tag:blogger.com,1999:blog-23295790661900348772024-03-13T07:25:27.343-07:00SchneiderFamilyFoodA space where food and family collide with memories and recipes for all to enjoy.Jenn Jennhttp://www.blogger.com/profile/02007686285392905426noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-2329579066190034877.post-5188329028799375032018-11-05T13:24:00.003-08:002018-11-05T13:24:44.170-08:00Been a while...Life gets busy but it's time to get back in the kitchen... so let's start easy and with a family favorite<br />
<br />
Baked Ziti<br />
<br />
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)<br />
2large eggs, lightly beaten<br />
3ounces grated Parmesan cheese(about 1 ½ cups)<br />
Table salt<br />
1pound ziti or other short, tubular pasta<br />
3 cups + Rao's Marinara Sauce<br />
¾teaspoon cornstarch<br />
1cup heavy cream (see note)<br />
8ounces low-moisture whole-milk mozzarella cheese, cut into ¼-inch pieces (about 1 ½ cups) (see note)<br />
<br />
INSTRUCTIONS<br />
SERVES 8 TO 10<br />
<br />
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well.<br />
<br />
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).<br />
<br />
Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.<br />
<br />
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.<br />
<br />
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.Jenn Jennhttp://www.blogger.com/profile/02007686285392905426noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-32629006230110815742014-05-27T17:45:00.002-07:002014-05-27T17:45:43.094-07:00Super sweet potatoes!I know it isn't your standard time of year for sweet potatoes but these are great warm or cold all year round! They are a distant cousin to what you think of traditional sweet potato dishes... it has a wonderful lemony tang and sweet cinnamon kick!<br />
<br />
<h3 style="color: #aa2211; font-family: Arial, Helvetica, sans-serif; font-size: 1em;">
Ingredients</h3>
<table border="0" cellpadding="0" cellspacing="0" class="c_ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><tbody>
<tr itemprop="ingredient"><td class="c_ingredAlt" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;"></td><td class="c_ingredQty" style="color: #aa2211; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 10px; padding-top: 2px; text-align: right; vertical-align: top;">2</td><td class="c_ingredDesc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;">lb. <span itemprop="name">sweet potatoes (about 3 medium)</span></td></tr>
<tr itemprop="ingredient"><td class="c_ingredAlt" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;"></td><td class="c_ingredQty" style="color: #aa2211; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 10px; padding-top: 2px; text-align: right; vertical-align: top;">1</td><td class="c_ingredDesc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;">Tbsp. <span itemprop="name">unsalted butter</span></td></tr>
<tr itemprop="ingredient"><td class="c_ingredAlt" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;"></td><td class="c_ingredQty" style="color: #aa2211; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 10px; padding-top: 2px; text-align: right; vertical-align: top;">2</td><td class="c_ingredDesc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;">Tbsp. <span itemprop="name">dark brown sugar</span></td></tr>
<tr itemprop="ingredient"><td class="c_ingredAlt" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;"></td><td class="c_ingredQty" style="color: #aa2211; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 10px; padding-top: 2px; text-align: right; vertical-align: top;">½</td><td class="c_ingredDesc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;">cup <span itemprop="name">fresh lemon juice (from about 3 lemons)</span></td></tr>
<tr itemprop="ingredient"><td class="c_ingredAlt" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;"></td><td class="c_ingredQty" style="color: #aa2211; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 10px; padding-top: 2px; text-align: right; vertical-align: top;">⅛</td><td class="c_ingredDesc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;">tsp. <span itemprop="name">ground cinnamon</span></td></tr>
<tr itemprop="ingredient"><td class="c_ingredAlt" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;"></td><td class="c_ingredQty" style="color: #aa2211; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 10px; padding-top: 2px; text-align: right; vertical-align: top;">⅛</td><td class="c_ingredDesc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 6px; padding-top: 2px; text-align: left; vertical-align: top;">tsp. <span itemprop="name">kosher salt</span></td></tr>
</tbody></table>
<div itemprop="instructions" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<h3 style="color: #aa2211; font-size: 1em;">
Steps</h3>
<ol style="margin-left: 0px; padding-left: 1.3em;">
<li itemprop="instruction" style="line-height: 1.2em; margin-bottom: 0.6em; padding-bottom: 0.3em;">Preheat the oven to 325 degrees.</li>
<li itemprop="instruction" style="line-height: 1.2em; margin-bottom: 0.6em; padding-bottom: 0.3em;">Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-by-13-inch baking dish with the butter. Arrange the sweet-potato disks in a single layer in the pan.</li>
<li itemprop="instruction" style="line-height: 1.2em; margin-bottom: 0.6em; padding-bottom: 0.3em;">Mix the brown sugar, lemon juice, cinnamon, and salt in a small bowl, and pour the glaze evenly over the potatoes.</li>
<li itemprop="instruction" style="line-height: 1.2em; margin-bottom: 0.6em; padding-bottom: 0.3em;">Cover the baking dish with aluminum foil, and bake until the potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and become syrupy. Serve immediately.</li>
</ol>
</div>
Jenn Jennhttp://www.blogger.com/profile/02007686285392905426noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-4319349250472655212013-11-18T10:15:00.000-08:002013-11-18T10:15:09.729-08:00Amy's Butternut Squash, Gruyere, and Brown Butter Mac & CheeseThis trip to the beach Amy served some delicious Mac & Cheese that was delicious. For those of you interested here is her recipe:<br />
<br />
Butternut squash, gruyere and brown butter mac & cheese serves 6<br />
<br />
1 tbsp plus 1/2 tsp kosher salt<br />
8 oz mini farfalle pasta (or use small elbow macaroni) (Amy used quinoa pasta)<br />
5 tbsp salted butter<br />
2 c. coarse, fresh bread crumbs (preferably homemade)<br />
4 oz Pecorino Romano or Parmesan cheese, finely grated (about 2 cups)<br />
1 tbsp finely chopped fresh sage leaves, plus 12 whole leaves<br />
1 lb butternut squash, peeled, seeded and cut in 1/2" chunks<br />
1-1/2 c. whole or reduced-fat milk<br />
1-1/2 c. heavy cream<br />
12 oz. Gruyere cheese, coarsely grated (about 4 c.)<br />
1/4 tsp cayenne pepper<br />
<br />
Preheat the oven to 375 degrees. Butter an 8" baking dish or pan. Set aside.<br />
<br />
Fill a 4 - 5 qt. pot about the 3 quarters full with water and add 1 tbsp of the salt. Bring to a boil and add the pasta. Cook stirring once or twice, until tender but firm 4 to 6 min. and drain. Reserve the pot.<br />
<br />
In medium skillet, melt 3 tbsp of the butter. Turn off the heat and add the bread crumbs and 1 c. of the pecorino. Stir to combine. Transfer to a small bowl and wipe out but do no wash the skillet.<br />
<br />
Line a small plate with paper towels. Using the same skillet melt the remaining 2 tbsp butter over med. heat and cook just until its starting to brown. Add the whole sage leaves and cook until the leaves are crisp and just beginning to darken, about 45 sec. Remove the pan from the heat. Using tongs, transfer the leaves to the paper towel-lined plate and reserve both the leaves and the butter.<br />
<br />
Using the same pot you used to cook the pasta, combine the squash, milk, cream, and the remaining 1/2 tsp salt and the reserved sage butter. Cover and cook over med-low heat, stirring occasionally and watching to make sure the cream mixture does not boil. Simmer squash until it is very soft 20 - 30 min. Cool slightly. Place about half of the mixture in a blender or food processor and puree. Put the puree back into the post and repeat with the remaining squash. Add the Gruyere, the remaining pecorino, the chopped sage, and the cayenne to the pureed squash mixture and stir until the cheese has melted (the heat of the squash mixture should melt it) Add the pasta and stir to combine.<br />
<br />
Pour into the prepared baking dish, sprinkle with the bread crumb mixture and place the fried sage leaves in a decorative pattern on top. Place the dish on a rimmed baking sheet and bake for 30 minutes, or until the mixture is brown and bubbly. Let cool for 15 minutes before serving.<br />
<br />
Add ins:<br />
Pancetta: Cut a 4 oz piece of pancetta into a 1" long and 1/4 inch wide "sticks" or batons. Place in med. skillet over med-high heat, and cook until the edges are browned and the pancetta is crisp. Using a slotted spoon add to the cheese sauce along with the pasta.<br />
<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-1530979391096928602013-07-21T14:53:00.000-07:002013-07-21T14:53:13.983-07:00Best damn Blood MaryWe had some time to chill out and relax this Sunday so I tried my hand at the Best Damn Bloody Mary recipe from Paso Robles Steak House and the audience agrees with the recipe name!<br />
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<u><b>Bloody Mary Base:</b></u><br />
5 ounces Worchestershire sauce<br />
1 ounce Zinfandel<br />
3 ounces olive juice<br />
1 lemon, juiced<br />
1 lime, juiced<br />
1 Tablespoon Cajun Spice (you get to make your own!)<br />
1 Tablespoon horseradish<br />
8 dashes Tobasco<br />
1 Tablespoon fresh ground pepper<br />
<br />
<u><b>Cajun Spice:</b></u><br />
2-1/2 Tablespoons paprika<br />
2 Tablespoons garlic powder<br />
2 Tablespoons kosher salt (I recommend 1/4 Tablespoon)<br />
1 Tablespoon black pepper<br />
1 Tablespoon onion powder<br />
1 Tablespoon cayenne or chili powder<br />
1 Tablespoon dried oregano<br />
1 Tablespoon dried thyme<br />
1 Tablespoon celery salt<br />
1/2 Tablespoon smoked paprika (I didn't have any so used 1/4 Tbl chipotle chili powder)<br />
<br />
<b><u>Preparation:</u></b><br />
Start with pint glass, salt rim, fill with ice<br />
Pour 2 ounces Bloody Mary Base<br />
Pour 2 ounces Absolut Peppar and 2 ounces Absolut Citron<br />
Fill to top with tomato juice (approx 4 oz)<br />
Garnish with vegetable skewer (olives, celery, cherry tomato, bell pepper) and celery stalkJenn Jennhttp://www.blogger.com/profile/02007686285392905426noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-72970973772505660992013-06-18T19:24:00.000-07:002013-06-18T19:24:10.303-07:00TWD: Tomato Galette<div class="separator" style="clear: both; text-align: left;">
We were leaving for Maui so I worked quickly to get this one on the books. Tomato Galatte. It takes so few ingredients and those that are needed are basic staples. It was perfect for a "not much left in the house" dinner. The dough is very simple for this recipe and can be made quickly then put in the frig to chill earlier in the day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqKwUMJR48fa38QYDfNoy0tElG2asZbukbgpXGmHAXFLQiuvM6W7MGL0PyR0_IhfPv7dyQuT651phgsrp8Q68hv7Rg7pWPqqtHijMieEfE67_W8Qf4vzqBjTYCuPn9wM5neoi0uIwcHKz/s1600/IMG_5894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqKwUMJR48fa38QYDfNoy0tElG2asZbukbgpXGmHAXFLQiuvM6W7MGL0PyR0_IhfPv7dyQuT651phgsrp8Q68hv7Rg7pWPqqtHijMieEfE67_W8Qf4vzqBjTYCuPn9wM5neoi0uIwcHKz/s320/IMG_5894.JPG" width="320" /></a></div>
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<span style="text-align: center;">The basil is fresh out of my garden. Unfortunately the tomatoes have not ripened yet. This could be such a go to recipe to be filled with anything....savory or sweet. I can just imagine when the tomatoes are ripe and full of flavor. Mozzarella is the cheese here but I don't see why you couldn't add a variety of different cheeses. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjgDNxTMtXoJmljhel_xL0cNtbPiaUUHaX5X5FV5u9Id-VJlqw3umVv394OLFXI7J2yLcWCz5rzm8SnQ8tdDM74ycBcK9DgPC0wwD_qrlXjt0WHFZHuoxxdpNJzvkuXls2BzYIq0NwvuJ/s1600/IMG_5895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjgDNxTMtXoJmljhel_xL0cNtbPiaUUHaX5X5FV5u9Id-VJlqw3umVv394OLFXI7J2yLcWCz5rzm8SnQ8tdDM74ycBcK9DgPC0wwD_qrlXjt0WHFZHuoxxdpNJzvkuXls2BzYIq0NwvuJ/s320/IMG_5895.JPG" width="320" /></a></div>
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The dough is chilled and as long as it it chilled it isn't too sticky. It warms up quickly and then it is very sticky. Others thought to chill the surface where they rolled their dough - great idea. Lots of flour and using the roller to lift and move to the parchment paper also worked. The dough is rolled very thin 1/8 of an inch. Note that these are small, maybe 10 inches across when folded up. The recipes makes enough for two galettes. I made one and froze the other disc of dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwph1JeKnhpgRU7EBKqpJDRKo1dzqEtXhd8JXl4in6NLW4WGL1-lm_uEwKyL2kxBgVS7MiRTHUrhK0n0wHRDt4x8ZoWS4kWggDknALmOUBlCeYKYUWAgcsHkjAv0bsaqaP-HPTr31OaBk4/s1600/IMG_5897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwph1JeKnhpgRU7EBKqpJDRKo1dzqEtXhd8JXl4in6NLW4WGL1-lm_uEwKyL2kxBgVS7MiRTHUrhK0n0wHRDt4x8ZoWS4kWggDknALmOUBlCeYKYUWAgcsHkjAv0bsaqaP-HPTr31OaBk4/s320/IMG_5897.JPG" width="320" /></a></div>
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I only had whole wheat flour left in the house so the galatte has a beautiful toasted look. There is also cornmeal in the dough which adds a nice chew to the crust. </div>
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It made a lovely light dinner with a glass of wine. I will definitely come back to this recipe with all sorts of vegetables and then all of the different summer fruits. It would work well for an appetizer because it is good cool (no ours didn't get a chance to cool), dinner or as a dessert with the fruit. The possibilities are endless!</div>
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T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com4tag:blogger.com,1999:blog-2329579066190034877.post-25705468055834247912013-05-01T18:30:00.001-07:002013-05-01T18:30:17.517-07:00Marinated OlivesPhotos to come cause I am making some again this weekend but thought I should share the recipe first...<br />
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<h1>
Olive Marinade</h1>
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1 (6-7 oz.) can black or green ripe pitted olives, drained</div>
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¼ C. Olive oil</div>
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2 Tbsp. Chopped fresh basil or oregano (I use basil)</div>
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2 Cloves garlic</div>
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1 Tbsp. Balsamic or white wine vinegar (I use Balsamic)</div>
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½ tsp. Hot red pepper flakes</div>
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¼ tsp. Salt</div>
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Combine all ingredients in a glad zipper storage bag, or in
a gladware container.<span style="mso-spacerun: yes;"> </span>Close, then
shake to coat.</div>
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Refrigerate at least 2 hours, or up to one month.<span style="mso-spacerun: yes;"> </span></div>
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Serve at room temperature.</div>
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For best flavor, store leftover olives with brine.</div>
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***I like to mix the black and green olives together, so I
use a can of both and double up on the rest of the recipe.</div>
<!--EndFragment-->Jenn Jennhttp://www.blogger.com/profile/02007686285392905426noreply@blogger.com1tag:blogger.com,1999:blog-2329579066190034877.post-15373238275963845142013-04-30T14:33:00.002-07:002013-04-30T14:33:54.877-07:00TWD Rewind - Semolina Bread & Best Brownies EverIt was a good time to do some baking and a great time to do some catching up with Dorie! I ventured in to two recipes. Semolina Bread was the first. I had bought the semolina flour when the recipe was first suggested. It has sat in the pantry causing pangs of guilt every time I saw it there. I made the recipe but failed to take pictures or write down my thoughts on it. The bread was delicious - a really hearty bread that was simple as far as my skills proved. Tom loved it and finished it off for me. You will just have to take my word for it.<br />
The second recipe I got to was "The Best Brownies Ever". I have to say they were the best every brownies. Total chocolate fix. Chocolatey and gooey. So much so I had to get them out of the house pronto! I used a lot of bowls to make them but over all a simple recipe. I love doing recipes after everyone else because of all the tips and things to look for. There were so many good descriptions and thoughts in all of the different blogs that my brownies came out perfect. Thanks!!<br />
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<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com4tag:blogger.com,1999:blog-2329579066190034877.post-27999573633735981872013-04-02T07:00:00.000-07:002013-04-03T07:58:22.174-07:00TWD: Rustic Potato Loaves<div class="separator" style="clear: both; text-align: center;">
I missed a whole month of baking but it was so worth it. I spent time with my daughter, her family and my new grandson Cody. He is so sweet. Isn't he delicious.</div>
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But back to baking. I love this bread, it is simple and made me feel so accomplished. I love that on the Tuesday with Dorie blog they do "things you need to know" questions and answers. I learn so much by checking it out before I attempt my own.</div>
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The trusty old kitchen aid was able to mash the potatoes and knead this dough to perfection. This bread also only needs two 20 - 30 minute rise times before it is popped in the oven. One of the other bakers talked about how it might be good with maybe onions or rosemary mixed in. Don't ask me twice on rosemary bread. The recipe makes two loaves so I was able to throw in some fresh rosemary into one. </div>
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I thought it was funny how my loaves look like they were made by two different people. I think the directions made more sense when I started to roll the second loaf.</div>
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The bread was so tender with a really nice crust. Another great tip was to steam the oven by throwing ice cubes into the oven. Delicious.</div>
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I thought butter was good on this bread but when my daughter, Jenn showed up with apricot jam and point reyes blue cheese - heaven! We almost finished the whole loaf!!</div>
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The recipe can be found in Baking with Julia or on the web site of our host this month Simply Sweet http://www.dawnssimplesweets.blogspot.com </div>
<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com6tag:blogger.com,1999:blog-2329579066190034877.post-82867299121209447772013-02-19T06:00:00.000-08:002013-02-19T11:26:57.434-08:00TWD: Boga NegraFebruary is birthday month here. My birthday, Tom's birthday, Gramma Smith's birthday. What better way to celebrate then birthday dinner and a decadent chocolate cake!!<br />
I gathered the supplies, lots of good chocolate. We went through the liquor cabinet for bourbon where we found lots of whiskey. We determined whiskey to be bourbon but named such as because of area or at least that is what we believe.<br />
I have been watching The Chew and they had a great salmon dish on and I thought I would give that a try for dinner. Dessert was a no-brainer Boca Negra and it would keep me up to date with TWD.<br />
This recipe is the chocolate addicts worst nightmare (or dream). Just the smell of the chocolate as you chop it up is enough to send you over the edge.<br />
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The whole cake was made in the food processor. Incredibly easy. The batter is so creamy and divine. I guess that is what you get with that much chocolate, 5 eggs and 2 sticks of butter. I wanted to dance it went so well. I buttered my 9" cake pan poured the batter in and then read the recipe again. OM!!! I forgot parchment paper on the butter of the pan....... It was beautiful and I was sure it was going to be a disaster coming out.<br />
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Needless to say it came out in one piece. It did take running a knife around the the edge and tapping but it came out!. In one piece! It looks like it would be dense but it is really creamy and loads of chocolate. The mouth feel is incredible. The topping is a white chocolate, cream with bourbon (or whiskey). It really set off the dark chocolate. The topping seemed more like stiff butter in its texture so I don't know if the consistency was right but the taste was really good. Since we have had almost springlike weather here my mint is sprouting and I thought it would be funny to imitate the picture from the book. I forgot to get the forks placed on the plate....close but not a good copy.</div>
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This is an incredible quick chocolate fix that you could make to impress dinner guests. For our birthday presents we got these great bracelets that track your movement & intake from Thomas, Molly, Jamie and Shawn. It is just what we need to know how hard we have to work to work this dessert off!<br />
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By the way the salmon was delicious too! Long slow cooking topped with pesto and avocado salad makes for a light delicious treat.<br />
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Thanks to <span style="background-color: white; color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;">Cathy of </span><a href="http://frederickfoodgarden.com/" style="background-color: white; border-bottom-color: rgb(102, 102, 102); border-bottom-style: dotted; border-bottom-width: 1px; color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px; outline: none; text-decoration: none;">A Frederick Food Garden</a>. You can find the recipe there if you do not have Baking with Julia.<br />
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The salmon recipe can be found at:<br />
http://beta.abc.go.com/shows/the-chew/recipes/Slow-Roasted-Salmon-Michael-SymonT-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com8tag:blogger.com,1999:blog-2329579066190034877.post-14253934318687250542013-02-10T21:15:00.000-08:002013-02-10T21:15:56.216-08:00Cake PopsThis is for Kathy since we couldn't get together to make these. They are a little time consuming but when needed...weddings and fundraisers come in real handy when something special is needed.<br />
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Looks simple enough.</div>
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All you need for the inside of the cake pops are basic cake mixes and a tub of cream cheese frosting. I like the cream cheese because it adds a good flavor.</div>
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Bake the cake according to the directions. Let cool completely. I like to cut the cake into squares and crumble it by rubbing together. Its important to crumble without just mashing it together. Pull out any hard edges.</div>
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Once finally crumbled mix in 3/4's or more of the frosting. It takes a lot of mixing. You want it to stick together and hold its shape.<br />
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Once mixed wrap and chill.</div>
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This is what the funfetti cake mix looked like before headed for a chillin. I have been known to leave them in this state for a couple days. Just so I can have them ready for when I can devote time to the rest of the making.</div>
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After a good chilling start rolling little balls. I use an ice cream scoop so they are uniform.</div>
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When all the balls are rolled send for another chilling</div>
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I use candy mold trays for the bottom of the cake pops. They look like the bottom of cupcakes.</div>
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Here is a tray full! One box usually gets me 40 balls.</div>
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Use the melting chocolates - I find them at JoAnns. Melt the chocolate according to the instructions on the package. Different colors seem to have different consistencies. Yellow is not fun to work with but white and chocolate I find the best. I fill the trays maybe to half full. You want the chocolate to come completely up the sides without spilling over the top when you put the ball into the chocolate. It is important on the sides because you will be holding on to that when dipping the top. Once in the trays you must chill it again. When the chocolate is solid it will let you pop it out of the trays pretty easily.</div>
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Now for the top of the cupcake. Here is the top going into the chocolate. Swirl it and let the excess chocolate drip off. Be sure to make sure the top and bottom (the ball) is completely covered. If it isn't the cake will ooze out of any gaps or cracks. Once it is dipped this is when you can use sprinkles and/or M & M's.<br />
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At this point you are done chilling. I then slip them in to candy bags and ribbon. This past weekend we sold them at the Sweet Heart Luncheon for Down Syndrome</div>
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The Queen of Cake Pops can be found on this blog <a href="http://www.bakerella.com/">Bakerella</a></div>
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this entry specifically http://www.bakerella.com/cupcake-bites-made-easy/</div>
T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com2tag:blogger.com,1999:blog-2329579066190034877.post-46616117046971173482013-01-22T20:28:00.000-08:002013-01-23T07:40:16.236-08:00TWD: French Apple TartI had kind of made up my mind that I wasn't going to make this recipe for whatever reason. Then today I started reading the posts. I read on one how someone had found it really educational in that they tried several different techniques and it was very good. I then decided I should try it. I did not have a tart pan or apples so off to the store to make purchases before I could get started.<br />
The nice thing about baking in a group is that if you wait till the last minute you can see how it went for everyone else. Like the crust doesn't look all the way cooked on the bottom on the first bake. Two (and I should of paid closer attention too) that it took a while from start to finish. But give it a go I did.<br />
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Things I learned...I need more pie weights then I have. The crust shrinks and my tart pan was 10" which meant my crust didn't have much of an edge. The recipe for the crust is great - light and crisp.<br />
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I also learned that I am not good at making apple rosettes but it still looked okay.<br />
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Does it get any better then vanilla bean ice cream with hot apple tart. A celebration of a good day at work and this made it feel like a party.<br />
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This is just a picture of how good this crust recipe is. I feel much more capable of making a crust with this recipe. The recipe can be found at our hosts website if you don't have the book. Thanks for hosting <a href="http://www.kitchenlaw.blogspot.com/">Laws of the Kitchen</a>.T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com5tag:blogger.com,1999:blog-2329579066190034877.post-61212046563386125742013-01-08T19:57:00.000-08:002013-01-08T20:01:19.021-08:00TWD: Pizza With Onion ConfitToday I decided to actually bake on Tuesday. We are making pizza. I have never actually made pizza dough and this recipe makes it very simple. The dough recipe is from Steve Sullivan of Acme Bread company so it had to be good.<br />
This is the sponge. That was new to me. It gets the dough started. I found out that my oven has a proof setting so even though it was very cold I could pop it in the oven for the first rise at a steady 85 degrees.<br />
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While the dough was rising I got to work on the onion confit. Real simple slice 2-1/2 pounds of onion and have a good cry. Then let it cook down on the stove for 1-1/2 hours. While this was cooking I also used up 2 lbs of broccoli making a broccoli soup to go with the pizza.<br />
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Everything was mixed and I had done the second rise. I wasn't going to bake the pizza till dinner so I wrapped the dough in saran wrap and popped it in the frig. When Tom got home and was looking for something to eat he yelled that my dough was leaking. I thought the dough had risen completely but in the frig it had grown more. The dough balls looked like sausages. This dough feels wonderful too.<br />
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I took a tip from another TWD baker and put the pizza rounds on parchment paper. I had a pizza stone but after the kitchen remodel it cannot be found. I may have overloaded on the confit but it was very good. I would use the sweet onions next time.<br />
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I get a box of produce delivered weekly and weekly it is my goal to eat all the vegetables. This pizza was the perfect showcase for the last butternut squash. The goat cheese, butternut squash and the onion confit were delicious.<br />
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I started with a sponge and ended with a glass of wine. Except for the mountain of dishes it was a successful bake. I will use this pizza recipe again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LRv6NPiyJHtcCN5xpgqZOfPqCBnBkZOAt_NA2ZiQ8txfvhQsnsyzOFW4pC_d7mp0Wa0ZwbH832yWianDT5xuL_NmJOrXgym6XxFPoMnfRxKjm0OTtHb1vowocIXgN11oPA7eGuS1NTSY/s1600/IMG_4991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LRv6NPiyJHtcCN5xpgqZOfPqCBnBkZOAt_NA2ZiQ8txfvhQsnsyzOFW4pC_d7mp0Wa0ZwbH832yWianDT5xuL_NmJOrXgym6XxFPoMnfRxKjm0OTtHb1vowocIXgN11oPA7eGuS1NTSY/s320/IMG_4991.JPG" width="320" /></a></div>
If you are interested in the recipe you can find it in "Baking with Julia" or on our host's blog <a href="http://theboycanbake.wordpress.com/">The Boy Can Bake</a>.T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com8tag:blogger.com,1999:blog-2329579066190034877.post-89146549658417485412012-12-13T11:50:00.001-08:002012-12-13T11:51:11.541-08:00Farm Fresh<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I have been getting a box of produce from Farm Fresh to You. I am really enjoying it but I keep getting fennel. They sent along recipes and this one is a hit! Its great with a grilled cheese sandwich.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Roasted Carrot, Fennel & Apple Soup</span><br />
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INGREDIENTS</div>
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1 lb carrots (cleaned and cut into 1" pieces)</div>
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2 med. apples (peeled, cored and cut into 16 wedges)</div>
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1 sm/med fennel bulb (white part only, cut into wedges)</div>
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Olive oil</div>
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1 clove garlic (finely minced)</div>
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1 tablespoon ginger (grated)</div>
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kosher salt</div>
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3-1/2 cups chicken stock</div>
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1. Preheat oven to 400 degrees Farenheit.</div>
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2. Place carrots, apples and fennel onto baking sheet and drizzle with olive oil. Make sure to coat pieces evenly with oil. Bake in oven for 45 - 60 minutes. Carrots should be still somewhat firm, but apple and fennel will be soft.</div>
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3. Remove carrots, apple and fennel from oven and put into large saucepan (include the oil from the pan as well). Add garlic and ginger and large pinch of kosher salt to saucepan. Pour chicken stock over vegetables. Bring to a boil and simmer for 15 minutes.</div>
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4. Transfer contents of saucepan to blender, in batches and puree until smooth. (Be careful blending hot liquids.) Add more chicken stock to thin out soup to desired consistency.</div>
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(I just use an immersion blender and blend it all in the pot)</div>
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5. Ladle into bowls and garnish with dried cranberries, crumbled goat cheese, walnuts, croutons or any combinations of these.</div>
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Serves 4</div>
T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-14330142135915018762012-12-04T11:41:00.000-08:002012-12-04T11:41:06.947-08:00TWD: Gingerbread Baby Cakes<div class="separator" style="clear: both; text-align: center;">
It looks like all started well. I haven't been able to join in TWD for a while because of weddings so I was looking forward to jumping back in. I had all the ingredients and had even read helpful hints.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SEA4JW5TZoJ8swKcj7tYVnmk7G7Z68b0VnNhYq8WfyaaQcrFZ0-rZHXkNKpqg7-NohEV8IRBEOR51rVsJhVTygNXL_buRctNaOPDFuCAxJ_ztOVuxu25Si_0H4Y7eIpPQhoQZIS3Fdzl/s1600/IMG_4756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SEA4JW5TZoJ8swKcj7tYVnmk7G7Z68b0VnNhYq8WfyaaQcrFZ0-rZHXkNKpqg7-NohEV8IRBEOR51rVsJhVTygNXL_buRctNaOPDFuCAxJ_ztOVuxu25Si_0H4Y7eIpPQhoQZIS3Fdzl/s320/IMG_4756.JPG" width="320" /></a></div>
The batter looked good and smelled great. I was looking forward to the smell filling the house while it baked. I knew I did not have a baby cakes pan but the recipe said you could use a 10" cake pan. I thought I had one. I filled the pan with batter and even thought to myself "wow, that pan is full".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YwOZsaQTAPU9UNeXa4k4yxhaqoti3kP7kpeRdll8P95rm9Szzt0RMet1a828W5pKIw5D0y7ey0yBI4jAGsUlIBv9VCqk_macNGWU6XHYPCgTfjOzV0umYt-o3Oh3WyrTmTtFQMm6bO4M/s1600/IMG_4757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YwOZsaQTAPU9UNeXa4k4yxhaqoti3kP7kpeRdll8P95rm9Szzt0RMet1a828W5pKIw5D0y7ey0yBI4jAGsUlIBv9VCqk_macNGWU6XHYPCgTfjOzV0umYt-o3Oh3WyrTmTtFQMm6bO4M/s320/IMG_4757.JPG" width="320" /></a></div>
Here is the epic FAIL!! The pan was full - too full. Almost over half way through I noticed the smoke. I looked in the oven and it was lava streaming down the pan. I took a spatula and scrapped the bottom of the oven. Thinking it couldn't rise anymore.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhzqis1Gp-5fI1inGRyUxo7fX097lVu55N_4vEnPv8l-S2eK9u-uZ79TGgc8D3km7qFUTAhusSaDw75cVwKn7f4NtycHhDyBzQnZE4RNAXJNe4H8l2PpP1Ym2aVQtPF5I4xyOQV3jQK0A/s1600/IMG_4758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhzqis1Gp-5fI1inGRyUxo7fX097lVu55N_4vEnPv8l-S2eK9u-uZ79TGgc8D3km7qFUTAhusSaDw75cVwKn7f4NtycHhDyBzQnZE4RNAXJNe4H8l2PpP1Ym2aVQtPF5I4xyOQV3jQK0A/s320/IMG_4758.JPG" width="320" /></a></div>
Wrong!!! It kept growing and spilling over. The smoke was intense but the down draft and open windows were working or so I thought. My weary working housemates came home to the smell of burning molasses instead of Christmas cheer. I tried to scrape more off the bottom and get it totally baked but finally had to give up when Jamie felt that all our clothes would start smelling too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrR6hZwpRq08CpNcvvvEZbQCPvgk9nNO3AzP1gPhGD0sayRg260MdjL7j96-eZcusA_8p_LlOqfoklTQ6WIt3golNco35SbHdNOelkWa54z4sErGEd3VvsZejAco77wkrANPt0zl7DGMx/s1600/IMG_4760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrR6hZwpRq08CpNcvvvEZbQCPvgk9nNO3AzP1gPhGD0sayRg260MdjL7j96-eZcusA_8p_LlOqfoklTQ6WIt3golNco35SbHdNOelkWa54z4sErGEd3VvsZejAco77wkrANPt0zl7DGMx/s320/IMG_4760.JPG" width="320" /></a></div>
It wasn't pretty but the flavor was good. It was gooey gingerbread with ice cream for me. Tom thought it had great flavor. I am not making this again until I get the baby cake pan or as one other baker suggested use a bundt pan.<br />
I feel like a learned a good lesson on this one...3/4's full rule. Fill no pan more then 3/4's full. I am humbled. Oh yeah, its also important to know how big a 10 inch pan really is.<br />
<span style="background-color: white; color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"><br /></span>
<span style="background-color: white; color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;">Thanks to our host Karen of </span><a href="http://karenskitchenstories.blogspot.com/" style="background-color: white; border-bottom-color: rgb(102, 102, 102); border-bottom-style: dotted; border-bottom-width: 1px; color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px; outline: none; text-decoration: none;">Karen’s Kitchen Stories</a>. You can find the recipe on her blog.T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com5tag:blogger.com,1999:blog-2329579066190034877.post-46152035301719143162012-11-16T18:18:00.003-08:002012-11-16T18:18:34.813-08:00Pumpkin Chipper MuffinsOkay so I didn't make all the way through the Tuesday with Dorie book. I got derailed with two weddings in a short amount of time. Hopefully I will catch up but for now I wanted to add a favorite muffin recipe.<br />
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Pumpkin Chipper Muffins<br />
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1-3/4 c. flour<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
1/2 tsp ginger<br />
1/4 tsp cloves<br />
1/2 cup butter<br />
1 c. sugar<br />
2 eggs<br />
3/4 c. pumpkin puree<br />
3/4 c. chocolate chips<br />
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Combine dry ingredients in one bowl. In another bowl add cream the butter and sugar together. Blend in the eggs. Add dry ingredients alternately with pumpkin. Stir in chocolate chips. Pour into greased muffin tray ( I like them as mini muffins)<br />
Bake at 325 - 350 degrees, 15 - 20 minutes.T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-8883260780936031102012-09-04T06:00:00.000-07:002012-09-04T07:56:50.624-07:00TWD:Nectarine Upside-down Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
Life is getting really busy with the "final - final" wedding so labor day weekend we went labor-less. Our roommates were at their respective bachelorette & bachelor parties and we were home alone. A trip to the farmers market and I picked up some great nectarines. This TWD recipe was a nectarine upside down chiffon cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQm4o97Lp5WtNX_e00XAOHkHrEFVHEedS8__9Aq81sx0Xr6Jq_cu-uWWp7nNRLNhPazqLu0dbeKKfypdYzjzH2xy38untDgHGsTdXguSKBcwFNs3uAbdE5GcfX3YwZvWbyBhAy9OaaRqp/s1600/IMG_3920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQm4o97Lp5WtNX_e00XAOHkHrEFVHEedS8__9Aq81sx0Xr6Jq_cu-uWWp7nNRLNhPazqLu0dbeKKfypdYzjzH2xy38untDgHGsTdXguSKBcwFNs3uAbdE5GcfX3YwZvWbyBhAy9OaaRqp/s320/IMG_3920.JPG" width="320" /></a></div>
I watched some of the Julia Child video which was really helpful. The nectarines were such a pretty color. The streusel was easy. Next was the chiffon cake which seemed daunting but went pretty easily. Whipping egg whites into white foam then folding in the cake batter creating a really light batter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbxJI13i0AfrVKZS2ttk7qGDVcn55WxdwxFd1NsGL49run3UiJ1zFyKG6kJSWijI-cVg2-hkd0ZvmAHdqw8zODs1NtMF3Orjs1Sp-XYkMLen-4byseZmfeHXF77X7FC6w5ajrg5Lq8PCg/s1600/IMG_3922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbxJI13i0AfrVKZS2ttk7qGDVcn55WxdwxFd1NsGL49run3UiJ1zFyKG6kJSWijI-cVg2-hkd0ZvmAHdqw8zODs1NtMF3Orjs1Sp-XYkMLen-4byseZmfeHXF77X7FC6w5ajrg5Lq8PCg/s320/IMG_3922.JPG" width="320" /></a></div>
The hardest part of this cake ended up being all the bowls. I was surprised how quickly it all went together. The nice part of baking along in a group is that so many of the experienced bakers leave helpful hints in the chatter section. I am sure many a mistake or blunder has been avoided by my reading all their tips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5B0So_Jy_d2EWgTfrDlpCx_cNa8oghmeViJw7ezlI1iLrTSZChc1Pvjpd1PNhGvxxTi4eVHaO0OHKLKSmD4g5FzxSe2gKSMfsm8ji8OXKi3uJKDfJ_LvayN5RaWFcropqcxK28Y50p7i/s1600/IMG_3923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5B0So_Jy_d2EWgTfrDlpCx_cNa8oghmeViJw7ezlI1iLrTSZChc1Pvjpd1PNhGvxxTi4eVHaO0OHKLKSmD4g5FzxSe2gKSMfsm8ji8OXKi3uJKDfJ_LvayN5RaWFcropqcxK28Y50p7i/s320/IMG_3923.JPG" width="320" /></a></div>
I also had to practice my cake pop making for the wedding. 210 cake pops is all I need to make and wrap. Just what we need around here more sweets to eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v_HsAJTfm_1osrN5PyPDOow3z6cLv5fkbIBAfSVJRmAD99U7XQm194-JLnAOf73UeO6swsFFutEGZDSeZ6en4KNWLOFwNkhfVGw5rNG1uAcrDL0K_K7mE3R9eLbgv52u3Osv-dPrwqpb/s1600/IMG_3926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v_HsAJTfm_1osrN5PyPDOow3z6cLv5fkbIBAfSVJRmAD99U7XQm194-JLnAOf73UeO6swsFFutEGZDSeZ6en4KNWLOFwNkhfVGw5rNG1uAcrDL0K_K7mE3R9eLbgv52u3Osv-dPrwqpb/s320/IMG_3926.JPG" width="320" /></a></div>
The cake looked really good. It came out looking just like the picture until the middle sank down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5chuyt8wzS9toO9reiHFU-P6BW4t1f8Kx6ht0YGkE7z4cgSP1pLvpzjPCin7J3nvUik4pVxeb7k__-wUgZIpgLf1p7GYpDy7DQQDmJUPoLpy8XRZ7htdu4gF-42TbUd7mSwZhG-1h0I4/s1600/IMG_3932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5chuyt8wzS9toO9reiHFU-P6BW4t1f8Kx6ht0YGkE7z4cgSP1pLvpzjPCin7J3nvUik4pVxeb7k__-wUgZIpgLf1p7GYpDy7DQQDmJUPoLpy8XRZ7htdu4gF-42TbUd7mSwZhG-1h0I4/s320/IMG_3932.jpg" width="213" /></a></div>
Monday night we all gathered back together for a barbecue which allowed me to get some help tasting and critiquing my cake. Cutting into the cake I could tell that I needed to do a better job of pouring equal amounts of batter around the streusal. The cake tasted delicious and was so tender. It will definitely be a keeper. In the Julia video they talked about it being a great breakfast treat. I thought it was a great dessert with a small scoop of ice cream. Everyone seemed to enjoy it also.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSev6_ffcCR09EZYwVueDzp9QhdixCQDH36BN5BODm_S8-fmGhJ79xMg9WhVRhy_a2LRE7XZzZcI-dlheRHKxaIYxhSfvntEWuA_9SRRCq1fpPleSPSjeFbZwTcGcOhIGDQFSSbYa3Vwq/s1600/IMG_3934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSev6_ffcCR09EZYwVueDzp9QhdixCQDH36BN5BODm_S8-fmGhJ79xMg9WhVRhy_a2LRE7XZzZcI-dlheRHKxaIYxhSfvntEWuA_9SRRCq1fpPleSPSjeFbZwTcGcOhIGDQFSSbYa3Vwq/s320/IMG_3934.JPG" width="320" /></a></div>
Thanks to our host <span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;">Marlise of</span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"><a href="http://thedoubletroublekitchen.com/" style="border-bottom-color: rgb(102, 102, 102); border-bottom-style: dotted; border-bottom-width: 1px; color: #666666; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">The Double Trouble Kitchen </a></span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;">and Susan of</span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"><a href="http://littlefrenchbakery.com/" style="border-bottom-color: rgb(102, 102, 102); border-bottom-style: dotted; border-bottom-width: 1px; color: #666666; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">The Little French Bakery</a> for this Tuesday. The recipe can be found on their websites.</span>T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com4tag:blogger.com,1999:blog-2329579066190034877.post-18013045240388858592012-08-07T18:21:00.001-07:002012-08-07T18:26:02.284-07:00TWD: Berry GalatteIt seems like recipes are coming at me fast and furious. Again I find myself getting it all together on posting day.<br />
I don't know what I was expecting with a galatte but I was thinking much bigger! The dough was really sticky and I was glad I had read another TWD post where they rolled it out on parchment paper. I struggle rolling a circle?!! It was only 11" across and my cup and a half of fruit was more like 2 and half. I got it into the oven but it got a leak so it baked in a pool of berry juice (not really like that is a bad thing). It looked pretty. It just looks like its not big enough to share. :-)<br />
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I tried the cheese and tomato galatte with the other half of the dough. I had some of Jenn's Lemoore tomatoes that she brought down for the rehearsal dinner. I had fresh basil from the yard. I am hoping to pass it off as dinner. It is hot here. Not like valley hot or midwest hot but hot for the bay area. I am thinking this is all the cooking I am going to be doing for today.<br />
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I had to include a picture of my tomato. I think I planted roma but it looks like a banana tomato. The basil went to flower but I love all the bees. It makes my little herb garden look so productive and we have a neighbor with beehives. I imagine his honey with a hint of basil.</div>
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<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com4tag:blogger.com,1999:blog-2329579066190034877.post-89261274819435382342012-07-31T21:27:00.000-07:002012-07-31T21:27:13.953-07:00TWD: Blueberry Nectarine PieRolling pie crust right before the deadline hits!! We had such a busy weekend. A rehearsal dinner on Friday and a wedding on Saturday. Congratulations Thomas & Molly. Squeezing in baking time just wasn't there so today was my last chance. Then again by baking today I can imagine myself baking with all the other members. I kept putting it off until I started the pie crust at 5:00 p.m. Here it is at 9:00 and I am trying to get the post up.<br />
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The crust went together easy enough but it sure seemed moist. The time was getting late so I only gave it maybe a half hour in the frig. It was a little sticky.<br />
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The color of the fruit was so pretty and smelled so good. I tried to thicken it up because so many fellow bakers sounded like there was a bit of a problem with them being juicy. It still ended up really juicy.<br />
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Interesting using a cake pan. I didn't quite roll it out enough to drape over the edge. I made rolls with the extra dough and tucked it around the edge.<br />
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It really doesn't matter what went into it, what really matters is that it tasted pretty darn good! A scoop of ice cream melting on top of the warm pie and I was happy.<br />
Thanks to our hosts <span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;">Hilary of </span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"><a href="http://manchegoskitchen.typepad.com/" style="border-bottom-color: rgb(102, 102, 102); border-bottom-style: dotted; border-bottom-width: 1px; color: #666666; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Manchego’s Kitchen</a></span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"> and Liz of</span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #666666; font-family: 'Adobe Caslon Pro', Cambria, 'Adobe Garamond Pro', Garamond, Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 21px;"><a href="http://thatskinnychickcanbake.blogspot.com/" style="border-bottom-color: rgb(102, 102, 102); border-bottom-style: dotted; border-bottom-width: 1px; color: #666666; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">That Skinny Chick Can Bake</a>!</span>T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com4tag:blogger.com,1999:blog-2329579066190034877.post-35499120151238229562012-07-09T15:42:00.000-07:002012-07-09T15:42:32.381-07:00Breakfast at Tiffany"s Bridal ShowerWe had a really fun bridal shower this weekend. Molly is officially joining our family July 28th so the to-be-sister-in-laws put together a great brunch. I did a lot of the cooking - eggs benedict casserole, blueberry french toast casserole, homemade granola with yogurt, fruit salad, strawberry & spinach salad and a selection of muffins. A chandelier hung over the gift table and a mimosa bar. Kim made a Tiffany Box cake - chocolate cake with chocolate ganache with raspberry filling, really delicious.<br />
All that is left is the waiting till the big day!<br />
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This last picture is just me bragging. I was able to finish Molly & Thomas's wedding quilt. The quilt is made in her wedding colors.T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-62141511835177914132012-07-09T15:24:00.002-07:002012-07-09T15:24:27.949-07:00Overnight Blueberry French Toast<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial, Helvetica, sans-serif;"></span><br />
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Along with the eggs benedict I made an overnight French toast casserole also. I did not do a practice run on this casserole but from reading the reviews I just took a chance. I cut back on the cream cheese and just sort of made sure there was enough. It was another hit. I can see it being great on Christmas morning too!</div>
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<span class="Apple-style-span" style="color: #fb6400; font-size: x-small;"><span class="Apple-style-span" style="text-transform: uppercase;"><b><br /></b></span></span></div>
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<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">INGREDIENTS:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-bottom-width: 0px; border-collapse: collapse; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><tbody style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top" width="50%"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
12 slices day-old bread, cut into 1 inch</div>
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cubes</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
2 (8 ounce) packages cream cheese, cut</div>
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into 1 inch cubes</div>
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1 cup fresh blueberries</div>
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12 eggs, beaten</div>
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2 cups milk</div>
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1 teaspoon vanilla extract</div>
</td><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top" width="50%"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1/3 cup maple syrup</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
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1 cup white sugar</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
2 tablespoons cornstarch</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 cup water</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 cup fresh blueberries</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 8px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 tablespoon butter</div>
</td></tr>
</tbody></table>
<div style="border-bottom-color: rgb(236, 233, 216); border-bottom-style: solid; border-bottom-width: 0px; border-color: initial; border-left-color: rgb(236, 233, 216); border-left-style: solid; border-left-width: 0px; border-right-color: rgb(236, 233, 216); border-right-style: solid; border-right-width: 0px; border-style: initial; border-top-color: rgb(236, 233, 216); border-top-style: solid; border-top-width: 1px; color: #333333; font-size: 11px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 12px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 8px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">DIRECTIONS:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-bottom-width: 0px; border-collapse: collapse; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><tbody style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 5px; padding-top: 0px;" valign="top">1.</td><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top">Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.</td></tr>
<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 5px; padding-top: 0px;" valign="top">2.</td><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top">In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.</td></tr>
<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 5px; padding-top: 0px;" valign="top">3.</td><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top">Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).</td></tr>
<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 5px; padding-top: 0px;" valign="top">4.</td><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top">Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.</td></tr>
<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 5px; padding-top: 0px;" valign="top">5.</td><td style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top">In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast<br /></td></tr>
</tbody></table>T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-89264518928611878072012-07-09T15:13:00.002-07:002012-07-09T15:18:17.271-07:00Eggs Benedict Casserole<span class="Apple-style-span" style="color: #333333; font-family: verdana; font-size: 12px; line-height: 14px;">This past saturday we had Molly's bridal shower. It was a success. We had a theme "Breakfast at Tiffany's". I found a great casserole for brunch it is a eggs benedict casserole. It is so easy, you can make the casserole the day before and whip up the sauce in the morning in 15 minutes.</span><br />
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<div class="colRightLeft" id="ctl00_MainContent_ctl00_Div1" style="color: #333333; float: left; font-family: verdana; font-size: 12px; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 10px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; width: 500px; z-index: 99999;">
<div class="ingredients" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<div class="separator" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/-wSxR9El40jE/T_oDczGx0JI/AAAAAAAAhk4/vH5CS9WVprY/s1600/IMG_3467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-wSxR9El40jE/T_oDczGx0JI/AAAAAAAAhk4/vH5CS9WVprY/s320/IMG_3467.JPG" width="320" /></a></div>
<div id="heading" style="border-bottom-color: rgb(168, 168, 168); border-bottom-style: solid; border-bottom-width: 1px; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 15px; zoom: 1;">
12 Servings<span style="line-height: 1.22em; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Prep: 25 min. + chilling Bake: 45 min.</span></div>
</div>
<div class="ingredients" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h1 style="color: #642916; font-family: MuseoSlab500, Georgia; font-size: 16px; font-weight: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;">
Ingredients</h1>
<ul style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 pound Canadian bacon, chopped</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 English muffins, split and cut into 1-inch pieces</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 eggs</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups 2% milk</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon onion powder</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon paprika</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b class="sIngredient" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">SAUCE:</b></li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 egg yolks</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup heavy whipping cream</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons lemon juice</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon Dijon mustard</li>
<li style="line-height: 1.22em; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup butter, melted</li>
</ul>
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<div class="Directions" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h1 style="color: #642916; font-family: MuseoSlab500, Georgia; font-size: 16px; font-weight: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;">
Directions</h1>
<ul style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Place half of the bacon in a greased 13-in. x 9-in. baking dish; top</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">with English muffins and remaining bacon. In a large bowl, whisk the</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">eggs, milk and onion powder; pour over the top. Cover and</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">refrigerate overnight.</li>
<li class="nobulletHeight" style="font-size: 0px; height: 4px; line-height: 0; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
<li style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove from the refrigerator 30 minutes before baking. Sprinkle with</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">paprika. Cover and bake at 375° for 35 minutes. Uncover; bake</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">10-15 minutes longer or until a knife inserted near the center comes</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">out clean.</li>
<li class="nobulletHeight" style="font-size: 0px; height: 4px; line-height: 0; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
<li style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a double boiler or metal bowl over simmering water, constantly</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(1-2/3 cups sauce).</li>
<li class="nobullet" style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="Directions notopgap" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<ul style="line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="nobulletHeight" style="font-size: 0px; height: 4px; line-height: 0; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
</ul>
</div>
<div class="simple divTipdivision" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 10px;">
<b style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Nutrition Facts:</b> 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.</div>
</li>
</ul>
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<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-9516842778215561402012-07-03T07:00:00.000-07:002012-07-03T07:31:13.762-07:00TWD: Hazelnut Biscotti<div class="separator" style="clear: both; text-align: center;">
July 3rd's task is making Hazelnut Biscotti which seems like a doable task. In my head I am thinking 30 for a wedding shower this weekend, 75 for a rehearsal dinner here in 20 days and I still need shoes for my dress maybe I should just put TWD on pause. I instead step right in to it thinking if I have to miss any (there are 3 Tuesday this month) I had better save the pass.</div>
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<a href="http://4.bp.blogspot.com/-cf0HhlLl5Ik/T_Izczz6R0I/AAAAAAAAhas/URHodvTCehU/s1600/IMG_3413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-cf0HhlLl5Ik/T_Izczz6R0I/AAAAAAAAhas/URHodvTCehU/s320/IMG_3413.JPG" width="320" /></a></div>
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I love hazelnuts and really didn't read the tips on the TWD blog until after I had realized they were talking about the brown skins on the nuts and not some shell. After toasting the nuts and rolling them in a dish towel I learned that was one of the hints on the blog. The hazelnuts smelled great and so what if there are little hazelnut skins all over the place.</div>
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<a href="http://4.bp.blogspot.com/-279718oIZdA/T_Izn_vJX6I/AAAAAAAAha8/PoLWoxDFBAo/s1600/IMG_3418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-279718oIZdA/T_Izn_vJX6I/AAAAAAAAha8/PoLWoxDFBAo/s320/IMG_3418.JPG" width="320" /></a></div>
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I added this picture of my vanilla so that my daughter that made it would see that I almost need more and she would lovingly make me more.</div>
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<a href="http://1.bp.blogspot.com/-9MuMB-UA_uM/T_Izezr2FrI/AAAAAAAAha0/GHsuw3dFcX4/s1600/IMG_3416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-9MuMB-UA_uM/T_Izezr2FrI/AAAAAAAAha0/GHsuw3dFcX4/s320/IMG_3416.jpg" width="213" /></a><br />
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The recipe states that you should use your hands to do the final mix because it is a stiff dough. Well it is a sticky dough also and I spent some time trying to get it all off before I gave in and licked it off my hands....washed and prepared for the next step. Here it states to flour your hands so you can shape it into a chubby log. Later I learned on the blog that if you wet your hands you might do better. I have got to remember to read the helps before the middle of it all.</div>
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<a href="http://2.bp.blogspot.com/-Ey7JR0SpOp0/T_IzwuVp5oI/AAAAAAAAhbE/-mjtgi5uyzY/s1600/IMG_3420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Ey7JR0SpOp0/T_IzwuVp5oI/AAAAAAAAhbE/-mjtgi5uyzY/s320/IMG_3420.jpg" width="213" /></a></div>
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There are so many options as to what you can add to the biscotti batter but when I saw chocolate chip I knew I found my match. I threw in some mini chocolate chips. They came out great - crisp, crunchy and delicious. Now for the cup of coffee!</div>
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<a href="http://2.bp.blogspot.com/-h5i3WIBxSCs/T_Iz28ao2HI/AAAAAAAAhbY/3QZDC7_zeVE/s1600/IMG_3428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-h5i3WIBxSCs/T_Iz28ao2HI/AAAAAAAAhbY/3QZDC7_zeVE/s320/IMG_3428.JPG" width="320" /></a></div>
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<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com7tag:blogger.com,1999:blog-2329579066190034877.post-82885352796727980402012-06-23T21:50:00.001-07:002012-06-23T21:50:11.000-07:00Vietnamese Shaking Beef<div style="text-align: center;">
So my new addiction is the website Skinnytaste. It is awesome for "lighter" versions of really great recipes and it has an amazing program linked to it called ziplist. It is an app and a website that creates shopping lists from recipes and then you and everyone in your house can add or subtract from it remotely and it syncs wirelessly!! </div>
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Here is one of the recipes I made the other night and it was really really good. The pickled onions were great toppings too! Creed thought it was good, a bit vinegary, but I love vinegar so I enjoyed it immensely!</div>
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<a href="http://www.skinnytaste.com/2011/05/vietnamese-shaking-beef-bo-luc-lac.html">http://www.skinnytaste.com/2011/05/vietnamese-shaking-beef-bo-luc-lac.html</a>
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Delicious!!!</div>
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<a href="http://4.bp.blogspot.com/-rFdXi-RumQA/T-aXGfVa5cI/AAAAAAAAW2I/T3dTRo3tOk4/s1600/12+9%253A26%253A26+PM" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rFdXi-RumQA/T-aXGfVa5cI/AAAAAAAAW2I/T3dTRo3tOk4/s320/12+9%253A26%253A26+PM" width="320" /></a></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2329579066190034877.post-18938101877581929852012-06-04T22:40:00.001-07:002012-06-04T22:40:55.767-07:00TWD: Oasis Naan<div class="separator" style="clear: both; text-align: left;">
May had an extra tuesday and that was to be the makeup tuesday. Well some how in my head I got it confused and thought the extra tuesday was at the end of June so I never got to the Sticky Pecan Buns. I also have two weddings in the next three months and I have to fit the dresses I bought so it is just as well considering all the butter involved.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznQYT8qQF3zGnvS_tz54tGYuu1cZtmjSPJju4MmqzGvQ_ZRYPy5ybfP_mlQed-aO5zJTSi2abk8bE6YkmhBlNf0EYLpqxjIoCX8UNcaH_lbOGUMOIhNT9Jw1cNR5ZGulu8VDjQnFDNSLE/s1600/IMG_2677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznQYT8qQF3zGnvS_tz54tGYuu1cZtmjSPJju4MmqzGvQ_ZRYPy5ybfP_mlQed-aO5zJTSi2abk8bE6YkmhBlNf0EYLpqxjIoCX8UNcaH_lbOGUMOIhNT9Jw1cNR5ZGulu8VDjQnFDNSLE/s320/IMG_2677.JPG" width="320" /></a></div>
This tuesdays recipe was the Oasis Naan not to be confused with the Persian Naan. The recipe is the same dough but the shaping is different and the water used on top.<br />
I am getting more comfortable in making the yeast dough. I am just not getting any neater at it.<br />
The dough was really smooth and doubled nicely. These are the eight balls that are made before rolling the dough out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hKEYk8uufxSwhysqPWkRD-y4nu1i7aUjoXN7nHyJvL1B3bbxBaqJ8JOW8hE6dN3alGr5Tvq11EFrA0RgMa58Vdaa_ZogOv0drCGX0H8gnXCnXcEUTsKKRv8YqlWCBa-vxZSBv6g0aleX/s1600/IMG_2679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hKEYk8uufxSwhysqPWkRD-y4nu1i7aUjoXN7nHyJvL1B3bbxBaqJ8JOW8hE6dN3alGr5Tvq11EFrA0RgMa58Vdaa_ZogOv0drCGX0H8gnXCnXcEUTsKKRv8YqlWCBa-vxZSBv6g0aleX/s320/IMG_2679.JPG" width="320" /></a></div>
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I rolled the balls out to 5 or 6 inches in diameter and 1/4 " thick. My circle does not look like a circle. Cumin, scallions and salt are then sprinkled on top.</div>
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I kept thinking pizza while making these and so for two of the rounds I added italian spices - yum.</div>
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It is challenging getting rolled dough from counter to inverted cookie sheet. I must of lost my pizza stone in the kitchen redo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PmjEWnwS6aPWTqfXXT310LPGeDmzzICJzHMsPz8Bqr3nEGAY7SUJA7goP0cCfCeSKrA9Y_7U6jBwfDC_iFi57X2DqP-z_VAAwXsj6sU506PX8fOpyEvC_wk7g-u0PjX5sWhsftl12e6U/s1600/IMG_2685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PmjEWnwS6aPWTqfXXT310LPGeDmzzICJzHMsPz8Bqr3nEGAY7SUJA7goP0cCfCeSKrA9Y_7U6jBwfDC_iFi57X2DqP-z_VAAwXsj6sU506PX8fOpyEvC_wk7g-u0PjX5sWhsftl12e6U/s320/IMG_2685.JPG" width="320" /></a></div>
The bread was delicious. Jamie and I stood there and each ate one while warm. I had made baba ganoush but the tahini was bitter and it came out terrible. What a waste of time! Instead Jamie had some humus and some other spicy dip that we used as we each went through another round. We were thinking this would be great bread just for dipping in olive oil.<br />
I was happy with the outcome. I am so glad I put the time in in keeping up with TWD! Check out these blogs (our hosts - thanks) <a href="http://alwaysaddmorebutter.wordpress.com/">Always Add More Butter </a> & <a href="http://gaaarp.wordpress.com/">Of Cabbages & King Cakes</a> for the recipe.<br />
<br />T-momhttp://www.blogger.com/profile/11685568610675264885noreply@blogger.com5tag:blogger.com,1999:blog-2329579066190034877.post-58886716755966239182012-06-03T19:19:00.001-07:002012-06-03T19:19:30.967-07:00Chef Kim is sharing her cooking skills with the Down Syndrome Association of Central California and it started tonight with Gluten Free Pizza. It was DELICIOUS! Thank you Mr. Tom Schneider for donating the funds for all of the ingredients! and thank you Young Chefs Academy of Fresno for donating the cooking space and utensils.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRTs0_zZY831K09CmPql-OOICWHGUkoawYCMpGo2DlnTK5xKM6Jzv9rQLPouRQuQ-vrKO_jyr8UfuaanjdSCqg5KigmkBkGCfxFdToxCwfn7-zfk2yQyKP3uYpjQJ4eH0fr7VTo_NRmg/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRTs0_zZY831K09CmPql-OOICWHGUkoawYCMpGo2DlnTK5xKM6Jzv9rQLPouRQuQ-vrKO_jyr8UfuaanjdSCqg5KigmkBkGCfxFdToxCwfn7-zfk2yQyKP3uYpjQJ4eH0fr7VTo_NRmg/s320/DSC_0011.jpg" width="212" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCce6Q_tmvVMyUTN-9s1TLrRG6LTdn6035x9HyapILBar-VnJMheD6Fy_njROzMKW0T5PdI9h9icZj4gE6Shpi3pKRHLvvsieOy8TooTyDUGP9VzY8W7h-HXY2bWgthdFvB3V-oduf-6o/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCce6Q_tmvVMyUTN-9s1TLrRG6LTdn6035x9HyapILBar-VnJMheD6Fy_njROzMKW0T5PdI9h9icZj4gE6Shpi3pKRHLvvsieOy8TooTyDUGP9VzY8W7h-HXY2bWgthdFvB3V-oduf-6o/s320/DSC_0022.jpg" width="212" /></a></div>
<br />Jenn Jennhttp://www.blogger.com/profile/02007686285392905426noreply@blogger.com2