tag:blogger.com,1999:blog-332502582024-03-13T08:48:59.756-07:00Cooking With The Scarf SistersMrs. Machttp://www.blogger.com/profile/06644129213141875138noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-33250258.post-45570767025697012882014-06-03T14:58:00.000-07:002014-06-03T14:58:36.535-07:00Pickled Dilly Beans<br />
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<a href="http://3.bp.blogspot.com/-xiXytK81LhM/U45DOGnRwMI/AAAAAAAAIsE/5T0tzJh8TzY/s1600/dilly+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xiXytK81LhM/U45DOGnRwMI/AAAAAAAAIsE/5T0tzJh8TzY/s1600/dilly+beans.jpg" height="320" width="181" /></a></div>
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Total Time: <span class="duration" id="total_time">15 min<span class="value-title" title="PT15M"></span></span><br />
<div class="timesub">
Prep Time: <span class="preptime" id="prep_time">10 min<span class="value-title" title="PT10M"></span></span></div>
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<tr><td> </td><td>.</td><td style="padding-left: 10px;"> </td><td> </td><td style="padding-left: 10px;"><br />
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Nutritional Information<br /><span>(per serving)</span></div>
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<tr><td>Calories</td><td align="right" class="calories"><strong>27</strong></td></tr>
<tr><td>Total Fat</td><td align="right"><strong>0</strong></td></tr>
<tr><td class="sub">Saturated Fat</td><td align="right">--</td></tr>
<tr><td>Cholesterol</td><td align="right"><strong>0</strong></td></tr>
<tr><td>Sodium</td><td align="right">422mg</td></tr>
<tr><td>Total Carbohydrate</td><td align="right">5g</td></tr>
<tr><td class="sub">Dietary Fiber</td><td align="right">2g</td></tr>
<tr><td class="sub">Sugars</td><td align="right">--</td></tr>
<tr><td>Protein</td><td align="right">1g</td></tr>
<tr><td style="border-image: none; border: currentColor;">Calcium</td><td align="right" style="border-image: none; border: currentColor;">--</td></tr>
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<strong>Ingredients</strong><br />
<ul>
<li class="ingredient"><span class="amount"> 1 </span> <span class="unit"> bunch(es) </span> <span class="name">fresh dill</span> </li>
<li class="ingredient"><span class="amount"> 2 </span> <span class="unit"> clove(s) </span> <span class="name">garlic</span>, peeled </li>
<li class="ingredient"><span class="amount"> 1 </span> <span class="unit"> teaspoon(s) </span> <span class="name">yellow mustard seeds</span> </li>
<li class="ingredient"><span class="amount"> 1 </span> <span class="unit"> teaspoon(s) </span> <span class="name">dill seeds</span> </li>
<li class="ingredient"><span class="amount"> 1/4 </span> <span class="unit"> teaspoon(s) </span> <span class="name">cayenne pepper</span> </li>
<li class="ingredient"><span class="amount"> 1 </span> <span class="unit"> pound(s) </span> <span class="name">green beans</span>, ends trimmed </li>
<li class="ingredient"><span class="amount"> 1 1/3</span> <span class="unit"> cup(s) </span> <span class="name">cider vinegar</span> </li>
<li class="ingredient"><span class="amount"> 1 1/3</span> <span class="unit"> cup(s) </span> <span class="name">water</span> </li>
<li class="ingredient"><span class="amount"> 2 </span> <span class="unit"> tablespoon(s) </span> <span class="name">kosher salt</span> </li>
<li class="ingredient"><span class="amount"> 1 </span> <span class="unit"> tablespoon(s) </span> <span class="name">sugar</span> </li>
</ul>
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<div class="header">
<strong>Directions</strong></div>
<ol class="directions instructions">
<li>Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.</li>
<li>In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.</li>
<li>Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.</li>
</ol>
Pathttp://www.blogger.com/profile/03458110831930610293noreply@blogger.com1tag:blogger.com,1999:blog-33250258.post-23834882048601309072013-12-11T11:17:00.002-08:002013-12-11T11:19:16.706-08:00Sauerkraut & Sausage Casserole<span data-ft="{"tn":"K"}" data-reactid=".r[2o3en].[1][3][1]{comment10152060305411690_11836679}.[0].{right}.[0].{left}.[0].[0].[0][3]"><span data-reactid=".r[2o3en].[1][3][1]{comment10152060305411690_11836679}.[0].{right}.[0].{left}.[0].[0].[0][3].[0]"><span data-reactid=".r[2o3en].[1][3][1]{comment10152060305411690_11836679}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[0]">Mashed potatoes...skin on, mix in sauerkraut, place in casserole....top with lots of sliced brats, then top that with tomato purre, (sp?!) top that with lots of grated cheese.....Dutch melters are good here as the rest of the flavours are strong.....top that with sliced almonds. 350 for 30 to 40 mins, and the cheese is melted and golden brown.....mmmmm comfort food. From Rebecca King</span></span></span><br />
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<br />Mrs. Machttp://www.blogger.com/profile/06644129213141875138noreply@blogger.com1tag:blogger.com,1999:blog-33250258.post-21078143051187097082013-10-23T10:02:00.002-07:002013-10-23T10:02:53.281-07:00Eggs Benedict Casserole<div class="separator" style="clear: both; text-align: center;">
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This is the Eggs Benedict Casserole I prepared at the Scarf Sisters Reunion in Canadaigua New York this year. Feeds a crowd!<br />
<br />
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}" style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; font-weight: normal; line-height: 14px; margin: 0px 0px 5px; padding: 0px; word-break: break-word; word-wrap: break-word;">
<span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="color: #333333; font-size: 13px; line-height: 1.38;"><br /><br />Eggs Benedict Casserole<br /><br />Original recipe makes 1 9x13-inch casserole<br />cooking spray<br />8 large eggs<br />2 cups milk<br />3 green onions, chopped<br />1 teaspoon onion powder<br />1 teaspoon salt<br />3/4 pound Canadian bacon, cut into 1/2-inch dice<br />6 English muffins, cut into 1/2-inch dice<br />1/2 teaspoon paprika<br />1 (.9 ounce) package hollandaise sauce mix<br />1 cup milk<br />1/4 cup margarine<br />Check All Add to Shopping List<br />Directions<br /><br />Spray 9x13-inch baking dish with cooking spray.<br />Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.<br />Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.<br />Preheat the oven to 375 degrees F (190 degrees C).<br />Sprinkle casserole with paprika; cover with aluminum foil.<br />Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.<br /><br />Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.</span></h5>
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<span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="color: #333333; font-size: 13px; line-height: 1.38;"><br /></span></div>
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<span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="font-size: 13px; line-height: 1.38;"><span style="color: red;">Note: this can be prepared over night and baked in the morning. I did not do this, I prepared it the morning it was served, it really takes very little time to put together.</span></span></div>
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Pathttp://www.blogger.com/profile/03458110831930610293noreply@blogger.com1tag:blogger.com,1999:blog-33250258.post-70041840784115147802013-09-14T15:22:00.000-07:002013-09-14T15:22:08.099-07:00Lemon Yogurt CakeMy daughter's neighbor brought this cake to her and her family right after the birth of their third child...I was fortunate enough to be on board helping with the two older children that day and had chance to marvel in the lemony goodness......<br />
<br />
I think it was Trish who asked for the recipe so here goes....I changed it slightly by using butter instead of vegetable oil....but other than that, followed it exactly.<br />
<br />
Ingredients<br />
1 1/2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
1 cup plain whole-milk yogurt<br />
1 1/3 cups sugar, divided<br />
3 extra-large eggs<br />
2 teaspoons grated lemon zest (2 lemons)<br />
1/2 teaspoon pure vanilla extract<br />
1/2 cup vegetable oil (I used 1/2 cup butter)<br />
1/3 cup freshly squeezed lemon juice<br />
<br />
For the glaze:<br />
1 cup confectioners' sugar<br />
2 tablespoons freshly squeezed lemon juice<br />
<br />
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.<br />
<br />
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.<br />
<br />
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.<br />
<br />
When the cake is done, allow it to cool in the pan for 10 minutes. Remove from the pan, and carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.<br />
<br />
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.<br />
<br />
This recipe is from Ina Garten.
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donnahttp://www.blogger.com/profile/05964493445511234263noreply@blogger.com6tag:blogger.com,1999:blog-33250258.post-4559297526091047512013-08-24T16:12:00.001-07:002013-08-24T19:47:58.094-07:00Feta and Chive Sour Cream Biscuits<h3 class="post-title entry-title" itemprop="name" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 14px; margin: 0.75em 0px 0px; position: relative;">
I was looking for a recipe on Pinterest for biscuits with Sour Cream...I had a little left over that I wanted to use up. I also had a bit of left over Feta Cheese. This sounded like it would do the trick! They were so delicious...and will stay in my recipe file! Enjoy!</h3>
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<h3 class="post-title entry-title" itemprop="name" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 14px; margin: 0.75em 0px 0px; position: relative;">
feta and chive sour cream biscuits</h3>
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<u style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-weight: bold;">Feta and Chive Sour Cream Biscuits</u><span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;"> (from </span><a href="http://joythebaker.com/2012/12/feta-and-chive-sour-cream-scones/" style="background-color: white; color: #6fa8dc; font-family: 'Trebuchet MS', Trebuchet, sans-serif; text-decoration: none;">Joy the Baker</a><span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">)</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">makes 12 biscuits</span><br />
<br style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;" />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">you'll need:</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">3 cups AP flour</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1 tablespoon sugar</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">2 1/2 teaspoon baking powder</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1/2 teaspoon salt</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1/4 teaspoon cracked black pepper</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">3/4 cup unsalted butter, cold and cut into cubes</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1 egg, beaten</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">3 tablespoons cold water</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">3/4 sour cream, cold</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1/3 cup chopped chives</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">3/4 cup feta cheese, crumbled</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">1 egg beaten for egg wash</span><br />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">sea salt, cracked black pepper, and smoked paprika for topping</span><br />
<br style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;" />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.</span><br />
<br style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;" />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper. Cut in butter using your fingers or a pastry cutter until mixture is coarse and crumbly. In another bowl, combine egg, sour cream, and water. Add to flour mixture, stirring just enough to form a soft, shaggy dough. Add the chives and feta. Use your hands to knead dough in the bowl 8-12 times, until it comes together.</span><br />
<br style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;" />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">Pat out dough to a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2x2 inch squares. Reshape and roll dough to create more biscuits with leftover scraps. Place on prepared baking sheets.</span><br />
<br style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;" />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">Brush with egg wash and sprinkle with salt, pepper, and paprika.</span><br />
<br style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;" />
<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">Bake for about 15 minutes, or until tops are golden brown. Serve warm!</span></div>
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<span style="background-color: white; color: #7f7f7f; font-family: 'Trebuchet MS', Trebuchet, sans-serif;">I can't seem to get rid of the "pin it" from pinterest....just ignore!</span></div>
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Pathttp://www.blogger.com/profile/03458110831930610293noreply@blogger.com3tag:blogger.com,1999:blog-33250258.post-20309205445387320262013-04-29T14:40:00.000-07:002013-04-29T14:40:15.963-07:00Soft Gingersnap Molasses Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZhZDHcxDYRI/UX7kMjXRNCI/AAAAAAAAHPM/Iz4K7NxiraE/s1600/m+cookies+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ZhZDHcxDYRI/UX7kMjXRNCI/AAAAAAAAHPM/Iz4K7NxiraE/s400/m+cookies+006.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Ingredients</b><br />
3 cups all purpose flour<br />
1 teaspoon baking soda<br />
2 teaspoons ground ginger<br />
1 1/4 teaspoon ground cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon salt<br />
3/4 cup (1 stick plus 5 Tablespoons) unsalted butter room temp.<br />
3/4 cup brown sugar<br />
1/3 cup dark molasses<br />
1 egg room temp<br />
2 teaspoons vanilla<br />
1/3 cup granulated sugar- for rolling (I did not use)<br />
1 cup butterscotch chips or white chocolate, or semi-sweet or peanut butter chips<br />
<b><br /></b>
<b>Method</b><br />
1. In large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well.<br />
2. Slowly add the dry ingredients to the wet on low speed. Do not over mix. Cover mixed dough with foil and chill for 4 hours or over night.<br />
3. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1 inch balls and roll in granulated sugar ( I omitted the sugar). Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown - cookies will be puffy and still appear soft in the middle. Remove from the oven and, if using any variety of flavor chips, immediately press 5-7 chips into the center of each cookie.<br />
4. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.<br />
Store in an airtight container at room temp for up to 1 week.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jVbKP9_Ucsc/UX7kOeAw27I/AAAAAAAAHPU/O1RmepwitN0/s1600/m+cookies+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-jVbKP9_Ucsc/UX7kOeAw27I/AAAAAAAAHPU/O1RmepwitN0/s400/m+cookies+007.JPG" width="285" /></a></div>
<br />Pathttp://www.blogger.com/profile/03458110831930610293noreply@blogger.com0tag:blogger.com,1999:blog-33250258.post-1089278794070689352013-01-05T02:40:00.000-08:002013-01-05T03:10:56.592-08:00Chicken CurryI made this dish from a recipe in the original <a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_40.cfm">White House Cookbook, 1887 edition</a>. Here's the link .. it's written a little old fashioned, but you can figure it out easily enough. I used bone in chicken breasts instead of a whole chicken because that's what we had in the freezer; the ingredients have been highlighted. <br />
<br />
<a href="http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=whit&PageNum=97">Chicken Curry Recipe link</a><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://2.bp.blogspot.com/-W4WBfOcYhes/UOf9M_LIavI/AAAAAAAAFMI/FxOnlZOudX8/s1600/chicken+curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://lh3.ggpht.com/-W4WBfOcYhes/UOf9M_LIavI/AAAAAAAAFMI/FxOnlZOudX8/s1600/chicken+curry.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our version of Chicken Curry</td></tr>
</tbody></table>
<i>Recipes from this book are written with ingredients and instructions written together. This one calls for you to use a</i> <b>1-1/2 to 2 pound chicken</b> <i>(ready cut portions from the store were not an option for the home cook in 1887). I had that weight in bone in breasts so that's what was used.</i> Wash well and put it into a stew-pan with sufficient water to cover it; boil it closely covered, until tender; add a large <b>teaspoonful of salt</b>, and cook a few minutes longer; then remove from the fire, take out the chicken, pour the liquor into a bowl<i> (I strained this and had approx. 4 cups</i>) and set it one side <i>(aside)</i>. Now cut up into the stew-pan <b>two small onions</b>, and fry them with a <b>piece of butter as large as an egg</b> <i>(don't you love this measurement ;) ... </i>as soon as the onions are brown, skim them out and put in the chicken <i>(I shredded and de-boned mine); </i>fry for three or four minutes; next sprinkle over <b>two teaspoonfuls of Curry Powder <i>(use your own blend or to taste)</i></b>. Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a <b>tablespoon of sifted flour</b> made thin with a little water; lastly, stir in <b>a beaten yolk of egg</b> (<i>I forgot to add the beaten egg yolk .. but instead added/used 2 tablespoons flour/water), and it is done. Towards the end of the cooking I threw in some frozen sugar peas for our veggie and served over boiled rice. This was fun to decipher and there were NO leftovers! Very tasty. </i><br />
<br />Mrs. Machttp://www.blogger.com/profile/06644129213141875138noreply@blogger.com1tag:blogger.com,1999:blog-33250258.post-36097550175363445442012-12-30T18:13:00.003-08:002012-12-30T18:29:13.755-08:00Chocolate Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-HtVtv7X554g/UOD0pR8s_FI/AAAAAAAAC28/I4KeZqE8GhQ/s1600/chocolate+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-HtVtv7X554g/UOD0pR8s_FI/AAAAAAAAC28/I4KeZqE8GhQ/s320/chocolate+pie.jpg" width="320" /></a></div>
<address>
1 (9 inch) deep dish pie crust, baked</address>
<address>
1 1/2 cups sugar</address>
<address>
5 tablespoons cocoa</address>
<address>
4 tablespoons all-purpose flour</address>
<address>
1 (12 ounce) can evaporated milk</address>
<address>
4 egg yolks</address>
<address>
2 teaspoons vanilla flavoring</address>
<address>
4 tablespoons butter or margarine or 1/2 stick</address>
<address>
</address>
<address>
Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.</address>
<address>
<a href="http://thesouthernladycooks.com/2012/02/11/sweet-chocolate-pie/dscn7078/" rel="attachment wp-att-7159"><img alt="" class="aligncenter size-medium wp-image-7159" height="374" src="http://southernlady64.files.wordpress.com/2012/02/dscn7078.jpg?w=500&h=374" title="Sweet Chocolate Pie" width="500" /></a></address>
<address>
Meringue for chocolate pie.</address>
<address>
</address>
<address>
4 egg whites</address>
<address>
2 tablespoons sugar</address>
<address>
</address>
<address>
Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily</address>
<address>
</address>
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Trishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com2tag:blogger.com,1999:blog-33250258.post-72794579233410395732012-10-25T06:14:00.002-07:002012-10-25T13:40:43.415-07:00Pig Lickin' Good Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cjgL9XGEcvI/UIk672fNl9I/AAAAAAAACm8/_Dz3Eiyygk8/s1600/704140pig+lickin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cjgL9XGEcvI/UIk672fNl9I/AAAAAAAACm8/_Dz3Eiyygk8/s1600/704140pig+lickin.jpg" /></a></div>
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<h3 style="background-color: #fdfce3; color: #84262e; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 20px; font-weight: normal; line-height: 19px; margin: 10px 0px; padding: 0px;">
Ingredients</h3>
<div style="background-color: #fdfce3; font-family: Arial, Verdana, Helvetica, sans-serif; font-size: 14px; line-height: 19px; padding: 0px 0px 10px;">
1 box yellow butter cake mix<br />
1 c. vegetable oil<br />
4 eggs<br />
1 (11 oz.) can mandarin oranges with juice<br />
1 (9 oz.) container Cool-Whip<br />
1 lg. box vanilla pudding<br />
1 can crushed pineapple (drained)</div>
<h3 style="background-color: #fdfce3; color: #84262e; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 20px; font-weight: normal; line-height: 19px; margin: 10px 0px; padding: 0px;">
Directions</h3>
<div style="background-color: #fdfce3; font-family: Arial, Verdana, Helvetica, sans-serif; font-size: 14px; line-height: 19px; padding: 0px 0px 10px;">
Preheat oven to 350 degrees. Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes on highest speed then reduce speed to lowest setting and and beat for 1 minute. Pour batter into 3 greased and floured 9" round... or 9x13" cake pans. Bake at 350 degrees for 25 minutes. Cool in pans for 10 minutes, remove layers and cool completely. Combine Cool Whip, dry pudding and pineapple. Beat for 2 minutes at medium speed. Let stand 5 minutes or until mixture is to spreading consistency. Spread pineapple mixture between layers and on top and sides of cake. Chill for at least 2 hours before serving. Store in refrigerator.</div>
</div>
Trishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com5tag:blogger.com,1999:blog-33250258.post-6479742376204461852012-10-03T08:52:00.003-07:002012-10-03T13:13:54.552-07:00Lofthouse Sugar Cookies with Easy Buttercream Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<a href="http://1.bp.blogspot.com/-VKEthuzI2oo/UGxeyAiuBtI/AAAAAAAACk4/rYd4ETfODRc/s1600/medium.1007cookiea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="296" src="http://1.bp.blogspot.com/-VKEthuzI2oo/UGxeyAiuBtI/AAAAAAAACk4/rYd4ETfODRc/s400/medium.1007cookiea.jpg" width="400" /></a></div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="margin: 0px; padding: 0px;">Yield 5 to 6 dozen</span></div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="margin: 0px; padding: 0px;">Prep Time</span>: 25 minutes | <span style="margin: 0px; padding: 0px;">Bake Time</span>: 7 minutes</div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="margin: 0px; padding: 0px; text-decoration: underline;">For the Cookies</span>:<br />
6 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
½ teaspoon salt<br />
1 cup unsalted butter, at room temperature<br />
2 cups granulated sugar<br />
3 eggs<br />
2 teaspoons vanilla extract<br />
1½ cups sour cream</div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="margin: 0px; padding: 0px; text-decoration: underline;">For the Easy Buttercream Frosting</span>:<br />
1 cup unsalted butter, room temperature<br />
1 teaspoon vanilla extract<br />
4 cups powdered sugar<br />
Pinch of salt<br />
6 tablespoons heavy cream</div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.</div>
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2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.</div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.</div>
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4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.</div>
<div style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
5. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.</div>
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6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.</div>
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7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.</div>
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Trishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com3tag:blogger.com,1999:blog-33250258.post-20192283488694778182012-04-01T12:16:00.000-07:002012-12-28T20:39:12.663-08:00Baked Beans*(<i>I can my own Boston baked beans .. and then doctor them up using this recipe.</i>)<br />
<br />
1 30 oz can pork and beans*<br />
3 strips bacon, cut in 1/2 inch pieces<br />
1/4 cup brown sugar<br />
1/4 cup molassas<br />
1/4 cup ketchup<br />
1 Tablespoon chopped green onion (you can used dehydrated onion .. or 1/4 cup chopped fresh onion)<br />
salt and pepper (just a little)<br />
<br />
Mix together in a 1-1/2 quart casserole dish. Bake at 350F about 1-1/2 hours until thick and dark.Mrs. Machttp://www.blogger.com/profile/06644129213141875138noreply@blogger.com1tag:blogger.com,1999:blog-33250258.post-50051148228255154042012-04-01T12:07:00.001-07:002012-04-01T16:01:16.719-07:00Sean's PotatoesThis potato recipe has been served with our Easter dinner since I married my hubby 31 years ago. His mom cut the recipe out of the paper .. and my oldest son became her biggest fan of the dish (everybody loves it). When he went off to the Army and missed 8 years worth of holidays, we started calling it 'Sean's Potatoes.' It's a bit decadent ... but here goes:<br />
<br />
8-10 medium sized potatoes (russets or Yukon gold). <br />
2 cups sour cream<br />
3 cups grated sharp cheddar (reserve one cup)<br />
1/4 cup butter<br />
1/2 cup chopped green onions<br />
salt and pepper<br />
<br />
Boil potatoes with skins on until <b><u>barely tender</u></b> and chill in refrigerator. Peel and shred/grate on box grater using the large holes. You need about 8-10 cups; put into a large mixing bowl.<br />
Melt butter and cheese; stir in sour cream. Add to potatoes with green onions. Salt and pepper to taste. Pour into a 9x13 baking pan. Top with reserved cheese. Cover with foil and bake 30 minutes @350F. Remove foil and bake additional 14-20 minutes until browned on top. <br />
<br />Mrs. Machttp://www.blogger.com/profile/06644129213141875138noreply@blogger.com5tag:blogger.com,1999:blog-33250258.post-3114063825154038222011-10-17T13:57:00.001-07:002011-10-17T13:57:11.072-07:00Potato Keilbasa Chowder• 1/2 ring Smoked Sausage (I use Kowalski)<br />
• 1 medium onion, chopped<br />
• 1/4 cup butter or margarine<br />
• 1/4 cup all-purpose flour<br />
• 1/2 teaspoon salt<br />
• 1/8 teaspoon ground black pepper<br />
• 1 (15.25 ounce) can whole kernel corn, drained<br />
• 4 cups soy milk<br />
• 2 cups cubed potatoes, cooked, drained<br />
• Chopped parsley (optional)<br />
• Shredded Cheddar cheese (optional)<br />
<br />
Cut sausage into 1/2 inch cubes.<br />
<br />
Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute. <br />
<br />
Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil. <br />
<br />
Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat throughMargiehttp://www.blogger.com/profile/00110651946602849853noreply@blogger.com3tag:blogger.com,1999:blog-33250258.post-54611087547095154822011-10-17T13:56:00.001-07:002011-10-17T13:56:38.300-07:00Stuffed Pepper SoupI was going to make this at the Sister Weekend but I made too much other stuff :)<br />
<br />
This is SOOOO good! AND easy!!<br />
<br />
<br />
1 pound Lean Ground Beef (I used ground turkey)<br />
1 whole Small Onion Chopped<br />
2 whole Large Green Peppers, Chopped<br />
2 cans 14 Ounce Cans Beef Broth<br />
1 28 ounce jar of your favorite spaghetti sauce<br />
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)<br />
1 cup Cooked Rice (I will use brown rice)<br />
1 1/2 tsp worcestershire sauce<br />
<br />
<br />
Preparation Instructions<br />
<br />
In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.<br />
<br />
In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combineMargiehttp://www.blogger.com/profile/00110651946602849853noreply@blogger.com3tag:blogger.com,1999:blog-33250258.post-79216554568130388282011-10-17T13:55:00.001-07:002011-10-17T13:55:17.642-07:00Ham RollsThese are ALWAYS a favorite! even people (like me) who hate olives love these! I've tried making them without olives... they were gross!<br />
<br />
1 pkg. Azteca super size flour tortillas<br />
2 (8 oz.) cream cheese<br />
1/3 c. Mayo<br />
2 tbsp. green onions, chopped<br />
1/4 c. black olives, chopped<br />
1 lb polish ham sliced thin<br />
<br />
Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.Margiehttp://www.blogger.com/profile/00110651946602849853noreply@blogger.com0tag:blogger.com,1999:blog-33250258.post-19435366875335037372011-10-17T13:54:00.000-07:002011-10-17T13:54:28.838-07:00Pioneer Woman Salsa1 can (28 Ounce) Whole Tomatoes With Juice (I usually drain quite a bit out)<br />
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)<br />
1/4 cup Chopped Onion<br />
1 clove Garlic, Minced<br />
1 whole Jalapeno, Quartered And Sliced Thin<br />
1/4 teaspoon Ground Cumin<br />
1/2 cup Cilantro (more To Taste!)<br />
1/2 whole Lime Juice<br />
<br />
<br />
Preparation Instructions<br />
<br />
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.<br />
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.<br />
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachosMargiehttp://www.blogger.com/profile/00110651946602849853noreply@blogger.com0tag:blogger.com,1999:blog-33250258.post-10456311202617466842011-10-17T13:51:00.001-07:002011-10-17T13:51:33.974-07:00Balsamic VinegaretteI never really buy salad dressing, especially not Balsamic Vinegarette because they always have too much sugar or corn syrup. THIS is what we have... on hand... always...<br />
<br />
Balsamic Vinegarette<br />
<br />
1t Sugar<br />
1t Salt<br />
1t ground pepper<br />
1t ground mustard<br />
1 clove of garlic, minced<br />
1/3 cup balsamic vinegar<br />
2/3 cup olive oil<br />
<br />
Measure Vinegar & add spices. SHAKE WELL! Add Oil. Shake some more!Margiehttp://www.blogger.com/profile/00110651946602849853noreply@blogger.com0tag:blogger.com,1999:blog-33250258.post-51070841042432234472011-10-17T13:50:00.000-07:002011-10-17T13:50:06.449-07:00Banana BreadI got this recipe from Sara... it's my new go-to banana bread!<br />
<br />
Banana Bread <br />
<br />
1 cup mashed bananas<br />
1 cup sour cream<br />
1/4 cup butter<br />
1 1/3 cups white sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
Directions<br />
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.<br />
<br />
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.<br />
<br />
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.Margiehttp://www.blogger.com/profile/00110651946602849853noreply@blogger.com1tag:blogger.com,1999:blog-33250258.post-18416896682963102192011-09-28T12:30:00.000-07:002011-09-28T12:44:59.083-07:00Light Oat Bread<a href="http://4.bp.blogspot.com/-ZgTfvhPUmlU/ToN4JBKa6wI/AAAAAAAAB4A/K_noT3Drrrk/s1600/2008_10_02-OatBread2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-ZgTfvhPUmlU/ToN4JBKa6wI/AAAAAAAAB4A/K_noT3Drrrk/s400/2008_10_02-OatBread2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657497653233773314" /></a><br />1 1/4 C warm water<br />2 Tbsp margarine-I used butter<br />1 tsp salt<br />3 C flour...I used 1&1/2c.whole wheat flour and 1&1/2c.unbleached flour.<br />1/2 C rolled oats<br />2 Tbsp brown sugar<br />1 1/2 tsp yeast<br />Add all to bread machine in order recommended by your machine's manufacturer. Set to regular light setting.<br /><br />I added the water, yeast and sugar to the pan first and let them sit while I got everything else out.<br />Check on the dough for the first 10 minutes, it needs to be clearing the walls of the bread machine and start to look dry (not sticky). Add more flour, a very little at a time, if you need to.<br />I chose to use the bread machine for mixing and the first rise only (dough cycle), took it out at that point and flattened it into a rectangle (on floured surface) about as wide as my bread pan, rolled it up, tucked the ends under and let it rise in the bread pan until it crested the top of the pan by about 1"-approx 25 minutes. I baked it at 350 degrees for 30 minutes.<br />If you don't have a bread machine you can surely make it by hand.<br /><br /><em>I haven't officially tried this but plan on it this weekend</em>Trishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com2tag:blogger.com,1999:blog-33250258.post-5006129024174463722011-05-20T18:00:00.000-07:002011-05-20T18:02:15.200-07:00Blueberry Scones with Lemon Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UQIC83VkaHw/TdcKnsPhq4I/AAAAAAAAFas/Xli_0pIKGCM/s1600/scones+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" j8="true" src="http://4.bp.blogspot.com/-UQIC83VkaHw/TdcKnsPhq4I/AAAAAAAAFas/Xli_0pIKGCM/s320/scones+003.JPG" width="320" /></a></div><strong>Scones:</strong><br />
2 cups flour<br />
1 Tablespoon baking powder<br />
1/2 teaspoon salt<br />
2 Tablespoons sugar<br />
5 Tablespoons unsalted butter, cold, cut in chunks<br />
1 Cup heavy cream -add a little more if dry<br />
1 Cup blueberries<br />
Preheat oven to 400 degrees.<br />
Sift together flour, baking powder, salt and sugar. Cut the butter in till crumbly. Pour in cream. Fold together then fold in blueberries. Press dough into a circle about 8 inches and cut into 8 pie shaped wedges. Place on ungreased cookie sheet - I sprayed with a non stick spray- brush the tops with cream and bake for 15 - 20 minutes<br />
Optional...Although the recipe doesn't call for it, I added about 2 tablespoons of lemon rind to the dough mixture.<br />
<br />
<strong>Lemon Glaze</strong><br />
1/2 cup freshly squeezed lemon juice<br />
2 cups confectioners sugar<br />
zest of 1 lemon<br />
1 Tablespoon unsalted butter<br />
Mix lemon juice and sugar till sugar dissolves. Add zest and butter. Microwave for a minute till lumps dissolve and butter melts. Drizzle over top of scones. Let set a few minutes before serving.<br />
<br />
Note: Although you may be tempted to use bottled lemon juice, but using a real lemon makes a big difference!<br />
<br />
<em>Recipe courtesy of <span id="goog_504708258"></span><a href="http://www.marislittlecorner.blogspot.com/">Mari</a> <span id="goog_504708259"></span>and her daughter Heather.</em>Pathttp://www.blogger.com/profile/03458110831930610293noreply@blogger.com6tag:blogger.com,1999:blog-33250258.post-60492695537452319362011-04-27T15:49:00.000-07:002011-04-28T05:31:07.786-07:00Spicy Scones<a href="http://2.bp.blogspot.com/-2um95QM4Spo/TbierSNqqDI/AAAAAAAABwY/MTLNaObJH10/s1600/scones.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 140px; height: 140px;" src="http://2.bp.blogspot.com/-2um95QM4Spo/TbierSNqqDI/AAAAAAAABwY/MTLNaObJH10/s400/scones.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5600400603095935026" /></a><br />Ingredients<br />1 cup all-purpose flour<br />1 cup whole wheat flour<br />1/4 cup white sugar<br />4 teaspoons baking powder<br />1 1/2 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1/2 teaspoon salt<br />1/3 cup butter, chilled<br />1/2 cup currants or raisins<br />1 egg<br />2/3 cup milk<br />2 tablespoons milk<br />2 tablespoons white sugar<br />Directions<br />1.Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet. <br />2.Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center. <br />3.In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough. <br />4.Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges. <br />5.Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.<br /><em>I made a glaze using Confectioners Sugar and Orange Juice then drizzled over them.</em><br />Nutritional Information <br />Amount Per Serving Calories: 174 | Total Fat: 6.1g | Cholesterol: 19mg Powered by ESHA Nutrient DatabaseTrishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com2tag:blogger.com,1999:blog-33250258.post-29481322131588068162011-03-23T14:55:00.000-07:002011-03-23T15:08:05.249-07:00Gay Nineties Chocolate Cake<i><span class="Apple-style-span" style="font-size: x-small;">In honor of my dear son's 17th birthday, I am making this chocolate cake that was/is a staple of my mother's kitchen. I don't know where it got its name. It's nothing personal. It was called Gay Nineties Chocolate Cake back in the Sixties.</span></i><br />
<div><br />
</div><div><b><u>Ingredients List</u></b></div><div>4 squares unsweetened baking chocolate</div><div>4 tablespoons butter</div><div>2 c. white sugar</div><div>1 egg</div><div>1-3/4 c. milk (or substitute coffee for part of the milk for a mocha flavor)</div><div>1 tsp. vanilla</div><div>2 c. flour</div><div>1 tsp. salt</div><div>1 tsp. baking soda</div><div><br />
</div><div><b><u>Instructions</u></b></div><div>In a double boiler over simmering water, melt the chocolate with the butter. Remove the chocolate from the heat before it is completely melted and allow the residual heat to complete the melting. Pour the chocolate into a mixer bowl and set it aside to cool a bit.</div><div><br />
</div><div>Fold the flour, salt and baking soda together in another bowl. Set aside.</div><div><br />
</div><div>To the cooled chocolate, with the mixer running on low, add the sugar and stir together. Add the egg and 1 c. of the milk. Next, add the dry ingredients and stir till moistened. Then add the rest of the milk and the vanilla and stir just until blended.</div><div><br />
</div><div>Divide the batter between two 9-inch layer cake pans prepared with shortening and circles of waxed paper or parchment laid in the bottom.</div><div><br />
</div><div>Bake cakes at 350 degrees Fahrenheit for about 20 minutes until test done. Cool on racks. Remove from pans and ice as desired.</div>Maria Stahlhttp://www.blogger.com/profile/01860866965815658652noreply@blogger.com2tag:blogger.com,1999:blog-33250258.post-87866343494239993022011-03-17T11:38:00.000-07:002011-03-18T12:04:52.910-07:00Slow Cooker Chocolate Lava Cake<a href="http://3.bp.blogspot.com/-1t8yQp4B5JU/TYJXYWb5JFI/AAAAAAAABuw/rR0sBSA4E9I/s1600/Crock%252520Pot.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 235px;" src="http://3.bp.blogspot.com/-1t8yQp4B5JU/TYJXYWb5JFI/AAAAAAAABuw/rR0sBSA4E9I/s400/Crock%252520Pot.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5585122563743884370" /></a><br />Slow Cooker Chocolate Lava Cake<br /><br />Ingredients<br />1 package devils food cake mix<br />3 eggs<br />1/3 cup vegetable oil<br />1 2/3 cups water<br />1 package Jell-O Chocolate Flavor Instant Pudding Mix<br />2 cups cold milk<br />1 bag (12 oz.) semi-sweet chocolate chips <br /><br />Directions<br />Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.<br /><br />Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.<br /><br />Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.<br /><br />Notes: For best results use a crock-pot liner so sides don't burn to your crock-pot. They sell these at Walmart in the aisle with plastic wrap and bags<br /><br />You can use just about any kind of cake mix or pudding mix or even different kinds of chips. Create anything you want with this simple recipe! <br /><br />Prep Time: 10 Min<br />Cook Time: 3 Hr<br />Total Time: 3 Hr 10 Min<br />Servings: 12Trishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com5tag:blogger.com,1999:blog-33250258.post-30971141000500668452011-01-11T15:05:00.000-08:002011-01-11T15:09:32.818-08:00Mom's Vegetarian ChiliMom says to double this recipe if you want it to make very much.<p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_j-OB2u0YBdc/TSzin1SE13I/AAAAAAAAA88/esVXz-VrV9c/s1600/Snow%2BDays%2B013.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_j-OB2u0YBdc/TSzin1SE13I/AAAAAAAAA88/esVXz-VrV9c/s320/Snow%2BDays%2B013.jpg" alt="" id="BLOGGER_PHOTO_ID_5561068813841389426" border="0" /></a><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>1/4 C thick chunky salsa</p><p>14 1/2 oz can diced tomatoes</p><p>1 15 oz can kidney beans( we use black beans sometimes)</p><p>2 tsp. chili powder</p><p>1/4 tsp garlic powder</p><p>1/4 C sour cream</p><p>1/2 C grated carrots</p><p>1/2 C chopped onions</p><p>1/2 C chopped zucchini and /or squash</p><p>Cook veggies and salsa until veggies are tender. </p><p>Add tomatoes, drained and rinsed kidney beans, chili powder and garlic powder.</p><p>Stir until well blended.</p><p>Cook until heated thoroughly, stirring occasionally.</p><p>Stir in 3/4 C of shredded cheddar cheese</p><p>Top with 1/4 C shredded cheese and sour cream.</p>Jada's Gigihttp://www.blogger.com/profile/16788954125336097153noreply@blogger.com6tag:blogger.com,1999:blog-33250258.post-58327706653947630622010-12-20T19:14:00.000-08:002010-12-22T15:04:12.388-08:00Cake That Won't Last<a href="http://2.bp.blogspot.com/_79dVBB4X5IM/TRAb1q8xCfI/AAAAAAAABm0/J9FZTiLB_ls/s1600/100_2864.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_79dVBB4X5IM/TRAb1q8xCfI/AAAAAAAABm0/J9FZTiLB_ls/s400/100_2864.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5552968949423999474" /></a><br /><em>Cake That Won't Last</em><br />3 eggs, beaten <br />3 c. flour<br />3 c. sugar<br />1 tsp. salt<br />1 tsp. soda<br />1 tsp. cinnamon<br />1 1/2 tsp. vanilla<br />1 c. canola oil<br />2 c. mashed banana's<br />1- 8 oz. can crushed pineapple (including juice)<br />3/4 c. chopped walnuts<br /><br /><em>Do not beat with mixer.</em> Mix all ingredients and stir until blended. <br />Bake in greased large bundt pan. (I used an angel food pan since my bundt pan has disappeared!)<br />Bake @ 350' for 1 1/4 hours. May be baked in 2 loaf pans for 50 minutes if you prefer. No need to ice...enjoy.Trishhttp://www.blogger.com/profile/15653217196457292626noreply@blogger.com6