tag:blogger.com,1999:blog-43420777106457467152024-03-13T08:02:10.974-07:00Scratch ThatWandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4342077710645746715.post-53421928315410341782013-09-11T18:23:00.000-07:002013-09-11T20:20:53.399-07:00DIY Greek Yogurt**Disclaimer - This is not about making your own yogurt. This is about making Greek yogurt out of plain yogurt.**<br /><br />We love Greek yogurt in our house, but really don't like the price. My hubby tried some Key Lime Greek yogurt a few weeks ago and finally realized what all the hype was about. We're all hooked!<br />
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But, it's so expensive! It's hard to find it for less than $1.00 per serving. I heard from a friend of a friend that it's possible to make your own Greek yogurt. And it's easy! I've made it a few times now. It's so much cheaper this way. And easy. Did I say easy already? Oh, sorry. Well, it is.<br />
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You'll need:<br />
- Cheesecloth<br />
- Plain Yogurt (I use Balkan style, but you can use whatever you like)<br />
- Big Sieve<br />
- Big Bowl<br />
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Set your sieve in your big bowl.<br />
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Cut some cheesecloth, a double layer. You don't want your yogurt oozing out.<br />
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Cut your cheesecloth so that it will hang over the edge of the sieve.<br />
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Pour your yogurt into the cheesecloth, sieve and bowl.<br />
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We eat this stuff like it's the last one we'll ever have, so I make two at a time.<br />
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Set it in your fridge, uncovered.<br />
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Let the yogurt sit for 6-24 hours. After about two hours you may need to drain the whey (that yellow liquid that runs off.) You can save the whey to use in baking or smoothies.<br />
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After 6-24 hours (however long you're willing to wait) gather the corners of the cheesecloth, lift it up and turn it over into a resealable dish. Discard the cheesecloth.<br />
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And you've got Greek yogurt!<br />
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Add honey or your own flavouring (if necessary) and enjoy. </div>
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<span style="text-align: center;">When my hubby tasted this for the first time he said it was so much better than the Greek yogurt that costs more in the stores. <br /><br />Try it and see! It's so easy... you'll wonder why you didn't do it sooner.</span></div>
Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com3tag:blogger.com,1999:blog-4342077710645746715.post-57969698925191313432013-05-28T10:46:00.001-07:002013-05-28T10:46:52.397-07:00Brownie + Cookies = Brookie!My daughter has been asking for "brookies" lately. One part brownie, one part cookie. She said that her cousin makes them and she just had to try them. <br /><br />Since I'm always up for a baking challenge, I did some internet searching and didn't find a recipe that I wanted to use. I needed something that would be chocolatey and ooey-gooey and melt-in-your-mouth soft without falling apart in our hands. Instead of "reinventing the wheel" I stuck with my tried and true recipes. <br />
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So, without further ado, here is my recipe for Brookies, Brownies and Cookies smooshed together.<br /><br /><br />
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Brookies<br /><br />Preheat oven to 350 F.<br /><br />Brownie Batter:<br /><br />1/2 cup melted margarine<br />1/2 cup cocoa, sifted<br /><br />1 cup sugar<br />2 eggs<br />1 tsp vanilla<br /><br />2/3 cup flour<br />1/2 tsp baking powder<br />1/4 tsp salt<br /><br />Mix margarine and cocoa well. Add sugar, eggs, and vanilla and mix until combined. Add flour, baking powder and salt and mix until combined. Spread evenly in a buttered and floured 9x9 baking pan.<br />
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Cookie Batter:<br /><br />1/2 cup soft margarine<br />1/2 cup brown sugar<br /><br />1 egg<br />1/2 tsp vanilla<br /><br />1 cup flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br /><br />1 cup semi-sweet chocolate chips<br /><br />Preheat oven to 350 F. <br /><br />Mix
margarine and brown sugar. Add egg and vanilla and mix briefly until
just combined. Add flour, baking soda and salt. Mix briefly, leaving
some white flecks of flour visible. Add chocolate chips and mix until
evenly distributed. (White flecks of flour should be gone and batter
has not been over-mixed. Yeah!!!) <br />
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Dot cookie batter over brownie batter. Pat and spread cookie batter so that it evenly covers the brownie batter. Bake in 350 F oven for 25-30 minutes. Do not over-bake or it will be too dry when it cools.<br />
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This is the hardest part... Let them cool for at least an hour so that they will be set before you cut them. Cut into 16 (or more or less, depending on how many people you have to share with) and enjoy.<br />
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<br />Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-14108333869134505852013-04-11T08:46:00.002-07:002013-12-06T05:18:44.638-08:00Civil Rights Chicken - Crock Pot<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><span style="font-size: small;">My old(er) sister, MA is slightly crazy. But in a good way. Not necessarily important information, but good for you to know.<br /><br />Anyway,
I was canvassing social media looking for some good crock-pot recipes
involving chicken. MA came through with a recipe she had just recently
made up - Civil Rights Chicken. I guess she had a dream that little
black beans would be
able to join hands with little white beans as sisters and brothers.<br /><br />Anyway,
I've finally managed to make it AND take pictures. While it's cooking
in the crockpot, I'll share the recipe with you. (It just so happens to
be gluten-free too, but don't hold that against it if you're not a fan
of such things.) This was a hit at the last church lunch.</span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;"><u>Civil Rights Chicken</u></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">(serves 6-8)</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">You will need:</span></span></div>
<span style="font-family: inherit;">1 can of drained black beans</span><br />
<span style="font-family: inherit;">1 can of drained white beans</span><br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">1 cup finely chopped cilantro</span><br />
<span style="font-family: inherit;">1 can diced tomatoes</span><br />
<span style="font-family: inherit;">1 jar salsa</span><br />
<span style="font-family: inherit;">1/2 tsp chili powder</span><br />
<span style="font-family: inherit;">1 tsp cumin</span><br />
<span style="font-family: inherit;">3 c chicken broth<br />2-4 chicken breasts</span></div>
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<img border="0" height="300" src="http://1.bp.blogspot.com/-V0mn49fFH1k/UWbaLkxhInI/AAAAAAAAA7A/4IlBD46Fdr0/s400/DSC03112.JPG" width="400" /></div>
<span style="font-family: inherit;"><span style="font-size: small;"><br /><span style="font-size: large;"><u><b><br /></b>Civil Rights Chicken</u></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Place in your crock pot:</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1
can of drained black beans</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1
can of drained white beans</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">1 cup
finely chopped cilantro</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1/2
can diced tomatoes</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1/2 jar salsa</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1/2
tsp chili powder</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1
tsp cumin</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2
c chicken broth </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">(Add <span style="font-size: small;">a handful of whatever veggie you have on hand<span style="font-size: small;"> - z</span>ucchini,<span style="font-size: small;"> <span style="font-size: small;">pep<span style="font-size: small;">pers, corn<span style="font-size: small;">. I had mushrooms today.)</span></span></span></span></span></span></span><span style="font-family: inherit;"><br />Mix.<span style="font-size: small;"> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Place 2-4 chicken breasts on top. </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Top
chicken with remaining 1/2 can of tomatoes, 1/2 jar salsa salsa and one more cup of chicken broth. </span></span>
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<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;">Cover and cook
on high for about 6 hours. </span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><br />About an hour before you serve it, you can get <span style="font-size: small;">a couple forks in there and shred the chicken a bit. It lets the chicken absorb the flavour<span style="font-size: small;"> of the sauce.</span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span>
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<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mix and <span style="font-size: small;">s</span></span></span>erve over rice</span></span><span style="font-size: small;">.</span>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-53843032234022213452012-12-21T07:38:00.002-08:002013-01-25T20:27:37.123-08:00Mayan celebrations, Happy December 21, 2012!<div class="separator" style="clear: both; text-align: left;">
Since the world didn't end as the Mayan calendar may have suggested, I'm gearing up to do the very last of my Christmas shopping. This means
that I need to head out to the Bulk Food store and pick up some last
minute ingredients. I'm making jars of taco seasoning to hand out to a
few people as nice little homemade gifts. </div>
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As I prepared my shopping list I realized that my recipe is on my
iPod (thank you Dropbox!) but I couldn't access it away from the house.
So I used that handy-dandy snapshot feature and took a picture of my
screen.<br />
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And now, so that you can make it too (it really is a wonderful
seasoning, and it's great to know what's in it!), here is my "shopping
list" snapshot of the recipe:<br />
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This should make 4 or 5 little jars of seasoning for the Mayans in your life.<br /><br />For those who wish to make slightly less...<br /><br />
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<div class="western" style="margin-bottom: 0cm;">
<u>Jar of Taco Seasoning</u></div>
<div class="western" style="margin-bottom: 0cm;">
1/4 cup Chili
powder</div>
<div class="western" style="margin-bottom: 0cm;">
2 Tbsp minced garlic</div>
<div class="western" style="margin-bottom: 0cm;">
1 Tbsp red pepper
flakes</div>
<div class="western" style="margin-bottom: 0cm;">
1 Tbsp dried oregano</div>
<div class="western" style="margin-bottom: 0cm;">
2 Tbsp paprika</div>
<div class="western" style="margin-bottom: 0cm;">
1/4 cup cumin</div>
<div class="western" style="margin-bottom: 0cm;">
2 Tbsp sea salt</div>
<div class="western" style="margin-bottom: 0cm;">
1 Tbsp black pepper<br /><br /><u>For 1lb ground meat</u><br />
</div>
<div class="western" style="margin-bottom: 0cm;">
1 teaspoon chili powder</div>
<div class="western" style="margin-bottom: 0cm;">
1/2 teaspoon minced
garlic</div>
<div class="western" style="margin-bottom: 0cm;">
1/4 teaspoon crushed
red pepper flakes</div>
<div class="western" style="margin-bottom: 0cm;">
1/4 teaspoon dried
oregano</div>
<div class="western" style="margin-bottom: 0cm;">
1/2 teaspoon paprika</div>
<div class="western" style="margin-bottom: 0cm;">
1 teaspoon ground cumin</div>
<div class="western" style="margin-bottom: 0cm;">
1 teaspoon sea salt</div>
<div class="western" style="margin-bottom: 0cm;">
1/4 teaspoon black
pepper</div>
<br />
<i>To prepare, add 1 Tbsp seasoning to your meat/beans, along with 1/2 cup water and 1 clove of garlic. Simmer, serve, enjoy!</i>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com2tag:blogger.com,1999:blog-4342077710645746715.post-5573052022162726552012-12-15T12:49:00.003-08:002012-12-19T21:55:39.732-08:00Magic Bags (Christmas gift idea!)<div class="separator" style="clear: both; text-align: center;">
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I came up with an idea for a "Teacher Gift" this Christmas. You just
can't have enough of these hanging around your house, so even if our
teachers have one, I'm sure they'd appreciate another.</div>
<br />
(Edited: These are great to heat up in the micro-wave for muscles aches or to keep in the freezer as a cold compress.)<br />
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<a href="http://2.bp.blogspot.com/-KuYvnltaAhM/UMzgJf_aFBI/AAAAAAAAAtU/DounQIm2oE8/s1600/DSC02155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-KuYvnltaAhM/UMzgJf_aFBI/AAAAAAAAAtU/DounQIm2oE8/s320/DSC02155.JPG" width="320" /></a></div>
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These Magic Bags start out as a rectangle of fabric, 11"x16". (I used a brushed cotton, $5.00/meter.)<br />
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<a href="http://2.bp.blogspot.com/-iYgeIBIaz2w/UMzgBXzLeYI/AAAAAAAAAsc/ogxrkYJE6_I/s1600/DSC02140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://2.bp.blogspot.com/-iYgeIBIaz2w/UMzgBXzLeYI/AAAAAAAAAsc/ogxrkYJE6_I/s320/DSC02140.JPG" width="320" /></a></div>
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I folded the fabric so that the outside was in, and sewed the 16" long edges together, and then sewed up one of the ends.<br />
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<a href="http://4.bp.blogspot.com/-YUjoD9Ov_Jg/UMzgD2Bx8aI/AAAAAAAAAss/TzxtkJxnYV8/s1600/DSC02143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YUjoD9Ov_Jg/UMzgD2Bx8aI/AAAAAAAAAss/TzxtkJxnYV8/s320/DSC02143.JPG" width="320" /></a></div>
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I turned the fabric right side out and filled it with just under 2 lbs of rice (I think 1.88 lbs was the final weight.) <br />
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<a href="http://3.bp.blogspot.com/-uy0cDkL-xU4/UMzgElhGFHI/AAAAAAAAAs0/zf6WI1SUuFQ/s1600/DSC02146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-uy0cDkL-xU4/UMzgElhGFHI/AAAAAAAAAs0/zf6WI1SUuFQ/s320/DSC02146.JPG" width="240" /></a></div>
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I folded the final open edge in on itself and pinned it together, sewing that last bit together.<a href="http://2.bp.blogspot.com/-xw2e2iNzebg/UMzgF3MWYiI/AAAAAAAAAs8/SLRywTFrgOk/s1600/DSC02147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="http://3.bp.blogspot.com/-YTphUdEXuz0/UMzgHLMq3KI/AAAAAAAAAtE/VmXkhjTr93g/s1600/DSC02148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YTphUdEXuz0/UMzgHLMq3KI/AAAAAAAAAtE/VmXkhjTr93g/s320/DSC02148.JPG" width="320" /> </a></div>
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You can give this away or keep it for yourself.<br />
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<a href="http://3.bp.blogspot.com/-z-6S5r_FujE/UMzgH970b6I/AAAAAAAAAtM/aFtUEI2mRFY/s1600/DSC02151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-z-6S5r_FujE/UMzgH970b6I/AAAAAAAAAtM/aFtUEI2mRFY/s320/DSC02151.JPG" width="266" /></a></div>
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Total cost: $2.00</div>
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This is the poem I've written to attach to each one:</div>
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<div style="margin-bottom: 0cm; text-align: left;">
<i>This Magic Bag, all filled with
rice,<br />Works hot or cold; it's mighty nice!</i><br />
<i><br /></i>
</div>
<i>
</i>
<div style="margin-bottom: 0cm; text-align: left;">
<i>Keep it cool to soothe a knot<br />When a
cold compress hits the spot<br /><br />Or warm it up to soothe an
ache<br />and ward off cold from snowing flakes<br /><br />This handmade
gift brings Christmas cheer</i></div>
<i>
</i>
<div style="margin-bottom: 0cm; text-align: left;">
<i>And wishes for a blessed New Year!</i></div>
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<br />Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com2tag:blogger.com,1999:blog-4342077710645746715.post-39987364486762333452012-12-13T11:25:00.000-08:002012-12-13T11:25:16.531-08:00Happy Hot Cocoa Day!I just finished baking slightly over 1200 Christmas goodies. I've posted links to the recipes below so that you can make some too if you like. But then I found out that it's National Cocoa Day, so I figured I needed to make some cocoa to go with these treats.<br /><br />I found a recipe on Allrecipes but changed it a bit, to suit my tastes. This is a nice, rich cocoa that will warm your hands on a cold almost-winter's day.<br />
<br />
1/3 cup cocoa<br />
1/2 cup sugar<br />
1/8 tsp salt<br />
<br />
1/3 cup boiling water<br />
<br />
3 1/2 cups milk<br />
<br />
Vanilla extract (or some other flavour)<br /> <br />Combine cocoa, sugar and salt in a large saucepan. Add boiling water and heat over medium heat until bubbles begin to form, continuously stirring with a whisk. Add milk and continuing heating and stirring until it is hot. Do not let the milk boil. Remove from heat. Add a dash of your favourite extract (vanilla, almond, mint, hazelnut, coconut) to give it extra flavour. Enjoy on its own or with a crisp shortbread (or, I suppose, another delectable treat would suffice.)<br />
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<a href="http://4.bp.blogspot.com/-vsMy9jFlPt8/UMoo3Tvf87I/AAAAAAAAAsI/mjCzAD2mmjE/s1600/cocoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://4.bp.blogspot.com/-vsMy9jFlPt8/UMoo3Tvf87I/AAAAAAAAAsI/mjCzAD2mmjE/s320/cocoa.jpg" width="320" /></a></div>
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<a href="http://scratchthatwanda.blogspot.ca/2011/12/shortbread.html" target="_blank">Shortbread</a></div>
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<a href="http://3.bp.blogspot.com/-6Kw173Aibc0/Tt2NSXpjv1I/AAAAAAAAAW0/SgXpFECFx5s/s1600/IMG_6279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6Kw173Aibc0/Tt2NSXpjv1I/AAAAAAAAAW0/SgXpFECFx5s/s320/IMG_6279.JPG" width="320" /></a></div>
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<br /> <a href="http://3.bp.blogspot.com/-BOuJ73y12nw/Tt4-tfTLU-I/AAAAAAAAAXM/hszFqqGha0s/s1600/IMG_6289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">Almond Toffee Squares</a></div>
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<img border="0" height="320" src="http://3.bp.blogspot.com/-BOuJ73y12nw/Tt4-tfTLU-I/AAAAAAAAAXM/hszFqqGha0s/s320/IMG_6289.JPG" width="240" /></div>
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<a href="http://scratchthatwanda.blogspot.ca/2011/12/lemon-squares.html" target="_blank">Lemon Bars</a> </div>
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<a href="http://2.bp.blogspot.com/-Prk97keGFsg/TuZ2DqyAMrI/AAAAAAAAAaM/s-66xJmovkM/s1600/IMG_6389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Prk97keGFsg/TuZ2DqyAMrI/AAAAAAAAAaM/s-66xJmovkM/s320/IMG_6389.JPG" width="320" /></a></div>
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<a href="http://scratchthatwanda.blogspot.ca/2011/12/chocolate-mint-brownies.html" target="_blank">Mint Brownies</a></div>
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<a href="http://4.bp.blogspot.com/-tRRZvsHXpGI/TuEMCy1OJGI/AAAAAAAAAY0/uz7hkibHeNU/s1600/IMG_6315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tRRZvsHXpGI/TuEMCy1OJGI/AAAAAAAAAY0/uz7hkibHeNU/s320/IMG_6315.JPG" width="320" /> </a></div>
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<a href="http://allrecipes.com/recipe/magic-cookie-bars-from-eagle-brand/" target="_blank">Magic Bars</a> </div>
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<img height="250" id="il_fi" src="http://images.media-allrecipes.com/userphotos/250x250/00/26/92/269290.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="250" /></div>
Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-18901707222328732722012-12-12T19:44:00.000-08:002012-12-12T19:44:03.893-08:00Christmas/Teacher Gift Idea<div style="text-align: left;">
I have an idea. I'm always on the lookout for gift ideas for the person
who seems to have it all, or the person who I just don't know well
enough to get something they'll adore.<br /><br />I was tucking my daughter into bed tonight and thought, "It's cold in here. I really need to figure out how to make a <i>magic bag</i>
for her." (Magic bags are those awesome bags, filled with rice or
oats, the kind you then pop in the micro-wave or freezer to get it hot
or cold.)<br /><br />That got me thinking that this would be a great gift for pretty nearly anyone. And hand-made, it could be quite inexpensive.</div>
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<tr><td style="text-align: center;"></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iPTUny-im-4/UMlOa2iuqtI/AAAAAAAAArg/JQfdtw1ocag/s1600/magic-bag-hot-cold-1126a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"></a><br /></td></tr>
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<a href="http://4.bp.blogspot.com/-iPTUny-im-4/UMlOa2iuqtI/AAAAAAAAArg/JQfdtw1ocag/s1600/magic-bag-hot-cold-1126a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iPTUny-im-4/UMlOa2iuqtI/AAAAAAAAArg/JQfdtw1ocag/s320/magic-bag-hot-cold-1126a.jpg" width="320" /></a><br /><br />So I'm soliciting ideas...<br /><br />Which material would you choose to fill the bag? Rice, oats, beans, barley, something else? Have you made one before and do you have tips to share. It seems pretty straight-forward, but I'm pretty good at messing things up. Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-18888239886989521892012-12-06T10:09:00.000-08:002012-12-06T11:08:39.198-08:00Feta Mushroom Tarts with Caramelized Onions<br />
<div class="western" style="margin-bottom: 0cm;">
I made some baklava for
a Mediterranean dinner that I'm attending tonight, but I had lots of
leftover phyllo dough. I took one look at my mushrooms and feta
cheese and knew I needed to make something with all of these
ingredients. It's pretty simple, but take a bit of time. These
babies are in the oven right now and I can hardly wait to taste
one!<br />
<br />
Phyllo dough (leftover scraps, cut down to about 4 to 5
inch wide squares)</div>
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1/4 cup butter</div>
<div class="western" style="margin-bottom: 0cm;">
1 large onion, sliced
thinly</div>
<div class="western" style="margin-bottom: 0cm;">
4 cups mushrooms,
roughly sliced</div>
<div class="western" style="margin-bottom: 0cm;">
Salt and pepper and
thyme to taste</div>
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<br /></div>
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1/4 cup feta cheese,
crumbled</div>
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<br /></div>
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1/4 cup oil (as needed,
in a bowl)</div>
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<br /></div>
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Sauté onions in butter
on very low heat for 30 minutes until nearly see-through. Add
mushrooms. Allow mushrooms to cook down on a slightly higher
temperature for about 15 minutes. Add salt, pepper and thyme to
taste.</div>
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While the vegetables
are sautéing, place one phyllo sheet in a muffin cup. Spread oil
(with a pastry brush) on the pastry. Add another sheet, repeat.
Continue until 12 cups have 4 sheets each.</div>
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Place a few crumbles of
feta cheese in the bottom of each phyllo cup. Scoop one large
spoonful of mushroom mixture into each cup. Crumble remaining feta
onto each cup. Leave open or fold to close. If you fold these to
close them, brush a little more oil on the top/outside.</div>
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<br /></div>
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Bake at 350 F for 20
minutes.</div>
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Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-75491917457879912552012-11-01T09:32:00.000-07:002012-11-01T13:55:40.414-07:00Melt-in-Your-Mouth Cinnamon Rolls<i>I make these cinnamon rolls for special occasions, birthdays, bake sales, etc. They are
always a hit. Friends ask when I'm making them next; my brother-in-law
barters a computer fix for a cinny-bun fix. And since there's only so
much time in the day, I feel the need to share the recipe around, so
others can start filling this vast need for homemade cinnamon buns.</i><br />
<br />
<i>With this simple step-by-step guide, pictures included, you, too, could be
well on your way to dazzling your friends and family with these
delicious cinnamon rolls.</i><br />
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<br />
<span style="font-size: large;"><b>Melt-in-your-mouth Cinnamon Rolls</b></span><br />
<span style="font-size: small;">Makes 30 rolls</span><br />
<h4>
</h4>
<h4>
Ingredients</h4>
<div class="KonaBody">
<h4>
Dough</h4>
<ul>
<li>¼ cup warm water</li>
<li>1 cup warm milk</li>
<li>½ cup margarine, melted*</li>
<li>1 egg</li>
<li>1 tsp vanilla</li>
<li>½ tsp salt</li>
<li>½ cup sugar</li>
<li>4 ½ cup white bread flour</li>
<li>2 ¼ tsp bread machine yeast (1 <span class="IL_AD" id="IL_AD2">envelope</span>)</li>
</ul>
<h4>
Cinnamon Filling</h4>
<ul>
<li>1 cup brown sugar, firmly packed</li>
<li>3 tbsp cinnamon</li>
<li>½ cup margarine, softened*</li>
</ul>
<h4>
Cream Cheese Frosting</h4>
<ul>
<li>½ cup cream cheese, softened</li>
<li>½ cup margarine, softened*</li>
<li>1 ¾ cup powdered sugar</li>
<li>1 tsp vanilla</li>
<li>1/8 tsp lemon flavor</li>
</ul>
*For the record, I use butter almost exclusively these days, but you can use margarine interchangeably in this recipe.<br />
<ul>
</ul>
<h3>
Method</h3>
<ol>
<li>Put the dough ingredients in the bread machine in the order listed above (or according to your bread machine <span class="IL_AD" id="IL_AD5">manual</span>.) Prepare dough using dough setting on bread machine.</li>
<li>Just before you begin rolling out the dough, warm your oven up to
200°F. When it is up to temperature, turn the oven off. The rolls will
rise in the slightly warmed oven.</li>
<li>Mix 1 cup of brown sugar and 3 Tbsp cinnamon from the filling recipe. Allow the ½ cup of margarine to soften at room temperature.</li>
<li>After the dough cycle has completed, roll and stretch the dough out
on a lightly floured surface into about a 12″ by 20″ rectangle. (10" x 36" if you want to make mini rolls)</li>
</ol>
<img alt="" src="http://images.stanzapub.com/readers/2009/07/21/cimg2984_1.jpg" /><br />
Spread margarine on the dough, leaving an inch unbuttered along the
two wide sides so that you can seal the roll. Evenly distribute the
Sugar and Cinnamon mixture. Be careful to leave your 1″ edges clean. Brush water onto the unsugared edge. This will help you seal the roll.<br />
<img alt="" src="http://images.stanzapub.com/readers/2009/07/21/cimg2987_1.jpg" /><br />
Cut the dough in half so that you have two slabs, 6 inches high and 20 inches wide. (5" x 36" if you want to make mini rolls.)<br />
<br />
Roll the dough, starting at the dressed edge, towards the unbuttered edge. Pinch the clean edge with the roll to seal it.<br />
<img alt="" src="http://images.stanzapub.com/readers/2009/07/21/cimg2988_1.jpg" /><br />
Trim off the left and right ends of the roll. Mark the roll into 15
equal portions. Cut along the marks to form 15 rolls, just over an inch
wide. Repeat with the second roll.<br />
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<img alt="" src="http://images.stanzapub.com/readers/2009/07/21/cimg2990_1.jpg" /><br />
Either grease two 10×15 bar pans or line them with parchment <span class="IL_AD" id="IL_AD3">paper</span>. Place 15 rolls in each pan.<br />
<br />
Cover with plastic wrap and let them rise in the pre-warmed oven for about 45 minutes (until doubled in size). <i>(If you do not have this size pan, just do fewer rolls in a smaller pan. They need their space though, so make sure there is plenty of room to expand without them running into each other.)</i><br />
<br />
Remove from oven and bump the oven temperature up to 335°F. Once the oven is up to temperature, remove the plastic wrap and bake rolls at 335°F for 20-25 minutes, moving the pans from top to bottom half way through the baking. The resulting rolls should be only lightly browned.<br />
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<br />
While the rolls are baking prepare your cream cheese frosting.<br />
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<a href="http://1.bp.blogspot.com/-RwwsJo4_AxQ/UJKl6iX-L9I/AAAAAAAAApc/SX-kFpTlsHk/s1600/IMG_7735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-RwwsJo4_AxQ/UJKl6iX-L9I/AAAAAAAAApc/SX-kFpTlsHk/s400/IMG_7735.JPG" width="400" /></a></div>
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<h3>
</h3>
<h3>
</h3>
<h3>
Cream Cheese Frosting</h3>
<h4>
Ingredients</h4>
<ul>
<li>½ cup cream cheese, softened</li>
<li>½ cup margarine, softened</li>
<li>1 ¾ cup powdered/confectioners/icing sugar</li>
<li>1 tsp vanilla</li>
<li>1/8 tsp lemon flavor</li>
</ul>
<br />
<h4>
Method</h4>
<ol>
<li>Mix cream cheese and margarine for 5 minutes until thoroughly mixed and creamed.</li>
<li>Add 1 cup of the powdered/confectioners/icing sugar and mix for 1 minute on low. Add
the remaining 3/4 cup of powdered/confectioners/icing sugar and mix for an additional
minute.</li>
<li>Lastly, add the vanilla and lemon flavor and whip for 1 minute on medium.</li>
<li>When the rolls are finished baking, frost them while they’re still warm and serve them immediately.</li>
</ol>
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<br />
<br />
These can be reheated, much like a Krispy Kreme doughnut, for 9 seconds for that "just out of the oven" taste.</div>
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<br /></div>
Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-44134196128976429572012-10-20T12:37:00.002-07:002012-10-20T12:37:28.445-07:00Gluten-Free Gingersnaps<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="240" src="http://2.bp.blogspot.com/-2-6O38ZXHa8/UIL7brRUsUI/AAAAAAAAAm4/jDweyIrOn64/s320/DSC01860.JPG" width="320" /> </div>
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Grandma's birthday is coming up! Since
she needs to eat wheat-free and dairy-free foods, we're making these gluten-free gingersnaps. I'm
busy getting other stuff done though, so I wrote out a recipe in very kid-friendly terms, gathered some young
bakers, explained a few points about the recipe to them, and sent
them to work.</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-WzaUpoQKCJM/UIL7aSht0tI/AAAAAAAAAmw/pXn8rifijBk/s1600/DSC01859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WzaUpoQKCJM/UIL7aSht0tI/AAAAAAAAAmw/pXn8rifijBk/s400/DSC01859.JPG" width="400" /></a></div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />I headed out shopping and came back an hour
later to find some beautiful, crisp gingersnaps that Grandma will
absolutely love!</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br /></div>
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<a href="http://4.bp.blogspot.com/-JRrCtxEiCMk/UIL7dKxGVOI/AAAAAAAAAnA/vJnpvb0_wv0/s1600/DSC01861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JRrCtxEiCMk/UIL7dKxGVOI/AAAAAAAAAnA/vJnpvb0_wv0/s320/DSC01861.JPG" width="240" /></a></div>
<div style="margin-bottom: 0cm; text-align: left;">
They can be taught!<br /><br />(Apparently, Dad
helped them mix just a little bit and then he also helped get the
cookie sheets in and out. The rest was done by the 8 and 10 yr
olds.)</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />
</div>
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<a href="http://4.bp.blogspot.com/-3YB1EWc07vs/UIL7ee2vt_I/AAAAAAAAAnI/uUcE4_A6Q-I/s1600/DSC01862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3YB1EWc07vs/UIL7ee2vt_I/AAAAAAAAAnI/uUcE4_A6Q-I/s320/DSC01862.JPG" width="320" /></a></div>
<div style="margin-bottom: 0cm; text-align: left;">
Here's the recipe:</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
Grandma's Gluten-Free Gingersnaps
(Kid-Friendly recipe)<br /><br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
1. Turn the oven on to 350 degrees
Fahrenheit<br /><br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
2. Put 1/4 cup margarine and 1/2 cup
white sugar in a mixing bowl. Mix with a fork until it is all
creamed together.</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
3. Add 1 egg and 2 Tablespoons of
molasses to the butter and sugar mixture. Mix together with a
fork.<br /><br />4. Add 1/2 cup rice flour, 1/4 cup corn starch, 1/4 cup
potato starch, 1/4 tsp salt, 1 tsp baking soda, 1/4 tsp ginger, 1/2
tsp cinnamon to the mixture. Mix well with a fork or wooden spoon.<br /><br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
5. Line three cookie sheets with
parchment paper.<br /><br />6. Drop by spoonfuls (about a rounded
teaspoon's worth for each cookie) onto cookie sheets, about 12
cookies per cookie sheet.</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
7. Bake for 10-12 minutes until crisp
around edges.</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
8. Move cookie sheets to hot pads to
let the cookies cool before serving them or storing them for later.<br />
</div>
<div style="margin-bottom: 0cm; text-align: left;">
<br />(I cannot vouch for how closely
this recipe was followed this time, but the kids' results are very
tasty.)</div>
Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-22505874112437011342012-10-19T13:32:00.004-07:002012-10-19T17:00:51.458-07:00Sneaky SoupMy <a href="http://allthingsnorwex.blogspot.ca/" target="_blank">friend, neighbour, and owner of my oops-I need-something-spare-pantry-down-the-street </a>passed along a recipe for baked potato soup. It's such a simple recipe and it has a dirty little secret. I'm not going to tell you the secret yet. I'll let you try to figure it out.<br />
<br />
So I made it last night. I asked my family what they thought of the soup. I didn't tell them what was in it right away. I waited until after they oohed and aahed and declared it their favourite soup ever. That's quite a winning commentary since my kids don't typically rave about soup.<br />
<br />
Here's my friend's picture. Ours got devoured too quickly and I don't want to wait to get the recipe up here since it was just so good!<br />
<br />
<img alt="" class="spotlight" height="230" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/534344_10150985857406706_2142177220_n.jpg" width="320" /><br />
<br />
Here's how I made it:<br />
<br />
Boil one head of cut up cauliflower until very soft. Drain. Add 4 cups of chicken or vegetable stock. Add 4 Tbsp cream cheese. Add 1/4 tsp pepper. Blend with a hand blender. Top with cheese, bacon, green onions... Whatever your favourite baked potato toppings are. Listen for all the slurps and yums as your family happily devours the Baked Potato Soup.<br />
<br />
I'm sure you've figured it out by now... There are no potatoes! <br />
<br />
My husband continues to be amazed by the diversity of cauliflower. It's becoming my favourite veggie!<br />
<br />Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-44769340094257493862012-10-05T12:03:00.002-07:002012-10-05T12:03:29.937-07:00Pumpkin Spiced Latte<span style="font-family: Verdana,sans-serif;">I admit that I have not ever had a Pumpkin Spice Latte from Starbucks or any other fancy coffee shop. I usually choose to waste my frivolous money on something with coconut in it. But I was inspired by our upcoming Thanksgiving celebration and <a href="http://www.afarmgirlsdabbles.com/2012/09/07/pumpkin-spice-latte-homemade-recipe-for-1-week-of-yummy-drinks/" target="_blank">this recipe</a> which I found on Pinterest, so I decided to give it a whirl. I am very satisfied with this recipe! I'll probably tweak it a little for my tastes (I already have, but it'll change according to my mood) but it's a great place to start.</span><br />
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<a href="http://4.bp.blogspot.com/-Q0uHcdnrwCA/UG8u5qfRzRI/AAAAAAAAAkI/A4VTvR3SuAY/s1600/Pumpkin+Spice+Latte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Q0uHcdnrwCA/UG8u5qfRzRI/AAAAAAAAAkI/A4VTvR3SuAY/s400/Pumpkin+Spice+Latte.jpg" width="400" /></a></div>
<br />
<br />
<i><span style="font-family: Verdana,sans-serif;">Pumpkin Spice Latte </span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><br />Yield: enough pumpkin spice mixture for 7 or 8 homemade lattes<br /><br />Ingredients<br /><br />7 oz pumpkin puree<br />1 c. whole milk<br />1/4 c. sweetened condensed milk</span></i><br />
<i><span style="font-family: Verdana,sans-serif;">3 Tbsp brown sugar<br />1 Tbsp pure vanilla extract<br />1 tsp cinnamon<br />1/2 tsp. nutmeg</span></i><br />
<i><span style="font-family: Verdana,sans-serif;">1/2 tsp. ground dried ginger</span></i><br />
<i><span style="font-family: Verdana,sans-serif;">1/4 tsp. ground cloves<br /> 1/8 tsp. allspice<br /> </span></i><br />
<i><span style="font-family: Verdana,sans-serif;">Mix pumpkin mixture with hand blender. </span></i><br />
<br />
<span style="font-family: Verdana,sans-serif;"><i>Add 1/3 cup mixture to 1 cup coffee. Heat as needed. Top with whipped cream, cinnamon, chocolate, whatever you wish!</i></span><br />
<span style="font-family: Verdana,sans-serif;"><br />Freeze what you don't want to use today by scooping leftover pumpkin mixture into applesauce cups or similarly sized Tupperware, 1/3 cup at a time. To use, just pop one into a mug, heat in microwave, and add coffee.</span>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-54878394890465959552012-09-29T19:37:00.001-07:002012-09-29T19:37:07.783-07:00Mennonite Girls Can Cook: Buttermilk Dressed PotatoesI must try this recipe... Homemade dressing and loaded potatoes in a casserole. Oh yum!<br />
<a href="http://www.mennonitegirlscancook.ca/2012/05/buttermilk-dressed-potatoes.html?spref=bl">Mennonite Girls Can Cook: Buttermilk Dressed Potatoes</a>: Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-33856573608410961642012-06-21T11:57:00.003-07:002012-10-20T17:18:06.762-07:00Gluten-Free Multi-Grain Miracle Bread<br />
One of my sisters has Celiac Disease. This means that she is very negatively affected if she ingests any gluten. I made this bread for her when she came to visit a few years ago and she loved it. It's super-easy and doesn't require any kneading. I passed the recipe along to her and she enjoys it when she can.<br />
<br />
Every so often, she sends me a frantic plea for help, "I lost the recipe! Please send it to me again!" I will also have the occasional family member ask to have the recipe so they can make bread when my sis is around. So...<br />
<br />
In order that all family can have the recipe if they need it, and in order that my sister will always be able to find it, here is my Gluten Free Multi-Grain Miracle Bread recipe, which I found somewhere on one of the gazillion websites out there.<br />
<br />
<br />
Gluten-Free Multi-Grain Miracle Bread<br />
<br />
1/2 cup brown rice flour<br />
1/2 cup sorghum flour<br />
1/4 cup amaranth flour<br />
1/4 cup tapioca starch<br />
1/4 cup cornstarch or arrowroot starch<br />
1/4 cup flax seed meal (ground flax seeds)<br />
3 teaspoons xanthan gum<br />
2 teaspoons active dry yeast<br />
1 teaspoon salt<br />
2 eggs<br />
2 additional egg whites<br />
1 cup water, room temperature<br />
2 tablespoons vegetable oil<br />
2 tablespoons honey<br />
2 teaspoons apple cider vinegar<br />
<br />
Preheat the oven to 200F.<br />
<br />
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.<br />
<br />
Combine the wet ingredients in a separate large bowl using a hand-mixer
on low or medium speed. When fully combined, slowly add dry ingredient
mixture and mix until fully blended, with no lumps. Scrape the sides
regularly.<br />
<br />
Grease a 9x5" bread pan, and pour the dough into the
pan. Turn off the oven and immediately place the pan in it. Do not open
the door again, if possible. Allow the dough to rise for 90 minutes. It
should rise to the very top of the pan.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uaujBD7nals/UIM-u58ohcI/AAAAAAAAAnY/Yq9OB3L98aI/s1600/DSC01854.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uaujBD7nals/UIM-u58ohcI/AAAAAAAAAnY/Yq9OB3L98aI/s320/DSC01854.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it rise, uncovered, for 90 minutes.</td></tr>
</tbody></table>
<br />
Increase heat to 350F
and bake for approximately 40 minutes. The crust should be golden-brown.
Allow to cool slightly before removing it from the pan to finish
cooling. Do not slice until the bread is no longer hot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zakFVlRe4S8/UIM-wHL-tpI/AAAAAAAAAng/wiRHCWg8yMg/s1600/DSC01858.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zakFVlRe4S8/UIM-wHL-tpI/AAAAAAAAAng/wiRHCWg8yMg/s320/DSC01858.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A nice, crunchy multi-grain bread.</td></tr>
</tbody></table>
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-88653203596075417992012-06-19T22:00:00.001-07:002012-06-19T22:03:21.113-07:00Sew Much Fun!<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
My super-mom friend and home-schooler extra-ordinaire, Momo, came over
the other day to catch up. It had been a while. Since my ??th birthday
was the day before, she surprised me with a lovely gift - a hand bag,
sewn entirely by herself. I immediately fell in love with it and then
commissioned her nine-year-old daughter to make a cell-phone case to
match.<br />
<br />
Later that day, as I showed my new bag to my eight-year-old daughter, she asked if we
could sew something like that too. "Why not?" So we jumped head first
into the fun of sewing! It's been just under a month, but we already
have several crafts, made by our hands, and we're working on a few
more. <br />
<br />
I thought this bookmark would be great for each of the kids to make for their teachers as an "end of the school year" gift.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tg-HYIJ93Lk/T-FW7MHnElI/AAAAAAAAAcM/NmGadF4Hi58/s1600/IMG_7732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tg-HYIJ93Lk/T-FW7MHnElI/AAAAAAAAAcM/NmGadF4Hi58/s400/IMG_7732.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An Apple Ribbon Bookmark</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
And we're taking our fun with us to Family Camp this year. So far we've
got T-shirt pillows, felt designs and Puppy Pals planned for activity
time at camp with all our friends. It'll be Sew Much Fun!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tDtSphUmZVI/T-FYpj47bSI/AAAAAAAAAcU/r4C1jwcj9Y4/s1600/IMG_7562%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-tDtSphUmZVI/T-FYpj47bSI/AAAAAAAAAcU/r4C1jwcj9Y4/s400/IMG_7562%5B1%5D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Her first project, a puppy pal!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fMN73GtHh_I/T-FW2dAXZrI/AAAAAAAAAcE/TFvWsyN_o1s/s1600/IMG_7731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-fMN73GtHh_I/T-FW2dAXZrI/AAAAAAAAAcE/TFvWsyN_o1s/s400/IMG_7731.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut-out felt flowers attached to a hair elastic.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tGHIko8JdSY/T-FWw8yetGI/AAAAAAAAAb8/-GsiJpxf3BM/s1600/IMG_7723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-tGHIko8JdSY/T-FWw8yetGI/AAAAAAAAAb8/-GsiJpxf3BM/s400/IMG_7723.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I haven't worn this shirt since college chorus days. <br />
I didn't want to get rid of it, but didn't know what to do with it. <br />
Voila! A T-shirt pillow!</td></tr>
</tbody></table>
<br />
<br />
<br />
Are you Sew Crafty? What were your beginner sewing projects and what are you working on now? I'd love some tips on where to go from here!Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-34057199161464160882011-12-17T08:02:00.000-08:002011-12-17T08:03:57.163-08:00Graham Cracker HousesThis isn't entirely from scratch, but it beats buying expensive gingerbread houses. I may still try to make a gingerbread houses from scratch, but I haven't had time to figure it out yet. In the meantime, here's our family's attempt at making our own graham cracker houses. I used leftover buttercream icing made from this recipe:<br />
<br />
1/2 cup shortening<br />
1/2 cup softened butter<br />
4 cups icing sugar<br />
2 tbsp milk<br />
1 tsp vanilla*<br />
<i><span style="font-size: small;">*I used the scrapings of one vanilla bean.</span></i><br />
<br />
Mix well. Add milk if needed until desired consistency. <br />
<br />
(As you browse through the pictures, try to guess where the engineer is. It shouldn't be too hard.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DRTJW8B_1ME/Tuy7RFZjPiI/AAAAAAAAAbA/RSIEOLzYh8M/s1600/IMG_6542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-DRTJW8B_1ME/Tuy7RFZjPiI/AAAAAAAAAbA/RSIEOLzYh8M/s400/IMG_6542.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iMQL_lu9WQc/Tuy696RH4aI/AAAAAAAAAaw/I6c2tUlVPzc/s1600/IMG_6516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-iMQL_lu9WQc/Tuy696RH4aI/AAAAAAAAAaw/I6c2tUlVPzc/s400/IMG_6516.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kNsjpUoZG74/Tuy7hXEObkI/AAAAAAAAAbI/7yt_vfAfLyo/s1600/IMG_6526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-kNsjpUoZG74/Tuy7hXEObkI/AAAAAAAAAbI/7yt_vfAfLyo/s320/IMG_6526.JPG" width="320" /></a><a href="http://1.bp.blogspot.com/-45Tjn6YmWOI/Tuy7IBElLgI/AAAAAAAAAa4/h5dxjLkGy_g/s1600/IMG_6536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-45Tjn6YmWOI/Tuy7IBElLgI/AAAAAAAAAa4/h5dxjLkGy_g/s640/IMG_6536.JPG" width="640" /></a></div>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-59746568130699147062011-12-13T22:20:00.000-08:002011-12-14T16:49:20.730-08:00Review: Green Grandma's Vinegar Fridays(While this post is not about a specific recipe, it is about doing so much from scratch, with vinegar. And you just might learn something!)<br />
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<div style="margin-bottom: 0in;">I've tried to write this review a few times and either decided against it until I'd tried a few more vinegary ideas or got distracted while following through on these tips. So here I am, finally sitting down with my computer, to share with you something that has kept me busy for the last few days.</div><div style="margin-bottom: 0in;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hlBi_ueRwBc/TulECoNIHkI/AAAAAAAAAaU/-_xfJrqYFX8/s1600/389865_1617104445121_1761661131_828952_478276409_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-hlBi_ueRwBc/TulECoNIHkI/AAAAAAAAAaU/-_xfJrqYFX8/s320/389865_1617104445121_1761661131_828952_478276409_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0in;">I was sent the book “<a href="http://www.lulu.com/product/paperback/vinegar-fridays/18654917" target="_blank">Green Grandma'sVinegar Fridays</a>” by Hana Haatainen Caye to review for my blog. I am a fan of <a href="http://thegreengrandma.blogspot.com/" target="_blank">Green Grandma's green living/family care blog</a> and was looking forward to reading all her vinegar tips in one compact book. The book itself is a very quick read. Hana condenses a lifetime's worth of tips into 72 pages. Each of the 19 chapters is just a few pages long, so it's quite easy to breeze through them. Hana's personality comes through as well, making me giggle at times. I've never met her in real life, but I feel like I know her from reading her blog, and her book feels just the same. She introduces us to her family in this book and tells how these tips have helped her whole family, right on down to her grand-kids. (Just an FYI: I just can't follow protocol and refer to the author by her last name in this review. It seems too impersonal for such a book.)</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Now for the meat of the book... I started reading a little too late on a Thursday night, so I only made it to Chapter 8 before turning out my light. The next morning I had a house to clean with my company, <a href="http://www.facebook.com/pages/The-Cleaner-Sweep/174666169250756" target="_blank">The Cleaner Sweep</a>. (For those that are not familiar with The Cleaner Sweep, we clean houses using natural, toxin-free cleaning products.) I found myself thinking about all the tips I had read the night before, chastising myself for not bringing a gallon of vinegar along with me. At one point, I couldn't control myself any longer and mentioned to the client (who obviously enjoys toxin-free cleaning) that she could clean her jacuzzi with vinegar. She smiled and said she was already doing that.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">After finishing the book later that day, I found myself very satisfied with the wealth of information and personal experience available to me through this book. And it's not just the book, but the accessibility of the author. Hana really cares about her readers and can be found on Facebook each day, interacting with other green folks. She's created a very nice community that goes beyond her book.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">But back to the book... I found tips in here for everything! I was so excited to go to my local grocery store and buy some Apple Cider Vinegar (ACV), raw and organic of course since all those good enzymes are still in there. It's supposed to be great for your body (weight/fat loss, colds, digestion, cramps, heartburn, hot flashes, insomnia, and the list goes on) when taken daily. I've already had an ACV tea party with my daughter and we're planning many more.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">(<b>Recipe alert:</b> Mix 1 tbsp honey with 2 tbsp ACV and 1 cup hot water. Repeat in a separate mug if you are planning to share with a friend. Enjoy your ACV tea party!)</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;">There are so many tips in this book for cleaning your house. You can clean virtually anything with Distilled White Vinegar (DWV)! The first tip I tried was to clean my shower-head with a rag soaked in vinegar. I left it on for a couple hours while I was busy in another part of the house and when I came back and gave a quick swipe <i><b>all</b></i><span style="font-style: normal;"><span style="font-weight: normal;"> the gunk was gone. I'm guessing that was about 35 years of gunk since I've never been able to get it that clean before and that's how long this house has been accumulating gunk.</span></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">I've cleaned my coffee maker and dishwasher with vinegar, with great results. I deodorized and fabric-softened a load of sheets (that got anointed by my young son through the night) with vinegar. I've cleaned my drains with it and removed longstanding cat odours from carpet with it. I have yet to try the other cleaning tips but she suggests vinegar for windows, walls, fridges, stoves, microwaves, carpet stains and so on.</div><div style="margin-bottom: 0in;"><br />
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">There was one thing that I tried that I'm just not sure about. There are quite a few “no'poo”ers out there who are shampoo-free and only using baking soda and vinegar to clean their hair. I tried it for one day and then gave up, so I'm not a very good person to give a review on this part of vinegar. But I'm planning to try again. I'll ease my way into it and research it a little more to find out what will work best for my hair type and water type before I try again.</div><div style="margin-bottom: 0in;"><br />
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">There were a few things that I would have enjoyed seeing in the book. I would love to have a little more of the scientific, nitty-gritty details of why these suggestions work, perhaps studies and research to show that vinegar really does improve your health or to understand why it eliminates odours. In lieu of that though, I am glad to have someone else's trust-worthy testimony telling me that these ideas really do work. (And Green Grandma is quite trustworthy. Anyone who has spent time reading her blog and following her on Facebook knows that she'll tell you if something just isn't cutting it.)</div><div style="margin-bottom: 0in;"><br />
</div><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">I would also have loved to see an index in the book. This kind of book is great to have around since it has helpful hints for so many different things and an index would have made these tips all the more accessible. Perhaps Hana can include an index in a revised edition five years from now. (Inside joke. You had to read the book.) In the meantime, pick up a copy if you can. The price tag may seem a little steep for such a small (but mighty) book, but it's so worth it since you will save that much money in one month if you make just a few changes around your house using these vinegar tips.</div><div style="margin-bottom: 0in;"><br />
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</div><div style="margin-bottom: 0in;">You can purchase Green Grandma's Vinegar Fridays <a href="http://www.lulu.com/product/paperback/vinegar-fridays/18654917" target="_blank">here</a>.</div><div style="margin-bottom: 0in;">You can visit Green Grandma at her <a href="http://thegreengrandma.blogspot.com/" target="_blank">blog</a> or on her <a href="http://www.facebook.com/GreenGrandma" target="_blank">Facebook page</a> (or both!)</div>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com3tag:blogger.com,1999:blog-4342077710645746715.post-41236946315355175432011-12-12T11:17:00.000-08:002011-12-12T13:46:01.831-08:00Lemon Squares<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">This is one of my mom's more recent recipes. I love tart, lemony flavours, so this one got added to my Christmas list pretty quickly.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Prk97keGFsg/TuZ2DqyAMrI/AAAAAAAAAaM/s-66xJmovkM/s1600/IMG_6389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Prk97keGFsg/TuZ2DqyAMrI/AAAAAAAAAaM/s-66xJmovkM/s320/IMG_6389.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>The Cast</u></div><div class="separator" style="clear: both; text-align: left;">1 cup flour</div><div class="separator" style="clear: both; text-align: left;">1/4 cup white sugar</div><div class="separator" style="clear: both; text-align: left;">1 /2 unsalted butter, softened</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/3 cup seedless raspberry jam</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 eggs. beaten</div><div class="separator" style="clear: both; text-align: left;">1 pkg Shirriff lemon pie filling</div><div class="separator" style="clear: both; text-align: left;">1/2 cup ground almonds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sliced almonds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 F.</div><div class="separator" style="clear: both; text-align: left;">Mix softened butter and sugar, then add flour until it all holds together. </div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-D6VPNtYaCNM/TuZK1Rub1cI/AAAAAAAAAY8/tqIRJ57AhQg/s320/IMG_6330.JPG" width="240" /></div> Plop blobs of dough into a parchment lined 8x8 pan until even dispersed. (My pics are of 9x13 pans, but rest assured that the recipe I have here works best for 8x8 pans. When you have to make 210 Lemon Bars, you figure out how to make it in the biggest pan possible.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T9RMCVxb5rg/TuZK-o-gQ7I/AAAAAAAAAZE/n59Oaj2n5V0/s1600/IMG_6374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-T9RMCVxb5rg/TuZK-o-gQ7I/AAAAAAAAAZE/n59Oaj2n5V0/s320/IMG_6374.JPG" width="240" /></a></div>With your finger tips, press the dough down until it is evenly covering the pan. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dCL5GGZxG74/TuZLH4AsvdI/AAAAAAAAAZM/aNrfDdVPp1I/s1600/IMG_6375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-dCL5GGZxG74/TuZLH4AsvdI/AAAAAAAAAZM/aNrfDdVPp1I/s320/IMG_6375.JPG" width="320" /></a></div> Bake at 350 F for 15 minutes until just browning on the edges. Allow it to cool for a few minutes, then spread jam evenly over the shortbread crust.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xE1udaS8LFs/TuZLRMr2ZLI/AAAAAAAAAZU/GbRkDDJnQ3Y/s1600/IMG_6376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-xE1udaS8LFs/TuZLRMr2ZLI/AAAAAAAAAZU/GbRkDDJnQ3Y/s320/IMG_6376.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--40cOc9MVjg/TuZLaP33eHI/AAAAAAAAAZc/JvfqTt-SSO8/s1600/IMG_6378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/--40cOc9MVjg/TuZLaP33eHI/AAAAAAAAAZc/JvfqTt-SSO8/s320/IMG_6378.JPG" width="320" /></a></div> Set pan aside. Beat eggs (you'll need two... You're working with an 8x8 pan, remember?) until they have some air incorporated into them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZPBLOAWtZDU/TuZLkANXpZI/AAAAAAAAAZk/dX4hHxuzWf4/s1600/IMG_6379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZPBLOAWtZDU/TuZLkANXpZI/AAAAAAAAAZk/dX4hHxuzWf4/s320/IMG_6379.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iw4acHuDXuE/TuZLuMMYJ4I/AAAAAAAAAZs/vNqshwOJVPY/s1600/IMG_6380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iw4acHuDXuE/TuZLuMMYJ4I/AAAAAAAAAZs/vNqshwOJVPY/s320/IMG_6380.JPG" width="320" /></a></div> Mix in ground almonds and Shirriff lemon pie filling until combined.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oie3Qgzl7zQ/TuZL3znTCdI/AAAAAAAAAZ0/M5nzOcI0Xdg/s1600/IMG_6381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oie3Qgzl7zQ/TuZL3znTCdI/AAAAAAAAAZ0/M5nzOcI0Xdg/s320/IMG_6381.JPG" width="320" /></a></div> Pour over the shortbread and jam.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4RI6IRqHa6A/TuZL_7US4tI/AAAAAAAAAZ8/RgRWe1zw5W0/s1600/IMG_6382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4RI6IRqHa6A/TuZL_7US4tI/AAAAAAAAAZ8/RgRWe1zw5W0/s320/IMG_6382.JPG" width="240" /></a></div> Sprinkle with sliced almonds. Bake again at 350 F for 20-25 minutes until set and firm to the touch.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6CWTSScefcI/TuZMIkaAjgI/AAAAAAAAAaE/sPvSPypZOj4/s1600/IMG_6383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6CWTSScefcI/TuZMIkaAjgI/AAAAAAAAAaE/sPvSPypZOj4/s320/IMG_6383.JPG" width="320" /></a></div>Allow these to completely cool before cutting them. Cut into 25 squares (or 16 if you're feeling indulgent) and enjoy!Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-3494711377645577922011-12-08T11:43:00.000-08:002011-12-08T11:48:49.497-08:00Chocolate Mint Brownies<div class="separator" style="clear: both; text-align: left;">I have something to confess: The other night as I was making these...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tRRZvsHXpGI/TuEMCy1OJGI/AAAAAAAAAY0/uz7hkibHeNU/s1600/IMG_6315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tRRZvsHXpGI/TuEMCy1OJGI/AAAAAAAAAY0/uz7hkibHeNU/s320/IMG_6315.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">... I had a little hissy fit and declared that I would never make them again. (My hissy fit may have been fueled by my intolerance of whiny kids paired with my overabundance of whiney kids.) And then I had a spoonful of chocolate mint goo. And everything was better. Rest assured, Dear Husband That Likes To Eat The Leftover Goo When I Cut These, I will make these again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The players:</div><br />
<div class="separator" style="clear: both; text-align: left;"><u>Brownie Layer</u></div>3/4 cup butter<br />
<div class="separator" style="clear: both; text-align: left;">6 oz unsweetened chocolate</div><div class="separator" style="clear: both; text-align: left;">1 2/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">3 eggs</div><div class="separator" style="clear: both; text-align: left;">3/4 cups flour</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Mint Layer</u></div><div class="separator" style="clear: both; text-align: left;">3 tbsp butter</div><div class="separator" style="clear: both; text-align: left;">1 1/2 powdered sugar</div><div class="separator" style="clear: both; text-align: left;">2 tbsp heavy cream</div><div class="separator" style="clear: both; text-align: left;">3/4 tsp mint extract</div><div class="separator" style="clear: both; text-align: left;">green food colouring</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Chocolate Glaze</u></div><div class="separator" style="clear: both; text-align: left;">4.5 oz high quality semi-sweet chocolate</div><div class="separator" style="clear: both; text-align: left;">2 tbsp unsalted butter</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 325 F. Line a 9x13 pan with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Brownies: Melt butter and unsweetened chocolate in a double boiler. (If you don't know what that is, just wait, you'll see a picture of it a little further down.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-k8tXA7TsYjE/TuEKZj45snI/AAAAAAAAAXU/zTrhCY0XYrY/s320/IMG_6290.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"> Remove from heat and stir in the sugar and vanilla.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-noJNGpeWMW0/TuEKpg7qn3I/AAAAAAAAAXk/wi5NAfuhwfQ/s1600/IMG_6294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-noJNGpeWMW0/TuEKpg7qn3I/AAAAAAAAAXk/wi5NAfuhwfQ/s320/IMG_6294.JPG" width="320" /></a></div> Add the eggs, one at a time. Beat well with a wooden spoon after each addition.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YYZoj9kY_KM/TuEKxTPbkJI/AAAAAAAAAXs/28aO_oZwZEk/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-YYZoj9kY_KM/TuEKxTPbkJI/AAAAAAAAAXs/28aO_oZwZEk/s320/IMG_6297.JPG" width="320" /></a></div> Stir in the flour and salt and beat until smooth, about one minute. Pour into the parchment-lined 9x13 pan. Bake for 25 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-okryquc_bZI/TuEK6N5ZJYI/AAAAAAAAAX0/9NTMm_mLiSw/s1600/IMG_6299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-okryquc_bZI/TuEK6N5ZJYI/AAAAAAAAAX0/9NTMm_mLiSw/s320/IMG_6299.JPG" width="320" /></a></div> Once the brownies come out, let them cool. Take a bath, read a book, have a coffee. <a href="http://scratchthatwanda.blogspot.com/2011/11/homemade-pasta-lasagna.html" target="_blank">Make some lasagna</a> for dinner. Once the brownies are room temperature, make the mint frosting as follows:<br />
Beat all ingredients (butter, sugar, cream, mint, green colouring) until smooth. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-P6U-QphePQ0/TuELDdA2LEI/AAAAAAAAAX8/-rzUM8QS7ow/s1600/IMG_6300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-P6U-QphePQ0/TuELDdA2LEI/AAAAAAAAAX8/-rzUM8QS7ow/s320/IMG_6300.JPG" width="320" /></a></div> If you think the frosting is too thick to spread, add a few drops of cream. It should be spreadable, not pourable.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fFkECEdZVZU/TuELML12DOI/AAAAAAAAAYE/eXrpZy-uoXU/s1600/IMG_6302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-fFkECEdZVZU/TuELML12DOI/AAAAAAAAAYE/eXrpZy-uoXU/s320/IMG_6302.JPG" width="320" /></a></div> Spread the mint frosting evenly over the brownie layer. Allow to set.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PUBYR8OfAGI/TuELVeRzpXI/AAAAAAAAAYM/8wmoANNpEUA/s1600/IMG_6305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-PUBYR8OfAGI/TuELVeRzpXI/AAAAAAAAAYM/8wmoANNpEUA/s320/IMG_6305.JPG" width="320" /></a></div> It may take half an hour or so for your mint layer to set. You want it to have a little crust over it so the next layer doesn't mix with it. You've got half an hour or so, so pick up the phone and call your best friend/mom/sister. She'd love to hear from you.<br />
<br />
Once it's got a nice crust over it, it's time to make the chocolate topping. In a double boiler (here's the picture, just for you!) melt the semi-sweet chocolate* with the butter. Spread over the mint layer. Allow to cool fully before cutting. The chocolate layer should start to dull somewhat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3gkyDi-rmZs/TuELelS6LzI/AAAAAAAAAYU/YHFESwNhGQc/s1600/IMG_6306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3gkyDi-rmZs/TuELelS6LzI/AAAAAAAAAYU/YHFESwNhGQc/s320/IMG_6306.JPG" width="320" /></a></div> <span style="font-size: small;">*I used Chipits chocolate chips, but have determined that they are too finicky. I'll now only use Belgian semi-sweet chocolate for this stage.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J7QJsuu1pIc/TuEL6QKHshI/AAAAAAAAAYs/oLYyEQQyGms/s1600/IMG_6313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-J7QJsuu1pIc/TuEL6QKHshI/AAAAAAAAAYs/oLYyEQQyGms/s320/IMG_6313.JPG" width="320" /></a></div> I cut my 9x13 pans into 40 pieces (8x5 pieces.) I have to cut these like I cut cheesecake. Cut once, scrape knife, cut again, scrape knife. This is where the ooey-gooey bits come in. My husband loves when I make these because he gets to eat all the castoff icing bits.<br />
<br />
And voila! Chocolate Mint Brownies! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tRRZvsHXpGI/TuEMCy1OJGI/AAAAAAAAAY0/uz7hkibHeNU/s1600/IMG_6315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tRRZvsHXpGI/TuEMCy1OJGI/AAAAAAAAAY0/uz7hkibHeNU/s320/IMG_6315.JPG" width="320" /></a></div>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-31523785798704006892011-12-06T08:13:00.000-08:002011-12-06T08:13:47.197-08:00Almond Toffee BarsSeveral years ago I went to a local food festival and got a front row seat to see our local celebrity chef, <a href="http://www.annaolson.ca/" target="_blank">Anna Olson</a>. She was showing us how to make sweets that are sold at her local shop. The one that I tasted and (fell in love with) was an almond toffee bar. I don't even know what she calls them. I call them Divine, as this combination of flavours could only have come from God himself. The recipe itself is so simple. I cannot find the recipe anywhere online, so I've had to kind of make up my own based on what I remembered seeing her do.<br />
<br />
Anna Olson's Almond Toffee Bar<br />
<br />
1 1/2 cups rolled oats<br />
1/2 cup graham crumbs<br />
3 tbsp butter, melted<br />
<br />
1 cup Skor or Heath bits<br />
1 cup semi-sweet chocolate chips<br />
1 cup sliced almonds<br />
1 tin sweetened condensed milk<br />
<br />
Preheat oven to 350 F.<br />
<br />
Line a 9x9 pan with parchment paper. Mix oats, graham crumbs and butter and pat into bottom of the pan. Layer the rest of the ingredients in the order they are given. Bake for 25 minutes or until almonds have started turning light brown. Allow to cool completely and then cut and serve.<br />
<br />
Makes 25 squares (unless you like to indulge, in which case you can cut into 16 squares).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-opUK1LFo0mk/Tt4-kauX9-I/AAAAAAAAAXE/yHJF8bKvdAU/s1600/IMG_6286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-opUK1LFo0mk/Tt4-kauX9-I/AAAAAAAAAXE/yHJF8bKvdAU/s320/IMG_6286.JPG" width="320" /></a><a href="http://3.bp.blogspot.com/-BOuJ73y12nw/Tt4-tfTLU-I/AAAAAAAAAXM/hszFqqGha0s/s1600/IMG_6289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-BOuJ73y12nw/Tt4-tfTLU-I/AAAAAAAAAXM/hszFqqGha0s/s320/IMG_6289.JPG" width="240" /></a></div><br />
(You may need to make a few recipes of this... They are a crowd favourite, so they don't stick around too long. Even folks that don't enjoy nuts like these.)Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-67178169747198575962011-12-05T19:45:00.000-08:002011-12-05T20:04:17.508-08:00ShortbreadIt's that time of year again! Time to get out the mixer and warm it up for some heavy duty Christmas baking. My friend and I put together trays of Christmas goodies each year and we make about 2000 goodies between the two of us. That means I need to make about 200 treats a day from now until the 15th. Eek! It's a good thing I have a new KitchenAid Pro stand mixer (575 watts, 6 qt bowl!) I took it for a spin tonight.<br />
<br />
Even with all the giggling when I realized that the <a href="http://www.youtube.com/watch?v=rS1ktWOXY-I&feature=share" target="_blank">whirring sounded like the song from 2001: A Space Odyssey</a>, I was able to get a batch of shortbread made. I used my great-great aunt's recipe, which is so simple but so good! My mom has made these for as long as I can remember. I was always too intimidated to actually try making them in the presence of my mother as she was the master at making them. The thing she drilled into me is that shortbread is all about the process. The ingredients are simple:<br />
<br />
1 lb butter, softened<br />
1 cup sugar<br />
4 cups white flour<br />
<br />
Set the butter out to soften in the morning. Go to work or whatever it is you do all day. Come home and make supper. Clean the table and dishes. Tuck your kids into bed. Once your house is filled with the sound of snoring children you can make this recipe. It has nothing to do with the snoring and everything to do with softening your butter naturally, at room temperature. If you soften your butter in the microwave, you might as well leave it on the counter and go out for the evening. Try again tomorrow.<br />
<br />
<br />
<div style="text-align: center;">So... </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When you're really ready, preheat the oven to 285 F. </div><div style="text-align: center;">Put your naturally softened butter in your mixing bowl. Add sugar ...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NAmE4X0RJOE/Tt2MBzszfBI/AAAAAAAAAVs/YW0jm0cChwM/s1600/IMG_6260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NAmE4X0RJOE/Tt2MBzszfBI/AAAAAAAAAVs/YW0jm0cChwM/s320/IMG_6260.JPG" width="320" /></a></div><div style="text-align: center;">... and cream together. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I7xjB-cr5k4/Tt2MKYVMPyI/AAAAAAAAAV0/vG_f8U3CEOE/s1600/IMG_6261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-I7xjB-cr5k4/Tt2MKYVMPyI/AAAAAAAAAV0/vG_f8U3CEOE/s320/IMG_6261.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7joSEpB_KI4/Tt2MTcC6qeI/AAAAAAAAAV8/DIIk8QXqVfU/s1600/IMG_6264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-7joSEpB_KI4/Tt2MTcC6qeI/AAAAAAAAAV8/DIIk8QXqVfU/s320/IMG_6264.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-g_V45evzPoA/Tt2McLq-miI/AAAAAAAAAWE/SarDxUye0sA/s1600/IMG_6265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-g_V45evzPoA/Tt2McLq-miI/AAAAAAAAAWE/SarDxUye0sA/s320/IMG_6265.JPG" width="320" /></a></div><div style="text-align: center;">Measure out 4 cups of flour. </div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KlUS6qFiSI8/Tt2MkiCGOqI/AAAAAAAAAWM/cVhtEuDjqQM/s1600/IMG_6268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KlUS6qFiSI8/Tt2MkiCGOqI/AAAAAAAAAWM/cVhtEuDjqQM/s320/IMG_6268.JPG" width="240" /></a></div><div style="text-align: center;"> Add the flour, 1/4 cup at a time until combined. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OgN2HEEIpLw/Tt2MumeAjEI/AAAAAAAAAWU/yOIgfqnrgkY/s1600/IMG_6269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OgN2HEEIpLw/Tt2MumeAjEI/AAAAAAAAAWU/yOIgfqnrgkY/s320/IMG_6269.JPG" width="320" /></a></div><div style="text-align: center;"> If you are doing this without the aid of a KitchenAid stand mixer, you'll need to mix the last cup or so by hand with a wooden spoon. Flour the counter where you'll be working. If the dough sticks to your fingers as you put it out onto the counter you're going to need to mix in more flour. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JLChH3hlaBY/Tt2M3smI9ZI/AAAAAAAAAWc/RgFoTNlK5l4/s1600/IMG_6271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JLChH3hlaBY/Tt2M3smI9ZI/AAAAAAAAAWc/RgFoTNlK5l4/s320/IMG_6271.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;">Pat the dough down by hand to about 1/2 inch thick...</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iCZrW4DJeKY/Tt2NA878LqI/AAAAAAAAAWk/icpQOZLooHc/s1600/IMG_6273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-iCZrW4DJeKY/Tt2NA878LqI/AAAAAAAAAWk/icpQOZLooHc/s320/IMG_6273.JPG" width="320" /></a></div><div style="text-align: center;">Then, with a rolling pin, roll it a couple millimeters lower to smooth it out. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nJeXJaXFLtE/Tt2NJLp_TUI/AAAAAAAAAWs/NbAV0Jrjl9g/s1600/IMG_6276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nJeXJaXFLtE/Tt2NJLp_TUI/AAAAAAAAAWs/NbAV0Jrjl9g/s320/IMG_6276.JPG" width="320" /></a></div><div style="text-align: center;"> Cut out with whichever cookie cutter you'd like, about 1 1/2 inches wide. Place cookies on a cookie sheet. With a toothpick, poke some holes in the cookies to allow air to flow through. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6Kw173Aibc0/Tt2NSXpjv1I/AAAAAAAAAW0/SgXpFECFx5s/s1600/IMG_6279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6Kw173Aibc0/Tt2NSXpjv1I/AAAAAAAAAW0/SgXpFECFx5s/s320/IMG_6279.JPG" width="320" /></a></div><div style="text-align: center;"> Bake at 285 F for 20-30 minutes, depending on thickness and width.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--3XN6DQb-sE/Tt2Nbh10EKI/AAAAAAAAAW8/c_4WgltivxQ/s1600/IMG_6282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/--3XN6DQb-sE/Tt2Nbh10EKI/AAAAAAAAAW8/c_4WgltivxQ/s320/IMG_6282.JPG" width="320" /></a></div><div style="text-align: center;">These can be frozen, but do not store them with other goodies. They will absorb moisture and flavours from the goodies, at which point they cease to be shortbread and are just plain old sugar cookies. Enjoy!</div>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com1tag:blogger.com,1999:blog-4342077710645746715.post-4796763506002412712011-11-29T23:55:00.000-08:002011-11-29T23:57:19.337-08:00Vanilla is NOT plainI've fallen in love again.<br />
<br />
For my birthday a few months ago I hinted that my husband could get some vanilla beans if he was stuck for a gift idea. He remembered and I unwrapped 10 beautiful vanilla beans on my birthday. I've experimented and have decided that my favourite thing to make with vanilla beans is Very Vanilla Cupcakes with Vanilla Bean Buttercream. The flavour in these cupcakes has caused me to staunchly proclaim that vanilla is its own very wonderful flavour. It is not "plain" by any means!<br />
<br />
I use a slightly altered version of <a href="http://www.marthastewart.com/353205/billys-vanilla-vanilla-cupcakes">Billy's Vanilla, Vanilla Cupcake recipe</a> (I use regular flour with 3 Tbsp of cornstarch in place of 3Tbsp of flour) and the <a href="http://www.wilton.com/recipe/Buttercream-Icing">Wilton Buttercream Icing recipe</a>. Instead of one teaspoon of vanilla extract I use a nice, fat vanilla bean, scraped clean. I think I actually made my husband do a double take the other day as I squealed with delight at the plump bean that I was scraping. It was so full of vanilla-goodness!<br />
<br />
And the way the cupcakes look with those little flecks of vanilla bean... Simply stunning.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kEKvpIU5Sxk/TtXf1Eq6csI/AAAAAAAAAVk/iabVwNAjEFY/s400/IMG_6110.JPG" width="400" /> </div><div class="separator" style="clear: both; text-align: left;">But the best part of it all is when I make them for my son's class (it was his birthday after all) and the kids come up and hug me to say thank you for the delicious cupcakes. I do love when my baking can make people happy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And vanilla beans will always make people happy!</div>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-57703154398737356492011-11-07T14:12:00.000-08:002011-11-07T14:12:03.058-08:00Homemade pasta, lasagnaMy original culinary inspiration, my mother, lives eight hours away. The next best thing is her sister, my aunt, who lives about 15 minutes away. We each have busy lives and don't get together too often, but we manage once in a blue moon. One of our visits resulted in some beautiful, homemade spaghetti. That was several years ago. I have since <a href="http://sproutculinarystudies.blogspot.com/2011/01/pasta-makes-me-happy.html">made pasta with a fellow blogging friend</a> and received a second -hand pasta maker from my aunt. I've tried a few different things while making pasta, from pierogies to roasted red pepper linguini to lasagna. I have to admit that making lasagna is my favourite, simply because lasagna noodles are so expensive. I do love saving money.<br />
<br />
Fast forward to the other day, when I was making a special meal for a special family member. The request was made for lasagna. The plan was to make fresh pasta, fresh sauce and freshly ground beef. I set to work making the dough ahead of time, giving it plenty of time to rest. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5gij3FQTsbU/TrhRmvGT3bI/AAAAAAAAATA/0xUrSMujtTM/s1600/IMG_5970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-5gij3FQTsbU/TrhRmvGT3bI/AAAAAAAAATA/0xUrSMujtTM/s320/IMG_5970.JPG" width="320" /></a></div><br />
I went to pick up a fresh, lean roast from the store. The accident on the nearby highway had locked up the traffic on the city streets, wasting about an hour from my lasagna prep time. I got back in time to roll out the noodles and grind the meat, but the sauce would have to come from a can.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-URQisMzQ9Ro/TrhRxetuiAI/AAAAAAAAATI/4gGrEiDeYGI/s1600/IMG_6049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-URQisMzQ9Ro/TrhRxetuiAI/AAAAAAAAATI/4gGrEiDeYGI/s320/IMG_6049.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tKxjRJ4xPeo/TrhR5_qEzEI/AAAAAAAAATQ/xmBQeBBb2tk/s1600/IMG_6050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-tKxjRJ4xPeo/TrhR5_qEzEI/AAAAAAAAATQ/xmBQeBBb2tk/s320/IMG_6050.JPG" width="320" /></a></div>I made the white sauce that I like to substitute for ricotta cheese and quickly assembled my lasagna. 35 glorious minutes later it came out looking mouth-wateringly divine.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-onTScKXJ5OA/TrhSFfHJ1XI/AAAAAAAAATY/ARpanprsvIs/s1600/IMG_6051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-onTScKXJ5OA/TrhSFfHJ1XI/AAAAAAAAATY/ARpanprsvIs/s320/IMG_6051.JPG" width="320" /></a></div>I had some leftover noodles so I cut them into bite-sized pieces and made a lasagna casserole. (It's in the oven as I type. I can hardly wait to taste it!)<br />
<br />
Our special guest deemed it the best lasagna he has ever eaten (he's eaten quite a bit of lasagna in his years.) My husband, when prodded, said it wasn't as good as the lasagna we had in Italy two years ago, but it was pretty good. I can't compete with a whole country!<br />
<br />
Wanda's Homemade Lasagna<br />
<br />
Pasta:<br />
3 1/3 cups flour<br />
5 eggs<br />
1/4 tsp salt<br />
Combine in food processor (or by hand) Add flour if needed. Help it come together with your hand if necessary. Allow dough to rest, greased in olive oil and wrapped in plastic wrap, for at least 30 minutes. Cut into about 10-12 pieces to roll through pasta machine. Drop a few pieces at a time into boiling water. Hang until ready to use if not using immediately. (They will stick together if you don't. Try tossing with oil as they come out to decrease their chance of sticking if you can't hang to dry.)<br />
<br />
Tomato Sauce<br />
Saute 1/2 an onion in olive oil<br />
Add 28 oz diced tomatoes<br />
Season as desired. I put in about 1 tsp oregano and basil, and salt and pepper to taste. Add 2 cloves of garlic after sauce has cooked down somewhat.<br />
<br />
Lasagna Alfredo Sauce<br />
1/4 cup butter<br />
3 tbsp flour<br />
Make a roux with butter and flour. Add enough milk to have a thick, spreadable sauce, maybe 1 cup. Add 1/3 cup parmesan cheese and stir over low heat until cheese is incorporated.<br />
<br />
Fry some ground beef with a generous sprinkle of oregano and basil. Grate about 1 1/2 cups of mozzarella cheese. Put some tomato sauce on bottom of 9x13 pan. Put a layer of noodles until bottom is covered. Spread 1/3 of remaining sauce. Top with 1/2 of the beef and 1/2 cup cheese. Put a layer of noodles and spread all of the alfredo sauce over it. Top with noodles again. Spread 1/2 of remaining tomato sauce and sprinkle the remaining beef over it. Top with 1/2 cup of cheese and the final layer of noodles. Spread the remaining sauce and then cheese over the noodles. Bake uncovered at 350 F for 30-40 minutes. Allow to rest at least 10 minutes before cutting so the layers can settle into each other.<br />
<br />
Lasagna Casserole<br />
<br />
Toss the remaining noodles (cut to bite-sized) with 1 recipe of tomato sauce, 1 cup mozzarella cheese, 1 lb ground beef (seasoned). Pour into a large baking dish. Top with lasagna alfredo sauce and 1/2 cup cheese. Bake at 350 F for 30-40 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rSRE9RR0jVA/TrhSOPoHlaI/AAAAAAAAATg/zL0xG01UtDU/s1600/IMG_6063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rSRE9RR0jVA/TrhSOPoHlaI/AAAAAAAAATg/zL0xG01UtDU/s320/IMG_6063.JPG" width="320" /></a></div>Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-82614111182004507882011-11-05T07:13:00.000-07:002011-11-05T07:13:38.095-07:00Born to Hand ChiveIn light of an impending frost, we decided to get the last of the produce out of the garden. It's a rather small garden so all we really had left was a handful of green onions. Our garden is relatively new and malnourished, so our onions were rather sad and skinny. They tasted great though (much more flavourful than the chives by our door step), so I was happy to have them volunteering for service in my kitchen. After making a couple stir-fries with the green onions, I looked at the bowl of the remaining onions and tried to figure out how to make them useful. I decided that they needed a longer tenure in my home, so I decided to try drying them.<br />
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I turned my oven to 200 F, put the onions on a baking sheet and placed them in the oven. About 20 minutes later my house smelled amazing. I thought someone down the street was making French Onion soup (until I remembered that it was my own oven giving off that glorious smell.) After 30 minutes, the onions were dried and ready for whatever duty I placed on them. <br />
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I haven't made anything with them yet, but I can hardly wait. I'm thinking a nice soup or some baked potatoes would be the perfect dish for these onions.<br />
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Did you dry any herbs or veggies this fall? How did it go?Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0tag:blogger.com,1999:blog-4342077710645746715.post-32382161385983086532011-11-01T17:13:00.000-07:002011-11-01T17:13:55.456-07:00Gluten-Free, we stand on guard for theeMy husband's parents recently became Canadian citizens. To celebrate, I made a cake! But this couldn't be just any cake. My mother-in-law 's diet is wheat-free and dairy-free. So this cake needed to be safe for her but enjoyable for all. (Wheat free can be quite grainy or just fall apart easily.)<br />
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I decided on this carrot cake. I find that the carrots hold the cake together quite well. My original recipe called for oil, but I decided to do a combination of oil and apple butter. (I've got it, why not use it?) The result? A pleasingly moist cake that didn't fall apart. Everyone enjoyed it.<br />
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<div style="margin-bottom: 0in;"><span style="font-size: large;">Gluten-Free Carrot Cake</span></div><div style="margin-bottom: 0in;"> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Ingredients:</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">• 2 cups sugar </div><div style="margin-bottom: 0in;">• 4 eggs</div><div style="margin-bottom: 0in;">• 3/4 cup light olive oil </div><div style="margin-bottom: 0in;">• 3/4 cup apple butter</div><div style="margin-bottom: 0in;"> </div><div style="margin-bottom: 0in;">• 2 tsp vanilla extract</div><div style="margin-bottom: 0in;">• 1 cup rice flour</div><div style="margin-bottom: 0in;">• 1/3 cup tapioca flour</div><div style="margin-bottom: 0in;">• 2/3 cup potato starch </div><div style="margin-bottom: 0in;">• 2 tsp xanthan gum </div><div style="margin-bottom: 0in;">• 2 tsp baking soda</div><div style="margin-bottom: 0in;">• 2 tsp baking powder</div><div style="margin-bottom: 0in;">• 2 tsp cinnamon</div><div style="margin-bottom: 0in;">• 3/4 tsp salt</div><div style="margin-bottom: 0in;">• 3 cups freshly grated carrots</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Preparation:</div><div style="margin-bottom: 0in;">Preheat oven to 350° F / 176° C</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Use two round 9-inch cake pans, one 9x13 pan. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil, apple butter and vanilla and beat just until smooth. </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">3. Stir in grated carrots. Pour the batter into prepared pans.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">4. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack. </div><div style="margin-bottom: 0in;"> </div><br />
5. When cake is cooled, frost with desired frosting. (I used the <a href="http://www.wilton.com/recipe/Buttercream-Icing">basic Wilton Buttercream recipe</a> with water.)Wandahttp://www.blogger.com/profile/05949988094416061716noreply@blogger.com0