tag:blogger.com,1999:blog-42540184915338402912024-03-25T06:58:42.570-07:00queen of the castle recipesLynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.comBlogger328125tag:blogger.com,1999:blog-4254018491533840291.post-50635256175304959962016-05-12T11:40:00.000-07:002016-05-12T11:40:44.275-07:00Freezer Defrost DayIt's freezer defrost day here at the castle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vKo2tZnVIDx_4AWul7jmOS8tnlG2_c_myDFOCGx2-PoevoyPmBSp_81wWVzwD8ipA3B2pN1939zH1IW90nKvhI_DreOoc0bCZgzzeEWyWEr9uVaaZLYN_aT4-R-weeVk1Jb170QySOc/s1600/freezer+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vKo2tZnVIDx_4AWul7jmOS8tnlG2_c_myDFOCGx2-PoevoyPmBSp_81wWVzwD8ipA3B2pN1939zH1IW90nKvhI_DreOoc0bCZgzzeEWyWEr9uVaaZLYN_aT4-R-weeVk1Jb170QySOc/s320/freezer+011.JPG" width="320" /></a>Which means the interesting menu choice of pear smoothie in a pirate cup for breakfast, onion & goat cheese appetizers with mixed frozen berries for lunch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebRo_XwHKiHHZyoKXe2GrAOP1zvosH4WOcoueKa2EtzyZsUFjW5tnvN_O0QmvGjyjpilyDPhjDCE8O3kzy0FfzWpPZN6GlWYGTI3tdKE3rAi2PB9LIBO1Ngi-YxFRX6sN1DiY6oJAgT4/s1600/freezer+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebRo_XwHKiHHZyoKXe2GrAOP1zvosH4WOcoueKa2EtzyZsUFjW5tnvN_O0QmvGjyjpilyDPhjDCE8O3kzy0FfzWpPZN6GlWYGTI3tdKE3rAi2PB9LIBO1Ngi-YxFRX6sN1DiY6oJAgT4/s320/freezer+015.JPG" width="320" /></a>Sorry, sad little icy lime popsicles, you have to go. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQul4ub6uitq51MrvONNK-vwv6EXm6nl14E8wdh-ntclkNasVRlOklrv_P_6Y2STNpBcqOQRNQyMdbuxZfOykWRztlLdypWtjTMDm086SAuIYIQgxM343negwz6fUWBbnRmnyrkmwOGo/s1600/freezer+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQul4ub6uitq51MrvONNK-vwv6EXm6nl14E8wdh-ntclkNasVRlOklrv_P_6Y2STNpBcqOQRNQyMdbuxZfOykWRztlLdypWtjTMDm086SAuIYIQgxM343negwz6fUWBbnRmnyrkmwOGo/s320/freezer+016.JPG" width="320" /></a></div>
Here's some tomato soup that directs me to add . . . <div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidh84iO1g_ECOAbzMxxOymetmho8s32ZkPvmueDEbPk4B6wzBUxbzfSr8bbfgKSaHcraE0YQ4cc-n4fhNDOd9Anc2LbyWsRjLruGXamJpXxnJOaVn1VrptgP_HEMXtX_Oi8PtOJPEgx8/s320/freezer+017.JPG" width="320" />what, exactly? Cod, maybe? Why would I add cod? And if not cod, then . . . ood? What, pray tell, is ood?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHayLaOGMv_-gVW8H9OVZxlxrKP4x_tkN1U2QYpq7Gun2-RcEdgAJ19jmXRiCKpZTW5S5v1U6Js39TPTnu0VB850AmntBqpHgBeabaMlL5sT9KzIKjLwLqesxdmJOeWLZQYxTGapCAwG4/s1600/freezer+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHayLaOGMv_-gVW8H9OVZxlxrKP4x_tkN1U2QYpq7Gun2-RcEdgAJ19jmXRiCKpZTW5S5v1U6Js39TPTnu0VB850AmntBqpHgBeabaMlL5sT9KzIKjLwLqesxdmJOeWLZQYxTGapCAwG4/s320/freezer+020.JPG" width="320" /></a>This soup definitely needs something. So in go some cubes of "basil-lemon drizzle," also unearthed from the back of the freezer. The things you discover on freezer defrost day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vaY4yBNmltiMxwzA75JUvM5mMIr5OcvG3PB7CtRU1wt3hxK0-uDYR8W-NRHEy6h14apMUS0VeKOdMNmiPzvuiBtkGTgK6yB36ftE1AL3YXMj94b7Rp3chQFI-EPSo5FjsY5Gvk8xDnM/s1600/freezer+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vaY4yBNmltiMxwzA75JUvM5mMIr5OcvG3PB7CtRU1wt3hxK0-uDYR8W-NRHEy6h14apMUS0VeKOdMNmiPzvuiBtkGTgK6yB36ftE1AL3YXMj94b7Rp3chQFI-EPSo5FjsY5Gvk8xDnM/s320/freezer+022.JPG" width="320" /></a></div>
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What, freezer defrost day is not a real holiday? I have to remove my party hat and proceed as if it were a perfectly ordinary day?</div>
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Carry on.</div>
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com7tag:blogger.com,1999:blog-4254018491533840291.post-2156223085013376052016-02-24T12:23:00.002-08:002016-02-24T12:25:18.677-08:00Grapefruit-Orange Breakfast Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqp2tAKhjurNYrNeSzxDkVur-HVSnPkhODJnXncyceKlTeKhyummUZ4vlNLI3wiEXvTajb6dUErkHypDEu-Ny3we5xwxRiAsnitXMgCSbNuhh41e1D2pnbHTNllLQNAi0uD2wzos239J4/s1600/fruit+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqp2tAKhjurNYrNeSzxDkVur-HVSnPkhODJnXncyceKlTeKhyummUZ4vlNLI3wiEXvTajb6dUErkHypDEu-Ny3we5xwxRiAsnitXMgCSbNuhh41e1D2pnbHTNllLQNAi0uD2wzos239J4/s320/fruit+016.JPG" width="320" /></a></div>
<span style="color: red;">It's National Grapefruit Month!</span> Hurry and make this yummy breakfast smoothie, before the month is over.<br />
This shake is not too sweet and filled with fiber, as it uses the fruit itself and not just the juice. Recipe comes from a book I am really enjoying, called <u><a href="http://www.amazon.com/Good-Food-Day-Reboot-Health/dp/0385344910/ref=sr_1_1?s=books&ie=UTF8&qid=1456344550&sr=1-1&keywords=a+good+food+day">A Good Food Day: Reboot Your Health with Food That Tastes Great</a></u> by Marco Canora, with Tammy Walker.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7gGvC1qVZyUNBC72KDU2eNtUTiyEzg1Y1KI811Sb1Nwy_V2mnO2raZFrBRpaLCjbX8dDF6CBINJfAYNKL2k9HfwBvUwS6IE3dbzzG7G2kTMK16ym7q3IF5nBMmo01K8WsdtJyuH-WcI/s1600/fruit+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7gGvC1qVZyUNBC72KDU2eNtUTiyEzg1Y1KI811Sb1Nwy_V2mnO2raZFrBRpaLCjbX8dDF6CBINJfAYNKL2k9HfwBvUwS6IE3dbzzG7G2kTMK16ym7q3IF5nBMmo01K8WsdtJyuH-WcI/s200/fruit+018.JPG" width="200" /></a></div>
Canora is a chef who found himself overweight, pre-diabetic, suffering from gout, etc. due to his poor eating habits. Kind of like the shoemaker's kids who don't have shoes, it seems that many professional chefs spend their waking hours making good food for others yet neglecting their own diets. This was true for Canora. Lucky for us, he made some healthy changes and shares his real-life wisdom in this book.<br />
I am still reading the breakfast chapter, but he's already got me buying steel-cut oats and chia seeds and putting stuff like cilantro in my smoothies. Someone take my temperature, quick.<br />
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<span style="color: orange; font-size: large;">A GOOD FOOD DAY'S</span><br />
<span style="color: orange; font-size: large;">ODE TO ORANGE JULIUS SHAKE</span><br />
<span style="color: black;">1/2 grapefruit, peeled</span><br />
1/2 orange, peeled<br />
1/2 t. vanilla<br />
1 T. honey<br />
1 c. ice<br />
1/2 c. plain yogurt (Canora recommends full-fat plain Greek yogurt; I use fat-free regular plain yogurt)<br />
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Put everything in your super duper blender and whirl away. (Note: I blend the grapefruit, orange, vanilla, and honey first, in one batch, then add the ice and yogurt and blend again. I find when I put honey in the blender at the same time as anything frozen, the honey just congeals into a sad little ball at the bottom and refuses to mix well. Poor little honey.)Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com7tag:blogger.com,1999:blog-4254018491533840291.post-78536119379572060672016-02-10T17:50:00.000-08:002016-02-10T17:52:17.276-08:00Roasted Carrots with Maple Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkME_6Is0WRkzeGZMxxB4CBgi5Y0HYJ9msp-Lz1hARsK79ReuzAVDH6nGIG9Geox_on3blFXENgeU-ZDyDFpzHLDDSNCMiTZ-ZL6XHXQpRuJK6puQEdt6Xae_Du_bXHVladqZAqvj4D8I/s1600/roasted+carrots+mostly+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkME_6Is0WRkzeGZMxxB4CBgi5Y0HYJ9msp-Lz1hARsK79ReuzAVDH6nGIG9Geox_on3blFXENgeU-ZDyDFpzHLDDSNCMiTZ-ZL6XHXQpRuJK6puQEdt6Xae_Du_bXHVladqZAqvj4D8I/s320/roasted+carrots+mostly+009.JPG" width="320" /></a></div>
This is one of those recipes that tastes way better than it should. You look at the list of ingredients -- carrots, olive oil, garlic, salt & pepper, maple syrup -- and think, yeah, so? But something about this combination is irresistible. I think it's the sweet of the maple syrup matched against the saltiness of the salt. Kind of like chocolate-covered pretzels, if you can let your brain go there. <br />
Plus it's super easy to put together. You start with a bag of pre-peeled baby carrots, toss with olive oil and garlic and salt and pepper, and boom! Into the oven it goes. Perfect for a busy school night, or an afternoon snack, or company dinner. Just about any time, I say.<br />
In fact, I would like to announce this humble carrot dish as my favorite 2015 recipe discovery. Tied with sunshine apricot preserves.<br />
Good stuff.<br />
Eat your carrots.<br />
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<span style="color: orange;">ROASTED CARROTS WITH MAPLE SYRUP</span></h4>
2 lb. bag peeled baby carrots<br />
3 cloves garlic, peeled and mashed, plus 8 cloves, not peeled<br />
3 T. olive oil<br />
salt and pepper (I like to use sea salt)<br />
1/4 c. maple syrup<br />
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Heat oven to 450 degrees. Put parchment paper on a rimmed baking sheet. Dump carrots onto pan. Then add the garlic, olive oil, salt, and pepper and mix it all together. (If you have little ones, you can let them mix everything up with their [very clean] hands.) Roast for 30 minutes, stirring every 10 minutes or so. Carrots are done when they're fork-tender and a bit browned. Remove from oven, put in a serving bowl, and pour the maple syrup over. Taste and see if you want to add more salt or pepper. Serves six. One hundred fifty calories each serving, according to the Sept./Oct. 2006 Hallmark magazine, where I got this recipe.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com6tag:blogger.com,1999:blog-4254018491533840291.post-72219480228088012492016-01-18T12:22:00.000-08:002016-01-18T12:28:33.509-08:00Guess the Favorite<div class="separator" style="clear: both; text-align: left;">
So which of this week's culinary experiments were the favorites, the ones I'll be making again?</div>
Was it this apple thyme jelly, thyme courtesy of Kahuna's garden?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-nrT38ftOgBo6ukyyJMiTVM8BG-Fb43kVR4a0_nK63CYDQabqqxoWiqe0o8vd32qgF1y4LXrEjMAWCOCWrCooTdgUdE7ZoJdEGRqWc6tbTLlFbTRYmfXHzo3DMhIOQ5goL30qI6E8ho/s1600/food+in+Jan+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-nrT38ftOgBo6ukyyJMiTVM8BG-Fb43kVR4a0_nK63CYDQabqqxoWiqe0o8vd32qgF1y4LXrEjMAWCOCWrCooTdgUdE7ZoJdEGRqWc6tbTLlFbTRYmfXHzo3DMhIOQ5goL30qI6E8ho/s320/food+in+Jan+015.JPG" width="320" /></a></div>
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Or maybe this baked oatmeal, made with last summer's apricots retrieved from the freezer?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIhOwVMIGQ7oAYrV7ld8LvaCCL1LYMmHGsXPFJQMPHe-kJBFuCpWhdWiGZtzde22Qwy86WmpWG2WaHm7qfHpd5r-M7gDz6zpsbH1bsR5utu-DtbPoRcxKglXIfd1iDsK4_K2q-S_mnHE/s1600/food+in+Jan+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIhOwVMIGQ7oAYrV7ld8LvaCCL1LYMmHGsXPFJQMPHe-kJBFuCpWhdWiGZtzde22Qwy86WmpWG2WaHm7qfHpd5r-M7gDz6zpsbH1bsR5utu-DtbPoRcxKglXIfd1iDsK4_K2q-S_mnHE/s320/food+in+Jan+017.JPG" width="320" /></a></div>
Or how about this homemade cranberry juice?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqVQQ-Ma1hAYqO8Jaj6wkleSkLu4hoMBwcfZDceanPEKRyDtf5ozpRrUl2k9BQrxZIISc3qijpI86QCHoNNS9lbQSe0XIpHJXPOPAy7NM8_6O0eimXxPnLi4j4LTtCzF4qZre-zAfSAk/s1600/food+in+Jan+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqVQQ-Ma1hAYqO8Jaj6wkleSkLu4hoMBwcfZDceanPEKRyDtf5ozpRrUl2k9BQrxZIISc3qijpI86QCHoNNS9lbQSe0XIpHJXPOPAy7NM8_6O0eimXxPnLi4j4LTtCzF4qZre-zAfSAk/s320/food+in+Jan+051.JPG" width="240" /></a></div>
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Do you have your pick ready? You sure? You want to call a friend to confer? </div>
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Okay. Here goes.</div>
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I can tell you straight off the apple thyme jelly was a big fat fail. I followed instructions to the letter, but this still turned out verrrrry gummy and not at all what a jelly should be. Someone more experienced at making jelly without adding pectin probably could have made this work. But me? All I can say is errrgh. Not good.</div>
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The baked oatmeal was promising. But the recipe I followed was too sweet, and it had 1/4 c. of oil in it to boot, so not as healthy as I'd like for a breakfast food. I won't be making that one again, either. </div>
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The homemade cranberry juice? We have our winner! It was easy and tasty and just plain fun to turn November's unused frozen cranberries into juice concocted by my very own self. The juice made with these directions is a tad on the sweet side, so think of it as a lightly concentrated version and add plenty of ice and a bit more water when you serve it. The recipe is from D<a href="http://www.amazon.com/Drinks-Without-Alcohol-Nonalcoholic-Smoothies/dp/0761115730/ref=sr_1_2?s=books&ie=UTF8&qid=1453147166&sr=1-2&keywords=drinks+without+alcohol">rinks Without Alcohol</a> by Jane Brandt.</div>
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<span style="color: #cc0000;">HOMEMADE CRANBERRY JUICE</span></h4>
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1 lb. fresh cranberries (mine were frozen), rinsed and stemmed</div>
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(NOTE: when you rinse frozen cranberries they will stick together in a lump and will not want to be corralled into your pot without at least a few skittering onto the floor. Heads up.)</div>
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2 c. sugar</div>
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6 c. water</div>
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Put all the ingredients into a large pot and bring to a boil. Reduce heat and simmer, uncovered, for five minutes, until cranberries have burst.</div>
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Spoon into a sieve that you have lined with cheesecloth, set over a bowl to collect the juice. </div>
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Smash cranberries against the side of the cheesecloth to extract all the liquid you can.<br />
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Cool and drink over ice, or put into straight-sided jars to freeze, making sure to leave enough room at the top for it to expand (about 3/4-inch should be plenty).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjMnU4vzqS5qgpmBaKKg5gAS2bqXL6K8ZJsKeIme3x9qaRgK27Bh_bVQLBjSoohFLl9tU_be-FaxhJH6J3qnjXSWTGknHZ4fg21oRfWbzaqSiW_qX5eINu6obpZ3QLLRK6nb9X6w81Gs/s1600/food+in+Jan+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjMnU4vzqS5qgpmBaKKg5gAS2bqXL6K8ZJsKeIme3x9qaRgK27Bh_bVQLBjSoohFLl9tU_be-FaxhJH6J3qnjXSWTGknHZ4fg21oRfWbzaqSiW_qX5eINu6obpZ3QLLRK6nb9X6w81Gs/s400/food+in+Jan+020.JPG" width="400" /></a></div>
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Happy day from our home to yours.</div>
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com7tag:blogger.com,1999:blog-4254018491533840291.post-3401209341506242792015-08-28T12:43:00.000-07:002015-08-28T12:43:07.497-07:00Pear Slushie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9zLFLhjyawr1lGLenMoUURhjtapOj93FdfegUfVVZJyXdjbRnUijaQ_0pMk5keVBkmcn-nT4k0ZXjzLkfN2yDDXzocon_A-IYoU5V5TD-EeDdhxS0yFNQyLa6H6cUMFms0LrYl25Izw/s1600/more+pears+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9zLFLhjyawr1lGLenMoUURhjtapOj93FdfegUfVVZJyXdjbRnUijaQ_0pMk5keVBkmcn-nT4k0ZXjzLkfN2yDDXzocon_A-IYoU5V5TD-EeDdhxS0yFNQyLa6H6cUMFms0LrYl25Izw/s320/more+pears+005.JPG" width="320" /></a></div>
Delish! That's all there is to say about this cold, lemony pear slushie.<br />
If you have a pear, some orange juice, and a lemon or lime, you probably have all you need to make some refreshing deliciousness of your own.<br />
The website for <a href="http://usapears.org/">USA Pears</a> provides you with all you'd ever want to know about pears, including lots and lots of <a href="http://usapears.org/search-recipes/">pear recipes</a>.<br />
You'd like a <a href="http://usapears.org/recipe/usa-pear-slush/">pear slushie</a>, you say? Excellent choice.<br />
Cheers.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com3tag:blogger.com,1999:blog-4254018491533840291.post-1869037345869764932015-08-26T15:05:00.000-07:002015-08-26T15:07:46.005-07:00Pear Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGgTREIIZIuQ4V-rm-wRutfggJcz6fVzEXpIellnIdxh0DuPFdR7jz3LODgI_hyphenhyphengZWQ00lkWYbCUub2lsnJ5iwZuMVJ80L-JL_stNwmu_Z4j0zykuKxQGHpMH7T108YbyI4uHELP4NvQ/s1600/pears+024.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/AVvXsEjtGgTREIIZIuQ4V-rm-wRutfggJcz6fVzEXpIellnIdxh0DuPFdR7jz3LODgI_hyphenhyphengZWQ00lkWYbCUub2lsnJ5iwZuMVJ80L-JL_stNwmu_Z4j0zykuKxQGHpMH7T108YbyI4uHELP4NvQ/s320/pears+024.JPG" width="320" /></a></div>
If you're an applesauce fan, I'm willing to bet you'd love this pear sauce. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVPUHVkbKCkadmmQp1XYSlOJJLwAGKXGGolaN-sra2U834vUyS-qrgXBRzlPsg10nEDrIjdJH7Zek0ct8mVmdi7YT8fqCAFz90jTay5EzXKdHeWbPKRpFOu-XDmffsJDEuWiKRpZzGbY/s1600/pears+and+maters+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVPUHVkbKCkadmmQp1XYSlOJJLwAGKXGGolaN-sra2U834vUyS-qrgXBRzlPsg10nEDrIjdJH7Zek0ct8mVmdi7YT8fqCAFz90jTay5EzXKdHeWbPKRpFOu-XDmffsJDEuWiKRpZzGbY/s320/pears+and+maters+001.JPG" width="320" /></a></div>
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Just get your hands on six pounds of pears (got way more than that here),</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhBOLyXumRXCpNGJy6HnjRnxzR5Z3wz4O8vi-iZqg7PB2nHuRQcMhJOSFAocX7UCPy1-Of7Opitqu0LHXlSWQNA5UXZPJMkW-79boadAv0dBhZJuRlAat1u6x68WMYFFu_b9JCTHkX10/s1600/pears+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhBOLyXumRXCpNGJy6HnjRnxzR5Z3wz4O8vi-iZqg7PB2nHuRQcMhJOSFAocX7UCPy1-Of7Opitqu0LHXlSWQNA5UXZPJMkW-79boadAv0dBhZJuRlAat1u6x68WMYFFu_b9JCTHkX10/s320/pears+018.JPG" width="320" /></a></div>
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chunk 'em up into a pot of water and lemon juice, then cook for 20 minutes or so before smashing everything up with a <a href="https://en.wikipedia.org/wiki/Potato_masher">potato masher</a>. Then you add some sugar, vanilla, lemon peel, and salt, cook a bit more, and voila! A lovely, chunky, lemony potful of pear sauce, which you can ladle into jars and freeze for later. Yummy.</div>
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It is not always, easy, by the way, to tell when pears are ripe. For those green ones, above, I usually just watch and wait until they turn golden. But even that is not always foolproof. Fun fact I found out today from the book <a href="http://www.amazon.com/Simply-Season-Expanded-Community-Cookbook/dp/0836194942/ref=sr_1_2?s=books&ie=UTF8&qid=1440625842&sr=1-2&keywords=simply+in+season">Simply in Season</a> (which is crammed with recipes for fruits and vegetables): Pears are ripe "when the flesh surrounding the stem yields slightly to gentle pressure." Good to know.</div>
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<span style="color: #f1c232;">LEMONY PEAR SAUCE</span></h4>
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6 lb. pears, peeled and chunked</div>
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2 c. water</div>
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1/4 c. fresh lemon juice (about 2 lemons; save peels for grating)</div>
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1/2 c. sugar</div>
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2 1/2 t. lemon peel</div>
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1 T. vanilla</div>
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1/4 t. salt</div>
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Combine pears, water, and lemon juice in large pot. Cover partially and simmer until pears are very soft, about 20 minutes. Smash with potato masher. </div>
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Stir in sugar, lemon peel, vanilla, and salt. Cover partially and cook over low heat until mixture is the texture you want (not that long). You can remove the cover if you want to cook off some of the liquid. Cool slightly, spoon into jars leaving about one-inch of space if you're going to freeze. Makes 4 - 5 pints.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pkCSZGYsqzmV30hwNGxbCQ7GzwsdoyVLH-bm9wjt91KIxLlAU7vnWZNopPfdjdh0hAYjVy6tdLKKprxGkO9s9361VZOnhadnlUD_OA_TE2KeS2LOZZpm1ADBpmmqbtGHaU4abYKGFoA/s1600/pears+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pkCSZGYsqzmV30hwNGxbCQ7GzwsdoyVLH-bm9wjt91KIxLlAU7vnWZNopPfdjdh0hAYjVy6tdLKKprxGkO9s9361VZOnhadnlUD_OA_TE2KeS2LOZZpm1ADBpmmqbtGHaU4abYKGFoA/s320/pears+006.JPG" width="320" /></a></div>
Fyi, eating pears smothered with <a href="http://www.queenofthecastlerecipes.com/2015/08/hot-fudge-sauce.html">hot fudge sauce</a> will help you forget about the other 50 pounds of pears you've got to do something with. Just sayin'.<br />
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Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com7tag:blogger.com,1999:blog-4254018491533840291.post-82731901833733895452015-08-21T20:42:00.000-07:002015-08-21T20:42:41.918-07:00Roasted Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5b7LhvsLBkzCx6-6a33j9tG8hk_yhtGLqP5BvfW3qndqvHK1nHQNn6vVANSogcqfm_x5fQvW6phb-W6Kt9b4nxQAiwi1gvnubjl08FpAi6vX09Lz096oBULIhQS6qy2saIvqx5pAeGU/s1600/pears+and+maters+005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5b7LhvsLBkzCx6-6a33j9tG8hk_yhtGLqP5BvfW3qndqvHK1nHQNn6vVANSogcqfm_x5fQvW6phb-W6Kt9b4nxQAiwi1gvnubjl08FpAi6vX09Lz096oBULIhQS6qy2saIvqx5pAeGU/s200/pears+and+maters+005.JPG" width="200" /></a></div>
The hunger-inducing aroma of garlic is wafting throughout the house -- waft, waft, waft -- and I can hardly wait to snag a spoonful of these delicious, delicious roasted tomatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYcJWkkPtjQ8PJW5iyNLhdikrLos8qrPdiaRCfHsk30fqHnYEewnrQ0aHFwVutJLfPSoHXymDwShe7qbQo6PeUb8cHTe7r-K-UUJ4d_gKy3rn56mmLgDNvdzHNv574aiXQXOZUefamI/s1600/pears+and+maters+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYcJWkkPtjQ8PJW5iyNLhdikrLos8qrPdiaRCfHsk30fqHnYEewnrQ0aHFwVutJLfPSoHXymDwShe7qbQo6PeUb8cHTe7r-K-UUJ4d_gKy3rn56mmLgDNvdzHNv574aiXQXOZUefamI/s200/pears+and+maters+003.JPG" width="200" /></a></div>
I've been roasting our garden tomatoes for the last five years, ever since <a href="http://www.queenofthecastlerecipes.com/2009/09/roasted-tomatoes.html">I first discovered the recipe</a> on Notes from a Cottage Garden blog. <br />
One of the beauties of roasting tomatoes is that the flavor becomes super concentrated -- the essence of tomato.<br />
Also, since they cook down in volume, three or four pans of tomatoes contract into a couple quart-sized Ziploc bags that can be easily stacked in the freezer, ready to pull out midwinter to amaze your taste buds. Not to mention your dinner guests.<br />
We usually serve these over pasta. But they're pretty delicious just slurped from a spoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11FqDrFcneP9t5LmIFLT9Ll-BEa0Qpr8oIXz9DjJdL6sjDQkNheeEHFo330ueO_oSwNBh_rMvRBW7jonpyCp2G6iCAGvZPZVOHx8yAjz4W1o7EYrd3cM7_SFFNCOiPx04HAw5lBFWSQg/s1600/pears+and+maters+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11FqDrFcneP9t5LmIFLT9Ll-BEa0Qpr8oIXz9DjJdL6sjDQkNheeEHFo330ueO_oSwNBh_rMvRBW7jonpyCp2G6iCAGvZPZVOHx8yAjz4W1o7EYrd3cM7_SFFNCOiPx04HAw5lBFWSQg/s200/pears+and+maters+007.JPG" width="200" /></a></div>
Check out Notes from a Cottage Garden's <a href="http://rosecottagegarden.blogspot.com/2009/09/roasted-tomatoes.html">roasted tomato recipe here</a>. <br />
Happy roasting.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com4tag:blogger.com,1999:blog-4254018491533840291.post-12095992347055083862015-08-19T18:44:00.002-07:002015-08-19T18:44:45.963-07:00Hot Fudge Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiDYNos2RapY3vN_09cBMy0f26it06H7IDyJZfK4UWpSvTeFTn_QZV76plEN3Lhjm1O_VU6GBjJWP9oP9X5BFF9-yKikEVSx5w161M_8UdVWe2Ro0fp0SHGQRZUNtYRzwcJWkSMPoaVU/s1600/summer+2015+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiDYNos2RapY3vN_09cBMy0f26it06H7IDyJZfK4UWpSvTeFTn_QZV76plEN3Lhjm1O_VU6GBjJWP9oP9X5BFF9-yKikEVSx5w161M_8UdVWe2Ro0fp0SHGQRZUNtYRzwcJWkSMPoaVU/s320/summer+2015+016.JPG" width="320" /></a></div>
Raise your hand if you love hot fudge sundaes.<br />
Me, me, me, me, me!<br />
This outstanding recipe is from David Lebovitz's highly entertaining book, <a href="http://www.amazon.com/The-Sweet-Life-Paris-Adventures/dp/076792889X">The Sweet Life in Paris</a>. It's a memoir about his life in France, sprinkled with recipes, many of them chocolate. This particular one came from his friend <a href="https://en.wikipedia.org/wiki/Nancy_Meyers">Nancy Meyers</a>, a Hollywood director and screenwriter, who makes a mean hot fudge sauce. Not kidding.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUe441tKNiWFw97g0oPsDfZI6iOJcaJIlqFqvbPzpD9MU7SOmOZSKsrL20FNoqk1DsdJx1Ho4x2lI4Ia0a3x_ij8Mz4qvDTrcdouvQmXAaUX1-NIcB1CZMybsaB-XyUw4E8dxKYleL4I/s1600/summer+2015+017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUe441tKNiWFw97g0oPsDfZI6iOJcaJIlqFqvbPzpD9MU7SOmOZSKsrL20FNoqk1DsdJx1Ho4x2lI4Ia0a3x_ij8Mz4qvDTrcdouvQmXAaUX1-NIcB1CZMybsaB-XyUw4E8dxKYleL4I/s200/summer+2015+017.JPG" width="200" /></a></div>
So even though we are a tad past National Hot Fudge Sundae Day (July 25), do your sweet tooth a happy little good deed and whip up a batch of this yumminess.<br />
You will thank me in the morning.<br />
<br />
<span style="color: #783f04;">NANCY MEYERS'S HOT FUDGE SAUCE</span><br />
<span style="color: black;">3 T. butter (I used salted; recipe calls for unsalted)</span><br />
1/3 c. sugar<br />
1/3 c. firmly packed brown sugar<br />
1/2 c. unsweetened cocoa-powder<br />
1/3 c. heavy cream<br />
pinch of salt<br />
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Put all ingredients in a small pan; stir over low heat until the butter melts. Keep cooking and stirring for about three more minutes, until all is melted and smooth.<br />
Can be refrigerated for one week; you can reheat it in the microwave.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com3tag:blogger.com,1999:blog-4254018491533840291.post-51198098843916634462015-06-24T15:13:00.000-07:002015-06-24T15:25:02.424-07:00Plum Fruit Leather<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFe1rLDg2L-NoEfvU8x8Uk90UTw1qAsFqDcZXCiym7YDdxyH35paOKj64oNwAKkhBUrROcVkpv8b9jZ9kj0gwK-d855zvEr3Gox0dq3BdMHIziOVbIS62Fn_2PV1rGwb4h-mYQRzr7Ktg/s1600/plums+002.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/AVvXsEjFe1rLDg2L-NoEfvU8x8Uk90UTw1qAsFqDcZXCiym7YDdxyH35paOKj64oNwAKkhBUrROcVkpv8b9jZ9kj0gwK-d855zvEr3Gox0dq3BdMHIziOVbIS62Fn_2PV1rGwb4h-mYQRzr7Ktg/s320/plums+002.JPG" width="320" /></a></div>
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Plum jam? Check. Made two batches.<br />
Plum sauce, to use on chicken or ribs? Check. Made the delicious recipe from the <a href="http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_1?s=books&ie=UTF8&qid=1435181918&sr=1-1&keywords=Ball+Complete+Book+of+Home+Preserving">Ball Complete Book of Home Preserving</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6zogSCGAtLKIsNaa3MH5Ro0YyQ8SnGAQxkVmUUTbgA46-igyymVwEph_bDwCRbg5lDeIo_wt0v3LZYbyfIYQbI93w0RynbDtXdHnYY58roFZjcSRdjqgCx_C-RqR98sViXJrYhurltQ/s1600/plums+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6zogSCGAtLKIsNaa3MH5Ro0YyQ8SnGAQxkVmUUTbgA46-igyymVwEph_bDwCRbg5lDeIo_wt0v3LZYbyfIYQbI93w0RynbDtXdHnYY58roFZjcSRdjqgCx_C-RqR98sViXJrYhurltQ/s400/plums+006.JPG" width="400" /></a></div>
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And still . . . a tree full of plums.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6Hpvpihltr8eqK0c_lzYZrlOHoFQLMG1p9-uFkZ5awR2tzCmLU-O2FRjVua2OksMbWofMRMmMXwoeOAjtQwcin-TEwZyuW9VNJisIHHT5ynTzUMoR900Xvhxw2lOhbmiwkHqPy_PJY4/s1600/plums+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6Hpvpihltr8eqK0c_lzYZrlOHoFQLMG1p9-uFkZ5awR2tzCmLU-O2FRjVua2OksMbWofMRMmMXwoeOAjtQwcin-TEwZyuW9VNJisIHHT5ynTzUMoR900Xvhxw2lOhbmiwkHqPy_PJY4/s400/plums+009.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5hOILu97qAzUBPJ6b-vDrkBgYkfT5m1DZK5_R-UIKsq_TzcVpJBaw1liz06YLMQ4U0_61IrfuWmu4aaFKYA-z4ZFEhrzrK41uOoQQWaAbeeLpXi-vEElXQZ4i37atpw4XgWMGYKMiRM/s1600/plums+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5hOILu97qAzUBPJ6b-vDrkBgYkfT5m1DZK5_R-UIKsq_TzcVpJBaw1liz06YLMQ4U0_61IrfuWmu4aaFKYA-z4ZFEhrzrK41uOoQQWaAbeeLpXi-vEElXQZ4i37atpw4XgWMGYKMiRM/s320/plums+010.JPG" width="320" /></a></div>
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Seriously.</div>
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So today's project? Plum fruit leather. You just pit the little suckers, pop 'em in a saucepan with a bit of sugar (about 2 T. per each cup of plums), smash them up a bit with a <a href="https://en.wikipedia.org/wiki/Potato_masher">potato masher</a>, and cook over medium heat until mixture is just about boiling. Then, in batches, puree in a blender until mixture is smooth. If you want, at this point you can put the pulp through a fine wire strainer for extra smoothness.</div>
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Now tape plastic wrap onto a cookie sheet and pour the puree onto the wrap -- it should be about 1/4-inch thick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U6EckduHsXK4OGo_GEeZa-OIhrLzlDm2IZyKlBslSz7RYGCll_71JLwybPsMFqRAHZLc3LUUHxY5Du-qvqlAeJVmFae0XzCvCvqXBZPKtNCab_tyeyWcJcJBmsrH2oS8Q9cA3DhNwpQ/s1600/plums+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U6EckduHsXK4OGo_GEeZa-OIhrLzlDm2IZyKlBslSz7RYGCll_71JLwybPsMFqRAHZLc3LUUHxY5Du-qvqlAeJVmFae0XzCvCvqXBZPKtNCab_tyeyWcJcJBmsrH2oS8Q9cA3DhNwpQ/s320/plums+003.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXy8UgY84B_xIQWeGFN_4yXK98y_nOhFUJ7tWg4bGi0ileDM8u4q6hLewtMBtBdUaUTVuKxliqX3WFbO6oM0bvObAuo_qiSH8KoSXGp5uZlAoglCwi7EsODdv7-e3sMfD699hoMM8f96A/s1600/plums+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXy8UgY84B_xIQWeGFN_4yXK98y_nOhFUJ7tWg4bGi0ileDM8u4q6hLewtMBtBdUaUTVuKxliqX3WFbO6oM0bvObAuo_qiSH8KoSXGp5uZlAoglCwi7EsODdv7-e3sMfD699hoMM8f96A/s320/plums+004.JPG" width="320" /></a></div>
Cover plum puree with cheesecloth, clipping it tight with clothespins, and set outside in the sun. I'll bring this in tonight so the critters don't get it, and set it out again tomorrow. According to the Sunset Cook Book of Favorite Recipes II, where I got this recipe, it should take 20 to 24 hours to dry.<br />
<br />
"When fruit is firm to touch, try peeling fruit sheet off plastic (fruit is sufficiently dry when whole sheet can be pulled off plastic with no puree adhering . . .)" Sunset also says that after you roll them up and seal them in plastic, you can refrigerate for four months or freeze for up to a year.<br />
<br />
Can't wait. <br />
If this turns out to be wonderful, I know what I'll be doing for the next few days.<br />
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<span style="color: #741b47; font-size: large;">Anyone else inundated with summertime fruit? What are you making?</span>Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com3tag:blogger.com,1999:blog-4254018491533840291.post-57961770916476119402015-05-08T15:20:00.001-07:002015-05-08T15:21:20.732-07:00Sparkling Roasted Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG6SZ00rlU7Pl2HdUr-U4HrZBcJSoRorxkAsBt0npl6ShHMyerbc5wg5Js33734kU8WdsD2E_9wiAzbsDqqfw5Y-IaLrtUjC-x7ELnRb-2ZBoKERsKvafU-EIEdnfzc6FhtXHAEtveLw/s1600/stuff!%2B087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG6SZ00rlU7Pl2HdUr-U4HrZBcJSoRorxkAsBt0npl6ShHMyerbc5wg5Js33734kU8WdsD2E_9wiAzbsDqqfw5Y-IaLrtUjC-x7ELnRb-2ZBoKERsKvafU-EIEdnfzc6FhtXHAEtveLw/s320/stuff!%2B087.JPG" width="320" /></a></div>
Lemons, wearing a hat of sugar, then roasted with water and vanilla bean added -- should morph into the most delectable lemonade ever, yes?<br />
Sadly, no. The results tasted so bitter from the peel, it was all Kahuna and I could do to gag down two sips worth. Then . . . down the drain it went. All of it. <br />
Iced tea, anyone?Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com2tag:blogger.com,1999:blog-4254018491533840291.post-50580291654115209512015-04-06T18:42:00.001-07:002015-04-06T18:42:16.506-07:00Challah<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE6KtqNQBbIt1xKko_94Yp2o8ukze4l8EE0bZvhZDa2rnc-MkBPH3zFnIXYcdHBU9MXKxBRpI3eNfshg6E4JBH75HCRxU0tEJ89wsItU6G2Bs8zeiWU3AH-iLucwfoi0kx4U6qdDc6U8/s1600/easter,+etc+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE6KtqNQBbIt1xKko_94Yp2o8ukze4l8EE0bZvhZDa2rnc-MkBPH3zFnIXYcdHBU9MXKxBRpI3eNfshg6E4JBH75HCRxU0tEJ89wsItU6G2Bs8zeiWU3AH-iLucwfoi0kx4U6qdDc6U8/s1600/easter,+etc+037.JPG" height="320" width="240" /></a></div>
I don't believe I've ever made <a href="https://en.wikipedia.org/wiki/Challah">Challah</a> before, but decided to give it a try this year, to go with our Easter dinner. I was very happy with this yeasty, puffy marvel, braided, brushed with egg wash, then sprinkled with poppy seeds. Though maybe I used a few too many poppy seeds.<br />
Or perhaps my sprinkling technique just needs a little work.<br />
I used <a href="http://articles.urbanhomemaker.com/index.php?article=173">this recipe</a> from the Urban Homemaker, which I saw originally in the <a href="http://www.newharvesthomestead.org/?page_id=68">New Harvest Homestead newsletter</a>.<br />
Any one else have any Easter dinner success stories to report?<br />
<br />Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com6tag:blogger.com,1999:blog-4254018491533840291.post-58774733863574197192015-03-14T17:16:00.003-07:002015-03-14T17:16:48.656-07:00Lindsey's Brandied Cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwNNe2nbg2DtS6JMgd5YcfiTprMzLeJqzrU01yXJFuM2yug_0aa19D7KZ11INPBv7StrxYFz5sCMmSTR-W5O4iFeL3mV8UTMf3NOdGz7vlkLG-EY7yNjHmu_Omlum1jAObQ086YIf32M/s1600/beginning+2015+132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwNNe2nbg2DtS6JMgd5YcfiTprMzLeJqzrU01yXJFuM2yug_0aa19D7KZ11INPBv7StrxYFz5sCMmSTR-W5O4iFeL3mV8UTMf3NOdGz7vlkLG-EY7yNjHmu_Omlum1jAObQ086YIf32M/s1600/beginning+2015+132.JPG" height="240" width="320" /></a></div>
What am I doing, making cranberry recipes in mid-March, you ask?<br />
Cleaning out this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQccoTwwyOM2i5WHR7JvwbdszR9LY3mHb-oVfEGqkOh71T-lYRLc_YULUujEcjE_XZ1QcJ4eeJXhXAx86Ky-f6qk66iGtznr2BOQfx5iLh7zYf2evo-LdiWOKXO8M921bqPnqMCfLNNg/s1600/emptyish+freezer+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQccoTwwyOM2i5WHR7JvwbdszR9LY3mHb-oVfEGqkOh71T-lYRLc_YULUujEcjE_XZ1QcJ4eeJXhXAx86Ky-f6qk66iGtznr2BOQfx5iLh7zYf2evo-LdiWOKXO8M921bqPnqMCfLNNg/s1600/emptyish+freezer+001.JPG" height="200" width="150" /></a></div>
Which, just a couple months ago, looked like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8er-NBp2pkycj1ua4JhNQkS5e5GgYLhqJV3U9YuVjovQN0bfLEEHDfuWZ06FoBl641-uhsQhhO57RTWRaQLSo61jsYLKyCUqq93-1nd0UwtWcVov4FLtDczOjnq7SMCcYFylctiiKbU/s1600/beginning+2015+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8er-NBp2pkycj1ua4JhNQkS5e5GgYLhqJV3U9YuVjovQN0bfLEEHDfuWZ06FoBl641-uhsQhhO57RTWRaQLSo61jsYLKyCUqq93-1nd0UwtWcVov4FLtDczOjnq7SMCcYFylctiiKbU/s1600/beginning+2015+008.JPG" height="200" width="150" /></a></div>
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We are getting there, people. To quote Gladys Taber, "We feel the secret softening of winter as the deep freeze gets nearly empty." </div>
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Way back in spring and summer, while putting up all those <a href="http://queenofthecastlerecipes.blogspot.com/2014/03/green-tea-banana-split-smoothie.html">orange jams</a>, peach butters, and herb pestos, we were feeling mighty virtuous. Now, as it's time to clear out last year's abundance in readiness for this year's, the feeling is more one of over-saturation. We froze too much tzatziki sauce, let's face it. And the frozen dill pickle spears just were not such a hot idea.</div>
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Now, as Margaret Roach, author of <a href="http://www.amazon.com/Backyard-Parables-Lessons-Gardening-Life/dp/1455501980/ref=sr_1_1?s=books&ie=UTF8&qid=1426377901&sr=1-1&keywords=the+backyard+parableshttp://www.amazon.com/Backyard-Parables-Lessons-Gardening-Life/dp/1455501980/ref=sr_1_1?s=books&ie=UTF8&qid=1426377901&sr=1-1&keywords=the+backyard+parables">The Backyard Parables: Lessons on Gardening, and Life</a>, puts it, we are on the freezer diet, "when the garden manages to provide anyhow, despite prevailing conditions." And we are down to just a jar or two (or three) of tzatziki sauce. The end is in sight. (Check out Margaret Roach's blog, <a href="http://awaytogarden.com/">A Way to Garden, here</a>.)</div>
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Fortunately, nestled way back on one of those shelves was a lovely bag of cranberries, purchased in November. And tucked away in my files of Thanksgiving Recipes to Try was this terrific recipe for Brandied Cranberries from our friend Lindsey, who says it's her very favorite way to make cranberries. "This recipe is very quick, produces only one dirty pan, and is extremely yummy over turkey or vanilla ice cream!" I heartily verify its yumminess, as we had it last night over slices of pork tenderloin, accompanied by Kahuna's first flush of 2015 garden goodness, tender asparagus and itty baby potatoes.</div>
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<span style="color: #cc0000;">LINDSEY'S BRANDIED CRANBERRIES</span></div>
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<span style="color: black;">1 12-oz package cranberries (mine were frozen)</span></div>
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1 1/2 c. sugar</div>
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1/4 c. brandy</div>
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Place cranberries in microwave-safe 3-quart pan (a 9 x 13-inch glass pan works well, reports Lindsey). Sprinkle sugar over cranberries; cover with plastic wrap and microwave for 12 minutes (that's right, 12 minutes). Remove pan from microwave, stir mixture, and, while it's still hot, add brandy and mix well.</div>
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That's it. The perfect sweet-tart combo, this is so good you will plan to buy extra cranberries next November just so you can chance upon them later and make this.</div>
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Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com8tag:blogger.com,1999:blog-4254018491533840291.post-15252624444982212962014-12-31T11:50:00.001-08:002014-12-31T11:50:15.488-08:00Chestnuts Roasting on an Open fire . . .<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_s8RFwzlyCmAx6j6Js10P8DjnQFhpO2-iKkv5WkomfD09IG82si6m5-Q1vPyIw-TR8-_ZXGuej3ynZykaL9_ShyXw4IjUx6_3KN6_QKHQ8ipfIhvMocCZfDA56h2Jla3f1sru3iLdMk/s1600/Nov.+Dec.+2014+142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_s8RFwzlyCmAx6j6Js10P8DjnQFhpO2-iKkv5WkomfD09IG82si6m5-Q1vPyIw-TR8-_ZXGuej3ynZykaL9_ShyXw4IjUx6_3KN6_QKHQ8ipfIhvMocCZfDA56h2Jla3f1sru3iLdMk/s1600/Nov.+Dec.+2014+142.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHf9MPf282DBlGWzSKioXcvzRY8ZYI8uEvCvEghmYULznbavMOTdcnb8C_SJRjdNdYvxKsEE4yYTqOHe8J5VALUqQRqeRoBXZwvARUX4gMbADGRDu-cFfxbNpZQiCkYea48Rj6Q2sqik/s1600/Nov.+Dec.+2014+145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHf9MPf282DBlGWzSKioXcvzRY8ZYI8uEvCvEghmYULznbavMOTdcnb8C_SJRjdNdYvxKsEE4yYTqOHe8J5VALUqQRqeRoBXZwvARUX4gMbADGRDu-cFfxbNpZQiCkYea48Rj6Q2sqik/s1600/Nov.+Dec.+2014+145.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwx7LACncD6SLhz15PSYXL9kL52RVyAo7mJE_GVetYGDVd1Zdqt0y_f29nO8QDMEWBcygShbrq7O7puFaPhSlyJCJQoC61c0GNhvNKRRR5WKJPbO0_rDIFMf2fMek8qzx3Ij9ihck-MCY/s1600/Nov.+Dec.+2014+151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwx7LACncD6SLhz15PSYXL9kL52RVyAo7mJE_GVetYGDVd1Zdqt0y_f29nO8QDMEWBcygShbrq7O7puFaPhSlyJCJQoC61c0GNhvNKRRR5WKJPbO0_rDIFMf2fMek8qzx3Ij9ihck-MCY/s1600/Nov.+Dec.+2014+151.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM2xDTLoRRreI8i7OdvnFpKkUULT71tE_xvGM0W8-F0zfBf76vKz7qqlocbSGWAaqWFFDvPRVZq1gzU8rI6TcHpKiZt-vL3r6-VSeeUhQ5vn-cjc8mKY_IAX-yDDBM-jwngW8b7i6Xlc/s1600/Nov.+Dec.+2014+153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM2xDTLoRRreI8i7OdvnFpKkUULT71tE_xvGM0W8-F0zfBf76vKz7qqlocbSGWAaqWFFDvPRVZq1gzU8rI6TcHpKiZt-vL3r6-VSeeUhQ5vn-cjc8mKY_IAX-yDDBM-jwngW8b7i6Xlc/s1600/Nov.+Dec.+2014+153.JPG" height="240" width="320" /></a></div>
. . . make the house stink of burnt stuff.<br />
And taste kind of like half-burned, half-raw baked potatoes.<br />
But if you're dying to wear a tank top and shorts even though it's brrrr-cold outside, this is the project for you. Because sitting close to an open fire with red hot coals for 30-plus minutes is HOT.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7VY_ctvQh9-DEWRJoaMVISLf2hpSX36N5wWW3Sqimdp-dseKOkM7_pdLkf9OWIE3y4xIRxaLB71YlJc8a2c4BUM5Sw-iJLT2QJ-l92_21TCJiNV8a0BxhRVscNJTSw7kCzY7RlY6sZw/s1600/Nov.+Dec.+2014+157.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/AVvXsEhk7VY_ctvQh9-DEWRJoaMVISLf2hpSX36N5wWW3Sqimdp-dseKOkM7_pdLkf9OWIE3y4xIRxaLB71YlJc8a2c4BUM5Sw-iJLT2QJ-l92_21TCJiNV8a0BxhRVscNJTSw7kCzY7RlY6sZw/s1600/Nov.+Dec.+2014+157.JPG" height="200" width="150" /></a></div>
<a href="http://www.artofmanliness.com/2011/11/22/how-to-roast-chestnuts-over-an-open-fire-plus-chestnut-roaster-giveaway/">How to roast chestnuts on an open fire.</a><br />
Merry Christmas.<br />
<br />
<br />Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com5tag:blogger.com,1999:blog-4254018491533840291.post-89608592808906441442014-07-26T11:08:00.001-07:002014-07-26T11:08:41.036-07:00Lavender Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD4L3bhTniYDrErr6kOFK6uL8GuXk8ve3dMxfDjxMdMydY0LnioNOZL3L058GeGe1xHnv_7vaXN_VNwUQeGK4MUq_dttQVh3Vb2gl3GqmY4UVfQ9vWczl0T8bgCcyhdbVh22cUx21NmY/s1600/july+food!+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD4L3bhTniYDrErr6kOFK6uL8GuXk8ve3dMxfDjxMdMydY0LnioNOZL3L058GeGe1xHnv_7vaXN_VNwUQeGK4MUq_dttQVh3Vb2gl3GqmY4UVfQ9vWczl0T8bgCcyhdbVh22cUx21NmY/s1600/july+food!+044.JPG" height="240" width="320" /></a></div>
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My inspiration for today's bake-off was this book, <a href="http://www.amazon.com/Best-Little-Stories-White-House/dp/1402273703/ref=sr_1_1?s=books&ie=UTF8&qid=1406396687&sr=1-1&keywords=best+little+stories+from+the+white+house">Best Little Stories from the White House</a> by C. Brian Kelly with Ingrid Smyer, which contained a sugar cookie recipe from '50s first lady, Mamie Eisenhower.</div>
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I am a sucker for books about the presidents, and even more so for ones with information about the first ladies. Throw in a recipe or two, and I am yours. Completely yours.</div>
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This book contained plenty about the first ladies, and also two recipes -- one for Ike's barbecue sauce, and the other for <a href="http://www.eisenhower.archives.gov/all_about_ike/favorites/mamie's_sugar_cookies.pdf">Mamie Eisenhower's sugar cookies</a>. Bingo.</div>
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(If you are likewise an aficionado of weird hybrid presidential recipes, you can find<a href="http://www.eisenhower.archives.gov/all_about_ike/favorites.html"> links to other favorite recipes of Dwight Eisenhower's here</a>.) </div>
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So this was my chance: time to try out the <a href="http://queenofthecastlerecipes.blogspot.com/2014/06/lavender-sugar.html">lavender sugar</a> that's been infusing itself on my kitchen counter these last couple weeks. Would substituting out the regular sugar for lavender sugar make any difference in the cookies' taste? Would it? </div>
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Well hold your breath no longer, people. The answer is . . . </div>
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No. </div>
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Not a bit.</div>
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Not one iota.</div>
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While the cookies were everything you'd want a sugar cookie to be -- dough easy to work with, finished cookies just the right amount of sweet and crunch (thank you, Mamie) -- I must report that you cannot taste the lavender. At all.</div>
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Yet another burning scientific inquiry answered. I soldier on.</div>
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Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com7tag:blogger.com,1999:blog-4254018491533840291.post-71874509465902791772014-07-14T15:47:00.004-07:002014-07-14T15:51:48.418-07:00Happy Bastille Day!<div class="separator" style="clear: both; text-align: center;">
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Well I couldn't let <a href="http://en.wikipedia.org/wiki/Bastille_day">Bastille Day</a> go by unheralded, could I? <br />
Here is my (somewhat feeble) attempt at an appropriately French, celebratory dish.<br />
<a href="http://en.wikipedia.org/wiki/Creme_anglaise">Crème Anglaise</a>. Also known as custard sauce. Which, despite the fact that mine failed to live up to the "smooth velvety" texture the recipe promised, I still think will taste mighty good tonight after dinner with some home-grown peaches.<br />
<h4>
<span style="color: #b45f06;">Bastille Day, anyone? </span></h4>
<h4>
<span style="color: #b45f06;">Any yummy French recipes to share?</span></h4>
<h4>
<span style="color: #b45f06;">Anyone?</span></h4>
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com4tag:blogger.com,1999:blog-4254018491533840291.post-86258484052910394832014-06-20T12:47:00.000-07:002014-06-20T12:47:32.614-07:00Lavender Sugar<div class="separator" style="clear: both; text-align: center;">
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Experimenting here at the castle. I read about making lavender sugar in the most recent issue of <a href="http://www.amazon.com/Keepers-at-Home/dp/B000BT4GR8">Keepers at Home magazine</a>. And since this lovely, lovely plant resides in our backyard,<br />
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I thought I would give it a try. You take 2 c. sugar, combine with 2 T. lavender blossoms, and let sit for a couple of weeks. Then you can either strain out the lavender, or put both the sugar and the blossoms in the blender to combine. <br />
<br />
Article author Eileen D. Allen recommends using this in baked goods, notably sugar cookies.<br />
<h3>
<span style="background-color: white; color: #351c75;">Has anyone else ever used lavender in their cooking? Please share.</span></h3>
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com8tag:blogger.com,1999:blog-4254018491533840291.post-66426216160197807912014-03-27T17:18:00.000-07:002014-03-27T17:18:09.769-07:00Orange Souffles with Orange Sauce<div class="separator" style="clear: both; text-align: center;">
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Oh.<br />
My. <br />
Goodness.<br />
These are amazing.<br />
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You simply must make these individual orange soufflés with orange sauce (recipe makes two), next time you get your hands on a few of these.<br />
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With all these oranges, I have been making jars and jars of freezer jam, lots of juice to freeze, this chocolate-marmalade-gingerbread,<br />
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some orange poppyseed cookies, and now, these soufflés.<br />
No kidding, my keyboard and mouse are sticky because of my zest (ha!) to share this with you. <br />
Seriously. Mark this one down. You have got to make these someday.<br />
Recipe from a long ago-clipped magazine article -- if I had to guess, I'd say Bon Appetit.<br />
MAKE THESE.<br />
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<br />
<h4>
<span style="color: orange;">NOCKERLN</span> (Individual Souffles with Orange Sauce) </h4>
(makes 2)<br />
SAUCE<br />
1 T. butter<br />
3 T. sugar<br />
1 t. cornstarch<br />
1/4 c. fresh orange juice<br />
1 T. grated orange peel<br />
1 t. fresh lemon juice<br />
<br />
SOUFFLES<br />
2 eggs, separated<br />
pinch of cream of tartar<br />
pinch of salt<br />
3 T. sugar<br />
1 T. flour<br />
1 t. grated orange peel<br />
powdered sugar (to garnish)<br />
<br />
Make sauce: In small saucepan, melt butter over medium heat. In small bowl, mix together sugar and cornstarch. Stir sugar/cornstarch mixture into butter. Slowly whisk in orange juice and lemon juice and orange peel, and cook, stirring, over medium-ish heat until thickened, about five minutes. Divide sauce evenly into two 4 x 6-inch oven-proof gratin dishes.<br />
<br />
Make soufflés: Preheat oven to 350 degrees. Separate eggs, putting whites in medium bowl and yolks in small bowl. Get our your electric mixer and beat whites until foamy. Add the cream of tartar and salt and beat a bit more, until soft peaks form. Gradually add sugar and keep beating until "stiff and glossy." Set aside. Stir yolks with a fork "until lemon colored" (I just did this for 30 seconds or so). Stir in the flour and peel until mixed (should be thick). Gently fold the yolk mixture into the whites (use a spatula or large spoon; you don't want to beat this down, you are just trying to mix and add a little air in there with big swooping motions). Spoon in mounds over sauce and bake until golden, about 14 minutes. Sift powdered sugar over the top.<br />
<br />
These are AMAZING. Please do try them. You will not be sorry.<br />
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com4tag:blogger.com,1999:blog-4254018491533840291.post-19424101102403745502014-03-20T18:33:00.002-07:002014-03-20T18:36:08.739-07:00Green Tea Banana Split Smoothie<div class="separator" style="clear: both; text-align: center;">
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A really good blogger, I think, would not spend her time pondering why <br />
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the lemon, on the left, is bigger than the orange, on the right.<br />
She would probably type in the recipe for the wonderful orange freezer jam<br />
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instead of just leaving it on the kitchen counter and hoping it would type itself in.<br />
She would instruct you on how to make your own bragging food labels from leftover scrapbooking stickers that, alas, never made it into the scrapbooks.<br />
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Likewise, she'd instruct on making orange sugar with the leftover orange rind.<br />
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She would probably regale you with stories of the open road<br />
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<br />
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and inspire you with decorating tips like this antler chandelier<br />
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spotted at an Elko, Nevada hotel.<br />
But alas, if you've spent any time at all on this blog, you will realize I am not a really good blogger. I often go weeks between posts. My pictures are uninspired. The careful viewer will notice paper towels in the background or eyeglasses or a pile of mail that has been stealthily pushed to the side, only not far enough.<br />
Aaaah, well.<br />
What can I offer you? How about this: Green Tea Banana Split Smoothie.<br />
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A yummy snack, made with green tea, which is supposed to be good for you. (A really good blogger would provide links here.)<br />
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<br />
Recipe from this book: <a href="http://www.amazon.com/Green-Tea-Drinks-Quenchers-Savory/dp/B000Q7ZN3G/ref=sr_1_19?s=books&ie=UTF8&qid=1395365276&sr=1-19&keywords=green+tea">Green Tea: 50 Hot Drinks, Cool Quenchers, and Sweet and Savory Treats</a>, by Mary Lou Heiss.<br />
And shared with joy, from one imperfect blogger to . . . well, you.<br />
<h4>
<span style="color: #6aa84f;">GREEN TEA BANANA SPLIT SMOOTHIE</span></h4>
1/2 c. chilled green tea<br />
1 c. low-fat vanilla yogurt (I used plain yogurt, added about 1/2 t. vanilla and about 1 t. maple syrup)<br />
1 small ripe banana<br />
1/4 c. chocolate syrup<br />
4 ice cubes<br />
<br />
Put everything but the ice cubes in the blender and mix. Then add the ice cubes and whirl away. This serves 2, by the way, so cut in half if it's just for you.<br />
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Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com5tag:blogger.com,1999:blog-4254018491533840291.post-30205728650884695552014-03-06T18:42:00.000-08:002014-03-06T18:45:05.363-08:00Parmesan-Roasted Acorn Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn11rBlSuRUxT-kUKMWXVOk5w6XavO-hTEDhEVMz2hwvh0LPgPGspnRPYuOQCOmP62KDx4dyWu5Ivu_ryqTwHRSbvp0FM6pSjf9247TO9bNEhyphenhyphenCj3axPveM1tehfQpJ7bipjVvFX-sdZA/s1600/squash,+etc+016.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/AVvXsEhn11rBlSuRUxT-kUKMWXVOk5w6XavO-hTEDhEVMz2hwvh0LPgPGspnRPYuOQCOmP62KDx4dyWu5Ivu_ryqTwHRSbvp0FM6pSjf9247TO9bNEhyphenhyphenCj3axPveM1tehfQpJ7bipjVvFX-sdZA/s1600/squash,+etc+016.JPG" height="240" width="320" /></a></div>
We've been trying to eat more vegetables around here.<br />
Don't tell our mothers, they'd never believe it.<br />
Not to worry, we are still sneaking in other nummy foods -- like these <a href="http://www.food.com/recipe/oatmeal-maple-scones-482015">maple oatmeal scones</a> (bake 30 minutes, not 40), from the book <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X/ref=sr_1_1?s=books&ie=UTF8&qid=1394160201&sr=1-1&keywords=Flour">Flour by Joanne Chang</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXOmOIFcnL_YsbqJsyzddcS1QrpF9c8G_w9YCn-oMoxV-1E4UaAkZ-vyUPZp3eoc1fCLTNPi-nQMAj7VIAbchyfM-MATJAmD9jg_0afhBLp6cejPUSvOppbxkIUA_c_roE2eZXLV9OYw/s1600/squash,+etc+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXOmOIFcnL_YsbqJsyzddcS1QrpF9c8G_w9YCn-oMoxV-1E4UaAkZ-vyUPZp3eoc1fCLTNPi-nQMAj7VIAbchyfM-MATJAmD9jg_0afhBLp6cejPUSvOppbxkIUA_c_roE2eZXLV9OYw/s1600/squash,+etc+013.JPG" height="240" width="320" /></a></div>
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And these pancakes made with leftover Panettone crumbs. See <a href="http://queenofthecastlerecipes.blogspot.com/2014/02/panettone.html">sad panettone story here</a>.</div>
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But, really, and truly, we are aiming for more fruits and vegetables.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyM-2odljxtgx2ywofXjHaYgdxRTlvYKerAaNhkq12jex2hSzcPGh5x0GGTCo1PbguzJ_-8KRYf0H01vach43u_DIJlMwEPCA4H4nIwcco-SvFTbFvicCXAOw8OZAAZskVAD_kf9f0njs/s1600/crafts,+etc+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyM-2odljxtgx2ywofXjHaYgdxRTlvYKerAaNhkq12jex2hSzcPGh5x0GGTCo1PbguzJ_-8KRYf0H01vach43u_DIJlMwEPCA4H4nIwcco-SvFTbFvicCXAOw8OZAAZskVAD_kf9f0njs/s1600/crafts,+etc+014.JPG" height="240" width="320" /></a></div>
Here is exhibit A. <br />
Too bad I didn't take a picture of the asparagus salad, that would have been Exhibit B.<br />
But back to acorn squash. I was talking about acorn squash.<br />
This fine recipe, from <em>Real Simple</em> magazine, really is simple. And really is tasty. You just chunk slices of the squash, 3/4-inch thick, toss with a bit of olive oil, thyme, salt, pepper, and Parmesan cheese, and put 'er in the oven. Snapperooni.<br />
<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/parmesan-roasted-acorn-squash-00100000066897/index.html">Parmesan-Roasted Acorn Squash</a>. Give it a try, even if you're not big on vegetables. You just might like it.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com2tag:blogger.com,1999:blog-4254018491533840291.post-8262649374074650782014-03-05T12:58:00.004-08:002014-03-05T12:58:47.229-08:00Make your own almond pasteMaking your own almond paste -- how cool is that? Go check out <a href="http://coloryourrecipes.com/simple-almond-paste-recipe/">Juliana's post at Color Your Recipes blog</a>, if you haven't seen it yet.<br />
<br />
I've gotta try this.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com4tag:blogger.com,1999:blog-4254018491533840291.post-48737569548327305542014-02-28T17:09:00.000-08:002014-02-28T17:09:24.460-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTExcKoPTBM2adC_rxp9H6ONBubSTgxyvv4nLzEPtNAEa-lMO0-E41VOXI5DeHAtGxgwZ1G46_LimZPJLC6ekTMpuODyI8sQSbCTd2x2ymPWGXjbdyH9xZEgOoUf27GNrW4O6kRKxziAM/s1600/crafts,+etc+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTExcKoPTBM2adC_rxp9H6ONBubSTgxyvv4nLzEPtNAEa-lMO0-E41VOXI5DeHAtGxgwZ1G46_LimZPJLC6ekTMpuODyI8sQSbCTd2x2ymPWGXjbdyH9xZEgOoUf27GNrW4O6kRKxziAM/s1600/crafts,+etc+027.JPG" height="240" width="320" /></a></div>
It's a sloppy and droopy, orange marmalade kind of day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20gRc3trP2EeEy32z7bY5g6sC9DF8eW3oov-SARK6wZAFlhwtv-3C1iN7ovJ49CnqOYQcJQ2qicPwOIuQNJ8gpkSUhK06okgbdi3Vevll5IbKVNdrP8plZ9Sm3IJmLUyFdNGcKsWhdII/s1600/crafts,+etc+025.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/AVvXsEj20gRc3trP2EeEy32z7bY5g6sC9DF8eW3oov-SARK6wZAFlhwtv-3C1iN7ovJ49CnqOYQcJQ2qicPwOIuQNJ8gpkSUhK06okgbdi3Vevll5IbKVNdrP8plZ9Sm3IJmLUyFdNGcKsWhdII/s1600/crafts,+etc+025.JPG" height="200" width="150" /></a></div>
If you have one orange, a food chopper of some kind, a microwave, and a few minutes, whip up some of the <a href="http://queenofthecastlerecipes.blogspot.com/2012/03/five-minute-orange-marmalade.html">quickest, easiest orange marmalade</a> around.<br />
It's good :). Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com5tag:blogger.com,1999:blog-4254018491533840291.post-87689319726661057832014-02-22T18:41:00.000-08:002014-02-22T18:41:03.959-08:00Panettone<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSPZ1xvnTwN8SbwsjrCyC3_Js4z-SXUhaGcb4q4VDWi5NIG6eaVBlndCcHsm42frXgMoxOgyHktX-0hmjZ5-c_2LsUlHmETux_b5iv9iQi4nC8fcutIPDnIAI31FyPNrZHl8LxVald1Y/s1600/panettone+007.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/AVvXsEitSPZ1xvnTwN8SbwsjrCyC3_Js4z-SXUhaGcb4q4VDWi5NIG6eaVBlndCcHsm42frXgMoxOgyHktX-0hmjZ5-c_2LsUlHmETux_b5iv9iQi4nC8fcutIPDnIAI31FyPNrZHl8LxVald1Y/s1600/panettone+007.JPG" height="240" width="320" /></a></div>
Sadly, I must report this lovely, lovely loaf as a fail.<br />
The pinches of dough I snuck before baking were fantastic. It contains two sticks of butter -- I KNOW! -- why wouldn't it be fantastic?<br />
But the finished product, I am sorry to have to report, did this when sliced:<br />
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I think that's at least four crumbles it broke into.<br />
And it kind of tasted like pie crust.<br />
Turns out there is such a thing as too much butter.<br />
Making this Italian Christmas bread was an excuse, truth be told, to play with this:<br />
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<br />
Which just looked so intriguing at the grocery store. And which I still have a vat of.<br />
But not to worry. <br />
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The quest for delectable <a href="http://en.wikipedia.org/wiki/Panettone">panettone</a> carries forth. I shall not give up the fight. Soldier on.<br />
<h4>
Anyone out there ever made panettone? Results? Please share.</h4>
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com7tag:blogger.com,1999:blog-4254018491533840291.post-34241617105186476192014-02-11T16:31:00.003-08:002014-02-11T16:36:44.169-08:00Valentine's Day Dessert Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlSwP2H9ogvAkh46iXDuCPBYRE_CbXWRfRwFDyq-W0PalQmomgfLkaPA4uli0vkZDYRUWTNlaYIO-O71Ni9E4qBcBWgFnfyQ8j3KG9xBuhn5uX4qtQQl2O9dbS1ZfuseVMFYSw1hRiXM/s1600/cranberry+soup+&+biscuits+001.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/AVvXsEiUlSwP2H9ogvAkh46iXDuCPBYRE_CbXWRfRwFDyq-W0PalQmomgfLkaPA4uli0vkZDYRUWTNlaYIO-O71Ni9E4qBcBWgFnfyQ8j3KG9xBuhn5uX4qtQQl2O9dbS1ZfuseVMFYSw1hRiXM/s1600/cranberry+soup+&+biscuits+001.JPG" height="150" width="200" /></a></div>
If you had foresight enough back in November to stash away a bag or two of cranberries in your freezer, you have most of what you need to make this light Valentine's Day dessert. Called <a href="http://en.wikipedia.org/wiki/Kissel">kissel</a>, this tart and tasty Russian fruit soup is the loveliest shade of red.<br />
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See?<br />
<br />
Along with the cranberries, it also helps if you have one of these:<br />
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Not sure what the official name of this is. A food mill? It's the same perforated cone-like thing I use when making tomato juice from fresh tomatoes, or grape juice from grapes. Very low-tech, it whooshes out the unwanted skins as you circle the wooden mallet round and round. Great fun. Kahuna's grandma gave me this one years ago, after teaching me to make tomato juice.<br />
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If you've got your cranberries and your perforated upside down dunce cap, proceed. And if you don't? Type "kissel dessert" into your handy dandy search engine and I'm pretty sure you'll find instructions for making this from other kinds of fruit. <br />
<br />
The recipe, by the way, comes from <a href="http://www.amazon.com/Christmas-Companion-Maria-Robbins/dp/039951564X/ref=sr_1_3?s=books&ie=UTF8&qid=1392164283&sr=1-3&keywords=a+christmas+companion">A Christmas Companion</a> by Maria Robbins and Jim Charlton, who suggest its red color makes it "particularly appealing at Christmastime." And also for Valentine's Day, I might add.<br />
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<span style="color: #cc0000;">CRANBERRY KISSEL</span><br />
<span style="color: black;">1 lb. cranberries</span><br />
2 c. water<br />
1 c. sugar<br />
2 T. cornstarch<br />
2 T. orange juice<br />
Heavy cream for swirling, if desired<br />
<br />
In large saucepan, heat the cranberries, water, and sugar. Bring to a gentle boil and, stirring occasionally, cook for about 15 minutes, until cranberries pop. Puree through a food mill. Return puree to the pan. In small bowl, mix together cornstarch and orange juice; add to puree and cook over low heat, stirring, for about five minutes, until it gets thick. Serve chilled with heavy cream swirled throughout. Serves 6 - 8.<br />
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<h4>
<span style="color: #cc0000;">What are you serving for Valentine's Day?</span></h4>
Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com4tag:blogger.com,1999:blog-4254018491533840291.post-38102984051992628712014-02-03T18:11:00.006-08:002014-02-03T18:18:10.104-08:00Best Biscuits Ever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgwHyk8HOrLmkIb3B_koWnVhMrayr8k-8Caa0jFPKF4eCfHDthCah517Iz6lDAbx2mCjnxc1YljvB4S2MztRyoT2xSoNwLR84c_Cbp1JIj4Ntx2VLb4rubJEQYVb7tQKDU8C9jULSFAA/s1600/cranberry+soup+&+biscuits+028.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/AVvXsEjpgwHyk8HOrLmkIb3B_koWnVhMrayr8k-8Caa0jFPKF4eCfHDthCah517Iz6lDAbx2mCjnxc1YljvB4S2MztRyoT2xSoNwLR84c_Cbp1JIj4Ntx2VLb4rubJEQYVb7tQKDU8C9jULSFAA/s1600/cranberry+soup+&+biscuits+028.JPG" height="300" width="400" /></a></div>
Serious yumminess has been coming out of my oven lately.<br />
Yes, that would be <a href="http://queenofthecastlerecipes.blogspot.com/2014/01/oven-joy.html">my new oven</a>. (Protagonist sighs happily here.)<br />
These may be the finest biscuits I've ever made. And no wonder -- they contain cream. HEAVY cream. (Protagonist adjusts her slightly ill-fitting waistband here.)<br />
This recipe came from a Martha Stewart magazine. I was going to just link to it from here, but the various instructions I found online were slightly different from the directions in the printed magazine, and I have a few changes/comments of my own. So I think for clarity's sake I shall just type it in here, adding my own comments as we go.<br />
Ready? Begin.<br />
<span style="color: #e69138;">BEST BAKING POWDER BISCUITS EVER</span><br />
<span style="color: black;">(By the way, I divided this recipe in half. Using my 2 1/4-inch cookie cutter, it still made 11 biscuits)</span><br />
4 c. flour, plus more for work surface<br />
2 T. baking powder<br />
2 t. sugar (next time I will double this amount)<br />
1 t. coarse salt<br />
1 c. (2 sticks) cold butter, cut into pieces (Martha uses unsalted; I like salted)<br />
2 c. heavy cream (the reason I cut the recipe in half -- I had just a small carton of cream)<br />
<br />
Heat oven to 400 degrees. In large bowl, mix together flour, baking powder, sugar, and salt. Cut the butter into small pieces and drop into flour mixture. Using tips of fingers, rub butter into flour mixture until butter is dispersed and texture resembles large breadcrumbs. <br />
<br />
Add the cream and stir until dough just comes together. (Martha says dough will be sticky but mine was quite dry. I kneaded it in the bowl just a bit to get it to come to a ball. I suppose another option would be to add a tad more cream [or milk, if you're out of cream] but what I did worked fine.) <br />
<br />
Transfer to a lightly floured surface (I use my large cutting board), pat to 1-inch thickness, and use a round cookie cutter to cut out your happy little biscuits. Place an inch or two apart on cookie sheet that's covered with parchment paper and bake about 20 minutes, until lightly browned.<br />
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Yeah. Like the "light butter" is really gonna help.<br />
NOTE: I baked these on the second to highest rack, but after consulting my wonderful baking reference book <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?s=books&ie=UTF8&qid=1391479491&sr=1-1&keywords=Baking+Illustrated">Baking Illustrated</a> by the editors of Cook's Illustrated, next time I would bake these on the middle rack instead. <br />
<span style="color: #e69138;"><span style="background-color: black;"></span></span><br />Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com4tag:blogger.com,1999:blog-4254018491533840291.post-57848790978087325322014-02-01T17:30:00.001-08:002014-02-01T17:34:22.090-08:00Homemade Cereal<div class="separator" style="clear: both; text-align: center;">
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I have wanted to try making homemade granola for a while now. Kahuna is big into walking these days, and I am big into making homemade treats that will give him good fuel.<br />
Which is how I came to make this recipe, unearthed from the depths of my file cabinet (remember file cabinets?), where it has resided since 1982 when I first clipped it out of a local newspaper. <br />
Remember local newspapers? <br />
Originally published under the title "Helene's Homemade Cereal," I wasn't sure if this actually qualified as granola. But I googled <a href="http://en.wikipedia.org/wiki/Granola">all things Wikipedia</a>, where I was assured that it does. <br />
This cereal contains oatmeal and walnuts and apples and wheat germ and coconut and raisins. Oh my. So far we've been eating it with milk, just like regular cereal, but I'm thinking it could bake up into fine little bars. Or get mixed in with yogurt; maybe with a few blueberries added. You get the drift.<br />
I'm storing it in a large plastic container in the fridge because it contains diced apples. While the apples do dry out in the oven, they don't dehydrate completely. <br />
So here's the recipe. And then I want to know:<br />
<span style="color: #b45f06; font-size: large;">Do you ever make homemade cereal? Please share.</span><br />
<h4>
<span style="color: black;">Oatmeal Coconut Apple Cereal</span></h4>
5 c. oats<br />
1 c. coarsely chopped walnuts<br />
2 c. flaked coconut<br />
2 c. chopped apples (about 3 apples)<br />
1/2 c. wheat germ<br />
1/2 c. sugar<br />
1 1/2 t. cinnamon<br />
1/2 c. butter<br />
1 c. raisins<br />
<br />
Get out as large a baking pan as you have; cover bottom with foil. Spread oats in the pan and bake at 350 degrees for about 10 minutes. In large bowl, stir together the nuts, coconut, apples, wheat germ, sugar, and cinnamon. Add the nut/coconut mixture to the toasted oatmeal, drizzle the butter over all and mix gently. Put back in 350-degree oven and bake about 35 or 40 minutes, stirring gently whenever you think about it. Remove from oven, let cool a bit, put into large bowl and add the raisins. When cool, put in a closed container and refrigerate. Wonderful served with milk and eaten with a spoon.Lynnhttp://www.blogger.com/profile/16562989307286675615noreply@blogger.com1