tag:blogger.com,1999:blog-41807139589956193442024-03-05T05:48:28.419-08:00Bonnie's Baking BookOld-fashioned family recipes for cookies, cakes, pies, bread and more!Unknownnoreply@blogger.comBlogger871100tag:blogger.com,1999:blog-4180713958995619344.post-12277807799735867392015-08-29T17:28:00.000-07:002015-08-29T17:30:18.712-07:00A.J.'s Steak Rolls (Bread Machine)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qw3awIqT5Mgp_Qt00Szd6yFag43IVaHW-Ivr470ZN9afCNrugr3a-l-qDxsnaLCEA9Flzw0zhxFqDtyTJBnW26bqK2891JHgJQFyG2vxnipGpCDvoOXL0GLJcAyQyy1qraQTZX9dh0I/s1600/IMG_1690E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qw3awIqT5Mgp_Qt00Szd6yFag43IVaHW-Ivr470ZN9afCNrugr3a-l-qDxsnaLCEA9Flzw0zhxFqDtyTJBnW26bqK2891JHgJQFyG2vxnipGpCDvoOXL0GLJcAyQyy1qraQTZX9dh0I/s320/IMG_1690E.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i>A light roll with a crispy crust that works great for a variety of sandwich fillings. We like these as a base for steak (especially Philly cheese steak), fish or chicken sandwiches. Perfect for Po'Boys! </i></div>
<br />
<ul>
<li> 3 cups bread flour </li>
<li> 1 tablespoon active dry yeast </li>
<li> 1 tablespoon granulated sugar </li>
<li> 1 tablespoon Crisco* </li>
<li> 1 1/4 cups warm water </li>
<li> 1 1/2 teaspoons salt </li>
</ul>
<br />
Place ingredients in bread machine in the order recommended by manufacturer. Select dough setting. When cycle ends, turn the dough out onto a lightly floured surface and knead briefly.<br />
<br />
Divide the dough into six balls. Cover with a cloth or plastic wrap and let rest for 15 minutes. Form each ball into a 7” torpedo-shaped roll (they will seem thin, but don't worry—they will grow to the correct size!). Place the rolls onto a large lightly-greased or parchment-lined baking sheet; cover with a damp cloth, and place in a warm draft-free spot. Allow to rise for 1 to 1-1/2 hours or until rolls have doubled in size. <br />
<br />
Preheat the oven to 375º F. Bake rolls for 20-30 minutes until golden brown.. <br />
<br />
<br />
<br />
*Can also substitute lard or vegetable oil, but texture maybe slightly different.<br />
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<i>Use your favorite jam (raspberry and apricot are nice). These are ready in a flash and folks with a well-developed sweet tooth love them!. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8iT2tt2lDuCJ-KYQGHgaGclCAFm9oXErLC6zUR9dIkZXP4qpNGSLBMJ8upD5phH1boXx1K-iJdYPbFeb8IBx00hvXE7UFTOoqIm0VHPFyYI4V7LyjwIytCPiddfIvdEagNJTdvz8UCs/s1600/JamBars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 3em;"><img alt="Jam Bars" border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8iT2tt2lDuCJ-KYQGHgaGclCAFm9oXErLC6zUR9dIkZXP4qpNGSLBMJ8upD5phH1boXx1K-iJdYPbFeb8IBx00hvXE7UFTOoqIm0VHPFyYI4V7LyjwIytCPiddfIvdEagNJTdvz8UCs/s200/JamBars.jpg" title="Jam Bars" width="200" /></a></div>
<ul>
<li>3/4 cup flour </li>
<li> 1/2 teaspoon baking powder </li>
<li> 1/8 teaspoon salt </li>
<li> 3/4 cup quick or old-fashioned oats </li>
<li> 1/2 cup brown sugar </li>
<li> 6 tablespoons cold butter</li>
<li> 1/2 cup jam of your choice </li>
</ul>
<br />
<br />
<br />
Preheat oven to 375° F.<br />
<br />
Mix together flour, baking powder and salt. Blend in oats and brown sugar. Cut in butter with a pastry cutter (or rub between fingertips) until mixture is crumbly. <br />
<br />
Pat 2/3 of crumbly mixture into a 9x9” pan (for thicker bars, use an 8x8” pan). Spread with jam. Top with remaining crumbs and pat down lightly. <br />
<br />
Bake at 375° for about 20-25 minutes or until lightly browned. Cut into bars when cool.<br />
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<i>The semolina flour adds nice "chew" and flavor to this crust. If you don't have semolina on hand you can substitute whole wheat, or additional all-purpose or bread flour and your pizza will still be great! Pre-baking eliminates the "soggy crust" problem that often plagues home-baked pizzas. </i><br />
<br />
<div style="text-align: center;">
Makes one 16" or two 12" thin crusts </div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq11gpoO-XbaXXP28v9Q93ecs4_fdkJjrYvNNkFQp6PuIOsGbOCQfEe2uyKX_szyGNT-lLNGIwOixS5wHWqXvKVqEH2di8QkotwQCDhGuE7SUh_qzB0zCPAvz0YnC5Mh0_7FCWWVW-qgE/s1600/Pizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pizza" border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq11gpoO-XbaXXP28v9Q93ecs4_fdkJjrYvNNkFQp6PuIOsGbOCQfEe2uyKX_szyGNT-lLNGIwOixS5wHWqXvKVqEH2di8QkotwQCDhGuE7SUh_qzB0zCPAvz0YnC5Mh0_7FCWWVW-qgE/s400/Pizza2.jpg" title="Pizza" width="400" /></a></div>
<br />
<ul>
<li>1 cup water </li>
<li>2 teaspoons olive oil </li>
<li>1 teaspoon salt </li>
<li>1 tablespoon sugar </li>
<li>2 cups unbleached all-purpose or bread flour </li>
<li>3/4 cup semolina flour </li>
<li>2 teaspoons active dry yeast </li>
</ul>
<br />
Have all ingredients at room temperature and measure into bread machine pan in the order specified by manufacturer. Select dough cycle. <br />
<br />
When dough cycle has completed, move the dough to a floured board and cover with a bowl or tea towel and let rest for 15 minutes*.<br />
<b><br />PreBake Crust: </b>Preheat oven to 400 degrees F. Roll out dough to fit pan(s). Give pan a light coating of olive oil and sprinkle with a little cornmeal. Press dough into pan and bake for 10-12 minutes or until crust begins to<i> slightly</i> brown. <br />
<br />
<b>Add toppings</b> of your choice and bake for another 15-20 minutes until crust is browned and toppings are cooked through. <br />
<br />
*If you would like to delay baking the crust until later, skip the resting phase and place dough into a large oiled bowl and cover tightly with plastic wrap. Store in refrigerator until ready to bake (up to 12 hours). Punch dough down, cover and let rest outside of refrigerator for 30-45 minutes before rolling out and baking. I think the crust actually turns out better if it has been refrigerated, as it is easier to roll out and seems to have firmer texture after baking. <br />
<br />
<b>Variation: </b><br />
Add 1-2 teaspoons herbs of your choice along with dry ingredients. I like to add 1 teaspoon each of dried oregano and parsley.<br />
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</style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-30145558374162814032013-03-12T17:50:00.000-07:002013-03-12T18:03:30.850-07:00Digestive Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWO1T-rBJuElKTpNbR0pEeVXozrjsKxHykf1xpwuvwKkEiFXxzt7E79O_ywYabcZAY7cXa-f9lb1XjyLsV79DS_7iGWP_YM2URfXPrAF4XFASp6vmE0mr4OhSGql_-uqW1fn5l-BbjFw/s1600/Digestives.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: .5em; margin-left: .25em;"><img alt="Digestive Biscuits" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWO1T-rBJuElKTpNbR0pEeVXozrjsKxHykf1xpwuvwKkEiFXxzt7E79O_ywYabcZAY7cXa-f9lb1XjyLsV79DS_7iGWP_YM2URfXPrAF4XFASp6vmE0mr4OhSGql_-uqW1fn5l-BbjFw/s1600/Digestives.jpg" title="Digestive Biscuits" /></a></div>
<br />
<br />
Digestive Biscuits (named for their supposed health benefits when they were first developed back in the 1800's) are a plain, sublimely comforting cookie that I have loved since I was a little girl. My mother swore by <a href="http://www.canadianfavourites.com/Peek_Freans_Cookies_Plain_Digestive_350g_p/nabisco008.htm">Peek Freans</a>, but <a href="http://www.mcvities.com/range/digestives">McVities</a> are also excellent. They can be hard to find in the U.S., but not to worry--they are surprisingly easy to make at home! Although the texture of these biscuits is somewhat more shortbread-like than the commercial variety, these delicious biscuits are definitely an acceptable substitute. My family likes them sweet, but you can cut the sugar back to one-half cup or less if you prefer a less-sweet or savory biscuit. If you are in the mood for a more decadent treat, try dipping the tops in melted chocolate—<i>soooo</i> good! <br />
<div style="text-align: center;">
_______________________________________________________</div>
<br />
<ul>
<li>1-1/2 cups <a href="http://reviews.bobsredmill.com/product-reviews/Flours-Meals/Bob-s-Red-Mill/p/3537-Bob-s-Red-Mill-Graham-Flour.html">Graham Flour</a>*</li>
<li>1/2 cup All-Purpose Flour</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon salt**</li>
<li>1/2 cup unsalted butter</li>
<li>3/4 cup powdered sugar</li>
<li>1/4 cup milk</li>
<li>Decorative sugar crystals, optional</li>
</ul>
<br />
Preheat oven to 350°F.<br />
<br />
Combine flour, baking powder and salt in a mixing bowl. Cut in butter (using a pastry blender or by rubbing between your fingertips) until mixture resembles coarse crumbs. Stir in the sugar. Add milk and mix until a stiff dough is formed. Knead into a smooth ball and roll out on a floured board to 1/8” or so thickness. Cut into rounds or other desired shapes and place on a greased cookie sheet (or use parchment paper). Prick cookies all over with the tines of a fork. Sprinkle with sugar crystals.<br />
<br />
Bake 15-20 minutes, until a pale golden brown. Do not under bake or the biscuits will not be crisp.<br />
<br />
*Can also use traditional whole wheat flour, but I like the sweeter, nuttier flavor and chewy texture of graham flour (sometimes known as “wholemeal” flour).<br />
**Salt can be omitted depending on preference of if salted butter is usedUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-90758756930813230312012-11-13T21:38:00.000-08:002013-03-14T15:58:52.280-07:00Acorn Squash Pie<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: center;">
A delicate alternative to traditional pumpkin pie.<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal" style="text-align: center;">
Lovely and delicious—don’t forget the
whipped cream!</div>
<h2>
</h2>
<h2>
</h2>
<ul type="disc">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKoBIM-fOv7RAT_5W29TFvS8QPNq3ySbIKljl0wACoCMxWRDlbkfNk_jJ-ye3a6u8VSf1_eYnKlLVNzlHjpD-uO4_SoxJFes3o7Aylz2aHnd_kJXv2i54WMlf0Nz0mSyti9ciQ9FdYAI/s1600/squashpie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Acorn Squash Pie" border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKoBIM-fOv7RAT_5W29TFvS8QPNq3ySbIKljl0wACoCMxWRDlbkfNk_jJ-ye3a6u8VSf1_eYnKlLVNzlHjpD-uO4_SoxJFes3o7Aylz2aHnd_kJXv2i54WMlf0Nz0mSyti9ciQ9FdYAI/s200/squashpie.jpg" title="Acorn Squash Pie" width="200" /></a>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="amount">1/2 cup white
</span><span class="name"><span style="mso-bidi-font-style: italic;">sugar</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">1/4 cup brown sugar, packed</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">1 tablespoon flour</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">1/4 teaspoon salt</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="amount">1/4
teaspoon </span><span class="name"><span style="mso-bidi-font-style: italic;">ground
ginger</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">1/4 teaspoon ground mace </span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="amount">1 teaspoon
</span><span class="name"><span style="mso-bidi-font-style: italic;">ground
cinnamon</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="amount">1/2
teaspoon </span><span class="name"><span style="mso-bidi-font-style: italic;">ground
nutmeg</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="amount">1-1/2 cups
</span><span class="name"><span style="mso-bidi-font-style: italic;">cooked,
mashed acorn squash*</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">2 tablespoons melted butter</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">2 large eggs, lightly beaten</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">1-1/2 cups whole milk</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">3/4 teaspoon vanilla</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="name"><span style="mso-bidi-font-style: italic;">1 unbaked pastry shell (9 inches) </span></span></li>
</ul>
<h2>
</h2>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: center;">
__________________________________________________ </div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Preheat oven to 425 degrees F.</div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Mix together sugars, flour, salt, spices and squash.<span style="mso-spacerun: yes;"> </span>Stir in butter, eggs, milk and vanilla.<span style="mso-spacerun: yes;"> </span>Pour into pastry shell and bake for 10
minutes.<span style="mso-spacerun: yes;"> </span>Reduce heat to 325 degrees F
and bake for 40 minutes, or until pastry is browned and filling is set (a knife
inserted into center comes out clean).</div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Serve warm or cold with a dollop of whipped cream.</div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
*Other yellow winter squash such as Hubbard or butternut can
also be used.<span style="mso-spacerun: yes;"> </span>Purée<span style="mso-spacerun: yes;"> </span>the cooked squash in a blender first for a
smooth, silky pie.</div>
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</style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-21650707849470792042011-11-30T12:34:00.001-08:002011-12-01T23:27:13.717-08:00Cajun Clove Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT5sGHtqd3-0BRtwlLU6mx2CeaM3wY7wliNq0q3dFYFLQAeDeW6I-CRfyHyqjx6IEZkJuyUwFEm3XIVlZGazrnEOorzUt3O2FvQtcOOBaDmAbuP2T8Ll2QWQ3Bw1RcsWpqYHFFZQnbgQ/s1600/cloves.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT5sGHtqd3-0BRtwlLU6mx2CeaM3wY7wliNq0q3dFYFLQAeDeW6I-CRfyHyqjx6IEZkJuyUwFEm3XIVlZGazrnEOorzUt3O2FvQtcOOBaDmAbuP2T8Ll2QWQ3Bw1RcsWpqYHFFZQnbgQ/s200/cloves.png" width="85" /></a></div>
<i>This old-fashioned spice cake is perfect with a cup of coffee
or a cold glass of milk. Good plain, but particularly delicious frosted with vanilla
buttercream or cream cheese icing . The amount of spice may seem excessive, but
don’t skimp—the cloves do something magical in this recipe.</i><br />
<br />
<br />
<ul>
<li>1 cup (2 sticks) butter</li>
<li>2-1/4 cups sugar</li>
<li>5 eggs</li>
<li>3 cups flour</li>
<li>1 tablespoon ground cloves</li>
<li>1 tablespoon cinnamon</li>
<li>1/4 teaspoon salt</li>
<li>1 cup buttermilk</li>
<li>1 teaspoon baking soda</li>
</ul>
<div style="text-align: center;">
_____________________________________________________</div>
<div style="text-align: center;">
<br /></div>
Preheat oven to 350 degrees F. Grease and flour a 10" tube pan.
<br />
Sift flour with the cloves, cinnamon and salt; set aside.<br />
<br />
Cream butter with electric mixer, then gradually beat in sugar until mixture is light and fluffy. Beat in eggs. Beat in one third of the flour mixture, then stir in 1/2 cup of the buttermilk. Beat in another third of the flour mixture. Stir the baking soda into the remaining 1/2 cup of buttermilk and mix into batter along with remaining flour. Pour batter into pan and bake for 45-55 minutes, or until toothpick inserted into cake comes out clean.<br />
<br />
When cake has cooled, dust with powdered sugar or frost with vanilla buttercream.<br />
<br />
<b>Note: </b>Recipe can be cut in half if you prefer a smaller cake. Use two eggs plus one egg yolk and bake in a loaf pan or 8" tube pan. <br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-54638507002192750872011-01-29T21:04:00.000-08:002011-01-31T21:07:42.773-08:00Sugar Yolkies<div style="text-align: center;"><i>This recipe makes a wonderful sugar cookie with a unique, light & airy texture. They can be crispy or slightly chewy depending on how long you bake them. A great way to use up leftover egg yolks! </i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6 egg yolks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBOpxMMKVEsgycOmEQblo0Su7t7wpNB2Y5yavs_YupVNpVFGXAPo0KcgA6Q2ifjtn-dnvqtbMFNZ4YcV1zehtqPf5W55bhsX4SnGO7y27C08sGenYyxTz5Ckihj0vjhK0D5LS-J92QaU/s1600/sugaryolks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBOpxMMKVEsgycOmEQblo0Su7t7wpNB2Y5yavs_YupVNpVFGXAPo0KcgA6Q2ifjtn-dnvqtbMFNZ4YcV1zehtqPf5W55bhsX4SnGO7y27C08sGenYyxTz5Ckihj0vjhK0D5LS-J92QaU/s320/sugaryolks.jpg" width="275" /></a></div>1/2 cup brown sugar<br />
1/2 cup white sugar<br />
1/2 cup shortening or lard<br />
1/4 cup butter<br />
1 teaspoon lemon extract*<br />
1-3/4 cup flour<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1 teaspoon baking powder<br />
<br />
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<div style="text-align: center;">______________________________________________</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees F.<br />
<br />
Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar. Beat in egg yolks and lemon extract, then mix in dry ingredients. Chill dough at least an hour. Roll dough into balls, then roll in white sugar and place on cookie sheet. Flatten cookies with bottom of a glass that has been dipped in sugar.<br />
<br />
Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake). <br />
<br />
*Can substitute 1 teaspoon vanilla or almond extract<br />
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</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees F. Mix together flour, salt and baking powder. In a separate bowl, cream together butter, sugar and lime peel, then mix in the dry ingredients. Wrap the dough and refrigerate for one hour. Form the dough into 1" balls and place on greased baking sheet (cookies will spread during baking). Bake 15-20 minutes or until cookies are lightly browned.</div><style media="print" type="text/css">
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</style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-45052316479889890052010-12-29T18:15:00.000-08:002011-01-18T08:58:45.683-08:00Derbyshire Christmas Cake<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"><i>I came across the basis for this recipe in an old book titled "Derbyshire Cookery" that a relative brought back from England many years ago. Since my mother was born in Derbyshire, I decided to give it a try. So far, reviews have been very positive! Feel free to change the mix of dried fruit to suit your taste (I used dark and golden raisins, dates, currants, chopped dried apricots and other fruit bits I had on hand). Just make sure the total amount of dried fruit is around 1-1/2 pounds (not counting the peel).</i></span><br />
<br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgO4pHsNyif4EHbX1JNtrn-7OjmmSwGiFLZMqWpjkz0l6tqWNyxvB8F8vjy-wO_L7C4b3TTAMslZ3sGdMSJD9vynKbNNy3-Sk8l89kJX7Aenm9-urDkv7yL5H4q3nIpNOKlW1qxDY9PqY/s1600/derbyshirecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgO4pHsNyif4EHbX1JNtrn-7OjmmSwGiFLZMqWpjkz0l6tqWNyxvB8F8vjy-wO_L7C4b3TTAMslZ3sGdMSJD9vynKbNNy3-Sk8l89kJX7Aenm9-urDkv7yL5H4q3nIpNOKlW1qxDY9PqY/s320/derbyshirecake.jpg" width="320" /></a></div><br />
<div style="text-align: center;">1/2 lb. butter</div><div style="text-align: center;">1/2 lb. brown sugar</div><div style="text-align: center;">1/4 lb. candied orange or lemon peel*</div><div style="text-align: center;">1/2 lb. sultanas (golden raisins)</div><div style="text-align: center;">1/2 lb. dark raisins, chopped</div><div style="text-align: center;">1/2 lb. currants</div><div style="text-align: center;">1 oz. ground almonds</div><div style="text-align: center;">1/2 teaspoon cinnamon</div><div style="text-align: center;">1/4 teaspoon ground cloves</div><div style="text-align: center;">1/4 teaspoon nutmeg</div><div style="text-align: center;">1/2 lb. flour (about 2 cups)</div><div style="text-align: center;">1 teaspoon baking powder</div><div style="text-align: center;">4 eggs, beaten</div><div style="text-align: center;">1/2 cup brandy or rum**</div></div><div style="text-align: center;">______________________________________</div><br />
Preheat oven to 325 degrees F. Grease tin(s) and line with parchment paper.<br />
<br />
Sift together flour, baking powder and spices and set aside. Cream together butter and sugar. Add beaten eggs alternately with the flour mixture and fruit. Stir in brandy and mix well. <br />
<br />
Bake in tin(s) greased and lined with parchment paper until a wooden pick inserted in center of cake comes out clean. Depending on the size of pan(s) used, this can be anywhere from 1 - 4 hours (<b>turn the heat down to 275 degrees F. after 20 minutes</b>). If necessary, cover cakes with aluminum foil to prevent excessive browning. I find that miniature loaf pans (about 5-3/4" by 3-1/4" by 2-1/4") work great for fruitcakes--just the right size for wrapping and giving. This recipe will make about 5 miniature loaves.<br />
<br />
When cakes have cooled, brush with brandy or rum and wrap individually in cheesecloth. Store in a covered crock or tin in a cool place for 2-3 weeks before serving. If desired, brush cakes with more liquor every week or so during the aging process (just don't overdo it!). Cakes will slice better if refrigerated before serving. <br />
<br />
*Can substitute 1/4 cup marmalade<br />
**Original recipe said to use a "wineglass full". I guessed at a half a cup (4 ounces)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-52434763365793794872010-11-09T08:02:00.000-08:002010-11-09T09:05:34.968-08:00Moroccan Bread (Khboz)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzQ_Ivu34RdXAV8mxGjtmNSn9I_WGD9Em1exB2JiXNNtVEK6CIvNsEr3Mhv754QdoS4lUcfD5X8bDxJL-rNZv44niwTyD1BHK38kk9B_5g9RNQ_W2cK8r904w_jHvO1KItEyO7IRjX2E/s1600/moroccanbread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzQ_Ivu34RdXAV8mxGjtmNSn9I_WGD9Em1exB2JiXNNtVEK6CIvNsEr3Mhv754QdoS4lUcfD5X8bDxJL-rNZv44niwTyD1BHK38kk9B_5g9RNQ_W2cK8r904w_jHvO1KItEyO7IRjX2E/s320/moroccanbread.jpg" width="320" /></a></div> <i> Cut it in wedges or just tear off hunks and spread with butter--this bread is excellent served with everything from Moroccan tagines to curries. Try it with soup or beef stew, or spread with hummus for an appetizer. Best eaten fresh, but can be reheated and eaten the next day (if you're lucky enough to have any left). Makes fantastic croutons!</i><br />
<br />
<br />
<ul><div class="separator" style="clear: both; text-align: center;"></div><li>1-1/4 cups warm water, divided </li>
<li>2-1/2 teaspoons active dry yeast</li>
<li>2 teaspoons honey </li>
<li>1/2 teaspoon salt </li>
<li>2 -1/2 cups all-purpose flour</li>
<li>1 cup whole wheat flour</li>
<li>1/4 cup olive oil, divided </li>
<li>1 tablespoon sesame seeds, toasted</li>
<li>1-3 teaspoons anise seeds (optional)</li>
</ul><div style="text-align: center;"> ______________________________________</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Combine 1/2 cup warm water, yeast, honey and salt in a small bowl. Let stand for 10 minutes or until bubbles appear on the surface.<br />
<br />
Stir together white and wheat flours (and anise seeds, if using) in a large mixing bowl. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface and knead for 10 minutes or until smooth (or use a mixer with dough hook).<br />
<br />
Grease two baking sheets. Divide dough in half. Knead for one minute. Roll or pat each piece of dough into a 9-inch round. Place one round on each prepared sheet. Cover with a tea towel and let stand in a warm place for one hour or until dough has doubled in size. <br />
<br />
Preheat oven to 400°F. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown (don’t let bottoms burn). Serve warm.<br />
<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-65798969692395512102010-10-22T09:47:00.000-07:002010-10-22T10:12:45.404-07:00Blueberry Squares<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWN3I5T5N2k7kjx5_jsrKxRZR6VUt_aqK053ewtC0RPhyVh340fXZb21ieiljpe1ZbGmiFa1OAibFl8IBRRPZBLnN50R3D6-GlfoVFvEvSsPV96_PBalqMtqR8KU3H6U0cReFyAga1zE/s1600/bluberry-squares.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWN3I5T5N2k7kjx5_jsrKxRZR6VUt_aqK053ewtC0RPhyVh340fXZb21ieiljpe1ZbGmiFa1OAibFl8IBRRPZBLnN50R3D6-GlfoVFvEvSsPV96_PBalqMtqR8KU3H6U0cReFyAga1zE/s200/bluberry-squares.jpg" width="200" /></a></div><div style="border: medium none;"><span style="font-size: small;"><i> I hadn't tasted these wonderful blueberry squares since I was child. Much to my delight, I came across my grandmother's 1947 copy of "</i><i>Robin Hood Prize Winning Recipes", and there, handwritten in the flyleaf, was the recipe for Blueberry Squares! These are meant to be a dessert*, but I think they work well as a substitute for coffee cake at breakfast time, too. Don't skimp on the blueberries! </i></span></div><div style="border: medium none;"><span style="font-size: small;"><i><br />
</i></span></div><div style="border: medium none;">1/3 cup shortening</div>1 cup sugar, divided<br />
<div style="border: medium none;">1 teaspoon vanilla</div><div style="border: medium none;">1 egg</div><div style="border: medium none;">2 cups sifted cake flour</div>2-1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
2/3 cup milk<br />
1-1/2 cups blueberries <br />
1 teaspoon lemon rind (optional)<br />
<div style="text-align: center;"> __________________________________________</div><br />
Preheat oven to 350 degrees F.<br />
<br />
Cream together the shortening and 3/4 cup of sugar. Add the vanilla and egg and beat until fluffy. Sift together flour, baking powder and salt, and add to shortening mixture alternately with the milk (begin and end with dry ingredients).<br />
<br />
Pour half the batter into a greased 9x9 pan. Cover with a mixture of the blueberries, lemon rind and remaining 1/4 cup sugar. Pour the remainder of the batter over the berries. Bake 40-50 minutes. Cut into squares when cool and dust with powdered sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbIGnvBQ769PNdSGHEGoo-IeiKUUFGdGED-lhYDmnBchtbVjqLA9p1TPNIsWeESoOLrulfU-baiX6eza9l5eJ_BGaaHVt2l_qJkSFIGdV6qNmfNpE6rL2okxB_UhhYlgbUk7aD2H2qGs/s1600/custardpowder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbIGnvBQ769PNdSGHEGoo-IeiKUUFGdGED-lhYDmnBchtbVjqLA9p1TPNIsWeESoOLrulfU-baiX6eza9l5eJ_BGaaHVt2l_qJkSFIGdV6qNmfNpE6rL2okxB_UhhYlgbUk7aD2H2qGs/s200/custardpowder.jpg" width="80" /></a></div>*I seem to remember that my mother served these with custard sauce. Of course, my mother served everything with custard sauce. She didn't make it from scratch, but always used Harry Horne's Custard Powder (no other brand was acceptable). Since Harry Horne's wasn't available in California, boxes of custard powder were brought in bulk from every vacation trip back to Toronto. Nowadays, I can usually find the similar Bird's Custard Powder in the foreign foods section at my local supermarket.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-54256238599347795182010-08-11T17:01:00.000-07:002010-08-11T17:24:43.560-07:00Easy Pita Pocket Bread<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JsJ11CKU3b2gpLX4Qs06Z0lPO2gavBiQey3pgTSv9vxdy6_t31gzEOrJQvavCmTs1vayuUJ7K-V64WAGKY1UKWCIT0QgalvQTZ1AN4LuXGaz3UnW2TjNrSz1we7LlEqdFmMDI6uQ504/s1600/pita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JsJ11CKU3b2gpLX4Qs06Z0lPO2gavBiQey3pgTSv9vxdy6_t31gzEOrJQvavCmTs1vayuUJ7K-V64WAGKY1UKWCIT0QgalvQTZ1AN4LuXGaz3UnW2TjNrSz1we7LlEqdFmMDI6uQ504/s400/pita.jpg" width="400" /></a></div><br />
<div style="color: #990000;"><span style="font-size: small;"> <i>In this recipe the dough is rolled out before the first rise, instead of after. This is convenient if you want to get most of the work done before you begin your other dinner preparations. We love these stuffed with <a href="http://bakingbook.blogspot.com/2008/08/turkey-meatballs-and-yogurt-sauce.html">Turkey Meatballs and Yogurt Sauce</a>, but they are good with just about any filling (falafel, grilled beef or chicken strips, salad veggies and feta cheese come to mind-- just use your imagination and you won't be disappointed). Leftover pitas make a great base for personal pizzas, too. My son even likes to eat plain, "unadulterated" pitas for a snack--he really loves the darn things!</i></span></div><br />
<ul><li>2-1/2 teaspoons active dry yeast</li>
<li>1-1/4 cups lukewarm water</li>
<li>1 teaspoon sugar or honey</li>
<li>1 tablespoon olive oil</li>
<li>1-1/2 teaspoon salt</li>
<li>3 to 3-1/2 cups all-purpose flour (can use part whole wheat)</li>
</ul><div style="text-align: center;">______________________________________________</div> Dissolve yeast and sugar in the lukewarm water and let stand until foamy--about ten minutes. Stir in salt and oil and mix in 3 cups of flour to form a rough, sticky ball. Turn dough out onto a floured board and knead until dough is smooth and elastic (about 10 minutes), adding more flour if dough is too sticky. You can also use an electric mixer with a dough hook for the kneading process.<br />
<br />
Divide dough into 8 equal portions and roll into smooth balls. Place each ball on floured board, push down with palm of hand to flatten and use a rolling pin to roll into 5" or 6" circles (about 1/8" to 1/4" thick). Place rounds on baking sheets (I line mine with parchment paper, but this is optional). Cover pitas with a tea towel and let rise in a warm, draft-free area for about one hour (until slightly puffed). Preheat oven to 450 degrees and bake pitas for 8-10 minutes, until lightly browned and puffy (this is what makes the pocket). Wrap in a tea towel until ready to serve. Store in plastic bags).</div><div style="text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzewD4p8WFlxwip34MmTVTZOqJBfRSjlyxc0LJfVXxbQ3sublXWPKQVqWeSqdaCCzeQnbGgyjqODvBnRtoS-Gna4madBZtpA3NB-CVrMUvzm5DyDeGEy5fPVV7gVUED_EFBghvO6JRq4/s1600/blueberrycluster.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 2em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzewD4p8WFlxwip34MmTVTZOqJBfRSjlyxc0LJfVXxbQ3sublXWPKQVqWeSqdaCCzeQnbGgyjqODvBnRtoS-Gna4madBZtpA3NB-CVrMUvzm5DyDeGEy5fPVV7gVUED_EFBghvO6JRq4/s320/blueberrycluster.jpg" /></a> </div><br />
<br />
<ul><li>2 cups all-purpose flour</li>
<li>3 teaspoons baking powder</li>
<li>1 teaspoon salt</li>
<li>1/2 cup sugar</li>
<li>2 eggs, well-beaten</li>
<li>1 cup milk</li>
<li>1/4 cup melted butter</li>
<li>1 to 1-1/2 cups fresh or frozen blueberries, tossed with two teaspoons of flour</li>
</ul><br />
<div style="text-align: center;">_____________________________________________ </div><br />
Preheat oven to 400 degrees F. Grease twelve muffin cups or use paper liners.<br />
<br />
Mix together flour, baking powder, salt and sugar. Combine beaten eggs, milk and melted butter and add all at once to dry ingredients. Stir quickly and lightly until batter is barely mixed (lumps are O.K.). Add blueberries on last few stirs. DO NOT OVER MIX.<br />
<br />
Fill muffin cups 2/3 full and bake for 15-20 minutes. There is no need to thaw frozen blueberries first, but the longer baking time will probably be required.<br />
<br />
<b>Variations:</b><br />
<ul><li>Add 1 teaspoon vanilla or 1/2 teaspoon almond extract. </li>
<li>Add 1 teaspoon grated lemon rind.</li>
<li>Substitute other berries (blackberries, raspberries, etc.) for the blueberries.</li>
<li>For cranberry-orange muffins, use 1 cup cranberries, and increase sugar to 3/4 cup. Add grated rind of one orange.</li>
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</style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-62278098144528726362010-04-28T09:31:00.000-07:002010-05-01T17:46:03.230-07:00Pinky's Meat Pie<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq0QAcC2HPxDvTzj_4DZTS0nR4CWl7Fe0Nl54WjBXwRksJLF0W-Ff1iQCDmucmqOP0EndV0AhzWQTpLkubrBEAAWyOEMw7tAyheL_8Z-N-9lwJUttOzFUkxgb-R9YpT_y9O32V-G32PA/s1600/pie.jpg" imageanchor="1" linkindex="22" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq0QAcC2HPxDvTzj_4DZTS0nR4CWl7Fe0Nl54WjBXwRksJLF0W-Ff1iQCDmucmqOP0EndV0AhzWQTpLkubrBEAAWyOEMw7tAyheL_8Z-N-9lwJUttOzFUkxgb-R9YpT_y9O32V-G32PA/s200/pie.jpg" width="200" /></a></div><div style="color: #990000;"><br />
<div style="color: black; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">There are many versions of this meat pie (or <i><a href="http://en.wikipedia.org/wiki/Tourti%C3%A8re" linkindex="23">tourtiere</a></i>, for my French-speaking cousins). Pork or other meats are often used in lieu of beef, and various spices such as cloves, cinnamon or sage may be added. The pie can be all meat (and onions) or include potatoes, carrots, rutabaga or other vegetables. Often the filling is cooked on the stove before baking; other recipes call for baking the raw mixture directly in the pie shell. The variations are endless, but however you make it, this is Canadian comfort food at its best. My mother's recipe is about as basic as it gets, and although some folks may make a more "sophisticated" pie, for me there is nothing lovelier than the plain, rustic pie I remember from my childhood. </span></div></div><br />
<div style="color: #990000; font-family: Times,"Times New Roman",serif; text-align: center;"><i>Pinky made this pie from memory, and amounts do not have to be exact. You may vary seasonings according to your taste.</i></div><div style="color: #990000;"><br />
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</style></div><ul><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcLXVa1l-9BCsf7UKJyfjCw06_YqXqkUYLAuAq9wNvULGU99X2K5RnWles613JnEK3hdrNqzzhoYcB5mf3pVXtGIW8ujJSWbbGGmAhnUaSyfj8XWZHGDebN8nOif-0Q5TagGpzRzRITI/s1600/meatpie2.jpg" imageanchor="1" linkindex="24" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcLXVa1l-9BCsf7UKJyfjCw06_YqXqkUYLAuAq9wNvULGU99X2K5RnWles613JnEK3hdrNqzzhoYcB5mf3pVXtGIW8ujJSWbbGGmAhnUaSyfj8XWZHGDebN8nOif-0Q5TagGpzRzRITI/s200/meatpie2.jpg" width="200" /></a><a href="http://bakingbook.blogspot.com/2009/04/all-purpose-pastry.html" linkindex="25">Pastry</a> for a double-crust 9-inch pie </li>
<li>1-1/2 lbs. lean ground beef</li>
<li>1/2 cup bread crumbs</li>
<li>1 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1/2 to 3/4 cup finely minced<i> </i>onion (one small onion) </li>
<li>1 tablespoon dried parsley (or use fresh)</li>
<li>1/4 cup water</li>
</ul><div style="text-align: center;">________________________________________</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preheat oven to 450 degrees F.</div><style media="print" type="text/css">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GzzHmh1nK2tDawXuEkXyaghWQr3cZHZYDNWJcihwtMemx6naM5H6m0VBfRxy00_YGxZxEETXXt_UeHHBMLEBvJ5IOy-B4PK-i3Wmw-t9tnSfVc4jC8rSk4urtG3xcLHjtjXKFvWRQAY/s1600/pinkys.jpg" imageanchor="1" linkindex="26" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GzzHmh1nK2tDawXuEkXyaghWQr3cZHZYDNWJcihwtMemx6naM5H6m0VBfRxy00_YGxZxEETXXt_UeHHBMLEBvJ5IOy-B4PK-i3Wmw-t9tnSfVc4jC8rSk4urtG3xcLHjtjXKFvWRQAY/s200/pinkys.jpg" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinky</td></tr>
</tbody></table>Line a 9" pie plate with pastry. Knead together remaining ingredients, then pat into pie shell. Cover with remaining pastry and crimp edges. Cut a circular hole in center of pastry (a bottle cap makes about the right size). Place pie on a cookie sheet and bake at 450 degrees F for 15 minutes. Turn heat down to 325 degrees and bake for an additional 45 minutes to an hour, or until pastry is brown and meat is cooked through (test through hole in center; your baking time may vary).<br />
<br />
<div style="text-align: center;"><i>Serve with ketchup. </i></div><style media="print" type="text/css">
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<ul><li>2 cups all-purpose flour</li>
<li>2 tablespoons cocoa powder</li>
<li>1/2 teaspoon salt</li>
<li>1-1/4 cups sugar</li>
<li>1/4 cup butter</li>
<li>1/2 cup shortening</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla</li>
<li>1 teaspoon baking soda</li>
<li>1/2 cup water</li>
<li>1/2 cup milk</li>
<li>1-1/2 cups chocolate chips</li>
</ul><div style="text-align: center;">__________________________________________<br />
<div style="text-align: left;"><br />
</div></div><div style="text-align: left;">Preheat oven to 375 degrees F and line 20 cupcake cups with paper liners.<br />
<br />
</div><div style="text-align: left;">Sift together flour, cocoa, salt and baking soda and set aside. Cream together butter, shortening and sugar until light; beat in eggs and vanilla.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine milk and water. Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.<br />
<br />
Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake. Bake for 15 minutes or until a toothpick inserted in center comes out clean.</div><ul></ul><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6RwWCSRQTCiksW3B4JZZwEAbQ1i7CadiT2rUQHH1_qZEsNCCvsW2u7Siwk1Z6z2H2RGGUpLmNIgzD80ro5BcJoQFOlh9Uqe6L_EOgXQd8ASeac57-ct5ukaFZQnT2XCSXtUjWzVi214/s1600-h/sodabread2.jpg" imageanchor="1" linkindex="16" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6RwWCSRQTCiksW3B4JZZwEAbQ1i7CadiT2rUQHH1_qZEsNCCvsW2u7Siwk1Z6z2H2RGGUpLmNIgzD80ro5BcJoQFOlh9Uqe6L_EOgXQd8ASeac57-ct5ukaFZQnT2XCSXtUjWzVi214/s200/sodabread2.jpg" width="200" /></a></div><br />
<br />
• Scant 1 cup of buttermilk<b>*</b><br />
• 2 cups all-purpose flour<br />
• 1/2 teaspoon salt<br />
• 1/2 teaspoon baking soda<br />
• 2 teaspoons sugar<br />
<br />
<br />
<br />
<br />
Preheat oven to 400 degrees F. Lightly grease a pie tin or cast iron pan and dust with flour or corn meal.<br />
<br />
Mix together flour, salt, baking soda and sugar. Make a well in the center and add buttermilk. Stir quickly and lightly with a fork until just blended (dough will be wet and sloppy).<br />
<br />
Turn dough out onto heavily floured board and form into a mound; place mound in pan and bake for 20 minutes or until crust is firm and golden.<br />
<br />
Cool loaf completely and cut into thin slices with serrated knife before serving.<br />
<br />
<b>*</b>No buttermilk? Add 1 tablespoon of lemon juice or vinegar to liquid measuring cup and add milk to measure 1 cup. Allow to stand for 10 minutes before using.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-19638157156449317782010-03-11T17:22:00.000-08:002010-03-11T17:36:53.794-08:00Butter Yellow Cupcakes with Fudge Buttercream<div style="color: #783f04; text-align: center;"><span style="font-size: x-small;"><i>T<span style="color: black;">hese plain, old-fashioned cupcakes never fail to please. Sturdier than the "cake mix" variety, yet with moist, tender crumb and delicate flavor, these cupcakes are great with fudge frosting (see below), or as as a base for individual strawberry shortcakes. This recipe makes twelve--just the right amount for my little family.</span></i></span></div><div style="color: #660000;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ywATlnmR8i610tuJtixSTgnaRuXJkYDGVpMvB9WGiY_p6K-U35r-A-BnVbuysHDrLZ8bePoL9wDKpg58phuSVaTqpE94n-J4GKE7D8m5PezX9ClJ0_VKUj-3TpIHQryx5NjQTHqoopo/s1600-h/yellowcupcake2.jpg" imageanchor="1" linkindex="15" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ywATlnmR8i610tuJtixSTgnaRuXJkYDGVpMvB9WGiY_p6K-U35r-A-BnVbuysHDrLZ8bePoL9wDKpg58phuSVaTqpE94n-J4GKE7D8m5PezX9ClJ0_VKUj-3TpIHQryx5NjQTHqoopo/s200/yellowcupcake2.jpg" width="175" /></a></div><ul><li>1-2/3 cup sifted all-purpose flour </li>
<li>1-1/2 teaspoons baking powder </li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup butter</li>
<li>1 cup sugar</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla</li>
<li>3/4 cup milk</li>
</ul><div style="text-align: center;">__________________________________________________ </div><div style="text-align: left;">Preheat oven to 350 degrees F. Grease and lightly flour pan for 12 cupcakes, or use paper liners.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Sift together flour, baking powder and salt and set aside.</div><div style="text-align: left;"><br />
</div>Cream the butter, then beat in the sugar; add eggs one at a time and continue beating until mixture is smooth and light. Blend in vanilla. <br />
<br />
Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the flour. Blend well after each addition.<br />
<br />
Fill cups 2/3 full and bake 20-25 minutes, or until a toothpick inserted comes out clean. <br />
<br />
<i>Variation</i>: Add 1/2 teaspoon almond extract.<br />
<br />
<i><span style="font-size: small;"><b>Fudge Buttercream for 12 Cupcakes</b></span></i><br />
<br />
1/4 cup melted butter<br />
1/3 cup cocoa powder<br />
1-1/2 cups powdered sugar<br />
3 tablespoons milk<br />
1/2 teaspoon vanilla<br />
<br />
Mix together melted butter and cocoa powder, then gradually blend in powdered sugar and milk. Add vanilla, then beat mixture until light and fluffy. Add additional powdered sugar or milk if necessary to achieve desired spreading consistency.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-573756391509766842010-02-23T17:00:00.000-08:002010-05-09T14:05:31.079-07:00Honey Graham Hamburger Buns<div style="text-align: justify;"><span style="font-size: x-small;"><i><a href="http://en.wikipedia.org/wiki/Graham_flour" linkindex="128">Graham flour</a> has a coarse texture and a sweet taste that I find superior to traditional whole wheat flour. Although the two flours are milled differently, they can usually be used interchangeably. Graham flour can be hard to find, but look for it at your local health food store (or try <a href="http://www.hodgsonmill.com/roi/673/All-Natural-Flours--Corn-Meals/Whole-Wheat-Graham-Flour-2-lb.-05035.htm" linkindex="129">Hodgson's Mill </a>or <a href="http://www.bobsredmill.com/graham-flour.html" linkindex="130">Bob'sRed Mill</a>). These buns are perfect for hamburgers, and especially delicious with veggie burgers, grilled chicken, or avocado sandwiches. I like mine with lots of seeds on top.</i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>Make the dough in the bread machine; bake in the oven. </i></span></div><br />
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<ul><li>1-1/4 cups lukewarm milk</li>
<li>1 egg</li>
<li>2 tablespoons soft butter</li>
<li>1/4 cup honey</li>
<li>3/4 teaspoon salt</li>
<li>2-3/4 cups bread flour</li>
<li>1 cup graham flour (can substitute whole wheat flour)</li>
<li>2 teaspoons active dry yeast</li>
</ul><ul><li>1 egg, beaten with one tablespoon of water (for glaze)</li>
<li>Seeds for topping (sesame, poppy, sunflower, pumpkin, etc.)--optional</li>
</ul><div style="text-align: center;">________________________________________________ </div><br />
<br />
Place ingredients in the bread machine in the order recommended by the manufacturer (usually the order listed above). Select dough cycle (for 2lb-loaf).<br />
<br />
Remove dough at end of cycle and knead briefly. Divide dough into 8-10 portions, form into buns and place on a baking sheet (lightly greased or covered with parchment paper). Cover and let rise in a warm place for one hour, or until buns have doubled in size. <br />
<br />
Preheat oven to 350 degrees F. Brush the buns with the egg/water mixture, and if desired, sprinkle on seeds. <br />
<br />
Bake for 10-15 minutes, or until golden brown. Remove from pan and cool on baking rack.<br />
<br />
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</span><br />
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</div><ul><li>4 ounces semisweet baking chocolate* </li>
<li>5 tablespoons soft butter</li>
<li>2 cups sugar</li>
<li>2 eggs</li>
<li>2 teaspoons vanilla</li>
<li>2-1/2 cups all-purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>1 cup chocolate chips <i>-or-</i> chopped nuts (optional) </li>
</ul><br />
<div style="text-align: center;"><a href="http://farm1.static.flickr.com/163/371937561_feeb956ab2_m.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> ___________________________________ <br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Melt chocolate and butter in double boiler over barely simmering water, stirring occasionally. Scrape mixture into mixing bowl and beat in sugar, egg and vanilla.<br />
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</div>Sift together flour and baking powder and add to chocolate mixture. Mix well and stir in chocolate chips or nuts.<br />
</div><div style="text-align: left;"><div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</div></div><div style="text-align: left;"><div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</div><br />
Roll dough into small balls (3/4"- 1" in diameter) and place on greased cookie sheets, two inches apart. Bake for 12-14 minutes, until cookies are set. Do not overbake, or cookies will become too crisp.<br />
<br />
<br />
<div class="zemanta-img zemanta-action-dragged" style="display: block; float: right; margin: 1em; width: 189px;"><a href="http://www.flickr.com/photos/73837517@N00/3145643480"><img alt="baker's chocolate" height="114" src="http://farm4.static.flickr.com/3241/3145643480_0a20f174f7_m.jpg" style="border: medium none; display: block;" width="179" /></a><br />
</div>Makes 4 dozen.<br />
<br />
*4 squares <br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-67292361746451334362009-09-29T23:33:00.000-07:002009-09-30T22:25:26.507-07:00Ginger Crackles<div style="text-align: center;"><i style="color: black;"> Molasses and ginger--such a comforting, intoxicating combination. I can't stop eating these! This recipe makes large, attractive cookies--good keepers that are perfect for gift-giving or mailing. Always a hit.</i><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrKe7STHdwd5nZQThYYJF5osFCiH1MqHF4sjnq9OwkU0y0UorFR67A6s1F4iPWRsqXAhXiXMe5HQbOlUlExhGXaXvvzIAv-tBCMFNNdoLfHV9erON2xw7fU4JF20-h3T_TSebtUp3spQ/s1600-h/gingercrackles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrKe7STHdwd5nZQThYYJF5osFCiH1MqHF4sjnq9OwkU0y0UorFR67A6s1F4iPWRsqXAhXiXMe5HQbOlUlExhGXaXvvzIAv-tBCMFNNdoLfHV9erON2xw7fU4JF20-h3T_TSebtUp3spQ/s320/gingercrackles.jpg" /></a><br />
</div><ul><li>1/2 cup butter</li>
<li>1/2 cup shortening</li>
<li>2 cups brown sugar, packed</li>
<li>1 egg</li>
<li>1 cup molasses</li>
<li>1 teaspoon vanilla <br />
</li>
<li>4 cups flour</li>
<li>2 teaspoons baking soda</li>
<li>2 teaspoons ground ginger</li>
<li>1/4 teaspoon salt<div style="text-align: center;">_________________________________________<br />
</div></li>
</ul><div style="text-align: left;">Cream together butter, shortening and brown sugar. Beat in vanilla. Blend in egg, then molasses and beat until light and fluffy.<br />
<br />
</div><div style="text-align: left;">Sift together flour, baking soda, ginger and salt Add dry ingredients a cup at a time to creamed mixture, blending well after each addition. Chill dough 4 hours or overnight.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees. Roll chilled dough into plum-sized balls (about 1.5" in diameter). Roll balls in granulated sugar and place on greased cookie sheet. Allow plenty of room for spreading (no more than 9 cookies per pan). Bake approximately 13-15 minutes or until brown (don't let them burn around edges). Cool slightly, then remove to racks. Makes 3 dozen.<script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-5274560481459183242009-09-02T20:04:00.000-07:002009-09-30T17:51:41.391-07:00Scones & Honey & Blackberry Jam<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbwLUcfGV2t1kDvyD9-3TCqoyrHKXPLeG2i8o29MQGFoHd_FznukGxF9R61wi0O2_34mJzqc-1q4g-99_Bwdv3Alsz32GOE1oG80BA8wqyTDFzVwGwshaojDLMd2VmRr4p0vFA14qnBI/s1600-h/abeillehoney.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376137495329335442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbwLUcfGV2t1kDvyD9-3TCqoyrHKXPLeG2i8o29MQGFoHd_FznukGxF9R61wi0O2_34mJzqc-1q4g-99_Bwdv3Alsz32GOE1oG80BA8wqyTDFzVwGwshaojDLMd2VmRr4p0vFA14qnBI/s200/abeillehoney.jpg" style="cursor: pointer; float: right; height: 122px; margin: 0pt 0pt 10px 10px; width: 74px;" /></a><span style="font-size: 85%; font-style: italic;">I was fortunate to receive several jars of <a href="http://bestofneworleans.com/gyrobase/Content?oid=oid%3A50939">Abeille Broadmoor Honey</a> earlier this summer, an</span><span style="font-size: 85%; font-style: italic;">d I quic</span><span style="font-size: 85%; font-style: italic;">kly set to putting it to good use. This wonderful New Orleans nectar, with its sweet, smooth taste and anise o</span><span style="font-size: 85%; font-style: italic;">vertones is perfect for spreading on </span><span style="font-size: 85%; font-style: italic;"><a class="zem_slink freebase/guid/9202a8c04000641f80000000001ace08" href="http://en.wikipedia.org/wiki/Scone_%28bread%29" rel="wikipedia" title="Scone (bread)">scones</a></span><span style="font-size: 85%; font-style: italic;"> and muffins. My projects included honey mustard, honey soap, honey biscotti, and honey liqueur (with </span><span style="font-size: 85%; font-style: italic;">varying degrees of success), but my favorite was the <a href="http://bakingbook.blogspot.com/2008/10/honey-blackberry-jam.html">honey-blackberry jam</a>, another delicious topping perfect for my freshly-baked scones!</span><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBVOQ1pjp6kIbvDPB9RHh8bxc50_mwZg1SqliqY5BZ2z7a1pjt1DHk8JgvucT2wQrNAEplkHaWyKaz6ed0Za20WcXXNBdeBNZ-0GkH-lkpalS8f00GN6PCqDnbB35OxQ4lVMdGm3Lsr4/s1600-h/blackberryscones2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5368910810209793730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBVOQ1pjp6kIbvDPB9RHh8bxc50_mwZg1SqliqY5BZ2z7a1pjt1DHk8JgvucT2wQrNAEplkHaWyKaz6ed0Za20WcXXNBdeBNZ-0GkH-lkpalS8f00GN6PCqDnbB35OxQ4lVMdGm3Lsr4/s320/blackberryscones2.jpg" style="cursor: pointer; float: left; height: 185px; margin: 0pt 40px 10px; width: 145px;" /></a><br />
<ul><li>2 cups all-purpose flour</li>
<li>1 tablespoon baking powder</li>
<li>2 tablespoons sugar</li>
<li>1/2 teaspoon salt</li>
<li>1/4 cup shortening or butter<br />
</li>
<li>2 eggs</li>
<li>1/3 cup heavy cream or milk<br />
</li>
</ul><br />
<br />
Preheat oven to 400 degrees F.<br />
Crack eggs into a small bowl. Remove one tablespoon of the egg white and reserve for topping.<br />
Beat eggs and combine with cream or milk.<br />
Sift flour, baking powder, sugar and salt into a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of this mixture and add egg mixture all at once. Stir lightly (avoid over mixing!).<br />
Turn dough onto a floured board and knead five or six times, just until dough sticks together. Divide in half, then roll or pat each half into six-inch circle. Cut each circle into 4 wedges. Place wedges on an ungreased baking sheet and brush tops with the reserved egg white (beat it first).<br />
Sprinkle with sugar.<br />
Bake at 400 degrees F. for 15 minutes, or until golden brown.<br />
<br />
<span style="color: #cc6600; font-size: 85%;"><span style="font-style: italic; font-weight: bold;">Note:</span> Where we're from<a href="http://en.wikipedia.org/wiki/Scone_%28bread%29"> <span style="font-style: italic;">scones</span></a> rhymes with </span><span style="color: #cc6600; font-size: 85%; font-style: italic;">lawns</span><span style="color: #cc6600; font-size: 85%;"> not </span><span style="color: #cc6600; font-size: 85%; font-style: italic;">bones</span><span style="color: #cc6600; font-size: 85%;">, and they are sometimes baked on a griddle instead of in an oven. Granny made her currant-studded delights in an electric frying pan, and though I don't have her recipe, I seem to recall that <a class="zem_slink freebase/guid/9202a8c04000641f800000000080aa4d" href="http://en.wikipedia.org/wiki/Bisquick" rel="wikipedia" style="font-style: italic;" title="Bisquick">Bisquick</a> was involved.</span><br />
<br />
<span style="font-size: 100%;"><span style="font-weight: bold;">Variations:</span><br />
</span><span style="font-size: 100%;"><span style="font-weight: bold;"><span style="font-style: italic;">Currant Scones</span>:</span> Add 1/2 cup currants to dry ingredients before cutting in shortening.<br />
<span style="font-style: italic; font-weight: bold;">Buttermilk Scones:</span> Substitute buttermilk for the milk or cream. Reduce baking powder to two teaspoons, and add 1/4 teaspoon baking soda.<br />
<span style="font-style: italic; font-weight: bold;">Cranberry-Orange Scones: </span>Increase sugar to 1/4 cup. Add 1/2 cup dried cranberries and two teaspoons grated orange rind before cutting in shortening.<br />
<span style="font-weight: bold;"><span style="font-style: italic;">Griddle Scones</span>:</span> Use two eggs (no need to reserve any egg white). Use a biscuit cutter to cut dough into rounds instead of wedges. Preheat electric griddle or frying pan to 325 degrees (medium heat). Place scones on ungreased griddle and bake for about 10 minutes, then turn over and bake the other side for about 10 minutes.</span><style media="print" type="text/css">
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-32110264685457171362009-08-05T20:23:00.000-07:002009-09-15T07:38:14.856-07:00Antoinette's Biscotti<p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mj3AAyb-TIyDgpkijRxQjkgXS-9t3H9UGN53Ja3d9ZFIxUoP_4onD-n0adoibo852lSNU_B-ExrPMyflx4VwLVEtecgLMyoysWvRKaJzCifGERUG97_ih2XyvfipTGLKrKuHidN340M/s1600-h/biscotti.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; clear: left; cursor: pointer; width: 305px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mj3AAyb-TIyDgpkijRxQjkgXS-9t3H9UGN53Ja3d9ZFIxUoP_4onD-n0adoibo852lSNU_B-ExrPMyflx4VwLVEtecgLMyoysWvRKaJzCifGERUG97_ih2XyvfipTGLKrKuHidN340M/s320/biscotti.jpg" alt="" id="BLOGGER_PHOTO_ID_5366695957212729394" border="0" /></a><span style="font-size:100%;"><span style="font-style: italic;"></span></span></p><span style="font-style: italic;">Antoinette Neri was the best Italian cook in the universe. As a good friend of her daughter, I had the frequent pleasure of enjoying her exquisite cuisine. Nothing was better than sitting in the kitchen with my friend and her mom, while we gossiped and munched on <a class="zem_slink freebase/guid/9202a8c04000641f80000000005121c3" href="http://en.wikipedia.org/wiki/Biscotti" title="Biscotti" rel="wikipedia">biscotti</a> dunked in thick, black espresso. I watched Mrs. Neri make these cookies, and recorded the following recipe (she made them from memory and used only a spoon and her hands for mixing).</span><br /> <p><br /></p><p><br /></p><ul><li><span><span>1/2 CUP BUTTER OR MARGARINE</span></span></li><li>1 CUP WHITE SUGAR</li><li>1/2 CUP BROWN SUGAR, PACKED<br /></li><li>5 EGGS</li><li>2 TSP ANISE SEEDS (OR ANISE EXTRACT)*</li><li>1 TSP VANILLA</li><li>1 JIGGER BRANDY (OPTIONAL)</li><li>5 CUPS FLOUR</li><li>6 TSP BAKING POWDER</li><li>1 CUP CHOPPED ALMONDS OR WALNUTS (OPTIONAL<br /></li></ul><div style="text-align: center;">______________________________________<br /><br /></div>Cream together butter and sugars. Beat in eggs one at a time, then beat in vanilla, <a class="zem_slink freebase/guid/9202a8c04000641f800000000007f684" href="http://en.wikipedia.org/wiki/Anise" title="Anise" rel="wikipedia">anise</a> and brandy. Stir in flour and baking powder; add nuts. Knead all together gently (add more flour, if dough is too sticky).<br /><div><p align="left">Divide dough into two balls; cut each ball in half and roll around gently until shiny and smooth. Shape each ball into a long bar, about one inch in height. Place rolls on greased cookie sheet and brush tops with milk. If desired, sprinkle with colored nonpareils.<br /><br />Bake at 375 degrees for 25 minutes, or until golden brown (make sure bottoms don't burn). Remove from oven, cool slightly, then cut rolls into slices. Place slices on cookie sheet and toast in oven at 300 degrees for 10 minutes; turn over and leave in another 10 minutes.</p><p align="left"><br /></p><p align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXWoY786PvqamxQ3nQhZXITDd6gmhf6DzjMPZeEx3kavXbf7Jmr0s8YfnurVbvagPDvPEuO7GPQfTandsQzbJHaZb-q-RoDKJY9xbgXEPhSY9YAJgDa7v7dlrcM8k1tzjmgGfgZbpDt4/s1600-h/biscottim.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 296px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXWoY786PvqamxQ3nQhZXITDd6gmhf6DzjMPZeEx3kavXbf7Jmr0s8YfnurVbvagPDvPEuO7GPQfTandsQzbJHaZb-q-RoDKJY9xbgXEPhSY9YAJgDa7v7dlrcM8k1tzjmgGfgZbpDt4/s320/biscottim.jpg" alt="" id="BLOGGER_PHOTO_ID_5366696532504978594" border="0" /></a></p><p align="left"><strong><br /></strong></p><p align="left"><strong>Sesame Biscotti</strong><br /><br />Omit anise seed. Cut unbaked rolls into little wedges, dip in milk, then into sesame seed, and place on cookie sheet. Sesame biscotti will take longer to bake, but as they are baked individually, they do not need to be put back into oven for toasting.<br /><br /><span style="font-style: italic; font-weight: bold;">Notes:</span><span style="font-weight: bold;"> </span> I like to divide the dough into two portions (before adding flavorings), and make one-half recipe regular and one-half recipe sesame biscotti. You may also substitute other flavorings for the anise and vanilla, such as orange peel or orange or almond extract.</p><br /><br /><p align="left">*Add more or less anise according to taste.</p><style type="text/css" media="print"><br /><br /><br /><br />#noprint {display: none;}<br /><br /><br /><br />// Hide unwanted elements<br /><br /><br /><br />body {background:fff; color:000;}<br /><br /><br /><br />// Black text on White background<br /><br /><br /><br />a {text-decoration: underline; color:00f;}<br /><br /><br /><br />//Underline Hyperlinks in blue<br /><br /><br /><br />}<br /><br /><br /><br /></style></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-62685969154989895792009-08-01T19:53:00.000-07:002012-01-16T10:30:59.601-08:00Amaretto Pound Cake<div style="text-align: center;">
<span style="font-size: 85%;"><span style="font-style: italic;">This is a traditional pound cake, kicked up a notch by the addition of amaretto.</span></span></div>
<div style="text-align: center;">
</div>
<br />
<ul>
<li>1/4 cup milk</li>
<li>1/2 cup sour cream</li>
<li>3/4 cup amaretto</li>
<li>3-1/2 cups flour</li>
<li>1 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup shortening</li>
<li>1 cup butter</li>
<li>3 cups sugar</li>
<li>6 large eggs</li>
<li>1 teaspoon vanilla</li>
<li>3/4 teaspoon almond extract</li>
</ul>
<div style="text-align: center;">
__________________________________<br />
<br />
<div style="text-align: left;">
Grease and flour 2 loaf pans or one 10" tube pan. Preheat oven to 325 degrees F.</div>
<br />
<div style="text-align: left;">
Combine milk, sour cream, and amaretto and set aside.<br />
<br />
Sift together flour, baking powder and salt and set aside.</div>
<br />
<div style="text-align: left;">
Beat shortening, butter, and sugar together until light and fluffy. Add eggs, one at a time, beating very well after each. Beat in vanilla and almond extract. Stir in dry ingredients alternately with with liquid ingredients in three portions (beginning and ending with flour). Pour batter into pan(s) and bake for 60-90 minutes, or until crust is golden and a toothpick inserted in center of cake comes out clean.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZny7fCFtBRCOsHuh_ZqVsEhK-XKTWP2ukk7cABJydHIQ0b7A6qnd1NmJEMVnqSSUD4Z1i9XUWFHfcxhqh4HPiuE5r0tmurFa1-e8lWlj_rvh5msIAB09N9L0VtY1EDLgFGv48vYKK7U/s1600-h/eggbeater.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364653710934147074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZny7fCFtBRCOsHuh_ZqVsEhK-XKTWP2ukk7cABJydHIQ0b7A6qnd1NmJEMVnqSSUD4Z1i9XUWFHfcxhqh4HPiuE5r0tmurFa1-e8lWlj_rvh5msIAB09N9L0VtY1EDLgFGv48vYKK7U/s200/eggbeater.gif" style="border: medium none; cursor: pointer; display: block; height: 121px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></div>
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</style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-21778764167767571002009-07-25T08:13:00.000-07:002009-09-25T07:16:33.376-07:00Orange Juice Sherbet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBFgHWWYM7gyuOYATWdMQ_01wUWnSUbqEpCIu6NtE50d_rTp8NeM4TPO-7VBqfOwwpmn20jZzOf5k0_E_YBX1nvjoi8VuiA-ndTdvMn4ugobl9T_CJ8E5WeEXrycCgPFBOYEVaiWPdVk/s1600-h/orangeicecream.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5362570938227985410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBFgHWWYM7gyuOYATWdMQ_01wUWnSUbqEpCIu6NtE50d_rTp8NeM4TPO-7VBqfOwwpmn20jZzOf5k0_E_YBX1nvjoi8VuiA-ndTdvMn4ugobl9T_CJ8E5WeEXrycCgPFBOYEVaiWPdVk/s320/orangeicecream.jpg" style="border: medium none; cursor: pointer; float: left; height: 320px; margin: 20px; width: 253px;" /></a><br />
<br />
<br />
<span style="font-size: 100%; font-style: italic;">Quick and easy to make, and </span><span style="font-size: 100%; font-style: italic;">so</span><span style="font-size: 100%; font-style: italic;"> refreshing on a hot summer's day. Make this in the morning for a cool afternoon snack or enjoy as a light dessert in the evening. No cooking, no eggs or heavy cream--all you need is an electric ice cream maker. Kids love making and eating this recipe, too. This sherbet tends to get a little "icy" after a few days in the freezer, but it is unlikely that you'll ever have any last that long!</span><br />
<br />
<br />
<br />
<ul><li>3 cups milk (whole or low-fat)</li>
<li>2 cups orange juice</li>
<li>1 cup sugar<br />
</li>
<li>1-1/2 teaspoons vanilla</li>
</ul><div style="text-align: center;">_______________________________________<br />
<br />
</div>Blend all ingredients together until sugar is dissolved. Transfer mixture to ice cream maker* and freeze according to manufacturer's instructions (takes about 25 minutes in my <span style="font-style: italic;">Deni</span> freezer). Scoop the mixture into an air-tight container and place in freezer for several hours to allow the sherbet to "firm up". If you're <span style="font-style: italic;">really</span> desperate to start eating, you can skip the last step and just dig right in. However, you might need a straw instead of a spoon, as the sherbet will be pretty slushy at this stage.<br />
<br />
*Note: Milk and orange juice should be very cold; otherwise you'll get better results by refrigerating the mixture for a few hours before transferring to ice cream maker.<br />
<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-51642916164847423512009-07-06T08:41:00.000-07:002009-09-14T13:00:59.061-07:00Fudge-a-Mocha Wacky Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPHtsZrj_ju2BELczIIswUVenXFuswkR5TdSpCC47zhP2OaTixPPKuISpzXxNqkY-ycx6E-yMJjAXVolwKhARiLF0wCLTaYEc5U5F1OowBH8KV-qq7zg63xQ7C1LAll85swLHkpvgqkQ/s1600-h/wackycupcake.jpg"><img style="border: medium none ; margin: 0pt 15px 15px 0pt; float: left; cursor: pointer; width: 156px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPHtsZrj_ju2BELczIIswUVenXFuswkR5TdSpCC47zhP2OaTixPPKuISpzXxNqkY-ycx6E-yMJjAXVolwKhARiLF0wCLTaYEc5U5F1OowBH8KV-qq7zg63xQ7C1LAll85swLHkpvgqkQ/s200/wackycupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5355376037284444162" border="0" /></a><span style="font-style: italic;font-size:85%;" ><em>Yes, there are Wa</em></span><span style="font-style: italic;font-size:85%;" ><em>cky Cake recipes all over the internet. But that's because this dense, fudgy cake is so easy to make, plus it's delicious! Like its depression-era cousin <a href="http://bakingbook.blogspot.com/2009/01/boiled-raisin-cake.html">Boiled Raisin Cake</a></em></span><span style="font-size:85%;"><span style="font-style: italic;">, </span><em style="font-style: italic;">this cake contains no eggs. The ingredients ca</em></span><span style="font-size:85%;"><em style="font-style: italic;">n b</em></span><span style="font-size:85%;"><em style="font-style: italic;">e mixed directly in the pan, so this is a recipe that kids (with some adult supervision) will enjoy making. Not in the mood for mocha? Just omit the instant coffee in the cake and the ganache icing.</em><span style="font-style: italic;"> Unlike some "wacky" recipes, this version uses melted butter, rather than oil, and the amount of vinegar at two teaspoons is </span></span><span style="font-size:85%;"><span style="font-style: italic;">more than enough to provide good rise in reaction with the baking soda (some recipes use as much as two tablespoons of vinegar).</span></span><br /><ul><li>1-1/2 cups flour</li><li>1/4 cup unsweetened cocoa powder</li><li>1 teaspoon instant coffee or espresso powder<br /></li><li>1 teaspoon baking soda</li><li>1/8 teaspoon salt</li><li>1 cup sugar</li><li>6 tablespoons melted butter or margarine<br /></li><li>1 cup cold water</li><li>1-1/2 teaspoons vanilla<br /></li><li>2 teaspoons cider vinegar<br /></li></ul><div style="text-align: center;">______________________________________<br /></div><br />Preheat the oven to 350º. You will need an 8-inch square or 9-inch round pan (ungreased).<br /><br />Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan*. In the measuring cup, measure and mix together the cold water, instant coffee, and vanilla. Pour the liquid ingredients and melted butter into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly just until the vinegar is evenly distributed throughout the batter. If you prefer, you can also mix the batter in a bowl, then scoop into your baking pan (or greased muffin cups, if making cupcakes*).<br /><br /><p>Bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely and spread with ganache.</p><br /><br /><p>Refrigerate the glazed cake for at least 30 minutes before serving to set the ganache. You can also forgo the ganache and sprinkle the cake with a little powdered sugar before serving (really delicious with a scoop of vanilla ice cream on the side!).</p><br /><br /><span style="font-weight: bold; font-style: italic;">Mocha Ganache</span><span style="display: none;" class="nocoupons">nocoupons</span><ul><li>6 tablespoons heavy cream</li><li>1 cup semisweet chocolate chips</li><li>3/4 teaspoon instant coffee or espresso powder<br /></li><li>1/4 teaspoon vanilla<br /></li></ul><br />Heat the heavy cream, vanilla, chocolate chips, and instant coffee in the top of a double boiler over gently simmering water, stirring until chips are melted and blended with cream. If mixture seems too thick, add a little more cream. Use <span style="font-style: italic;">immediately</span>.<br /><br /><p>* If making cupcakes, grease 10-12 muffin cups (or use paper liners). Mix ingredients in a bowl, using method outlined above. Spoon batter into cups and bake until a toothpick inserted in center of cupcake comes out clean.<br /></p><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-82369368314333742392009-06-05T07:15:00.000-07:002009-09-14T13:01:27.520-07:00Meyer Lemon Marmalade Bread<div style="text-align: center;"><span style="font-style: italic;font-size:85%;" ><span>I get my Meyer lemons from a magical spot in <a href="http://en.wikipedia.org/wiki/Bonny_Doon,_California">Bonny Doon</a>, California. A kind friend with a backyard orchard supplies me with an abundance of this rare, sweet-sour fruit, and I always have plenty left over for making marmalade. </span> <span>This recipe makes a lovely, delicately flavored tea bread (add the optional lemon zest for a more intense flavor). If you are not fortunate enough to have access to Meyer lemons, just substitute your favorite flavor of</span></span><span style="font-style: italic;font-size:85%;" ><span> homemade or store-bought</span></span><span style="font-style: italic;font-size:85%;" ><span> marmalade.</span></span><span style="font-size:100%;"><span style="font-style: italic;font-size:85%;" > Toss in a handful of currants or raisins if you prefer a "fruitier" bread.</span><br /></span><br /></div><ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOB6pTLAeIR_-zclQGqhsduc6NW9bH9Q6nrlcRtayg-4wOw_g-I_LrGc9jr31yESyZABvCPudttHeHhEYWG_dO7t8rq3eB56iPc2qk1Bm7-o3MaHou5LvC3cEw7XzGhmWcuIJ8-RJdcI/s1600-h/meyerlemonmarmalade.jpg"><img style="border: medium none ; margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 251px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOB6pTLAeIR_-zclQGqhsduc6NW9bH9Q6nrlcRtayg-4wOw_g-I_LrGc9jr31yESyZABvCPudttHeHhEYWG_dO7t8rq3eB56iPc2qk1Bm7-o3MaHou5LvC3cEw7XzGhmWcuIJ8-RJdcI/s200/meyerlemonmarmalade.jpg" alt="" id="BLOGGER_PHOTO_ID_5343999912714444658" border="0" /></a><li>3 cups all-purpose flour</li><li>1 tablespoon baking powder</li><li>1/2 cup sugar<br /></li><li>1/2 teaspoon salt</li><li>1/2 cup vegetable oil<br /></li><li>1/2 cup lemon marmalade</li><li>2 large eggs (beaten)<br /></li><li>1 cup milk</li><li>1 cup chopped pecans or walnuts</li><li>Grated zest from one lemon (optional)</li></ul><h3 style="text-align: center;"><br /></h3><h3 style="text-align: center;">____________________________</h3><br /> Preheat oven to 350 F. Grease and flour a 9- by 5-inch loaf pan.<br /><br />Combine flour, baking powder, sugar, and salt in a large bowl. Set aside.<br /><br />Stir together oil, marmalade, beaten eggs, milk, and lemon zest.<br /><br />Make a well in center of flour mixture; add liquid mixture and stir just until dry ingredients are moistened. Do not overmix. Fold in nuts. Pour into prepared loaf pan and bake for one hour or until a wooden pick inserted in center of loaf comes out clean. Let cool 10 minutes before removing from pan.<br /><br />Cool completely before serving.<br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-5167938664486086612009-05-29T19:25:00.000-07:002009-09-14T13:02:00.240-07:00Toll House Marble Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblu0xjzzay6nKR98bcw2HbwMvL8jDsbvQIWTq6eFLcFuV0D2x5DsJ2WNZ1m5R0ALw2R9bhb0WQ0iMaGX_G7QDG5fqGbutcjD571yQW1Q4LaC47yI6Giz1bNmM0ar0G-vlO8inkngR5d8/s1600-h/marblebars.jpg"><img style="border: medium none ; margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 175px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblu0xjzzay6nKR98bcw2HbwMvL8jDsbvQIWTq6eFLcFuV0D2x5DsJ2WNZ1m5R0ALw2R9bhb0WQ0iMaGX_G7QDG5fqGbutcjD571yQW1Q4LaC47yI6Giz1bNmM0ar0G-vlO8inkngR5d8/s200/marblebars.jpg" alt="" id="BLOGGER_PHOTO_ID_5342035569834445522" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;"><span style="font-style: italic;font-size:85%;" >The perfect chocolate </span><span style="font-size:85%;"><span style="font-style: italic;"> chip cookie to make when you're in a hurry. My teenage son gives them a thumbs up, and he's a </span></span><span style="font-style: italic;font-size:85%;" > </span><span style="font-style: italic;font-size:85%;" class="blsp-spelling-corrected" id="SPELLING_ERROR_1" >connoisseur</span><span style="font-size:85%;"><span style="font-style: italic;"> of </span></span><span style="font-style: italic;font-size:85%;" >chocolate chip cookie</span><span style="font-style: italic;font-size:85%;" >s. This recipe makes a thin cookie, not as thick and rich as the similar <a href="http://bakingbook.blogspot.com/2009/01/conga-bars.html"><span>Conga Bars</span></a>.</span> </div><br /></div><br />1 cup plus 2 tbsp. flour<br />1/2 tsp. baking soda<br />1/2 tsp. salt<br />1/2 cup soft butter or margarine<br />1/4 c. plus 2 tbsp. white sugar<br />1/4 c. plus 2 tbsp. brown sugar<br />1/2 tsp. vanilla<br />1/4 tsp. water<br />1 egg<br />1 cup semisweet chocolate chips<br />1/2 cup chopped nuts (optional--I don't add them)<br /><br /><div style="text-align: center;">___________________________________________<br /></div><br />Preheat oven to 375 degrees.<br /><br />Sift together flour, soda and salt and set aside. Cream together butter, sugars, water and vanilla; beat in egg. Add dry ingredients a little at a time, mixing well. Spread batter in greased 13x9-inch pan; sprinkle with chocolate chips. Place pan in oven for 1-2 minutes (to allow chocolate chips to soften). Remove pan from oven and swirl a knife through dough to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">marbelize</span>. Return pan to oven and bake for and additonal 12-15 minutes. Cool completely and cut into squares.<style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-67273566510402087242009-05-06T15:44:00.000-07:002009-09-14T13:02:37.187-07:00Granny Sedgwick's Orange Raisin Nut Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPMbgSC7gdSlYNSlykbpos29GJmnfYupoLXah1PXNNY5ByN2sEnFiHNzav6WOph9Y-NZR73QInzFY_T2nz006V_KoR3557Q5MUswFpEveSDKlcWgMGdA7rpn6VJmDRJOhlEIvSdAfMXg/s1600-h/orangeraisinbread.jpg"><img style="border: medium none ; margin: 0pt 0pt 10px 30px; float: right; cursor: pointer; width: 170px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPMbgSC7gdSlYNSlykbpos29GJmnfYupoLXah1PXNNY5ByN2sEnFiHNzav6WOph9Y-NZR73QInzFY_T2nz006V_KoR3557Q5MUswFpEveSDKlcWgMGdA7rpn6VJmDRJOhlEIvSdAfMXg/s200/orangeraisinbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5332842439057270850" border="0"></a><br /><div align="center"><em><br />One of my favorite childhood memories is of walking into my grandmother’s kitchen and discovering loaves of this delicious bread cooling on the counter. We liked to spread thin slices with butter and have it with our tea (Granny was very English and believed the fine art of tea-drinking must be taught at an early age).</em> </div><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUGGd_UU6k6ljsrqyi3eltC3iP86yk7cLByiehyphenhyphen359dtR59heeB-9K2uEl-uPl6JhaNAKjWKu5exPbqjfuCfXaY71s5-mJhqnePRdA4mZV2FKP90koYSRLkRK3ff4-_9Y2foRqc36jEw/s1600-h/grannysedgwick.jpg"><img style="border: medium none ; margin: 0pt 50px 10px 10pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUGGd_UU6k6ljsrqyi3eltC3iP86yk7cLByiehyphenhyphen359dtR59heeB-9K2uEl-uPl6JhaNAKjWKu5exPbqjfuCfXaY71s5-mJhqnePRdA4mZV2FKP90koYSRLkRK3ff4-_9Y2foRqc36jEw/s200/grannysedgwick.jpg" alt="" id="BLOGGER_PHOTO_ID_5332834477846245618" border="0"></a></p><ul><li>2 CUPS SIFTED FLOUR</li><li>4 TSP BAKING POWDER</li><li>1/2 TSP SALT</li><li>1/2 CUP SUGAR</li><li>3/4 CUP CHOPPED NUTS</li><li>1 CUP RAISINS,PLUMPED</li><li>1 TBSP ORANGE RIND</li><li>1 EGG, WELL BEATEN</li><li>1 CUP MILK</li><li>2 TBSP. MELTED BUTTER OR MARGARINE</li></ul><br /><div style="text-align: center;">_________________________________________________<br /></div><br /><p align="left">Grease an 8x5x3” loaf tin thoroughly.<br /><br />Plump raisins by placing them in a colander and pouring a kettleful of boiling water over top. Drain.<br /><br />Sift together flour, baking powder and salt into mixing bowl. Add sugar, nuts, raisins and orange rind. Mix well.<br /><br />To beaten egg add milk and melted butter. Add to flour mixture. Mix just until blended. Turn into prepared loaf tin and allow to stand for 20 minutes.<br /></p><p>Bake in preheated oven at 350 degrees for 55 to 60 minutes. Bake in center of oven on middle rack. Turn out on wire rack and cool several hours before slicing.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-80791333672724701992009-04-29T20:47:00.000-07:002009-09-14T13:03:10.701-07:00Pear Tart #2 (Pear Streusel Pie)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBs85fnAiKt7HtiCAfRJxQOiO_FIZBe7Ct_rmers-40ru8g88lQ-JtBtsp1tXR-Vq5GBJlG96uiOAu7UFP1O_9FceRpoCQCmX2cfcUmoqE8AcbCpmM5ok3aMwRq2yKd9sX-CTGBZOfMU/s1600-h/pie.gif"><img id="BLOGGER_PHOTO_ID_5330950055657799010" style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; DISPLAY: block; MARGIN: 0px auto 10px; BORDER-LEFT: medium none; WIDTH: 75px; CURSOR: hand; BORDER-BOTTOM: medium none; HEIGHT: 90px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBs85fnAiKt7HtiCAfRJxQOiO_FIZBe7Ct_rmers-40ru8g88lQ-JtBtsp1tXR-Vq5GBJlG96uiOAu7UFP1O_9FceRpoCQCmX2cfcUmoqE8AcbCpmM5ok3aMwRq2yKd9sX-CTGBZOfMU/s200/pie.gif" border="0" /></a><br /><div style="TEXT-ALIGN: center"><span style="font-size:85%;"><span style="FONT-STYLE: italic">Simpler to make than <a href="http://bakingbook.blogspot.com/2009/01/pear-tart.html">Pear Tart #1</a>, and so very good! Excellent plain, and heavenly served warm with a scoop of vanilla ice cream.</span></span></div><div style="TEXT-ALIGN: center"><span style="font-size:85%;"><span style="FONT-STYLE: italic"></span></span><span style="font-size:85%;"><span style="FONT-STYLE: italic"><br /></span><br /></span><div style="TEXT-ALIGN: left">1 nine-inch pastry shell (unbaked)*<br /><br />2 15-oz. cans pear halves (drained)<br /><br />1/3 cup flour<br />1/3 cup brown sugar, packed<br />1 teaspoon cinnamon<br />1/8 teaspoon nutmeg<br />1/4 cup butter or margarine<br /><br /><div style="TEXT-ALIGN: center">___________________________________________<br /><br /><div style="TEXT-ALIGN: left">Preheat oven to 450 degrees.<br /><br />Slice pear halves into thirds and arrange in pastry shell.<br /><br />Combine flour, sugar, and spices; cut in butter finely. Sprinkle over pears.<br /><br />Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for an additional 20-25 minutes.<br /><br /><br /><span style="font-size:100%;"><strong>Pastry for 9" Single Crust</strong></span><br /><br />1 cup flour<br />1/4 teaspoon salt<br />3 tablespoons cold butter, cut into pieces<br />2 tablespoons cold shortening<br />2-3 tablespoons ice water<br /><br />Sift flour and salt into bowl; add the butter and shortening and cut in with a pastry blender until the mixture resembles coarse crumbs.<br /><br />Using a fork, stir in just enough water to bind the dough together. DO NOT OVERMIX OR YOUR PASTRY WILL BE TOUGH. Gather dough into a ball, wrap in wax paper or plastic wrap and refrigerate for at least 30 minutes (or overnight). Roll out dough on floured board to 1/8" thickness. Place in 9" pie pan, and trim and flute the edge. Do not prick the dough.</div><div style="TEXT-ALIGN: left"> </div></div></div></div><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-57170485314467421942009-04-14T18:01:00.000-07:002009-09-24T07:17:15.715-07:00Brentford Rolls<div style="text-align: center;"><span style="font-size: 85%; font-style: italic;">These huge rolls are delicious with butter and jam or with a steaming bowl of homemade soup. This is a very old English recipe, with amounts scaled back and adapted to modern methods. Surpisingly light and flaky--share one </span><span style="font-size: 85%; font-style: italic;">of these babies with a friend (or make in a smaller size, if you must).</span><br />
</div><ul><li>2-1/2 teaspoons active dry yeast</li>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_myU_a5N7dkLCzErh3S9wQTsVDchaXKGXAylIaRbCVCjprgQLB2tPGIbYzHhj8TN6sEMH2mOqaU4tfGrvpcteeXQWI81nRL_uoW-MuXaAi_GY2XmuvbbBC5IFCRY8CCrj7aNt7S9F4g/s1600-h/brentfords.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5328150397699331442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_myU_a5N7dkLCzErh3S9wQTsVDchaXKGXAylIaRbCVCjprgQLB2tPGIbYzHhj8TN6sEMH2mOqaU4tfGrvpcteeXQWI81nRL_uoW-MuXaAi_GY2XmuvbbBC5IFCRY8CCrj7aNt7S9F4g/s200/brentfords.jpg" style="border: medium none; float: right; height: 146px; margin: 0px 0px 10px 10px; width: 200px;" /></a>
<li>1-1/4 cups lukewarm milk</li>
<li>2 tablespoons sugar</li>
<li>1 egg, beaten</li>
<li>4 cups all-purpose flour</li>
<li>1 teaspoon salt</li>
<li>1/4 cup soft butter, cut into pieces</li>
<li>cornmeal for dusting, optional </li>
</ul><br />
<br />
<br />
<div style="text-align: center;"></div><div style="text-align: center;">_________________________________________________<br />
</div><br />
Mix the yeast with 1/4 cup of the lukewarm milk and 1/2 teaspoon of the sugar; set aside.<br />
<br />
Sift together the flour, salt and remaining sugar. Rub in the butter using your fingers or a pastry blender. Next, add the beaten egg, yeast mixture, and remaining cup of milk. Mix together, then knead well for about 10 minutes or until dough is smooth and elastic (by hand or with dough hook in mixer on low speed).<br />
<br />
Form dough into a ball place in an oiled bowl (turn dough once so oily side is on top). Cover with a tea towel and put in a warm place until dough has doubled in size (about an hour).<br />
<br />
Divide dough into six pieces and form into rounded rolls. Place on greased baking sheet dusted with cornmeal. Cover and return to a warm place for 30 minutes or until rolls have doubled in size. Bake in preheated oven at 400 degrees for 20-30 minutes, until rolls are golden brown.<br />
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<div align="center">A good all-purpose pastry for sweet or savory pies—very easy to work with. Makes enough pastry for a 9" double-crust pie.</div><br />
<div style="text-align: left;"><br />
2 CUPS FLOUR<br />
1 TSP SALT<br />
3/4 CUP VEGETABLE SHORTENING*<br />
1/2 CUP ICE WATER</div><br />
<div style="text-align: center;"><br />
______________________________________________</div><br />
<div align="left"><br />
Sift together flour and salt. Mix in shortening with pastry blender until mixture is somewhat grainy (with lumps size of peas). Add ice water gradually, stirring with fork until mixture holds together and can be formed into a ball (entire 1/2 cup of water may not be required--start with 1/4 cup). Chill pastry for 10 minutes or more before rolling out.</div><br />
<div align="left"><br />
Bake at 450 degrees for 15 minutes, then turn heat down to 325 degrees and bake until done (approximately 35-45 minutes)--may vary temperature and baking time according to specific pie recipe being used.</div><br />
<div align="left"><br />
Note: Do not overwork pastry or it will be tough.<br />
<br />
*My mother always used lard to make her pastry (makes a flakier crust). If you use lard, reduce shortening amount to 2/3 cup. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-85983241007267856982009-03-18T16:46:00.000-07:002010-09-01T18:53:02.738-07:00Canadian Whiskey Cake<div style="font-style: italic; text-align: center;"><span style="font-size: 85%;">Allow this cake to age several days before serving.<br />
Auntie Norma loved this one!</span><br />
<br />
</div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxzmTYpX4adZdSe4UilPZBWOLFmIOJ2PfgcmfjSfV6u_rvwz7RKFZSyCn2TsV-NrpEFaW6skrE3pyNoqUMRWQqMOpzxHxrBTDO8zf9MRP8GKM3hKEb1QfdDQ_FXgYXvVX96lqu1SWdpQ/s1600-h/normamounty.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Auntie Norma" border="0" height="200" id="BLOGGER_PHOTO_ID_5296890478020721186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxzmTYpX4adZdSe4UilPZBWOLFmIOJ2PfgcmfjSfV6u_rvwz7RKFZSyCn2TsV-NrpEFaW6skrE3pyNoqUMRWQqMOpzxHxrBTDO8zf9MRP8GKM3hKEb1QfdDQ_FXgYXvVX96lqu1SWdpQ/s200/normamounty.jpg" style="float: left; height: 241px; margin: 0pt 35px 10px 0px; width: 166px;" width="137" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i>My Auntie Norma, the Mounty!</i></td></tr>
</tbody></table><ul><li>1-1/2 pounds (4-1/2 cups) raisins (half golden)</li>
<li>1 cup Canadian whiskey or bourbon</li>
<li>2 cups sifted all-purpose flour</li>
<li>1 teaspoon double-acting baking powder</li>
<li>1/2 teaspoon salt</li>
<li>8 ounces (2 sticks) unsalted butter</li>
<li>1 nutmeg, freshly grated, or 2 teaspoons powdered nutmeg</li>
<li>2 cups granulated sugar</li>
<li>6 large eggs, separated</li>
<li>1 pound (5 cups) pecan halves or large pieces</li>
</ul><div style="font-style: italic; text-align: left;"><span style="font-size: 78%; font-style: italic;"></span><br />
<span style="font-size: 78%; font-style: italic;"> </span><br />
<div style="text-align: center;"><span style="font-size: 78%; font-style: italic;">_____________________________________________________<br />
</span></div></div><div style="text-align: center;"></div><br />
Several days before baking (or at least 24 hours), place the raisins and whiskey in a jar or bowl and cover tightly. Stir occasionally.<br />
<br />
Preheat oven to 300° and adjust a rack one-third up from the bottom of the oven. You will need a 10-inch tube pan, or two loaf pans. Grease the pan, line the bottom with parchment or brown wrapping paper cut to fit, grease the paper, and dust with fine, dry bread crumbs or flour.<br />
<br />
Sift together the flour, baking powder, and 1/4 teaspoon of the salt (reserve 1/4 teaspoon of salt). Set aside. In the large bowl of an electric mixer, beat the butter until it is softened. Add the nutmeg and 1¾ cups of the sugar (reserve the remaining 1/4 cup) and beat for 5 minutes until the mixture is very creamy. Add the egg yolks and beat for a few minutes, scraping bowl occasionally. On low speed add about one-third of the sifted dry ingredients and beat only to mix. Next, mix in about half of the raisins along with any whiskey that was not absorbed. Then add another third of the dry ingredients, the remaining raisins and whiskey, and finally the remaining dry ingredients, scraping the bowl as necessary. Beat only until ingredients are incorporated after each addition.<br />
<br />
Remove bowl from the mixer and stir in the nuts. Set aside.<br />
<br />
In the small bowl of an electric mixer, with clean beaters, beat the whites and the reserved 1/4 teaspoon of salt until the whites hold a soft shape. Reduce the speed to moderate and gradually add the remaining 1/4 cup of sugar. Then increase the speed to high and beat briefly only until the whites hold a definite shape but not until they are stiff or dry.<br />
<br />
With a large rubber spatula stir one-quarter of the whites into the cake batter. Then fold in the remaining whites. Turn the mixture into the prepared pan. Smooth the top.<br />
<br />
Bake for 2-1/2 hours (less for loaf pans) or until a cake tester inserted into the middle of the cake comes out clean and dry. If the top of the cake begins to darken too much during baking, cover it loosely with foil.<br />
<br />
Remove from the oven and let stand for 30 minutes. (The top of the cake will be one inch below the top of the pan.) Remove from pan and peel off paper lining.<br />
<br />
When the cake has cooled, wrap well and refrigerate for a few days before serving (or freeze it). The cake should be cold when it is cut. Use a very sharp, firm knife and make the slices thin.<br />
<br />
<span style="color: #cc0000; font-style: italic;">P.S. Auntie Norma wasn't really a Mounty, but she enjoyed looking the part in a relative's borrowed uniform!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-56454867288790378432009-03-16T16:02:00.000-07:002009-09-14T19:14:30.202-07:00Sour Cream Pound Cake<div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">This is absolutely the best. Sweet and rich with a magnificent crust, this cake is perfect for any occasion. Try it plain with a cup of tea or coffee, or serve it with a dollop of whipped cream and fresh berries for a special dessert.</span></span> <span style="font-size:85%;"><span style="font-style: italic;"> Not a cake for dieters!</span></span><br /></div><br /><br /><ul><li>3 cups sifted all-purpose flour</li><li>1 tsp salt</li><li>1/4 tsp baking soda</li><li>1 cup (2 cubes) butter</li><li>3 cups sugar</li><li>6 eggs</li><li>1 tsp vanilla</li><li>1 tsp almond extract</li><li>1 cup sour cream<br /></li></ul><div style="text-align: center;">___________________________________<br /></div><br /><br />Sift together flour, salt and baking soda.<br /><br />Cream together the butter and sugar in a large bowl at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract and continue beating. The total beating time should be 10 minutes.<br /><br />Add dry ingredients alternately with sour cream, mixing well after each addition (do not overbeat at this stage). Pour batter into well-greased 10” tube or bundt pan.<br /><br />Bake at 325 degrees for one hour or until a toothpick inserted in center comes out clean. Remove from pan and cool on rack.<br /><br />Dust with powdered sugar before serving.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfBh0eMTkYR_Rbbj2eQ_xx2YkpAvMy2Q3ig8p2ffZk_d7RUvE5EcRMejS4dzCLBH_8w8m4vEM0SEBT_lo-6hHo69UZQlUNcRhSHkGkawA3ZP_EUOHaj5ADD3jBgkZvHph0Zgr7CMNp6M/s1600-h/bowl.gif"><img style="border: medium none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfBh0eMTkYR_Rbbj2eQ_xx2YkpAvMy2Q3ig8p2ffZk_d7RUvE5EcRMejS4dzCLBH_8w8m4vEM0SEBT_lo-6hHo69UZQlUNcRhSHkGkawA3ZP_EUOHaj5ADD3jBgkZvHph0Zgr7CMNp6M/s320/bowl.gif" alt="" id="BLOGGER_PHOTO_ID_5313931665470555154" border="0" /></a><br /><span style="font-family:Tahoma;"><span style=""> </span><o:p></o:p></span></p> <style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-72050416283665347612009-03-09T19:28:00.000-07:002009-08-16T09:36:11.154-07:00Alec's Favorite Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rJFP45F5gBDjJWKmd7pV9tzjCUDkB8e5iJMXsMBrsyvq8iJST58ot86Pl4VArFxHV_s1uzG09Yau9pT0H9hfZtdqE-hdMi0BQMUHNVwHqDwV0yRV2t2FMNbI0gcMZhb0mXknTs0U-OM/s1600-h/aj8mos.jpg"><img style="border: medium none ; margin: 0pt 20px 10px 0pt; float: left; cursor: pointer; width: 125px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rJFP45F5gBDjJWKmd7pV9tzjCUDkB8e5iJMXsMBrsyvq8iJST58ot86Pl4VArFxHV_s1uzG09Yau9pT0H9hfZtdqE-hdMi0BQMUHNVwHqDwV0yRV2t2FMNbI0gcMZhb0mXknTs0U-OM/s200/aj8mos.jpg" alt="" id="BLOGGER_PHOTO_ID_5313560826140245970" border="0" /></a><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-style: italic;"><br /><br /></span></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">These cookies are firmer than the “Toll House” version, and </span></span><span style="font-size:85%;"><span style="font-style: italic;">are great for packaging </span></span> <span style="font-size:85%;"><span style="font-style: italic;"> for potlucks or mailing, as they won’t stick together like </span></span> <span style="font-size:85%;"><span style="font-style: italic;"> softer cookies are prone to do.<br />A real favorite in our house.<br /></span></span> </div></div><br /><br /><br /><br /><br /><ul><li>1 cup (2 cubes) butter, at room temperature </li><li>3/4 cup granulated sugar</li><li>1-1/4 cups firmly packed brown sugar</li><li>2 large eggs</li><li>3/4 teaspoon vanilla </li><li>3-3/4 cups all-purpose flour </li><li>2 teaspoons baking soda</li><li>1-1/4 teaspoons baking powder</li><li>1/2 teaspoon salt</li><li>2 cups semisweet chocolate chips</li><li>3/4 cup chopped pecans or walnuts (optional)</li></ul><br /><div style="text-align: center;">____________________________________________<br /></div><br /><br />Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.<br /><br />Cream the butter, add the sugars and beat until well combined. Beat in 1 egg and the vanilla. Add the remaining egg and beat just until incorporated.<br /><br />In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix gently until just barely incorporated. Stir in the chocolate chips and walnuts.<br /><br />Drop tablespoons of dough onto the prepared baking sheets (do not flatten the cookies). Bake on the center rack of oven for 12 to 14 minutes, or until golden brown and still soft when gently pressed.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-45352474974476973282009-03-09T19:10:00.000-07:002009-09-14T13:04:25.235-07:00Lemon Meringue Pie<div style="TEXT-ALIGN: center"><span style="FONT-STYLE: italic;font-size:85%;" >From the Manor Bakery, Toronto, Canada </span></div><div style="TEXT-ALIGN: center"><span style="font-size:85%;"><em>Auntie Norma's </em><span style="FONT-STYLE: italic">First Prize Winner!</span> </span></div><div style="TEXT-ALIGN: center"> </div><div style="TEXT-ALIGN: center"><span style="FONT-STYLE: italic"><span style="font-size:85%;">This pie is tart and lemony, with excellent texture</span>.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOuAQhDumNJpD-sOW_RXkf0eCWIOC5JRxkRGjIgd7e5an6Ijcjfc5VAyAjP3ZiWx229y15Aoh7ck3CY8NcTyT6_8dYV4RlWgw14LyJNUUif5vU7kpGvLVhdDd_aV4IGdOblrV32iFtSM/s1600-h/MANOR-BAKERY-sign.gif"><img id="BLOGGER_PHOTO_ID_5311391452770009298" style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; DISPLAY: block; FLOAT: right; MARGIN: 0px auto 10px; BORDER-LEFT: medium none; WIDTH: 267px; CURSOR: pointer; BORDER-BOTTOM: medium none; HEIGHT: 320px; TEXT-ALIGN: right" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOuAQhDumNJpD-sOW_RXkf0eCWIOC5JRxkRGjIgd7e5an6Ijcjfc5VAyAjP3ZiWx229y15Aoh7ck3CY8NcTyT6_8dYV4RlWgw14LyJNUUif5vU7kpGvLVhdDd_aV4IGdOblrV32iFtSM/s320/MANOR-BAKERY-sign.gif" border="0" /></a><br /><br /><br /><br /><br /><br />1-1/2 CUPS WATER<br />1 CUP SUGAR<br />GRATED RIND OF ONE LEMON<br />JUICE OF ONE LEMON<br />4 TBLSP CORNSTARCH<br />2 EGG YOLKS<br />PINCH OF SALT<br /><br />MERINGUE*<br /><br /><br /><br /><br /><br /><div align="center">____________________________________________</div><br /><br />Combine water and sugar in saucepan with lemon rind and salt. Bring to a boil for a few minutes. Beat egg yolks, lemon juice and cornstarch together, then thin with a little of the boiling water mixture. Stirring constantly, add egg-yolk mixture to boiling water mixture and continue stirring until thickened (Be sure to turn down heat so mixture doesn’t burn, and be patient—filling can take several minutes to thicken).<br /><br />Pour lemon filling into baked pastry shell. Top pie with meringue and bake at 375 degrees until meringue is browned (watch carefully so meringue doesn’t burn).<br /><br /><span style="FONT-WEIGHT: bold">*MERINGUE</span><br /><br />Beat 3 egg whites, 4-5 tblsp sugar, and 1/4 tsp vanilla together until stiff peaks form. Carefully scoop onto pie, making peaks with the back of a spoon (press lightly, then lift).<br /><br /><br /><br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-84932641486349604662009-02-26T14:47:00.000-08:002009-09-14T19:40:03.069-07:00Inez Sez Sesame Cookies<div style="font-style: italic; text-align: center;">Surprisingly habit-forming<br />Be sure to toast the sesame seeds </div><div style="border: medium none ; font-style: italic; text-align: center;"><br /></div><p><br />1 cup sesame seeds, lightly toasted<br />1/4 cup coconut (optional)<br />1/3 cup finely chopped nuts<br />3/4 cup butter or margarine, softened<br />1 cup brown sugar<br />1 egg<br />1 tsp vanilla<br />2 cups flour<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt </p><br /><p style="text-align: center;">______________________________________________________ </p><br /><p align="left"><br />Cream together butter and brown sugar; beat in egg and vanilla. Stir in flour,<br />baking powder, soda, and salt; mix well. Blend in coconut and chopped nuts.<br /><br />Drop dough by spoonfuls on ungreased cookie sheet; flatten with tines of a fork.<br /><br />Bake at 350 degrees for approximately 10-12 minutes. Makes 4 dozen.</p><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5317629082122614610" style="border: medium none ; margin: 0px auto 10px; display: block; width: 150px; height: 125px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhwPord4-p5hi0rTKy20Rj18aDR9twhF731gS8bLc2DykqNjjKIz7KkTlI1eLZjBpWNufxgo7xIDrLvKz3YHeuSdXe3IhX7-sjN1LhTg1_H2vTrMFDrj5uz_88qC5sa1-ZrbP38E54Xk/s320/ckbookcup.gif" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-80422671035773729482009-02-22T20:52:00.000-08:002009-09-21T20:11:54.376-07:00Moroccan Cookies<div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">My good friend Pat learned to make these beautiful cookies while living</span><br /><span style="font-style: italic;">in Morocco. They have an unusual taste and texture—somewhat like puffy shortbread.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4O_11TOVPzPuG5lz0eoCFqDw3BI-Hvyhg4LS2vBr6JMAMiGJfLC7ORC1XLJmsx1kLd0kuRNfCk58mYgwKJRX8FPlPf4uLxIYOqrD15_3JtOrzYXRuFdnBkShoEEILQ_0nYiEIzXkzmtI/s1600-h/dancer.gif"><img style="border: medium none ; margin: 0pt 40px; text-align: right; float: left; width: 90px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4O_11TOVPzPuG5lz0eoCFqDw3BI-Hvyhg4LS2vBr6JMAMiGJfLC7ORC1XLJmsx1kLd0kuRNfCk58mYgwKJRX8FPlPf4uLxIYOqrD15_3JtOrzYXRuFdnBkShoEEILQ_0nYiEIzXkzmtI/s320/dancer.gif" alt="" id="BLOGGER_PHOTO_ID_5308382387810652338" border="0" /></a><br /></div><ul><li>3/4 CUP BUTTER</li><li>1-1/4 CUPS OIL</li><li>1-1/2 CUPS SUGAR</li><li>5 CUPS FLOUR</li><li>1-1/4 TSP ACTIVE DRY YEAST</li></ul><br /><div style="text-align: center;">________________________________________<br /></div><br />Beat butter, oil and sugar together until smooth and fluffy. Mix in flour and yeast (use your hands to knead together).<br /><br />Pinch off pieces of dough and roll lightly between palms of hands until the shape of a slightly flattened ball (like a fat flying saucer). Dough will be slightly dry, so forming the right shape may take a little practice. Add a little more oil if dough is too difficult to work with.<br /><br />Place on cookie sheet and bake at 325 degrees for about 25 minutes. Cookies should be lightly browned on the bottom with a white, crackly top. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" alt="" src="http://img.zemanta.com/pixy.gif?x-id=1a494fdf-7a3b-4bc4-af07-b0e56de51f2b" /><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-3128439271681226902009-02-15T20:22:00.000-08:002009-09-21T14:34:07.722-07:00Bran Muffins<div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >I love a good bran muffin for breakfast</span><span style="font-style: italic;font-size:85%;" > (or even for dessert, for that matter!)</span><span style="font-style: italic;font-size:85%;" >. Here are two great recipes:</span><span style="font-weight: bold;font-size:130%;" ><span style="font-size:100%;"><br /></span><br />Canadian Bran Muffins</span><br /><br /><span style="font-style: italic;font-size:85%;" >These are my favorites, especially with chopped dates. Sometime I throw in a handful of chopped nuts, too. Be </span><p class="zemanta-img zemanta-action-dragged" style="margin: 1em; float: right; display: block; width: 286px;"><a href="http://commons.wikipedia.org/wiki/Image:WheatBran.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/90/WheatBran.jpg/300px-WheatBran.jpg" alt="wheat bran" style="border: medium none ; display: block;" width="276" height="194" /></a><span class="zemanta-img-attribution"><span style="font-size:78%;"><span style="text-decoration: underline; font-style: italic;">Wheat Bran</span></span><a href="http://commons.wikipedia.org/wiki/Image:WheatBran.jpg"></a></span></p><span style="font-style: italic;font-size:85%;" >sure and use whole bran, not bran cereal.</span><br /></div><br /><ul><li>1 CUP FLOUR</li><li>2 TSP BAKING POWDER</li><li>1/2 TSP BAKING SODA</li><li>1/2 TSP SALT</li><li>1 CUP WHOLE BRAN</li><li>1/2 CUP MILK<br /></li><li>1/3 CUP MOLASSES</li><li>1 EGG</li><li>1/4 CUP MELTED SHORTENING OR BUTTER</li><li>1/2 CUP RAISINS OR CHOPPED DATES (OPTIONAL)</li></ul><div style="text-align: center;">____________________________________________<br /></div><br />Preheat oven to 400 degrees.<br /><br />Stir flour, baking powder, baking soda and salt together. Combine whole bran, milk and molasses and let stand until most of the moisture is absorbed. Add egg and shortening; beat well. Add the raisins or dates to the dry ingredients, then blend into bran mixture, stirring until just combined. Fill greased muffin cups 2/3 full. Bake in preheated oven for 15-20 minutes.<br /><br />Makes 10-12 medium-size muffins.<br /><span style="font-size:130%;"><br /><br /></span><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Albert's Favorite Bran Muffins</span><br /><br /><span style="font-style: italic;font-size:85%;" ><span style="font-weight: normal;">This version uses brown sugar instead of molasses for a milder, sweeter muffin</span></span><br /><br /><ul style="text-align: left; font-weight: normal;"><li>1-1/2 CUPS WHOLE BRAN</li><li>1 CUP BUTTERMILK*</li><li>1 CUP FLOUR</li><li>1 TSP BAKING POWDER</li><li>1 TSP BAKING SODA</li><li>1/2 TSP SALT</li><li>2/3 CUP BROWN SUGAR<br /></li><li>1 EGG</li><li>1/3 CUP VEGETABLE OIL</li><li>1/2 TEASPOON VANILLA<br /></li><li>1/2 CUP CHOPPED DATES<br /></li><li>1/2 CUP CHOPPED PECANS<br /></li></ul><span style="font-weight: normal;">____________________________________________</span><br /><div style="text-align: left; font-weight: normal;"><br />Preheat oven to 375 degrees.<br /><br />Combine buttermilk and bran in mixing bowl; let stand for 10 minutes. Whisk together sugar, oil, egg and vanilla, then stir into buttermilk-bran mixture. Sift flour, baking powder, baking soda and salt together. Add the dates and nuts to the dry ingredients, then blend into bran mixture, stirring until just combined. Fill greased muffin cups 2/3 full. Bake in preheated oven for 15-20 minutes.<br /><br />Makes 12 muffins.<br /></div> <span style="font-size:130%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: normal; font-style: italic;">*If you don't have any buttermilk, mix one tablespoon of vinegar or lemon juice with enough milk to equal one cup</span></span>; <span style="font-size:85%;"><span style="font-style: italic; font-weight: normal;">let stand 5 minutes.</span></span><br /></div></div><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" alt="" src="http://img.zemanta.com/pixy.gif?x-id=50bf40f6-0849-4448-955a-8a596f19d10a" /><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-18834624346654663632009-02-11T11:34:00.000-08:002009-09-14T13:08:00.061-07:00Classic Cheesecake<div align="center"><em>Creamy and luscious.<br />I just wing it on the berry compote--but do try it. Although no topping is necessary, the fruit is a pretty (and delicious) addition</em>. </div><br /><br /><div align="left"><ul><li>8 WHOLE GRAHAM CRACKERS, FINELY CRUSHED</li><li>1/3 CUP BUTTER, MELTED</li><li>1/4 CUP SUGAR (OPTIONAL)</li><li>4 EGGS</li><li>1 CUP SUGAR<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChep7duFQ-UjI9TRUhWK54D7QGqyPEbUmMH-bfyBQKYn0fc4sPvqBAN3kx79wj8hBPK6eIG1SuOEGhTe5P5fjO8km-SRnAPQOx9ni8A0-IgiGM6Nl3FcdT3FYawhsPY_SO1oWaNBJKO4/s1600-h/ckbookcat.jpg"><img style="border: 0pt none ; margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 244px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChep7duFQ-UjI9TRUhWK54D7QGqyPEbUmMH-bfyBQKYn0fc4sPvqBAN3kx79wj8hBPK6eIG1SuOEGhTe5P5fjO8km-SRnAPQOx9ni8A0-IgiGM6Nl3FcdT3FYawhsPY_SO1oWaNBJKO4/s320/ckbookcat.jpg" alt="" id="BLOGGER_PHOTO_ID_5302795260585949586" border="0" /></a></li><li>24 OUNCES CREAM CHEESE</li><li>2 TSP VANILLA</li><li>1 PINT SOUR CREAM</li><li>2 TBLSP SUGAR</li><li>4 TSP VANILLA</li></ul></div><br /><br /><br /><br /><div align="center">___________________________________________<br /><br /></div><br /><div align="left"><strong>Crust:<br /></strong>Mix together graham crackers, sugar and butter; mold into 9" springform pan.<br /><br /><strong>Filling:</strong> </div><br /><div align="left">Beat together the eggs and 1 cup sugar in mixing bowl (or use blender). Blend in softened cream cheese a little at a time; beat in the two tsp vanilla. Pour into crust.<br />Bake cheesecake at 375 degrees for 25 minutes. Take out of oven and top with a mixture of the sour cream, 2 tblsp sugar, and 4 tsp vanilla. Return to oven and bake at 475 degrees for 5 minutes.<br /><br /><strong>Optional Fruit Topping:<br /></strong>This cheesecake is excellent topped with a berry compote (raspberries, blackberries, strawberries, blueberries etc.). To make, simmer berries lightly in a small amount of water, adding sugar to taste. Mix together a little cornstarch and water and add to berry mixture, stirring carefully until thickened (try not to let berries become too mushy). Cool slightly and pour onto top of baked cheesecake. Alternatively, top with fresh berries or other sliced fruit of choice just before serving.<br /><br />Chill cheesecake; unmold just prior to serving. Chill cheesecake; unmold just prior to serving. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-21036004752231502082009-01-31T17:52:00.000-08:002009-09-22T08:11:08.089-07:00Poppy Seed Pound Cake<div align="center"><em>I love anything with poppy seeds</em>.<br /><br /></div><p style="text-align: center;"></p><p class="zemanta-img zemanta-action-dragged" style="margin: 1em; float: right; display: block; width: 188px;"><a href="http://commons.wikipedia.org/wiki/Image:Poppy-closeup2.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Poppy-closeup2.jpg/300px-Poppy-closeup2.jpg" alt="Closeup of a poppy flower at the Monastery of ..." style="border: medium none ; display: block; width: 178px; height: 133px;" /></a><span style="font-size:78%;"><span style="font-style: italic;" class="zemanta-img-attribution"></span></span></p><p></p><ul><li>1/2 POUND BUTTER, SOFTENED</li><li>1-1/2 CUPS SUGAR</li><li>4 EGGS, SEPARATED</li><li>8 OZ. SOUR CREAM</li><li>1 TSP BAKING SODA</li><li>2 CUPS PRE-SIFTED FLOUR</li><li>1 TBLSP VANILLA</li><li>3 OZ. POPPY SEEDS </li></ul><p align="center"> </p><br /><div style="text-align: center;"><br />_________________________________________<br /></div><p><br />In a large bowl, cream together butter, sugar and egg yolks. Add the sour cream, baking soda, flour, vanilla, and poppy seeds. Beat the egg whites until stiff and gently fold into the batter.<br /></p>Spoon batter into a greased and floured bundt or tube pan. Bake in a preheated 350 degree oven for approx. 55 minutes. Allow cake to sit in pan for about 2 minutes, then turn onto a rack to cool. If desired, brush cake all over with rum.<p>Dust cake with powdered sugar before serving. </p> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" alt="" src="http://img.zemanta.com/pixy.gif?x-id=1c514a54-9956-4e47-9d75-58c316bee35e" /><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-85537788472279840962009-01-29T19:47:00.000-08:002009-09-14T13:11:54.352-07:00Cherry Valentine Cordials<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAp8BHX9hoJjXRoECM15jfBTlfjUuzj6tdhZSbN7mgizfqBdU1ZuwJhkGfR_-WvrrLYVmBmm626_5zhbboG7-5P3zM2AVYhMvED9p8vcIKhQIhcWvv5MCG5jnreNkMfTH4pE0bmfx9wXU/s1600-h/cherries.gif"><img id="BLOGGER_PHOTO_ID_5296934783606238450" style="BORDER-RIGHT: 0pt; BORDER-TOP: 0pt; DISPLAY: block; MARGIN: 0px auto 10px; BORDER-LEFT: 0pt; WIDTH: 41px; CURSOR: pointer; BORDER-BOTTOM: 0pt; HEIGHT: 41px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAp8BHX9hoJjXRoECM15jfBTlfjUuzj6tdhZSbN7mgizfqBdU1ZuwJhkGfR_-WvrrLYVmBmm626_5zhbboG7-5P3zM2AVYhMvED9p8vcIKhQIhcWvv5MCG5jnreNkMfTH4pE0bmfx9wXU/s400/cherries.gif" border="0" /></a><span style="FONT-STYLE: italic">Pretty cookies for your sweetheart!</span><br /></div><ul><li>1 CUP SOFT BUTTER OR MARGARINE</li><li>1 CUP POWDERED SUGAR </li><li>2 TSP MARASCHINO CHERRY JUICE </li><li>1/2 TSP ALMOND EXTRACT </li><li>A FEW DROPS RED FOOD COLORING </li><li>2-1/4 CUPS FLOUR</li><li>1/2 TSP SALT</li><li>1/2 CUP MARASCHINO CHERRIES, DRAINED AND CHOPPED</li><li>48 CHOCOLATE KISSES, UNWRAPPED</li></ul><div style="TEXT-ALIGN: center">____________________________________________<br /><br /></div>Preheat oven to 350 degrees.<br /><br />In large bowl, combine butter, powdered sugar, cherry juice, almond extract and food coloring; blend well. Stir in flour and salt. Add cherries; mix well.<br /><br />Form dough into 1” balls. Place two inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly brown around the edges. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets.<br /><br />Makes approximately 48 cookies.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO1qlD-5Km3F_Tg2uI7y6e_4TcA9Wm181HWz1GpkJ6j2wk5UUbcu0fwh4HHHhkBHwIjfn7mp9t47FfhQIWJFDP3jlJ-VbdtyjYkelL3YqHgQ2e81hGXY1eH_mReB9SI3YNPQR4AhKX8w/s1600-h/hearts.gif"><img id="BLOGGER_PHOTO_ID_5296935559561194274" style="BORDER-RIGHT: 0pt; BORDER-TOP: 0pt; DISPLAY: block; MARGIN: 0px auto 10px; BORDER-LEFT: 0pt; WIDTH: 88px; CURSOR: pointer; BORDER-BOTTOM: 0pt; HEIGHT: 66px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO1qlD-5Km3F_Tg2uI7y6e_4TcA9Wm181HWz1GpkJ6j2wk5UUbcu0fwh4HHHhkBHwIjfn7mp9t47FfhQIWJFDP3jlJ-VbdtyjYkelL3YqHgQ2e81hGXY1eH_mReB9SI3YNPQR4AhKX8w/s400/hearts.gif" border="0" /></a><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-5120884575742445112009-01-20T19:38:00.000-08:002009-09-14T19:15:53.935-07:00Bonnie's Brownies<div align="center"><em>Slightly crisp on the outside with moist fudgy centers</em><br /><br /></div><div align="left"><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoHKsJyl4UUoStt4Sg37CzOdj6NuEx7dZNBMt2lSLDEmUwPbfTgbZdXVR2FVbHeB1MiEOdOycBg-6hoefWSErU1ScQaLqWvyl8RYJUg-gW47RLfua50dlVqPsZBS4tlYsX5BNpGWgTp0/s1600-h/bonnierosebush.jpg"><img style="margin: 0px 10pt 10px; text-align: left; float: left; display: block; cursor: pointer; width: 150px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoHKsJyl4UUoStt4Sg37CzOdj6NuEx7dZNBMt2lSLDEmUwPbfTgbZdXVR2FVbHeB1MiEOdOycBg-6hoefWSErU1ScQaLqWvyl8RYJUg-gW47RLfua50dlVqPsZBS4tlYsX5BNpGWgTp0/s400/bonnierosebush.jpg" alt="" id="BLOGGER_PHOTO_ID_5293591886972725490" border="1" /></a></p><p><br /></p><p><br /><span><span>2 OZ. UNSWEETENED CHOCOLATE<br />1/2 CU</span></span><span><span>P (1 STICK) BUTTER OR MARGARINE<br />2 EGGS<br />1 CUP SU</span></span><span><span>GAR<br />1/2 TSP VANI</span></span><span><span>LLA</span></span><br /><span><span>1/2 C</span></span><span><span>UP SIFTED FLOUR<br />1/8 TSP SALT<br />1 CUP CHOPPE</span></span>D NUTS<br /></p><br /><br /><br /><br /><div style="text-align: center;">_________________________________________<br /></div><p align="left">Preheat oven to 350 degrees. Grease 8x8” square pan. Melt chocolate and butter over low heat in small saucepan. Beat eggs until foamy in a large bowl; beat in sugar gradually until fluffy-thick (this will take about 10 minutes). Stir in vanilla and chocolate mixture, then fold in flour, salt, and walnuts. Spread in pan. Bake brownies at 350 degrees for 30 minutes, or until shiny and firm on top. Cool completely in pan on a wire rack; cut into 2-inch squares.<br /><br /><br /></p></div><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-47768957459843800712009-01-20T15:51:00.000-08:002011-10-23T09:00:15.536-07:00Pinky's Famous Oatmeal Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0Qs6cP7m4fds8IkvB9jRH9dxkW3XtLGdW8P9_xEkp0-0slUGqy8s-DekPkPcQ9S9P4tzxOqxrvZh7SmXRhyGJTS2letHS3ozMOWuOoSxH4MM8tcp9InPkw3p7DKuh-Tlo_WI829cXUg/s1600-h/PINKY16c.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5289816308092457666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0Qs6cP7m4fds8IkvB9jRH9dxkW3XtLGdW8P9_xEkp0-0slUGqy8s-DekPkPcQ9S9P4tzxOqxrvZh7SmXRhyGJTS2letHS3ozMOWuOoSxH4MM8tcp9InPkw3p7DKuh-Tlo_WI829cXUg/s200/PINKY16c.jpg" style="cursor: pointer; float: left; height: 125px; margin: 0pt 10px 10px 0pt; width: 101px;" /></a><br />
<div style="font-style: italic; text-align: left;">
<span style="font-size: 85%;"><br />These were the “staple”</span><span style="font-size: 85%;"> cookie when I was growing up.</span> <br />
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-size: 85%;">My mother must have made thousands—and we never got tired of them.</span></div>
<br /></div>
</div>
<div style="text-align: center;">
</div>
<br />
<ul>
<li>1 CUP BUTTER OR MARGARINE*</li>
<li>1-1/2 CUPS WHITE SUGAR </li>
<li>2 EGGS</li>
<li>1/2 TEASPOON VANILLA </li>
<li>2-1/2 CUPS FLOUR</li>
<li>1 TSP BAKING SODA</li>
<li>2 CUPS QUICK OATS</li>
<li>1 CUP RAISINS</li>
</ul>
<div align="center">
_____________________________________________<br />
<br /></div>
<div style="text-align: justify;">
Preheat oven to 325 degrees.<br />
<br />
Cream butter until soft, add sugar and beat well. Beat in eggs and vanilla. Add flour and baking soda and mix well. Mix in oats and raisins (if dough is too stiff, use your hands to mix**).<br />
<br />
Roll dough into balls and place on cookie sheet. Flatten each cookie with the tines of a fork, making a crisscross pattern.<br />
<br />
Bake at 325 degrees for 10-15 minutes or until they begin to brown.<br />
<br />
<span style="font-style: italic;">Variations:</span> </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
If desired, add 1/2 cup chopped nuts.<br />
My husband doesn’t like raisins, so sometimes I substitute toffee bits or butterscotch chips (not as healthy, but very good!).<br />
<br />
*The original recipe (that Pinky used to develop this recipe) called for shortening, plus 1/4 tsp salt.<br />
<br />
**This is an old recipe, hence the instructions to use your hands, not an electric mixer!<br />
<br />
<br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: large;"><i><b>Albert's Favorite Oatmeal Cookies </b></i></span></div>
<div style="text-align: center;">
Similar to Pinky's recipe, but softer and chewier. <i>Very</i> popular at my house. Albert ate fourteen.</div>
<div style="text-align: center;">
</div>
<ul>
<li>1 CUP BUTTER</li>
<li>1 CUP WHITE SUGAR </li>
<li>1 CUP BROWN SUGAR (FIRMLY PACKED)</li>
<li>2 EGGS</li>
<li>2 TEASPOONS VANILLA </li>
<li>2 CUPS FLOUR</li>
<li>1 TSP BAKING SODA</li>
<li>1 TEASPOON BAKING POWDER</li>
<li>1/2 TEASPOON SALT</li>
<li>3 CUPS OATS (QUICK OR OLD-FASHIONED OR A MIXTURE OF BOTH)</li>
<li>1 CUP RAISINS </li>
</ul>
<div align="center">
_____________________________________________<br />
<br /></div>
Preheat oven to 350 degrees. Grease cookie sheets (or line with parchment paper).<br />
<br />
Cream
butter until soft, add sugars and beat well. Beat in eggs and vanilla. Mix flour, baking powder, baking soda and salt together in a separate bowl, then stir (don't beat) into butter mixture. Mix in oats and raisins.<br />
<br />
Roll dough into generous balls and place on cookie sheet. Press cookies with fingers to flatten slightly.<br />
<br />
Bake or 11-12 minutes or until cookies are golden.<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-11119393058272704932009-01-19T20:23:00.000-08:002009-09-14T13:07:28.315-07:00Chocolate Mousse Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMcbWel6ugkc5z6TvmCMtGeGkHuC2J3VzIb1bAYeXRIHXkoeW11JkZJgTLLK5flo2MxS-aVTp4VrssBwQ8uzG3CVi30MScyoM4kxvhND1JRHlTZe2912P5ELoYyBaBSAOs-Eg0pzZYss/s1600-h/mouse.gif"><img style="border: 0pt none ; margin: 0px auto 10px; display: block; text-align: right; cursor: pointer; width: 130px; height: 81px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMcbWel6ugkc5z6TvmCMtGeGkHuC2J3VzIb1bAYeXRIHXkoeW11JkZJgTLLK5flo2MxS-aVTp4VrssBwQ8uzG3CVi30MScyoM4kxvhND1JRHlTZe2912P5ELoYyBaBSAOs-Eg0pzZYss/s400/mouse.gif" alt="" id="BLOGGER_PHOTO_ID_5296943725985617298" border="0" /></a><span style="font-style: italic;">A persona</span><span style="font-style: italic;">l favorite.</span><br /></div><div style="text-align: center; font-style: italic;"><div style="text-align: center;"><span style="font-style: italic;">Expensive--yes, but worth it. Be sure to use high-quality chocolate.</span><br /><br /></div></div><span style="font-weight: bold;">CRUST:</span><br /><ul><li>3 CUPS CHOCOLATE WAFTER CRUMBS</li><li>1/2 CUP (1 STICK) UNSALTED BUTTER, MELTED</li></ul><br />Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate for 30 minutes or chill in freezer.<br /><br /><span style="font-weight: bold;">FILLING:</span><br /><ul><li>1 LB. SEMISWEET CHOCOLATE </li><li>2 EGGS </li><li>4 EGG YOLKS </li><li>2 CUPS WHIPPING CREAM</li><li>6 TBLSP POWDERED SUGAR</li><li>4 EGG WHITES, ROOM TEMPERATURE</li></ul><div style="text-align: center;">__________________________________________________<br /></div><br />Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees F.). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.<br /><br />Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours, or preferably, overnight (flavor and texture will be better if pie is made a day ahead).<br /><br />Just before serving loosen crust on all sides using a sharp knife; remove spring form. Spread pie with whipped cream topping (or pipe on) and decorate with chocolate curls or raspberries, if desired. Serves 10-12.<br /><br /><span style="font-weight: bold;">TOPPING:</span><br /><br />Beat 1 cup of whipping cream until quite thick (beat in powdered sugar and vanilla to taste).<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-7393674925706239842009-01-19T18:14:00.000-08:002011-02-05T10:13:07.076-08:00Carob Nut Brownies<div style="font-style: italic; text-align: center;"></div><div style="font-style: italic; text-align: center;">Good for unfortunate souls who are allergic to chocolate.<br />
Carob, unlike chocolate, does not contain caffeine</div><ul><li>1/2 CUP BUTTER</li>
<li>1/3 CUP HONEY</li>
<li>1/3 CUP BROWN SUGAR</li>
<li>1 EGG</li>
<li>1/2 TSP SALT</li>
<li>1 TSP VANILLA</li>
<li>1 TSP CORIANDER, OPTIONAL</li>
<li>1/2 CUP CAROB POWDER</li>
<li>1 TBLSP VEGETABLE OIL</li>
<li>2/3 CUP WHOLE WHEAT PASTRY FLOUR</li>
<li>1 TSP BAKING POWDER</li>
<li>1 CUP CHOPPED NUTS OR SUNFLOWER SEEDS</li>
</ul><div style="text-align: center;">_____________________________________________</div><br />
Preheat oven to 350 degrees.<br />
<br />
Cream butter, honey and sugar until light and fluffy. Beat in the egg, salt, vanilla, and coriander. Mix the carob powder and the oil and beat into the butter mixture. Sift the four with the baking powder, and stir into carob mixture. Stir in the nuts.<br />
<br />
Spread the batter into a 9-inch square pan lined with wax paper. Bake for 30 minutes or until done. Cut into 16 squares while still warm.<br />
<br />
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<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=e432bb88-960a-478f-b196-2788d7f1b46f" style="border: medium none; float: right;" /><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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Sprinkle with confectioners' sugar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-38976533597250183182009-01-18T21:10:00.000-08:002009-09-14T19:41:07.668-07:00Brownie Tassies<div style="text-align: center;"><span style="font-style: italic;">A little fussy to make, but well worth the effort!</span><br /></div><br /><ul><li>3/4 CUP FLOUR </li><li>1/3 CUP SUGAR </li><li>1/4 CUP COCOA POWDER </li><li>1/8 TSP SALT </li><li>1/3 CUP BUTTER OR MARGARINE, SOFTENED </li><li>2-3 TBLSP WATER</li><li>1/2 CUP SEMISWEET CHOCOLATE CHIPS, PLUS ADDITIONAL FOR TOPPING</li><li>2 TBLSP BUTTER OR MARGARINE</li><li>1/3 CUP SUGAR</li><li>1 EGG</li><li>1 TSP VANILLA</li><li>1/2 TSP CINNAMON (OPTIONAL)</li></ul><div style="text-align: center;">_____________________________________________________<br /></div><br />In a small bowl, stir together flour, 1/3 cup sugar, cocoa powder, and salt. Cut in 1/3 cup butter or margarine till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide into 24 balls. Place balls in ungreased 1-3/4” miniature muffin cups. Press dough onto the bottoms and sides of cups.<br /><br />In a small saucepan melt 1/2 cup semisweet chocolate chips and 2 tablespoons butter or margarine. Remove from heat. Stir in sugar, egg, vanilla, and cinnamon. Divide this mixture evenly among muffin cups.<br /><br />Bake at 325 degrees for 25 to 30 minutes or until filling is nearly set. Top each with a semisweet chocolate piece, if desired. Return to oven for 1 minute or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow metal spatula.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-34028271806360501092009-01-18T20:35:00.000-08:002009-05-18T19:31:55.909-07:00Lumberjacks<div style="text-align: center; font-style: italic;">Sweet and crunchy<br />An easy cookie for kids to make<br /><span style="font-size:85%;"><br />This is the first cookie my mother taught me to make. No need for a bowl or spoon--she just put the ingredients in the pan, mixed and patted with her ha</span><span style="font-size:85%;">nds, and voila--lumberjacks were ready for the oven!<br /></span></div><br /><ul><li>3 CUPS ROLLED OATS </li><li>1 CUBE OF BUTTER OR MARGARINE (MELTED) </li><li>1 CUP BROWN SUGAR (PACKED)</li><li>1/2 TSP VANILLA</li></ul><div style="text-align: center;">__________________________________________________<br /><br /></div>Preheat oven to 350 degrees.<br /><br />In large bowl, mix together oats and brown sugar (use your hands to mix).<br />Melt butter over low heat and pour over oats mixture. Add vanilla and mix together quickly and lightly (if you use your hands to mix, be sure not to burn yourself on the hot butter).<br /><br />Pack into 8x8 pan immediately and bake for 30 minutes. Cut into squares while still warm; remove from pan when cool (if you wait until cookies are cool to cut, they will be too hard).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgMw10SmsKRk8afHT-QoWScibRX3ZyYPIwao1fBk5W6Zk8jVRBkWo_yNEF3y5bnfWvZvRSvigu1UTZIYi3CCQQycxJDXMd6_8o6kBgS0SVO0TUe4mEfU2iuieYZhxrfXqTTHwZ4X_tLo/s1600-h/lumberjack.gif"><img style="border: medium none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgMw10SmsKRk8afHT-QoWScibRX3ZyYPIwao1fBk5W6Zk8jVRBkWo_yNEF3y5bnfWvZvRSvigu1UTZIYi3CCQQycxJDXMd6_8o6kBgS0SVO0TUe4mEfU2iuieYZhxrfXqTTHwZ4X_tLo/s400/lumberjack.gif" alt="" id="BLOGGER_PHOTO_ID_5296880719711459090" border="0" /></a><br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-33156198637365756432009-01-18T18:07:00.000-08:002009-09-14T13:12:58.456-07:00Paintbrush Sugar Cookies<div style="text-align: center;"><span style="font-style: italic;">Fun to make—a little imagination can yield great results!</span><br /></div><ul><li>1 CUP SOFT BUTTER OR MARGARINE </li><li>1-1/2 CUPS POWDERED SUGAR </li><li>1 EGG </li><li>1TSP VANILLA </li><li>1/2 TSP ALMOND EXTRACT</li><li>2-1/2 CUPS FLOUR</li><li> 1 TSP CREAM OF TARTAR</li><li> 1 TSP SODA</li></ul><div style="text-align: center;">__________________________________________________<br /></div><br />Mix together thoroughly butter, powdered sugar, egg, and flavorings. Blend in flour, soda and cream of tartar. Cover bowl and chill for 2-3 hours.<br /><br />Heat oven to 375 degrees. Divide dough in half. Roll each half 3/16” thick on lightly floured cloth-covered board.<br /><br />Cut into desired shapes and place on lightly greased cookie sheet cookie sheet. Use small paintbrushes to paint designs on cookies with cookie paint. Bake 7-8 minutes or until lightly brown on edges. Makes 4-5 dozen cookies.<br /><br /><span style="font-style: italic;">Variation: </span> If desired, omit cookie paint and sprinkle cookies with granulated sugar before baking.<br /><br /><span style="font-weight: bold; font-style: italic;">COOKIE PAINT #1</span><span style="font-style: italic;">:</span><br />Divide small amounts of evaporated milk or heavy cream among several cups. Color each with a drop or so of food coloring. If paint begins to thicken too much, add a few drops of water.<br /><br /><span style="font-weight: bold; font-style: italic;">COOKIE PAINT #2</span>:<br />1 egg yolk<br />1/4 tsp. water<br />Liquid food coloring<br /><br />In small mixing bowl beat together egg yolk and water. Make one color or divide mixture between 2 to 3 small cups. Mix with 1 to 3 drops of food coloring.<br /><br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-80397491317305498842009-01-18T16:43:00.000-08:002009-09-14T13:13:40.620-07:00Favorite Pumpkin Pie<div style="text-align: center;"><span style="font-style: italic;">Makes one large, very delicious pie!</span><br /></div><br /><span style="font-weight: bold;">Crust:</span><br /><ul><li>1 1/2 cups all purpose flour</li><li>1/2 teaspoon salt</li><li>5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces</li><li>3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces</li><li>3 to 4 tablespoons ice water</li></ul><br /><span style="font-weight: bold;">Filling:</span><br /><ul><li>1 16-ounce can solid pack pumpkin (or two cups fresh pumpkin puree)</li><li>1/2 cup (packed) dark brown sugar</li><li>1/4 cup sugar</li><li>1 tablespoon all purpose flour</li><li>1/2 teaspoon salt</li><li>1 teaspoon ground cinnamon</li><li>1/2 teaspoon ground mace</li><li>1/2 teaspoon ground ginger</li><li>1/4 teaspoon ground allspice</li><li>1/4 teaspoon ground cloves</li><li>3 large eggs</li><li>1 cup whipping cream (can also use evaporated milk)</li><li>1/4 cup whole milk</li><li>1/4 cup dark rum (bourbon or brandy can also be used)</li><li>1 1/2 teaspoons vanilla extract </li></ul><br /><span style="font-style: italic;">For Crust:</span><br />Sift together flour and salt. Cut in butter and shortening with pastry blender until mixture is somewhat grainy (with lumps size of peas). Add ice water one tablespoonful at a time, stirring with fork until mixture holds together and can be formed into a ball. Chill pastry for 30 minutes before rolling out.<br /><br />Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Place in freezer for 45 minutes.<br /><br />Preheat oven to 450 degrees. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375 degrees.<br /><br /><span style="font-style: italic;">For Filling:</span><br />Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.<br /><br />Bake pie 20 minutes. Reduce oven temperature to 325 degrees. Bake until filling no longer moves in center when dish is shaken, at least 30 minutes longer. Transfer pie to<br />rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-65244701508643114542009-01-18T16:21:00.000-08:002009-09-14T13:15:31.731-07:00Strawberry Poppyseed Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVsI_3XoJvsB0c_O3SctiMdh8Bn7BvJ-pYsAA24a2Fy9v0xzn6G_eNRbkVDwp4xeQb3m1E5uewilQH7cRePu972F67IFQuALBVapGRfttzcG1eokA1ucDUwKK_PhEG7jXEARacRK857Q/s1600-h/strawberrytruck.jpg"><img style="margin: 0pt 10pt 10px 10px; border:none; float: right; cursor: pointer; width: 275px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVsI_3XoJvsB0c_O3SctiMdh8Bn7BvJ-pYsAA24a2Fy9v0xzn6G_eNRbkVDwp4xeQb3m1E5uewilQH7cRePu972F67IFQuALBVapGRfttzcG1eokA1ucDUwKK_PhEG7jXEARacRK857Q/s320/strawberrytruck.jpg" alt="" id="BLOGGER_PHOTO_ID_5331835373470063714" border="0" /></a><br /><br /><ul><li>1/2 CUP BUTTER </li><li>1 CUP SUGAR </li><li>1/2 TSP ALMOND EXTRACT </li><li>2 EGGS, SEPARATED </li><li>2 CUPS FLOUR </li><li>1 TSP BAKING POWDER</li><li>1 TSP BAKING SODA</li><li>1 CUP CRUSHED OR CHOPPED STRAWBERRIES</li><li>1/4 CUP COCONUT (OPTIONAL)</li><li>2 TBSP POPPY SEEDS</li></ul><div style="text-align: center;">________________________________________________<br /></div><br />Preheat oven to 350 degrees.<br /><br />Cream together butter, sugar and almond extract. Beat in egg yolks, one at a time.<br /><br />Sift flour, baking powder and baking soda. Add flour alternately with strawberries to creamed mixture. Beat egg whites until stiff. Fold into mixture along with coconut and poppy seeds.<br /><br />Grease and flour a 9x5” loaf pan or line with greased wax paper. Pour batter into pan and bake at 350 degrees for 50-60 minutes.<br /><br />Cool 15 minutes on rack. Remove from pan.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-50380797083967036952009-01-18T16:14:00.000-08:002009-09-14T13:16:19.688-07:00Boiled Raisin Cake<div style="text-align: center; font-style: italic;">This is a very delicious, sweet & spicy cake—easy to make, and it takes no eggs!<br />(also known as Canada War Cake)<br /></div><br /><ul><li>2 CUPS RAISINS </li><li>1/2 CUP SHORTENING<span style="font-weight: bold;">*</span> </li><li>2 CUPS SUGAR </li><li>1 TSP GROUND CLOVES </li><li>1 TSP CINNAMON</li><li>3/4 TSP SALT</li><li>2 CUPS BOILING WATER</li><li>2 ROUNDED TSP BAKING SODA</li><li>3 TO 3-1/2 CUPS FLOUR</li></ul><div style="text-align: center;">_________________________________________________________<br /><br /></div>Place raisins, shortening, sugar, spices, salt and boiling water in pan and boil together for 5 minutes. Remove from heat and add baking soda. Beat until soda is dissolved (note: soda will cause mixture to foam up a lot, so use a large pan!). Allow mixture to cool, then beat in flour (mixture should not be too stiff).<br /><br />Spread batter into 13x9” pan and bake at 350 degrees for 40-45 minutes.<br />Frost cake when cool, if desired; however, it is delicious on its own or with a light dusting of powdered sugar. Can also be baked in a tube pan (baking time will be longer; lower temperature to 325 degrees during latter half of baking to avoid overly browned crust.<br /><br /><span style="font-weight: bold;">* </span>I use butter, but lard or shortening are the more authentic choices for this recipe<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-5546284151642010802009-01-18T14:56:00.000-08:002009-10-17T10:05:19.635-07:00Conga Bars<div style="text-align: center;"><span style="font-style: italic;">A rich, chewy bar--quicker to make than chocolate chip cookies.</span><br />
<br />
</div><ul><li>1 CUP BROWN SUGAR</li>
<li>1 CUP WHITE SUGAR</li>
<li>3 EGGS</li>
<li>2-1/4 TSP BAKING POWDER</li>
<li>1 TSP VANILLA</li>
<li>2-1/2 CUPS FLOUR</li>
<li>1 TSP SALT</li>
<li>1 12-OZ. PKG. CHOCOLATE CHIPS</li>
<li>1 CUP MELTED BUTTER</li>
</ul><div style="text-align: center;">_____________________________________________<br />
</div><br />
Preheat oven to 350 degrees. Grease and flour 13x9 pan.<br />
<br />
Mix together sugars, baking powder, flour and salt in large bowl. Add eggs, vanilla, and melted butter; mix well. Blend in chocolate chips.<br />
<br />
Spread mixture evenly in pan and bake at 350 degrees for 35 minutes <span style="font-style: italic;">or until golden brown</span>. Cut into squares when cool.<br />
<br />
<span style="font-style: italic; font-weight: bold;">Variations:</span><br />
<br />
There are many versions of this recipe. If desired, you can use all brown sugar or add 1/2 cup chopped nuts. For a thinner bar, spread batter onto a greased 11x15 cookie sheet and bake 15-20 minutes or until golden brown.<br />
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<img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=548ad3e0-0ce8-4a50-8d5f-5e64ae2589f9" style="border: medium none; float: right;" /><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-80166784740380240492009-01-18T14:36:00.000-08:002009-09-14T13:14:28.231-07:00Caraway Stars<div style="text-align: center; font-style: italic;">If you like <a class="zem_slink freebase/guid/9202a8c04000641f800000000013b2bc" href="http://en.wikipedia.org/wiki/Caraway" title="Caraway" rel="wikipedia">caraway seeds</a>, you’ll love these.<br /></div><div style="text-align: center; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxWZwqNGQyWAtcNG7INbqDXKWiwuOetQaLXEvQVL_YiJJrs0pVA3rtZoQhjEQjE08QmnR1mSGQQkPL5tMnBAK3pEfAxYqN6_-AM6Q3dOtkU4-v_0WmE0ucH9mcAc35aFiRkasRCPVVKo/s1600-h/star.gif"><img style="border: 0pt none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 28px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxWZwqNGQyWAtcNG7INbqDXKWiwuOetQaLXEvQVL_YiJJrs0pVA3rtZoQhjEQjE08QmnR1mSGQQkPL5tMnBAK3pEfAxYqN6_-AM6Q3dOtkU4-v_0WmE0ucH9mcAc35aFiRkasRCPVVKo/s400/star.gif" alt="" id="BLOGGER_PHOTO_ID_5296939332465053586" border="0" /></a>My grandmother used to make "seed cake" (yellow cake with caraway seeds) and my dad was crazy about it. I didn't acquire a taste for caraway until I began baking bread, and discovered how wonderful the seeds tasted in my freshly-baked rye loaves.<br /></div><br /><ul><li>1-3/4 CUPS FLOUR </li><li>1-1/2 TSP BAKING POWDER </li><li>1/4 TSP SALT </li><li>1/2 CUP BUTTER OR MARGARINE </li><li>1 CUP SUGAR</li><li>1 EGG</li><li>2 TSP CARAWAY SEED</li><li>3 TBLSP BRANDY</li><li>1/3 CUP POWDERED SUGAR<br /></li></ul><div style="text-align: center;">________________________________________________<br /></div><br />Beat butter, sugar, and egg together until light and fluffy. Beat in caraway seed. Sift together flour, baking powder, and salt, and add to butter mixture alternately with brandy. Chill for 2 to 3 hours. Roll out on lightly floured board to 1/8” thickness. Cut with a 2-3/4” star-shaped cookie cutter (may also cut into rounds or other shapes) and place on ungreased cookie sheet. Dust tops generously with powdered sugar.<br /><br />Bake in preheated 375 degree oven for 10 to 12 minutes or until lightly browned. Remove to racks to cool. Makes 4-5 dozen.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/318f7dd3-058c-42ac-b556-dab7df9d49c8/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=318f7dd3-058c-42ac-b556-dab7df9d49c8" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4180713958995619344.post-85986394269055576842009-01-18T14:28:00.000-08:002009-01-19T16:59:47.033-08:00Ginger Bars<div style="text-align: center; font-style: italic;">Chewy and spicy<br />The best part of making any type of ginger cookie<br />is the wonderful way your kitchen smells while they’re baking!<br /></div><ul><li>1 CUP DARK BROWN SUGAR </li><li>1 EGG </li><li>2 TBLSP SOFT BUTTER </li><li>1/4 CUP MOLASSES </li><li>1 TSP VANILLA </li><li>1 CUP FLOUR </li><li>1/2 TSP SODA</li><li>1/2 TSP SALT</li><li>1/2 TSP CINNAMON</li><li>1/2 TSP GINGER</li><li>1/4 TSP CLOVES</li><li>1/4 CUP MILK</li><li>1 CUP CHOPPED NUTS</li></ul><div style="text-align: center;">______________________________________________<br /><br /></div>Grease a 9-inch square pan. Preheat oven to 350 degrees.<br /><br />Mix together sugar, egg, butter, molasses, and vanilla. Sift flour with soda, salt and spices; add alternately with milk; mix well. Add nuts. Pour into pan and bake at 350 degrees for 35-40 minutes, or until well done. Cool in pan, then cut into bars.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-65222721495593542962009-01-17T19:24:00.000-08:002009-09-14T19:18:05.075-07:00June's Texas Sheet Cake<div style="text-align: center; font-style: italic;">From the galley of “Journey"<br /></div><br /><span style="font-weight: bold;">Cake:</span> In a pot, bring to boil 2 sticks of butter or margarine, 1 cup of water, and 4 tblsp cocoa powder. Remove from heat and mix in 2-1/2 cups flour, 2 cups sugar, and 1/2 tsp salt. Beat in 2 eggs, 1/2 cup sour cream, and 1 tsp baking soda. <br /><br />Pour batter into greased cookie sheet pan (jelly roll pan) for 20-22 minutes at 375 degrees.<br /><br /><span style="font-weight: bold;">Icing:</span> In a pot, bring to boil 1 stick butter or margarine, 4 tblsp cocoa powder, and 6 tblsp milk. Remove from heat and mix in one box powdered sugar and 1 tsp vanilla. Beat well and add 1 cup chopped walnuts or pecans. Ice cake immediately!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEAJWmZDuQ3rn3wecnQZFaX9Z6nNduvw2Awt9qhiplmYW0ivwYHMGzUAoBgdHVGm_tAepc5J4gpLuLYo11b2fnUErKjHXr3KJ65bLLVkK7o6R3FwuwymSHh7EydGi_pBffZgHT71tLqQ/s1600-h/texas.gif"><img style="border: 0pt none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEAJWmZDuQ3rn3wecnQZFaX9Z6nNduvw2Awt9qhiplmYW0ivwYHMGzUAoBgdHVGm_tAepc5J4gpLuLYo11b2fnUErKjHXr3KJ65bLLVkK7o6R3FwuwymSHh7EydGi_pBffZgHT71tLqQ/s400/texas.gif" alt="" id="BLOGGER_PHOTO_ID_5297670305107061730" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-50140355588838776722009-01-15T15:03:00.000-08:002009-09-14T19:51:40.246-07:00Peanut Butter Cookies<div style="text-align: center;"><span style="font-style: italic;">The old favorite </span></div><br /><ul><li>1-1/4 CUPS FLOUR </li><li>1/4 TSP SODA </li><li>1/2 TSP BAKING POWDER </li><li>1/4 TSP SALT </li><li>1/2 CUP SOFT BUTTER OR MARGARINE </li><li>1/2 CUP PEANUT BUTTER AT ROOM TEMPERATURE</li><li>1/2 CUP GRANULATED SUGAR</li><li>1/2 CUP BROWN SUGAR, PACKED</li><li>1 EGG</li><li>1 TSP VANILLA</li></ul><div style="text-align: center;"></div><div style="text-align: center;">________________________________________</div><br />Preheat oven to 375 degrees 10 minutes before baking. Sift flour together 3 times <p class="zemanta-img zemanta-action-dragged" style="margin: 1em; float: right; display: block; width: 163px; text-align: center;"><a href="http://commons.wikipedia.org/wiki/Image:PeanutButter.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/PeanutButter.jpg/300px-PeanutButter.jpg" alt="Peanut butter in a jar." style="border: medium none ; display: block;" width="153" height="115" /></a><span style="font-size:78%;"><span class="zemanta-img-attribution">Image via <a href="http://commons.wikipedia.org/wiki/Image:PeanutButter.jpg">Wikipedia</a></span></span></p>with soda, baking powder and salt. Cream butters together until light, add both sugars and cream very thoroughly. Beat in egg, then stir in vanilla. Add flour in 2 or 3 portions, mixing until smooth after each. Chill dough for an hour or so.<br /><br />Shape dough into balls (about a tablespoon each) and place 2 inches apart on baking sheet. Press twice with tines of fork, first dipped in cold water, to make crisscross pattern on top.<br /><br />Bake 10-12 minutes or until delicately browned. Remove immediately from baking sheet to rack to cool.<br /><br />Makes about 2-1/2 dozen.<br /><br /><span style="font-style: italic; font-weight: bold;">Notes:</span><br />My family can eat a bunch of these, so I usually double the recipe.<br /><br /><span style="font-style: italic; font-weight: bold;">Variations: </span><br />Try adding chocolate chips, M&M's or dry-roasted, unsalted peanuts (use creamy peanut butter if, adding your own peanuts).<br /><br /><style media="print" type="text/css">#noprint {display: none;}// Hide unwanted elementsbody {background:fff; color:000;}// Black text on White backgrounda {text-decoration: underline; color:00f;}//Underline Hyperlinks in blue}</style> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/cebca3f1-ec9b-49ce-8c60-c5f537c5168d/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=cebca3f1-ec9b-49ce-8c60-c5f537c5168d" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-1693473366810435402009-01-15T13:20:00.000-08:002009-09-15T07:41:37.424-07:00Date Bars<div style="font-style: italic; text-align: center;">These are one of my favorites. I use the dates that come already chopped and pitted.</div><ul><li>3 CUPS CHOPPED DATES </li><li>1-1/2 CUPS WATER </li><li>1/2 CUP SOFTENED BUTTER OR MARGARINE<br /></li><li>1/4 CUP SHORTENING </li><li>1 CUP BROWN SUGAR, PACKED</li><li>1-3/4 CUPS FLOUR</li><li>1 TSP SALT</li><li>1-1/2 CUPS QUICK-COOKING OATS </li></ul><div style="text-align: center;"><div style="text-align: center;">______________________________________________<br /><br /></div></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPxrXNzAbCHAhAINPN3sCJTdGkZ91kwcEYLmwQUJFEYqhgIVRDZp13GYgkFBtqvfz2a50XcwYe1MSEjihlp1JIKLoqzRajPXtRMa-tnAH9ovSnydTjmZKPvT0OpMlaQ6VQavZob_8-Uc/s1600-h/datepalm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5291648713218868098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPxrXNzAbCHAhAINPN3sCJTdGkZ91kwcEYLmwQUJFEYqhgIVRDZp13GYgkFBtqvfz2a50XcwYe1MSEjihlp1JIKLoqzRajPXtRMa-tnAH9ovSnydTjmZKPvT0OpMlaQ6VQavZob_8-Uc/s400/datepalm.jpg" style="margin: 0pt 10px 10px 0pt; cursor: pointer; float: left; height: 212px; width: 96px;" border="0" /></a><br />Mix chopped dates and water together in saucepan. Cook over low heat, stirring constantly, about 10 minutes or until to cool.<br />Preheat oven to 400 degrees. Grease a 13x9” baking pan.<br />Cream together butter, shortening and sugar; mix in remaining ingredients. Press half the mixture evenly in bottom of pan. Spread with filling. Top with remaining crumbly mixture, pressing lightly.<br />Bake 25-30 minutes or until light brown. Cut into 2x1-1/2” bars while still warm.</div><br /><style media="print" type="text/css">#noprint {display: none;}// Hide unwanted elementsbody {background:fff; color:000;}// Black text on White backgrounda {text-decoration: underline; color:00f;}//Underline Hyperlinks in blue}</style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-87178563736840549552009-01-15T08:03:00.000-08:002009-09-14T13:18:09.942-07:00New Zealand Sponge Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOm4Skf3uRHQFyfiapw2ah_0JA5pweDRMHChz0Ra5A3YDsTfEb9pcdtynZfwM8IqSUuTOWD41CVVlr45EePrL2tPgMW2N9oU2xNhBfRF4BaAkJsBOk_JrMZr-AEY0-82BpcL6Xe5L7vLY/s1600-h/sheep.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; border:0; cursor: pointer; width: 64px; height: 47px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOm4Skf3uRHQFyfiapw2ah_0JA5pweDRMHChz0Ra5A3YDsTfEb9pcdtynZfwM8IqSUuTOWD41CVVlr45EePrL2tPgMW2N9oU2xNhBfRF4BaAkJsBOk_JrMZr-AEY0-82BpcL6Xe5L7vLY/s200/sheep.gif" alt="" id="BLOGGER_PHOTO_ID_5291626375945008370" /></a><span style="font-size:85%;"><span style="font-style: italic;">This quick-to-fix cake makes a delicious dessert when paired with fresh berries and whipped cream</span><br /></span></div><div align="center"><span style="font-size:85%;"><em>(especially when you live in strawberry country, like we do!) </em></span></div><div align="left"><ul><li>1 cup all-purpose flour</li><li>3/4 cup sugar</li><li>3 eggs</li><li>3 tblsp melted butter</li><li>2 tblsp milk</li><li>2 tsp baking powder </li></ul></div><div style="text-align: center;"> ___________________________________________ </div><div align="left"><br />Put flour, sugar, eggs, butter and milk into an electric mixer bowl. Beat on high speed for 3 minutes. Stir in baking powder. Pour into two greased and lined 8” round cake pans. (It may seem like there is not enough batter, but don’t worry, it will rise to top of pan.) Bake at 375 degrees for 15 to 20 minutes or until cake springs back when lightly touched. Leave in pan for 5 minutes before turning out onto a wire rack. When cold, sandwich together with jam or berries and whipped cream. Lemon curd also makes a lovely filling for this cake.<br /><br /><em>VARIATIONS:<br /><br /></em>LEMON SPONGE<br />Add 2 teaspoons grated lemon rind to above mixture.<br /><br />ORANGE SPONGE<br />Add 1 tablespoon grated orange rind to above mixture.<br /><br /></div><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-88051935855665159712009-01-14T16:51:00.000-08:002009-09-14T19:44:22.834-07:00Carrot Pineapple Cake<div style="text-align: center;"><span style="font-style: italic;">A classic little carrot cake with pineapple</span><br /><span style="font-style: italic;">Two types of cream cheese icing to choose from!</span><br /></div><ul><li>1-1/2 CUPS FLOUR </li><li>1 CUP SUGAR </li><li>1 TSP BAKING POWDER <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8LuaVBA8NNl_5hDpn39ZV5gH_VlCb1kcxsSJx4XCSWDgxViYktxSo-pSXXYcgH7lvfP6FFyb5HUoTVjS-o8SEkkhOwU78YOFllJpAm0JaPz1Fhox8tUxkBRkKGT7WiBTEywVPyQhghI/s1600-h/horsecarrot.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; border:0; cursor: pointer; width: 300px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8LuaVBA8NNl_5hDpn39ZV5gH_VlCb1kcxsSJx4XCSWDgxViYktxSo-pSXXYcgH7lvfP6FFyb5HUoTVjS-o8SEkkhOwU78YOFllJpAm0JaPz1Fhox8tUxkBRkKGT7WiBTEywVPyQhghI/s400/horsecarrot.gif" alt="" id="BLOGGER_PHOTO_ID_5291631777696433042" /></a></li><li>1 TSP BAKING SODA </li><li>1 TSP CINNAMON </li><li>1/2 CUP CRUSHED PINEAPPLE (WITH SYRUP)</li><li>1/2 TSP SALT </li><li>1 TSP VANILLA</li><li>2/3 CUP OIL</li><li>2 EGGS</li><li>1 CUP FINELY SHREDDED CARROT</li></ul><div style="text-align: center;">____________________________________________<br /><br /></div><div style="text-align: center;"> </div>Grease and lightly flour a 9x9x2” baking pan. Preheat oven to 350 degrees.<br />Sift dry ingredients together into large mixing bowl. Add oil, eggs, carrot, pineapple and vanilla; mix until moistened. Beat two minutes at medium speed on electric mixer. Pour batter into pan and bake at 350 degrees for 35 minutes or until done. Cool 10 minutes; remove from pan. Cool. Frost with cream cheese icing.<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Cream Cheese Icing #1</span>:</span><br /><br />Blend together softened cream cheese and honey until desired consistency is reached. Add vanilla to taste. Spread on cake and sprinkle on chopped nuts or coconut, if desired.<br /><br /><span style="font-weight: bold; font-style: italic;">Cream Cheese Icing #2:</span><br /><br />Combine 1 3-oz. pkg. softened cream cheese, 1 tblsp butter, and 1 tsp vanilla. Beat at low speed on electric mixer until light. Gradually add 2 cups sifted confectioners’ sugar and beat until fluffy. Add a few drops of milk if frosting is too stiff. Stir in 1/2 cup chopped pecans (optional). Spread on cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-19271235861080513502009-01-13T17:35:00.000-08:002015-10-23T17:13:33.526-07:00Little Arthur's Skinny Brownies<div style="text-align: center;">
<i>Crisp and Chewy ~ Good Keepers
</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubAk6t0oIfJyEBQxt0U2VpQ2nQDVv9PqLVe8Ee3ri7Bu7vyXLe5j0ac_VBRprPhUvfIe9dfE3NJ8tISSLMiiC918GLHps336G5wioC4Rz7o_5l-QjmHSdhon3uBTYTuo5b2-UwL769Wk/s1600/skinnybrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubAk6t0oIfJyEBQxt0U2VpQ2nQDVv9PqLVe8Ee3ri7Bu7vyXLe5j0ac_VBRprPhUvfIe9dfE3NJ8tISSLMiiC918GLHps336G5wioC4Rz7o_5l-QjmHSdhon3uBTYTuo5b2-UwL769Wk/s320/skinnybrownies.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-style: italic;">These are good when you are low on ingredients or want a less-rich brownie. Don't leave out the nuts--they are essential to the texture of this cookie. These truly are quite skinny (about one-quarter inch or so thick!).</span></div>
<div style="text-align: left;">
<ul><li>1 OZ. UNSWEETENED CHOCOLATE</li><li>1/4 CUP BUTTER OR MARGARINE</li><li>1/2 CUP SUGAR</li><li>1 EGG</li><li>1/4 CUP FLOUR</li><li>1 TSP VANILLA</li><li>1/8 TSP SALT</li><li>1/3 CUP FINELY CHOPPED NUTS</li></ul>
</div>
<div style="float: left; width: 150px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3dv5zU5-bTtOYOl_LS1jGGXvTV4YMBQtoX1NmXJEXLr9h_jXeBdJyhZxhj8aUlBI4dAp2uG9PROaEg0ENR_rfJZF2Yv4Vu7MMvCTfanJRmhyphenhyphenJPCYoqoFDJoY44MFMbU9DVsYeORftuM/s1600-h/LittleArthur.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5291314983174944210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3dv5zU5-bTtOYOl_LS1jGGXvTV4YMBQtoX1NmXJEXLr9h_jXeBdJyhZxhj8aUlBI4dAp2uG9PROaEg0ENR_rfJZF2Yv4Vu7MMvCTfanJRmhyphenhyphenJPCYoqoFDJoY44MFMbU9DVsYeORftuM/s400/LittleArthur.jpg" style="float: left; height: 320px; margin: 0pt 10px 10px 0pt; width: 121px;" width="151" /></a> <i>Little Arthur</i></div>
<div style="text-align: justify;">
Preheat oven to 400 degrees. Grease 13x9” baking pan.<br />
Melt chocolate and butter over low heat (mixture should be melted but not hot). Remove from heat; stir in sugar. Add egg, flour, vanilla and salt; mix well.
Spread mixture evenly in pan (it will seem like there is not enough batter, but there is enough to cover bottom of pan if you are careful). Sprinkle with finely chopped nuts.<br />
Bake at 400 degrees for 12 minutes or until top is firm to touch. Cool slightly; cut in bars (note: must be cut while hot). When cool, remove from pan to rack to crisp. Makes 24.<span style="font-style: italic;"><br /></span></div>
<style media="print" type="text/css"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-81573949637314438062009-01-13T15:44:00.000-08:002009-09-15T07:40:03.927-07:00Wheat Germ Snickerdoodles<div style="font-style: italic; text-align: center;">If you prefer whole-wheat, this is the snickerdoodle for you!<br /></div><ul><li>1 CUP BUTTER, SOFTENED</li><li>1-1/2 CUPS BROWN SUGAR</li><li>2 EGGS</li><li>1 TEASPOON VANILLA</li><li>1/2 CUP WHEAT GERM</li><li>2-1/2 CUPS WHOLE WHEAT FLOUR</li><li>2 TEASPOONS BAKING POWDER</li><li>1/2 TEASPOON SALT<br /></li></ul><ul><li>1/2 CUP BROWN SUGAR</li><li>1 TEASPOON CINNAMON</li></ul><div style="text-align: center;">______________________________________________</div><div style="text-align: center;"></div>Preheat oven to 400 degrees.<br /><br />Cream butter and brown sugar together until light and fluffy. Beat in the eggs, one at a time. Blend in the vanilla and wheat germ.<br /><br />Sift together flour, baking powder, and salt and stir into creamed mixture.<br /><br />Combine the 1/2 cup brown sugar and cinnamon in a small bowl.<br /><br />Shape dough into balls the size of walnuts, and roll in the cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until completely set. Cool on a wire rack.<br /><br />Makes 4-6 dozen cookies.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-45646969643290934732009-01-13T15:05:00.000-08:002009-03-10T16:59:13.122-07:00Snickerdoodles<div style="TEXT-ALIGN: center"><span style="FONT-STYLE: italic">Still favorites after all these years--kids love them!<br /><br /></span></div><ul><li><span style="font-size:100%;">1/2 cup shortening</span></li><li><span style="font-size:100%;">1/2 cup butter or margarine, softened</span></li><li><span style="font-size:100%;">1-1/2 cups sugar</span></li><li><span style="font-size:100%;">2 eggs</span></li><li><span style="font-size:100%;">2-3/4 cups Flour</span></li><li><span style="font-size:100%;">2 teaspoons cream of tartar</span></li><li><span style="font-size:100%;">1 teaspoon baking soda</span></li><li><span style="font-size:100%;">1/4 teaspoon salt</span><br /></li></ul><ul><li>2 tablespoons sugar </li><li>2 teaspoons cinnamon </li></ul><div style="TEXT-ALIGN: center">______________________________________________<br /></div><br />Preheat oven to 400 degrees.<br /><br />Beat together 1-1/2 cups sugar, shortening, butter and eggs. Blend in flour, cream of tartar, soda and salt, and mix thoroughly.<br /><br />Combine the 2 tablespoons of sugar and cinnamon. Shape dough into balls the size of walnuts, and roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until completely set. Remove<br />from sheet immediately and cool on wire rack.<br /><br />Makes 4-6 dozen cookies.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-59703977460601306562009-01-13T14:49:00.000-08:002009-09-15T07:48:11.429-07:00Williamsburg Orange Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfD7WOnMBM1XVhP6Zg3xurRJXNF6jkZSooFW8jg-YkPC8WSSIUmYkEXV9L8sPAxN5IFEUQvnwGAM2V9JWfVFmVQbzeGfIN0pfB7BX6uROItUzPPaM4xekeN2Z56JtU3ekhVyHBs4oB-q0/s1600-h/orange.gif"><img style="border: 0pt none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 70px; height: 57px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfD7WOnMBM1XVhP6Zg3xurRJXNF6jkZSooFW8jg-YkPC8WSSIUmYkEXV9L8sPAxN5IFEUQvnwGAM2V9JWfVFmVQbzeGfIN0pfB7BX6uROItUzPPaM4xekeN2Z56JtU3ekhVyHBs4oB-q0/s200/orange.gif" alt="" id="BLOGGER_PHOTO_ID_5290927532081285938" /></a><span style="font-style: italic;">An old-fashioned, very delicious orange cake.</span><br /></div><div style="font-style: italic; text-align: center;"><span style="font-style: italic;">Be sure to chop the raisins very finely.</span><br /></div><ul><li>2-3/4 cake flour (or 2-1/2 cups all-purpose flour)</li><li>1-1/2 cups sugar </li><li>1-1/2 tsp baking soda </li><li>3/4 tsp salt </li><li>1-1/2 cup buttermilk </li><li>1/2 cups butter or margarine, softened </li><li>1/4 cup shortening </li><li>3 eggs </li><li>1-1/2 tsp vanilla </li><li>1 cup golden raisins, finely chopped</li><li>1/2 cup finely chopped nuts </li><li>1 tblsp grated orange peel </li></ul><ul><li> Williamsburg Orange Frosting (see below)</li></ul><div style="text-align: center;">____________________________________________<br /></div><br />Heat oven to 350 degrees. Grease and flour two 9” round layer pans or one oblong pan 13x9x2”.<br />Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes for layers, or 45-50 minutes for oblong, until wooden pick inserted in center comes out clean. Cool completely and frost with Williamsburg Orange Frosting.<br /><br /><span style="font-weight: bold;">Williamsburge Orange Frosting:</span><br /><br />1/3 cup soft butter or margarine, softened<br />3 cups powdered sugar<br />3-4 tblsp orange flavored liqueur or orange juice<br />1 tblsp grated orange peel<br /><br />Mix butter and powdered sugar. Stir in liqueur and orange peel and beat until fluffy. Frost cooled cake.<br /><br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-22034209519789944262009-01-13T14:27:00.000-08:002009-09-15T07:46:24.727-07:00Kahlua Chocolate Chip Cake<div style="text-align: center;"><span style="font-style: italic;">Rich, fudgy and very good!<br /><span style="font-size:85%;">This bundt cake keeps well and makes enough servings for a crowd--a great choice for office parties</span><br /></span></div><br /><ul><li>1 PKG. DEVIL’S FOOD CAKE MIX </li><li>4 EGGS </li><li>1 CUP SOUR CREAM </li><li>1 CUP KAHLUA OR COFFEE-FLAVORED LIQUEUR</li><li>3/4 CUP VEGETABLE OIL</li><li>1 CUP SEMI-SWEET CHOCOLATE CHIPS</li></ul><div style="text-align: center;">___________________________________________</div><div style="text-align: center;"> </div>In a large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium-fast speed.<br /><br />Stir in chocolate chips. Pour batter into greased and floured 10-inch bundt or tube pan. Bake at 350 degrees for 55-60 minutes or until cake tester inserted in center of cake comes out clean.<br /><br />Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.<br /><br />This cake does not require frosting—a dusting of powdered sugar is more than sufficient (or, for a cake that really packs a wallop, brush Kahlua over warm cake and omit the powdered sugar topping).<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-46826762773200695502009-01-12T20:25:00.000-08:002009-09-15T07:43:53.994-07:00Bananas Foster<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nsw5ZbEEF_VLO-ReqbTkkOIeovf2rFO5tAS4FoqNEA05nuqn7cJ-5E9kI2ADPi2_7EVB9_hQHSWGLA_InbQrnctq0J57WRauKpN7h5-TE2AbKaRIbj0PkIGmBS72WXpYQhHx3D7YDjY/s1600-h/banana.gif"><img style="border: 0pt none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 54px; height: 57px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nsw5ZbEEF_VLO-ReqbTkkOIeovf2rFO5tAS4FoqNEA05nuqn7cJ-5E9kI2ADPi2_7EVB9_hQHSWGLA_InbQrnctq0J57WRauKpN7h5-TE2AbKaRIbj0PkIGmBS72WXpYQhHx3D7YDjY/s320/banana.gif" alt="" id="BLOGGER_PHOTO_ID_5290937346498283282" border="0" /></a><span style="font-style: italic;">An Amazing Dessert from New Orleans</span><br /></div><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >A good friend of mine almost burned down her house making</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >these (too much rum), but they’re definitely worth the risk!</span><br /></div><ul><li>2 TBLSP BUTTER </li><li>3 TBLSP BROWN SUGAR </li><li>2 BANANAS </li><li>1/8 TSP CINNAMON</li><li>2 TBLSP BANANA LIQUEUR (OPTIONAL) <br /></li><li>2 OUNCES RUM</li><li>1 TSP LEMON JUICE</li><li>VANILLA ICE CREAM</li></ul><div style="text-align: center;">____________________________________________<br /></div><br />Cut each banana into four lengthwise pieces. Sauté in butter and brown sugar until tender (just takes a minute). Sprinkle with cinnamon and lemon juice. Add rum and set aflame (long matches recommended), and baste until flame dies out. Serve over ice cream immediately.<br /><br />A rich dessert—serves at least four.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-60716836414889165432009-01-12T18:25:00.000-08:002009-03-10T16:59:45.446-07:00Mexican Wedding Cakes<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_krgwGHlIoJT53zYffTMOnyv8VwBQj4EejEI4KoTNs9UJULiyhGcZWg6qifvDTNwhqBzQhehsL7vawAWsz_N1kBTwyRvLzoc9PBEE-WOeYUZxAedOpS047gvfHMFsQpbAOUva8V9O9s/s1600-h/mexicanflag.gif"><img id="BLOGGER_PHOTO_ID_5290620553840775810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 44px; CURSOR: pointer; HEIGHT: 25px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_krgwGHlIoJT53zYffTMOnyv8VwBQj4EejEI4KoTNs9UJULiyhGcZWg6qifvDTNwhqBzQhehsL7vawAWsz_N1kBTwyRvLzoc9PBEE-WOeYUZxAedOpS047gvfHMFsQpbAOUva8V9O9s/s320/mexicanflag.gif" border="0" /></a><span style="FONT-STYLE: italic">I’ve never had these at a wedding,</span><br /></div><div style="FONT-STYLE: italic; TEXT-ALIGN: center">but they’re a favorite at Christmastime!<br /></div><ul><li>1 CUP BUTTER OR MARGARINE </li><li>1/2 CUP POWDERED SUGAR </li><li>1 TSP VANILLA OR ALMOND EXTRACT </li><li>2 CUPS FLOUR</li><li>1/4 TSP SALT </li><li>3/4 CUP FINELY CHOPPED NUTS</li><li>ADDITIONAL POWDERED SUGAR FOR ROLLING</li></ul><div style="TEXT-ALIGN: center">__________________________________________</div><div style="TEXT-ALIGN: center"></div><div style="TEXT-ALIGN: center"></div>Preheat oven to 400 degrees. Beat together butter, powdered sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on un­greased cookie sheet.<br /><br />Bake 10-12 minutes or until set but not brown. While warm, roll in powdered sugar. Cool. Roll in sugar again.<br /><br />Makes approximately 4 dozen.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-53160656276236890302009-01-12T18:12:00.000-08:002009-09-15T12:41:47.502-07:00Pear Tart #1<div style="text-align: center; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXD8NawsSbuxSK9n3nCYRynUyCUmwvvH2aG9j5gnS8gGiTMIQdRiySFvPzSYln-_QNlFK0MzmRjajJEWGhTi9slHfxygD89U18Hf3RDd_16F3DAFDVkrXt-LjZgg3hOrOcBMusTJXR7Tg/s1600-h/pear.gif"><img style="border: medium none ; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 28px; height: 39px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXD8NawsSbuxSK9n3nCYRynUyCUmwvvH2aG9j5gnS8gGiTMIQdRiySFvPzSYln-_QNlFK0MzmRjajJEWGhTi9slHfxygD89U18Hf3RDd_16F3DAFDVkrXt-LjZgg3hOrOcBMusTJXR7Tg/s320/pear.gif" alt="" id="BLOGGER_PHOTO_ID_5290947180684248594" border="0" /></a>Use fresh pears for best results</div><ul><li>1 CUP SUGAR </li><li>1/4 CUP SOFT BUTTER </li><li>4 TBLSP FLOUR</li><li>2 EGGS</li><li>1 TSP VANILLA</li><li>6-7 FRESH PEARS, PEELED AND CUT INTO HALVES<br /></li></ul><div style="text-align: center;">__________________________________________<br /></div><div style="text-align: center;"> </div>Beat butter, sugar, eggs, flour and vanilla together until creamy. Pour over fresh pear halves in unbaked 9” pastry shell. Bake at 325 degrees for 40 to 45 minutes.<br /><br /><span style="font-style: italic;">Notes:</span><br /><br />Well-drained canned pear halves may be used in place of fresh pears. Ginger or cinnamon may be sprinkled lightly over pears, if desired. Sometimes I like to sprinkle a tablespoon or two of finely chopped golden raisins or nuts over the bottom of the piecrust before adding pears (do not use dark raisins, as they will discolor the pears).<style type="text/css" media="print">br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-45841250969564579182009-01-12T18:06:00.000-08:002009-01-19T17:06:35.636-08:00Buttermilk Nut Bread<div style="text-align: center; font-style: italic;">A delicious low-fat bread.<br />There is no butter or oil in this recipe.<br /></div><ul><li>2 EGGS, WELL BEATEN<br /></li><li>1-1/2 CUPS BROWN SUGAR<br /></li><li>3-1/4 CUPS SIFTED FLOUR<br /></li><li>2 TEASPOONS BAKING SODA<br /></li><li>1/2 TEASPOON SALT<br /></li><li>2 CUPS BUTTERMILK<br /></li><li>1 CUP CHOPPED NUTS<br /></li><li>1 CUP CHOPED DRIED FRUIT (APRICOTS, DATES, RAISINS, ETC.)—OPTIONAL</li></ul><div style="text-align: center;">_______________________________________<br /></div><div style="text-align: center;"> </div>Beat eggs, add sugar and mix well. Sift flour, soda and salt together and add<br />alternately with buttermilk to egg mixture. Add nuts. Pour into 2 greased loaf<br />pans. Bake in slow oven (325°F.) for 1 hour.<br /><br />Makes 2 (8x4-inch) loaves.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-19806581858029461872009-01-12T13:22:00.000-08:002009-01-30T08:25:07.025-08:00Gingerbread Men<div style="text-align: justify;"><div style="text-align: justify;"><span style="font-size:100%;"><span style="font-style: italic;font-family:Tahoma;color:black;" >These cookies have excellent flavor and texture, and will keep for a long time. I like to make them at Christmastime—after decorating I wrap each gingerbread man (and woman) in plastic and tie a ribbon at the top--they make wonderful decorations for the tree and are still good to eat when the season is over.</span><br /></span></div></div><br /><ul><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >2-3/4 CUPS FLOUR <br /></span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >1/2 TSP BAKING SODA </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ufTNc2iVOo1DarL9ruttur6fZAqdVnUOUFpCsLkV1uKOLa-FIjoOzbycJeAfFD5juIbuNTJdHQ66H7Y3FuPuCuLlvENcBKE0bTwgQWqAEkTfOvPgm_KC6y-6wrSNvD8zGzm1FeZ_1Kw/s1600-h/gingerbreadboy.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 258px; height: 163px;border:0;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ufTNc2iVOo1DarL9ruttur6fZAqdVnUOUFpCsLkV1uKOLa-FIjoOzbycJeAfFD5juIbuNTJdHQ66H7Y3FuPuCuLlvENcBKE0bTwgQWqAEkTfOvPgm_KC6y-6wrSNvD8zGzm1FeZ_1Kw/s320/gingerbreadboy.gif" alt="" id="BLOGGER_PHOTO_ID_5290528392671051458" border="0" /></a></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >1 TSP GINGER </span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >1/2 TSP CINNAMON </span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >1/2 TSP SALT </span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >1/2 CUP SHORTENING </span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >1/4 CUP BROWN SUGAR</span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" >3/4 CUP LIGHT MOLASSES</span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" > 1 EGG, BEATEN</span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" > 1/2 TSP LEMON RIND</span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" > 1 TSP HOT WATER</span></li><li><span style=";font-family:Tahoma;font-size:100%;color:black;" > 1 TSP VINEGAR</span></li></ul><div style="text-align: center;"><span style="font-size:100%;">_____________________________________________<br /></span></div><span style="font-size:100%;"><br /></span><span style=";font-family:Tahoma;font-size:100%;color:black;" > </span><span style=";font-family:Tahoma;font-size:12;color:black;" ><span style="font-size:100%;">Sift together dry ingredients. Cream together butter, sugar, egg and molasses<br />and beat until smooth. Mix in flour, and then lemon rind, water and vinegar. Cover and chill ‘til firm.<br /><br />Roll out dough 1/4” thick and cut into shapes with cookie cutter. Place on greased and floured cookie sheets and bake in preheated 350 degree oven for 20 minutes.<br /><br />Decorate when cool. If icing is used, be sure to let dry thoroughly before wrapping.<br /></span><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-47429964742084150242009-01-11T18:02:00.000-08:002009-01-19T17:07:17.173-08:00John's Gingersnaps<div style="text-align: center; font-style: italic;">My husband is positively passionate about these spicy, crisp-chewy snaps!<br /></div><ul><li>3/4 CUP MARGARINE </li><li>1 CUP SUGAR </li><li>1/4 CUP MOLASSES </li><li>1 EGG </li><li>2 CUPS FLOUR </li><li> 2 TSP BAKING SODA</li><li>1 TSP CINNAMON</li><li>1 TSP CLOVES</li><li>1 TSP GINGER</li><li>GRANULATED SUGAR FOR TOPPING</li></ul><div style="text-align: center;">____________________________________________<br /></div><br />Cream together margarine and sugar. Stir in the molasses and egg. Sift together the dry ingredients and beat them into the shortening mixture until smooth.<br /><br />Form the dough into 3 long, narrow rolls. Wrap in foil and chill for 2 hours or overnight.<br /><br />Preheat the oven to 375 degrees. Cut each roll into approximately 20 pieces (if kitchen is warm, wrap and refrigerate rolls until ready to cut). Roll each piece between the palms of your hands to make a ball and dip in sugar. Without pressing, place the cookies 2 inches apart on a lightly greased cookie sheet.<br /><br />Bake for 12-15 minutes.<br /><br /><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-31642364992359401382009-01-11T16:55:00.001-08:002009-08-16T09:40:26.275-07:00Special Occasion Chocolate Chip Cookies<div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >Chocolate Chip Heaven for the Hardcore Chocoholic</span><br /></div><br /><ul><li>1 CUP UNSALTED BUTTER, SOFTENED </li><li>1 CUP LIGHT BROWN SUGAR, PACKED </li><li>1 CUP DARK BROWN SUGAR, PACKED </li><li>1 TBLSP VANILLA </li><li>2 LARGE EGGS </li><li>2-1/2 CUPS FLOUR </li><li>2 TSP SALT </li><li>1 TSP BAKING POWDER</li><li>2 TBLSP CORIANDER (OPTIONAL)</li><li>2 CUPS WALNUT PIECES</li><li>3 CUPS SEMISWEET CHOCOLATE CHIPS</li></ul><div align="center">_________________________________________________</div><div align="left"><br /><br />Cream together butter and sugars until light and fluffy. Beat in eggs, one at a time; stir in vanilla. Mix together flour, salt, baking powder, and coriander and stir into butter mixture. Mix in chocolate chips and walnuts. Chill dough for one hour.<br /><br />Drop 1/3 cup measures of batter 3 inches apart on greased cookie sheets. Bake at 375 degrees for 12 to 15 minutes, or until they are golden brown. Makes about 36 large cookies (you can use less dough and make smaller cookies, if desired).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdNqeghiWPb7bkyHcM4CLwj0qmHtbu79q0yT6HIFkoUceYqm0ilnpQmYh5sd5w8lbot9-kIWJ8XVVrl2ObZqSMr7VQodLOWAvETmV-Hx7xeTGkZfllP3JcN9h_2oFapp64fUeOlOOptM/s1600-h/cookbookangels.gif"><img id="BLOGGER_PHOTO_ID_5290211661481400050" style="border: medium none ; margin: 0px auto 10px; display: block; width: 247px; cursor: pointer; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdNqeghiWPb7bkyHcM4CLwj0qmHtbu79q0yT6HIFkoUceYqm0ilnpQmYh5sd5w8lbot9-kIWJ8XVVrl2ObZqSMr7VQodLOWAvETmV-Hx7xeTGkZfllP3JcN9h_2oFapp64fUeOlOOptM/s200/cookbookangels.gif" border="none" /></a><br /></div><style type="text/css" media="print"><br />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-61972308850770793192009-01-10T21:36:00.000-08:002009-09-15T12:42:34.610-07:00Applesauce Bread<div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >Especially good when made with your homemade applesauce</span><br /></div><ul><li>1 EGG</li><li>1 CUP APPLESAUCE</li><li>4 TBSP BUTTER OR MARGARINE, MELTED</li><li>1/2 CUP DARK BROWN SUGAR, FIRMLY PACKED</li><li>1/4 CUP GRANULATED SUGAR</li><li>2 CUPS FLOUR</li><li>2 TSP BAKING POWDER</li><li>1/2 TSP BAKING SODA</li><li>1/2 TSP SALT</li><li>1 TSP CINNAMON</li><li>1/2 TSP GRATED NUTMEG</li><li>1/2 CUP CURRANTS OR RAISINS</li><li>1/2 CUP PECANS, CHOPPED</li></ul><div style="text-align: center;"><span style="font-size:100%;">____________________</span>_________________________<br /></div><div style="text-align: center;"> </div>Preheat the oven to 350°F. Line bottom and sides of a 9x5” loaf pan with wax paper and grease.<br /><br />Break the egg into a bowl and beat lightly. Stir in the applesauce, butter or margarine, and both sugars. Set aside.<br /><br />In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Fold dry ingredients into the applesauce mixture in 3 batches. Stir in the currants or raisins, and pecans.<br /><br />Pour into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 1 hour. Let stand 10 minutes before unmolding and transferring to a cooling rack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-67490895969139538462009-01-10T21:23:00.000-08:002009-09-14T12:59:58.412-07:00Walnut Squares<div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Be sure to collect those backyard walnuts before the squirrels and crows get to them!</span></span><br /></div><ul><li>1 EGG </li><li>1 CUP BROWN SUGAR </li><li>1/2 TSP VANILLA </li><li>1/2 CUP SIFTED FLOUR</li><li>1/2 TSP SALT</li><li>1/8 TSP SODA</li><li>1 CUP CHOPPED WALNUTS</li></ul><div align="center">_______________________________________________</div><div align="left"><br />Grease an 8” square baking pan. Preheat oven to 325 degrees.<br /><br />Beat egg until foamy. Beat in brown sugar and vanilla. Sift together flour, salt, and soda and stir into egg and sugar mixture. Mix in walnuts.<br /><br />Spread into well-greased pan and bake at 325 degrees until top has a dull crust (about 25-30 minutes). Cut into squares while warm; remove from pan when cool. Makes sixteen 2” squares.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-72033597078897895232009-01-10T21:01:00.000-08:002009-01-19T17:09:38.120-08:00Shrewsbury Tarts<div style="text-align: center; font-style: italic;"><span style="font-size:85%;"> </span>Not really a tart, but a rich and delicious bar cookie<br />Suitable for tea parties!<br /></div><ul><li>1 CUP BUTTER</li><li> 1 CUP SUGAR</li><li>1 EGG, BEATEN</li><li>3 CUPS FLOUR</li><li>2 TSP BAKING POWDER</li><li> 1/8 TSP SALT</li><li> 1 TSP VANILLA</li><li> 1 CUP RASPBERRY JAM</li><li>4 TBSP. SUGAR</li></ul><div style="text-align: center;" align="center">__________________________________________________<br /></div><div style="text-align: center;"> </div>Cream butter & sugar in large mixing bowl. Blend in beaten egg, flour, baking powder, salt and vanilla.<br /><br />Spread half of mixture in a 13x9 pan. Top with jam, then sprinkle remaining crumb mixture over top. Sprinkle with the 4 tbsp. of sugar.<br /><br />Bake at 325 degrees for 35-40 minutes. Cut into bars when cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-58328505922875992962009-01-10T20:37:00.000-08:002009-01-19T17:10:08.838-08:00Scotch Shortbread<div style="text-align: center; font-style: italic;"><span style="font-size:85%;">Thick, traditional shortbread</span><br /><span style="font-size:85%;">Works great with cookie cutters, too!<br /></span></div><br /><ul><li>1 LB. BUTTER (SOFTENED)</li><li>1 CUP SUGAR (USE SUPERFINE, IF AVAILABLE)</li><li>5 CUPS FLOUR</li></ul><div style="text-align: center;">________________________________________________<br /></div><br />Cream together butter and sugar until fluffy. Mix in 1 cup of flour at a time and then gently knead dough together. Pat dough down and roll out to approx. 1/2” thickness. Dough can be shaped by one of the following methods:<br /><br />1) Shape dough into flat, round cakes (approx. 8” in diameter), flute edges, and prick all over with tines of a fork. If desired, mark cake into triangles (but do not cut all the way through); this will make the shortbread easier to break into pieces after baking. This method is excellent if the shortbread is to be wrapped and given as a gift.<br />2) Prick dough all over with tines of a fork. Cut into individual squares or triangles with a knife.<br />3) Use cookie cutters to create desired shapes (shortbread holds its shape well during baking, and makes a very attractive cut-out cookie).<br /><br />Place on cookie sheet and bake for about 20-25 minutes, or until very lightly browned.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-33631205252630060122009-01-10T20:28:00.000-08:002009-01-30T08:22:00.583-08:00Canadian Shortbread Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQRSwVu80kq4Rk-CDZUX6jdZfHpz4fBa-i39tMxjB-u0q_WQi5qVDrhPABcHxu4pxviWrB97xkBjVNQQhOeLOG17nGUA9R4xIBz_M_ZFqLZ-zAyN3SF3AKctAzQ04bModWW180_fqDHc/s1600-h/maple-leaf.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 40px; height: 40px;border:0;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQRSwVu80kq4Rk-CDZUX6jdZfHpz4fBa-i39tMxjB-u0q_WQi5qVDrhPABcHxu4pxviWrB97xkBjVNQQhOeLOG17nGUA9R4xIBz_M_ZFqLZ-zAyN3SF3AKctAzQ04bModWW180_fqDHc/s200/maple-leaf.gif" alt="" id="BLOGGER_PHOTO_ID_5289896064924195378" border="0" /></a><span style="font-style: italic;font-size:85%;" >Delicate and delicious</span><br /></div><br /><ul><li>2-1/4 CUPS ALL-PURPOSE FLOUR</li><li>1/4 TSP BAKING POWDER</li><li>1 CUP SOFT BUTTER</li><li>1/2 CUP PLUS 1 TBLSP SUGAR</li></ul><div style="text-align: center;">______________________________________________<br /></div><br />Have baking sheets ready—do not grease. Start oven 10 minutes before baking; set to 325 degrees.<br /><br />Sift flour, measure, and resift 2 times with baking powder. Cream butter until shiny, add sugar gradually, creaming well. Stir in flour in 2 or 3 portions, mixing until smooth after each portion, then knead a few times to mix well . Roll out on a lightly floured pastry cloth 1/4” thick, keeping shape as nearly rectangular as possible. Prick dough all over with a fork. Cut into 2-inch squares. Place on baking sheet 1/3” apart. Bake 18-20 minutes or until a delicate brown color. Remove from pans immediately to cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-76360635589370949832009-01-10T16:14:00.000-08:002009-01-19T17:11:31.841-08:00Auntie Ivy's* Rice Flour Shortbread<div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >I always loved the unusual texture of my Aunt Ivy’s Christmas Shortbread. I finally</span><br /><span style="font-style: italic;font-size:85%;" >discovered her secret ingredient—rice flour. These are dry and not too sweet.</span><br /><br /></div><ul><li>2 CUPS ALL-PURPOSE FLOUR</li><li>1 CUP RICE FLOUR (WHITE OR BROWN—available at health food stores)</li><li>1/2 CUP SUGAR</li><li>1 CUP (2 CUBES) UNSALTED BUTTER</li></ul><div style="text-align: center;">____________________________________________</div><br />Mix together the flours and sugar. Slice the butter into the dry ingredients and work in with your hands, kneading dough well (mixture will be too crumbly if not kneaded enough).<br />Shape the dough into a flat cake and flute the edges; prick all over with the tines of a fork*. Place on lightly greased cookie sheet and bake at 325 degrees for 40-50 minutes, or until lightly browned.<br /><br />*If preferred, flatten dough, prick with tines of fork, and cut into squares or other desired shapes. Baking time may be less; watch cookies carefully to ensure they don't burn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ytfzpA5U5xUoT73e3pA9qmqv_RZv5C8iFsCAFAej98Znsye89pizSfmd05fr8ix08DOW34zEZ72YRMKYhnnvFwFS2dQTQQ7QhK3vIKtMM5Al3V8Mg1brP2hP-xYXKeTiQeQDTWUfyJA/s1600-h/HELIAPAINTING.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 129px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ytfzpA5U5xUoT73e3pA9qmqv_RZv5C8iFsCAFAej98Znsye89pizSfmd05fr8ix08DOW34zEZ72YRMKYhnnvFwFS2dQTQQ7QhK3vIKtMM5Al3V8Mg1brP2hP-xYXKeTiQeQDTWUfyJA/s200/HELIAPAINTING.jpg" alt="" id="BLOGGER_PHOTO_ID_5289840762837276802" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">*Auntie Ivy was an artist and musician who made her living as a jazz pianist. She traveled widely (even spent some time with the circus) and was always ready for action. As a child I was totally in awe of her wigs, makeup, and gaudy costume jewelry. When elderly she lived in a mobile home park "full of biddies", where she was sometimes unpopular because of the organ, piano, full drum kit, etc. that filled her living room for her frequent jam sessions. I miss her.</span><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-14791944466843782922009-01-09T09:18:00.001-08:002009-01-19T17:12:55.759-08:00Whole-Wheat Oatmeal Cookies<div class="snap_preview"><span><span></span></span></div><div class="snap_preview" align="center"><p style="text-align: center;"><em>A healthy take-along treat!</em></p> <ul style="text-align: left;" align="left"><li>1/2 CUP WHOLE-WHEAT FLOUR</li><li>1-1/2 CUPS QUICK ROLLED OATS</li><li>1/2 TSP BAKING POWDER</li><li>1/4 TSP SALT</li><li>1/2 TSP CINNAMON</li><li>1/8 TSP GRATED NUTMEG</li><li>6 TBLSP SOFT BUTTER</li><li>1/2 CUP BROWN SUGAR</li><li>1 EGG</li><li>3 TBLSP MILK</li><li>1/2 CUP CHOPPED WALNUTS</li><li> 1/2 CUP RAISINS</li></ul><span><span>___________________________________________</span></span></div><div class="snap_preview"><span><span></span></span></div><div class="snap_preview"><span><span> </span></span><span><span><br />Preheat oven to 350 degrees.</span></span> <p>Mix together flour, oats, baking powder, salt and spices. Cream together butter and sugar until fluffy; beat in egg. Add the dry ingredients and milk and mix well. Stir in the nuts and raisins.</p> <p>Drop by teaspoons onto oiled baking sheet. Bake for 12 to 15 minutes, or until well browned. Remove to wire racks to cool.</p> <p>Makes approximately dozen cookies. Recipe may be doubled.</p> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-13087087664182225752008-12-01T19:19:00.000-08:002009-09-14T12:57:01.476-07:00Bonnie's Christmas Cake<div style="TEXT-ALIGN: center"><span style="font-size:85%;"><span style="FONT-STYLE: italic">O.K., so you hate fruitcake.</span><br style="FONT-STYLE: italic"><span style="FONT-STYLE: italic">And I agree, most of the fruitcake served in America is truly ghastly. However, a properly made fruitcake can make a delicious and wonderful treat during the holidays. My friends and relatives love this cake, so give it a try—you might actually change your mind about the “dreaded” cake.</span><br /></span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedbXAIAuVGMs9qPdY5e6mRWUigJD5aitTcmTR4j_D_lST2-7xenlWW1QAXIk8No13iaF-TjZ-9WWx9xyR_w9LnK7KvEPluERA52WIJFVceIJJN8-S7OYw8XOuFdaOI-nQHT5zcEL1ZlM/s1600-h/hohosmudge.jpg"><img id="BLOGGER_PHOTO_ID_5311704411401770594" style="FLOAT: right; MARGIN: 0px 50px 10px 10px; WIDTH: 181px; CURSOR: hand; HEIGHT: 205px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedbXAIAuVGMs9qPdY5e6mRWUigJD5aitTcmTR4j_D_lST2-7xenlWW1QAXIk8No13iaF-TjZ-9WWx9xyR_w9LnK7KvEPluERA52WIJFVceIJJN8-S7OYw8XOuFdaOI-nQHT5zcEL1ZlM/s320/hohosmudge.jpg" border="0" /></a><br />3 CUPS FLOUR<br />1-1/3 CUPS SUGAR<br />2 TSP SALT<br />1 TSP BAKING POWDER<br />2 TSP CINNAMON<br />1 TSP NUTMEG<br />2/3 CUP ORANGE JUICE<br />1/3 CUP BRANDY<br />1 CUP VEGETABLE OIL<br />4 EGGS<br />1/4 CUP MOLASSES<br />2 CUPS RAISINS<br />1-1/2 CUPS CHOPPED PITTED DATES (8 OUNCES)<br />2 CUPS MIXED CANDIED FRUIT (1 POUND)<br />2 CUPS PECAN HALVES (1/2 LB)<br /><br />ALMOND PASTE<br /><br /><div align="center">______________________________________________</div><br /><br />Preheat to 275 degrees. Grease and flour 6 miniature loaf pans (or two large loaf pans, if you prefer).<br /><br />Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in fruits and nuts. Divide batter among pans.<br /><br />Bake small loaves for approximately 1-1/2 hours; large loaves take approximately 2-1/2 to 3 hours. Cakes are done when wooden pick inserted in center comes out clean. If necessary, cover cakes with aluminum foil during last part of baking to prevent excessive browning. Remove cakes from pans while still warm.<br /><br />When cakes have cooled, brush brandy over top, sides, and bottom of each cake. Wrap individually in cheesecloth and store in a covered crock or tin in a cool place. Cakes must be aged in this fashion for a minimum of 2-3 weeks prior to eating. (I usually make mine around Thanksgiving.) Unwrap cakes and brush with brandy once more during the aging pro­cess (rewrap and store again until ready to use).<br /><br />When cakes are ready to use, remove from cheesecloth wrapping. Roll out commercially prepared almond paste (not marzipan) approximately 1/4” thick and cut to dimensions of cake top. Press into place, smoothing with a dampened finger, if necessary. Decorate as desired (I usually press pecan and candied cherry halves into center of cake). Wrap cakes in foil or plastic wrap and store in cool place until ready to serve.<br /><br />Because fruitcake is so rich, it is best cut into thin slices and served in small portions.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-35293669958020201192008-11-20T12:54:00.000-08:002009-09-14T19:11:10.580-07:00Little Lynn's Pumpkin Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bjCuVkDo3Bc23nmluLAh9f8BW7zodwzoLMZKjNvQUdQ6cJ0R46hDrxszPv_TVfNdcfCPb6iKT6R13L3A3OpSbeoVXvjEcEr1Sa6TZO7PmpjUFjqmdqyMc1v7-MFEdIpDFl8mr3OFmXM/s1600-h/littlelynn.jpg"><img id="BLOGGER_PHOTO_ID_5305438791595453794" style="FLOAT: right; MARGIN: 0px 0px 30px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 319px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bjCuVkDo3Bc23nmluLAh9f8BW7zodwzoLMZKjNvQUdQ6cJ0R46hDrxszPv_TVfNdcfCPb6iKT6R13L3A3OpSbeoVXvjEcEr1Sa6TZO7PmpjUFjqmdqyMc1v7-MFEdIpDFl8mr3OFmXM/s320/littlelynn.jpg" border="0" /></a><br /><div align="center"><em>Good during the holidays.<br />Makes two large or four miniature loaves.<br /></em></div><ul><br /><br /><li><div align="left">4 EGGS </div></li><li><div align="left">2/3 CUP WATER </div></li><li><div align="left">1 CUP VEGETABLE OIL </div></li><li><div align="left">1 15-OZ. CAN OF PUMPKIN </div></li><li><div align="left">3-1/2 CUPS FLOUR </div></li><li><div align="left">3 CUPS SUGAR </div></li><li><div align="left">1/4 TSP CLOVES</div></li><li><div align="left">1 TSP CINNAMON</div></li><li><div align="left">1 TSP NUTMEG</div></li><li><div align="left">2 TSP BAKING SODA</div></li><li><div align="left">2/3 CUP CHOPPED NUTS (OPTIONAL<em>)</em></div></li></ul><div align="center">____________________________________<br /><br /></div><div align="left"></div>Grease and flour loaf pans. Preheat oven to 350 degrees.<br /><br />In large bowl, beat eggs, add oil, water and can of pumpkin; mix well. Add dry ingredients; mix well.<br /><br />Divide batter between two standard loaf pans; bake at 350 degrees for one hour until toothpick inserted in center comes out clean.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-33876073591412831102008-10-25T21:07:00.000-07:002009-09-15T07:47:23.149-07:00Pat's Amaretto-Poppyseed Bundt<div style="text-align: center;"><span style="font-style: italic;"><span>Easy and Excellent!</span></span><br /><br /><span style="font-style: italic;">The convenience of using a cake mix can be a lifesaver when you come home exhausted and it's your turn to bring in tomorrow's office celebration cake.</span><br /></div> <span><span><br /></span></span> <ul><li><span><span>1 PKG. YELLOW CAKE MIX (NOT “PUDDING IN THE MIX” TYPE)</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObV2oXlh4oYopAfNXAmyoxV1BhADGRUa36tX0Q3Txptdg99uxR45bG8M0KkdFvHnoC3sWsj8QyHZKdwPw3qLdqwTopCyI9TrpWxYyshvIuMHn6kHL5or_pdHZhmqClbBH_STowmlgmFQ/s1600-h/bundtpan.jpg"><img style="border: medium none ; margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 171px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObV2oXlh4oYopAfNXAmyoxV1BhADGRUa36tX0Q3Txptdg99uxR45bG8M0KkdFvHnoC3sWsj8QyHZKdwPw3qLdqwTopCyI9TrpWxYyshvIuMHn6kHL5or_pdHZhmqClbBH_STowmlgmFQ/s200/bundtpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5363521484124946674" border="0" /></a></li><li><span><span>1 SMALL PKG. INSTANT VANILLA PUDDING</span></span></li><li><span><span>1 CUP AMARETTO</span></span></li><li><span><span>1/2 CUP VEGETABLE OIL <br /></span></span></li><li><span><span>4 EGGS</span></span></li><li><span><span>3 TBSP. POPPY SEEDS<br /></span></span></li></ul> <div style="text-align: center;"><br /><br />__________________________________<br /></div> <span><span><br />Preheat oven to 325 degrees. Grease and flour a 10-inch bundt or tube pan.<br /><br />Combine all ingredients and beat with electric mixer at medium-high speed for two minutes or until fluffy. Pour batter into pan and bake at 325 degrees for one hour or until toothpick inserted in center of cake comes out clean. If desired, dust cooled cake with powdered sugar or top with a thin glaze.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-79444621732490709832008-10-19T21:10:00.000-07:002009-09-30T06:52:38.607-07:00Easy Vanilla Ice Cream<div style="font-style: italic; text-align: center;">A refreshing treat for those hot summer days<br />
</div><ul><li>2 fresh eggs*</li>
<li>3/4 Cup sugar</li>
<li>2 cups heavy or whipping cream</li>
<li>1 cup milk</li>
<li>1 teaspoon vanilla </li>
</ul><div style="text-align: center;">__________________________________________________<br />
</div><br />
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.<br />
<br />
Pour in the cream and milk and whisk to blend. Add the vanilla and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. Makes 1 generous quart.<br />
<br />
<span style="font-style: italic;">Variations:</span><br />
Wait until ice cream begins to thicken, and add chopped or pureed strawberries, peaches, bananas, chocolate chips, oreo pieces, or what have you—use your imagination!<br />
Amount of sugar may be adjusted to taste. Honey may be substituted for the sugar, but remember that honey is sweeter than sugar, so adjust amount accordingly. Also, other flavorings (such as mint) may be used in place of the vanilla.<br />
<br />
*This mixture is not cooked. If you are concerned about the use of raw eggs, substitute 1/2 cup egg substitute (such as Egg Beaters).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-28882933836455059012008-10-01T22:02:00.000-07:002009-09-21T08:49:02.588-07:00Honey-Blackberry Jam<p class="zemanta-img" style="margin: 1em; float: right; display: block; width: 150px; text-align: center;"><a href="http://commons.wikipedia.org/wiki/Image:Black_Butte_blackberry.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Black_Butte_blackberry.jpg/300px-Black_Butte_blackberry.jpg" alt="Black Butte is a new blackberry release by ARS..." style="border: medium none ; display: block; width: 140px; height: 214px;" /></a><span style="font-size:78%;"><span class="zemanta-img-attribution">Image via <a href="http://commons.wikipedia.org/wiki/Image:Black_Butte_blackberry.jpg">Wikipedia</a></span></span></p><div style="text-align: center; font-style: italic;"><span style="font-size:85%;">No pectin needed!<br /></span></div><br /><ul><li>5 cups fresh or frozen blackberries</li><li>2 tablespoons lemon juice</li><li>1-1/4 cups honey</li></ul><div style="text-align: center;">____________________________________<br /></div><br />Rinse berries, then combine with lemon juice and honey in a heavy pot. Crush berries slightly with a potato masher to release juices. Bring mixture to a gentle simmer, then pour into a glass bowl. Cover and refrigerate for several hours or overnight.<br /><br />Bring mixture to a boil and cook for 10-15 minutes (or until mixture begins to jell or reaches the jelly stage on a candy thermometer--about 220 degrees at sea level). Pour into hot, sterilized canning jars, seal, and process in <a href="http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html">hot water bath</a> for 10 minutes.<style type="text/css" media="print">r />#noprint {display: none;}<br />// Hide unwanted elements<br />body {background:fff; color:000;}<br />// Black text on White background<br />a {text-decoration: underline; color:00f;}<br />//Underline Hyperlinks in blue<br />}<br /></style> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><br /><span class="zem-script more-related more-info pretty-attribution paragraph-reblog"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4180713958995619344.post-78431171081093348182008-09-20T09:10:00.000-07:002010-04-28T11:07:54.813-07:00Betty's Brownies<div style="text-align: center;"><i>Easy to make and everyone likes ‘em!</i> </div><ul><li>4 ounces unsweetened chocolate</li>
<li>2/3 cup shortening</li>
<li>2 cups sugar</li>
<li>4 eggs</li>
<li>1 teaspoon vanilla</li>
<li>1-1/4 cups all-purpose flour</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon baking powder</li>
<li>1 cup chopped walnuts of pecans</li>
</ul><div style="text-align: center;">__________________________________________________</div><div style="text-align: center;"><br />
</div>Heat oven to 350 degrees. Grease 13x9’’ baking pan.<br />
<br />
Melt chocolate and shortening in large saucepan over very low heat. Mix in sugar, eggs, and vanilla. Stir in remaining ingredients. Spread in pan.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4_pttEK9TtSIt3yvQH8jcsWTqFyKIllkFwfpZlOPogPjD1SVM34eN4-ypGYXShynw0z7fbVbNcnfDeLE3kvu-vHCWlY-96ev-QzRREpitnM6L5wC4bGt7moqPRtxQOUlQiYUMm0FK2c/s1600/morebrownies.jpg" imageanchor="1" linkindex="15" style="border: medium none; clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4_pttEK9TtSIt3yvQH8jcsWTqFyKIllkFwfpZlOPogPjD1SVM34eN4-ypGYXShynw0z7fbVbNcnfDeLE3kvu-vHCWlY-96ev-QzRREpitnM6L5wC4bGt7moqPRtxQOUlQiYUMm0FK2c/s320/morebrownies.jpg" width="320" /></a>Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool slightly and cut into bars.<br />
<br />
If desired, dust brownies lightly with powdered sugar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-43805974540978520282008-09-16T14:35:00.000-07:002010-04-28T11:08:32.525-07:00About Bonnie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuSBLZpy90vQ0MlvWuRAc4gOFblu85NAcADWGX-Nu69srcRfgfD9HBsF_WsoHPd78xvvPxeXzuxoZLRHQ-zX7o48xp-ik5eWgvcRNw2kE8m-2YyErshtEFSIoAgkgi-a5YCWIlNW7D50/s1600-h/queenstaste.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5313909651170438882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuSBLZpy90vQ0MlvWuRAc4gOFblu85NAcADWGX-Nu69srcRfgfD9HBsF_WsoHPd78xvvPxeXzuxoZLRHQ-zX7o48xp-ik5eWgvcRNw2kE8m-2YyErshtEFSIoAgkgi-a5YCWIlNW7D50/s320/queenstaste.jpg" style="border: medium none; float: left; height: 237px; margin: 20px 15px 10px 10px; width: 320px;" /></a><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD2yXXFu_NW7YeVo-Ll2bhIdaDDdIKz3vi93JrXgMsP3x_XkyQUuUVIKp3qb4N-u-3qbpIgYQ2MI7Rjhm46gXh3QW_B9lJdF1pD1uqiJLHBXSYMqPPTe9L7RZ-TnuaBeoL05yga3mphw/s1600-h/queenstaste.jpg"></a><br />
<div><div><div>One of my earliest toys was a miniature baking set. My mother would give me bits of dough to roll and pat into my little pans, as she explained how cookies, cakes and pastries were made when she was growing up. Her father, <a href="http://bakingbook.blogspot.com/#grandad">Tom Sedgwick</a>, owned the Manor Bakery on Mount Pleasant Road in Toronto, and she and her six siblings grew up learning the trade. From what I could tell from mother’s stories, the Manor Bakery must have been the best bakery in all of Canada, and I loved pretending that I was working there, too.<br />
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</div><div>When I was older I would spend hours pouring through my mother’s old Canadian recipe books. Although we were now living in California, I was growing up with Kate Aitken’s, Five Roses, and Robin Hood--no Betty Crocker in our house. I was becoming an avid little baker, but my mother cautioned that Canadian flour had different properties than American flour, and that some of the old recipes might not work correctly. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRxfNUmvOTgk0I7uk-YwXi1oZiZOCybB0yZTjMHGuXDQuLaN3yw5mPLop98a4AFjR06-oVcJKPplDdsyEIn2gkyU34DhLsIsun8yvw7g7cIhdoZUNhM6ZymUAEGXKzqtmcVHC67A1Kas/s1600-h/5roses.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5313904170543238146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRxfNUmvOTgk0I7uk-YwXi1oZiZOCybB0yZTjMHGuXDQuLaN3yw5mPLop98a4AFjR06-oVcJKPplDdsyEIn2gkyU34DhLsIsun8yvw7g7cIhdoZUNhM6ZymUAEGXKzqtmcVHC67A1Kas/s200/5roses.jpg" style="border: medium none; float: right; height: 156px; margin: 0px 0px 10px 10px; width: 88px;" /></a></div><div><br />
One of my fondest memories is of a "souvenir" my mother brought me when she returned from visiting relatives in Ontario. She had packed one of her suitcases with bags of Robin Hood and Five Roses Flour so I would have the chance to work with real Canadian flour. I was overjoyed! Nowadays, I can only imagine what it would take to get through airport security with a suitcase stuffed with bags of “white powder”!<br />
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</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Kf0Z3pgn89Ti6CV6lZ6ZhVz_r1V3eR1zQbPOMWY17q3hC6M6NkZ98_3h-7hmfwopeWqJa5uCIS6olk0Dp6wrglDANTx7iv7SyfDRK4xsUWPEm9fsRk16UUOffogkbEBJxWrJSGhuLHs/s1600-h/robinhood.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5313903924220607266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Kf0Z3pgn89Ti6CV6lZ6ZhVz_r1V3eR1zQbPOMWY17q3hC6M6NkZ98_3h-7hmfwopeWqJa5uCIS6olk0Dp6wrglDANTx7iv7SyfDRK4xsUWPEm9fsRk16UUOffogkbEBJxWrJSGhuLHs/s200/robinhood.jpg" style="border: medium none; float: left; height: 168px; margin: 0px 10px 10px 0px; width: 93px;" /></a><br />
Grandad died when I was six. After that I began spending weekends with my grandmother (so she wouldn’t be lonely, I was told). I was afraid to sleep in a room by myself, so Granny would let me climb in bed with her. At first I wondered why the sheets on the bed had <span style="font-style: italic;">ridges</span>, until she explained that they were made from seamed-together flour sacks from the bakery. Ridges or not, what I would give to sleep on those soft, sweet-smelling sheets again . . .<br />
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In 1990 I decided to put together a book of my favorite baked goods to give to friends and family for Christmas. I had collected many wonderful recipes over the years, and had a lot of fun putting the book together. My work was done at a typewriter (no computer back then!) and nine year-old <a href="http://jordaneshay.wordpress.com/">Jordan</a> (with a little help from her dad) did most of the illustrations. Over the years more recipes, children's drawings and photos of family and friends were added, and the book was "computerized". Now, after several requests to put the book online, I've begun the web version of Bonnie's Baking Book. To family and friends--I still have many recipes to add, and beg your patience. If anyone else should happen across this book, I hope you enjoy it, too! </div><div><br />
<i>Bonnie</i></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4180713958995619344.post-14265512580120777592008-08-11T15:36:00.000-07:002010-08-11T17:04:17.467-07:00Turkey Meatballs and Yogurt Sauce<div style="text-align: center;"><i>Use these meatballs as a filling for <a href="http://bakingbook.blogspot.com/2010/08/easy-pita-pocket-bread.html">pita bread</a>, along with lettuce, tomato and yogurt sauce. Yum! </i></div><br />
1-1/4 pounds lean ground turkey<br />
1/3 cup finely minced onion<br />
1 beaten egg<br />
1/3 cup quick oats<br />
1 clove minced garlic<br />
1-1/2 teaspoon dried oregano flakes<br />
1/2 teaspoon dried mint<br />
1/4 teaspoon black pepper*<br />
1/4 teaspoon salt* <br />
1 tablespoon lemon juice<br />
<div style="text-align: center;">______________________________________</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Combine above ingredients, mixing well. Shape into 24 balls. Add a little olive oil to non-stick skillet and cook meatballs for 10 minutes or until brown and no pink remains in center. Be sure to turn meatballs so all sides are browned.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">*If desired, substitute 1/2 teaspoon lemon pepper for the salt and pepper. Reduce lemon juice to 1 teaspoon.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Yogurt Sauce</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup yogurt or non-fat sour cream</div><div style="text-align: left;">1 small cucumber, peeled and finely chopped</div><div style="text-align: left;">1-2 cloves minced garlic (optional)</div><div style="text-align: left;">1 tablespoon lemon juice</div><div style="text-align: left;">1/4 teaspoon black pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix sauce ingredients together and chill for 30 minutes. Amount of cucumber can be varied to taste. Sometimes I add a little chopped onion and a dash of curry powder and dried parsley or mint.</div><br />
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