Monday, December 29, 2008
I got an email from someone regarding my fried pickles saying she loved them and wanted them to go on her website. UMMMMM really? Ok now that my ego has been boosted I went to check it out it is a new(to me) sharing site. I have posted on recipeezaar before but this was a new website to me that I will have to explore further it is http://keyingredient.com and to find the world's greatest fried pickle :) (according to my gut) http://keyingredient.com/recipes/97866/comment/
Sunday, December 28, 2008
I told hubby I was scared and he said “That is why it is daring bakers and not the wussy bakers that whine”. I love my supportive family. He did get me worked up to do it and I love that he thinks I can do or make anything<3.>
Wait put the brakes on!!! Momma Dearest had her hip replaced last month and was doing so great but now it appears she has an infection in the joint!!!! NOT GOOD is an understatement. So I was thinking that I would be unable to do the challenge as I spent most of this month at her house which is about an hour and a half away. I know you are thinking why didn’t I make this at her house and then everyone could enjoy?
1. Momma won’t eat “real” butter
2. Momma watches New Daddies diet like a hawk and if you sneak him treats you risk her stink eye (not fun)
3. Momma doesn’t like any food not from a can. Why are you spending money on that?
4. Momma doesn’t like messes even during cooking and if you leave 7 crumbs on the counter she will haul her hiney out of bed and crawl to wipe the counter down. This recipe is elaborate and I know the kitchen gets dirty between steps.
5. Momma would not enjoy the process and ask often 1. Am I done and 2.did I wipe the counter yet?
6. I enjoy my sanity.
So that is a very sad story and I was sad not to try it as I truly wanted the challenge but momma is getting better and the due date is only a coupla days away so I decided to do it at the last minute and just try.
Layer 1-thank goodness for my industrial kitchen aid mixer hubby got me it whipped the whites to perfection in less than a min! I was WAY too cheap to pay 13 bucks for a tiny bag of almond meal so I bought whole almonds and ground them to powder. I added the confectioners’ sugar and made a very fine powder that looked like the store’s almond meal. I set that aside for later.
Layer 4- I did them out of order as I was doing it over two days cramming it in. This was a bigger job then I thought this simple layer would be as I needed to make the praline to be used as one of the ingredients. I have never made praline before so I hope I did it right.
Layer 5- easy peasy thank goodness an easy one!! I did slightly over boil the milk but it didn’t affect the taste so I used it as is, had it burned I would have started again.
So I am more than halfway done and I will be ready to assemble tonight!!!!!!! I am so excited that I got this far with no calamities I haven’t even had a fire or burned myself (a daily occurrence)
Layer 2-I bought the gelatin for the harder version but I decided to do the simpler Chantilly version just because I am running out of time! I think I made a massive mistake as it seems…..chunkieish. I think it broke? I have heard of this but in my making a million buttercreams I haven’t had this happen.
So all the layers are done except the final icing layer and I must say I am glad it is done!!!! It is in the freezer to await tomorrow or if I can’t sleep I can demold it about 1 am and it should be frozen and ready to finish. I feel like a drum roll is in order as this is one of the most complicated things I have ever tried and I am curious if I was a success or failure.
YAHOOOOOOOOOO it looks good!!!! I am so relived and ok it actually tastes good! I am glad I did it but I doubt that this will be something I make often as it was quite labor intensive but it was very good and the hubby and kids loved it.
On a side note I have no clue what a Yule log is. I assume it has something to do with fireplaces from the cold? But that is just a guess. I may not know the point of a log but I know that it is very delicious.
Oh did you notice my creme brulee layer is 2 textured? The top is creamy and the bottom is ....darkerish. I have no idea why that happened as it looked PERFECT before I put it in freezer. I wonder if I put it in the freezer before it was cool enough? I am eager to see everybody's blogs to see if I am the only one with this problem.
Saturday, December 27, 2008
Friday, December 26, 2008
Friday, December 5, 2008
I finally made the second part of the daring baker's challenge as it was optional so no need to rush! Beside the fire, the taste is divine here is the recipe with my changes notes
GOLDEN VANILLA BEAN CARAMELS- makes eighty-one 1-inch caramels -
1 cup golden syrup I used corn syrup and a splash of water because golden syrup is impossible to find except maybe at whole foods but that is an hr drive and I am NOT gonna do that :)
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract didn't use
3 tablespoons unsalted butter, cut into chunks, softened
use a 9-inch square baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more.
Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F.
Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan.
Turn off the heat and cover the pan to keep the cream hot.
When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. or possibly boil over and catch on fire so really do be careful!!Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth.
Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.
Remove the pan from the heat and stir in the vanilla extract, if using it. I didn't use any.Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm, or just until cool enough that your tongue doesn't burn off and stick a spoon in it.
I also sprinkled some thick chunky sea salt over the top before it cooled.
Thursday, December 4, 2008
I have tried or made 72 of the hundred. In fact most of them I have made personally and I think that as the daring Bakers group takes over the universe I will try them all eventually.
The ones I have tried are in bold.
Give it a try and if you do feel free to link back to the original site here's the link http://www.cakespy.com/2008/09/sweet-100.html
1) Copy this list into your site, including the instructions!
2) Bold all of the sweets you've eaten--or make them a different type color.
3) Cross out any of them that you'd never ever eat.
4) Consider anything that is not bold or crossed out your "To Do" List.5) Optional: Post a comment here linking to your results--or just post a comment letting us know how many you've tried, or what you're going to try next!
- Red Velvet Cake
- Princess Torte
- Whoopie Pie
- Apple Pie either topped or baked with sharp cheddar
Black and white cookie
- Seven Layer Bar (also known as the Magic Bar or Hello Dolly bars)
- Fried Fruit pie (sometimes called hand pies)
- Just-fried (still hot) doughnut
- Scone with clotted cream
- Betty, Grunt, Slump, Buckle or Pandowdy
- Banana pudding with nilla wafers
- Bubble tea (with tapioca "pearls")
- Dixie Cup
- Rice Krispie treats
- Girl Scout cookies
- Moon cake
- Candy Apple
- Baked Alaska
- Brooklyn Egg Cream
- Nanaimo bar
- Baba au rhum
- King Cake
- Tres Leches Cake
- Shoofly Pie
- Key Lime Pie (made with real key lime)
- Panna Cotta
- New York Cheesecake
- Napoleon / mille-fueille
- Russian Tea Cake / Mexican Wedding Cake
- Anzac biscuits
- Moon Pie
- Dutch baby
- Boston Cream Pie
- Homemade chocolate chip cookies
- Gooey butter cake
- Green tea cake or cookies
- Cupcakes from a cupcake shop
- Crème brûlée
- Some sort of deep fried fair food (twinkie, candy bar, cupcake)
- Yellow cake with chocolate frosting
- Jelly Roll
- Pop Tarts
- Charlotte Russe
- An "upside down" dessert (Pineapple upside down cake or Tarte Tatin)
- Hummingbird Cake
- Jell-O from a mold
- Black forest cake
- Mock Apple Pie (Ritz Cracker Pie)
- Linzer torte
- Angel Food Cake
- Mincemeat pie
- Opera Cake
- Sfogliatelle / Lobster tail
- Pain au chocolat
- A piece of Gingerbread House
- Rainbow cookies
- Petits fours
- Chocolate Souffle
- Bienenstich (Bee Sting Cake)
- Homemade marshmallows
- Rigo Janci
- Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
- Coke or Cola cake
- Gateau Basque
- Figgy Pudding
- Bananas foster or other flaming dessert
- Joe Froggers
- Millionaire's Shortbread
- Animal crackers
Tuesday, December 2, 2008
I did make these for breakfast one morning along with cinnamon rolls when I had tons of family here and they were very popular
2 cups boiling water divided
3 cups bran flour or may be called wheat bran
2 1/2 c ap flour
1 1/2 c brown sugar
1/2 c butter
2 teaspoon baking soda
1/2 teaspoon salt
2 c buttermilk
2 c raisins
Mix 1 cup boiling water and 1 cup bran and set aside
Mix 1 cup boiling water and the raisins and set aside
cream the butter and sugar add eggs mixing after each addition.
add flour,salt and baking soda and the 2 cups of bran that are left
add milk and DRAIN the raisins after they have been sitting in the water and mix them.
put in the pan(s) of your choice and bake at 350 degrees for 35 minutes mini muffins are only 20 minutes so keep on eye on things for different pan sizes!
Friday, November 28, 2008
I thought this cake was wonderful so moist and rich and yet light. I love the caramel sauce in it, I would have like a temp guide to know when to take it off the heat but it came out perfect. I do a lot of hard candy making so I am very familiar with sugars changes as it cooks and I really think that helped make the caramel sauce. I wish I could eat it with a spoon it is sop delish. I had some sauce leftover so I am thinking of making a caramel ice cream to use it as I think it would really add a delish flavor.
Now the browned butter frosting…… well I raved about the cake and the caramel sauce but ummmmmm ok here we go. I really hated the buttercream frosting. I normally love buttercream and use it often but ALL I taste is the butter. It is like a mouthful of butter if you are Paula deen you will love this but for me it was too much! That is shocking as I am a butter user to an extreme. I use butter for everything and so for the taste to be to strong for me shocked me. I would make this cake again and maybe use it in a trifle with whipped cream flavored with the caramel sauce or even with a regular butttercream but I ate one bite and that was it. My daughter loved it and wanted more but I had no desire to eat anymore.
Here is the caramel sauce in a glass jar to cool. You can see the spoon thru the caramely glaze.
To see the complete recipe go to http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/ from Shuna Fish Lydon of Eggbeater http://eggbeater.typepad.com/Also Hosting is (http://culinarycuriosity.blogspot.com/),Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), Jenny of Foray into Food (http://forayintofood.blogspot.com/).For the alternative bakers go to http://glutenagogo.blogspot.com/ for more help.
BTW am I the only person who thinks this would be a awesome tattoo?
Monday, November 24, 2008
My MIL picked the turkey out it is a 25 lb monster that just barely fits in the fridge to thaw! So here is the menu-
Breakfast overnight french toast with awesome bacon from my sweet butcher
lunch will probably be light with snacks set out as
dinner is Butter basted Turkey with cranberry sauce, stuffing, brussel sprouts if I can find some, salad and creme brulee for dessert. Oh I forgot rolls and I think that is it but I may add to it as I tend to over think things
Breakfast Homemade cinnamon rolls and a cheese ham quiche in case they need a non sugar option - sometimes I forget I am diabetic, but man are these good
lunch Left over turkey in sandwiches and also some potato salad just to add a new taste
dinner is my all day pasta sauce with garlic bread made with crusty french bread that if I have time I will bake if I don't have time to make bread then hello supermarket bakery. I am debating the dessert with this so if you have an idea drop me a line and let me know.
I think I have everything I need as the stores are scary right now. I went to the big box store and parked so far I almost should walk from home, ok not quite but nearly!
Breakfast people can do as they wish
lunch will most likely be at either rib crib, several peoples fav place, or Goldie's the makers of AWSOME burgers.
dinner BYE BYE drive safe see you soon
So it shouldn't be to bad as long as I prep well as several things need to be ready to go in advance ie creme brule and cinnamon rolls and so as long as I don't go insane all will be well.
Saturday, November 22, 2008
Mom: "they hatch from eggs"
Son: "so eggs are BABY CHICKENS!!!!" said with great horror
Mom: "umm kind of yes they are" said very nervously
Son: "Well that is grossss
Mom: " Yes but the chicks never grow into babies so they never are hurt
Son: Well they sure are DEEELIcous" he said his eyes wide
This happened a few days ago and I was nervous wondering if this was the day he says "no more meat". I also didn't want him to feel that it is bad to eat meat as I want him open to idea as he is young and don't want him to feel it is mean if he likes to eat meat. He now seems obsessed knowing which animals come from eggs and which are live born. He was wondering what tiger eggs would look like. :) There is no recipe today just the thought that kids are by far the funniest animal there is.
Friday, November 21, 2008
Thursday, November 20, 2008
I have a very large family gathering happening next week so I am trying to get the renovations on the house done and the house clean and the prep work for cooking for 20 people all done before next wednesday! Wanna help? No really you can come(please)! Anyway, yesterday I plastered the walls in the hallway- we are going for a textured look- and today I need to do the final coat and then I can mark another item off the list of to do's. The hardest part about plastering the walls is my 3 yr old reallly reallllllly wants to help. That can be problematic. But you are wondering ummmmm, isn't this a FOOD blog. Yes, yes it is.
I needed something that would take care of itself on the stove yesterday and so I made 15 bean cajun soup with hammocks. I used a bag of 15 bean soup and just followed what the bag said to do, can of tomatoes, juice of a lemon and the seasoning that came with the beans. It was good and better then I expected but the star was the corn bread. It was perfect sweet cornbread. I am not a fan of cornbread but this I could NOT stop munching on. I got it from recipezarr and really only changed the fat to decrease it as there was a lot of oil and butter in it. My hubby always slathers it with butter no matter how much I use. I didn't use any extra butter but found it had plenty in it.
1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons oil
1 tablespoon honey
2 eggs, beaten
1 1/4 cups milk
Preheat oven to 350º.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Add the oil, honey, eggs, and milk.
Pour into a greased 8-inch square pan.
Bake for 35 minutes.
Instead of an 8 in pan I used a cast iron skillet- after the pan is hot add 3 Tablespoons butter and let melt. then pour the ready mix on top of the butter and it is delish. You can do the same thing with any dish you are using preheat it and drop the butter in, this gives it a wonderful crunch and also makes any pan nonstick.
I will have the menu for next week up tomorrow if anyone is curious.
Monday, November 10, 2008
I did see this yummy soup on http://jenyu.net/blog/2008/11/08/test-drive/ and it looks so yummy I figured I would just link to it as her pictures are always amazing.
have a great week - see you soon :)
Saturday, November 8, 2008
So I just invented the rating system it goes from 0 for dirty or gross for whatever reason I explain to 5 Stars for super awesome. I may change this as I go mainly because I doubt anyone is going to care how I rate restaurants but I hope you like this new feature as I am sure it will be back and next time I will take pictures. It was the end of a VERY long day and I just had a brain fart and forgot my camera till it was to late.
Friday, November 7, 2008
1 cup butter
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
½ cup boiling water
1 cup milk
2 1/2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, baking powder and salt. Set aside.
Add the cocoa to the half cup boiling water and let cool for a few minutes and add milk.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk mixture, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/2 cup butter
1/4 cup unsweetened cocoa powder measure then sift
1 tablespoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
Thursday, November 6, 2008
Please don't give up on me as tomorrow I am making chocolate cupcakes and I think they will be delish.
Wednesday, November 5, 2008
Tuesday, November 4, 2008
I also am celebrating getting my name changed, after 13 yrs of marriage I finally am legally name change married. I must confess I do feel different now. My name was the only part of "me" that was left and now it is gone, but that is ok because the married me is a adequate person with very sweet kids and a warm cozy house. Life is good so I guess that makes me a very fortunate person. I can't complain so on to why my house is cozy and warm ....... (nice segway no?)
The bread is rising and the oven has a Dutch Baby bubbling away to high sides and sweet tastes.
I love dutch baby because it is all the yummy of crepes or pancakes without the hassle of standing their flipping when their is laundry to do. The flat base is a great place for strawberries, peaches and cream or even a slightly roasted till soft apple with cinnamon sugar. I am a strawberry preserves kinda person that is my favorite topping.
2 Tablespoon butter
1 1/2 c milk
dash of salt or 1/4 teaspoon
1 cup flour
1 teaspoon sugar optional
If I am using a sweet topping I tend not to add sugar to it so it isn't to sweet.
preheat oven and pan to 375 degrees
I use a heavy cast iron pan but you can use something else if you prefer. once the pan is hot put butter in pan in the oven it will melt and while it is getting hot
mix all other ingredients in a bowl. Once the pan is hot and the butter is melter pour the thin batter in the pot and put in the oven and turn the oven down to 350 degrees cook 10 minutes and then turn the oven down to 325 degrees for 20 minutes till done. add topping of your choice and dig in. yummmmmmmmmmmmm I love this meal it is one of my top 10 favorite cold weather lunches yes, not breakfast I am usually running the kids to school and they prefer cereal in the morning. So this is a yummy treat for me and my 3 yr old at lunchtime.
Oh, there goes the timer. Have a great day to all :)
Friday, October 31, 2008
Thursday, October 30, 2008
When using sourdough starter you always want to use "fed"sourdough. To feed it, approximately 12 hrs before you want to use it add 1 cup flour and 3/4 c warm water and stir. You will notice as the starter is eating the fresh flour lovely big bubbles appear and you know everything is good to go. I usually feed mine before bed as I use it the next morning for pancakes or a loaf of bread.
3/4 cup water
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons yeast
1Add ingredients in order giving.
2Bake on "basic" bread setting.
I prefer to use medium dark setting as it gives it a crisper crust like San Francisco Sourdough has. This is one of my favorite breads as it has a much deeper flavor then plain white. I love to toast it and put peanut butter on it, it gets all warm and drippy.
I hope you like it.
BTW my sourdough that is hand mixed is very different and still isn't coming out the way I want but once I get it perfected I shall post it then.
Tuesday, October 28, 2008
Monday, October 27, 2008
1 package flavored gelatin, such as Jell-O brand I used cherry. Sugar free jello is fine too!
6 packages unflavored gelatin
3/4 cup water
5-6 candy molds, depending on the size of the cavities in the mold
1. Prepare candy molds by spraying with nonstick cooking spray.
2. Combine unflavored gelatin, flavored gelatin, and cold water in a small saucepan. Stir until well mixed.
3. Place saucepan on stove over medium heat. Continue stirring while mixture heats up and becomes liquid.
4. Once mixture is fully liquid, remove from heat and pour into prepared molds.
5. Allow to cool slightly, then place in freezer for 10 minutes to solidify.
6. Once solid, remove carefully from molds, and enjoy!
Sunday, October 26, 2008
1 c four
3/4 c water
stir and let sit for a few days. after 3 days add another cup flour and more water and stir. The next day remove half and add fresh flour and water stir well. It may separate and that is fine. as it is colder it may take a few more days to achieve that "smell" that is so distinctive.It took me a full 2 weeks for it to ferment. Every few days stir and remove one cup - throw it away and add 1 c flour and 3/4 c water for great help on starters you can go to http://blog.kingarthurflour.com/ and they have great pictures too.
Come back tomorrow and I will have sourdough for your bread machine. I know a lot of people are interested in bread machine bread especially around this time of year as the weather cools.
Saturday, October 25, 2008
Have a great weekend
Thursday, October 23, 2008
2 (8 ounce) packages cream cheese
3/4 cup sugar, divided
1 teaspoon vanilla or half a pod
1 cup fresh pumpkin but canned is fine
3/4 teaspoon ground cinnamon I freshly grated this
1/4 teaspoon ground nutmeg I freshly grated this as well
Tuesday, October 21, 2008
Roasted Pumpkin Seeds
Remove seeds from your pumpkin with a sturdy spoon. Rinse off any pulp from the inside of the pumpkin. It may be easier to use a colander to rinse the pulp from the seeds so that the water can drain into the sink.
Soak the seeds in lightly salted water for 2 hours
Pat the seeds dry with a paper towel. Heat the oven to 250 degrees F.
Saute the 2 cups of pumpkin seeds in a skillet or a large pan. Stir them with 2 tbs. of butter, or 1 1/2 tbs. of olive or peanut oil. Add 1 tsp. of salt into the mixture. Continue to stir the seeds, butter or oil and salt for 3 minutes.
Place your pumpkin seeds on a cookie sheet. Spread the seeds out in one layer so that they can roast evenly.
Roast the pumpkin seeds in the oven for 30 minutes. Bake them for another 15 minutes if necessary, or until they are golden brown. Cool the pumpkin seeds on a paper towel or on a rack before eating them.
While still warm you can season with paprika or added salt or whatever sounds good to you. You can wait until the seeds are cool if you prefer.
Put them in a pretty jar and you have a pretty, cheap and delioucious gift!
*New Dad has been married to my mom for 12 yrs I like him more then the word stepfather as it sounds kinda cinderellie but I can't call him Dad as I had a dad and I liked him a lot but sometimes when we talk I call him just dad cause I like the new dad too.<3
Monday, October 20, 2008
We had some wonderful friends and in fact we often went to visit them on our travels. I was best friends withone special family that had 2 girls (in fact one of them married my brother!) but the other one I fell out of touch with about 8 years ago. We never had a fight we just got busy - she got married had 5 ! kids and got divorced, I married and had 2 kids and life just made it hard to connect. BUT yesterday saw her for the first time in 8 years. We had been talking online for a couple of weeks and finally we saw each other face to face. It had been so long and yet it seemed like yesterday. I think that is the mark of a deep friendship time didn't even matter, it was like we were 17 again and it was amazing!
I wanted to bring a treat for her but was unsure what she loved now so I went with something any kid likes my classic suckers that i have blogged about before.I made grape as I wanted a neutral flavor as all her kids are under the age of ten (!). Next time am making her brownies but really this post is less about tasty treats and more about the wonders of friendship. I hope you don't mind this as I didn't have a recipe attached but I was so happy to have rediscovered a good friend that I figured you wouldn't mind a trip down memory lane.
Tomorrow a recipe shall appear so have a healthy and happy night
1/2 cup walnuts
1/4 cup butter
In a large mixing bowl combine oats, coconut,dates/fruit and nuts.
In a small sauce pan, melt butter over medium-low heat.
Add corn syrup, flour, brown sugar, cinnamon & honey; stir to combine.
Increase heat to medium& stir occasionally.
Meanwhile spray a 13x9 baking pan with non-stick spray.
Measure out a sheet of foil large enough to cover pan.
spray foil with non-stick spray& set aside.
Cook corn syrup mixture until it comes to a full boil; let boil for one minute.
Remove from heat& pour over oat mixture.
Stir to combine (mixture will be very stiff).
Transfer mixture into prepared pan.
Cover with prepared foil & PRESS FIRMLY.
You want the mixture to be as compact as possible.
I've used a small cutting board to help press the mixture firmly& evenly (don't be afraid to stand on it!). If you don't press firmly enough it won't hold together well.
When mixture is as firm & even as you would like, remove foil & let mixture cool.
Cut into bars. take about half the pan and break it up into a bowl.
to the bowl add
6 oz chocolate chips- bittersweet is nice
2 cups raisins
6 oz coconut
1 cup chopped walnuts
mix well and enjoy!
Hope you like it!
Thursday, October 16, 2008
Wednesday, October 15, 2008
Tuesday, October 14, 2008
Monday, October 13, 2008
Uh Uh, we have a problem. It is 5 pm the hubby will be home in 10 min and dinner is no where near ready. That is because I have no idea what to cook. I am so busy this week, I am designing a website for ordering cookies and treats for home delivery and it is sucking all my creative juices. I notice as I wander the Internet daily it seems to be in the air this month as I am not the only one in this quandry. I can't even order pizza as that is the plan for tomorrow so....... I love my butcher shop as they cut and marinate chicken breasts in yummy flavors. I have a tequila lime marinated chicken breast in my fridge so thanks to my butcher man at least i have a starting point. Today this is a blog about nothing but the fact it is about nothing :) man, that is a sad sentence but thanks for your listening at least I have a place to start! I will be back tomorrow with something great - I hope. :)
Saturday, October 11, 2008
Friday, October 10, 2008
3/4 cup flour
3/4 cup beer
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt
You can use spears or slices whatever you prefer. Dry your pickles on paper towels
Mix dry ingredients.
Add wet and mix well If it seems thick add a little more beer
Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
Dip in a thick ranch and ahhh enjoy the weirdness.
Lawyer sis is in surgery today, it is her first surgery EVER! Hope all is well sis I love ya!
Thursday, October 9, 2008
The bottom half is a yummy thick chili type stew and the top is a cornbread with cheese and green chilies. On a scale of 1-10 Hubby gave it an 8 and I gave it a 9 so I say I will make this again.
Preheat oven at 350 degrees
1 lb ground buffalo or ground beef if you prefer
½ yellow pepper
1 small onion
2 cloves garlic
1 can corn with peppers in it “fiesta corn” drained
1 can tomatoes with the juice
½ pkg of chili seasoning you can make your own if you prefer use about 1/8 cup
That is it for the bottom.
Cook your meat and add the onion chopped small and the garlic grated. Cook until tender add the chili seasoning and stir well. Add the corn and tomatoes, if you buy whole tomatoes just crush them and throw them in. turn off the stove and pat the mixture flat to get ready to add the topping.
1 c up cornmeal
1 cup AP flour
¼ teaspoon salt
4 teaspoons baking powder
1 cup milk
4 tablespoons melted butter
1 handful (about a cup) of Mexican mix cheese or just use cheddar or whatever melty light flavor cheese you have
1 can green chilies (little can)
Mix the dry and add the wet then add the cheese and chilies and you are done, just pour the cornbread mix over the bottom stew and pop into oven for 30 minutes.
It is a nice warm and easy dinner that is very filling. As long as you use an oven safe pan to make the chili stew you won’t need to dirty another pan.
I hope you like it as much as we did.
Tuesday, October 7, 2008
Regular Rice Crispe treat recipe
Monday, October 6, 2008
http://www.recipezaar.com/329255">Here is the link to my pancakes that I submitted to recipezarr today! I have been unable to find a quick and simple sourdough recipe that didn’t require an overnight rest. When I want a pancake I want it NOW!! So I tried a few different recipes that I didn’t like and mixed a bit and boom perfection. It’s light and fluffy with a sourdough breadish taste. I really like this as it uses the cup of starter you throw away when you do your feeding and I hate to waste it. I will be trying a few different things with the sourdough starter. These were so good they were eaten before I could get a picture! I hope you like it.
Sunday, October 5, 2008
Friday, October 3, 2008
1 1/2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
Put all dry ingredients together and make a well in the center, add the wet ingredients.
The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
Pour a small amount of batter (approx 1/8 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.
You can use whatever you like as a sauce. We are a aunt Jemima house. The melted butter has added such a nice flavor that you really won’t need more butter!
Thursday, October 2, 2008
Wednesday, October 1, 2008
1 1/2 lbs ground round
1 1/2 cup catsup
1/2 teaspoon salt
4 tablespoons sugar
4 tablespoons vinegar
4 tablespoons Worcestershire sauce
1 small onion
Cook meat and drain any fat off then add onion and cook till onion is soft
Monday, September 29, 2008
Tear off a small piece and make a circle with the dough or make a ball and stick your finger thru the middle, it makes a rustic doughnut. The oil need to be hot about 375 degrees and deep enough the dough doesn’t touch the bottom, at least 2 inches. Drop in the oil carefully and after just a minute it will be brown on ready to turn over turn it over and in about a minute take out and put on a paper towel to drain. It isn’t super sweet as it isn’t a sweet dough but if you want sweet just sprinkle with powdered sugar or server with jam, I like strawberry preserves personally.
Completely Perfect Failsafe bread machine white bread
1 cup water (about 90 degrees)
3 cups white bread flour I use ap flour
1 tablespoon dry milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
2 teaspoons fast rise yeast
Place ingredients in your bread machine according to manufacturer's instruction and bake as directed.
This recipe is from recipezarr.com and the woman who wrote it used it in the 1993 Oregon State Fair and won 1st place. I know you were thinking it would be grammas’’ recipe but this is it almost perfect replica and only makes a 1 lb loaf instead of 4 loaves and enough fry bread for 10 people!