tag:blogger.com,1999:blog-18759118479796844682024-02-18T23:53:12.892-08:00Love You Can EatLaurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1875911847979684468.post-37949684845979005642010-08-28T19:28:00.000-07:002010-08-28T19:31:36.002-07:00Moving!The blog migration...<br /><br /><a href="http://loveyoucaneat.wordpress.com/">Love You Can Eat has a new home.</a><br /><br /><a href="http://graceglory.wordpress.com/">Grace and Glory can now be found here.</a> It's not "finished" at this point, but neither am I, so it's a good fit.<br /><br />I've also moved (and renamed) my photo blog. <a href="http://momentsgathered.wordpress.com/">Moments Gathered can now be found here</a>.<br /><br />I hope this move is a positive thing for you, my sweet readers, as well as for me. I'm assuming that your blog readers/feeds/etc will need to be updated with the new addresses. Thank you for reading my blog(s)!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-70596213175563910132010-04-11T08:48:00.000-07:002010-04-11T09:00:12.774-07:00Protein WafflesI asked on FB this week for protein-rich breakfast foods that freeze well and can be reheated easily. My friend Becky (who has truly been my friend since back when she was my sixth grade teacher - one of my best teachers ever!) shared a recipe with me for waffles with a protein punch. <br /><br />I tried it out this morning and was amazed at how "normal" they taste! I did add a 1/2 c of flour and a teaspoon of baking powder to the second batch (me and my compulsory tweeking...) and found that they had more of a regular waffle consistency. Here's my adapted recipe.<br /><br />1/4 c butter<br />1 t vanilla<br />6 large eggs<br />1/4 c milk<br />1 c cottage cheese<br />1 c flour<br />1 t baking powder<br />1 t sugar<br /><br />Blend all ingredients in a blender just until smooth. Do not over blend.<br />Bake in a hot waffle iron.<br />If you wish, sprinkle with wheat germ, flaxseed or oats after you pour into waffle iron (I liked this the one round that I remembered it!).<br /><br />I figured up 80 grams of protein for the whole recipe. With our waffle iron, it made 12 waffles, so almost 7 grams of protein per waffle.<br /><br />Yummy waffles, and I like that they have so much more protein!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com1tag:blogger.com,1999:blog-1875911847979684468.post-81334792306014982412010-03-27T18:36:00.000-07:002010-03-27T19:05:18.909-07:00Calzones!I would love to have pictures to go with this recipes, but the flash died on our camera recently, and I just don't have enough natural light in my kitchen to get good food pictures. Maybe someday, I'll add pictures in, but for now, we'll go basic. Ready?<br /><br />I love <a href="http://loveyoucaneat.blogspot.com/2010/03/persian-bread.html">this Persian Bread recipe</a> for pizza and calzone dough, so that's where I started. If you have a favorite pizza dough, feel free to use that instead, of course.<br /><br />For filling for one recipe of dough, mix together the following:<br />2 cups mozzarella<br />2 cups cottage cheese or ricotta<br />1 t basil<br />1 t oregano<br />1 egg<br />1/2 - 1 c parmesan<br /><br />I added one pound of browned and cooled sausage to the above and mixed it all together. You could also add meat separately as desired, if you want a variety of calzone flavors. Or, if you're not into meat, just throw in some more cheese until the consistency seems right. With the pound of sausage, this made about 5 cups.<br /><br />Tonight, I actually made two recipes of dough and doubled the filling/meat. That feeds our family with a bit leftover, but I realize our family isn't "average" size, so I'm giving the single batch recipe. Anyway, I played with the assembling of the calzones a bit, and you can go one of two ways with it. <br /><br />Preheat oven to 450'<br /><br /><strong>For personal calzones</strong>, divide one recipe of dough into 10-12 balls of dough. Roll out each ball into a circle about the spread of your hand across (this is 8" for me, but it's easier to use my hand than a ruler, and if your hand is a bit bigger or smaller, I'm sure it'll work just fine).<br /><br />Place an appropriate amount of filling on each calzone. I wound up with five cups of filling for 11 balls (one batch of dough with a single recipe of filling), so I used a bit under half a cup for each calzone. Spread the filling on one half, leaving empty space around the edge for sealing. <br /><br />Use your finger to put some water on the edge of the half of the circle that you're going to fold over the topping. Fold over, making a half-circle, and seal the edges by pinching them together. <br /><br />Bake personal calzones for ~10 minutes at 450'. The crust should be golden brown.<br /><br /><strong>For larger calzones</strong> that you will cut into serving size, divide the dough into four larger balls, split the filling four ways, and seal as described above. <br /><br />Bake larger calzones for 12-14 minutes at 450'.<br /><br />Marinara sauce on the side is a nice, but not essential, option.<br /><br />Enjoy! I'd love to hear what you think if you try it.Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com2tag:blogger.com,1999:blog-1875911847979684468.post-58045757923030401992010-03-27T18:19:00.000-07:002010-03-27T18:34:19.267-07:00Persian BreadBesides making wonderful Persian Bread, this recipe is my go-to recipe when I need dough that's workable, soft, and yummy. It came to me years ago from my sister-in-love Beka, who got it from her sis, Sarah. Here's the recipe with my slight adaptations:<br /><br />Combine and set aside:<br />1/2 c warm water<br />3 T sugar<br />2 T yeast<br /><br />Other ingredients:<br />3 1/2 c flour (I often do 2 c unbleached all-purpose and 1 1/2 c wheat)<br />3/4 c warm milk<br />1/2 c butter, softened, but not melted<br />1 t salt<br /><br />Directions:<br />Combine 1 1/2 c flour with milk, butter, and salt. <br />Add yeast mixture. <br />Stir in remaining 2 c flour, one cup at a time.<br />Knead.<br />Let rise until doubled (45 - 60 min.)<br />Punch down and divide dough in half.<br />Make two flat round loaves about 6-8 inches across.<br />Place on lightly greased cookie sheet.<br />Bake at 350' for 20-25 minutes. Crust should be golden brown. <br /><br />Let cool enough to cut, then slice and slather with butter.<br /><br />For pizza dough, this makes two pizza crusts.<br />For calzones, it makes 10-12 "personal" calzones or four large calzones to be cut into pieces.Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-36364643475685879242010-03-13T13:52:00.000-08:002010-03-13T14:19:24.812-08:00Chocolate Chip Cookie Brownies from scratchI've been reading <a href="http://www.bakerella.com/thaaank-you-betty/">here</a> and <a href="http://www.tidymom.net/2009/11/chocolate-chip-cookie-brownies.html">there</a> around blog-land about making Chocolate Chip Cookie Brownies, and the thought has been haunting me. Yesterday, I decided it was time! The recipes I've seen call for using mixes, which I don't generally buy, so I made mine from scratch and thought I'd pass it on to you. <br /><br />Fair warning - this recipe has nothing low-calorie or low-fat about it!<br /><br /><strong>Chocolate Chip Cookie Dough</strong> (the classic Toll House recipe, my favorite since I was a child):<br />Cream together, adding one ingredient at a time, scraping the side of the mixer bowl often -<br />1 1/2 c butter (three sticks)<br />1 c sugar (the recipe actually says 1c +2T for this and the br. sug, I usually do a rounded cup)<br />1 c brown sugar<br />1 1/2 t vanilla<br />2 eggs<br /><br />Add and mix just until incorporated -<br />3 1/3 c flour<br />1 1/2 t baking soda<br />1 1/2 t salt<br />(I usually add the soda and salt to the estimated 1/3 c of flour and mix it up before adding it to the bowl)<br /><br />Mix in by hand -<br />12 oz bag chocolate chips<br /><br />(for cookies, bake for 8 minutes @ 350')<br /><br /><br /><strong>Brownie Batter</strong> (this is my favorite brownie recipe, many thanks to Cathy Smith for introducing us):<br /><br />Melt 2 sticks (1 cup) of butter in 9x13 pan in oven while mixing other ingredients and preheating oven to 350' <br /><br />Mix dry ingredients -<br />1 1/2 c flour<br />1 c sugar<br />6 generous T cocoa<br />2 T vanilla<br /><br />Add four eggs (I usually beat them slightly first) and the melted butter from the pan, mix.<br /><br />(for regular brownies, bake at 350' for 30 minutes. Sprinkle with choc. chips before baking or frost after baking)<br /><br />Instructions for Chocolate Chip Cookie Brownies:<br />Spread brownie batter in 9x13 pan. Plop spoonfuls of cookie dough around the pan. You only need half of the cookie dough. What you do with the rest is up to you and your conscience. :-) <em>I managed to bake the second half as chocolate chip cookie bars and freeze them for later. This act of self-control was negated by the extra brownie I ate in the middle of the night on my way back from the bathroom.</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19UkQblOZiATU4UuUwDoyl7JoVGOApQ8XPK5G0N6D_aYXMT0nJIr_By7c2rxzVuo-LflCYG7ss6aKcgVyj-TiKkaWAiRHMCw-BYpBJ24_TDtIGNH2Ei7O2xRleZUN6CmeOiYvR4ZZ9WD0/s1600-h/2010-03-12+ChocolateChipCookieBrownies+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19UkQblOZiATU4UuUwDoyl7JoVGOApQ8XPK5G0N6D_aYXMT0nJIr_By7c2rxzVuo-LflCYG7ss6aKcgVyj-TiKkaWAiRHMCw-BYpBJ24_TDtIGNH2Ei7O2xRleZUN6CmeOiYvR4ZZ9WD0/s400/2010-03-12+ChocolateChipCookieBrownies+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448244462927113506" /></a><br />Bake at 350' for 40-50 minutes. Don't overbake.<br /><br />Note: don't cut these into a certain number per person in your family unless you have better self-control than me!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR35O2lXJ-jQjYw4d648-_kg9k1ojc88QqYr9WAJnwKfZJZGK9YMh16Bu5qpWfDexB4bbAUeVBvVtRLPhoGlboLtnhlRNS8GFaE-HOfMoLJ9zvLwoQ_z1lGts8Ndar9kJXnWBl_WJZxEX/s1600-h/2010-03-13+ChocolateChipCookieBrownies+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR35O2lXJ-jQjYw4d648-_kg9k1ojc88QqYr9WAJnwKfZJZGK9YMh16Bu5qpWfDexB4bbAUeVBvVtRLPhoGlboLtnhlRNS8GFaE-HOfMoLJ9zvLwoQ_z1lGts8Ndar9kJXnWBl_WJZxEX/s400/2010-03-13+ChocolateChipCookieBrownies+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448244455446987314" /></a>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com2tag:blogger.com,1999:blog-1875911847979684468.post-9083859541405826652010-02-16T09:58:00.000-08:002010-02-16T10:57:39.482-08:00Peanut Butter Cups - Fancy Version and Simple Version!I made some peanut butter cups on Sunday with the help of Jonathan and some of the Blessings. They were very simple and imperfect. And wonderfully yummy.<br /><br />If it weren't for Jonathan, I would have not gotten any pictures taken, and I don't have pictures of all the steps. But this will give you the basic idea.<br /><br />Neccessities-<br />Mini-muffin tin and mini-muffin-tin-sized paper cups.<br />1 bag semi-sweet chocolate chips<br />1 c peanut butter<br />1/2 pound powdered sugar<br />1/2 stick butter, softened<br />1/2 t salt<br /><br />Melt the chocolate chips in the microwave or a double boiler. <br />Place the paper cups in the muffin tin. <br /><br />Drop a bit of melted chocolate into each paper cup and use a small paint brush to spread it out along the bottom and up the sides. <em>At first, I tried to get it all the way to the top, but I had to hold the cup to do so and that's difficult for arthritic hands. I decided to hold the paper cups in with two fingers on my left hand while I painted chocolate with my right. I didn't go all the way up the edge, figuring that the top layer of chocolate would meet the bottom layer and seal things up. It worked!</em><br /><br />Place the chocolate cups in the freezer to harden while you mix up the peanut butter filling.<br /><br />Cream together 1 c peanut butter, 1/2 pound powdered sugar, 1/2 stick softened butter, and 1/2 t salt.<br /><br />When the chocolate cups are hardened, remove from freezer (aren't you glad I mentioned that?!) and place a small amount of peanut butter mixture in each. The pictures below give you an idea of proportions. And show off the fact that we didn't do them perfectly!<br /><br />It would make doing the top layer of chocolate easier if you placed the cups back in the freezer for a bit first. We were too impatient for this step, but it really would be helpful.<br /><br />Reheat chocolate as needed place some on top of each cup, spreading the chocolate to the edges. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcYdbmy4t1vX-_sgg4YkF9GfMYr9fyDZrLC5mx86NX8PgRuUv5w8j7MJba-q5lsVLdAkwLAnJgGdj3-0Ho6KbQB2Am3et6wCFUJarX_V6LErlGQu4iKbuSv_LhFnC1qP-E-wyaxfOwRQY/s1600-h/2010-02-14+PeanutButterCups+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 229px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcYdbmy4t1vX-_sgg4YkF9GfMYr9fyDZrLC5mx86NX8PgRuUv5w8j7MJba-q5lsVLdAkwLAnJgGdj3-0Ho6KbQB2Am3et6wCFUJarX_V6LErlGQu4iKbuSv_LhFnC1qP-E-wyaxfOwRQY/s320/2010-02-14+PeanutButterCups+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438909107734301074" /></a> <br />If you're imperfect folks like us, you might have some peanut butter cups with peanut butter sticking out the edges. And guess what? They're still scrumptious!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmvFz7mPerDNLLHBb2pqQjEKpV67Fhu4Vz4tgqKCyAYh9jKPEkb9DU1QCzTqAHJzkRTKRH4m1xbCocBYrz8BnTr84HFQ9t3exTgEvObolf1K1cK5H_ZRUasnlWaNrg-a9voUqHoRFi-rR/s1600-h/2010-02-14+PeanutButterCups+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmvFz7mPerDNLLHBb2pqQjEKpV67Fhu4Vz4tgqKCyAYh9jKPEkb9DU1QCzTqAHJzkRTKRH4m1xbCocBYrz8BnTr84HFQ9t3exTgEvObolf1K1cK5H_ZRUasnlWaNrg-a9voUqHoRFi-rR/s320/2010-02-14+PeanutButterCups+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438909102763878322" /></a><br />You also might not have quite enough chocolate to finish all the cups. The topless ones are fabulous also!<br /><br />Even the scrapings from the bowls and spoons are terrific!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClNqZ410st2MMLle4BTADNA5UMGzw-OiBNJMMc8EhSV6NPVA0QZLZBE7Hpk7z8zUevSFSBSCxE_jq_5IpoDZoKVr0WVKVJKF-1GPLBlLmUF9J0cqIojRKvv4wn7Sb0_7zB3_lFnjJhbEk/s1600-h/2010-02-14+PeanutButterCups+009.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClNqZ410st2MMLle4BTADNA5UMGzw-OiBNJMMc8EhSV6NPVA0QZLZBE7Hpk7z8zUevSFSBSCxE_jq_5IpoDZoKVr0WVKVJKF-1GPLBlLmUF9J0cqIojRKvv4wn7Sb0_7zB3_lFnjJhbEk/s320/2010-02-14+PeanutButterCups+009.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438909096104491298" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mKMQ5gtEPF5I_JprpVRm6yvlDkHv0sJ-IsoOeESOafPgMWLvYZWDCXbmm1SY3Umt4OxKG8ntyN_4njM0zFhX3U5B_czqS2ihQGLNSVO2qXdE4R1M_PSTHnT7k9vd13g7Eqo0KxXBIphQ/s1600-h/2010-02-14+PeanutButterCups+010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mKMQ5gtEPF5I_JprpVRm6yvlDkHv0sJ-IsoOeESOafPgMWLvYZWDCXbmm1SY3Umt4OxKG8ntyN_4njM0zFhX3U5B_czqS2ihQGLNSVO2qXdE4R1M_PSTHnT7k9vd13g7Eqo0KxXBIphQ/s320/2010-02-14+PeanutButterCups+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438909087179246674" /></a><br />Ta-da! Peanut Butter Cups!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfgk3c5JYcaNAcPZz4n4iRS6co-8rbwRVbhdSwcJxwoncqCNofRVtZ_NnbN8u8ksWZvZ7EfocpL5sasCT0gPs71eG_7bJDxw8BJnKsrpMB4GTTAuYKmOOlWbpiePtxPC0vx1cpzoGwX0J/s1600-h/2010-02-14+PeanutButterCups+012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfgk3c5JYcaNAcPZz4n4iRS6co-8rbwRVbhdSwcJxwoncqCNofRVtZ_NnbN8u8ksWZvZ7EfocpL5sasCT0gPs71eG_7bJDxw8BJnKsrpMB4GTTAuYKmOOlWbpiePtxPC0vx1cpzoGwX0J/s320/2010-02-14+PeanutButterCups+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438909072852138882" /></a><br /><br />And if you like the idea, but you don't feel like making individual cups, here is a terrific recipe that I got from my friend Tonya many moons ago. These are wonderful!<br /><br />Tonya's Peanut Butter Cups in a Pan<br />1 c peanut butter<br />1 c graham cracker crumbs<br />1/2 pound butter<br />1 pound powdered sugar<br />1/2 t vanilla<br />1/2 t salt<br />12 oz. chocolate chips<br /><br />Mix all ingredients except choc. chips with mixer. Press into buttered 9x13 pan. Put in refrigerator for 2 hours to chill. Melt choc. chips, spread over peanut butter mixture. Cut into pieces <strong>before</strong> putting back into refrigerator. Chill until firm. Yum!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-38513585979377228362010-02-13T21:31:00.000-08:002010-02-13T21:31:00.380-08:00Sugar CookiesI don't have a sugar cookie recipe of "my own." Honestly, the sugar cookie recipe in my Betty Crocker cookbook is one of the few recipes I faithfully use just as it is written. As far as I can recall, it is much like the recipe we used when I was growing up, and I love these cookies. I thought it would be fun to take some pictures of the process as we prepared for <a href="http://friendsofmomidwives.blogspot.com/2010/01/annual-cookie-day-at-missouri-capitol.html">Cookie Day</a> and to share my favorite sugar cookies with you.<br /><br />First gather your ingredients with the help of some lovely ladies, if any are available. I doubled the recipe that you'll find at the bottom of the page, so the quantities in my pictures will likely seem large:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUk-a9_95-dwNRLM1w0Lv4sF6NMuvOTeFNcc6IuujS-lqcObABGFUNcpd1A0zOsjEU4cwge24HZn5SXNors5OEY5awnLOxGFTQb8zFokfU688ZtAnw2_AxZFwPsjUX74pZF9VlUDTvWgx7/s1600-h/2010-02-06+SugarCookies+01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUk-a9_95-dwNRLM1w0Lv4sF6NMuvOTeFNcc6IuujS-lqcObABGFUNcpd1A0zOsjEU4cwge24HZn5SXNors5OEY5awnLOxGFTQb8zFokfU688ZtAnw2_AxZFwPsjUX74pZF9VlUDTvWgx7/s400/2010-02-06+SugarCookies+01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435296840029156482" /></a>softened butter, powdered sugar, vanilla extract, almond extract, egg(s), flour, baking soda, cream of tartar<br /><br />Then have a "keepin' it real" moment and take a picture of the three partially used bags of powdered sugar you're going to try to finish off:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh78-Rbf7q_QX8E6HLeejB5zEe0Ur6tY7SM6_1_iCCt_hLFUpuMTje4tnRUBGRHEwskQdzPtdaiwJT5fTBWNCnEnIXqBlcST9gmQZ36R2X1vj7hasGxqGDR4stfM0CcGdSMILIoE04r5O/s1600-h/2010-02-06+SugarCookies+02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh78-Rbf7q_QX8E6HLeejB5zEe0Ur6tY7SM6_1_iCCt_hLFUpuMTje4tnRUBGRHEwskQdzPtdaiwJT5fTBWNCnEnIXqBlcST9gmQZ36R2X1vj7hasGxqGDR4stfM0CcGdSMILIoE04r5O/s400/2010-02-06+SugarCookies+02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435296836725115074" /></a><br /><br />At the wise suggestion of your husband, gather your tools:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirrxR81WvYf6_XOp-J1GU1eAm5UG8zJ55UW0GENbqlx4totAQbWyB94FgXJvFG8barbSP7abJMDWZdlLG62ThGWu7ajI9oYHRu8p9BHckJLaIg8TQnYLrqpBw-B41epZ8wd1HRLrcdrxl/s1600-h/2010-02-06+SugarCookies+03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirrxR81WvYf6_XOp-J1GU1eAm5UG8zJ55UW0GENbqlx4totAQbWyB94FgXJvFG8barbSP7abJMDWZdlLG62ThGWu7ajI9oYHRu8p9BHckJLaIg8TQnYLrqpBw-B41epZ8wd1HRLrcdrxl/s400/2010-02-06+SugarCookies+03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435296830233563842" /></a>Mixer, measuring spoon(s), broken measuring cup with handy 1/2 c mark, pitiful but still favored spatula with the melted handle, rolling pin, pastry cloth (these last two will be waiting a while, but I thought I'd include them).<br /> <br />Cream the butter and sugar till light and fluffy:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxD_0uuhEVGA01BC5f8n7vxZ_GNGzmArlYwAlmBhdf2bFuCdlVMBSWY1MUr8HYGxo_irJamwWI-17Qjbw8mjYLJ1fjrBs68cAEKquXNhYAARVdQqKNgXiyWJc47AtbkDenBnHoNgDoHTo/s1600-h/2010-02-06+SugarCookies+04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxD_0uuhEVGA01BC5f8n7vxZ_GNGzmArlYwAlmBhdf2bFuCdlVMBSWY1MUr8HYGxo_irJamwWI-17Qjbw8mjYLJ1fjrBs68cAEKquXNhYAARVdQqKNgXiyWJc47AtbkDenBnHoNgDoHTo/s400/2010-02-06+SugarCookies+04.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435301459488059634" /></a><br /><br />Remember you're doubling the recipe and add the second half of the sugar and cream until light and fluffy again:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRc_u4ryh3WOqvn1WYA48BfSSlhlEzx6cnpGI-H-Jl5TAAyWokAujDq1MIuXVcwAXZex70Szi1mdlzUYZzR2T9aJg70HGyvQxHywW3yrA-QniIZ44hBvEfVQYotQ89O9lFwHAFBf2CoakX/s1600-h/2010-02-06+SugarCookies+05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRc_u4ryh3WOqvn1WYA48BfSSlhlEzx6cnpGI-H-Jl5TAAyWokAujDq1MIuXVcwAXZex70Szi1mdlzUYZzR2T9aJg70HGyvQxHywW3yrA-QniIZ44hBvEfVQYotQ89O9lFwHAFBf2CoakX/s400/2010-02-06+SugarCookies+05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435296820132754898" /></a><br /><br />Add your egg(s), vanilla, and almond:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkYI3yweTZhP1lDD09w4PVaY40pkffN0DZUnOkv3VOoRGi92a1xsEk7sWD4QFGScDemt5s0pwGz-n8RgWCAb_VCKogwKMLjpqfssQgNAUmWfoXERos_pNA3oV1h6ynpkcJ2hF6TOlnUNH/s1600-h/2010-02-06+SugarCookies+06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkYI3yweTZhP1lDD09w4PVaY40pkffN0DZUnOkv3VOoRGi92a1xsEk7sWD4QFGScDemt5s0pwGz-n8RgWCAb_VCKogwKMLjpqfssQgNAUmWfoXERos_pNA3oV1h6ynpkcJ2hF6TOlnUNH/s400/2010-02-06+SugarCookies+06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435295499594556754" /></a><br /><br />Dump in about half your flour and get the mixer going on low:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFyg-nd9ssJyYUQvqgPW8wdVsI1ZACPP8U2klpdkWQj3tkGMtPC7zpO9m-Bfd-rNlR_TlHptnzgsPf_Ao5gpj65_hzAJpL4p1zwTrn4bjDYESSumJyyyWXaEDSL4nJ8basNtS3MqK-loS/s1600-h/2010-02-06+SugarCookies+07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFyg-nd9ssJyYUQvqgPW8wdVsI1ZACPP8U2klpdkWQj3tkGMtPC7zpO9m-Bfd-rNlR_TlHptnzgsPf_Ao5gpj65_hzAJpL4p1zwTrn4bjDYESSumJyyyWXaEDSL4nJ8basNtS3MqK-loS/s400/2010-02-06+SugarCookies+07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435295497545075682" /></a><br /><br />Mix the baking soda and cream of tartar with some of the flour:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sGrXTvvvbi6lmUiNMY1YFWWxiTsXeGFEsZPAJSWXi6Kt5cTr3RRZVbrwbuPuewij-EQlCLQQQF7MNMpUOHIF_CW5gJqa6lU1GSR9Jmz1YuHhFSOW4-i-pzabXVHN6wV864hP3amQ6a7e/s1600-h/2010-02-06+SugarCookies+08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sGrXTvvvbi6lmUiNMY1YFWWxiTsXeGFEsZPAJSWXi6Kt5cTr3RRZVbrwbuPuewij-EQlCLQQQF7MNMpUOHIF_CW5gJqa6lU1GSR9Jmz1YuHhFSOW4-i-pzabXVHN6wV864hP3amQ6a7e/s400/2010-02-06+SugarCookies+08.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435295494724570098" /></a><br /><br />And gradually finish adding the flour to the mixer:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDaEu6KoIh4_nwnI3rwe02-7fYnw_h8-_R2SNlrLBEB3YzOn1ILsjPXzKRgWxaa3yXNrT-4dMWsPJ1LSnnkRv0B5gi0Rl_JOQbpepWrpRBvMSS2BxsIvr7TNRp7GHPZGUS-MPubaexDyB/s1600-h/2010-02-06+SugarCookies+09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDaEu6KoIh4_nwnI3rwe02-7fYnw_h8-_R2SNlrLBEB3YzOn1ILsjPXzKRgWxaa3yXNrT-4dMWsPJ1LSnnkRv0B5gi0Rl_JOQbpepWrpRBvMSS2BxsIvr7TNRp7GHPZGUS-MPubaexDyB/s400/2010-02-06+SugarCookies+09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435295491895509282" /></a><br /><br />Once it's all mixed up...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEL4_g-VDMea9I7305lzBwXrBot2bhyGJVuKdQlTlcpz9_nDJlZMsxjsOH8K4qgThaAiDW8lYNyqSx-nhwI-rtN_rnKebpN4tmo-GQK1NnQXB9wT_iQlFf0psf69-P5IKLqUaAXTvbuqL/s1600-h/2010-02-06+SugarCookies+10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEL4_g-VDMea9I7305lzBwXrBot2bhyGJVuKdQlTlcpz9_nDJlZMsxjsOH8K4qgThaAiDW8lYNyqSx-nhwI-rtN_rnKebpN4tmo-GQK1NnQXB9wT_iQlFf0psf69-P5IKLqUaAXTvbuqL/s400/2010-02-06+SugarCookies+10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435295486844025650" /></a>... pop it in the refrigerator for a couple hours or until you're ready to roll it out and cut some cookies. I transferred it another bowl so that I could mix up some <a href="http://allrecipes.com/recipe/big-soft-ginger-cookies/Detail.aspx">Big Soft Ginger Cookies</a>, but you could also leave it in the mixing bowl.<br /><br />When your dough has chilled, roll it out to about a 1/4" thick and cut your cookies. We went for simple circles and hearts this time.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06NXCWYI8k9ZyNJO7QOeUQeBAuUvsec78JK78v0bgNokWegdBXaUs8VxWEFoYQirDT38mBW-3Unl-R277R1w_5_onvKe5uRm8KdnD9s7toti0-3ErjyR_ckpkjvam8C_ec3Xo57iQEAEA/s1600-h/2010-02-08+SugarCookies+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06NXCWYI8k9ZyNJO7QOeUQeBAuUvsec78JK78v0bgNokWegdBXaUs8VxWEFoYQirDT38mBW-3Unl-R277R1w_5_onvKe5uRm8KdnD9s7toti0-3ErjyR_ckpkjvam8C_ec3Xo57iQEAEA/s400/2010-02-08+SugarCookies+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437508153783822674" /></a><br />Take a picture of your adorable 2 year old, if applicable.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSId_UF2tEnLKYpKF82FcY1E1XJiO4IeH4HrJzlHBEYkdnr3mqCdpNy_akVHvQyLdWKVALkcxscCbRRXBa-67njsUwhoBx4Y7D5czNrUx0oSvM9MAPiyHaPaj9gTZVRRWaicX9q9GRXbw6/s1600-h/2010-02-08+SugarCookies+006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSId_UF2tEnLKYpKF82FcY1E1XJiO4IeH4HrJzlHBEYkdnr3mqCdpNy_akVHvQyLdWKVALkcxscCbRRXBa-67njsUwhoBx4Y7D5czNrUx0oSvM9MAPiyHaPaj9gTZVRRWaicX9q9GRXbw6/s400/2010-02-08+SugarCookies+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437508148236672866" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PcVw0DnXSpd1qAwoYB7JdzZZDKwKSV-mx0ZxHUKwBRQVaSECDlonIbiJEV4RabOZrS0iDb78ILrZtn3qkoSgozUdGigLfLKlENLQkNcrQqy-fMFtFmPATe6FZx0-_tjna6pgkM_67JXv/s1600-h/2010-02-08+SugarCookies+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PcVw0DnXSpd1qAwoYB7JdzZZDKwKSV-mx0ZxHUKwBRQVaSECDlonIbiJEV4RabOZrS0iDb78ILrZtn3qkoSgozUdGigLfLKlENLQkNcrQqy-fMFtFmPATe6FZx0-_tjna6pgkM_67JXv/s400/2010-02-08+SugarCookies+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437508147754465042" /></a><br />Bake the cookies at 375' for 7-8 minutes, or until the edges start to turn golden.<br />Let cookies cool on the pan for a few minutes, then move them to a cooling rack. Frost or ice as desired.<br /><br />I wanted to be sure that our frosting would be nice and firm so the cookies could be packaged for Cookie Day. I did some research and found that icing hardens, frosting doesn't. <a href="http://allrecipes.com/Recipe/Sugar-Cookie-Icing/Detail.aspx">This is the recipe I used for icing our cookies</a>, and it worked wonderfully.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPr4mCPwQLUVuxhvS-gbAI1DD8px8rXaUHMbaKxwHMSjfBBxwZoOCX7ewXiwwe4UREwnUhCAiev_Q9Tf85jz5DYSjjo3pZAxZJK7upqGMeEzhQAwCh_qjMuHkOChFs667SZt-MOv1uvY4/s1600-h/2010-02-08+SugarCookies+009.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPr4mCPwQLUVuxhvS-gbAI1DD8px8rXaUHMbaKxwHMSjfBBxwZoOCX7ewXiwwe4UREwnUhCAiev_Q9Tf85jz5DYSjjo3pZAxZJK7upqGMeEzhQAwCh_qjMuHkOChFs667SZt-MOv1uvY4/s400/2010-02-08+SugarCookies+009.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437508141679012914" /></a><br /><br />The Summary - for your copying and pasting pleasure:<br /><br />Sugar Cookies (from Betty Crocker's 40th Anniversary Edition Cookbook)<br />1 1/2 c powdered sugar<br />1 c butter, softened<br />1 t vanilla<br />1/2 t almond extract<br />1 egg<br />2 1/2 c flour<br />1 t baking soda<br />1 t cream of tartar<br /><br />Chill, roll out, cut.<br />Bake the cookies at 375' for 7-8 minutes, or until the edges start to turn golden.<br />Cool on rack, then frost.Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-70314293516714510842010-01-28T15:39:00.000-08:002010-01-28T16:02:21.840-08:00Fresh Bread in 5 Minutes a DayI've beeen meaning to post about one of my recent discoveries -the fresh bread in five minutes a day method. Jeff Hertzberg and Zoe Francois have written two books together: <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_sim_b_2">Artisan Bread in Five Minutes a Day</a> and <a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=wl_it_dp_o?ie=UTF8&coliid=I145K45ZVCKZZP&colid=J0N2292QI1V1">Healthy Bread in Five Minutes a Day</a>. The point is that it's very easy to mix up the dough (no kneading), you can store it in the fridge for up to two weeks, and when you want a loaf, you just pull off a hunk, shape, rise, and bake. It's super easy and the bread is yummy! <br /><br />Here's a couple of my loaves from the Master Recipe ready to bake (I actually used 1/2 wheat and 1/2 white):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mcwaQH5vKMOKZudg3u3PVohSVzFZ0t0fMGFPo1ne343qifvPhJ5OSUaKgBEUb1aF2mXMYTio6TxfAxKIghmW_zZL3h8TvfhzkXhbFSErvn_BL2iLjqnZxvsgccBYNPapZVyoORrXorv2/s1600-h/2010-01-12+ArtisanBread+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mcwaQH5vKMOKZudg3u3PVohSVzFZ0t0fMGFPo1ne343qifvPhJ5OSUaKgBEUb1aF2mXMYTio6TxfAxKIghmW_zZL3h8TvfhzkXhbFSErvn_BL2iLjqnZxvsgccBYNPapZVyoORrXorv2/s400/2010-01-12+ArtisanBread+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431944112457634386" /></a><br /><br />And because I haven't remembered to take any pictures of finished regular loves, I'm stealing one from <a href="http://growingblooms.blogspot.com/">Shawna</a>, who introduced me to this whole wonderful idea:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZ1QxE2rBGm86I1GUwDSFirOEIAA-RRq8JyyHUQxbA79-pJ_I5Ee8z-vfP_LxvPhtxm_a7kBhaAaaLv6h4Vgl1K0AqHiwBkvc0pgCuW6GI6_baSOzbTOwdEBn8EpVQHngVvb5ZVbd0yUc/s1600-h/Shawna_ArtisanBread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZ1QxE2rBGm86I1GUwDSFirOEIAA-RRq8JyyHUQxbA79-pJ_I5Ee8z-vfP_LxvPhtxm_a7kBhaAaaLv6h4Vgl1K0AqHiwBkvc0pgCuW6GI6_baSOzbTOwdEBn8EpVQHngVvb5ZVbd0yUc/s400/Shawna_ArtisanBread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431944777384478738" /></a><br /><br />You can probably check out the books from the library for lots of ideas (I have <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_sim_b_2">Artisan Bread</a> checked out right now and am loving the easy variety!), but here's the "Master Recipe" (explanation copied from an email):<br /><br />1 1/2 Tablespoons Yeast<br />1 1/2 Tablespoons Kosher Salt (or1 T regular salt)<br />6 1/2 Cups UNBLEACHED All Purpose Flour... See More<br />3 Cups Warm Water<br />A little cornmeal (not added to the mix -- used when you take some dough out and form it) or parchment paper.<br /><br />Mix everything in a large container -- you mix it in the same container you are going to store it in so you don't have a dish to wash! (The next time you make the mix, don't wash the old bits out, it will help with the sourdough taste. They say to never wash the container.) Anyway, you stir it together just until there's no dry parts. Don't over-stir.<br /><br />Then you lightly cover it (do not close it up tight) and let it rise out on your kitchen counter for 2 hours. After two hours, put it in the refrigerator. It can keep for up to 12 days in the refrigerator.<br /><br />When you want to make some bread, take a little out (see the video on how to do this) and form it (see video) and put the cornmeal on the plate and let it rise for 20 - 40 minutes. Then cut the top a little (see video) and put in oven. You should be able to make four small loaves from the mix.<br /><br />450 degrees for 30 minutes. Preheat a pizza stone. You want it as hot as possible before you put the dough on it. Use a broiler pan (I use a cast iron skillet) in the bottom of the oven and add hot water to it right when you put the dough in. You want some steam in there to make the crust hard and crunchy.<br /><br />Here are a couple of videos from the authors of the books which show the method in use -<br />Artisan Bread in 5 Minutes a Day<br /><object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/JFJZPm-_2-M&hl=en_US&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/JFJZPm-_2-M&hl=en_US&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object><br />and<br />Healthy Bread in 5 Minutes a Day<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/HSOoH686_b8&hl=en_US&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/HSOoH686_b8&hl=en_US&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />And here's a shot of some decadent Brioche with Chocolate Ganache that I made from another recipe in the book. It was amazing.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27sMqtDxujprubOLDRw6rOAr2JvOU6C0pRZM_ZNUuPselFHZI5GeCQIPiUiCXuzazoCFPjdEyo4cFRb4bfvxzhDpPi9XPky6gnOvcpIpR3aGH8-dVLf1jtjgkksoQs-DPJW8Q5bfZYIXa/s1600-h/2010-01-24+BriocheWithChocolateGanache+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27sMqtDxujprubOLDRw6rOAr2JvOU6C0pRZM_ZNUuPselFHZI5GeCQIPiUiCXuzazoCFPjdEyo4cFRb4bfvxzhDpPi9XPky6gnOvcpIpR3aGH8-dVLf1jtjgkksoQs-DPJW8Q5bfZYIXa/s400/2010-01-24+BriocheWithChocolateGanache+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431944116681532082" /></a>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com5tag:blogger.com,1999:blog-1875911847979684468.post-69476889975714943512010-01-22T12:30:00.000-08:002010-01-22T12:52:55.499-08:00National Blonde Brownie DayI've always loved blonde brownies, and just recently found out that there is a National Blonde Brownie Day - and it's today. How fun is that?!<br /><br />So here's my favorite blonde brownie recipe. Super easy, super yummy.<br /><br />1/2 c butter, melted<br />2 eggs<br />1 c sugar<br />1 c flour<br />1/2 t vanilla extract<br />1/2 t almond extract<br /><br />Mix like brownies; spray 8" square pan<br />Sprinkle sugar, nuts, or chocolate chips on top if you want.<br /><br />Bake 30 minutes @ 325'<br /><br />(today I tripled this and have it baking in a 12"x17" jelly roll pan)Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-31432331148487415142010-01-18T13:09:00.000-08:002010-01-18T14:55:39.866-08:00Beka Bread Re-visitedSince I've returned to making bread thanks to my new mixer (and to the <a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=wl_it_dp_o?ie=UTF8&coliid=I145K45ZVCKZZP&colid=J0N2292QI1V1">Artisan Bread in Five Minutes a Day</a> concept, which needs its own post), I've been wanting to see how my favorite homemade bread recipe would do in the mixer. I've <a href="http://loveyoucaneat.blogspot.com/2008/08/beka-bread-aka-honey-wheat-oatmeal.html">posted the recipe before</a>, but I thought I would post some mixer adaptations as well as pictures.<br /><br />Beka Bread ~ aka Honey-Wheat-Oatmeal Bread ~ Mixer Version<br /><br />Combine in mixer and cool to lukewarm -<br />3 c boiling water<br />2 c old fashioned oatmeal<br />(you don't need to actually use the mixer yet, but why dirty another bowl?)<br /><br />Add to oats once they are lukewarm -<br />1 c warm water<br />2T yeast<br />1 c honey<br />2 T oil<br />1 T salt<br />2 eggs<br /><br />Combine and add 4 cups flour (half wheat/half white)<br />Let the dough "sponge" 15 minutes (just cover the mixing bowl/mixer with a towel and go read blogs or something)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzca-wyxq2v-KdgKALC6wOKM3BARgvH2RsRWa0K0ZZ0-jVNdmMS23fYxFToTy11Lir7e74vKwlAWj9gRc0MLr0gmWZeV1kcevPR1luJ6dTfYFgsdZn5EQ1leloP8rgEefQ8Tcc6Qf7QoB/s1600-h/2010-01-17+Beka+Bread+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzca-wyxq2v-KdgKALC6wOKM3BARgvH2RsRWa0K0ZZ0-jVNdmMS23fYxFToTy11Lir7e74vKwlAWj9gRc0MLr0gmWZeV1kcevPR1luJ6dTfYFgsdZn5EQ1leloP8rgEefQ8Tcc6Qf7QoB/s400/2010-01-17+Beka+Bread+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428193512810630658" /></a><br /><br />Add 1 cup of flour at a time (alternate wheat and white) -- about 5 cups. Let the machine do the kneading for you until the dough is nice and elastic. This made a wetter dough than I've come up with doing it by hand, but I decided to go for it and see how it turned out. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8BGMAeCAELHISmXPUkkEiHjyuPRoaIhrHDaxxa1gzeLV4CX4vpgOgq04gTFAxnb3-ob0-imbSwgL927xg_AXVJC1gqV_EXukh2MRQKq4ao2BcIi-LxqODHab1sCSRfOpRkbzCjeldY-C/s1600-h/2010-01-17+Beka+Bread+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8BGMAeCAELHISmXPUkkEiHjyuPRoaIhrHDaxxa1gzeLV4CX4vpgOgq04gTFAxnb3-ob0-imbSwgL927xg_AXVJC1gqV_EXukh2MRQKq4ao2BcIi-LxqODHab1sCSRfOpRkbzCjeldY-C/s400/2010-01-17+Beka+Bread+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428193511372053922" /></a> <br /><br />Turn the dough out into an oiled bowl (yes, I'm longing for a glass bowl for my bread, but tupperware works!). <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mOWqHBDRD3aPq6Pxp2hfaq2nz3wU0vbJo18QKCBKCzowf9J6aW-OpHUGPee6NzoHa6nU6kHrm8krw3DkpHNurGv_YuZbXx1UgBbji8W9k8j5jYRWaGAUESwSSi7_26vNc5AY8YWZt85i/s1600-h/2010-01-17+Beka+Bread+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mOWqHBDRD3aPq6Pxp2hfaq2nz3wU0vbJo18QKCBKCzowf9J6aW-OpHUGPee6NzoHa6nU6kHrm8krw3DkpHNurGv_YuZbXx1UgBbji8W9k8j5jYRWaGAUESwSSi7_26vNc5AY8YWZt85i/s400/2010-01-17+Beka+Bread+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428193508521792946" /></a><br /><br /><br />Let rise about an hour, or until doubled. My kitchen is on the chilly side, so I turn on the oven just long enough to get it comfy-warm, then turn it off use my oven for my rising station.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRY7pOvTKQgNKc6qj0fvhzzhMsqkzea7AWL5r4hIUx1-12A1J9XQuuj5qhPzUcCTbpB02j3BpnOd1698R8L8rt_sB3rY0U3Ti0xSbcJBbIPsJruE994xuu34rvSC1WegKb14vuyDLdvB0/s1600-h/2010-01-17+Beka+Bread+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRY7pOvTKQgNKc6qj0fvhzzhMsqkzea7AWL5r4hIUx1-12A1J9XQuuj5qhPzUcCTbpB02j3BpnOd1698R8L8rt_sB3rY0U3Ti0xSbcJBbIPsJruE994xuu34rvSC1WegKb14vuyDLdvB0/s400/2010-01-17+Beka+Bread+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428214922358017506" /></a><br /><br />Form loaves - you will need to sprinkle flour on the dough and have floured hands. Like I said, it's a wet dough.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrdT8e61QtmUn-qDPInMOf-eaAK0KY8B1wbpWzLkotJj7FbyzZBqCLtevY28_N-7Iq4e3n55b0Avz6Sz5MvRSWUfG91SXXUiru1drG8YFus6fG2rzcG_AibkXA2YbrGPl8UtJdx7VQgj2/s1600-h/2010-01-17+Beka+Bread+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrdT8e61QtmUn-qDPInMOf-eaAK0KY8B1wbpWzLkotJj7FbyzZBqCLtevY28_N-7Iq4e3n55b0Avz6Sz5MvRSWUfG91SXXUiru1drG8YFus6fG2rzcG_AibkXA2YbrGPl8UtJdx7VQgj2/s400/2010-01-17+Beka+Bread+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428193502375593746" /></a><br /><br />Let rise again. This batch probably would have risen more if I'd given it a bit more time, but I was impatient!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGQvmAE6c_Fn40WeAofq5_y2NU4BcAhZi5C9zita9tmAutTNr7L58iKi4dyS7wsgT3-KlT-54ST5Yeb6S5lkfkRZ40gxydDLK7J9NnAbDz8dYyB5ycynKM91orIs6QE9RoIiA80HH1u0L/s1600-h/2010-01-17+Beka+Bread+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGQvmAE6c_Fn40WeAofq5_y2NU4BcAhZi5C9zita9tmAutTNr7L58iKi4dyS7wsgT3-KlT-54ST5Yeb6S5lkfkRZ40gxydDLK7J9NnAbDz8dYyB5ycynKM91orIs6QE9RoIiA80HH1u0L/s400/2010-01-17+Beka+Bread+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428214917117047330" /></a><br /><br />Bake @ 350' for 25-30 minutes. Let cool in pans on cooling racks before removing from pans.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfMgKYZIBh7H8q9u38PxS2wTagqMTOxj72ClgRUEmzyapkKAmieltpxJq_6v2_BcueuefC4f1tq-x7yiY00H40F2RiQzxL23P-5O3Z9qG2PyeXKon6d2F46iNFWAbM1cG1cVOV3QGqGdh/s1600-h/2010-01-17+Beka+Bread+010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfMgKYZIBh7H8q9u38PxS2wTagqMTOxj72ClgRUEmzyapkKAmieltpxJq_6v2_BcueuefC4f1tq-x7yiY00H40F2RiQzxL23P-5O3Z9qG2PyeXKon6d2F46iNFWAbM1cG1cVOV3QGqGdh/s400/2010-01-17+Beka+Bread+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428215691591278386" /></a><br /><br />Let cool so you don't smash it with your bread knife ... and enjoy!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-23872012092449443292010-01-18T12:37:00.000-08:002010-01-18T12:44:21.287-08:00Hot Chocolate MixHere's a simple and yummy hot chocolate mix. It's the one I grew up drinking, and it's still my favorite.<br />Health drink? No.<br />Comfort drink? Oh yes!<br /><br />12 cups powdered milk<br />1 large jar creamer<br />2 cups cocoa<br />4 cups sugar<br />4 cups powdered sugar. <br /><br />1/3 cup per serving, to taste<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijh3zBqV-M4Mj_cV9COwETnMH37z8g-o1jGIi_zonT-gc7VMsWiTWPIE6YX9NDfcgMey4-uxjXVjhlshqX22iErvxGKyENJl8ypdIRnkwVxdbB6D8WjC3tvmdX10PdzZljnAKjOG5pCjuW/s1600-h/2010-01-09+HotChocolateMix+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijh3zBqV-M4Mj_cV9COwETnMH37z8g-o1jGIi_zonT-gc7VMsWiTWPIE6YX9NDfcgMey4-uxjXVjhlshqX22iErvxGKyENJl8ypdIRnkwVxdbB6D8WjC3tvmdX10PdzZljnAKjOG5pCjuW/s400/2010-01-09+HotChocolateMix+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428183052102826226" /></a><br /><br />And if you're like me, you won't be able to wait until you get it in a gallon jar for storage before you make yourself a mug!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com2tag:blogger.com,1999:blog-1875911847979684468.post-37516696043489152022010-01-09T09:38:00.000-08:002010-01-09T09:39:12.867-08:00Self-Rising FlourI find it handy to have these proportions around since I don't buy SR flour and some recipes call for it:<br /><br />4c Flour <br />2T Baking Powder <br />2t SaltLaurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-88993436209260554422010-01-08T21:12:00.000-08:002010-01-09T09:49:34.096-08:00Cranberry DessertHere's a simple and scrumptious little dessert that Katie and I made yesterday. The recipe is from <a href="http://rolinger.org/blog1/">Nancy Rollinger</a>.<br /><br />George’s Cranberry Dessert<br /><br />2 cups cranberries in pie pan. <br />Sprinkle 1/3 cup sugar over. <br />Add nuts as you like. <br /><br />Whisk in bowl: <br />1 egg <br />1/2 cup sugar <br />1/2 stick butter <br />1/2 cup flour <br /><br />Pour over cranberries (I actually found that I needed to put little spoonfuls of the topping all over the top because it didn't "pour.")<br /><br />Bake 325 40 min<br /><br />Simple. Pretty. Yummy!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-69148371844812354312009-12-10T09:04:00.000-08:002009-12-10T09:36:50.013-08:00Pecan TassiesOne of my favorite Christmas treats is Pecan Tassies, which I have loved since childhood. Thanks, Mama! <br /><br />I've been experimenting with them this year, and am ready to share my recipe with you. Hope you enjoy them as much as I do.<br /><br />Pecan Tassies (makes 48 tassies in mini muffin tins)<br /><br />Dough<br />1 cup butter, softened<br />8 oz. cream cheese, softened<br />1/2 cup powdered sugar<br />2 1/2 c flour<br /><br />Cream butter, cream cheese, and sugar. Mix in flour to form soft dough.<br />Divide into 48 balls of dough. I find it easiest to divide the dough in half and form each half into a square that I cut into 24 <em>not-perfectly-equal</em> sections, then roll into balls.<br />Let dough balls chill in refrigerator for about 30 minutes (covered, so they don't dry out).<br />Smash each ball into a circle a bit larger than the mini muffin tins, then place into buttered/oiled muffin tin and push and poke as needed to form crust.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b8NzIRU-pSfi0d8v96LZp2MpHMWIUgFC-XEvkmORHqInh28GaV97L54om1t_JYOkzUr0_L_gf7uXkAewU_y97JXlhye-KwwKhJHddLiU3Fsjki4eYnlasURA2K8u5mP3j9Bh98AmRADb/s1600-h/2009-12-04+Pecan+Tassies+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b8NzIRU-pSfi0d8v96LZp2MpHMWIUgFC-XEvkmORHqInh28GaV97L54om1t_JYOkzUr0_L_gf7uXkAewU_y97JXlhye-KwwKhJHddLiU3Fsjki4eYnlasURA2K8u5mP3j9Bh98AmRADb/s400/2009-12-04+Pecan+Tassies+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413658196219916578" /></a><br />Almost done with this pan!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUKzbVZp2nOaRYkmVrC8JZV6OOu76hU6mcL3VUSlAiy8OdSHJNlsRywr8N3v8K_-TKimEfaYyfplDI_OuyBe22Oyib361xiydvypXSw13NlCsqbHp0kqAoFU6QwdKJ0BZe266rFhuObP2/s1600-h/2009-12-04+Pecan+Tassies+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUKzbVZp2nOaRYkmVrC8JZV6OOu76hU6mcL3VUSlAiy8OdSHJNlsRywr8N3v8K_-TKimEfaYyfplDI_OuyBe22Oyib361xiydvypXSw13NlCsqbHp0kqAoFU6QwdKJ0BZe266rFhuObP2/s400/2009-12-04+Pecan+Tassies+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413658196487320146" /></a><br /><br />Filling<br />Cream together:<br />1/2 cup butter<br />2/3 cup brown sugar<br />dash salt<br /><br />Stir in:<br />3/4 cup dark brown corn syrup<br />3 eggs, well beaten<br />2 cups chopped pecans<br />1 t vanilla<br /><br />Fill each tassie about 3/4 full. You <em>don't</em> want to overfill them, because when the filling gets outside the crust, it makes the whole business stick like crazy!<br /><br />Bake at 350' or until filling is set/crust is golden brown.<br /><br />Note: The following tassies are not golden brown. They were still very yummy, but they are prettier at golden brown than dark brown. On the other hand, if you don't bake them long enough, they will be very difficult to get out of the pan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9087k53qOZ42aUTXSv-_ZbCYqes8gnCBNx90SP8Rt8vIzlLwBQzYW_jN_bJpwpBEDiuknJmKu1wBVWzhsS-7Pf6rC9y5gEWK68HCl_atwe1VSXbnFWztoF45LgrD-46dyVrfWhceHfB2_/s1600-h/2009-12-04+Pecan+Tassies+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9087k53qOZ42aUTXSv-_ZbCYqes8gnCBNx90SP8Rt8vIzlLwBQzYW_jN_bJpwpBEDiuknJmKu1wBVWzhsS-7Pf6rC9y5gEWK68HCl_atwe1VSXbnFWztoF45LgrD-46dyVrfWhceHfB2_/s400/2009-12-04+Pecan+Tassies+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413658187126916706" /></a><br /><br /><em>I'm working on setting things up so that I can post a link to an easy-print recipe, but for now, here are the basics so you can at least copy and paste them easily.</em><br /><br />Pecan Tassies (makes 48 tassies in mini muffin tins)<br /><br />Dough<br />1 cup butter, softened<br />8 oz. cream cheese, softened<br />1/2 cup powdered sugar<br />2 1/2 c flour<br /><br />Cream butter, cream cheese, and sugar. Mix in flour to form soft dough.<br />Divide into 48 balls of dough. Chill, covered, for 30 minutes, then flatten and form crusts in buttered/oiled mini muffin pan.<br /><br />Filling<br />Cream together:<br />1/2 cup butter<br />2/3 cup brown sugar<br />dash salt<br /><br />Stir in:<br />3/4 cup dark brown corn syrup<br />3 eggs, well beaten<br />2 cups chopped pecans<br />1 t vanilla<br /><br />Fill each tassie about 3/4 full.<br />Bake at 350' or until filling is set/crust is golden brown.Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com1tag:blogger.com,1999:blog-1875911847979684468.post-41444685283274327812009-12-04T14:14:00.000-08:002009-12-23T07:11:09.325-08:00Creamy Ginger Chicken Soup<em>Update: After eating more of this soup, Jonathan and I agreed that I should ammend the recipe to 1/4 c butter instead of 1/2 cup. Probably the first time I've ever decided something had too much butter! At any rate, start with 1/4 cup, and add more if you feel it needs it.</em><br /><br />I had a hankering for a certain soup today... a soup I had never made or eaten, and one for which I couldn't find a recipe. Creamy, chickeny, savoury. But not Mexican-type savoury. So I made it up, and I love the way it turned out. Hope you like it!<br /><br />Laurel's Creamy Ginger Chicken Soup<br /><br />Ingredients:<br />3 lbs. chicken breasts<br />6 medium-large potatoes, peeled and diced<br />Fresh Ginger Root, minced (I used one medium size root that resulted in at least 1/2 c of minced ginger. Feel free to use more.)<br />1 medium onion, diced or minced according to your family's preference<br />5 cloves garlic<br />1/4 c butter<br />1 c white wine (I used cooking wine and honestly think that real wine would add an even better flavor. If you don't use either, add an extra cup of water)<br />1 c heavy cream<br />1 c sour cream<br />1 t salt (plus to taste)<br />1 t Garam Masala<br />Pepper to taste<br /><br />Boil 3 lbs. of boneless chicken breasts in just enough water to cover them. When cooked, set the chicken aside to cool. Run the resulting broth through a strainer to catch any little pieces. You'll need 6 cups for the soup, so save the extra or add some water to make up the difference. I felt the need to wash my soup pot before proceeding, but that step is optional. :-)<br /><br />In 6 cups of chicken broth and 1 tsp salt, boil the potatoes until just tender. Remove from heat.<br />Add the chicken, which you have cut up or pulled apart while the potatoes boiled.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWOgu3EC-4MH_PzjGFupc1wwcUGh49IRoa9l-72LFaXPqN1DXkcor8XPKa7I13GTXqo6YlZVVYAyNGn7MXx1BJNZDSzNngglbJ01NUiGrlj9eoTq91srdyCnQXstktaX0DyYq3rcORRAK/s1600-h/2009-12-04+CreamyGingerChickenSoup+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWOgu3EC-4MH_PzjGFupc1wwcUGh49IRoa9l-72LFaXPqN1DXkcor8XPKa7I13GTXqo6YlZVVYAyNGn7MXx1BJNZDSzNngglbJ01NUiGrlj9eoTq91srdyCnQXstktaX0DyYq3rcORRAK/s400/2009-12-04+CreamyGingerChickenSoup+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411517531736138658" /></a><br /><br />In 2 T of butter, saute onion until it begins to become translucent. (Add the remainder of your 1/4 c of butter to the soup pot with the potatoes and chicken.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-j026EK-hVXDJT6v7k4fZL9YAEcm15KU8jNF0l3DWkTLKDs7o4AcrTDNfKF78oR7TRqacPfdrLhNf1jhSdFRT5vPhjNg4F4QyzycAATjHsatcpJF_HW6hdKnZIkahGbkhS6R_PtJ8b7M/s1600-h/2009-12-04+CreamyGingerChickenSoup+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-j026EK-hVXDJT6v7k4fZL9YAEcm15KU8jNF0l3DWkTLKDs7o4AcrTDNfKF78oR7TRqacPfdrLhNf1jhSdFRT5vPhjNg4F4QyzycAATjHsatcpJF_HW6hdKnZIkahGbkhS6R_PtJ8b7M/s400/2009-12-04+CreamyGingerChickenSoup+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411517527203053458" /></a> <br /><br />Add ginger and garlic and saute a bit longer, add white wine and let simmer for several minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjQyUAuGhJhmOsIGXJPRf50dO2iAMzs6Ine397ACWi-loXvO8lzcqj83QoELP12ld6m7NB1LW-S1rXzHVVTgvTE9KKSaTePFXMXUbqtkz3edG0S76CDqo0nkhAIwbO-IPvMrsaZzMulJV/s1600-h/2009-12-04+CreamyGingerChickenSoup+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjQyUAuGhJhmOsIGXJPRf50dO2iAMzs6Ine397ACWi-loXvO8lzcqj83QoELP12ld6m7NB1LW-S1rXzHVVTgvTE9KKSaTePFXMXUbqtkz3edG0S76CDqo0nkhAIwbO-IPvMrsaZzMulJV/s400/2009-12-04+CreamyGingerChickenSoup+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411517528798073746" /></a><br /><br />Add the onion/ginger/garlic/wine mixture to soup pot, then stir in cream, sour cream, Garam Masala, and salt/pepper to taste. <br /><br />Warm, but do not allow to start to boil. Serve and enjoy!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDG-2VASvtXh5lyz4xw6qNSfN3KSS-8lpCP25ruKwVgYe0Dpx8kPuCaNYJXywbyVW9OEjNdi5No0iVBMRtFWMTVSBlQHuKGSKfhfbKPqOh7FZJ0jNJz4cOMQDSGpVNYQo4ndzealJ40Pbs/s1600-h/2009-12-04+CreamyGingerChickenSoup+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDG-2VASvtXh5lyz4xw6qNSfN3KSS-8lpCP25ruKwVgYe0Dpx8kPuCaNYJXywbyVW9OEjNdi5No0iVBMRtFWMTVSBlQHuKGSKfhfbKPqOh7FZJ0jNJz4cOMQDSGpVNYQo4ndzealJ40Pbs/s400/2009-12-04+CreamyGingerChickenSoup+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411517521130346306" /></a>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com4tag:blogger.com,1999:blog-1875911847979684468.post-50892213813828543752009-09-28T19:10:00.000-07:002009-12-23T07:11:09.326-08:00Butternut Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqajDRUoUSWCiJJ_RTMlBGEd3YW2LIZHE5ONDaTVldeWZ85pZmnl393omW4JEUTA6RZdHDkO7oiFvpqCBOQWKXjDpRxfsS90bqa68YOLToM53kQOjSsRi0lS5necTRauzXjmeA1tFP57M/s1600-h/2009-09-28+ButternutSoup+004x.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqajDRUoUSWCiJJ_RTMlBGEd3YW2LIZHE5ONDaTVldeWZ85pZmnl393omW4JEUTA6RZdHDkO7oiFvpqCBOQWKXjDpRxfsS90bqa68YOLToM53kQOjSsRi0lS5necTRauzXjmeA1tFP57M/s400/2009-09-28+ButternutSoup+004x.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386718741070669650" /></a><br />I love butternut squash, and last spring worked out a yummy recipe for butternut soup. Let me know if you like it as much as we do!<br /><br />2 large or 3 medium butternut squash (about 6 pounds before taking out the seeds)<br />2 medium or 1 large sweet potato<br />1/2 c butter<br />1 medium onion<br />4 cloves garlic, minced<br />2-3 T fresh grated ginger (or 1 T ground ginger)<br />4 cups chicken broth<br />1 1/2 t salt<br />1/2 t pepper<br />1 t cinnamon<br />1 t nutmeg<br />1 c heavy cream<br /><br />Cut squash in half lengthwise and scoop out the seeds. Place face down in pan with sides. Add about 1/4 inch of water and bake at 350' for 30 minutes or until squash is tender. Bake sweet potatoes at the same time (they might be done sooner).<br /><br />Melt butter in soup pot over medium heat. Saute onions until almost translucent, then add garlic fresh ginger and saute a few more minutes.<br /><br />Pour in chicken broth and bring to a simmer.<br /><br />Scoop the flesh out of the butternut squash and the sweet potato. Mash with a potato masher. If you want a smooth soup, you can also puree them. I like this particular soup with all the itty bitty chunks, so I just smash it and throw it in.<br /><br />Stir and heat thoroughly, but don't bring to a boil. Add spices (only include ground ginger if you didn't use fresh). Taste and adjust as desired.<br /><br />Just before serving, stir in cream.<br /><br />Enjoy!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com2tag:blogger.com,1999:blog-1875911847979684468.post-49928609990577558332009-01-20T20:46:00.000-08:002009-01-20T22:39:36.062-08:00Cheesy Chicken Crescent BakeToday I'm going to share with you one of our family's favorites - Cheesy Chicken Crescent Bake. The name and the basic idea came to us in all its deliciousness during the first year of our marriage from our lovely friend Tonya.<br /><br />The original recipe called for taking canned crescent roll dough, separating the triangles, placing some chicken and some cheese on each one, rolling them up individually, and using cream of chicken soup on the bottom and top of them in pan, with more cheese on top. Yum!<br /><br />However, as our family grew, I made this scrumptiousness less and less often, because filling and rolling all those individual crescents took way too much time. Laziness is the mother of invention, they say. So I turned it into a layered dish. Then, when Dad and Mom Smith moved in with us, I learned to make the sauce from scratch (MSG allergy = no "cream of" soups). And one day I got adventurous and made the crescent roll dough myself! So the whole thing has changed quite a bit, but it remains a family favorite (and, if I may be so bold, I think it's better loved from scratch than in any of its other forms).<br /><br />Enough of the talk! Let's cook!<br /><br />The Necessities:<br />Approx. 3# chicken (it can be a whole chicken, a few pounds of boneless skinless breasts, or anything in between)<br />1 stick butter<br />2/3 c flour<br />1t salt<br />1t pepper<br />1 onion, chopped<br />several cloves garlic, minced<br />5 cups both/milk combination (the broth will come from cooking the chicken breasts)<br />At least 1 pound of cheddar cheese (preferably sharp)<br />Either a couple cans of refrigerated crescent roll dough <a href="http://allrecipes.com/Recipe/Golden-Crescent-Rolls/Detail.aspx">or a batch of this fabulous crescent roll dough</a> (I suggest the latter, unless you're very short on time. Because of what we're doing with the dough, it's quite forgiving if you don't get it "just right."<br /><br />To begin, boil the chicken in just enough water to cover it.<br /><br />If you're making <a href="http://allrecipes.com/Recipe/Golden-Crescent-Rolls/Detail.aspx">crescent roll dough</a>, start that now. If not, go read your favorite blogs. Or, if you must, do something responsible!<br /><br />Once the chicken is cooked, let it cool enough so that you can handle it, then de-bone (if needed) and chop or tear it up.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmolKxwInZArl2YSJla8JJHqDIdWXWcrhyphenhyphenfh3LvPO0mHryLECEBZERLMQ4KIIHlLcgZ_afxPVOwS-UjntCbhSEMs9Q5onPVZQB55xwaeEpt2ZwvXNYeo5pCVkCqZOj0RhkZfJaDVsDGnL/s1600-h/2009_01_13_CheesyChickenCrescentBake+014.jpg"><img id="BLOGGER_PHOTO_ID_5293558841219193042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmolKxwInZArl2YSJla8JJHqDIdWXWcrhyphenhyphenfh3LvPO0mHryLECEBZERLMQ4KIIHlLcgZ_afxPVOwS-UjntCbhSEMs9Q5onPVZQB55xwaeEpt2ZwvXNYeo5pCVkCqZOj0RhkZfJaDVsDGnL/s320/2009_01_13_CheesyChickenCrescentBake+014.jpg" border="0" /></a><br /><br />Drain the broth into a measuring cup (or a half gallon jar with measurements marked on the side) and add milk to make 5 cups. If you already have 5 or more cups of broth, set some aside for another time and make room for some milk!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj_m4oNO3kkpnpC6ANj8iPB3Fu2CAeeEif2sDO5mVSpfr6r1qNtNvr-37CSYtbZxpBsxJ0tpdSTRJMgxCNd1jZO6-txiynTA_946BFz-MR7PCagwBfECL2ZMeUClVfxTazFGO72HSuPoi/s1600-h/2009_01_13_CheesyChickenCrescentBake+010.jpg"><img id="BLOGGER_PHOTO_ID_5293564018738171746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj_m4oNO3kkpnpC6ANj8iPB3Fu2CAeeEif2sDO5mVSpfr6r1qNtNvr-37CSYtbZxpBsxJ0tpdSTRJMgxCNd1jZO6-txiynTA_946BFz-MR7PCagwBfECL2ZMeUClVfxTazFGO72HSuPoi/s320/2009_01_13_CheesyChickenCrescentBake+010.jpg" border="0" /></a><br /><br />Now begin making the sauce (we'll use an adapted version of my <a href="http://loveyoucaneat.blogspot.com/2009/01/good-gravy.html">Good Gravy!</a> recipe. If you're not familiar with Good Gravy! you can find more detailed directions there.<br /><br />Melt a stick of butter in a good sized pan, then saute the chopped onion (and, once the onion's gotten started, the garlic) until translucent. Add the flour, salt, and pepper and cook to make roux.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukho91yLCIHOUOeVj1ad4EnbY2rq0h0_DEyWkF9y8tUCaIxuILmecpOE8lXCCnL2r5zVfD7Tzt7Ok3gvbgqlOyHijrIKWht84l0HJ76aALKymB0I00PAFiTiBLsZhyJT3fT4-EvBpBGcv/s1600-h/2009_01_13_CheesyChickenCrescentBake+009.jpg"><img id="BLOGGER_PHOTO_ID_5293564017215645986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukho91yLCIHOUOeVj1ad4EnbY2rq0h0_DEyWkF9y8tUCaIxuILmecpOE8lXCCnL2r5zVfD7Tzt7Ok3gvbgqlOyHijrIKWht84l0HJ76aALKymB0I00PAFiTiBLsZhyJT3fT4-EvBpBGcv/s320/2009_01_13_CheesyChickenCrescentBake+009.jpg" border="0" /></a><br /><br />Slowly add your 5 cups of liquid, stirring constantly, and continue to stir constantly until it has boiled for a minute or so. This will take ages, so you might want to employ one of your favorite kitchen assistants to stir for you. (<span class="Apple-style-span" style="FONT-STYLE: italic"><span class="Apple-style-span" style="font-size:small;">If you take a picture of said assistant, be sure you crop out any dirty ears before you post the picture online. There's keepin' it real, and then there's yucky. You've got to know where to draw the line.)</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4OyCRJ1OCVMmNWvGL1px5lJXST0F9u4ue6JszqP2cluMUvCqxUnGrq7yVL2WTMSukbsZfKvlGe6Uu0rwB1xRDxgHM2ZdXnv6r02mo3hXkIb4kHm5Sw5LjpqRwHiCgCMfNUYv4MNKIpNz/s1600-h/2009_01_13_CheesyChickenCrescentBake+012x.jpg"><img id="BLOGGER_PHOTO_ID_5293558847155035266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 304px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4OyCRJ1OCVMmNWvGL1px5lJXST0F9u4ue6JszqP2cluMUvCqxUnGrq7yVL2WTMSukbsZfKvlGe6Uu0rwB1xRDxgHM2ZdXnv6r02mo3hXkIb4kHm5Sw5LjpqRwHiCgCMfNUYv4MNKIpNz/s320/2009_01_13_CheesyChickenCrescentBake+012x.jpg" border="0" /></a><br /><br />Once the sauce is ready, it's time for assembly!<br /><br />First in the pan is a layer of sauce (about a third)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3qIkGmH3Azwn4tx-V-TEK_bet3Jb7HeLer0InBBIQei_LLnrKJlUkUDhB3FYh7WAOTQvNSKE7e2CgBtkW32C2bsf2Ur69FQzkXiB9Lq05oOBc4fPGp4wmlWtZC83huiA59lWtn_o6-uU/s1600-h/2009_01_13_CheesyChickenCrescentBake+016.jpg"><img id="BLOGGER_PHOTO_ID_5293558835598669810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3qIkGmH3Azwn4tx-V-TEK_bet3Jb7HeLer0InBBIQei_LLnrKJlUkUDhB3FYh7WAOTQvNSKE7e2CgBtkW32C2bsf2Ur69FQzkXiB9Lq05oOBc4fPGp4wmlWtZC83huiA59lWtn_o6-uU/s320/2009_01_13_CheesyChickenCrescentBake+016.jpg" border="0" /></a><br /><br />Then half of the dough, rolled out to fit the pan. Or, if you're using canned, spread out one can of crescent rolls to make a layer of dough. It's fine if the area is not completely covered.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ERAaFiaDP5ItHZE7LFE7iJLp9sRuIBH95_79DZxkFvas-wrFMVaTNbw9SLxU2HDBPDo_um8WGR6wAy_quKdf6lipo7vGAExeKvW_IoAFhzOotIvgXeC0a7FZ4L6sbOz2tqFwIQft57ON/s1600-h/2009_01_13_CheesyChickenCrescentBake+018.jpg"><img id="BLOGGER_PHOTO_ID_5293558833758215458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ERAaFiaDP5ItHZE7LFE7iJLp9sRuIBH95_79DZxkFvas-wrFMVaTNbw9SLxU2HDBPDo_um8WGR6wAy_quKdf6lipo7vGAExeKvW_IoAFhzOotIvgXeC0a7FZ4L6sbOz2tqFwIQft57ON/s320/2009_01_13_CheesyChickenCrescentBake+018.jpg" border="0" /></a><br /><br />Next comes the second third of sauce, topped by a layer of cheese<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SF4MJes0N3b65I7OK3V_3Oo93cluGLe9feU5DJBQlBJEnUGyre6dstYfthPiKR5bOFBwi5O-v2Uv7oAF9ucNR8NiJGW5P3RJ5Nim7KvRGCN7XpSS9WYNd-TxxXVDf5pypmeXV0T8Cwvx/s1600-h/2009_01_13_CheesyChickenCrescentBake+020.jpg"><img id="BLOGGER_PHOTO_ID_5293558829404966082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SF4MJes0N3b65I7OK3V_3Oo93cluGLe9feU5DJBQlBJEnUGyre6dstYfthPiKR5bOFBwi5O-v2Uv7oAF9ucNR8NiJGW5P3RJ5Nim7KvRGCN7XpSS9WYNd-TxxXVDf5pypmeXV0T8Cwvx/s320/2009_01_13_CheesyChickenCrescentBake+020.jpg" border="0" /></a><br /><br />And the chicken!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKzxhV8YarYcb7ErA_vrYBuy9M2PbE1jnvyhtjhzPg-K21ije128u-H6Gim8fejZMAoU0EQALLTU62FnFS2oSGVj8sgZ6IBi0LKAdVeewWQqFOINZRnNNMr-ngCRhG9RPYVUbrNqT628q/s1600-h/2009_01_13_CheesyChickenCrescentBake+021.jpg"><img id="BLOGGER_PHOTO_ID_5293557717999609714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKzxhV8YarYcb7ErA_vrYBuy9M2PbE1jnvyhtjhzPg-K21ije128u-H6Gim8fejZMAoU0EQALLTU62FnFS2oSGVj8sgZ6IBi0LKAdVeewWQqFOINZRnNNMr-ngCRhG9RPYVUbrNqT628q/s320/2009_01_13_CheesyChickenCrescentBake+021.jpg" border="0" /></a><br /><br />A layer of cheese<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifl-vyHFjIA3i5GP90zAWVqmem6LVlASv20A5Styx5vuVD-H32VdOtox-ugaLI3-6Hp3nn_BDTWfyqx8KTzGYMlsuG_F4tuwNpytaOFk1aLxZq_zZxhBZGmg_3-2WXZOO2Pr6FuBRX-Zgh/s1600-h/2009_01_13_CheesyChickenCrescentBake+022.jpg"><img id="BLOGGER_PHOTO_ID_5293557714065860322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifl-vyHFjIA3i5GP90zAWVqmem6LVlASv20A5Styx5vuVD-H32VdOtox-ugaLI3-6Hp3nn_BDTWfyqx8KTzGYMlsuG_F4tuwNpytaOFk1aLxZq_zZxhBZGmg_3-2WXZOO2Pr6FuBRX-Zgh/s320/2009_01_13_CheesyChickenCrescentBake+022.jpg" border="0" /></a><br /><br />The other half of the dough<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuIwmPO1m2ansouH7El31mMdNciAD46yLVE-Bvox9zLFSWKPB1LU4J9JRO78eIrZM7koIDs6_O8gno6Wm2bQdroO8zOTGq4SLealrcfOPQjjejavyEVetiMYjrynNDZ-7tHId4bdzDsr_/s1600-h/2009_01_13_CheesyChickenCrescentBake+023.jpg"><img id="BLOGGER_PHOTO_ID_5293557710832189218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuIwmPO1m2ansouH7El31mMdNciAD46yLVE-Bvox9zLFSWKPB1LU4J9JRO78eIrZM7koIDs6_O8gno6Wm2bQdroO8zOTGq4SLealrcfOPQjjejavyEVetiMYjrynNDZ-7tHId4bdzDsr_/s320/2009_01_13_CheesyChickenCrescentBake+023.jpg" border="0" /></a><br /><br />A last layer of sauce, covered by a last layer of cheese.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKj2gNxvFwlmYQQK7aMIBtifVaU_YwNH3kInMiQU_xE1Ohnr_Y76ti-Be-gUJ97Lf3En41QbuirL68m16aAzpmRypB20n39pEglHuEqIEHG5LBJO6G3947JGPkv66m3g7xJ5L4TlAJ57m/s1600-h/2009_01_13_CheesyChickenCrescentBake+026.jpg"><img id="BLOGGER_PHOTO_ID_5293557711364012226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKj2gNxvFwlmYQQK7aMIBtifVaU_YwNH3kInMiQU_xE1Ohnr_Y76ti-Be-gUJ97Lf3En41QbuirL68m16aAzpmRypB20n39pEglHuEqIEHG5LBJO6G3947JGPkv66m3g7xJ5L4TlAJ57m/s320/2009_01_13_CheesyChickenCrescentBake+026.jpg" border="0" /></a><br /><br />Bake at 350' for 30-45 minutes, or until the cheese is golden brown.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrB9o8j3Vm8aIXEQQbYq60amm2pj3C9QKmUjTGgd3CqUyVTu2sSH_7nyqYhtP6IfSqRaKb_1bJXa157yxQSLuIR6mWG6CMZ1Em74o67ENUanWr-P1BFvHjV2COPqrQ296Tw2MQjmzN-QXi/s1600-h/2009_01_13_CheesyChickenCrescentBake+027.jpg"><img id="BLOGGER_PHOTO_ID_5293557709949173586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrB9o8j3Vm8aIXEQQbYq60amm2pj3C9QKmUjTGgd3CqUyVTu2sSH_7nyqYhtP6IfSqRaKb_1bJXa157yxQSLuIR6mWG6CMZ1Em74o67ENUanWr-P1BFvHjV2COPqrQ296Tw2MQjmzN-QXi/s320/2009_01_13_CheesyChickenCrescentBake+027.jpg" border="0" /></a><br />Enjoy!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com2tag:blogger.com,1999:blog-1875911847979684468.post-50259378720153973582009-01-20T15:03:00.001-08:002009-01-20T15:46:24.144-08:00Good Gravy!Before getting to the Cheesy Chicken Crescent Bake recipe that's been brewing in my computer for a while, I'm going to share what might-be-the-first in what-might-be-a-series of posts on some of Elle's Cooking Basics.<br /><br />One of the mosts important pieces of my cooking repertoire is my gravy recipe, which I tweaked over the years until I love it. Its title on my recipe card is Good Versatile Gravy, and that pretty much sums it up. I use it in various forms, with various additions, in many of my recipes. Sausage or Bacon Gravy for Biscuits and Gravy, <a href="http://loveyoucaneat.blogspot.com/2008/08/chicken-pot-pie.html">Chicken Pot Pie</a>, Tuna and Rice, Hamburger Mushroom Gravy, etc.<br /><br />And so, here it is in its most basic form, with a few suggestions for variations at the end.<br /><br />Ingredients:<br />4T butter <br />2/3 c flour<br />1t salt<br />1t pepper<br />5 cups liquid (what liquid varies according to the use of the gravy)<br /><br />Begin by melting the butter over medium-high heat.<br /><br />Mix the flour, salt, pepper together in a bowl and add together.<br /><br />Stir the flour/butter mixture until combined, then let it cook for a bit. Really. It won't kill it (like I used to think)... it will make it better, and will make the gravy-making process much easier. Let it bubble gently for at least a minute. This is officially called <a href="http://en.wikipedia.org/wiki/Roux">roux</a>.<br /><br />Then add in your liquid slowly, stirring as you go. Generally, if you let your flour/butter cook long enough, you won't need to whisk it. But if you're not used to making gravy this way (and you're like me when I started), you might want to keep the whisk handy in case it starts to look clumpy. It helps prevent panic. <br /><br />Once you've gotten your liquid well combined with the flour mixture, keep stirring until the mixture boils, then let it boil (still stirring!) for about a minute. And voila - your Good Gravy is ready! <br /><br /><br />Suggestions for some variations on the theme:<br /><br />Saute! I almost always dice up an onion and saute it in the butter before I add flour. Depending on the use for the gravy, I might add other stuff in the saute step... garlic, celery, mushrooms, etc. When I saute, I generally add more butter. Just round it up to a 1/2 cup and you should be good. If it looks dry, add some more.<br /><br />Spices - whatever suits your fancy. Hopefully your fancy is in alignment with whatever dish you are preparing...<br /><br />Meat - Ground Beef, Chicken, Tuna... whatever works for you.<br /><br />Have fun gravying!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-24620996025253797572009-01-15T21:04:00.000-08:002009-01-15T21:06:38.040-08:00Update AlertMy Easy Enchiladas recipe has been updated with pictures - <a href="http://loveyoucaneat.blogspot.com/2008/10/easy-enchiladas.html">see</a>?Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-2492489681916287732008-12-04T08:22:00.000-08:002009-01-15T10:21:01.885-08:00Love for Babies to EatMy food blog has definitely suffered the most in the midst of our move, hasn't it?<div><br /></div><div>This morning, I answered an email from a friend asking about "baby food recipes," and decided to share my response here. I hope it's helpful.</div><div><br /></div><span class="Apple-style-span" style="font-family: arial; font-size: 13px; "><div><span class="Apple-style-span" style="font-style: italic;">Before I answer your question about baby food recipes, I can't help but throw in my $.02. Please know that it's not given in judgment of others' choices; it's just my take on the issue from my experience with our seven Blessings. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Our "goal" with each of our babies was to exclusively breastfeed them until they started popping teeth. :-) From what we understand, the body actually starts producing the enzymes that are needed to break down food at about the time that teeth come through. What a wise Creator we have! Now, for various reasons, we did not achieve this "goal" with most of our children, so I am totally understanding of when this doesn't work out. I just wanted to throw it out there for consideration. Sometimes it works great - Stephen was about 23 pounds when he broke through his first tooth at seven and a half months, and was completely Mama-fed until that point. Ellie, on the other hand, stopped nursing when she was around 5 months, and we really struggled with her nutrition for quite a while. So I try to make it my practice not to be judgmental about feeding babies - you never know what another family is dealing with!</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">That said, whenever solids are started, I have found it works best to start with simple veggies. No disrespect to those who prefer fruits first; I've just found that it's helpful to give them a taste for veggies early on. I try to hold off on the grains/cereals until later as they're harder to break down, and usually do rice and oats well before wheat.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">So... baby food recipes.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Butternut squash is one of my favorites (both for me and for babies!). It's so easy - all you do is cut the squash in half from top to bottom, scoop out the seeds, lay the halves face down on a cookie sheet/baking sheet, pour a bit of water in the pan, and bake it at 350' until fork tender (in the top part, not the space where the seeds were - that cooks much faster). After it's cooked, and cooled a bit, you scoop out the flesh. Depending on the baby's needs, you can either smash it with a fork/potato masher, or you can puree it in the blender or food processor. I like to plop it in baby-sized piles on a cookie sheet, freeze, then pop off the frozen blobs and store them in freezer bags. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Sweet potatoes are another favorite - just bake them, scoop out the flesh, process at needed. As sweet potatoes are smaller, you can choose whether you want to bake a large enough batch to necessitate freezing. As they get older, you can just take the cooked potato out of the fridge, slice off a chunk, and spoon bites off.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Avocados are wonderful baby food, but some babies don't like them. If your baby does like them, they're a terrific simple source of good nutrition. A ripe avocado needs very little processing - a spin in the blender or food processor for younger babies, mashing with a fork or simple dicing for older ones.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Spinach is great for babies, but it has a very strong flavor and might need to be mixed with something else for some babies to take it. Just steam/cook in a bit of water and puree.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">When it comes to fruit, bananas are a favorite - they're portable and easily smashed with a fork into a pureed form. Apples can be cooked in a little bit of water and then pureed, as can pears and other similar fruits.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div></span><div><span class="Apple-style-span" style="font-family: arial; font-size: 13px; "><span class="Apple-style-span" style="font-style: italic;">As you can see, I don't really have "recipes." If I can puree it (or smash it for older babies) and it's a simple food that will be easy to digest, I'll turn it into baby food!</span></span> </div><div><br /></div><div>Any additional ideas?</div>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-79854745820677248292008-10-17T16:16:00.000-07:002009-01-15T10:20:17.793-08:00Love you can Drink!<div>Ginger root is a terrific help for getting things moving in the lymphatic system. <a href="http://www.lymphnotes.com/article.php/id/151/">Here is a web page that explains how the lymphatic system works.</a> This system is extremely important in your body's work of fighting "yuck." </div><div><br /></div><div>As the weather gets cooler, I tend to start thinking more about fighting "yuck," so today I bring you some help for your lymphatic system! This tea is great either hot or cold. In cool weather I like to warm it up, in the summer it's very refreshing cold.</div><div><br /></div><div>So, especially if you feel some congestion or cold symptoms coming on, consider picking up some ginger root and green tea and helping yourself feel better. Many thanks to Dr. Mary Unger-Boyd, our fabulous chiropractor, for the recipe.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ginger/Green Tea (OOSH Juice)</span><br /></div><div><div>Boil 1 gallon water and 1/2 pound sliced ginger root. Boil lightly for 5 minutes and turn OFF heat. Add 2-6 organic green tea bags and allow to steep for 30 minutes before removing. Allow ginger to steep for an additional 1-6 hours before removing. Store in refrigerator.</div><div><br /></div><div>Sweeten with honey if you like. Kids like it mixed with juice.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ginger Bath</span></div><div>For additional assistance for your lymph system as it gets rid of yuck, try taking a ginger bath. Take a cup of the brewed tea and toss in it a nice hot bath. Soak for a half hour or so. Or, if you don't have the brewed tea handy, you can steep a 1/4 t of ground ginger in a cup of hot water for about 10 minutes then add that to the bath. Be careful, as ginger can make you quite hot... if it seems like too much, dilute!</div></div>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-55029358037083897912008-10-13T09:27:00.000-07:002010-03-24T17:45:03.356-07:00Easy EnchiladasI learned how to make enchiladas from Mrs. T., mother of one of my dearest school friends. Her enchiladas are amazing. I don't make them very often because they are pretty time and work intensive. But I had never eaten enchiladas that were as yummy, so I figured it was worth the work when I could manage it. <div><br /></div><div>And then, a couple weeks ago, I had a breakthrough. Let me tell you...</div><div><br /></div><div>We got home from some appointments and it was already close to suppertime, so I needed something quick. I had a couple pounds of ground beef that I had cooked with some chopped onion the day before. I had a large can of refried beans, and some leftover black beans. I had grated cheese, tortillas, and sour cream. So I figured we'd have burritos, which we usually put together at the table. Then I thought that it might be easier if I put them together first and maybe warmed them up in the oven (so they wouldn't fall apart).</div><div><br /></div><div>One thing led to another, and soon I was pouring some canned enchilada sauce in the bottom of a pan to keep it from sticking. I wound up pouring some more sauce over the top, and adding a layer of cheese.</div><div><br /></div><div>Lo and behold, what emerged from the oven 20-30 minutes later were enchiladas! And while I would never think of saying that my easy enchiladas are as good as Mrs. T's, my husband is not so timid, and he gave them his full stamp of approval.</div><div><br /></div><div>So here is my new Easy Enchilada recipe! This is for 20 enchiladas. If that's way too much for your gang, freeze the extras. Or you could easily cut the recipe in half.</div><div><br /></div><div><span style="FONT-STYLE: italic" class="Apple-style-span"><span style="FONT-WEIGHT: bold" class="Apple-style-span">EASY ENCHILADAS</span></span></div><div>A couple pounds of ground beef</div><div>One chopped onion (pick the size based on how much onion flavor your family like)</div><div>*Brown together over medium-high heat, drain grease</div><div><br /></div><div>*Add and heat thoroughly:</div><div>1 large can refried beans (the moisture from the refried beans, whether homemade or canned, helps make up for the fact that you're not dunking each tortilla in enchilada sauce.</div><div>1 can black beans</div><div>1 packet Taco Seasoning mix (or the equivalent of your own mix of spices - I'll admit, I cheated this time and used the mix)</div><div><br /></div><div>*Slosh a layer of enchilada sauce in the bottom of a couple of pans. <em>(Since I originally wrote this post, I've taken to using half enchilada sauce and half tomato sauce or pureed tomatoes.)</em></div><div><br /></div><div>*Take 20 8" tortillas, fill them each with:</div><div>Your best guess at 1/20th of the meat and bean filling</div><div>A generous sprinkle of grated cheddar cheese</div><div>(Those of you who like exact measurements are hating this!)</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTgG5q3nBoAQxiVFpJNa5zQDb9njP7WF4fyNPGogXmFyghG2CY0dyGY0hO8cb18mx4D_jMMh7J95M62DTdK6U6MzbzVgODlgnRHEI8qqm0kw2334R87Qy_2POFyErolnmTvTHZMQORLnl/s1600-h/2009_01_15_Enchiladas+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5291751538031205490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTgG5q3nBoAQxiVFpJNa5zQDb9njP7WF4fyNPGogXmFyghG2CY0dyGY0hO8cb18mx4D_jMMh7J95M62DTdK6U6MzbzVgODlgnRHEI8qqm0kw2334R87Qy_2POFyErolnmTvTHZMQORLnl/s320/2009_01_15_Enchiladas+002.jpg" /></a> <div><br /></div><div>*Roll up the filled tortillas as you go and place them in the sauce-sloshed pans. They serve better if you place the edge side down.</div><div><br /></div><div>*Slosh some more enchilada sauce over the top, then add a layer of cheese. The following picture is of a double recipe (40 enchiladas):</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo4hNlyoHjA9iKIfUkyHhYbUbJTl53L42jzO5zzx_LA8bGX7FAUQMzPj3HKD60wOZHfiAZXPp8_OohhrbGtRrfldIJNEVGAcmESN2CMQEUj7v0C_OsB8M02U8UC1fjp7OnDzKHcsQDLzK/s1600-h/2009_01_15_Enchiladas+003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5291751532879982466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo4hNlyoHjA9iKIfUkyHhYbUbJTl53L42jzO5zzx_LA8bGX7FAUQMzPj3HKD60wOZHfiAZXPp8_OohhrbGtRrfldIJNEVGAcmESN2CMQEUj7v0C_OsB8M02U8UC1fjp7OnDzKHcsQDLzK/s320/2009_01_15_Enchiladas+003.jpg" /></a> <div><br /></div><div>Bake at 350' for 20-30 minutes, or until the cheese and sauce are bubbly and the whole thing is starting to brown a bit. When I eventually took pictures of some of the enchilada-making process, I neglected to get a shot of the finished product. But, rest assured, folks like them well enough that they don't even know you're taking pictures of them eating!</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2Vy5yKNYQIFyIJOc1ZM3o6QvHPsgmy4S8gTiXY7gjfktJ4U9sukpP2u6p9-vQ6eAsyMiOM6A1MbqBqMzXDMZL7i5HN10qDT2_-BOT7yNdCMXE84EQe_AOLn0gXNk_TxUwg-2RN8ANgbf/s1600-h/2009_01_15_SmithDavisDinner+004.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5291751961094569634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2Vy5yKNYQIFyIJOc1ZM3o6QvHPsgmy4S8gTiXY7gjfktJ4U9sukpP2u6p9-vQ6eAsyMiOM6A1MbqBqMzXDMZL7i5HN10qDT2_-BOT7yNdCMXE84EQe_AOLn0gXNk_TxUwg-2RN8ANgbf/s320/2009_01_15_SmithDavisDinner+004.jpg" /></a><br /><div><br /></div><div>Top with sour cream, serve with salad and applesauce (or whatever paints your wagon). </div><div>Enjoy!</div><div><br /></div><div>Updated with pictures on Jan 15, 2009 </div>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com5tag:blogger.com,1999:blog-1875911847979684468.post-14195880279055811482008-09-19T08:13:00.000-07:002009-01-15T10:19:54.322-08:00Big Batch PancakesWe love pancakes around our house, and this is the recipe we've adjusted until it's big enough for our family of 9 (with a bit left over). So if you ever need to make a big batch of pancakes, here you go!<div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">Big Batch Pancakes</span></span></div><div>Stir dry ingredients in bowl:</div><div>4 cups flour (I usually use half wheat and half white unbleached)</div><div>4 T sugar</div><div>2T + 2t baking powder</div><div>1 t salt</div><div><br /></div><div>Blend together, then add to the dry ingredients:</div><div>4 eggs</div><div>4 1/2 - 5 1/2 c of milk (depending on how thick or thin you like your pancakes)</div><div>1/2 c melted butter</div><div><br /></div><div>Mix with whisk to remove big lumps, then cook on 350' griddle. </div>Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0tag:blogger.com,1999:blog-1875911847979684468.post-77144200046690096262008-09-01T20:58:00.000-07:002009-01-15T10:18:52.461-08:00Oh, the Wonder!Last week, I was thrilled to pieces when we found butternut squash at the grocery store. I have come to adore butternut squash, and I was like a little kid in my excitement. It was 90 degrees today, but I thoroughly enjoyed our squash at supper... the taste that signals the coming of autumn and lots of other lusciousness.<br /><br />Find some butternut squash and <a href="http://thepioneerwoman.com/cooking/2007/11/butternut_squash_puree_try_it_or_ill_deck_ya_/">fix it like P-Dub</a>. It is glorious!Laurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com3tag:blogger.com,1999:blog-1875911847979684468.post-85156557384769046392008-08-28T10:56:00.000-07:002009-01-15T10:20:35.541-08:00Beka Bread (aka Honey-Wheat-Oatmeal Bread)This is my beloved sis-in-law's wonderful bread recipe. It is the yummiest bread ever!<br /><br /><align="center">Beka Bread (aka Honey-Wheat-Oatmeal Bread) - makes 4 loaves</align><br /><align="left"><br />Combine and cool to lukewarm -<br />3 c boiling water<br />2 c old fashioned oatmeal<br /><br />Combine and test -<br />1 c warm water<br />2T yeast<br /><br />Add to oats once lukewarm -<br />1 c honey<br />2 T oil<br />1 T salt<br />4 egg whites<br /><br />~ combine all and add 4 cups flour (half wheat/half white)<br />~ "sponge" 15 minutes<br />~ add 1 cup of flour at a time (alternate wheat and white) -- about 5 cups<br />~ knead (about 5-8 minutes)<br />~ let rise 1 hr (double); make loaves; rise again<br />~ bake @ 350' for 25-30 minutesLaurelhttp://www.blogger.com/profile/00404082702079024341noreply@blogger.com0