tag:blogger.com,1999:blog-63906994322924107862024-02-20T06:12:11.472-07:00HIGH COUNTRY COOKING"Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks."
JUDITH B. JONESTaminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6390699432292410786.post-44120479822624634562014-11-02T13:30:00.000-07:002014-11-03T09:45:34.410-07:00CLASSIC PEANUT BUTTER COOKIES<div class="separator" style="clear: both; text-align: center;">
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These never fail to please. Dress them up with the optional additions for an extra special treat!<br />
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<a href="https://sites.google.com/site/highcountryprintablerecipes/classic-peanut-butter-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT </a><br />
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2 1/2 cups AP flour<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1 cup unsalted butter, soft<br />
1 cup sugar<br />
1 cup brown sugar<br />
2 large eggs<br />
1 1/2 cups peanut butter, smooth or crunchy<br />
OPTIONAL:<br />
1 cup Spanish Peanuts<br />
6 ounces chocolate chips or mini-chips<br />
<ul>
<li>Preheat oven to 350 degrees.</li>
<li>Baking sheets lined with parchment</li>
<li>Whisk together flour, baking soda and salt </li>
<li>In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars on medium speed 2-3 minutes until pale and fluffy</li>
<li>Mix in eggs then peanut butter</li>
<li>On low speed add flour mixture in 3 batches, mixing until just combined after each addition</li>
<li>Cover with plastic wrap, and refrigerate 30 minutes</li>
<li>Using a 11/2 Tablespoon scoop, drop dough on to parchment lined baking sheet, spacing 2 inches apart.</li>
<li>Press cookies with fork tines to flatten and create a cross hatch pattern (see COOKS NOTES)</li>
<li>The cookie dough can be frozen at this point (see COOKS NOTES) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOkWfO2Sq5lx0Yqc5nawplI8Ux0xG7OGaDJkcc9c3Xn7THtZn6Yn-1F0_GLNq9YaUQF960tPZFvbOFs_ETMmnYAqlBOetHRKCoUov62JPDx4XEQpZ1vKMpMKp3JxXCH0AdiLb6WgHwUJN/s1600/P1030919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOkWfO2Sq5lx0Yqc5nawplI8Ux0xG7OGaDJkcc9c3Xn7THtZn6Yn-1F0_GLNq9YaUQF960tPZFvbOFs_ETMmnYAqlBOetHRKCoUov62JPDx4XEQpZ1vKMpMKp3JxXCH0AdiLb6WgHwUJN/s1600/P1030919.JPG" height="246" width="320" /></a></div>
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<li>Bake until golden brown 14-16 minutes, a little longer if using frozen dough</li>
<li>Let cool on the sheet 5 minutes</li>
<li>Transfer cookies to wire racks to cool completely</li>
<li>The cookies can be stored in airtight containers at room temperature up to 3 days</li>
</ul>
MAKES ABOUT 4 DOZEN COOKIES USING A 1 1/2 TABLESPOON (#40) SCOOP<br />
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<b>COOKS NOTES: </b><br />
I use a "mixing fork" and a "rocking motion" to make the cross hatches, it seems to help prevent the dough from "sticking" to the fork.<br />
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If I'm going to freeze the dough after I have formed the cookies, I have had success in covering them with another sheet of parchment paper and freezing until solid and packaging them in zip lock freezer bags until ready to bake. <br />
I am a big fan of King Arthur Flour <a href="http://www.kingarthurflour.com/">http://www.kingarthurflour.com/</a> half sheet pan parchment, it's much easier to use than the "store brand" that comes on a roll and budget friendly too if you stock up when they have free shipping!Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-38268962670465716512014-10-23T15:23:00.001-06:002014-10-24T11:44:04.231-06:00AUNT PHYL'S FRESH APPLE BUNDT CAKE<div style="text-align: center;">
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<b>This recipe came from my favorite Aunt....</b></h4>
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<b>I have not made it yet, but since it's Apple Season I wanted to share it ASAP!</b></h4>
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<a href="https://sites.google.com/site/highcountryprintablerecipes/home/fresh-apple-bundt-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT </a></div>
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<b>CAKE</b></div>
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<ul>
<li>Pre-heat oven to 325 degrees</li>
<li>Throughly grease a 10-9nch Bundt pan with shortening (Crisco) and lightly flour it</li>
</ul>
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2 cups sugar</div>
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3 large eggs</div>
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1 1/2 cup vegetable oil</div>
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1/2 cup orange juice, fresh possible</div>
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3 cups flour</div>
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1/2 teaspoon salt</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon ground cinnamon</div>
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1 teaspoon vanilla</div>
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1 cup walnuts, finely chopped (I like to toast them)</div>
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2 1/2 cups peeled, cored, finely diced apple (about 4 medium apples)</div>
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<ul>
<li>Sift together the flour, salt baking soda and cinnamon, set aside.</li>
<li>In the bowl of a stand mixer, beat the sugar, eggs, and oil until smooth.</li>
<li>Add the orange juice and vanilla, mix well.</li>
<li>Add the dry ingredients.</li>
<li>Stir in the walnuts and apples until blended.</li>
<li>Pour the batter into the pan.</li>
<li>Bake 1 hour 30 minutes.</li>
<li>Remove the cake from the oven, let it cool in the pan on a rack, 15 minutes, then turn out onto a cake plate.</li>
</ul>
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<b>GLAZE</b></div>
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<div>
6 Tablespoons butter</div>
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1/4 cup sugar</div>
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1/4 teaspoon baking soda</div>
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1/3 cup buttermilk</div>
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<ul>
<li>Combine the butter, sugar, baking soda, and buttermilk in a large saucepan and bring to a boil. Boil 5-10 minutes, until it thickens slightly and begins to turn light brown. </li>
<li>Take off the heat.</li>
<li>Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake.</li>
<li>Let the cake set and cool before serving. </li>
<li>Store in an airtight cake carrier in the refrigerator for up to 2 weeks!</li>
</ul>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-9111109974428195992013-10-12T16:37:00.000-06:002014-10-24T10:31:16.558-06:00QUICK BEEF BARLEY SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtu_1hT0asBsJkPh_5IWYM9GeP-zKfw0fLQCbR-Mw3mpvLT7rBNyG2WDeCbIrYOgsccMCJUQQEqavqjaFlp8eAS327Vsi2hHkM1xJkB6vMPxpyx9i-4cCdD5lzq2k9-gjq4f4tIodHYDJO/s1600/P1030450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtu_1hT0asBsJkPh_5IWYM9GeP-zKfw0fLQCbR-Mw3mpvLT7rBNyG2WDeCbIrYOgsccMCJUQQEqavqjaFlp8eAS327Vsi2hHkM1xJkB6vMPxpyx9i-4cCdD5lzq2k9-gjq4f4tIodHYDJO/s640/P1030450.JPG" height="486" width="640" /></a></div>
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<b>QUICK BEEF BARLEY SOUP MADE WITH LEFT OVER POT ROAST</b></div>
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This soup is "company good" serve with crusty bread; AUTUMN BOUNTY SALAD (see recipe on this blog) and a good red wine!<br />
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The recipe makes 4, approximately 1 1/2 cup servings. I double it as it freezes well.<br />
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left over pot roast, chopped, and about a cup of left over broth<br />
1 Tablespoon Olive oil or vegetable oil<br />
A medium onion, chopped<br />
A couple of stalks of celery, sliced<br />
A large carrot, sliced<br />
2 Tablespoons tomato paste<br />
1 teaspoon dried thyme<br />
I like to add a little basil and a bay leaf too<br />
3/4 cup of quick - cooking barley<br />
4 cups reduced-sodium beef broth<br />
1/4 teaspoon salt or garlic salt or to taste<br />
1-2 teaspoons red-wine vinegar (optional)<br />
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<ul>
<li>Heat a Dutch oven over medium heat.</li>
<li>Add the oil to the pan </li>
<li>Add the vegetables</li>
<li>Saute until vegetables are softened</li>
<li>Add the tomato paste and thyme and/or other seasonings</li>
<li>Add your left over broth plus the additional broth</li>
<li>Stir in the barley </li>
<li>Bring to a simmer.</li>
<li>Reduce heat to maintain a simmer;</li>
<li>Cook until barley is tender, about 15 minutes</li>
<li>Just before serving, add the vinegar, if using</li>
</ul>
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<b>COOKS NOTES: </b>To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. If leftovers get too thick in the fridge, add a little broth when you reheat it.<br />
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No leftovers? Use 8 ounces of sirloin steak, trimmed and cut into bite-size pieces.<br />
Season with a little pepper. and brown in the soup pot. Transfer to a bowl and set aside.<br />
Proceed with the recipe.<br />
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<a href="https://sites.google.com/site/highcountryprintablerecipes/home/beef-barley-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT</a><br />
<br />Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-86779052211028829042013-10-06T14:34:00.001-06:002013-10-07T08:20:07.261-06:00<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">SAUSAGE STUFFED ZUCCHINI</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihK0-hvj6eR8RfO4yPfQBya6BEb7tfLtGRJ_Rbs6R3Gir1AJNgS9kiKgoO46jenr6HnnhDhPYwUPTlxHiFItn4m-51t4WJbb20Is7pizBjk6Lx_XtkYObUbbbHv3JAhDg1V3fx1GC3Zfih/s1600/P1030367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihK0-hvj6eR8RfO4yPfQBya6BEb7tfLtGRJ_Rbs6R3Gir1AJNgS9kiKgoO46jenr6HnnhDhPYwUPTlxHiFItn4m-51t4WJbb20Is7pizBjk6Lx_XtkYObUbbbHv3JAhDg1V3fx1GC3Zfih/s640/P1030367.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I adapted this recipe from the September 2013 issue of Martha Stewart LIVING magazine. My husband ate one large and half of another for dinner...the next day he declared he doesn't like squash...scraped the filling out, warmed it up in the microwave and said it made a great sandwich!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/sausage-stuffed-zucchini?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT RECIPE</a></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Martha says these can be assembled a day ahead and refrigerated. Remove 30 minutes before baking.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon extra-virgin olive oil, plus more for baking dish</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 medium zucchini, halved lengthwise (about 2 pounds)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound Italian sausage, however you like it, spicy or sweet - casing removed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small onion, coarsely chopped (about one cup)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cloves garlic, minced </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup coarse FRESH breadcrumbs</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons FRESHLY GRATED lemon zest, plus 1 TbL lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">About 3/4 cup grated Parmesan cheese, plus some shavings for garnish </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large egg</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drizzle a large baking dish with oil.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Scrape seeds and soft flesh from zucchini and reserve 1/2 cup.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place zucchini, cut side up in the baking dish</span></li>
</ul>
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat oil in a large skillet over medium-high heat; add sausage and onion. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook breaking up the sausage; until sausage in browed and onion is soft, about 5 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove from heat</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir in remaining ingredients</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Divide mixture evenly among zucchini.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake until filling is firm and zucchini is tender and wrinkled around the edges, 35-45 minutes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Garnish with Parmesan shavings if desired.</span></li>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-57267099787059157822013-10-05T13:20:00.000-06:002013-10-06T14:05:26.402-06:00CANDY CORN COOKIES<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQh_uMTWuz8qDMeyVt4JWKib70mj0PhFqQZcSA3Rm76KmU0eZVugBgJEHgXU5G-gmf0MD3b4pFO_FhdcVLZw0ICr9kyQySHvt9X-fnZyF3JIBO35A92NqjJYXPA34slcsmUDuecENzFeN/s1600/DSC00020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQh_uMTWuz8qDMeyVt4JWKib70mj0PhFqQZcSA3Rm76KmU0eZVugBgJEHgXU5G-gmf0MD3b4pFO_FhdcVLZw0ICr9kyQySHvt9X-fnZyF3JIBO35A92NqjJYXPA34slcsmUDuecENzFeN/s400/DSC00020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>CANDY CORN COOKIES</b></span></td></tr>
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<a href="https://sites.google.com/site/highcountryprintablerecipes/candy-corn-cookies-5?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT RECIPE</a><br />
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You will need Yellow and Orange gel or paste food coloring.<br />
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In the bowl of a stand mixer, cream:<br />
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<ul>
<li>1 1/2 cups unsalted butter, softened</li>
<li>1 1/2 cups sugar</li>
</ul>
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ADD:</div>
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<ul>
<li>1/2 teaspoon vanilla</li>
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COMBINE in another bowl then add to the creamed mixture:</div>
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<li>3 cups flour</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
</ul>
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<b>FOR A LARGE COOKIE (as in photo above)</b></div>
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<b>Pre-heat oven to 350 degrees. Place oven rack in middle position.</b></div>
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Divide the dough in half. Tint one portion yellow. </div>
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Divide the remaining dough into 1/3 and 2/3 portions. </div>
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Tint the larger portion orange. Leave the smaller portion white. </div>
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On a piece of wax or parchment paper, shape each portion into an 8" long logs. </div>
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Stack the logs with the yellow on the bottom; followed by orange and topped with white. </div>
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Flatten into a candy corn or triangle shape. Wrap. Refrigerate at least 4 hours and preferably overnight. Or speed up the process by freezing for 30-45 minutes. </div>
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Slice into 1/4-inch slices and place 2 inches apart on a parchment lined baking sheet. Bake 10-12 minutes or until set, not browned. Let sit on the pan for a couple of minutes before removing to a rack to cool.</div>
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<b>FOR A SMALL COOKIE:</b></div>
Divide the dough in thirds. Tint one portion Yellow and one portion Orange. I use gel coloring from Wilton. Leave one third white. Add coloring sparingly until the desired color is reached. You can always go darker; you can't make it lighter if you add too much. </div>
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Line a loaf pan with foil, parchment paper or wax paper. Press the white dough into the bottom of the pan; then the orange followed by the yellow.</div>
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<b><span class="Apple-style-span" style="font-weight: normal;">Refrigerate at least 4 hours and preferably overnight. Or speed up the process by freezing for 30-45 minutes.</span><span class="Apple-style-span" style="font-weight: normal;"> </span></b></div>
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To cut: Invert the loaf pan and unwrap the dough. Flip it back over and place it on a cutting board. Cut the loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.</div>
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Place one inch apart on a lightly greased cookie sheet. Bake for 7-10 minutes.</div>
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Place cookies straight into a bowl of sugar to coat, if desired. Place on rack to cool.</div>
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<b>COOKS NOTE: </b>Recipe and large cookie method adapted from <b>Taste of Home.com </b></div>
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Small cookie method adapted from <b>Kaitlin in the Kitchen</b> </div>
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I painted an old wooden bowl with chalkboard paint and wrote BOO on it for a fun presentation!</div>
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<br />Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-15858136762837870842013-02-26T10:57:00.000-07:002013-02-26T11:04:43.570-07:00MAPLE-GLAZED PORK ROAST<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gDRjhVQoa_bnSif43kZJoT_x72wFk5NJ0Q0F1K8skiVO2eYhiZDJHxxbHK4tjt24dFHsHtEelOt_6iHlHw1WPAPclGBQ8vRypxqd8QbK9xZ9SFYxqU7kv0G-qpkKx8kpLHDPMHiheA4v/s1600/photo-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gDRjhVQoa_bnSif43kZJoT_x72wFk5NJ0Q0F1K8skiVO2eYhiZDJHxxbHK4tjt24dFHsHtEelOt_6iHlHw1WPAPclGBQ8vRypxqd8QbK9xZ9SFYxqU7kv0G-qpkKx8kpLHDPMHiheA4v/s640/photo-15.jpg" width="640" /></a></div>
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<b> Maple-Glazed Pork Roast</b></div>
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Cooks Illustrated <u>THE NEW BEST RECIPES</u> is one of my "go too" cookbooks for never fail recipes like this one. <br />
I must admit that my eyes tend to glaze over with all the discussion and cooking science, but I have found the recipes to be reliable and the science can be informative.<br />
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<a href="https://sites.google.com/site/highcountryprintablerecipes/home/maple-glazed-pork-loin-roast?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a><br />
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<b>MAPLE-GLAZED PORK ROAST with SMOKED PAPRIKA</b></div>
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This is one of 4 variations of the basic recipe given in the book.</div>
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1/3 cup maple syrup, preferably grade B (I used Grade A maple syrup.) </div>
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1/8 teaspoon ground cinnamon</div>
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pinch of ground cloves</div>
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pinch of cayenne pepper<br />
2 teaspoons smoked paprika</div>
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2 1/2 - 3 pound boneless pork loin roast (see cooks notes)</div>
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3/4 teaspoon salt</div>
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1/2 teaspoon black pepper</div>
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2 teaspoons vegetable oil</div>
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<ul>
<li>Adjust oven rack to the middle position and pre-heat to 325 degrees.</li>
<li>Stir together the maple syrup, cinnamon, cloves, and cayenne </li>
<li>Do not trim the pork of it's thin layer of fat</li>
<li>Pat the roast dry with paper towels</li>
<li>Sprinkle the roast with salt and pepper</li>
<li>Coat the bottom of a heavy bottom, oven safe, 10 inch skillet with the 2 teaspoons oil</li>
<li>Heat over medium-high heat until just beginning to smoke</li>
<li>Place the roast fat-side down in the skillet and cook until well browned on all sides, about 3 minutes per side.</li>
<li>Transfer the roast to a platter. Reduce the heat to medium and pour off the fat from the skillet</li>
<li>Add the syrup mixture and cook about 30 seconds</li>
<li>Off heat, return the roast to the skillet and roll to coat with the glaze on all sides</li>
<li>Transfer the skillet to the oven and roast until the center of the roast registers about 145 on an instant-read thermometer, 45 - 60 minutes</li>
<li>Roll the roast to coat with glaze twice during the roasting time</li>
<li>Transfer the roast to a carving board; set the skillet aside to cool slightly and thicken the glaze, about 5 minutes</li>
<li>The center of the roast should register 150 - 165 degrees after standing</li>
<li>I spooned the glaze over the roast before I sliced it and drizzled some over the slices </li>
<li>Cut into 1/4 inch slices; serve immediately</li>
</ul>
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<b>COOKS NOTES: </b>The recipe suggests that you tie the roast with 5 pieces of cooking twine. I didn't tie my roast.<br />
If you don't have a oven proof skillet, you can wrap the handle with a couple of layers of aluminum foil to protect it.<br />
I used my mandoline to thinly slice the left over roast for a delicious sandwiches that we ate cold and it also made delicious bar-b-que pork sandwiches. I blended the remaining glaze with bar-be-que sauce and topped the pork with Billie's Slaw!</div>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-49297655876293422232013-02-25T15:06:00.001-07:002013-10-06T14:57:29.090-06:00OLD FASHIONED SOUR CREAM DROP<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ54u2vq8ZLYpHXDIi1WwQFWbj3EOYVZnUDg-cbcuGl_As8TuqvW4sp_mhrpfYTwtogDZF5Xk4P1l_XkeTTp6qNU8upSEQpZKJ0IkOiZuUJbDcePjryAMe8faJcfrcvZ2n_EhYWxRPQtr/s1600/photo-10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ54u2vq8ZLYpHXDIi1WwQFWbj3EOYVZnUDg-cbcuGl_As8TuqvW4sp_mhrpfYTwtogDZF5Xk4P1l_XkeTTp6qNU8upSEQpZKJ0IkOiZuUJbDcePjryAMe8faJcfrcvZ2n_EhYWxRPQtr/s640/photo-10.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">SOUR CREAM DROPS DRESSED UP FOR VALENTINES DAY<br /><br />This irresistible cookie is like eating the best vanilla ice cream and white cake in a cookie, especially when eaten out of the freezer, which I've been known to do!</span><br />
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<a href="https://sites.google.com/site/highcountryprintablerecipes/sour-cream-drop-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT RECIPE</a></div>
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<span class="Apple-style-span" style="font-size: small;"> <b>Billie Fehn's Famous Sour Cream Drop Cookies</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 cup each softened butter and shortening</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 1/2 cup sugar</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 eggs</span></div>
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1 cup sour cream</div>
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1 teaspoon vanilla</div>
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2 3/4 cups AP flour</div>
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1/2 teaspoon each baking soda; baking powder and salt</div>
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<ul>
<li>Combine dry ingredients</li>
<li>Cream the shortening, butter and sugar beating for several minutes or until light and fluffy</li>
<li>Add eggs; beating until just mixed</li>
<li>Gently stir in the sour cream and vanilla</li>
<li>Add dry ingredients; </li>
<li>Chill 1 hour</li>
<li>Drop on parchment lined cookie sheet; I use a #40 cookie scoop for a 3" cookie</li>
<li>Bake 400 degrees for 10 - 12 minutes or until just golden on the bottom</li>
<li>Cool on wire rack</li>
<li>Frost</li>
</ul>
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<b>FROSTING</b><br />
3 cups sifted powdered sugar<br />
3 T cream<br />
1/3 cup soft butter<br />
1 1/2 teaspoon vanilla<br />
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<ul>
<li>Combine ingredients to form a spreadable frosting</li>
<li>Let dry before stacking between sheets of parchment or wax paper</li>
<li>Store covered or freeze</li>
</ul>
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<br />Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-64946930641384497632012-03-17T08:53:00.000-06:002013-10-06T14:51:51.835-06:00ORANGE AND RED ONION SALAD with CUMIN DRESSING<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b><a href="https://sites.google.com/site/highcountryprintablerecipes/orange-and-red-onion-salad-w-cummin-dressing?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT RECIPE</a></b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>FOR THE DRESSING:</b><br />
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4 Tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2 Tablespoons red wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 Tablespoon orange juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2 teaspoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/4 teaspoon ground cumin</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/4 teaspoon cayenne pepper or to taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">salt to taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>COOKS NOTE: </b>Don't forget to consider the saltiness of the olives when you are "salting the dressing".</span><br />
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Combine ingredients in a small bowl. Set aside.</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Oranges, approximately 2 slices per serving</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 Red Onion<br />
Salad Greens, I like to use Spring Greens and a little Romain<br />
Kalmata Olives, seeded and quartered or Black Olives</span><br />
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<li><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">PREPARE THE ONION - Think you don't like raw onion, try this.</span></b></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Peel and slice the onion in half lengthwise, then across into thin slices. Place the slices in a bowl and cover with ice water. Soak for at least 15 minutes. Drain and pat dry with paper towel. Chill.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Soaking the onion removes the stinging bite of the onion and mellows out the taste. The sulphur compounds that cause your eyes to burn and give that sharp taste are water soluble and wash away leaving sweet, crunchy onion slices.</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>PREPARE THE ORANGES</b></span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">With a sharp knife, remove the skin and all the white membrane that you can from the oranges. Cut crosswise into 1/4-inch thick slices.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>PRESENTATION: </b>You can serve this on a platter for a buffet presentation or plate individual servings. Toss the greens with some dressing, put on the platter or plates. Top with oranges, onion and sprinkle with the olives and drizzle on a little more dressing.</span></div>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-11355201977146596032012-03-16T13:35:00.000-06:002013-10-10T13:26:56.132-06:00PAUL SHIPLEY'S EGG SALAD<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I came across this recipe while searching in <u>The Book Club Cookbook</u>, not for something to eat, but for a good read. I was instantly hungry for Egg Salad!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Paul Shipley is a member of the Blytheville, Arkansas book club and brought his famous Egg Salad when the club discussed the book <u>Tuesdays with Morrie</u> by Mitch Albom. In the book Morrie and Mitch had long discussions about the meaning of life over Egg Salad sandwiches at the Brandeis cafeteria.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sometimes the simplest things are such a comfort. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/paul-shipley-s-egg-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT RECIPE</a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12 hard cooked eggs, peeled and chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tablespoons finely chopped onion</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 small sweet pickles, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tablespoon pickle juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6-10 pimento-stuffed green olives, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 - 8 Tablespoons Hellmans Mayonaise</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix eggs, onion, pickle and pickle juice.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add mayo and olive to taste</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chill</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve on crackers or as a sandwich or stuffed in celery</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes 4 cups</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>COOKS NOTE:</b> I halved the recipe for the two of us.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Want to know more about <u>The Book Club Cookbook:</u> <u>Recipes and Food for Thought from Your Book Club's Favorite Books and Authors </u>by Judy Gelman and Vicki Levy Krupp </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Check out their web site: http://www.bookclubcookbook.com</span></div>
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</span>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-20092356432556246662012-03-14T16:18:00.002-06:002012-03-14T16:25:26.722-06:00NUTTER BUTTER COOKIES<div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqd2qP6QMHd00Shc91w1x6cflYrArQsYjXY9vc1KudygDDVELiRF4AyHYb7nCiNnGidO5qK_gZl8xG2R_lljk_bcyBcStfw6bhm98XCJ8uH_EZnkiTM1vXjOhaSVJEBHg70s2m5XVBGVbt/s640/P1020203.JPG" width="640" /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">PEANUT BUTTER TOASTED OATMEAL CHOCOLATE CHIP COOKIES</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adapted from Martha Stewart magazine's </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cookie of the Month called Nutty Butters. I threw in a half a package of mini-chocolate chips and came up with a cookie that my husband actually said "yummm these are good"! Usually, if I bake anything BUT chocolate chip cookies, I get "they are okay, but they aren't chocolate chip cookies". </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/nutter-butter-cookies-1?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 sticks unsalted butter, softened</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup old-fashioned oats</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup plus 2 Tablespoons AP flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large egg</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup peanut butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup peanuts, chopped (I used party nuts w/o skin)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I added a half 12 ounce package of mini-chocolate chips, just because that's what I had on hand, my taste tester thought there could be more chocolate chips...suit yourself.</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Melt 1/2 stick butter in a saute pan over medium heat. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add oats and cook, stirring, until toasted, 5-7 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread oats on a parchment-lined baking sheet; let cool.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pre-heat oven to 350 degrees</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whisk together flour, baking soda, and salt.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beat together remaining stick butter and the sugars until pale and fluffy</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add egg, and beat until combined</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add peanut butter, and beat on medium speed until well combined</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add oat mixture, chocolate chips and chopped nuts and beat until combined</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Scoop dough (using a medium scoop, about 2 Tablespoons) on to a parchment lined baking sheet</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake until golden, 12-15 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let cool completely on the baking sheet.</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>COOKS NOTE:</b> I used less salt, about a quarter teaspoon, due to the saltiness of the peanuts.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-62865015474006895232012-03-12T09:11:00.002-06:002013-10-06T14:12:43.841-06:00MEXICAN CHOCOLATE CAKE - MOCHA FROSTING<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMJ-eMDFkrSe3kt6vLnfqwWH4BiJHF1Au01ZVFnbHtH6R7xaRz81dn06RmgFzyco6wRlwJ74OTUDHj6wSGCbeGfnxVOhigfxzblLetY75YAqc2hdMh227R92H7DoYQmyk_cAHc-W86Pav/s1600/P1030402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMJ-eMDFkrSe3kt6vLnfqwWH4BiJHF1Au01ZVFnbHtH6R7xaRz81dn06RmgFzyco6wRlwJ74OTUDHj6wSGCbeGfnxVOhigfxzblLetY75YAqc2hdMh227R92H7DoYQmyk_cAHc-W86Pav/s640/P1030402.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step-son and Grandson LOVED this cake and expect it when they visit. The first time I served it, I learned that Chocolate Cake wasn't their first choice until they politely ate this one. Requested by grandpa when his boys came to celebrate his 70th birthday 8/2013.</span></div>
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<span class="Apple-style-span" style="color: #990000; font-family: Verdana, sans-serif;"><b><a href="https://sites.google.com/site/highcountryprintablerecipes/mexican-chocolate-cake">PRINTABLE RECIPE</a></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbDrewU79kUmHvvIHJqX3DtCwTI9bg_jde3HWQBatd5UfcTyho0q9ZppQgGSdzH1Npj4n7RghGXizHjbFJVyv-eEsFU41EPdRl3UOhj2fObBqq_AXBFo7KvhrBkYoUJkd0GRi4IzQpqTg/s1600/DSC00022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></a></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups sugar</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups flour</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons cinnamon </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1teaspoon baking soda</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups buttermilk</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup cocoa powder</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large eggs, beaten</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoons vanilla</span></div>
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pre-heat oven to 350 degrees. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Butter 2 9-inch round cake pans</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Line with parchment; butter parchment </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">and dust it with cocoa powder </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Or if you prefer, use a 9x13 baking pan using the same pan preparation. Using cocoa to dust the pan makes for a more attractive presentation when served.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Combine sugar, flour, ground cinnamon, baking soda and salt in a large bowl.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whisk buttermilk, butter and cocoa in a large heavy saucepan over medium heat until butter melts.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour buttermilk mixture over flour mixture and stir to combine. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beat in eggs and vanilla. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour into pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake 40 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cool 10 minutes in the pan on a rack.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Loosen edges by running a knife around the edge of the pan and turn the cake out on to a rack and cool completely.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Frost with Mocha Frosting</span></li>
</ul>
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<span class="Apple-style-span" style="color: #990000; font-family: Verdana, sans-serif;"><b>MOCHA FROSTING</b></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter </span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup cocoa powder</span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 tablespoons buttermilk</span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoons instant expresso powder</span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoon vanilla</span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon cinnamon</span></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound or 4 cups powdered sugar</span></div>
</div>
<div>
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sift powdered sugar into a large bowl</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Melt butter in medium saucepan over medium heat. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add cocoa, buttermilk, espresso, vanilla and cinnamon.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove from heat.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour hot cocoa mixture over powdered sugar.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Using an electric mixer beat until smooth.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Use immediately</span></li>
</ul>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">OPTIONAL: Lightly toast 2 cups chopped pecans. Cool. Pres on to top and sides of the cake.</span></div>
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<span class="Apple-style-span" style="color: #cc0000; font-family: Verdana, sans-serif;">COOKS NOTE: It has been reported that Cocoa has nearly twice the antioxidants of red wine and 3x's more than green tea!</span></div>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-36689331727837268372012-03-12T09:05:00.001-06:002012-03-12T09:28:35.210-06:00PHEASANT RAGOUT<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #990000;"><br />
</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GYNno7C0YiYPSetTas8-Jo2eHCnd0eV7QglDwYEc82H25ogqOglRKdnDgNoeLOri3HXG3Ojy8lLk2mVqFJ_rmogKjPKFXKSSzx2-O1KgvjC5exiStbB493YfGKgcoYWzrb9Ag93HtEfn/s1600/DSC00022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GYNno7C0YiYPSetTas8-Jo2eHCnd0eV7QglDwYEc82H25ogqOglRKdnDgNoeLOri3HXG3Ojy8lLk2mVqFJ_rmogKjPKFXKSSzx2-O1KgvjC5exiStbB493YfGKgcoYWzrb9Ag93HtEfn/s320/DSC00022.JPG" width="240" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #990000;"><br />
</span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #990000;"><a href="https://sites.google.com/site/highcountryprintablerecipes/pheasant-ragout-1?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE RECIPE</a></span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #990000;"><br />
</span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I adapted this from a Better Homes and Gardens recipe for Chicken and Duck Hunter Stew</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used 3 pheasants, cut up, that had been lightly brined</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup olive oil</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cups assorted sliced fresh mushrooms, such as cremini, shiitake and/or button </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 medium onions, diced</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cloves garlic, minced</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 28 ounce can crushed tomatoes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium green peppers, large dice</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups Marsala or beef broth</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 6 ounce can tomato paste</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup pitted kalamata olives and/or green olives</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons balsalmic vinegar</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon ground black pepper</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup snipped fresh oregano or 1 tablespoon dried</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons snipped fresh rosemary or 1 teaspoon dried</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Noodles, Rice, Couscous, Mashed Potatoes or Polenta for serving</span></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pre-heat oven to 325 degrees</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large bowl, combine tomatoes, green pepper, Marsala, tomato paste, olives, vinegar, salt and black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat the olive oil in a 6-quart Dutch oven cook pheasant, a few pieces at a time, in hot oil about 15 minutes or until lightly browned, turning to brown both sides. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove the pheasant. Reserve drippings in the Dutch oven.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add mushrooms, onions, and garlic to drippings in pot. Cook and stir about 5 minutes or until vegetables are just tender. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Return pheasant to the pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour tomato mixture over the pheasant in the pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring to boiling.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover and place in the oven for approximately 2 hours or until pheasant is tender.</span></li>
</ul>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-55745588850993365622012-03-12T08:58:00.003-06:002013-10-12T16:15:31.737-06:00AUTUMN BOUNTY SALAD<div style="line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
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<span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif;">Traditionally served at our annual Wing Shooters Thanksgiving Dinner</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
<span class="Apple-style-span" style="color: #990000;"><a href="https://sites.google.com/site/highcountryprintablerecipes/autumn-bounty-salad-1" style="-webkit-transition-delay: initial; -webkit-transition-duration: 0.3s; -webkit-transition-property: color; -webkit-transition-timing-function: initial; color: #b81a00; display: inline; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">PRINTABLE RECIPE</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Without mentioning names, one of our guests "licked his plate"! </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 Servings</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adapted from a recipe I found on NPR showcasing Oregon's culinary gems.<br />
</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Begin by chilling your salad plates.<br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">FOR THE MAPLE BACON VINAIGRETTE</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup apple cider vinegar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons bacon drippings</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon maple syrup</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon Dijon mustard</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon ground black pepper</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 ounces bacon, cooked until crisp, drained and crumbled</span></div>
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<ul style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 2em; padding-right: 0px; padding-top: 0px;">
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix everything together in a blender, including the bacon, and process until nearly smooth. </span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Store in refrigerator; warm before serving.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVNfHrXQ0uiz2N0EgByuYnXCfFDkXoTKKGt6RCFbh6VorGIWM6e6AIRLnmipdNgfxGQqmiCbsoBXbKxrqVZBHFGBhiDuufgHeti3CPmxAN3DTsw7ldnHhhm_3V-9gE0joXqVKYxAMe4W9/s1600/DSC00039.JPG" imageanchor="1" style="-webkit-transition-delay: initial; -webkit-transition-duration: 0.3s; -webkit-transition-property: color; -webkit-transition-timing-function: initial; clear: right; color: #b81a00; display: inline; margin-bottom: 1em; margin-left: auto; margin-right: auto; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVNfHrXQ0uiz2N0EgByuYnXCfFDkXoTKKGt6RCFbh6VorGIWM6e6AIRLnmipdNgfxGQqmiCbsoBXbKxrqVZBHFGBhiDuufgHeti3CPmxAN3DTsw7ldnHhhm_3V-9gE0joXqVKYxAMe4W9/s320/DSC00039.JPG" style="-webkit-border-image: url(data:image/png; background-color: white; border-bottom-style: none; border-bottom-width: 9px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 9px; border-right-style: none; border-right-width: 9px; border-top-style: none; border-top-width: 9px; border-width: initial; border-width: initial; box-sizing: border-box; display: inline-block; height: auto; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 10px; max-width: 100%; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">FOR THE SALAD </span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cups mesclun greens</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cups Romain</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 ripe Bartlett pears or Gala apples</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 ounces good quality Blue Cheese, crumbled</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(being an Iowa girl I like Maytag when I can get it)<br />
1/4 cup Craisins<br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">FOR THE CANDIED HAZELNUTS</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used pecans because that's what I had on hand.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup whole pecans or hazelnuts, skinned<br />
1 tablespoon maple syrup<br />
1 tablespoon water</span><br />
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 2em; padding-right: 0px; padding-top: 0px;">
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix ingredients together well. </span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour onto greased sheet pan and bake at 350 degrees until toasted, about 12 minutes, until liquid becomes sticky and starts coating nuts. </span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Upon removing, stir nuts to fully coat. Coating will harden when nuts cool. </span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe says to chop nuts coarsely, I left the pecans whole.</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These can be made ahead and stored in an air tight container OR in a pinch, you can purchase a package of seasoned nuts in the produce section of your supermarket.<br />
I love it when our guest feel like they can come in the kitchen and take a sample, these nuts were out on the counter and almost disappeared before I could get them in the salad!<br />
</span><br />
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 2em; padding-right: 0px; padding-top: 0px;">
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Toss the greens with desired amount of the warm bacon-maple vinaigrette in a large bowl. </span></li>
</ul>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Distribute the greens on chilled salad plates. Top with pears, nuts, Craisins and cheese.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>COOKS NOTES: </b>You can make a quick version of this tasty salad like this:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On a large platter, combine the lettuce, just Romain, chopped; 2 medium pears or apples, chopped; 1 cup dried cranberries; 1 cup chopped pecans, toasted if you have time or purchased candied nuts of any flavor of your choice; 8 slices of crisp-cooked bacon, crumbled; 4-6 ounces of Blue or Feta cheese, crumbled; Drizzle generously with poppy seed dressing, like T.Marzetti or Annie's; followed by Balsamic Vinaigrette, like Newman's Own, using about a cup of dressing or to your liking</span><ul style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 2em; padding-right: 0px; padding-top: 0px;">
</ul>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-84259479782222319012012-03-12T08:36:00.001-06:002013-10-06T14:17:46.331-06:00CRUSTY CHEESY CORN BREAD<div style="font: normal normal normal 13px/normal 'Trebuchet MS'; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span class="Apple-style-span" style="color: #444444; font-size: medium; font-weight: bold;"><br />
</span></div>
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: #444444;"><br />
I use my mother's cast iron skillet to make this hearty, flavorful corn bread recipe from Better Homes and Gardens magazine.</span></span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span></span>
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: #444444;"><a href="https://sites.google.com/site/highcountryprintablerecipes/cheesy-crusty-corn-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT RECIPE</a></span></span></span></div>
<div style="font: normal normal normal 13px/normal 'Trebuchet MS'; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: #444444;"> 1 1/2 cups yellow cornmeal<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon coarse ground pepper<br />
1 cup grated Sharp Ched</span></span></span><span class="Apple-style-span" style="color: #444444; font-size: medium;">dar cheese </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #444444; font-size: medium;">8 ounces of sour cream</span></div>
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<span class="Apple-style-span" style="color: #444444; font-size: medium;">3/4 cup buttermilk</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #444444; font-size: medium;">2 large eggs</span></div>
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<ul>
<li><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">Preheat the oven to 425 degrees. </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">Place 4 Tablespoons of butter, I use unsalted, in a 2 quart baking dish or as I do in a 10" iron skillet </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">Place the baking dish or skillet in the oven for 5-6 minutes to melt the butter. </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">Remove from the oven and set aside.</span></li>
</ul>
<br />
<br />
<ul>
<li><span class="Apple-style-span" style="color: #444444; font-size: medium;">In a mixing bowl combine dry ingredients and cheese. </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-size: medium;">In another bowl combine sour cream, buttermilk, and eggs.</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-size: medium;"> Add the wet mixture to the dry and stir until well combined and glossy. </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-size: medium;">Add the melted butter from the baking dish to the batter and stir to blend.</span></li>
<li><span class="Apple-style-span" style="color: #444444; font-size: medium;">Pour batter into the baking dish. </span></li>
<li><span class="Apple-style-span" style="color: #444444; font-size: medium;">Bake 25-30 minutes. Serve warm.</span></li>
</ul>
<div style="font-family: Courier; font-size: medium; font: normal normal normal 13px/normal 'Trebuchet MS'; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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</div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: #444444;"> Freezes and re-heats well.</span></span></span></div>
<div>
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span></span></div>
</div>
<div>
</div>
Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-72517741294723299412012-03-11T13:04:00.001-06:002012-03-11T13:52:46.461-06:00SPICY STIR-FRIED ORANGE CHICKEN<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf3YFMUL_lPYOnhkvDMxHFnND_XS3mZ9bgxMj8PENwWQeVbCetWMgW6XoCu6QJI0_O-gNhl4UjTAAxScLq-7bwlVtPzZAkv6d9sSEy63aHNTgjWDJIBrT4i2kAadcRvvWYHC89w9rxi0C/s1600/P1020111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf3YFMUL_lPYOnhkvDMxHFnND_XS3mZ9bgxMj8PENwWQeVbCetWMgW6XoCu6QJI0_O-gNhl4UjTAAxScLq-7bwlVtPzZAkv6d9sSEy63aHNTgjWDJIBrT4i2kAadcRvvWYHC89w9rxi0C/s640/P1020111.JPG" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I've been revisiting my mother's 5 year collection of <u><i>The Best of Gourmet </i></u>magazine's annual recipe collection. I discovered this recipe for a tasty stir fry in the 1992 edition.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/spicy-stir-fried-orange-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 2</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons cornstarch </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Tablespoons soy sauce</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup chicken stock</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup fresh orange juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons white-wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon Oriental sesame oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tablespoons vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 whole skinless boneless chicken breast, cut into 1/4-inch-thick slices</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">zest of one orange, in julienne strips if possible</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 garlic clove, minced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon dried hot red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 red bell pepper, cut into thin strips</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup snow peas, trimmed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cooked rice as an accompaniment</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a small bowl stir together the cornstarch, soy sauce, broth, <u>1/4 cup water</u> orange juice, sugar, vinegar and sesame oil</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir fry the chicken for 3 minutes or until it is just cooked through and transfer the chicken to a bowl.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Reduce heat to moderate and in the oil remaining in the skillet, cook the zest, stirring for one minute.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the garlic and the red pepper flakes and cook the mixture, stirring, until the garlic is golden.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the red pepper and the snow peas</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir the soy sauce mixture and add it to the vegetables</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Simmer the mixture stirring for 3 minutes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the chicken, simmer and stir for 2 minutes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve over rice</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-90900043106853623012012-03-11T11:59:00.001-06:002012-03-11T13:57:29.198-06:00WHITE WHOLE WHEAT BISCUITS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubwIYPwA-pctKIhnuuvFPxpK2t4y4lvw8pT8jUOP3gyAsaMa6RmAP3HT8mtcNd83HFwCjMR-8fFgiXhtvoXMU7wporjVR2nZbKt8zDYgzE5vIkuH41ojLhKpzt0FSOlQFIPS6zdzFhGWS/s1600/P1020125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubwIYPwA-pctKIhnuuvFPxpK2t4y4lvw8pT8jUOP3gyAsaMa6RmAP3HT8mtcNd83HFwCjMR-8fFgiXhtvoXMU7wporjVR2nZbKt8zDYgzE5vIkuH41ojLhKpzt0FSOlQFIPS6zdzFhGWS/s640/P1020125.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was very happy with my first experience using White Whole Wheat Flour, especially when I chose to make biscuits where the flour is the whole show!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was one of those spur of the moment things, my husband suggested he would love biscuits with his dinner instead of the cornbread I was planning to make. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was a simple request that would make him happy and I was happy to oblige. I already had my Joy of Cooking cookbook opened to the Quick Bread chapter and my favorite Cornbread recipe so it was a matter of turning a few pages to arrive at my favorite Buttermilk Biscuit recipe. That's when I spied the recipe for Whole Wheat Biscuits. Just the inspiration I needed to open that bag of Gold Medal White Whole Wheat Flour.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My adaptation of Whole Wheat Biscuits from <u>Joy of Cooking 75th Anniversary Edition</u></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/white-whole-wheat-biscuits?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes about a dozen 2" biscuits.</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pre-heat the oven to 400 degrees. </span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whisk together thoroughly in a bowl:</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup white whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup all-purpose flour (I used unbleached)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons baking powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 teaspoon salt</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cut with a pastry blender or 2 knives until the consistency of fine crumbs:</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup (5 1/3 Tablespoons) butter or shortening (I used an equal amount of both)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><ul><li>Make a well in the center. Add all at once</li>
</ul></span><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup buttermilk or sour cream (I used buttermilk)</span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir just until the dough comes away from the sides of the bowl. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Turn the dough out onto a lightly floured board.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kneed gently and quickly to coat with flour.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I pat the dough gently into a roughly square shape about 3/4 inch thick.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As you can see my biscuits are square and rectangular. I like the square shape because it results in fewer scraps and more biscuits. We love the crispy little bits left from trimming the sides of the dough to make a nicely shaped square or rectangular biscuit. I use a chefs knife and dip it in flour after each cut. </span></li>
</ul><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-63250988474989010062012-03-11T11:43:00.004-06:002012-03-11T14:00:18.425-06:00SOUTHWESTERN BLACK BEAN LASAGNA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg271GFQ3xjNtTa4CDQF8fUbMmIn6vwTzt95SiSfaLotxQhDYgss0ksGtk9vqf9Ze_nE4U7CcopehnSuLMwOpJoh-wcnP6017lpDfv0aOUs-9G8Y-g4qYz3dGcu1va_mAvVJkOCdiZd0fUD/s1600/P1020127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg271GFQ3xjNtTa4CDQF8fUbMmIn6vwTzt95SiSfaLotxQhDYgss0ksGtk9vqf9Ze_nE4U7CcopehnSuLMwOpJoh-wcnP6017lpDfv0aOUs-9G8Y-g4qYz3dGcu1va_mAvVJkOCdiZd0fUD/s640/P1020127.JPG" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I did not hear the usual "where's the meat" comment when I served this flavorful, hearty casserole. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adapted from Woman's Day magazine.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/southwestern-black-bean-lasagna?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tablespoons vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 jalapenos, seeded if desired and finely chopped </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 red bell pepper, cut into 1/4 inch pieces</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cloves garlic, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 15 oz can black beans, drained and rinsed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup corn kernels, thawed if frozen, drained if canned</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons chili powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tablespoons fresh lime juice, plus wedges for serving</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup fresh cilantro, chopped, plus more for serving</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 10 oz can red enchilada sauce (about 1 cup)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">9 small corn tortillas</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 oz Muenster or Jack cheese, shredded (about 1 1/2 cups)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sour Cream, hot sauce and Salsa for serving if desired</span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pre-heat oven to 425 degrees.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat 2 Tablespoons vegetable oil in a large skillet over medium heat.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the onion and cook, covered, stirring occasionally, for 5 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the jalapenos, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6-8 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir in the beans, corn and chili powder and cook for 2 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir in the lime juice and cilantro.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lightly grease or spray </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">an 8'inch square or 1 1/2 quart baking dish</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread 1/4 cup enchilada sauce on the bottom of the dish</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top with 3 tortillas, tearing them to fit as necessary.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread about 1/4 cup of the remaining enchilada sauce over the top</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top with a third of the bean mixture and 1/2 cup cheese</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Repeat twice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake until the lasagna is heated through and the top is beginning to brown, 12 - 15 minutes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let stand 15 minutes before serving</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve with cilantro, lime wedges, sour cream, hot sauce and salsa</span></li>
</ul>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-64703757425203241192012-01-29T13:11:00.001-07:002012-02-06T13:46:39.411-07:00THE BEST CHOCOLATE PIE . . .EVER<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">This Chocolate Cream Pie will have your sweetie swooning!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJpfLWfxRLUW0y5Xj-u7keXlwWd1tJ7eJOWJNFtd7SB6z99rMAjzAhbvo2Q_tduz1d5ICQhVPU7NC1BE5yQX-dSIbrNNjXw2fnmk01WKKAYLBeNgNMpqioxEK9kKgyX8fQXQBBa-cuyF4/s1600/P1020102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJpfLWfxRLUW0y5Xj-u7keXlwWd1tJ7eJOWJNFtd7SB6z99rMAjzAhbvo2Q_tduz1d5ICQhVPU7NC1BE5yQX-dSIbrNNjXw2fnmk01WKKAYLBeNgNMpqioxEK9kKgyX8fQXQBBa-cuyF4/s640/P1020102.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">It was almost gone before I remembered to take a picture. . .</span></td></tr>
</tbody></table><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I made the pie for Christmas - it's being requested for Valentine's Day! </span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/thebestchocolatepieever/?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">CLICK HERE TO PRINT THIS RECIPE </a></span></div><div style="text-align: left;"><br />
</div></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>CRUST</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prepare your favorite blind baked pie crust for a 9 inch pie. It should have time to cool completely before filling.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>FILLING</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons unsalted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/3 cups semi-sweet chocolate, chopped or a good quality chocolate chip</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2/3 cup granulated sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons cornstarch</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons unsweetened cocoa powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 large egg yolks</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup heavy cream, divided</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups whole milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>OPTIONAL OVER THE TOP ADDITION:</b> 1/2 cup pulverized English Toffee Bits or Heath Bars.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This idea comes from Nora Ephron's Chocolate Cream Pie recipe found in <u>One Big Table</u> by Molly O'Neil.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>DIRECTIONS:</b></span></div><div style="text-align: left;"></div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the chopped chocolate, butter and vanilla extract in a 2 quart mixing bowl; set aside. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of the cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the saucepan over medium heat and gradually whisk in the remaining cream and milk.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whisk until the chocolate is melted and the mixture is smooth.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pass the filling through a strainer into a bowl to remove any lumps. Scrape the underside of the strainer once in a while with a clean spatula to help the process along.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming and chill throughly. A shallow metal bowl will speed the chilling process.</span></li>
</ol><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>TOPPING</b></span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup heavy cream</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup confectioners sugar</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon vanilla extract</span></div></div><div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chill the mixing bowl and beaters while the filling chills.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place heavy cream in the chilled mixing bowl. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whip until the whisk begins to leave tracks in the cream.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the sugar and vanilla and whip until the cream holds a medium peaks.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></li>
</ol><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div style="font-family: Courier; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="text-align: left;"><div style="font-family: Courier; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Optional:</b> Chocolate Curls</span></span></div><div style="font-family: Courier; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You will need 3 ounces of Semi-sweet chocolate and a Tablespoon of shortening if you are going to make the Curls which are much more attractive than my "shavings" done at the last minute with a bar of chocolate.</span></span></div><div style="font-family: Courier;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here is a link to a good "tutorial" for making curls:</span></span></div><div style="font-family: Courier;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">http://tastykitchen.com/blog/2009/12/how-to-make-chocolate-curls/</span></span></div><div style="font-family: Courier;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="font-family: Courier;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>ASSEMBLY</b></span></span></div><div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you are using the pulverized toffee, sprinkle it over the bottom of the crust before adding the filling.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spoon or pipe the whipped cream on top.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chill until ready to serve. The longer it chills the better it will slice.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Just before serving, top with the chocolate curls if using.</span></li>
</ol></div><div style="font-family: Courier;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I adapted this recipe from the King Arthur Flour web site.</span></span></div></div><div style="font-family: Courier;"></div><div style="font-family: Courier;"><ol></ol></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div></div>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-39417474838068004762011-11-17T08:29:00.002-07:002012-03-12T08:27:19.456-06:00HOLIDAY HELPERS - TURKEY DAY<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">You have planned the menu and invited your guests <b>-</b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEwcZhy_ZYzqDxHhqMC68JxIgGBn13NUpRFvsWTBvREh_IGO9YmSqODNseKSq55l64yaxlQoHDpM-Hu_iImpxjDhlMSgC0Udeb8O7I7LY5GhFKigw5LC65mZ7oNpOz_ks3Utot9pbJYM7/s640/DSC00037.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">TREAT YOUR GUESTS TO A BEAUTIFUL TABLE</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/holiday-help---turkey-day?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="font-size: small;">PRINT IT</span></a></span></div></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEwcZhy_ZYzqDxHhqMC68JxIgGBn13NUpRFvsWTBvREh_IGO9YmSqODNseKSq55l64yaxlQoHDpM-Hu_iImpxjDhlMSgC0Udeb8O7I7LY5GhFKigw5LC65mZ7oNpOz_ks3Utot9pbJYM7/s1600/DSC00037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></a></div><ul><li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Start thinking about this a week or so in advance. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Plan your table setting. It doesn't have to be elaborate, but you need to have an idea of what you want it to look like; gather what you need and play around with it. I've been known to make drastic changes from what I thought I wanted to do!</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Inspect your linens. You don't want to discover that five of your eight napkins are stained thirty minutes before your guest arrive. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Don't create a lovely table on a stained/wrinkled or creased tablecloth - take it to the laundry/cleaners ahead of time if you don't want to do it yourself. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Figure out which serving pieces and utensils you will use. I use sticky notes to identify what will go where.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Allow plenty of time to make everything you plan to use sparkle. Polish the silver, wash the crystal etc. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Set the table. If it's a day or so in advance, I cover the table with a sheet - it's dusty at my house.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Getting in the habit of setting the table before you start to prepare any meal, makes meal preparation a lot less hectic.</span></li>
</ul><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">CLEAN OUT THE REFRIGERATOR </span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I am fortunate to have a second refrigerator, a garage, an enclosed porch and cold weather to accommodate my need for additional storage space. If you don't have those options, unload all of the unnecessary items from the fridge (condiments etc.) into coolers to make room for all the items you will prepare ahead of time. Don't forget, to leave space for the turkey! Coolers also come in handy for beverages and fresh fruit and vegetables.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">ABOUT THE TURKEY - LOTS OF CHOICES</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>FRESH TURKEY</b> - Have never been stored at a temperature below 26 degrees. They should be cooked within two days of purchase.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>FROZEN TURKEY</b> - Have been flash frozen - the quality of the meat does not suffer. Many frozen turkeys are labeled self-basting or basted, meaning that they have been injected with oil, juices and seasonings. Follow thawing instructions on the package. A 20-pounder will take four days to thaw; a 16-pounder about three. A thawed turkey will keep about two days in the fridge before cooking. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>NATURAL TURKEY - </b>Have been minimally processed and contain no artificial ingredients or colors.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>FREE-RANGE TURKEY</b> - have been allowed access to the outdoors. Can also be organic.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>ORGANIC TURKEY - </b>have eaten only organic feed, no antibiotics or growth hormones. Can also be Free Range. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> Williams-Sonoma http://www.williams-sonoma.com will be happy to ship you a 12 - 14 pound Free Range/Organic "Willie Bird" turkey for $99.95 plus shipping.</span><br />
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</span></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>KOSHER TURKEY - </b>are prepared under rabbinical supervision and usually salted, which maximizes tenderness. Can also be Free Range and Organic. An Organic Kosher Turkey from Park East Kosher in NY will run you $8.49 a pound http://www.parkeastkosher.com</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>HERITAGE TURKEY - </b>are the "heirloom tomatoes" of the turkey world. Small turkey farmers raise old-fashioned breeds like the Bourbon Red and Jersey Buff. Heritage turkeys bring more flavor to the table, and buying one could help preserve small farms and endangered breeds. However, be prepared to make a generous contribution to this cause. You can find Heritage Turkeys from the Good Shepherd Ranch in Kansas at Dean and DeLuca. http://www.deandeluca.com A 14 pound turkey goes for $125 plus shipping. You might want to order a $65 Apple Pie while your shopping!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>ABOUT BRINING</b> - <b>DO NOT BRINE A SELF BASTING OR KOSHER TURKEY</b>, the meat will turn to mush.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Brining a turkey, soaking in saltwater, causes the muscle fibers to swell and retain moisture, which results in tender meat.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>BRINE YOUR TURKEY ONLY IF: </b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Your turkey will fit in a large stainless steel container that fits in your refrigerator, or you have a place where you can maintain the brine at 40 degrees or just below.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can use a cooler if you use a turkey roasting bag and can maintain the 40 degrees. Monitor regularly and add ice to maintain the temperature.</span></li>
</ul><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>NEVER</b></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> brine the turkey in a garbage bag or container that is not intended for food use.</span><br />
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<ul></ul><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">ABOUT GRAVY</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can make it several days in ahead! </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat the oven to 400 degrees</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place 4 turkey wings (about 4 pounds) in a lightly greased roasting pan, large enough for them to fit in a single layer.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Scatter around the wings:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 large onion, coarsely chopped (2 cups)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 carrots, scrubbed, cut in chunks</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 ribs of celery, cut in chunks</span></li>
</ul><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Roast 1 1/2 hours or until wings are nicely browned.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Put wings and vegetables in a stockpot.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>1 cup of water </b></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">to the roasting pan</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Scrape up the brown bits and add the liquid to the stockpot.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add to the stockpot:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 cups of chicken broth</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon of dried thyme or a 4-6 inch sprig of fresh thyme</span></li>
</ul><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bring to a boil; reduce heat and simmer, uncovered a couple of hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove wings. When cool, pull off skin and meat. Discard skin. Save meat for soup; turkey pot pie; etc.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Strain broth into a storage container. Discard vegetables.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Refrigerate overnight to solidify the fat that will rise to the top.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove the fat.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk until well blended and smooth:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup AP flour (I use Gold Medal WONDRA Quick-mixing flour) </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 - 3/4 cup of the broth you prepared</span></li>
</ul><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a large saucepan, bring the remaining broth to a boil. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk in the flour and broth mixture; lower heat to medium-low, simmer, whisking until the gravy has thickened and there is no floury taste.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour into a storage container and cool.</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">At this point you can store for several days in the refrigerator.</span><br />
<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">ON THE DAY</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat the gravy gently. If you are going to add drippings from your turkey (see below) don't add salt and pepper until you have added the droppings to prevent over salting.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>IF DESIRED: </b>After removing the turkey from the roaster; drain the fat and add a bit of chicken broth or dry white wine to the roaster and scrape up the browned bits. Add to the prepared gravy . Taste and season to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>NOTE: </b>If you are making gravy from the drippings of a brined turkey, be sure to taste before adding salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Check out Kate's recipe for "make ahead" <b>Whisky Cream Gravy</b> here:</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">http://holajalapeno.blogspot.com/2011/11/whiskey-cream-gravy.html</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It's delicious !</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>COORDINATE COOKING TIMES - </b> Read all of the recipes you are planning to prepare and consider those others are bringing that may need oven time; plan accordingly. Prepare as many dishes as you can in advance. Bake pies ahead or ask a guest to bring; bake rolls while the turkey stands, etc.</span></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ufe6Gme3fYAWODOUddxs60zwHa6enbPPtBShPe_kjfkHoiDGoYC1uJiJBajx7epN_WvSn6Dwgv4ToYdAbmBRykoFdMPJR2eGK332IWIHbRhIjL-s0xiQzN47xIA89PKylcG6IOr_DT97/s1600/DSC00008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ufe6Gme3fYAWODOUddxs60zwHa6enbPPtBShPe_kjfkHoiDGoYC1uJiJBajx7epN_WvSn6Dwgv4ToYdAbmBRykoFdMPJR2eGK332IWIHbRhIjL-s0xiQzN47xIA89PKylcG6IOr_DT97/s400/DSC00008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><b>DON'T FORGET THESE GUYS</b></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Replace your usual spoon rest with a slice (or slices) of bread to soak up those yummy drippings. Your dog/s will be very, very thankful! </span><br />
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</span></div>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-242280458857913872011-10-27T15:41:00.002-06:002013-02-15T07:29:27.084-07:00CREAMY TOMATO SOUP - COMFORT IN A BOWL<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtfXF_8OZW4x51RVedfWapPaqCczlQD6rIeucHl6_Sg5MM1W1lYORL46asUL4PF6tDVRJxK3s9YAFOQwyx6zSPohxV4LbDg6ZHEpYRLPbWCvz_q5oYpENM88R1VfEo5XibbPbubJAm1Ot/s1600/DSC00001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtfXF_8OZW4x51RVedfWapPaqCczlQD6rIeucHl6_Sg5MM1W1lYORL46asUL4PF6tDVRJxK3s9YAFOQwyx6zSPohxV4LbDg6ZHEpYRLPbWCvz_q5oYpENM88R1VfEo5XibbPbubJAm1Ot/s640/DSC00001.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THIS SOUP HAS A LOT OF TEXTURE MAKING IT HEARTY AND DELICIOUS</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I adapted this recipe from the King Arthur Flour web site. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">MAKES 8 CUPS <a href="https://sites.google.com/site/highcountryprintablerecipes/creamy-tomato-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 Tablespoons butter</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tablespoon vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup chopped onions (see <a href="http://highcountrycooking.blogspot.com/2011/01/sweet-potato-and-black-bean-stew.html">ONION MATH</a>)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 28-ounce can tomato puree or diced tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon dried thyme</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon dried basil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon black pepper, freshly ground if you have it</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Tablespoons AP flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 can (a scant 2 cups) chicken broth</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 to 3 Tablespoons sugar, to taste (I like 2)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 12-ounce can evaporated milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large saucepan, heat the butter and the vegetable oil over medium heat.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the onion and saute until softened and golden, about 10 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the undrained tomatoes, thyme, basil and black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring the mixture to a simmer and cook for 10 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a small bowl, combine the flour and chicken stock, whisking until smooth.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add this mixture to the vegetables in the pot, stirring constantly.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover and simmer slowly for 25 minutes, stirring occasionally.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you've used diced tomatoes, puree the cooled soup in a blender or food processor or use an immersion blender. If you used tomato puree, there's no need to blend; the onion bits will give the soup a bit of body. Of course you should suit yourself and blend if you don't like bits of onion in your creamy tomato soup.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Return the soup to the stove over low to medium heat.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir in the baking soda (the soup will foam up briefly)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir in the sugar, milk and salt.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat through</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top with toasted Beer Batter Cheese Bread croutons! </span></div>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-12917122408439014002011-10-25T13:20:00.002-06:002013-02-09T14:06:55.534-07:00BEER - BATTER CHEESE BREAD<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I started experimenting with Beer-Batter Bread a few years ago when my husband came home from an elk hunting trip raving about the Beer Bread the camp cook produced from a cast iron Dutch Oven over a camp fire. Although I did not try to reproduce the recipe over a camp fire, after a few experiments, we thought this one, that I a</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">dapted from</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>The Best of America's Test Kitchen 2009</u></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> was a KEEPER.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDQ2zeneyBlUaRJCrBiXdMpbfjfjjIFrUv0Gv9WAobeAz7ZGVk8D4Itl-NvCeSjZ-rs66dufabcxjuE3LVjdQdRX73IWuCG8Y9LqecYQpbL7LD6GVv17QA1yRUklUZ-gSQp2XEFo6wjsv/s1600/P1010902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDQ2zeneyBlUaRJCrBiXdMpbfjfjjIFrUv0Gv9WAobeAz7ZGVk8D4Itl-NvCeSjZ-rs66dufabcxjuE3LVjdQdRX73IWuCG8Y9LqecYQpbL7LD6GVv17QA1yRUklUZ-gSQp2XEFo6wjsv/s640/P1010902.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The perfect accompaniment for Creamy Tomato Soup.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/highcountryprintablerecipes/home/beer-batter-cheese-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 ounces Extra Sharp Cheddar Cheese, 4 ounces shredded and 4 ounces cut into 1/4 inch cubes</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cups unbleached AP flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Tablespoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 teaspoons baking powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoons salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon pepper</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12 ounces beer, room temperature</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 Tablespoons (1/2 stick) unsalted butter, melted</span><br />
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adjust oven rack to the middle position and pre-heat the oven to 375 degrees.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Grease a 9 by 5 inch loaf pan (I use Bakers Joy spray)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Combine the flour, sugar, baking powder, salt, and pepper and all the cheese in a large bowl</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir in the beer and mix until well combined</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour into the prepared loaf pan, spreading it to the corners</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drizzle the melted butter evenly over the top of the batter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake until the loaf is deep golden brown and a tester inserted into the center comes out clean, 45 - 50 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cool the bread in the pan for 5 minutes, then turn it out onto a rack. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cool completely</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>COOKS NOTES: </b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The testers at America's Test Kitchen recommend that a mild American lager like Budweiser work best in this recipe.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When testing for doneness; insert your tester in several places; it may hit a pocket of cheese, which resembles uncooked bater on the tester.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This bread can be kept in an airtight container at room temperature for up to 3 days, however, after the second day the bread is best toasted, and my favorite way to eat it!</span></div>
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Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-54946121231167266002011-10-22T17:22:00.001-06:002013-03-01T10:33:35.751-07:00OATMEAL PANCAKE MIX<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5I-b7qedKM9Rlsz3WTZGK9SDZ95oBmIRR82TcUhN1UzmyWE6ZJfZsAH5ILtpCGunlicVlm6vH4C9NLQI6tBvJTM6eDkivdKJsGNjfa7tv9aiXezDbmdprq7KMfmflLibkYzOR_EEZD1R/s1600/P1010820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5I-b7qedKM9Rlsz3WTZGK9SDZ95oBmIRR82TcUhN1UzmyWE6ZJfZsAH5ILtpCGunlicVlm6vH4C9NLQI6tBvJTM6eDkivdKJsGNjfa7tv9aiXezDbmdprq7KMfmflLibkYzOR_EEZD1R/s320/P1010820.jpg" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This Quaker Oatmeal Cookie Jar is at least 30 years old. It was a promotion I ordered from Quaker Oats for three dollars and 3 Quaker Oatmeal UPC codes when my children were toddlers. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I copied t</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">his Oatmeal Pancake Mix recipe </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">from an unidentified community cookbook. It</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> is a pantry staple at our house, always on hand for our favorite pancake breakfast. </span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It would make a great gift, packaged in an empty Oatmeal carton with the recipe printed out and glued on the carton.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>OATMEAL PANCAKE MIX <a href="https://sites.google.com/site/oatmealpancakemix/?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I mix this in an old, large Tupperware Canister, put the lid on it and turn it and roll it around to mix the ingredients. A Dutch Oven would also work well, the Dutch Oven keeps the flour from flying while you stir and stir and stir!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cups old fashioned oats</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup packed, brown sugar (I use 2/3)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup dry milk </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Tablespoons baking powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tablespoons cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 scant Tablespoon salt (the recipe calls for 5 teaspoons)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon cream of tartar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I add a cup of toasted chopped walnuts</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>To Make Pancakes:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat and oil griddle.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Combine:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Stir in:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups mix</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour about 1/3 cup batter onto hot griddle; bake until bubbles form around the edge of the pancake; flip and continue to bake until firm. Makes 8-10 pancakes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I halve the recipe for the two of us.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>COOKS NOTE: </b>Dry Milk Powder not a staple in your pantry? Leave it out and make the cakes with milk or substitute of your choice such as Soy or Almond Milk.</span><br />
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</b></span>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-83290597752600231812011-10-22T15:45:00.002-06:002012-09-15T07:40:42.346-06:00BAKED OATMEAL<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MHKGLVg3Sirj5EhRNnt1qvtvs7uJDTgWiNdWv4R5PAp40WdpmhF4K7eTqiTxw67ZYxPtrs3liEHZje1EZ_CUBo7961Bb_ua9YwyiWm_n5bp9w1hkaKMeMD_NLRqSXmCLf_CAcaoWQRTb/s1600/P1010817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MHKGLVg3Sirj5EhRNnt1qvtvs7uJDTgWiNdWv4R5PAp40WdpmhF4K7eTqiTxw67ZYxPtrs3liEHZje1EZ_CUBo7961Bb_ua9YwyiWm_n5bp9w1hkaKMeMD_NLRqSXmCLf_CAcaoWQRTb/s400/P1010817.JPG" width="400" /></a></div>
<div style="text-align: center;">
I thank m<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">y friend Diana for introducing me to this wonderful breakfast dish, I think of her every time I make it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEeHWHfQ0Laouv0clUdfhXuBVJT3YVWui95UM5arRv7ASfwaRFER4XAkUlL1Dc8NT1T3X1X89kRqgF8RKapMYZ59ATqQOxb2hd_Qr6QxdDmTTw3YbSlAcuJl93gbvRAcUA68PSG6H8mD2/s1600/P1010823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEeHWHfQ0Laouv0clUdfhXuBVJT3YVWui95UM5arRv7ASfwaRFER4XAkUlL1Dc8NT1T3X1X89kRqgF8RKapMYZ59ATqQOxb2hd_Qr6QxdDmTTw3YbSlAcuJl93gbvRAcUA68PSG6H8mD2/s320/P1010823.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Freeze left overs for a </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">quick breakfast or a snack.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Freeze individually wrapped portions on a cookie sheet until solid; then place in a zip lock freezer bag and store in the freezer. </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To serve: Place unwrapped portion in a bowl; cover ( I use a salad plate) and microwave for about a minute and a half. </span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>BAKED OATMEAL <a href="https://sites.google.com/site/highcountryprintablerecipes/baked-oatmeal?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINT IT</a></b></span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spray or butter an 8-inch baking dish</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large bowl (I use an 8 cup measuring bowl and an immersion blender to combine):</span></li>
</ul>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 1/3 cups milk, it can be any form you like; dairy or non-dairy; soy or almond </span></span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 egg whites or two eggs</span></span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon vegetable oil</span></span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span></span></div>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2/3 cup firmly packed brown sugar or to taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ADD:</span></li>
</ul>
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 3/4 cups old fashioned oats, uncooked</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup dried fruit of your choice such as raisins, Craisins, cherries, apricots or a combination</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup toasted nuts, chopped; your choice, I like walnuts</span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour into the baking dish.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake 55 - 60 minutes or until the center is firm to the touch.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cool slightly before serving.</span></li>
</ul>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I like it with a dollop of yogurt!</span>Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-79540810944008878812011-10-08T16:00:00.000-06:002013-02-08T15:40:46.985-07:00TRICK OR TREATS<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">CANDY CORN AND PEANUTS</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">IS MY</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">MUST HAVE FOR THE HALLOWEEN SEASON</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2BgJ6AMH6n6Ah_xrQ1K6JAZTzZHK_gL7IUzjHheXPOnm42QeK4UFa8zhx1JPCF2DIUMIW-2ovpXnVCuA1Wm6WQ7gv4YJXV2HbCErO1U2hxJ1y5hXRjq-SDnCxKpTxSDykyxoZgI83eKg/s1600/P1010861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2BgJ6AMH6n6Ah_xrQ1K6JAZTzZHK_gL7IUzjHheXPOnm42QeK4UFa8zhx1JPCF2DIUMIW-2ovpXnVCuA1Wm6WQ7gv4YJXV2HbCErO1U2hxJ1y5hXRjq-SDnCxKpTxSDykyxoZgI83eKg/s400/P1010861.jpg" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A LARGE CONTAINER WENT OFF TO TEXAS STATE TO FUEL GRANDSON ALEX'S COLLEGE FRESHMAN BRAIN</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">CANDY CORN COOKIES </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJJef6n4VXOW16Ro4MJ8G5Lqrbk63UJZR680_kb4LBfpj0vvnHv9XoCmoLZCWHV27U3s8z3SVZvOcFLyz_YP402ml5wZI4crpow02sQ6sBgEmqeQ3BAJdpqTJDMwJISf4rZDRyscw4DvL/s1600/DSC00020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJJef6n4VXOW16Ro4MJ8G5Lqrbk63UJZR680_kb4LBfpj0vvnHv9XoCmoLZCWHV27U3s8z3SVZvOcFLyz_YP402ml5wZI4crpow02sQ6sBgEmqeQ3BAJdpqTJDMwJISf4rZDRyscw4DvL/s400/DSC00020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">ALL AGES LOVE THESE</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">CLICK ON THE LINK FOR A </span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://www.tasteofhome.com/Recipes/Candy-Corn-Cookies">PRINTABLE RECIPE COURTESY OF TASTE OF HOME</a></span></div>
Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0tag:blogger.com,1999:blog-6390699432292410786.post-9178308892614738122011-10-08T15:02:00.000-06:002011-10-08T15:24:32.317-06:00CHICKEN IN A POT<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYz-YwseZj0R_C8PRmdxqglwOfZVIRGZrQYIc8U4KjNMWfiYu3Ii7cVCTHTrzOKxjn0sUdgk5JZTxyxZ20V5Hg5hpUocFS38YKnb-yzcpNOiqg0f1I6529jTF5ECxemzxIlCvbgT6Kbpgk/s1600/P1010870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYz-YwseZj0R_C8PRmdxqglwOfZVIRGZrQYIc8U4KjNMWfiYu3Ii7cVCTHTrzOKxjn0sUdgk5JZTxyxZ20V5Hg5hpUocFS38YKnb-yzcpNOiqg0f1I6529jTF5ECxemzxIlCvbgT6Kbpgk/s400/P1010870.JPG" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have a confession to make. Writing this blog makes me anxious! When I'm cooking, I am so excited to share all the things I love, but when it comes time to start typing, well, I get the willies. My procrastination can take many different forms; if I sit down at the computer I can waste a lot of time surfing cooking and knitting sites until I have to get up and meet some other obligation. I've actually found myself scrubbing the bathtub rather than make that first key stroke. And if there is chocolate in the house it won't last long! So now that I've gotten that off my mind maybe it will be easier from now on ?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CHICKEN IN A POT is one of my many favorite "comfort foods." </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> We had the perfect rainy, cool fall weather for it this week and it didn't fail to satisfy.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="https://sites.google.com/site/highcountryprintablerecipes/chicken-in-a-pot?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>PRINT IT</b></a><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 4 - 5 pound whole chicken or the size that fits into your slow cooker or pot</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At least 2 carrots, I love the carrots so I use as many as I can get in the pot, I cut them in 3-4 inch pieces</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">An onion or two, cut in a large dice</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A couple of stalks of celery and one or two with the leaves, cut in 3 inch pieces</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2-3 garlic cloves peeled and slightly smashed. I smack them with the flat blade of a chefs knife to peel them so they are ready to go into the pot in one easy step</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A teaspoon or so of dried Thyme and a sprig of fresh if you have it</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A teaspoon or so of dried Basil</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a two cup measurer pour 1 cup chicken stock and 1 cup of a good quality white wine, I like a Sauvignon Blanc</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salt and Pepper</span><br />
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Season the chicken well with salt and pepper inside and out</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put a few of the vegetables and some of the herbs inside the chicken</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lightly oil the pot or slow cooker crock</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put the chicken in the pot or slow cooker and surround with the vegetables </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sprinkle all liberally with salt and pepper and the herbs</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour the chicken stock/wine around the chicken</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If using a slow cooker, cook on high 6 hours</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If cooking in the oven; preheat to 250 and cook for about the same amount of time, depending on your pot...?</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To serve I like to take the skin off the chicken; cut it in large pieces and put it all in a casserole with some of the juice and serve the remaining juice on the side</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I use pasta bowls and soup spoons so each person can scoop up the flavorful broth with each bite.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mashed potatoes are a popular accompaniment too. </span></li>
</ul>
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<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>COOKS NOTES:</b> If you have any left over, you have a wonderful base for Chicken Noodle Soup or a Pot Pie.</span></div>
Taminiehttp://www.blogger.com/profile/11825292800242840379noreply@blogger.com0