tag:blogger.com,1999:blog-34514868775173428132024-03-05T22:38:14.346-08:00Recipes From June's KitchenJune Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3451486877517342813.post-13779858021665639312019-01-14T16:36:00.002-08:002019-01-14T16:43:41.895-08:00Opossum, Squirrels and Woodchucks - They Can Be Eaten<div dir="ltr" style="text-align: left;" trbidi="on">
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Old cookbooks have a wealth of interesting recipes that have long been forgotten. During the wars, the depression, and other times of rationing, people often had to use what they could find. There always seemed to be lots of squirrels. Woodchucks always seemed to eat everything you planted, and then some. Oppossums were not as much of a problem, but they could be mean. So having found some of those old cookbooks, I thought I would share some of the interesting recipes I found.<br />
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Mind you, I have not tried any of these. I don't have any photographs of the finished dishes, but if you are adventurous and want to try some of these, share your photos and your opinions.<br />
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PREPARATION OF WILD GAME<br />
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If you are a hunter, it is very easy to know how to safely kill these somewhat nuisance animals. If you are not one to like guns, you can catch them with various traps available at places like Cabela's or other sport shops. Once they are trapped and killed, you need to skin them and you need to remove the scent glands and the organs.<br />
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OPOSSUM - Place a stick through him and hang him to let him bleed out, about 12 hours. Place him in a half filled tub of scalding water, holding by the tail, until the fur begins to strip. Take him out of the water and pluck off the fur. Draw, clean and hang him up to freeze for two or three nights. You might have to use a freezer for this if you are not in a place with freezing nights. (From the book Camping and Woodcraft, Horace Kephart. One source to buy is <a href="https://www.amazon.com/Camping-Woodcraft-Handbook-Travelers-Wilderness/dp/1628451661/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=">Amazon.</a>)<br />
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SQUIRREL - To skin, hang up by the hind legs. Slit skin around first joint of hind legs. Insert knife in slit and loosen skin around the legs and rump. With fingers, pull tail and skin down over body until free. Cut off head and feet. Slit down front and remove entrails, reserving the heart and liver. When ready to cook wash thoroughly and dry. (From New American Cookbook, published by Books Inc in 1941. Edited by Lily Haxworth Wallace.)<br />
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WOODCHUCK - An old timer named Bob Flowers from the Smokies recommends only eating the gray ones. He says to remove the scent glands from under their front legs. Skin them and remove the entrails. I have no idea how to skin a woodchuck. Boil them fast to get all the strong into the water. According to J. Alden Loring, the only way to cook a woodchuck is by roasting him whole on a stick over a hot fire. (From the book Camping and Woodcraft, Horace Kephart.)<br />
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Recipes for cooking these three game animals.<br />
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<span style="font-size: large;"><u>OPOSSUM </u></span><br />
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Recipe 1582 in New American Cookbook, 1941.<br />
Plunge animal into very hot but not boiling water for 2 minutes. Pull out or scrape off hair without damaging the skin. Slit belly from throat to hind legs. Remove entrails, feet, eyes and brains. Do not remove head or tail. Wash thoroughly. If possible freeze for 3 or 4 days. When ready to cook, wipe with a cold, damp cloth. Sprinkle with salt and pepper. Put in roasting pan. Add 1 cup water and the juice of 1 lemon. Bake in hot oven (400 F) for 15 minutes, turning once. Cover. Reduce heat and bake in moderate oven (350 F) 1 1/4 to 1 1/2 hours.<br />
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From Camping and Woodcraft, page. 311<br />
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After freezing for a few days, place opossum in a 5 gallon kettle of cold water that you have thrown two pods of red pepper. (Perhaps cayenne.) Parboil for one hour in the pepper water. Throw out the water and refill the kettle with fresh water. Boil for an additional hour.<br />
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In the meantime, slice and steam some sweet potatoes. Take the opossum out, place him in a large Dutch oven, sprinkle him with salt, black pepper, and a touch of sage. Lemon juice can also be added. Pack the sweet potatoes around him. Pour a pint of water into the oven, put the lid on. Bake slowly around 325 until brown and crisp. Serve hot with no gravy.<br />
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<span style="font-size: large;"><u>WOODCHUCK</u> </span> <br />
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I had no recipes for cooking a woodchuck. I decided to do a Google search. I found a site called Wild Game Recipes. So I will only list two recipes.<br />
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<u>Woodchuck Stew</u><br />
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1 woodchuck<br />
2 onions, sliced<br />
1/2 cup celery, sliced<br />
Flour<br />
Vinegar and water<br />
Salt and pepper<br />
Cloves
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Clean woodchuck; remove glands; cut into serving pieces. Soak overnight
in a solution of equal parts of water and vinegar with addition of one
sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes,
drain, and cover with fresh boiling water. Add one sliced onion, celery, a
few cloves, and salt and pepper to taste. Cook until tender; thicken gravy
with flour.<span style="color: black; font-family: "verdana"; font-size: 13.33px;"> </span></div>
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<span style="color: black; font-family: "verdana"; font-size: 13.33px;"><u>Woodchuck Pie</u> </span></div>
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<span style="color: black; font-family: "verdana"; font-size: 13.33px;">1 woodchuck, skinned and cleaned</span></div>
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1/4 cup onion<br />
1/4 cup green pepper<br />
1/2 tbsp minced parsley<br />
1 tbsp. salt<br />
1/8 tsp. pepper<br />
4 1/2 tbsp. flour<br />
3 cups broth
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<b>Biscuits:</b><br />
1 cup flour<br />
2 tbsp. baking powder<br />
1/4 tsp. salt<br />
2 tbsp. fat<br />
1/4 cup milk
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Cut woodchuck into 2 or 3 pieces. Parboil for 1 hour. Remove meat from
bones in large pieces. Add onion, green pepper, parsley, salt, pepper, and
flour to the broth and srit until it thickens. If the broth does not
measure 3 cups, add water. Add the meat to the broth mixture and stir
thoroughly. Pour into baking dish.
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For biscuits: sift flour, baking powder, and salt together. Cut in the
fat and add the liquid. Stir until the dry ingredients are moist. Roll
only enough to make it fit the dish. Place dough on top of meat, put in a
hot oven (400 degrees F.) and bake 30 to 40 minutes or until dough is
browned. Serves 6-8.<span style="color: black; font-family: "verdana"; font-size: 13.33px;"> </span></div>
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<span style="color: black; font-family: "verdana";"><span style="font-size: large;"><u>SQUIRREL</u> </span><span style="font-size: small;"> </span></span></div>
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All recipes were taken from New American Cookbook, 1941</div>
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Recipe 1579 Roast Squirrel</div>
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Boil heart and liver until tender. Chop fine and mix with poultry stuffing dampened with water in which giblets were cooked. Stuff squirrel. Sew the opening in the belly. Tie or fasten legs close to body with skewers. Rub squirrel with butter, oil or fat before cooking. Place on side in roaster. Roast in hot oven (450 F) for 15 minutes, turning once and basting frequently with melted butter or drippings. Reduce heat and continue cooking in moderate oven (350 F) 1 1/4 to 1 1/2 hours, basting every 15 minutes. Make gravy by adding a little flour, mixed to a smooth past with cold water, to drippings, blending well. One squirrel should be two servings. </div>
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Recipe 1580 Brunswick Stew</div>
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2 gray squirrels 2 cups canned or strained</div>
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1 tablespoon salt stewed tomatoes</div>
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4 potatoes, pared and cubed 1/4 pound diced salt pork</div>
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1 cup canned corn 1 tablespoon butter</div>
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2 diced onions 1 tablespoon flour</div>
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1 cup lima beans 1/2 teaspoon pepper</div>
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Skin, dress, draw and clean squirrels. Disjoint. Put 8 cups water and salt in kettle. Bring to boil. Add squirrels, potatoes, corn, onions, beans, tomatoes and salt pork. Cover and simmer 2 1/2 hours, stirring every 30 minutes. Add flour, mixed to a smooth paste with butter. Mix well. Cover and cook 15 minutes more. Season with pepper and stir until slightly thickened. Serves 6 to 8.</div>
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Recipe 1581 Squirrel Pot Pie</div>
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3 gray or fox squirrels 1 teaspoon salt</div>
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1/2 cup flour 1/4 teaspoon pepper</div>
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3 tablespoons butter Rounds of biscuit crust (not sure if biscuit is baked)</div>
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1 chopped onion.</div>
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Skin, dress, draw and clean squirrels. Disjoint. Roll in flour. Melt 2 tablespoons butter in saucepan. Saute squirrel until brown. Add 1 quart boiling water, onions, salt and pepper. Cover closely and simmer 1 hour. Lay rounds of crust on squirrel. Cover. Boil 15 minutes. Remove crusts and squirrel to hot platter. Blend 1 tablespoon flour and 1 tablespoon melted butter and add to liquid in pan, mixing well. Pour over squirrel and crusts. If desired lemon juice, sherry or Worcestershire sauce may be added to gravy before serving. Serves 6 to 8.</div>
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Well, I hope some will try to refine these recipes. Many of the old cookbooks did not put complete directions, so some of these recipes may take a little trial and error to see what works best. These game animals are quite plentiful and there should be no issue with overhunting them, especially the squirrels. Happy hunting and happy cooking. </div>
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June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-28051892905168741282018-08-08T17:34:00.001-07:002018-08-11T09:21:47.973-07:00Yellow Squash Cookies and Cucumber Pulp Crackers<div dir="ltr" style="text-align: left;" trbidi="on">
This is more for my own use. It has been a wicked year for 2018. I have been burdened by a bountiful harvest of yellow squash and cucumbers. I went on a search for yellow squash cookies, and stumbled on another blog that offered what sounds like a very nice recipe. Here is the link. <a href="http://www.noordinarymomentsblog.com/2009/07/yellow-squash-cookies.html">http://www.noordinarymomentsblog.com/2009/07/yellow-squash-cookies.html</a>. <br />
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UPDATE! I have tested this recipe. The flavor is more like a biscuit because of the low amount of sugar. I did not stick to the recipe however. Here are my changes.<br />
<br />
2 cups white whole wheat flour - gives a more dense cookie.<br />
2 tsp almond extract instead of vanilla extract<br />
1 tsp. Cinnamon.<br />
1 3/4 cup shredded yellow summer squash squeezed as dry as you can<br />
1/4 cup zucchini squash again squeezed dry<br />
Chopped maraschino cherries. - I used a whole 8 Oz. Jar.<br />
1/2 to 3/4 cup thick cut sliced almonds - bought at a bulk counter<br />
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So why did I opt for cherries? As I tasted the batter, I just thought something was missing. I remembered the old fashioned thumbprint cookies with cherries and went looking in my cabinet for a jar of maraschino cherries.<br />
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My first batch on the cookie sheet, I put a 1/2 of a cherry on each cookie. The next batch I made with no cherries. I tasted the cookie with the cherry, noticed the biscuit flavor, but the bite with the cherry was awesome. The cookie with no cherry tastes good if you want a less sweet flavor. Then with the remaining cherries I decided to chop and mix with the remaining batter. They all are good, but the chopped cherries add a nice overall sweetness that was lacking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeepZ7PO8o-ofSCSramXmrzK3eLFxs4mk0GzqUsPJ8jGaqUlGZNq8U_6hwGIn3H3rsZGJ4h1COyD6v6Gi4Wsji6DqGoZLZ0NbPPiv_AxI-ccBiPVh6liROZxxIBctiA4KZ-0V0rBYNIko/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1528" data-original-width="1536" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeepZ7PO8o-ofSCSramXmrzK3eLFxs4mk0GzqUsPJ8jGaqUlGZNq8U_6hwGIn3H3rsZGJ4h1COyD6v6Gi4Wsji6DqGoZLZ0NbPPiv_AxI-ccBiPVh6liROZxxIBctiA4KZ-0V0rBYNIko/s400/cookie.jpg" width="400" /></a></div>
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There is another that I may also try. Here is the link for that recipe. <a href="https://www.thriftyfun.com/tf120391.tip.html">https://www.thriftyfun.com/tf120391.tip.html</a><br />
The comments are important to read because I think in order to get a nice cookie that isn’t too mushy, squeezing out excess moisture will probably make a cookie with a better consistency.<br />
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But how about all those cucumbers? Well, today I made crackers from the pulp. I juiced the cucumbers, and got 8 cups of juice and 3 cups of pulp from about 13 cucumbers. The juice will be used for powdered drink mixes, such as Country Time Lemonade and Lipton iced tea mix. I kept 2 cups in the fridge and the rest have been frozen in standard 1 pint canning jars.<br />
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So here is the link to the cracker recipe. <a href="http://www.provincialpaleo.com/homemade-vegetable-thins-crackers-paleo-aip-vegan/">http://www.provincialpaleo.com/homemade-vegetable-thins-crackers-paleo-aip-vegan/</a><br />
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A few changes I made was adding nearly twice as much garlic powder and onion powder, because mine are rather old. I also added about a teaspoon or 2 of dill seed. As I baked the crackers in accordance with the recipe, they were not getting crispy enough, so at the recommended 35 Minute bake time, I took the crackers out of the oven, took them off the cookie sheet, turned them over, shook on some sea salt, then laid them directly on the foil lined oven rack. I baked them an additional 15-20 minutes at 350F rather than 325F as the recipe stated. The finished cracker was somewhat crispy and pretty tasty.<br />
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The recipe is for general crispy vegetable crackers. I am certain if they were made from carrots or beets they would be crispy by following the recipe as stated. However, cucumbers and squash are quite a bit more watery, so extra time, or maybe a good squeeze to get out extra moisture changes the technique a little more.<br />
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<span style="color: black; font-size: large;"><u>UPDATE</u> </span><br />
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<span style="color: black; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00gXgYiJxKx7fgCKJ1plGYGTFeLC-9lhyu3CRYupxFb5Vt-33XeruMiNInSwKY52oDKQ66iENKeLRfmsSCjMUH2EOIJye5Y1A452ZcSxkJ7ujk6WsLUHr4bILYrzJ8oSxeRtRteBtIP4/s1600/pulpcracker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="960" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00gXgYiJxKx7fgCKJ1plGYGTFeLC-9lhyu3CRYupxFb5Vt-33XeruMiNInSwKY52oDKQ66iENKeLRfmsSCjMUH2EOIJye5Y1A452ZcSxkJ7ujk6WsLUHr4bILYrzJ8oSxeRtRteBtIP4/s400/pulpcracker.jpg" width="400" /></a></span></div>
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<span style="color: black; font-size: medium;">My second attempt came out much better than my first. The crackers are crispy and the dill flavor really comes through. Here is the recipe, so you don't have to follow the link every time, and what I did differently.</span><br />
<span style="color: black; font-size: medium;"><span style="color: black;"></span><br /></span>
<span style="color: black; font-size: medium;"><div class="ERSIngredients" style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: black; font-family: Times, "Times New Roman", serif;">Ingredients</span></div>
<ul style="background-color: transparent; box-sizing: border-box; line-height: normal; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">1 cup green juice pulp, packed slightly</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">120 g or 1 cup arrowroot starch</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">53 g or ¼ cup coconut oil (mine was a soft solid), plus an extra teaspoon for greasing</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">½ teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">½ teaspoon garlic powder (I used 1 teaspoon)</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">½ teaspoon onion powder (I used 1 teaspoon)</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">½ teaspoon baking soda</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">¼ cup cool filtered water (I used only 1 tablespoon of water)</span></li>
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<div class="ERSInstructions" style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: black; font-family: Times, "Times New Roman", serif;">Instructions</span></div>
<ol style="background-color: transparent; box-sizing: border-box; line-height: normal; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Place a large sheet of foil on the middle baking rack and preheat the oven to 325F/ 160C</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Place the pulp in a food processor and process until broken up (remove any clumpy bits like apple peel)</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Add in the remaining ingredients except for the water and process until well mixed</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">With the processor running, add in the water by the tablespoon until a dough forms</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Turn a half-sheet pan (46 x 33 x 2.5 cm or 18 x 13 x 1") over and grease the surface evenly and lightly with a pastry brush</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Place the dough on the greased surface and cover with a sheet of parchment paper large enough to cover the half-sheet pan</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Roll the dough until it is evenly 3 mm or ⅛" thick (uneven thickness will result in chewy parts)</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Score the sheet of dough with a knife into squares (I scored mine into 24 crackers)</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Place on the foil-lined middle baking rack and bake for 35 minutes, or until fragrant and lightly browned</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Remove from the oven and run a thin spatula between the crackers and the baking sheet to release the sheet of crackers (Note: the oil may run off the half-sheet pan, so remove it carefully without tilting too much! I have an oil-stained recipe notebook now!)</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: normal; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Transfer to a wire rack and allow to cool completely before snapping into individual crackers</span></li>
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<span style="font-family: Times, "Times New Roman", serif;"></span><span style="color: black;"></span><br /></div>
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<u><span style="color: black; font-family: Times, "Times New Roman", serif;">MY CHANGES</span></u></div>
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<u></u><span style="font-family: Times, "Times New Roman", serif;"></span><span style="color: black;"></span><br /></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">I added 1 tablespoon dill seed to the mixture.</span></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">Here are my recommendations to get a crispier cracker. </span></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">Cucumbers do not like to crisp up very well, so I squeezed as much moisture out of the pulp as I could, then put into food processor. </span></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">For the cookie sheet, I did not put a thin layer of oil on it, but a medium one. Have to get the edges as well. </span></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">When I rolled out the dough on the sheet, I really rolled thin, like about 1/8 inch. For some reason the cucumber pulp will not dry out unless it is super thin. This meant I had to get a second sheet to roll out the remaining dough.</span></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">Don't forget to score the dough before baking.</span></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">I placed both sheets in the oven at 325F. Baked for 35 minutes, then removed the crackers and broke them apart. Any crackers that were still moist, I turned over and put back on the cookie sheet, then baked for however long I needed at 350F. I checked the crackers every 5 minutes to see if some had crisped enough, removed them and kept putting the sheets back in. The entire time needed for this second baking could be anywhere from 5 minutes to as long as 30 minutes. Just keep checking for crispness so that they don't overbake.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"></span><span style="color: black;"></span><br /></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Times, "Times New Roman", serif;"></span><span style="color: black;"></span><br /></span><span style="color: black; font-family: Times, "Times New Roman", serif;">Hope some of my past audience will find these links interesting and worth trying. It has been a very long time since I posted any recipes, but maybe I will get back into testing things out, getting creative, and sharing. Thanks for my audience if you check in for this latest blog entry.</span></div>
June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-51829307096721434162015-12-27T17:54:00.000-08:002015-12-27T17:55:54.679-08:00Christmas Cookies to Leftovers - A few ideas from Christmas 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Christmas Table, 2015</td><td class="tr-caption" style="text-align: center;"><br /></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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It has been a long time since I last wrote in this blog. I have been very busy this year. I got my first book published called <a href="http://www.barnesandnoble.com/w/facets-julyn-s-pride/1122676053">Facets: Homespun Poetry and Photography on New England</a> under my writers name of Julyn S, Pride. I have also had several exhibits of <a href="https://junemita.smugmug.com/">my photography</a> at art galleries and restaurants. Cooking has been at a premium, primarily consisting of a meat, a vegetable and a starch. The creative juices have been focusing on my poetry and art. So I have had very few ideas on food preparation for the year.<br />
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Christmas always lends itself to new recipes. This year was no exception. Our dinner included smoked macaroni and cheese, crockpot pulled pork, mashed potatoes, spoon roast, broccoli and cauliflower with cheese sauce, and salad. All were incredibly delicious.<br />
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My brother, Craig, has developed a recipe for smoked macaroni and cheese using a wood fired smoker. I have not gotten the recipe or technique yet from him, but it may come about again on Easter. For now, I have two recipes to share, and one interesting way to bake boxed brownies. Though the holiday is done for this year, these recipes can be used almost any time. I hope my readers had their own creative moments this holiday season. All it takes are a few changes from your own sense of taste, and the recipe suddenly becomes your own to share with family and friends.<br />
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My first recipe is just a basic sugar cookie. I searched many sites for one that I liked and I found one on Food Network. I will first post the original recipe, then my changes to create my own uniquely flavored sugar cookie.<br />
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<span style="color: red;"><u><span style="font-size: large;">Christmas Cutout Sugar Cookies - The Food Network</span></u><span style="font-size: large;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXO42MML_Md2Uy86cCkwOzJdyjovgUj9veqZGo0VFzYmgiChVTBXlscbWfHkYQQyO7KzHhIFdlAYPePSnvc6FDiQAYl8_ycEEF1jVFgCLyuZoq3bXsvJ9_LIWotgp8bANGxF-cXAaErwI/s1600/0208133_480x360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXO42MML_Md2Uy86cCkwOzJdyjovgUj9veqZGo0VFzYmgiChVTBXlscbWfHkYQQyO7KzHhIFdlAYPePSnvc6FDiQAYl8_ycEEF1jVFgCLyuZoq3bXsvJ9_LIWotgp8bANGxF-cXAaErwI/s320/0208133_480x360.jpg" width="320" /></a></div>
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<span style="font-size: large;">Ingredients </span>
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4 cups sifted all-purpose flour
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2 teaspoons baking powder
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1 1/2 cups sugar
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2 eggs
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3/4 cup butter (1 1/2 sticks)
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2 teaspoons vanilla extract
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Colored Icing, recipe follows </div>
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<span style="font-size: large;">Directions
</span><br />
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Preheat oven to 350 degrees F.
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<br />
In a bowl, stir together flour and baking powder. In another bowl,
beat butter with sugar until fluffy and light. Beat in eggs and vanilla.
Stir in flour mixture, a third at a time to make a stiff dough. Divide
dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch
thick. Cut out shapes using cookie cutters. Place on lightly greased or
nonstick cookie sheets. Bake until lightly golden, about 10 minute,
rotating baking sheet halfway through cooking time. Cool completely on
pans about 5 minutes, transfer to cooling racks and cool completely
before decorating.
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Colored Icing:
<br />
<br />
1/2 cup confectioners’ sugar
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<br />
1 1/2 tablespoons water
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<br />
3 to 4 drops food coloring, plus more as needed
<br />
<br />
Colored sprinkles, optional
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<br />
In a small bowl, mix sugar and water to form a thick, smooth icing.
Stir in food coloring to reach desired shade. Drop icing onto cookies
using a small teaspoon and smooth with the back of the spoon. Make
additional bowls for additional colors.
<br />
<br />
Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired</div>
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<br />
<span style="font-size: large;"><u><span style="color: red;">June's Adapted Christmas Cutout Cookie Recipe</span></u></span></div>
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<u><b>Ingredien</b><b>ts</b></u></div>
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<div>
4 cups all purpose flour <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLr2zGwHuuDTf_YO0RjhamVtN0V_xMs3wHt2w33FkMlcS1pUjLQq3v55o0rq45yjpaRWX52Fb1hVZhyphenhyphenDPcS0yLawN3XijeE-YPf-fTV7uLvX93LTYrysqP1_A_icBj0GRpcnItuq1U-ho/s1600/DSC00981+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLr2zGwHuuDTf_YO0RjhamVtN0V_xMs3wHt2w33FkMlcS1pUjLQq3v55o0rq45yjpaRWX52Fb1hVZhyphenhyphenDPcS0yLawN3XijeE-YPf-fTV7uLvX93LTYrysqP1_A_icBj0GRpcnItuq1U-ho/s320/DSC00981+-1.jpg" width="320" /></a></div>
2 teaspoons baking powder</div>
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1/4 teaspoon sea salt</div>
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1 1/2 cups granulated sugar</div>
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2 eggs</div>
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3/4 cup UNSALTED butter</div>
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2 teaspoons vanilla extract</div>
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2-4 tablespoons Half and Half or Light Cream</div>
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Honey</div>
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Maple Syrup</div>
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Colored Sugar</div>
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<b><u>Directions:</u></b></div>
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1.) Preheat Oven to 350 degrees Fahrenheit</div>
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2) Mix flour, baking powder and sea salt in a bowl.</div>
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3.) Cream butter and sugar until light and fluffy. This takes time because there is no salt in the butter. </div>
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<span style="color: red;"><span style="font-size: large;"> <span style="color: black;"><span style="font-size: small;">I think it took me about 6 minutes until I was satisfied that the butter and sugar was creamed.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">4.) Add eggs and vanilla extract and mix well.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">5.) Knead the dough with your hands if it is too dry to stick together. Add Half and Half a tablespoon </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> at a time to get the dough to stick together. The dough ends up being a lot like shortbread, which </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> is why I liked the recipe so much.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">6,) Roll out the dough a little at a time to 1/4 inch thickness, on the shiny side of Freezer Paper. </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> This was a discovery I just made as I was rolling out the dough. Lift your cut out shapes with</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> a spatula. By pulling them off the paper with your hands, the cookies will tear.</span></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzabIx8R1qbXLYNwrD4gHxaxXaq6E2IF1ueqs458Fx6Diw5ssbOGf5Ovxen6jxAMY4JlZLjhyphenhyphenjD_mMRUeiEJGexAZ2jKn_pZxVSmbU1ZfVaLa1O08MUxWppFYpWakZJqtt731L6ewx-v8/s1600/DSC00978+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzabIx8R1qbXLYNwrD4gHxaxXaq6E2IF1ueqs458Fx6Diw5ssbOGf5Ovxen6jxAMY4JlZLjhyphenhyphenjD_mMRUeiEJGexAZ2jKn_pZxVSmbU1ZfVaLa1O08MUxWppFYpWakZJqtt731L6ewx-v8/s320/DSC00978+-1.jpg" width="320" /></a><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">7.) Bake cookies for 8 to 10 minutes. Check after </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> 8 minutes because sometimes you roll the </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> dough too thin and it bakes quicker. </span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> 8.) Let cool.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">9.) Mix a 1 to 1 ratio of honey and water in a coffee cup.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">10.) Mix a 1 to 1 ration of maple syrup and water in another coffee cup. </span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">11.) Brush on either the honey mixture or the maple syrup mixture on a cooled cookie.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">12.) Sprinkle colored sugar before the cookie dries then shake off the excess sugar onto a </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> creased piece of wax paper. Once the sugar is dry, you can pour back into its jar. </span></span></span></span><br />
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<span style="font-size: large;"><span style="color: red;"> <u>Cranberry Brownies</u></span></span><br />
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<u><b><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Ingredients:</span></span></span></span></b></u><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">A boxed brownie mix, family size to fit 13 x 9 pan</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 1/2 cup Fresh cranberries</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Powdered sugar</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Directions:</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span>
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1,)Follow directions on box. Before baking, fold in cranberries. I usually bake my brownies in an </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> 11 x 7 pan.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2,) Bake for about 45 minutes. The cranberries make it a little moist so it takes longer to bake.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">3.) Cool, then cut brownies to desired size. Sprinkle with powdered sugar.</span></span></span></span><br />
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<span style="font-size: large;"><u><span style="color: red;">Stuffed Shells with Leftover Mashed Potato</span></u></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">This was a try it recipe that I decided might taste good. As I viewed the 2 cups of leftover mashed potatoes from Christmas dinner, I wondered what I could do to use them up. I am not keen of reheating mashed potatoes, and I just didn't feel like making a Shepherds Pie, so I thought "Maybe it would taste good, almost like a pierogi, if I used jumbo shells and baked it." So this is what I did, and it was amazing. You have to try this one. Kids would probably even eat it, that is how good it is.</span></span></span></span><br />
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<u><b><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Ingredients:</span></span></span></span></b></u><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">12 oz. box of jumbo stuffed shells</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 cups leftover mashed potatoes</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1-1 1/2 cups sharp cheddar cheese, shredded</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">5 strips fully cooked Hormel bacon, original, torn into small pieces</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/8 - 1/4 cup additional 2 % milk</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 teaspoon onion powder</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/2 teaspoon sea salt </span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">parsley or oregano to add color and flavor</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/4 cup melted Smart Balance buttery spread, Original </span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> <b><u>Directions:</u></b></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Preheat oven to 350 degrees F</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1. ) Cook pasta according to directions on box. Drain and rinse in cold water. Set aside.</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2. ) With a hand mixer, mash cold potatoes with milk to make very smooth.</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">3.) Add bacon and cheddar cheese to remashed potatoes. Mix well.</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">4.) Add onion powder and salt to potato mixture and mix well.</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">5,) Stuff shells with a large spoonful of mixture.</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">6.) Pour melted butter over shells and bake for</span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> 40-50 minutes</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Enjoy these recipes. They are all very good. Happy cooking. Hope to see you sooner than a year. With the next book being written, I still may not have much time to keep up the blog. Be assured, though, that there will be future recipes, just maybe not every week. Thanks for reading and have a terrific 2016.</span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><u><span style="font-size: large;"> </span></u></span></div>
June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-13435016811617697632015-03-15T11:07:00.001-07:002015-03-19T12:25:40.091-07:00Vegetable Dishes with Tolland Cookbook Club - Mar. 16, 2015<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-size: large;">Preview for my entry that will be updated during the week. I will add photos, and add the recipes brought by the members of the cookbook club.</span></span><br />
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It was our monthly cookbook club gathering at the Tolland Library on Mar. 16, 2015. This months theme was vegetable dishes, which is rather hard at this time of year. Most of our favorite summer choices lack flavor when we head for the grocery store for our weekly groceries. Though I try to stick with in season produce, which means primarily root vegetables for the winter, I often times substitute frozen vegetables for fresh when I want to try a recipe. <br />
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I chose a cookbook from the library put out by Williams Sonoma. It is part of the Time Life books series. The book, entitled <a href="http://www.amazon.com/Vegetables-Williams-Sonoma-Kitchen-Library-Chapman/dp/0783502540/ref=pd_ybh_3">Vegetables</a>, (link) has some wonderful recipes in it, but what drew me to it was one recipe that sounded quite delicious. I tested the recipe out last Friday, and it was as good as I thought it would be. For my first entry, I share the recipe called Sweet Potato Pudding, which is good in the winter with a simple soup and bread, or as a side dish with turkey or ham at holiday time. For my part, I would definitely make this again, and I would also choose to serve it to company. It is elegant and hearty at the same time. <br />
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<span style="color: red;"><u><span style="font-size: x-large;">Sweet Potato Pudding</span></u></span><br />
Prep. time - 45 minutes<br />
Cook time - 30-40 minutes<br />
Servings - 4 to 5 <br />
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<span style="font-size: large;"><b>Ingredients: </b></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 sweet potatoes, about 1 1/2 lb. (750 g)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> total weight.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/3 cup (3 fl oz/80 ml) heavy (double)</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tzzI7oSuOCAa1hl7TNElcQRkqh2ZRxnD4_ucFqbOPeE-P8qjh1J-Kfunow6ZBJ129pedQoWsMGNuTFkmdjgPVQx_3ubucHpGZDxjETrXvrCgofH_VDoJPmHyEB5JrP3FIvIyF1Y3V5Y/s1600/DSC09306.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tzzI7oSuOCAa1hl7TNElcQRkqh2ZRxnD4_ucFqbOPeE-P8qjh1J-Kfunow6ZBJ129pedQoWsMGNuTFkmdjgPVQx_3ubucHpGZDxjETrXvrCgofH_VDoJPmHyEB5JrP3FIvIyF1Y3V5Y/s1600/DSC09306.jpg" height="142" width="320" /></a><span style="font-size: large;"><span style="font-size: small;"> cream<span style="color: red;"> (see note at end)</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 tablespoons unsalted butter, melted</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tablespoons bourbon ( I used </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> Jim Beam)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 1/2 teaspoons fresh lemon juice</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tablespoon grated lemon zest</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon freshly grated nutmeg</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon ground <span style="color: blue;"><a href="http://www.amazon.com/gp/product/B00416T8Q6/ref=s9_simh_gw_p325_d1_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-5&pf_rd_r=1G9A9A6S32H737NTFXS5&pf_rd_t=36701&pf_rd_p=1970566762&pf_rd_i=desktop">ceylon cinnamon</a></span> (link)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 teaspoon ground ginger</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">salt </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">pecan halves for topping, optional </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><b><span style="font-size: large;">Directions:</span></b> </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1.) Preheat oven to 375*F (190*C). Butter a 1-1 1/2 qt. (1-1.5-1) souffle dish.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">2.) Place the unpeeled sweet potatoes in a large saucepan, add cold water to cover and bring to boil over high heat. Reduce the heat, cover and simmer until tender, 30-40 minutes. Drain and let cool. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> Microwave directions - Place potatoes on dish, and microwave from 12-15 minutes till tender. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> Turn over halfway through cooking time.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlX9kldb_v7HCMbNrUfV-D6Y65lyq1gF_4FMK6MLrGLWLeTo1-hic-KVfsyItlcdkh6YijQF37Qc-FklEoMvCIcftajau-j2B5rj8z690OQORRmoFKI8MEoHYmeoIpysQJLodAubrYVU/s1600/DSC09304.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlX9kldb_v7HCMbNrUfV-D6Y65lyq1gF_4FMK6MLrGLWLeTo1-hic-KVfsyItlcdkh6YijQF37Qc-FklEoMvCIcftajau-j2B5rj8z690OQORRmoFKI8MEoHYmeoIpysQJLodAubrYVU/s1600/DSC09304.jpg" height="283" width="320" /></a><span style="font-size: large;"><span style="font-size: small;"><br /></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3.) Peel the sweet potatoes. </span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8wcH7rZD6YO5SHO1C2Mky_bVjKKjZ4odxL-c3tp5T0MsdKU_y7-FiAAMGLJIe4PVFSPSgtBI7_xr5QVTSognNhmk_hOs5o1S4eAy9skxPpRxynYGhFWpKJH4erqEu6RYd6fopUjrucU/s1600/DSC09308resize.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8wcH7rZD6YO5SHO1C2Mky_bVjKKjZ4odxL-c3tp5T0MsdKU_y7-FiAAMGLJIe4PVFSPSgtBI7_xr5QVTSognNhmk_hOs5o1S4eAy9skxPpRxynYGhFWpKJH4erqEu6RYd6fopUjrucU/s1600/DSC09308resize.jpg" height="211" width="320" /></a><span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<br />
<br />
<span style="font-size: large;"><span style="font-size: small;">4.) Transfer to a food processor </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">fitted with the metal blade </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">and puree. </span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbx49UhRjeQG7KB0wOg0MwU5bWWTwjOTRAPOeLEl_eGDeX3XWoAbBu8bdy3u8X_FyvO6we8EAL6PteKD23PIc_ccQ5vtobDDfjqaHsNwJG1otczTxIOkgAYNjEMSOOSox3SVEWWFV-lk/s1600/DSC09310.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbx49UhRjeQG7KB0wOg0MwU5bWWTwjOTRAPOeLEl_eGDeX3XWoAbBu8bdy3u8X_FyvO6we8EAL6PteKD23PIc_ccQ5vtobDDfjqaHsNwJG1otczTxIOkgAYNjEMSOOSox3SVEWWFV-lk/s1600/DSC09310.jpg" height="212" width="320" /></a><span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"> 5.) Add the cream, eggs and </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> butter and process to blend. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span><b> </b></span><br />
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<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kegJN8s_ZyUlUOWqt6XrRJCjbIIOo7fLgcLZavsZ52piet4c3J75_7xmKKlCvzVI-Hpmgs_dfD1_m2wfBrV6ZjWO4Glrc2W-Vr6X81p4IcHG2beZV0SbOIJ9IJGwHtxq9YpQQpTft_I/s1600/DSC09311.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kegJN8s_ZyUlUOWqt6XrRJCjbIIOo7fLgcLZavsZ52piet4c3J75_7xmKKlCvzVI-Hpmgs_dfD1_m2wfBrV6ZjWO4Glrc2W-Vr6X81p4IcHG2beZV0SbOIJ9IJGwHtxq9YpQQpTft_I/s1600/DSC09311.jpg" height="231" width="320" /></a><br />
<br />
6.) Add the bourbon,<br />
lemon juice <br />
and zest, nutmeg, cinnamon<br />
and ginger and process again<br />
to mix. Season to taste with salt<br />
and process for a few seconds to<br />
blend the ingredients.<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyCb1kLuikS_iw__ocBt0kOmlOxxpjPkYZbQGiGiCv6EklSXgcWlaqreGnSp1-Txsq-X9afYAEc9VYlyIhDd48nVayC2Iiu9vKHFY1AQhjKcrf8Y5EvWVDu4DbvJZaRqznrvsIVrouT4/s1600/DSC09317.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyCb1kLuikS_iw__ocBt0kOmlOxxpjPkYZbQGiGiCv6EklSXgcWlaqreGnSp1-Txsq-X9afYAEc9VYlyIhDd48nVayC2Iiu9vKHFY1AQhjKcrf8Y5EvWVDu4DbvJZaRqznrvsIVrouT4/s1600/DSC09317.jpg" height="212" width="320" /></a><br />
7.) Spoon into the prepared dish.<br />
Place in a large baking pan and<br />
pour in hot water to reach <br />
halfway up the<br />
sides of the dish.<br />
<span style="color: red;"><span style="font-size: large;">Important:</span></span><br />
<span style="color: red;"><span style="font-size: large;"> <span style="color: black;"><span style="font-size: small;"></span></span></span></span>Do not get any water in<br />
the pudding.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgq4E1DmBaxDP1d-aRR_BeRVxGZOg9GTVy8GrbCQcv6L5L-K-YoijgfFjLxG0RJfC3JgfyrfOOMGYp6Lnl7xLdX9_P-UOwTG2KCoTcJErXe96qDyTw7oYPFMrchzcB_gUAwFGnB_-MA4/s1600/DSC09321resize.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgq4E1DmBaxDP1d-aRR_BeRVxGZOg9GTVy8GrbCQcv6L5L-K-YoijgfFjLxG0RJfC3JgfyrfOOMGYp6Lnl7xLdX9_P-UOwTG2KCoTcJErXe96qDyTw7oYPFMrchzcB_gUAwFGnB_-MA4/s1600/DSC09321resize.jpg" height="212" width="320" /></a><br />
8.) Place in the oven and bake<br />
until puffed and golden brown <br />
on top about 40 minutes. <br />
Garnish top <br />
with pecan halves<br />
if desired. Serve hot<br />
directly from the souffle dish.<br />
<br />
<br />
<br />
<br />
<br />
Slice up and enjoy with family and friends. It is also good cold, and if you don't add the salt, it has a sweet enough taste to actually be a dessert. The texture was extremely creamy and held its shape when cut and served.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjP1lNnCrnXsxgcjDRbhKoUnxMuIJBW20eHTZXsta6Ru1-5JOxJaA2530FM_3ZR46IFuIeklf8PCw8S9fvyc-t7_cBKqQ-9YqH_SlrOb1rbrLS9RtnrZvwKBWzT-XcYLJuson6wG0lmA/s1600/DSC09341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjP1lNnCrnXsxgcjDRbhKoUnxMuIJBW20eHTZXsta6Ru1-5JOxJaA2530FM_3ZR46IFuIeklf8PCw8S9fvyc-t7_cBKqQ-9YqH_SlrOb1rbrLS9RtnrZvwKBWzT-XcYLJuson6wG0lmA/s1600/DSC09341.jpg" height="260" width="400" /></a></div>
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<br />
<span style="font-size: large;"><span style="color: red;">Note: </span></span> The use of double cream is rather difficult in the United States. You have to create it yourself with existing available similar ingredients. You can substitute a homemade version of <a href="http://www.ochef.com/843.htm">double cream</a>, (link) or become creative as I did. I bought Chobani plain greek yogurt, and added 1 1/2 teaspoons to heavy cream and mixed the two to make 1/3 cup. By using yogurt, I had to add about 10 minutes to the cook time, but I believe it did make the pudding very creamy with that hint of sweetness. <br />
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_______________________________________________________________<br />
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<span style="color: red;"><u><span style="font-size: x-large;"> Chinese - Style Vegetables<span style="font-size: small;"> </span></span></u></span><br />
<span style="color: red;"><span style="font-size: small;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHW1H4tN7MzrBh1-p3xiUs76x_whx4onFQZuT07oGTuHGQJLLpHipmSCQPWMYwc6ZcL1XeaIldo99aTkcvbwJn3PYSLSftGQ4e-7_O-o89gDdck-zScWaMQ1hGBXtLTBSBoeghzNQydQ/s1600/DSC09442resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHW1H4tN7MzrBh1-p3xiUs76x_whx4onFQZuT07oGTuHGQJLLpHipmSCQPWMYwc6ZcL1XeaIldo99aTkcvbwJn3PYSLSftGQ4e-7_O-o89gDdck-zScWaMQ1hGBXtLTBSBoeghzNQydQ/s1600/DSC09442resize.jpg" height="424" width="640" /></a></span></span></div>
Prep time: 25 minutes<br />
Cook time: 2-4 minutes<br />
Servings: 4 <br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
1/4 cup (2 floz/60ml) cold-pressed sesame oil<br />
or safflower oil<br />
3 tender celery stalks, trimmed and cut<br />
on the diagonal<br />
1/2 lb (250 g) green beans, trimmed<br />
and cut on the diagonal<br />
6 cauliflower florets<br />
cut on the diagonal<br />
6 broccoli florets<br />
cut on the diagonal.<br />
1 small bok choy, leaves cut into<br />
thin slivers.<br />
1 cup (8 fl oz/250 ml) vegetable stock,<br />
heated (I used Emerils organic)<br />
1 tablespoon soy sauce<br />
1/2 teaspoon red pepper flakes<br />
1/2 cup (3 oz/90 g) pine nuts <br />
or almonds<br />
<br />
<b><span style="font-size: large;">Directions: </span></b><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">1.) Warm the oil in a large wok or frying pan over medium heat. Add the celery, beans, cauliflower</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> broccoli and bok choy and stir until coated with the oil. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">2.) Raise the heat to high, add 1/2 cup (4 fl oz/125 ml) of the stock, the soy sauce and red pepper </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span><span style="font-size: large;"><span style="font-size: small;">flakes. Stir constantly until the vegetables are barely tender, 2-4 minutes, depending on</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> how well done you prefer them. When the stock </span></span><span style="font-size: large;"><span style="font-size: small;">evaporates, add only enough</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> remaining stock as needed to prevent sticking. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">3.) Taste for seasoning and adjust with more soy sauce and/or pepper flakes. Stir in the </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> pine nuts or almonds (if using almonds, coarsely chop them) and serve.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Opinion of this recipe: For my personal tastes, I would either reduce the celery or leave it out entriely. I found it to be far stronger than I expected it to be. Other than that, another change I might make is using sesame seeds in the recipe. The sesame oil does create a nice sesame flavor, but I just happen to love using seeds in my cooking. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Serving suggestion: Buy the Thai Peanut Sauce Powder mix, and add to unsweetened coconut milk. Stir fry thin strips of chicken, and mix with the peanut sauce. Serve with jasmine rice and the vegetables. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">________________________________________________________________ </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">For my last offering to the club, I used a recipe from another William Sonoma cookbook, also from the Time Life Books. This recipe book is excellent during the farmers market season of May through October. It uses the freshest, tastiest ingredients. <a href="http://www.amazon.com/Cooking-Farmers-Market-Williams-Sonoma-Lifestyles/dp/073702013X/ref=sr_1_fkmr2_2?s=books&ie=UTF8&qid=1426439484&sr=1-2-fkmr2&keywords=William+Sonoma+Cooking+From+the+Farmers+Market">Cooking From The Farmers Market. (link)</a></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">can be used throughout the winter by using frozen vegetables or opting for out of season vegetables. I have added winter alterations to the recipe. I am sure it will taste much better in season. I made these quesadillas and brought them to the group for a taste test as well.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><u><span style="color: red;">Quesadillas With Heirloom Tomatoes and Sweet Corn Salsa</span></u><span style="color: red;"><span style="color: black;"> </span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxHu8NYHhzmkOGYBPVKgZaw6-pJAXpHcXJWfqyJdc-oz2iwC_llbuQchK4v5eS53FTnmLIs5uLGFLQZfJqSjlcqc7PUzjk51Pvb3v6DeYf_AO6Bx-luFKMJBTWdr8R0shcu0g0kW8hl0/s1600/DSC09473resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxHu8NYHhzmkOGYBPVKgZaw6-pJAXpHcXJWfqyJdc-oz2iwC_llbuQchK4v5eS53FTnmLIs5uLGFLQZfJqSjlcqc7PUzjk51Pvb3v6DeYf_AO6Bx-luFKMJBTWdr8R0shcu0g0kW8hl0/s1600/DSC09473resize.jpg" height="424" width="640" /></a></div>
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Prep time: 30 minutes</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Cook time: 20 minutes</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Servings: 4</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"><b>Ingredients: </b></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">2 lb. (1kg) assorted heirloom or 1/4 cup (1/3 oz/10 g) chopped fresh cilantro</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> other tomatoes. (I used plum</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> tomatoes and vine ripened)</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> coarsely chopped </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">1 1/2 teaspoon salt 1 or 2 serrano chiles, seeded and minced</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">1 teaspoon ground pepper 2 cloves garlic, minced</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">4 ears of corn, white or yellow 2 tablespoons lime juice</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> or a mixture, husks removed</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> (I used 3-4 cups frozen corn)</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">2 tablespoons canola or other 1/2 teaspoon chili powder (I used </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> light vegetable oil Mexican style Chile Powder)</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">1 large, ripe avocado, halved, 8 flour tortillas, each about 10 inches</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> pitted and peeled and cut into (25 cm) in diameter</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> 1.2 inch (12mm) dice 1/2 lb (250 g) Monterey jack or other</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">1/2 cup ( 3 oz/90 g) minced red onion mild cheese, shredded</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"><b>Directions:</b></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">1.) Prepare a fire in a charcoal grill. </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> WINTER DIRECTIONS: Use an <a href="http://www.amazon.com/Presto-09020-Touch-Electric-Indoor/dp/B003WTKYAW/ref=sr_1_5?ie=UTF8&qid=1426442534&sr=8-5&keywords=electric+grill">electric grill (link)</a> </span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">2.) Place the chopped tomatoes in a bowl and add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir to mix and set aside.</span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">3.) Brush the ears of corn with 1 tablespoon of the oil. When the coals are medium-hot, place the corn on the grill rack and grill, turning often, until tender and lightly bronzed, 8 - 10 minutes. Remove from the grill rack and let cool.</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> WINTER DIRECTIONS: Mix frozen corn with oil. Add 1/2 to 1 teaspoon liquid smoke. </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> Grill until browned and tender.</span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">4.) In a bowl, combine the avocado, onion, cilantro, serrano chilie, garlic, lime juice, chili powder, and remaining 1/2 teaspoon each salt and pepper. Cut off the kernels from the corn cobs (or just add the grilled frozen corn) and add to the avocado mixture. Stir to mix </span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">5.) In a frying pan over medium-high heat, heat the remaining 1 tablespoon oil. When it is hot, place 1 tortilla in the pan and cook until the edges begin to curl slightly, 1-2 minutes. Sprinkle with some cheese down the center. Using a spatula, fold the tortilla in half and press down on the top. Cook until the underside is golden brown, about 30 seconds, then turn and continue to cook on the second side until golden brown and the cheese has melted, about 30 seconds longer. Remove from the pan and keep warm. Repeat until all the tortillas are cooked. </span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Tip: If you happen to have a George Foreman grill, you can reduce your cooking time by using it to cook both sides at the same time. You might even be able to use a waffle maker, but you would have to experiment. </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">6.) Spoon several tablespoons of the tomatoes and the corn salsa inside each quesadilla and serve at once. </span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Opinion of this recipe: I LOVED it. I would have liked a bit more smokey flavor, so when I make it again, I will use perhaps 2 teaspoons of liquid smoke. This is a real keeper, and the tomato/corn salsa mixture makes a wonderful dip for chips, as well as a spread on crackers. Of course, serving in the heated and browned tortilla shells is the best way to enjoy this recipe. </span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">______________________________________________________________________</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Some of the other recipes offered at the meeting follow. I have not tried any of them, but a few, such as the Fresh Mushroom Soup, and Bell Peppers stuffed with Rice, Spinach and Sun Dried Tomatoes sound interesting. No photos will be added unless I make the recipes to update later.</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> <u><span style="color: red;"><span style="font-size: large;">Bell Peppers Stuffed with <u>Rice, </u></span></span></u></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"><span style="color: red;"><span style="font-size: large;"> </span></span><u><span style="color: red;"><span style="font-size: large;"><u>Spinach and Sun Dried Tomatoes</u></span></span></u><span style="color: red;"><span style="font-size: large;"> <u> </u></span></span></span></span></span></span></span></span><br />
Prep time: 25 minutes<br />
Cook time: 30-40 minutes<br />
Servings - 4 if using large peppers<br />
8 if using extra large peppers by splitting in half.<br />
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<span style="font-size: large;"><span style="font-size: small;"><b>Ingredients:</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 large green, red or yellow bell peppers</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 garlic clove, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup sun dried tomatoes packed in olive oil</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 to 4 cups cooked long-grain white or brown rice (used 2 cups)<span style="color: red;"><br /></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><b> </b>1 tablespoon extra virgin olive oil (Used the oil from the sun dried tomatoes)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tablespoon minced fresh Italian parsley</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/4 teaspoon salt</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/8 teaspoon pepper</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 large bunch spinach, washed, trimmed and</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> coarsely chopped (Used 5 oz container baby spinach)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: small;"><b>Directions:</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Preheat oven to 350* F</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Slice off the tops of the bell peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2 to 3 minutes or until slightly softened. I have often skipped this step, because the peppers end up being too mushy when you bake them. If you do use the boiling water, then immediately put the cooked peppers into ice water to stop any further cooking. This may keep more strength to the pepper as well as tenderize it just enough. Set aside cut side down to drain.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: small;">Chop the tomatoes and set aside.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: small;">Heat the oil in a large skillet over medium heat. Add the spinach, garlic and tomatoes and cook until the spinach is wilted, 2 to 3 minutes. Add the rice, parsley, salt and pepper and stir to combine. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: small;">Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover and bake until the filling is hot and the peppers are tender, 30 to 40 minutes. Serve hot. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-size: small;">One additional adjustment that was made was instead of using water, add a 16 oz. can of tomato sauce. Other things you can do is use tomato juice for a less thick sauce, and I have even added a little vinegar to tomato soup and used that as well. There are many variations you can do depending on your tastes.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="font-size: x-large;"> </span><u><span style="font-size: x-large;">Fresh Mushroom Soup </span></u></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;"><span style="font-size: large;"><b>Ingredients: </b></span> </span></span><b><span style="color: red;"><span style="color: black;"> </span></span></b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">3 tablespoons butter 2 1/2 pints (6 cups) vegetable stock</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">1 onion, finely chopped 2 tablespoons chopped fresh parsley</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">1 shallot, finely chopped 4 tablespoons sour cream</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">1/4 cup white wine salt and pepper to taste</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">1 lb 9 oz. mushrooms, sliced 2/3 cup light cream or whole milk</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">3 tablespoons all purpose flour </span></span><b><span style="color: red;"><span style="color: black;"> </span></span></b></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1.) Melt half the butter in large skillet over medium heat. Add mushrooms and season</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> with salt and pepper. Cook for 10 minutes until golden brown, stirring occasionally.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> Remove from heat.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2.) Melt the remaining butter in saucepan, add onions and shallots, cook 2-3 minutes</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> until just softened. Stir in flour and cook for 2 minutes. Add wine and stock, </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> stir well. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3.) Set aside about 1/4 of the mushrooms. Add remainder to stock pot. Reduce heat, </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> cover and cook gently for 20 minutes stirring occasionally.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4.) Allow soup to cool slightly, then puree.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">5.) Stir in remaining mushrooms, cream and parsley.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">6.) Ladle into bowls, swirl in sour cream, garnish with chopped parsley.</span></span>
<span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Next month we will be meeting on April 20 at 6:30 p.m at the Tolland Library. The subject will be CHOCOLATE!!! I do believe this particular session will be very popular, and I can count on lots of samples being brought. </span></span></div>
June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-14988318350026306382014-11-23T13:41:00.004-08:002014-11-27T14:39:10.653-08:00American Holidays - Thanksgiving Potluck - Dedicated To My Sister Melanie Welch<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Brother Craig carving the first smoked turkey we ever had. ca. 2006</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><br /></span></td></tr>
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Happy Thanksgiving! It is the one week that I look forward to every year. I love the cooking and warmth of this American of holidays. We have always gone big with Thanksgiving since I was born. Our Thanksgivings have always been a shared experience with family and friends, and we all participate on some level. Either we are the hosting house, or we bring our own creations to the table. We have had as many as 40 people at these family celebrations, and our table even today usually has at least 15 sitting down to share the wonders of this delicious holiday. It is the one time of year when all the family and friends sit down in shared companionship to show our thankfulness for our many gifts and graces we are given every year by our Lord and by the ever giving life of the land. <br />
Thanksgiving is the holiday to celebrate a successful harvest. We have always canned many of our spoils from the summer, from pickles to relishes to vegetables. We also love to bake and freeze many things to be brought out throughout the winter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy2TI3qKwSAGyElg12l_0ECMT0NCDatDZ3D0GjRXERNVLrtNDKiyhYI_O9nejtYQrmnJB12ZzMDhuMGN98jO2BF1UjwAd07Kj-W4rB_Y0O7H-TFZslBIfYvNlk8pxLWxjfITlUebrNB4/s1600/P4color.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy2TI3qKwSAGyElg12l_0ECMT0NCDatDZ3D0GjRXERNVLrtNDKiyhYI_O9nejtYQrmnJB12ZzMDhuMGN98jO2BF1UjwAd07Kj-W4rB_Y0O7H-TFZslBIfYvNlk8pxLWxjfITlUebrNB4/s1600/P4color.jpg" height="320" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">One of the last portraits of Melanie, ca.2012</span></td></tr>
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This year, we are missing one very important person to the event. My sister, Melanie, has always <br />
been the hostess every year for many years. She lost her lengthy battle with cancer this past July. We are still gathering at her house with her family this year, but her empty place at the table will be keenly felt. Our brother, Craig, will do most of the cooking this year. I have been asked to bring a few side dishes and sweet treats. So this particular blog entry is dedicated to my sister Melanie's memory, who's cooking prowess was always admired by many co-workers, girl scouts, church associates, family and friends. We are thankful that we had 48 years of her presence.<br />
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Thanksgiving at my house in 2009. My dad is on the far right. He passed away in 2013 from lung cancer and a blood infection, at 87 years. On the far left is Melanie, shortly after her successful battle with breast cancer. Her last bout began in 2012 as a soft tissue sarcoma. Of course, our mom also died from cancer in 1998. The remaining table from left to right is Melanie's youngest Sarah, our brother Craig, the love of my life Michael, me, and an old family friend Randy. All will be there this year except Mel and my dad.<br />
Many of the recipes we love to make include pumpkin and maple syrup. It is a New England tradition to always have some dish with maple products in it. Connecticut has a few sugar houses, but the majority will be found in New Hampshire and Vermont. I am choosing two recipes this year that use maple products, Maple Fudge and Pumpkin Tart with Maple Cream. If I have time, I will add one more recipe, Maple Cinnamon Bread. If I can't make it this week, keep looking. I may add the recipe next week. <br />
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<b><span style="color: red;"> Most of the cooking will be done on Tuesday and Wednesday. I am bringing the following dishes this year. So, from New England, and the great state of Connecticut, here are my offerings for the Thanksgiving table this year. </span></b><br />
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<span style="font-size: large;"><span style="font-size: small;"> <span style="color: #b45f06;"><u><span style="font-size: x-large;">Appetizer - Savory Three-Cheese Ball</span></u><span style="font-size: x-large;"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> <span style="color: #b45f06;">Heart Healthy Recipe - Lower Fat </span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="color: #b45f06;"><br /></span></span></span></span></span></span></span>
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="color: #b45f06;"><br /></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><u><span style="font-size: large;">Ingredients:</span></u><span style="font-size: large;"> </span></span></span></span></span></span></span><br />
<div style="text-align: left;">
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 1 cup (4 ozs. finely shredded reduced fat cheddar cheese - I use Cabot 50% cheddar</span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 1/4 cup soft style light cream cheese such as Neufatchel</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 2 tablespoons fat-free ricotta cheese</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 1 tablespoon finely snipped fresh chives</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 1 tablespoon chopped roasted red peppers (such an Mancini)</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 1 teaspoon Worcestershire sauce</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> 1 1/ 2 tablespoons poppy seeds</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />Directions:</span></span></span></span></span></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7UXyidwCQjm38lfdqRgNpE9BQATTz1O1FFndhfRi1GTCXzVJT0eQPCbdCKtLQzvjIMOuEN77W8poGs9xWxAKy3GbQUUIaXg6CFvnPZVoWaWUvsKkni8WDn7gIGa7pKZ34TIMiS8qfHs/s1600/DSC08156+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7UXyidwCQjm38lfdqRgNpE9BQATTz1O1FFndhfRi1GTCXzVJT0eQPCbdCKtLQzvjIMOuEN77W8poGs9xWxAKy3GbQUUIaXg6CFvnPZVoWaWUvsKkni8WDn7gIGa7pKZ34TIMiS8qfHs/s1600/DSC08156+-1.jpg" height="139" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrvVNzublJaMTNJof2oGMTg0mHDVDCT-ug-ma2Od4cUxAbNCJOuxk8DM35h0Gx14kyNOsDz4mfYhz18LhLrYKaNj-CTobPm_0-Ob55wQtn5o92pTvqCFulzwz2rSXWNtMaPd0m8AgvqQ/s1600/DSC08136+-1.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/AVvXsEgSrvVNzublJaMTNJof2oGMTg0mHDVDCT-ug-ma2Od4cUxAbNCJOuxk8DM35h0Gx14kyNOsDz4mfYhz18LhLrYKaNj-CTobPm_0-Ob55wQtn5o92pTvqCFulzwz2rSXWNtMaPd0m8AgvqQ/s1600/DSC08136+-1.jpg" height="132" width="200" /></a><span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> In a medium bowl, stir together the cheddar cheese, cream cheese and ricotta cheese until well mixed. Stir in the chives, peppers Worcestershire sauce. Cover and chill in the refrigerator for 4 to 24 hours.</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> Just before serving, shape the cheese mixture into a ball. Roll the ball in the poppy seeds. Let stand at room temperature for 15 minutes. Serve with your choice of crackers or vegetable sticks.</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> This recipe makes about 1 1/2 cups or 12 servings. Double recipe for large gatherings.</span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirE1N0rlgawCYxddtSHleNHBwVuXkC7cLxsr_Nyfo2S7tDMj8ZaskjAmvfVU38ldLa9_gFsk_0leqcIcjbJYSdlXYVHMKhXP2ZqyasijpcH_2wzRJxj_RkuJ1TifMTULm6bSBAPR2qulE/s1600/DSC08157+-1.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/AVvXsEirE1N0rlgawCYxddtSHleNHBwVuXkC7cLxsr_Nyfo2S7tDMj8ZaskjAmvfVU38ldLa9_gFsk_0leqcIcjbJYSdlXYVHMKhXP2ZqyasijpcH_2wzRJxj_RkuJ1TifMTULm6bSBAPR2qulE/s1600/DSC08157+-1.jpg" height="226" width="320" /></a></div>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><u>Variation:</u></span> Using the same recipe, rub a coating of smoked paprika on shaped cheese ball, then roll in chopped almond slices. This makes a smoky flavored spread, almost like smoked gouda. Excellent. Like it even better than with the poppy seeds. </span></span></span></span></span></span></span></span></div>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"> </span> </span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #e69138;">===========================================</span> <u><span style="font-size: x-large;"><span style="color: #b45f06;">Sweet Treat -</span></span> </u><span style="color: #b45f06;"><u><span style="font-size: x-large;">Maple Butternut Fudge </span></u><span style="font-size: x-large;"> </span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tVlFojo4tHNzG0Fpj1sqjfX93W85xYJMxo-3DS1-s983gO0zxm7uoXh28QaPVPnfRvhbWVnNGk94-lQHa9jeWhk0V7D458mB7RaiYJWmazrlL6YJZ8MxV2yESVT1034HJ64C3ZqbSj4/s1600/DSC08179+-1topazcolor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tVlFojo4tHNzG0Fpj1sqjfX93W85xYJMxo-3DS1-s983gO0zxm7uoXh28QaPVPnfRvhbWVnNGk94-lQHa9jeWhk0V7D458mB7RaiYJWmazrlL6YJZ8MxV2yESVT1034HJ64C3ZqbSj4/s1600/DSC08179+-1topazcolor.jpg" height="426" width="640" /></a></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="font-size: large;"><u>Ingredients</u></span><br clear="none" /> </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">2 Cups Maple Sugar available from <a href="http://vermontpuremaple.com/index.htm">Mount Mansfield Maple Products in Vermont</a><br clear="none" />1 Cup A or B grade maple syrup </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> </span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Best Maple syrup at <a href="http://riversedgesugarhouse.com/index.html">Rivers Edge Sugar House in Ashford, CT</a></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1 Cup Whole Raw Milk- Can get at <a href="http://highlandparkmarket.com/">Highland Park Market in Coventry, CT.</a><br clear="none" />2 Tbsp Butter<br clear="none" />1/2 Cup Butternuts available from <a href="http://www.nativenuts.com/">Vermont</a><br clear="none" /> or use Walnuts. I actually used pecans.<br clear="none" /> </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Directions<br clear="none" />Boil sugar, syrup and milk together until mixture reaches 235* F.<br clear="none" />Pour into bowl, place cut butter to melt and cool to about 110 degrees F.</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Stir until it shows a grain in the fudge, perhaps 6-10 minutes.<br clear="none" />Add Butternuts, (or walnuts if you can't find Butternuts) and pour quickly into a buttered 8 x 8 pan. Makes 24 small pieces.</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> The main step to getting a nice smooth fudge is to mix the cooled fudge to a dough like consistancy. As you stir, the mixture will become heavier and harder to stir. When it gets to the point where you can't put a spoon through it any more, then it is ready to put into the pan. In order to add nuts, you will have to knead them into the dough. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUTMs80ngObnM7vkM4TifCXGL2_jWNQdKo7NmHsfLCQlzVMS00IjzgtFdogQT8L73zL77yPgG1eVygvnhWShZIMsn1bfT6so1Gv6Fc4HijwCBiIu-PF_41X0QHIiqXwluR4acoUSf78c/s1600/DSC08174+-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUTMs80ngObnM7vkM4TifCXGL2_jWNQdKo7NmHsfLCQlzVMS00IjzgtFdogQT8L73zL77yPgG1eVygvnhWShZIMsn1bfT6so1Gv6Fc4HijwCBiIu-PF_41X0QHIiqXwluR4acoUSf78c/s1600/DSC08174+-1.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Properly mixed consistancy.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrjDfndYlMjXUZE2K8OSjVb4Ezdn20eqMTdcspeHJDSKREjZHm2-qY-vejKb4uIWMA1MzP4Qnsoq4dQzFIPKR-oRuE-oLMua31VXmbpflXuHyHWP8JiaZ53Pry0ymBccyJpRL9Qdt7gU/s1600/DSC08176+-1.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/AVvXsEiYrjDfndYlMjXUZE2K8OSjVb4Ezdn20eqMTdcspeHJDSKREjZHm2-qY-vejKb4uIWMA1MzP4Qnsoq4dQzFIPKR-oRuE-oLMua31VXmbpflXuHyHWP8JiaZ53Pry0ymBccyJpRL9Qdt7gU/s1600/DSC08176+-1.jpg" height="213" width="320" /></a><span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">You have to press the fudge into the buttered pan after kneading about 6 times. This will make a very creamy fudge, which is what you want. </span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;">================================================================= </span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"> </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #b45f06;"><u><span style="font-size: x-large;">Side Dish - Whole Cranberry Sauce</span></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzR_SlX6SndoLOZLx1qJMxejxX4tcZCown0p-VSeLAKRIMDaMvCwj5s9r7k1ZOS73vSTrO8G3IaxJSQl8rEOyGYufZsNpC8kSlPFFpDX7k91xx6VTpF2N35CEtJyuVqNJep6QrnCsMIFM/s1600/DSC08126+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzR_SlX6SndoLOZLx1qJMxejxX4tcZCown0p-VSeLAKRIMDaMvCwj5s9r7k1ZOS73vSTrO8G3IaxJSQl8rEOyGYufZsNpC8kSlPFFpDX7k91xx6VTpF2N35CEtJyuVqNJep6QrnCsMIFM/s1600/DSC08126+-1.jpg" height="234" width="320" /></a><u><span style="font-size: large;">Ingredients: </span></u><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 12 oz bag organic cranberries</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 1/4 cup sugar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup 100% orange juice</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tblsp. grated orange peel </span></span><br />
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Directions:<br />
<span style="font-size: large;"><span style="font-size: small;">Combine
all ingredients into a medium saucepan. Mix until sugar is no longer
gritty. Bring to a full boil, and boil on medium low heat until berries
pop, around 5 minutes. Place mixture into a serving dish, such as
corning ware, and allow to cool. Place in refrigerator until ready to
serve. This sauce gets better the longer it is made ahead of time. I
usually try to make it a week before Thanksgiving.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"> </span> </span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;">==============================================================</span> </span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> <span style="font-size: x-large;"><span style="color: #b45f06;"><u> Dessert - </u></span><span style="color: #b45f06;"><u>Pumpkin Tart With Maple Cream</u></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKWoqmq5kIcieY5Ikm3S09n9mBsQ2QCjejzJGYOXP8Jcx4PYO0_ab01SC-naUX5cuxkTJPUPogqOXJFKFhVvdppg95-BMs0wUc-Zmm9nR1b8neovyxIL0-5PjuisOOK6TZpHNrSo_RQ0/s1600/DSC08165+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKWoqmq5kIcieY5Ikm3S09n9mBsQ2QCjejzJGYOXP8Jcx4PYO0_ab01SC-naUX5cuxkTJPUPogqOXJFKFhVvdppg95-BMs0wUc-Zmm9nR1b8neovyxIL0-5PjuisOOK6TZpHNrSo_RQ0/s1600/DSC08165+-1.jpg" height="426" width="640" /></a></div>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="font-size: x-large;"><span style="color: #b45f06;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><u><span style="color: #b45f06;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;">Ingredients:</span></span></span></span></u></span><br />
<span style="font-size: large;"><u><span style="color: #b45f06;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><br /></span></span></span></span></u></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1 1/4 cup all-purpose flour</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1 tablespoon granulated sugar</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/4 teaspoon salt</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/3 cup unsalted butter, cubed</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">3 to 4 tablespoons cold water</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1 can (15 ozs.) solid pack pumpkin</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">2 eggs</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/2 cup maple syrup</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/3 cup packed brown sugar</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/4 cup whipping cream</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1 teaspoon vanilla</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1 teaspoon ground cinnamon</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/2 teaspoon ginger</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1/8 teaspoon ground nutmeg</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Maple Cream (recipe at end)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><br /></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">Directions:</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">1.) Combine flour, granulated sugar and salt in medium bowl. Cut in butter with pastry cutter or </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> two knives until mixture resembles coarse crumbs. Stir in water with fork, 1 tablespoon at a </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> time, until dough holds together. Shape dough into a ball and wrap in plastic wrap. Refrigerate </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> 30 minutes.</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><br /></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">2.) Preheat oven to 400 degrees F. Roll out dough into a 12 inch circle on lightly floured surface </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> </span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">with lightly floured rolling pin.</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> (I use parchment paper, but you can use a linen napkin or pastry cloth.) </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> Place dough in 10 inch tart pan with removable bottom. Trim excess dough </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> from edge of pan. </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><br /></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">3.) Combine pumpkin, eggs, maple syrup, brown sugar, cream, vanilla, cinnamon, ginger and </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> nutmeg in large bowl; mix well. Pour into prepared tart pan. </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><br /></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;">4.) Bake 20 minutes. Reduce oven temperature to 350 degrees F. Bake 30-35 minutes or</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> until filling is set. Test with very thin sharp knife. If it comes out clean, filling is set. </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> Cool completely on wire rack. </span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> <span style="color: #b45f06;"><span style="font-size: x-large;"><u> Maple Cream </u></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> Beat 1/2 cup whipping cream in large, chilled bowl with electric mixer at high speed until soft peaks form. Add 1 1/2 tablespoons maple syrup; beat at lowest speed until just blended. Add 1/4 cup sour cream (I used light sour cream); beat until well blended. Cover with plastic wrap; refrigerate until chilled. Add dollops of cream on the pumpkin tart before serving. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"> ==================================================================</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"> <span style="color: black;"> It should be a loving and happy celebration, and we will set a place at the table for Melanie. She is away for now, waiting for the rest of us to join her. She always loved to travel and see new places. We know she is experiencing the best trip one can ever have in life, and she is now traveling with our mom and dad. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"> May your travels bring you delights and joys as you meet up with your own best peeps, whether they be friends, family, a soup kitchen, or a restaurant. Take this day to celebrate with those you love the most. Do us a favor. Enjoy the day totally with your family. Say no to shopping. There is plenty of time for that after this most sacred of family holidays. Nothing is more important than sharing a complete day with family and friends. You never know if they will be with you to share again next year.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"> Happy Thanksgiving!!!!!!!!! </span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="color: black;"> </span></span><span style="color: black;"> </span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: #b45f06;"><span style="font-size: x-large;"> </span></span></span></span> </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #b45f06;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span> </span> Melanie's favorites</span></span></span></span><br />
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<span style="font-size: large;"><span style="color: #b45f06;"><u>Roasted Butternut Squash with Sage and Cranberries</u></span></span></div>
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Serves 4 to 6</div>
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Ingredients:</div>
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1 medium butternut squash</div>
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4 tablespoons extra-virgin olive oil, divided</div>
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Fine sea salt and ground black pepper</div>
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2 medium onions</div>
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2 tablespoons chopped fresh sage</div>
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4 tablespoons dried cranberries or cherries</div>
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Method:</div>
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Preheat oven to 375°F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut</div>
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squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.</div>
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Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.</div>
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<span style="color: #b45f06;"><span style="font-size: large;"><u>Our Mom's Best Carrot Cake</u></span></span></div>
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1 ¾ cups cooking oil</div>
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¾ cups whole wheat flour</div>
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1 ¾ cups white flour</div>
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4 eggs</div>
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2 cups sugar</div>
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2 teaspoon baking soda</div>
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2 teaspoon baking powder</div>
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3 cups carrots, grated</div>
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1 cup pecans</div>
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Beat oil and sugar. Add eggs. Sift flours, baking soda and powder. Blend in with egg mixture. Fold in carrots and pecans. Place in 2 greased & floured loaf pans. Preheat oven to 350°</div>
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and bake for 1 hour. Makes 2 loaves. Great with cream cheese frosting (recipe below). Time to Prepare: 1 ½ hours.</div>
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Cream Cheese Frosting</div>
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1 8 oz package cream cheese</div>
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1 stick butter</div>
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1 16 oz box confectionery sugar</div>
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2 teaspoons vanilla</div>
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Blend all ingredients with an electric mixer to spreading consistency. Time to Prepare: 20 minutes.</div>
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<span style="font-size: large;"><span style="color: #b45f06;"><u>Scalloped Carrots Casserole</u></span></span></div>
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Ingredients</div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">12 medium carrots, sliced 1/4 inch thick (about 4 cups)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Medium onion, finely chopped</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 Cup butter, divided</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 Cup all - purpose flour</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon salt</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dash pepper</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Cups milk</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Cups shredded cheddar cheese (8 ounces)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 whole slices wheat bread, cut into small cubes</span></li>
</ul>
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<span style="-webkit-text-size-adjust: auto;">Directions</span></div>
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<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
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<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.</span></li>
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June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-53436230245130718462014-11-13T13:22:00.004-08:002014-11-13T15:18:44.193-08:00Cold Weather Comfort Cooking - Pumpkin Recipes and Crockpot Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8dBZuOtSnS38u4u4-btQrGaIHS9CGJ8yUebag0TN-R-3PF548l_0YrThHhpVeKlI6KTcrUbCUrBHTAmwhEp5qQkx4tR3QvfX3zhc1ivf9iRateocsXuwM6HjppMNITpP8B1VA0DO3X0/s1600/DSC08083+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8dBZuOtSnS38u4u4-btQrGaIHS9CGJ8yUebag0TN-R-3PF548l_0YrThHhpVeKlI6KTcrUbCUrBHTAmwhEp5qQkx4tR3QvfX3zhc1ivf9iRateocsXuwM6HjppMNITpP8B1VA0DO3X0/s640/DSC08083+-1.jpg" width="640" /> </a></div>
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It is that time of year in New England when cold temperatures move us inside to warm fires and delectable scents from the kitchen. Halloween is done, and you might ask what is to be done with those pumpkins you used for decorating. We never got around to carving our pumpkins, so they were still intact when I decided to use the seeds. Of course, you can cook the meat of the pumpkin, but that is not what I did today. Instead, I took off the top, and scooped out the seeds to roast and use in cooking and baking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2x_dqbG7JQtK1AsI13i5LJqEWwXeGyKarF2eMvVZsXWQgsRu3833fXon3Mm7glNmLEbws8K3IGcYHdLx9tzIHj7hNaCklT04C2cVrVITWcqcOicCt-z91x-VRcfuMUx5q1IyKb31N1M/s1600/DSC08078+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2x_dqbG7JQtK1AsI13i5LJqEWwXeGyKarF2eMvVZsXWQgsRu3833fXon3Mm7glNmLEbws8K3IGcYHdLx9tzIHj7hNaCklT04C2cVrVITWcqcOicCt-z91x-VRcfuMUx5q1IyKb31N1M/s320/DSC08078+-1.jpg" width="320" /></a></div>
I have done some interesting combinations while roasting the seeds. If I am using them in things like breads or muffins, I just roast the seeds in a little butter and shake a little cinnamon or honey on them. It will make them sweet, with a nice crunch.<br />
Other combinations I have done is olive oil, smoked paprika and garlic powder. I have also just used olive oil and salt. You can create any combination of herbs you like. I am still trying to perfect a nice honey mustard pumpkin seed but haven't succeeded in getting the nice hot flavor of mustard yet. Here is one recipe I found from Food.com, just to get you familiar with roasting your seeds. <br />
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<h2>
Ingredients:</h2>
<ul>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">cups</span></span>
<span class="name">
pumpkin seeds
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">teaspoons</span></span> melted <a href="http://www.food.com/library/butter-141">butter</a> (olive oil or vegetable oil work well) or <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">teaspoons</span></span>
<span class="name">
melted
oil
(olive oil or vegetable oil work well)
</span>
</span>
</span></li>
<li class="ingredient" itemprop="ingredients">
<span class="name">
<a href="http://www.food.com/library/salt-359">salt</a>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="name">
<a href="http://www.food.com/library/garlic-powder-501">garlic powder</a>
(optional)
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="name">
<a href="http://www.food.com/library/cayenne-pepper-320">cayenne pepper</a>
(optional)
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="name">
<a href="http://www.food.com/library/salt-359">seasoning salt</a>
(optional)
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="name">
cajun seasoning
(optional)
</span>
</li>
</ul>
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<h2>
Directions:</h2>
<span class="instructions" itemprop="recipeInstructions">
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<li><div class="num">
1</div>
<div class="txt">
Preheat oven to 300 degrees F.</div>
</li>
<li><div class="num">
2</div>
<div class="txt">
While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.</div>
</li>
<li><div class="num">
3</div>
<div class="txt">
Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.</div>
</li>
<li><div class="num">
4</div>
<div class="txt">
Spread pumpkin seeds in a single layer on baking sheet.</div>
</li>
<li><div class="num">
5</div>
<div class="txt">
Bake for about 45 minutes, stirring occasionally, until golden brown.</div>
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</div>
<div class="txt">
<br />
<br />
My next recipe uses the roasted sweet pumpkin seeds. This time around I did not roast the seeds first. They were used as a topping for a breakfast scone I made this morning. The seeds came out a little tough because I did not pre-roast them, but they added a nice crunch and flavor to this scone recipe. It is a labor intensive scone recipe, so give yourself a good 1 1/2 hours to make it. Of course, I had to scoop the seeds out of the pumpkin this morning, which made the time spent on the scones even more lengthy. </div>
<div class="txt">
</div>
<div class="txt">
<span style="color: orange;"><b> </b></span></div>
<div class="txt">
<span style="color: orange;"><b><span style="font-size: x-large;"> <u>Pumpkin Ginger Scones </u></span></b></span></div>
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<span style="color: orange;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEen3qfbRpOiZpMKVUmkB9qng8AAbl9hyAIGBXIkg_N0xtCRZ8AXvRtIo08iuxtsNw6NC8YFCo9PVklA4TuxFs0dpJv_hrZktpcyacy-0Cx6dUR_e_BIJv5rGKUf3mCjssjGKa1pvsRH0/s1600/DSC08119+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEen3qfbRpOiZpMKVUmkB9qng8AAbl9hyAIGBXIkg_N0xtCRZ8AXvRtIo08iuxtsNw6NC8YFCo9PVklA4TuxFs0dpJv_hrZktpcyacy-0Cx6dUR_e_BIJv5rGKUf3mCjssjGKa1pvsRH0/s400/DSC08119+-1.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Ingredients</span></b>:</div>
<div class="txt">
1/2 cup sugar, divided</div>
<div class="txt">
2 cups all purpose flour</div>
<div class="txt">
2 tsp. baking powder</div>
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1 tsp. cinnamon</div>
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1/2 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1/4 cup (1/2 stick) cold butter,</div>
<div class="txt">
cut into pieces</div>
<div class="txt">
1 egg</div>
<div class="txt">
1/2 cup solid-pack pumpkin</div>
<div class="txt">
1/4 cup sour cream</div>
<div class="txt">
1/2 tsp grated fresh ginger</div>
<div class="txt">
or</div>
<div class="txt">
2 tblsp. finely chopped </div>
<div class="txt">
crystallized ginger</div>
<div class="txt">
1 tblsp. butter melted. </div>
<div class="txt">
1 tblsp. maple sugar </div>
<div class="txt">
Pumpkin seeds for topping</div>
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1. Preheat oven to 425* F. </div>
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2. Reserve 1 tblsp. sugar. Here is where I made an adjustment. I did take away 1 tblsp white sugar, but put it back in the sugar bowl. Instead, I used 1 tblsp. maple sugar, and set it aside for later. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhd4HfmHLl0aybEAniqMoT35xnhyo-iezBLEwbfINCDC27hp2JmbLG_LkzyOXnPSFMy15ElN6XtXYuZ9cBcGg-89bwUQAWqqT00r-87NZAkYMu4HMheNfMqErHCeuUWJS2q01VXphKgo/s1600/DSC08088+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhd4HfmHLl0aybEAniqMoT35xnhyo-iezBLEwbfINCDC27hp2JmbLG_LkzyOXnPSFMy15ElN6XtXYuZ9cBcGg-89bwUQAWqqT00r-87NZAkYMu4HMheNfMqErHCeuUWJS2q01VXphKgo/s200/DSC08088+-1.jpg" width="200" /></a></div>
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3.) Combine remaining sugar, flour, </div>
<div class="txt">
baking powder, cinnamon, baking soda and salt </div>
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in large bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn1oy_XvMLL_GzskHIdSyedv8GxsBa-k568QUQL6-yJLIY6aagiM62MZcXiKJAEUphCYnXjDIVaD3D2aaREWgrgdP0BDx7pCB7LwU2sSnfA6w9Sbh-BfF-AFfsk8kyQ3ARvOExPw3n6I/s1600/DSC08091+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn1oy_XvMLL_GzskHIdSyedv8GxsBa-k568QUQL6-yJLIY6aagiM62MZcXiKJAEUphCYnXjDIVaD3D2aaREWgrgdP0BDx7pCB7LwU2sSnfA6w9Sbh-BfF-AFfsk8kyQ3ARvOExPw3n6I/s200/DSC08091+-1.jpg" width="200" /></a>Cut in cold butter with pastry </div>
<div class="txt">
blender or two knives </div>
<div class="txt">
until mixture</div>
<div class="txt">
resembles coarse crumbs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkDuTrkfe23rg9_AFEoihIKGVIszeSl_2L5akSDER8J2UzCeWahK_Pvp-3x7vot3YSttaekdPdKCeJsNHEM1hCHFawGermfdofyIGJeH1qyYFroa6XYFDeNk0kjJDss3slytvJb4AyJs/s1600/DSC08093+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkDuTrkfe23rg9_AFEoihIKGVIszeSl_2L5akSDER8J2UzCeWahK_Pvp-3x7vot3YSttaekdPdKCeJsNHEM1hCHFawGermfdofyIGJeH1qyYFroa6XYFDeNk0kjJDss3slytvJb4AyJs/s200/DSC08093+-1.jpg" width="200" /></a></div>
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3.) Beat egg in medium bowl. Add pumpkin, sour cream and ginger; beat until well blended.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMi1XwvCr28RbDFxmeSmDbCcD2UbwF1uv1-px23oOJowiX1_jF-R6Lb5rYKEAptZRszHHxdpqiEy-rGSaWhDbqlnSLCoBun4tCSldaIozM3Dt8kxbY8uF62Q8kZs0RwZeAXgoUDbahT-U/s1600/DSC08098+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMi1XwvCr28RbDFxmeSmDbCcD2UbwF1uv1-px23oOJowiX1_jF-R6Lb5rYKEAptZRszHHxdpqiEy-rGSaWhDbqlnSLCoBun4tCSldaIozM3Dt8kxbY8uF62Q8kZs0RwZeAXgoUDbahT-U/s200/DSC08098+-1.jpg" width="200" /></a></div>
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4.) Add to flour mixture; stir until mixture forms soft dough that leaves side of bowl. Do not loose heart. It takes time to get it about the consistency of cookie dough. I had to press the spoon into the mixture to get it to finally mix. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83ALrgcrlWmeAxjq3BbfnZyGU9oDInfY7AzS038QZhG59TNJFAUkI956zrqSKD_wKgw7TDuKnjTCz-s6liMrPGlx_Xf4WlfmwY0Xe7ItJC6Dvx6JVl8TfFNNB-V5GMD1HbsJdxpxMEZw/s1600/DSC08102+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83ALrgcrlWmeAxjq3BbfnZyGU9oDInfY7AzS038QZhG59TNJFAUkI956zrqSKD_wKgw7TDuKnjTCz-s6liMrPGlx_Xf4WlfmwY0Xe7ItJC6Dvx6JVl8TfFNNB-V5GMD1HbsJdxpxMEZw/s320/DSC08102+-1.jpg" width="320" /></a></div>
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5.) Turn out dough onto well floured surface. <u><span style="color: red;">Knead ten times.</span></u> Roll out dough into a 9" x 6" rectangle with floured rolling pin. </div>
<div class="txt">
I used Smart Balance instead of butter, so my dough was sticky. I dusted quite a bit on top of the dough before rolling out. I also used parchment paper as my surface. It is cleaner and easier to move your dough around as you roll it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrrKn1DcQkYBqIStVMxBUGAEtbN0utHBQX8Nn0zeFgKplhXSiw3R2gn9vJSi5Sa8QMK7AVS-KUZwSoyu3HE8ATtUG3b0FkW2Vdsv3JVAeJh13DrbH-oCskdLKtNbecIZi1-tBoU8t2Xc/s1600/DSC08103+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrrKn1DcQkYBqIStVMxBUGAEtbN0utHBQX8Nn0zeFgKplhXSiw3R2gn9vJSi5Sa8QMK7AVS-KUZwSoyu3HE8ATtUG3b0FkW2Vdsv3JVAeJh13DrbH-oCskdLKtNbecIZi1-tBoU8t2Xc/s200/DSC08103+-1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2O3MfEb356GZogifljXVCicApClDiHTVVSvkUjIQLrlthCyBEadMLq6C98dNPgD3hsAnskUrRE1ygg5El18Hfxe6Smtz-UVPmXKr51KfXQoE6xGAelVjKDr3TKI3BrsgW9-4xQncO86M/s1600/DSC08104+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2O3MfEb356GZogifljXVCicApClDiHTVVSvkUjIQLrlthCyBEadMLq6C98dNPgD3hsAnskUrRE1ygg5El18Hfxe6Smtz-UVPmXKr51KfXQoE6xGAelVjKDr3TKI3BrsgW9-4xQncO86M/s200/DSC08104+-1.jpg" width="200" /></a>6.) Cut into six 3-inch squares. Cut each square diagonally in half, making 12 triangles. </div>
<div class="txt">
Place 2 inches apart on parchment lined </div>
<div class="txt">
baking sheet. </div>
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</div>
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7.) Press about 6-8 pumpkin seeds into each triangle. Brush tops with melted butter. I dripped Smart Balance on the tops so I wouldn't remove the pumpkin seeds. After you have buttered the scones, sprinkle reserved 1 tblsp. maple sugar on top. </div>
<div class="txt">
<br /></div>
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8.) Bake 10-12 minutes or until golden brown. Cool on wire rack 10 minutes. Serve warm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovfgGMNtNyrKl-TGhbJ7zCAEnxGSYa_i-9OARxPjOKnyy3UkfENc6gN59nRwAscZ_BBQMAuGAVaP7PIpiCN-J9cLxFNXCgRAfTuMdjqaVRlxGYHzDa2dDxunscQFRN_At3fDoLEa_uDE/s1600/DSC08111+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovfgGMNtNyrKl-TGhbJ7zCAEnxGSYa_i-9OARxPjOKnyy3UkfENc6gN59nRwAscZ_BBQMAuGAVaP7PIpiCN-J9cLxFNXCgRAfTuMdjqaVRlxGYHzDa2dDxunscQFRN_At3fDoLEa_uDE/s400/DSC08111+-1.jpg" width="400" /></a><br />
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To finish out my busy day of cooking, I decided to make a pot roast using the crock pot. Crock pots are an ideal way to give your family a hearty meal after their day of school, work or play on a cold day. It is also relatively simple to place your vegetables and meats into the pot before you go to work. </div>
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The many recipes you can find for slow cooking is mind-boggling. There are many savory dishes that use ingredients like beer, wine, broths, and ready made soups. The recipe I decided on today is similar to Yankee Pot Roast, with a few changes.</div>
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<span style="color: #38761d;"><b><u><span style="font-size: x-large;">Easy Pot Roast and Veggies</span></u></b></span></div>
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<b><span style="font-size: large;">Ingredients</span></b>: </div>
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3 to 4 lb. chuck roast</div>
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4 medium potatoes</div>
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4 medium carrots, sliced, or 1 lb. baby carrots. </div>
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2 celery ribs, thinly sliced (optional)</div>
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or </div>
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1/2 cup celery leaves with thin stems from celery top.</div>
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1 - oz. envelope dry onion soup mix</div>
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2 cups water</div>
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1/4 cup Merlot cooking wine</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigH-rrxQm6nOjLAqrHDxfK5w1zNP7kaGE92KgI-K_aVS-UxHX_sCoUAj2qTd21V98boXxI7GUQv_sTg7D1cgczsKcyYqe5rL_rbYyvI50kaCGXclgD4mR1XPz-t0mqM_92LzQX-1ViviE/s1600/DSC08061+-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigH-rrxQm6nOjLAqrHDxfK5w1zNP7kaGE92KgI-K_aVS-UxHX_sCoUAj2qTd21V98boXxI7GUQv_sTg7D1cgczsKcyYqe5rL_rbYyvI50kaCGXclgD4mR1XPz-t0mqM_92LzQX-1ViviE/s320/DSC08061+-1.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GIm1_BfBrKgZCYZfB8k25GiIMMFmZDb_1bLG9JkbZO94J2i0khk9vjv_IQJQgNNOIy17P4KLBY2duLaslfWK78hfo7QJevqxvKxc2XnWyAOP_g7u_PRypAKk-2aEzquwdDts6elm_AE/s1600/DSC08065+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GIm1_BfBrKgZCYZfB8k25GiIMMFmZDb_1bLG9JkbZO94J2i0khk9vjv_IQJQgNNOIy17P4KLBY2duLaslfWK78hfo7QJevqxvKxc2XnWyAOP_g7u_PRypAKk-2aEzquwdDts6elm_AE/s320/DSC08065+-1.jpg" style="cursor: move;" width="320" /></a> When choosing celery, I find I prefer using the leafy tops and sweet thin stems over the actual celery. For me the celery flavor is unpleasant when using the celery ribs. The leaves and stems give a more savory flavor, not so overpowering. I must look strange as I peek into the bagged celery, looking for the leafiest, but it is a trick I stumbled upon when I was short on celery, so I added the leaves. I have been using them for roasts and stews ever since.
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1.) Place roast in crock pot. Sprinkle the dry onion soup mix all over the roast and press in to the meat. <br />
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2.) Place potatoes, carrots and celery in slow cooker.<br />
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3.) Add water and wine. </div>
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4.) Cover and cook on low for 6 to 8 hours.</div>
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5.) To add more flavor to the gravy after meat is cooked, add a packet of G.Washington Beef Gravy and Seasoning. </div>
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We topped off todays meal with a pumpkin pie made from One Pie Pumpkin. I used a Pillsbury ready made pie crust. Here is the recipe from the back of the can.</div>
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<tr><td width="100%"><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;"><span style="color: #336699;"><b>One-Pie New England Pumpkin Pie Recipe</b></span></span></u></td>
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<td><a href="mailto:?body=I%20found%20a%20great%20recipe%20I%20thought%20you%20would%20like.%20Check%20out%20-%20http://www.newenglandrecipes.com/desserts/dessertsauces/applecrisp01.shtml%20-%20for%20a%20great%20recipe%20for%20New%20England%20Apple%20Crisp.">
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<td align="left" valign="top" width="196"><b><u><span style="color: #003366;">Ingredients</span></u></b> <br />
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<li><b><span style="color: #003366; font-size: x-small;">1 can ONE-PIE Pumpkin</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1 tbsp. Cornstarch</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1/2 tsp. Cinnamon</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1/2 tsp. Ginger</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1/2 tsp. Nutmeg</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1/2 tsp. Salt (Scant)</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1/2 tbsp. Butter (Melted)</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1 1/2 cups Milk or 1-12 oz. can Evaporated Milk</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1 cup Sugar</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">1/8 cup Moasses</span></b>
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<li><b><span style="color: #003366; font-size: x-small;">2 Eggs (beaten)</span></b>
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<u><b><span style="color: #003366;">Directions</span></b></u><br />
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<span style="color: #003366; font-size: x-small;">Sift Sugar, Cornstarch,
Salt, Cinnamon, Ginger, & Nutmeg together. Mix this with contents of
one can ONE-PIE Pumpkin. Add Eggs, beaten, Melted Butter, Molasses,
& Milk. Add a dash of Lemon Juice (if desired). Line a 9-inch pie
plate, pour in contents. Preheat oven & bake at 450 for 15 minutes.
Then reduce temp. to 350 & continue to bake for 50 minutes.</span></div>
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<b><span style="color: #660000; font-size: x-small;">*For best results use fresh
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<b><span style="color: #660000; font-size: x-small;"> <span style="font-family: inherit;"> </span></span></b><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #660000;"><span style="color: black;">Whew, that was a busy day of cooking. Well I am ready to settle down into a nice warm bath, relax, and get ready for my work day tomorrow. Enjoy this cold weather that is settling in by making your inner home warm and inviting. </span></span></span><b><span style="color: #660000; font-size: x-small;"><br /></span></b></span></div>
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June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-77368237109152733682014-10-09T14:00:00.000-07:002014-10-09T23:49:28.384-07:00Apple Harvest Time<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd4JkVRxgjJaFLes3ObHm78nRakATHswilMvzzU_09XLuhPB64VVGA2WfIfsAtTfFVuDhT0kUJ-oByr4x0BGYDMCINhrnXdcONlzMDETP42gzXZaZLI5IA_DNTP0gsmR4vSY_PtHQLpM/s1600/DSC07914+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd4JkVRxgjJaFLes3ObHm78nRakATHswilMvzzU_09XLuhPB64VVGA2WfIfsAtTfFVuDhT0kUJ-oByr4x0BGYDMCINhrnXdcONlzMDETP42gzXZaZLI5IA_DNTP0gsmR4vSY_PtHQLpM/s1600/DSC07914+-1.jpg" height="265" width="400"></a></div>
It is the height of apple season in New England. The orchards are showing a great variety right now. Nearly any apple you could want you can get for the next week or so. Columbus Day is usually the peak of apple picking time simply because of the many kinds you can get.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XhmJSKwdrZn1JRTFDqo0pAmOLzYorotWlUgydB89XoY2GElAa_vPUGNM4iWtLNzhUv6m-W3duIIf3gA29stxICD0jDMA-9OQW1rCGSdyhC9qZ_2ZqNI-k5aFv1ITaFASI63ZexMjt4U/s1600/0002951764070_500X500.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XhmJSKwdrZn1JRTFDqo0pAmOLzYorotWlUgydB89XoY2GElAa_vPUGNM4iWtLNzhUv6m-W3duIIf3gA29stxICD0jDMA-9OQW1rCGSdyhC9qZ_2ZqNI-k5aFv1ITaFASI63ZexMjt4U/s1600/0002951764070_500X500.jpg" height="200" width="200"></a> <br>
In Tolland, CT., I have already visited our local orchard four times. I have been making everything from applesauce to fruit leather. This year I purchased a dehydrator from Nesco,<br>
and it has been used quite a bit already. It is so new that it takes about half the time to dehydrate as what is recommended.<br>
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So far I have dehydrated oregano, cranberries, and of course apples. The apple slices have become one of my favorite snacks to grab. This morning I had a wonderful fruity oatmeal for breakfast. It was a great way to start my busy day, which included baking two apple pies, then going apple picking at Wrights Orchard on South River Road.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGyHCoP_2YOPzYSQ2zkZRJVVG_ONC7Qo7O71CzZnyeeWJWU3l7IQISd7JmeDa9qImhxGEmDN2MvcNiN2K5aauP_-RVTb2I2Z2o9RUqXDeEgu16Wn3Naidj_KbUuibzEW72x9piDd3YXM/s1600/DSC07917+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGyHCoP_2YOPzYSQ2zkZRJVVG_ONC7Qo7O71CzZnyeeWJWU3l7IQISd7JmeDa9qImhxGEmDN2MvcNiN2K5aauP_-RVTb2I2Z2o9RUqXDeEgu16Wn3Naidj_KbUuibzEW72x9piDd3YXM/s1600/DSC07917+-1.jpg" height="128" width="200"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgj85zNnmehBJNrUhYKqitvFZj-62apqcTxJNIKdOE4NkB2ckHlcr2cd9XQ3rAIweH4U1wyBkUceMe45KI6gmIVPExNEMLoe6FFaPgtXKWnGVCqcGmnDJOyRsED5RvdGeCY-QbzBt7X4/s1600/DSC07915+-1.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/AVvXsEgjgj85zNnmehBJNrUhYKqitvFZj-62apqcTxJNIKdOE4NkB2ckHlcr2cd9XQ3rAIweH4U1wyBkUceMe45KI6gmIVPExNEMLoe6FFaPgtXKWnGVCqcGmnDJOyRsED5RvdGeCY-QbzBt7X4/s1600/DSC07915+-1.jpg" height="128" width="200"></a><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9q7p_iyokc0G8gP8NNpPPPnE8iPOFw0Dqav5PVDwmVVIJpzJfFIVbfxYTRQIdgQiDP6eC7jJ_bTfYUh7AIWbFnmLsQuR3argQPYryUmnlId1qQC2LGFhxwWcuepfenTGKnSFBaIp4x4/s1600/DSC07934+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9q7p_iyokc0G8gP8NNpPPPnE8iPOFw0Dqav5PVDwmVVIJpzJfFIVbfxYTRQIdgQiDP6eC7jJ_bTfYUh7AIWbFnmLsQuR3argQPYryUmnlId1qQC2LGFhxwWcuepfenTGKnSFBaIp4x4/s1600/DSC07934+-1.jpg" height="140" width="200"></a></div>
This year I am going to try baking pies and freezing them. My sister used to do this every year with my brother, but I figured why bother. Apples are plentiful any time of year and it is easy enough to bake a pie fresh. That is so, but it does make it very easy to grab a pie when a party is going on, and warming it rather than having to make it fresh.<br>
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My favorite apples for pies always seem to end up being Cortlands. I do not limit my creations to just one kind of apple, however. Today's pies were made with Cortland, Empire, and Mutsu apples. These varieties are more tart than say Macintosh or the favorite eating apple called Delicious. The apples are also more firm and hold up to baking better. <br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA6cx9otXGhbUJmDQZmNQKKhztHYcNoEokzkKIguYsX9E30rvtJlxwwkYla_dMWltVRFg6bKy9VmnSuVoapfmSiBfHszKQDqpVKGvCm7WIcFdV-tla33YWq66u8kVdaSDn4IPv1yTzYs/s1600/DSC07918+-1.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/AVvXsEhoA6cx9otXGhbUJmDQZmNQKKhztHYcNoEokzkKIguYsX9E30rvtJlxwwkYla_dMWltVRFg6bKy9VmnSuVoapfmSiBfHszKQDqpVKGvCm7WIcFdV-tla33YWq66u8kVdaSDn4IPv1yTzYs/s1600/DSC07918+-1.jpg" height="133" width="200"></a>One of the biggest complaints regarding apples is how they disappear in baking. The apples do shrink substantially as they bake down, and as the pie cools, alas, the filling seems to shrink even more. With a harder apple such as Cortland or Empire, the shrinking of your filling isn't as dramatic. The best tip I can give regarding apple pie, is fill that pie up so that the apples are mounded as much as 1-2 inches above the rim of the pie<br>
plate. <br>
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I will admit it, I use store bought crusts more often than homemade. However, they do seem too small for even a regular Pyrex pie plate. So here is another trick. Roll out the premade crust a little larger with a rolling pin. Don't be afraid to do this. The crust usually does not rip. Just fold it in half after you roll it, then slip it over your pie plate and unfold. Gently push the crust into the pie plate so that it is touching the sides, and then you can fill with the apples. <br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gpL6L0R6n4Az7sXNPyZOVwFoVOBNihnrZ1XpyH2o59yw96D6nRns6hNrWLjx8CEatCtUZ-vPvEeU1f6OAQOpSJ9GBRSfFM7Dl0TRuywkHZw9qBVR3F4p-82DJpfJnVjY-0I1sfN8Rkk/s1600/4099687474_b6ef6801b6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gpL6L0R6n4Az7sXNPyZOVwFoVOBNihnrZ1XpyH2o59yw96D6nRns6hNrWLjx8CEatCtUZ-vPvEeU1f6OAQOpSJ9GBRSfFM7Dl0TRuywkHZw9qBVR3F4p-82DJpfJnVjY-0I1sfN8Rkk/s1600/4099687474_b6ef6801b6.jpg" height="133" width="200"></a></div>
When my mammoth pie making happens on Sunday for the freezer, I will be using a new recipe for crust that uses lard and vinegar. I have not used the recipe yet, but I will include it today. It was my co-worker Lynn that clued me in to using vinegar in pie crust. It makes the crust not only have a nice<br>
bite to it, but it also makes it flakier. Lard tends to create a weighty crust, but with the vinegar it seems to lighten it up a little. <br>
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Let's get going with the recipes, now. I will start with the delicious oatmeal I had, then you can see all the other creations I have been making in this bumper year for apples.<br>
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<u><span style="color: blue;"><span style="font-size: large;">Fruity Breakfast Oatmeal</span></span></u><span style="color: blue;"><span style="font-size: large;"> </span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Ingredients:</span></span></span></span><br>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/2 cup Bob's Red Mill Extra Thick Cut Rolled Oats</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 cup water </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/8 cup dried cranberries</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/8 cup dried apple slices</span></span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><font size="2">1 Tblsp pomegranate seeds</font></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">handful of sliced almonds</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 tsp.maple syrup </span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">To dehydrate the cranberries, I first placed them in boiling water for about a minute, then I dipped them into ice water. After drying them on paper towels, I lay a piece of wax paper onto one of my dehydrater trays, then lay the cranberries in a single layer on the wax paper and ran the dehydrater for about 7 hours at 135 degrees fahrenheit. You can also make it easy on yourself and just buy craisins, though they are made with sugar. Most dried cranberries are made with sugar, so in order to just get unsweetened cranberries I have to dehydrate them myself. </span></span></span></span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbW6tutatkT7fknsv7UqYl8Oc8BV_Puhqc8phXHDAvu8m53uOdU22MORlv5P938v-hDtXop2lU7k6bNNXqtpoSiirvzvws1CUAuM9kPxmG0cbgtQll-Cf-mrSOuGVz0oGx8RbNlAR0as/s1600/DSC07903+-1.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/AVvXsEgRbW6tutatkT7fknsv7UqYl8Oc8BV_Puhqc8phXHDAvu8m53uOdU22MORlv5P938v-hDtXop2lU7k6bNNXqtpoSiirvzvws1CUAuM9kPxmG0cbgtQll-Cf-mrSOuGVz0oGx8RbNlAR0as/s1600/DSC07903+-1.jpg" height="320" width="213"></a><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">To dehydrate the apples, I wash and scrub the apples, then cut in half. I then slice them about 1/4 inch thick, and remove the seeds from the slices that have them. I don't peel or core the apple first. Instead I simply cut that part out to create my apple "smile" slice. I then place the slices onto the dehydrating trays in a single layer and then dehydrate at 140 degrees fahrenheit for about 5-6 hours. </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Once cool I place them into mason jars. This way, if I see condensation forming inside the jar, I will dehydrate the slices a little longer. </span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">I leave the peels on the apples because they offer trace minerals and elements that the apple meat doesn't have. You can buy dried apples, but rarely will you find them with the peel still intact. So that is why I dehydrate my own. </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">To make the oatmeal, using a saucepan put in your oats, then add water. Take your dry slices of apples and break them into small pieces, then put into the oat mixture. Simmer until the water is gone, or until it is the consistancy you like, such as more liquidy or more dry. I find that cooking the oatmeal for about 7 minutes is fine. The apples will absorb some of the water, so you may want to add a little more to make sure the oatmeal can absorb enough. </span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Add your cranberries, your pomegranate seeds your almonds, and your maple syrup. If you like it sweeter, than add another tsp of syrup. I like it less sweet so I might only add 1 tsp. </span></span></span></span><br>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">================================================================== </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> <span style="color: blue;"> <u><span style="font-size: large;"> Simple Applesauce For Fruit Leather</span></u><span style="font-size: large;"> </span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"> <span style="color: black;"><span style="font-size: small;">Ingredients:</span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> 6-8 pounds of mixed apples (Sweet ones are best such as Gala, Macintosh, Delicious, </span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> Honey crisp, and Mutsu)</span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 cup of water </span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Yep, that's it. Core your apples but do not peel. Place them in your largest stockpot, and add just enough water to cover the bottom of the pot. Do not overfill your stockpot. I usually fill the pot perhaps 2/3's full. Heat to boiling, and stir frequently making sure you get down to the bottom and scrape well. If you don't the sauce will burn but you can still use the top part of the sauce if it does burn. Usually about 30 minutes is all you need. When the apples are soft, remove from heat and place them in small batches into a blender or food processor. </span></span></span></span></span></span></span></span><br>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">{Don't have either? Then you will have to do it the hard way. Mash them and push through a sieve. That takes a long time and lots of elbow grease. Invest in the blender or food processor, or even a sauce maker. It will save you hours of work and save your back from extreme pain and your elbow and wrist from carpel tunnel.)</span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">I use a food processor and put it on puree. I blend the apples until they are smooth and form a nice applesauce. The peels will just blend in and add to the nutrition of your applesauce.</span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Place in sterilized mason jars, seal with metal caps and process in a hot water bath for about 30 minutes for pints and quarts, 25 minutes for 1/2 pints. </span></span></span></span></span></span></span></span><br>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVTz1tqHigWeP-rCEUE8qtZeX5txYvNjbrC4ksEABEFQjHwGsWIxXivRn8il5e9xN5bNHZgFjXlIq7B8NEQTef17yHX5tEDh2KAy9BN6prXR8dWBNQ2HCe-p-8zoINFZyV7j5CX1cGjc/s1600/DSC07910+-1.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/AVvXsEgsVTz1tqHigWeP-rCEUE8qtZeX5txYvNjbrC4ksEABEFQjHwGsWIxXivRn8il5e9xN5bNHZgFjXlIq7B8NEQTef17yHX5tEDh2KAy9BN6prXR8dWBNQ2HCe-p-8zoINFZyV7j5CX1cGjc/s1600/DSC07910+-1.jpg" height="213" width="320"></a></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">To make the fruit leather, my dehydrator came with a fruit leather insert. It is shiny and has sides to it. I have been told to spray the insert with cooking spray, but so far haven't done so. The thought of eating fruit leather with Pam spray on it seems very unappetizing.</span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Use one pint of applesauce per each fruit insert. Level the applesauce to about 1/4 inch, trying to make it as even as possible. Place in deydrator and run for about 8 hours. The fruit leather will look like bacon when it is done. Cut into strips and peel off the insert. If you have some applesauce that hasn't dried thoroughly, just scrape it off the finished leather. It probably means you didn't level the applesauce well when placing in the dehydrator. It is okay, better luck next time, and there will be a next time. Place your pieces into a mason jar for storage. You will find that you can never have enough mason jars. They come in handy for everything, including leftovers. </span></span></span></span></span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">You can add any spices you want before dehydrating the applesauce, such as cinnamon, nutmeg, allspice, or cloves. You can even combine your applesauce with pear sauce or other fruits to create your own unique fruit leather. </span></span></span></span></span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">===================================================================== </span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> <span style="color: blue;"><u><span style="font-size: large;">Lard Crust With Vinegar</span></u></span></span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">This recipe came from the Food Network. I have not tried the recipe yet, but will know by Sunday if it works. I have had very little success with making my own crust. Blame it on humidity, or too much sun, or not enough sun, or just ineptitude, but when it comes to rolling out the crust, it always tears or doesn't stay together. </span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Some tips that I have been told in the past are make sure you chill the crust before working it. Don't use a lot of flour to roll out. Use parchment paper or wax paper to keep your crust from sticking to your counter. This blog entry will be updated with photos of the technique my brother Craig uses. He makes great crust, so I will learn along with my readers how to successfully roll out pie crust.</span></span></span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span></span></span></span></span>
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<ul>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">cups</span></span>
<span class="name">
<a href="http://www.food.com/library/flour-64">flour</a>
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span>
<span class="name">
lard, cold
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name">
</span>
</span>
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span>
<span class="name">
<a href="http://www.food.com/library/vinegar-680">vinegar</a>
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/3</span> <span class="type">cup</span></span>
<span class="name">
<a href="http://www.food.com/library/milk-360">milk</a>
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">pinch</span></span>
<span class="name">
<a href="http://www.food.com/library/salt-359">salt</a>
</span>
</span>
</li>
</ul>
<h2>
Directions:</h2>
<span class="instructions" itemprop="recipeInstructions">
</span><br>
<span class="instructions" itemprop="recipeInstructions">
</span>
<li><div class="num">
<span class="instructions" itemprop="recipeInstructions">1</span></div>
<span class="instructions" itemprop="recipeInstructions">
<div class="txt">
Cut lard into the flour.</div>
</span></li>
<span class="instructions" itemprop="recipeInstructions">
<li><div class="num">
2</div>
<div class="txt">
Add the last three ingredients, mix and form into ball.</div>
</li>
<li><div class="num">
3</div>
<div class="txt">
Divide into thirds.</div>
</li>
<li><div class="num">
4</div>
<div class="txt">
Chill.</div>
</li>
<li><div class="num">
5</div>
<div class="txt">
This will be sticky until you chill it.</div>
</li>
<li><div class="num">
6</div>
<div class="txt">
Keep unused portion in refrigerator until needed.</div>
</li>
<li><div class="num">
7</div>
<div class="txt">
Roll each out into a 9" piecrust.</div>
</li>
<li><div class="num">
8</div>
<div class="txt">
If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.</div>
</li>
<li><div class="num">
9</div>
<div class="txt">
If you are making a double crust pie follow directions from the can of fruit.</div>
</li>
<li><div class="num">
10</div>
<div class="txt">
As you bake your pie, you may want to add foil around the edges so they don't brown to quickly<br>
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<br>
<span style="color: blue;"><u><span style="font-size: large;">Grandma Ople's Apple Pie </span></u></span></div>
</li>
</span><br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHQFCfStn6vL-PkILDso4CfMaUacY2ImgMi4YsdxpmvgiRrEGnJXBSoH2FnY_oMkhJ6bPnMl8kukcRCYcy1YoxAM98Kju44tnjM0uD5WV8lW-hxhK2Ymj4CXqfvDaDL0Mv-3hMbkLH1E/s1600/DSC07902+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHQFCfStn6vL-PkILDso4CfMaUacY2ImgMi4YsdxpmvgiRrEGnJXBSoH2FnY_oMkhJ6bPnMl8kukcRCYcy1YoxAM98Kju44tnjM0uD5WV8lW-hxhK2Ymj4CXqfvDaDL0Mv-3hMbkLH1E/s1600/DSC07902+-1.jpg" height="266" width="400"></a></div>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> This recipe came from All Recipes. I made this pie today using a Big Y store bought pie crust. It came out amazingly. Surprisingly, the pie was not that sweet. I expected my teeth to fall out when I read the recipe. I used a mixture of cortland, empire and mutsu apples. I will share the recipe as it appears, then I will add what I think I will do next time to add my own touches. Here is the recipe. </span></span></span></span></span></span></span></span><br>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">
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<h3>
Ingredients <a class="linkRequiresSupportingMembership linkRequirementNextStepIsSamePage featureHintCustomRecipe" href="http://allrecipes.com/My/RecipeBox/CustomRecipes/AddEdit.aspx?recipeID=12377&new=1&p34=Edit%20Recipe&origin=detail" id="lnkCustomVersion"> </a></h3>
<div class="servings">
<span class="emph-text">Original recipe makes <span id="lblYield" itemprop="recipeYield">1 - 9 inch pie</span></span>
</div>
<ul class="ingredient-wrap" tabindex="-1">
<li data-grams="388" data-ingredientid="2377" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl01$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 recipe</span>
<span class="ingredient-name" id="lblIngName">pastry for a 9 inch double crust pie</span>
</div>
</label>
</li>
<li data-grams="113.5" data-ingredientid="16339" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl02$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">unsalted butter</span>
</div>
</label>
</li>
<li data-grams="23.4375" data-ingredientid="1684" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl03$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">3 tablespoons</span>
<span class="ingredient-name" id="lblIngName">all-purpose flour</span>
</div>
</label>
</li>
<li data-grams="100" data-ingredientid="1526" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl04$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">white sugar</span>
</div>
</label>
</li>
</ul>
<ul class="ingredient-wrap secondColumn" tabindex="-1">
<li data-grams="110" data-ingredientid="1525" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl01$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">packed brown sugar</span>
</div>
</label>
</li>
<li data-grams="59.25" data-ingredientid="2496" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl02$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 cup</span>
<span class="ingredient-name" id="lblIngName">water</span>
</div>
</label>
</li>
<li data-grams="1104" data-ingredientid="4978" data-role="recipe-ingredient" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl03$cbxIngredient" type="checkbox"></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">8</span>
<span class="ingredient-name" id="lblIngName">Granny Smith apples - peeled, cored and sliced</span>
</div>
</label>
</li>
</ul>
</div>
</div>
<div class="right-aside preptime" id="divRecipeTimesContainer">
<ul id="ulReadyTime" tabindex="-1">
<li id="liPrep">
PREP<br>
<span id="prepMinsSpan"><i>30</i> mins</span>
<time datetime="PT30M" id="timePrep" itemprop="prepTime"></time>
</li>
<li id="liCook">
COOK<br>
<span id="cookHoursSpan"><i>1</i> hr</span>
<time datetime="PT1H" id="timeCook" itemprop="cookTime"></time>
</li>
<li class="no-border" id="liTotal">
READY IN<br>
<span id="totalHoursSpan"><i class="emp-orange">1</i> hr</span>
<span id="totalMinsSpan"><i class="emp-orange">30</i> mins</span>
<time datetime="PT1H30M" id="timeTotal" itemprop="totalTime"></time>
</li>
</ul>
</div>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Melt butter
in a sauce pan. Stir in flour to form a paste. Add white sugar, brown
sugar and water; bring to a boil. Reduce temperature, and simmer 5
minutes.</span></li>
<li><span class="plaincharacterwrap break">Meanwhile,
place the bottom crust in your pan. Fill with apples, mounded slightly.
Cover with a lattice work crust. Gently pour the sugar and butter liquid
over the crust. Pour slowly so that it does not run off.</span></li>
<li><span class="plaincharacterwrap break">Bake 15
minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350
degrees F (175 degrees C), and continue baking for 35 to 45 minutes </span></li>
</ol>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="color: blue;"><span style="font-size: large;"> </span></span></span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> <span style="font-size: large;">Now for my changes </span></span></span></span></span><br>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbbqnGor2u1tisSCla6FF4l0miVS_UqxvpD-mwipP6jSdF5PieW3LF3kwcG9UB19Ds5K7rlTERa9xu1iPMZhGfUm31FGziv_fot4C3yWVGfegWBInYgqeJDRXJU7pFzHHHpl5Q4XP2F8/s1600/DSC07898+-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbbqnGor2u1tisSCla6FF4l0miVS_UqxvpD-mwipP6jSdF5PieW3LF3kwcG9UB19Ds5K7rlTERa9xu1iPMZhGfUm31FGziv_fot4C3yWVGfegWBInYgqeJDRXJU7pFzHHHpl5Q4XP2F8/s1600/DSC07898+-1.jpg" height="213" width="320"></a></span></span></span></span></span></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: large;"><br></span></span></span></span></span>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Substitute Smart Balance buttery spread for butter.</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 tsp. Ceylon True cinnamon</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/2 tsp. nutmeg</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">substitute 1/8 cup apple cider and 1/8 cup water for the water (I may use only apple cider just to see how it comes out.)</span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">6-8 mixed apples such as Cortland and Empire, peeled, cored and sliced.</span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">=====================================================================</span></span></span></span><br>
<br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Well, happy picking and baking. </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><br>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br></span></span></span></span>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span> </span></span><br>
<br></div>
June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com2tag:blogger.com,1999:blog-3451486877517342813.post-74972683979920069752014-08-26T02:49:00.001-07:002014-08-26T02:49:47.647-07:0010 Awesome Ways to Preserve the WHOLE Peach | Ready Nutrition<a href="http://readynutrition.com/resources/27218_24082014/">10 Awesome Ways to Preserve the WHOLE Peach | Ready Nutrition</a>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-70736563118351009842014-08-21T06:20:00.001-07:002014-08-21T06:27:06.512-07:00Puff Pastry from Martha's Blog<h3 class="post-title entry-title" itemprop="name" style="margin: 0.25em 0px 0px; padding: 0px 0px 4px; font-weight: normal;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Quick and Easy Puff Pastry Danish</span></h3><div><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Here is a recipe from The Yankee Pastry Chef blog. These little danish are similar to the kind you can buy at Panera Bread. I intend to use some of my peach jelly to make these scrumptious looking danish. The link to the blog is </span><span style="-webkit-text-size-adjust: auto;">http://yankeepastrychef.blogspot.com. There are a lot of good recipes on this blog. </span></div><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-8364306849404833987" itemprop="description articleBody" style="margin: 0px 0px 0.75em;"><div style="border: medium none;"></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div style="border: medium none;"><div style="border: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqfpILo7wLEebaVxeO-OSd25wCd3DeVi2oETmcMH_YyDg2FfNdmcm4KEuxiv1pW-yqn0u8UvLs9DidZCPZsGqmpQwXS_tJ6h2IS4t_t37X7h8FOw-sfRPw_V072gKXoNtTHwI2t1QtmUQ/s1600/BLOG+PICS+007.JPG" style="text-decoration: none; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465306214808352626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqfpILo7wLEebaVxeO-OSd25wCd3DeVi2oETmcMH_YyDg2FfNdmcm4KEuxiv1pW-yqn0u8UvLs9DidZCPZsGqmpQwXS_tJ6h2IS4t_t37X7h8FOw-sfRPw_V072gKXoNtTHwI2t1QtmUQ/s320/BLOG+PICS+007.JPG" style="border: 1px solid rgb(204, 204, 204); padding: 4px; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;"></font></a></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Quick and Easy Puff Pastry Danish are made with frozen sheets of puff pastry. Puff pastry made from scratch is the ultimate in puff pastry but for a quick and easy jam and cheese danish these look and taste great. I've made three shapes for you, the pinwheel, the envelop, and the diamond. They are filled with a cream cheese filling and jam, then brushed with an apricot glaze while they're still warm. Make them the night before, cover and refrigerate, then pop them in the oven first thing in the morning. Your guests and family will think you've made a quick run to the local bakery.</span></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP0TzBQ3ojMcE-F4ynIs0QZxCDpO3ut8ruGyDrZ0gOVq1SGWPOgOObf4jYb3-NG2LEIEr26anBFdLSJFgPFemr3ocuyNETJ6bxYWZxC9MzVXedHsJMFkV98MhKPS2Qrvr1WafJkMMTC77/s1600/BLOG+PICS+002.JPG" imageanchor="1" style="text-align: start; text-decoration: none; clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP0TzBQ3ojMcE-F4ynIs0QZxCDpO3ut8ruGyDrZ0gOVq1SGWPOgOObf4jYb3-NG2LEIEr26anBFdLSJFgPFemr3ocuyNETJ6bxYWZxC9MzVXedHsJMFkV98MhKPS2Qrvr1WafJkMMTC77/s320/BLOG+PICS+002.JPG" tt="true" style="border: 1px solid rgb(204, 204, 204); padding: 4px;"></span></font></a></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Puff pastry is found in the frozen section at the grocery store. It should be thawed in the refrigerator preferably overnight. If you're in a real hurry you can leave it on the counter but make sure you use it as soon as it's thawed enough to handle. Puff pastry should be kept cold. Flour your board and unfold the sheet. You want to have a square sheet so you may have to flour and roll it a little bit. Mine was almost a 10 inch square so I only had to roll it a little bit. You can make any size you want as long as they are square. Adjust the amount of cream cheese filling and jam accordingly. I cut it into four 5 inch squares. The first shape on the left is the envelop. You take two opposite corners and fold them overlapping in the middle. The second shape is the pinwheel. From each corner you cut in two inches. After you have filled it you will fold every other point to the center. The third shape is the diamond. Fold the square into a triangle. Then cut one half inch in from the sides of the triangle stopping one inch from the tip of the triangle. Unfold the square and bring the cut sides to the opposite points. Make sure the sides line up evenly.</span></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="text-align: start; border: medium none; clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT78yZhvQgFAHKeL3aHpiZzvmBGjVCnJJFLc6lVfe8Cc_PILrB8Yc8Qc_nje1AZEHTt1iZnndXjGYvY1R4o7ya1hLwEhiX0mUk5yekMMqFRQPmqa_MBSk4WVoiYddfeWDe5fPUVBjGZhw/s1600/BLOG+PICS+001.JPG" imageanchor="1" style="text-decoration: none; margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT78yZhvQgFAHKeL3aHpiZzvmBGjVCnJJFLc6lVfe8Cc_PILrB8Yc8Qc_nje1AZEHTt1iZnndXjGYvY1R4o7ya1hLwEhiX0mUk5yekMMqFRQPmqa_MBSk4WVoiYddfeWDe5fPUVBjGZhw/s320/BLOG+PICS+001.JPG" tt="true" style="border: 1px solid rgb(204, 204, 204); padding: 4px;"></font></a></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The next step is to fill the puff pastry with the cream cheese filling and jam. I used strawberry, blueberry, and raspberry jam. For the envelop place 1 1/2 Tbs. cream filling down the middle of the square from point to point. Don't go all the way to the edges because it will spread some. Place 1 Tbs. jam on top of the cream cheese filling. Fold one point over the filling and egg wash the top, then fold the opposite point over the egg washed point. For the pin wheel place 1 1/2 Tbs. cream cheese filling in the center of the pin wheel. Place 1 Tbs. jam on top of the cream cheese filling. Start with any point and fold it to the center. Egg wash the top, skip a point, then fold the next point on top of the first one. Continue folding every other point to the center egg washing the top of each one. For the diamond shape place 1 1/2 Tbs. cream cheese filling in the center of the diamond and place 1 Tbs. jam on top of the cream cheese filling. After all the pastries are filled egg wash the tops of all exposed puff pastry. Do not egg wash the sides of the puff pastry.</span></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div style="border: medium none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="text-align: start; border: medium none; clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3jvQUovT5PPQUyDzjxTt5TZEOSIZAirTzMI4q7l2EHJvc50MsWNnOcpbObmcxG_YyMRJOk_bL9LM11VZIc0mZ9o8kTWm0x1an-MxT-rY6MohY2w36lsWcHMhufkOBeooPmFclcgbNcVw/s1600/BLOG+PICS+005.JPG" imageanchor="1" style="text-decoration: none; margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3jvQUovT5PPQUyDzjxTt5TZEOSIZAirTzMI4q7l2EHJvc50MsWNnOcpbObmcxG_YyMRJOk_bL9LM11VZIc0mZ9o8kTWm0x1an-MxT-rY6MohY2w36lsWcHMhufkOBeooPmFclcgbNcVw/s320/BLOG+PICS+005.JPG" tt="true" width="320" style="border: 1px solid rgb(204, 204, 204); padding: 4px;"></font></a></div><div class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="text-align: start; border: medium none; clear: both;"><em style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream Cheese Filling</em></div><div class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">16 oz. cream cheese, room temperature</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp. lemon zest</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup sugar</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tbs. flour</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg yolk</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix all of the ingredients together in a standing mixer with the paddle or mix with a handheld mixer. Makes enough for about a dozen pastries.</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><em style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Egg Wash</em></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 whole egg</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg yolk</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pinch of salt</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pinch of sugar</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp. water</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Whisk together in a small bowl.</span></div><div align="left" class="separator" style="text-align: start; border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat your oven to 400 degrees and bake for 20 minutes. Let them cool for a few minutes and brush with Apricot Glaze. Place apricot jam in the microwave, or in a pan on the stove, and heat until it becomes more liquid. I usually have to add a little water to it. If you have large pieces in the jam put it through a sieve. Brush on the pastry while it is still warm and liquid. Keep in the refrigerator so you have it the next time you need Apricot Glaze.</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Variations:</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Use orange zest instead of lemon zest in the cream cheese filling. Or use both.</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Use flavorings in the cream cheese filling such as lemon, vanilla, or almond.</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Use any kind of jam you like, apricot, fig, or other berry jams.</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add chopped up almonds to the cream cheese filling or sprinkle them on top.</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I hope you'll give these Quick and Easy Puff Pastry Danish a try. They really are very easy to make and give a real wow factor to your breakfast. If you have any questions please feel free to email me.<a href="mailto:lrice5241@att.net" style="text-decoration: none;">lrice5241@att.net</a></span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy!</span></div><div class="separator" style="border: medium none; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Martha</span></div><div><span style="font-family: 'Trebuchet MS';"><br></span></div></div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-70910688802915033022014-08-09T17:13:00.001-07:002014-08-21T05:50:16.715-07:00Peach Nectar - Using All The Peach<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Vg9Cacyfc1SsG58MRjnxo3nzODKuvApdWRrIKpQsXA8J6jrDL5-ZeVXUBBys6okGBBrL5Km-SK-i7WoItp8H51sLRsyF3blx7-5-rb551UyFZi6WKtPyrScsfqiwNnsMs2L5OaZWI4o/s1600/peach_nectar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Vg9Cacyfc1SsG58MRjnxo3nzODKuvApdWRrIKpQsXA8J6jrDL5-ZeVXUBBys6okGBBrL5Km-SK-i7WoItp8H51sLRsyF3blx7-5-rb551UyFZi6WKtPyrScsfqiwNnsMs2L5OaZWI4o/s1600/peach_nectar.jpg" /></a>The local peach orchard in Ellington, CT. will finally open at Old Schoolhouse Rd. on August 10. 2014. Johnny Appleseeds will be open on the hill from 9 to 5. To check for picking conditions call <a href="tel:860-875-1000" x-apple-data-detectors-result="0" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">860-875-1000</a>.<br />
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So, I will be joining my cookbook group on Monday night at the Tolland Public Library, and our task for August is to test out some beverage recipes and bring our opinion on our experiment. My choice came from a cookbook I bought last year from Taste of Home. The recipe book, titled Smoothies and Blender Drinks has dozens of cooling recipes for hot summer days.<br />
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I decided to choose one recipe called Peach Navel, the non alcoholic version. One of the ingredients for the recipe calls for peach nectar, which is available in grocery stores, but I decided I wanted to make my own. So I took myself over to Johnny Appleseeds fruit and vegetable stand on Rt. 83 in Ellington. I was able to procure a great deal.<br />
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Choosing the right peaches for nectar comes down to softness and fragrance. You need softer peaches that have got a strong peach scent to make a really good nectar. Most stands will not sell these softer peaches, but as a consumer, if you ask, they usually will give you a really good price. They need to be used usually within 24 hours. Any longer, and they begin to get overripe.<br />
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Peach nectar is made from the first extraction of your peaches. Here is the technique, gathered from EHow.com. I did not use the boiling method they recommend. My peaches had very loose skins already, so I simply had to peel them off with my fingers. I occasionally had to use a potato peeler to get some of the peels, but generally the task took less time then waiting for the pot of water to boil.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6CrzoWyid5P6ZagmsQNhAeVzBazaU-aFTqrRAemg0M0_HNCsLonMyM2fntxxtzJ_g5rqvKdJ2nK_MaPZhazBNQBHpmsEWi4XRa4pDxWBdtDlr7v-vOB5Fz2g0NNYOxSEqE-mILTkvKc/s1600/peachnectar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6CrzoWyid5P6ZagmsQNhAeVzBazaU-aFTqrRAemg0M0_HNCsLonMyM2fntxxtzJ_g5rqvKdJ2nK_MaPZhazBNQBHpmsEWi4XRa4pDxWBdtDlr7v-vOB5Fz2g0NNYOxSEqE-mILTkvKc/s1600/peachnectar.jpg" height="320" width="274" /></a> <br />
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<span style="color: #cc0000;"><span style="font-size: large;"><u><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PEACH NECTAR</span></i></u></span></span><br />
<u><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></i></u>
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peaches that are somewhat soft to the touch and have a fragrant smell. This
indicates ripeness. Very firm or hard peaches will not be ripe and will not
provide the sweetness needed for a good nectar. Green, or unripe peaches do not
process properly in the blender, and produce a bitter tasting nectar.</span></div>
<ol start="1" type="1"><ul type="circle">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 </span></li>
</ul>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-left: 1.0in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Boil
enough water in a stock
pot or sauce pan to be able to submerge the peaches. Dip each peach into the
boiling water until the skin begins to loosen. Remove from the boiling water
and place in ice cold water to stop the cooking process. Peel the peaches,
remove the pit and cut into slices.</span></div>
<ol start="1" type="1"><ul type="circle">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 </span></li>
</ul>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-left: 1.0in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine 2
cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.</span></div>
<ol start="1" type="1"><ul type="circle">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 </span></li>
</ul>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-left: 1.0in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Strain the
liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle
in the refrigerator until ready to use</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
<br />
Read more : <a href="http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html"><span style="color: blue;">http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html</span></a></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;"><span style="color: black;">This nectar will end up being somewhat thicker than what you would buy. <span style="font-size: large;"><i><span style="color: red;">Before you go crazy, save the sieved pulp of the peach in a separate bowl, and also save your peels. </span></i></span> Save your peach pits as well, because I will give you recipes to use these scrapings so you waste absolutely nothing of your investment. </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I5v94wzZzsCqXGpvBN1LiJoXAwO5DfdJ_xda_4Lebulaso-iHiZVXYKXXGzY8XGFkktAxCriwYbS9d4z3U2tD5GI6k2sFVtEEvKq3xQ0iuovBVeweOiC-g0Lcn_Ov1_idM78e3ZDwCo/s1600/Snapshot_20140809.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I5v94wzZzsCqXGpvBN1LiJoXAwO5DfdJ_xda_4Lebulaso-iHiZVXYKXXGzY8XGFkktAxCriwYbS9d4z3U2tD5GI6k2sFVtEEvKq3xQ0iuovBVeweOiC-g0Lcn_Ov1_idM78e3ZDwCo/s1600/Snapshot_20140809.jpg" height="320" width="274" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;"><span style="color: black;"> </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;"><span style="color: black;">Now, here is the recipe for your Peach Navel.</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;"><span style="color: black;"> </span> </span></span></div>
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How to Make Fresh Peach Nectar</h1>
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Make your own peach nectar. </figcaption>
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Of
all the summer fruits, peaches are perhaps the most delectable. So
sweet, so juicy, they almost seem decadent. It isn't surprising hundreds
of recipes have been developed that spotlight their unique flavor. On
hot days, a glass of peach iced tea is the perfect thirst quencher;
peach Bellinis are the quintessential Italian summer cocktail; peach
brandy is a time honored tradition. Peach nectar is what gives these
drinks their signature summertime flavor. While canned nectar is
acceptable in many recipes, homemade peach nectar is the best way to get
that true, fresh taste. The best peach nectar begins with ripe, fresh
peaches.
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<h4 class="header Heading5">
Things You'll Need</h4>
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<ul class="UnorderedTitleList">
<li class="FLC"><span class="title">Fresh, ripe peaches</span></li>
<li class="FLC"><span class="title">Stock pot</span></li>
<li class="FLC"><span class="title">Water</span></li>
</ul>
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<h2 class="Heading2">
Instructions</h2>
<section>
<ol class="steps" id="intelliTxt">
<li class="section">
<ul>
<li class="step ">
<span class="stepNumber">1</span>
<div class="stepMeat">
<div itemprop="articleBody">
Select peaches that are somewhat soft to the touch and have a
fragrant smell. This indicates ripeness. Very firm or hard peaches will
not be ripe and will not provide the sweetness needed for a good nectar.
Green, or unripe peaches do not process properly in the blender, and
produce a bitter tasting nectar.</div>
</div>
</li>
<li class="step ">
<span class="stepNumber">2</span>
<div class="stepMeat">
<div itemprop="articleBody">
Boil enough water in a <a class="itxtnewhook itxthook" href="http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html#" id="itxthook0" rel="nofollow" style="background-color: transparent; background-image: none; border: 0px none transparent; display: inline; font-size: 100%; font-style: normal; font-weight: normal; padding: 0px; text-decoration: none;"><span class="itxtrst itxtrstspan itxtnowrap" id="itxthook0p"><span class="itxtrst itxtrstspan itxtnowrap itxtnewhookspan" id="itxthook0w" style="background-color: transparent; border-color: transparent transparent rgb(0, 204, 0); border-style: none none solid; border-width: 0px 0px 1px; color: #009900; font-size: 100%; font-weight: normal; padding: 0px 0px 1px ! important; text-decoration: underline ! important;">stock</span><img class="itxtrst itxtrstimg itxthookicon" src="http://images.intellitxt.com/ast/adTypes/icon1.png" id="itxthook0icon" style="margin-bottom: 0px!important; margin-left: 0px!important; margin-right: 0px!important; margin-top: 0px!important; padding-bottom: 0px!important; padding-left: 4px!important; padding-right: 0px!important; padding-top: 0px!important; vertical-align: baseline!important;" /></span></a>
pot or sauce pan to be able to submerge the peaches. Dip each peach
into the boiling water until the skin begins to loosen. Remove from the
boiling water and place in ice cold water to stop the cooking process.
Peel the peaches, remove the pit and cut into slices.</div>
</div>
</li>
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</li>
<li class="step ">
<span class="stepNumber">3</span>
<div class="stepMeat">
<div itemprop="articleBody">
Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.</div>
</div>
</li>
<li class="step ">
<span class="stepNumber">4</span>
<div class="stepMeat">
<div itemprop="articleBody">
Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use.</div>
</div>
</li>
</ul>
</li>
</ol>
</section></section></div>
<br />
<br />
Read more : <a href="http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html">http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html</a></div>
<div style="left: -99999px; position: absolute;">
<h2 class="Heading2">
Instructions</h2>
<br />
<br />
<br />
<section>
<ol class="steps" id="intelliTxt">
<li class="section">
<ul>
<li class="step ">
<span class="stepNumber">1</span>
<div class="stepMeat">
<div itemprop="articleBody">
Select peaches that are somewhat soft to the touch and have a
fragrant smell. This indicates ripeness. Very firm or hard peaches will
not be ripe and will not provide the sweetness needed for a good nectar.
Green, or unripe peaches do not process properly in the blender, and
produce a bitter tasting nectar.</div>
</div>
</li>
<li class="step ">
<span class="stepNumber">2</span>
<div class="stepMeat">
<div itemprop="articleBody">
Boil enough water in a <a class="itxtnewhook itxthook" href="http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html#" id="itxthook0" rel="nofollow" style="background-color: transparent; background-image: none; border: 0px none transparent; display: inline; font-size: 100%; font-style: normal; font-weight: normal; padding: 0px; text-decoration: none;"><span class="itxtrst itxtrstspan itxtnowrap" id="itxthook0p"><span class="itxtrst itxtrstspan itxtnowrap itxtnewhookspan" id="itxthook0w" style="background-color: transparent; border-color: transparent transparent rgb(0, 204, 0); border-style: none none solid; border-width: 0px 0px 1px; color: #009900; font-size: 100%; font-weight: normal; padding: 0px 0px 1px ! important; text-decoration: underline ! important;">stock</span><img class="itxtrst itxtrstimg itxthookicon" src="http://images.intellitxt.com/ast/adTypes/icon1.png" id="itxthook0icon" style="margin-bottom: 0px!important; margin-left: 0px!important; margin-right: 0px!important; margin-top: 0px!important; padding-bottom: 0px!important; padding-left: 4px!important; padding-right: 0px!important; padding-top: 0px!important; vertical-align: baseline!important;" /></span></a>
pot or sauce pan to be able to submerge the peaches. Dip each peach
into the boiling water until the skin begins to loosen. Remove from the
boiling water and place in ice cold water to stop the cooking process.
Peel the peaches, remove the pit and cut into slices.</div>
</div>
</li>
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<li class="step ">
<span class="stepNumber">3</span>
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Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.</div>
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<span class="stepNumber">4</span>
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Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use</div>
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How to Make Fresh Peach Nectar</h1>
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Make your own peach nectar. </figcaption>
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Of
all the summer fruits, peaches are perhaps the most delectable. So
sweet, so juicy, they almost seem decadent. It isn't surprising hundreds
of recipes have been developed that spotlight their unique flavor. On
hot days, a glass of peach iced tea is the perfect thirst quencher;
peach Bellinis are the quintessential Italian summer cocktail; peach
brandy is a time honored tradition. Peach nectar is what gives these
drinks their signature summertime flavor. While canned nectar is
acceptable in many recipes, homemade peach nectar is the best way to get
that true, fresh taste. The best peach nectar begins with ripe, fresh
peaches.
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Things You'll Need</h4>
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<li class="FLC"><span class="title">Fresh, ripe peaches</span></li>
<li class="FLC"><span class="title">Stock pot</span></li>
<li class="FLC"><span class="title">Water</span></li>
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Instructions</h2>
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<span class="stepNumber">1</span>
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Select peaches that are somewhat soft to the touch and have a
fragrant smell. This indicates ripeness. Very firm or hard peaches will
not be ripe and will not provide the sweetness needed for a good nectar.
Green, or unripe peaches do not process properly in the blender, and
produce a bitter tasting nectar.</div>
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<span class="stepNumber">2</span>
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Boil enough water in a <a class="itxtnewhook itxthook" href="http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html#" id="itxthook0" rel="nofollow" style="background-color: transparent; background-image: none; border: 0px none transparent; display: inline; font-size: 100%; font-style: normal; font-weight: normal; padding: 0px; text-decoration: none;"><span class="itxtrst itxtrstspan itxtnowrap" id="itxthook0p"><span class="itxtrst itxtrstspan itxtnowrap itxtnewhookspan" id="itxthook0w" style="background-color: transparent; border-color: transparent transparent rgb(0, 204, 0); border-style: none none solid; border-width: 0px 0px 1px; color: #009900; font-size: 100%; font-weight: normal; padding: 0px 0px 1px ! important; text-decoration: underline ! important;">stock</span><img class="itxtrst itxtrstimg itxthookicon" src="http://images.intellitxt.com/ast/adTypes/icon1.png" id="itxthook0icon" style="margin-bottom: 0px!important; margin-left: 0px!important; margin-right: 0px!important; margin-top: 0px!important; padding-bottom: 0px!important; padding-left: 4px!important; padding-right: 0px!important; padding-top: 0px!important; vertical-align: baseline!important;" /></span></a>
pot or sauce pan to be able to submerge the peaches. Dip each peach
into the boiling water until the skin begins to loosen. Remove from the
boiling water and place in ice cold water to stop the cooking process.
Peel the peaches, remove the pit and cut into slices.</div>
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<span class="stepNumber">3</span>
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Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.</div>
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<span class="stepNumber">4</span>
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Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use.</div>
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<br />
<span style="color: #cc0000;"><u><span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PEACHY NAVEL</span></i></span></u></span><br />
<br />
2/3 cup orange juice<br />
1/2 cup peach nectar<br />
1 tblsp. thawed lemonade concentrate<br />
1/3 cup club soda<br />
<br />
<b>Garnish</b>:<br />
Orange slice and twist of peel.<br />
<br />
In a highball glass, combine the orange juice, peach nectar and lemonade concentrate. Stir in club soda. Garnish as desire.<br />
<b><span style="color: red;">note: </span></b><span style="color: red;"><span style="color: black;">You may add 2 ounces vodka </span></span> for an alcoholic version.<br />
<br />
I made 4 cups of nectar from about 18 peaches. I had 4 peeled peaches left that I didn't use. So on my counter I had a bowl of peelings, about a cup of pulp, and 18 peach pits. I wasn't done yet, so wondered how I could use up the pulp and the 4 peeled peaches. <br />
<br />
I covered the peels and pits and set them aside. I would look at them later. For now, I hated to let that thick peach pulp go to waste. I wondered if I could do a quick peach butter. So here is what I did.<br />
<br />
<br />
<span style="color: #cc0000;"><u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">LEFTOVER CHUNKY PULP PEACH BUTTER</span></i></span></u></span><br />
<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJKuEjdcEm31I6luIhQysWUGXTWvKHdcym74jK98U-IIlo_rFuqI_Xwb-v7TJooAlU3M9jJIVpBmNOgoEv0iph8fvprkfRKFcTb1lEVwO8Cw8V0_kCrCgJvw54XoaoXbSK5ib2eay6WU/s1600/peachbutter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJKuEjdcEm31I6luIhQysWUGXTWvKHdcym74jK98U-IIlo_rFuqI_Xwb-v7TJooAlU3M9jJIVpBmNOgoEv0iph8fvprkfRKFcTb1lEVwO8Cw8V0_kCrCgJvw54XoaoXbSK5ib2eay6WU/s1600/peachbutter.jpg" height="320" width="265" /></a></div>
<br />
1 cup peach pulp<br />
1 cup sugar<br />
4 peeled and chunked peaches<br />
<br />
Directions: <br />
<br />
Mix pulp with sugar. Bring to boil over medium high heat in a stainless pot. Add peach chunks and boil for about 4 minutes, stirring constantly. Mash up the peach pieces to make them fairly small, and continue to cook over medium high heat for about 1/2 hour. You need to stir your mixture the entire time. The more you stir, the smoother the butter. <br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOXI3q1ujqI_rn7pw3PRSI2UucDgd023Suoq5oG2B4NoL8pNR_dtEKjRZCRMWXlETiR-lW3wbiB8YfPWGdWyLLQ80PqUUwtLuSpAHsJZ5K6u4kYUwPFKb6FbZaPHBnUccWR1p1QHHTEA/s1600/peachbutterspoon.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/AVvXsEhWOXI3q1ujqI_rn7pw3PRSI2UucDgd023Suoq5oG2B4NoL8pNR_dtEKjRZCRMWXlETiR-lW3wbiB8YfPWGdWyLLQ80PqUUwtLuSpAHsJZ5K6u4kYUwPFKb6FbZaPHBnUccWR1p1QHHTEA/s1600/peachbutterspoon.jpg" height="320" width="244" /></a><br />
<br />
<br />
<br />
You want to reduce your mixture to about half. It should become darker and very thick.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Spoon the mixture into a hot sterilized 1 cup jar, seal with canning lid, and process in boiling water for about 5 minutes. I did not bother processing the butter because I only had one jar. It will simply be kept in the refrigerator. It should be good for about 6 months. <br />
<br />
This is a very rich butter. You only need 1 tsp per serving. It should spread easily and the taste is so strong and sweet that any more than a tsp will be too sweet for some. Of course, this gourmet flavored peach butter, with tiny chunks of peach won't last for more than a few days, it is soooo good. <br />
<br />
<br />
So that leaves us with peels and pits. On the previous post, I showed a link for peach honey. Peach honey is made by simmering the peels in water, then letting them stand overnight. You then remove the juice, add sugar to it, and cook it until it is very thick. The recipe can be found on Pick Your Own.com.<br />
<br />
On my search, I found another recipe that uses peels and pits to make a jelly from. Back when our parents and grandparents were children, it was common to make jelly from peels and pits. Nothing was wasted if it could be eaten or used. In our modern age, we have lost our sense of using everything that we buy. All of us are guilty of throwing away what we consider the non usable parts. Well, with a view of looking back and reviving these heirloom recipes, I will take advantage of my discovery and share what I found. <br />
<br />
This next recipe came from Cooks.com. Here is the link: http://www.cooks.com/recipe/5q3r87kx/peach-peel-and-pit-jelly.html<br />
<br />
<u><i><span style="color: #cc0000;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Peach Peel & Pit Jelly</span></span></span></i></u><br />
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<span class="ingredient">4 qts. peach peels and pits</span><br />
<span class="ingredient">1 pkg. powdered pectin</span><br />
<span class="ingredient">3 c. sugar</span></div>
<div class="instructions" style="color: #772222;">
A word of caution. Do not use any broken pits. The best peach for this recipe is a cling variety such as Red Haven.</div>
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<div class="instructions" style="color: #772222;">
1 package powdered pectin and 3 cups sugar to each 3 cups juice.Save
peels and pits of peaches when canning. Barely cover them with water in
a large kettle. Bring to a boil and simmer for 30 minutes. Let stand
overnight.<br />
Strain juice through cheesecloth. Measure 3 cups juice into a large pan. Add 1 package pectin. Bring to vigorous boil.<br />
Add
3 cups sugar and boil rapidly until it reaches "sheeting off" jelly
test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal.</div>
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Cooking Tip; Don't squeeze the juice out of the cheesecloth bag. Once you have strained the bulk of the juice, get another bowl and hang the cheesecloth bag over it. Let it continue to drip for an additional 8 hours. This will give you about another cup of very peachy juice. It is okay if you don't make jelly right away. Keep juice in closed container but use within a day after your final straining.<br />
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<span style="color: black;">Tomorrow I will be picking a large amount of freestone peaches. The freestone kind allow you to quickly remove the peach from the pit, because it isn't really attached. I have heard that this kind of peach, though easy to work with for canning peach slices, isn't as sweet as the stoned variety. Since the peaches will be floating in a medium syrup, I can probably not feel guilty about picking the freestone kind. It will make my life a bit easier as I try to put up about 8 quarts of canned peaches. </span> </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; line-height: 125%;">August 17' 2014</span></div>
<div class="instructions" style="color: #772222;">
I have made my first batch of this jelly, and it is absolutely delicious. I will be picking more peaches this week and look forward to making this recipe again, it will make excellent Christmas gifts as well as work well in Thumbprint cookies or in peach filled danish. Watch the blog for winter recipes that use the jelly for more than just a spread on toast.</div>
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<span style="color: black;">Happy picking. Next is apples.</span></div>
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June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-9683088926437178672014-08-06T14:49:00.002-07:002014-08-06T15:02:59.813-07:00Canning Peaches<div dir="ltr" style="text-align: left;" trbidi="on">
It is peach picking time in Connecticut. My husband has requested I can peaches because he loves eating the Del Monte brand. I immediately went to search mode to find instructions on how to do it and was surprised to see I can use a hot water canning process instead of a pressure canner.<br />
As a home canner I should have a pressure canner, but I never did invest in one. So after finding out I can do a hot water process, it looks like I will be canning peaches this year.<br />
These instructions came right off of a website. I have not applied any of these techniques yet, so for me they are untried. Here is the instructions from Pick Your Own.com.<br />
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<h1 align="center" style="font-weight: normal; margin: 0px; padding: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">How to Make Homemade Canned Peaches, Plums, Pears, Plums, Nectarines and Cherries</span></span></h1>
<div align="center" style="margin: 6px; padding: 0px; text-align: left;">
<a href="http://www.pickyourown.org/pdfs/peachescanning.pdf" style="background-color: rgba(255, 255, 255, 0);" target="_blank"><span style="color: black;">Click here for a PDF print version</span></a></div>
<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">You think making and canning your own peaches, pears, plums, cherries or nectarines is difficult or expensive? Not at all! Here's how to do it, complete instructions in easy steps and completely illustrated. In the winter when you open a jar, the peaches will taste MUCH better than anything you've ever had from a store, and by selecting the right fruit, it will use less sugar than store-bought canned peaches. Peaches, pears, plums, cherries or nectarines can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention. If you'd rather freeze your fruit, see </span></div>
<img align="left" border="0" src="http://www.pickyourown.org/peaches/peachescutup.jpg" height="151" style="text-align: left;" width="202" /><br />
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">my page on <a href="http://www.pickyourown.org/peachesfreezing.htm" target="_top">how to freeze peaches, plums, nectarines, figs and cherries</a>. Even easier than canning and they will taste just like fresh.. but it does take up space in the freezer. You may want to make make your own <a href="http://www.pickyourown.org/peachpiefilling.htm" target="_top">home canned peach pie filling</a> to use in the winter, too.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">And here are some <a href="http://www.pickyourown.org/peachrecipes.htm" target="_top">great and easy peach desert recipes</a>!</span></div>
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<br /></div>
<h2 align="center" style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Directions for Making Canned Peaches, Apricots, Pears, Pluots, Plums, Cherries or Nectarines</span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Ingredients</span></span></h3>
<ul style="margin-bottom: 1.8em; text-align: justify;">
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Fruit (see step 1)</span></li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Sugar (or fruit juice, or Stevia ; or if you prefer, Splenda), or just water!)</span></li>
</ul>
<h3 align="center" style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Equipment</span></span></h3>
<ul style="margin-bottom: 1.8em; text-align: justify;">
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><div class="auto-style3" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><strong>1 Water Bath Canner</strong> (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.;<br />OR<br /><strong>a pressure canner</strong><br />You can use either with this recipe. The processing times for each are given in the recipe.</span></div>
</li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Jar grabber (to pick up the hot jars)</span></li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)</span></li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)</span></li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">At least 1 large pot</span></li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Large spoons and ladles</span></li>
<li style="list-style-image: url(http://www.pickyourown.org/newtemplates/greenball.gif); text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)</span></li>
</ul>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Recipe and Directions</span></span></h2>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 1 - Selecting the peaches, apricots, pluots, plums, cherries or nectarines</span></span></h3>
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<img align="left" border="0" src="http://www.pickyourown.org/fruit/peaches.jpg" height="222" style="text-align: left;" width="326" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">The most important step! You need peaches that are sweet, and to make the work easier, cling-free (also called freestone). This means that the peach separates easily from the pit! Same with nectarines, and this doesn't apply to cherries or plums. Don't miss the <a href="http://www.pickyourown.org/peachpickingtips.htm" target="_top">peach picking tips page</a>!</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Choose ripe, mature fruit of ideal quality for eating fresh or cooking. They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">After this step, I'll just refer to "peaches" but it applies to plums, pears, cherries and nectarines.</span></div>
<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 2 - How many peaches and where to get them</span></span></h3>
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<span style="background-color: rgba(255, 255, 255, 0);">You can pick your own, or buy them at the grocery store. But for large quantities, you'll find that real* farmer's markets, like the Farmer's Market in Forest Park, Georgia have them at the best prices. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">It takes about 5 good sizes peaches or nectarines (or about 10 plums) to fill one quart jar. An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts — an average of 2½ pounds per quart.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">* - not the cutesy, fake farmer's markets that are just warehouse grocery stores that call themselves farmer's markets.</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 3 - Prepare the sugar (or other sweetener) solution</span></span></div>
<img align="right" border="0" src="http://www.pickyourown.org/peaches/peachsugarsoln.jpg" height="319" style="text-align: left;" width="400" /></h3>
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<span style="background-color: rgba(255, 255, 255, 0);">Peaches must be packed in a solution of water and sugar or fruit juice. It's up to you which to use. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. Sugar solution is much less expensive (unless you have a supply of cheap grape juice), so I usually use a light solution to keep sugar (and the added calories) to a minimum.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></center>
<table align="left" bgcolor="#ffffff" cellpadding="5" class="auto-style2" id="table11" style="border-style: solid; border-width: 1px; text-align: left;"><tbody>
<tr><td class="auto-style1" colspan="4" style="text-align: center;"><b style="background-color: rgba(255, 255, 255, 0);">Sugar Syrup</b></td></tr>
<tr align="center"><td colspan="1"><sub><b style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: small;">Syrup</span></b></sub></td><td colspan="1"><sub><b style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: small;">Sugar</span></b></sub></td><td colspan="1"><sub><b style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: small;">Water</span></b></sub></td><td colspan="1"><sub><b style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: small;">Yield</span></b></sub></td></tr>
<tr align="center"><th><span style="background-color: rgba(255, 255, 255, 0);">Light</span></th><td><span style="background-color: rgba(255, 255, 255, 0);">2 cups</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">6 cups</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">7 cups</span></td></tr>
<tr align="center"><th><span style="background-color: rgba(255, 255, 255, 0);">Medium</span></th><td><span style="background-color: rgba(255, 255, 255, 0);">3 cups</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">6 cups</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">6 1/2 cups</span></td></tr>
<tr align="center"><th><span style="background-color: rgba(255, 255, 255, 0);">Heavy</span></th><td><span style="background-color: rgba(255, 255, 255, 0);">4 cups</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">6 cups</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">7 cups</span></td></tr>
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<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;"><br /></span></div>
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NOTE: you can ALSO use fruit juice (if you want a natural alternative) or water or artificial sweetener (Stevia (or if you prefer, Splenda), but NOT Nutrasweet; if you want a low calorie alternative). <a href="http://www.pickyourown.org/sugarsolution.htm" target="_top">Click here for instruction about how to prepare these sugarless, fruit juice, or Stevia (or if you prefer, Splenda) solutions</a>!</div>
</span><br />
<div align="left" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. After preparing the liquid syrup, keep it hot (but not boiling).</span></div>
<div align="left" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><strong>How much solution to make? </strong> That is hard to say. Everyone packs the peaches in the jars a bit differently and that obviously and directly affects the amount of solution needed. You can store any unused solution in the fridge or freezer, and boil it again for use in the next batch.</span></div>
<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 4 - Wash the jars and lids</span></span></h3>
<div style="margin: 6px; padding: 0px; text-align: justify;">
<img align="left" border="0" src="http://www.pickyourown.org/pickles/picklejars.jpg" height="240" style="text-align: left;" width="323" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.</span></div>
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<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 5 -Wash the peaches!</span></span></h3>
<div align="left" style="margin: 6px; padding: 0px;">
<img align="right" border="0" src="http://www.pickyourown.org/peaches/peacheswash.jpg" height="300" width="400" /><span style="background-color: rgba(255, 255, 255, 0);">I'm sure you can figure out how to wash the peaches in plain cold or lukewarm water</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 6 - Peeling the Peaches</span></span></h3>
<img align="left" border="0" src="http://www.pickyourown.org/peaches/peacheshotwater.jpg" height="201" style="text-align: justify;" width="258" /><br />
<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Nope, we're not going to peel them by hand; that's way too much work. Instead, here's a great trick that works with many fruits and vegetables with skins (like tomatoes): just dip the fruit in boiling water for 20 to 45 seconds.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">NOTE: this works GREAT on ripe peaches, but if the beaches are rock hard, not so well. Best to let the peaches soften for a day or two first!</span></div>
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<img align="left" border="0" src="http://www.pickyourown.org/peaches/peachescoldwater.jpg" height="198" style="text-align: left;" width="259" /></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Remove from the boiling water using a slotted spoon and put into a large bowl or pot of cold water and ice for several minutes</span></div>
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<img align="left" border="0" src="http://www.pickyourown.org/peaches/peachpeeled.jpg" height="226" style="text-align: left;" width="304" /></div>
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<span style="background-color: rgba(255, 255, 255, 0);">The skins will easily slide off now! </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Nectarines do not need to be peeled, if you don't mind the skins. Neither do peaches, but most people prefer them with skins off - they tend to be slimy after all this.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">SAVE THE PEELINGS in the fridge - to <a href="http://www.pickyourown.org/peachhoney.htm" target="_top">make peach honey</a>!</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Note: one visitor reports she has good success using a potato peeler on unblanched peaches.</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 7 - Cut up the peaches</span></span></h3>
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<img align="left" border="0" src="http://www.pickyourown.org/peaches/peachescutup.jpg" height="245" style="text-align: left;" width="322" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer! Remove pits!</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></h3>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></h3>
<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 8 - Prevent the fruit from darkening!</span></span></h3>
<div style="margin: 6px; padding: 0px; text-align: justify;">
<img align="left" border="0" src="http://www.pickyourown.org/peaches/fruitfresh.jpg" height="214" style="text-align: left;" width="88" /></div>
<div style="margin: 6px; padding: 0px; text-align: justify;">
</div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Peaches will turn brown when exposed to air, even air in a sealed, sterile jar. To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural). Then stir the peaches to make sure all the surfaces have been coated.</span></div>
<img align="right" border="0" src="http://www.pickyourown.org/peaches/peachesff.jpg" height="253" style="text-align: left;" width="335" /><br />
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<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);"> </span></span></h3>
<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 9 - For a Hot Pack</span></span></h3>
<div style="margin: 6px; padding: 0px; text-align: justify;">
<img align="left" border="0" src="http://www.pickyourown.org/peaches/peachsugarsoln.jpg" height="210" style="text-align: left;" width="269" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Hot packing is recommended for all fruits because it is a bit safer and makes fruit easier to pack in jars. Hot packed peaches are also less likely to float than peaches canned by the raw-pack method. Just put the cut peaches into the barely boiling syrup solution for 5 minutes.<b> (If you want to use the "cold pack" or "raw pack" method, just skip this step!)</b></span></div>
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<div align="left" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Hot packing also helps top reduce air entrapment (bubbles) as the cell structure of peaches tends to retain air; which is released during the heating prior to the jars being filled. Hot packing also tends to produce brighter colors.</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 10 - Fill the jars</span></span></h3>
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<img align="right" border="0" src="http://www.pickyourown.org/peaches/peachfilling.jpg" height="300" style="text-align: left;" width="400" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Pack the peaches into sanitized jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. (if you don't cook or heat the peaches first, this is called "cold packing"). Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. To do this more effectively, tilt the jar slightly while running the tool between the fruit and the edge of the jar and also pressing inward against the fruit a few times.</span></div>
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<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">After packing the peaches in the jar, pour the sugar solution up to 1/2 inch (1 cm) from the top. the fruit should be covered completely. If you have problems with fruit darkening (turning brown) later, then sprinkle 1/2 teaspoon of FruitFresh or ascorbic acid into the top of the jar before you seal it.</span></div>
<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten. <iframe frameborder="0" id="I1" marginheight="0" marginwidth="0" name="I1" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=ehso-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B000KOSP6M" style="height: 240px; width: 120px;"></iframe></span></div>
<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Tips!</span></span></h3>
<div style="margin: 6px; padding: 0px; text-align: justify;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;"><img align="left" border="0" src="http://www.pickyourown.org/peaches/peachbubbles.jpg" height="400" style="text-align: left;" width="142" /></span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Canned fruits often will float if the sugar syrup is too heavy, if jars are packed too loosely or if air remains in the tissues of the fruit after processing. To avoid this use a light or medium sugar syrup, make sure fruit is firm and ripe and pack fruit tightly in jars without crushing.</span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">If fruit is not covered by liquid it may darken during storage (but does not necessarily mean it is spoiled, as all fruits will darken somewhat). To avoid this be sure fruit is covered by removing air bubbles from jars liquid while still leaving the recommended head space. Also be sure to remove trapped air bubbles as described earlier. </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Peaches, pears and apples may also show a blue, red or pink color change after canning. This is the result of natural chemical changes that sometimes occur as fruits are heated. It is harmless and won't affect flavor!</span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Also, avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool <u>and</u> dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.</span></div>
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<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 11 - Process the jars in the water bath (or pressure canner - see the table)</span></span></h3>
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<img align="right" border="0" src="http://www.pickyourown.org/cooking/7canner.jpg" height="306" style="text-align: left;" width="326" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. In general, if you are at sea level, boil them for at least 20 minutes (and no more than 30 min).</span></div>
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<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Here are more specific guidelines from the USDA for canning peaches in a boiling-water canner.</span></div>
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<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">If you have a pressure canner; either a dial or a weighted-gauge canner, you can use that. The times for pressure canners are given below, also.</span></div>
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<div align="center">
<table border="1"><tbody>
<tr><td colspan="7"><div align="center" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><strong><a href="https://www.blogger.com/blogger.g?blogID=3451486877517342813" name="tble1">Table 1.</a></strong><b> Recommended process time for </b><strong>Peaches</strong><b>, halved or sliced<br />in a boiling-water canner.</b></span></div>
</td></tr>
<tr align="center" valign="middle"><td colspan="2"><span style="background-color: rgba(255, 255, 255, 0);">–</span></td><td colspan="5"><div align="center">
<strong style="background-color: rgba(255, 255, 255, 0);">Process Time at Altitudes of</strong></div>
</td></tr>
<tr align="center" valign="middle"><td height="36"><strong style="background-color: rgba(255, 255, 255, 0);">Style of Pack</strong></td><td height="36"><strong style="background-color: rgba(255, 255, 255, 0);">Jar Size</strong></td><td height="36"><strong style="background-color: rgba(255, 255, 255, 0);">0 - 1,000 ft</strong></td><td height="36"><strong style="background-color: rgba(255, 255, 255, 0);">1,001 - 3,000 ft</strong></td><td height="36"><strong style="background-color: rgba(255, 255, 255, 0);">3,001 - 6,000 ft</strong></td><td height="36"><strong style="background-color: rgba(255, 255, 255, 0);">Above 6,000 ft</strong></td></tr>
<tr align="center" valign="middle"><td><span style="background-color: rgba(255, 255, 255, 0);">Hot<br /> </span></td><td><span style="background-color: rgba(255, 255, 255, 0);">Pints<br />Quarts</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">20 min<br />25</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">25<br />30</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">30<br />35</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">35<br />40</span></td></tr>
<tr align="center" valign="middle"><td><span style="background-color: rgba(255, 255, 255, 0);">Raw<br /> </span></td><td><span style="background-color: rgba(255, 255, 255, 0);">Pints<br />Quarts</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">25<br />30</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">30<br />35</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">35<br />40</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">40<br />45</span></td></tr>
</tbody></table>
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<br /></div>
<table border="1" cellpadding="5"><tbody>
<tr><td colspan="7"><div align="center" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><strong>Table 2.</strong> Process Times for Peaches (Halved or Sliced)<br /><b>in a Dial-Gauge Pressure Canner.</b></span></div>
</td></tr>
<tr align="center" valign="middle"><td colspan="3"></td><td colspan="4"><strong style="background-color: rgba(255, 255, 255, 0);">Canner Pressure (PSI) at Altitudes of</strong></td></tr>
<tr align="center" valign="middle"><td><strong style="background-color: rgba(255, 255, 255, 0);">Style of Pack</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">Jar Size</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">Process Time (Min)</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">0 - 2,000 ft</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">2,001 - 4,000 ft</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">4,001 - 6,000 ft</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">6,001 - 8,000 ft</strong></td></tr>
<tr align="center" valign="middle"><td><span style="background-color: rgba(255, 255, 255, 0);">Hot and<br />Raw</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">Pints or<br />Quarts</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">10</span></td><td><strong style="background-color: rgba(255, 255, 255, 0);">6</strong></td><td><span style="background-color: rgba(255, 255, 255, 0);">7</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">8</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">9</span></td></tr>
</tbody></table>
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<br /></div>
<table border="1" cellpadding="5"><tbody>
<tr><td colspan="5"><div align="center" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><strong>Table 3.</strong> Process Times for Peaches (Halved or Sliced)<br /><b>in a Weighted-Gauge Pressure Canner.</b></span></div>
</td></tr>
<tr align="center" valign="middle"><td colspan="3"></td><td colspan="2"><strong style="background-color: rgba(255, 255, 255, 0);">Canner Pressure (PSI) at Altitudes of</strong></td></tr>
<tr align="center" valign="middle"><td><strong style="background-color: rgba(255, 255, 255, 0);">Style of Pack</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">Jar Size</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">Process Time (Min)</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">0 - 1,000 ft</strong></td><td><strong style="background-color: rgba(255, 255, 255, 0);">Above 1,000 ft</strong></td></tr>
<tr align="center" valign="middle"><td><span style="background-color: rgba(255, 255, 255, 0);">Hot and<br />Raw</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">Pints or<br />Quarts</span></td><td><span style="background-color: rgba(255, 255, 255, 0);">10</span></td><td><strong style="background-color: rgba(255, 255, 255, 0);">5</strong></td><td><span style="background-color: rgba(255, 255, 255, 0);">10</span></td></tr>
</tbody></table>
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<h3 style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Step 12 - Remove and cool</span></span></h3>
<div style="margin: 6px; padding: 0px; text-align: justify;">
<img align="left" border="0" src="http://www.pickyourown.org/peaches/jarlifter.jpg" height="400" style="text-align: left;" width="158" /></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can the</span></div>
<img align="right" border="0" src="http://www.pickyourown.org/peaches/peachjardone.jpg" height="400" style="text-align: left;" width="217" /><br />
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">n remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture.</span></div>
<br />
<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger.</span></div>
<div align="left" style="margin: 6px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid (with a new lid) and reprocess the jar, while it’s still hot for the full time in the canner – that’s acceptable!</span></div>
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<h3 align="center" style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Other Equipment:</span></span></h3>
<div style="margin: 6px; padding: 0px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">From left to right:</span></div>
<ol style="margin-bottom: 1.8em; text-align: justify;">
<li><div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Jar lifting tongs </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> helpful to pick up hot jars</span></div>
<img align="right" border="0" src="http://www.pickyourown.org/cooking/applesaucetools.jpg" height="323" style="text-align: left;" width="518" /></li>
<li><div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Lid lifter </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> - to remove lids from the pot </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> of hot water </span></div>
</li>
<li><div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Lid </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> - disposable - you may only </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> use them once</span></div>
</li>
<li><div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Ring </span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> - holds the lids on the jar until after</span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> the jars cool - then you don't need them</span></div>
</li>
<li><div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);">Canning jar funnel</span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"> - to fill the jars</span></div>
</li>
</ol>
<div align="left" style="margin: 6px; padding: 0px;">
<br /></div>
<h3 align="center" style="margin-top: 0px; text-align: left;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Frequently asked questions!</span></span></h3>
<ol style="margin-bottom: 1.8em; text-align: justify;">
<li><div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><b>Is it safe to can unpeeled peaches? </b>I've spent hours on websites and read several books on canning - to no avail. This is the second year I've canned unpeeled peaches in a 5 to 1 water to sugar syrup (we're still alive). All my friends, their mothers and everything I've read says to peel and I'm beginning to buckle under all the finger wagging!!! </span></div>
<div align="left" dir="ltr">
<blockquote style="border-left-color: rgb(186, 194, 209); border-left-style: solid; border-left-width: 5px; margin-left: 15px; margin-right: 15px; padding: 5px 10px;">
<span style="background-color: rgba(255, 255, 255, 0);"><b>Answer: </b>Buckle not! It is perfectly safe to can peaches with the skins on! Most people don't because some folks think it feels like they're swallowing a cat (short hair, not Persian) when they eat a peach with the fuzzy skin still on! :) But it is perfectly safe! (canning unskinned peaches, not cats, that is! :) ..I'm gonna get letters on this one, for sure...</span></blockquote>
</div>
</li>
<li><div style="text-align: left;">
<b style="background-color: rgba(255, 255, 255, 0);">I just canned peaches for the first time. The seal seams good but I have air bubbles in my jars. Is this OK?"</b></div>
<blockquote style="border-left-color: rgb(186, 194, 209); border-left-style: solid; border-left-width: 5px; margin-left: 15px; margin-right: 15px; padding: 5px 10px; text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0);"><b>Answer: </b>Yes, that’s common. Some of the air came from bubbles trapped between the pieces of fruit you put in the jar. Other bubbles came from air trapped within the fruit itself. As long as the jar was processed according to the directions and it sealed properly, it is perfec</span><span style="-webkit-text-size-adjust: auto; background-color: #eceef2; font-family: 'Comic Sans MS'; font-size: 16px; line-height: 25px;">tly safe to eat!</span></blockquote>
</li>
</ol>
</div>
June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-21648148712346397112014-07-27T22:22:00.000-07:002014-08-05T13:05:26.667-07:00Overzealous Zucchini<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.specialtyproduce.com/ProdPics/6291.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="http://www.specialtyproduce.com/ProdPics/6291.jpg" height="276" id="yui_3_5_1_5_1406504652361_1081" style="height: 276px; width: 436px;" width="436" /></a><br />
<br />
<br />
<br />
It is the middle of summer, and those who have planted a few hills of zucchini summer squash are just about up to their ears in this prolific producer. There are various types of zucchini, including a yellow zucchini which is sweeter than the green, but has the classic zucchini texture. There can be no doubt it is a zucchini.<br />
<br />
There are many ways to prepare zucchini, but a very easy way is grilled. This recipe was given to me by my friend Nadine. It works either grilled or baked. It maintains a crispy crunch, because you don't precook the squash. Here is the down and dirty easy way to cook some of that very large zucchini that you missed while you were picking, and you think you just can't use it because it is too large. Not so. It is absolutely delicious prepared this way. <br />
<br />
1.) Slice zucchini lengthwise in about 1/3 inch thick slabs.<br />
2.) Brush with olive oil.<br />
3.) Sprinkle liberally with garlic powder and smoked paprika.<br />
(A word about smoked paprika/ It is<br />
a spice I just was recently introduced to. It lends a nice barbecue flavor to anything you <br />
shake it on. It is available where you find your everyday spices in the grocery<br />
store.) <br />
4.) Place on grill on a foil pan with holes poked in. I use a large round pizza pan with v,ery large<br />
round holes all over it. Barbecue for about 5-7 minutes on each side.<br />
5.) At the very last, put your favorite grated cheese on the zucchini and cook until just melted. I used<br />
three cheeses, parmesan, fresh mozzarella, and asiago. <br />
<br />
If baking, place cheeses on zucchini before baking. Bake at 400 degrees for about 20 minutes.<br />
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If you missed these recipe, these next two come from Yankee Magazine, summer 2014. You can sign up for their monthly newsletter which drops seasonal recipes into your email. It is well worth signing up.<br />
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<span class="fn">Italian Zucchini Crescent Pie</span></h1>
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<span class="rating"><b>Yield:</b> 6 to 8 servings</span></div>
<div class="RecipeIntro summary">
<span class="rating">Who can ever have enough recipes for zucchini? This
one for Italian Zucchini Crescent Pie is easy, delicious, and highly
recommended.</span><br />
<span class="rating"><br /></span>
<span class="rating">Learn more and see <a href="http://www.yankeemagazine.com/article/food/italian-zucchini-crescent-pie" target="_blank">how to make Italian Zucchini Crescent Pie</a>.</span></div>
</div>
<span class="rating">
</span>
<br />
<div id="RecipePhoto">
<span class="rating"><a href="http://www.yankeemagazine.com/wp-content/uploads/2012/07/zucchini-crescent-pie-slice-560x362.jpg" rel="lightbox[recipe]" title="Italian Zucchini Crescent Pie"><img alt="Italian Zucchini Crescent Pie" class="photo alignleft" src="http://www.yankeemagazine.com/wp-content/themes/canvasupgrade/functions/thumb.php?src=wp-content/uploads/2012/07/zucchini-crescent-pie-slice-560x362.jpg&w=375&h=0&zc=1&q=90" id="microdata-recipe-image" itemprop="image" width="375" /></a></span><br />
<div class="img-credit-div">
<span class="rating"><span class="img-credit" id="photo-274573">Photo/Art by Aimee Seavey</span></span></div>
</div>
<span class="rating">
</span>
<div class="RecipeIngredients" itemprop="ingredients">
<h3>
<span class="rating">
Ingredients:</span></h3>
<ul class="ingredients"><span class="rating">
<li class="ingredient">3 tablespoons margarine or butter
</li>
<li class="ingredient">4 cups thinly sliced zucchini
</li>
<li class="ingredient">1 cup chopped onion
</li>
<li class="ingredient">1/2 cup chopped fresh parsley or 2 tablespoons dried</li>
<li class="ingredient">1/2 teaspoon salt
</li>
<li class="ingredient">1/2 teaspoon pepper
</li>
<li class="ingredient">1/4 teaspoon garlic powder
</li>
<li class="ingredient">1/4 teaspoon dried basil
</li>
<li class="ingredient">1/4 teaspoon dried oregano
</li>
<li class="ingredient">2 eggs, beaten
</li>
<li class="ingredient">8 ounces mozzarella cheese, shredded (2 cups)
</li>
<li class="ingredient">1 can (8 ounces) crescent dinner rolls
</li>
<li class="ingredient">2 teaspoons prepared mustard</li>
</span></ul>
</div>
<span class="rating">
<div class="RecipeInstructions instructions" itemprop="recipeInstructions">
<h3>
Instructions:</h3>
NOTE. Before you begin, it's best to place the
zucchini slices in a colander over the sink or a large bowl. Shake a
little salt over the zucchini, then toss a few times in the colander to
coat. Allow the zucchini to drain for an hour before proceeding. This
will remove excess moisture from the zucchini and give you a better
result in the final dish.<br />
<br />
Preheat the oven to 375 degrees F. In a large skillet, melt the butter
over medium heat. Add the zucchini and onion and saute until the onion
is golden, about 10 minutes. Remove from the heat.<br />
<br />
Stir in the parsley, salt, pepper, garlic powder, basil, and oregano.
Combine the eggs and mozzarella and stir into the zucchini mixture.<br />
<br />
Place the crescent roll dough into an ungreased 10-inch pie plate. Press
over the bottom and up the sides to form a crust. Spread the crust with
the mustard. Pour the vegetable mixture into the crust. Bake for 18 to
20 minutes or until the center is set. If the crust begins to brown
before the center is<br />
set, cover with aluminum foil.<br />
<br />
Let stand for 10 minutes before serving.
</div>
</span></div>
<br />
<br />
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<br />
<br />
<h1 class="title">
Lemon Blueberry Zucchini Bread</h1>
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</span> <a class="PIN_1406505796794_pin_it_button_20 PIN_1406505796794_pin_it_button_en_20_gray PIN_1406505796794_pin_it_button_inline_20 PIN_1406505796794_pin_it_above_20" data-pin-config="above" data-pin-href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.yankeemagazine.com%2Fnew-england-traditions%2Flemon-blueberry-zucchini-bread&media=http%3A%2F%2Fwww.yankeemagazine.com%2Fwp-content%2Fuploads%2F2014%2F07%2Fzucchini-lemon-blueberry-bread.jpg&guid=031AMZGHbtbN-0&description=Lemon%20Blueberry%20Zucchini%20Bread" data-pin-log="button_pinit" href="https://www.blogger.com/null"><span class="PIN_1406505796794_pin_it_button_count" id="PIN_1406505796794_pin_count_0"></span></a> </div>
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by <a href="http://www.yankeemagazine.com/author/aeseavey@gmail.com"><span class="vcard author"><span class="fn">Aimee Seavey</span></span></a></div>
<br />
<br />
<div class="RecipeIngredients" itemprop="ingredients" style="border: 0px; float: left; margin: 0px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline; width: 720px;">
<h3 style="border: 0px; clear: both; margin: 0px 0px 0.2em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Ingredients:</span></span></h3>
<ul class="ingredients" style="border: 0px; list-style: none; margin: 0px 0px 15px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">4 eggs</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups (or less) sugar</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup canola oil</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups unpeeled, coarsely grated zucchini, drained slightly</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">zest of 1 lemon, grated</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">juice of 1 lemon</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">3-1/2 cups unbleached flour</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon salt</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">1-1/2 teaspoons baking soda</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">4 teaspoons baking powder</span></li>
<li class="ingredient" style="border: 0px; list-style-position: inside; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup (or more) frozen Maine wild blueberries</span></li>
</ul>
</div>
<div class="RecipeInstructions instructions" itemprop="recipeInstructions" style="border: 0px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 720px;">
<h3 style="border: 0px; clear: both; margin: 0px 0px 0.2em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Instructions:</span></span></h3>
<span style="background-color: rgba(255, 255, 255, 0);">Preheat the oven to 350 degrees F. Beat the eggs. Add the sugar and beat until well mixed. Add the oil and beat. Add the zucchini, lemon juice, and lemon zest and mix well.<br /><br />In a separate bowl combine the flour, salt, soda, and baking powder and add to the wet ingredients, mixing well. Gently fold in the blueberries. Pour the batter into 2 greased and floured 5x9-inch loaf pans. Bake approximately 55 minutes or until a knife inserted into the center of one of the loaves comes out clean. Remove from the oven and cool 10 minutes, then remove the loaves to a wire rack to continue cooling.</span></div>
<br />
<div class="FeatureFeed">
With summer in full swing, it
won’t be long before gardens are overflowing and we find ourselves
frantically trying to keep up with an overload of delicious in-season
fruits and vegetables. This recipe for Lemon Blueberry Zucchini bread
was part of a <i>Yankee</i> New England B&B recipe collection, and
comes from the 1794 Watchtide…by the Sea! Inn in Searsport, Maine. We
love it because it makes terrific use of summer’s bountiful zucchini,
wild Maine blueberries, and tart lemon. Why settle for plain zucchini or
blueberry bread when you could combine the two, plus a dose of citrus,
and get something even more special?<br />
<div class="wp-caption aligncenter" id="attachment_559936" style="width: 730px;">
<img alt="zucchini lemon blueberry bread" class="size-large wp-image-559936" src="http://www.yankeemagazine.com/wp-content/uploads/2014/07/zucchini-lemon-blueberry-bread-720x480.jpg" height="480" width="720" /><br />
<div class="img-credit-div">
<span class="img-credit" id="photo-559936">Photo/Art by Aimee Seavey</span></div>
Make the most of summer’s bounty with Lemon Blueberry Zucchini Bread.</div>
Zucchini is a summer kitchen staple. Among other things, you can
slice it up for use in a stir-fry or kabobs, hollow it out and bake it
stuffed with tomatoes and cheese, or shred it for use in zucchini
fritters or baked goods like muffins, cakes, and quick-breads. When
shredding, I like to use my box grater with the largest holes so I’ll
get to see plenty of the zucchini in the final product.<br />
<div class="wp-caption aligncenter" id="attachment_559933" style="width: 730px;">
<img alt="shredded zucchini" class="size-large wp-image-559933" src="http://www.yankeemagazine.com/wp-content/uploads/2014/07/shredded-zucchini-720x480.jpg" height="480" width="720" /><br />
<div class="img-credit-div">
<span class="img-credit" id="photo-559933">Photo/Art by Aimee Seavey</span></div>
Freshly shredded zucchini.</div>
Here, shredded zucchini is whisked together with eggs, sugar, oil, fresh lemon juice, and lemon zest.<br />
<div class="wp-caption aligncenter" id="attachment_559935" style="width: 730px;">
<img alt="zucchini bread batter" class="size-large wp-image-559935" src="http://www.yankeemagazine.com/wp-content/uploads/2014/07/zucchini-bread-batter-720x480.jpg" height="480" width="720" /><br />
<div class="img-credit-div">
<span class="img-credit" id="photo-559935">Photo/Art by Aimee Seavey</span></div>
Combining the zucchini and lemon goodness.</div>
Then, after the dry ingredients are incorporated, a healthy dose of
wild Maine blueberries completes the batter. If you can’t get your hands
on any fresh blueberries, the frozen variety works fine. Just be sure
to add them while they’re still frozen and don’t stir the batter too
much. Over-stirring when using frozen blueberries can cause the berries
to “bleed,” giving you purple batter, which will visually drown out the
beautiful flecks of green and yellow from the zucchini and lemon zest.<br />
<div class="wp-caption aligncenter" id="attachment_559932" style="width: 730px;">
<img alt="blueberry batter" class="size-large wp-image-559932" src="http://www.yankeemagazine.com/wp-content/uploads/2014/07/blueberry-batter-720x480.jpg" height="480" width="720" /><br />
<div class="img-credit-div">
<span class="img-credit" id="photo-559932">Photo/Art by Aimee Seavey</span></div>
Time for tiny, wild blueberries from Maine.</div>
Because my loaf pan is a little larger than most, I made one loaf and
a half-dozen muffins with my batter. Look at all those beautiful
berries and bits of zucchini and lemon!<br />
<div class="wp-caption aligncenter" id="attachment_559934" style="width: 730px;">
<img alt="zucchini blueberry lemon bread" class="size-large wp-image-559934" src="http://www.yankeemagazine.com/wp-content/uploads/2014/07/zucchini-blueberry-lemon-bread-720x480.jpg" height="480" width="720" /><br />
<div class="img-credit-div">
<span class="img-credit" id="photo-559934">Photo/Art by Aimee Seavey</span></div>
Tart and sweet, this bread’s a winner!</div>
While it’s sweet enough to eat on its own, a warm slice topped with a
little butter is summer quick-bread perfection, and since this recipe
makes enough to share, you can either give the extra loaf to a friend,
or freeze it for later.<br />
<br /></div>
<div class="border" id="author">
<div id="author-img">
<img alt="Aimee Seavey" class="avatar avatar-96 photo" src="http://0.gravatar.com/avatar/0a0b4c537ef45eb2856043de1bcd1a23?s=96&d=http%3A%2F%2Fwww.yankeemagazine.com%2Fwp-content%2Fthemes%2Fyankeemagazine%2Fimages%2Favatar.jpg%3Fs%3D96&r=G" height="96" width="96" /></div>
<div id="author-details">
<div class="block">
<h4>
Author:</h4>
Aimee Seavey</div>
<div class="block">
<h4>
Biography:</h4>
Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and
assists in the development and promotion of content for
YankeeMagazine.com through blogging and social media outlets.</div>
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</div>
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</div>
<br />
<br />
That is all for now. I haven't tried the lemon blueberry zucchini bread yet, but at my next picking I intend to make a few loaves and freeze a few. It sounds scrumptious. I'll let you know how it came out. Happy squashing.<br />
<br /></div>
June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-62866020012388972642012-08-14T10:59:00.000-07:002012-08-14T11:07:54.608-07:00Savory Tomato Stuffed Pizza Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcWHLrToy7QZ2XF3XvkyNk5LCehZBIxTPjbkenN8h0szf1GpWF5HHi-xLlZGY-WBQa08qXhitMFa_ZG0xTTlfDBz3p5otAU3WhD4Bvdv9xPBmrp5PDvRiRktgV2WHJFsH_9yXxHUppcs/s1600/finished+bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcWHLrToy7QZ2XF3XvkyNk5LCehZBIxTPjbkenN8h0szf1GpWF5HHi-xLlZGY-WBQa08qXhitMFa_ZG0xTTlfDBz3p5otAU3WhD4Bvdv9xPBmrp5PDvRiRktgV2WHJFsH_9yXxHUppcs/s640/finished+bread1.jpg" width="480" /></a></div>
<br />
I have been asked by one of the clients of <a href="https://www.facebook.com/CoventryFarmersMarket">Coventry Regional Farmers Market</a> to post this recipe, after mentioning it on their Facebook page. Coventry Regional Farmers Market is the premier farmers market in the state of Connecticut. It has been rated number one by Yankee Magazine and received a free barn last year. This year it is in hot pursuit to win a tourism award. <br />
<br />
Although today I created more of a calzone, you can create any shape and size you want for this bread. It uses ready made pizza crust, which makes this bread relatively quick to make. This is just one combination. You can create any kind you like. It is worth experimenting with various herbs, cheeses, and vegetables. Got too much eggplant? Create a filled bread with eggplant, mushrooms, and feta cheese. You could even add a meat to it, such as lamb, to create a meat roll. You can try whole wheat pizza crust, or gluten free if you have problems with wheat. This lends itself to a lot of creativity and can lead to a very exciting session in anybody's kitchen. <br />
<br />
Always at this time of year, in Connecticut at least, we have far too many tomatoes and basil, and become a bit crazed at trying to use all those tomatoes and basil. So this bread can be made in large amounts, then frozen for future use. <br />
<br />
So far this year I have made a broccoli/ cheese combination and now the tomato. Next week I think I will be experimenting with swiss chard and eggplant. I have been pleased with the Rosita eggplant I bought in the spring from <a href="https://www.facebook.com/TopmostHerbFarm">Topmost Herb Farm</a> in Coventry, CT. I bought several items from Carole. All have done well, including the heirloom tomatoes I purchased from her. Carole, and her Topmost booth, can be found every week at the Coventry Farmers Market. Coming up this Sunday, Aug. 19, the market will be highlighting all those heirloom varieties that we have all grown to love here in the east.<br />
<br />
Now, let's get to the recipe.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsG3Sjzn2H5WTgeVNvEwjViTsDvjzGo-82eBJNaUtsZtsH9K3nFFTLZjfCnPJNcSCkxLBQXIckUPRCFIS5Eq0zIE2WaFY9ZyjiNM5FKISb4UewwGzSWNpsZGQlHigJJKXfoCB034Shw0/s1600/basil2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsG3Sjzn2H5WTgeVNvEwjViTsDvjzGo-82eBJNaUtsZtsH9K3nFFTLZjfCnPJNcSCkxLBQXIckUPRCFIS5Eq0zIE2WaFY9ZyjiNM5FKISb4UewwGzSWNpsZGQlHigJJKXfoCB034Shw0/s320/basil2.jpg" width="237" /></a><span style="font-size: large;"><u>Ingredients </u></span><br />
<br />
1 pound of ready made pizza crust (I use mostly Big Y)<br />
2 or 3 Heirloom tomatoes<br />
Wayne's Organic Garlic - 1 or 2 cloves, minced fine<br />
Topmost fresh basil - about 1/3 cup, chopped<br />
32 oz container part skim ricotta cheese<br />
16 oz block of part skim mozzarella cheese, shredded<br />
Olive oil<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyzVanZg1rJHus_zR6Z7fkK7CRAksvkLNdxP-HLPxvqergLRlryxbBRoIj3N0JT0qVkPgZWVz5c7v9kNVZvlRqLRDqIq5rQRrlqgLdGB7PQ7ULidi6U-HVB0HIYYbh8OqQuy0UX9jLCk/s1600/tomato2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyzVanZg1rJHus_zR6Z7fkK7CRAksvkLNdxP-HLPxvqergLRlryxbBRoIj3N0JT0qVkPgZWVz5c7v9kNVZvlRqLRDqIq5rQRrlqgLdGB7PQ7ULidi6U-HVB0HIYYbh8OqQuy0UX9jLCk/s320/tomato2.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: large;"><u>Directions </u></span><br />
<br />
Heat oven to 425 degrees. Spray baking sheet with cooking spray. I use Pam olive oil spray. <br />
<br />
Chop tomatoes and put in colander to drain. Chop fresh basil leaves to make about 1/4 to 1/3 cup. Mince garlic fine. Grate the mozzarella cheese. I usually only need about half of the block, but if I am making a few more than one recipe, I will need it all. Keep all items in your workspace.<br />
<br />
<br />
Heat pizza crust dough , in its package, in the microwave for about 20 seconds. This warms the dough. If it still seems cold on one side, heat again for another 10 to 20 seconds. Leave in package.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3DK6WkYMnpnUr2CfRXEkcvoKN0CRSsAear1ixZdAsryorUEP5xkM7tIWZl8UajoDmADtYUK-a0u2aR90XbYSAd0DCGxw019KFDHo5mkGD83CedJnwP685ygyD96mWBUaZtqtmzNkqW8/s1600/dough1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3DK6WkYMnpnUr2CfRXEkcvoKN0CRSsAear1ixZdAsryorUEP5xkM7tIWZl8UajoDmADtYUK-a0u2aR90XbYSAd0DCGxw019KFDHo5mkGD83CedJnwP685ygyD96mWBUaZtqtmzNkqW8/s320/dough1.jpg" width="320" /></a>Open the package and take out about 1/3 of the dough for the calzone bread, and about half if you want to make a longer loaf. Close package up to keep dough from getting hard. <br />
<br />
With a really small amount of flour on your surface, first squeeze dough between hands to flatten a little, then using both hands begin to work just the edge of the dough to thin out. <br />
<br />
Place on your work surface and this is the hard part, begin to flatten the dough without stretching it or breaking it as you work it. Now you don't want alot of flour, just enough to make cleaning a little easier later on. The dough needs to stick to the surface so it won't spring back. That is why you need to warm it, becausse otherwise the dough will constantly go back to the ball. I use first a pounding motion from the center, to thin out the dough toward the edge, then I use a pounding along the edge, and a slicing motion. You will figure it out as you work with the dough. I like my dough a little thin, because it will raise when baked, and if you have it too thick you will end up with all dough and very little filling. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjV-LW7ABusdMXk7RPIbSJXtgPLmaUqU4aU860yg0-eFXwUEz0LYVPqL-fVCo2zSmLTYhyphenhyphenjmfKxbwyoEPvZ647efhXZrp0iAN_Uvk_0C9dPnVGjUWGyGH3WQlk7EykNonKvcl5vBE-SXw/s1600/sidesliceagain.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjV-LW7ABusdMXk7RPIbSJXtgPLmaUqU4aU860yg0-eFXwUEz0LYVPqL-fVCo2zSmLTYhyphenhyphenjmfKxbwyoEPvZ647efhXZrp0iAN_Uvk_0C9dPnVGjUWGyGH3WQlk7EykNonKvcl5vBE-SXw/s320/sidesliceagain.jpg" width="240" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlCV_GFbGmgxeU4pCNtBecxJ5St0WbX3aw93FjkjrWk-Uivagy-YTMdHf-XFJlAr9JUeQQNggfNi4oSSthCZr-hdH5QeOyFwJ70OOdrKq8rCkxN5nN7crFfE6PnYsgxQ8cqiUugNjGsU/s1600/pound.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlCV_GFbGmgxeU4pCNtBecxJ5St0WbX3aw93FjkjrWk-Uivagy-YTMdHf-XFJlAr9JUeQQNggfNi4oSSthCZr-hdH5QeOyFwJ70OOdrKq8rCkxN5nN7crFfE6PnYsgxQ8cqiUugNjGsU/s320/pound.jpg" width="240" /></a><br />
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Pound with palm from center out Slice edge with side of hand to thin.<br />
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You keep on doing the pounding, then the slicing until you have it big enough to fill. With the bread, your dough should be more rectangular in shape. With the calzone type, a circle is good. Always fill it on the widest edge, because you can always stretch the dough across it later. My circle for the calzone is about 8 inches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXD0chcWrhl-JPH0206IXoGAmqeBVLtp7CytBroZaf_3jbZkYk0jt6NK2hge9K-gobAn6fAogQeXFN1Ssi6DIl3bePrpZR3oU-6KclE0-XPucm5XRxlpmXSiZaxyeejD231fhRBkgfcI/s1600/mozzarella2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXD0chcWrhl-JPH0206IXoGAmqeBVLtp7CytBroZaf_3jbZkYk0jt6NK2hge9K-gobAn6fAogQeXFN1Ssi6DIl3bePrpZR3oU-6KclE0-XPucm5XRxlpmXSiZaxyeejD231fhRBkgfcI/s320/mozzarella2.jpg" width="303" /></a></div>
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To fill, first put on some of the grated mozzarella cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc9pmsManZ05GOUdX5a2jl4ECBW_hSkXEsDbrRJHPtgNv7b6EFj3cOSMjmRJrK30PODQsu6DZSmGJuWZUWCSfoimJH4CQE6nGhQMg6Nk9EEwM9905md0ySN0MpIn7IKZvqfDT3GGp1wk/s1600/basilbread2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc9pmsManZ05GOUdX5a2jl4ECBW_hSkXEsDbrRJHPtgNv7b6EFj3cOSMjmRJrK30PODQsu6DZSmGJuWZUWCSfoimJH4CQE6nGhQMg6Nk9EEwM9905md0ySN0MpIn7IKZvqfDT3GGp1wk/s320/basilbread2.jpg" width="240" /></a><br />
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Then add some minced garlic and some basil. This is all up to your preference. I like lots of garlic and basil, but some might like less. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMep0Gq1wQktRXD80qInEzo9heiMSzO0yf_FOnGtNral1L5wA4oQY1HG2S3p52xUfe6RXO41K24kffUMEFFB3cPW1RVMBOnUVcgmGcHFvgZQDFTShPa96OKkjsFBtmc2Yw476ev82nwko/s1600/oil1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMep0Gq1wQktRXD80qInEzo9heiMSzO0yf_FOnGtNral1L5wA4oQY1HG2S3p52xUfe6RXO41K24kffUMEFFB3cPW1RVMBOnUVcgmGcHFvgZQDFTShPa96OKkjsFBtmc2Yw476ev82nwko/s320/oil1.jpg" width="320" /></a><br />
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Add some chopped tomato and a little bit of olive oil. Just a few drips will do. <br />
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Next put a few spoons of ricotta cheese on top of the tomatoes, then add a little more mozzarella cheese on top of that. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoI24TqIba0VqrcIGxitDu1AxKhnNCGTIzC5Ej6G4P1MWO6GhnW9BCpfot8kCvbo0Ob1X8AF6rYRZQTe3wRfGFKXtjVHh9J21Cjm9nykcpPM_qrSeWa7sGdw2xcusA4IOexpzY-Go4L8/s1600/ricotta1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoI24TqIba0VqrcIGxitDu1AxKhnNCGTIzC5Ej6G4P1MWO6GhnW9BCpfot8kCvbo0Ob1X8AF6rYRZQTe3wRfGFKXtjVHh9J21Cjm9nykcpPM_qrSeWa7sGdw2xcusA4IOexpzY-Go4L8/s320/ricotta1.jpg" width="263" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9FM3NWEXuoDeuNs_g9A_EM4Z_7VATb4jqRQEwdXs8r58aOT3vUpCVwbN8IF5lyYWv84-b3hy4QEMRNj8QKwknjRY5iA3U6zx45hlvo4jejuwnaDi5ElZquJosGEYVpuK3fpFlnZEgQk/s1600/moremozz1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9FM3NWEXuoDeuNs_g9A_EM4Z_7VATb4jqRQEwdXs8r58aOT3vUpCVwbN8IF5lyYWv84-b3hy4QEMRNj8QKwknjRY5iA3U6zx45hlvo4jejuwnaDi5ElZquJosGEYVpuK3fpFlnZEgQk/s320/moremozz1.jpg" width="239" /></a><br />
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When making the calzone style, just fold the unfilled half over the filled half and pinch the edges. When making the bread, you should place your filling down the middle, then fold over each side over the filling. Always make sure you leave about an inch or so on the top and bottom edge of the dough, and the same for the bread, so when you fold you can still pinch it tight on the long ends. <br />
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Now comes the really tricky part, peeling your finished bread off of the work surface. I find rocking it back and forth helps, but you still might find that you need to lift it off with a spatula. This is where you may tear the bread, especially on the bottom. It takes practice, but you will eventually be able to peel it off successfully. If you do break the crust, you can always try to add extra dough to cover it up. I just did one where the entire bottom broke apart, so I flipped it over so the bottom was facing up, I put extra dough over the filling, and when it was baked I ended up with a delicious looking bread that had the filling peeking out of the baked crust. It does not matter if it breaks, only if you intend to freeze it. It tastes good even if the loaf does not come out perfectly. </div>
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Bake at 425 for 12 to 15 minutes till crust is nicely browned.</div>
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You should be able to put two loaves on a baking sheet if using half of the crust per loaf, and about 3 if you make the calzone style. Have fun experimenting, and don't ever give up because it isn't perfect the first time. I have been trying to work with pizza crust for 8 years, and my brother finally showed me how to get around my problems this year, so now I am good to go, and you will be too.</div>
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June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-65968612657681365842011-12-01T11:52:00.000-08:002011-12-01T12:42:49.694-08:00From Soup to Dessert<div dir="ltr" style="text-align: left;" trbidi="on">My itching eczema seems to be responding to the dietary changes I am instituting into my daily routine. It seems that the biggest culprit affecting my condition has been sugar. I am day 3 without refined sugar, and the itchiness is much reduced, as well as the redness. The size of the patch also seems to be shrinking. It may be a combination of the lotions and creams and the diet, but whatever it is it seems to be working. <br />
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Here is my regime for creams. First thing in the morning I put on Aveeno Eczema Therapy on the patch. Within about 6 hours, I put my first application of oil and vaseline. First the baby oil, then about 5 minutes later I put on the vaseline. At supper I put on more of the Aveeno, and during the night, if I find myself itching the area, I put on another application of oil and vaseline. The burning I used to get from my prescriptions no longer occurs. <br />
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Now for my diet. I did not totally go macrobiotic, but I had a leftover soup from Thanksgiving so I used it. It is called Roasted Butternut Squash Bisque, and I pulled off the recipe from the Two Rivers Country Club. Here is the recipe, with a few changes that I added.<br />
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<div style="left: 0px; position: relative; top: 0px;"><div ;overflow:visible="" id="Page1" style="background-color: white; left: 0px; position: absolute; top: 10px;"><nobr><span class="ID14" style="left: 249px; position: absolute; right: 666px; top: 52px;"><b><b style="background: rgb(255, 255, 102); color: black;">ROASTED</b> <b style="background: rgb(102, 255, 255); color: black;">BUTTERNUT</b> <b style="background: rgb(255, 204, 153); color: black;">SQUASH</b> <b style="background: rgb(102, 255, 153); color: black;">BISQUE</b></b></span></nobr> <nobr><span class="ID14" style="left: 304px; position: absolute; right: 608px; top: 76px;"><b>From Two Rivers Country Club</b></span></nobr> <nobr><span class="ID18" style="left: 408px; position: absolute; right: 516px; top: 121px;"><b>Ingredients:</b></span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 665px; top: 174px;">2 <b style="background: rgb(102, 255, 255); color: black;">butternut</b> <b style="background: rgb(255, 204, 153); color: black;">squash</b> (approximately 4 pounds total) - halved and seeded</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 348px; top: 204px;">6 tablespoons unsalted butter</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 390px; top: 235px;">Kosher salt and fresh ground pepper</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 437px; top: 267px;">Fresh ground nutmeg (about ¼ teaspoon)</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 370px; top: 297px;">1 tablespoon extra virgin olive oil</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 273px; top: 328px;">½ teaspoon cinnamon</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 289px; top: 360px;">1 cup finely diced onion</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 281px; top: 390px;">1 cup finely diced leek</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 554px; top: 421px;">1 teaspoon fresh grated ginger or ¼ teaspoon dry ginger</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 377px; top: 453px;">5 cups vegetable or chicken stock</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 472px; top: 484px;">½ cup of heavy cream or ½ cup crème fraiche</span></nobr> <nobr><span class="ID18" style="left: 405px; position: absolute; right: 522px; top: 546px;"><b>Instructions:</b></span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 287px; top: 588px;">Preheat oven to 375°.</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 785px; top: 649px;">Cut each <b style="background: rgb(255, 204, 153); color: black;">squash</b> in half and discard seeds. Brush the cut sides with 6 tablespoons of</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 802px; top: 681px;">the butter. Season with the salt, pepper and nutmeg. Place the <b style="background: rgb(255, 204, 153); color: black;">squash</b> cut side down in</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 794px; top: 711px;">a baking dish and bake until tender, approximately 1 ½ hours. Cool, scoop out the pulp</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 213px; top: 742px;">from the skin.</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 486px; top: 804px;">Puree the <b style="background: rgb(255, 204, 153); color: black;">squash</b> in a food processor. Reserve.</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 773px; top: 867px;">In a large saucepot, heat the olive oil and add the onions and leeks. Sweat over low</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 807px; top: 898px;">heat. Do not brown! Add the puree of the <b style="background: rgb(102, 255, 255); color: black;">butternut</b> <b style="background: rgb(255, 204, 153); color: black;">squash</b>, cinnamon, ginger and stock.</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 754px; top: 928px;">Bring to a boil and simmer gently for 15-20 minutes. Whisk in the heavy cream, if</span></nobr> <nobr><span class="ID18" style="left: 108px; position: absolute; right: 665px; top: 960px;">desired or ladle in serving bowl and add small dollop of crème fraiche.</span></nobr> <nobr></nobr> <nobr></nobr> </div></div><br />
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The two changse I made was adding a 3 oz jar of pimento to the soup, and using sea salt. To keep a primarily macrobiotic recipe, use a homemade vegetable stock instead of chicken stock, as I did.<br />
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<a href="http://74.6.238.254/search/srpcache?ei=UTF-8&p=roasted+butternut+squash+bisque&fr=yfp-t-701&u=http://cc.bingj.com/cache.aspx?q=roasted+butternut+squash+bisque&d=4552042930439646&mkt=en-US&setlang=en-US&w=35342089,f0f40b86&icp=1&.intl=us&sig=OTTBPWz0cvRkG9lHYjb0Bw--">Link to the recipe</a><br />
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Since this was a leftover, I had some of my <a href="http://recipesfromjuneskitchen.blogspot.com/2011/11/new-diet-have-to-go-macrobiotic-recipes.html">Savory Brown Rice</a> left from the previous night. So I added it to the squash soup, and it was postively magnificent. <br />
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<span style="font-size: x-large;"><u>Main Course - Spinach And Goat Cheese</u></span><br />
<span style="font-size: x-large;"> <u>Mini Quiche</u></span><br />
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<span style="font-size: large;">Ingredients:</span><br />
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2 cloves garlic, minced<br />
1/4 cup chopped mushrooms<br />
1/3 cup chopped leeks<br />
1 10 oz package fresh spinach<br />
1/2 cup non fat organic plain yogurt<br />
3/4 cup skim milk<br />
3 large eggs<br />
1/4 tblsp ground pepper<br />
1 1/2 tsp Dulse granules (available at natural food stores)<br />
1/2 pound raw goat cheese<br />
1/2 tsp Mrs. Dash Garlic & Herb seasoning<br />
large cupcake pan<br />
olive oil<br />
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Wash spinach. Do not drain. In a large sauce pan on high heat, place raw spinach and stir until spinach starts to wilt. You may need to do this in steps because you don't want to have too much spinach in the pan at once. After spinach has wilted, transfer to a colander and let spinach cool. After the spinach is cooled, squeeze dry and chop coarsely. <br />
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Combine mushrooms, garlic and leeks in the same saute pan with 1 tblsp olive oil. Add Dulse granules and saute for about 4 minutes. Remove from heat and add spinach. Divide the mixture evenly in your six holes in the large cupcake pan.<br />
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Take your goat cheese and divide it into six, and place a dolop on each spinach cup in your pan.<br />
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In a medium bowl whisk the yogurt, milk, eggs, pepper, and garlic and herb seasoning. Combine well, then pour in equal amounts over the spinach/cheese mixture in your cupcake cups. <br />
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Bake for about 40-50 minutes at 350 degrees until eggs are set and tart is browned.<br />
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These are so good that you will probably want to eat two, so this recipe makes 3 servings.<br />
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<span style="font-size: x-large;"><u>Flourless And Sugarless Oat and </u></span><br />
<span style="font-size: x-large;"><u>Peanut Butter Cookies</u></span><br />
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<span style="font-size: large;">Ingredients:</span><br />
1 1/3 cups rolled oats<br />
A handful of raisins (maybe 2 or 3 tblsp)<br />
A handful of walnuts<br />
3 tblsps raw honey<br />
1/4 cup Polenta Cornmeal<br />
1/4 cup unsweetened, unsalted natural peanut butter<br />
1/2 tsp baking powder<br />
1/4 tsp baking soda<br />
1 egg<br />
2 tblsp organic butter substitute (available at health food stores)<br />
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Preheat oven to 350 degrees<br />
Combine all ingredients in a large bowl. Mix well until batter is blended evenly.<br />
Portion cookies on a cookie sheet lined with parchment paper. I actually picked up about a tablespoon, and with my hands tried to compress the batter as much as I could, then when it was on the cookie sheet I pressed down to flatten.<br />
Bake cookies for approximatey 12-15 minutes.<br />
Makes about 12 cookies.<br />
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My journey into healthier eating continues, though I am currently looking at Entenmann's chocolate covered doughnuts. It is taking everything in my power to remember what sugar apparently does to my eczema, but so far I have been okay. The cookies are actually very tasty, and hopefully they will satisfy my sweet craving. Tonight, though it isn't macrobiotic, I will be making beef stew for the family. My recipe for stew includes an onion broth that I cook the meat in, then I add carrots and potatoes in the last 20 minutes or so of cooking. It is simple, hearty, and the family loves it. <br />
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</div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-23328059612747695732011-11-30T07:18:00.000-08:002011-11-30T07:24:53.294-08:00New Diet - Have to go macrobiotic. Recipes begin today<div dir="ltr" style="text-align: left;" trbidi="on">Hi to all my readers. So sorry it has been so long since my last post, but I have not had lots of time to keep the blog. The produce from my gardens has been canned or frozen, and now I am diving into summer flavored tomatoes that I froze, and wonderful melons, tropical fruits, and apple slices. I am poking away at my homemade salsa's, but the jams will have to sit, as white sugar is a no no. <br />
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So what exactly is a macrobiotic diet? Basically it is a diet that relies heavily on whole, unprocessed grains, lots of vegetables and fruits, and very little meat and dairy. What has generated this new diet? My skin. I am now joining the ranks of millions of others who have been "blessed" with eczema. The condition leaves your skin itchy, red, patchy, sometimes oozing, and can lead to arthritis, infections and leg ulcers. I am lucky that my single patch is on my ankle, but it is spreading up my leg, and I am concerned that it may start showing up all over my body. <br />
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The thought process is that eczema occurs due to an imbalance in your biology. In other words, it is not a surface or skin condition, but is a symptom of internal issues. So the way to treat eczema is to start on the inside with diet. I have tried everything else, from prescriptions to creams and so far nothing has worked. We will go to the inside now and see if I can alleviate the itch and pain on my ankle, and prevent it from spreading further.<br />
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Okay, so what do I have to go without? Firstly, no more refined sugar. That means white, brown, molasses, corn syrup, anything that has to be processed to reach its shoppable state. What I can use is B grade pure maple syrup, honey, stevia, and things like agave nectar. I can also sweeten with pineapple juice, as long as it is not processed. So I will have to start buying pineapples, then use my juicer to extract the juice. <br />
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Next, I have to go without white flour, or any flour that is processed in any way. All products made with flour, such as pasta products and breads are also off the diet. So this is a tough one. It means that I will have to make my own whole grain breads and go without pasta of any kind. I can eat things like oatmeal, 100% whole grain products, and brown rice, but not white rice. So are you squirming yet? Imagine not being able to use sugar or flour any longer. Do a quick calculation in your head, right now, and check off how much you eat with sugar and flour in it every day, and you will see the task facing me is nearly impossible.<br />
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Okay, now the really hard part. I have to give up coffee and chocolate, and anything with caffeine. If you haven't screamed yet and run from the room as you think of that, I give you permission to go do that now.<br />
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Are you back? Technically, I also should not eat my home canned fruits or vegetables, and I also should not eat my frozen vegetables, but I am hoping that since I did it myself, the pitfalls which come with commercially canned or frozen vegetables won't be as bad. I am not giving up my freezer of frozen produce which I grew organically, or purchased from farmers markets. There is time for that. I have been dealing with the eczema for over a year now, and if using my home canned or frozen stuff continues the condition, I will start fresh with the right way to do this diet once my freezer is empty.<br />
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Right now I am treating the eczema with a combination of baby oil and vaseline, and Aveeno Eczema Cream. Most have said that baby oil and vaseline are very bad for the condition, but it alleviates some of the itching and burning I get from just walking. The patch is right where my shoes hit my ankle, and even walking without shoes and socks the motion is causing irritation and inflammation. It is a difficult area to treat, because the ankle is constantly being used to walk. The skin never gets a rest. <br />
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I began reducing my intakes of foods for supper last night. What I ate was a brown rice dish, some salad and half a hamburger with salsa on it. I drank water. For breakfast this morning I had an oatmeal creation, which was incredibly tasty. Here are the rice and oatmeal recipes.<br />
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<span style="color: #cc0000; font-size: x-large;"><u>Savory Brown Rice</u></span><br />
<span style="color: #cc0000; font-size: large;">Ingredients:</span><br />
<span style="color: #cc0000;">2 cups water</span><br />
<span style="color: #cc0000;">1 cup brown rice</span><br />
<span style="color: #cc0000;">1 cup Fresh organic leeks, chopped</span><br />
<span style="color: #cc0000;">1 clove garlic, minced</span><br />
<span style="color: #cc0000;">1/2 cup to 1 cup dried fruit mixture (recipe follows)</span><br />
<span style="color: #cc0000;">1 to 2 tablespoons olive oil</span><br />
<span style="color: #cc0000;">1 tablespoon fresh parsley</span><br />
<span style="color: #cc0000;">2 tsps celiac salt</span><br />
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<span style="color: #cc0000;">Bring water to boil. Add brown rice and cover. Simmer on low heat for about 40 minutes, or until water is absorbed. Remove from heat.</span><br />
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<span style="color: #cc0000;">Add remaining ingredients, mix and serve.</span><br />
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<span style="color: #cc0000; font-size: large;"><u>Dried Fruit Mixture</u></span><br />
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<span style="color: #cc0000;">Combine dried cranberries, sliced almonds, sliced pistachio nuts, raisins, and currents. Spritz the mixture with a little agave nectar for a sweet taste, or a little fresh lemon juice if you want it less sweet. You can do equal amounts of each, or do more nuts than fruit, but it is for your tastes. </span><br />
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<u><span style="color: #cc0000; font-size: x-large;">Breakfast Oatmeal</span></u><br />
<span style="color: #cc0000; font-size: large;">Ingredients for single serving:</span><br />
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<span style="color: #cc0000;">1 cup water</span><br />
<span style="color: #cc0000;">1/2 cup whole oats</span><br />
<span style="color: #cc0000;">1/3 cup sliced apples</span><br />
<span style="color: #cc0000;">1/4 cup chopped walnuts</span><br />
<span style="color: #cc0000;">1 tsp cinnamon</span><br />
<span style="color: #cc0000;">2 tsps. maple syurp</span><br />
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<span style="color: #cc0000;">Bring water to rolling boil. Add oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat and add remaining ingredients, then cover and let stand for about 3 minutes. Ready to eat. This oatmeal is more like a soft granola. It does the heart and body good, so try it even on the kids and I bet they will eat it too.</span><br />
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Well that's it for today. I hope that I can keep up my blog now that the colder season is here. More information will be coming regarding my battle with eczema, as well as tips and tricks that are successful for controlling it. Stay tuned. Have a good day.<br />
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</div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-54325967022553290822011-09-17T08:30:00.000-07:002011-09-17T08:56:47.039-07:00Melon Harvest - Lot's of cantaloupe and watermelon<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqgckPQxziTUf3orQQaz2vC2cgeDTnnf84zyNNg8Xe-8mUiUDbLWPvY-MH_q6Q4QRUzxRHNcTsR3S2uaS0L9qNVvTNJF6FVNRVFEUiZnTDkXubDOEJxKpLaCOfii3fwps1FrnY9iiV9A/s1600/marketrain13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqgckPQxziTUf3orQQaz2vC2cgeDTnnf84zyNNg8Xe-8mUiUDbLWPvY-MH_q6Q4QRUzxRHNcTsR3S2uaS0L9qNVvTNJF6FVNRVFEUiZnTDkXubDOEJxKpLaCOfii3fwps1FrnY9iiV9A/s320/marketrain13.jpg" width="320" /></a></div>Well, I have had a summer of growing, harvesting, canning and freezing. It has been awhile since I could find the time to make an entry into my blog. I have many recipes that I have been doing all summer, and hope I can catch up with them now that most things are done growing for the year. We are heading into the best time of year for melons of all kinds. Watermelons, cantaloupe, muskmelons and honeydew melons are all in season right now. <br />
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The prices for melons at farmers markets and grocery stores are currently at the best you will find all year. It seems such a shame to let all that good pricing go to waste. But what can you do with melons? Most people know that they can eat a few of them, but to buy too many seems a waste because their shelf life is not all that long, even when they are in season. There are things you can do to enjoy the flavor of melons, even in December when the going rate for a cantaloupe can be over $4.00 a piece. <br />
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The question arises, can you freeze melons? The answer is a resounding yes. You do lose some of the summer flavor, of course, but a frozen melon ball is nearly as good as a fresh melon ball from a December cantaloupe. You can also create your own melon freezes now with in season watermelons. If you happen to have popsicle molds, you can fill them with pureed melon, freeze and eat at your leisure. Children love popsicles, even if they have been outside sliding in the cold snow. Melon popsicles are better than regular popsicles because they have a lot more nutrients and a natural sugar. Don't have popsicle molds? You can create melon ice cubes instead. Use ice cube trays to freeze the pureed melon, then package in freezer bags or canning jars. They are almost like eating an Italian ice. Add a few flourishes, such as lemon or orange, for a different flavor. I have even pureed the melons with vanilla yogurt for another great treat.<br />
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There is no trick to freezing melons. Generally all you need to do is cut them into 1/4 inch cubes, or use a melon baller to create melon balls. This works not only for cantaloupes, but for watermelons and honeydew as well. Once you have cut your cubes or made your melon balls, place them into glass canning jars or plastic freezer containers. I like canning jars because for some reason there is rarely any freezer burn. When you freeze in canning jars, there is crystallization but the flavor is always very fresh when thawed. <br />
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If space is a problem, you can use plastic freezer bags, but you will most likely get freezer burn. However you can buy a vacuum sealer, and then vacuum seal all your produce. Where can you get a vacuum sealing system? A search will bring you to many sites that sell systems. Here are a few that I found. One is available at <a href="http://www.kohls.com/kohlsStore/kitchen/electrics/storage_organization/vacuum_sealers.jsp?pfx=pfx_google_roi&cid=aagkitdine">Kohl's</a>. You can also buy a very inexpensive one at <a href="http://www.amazon.com/gp/product/images/B0044XDA3S/ref=dp_image_z_0?ie=UTF8&n=284507&s=kitchen">Amazon.</a> There is also a very nice system available through the official <a href="http://www.foodsaver.com/Index.aspx">Foodsaver</a> website. <br />
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In my harvesting of cantaloupe in the past, I actually developed one recipe that can be canned. I had a bumper crop of cantaloupe one year. I had so many melons, I cried at the thought of wasting all that melon. Never grow cantaloupes on a hill. If you do, you will have dozens of cantaloupes to use up. They love growing on hills. I happen to have a relatively steep one in my backyard, and when I planted cantaloupe and watermelon on the hill one year, the harvest was endless. However, I was not going to be beaten by too many melons. So I went to work trying to develop a way to can my cantaloupe. <br />
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The recipe I came up with was a rich, delectable conserve. Some might think it too sweet, but I had a wonderful winter of eating this conserve on toast, and using it in baked goods such as coffee cake. It lasts for a few years if you can't eat it all in one year.. That sometimes happens when you have a bumper crop. Try this conserve for a very special, expensive tasting treat. It is the kind of recipe that you will find at the finest bed and breakfasts, that is how special it is. <br />
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<span style="color: #b45f06; font-family: Verdana, sans-serif; font-size: x-large;"><u><em>Spiced Cantaloupe Conserve</em></u></span><br />
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<span style="color: #b45f06; font-family: Verdana; font-size: large;">Ingredients:</span><br />
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<span style="color: #b45f06; font-family: Verdana;">6 lbs cantaloupe, peeled, seeded and cut into</span><br />
<span style="color: #b45f06; font-family: Verdana;">1/2 inch cubes</span><br />
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<span style="color: #b45f06; font-family: Verdana;">2 tsp fresh grated lemon peel</span><br />
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<span style="color: #b45f06; font-family: Verdana;">1/2 cup lemon juice</span><br />
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<span style="color: #b45f06; font-family: Verdana;">8 cups sugar</span><br />
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<span style="color: #b45f06; font-family: Verdana;">1/2 cup shredded coconut (I used bagged. Try it with fresh)</span><br />
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<span style="color: #b45f06; font-family: Verdana;">1 cup chopped walnuts</span><br />
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<span style="color: #b45f06; font-family: Verdana;">1 cup raisins (optional)</span><br />
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<span style="color: #b45f06; font-family: Verdana;">1 tsp. whole allspice</span><br />
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<span style="color: #b45f06; font-family: Verdana;">Place cantaloupe cubes in a large bowl. Toss with the sugar and cover with plastic wrap. Allow to stand at room temperature for 8-10 hours. Place in large stainless stockpot with remaining ingredients. Bring all to a boil and cook until mixture is thickened, stirring constantly (should reduce by 1/2 to 2/3's.) </span><br />
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<span style="color: #b45f06; font-family: Verdana;">Remove from the heat and skim off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Seal and process for 15 minutes.</span><br />
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<span style="color: #b45f06; font-family: Verdana;">Yield - 8-10 half pints if cantaloupe is dry</span><br />
<span style="color: #b45f06; font-family: Verdana;"> 7-8 half pints if cantaloupe has</span><br />
<span style="color: #b45f06; font-family: Verdana;"> high water content</span><br />
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<span style="font-family: Verdana;">My next attempt at using cantaloupe will be to try making a cantaloupe marmalade and cantaloupe butter. If I succeed, the recipes will be posted. However, for now, I am still in the planning stages as to how I think it will best be handled. If any of my readers discover a great way to make either, let me know. </span><br />
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</div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-3275076921480186372011-08-13T15:10:00.000-07:002011-08-13T15:16:40.460-07:00The Green Has It - Green Tomato Salsa and Sweet Dill Pickles<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHbb8TRJyWnZcJzrccWD4xaUmmGtLlADlVriePXuEe6iu31dv18rwL7WsW4N8a8cUde0msrGC-h-UmnujYP4bLVJrvCWnbNOlO9b7Uq3YIwgz8tw-_X1Ggp-kQ6pkaDhZAo0gKvdg3Ak/s1600/greenchili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHbb8TRJyWnZcJzrccWD4xaUmmGtLlADlVriePXuEe6iu31dv18rwL7WsW4N8a8cUde0msrGC-h-UmnujYP4bLVJrvCWnbNOlO9b7Uq3YIwgz8tw-_X1Ggp-kQ6pkaDhZAo0gKvdg3Ak/s320/greenchili.jpg" width="214" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtKS_uCViaKMgYQExJPfAMI1ahTPOv5bvq-otYb_Q9mJCr6JoFUYZ9-l8ihhEacfeNDMWcmX2SGkN2Y-BepVMcNr2rdEEr-QvMAztPsJAd7CFYnGWidSgbe62olCTEOAgQ5U04ORpHYg/s1600/greentomato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtKS_uCViaKMgYQExJPfAMI1ahTPOv5bvq-otYb_Q9mJCr6JoFUYZ9-l8ihhEacfeNDMWcmX2SGkN2Y-BepVMcNr2rdEEr-QvMAztPsJAd7CFYnGWidSgbe62olCTEOAgQ5U04ORpHYg/s320/greentomato.jpg" width="303" /></a></div><br />
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It has been a very busy couple of weeks. The vegetables have been coming in dribs and drabs, which means I have to create smaller batches for canning and freezing, but more frequently. No sooner do I get one thing frozen or canned, when a few days later something else needs to be done. It is sometimes harder to do so many small batches, but it is the way I have had to do most of my canning this year.<br />
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I have been looking at the tomatoes, hoping they would turn red in bulk, but instead I am only getting perhaps 8 or so every few days. This means that I can't can my salsa in bulk. This year I have taken to making fresh salsa, but the recipes I have tried to create have not been the tastiest, so until I get a really nice batch of fresh salsa, I won't post my attempts. Suffice to say that I tried combining things like red tomatoes, cucumbers, onions, chili peppers and basil. Not the best salsa, but it is now gone. <br />
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As I looked at all the green tomatoes, I decided to try a Mexican tomatillo salsa, substituting green tomatoes for the tomatillos. This morning I was able to pick about 3 pounds of green tomatoes, and I noticed that many of the tomatoes I didn't pick have gotten just a tad beyond the green stage, so I will continue to cross my fingers that there will be enough ripe ones to make at least one batch of red tomato salsa next week.<br />
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<span style="color: black;">A note about green tomatoes. </span><span style="color: red;"><u><span style="font-size: large;"> </span></u><span style="font-size: large;"><u>If you want to try your own green tomato salsa, be sure the green tomatoes you pick are a pale green.</u></span></span> If they are dark green, they have a substance in them that may give you some very bad stomach aches and diarrhea. The substance disappears as the tomatoes ripen. <br />
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I have also been collecting pickling cucumbers all week. The bees have been busy pollinating, but the cukes have not come as abundantly as I would like. However, I finally had enough to make a few quarts of pickles today, along with the salsa. <br />
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The day began at 7 a.m. First thing I did was take out the Bisquick and a jumbo muffin tin. From that, I made 6 fresh blueberry muffins. So we had muffins with coffee for breakfast. <br />
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Then I got out my collection of cucumbers and began scrubbing. They were still nicely crisp, even though a few of the cukes were just about 5 days old. They had been in the refrigerator from the time I had picked them. I do not scrub the cucumbers until they are ready to be used. <br />
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This particular recipe is very good for a change of pace. It is a cross between a dill pickle and a bread and butter pickle, so it has a unique combination of sweet and sour. They will taste better if your seasonings are relatively new. As a rule of thumb, you shouldn't keep your jarred herbs and spices for more than 6 months in your cabinet. The flavor loses much of its pungency the older the herb or spice is. <br />
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<span style="color: #cc0000; font-size: x-large;"> <u>Sweet Garlic Dills</u> </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000; font-size: large;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">4 pounds small pickling cucumbers (About 12 - 16)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> I discovered that I was able to fill 5 quart jars with only 5 pounds of cucumbers. The </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> measurements of this recipe is for 2 quarts, but the cucumbers are difficult to gauge</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> as to how many you actually need.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">4 large cloves garlic, split</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">4 heads fresh dill or 4 teaspoons dill seeds (I used dill seeds this time)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/2 tsp. celery seed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">2 cups white vinegar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">2/3 cup water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">3 tablespoons pickling salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/8 teaspoon turmeric</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1. Wash cucumbers thoroughly, then cut a thin slice from the ends of each cucumber. Cut cucumbers </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> lengthwise into quarters. I mostly cut them in half, but if the cucumbers were very large, I did</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> cut them into quarters. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">2. Remove hot quart jars from canner. Place 2 cloves of garlic, 2 head of fresh dill or 2 tsps. dill </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> seeds and 1/4 tsp celery seeds into each jar. Pack in your cucumbers. You may have to use</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> different lengths of cucumbers to fill the jar. Tuck as many cucumbers as you can in each jar.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">3. Meanwhile, combine vinegar, water, sugar, salt and turmeric in a saucepan and bring to a boil. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space.) Process for</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> 15 minutes for quarts. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">How to process. Clean jars, then place in large canner or stockpot. Fill pot with water about 1 inch above the jar rim. Heat and let boil while you prepare your recipe. 5 minutes before you are going to fill jars, place your lids and caps in the boiling water. Take out each jar, dumping a small portion of the water back into the pot, but the bulk of the water you want to dump into the sink. I use tongs to remove my jars. Then when you have all your jars filled, place back into canner, and bring water back to boil. When it is boiling rapidly, put cover on pot and begin timing. 15 minutes later you will remove the jars and place on a rack to cool. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Now that we have the pickles under our belt, it is time to start the green tomato salsa. This salsa I have made in the past and it is very tasty. The first time I made it I combined green tomatoes and tomatillos, because I didn't have enough tomatillos. That was okay, but I wasn't thrilled with the combination of tomatoes and tomatillos. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next time I made it I just used tomatillos, and instead of green chili peppers I used a wonderful chili pepper called bulgarian carrot. This is a type of thai pepper. The salsa was awesome. It has </div><div class="separator" style="clear: both; text-align: left;">very little spice when you first eat it, but when you swallow, then you get a burn. This time the salsa has been made only with green tomatoes. Try it if you have lots of green tomatoes. It will be a little different then using tomatillos, but the flavor is still quite good.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000; font-size: x-large;"><u>Green Tomato Mexican Salsa</u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000; font-size: small;">Makes 2 cups. Increase accordingly when making larger batch</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/2 pound green tomatoes (pale green)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">2 hot green chili peppers, seeded and chopped. (I used a combination of bulgarian carrot chilis,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> red chili peppers, and green chilis)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">2 cloves garlic, minced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/2 cup chopped sweet red pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/2 cup chopped onion</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/2 cup chopped carrots</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/4 cup each apple juice and cider vinegar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">3/4 tsp pickling salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">1/2 tsp each cumin and dried oregano.</span></div><div style="clear: both; text-align: left;"><span style="color: #cc0000;">1 tblsp sugar</span></div><div style="clear: both; text-align: left;"><span style="color: #cc0000;">1. Wash tomatoes and coarsely chop in a food processor or by hand. Transfer to a medium stainless </span></div><div style="clear: both; text-align: left;"><span style="color: #cc0000;"> steel or enamel saucepan. Add chile's, garlic, red pepper, onion, carrot, apple juice, vinegar, salt</span></div><div style="clear: both; text-align: left;"><span style="color: #cc0000;"> cumin and oregano. Bring to a boil over high heat; reduce heat, cover and boil gently for </span></div><div style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggP-_Ox1kQWM0Aze5t3L-z1ZsfDyuwT4urSoKrnCQSUeh1y_YTS-I1-Yl8iwkTzs0HtcSeSwX_YjZhKGmA7eOCHQZCrviHiRPi-_hBcLS_KUg2Sw_9bp8dhDCoxfQRQoZ5RYi7ceWEqF4/s1600/greentomato3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggP-_Ox1kQWM0Aze5t3L-z1ZsfDyuwT4urSoKrnCQSUeh1y_YTS-I1-Yl8iwkTzs0HtcSeSwX_YjZhKGmA7eOCHQZCrviHiRPi-_hBcLS_KUg2Sw_9bp8dhDCoxfQRQoZ5RYi7ceWEqF4/s320/greentomato3.jpg" width="320" /></a><span style="color: #cc0000;"> 10 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">2. Stir in sugar; return to boil and boil gently, uncovered, for 20 minutes or untill mixture is</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> thickened. Remove from heat.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;">3.) Remove hot jars from canner and ladle salsa into jars to withing 1/4 inch of rim. Process 20 </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000;"> minutes for half pint and pint jars.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div></div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-67817895771092696752011-07-27T10:11:00.000-07:002011-07-27T10:41:35.299-07:00Bisquick Spinach Bread - With A Few Changes<div dir="ltr" style="text-align: left;" trbidi="on">We all had a hankering for a nice bread recipe. Cooler temperatures yesterday, and the stores bringing out their fall merchandise must have set us in a warm, fuzzy mood. The kitchen is usually scented with baking vegetable, fruit and bread machine bread beginning in mid August, when the apples begin to ripen. Some of my favorites include zucchini bread, cottage cheese dill bread, apple bread, and tomato-basil bread. <br />
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Since it is still considered mid-summer despite the temperatures barely making 75 yesterday, I didn't want to worry too much about lots of work. I looked through my bread books, went online, and couldn't find anything that seemed to be relatively quick. Then I remembered a small pamplet style cookbook put out by Bisquick many years ago. I went rifling through all my cookbooks and on the third look I finally found it. <br />
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As I scanned the pages, it dropped open to a page with a recipe called Spinach-Cheese Bread. I have made this many times before, and always thought it a bit salty, but my family always loved this bread. So I knew the one thing I would be changing right off is instead of spinach I would be using swiss chard. The chard has slowed down a lot in its growth compared to a few weeks ago, but there was definitely enough to get the amount I needed for the recipe. <br />
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Some of the equipment I would recommend to make it easier to make the bread is a food processor. It isn't necessary because the chard can be first cut into ribbons, then hand chopped, but the food processor does make the task a bit quicker. <br />
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This particular bread is a wonderful summer bread if you follow the directions as Bisquick wrote them. The bread doesn't take much to make and it doesn't keep the kitchen super hot for long periods of time. First I will provide the Bisquick recipe for the cowards out there (only kidding.) No processor required, and because you are playing with frozen vegetables, it is great to work with on a hot summer day. <br />
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My one problem with the Bisquick recipe is that it does seem too salty. I am salt sensitive and find the use of processed or canned products make the flavor too drying for my tastes. However, when I bake this for the men in my life and the children, they all think it is awesome, and it gets eaten quite quickly, so it definitely will be a winner with any family. <br />
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<u><span style="color: red; font-size: x-large;">Spinach-Cheese Bread by Bisquick</span></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAN-gwHf153parmI8hS4Rln-HTbw8ObfoZfjLW4pIc20MiBrX1rlpPugII3MW4Qt-8vqgat_VYZhUWOZth7iHfSgeiRc28LYYhO4en99r2Vx2_YPOQd_nD-8qAZgbIOEwPvJArGasbao/s1600/bisquick+recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAN-gwHf153parmI8hS4Rln-HTbw8ObfoZfjLW4pIc20MiBrX1rlpPugII3MW4Qt-8vqgat_VYZhUWOZth7iHfSgeiRc28LYYhO4en99r2Vx2_YPOQd_nD-8qAZgbIOEwPvJArGasbao/s320/bisquick+recipe.jpg" width="320" /></a></div><br />
<span style="color: red;">3 cups Bisquick baking mix</span><br />
<span style="color: red;">1/4 cup vegetable oil</span><br />
<span style="color: red;">1 tablespoon caraway seed</span><br />
<span style="color: red;">3 eggs</span><br />
<span style="color: red;">1 can (11 ounces) condensed Cheddar cheese soup</span><br />
<span style="color: red;">1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry</span><br />
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<span style="color: red;">Heat oven to 350 degrees.</span><br />
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<span style="color: red;">Grease loaf pan, 9 x 5 x 3 inches</span><br />
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<span style="color: red;">Mix all ingredients except spinach until well blended. Beat 1 minute; stir in spinach until well blended. Pour into pan.</span><br />
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<span style="color: red;">Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 20 minutes; remove from pan.</span><br />
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<span style="color: red;">High altitude directions (3500 to 6500 feet) Heat oven to 375 degrees. Stir 1/4 cup all purpose flour into baking mix. Increase eggs to 4. Decrease oil to 2 tblsp. Bake 50 to 55 minutes.</span><br />
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<span style="color: black;">That is the quick and easy way to make this bread. Since I had a problem with the flavor of the bread using the cheddar soup, I had to think of a way to get the soup without using the soup. I decided on a nice cheddar white sauce mixed in instead of the soup. Here is my more labor intensive bread, using fresh swiss chard instead of frozen spinach. The time involved in making it my way is about 3 1/2 hours, which may be a bit much for one loaf of bread, but as I make it more often I will get quicker at it. Of course, I also missed my original intention of finding a quick recipe that didn't take too much work. But the work was well worth the result.</span><br />
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<span style="color: red; font-size: x-large;"><u>Savory Swiss Chard-Cheese Bread</u></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeYGvSfJxD_rEK_7Zkl0GuUH-DNuv3xETrLFqdELTaEJPlduusBGdm6mxdgtV3KMzr__t0NiGZQPv8O579gqO6hFSjz5L8hk4Nk0yFOMmHlB_e5TIOp68nDNJluUIHUyqejlJXPOq5sg/s1600/breadhighressmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeYGvSfJxD_rEK_7Zkl0GuUH-DNuv3xETrLFqdELTaEJPlduusBGdm6mxdgtV3KMzr__t0NiGZQPv8O579gqO6hFSjz5L8hk4Nk0yFOMmHlB_e5TIOp68nDNJluUIHUyqejlJXPOq5sg/s320/breadhighressmall.jpg" width="320" /></a></div><br />
<span style="color: red; font-size: large;">Ingredients:</span><br />
<span style="color: red;">3 cups Heart Smart Bisquick baking mix</span><br />
<span style="color: red;">1 tablespoon olive oil</span><br />
<span style="color: red;">1 tablespoon dill seed</span><br />
<span style="color: red;">2 teaspoons onion powder</span><br />
<span style="color: red;">1 cup cheddar white sauce (recipe below)</span><br />
<span style="color: red;">10 ounces fresh chopped swiss chard, stems removed (about 2 cups)</span><br />
<span style="color: red;">1/4 to 1/3 cup feta cheese (your preference. I did not measure, I just grabbed three handfuls and mixed in)</span><br />
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<span style="color: red;">Preheat oven to 350 degrees. Grease a 9 x 5 x 3 inch bread pan. </span><br />
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<span style="color: red;">Swiss chard prep: Cut away stems from chard. I ususally cut about 1/2 inch above where stem attaches to leaf. Stems can be kept for other recipes if you wish. After removing leaf, using a scale measure about 10 ozs. Once measured</span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUfcYx1-i99HV79_uiLSOwjgIbRSx1fAHzCCz00ZcMSsIME8w6IVtJsYtkNjk_Y952QOMSHrGmm1BNJSm_pLpgm19F3HywzzMgolQsebJvOvkjRTccMRcbs4Q5t8f1U4BiBHVZWZbBYg/s1600/choppingsmall.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUfcYx1-i99HV79_uiLSOwjgIbRSx1fAHzCCz00ZcMSsIME8w6IVtJsYtkNjk_Y952QOMSHrGmm1BNJSm_pLpgm19F3HywzzMgolQsebJvOvkjRTccMRcbs4Q5t8f1U4BiBHVZWZbBYg/s320/choppingsmall.jpg" width="320" /></a><span style="color: red;">wash leaves in a bowl of water. Continue dumping and filling bowl with fresh water until you no longer see any grit in water. Squeeze leaves to remove all excess water, then place in small batches in food processor and chop the leaves. If you don't have a processor, then cut leaves into ribbons, then chop them. This is probably the most lengthy part of the whole recipe. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">Once again measure the chopped leaves on a scale to get about 10 ozs. Set aside. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">To make the cheese white sauce, grate 1 cup of cheddar cheese. Set aside. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red;">Scald one cup of milk (heat just to before boil. I use a microwave, and heat about 2 minutes.) Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;"><span style="color: red;">Place two tablespoons butter or margerine in stainless saucepan and melt on medium low. Add two tablespoons unbleached flour, stirring to blend. Always use a wooden spoon when making white sauce. Do not cook too long or flour will burn. The milk and flour will create a paste. Slowly add scalded milk, stirring constantly. Add some salt and pepper..</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEBcLWsQD8i_nq9OPhSzNSOeMZcDHE_63eAqP8OjtgGR8LesJl8Kd7AOb4IdHlFOG5DmS9dl6ylEUJsLU27VLZV-2GgByGBnRczyFQyqYh7MFkoe6uGJYaqu-nxA1FzlslcLB_JCFafU/s1600/cheesesaucehighressmall.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEBcLWsQD8i_nq9OPhSzNSOeMZcDHE_63eAqP8OjtgGR8LesJl8Kd7AOb4IdHlFOG5DmS9dl6ylEUJsLU27VLZV-2GgByGBnRczyFQyqYh7MFkoe6uGJYaqu-nxA1FzlslcLB_JCFafU/s320/cheesesaucehighressmall.jpg" width="320" /></a><span style="color: red;"></span><br />
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<span style="color: red;">Continue stirring on medium low for about 10 or 15 minutes as sauce begins to thicken. You will feel the milk mixture get thicker as you stir. Once mixture is thickened to about the consistancy of a medium gravy, remove from heat. Stir in cheese. Continue stirring until smooth. If you have to place back on burner to melt, make sure burner is off. Set aside off of stove to cool.</span><br />
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<span style="color: red;">As your cheese sauce cools, mix all other ingredients except the chard. Beat for about a minute. Add cheese sauce when it is just lukewarm. Mix. Add chard. This is where your preference comes in. When I measured the 10 ozs, as I was putting it into the bread mix, it seemed to be too much so I did not use all the chard. I also did not measure how much I used, so I would say anywhere from 1 1/2 to 2 cups. </span><br />
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<span style="color: red;">Place bread dough into bread pan, level it, and then bake for about 55 to 65 minutes, until long toothpick inserted comes out clean. </span><br />
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<span style="color: black;">The bread was incredibly well textured, though it did come out a little high. Perhaps reducing the eggs to 2 might decrease the height of the bread, but I did not mind that it was so high. The first taste of this bread, and I knew I had finally done something right. It is delicious, and the time spent making it just disappears as you take a second piece and then a third. Love this bread. It is definitely a keeper.</span><br />
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</div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-75442880772762849202011-07-24T16:55:00.000-07:002011-07-25T11:43:50.443-07:00Leftover Steak - What can be done?<div dir="ltr" style="text-align: left;" trbidi="on">It was a busy day today. The weeds have reached over the vegetables in some parts of the gardens, so they had to be tamed down. We have gotten some showers in the past few days, which put everything into overdrive for growth. Despite the drizzle today, I still had to go out to see what I could do for my poor veggies. The weeding took perhaps 2 hours, and now the gardens actually look like a garden, rather than a scruffy patch of tall grass in the middle of the yard. <br />
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Once the weeds were gone, I realized I had a huge area in my spring garden with absolutely nothing growing in it. The peas are gone, the cauliflower is gone, much of the dill is gone, and my lettuce and french greens are gone. I hate seeing garden space not being used, so after turning up the dirt and dressing it with <a href="http://www.moodoo.com/moo_doo.htm">Moo Doo</a>, which is a composted manure for organic gardening, I took a huge chance by planting Danvers Half Long Carrot seed and spinach seed. Tomorrow I will take another chance and plant beets. I am taking a chance because it is already July 24, and it is a little late to try planting anything from seed in an area of Connecticut that has similar conditions as southern Maine. Though we supposedly fall into zone 6 for hardiness, everything I plant is hardy to zone 5. <br />
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It is cold around the marsh in the winter. We have a constant breeze all summer long, and the winds in the winter howl like a train. We do see temperatures at times to as low as 22 below zero. So we may very well see a good frost in mid September, though carrots and beets should be able to weather at least a minor freeze.<br />
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So what does this all have to do with leftover steak? In all honesty, the work today used every ounce of energy I had. I did not think I could even cook, let alone be creative. However, a hungry family must be fed no matter how one feels. I wanted something easy, quick, and still with a little creative flow. <br />
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Last night we had a marvelous dinner of N.Y strip steaks, and we had barbequed them over charcoal, brushing them with <a href="http://www.cooks.com/rec/view/0,1633,148183-228201,00.html">bourbon barbecue sauce</a> (less the bourbon.) We ended up with 4 strip steaks leftover. I wondered what I could do with them.<br />
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After perusing my pantry, I spotted a box way in the back that may have been there for awhile, but I took it out anyway. It was a box of Near East vermicelli with roasted garlic, parmesan, and olive oil. It sounded like it might work with the steak. We also had fresh yellow squash from the garden. So I had the beginnings of a dish. Putting it together was relatively easy, since I wasn't overly worried about herbs and spices for this night.<br />
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<span style="color: #cc0000; font-size: x-large;"><u>Leftover Grilled Strip Steak with Vermicelli</u></span><br />
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<span style="color: #cc0000; font-size: large;">Ingredients:</span><br />
<span style="color: #cc0000;">4 leftover grilled strip steaks, cut into bite size pieces</span><br />
<span style="color: #cc0000;">1 box Near East Vermicelli with roasted garlic and olive oil</span><br />
<span style="color: #cc0000;">red wine vinegar</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofSpZ-73RAjxXEph0V2giccYPCEqP3nHQHHxIFRHNohxMcmIhFkZ2DymgZMouxH_SJucWk8OjA0XZ_oCHuvdBgGvkXPrJzz-AST6Cqpjj7x6AL0oRmXP-X3zn1E2fu39YRSioAuc9e7U/s1600/steakandsquash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofSpZ-73RAjxXEph0V2giccYPCEqP3nHQHHxIFRHNohxMcmIhFkZ2DymgZMouxH_SJucWk8OjA0XZ_oCHuvdBgGvkXPrJzz-AST6Cqpjj7x6AL0oRmXP-X3zn1E2fu39YRSioAuc9e7U/s320/steakandsquash.jpg" width="320" /></a><span style="color: #cc0000;">chopped jalapeno pepper</span><br />
<span style="color: #cc0000;">yellow summer squash</span><br />
<span style="color: #cc0000;">butter or margerine</span><br />
<span style="color: #cc0000;">olive oil</span><br />
<span style="color: #cc0000;">chives</span><br />
<span style="color: #cc0000;">salt and pepper</span><br />
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<span style="color: #cc0000;">Cook vermicelli according to directions. (I am currently looking to create my own recipe for this vermicelli) </span><br />
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<span style="color: #cc0000;">Cut yellow squash into 1/4 inch circles. Place in medium saucepan and cover with water, then cook on medium heat until tender. Drain and add butter, salt and pepper.</span><br />
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<span style="color: #cc0000;">Take your cut up steak, place on microwave safe dish, and shake on about a tablespoon of red wine vinegar. Cook in microwave on power level 7 or 8 (roast) for about 4 minutes or until hot. </span><br />
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<span style="color: #cc0000;">I did not do it this time, but if I make this again I will be sure to keep some of the bourbon barbeque sauce to be used as a glaze on the plate before creating the finished dish. Place vermicelli on dish, mix in cut steak, top with yellow squash, place about 1/2 tsp of chopped jalapeno pepper on squash, and garnish with a couple of pieces of thin chives. </span><br />
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<span style="color: black;">The various flavors do not overwhelm each other. I was a bit concerned since yellow squash tends to be very lightly flavored, but even with the jalapeno pepper, the delicate flavor of the squash is still detectable. This dish will work as well without the pepper, but I always like a little spice with everything I eat, so chile peppers and their many varieties become my spice in most cases. </span><br />
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</div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-80362507655916323792011-07-21T09:06:00.000-07:002011-07-21T09:08:47.885-07:00The Pasta Wins Today - Quick and tasty penne pasta for a summer night<div dir="ltr" style="text-align: left;" trbidi="on">Well, it was a refreshing day today on the marsh. While many in the state were experiencing oppressive air, we had a delightful breeze all day. The day began with a watering of my summer garden. I know the heat is moving in, and wanted to give the tomatoes and squash a little relief. Fun, fun, fun as I played with the sprinkle system for about 1/2 hour to figure out which direction it wanted to go in.<br />
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Next I decided it was time to pull up all my pea plants. There have been fewer and fewer peas, and they were looking a bit yellow, so I thought it was time. Of course, I scrutinized every plant before tossing it in the compost, and got quite a full basket of pea pods. That left me with a decision of what to make for supper. Most of the pods have gotten too starchy, and very chewy, but there were fully formed peas inside, so I split the pods and kept the peas. That was my first ingredient for my decision on supper.<br />
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My cauliflower is now forming large heads, and one was totally ready to pick. I could not come to a conclusion as to what I could do for a dish using cauliflower and peas, so I wrapped the cauliflower up after picking and decided it could wait for another day.<br />
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The basil has recuperated from its clipping last week. The two jars of pesto from that trim are now gone, between my sisters family and me. The pesto is on tap to be made tomorrow, but I haven't used the herb much in dishes yet, so I wondered how basil would taste with peas. My mind started calculating ingredients once again.<br />
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My sister dropped a bunch of pickling cucumbers off from her garden, and mine are still very behind in growth, so they had to be done up in something today as well. My day was filling up with tasks, but being a workaholic, I thrilled at the prospect. <br />
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When things begin to pile up, you just have to get them done one thing at a time. First order of business was the cucumbers. My family are real dill pickle lovers, so we never can have enough to eat. There is a recipe that all of us have been using for 25 years. These pickles are the best tasting I have ever had. Even people who hate dill pickles like this recipe. It is easy, quick, and the flavor is amazing. The only drawback is that the pickles lack that crispness that is enjoyed when biting into a brined and crocked pickle. However, the ease of it makes up for that one shortcoming.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsGvB6bznwvbeq2jXkeZxO2vjNBUtQ2D_pYqoTBTJNu6OE-0Dp0gXiLVOnlemjb-zDhhz3PiGEzS_d2WGEUN4c9wDH69m40L9Bst-_s4QIf-9PxWZynWRSb_Y2SiHYoXf0rgqVbjZN10/s1600/neverfail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsGvB6bznwvbeq2jXkeZxO2vjNBUtQ2D_pYqoTBTJNu6OE-0Dp0gXiLVOnlemjb-zDhhz3PiGEzS_d2WGEUN4c9wDH69m40L9Bst-_s4QIf-9PxWZynWRSb_Y2SiHYoXf0rgqVbjZN10/s320/neverfail.jpg" width="320" /></a></div><span style="color: #783f04; font-size: x-large;"><u>Never Fail Dill Pickles</u></span><br />
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<span style="color: #783f04; font-size: large;">Ingredients:</span><br />
<span style="color: #783f04;">20 pickling cucumbers ( I have discovered that cucumbers vary so much in size </span><br />
<span style="color: #783f04;"> that sometimes</span><span style="color: #783f04;"> you only need 4 or 5)</span><br />
<span style="color: #783f04;">2 dill heads ( or a tblsp of dill seed)</span><br />
<span style="color: #783f04;">2 medium cloves garlic (this is preference. We love garlic so I use </span><br />
<span style="color: #783f04;"> 4 cloves of garlic)</span><br />
<span style="color: #783f04;">1 1/2 cups water</span><br />
<span style="color: #783f04;">1/2 cup distilled white vinegar (the best is Heinz in glass bottles. Plastic bottles </span><br />
<span style="color: #783f04;"> tend to have</span><span style="color: #783f04;"> lots of floaters in the vinegar)</span><br />
<span style="color: #783f04;">1 tblsp pickling or kosher salt (kosher salt is saltier tasting. I get my pickling </span><br />
<span style="color: #783f04;"> salt at Agway)</span><br />
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<span style="color: #783f04;">Thoroughly scrub the cucumbers. Even if it seems that a light brown spot may be just part of the color of the cucumber skin, I get rid of it. I use a scrub brush and my fingernail to get rid of any brown discoloration. Very important, because bacteria houses in dirt and crevices. </span><br />
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<span style="color: #783f04;">Slice the unpeeled cucumbers lengthwise into halves. Occasionally if the cucumber is really large, you might have to slice the halves into quarters. </span><br />
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<span style="color: #783f04;">Fill 2 clean, dry, hot pint canning jars with cucumbers. I don't use pints, I use wide mouth quart canning jars. Tuck dill heads and a clove of garlic, split in half, into each jar.</span><br />
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<span style="color: #783f04;">Mix the water, vinegar, and salt and bring to a rapid boil. Pour into jars, filling to within 1/4 inch of the rims. Seal with canning lids. For pints, process in boiling hot water bath for 5 minutes. For quarts process for 15 minutes. </span><br />
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<span style="color: #783f04;"> A word about hot water boiling bath. Start timing after the water is back to boiling after putting jars in. If you are using a glass or ceramic top stove, make sure your canner is flat bottomed. I use a large stock pot, not a canner, and my rack is actually a circular metal cooling cake rack.</span><br />
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<span style="color: black;">The cucumbers are now done, and I decide the day is too beautiful to be stuck inside an air conditioned kitchen, so I take a walk. My eyes always scan the roadsides for berries, but today there are none to be found. The seckle pear tree along my route is producing a lot of pears, but today is not the day to pick them. I walk the trail to the marsh, walk around it, then head back home. </span><br />
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<span style="color: black;"> Refreshed, I am ready to set my sites on supper. I have one very small zucchini squash that is beginning to turn yellow on the blossom end, so I pick it. It is barely the size of a pickling cucumber but if I don't pick it the entire squash will turn yellow. So what can I do with peas, a small zucchini squash and basil? Well, there is always pasta. So after scanning to see what kind I had, I settled on a box of penne pasta. Here is the recipe I came up with for a side dish for supper.</span><br />
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<span style="color: #783f04; font-size: x-large;"><u>Waste Not Want Not Penne Pasta</u> </span><br />
<span style="color: #783f04; font-size: small;">Serves 3</span><br />
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<span style="color: #783f04; font-size: large;">Ingredients:</span><br />
<span style="color: #783f04;">1/2 Box of penne pasta</span><br />
<span style="color: #783f04;">1/3 cup fresh peas</span><br />
<span style="color: #783f04;">1 mini zucchini squash</span><br />
<span style="color: #783f04;">1/2 medium onion</span><br />
<span style="color: #783f04;">your favorite ready made alfredo sauce (I used Classico Four cheese)</span><br />
<span style="color: #783f04;">several basil leaves</span><br />
<span style="color: #783f04;">Smart Balance original spread</span><br />
<span style="color: #783f04;">garlic</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2noxOnrxyS2QG6tJrR_CqNzDvjQtWV_75Aq2Z_SBaU4A-Ufg2i8iGNXpFg-A_JsEGgNa7-_-0r3ljvH9ij0AZYgay2jyXLIBKQgOncSvNP6X16caJTWNWQSeOYTh_VnxuMoP_lYsA_c/s1600/pastadish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2noxOnrxyS2QG6tJrR_CqNzDvjQtWV_75Aq2Z_SBaU4A-Ufg2i8iGNXpFg-A_JsEGgNa7-_-0r3ljvH9ij0AZYgay2jyXLIBKQgOncSvNP6X16caJTWNWQSeOYTh_VnxuMoP_lYsA_c/s320/pastadish.jpg" width="320" /></a><span style="color: #783f04;">Fresh parmesan cheese</span><br />
<span style="color: #783f04;">salt and pepper</span><br />
<span style="color: #783f04;">chopped pimento</span><br />
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<span style="color: #783f04;">Slice zucchini into circles, then cut circles into quarters. Chop onion, but not too small. Place peas, zuccini, and onion in microwave safe dish and add just enough water to fill bottom of dish. Cook on high for about 6 minutes. Set aside. </span><br />
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<span style="color: #783f04;">Cook pasta accoring to directions. Drain. Toss <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-butter-recipe/index.html">garlic butter</a> into pasta. Heat up the alfredo sauce. Want to make your own? Make this simple <a href="http://www.cdkitchen.com/recipes/recs/412/5-Minute-Microwave-Alfredo-Sau97773.shtml">5 minute microwave alfredo sauce.</a></span><br />
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<span style="color: #783f04;">You know that vegetable dish you microwaved? Well, add about 2 tblsp Smart Balance, and reheat in microwave for about a minute, just until butter is melted.</span><br />
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<span style="color: #783f04;">Chop basil leaves into small pieces, and chop pimento. Keep an unchopped basil sprig for each dish. To serve your pasta, first layer pasta in dish. Top with 1/3 of the vegetables. Spoon alfredo sauce on top of pasta/vegetables. Grate parmesan cheese on top of sauce, then sprinkle some of the chopped basil on the sauce. Take pimento and add on top of everything. Place a sprig of basil off to side. You have a tasty and beautiful pasta dish.</span><br />
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Our meat choice was boneless, skinless chicken tenders. Now we have a very simple way to cook the chicken. You need Kraft grated parmesan cheese, olive oil, and minced garlic. Place oil in frypan, add garlic, start to heat to release garlic smell, then add tenders. Shake on cheese, and cook at medium heat. Keep turning over chicken and shake more cheese on when you turn. When chicken is nicely browned, it is ready to eat. Just make sure there is no pink in chicken, but it is usually not a problem when cooking tenders. <br />
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Well that is it for now. Have a great day.<br />
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</div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-30674840849625128622011-07-19T13:44:00.000-07:002011-07-19T13:46:30.286-07:00Summer Canning - July 18, 2011What is happening on the "farm" this week? The harvest is ready to start canning. Growing up in a farming family, canning was as much a part of our year as going back to school in September. My father used to can pickles and tomatoes. My grandfather lived with my uncle, and they used to go head to head to see who could get the best garden, and they both canned not only pickles, but beans, relishes, corn, just about anything they could grow. <br />
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Every one of my relatives canned every year. It is totally natural that I would follow along with the tradition. The moment I moved into my house in Tolland, I thought about gardens and canning. No more apartment living, and I took full advantage of that fact. So every year I have canned something, and I have shared that love with many of my friends and acquaintances. It is great fun to be hanging over a hot stove cooking apple butter when you have somebody to do it with. I choose that example because apple butter has to be one of the hottest dishes to can. We would take turns stirring the butter over the heat, because when you make any kind of butter the cooking can go on for an hour or two, but it is worth every minute once you taste the apple butter, and have it on toast on a cold morning in January. <br />
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So what am I canning this week? We have cucumbers, dill, basil, and blueberries. So that means it is time to can dill pickles, make a batch of pesto, and make spiced blueberry jam. My dad remembers fondly the spiced blueberry jam he would get from my aunt in Cushman, MA. Growing up on our hill in Ellington, CT., we had numerous wild blueberries, but never enough to make jam. What do you expect. We were kids that were sent out to pick the blueberries. By the time we were done, many would fall out of carelessly held coffee cans. If they did not fall out, they ended up in our bellies. Three hours later we would come home with just enough blueberries to make one batch of blueberry muffins. <br />
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We have remedied the problem of blueberries by planting several high bush variety. Admittedly, nothing is as tasty as wild blueberries, but the cultivated bushes do bring enough blueberries for several pies to freeze, lots of jam, plenty of breads and muffins, and some years even enough to make blueberry wine. <br />
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Cucumbers and dill are never a problem. Every year it seems we have too many of both. I usually plant just the pickling cucumbers, because they are versatile and can be used in salads like the long cucumbers you buy in the store, with a crispness and small seeds. I always start my pickle season with dill pickles. I make bread and butter pickles later on. There is something about homemade dill pickles that can't be beat. I don't do brine pickles. I do refrigerator pickles or canning by the jar. <br />
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Of course, basil is an herb that produces a great deal of leaf throughout the season. I am making pesto for now, but I am exploring other uses of basil in fruit dishes and things like that. Pesto is a spread that I made for the first time last year. I am sold on the stuff, and love every teaspoon that gets spread on crackers, toast, pasta, and meats such as chicken. Here are the recipes I used this week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK461fDDrB26_AJnr_12c1shQuMeG3jmHwhohQCaoUIH-N-53Mu2bKh0HSl0JO4hxlKkLkZItBtv2Ijy7XLb7DgrdfMtyBSqaCfUntT1A0eEI4z2rY_chSwPCuHiiLSPUtaWwVHotWVVs/s1600/2639963541_7eeb794754_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK461fDDrB26_AJnr_12c1shQuMeG3jmHwhohQCaoUIH-N-53Mu2bKh0HSl0JO4hxlKkLkZItBtv2Ijy7XLb7DgrdfMtyBSqaCfUntT1A0eEI4z2rY_chSwPCuHiiLSPUtaWwVHotWVVs/s320/2639963541_7eeb794754_z.jpg" width="320" /></a><span style="color: #45818e; font-size: x-large;"><u>Spiced Blueberry Jam</u></span><br />
<span style="color: #45818e; font-size: large;">Ingredients:</span><br />
<span style="color: #45818e;">3 cups blueberries</span><br />
<span style="color: #45818e;">1 tsp lemon juice</span><br />
<span style="color: #45818e;">3 1/2 cups sugar</span><br />
<span style="color: #45818e;">1 tsp cinnamon</span><br />
<span style="color: #45818e;">1/4 tsp. ground cloves</span><br />
<span style="color: #45818e;">1/4 tsp. allspice</span><br />
<span style="color: #45818e;">1 pouch liquid pectin</span><br />
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<span style="color: #45818e;">Remove stems from blueberries. Crush them,</span><br />
<span style="color: #45818e;">one layer at at ime. Measure 2 1/4 cups, packed solidly. Add water to make up amount. Pour into saucepan. Add lemon juice, sugar and spices; mix well. Bring to a full rolling boil (a boil that can't be stirred down) and boil, stirring, for 1 minute.</span><br />
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<span style="color: #45818e;">Remove from heat and immediately stir in pectin. Ladle into hot jelly jars. Cover with lids, then process in boiling hot water bath for 5 minutes. Makes about 4 8oz. jars of jam. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0c51w1vfOs8IoFOryHYAKJFt0HI6ECbCu9GCGV3kqxbHP0FVSpk2ak9pEtlnfYLSsfUTawvQI5ArDapH-6JwjZ2UqMakDnZB9DA_GkN3s3XinBxtfrrNIl-F8eEmnXPt5Y3aC96XWGs/s1600/blueberry+jam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0c51w1vfOs8IoFOryHYAKJFt0HI6ECbCu9GCGV3kqxbHP0FVSpk2ak9pEtlnfYLSsfUTawvQI5ArDapH-6JwjZ2UqMakDnZB9DA_GkN3s3XinBxtfrrNIl-F8eEmnXPt5Y3aC96XWGs/s320/blueberry+jam.jpg" width="276" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTgh2A4sTcUe7oYe-MUGsEPv6oTKawrvmsADL4RBMyc3yKuLa2mLKKbc9Pn6rI8MztSPdR3ol5rGU3bLmGIZ6vVx7lLt5EIdLGAi3OOOqD8Rkkpe2pEDB9iQTC0P8UQVTpfugCwG_p54/s1600/jar+jam.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTgh2A4sTcUe7oYe-MUGsEPv6oTKawrvmsADL4RBMyc3yKuLa2mLKKbc9Pn6rI8MztSPdR3ol5rGU3bLmGIZ6vVx7lLt5EIdLGAi3OOOqD8Rkkpe2pEDB9iQTC0P8UQVTpfugCwG_p54/s320/jar+jam.jpg" width="313" /></a></div><div class="separator" style="clear: both; text-align: center;">____________________________________________________________________________________</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: left;"><u><span style="color: #6aa84f; font-size: x-large;">Dill Pickles By The Quart</span></u></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f; font-size: large;">Ingredients:</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">1 quart (1 1/2 pounds) pickling cucumbers</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">1 clove of garlic, split in half</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">1 red hot pepper, dried (I used cayenne)</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">2 tblsps white vinegar</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">1 tblsp pickling salt</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">2 (or more) fresh dill heads</span></div><div style="clear: both; text-align: left;"><span style="color: #6aa84f;">boiling water</span></div><div style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQeCK2AfJMD77Njmhhqq53_JvlHnNAV_uu-pECqGopQz_NMcsFI5ZotyTPs6jibLKbv4Bq-0Wq60GFnj4d8qgoPpCD1oUeS2-jL1ciJJIirTV3iTCe9HJoQcJm3NXyh43HfQY7ve7en0/s1600/summertexturepickles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQeCK2AfJMD77Njmhhqq53_JvlHnNAV_uu-pECqGopQz_NMcsFI5ZotyTPs6jibLKbv4Bq-0Wq60GFnj4d8qgoPpCD1oUeS2-jL1ciJJIirTV3iTCe9HJoQcJm3NXyh43HfQY7ve7en0/s320/summertexturepickles.jpg" width="254" /></a><span style="color: #6aa84f;"><br />
Wash the cucumbers. Slice a small piece from each end of the cucumber. Prick two or three times in different places with the tines of a fork. Pack cucumbers in a 1 quart canning jar (I always use wide mouth for dill pickles.) Add the garlic, pepper, vinegar, salt and dill. Cover with boiling water, seal with canning lid. Store in the refrigerator. Should be ready to eat in 2 or 3 weeks. The longer you let the cucumbers pickle in the refrigerator, the stronger the flavor will be. </span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GR8DcXjxGrWGglSnLmlbWP3vAelY993AZVMDMgxxdfKkMMOsFlSmosWgW_Pk6hENlTcflXM33PRjHocLzpFtZQaky5asPwk_2q5hhVj9shdBhdG7THozo-qnXORBZHbIFGIK-1hDvm0/s1600/picklejar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GR8DcXjxGrWGglSnLmlbWP3vAelY993AZVMDMgxxdfKkMMOsFlSmosWgW_Pk6hENlTcflXM33PRjHocLzpFtZQaky5asPwk_2q5hhVj9shdBhdG7THozo-qnXORBZHbIFGIK-1hDvm0/s320/picklejar.jpg" width="174" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;">___________________________________________________________________________________</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><h2>Fresh Basil Pesto Recipe</h2><div id="recipe-meta"><ul><li class="recipe-prep"><span class="recipemeta-label">Prep time:</span> <span class="preptime">10 minutes<span class="value-title" title="PT00H10M"></span></span></li>
</ul></div><div></div><h3>Ingredients</h3><div></div><div><ul><li class="ingredient">2 cups fresh basil leaves, packed</li>
<li class="ingredient">1/2 cup freshly grated Parmesan-Reggiano or Romano cheese</li>
<li class="ingredient">1/2 cup extra virgin olive oil</li>
<li class="ingredient">1/3 cup pine nuts or walnuts</li>
<li class="ingredient">3 medium sized garlic cloves, minced</li>
<li class="ingredient">Salt and freshly ground black pepper to taste</li>
</ul></div><ul></ul><div id="recipe-method"><h3>Method</h3><b>1</b> Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. <br />
<b>2</b> Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. <br />
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.<br />
<strong>Yield:</strong> <span class="yield">Makes 1 cup.</span><br />
<br />
<div align="left"><span class="yield">This recipe was provided by Simply Recipes</span></div><div align="left"><span class="yield">I have had advice from a top notch Italian cook who says that you can use about half the olive oil that most recipes call for. Instead of using 1/2 cup, use about 1/4 to 1/3 cup of olive oil. I also use fresh parmigian cheese. If you would like to try a less expensive "nut" I have used roasted, unsalted soy nuts in my pesto. It still tastes very good. </span></div><div align="left"><br />
</div><div align="left"><span class="yield">____________________________________________________________________________________</span></div><div align="left"><br />
</div></div><div align="left" class="separator" style="clear: both; text-align: center;">_</div><div class="separator" style="clear: both; text-align: left;"></div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-56984403396551186192011-07-17T11:19:00.000-07:002011-07-17T11:45:56.396-07:00Recipe From Kalyn's Kitchem - Baked Swiss Chard StemsI am still collecting an abundunce of swiss chard. Today I will be freeaing the swiss chard, but the stems do not freeze well so I wanted to find a recipe using the stems. In my search, I stumbled upon another blogger, <a href="http://www.kalynskitchen.com/">Kalyn's Kitchen</a>. So here is a recipe using stems<br />
<h3 class="post-title entry-title">Baked Swiss Chard Stems Recipe with Olive Oil and Parmesan </h3><br />
<div class="post-header"><div class="post-header-line-1"></div><div style="height: 20px; padding: 10px 0px;"><a href="http://www.stumbleupon.com/submit?url=http://www.kalynskitchen.com/2008/02/baked-swiss-chard-stems-recipe-with.html"><img alt="StumbleUpon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2BDQNuPuQdGvc3anBIDG2RHmjbhTR_ZEJWT1rkkp2SaqDgOBVh1G7uv0TPLNIeqa9UzmdyNFFeTFREXp1hdMKwKWkViBFDMQO-9vC6FKJt2b8Nx1Zho9lzxy7C64ECv5dfZJxm8cjuS2/s1600/stumblex20.png" style="float: left; margin-right: 5px;" /></a> <br />
<div style="float: left;"><iframe allowtransparency="" frameborder="0" scrolling="no" src="http://www.facebook.com/plugins/like.php?app_id=157032151028917&href=http://www.kalynskitchen.com/2008/02/baked-swiss-chard-stems-recipe-with.html&send=false&layout=button_count&width=100&show_faces=false&action=like&colorscheme=light&font&height=21" style="height: 21px; overflow: hidden; width: 100px;"></iframe></div><div style="clear: both;"></div></div></div><br />
<div class="post-body entry-content"><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_s--n1TR94Vs/R7Jljb1iqcI/AAAAAAAADew/TTQGfqG8r44/s1600-h/baked-chard-stems.jpg"><img alt="Baked Swiss Chard Stems with Parmesan" border="0" id="BLOGGER_PHOTO_ID_5166303381989534146" src="http://4.bp.blogspot.com/_s--n1TR94Vs/R7Jljb1iqcI/AAAAAAAADew/TTQGfqG8r44/s400/baked-chard-stems.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" title="Baked Swiss Chard Stems with Olive Oil and Parmesan" /></a>Last week I posted a great recipe for <a href="http://kalynskitchen.blogspot.com/2008/02/recipes-for-swiss-chard-and-mushroom.html"><span style="color: #74624e;">Swiss Chard and Mushroom Squares</span></a>, and told everyone not to throw away their chard stems, since I'd spotted this recipe on <a href="http://upacreekwithoutapatl.blogspot.com/"><span style="color: #74624e;">Up a Creek without a PatL</span></a>. Pat also introduced me to the book the recipe came from, <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=Vegetables%20Every%20Day&tag=kalynskitchen-20&index=books&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;linkCode=ur2&camp=1789&creative=9325"><span style="color: #74624e;">Vegetables Every Day</span></a>, without a doubt one of the best cookbooks I've ever owned. (Thanks again, Pat!) The cookbook version of Swiss Chard Stems with Butter and Parmesan was no doubt delicious, but I decided to substitute the butter for a slight misting of olive oil, and it still tasted wonderful. I think it would take as many as three bunches of chard to come up with the pound of chard stems the original recipe calls for, but I used the stems from one bunch of chard which made about two servings (or in my case, a whole dinner because I ate the entire thing at one sitting.) If you like chard but haven't stumbled on a good way to cook the stems, this is simple and delicious, and I love the idea that you're making a side dish out of something that might get thrown away.</div><br />
<a href="http://www.blogger.com/" name="more"></a> <br />
<div style="text-align: justify;"><a href="http://2.bp.blogspot.com/_s--n1TR94Vs/R7OT6r1iqfI/AAAAAAAADfI/uV4HQN4qdQ0/s1600-h/whb-two-year-icon.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5166635833933081074" src="http://2.bp.blogspot.com/_s--n1TR94Vs/R7OT6r1iqfI/AAAAAAAADfI/uV4HQN4qdQ0/s400/whb-two-year-icon.jpg" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>I did share a lot of good information about swiss chard in the post last week, but in case you missed <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=16"><span style="color: #74624e;">how nutritious chard is</span></a>, it's something you should be eating every week. Plus, if you're a vegetable gardener, here's an expert's take on <a href="http://inmykitchengarden.blogspot.com/2007/09/how-to-grow-swiss-chard-from-seed-why.html"><span style="color: #74624e;">why you should be growing swiss chard</span></a>. Swiss chard is also one of the most versatile ingredients you could ever ask for. I've noticed over the last few weeks that a lot of food bloggers are <a href="http://www.blogher.com/it-isnt-hard-fall-love-chard"><span style="color: #74624e;">falling in love with swiss chard</span></a>, so I thought I'd join the trend and use the same ingredient two weeks in a row for Weekend Herb Blogging, hosted this week by Erin of <a href="http://skinnygourmet.blogspot.com/"><span style="color: #74624e;">The Skinny Gourmet</span></a>. (She's currently living in Ghana which makes me so jealous I can hardly stand it.) Now here's how I made this fabulous side dish from chard stems, plus lots of other chard ideas from other bloggers.</div><br />
<div style="text-align: justify;"><a href="http://3.bp.blogspot.com/_s--n1TR94Vs/R7JldL1iqbI/AAAAAAAADeo/WOyMv5CW9PA/s1600-h/trimming-chard.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5166303274615351730" src="http://3.bp.blogspot.com/_s--n1TR94Vs/R7JldL1iqbI/AAAAAAAADeo/WOyMv5CW9PA/s400/trimming-chard.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Just a reminder of how to cut the chard leaves away from the stems. I think leaving a bit of leaf on the stem is fine; I actually liked the way it added some color to the stems.</div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_s--n1TR94Vs/R7JlZb1iqaI/AAAAAAAADeg/m0nmYvP3bYM/s1600-h/cut-chard-stems.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5166303210190842274" src="http://4.bp.blogspot.com/_s--n1TR94Vs/R7JlZb1iqaI/AAAAAAAADeg/m0nmYvP3bYM/s400/cut-chard-stems.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I cut the stems on the diagonal, cutting each chard stem into 3 or 4 pieces, with each piece about three inches long.</div><br />
<a href="http://3.bp.blogspot.com/_s--n1TR94Vs/R7JlVL1iqZI/AAAAAAAADeY/YybUfQj5gYg/s1600-h/chard-in-pan.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5166303137176398226" src="http://3.bp.blogspot.com/_s--n1TR94Vs/R7JlVL1iqZI/AAAAAAAADeY/YybUfQj5gYg/s400/chard-in-pan.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Stems are parboiled in salted water, then misted with olive oil and sprinkled with coarsely grated parmesan cheese. Bake at 400 F for about 20 minutes. Yum!<br />
<br />
<a href="http://2.bp.blogspot.com/_s--n1TR94Vs/R7Jk371iqYI/AAAAAAAADeQ/lu-9vbzRR2c/s1600-h/baked-chard-stems-recipe.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5166302634665224578" src="http://2.bp.blogspot.com/_s--n1TR94Vs/R7Jk371iqYI/AAAAAAAADeQ/lu-9vbzRR2c/s400/baked-chard-stems-recipe.jpg" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a><span style="font-weight: bold;">Baked Swiss Chard Stems with Olive Oil and Parmesan</span><br />
(Makes 2 side dish servings, can be doubled. Recipe slightly adapted from <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=Vegetables%20Every%20Day&tag=kalynskitchen-20&index=books&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;linkCode=ur2&camp=1789&creative=9325"><span style="color: #74624e;">Vegetables Every Day</span></a> by Jack Bishop.)<br />
<br />
1 bunch chard stems<br />
1/4 tsp. salt<br />
olive oil for spraying pan and chard<br />
1/4 cup coarsely grated parmesan cheese (I used <a href="http://en.wikipedia.org/wiki/Grana_Padano"><span style="color: #74624e;">Grana Padano</span></a> from Costco, but any type of hard aged cheese would be good here.)<br />
coarse ground black pepper to taste<br />
<br />
<div style="text-align: justify;">Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.<br />
<br />
Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.<br />
<br />
Spray a non-stick baking dish with olive oil. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.) Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.<br />
<br />
___________________________________________________________________________________<br />
<br />
<span style="color: #74624e;">Here is the link to the page with this recipe, as well as a number of other recipes using swiss chard. </span><br />
<a href="http://www.kalynskitchen.com/2008/02/baked-swiss-chard-stems-recipe-with.html">http://www.kalynskitchen.com/2008/02/baked-swiss-chard-stems-recipe-with.html</a><br />
<center> </center><center> </center></div></div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-23091083965406310672011-07-11T14:08:00.000-07:002011-07-11T14:08:59.297-07:00Early Summer Harvest Party - Family StyleIt was a gathering of family last night as we joined forces to have an early harvest party. My brother and sister did the cooking, creating some recipes on their feet. The fare included broccoli, green beans, yellow squash, zucchini squash and tomatoes.<br />
<br />
According to my sister, her and my brother spent a good two hours getting the garden weeded and cleaned up, while I worked the day doing an inventory. What fun I was missing. Well, sometimes you just have to give over to others, and just enjoy the spoils without the work. I must admit I was feeling left out as I thought of them weeding and laughing and having a good time. Then they began the cooking, for a 6 p.m. harvest dinner. <br />
<br />
The table included my sisters family of 6, my brother, my dad, and my family of three plus one. It was a wonderful respite from the toils of retail. Up at 5 a.m. every morning, and not rolling home until after 2 p.m. So goes retail. <br />
<br />
So what did my sister and brother come up with? Well, first my brother created a wonderful bread from pizza crust and broccoli. My sister created a terrific squash casserole, and once again my brother<br />
did another casserole using green beans. In addition we had barbecued bratwurst, hotdogs and hamburgers. My brother-in-law decided he would grill some salmon steak, so we were all happy with the fare. Here are the recipe's as best as I can discern, since we all cook pretty much with what we have on hand, and sometimes we use a recipe book and sometimes we don't. All the dishes served were amazing. <span style="color: purple; font-size: large;">Bon Appetit!</span><br />
<span style="color: black;">_________________________________________________________________________________</span><br />
<br />
<u><span style="color: purple; font-size: x-large;">Broccoli Pizza Bread</span></u><br />
<br />
<span style="color: purple; font-size: large;">Ingredients:</span><br />
<br />
<span style="color: purple;">Fresh broccoli heads</span><br />
<span style="color: purple;">Premade Pizza dough</span><br />
<span style="color: purple;">Mozzarella Cheese</span><br />
<span style="color: purple;">Salt and Pepper</span><br />
<br />
<span style="color: purple;">Bring dough to room temperature. Begin to stretch it out, then place on floured wooden board and continue to stretch into a 12 x18 rectangle.</span><br />
<span style="color: purple;">Cut broccoli into florets, with about 1 1/2 inches of stem left on each floret. Brush on oil onto dough, then place broccoli through the center, leaving at least 2 inches on each side of the dough. Layer in one layer only. </span><br />
<span style="color: purple;">Grate mozzarella cheese and sprinkle on broccoli, then add salt and pepper. Begin rolling the pizza dough on the 18 inch side. Pinch dough on edges and place on cookie sheet, seam side down. Put crosswise slashes across top of roll and bake at 400 degrees for about 20 minutes, or until browned. </span><br />
<br />
<span style="color: black;">_________________________________________________________________________________</span><br />
<br />
<span style="color: purple; font-size: x-large;"><u>Squash Casserole</u></span><br />
<br />
<span style="color: purple;">Ingredients:</span><br />
<br />
<span style="color: purple;">Zucchini Squash</span><br />
<span style="color: purple;">Yellow Squash</span><br />
<span style="color: purple;">Onions</span><br />
<span style="color: purple;">Sun dried tomatoes</span><br />
<span style="color: purple;">butter or margarine</span><br />
<span style="color: purple;">salt and pepper</span><br />
<br />
<span style="color: purple;">Slice squashes and onion into 1/4 inch rounds. Place in casserole dish. Add in about 1/2 cup of sliced sun dried tomato. Dot with about 1/4 cup of butter. Add salt and pepper. Bake in 400 degree oven for about 20-30 minutes.</span><br />
<br />
<span style="color: black;">__________________________________________________________________________________</span><br />
<br />
<span style="color: purple; font-size: x-large;"><u>Green Bean Casserole, Swiss Way</u></span><br />
<span style="color: purple;">(Recipe provided by Mrs. Joseph Place, Master Washington Grange No. 878</span><br />
<span style="color: purple;"> Millbrook, N.Y.</span><br />
<br />
<span style="color: purple;">Ingredients:</span><br />
<br />
<span style="color: purple;">1 1/2 lb fresh green beans</span><br />
<span style="color: purple;">2 tbsp butter</span><br />
<span style="color: purple;">2 tbsp flour</span><br />
<span style="color: purple;">1 tsp salt</span><br />
<span style="color: purple;">1/4 tsp pepper</span><br />
<span style="color: purple;">1 tsp sugar</span><br />
<span style="color: purple;">1/2 tsp grated onion</span><br />
<span style="color: purple;">1 cup sour cream</span><br />
<span style="color: purple;">Topping</span><br />
<br />
<span style="color: purple;">Cook whole string beans just until tender, perhaps 8 minutes. Melt butter; stir in flour, salt, pepper, sugar and onion. Add sour cream gradually, stirring constantly. Cook until thickened. Fold in green bean. Pour into 1 1/2 quart casserole.</span><br />
<br />
<span style="color: purple;">Topping:</span><br />
<br />
<span style="color: purple;">1/2 lb swiss cheese, grated</span><br />
<span style="color: purple;">2 c. corn flakes, crushed</span><br />
<span style="color: purple;">2 tbsp. melted butter.</span><br />
<br />
<span style="color: purple;">Sprinkle cheese over bean mixture; do not stir. Mix corn flake crumbs with butter; sprinkle over top. Bake in 350 degree oven for 20 minutes.</span><br />
<span style="color: purple;">6 servings. </span><br />
<br />
<span style="color: black;">__________________________________________________________________________________</span><br />
<br />
Well that is it for today's farm notes. Have a great day, and happy experimenting.June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-55608397342154147342011-07-08T13:14:00.000-07:002011-07-09T13:54:30.362-07:00Basil - As Crazy As The ChardWell, I must admit that this wet weather has just caused the leafy crops to go crazy. Once again, it rained today and the chard tripled in size from yesterday. The basil plants are getting heavy with leaves, as well. I keep pinching the flowers off the basil, and it just keeps getting bushier. So what does one do with too much basil, and too much chard? Well, one simple way to use basil is to make PESTO! It is definitely pesto making time. I can't believe it is only early July and I am already making pesto. I have a long season ahead of me. One combination that actually makes a decent pesto is combining basil with swiss chard. Be a little adventurous and try this different sort of pesto.<br />
<br />
__________________________________________________________________________________<br />
<span style="color: blue; font-size: x-large;"><u>Chard Pesto Sauce</u></span><br />
<br />
<span style="color: blue;">3 Cups Torn chard leaves</span><br />
<span style="color: blue;">1/2 cup coarsely chopped fresh basil</span><br />
<span style="color: blue;">2 cloves garlic, minced</span><br />
<span style="color: blue;">3 tbsp extra virgin olive oil</span><br />
<span style="color: blue;">1/3 cup pine nuts </span><br />
<span style="color: blue;">1/3 cup freshly grated Parmesan cheese (Try feta cheese too, for a different taste)</span><br />
<br />
<span style="color: blue;">1.) Process chard, basil and garlic in a food processor with on/off motion until finely chopped. </span><br />
<span style="color: blue;"> Slowly add oil and pine nuts, process until blended. Stir in cheese.</span><br />
<br />
<span style="color: blue;">2.) Transfer to 3 small containers, cover tightly and refrigerate for up to 1 week or freeze </span><br />
<span style="color: blue;"> for longer storage. One container will serve 2 or 3 people as a pasta sauce.</span><br />
<br />
<span style="color: blue;">Makes about 1 1/2 cups concentrated pesto.</span><br />
<br />
<span style="color: blue;">Here is some variations on the recipe. I combined some sesame oil in with the olive oil, and used feta cheese rather than parmesan cheese. I also added an extra clove of garlic and added some sesame seeds after I blended the pesto. Next time I make this pesto, I am going to try it with pistachio nuts instead of pine nuts, to see if it will add just a little sweetness to the chard, which can be bitter. Happy experimenting. Send me your creations to my e-mail and I will add them. </span><br />
<span style="color: blue;"><a href="mailto:ladymonarda@yahoo.com">ladymonarda@yahoo.com</a>.</span><br />
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Chard pesto is great, and works well on hot pasta, or spread on pizza crust for a quick appetizer. Also try tucking a little of the pesto under the skin of chicken before it is grilled. There is a really nice appetizer made from the chard pesto which is very tasty, but also high in calories. Well, just spend a few hours in your backyard playing badminton and it will burn up all those extra calories. <br />
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<span style="color: blue; font-size: x-large;"><u>Pesto Torta Appetizer</u></span><br />
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<span style="color: blue;">Blend 1 8 oz package softened cream cheese with 1/2 cup softened butter or margarine. Line a small bowl with plastic wrap. Layer one third cheese mixture, 1/4 cup Chard Pesto Sauce, one-third cheese, 1/4 cup pesto and one-third cheese. Cover and chill until firm. Unmold and serve at room temperature with crackers or thinly sliced baguette. Makes 1 1/2 cups. The torta can also be frozen.</span><br />
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<br />
<span style="color: black;">My stomach is growling as I think of this tasty appetizer and the last time I made it. It is really good. It would also work very well on small pieces of pumpernickel bread. I have one more simple recipe to make with this chard pesto. The kids especially like this one because of its extreme resemblance to pizza. </span><br />
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<u><span style="color: blue; font-size: x-large;">Pesto Pita Pizzas</span></u><br />
<br />
<span style="color: blue;">Cut 2 whole wheat pitas in half. Split each half and spread with 1 tsp Chard Pesto Sauce. Sprinkle each with some chopped sweet red pepper and shredded mozzarella cheese. Bake in 400 F (200 C) oven for 5 minutes or until cheese melts. Cut each pita quarter in half for appetizer or leave uncut for lunch. Makes 16 appetizers or 2-4 lunch servings.</span><br />
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That's it for today. The weekend is finally here, and there are still lots of parties going on to extend the 4th of July celebration, so try a few of these appetizers for one of those parties. They don't heat up the kitchen too much and use two abundantly available items at many local farmers markets as well as at roadside stands and the grocery store. Happy appetizer making. Hope to hear some comments as you try some of the recipes.June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0tag:blogger.com,1999:blog-3451486877517342813.post-48952523279904612742011-07-07T07:39:00.000-07:002011-07-07T07:47:42.962-07:00Swiss Chard - The Other "Spinach",We had wonderfully refreshing thunderstorms last night. The rain pounded loudly, and one crack of thunder was so close it shook the house. The results of that thunderstorm was the amount of growth in my garden. It sounds weird, but it looks to me as if my swiss chard doubled in size. I weeded it a few days ago, and I wasn't compelled to pick any. However, this morning, I had to. The chard was very tall. Of course, it doesn't look like I weeded either. <br />
<br />
Swiss chard is a nice green that tastes a little like beet greens, a little like spinach. I have planted spinach in the past and never got a lot of growth on it, and it always seems to succumb to leaf miner damage. Not so with chard. The stuff is easy to grow, tastes good, and is quite versatile. Any recipe that you find that asks for spinach or beet greens can have chard as a substitute. The benefit to chard is that once you cut the stems for harvest, they grow back. Chard will grow all summer and can be used instead of lettuce in salads. <br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cv8aX5zsoODOWWt4JNouvBKoyRl_0ItGBkJFNiHNxyMWTqW8J5Sl3viULolhTBu4ZsTyLHGv8_-ekqCvkjg1IkO0fLsxxg7WDj9Aqir8SEczYwET1Ytm_yNNSPbNRqIPxFjP4E9R-sk/s1600/chard2small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cv8aX5zsoODOWWt4JNouvBKoyRl_0ItGBkJFNiHNxyMWTqW8J5Sl3viULolhTBu4ZsTyLHGv8_-ekqCvkjg1IkO0fLsxxg7WDj9Aqir8SEczYwET1Ytm_yNNSPbNRqIPxFjP4E9R-sk/s320/chard2small.jpg" width="320" /></a>Bright Lights Swiss Chard from Coventry Regional Farmers Market last year.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Though the bright lights chard is very pretty, I have gone back to planting the old fashioned variety with plain white stems. That variety produces a lot more chard, though the flavor is not all that different. <br />
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As a child growing up in Ellington, CT, my dad was the gardener. We had a garden way back on our 4 acres, beyond the chicken coops and the horse paddock. It was basically a cleared area in the middle of the woods. He was the one that introduced me to swiss chard. We always had deer problems in our garden, but the chard was rarely touched by them. Needless to say, we always had plenty of swiss chard for the summer. <br />
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I have two 6 foot rows of chard growing, and from today's harvest I have enough to make several chard dishes. I am a recipe collector, and as creative as I can be in the kitchen, I often like to start with a real recipe from a website or cookbook, then I will make my own variations after cooking it according to the original directions. One very simple recipe I got from Epicurious. <br />
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<span style="font-size: x-large;"><u>Sauteed Swiss Chard</u></span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><ul class="ingredientsList"><li class="ingredient"><span style="font-size: small;">1 1/2 tablespoons butter</span></li>
<span style="font-size: small;"> </span>
<li class="ingredient"><span style="font-size: small;">1 1/2 tablespoons olive oil</span></li>
<span style="font-size: small;"> </span>
<li class="ingredient"><span style="font-size: small;">2 garlic cloves, finely chopped</span></li>
<span style="font-size: small;"> </span>
<li class="ingredient"><span style="font-size: small;">Pinch of dried crushed red pepper</span></li>
<span style="font-size: small;"> </span>
<li class="ingredient"><span style="font-size: small;">2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips</span></li>
</ul><div class="ingredient">Preparation:</div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-size: small;">Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.</span></div><div class="ingredient"><span style="font-size: small;"></span>________________________________________________________ </div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-size: small;">The reviews on this recipe are glowing. Many who tried the recipe said they aren't big fans of swiss chard, but this recipe was really good and they would make it again. As I read the ingredients, I believe this one will freeze well. </span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-size: small;">When swiss chard leaves get very large, you can stuff them just like cabbage. I have created stuffed chard in the past, but I can't for the life of me remember what I did. Do you think I wrote down what I did? Of course not. I know I used zucchini squash, mushrooms, feta cheese, pine nuts, onions and garlic. It must have been an experiment since zucchini squash comes in abundance, and I also make many different things with pine nuts and feta cheeses. I most likely had them all on hand and just combined them. However, in my search for recipes, I did find one for stuffed chard. It is on EatingWell, and it sounds quite good. </span></div><div class="ingredient"><span style="font-size: small;">____________________________________________________________________________________</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-size: x-large;"> <u>Stuffed Chard With Marinara </u></span></div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://l.yimg.com/jn/util/anysize/419x-86400,http://l.yimg.com/ab/images/recipes/10/0/MB4846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://l.yimg.com/jn/util/anysize/419x-86400,http://l.yimg.com/ab/images/recipes/10/0/MB4846.JPG" width="320" /></a></div><ul class="ingredientsList"> Ingredients:
<li><span style="font-size: small;">1 pound 90%-lean ground beef</span></li>
<li><span style="font-size: small;">1/2 cup plain dry breadcrumbs</span></li>
<li><span style="font-size: small;">2 medium shallots, minced, divided</span></li>
<li><span style="font-size: small;">1 1/2 teaspoons Italian seasoning, divided</span></li>
<li><span style="font-size: small;">1 teaspoon garlic powder</span></li>
<li><span style="font-size: small;">1/2 teaspoon freshly ground pepper, divided</span></li>
<li><span style="font-size: small;">8 large Swiss chard leaves, stems removed (see Tip)</span></li>
<li><span style="font-size: small;">1 14-ounce can reduced-sodium chicken broth</span></li>
<li><span style="font-size: small;">1 tablespoon extra-virgin olive oil</span></li>
<li><span style="font-size: small;">1/4 teaspoon crushed red pepper</span></li>
<li><span style="font-size: small;">1 28-ounce can crushed tomatoes</span></li>
<li><span style="font-size: small;">1/2 cup freshly shredded Parmesan cheese (optional</span></li>
</ul></span><span style="font-size: large;"></span> <span style="font-size: large;">Preparation:</span><br />
<br />
<ol><li>Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.</li>
<li>Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165°F, 8 to 10 minutes. Discard any remaining broth.</li>
<li>Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.</li>
<li>Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.</li>
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If you just want to cook chard as a side dish, the simplest way is to place the leaves, cut into strips, in a microwave safe dish. Add about a 1/2 inch of water, and cook on high for about 4 minutes. Drain, then add butter and salt and pepper. That is how my husband likes it. However, I am different. For some reason, when I was growing up, we always spread on mayonnaise, not butter. So of course, when I eat chard or spinach or beet greens, I never use butter on mine, I always use mayonnaise. Sometimes I will get adventurous and add italian dressing instead. I believe that the reason why we always used mayonnaise is because we couldn't always afford butter. Much of my childhood now makes sense since I too have to economize and make do. <br />
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My chard series begins here. I will be using a lot of chard in recipes until I start getting in squashes and beans. So goes the gardening. To make the best of what you have, use what is growing, and create many different dishes with it. Okay, you want more. Here is one more recipe that I plan on trying with chard. <br />
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<div class="doc nobg cls" id="ylf-recipe-post"><div class="main" id="ylf-blog-main"><div class="cls" id="ylf-blogpost"><div class="post-hdr cls"><div class="post-title cls"><h1>Chard Wrapped Chicken</h1></div><div class="attr cls"><a href="http://shine.yahoo.com/channel/food/recipes/provider/betterhomesgardens"><img height="32" src="http://a323.yahoofs.com/coreid/4aca80bfi657zul3sp1/L28UtzszfrJUrDSDyJBOemc62CYdB5H7.5Y-/1/tn32.jpg?ciAAgGPBLrH0IMjM" width="32" /></a> </div></div><div class="recipe-data" id="recipe-image"><img src="http://l.yimg.com/jn/util/anysize/419x-86400,http%3A%2F%2Fl.yimg.com%2Fjn%2Fimages%2Frecipes%2F1%2F1%2Fp_R067325.jpg" /></div><div class="recipe-data"></div><h4 class="recipe-data">ingredients</h4><div class="recipe-data"><ul><li>Roasted Carrots and Onions (see recipe below)</li>
<li>1/4 cup olive oil</li>
<li>2 tablespoons snipped fresh dill, oregano, or sage</li>
<li>1 clove garlic, minced</li>
<li>1/4 teaspoon ground black pepper</li>
<li>1/2 cup crumbled feta cheese</li>
<li>6 medium skinless, boneless chicken breast halves</li>
<li>6 Swiss chard leaves, stems trimmed</li>
</ul></div><div class="col-c"></div><h4 class="col-c">directions</h4><div class="col-c"><ol><li>Preheat oven to 375 degree F. Prepare Roasted Carrots and Onions and place in oven. Meanwhile in a small bowl combine olive oil, 1 tablespoon of the snipped herbs, the garlic, and pepper. In another small bowl combine feta cheese and 1 tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to form a paste.</li>
<li>Top each chicken breast with some of the feta mixture, pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.</li>
<li>After carrots have been in the oven for 10 minutes, add chicken to oven. Bake, uncovered, in preheated oven 25 to 30 minutes or until chicken is no longer pink (170 degree F). If desired, sprinkle chicken with remaining 1 tablespoon snipped fresh herb. Makes 6 servings.</li>
<li><b>Roasted Carrots and Onions:</b> In a 2-quart rectangular baking dish combine one 1-pound package peeled fresh baby carrots; 1 medium onion, cut into thin wedges; 1 tablespoon olive oil, 1/4 teaspoon kosher salt or salt, and 1/8 teaspoon ground black pepper. Toss to coat. Bake as directed above.</li>
</ol></div><div class="recipe-post-body"></div><div class="recipe-post-body">____________________________________________________________________________________</div><h4 class="recipe-post-body"> </h4></div></div><div class="side"> <br />
<div class="mod line" id="ylf-cheat-sheet"><div class="hd cls"><div id="ylf-logo"></div></div></div></div></div>June Mhttp://www.blogger.com/profile/14239636879983847568noreply@blogger.com0