX38s-mT6fbSeNGggfliVpRPbwY3k68QhS0fYddhnTJ/s320/IMG_1209.JPEG" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-62078262635011497192019-10-14T07:16:00.003-04:002019-10-14T07:33:40.221-04:00Honey yeast rolls <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbPxTYGWPoS9Q3jPCbXshmeCjGitANok4b7eTmP2azGKfZazB8yQfZNZWeW72vBivHOmPkqtOda6zsRcfND7tLap6KuS0Eyi3xOxEn006RVmekF5yCS-emSNv8Y8Ru-Mo1ncfql1OqYWr/s1600/Photo+Oct+13%252C+6+52+46+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbPxTYGWPoS9Q3jPCbXshmeCjGitANok4b7eTmP2azGKfZazB8yQfZNZWeW72vBivHOmPkqtOda6zsRcfND7tLap6KuS0Eyi3xOxEn006RVmekF5yCS-emSNv8Y8Ru-Mo1ncfql1OqYWr/s320/Photo+Oct+13%252C+6+52+46+PM.jpg" width="320" /></a></div>
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<br />
<br />
<br />
Mix in bottom of stand mixer bow:<br />
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">warm tap water</span></li>
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">oil</span></li>
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sugar</span></li>
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">yeast</span></li>
</ul>
<span class="wprm-recipe-ingredient-name"> Let proof (get big and frothy) for a few minutes</span><br />
<span class="wprm-recipe-ingredient-name"><br /></span>
<span class="wprm-recipe-ingredient-name">beat together:</span><br />
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">salt</span></li>
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">egg</span> <span class="wprm-recipe-ingredient-notes"></span></li>
</ul>
<span class="wprm-recipe-ingredient-notes">add egg, salt and butter in with yeast mixture, mix </span><br />
<ul>
<li><span class="wprm-recipe-ingredient-notes"> </span><span class="wprm-recipe-ingredient-notes"> </span><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">softened butter</span></li>
</ul>
<br />
<span class="wprm-recipe-ingredient-name">Start adding bread flour, 1 cup at a time. You want a dough that is not sticky. </span><br />
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"> <span class="wprm-recipe-ingredient-amount">3 to 4</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">bread flour</span><span class="wprm-recipe-ingredient-notes"><br /></span></li>
</ul>
<br />
<span class="wprm-recipe-ingredient-notes">Let stand mixer knead for about 10 minutes. Let stand for a couple minutes, then turn on for a few seconds to beat down. </span><br />
<br />
<span class="wprm-recipe-ingredient-notes">Meanwhile grease the bottom of two 8" square pans (or one 13 x 9 or two pie plates). Divide dough into 18 balls, 9 per pan. Preheat oven to 400. Cover with a warm towel and allow to proof for 20-30 minutes. </span><br />
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<span class="wprm-recipe-ingredient-notes">Brush top of each roll with a bit of cream mixed with honey. </span><br />
<br />
<span class="wprm-recipe-ingredient-notes">Bake for about 12 minutes, until lightly brown on top. </span><br />
<br />
<span class="wprm-recipe-ingredient-notes">Serve with bean and bacon soup (or any other yummy, warm dinner!) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHjgPjaapWbkQCvlddJ6hzZh_JSCVDW5ft0ZsSmxKMwyCMwhH-Ltt1sEfDu_aHafWYodysLVjShKnxPPRFR0kIwjtX4ZCdO28HEX5caq8t41icmhgHFGwd_U5YpOfKtkjL2nMLqSz7k_b/s1600/Photo+Oct+13%252C+6+52+50+PM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHjgPjaapWbkQCvlddJ6hzZh_JSCVDW5ft0ZsSmxKMwyCMwhH-Ltt1sEfDu_aHafWYodysLVjShKnxPPRFR0kIwjtX4ZCdO28HEX5caq8t41icmhgHFGwd_U5YpOfKtkjL2nMLqSz7k_b/s200/Photo+Oct+13%252C+6+52+50+PM.jpg" width="200" /></a><span class="wprm-recipe-ingredient-notes"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVmfyme1T66I1mvMXJCJ3uN5KyeMG9ZxxJzvpj4NAiJOSlQHpJZHQxi4iGcEjONnVgOIMo79TxgyZP2fRCP-1U8xpvYhlzyP7tgzk_4jIntrNglOKaMkDSG-upSH19SKf-DCJQB41zDRn/s1600/Photo+Oct+13%252C+7+05+23+PM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVmfyme1T66I1mvMXJCJ3uN5KyeMG9ZxxJzvpj4NAiJOSlQHpJZHQxi4iGcEjONnVgOIMo79TxgyZP2fRCP-1U8xpvYhlzyP7tgzk_4jIntrNglOKaMkDSG-upSH19SKf-DCJQB41zDRn/s200/Photo+Oct+13%252C+7+05+23+PM.jpg" width="200" /></a></div>
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<span class="wprm-recipe-ingredient-notes"><br /></span>mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-55768042483484813582019-02-13T16:09:00.001-05:002019-02-13T16:09:30.075-05:00Deepest Darkest Chocolate Pudding <br />
When only the chocolatiest will do .. <br />
<br />
<br />
First prep 12 ounces of dark chocolate - break into small pieces or coarsely chop. I used 85% dark from Aldi. <br />
<br />
<br />
<br />
Lightly whisk together in a large pot (I use my 7 qt dutch oven):<br />
<br />
3 cups white sugar<br />
1 cup cocoa powder<br />
1 tsp salt<br />
3/4 cup corn starch<br />
<br />
<br />
<br />
Mix in:<br />
<br />
12 egg yolks<br />
1/2 gallon (8 cups) whole milk<br />
<br />
<br />
Slowly heat on stove, stirring almost constantly until it starts to thicken. This will take 12-15 minutes. When it starts to thicken turn off the heat, still stirring. <br />
<br />
Add: <br />
<br />
2 Tablespoons vanilla<br />
prepared 12 ounces of dark chocolate<br />
<br />
Mix chocolate into pudding mixture and let it sit a minute, then whisk until combined. <br />
<br />
Add in:<br />
<br />
1 stick butter, cut into 8-10 pieces. Whisk until smooth and shiny. <br />
<br />
Scoop pudding into cups - I ended up with 38 servings. This also works well as a pie filling for chocolate pie. <br />
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Serve garnished with whipped cream and a raspberry if you wanna get fancy! mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-79684985486514395592018-11-16T20:05:00.002-05:002018-11-21T16:53:56.391-05:00Brown Butter Half Sheet Blondies<br />
Grease or spray a half sheet pan. Preheat oven to 350. <br />
<br />
<br />
1 stick butter, browned<br />
<br />
2 sticks butter, melted<br />
<br />
<br />
<br />
Mix together dry ingredients in an extra large bowl:<br />
<br />
3 cups flour<br />
<br />
2 tsp baking powder<br />
<br />
1 tsp salt<br />
<br />
<br />
<br />
Combine browned and melted butter, stir in:<br />
<br />
3 cups brown sugar<br />
<br />
then: <br />
2 Tablespoons vanilla extract<br />
4 eggs<br />
<br />
Gently mix wet ingredients into the dry ingredients, then stir in:<br />
<br />
1 cup walnuts, coarsely chopped (I accomplish this by putting nuts into a gallon ziploc bag and taking out my frustration with the bottom of a heavy saucepan!)<br />
<br />
Spread on prepared half-sheet pan. Bake approximately 25 minutes until lightly golden brown. <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-37339272729878957202018-05-28T09:18:00.002-04:002019-02-03T09:58:15.670-05:00Cold Oven Pound Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0YEFKzKdxEhYhs6eVjkRvDPmiQRNqTna2e1jzgcs67gmGcqOtC2KH1SGDaO-Z15p9IDIwFp4m9FuJUQK2kjX9dg8WBWTiY6UvpIFRB3Ow-BksboEbeBHk_pAEUv2-xlXDlo0opvp9NvP/s1600/IMG_1978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0YEFKzKdxEhYhs6eVjkRvDPmiQRNqTna2e1jzgcs67gmGcqOtC2KH1SGDaO-Z15p9IDIwFp4m9FuJUQK2kjX9dg8WBWTiY6UvpIFRB3Ow-BksboEbeBHk_pAEUv2-xlXDlo0opvp9NvP/s320/IMG_1978.JPG" width="320" /></a></div>
<br />
<br />
A beautiful, buttery, understated pound cake. Elegant with an afternoon cup of Earl Grey. Perfect with sliced strawberries and whipped cream. <br />
<br />
<br />
cream together:<br />
<br />
3 sticks butter, softened<br />
3 cups white sugar<br />
<br />
<br />
meanwhile mix together:<br />
6 eggs<br />
1 T vanilla extract<br />
(dash of orange or other citrus oil, optional)<br />
1 tsp salt<br />
1/4 cup sour cream, 3/4 cup milk<br />
<br />
mix liquid into creamed butter/sugar.<br />
<br />
mix in 3 cups flour until just combined.<br />
<br />
<br />
Pour into two loaf pans lined with parchment paper. Place in oven and turn oven to 325. It took mine about 90 minutes, but start checking at 75 minutes - see if a knife inserted in center comes out clean. <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-77031936054719500972017-10-19T19:17:00.002-04:002017-11-22T07:15:00.990-05:00Harvest Rice<br />
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<br />
<br />
3 1/3 cups jasmine rice<br />
6 cups <a href="http://friedchickenandcheesesteaks.blogspot.com/2008/10/101-chicken-stock.html" target="_blank">chicken stock</a><br />
1 12oz bag frozen chopped butternut squash<br />
large handful (about 1/2 cup) of craisins / dried cranberries<br />
1/2 an apple sliced<br />
dash of salt (depending on the salt level of your stock/broth) <br />
<br />
<br />
<br />
First, you must get up at 6:30and slice about ten apples for the homeschool group. Make sure you save about half an apple from the kids lunch, then bring it home, let it age on the counter for about two hours, and then chop finely for the rice. (or you could just chop an apple, skin on, but what fun is that??)<br />
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Throw ingredients into Instantpot, stir exactly four times (ok, it doesn't matter) and hit "rice" button. mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-86370889046873526052017-09-09T11:36:00.000-04:002017-09-09T11:36:00.894-04:00Pumpkin gingerbread cakeA variation on the Pioneer Woman's Pumpkin cake - more spices, added blackstrap molasses, doubled the recipe for two 13 x 9 (two potlucks same weekend), and adjusted to use one large can of pumpkin:<br />
<br />
- preheat oven to 350, prep two 13 x 9 pans - grease or spray them with cooking spray <br />
<br />
- fill and start tea kettle <br />
<br />
- Melt 1 pound of butter<br />
<br />
stir in:<br />
<br />
1 29oz can pumpkin puree<br />
<br />
add:<br />
2 Tbs blackstrap molasses<br />
1 Tbs cinnamon<br />
1 Tbs ginger<br />
1/2 tsp ground cloves<br />
1/2 tsp ground allspice<br />
1 tbsp vanilla<br />
some freshly ground nutmeg<br />
(would have added the cardamon if I found it quick)<br />
<br />
stir in:<br />
<br />
1 3/4 C boiling water<br />
<br />
<br />
<br />
meanwhile whisk together in a big bowl:<br />
4 cups flour<br />
4 cups sugar<br />
4 tsp baking soda<br />
<br />
<br />
and in a small bowl mix:<br />
1 cup plain kefir (or milk with a bit of sour cream or plain yogurt equaling 1 cup)<br />
4 eggs <br />
<br />
<br />
Fold it all together the give up and get out your hand mixer until blended (this is cake! not too much mixing!). <br />
<br />
Divide batter between the two pans, bake for about 35 minutes. <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-77541683486461028232017-09-05T18:18:00.001-04:002017-12-10T11:35:42.945-05:00Mushroom Risotto(at the moment this is just notes for me ... I'll try to expand soon)<br />
<br />
Per 1 lb box of risotto:<br />
<br />
olive oil & butter, add risotto<br />
<br />
3/4 cup white wine<br />
dash of Worcestershire sauce<br />
bit of saffron<br />
<br />
1 small or 1/2 large onion, sauteed<br />
4 portabello mushrooms, chopped and sauteed<br />
<br />
4 cups broth (chicken and mushroom if possible)<br />
<br />
7 min manual, wait 5+ min before you release<br />
<br />
1.5 cups/Parmesan mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-9431968442123419922017-09-04T09:30:00.000-04:002017-09-04T09:30:29.420-04:00Banana Carrot Oatmeal MuffinsAs we dive into a new school year, quick breakfasts are a big help for busy mornings. I made a BIG batch and wrapped most individually for the freezer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBDIbwD9tN_lvs3b1qHxynQ5-QA6RyJrNxgTNZDp3XJReh6eUrGGGIpk7yZWMaFZ_ttzSBIc1ZbkWRDS7QReGdnbOYRMSBd9HsArKSYAI3ZoxZQws4GEeEQf4yX8cMyq74ZFfO1-6sYzP/s1600/IMG_5602.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBDIbwD9tN_lvs3b1qHxynQ5-QA6RyJrNxgTNZDp3XJReh6eUrGGGIpk7yZWMaFZ_ttzSBIc1ZbkWRDS7QReGdnbOYRMSBd9HsArKSYAI3ZoxZQws4GEeEQf4yX8cMyq74ZFfO1-6sYzP/s200/IMG_5602.JPG" width="150" /></a> </div>
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3 sticks butter, softened</div>
4 cups sugar (I did 2 white, 2 brown)<br />
1 tsp salt<br />
1/2 tsp cloves<br />
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1/4 tsp allspice </div>
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3 T ginger (yes tablespooon)</div>
1 teaspoon cinnamon<br />
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6 eggs<br />
1 Tablespoon baking soda<br />
2 teaspoon baking powder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-llYvGz0XSVaEXbeHwJKBGoKs2x-z3piB0JBpbdOwSGehm-rKNVUkzyfZp74T6n5bHp-ZmaMDKxncO951OEJF1FJB0VWWkon3B20q_cLhWOJacZOgs48nctntNGPxVq5SluxoJ9j4H6e/s1600/IMG_5594.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-llYvGz0XSVaEXbeHwJKBGoKs2x-z3piB0JBpbdOwSGehm-rKNVUkzyfZp74T6n5bHp-ZmaMDKxncO951OEJF1FJB0VWWkon3B20q_cLhWOJacZOgs48nctntNGPxVq5SluxoJ9j4H6e/s200/IMG_5594.JPG" width="150" /></a><br />
10 super ripe bananas, smooshed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAktFx9kPOcKUHZ2vvsCY79zxMJKiYcpCesslNPbtYjzBP2kiELISM28nBULDwau3ynvhFL8sxR7Lu_zuYUED8Fw0_Fl7UN27ZG68gb0msgrTNncyt7pGh6H92aVTzLptFsEkQOcoOiQeH/s1600/IMG_5595.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAktFx9kPOcKUHZ2vvsCY79zxMJKiYcpCesslNPbtYjzBP2kiELISM28nBULDwau3ynvhFL8sxR7Lu_zuYUED8Fw0_Fl7UN27ZG68gb0msgrTNncyt7pGh6H92aVTzLptFsEkQOcoOiQeH/s200/IMG_5595.JPG" width="150" /></a><br />
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2 carrots, grated<br />
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1 1/2 cups plain kefir* <br />
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* or buttermilk, or milk and a little sour cream or a mix of milk and plain yogurt or even just milk ... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOdIQYOv3vkaO_-wxHiK3L4n1NhnDhfBgcQk42uQvDQ698FVcbDpxTfpP5SP0K416z4D1XdzVTuKIQTrDb_wOY6dbaS4k3CZswuJMk6S3_0BNKObww8sajfnDEKBJBtZJ6xOqU1mGvvz4/s1600/IMG_5596.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOdIQYOv3vkaO_-wxHiK3L4n1NhnDhfBgcQk42uQvDQ698FVcbDpxTfpP5SP0K416z4D1XdzVTuKIQTrDb_wOY6dbaS4k3CZswuJMk6S3_0BNKObww8sajfnDEKBJBtZJ6xOqU1mGvvz4/s200/IMG_5596.JPG" width="150" /></a>2 cups rolled (old fashioned) oats<br />
4 1/2 cups all purpose flour <br />
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Cream together butter, sugar, spices and baking soda/powder. Add eggs, then bananas, then kefir. Mix in grated carrots. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX4flzm0JgNmUrrmGJxDUX167s94lTnZRRVVe95WF71mnprFBZlFKtI0PHMdNo416h1o600Z9JsPfFS938a9uJbqwEiYJ8KjxePVP9NuPFSv5kh8Ox72QRTdc0FOMGBrlITK6gziukSpl/s1600/IMG_5598.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX4flzm0JgNmUrrmGJxDUX167s94lTnZRRVVe95WF71mnprFBZlFKtI0PHMdNo416h1o600Z9JsPfFS938a9uJbqwEiYJ8KjxePVP9NuPFSv5kh8Ox72QRTdc0FOMGBrlITK6gziukSpl/s200/IMG_5598.JPG" width="150" /></a>Then mix in flour and oats WITH A LIGHT HAND. Scoop into muffin papers - these are "medium" tulip papers, and my overflowing scoop was probably 3 oz. Sprinkle with raw sugar if you can find yours ... <br />
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Bake at 425 for 10 minutes, then about 25 minutes at 350. The hot oven start helps give them better lift and a slightly crunchy top. <br />
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40 yummy muffins for my freezer and busy mornings! <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-42260142788942872822017-08-20T13:43:00.001-04:002017-08-20T13:45:31.177-04:00When life gives you lemons ... or prematurely thawed blueberries: Blueberry Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iiLf3YK1tPV4zulyJXEXsTFnbY9xEBIT8pR2Pw-gMFCEpikJ3otB17nd07IXj-yiFXrYUpF20KBd-v7EA0ufiSbZXi2EN9GHrYUwz3oHUiFVxZnNvyrsG_CiwlczRW1bTDcuauodt6IZ/s1600/IMG_5454.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iiLf3YK1tPV4zulyJXEXsTFnbY9xEBIT8pR2Pw-gMFCEpikJ3otB17nd07IXj-yiFXrYUpF20KBd-v7EA0ufiSbZXi2EN9GHrYUwz3oHUiFVxZnNvyrsG_CiwlczRW1bTDcuauodt6IZ/s320/IMG_5454.JPG" width="240" /></a><br />
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Life with three kids gets interesting. Someone, probably someone with the same last name, left the freezer open a little bit ... enough that the ice bucket had chilled water and most of the food thawed. Including a whole quart of New Jersey blueberries frozen for a winter pie. I also had three ready-for-baking overripe bananas. So I decided the only course of action (besides tossing thawed meat and cleaning the freezer) was to make muffins - a LOT of muffins:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC62C4riJ7AS5vjbLpyOXOt5BpiYgEHZyMmTK6BMQoKVXHUjNWm1wEFHntEfqtOLb-rH1gL64yJmD7usIAfIt6G3ioZ_j6BfhbOpfmPnMto7sINwAXhMrc4ER_NRNUDi-M4SY8dHIelAx/s1600/IMG_5453.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC62C4riJ7AS5vjbLpyOXOt5BpiYgEHZyMmTK6BMQoKVXHUjNWm1wEFHntEfqtOLb-rH1gL64yJmD7usIAfIt6G3ioZ_j6BfhbOpfmPnMto7sINwAXhMrc4ER_NRNUDi-M4SY8dHIelAx/s320/IMG_5453.JPG" width="240" /></a>Melt (or better yet<a href="http://www.thekitchn.com/basic-techniques-how-to-brown-77018" target="_blank"> brown</a>!) a two sticks of butter. Stir in three mushed overripe bananas. Cool a little bit then stir in 1 1/2 cups of milk and a cup of sour cream, then 5 eggs, 1 Tablespoon <a href="http://friedchickenandcheesesteaks.blogspot.com/search/label/vanilla%20extract" target="_blank">vanilla</a> and if you have it on hand a dash of <a href="https://www.amazon.com/Boyajian-Orange-Oil-Pure/dp/B000FRSTAG/ref=pd_sbs_325_2?_encoding=UTF8&pd_rd_i=B000FRSTAG&pd_rd_r=0DHQZ4ER31FAP4D3M0E3&pd_rd_w=zllWd&pd_rd_wg=XVPH7&psc=1&refRID=0DHQZ4ER31FAP4D3M0E3" target="_blank">orange oil</a>. Then add one cup of brown sugar and one cup of white sugar. <br />
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In a separate bowl measure 7 cups of flour, 1 teaspoon salt and 3 Tablespoons of Baking powder (YES TABLESPOONS) and mix together<br />
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Stir liquids and dry ingredients together in whichever bowl is very large. <br />
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I was using these new muffin papers, which allow me to make taller muffins in standard muffin tins. Scoop about 3oz of batter into each muffin paper. Sprinkle each LIBERALLY with sparkling sugar or raw sugar for a bit of a crispy top. This made 31 large muffins. (Most of which I wrapped individually in foil once cool - and into the freezer they hopped!) <br />
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Bake at 425 for about ten minutes (so they rise and get a nice crispy crust), then lower temp to 350 until cooked through. <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com2tag:blogger.com,1999:blog-2219373997059510122.post-80264560167541699672017-03-02T17:04:00.000-05:002017-03-02T17:04:08.616-05:00Chicken Salad w/ golden raisins in a mustard vinaigrette dressing<br />
A most excellent addition to a late Winter or Spring Brunch menu. It's a lighter chicken salad - no mayo or dairy in the dressing - so pairs well with a buttery croissant. Serve a scoop in the center of a strawberry and pecan salad or just with some saltines for a quick lunch. <br />
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1st: <a href="http://friedchickenandcheesesteaks.blogspot.com/2008/10/101-roast-chicken.html">roast two chickens</a> (or grab a rotisserie from Wegmans or Costco or your favorite place)<br />
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2nd: make the dressing:<br />
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1 Tablespoon <a href="https://www.thespicehouse.com/garlic-powder-roasted">roasted garlic powder</a><br />
1/2 teaspoon rosemary powder or some chopped FRESH rosemary. (if you only have dried needles skip them)<br />
1 tsp dried chives<br />
1 tsp dried savory<br />
2 tsp dried thyme<br />
1 tsp salt<br />
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1/4 C toasted dry onion pieces OR one large sweet onion, chopped and caramelized<br />
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Add enough water to reconstitute the dried herbs (and onions if applicable)<br />
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add: <br />
1 cup whole grain dijon mustard<br />
3/4 cup honey<br />
1/2 cup red wine vinegar<br />
1/4 cup olive oil<br />
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Pick the meat off the chicken. (Save the skin and bone for stock if you'd like!) <br />
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Place whatever is left after the 11 month gets her fill while you're picking into your stand mixer:<br />
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whirl for 2-3 minutes until shredded.<br />
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With a spoon, mix in 1 pound of golden raisins. Stir in dressing. <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-31287711717000054522017-02-11T13:17:00.000-05:002017-02-16T12:32:08.451-05:00What the Yankee girl learned attempting biscuits<br />
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So Philadelphia, the home of my youth and my home again now, has a rich culinary heritage. Pies and chicken and veggies from the Pennsylvania Dutch influence. Breads and salamis and cheeses from the multiple European influences. Soft Pretzels from German immigrants. And of course spectacular pizza, pasta, hoagies and cheesteaks on every block, normally by 2nd or 3rd generation of family ownership with a Greek or Italian surname. What you don't find too often here ... BISCUITS. But I married a man of Southern heritage, South Carolina to be precise, and I decided 2017 would be the year of the biscuit. <br />
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A few things I've learned:<br />
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1) Self rising flour expires. Of course in most cases if flour is in a Tupperware canister it doesn't really go BAD ... so I didn't worry about how old mine might be. (only later I realized it was probably bought for my mother in law's visit when she made us her spectacular fried chicken ... before my first 1st grader WAS BORN). But that's a lot of words to say that the self rising flour or baking powder should be younger than kindergarten eligible. <br />
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Attempt number 1 had pretty good flavor but didn't rise AT ALL. Hockey puck, anyone?? <br />
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2) When biscuit recipes say to "roll" the dough with a rolling pin they don't mean as thin as gingerbread dough. And yes, it took me TWO pans baked before I realized WHY they weren't tall enough: I was rolling the dough WAY too thin. My husband remembered the dough being TALLER than the biscuit cutter back when his mom made homemade biscuits ... AH HA!<br />
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Attempt 2.1: flaky, some rise, too short. <br />
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So I still had half the dough and made it much much taller when I rolled it. These ones were good!<br />
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3) hexagon biscuit cutters are great! <br />
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4) a heavy duty lasagna/cheesesteak type spatula is PERFECT for cutting the cold butter: <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvXmFUh3JfDcqLCDqMpqrD05HiQigtYw9pg9gzeBcOTRszQeicXurPemO0zdmbCpW6bF6zf_P3jGC1pqXupC0C2lqqDTe9vrEBWenwDu2OiWKMKHZnao4LKAYYysSh2G4SYrUQbuigdCB/s1600/IMG_0990.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppq-ssI4ioMTJM8EDMLnYp1Uw-a94H3XBiuKALRZhcckJMzoDHg1Msl1EvXm5BwstqtJxbkOWn5b7msvzTOB6JSEeXo81DWkuTUz5HU_EoO3X4wAJ3HSznIokfDHHjdLIHSI4JY8syywH/s1600/IMG_0993.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppq-ssI4ioMTJM8EDMLnYp1Uw-a94H3XBiuKALRZhcckJMzoDHg1Msl1EvXm5BwstqtJxbkOWn5b7msvzTOB6JSEeXo81DWkuTUz5HU_EoO3X4wAJ3HSznIokfDHHjdLIHSI4JY8syywH/s200/IMG_0993.JPG" width="150" /></a><br />
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<<< slice longwise down the stick, rotate 90 degrees, and slice again<br />
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<<< see how the hexagon cutters leave no waste between biscuits? <br />
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5) it's highly annoying to get your hands clean enough to take pictures in the middle of making biscuits<br />
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6) when in doubt, for any food picture, add a small jar with some jam ;) <br />
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recipe:<br />
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into bowl of food processor:<br />
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4 1/2 cups all purpose flour<br />
1 1/2 T baking powder <br />
1 T kosher salt<br />
1 T sugar<br />
... pulse a couple times<br />
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Add:<br />
4 sticks COLD (1 pound) butter, cut into small bits (next time I do half lard)<br />
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... pulse 3 quick pulses. DO NOT OVERMIX<br />
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mix in a 2 cup measure or small bowl:<br />
1 1/2 cup plain kefir (my yankee sub for buttermilk)<br />
1/2 cup heavy cream <br />
2 eggs<br />
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Mix into flour/butter mixture, again a few quick pulses. Let dough sit covered in a cool kitchen (my back section is in the 50s during winter) or in fridge for about 1/2 hour. Set oven to 400 degrees. <br />
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Liberally sprinkle a clean dry counter (cool stone is great for this), then sprinkle top with flour and flour your hands and flour your rolling pin and flour the floor (ok, that part is optional, but I always do!). Gently/quickly/barely roll out the dough - but this isn't cookies, so it should still be quite thick! Use a straight sided drinking glass or biscuit cutter to cut biscuits, place them on pan an ungreased sheet pan. Bake 12-14 minutes.<br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-60650725444733876072017-02-05T16:08:00.001-05:002017-02-05T16:08:33.500-05:00Creamy three-mushroom bisque with buttery garlic croutons<br />
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My husband asked recently about a mushroom soup, so when I was at the grocery store recently I picked up a big package each of sliced baby portabellas and sliced white button mushrooms. This their story. <br />
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1st, starting yesterday, <a href="http://friedchickenandcheesesteaks.blogspot.com/2008/10/101-roast-chicken.html">roast a chicken</a> and make <a href="http://friedchickenandcheesesteaks.blogspot.com/2008/10/101-chicken-stock.html">stock overnight</a> from the bones. WHAT? You didn't want to roast a chicken just to make mushroom soup? Ok. In that case you'll need about 1.5 quarts of chicken or veggie broth. <br />
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Rinse the mushrooms well, while your soup pot or dutch oven heats with a turn of olive oil. Add the mushrooms, cover and let them cook down. Stir once in a while. <br />
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Meanwhile crush up a good handful of a more flavorful dried mushroom into some hot stock. I had dried porcinis on hand, but there are lots of different ones available. <br />
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Once the mushrooms are cooked, pull out a cup or so into a bowl (for garnish) and in the pot with the remaining mushrooms add about 1 1/2 quarts of chicken broth, some dried onion (or sautee a chopped fresh one), some garlic powder, thyme, ground black pepper, nutmeg and about a cup of white wine. A dash or two of Worcestershire sauce is good too. Let it all simmer for 30-60 minutes. <br />
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Then use your immersion blender to puree well, taste to see if you need more salt, then add about a cup of half and half or cream. (No immersion blender? Food processor or blender will also work, but be careful with hot soup and it takes up more room in the dishwasher)<br />
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Serve garnished with croutons and the reserved mushrooms. <br />
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Goat cheese (chevre), more cream, cream fraiche, bread crumbs ... all other good garnish choices! <br />
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Happy Souper Bowl Day <br />
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mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-77419495956383757902016-12-17T07:54:00.000-05:002016-12-17T07:54:54.609-05:00Creamy Crab Dip - Irish Pub style <div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
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2 blocks of cream cheese, softened<br />
about 1/2 cup mayo<br />
about 1/4 cup sour cream<br />
large splash of lemon juice<br />
splash of worcestershire sauce<br />
1 T prepared horseradish<br />
1 T prepared mustard (dijon or stoneground preferred)<br />
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1/2 cup grated parmesan or romano, plus a few tablespoons more for sprinkling<br />
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1 can (16 oz) crab meat - claw meat is fine <br />
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Mix the ingredients above, then spread in a casserole dish. Sprinkle w/ cheese, then bake at 350 until hot and bubbly - about 40 minutes. (nothing raw, so you're just heating/melting - so oven temperature is flexible if you're also heating something else)<br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-48027844885471013612016-11-23T13:12:00.003-05:002016-11-23T13:32:34.138-05:00Savory Rosemary Shortbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiRf2wfDe6QPEd8MWwctqQfE7x6QHwbgpPKyGO8UoXrS-VbVQhsjK2eip-QsbLxjUjo4t6wGpt93xMGeTLCoAQ64q8hFIfAGSaY2mycE87-6d_3bj9Wlu_rza53ePiedUBMWv2CDCu9tE/s1600/IMG_9602.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiRf2wfDe6QPEd8MWwctqQfE7x6QHwbgpPKyGO8UoXrS-VbVQhsjK2eip-QsbLxjUjo4t6wGpt93xMGeTLCoAQ64q8hFIfAGSaY2mycE87-6d_3bj9Wlu_rza53ePiedUBMWv2CDCu9tE/s320/IMG_9602.JPG" width="320" /></a><br />
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A successful experiment today! I wanted to make a savory rosemary shortbread to accompany the cheese tray for tomorrow (Thanksgiving). <br />
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Preheat oven to 300. Line baking pan w/ parchment paper. (13 x 9 or 8 x 8)<br />
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In food processor, (double it, processing in two batches for a 13 x 9 pan, or just this for a 8x8 one):<br />
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2 cups all purpose flour<br />
1 tsp salt<br />
leaves only from a few sprigs of rosemary<br />
some fresh thyme<br />
1T minced toasted onion<br />
1/2 cup sugar<br />
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then after that is well blended (maybe a minute?), add:<br />
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2 sticks butter<br />
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pulse until blended. Dump into prepared pan. <br />
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Repeat all ingredients again, in same order, if making a 13 x 9 pan. Press into pan, and then use parchment paper to gently round the edges back onto the dough (vs having bits of dough stuck to the parchment). Bake for approximately 75 minutes of spectacular scent. Cool about ten minutes and then use the parchment paper to pull the shortbread out onto a cutting board - cut while still warm. <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-38914369299232172532016-08-22T09:28:00.003-04:002016-08-22T09:28:32.536-04:00Leftovers: reheating meatWant to reheating leftover pork loin or beef roast? For a crowd? Without making beef jerky? Try this. <br />
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Slice the roast as thinly as you can, and place the slices in a glass pie plan. Add some type of fearful liquid (broth, gravy, stock, au ju, etc). If you happen to have some sauteed mushrooms, carmelized onions or the like, even better. <br />
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Cover tightly with foil and place in a low or warm oven. (anything 400 or lower - throw it in while you cook something else if appropriate). Heat until warm.<br />
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Your leftovers just might be better than the first serving! <br />
<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-56642047667696084882016-02-12T16:56:00.002-05:002016-02-12T16:56:54.328-05:00Peanut Butter Breakfast Cookies<br />
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I wanted to develop a quick, high nutrient, HIGH PROTEIN and whole grain breakfast cookie for those busy mornings ... note this isn't a diet item, but more of a trying to eat something to stick with me on days I really don't feel like eating / don't have time. <br />
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Cream together until much lighter in color:<br />
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1 pound (2 cups) Jif creamy peanut butter<br />
1 stick butter, softened<br />
1/2 cup white sugar<br />
1 cup brown sugar<br />
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add: 5 large eggs, mix well<br />
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then add:<br />
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1/2 cup cocoa powder<br />
1 cup whey protein powder (unsweetened)<br />
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When well mixed, add:<br />
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3 cups rolled oats<br />
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then:<br />
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1 cup chocolate chip cookies<br />
1 cup peanut butter chips<br />
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Scoop with a one ounce (2 Tbsp) scoop onto parchment paper - I put 8-9 each on a half sheet pan, but apparently they could have been spaced a bit closer. Bake at 35- for about 12 minutes. <br />
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I got 52 cookies with the one ounce scoop - nutrition info per cookie: 165 calories, 9g fat, 8g protein, 16 g carbs, 2g fiber <br />
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-78024589038376084382015-12-21T18:50:00.001-05:002015-12-21T18:50:33.906-05:00MeatloafIt ain't fancy, it ain't show off food, it won't demonstrate your great talent in the kitchen ... but meatloaf, if done well, is very satisfying, budget friendly, and easy to make more to feed a crowd. AND, at my house, the kids will eat it without complaint, threats or bribes! <br />
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Meatloaf is pretty flexible, so if you have a bit of spaghetti sauce, a grilled zucchini or a sauteed onion leftover, you can dice it small and throw it in ... but outside of that, my approximate recipe, per pie plate (though I always make at least two at a time):<br />
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Mix together:<br />
- 1 C ketchup<br />
- 1 packet onion soup mix (I use Wegmans store brand to avoid the MSG in the big name brand)<br />
- a couple tablespoons worcestershire sauce<br />
- mushrooms - either a few diced button mushrooms, leftover sauteed mushrooms, a diced large portabella, or rehydrated dried mushrooms<br />
- 1 egg<br />
- good dash of salt <br />
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then add a cup of rolled oats (haha - whole grain meatloaf)<br />
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When that is all mixed, add:<br />
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~ 1.25-1.5 pounds of 80/20 ground beef<br />
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Mix it all in (hands are easiest for this), then form loosely into a lump in a 9" pie plate. I then drizzle liberally with ketchup on the top. Bake until 160 on meat thermometer - bake at 325 if you want it to cook slowly while you step out, or as high as 375 if you want it faster and with a bit more carmelized crunch on the outside. In a hurry? Cook it in a long narrow shape on a sheetpan or in muffin tins instead. <br />
<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0tag:blogger.com,1999:blog-2219373997059510122.post-27783017377423046652015-12-15T17:32:00.001-05:002017-02-22T17:19:07.094-05:00Pecan Bars<br />
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Preheat oven to 375. Take your biggest ROASTING PAN (yes, you read that right) and line with parchment paper. <br />
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For crust:<br />
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cream: <br />
1.25 pounds butter, softened<br />
3/4 cup sugar<br />
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add:<br />
3 eggs<br />
1 T good vanilla<br />
1/2 tsp baking powder<br />
dash of salt<br />
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when that is well combined, add 4.5 cups of flour. <br />
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Press into the roasting pan (put some flours on your fingers, but it'll be a mess anyway) - bake for 17 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDpjvoMKey0tu_qonPxkNu6AezVvTv6BQhap-m-oqHGbnWpkcI_WW3YkDVFwg_Rm8AT_MKO1UTg0tiaiG6XVqL0MbSqiqvceaQtYwu7RIut8Q52uLWkl3MLkoC2JP1g8N6NtegDm10I1C/s1600/pecan+bar+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDpjvoMKey0tu_qonPxkNu6AezVvTv6BQhap-m-oqHGbnWpkcI_WW3YkDVFwg_Rm8AT_MKO1UTg0tiaiG6XVqL0MbSqiqvceaQtYwu7RIut8Q52uLWkl3MLkoC2JP1g8N6NtegDm10I1C/s320/pecan+bar+3.JPG" width="240" /></a></div>
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Meanwhile, in a pan combine:<br />
<br />
1 pound butter<br />
3 cups dark brown sugar<br />
teaspoon of orange zest<br />
dash of salt <br />
<br />
in a single cup measuring cup: bit of molasses, bit of orange juice, remainder corn syrup (which I was subbing for honey)<br />
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melt over medium heat, then boil for three minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisP5ClOx3EOzyDvjEuUQaRkLAqoswNZnitpxLgDbFYWBBtQznXMz07pqRpgfqbKrZjq7aH21Bw5Qi176E_CShBipyeIbMIXtDhXnJrP00cBxe9nY0YIlHd3FyM_tmOFlNc4rf4gWyrXRL2/s1600/pecan+bar+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisP5ClOx3EOzyDvjEuUQaRkLAqoswNZnitpxLgDbFYWBBtQznXMz07pqRpgfqbKrZjq7aH21Bw5Qi176E_CShBipyeIbMIXtDhXnJrP00cBxe9nY0YIlHd3FyM_tmOFlNc4rf4gWyrXRL2/s320/pecan+bar+1.JPG" width="240" /></a></div>
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Remove from heat, and stir in:<br />
<br />
1/4 cup heavy cream<br />
1 T vanilla<br />
1 1/2 pounds chopped pecans<br />
1/2 pound pecan halves<br />
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Pour over crust, return to oven for 30 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o-KWQSMsjBN6q4Db7-AdkXhyphenhyphenYTfXumi00ZADjlQZ8ts5cp8InIXyeezgr96FLcXkRIG-Iy3dT8bNJbWncK3uJQlFm5Ng0JhxDwGVHfmPROb8wKb1q2USFe_BKse2pykWv58NlP_u3AMX/s1600/pecan+bar+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o-KWQSMsjBN6q4Db7-AdkXhyphenhyphenYTfXumi00ZADjlQZ8ts5cp8InIXyeezgr96FLcXkRIG-Iy3dT8bNJbWncK3uJQlFm5Ng0JhxDwGVHfmPROb8wKb1q2USFe_BKse2pykWv58NlP_u3AMX/s320/pecan+bar+2.JPG" width="320" /></a></div>
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<br />mrswhttp://www.blogger.com/profile/09516193815667620278noreply@blogger.com0