tag:blogger.com,1999:blog-49223557398894409832024-03-05T00:09:36.880-08:00Step by Step in the kitchenKathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-4922355739889440983.post-131235088970956912013-12-19T09:17:00.001-08:002013-12-19T09:17:37.154-08:00A Christmas Eve dilemma and a Farewell<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-c3qtkvIEBz7lqwMaBHCdtMjQPmhbjKpUpME0PhJDzxB2j64tTy0G61Gz-7_EJxD8D5ta7aT6yhtaBDBMrEHfPxboBujvkk2fS3Cbff48mOCvNaERUhuV-LWAjROUX8gzTNvVoMyz-4/s1600/DSCN5021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-c3qtkvIEBz7lqwMaBHCdtMjQPmhbjKpUpME0PhJDzxB2j64tTy0G61Gz-7_EJxD8D5ta7aT6yhtaBDBMrEHfPxboBujvkk2fS3Cbff48mOCvNaERUhuV-LWAjROUX8gzTNvVoMyz-4/s400/DSCN5021.JPG" /></a></div><i>Christmas Eve supper</i> is my time to host a gathering for family. This year, 2013, my daughter, her husband and two boys who live nearby and my son visiting from Maryland will be seated at my table.<br />
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The menu varies each year, some years more formal than others. I’ve been trying to decide what to serve this year, thinking on the subject since before Thanksgiving. One minute I have it all planned out, the next I come across a great idea on Pinterest or on any one of my favorite food blogs.<br />
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On this Thursday before Christmas, I still have not made up my mind. But, I thought perhaps that sharing my ideas with you—putting them all on paper (computer!)—will help me to make decisions.<br />
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<i>My daughter suggested making one of the Christmas ham dinners</i> shown on America’s Test Kitchen (aka CooksCountry.com and CooksIllustrated.com). She swears by their perfected recipes and uses them all the time. If you read my previous blog entry, you know about the <a href="http://stepbystepinthekitchen.blogspot.com/2013/12/quick-and-easy-cream-biscuits-baking.html">baking powder biscuits I made for Thanksgiving,</a> also from America’s Test Kitchen. Hmmm, I may make those biscuits for Christmas Eve.<br />
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So, there are numerous great ideas for ham and/or Christmas dinners at America’s Test Kithen, but again it would be a matter of making up my mind.<br />
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The <a href="https://www.cookscountry.com/recipes/3290-pineapple-mustard-glazed-ham"><b>Pineapple Mustard Glazed Ham</b> on Cook’s Country</a> sounds like it would be just right. A ham, 2 kinds of mustard, canned pineapple and, of course, brown sugar.<br />
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A favorite dessert of mine is <a href="http://stepbystepinthekitchen.blogspot.com/2013/05/dairy-free-tofu-pumpkin-pie-vegan.html"><b>Tofu Pumpkin Pie</b></a>. My grandsons like it but I don’t know if anyone else will eat it. <br />
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If I make a pie of any kind, which on first thought seems like a lot of work, I’d use the <a href="http://stepbystepinthekitchen.blogspot.com/2013/04/the-perfect-pie-crust-for-strawberry.html"><b>Perfect Pie Crust recipe</b></a> from The Pioneer Woman. It’s a winner and really easy! I featured it on Step by Step in the Kitchen when I made a <a href="http://stepbystepinthekitchen.blogspot.com/2013/04/the-perfect-pie-crust-for-strawberry.html">Strawberry Heart Pie</a> in April.<br />
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<a href="http://www.aspicyperspective.com/2013/11/bacon-wrapped-roasted-vegetables-maple-glaze.html"><b>Bacon Wrapped Veggie Bundles with Cider Maple Glaze</b> </a>are delicious. I made them last week and have a few ideas for improving them. First, I would buy the fatter asparagus and cut the other veggies to match the thickness. Second, I would include twice the number of vegetables in each bacon-wrap. Third, I would do the initial 20 minutes on a boiler pan with rack so the bacon grease can drip down into the pan (spraying the rack first). Fourth, before adding the Cider Maple Glaze, I’d move them all to another pan lined with parchment paper. And, last, I would turn down the heat a bit… 425-degrees or even 400. Depends on your oven. Adjust the cooking time, too. Prepping everything early in the day makes this recipe even simpler.<br />
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I truly love Brussels sprouts and have been sorely tempted by a recipe for <a href="http://www.abeautifulmess.com/2013/11/citrus-and-pomegranate-brussels-sprouts.html"><b>Citrus and Pomegranate Brussels Sprouts</b></a>. A beautiful dish—simple, simple!<br />
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You can probably tell that I’m crazy about vegetables. I even found a great vegetable recipe in a mailing from Bed Bath & Beyond… <a href="http://holiday.bedbathandbeyond.com/recipes/audreys-ginger-and-honey-glazed-carrots#sthash.XPF8RL3N.dpbs"><b>Audrey’s Ginger and Honey Glazed Carrots</b></a>. Easy and quick to make.<br />
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In that same mailing, BB&B featured a recipe for <a href="http://holiday.bedbathandbeyond.com/recipes/orange-ginger-glazed-ham#sthash.ByKT8NU6.dpbs"><b>Orange-Ginger Glazed Ham</b></a>: ham, orange marmalade, Dijon mustard, fresh ginger (I always have some in the freezer), and cranberry, orange or pomegranate juice. <br />
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Holiday dinners typically feature potatoes—mashed, of course. <a href="http://www.jamesandeverett.com/2013/11/17/colcannon/"><b>James and Everett’s Colcannon</b></a> caught my eye. Serious consideration underway.<br />
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On the other hand, I may just make <b>plain mashed potatoes</b>… Russets, milk, butter, salt and pepper. On Rachel Ray’s television show recently, she suggested leaving them in the pan, lid on, after mashing and mixing. Place it in a larger pan with simmering water to keep hot for up to several hours.<br />
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Back in October I made note of <a href="http://fromthebartolinikitchens.com/2013/10/09/blueberry-lemon-slice/">Chicago John’s <b>Blueberry Lemon Slice recipe</b> served with or without a Lemon Cream & Limoncello Syrup</a>. This one is a strong front-runner since everyone in the family likes lemon bars.<br />
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<i>My son appreciates a salad with his meals</i>, so that could be a simple add.. mixed greens, dried cranberries and feta cheese with ???? dressing. Oh, dear, another decision. What kind of dressing would go best with these ingredients?<br />
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There you have it, my dilemma. As I thought, however, going back through these recipes and seeing them side by side has helped me narrow down my choices. I hope that you are all able to make easy decisions about your holiday meals.<br />
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<b><span style="color: #38761d;">A FAREWELL…<br />
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<b><span style="color: #38761d;"><br />
</span></b> <i><span style="color: #38761d;">After two years of writing Step by Step in the Kitchen, I’ve decided it’s time for changes in my life. This is my last post on this blog, but I will keep it up on the Internet so you can check back and reread the entries.<br />
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Thanks to all of you who have followed me, and to my favorite blogger friends, I’ll still be following your blogs and commenting to stay in touch.</span></i><br />
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<h2><b><span style="color: red;">Merry Christmas to all my readers. And a Happy New Year!</span></b></h2><br />
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******<br />
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<i>My other blog is <a href="http://corningnystepbystep.blogspot.com/"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.</i><br />
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<a href="https://www.facebook.com/CorningNYStepByStep"><b>CORNING NY STEP BY STEP is now on Facebook</b></a>. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com12tag:blogger.com,1999:blog-4922355739889440983.post-83096913108881280062013-12-10T11:37:00.001-08:002013-12-12T06:50:58.209-08:00Quick and Easy Cream Biscuits (Baking Powder Biscuits)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNEZLpCsNBCEdYg3CV0P1Cjjq2DKqMEJb0W_TW5IOKnOHlOJzVCHD5_B1FP1sCZzvJMyQkCQZ6AVyoTPniieqi7VgMunOvOeBnKMejcz3Dvf2HS-Hq79nIjMZZEjxA3rbbr-j4J631iw/s1600/IMG_4103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNEZLpCsNBCEdYg3CV0P1Cjjq2DKqMEJb0W_TW5IOKnOHlOJzVCHD5_B1FP1sCZzvJMyQkCQZ6AVyoTPniieqi7VgMunOvOeBnKMejcz3Dvf2HS-Hq79nIjMZZEjxA3rbbr-j4J631iw/s400/IMG_4103.jpg" /></a></div>Thanksgiving is a distant memory and Christmas is looming on the horizon. My, doesn’t that sound fine (and a bit trite). Before we get too close to Christmas, let’s back up and take one more look at Thanksgiving. The recipe I used for that holiday dinner can be pulled out and used again for Christmas, Easter and any other day of the year, holiday or not!<br />
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Here’s how Thanksgiving 2013 went in my family. My daughter held the dinner at her country home. <br />
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*Her husband roasted the turkey using a recipe in which it’s covered with strips of salt pork. <br />
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*My son made the stuffing in a pan. <br />
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*My daughter made two apple pies and a pumpkins pie.<br />
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*I made <b>QUICK AND EASY CREAM BISCUITS</b> (baking powder biscuits using heavy cream in place of butter or shortening).<br />
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The secret to our successes? We used recipes from <a href="http://www.americastestkitchen.com">Americas Test Kitchen</a>, <a href="http://www.cookscountry.com">Cooks Country</a> and <a href="http://www.cooksillustrated.com">Cooks Illustrated</a> (all part of Christopher Kimball’s “kingdom”).<br />
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The biscuits were my choice after browsing through numerous menu ideas and recipes. It was an Aha! moment when I came across this recipe ‘cause I’ve always loved to make baking powder biscuits and am quite good at it, if I do say so myself.<br />
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What I really like about Christopher Kimball’s sites is that most recipes have a video to go with the printed version. Seeing it done, step by step, makes it much easier for me. I did discover, however, that there was a slight variation in some of the quantities between the two sources. I chose to stay with the amounts in the written version.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVwt4OhlQimv1KdWlMvENrnTsdjhhIN3ghBg8BTC50C9cBNH7wvaxHjJ8F-O_doQ8VJHgttRNRJBbegYriihkJJBzDe-Ri9PXbdwhOHCvnSnuR8KGB9_m54dnzvfURQH9loq5Mm6RMdM/s1600/IMG_4100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVwt4OhlQimv1KdWlMvENrnTsdjhhIN3ghBg8BTC50C9cBNH7wvaxHjJ8F-O_doQ8VJHgttRNRJBbegYriihkJJBzDe-Ri9PXbdwhOHCvnSnuR8KGB9_m54dnzvfURQH9loq5Mm6RMdM/s400/IMG_4100.jpg" /></a></div><br />
<a href="http://www.cooksilustrated.com"><b>QUICK AND EASY CREAM BISCUITS</b></a><br />
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(makes eight 2 ½-inch biscuits)<br />
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<i>Ingredients…</i><br />
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2 cups unbleached all-purpose flour, plus extra for the counter<br />
2 teaspoons granulated sugar<br />
2 teaspoons baking powder<br />
1/2-teaspoon table salt<br />
1-1/2 cups heavy cream*<br />
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<i>Instructions…</i><br />
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1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.<br />
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2. Whisk together flour, sugar, baking powder and salt in medium bowl. Stir in the cream (*see note) with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSMr6ASmvZzrvVlVXhf2xpQ5ONEm-bpXWRW7jpnwtCi4-qrBz4imSjkeD0NngeFSO9ehZeFeAYUvjQa4ub5Pt-pGSPb02pD5doFYCnqi-__wmaSUkCTwdZRygV_euUp2pAYgpqBNhBec/s1600/IMG_4086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSMr6ASmvZzrvVlVXhf2xpQ5ONEm-bpXWRW7jpnwtCi4-qrBz4imSjkeD0NngeFSO9ehZeFeAYUvjQa4ub5Pt-pGSPb02pD5doFYCnqi-__wmaSUkCTwdZRygV_euUp2pAYgpqBNhBec/s400/IMG_4086.jpg" /></a></div><br />
3. Shape the dough into a 3/4-inch THICK circle. Cut biscuits into rounds (I used a 2-1/2-inch diameter round cookie cutter) or wedges. Place on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.<br />
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(*add most, then more if needed; may need all, or not—consult Cooks Illustrated video for specifics)<br />
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<i>My notes (or, What worked for me)…</i><br />
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1. My original plan was to multiply everything X4 and make one big batch. Then I decided follow the original recipe as a test. After all, conditions and equipment in my kitchen won’t be the exact same as in the Cooks Illustrated kithen.<br />
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2. First batch went smoothly, but when baked, the biscuits rose so high that they “fell over”. See the middle biscuit in the picture below? Imagine if it was even higher and fell completely over, in an upside-down, fat U-shape.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJSkSa9w1TMr4cAdL7b-Ww28lN7W5bPPwvfHxIYXZ23eFDAxH3P61EprYk84thwFBJHInfksRMw5nmcjcoLEZJ_B8Zs9Cfnl0qhDBBTrozIoIcsCGjTjNfHQHcAOPZjrfDnsNrBMALAI/s1600/IMG_4098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJSkSa9w1TMr4cAdL7b-Ww28lN7W5bPPwvfHxIYXZ23eFDAxH3P61EprYk84thwFBJHInfksRMw5nmcjcoLEZJ_B8Zs9Cfnl0qhDBBTrozIoIcsCGjTjNfHQHcAOPZjrfDnsNrBMALAI/s400/IMG_4098.jpg" /></a></div><br />
3. One batch at a time is just enough to mix. Any more and it would wear out my hand.<br />
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4. If you ever made bread, you know you don’t beat on it, but you don’t have to be “gentle”. You can be a little forceful with these biscuits. Too light a hand when kneading and they won’t rise to meet your expectations.<br />
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5. On my first try, I used an 8-inch round cake pan as recommended. I pat out the dough in the pan then turned it upside down to remove the dough, before cutting shapes. Because of the high-rising results, I decided to use a 9-inch pan on future batches and that seemed to work much better.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiT_zeL9OC97KsSUl1tmQWTH63un3WL4PA7CBIpzH6t2msvosXSE4jAxgjvzXojfiTzaHXZ4gkStvyEvdmqBJfnxV5bmSC2dnAqFw8UQYW5AYmDRMlnQ4NHp0wT_JWmpVt7HJ16CFcqI/s1600/IMG_4094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiT_zeL9OC97KsSUl1tmQWTH63un3WL4PA7CBIpzH6t2msvosXSE4jAxgjvzXojfiTzaHXZ4gkStvyEvdmqBJfnxV5bmSC2dnAqFw8UQYW5AYmDRMlnQ4NHp0wT_JWmpVt7HJ16CFcqI/s400/IMG_4094.jpg" /></a></div><br />
6. After changing to a 9-inch pan, I also lowered the oven heat to 425-degrees. Every oven is different, so it’s worth experimenting to find what works for you. Look for a golden finish, and then take one out of the oven to pull apart and test for doneness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y1OXOkhN_8Yx1BTEvap_UHhSIp-vHpddOydGruL73HhPbjEvMoFQwq4zWwIkoNx5ZH9YbQHIfr1DRyT7a29ok4ejhtsL5G32DIp8QHJ9ldsrtD5jJ_1JCgP5SxP44_ybKI__7JbPXmM/s1600/IMG_4106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y1OXOkhN_8Yx1BTEvap_UHhSIp-vHpddOydGruL73HhPbjEvMoFQwq4zWwIkoNx5ZH9YbQHIfr1DRyT7a29ok4ejhtsL5G32DIp8QHJ9ldsrtD5jJ_1JCgP5SxP44_ybKI__7JbPXmM/s400/IMG_4106.jpg" /></a></div><br />
By the time I’d completed my third batch—and tasted all the “rejects” (leftover pieces)—I was well satisfied that this recipe was a winner! <br />
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Slather on a pat of butter. Add jelly or jam. I topped mine with a spoonful of <a href="http://stepbystepinthekitchen.blogspot.com/2013/11/ice-cream-with-homemade-magic-shell-and.html"><b>Bammer's Jammers</b></a> which was featured in my last post.<br />
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Probably my favorite way to eat baking powder biscuits is the next morning for breakfast, warmed up and topped with butter and maple syrup. No, there’s no photo. I ate them before I thought of it!<br />
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******<br />
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<i>My other blog is <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.</i><br />
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<a href="https://www.facebook.com/CorningNYStepByStep"><b>CORNING NY STEP BY STEP is now on Facebook</b></a>. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com6tag:blogger.com,1999:blog-4922355739889440983.post-28527611737889403232013-11-24T11:49:00.000-08:002013-12-06T06:34:06.487-08:00Ice Cream with Homemade Magic Shell and Bammer's Jammers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Za-Mbj4HB8ez7uxXauNm98ctiU8fxMCrPNP2CvAij_jIpe-FEYZOsBRm0NHshoNpvIOi-lBLCsTSvbOXuYQYH7VzP2fDmt322mSet0b0xs2m6Wis6JiDeysKBLpbGYWbM_hQcig965s/s1600/IMG_4045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Za-Mbj4HB8ez7uxXauNm98ctiU8fxMCrPNP2CvAij_jIpe-FEYZOsBRm0NHshoNpvIOi-lBLCsTSvbOXuYQYH7VzP2fDmt322mSet0b0xs2m6Wis6JiDeysKBLpbGYWbM_hQcig965s/s400/IMG_4045.JPG" /></a></div>You must click on these photos and get a close-up look at ice cream with homemade magic shell and Bammer's Jammers!<br />
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It all started when I saw photos and a recipe for <a href="http://bamskitchen.com/desserts/bammers-jammers/">Bammer’s Jammers</a> on <a href="http://bamskitchen.com">Bam’s Kitchen</a>. BAM is one of my favorite food bloggers and she's good at it, carefully researching every recipe and testing them on her husband and teenage boys.<br />
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I knew I had to have it! Who (not me!) can resist a simple mixture of strawberries, cranberries, freshly grated ginger and honey? <br />
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Hmm, English muffins and peanut butter came quickly and persistently to mind.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVkK9JKlKglB485VLt0vMjmjtXEoJ_4QiaiatjqH7Qdq2hMPBCrC9ThrjK4Fjmghfn1JsjUt0KsT1sjccOik_d1yzPtjQ8Q4njJIReEfPmZDrcmHYTU3iuMQyeRLqMv5wL33sKxaGLEQ/s1600/IMG_3965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVkK9JKlKglB485VLt0vMjmjtXEoJ_4QiaiatjqH7Qdq2hMPBCrC9ThrjK4Fjmghfn1JsjUt0KsT1sjccOik_d1yzPtjQ8Q4njJIReEfPmZDrcmHYTU3iuMQyeRLqMv5wL33sKxaGLEQ/s400/IMG_3965.JPG" /></a></div><br />
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A week later I finally remembered to pick up frozen strawberries at the supermarket. <i>At the moment I’m typing this sentence (2:20 PM ET), the temperature has finally crept up to 24-degreesF. A delightful, sunny BRRR…. so no fresh, local strawberries this month.</i><br />
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Strawberries in hand, I quickly whipped up <a href="http://bamskitchen.com/desserts/bammers-jammers/">Bammer’s Jammers</a> and fell in love after one taste straight from the pan. And, I was right. A perfect fit with an English muffin and peanut butter.<br />
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The first photo was ordinary and I wanted something with zing. That’s why the jar is tipped over and <a href="http://bamskitchen.com/desserts/bammers-jammers/">Bammer’s Jammers</a> is swiftly running out of the jar. Quick, click!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6khCcb9E_xOn9jqnQ90aJfYuvaOLmiVqBnYnjuqguwdzpIlWPalDEtDgezzRb8cfp8HeiNBTXEFnT0OuUwHpwVSS1TmKeo0NK3lQAe2fc_ibpb9BQ_9zDaJ7SAQ6jwMqSwlaP6z3kKk/s1600/IMG_3970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6khCcb9E_xOn9jqnQ90aJfYuvaOLmiVqBnYnjuqguwdzpIlWPalDEtDgezzRb8cfp8HeiNBTXEFnT0OuUwHpwVSS1TmKeo0NK3lQAe2fc_ibpb9BQ_9zDaJ7SAQ6jwMqSwlaP6z3kKk/s400/IMG_3970.JPG" /></a></div><br />
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A few days later, it occurred to me that <a href="http://bamskitchen.com/desserts/bammers-jammers/">Bammer’s Jammers </a>would taste good on a bowl of vanilla ice cream. Chocolate flashed through my mind, too. That’s how I came to search out a recipe for <a href="http://www.instructables.com/id/Homemade-Magic-Shell-Recipe/">Homemade Magic Shell</a>. I’ve made homemade magic shell before, but none of the recipes I tried inspired me to make it a second time. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuWPe5E-oSxY0HDhkhE0Zrzxk9qFSxkIqPC8FFMj3JRsWKwMUwi1vYYn1gY9RLUWW3UAZsdbmepcrZlilmwloCjoc0OMkplSGeMsxVMnfcB0WdUEATyCOftFN_pJFtYQGEMBSmz7Xhjw/s1600/IMG_4041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuWPe5E-oSxY0HDhkhE0Zrzxk9qFSxkIqPC8FFMj3JRsWKwMUwi1vYYn1gY9RLUWW3UAZsdbmepcrZlilmwloCjoc0OMkplSGeMsxVMnfcB0WdUEATyCOftFN_pJFtYQGEMBSmz7Xhjw/s400/IMG_4041.JPG" /></a></div><br />
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This time, however, I’m totally sold and this recipe for <a href="http://www.instructables.com/id/Homemade-Magic-Shell-Recipe/">Homemade Magic Shell</a> from <a href="http://instructables.com">Instructables</a> is a forever-keeper. Here’s why:<br />
1. It’s made with coconut oil.<br />
2. It only has two ingredients (for the basic recipe).<br />
3. It hardens beautifully upon making contact with the ice cream.<br />
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Vanilla ice cream, Homemade Magic Shell and Bammer’s Jammers. “Nothing could be finer…”<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OMhDnErE5W6rViIOqbmyxlQDfOHT9hwVfZc61h3wNp3smONjtN1Rb5B_BB3A6cjOPlCRM56RFGbqIK9TYCRwRNL9uqGgEbwp27e8bHjtLfDwHUJ3xyBdH6KXQ6kB7vLmVhKsa0Is-Bg/s1600/IMG_4050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OMhDnErE5W6rViIOqbmyxlQDfOHT9hwVfZc61h3wNp3smONjtN1Rb5B_BB3A6cjOPlCRM56RFGbqIK9TYCRwRNL9uqGgEbwp27e8bHjtLfDwHUJ3xyBdH6KXQ6kB7vLmVhKsa0Is-Bg/s400/IMG_4050.JPG" /></a></div><br />
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<br />
<i>My other blog is <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.</i><br />
<br />
<a href="https://www.facebook.com/CorningNYStepByStep"><b>CORNING NY STEP BY STEP is now on Facebook</b></a>. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com10tag:blogger.com,1999:blog-4922355739889440983.post-50682492318797393822013-11-11T14:40:00.002-08:002013-11-12T06:23:08.538-08:00All About Apples<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbFZl1xfjqaUcdW7FR8WgLYq7Eg5V2en8aeOENr_IWQe8sO00BWbTdWuR9bRSQPH0DyPxvwAtzbmtsUVvBKlc4dtJebrZkhlsfEQeGH3isJpMHuqIqY2VlOSMMpqhHbsyESPh8lNhWac/s1600/IMG_2710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbFZl1xfjqaUcdW7FR8WgLYq7Eg5V2en8aeOENr_IWQe8sO00BWbTdWuR9bRSQPH0DyPxvwAtzbmtsUVvBKlc4dtJebrZkhlsfEQeGH3isJpMHuqIqY2VlOSMMpqhHbsyESPh8lNhWac/s400/IMG_2710.JPG" /></a></div>Between trips to an apple farm and my daughter’s house, I’ve been well-supplied and haven’t had to spend a cent (for apples!) at the supermarket. Fresh picked apples—mmm! They’re the best.<br />
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My daughter and her family bought a house two years ago and started their country life with five HUGE apples trees—several different varieties that have not yet been identified but have distinct differences in taste, sweetness and tartness.<br />
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Lots of apples their first year but with the moving in and settling down, apple experimentation was not on the menu. Instead, the boys—my little grands—were paid 50-cents a bucket to pick up the many apples. Really, they had to be picked up; otherwise, a walk/run through the backyard and under the apple trees was more like roller skating, from apple to apple.<br />
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Last year, their second year of country life, not a single apple appeared!<br />
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And now it’s Year #3 and those trees have broken a record in apple production. They’ve also broken several branches due to the weight of the many, many apples.<br />
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Son-in-law built a wooden apple press. They’ve made cider. They’ve made and canned applesauce, apple pie filling and apple butter. They’ve given away apples. Still, I find myself “rolling” through the backyard when I visit and the dog is taking me for a walk.<br />
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Back to the apple farm: I brought home Honeycrisp that weighed almost a half pound each and were so-o sweet. I also picked MacIntosh, also sweet but with a bit of tartness. They worked well together. <br />
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I selected two recipes and loved both! So, here for your baking and eating pleasure are FRENCH APPLE CAKE and APPLE CREAM CHEESE COFFEE CAKE. (Click on the links to see the recipes and click on each photo to see an enlarged, detailed picture.)<br />
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FRENCH APPLE CAKE<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxeVi6t40HzBMx8vw_0YQJbvzNY8aGGsP3hLSPOwhElq1GO1dqPaHSqOjJ-0ZgjAc1CbJjHo3f7-_GAd_P263MhvlkgIAbBCVN0t2dOCF8oVBBey-K3HRKEZq2FIU-N1pu68qxULsqcw/s1600/IMG_2702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxeVi6t40HzBMx8vw_0YQJbvzNY8aGGsP3hLSPOwhElq1GO1dqPaHSqOjJ-0ZgjAc1CbJjHo3f7-_GAd_P263MhvlkgIAbBCVN0t2dOCF8oVBBey-K3HRKEZq2FIU-N1pu68qxULsqcw/s400/IMG_2702.JPG" /></a></div><a href="http://www.bigoven.com/recipe/163702/French-Apple-Cake">from BigOven.com ~ cake crust, apple filling, custard filling, garnish</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDIeqpMftPiVVkWt-0ZKMlW8Z75dqUCQW4Ep8odtcHVcRtEzE-F5StjAH07ZqFmlNioN30KYPDy7Y_U1rGVFNbFJGAlQyEEbgMz_JlkEslI8LOHahyphenhyphen39m3MYlLJphuL12G6o-W0mt8Mg/s1600/IMG_2708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDIeqpMftPiVVkWt-0ZKMlW8Z75dqUCQW4Ep8odtcHVcRtEzE-F5StjAH07ZqFmlNioN30KYPDy7Y_U1rGVFNbFJGAlQyEEbgMz_JlkEslI8LOHahyphenhyphen39m3MYlLJphuL12G6o-W0mt8Mg/s400/IMG_2708.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbFZl1xfjqaUcdW7FR8WgLYq7Eg5V2en8aeOENr_IWQe8sO00BWbTdWuR9bRSQPH0DyPxvwAtzbmtsUVvBKlc4dtJebrZkhlsfEQeGH3isJpMHuqIqY2VlOSMMpqhHbsyESPh8lNhWac/s1600/IMG_2710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbFZl1xfjqaUcdW7FR8WgLYq7Eg5V2en8aeOENr_IWQe8sO00BWbTdWuR9bRSQPH0DyPxvwAtzbmtsUVvBKlc4dtJebrZkhlsfEQeGH3isJpMHuqIqY2VlOSMMpqhHbsyESPh8lNhWac/s400/IMG_2710.JPG" /></a></div><br />
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APPLE CREAM CHEESE COFFEE CAKE<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5HPo_sT_BF0LN93OIPA9sPvos6vMKsaTtxpt5Z4ZOttTKsjvkSZAdyHwZEkwyCrKuh1fKIP_ILpBZ3j3FqLSn2AOXtQwX2OHLLEb4rm4QV7-EfSssqnuQZR-4LvN5bwGeyDmv9L1TfY/s1600/IMG_2811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5HPo_sT_BF0LN93OIPA9sPvos6vMKsaTtxpt5Z4ZOttTKsjvkSZAdyHwZEkwyCrKuh1fKIP_ILpBZ3j3FqLSn2AOXtQwX2OHLLEb4rm4QV7-EfSssqnuQZR-4LvN5bwGeyDmv9L1TfY/s400/IMG_2811.JPG" /></a></div><br />
<a href="http://allrecipes.com/Recipe/Apple-Cream-Cheese-Coffee-Cake/Detail.aspx?event8=1&prop24=SR_Thumb&e11=apple%20cream%20cheese%20coffee%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page">from AllRecipes ~ baked in an angel food cake pan (10-inch tube pan). <br />
Cream cheese and confectionery sugar mixture is spread on the bottom layer of batter and topped with another batter layer. A mixture of walnuts, sugar and cinnamon is sprinkled on top before baking.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8ohyphenhyphenz-VC74BQ5ZSI-CJTZ52zF8ArJeIshYcykaKaKwkPy_0snhFWFFfC6oMqa5HzawGIUynvuVZQxISr0jeKp08TCf9HxWecLV_HbXLhEakbZH7RDNpZtAuAxaCxN_sMAhFuuB35Pa0/s1600/IMG_4636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8ohyphenhyphenz-VC74BQ5ZSI-CJTZ52zF8ArJeIshYcykaKaKwkPy_0snhFWFFfC6oMqa5HzawGIUynvuVZQxISr0jeKp08TCf9HxWecLV_HbXLhEakbZH7RDNpZtAuAxaCxN_sMAhFuuB35Pa0/s400/IMG_4636.JPG" /></a></div>For more apple recipes, visit these 2011 and 2012 posts on Step By Step In The Kitchen…<br />
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<a href="http://stepbystepinthekitchen.blogspot.com/2012/08/apple-raisin-bars-with-red-hot-cinnamon.html">APPLE-RAISIN BARS WITH RED HOT CINNAMON CANDIES</a><br />
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<a href="http://stepbystepinthekitchen.blogspot.com/2012/10/fresh-apple-yogurt-cake.html">FRESH APPLE YOGURT CAKE</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9hTOsLpW2T3YVGwstHPcOrEvp39hkUtW7hVPeIRhJJbkfqzpWbb16FzR5DtROxOF7d28nNhuWCdnYEOk312brabsrmcplbofSTYXuW2OMlW6o4vrkKyMv85-323Jtcg6FIs0-ak_zSs/s1600/IMG_4640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9hTOsLpW2T3YVGwstHPcOrEvp39hkUtW7hVPeIRhJJbkfqzpWbb16FzR5DtROxOF7d28nNhuWCdnYEOk312brabsrmcplbofSTYXuW2OMlW6o4vrkKyMv85-323Jtcg6FIs0-ak_zSs/s400/IMG_4640.JPG" /></a></div><br />
<a href="http://stepbystepinthekitchen.blogspot.com/2011/10/apple-almond-cake.html">APPLE ALMOND CAKE</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj102tB4Bejv-HkshSXh1-mUZDR6Vr0hsQLAUlvZdJ-rDJipXpgkDgTNUPIpH4GLT3dkgF2zqELtyjrn1GOafjjdUPZUbacmBF7PWH2UY3eepiyqkGa5VZ-Vd0sFnaCbBYYCfjGXa6S-xE/s1600/IMG_1737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj102tB4Bejv-HkshSXh1-mUZDR6Vr0hsQLAUlvZdJ-rDJipXpgkDgTNUPIpH4GLT3dkgF2zqELtyjrn1GOafjjdUPZUbacmBF7PWH2UY3eepiyqkGa5VZ-Vd0sFnaCbBYYCfjGXa6S-xE/s400/IMG_1737.JPG" /></a></div><br />
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<i>My other blog is <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.</i><br />
<br />
<a href="https://www.facebook.com/CorningNYStepByStep"><b>CORNING NY STEP BY STEP is now on Facebook</b></a>. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.<br />
<br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com12tag:blogger.com,1999:blog-4922355739889440983.post-5103673730188988442013-10-10T11:35:00.002-07:002013-10-10T11:35:54.607-07:00Three Easy Meat And Veggie Meals Concocted With Whatever Happens To Be In The House<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GZMQxaVNiTkwXz6nnvRn_4tFQm1rAGmDoMfInwI8GiAnMjqEMk63NHMuFin6moCI67rOXGF42-kwzoT7WziTh8I9-b8GhNelmcp0AMp3kcm7Mlbo7VGgkLl6aR5GaQP9HE-WzNLx9WM/s1600/IMG_2762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GZMQxaVNiTkwXz6nnvRn_4tFQm1rAGmDoMfInwI8GiAnMjqEMk63NHMuFin6moCI67rOXGF42-kwzoT7WziTh8I9-b8GhNelmcp0AMp3kcm7Mlbo7VGgkLl6aR5GaQP9HE-WzNLx9WM/s320/IMG_2762.JPG" /></a></div><br />
If I wait too long after creating a dish before blogging about it, it takes even longer to translate my notes about said dish. For instance, the nameless creation pictured next was hastily noted on a small piece of paper as ~<br />
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“Leafy Green lettuce, Smokey deli Turkey, Polar..., Grand Cru..., Spinach cooked.”<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYk5puyTpHNn7pN7FlS5Rx9-djuLblULXMMKY1GHkWaWSsGUhU9URp55XqR9FTBK6mgO9EbArRn9jSXGUilfdBasDJ1rg2DzKGTlxgblETcRHXs-oUHK6NnzOaohfqDlig9lOiZcVA_E/s1600/IMG_2691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYk5puyTpHNn7pN7FlS5Rx9-djuLblULXMMKY1GHkWaWSsGUhU9URp55XqR9FTBK6mgO9EbArRn9jSXGUilfdBasDJ1rg2DzKGTlxgblETcRHXs-oUHK6NnzOaohfqDlig9lOiZcVA_E/s320/IMG_2691.JPG" /></a></div><br />
What it means is ~ I cleaned, dried and laid out individual leaves of Leafy Green Lettuce. Each leaf was topped with a slice of Smoked Deli Turkey, then drizzled with a stream of mild Polar Mango Sauce (easily replaced with any favorite sauce). Grand Cru is a version of Gruyere Cheese that is produced in the United States. A strip of it goes on next and the final ingredient is cooked spinach. <br />
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Really quite good and I liked picking the leaves up and eating them with my fingers.<br />
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Another note I came across, slightly more decipherable ~<br />
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“1 T. Scallions - Squirt EVOO, 1/2 c. Canned Beets, 10 stalks Asparagus, 1/4 c. Shredded Carrots, Spaghetti Squash 2 c., 1 T. Parmigiano Reggiano”<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqgEFvab4N08FZ7lJk98VE4q0_XNYK7a8ST5Jblv9CG5WBmtFVki0zrwpQdcTRpCORlMpnvHZpLZ3mPla4PtMmSohbhNQ52kIV6mBG4PJkHBCPAz0RXnsO7f9EEhZsPw0Ex7JsdICnV8/s1600/IMG_2766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqgEFvab4N08FZ7lJk98VE4q0_XNYK7a8ST5Jblv9CG5WBmtFVki0zrwpQdcTRpCORlMpnvHZpLZ3mPla4PtMmSohbhNQ52kIV6mBG4PJkHBCPAz0RXnsO7f9EEhZsPw0Ex7JsdICnV8/s320/IMG_2766.JPG" /></a></div><br />
Here are the actual steps I took ~ First cooked a small spaghetti squash in the oven. After cooled slightly, cut in half and used a large fork to pull out the innards in spaghetti-like strands. Squirted a small amount of extra virgin olive oil in a medium casserole dish. Filled bottom with a layer of spaghetti squash; topped that with cut-up (leftover) cooked asparagus. Arranged canned beet slices around edges and scattered shredded carrots and small pieces of scallions (green onions) on top. Sprinkled with Parmigiano Reggiano. <br />
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Can’t remember whether I heated this one in the oven or in the microwave. Anyway, after it had time to heat, I sprinkled it with more Parmigiano Reggiano. Can never have too much cheese!<br />
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Lastly, and I’m lacking notes on this one, so will go with my memory and the photo ~<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaZ8xr_UtCxsL9d0WQ7Eyb9D2Zd7Rd-ULGdGOcbczoQMXtB6QrkVolBsoNv2gs0G9njTejSIKnuSo7J44d5QOEtf1LU1I5AuITBlnPejP18w6mThEIh4FFVGB8M4qrY5izL6p-3eD3FQ/s1600/IMG_2592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaZ8xr_UtCxsL9d0WQ7Eyb9D2Zd7Rd-ULGdGOcbczoQMXtB6QrkVolBsoNv2gs0G9njTejSIKnuSo7J44d5QOEtf1LU1I5AuITBlnPejP18w6mThEIh4FFVGB8M4qrY5izL6p-3eD3FQ/s320/IMG_2592.jpg" /></a></div><br />
A bed of torn lettuce, topped with bite-sized pieces of cube steak (cooked and seasoned however you like it--I simply used Salt & Pepper), pineapple chunks, sliced cooking onion, shredded carrots (the pineapple, onion and carrots were cooked with the cube steak). To top it all off, Polar Mango Sauce.<br />
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Such fun to mix and match whatever is in my refrigerator and cupboards.<br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com8tag:blogger.com,1999:blog-4922355739889440983.post-2140837275531206702013-09-24T14:32:00.000-07:002013-09-24T14:32:10.066-07:00Breakfast, Brownies and Mini Turkey Loaves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCHuwVrv52D-bCMjul_y8hV8EBPK4tusi1Xs2MNbYcifb4m5d_z0Nv5vg8ISZZ2td2DYeV5mhAdO70w3mPc1qY4WVaygVSoIVOKyn9GFk-7uusDR0-Mn8wBzUFyQWQlMjNoRhhz7bUvs/s1600/DSCN5670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCHuwVrv52D-bCMjul_y8hV8EBPK4tusi1Xs2MNbYcifb4m5d_z0Nv5vg8ISZZ2td2DYeV5mhAdO70w3mPc1qY4WVaygVSoIVOKyn9GFk-7uusDR0-Mn8wBzUFyQWQlMjNoRhhz7bUvs/s320/DSCN5670.JPG" /></a></div>I’ve been so lazy this past month. Have you noticed?! No food posts since August 27, but I continue to cook and eat. Can’t avoid it.<br />
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Just for today, some photos of foods I’ve been eating ~ no detailed recipes, only brief descriptions and comments.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-qIGvQBfTvPfOcb1BM_b165a58b2P-eNCCUzrtNVNgQ4-uzZzj9KFB5K5av6hyRiGXlEd2_e6LT1vKJtk0a31fu7cEmX9b_2DQBacDP0VFXz5JrlbabolOf96E4Kt5syNLzh41D3Bto/s1600/DSCN5662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-qIGvQBfTvPfOcb1BM_b165a58b2P-eNCCUzrtNVNgQ4-uzZzj9KFB5K5av6hyRiGXlEd2_e6LT1vKJtk0a31fu7cEmX9b_2DQBacDP0VFXz5JrlbabolOf96E4Kt5syNLzh41D3Bto/s320/DSCN5662.JPG" /></a></div><b>BACON, EGG & CHEESE CUPS</b><br />
This breakfast (or brunch) dish starts with bacon, so why in the world would you need to grease the muffin tin? Because, in spite of the bacon grease, they stick to the muffin tin. Maybe lining each “cup” with parchment paper would work. Start with bacon, sprinkle with shredded cheese, pour in eggs mixed with chopped chives or green onions, salt & pepper. Bake in a preheated 350-degree fahrenheit oven 30-35 minutes until the bacon is crisp and the egg mixture is “set”. If you don’t eat them all, wrapped them carefully and freeze for future consumption!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitevutcVsJJMkssxKBHwUB28fZKIOVQQTHdZQ1XBusl5r2OeSvqIlsSms-UyJ4bGhC5cD0kuI7nEMGuqu_l1qw6oOhyOUapbSJ1c53pwgHQpLBzqMrlCYK78uldybr9aCpZ2I7CbaJTfM/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitevutcVsJJMkssxKBHwUB28fZKIOVQQTHdZQ1XBusl5r2OeSvqIlsSms-UyJ4bGhC5cD0kuI7nEMGuqu_l1qw6oOhyOUapbSJ1c53pwgHQpLBzqMrlCYK78uldybr9aCpZ2I7CbaJTfM/s320/IMG_0234.JPG" /></a></div><b>A HEARTY BREAKFAST</b><br />
Scrambled eggs, toasted homemade <a href="http://stepbystepinthekitchen.blogspot.com/2013/05/english-muffin-bread.html">English Muffin Bread</a>, strawberries and what I believe was <a href="http://www.spam.com/recipes">a slice of Spam</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSnvfV4yPL6MEq9qoFV25IaXlKxSM9FzBZ4O1twbE6OgHndNRvfpMSzGQYqh3DA5jk7eQIxadFjBILkfcnhbu0gPdJ3B7-AxVtg9HpxJ6OW87uaIpFwjWwo-RSe0YO2biX9KPtBZYoIk/s1600/IMG_2539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSnvfV4yPL6MEq9qoFV25IaXlKxSM9FzBZ4O1twbE6OgHndNRvfpMSzGQYqh3DA5jk7eQIxadFjBILkfcnhbu0gPdJ3B7-AxVtg9HpxJ6OW87uaIpFwjWwo-RSe0YO2biX9KPtBZYoIk/s320/IMG_2539.jpg" /></a></div><b>BROWNIES</b><br />
I bought a brownie divider pan and just love it. After baking them, I decorated with nuts, chocolate chips and Reese’s PB cups. After they cooled, I simply lifted the divider out and was left with twelve equal sized brownies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NzbHFmh55k0aeKGNkV95dL6YcuWvhUu7X68QVd4n45gXR3D4EnpmaqdsqLZ-XYYPQKFS4XCYIiw1sGBbVXuYemlJlH11fg4bwK98mjecrjxT3XToekumAbCdafD8QBBkhSGpLeWbZ8E/s1600/IMG_2664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NzbHFmh55k0aeKGNkV95dL6YcuWvhUu7X68QVd4n45gXR3D4EnpmaqdsqLZ-XYYPQKFS4XCYIiw1sGBbVXuYemlJlH11fg4bwK98mjecrjxT3XToekumAbCdafD8QBBkhSGpLeWbZ8E/s320/IMG_2664.JPG" /></a></div><b>MINI TURKEY AND VEGGIE MEATLOAVES</b><br />
Yes, it’s the brownie divider pan. It worked on mini turkey loaves, too. <a href="http://www.foodnetwork.com/recipes/turkey-and-veggie-meatloaf-minis-recipe/index.html">Follow the Food Network recipe</a> and each piece (when using this divider pan) is about 125 calories. I ate two, then wrapped and froze the rest individually. For this recipe, I placed the brownie pan in a cookie sheet to catch any grease... the pan consists of three parts and the bottom part has a big square opening that is covered by the second part. While the brownie batter didn’t leak through, I knew the grease would.<br />
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<i>My other blog is <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.)</i><br />
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<a href="https://www.facebook.com/CorningNYStepByStep"><b>CORNING NY STEP BY STEP is now on Facebook</b></a>. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.<br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com10tag:blogger.com,1999:blog-4922355739889440983.post-3445824558538933142013-08-27T11:24:00.001-07:002013-08-27T11:24:38.521-07:00The Simplest Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADQGE29j5zudwvZgX6Ft38qk4MmDd2WuLEXaqVOdOPclTux-SDOKEDP8JaJ9LdPpFPFRPOvbSXuOK68jCrew7nwxMTvyfiLiKm81KwtAgd67Dg6buZW-Pw4Vjb_nQUydU-uQglpHsSAw/s1600/IMG_1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADQGE29j5zudwvZgX6Ft38qk4MmDd2WuLEXaqVOdOPclTux-SDOKEDP8JaJ9LdPpFPFRPOvbSXuOK68jCrew7nwxMTvyfiLiKm81KwtAgd67Dg6buZW-Pw4Vjb_nQUydU-uQglpHsSAw/s320/IMG_1937.JPG" /></a></div>In the mid-1990s I worked in a small cafe. In addition to the regular lunch menu, each day we created two quiches, two special entrees and a soup. My favorite soup? <b>Butternut Squash</b>. Not only did it taste like winter and comfort and satisfaction, but also it was the simplest soup recipe I ever made.<br />
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1. Wash the unpeeled butternut squash. Cut it into large chunks.<br />
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2. Place the chunks in a large pot and cover with water. Bring to a boil; lower heat, cover and cook until can be easily pierced with a fork.<br />
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3. Remove pot from heat. Remove squash with a slotted spoon and allow to cool slightly. (DO NOT THROW AWAY COOKING WATER)<br />
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4. Scoop cooked squash out of skin and place in blender with a cup of the cooking water. Add salt, pepper and garlic powder. Don’t go crazy here--you’ll be tasting and maybe adding more later.<br />
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5. Blend, adding more water a little bit at a time till the soup reaches the desired consistency.<br />
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6. Return to pot and heat slightly over low heat. Taste and add more salt, pepper or garlic powder, if desired.<br />
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Does anyone know of a simpler soup than this <b>BUTTERNUT SQUASH SOUP</b>?<br />
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<b>RAINBOW CUPCAKES</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoaztuQOnXnHULldbzSwhbnhhEfoAkHwd7vvnIPnaQr3_9vXgVWXECh-XdLvk_4oKXMhLMwpgTQ34RbNEdpmkrCCf6w0OUS-Oiu7vtTeg1-sgDT3HPg5bsm3DsJU_r5hhNopW9Omd5dSA/s1600/DSCN4783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoaztuQOnXnHULldbzSwhbnhhEfoAkHwd7vvnIPnaQr3_9vXgVWXECh-XdLvk_4oKXMhLMwpgTQ34RbNEdpmkrCCf6w0OUS-Oiu7vtTeg1-sgDT3HPg5bsm3DsJU_r5hhNopW9Omd5dSA/s320/DSCN4783.JPG" /></a></div><br />
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<i>My other blog is <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.)</i><br />
<br />
<a href="https://www.facebook.com/CorningNYStepByStep">CORNING NY STEP BY STEP is now on Facebook</a>. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com18tag:blogger.com,1999:blog-4922355739889440983.post-32423146936787675762013-08-22T13:23:00.001-07:002013-08-22T13:23:52.220-07:00Increasingly-Popular Mexican Stuffed Shells<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEQYoZ6A-Gp3OjPgK15f1BC0WxAp1j81GTF-7w2EgpiVXX9ncXhKU2LkBb1pO5fHaseCddf85ice5XdBC2UhORTSLSi3gyQeUpkJpa5Uv9e8V3Jp_T0A0-JScpWnlvO63OouqC8qbHXM/s1600/IMG_1876+-+Version+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEQYoZ6A-Gp3OjPgK15f1BC0WxAp1j81GTF-7w2EgpiVXX9ncXhKU2LkBb1pO5fHaseCddf85ice5XdBC2UhORTSLSi3gyQeUpkJpa5Uv9e8V3Jp_T0A0-JScpWnlvO63OouqC8qbHXM/s320/IMG_1876+-+Version+3.JPG" /></a></div><b>Mexican Stuffed Shells</b> are featured so often on <a href="http://www.pinterest.com">Pinterest</a> that I have no idea who originated this delicious recipe. One special change I made was to substitute Boca Veggie Ground Crumbles for my vegetarian daughter. This entree would be equally delicious with ground beef or ground turkey.<br />
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My son-in-law is a diehard carnivore but even he went back for seconds! Grandson No. 1 -- age 10 -- is an omnivore, as he puts it. We’ve recently come to realize that my 6-year old grandson is (going to be) a vegetarian. He barely touches meat and he likes most of his foods uncooked. I’m glad to know that both of them -- all 4 of them as a matter of fact -- love their salads and vegetables.<br />
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Grandma -- that’s me -- will eat most anything. That’s the way I was raised, but I find as I get older (I do that regularly) I prefer less meat and more veggies. Right now my daughter and I are in the midst of a modified Paleo diet. Meaning we’re pretty much restricting ourselves to meat, veggies and fruit. Because she’s a vegetarian, she ends up adding beans and some grains to her diet to meet her caloric and nutritional needs. I add some dairy because I never ate/drank much of it in the first place, but probably need what I can get to avoid osteoporosis.<br />
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<i><b>Back to the recipe</b></i><br />
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<b>MEXICAN STUFFED SHELLS</b><br />
(Serves 5-6)<br />
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Ingredients...<br />
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1-pound ground beef or ground turkey<br />
1 package taco seasoning<br />
4 ounces cream cheese<br />
18 jumbo pasta shells<br />
1-1/2 cups salsa<br />
1 cup taco sauce<br />
1 cup shredded cheddar cheese<br />
1 cup shredded Monterey Jack cheese<br />
3 green onions, chopped<br />
1/4 - 1/3 cup pitted black olives, cut in quarters<br />
Sour cream<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOt0Z85Y4oIEaxFiP7yMIffOu82NLbdgz-tjgZEzKpfE4vnH6eyNQ-h9UL1jBESpwULw6XdRPSAd4XuRUaTq5tEaImTXNiU30jz_2rBcp8uMYk9ple4fkzLcav7MyU67xMaVMzvNj5uY/s1600/IMG_1876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOt0Z85Y4oIEaxFiP7yMIffOu82NLbdgz-tjgZEzKpfE4vnH6eyNQ-h9UL1jBESpwULw6XdRPSAd4XuRUaTq5tEaImTXNiU30jz_2rBcp8uMYk9ple4fkzLcav7MyU67xMaVMzvNj5uY/s320/IMG_1876.JPG" /></a></div><br />
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Instructions...<br />
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1. Preheat oven to 350-degrees Fahrenheit.<br />
2. In a pan, brown the meat; add taco seasoning and prepare according to package directions.<br />
3. Add cream cheese to meat mixture; cover and simmer until cheese is melted. Stir together and mix well. Cool thoroughly. <br />
4. While meat is cooking, cook pasta according to package directions. Drain. Rinse with cold water. Drain. Set shells on pan or large plate with space between so they don’t stick together.<br />
5. Pour salsa on bottom of a baking pan.<br />
6. Stuff each shell with 1 - 2 tablespoons of the meat mixture. Place them in the pan, open side up.<br />
7. Evenly cover shells with taco sauce.<br />
8. Cover with foil and bake thirty (30”) minutes.<br />
9. Remove foil and sprinkle with onions, olives and shredded cheeses.<br />
10. Bake 10” - 15” more (leave foil OFF), until cheeses melt and mixture is just starting to bubble.<br />
11. Serve with sour cream. If desired, serve with more chopped onions, shredded lettuce and diced tomatoes. Oh, and maybe more salsa!<br />
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NOTES:<br />
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* Since I was feeding carnivores (meat-eaters) and vegetarians, I substituted Boca Frozen Veggie Ground Crumbles (prepared as directed on package) and everyone was satisfied.<br />
* My daughter had made an ATK (America’s Test Kitchen) recipe the day before and gave me her homemade taco seasoning from that entree. I used it and was happy with the results.<br />
* I used mild salsa and mild taco sauce. Next time I may up the heat a notch in one or the other.<br />
* Recipes I saw called for a 9-inch by 13-inch pan. No! Go smaller so that the finished, stuffed shells touch each other.<br />
* I prefer full-fat cream cheese and sour cream!<br />
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Can you believe, next month -- September 2013 -- will be the two year anniversary of <b>Step by Step in the Kitchen</b>. And, I’ll be having my 68th birthday. Love it! You’re never too old for anything... blogging, whatever.<br />
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Maybe my creeping-up advanced age is what accounts for the fact that I only got one picture of these marvelous Mexican Stuffed Shells. Or, maybe it was the expected dinner company that threw me off.<br />
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So, the pictures are from the next day when I was having leftovers. I duplicated the one and cropped it this way and that, so now there are three views of the same photo! Sorry there’s not more, but check online and like I said, you’ll find lots of versions of this recipe and many great pics.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbzik8QWF8vXhBy3SUjmATfuFGz3oCa7ItZ47jj4dUG1AusJwoMB533O-iSqx_ODd4NQb9S4cHY6rIVPUB0VcKwRLzIaA5X-BFG1yfQ9l2IEnx-caDnHDsS6C0egjUKZk4q3cGI5pmho/s1600/IMG_1876+-+Version+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbzik8QWF8vXhBy3SUjmATfuFGz3oCa7ItZ47jj4dUG1AusJwoMB533O-iSqx_ODd4NQb9S4cHY6rIVPUB0VcKwRLzIaA5X-BFG1yfQ9l2IEnx-caDnHDsS6C0egjUKZk4q3cGI5pmho/s320/IMG_1876+-+Version+2.JPG" /></a></div><br />
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<i>Last but not least, I hope you'll take a few minutes to visit my other blog, <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.</i><br />
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<a href="https://www.facebook.com/CorningNYStepByStep">CORNING NY STEP BY STEP is now on Facebook.</a> LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning, New York that didn’t make it into the blog itself.<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com6tag:blogger.com,1999:blog-4922355739889440983.post-33008674986613005422013-08-06T13:49:00.000-07:002013-08-06T13:49:29.822-07:00Frozen Peanut Butter Butterfingers Pie And A 20-Second Microwave Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43R_VAcIJEta9-JKK6MHwD0Xxj1fXAHfXlnJN-HmMwbjDMHBrKsPfaCl70hiY_P2iOgYGeq6mZE8p4GHUTr6Iu93YRZoI3HvLwy5i8sQa2XZOR8hQCdKfGcQBOlG5Imh29215xusDO1I/s1600/IMG_1775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43R_VAcIJEta9-JKK6MHwD0Xxj1fXAHfXlnJN-HmMwbjDMHBrKsPfaCl70hiY_P2iOgYGeq6mZE8p4GHUTr6Iu93YRZoI3HvLwy5i8sQa2XZOR8hQCdKfGcQBOlG5Imh29215xusDO1I/s320/IMG_1775.JPG" /></a></div>How many ways can you make a <a href="http://www.confessionsofacookbookqueen.com/2012/03/frozen-peanut-butter-butterfinger-pie/">Frozen Peanut Butter Butterfinger Pie</a> look scrumptious? With my iPad and a Hipstamatic app, every way worked. But, I forced myself to cut back the numbers, knowing my readers wouldn’t want to look at 20-plus photos of a slice of pie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesPI40JXLHvBPAPTF6eUBAF6iZ6W1LG3QDs0z6Z4W0nDtG0u7kosgz9EGy2xJjfT676oRxTLDwJ3eq2k20Rby1He-guzXt1j3MH0iBPOPT3OIDm0IHCbwf3oaAboLPazVcv0hWnpSp7k/s1600/IMG_1759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesPI40JXLHvBPAPTF6eUBAF6iZ6W1LG3QDs0z6Z4W0nDtG0u7kosgz9EGy2xJjfT676oRxTLDwJ3eq2k20Rby1He-guzXt1j3MH0iBPOPT3OIDm0IHCbwf3oaAboLPazVcv0hWnpSp7k/s320/IMG_1759.JPG" /></a></div><br />
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You’ll find this no-bake ~ that’s right, there’s no baking ~ creation at the blog known as <a href="http://www.confessionsofacookbookqueen.com
">Confessions of a Cookbook Queen</a>. Once I saw her pictures and read this March 5, 2013 blog entry, I knew I had to make this pie. Always good to follow your instincts! And, in this case, just follow the recipe ~ no need to make any changes or adjustments. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jdNzJ5nX4wXyfx-z7yKN0x5Cyg6epMP_oLMps3MwG5Svz-NT-rAoqirueJEfNTjJtYxub3320WU9it6_Sz5AQxyBEsY73kMbiUM4SD9y7CfAPhSjx0fo4gZmpBMeQSJazJLHcsVaRpQ/s1600/IMG_1765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jdNzJ5nX4wXyfx-z7yKN0x5Cyg6epMP_oLMps3MwG5Svz-NT-rAoqirueJEfNTjJtYxub3320WU9it6_Sz5AQxyBEsY73kMbiUM4SD9y7CfAPhSjx0fo4gZmpBMeQSJazJLHcsVaRpQ/s320/IMG_1765.JPG" /></a></div><br />
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I do have to point out that after I chopped up the Butterfingers candy to be folded into the filling, I found there were big chunks and lots of little crumbs. So, I folded the bigger chunks into the filling and sprinkled the crumbs on the bottom of the Chocolate Oreos Pie Crust before adding the filling. Having done that, I now realize I could have sprinkled them on top as decorations. Or saved some chunks, or whole mini Butterfingers, for decorating the top. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafaO653lMG0DueXlkue_nQNp204wIHsIpjHTOSkXfg8a6996KESX7uRoTJv8F4_VYqYDA_41HjIyV9f2kBiL_SDDFsA_kz1Me0-gbw9FEzXLx5dlYu9n6-EgDr8nuCCsPrmIVRNfUYXI/s1600/IMG_1770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafaO653lMG0DueXlkue_nQNp204wIHsIpjHTOSkXfg8a6996KESX7uRoTJv8F4_VYqYDA_41HjIyV9f2kBiL_SDDFsA_kz1Me0-gbw9FEzXLx5dlYu9n6-EgDr8nuCCsPrmIVRNfUYXI/s320/IMG_1770.JPG" /></a></div><br />
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I’ll have to try each method. Which means I’ll have to make at least three more pies! Oh, my, so much pie...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9jnMNYqf6EJA-Uh9DLVyTuzpDZuKdkLyB2M1zdG7zPvrUB3h4AMMeV1AXRCv5pnlxJU3Ia4_uUPZnwmCRrCMgppb6sefYnzuERbR5PWecMZ1fS4PsW1WqOYM_vgNfXOrwBOePgkQvEc/s1600/IMG_1776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9jnMNYqf6EJA-Uh9DLVyTuzpDZuKdkLyB2M1zdG7zPvrUB3h4AMMeV1AXRCv5pnlxJU3Ia4_uUPZnwmCRrCMgppb6sefYnzuERbR5PWecMZ1fS4PsW1WqOYM_vgNfXOrwBOePgkQvEc/s320/IMG_1776.JPG" /></a></div>Frozen Peanut Butter Butterfingers Pie even looks yummy in black and white!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-NC-2Eg46Plh00WGORfvaGZyRZa5nVM161QvnHtTTPWIpiBp1YvWfnBGlubpTq4j-6N3O50xJEl4WSqpOaJ553pN1cM403CqTF8r2A9EDjpzoHgetDDGrV4-CFz9lBozwxN7w6KrTHQ/s1600/IMG_1780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-NC-2Eg46Plh00WGORfvaGZyRZa5nVM161QvnHtTTPWIpiBp1YvWfnBGlubpTq4j-6N3O50xJEl4WSqpOaJ553pN1cM403CqTF8r2A9EDjpzoHgetDDGrV4-CFz9lBozwxN7w6KrTHQ/s320/IMG_1780.JPG" /></a></div><br />
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<b><i>As long as we’re talking about desserts</i></b> ~ and chocolaty desserts at that ~ I’ll take a moment to mention the <a href="http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/">single-serve flour-free Microwave Chocolate Cake</a> I made several months ago. The original recipe comes from Marc Matsumoto at PBS.org.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtitOaZoR2fpvvOzfMQNTNhiARVT8QOIMVi5orepiHefiXegISXCCCiwBFqdv7ladIyGNKL4vXSxGFgureASaXSCwRjRWXeuENg-H9U5c5WsK2IstzE6x6ZLjWmK7fUQmMP5l1i0gfZEk/s1600/DSCN5762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtitOaZoR2fpvvOzfMQNTNhiARVT8QOIMVi5orepiHefiXegISXCCCiwBFqdv7ladIyGNKL4vXSxGFgureASaXSCwRjRWXeuENg-H9U5c5WsK2IstzE6x6ZLjWmK7fUQmMP5l1i0gfZEk/s320/DSCN5762.JPG" /></a></div><br />
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This is a 20-seconds-to-bake (microwave) cake that calls for heavy cream*. In lieu of said cream and not wanting to have more liquid leftovers, I used 2% milk, successfully! I sprinkled confectionery sugar on top. As a decorative alternative, top with fresh fruit such as a strawberry or with mint leaves. Or, sprinkle with colored sugar or non-pareils (the white sprinkles on certain chocolate candies).<br />
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* Recipes that call for whole milk, cream, Half’n’Half or even coconut milk often leave me with a surplus that I can’t bear to throw away. I measure out the remainder by tablespoons (ice cube tray, then freezer bag after hardens), or half-cups or cups (small mason jars, label and freeze)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFI2vCIo6AdW_NIgDUwIW8VvkP3zGcKkV_Z857_i6XnS4A66o6vulECg3JmAytyDDd6XBle3XaKZ8WWk4fueWvK0HCnDCfJBjn5byxUd6oJgIe5-uBA6dXrhI6rfl9NicGOkj__39Zpw/s1600/IMG_1764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFI2vCIo6AdW_NIgDUwIW8VvkP3zGcKkV_Z857_i6XnS4A66o6vulECg3JmAytyDDd6XBle3XaKZ8WWk4fueWvK0HCnDCfJBjn5byxUd6oJgIe5-uBA6dXrhI6rfl9NicGOkj__39Zpw/s320/IMG_1764.JPG" /></a></div><br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com12tag:blogger.com,1999:blog-4922355739889440983.post-61469294046815860282013-07-29T13:03:00.001-07:002013-07-29T13:08:26.032-07:00Maryland Meals<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigY5uP1CGxce2Irl7B8Z36wWzqy1Vi48mSxa6FfSQoePhCaGZBygRwNEGTYLxDg69xoKxUhrotmuivLtAah8PjBP5hhtVb5G5hyphenhyphenuFWJ3XjJe92p4GOR1DXrY3fQ9tHulEVjcE4ZX-x_q8/s1600/IMG_1195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigY5uP1CGxce2Irl7B8Z36wWzqy1Vi48mSxa6FfSQoePhCaGZBygRwNEGTYLxDg69xoKxUhrotmuivLtAah8PjBP5hhtVb5G5hyphenhyphenuFWJ3XjJe92p4GOR1DXrY3fQ9tHulEVjcE4ZX-x_q8/s320/IMG_1195.JPG" /></a></div>Not only has <a href="http://www.wegmans.com">Wegmans</a> opened a new supermarket near my son’s Maryland home, but also that general mall-like area has completed numerous stores and restaurant. As on all trips to visit him, we ate healthy at home then ate out a lot.<br />
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Charming cheeses at <a href="http://www.wegmans.com">Wegmans</a>...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BD28FSWwrb3hggv3e5cNmKPJ9SIPQF2fj5QAIsKLnUeYs5VD2tMAJ4Cu66rMjnUWelpFVICffNCoi6uJi3GlBkqasX6y2J5Sxg6oQnSp8_vRLUhiwnEZXgOG2sDPQWJAOs42A0nivDI/s1600/IMG_1123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BD28FSWwrb3hggv3e5cNmKPJ9SIPQF2fj5QAIsKLnUeYs5VD2tMAJ4Cu66rMjnUWelpFVICffNCoi6uJi3GlBkqasX6y2J5Sxg6oQnSp8_vRLUhiwnEZXgOG2sDPQWJAOs42A0nivDI/s320/IMG_1123.jpg" /></a></div><br />
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<b><i>Eating at home</i></b><br />
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Tortillas, chopped chicken breast, cabbage slaw with mayo...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03U3MZumq6goP-XV56byFOj4EltJfpUHw-ilKYvoalXeGQUQyV_vH6k8My08VNGvE1AI1vZEVZoj803N-pOUZZbVlWeg2x8hiXH_kjVoD60H7VE-GlFUjh73oFIxWoOviBiRb9G9kF7U/s1600/IMG_1252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03U3MZumq6goP-XV56byFOj4EltJfpUHw-ilKYvoalXeGQUQyV_vH6k8My08VNGvE1AI1vZEVZoj803N-pOUZZbVlWeg2x8hiXH_kjVoD60H7VE-GlFUjh73oFIxWoOviBiRb9G9kF7U/s320/IMG_1252.jpg" /></a></div><br />
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Green leafy lettuce, salmon burger, asparagus, shredded mango chutney...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzaLefZO_ekYYhM9bLobzxQFOa0vnATBhzOE1Hch43_CT-FxQnSrBEpZt5Mvt9TQ9NfgD3vSV2F9d4BdNyPAGAk6Uu6UJuv7CaW5ATXhS1_LAMdY8Hx5OsViw5oDisc7s9IiCyMYSP7s/s1600/IMG_1193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzaLefZO_ekYYhM9bLobzxQFOa0vnATBhzOE1Hch43_CT-FxQnSrBEpZt5Mvt9TQ9NfgD3vSV2F9d4BdNyPAGAk6Uu6UJuv7CaW5ATXhS1_LAMdY8Hx5OsViw5oDisc7s9IiCyMYSP7s/s320/IMG_1193.jpg" /></a></div><br />
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Salmon burger, cooked cabbage slaw, green leafy lettuce, mixed fruit...<br />
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Naan, Portabella Mushroom Bruschetta, shredded mozzarella...<br />
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<b><i>Eating out</i></b><br />
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In addition to enjoying several meals in <a href="http://www.wegmans.com">Wegmans Cafe</a>, we tried out Elevation Burger (hamburgers and fries at their finest)...<br />
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Right next door to Elevation Burger is <a href="http://www.redrobin.com">Red Robin</a>. We also ate at a <a href="http://www.redrobin.com">Red Robin</a> on our trip back to NYS, about the halfway point, where my daughter and her boys meet to drive me the rest of the way. Think bottomless when you eat at <a href="http://www.redrobin.com">Red Robin</a>--bottomless fries, bottomless beverages. Wow! My choices on these two stops were Keep it Simple and All American Patty Melt.<br />
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Just a few doors down from EB and RR is <a href="http://www.nandosperiperi.com/index.cfm">Nando’s Peri-Peri</a> (no more drives to Annapolis just for Peri-Peri). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BEXo4BCQwbecNEm_EzFG7mf2KlT3pGli2iZgg2RcTia9hJV8tttqbGCQSsa2SVa-82EPtZKx-qznVzWyHmftWD8ORr4hw-1J8w5V1sxK1qZDOd3RBMUl17fLGrIqK0eBZxyaCgerXew/s1600/IMG_1543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BEXo4BCQwbecNEm_EzFG7mf2KlT3pGli2iZgg2RcTia9hJV8tttqbGCQSsa2SVa-82EPtZKx-qznVzWyHmftWD8ORr4hw-1J8w5V1sxK1qZDOd3RBMUl17fLGrIqK0eBZxyaCgerXew/s320/IMG_1543.JPG" /></a></div>A chicken wrap and garlic mashed potatoes. Oh, so yummy, but way too much and I couldn’t eat it all. Consider this--I usually only eat mashed potatoes at Thanksgiving and Christmas, so this was a treat!<br />
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We took a long drive west on Maryland’s Historic National Road and ended up in Frederick MD where we stopped for lunch at <a href="http://www.theorchardrestaurant.com">The Orchard</a>. I had a Portabella Mushroom Melt which consisted of portabella on naan with tomatoes, red onions, Jack cheese, thousand island dressing, sprouts...<br />
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Look what we spotted on the streets of Frederick as we walked to <a href="http://www.theorchardrestaurant.com">The Orchard</a>. The One-of-a-kind sign in the window certainly fits this Ferrari. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7ZSyQghAmGDG5I9hK6sZwUVmAxQ4joM2UMkFR662K5ZNSs_LoHP_Frquq8RgMRvPMUdajXFzBRst0RLOjwHc3g50zKeA4qN1HdLzpEBTOWgUwgqXuYsLz4-YTqLaQOnGhyk2cHdw5wg/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7ZSyQghAmGDG5I9hK6sZwUVmAxQ4joM2UMkFR662K5ZNSs_LoHP_Frquq8RgMRvPMUdajXFzBRst0RLOjwHc3g50zKeA4qN1HdLzpEBTOWgUwgqXuYsLz4-YTqLaQOnGhyk2cHdw5wg/s320/IMG_1256.JPG" /></a></div><br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com6tag:blogger.com,1999:blog-4922355739889440983.post-64163578926482896552013-07-09T11:28:00.001-07:002013-07-09T11:28:32.767-07:00Remembering Rhubarb<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu9O0M-Uxee0WDCSdmb_Jhqsld2rfe0wt7L-Ppd67fJKTcCtC0T2leotWWH2yHQaUptYH6piod28eZFRT06Q8RLmRxSjIZC4VvDFwy9_1sZciNyUiFshkhP7eB2kaqG-pLeYk8Azliv0/s1600/IMG_0994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu9O0M-Uxee0WDCSdmb_Jhqsld2rfe0wt7L-Ppd67fJKTcCtC0T2leotWWH2yHQaUptYH6piod28eZFRT06Q8RLmRxSjIZC4VvDFwy9_1sZciNyUiFshkhP7eB2kaqG-pLeYk8Azliv0/s320/IMG_0994.jpg" /></a></div>Run to your garden and fetch some rhubarb. If it's past its prime, I hope you remembered to save some of those red and green stalks in the freezer.<br />
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Following up on a serious craving for something baked and featuring rhubarb, I got a rude awakening late last month at the supermarket. A little one-pound package of trimmed rhubarb stalks cost $5.99 per pound! No! I will not pay that much.<br />
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My daughter, who lives in the country, has a neighbor who grows a massive amount of <a href="http://en.wikipedia.org/wiki/Rhubarb">this vegetable turned fruit with its strong tart taste</a>. Sweetened with lots of sugar, rhubarb is best known as a featured ingredient in strawberry-rhubarb pie.<br />
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Anyway, the neighbor told my daughter to help herself to the rhubarb (which she hadn't done), so I hurried over to their house (the neighbor's) and asked if I might pick some. Sure, they said, although they felt it was past its prime.<br />
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Much as I love pies, particularly strawberry-rhubarb, I wanted to try something new and inventive. Invented by someone else, but new to me, that is. So, I headed to Pinterest, created a <a href="http://pinterest.com/coachksr/rhubarb/">Rhubarb Board</a> and did a search on rhubarb. (P.S. You can find me on Pinterest.com at "Kathleen Read Richardson".)<br />
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The result was that I found lots of rhubarb photos and numerous promising recipes. I decided to start with one for COCONUT RHUBARB SCONES and then moved on to RHUBARB KUCHEN. Both turned out to be delicious, and I'll be making them again and again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOFUbrAsyakvM9PlTpmPtNDaWHat6oMILkhuo5JSMCdrmKQ_8oYpoxphcDF6sEEBHrh49F6MxBvDSxkCOT2I0JzeTtPITS5f9nsW3qpGAf0G1zihOsLCZrbY29g7Pk1KFR_Hnvyh9cD0/s1600/IMG_0970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOFUbrAsyakvM9PlTpmPtNDaWHat6oMILkhuo5JSMCdrmKQ_8oYpoxphcDF6sEEBHrh49F6MxBvDSxkCOT2I0JzeTtPITS5f9nsW3qpGAf0G1zihOsLCZrbY29g7Pk1KFR_Hnvyh9cD0/s320/IMG_0970.jpg" /></a></div>You can find the recipe for <a href="http://butteredup.blogspot.ca/2013/06/coconut-rhubarb-scones.html">COCONUT RHUBARB SCONES</a> at a <a href="http://butteredup.blogspot.ca">Toronto food blog called Buttered Up</a>! <br />
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* Be sure to add just a little sugar to the rhubarb as directed in the beginning of this recipe. Stirring in all of the sugar early on will draw too much liquid from the rhubarb and will produce a soggy product.<br />
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* One change I made... after lining a baking sheet with parchment paper (Don't you just love parchment paper!), I spread the mixture over the entire pan, making one giant scone. Once they baked and cooled, I used a pizza cutter to cut them into triangles.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNkexadxixpFuGKrSAogsFP3pg2-njlTeuFAPbkLgR74h2aUTTHReInncmGYdGZGkTmSvhkngqUA56j_REEqYIlOZi3FwOvcXjh0m5SEnVJnYgSzJClrcRqzXh9ghSR3J49MyjKqKvXI/s1600/IMG_0964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNkexadxixpFuGKrSAogsFP3pg2-njlTeuFAPbkLgR74h2aUTTHReInncmGYdGZGkTmSvhkngqUA56j_REEqYIlOZi3FwOvcXjh0m5SEnVJnYgSzJClrcRqzXh9ghSR3J49MyjKqKvXI/s320/IMG_0964.jpg" /></a></div><br />
* I still set the oven at 425-degrees Fahrenheit. It took 25 minutes to cook. Depending on your oven, the temperature might need to be lowered and/or the cooking time lengthened or shortened.<br />
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* Slivered almonds may be sprinkled on top before baking. Pat them gently to set them in place.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKHyH5GU8J45L2dLDKLR0OqddCGzoOJ2wQxpi5i-3yW-Agnqk3EF01yWcBvYIPtTCfA7DOixev75EI3p_nivHaxMjvE7eZN_yEKeb5FsCSJmt0ijEs-hrutyVONmZcEmdAwPE_KXV0BI/s1600/IMG_0950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKHyH5GU8J45L2dLDKLR0OqddCGzoOJ2wQxpi5i-3yW-Agnqk3EF01yWcBvYIPtTCfA7DOixev75EI3p_nivHaxMjvE7eZN_yEKeb5FsCSJmt0ijEs-hrutyVONmZcEmdAwPE_KXV0BI/s320/IMG_0950.jpg" /></a></div><a href="http://thecreeksidecook.com/rhubarb-kuchen/#axzz2YZVdqo4h">RHUBARB KUCHEN</a> comes from <a href="http://thecreeksidecook.com">Donalynn at The Creekside Cook</a> and this recipe fills two 8 or 9-inch pans. I eventually ate my way through one (really, I shared it!) and one awaits my pleasure in the freezer.<br />
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* Rhubarb Kuchen has three layers ~ batter, filling and topping.<br />
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* Unlike the Coconut Rhubarb Scones, you'll be adding all the sugar specified to the rhubarb for a syrupy filling.<br />
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ITALICS..................<br />
One more hint when making either of these rhubarb delights... Keep a small metal nail file and a nail brush by your kitchen sink. You'll need both for cleaning under your nails.<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com16tag:blogger.com,1999:blog-4922355739889440983.post-54041709989605879802013-06-22T07:04:00.000-07:002013-06-22T07:05:21.497-07:00Mom's Meatloaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibA9patr88p7WHAN0WCniDWF6xXO0sDY3YsKZxg_olEBZvs_SCw7FHIQIafpmoFaEmBI8Yqqb9pxmlhMjIIEutO2Zgymt1dBpUuZBLzv1GX_7skuWw73egxUxWgIEG-Hs0WkuhOKOwgsw/s1600/IMG_0927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibA9patr88p7WHAN0WCniDWF6xXO0sDY3YsKZxg_olEBZvs_SCw7FHIQIafpmoFaEmBI8Yqqb9pxmlhMjIIEutO2Zgymt1dBpUuZBLzv1GX_7skuWw73egxUxWgIEG-Hs0WkuhOKOwgsw/s320/IMG_0927.JPG" /></a></div>Yesterday, <b>the first day of summer</b>, I had an urge for meatloaf, just like my mother used to make us back in the 1950s and 60s. There you go, now you can guess at my age. <br />
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<b>Funny that I should want to turn on the oven</b> on what turned out to be a hot, sunny day following a long, busy morning and early afternoon. My grandsons finished school for the year and I went with their mother -- my daughter -- to pick them up and to attend the younger’s kindergarten graduation ceremony. Congratulations to Devon, member of the class of 2025! Meanwhile, his big brother Damian successfully completed 4th grade.<br />
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<i>Back to the <b>Mom’s Meatloaf</b>...</i> My mother always kept it simple and served it on weeknights, alternating with <a href="http://stepbystepinthekitchen.blogspot.com/2012/09/old-fashioned-velveeta-macaroni-and.html"><b>Macaroni and Cheese</b></a> and other casseroles.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_p2mYgUMP2zhyphenhyphena-tlBjgbmhhzx9Jd1VjMyQiibt6kpKrz7SJHyGma8SET7TwpgteQylwE0IlPjGFRYUelQkwXfFjYVbV1aefZXb7HLm7TXht4AhgXb3e9CC-xtBC_OsDQU1hvWjMpvs/s1600/IMG_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_p2mYgUMP2zhyphenhyphena-tlBjgbmhhzx9Jd1VjMyQiibt6kpKrz7SJHyGma8SET7TwpgteQylwE0IlPjGFRYUelQkwXfFjYVbV1aefZXb7HLm7TXht4AhgXb3e9CC-xtBC_OsDQU1hvWjMpvs/s320/IMG_0929.JPG" /></a></div><br />
<b>MOM’S MEATLOAF</b><br />
(serves 6-8)<br />
<br />
<i>Ingredients...</i><br />
<br />
2-3 slices white bread, torn into small pieces<br />
1 cooking onion (5-6 oz.), diced<br />
1 egg<br />
1/4-cup ketchup<br />
1 tablespoon Bragg Liquid Aminos (or Worcestershire sauce)<br />
2 teaspoons Dusseldorf Style Mustard (or your favorite)<br />
Salt and pepper, to taste<br />
1 pound 80% lean ground beef<br />
1 pound 90% lean ground beef<br />
<br />
<br />
<i>Directions...</i><br />
<br />
1. Preheat oven to 375-degrees Fahrenheit.<br />
<br />
2. Grease bottom and sides of loaf pan.<br />
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3. Prepare bread and onion. Can be done by hand or in a food processor.<br />
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4. Stir in slightly beaten egg, ketchup, liquid aminos (or Worcestershire), mustard, salt and pepper.<br />
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5. Break ground beef into small pieces and mix into other ingredients with large wooden spoon or by hand.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPj5gWH2apCKEGvvM284fWsSwEzGyXQhUODm7Eh14-kxKRFOkGVEz_Gm0rl538nWEa9XISU2cXDzYFpv5fL0pk4qiRaz0f4GN3gMtddnNbMNjtXmlvzjNKkPuRcNFzIpuZfq1c2K_Dp8/s1600/IMG_0920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPj5gWH2apCKEGvvM284fWsSwEzGyXQhUODm7Eh14-kxKRFOkGVEz_Gm0rl538nWEa9XISU2cXDzYFpv5fL0pk4qiRaz0f4GN3gMtddnNbMNjtXmlvzjNKkPuRcNFzIpuZfq1c2K_Dp8/s320/IMG_0920.jpg" /></a></div><br />
6. Spoon mixture into greased loaf pan and gently pat into shape.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGFrDkCm9LeOP9uT0qIKpSsR4u4G30JANYrJ5miEhS4Oo9JvWurD44km82gpxmnHCOZTQvJHWvYM94dWn9puGpcgVI_ECmG3qIHX1QemHdFk02p8LIoTsJxFhFIjCMD5u19crlw1MjBo/s1600/IMG_0923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGFrDkCm9LeOP9uT0qIKpSsR4u4G30JANYrJ5miEhS4Oo9JvWurD44km82gpxmnHCOZTQvJHWvYM94dWn9puGpcgVI_ECmG3qIHX1QemHdFk02p8LIoTsJxFhFIjCMD5u19crlw1MjBo/s320/IMG_0923.JPG" /></a></div><br />
7. Bake 60 - 70 minutes.<br />
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8. Using spatula/s, carefully lift from loaf pan onto serving platter. Cover with a tent of aluminum foil and let sit for 10 minutes before serving.<br />
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9. Served topped with ketchup or serve ketchup “on the side”. As an alternative, about 15 minutes before the meatloaf is done, spread a thin layer of ketchup on the top and sprinkle with brown sugar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d3IHexc4kLylIFKS5439n9ryW_-tCgJwnbFZMs6hJF3H-WPQGINPblgi7BwVEOmA05lNcERADJQxxSkldC4T0LWEe1FpnoAbuAIgQZmLBAFj2EOk1NPvGPF7GzF-b8-cN0kFqLR8lXs/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d3IHexc4kLylIFKS5439n9ryW_-tCgJwnbFZMs6hJF3H-WPQGINPblgi7BwVEOmA05lNcERADJQxxSkldC4T0LWEe1FpnoAbuAIgQZmLBAFj2EOk1NPvGPF7GzF-b8-cN0kFqLR8lXs/s320/IMG_0932.JPG" /></a></div><br />
<b>Okay, so I didn’t do it exactly like Mom would have done it.</b> I used the food processor for the bread crumbs and onions. Were there food processors in the 50s and 60s? We sure didn’t have one.<br />
<br />
Also, <b>no such thing as liquid aminos in our house back then</b>. I just decided to throw that in for extra taste (it’s salty, too, so consider that when adding salt).<br />
<br />
<b>Last but not least</b>, Mom would have used plain yellow prepared mustard.<br />
<br />
<b>I remember my grandmother</b> -- my mother’s mother -- making meatloaf, too. She always let me watch and/or help. Don’t pat the mixture firmly into the pan. Keep your touch light, she said. She had a reason, but I don’t remember it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp88H9F_8YW4YMHf_lHhRejh7-gubP3C87VUmxstkEMoruymeYJXbeDMQ5eu0rxM7tJ4meBwLFkvQ5PWHI9tINc8gmA2povr3T42gG-O8KVCry_u6DzPm_fozCey77yaSP11bvkmB1CQ0/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp88H9F_8YW4YMHf_lHhRejh7-gubP3C87VUmxstkEMoruymeYJXbeDMQ5eu0rxM7tJ4meBwLFkvQ5PWHI9tINc8gmA2povr3T42gG-O8KVCry_u6DzPm_fozCey77yaSP11bvkmB1CQ0/s320/IMG_0936.JPG" /></a></div><br />
<br />
<br />
<br />
<b>TV TRAY</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZZpz8aWajJUMFIavp_D0Byg9RqZUYMSYdkYWE0ruprsyJowXoT_jmb6Hkglsdx5lzyL30N2kFLgJJ9xwbs3_ILtT56f5XRwWmbNA2Tr0ShfMKtyuStH95E8aKjYwfySG5ncy3eyz0No/s1600/DSCN6168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZZpz8aWajJUMFIavp_D0Byg9RqZUYMSYdkYWE0ruprsyJowXoT_jmb6Hkglsdx5lzyL30N2kFLgJJ9xwbs3_ILtT56f5XRwWmbNA2Tr0ShfMKtyuStH95E8aKjYwfySG5ncy3eyz0No/s320/DSCN6168.JPG" /></a></div><br />
<i>As a single person, I <strike>sometimes</strike> often take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually <strike>carefully prepared</strike> thrown together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
<br />
Baked tortilla, pierogies, cooked cranberries and carrots, sour cream<br />
<br />
<br />
<br />
<i>(Last but not least, I hope you'll take a few minutes to visit my other blog, <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.)</i><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNYVik-9IAYiXFmku0lcmPMk-qhSVInfpfvHjEPGwb1zDd9oHARpxu7CZEfo2yM9052i6Q2GR7oLDr42_jBSZEOH-b-MF9CUoveI2bV3_fnEUB7-FGh92FfHfya2gui-nN97pm91207A/s1600/IMG_0931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNYVik-9IAYiXFmku0lcmPMk-qhSVInfpfvHjEPGwb1zDd9oHARpxu7CZEfo2yM9052i6Q2GR7oLDr42_jBSZEOH-b-MF9CUoveI2bV3_fnEUB7-FGh92FfHfya2gui-nN97pm91207A/s320/IMG_0931.JPG" /></a></div><br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com14tag:blogger.com,1999:blog-4922355739889440983.post-14347577878871249192013-05-29T15:41:00.002-07:002013-05-29T15:43:14.083-07:00Coconut Salmon ~ Mmm, Mmm, good!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjx-CC428fAbKcLYM9VmcTnkppQjeKGDENiCDXzragSCF2acxPJuCd2fnn_yCphV9jMa1g5yvo53FU05UjIqecohdXmYTwqWJaImRnKBSOO3KIVNRItjjLXCloXQhT5xLy9nOKva6O9w/s1600/IMG_0401.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjx-CC428fAbKcLYM9VmcTnkppQjeKGDENiCDXzragSCF2acxPJuCd2fnn_yCphV9jMa1g5yvo53FU05UjIqecohdXmYTwqWJaImRnKBSOO3KIVNRItjjLXCloXQhT5xLy9nOKva6O9w/s320/IMG_0401.JPG" /></a><br />
I had an urge to make pudding last night. What to use? A bit of brown rice in the cupboard and part of a huge can of coconut milk! That’ll do the trick. But, what to do with the leftover coconut milk?<br />
<br />
Salmon thawing in the frig for supper and why wouldn’t coconut milk fit the bill? Think tropics -- hand-caught fish and coconuts falling off tall trees. Well, enough of that talk. After all I’m in the middle of New York State. The nearest coconut tree I know of is at the Smithsonian Mall -- in the Conservatory of the <a href="http://www.usbg.gov/conservatory">U.S. Botanic Gardens</a> -- in Washington DC, five hours to the south. <br />
<br />
A basic pan-seared salmon fillet is my favorite. A couple of tablespoons of flour, salt & pepper. Warm the pan over medium heat and add a tablespoon of olive oil and one of butter. Dredge the salmon fillet in the flour mixture and shake off the excess. <br />
<br />
As soon as the bottom is browned and the fish looks cooked just 1/8-1/4 inch up, turn the fish with tongs. Cook for another 3-5 minutes then start spooning on coconut milk. The milk will sizzle away when it drizzles down onto the pan. Keep spooning for a minute or two.<br />
<br />
Turn off the heat under the pan and place the fillet on a plate. Cover the fish with a “tent” of aluminum foil tucked tightly around the edges of the plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c5zWBQZcNcyrzlMnJMhyrYYAMzWQO6lzc409V4Kp7LgMxiMuTM2H-A3zfTcYcg5u8WK1kNGptjiNQuXyL2-lUoJDGYs2U1Z76HJKJXlxttQ0Jbh4FCcKo4wA5qCbZ9gYryze4jj6hhs/s1600/IMG_0403.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c5zWBQZcNcyrzlMnJMhyrYYAMzWQO6lzc409V4Kp7LgMxiMuTM2H-A3zfTcYcg5u8WK1kNGptjiNQuXyL2-lUoJDGYs2U1Z76HJKJXlxttQ0Jbh4FCcKo4wA5qCbZ9gYryze4jj6hhs/s320/IMG_0403.JPG" /></a><br />
<br />
<br />
Stir a few more spoonfuls of coconut milk into the pan.<br />
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After a minute or two, remove the foil tent and spoon the extra sauce onto the salmon. <br />
<br />
I completed my meal with a mixture of mesclun (baby field greens) and arugula from my garden, topped with EVOO and red wine vinegar.<br />
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<br />
<br />
<br />
<b>TV TRAY</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudfx4MTiLdD0lFTPMiUgPbM0bHtuYt3sVTVOirEMsyduz0Hj47l9mMFABSxxPBAQyUk97scIUHEWgZIhP0ocvHQ3bPPN4TZI9Ko3vHnGBGzE1YQzf-sKs4Z-Pt8uZYMOrFCDTwAvsfIA/s1600/DSCN6172.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudfx4MTiLdD0lFTPMiUgPbM0bHtuYt3sVTVOirEMsyduz0Hj47l9mMFABSxxPBAQyUk97scIUHEWgZIhP0ocvHQ3bPPN4TZI9Ko3vHnGBGzE1YQzf-sKs4Z-Pt8uZYMOrFCDTwAvsfIA/s320/DSCN6172.JPG" /></a><br />
<br />
<i>As a single person, I <strike>sometimes</strike> often take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually <strike>carefully prepared</strike> thrown together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
<br />
Tortillas, ham, sour cream, chives, cream cheese, tomato, provolone cheese; broccoli<br />
<br />
<br />
<i>(Last but not least, I hope you'll take a few minutes to visit my other blog, <a href="http://corningnystepbystep.blogspot.com"><b>CORNING NY STEP BY STEP</b></a> -- a view of the city where I live.)</i><br />
<br />
<br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com16tag:blogger.com,1999:blog-4922355739889440983.post-67905742567044458842013-05-20T14:10:00.001-07:002013-05-20T14:10:44.868-07:00English Muffin Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Bl6yYaCg0CtaYmU0m6ygVHk2TAAVI07C7RChfPjEK5vV5VutNgFKB3bSxs3nB78Na2rtSUhoVBSw7fIuXJzB_freZ7WoLOWIo3FSJGn-96u5KnxyiwZyBUNav_oXZtTJ5hsC8xbVd4o/s1600/DSCN6452.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Bl6yYaCg0CtaYmU0m6ygVHk2TAAVI07C7RChfPjEK5vV5VutNgFKB3bSxs3nB78Na2rtSUhoVBSw7fIuXJzB_freZ7WoLOWIo3FSJGn-96u5KnxyiwZyBUNav_oXZtTJ5hsC8xbVd4o/s320/DSCN6452.JPG" /></a><br />
Imagine the best English Muffins you’ve ever tasted. Now step it up a notch by baking this <b>English Muffin Bread</b>, then slicing it and toasting the individual slices as you need them.<br />
<br />
<b>English Muffin Bread</b> has long been a favorite of mine, and I don’t make it anywhere near often enough. So, each time that I do bake this delicious bread, I’m once more pleasantly surprised by the texture and taste.<br />
<br />
The recipe I followed looks like I might have cut it out of a magazine (and taped it onto an index card), but I don’t know for sure what magazine or when or who came up with the recipe. I’m guessing, however, that it might have been the producers of Fleischmann’s Active Dry Yeast.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yG63A7DgIadLNRWiYD0Kgs_SCzHR8ATZEK1Vc0LZwh5EqfiaN6iyByBLNoUI5gG4V1ExXD-jTPugOfsQkKs7sEARuo2AUrtVop0c9eyz7Fa3_MYGsf75bchSnENALNgERmEhhsSVZzM/s1600/DSCN6445.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yG63A7DgIadLNRWiYD0Kgs_SCzHR8ATZEK1Vc0LZwh5EqfiaN6iyByBLNoUI5gG4V1ExXD-jTPugOfsQkKs7sEARuo2AUrtVop0c9eyz7Fa3_MYGsf75bchSnENALNgERmEhhsSVZzM/s320/DSCN6445.JPG" /></a><br />
<br />
<b>ENGLISH MUFFIN BREAD</b><br />
(Makes 2 loaves)<br />
<br />
<i>Ingredients...</i><br />
<br />
2 packages Fleischmann’s Active Dry Yeast<br />
6 cups unsifted flour<br />
1 tablespoon sugar<br />
2 teaspoons salt<br />
1/4-teaspoon baking soda<br />
2 cups milk<br />
1/2-cup water<br />
cornmeal<br />
<br />
<i>Directions...</i><br />
<br />
1. Combine half the flour (3 cups), yeast, sugar, salt and baking soda.<br />
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2. Heat liquids until very warm (120-130 degrees Fahrenheit).<br />
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3. Add liquids to dry mixture and beat well.<br />
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4. Stir in rest of flour to make a stiff batter.<br />
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5. Spoon into two 8-1/2 x 4-1/2 inch pans that have been greased and sprinkled with cornmeal.<br />
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6. Sprinkle tops of uncooked loaves with cornmeal. Cover and let rise in a warm place for 45 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr_MPE1xOlVfeUKTSgZvnzjG2hOWEnVRYLq4OsbpFXnvcNj0e1MPjhyphenhyphen_eg9ajwe0cD49E9u_I8cesMFfJD7AAjZdgVcNfJ8qBNiI74DWSAhh4rzko16M-obEU9FRCeOi3QUaeioJAmmY/s1600/DSCN6443.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr_MPE1xOlVfeUKTSgZvnzjG2hOWEnVRYLq4OsbpFXnvcNj0e1MPjhyphenhyphen_eg9ajwe0cD49E9u_I8cesMFfJD7AAjZdgVcNfJ8qBNiI74DWSAhh4rzko16M-obEU9FRCeOi3QUaeioJAmmY/s320/DSCN6443.JPG" /></a><br />
7. Bake at 400 degrees Fahrenheit for 25 minutes. Remove from pans immediately and cool.<br />
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8. Slice and toast before eating. Serve with butter and/or jam.<br />
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<b><i>...or peanut butter</i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZtdI4WP-XWw2cxVx7YAmeakEzZ2kE6qB8jbTdBH0fcWUo1NBUfIae3p_bNY74Ort9GDX__qd1995Pw3L7hW3K5weLfFo32JkUj65D-QiJMAB8f54A6lLLWFVqpViiw3W2vWWkXJQKAA/s1600/DSCN6453.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZtdI4WP-XWw2cxVx7YAmeakEzZ2kE6qB8jbTdBH0fcWUo1NBUfIae3p_bNY74Ort9GDX__qd1995Pw3L7hW3K5weLfFo32JkUj65D-QiJMAB8f54A6lLLWFVqpViiw3W2vWWkXJQKAA/s320/DSCN6453.JPG" /></a><br />
<br />
<b><i>...or Nutella</i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrTZ-KxEVhepZq43rIs573H36iilZmzbJxL7LDROLvDnl_KMOMbUUsNzvlLwWIKhZOES8dGe2OBqzsChmk4OvSzpWZ96Rdm00W7jv2QgMMEjZaZUEOZjP87gsz49hBC05cwk-zw7VItg/s1600/DSCN6459.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrTZ-KxEVhepZq43rIs573H36iilZmzbJxL7LDROLvDnl_KMOMbUUsNzvlLwWIKhZOES8dGe2OBqzsChmk4OvSzpWZ96Rdm00W7jv2QgMMEjZaZUEOZjP87gsz49hBC05cwk-zw7VItg/s320/DSCN6459.JPG" /></a><br />
<br />
<br />
<br />
<b>TV TRAY</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTxszs3daQ8uQ8EgF1VS8l7s8EGy5HCBxkiGbF-oESwyDLjSa2qTuHUGXnAwvvyIuwim7QBWIKthOQCObbUuiH7T9IBskLIs7qXvuZW15MG2KKOSbKg8G7uIpj52vQTbmS_90u7jdE48/s1600/DSCN6370.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTxszs3daQ8uQ8EgF1VS8l7s8EGy5HCBxkiGbF-oESwyDLjSa2qTuHUGXnAwvvyIuwim7QBWIKthOQCObbUuiH7T9IBskLIs7qXvuZW15MG2KKOSbKg8G7uIpj52vQTbmS_90u7jdE48/s320/DSCN6370.JPG" /></a><br />
<i>As a single person, I <strike>sometimes</strike> often take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually <strike>carefully prepared</strike> thrown together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
<br />
Pasta, canned tomatoes, scallions, asparagus, mascarpone cheese, basil, S&P; buttered carrots, mango.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQsf-ufwbryuc0brfx7XruqwyxAXMKAhvOtzh5ibygZjmFMNAs-ktMGhDVE1w9gUKnGbwhIKaWZDGrDs5n90xPIqNFlDE5lqdqhrZ4W2LZxqNGssW8LPJ73b4l3AOnF3LJgpL2qreLZU/s1600/DSCN6446.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQsf-ufwbryuc0brfx7XruqwyxAXMKAhvOtzh5ibygZjmFMNAs-ktMGhDVE1w9gUKnGbwhIKaWZDGrDs5n90xPIqNFlDE5lqdqhrZ4W2LZxqNGssW8LPJ73b4l3AOnF3LJgpL2qreLZU/s320/DSCN6446.JPG" /></a>Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com20tag:blogger.com,1999:blog-4922355739889440983.post-84314856571618200122013-05-09T17:20:00.002-07:002013-05-09T17:25:29.104-07:00Dairy-Free Tofu Pumpkin Pie, Vegan Gingerbread, and Scrambled Tofu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3akwXIoBUIIDvToYXdneerWPlPH93tnXyxrrTnLUXPAfOPPZP6cdD42qucN85GVxu9UbGIPk9cbILB2-fVsQJgUlnkUlcGUtThBqruDxFpPyEPeg1JYjULcE6CDQjly364rW4qQC9ey0/s1600/DSCN6411.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3akwXIoBUIIDvToYXdneerWPlPH93tnXyxrrTnLUXPAfOPPZP6cdD42qucN85GVxu9UbGIPk9cbILB2-fVsQJgUlnkUlcGUtThBqruDxFpPyEPeg1JYjULcE6CDQjly364rW4qQC9ey0/s320/DSCN6411.JPG" /></a><br />
Many, many years ago (shhh... almost twenty!), I attended a vegetarian Thanksgiving potluck supper where someone brought one of the most delicious pumpkin pies I’ve ever tasted (before or since). Not an egg in sight in this creamy smooth pie, but everything else you’d expect to replicate this holiday favorite. <br />
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The great thing about tofu is that although its pretty tasteless on its own, tofu takes on the taste of whatever you mix it with. You can also match the texture of your dish by using the right tofu. In this case, since I wanted an exceptionally smooth and soft filling, I selected a firm silken tofu from Mori Nu. Unlike other tofus, silken does not require refrigeration before opening.<br />
<br />
So... pumpkin pie made with tofu in place of eggs is silky smooth and tastes like pumpkin seasoned with ginger, cinnamon, nutmeg and cloves.<br />
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Oh, and another notable difference is the use of a store-bought graham cracker crust which, if made with margarine, is considered vegan.<br />
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<b>DAIRY-FREE TOFU PUMPKIN PIE</b> is best baked, cooled and chilled the day before it is to be used.<br />
<br />
<i>Mix in a food processor or blender until smooth:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC-PyXY8-uFnBs6CzRTbRzWTnOo0jSeE4LxBQwZD125Ttt4Qmxt5dfZtsdtTOvU9skg0Ff_X0gJdKHOsy97NbUSXg_HYYkuvADReZHVCVOGEMeM_TFtLmZVuxVNKFs-BLfS4x-ijwnTo/s1600/DSCN6393.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC-PyXY8-uFnBs6CzRTbRzWTnOo0jSeE4LxBQwZD125Ttt4Qmxt5dfZtsdtTOvU9skg0Ff_X0gJdKHOsy97NbUSXg_HYYkuvADReZHVCVOGEMeM_TFtLmZVuxVNKFs-BLfS4x-ijwnTo/s320/DSCN6393.JPG" /></a><br />
<br />
16 oz. firm silken tofu*<br />
16 oz. pumpkin<br />
1 tsp. each ginger/cinnamon<br />
1/2 tsp. salt<br />
1/4 tsp. each ground nutmeg/cloves<br />
3/4 cup light brown sugar<br />
1/3 cup vegetable oil<br />
<br />
Pour into graham cracker crust (store-bought crusts are made with margarine**). If you make it at home and want dairy-free, don’t use butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighVaRuWy3qcJ7AAuKuZqDcrHo4dbO5Hjtny5ehanqJXK2ou-DnvvKwf4hJISM1coQn30pH3ondItrZ5A4ujTH3gXKuALHi9ifDIqwYrGcbP4Dp-OFgKrdL8yLbRF9VzomS43naurLrrA/s1600/DSCN6409.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighVaRuWy3qcJ7AAuKuZqDcrHo4dbO5Hjtny5ehanqJXK2ou-DnvvKwf4hJISM1coQn30pH3ondItrZ5A4ujTH3gXKuALHi9ifDIqwYrGcbP4Dp-OFgKrdL8yLbRF9VzomS43naurLrrA/s320/DSCN6409.JPG" /></a><br />
<br />
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Bake one hour at 350 degrees Fahrenheit; will set more as it cools<br />
<br />
* Mori Nu firm silken tofu usually comes in a 12.3 oz. container, so you’ll need to buy two and measure (weigh) to get the correct amount. The canned pumpkin that I used was Libby’s Pumpkin Filling - 15 oz. My advice would be to use the 15 oz. and only add 15 ounces of tofu, but add the other ingredients in the amounts listed.<br />
<br />
** Since this recipe is almost twenty years old, I don’t know if this fact still holds true.<br />
</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoWMuy_MCmz7Vu479sYnHlME4dlWQwYWkEJi_IRvE1cv_xuLU0iKv09HXm3HbsNtQG01RyhBQUEYYR6OhuWvaJNKQGJgX0WbN6jVKYSm9EgA0YCrM9v4wcRcC-oQpBdeIssg93LO4ltM/s1600/DSCN6419.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoWMuy_MCmz7Vu479sYnHlME4dlWQwYWkEJi_IRvE1cv_xuLU0iKv09HXm3HbsNtQG01RyhBQUEYYR6OhuWvaJNKQGJgX0WbN6jVKYSm9EgA0YCrM9v4wcRcC-oQpBdeIssg93LO4ltM/s320/DSCN6419.JPG" /></a><br />
<br />
<br />
I’ve made this pie many times. This time I used a reduced fat crust and reduced fat whipped topping. I’ve made a note for future reference to stick to full fat next time I make DAIRY-FREE TOFU PUMPKIN PIE. For those who are vegan or simply eating dairy-free, remember that whipped toppings contain milk. Instead try one made with coconut milk, such as this one at <a href="http://kitchensimplicity.com/how-to-make-dairy-free-whipped-cream/">Kitchen Simplicity</a>.<br />
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<i><b>What to do with leftover silken tofu</b>...</i><br />
<br />
After you make the pie, there will be leftover tofu! I put on my thinking cap and came up with the idea of using a gingerbread mix which, for some reason or other, I bought on sale one day. It called for the addition of one egg and some water.<br />
<br />
I decided to substitute 1/4 cup of the silken tofu for the egg and the gingerbread cooked beautifully and tasted very good. Again, I had the whipped topping to serve with it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l08SMbl1Eg8L4GyUx12oav_xyDd1XKPBSn159nGjJu_AM3xzMZRBKcPXdJF9nXkKVQ4qa2mcE4cePqAZaqh39wq4Rf9hyphenhyphend7Em5F0nNwK6kQV1S7-cA4WE6MO3vrYh-PTSocfga6Knjs/s1600/DSCN6396.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l08SMbl1Eg8L4GyUx12oav_xyDd1XKPBSn159nGjJu_AM3xzMZRBKcPXdJF9nXkKVQ4qa2mcE4cePqAZaqh39wq4Rf9hyphenhyphend7Em5F0nNwK6kQV1S7-cA4WE6MO3vrYh-PTSocfga6Knjs/s320/DSCN6396.JPG" /></a><br />
<br />
<br />
<i><b>Still had leftover tofu</b></i>...<br />
<br />
For scrambled tofu (instead of scrambled eggs), I mixed about 1/4 cup of the tofu with sautéed chopped scallions and tomatoes, then cooked it some more. Added salt and pepper, and then topped with shredded cheese. If I’d had some nutritional yeast, I would have mixed in a couple of teaspoons worth for added color and a more buttery taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cLYXrzZpZQy3F1ngxadyIHBKXjroLFXVVIIpIotLtulmrS1jpbhr2ylliqdho9sSBZqnOqCGoTeyoFHxALqeh969fHyJCKYdEggQCarixAUxaaunUUrWBe9gvzna1CPmSRk-WMO8MUU/s1600/DSCN6437.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cLYXrzZpZQy3F1ngxadyIHBKXjroLFXVVIIpIotLtulmrS1jpbhr2ylliqdho9sSBZqnOqCGoTeyoFHxALqeh969fHyJCKYdEggQCarixAUxaaunUUrWBe9gvzna1CPmSRk-WMO8MUU/s320/DSCN6437.JPG" /></a><br />
<br />
<i><b>And that was the end of the tofu</b></i>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X7qqRxlX-UfAVdgH76VHSEI8cPLd_ne7g341OnZ9gpuE5ZaTH64hw60rCU9nRqspJObnlbY3fTb4wkxEiwgM07hjtHoCFH5ETpyeXXUSZBHTvMFmOdxuDkUcRCc8OeaF0aY-nsb3n7E/s1600/DSCN6415.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X7qqRxlX-UfAVdgH76VHSEI8cPLd_ne7g341OnZ9gpuE5ZaTH64hw60rCU9nRqspJObnlbY3fTb4wkxEiwgM07hjtHoCFH5ETpyeXXUSZBHTvMFmOdxuDkUcRCc8OeaF0aY-nsb3n7E/s320/DSCN6415.JPG" /></a><br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com21tag:blogger.com,1999:blog-4922355739889440983.post-69527137872532465902013-05-06T14:09:00.000-07:002013-05-06T17:19:03.951-07:00Garbanzo Chimichangas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBdDGiIYkr55lOQ3KlBIGk4jNtCIMSGetHn9R1Vmmz0mshW-SuSCaXYzLROwtRZWc9a6GUd-EX00hdf4zoFtQXx836-0PvUlXZD81T6kuc4RC1qIte36UX_lAIbVtODl_lZA2BArN2vE/s1600/DSCN6404.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBdDGiIYkr55lOQ3KlBIGk4jNtCIMSGetHn9R1Vmmz0mshW-SuSCaXYzLROwtRZWc9a6GUd-EX00hdf4zoFtQXx836-0PvUlXZD81T6kuc4RC1qIte36UX_lAIbVtODl_lZA2BArN2vE/s320/DSCN6404.JPG" /></a><br />
Has it really been 17 years since I worked at <a href="https://www.facebook.com/MedleysCafeNY?fref=ts"><b>Medleys</b></a> learning to produce aromatic homemade breads, delicious Cucumber Dill Salad Dressing, speciality cheesecakes, Tofu Foo Yung with its amazing sauces, and -- a favorite -- <b>GARBANZO CHIMICHANGAS</b>? When we made Chimichangas, I had to pull out the calling list and we could be sold out before lunch.<br />
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<b>GARBANZO (or chic pea) CHIMICHANGAS</b> are still a favorite of mine and they are simple to make. With everything prepped ahead of time, Chimis are easily assembled and ready to quickly cook for a family supper, home parties or potlucks. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNBIW7eZtNkA_ju22tJ82oTyax0i1SworUXA4kT-FhFOlj6GVCw8DVQWrKTSANnHy7cusWLpv0T6DW_7ij2WyXXbLTWht4aN_lfX07r8ZujzUCyL8eYyiGrU-aDio0rJ4m2LnF5OD900/s1600/DSCN6423.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNBIW7eZtNkA_ju22tJ82oTyax0i1SworUXA4kT-FhFOlj6GVCw8DVQWrKTSANnHy7cusWLpv0T6DW_7ij2WyXXbLTWht4aN_lfX07r8ZujzUCyL8eYyiGrU-aDio0rJ4m2LnF5OD900/s320/DSCN6423.JPG" /></a><br />
<br />
<b>GARBANZO CHIMICHANGAS</b><br />
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<i>Ingredients...</i> <br />
3 cups cooked garbanzo beans (chic peas), mashed<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDSinW12b2WZyzcHeputQVvDDGkK-SkfTk3P0VLDXtd9KSJIJoegNgDta8HW_kZT_CmInqRD7_5-uqQWE5ZH3WTez7NJpM5FjmeyyTJ9MRU8zxCc-BSCQcnc52mmMo5kOkqULbPbDgpY/s1600/DSCN6400.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDSinW12b2WZyzcHeputQVvDDGkK-SkfTk3P0VLDXtd9KSJIJoegNgDta8HW_kZT_CmInqRD7_5-uqQWE5ZH3WTez7NJpM5FjmeyyTJ9MRU8zxCc-BSCQcnc52mmMo5kOkqULbPbDgpY/s320/DSCN6400.JPG" /></a><br />
2 T. vegetable oil<br />
1 small cooking onion, diced<br />
2 medium carrots, diced<br />
4 large garlic cloves, minced (I subbed 1 tsp. garlic powder)<br />
1/2 tsp. dried oregano<br />
1 medium green bell pepper, diced<br />
2 jalapeño peppers, seeds removed, peppers diced<br />
6 oz. can tomato paste<br />
1 tsp. cumin powder<br />
1 tsp. table salt<br />
1/2 tsp. turmeric<br />
10-12 small (soft) tortillas<br />
grated sharp (or extra sharp) cheddar cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDexxQ6_Dcdv3k1hk4et_shFcLBWaStyoI1-SrIpXl4hsuMb4AEtA3fEgcqpUb2t9YCvVV0xVGN-htX4yw4BL7Mx9pH8E4X5ViukgoavDhPyVMB47tU4C94SduaQV_MYCkg3HP78jKdiU/s1600/DSCN6401.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDexxQ6_Dcdv3k1hk4et_shFcLBWaStyoI1-SrIpXl4hsuMb4AEtA3fEgcqpUb2t9YCvVV0xVGN-htX4yw4BL7Mx9pH8E4X5ViukgoavDhPyVMB47tU4C94SduaQV_MYCkg3HP78jKdiU/s320/DSCN6401.JPG" /></a><br />
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<i>Instructions...</i><br />
1. Mash garbanzo beans in a large bowl.<br />
2. Sauté in oil: onions, carrots, garlic and oregano<br />
3. Add both peppers and cook two more minutes.<br />
4. Stir hot mixture into beans.<br />
5. Add and stir: tomato paste, cumin, salt and turmeric.<br />
6. Assemble chimis (see photo and directions below)<br />
7. Cook over medium heat in small amount of vegetable oil, using pan with high sides. Don’t cook too many at one time. Space them out in the pan. Add oil as needed.<br />
8. When browned, turn. Keep turning as they cook until brown and crisp on all sides.<br />
9. Drain on plate covered with paper towels.<br />
10. Serve with shredded lettuce, diced tomatoes and sour cream. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgEnlrV_D8vrRUoITAM7gwI4q7ygKPJvJnOdM6VDtNh3x65Rkk3hOOirB1hd41cyG6dF0jKqM9zEh3igpj_bfSvfuyR5D6mPQMN_0Hj2VY3v3KorrilxP8PWns5STTtOZd5L5D4iqek/s1600/DSCN6424.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgEnlrV_D8vrRUoITAM7gwI4q7ygKPJvJnOdM6VDtNh3x65Rkk3hOOirB1hd41cyG6dF0jKqM9zEh3igpj_bfSvfuyR5D6mPQMN_0Hj2VY3v3KorrilxP8PWns5STTtOZd5L5D4iqek/s320/DSCN6424.JPG" /></a><br />
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<i>Assemble the chimichangas...</i><br />
1. Spread 1/3 cup of the mixture across the tortilla, slightly below the center, and sprinkle it with cheese.<br />
2. Fold the bottom up and over the mixture.<br />
3. Fold each side in toward the center.<br />
4. Roll the tortilla away from you.<br />
<br />
In the spirit of good health and weight control, I purchased shredded Reduced-Fat 4-Cheese Mexican cheese instead of cheddar cheese. Never again. <b>GARBANZO CHIMICHANGAS</b> need -- no, they deserve! -- full-fat sharp or extra-sharp cheddar.<br />
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The same goes for the sour cream. I tried the reduced fat. No! This ingredient, too, needs to be full fat.<br />
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Oh, one more thing ~ You’ll notice a dish of oil and a pastry brush in two of the pictures. I brushed some of the chimis with oil, then baked them on a cookie sheet in the oven, trying 375-degrees for the first ten minutes, then turning them and baking at 400-degrees. They didn’t get that nice brown color or the crispness. Maybe if I’d baked them at 400 for the entire time... Back to the tried and true method of cooking them in the pan on the stovetop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildlA80yb9K8lHkNFeDNivHg7llGUggkK00QNBnp4fDud9YPFyQ5_FomAF17v_rHuesdYbRVzRenmrSOSEKgZvAZtXhr83ssIB9XELjKQXWFQLp78kOyuQx_TOBL6gnn5K8vpRdxDLFfs/s1600/DSCN6403.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildlA80yb9K8lHkNFeDNivHg7llGUggkK00QNBnp4fDud9YPFyQ5_FomAF17v_rHuesdYbRVzRenmrSOSEKgZvAZtXhr83ssIB9XELjKQXWFQLp78kOyuQx_TOBL6gnn5K8vpRdxDLFfs/s320/DSCN6403.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyWNPjk2XN70vGToIFo4pfr8B2DuQItPVNUEUrsAxoljegFfFJ8XNKYgPyaG-C2MoxivUpyuv2uPEoDM0WMZUou1KePt-h2TupnUcUi3ldMTegN2fGYs0UBYWERHBrFobe3s2hOLstbc/s1600/DSCN6432.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyWNPjk2XN70vGToIFo4pfr8B2DuQItPVNUEUrsAxoljegFfFJ8XNKYgPyaG-C2MoxivUpyuv2uPEoDM0WMZUou1KePt-h2TupnUcUi3ldMTegN2fGYs0UBYWERHBrFobe3s2hOLstbc/s320/DSCN6432.JPG" /></a><br />
<br />
<b>TV TRAY</b><br />
<br />
<i>As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
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All-Grain Sandwich Thin with veggie dogs, swiss cheese, Miracle Whip and yellow mustard; red leafy lettuce with store-bought Thousand Island Dressing, and; mangoes and kiwi sprinkled with fresh lemon juice.<br />
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<i>I always swore I'd not use "prove you're not a machine" for commenters. A few months ago, I changed my settings and opened up the comments to everyone including those who wanted to be anonymous. The problem is that by doing so, Step by Step in the Kitchen is open to spamming. In the beginning it was one or two comments, now it's up to ten or so per post. Therefore, I hope you will be understanding about having to type in a word or two or a number. Thank you, my dear readers.<br />
</i>Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com12tag:blogger.com,1999:blog-4922355739889440983.post-26078346490063029962013-04-24T12:11:00.001-07:002013-04-24T12:12:35.585-07:00The Perfect Pie Crust For A Strawberry Heart Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAFxPZsL4pBlAlNejNfjLwuvOCYWUW-dC62LrY6sCbdgJ6Mz7pSaDjPvqpw95uSHsDueaUFuyO1U4qo1uD0koVz8HO6xHiHfChnRQKd-ekw2z42XUJZ7e-oCq8m1_bn32BFvbeTKt4rk/s1600/DSCN6299.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAFxPZsL4pBlAlNejNfjLwuvOCYWUW-dC62LrY6sCbdgJ6Mz7pSaDjPvqpw95uSHsDueaUFuyO1U4qo1uD0koVz8HO6xHiHfChnRQKd-ekw2z42XUJZ7e-oCq8m1_bn32BFvbeTKt4rk/s320/DSCN6299.JPG" /></a><br />
I may have missed out in the past, but nevermore! This is THE pie crust recipe. Absolutely spot-on perfect ~ tender and flaky! And the simple strawberry filling... delicious! Just right especially for spring when strawberries are ready for picking and if you don’t pick your own, the stores have them at the best prices of the year.<br />
<br />
Ree Drummond who writes <a href="http://thepioneerwoman.com">The Pioneer Woman blog</a>, received the <a href="http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/"><b>PERFECT PIE CRUST</b></a> from one of her readers, Sylvia L, who admits that this recipe has been around for a long, long time and she can’t remember where she originally got it. I know I’ve seen this recipe, or a variation of it, in past years, but I never tried it because I was turned off by the idea of adding vinegar and an egg. (My pie crust typically consists of flour, salt, butter and water.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoP5NxWlsDoRW0Fx14Z4kU7Qs3p6T_huC0lqJICT9izmCaXMlIwn3_btBK8G_IIrc2Oe3dXL6HcOQU0bqu_W1sgUcZ-_XDIjkIjO95FtbdjndyWcFa7gjvK6vBGPRJamzzl6uqGaC2nps/s1600/IMG_6071.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoP5NxWlsDoRW0Fx14Z4kU7Qs3p6T_huC0lqJICT9izmCaXMlIwn3_btBK8G_IIrc2Oe3dXL6HcOQU0bqu_W1sgUcZ-_XDIjkIjO95FtbdjndyWcFa7gjvK6vBGPRJamzzl6uqGaC2nps/s320/IMG_6071.JPG" /></a><br />
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You won’t believe my first experience making this crust yesterday when I wanted something other than the store-bought crusts suggested in <a href="http://www.missbuttercup.com/food/recipes/strawberry-heart-pie/">Miss Buttercup’s <b>STRAWBERRY HEART PIE</b></a>.<br />
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Because my hands are slightly arthritic, I now use a Kitchen Aid mixer and Hamilton Beach food processor for many of my cooking projects, such as bread and pie making.<br />
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So, I chose to mix my pie crust with the HB food processor. Let me make it clear that I’m an old-time pie maker--keep every ingredient cold, as little handling of the dough with (warm) hands as possible and work quickly. <br />
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As you will see when you look at the recipe, there is little opportunity to keep the pie dough cold during the mixing process, unless you count the addition of the cold water. I’m used to using cold, hard butter and water kept cold by adding ice cubes.<br />
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<i>You’ll find the recipe with detailed instructions at <a href="http://thepioneerwoman.com ">The Pioneer Woman</a>. Meantime, I’m going to give you a play by play of my experiences and hints for successful preparation of the <a href="http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/"><b>PERFECT PIE CRUST</b>...</a></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gmGmPSlUMG_HsnnVKDM86MXbPr_okLku9IoNBrraPUzNS3kkXqNOLha9HtnezkFyrB399kLSbI-xJ5vP0Jznd3dUP9LL8nkk5cuC4M7M7CGriuYeIcuU_PWMTneGBEcLRsLLvxaI4Zw/s1600/DSCN6296.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gmGmPSlUMG_HsnnVKDM86MXbPr_okLku9IoNBrraPUzNS3kkXqNOLha9HtnezkFyrB399kLSbI-xJ5vP0Jznd3dUP9LL8nkk5cuC4M7M7CGriuYeIcuU_PWMTneGBEcLRsLLvxaI4Zw/s320/DSCN6296.JPG" /></a><br />
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1. Step One is to mix the Crisco vegetable shortening and flour. Here’s where it seemed to go wrong for me. A few pulses with the food processor should have given me a mixture resembling “a coarse meal”. Instead, the dough looked like a huge ball of glue and I couldn’t imagine adding any more liquids.<br />
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2. I persevered, using a few more quick pulses to stir in the beaten egg, cold water, vinegar and salt. Glue, even more gooey.<br />
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3. Removing the mixture from the food processor revealed that the dough wasn’t quite as gooey as it had appeared, but still way softer than any pie dough I’d ever prepared.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_bTxuWEFcpklbxG-y4nyEZf333d1P2_-Iq7qXEp2ieRlsft6GmMCX5zyuZaTFmGrlO4FlnyMxZo5g_0Hc1Nqw0B0HBbmhyphenhyphen5dVeHLihGuf-26gVb-ZvjS68u8-WtsLKRF4Bwyub4VHXA/s1600/DSCN6287.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_bTxuWEFcpklbxG-y4nyEZf333d1P2_-Iq7qXEp2ieRlsft6GmMCX5zyuZaTFmGrlO4FlnyMxZo5g_0Hc1Nqw0B0HBbmhyphenhyphen5dVeHLihGuf-26gVb-ZvjS68u8-WtsLKRF4Bwyub4VHXA/s320/DSCN6287.JPG" /></a><br />
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4. I used digital kitchen scales to measure out three equal portions. All three “discs” went into plastic bags, one being labeled and frozen. The other two were refrigerated because it would be several hours before I needed them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOK1Wf7HTbdE1uOUbzkEOoZpjPUL0WrFV53aM9D0fLhiyZWkEk2DzZh5BbJindvIioLTR7caxJ3MWketrBsmUgo3GzxWht-Pt_trYo1N7funnkG6QDOK5ezQN0yhOo3tH01UDnZuFDjk/s1600/DSCN6289.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOK1Wf7HTbdE1uOUbzkEOoZpjPUL0WrFV53aM9D0fLhiyZWkEk2DzZh5BbJindvIioLTR7caxJ3MWketrBsmUgo3GzxWht-Pt_trYo1N7funnkG6QDOK5ezQN0yhOo3tH01UDnZuFDjk/s320/DSCN6289.JPG" /></a><br />
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5. Don’t be afraid to use enough flour to keep things from sticking, ‘cause this is a much stickier dough than most. <br />
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6. I don’t recommend rolling flattened dough around the rolling pin to transfer it to the pie pan. Mine stuck to itself and I had to start over. Decidedly annoying.<br />
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7. Bottom crust in pan, covered with plastic wrap. Refrigerate again, while cutting out hearts. Meantime, the filling is made and cooling to at least room temperature.<br />
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8. See No. 4 below about cutting out hearts.<br />
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<i>As for <a href="http://www.missbuttercup.com">Miss Buttercup</a>’s <b><a href="http://www.missbuttercup.com/food/recipes/strawberry-heart-pie/">STRAWBERRY HEART PIE</a></b>, the recipe is pretty straight forward...</i><br />
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1. For my 9” pie, I chose to use four cups of strawberries (measured after cutting into chunks). Next time I’ll use at least five. If I use a 10” pan, I’ll use six cups, and don’t worry, the pie crust will work for this larger size, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRJeTtdTFxqGv04IIBrblMujFIY1NIVQYdmezK93OCqE0mos5nPBQic6nuXyptdRRUokttNLibP15s2RaJ3F4dn6UgrZPRtie2mKN-xm2eQp0mWPG-MSpIdRlJOxAAtGeq34q-H9DNkk/s1600/DSCN6291.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRJeTtdTFxqGv04IIBrblMujFIY1NIVQYdmezK93OCqE0mos5nPBQic6nuXyptdRRUokttNLibP15s2RaJ3F4dn6UgrZPRtie2mKN-xm2eQp0mWPG-MSpIdRlJOxAAtGeq34q-H9DNkk/s320/DSCN6291.JPG" /></a><br />
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2. Out of my four heart cookie cutters, I chose the next to the smallest, trying to match what’s in Miss Buttercup’s picture. She probably used the smallest one. She has more patience than me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcUi7AIBxJBUnXYwXTckt-O8ryNh1an8jaQyTZYqvx0dM6Pjzi4sRyXSYDk8gnkEkiYPF1XEWwy0j9IZTowfB3_EET8fKsbmoJwo4wTsHeGyk7u_e1S7SOBjd_1IlI1oDWh8lrQC7agw/s1600/DSCN6293.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcUi7AIBxJBUnXYwXTckt-O8ryNh1an8jaQyTZYqvx0dM6Pjzi4sRyXSYDk8gnkEkiYPF1XEWwy0j9IZTowfB3_EET8fKsbmoJwo4wTsHeGyk7u_e1S7SOBjd_1IlI1oDWh8lrQC7agw/s320/DSCN6293.JPG" /></a><br />
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3. The recipe calls for one egg yolk for an egg wash that was applied to both sides of each heart. I used the whole egg and had more than enough to complete that task.<br />
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4. Whether you freeze or simply refrigerate your dough to chill it (a MUST!), I suggest taking only one-third or one-half the disc out of the frig at a time when making the hearts. When this dough warms, it’s not easy to handle the hearts without destroying them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAe1UzC7c7K4P7pg2yVM_c1WL5zdYQzWK0N02fuPHk_Qo2mNjMG77c-sCFEVG3-xtHzjgUKk28FUA8h-eyl-UncXJo7quGomZfJ8iQFgvsQq7dnjLjNpweOMorA3g0m3lq5jsWAhUoz8/s1600/DSCN6295.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAe1UzC7c7K4P7pg2yVM_c1WL5zdYQzWK0N02fuPHk_Qo2mNjMG77c-sCFEVG3-xtHzjgUKk28FUA8h-eyl-UncXJo7quGomZfJ8iQFgvsQq7dnjLjNpweOMorA3g0m3lq5jsWAhUoz8/s320/DSCN6295.JPG" /></a><br />
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5. About the sanding sugar: I had colored decorating sugar (which is slightly larger grains than regular granulated sugar) and thought it would be pretty to use the red. It is pretty, but I probably won’t use a colored sugar again because it distracts (or is it detracts?!) from the heart shapes.<br />
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So, there you have it. An absolutely beautiful, tasty <b>PERFECT PIE CRUST</b> and a <b>STRAWBERRY HEART PIE</b>. This recipe is definitely a keeper and I can’t imagine ever using another pie crust recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhlM9RovJIVW4nJAgbTD-cxnWJ2WkD_4q2LUvDtqOv8TPFmp5vG_Y_pk-DB8Vz-hwnUB7641lYUILnUfG8RupEscPyn0fIvjMPwLJ6C8ttjjK-PXDK3l0yEJJCfb5yLmsvbMjyPy9VWE/s1600/DSCN6297.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhlM9RovJIVW4nJAgbTD-cxnWJ2WkD_4q2LUvDtqOv8TPFmp5vG_Y_pk-DB8Vz-hwnUB7641lYUILnUfG8RupEscPyn0fIvjMPwLJ6C8ttjjK-PXDK3l0yEJJCfb5yLmsvbMjyPy9VWE/s320/DSCN6297.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k6_Hswfj8fERlovJEKG0vG7suhNJZnqL1iLi40x5bT9Ckm5DnB4LtS5uJ3FNAGE8gWMl77GsF2F01HwvylPrh0gfLgelhwwO_Ft-hSt2Tf_8Wkh-lahcPk3OJBPBDPYswC3v26PdXuM/s1600/RSCN6070.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k6_Hswfj8fERlovJEKG0vG7suhNJZnqL1iLi40x5bT9Ckm5DnB4LtS5uJ3FNAGE8gWMl77GsF2F01HwvylPrh0gfLgelhwwO_Ft-hSt2Tf_8Wkh-lahcPk3OJBPBDPYswC3v26PdXuM/s320/RSCN6070.JPG" /></a><br />
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<b>TV TRAY</b><br />
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<i>As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
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Proscuitto-wrapped asparagus, mild gruyere, basil & freshly ground black pepper; drizzled with EVOO. Pepperdews (tastes like a slightly sweet pickle at first bite, then a spicier bite kicks in).<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com20tag:blogger.com,1999:blog-4922355739889440983.post-36274037096887523672013-04-19T11:46:00.002-07:002013-04-19T11:46:38.290-07:00Kale Chips and Deviled Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2IAd3SLa9xEuKbJ5ZqhV1N6x2_U9LL1sDg4sNNiLFTeAAK6g4I8UvSjKyYyFLl6t5xgHz0k8NzzfudPj-VxM2m-anm1L-WQDZFcTDHNQz9rY-q1rxjlUwDPyRymwxc_ALYEaBPa87vo/s1600/DSCN6257.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2IAd3SLa9xEuKbJ5ZqhV1N6x2_U9LL1sDg4sNNiLFTeAAK6g4I8UvSjKyYyFLl6t5xgHz0k8NzzfudPj-VxM2m-anm1L-WQDZFcTDHNQz9rY-q1rxjlUwDPyRymwxc_ALYEaBPa87vo/s320/DSCN6257.JPG" /></a><br />
Lunch today included <b>Kale Chips and Deviled Eggs</b>. The <b>Kale Chips</b> were a desperate measure because I had some kale leftover from making soup earlier this week and didn’t want the remainder to go bad. I did find one recipe that called for a 400-degree Fahrenheit oven but knew that was crazy ~ too hot!<br />
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Instead, I looked further and found a simple recipe that called for a 300-degree oven and that sounded about right. I’m giving you a <a href="http://www.thekitchn.com/how-to-make-kale-chips-cooking-lessons-from-the-kitchn-183073">link to the Kale Chips recipe</a>, and will tell you what worked for me. <br />
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It’s important that the kale is clean and dry before it’s baked. I had already prepped the entire batch when I was making the soup, so I was good to go. I pulled all the leaves from the stems, broke the leaves into smaller (not too small) pieces and placed them in a large mixing bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPF0ENfIl_VCUN8iW5e6A2flGkkCxk4Lt5PYnvsSBQRiGFYiRV_UHI_JgmOLcVhlZCCmkt5Y_7RqYcssTCiS7HnYFhDs6oA6s6RCtPTp12tbWU2J_lFTTJE6PQ4lJ8xm9X5uY6M_MvoU/s1600/DSCN6252.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPF0ENfIl_VCUN8iW5e6A2flGkkCxk4Lt5PYnvsSBQRiGFYiRV_UHI_JgmOLcVhlZCCmkt5Y_7RqYcssTCiS7HnYFhDs6oA6s6RCtPTp12tbWU2J_lFTTJE6PQ4lJ8xm9X5uY6M_MvoU/s320/DSCN6252.JPG" /></a><br />
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I sprinkled the kale with olive oil and tossed it with my hand, making sure to coat every piece on both sides. Careful: not too much oil. Then I mixed some kosher salt and cumin, poured it on the kale and again tossed it with my hand. Next time I will use less salt. Honest, it takes very little.<br />
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My oven is small and so are my cookie sheets, so I divided the kale between the two of them--single layers, not touching--and put one sheet on each shelf of the oven. After 5 minutes, I reversed them and switched shelves. Then cooked for 3 more minutes. A minute or two more may be necessary, but watch them carefully. You want them crisp, not burned.<br />
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In this photo the Kale Chips are almost done, but not quite...<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyw0-qpMLdRPBS0c4bI62Yn7nfLzkluZ-b3MV7RRriORXkCJ20l0e9gz11JRj5rsy9avPU90osKldS8ZUn7APKOkL_IuLvBgs6mTdfvBRQrpEXpJS5s-a7xRgEE4rMM5XzND27YbSiTo/s1600/DSCN6253.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyw0-qpMLdRPBS0c4bI62Yn7nfLzkluZ-b3MV7RRriORXkCJ20l0e9gz11JRj5rsy9avPU90osKldS8ZUn7APKOkL_IuLvBgs6mTdfvBRQrpEXpJS5s-a7xRgEE4rMM5XzND27YbSiTo/s320/DSCN6253.JPG" /></a><br />
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<b>Deviled Eggs</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu2xUTht3PDS-VbVmamuJP8Nks11GKGHL5qhrZ14h2Wjdkyz3DZyc_1yOVR7cBhpzIjAaWpwvSAOs_n2zhOWhXlemKcZhm1HmQ0hbmTfAomtFxqmBcRWp5QuT4xii8wyb90MrcvfyQ4c/s1600/DSCN6255.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu2xUTht3PDS-VbVmamuJP8Nks11GKGHL5qhrZ14h2Wjdkyz3DZyc_1yOVR7cBhpzIjAaWpwvSAOs_n2zhOWhXlemKcZhm1HmQ0hbmTfAomtFxqmBcRWp5QuT4xii8wyb90MrcvfyQ4c/s320/DSCN6255.JPG" /></a><br />
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<a href="http://www.easyappetizerrecipes.net/Appetizer-Recipes/make-ahead-appetizers/recipe-for-deviled-eggs.php#.UXCKwrW-nnh">This recipe for Deviled Eggs</a> includes the best instructions I’ve seen for hard-boiling eggs. As directed, I bought them to a full rolling boil, then set the timer for 9 minutes. <br />
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After nine minutes, I set the eggs under cold running water for two minutes and they were perfectly hardboiled and easy to peel. Where there is a choice of lemon juice or vinegar, I used fresh lemon juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3sFzI_LD_cgU8PLDO3B7I2wsuTIM2-oa4Aoe1KjrcgaxGytK5KXY5Y_SAz9kjFVPdOxzwAnGnjR4QBo8-tKatPSohaQYV3keoO-HgwVbtkOwboUzSKZQodsThZxI5PktNdcYzPA5f1A/s1600/DSCN6034.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3sFzI_LD_cgU8PLDO3B7I2wsuTIM2-oa4Aoe1KjrcgaxGytK5KXY5Y_SAz9kjFVPdOxzwAnGnjR4QBo8-tKatPSohaQYV3keoO-HgwVbtkOwboUzSKZQodsThZxI5PktNdcYzPA5f1A/s320/DSCN6034.JPG" /></a><br />
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<b>TV TRAY</b><br />
<i>As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
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Store-bought perogies and fresh asparagus, sautéd in EVOO and butter<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com10tag:blogger.com,1999:blog-4922355739889440983.post-52576137221624424802013-04-16T16:33:00.002-07:002013-04-16T16:40:21.225-07:00Chocolate Chip Cookie Birthday Cake And A Look At Past Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCPAeLXMswJPSmVZu3L8hmPXvEqZ6E_xclQ0jwygyu0oh_Y1jeG1x9UHjR2Bvd1SFU9q4wWcXYwUoyDURRbaYFSZwLHu8ofIe36Q6Cf5N-QtKP5aXkOxTVLuu8Z_astDA-XP0A9VCQOs/s1600/DSCN6186.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCPAeLXMswJPSmVZu3L8hmPXvEqZ6E_xclQ0jwygyu0oh_Y1jeG1x9UHjR2Bvd1SFU9q4wWcXYwUoyDURRbaYFSZwLHu8ofIe36Q6Cf5N-QtKP5aXkOxTVLuu8Z_astDA-XP0A9VCQOs/s320/DSCN6186.JPG" /></a><br />
Happy 10th birthday to my grandson Damian. Each year he and his younger brother tell me what kind of birthday cake they want. This year Damian asked for a giant cookie!<br />
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I have to admit to cheating. I bought a Betty Crocker 17.5 oz. Chocolate Chip Cookie mix and substituted 1/3 cup oil and 2 T. vegetable oil for the butter, which made for much easier spreading in the 12” diameter pan. First I tried spreading with a large spoon, then with a regular tablespoon. Finally I settled on the barehanded spread.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDu4EpDr_NroVSuwK8XwxQ_KfYwlsA5dvfMMz0jj-ocwAyAWBWceE2SvP4u5riLljjGgXbmzTUnqv4iam9bcGXIL4HBpTFNFVtt0coynxjB3iOD8opjGyJlHDDxusL1ed3DjyHH9D9Qog/s1600/DSCN6177.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDu4EpDr_NroVSuwK8XwxQ_KfYwlsA5dvfMMz0jj-ocwAyAWBWceE2SvP4u5riLljjGgXbmzTUnqv4iam9bcGXIL4HBpTFNFVtt0coynxjB3iOD8opjGyJlHDDxusL1ed3DjyHH9D9Qog/s320/DSCN6177.JPG" /></a><br />
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<br />
My goodness, the amount of chocolate chips Betty Crocker puts in her cookie mix! With approximately ten friends, quite a few family members and others... I decided to make two cookie cakes and lots of extra cookies.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWbMa8JnuWNDE9CLSobT_CoaQWVwEvZh8KGpdaEpPyBnoRYJ3xQl_3nIIIBgOBqPmZo8Puuj0hfu7N1d4AFPOHbCE-NyOsgAS9-ZOo0XYaxRYKg773lQ6uNZ0nQ-KLFYFvZ0xHn5PGxM/s1600/DSCN6184.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWbMa8JnuWNDE9CLSobT_CoaQWVwEvZh8KGpdaEpPyBnoRYJ3xQl_3nIIIBgOBqPmZo8Puuj0hfu7N1d4AFPOHbCE-NyOsgAS9-ZOo0XYaxRYKg773lQ6uNZ0nQ-KLFYFvZ0xHn5PGxM/s320/DSCN6184.JPG" /></a><br />
<br />
My oven is small so I baked one giant cookies at a time. The disposable pans are rather flimsy, so I slipped a pizza pan underneath for support. I figured that would work okay since it had holes in it and would do a good job of distributing the oven heat<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNYmWVGf1xt-1jX0JUaQWlgalyHD3GO-O8hTwR7aGwdA8B3ZRYyqQvZKr204a3n91dFl4rdg62l6GXGujLinCLjkWLYGjIF8I1DMnrcsJOkVxxaXEyUu8R6ZLHmgJU0SYg6vSRjUzD3U/s1600/DSCN6179.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNYmWVGf1xt-1jX0JUaQWlgalyHD3GO-O8hTwR7aGwdA8B3ZRYyqQvZKr204a3n91dFl4rdg62l6GXGujLinCLjkWLYGjIF8I1DMnrcsJOkVxxaXEyUu8R6ZLHmgJU0SYg6vSRjUzD3U/s320/DSCN6179.JPG" /></a><br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkbfTxaTnz7xhOQFvaaiMUP6udiQrhowTfo5qfPPmPLs_zUOTWtBCAt1EuTGGCr9zg-nK27HRZVIQbKlPmAuloRQWizOgTR7AfCWNIddcLrlyYYiEXE42JGZ-_rl4SlG2dS6MMIS_gow/s1600/DSCN6181.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkbfTxaTnz7xhOQFvaaiMUP6udiQrhowTfo5qfPPmPLs_zUOTWtBCAt1EuTGGCr9zg-nK27HRZVIQbKlPmAuloRQWizOgTR7AfCWNIddcLrlyYYiEXE42JGZ-_rl4SlG2dS6MMIS_gow/s320/DSCN6181.JPG" /></a><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6avYSdoi1INL9hoLYtgI9CAXFS7sNZImsAKOA4dhiun4i_1CpE2VnEgXp3v3uWH5LMmwzp2ls5_NCRv4eZff_TfE_-7iFmzn04f4_8lOzdXRj-Qm6Win7eNUP_a4RIjr3sE_ikVZ-T0/s1600/DSCN6188.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6avYSdoi1INL9hoLYtgI9CAXFS7sNZImsAKOA4dhiun4i_1CpE2VnEgXp3v3uWH5LMmwzp2ls5_NCRv4eZff_TfE_-7iFmzn04f4_8lOzdXRj-Qm6Win7eNUP_a4RIjr3sE_ikVZ-T0/s320/DSCN6188.JPG" /></a><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kSj9NY56DyTaemd3DoF1EcSx2Uwf8DHjB2MOp2Pjc4c8QCcYLiZr17ooj-f47f1bXMk7pUxs-OfoVNt4LlZtItMSJP-HxCWqLSpMYeKUFLLrNHFVKhclQqzabCahxNhfxZt9RykLZiE/s1600/DSCN6189.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kSj9NY56DyTaemd3DoF1EcSx2Uwf8DHjB2MOp2Pjc4c8QCcYLiZr17ooj-f47f1bXMk7pUxs-OfoVNt4LlZtItMSJP-HxCWqLSpMYeKUFLLrNHFVKhclQqzabCahxNhfxZt9RykLZiE/s320/DSCN6189.JPG" /></a><br />
<br />
<br />
************<br />
<br />
<b>Taking a look back through the years at Damian's birthday cakes from Grandma, I found these.</b><br />
<br />
<i>2009...</i><br />
On the occasion of Damian’s 6th birthday, a huge family group assembled and I baked four pan cakes. Damian wanted to do his own decorating, including one cake minus the icing.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PS_zq8hurVWdJ_Q4k_2deTsQLvwXoeAvjO9bZG7tv5wI_7S-s0-154gzzPsdsZgQ2YjN_jswt9ydlcB5J8B7JpQSb82rNNkRB8ZN7Qik6wn4jSAws_Kf2kaXtMExu2jz8DfPHQm-tp8/s1600/P1010002_2_2.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PS_zq8hurVWdJ_Q4k_2deTsQLvwXoeAvjO9bZG7tv5wI_7S-s0-154gzzPsdsZgQ2YjN_jswt9ydlcB5J8B7JpQSb82rNNkRB8ZN7Qik6wn4jSAws_Kf2kaXtMExu2jz8DfPHQm-tp8/s320/P1010002_2_2.JPG" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4-WHbjg1dPeGwQwO2pXmCt3f9zGjNlmbma3THQZruhEyKrl4MsvbP3v5kcKRsBLOhgTqMq17f8QQQqFBVtNbwJw5fcwK4FLQj-CXdKiGVbP2ibHsbuY0rauMWEzHvPSNkox4xdi0FT4/s1600/P1010004_2.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4-WHbjg1dPeGwQwO2pXmCt3f9zGjNlmbma3THQZruhEyKrl4MsvbP3v5kcKRsBLOhgTqMq17f8QQQqFBVtNbwJw5fcwK4FLQj-CXdKiGVbP2ibHsbuY0rauMWEzHvPSNkox4xdi0FT4/s320/P1010004_2.JPG" /></a><br />
<br />
<br />
<i>2010...</i><br />
Damian wanted a <a href="http://familyfun.go.com/recipes/motocross-mountain-cake-843977/">motorcross bike cake</a> like this:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAcdnyyudG8er-nLOKOgEaNNwBnW315gqHjur5HcE8BQ2vCN5MIX489rFemYd-My4OLaZRAZ4bb6uBW4YjLetuDj650moO0dSzei-UFndxqpYjNahnUfpNzT4ZKdDiXZ55K9ztDoVYHI/s1600/IMG_0860.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAcdnyyudG8er-nLOKOgEaNNwBnW315gqHjur5HcE8BQ2vCN5MIX489rFemYd-My4OLaZRAZ4bb6uBW4YjLetuDj650moO0dSzei-UFndxqpYjNahnUfpNzT4ZKdDiXZ55K9ztDoVYHI/s320/IMG_0860.JPG" /></a><br />
<br />
It was a crazy cake! I baked and cut up and assembled the main cake, then Damian and his uncle frosted and decorated. They had a great time and Damian was so happy with his cake. Kids are easy to please because they don’t expect perfection.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXPJLnP4umO8-O4po-j6hm9kDETIDy8GeJKtWsuTxLIyT85J6vdyjHB7holbtsGSTKXpF5UsMpb1UyhdXL6l8cI9I4yG1U8odqv16J7xefMBJsUBLAgRhuxScr6bLLGhe6eq5pysw1EE/s1600/IMG_0875.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXPJLnP4umO8-O4po-j6hm9kDETIDy8GeJKtWsuTxLIyT85J6vdyjHB7holbtsGSTKXpF5UsMpb1UyhdXL6l8cI9I4yG1U8odqv16J7xefMBJsUBLAgRhuxScr6bLLGhe6eq5pysw1EE/s320/IMG_0875.JPG" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau12ratCEPtuw8aHKyWHt_pGETfnyG1Am5eDeMOAvRcxAk4jy6r86QjGfq4SuGJF9JEQoXQyKQ95gOBsQdXzON5qlaIG6KK5pv_1FD14ljsQMDti97X-trZY29LKegs1ZUdKku3YYdzg/s1600/IMG_0876.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau12ratCEPtuw8aHKyWHt_pGETfnyG1Am5eDeMOAvRcxAk4jy6r86QjGfq4SuGJF9JEQoXQyKQ95gOBsQdXzON5qlaIG6KK5pv_1FD14ljsQMDti97X-trZY29LKegs1ZUdKku3YYdzg/s320/IMG_0876.JPG" /></a><br />
<br />
<br />
<i>2011...</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKe8WJQxrKF_g7LDL5Nmtzb2dB-AdJj7j3XLMXOAp3sxGowKEeBdrC4oqD9PVee2UMJfjPsZO6oIh85txzvWruqO5IKYFCUbgyCZMaC5_CZ7qlxt20gDtjF6umw8X4QIdWthUFGVj3ps/s1600/207256_1817587733069_1641407944_1725981_6550543_n.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKe8WJQxrKF_g7LDL5Nmtzb2dB-AdJj7j3XLMXOAp3sxGowKEeBdrC4oqD9PVee2UMJfjPsZO6oIh85txzvWruqO5IKYFCUbgyCZMaC5_CZ7qlxt20gDtjF6umw8X4QIdWthUFGVj3ps/s320/207256_1817587733069_1641407944_1725981_6550543_n.jpg" /></a><br />
<br />
For his 8th birthday, he wanted a dinosaur. I handed him the small whiteboard I kept on the counter and asked him to draw what he wanted. That year I made a cake with a one-dimensional T-Rex. I don’t have a decent photo and it looked to me a big mess, but he was thrilled. He recognized the red dripping out of T-Rex’s mouth as blood and he spotted the little volcanos around the sides of the cake.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4L7s9xQ2oKeW0db5zHOP0Y9vV5O172iiBKTeU79inkfAJJQTC2DYOJexDZUXSV1uAvIDYXfCkPW7oaAll-okAjuhAmlksz_TasQoqqyHcATBPXAebu5eYoTvPwaYfSAADjTJBCV6pCQ/s1600/216695_1817588013076_1641407944_1725983_2695345_n.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4L7s9xQ2oKeW0db5zHOP0Y9vV5O172iiBKTeU79inkfAJJQTC2DYOJexDZUXSV1uAvIDYXfCkPW7oaAll-okAjuhAmlksz_TasQoqqyHcATBPXAebu5eYoTvPwaYfSAADjTJBCV6pCQ/s320/216695_1817588013076_1641407944_1725983_2695345_n.jpg" /></a><br />
<br />
<br />
<i>2012...</i><br />
No cake from Grandma. I was either sick or out of town. Mom and Dad got him his usual immediate-family cake and there was a big party later in the month in the back yard.<br />
<br />
<br />
*****<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRpUdkxFszHfJxgEbCngXZdjwSHM8sWxsOLZpmUJ7Ks0yOCpEAgEus7jtpe4zXqWSa2R9OAkpTM_viJ0Y1CHuBjqlY6aEHZ2FhVTSgGBnmHBd3aI4u5XzfPUfYAqQ5zdwwS4o73XeJis/s1600/DSCN6248.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRpUdkxFszHfJxgEbCngXZdjwSHM8sWxsOLZpmUJ7Ks0yOCpEAgEus7jtpe4zXqWSa2R9OAkpTM_viJ0Y1CHuBjqlY6aEHZ2FhVTSgGBnmHBd3aI4u5XzfPUfYAqQ5zdwwS4o73XeJis/s320/DSCN6248.JPG" /></a><br />
<br />
<br />
<b>TV TRAY</b><br />
<i>As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
<br />
Salmon fillet, coated with a mixture of fine bread crumbs, S&P and dried dill, pan seared in oil and butter. Fresh lemon juice squeezed on top during cooking and lemon pieces added to the pan. Knorr Pasta Side. Steamed carrots.<br />
<br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com10tag:blogger.com,1999:blog-4922355739889440983.post-90504155040897650782013-04-10T08:43:00.003-07:002013-04-12T07:18:37.905-07:00Mango Chutney-Cranberry Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67PSMIGFyUYdDGk515oETtPjKhJ0maKhMf7v-5myDoXYvhnIzu0dVTIawMBalvsQosWwn_otWAaYyR3suGsxUxlQ7ELSyF_OfLotiOmst8VM7mWmFPj6VqNgmNpPiCamXJESHKrLCZqw/s1600/DSCN6127.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67PSMIGFyUYdDGk515oETtPjKhJ0maKhMf7v-5myDoXYvhnIzu0dVTIawMBalvsQosWwn_otWAaYyR3suGsxUxlQ7ELSyF_OfLotiOmst8VM7mWmFPj6VqNgmNpPiCamXJESHKrLCZqw/s320/DSCN6127.JPG" /></a><br />
I’ve become addicted to mango chutney ever since I bought it for <a href="http://bamskitchen.com/mains/beef/south-african-bobotie/">South African Bobotie</a>. Now you can always find a jar of chutney in my refrigerator and chutney in my muffins.<br />
<br />
I’m also addicted to muffins and have used the same recipe for years, mixing things up by adding blueberries, chocolate chips, cranberries, craisins, nuts and numerous other special ingredients. There’s never been a ‘fail’ -- every addition is better than the one before.<br />
<br />
At the time of my most recent craving for muffins, I was really at a loss--having only cranberries on hand yet wanting to kick the taste up a notch. That’s when I thought of the jar of mango chutney (mild version) in my refrigerator. <br />
<br />
Combined with raw cranberries from the freezer, the mango chutney helped me to create a new all-time favorite. I’m a mild-heat sort of gal, but if you like it spicier and have that on hand, I say ‘go for it’!<br />
<br />
My first tasting is always straight from the oven. Hot, yummy muffins! Let me tell you, hot (warm) chutney has quite a kick to it. After they cool, however, the spiciness of the chutney tones down to a perfect level of heat.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODUbCb04ounEFsIGlBhhRLUNFmjPQqg6-DFstKQiw7rFY6xcc-4x0p6x-SGHKgkFp7y0SvS4nb-sAAn8mcO6uWNOm0UVR2EO5Ivsc1cZAdeViJCKjAAapL8__p-HScvZMFeNgkg97cCM/s1600/DSCN6124.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODUbCb04ounEFsIGlBhhRLUNFmjPQqg6-DFstKQiw7rFY6xcc-4x0p6x-SGHKgkFp7y0SvS4nb-sAAn8mcO6uWNOm0UVR2EO5Ivsc1cZAdeViJCKjAAapL8__p-HScvZMFeNgkg97cCM/s320/DSCN6124.JPG" /></a><br />
<br />
<br />
<b>MANGO CHUTNEY-CRANBERRY MUFFINS</b><br />
(makes 12)<br />
<br />
<i>Ingredients.</i>.. <br />
<br />
3/4-cup all-purpose (white) flour<br />
3/4-cup whole wheat flour<br />
3/4-cup brown sugar<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1/4-tsp. salt<br />
2/3-cup milk (I use skim)<br />
1/4-cup vegetable oil<br />
1 whole egg<br />
<br />
1 cup whole raw cranberries<br />
1/3-cup mild mango chutney <br />
<br />
<br />
<i>Directions</i>...<br />
<br />
1. Mix dry ingredients, using fingers if necessary<br />
<br />
2. Combine liquid ingredients.<br />
<br />
3. Stir dry and liquid ingredients together until all dry ingredients are wet. (Do not over-beat)<br />
<br />
4. Fold in cranberries.<br />
<br />
5. Pour into prepared muffin tin (oil/grease/butter).<br />
<br />
6. Use back of a spoon to put a dip in the center top of each unbaked muffin, and then fill with heaping teaspoonful of chutney.<br />
<br />
7. Bake in preheated 350-degree Fahrenheit oven for 25-35 minutes. (As a general rule, muffin baking time depends on what extra ingredients have been added.)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUekneFxlQckvDSow0QXEXWeyOvT08cma-R4604C222v3L2Vskcq6-KHWhrW5YT3Zw6yRBrRDIjyWlLYfmv7pwDgKHEDWT5PeKOTyRVPKc7ed-GJDT13HEz_xUi4EFlbu5-DGypzhXMsA/s1600/RSCN6121.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUekneFxlQckvDSow0QXEXWeyOvT08cma-R4604C222v3L2Vskcq6-KHWhrW5YT3Zw6yRBrRDIjyWlLYfmv7pwDgKHEDWT5PeKOTyRVPKc7ed-GJDT13HEz_xUi4EFlbu5-DGypzhXMsA/s320/RSCN6121.JPG" /></a><br />
<br />
I'm already wondering what these same muffins would taste like with the cranberries replaced by fresh cut-up mangos!<br />
<br />
<br />
***********<br />
<br />
<br />
<b>TV TRAY</b><br />
<i>As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaYOtFMZfKbcgBe7-PPFDP-ONECG_bkVn9jh0ruiwHQunVc_laUG8u1j92dXxw3i277Osac9vlYjY_KfvNshNfmtyYnNkQ5SB_cV2bgkb7KN3CbYZfbjH8Gqzwl-zSOjNArw-9O-WgQU/s1600/IMG_5986.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaYOtFMZfKbcgBe7-PPFDP-ONECG_bkVn9jh0ruiwHQunVc_laUG8u1j92dXxw3i277Osac9vlYjY_KfvNshNfmtyYnNkQ5SB_cV2bgkb7KN3CbYZfbjH8Gqzwl-zSOjNArw-9O-WgQU/s320/IMG_5986.JPG" /></a><br />
<br />
Whole wheat pasta ~ Oven-roasted green cabbage, tomatoes, carrots and celery (seasoned with EVOO, salt and pepper, basil and garlic powder).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7_O7BAmMMeKeW37dRsEyNsECstRcndRCARhswLTELAMh5I1f4GUCiX6UPpqAjQ7fBaQ6a8s53yl1d3krTkwcxjovvY5bDUotLhmY51BAaGgL1NQ6mRj2xGmCMK17e2dKUvRZxrw6brI/s1600/IMG_5989.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7_O7BAmMMeKeW37dRsEyNsECstRcndRCARhswLTELAMh5I1f4GUCiX6UPpqAjQ7fBaQ6a8s53yl1d3krTkwcxjovvY5bDUotLhmY51BAaGgL1NQ6mRj2xGmCMK17e2dKUvRZxrw6brI/s320/IMG_5989.JPG" /></a><br />
<br />
<br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com12tag:blogger.com,1999:blog-4922355739889440983.post-33950320226635976092013-03-22T05:34:00.000-07:002013-03-22T17:08:29.164-07:00Brenda’s M&M’s Chicks ~ An Easter Treat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCvbogJRm-OLO2g3BGNFCcVGLucUfEBU_XUtvaE8fiQ_uZldzaiWkb1qEjD9bx9Ifr6bV_AbJjnAEYhqeKMKJLif4kShETR9fRWTUsN0PoAa1V2Du_-woMr6U_CPHGJxdeUQNqq0ZJYU/s1600/DSCN6028.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCvbogJRm-OLO2g3BGNFCcVGLucUfEBU_XUtvaE8fiQ_uZldzaiWkb1qEjD9bx9Ifr6bV_AbJjnAEYhqeKMKJLif4kShETR9fRWTUsN0PoAa1V2Du_-woMr6U_CPHGJxdeUQNqq0ZJYU/s320/DSCN6028.JPG" /></a><br />
<b><i>All right, fess up. Who among you has ever eaten M&Ms before 8 AM?</i></b> <br />
<br />
That’s what I asked my Facebook friends in a recent post. I knew I wasn’t alone and the replies proved it.<br />
<br />
<b>MWM</b>: <i>Only the peanut ones... figured they had a little protein, so they’d probably be ok</i>.<br />
<br />
<b>PSB</b>: <i>Of course! Isn’t there dairy somewhere in the chocolate? somewhere.....</i>?<br />
<br />
<b>BK</b> (not Burger King!): <i>M and M's are the breakfast of champions</i>.<br />
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<b>PJH</b>: <i>I don’t think I have</i>........<br />
<b>Me</b>: <i>P, you don’t know what you’re missing</i>!<br />
<b>PJH</b>: <i>i love M&M peanut butter......... like reeces pieces! i'm sure i've had them in the morning, just not as a breakfast! lol</i>!!<br />
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<b>CLC</b>: <i>lol. When I was a kid, I use to eat cake for breakfast. What about Easter? When u use to get our kids' easter baskets ready?? I had to taste everything that wasn't in a package.</i><br />
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<b>TC</b>: <i>Does 12:01AM count?</i><br />
<b>Me</b>: <i>Definitely, T</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHYST9QMeDAPNNMv8bkeZaeNjfd0tXu50R0syBZD1dtUg7ssg-aH4bFiuiHalXW_88s595n-LtxfOC02zO-tQc5ItK4ccGD7EGZgzAituQjbwEf8_-bxgW3Cb455TJwXolZkAFZWku5o/s1600/DSCN6004.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHYST9QMeDAPNNMv8bkeZaeNjfd0tXu50R0syBZD1dtUg7ssg-aH4bFiuiHalXW_88s595n-LtxfOC02zO-tQc5ItK4ccGD7EGZgzAituQjbwEf8_-bxgW3Cb455TJwXolZkAFZWku5o/s320/DSCN6004.JPG" /></a><br />
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All this talk about M&Ms brings us to ~ <b><a href="http://sweetsimplestuff.com/2013/03/04/mms-chicks/">BRENDA’S M&M’S CHICKS</a></b> ~ from <a href="http://sweetsimplestuff.com">Brenda at Sweet Simple Stuff</a>.<br />
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These little critters are fairly easy to make and are perfect for Easter decorations or gifts. I’ve got mine on my dining room table right now, but they are going to go to my grandsons next week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirR7QVkY45_oJlcZtgzRbztggq9IYaU2LGCq_CKNwMoQdP5DwhD2K9aAGx2L_ZiFl-3ijsHygXRso8uNYqMudTSq8EfZk659mu4hitPIdUnPnq4-5WM-xqZDxclBYxtzqfocLqU3gkcUc/s1600/RSCN6003.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirR7QVkY45_oJlcZtgzRbztggq9IYaU2LGCq_CKNwMoQdP5DwhD2K9aAGx2L_ZiFl-3ijsHygXRso8uNYqMudTSq8EfZk659mu4hitPIdUnPnq4-5WM-xqZDxclBYxtzqfocLqU3gkcUc/s320/RSCN6003.JPG" /></a><br />
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Because the white candy melts don’t have much flavor on their own, I added orange extract after melting -- taste-testing until it was just the way I wanted it. Once you’ve melted, colored and flavored your candies for the base and the beaks, work quickly to complete your chicks before it hardens again.<br />
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Hurry right over to <a href="http://sweetsimplestuff.com">Brenda’s sweet simple blog</a> and get instructions on making your own <a href="http://sweetsimplestuff.com/2013/03/04/mms-chicks/">M&M’s Chicks.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GKN61EnoicsBa1Q7UQr-QYPoTYLpMA9epP02P979WQuMoJD3DvB3xXRkSaPn8tqwaxIKUAJymdLFWDsX0N_BpOrgC208BY19NDo7d_g_qEw6iFVRTbcYWP_HGKmOgbngfoH_mt84C4Y/s1600/DSCN6010.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GKN61EnoicsBa1Q7UQr-QYPoTYLpMA9epP02P979WQuMoJD3DvB3xXRkSaPn8tqwaxIKUAJymdLFWDsX0N_BpOrgC208BY19NDo7d_g_qEw6iFVRTbcYWP_HGKmOgbngfoH_mt84C4Y/s320/DSCN6010.JPG" /></a><br />
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I occasionally stop in our little Corning store - Corningware, Revere, Pyrex and other excellent choices -- to see what’s on sale. Look what I ‘snapped up’ this time...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvxRtEcUdjSD2poB0bLLhvZ8fLEl_0hnhBT0GcjLL9xBwnUt87wVIomqjcHLOx3ZCaggbcifmkcrFhQZ6duxKOsCa1sqqa1A7b5ybcorA5TC6tBxm0JsOdeTS4aMDcqI4FvRYPB9AZno/s1600/DSCN6032.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvxRtEcUdjSD2poB0bLLhvZ8fLEl_0hnhBT0GcjLL9xBwnUt87wVIomqjcHLOx3ZCaggbcifmkcrFhQZ6duxKOsCa1sqqa1A7b5ybcorA5TC6tBxm0JsOdeTS4aMDcqI4FvRYPB9AZno/s320/DSCN6032.JPG" /></a><br />
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<a href="http://www.shopworldkitchen.com/snapware/snap-n-stack-cookie-cupcake-carrier">Snapware Snap ‘N Stack Cookie & Cupcake Carrier</a> on sale for $14.99! They separate and you can carry just one half (12 cupcakes). Plus each of the layers flips over and will hold 1/4 of a sheet cake. Love the handle, too.<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com25tag:blogger.com,1999:blog-4922355739889440983.post-23757845540858808492013-03-20T07:45:00.002-07:002013-03-20T07:45:48.221-07:00Cupcakes Continue ~ Some Simply Frosted, Some Fondant (plus stew, soup and pizza!)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAicshfVFoheTV1DOIhnAf4lfrzUG7FkIABqn5jKbajwmUArEKH-p2x7s34L0outpYf0yGVEtAijgTyXmq189D1kJNaEfzi7lQX-UPLzQPSWTQnTyOH5LEKzKyDmdgWdMYEAN9tLqjs0/s1600/DSCN5993.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAicshfVFoheTV1DOIhnAf4lfrzUG7FkIABqn5jKbajwmUArEKH-p2x7s34L0outpYf0yGVEtAijgTyXmq189D1kJNaEfzi7lQX-UPLzQPSWTQnTyOH5LEKzKyDmdgWdMYEAN9tLqjs0/s320/DSCN5993.JPG" /></a><br />
This week I made a double recipe of <a href="http://www.loveandoliveoil.com/2012/03/lemon-buttermilk-cupcakes.html">LEMON BUTTERMILK CUPCAKES</a> from Lindsay at <a href="http://www.loveandoliveoil.com">Love and Olive Oil</a>. First time using this recipe and it’s a keeper! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiC5DkoAYJA5mgHO5VIdOZJLMepGbUWiNRZZ_oqxK6l2v8WSOCmeowHNdPZ_cmb6C17Pfo0MyTy665ydCkyqrUhFRIEnJ0woVXdLGORsuZheWRRfETxgJbEdMb5Hw2U4syjEcxyXAZwg/s1600/DSCN5973.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiC5DkoAYJA5mgHO5VIdOZJLMepGbUWiNRZZ_oqxK6l2v8WSOCmeowHNdPZ_cmb6C17Pfo0MyTy665ydCkyqrUhFRIEnJ0woVXdLGORsuZheWRRfETxgJbEdMb5Hw2U4syjEcxyXAZwg/s320/DSCN5973.JPG" /></a><br />
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Lindsay includes a simple two-ingredient glaze, but for my purposes, I used a buttercream icing.<br />
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Half of my cupcakes were simply decorated with icing tinted yellow and sprinkled with white non-pareils.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWPS64oVF18nmcEghcN4PYrvKU4cI0CBvhxFXBShyGyIjgQDXWoidhkrpt4MecRJjBLMxqGWMkOs4svx_T_pEJoMHiFvsBCtjTMjUgL9kpuGfLQ-AtlPFR6K5qDFdS7-0ZZa2Rmq9s0w/s1600/DSCN5995.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWPS64oVF18nmcEghcN4PYrvKU4cI0CBvhxFXBShyGyIjgQDXWoidhkrpt4MecRJjBLMxqGWMkOs4svx_T_pEJoMHiFvsBCtjTMjUgL9kpuGfLQ-AtlPFR6K5qDFdS7-0ZZa2Rmq9s0w/s320/DSCN5995.JPG" /></a><br />
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The other half of the cupcakes were lighted frosted and topped with <a href="http://www.eviaediciones.com/argentina/product.asp?intProdID=1142&strSubCatalogID=356">FONDANT OWLS</a>.<br />
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The instructions at this link are not in English, but the photos are self-explanatory.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkyvFE2tPvbTwfyHmZmBaJtmnKf5xU5ozqS58F4cdDluAVp_7NUJS_AWbYrZZTcbFCxzIiPG7UohCbqyE6nebRMgLc4D_pdzoTyJ-pEMKrbLLtHEyg2bmMuMXSFi16LokH3MGuc5pya4/s1600/DSCN5965.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkyvFE2tPvbTwfyHmZmBaJtmnKf5xU5ozqS58F4cdDluAVp_7NUJS_AWbYrZZTcbFCxzIiPG7UohCbqyE6nebRMgLc4D_pdzoTyJ-pEMKrbLLtHEyg2bmMuMXSFi16LokH3MGuc5pya4/s320/DSCN5965.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLxZVLk0Ho0AvbZ_qPXJOcVijxSptGU0MV01E3lXvNU502KECbYMY8JuUDdI8h7p8j2OCiL9NCLNwYNLcjh0LFIOWT1eg-ETtJHbi-OdsOesN5itnJxXT1k2kRuoMYqeJ1ioSDyjvbsk/s1600/DSCN5980.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLxZVLk0Ho0AvbZ_qPXJOcVijxSptGU0MV01E3lXvNU502KECbYMY8JuUDdI8h7p8j2OCiL9NCLNwYNLcjh0LFIOWT1eg-ETtJHbi-OdsOesN5itnJxXT1k2kRuoMYqeJ1ioSDyjvbsk/s320/DSCN5980.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8UUbuPIT9F0bFIgeew5wtTlfC45k2WhVQVeqT4nj-itiYzEL8GtRcrHk0s6vseLdxrxfRfFNCWHGKiOhhThmlUigdDY-bKNtTF6O4KkicauvRq9yI-VzbxoSyi9hEQdOueBmyWYRD0Y/s1600/DSCN5985.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8UUbuPIT9F0bFIgeew5wtTlfC45k2WhVQVeqT4nj-itiYzEL8GtRcrHk0s6vseLdxrxfRfFNCWHGKiOhhThmlUigdDY-bKNtTF6O4KkicauvRq9yI-VzbxoSyi9hEQdOueBmyWYRD0Y/s320/DSCN5985.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxql0md1H6KjJYouBNcFvEbkPBsyhv4OJGJct3o8TAHkx67_sSp09zDnBnksIS8DtvLRBHNyGGuntl-v4RagYZ1F9DZsRToEiOehoKgAZxz8YrjPotXR5CbgxtJEs6DJxxnzevukgCwo/s1600/RSCN5956.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxql0md1H6KjJYouBNcFvEbkPBsyhv4OJGJct3o8TAHkx67_sSp09zDnBnksIS8DtvLRBHNyGGuntl-v4RagYZ1F9DZsRToEiOehoKgAZxz8YrjPotXR5CbgxtJEs6DJxxnzevukgCwo/s320/RSCN5956.JPG" /></a><br />
<a href="http://sweetsimplestuff.com/2013/02/09/simple-beef-stew-made-in-the-oven/">SIMPLE BEEF STEW</a><br />
Thanks, Brenda at <a href="http://sweetsimplestuff.com">Sweet Simple Stuff</a>! So down-home. Satisfying. I ate some. I froze some. Today I handed a container of it to our apartment complex’s maintenance man. He’s been fixing things left and right for me this week and deserves something besides fast foods for lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqled7spvCP69NWRSe3UsK7qfY_3Av6w74WAr7hpvLVut6TOu3nBWFU75Rirr7mQBehbrX7oBgsEs49othX6qxdaYnjqJWTrsD_yQIjwOqy0eAShpkgioT3hN4Hm_4LUWQn2xD9aRfVKs/s1600/RSCN5963.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqled7spvCP69NWRSe3UsK7qfY_3Av6w74WAr7hpvLVut6TOu3nBWFU75Rirr7mQBehbrX7oBgsEs49othX6qxdaYnjqJWTrsD_yQIjwOqy0eAShpkgioT3hN4Hm_4LUWQn2xD9aRfVKs/s320/RSCN5963.JPG" /></a><br />
VEGETABLE SOUP<br />
Canned tomatoes, carrots, onions, celery, vegetable base/bouillon, white cannelloni beans, water, garlic powder, dried basil, crushed red pepper, S&P (oops, forgot to add a bay leaf!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PdPz3WB7SqeGTWpzUvWMU_I9iJoWXeColc-x0tXA23crXy7BViQ6tb4rBnSwl2mlRE4F9NnxahjfAIyq0BhHoQIYmACqt4ytMlcxmjAeesx9nP_Cwqnb0qyH-nWnhOUVCYHo3x-3OiM/s1600/DSCN5989.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PdPz3WB7SqeGTWpzUvWMU_I9iJoWXeColc-x0tXA23crXy7BViQ6tb4rBnSwl2mlRE4F9NnxahjfAIyq0BhHoQIYmACqt4ytMlcxmjAeesx9nP_Cwqnb0qyH-nWnhOUVCYHo3x-3OiM/s320/DSCN5989.JPG" /></a><br />
TORTILLA PIZZA<br />
Whole wheat tortilla, shredded Mexican cheese, veggie pepperoni, steam skinny asparagus, all drizzled with EVOO. 400-degree oven, 8 minutes.<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com18tag:blogger.com,1999:blog-4922355739889440983.post-11969513477007099362013-03-13T07:21:00.001-07:002013-03-13T07:21:23.035-07:0029th Birthday Treat For My Son-In-Law<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-ZvuguTtxpwwMJRi07yTUGNU97uUsP-j3opbGwF7HK1ox-78q-HBt7Z-1D38NfXNFUiKJECEqZwz1UQA6TvQRCLNNUlTeqtDhiO7AD2tihmbPA8fO67rNiw7wRHSQtCLn6L4ohSX6ec/s1600/RSCN5862.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-ZvuguTtxpwwMJRi07yTUGNU97uUsP-j3opbGwF7HK1ox-78q-HBt7Z-1D38NfXNFUiKJECEqZwz1UQA6TvQRCLNNUlTeqtDhiO7AD2tihmbPA8fO67rNiw7wRHSQtCLn6L4ohSX6ec/s320/RSCN5862.JPG" /></a><br />
My son-in-law is not a big fan of cakes or of chocolate or, for that matter, of any sweets. For the past ten years, I’ve made birthday treats for my grandsons (one 6 and the other about to turn 10) and for my daughter (more than 10 years!) , but never anything for my son-in-law.<br />
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This year was the turning point. I was on a fondant roll and came across a great idea that would fit him. If, I asked my daughter, he was to eat a cake, what kind would it be?<br />
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Pineapple Upside Down Cake, she said, he had recently had a piece of it and really liked it. So, I decided to see what I could come up with in the cupcake department with a pineapple taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4lUUYzPWjwFgPlQ5lEU89wifjCcRoGN9XQfU1Ru8Wq_Z6lqqOjMbXthHZwmiq8ko53lULgOVCc8Vsb_SLRwxXl4sMYNLewnUk8WTColDqTPYuWUY4bXyJ642tz5do7CuCPhWvF4N758/s1600/DSCN5865.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4lUUYzPWjwFgPlQ5lEU89wifjCcRoGN9XQfU1Ru8Wq_Z6lqqOjMbXthHZwmiq8ko53lULgOVCc8Vsb_SLRwxXl4sMYNLewnUk8WTColDqTPYuWUY4bXyJ642tz5do7CuCPhWvF4N758/s320/DSCN5865.JPG" /></a><br />
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The results was these amazing <a href="http://stephenandnat.blogspot.com/2012/09/crushed-pineapple-cupcakes.html"><b>Crushed Pineapple Cupcakes</b></a> from a blog called <a href="http://stephenandnat.blogspot.com">Life Made Simple</a>. They are topped with a <a href="http://stephenandnat.blogspot.com/2012/09/crushed-pineapple-cupcakes.html"><b>Pineapple Buttercream Icing</b></a>.<br />
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I made one change when the heavy cream I bought went sour, so I subbed what I had: 1 tsp. low-fat milk.<br />
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I also made one addition--a surprise bite of one maraschino cherry in the middle of each cupcake. <br />
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As far as I’m concerned, <a href="http://stephenandnat.blogspot.com/2012/09/crushed-pineapple-cupcakes.html"><b>Crushed Pineapple Cupcakes with Pineapple Buttercream Icing</b></a> are winners and have a permanent place in my recipe collection.<br />
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<b>Don't go away yet.</b> Remember I mentioned fondant? My daughter and son-in-law are redoing a bedroom, tearing things out right down to the lathe and plaster, plus replacing framing around a window and putting up new sheetrock. So that means lots of tools, particularly hammers and nails. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZnAGAC1VKPMqdUJXS6-iYvMCt7s6fSCa3U45Lu8nJlMbp85lKt8BJkGn-_jlD9bp3M2OykzuBG6lO6MEbwUHnmo9XCx-VnFBMeBnYPwNv11-jhsZejC-v5g7ATPPqc-Czv2vlHQH1Qg/s1600/DSCN5786.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZnAGAC1VKPMqdUJXS6-iYvMCt7s6fSCa3U45Lu8nJlMbp85lKt8BJkGn-_jlD9bp3M2OykzuBG6lO6MEbwUHnmo9XCx-VnFBMeBnYPwNv11-jhsZejC-v5g7ATPPqc-Czv2vlHQH1Qg/s320/DSCN5786.JPG" /></a><br />
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I found what I was looking for on a blog called the <a href="http://thefrostedcakencookie.blogspot.com/2009/06/tuesday-toppers-father-day-cupcakes.html"><b>Frosted Cake and Cookies</b></a> which looks like it’s no longer maintained, but this June 2009 entry is still there for our use.<br />
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My advise for coloring the fondant and shaping the hammer and nails is to take your time and be willing to make mistakes and start over. It’s well worth the time and energy to produce these little gems.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IB0_eCo6RyH32yJA9qbWZd8Hkoj9bNFzmLEYQEmjcLx6ry6wYVmtl2f9345MmBouWXGATTA5219qnhe2rTf8WzmXB4hXZH3n03-gYzP3MN9SiVggMmLzazPJbIdsMOlvGFHyQgY29SA/s1600/RSCN5863.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IB0_eCo6RyH32yJA9qbWZd8Hkoj9bNFzmLEYQEmjcLx6ry6wYVmtl2f9345MmBouWXGATTA5219qnhe2rTf8WzmXB4hXZH3n03-gYzP3MN9SiVggMmLzazPJbIdsMOlvGFHyQgY29SA/s320/RSCN5863.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLj0qOSBhhcgPnAjzobXvxtaqqTonV9nOOF926XSj9pDvDL8iY5IbLbW86h2N0QV-Hw4wEKgZhJRPFyd2B3NmMp1VZPjEYQZTeLiYJH5UPsHEfLTJXbz2mW7wuUeSNj9Z3Xy18zR4Lho/s1600/DSCN4940.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLj0qOSBhhcgPnAjzobXvxtaqqTonV9nOOF926XSj9pDvDL8iY5IbLbW86h2N0QV-Hw4wEKgZhJRPFyd2B3NmMp1VZPjEYQZTeLiYJH5UPsHEfLTJXbz2mW7wuUeSNj9Z3Xy18zR4Lho/s320/DSCN4940.JPG" /></a><br />
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<a href="http://stepbystepinthekitchen.blogspot.com/2012/12/peanut-butter-cup-brownies.html">PEANUT BUTTER CUP BROWNIES</a><br />
<i>I made these little treasures again recently for a fundraising dinner. So rich and tasty. Easy to make.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPOZi1AxzvhxRQnKksK4MQB-kz7W6GQ10-1K6ubsG4qCDojp4_wVs55ULACSMcXAP5WulGNhxMzOA8ztqEMa-N4qxjuAcibbvwrKBi7_rMZTtGqsHy3Wno37GsPLA4b-p4ttcP4aSyRQ/s1600/DSCN5874.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPOZi1AxzvhxRQnKksK4MQB-kz7W6GQ10-1K6ubsG4qCDojp4_wVs55ULACSMcXAP5WulGNhxMzOA8ztqEMa-N4qxjuAcibbvwrKBi7_rMZTtGqsHy3Wno37GsPLA4b-p4ttcP4aSyRQ/s320/DSCN5874.JPG" /></a><br />
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<a href="http://bamskitchen.com/mains/beef/south-african-bobotie/">SOUTH AFRICAN BOBOTIE</a><br />
<i>I made it. I ate it. I loved it! Thanks to <a href="http://bamskitchen.com">Bam’s Kitchen.</a></i><br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com18tag:blogger.com,1999:blog-4922355739889440983.post-64806570309207919792013-03-02T11:12:00.001-08:002013-03-02T11:12:44.130-08:00Happy 6th Birthday Cake!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uX_yqADXr8xS-xTUvSdFy0E8VLhfrcq9SfLE6RNvZNefhq7qrePdNXUjFKOHW28OQioqesyJIYp3pI8e4f-Cv8Ze5Uc8CiwWC_C30enJ3x9mir-pyRwWqOshXb34lD3jx2AYyzoCmTo/s1600/DSCN5778.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uX_yqADXr8xS-xTUvSdFy0E8VLhfrcq9SfLE6RNvZNefhq7qrePdNXUjFKOHW28OQioqesyJIYp3pI8e4f-Cv8Ze5Uc8CiwWC_C30enJ3x9mir-pyRwWqOshXb34lD3jx2AYyzoCmTo/s320/DSCN5778.JPG" /></a><br />
My youngest grandson will be 6 on Tuesday, but there’s a party tomorrow! Devon, plus seven friends, plus his big brother and his friend, plus Mom, Dad and possibly other parents. You know how it goes.<br />
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I’m lucky ‘cause I get to make the cakes each year for the boys. One of the cakes, that is. Mom provides a small cake for the four of them to celebrate. Then there are individual cakes for a party each with their friends. Then one more cake--a bigger one, for a celebration of both birthdays with extended family. I’ll bet you’ve done that, too!<br />
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After ten years of birthday cakes and crazy themes, I headed them off at the pass this year. Devon, I asked, what kind of cake do you want? Marbled white and chocolate. That’s easy enough. What colors do you like, Devon? Red, not too dark. Green and blue. Okay, now to combine that with my idea of a “6” for his sixth birthday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh03wDY2z8SP4yGDD6dlxzbfn4a1ako7y4hfVX-FnGKKQffGREThGkaNgeWfJzenIfh7VYi_OXvQmjlQuET07wAY83wdmntcVUeYC69urkjfSG1sOSSUalpid5PG4FgySdcMJM9weZvE/s1600/DSCN5770.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh03wDY2z8SP4yGDD6dlxzbfn4a1ako7y4hfVX-FnGKKQffGREThGkaNgeWfJzenIfh7VYi_OXvQmjlQuET07wAY83wdmntcVUeYC69urkjfSG1sOSSUalpid5PG4FgySdcMJM9weZvE/s320/DSCN5770.JPG" /></a><br />
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I’m not going to supply any cake recipe, nor will I give you my favorite icing recipe. Simply use a cake recipe you like. The same goes for the icing. It doesn’t matter.<br />
Don’t bother worrying too much about how to make the number look perfect (I did!). When you frost the cake, you’ll cover all the problem areas and the finished cake will look wonderful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNf_NJLHnM7D3smtjahKxMt0fyCpfMdFt28Dj-6UtC7e3fOg1SYcTewqvsZzOhhOixYxyD6mUXkHtQB48qbPxHs3XK563z7JIeFmyerYSJCKgDmrY5mTOu1eLOoyj6ePZvroEbyG-fgo/s1600/DSCN5776.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNf_NJLHnM7D3smtjahKxMt0fyCpfMdFt28Dj-6UtC7e3fOg1SYcTewqvsZzOhhOixYxyD6mUXkHtQB48qbPxHs3XK563z7JIeFmyerYSJCKgDmrY5mTOu1eLOoyj6ePZvroEbyG-fgo/s320/DSCN5776.JPG" /></a><br />
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The cake is topped with red, green and blue chocolate pieces and curls. I got the idea from my blogger friend Sibella, at <a href="http://bakingwithsibella.com/2013/02/13/valentines-cake-honey-sweet/">Baking With Sibella</a>, who used them on her beautiful Valentine’s cake. She, in turn, told of finding the idea at one of my new favorite blogs, <a href="http://thepioneerwoman.com/cooking/2008/06/how-tomake-chocolate-curls/">The Pioneer Woman</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRuLjJ2_H_3hUZjCKkrNegpft8t2sJ-NrVLgFjwVzdPZnZXyfdikQhCmKK64gKNNl1shyphenhyphenfiZXM3dn0dVWOnUreHdg5JEontOa329flexepIwxnhMRMJ-feIebXDxu4xJS9_e-D4OYoyw/s1600/DSCN5779.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRuLjJ2_H_3hUZjCKkrNegpft8t2sJ-NrVLgFjwVzdPZnZXyfdikQhCmKK64gKNNl1shyphenhyphenfiZXM3dn0dVWOnUreHdg5JEontOa329flexepIwxnhMRMJ-feIebXDxu4xJS9_e-D4OYoyw/s320/DSCN5779.JPG" /></a><br />
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This last picture isn’t quite true to color, but I wanted to include it to show you the black squiggles I added at the last minute. And here’s why... I went shopping with Devon’s mom, my daughter, yesterday to pick up last minute items for the party. She’s sometimes a last minute kind of gal. In this case, she wandered the dollar store and finally decided on a pirate theme.<br />
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Oh, great, I fixed a “6” cake with red, green and blue chocolate curls. Nothing too pirate-like about that! Then I remember I had a tube of black decorating gel. I think it looks more pirate-like now... Argh!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1oIHfu1vTKisuW11UNlMeEHQ60FP46HY_CG521bMA2ZoqiYexNt9e0IAhYImnwte9MOBRfT84-qdVdFNG0fxrsdZwCKh7h_Q9v2R8kxSSCaYPpV-uFOIvJC6OuckwNuC5MSzRtfm2Go/s1600/DSCN5781.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1oIHfu1vTKisuW11UNlMeEHQ60FP46HY_CG521bMA2ZoqiYexNt9e0IAhYImnwte9MOBRfT84-qdVdFNG0fxrsdZwCKh7h_Q9v2R8kxSSCaYPpV-uFOIvJC6OuckwNuC5MSzRtfm2Go/s320/DSCN5781.JPG" /></a><br />
Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com18tag:blogger.com,1999:blog-4922355739889440983.post-35008545899066794812013-02-28T12:53:00.001-08:002013-02-28T12:53:55.076-08:00Homemade Graham Crackers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeFRzeMOEdFS_huIrzrV-NPgnWbhkuiXuAr0EZ84gdyt1sZwkGyPDlLvIl7NFG3lfqGnxiuoZT8sc-II95jrkkwFi0XMHyX_3C7OcXYjbsIDRUFksTDiAr_qlnvS9gvoSvGquuv8gsoY/s1600/DSCN5657.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeFRzeMOEdFS_huIrzrV-NPgnWbhkuiXuAr0EZ84gdyt1sZwkGyPDlLvIl7NFG3lfqGnxiuoZT8sc-II95jrkkwFi0XMHyX_3C7OcXYjbsIDRUFksTDiAr_qlnvS9gvoSvGquuv8gsoY/s320/DSCN5657.JPG" /></a><br />
In 1984, I was anticipating my 39th birthday (with mixed emotions) and about to give birth to my second child. It was around that time that I discovered <a href="http://store.llli.org/public/profile/199"><b>Whole Foods For The Whole Family</b></a> , a cookbook from <a href="http://www.llli.org">La Leche League International</a>.<br />
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My <b>WFWF</b>'s pages are worn, some torn, some covered in clear plastic contact paper to preserve what is left of them, and many have pencilled-in notes telling when I made a recipe or what I discovered about it.<br />
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Graham Crackers are on page 100 of this 1981 edition of <a href="http://store.llli.org/public/profile/199"><b>Whole Foods For The Whole Family</b></a>, and I saw a note that I first made them in May of 1989, again in April of 1991... and most recently in February 2013.<br />
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GRAHAM CRACKERS<br />
(Total calorie count - 2228)<br />
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Ingredients...<br />
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1/3 C. oil<br />
1/3 C. honey<br />
2 T. molasses<br />
1 t. vanilla<br />
2-1/2 to 3 C. wholewheat flour<br />
1 t. baking powder<br />
1/2 t. baking soda<br />
1/4 t. salt<br />
1 t. cinnamon<br />
1/4 to 1/2 C. milk<br />
oil or butter for greasing<br />
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(T. = tablespoon and t. = teaspoon)<br />
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Directions...<br />
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1. Mix oil, honey, molasses and vanilla in large bowl.<br />
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2. Combine 2-1/2 C.flour with baking powder, baking soda, salt and cinnamon in medium bowl.<br />
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3. Add dry mixtures to liquids, alternating with milk; mix well. When the dough gets too stiff to mix with spoon, use hands.<br />
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4. If dough is too sticky, then add up to 1/2 C. more flour; form dough into ball.<br />
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5. Preheat oven to 300-degrees.<br />
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6. Grease cookie sheets with a little oil or butter.<br />
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7. Divide dough in half.<br />
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8. Roll dough directly onto cookie sheets, to cover entire sheet.<br />
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9. Use a knife to cut dough into 2-1/2 inch squares, but do not separate.<br />
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10. Prick surface of each cracker with fork or shampoo brush.<br />
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11. Bake for 15 to 25 minutes or until outer edges are slightly browned.<br />
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12. Remove cookies sheets from oven using potholders.<br />
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13. Let cool on cookie sheets.<br />
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14. When cool separate and remove with turner.<br />
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15. Store in air tight container.<br />
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(Don’t you love some of the wording above, such as “remove with turner”? Well, you have to remember that the book was published over thirty years ago.)<br />
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I didn’t grease or butter my pan, choosing instead to use parchment paper. I don't remember parchment paper being around in 1981, do you? We used to use wax paper for some of these oven projects--dangerous! I use parchment paper for so many baking projects now--a great product!<br />
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Also, I cut the parchment to the inside size of the pan, then placed the parchment on the back of the cookie sheet. There I rolled out the dough, cut the pieces (with a pizza cutter) and pricked it with a fork. <br />
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Next I easily slid parchment and dough onto the counter, turned the cookie sheet over and slide the parchment/dough into the cookie sheet.<br />
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As simple at that!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLg0PtJZwpDvTg0s_WySMrGkXjWaIm-s6vdtc8XgBxF1u1iZs4IA8SegpI2eKcYChgu3z6EoqYnwv1esteruW2oAvKjbnxDMjS_ZZgolEOfdeWLi_TJzkQQ_9Mpprn0o-V9_Nx24rVUEA/s1600/RSCN1767.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLg0PtJZwpDvTg0s_WySMrGkXjWaIm-s6vdtc8XgBxF1u1iZs4IA8SegpI2eKcYChgu3z6EoqYnwv1esteruW2oAvKjbnxDMjS_ZZgolEOfdeWLi_TJzkQQ_9Mpprn0o-V9_Nx24rVUEA/s320/RSCN1767.JPG" /></a><br />
You can go <a href="http://stepbystepinthekitchen.blogspot.com/2012/06/fantastic-carob-fudge.html ">HERE</a> to see a picture of my copy of Whole Foods for the Whole Family and to try out another recipe from the book.<br />
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A REMINDER...<br />
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I discovered recently that my blog settings for Comments were incorrect and only allowed registered users to comment. Oh, no! I want everyone to be able to comment, even anonymously, if you want. <br />
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The settings are changed so, please, speak up. I would love to hear your opinions on the blog and the recipes. If you make any of the foods, let me know what worked for you and what didn’t.<br />
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Kathleen Richardsonhttp://www.blogger.com/profile/11220688472264941981noreply@blogger.com13