tag:blogger.com,1999:blog-19231283401972235672024-03-13T23:34:27.166-05:00A Pinch of This ... A Smidgen of ThatI grew up watching my mom and sisters cook the most delicious meals while rarely reaching for a cookbook. Their method of cooking was "a pinch of this, a smidgen of that." Most of what I know about cooking, I learned from them. I hope to use this blog to share recipes I've tried and sites I enJOY that enhance our time spent around the table as a family. Pass along anything you see that you enJOY so others may enJOY it, as well.pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-1923128340197223567.post-47300761364529867792015-01-31T19:18:00.001-06:002015-02-01T17:52:52.591-06:00A Pinch of Love, A Smidgen of Joy - An English Tea<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/AVvXsEicDaFfunhRiwuo1ErdiPtrQHfw8BA3GD2dkRApFycJUklNZSiip52YTu7hqaciD__hUwBayiH2dMbUiXA9lL_1rtNzlFcw04QZMM0yYePTkjt0tbFd4Iabx3Ol-V2j97lIraXn1gZY7n03/s1600/Downton+Tea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDaFfunhRiwuo1ErdiPtrQHfw8BA3GD2dkRApFycJUklNZSiip52YTu7hqaciD__hUwBayiH2dMbUiXA9lL_1rtNzlFcw04QZMM0yYePTkjt0tbFd4Iabx3Ol-V2j97lIraXn1gZY7n03/s1600/Downton+Tea.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Downton Abbey</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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One of my absolute favorite television shows is Downton Abbey. The British drama, set in early 1900s England, is currently in its fifth season and airs on PBS at 9 p.m. Sundays. Months before my Mom passed, when the show was in its third season, she and I would watch from our different locations of the country, gushing about the show after each week's airing. We'd drink tea, eat desserts, chat about which upstairs and downstairs characters we liked best, and enjoy together the exciting drama that is Downton Abbey.<br />
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With Downton Abbey now in its fifth season, so much has happened with the storyline of the show, as well as in my life. I like to imagine Momma still watching Downton in Heaven while drinking tea, eating desserts, and having a laugh at the prim-and-proper yet witty Dowager Countess or "Granny" as she's known by the family. <br />
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I adore a cup of hot tea alongside something sweet like a scone with clotted cream and jam or a shortbread cookie. The Republic of Tea actually has its own line of Downton Abbey teas that are lovely to drink while watching the show.<br />
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Although I enjoy a good Republic of Tea variety on occasion, I adore the British brand Taylors of Harrogate, located in Yorkshire, Northern England. Their tea is OUTSTANDING on its own or with a bit of honey or Stevia. <br />
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The tea also goes quite nicely alongside a buttery, sugar-dusted piece of homemade shortbread. I have never been to England, but with a few of Taylors of Harrogate teas and some genuine shortbread, I feel as though I can taste the deliciousness of the UK in my home in Maine. <br />
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The <a href="http://www.food.com/recipe/english-shortbread-97832" target="_blank">shortbread recipe </a>I used is adapted from one I discovered at food.com. The recipe makes quite a lot of shortbread, but I found that if you cut them in bars and freeze them in freezer bags, you can defrost them individually in the microwave for one minute and serve alongside freshly-steeped hot tea. <br />
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English Shortbread<br />
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Ingredients:<br />
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2 1/2 sticks butter, at room temp<br />
1 cup sugar<br />
2 1/2 cups all-purpose flour<br />
1/2 teaspoon vanilla <br />
1/2 cup sugar (for sprinkling) <br />
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Directions:<br />
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Preheat oven to 375 degrees. Grease a 9 x 13 Pyrex dish with nonstick spray. In a stand-mixer, mix the butter at a medium-high speed until blended. Add the sugar while the mixer is running on medium-high, and continue to mix until well-blended and creamy. Add the flour gradually while the mixer is running on low, until flour is incorporated. Press the mixture into the dish. Prick a fork into the shortbread before baking. Sprinkle sugar on top of the entire shortbread. Bake for 20 minutes or until golden brown. Cool and cut into bars. Freeze leftovers in freezer bags for up to a month. Serve with hot tea, and enJOY watching Downton Abbey!<br />
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<br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com1tag:blogger.com,1999:blog-1923128340197223567.post-43615857829100320072014-12-20T08:31:00.002-06:002014-12-20T08:32:10.978-06:00A Pinch of Love, A Smidgen of Joy - Honoring Momma <br />
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<tr><td class="tr-caption" style="text-align: center;">Momma and me</td></tr>
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Last Thursday, December 18, would have been Momma's 60th birthday. It was a bittersweet day, filled with food, sweets, memories, and JOY. She would have loved spending time with her family and friends to celebrate, as we would have loved spending time with her.<br />
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Even from an early age, one of my favorite ways to spend time with Momma would be in the kitchen. It's one of the best rooms in the house for conversation, laughs, hugs, and some delicious eats. I have some great memories with Momma in the kitchen over the years...<br />
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My family honored Momma on her birthday with poinsettias and Christmas flowers on her grave in Arkansas. And because I am here in Maine and was working that day, I honored Momma by doing something she loved so well - feeding people. I had a Christmas party at work, and I made the appetizers and dessert for the party. I also made Christmas cookies for friends at church and placed them in pretty packaging. It was a special way to give JOY to others on a day that my Momma gave JOY to the world by being a part of our lives for the time she was able.<br />
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Here are a few recipes that I made for my work Christmas party, which got great reviews! Also I included one of my favorite cookie recipes Momma would often make at Christmas-time and coincidentally is one of my favorites!<br />
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EnJOY cooking and baking for your family and friends! Momma would be happy to know her recipes are bringing delicious JOY to others. :)<br />
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<b>Pat's Hidden Valley Ranch Party Pinwheels</b> (pg. 9, "A Pinch of This, A Smidgen of That" Cookbook by Patricia Rains<br />
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2 (8 oz) pkgs cream cheese, softened<br />
1 pkg. Hidden Valley Ranch original dry mix<br />
2 green onions, minced<br />
4-6 (10-12 in) tortillas<br />
1/2 cup diced red or green bell pepper<br />
1/2 cup diced celery (I omitted this part)<br />
1 cup sliced black olives, drained (I omitted this part)<br />
(I also added 1/2 pound of sandwich-sliced turkey and 1/2 pound of sandwich-sliced ham, dividing it into a few pieces for each tortilla)<br />
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Mix the first three ingredients. Spread on tortillas. Sprinkle on remaining ingredients, and lay on the turkey/ham if using. Roll and wrap tightly. Chill for 2 hours. Cut off roll ends. Slice 1/2-inch pinwheels. Place decoratively on serving tray. Makes 3 dozen or more.<br />
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I also made sausage stars for my Christmas party, but forgot to snap a picture, and by the time I remembered they were all devoured! Folks love these delicious little treats, found on pg. 9 of the cookbook, or here on the blog post: <a href="http://pinchofthissmidgenofthat.blogspot.com/2012/02/hearts-and-stars.html" target="_blank">Hearts and Stars!</a><br />
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<b>Kenda's Cranberry-White Chocolate Bread Pudding with Eggnog</b><br />
(a revised version of "Ruth's White Chocolate Bread Pudding," found on pg. 100 of "A Pinch of This, A Smidgen of That" cookbook by Patricia Rains)<br />
(Note: makes 2 large casserole dishes of bread pudding) <br />
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For pudding:<br />
3 cups heavy whipping cream<br />
1 cup eggnog<br />
1/4 cup butterscotch schnapps <br />
1 cup sugar<br />
1 large bag of white chocolate morsels<br />
12 whole eggs<br />
2 pkgs. (8 count) hot dog buns, cut into small chunks<br />
6 large cinnamon sugar donuts, cut into small chunks<br />
1 cup fresh cranberries<br />
1/2 cup pecans <br />
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For white chocolate ganache:<br />
1 cup eggnog<br />
1/4 cup butterscotch schnapps<br />
1 large bag of white chocolate morsels<br />
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For pudding:<br />
Stir whipping cream, eggnog, butterscotch schnapps, and sugar in a heavy saucepot. Bring mixture to a boil; remove from heat and carefully add white chocolate pieces. Allow chocolate to sit and melt for several minutes, then, whisk until smooth. Whisk well together a dozen eggs in a large mixing bowl. Slowly pour hot cream/chocolate mixture into the eggs in a steady stream, whisking constantly as you pour.<br />
Preheat oven to 350 degrees. Spray the inside of two 9x13 casserole dishes. Place half of the hot dog bun chunks and donut chunks into the dish. Pour 1/4 of the liquid mixture into one dish and then 1/4 into the other. Using fingers or a rubber spatula, push and swirl the bread and allow it to absorb the liquid. Gradually pour another 1/4 of the liquid into one dish and then the remaining 1/4 into the other. Sprinkle fresh cranberries and pecans over both bread puddings. Cover them with aluminum foil and bake for 45 minutes to an hour; watch it closely. Remove the foil and bake for another 15-20 minutes, or until the liquid is absorbed and it has a nice brown finish to the top of the bread.<br />
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For white chocolate ganache:<br />
Bring eggnog and butterscotch schnapps to a boil in a small saucepan. Remove from heat and carefully add white chocolate morsels. Whisk chocolate into the hot liquid, melting it and making sure it doesn't stick to the sides or bottom of the pan. Baste over the top of the hot bread pudding, and use any leftover ganache served on the side.<br />
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<b> Snickerdoodles</b> (pg. 156 of "A Pinch of This, A Smidgen of That" cookbook by Patricia Rains)<br />
<br />
1 1/2 cup sugar<br />
1/2 cup butter, softened<br />
1/2 cup white Crisco solid<br />
2 eggs<br />
1/2 teaspoon vanilla<br />
2 3/4 cup all-purpose flour<br />
2 teaspoons cream of tartar<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3 Tablespoons or more granulated sugar<br />
1 Tablespoon ground Saigon cinnamon<br />
<br />
Heat oven to 400*F. Mix flour, cream of tartar, baking soda and salt together, and place aside. Beat sugar, butter and shortening together until fluffy. Add eggs and vanilla, and beat until well-mixed. Use a spatula to fold in the flour mixture until all of the flour is taken up. Shape dough by rounded teaspoonsful (or use a cookie scoop) and roll in combination of granulated sugar and cinnamon mixture. Place 2-inches apart on ungreased cookie sheet or parchment paper-lined cookie sheet. Bake about 10-12 minutes until crackled and golden, but not browned. Remove immediately from pans to cool.<br />
<br />
EnJOY!pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-83473806864687272952014-10-30T11:43:00.000-05:002014-10-30T11:43:17.958-05:00A Pinch of Love, A Smidgen of Joy - Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF66a2o7WoYwmGjuUIOAsHDAhr24L-6V6l0aP-fVzFL6uuX0kaox5vGTdtzY9ZYjNS8OFDjGFTucQ-o1TODVGwbb81-Ui-ZP5qSZoHSvLgrkeg0_nMmfzgOhMQaXZctJncQgEekiDYtuS6/s1600/pecan+tree+grove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF66a2o7WoYwmGjuUIOAsHDAhr24L-6V6l0aP-fVzFL6uuX0kaox5vGTdtzY9ZYjNS8OFDjGFTucQ-o1TODVGwbb81-Ui-ZP5qSZoHSvLgrkeg0_nMmfzgOhMQaXZctJncQgEekiDYtuS6/s1600/pecan+tree+grove.jpg" height="266" width="400" /></a></div>
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<br />
Living in Maine, I miss seeing groves of pecan trees that were so familiar to me down South. Harvest time for pecans is in the fall when the trees shed this beautiful, delicious nut. Thankfully, pecans keep well when shelled and frozen in Ziplock bags, so when I travel home to the South, I can bring pecans back with me and have access to freshly-shelled pecans for recipes. <br />
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I add pecans to salads, pop them into cookies and cakes, roast and season them for snacking, use them in pumpkin bread, toss them into trail mixes and granolas, and include them inside cinnamon rolls. But my absolute favorite thing to do with pecans is making a homemade pecan pie. <br />
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<br />
You can search high and low for the best recipe for pecan pie, but I've found that the tastiest and most memorable is on the Karo syrup label! My grandmothers used it and my Momma used it, and it always turned out perfectly sweet, gooey, and nutty. Along with a homemade crust, pecan pie is one of the best pies around! And not just for the fall-time holidays, although Halloween and Thanksgiving tend to see more pecan pies than any other holiday. <br />
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First, begin with a homemade crust. I borrowed this recipe from a friend who knows her desserts. It's flaky and perfectly flavored. And it holds up well to the syrupy-goodness of the pecan goo. Give it a try with other pies, and you'll see this is one of the best crust recipes!<br />
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<br />
Homemade, flaky pie crust <br />
(Will make two pie crusts)<br />
<br />
Ingredients: <br />
<br />
1 stick of cold butter, cut in cubes<br />
pinch of salt<br />
1/2 cup cold Crisco vegetable shortening<br />
8-10 Tablespoons of ice water<br />
1 Tablespoon of fresh-squeezed lemon juice<br />
3 cups all-purpose flour<br />
<br />
Directions: <br />
<br />
In a large bowl, mash with pastry cutter the flour, butter, salt and shortening until pea-sized crumbles. Add lemon juice to ice water, and slowly add tablespoons of the liquid to the solid mixture, incorporating until softened but not too sticky. Combine dough in ball. Cut in half, and mash out until flat. Wrap individually in plastic-wrap, and place in freezer. Take out of freezer after about 15 minutes and flatten with rolling pin. Roll until larger than the pie plate that the pie is being baked in. Place the flattened, rolled-out dough inside the pie plate and crimp the edges. Place in freezer for about 15 minutes just before using it, or if not baking immediately, freeze and thaw 30 minutes before baking.<br />
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Karo Syrup's Pecan Pie recipe<br />
(will make one pie)<br />
<br />
Ingredients:<br />
<br />
1 cup Karo Light Corn Syrup<br />
3 eggs<br />
1 cup sugar<br />
2 Tbsp butter, melted<br />
1 tsp vanilla extract<br />
1 - 1/2 cups (6 oz) pecans<br />
1 unbaked 9-inch deep dish pie crust<br />
<br />
Directions: Stir the first five ingredients thoroughly using a spoon. Mix in pecans (note, to make a pretty design with the pecans, you can wait and add the pecans on top of the pie, after pouring mixture into crust before baking). Pour mixture into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours. Store pie in refrigerator. (Tip: Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly; it should spring back when done.)<br />
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EnJOY!pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-44160049816403805092014-09-30T20:39:00.003-05:002014-09-30T20:40:21.114-05:00A Pinch of Love, A Smidgen of Joy - Fall Apples<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTygqVZeLJIfnsQVVCb_FwpKBbgQZfPhO6dE19i54xpGTfBxjiaUR-PPIzK29lXO_1V7kp6rqSarH2XZnFdIYjnRo74vVMKq46c7w-XNS9RoaEPo_0V62oP15O_SCR5URS65psafr1qrJ/s1600/IMG_4007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTygqVZeLJIfnsQVVCb_FwpKBbgQZfPhO6dE19i54xpGTfBxjiaUR-PPIzK29lXO_1V7kp6rqSarH2XZnFdIYjnRo74vVMKq46c7w-XNS9RoaEPo_0V62oP15O_SCR5URS65psafr1qrJ/s1600/IMG_4007.JPG" height="400" width="400" /></a></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">It’s officially fall, y’all! Fall was Momma’s favorite time
of year. It just so happens to be my favorite time of year, too. There's so much to love about fall - the trees changing colors, the cooler weather, the Razorback
football games, the candy and desserts, the mums, the farmers market pumpkins, the spooky decorations, the classic decorations, and the Halloween and Thanksgiving
holidays.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">For me, living in New
England, fall is even better. Trees change colors so much
earlier, and the crisp air wanders through these 17th-century colonial towns, which are all celebrating fall festivals and decked out with quaint harvest pumpkins, mums, Indian corn, and hay stacks. It makes the season so much more authentic.
This is my second fall in Maine, and I love it
here. Even though I'm far away from "home" in the South, I somehow feel closer to Mom here, because I think she would have loved visiting me in New England. </span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Fall also means apple-picking season in New England, and what better thing to enjoy than a harvest of apples! I joined an apple CSA and have been getting a variety of heirloom apples every other week. I like to make an assortment of fall-inspired sweet desserts and savory dishes with them. I’ve been searching
through cookbooks for apple recipes, and Momma’s cookbook has been a
big baking inspiration, of course. </span><br />
<span style="font-family: Calibri;"></span><br />
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<span style="font-family: Calibri;">Especially in the fall, Momma would make
fried apple pies with fresh apples. Oftentimes I would eat the filling
of the fried pies by itself, without the fried pie dough. The pie filling is very
reminiscent of homemade apple sauce. This week, I decided to take it a step
further and actually use Momma’s recipe for fried apple pies to make apple sauce.
And it turned out wonderfully! Here’s my transformation of Momma’s fried apple
pie filling, turned into apple sauce.</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;"><strong>Apple Sauce</strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">(Adapted from “Apple Fried Pies” recipe on pg. 93 in “A Pinch
of This, A Smidgen of That” Cookbook by Patricia Rains)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Ingredients:</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2 Tablespoons butter</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">4 large apples (I used my CSA apple varieties: Wealthy,
Northwestern Greening, St. Lawrence), peeled, cored, and sliced into small
pieces</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1 cup sugar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1 teaspoon cinnamon</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">¼ teaspoon cloves</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1 teaspoon corn starch</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1 teaspoon vanilla extract</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">½ lemon squeezed, seeds discarded<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Directions:</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Combine dry ingredients and set aside. Melt butter in a
large Dutch oven. Add the apples and cook until they begin to fall apart. Then,
add dry mixture all at once and stir to keep lumps from forming. Add the lemon
juice. The sugar will dissolve and “thin” the apples at first, then the corn
starch will thicken it as you continue to stir and cook over medium heat until
desired thickness is reached. Remove from the heat and add vanilla. Take an
immersion blender (or put the cooked apple mixture into a blender), and blend
until the mixture is more of a sauce and the apples are cut into smaller
pieces. There can still be some pieces of apple visible, if you like it chunky.
If you like it saucier, keep blending until preferred consistency is reached.
Allow to cool. Refrigerate leftovers. Serving suggestions for apple sauce: with
pork chops, a side with roasted pork tenderloin, on potato latkes, on fresh
bread, or just by itself! EnJOY!</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt; text-align: center;">
<span style="font-family: Calibri;">(See step by step photos below...)</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FfG4j0-KpktsA-L7PksJiKIHVydgQvRIbNw5_RLQdcq3576yJ3qbO8YGJBNO8w8gaczw263Snra-1C9vZ4MhgeQMXIqG3pJK_C0oCUqOj03MdtjI6OLSjjOB8dG5Uawnx_b7sVjnckIe/s1600/IMG_3992.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FfG4j0-KpktsA-L7PksJiKIHVydgQvRIbNw5_RLQdcq3576yJ3qbO8YGJBNO8w8gaczw263Snra-1C9vZ4MhgeQMXIqG3pJK_C0oCUqOj03MdtjI6OLSjjOB8dG5Uawnx_b7sVjnckIe/s1600/IMG_3992.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut apples into small pieces.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h0OEDMbbau8Hbwc8pVw5ACRFdAYL-zqOjIJ-biZwI1pWswk5r8rYlia_Ff4jDfxWkwz_e8fsZvzMfIoFfSmDcpubcLrvjX6RaGqKzo65jr-ichQTX9c_jfwv0eTodHi0Ju9OqiDusbBj/s1600/IMG_3996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h0OEDMbbau8Hbwc8pVw5ACRFdAYL-zqOjIJ-biZwI1pWswk5r8rYlia_Ff4jDfxWkwz_e8fsZvzMfIoFfSmDcpubcLrvjX6RaGqKzo65jr-ichQTX9c_jfwv0eTodHi0Ju9OqiDusbBj/s1600/IMG_3996.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook apples in Dutch oven with butter.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbZApSgmqqWCz1fKTSBzOczPTJiBC9QBpu5wyhaUQex3o4qOCM4eI-19gyM-lW6-ovIWaluXVGX99qobHtkifgNEkwqvS5tFkj4buP-J-X8FvpEhLppwUIYzrEdweFhjlI2c7b8Qr9XTE/s1600/IMG_3994.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbZApSgmqqWCz1fKTSBzOczPTJiBC9QBpu5wyhaUQex3o4qOCM4eI-19gyM-lW6-ovIWaluXVGX99qobHtkifgNEkwqvS5tFkj4buP-J-X8FvpEhLppwUIYzrEdweFhjlI2c7b8Qr9XTE/s1600/IMG_3994.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix dry ingredients.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoccxNvnxkzTdgPGXsZ6F98iXT9q7p-vuiZC7x65MPT3tmeWswR12qOayukU0a0L-tot1V3nBBY5SFuv0G-NCFZzEcth44WqTRY6Dvjzala_yTUqH1lX0KLSKOSD52mkZA5oMAeSev9VBu/s1600/IMG_3998.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoccxNvnxkzTdgPGXsZ6F98iXT9q7p-vuiZC7x65MPT3tmeWswR12qOayukU0a0L-tot1V3nBBY5SFuv0G-NCFZzEcth44WqTRY6Dvjzala_yTUqH1lX0KLSKOSD52mkZA5oMAeSev9VBu/s1600/IMG_3998.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add dry ingredients to apples and cook until apples are softer.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZv_qUiPVHesViXsGimnbwqnXQ3MJwRss6kMM28rsAihJilCQ2Oje89d8M3_uVgpULtOtPb6bqZHqS3U3coWb-KZ4Wh8qrcUqwPJHTUADRsEE0aXTI7c_j3ELHTA6xvj3ByMGdD0qEqUL/s1600/IMG_4001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZv_qUiPVHesViXsGimnbwqnXQ3MJwRss6kMM28rsAihJilCQ2Oje89d8M3_uVgpULtOtPb6bqZHqS3U3coWb-KZ4Wh8qrcUqwPJHTUADRsEE0aXTI7c_j3ELHTA6xvj3ByMGdD0qEqUL/s1600/IMG_4001.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add lemon juice and continue cooking until sauce is thickened.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxXVcQKF78rdXxMwnHSH3Pcx5K7JNwi1S_fCvJ8O-rBP6_64Gr-IOMe-wK_nHgVZehJFOvjNf1Yu3dmVTYuudVYcyOFCl2GkGzxlNSkgt_5qOspsitR9kPE7fia1QovjAq7WpiN636S6z/s1600/IMG_4003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxXVcQKF78rdXxMwnHSH3Pcx5K7JNwi1S_fCvJ8O-rBP6_64Gr-IOMe-wK_nHgVZehJFOvjNf1Yu3dmVTYuudVYcyOFCl2GkGzxlNSkgt_5qOspsitR9kPE7fia1QovjAq7WpiN636S6z/s1600/IMG_4003.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add vanilla and stir. Break apart cooked apple mixture with immersion blender.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEC57iQqfpaSHQw9KTPBzytcpY1qe76oQCLA03MJ7geyFE6HjoILrMCdWuVtO6njRry5Cl6FBPuDadDHWbcKhSLAIQg3xwticAKTU4YSiaUeY4E4FuRydFFfRfIKld_1cDIFlM8wQ0YOY/s1600/IMG_4005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEC57iQqfpaSHQw9KTPBzytcpY1qe76oQCLA03MJ7geyFE6HjoILrMCdWuVtO6njRry5Cl6FBPuDadDHWbcKhSLAIQg3xwticAKTU4YSiaUeY4E4FuRydFFfRfIKld_1cDIFlM8wQ0YOY/s1600/IMG_4005.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple sauce is all done and ready to store in the refrigerator or serve!</td></tr>
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<span style="font-family: Calibri;">Happy fall! :)</span></div>
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-88701989283411946902014-08-30T19:05:00.003-05:002014-08-30T19:06:17.925-05:00A Pinch of Love, A Smidgen of Joy - Summer Vegetables<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/AVvXsEh1JB-NI89bxm9tpk02g5JlwOgUR0Fek4h-9lg3t70kUssHsSsPtJHTL8ef_q_ye8kFuNCGGXnQtuVj7WXGxmneNkclodC7JkTEE108uAFfw2Tb7wzBHX9ScFurbF0herZMIY1VgZXI0_IV/s1600/IMG_3588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JB-NI89bxm9tpk02g5JlwOgUR0Fek4h-9lg3t70kUssHsSsPtJHTL8ef_q_ye8kFuNCGGXnQtuVj7WXGxmneNkclodC7JkTEE108uAFfw2Tb7wzBHX9ScFurbF0herZMIY1VgZXI0_IV/s1600/IMG_3588.JPG" height="400" width="400" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato at Portland Farmers Market</td></tr>
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With summer comes an abundance of vegetables, and the Portland Farmers Market was overflowing with them this weekend. From tomatoes and peppers to corn and cabbages, you can get your veggie fix at your local farmers market. I have my favorite vendors that I visit from week to week to swoon over their selection. I am especially fond of juicy, richly-colored, plump tomatoes. The fun part is bringing them home and finding dishes to incorporate them into. Tomatoes are so much more than just for salads. They can go in your favorite lasagna, pasta sauces, quiches, ratatouille, soup, chili, or just on their own with a little salt and pepper.<br />
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Along with tomatoes, we often get bell peppers, onions, corn, green beans, and other veggies at the market. They are so beautiful and fresh! Because I love the color purple, I captured all the purple veggies I could find at the market - and there were quite a few!<br />
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That's a lot of purple! They say you eat with your eyes first. Colorful vegetables are a great way to get kids interested in food, rather than handing them something colorless and uninteresting. I was definitely interested in food as a kid, and I think my parents encouraged variety in our diet. <br />
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Growing up, Dad and Mom always kept a garden. I don't recall a summer when our family didn't have access to fresh vegetables. I think that's why I get so excited about food in the summer, because we can make so many delicious dishes with a garden of ingredients. My Dad still keeps a garden at his and my Mom's home in Arkansas. When I was there in the spring, I saw the beginnings of his garden already showing up. It's so exciting to see plants grow into something yummy and good for you.<br />
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<tr><td class="tr-caption" style="text-align: center;">My Dad's garden in Arkansas, back in May at the beginning of the growing season</td></tr>
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When my husband, Nathan, and I lived in Savannah, we maintained a garden every summer, having okra, tomatoes, cucumbers, squash, green beans, jalapenos, and bell peppers. Here in Portland, we just have a container garden, but most importantly, it's a container of cherry tomatoes. And they are beautiful and delicious! I get so much joy into going out in my back yard and picking tomatoes right from the vine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHxykwf-F6C_JbBaSZII8FEJwnVRmGZSratkqCtYkMfkg3eUps8s3cBu_IZz16_xzkYhIjm4IIIonXWsOaQE22L8TgSA5lIejkSps8Mo3z17O9H5qU1Ui7v3vNJAn8ugzac0S9gPqWD6D/s1600/IMG_3630.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHxykwf-F6C_JbBaSZII8FEJwnVRmGZSratkqCtYkMfkg3eUps8s3cBu_IZz16_xzkYhIjm4IIIonXWsOaQE22L8TgSA5lIejkSps8Mo3z17O9H5qU1Ui7v3vNJAn8ugzac0S9gPqWD6D/s1600/IMG_3630.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sun Gold and Red Cherry Tomatoes from my container garden</td></tr>
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I selected a few veggie-incorporated recipes from Momma's cookbook to share and celebrate the fresh vegetables of summer. Get outside and enjoy this last bit of summer before the veggies and farmers markets are gone for the year!<br />
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From <i>A Pinch of This, A Smidgen of That</i> Cookbook by Patricia Rains<br />
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<b>"5-Layer Mexican Dip"</b><br />
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Ingredients:<br />
<br />
1 can (15-1/2 oz) refried beans<br />
1 tablespoon chili powder<br />
1/2 teaspoon ground cumin<br />
1 cup sour cream<br />
1 cup cheddar cheese<br />
3 green onions, diced<br />
1/3 cup sliced black olives<br />
1 tomato, chopped<br />
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Directions: Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients. Refrigerate several hours, or until chilled. Serve with tortilla chips.<br />
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<b>"Best Salsa Ever!"</b><br />
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Ingredients:<br />
<br />
3 cans (28 oz each) diced tomatoes drained (basil, garlic and oregano seasoned)<br />
1 can (15 oz) tomato sauce (basil, garlic and oregano seasoned)<br />
4 medium fresh/vine-ripened tomatoes, died<br />
1/2 purple onion, diced<br />
2 bunches green onions, diced<br />
1/2 green bell pepper, diced<br />
2 jalapenos, minced<br />
2 garlic cloves, minced/crushed<br />
1 tablespoon cilantro, chopped<br />
1/2 cucumber, peeled and diced<br />
1/2 Anaheim pepper, minced (omit for milder variety salsa)<br />
1 teaspoon sugar<br />
2 tablespoons lime juice<br />
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<br />
<b>"Fried Green Tomatoes"</b><br />
<br />
Ingredients:<br />
<br />
1 cup flour<br />
1/2 cup cornmeal<br />
1/2 teaspoon cayenne pepper<br />
2 tablespoons paprika<br />
2 1/2 tablespoons granulated California Garlic powder<br />
1 tablespoon salt<br />
1 tablespoon black pepper<br />
1 egg, lightly beaten<br />
5 green tomatoes, cut into 1/4 to 1/2 inch slices<br />
Ranch dressing (Hidden Valley recommended), for dipping<br />
<br />
Directions: Combine flour, cornmeal, cayenne pepper, paprika, garlic, alt and pepper to make breading. Dip a tomato slice into the egg, then the breading. Do the same for all the tomato slices. Set aside. Heat large skillet over medium-high heat and add enough oil to halfway cover the tomato slices. Heat oil to 325 to 350 degrees. Add tomatoes. Cook three minutes on each side. Serve hot as an appetizer with ranch dressing as a dipping sauce. <br />
(Kenda's note: I like to fry my green tomatoes in a cast iron skillet for best crispiness. Also, I omit the ranch and serve the fried tomatoes with a little drizzle of balsamic vinaigrette, sun-dried tomato garnish, and goat cheese.)<br />
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<br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-60179350590750398832014-07-31T15:51:00.002-05:002014-07-31T15:52:57.189-05:00A Pinch of Love, A Smidgen of Joy - EnJOYing a Healthier Summer<br />
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Anyone who knew my Mom, creator of this blog and the cookbook "A Pinch of This, A Smidgen of That," knows that she had an affinity for sweets. Of course, being her daughter, I share this same affinity. And this isn't a bad thing! But lately I've been trying to be better with my diet. And when you're trying to eat healthier, you have to alter recipes a bit to suit your diet. Because a little bit of sugar isn't bad, but a lot of it can be, especially when you're like me and tend to overindulge. <br />
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I wanted to take a few of my favorite summertime recipes of Momma's and turn them a bit healthier but cutting down on sugar, butter, etc. After all, summer is about living a carefree life in the sunshine and beautiful outdoors - not about feeling icky because we ate something that was a thousand calories. This isn't a "health" post - just a post about a girl trying to find ways of making good food and drinks easier to love, without all the guilt. I promise this won't be a reoccurring post. Just for today, I wish you a healthy, happy summer. :)<br />
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I took Momma's recipe for her "Lazy Day Lemonade," and changed it up a bit. See her original recipe on page 10 of the cookbook.<br />
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<b>Kenda's "Happy Day Lemon-Limeade"</b><br />
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1/2 cup fresh-squeezed lemon juice (or use bottled lemon juice)<br />
1/2 cup fresh-squeezed lime juice (or use bottled lime juice)<br />
1 teaspoon Stevia Powdered Extract (concentrated) (or 1 cup Sugar in the Raw)<br />
1/2 gallon water (to make simple syrup)<br />
1/2 gallon of cold water <br />
slices of limes and lemons<br />
<br />
In a large stockpot on the stove, place 1/2 gallon of water, along with the 1 teaspoon of Stevia Powdered Extract or 1 cup of Sugar in the Raw. Turn heat on high and bring to a boil to create a simple syrup. Boil for a few minutes or until sugar is totally dissolved in the water. Remove pot from heat, and allow to cool on stove top. In a gallon pitcher, pour the freshly-squeezed juices in the pitcher with a 1/2 gallon of cold water and the water-sugar mixture. Stir with long-handle spoon, until well-blended. Serve over ice with slices of limes and lemons. Enjoy on a hot summer day!<br />
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Momma has several recipes for banana bread in the cookbook, all of which are amazingly delicious. I wanted one, though, that would be a little lighter to have for breakfast and give me energy of a morning. I prefer having pecans in my bread, but you can omit those if you don't care for them. The recipe I altered is Momma's recipe for "Banana-Walnut Loaf" on page 78 of the cookbook.<br />
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<b>Kenda's "Banana-Pecan Breakfast Loaf"</b><br />
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2 cups all-purpose flour<br />
2 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 cup light brown sugar<br />
1 teaspoon cinnamon<br />
2 eggs<br />
2 ripe bananas, mashed<br />
1/2 cup fat-free milk<br />
1/2 teaspoon vanilla <br />
1 cup pecans, chopped<br />
<br />
Preheat oven to 350 degrees. Spray a loaf pan with canola oil. In a large bowl, mix together flour, baking powder, salt, brown sugar and cinnamon. In a separate bowl, mix the eggs with mashed bananas, milk, and vanilla. Add wet mix to the dry, and stir in pecans, just until incorporated well. Pour mixture into loaf pan, and bake for 40-50 minutes, until done in center. Enjoy for breakfast on a nice summer morning!<br />
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<br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-59240374557713688442014-06-30T19:23:00.000-05:002014-06-30T19:29:26.728-05:00A Pinch of Love, A Smidgen of Joy - Cookies and Milk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37TcbcDmJ6OFjXXS0OQZz3I_gcdBi4eCshyphenhyphenOQA_8nY8mEb5PpX3nLnc33GsdDvKM1EQiFusehBtmyL5ATD1tBqu0Fig4ku1vIvenZLh8xO6PScyrAmnulwxbzIPt2KxkNYbqNFbis0iO6/s1600/IMG_3045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37TcbcDmJ6OFjXXS0OQZz3I_gcdBi4eCshyphenhyphenOQA_8nY8mEb5PpX3nLnc33GsdDvKM1EQiFusehBtmyL5ATD1tBqu0Fig4ku1vIvenZLh8xO6PScyrAmnulwxbzIPt2KxkNYbqNFbis0iO6/s1600/IMG_3045.JPG" height="400" width="400" /></a></div>
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There's something extremely comforting about cookies and milk. I'm talking cookies hot out of the oven with an ice cold glass of milk. Usually chocolate milk, but sometimes regular 2-percent white milk. Never fat free! That's a family rule when it comes to cookies and milk. I have fond memories of Momma making cookies of an evening and giving me one straight from the oven with a side of cold Coleman's milk, which is an Arkansas dairy. Here in Maine, we have several local brands, but one in particular dairy is my favorite. Smiling Hill Farm has blueberry, banana, coffee-flavored, chocolate, strawberry, and regular milk - all in glass bottles. <br />
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The best thing about getting milk in the glass bottles is that it feels like you're experiencing something out of early 1900s America. Like when dairy farmers would drop fresh milk off by your front door of a morning. You can even recycle the bottles and take them back to the dairy, which is located just outside of Portland. But what bottle of milk would be complete without something sweet? That's where cookies come to the rescue. <br />
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Chocolate chip, peanut butter, snickerdoodle, molasses, and oatmeal raisin - these are just a few varieties I recall Momma making most often. I enjoy different takes on the oatmeal raisin cookie, like substituting raisins with dried cranberries and white chocolate chips. When I was home in Arkansas for a few weeks this summer, I made Momma's recipe for oatmeal raisin cookies but used dried cranberries and white chocolate chips instead of raisins. They were absolutely delicious! <br />
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Here is my own special take on Momma's Oatmeal Raisin Cookies (original recipe found on pg. 154 of "A Pinch of This, A Smidgen of That" cookbook) <br />
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<strong><u>Oatmeal Cranberry White Chocolate Cookies</u></strong><br />
<strong><u></u></strong><br />
<strong>Ingredients:</strong><br />
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1 cup firmly packed brown sugar<br />
1/2 cup granulated sugar<br />
2 eggs<br />
1 cup butter, softened to room temp<br />
1 teaspoon vanilla<br />
1 1/2 cup all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon <br />
3 cups quick cook oats<br />
1 cup dried, sweetened cranberries (like Craisins)<br />
1 cup white chocolate <br />
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<strong>Directions:</strong><br />
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Preheat oven to 350 degrees. Cream butter and sugar in a large bowl. Add eggs and vanilla, and beat well. In another large bowl, combine flour, baking soda, cinnamon and salt; mix well. Stir in oats, cranberries and white chocolate. Drop by rounded tablespoons onto greased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool for 1 minute on cookie sheet before removing to counter to cool. Yields about 4 dozen cookies.<br />
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-76791280936254250052014-05-31T12:24:00.003-05:002014-05-31T12:37:35.763-05:00A Pinch of Love, A Smidgen of Joy - Family Food<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/AVvXsEiwOlWPqCaT2uOUKx3E0mRGBchXvB_eOHBxdoIssGcQmcvIWtVQvmYTsOEwF3eJI0Ndl02YiAZPIWoxIBxiR1dvSTXixVVSp_ms-TESOnnXANQjvhb7r0UJ2Uk-VaEw82UYthvWJ5ZzhmKv/s1600/IMG_2833.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOlWPqCaT2uOUKx3E0mRGBchXvB_eOHBxdoIssGcQmcvIWtVQvmYTsOEwF3eJI0Ndl02YiAZPIWoxIBxiR1dvSTXixVVSp_ms-TESOnnXANQjvhb7r0UJ2Uk-VaEw82UYthvWJ5ZzhmKv/s1600/IMG_2833.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flowers for Momma</td></tr>
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May 28 was the one year anniversary of my Momma's, Patricia Anna Sue Rains's, passing. It was a bittersweet day for my family, filled with memories and tears, joy and sorrow, and a beautiful memorial for her. I think Momma would be proud of the lovely flowers we placed on her grave. My brother, Dad and I gathered around and sang "Great Is Thy Faithfulness," her favorite hymn, while at the grave site. It was emotional, meaningful. We ended the day by baking one of Momma's favorite cakes, her Decadent Chocolate Chip Cake (found in her cookbook). It came out so well! <br />
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It's so special baking or cooking with family, especially in memory of a family member, for an event or church potluck, or just for a week-night meal with loved ones. One of our favorite dinners is Momma's Chicken and Rice Casserole and a side of green beans, with blonde brownies for dessert. Nothing says quality family time like sharing a meal together. And it's so meaningful for me when I can enjoy making food that Momma loved and is in her cookbook! Especially when I'm at home in Arkansas visiting with family!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvwli6PxErq0Yb6noVJhdnCjvpkXupr23sTMj-cboysM2y39X2tZufgooLERg-NG_S4vF56VW0diHc0_3tfnDFsV2xVn61h5hrADwq0xdSYqbkOGEH0kHBbpbweWx6_FmDZtnuPtiqxp8/s1600/IMG_1627.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvwli6PxErq0Yb6noVJhdnCjvpkXupr23sTMj-cboysM2y39X2tZufgooLERg-NG_S4vF56VW0diHc0_3tfnDFsV2xVn61h5hrADwq0xdSYqbkOGEH0kHBbpbweWx6_FmDZtnuPtiqxp8/s1600/IMG_1627.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Casserole</td></tr>
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<strong><u><span style="font-size: large;">Chicken Casserole</span></u></strong></div>
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By: Patricia Rains and Kris Williams, from "A Pinch of This, A Smidgen of That" cookbook</div>
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1 cup uncooked rice</div>
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1 can cream of chicken soup</div>
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1 can cream of mushroom soup</div>
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1/2 cup milk</div>
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1/2 stick butter, melted</div>
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4 chicken breasts (boneless breast halves or tenders are best)</div>
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8 ounces fresh mushrooms, sliced (Note: Kenda's addition)</div>
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1 teaspoon Italian seasoning (Note: Kenda's addition)</div>
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Directions:</div>
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Preheat oven to 350 F. Spray 9x13 baking dish with non-stick coating. Mix soups, milk, Italian seasoning and butter in a bowl. Pour 1/3 soup in the baking dish. Layer all of the rice on top of the soup mixture. Place chicken on top of rice, and place mushroom slices on top of chicken. Top with remaining soup mixture. Cover with foil. Bake at 350 F for 1 1/2 - 2 hours, or until liquid is taken up by rice and chicken is tender and no longer pink inside. (Note: Make sure all rice is covered in soup mixture or it will be dry and crusty.)</div>
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<strong><span style="font-size: large;">Seasoned (Canned) Italian Green Beans</span></strong></div>
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By: Patricia Rains, from "A Pinch of This, A Smidgen of That" cookbook</div>
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3 - 14.5 oz. cans Italian green beans</div>
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1 or 2 Wyler's beef bouillon cubes</div>
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1/2 teaspoon Cavender's Greek Seasoning</div>
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1 tablespoon bacon drippings (Note: I leave this out and usually crumble a few pieces of cooked bacon into the beans as they're cooking)</div>
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Directions:</div>
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Combine ingredients in a medium sauce pan. You can judge after you make these whether you want 1 or 2 beef bouillon cubes. The more you use, the saltier the beans will taste. Cook on low heat until desired doneness is achieved, stirring only a few times to mix seasonings. </div>
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<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/AVvXsEgiTTmi52M3q8EFul8hd5qTJH1cdpRjDyJ7VO0lf-IDoN3cjZjn1e7vWUqC4aIMqjB5a9amCvLf00jQU_jxN9Om8FQliiuvrIeyMv3R4K0IjSyEb6C2U2nqcmwn1GX2xreqiPn5GaScmFue/s1600/IMG_2876.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTTmi52M3q8EFul8hd5qTJH1cdpRjDyJ7VO0lf-IDoN3cjZjn1e7vWUqC4aIMqjB5a9amCvLf00jQU_jxN9Om8FQliiuvrIeyMv3R4K0IjSyEb6C2U2nqcmwn1GX2xreqiPn5GaScmFue/s1600/IMG_2876.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dumb Blonde Brownies</td></tr>
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<strong><u><span style="font-size: large;">Dumb Blonde Brownies</span></u></strong> (Hello Judys) <br />
By: Patricia Rains, from "A Pinch of This, A Smidgen of That" cookbook<br />
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1 pkg. Duncan Hines Butter Recipe Yellow Cake Mix<br />
1/2 cup vegetable oil<br />
2 large eggs, slightly beaten (3 eggs for cake-like brownies)<br />
3 tablespoons water<br />
1 pkg. (10.5 to 12 oz. bag) chocolate chips<br />
1 cup chopped pecans (optional)<br />
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Directions:<br />
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Preheat oven to 350 F. Place dry cake mix in a large bowl. Use a spatula to break up lumps. Combine oil, eggs, and water, and whisk together until foamy. Add to dry cake mix and stir with a spatula. Do not use a mixer! Once most of the lumps are out, add chocolate chips and nuts (if desired). Stir only until well-combined. Spray nonstick coating on inside of a 13x9 casserole dish. Spread batter evenly inside the pan. Bake 30 minutes. Remove and cool completely before cutting.<br />
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Enjoy!! :)</div>
pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-90341815396866419302014-04-17T07:56:00.000-05:002014-04-17T07:57:15.294-05:00A Pinch of Love, A Smidgen of Joy - Easter and Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibi_QSTmYI9LmEcEdaiOiMFcSCQUHZnZZ4ixkvieyjwPdyvGEMTaUuEpBeFscdpHEfXMzqFf9FrREmG2ldIejZXasEYZKDcifPNnMyjpBJoW_5Uasz0nDtCD6axk9feSLP5aSneTovlydx/s1600/easter-eggs-dyed-eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibi_QSTmYI9LmEcEdaiOiMFcSCQUHZnZZ4ixkvieyjwPdyvGEMTaUuEpBeFscdpHEfXMzqFf9FrREmG2ldIejZXasEYZKDcifPNnMyjpBJoW_5Uasz0nDtCD6axk9feSLP5aSneTovlydx/s1600/easter-eggs-dyed-eggs.jpg" height="122" width="400" /></a></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">Easter is one of those holidays, much like Christmas, where you don't fully understand its importance until you're an adult. When you're a child, you dress up in your best clothes for Easter Sunday and hear the stories of the resurrection of Christ in church. You also see the non-religious side of things, with the Easter bunny, hiding and seeking eggs, and receiving egg-shaped chocolates and candies in your Easter basket. Your brother and you fight over who gets the Cadbury Chocolate Eggs. Your parents take your family on an Easter picnic lunch of fried chicken and the fixings after Sunday church service. You go about the holiday, enjoying nature and the pretty Spring weather. But, especially when you're a child, it's hard to really take to heart the importance of Easter and what it means at its core. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQigZLpzahBP-VlKQiJhPrnvbXc-u7fjPer2dRyMyYTP5if6YJgf-galOiQQbh7FXRp_L5Jy8i3VYpQGQX4dbLF73RlLWHXc-qNftBpIMxI9fuI_lCml7Pn1hMCGn31SgTsn9UuVq__Q4/s1600/IMG_2297.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQigZLpzahBP-VlKQiJhPrnvbXc-u7fjPer2dRyMyYTP5if6YJgf-galOiQQbh7FXRp_L5Jy8i3VYpQGQX4dbLF73RlLWHXc-qNftBpIMxI9fuI_lCml7Pn1hMCGn31SgTsn9UuVq__Q4/s1600/IMG_2297.JPG" height="320" width="232" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iqz_tQjIQKgNV9uwzax-fWliwNbRJ9jf09bv9wX5jt-7tFsORPrHhUGhuBZSj7xtAuhijygyGqP9TC2jjQnJtQm14kfChbuG18_WfzYSh_wmfDwNF3Rxcuzdcanu8Et36RKCql8J-gAF/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iqz_tQjIQKgNV9uwzax-fWliwNbRJ9jf09bv9wX5jt-7tFsORPrHhUGhuBZSj7xtAuhijygyGqP9TC2jjQnJtQm14kfChbuG18_WfzYSh_wmfDwNF3Rxcuzdcanu8Et36RKCql8J-gAF/s1600/IMG_2298.JPG" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">Not to get too terribly deep (this is a food blog after all), but our family found real importance in these things, like the true meaning of Christian holidays. (<a href="http://pinchofthissmidgenofthat.blogspot.com/2013/03/celebrating-easter-with-chocolate.html" target="_blank">See Momma's blog post last year on Easter</a>.) I think as kids, we have this innocent idea of what life and celebrating holidays is about. And when we grow up, we realize that the things our parents taught us and by taking us to church at an early age was one of the best things they could ever do for us. I'm thankful for my Momma and Daddy and their strong faith and respect for the Bible and to follow its teachings. The truth of the matter is, Christ died for us and saved us from a life of sinfulness, and then He rose from the dead. Easter both commemorates and celebrates that truth. Of course that's a lot to swallow as a child. So maybe it's appropriate that you're introduced to these things as kids and only really understand it when you're older. It's about the gravity of what God did for us by sending his Son to die for us. It's both heartbreaking and life saving.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELylpAw_Z1ra1TqJBVG2pbNlX5Icvc3Yd50HL6mt8Idgmm6TXwD4yEwjVP4V4omTHiTgU4P2jwEaf9W7dCND4HpNCNaXEW9aUJcHw_qjdn4JbwGDAajUoSGqcwDyfz-gB8aRjdP01jvq0/s1600/IMG_2275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELylpAw_Z1ra1TqJBVG2pbNlX5Icvc3Yd50HL6mt8Idgmm6TXwD4yEwjVP4V4omTHiTgU4P2jwEaf9W7dCND4HpNCNaXEW9aUJcHw_qjdn4JbwGDAajUoSGqcwDyfz-gB8aRjdP01jvq0/s1600/IMG_2275.JPG" height="400" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">I'm so thankful to understand the true meaning of Easter. The chocolate eggs, the picnics and fried chicken, the bunny rabbits - that's all fun to enjoy. It's because of Christ that we can enjoy those things. Because this is my first Easter without my Momma, the truth of Christ's resurrection has held an even more crucial place in my life. I know that Momma is in Heaven with God. I know that because God sent his Son to die for us, we can be saved from an eternity apart from Him. And I know my Momma believed in her Savior and is with Him today. I know I will see God someday too, and I'll see my Momma again. That gives me so much JOY and reason to celebrate! It is with that hope that I hold on to and can fully experience the wonderful truth of Jesus's death and resurrection. That He lives. And she is with Him. And my heart is at peace knowing that truth. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-K-d9-xzARI15DzURSJMk-sDoN1OyXInucGls5RuPOn20lb3PMxHwpM-TfupORpzAFdU-Ad8ZDm0EYcFk1nWDKCK_vI7DxI7pH6IUP92wSP0PTPFDooaz4hsOgOL-L2bWOfuQnUjgAvJ/s1600/IMG_2296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-K-d9-xzARI15DzURSJMk-sDoN1OyXInucGls5RuPOn20lb3PMxHwpM-TfupORpzAFdU-Ad8ZDm0EYcFk1nWDKCK_vI7DxI7pH6IUP92wSP0PTPFDooaz4hsOgOL-L2bWOfuQnUjgAvJ/s1600/IMG_2296.JPG" height="400" width="260" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">This truth is reason for celebration, and Momma always said our family celebrates best with food - especially sweet desserts! One of our family's all-time favorite desserts is Peanut Butter Cookies. I can't tell you how many times I've eaten Momma's Peanut Butter Cookies over the years. Baked or raw dough, I love it all. And so does the rest of my family. Peanut Butter Cookies remind me of my Momma, and this Easter I am reminded not only of my Momma but also her presence with our risen Lord. I am so thankful for the hope we are given and the JOYful celebration that commences because of this hope! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn-7DsmS705O_w710ZrDDXk6F_dZkqRghyphenhyphen-FYjgSbbL6tmWJWE7jGGsG2PCAjyGRe9KGEOWKTNGrcIBkDMIbNfrovv6QiAHz9rOnj0J6yWg7K1mq8F0-QdpLjpUtdeHH9qzKOU3gUZU7D/s1600/Easter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn-7DsmS705O_w710ZrDDXk6F_dZkqRghyphenhyphen-FYjgSbbL6tmWJWE7jGGsG2PCAjyGRe9KGEOWKTNGrcIBkDMIbNfrovv6QiAHz9rOnj0J6yWg7K1mq8F0-QdpLjpUtdeHH9qzKOU3gUZU7D/s1600/Easter.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Times; font-size: large;">Happy Easter, y'all!</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">
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<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;"><strong><u><span style="font-size: large;">Pat’s (Momma's) Peanut Butter Cookies</span></u></strong></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><strong><u><span style="font-size: large;"></span></u></strong></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;"><strong><em>Ingredients:<o:p></o:p></em></strong></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 ½ cups all-purpose flour<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">½ teaspoon baking soda<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">½ teaspoon salt<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon baking powder<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 sticks butter (1 cup) (Momma suggested 1 stick of Blue
Bonnet margarine and 1 stick of salted butter, but I use 2 sticks of unsalted butter,
both at room temp)<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 tablespoons Crisco solid (plain)<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 cup granulated sugar<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 cup moist brown sugar, packed<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 large eggs, beaten slightly<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 cup smooth peanut butter (basically half of a regular container)<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon vanilla flavoring<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">Optional: 1 cup M&M candies<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<span style="font-family: Times;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em><strong>Directions:</strong></em> <o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 375 degrees. In a large bowl, sift flour,
soda, salt and baking powder together, and set aside. In another large bowl
cream sugars with electric mixer until well-blended. Add softened butter and
Crisco and blend well; add eggs, peanut butter and vanilla. Mix thoroughly
until smooth and fluffy. Do not use an electric mixer for the remaining steps.
Use a spatula to combine flour mixture only long enough to form a smooth dough.
(At this point add candies, like M&Ms, if using them) Using a cookie
dropper or large tablespoon, dip rounded balls of dough to ungreased cookie
sheets. Press cookies in a criss-cross fashion with fork dipped in flour. Bake
10-12 minutes, depending on your oven. You’ll want them to be very lightly
golden. Remove and allow to sit on cookie sheet a minute before removing to
countertop (aluminum foil or waxed paper lined) to cool completely before
storing. Makes about 6-7 dozen, depending on size … “These are so yummy!” Momma
says in her cookbook.</span></div>
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<span style="font-family: Times;"><em>(Recipe Courtesy of "A Pinch of This, A Smidgen of That" cookbook by Patricia Rains</em></span></div>
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Momma's Peanut Butter Cookies, arranged on a lovely Spring platter for Easter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqW6Dp4FYJgDy2XZYI-ZQ24oLTMh3o7Tm1XP6q0hSqOEvgMEjca2cPdjur93uvv_dfCAesq8ql0jqBUC1jK4NThTyOy22RQN9vdTZfq_UGtXmG2GqTyzDjUnLg6q-dYEFTFwBWD5GEQlqm/s1600/IMG_2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqW6Dp4FYJgDy2XZYI-ZQ24oLTMh3o7Tm1XP6q0hSqOEvgMEjca2cPdjur93uvv_dfCAesq8ql0jqBUC1jK4NThTyOy22RQN9vdTZfq_UGtXmG2GqTyzDjUnLg6q-dYEFTFwBWD5GEQlqm/s1600/IMG_2234.JPG" height="400" width="400" /></a></div>
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Assemble all of your ingredients for the cookies, making sure your butter is at room temp. (M&Ms are optional and can be added later, after the cookie batter is made.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNLCYBu1665phWDBtRTPhVvnuHOurRl3XXLB9yZAjj1dJ708rEZ-UCYSyDqRCnXmcxyrBEV5pfFQJNIKUbUys5bQ1VVhyphenhyphenTt2k-qdiOX9-js4S_IL-gbhok9UrrZAUjLNr2z4Vp4KqtOYN/s1600/IMG_2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNLCYBu1665phWDBtRTPhVvnuHOurRl3XXLB9yZAjj1dJ708rEZ-UCYSyDqRCnXmcxyrBEV5pfFQJNIKUbUys5bQ1VVhyphenhyphenTt2k-qdiOX9-js4S_IL-gbhok9UrrZAUjLNr2z4Vp4KqtOYN/s1600/IMG_2235.JPG" height="400" width="400" /></a></div>
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Whisk dry ingredients together in one bowl.</div>
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Blend sugars together.</div>
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Add butter, and cream sugar and butter together. (Add Crisco now, too, although I added it with the peanut butter, eggs and vanilla)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAsY56TCDmUzuHI0qQmZBfFrtU4hrrAoG3CG_GTE4f7FDzHxe5Gkv1IiQCX5YhmKuuhPlidYgW9zFhyphenhyphenDG8jTnQT2pp6l06GZuPCpQE0PkNbWnU-XQn0ie1gEMsRo53m5eL8ZJsbEFcvF6/s1600/IMG_2238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAsY56TCDmUzuHI0qQmZBfFrtU4hrrAoG3CG_GTE4f7FDzHxe5Gkv1IiQCX5YhmKuuhPlidYgW9zFhyphenhyphenDG8jTnQT2pp6l06GZuPCpQE0PkNbWnU-XQn0ie1gEMsRo53m5eL8ZJsbEFcvF6/s1600/IMG_2238.JPG" height="400" width="400" /></a></div>
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The mixture should become soft and fluffy.</div>
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Add the peanut butter, eggs and vanilla to the wet mixture, and blend.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznySqHgYuR6sM8jq5gIJcDSyzrapeup-5H3Bx72n5y05-2qucvMl6NDp4TdzH5xGR4dfYOs4mt68GkJycHZ32pgH45AuTdBnx5yXcxiduYLwXN9zYjPMKYwkJmbRDkHae-vV8M7pFzqKd/s1600/IMG_2240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznySqHgYuR6sM8jq5gIJcDSyzrapeup-5H3Bx72n5y05-2qucvMl6NDp4TdzH5xGR4dfYOs4mt68GkJycHZ32pgH45AuTdBnx5yXcxiduYLwXN9zYjPMKYwkJmbRDkHae-vV8M7pFzqKd/s1600/IMG_2240.JPG" height="400" width="400" /></a></div>
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This is what the final wet mixture should look like - basically like peanut butter.</div>
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At this point, stop using the blender, and mix in the dry ingredients into the wet ingredients with a spatula. </div>
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This is what the peanut butter dough will look like once blended thoroughly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOc1arY5FLVS5Y4BlLoz0oZHtrLHQYAXrb3VOzCZOoWPY7x25kH7imS-rJBiT9l8Nj4yqRIXnS1CRTLQHOMxRyFjuyNhGSK88uC_QSHSMtoWjU_SO9c1yE8F3s5AyOKn87RfTNuGqAgsmA/s1600/IMG_2244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOc1arY5FLVS5Y4BlLoz0oZHtrLHQYAXrb3VOzCZOoWPY7x25kH7imS-rJBiT9l8Nj4yqRIXnS1CRTLQHOMxRyFjuyNhGSK88uC_QSHSMtoWjU_SO9c1yE8F3s5AyOKn87RfTNuGqAgsmA/s1600/IMG_2244.JPG" height="400" width="400" /></a></div>
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I took part of the batter and added regular M&Ms to give it a fun color.</div>
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I scooped out the dough balls using a cookie scoop and placed the cookie dough on a silicone baking sheet.</div>
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Using flour and a fork, I made a criss-cross pattern with the cookies. (You can do the criss-cross pattern on the M&M peanut butter cookies, too, but I chose not to on this one.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4KpISRRNlhNtvryraAuZG92Bk7bC2Wz_JJsVSuLJBvXvXuJSDZbeU7yttpGfCaQIKwueteaviB83gk_nMMQICLHTk9rRUAfDhtW7DMrrxGD2cPDfHZih-32QNEPdQteYnZn_yg2B98BN/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4KpISRRNlhNtvryraAuZG92Bk7bC2Wz_JJsVSuLJBvXvXuJSDZbeU7yttpGfCaQIKwueteaviB83gk_nMMQICLHTk9rRUAfDhtW7DMrrxGD2cPDfHZih-32QNEPdQteYnZn_yg2B98BN/s1600/IMG_2247.JPG" height="400" width="400" /></a></div>
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To the regular peanut butter cookies, I also added a sprinkle of sugar on top before baking.</div>
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The cookies are ready to bake! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiti_nIhnUwQeN8xknMqJoWxVV9k8w7b1AYBAW3nfRYPPcPkp0O_cI5cPptXSCKxPBHK0389pLVC9j8hDE0VOpYjZL__ve-yJUMZfkVs_uTpUCRWn7dODpJFmVBRdNl0ANfAhqsi3jUSemX/s1600/IMG_2252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiti_nIhnUwQeN8xknMqJoWxVV9k8w7b1AYBAW3nfRYPPcPkp0O_cI5cPptXSCKxPBHK0389pLVC9j8hDE0VOpYjZL__ve-yJUMZfkVs_uTpUCRWn7dODpJFmVBRdNl0ANfAhqsi3jUSemX/s1600/IMG_2252.JPG" height="400" width="400" /></a></div>
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The finished product - so yummy!</div>
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<span style="font-size: large;">EnJOY this Easter!</span></div>
pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-76394977884973051832014-03-14T08:45:00.000-05:002014-03-14T09:29:33.475-05:00A Pinch of Love, A Smidgen of Joy - St. Patrick's Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMU-bfVwGHNlpOAEqFl2jEehm9VplTWtaX_5D-nRkkI2DFK5hbuTe4TxXVu6sgQwGVK6_WO-RJ-nKAT8TBsJnoKALwWebumfXVUTRiUB1XrrX4K6wcf93MsmQyz_RO0mtdIvyjn6K8ENjL/s1600/St.+Patrick's+Day+in+Savannah+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMU-bfVwGHNlpOAEqFl2jEehm9VplTWtaX_5D-nRkkI2DFK5hbuTe4TxXVu6sgQwGVK6_WO-RJ-nKAT8TBsJnoKALwWebumfXVUTRiUB1XrrX4K6wcf93MsmQyz_RO0mtdIvyjn6K8ENjL/s1600/St.+Patrick's+Day+in+Savannah+2012.jpg" height="640" width="425" /></a></div>
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Momma had Irish roots and was very proud of this fact, but never was it more evident than on St. Patrick's Day. Her family, the Caseys (originally O'Casey), came to the U.S. from County Tyrone, Northern Ireland. Irish pride runs deep in our family, and we love celebrating the green, shamrock-loving holiday. Growing up, Momma would not only decorate the house for the holiday but also bring out her favorite Irish-inspired dishes, like <a href="http://pinchofthissmidgenofthat.blogspot.com/2012/02/go-green.html" target="_blank">Eire Pie for a green dessert</a> and a freshly-baked <a href="http://pinchofthissmidgenofthat.blogspot.com/2011/05/mothers-day-remembrances.html" target="_blank">reuben loaf</a> for a hearty dinner. </div>
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One of my favorite St. Patrick's Day memories was in 2012 when Mom and Dad, along with my nephew, Jacob, visited me in Savannah, Georgia to celebrate Jacob's 10th birthday and St. Patrick's Day. My husband, Nathan, and I lived in Savannah for several years, and we loved watching the city's infamous parade through the historic streets and squares of downtown. The city turns into a veritable Irish explosion of color, sights, sounds and tastes. There are bagpipes playing, fountains flowing with green water, green beer and desserts aplenty, people dressed as leprechauns, and families and friends doing what the Irish do best - celebrating!</div>
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It seems fitting to honor Momma's memory and my own Irish roots by celebrating this JOYful holiday with an Irish-inspired dessert. I took a dessert, originally from my Mom's cookbook "A Pinch of This, A Smidgen of That," and tweaked an ingredient to make it especially Irish. :) For the "Decadent Chocolate Chip Cake" (see pg. 105 of the cookbook), in place of 1 cup vegetable oil, I brought it down to 1/2 cup of oil and added 1/2 cup of Bailey's Irish Cream. I also add 2 tablespoons of Irish Cream to the chocolate buttercream frosting (adapted from "<a href="http://www.amazon.com/The-Back-Day-Bakery-Cookbook/dp/1579654584" target="_blank">The Back in the Day Bakery Cookbook</a>"), in place of regular milk. The cake comes out moist, oh so heavenly, and something any Irish folk would approve. In honor of Momma and St. Patrick's Day, I dub this cake the "Decadent Irish Cream Chocolate Chip Cake."<br />
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"Decadent Irish Cream Chocolate Chip Cake" <br />
(original recipe for "Decadent Chocolate Chip Cake" in "A Pinch of This, A Smidgen of That" Cookbook, pg. 105)<br />
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Ingredients:<br />
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1 package German chocolate cake mix (I used Duncan Hines)<br />
1 (3.9 ou.) package instant chocolate pudding mix<br />
1/2 cup sugar <br />
1/2 cup vegetable oil<br />
1/2 cup Bailey's Irish Cream liquor<br />
4 eggs<br />
1/2 cup hot water<br />
1 cup sour cream<br />
1 teaspoon vanilla extract<br />
1 cup semi-sweet mini-chocolate chips<br />
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Directions:<br />
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Preheat oven to 350 degrees. Grease and flour a bundt pan or spray with non-stick coating. (<em>*Note: Instead of using a bundt pan for the cake, I divided it into three 8 inch round non-stick cake pans that I greased with Crisco and floured. After baking, I iced the top of each layer and made it into a triple layer cake.)</em><br />
Whisk lumps out of cake mix, and then combine it with pudding mix and sugar. Mix wet ingredients: oil, Irish Cream, eggs, water, sour cream and vanilla. Add wet ingredients to dry, and beat until smooth. Stir in mini chocolate chips. Pour batter into prepared pan(s). If baking into three 8-inch round pans, bake two on top rack and one on bottom rack for 20 minutes. Rotate racks and bake for another 25-30 minutes, or until knife inserted into cake comes out clean. If baking into bundt pan bake for 1 hour. Allow cake(s) to cool. To serve, sprinkle powdered sugar over the top of the cake, or ice it with your favorite frosting. (I used the chocolate buttercream recipe from "The Back in the Day Bakery Cookbook" and added Irish Cream in place of the milk.) EnJOY!<br />
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<tr><td class="tr-caption" style="text-align: center;">The basic cake ingredients for Mom's original "Decadent Chocolate Chip Cake"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The secret "Irish" ingredient :)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Whisk the lumps out of the cake mix before adding other dry ingredients.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Whisk together the wet ingredients before adding to the dry ones.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beat the wet ingredients gradually into the dry ingredients. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fold in the mini-chocolate chips into the well-mixed batter.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is what the final batter should look like before pouring it in pan(s) to bake.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I used three 9-inch round non-stick cake pans and greased them with Crisco and sprinkled all-purpose flour.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I evenly distributed the cake batter into the three round pans to be baked. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After allowing my cakes to cool for at least 2 hours, I individually frosted each layer with a homemade chocolate buttercream from "The Back in the Day Bakery Cookbook"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy St. Patrick's Day! <3 td=""><!--3--><!--3--><!--3--><!--3--></3></td></tr>
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<br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-13805697906867105382014-02-13T12:30:00.000-06:002014-02-13T12:30:11.448-06:00A Pinch of Love, a Smidgen of Joy - Valentine's Day<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Hearts and candy, hugs and kisses, flowers and dinner, dessert and more dessert: what's not to love about Valentine's Day? It was one holiday out of many that Momma would make extra special for her family. She did this because she loved us. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a Valentine's Day post </span><a href="http://pinchofthissmidgenofthat.blogspot.com/2012/02/hearts-and-stars.html"><span style="font-family: Arial, Helvetica, sans-serif;">Momma wrote for the blog in February 2012</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, she said: <span style="font-family: inherit;"><strong>One of our greatest needs as human beings is
to be loved. We all need love. We need to know that we are important to
somebody, that somebody truly cares about us, wants us, and accepts us
unconditionally. Knowing the God of love and experiencing the depths of His love
helps us grow to be more loving and giving persons. The Bible says in 1 John
4:8, <em>"The person who does not love does not know God, because God is
love," </em>and in 1 John 4:16, <em>"And we have come to know and to
believe the love that God has in us. God is love, and the one
who resides in love resides in God, and God resides in him."</em></strong></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Momma knew that love was an important part of our lives, and God's love is the ultimate love. She set an amazing example of love, by giving to her family and bringing good food and sweets to the table no matter what time of year it was. But this was especially true on holidays, like Valentine's Day. Cooking was a special way she could tell us that she loved us, and we loved her for it and for so many reasons.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When I was younger, I remember helping Momma make a Valentine's Day dinner at home and decorate the family table. Every year, Dad would bring Momma peach, pink or yellow roses and would give me a rose or two for a smaller vase, all of which we would place on the table as the centerpiece. One year, circa 1994, I helped Momma make homemade tacos, beans and rice, and our family's favorite strawberry cake. We'd have dinner and dessert, and then we'd play a game of Monopoly or watch a fun movie like "The Princess Bride." Then, at some point in the evening, we'd have another piece of strawberry cake. :) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This strawberry cake is seriously the best and easiest cake ever. Originally my Grandma Casey's (Momma's Mom's) recipe, it's one that our family goes back to year after year. Not only for the memories of making it, but also for how delicious and simple it is to make.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Best strawberry cake! Ever! Momma actually already published this recipe here: </span><a href="http://pinchofthissmidgenofthat.blogspot.com/2013/04/remembering-and-honoring-our-mothers.html"><span style="font-family: Arial, Helvetica, sans-serif;">Remembering and Honoring Our Mothers</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. But I think that it deserves some more attention! Especially for a Valentine's Day dessert and to tell someone you love them.</span> <br />
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<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Momma's Fresh Strawberry Cake
</span></span></span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
(with Momma's edits in parentheses) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></span></span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 box white cake
mix </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 - 3 oz. box
strawberry Jello </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c oil (I cut
this back to <strong>1/2 to 3/4 cup</strong>, depending on what mood I'm in at
the time.)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. water (<b style="mso-bidi-font-weight: normal;">I substitute 1/2 c milk; </b>no offense to
my mama, but I think it makes a better cake.)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">4 eggs
</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. mashed
strawberries (<b style="mso-bidi-font-weight: normal;">I use </b>1 c mashed
strawberries --<b style="mso-bidi-font-weight: normal;">not drained</b>) (You can
substitute 1 (15-oz.) pkg frozen strawberries in syrup, thawed and
pureed)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Preheat oven to
350 degrees F. Lightly grease and flour cake 13 X 9-inch cake pan (or two to
three smaller pans for a layered cake).</span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Combine cake mix
and gelatin. Add remaining ingredients and beat at medium speed with an electric
mixer until smooth. Pour into prepared pan(s). </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake at 350 for
35-40 minutes. Cool completely, then frost.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">FROSTING:
<o:p></o:p></span></span></span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pound box of
powdered sugar. </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 stick of
butter softened. </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. vanilla
(and 1/2 tsp. strawberry extract, if you have it)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c mashed
strawberries (<b style="mso-bidi-font-weight: normal;">I substitute 1/2 cup</b>
of mashed strawberries drained.) (Very important that they are drained.) (You
can substitute 1 - 10-oz. pkg. frozen strawberries, thawed and
pureed)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Blend well and
cover cooled cake. If too thick keep adding strawberries until it is the right
consistency. Spread evenly over cooled cake. EnJOY! </span></div>
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</span><br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-58520507263228587162013-06-24T14:45:00.002-05:002013-06-24T14:46:38.087-05:00Momma's Poppyseed Chicken<br />
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As many of you may know my Momma, Patricia Rains, went to be with her
Lord and Savior on Tuesday, May 28, 2013. She was a beloved Wife, Mom,
Nanna, Sister, Daughter, Aunt, and Friend to all who knew her. As her
daughter, I am deeply saddened by losing my one and only Momma, but
especially to have lost her as a person... She was such a lovely, godly, JOYful
Christian woman. I am so proud to be her daughter and live life knowing
she made such a wonderful impact on the world.<br />
<br />
One way that she was most
especially known for spreading JOY was in her cooking. She loved this blog and
sharing her recipes, making meals with folks, cooking for others, and loving on people through food. Our family would like to continue her blog, in her memory and as a celebration of her life.<br />
<br />
Here
is one recipe that I fondly remember her making and often make for my
own family. It's her Poppyseed Chicken and can be found on Page 56 of
her cookbook, "A Pinch of This... A Smidgen of That." I hope you will enJOY this delicious dish and share with with your family.<br />
<br />
Romans 15:13 "May the God of hope fill you with all JOY and peace in your faith, that by the power of the Holy Spirit your whole life and outlook may be radiant with hope."<br />
<br />
~ Kenda Williams (Daughter of Patricia Rains & Baker at Wild Oats Bakery and Cafe in Brunswick, Maine)<br />
<br />
<b><u>POPPYSEED CHICKEN, By Patricia Rains</u></b><br />
6 Chicken breasts, stewed, deboned and cut up<br />
1 pint sour cream<br />
3 cans cream of chicken soup<br />
2 Tablespoons poppyseeds<br />
3 rolls Ritz crackers, crushed fine<br />
1 1/2 sticks butter, melted<br />
<br />
Combine crushed crackers and butter. Layer 2/3 of the crackers on the bottom of a large Pyrex baking dish. Press down to make bottom crust. Place chicken evenly over crust. In large mixing bowl, blend sour cream, soup, and poppyseeds. Spread evenly over chicken. Sprinkle remaining buttered Ritz crumbs over top of soup mixture. If you don't want to bake immediately, cover with Handi-wrap and refrigerate until ready to bake. Bake at 350 degrees F for 35 to 45 minutes or until golden and bubbly around the edges. Refrigerate leftovers and microwave to rewarm. EnJOY! :-)<br />
(Recipe can be found on Page 56-57 in "A Pinch of This... A Smidgen of That" cookbook by Patricia Rains, Copyright 2010, Morris Press Cookbooks)<br />
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First, begin by gathering all of your ingredients. This includes boneless, skinless chicken breasts, 1 pint sour cream, 3 cans cream of chicken soup, 2 Tablespoons poppyseeds, 3 rolls Ritz Crackers, and 1 1/2 sticks butter.<br />
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<br />
Take 1 1/2 sticks of butter and melt it in a microwave-safe dish.<br />
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Crush 3 rolls of Ritz Crackers into a medium-sized dish. I like to crush them in the bag and then empty them out into the dish.<br />
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Take the melted butter and pour over the crushed Ritz Crackers.<br />
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Stir with a fork to combine the melted butter into the crackers. Set to the side. <br />
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Meanwhile, take your boneless, skinless chicken breast meat and cut it into small pieces on a cutting board, being sure to wash your hands well before and after doing so as to prevent cross-contamination from the raw chicken.<br />
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Cover the chicken with water in a medium-sized pan and place on the stovetop. Cook until it reaches a boil and continue cooking on low heat until the chicken is no longer pink in the middle and cooked through.<br />
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Drain the water out of the pot, allowing the chicken to stay inside.<br />
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Take the combined crackers and butter and layer 2/3 of it on the bottom of a large Pyrex baking dish. Press down to make the bottom crust of the casserole.<br />
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Place the cooked chicken evenly over the cracker crust.<br />
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In a large mixing bowl, blend the sour cream...<br />
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... three cans of cream of chicken soup...<br />
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... and poppyseeds.<br />
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Stir together with spatula until all the ingredients are thoroughly incorporated.<br />
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Spread evenly over the chicken and cracker crust.<br />
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Make sure the area is covered, all the way to the sides of the casserole dish.<br />
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Sprinkle remaining buttered Ritz crumbs over top of soup mixture.<br />
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Momma didn't do this, but I like to add a Tablespoon or so of poppyseeds on top of the casserole before baking, too, just to give it a little extra something.<br />
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Now it's ready for the oven! If you don't want to bake immediately, cover with Handi-wrap and refrigerate until ready to bake. Bake at 350 degrees F for 35 to 45 minutes or until golden and bubbly around the edges. Refrigerate leftovers and microwave to rewarm. EnJOY! :-) (as Momma would say!)<br />
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Serve with a side of fresh corn on the cob or another vegetable that you and your family enJOY!<br />
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<br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com2tag:blogger.com,1999:blog-1923128340197223567.post-7522568912766049822013-05-23T21:11:00.000-05:002013-05-23T21:30:31.527-05:00Memorial Day and Thanksgiving<div align="center">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsSakHhx11cMsJiu9PMigw0o9SFw95fa_aD6R57czKOBsOZ8dDIxqSzYp9319ffQbkGfEF5uEoe9djN9_d9fBIojETKsGLRzoJQvQ8s1pE0bryhyWJbEUZLhHaunSxcopzpG4xBoqwf1R/s1600/memorial+day2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsSakHhx11cMsJiu9PMigw0o9SFw95fa_aD6R57czKOBsOZ8dDIxqSzYp9319ffQbkGfEF5uEoe9djN9_d9fBIojETKsGLRzoJQvQ8s1pE0bryhyWJbEUZLhHaunSxcopzpG4xBoqwf1R/s640/memorial+day2.png" width="640" /></a></div>
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Memorial Day is a day of remembrance. Many people confuse Memorial Day and Veterans Day. Memorial Day is a day for <em><strong>remembering and honoring military personnel who died in the service of their country, particularly those who died in battle or as a result of wounds sustained in battle.</strong></em> While those who died are also remembered on Veterans Day, Veterans Day is the day set aside to thank and honor <span style="color: black;"><strong>ALL</strong></span> those who served honorably in the military - in wartime or peacetime.</div>
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Three years after the Civil War ended, on May 5, 1868, the head of an organization of Union veterans — the Grand Army of the Republic (GAR) — established Decoration Day as a time for the nation to decorate the graves of the war dead with flowers. Maj. Gen. John A. Logan declared that Decoration Day should be observed on May 30. It is believed that date was chosen because flowers would be in bloom all over the country. </div>
The first large observance was held that year at Arlington National Cemetery, across the Potomac River from Washington, D.C. The ceremonies centered around the mourning-draped veranda of the Arlington mansion, once the home of Gen. Robert E. Lee. Various Washington officials, including Gen. and Mrs. Ulysses S. Grant, presided over the ceremonies. After speeches, children from the Soldiers’ and Sailors’ Orphan Home and members of the GAR made their way through the cemetery, strewing flowers on both Union and Confederate graves, reciting prayers and singing hymns. (Source: <a href="http://usmilitary.about.com/od/theorderlyroom/a/memorialday.htm">http://usmilitary.about.com/od/theorderlyroom/a/memorialday.htm</a>)<br />
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Although traditions have morphed through the years, we must never fail to honor our military personnel who gave their lives so the rest of us might live in freedom. How will you honor family members and friends who have died while serving their country? What will you tell your children and grandchildren about your relatives who have given their lives in battle? How will you emphasize this day of remembrance? What occasion might give you an opportunity to lead in a prayer of thanksgiving for these honored soldiers?</div>
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What a better way to get the family together on a day of remembrance than to celebrate with a family picnic? A picnic provides a perfect opportunity to gather both friends and family to share in a meal and some memories. As you bless the food, you can be sure to include your thanks to God for the freedoms we enjoy and for those who secured it for us.</div>
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And what better picnic food than BBQ pulled pork sandwiches, coleslaw, and baked beans? YUM!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamt4n0sySHussKk09HolQDRygd_osJ_c1BxcgDqvEA-entOqdJLMdhCgrsSM0wpvXGWHId2f3Elj80EK8_gt8_96GtXStnGmYIqeHxx1Q8WwLUUimdZCLQuNE5QvrCjSMU8mr3Tq1wVm7/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamt4n0sySHussKk09HolQDRygd_osJ_c1BxcgDqvEA-entOqdJLMdhCgrsSM0wpvXGWHId2f3Elj80EK8_gt8_96GtXStnGmYIqeHxx1Q8WwLUUimdZCLQuNE5QvrCjSMU8mr3Tq1wVm7/s640/IMG_3881.JPG" width="640" /></a></div>
Normally, I barbeque outdoors with the grill and smoker, but today, we're going to avoid the heat and humidity (and the extra labor and time required! :-) by baking everything indoors. This is a great alternative, especially if the weather turns bad, and you're stuck inside on a rainy holiday weekend, like some of us have been the past couple of weekends.<br />
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For those in the southern United States, pulled pork and barbecue are synonymous. Pulled pork refers to the pulling of two forks apart to shred the cooked meat. Pulled pork that has been prepared outdoors in a smoker has a natural smokey flavor from extended exposure to wood smoke, which both cooks and flavors the meat. Smoking takes the longest of any outdoor meat-cooking method. Cooking with smoke requires low temperatures and a cooking time of several hours, but the final results of tender, flavorful shredded pork are well worth your efforts. (I plan to do a future blog on outdoor smoking, but it will probably involve a beef brisket.... the concept is the same, either way.)<br />
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Pulled pork is a pork roast that has been slow-cooked to the point that it falls apart when pierced with a fork. The pork is then shredded with forks, spiced and mixed with barbecue sauce (optional, if you used dry rub before cooking) to create a delicious staple that can be used in sandwiches, wraps and other recipes. The secret that puts the taste over the top, at least in my humble opinion (BIG grin:-), is to use a good dry rub and wrap the roast in bacon before putting it in the slow-cooker or oven. <br />
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My mouth is watering just thinking about it, so let's get started! The recipe is in the cookbook on page 59. If you don't have the cookbook, don't worry! I've included the complete recipe below for you to print or copy and paste to your word processor and save in your cooking files. <br />
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<strong>SLOW-COOKED PULLED PORK</strong><br />
(Favorite for BBQ Sandwiches!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuhc4z0areAD5VIO-Owvxd5-Rb39-RCX_7NrE7yv0I_S8OgqtJTc3az-Ugvs9BMv5RthjdTdkTiKSDTxGaWT5qA0Emx703xQ0l-DHs8FekA7oXObztj5w5pQxryJozsLpl8SFgYvo0Q87/s1600/IMG_3882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuhc4z0areAD5VIO-Owvxd5-Rb39-RCX_7NrE7yv0I_S8OgqtJTc3az-Ugvs9BMv5RthjdTdkTiKSDTxGaWT5qA0Emx703xQ0l-DHs8FekA7oXObztj5w5pQxryJozsLpl8SFgYvo0Q87/s640/IMG_3882.JPG" width="640" /></a><br />
Make your grocery list, or collect your ingredients :-)...<br />
Of course, you'll need a nice big pork roast...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHahrcC6vFqfX_0QChw5Aj46PICbEDPOemXvRQMDYr8yiEE2oexCQUU1AOmN8N2hdgnEob6hsM6bSLas0RX48J4UuUQhw3IYDEmHCyOvD5bASqhEWQ93CJyD4HFUh-kbdsC1JbQyZiNHpk/s1600/IMG_3861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHahrcC6vFqfX_0QChw5Aj46PICbEDPOemXvRQMDYr8yiEE2oexCQUU1AOmN8N2hdgnEob6hsM6bSLas0RX48J4UuUQhw3IYDEmHCyOvD5bASqhEWQ93CJyD4HFUh-kbdsC1JbQyZiNHpk/s640/IMG_3861.JPG" width="640" /></a><br />
and a few other ingredients...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghxVtU3A979PfjpykrVsUErCspwqj4vn2eOniRgwr_v0bh6jTudsGPz_cxiDAanCh9SAG3ryvrtM_MWuTGVJm8dZngk2LV8LTPdmpvv-DiXk6hCYEUQr1-JC9eooY-JqmcVFgHQaZK1fH/s1600/IMG_3868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghxVtU3A979PfjpykrVsUErCspwqj4vn2eOniRgwr_v0bh6jTudsGPz_cxiDAanCh9SAG3ryvrtM_MWuTGVJm8dZngk2LV8LTPdmpvv-DiXk6hCYEUQr1-JC9eooY-JqmcVFgHQaZK1fH/s640/IMG_3868.JPG" width="640" /></a><br />
and a few more... (I order my Cowtown Sweet Spot BBQ rub online from The Kansas City BBQ Store at this URL: <a href="http://www.thekansascitybbqstore.com/kc2/index.php?main_page=index&manufacturers_id=76&sort=20a&page=2&zenid=9665233f8a03344dd4ddbc222b9dddde">http://www.thekansascitybbqstore.com/kc2/index.php?main_page=index&manufacturers_id=76&sort=20a&page=2&zenid=9665233f8a03344dd4ddbc222b9dddde</a> (THANKS, Ruth Dale, for introducing me to that great product!) I think it's just about PERFECT for pulled pork or for a really good BBQ beef brisket. I discovered it's also available at Bass Pro Shops (so I stocked up last time we were there :-).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzdPAxi-NJ9q6wvyQF7HnvEw81wleZfLHJu8cjxZx2B4dvwhXr9NwM5YP2q1oxYvi-kgCrIG8Y58Qmk2gI51LNBeps5ZSNISCjoNL5XNS2uPk2_davFoXxjjCxDJaA5JBf8xOFxjOdAVw/s1600/IMG_3865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzdPAxi-NJ9q6wvyQF7HnvEw81wleZfLHJu8cjxZx2B4dvwhXr9NwM5YP2q1oxYvi-kgCrIG8Y58Qmk2gI51LNBeps5ZSNISCjoNL5XNS2uPk2_davFoXxjjCxDJaA5JBf8xOFxjOdAVw/s640/IMG_3865.JPG" width="640" /></a><br />
And, the item below isn't an ingredient, but it's necessary! :-) These bags are great for helping seal in the juices and keep the meat moist and tender. Be sure to purchase the "Turkey size" bags if doing a large roast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA7nmTmRPSi21lrXKUQE-3cT0ttKU3d0Jradhgowk97X36ywN28Kth3L6CLWVenSfI1stiB2DA7qeZS1i6XTCSatCo2XtB1CPWtI6yeZ-cwb3yfxILNtD1K7Lvf6u16OZb5O8HuEsdx47/s1600/IMG_3866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA7nmTmRPSi21lrXKUQE-3cT0ttKU3d0Jradhgowk97X36ywN28Kth3L6CLWVenSfI1stiB2DA7qeZS1i6XTCSatCo2XtB1CPWtI6yeZ-cwb3yfxILNtD1K7Lvf6u16OZb5O8HuEsdx47/s640/IMG_3866.JPG" width="640" /></a><br />
Wash and blot meat dry with a paper towel. Coat well with seasonings, beginning with Cavender's, garlic powder, and ending with the BBQ rub of your choice.</div>
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Shake a couple of tablespoons of flour and a dash or two more Cavender's inside the Brown-n-Bag and place in a large aluminum pan or casserole dish (big enough to hold the juices that will inevitably cook out over the next several hours). Place sliced onions (and bell pepper pieces, if desired) inside the bag, spread out evenly in the bottom of the pan, so the roast will rest on the veggies.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUB0LrEZ2mKiVS10dwcVVQ9C2zNVmRYZ6zaKuwq5d5ySFWTfRNsIaolXp7qK-EVXNEL5mcMGtebPScSfLQcvQpqyQ-0XlTUDxUEIllo02rzScHAf8FgY2xxS-F7RDIygseluvoUAPqMPw/s1600/IMG_3867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUB0LrEZ2mKiVS10dwcVVQ9C2zNVmRYZ6zaKuwq5d5ySFWTfRNsIaolXp7qK-EVXNEL5mcMGtebPScSfLQcvQpqyQ-0XlTUDxUEIllo02rzScHAf8FgY2xxS-F7RDIygseluvoUAPqMPw/s640/IMG_3867.JPG" width="640" /></a><br />
Transfer seasoned roast to the bag, placing it on top of the onions, bell peppers and flour mixture. Drape strips of hickory smoked bacon over the roast until it is completely covered. Sprinkle more BBQ rub seasoning over the bacon until it is completely covered. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIMVNjg1Cd_jhz8hZ5fFMCF95Mk3AZbWNxvomocllfg2fnMxO2Uv8bfmoZnCqGD946p8HEqF6CS4EZofNhcTbd18-e76yNU7mVflDb_CudGUbH8FtqEd3cCczH5h_qFlbK4TgwQ3ip-A_/s1600/IMG_3869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIMVNjg1Cd_jhz8hZ5fFMCF95Mk3AZbWNxvomocllfg2fnMxO2Uv8bfmoZnCqGD946p8HEqF6CS4EZofNhcTbd18-e76yNU7mVflDb_CudGUbH8FtqEd3cCczH5h_qFlbK4TgwQ3ip-A_/s640/IMG_3869.JPG" width="640" /></a><br />
Be generous with the dry rub...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJS5QyfeqLarB1XJhwIVM3_RvyKZ70AMKQwOJmmryztonOjLDdZ6Mi_zteTWZXZCxZqgRqRI04sL9-1ZANp4vDE7aGIkeozYomM6WmH9sFj3l7gmp3QEnqBfvOKVRM2-QoDOh-fCgc3Bh/s1600/IMG_3871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJS5QyfeqLarB1XJhwIVM3_RvyKZ70AMKQwOJmmryztonOjLDdZ6Mi_zteTWZXZCxZqgRqRI04sL9-1ZANp4vDE7aGIkeozYomM6WmH9sFj3l7gmp3QEnqBfvOKVRM2-QoDOh-fCgc3Bh/s640/IMG_3871.JPG" width="640" /></a><br />
Add 1/2 to 1 cup water to the bottom of the bag, being careful not to wash seasonings off of roast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4wqvNjpqX8iROJan0NxYsClf2uymYJB8Im_RqrJrSrFgFiY2rpvj8T6K64-yrHKPPqJGvSVPd7RTgUG4jBNx-pCHuC-QxfQrLtOXWcoNRkQs5n5sq-r2RjMFzuiNbV66tzzzmJ6WQQZ6/s1600/IMG_3872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4wqvNjpqX8iROJan0NxYsClf2uymYJB8Im_RqrJrSrFgFiY2rpvj8T6K64-yrHKPPqJGvSVPd7RTgUG4jBNx-pCHuC-QxfQrLtOXWcoNRkQs5n5sq-r2RjMFzuiNbV66tzzzmJ6WQQZ6/s640/IMG_3872.JPG" width="640" /></a><br />
Clasp and seal bag closed. Slit small 1-inch openings in the top of the bag for steam to escape, and place the pan in a 350 degree oven (or turkey roaster that you will cover) and continue to cook for 6 to 8 hours, until roast is forktender. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NSMtW-DjCOOy29k5V6gBNTlhwiBEnmsUu9frFPPy1pSEmglGv4oxtBWzKBsqWLAi7gFmX2X3zyXDeb3wHQPJzha8XErrOG9jkX97WXWtmqamDHGDmZ6L9D5q7Rp0-_vz_oKF9ZhtHtfk/s1600/IMG_3873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NSMtW-DjCOOy29k5V6gBNTlhwiBEnmsUu9frFPPy1pSEmglGv4oxtBWzKBsqWLAi7gFmX2X3zyXDeb3wHQPJzha8XErrOG9jkX97WXWtmqamDHGDmZ6L9D5q7Rp0-_vz_oKF9ZhtHtfk/s640/IMG_3873.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjFL3JwAMvw9Udz7U9n5mi3st4kIII7TNSt1VsRgCzcyz9pd1Zc83Dy2iqTCV4vG7ta_1gXUlN0aZYUHOcgbrw2HK8mzLHdcEYr4p_hN2vyd0sC7FJiZsNPTwUpjzw84qedl2olW6u6Nm/s1600/IMG_3874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjFL3JwAMvw9Udz7U9n5mi3st4kIII7TNSt1VsRgCzcyz9pd1Zc83Dy2iqTCV4vG7ta_1gXUlN0aZYUHOcgbrw2HK8mzLHdcEYr4p_hN2vyd0sC7FJiZsNPTwUpjzw84qedl2olW6u6Nm/s640/IMG_3874.JPG" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVEk1yrCqLmPX1O1CPXNSr6P7t797bvgmi7qlgdsPTMUB4jTBrevhz6MmORiDxlEGOs9G6x3t0RfGrRLvNIAk8lXvYqXUQXgBp7CemOy_qUM55vMTv3kVLWCUYHQs-Wnwzn_MSOJZuz8O/s1600/IMG_3876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVEk1yrCqLmPX1O1CPXNSr6P7t797bvgmi7qlgdsPTMUB4jTBrevhz6MmORiDxlEGOs9G6x3t0RfGrRLvNIAk8lXvYqXUQXgBp7CemOy_qUM55vMTv3kVLWCUYHQs-Wnwzn_MSOJZuz8O/s640/IMG_3876.JPG" width="640" /></a></div>
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Remove pan from oven and allow to stand for 10 minutes or longer, if needed to cool and handle. Shred roast (discarding waste fat and bones), using two forks; Place shredded pork in a large container where you can add juices--including bits and pieces of the onions and bell peppers-- from the Brown-n-Bag and a few more dashes of BBQ rub to taste. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiLEnxgJWaIbrYT3vM-rzuFFb3sHOwxdSxx1DMf7_s6FfK8IuzhVvOoaMvRLietdsGuy5XvMAjl_WjEtcODxCgx6cnZ55KXMatdwGPVPkvdCDZQODr9v-toay_V0MaPX98OeYE_c7xaxN/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiLEnxgJWaIbrYT3vM-rzuFFb3sHOwxdSxx1DMf7_s6FfK8IuzhVvOoaMvRLietdsGuy5XvMAjl_WjEtcODxCgx6cnZ55KXMatdwGPVPkvdCDZQODr9v-toay_V0MaPX98OeYE_c7xaxN/s640/IMG_3878.JPG" width="640" /></a><br />
Some folks like to add a few dashes of BBQ sauce at this point, but I prefer to serve the meat like it is (since I've already used dry rub and bacon to give it a smoked flavor, it has a great taste and doesn't really need the sauce), and serve the sauce on the side for those who want extra. Serve on a platter or casserole dish. Spoon meat and BBQ sauce (if desired) onto bread slices or rolls.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamt4n0sySHussKk09HolQDRygd_osJ_c1BxcgDqvEA-entOqdJLMdhCgrsSM0wpvXGWHId2f3Elj80EK8_gt8_96GtXStnGmYIqeHxx1Q8WwLUUimdZCLQuNE5QvrCjSMU8mr3Tq1wVm7/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamt4n0sySHussKk09HolQDRygd_osJ_c1BxcgDqvEA-entOqdJLMdhCgrsSM0wpvXGWHId2f3Elj80EK8_gt8_96GtXStnGmYIqeHxx1Q8WwLUUimdZCLQuNE5QvrCjSMU8mr3Tq1wVm7/s640/IMG_3881.JPG" width="640" /></a><br />
As you will see when you finish pulling all the pork from the bone and removing it from your roasting pan, you will have a lot of "drippings" left in the bag. Don't you dare toss this mess! It's the best ever ingredient for making BBQ Baked Beans! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2JbFNpptJoAt3XGGOsBHTEFT4_ShlboPAvQFr0x-zT5HpzFkVn7uZ9i8eeu-d2LYzMYqWcrerF5nHmFH5Ak4AOrxsT7RpR1FDLrvNEim1wu_3jvPseyCovLplksinokjYIglMEmTVnvw/s1600/IMG_3879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2JbFNpptJoAt3XGGOsBHTEFT4_ShlboPAvQFr0x-zT5HpzFkVn7uZ9i8eeu-d2LYzMYqWcrerF5nHmFH5Ak4AOrxsT7RpR1FDLrvNEim1wu_3jvPseyCovLplksinokjYIglMEmTVnvw/s640/IMG_3879.JPG" width="640" /></a></div>
<div style="text-align: center;">
Just use a ladle to transfer your drippings to plastic bowls or freezer containers (You'll see below that I'm using a fancy-smancy Cool Whip bowl as my container!) and freeze it until you're ready to bake your next batch of baked beans.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVtGD-DsiZMbgLOqL3sSvvDoKpW7SL5ZrO-D_jqYSzqqDlrHylh9ttrJeFkmsi5aj2T396gkuoF08YNW0MPgHT5v-NMyWvI8gt8lPXCO7aUm85JLXg7RakrfbKrTrKVaA_o_loekPTNEB/s1600/IMG_3880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVtGD-DsiZMbgLOqL3sSvvDoKpW7SL5ZrO-D_jqYSzqqDlrHylh9ttrJeFkmsi5aj2T396gkuoF08YNW0MPgHT5v-NMyWvI8gt8lPXCO7aUm85JLXg7RakrfbKrTrKVaA_o_loekPTNEB/s640/IMG_3880.JPG" width="640" /></a></div>
This mixture already has everything in it that you would want to add to your baked beans to make them REALLY good---smoked flavoring, BBQ flavoring, onions, bell peppers, other seasonings you've added to the meat---what else would you need to season your <span style="color: red;"><strong>Baked Beans</strong></span>? I'm telling you, this makes the best baked beans you'll eat anywhere! <br />
<br />
<strong>Here's what I do to make them:</strong> To 3 regular sized cans of pork-n-beans, add about half of a bowl (Cool Whip sized bowl :-) of these drippings (just leave the other half in the freezer for later-- I use an ice cream scoop to dip out whatever amount I want to use, and leave the rest in the bowl), along with a couple of tablespoons of brown sugar that you've mixed (until all the lumps are out) with a couple of tablespoons of cornstarch. Stir the sugar/cornstarch mixture well into the beans/drippings mixture (if you want more spice, add a couple of tablespoons of smokey BBQ sauce) and pour the whole thing into a casserole dish that you've sprayed with non-stick coating. Bake at 350 degrees F. for about 30 minutes and remove from the oven to stand for a few minutes before serving. YUMMY!<br />
<br />
This is great served alongside <span style="color: red;"><strong>Creamy Coleslaw (Page 23 in the cookbook)</strong></span> or a green salad and <strong>Baked Beans</strong> (just gave you that recipe! :-). <br />
<br />
<br />
<strong>SLOW-COOKED PULLED PORK</strong><br />
(favorite for BBQ sandwiches!)<br />
<br />
<strong>INGREDIENTS:</strong><br />
Large (4 - 5 lb.) pork shoulder or Boston Butt roast <br />
Cavender's Greek Seasoning<br />
California Garlic Powder<br />
Your Favorite Kansas City BBQ Rub<br />
6 - 8 slices smoked slab bacon (thick sliced)<br />
1 or 2 sliced onions<br />
1 large, chopped green bell pepper, (optional, but it's good!)<br />
1/2 c. flour<br />
1 Reynold's Brown-n-Bag, large size<br />
1/2 to 1 c. water<br />
Turkey Roaster or regular oven, prewarmed to 350 degrees F. (note: you may want to reduce this temperature to 300 degrees F, if your oven tends on the HOT side. Mine usually needs the extra temp and cooks lower than most ovens. Be your own judge, according to past experience with your oven.)<br />
<br />
<strong>DIRECTIONS:</strong> <br />
Wash and blot meat dry with a paper towel. Coat well with seasonings, beginning with Cavender's, garlic powder, and ending with the BBQ rub of your choice. Shake flour and a dash or two more Cavender's inside the Brown-n-Bag and place in a large aluminum pan or casserole dish (big enough to hold the juices that will inevitably cook out over the next several hours). Place sliced onions (and bell pepper pieces, if desired) inside the bag, spread out evenly in the bottom of the pan, so the roast will rest on the onions. Transfer seasoned roast to the bag, placing it on top of the onions, bell peppers and flour mixture.<br />
<br />
Drape strips of bacon over the roast until it is completely covered. Sprinkle more BBQ rub seasoning over the bacon. Add 1/2 to 1 cup water to the bottom of the bag, being careful not to wash seasonings off of roast. Clasp and seal bag closed. Slit small 1-inch openings in the top of the bag for steam to escape, and place the pan in a 350 degree oven (or turkey roaster that you will cover) and continue to cook for 6 to 8 hours, until roast is forktender. <br />
<br />
Remove pan from oven and allow to stand for 10 minutes or longer, if needed, to cool and handle. Shred roast (discarding waste fat and bones---but do not discard drippings!!), using two forks; Place shredded pork in a large container where you can add juices from the Brown-n-Bag and a few more dashes of BBQ rub to taste. Some folks like to add a few dashes of BBQ sauce at this point, but I prefer to serve the meat like it is (since I've already used dry rub, it has a great taste and doesn't really need the sauce), and serve the sauce on the side for those who want extra. Serve on a platter or casserole dish. Spoon meat and BBQ sauce (if desired) onto bread slices or rolls.<br />
<br />
<br />
This is great served alongside <strong><span style="color: red;">Creamy Coleslaw (Page 23 in the cookbook)</span></strong> or a green salad and baked beans.<br />
<br />
<br />
<span style="color: red;"><strong><u>Some hints (not in the cookbook :-):</u></strong></span><br />
<br />
•If you don't use bacon to wrap your roast, or if you want a deeper smoked flavor in your pulled pork, you may choose to transfer it to a smoker once it is cooked. Only after the meat is cooked through and nearly falling apart is it put onto the smoker for up to two hours to infuse the meat with smoke flavoring.<br />
<br />
•Smoking should be done between 200 and 250 degrees Fahrenheit. This temperature slowly cooks the meat to ensure that the exterior is not burned before the interior cooks. This low heat is needed to increase the time for the smoking process to ensure that the meat is fully flavored by the wood smoke.<br />
<br />
•Smoking an entire hog for pulled pork can take several days, and even a shoulder roast requires 10 to 12 hours of smoking if you do not precook the meat (as in the recipe above). This is the most traditional way to smoke pulled pork, but if you boil the pork before putting it on the smoker to keep it juicy, the smoking time reduces to two hours. <br />
<br />
Read more: Southern Pulled Pork BBQ Smoking Tips | eHow.com <a href="http://www.ehow.com/info_8658033_southern-pork-bbq-smoking-tips.html">http://www.ehow.com/info_8658033_southern-pork-bbq-smoking-tips.html</a><br />
<br />
<span style="color: red;"><strong><u>HERE ARE YOUR BONUS RECIPES:</u></strong></span><br />
If you have the cookbook, take a peek at the <span style="color: red;">Creamy Cole Slaw recipe on pages 23-24</span> and <span style="color: red;">Chick-fil-A's Coleslaw recipe on page 30</span>. For those who don't have the cookbook, I've included both recipes below. Hope you enJOY your holiday weekend and spend some special time with your family.<br />
<br />
<strong>CHICK-FIL-A'S COLESLAW</strong> (page 30, A Pinch of This... A Smidgen of That)<br />
<br />
6 cups shredded cabbage 1/2 cup mayonnaise<br />
1/4 cup sugar 1/2 tsp. celery seed<br />
1 cup shredded carrots 2 - 3 drops hot sauce<br />
1/2 tsp. salt 3 Tbsp. dry minced onion<br />
1/4 tsp. pepper 1/4 - 1/2 cup buttermilk<br />
1/4 - 1/2 cup milk<br />
<br />
Combine shredded cabbage, sugar, shredded carrots, salt, pepper, and milk. <br />
<br />
Chill mixture for 15 minutes (no less). In the meantime, combine mayo, celery<br />
seed, hot sauce, minced onion, and buttermilk. After 15 minutes, mix well with<br />
cabbage that has been chilling in the refrigerator. Allow flavors to blend for<br />
several hours or overnight before serving. (SOURCE: E-Cookbook's Library of<br />
Top Secret Insider's Recipes, Master Edition, available on the Internet.)<br />
<br />
<strong>CREAMY COLE SLAW</strong> (page 23-24, A Pinch of This... A Smidgen of That)<br />
<br />
by Patricia Rains<br />
<br />
1/2 c. whipping cream 1/8 tsp. pepper<br />
3 T. apple cider vinegar 4 c. shredded cabbage<br />
1/2 c. mayonnaise 1/2 c. finely grated carrots<br />
2 T. sugar 1/2 c. finely chopped bell peppers<br />
1/2 tsp. salt<br />
<br />
Combine the cream, vinegar, mayonnaise, sugar, salt, and pepper. Pour over<br />
the veggies; toss to coat well. Chill 2 hours, then serve. Makes 6 servings.<br />
<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">For more Memorial Day recipes and ideas, see this previous post:</span> </div>
<div style="text-align: center;">
<a href="http://www.pinchofthissmidgenofthat.blogspot.com/search/label/memorial%20day">http://www.pinchofthissmidgenofthat.blogspot.com/search/label/memorial%20day</a></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qEy-EIfMqFzf-5d5dCkz3lWAS1hC9rh4SrRxZP5oRF8IL1FgAiTRo_Ig7enBpP9UoFUjI8vVjp3_EgPVhLBez5wim39YDbB__FoWJK2PWG3UKhuK6BqNAP9aFKlpXz0Od9yy32MSJoqh/s1600/flagflying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qEy-EIfMqFzf-5d5dCkz3lWAS1hC9rh4SrRxZP5oRF8IL1FgAiTRo_Ig7enBpP9UoFUjI8vVjp3_EgPVhLBez5wim39YDbB__FoWJK2PWG3UKhuK6BqNAP9aFKlpXz0Od9yy32MSJoqh/s640/flagflying.jpg" width="640" /></a></div>
pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-56360633404682271012013-04-13T23:08:00.001-05:002013-04-16T16:29:03.717-05:00Remembering and Honoring Our Mothers<div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-UPaWZRprtJFEM_umWVkxly_23G-lfm581aQIuFfk6UM8l7to6nKR2A-BL6wwlbygtyJbxWz8rJzbpRbc0eAakAQbl1ZLznn1r77EU_LWEKcFaGcl7IztfSl0vg-nfhuTjCfnDjmYpQR/s1600/Happy-Mother-Day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-UPaWZRprtJFEM_umWVkxly_23G-lfm581aQIuFfk6UM8l7to6nKR2A-BL6wwlbygtyJbxWz8rJzbpRbc0eAakAQbl1ZLznn1r77EU_LWEKcFaGcl7IztfSl0vg-nfhuTjCfnDjmYpQR/s640/Happy-Mother-Day.jpg" width="640" /></a></div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;"><v:shapetype coordsize="21600,21600" filled="f" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><v:stroke joinstyle="miter"><v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"><o:lock aspectratio="t" v:ext="edit"><span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><v:stroke joinstyle="miter"><v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"><span style="font-family: Arial;"><v:shapetype coordsize="21600,21600" filled="f" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><v:stroke joinstyle="miter"></v:stroke></v:shapetype></span></v:path></v:stroke></v:shapetype></span></o:lock></v:path></v:stroke></v:shapetype></span><span style="font-family: Arial;">I realize it's still a
little early, but I want to give you some time to think about this. How will
you remember and honor your mother this year on Mother's Day? What kind of
mother or grandmother do you want to be?<br />
<br />
As I remember my mother this year on Mother's Day, I will recall how many times
her wisdom has guided me on the journey of life. I will remember how she helped
me to grow with love, truth, honesty, and faith in God. I will remember how she
inspired me to choose the right path with values, morals, self-worth, and
confidence that God was always with me to help me---so I had no reason to be
afraid. I will remember how she enCOURAGEd me to dream with hope, assuring me
that I could do anything that God led me to do. As I remember, I pray that I've
influenced my own children and grandchildren in positive ways, just as my momma
influenced me. Her guidance and daily prayers made me who I am today, and no
human being has ever touched my life as she did. My momma passed away 27 years
ago, but I believe her prayers are still being answered, so her influence
continues in my life, even today.<br />
<br />
"Remembrance in life's passings is the truest form of love one can give,
for a memory should never die and a love should live forever in the heart of
another!" (Laura M. Phipps-Kelley)<o:p></o:p></span></div>
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<span style="font-family: Arial;">Mother’s Day is a holiday
remembering and honoring motherhood that is observed in different forms throughout
the world. The American celebration of Mother’s Day was created by Anna Jarvis
in 1908 and became an official <st1:country-region w:st="on"><st1:place w:st="on">U.S.</st1:place></st1:country-region>
holiday in 1914. Jarvis would later denounce the holiday’s commercialization
and spent the latter part of her life trying to remove it from the calendar.
While dates and celebrations vary, in the <st1:country-region w:st="on"><st1:place w:st="on">US</st1:place></st1:country-region>, Mother's Day is celebrated on
the second Sunday in May (which falls on May 12, 2013). In the <st1:country-region w:st="on"><st1:place w:st="on">UK</st1:place></st1:country-region>, mothers are
honored the fourth Sunday of Lent (which was March 10, 2013). (For more see: <a href="http://www.mothersdaycentral.com/about-mothersday/history/"><span style="color: blue;">http://www.mothersdaycentral.com/about-mothersday/history/</span></a>)</span></div>
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<span style="font-family: Arial;"><o:p></o:p></span> </div>
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<span style="font-family: Arial;">Whenever it occurs, Mother’s
Day traditionally involves presenting mothers with flowers, cards and other
gifts. If you haven't begun to think about how to honor your mom this Mother's
Day, let today's post inspire you to think of some creative ways to tell her
how much you love and appreciate her. Whether you have children or not, you may
have a mother, grandmother, sister, or a special friend who has "been like
a mom" to you that you can honor on Mother's Day. Be sure to express your
love and appreciation for their influence on your life.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Every time I bake this cake
or see the recipe for "Fresh Strawberry Cake," I think of my momma,
because she used to make it every spring when we had fresh strawberries. Most
of the time, she baked on a Saturday, so we would have a great dessert for
Sunday lunch. This is her recipe, with a few of my own modifications. I hope
you enJOY it!</span></div>
<div style="text-align: left;">
</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">MOMMA'S FRESH STRAWBERRY CAKE<o:p></o:p></span></b></div>
<div style="text-align: center;">
</div>
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<span style="font-family: Arial;">(with my modifications :-)</span></div>
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<span style="font-family: Arial;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pK_hhIuAjOElBmXbtUqQKqJycMCDWRuxURMowvbkK95xdB4MRdMoVs2Y7iGrQQDBuomMF357k9ovH7eugB0_Ixi1HgmWb3KIJSX72kyF3Kqhb6u14qcaOlx0zmjmhGrea4wQgE1rtMMt/s1600/fresh+strawberry+cake+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pK_hhIuAjOElBmXbtUqQKqJycMCDWRuxURMowvbkK95xdB4MRdMoVs2Y7iGrQQDBuomMF357k9ovH7eugB0_Ixi1HgmWb3KIJSX72kyF3Kqhb6u14qcaOlx0zmjmhGrea4wQgE1rtMMt/s640/fresh+strawberry+cake+(2).jpg" width="512" /></a></div>
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Let's get started! Gather your ingredients first. </span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">You'll need a box of white cake mix, a small box of
strawberry Jello, vegetable oil, water (or milk, if you follow "my
modifications"), 4 eggs, and of course, mashed strawberries.<o:p></o:p></span></div>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtSvtUoS4jiRsKMTDDvUprNjd9d-pMNpdraJWAd7HsGP5s-E3oVm6leyhzAhzEjumEEyZ5hCgZ351EdR-1f-hDm2KenlZg6AQGlrtmQI2hUiRgh0rEggyrQ0hfri4Vaujd4PYOuzd58SL/s640/IMG_3484.JPG" /><br />
<div style="text-align: center;">
</div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Now, folks, it doesn't get much simpler than this.
Mama's directions say to just mix everything together and pour it into the pan
to bake... well, you know me---the "detail" person---I have to go and
complicate matters by getting technical.</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">I'll show you what I mean...<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">First, I use a mixer to beat all the lumps out of my
cake mix and blend in the dry Jello.<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw484TV_10rwbxvrkpO6MuFFE9KPT319zXiAEswQQQhrD1LjloRiZ79CJc5OqoEX2DI_Covps4ywMfOgfd0OQEaALkwk2nF_fvwjKVsa7kPrnaAtqxoaoY4RpjMDsEEaLOoGCMyDLUIaC/s640/IMG_3490.JPG" /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLkQSpCASfIBXewGQyuHpbodBDIbnFvnJOtYDhqEK8hkzbfy8OQHhcIVnEEEpLIdVgG-H17LWyj53gVXpjuOsbMTeFXfFzH4HSt4EJVExkk01H5pAGy1JJaHsnxaeFDZZ0OBz85c1TmNI/s640/IMG_3491.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Set this dry mixture aside and cut up, then
mash your strawberries. I mashed about a quart of berries and had a little bit
left over when I finished the cake. No one complained about the leftovers :-).<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaSbwBhfUoUotZfApRlRorxjDtc8e7yf162NNTxd9jgI00-K2QJqsPBsd5HkPcmsBlmaCGoUHoWmuEQL_ueGOwSsq0iJj084jngxZcgs5IcJGa0yTh8NIVwTSvhnRTSu1cRwnr8aL-vnp/s640/IMG_3486.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;"></span> </div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB3Z15dTM7zzZiOHQ3YwUltKQZLmcfRY_TGTm23AW6NvoUnvjsro62475qK_U8QQH753CB7xYAA-0VrCaG9NjyTm1tWdD0UJinE0l8Eh8eBZFKAuFfWZCPNWAZXyD3naWrnZ4yKOaAZPU/s640/IMG_3488.JPG" /></span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">It takes a few minutes to mash the berries, but just
keep mashing, you'll get there! :-)<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q89S7XqOg-vNVwvGHL8AeeiTHJWLv3XagntG6o2ncK4DKmnoCgRwFk6A3ry0jx15VWIpCHmeS3VZFeG5-N0pyAAhUrthk74AAQhqssHkwjJ0YEiSabo2bj5J0T_1Gu6YGzBmgX6HU4B8/s640/IMG_3489.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Add oil, water (or MILK, if you modify), and eggs to
the dry mixture and beat with an electric mixer to combine, scraping sides of
the bowl to incorporate all the ingredients.<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEYWHFlWWeiOPBVRYffSoaj10X9DORiCRU3GFFNuhKVqgnQw7vWJXmHjUweuiFAizKc0UJlwvMVFRoRD3l8uo3FsE0-HkHiuqjkBJn-sGjtlKoBDhi11aMwImmgfJimRLZbICLEK9CeVY/s640/IMG_3492.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Once the batter is well mixed, gradually add the
mashed berries (note the modification in amount).<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbx5nptTXRPdT41qgPcKjN0tuJJCZgJRrmAchSzr0X-8Hg-nGB2GZerR30d1f8arYK1mzLFfYffeSl0PEiC3h67X4HISN8WdFK0f0ONLBYCsbvpY5pwS7KvwkqiK7IQrb5dTnsUOI6X8Q/s640/IMG_3493.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;"><o:p></o:p></span><br /></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMT_Q_XrnScaGVveLoC1jR3FgZvOwj6lHG9gQeQ4_cvUxdT5J_ZwavqOcTVzvjf9G7mPBA19X6uFF2552OjQZp18n36TX2Swmp5kh82nLu1y_gVlLEmxEENXxGww8-xm22nGRKwjisbZ2Q/s640/IMG_3494.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Grease and flour an oblong (13 X 9) pan or 2 round
(9-inch) cake pans. Spread the batter evenly into your prepared pan(s). Bake at
350 for 35-40 minutes. Cool completely, then frost.<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bZjnrqGni4EP-3IPxQyeYAblvcE7ffHdsmg_F7dlZlkOjkn3A8icI6u6DoPj2NbUWiplpO7lsD3jdMrMQ1h0onk5g77rmSg3lSpYht_67mrUM0P0PFuqarIqn7oRFqFAseh90IpN54xf/s640/IMG_3495.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Prepare frosting for cooled cake. Using electric
mixer, beat softened butter until smooth, then, add 4 cups powdered sugar and
blend in 1 cup mashed berries. Add more powdered sugar, if you want a thicker
icing.<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3IoWANmRbPUEaDZQgpjIA2I4-z0BNp8kBEFF6J1ifrY-Ur4tWXYdei4-hZ2JPD87T1fkdagtDvnEXdjJpqi1QBlEsMlvwHOrbyswR3bLZc91J33zsW0Lh9QjbL7ejEfO1crvXHhBlRYc/s640/IMG_3496.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Spread over cooled cake. Once it's frosted, I like to
let the cake sit for a couple of hours to give the frosting time to firm up
just a little bit before I cut the cake (but if you're really starving for a
piece, go ahead and sample it... no one will ever know!) :-).<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2keS0id9e4FnIo_52jYD_rIR6dvDz1AinhB7kiISOlISc1Tzg047YlT0rB54s2wJ1D8NvaVbnzRYUhGG4YBplP6sPD0JnXDRM6E9G-0EpEMDc2ChbbYpbKTErGP98z_ZbsghsHEEFHrSP/s640/IMG_3497.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">All I can say is YUMMMM! :-)<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q_l-6WZ5im2pkv7TOgoh1R9TJKiN1dbBcyukVl1IvYMTgxj7IHxtrF5oFPlNkhVBULUEFnOibPuxsOuyKTM4egMjF1urDHy6CzKUzxsO7fulQj8gRPv7QBv_PnC1qRx38b1AZqelsqhe/s640/IMG_3498.JPG" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Happy Mother's Day to all moms, grandmoms, future
moms, want-to-be-moms, moms-of-pets (I have 4 cats; two of my sisters have
their special dogs!), and so on.<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">(Note: If you'd like to read about the history of
Mother's Day, you can do so here: <a href="http://www.mothersdaycelebration.com/mothers-day-history.html"><span style="color: blue;">http://www.mothersdaycelebration.com/mothers-day-history.html</span></a>.)<o:p></o:p></span></div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeCIXNIH_W9la1KXb7yT4CEPp7fKlPGS-5tWqqFaWl6AzkR5Yc1BPqBS7jmCA272zPuw2FprhjnQc_90omdCGkx7zmBnkLJvYN_4X5DQ53rrCQehiM3jlJe6nUKudPradq7mFtpquv8jZ/s400/Mothers_Day_Gift_Ideas.jpg" /></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial;">Don't forget to print (or copy and paste to your
cookbook file) the recipe below.<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Mama's Fresh Strawberry Cake Recipe<o:p></o:p></span></b></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">(with my modifications in
parentheses :-)<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Ingredients:<o:p></o:p></span></b></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1 box white cake mix <o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1 - 3 oz. box strawberry
Jello <o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1 c oil (I cut this back to 1/2
to 3/4 cup, depending on what mood I'm in at the time.)<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1/4 c. water (I substitute
1/2 c milk; no offense to my mama, but I think it makes a better cake.)<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">4 eggs <o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">3/4 c. mashed strawberries (I
use 1 c mashed strawberries --not drained) (You can substitute 1 (15-oz.) pkg
frozen strawberries in syrup, thawed and pureed)<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">Directions:<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">Preheat oven to 350 degrees
F. Lightly grease and flour cake 13 X 9-inch cake pan (or two to three smaller
pans for a layered cake).<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">Combine cake mix and
gelatin. Add remaining ingredients and beat at medium speed with an electric
mixer until smooth. Pour into prepared pan(s). <o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">Bake at 350 for 35-40
minutes. Cool completely, then frost.<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">FROSTING: <o:p></o:p></span></b></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">Ingredients:<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1 pound box of powdered
sugar. <o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1 stick of butter softened. <o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1/2 tsp. vanilla (and 1/2
tsp. strawberry extract, if you have it)<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">1/4 c mashed strawberries (I
substitute 1/2 cup of mashed strawberries drained.) (Very important that they
are drained.) (You can substitute 1 - 10-oz. pkg. frozen strawberries, thawed
and pureed)<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;">Blend well and cover cooled
cake. If too thick keep adding strawberries until it is the right consistency.
Spread evenly over cooled cake.<o:p></o:p></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;"><o:p> </o:p></span></div>
</div>
pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-86120390506789110332013-04-13T14:49:00.000-05:002013-04-13T23:18:05.828-05:00Remembering and Honoring Our Mothers<div style="text-align: left;">
<br /></div>
<div align="center" style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBlezQ3SZWJOaIU2EfcbDlrjtejCma8BzpFtCuGQizNsT2x4gPZtU1J4Cs9FF3qLsYenswZVlWjNkRN-PPKzy_yi-dt4fUFEtxPfELt6Tl2hmwZHLofhbYPBraZs4liTikKHuN3OfUO10/s640/Happy-Mother-Day.jpg" /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I realize it's still a little early, but I want to give you some time to think about this. How will you remember and honor your mother this year on Mother's Day? What kind of mother or grandmother do you want to be?<br /><br />As I remember my mother this year on Mother's Day, I will recall how many times her wisdom has guided me on the journey of life. I will remember how she helped me to grow with love, truth, honesty, and faith in God. I will remember how she inspired me to choose the right path with values, morals, self-worth, and confidence that God was always with me to help me---so I had no reason to be afraid. I will remember how she enCOURAGEd me to dream with hope, assuring me that I could do anything that God led me to do. As I remember, I pray that I've influenced my own children and grandchildren in positive ways, just as my momma influenced me. Her guidance and daily prayers made me who I am today, and no human being has ever touched my life as she did. My momma passed away 27 years ago, but I believe her prayers are still being answered, so her influence continues in my life, even today.<br /><br /><em><span style="color: blue;">"Remembrance in life's passings is the truest form of love one can give, for a memory should never die and a love should live forever in the heart of another!"</span></em> (Laura M. Phipps-Kelley)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mother’s Day is a holiday remembering and honoring motherhood that is observed in different forms throughout the world. The American celebration of Mother’s Day was created by Anna Jarvis in 1908 and became an official U.S. holiday in 1914. Jarvis would later denounce the holiday’s commercialization and spent the latter part of her life trying to remove it from the calendar. While dates and celebrations vary, in the US, Mother's Day is celebrated on the second Sunday in May (which falls on May 12, 2013). In the UK, mothers are honored the fourth Sunday of Lent (which was March 10, 2013). (For more see: </span><a href="http://www.mothersdaycentral.com/about-mothersday/history/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.mothersdaycentral.com/about-mothersday/history/</span></a><span style="font-family: Arial, Helvetica, sans-serif;">) </span><br />
<br />
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Whenever it occurs, Mother’s Day traditionally involves presenting mothers with flowers, cards and other gifts. If you haven't begun to think about how to honor your mom this Mother's Day, let today's post inspire you to think of some creative ways to tell her how much you love and appreciate her. Whether you have children or not, you may have a mother, grandmother, sister, or a special friend who has <em>"been like a mom"</em> to you that you can honor on Mother's Day. Be sure to express your love and appreciation for their influence on your life.</span><br />
<div style="text-align: left;">
<span style="color: black;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Every time I bake this cake or see the recipe for "Fresh Strawberry Cake," I think of my momma, because she used to make it every spring when we had fresh strawberries. Most of the time, she baked on a Saturday, so we would have a great dessert for Sunday lunch. This is her recipe, with a few of my own modifications. I hope you enJOY it! </span></div>
<div style="text-align: left;">
<span style="color: black;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div style="text-align: center;">
<strong><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">MOMMA'S FRESH STRAWBERRY CAKE</span> </span></span></strong></div>
<div style="text-align: center;">
<strong><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span></strong></div>
<div style="text-align: center;">
<em><strong><span style="color: black; font-family: Arial, Helvetica, sans-serif;">(with my modifications :-)</span></strong></em><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_HQ31f5LHDd9nXDiSDCr3RORtmZWH7MeLuffets-fFyWHy-5-V1gCMBd2d7FtFfMv9q6BPWXRunmRKl8F9dbb-h0PTLTOGJSjt87Yzj9O_XRotUBZtmGEQJkFOoGf40N83p22_qhUWZs/s640/fresh+strawberry+cake+(2).jpg" /></div>
<div style="text-align: center;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">You'll need a box of white cake mix, a small box of strawberry Jello, vegetable oil, water (or milk, if you follow "my modifications"), 4 eggs, and of course, mashed strawberries.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtSvtUoS4jiRsKMTDDvUprNjd9d-pMNpdraJWAd7HsGP5s-E3oVm6leyhzAhzEjumEEyZ5hCgZ351EdR-1f-hDm2KenlZg6AQGlrtmQI2hUiRgh0rEggyrQ0hfri4Vaujd4PYOuzd58SL/s640/IMG_3484.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Now, folks, it doesn't get much simpler than this. Mama's directions say to just mix everything together and pour it into the pan to bake... well, you know me---the "detail" person---I have to go and complicate matters by getting technical. </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">I'll show you what I mean...</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">First, I use a mixer to beat all the lumps out of my cake mix and blend in the dry jello.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw484TV_10rwbxvrkpO6MuFFE9KPT319zXiAEswQQQhrD1LjloRiZ79CJc5OqoEX2DI_Covps4ywMfOgfd0OQEaALkwk2nF_fvwjKVsa7kPrnaAtqxoaoY4RpjMDsEEaLOoGCMyDLUIaC/s640/IMG_3490.JPG" /></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLkQSpCASfIBXewGQyuHpbodBDIbnFvnJOtYDhqEK8hkzbfy8OQHhcIVnEEEpLIdVgG-H17LWyj53gVXpjuOsbMTeFXfFzH4HSt4EJVExkk01H5pAGy1JJaHsnxaeFDZZ0OBz85c1TmNI/s640/IMG_3491.JPG" /><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Set this dry mixture aside and cut up, then mash your strawberries. I mashed about a quart of berries and had a little bit left over when I finished the cake. No one complained about the leftovers :-).</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaSbwBhfUoUotZfApRlRorxjDtc8e7yf162NNTxd9jgI00-K2QJqsPBsd5HkPcmsBlmaCGoUHoWmuEQL_ueGOwSsq0iJj084jngxZcgs5IcJGa0yTh8NIVwTSvhnRTSu1cRwnr8aL-vnp/s640/IMG_3486.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB3Z15dTM7zzZiOHQ3YwUltKQZLmcfRY_TGTm23AW6NvoUnvjsro62475qK_U8QQH753CB7xYAA-0VrCaG9NjyTm1tWdD0UJinE0l8Eh8eBZFKAuFfWZCPNWAZXyD3naWrnZ4yKOaAZPU/s640/IMG_3488.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">It takes a few minutes to mash the berries, but just keep mashing, you'll get there! :-)</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q89S7XqOg-vNVwvGHL8AeeiTHJWLv3XagntG6o2ncK4DKmnoCgRwFk6A3ry0jx15VWIpCHmeS3VZFeG5-N0pyAAhUrthk74AAQhqssHkwjJ0YEiSabo2bj5J0T_1Gu6YGzBmgX6HU4B8/s640/IMG_3489.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Add oil, water (or MILK, if you modify), and eggs to the dry mixture and beat with an electric mixer to combine, scraping sides of the bowl to incorporate all the ingredients.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEYWHFlWWeiOPBVRYffSoaj10X9DORiCRU3GFFNuhKVqgnQw7vWJXmHjUweuiFAizKc0UJlwvMVFRoRD3l8uo3FsE0-HkHiuqjkBJn-sGjtlKoBDhi11aMwImmgfJimRLZbICLEK9CeVY/s640/IMG_3492.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Once the batter is well mixed, gradually add the mashed berries (note the modification in amount).</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbx5nptTXRPdT41qgPcKjN0tuJJCZgJRrmAchSzr0X-8Hg-nGB2GZerR30d1f8arYK1mzLFfYffeSl0PEiC3h67X4HISN8WdFK0f0ONLBYCsbvpY5pwS7KvwkqiK7IQrb5dTnsUOI6X8Q/s640/IMG_3493.JPG" /></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMT_Q_XrnScaGVveLoC1jR3FgZvOwj6lHG9gQeQ4_cvUxdT5J_ZwavqOcTVzvjf9G7mPBA19X6uFF2552OjQZp18n36TX2Swmp5kh82nLu1y_gVlLEmxEENXxGww8-xm22nGRKwjisbZ2Q/s640/IMG_3494.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Grease and flour an oblong (13 X 9) pan or 2 round (9-inch) cake pans. Spread the batter evenly into your prepared pan(s). Bake at 350 for 35-40 minutes. Cool completely, then frost.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bZjnrqGni4EP-3IPxQyeYAblvcE7ffHdsmg_F7dlZlkOjkn3A8icI6u6DoPj2NbUWiplpO7lsD3jdMrMQ1h0onk5g77rmSg3lSpYht_67mrUM0P0PFuqarIqn7oRFqFAseh90IpN54xf/s640/IMG_3495.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Prepare frosting for cooled cake. Using electric mixer, beat softened butter until smooth, then, add 4 cups powdered sugar and blend in 1 cup mashed berries. Add more powdered sugar, if you want a thicker icing. </span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3IoWANmRbPUEaDZQgpjIA2I4-z0BNp8kBEFF6J1ifrY-Ur4tWXYdei4-hZ2JPD87T1fkdagtDvnEXdjJpqi1QBlEsMlvwHOrbyswR3bLZc91J33zsW0Lh9QjbL7ejEfO1crvXHhBlRYc/s640/IMG_3496.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Spread over cooled cake. Once it's frosted, I like to let the cake sit for a couple of hours to give the frosting time to firm up just a little bit before I cut the cake (but if you're really starving for a piece, go ahead and sample it... no one will ever know!) :-). </span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2keS0id9e4FnIo_52jYD_rIR6dvDz1AinhB7kiISOlISc1Tzg047YlT0rB54s2wJ1D8NvaVbnzRYUhGG4YBplP6sPD0JnXDRM6E9G-0EpEMDc2ChbbYpbKTErGP98z_ZbsghsHEEFHrSP/s640/IMG_3497.JPG" /></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">All I can say is YUMMMM! :-)</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q_l-6WZ5im2pkv7TOgoh1R9TJKiN1dbBcyukVl1IvYMTgxj7IHxtrF5oFPlNkhVBULUEFnOibPuxsOuyKTM4egMjF1urDHy6CzKUzxsO7fulQj8gRPv7QBv_PnC1qRx38b1AZqelsqhe/s640/IMG_3498.JPG" /></div>
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<span style="color: #38761d;"><span style="background-color: magenta; color: black;"><strong><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Happy Mother's Day to all moms, grandmoms, future moms, want-to-be-moms, moms-of-pets (I have 4 cats; two of my sisters have their special dogs!), and so on.</span> </span></strong></span></span></div>
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<span style="color: #38761d;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"></span></span><br /></div>
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<span style="color: #38761d;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">(Note: If you'd like to read about the history of Mother's Day, you can do so here: </span></span><a href="http://www.mothersdaycelebration.com/mothers-day-history.html"><span style="color: blue;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">http://www.mothersdaycelebration.com/mothers-day-history.html</span></span></a><span style="color: black; font-family: Arial, Helvetica, sans-serif;">.)</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeCIXNIH_W9la1KXb7yT4CEPp7fKlPGS-5tWqqFaWl6AzkR5Yc1BPqBS7jmCA272zPuw2FprhjnQc_90omdCGkx7zmBnkLJvYN_4X5DQ53rrCQehiM3jlJe6nUKudPradq7mFtpquv8jZ/s400/Mothers_Day_Gift_Ideas.jpg" /></div>
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Don't forget to print (or copy and paste to your cookbook file) the recipe below.</strong> </span></span></div>
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<span style="color: black;"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Mama's Fresh Strawberry Cake Recipe<o:p></o:p></span></span></b></div>
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<em><span style="color: black; font-family: Arial, Helvetica, sans-serif;">(with my modifications in parentheses :-)</span></em></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></span></b></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 box white cake mix </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 - 3 oz. box strawberry Jello </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 c oil (I cut this back to <strong>1/2 to 3/4 cup</strong>, depending on what mood I'm in at the time.)</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1/4 c. water (<b style="mso-bidi-font-weight: normal;">I substitute 1/2 c milk; </b>no offense to my mama, but I think it makes a better cake.)</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">4 eggs </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">3/4 c. mashed strawberries (<b style="mso-bidi-font-weight: normal;">I use </b>1 c mashed strawberries --<b style="mso-bidi-font-weight: normal;">not drained</b>) (You can substitute 1 (15-oz.) pkg frozen strawberries in syrup, thawed and pureed)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Directions:</span></b></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees F. Lightly grease and flour cake 13 X 9-inch cake pan (or two to three smaller pans for a layered cake).</span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Combine cake mix and gelatin. Add remaining ingredients and beat at medium speed with an electric mixer until smooth. Pour into prepared pan(s). </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Bake at 350 for 35-40 minutes. Cool completely, then frost.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">FROSTING: <o:p></o:p></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 pound box of powdered sugar. </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 stick of butter softened. </span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1/2 tsp. vanilla (and 1/2 tsp. strawberry extract, if you have it)</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1/4 c mashed strawberries (<b style="mso-bidi-font-weight: normal;">I substitute 1/2 cup</b> of mashed strawberries drained.) (Very important that they are drained.) (You can substitute 1 - 10-oz. pkg. frozen strawberries, thawed and pureed)</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Blend well and cover cooled cake. If too thick keep adding strawberries until it is the right consistency. Spread evenly over cooled cake.</span><br />
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-37098215449312116782013-03-27T17:17:00.002-05:002013-03-27T20:09:41.224-05:00Peep, Peep, Peep!! Happy Easter!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkDHmfoto25J4XV2c2bfHD4iBYOec3UrsGUCbH-1NA-nMGNlVDiK-taC3FidsYGe3aZqnZCkLbtkxmnGXPLZPvL2QMF6__cu8XxDcqNQQLVzvUul7D06dGw2D6do_zrhq9iiA4uvtEhTM/s1600/peeps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkDHmfoto25J4XV2c2bfHD4iBYOec3UrsGUCbH-1NA-nMGNlVDiK-taC3FidsYGe3aZqnZCkLbtkxmnGXPLZPvL2QMF6__cu8XxDcqNQQLVzvUul7D06dGw2D6do_zrhq9iiA4uvtEhTM/s640/peeps.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> What's a "peep"? Well, according to the dictionary ... </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>VERB: peep, peeped, peep·ing, peeps</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><em>To utter short, soft, high-pitched sounds, like those of a baby bird; cheep. <br />To speak in a hesitant, thin, high-pitched voice.</em> <br /><br /><strong>NOUN: peep</strong><br /> <br /><em>A short, soft, high-pitched sound or utterance, like that of a baby bird. <br />A slight sound or utterance: I don't want to hear a peep out of you. </em><br />
<em>Peeps is also short for "people".</em><br />
<em>SOURCE: <a href="http://education.yahoo.com/reference/dictionary/entry/peep">http://education.yahoo.com/reference/dictionary/entry/peep</a></em><br />
<em></em><br />
But, at Easter, <em>"peeps"</em> take on a whole new meaning ...</span><span style="font-family: Arial, Helvetica, sans-serif;">Peeps are marshmallow candies, sold in the United States and Canada--usually around Easter, th</span><span style="font-family: Arial, Helvetica, sans-serif;">at are shaped into chicks, bunnies, and other animals. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peeps are produced by Just Born, a candy manufacturer founded in Bethlehem, Pennsylvania, by Russian immigrant Sam Born. The yellow chicks were the original form of the candy — hence their name — but then the company introduced other colors and, eventually, the myriad shapes in which they are now produced. Different shapes are used for various <span style="font-family: Arial, Helvetica, sans-serif;">holidays. P</span><span style="font-family: Arial, Helvetica, sans-serif;">eeps are used primarily to fill </span><span style="font-family: Arial, Helvetica, sans-serif;">Easter baskets, th</span><span style="font-family: Arial, Helvetica, sans-serif;">ough recent advertising campaigns market the candy as "Peeps - Always in Season", as Peeps has since expanded to include </span><span style="font-family: Arial, Helvetica, sans-serif;">Halloween</span><span style="font-family: Arial, Helvetica, sans-serif;">, Christmas</span><span style="font-family: Arial, Helvetica, sans-serif;">, and </span><span style="font-family: Arial, Helvetica, sans-serif;">Valentine's Day.</span><span style="font-family: Arial, Helvetica, sans-serif;"> They are made from </span><span style="font-family: Arial, Helvetica, sans-serif;">marshmallow</span>, <span style="font-family: Arial, Helvetica, sans-serif;">corn syrup</span><span style="font-family: Arial, Helvetica, sans-serif;">, gelatin</span><span style="font-family: Arial, Helvetica, sans-serif;">, and </span><span style="font-family: Arial, Helvetica, sans-serif;">carnauba wax</span><span style="font-family: Arial, Helvetica, sans-serif;">. (<a href="http://www.marshmallowpeeps.com/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.marshmallowpeeps.com</span></a><a href="http://www.marshmallowpeeps.com/"><span style="font-family: Arial, Helvetica, sans-serif;">/</span></a><span style="font-family: Arial, Helvetica, sans-serif;">).</span></span><br /><br />I've discovered that people are doing a lot of creative activities with peeps. </span><span style="font-family: Arial, Helvetica, sans-serif;">An annual "Peep Off" competition to see who can eat the most in 30 minutes is held in Maryland on the first Saturday after Easter, when Peeps are greatly discounted. </span><span style="font-family: Arial, Helvetica, sans-serif;">Several newspapers hold annual contests in which readers submit photos of dioramas featuring Peeps. </span><span style="font-family: Arial, Helvetica, sans-serif;">Similar contests are put on by <em>The Washington Post, Chicago Tribune,</em> and the <em>Seattle Times.</em> These contests frequently correspond with Easter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After seeing examples of Peeps cakes on the Internet, I decided to get creative myself and make our "grands" a Peeps cake and Peeps cupcakes for part of their Easter present. I used one of my favorite butter cake and icing recipes, which I want to share with you today. I hope these recipes and photos inspire you to purchase some Peeps and create your own special dessert for Easter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are the recipes ... </span><br />
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Butter Cake</span></div>
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This is the classic recipe that is used to create tiered
confections for wedding cakes. Butter cake has a firm, moist texture that makes it perfect
for tiered designs. The almond extract is optional but if you are making a
wedding cake it is a very traditional additive. You could also add extra vanilla, rum, orange, or coconut extract instead of the almond flavoring if
you prefer.</div>
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INGREDIENTS</div>
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1 1/2 cups butter, room temperature <br />
2 1/2 cups granulated sugar <br />
5 eggs <br />
1 teaspoon Pure Vanilla Extract <br />
3/4 teaspoon Almond Flavoring (optional) <br />
3 cups all-purpose flour <br />
3/4 teaspoon baking powder <br />
1/4 teaspoon salt <br />
1 cup milk</div>
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DIRECTIONS</div>
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Preheat oven to 350°F. Spray pans with vegetable pan spray
or grease pans.</div>
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In mixer bowl cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.</div>
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Mix in vanilla and almond (or other) flavorings. Mix in
flour with baking powder and salt.</div>
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Add flour mixture alternately with milk, starting with the
flour.</div>
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Pour into prepared pans. Bake until toothpick comes out
clean. Cool ten minutes in pan. Loosen sides and remove.</div>
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Cool completely before decorating.</div>
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Makes 7 1/2 cups batter which will give you either two
8" round cakes or one 6" and one 9" round cake, or one 6" round and a dozen cupcakes, depending on how full you make the cupcake tins.</div>
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Pat's Old-Fashioned Butter Cream Frosting :-) </div>
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INGREDIENTS </div>
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2 sticks butter, room temperature</div>
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8 cups confectioners' sugar</div>
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1 T. meringue powder</div>
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1 T. cornstarch</div>
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1/2 cup milk (2 tsp. more, if needed to thin to desired
consistency) </div>
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2 teaspoons vanilla extract or other flavoring (I like the
combination of using 1/2 tsp. clear vanilla, 1/2 tsp. clear almond, and 1/2
tsp. clear butter flavoring.... best ever flavor combo!)</div>
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DIRECTIONS</div>
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Cream <a href="http://www.foodterms.com/encyclopedia/cream/index.html"></a>softened
butter. (Beat it a couple of minutes before adding other ingredients.) Add 4
cups sugar, meringue powder, cornstarch, milk and vanilla. Beat with electric
mixer until smooth, then gradually add the rest of sugar to reach frosting
consistency. Add more sugar or milk, if needed to spreading or decorating consistency.
You don't want this too thick, if you're using a decorating bag and tips. I
like to frost my cake (usually 2-layer) and give it a few minutes to
"crust" then, smooth it with a paper towel or parchment paper before
continuing to decorate. (see: <a href="http://www.monkeysee.com/play/988-cake-decorating-a-secret-to-smoothing-icing"><span style="color: #1e7bac;">http://www.monkeysee.com/play/988-cake-decorating-a-secret-to-smoothing-icing</span></a>)
It gives the icing a look of fondant without having the "clay" taste
of fondant. This is really great tasting icing.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>I hope you and yours enJOY a BLESSED Easter and make some sweet memories together!</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"></span>pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com1tag:blogger.com,1999:blog-1923128340197223567.post-8322901409172253402013-03-23T17:41:00.000-05:002013-03-23T17:41:26.102-05:00Celebrating Easter with Chocolate<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>"They brought the donkey and the colt, placed their cloaks on them, and Jesus sat on them. A very large crowd spread their cloaks on the road, while others cut branches from the trees and spread them on the road. The crowds that went ahead of him and those that followed shouted, 'Hosanna to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest!'<span style="font-family: Arial, Helvetica, sans-serif;">"</span></em></strong></span><span style="font-family: Arial, Helvetica, sans-serif;"> (Matthew 21:7-9) </span><div align="center">
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This coming Sunday is Palm Sunday for Christians around the world. Traditionally, Palm Sunday occurs between March 15 and April 18. This is an important and solemn day that honors Christ's triumphant entrance into Jerusalem. It is the Sunday before Easter, and begins the Christian commemoration of Holy Week.<br />
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On Palm Sunday Jesus entered the Holy City of Jerusalem surrounded by a crowd of followers. The palms disbursed by many churches signify the branches that were spread in on the road as Jesus approached. Little did they know the dark road that lay ahead of Him that week. Many who welcomed Him with palm branches would shout, "Crucify Him!" just a few days later.<br />
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This last Sunday of Lent is also called Passion Sunday. The Biblical accounts of the last days of Christ's life all agree that as He returned to Jerusalem to celebrate Passover with His followers, the crowds who were eager to proclaim him the Messiah, <em>"Took branches of palm trees, and went forth to meet him, and cried, Hosanna: Blessed is the King of Israel that cometh in the name of the Lord." (John 12:13) </em> <br />
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Today, many Christian churches traditionally hold services on Palm Sunday when leaves of palm, often shaped into crosses to symbolize Jesus' last hours on the cross, are given to the congregation. In many areas there are procession with the palm fronds to commemorate the journey of Christ. In churches that observe Ash Wednesday by giving ashes to their members at the beginning of Lent, these palms are burnt for use in this symbolic ceremony.<br />
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Tradition has always played an important part in the observance of Holy Week. In Great Britain, traditional foods served on Palm Sunday include fig pudding, because Jesus is said to have eaten figs on his entry into the city of Jerusalem. (I don't know if He actually ate figs or not, but the Bible says He cursed a fig tree that same week.) In Wales, the day is known as Flowering Sunday because of the association with the flowering of the fig tree. Making split pea soup is another tradition still observed in Northern England and Scotland, derived from the ancient practice of wearing a hard pea in the shoe as penance during Lent. (Ouch! How would you like to wear a pea in your shoe for 40 days?)<br />
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In other areas of the UK, pax cakes - along with best wishes for peace and brotherhood - are given out to congregations after Palm Sunday services in a custom said to date back to the 1500's.<br />
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In the Greek tradition, Lenten fast is broken with a fish dinner on Palm Sunday featuring bakaliaros or salt cod. In some parts of Italy, homemade fettuccini pasta topped with tomato sauce, bread crumbs and chopped nuts is the customary Palm Sunday dish.<br />
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More modern interpretations of appropriate foods to be eaten on Palm Sunday include hearts of palm featured in salads and side dishes to observe the day. (SOURCE: <a href="http://www.chiff.com/home_life/holiday/palm-sunday.htm">http://www.chiff.com/home_life/holiday/palm-sunday.htm</a>)<br />
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As a child, I don't recall any particular "tradition" that my family observed on Palm Sunday, but as I've grown older and been able to study the biblical account of the event, it has been a good reminder to me of Christ's dark week of suffering, leading up to His crucifixion. Both Easter Sunday and Palm Sunday provide times to worship, followed by family dinners and quiet reflection about the price Jesus paid for us.<br />
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Growing up, one of the biggest attractions of Easter (besides hunting Easter eggs) was its desserts. I remember Momma baking special buns or hot rolls, and always providing a huge table full of all kinds of great things to eat, but the thing I enJOYed most was her delicious desserts. She always presented us with a homemade cake that never seemed to last very long.<br />
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Easter desserts have always been an important part of the meal. After the long
fasting season of Lent, Easter is the time for feasts and celebrating new life with lavish desserts. Today's Easter baskets would be considered incomplete without
sweets, cookies, candies, and chocolate----especially chocolate!<br />
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Do you know the source of most chocolate products? If you did, would you still want to eat chocolate? Just as we can see a dark side to Passion Week, there is a dark side to chocolate (and I'm not just referring to the color). Let me challenge you to read these articles (links below) concerning child slavery and human trafficing associated with the production and exportation of chocolate. I hope it will be an eye-opener for you (as it has been to me), and that it will make you stop and consider the suffering and sacrifices that still go on today, despite our Savior's defeat of evil that Easter morning over 2000 years ago. Each time you taste chocolate, let it remind you of Christ's suffering on the cross and the sweetness that we enJOY because of His triumph over the grave on Easter Sunday.<br />
This is the most recent article: <a href="http://news.harvard.edu/gazette/story/2013/03/the-dark-side-of-chocolate/">http://news.harvard.edu/gazette/story/2013/03/the-dark-side-of-chocolate/</a><br />
This one contains a video: <a href="http://www.filmsforaction.org/watch/the_dark_side_of_chocolate_2010/">http://www.filmsforaction.org/watch/the_dark_side_of_chocolate_2010/</a><br />
This is also a video: <a href="http://www.thedarksideofchocolate.org/">http://www.thedarksideofchocolate.org/</a><br />
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You may wonder why I would choose to cook with chocolate after reading and viewing material at these sites. Just as we are not to be <em>"overcome by evil, but we're to overcome evil with good"</em> (Romans 12:21), many manufacturers of chocolate are overcoming the abuses and learning how to make chocolate ethically, and make it really well. As Christians, we bear the responsibility to be lights in the darkness (and to be the sweetness that flavors this world of bitterness). Chocolate is a product that most everyone loves and realizing the dark side of its history doesn’t have to lessen your enJOYment of it. It can actually enhance your appreciation. I think the perfect dessert for Palm Sunday is a rich, fudgy chocolate cake that I want to share with you today. I remember when one of my sisters made this cake and served it at a family dinner. It's always been a favorite. But this year, it will be more than that-- it will remind me to be a light in someone's darkness while bringing sweetness to an otherwise bitter world.<br />
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Gather the ingredients... and notice that I forgot to include sugar in the supplies photo! Chocolate without sugar tastes very different. For better or for worse, chocolate and sugar go hand in hand. Without sugar to sweeten the bitter chocolate, the cake would be inedible. Without Christ's sacrifice on the cross, life's journey would be bitter indeed. Thank Him, today, for all He's done for you! And have a BLESSED Palm Sunday and Holy Week!<br />
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<span style="font-size: large;"><strong> COCA-COLA CAKE</strong></span><br />
<strong>(Page 107 in <span style="color: red;"><em>"A Pinch of This ... A Smidgen of That"</em></span> Cookbook.)</strong><br />
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Here's what you'll need: </div>
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<strong>CAKE INGREDIENTS:</strong> <br /> 2 cups flour <br /> 2 cups sugar <br /> 2 sticks margarine <br /> 1 cup Coca-Cola <br /> 1/2 cup buttermilk <br /> 2 eggs <br /> 1 tsp. baking soda <br /> 1 tsp. Vanilla <br /> 3 Tbsp. cocoa <br /> 1 1/3 cup miniature marshmallows <br /> </div>
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<strong>ICING INGREDIENTS:</strong> <br /> 1/2 cup butter (1 stick) <br /> 6 Tbsp. Coca-Cola <br /> 3 Tbsp. cocoa <br /> 1 lb. box powdered sugar <br /> 1 cup pecans, chopped </div>
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and, don't forget the SUGAR!</div>
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Preheat your oven to 350 F. Grease and flour an oblong cake pan. Wisk flour and sugar to mix.</div>
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Heat margarine and Coca-Cola to boiling; </div>
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pour over flour mixture. Mix well. </div>
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(Note that I'm using a spatula to stir this, not a mixer. So easy!) </div>
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Add buttermilk, and stir to mix.</div>
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Add slightly beaten eggs, </div>
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Stir in baking soda, </div>
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Add vanilla and cocoa, </div>
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and gently fold in marshmallows. </div>
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Pour into greased (and floured, if you prefer) cake pan. Marshmallows will float to the top.</div>
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Bake at 350 degrees for 35 minutes. It will look something like this when it's done:</div>
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Now, to make the icing. You can actually begin making it a few minutes before the cake comes out of the oven, because you'll cover the cake with it while it's still hot.</div>
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First, combine butter, Coca-Cola, and cocoa. Heat to boiling. </div>
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Pour hot mixture over powdered sugar and chopped pecans (if you choose to mix pecans in the icing, instead of on top as a garnish). I added my pecans to the powdered sugar before I added the hot cocoa mixture.</div>
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Add more powdered sugar or Coca-Cola to thicken or thin, or as needed. Mix well. This needs to be a medium consistency (not thick, but not too thin, either), so you can pour and spread it evenly over the cake. It will firm up as it cools.</div>
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Spread icing evenly over hot cake. Sprinkle chopped nuts over cake, (if you didn't include them in the icing mixture, as I did).</div>
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EnJOY!!</div>
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Have a BLESSED and JOY-filled Palm Sunday and week ahead!</div>
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<strong></strong> </div>
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<strong>COCA-COLA CAKE</strong></div>
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<strong></strong> </div>
<div style="text-align: left;">
<strong>CAKE INGREDIENTS:</strong> <br /> 2 cups flour <br /> 2 cups sugar <br /> 2 sticks margarine <br /> 1 cup Coca-Cola <br /> 1/2 cup buttermilk <br /> 2 eggs <br /> 1 tsp. baking soda <br /> 1 tsp. Vanilla <br /> 3 Tbsp. cocoa <br /> 1 1/3 cup miniature marshmallows <br /> </div>
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<strong>ICING INGREDIENTS:</strong> <br /> 1/2 cup butter (1 stick) <br /> 6 Tbsp. Coca-Cola <br /> 3 Tbsp. cocoa <br /> 1 lb. box powdered sugar <br /> 1 cup pecans, chopped <br /><br /> <strong>CAKE DIRECTIONS:</strong> Combine flour and sugar. Heat margarine and Coca-Cola to boiling; pour over flour mixture. Mix well. Add buttermilk, eggs, baking soda, vanilla, cocoa, and marshmallows. Pour into greased cake pan. Bake at 350 degrees for 35 minutes. <br /><br /><strong>ICING DIRECTIONS:</strong> Combine butter, Coca-Cola, and cocoa in a small saucepan. Heat mixture to boiling and pour over powdered sugar (you may add pecans at this time or wait and use them as garnish). Use more or less powdered sugar or Coca-Cola, as needed to form medium consistency (should be able to pour and spread the hot mixture over the cake). Blend well. Ice cake while cake is still hot. Sprinkle chopped nuts over cake (if you didn't include them in your icing mixture). </div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"></span><br />pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-31997811874439324082013-03-20T10:17:00.001-05:002013-03-27T17:06:43.174-05:00Celebrating Easter (a post from 2012)<span style="font-family: Arial;">Every year in March and April, we gear up for new beginnings with spring cleaning, new ventures, vacations, and new ideas. Our culinary projects are no exception to this rule. Springtime brings with it beautiful colors, textures, and foods that speak to our need for new beginnings. </span><span style="font-family: Arial, Helvetica, sans-serif;">Spring is a great time for us to gather at parks and other outdoor venues where we enJOY sharing family birthdays, school breaks, and just being together. </span><br />
<br />
<span style="font-family: Arial;">In mid-March, we enJOYed celebrating our grandson's tenth birthday at a local park, just before taking him on a trip to Savannah, GA during his spring break from school.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> After a great week in Savannah, we arrived home and were greeted with a yard full of colorful apple blossoms, dogwood blooms, and an abundance of purple phlox and bird-foot violets.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dogwoods are just one of the traditional symbols that have been adopted to go along with Easter. Of course, the <em><strong>"Legend of the Dogwood"</strong></em> is just that--a legend, but I like the reminders it provides. Here's how it goes:</span><br />
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<em><span style="font-family: Arial, Helvetica, sans-serif;">"At the time of the crucifixion, the dogwood had reached the size of the mighty oak tree. So strong and firm was the wood that it was chosen as the timber for Jesus' cross. </span><span style="font-family: Arial, Helvetica, sans-serif;">To be used for such a cruel purpose greatly distressed the dogwood. While nailed upon it, Jesus sensed this, and in his compassion said, 'Because of your pity for my suffering, never again shall the dogwood tree grow large enough to be used for a cross. Henceforth, it shall be slender, bent, and twisted, and its blossoms shall be in the form of a cross–two long and two short petals. </span><span style="font-family: Arial, Helvetica, sans-serif;">In the center of the outer edge of each petal will be the print of nails. In the center of the flower, stained with blood, will be a crown of thorns so that all who see it will remember.'" (SOURCE: <a href="http://www.appleseeds.org/dogwood.htm">http://www.appleseeds.org/dogwood.htm</a> and <a href="http://www.twoeggfla.com/dogwood.html">http://www.twoeggfla.com/dogwood.html</a>)</span></em><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Celebrating Easter with eggs has also become a tradition all over the world. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Some say that Easter eggs have come to symbolize long life and happiness. Also,"... because the use of eggs was forbidden during Lent, they were brought to the table on Easter Day, colored <span style="color: red;">red </span>to symbolize the Easter <span style="color: red;"><strong>JOY</strong></span>..." (SOURCE: </span><a href="http://foodtimeline.org/easter.html"><span style="font-family: Arial, Helvetica, sans-serif;">http://foodtimeline.org/easter.html</span></a><span style="font-family: Arial, Helvetica, sans-serif;">) For some, the red Easter egg is much more than a celebration of <span style="color: red;"><strong>JOY</strong></span> at the end of fasting -- it is an attestation of the Resurrection of Jesus Christ from the grave and of the <strong>HOPE </strong>we have in Him for eternal life. (SOURCE: <a href="http://mybloglovegreece.blogspot.com/2011/04/holy-thursday-tradition-of-red-easter.html">http://mybloglovegreece.blogspot.com/2011/04/holy-thursday-tradition-of-red-easter.html</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I hope you will take time to read the trivia concerning the use of eggs (BOTH <span style="color: red;">red</span> and <span style="color: #666666;">multi-</span>colored) at Easter and share it with your children and grandchildren. </span><br />
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<span style="font-family: Arial;">Although I don't recall ever coloring our eggs <span style="color: red;">red</span>, I really like the idea that <span style="color: red;">red </span><span style="color: black;"><span style="color: #666666;">was used to symbolize Easter</span> </span><span style="color: black;"><span style="color: red;">JOY</span></span><span style="color: #666666;">! However, since I'm not a fan of boiled eggs (they smell awful), and I imagine you already know how to boil and color them (just read the instructions on the kit! :-), I decided to share one of my favorite</span><span style="color: black;"> <span style="color: red;">red</span> </span><span style="color: #666666;">spring salads ---also guaranteed to bring much <span style="color: red;"><strong>JOY</strong></span> to the eater. (NOTE: We're calling it a <em>"salad"</em> because it has less calories that way! But, if you choose, you can also serve this if you're craving a light dessert.:-)</span></span><br />
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<span style="font-family: Arial;">I love it when the grocery stores begin stocking fresh, juicy, crimson <span style="color: red;">red</span> strawberries (and when the prices drop low enough that I can actually afford to buy them :-). Such was the case this past week, so I purchased two quarts. I used one to make my mama's strawberry cake (click on this URL for the recipe: <a href="http://www.pinchofthissmidgenofthat.blogspot.com/search/label/strawberry%20cake">http://www.pinchofthissmidgenofthat.blogspot.com/search/label/strawberry%20cake</a>) and the other to make my <em><strong>"Favorite Strawberry Pretzel Salad"</strong></em> (see page 28 of <em><u><span style="color: red;">"A Pinch of This... A Smidgen of That"</span></u></em> cookbook). </span><span style="font-family: Arial;">So, let me share a bit of spring with you and get you in the mood to celebrate <span style="color: red;">Easter</span> <span style="color: red;">JOY</span> with your friends and family. Follow me to the kitchen and start gathering ingredients!</span><br />
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<span style="font-family: Arial;">Preheat oven to 375°. Mix 2 tbsp .sugar (more if you like a sweeter crust), crushed** pretzels and butter and place in a 9-x-13-inch baking dish. Bake 8 minutes, then cool in refrigerator or freezer. (**Hint: To crush my pretzels, I place an estimated 2 cups of them in a large ziplock freezer bag, seal it, and use my dough roller to beat them---a great way to release pent up tension! :-)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I really should have hit that bag a few more times. I didn't get my pretzels broken up as small as I like them (but I didn't realize that until I sampled the salad... I ate it anyway! :-). You can choose how fine you crush them. I like mine in really small pieces (not quite crumbs).</span></div>
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<span style="font-family: Arial;">Since I purchased fresh berries instead of the frozen ones, I washed, sliced, and placed them in the freezer to chill before time to add them to my jello mixture. (You can skip this step if you bought a package of frozen ones :-).</span><br />
<span style="font-family: Arial;">Aren't these pretty? The bright <span style="color: red;">RED</span> juciness really does inspire <span style="color: red;">JOY</span>!</span><br />
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<span style="font-family: Arial;">Cream together 1 cup sugar and cream cheese. </span><br />
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<span style="font-family: Arial;">Add whipped topping and mix well.</span><br />
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<span style="font-family: Arial;">Spread over cooled pretzel mixture; </span><br />
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<span style="font-family: Arial;">place in refrigerator until cream cheese mixture is firm.</span><br />
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<span style="font-family: Arial;">Mix boiling water with strawberry gelatin; stir until dissolved. (Yes, I know... it wasn't too smart to use a <span style="color: red;">RED</span> bowl when trying to photograph <span style="color: red;">RED</span> Jello! Next time, I'll know better! :-)</span><br />
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<span style="font-family: Arial;">Add frozen strawberries. (REMEMBER: Since I used fresh strawberries for this recipe, I washed and sliced them, then put them in the freezer to get cold before I added them to the warm jello water. If you let them freeze, they will speed the jelling process.) The colors in this mixture just get prettier and prettier, don't they? :-) (Are you feelin' the <span style="color: red;">JOY </span>yet? ;-)</span><br />
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<span style="font-family: Arial;">Place gelatin mixture in refrigerator until it BEGINS to thicken, then pour and spread<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> over cream cheese mixture ... </span></span></span></span></span></span><br />
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<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">and chill until set.</span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbW2AxnJfq48K4wBvwVIrlL1nAZSW4E0j8pMAc37nFZle-q4gTFqTRIg2Jo8X7OIJoJza4I6tEPsVCaZPW1-tOta1sD7raTP0BfrWB-YLrngLPgdfJ4GI8SfmSxAOS5Cv-aLBOaQ5PjDp/s1600/IMG_4879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbW2AxnJfq48K4wBvwVIrlL1nAZSW4E0j8pMAc37nFZle-q4gTFqTRIg2Jo8X7OIJoJza4I6tEPsVCaZPW1-tOta1sD7raTP0BfrWB-YLrngLPgdfJ4GI8SfmSxAOS5Cv-aLBOaQ5PjDp/s640/IMG_4879.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">YUMMMM! is all I can say!</span></div>
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<span style="font-family: Arial;">Slice and en<span style="color: red;">JOY</span>! Store in the refrigerator. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5S-2phT611xyDFFqL6T1YkdjX6e5Ix5OL_M_5aJWBMP1tE8LvvpjUbksueE0M7z02E064xyJHAwrhBEP-PZRZs6OIWywDAKpzlntIvJGlrZDUr6FuVcsZI5kC7BDsDIuu1kyC4sIkbJq/s1600/IMG_4882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5S-2phT611xyDFFqL6T1YkdjX6e5Ix5OL_M_5aJWBMP1tE8LvvpjUbksueE0M7z02E064xyJHAwrhBEP-PZRZs6OIWywDAKpzlntIvJGlrZDUr6FuVcsZI5kC7BDsDIuu1kyC4sIkbJq/s640/IMG_4882.JPG" width="640" /></a></div>
<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-size: small;"><br /></span></span></span></span></span><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-family: Arial; font-size: small;"> Don't forget to print or copy/paste the recipe below:</span></span></span></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">FAVORITE STRAWBERRY </span><span style="font-family: Arial, Helvetica, sans-serif;">PRETZEL SALAD</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-size: small;">Ingredients:</span></strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tbsp. plus 1 cup sugar (powdered or granulated), divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 cups crushed pretzels</span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1</span><span style="font-family: Arial, Helvetica, sans-serif;">/2 cup butter; melted </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 8-oz. package cream cheese, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 8-oz. container frozen whipped topping, thawed</span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups boiling water</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 6-oz. (large) package strawberry gelatin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 10-oz. package frozen strawberries (or one quart fresh strawberries, sliced)</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375°. Mix 2 tbsp .sugar, pretzels and butter and place in a 9-</span><span style="font-family: Arial, Helvetica, sans-serif;">x-13-inch baking dish. Bake 8 minutes, then cool in refrigerator or freezer. Cream together 1 </span><span style="font-family: Arial, Helvetica, sans-serif;">cup sugar and cream cheese. Add whipped topping and mix well. Spread over </span><span style="font-family: Arial, Helvetica, sans-serif;">cooled pretzel mixture; place in refrigerator until cream cheese mixture is firm. </span><span style="font-family: Arial, Helvetica, sans-serif;">Mix boiling water with strawberry gelatin; stir until dissolved. Add frozen </span><span style="font-family: Arial, Helvetica, sans-serif;">strawberries. (Since I used fresh strawberries for this recipe, I washed and sliced them, then put them in the freezer to get cold before I added them to the warm jello water. If you let them freeze, they will speed the jelling process.) Place gelatin mixture in refrigerator until it BEGINS to thicken, then pour and spread</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-family: ArialMT; font-size: x-small;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> over cream cheese mixture and chill until set. Slice and en<span style="color: red;">JOY</span>! Store in the refrigerator. </span></span> </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> I pray that you and yours en<span style="color: red;"><strong>JOY</strong></span> a <strong>BLESSED Easter</strong> together. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Share some of your favorite Easter traditions by leaving a comment below. </span></div>
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<span style="font-family: Arial;">If you don't have any Easter traditions, get together with your family and start some!</span></div>
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-65743905058011956442013-03-13T21:22:00.001-05:002013-03-19T08:50:47.837-05:00Celebrating National Pi Day<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAaPi-oGQvqS0MKSfnZUwsEbDlkQzqOO3oRrHPslQCoxWrlWmpx5w7te1_kd0HgxuqV6DofhPLvDXI9PUA15iaPG2uLMDoVf_oOCZrzdFIc2TEuo9VuFc8FOL5F4u2u6QytRMlvxHL8Ne/s1600/national_pie_day_sign_0071-0902-1510-5525_SMU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAaPi-oGQvqS0MKSfnZUwsEbDlkQzqOO3oRrHPslQCoxWrlWmpx5w7te1_kd0HgxuqV6DofhPLvDXI9PUA15iaPG2uLMDoVf_oOCZrzdFIc2TEuo9VuFc8FOL5F4u2u6QytRMlvxHL8Ne/s1600/national_pie_day_sign_0071-0902-1510-5525_SMU.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSXolZuNDN4x2-KzSHhSXWvhx-ud-acOkovQkf2NuUdyo_QS3beV9CKGahcUHC3yVfxBkmqQpEzW1Tf5OEGvlm6y9WevZshQFPoMSr-N1gGFOIexmZNKKzkITbCtuBNRHEeFc6KpVCupO/s1600/pi-day-pie-landscape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pi Day is the unofficial holiday that celebrates the
mathematical constant pi (π) on March 14 in the month/day date format because
the digits in this date correspond with the first three digits of π (3.14). It
has become an international observance that is celebrated live and online and
also celebrates Albert Einstein’s birthday. (Source: </span><a href="http://www.timeanddate.com/holidays/world/pi-day"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">http://www.timeanddate.com/holidays/world/pi-day</span></a><span style="font-family: Arial, Helvetica, sans-serif;">) It also happens to be my sweet grandson, Jacob's birthday, too! (HAPPY BIRTHDAY to you, Jacob!) What a great day for a celebration!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0HpUmmhzDs1e_fLgpQHoBP4DAWxJ7yLzx6EE4AH42Jntg-lintL3HzFbUJvSwlUSSYMEmv73rc0o248IsdomFqRRskOkfbRH1WRc0RdZjLIEM4p3MQMPWfOT8pP-ClsXY9WbyQIVbQeW/s1600/pi-day-pie-landscape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0HpUmmhzDs1e_fLgpQHoBP4DAWxJ7yLzx6EE4AH42Jntg-lintL3HzFbUJvSwlUSSYMEmv73rc0o248IsdomFqRRskOkfbRH1WRc0RdZjLIEM4p3MQMPWfOT8pP-ClsXY9WbyQIVbQeW/s400/pi-day-pie-landscape.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are many activities that celebrate Pi Day such as
games, eating “pi” foods, converting things into pi, making strange
mathematical endeavors like having a contest to see who knows the most digits
of pi. Many people celebrate Pi Day by eating pie and discussing the relevance
of π. Many teachers will use this date to engage students in activities related
to pi by singing songs and carols about pi and developing pi projects. Some
bakeries offer discounts on their products that have the letters "pi"
together in a word. It's a great excuse for pie-baking and pie-eating contests.
It's also a great time to share your favorite pie recipe.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">No matter what time of year, no matter how hot or how cold,
my favorite pie of all has to be Coconut Cream.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrFf8sCNNDXHcLJENy4eai7RLJpLqWIhluqMw6fpaCydKGVmNG0AiBVRI6Sj8tSt6iiTtM_mgu74XzQoiR4a5dxQlOl8k95gYOshPd1nxPEa_nVxwcIx4vyznV7W81Bz7WJBCfmBMY-Fc/s1600/coconut-cream-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrFf8sCNNDXHcLJENy4eai7RLJpLqWIhluqMw6fpaCydKGVmNG0AiBVRI6Sj8tSt6iiTtM_mgu74XzQoiR4a5dxQlOl8k95gYOshPd1nxPEa_nVxwcIx4vyznV7W81Bz7WJBCfmBMY-Fc/s640/coconut-cream-pie.jpg" width="640" /></a></div>
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Doesn't that make you want to celebrate?!! (My theory: You can never have too many desserts! <strong>Below:</strong> Fried Apple Pies (recipe and tutorial here-- <a href="http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Fried%20Apple%20Pies">http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Fried%20Apple%20Pies</a>) , Brownie Bites, Buttermilk Pound Cake, and <strong>COCONUT CREAM PIE!)</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmk3xrt4g99Xwjj5cvfoWz6TzOfEbuCSDKpip1N5SpJrRqZlmB98MitIIcoGSvGzjxaRp6UtY3YLepSz5sK_SH8wscXWphivldqQqvSgVSXe9FuovVZpkiNOAjJqlUX9nbsUCrG7XwtdN/s1600/FALL+BAKING.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmk3xrt4g99Xwjj5cvfoWz6TzOfEbuCSDKpip1N5SpJrRqZlmB98MitIIcoGSvGzjxaRp6UtY3YLepSz5sK_SH8wscXWphivldqQqvSgVSXe9FuovVZpkiNOAjJqlUX9nbsUCrG7XwtdN/s640/FALL+BAKING.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My favorite place to eat the
pie is at <em><st1:city w:st="on">Charlotte</st1:city>'s Eats and Sweets</em> in <st1:place w:st="on"><st1:city w:st="on">Keo</st1:city>, <st1:state w:st="on">AR (check out this article from Southern Living Magazine-- <a href="http://www.southernliving.com/travel/best-southern-pies-00417000067560/page12.html">http://www.southernliving.com/travel/best-southern-pies-00417000067560/page12.html</a>)</st1:state></st1:place>, but
since I can't always go to Keo for pie, I have to make my own. Here's the
recipe I use for the best <em>Coconut Cream Pie</em> in <em><span style="color: red;">"A Pinch of This ... A Smidgen of That"</span></em> cookbook (page 124):</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Pat's Coconut Cream Pie</strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>PIE FILLING Ingredients:</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 (9-inch) pie shell, baked and cooled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 to 1 1/2 cups granulated sugar (use more sugar for more filling, more
volume)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Heaping T. cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Heaping T. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 to 1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups milk (2% or half & half... depends on how rich you want the
pie)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 to 3 T. butter (cold from the refrigerator)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 eggs (use 4 if you're using less sugar), separated, at room temp. (Hint:
separate when COLD, then allow to come to room temp before mixing them for
meringue)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. coconut flavoring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 MORE T. butter (cold)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C. moist flaked coconut (Baker's bagged coconut, packed gently), plus
extra coconut for garnishing the top of the pie.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">MERINGUE </span><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 or 5 egg whites, at room temperature (be sure not to contaminate whites
with the yolks of any oils from your fingers or utensils. Do not begin cooking
pie filling until egg whites have come to room temperature, because you will be
making the meringue and topping the filling while it is still HOT. If you fail
to cover the pie with meringue while hot, and the pie gets cold, it will cause
the meringue to "sweat" or get drippy and pull away from the sides.
It needs to go on while the filling is HOT and bake while it is HOT to brown
the top.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Wisp of salt (scant 1/4 to 1/2 tsp.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 to 1 1/2 tsp cream of tartar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. clear vanilla flavoring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. coconut flavoring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 T. granulated sugar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Moist flaked coconut for topping meringue</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>DIRECTIONS: (Don't let the lengthy directions scare you! I'm a "detail" person---maybe even a little OCD, so I probably gave you more information than you needed!)</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a heavy saucepan or double boiler, use a whisk to combine sugar,
cornstarch, flour, and salt. When dry ingredients are well combined, gradually
add milk (or mixture of milk, as above). Once well mixed into the dry
ingredients and all lumps disappear, add cold butter and bring mixture to a
boil over medium to medium-high heat, stirring gently, but constantly to keep
from sticking until thick and smooth. Once boiling and beginning to thisken,
beat egg yolks well, stir in a little of the hot filling mixture and pour back
into the sauce pan. Cook over medium heat (just bubbly) for 2 minutes, stirring
constantly, so eggs have a chance to cook. Remove from heat, and stir in the
additional 2 T of butter and the coconut and vanilla flavorings. Allow to sit
while preparing meringue.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Add salt and cream of tartar to egg whites that are at room temperature.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Using highest speed of your hand mixer, beat egg whites until the mixture
looks frothy or foamy. Immediately, add all 10 T. of sugar while you still have
enough "liquid" (not all air and foam) to dissolve it. Return to
highest (whipping) speed of your mixer and beat in as much air as possible to
make meringue fluffy with soft peaks. When you lift the beaters from the beaten
whites, the peaks will stand straight and then tip over. Add the flavorings and
continue to beat until the meringue pulls into pointy peaks that stay that way.
It's now ready to use.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Fold in 1/2 C moist shredded coconut into the filling (still in the
saucepan) just before folding in 1/3 of the prepared meringue. Be sure to fold
in all the way to the bottom and sides of the pan, so the meringue is evenly
distributed, but do not beat--gently turn over the filling to fold in the
meringue.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Have oven preheated to 350 F. Pour filling into cooled pie shell, and
beginning at the edges spread remaining meringue around the rim of the pie,
then fill the center and work your way out to the edges using a spoon to swirl
waves or ripples into the meringue. You can use the back of a spoon to pull the
meringue up into peaks all over the pie. Don't wait for the pie to cool! Do
this while the filling is HOT. HINT: Make sure to seal the edges by spreading
the meringue to the very edges of the pastry, so none of the inside filling
shows. I use the tip of a table knife to do this--just to drag a thin layer
over the edge of the fluted crust so it seals the pie while baking and doesn't
pull away when it begins to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. If you desire, you can sprinkle moist flakes of coconut over the top,
just before placing it in the oven to toast the top of the meringue. Bake the
meringue low and slow at 325 to 340 F (you'll learn which does best for your
oven and know which to use) for a bout 15 to 20 minutes. Start peeking through
the "window" on your oven door (DO NOT OPEN THE OVEN) at about 15
minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. When done, remove to a cooling rack or countertop to allow the pie to
cool completely--which will take several HOURS, so be patient and find
something else to do so you won't be tempted to cut this yummy, great smelling
pie! Keep it sitting in a place free from drafts (fans blowing, doors opening,
an open window, kids galloping through the house, etc.) (grin)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8. When ready to cut, for a clean slice, us a hot, dampened serrated knife
(pass one through a stream of your hottest tap water and blot dry before
cutting. This also works well for cheesecakes.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9. EnJOY every yummy bite!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10. Store leftovers in the refrigerator up to one week (it won't last that
long, but you can try)!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw03X8qUlj7CLCZlBabd10QRnBbTOuWJgIXbfOcsInv7HskZJnZGq4jteXC_-hbBAQcJu4oR2QaEy9azvQ207w1TjgWq5VfOFxV0aqEQevXkpiNVRm1icR4o3wCgHrNIVz4bu-wkLxnKT/s1600/coconutcreampie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIZTj1v6XL_HiI_dX2RVKQZvdEDw9u9I4-Hqc6TLZNqQTNN9xdLqNRLOnFqmo4SX9TXjx60aDy1v__dkFi5uT_4atCabNJxbNSYVWaU33aq47jZDqkUhpgHhY6BUbELVlZhUdCQZDQXo7/s1600/coconut+cream+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIZTj1v6XL_HiI_dX2RVKQZvdEDw9u9I4-Hqc6TLZNqQTNN9xdLqNRLOnFqmo4SX9TXjx60aDy1v__dkFi5uT_4atCabNJxbNSYVWaU33aq47jZDqkUhpgHhY6BUbELVlZhUdCQZDQXo7/s400/coconut+cream+pie.jpg" width="400" /></a></span></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;"> If Coconut Cream Pie isn't your favorite, try one of these recipes. You can never go wrong with peanut butter!</span></o:p></div>
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<o:p><span style="font-family: Arial;"></span></o:p> </div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">No-Bake Peanut Butter Pie</span></strong></o:p></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;">(A similar recipe can be found on page 129 in <em><span style="color: red;">"A Pinch of This ... A Smidgen of That"</span></em> cookbook. I think this recipe ---below--- is much easier and takes less ingredients than the one in the cookbook. Both are very good.)</span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnbTsZjgfXb5lat2F4hecr4wh-TbgIJIVc6-YNPy_Xh_ubbsDndQ0AeFYaIktJRx2t8pJdU8mCBfImi6gr9HwSlVXec91Ce2cj9ZtPOCXkjMVYreU3JsuhKjDID69wc4SvDZaxnltebj1/s1600/IMG_3305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnbTsZjgfXb5lat2F4hecr4wh-TbgIJIVc6-YNPy_Xh_ubbsDndQ0AeFYaIktJRx2t8pJdU8mCBfImi6gr9HwSlVXec91Ce2cj9ZtPOCXkjMVYreU3JsuhKjDID69wc4SvDZaxnltebj1/s640/IMG_3305.JPG" width="640" /></span></a></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-size: large;">No Bake Peanut Butter Pie</span></strong><br /> <br /><strong>Ingredients</strong><br />1 - 8oz package cream cheese, softened <br /> 1 - cup powdered sugar<br />3/4 - cup creamy peanut butter</span></o:p></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons milk (2% is okay)<br />8 oz. container of whipped topping (I like Cool Whip best.)<br />1 baked (and cooled) 9-inch pie crust (or if you prefer, you can use graham cracker crust)</span></o:p></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup salted dry roasted peanuts (optional... most of the time, I don't use these, but I this time so I could photograph it.)<br /> </span></o:p></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, beat the cream cheese, powdered sugar, peanut butter, and milk until light and fluffy. Using a spatula, fold in whipped topping. Spoon into crust and spread evenly. Coarsely chop the peanuts and sprinkle over the top to garnish. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrghaud6HyN4o-8qmUCib68ldxMDIyVPCsGeaQihbIwcTkSMwfOeyHzY12FnyEPK-zjHC_avCgVe3AAQHjXDrgAJ1AHheQgbDACiMGU4nkewXIGYSM-Q-vzfsAhWZP6d_VKy6z5ocKVWY/s1600/border2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="47" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrghaud6HyN4o-8qmUCib68ldxMDIyVPCsGeaQihbIwcTkSMwfOeyHzY12FnyEPK-zjHC_avCgVe3AAQHjXDrgAJ1AHheQgbDACiMGU4nkewXIGYSM-Q-vzfsAhWZP6d_VKy6z5ocKVWY/s320/border2.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<span style="font-family: Arial; font-size: 10pt;"></span><br />
<span style="font-family: Arial; font-size: 10pt;"></span><br />
<span style="font-family: Arial; font-size: 10pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
And, if peanut butter is off limits for you, how about some yummy chocolate?</span></div>
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<span style="font-size: small;"></span> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Nestlé’s TOLL HOUSE
CHOCOLATE CHIP PIE</span> </span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(Page 122 in <em><span style="color: red;">"A Pinch of This ... A Smidgen of That"</span></em> cookbook)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNoUnIhaZg5N-Vp32yH-DuLnPvEVoHiqFMZIg8q8DgVafLb4mKVER3xz3p_cU5Y69RspSHqu-aaxMIdq38ST0HNQr95A_RmcbBpic3QxXu9BGhzYm_N_-7v2Zn3S5o_gmVj-wPRDY7CZh/s1600/IMG_3224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNoUnIhaZg5N-Vp32yH-DuLnPvEVoHiqFMZIg8q8DgVafLb4mKVER3xz3p_cU5Y69RspSHqu-aaxMIdq38ST0HNQr95A_RmcbBpic3QxXu9BGhzYm_N_-7v2Zn3S5o_gmVj-wPRDY7CZh/s640/IMG_3224.JPG" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Here's another view ... I love pretty pies! :-) especially when they taste even better than they look!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-6VfmChIxWK5gnjEcuLc_hwRZgOTo3lRO8votogd5k04OYBsbRtk6VwJGTmAzCut9O6_vGzmneJQg3Od9ihCqL9-hGqG7I2rbSXCwGQ3hs__dBICBatlgcsJCa8mxGATmSYKaSgG_VoS/s1600/IMG_3223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-6VfmChIxWK5gnjEcuLc_hwRZgOTo3lRO8votogd5k04OYBsbRtk6VwJGTmAzCut9O6_vGzmneJQg3Od9ihCqL9-hGqG7I2rbSXCwGQ3hs__dBICBatlgcsJCa8mxGATmSYKaSgG_VoS/s640/IMG_3223.JPG" width="640" /></span></a><b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Nestlé’s TOLL HOUSE CHOCOLATE CHIP PIE </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients <o:p></o:p></span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">
</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 unbaked 9-inch deep-dish pie shell </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 large eggs </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 cup all-purpose flour </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 cup granulated sugar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 cup packed brown sugar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3/4 cup (1 1/2 sticks) butter, softened </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup (6 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup chopped nuts </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Sweetened whipped cream or ice cream (optional)</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;">Directions</b><br />
PREHEAT oven to 325° F. <br />
<br />
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour,
granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts.
Spoon into pie shell. <br />
<br />
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and
center comes out clean. Cool on wire rack. Serve warm with whipped cream.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">EnJOY!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiovw3WPSIrS3KmF0DHzRY30dJW_35HNtvDzg5n0GCegmwCAI5aUfJ45zVCYYguDooTVw6vo1wuYd31a4KCA_QtxOwONTEn5dIK04IhVe0WS2acDHUkhwc6nYR8qDfG1SWvQIrlHPXvJQ/s1600/pi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiovw3WPSIrS3KmF0DHzRY30dJW_35HNtvDzg5n0GCegmwCAI5aUfJ45zVCYYguDooTVw6vo1wuYd31a4KCA_QtxOwONTEn5dIK04IhVe0WS2acDHUkhwc6nYR8qDfG1SWvQIrlHPXvJQ/s1600/pi.jpg" /></a></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Whether you celebrate National Pi Day or just want to bake a pie for your family (or friend, or neighbor), I hope you enJOY your time in the kitchen and you are able to BLESS someone with your delicious pies. (Don't forget to check out the Fried Apple Pies recipe and tutorial here -- <a href="http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Fried%20Apple%20Pies">http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Fried%20Apple%20Pies</a>). If you use one of these recipes from today's post, take a photo and email it to me! (<a href="mailto:pkrains@gmail.com">pkrains@gmail.com</a>) I'll post it here. You never know, you might just win a cookbook. :-)</span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLLezgS6aqf85SVCXvW5b4eSKVSdrKPnsYN1h7E8f8YW7ePzlLlxnVK8QswYS6cwudj-8nDH99Pr5DXe8E6QK3zBNx4I6IzdBrwllY02nLC3cAPDMiFQ8DUBkwVXKTpJzXIMn_DTLGmG2/s1600/border3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLLezgS6aqf85SVCXvW5b4eSKVSdrKPnsYN1h7E8f8YW7ePzlLlxnVK8QswYS6cwudj-8nDH99Pr5DXe8E6QK3zBNx4I6IzdBrwllY02nLC3cAPDMiFQ8DUBkwVXKTpJzXIMn_DTLGmG2/s1600/border3.jpg" /></a></div>
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<o:p></o:p><span style="font-size: small;">I just received two photos of pies from a blog follower, Alan Williams, who made the pies to share with his co-workers. They look delicious! Great job, Alan! Congratulations on winning a copy of "A Pinch of This ... A Smidgen of That" cookbook! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IcuLPt2ml02PPYrbr-1JDyBVJIkRXsuNnsTsbZfEhBueu8Wsq08OIWpBwtIq00tAEpfSNLzxGsLl1uaVr_hIctIefIsA_q1zTaURpr8m3j01QobrGVGWEMafR19ZjDWH49S3D72l9z0c/s1600/williams+pies+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IcuLPt2ml02PPYrbr-1JDyBVJIkRXsuNnsTsbZfEhBueu8Wsq08OIWpBwtIq00tAEpfSNLzxGsLl1uaVr_hIctIefIsA_q1zTaURpr8m3j01QobrGVGWEMafR19ZjDWH49S3D72l9z0c/s640/williams+pies+(2).JPG" width="640" /></a></div>
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-36092359278941441842013-03-04T11:19:00.000-06:002013-03-04T11:19:01.399-06:00NATIONAL POUND CAKE DAY<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65ZPQqSaAua80lXpozcnEWRaejffcyW77-Us5vYvw0PYwwfR9-7dAB1KPFeVDb5dWcm2amZEjk3_udRjQLxdGT98HnRunZk-USMxz3TA2VJ2y_x9p2enSU0HiqgJOcLWzEGgifvgCMaMF/s1600/IMG_5189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65ZPQqSaAua80lXpozcnEWRaejffcyW77-Us5vYvw0PYwwfR9-7dAB1KPFeVDb5dWcm2amZEjk3_udRjQLxdGT98HnRunZk-USMxz3TA2VJ2y_x9p2enSU0HiqgJOcLWzEGgifvgCMaMF/s640/IMG_5189.JPG" width="640" /></a><br />Did you know that March 4th. has been designated National Pound Cake Day? Well, I just found out, so it was news to me, too. Yet another made-up holiday -- But who needs a holiday to eat pound cake? It's an easy dessert to make and rich enough to be considered company worthy.<br /><br />I want to share two of my favorite pound cakes with you today. One of them <strong>("The Best Homemade Pound Cake I Ever Ate") </strong>is included on <strong>page 116</strong> of <strong><span style="color: red;"><em><u>"A Pinch of This ... A Smidgen of That"</u></em></span></strong> cookbook, but I will include the ingredients and directions for those of you who may not have a copy of the cookbook yet. The other recipe <strong>("Decadent Coconut Pound Cake")</strong> that I want to share isn't in the cookbook, so I will provide a tutorial below. </div>
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But first, let's learn more about National Pound Cake Day:</div>
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<br /> <strong><u>Facts about National Pound Cake Day</u></strong><br />It may come as a surprise, but these cakes have been around ever since the early 1700s.<br />Although the original recipe has been modified slightly over the years, this cake still remains one of the most well-loved and easy to bake among cakes.<br />It is due to all these reasons that a day has been dedicated to the Pound cake.<br />The 4th of March each year is designated as National Pound Cake day.</div>
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<strong><u>Things to do on National Pound Cake Day</u></strong><br />The first and most obvious thing to do is to bake at least one pound cake.<br />The next thing is to call your friends over to enjoy your cake and honor your baking efforts.<br />If you cannot bake at home, then you can buy a cake on this day.<br />You could even take a pound cake to office make pound cake day a day to remember at office by sharing it with everyone there.<br />Whatever you do, remember to have lots of fun with pound cakes on National Pound cake Day.<br /><br /> And, just in case someone asks, you can be ready to answer about the history of National Pound Cake Day, if you read about it here: <a href="http://www.altiusdirectory.com/Society/national-pound-cake-day.html">http://www.altiusdirectory.com/Society/national-pound-cake-day.html</a>.</div>
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So, get your ingredients together for a <strong>Decadent Coconut Pound Cake</strong> and CELEBRATE!<br />
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This is what you'll need: </div>
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4 eggs<br />2 cups sugar<br />1 cup canola oil<br />2 tsp coconut extract<br />3 cups flour<br />1/2 tsp salt<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1 cup buttermilk<br />1 1/2 to 2 cups flaked coconut<br />1 can Cream of Coconut (optional topping)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBdyhSIOr8m9UnlSW_TEi05oymtjU-8rAK-2tc8_vNa07n762UNWZwMF1u8Q1KE2oPtdL3l0li6LcCnPyzWB-0D5HvSzaYPCSORUOrbNkBOdSnrJipOvOgYk-TIde-HLgpS8lc4Z3a5GS/s1600/IMG_5170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBdyhSIOr8m9UnlSW_TEi05oymtjU-8rAK-2tc8_vNa07n762UNWZwMF1u8Q1KE2oPtdL3l0li6LcCnPyzWB-0D5HvSzaYPCSORUOrbNkBOdSnrJipOvOgYk-TIde-HLgpS8lc4Z3a5GS/s640/IMG_5170.JPG" width="640" /></a>Preheat oven to 350 degrees. Grease a tube pan.</div>
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In a large mixing bowl, combine eggs, sugar, oil and coconut extract and beat well. </div>
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Sift together flour, salt, baking powder and baking soda </div>
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and add to egg mixture alternately with buttermilk, beginning and ending with flour. </div>
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Mix well. Fold in coconut and stir until thoroughly combined.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4tO5eHkWUNESe10metoRYVrExFf2V_vN5lR8STyd_1FhvLm98ocUSJnteyl3yAfDeuhSEba0FPOiMFHyFQO7GRDiKp_uYmoChfZ1C3yNI3MoBY8BknyU6XRDJkMWIpOdnTJOpMGDVARp/s1600/IMG_5175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4tO5eHkWUNESe10metoRYVrExFf2V_vN5lR8STyd_1FhvLm98ocUSJnteyl3yAfDeuhSEba0FPOiMFHyFQO7GRDiKp_uYmoChfZ1C3yNI3MoBY8BknyU6XRDJkMWIpOdnTJOpMGDVARp/s640/IMG_5175.JPG" width="640" /></a>Pour into tube pan and bake 60 minutes, or until a cake tester inserted in the center comes out clean. </div>
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(OPTIONAL: Remove cake from the oven and poke holes in the top using a meat fork. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul1AlxEPp1CHF0iLvSkHZ8Se8BaTPXPI7cOcbzgAGBfmDVSGSrT1FJG68SdWK4I41CkP68Xa2_91bGDslSKcZMF2ieQMjbDdXk03p4naShhQWri4JFpWWEa_N6cUuomznAnEKDWPtfJGS/s1600/IMG_5185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul1AlxEPp1CHF0iLvSkHZ8Se8BaTPXPI7cOcbzgAGBfmDVSGSrT1FJG68SdWK4I41CkP68Xa2_91bGDslSKcZMF2ieQMjbDdXk03p4naShhQWri4JFpWWEa_N6cUuomznAnEKDWPtfJGS/s640/IMG_5185.JPG" width="640" /></a>Drizzle well mixed Cream of Coconut over the top and allow to sit a few minutes before removing from the pan.)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOx5J-WBDlyuLUpJUQOXp_6Zlvg7_HI17cLMw-uH86ryl5l3rASR7gnQIyaDmgvX6vp2My9mbleHKybagahv_8OyPDoJu8IFMl7h2Kg6omjwAoEQUdN2xMYI8zSjObTb5ICVW9lL5yaM2/s1600/IMG_5186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOx5J-WBDlyuLUpJUQOXp_6Zlvg7_HI17cLMw-uH86ryl5l3rASR7gnQIyaDmgvX6vp2My9mbleHKybagahv_8OyPDoJu8IFMl7h2Kg6omjwAoEQUdN2xMYI8zSjObTb5ICVW9lL5yaM2/s640/IMG_5186.JPG" width="640" /></a></div>
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Cool completely and store covered. (This is delicious served with hot fudge topping! Tastes like a Mounds candy bar. You can get the topping recipe on page 162 of <span style="color: red;"><em><u>"A Pinch of This ... A Smidgen of That"</u></em></span> Cookbook.)</div>
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EnJOY!! And don't forget to print or save both recipes (below) in your recipe file. </div>
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<br /><span style="font-family: inherit;">DECADENT COCONUT POUND CAKE<br /><br />INGREDIENTS<br />4 eggs</span></div>
<span style="font-family: inherit;">2 cups sugar</span><br />
<span style="font-family: inherit;">1 cup canola oil<br />2 tsp coconut extract<br />3 cups flour<br />1/2 tsp salt<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1 cup buttermilk<br />1 1/2 to 2 cups flaked coconut<br />1 can Cream of Coconut (optional topping)<br /><br />DIRECTIONS<br />Preheat oven to 350 degrees. Grease a tube pan. In a large mixing bowl, combine eggs, sugar, oil and coconut extract and beat well. Sift together flour, salt, baking powder and baking soda and add to egg mixture alternately with buttermilk, beginning and ending with flour. Mix well. Fold in coconut and stir until thoroughly combined.<br /><br />Pour into tube pan and bake 60 minutes, or until a cake tester inserted in the center comes out clean. (OPTIONAL: Remove cake from the oven and poke holes in the top using a meat fork. Drizzle well mixed Cream of Coconut over the top and allow to sit a few minutes before removing from the pan.) Cool completely and store covered.</span><br />
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THE BEST HOMEMADE POUND CAKE I EVER ATE<br />
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INGREDIENTS<br />
1 cup butter, softened<br />
2 1/2 cups granulated sugar<br />
6 large eggs, room temperature<br />
3 cups sifted cake flour (a must here) (If you don't have any on hand, see page 161 in the cookbook)<br />
1 cup whipping cream<br />
2 teaspoons vanilla extract (to alter the flavor, use 1 tsp. vanilla plus one tsp. almond or coconut extract)<br />
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DIRECTIONS<br />
Beat butter until creamy, gradually add sugar. Add eggs, one at a time, beating well. Add flour and whipping cream alternately, beginning and ending with flour. Pour into a greased and floured Bundt cake pan and bake at 325 degrees for 1 hour and 15 minutes. Let cook in pan about 5 minutes, then remove and cool completely on a cooling rack. (Be sure to use cake flour. It really makes a difference with this cake.)<br />
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-65397037122237543592013-02-22T22:26:00.000-06:002013-03-27T20:03:07.045-05:00Top 'O the Mornin' to Ya'<div class="separator" style="clear: both; text-align: center;">
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<em>“Top of the morning to you”,</em> or more casually <em>“Top o’ the mornin’ to ya”,</em> is a well-known traditional Irish greeting that Irish people don’t really use anymore, but I think we should. Beginning the day in a positive spirit and sharing that spirit with those around us can make all of us enJOY better days.<br />
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One way to start the day off right is with a yummy breakfast. Your mother was right:<em> <strong>Breakfast really is the most important meal of the day.</strong></em> Not only does it give you energy to start a new day, but breakfast is linked to many health benefits.<br />
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Eating breakfast is important for everyone, but is especially so for children and adolescents. According to the American Dietetic Association, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills, and eye-hand coordination. Even if you think you don’t have time to eat breakfast, biscuits with a piece of ham or egg tucked inside provide grab-and-go options that fill the bill. <br />
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Our grandson, Samuel, loves hot biscuits with gravy for breakfast. He also enJOYs biscuits stuffed with ham and cheese. When he spends the night, I make sure we have plenty of biscuits for him to enJOY, however he chooses to eat them. Seems like he always wakes up extra hungry after a good night's sleep. <br />
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Biscuits are great topped with plain white gravy or chocolate gravy. (Have you ever eaten Chocolate Gravy? If not, check out the recipe on page 94 of <em><span style="color: red;">"A Pinch of This ... A Smidgen of That"</span></em> cookbook.) My husband likes sausage gravy and biscuits, but I think his favorite biscuit topping is butter and either homemade blackberry jelly or peach jam. I try to keep a good supply of both on hand.<br />
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When I was growing up, I remember my momma making homemade buttermilk biscuits every morning for breakfast. They were soooooooo good! I only wish I'd paid more attention to her method of making those biscuits. Unfortunately, by the time I was old enough to want to learn how to make them, she had passed away. <em>(You can learn from my mistakes! Ask your momma NOW to show you her kitchen secrets before it's too late!)</em> I've tried dozens of biscuit recipes over the almost 40 years I've been married, and none compare to my momma's fluffy, delicious, high-rise biscuits. But, I'm still trying ... and always learning!<br />
<br />
The recipe I want to share with you today still can't compete with my momma's, but it's pretty close. I still have a few "tweaks" I want to try with it, but I didn't want to wait until then to share this great biscuit recipe with you. I can tell you, these are delicious fresh and hot from the oven -- crispy on the outside and tender and fluffy inside -- and they are equally as good when they are a day old, if you wrap them in a paper towel and microwave them for a few seconds. I just bag up the leftovers from breakfast on Saturday morning, and we enJOY them with ham and cheese or other accompaniments during the week. It's a quick, but nourishing, treat with a hot cup of coffee. And, it makes you want to say, <em><strong>"Top 'o the mornin' to ya'",</strong></em> I promise!<br />
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So, let's get started and make a nice batch of yummy biscuits. Go gather your ingredients and <em>"mise en place"</em> (pronounced: <em>miz on plas</em>). My daughter tells me this is French for <em>"putting in place"</em>. (Whatever it is, I know it sure helps avoid some messes in the kitchen if your ingredients are organized and ready to grab when you need them!) <br />
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Here's what you'll need:</div>
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First, you need to preheat the oven to 450 degrees F. (It's important the biscuits go directly into the hot oven.) Lightly grease a cookie sheet or biscuit pan. I like to use air-bake cookie sheets.</div>
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Use a wisk to blend flour, salt, cream of tartar, sugar, and baking powder.</div>
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If you're really energetic, you could sift this mixture, but I think it turns out fine just to use a whisk.<br />
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Use a pastry cutter to incorporate butter (cut into small cubes) into the flour mixture. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7MecI2jKC8mC5tsu0OE1Pr6G-wAY2XW2Va7xaOnALaGuRWFIkcnryjNh5Bk1pclfalX0uH_lzNGu_PhDi5zm5OyzTjdOYcYiPoH9Sir56LVsJkxot-ttjvzwNpd8OGlAJtiNhf-Qi_IL/s1600/IMG_5787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7MecI2jKC8mC5tsu0OE1Pr6G-wAY2XW2Va7xaOnALaGuRWFIkcnryjNh5Bk1pclfalX0uH_lzNGu_PhDi5zm5OyzTjdOYcYiPoH9Sir56LVsJkxot-ttjvzwNpd8OGlAJtiNhf-Qi_IL/s640/IMG_5787.JPG" width="640" /></a></div>
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Lightly beat egg in milk before stirring it in the flour mixture. </div>
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Add the egg and milk mixture all at once. Work quickly, using a spatula to combine. </div>
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Mix only long enough for most of the flour to be taken up. DO NOT KNEAD. Flour a work space and turn the lump of dough out onto the counter. You may have a bit of flour in the bottom of the bowl when you turn it out onto the floured countertop, but it will work in as you press the dough down and roll it out. </div>
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Knead only a couple of times to get the rest of the flour worked in. Don’t ever-knead the dough as you would yeast bread. The dough should appear floury on the outside and sticky on the inside. Using your fingers and palm, press the dough down and use a dough roller to flatten to half-inch thickness.</div>
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Cut to desired size (mine were about 2 1/2 inch diameter) </div>
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and place on a lightly greased baking-sheet (I like the air-bake sheets). I can get about 15 to 20 medium-sized biscuits out of this dough. You might get more or less, depending on the size of the cutter you use. </div>
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Bake for 10 - 12 minutes, or until they reach desired golden brown. I rarely use a timer; I just pull them out when I like how they look. You might start checking them at about 10 minutes (just look through the glass door---if your oven has one---don't open it until you think they are done). Allow them to go a little longer, depending on the degree of browning you desire.</div>
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When hot out of the oven, these biscuits are flaky in the outside and moist in the inside (and oh soooo good slathered with a pat of butter and some jam or jelly).</div>
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They will soften a bit on the outside after they cool, but they hold together well and remain delicious as leftovers. Store leftovers in a plastic bag. To warm, wrap desired amount of biscuits in a paper towel and microwave about 15 seconds. <br />
EnJOY!</div>
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Don't forget to save the recipe below in your recipe file! Leave me a comment and let me know how yours turns out and what you used to top them. (Hint: Sorghum molasses just makes these better and better!)</div>
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HIGH-RISE BISCUITS<br />
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INGREDIENTS:<br />
3 cups of all purpose flour (you may substitute a cup of whole wheat, if you prefer)<br />
1/2 teaspoon salt <br />
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3/4 teaspoon cream of tartar<br />
2 tablespoons sugar<br />
4 teaspoons baking powder<br />
3/4 cup of butter. <br />
1 egg<br />
1 cup of milk (I used 2%, but I want to try buttermilk to see how it turns out. I'll let you know!)<br />
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DIRECTIONS<br />
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Preheat the oven to 450 degrees F. (It's important the biscuits go directly into the hot oven.) Lightly grease a cookie sheet or biscuit pan. I like to use air-bake cookie sheets.</div>
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Use a whisk to blend flour, salt, cream of tartar, sugar, and baking powder. Use a pastry cutter to incorporate butter (cut into small cubes) into the flour
mixture. </div>
<br />
Lightly beat egg in milk before stirring it in the flour mixture. Work quickly, using a spatula to combine. You may have a bit of flour in the bottom of the bowl when you turn it out onto the floured countertop, but it will work in as you press the dough down and roll it out. Knead only a couple of times to get the rest of the flour worked in. Don’t ever-knead the dough as you would yeast bread. The dough should appear floury on the outside and sticky on the inside.<br />
<br />
Using your fingers and palm, press the dough down and roll to half-inch thickness. Cut to desired size and place on a lightly greased baking-sheet (I like the air-bake sheets). Bake for 10 - 12 minutes, or until they reach desired golden brown. I rarely use a timer; I just pull them out when I like how they look. I can get about 15 to 20 medium-sized biscuits out of this dough. You might get more or less, depending on the size of the cutter you use. <br />
<br />
When hot out of the oven, these biscuits are flaky in the outside and moist in the inside. Store leftovers in a plastic bag and microwave to warm. (They will soften a bit on the outside after they cool, but they hold together well and remain delicious as leftovers.)<br />
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With St. Patrick's Day coming up in a couple of weeks, I've been thinking a lot about my Irish heritage. Food was often scarce for the Irish in olden times. The biscuits we shared in today's recipe would have been a special treat to many. Famines had ravaged potato harvests and driven Irish immigrants to America to escape the hardships. One result of experiencing hard times is that we often become even more thankful for God's blessings and even more willing to tell Him so. Mealtimes are appropriate times to acknowledge and ask for God's continued blessings on our homes and families.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHaRSHW6iVzK2K1uwZV0U51WZaQNij0fXmNm85BGVtMpw322hnz_9VqeJ8BCEn7O-gvm6Rp5hdr7fZyfnNPGU0ex2lI6M4xvX6ya4qDDs9ZOzELJxfPhs2EFu3eLb9DyNb94Nwp7CmQem/s1600/Irish_blessing_subway_jpg%5B4%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHaRSHW6iVzK2K1uwZV0U51WZaQNij0fXmNm85BGVtMpw322hnz_9VqeJ8BCEn7O-gvm6Rp5hdr7fZyfnNPGU0ex2lI6M4xvX6ya4qDDs9ZOzELJxfPhs2EFu3eLb9DyNb94Nwp7CmQem/s640/Irish_blessing_subway_jpg%5B4%5D.jpg" width="494" /></a></div>
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Irish blessings have been handed down through the ages to enrich many occasions. Irish prayers are suitable for all the family and instill a sense of deep belonging. You would be touched by Irish blessings said prior to meals that are generally blessings to give thanks and gratitude for food that was often hard to come by. Irish blessings before meals often give thanks for the abundance at the table, since poverty was prevalent among the Irish population. Here is one such prayer: <em><span style="color: #6aa84f;">“May the blessings of each day be the blessings you need most.”</span></em> </div>
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You may have heard these Irish blessings repeated during a St. Patrick's Day celebration: <em><strong><span style="color: #6aa84f;">“May good luck be your friend in whatever you do, and may trouble be always a stranger to you.”</span></strong></em> </div>
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Always appropriate and welcomed by all is this blessing:<em> </em></div>
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<em><strong><span style="color: #6aa84f;">“May this luck of the Irish be always at hand, </span></strong></em></div>
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<em><strong><span style="color: #6aa84f;">and good friends always near you. </span></strong></em></div>
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<em><strong><span style="color: #6aa84f;">May each and every coming day, </span></strong></em></div>
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<em><strong><span style="color: #6aa84f;">bring some special JOY to cheer you.”</span></strong></em></div>
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Don't forget to give THANKS for your "daily bread", even if it is only biscuits!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrOryt1Z5bHUPjX_vzEh1PLM5Gt_USTC9ktS0JSWOoDp4SkuylGHvZ4Zrd-2k3OvvXuPcGQ1sgzqIK7RjqqQwXOETFP3r-RuZKte8Df8OUF0q9DhyphenhyphengYNkc-DqFpOgzbqhokP5yDhU_rvk/s1600/Irishborder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrOryt1Z5bHUPjX_vzEh1PLM5Gt_USTC9ktS0JSWOoDp4SkuylGHvZ4Zrd-2k3OvvXuPcGQ1sgzqIK7RjqqQwXOETFP3r-RuZKte8Df8OUF0q9DhyphenhyphengYNkc-DqFpOgzbqhokP5yDhU_rvk/s1600/Irishborder.jpg" /></a></div>
pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com2tag:blogger.com,1999:blog-1923128340197223567.post-91582764748323345582013-01-28T10:24:00.002-06:002013-01-28T10:24:32.488-06:00Super Seats, Super Eats, Super Party<div align="center" class="separator" style="clear: both; text-align: center;">
<img height="196" src="http://www.crazywebsite.com/Website-Clipart-Pictures-Videos/Sports/Superbowl_Football_Banner-1EXLG.jpg" width="640" /></div>
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When Super Bowl XLVII, the biggest game in American sports, kicks off on February 3, 2013, what will you serve your football enthusiasts? If you can't be at the Superdome, the next best thing is relaxing at home with friends and family as you enJOY watching the San Francisco 49ers battle it out with the Baltimore Ravens. As important as the game may be to fans, just as important are the snacks you'll serve. </div>
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Whether your team wins or not, if you want to be a winning host/hostess, plan some great finger foods like these Sausage Stars. They are easy to prepare and always appreciated as a great savory snack. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUgQ2TJDZiOKm3Mywx4ivaqUjfiKBNNsXNXlYa6DyhOMtPmCwm_A2b7GjhT4XlmTXUazYN8SPH06TBBeERYO934_eSJzyL3vDqDHUiDVoQE03aQ-ii7WomRAFdeQWG0InGmQvpDqDsSre/s1600/IMG_4379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUgQ2TJDZiOKm3Mywx4ivaqUjfiKBNNsXNXlYa6DyhOMtPmCwm_A2b7GjhT4XlmTXUazYN8SPH06TBBeERYO934_eSJzyL3vDqDHUiDVoQE03aQ-ii7WomRAFdeQWG0InGmQvpDqDsSre/s640/IMG_4379.JPG" width="628" /></span></a></div>
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Let's get started by collecting our ingredients...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQxTJdFNhD5ZnjV9WwjnxQsynR9VdJymUJVpCxwcPt4SV0ZI65qbdkImem5SecOAxUD2Rrtkd6bUdRXpgZvFqGu-o1QLbTfNdenf08-wh9mmxpnRzb-i3m1tCJH2gdbCXUBeHVGPTnH8s/s1600/IMG_4292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQxTJdFNhD5ZnjV9WwjnxQsynR9VdJymUJVpCxwcPt4SV0ZI65qbdkImem5SecOAxUD2Rrtkd6bUdRXpgZvFqGu-o1QLbTfNdenf08-wh9mmxpnRzb-i3m1tCJH2gdbCXUBeHVGPTnH8s/s640/IMG_4292.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <strong>FILLING PREPARATION:</strong> </span></div>
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<span style="font-family: Times New Roman;"><span style="font-family: Arial, Helvetica, sans-serif;"> Cook sausage and blot dry with paper towels.</span><span style="font-family: Times New Roman;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7WtKo_spmsrcrNmDwHLkJZA9T2E2ERL39KZkxvPIVtPfDRXn0BcFoiUMrh1b52ukuClLmDHOuSa81CshqUsbiHT_rCr8ss4JB7k7fG5kboctJQTN21E6SsxXZayytNxGFI-Inlq5km8s/s1600/IMG_4295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7WtKo_spmsrcrNmDwHLkJZA9T2E2ERL39KZkxvPIVtPfDRXn0BcFoiUMrh1b52ukuClLmDHOuSa81CshqUsbiHT_rCr8ss4JB7k7fG5kboctJQTN21E6SsxXZayytNxGFI-Inlq5km8s/s640/IMG_4295.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"> I usually line a large mixing bowl with paper towels and use them to squeeze out whatever excess grease I can from the browned sausage. Then, while the sausage cools, I chop the veggies.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMZPa5GJMpS4-Z_1CKlGgYq0wPwqSAckque7egDgNsmm9ueVAkGF2z939lCxZwXmqzRVB3ImuIHgI5SCpoAqrCWHUSVWyspzAyoTYLwQsm4KOEBUoVq6FCAT5-iMiWZof5UcETSafoTjD/s1600/IMG_4296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMZPa5GJMpS4-Z_1CKlGgYq0wPwqSAckque7egDgNsmm9ueVAkGF2z939lCxZwXmqzRVB3ImuIHgI5SCpoAqrCWHUSVWyspzAyoTYLwQsm4KOEBUoVq6FCAT5-iMiWZof5UcETSafoTjD/s640/IMG_4296.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Combine chopped peppers and olives with sausage.</span> </div>
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<span style="font-family: inherit;">Add Ranch dressing.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPvpSjGCeb_y9sNRnts6N1c4Iadwk0V8TAY9Jm9ZLcRdBlkou4lsc6Dd8YuHOXpJemStk8u12gYHYPDEpIeJnEni1Oo7L0ej1y3BBEzhArwWlMp60b0e4Pr6tk8-lxPCQNGo1UXSG_EhU/s1600/IMG_4298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPvpSjGCeb_y9sNRnts6N1c4Iadwk0V8TAY9Jm9ZLcRdBlkou4lsc6Dd8YuHOXpJemStk8u12gYHYPDEpIeJnEni1Oo7L0ej1y3BBEzhArwWlMp60b0e4Pr6tk8-lxPCQNGo1UXSG_EhU/s640/IMG_4298.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Stir to combine and add cheeses.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8dUganbUKv-PQiTARwx7pm_JRKk9m0B7LsZllL_kw9uWp7PuPJm2a9mhC5Vb-ttB3Tnu4hBc_qrUX1Z4GIM1vrRtQEqcG6SwAIdPJWurDrWB2lPv9gGXKCW1XNqXEKvoWF2TJDaxcsxa/s1600/IMG_4300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8dUganbUKv-PQiTARwx7pm_JRKk9m0B7LsZllL_kw9uWp7PuPJm2a9mhC5Vb-ttB3Tnu4hBc_qrUX1Z4GIM1vrRtQEqcG6SwAIdPJWurDrWB2lPv9gGXKCW1XNqXEKvoWF2TJDaxcsxa/s640/IMG_4300.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">(NOTE: This mixture can be made the night before and stored in the refrigerator. This is usually what I do. Then, it only takes 5 minutes after the stars are filled for them to bake at 350 degrees and be ready to eat.)</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf-oAkRS9AVARvPewQqL0VmxCTjVTTM8Il6PqmMUEZabGCHeqPD4V_mvNWEGQDnPC5bGZ69cG7ieNmdf9Bm3JM1nclhYO3LmFcdu-udl8wU5djbEHtjsZpwQIXAAJYNLbG5WKEQ97ZgKX/s1600/IMG_4301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf-oAkRS9AVARvPewQqL0VmxCTjVTTM8Il6PqmMUEZabGCHeqPD4V_mvNWEGQDnPC5bGZ69cG7ieNmdf9Bm3JM1nclhYO3LmFcdu-udl8wU5djbEHtjsZpwQIXAAJYNLbG5WKEQ97ZgKX/s640/IMG_4301.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">If you store in the refrigerator for later use, cover and then remove when ready to fill baked wonton shells.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3bMWmCZiNqMPJ74aTz_KeFQkJYwwT3CzjDk10TPJ6IV-GUHX8PhirNllaWPCMyIdBg4S9QfqOd4CFoWleSKBYbdBaZKOXTCMiBIjIRYio0kUTU2i1Ue-qodM26oTbcfDV8ijJ_Aqkjo7/s1600/IMG_4302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3bMWmCZiNqMPJ74aTz_KeFQkJYwwT3CzjDk10TPJ6IV-GUHX8PhirNllaWPCMyIdBg4S9QfqOd4CFoWleSKBYbdBaZKOXTCMiBIjIRYio0kUTU2i1Ue-qodM26oTbcfDV8ijJ_Aqkjo7/s640/IMG_4302.JPG" width="640" /></a></div>
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<strong><span style="font-family: inherit;">STAR PREPARATION:</span></strong></div>
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<span style="font-family: inherit;">When ready to prepare stars, preheat oven to 350 degrees. QUICKLY, separate and arrange single won ton wrappers in muffin tins (DO NOT spray or coat pans with shortening) so they form “stars.” These will stand up and bake better if you keep them COLD until ready to place in the tins. Handle them as little as possible to keep from warming them as you arrange the “star.”</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUh3tho5wYXFOye9O2y_CY_ls_yDpPBx-ade-q98l6X4ErJW76e4L54umnfmOxmebJI34OmRHOoTAe3G0NtbrNGbcHdLN5V_k0Dh3xVhRK3uzEX8vlcbLbAe5iiiazwALxJyfKrrK46Ju5/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUh3tho5wYXFOye9O2y_CY_ls_yDpPBx-ade-q98l6X4ErJW76e4L54umnfmOxmebJI34OmRHOoTAe3G0NtbrNGbcHdLN5V_k0Dh3xVhRK3uzEX8vlcbLbAe5iiiazwALxJyfKrrK46Ju5/s640/IMG_4375.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Bake only 5 minutes until the “raw” look disappears. They may turn a little “golden” on the tips, but should not brown. You just want them to firm up so they hold the filling. After removing from the oven, you can leave these shells in the tins and fill them to bake immediately. Or, you can remove the empty shells from tins and place on baking sheet and set aside for filling later, after you have finished baking all the shells. (Shells can be baked a few hours or the night before and covered with wrap, ready to be filled the next morning.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTYzRgzyimTn0qSfJMUfYfA0yCTN1MB7L_cn7qjDY91XgZWRgCdYLR7oaLUPFmIgh6ZoEqQMksJgPvvV-IBeXi-eDwZsBTF6IhSD34msIEqPH5W5FYFoAyRyBVbhdzMevAnOMR1ivPVNy/s1600/IMG_4376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTYzRgzyimTn0qSfJMUfYfA0yCTN1MB7L_cn7qjDY91XgZWRgCdYLR7oaLUPFmIgh6ZoEqQMksJgPvvV-IBeXi-eDwZsBTF6IhSD34msIEqPH5W5FYFoAyRyBVbhdzMevAnOMR1ivPVNy/s640/IMG_4376.JPG" width="480" /></a></div>
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<span style="font-family: inherit;">Use a teaspoon to fill prepared stars with sausage mixture. Place back on the baking sheet.</span> </div>
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<span style="font-family: inherit;">Bake 5 minutes until bubbly and cheese is melted. Makes about 50 yummmmmy stars.</span><o:p> </o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJKothTfRLuKsBHlgC2CgJS2DSCZfAai90p1JWeSowjAbQLkH7zwwvQAEY6O3vVYhrDfYqu4cesbteVlBheE1Ozcn-MDjWLyflUmADvv2_BEQCJjgC44UBGDcqJ_VxdQEDAf1p7yIddOA/s1600/IMG_4379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJKothTfRLuKsBHlgC2CgJS2DSCZfAai90p1JWeSowjAbQLkH7zwwvQAEY6O3vVYhrDfYqu4cesbteVlBheE1Ozcn-MDjWLyflUmADvv2_BEQCJjgC44UBGDcqJ_VxdQEDAf1p7yIddOA/s640/IMG_4379.JPG" width="628" /></a></div>
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<strong><span style="font-family: inherit;">HINTS FOR LEFTOVERS:</span></strong></div>
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<span style="font-family: inherit;">Leftovers can be stored covered in the refrigerator and warmed in a toaster oven or microwave for a quick snack. Toaster ovens work nicely, since they keep the crusts more crisp.</span></div>
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<span style="font-family: inherit;">Sometimes, depending on how full I prepare the “stars,” I may have some leftover filling. If so, my hubby likes to split a breakfast biscuit (already baked) and top it with the filling, then toast it in the toaster oven for a quick breakfast snack. I have also spread the filling on Pillsbury crescent roll dough before rolling them up to bake. (YUMMY and QUICK appetizer!)</span><br />
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The Super Bowl is the second-largest food consumption holiday of the year, according to the <a href="http://www.fsis.usda.gov/news/NR_012209_01/index.asp" target="_blank">USDA</a>, behind Thanksgiving and ahead of Christmas Day. Make this the best Super Bowl ever and be a STAR in the kitchen by serving these great snacks! Don't forget to print the recipe or copy and paste it to a file you can store on your computer.<br />
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<strong><span style="font-family: inherit;">Pat’s Sausage Stars</span></strong></div>
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<strong><span style="font-family: inherit;">Ingredients:</span></strong></div>
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<span style="font-family: inherit;">2 c. (1 lb.) sausage cooked, crumbled & blotted well with paper towels </span></div>
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<span style="font-family: inherit;">1 1/2 c. sharp Cheddar cheese, grated</span></div>
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<span style="font-family: inherit;">1 1/2 c. Monterey Jack cheese, grated</span></div>
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<span style="font-family: inherit;">1 1/2 c. bottled Ranch dressing<span style="mso-spacerun: yes;"> </span>(sometimes I use the Lite version)</span></div>
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<span style="font-family: inherit;">1 - 4 oz. can chopped ripe black olives, drained</span></div>
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<span style="font-family: inherit;">1/2 c. red or green (I occasionally mix these) bell peppers, chopped small </span></div>
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<span style="font-family: inherit;">1 pkg. Of 50 fresh won ton wrappers (keep COLD until ready to bake!)</span></div>
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<strong><span style="font-family: inherit;">FILLING PREPARATION:</span></strong></div>
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<span style="font-family: inherit;">Cook sausage and blot dry with paper towels. Combine with Ranch dressing, olives and peppers. Stir to combine and when cooled, add cheeses. (NOTE: This mixture can be made the night before and stored in the refrigerator. This is usually what I do. Then, it only takes 5 minutes after the stars are filled for them to bake at 350 degrees and be ready to eat.) Use a teaspoon to fill prepared stars (see below for preparation) with sausage mixture. Place back on the baking sheet. Bake 5 minutes until bubbly and cheese is melted. Makes about 50 yummmmmy stars.</span><o:p> </o:p></div>
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<strong><span style="font-family: inherit;">STAR PREPARATION:</span></strong></div>
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<span style="font-family: inherit;">When ready to prepare stars, preheat oven to 350 degrees. QUICKLY, separate and arrange single won ton wrappers in muffin tins (DO NOT spray or coat with shortening) so they form “stars.” These will stand up and bake better if you keep them COLD until ready to place in the tins. Handle them as little as possible to keep from warming them as you arrange the “star.” Bake only 5 minutes until the “raw” look disappears. They may turn a little “golden” on the tips, but should not brown. You just want them to firm up so they hold the filling. You can leave these in the tins and fill them to bake, if only making a few, but if you need to make more “stars” and need to reuse the tins, remove the empty shells from tins and place on baking sheet and set aside for filling later. (These can be baked a few hours or the night before and covered with wrap, ready to be filled the next morning.)</span></div>
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<strong><span style="font-family: inherit;">HINTS FOR LEFTOVERS:</span></strong></div>
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<span style="font-family: inherit;">Leftovers can be stored covered in the refrigerator and warmed in a toaster oven or microwave for a quick snack. Toaster ovens work nicely, since they keep the crusts more crisp.</span></div>
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<span style="font-family: inherit;">Sometimes, depending on how full I prepare the “stars,” I may have some leftover filling. If so, Ken likes to split a breakfast biscuit (already baked) and top it with the filling, then toast it in the toaster oven for a quick breakfast snack. I have also spread the filling on Pillsbury crescent roll dough before rolling them up to bake. (YUMMY and QUICK appetizer!)</span></div>
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com1tag:blogger.com,1999:blog-1923128340197223567.post-34093044738462160892013-01-21T17:51:00.000-06:002013-01-21T17:51:17.519-06:00Baby It's Cold Outside!<div align="center" style="text-align: left;">
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<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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</v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas></v:stroke></v:shapetype></span><span style="font-family: Arial, Helvetica, sans-serif;">On a cold January day nothing warms you up like a nice bowl of steaming soup or stew, add some freshly baked bread and you have the perfect winter meal. I recently tried two new recipes that turned out delicious, especially for the cold winter days we've experienced recently. Today, I want to share both with you: Harvested Chicken Stew (adapted from All Recipes.com: </span><a href="http://allrecipes.com/Recipe/Harvested-Chicken-Stew/"><span style="font-family: Arial, Helvetica, sans-serif;">http://allrecipes.com/Recipe/Harvested-Chicken-Stew/</span></a><span style="font-family: Arial, Helvetica, sans-serif;">) and Downton Abbey Buttermilk Bread (adapted from The Examiner.com, The Food of Downton Abbey: </span><a href="http://www.examiner.com/article/the-food-of-downton-abbey-buttermilk-bread"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.examiner.com/article/the-food-of-downton-abbey-buttermilk-bread</span></a><span style="font-family: Arial, Helvetica, sans-serif;">).<br /><br />First, let's put on a our pot of stew, then we'll stir up some great homemade bread. Jam packed with veggies as well as chicken breast and tomatoes, this is a healthy, hearty quick stew. And, I promise, it's DELICIOUS! Check out the ingredients below, and we'll get cookin'! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>HARVESTED CHICKEN STEW</strong></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let's collect all our ingredients before we get too excited about eating this stew!</span></div>
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<span style="font-family: Arial;">Next, in a large soup pot or Dutch oven, combine the onion, chicken, and celery, ...</span></div>
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<span style="font-family: Arial;">... then add tomatoes with liquid, carrots, corn, peas and zucchini ...</span></div>
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<span style="font-family: Arial;">(or cubed potatoes, if you want to substitute for the zucchini, like I did. I would have used the zucchini, but I didn't happen to have any in stock at the time. Besides, the Irish in me would have preferred the potatoes.). </span></div>
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<span style="font-family: Arial;">Add chicken broth, and stir together. Simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender. </span></div>
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<span style="font-family: Arial;">Serve with cornbread, crackers, or Downton Abbey Buttermilk Bread (recipe below after the stew recipe).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>HARVESTED CHICKEN STEW</strong></span><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups chopped onion <br />2 cups cubed, cooked boneless chicken breast meat <br />1 cup chopped celery <br />2 cups whole (I used diced tomatoes) peeled tomatoes, with liquid <br /> 2 cups sliced carrots<br />5 cups chicken broth<br />1 cup sweet corn<br />1 cup peas<br />1 cup sliced zucchini (I substituted 1 cup cubed red potatoes)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Directions:</strong><br />In a large soup pot or Dutch oven combine the onion, chicken, celery, tomatoes with liquid, carrots, corn, peas and zucchini (or cubed potatoes). Add the chicken broth, and stir together. Simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender. Serve with cornbread, crackers, or Downton Abbey Buttermilk Bread (recipe below).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Always good to have some "reminders" sticking around! LOVE sticky notes!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, let's stir up our yummy bread...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Homemade bread--especially yeast breads--have always been one of my favorite things to bake and eat. I love trying new yeast bread recipes, and occasionally, I'll find one that's a "keeper." This is one of those recipes. It was easy, I had all the ingredients, and, best of all, it turned out perfect (IMHO!). Definitely a "keeper." I hope you will try it, even if you've never made homemade yeast bread before---you can do this! NOTE: I didn't change a thing in this recipe, so I'd suggest doing it exactly as directed. Most of the time when I try a recipe for the first time, I follow the ingredients and directions as they are written, then, if I make it again, I might "tweak" it just a bit, but I won't do that with this recipe. It was perfect, as is. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the wintertime, there's nothing better than fresh, homemade yeast bread. And, it's always exciting to try new and delicious recipes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you watch Downton Abbey like millions of other people in America, you see Mrs. Patmore (the abbey cook) always making breads </span><span style="font-family: Arial, Helvetica, sans-serif;">and always covered in flour. Whether it be the Edwardian era or any other era of mankind, breads have been a staple of the peoples diet. Perhaps this is one of the reasons there is an adage which states <em>"bread is the staff of life."</em><br /><br />This bread, known today as Buttermilk Bread, was actually known during the Edwardian era as Cultured Milk Bread. Most of the abbey's had their own dairys, thus they always had fresh milk and they made their "buttermilk" by simply adding a citric acid to it. Quite simple. In today's world many people make faux buttermilk almost the same way, by adding some vinegar to whole milk.<br /><br />This is a very simple and delicious bread to make at home. If you want to see a full how-to slideshow on making Buttermilk Bread, go to the free Facebook page The Food of Downton Abbey. (Source: <a href="http://www.examiner.com/article/the-food-of-downton-abbey-buttermilk-bread">http://www.examiner.com/article/the-food-of-downton-abbey-buttermilk-bread</a>) I'll include what I did in the tutorial below:</span><br />
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<span style="font-family: Arial;"><strong>DOWNTON ABBEY BUTTERMILK BREAD</strong></span></div>
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<span style="font-family: Arial;">First, let's gather our ingredients (always a great idea to avoid mistakes later in the process!)...</span></div>
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<span style="font-family: Arial;">In a large bowl, whisk the butter into the warm water until it has melted. Whisk the yeast into the butter. Let the mixture rest 5 minutes for the yeast to proof (foam).</span></div>
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<a href="http://1.bp.blogspot.com/-J6AQJKj15cY/UP2-8QkAUDI/AAAAAAAACjc/5u3TnpnfRmc/s1600/IMG_5756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="http://1.bp.blogspot.com/-J6AQJKj15cY/UP2-8QkAUDI/AAAAAAAACjc/5u3TnpnfRmc/s640/IMG_5756.JPG" width="640" /></a></div>
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<span style="font-family: Arial;">In a medium bowl, whisk the sugar, salt and flour. </span></div>
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<a href="http://4.bp.blogspot.com/-1wgsY5msHI0/UP2_9mFMziI/AAAAAAAACjs/-i5EDsFBNfQ/s1600/IMG_5757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://4.bp.blogspot.com/-1wgsY5msHI0/UP2_9mFMziI/AAAAAAAACjs/-i5EDsFBNfQ/s640/IMG_5757.JPG" width="640" /></a></div>
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<span style="font-family: Arial;">lightly whisk together your dry ingredients ... </span></div>
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<a href="http://2.bp.blogspot.com/-52dED25W-8A/UP3AIWBTOII/AAAAAAAACj8/Op6p-DV3-QE/s1600/IMG_5758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-52dED25W-8A/UP3AIWBTOII/AAAAAAAACj8/Op6p-DV3-QE/s640/IMG_5758.JPG" width="640" /></a></div>
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<span style="font-family: Arial;">Add all the ingredients into the yeast mixture and stir to form a dough.</span></div>
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<a href="http://1.bp.blogspot.com/-PZ-3Eavom0A/UP3ACJOXtjI/AAAAAAAACj0/2tBAukVGCjI/s1600/IMG_5759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://1.bp.blogspot.com/-PZ-3Eavom0A/UP3ACJOXtjI/AAAAAAAACj0/2tBAukVGCjI/s640/IMG_5759.JPG" width="640" /></a></div>
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<span style="font-family: Arial;">It should look something like this once all the flour mixture is added ... </span></div>
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<a href="http://2.bp.blogspot.com/-N9fbTRtpavo/UP3BaAmsjbI/AAAAAAAACkM/y68fFrWkTnc/s1600/IMG_5761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="http://2.bp.blogspot.com/-N9fbTRtpavo/UP3BaAmsjbI/AAAAAAAACkM/y68fFrWkTnc/s640/IMG_5761.JPG" width="640" /></a></div>
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Place the dough onto a floured surface and knead 5 minutes. (NOTE: I left my dough in the bowl and just sprinkled a little flour over it to knead. Sprinkle only enough to keep the dough from sticking to your hands as you knead it. It saves messing up your countertop!)<br /><a href="http://4.bp.blogspot.com/-WNxYz4XAspo/UP3BaMYQlNI/AAAAAAAACkQ/gSAegNDMrDE/s1600/IMG_5762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://4.bp.blogspot.com/-WNxYz4XAspo/UP3BaMYQlNI/AAAAAAAACkQ/gSAegNDMrDE/s640/IMG_5762.JPG" width="640" /></a><br />Place the dough back into the bowl. (Or, if you did as I did and kneaded it in the bowl, just leave it there to rise. I added a couple of tablespoons of Crisco oil to the top of the dough and then turned it over once to coat the lump of dough.) Cover the bowl with a lint-free cloth and let rise 1 hour.<br />(OOPS... I forgot to take a photo of the bowl with the dishcloth draped over it... hummm, better use your imagination and pretend there's a photo here... :-).</div>
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(PHOTO OF BOWL DRAPED WITH DISHCLOTH)<br />Remove the risen dough from the bowl and knead a few minutes to release the air. (Again, I didn't remove my dough from the bowl. I simply pressed the air out of it and kneaded it gently in the bowl---as below.)</div>
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<a href="http://4.bp.blogspot.com/-F_Kz0Fa4iAw/UP3CjUJDApI/AAAAAAAACks/TbsapNel77s/s1600/IMG_5763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="http://4.bp.blogspot.com/-F_Kz0Fa4iAw/UP3CjUJDApI/AAAAAAAACks/TbsapNel77s/s640/IMG_5763.JPG" width="640" /></a><br />Line the bottom of a loaf pan with parchment paper. (NOTE: I lined the bottom AND sides.) Place the dough into the lined pan and let it rise 1 hour. </div>
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<a href="http://1.bp.blogspot.com/-WnCO3U2OAt0/UP3CXKOQXgI/AAAAAAAACkk/eILYYHn-VQo/s1600/IMG_5764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://1.bp.blogspot.com/-WnCO3U2OAt0/UP3CXKOQXgI/AAAAAAAACkk/eILYYHn-VQo/s640/IMG_5764.JPG" width="640" /></a></div>
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Place into a pre-heated 375 degree oven and bake 40 minutes. (NOTE: At 20 minutes, my loaf was begining to get golden on top, so I covered it with a piece of foil for the remaining 20 minutes baking time.) Fresh out of the oven, it looked like this ... </div>
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<a href="http://3.bp.blogspot.com/-1EMGmlaH7Lc/UP3DGmFzIeI/AAAAAAAACk0/iY4LJjSbgX0/s1600/IMG_5765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-1EMGmlaH7Lc/UP3DGmFzIeI/AAAAAAAACk0/iY4LJjSbgX0/s640/IMG_5765.JPG" width="640" /></a><br />Remove the bread from the oven and brush the top of the bread with some butter.</div>
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<a href="http://3.bp.blogspot.com/-qt8_w6zIItw/UP3DrEq-BoI/AAAAAAAACk8/uO3mQQpPky0/s1600/IMG_5766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="http://3.bp.blogspot.com/-qt8_w6zIItw/UP3DrEq-BoI/AAAAAAAACk8/uO3mQQpPky0/s640/IMG_5766.JPG" width="640" /></a><br />Let the bread cool in the pan 10 minutes. Remove the bread from the pan to a wire rack and brush the sides with butter. </div>
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<a href="http://4.bp.blogspot.com/-oVsfstATBS8/UP3ErJysZTI/AAAAAAAAClM/47yLV4vdpdk/s1600/IMG_5768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="http://4.bp.blogspot.com/-oVsfstATBS8/UP3ErJysZTI/AAAAAAAAClM/47yLV4vdpdk/s640/IMG_5768.JPG" width="640" /></a></div>
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Allow to cool until ready to slice and serve. A serrated knife (or bread knife) works well for slicing. Serve with Harvested Chicken Stew and enJOY!</div>
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<a href="http://4.bp.blogspot.com/-SRWelrxkh9s/UP3F53Th64I/AAAAAAAACmc/9iTS5nm5-pU/s1600/IMG_5771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-SRWelrxkh9s/UP3F53Th64I/AAAAAAAACmc/9iTS5nm5-pU/s640/IMG_5771.JPG" width="640" /></a></div>
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Don't forget to print the recipes or copy and paste them to your recipe file for future reference.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-family: Arial, Helvetica, sans-serif;"><strong>DOWNTON ABBEY BUTTERMILK BREAD<br /><br />Ingredients:</strong><br />1/2 cup warm water<br />2 Tbs. butter, softened</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. yeast<br />1 cup buttermilk<br />2 Tbs. sugar<br />1 tsp. salt<br />3 cups flour<br />extra butter for brushing.<br /><br /><strong>Directions:</strong><br />In a large bowl, whisk the butter into the warm water until it has melted. Whisk the yeast into the butter. Let the mixture rest 5 minutes for the yeast to proof (foam).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk the sugar, salt and flour. Add all the ingredients into the yeast and stir to form a dough.<br /><br />Place the dough onto a floured surface and knead 5 minutes. (NOTE: I left my dough in the bowl and just sprinkled a little flour over it to knead. Sprinkle only enough to keep the dough from sticking to your hands as you knead it. It saves messing up your countertop!)<br /><br />Place the dough back into the bowl. (Or, if you did as I did and kneaded it in the bowl, just leave it there to rise. I added a couple of tablespoons of Crisco oil to the top of the dough and then turned it over once to coat the lump of dough.) Cover the bowl with a lint-free cloth and let rise 1 hour.<br /><br />Remove the risen dough from the bowl and knead a few minutes to release the air. (Again, I didn't remove my dough from the bowl. I simply pressed the air out of it and kneaded it gently in the bowl.)<br /><br />Line the bottom of a loaf pan with parchment paper. (NOTE: I lined the bottom AND sides.) Place the dough into the lined pan and let it rise 1 hour. Place into a pre-heated 375 degree oven and bake 40 minutes. (NOTE: At 20 minutes, my loaf was begining to get golden on top, so I covered it with a piece of foil for the remaining 20 minutes baking time.)<br /><br />Remove the bread from the oven and brush the top of the bread with some butter.<br /><br />Let the bread cool in the pan 10 minutes. Remove the bread from the pan to a wire rack and brush the sides with butter. Allow to cool until ready to slice and serve. A serrated knife (or bread knife) works well for slicing. Call in the kids and grandkids and enJOY!</span></div>
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<a href="http://2.bp.blogspot.com/-KcPm9KFqBFg/UP3FMKMxJ7I/AAAAAAAACmE/UfZvp-RyjXM/s1600/penguin-and-polar-bear.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://2.bp.blogspot.com/-KcPm9KFqBFg/UP3FMKMxJ7I/AAAAAAAACmE/UfZvp-RyjXM/s320/penguin-and-polar-bear.jpg" width="320" /></a></div>
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com1tag:blogger.com,1999:blog-1923128340197223567.post-68518006357549806792012-12-27T11:29:00.001-06:002012-12-27T11:29:54.460-06:00Holiday Traditions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWBHa-Wy9QQAZrh2QQofEatdCjbOPVbmwV5RtenMqOdrn1IFJyqqhCPbknzxTIHMZ1iFXLzYKzWXyA1_JkBDQ5VuNkVKTCSny4a7wQQKaHwsLD936ADVKEfLhZvkkQuRRTS6rFzoFZO6T/s1600/happy+times.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWBHa-Wy9QQAZrh2QQofEatdCjbOPVbmwV5RtenMqOdrn1IFJyqqhCPbknzxTIHMZ1iFXLzYKzWXyA1_JkBDQ5VuNkVKTCSny4a7wQQKaHwsLD936ADVKEfLhZvkkQuRRTS6rFzoFZO6T/s320/happy+times.jpg" width="319" /></a></div>
As this year draws swiftly to a close, I am reminded that nothing is so valuable as our time together as a family. Traditions established over the years seem to bind us even closer.<br />
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Each family , big or small, loud or quiet, has its own traditions that are
followed more or less unchanged for a long period of time. Keeping these family
traditions alive is not only the responsibility of the parents, but also the
grandparents, the uncles and aunts, the family friends and in most cases, the
responsibility of children. Whether you consider a family tradition to be the
annual Thanksgiving dinner or Christmas presents and birthday parties, the fact remains
that families come closer and share the memories of past rituals performed to
honor everyone.
Families need those times together to strengthen ties and develop bonds that last for years to come.<br />
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We can cherish and keep family traditions alive by doing what we used
to do as kids. (Just because you're older doesn't mean you have to grow up! I still hang three special ornaments on our tree that my mother gave me way back in 1964. Each one brings back special memories of Momma, Daddy, and the JOY we shared as we prepared for Christmas.) If you are given the chance help your mother or grandmother bake
cookies, wrap presents and put them under the Christmas tree, bake that special cake that she only makes once a year, do whatever it takes to make memories that will last. These are some of the most precious moments
you can share with your loved ones. Do not forget or let them vanish.<br />
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During the holidays, our family has developed several traditions over the years. For almost thirty years now, my husband has purchased some type of Christmas music box for me (each with a different tune---and believe me, that isn't easy as the numbers of music boxes have grown). On Christmas Eve, we play some of the music boxes (usually in the order they were purchased), then my husband reads the Christmas story from Luke 2 in the Bible, and then we play more music boxes to complete the ritual. Most of the time, the only lights are from the Christmas tree and candles, which adds to the atmosphere as the Christmas story is read. <br />
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Several "food traditions" have developed as I've tried new recipes and added them to the list of "must haves" over the Holidays. One of these is a recipe for homemade rum cake. Before I found this recipe, I tried several that either flopped (baked high and pretty, then fell flatter than a pancake), or turned out more like a sponge. However, this is one that I think you will enJOY making and sharing with friends and family. The syrup coating cools to make the outside almost crunchy, while the inside is deliciously light and has just the right amount of rum flavor without the taste of alcohol (which cooks out during the baking and boiling processes). I hope you will give it a try and leave me a comment below about how it turns out for you.<br />
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Before we get started with the recipe, let me say that I was just a bit too busy last week when I made this to photograph all the steps. So, if you have any questions about any of the directions, don't hesitate to email me (or if you're local, call me!). You can contact me at <a href="mailto:pkrains@tcworks.net">pkrains@tcworks.net</a>.<br />
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I hope you will consider making this one of your "traditions"---no matter what time of year you choose to do so. Don't forget to print the recipe or copy and paste it to a file and save it in your recipe collection. <br />
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<b style="mso-bidi-font-weight: normal;">Pat's Homemade Rum
Cake Recipe<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">For the Cake:</b><br />
1 cup chopped pecans<br />
1¾ cups all-purpose flour<br />
¼ cup cornstarch<br />
4 teaspoons baking powder<br />
1 teaspoon kosher salt<br />
½ cup butter, at room temperature<br />
1½ cups granulated sugar<br />
3 tablespoons + ½ cup Crisco oil, divided<br />
1 - 3.4-ounce package of instant vanilla pudding mix<br />
4 eggs<br />
¾ cup whole milk<br />
¾ cup dark rum<br />
2 tsp. vanilla extract</div>
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<b style="mso-bidi-font-weight: normal;">For the Rum Syrup:<br />
</b>¾ cup butter<br />
1½ cups granulated sugar<br />
¼ cup water<br />
Pinch of salt<br />
½ cup dark rum</div>
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1. Preheat oven to 325 degrees F. Grease and flour a
standard tube pan (12-cup capacity). Lightly toss chopped nuts in flour to coat,
then sprinkle them around the bottom of the prepared pan; set aside.</div>
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2. In a medium bowl, whisk together the flour, cornstarch,
baking powder, and salt; set aside.</div>
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3. Using an electric mixer on medium speed, cream together
the butter and granulated sugar until light and fluffy, about 3 minutes. Add
the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low
speed for a minute or two – the mixture should look like wet sand. Add the
pudding mix and mix again on medium-low speed until combined.</div>
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4. In a medium bowl, whisk together the eggs, remaining oil,
milk, rum, and vanilla extract. Add the egg mixture to the dry ingredients and
beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping
the sides of the bowl as needed. Beat until smooth.</div>
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5. Pour the cake batter into the prepared pan and bake for about
60 minutes, or until a tester inserted into the center of the cake comes out clean.
(My oven takes just a few minutes longer.)</div>
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6. When the cake has about 10 minutes left to bake, start
the rum syrup. Melt the butter in a medium-sized saucepan over medium heat.
Once it is melted, add the sugar and the water. Bring to a rolling boil (one
that can't be stirred down). Boil for 5 minutes, stirring constantly. Turn off
the heat and stir in the rum. Once it is mixed in, return it to medium heat for
about 3 to 5 minutes, stirring constantly. </div>
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7. When the cake comes out of the oven, use a fork to poke
holes all around the top. Immediately pour about one-third of the rum syrup
over the top of the cake. Pour slowly so it has time to seep into the cake and
down the sides between the pan and cake. Let it sit for 5 minutes or until it
appears that all the syrup has absorbed. Don't let it sit too long, or it will
stick to the pan.</div>
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8. Invert the cake onto a serving platter. Using a fork or a
skewer, poke holes all over the cake – the top, sides, and around the inside.
Don’t be shy – all of the holes ensure that the rum syrup seeps into the cake
evenly. Sloooooowly pour the remaining rum syrup over the top of the cake,
allowing it to drip down the sides. You want to do this step very slowly so
that the syrup actually seeps into the cake and doesn’t just pool on the bottom
of the serving dish.</div>
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9. Allow the cake to cool to room temperature before
serving. Leftovers can be kept, tightly wrapped, at room temperature for up to
5 days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88g7-Ip-Z6hMOhju4EVI1AIqVNUjJwBcT9TNkYeX65XDoiWUtBaG3j6MIs9dp4BorEvOoQuqi9_nMhYCd4r5WnFEBvhpR9F4MbBhQY-q0jjD-9nT99st3EtEgt-0uutYBo1hiHflZJtQk/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88g7-Ip-Z6hMOhju4EVI1AIqVNUjJwBcT9TNkYeX65XDoiWUtBaG3j6MIs9dp4BorEvOoQuqi9_nMhYCd4r5WnFEBvhpR9F4MbBhQY-q0jjD-9nT99st3EtEgt-0uutYBo1hiHflZJtQk/s640/IMG_0216.JPG" width="480" /></a></div>
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<o:p> </o:p></div>
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<o:p>What holiday traditions do you observe during the year? If you haven't established any, consider doing so as we begin the New Year. </o:p></div>
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<o:p>May 2013 be one filled with JOYful BLESSINGS for us all!</o:p></div>
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pkrainshttp://www.blogger.com/profile/12568683780174576284noreply@blogger.com0tag:blogger.com,1999:blog-1923128340197223567.post-30310374499837960452012-11-20T12:59:00.000-06:002012-11-20T16:34:27.189-06:00A Bountiful Table<script type="text/javascript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU9-DUHSifwgMeSlPR-MCU7yhyxGraZF7BEX9GcItVbLJlXIbLTkd_xbTULvJdZQnZZlzb83Q41sBME7kmB3KPpdjoWRm_vY2VF810BEUnWxYy0gOJp-m7OqxRQhOaPPA-lvEhQrDehgu/s1600/waltons+thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU9-DUHSifwgMeSlPR-MCU7yhyxGraZF7BEX9GcItVbLJlXIbLTkd_xbTULvJdZQnZZlzb83Q41sBME7kmB3KPpdjoWRm_vY2VF810BEUnWxYy0gOJp-m7OqxRQhOaPPA-lvEhQrDehgu/s640/waltons+thanksgiving.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you grew up watching the Waltons, you may have reminisced along with them, as they gathered around the family dinner table for their bountiful Thanksgiving feast. (See: <a href="http://video.search.yahoo.com/video/play?p=waltons+thanksgiving&tnr=21&vid=b97f19c5ff80b3561e71c787cdcce784&l=30&turl=http%3A%2F%2Fts1.mm.bing.net%2Fth%3Fid%3DU.5035158419341352%26pid%3D15.1&rurl=http%3A%2F%2Fwww.bing.com%2Fvideos%2Fwatch%2F%3Fq%3DWaltons%2BThanksgiving%26vid%3DD59E42AEFE922789AF44D59E42AEFE922789AF44%26docid%3D5035158419341352&sigr=13sc6i2ll&newfp=1&tit=INSP+presents+The+Waltons+-+The+Thanksgiving+Story+starring+Ralph+...&back=http%3A%2F%2Fsearch.yahoo.com%2Fsearch%3Fei%3DUTF-8%26p%3DWaltons%2BThanksgiving&sigb=11umju1mh)">http://video.search.yahoo.com/video/play?p=waltons+thanksgiving&tnr=21&vid=b97f19c5ff80b3561e71c787cdcce784&l=30&turl=http%3A%2F%2Fts1.mm.bing.net%2Fth%3Fid%3DU.5035158419341352%26pid%3D15.1&rurl=http%3A%2F%2Fwww.bing.com%2Fvideos%2Fwatch%2F%3Fq%3DWaltons%2BThanksgiving%26vid%3DD59E42AEFE922789AF44D59E42AEFE922789AF44%26docid%3D5035158419341352&sigr=13sc6i2ll&newfp=1&tit=INSP+presents+The+Waltons+-+The+Thanksgiving+Story+starring+Ralph+...&back=http%3A%2F%2Fsearch.yahoo.com%2Fsearch%3Fei%3DUTF-8%26p%3DWaltons%2BThanksgiving&sigb=11umju1mh)</a> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Although those days are gone, we can still gather 'round the table and count our blessings as we recall family, friends, and events that have touched our lives throughout the year. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">No Thanksgiving meal is complete without delicious rolls on the table, whether it’s one of those fluffy dinner rolls or golden crescent rolls (I'll take one of each, please!). Whichever you prefer, hot rolls slathered with butter is a great addition to any celebratory meal (or for a quick snack in the middle of the day). This is an easy dinner roll recipe that I found a couple of years ago in the Lion House Bakery Cookbook (available here: <a href="http://www.amazon.com/Lion-House-Bakery-Brenda-Hopkin/dp/1606411373/ref=sr_1_2?ie=UTF8&qid=1353212174&sr=8-2&keywords=lion+house+cookbook">http://www.amazon.com/Lion-House-Bakery-Brenda-Hopkin/dp/1606411373/ref=sr_1_2?ie=UTF8&qid=1353212174&sr=8-2&keywords=lion+house+cookbook</a>). </span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">These rolls are delicious even days later. I always bag the leftovers and microwave them just a few seconds to warm and serve later. I love these with ham and cheese tucked in and warmed for breakfast. This recipe is also great to use for cinnamon rolls. </span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">So, let's get started!</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOIr6hBCI5Nmvgx7QnM621t9yu0MBaRZrbxnndDKIpeIiGpI6K9R-VhlUdpHIG0omf1dsme0zzoZWnk55Ryp_q3AQDKoVfFnX9a2ttZIxiqEBpoZa6WBMCoE8lJatSFpdH88KxU4dW2CS/s1600/IMG_2997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOIr6hBCI5Nmvgx7QnM621t9yu0MBaRZrbxnndDKIpeIiGpI6K9R-VhlUdpHIG0omf1dsme0zzoZWnk55Ryp_q3AQDKoVfFnX9a2ttZIxiqEBpoZa6WBMCoE8lJatSFpdH88KxU4dW2CS/s320/IMG_2997.JPG" width="320" /></a></div>
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THE BEST ROLLS IN THE WHOLE WORLD</div>
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First, let's gather the ingredients:</div>
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(<span style="color: red;">NOTE: The recipe is on page 84 of "<em><u>A Pinch of This... A Smidgen of That</u></em>,"</span> but you can also find the complete recipe below, after the tutorial. You can copy and paste it to your word processor and print or save your own copy, if you don't have the cookbook. If you'd like to purchase a cookbook, send me a message using the form at the end of this post.</div>
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Gather these INGREDIENTS: 2 - cups warm water; 2/3 - cup
nonfat dry milk; 2 - tablespoons dry yeast (2 tablespoons =2 packages); 1/4 -
cup sugar; 2 - tsp salt; 1/2 - cup butter; 1 - egg; 5 to 5 1/2 - cups all
purpose flour; 1 stick butter, for slathering hot rolls fresh from the
oven</div>
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In a LARGE glass or stone bowl, combine water
and dry milk. (I set my bowl in a sink partially filled with very warm tap water
to keep the bowl warm.) Stir until dissolved.</div>
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Add sugar, salt, butter, egg, yeast, and 2 cups
flour. </div>
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Whisk well until ingredients are wet, then for a
minute or two extra, just to be sure you get out all the lumps and it's really
smooth. </div>
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Add 2 more cups of flour, and mix with a large
spatula (it's too much for your whisk) until ingredients are wet and continue
mixing one or two additional minutes after that to incorporate all the flour and
get it smooth and pasty. Add remaining 1 1/2 c. flour and again work it in
well, as before. </div>
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Once combined,
don't worry if it's still a bit sticky. Just clean the sides of the bowl, clean
your spatula onto the lump of dough, and pour about a tablespoon of Crisco oil
over the dough, using your fingertips to spread it around over the top to cover.
Grasp dough with oiled hands and turn it over to oil the bowl. Turn over once so
dough is covered with oil. </div>
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Cover with a lint-free tea towel, and let rise
in a warm place (as I said, I leave it sitting in a sink full of warm water)
until double in size. </div>
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Once risen to double, or to the top of the bowl,
scrape dough out of the bowl onto a floured surface. (You can lay out two strips
of waxed paper side-by-side, overlapping a little, and cover it with flour to do
this. Then, when you're through, just pick up your mess and toss in the trash.)
Roll out dough to a rectangle that's about 1/2 inch thick, and brush with melted
butter. (I usually melt about 1 stick of butter to cover the whole area of
rolled dough.)</div>
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Using a pizza
cutter, cut rolls into desired shape and size.</div>
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TIPS ON CUTTING: To
cut my rolls after rolling them out in flour, I use my hand to measure the
length and width of the strips. My thumb is the width, and from my thumb to the
end of my index finger is the length (about 2 1/2 X 5 inches rectangle). I cut
all one direction, then the other to make the small rectangles, then roll them
up like crescent rolls, tucking the end under the roll when I place it on the
pan. To space these, I leave a thumb's width (almost an inch) between them all
around. They will use all the space you can give them to rise. Have your butter
ready to slather them on top when they come out of the oven. </div>
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Place on a greased
(with Crisco solid) or parchment paper lined baking pan. </div>
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Cover with towel and let rise in warm place
until rolls are doubled in size. </div>
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Preheat oven to 375 degrees F.</div>
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Bake at 375 degrees for 15-20 minutes or until
golden brown. Brush with additional butter while hot.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu548vm7jl7g2dZgH6b7agZrGaC7NgNwBWiu-wywj24eo1U5psleiOFCNxDpSj4fmRv-5qs3Zh2uMacgTv_98bhsc3oGqyAqWoY37hidifGZCQxIlKRNnjwezsdxajcWl6w67xaKYAgOjs/s1600/IMG_2993.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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</a> Serve HOT with your
favorite meal (or microwave and serve with ham inside for breakfast
sandwiches).<br /></div>
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<strong>THE BEST ROLLS IN THE WHOLE
WORLD</strong><br />
<br />
<strong>INGREDIENTS:</strong><br />
2 - cups warm water<br />
2/3 - cup nonfat dry
milk<br />
2 - tablespoons dry yeast (2 tablespoons =2 packages)<br />
1/4 -
cup sugar<br />
2 - tsp salt 1/2 - cup butter<br />
1 - egg<br />
5 to 5 1/2
- cups all purpose flour<br />
1 stick butter, for slathering hot rolls fresh
from the oven<br />
<br />
<strong>DIRECTIONS:</strong><br />
In a LARGE glass or stone bowl,
combine water and dry milk. (I set my bowl in a sink partially filled with very
warm tap water to keep the bowl warm.) Stir until dissolved. Add sugar, salt,
butter, egg, yeast, and 2 cups flour. Whisk well until ingredients are wet, then
for an additional minute or two, just to be sure you get out all the lumps and
it's really smooth. Add 2 more cups flour, and mix with a large spatula (it's
too much for your whisk) until ingredients are wet and one or two minutes after
that to incorporate all the flour and get it smooth and pasty. Add remaining 1
1/2 c. flour and again work it in well, as before. Once combined, don't worry if
it's still a bit sticky. Just clean the sides of the bowl, clean your spatula
onto the lump of dough, and pour about a tablespoon of Crisco oil over the
dough, using your fingertips to spread it around over the top to cover. Grasp
dough with oiled hands and turn it over to oil the bowl. Turn over once so dough
is covered with oil. Cover with a lint-free tea towel, and let rise in a warm
place (as I said, I leave it sitting in a sink full of warm water) until double
in size. <br />
<br />
Once risen to double, or to the top of the bowl, scrape
dough out of bowl onto floured surface. (You can lay out two strips of waxed
paper side-by-side, overlapping a little, and cover it with flour to do this.
Then, when you're through, just pick up your mess and toss in the trash.) Roll
out dough to a rectangle that's about 1/2 inch thick, and brush with melted
butter. (I usually melt about 1 stick of butter to cover the whole area of
rolled dough.) Using a pizza cutter, cut rolls into desired shape and size.
Place on a greased (with Crisco solid) or parchment paper lined baking pan.
Cover with towel and let rise in warm place until rolls are doubled in size.
Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted
butter while hot. <br />
<br />
TIPS ON CUTTING: To cut my rolls after rolling
them out in flour, I use my hand to measure the length and width of the strips.
My thumb is the width, and from my thumb to the end of my index finger is the
length (about 2 1/2 X 5 inches rectangle). I cut all one direction, then the
other to make the small rectangles, then roll them up like crescent rolls,
tucking the end under the roll when I place it on the pan. To space these, I
leave a thumb's width (almost an inch) between them all around. They will use
all the space you can give them to rise. Have your butter ready to slather them
on top when they come out of the oven. <br />
<br />
TIPS ON FREEZING: After
shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet.
Place the rolls in the freezer and freeze until firm. When the rolls are firm,
transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.
Great to do this when getting ready for the Holidays or when taking meals to
needy families. TIPS ON USING FROZEN ROLLS: Arrange frozen rolls 2 inches apart
on baking sheets coated with nonstick cooking spray or covered with parchment
paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm
place and let the rolls rise until doubled in size. Bake at 375 degrees for
15-20 minutes or until golden brown. Brush with additional butter while
hot.</div>
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