tag:blogger.com,1999:blog-38812201910803627652024-03-13T23:13:36.300-07:00Carolyn's RecipesCarolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-3881220191080362765.post-33008110833179602642014-08-19T11:00:00.001-07:002014-09-14T10:52:21.454-07:00Warm Skillet Chocolate Chip Cookie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTecAyT0LppZN969oltKKU8IlX5gf26tse_w9_dPVUZEniEUB5bW7Crvc6MazbLSD_2mDRLg_zNFHVmwI6PUaGxTV3JyeENKp_z5poVDSKzL5MN71paUq-k1zSHrtfLm0nUkH3hV0osWq/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTecAyT0LppZN969oltKKU8IlX5gf26tse_w9_dPVUZEniEUB5bW7Crvc6MazbLSD_2mDRLg_zNFHVmwI6PUaGxTV3JyeENKp_z5poVDSKzL5MN71paUq-k1zSHrtfLm0nUkH3hV0osWq/s1600/photo+1.JPG" height="239" width="320" /></a></div>
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<li class="component checklist-item" style="clear: left; list-style: none; margin: 0px 0px 8px; padding: 0px 1.78571em 0px 0px; position: relative;"><span class="component-data checklist-item-data" itemprop="ingredients" style="display: inline-block; margin-left: 2rem;"><span style="color: #666666; font-family: Georgia, serif;"><span style="font-size: 1rem; line-height: 1.625rem;"><br /></span></span></span></li>
<li class="component checklist-item" style="clear: left; list-style: none; margin: 0px 0px 8px; padding: 0px 1.78571em 0px 0px; position: relative;"><span class="component-data checklist-item-data" itemprop="ingredients" style="display: inline-block; margin-left: 2rem;"><span style="color: #666666; font-family: Georgia, serif;"><span style="font-size: 1rem; line-height: 1.625rem;">Not a new idea but so good and an easy quick dessert. Found these measurements at Martha Stewarts web site always a great recipe source. You can mix them up and have them in the pan, just pop in oven 30 min before you want them.</span><span style="line-height: 26px;"> </span><span style="font-size: 1rem; line-height: 1.625rem;"> To see a video and get her recipe go to:</span></span></span></li>
<li class="component checklist-item" style="clear: left; list-style: none; margin: 0px 0px 8px; padding: 0px 1.78571em 0px 0px; position: relative;"><span class="component-data checklist-item-data" itemprop="ingredients" style="display: inline-block; margin-left: 2rem;"><span style="font-family: Georgia, serif;"><span style="color: blue; font-size: 1rem; line-height: 1.625rem;"><a href="http://www.marthastewart.com/1034356/skillet-chocolate-chip-cookie" target="_blank">Martha's Web site with video</a></span></span></span></li>
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<ul class="body-b checklist component-list" style="list-style: none; margin: 0px; overflow: hidden; padding: 0px;"><span style="color: #666666; font-family: Georgia, serif;">***To make ahead, line pan with plastic wrap allowing plenty of extra length. Press dough into pan lined with plastic wrap, fold wrap around dough then turn dough out & place in fridge till ready to use. When you want the dough remove from plastic wrap & place in pan then cook as directed.</span></ul>
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<b style="font-size: 12px;"><span style="font-family: Chalkboard; font-size: 14px;"><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">6 T unsalted butter, room temp</span></span></b></div>
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<b style="font-size: 12px;"><span style="font-family: Chalkboard; font-size: 14px;"><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;">1/3 C dark-brown sugar</span></span></b></div>
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1/2 C granulated sugar</div>
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1 large egg</div>
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1 tsp. pure vanilla</div>
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1 C all-purpose flour</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 C semisweet choc chips</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIwa4ridxlFGvhRe8j9VSTHmJfVPHmFz2hp9O23mo2ioR3fUegXrABUGiZIJVeqcu0QCZYk-mzGYf0d3yKaVvKNMBBUniDwtuO2UKmetiHuBIEU2an2SK6T84DT37r_X5WIlJwjNClAw2/s1600/photo+3.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/AVvXsEiRIwa4ridxlFGvhRe8j9VSTHmJfVPHmFz2hp9O23mo2ioR3fUegXrABUGiZIJVeqcu0QCZYk-mzGYf0d3yKaVvKNMBBUniDwtuO2UKmetiHuBIEU2an2SK6T84DT37r_X5WIlJwjNClAw2/s1600/photo+3.JPG" height="149" width="200" /></a>Preheat oven to 350°. In large bowl, combine butter & sugars with wooden spoon. Stir in egg & vanilla. Stir in flour, soda & salt just till blended. Mix in chocolate chips then transfer to 10 inch cast iron skillet. Smooth batter to level. Bake until golden brown about 18-20 min. Let cool 5 min. Serve warm right from pan with a scoop good vanilla ice cream.</div>
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<tr><td class="tr-caption" style="text-align: center;">Didn't get very good photos will just have to make them again!<br />
This was the choice for birthday night so of course needed candles.</td></tr>
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More picks!<br />
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<tr><td class="tr-caption" style="text-align: center;">Tying dish towel on handle is good reminder pan is hot!<br />
I also cut with a plastic spatula so I don't scratch up my pan.</td></tr>
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</section>Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-81614138046663558532014-08-19T10:41:00.000-07:002014-08-19T10:41:01.318-07:00Cranberry Walnut Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ30ZRICPXwWQxN6F-7BYWyuKmKYE_MVI_ooLrpNUlkV5ZdzOsr-zgdQohJ61psv-YChyphenhyphenRbD9NTvLP16x5fD3azdrsdOdpQoUmB5ly2xXKnvX_qeZi8ExGgKjdk17xywMztw7NZgV-bdXg/s1600/photo+3.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/AVvXsEhQ30ZRICPXwWQxN6F-7BYWyuKmKYE_MVI_ooLrpNUlkV5ZdzOsr-zgdQohJ61psv-YChyphenhyphenRbD9NTvLP16x5fD3azdrsdOdpQoUmB5ly2xXKnvX_qeZi8ExGgKjdk17xywMztw7NZgV-bdXg/s1600/photo+3.JPG" height="320" width="239" /></a></div>
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I found this recipe at <a href="http://www.marthastewart.com/342189/oatmeal-cranberry-cookies" target="_blank">Martha Stewart's</a> site, and used it as a breakfast cookie. You can change the add ins depending what it is you want to do with them. They freeze well which is great to bake ahead. I made about 5 batches to use for breakfast cookies for a grab & go for wedding guests the morning after our daughters wedding. It worked out great as everyone was getting on the road. <br />
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Cranberry Walnut Oatmeal Cookies<br />
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Ingredients:<br />
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2 c flour<br />
1/2 tsp kosher salt<br />
1 tsp cinnamon<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 T vanilla<br />
3 T milk<br />
2 large eggs<br />
2 sticks unsalted butter, softened<br />
1 c packed light brown sugar<br />
1/2 sugar<br />
3 c oats<br />
1 c dried cranberries ( can also make with dried blueberries or any dried fruit)<br />
1 c walnut pieces<br />
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In a medium bowl, whisk together first 5 ingredients, set aside.<br />
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In a small bowl, whisk together vanilla, milk, eggs and set aside.<br />
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In the bowl of a mixer with paddle attachment cream together sugars and butter till light & fluffy.<br />
Reduce speed, gradually add egg/milk mixture and beat well. Add flour mixture and beat till just combined. Remove from stand and fold in oats, cranberries, & nuts. Place dough in refrigerator for at least 4 hours or overnight. <br />
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***To speed baking I scoop dough into balls and refrigerate, the baking goes quickly when you just have to place them on the cookie sheet. I have also frozen the dough in scoops and baked from frozen, great for planning ahead.<br />
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Preheat oven to 350° bake on parchment lined cookie sheets for 14 min. (depending on your oven check first batch) Bake till golden but still soft in center.<br />
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Cool on wire rack then place in airtight container. ***they freeze well after baked also<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5aa2yL-YqMA_Kid1gdhY71gGLHMCjpFLUDEoGDeWjTBYVHb9zLQfHEAu0JpKUNV1u3bBE5gZCQX4ige-mVlCY7-4FRKooyDM_M4tYc0w13k1iLXZ8Dm3_fX-hzpRkXb98Z6e7RQMOERJ/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5aa2yL-YqMA_Kid1gdhY71gGLHMCjpFLUDEoGDeWjTBYVHb9zLQfHEAu0JpKUNV1u3bBE5gZCQX4ige-mVlCY7-4FRKooyDM_M4tYc0w13k1iLXZ8Dm3_fX-hzpRkXb98Z6e7RQMOERJ/s1600/photo+2.JPG" height="320" width="239" /></a></div>
<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-26188600878312867042014-08-19T10:24:00.000-07:002015-08-10T08:58:35.328-07:00Lemon Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2UuY47-16HEi-l1O5V1Cj2xqb9OnsrudurTBImouC_CjKEQoxdlyXR-PcEeGoNJKMUg7XRs3YGWPhdN9CeMSHzEUvSCzUqRNusMDb58lSpOzlDeuYqANzYDG4RAp-HRrYqUy5Z-1JGW9/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2UuY47-16HEi-l1O5V1Cj2xqb9OnsrudurTBImouC_CjKEQoxdlyXR-PcEeGoNJKMUg7XRs3YGWPhdN9CeMSHzEUvSCzUqRNusMDb58lSpOzlDeuYqANzYDG4RAp-HRrYqUy5Z-1JGW9/s1600/photo+1.JPG" width="320" /></a></div>
Ina Garten's recipe for <a href="http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-with-croutons-recipe2.html" target="_blank">Lemon Chicken with Croutons</a> was the inspiration for this recipe. I used chicken breasts & thighs instead of a whole chicken and added carrots & peas otherwise it closely follows her technique. It was great and will definitely be making it again soon.<br />
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Lemon Roasted Chicken<br />
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3 boneless skinless chicken breasts<br />
6 boneless skinless chicken thighs<br />
1 large vidalia (or sweet) onion sliced<br />
6 carrots sliced<br />
2 lemons halved & quartered<br />
salt & pepper<br />
4 T Butter, sliced<br />
olive oil for pan<br />
1/2 white wine<br />
1 C chic broth<br />
1c frozen peas<br />
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**Loaf of fresh bread from bakery such as a boulé ( I used a rosemary boule)<br />
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In large Dutch oven drizzle a few tablespoons of olive oil, sear chicken seasoned with salt & pepper to get a bit of brown coating on chicken. You may need to do this in batches or have 2 pans going. When all chicken is seared add onion, carrots, lemons stir to combine. Deglaze pan with wine add broth then put butter over top cover and roast till chicken is cooked through, about an hour.<br />
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Remove from oven pull chicken apart with forks to shred it and let stand 10 minutes ( this will soak up more juices) then stir in the peas just before serving.<br />
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**While chicken is cooking cut or tear bread into cubes/chunks. In large sauté pan sauté bread in olive oil tossing to coat, when bread is crisp remove to large serving platter. You want bread to be a bit crispy for serving, like a soft crouton.<br />
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To serve Scoop everything from pot onto layer of croutons, allow to sit a minute so that juices soak into bread. Chicken should be tender enough it begins to fall apart, you can pull apart any large chunks. When serving scoop to bottom of platter to get down to bread. The drippings make the bread yummy, there won't be a lot of liquid but enough to absorb into the bread.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREFr3Pp740HlNN6nawBFbnrnQ8-6hNSqt8bv5q3EdikkbkmyeZwaVJRwzYA5FoakcFoJxeZsnA7iFLYCaB25iJHsRYT8m8xM0BIQIKWjxNqPkR15abw_qdiMUUD1rZuPLNwa5d_JrV03w/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREFr3Pp740HlNN6nawBFbnrnQ8-6hNSqt8bv5q3EdikkbkmyeZwaVJRwzYA5FoakcFoJxeZsnA7iFLYCaB25iJHsRYT8m8xM0BIQIKWjxNqPkR15abw_qdiMUUD1rZuPLNwa5d_JrV03w/s1600/photo+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">toasted Rosemary Bread</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">topped with some fresh parsley before serving</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-64635985789997842902014-03-22T11:29:00.000-07:002014-03-22T11:29:08.865-07:00Whole Wheat Popovers<br />
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I don't make popovers often because they really only taste good right out of the oven. Popovers can be so temperamental I hesitated making any changes to the recipe. This is my same recipe halved but substitute 1/2 the flour for whole wheat flour. I had been wanting to try whole wheat flour to see how they would come out. They came out great there is a very slight heavier texture as there is whenever you substitute some whole wheat in a recipe but they were very good. Of course you can certainly just halve the regular recipe also but you will stare at a dozen wonderful popovers hot out of the oven that will be hard to resist. They also sound so decadent but actually there are less than 150 calories in each of these.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Whole Wheat Popovers</b></span><br />
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1 C milk (I used 1% because that is what I had on hand)<br />
1/2 C all purpose flour<br />
1/2 C whole wheat flour<br />
2 large eggs<br />
1 T butter<br />
pinch of salt<br />
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<br />
Heat oven to 425° with popover pan in it.<br />
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Have all ingredients at room temperature (this is the secret to them popping!)<br />
Mix all ingredients well, I used hand blender to do this. Let sit while oven comes to temp. when oven is ready carefully remove pan, spray cups with oil, pour batter equally into cups. Bake for 20 min when you remove them from the oven dump them out immediately, if you pierce them with the end of a knife it will stop them from deflating to quickly.<br />
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Enjoy them while hot!!<br />
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***You can make them savory or sweet with different additions. Grated cheese on top, cinnamon & sugar added to batter or sprinkled on top, add Rosemary or Thyme to have with a roast, the possibilities are endless.<br />
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<tr><td class="tr-caption" style="text-align: center;">Set the pan on top of a cookie sheet for easy handling. <br />I keep this old one just for catching spills.</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-81178002438013154092014-02-28T08:13:00.000-08:002014-02-28T08:13:05.096-08:00Raspberry Coffee Cake<br />
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This recipe comes from "Best of the Best from Indiana" cookbook. My in laws were in Indianapolis for the International Barbershop Convention years ago and got the book for me. This recipe is always a favorite, it is quick & easy. It can also easily be switched up with different fruit jams or different nuts. <a href="http://www.amazon.com/Best-Indiana-Selected-Indianas-Cookbooks/dp/0937552577" target="_blank">"Best of the Best from Indiana"</a> and "<a href="http://www.amazon.com/Christmas-Thyme-Hill-Farm-SIGNED/dp/B004LH16LK" target="_blank">Christmas Thyme At Oak Hill Farm</a>" sited as the book they got the recipe from are both available on <a href="http://www.amazon.com/ref=gno_logo" target="_blank">Amazon</a>.<br />
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<span class="Apple-style-span" style="color: red; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: red; font-size: large;">Raspberry Coffee Cake</span><br />
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Ingredients:<br />
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2 1/2 C flour<br />
1 C sugar--divided<br />
3/4 C cold butter<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
3/4 c sour cream (I use plain greek yogurt)<br />
1 tsp almond extract<br />
2 eggs<br />
1 8oz pkg cream cheese (mascarpone works well also if you prefer)<br />
1/2 C best quality raspberry preserves<br />
1/2 C sliced almonds<br />
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Directions:<br />
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Preheat oven to 350°, grease & flour 9-10inch spring form pan.<br />
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In large bowl mix flour & 3/4 C of sugar. Chop cold butter into small pieces and cut into flour sugar mixture till crumbly. Set aside about 1 cup of this mixture (you will use this at the end for topping). To remaining mixture add baking powder, baking soda salt, sour cream, almond extract, 1 egg and blend well, batter will be stiff and sticky. Spread batter over bottom and up sides of pan it should be about a 1/4 inch thick. (I used a tart pan so with the shorter sides I put some extra batter into a small baking dish and made a mini one with the extra) <br />
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In another bowl mix cream cheese, 1 egg and the reserved 1/4 c sugar mix well. (This can be done that in food processor) Pour this over batter.<br />
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Carefully spread preserves over cream cheese mixture. (I use a whole jar so it is more like a cup of jam just make sure it is a thicker jam)<br />
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Mix rest of flour mixture with nuts and sprinkle over top. Bake for approx 45 min. Cool 15 min before removing sides of pan, When completely cooled slide off bottom of pan onto serving dish, loosen with knife if necessary. Cake will be browned and cream cheese will be set when done, watch closely at end to not over cook it. This cake freezes well if you want to make it ahead.<br />
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**I have used all different jam flavors and citrus curds for this recipe, I have used walnuts & pecans in place of the almonds. All the combinations have turned out great.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKheCxdGzds3YUciePJ8yvUhER6TRB901Nbp_zbm-Az8wNhBKso-EsSTt2Y7sPT9vcHpSaV69CRQ0tVndWPg9IewQvn4fKTzXcN5Y6yFvDr9m7M_WOsQpL9vqpvVhF4l-QVQw-3ZRvwTu/s1600/IMG_3014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKheCxdGzds3YUciePJ8yvUhER6TRB901Nbp_zbm-Az8wNhBKso-EsSTt2Y7sPT9vcHpSaV69CRQ0tVndWPg9IewQvn4fKTzXcN5Y6yFvDr9m7M_WOsQpL9vqpvVhF4l-QVQw-3ZRvwTu/s1600/IMG_3014.jpg" height="240" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauOc0QGwVtJ3jzWNdaHLNm7JuoD_5SLxD-cnR-rw5HKBGGDlGOdHYQq2DpddIImqT77EBja6EYT6LJN58N9OMTBVnqsVe1UnD8-WLd3kVSttPHb60OtB1CMkdAQVmprY1L6Kritx0XCRz/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauOc0QGwVtJ3jzWNdaHLNm7JuoD_5SLxD-cnR-rw5HKBGGDlGOdHYQq2DpddIImqT77EBja6EYT6LJN58N9OMTBVnqsVe1UnD8-WLd3kVSttPHb60OtB1CMkdAQVmprY1L6Kritx0XCRz/s1600/photo.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my favorite raspberry preserves</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32w0vzViJz1Z_yrv8oHydEM3Vq-TT0bsrD6jkyRZOd5q4P9x-di1ENwE_jz-NCoe7L59op76Ru0A3My_3NJs_OvAhRDiJlSRqNUIsT9SfyXSBKAymHJ6IPkBtd-Yip-Paei-w0UrYy9eG/s1600/IMG_3016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32w0vzViJz1Z_yrv8oHydEM3Vq-TT0bsrD6jkyRZOd5q4P9x-di1ENwE_jz-NCoe7L59op76Ru0A3My_3NJs_OvAhRDiJlSRqNUIsT9SfyXSBKAymHJ6IPkBtd-Yip-Paei-w0UrYy9eG/s1600/IMG_3016.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used tart pan so small dish in photo is the extra.<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-3738794023626034822014-02-14T08:44:00.000-08:002014-02-14T08:44:53.938-08:00Homemade Salsa<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzv-aVlJwb6adejNJcuLLNeGwFa8P1M2B3fhyphenhyphenIGQB12FKEudT38Hm0ssEjsimyWiqsOpUHsPVErVncEis6da-gK1lauLatdDDuQIM12uDq_ThV6O5ey3ll5jJjFxFh6ExZq2Y5g9YNEHRe/s1600/IMG_3341.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzv-aVlJwb6adejNJcuLLNeGwFa8P1M2B3fhyphenhyphenIGQB12FKEudT38Hm0ssEjsimyWiqsOpUHsPVErVncEis6da-gK1lauLatdDDuQIM12uDq_ThV6O5ey3ll5jJjFxFh6ExZq2Y5g9YNEHRe/s1600/IMG_3341.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">So quick & easy!</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;">Homemade Salsa</span></div>
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Ingredients:</div>
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Tomato</div>
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onion </div>
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jalapeno</div>
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garlic cloves</div>
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salt & pepper</div>
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corn (I didn't roast this added after)</div>
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juice & zest 1 lime</div>
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fresh cilantro</div>
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Directions:</div>
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Rough chop your vegetables, drizzle with a little olive oil, salt & pepper and roast in oven about 375° for 20-30 min or till starting to brown. Toss in food processor pulse till desired consistency. Add corn, lime zest, lime juice, and cilantro. It is better if refrigerated for at least an hour before using. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNezjmw97X8UlpzeH6jfFq963z5zCg_Dy2iTfuUCkFsPreIIjZEFslJg6PoMatZastqqgVUQtKVDtMnMfFk59ltyHoU20zUxTd_O3h_6cHnZ8BPEfzk-FXno6wgHVeN-IhMaZmoD5gn00/s1600/IMG_2918.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/AVvXsEiHNezjmw97X8UlpzeH6jfFq963z5zCg_Dy2iTfuUCkFsPreIIjZEFslJg6PoMatZastqqgVUQtKVDtMnMfFk59ltyHoU20zUxTd_O3h_6cHnZ8BPEfzk-FXno6wgHVeN-IhMaZmoD5gn00/s320/IMG_2918.jpg" height="240" width="320" /></a></div>
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Found this on pinterest right before Thanksgiving. It is such a light cake it is great for the holiday when you already had a big meal. <a href="http://insidebrucrewlife.com/2013/10/pumpkin-toffee-angel-food-cake/" target="_blank"> Inside BruCrew Life</a> partnered with Sara Lee to come up with this recipe. </div>
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Recipe with a few minor changes:</div>
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<span class="Apple-style-span" style="font-size: large;"><b>Pumpkin Cream Filled Cake</b></span></div>
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1 Angel Food Cake (can be store bought, box, or homemade)</div>
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4 oz cream cheese softened</div>
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6oz plain Greek yogurt</div>
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1/2 can of pumpkin puree</div>
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1/2 tsp pumpkin pie spice</div>
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1/4 c milk</div>
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1/2 pkg instant vanilla pudding mix</div>
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1 large container cool whip </div>
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Mix cream cheese, yogurt, pumpkin & spice until creamy, set aside.</div>
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Whisk milk & 1/2 pkg pudding mix together, add to cream cheese mixture and mix well. Fold in 1 cup cool whip and refrigerate about 30 minutes. Meanwhile slice cake horizontally, spread cream mixture over bottom layer and place top back onto cake. Ice cake with remainder of Cool Whip. Refrigerate cake till ready to serve.</div>
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**toffee chips can be added to cream mixture for added for a bit of crunch, I felt the flavor of them got lost so would make it without them next time.</div>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-89996692460890839332013-11-25T08:09:00.001-08:002013-11-25T08:09:06.813-08:00Double Parmesan --Chicken & Eggplant<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadkZSPN-sXa01iKagXCuosYFQTAshL9LaajwWeHxRR5M24V9X_czSEWpBATg7Uba8lg7AKhW5BK2TSKY4Gahb1Qk0281eSctA2n1ZtCwMI23cRdt2AIKMCK4OCMIyepXOwueXPuZujOGH/s1600/IMG_0996.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/AVvXsEhadkZSPN-sXa01iKagXCuosYFQTAshL9LaajwWeHxRR5M24V9X_czSEWpBATg7Uba8lg7AKhW5BK2TSKY4Gahb1Qk0281eSctA2n1ZtCwMI23cRdt2AIKMCK4OCMIyepXOwueXPuZujOGH/s320/IMG_0996.jpg" width="320" /></a>Who doesn't love Parmesan anything? Add a good red sauce and melted cheese it will be a winner. I love something you make & bake so you can clean up while it is cooking. Nothing worse than a huge meal that leaves the kitchen with piles of dirty cookware that you have to face when you want to linger over the dinner table. This is just extrapolated from my<a href="http://cmglrecipes.blogspot.com/2011/04/eggplant-parmesan.html" target="_blank"> Eggplant Parmesan.</a><br />
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<span class="Apple-style-span" style="font-size: large;">Chicken Eggplant Parmesan</span></div>
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6 Chicken breast cutlets</div>
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1 med- large Eggplant</div>
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panko crumbs</div>
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red sauce (your favorite Italian sauce homemade or jarred)</div>
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2 eggs, beaten</div>
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olive oil</div>
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large sliced mushrooms</div>
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Parmesan cheese</div>
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mozzarella cheese</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpKKJw_w4HjiFvDqrjRNh3Y2IcGlqVSnbsWGKngYJ7fuYJnyqJnRYWyHyMNH7R_g31A2W9PeyiiCG0Kh2Mdcy34KpqnFBbYdv8dAF5fDz_EvKEk4CAqe8YoBpJZ-_TZEGBlsSk5P09H8q/s1600/IMG_0987.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpKKJw_w4HjiFvDqrjRNh3Y2IcGlqVSnbsWGKngYJ7fuYJnyqJnRYWyHyMNH7R_g31A2W9PeyiiCG0Kh2Mdcy34KpqnFBbYdv8dAF5fDz_EvKEk4CAqe8YoBpJZ-_TZEGBlsSk5P09H8q/s320/IMG_0987.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread your eggplant and chicken by dipping in egg than in breadcrumbs. <br />Bake till crispy or pan saute till crispy, chicken should be almost cooked through.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKGHYznFD4tDxBO8P8tdhWY-L57T5Y1yTH0ip9OSGYUoWGLaYSG2Jz7yJVMaUARAZIjxroG5JHI6v665ETOycUkANdHM1BwaNzPA5sSD4w53k7sGzxPKP22_365kiw0-VvNCqXqefbsNW/s1600/IMG_0989.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKGHYznFD4tDxBO8P8tdhWY-L57T5Y1yTH0ip9OSGYUoWGLaYSG2Jz7yJVMaUARAZIjxroG5JHI6v665ETOycUkANdHM1BwaNzPA5sSD4w53k7sGzxPKP22_365kiw0-VvNCqXqefbsNW/s320/IMG_0989.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On large oven proof cover bottom with sauce,<br /> place layer of sliced mushrooms &spoon sauce over them.<br />Top with chicken.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUBG0d7L75sAZD0GJt6ZTAk8wUbzI2Gv1lKrYBE4CIslJQuBzsC3XxpaNLRas8Q4eCfVZodD3HsH58oaAeAXuQBm7iQELk1goJr9gWohaSR6QUHchOZOY8uAiwbqSD1KCsYYqrmtq-z0c/s1600/IMG_0990.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUBG0d7L75sAZD0GJt6ZTAk8wUbzI2Gv1lKrYBE4CIslJQuBzsC3XxpaNLRas8Q4eCfVZodD3HsH58oaAeAXuQBm7iQELk1goJr9gWohaSR6QUHchOZOY8uAiwbqSD1KCsYYqrmtq-z0c/s320/IMG_0990.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer sliced mozzarella over chicken top with Eggplant then<br />ladle sauce over everything.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtK4TxCNbadlgB2KPcz1-6J5ZM49uXLebMWQS9JAJFP1vjh6sFbsGjzCnOtaiUKpvAVPmQ2kEzLAhmIdMEbKUT6cxUZMVhpOK4XsyTTQJk17DGq5i2RBkjlXPmyS1BWjIHciKWo55tggf3/s1600/IMG_0992.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtK4TxCNbadlgB2KPcz1-6J5ZM49uXLebMWQS9JAJFP1vjh6sFbsGjzCnOtaiUKpvAVPmQ2kEzLAhmIdMEbKUT6cxUZMVhpOK4XsyTTQJk17DGq5i2RBkjlXPmyS1BWjIHciKWo55tggf3/s320/IMG_0992.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with parmesan and grated mozzarella.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f4BinuJq-6HX_Wv_Njb7pyXSUjsrcP7NRfaRIc_FOw7SVYKQYSiMhSSki2pSPMbQApIjqcEDJU6nc0jyiwx1izZ8s7B2QvCRQajfJ1nSNsFCkSn3KOgy_upCP57NsrUbxvnl4DJKMv1X/s1600/IMG_0995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f4BinuJq-6HX_Wv_Njb7pyXSUjsrcP7NRfaRIc_FOw7SVYKQYSiMhSSki2pSPMbQApIjqcEDJU6nc0jyiwx1izZ8s7B2QvCRQajfJ1nSNsFCkSn3KOgy_upCP57NsrUbxvnl4DJKMv1X/s320/IMG_0995.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake @ 350° till cooked through and cheese is melted--<br />about 30 min depending on your oven.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2teGgp70YRCaMhFpW3HCzA1dSpGdi-ApuasLMQldMDKb8RnV9Nq8SmPTyGHhSN30GqeJ_pHJfN2EHRR2ezZ4NQLa68532iPDRay8fzBAQSncgLcLlonptO2ilMJtj6NHgYkC02bAoyRb/s1600/IMG_0997.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2teGgp70YRCaMhFpW3HCzA1dSpGdi-ApuasLMQldMDKb8RnV9Nq8SmPTyGHhSN30GqeJ_pHJfN2EHRR2ezZ4NQLa68532iPDRay8fzBAQSncgLcLlonptO2ilMJtj6NHgYkC02bAoyRb/s320/IMG_0997.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All those yummy layers, great cold weather meal!</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-57850999220724528602013-08-19T19:19:00.000-07:002013-08-19T19:19:00.672-07:00 Chocolate Chocolate Chip Zucchini Cake With one large zucchini I had quite the baking day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKbv6yMWxNDgmN9lhGYz4xzQw4U_YlOhkqQb-8rhv-n_xr8jV7s76KKSsvf5KiH-KAfESFqQgEDaG9U6cvr84d9GfrGnUPD9wg6SPy4Av8zQyAtcLqo_-PVpI_rxDWVPckVCq_TaJN59X/s1600/IMG_1358.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKbv6yMWxNDgmN9lhGYz4xzQw4U_YlOhkqQb-8rhv-n_xr8jV7s76KKSsvf5KiH-KAfESFqQgEDaG9U6cvr84d9GfrGnUPD9wg6SPy4Av8zQyAtcLqo_-PVpI_rxDWVPckVCq_TaJN59X/s320/IMG_1358.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">all of this from one zucchini---2 chocolate zucchini cakes,<br />
<a href="http://cmglrecipes.blogspot.com/2012/12/zucchini-bread.html" target="_blank"> 3 loaves of bread</a>, a dozen muffins</td></tr>
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The Chocolate Chocolate Chip Zucchini Cake recipe comes from <a href="http://www.barnesandnoble.com/listing/2689975457200?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_25To44-_-Q000000633-_-2689975457200" target="_blank">King Arthur Flour Whole Grain Baking Cookbook</a>, always a great source for baking recipes.<br />
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Cake<br />
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Ingredients:<br />
<br />
2 1/2 c whole wheat flour<br />
1/2 c cocoa powder<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 c brown sugar<br />
1/2 c sugar<br />
1/2 c canola oil<br />
1/2 c buttermilk<br />
3 large eggs<br />
1 tsp vanilla<br />
2 c shredded zucchini<br />
1 c chocolate chips<br />
<br />
Glaze<br />
<br />
1/2 c cream<br />
3/4 c chocolate chips<br />
2 tsp corn syrup (I make a similar glaze for another recipe without the corn syrup so I omitted this)<br />
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Directions:<br />
<br />
Preheat oven to 350°, grease and dust tube pan with cocoa.<br />
Whisk flour, cocoa, baking soda & powder, salt in medium bowl.<br />
In mixing bowl blend sugar and oil together, then add eggs, buttermilk & vanilla mix well.<br />
Add flour mixture alternately with zucchini till blended. Stir in chocolate chips.<br />
Pour batter into prepared tube pan. Bake about 45-50 minutes. Let cool about 15-20 minutes then remove from tube pan, slide knife around edges to ease the cake out of the pan.<br />
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When completely cooled mix glaze mixture in top of double boiler stir till smooth then drizzle over cooled cake.<br />
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options: this would be great with walnuts stirred in batter, add a couple tsp of cinnamon, dried cherries<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOQFqnHbp0g0Se10OJ8T2ut4QDWYaHfj_Xn8OO6uzk8QC83UpIzPgMXU_JyGktp5Uscq7n2G2wVOmRQU5RY5bX4ZYaJlZgOquCsE14rm0PqfJb7knxKnV4nLF9PtJy-hasTwnENyAmd20/s1600/IMG_1347.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOQFqnHbp0g0Se10OJ8T2ut4QDWYaHfj_Xn8OO6uzk8QC83UpIzPgMXU_JyGktp5Uscq7n2G2wVOmRQU5RY5bX4ZYaJlZgOquCsE14rm0PqfJb7knxKnV4nLF9PtJy-hasTwnENyAmd20/s320/IMG_1347.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">when making something chocolate I dust the pan<br />
with cocoa instead of flour</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Qu3mZc2CgajF5vEzobJLILWBBKvklnK_7s1OEUe6woBZMlUxf0B4GiXq59U_cQvUNHR_eOBP64UmC_l9YS6P2sdZLzvqhs4H0FTjEbS4R8zNIjIs6iI0a9sSar9hVXYn-J3zmFKPozqT/s1600/IMG_1350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Qu3mZc2CgajF5vEzobJLILWBBKvklnK_7s1OEUe6woBZMlUxf0B4GiXq59U_cQvUNHR_eOBP64UmC_l9YS6P2sdZLzvqhs4H0FTjEbS4R8zNIjIs6iI0a9sSar9hVXYn-J3zmFKPozqT/s320/IMG_1350.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">you could use a bundt pan or a 9 x 13 pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yFZ7EMHT8V-nRMPW5DBBgxQ5bNaEkahaHJqYXKuZ2SXsyKddMDgy4zjc9zUK6jYa4QWocLsyE9Nuc7r4g7ib4ySpTcrxgK-WJCFmE5rhsMi6UD0BYVRKF_2N8Ois3W06trX0qGCldAcW/s1600/IMG_1356.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yFZ7EMHT8V-nRMPW5DBBgxQ5bNaEkahaHJqYXKuZ2SXsyKddMDgy4zjc9zUK6jYa4QWocLsyE9Nuc7r4g7ib4ySpTcrxgK-WJCFmE5rhsMi6UD0BYVRKF_2N8Ois3W06trX0qGCldAcW/s320/IMG_1356.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a special treat this day I had duck eggs from a friend who owns<br />
a duck farm.......the give baked goods a richer flavor</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUK-RRJUdwQAX9YRD7cdhZcpv7QQvlSTuz3tKM3HDrk20cOWaQVwmqnN0Mp0dfG2CHIeAnWOEOuO_bWapwvPeWRapk1EELtZZ_bqUG6HK4eke3M4DN-UAGg__uhDaL9Lw5wKe7Z7IscUe/s1600/IMG_1363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUK-RRJUdwQAX9YRD7cdhZcpv7QQvlSTuz3tKM3HDrk20cOWaQVwmqnN0Mp0dfG2CHIeAnWOEOuO_bWapwvPeWRapk1EELtZZ_bqUG6HK4eke3M4DN-UAGg__uhDaL9Lw5wKe7Z7IscUe/s320/IMG_1363.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made it to this stage then froze it, when defrosted it gets<br />
a chocolate glaze or you could dust it with confectioner sugar</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-9814871162378380182013-08-14T19:37:00.000-07:002015-03-29T13:06:29.886-07:00Berry Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;">Berry Bundt Cake</span><br />
<br />
1 c butter softened<br />
2 c sugar<br />
3 eggs<br />
4 T lemon juice, divided!<br />
zest of 1 lemon<br />
2 1/2 c flour---divided!<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
8 oz Greek yogurt<br />
1 1/2 c berries<br />
1 c powdered sugar<br />
<br />
Preheat oven to 375° and prepare pan<br />
<br />
Cream together butter and sugar. Add eggs one at a time beating between each. Add 2 tsp of lemon juice.<br />
<br />
Add 2 1/4 c flour, baking soda, salt, lemon zest, and mix. Add yogurt blend till mixed.<br />
<br />
Toss the other 1/4 c flour with the berries. Spread batter into pan and layer berries into batter. or you can fold berries into batter before spreading batter. Try not to break up the berries or you batter will become the color of your berries. <br />
<br />
Reduce oven heat to 325° put cake in center of oven and bake for 60min or till toothpick comes out clean. Cool about 20-30min then mix powdered sugar with 2 T lemon juice and drizzle onto cake.<br />
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I used blueberries but any berry will work, strawberries would need to be sliced or quartered.<br />
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-35254273835711453182013-08-09T19:04:00.000-07:002013-08-10T10:55:03.601-07:00Fruit Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkt3wm40pL8sqOWccpFId7zAVyC8Mh9vUs9_uMPL41xAA7pEqdhqIZOdQxfwiwM14XLW2V8QrwSIqCaQ4PUtdxzYfhvXFVbpb6wp2eRMqCp5ZCirDGLfZ4wZJv17elK0IqYAaq5bQiI8a1/s1600/IMG_1416.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/AVvXsEjkt3wm40pL8sqOWccpFId7zAVyC8Mh9vUs9_uMPL41xAA7pEqdhqIZOdQxfwiwM14XLW2V8QrwSIqCaQ4PUtdxzYfhvXFVbpb6wp2eRMqCp5ZCirDGLfZ4wZJv17elK0IqYAaq5bQiI8a1/s320/IMG_1416.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtfmNh04BDiJmcfL_R-qtNd1zMy1EnVJNmNUWVhSCdVQWo3JeMkfO8uDGuqv_jARJ0wu9rLk-e2IAyzn-jyPJsWrSbNGlYdJNcx_16SDESGJwTnzksshgRPnOyAJoYsDDCCenygLoXnm6/s1600/IMG_1425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtfmNh04BDiJmcfL_R-qtNd1zMy1EnVJNmNUWVhSCdVQWo3JeMkfO8uDGuqv_jARJ0wu9rLk-e2IAyzn-jyPJsWrSbNGlYdJNcx_16SDESGJwTnzksshgRPnOyAJoYsDDCCenygLoXnm6/s320/IMG_1425.jpg" width="320" /></a></div>
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Using a basic crumble type pastry these are delicious and so easy. You can adapt them with most any berry if you want to change it up as the berries begin to ripen in your area. What a great treat to take on a picnic, serve for brunch, tailgate party, dessert.........</div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Fruit Bars</b></span></div>
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1 C sugar</div>
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1 tsp baking powder</div>
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3 c flour</div>
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1 cup butter</div>
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1 egg--beaten</div>
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zest & juice of 1 lemon</div>
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2 c blueberries</div>
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1/4 c sugar</div>
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2 tsp cornstarch</div>
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Preheat oven to 350° butter 9 x 13 pan (you can double this and make it in a rimmed cookie sheet if you want to feed a crowd)</div>
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With pastry blender in large bowl mix sugar, baking powder, flour, lemon zest, butter (I use cold butter and grate it with a box grater for quicker blending), egg....mix till crumble looking texture forms.</div>
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Press 1/2 of mixture into 9 x 13 pan reserve the rest for the topping.</div>
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Mix berries with lemon juice, 1/4 c sugar and cornstarch and distribute evenly into pan. Top with rest of crumble mixture and bake on middle rack about 50-55 min or till topping begins to brown.</div>
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Let cool completely then add:</div>
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juice & zest of 1 lemon mixed with 1 c confectioner sugar add a bit of water for desired consistency then drizzle over cooled bars, let set then cut into equal sized squares.</div>
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Great served for brunch or with a scoop of vanilla ice cream for dessert.</div>
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<span class="Apple-style-span" style="color: red;">alternate berry ideas:</span><br />
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<span class="Apple-style-span" style="color: red;">raspberry & almond</span><br />
<span class="Apple-style-span" style="color: red;">raspberry & white chocolate chips</span><br />
<span class="Apple-style-span" style="color: red;">strawberry & orange in place of lemon</span><br />
<span class="Apple-style-span" style="color: red;">blackberry & orange in place of lemon</span><br />
<span class="Apple-style-span" style="color: red;">apples with the orange in place of lemon</span><br />
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<span class="Apple-style-span" style="color: red;">also cinnamon is a nice addition</span><br />
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<span class="Apple-style-span" style="color: red;">Any other suggestions for fruit combinations I should try?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGAqsrKMr-79cJmj4BB8QapevrRiqUDTSmnQiJ5DZnXuRmDjpaMCG-xArlpTJLNYUsQbsw7MxOmcSpbyjCHCVyqQYF4_N5CVh38DgGL0rrWkq6Uzq-FIvb1uFn6geYPw5Rn87sQ93FbMh/s1600/IMG_1402.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/AVvXsEiHGAqsrKMr-79cJmj4BB8QapevrRiqUDTSmnQiJ5DZnXuRmDjpaMCG-xArlpTJLNYUsQbsw7MxOmcSpbyjCHCVyqQYF4_N5CVh38DgGL0rrWkq6Uzq-FIvb1uFn6geYPw5Rn87sQ93FbMh/s320/IMG_1402.jpg" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tf1tyapgiQlp-TzJTv40_pvsjIPqpvRwBlKLvRoil-ttXrv_hZNQswesEUqzGRxx-I20kyS5Qk6WkCKRwI98KbhSDiyZDxUvwJ0k8g7cBIV9p76rTk0EgakMYoKqmJR5EXa56EftuKOc/s1600/IMG_1400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tf1tyapgiQlp-TzJTv40_pvsjIPqpvRwBlKLvRoil-ttXrv_hZNQswesEUqzGRxx-I20kyS5Qk6WkCKRwI98KbhSDiyZDxUvwJ0k8g7cBIV9p76rTk0EgakMYoKqmJR5EXa56EftuKOc/s320/IMG_1400.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix blueberries with cornstarch, 1/4 c sugar & lemon juice.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgDYDaJClgOAOo9FUhXqNHC7Elme6-yrl28j6qLa3Fnk2zKGxW1U9vWtkd9LmXqMGI4ShQ3PtfC6UHzuKh5oJmYJ0al4Pr8U0OzYNkX7uiPEdLgxDYz8jvaEWKWzHPkChn55IYzT8SB0h/s1600/IMG_1409.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgDYDaJClgOAOo9FUhXqNHC7Elme6-yrl28j6qLa3Fnk2zKGxW1U9vWtkd9LmXqMGI4ShQ3PtfC6UHzuKh5oJmYJ0al4Pr8U0OzYNkX7uiPEdLgxDYz8jvaEWKWzHPkChn55IYzT8SB0h/s320/IMG_1409.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">use pastry blender to mix crumble mixture</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSsiMd_cWDCIjd-olcnx8ZcK_MLtuoapq3GXomrRy0wroKWdtwVpTLD3ao-pXEeGtSvCAo-7BcVX9MlOLtCo_MP_UtKyl3YtqqxdF4RBBfx-S8TKVDl1BfFYjM0EFJDZXgB9i-V67iyT-/s1600/IMG_1412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSsiMd_cWDCIjd-olcnx8ZcK_MLtuoapq3GXomrRy0wroKWdtwVpTLD3ao-pXEeGtSvCAo-7BcVX9MlOLtCo_MP_UtKyl3YtqqxdF4RBBfx-S8TKVDl1BfFYjM0EFJDZXgB9i-V67iyT-/s320/IMG_1412.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ycluSZ4L349hMo4RuGqauFHdfXg9PsXS8SNhUxM_iTItNreraCQKGTMxInFneziq-58-9xAmdB__PnHsjiYztfH7-voltPSk6n5VtQYIUQ3ojsdlOk-qQcR4vwFJnxSNhUQ9lQ_eO4jD/s1600/IMG_1413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ycluSZ4L349hMo4RuGqauFHdfXg9PsXS8SNhUxM_iTItNreraCQKGTMxInFneziq-58-9xAmdB__PnHsjiYztfH7-voltPSk6n5VtQYIUQ3ojsdlOk-qQcR4vwFJnxSNhUQ9lQ_eO4jD/s320/IMG_1413.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">press into pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyluEs46OXIvGhD4dguc3yju6DfX__Hv84qZtf_rUyllfpGDvEaiu44d91aumsUdg-MTHb9D04r1t1cYzjWe_79NXcrnuYnfpkqDCm03JJ5jHSW-CVCmBay1B2FLsKcdHy3_lGm3cKnOAU/s1600/IMG_1414.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyluEs46OXIvGhD4dguc3yju6DfX__Hv84qZtf_rUyllfpGDvEaiu44d91aumsUdg-MTHb9D04r1t1cYzjWe_79NXcrnuYnfpkqDCm03JJ5jHSW-CVCmBay1B2FLsKcdHy3_lGm3cKnOAU/s320/IMG_1414.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">layer blueberries then top with rest of crumble</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSZXuvbBPgBVsfsze0kxR8-I5YPBgVqoQcoLjQ6YlUlNw9RB_lTIVSWR-tD6bTqeCglJJ8L6noOPY-rDKYV7W7o7B4i_uTI4HPkOXuOW64zvYUOAUF8h7kmjmjHIkv1MqbFVAIbbUuZQ_/s1600/IMG_1420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSZXuvbBPgBVsfsze0kxR8-I5YPBgVqoQcoLjQ6YlUlNw9RB_lTIVSWR-tD6bTqeCglJJ8L6noOPY-rDKYV7W7o7B4i_uTI4HPkOXuOW64zvYUOAUF8h7kmjmjHIkv1MqbFVAIbbUuZQ_/s320/IMG_1420.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bake till golden brown</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKulhB9pWeOTqIs4XwNvAwJTJevHTWd6yJVGnB1J2mZs0XYTgqE4qbmARFf2aUOyozTyAchSYYiME_axEVajXA3DVAKOswzOyV7WhXAu39Zp8VOuw0E7H-YfbVuXcRKKFCrT7VcaMI1Upz/s1600/IMG_1421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKulhB9pWeOTqIs4XwNvAwJTJevHTWd6yJVGnB1J2mZs0XYTgqE4qbmARFf2aUOyozTyAchSYYiME_axEVajXA3DVAKOswzOyV7WhXAu39Zp8VOuw0E7H-YfbVuXcRKKFCrT7VcaMI1Upz/s320/IMG_1421.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59qQG26iTinSATy6LRnWnDjcXvl_EZAzjAz4k_Aw1Kc8BAhuXZ09XGQqltoWs2HNwbjK-Z3JpFdQRXVoujuLdU_7tNePtEvW9GUzHxa8AFG4s1NFpnw5_WwZsP4Y3Iv8SAJMLhBfGQyce/s1600/IMG_1424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59qQG26iTinSATy6LRnWnDjcXvl_EZAzjAz4k_Aw1Kc8BAhuXZ09XGQqltoWs2HNwbjK-Z3JpFdQRXVoujuLdU_7tNePtEvW9GUzHxa8AFG4s1NFpnw5_WwZsP4Y3Iv8SAJMLhBfGQyce/s320/IMG_1424.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM!</td></tr>
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Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-42742398977359050652013-07-23T13:48:00.003-07:002013-07-23T13:48:58.923-07:00Baguettes at home? Really?<div class="separator" style="clear: both; text-align: center;">
I'm not much of a bread baker, but this recipe seemed so easy I had to try it. It is very good for a home oven, is quick and easy. I found it on Pinterest (of course) posted from <a href="http://blogs.babble.com/family-kitchen/2011/02/21/crusty-baguettes-made-fresh-in-30-minutes/" target="_blank">Babble's </a> website you can find it there and below is my version. It was a big hit and yes it is those ice cubes that make a big difference in the crispy crust.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7K-2i8tRNOzVoVnCBBVFem_b1SdeOTZ90ao5AfgSfuqrc_OaZ0aEOkfI_DzgsJAWCyIn3UxQSVm00YlDBOTxruVDRggY-Q3Vj0XCyzKydaguLjHDMg7bRNtWqSgNVPtsHQFOGFfr2gDH/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7K-2i8tRNOzVoVnCBBVFem_b1SdeOTZ90ao5AfgSfuqrc_OaZ0aEOkfI_DzgsJAWCyIn3UxQSVm00YlDBOTxruVDRggY-Q3Vj0XCyzKydaguLjHDMg7bRNtWqSgNVPtsHQFOGFfr2gDH/s400/photo+3.JPG" width="300" /></a></td></tr>
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Baguette</div>
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Preheat oven to 400°<br />
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Ingredients:</div>
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2 c very warm water (about 180°)</div>
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1 pkt yeast</div>
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2 T sugar</div>
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1 1/2 t salt</div>
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3-4 c flour</div>
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3-4 ice cubes<br />
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Directions:</div>
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Stir first 3 ingredients together and sit in warm spot for 10 min. (preheating oven works fine).</div>
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Mix flour and salt add to mixture dough should be soft and sticky knead till elastic. Section into 4 pieces and roll into cords, twist 2 together to form one baguette. Score top of bread for a nice look. If you like a glossy look brush dough with beaten egg before baking.</div>
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Bake on parchment lined baking sheet right away or you can allow to rise 15-30 min if you prefer. When you place baking sheet into oven throw the ice cubes into a cast iron pan on bottom rack baking sheet should be on rack above that, keep oven door closed for 15 min check bread remove when outside crust is golden brown. </div>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com1tag:blogger.com,1999:blog-3881220191080362765.post-46292870528931731132013-06-21T06:17:00.000-07:002014-01-07T11:25:19.261-08:00Homemade Tomato Soup with Cheese Dumplings (Bags of Gold)<br />
As a child I spent many years in Girl Scouts one of the first things I remember cooking at camp was "Bags of Gold". Campbell's Tomato Soup and Bisquick dumplings stuffed with cheese floating on top. We ate very well at camp. We usually came home with recipes and new techniques to try. I have found scouting for each person completely depends on how active their troop is, growing up in a military family we moved often resulting in finding a new troop each move. My mom was active in adult scouting which I'm sure influenced our finding an active troop. It was the 70's when her last position was Service Unit Leader, we lived in Hawaii at the time and yep she was in charge of a lot. I learned many life lessons during my years in Girl Scouts.<br />
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This past Winter on a girls weekend we visited Juliette Gordon Lowe's birthplace in Savannah, GA. A magnificent home with her amazing story well preserved.<br />
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<tr><td class="tr-caption" style="text-align: center;">Picture of some post cards, you can't<br />
take photos inside the house.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Logo in gate.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Denise, Betty, me & Debbie<br />
(girlfriends weekend, Savannah, GA)</td></tr>
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The soup recipe is adapted from <a href="http://www.lancasterbrasserie.com/default.html?dinner.shtml&main_frame" target="_blank">The Brasserie </a>in Lancaster, PA while they have many great things on their menu they are known for this soup. It is rich, hearty and oh so good. The recipe is on their <a href="http://www.lancasterbrasserie.com/default.html?dinner.shtml&main_frame" target="_blank">web site</a> but if you get the chance to go you need to try it there. Cooked like a French Onion Soup they melt cheese over the top of the bowl and the soup underneath is so good. The recipe isn't that complicated to make if you like to make homemade soups the biggest time commitment is all the chopping. If you are making the dumplings for "Bags of Gold" make sure you thin your soup more as the dumplings absorb a lot of liquid. If you are doing the croutons/bread with melted cheese over the top you won't need to thin it out.<br />
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My version:<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Tomato Soup</span><br />
<br />
Ingredients:<br />
<br />
olive oil<br />
1 12 oz can diced tomato<br />
3 carrots, peeled & finely chopped<br />
1 large onion chopped finely<br />
3 celery stalks, chopped fine<br />
2 garlic cloves grated on micro plane<br />
1 28 oz can whole San Marzano tomatoes (regular will do I just prefer these)<br />
1 oz can of tomato paste<br />
2 T brown sugar<br />
1 1/2 tsp Italian seasoning<br />
1 c 1/2 & 1/2<br />
3-4 c chicken stock<br />
<br />
Directions:<br />
<br />
In large pot saute in olive oil diced tomato, onion, celery, carrot till just beginning to brown. Add garlic, then whole tomatoes, paste and brown sugar simmer for 1 1/2 hours. With immersion blender blend ingredients. Then add seasoning and 1/2 & 1/2. Add chicken broth to desired consistency and heat through. If you want a really chunky consistency you can blend just half of the soup then add it back together. If you have fresh spices you'll have a fresher flavor. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAho_PYliliMJqnMu0KDlMQU_Cuvmgi3FSlGebE2vMFGABF5XiLJpYE2pBe_3-oBxJybd6DC39ubihWobK7O12b8K12IEKtu3-_m5gTR39saEasHBE7iy9qMcMR1Ou5EIoAkaQoXFh5GSL/s1600/IMG_1015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAho_PYliliMJqnMu0KDlMQU_Cuvmgi3FSlGebE2vMFGABF5XiLJpYE2pBe_3-oBxJybd6DC39ubihWobK7O12b8K12IEKtu3-_m5gTR39saEasHBE7iy9qMcMR1Ou5EIoAkaQoXFh5GSL/s320/IMG_1015.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute in large pot.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKplaQ3-TY2w8e8jr7sg61vg_d1ulOAIp45J1amSBXRSTBmH9xhxjaAsdxR-xgK6yLWFvZSRTbFR0QCauqJsufM9iH5vCGZDglz_XxXFBIKL5TssTA99cqETNG2caICmVlbnv8jFQBOVh/s1600/IMG_1018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKplaQ3-TY2w8e8jr7sg61vg_d1ulOAIp45J1amSBXRSTBmH9xhxjaAsdxR-xgK6yLWFvZSRTbFR0QCauqJsufM9iH5vCGZDglz_XxXFBIKL5TssTA99cqETNG2caICmVlbnv8jFQBOVh/s320/IMG_1018.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add whole tomatoes</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYslG5a4oeIUbH0vqL7fsB_9FYnK3CgtjKvEGVmisP6lQgMe7VJnLfyi5WmrN7tfjy706qgUQDfj3D6lpt0SJ9UB1LZI3OiFGObSUuuwrOI6ICMryg4DBKH7V7tzwMb31QOXvFJpjXSG-x/s1600/IMG_1021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYslG5a4oeIUbH0vqL7fsB_9FYnK3CgtjKvEGVmisP6lQgMe7VJnLfyi5WmrN7tfjy706qgUQDfj3D6lpt0SJ9UB1LZI3OiFGObSUuuwrOI6ICMryg4DBKH7V7tzwMb31QOXvFJpjXSG-x/s320/IMG_1021.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like the flavor of San Marzano's, often they are<br />
on the bottom shelf. You may have to look a around a bit.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVhOrCmZO-rjf3QExOOhIWYc9gIMacjL8qXpke_uJs2p-8XTta6HjnuapkK9JfnnBg4iMM2-btQSg3tWjBAXInHcINWVnSEGIZYUuHRfO_XWaKLb-aHNafb9Xr7FrAeWTn7gVKMfYOHNx/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVhOrCmZO-rjf3QExOOhIWYc9gIMacjL8qXpke_uJs2p-8XTta6HjnuapkK9JfnnBg4iMM2-btQSg3tWjBAXInHcINWVnSEGIZYUuHRfO_XWaKLb-aHNafb9Xr7FrAeWTn7gVKMfYOHNx/s320/IMG_1024.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When cooked well mash whole tomatoes.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3PF62_hTcljOjJImCpg_EDdFMqmSduS802Z0tvNOTBJSnPoVousdqvhAyt_ZHLD50NW5MKl9FA1CMKF3R6nV3y6Ob6udxSne-jEU0K5RSR8MOA4VFaBibpBY18VM7O1-FMsUp-KT694r/s1600/IMG_1026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3PF62_hTcljOjJImCpg_EDdFMqmSduS802Z0tvNOTBJSnPoVousdqvhAyt_ZHLD50NW5MKl9FA1CMKF3R6nV3y6Ob6udxSne-jEU0K5RSR8MOA4VFaBibpBY18VM7O1-FMsUp-KT694r/s320/IMG_1026.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in 1/2 & 1/2.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTGPuiwkJ-5dlk9zsq_wODJnUwRYnQ26lCg1D6Li7S0tJp6KRmb8m0mYn-Jgo2sm8bI6eLAalwSBoSb_Fh10wR1a-ZDGlNTOJpt09w9u4Oe47IAU768GlpfxvGmul0DplqfH8nB-CpYQq/s1600/IMG_1028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTGPuiwkJ-5dlk9zsq_wODJnUwRYnQ26lCg1D6Li7S0tJp6KRmb8m0mYn-Jgo2sm8bI6eLAalwSBoSb_Fh10wR1a-ZDGlNTOJpt09w9u4Oe47IAU768GlpfxvGmul0DplqfH8nB-CpYQq/s320/IMG_1028.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With immersion blender blend to desired consistency.</td></tr>
</tbody></table>
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<div>
Straight from the Bisquick site <a href="http://www.bettycrocker.com/recipes/dumplings/f57f7ef5-142d-4843-9f19-7416cc59db45" target="_blank">Betty Crocker Bisquick Recipe</a> (click for their web site).<br />
<br />
These are super easy.<br />
<br /></div>
<div>
<span class="Apple-style-span" style="font-size: large;">Dumplings</span></div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
2 c Bisquick</div>
<div>
2/3 c milk</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
<br /></div>
<div>
Stir together, drop by spoonfuls onto boiling soup then reduce heat. For this recipe wrap around piece of cheese. Cook uncovered 10 minutes then cover and cook 10 minutes more.</div>
<div>
To serve lift off a dumpling or two into your soup bowl then scoop out soup adding to bowl. </div>
<div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuoLqGpuXvrxwS81ko0hOqSgnGveTmynqa5vR0JlfRdztds9E51ySdAAG0NKEQdRMQQolGLuNhfK0xhvpeVfrgDxQlYufAlpU6XxSvAuyUUbR8ziERs4XsTRRf4LR7jgUv7__TfvbW4z3/s1600/IMG_1036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuoLqGpuXvrxwS81ko0hOqSgnGveTmynqa5vR0JlfRdztds9E51ySdAAG0NKEQdRMQQolGLuNhfK0xhvpeVfrgDxQlYufAlpU6XxSvAuyUUbR8ziERs4XsTRRf4LR7jgUv7__TfvbW4z3/s320/IMG_1036.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoonful of dough with cheese cut into cube, any will do<br />
I used cheddar.</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DjJ8yXWcU1zQiB7U2iNdHIi6msNLXFdiBXXX8zHaqZ-Jage2ZJrVtFep1VlsDAPZELOQUDBaMTS9MBzgmDDHw1y_qCzf92_KHfm71BLkEPzNpBG_gCkSA4FSYidCW60FhzwJLTBZwPD_/s1600/IMG_1035.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/AVvXsEh1DjJ8yXWcU1zQiB7U2iNdHIi6msNLXFdiBXXX8zHaqZ-Jage2ZJrVtFep1VlsDAPZELOQUDBaMTS9MBzgmDDHw1y_qCzf92_KHfm71BLkEPzNpBG_gCkSA4FSYidCW60FhzwJLTBZwPD_/s320/IMG_1035.jpg" height="320" width="240" /></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfzaC4DcTOD_dBRb29RMru4u5vgnimN0mFKRzWMEFAribe_YTLOa862Qb2BdAHsIp8-UO2kdce-T9QTHibzg576RmKZCVuli0leqY7FqCJwkRUgL0iGghcyIcLbI7SKpGXDWsmp0C4CNm/s1600/IMG_1037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfzaC4DcTOD_dBRb29RMru4u5vgnimN0mFKRzWMEFAribe_YTLOa862Qb2BdAHsIp8-UO2kdce-T9QTHibzg576RmKZCVuli0leqY7FqCJwkRUgL0iGghcyIcLbI7SKpGXDWsmp0C4CNm/s320/IMG_1037.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drop onto top of soup.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PYpa-xZVQALLG3-5yhwmywF34w_vktaiZiT3yO2FatRr_ORBYZK33_IIvBFch9N5tG_TjUQoahVUolyndvAT2xCVWRYM0F9X4lziHL3v9R0n9GaAIf_SMg2UMsW_BLTCApgJBZteHpWU/s1600/IMG_1038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PYpa-xZVQALLG3-5yhwmywF34w_vktaiZiT3yO2FatRr_ORBYZK33_IIvBFch9N5tG_TjUQoahVUolyndvAT2xCVWRYM0F9X4lziHL3v9R0n9GaAIf_SMg2UMsW_BLTCApgJBZteHpWU/s320/IMG_1038.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They will sink and as they cook rise to top.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyALmXHkxeDRXw9guMJHjlRFjBLMVVL3m_k84saPqK7QPez4U6Cbb6lhNDEeDLsueXZDxSDartYLF5g68iipFozCiDPqRT6x05IeflXe8rO7TINI_YA_4JREqUKko3693SVAO0-sp3efPP/s1600/IMG_1045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyALmXHkxeDRXw9guMJHjlRFjBLMVVL3m_k84saPqK7QPez4U6Cbb6lhNDEeDLsueXZDxSDartYLF5g68iipFozCiDPqRT6x05IeflXe8rO7TINI_YA_4JREqUKko3693SVAO0-sp3efPP/s320/IMG_1045.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They do absorb liquid so allow for that when adding stock,<br />
if it starts to absorb to much you can carefully add some stock.<br />
I say carefully because it will cool down your soup and you need the<br />
heat to cook the dumplings.</td></tr>
</tbody></table>
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Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com5tag:blogger.com,1999:blog-3881220191080362765.post-35140518602430623902013-06-14T05:25:00.004-07:002013-06-15T08:58:01.918-07:00Summer Squash Saute<br />
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Zucchini season!<br />
This recipe comes from<a href="http://www.bonappetit.com/recipes/quick-recipes/2013/06/summer-squash-saute" target="_blank"> June Bon Appetit Magazine </a>and I have already made it twice. Always looking for new ideas for Zucchini this one is easy, quick and delicious! I just cut the Zucchini into matchstick size pieces, it is so easy to cut it isn't worth cleaning a mandoline to me.<br />
<br />
<br />
<br />
<br />
<br />
Summer Squash Saute<br />
<br />
Ingredients:<br />
<br />
2lbs zucchini cut into matchstick size pieces or julienned<br />
<br />
1 tsp kosher salt<br />
1/4 c sliced almonds<br />
2 T olive oil<br />
2 garlic cloves minced (I grate it on a micro plane)<br />
1/4 tsp crushed red pepper (adjust if you like more or less spice)<br />
1/4 c finely grated fresh Parmesan<br />
black pepper to taste<br />
<br />
Directions:<br />
<br />
Place squash in colander, sprinkle with salt and allow to sit about 10 min to remove liquid. Squeeze out squash with paper towel till dry.<br />
<br />
Meanwhile toast almonds in dry frying pan tossing a few times just till browned. Transfer to plate and set aside.<br />
<br />
Heat oil in same skillet over medium heat add garlic & red pepper cook till fragrant about 2 min. toss in zucchini and saute till crisp don't overcook you want them to have a bit of texture...about 5 min. (I increased the heat to get a quick sear like a stir fry dish) Fold in Parmesan, salt & pepper to taste, add almonds and serve.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmg-dg-Tt4Er8_I5jVYRslbexR0TV0FbYFNHVmQXfAOpO5Hzeif2b6ARh7TGxHNbX55fRnfaOX9c0SpXa7v8FJ3258Gs7hmsRze40R1EJYZkXXMoyk-n6IDAXjPj3Toa32kynuPr4gildQ/s1600/IMG_1000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmg-dg-Tt4Er8_I5jVYRslbexR0TV0FbYFNHVmQXfAOpO5Hzeif2b6ARh7TGxHNbX55fRnfaOX9c0SpXa7v8FJ3258Gs7hmsRze40R1EJYZkXXMoyk-n6IDAXjPj3Toa32kynuPr4gildQ/s320/IMG_1000.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini in colander with salt to remove liquid, then<br />
squeeze dry in paper towel.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">toasted sliced almonds adds a nice crunch</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-62582228562249199852013-05-24T19:26:00.000-07:002013-05-24T19:38:46.454-07:00Cinnabon type Cinnamon Roll Cake<br />
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<a href="http://www.sixsistersstuff.com/2012/02/cinnabon-cinnamon-roll-cake-recipe.html?wpmp_switcher=desktop" target="_blank">Cinnabon Cinnamon Roll Cake</a><br />
I wanted a quick coffee cake to make for someone so after a quick search on <a href="http://pinterest.com/all/" target="_blank">Pinterest</a> decided to try this one pinned from <a href="http://www.sixsistersstuff.com/" target="_blank">Six Sisters' Stuff blog</a>. They found through a friends cookbook. Their blog is filled with recipes & projects, check it out for lots of ideas. I had wanted to take the cake to someone but a little communication error left me home alone with a full cake so I sent it to my husbands office and it was such a hit they have asked for the recipe. Well I hadn't taken any photos and really wanted to make a couple changes so I made it again. The office had a surprise again to have with their morning coffee. My changes from their recipe were just a few, I used bread flour which gave it a firmer texture, 3 eggs, and the streusel that gets swirled in I cut the butter in half. These changes were made because the first cake was very soggy, I had to bake it longer and while cooked very gooey. The glaze on top I cut in half which was plenty using a 13 x 9 pan. I don't remember having Cinnabon while shopping but it always makes the mall smell amazing.<br />
This goes together so quick and easy---try it.<br />
<br />
Cinnabon Cinnamon Roll Cake<br />
(with my variations)<br />
Ingredients:<br />
<br />
3 c bread flour (you can use all purpose but I preferred the bread flour for this)<br />
1/4 tsp salt<br />
1 c sugar<br />
4 tsp baking powder<br />
1 1/2 c milk<br />
3 eggs<br />
2 tsp vanilla<br />
4 T melted butter<br />
<br />
Streusel Ingredients:<br />
<br />
1 stick softened butter<br />
1 c brown sugar<br />
1 T cinnamon<br />
nuts (optional)<br />
<br />
Glaze Ingredients:<br />
<br />
1 c powdered sugar<br />
2-3 T milk (to desired consistency)<br />
1 tsp vanilla<br />
<br />
Directions:<br />
Preheat oven to 350° & greased 13 x 9 pan.<br />
<br />
In a large mixing bowl mix first seven ingredients till combined well. Slowly stir in 4 T melted butter until mixed. Spread cake batter into prepared pan. In small bowl with fork blend streusel ingredients, nuts are optional I spread them over the top of the cake so that half of the cake could be no nuts. Drop spoonfuls of streusel onto cake and swirl around with knife. Bake for 25-30 minutes or till toothpick comes out nearly clean.<br />
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In a small bowl while cake bakes whisk glaze mixture till blended, drizzle all over top of warm cake. Great eaten hot from oven, or rewarmed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2gM6AiyP31opTgHBF9E-LZHOu2gYLEDYlUO7pFwXoOPFD1pS4jJtptj_CsWanO4DoeEmXeAG1xjVaIKM-VkZbyXz_KZKW5zLR7IROBW3hbhdfdN-5blFSwrU_NOdv5PLX-2AjnNIvdn4/s1600/IMG_0965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2gM6AiyP31opTgHBF9E-LZHOu2gYLEDYlUO7pFwXoOPFD1pS4jJtptj_CsWanO4DoeEmXeAG1xjVaIKM-VkZbyXz_KZKW5zLR7IROBW3hbhdfdN-5blFSwrU_NOdv5PLX-2AjnNIvdn4/s320/IMG_0965.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNvwIjWtCepWHSNBGxxpu-Rzw9qx0A09iIcS5B153jimZZFBPe6Uv-y6UwKxWq6vG0iDI6QmxS8n02HBbyVshAMQi1r2YtDdsJMIHGjaiPvE_vLt5x5q7WK3ARVAdoKS-ENO0wjt0ctqR/s1600/IMG_0967.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNvwIjWtCepWHSNBGxxpu-Rzw9qx0A09iIcS5B153jimZZFBPe6Uv-y6UwKxWq6vG0iDI6QmxS8n02HBbyVshAMQi1r2YtDdsJMIHGjaiPvE_vLt5x5q7WK3ARVAdoKS-ENO0wjt0ctqR/s320/IMG_0967.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dollop struesel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW6Fg4G7GYL0ruCXytCUZrHU4nBIZ4OmEvzNMgYxKEujVM6MC2Db0cUwU4LT5GYZ3cax4FJoJOp0RqDJK7m4Jj_S1HGUUHZoJhfRn0sp5fkXoOuhN9tuKlNE-JQ5ZJUip8bS5CfOHziy8/s1600/IMG_0968.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW6Fg4G7GYL0ruCXytCUZrHU4nBIZ4OmEvzNMgYxKEujVM6MC2Db0cUwU4LT5GYZ3cax4FJoJOp0RqDJK7m4Jj_S1HGUUHZoJhfRn0sp5fkXoOuhN9tuKlNE-JQ5ZJUip8bS5CfOHziy8/s320/IMG_0968.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">swirl</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwOpBlQcaAIxSevFoY7MLAOzWoUyj10XwJKbnhtUCYplbQKG2eBbt6cH1lAUQhkPozQoNucbtBWtX0s80CyggAE2H8-5hlDrLMRoK_NRXyxtnLAxR3xDFGtN4CHhwfrXFhF-qMGgTT6md/s1600/IMG_0971.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwOpBlQcaAIxSevFoY7MLAOzWoUyj10XwJKbnhtUCYplbQKG2eBbt6cH1lAUQhkPozQoNucbtBWtX0s80CyggAE2H8-5hlDrLMRoK_NRXyxtnLAxR3xDFGtN4CHhwfrXFhF-qMGgTT6md/s320/IMG_0971.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">topped with nuts on half</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAMf8-N2HiRb1AL9HOVMCnXRYJT078LbHvmzsX-LR5E8mxiuPsq2dgnDg4A68qbLr_04ZCkNLz1bkGVa8BDHTLdFiOTKFXvTlNo4tUpATHm5kkjWPIIE6v1POEMYk0UIDvN6_-yRAH5Qt/s1600/IMG_0978.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/AVvXsEiQAMf8-N2HiRb1AL9HOVMCnXRYJT078LbHvmzsX-LR5E8mxiuPsq2dgnDg4A68qbLr_04ZCkNLz1bkGVa8BDHTLdFiOTKFXvTlNo4tUpATHm5kkjWPIIE6v1POEMYk0UIDvN6_-yRAH5Qt/s320/IMG_0978.jpg" width="240" /></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyfuETMq9EZs23pvDg3AXXT9NeBKO0MLy_luylc5ZPwbvx6tvjGy8Y_ZkcDPtPc3pl3-cdLkpmHW_XB4B37zevYGEhnoCk7RgpKxM0Eg3eevIAAeIJiPjszvKfm_VoAbMlGKQZSKCOGjM/s1600/IMG_0975.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyfuETMq9EZs23pvDg3AXXT9NeBKO0MLy_luylc5ZPwbvx6tvjGy8Y_ZkcDPtPc3pl3-cdLkpmHW_XB4B37zevYGEhnoCk7RgpKxM0Eg3eevIAAeIJiPjszvKfm_VoAbMlGKQZSKCOGjM/s320/IMG_0975.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">glaze will run to edge and down sides</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-24904968773638717702013-04-29T09:40:00.001-07:002013-07-29T05:16:44.905-07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoE9moyQ-KEyoNNr8W0f7oq_c5h92DzvTefyDFWuUqP2BQsDNsBKYFhQO3e6Ywnr6ns4ch2K-fvcW4s6aKPssE6neYZVRo0WtvbRmjiECeTSfNlJw-8LFVCAAqho0nHFzO0L9jLxRYN4CQ/s1600/photo+2.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/AVvXsEjoE9moyQ-KEyoNNr8W0f7oq_c5h92DzvTefyDFWuUqP2BQsDNsBKYFhQO3e6Ywnr6ns4ch2K-fvcW4s6aKPssE6neYZVRo0WtvbRmjiECeTSfNlJw-8LFVCAAqho0nHFzO0L9jLxRYN4CQ/s320/photo+2.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmEH-NY7J36-JGXOGaiQ_TjcHCIlHIwVsN9lwPlbU9xOWG8Y-zMWoskMj4FvfcwRQjOcYlnqjqJss7wXodfyF2G5xc5A3mf3HehyHdTx2Y4dZw1o9kt_49RoBpiEVKEAeWQ24CuD94vIZ/s1600/IMG_0904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmEH-NY7J36-JGXOGaiQ_TjcHCIlHIwVsN9lwPlbU9xOWG8Y-zMWoskMj4FvfcwRQjOcYlnqjqJss7wXodfyF2G5xc5A3mf3HehyHdTx2Y4dZw1o9kt_49RoBpiEVKEAeWQ24CuD94vIZ/s1600/IMG_0904.jpg" /></a></div>
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The beach theme for a bridal shower led these cookies to get almonds on them to look like sand dollars. The beach is where Stephanie loves to be and where she got engaged. Stephanie, her brothers and my kids all grew up together with a lot of great memories and beach trips over the years. We are now enjoying the wedding festivities for each of them as they get married. Priscilla loves to bake and is a amazing at it. Her Snickerdoodles have been a favorite always accompanying our beach trips. I stopped over while she was making these to get some photos to blog and have a sample or two.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh43DrNABh3B2hx4hDWRaV5zD_KavksppXZmmcrHd__gK_ZzeiAtJWDmx_edPzBwzFdHcIaNcZKH7zfN4pXKHUtXaNMblgQ49VhYq3nM1JGU0xNtCwzrxwEWxyD_FFnQLqRpOJ76D3EHjK/s1600/IMG_0919.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh43DrNABh3B2hx4hDWRaV5zD_KavksppXZmmcrHd__gK_ZzeiAtJWDmx_edPzBwzFdHcIaNcZKH7zfN4pXKHUtXaNMblgQ49VhYq3nM1JGU0xNtCwzrxwEWxyD_FFnQLqRpOJ76D3EHjK/s320/IMG_0919.jpg" width="221" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bride to be</td></tr>
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<span class="Apple-style-span" style="font-size: large;">(Sand Dollar) Snickerdoodles</span></div>
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Cream together: 1 c softened butter</div>
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1 1/2 c sugar</div>
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2 eggs</div>
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1 tsp vanilla</div>
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Sift together then add to creamed mixture: 2 1/2 c sifted flour</div>
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2 tsp cream of tarter</div>
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1 tsp baking soda</div>
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1/4 tsp salt</div>
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Shape dough into walnut size balls and roll into mixture of:</div>
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2 T sugar</div>
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2 tsp cinnamon</div>
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Place2 inches apart on ungreased cookie sheet. Bake until lightly browned but still soft. Cookies will puff up and then flatten. Bake at 375° for 8-10 min.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14ghsFYCZlhfI7AxVHVTXFvIpYwsbsUPu8wCKhQQlj9ERmXXEvLDc1bzrCZZNsoNAof05r4Vo9QBC4-2XVFCZgb-wDTwysmA1NsUNRc1Go4j5jsD47y_CASOVqky9o87LCZ9ajBrnYkxB/s1600/IMG_0870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14ghsFYCZlhfI7AxVHVTXFvIpYwsbsUPu8wCKhQQlj9ERmXXEvLDc1bzrCZZNsoNAof05r4Vo9QBC4-2XVFCZgb-wDTwysmA1NsUNRc1Go4j5jsD47y_CASOVqky9o87LCZ9ajBrnYkxB/s320/IMG_0870.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Priscilla uses stone baking pans.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tHsIUjIiG22s1pj7jQ15qa2FiMOuckhL_1nMMzTeTUTw3nhbV4nFJOt8gLE6oSp1RUUyUtZ__g8gJz-4zgUSMLzp8wDAWe-BdOfGSpmJWTN-OPSWC6Sy1nhq51X3hwdBhO6XiBN28nro/s1600/IMG_0871.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tHsIUjIiG22s1pj7jQ15qa2FiMOuckhL_1nMMzTeTUTw3nhbV4nFJOt8gLE6oSp1RUUyUtZ__g8gJz-4zgUSMLzp8wDAWe-BdOfGSpmJWTN-OPSWC6Sy1nhq51X3hwdBhO6XiBN28nro/s320/IMG_0871.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This batch is for a shower with a ocean theme so the almonds were<br />
used to make them look like sand dollars.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRV66v-gJL4Hnnk613hKzVSMafpBes_a07yjE4OUzZsMFvBhwdUEmA5d-agE_wyw4ymGiiFj5gQQTG3Xbfs2z_9lEhfSwN44HpfKn315QyUOuACXBWZHebk48cf3-wtOpCLqvh6uQ6r4G/s1600/IMG_0872.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRV66v-gJL4Hnnk613hKzVSMafpBes_a07yjE4OUzZsMFvBhwdUEmA5d-agE_wyw4ymGiiFj5gQQTG3Xbfs2z_9lEhfSwN44HpfKn315QyUOuACXBWZHebk48cf3-wtOpCLqvh6uQ6r4G/s320/IMG_0872.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The balls were flattened to add the almonds before baking,<br />
not necessary if you aren't using the almonds.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o8TiY6mKsbLQjA-y8EfG0iqlLIy2zzEUvrGvOPGXJpBowjt0O0qJmkX1jyrMB9C9zlEjZHWEaZ2Q5T72hgDpAGwbL6m5vO8M2VRz_et2fPIXPHg-08yhZEEHoE4c2j4tmK4p2mKH-HcA/s1600/IMG_0869.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o8TiY6mKsbLQjA-y8EfG0iqlLIy2zzEUvrGvOPGXJpBowjt0O0qJmkX1jyrMB9C9zlEjZHWEaZ2Q5T72hgDpAGwbL6m5vO8M2VRz_et2fPIXPHg-08yhZEEHoE4c2j4tmK4p2mKH-HcA/s320/IMG_0869.jpg" width="320" /></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wedding party and more pictures from the day.</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-82390235701355237742013-04-09T19:31:00.000-07:002013-05-24T19:33:18.290-07:00Creamy Balsamic Dressing<br />
Salad dressing or marinade.<br />
<br />
Creamy Balsamic Dressing<br />
<br />
2 cloves garlic grated<br />
2 T light mayo<br />
2 T lemon juice<br />
1 T Dijon mustard<br />
Salt & pepper to taste<br />
1/2 c Balsamic Vinegar<br />
3/4 Canola or Olive Oil<br />
<br />
Mix in dressing shaker, refrigerate till ready to use.<br />
<br />
<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-81367987109724033612013-03-30T09:25:00.002-07:002013-04-02T16:59:51.264-07:00French Macarons<div class="separator" style="clear: both; text-align: center;">
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<br />
Saw this recipe on "<a href="http://www.marthastewart.com/969067/easy-french-macarons?xsc=eml_edfsc_2013_03_22&om_rid=NEvbyI&om_mid=_BRTFX1B8xe$$$n" target="_blank">Martha Stewart's site</a>" and had to try them. There is a video on the web site to help you through it. They are as pretty as they are tasty, you get that light crunch with the sweet filling. I wanted to try them more for the challenge than anything and with this simple recipe anyone could make them. My biggest problem was controlling the flow from the pastry bag to get the even round shapes. I'm thinking of drawing circles on parchment to place under the actual parchment I'm using as a guide next time and cut the hole slightly smaller for better control.<br />
<br />
<br />
<br />
<span class="Apple-style-span" style="color: #e06666; font-size: large;">French Macarons</span><br />
<br />
<br />
Ingredients:<br />
<br />
1 1/4 c almond meal<br />
1 3/4 c confectioner's sugar<br />
1/4 tsp salt<br />
4 large egg whites--must be room temp<br />
1/2 c granulated sugar<br />
1/4 tsp almond extract<br />
jam or ganache for filling<br />
<br />
Directions:<br />
<br />
Whisk together almond meal, salt & confectioner's sugar and sift into large bowl.<br />
<br />
In another bowl beat egg whites till frothy. Slowly add granulated sugar and almond extract as eggs are beating. Beat until shiny peaks form about 3-5 min.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEAxL_6rfg_5IeZTpDNN16veV8wkruZae5IJ_nm3Ac38SRZfIzW0oPc_4_wxhdjdpPq1LZXTE0itNh91YQ170jnmR-7g9hKnEoL705YbM2Mk_5SyH_2dN61heF3k_RbwYUECePclxzmgC/s1600/IMG_0807.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/AVvXsEiFEAxL_6rfg_5IeZTpDNN16veV8wkruZae5IJ_nm3Ac38SRZfIzW0oPc_4_wxhdjdpPq1LZXTE0itNh91YQ170jnmR-7g9hKnEoL705YbM2Mk_5SyH_2dN61heF3k_RbwYUECePclxzmgC/s320/IMG_0807.jpg" width="320" /></a>Fold egg white mixture into dry mixture with spatula until combined well. Mixture will come together into a smooth mixture about the consistency of honey. Transfer into pastry bag & cut off tip.<br />
<br />
Onto parchment paper pipe mixture into half dollar sized circles and let them dry about 30 min you should be able to touch top without it being sticky or leaving a mark. Drying time will vary on time of year, humidity, temperature etc. <br />
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Bake in preheated 350° oven for 12 min. depending on your oven original recipe said 14 min but that was to long for mine. Carefully remove from parchment when slightly cooled then let cool completely on wire rack before filling. <br />
<br />
filling:<br />
<br />
this time I used a raspberry jam mixed with some white chocolate to form a ganache<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc96Dk25eHYKJXqG5_M-9x4Z78IQnz2TKawV35Y3QcJF-i5BITGple4kr6C-8GH7JcrtJ1YVNTQdgwKmtMwmBXosMJ2lHpTIsrYsuew96gAhMPCYgpM_Rayu3_qoe8eGJxu0pHLU3pZC3z/s1600/IMG_0849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc96Dk25eHYKJXqG5_M-9x4Z78IQnz2TKawV35Y3QcJF-i5BITGple4kr6C-8GH7JcrtJ1YVNTQdgwKmtMwmBXosMJ2lHpTIsrYsuew96gAhMPCYgpM_Rayu3_qoe8eGJxu0pHLU3pZC3z/s320/IMG_0849.jpg" width="320" /></a></td></tr>
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<iframe bordercolor="#000000" frameborder="0" height="320" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.4275;sz=320x320;ord=[timestamp]?;lid=41000613802464054;pid=844142;usg=AFHzDLslDMKxQ65tgF3-HZkBNA7zUd-76g;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-194161%252F%253Fmr%253AtrackingCode%253D55F3E051-3D76-E211-8D02-001517384908%2526mr%253AreferralID%253DNA;pubid=548090;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-194161%2Fgenerated%2FPRO-194161_Default_1_430x430.jpg;width=320;height=320" vspace="0" width="320"></iframe><br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-45859814770994789742013-03-25T12:18:00.000-07:002013-03-25T12:18:10.116-07:00Chocolate Smithwick's Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER1ATz7i-5bAH0djJ6iu4A-Nrz86hpyJFE-1_1yCWeXzN0_vP_Gdp0tW2phVRlPmz0K4gz23Dzp3oSeZwZ80Ag4nBGDBT18bJoSzQ2WpHtbTNhY9IaGx7FZk5Fusa1Ce9L2IqPSeZ2lGw/s1600/IMG_0751.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/AVvXsEhER1ATz7i-5bAH0djJ6iu4A-Nrz86hpyJFE-1_1yCWeXzN0_vP_Gdp0tW2phVRlPmz0K4gz23Dzp3oSeZwZ80Ag4nBGDBT18bJoSzQ2WpHtbTNhY9IaGx7FZk5Fusa1Ce9L2IqPSeZ2lGw/s320/IMG_0751.jpg" width="302" /></a></div>
St Patrick's Day Celebration<br />
<br />
For us St Patrick's Day lasts more than a day. My husbands hometown has a strong Irish history, <a href="http://girardville.webs.com/aboutgirardville.htm" target="_blank">Girardville, PA</a>. They celebrate with a parade the Saturday after March 17th so this year it was a whole week later. Why would they wait so long? Well one of the biggest draws are the bagpipers but this is the busiest month for them so to be able to have more bands available it helps having the celebration later. It also gives the bands one more performance on the calendar by being later. It has become a type of reunion gathering for friends, families, past residents, and those that just love an Irish celebration. So this cake (original recipe was with Guinness) was the perfect choice for a dessert on parade day. There are multiple versions on the web, pinterest, many blogs, tv chef sites, the cake is very close to the old fashioned Coca Cola Cake recipe always a favorite & a very moist cake. This cake would be good with just a dusting of powdered sugar also adding the icing makes it rich enough you need to serve thin slices.<br />
<br />
<br />
<span class="Apple-style-span" style="color: #38761d; font-size: large;">Chocolate Smithwick's Cake</span><br />
<span class="Apple-style-span" style="color: #38761d; font-size: large;"><br /></span>
Smithwick's pronounced "smid icks"<br />
<br />
preheat oven to 350° prepare bundt or tube pan<br />
<br />
2 c Smithwick Beer (Guinness or your favorite will work along with Pepsi or Coke)<br />
1 c cocoa powder<br />
4 oz unsalted butter<br />
1 1/4 c sugar<br />
1/2 c brown sugar<br />
1 c plain Greek yogurt (or sour cream)<br />
2 eggs<br />
2 c all purpose flour<br />
1 1/4 tsp baking soda<br />
1 tsp salt<br />
<br />
Directions:<br />
<br />
In a sauce pan heat together beer, cocoa, & butter when butter is melted add sugar and stir till blended--remove from heat and allow to cool.<br />
<br />
In a small bowl whisk together yogurt and eggs then mix together with cooled chocolate mixture.<br />
<br />
In large bowl mix flour, soda, and salt. Add wet to dry ingredients and whisk together until just blended it will be a little lumpy don't over mix. <br />
<br />
Pour into prepared pan bake for 35-40 min turn half way through baking time.<br />
<br />
Cool then turn onto plate.<br />
<br />
Icing:<br />
<br />
Ingredients:<br />
<br />
2 oz chocolate<br />
4 oz unsalted butter<br />
1 tsp salt<br />
1/4 c beer<br />
2/3 c cocoa powder<br />
2 1/2 c powdered sugar<br />
<br />
Directions:<br />
<br />
Melt chocolate & butter together over low heat then pour into food processor with rest of ingredients pulse till icing has a smooth texture pour over cake let drip over sides. It is a bit thick so you may need to push it a bit to the edge.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aJswbisbd7CQLQAv7D5vtLMGmZty1tBz8kHf6cqOhmSTVWgU_qn-w5FepREOLkSAygPWoZ7gZS2HbaVEn8ek_8lJN8GwgM5ljsMLMdG9ZUZdhbtACblEBrwNIZxIquAWquGYbY9viROg/s1600/IMG_0754.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aJswbisbd7CQLQAv7D5vtLMGmZty1tBz8kHf6cqOhmSTVWgU_qn-w5FepREOLkSAygPWoZ7gZS2HbaVEn8ek_8lJN8GwgM5ljsMLMdG9ZUZdhbtACblEBrwNIZxIquAWquGYbY9viROg/s320/IMG_0754.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir cocoa, beer and butter till butter is melted then add sugar.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RWYC1Fjssvfumczzl151M5hS2cAViSEBXiL5RnohfBanU2FKkM94EPxWIPUJWsAQyJ7ZwVp_DOXwSMv5u7ZQQUTsC2HpSrnibS36aAXqem4VyjItm9219jBL8ZA-FSrZjRi0djCZURwb/s1600/IMG_0752.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RWYC1Fjssvfumczzl151M5hS2cAViSEBXiL5RnohfBanU2FKkM94EPxWIPUJWsAQyJ7ZwVp_DOXwSMv5u7ZQQUTsC2HpSrnibS36aAXqem4VyjItm9219jBL8ZA-FSrZjRi0djCZURwb/s320/IMG_0752.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix yogurt and eggs together then add to cooled chocolate mixture.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsriO-LfL0wmFAy8X0RRSmopqJ0LdW_qDaLxtqv0OFpG2LqmgIadzS0lnZTKSwNIVtAiX0I6y9JJJS_gpYBBJdzDijWYlh9bL0O2n2zWKkJBYtEU-35XOe5mPbjj7X0WvuauD4sJYinj0p/s1600/IMG_0759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsriO-LfL0wmFAy8X0RRSmopqJ0LdW_qDaLxtqv0OFpG2LqmgIadzS0lnZTKSwNIVtAiX0I6y9JJJS_gpYBBJdzDijWYlh9bL0O2n2zWKkJBYtEU-35XOe5mPbjj7X0WvuauD4sJYinj0p/s320/IMG_0759.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gradually combine mixtures.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VBa8AsBH6E6ixMCRdf_V3RqVnF0egfbqObvqIpDJR-oLXlW7JGqmXHrvK9dpvgExD2NM89WECFUBBj-R-DoPA2akjX0POkB9Kbyb_hgpzA-n96PZnQZAe9sYXKiH4y_0VBOUi0jSLDGp/s1600/IMG_0761.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/AVvXsEj9VBa8AsBH6E6ixMCRdf_V3RqVnF0egfbqObvqIpDJR-oLXlW7JGqmXHrvK9dpvgExD2NM89WECFUBBj-R-DoPA2akjX0POkB9Kbyb_hgpzA-n96PZnQZAe9sYXKiH4y_0VBOUi0jSLDGp/s320/IMG_0761.jpg" width="240" /></a><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLv8uCv39dS0zZwr7fYtis5s99dVzL9r3c3EzAWpz6uqK3U7Tw3dYXhks8HYVnR64jSmnk84PQX9VkAUB7qRscvqEpYM1_GqtvSrxNrKxeYKQEb5nPcWqBiT75QLS6SHoH4gWrrZyf0fu/s1600/IMG_0791.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLv8uCv39dS0zZwr7fYtis5s99dVzL9r3c3EzAWpz6uqK3U7Tw3dYXhks8HYVnR64jSmnk84PQX9VkAUB7qRscvqEpYM1_GqtvSrxNrKxeYKQEb5nPcWqBiT75QLS6SHoH4gWrrZyf0fu/s320/IMG_0791.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix melted chocolate mixture with beer blend well for icing.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVHNGi38uqzNFUkW-dF1aQmut0DySH0bUWy-Q_ha-9El534oE6sl1Gg3HtjUd3A5LvSN3HD3-BbxQ6djkXlbiAN-SNwmGvvtjng8V8I6GuNkfi7USGQtD4jKS9hQPHgdgAwlndwjFZw8r/s1600/IMG_0792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVHNGi38uqzNFUkW-dF1aQmut0DySH0bUWy-Q_ha-9El534oE6sl1Gg3HtjUd3A5LvSN3HD3-BbxQ6djkXlbiAN-SNwmGvvtjng8V8I6GuNkfi7USGQtD4jKS9hQPHgdgAwlndwjFZw8r/s320/IMG_0792.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice cooled cake with Smithwick's Icing.<br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnAXCJiS00AZePEFZmcirH_dfeGKYztlWxffnavA2JV6jwIyBeEyKm9pFc7Z3dOwcrYmcoUOd8t2wiK0GD_0yW-AFY43imfnd2zqfjBJbXxbdtYbKFhnCmMPsv6IPa5Now0Hdg151b1HB/s1600/IMG_0794.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnAXCJiS00AZePEFZmcirH_dfeGKYztlWxffnavA2JV6jwIyBeEyKm9pFc7Z3dOwcrYmcoUOd8t2wiK0GD_0yW-AFY43imfnd2zqfjBJbXxbdtYbKFhnCmMPsv6IPa5Now0Hdg151b1HB/s320/IMG_0794.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">let icing run down sides</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8a527A4jA8asjTggA-EO-ixj2n1Xf_PQ9KjmMZ5yQgUo5amp2zT20KpXsUlKn3wyzilDBIAAkzDD-kGaSRrQaINdzVNop_1pyxOdHrDTCM2aos4jTSBh6GEi7Oxlw411JIlIYm_ttBwx/s1600/IMG_0796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8a527A4jA8asjTggA-EO-ixj2n1Xf_PQ9KjmMZ5yQgUo5amp2zT20KpXsUlKn3wyzilDBIAAkzDD-kGaSRrQaINdzVNop_1pyxOdHrDTCM2aos4jTSBh6GEi7Oxlw411JIlIYm_ttBwx/s320/IMG_0796.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsOnyfUtsC8BQus2M2w_YjRFaa1Q1wEVrFeADLtjiW8Zy5g7-VKbs33xVHcJYjO9WaBQ-O7eYdUvZZPBdsXheumGe_eppBhVMofIbQqsv09yGj1xBsAEYPxiWrdpKmXm9ln8IT1oZXBN8/s1600/IMG_0793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsOnyfUtsC8BQus2M2w_YjRFaa1Q1wEVrFeADLtjiW8Zy5g7-VKbs33xVHcJYjO9WaBQ-O7eYdUvZZPBdsXheumGe_eppBhVMofIbQqsv09yGj1xBsAEYPxiWrdpKmXm9ln8IT1oZXBN8/s320/IMG_0793.jpg" width="320" /></a></div>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-86320848969260880702013-03-06T13:34:00.001-08:002013-03-06T13:34:20.858-08:00Peruvian Chicken <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiAtztkIhQwgGqjkLMs-Dkl278vxASo776aHXBvU-uSj_LKhRqmbqdtZiAxz089OZbWT8vPC-bLVFhuhsXPe2YGAH9oXB8UQnY5E4bV06mef0zmHTqWtk1UfC2MGFa8wsweC4_combg0s/s1600/IMG_0733.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/AVvXsEjPiAtztkIhQwgGqjkLMs-Dkl278vxASo776aHXBvU-uSj_LKhRqmbqdtZiAxz089OZbWT8vPC-bLVFhuhsXPe2YGAH9oXB8UQnY5E4bV06mef0zmHTqWtk1UfC2MGFa8wsweC4_combg0s/s320/IMG_0733.jpg" width="320" /></a><a href="http://saramoulton.com/2011/10/peruvian-baked-chicken-thighs/" target="_blank">Sara Moulton's Peruvian Chicken</a> recipe is great for a change from your usual chicken recipes. The marinade has a nice spice to it without being hot and the green sauce adds a tangy yet fresh flavor from the lemon juice goat cheese combination. She used all thighs I used thighs and breasts to have both white & dark meat.<br />
<br />
<br />
<br />
<br />
<br />
Peruvian Chicken<br />
<br />
Ingredients:<br />
<br />
3/4 C fresh cilantro, chopped<br />
1/2 C soy sauce<br />
3 T distilled white vinegar<br />
1 1/2 T canola oil<br />
1 T ground cumin<br />
1 1/2 t paprika<br />
3/4 t dried oregano<br />
1/4-1/2 t cayenne pepper<br />
6 cloves garlic, pressed or grated<br />
3 chicken breasts<br />
6 chicken thighs<br />
1 large ziploc bag<br />
<br />
green sauce recipe to follow.<br />
<br />
Directions:<br />
Preheat oven to 450°<br />
Place everything down to the garlic in a blender or into a bowl and use hand blender as I did, blend well place chicken in ziploc bag pour marinade into bag seal tight. Set aside at room temp for about 30 minutes turning bag at least once.<br />
<br />
Place an oven rack over a cookie sheet, remove chicken from bag discard marinade then place chicken on rack. Bake for 20-25 min till crispy and cooked through. Let rest 10 min then serve with green sauce (recipe below).<br />
<br />
***my oven heating element broke right before I was going to make this so I seared the chicken in a large skillet then covered till chicken cooked through, I placed chicken in a baking dish and broiled (that element was still working) and broiled it a few minutes to re crisp it up. With or without the crispiness the chicken was delicious!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm17KSvHH93ysUYNNGfmd51tVz-yrmpvmRqeghF7E83fDFl-JV1GWF3h_KO8mipa0E1ZTX8ilUAWR3z7khAst_WXyKwtWAb-d-ZRdPF-zpr7MSywYVUA4wR9O2uQ4PneNbru8AFnFrJnS7/s1600/IMG_0728.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm17KSvHH93ysUYNNGfmd51tVz-yrmpvmRqeghF7E83fDFl-JV1GWF3h_KO8mipa0E1ZTX8ilUAWR3z7khAst_WXyKwtWAb-d-ZRdPF-zpr7MSywYVUA4wR9O2uQ4PneNbru8AFnFrJnS7/s320/IMG_0728.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hand blender to blend green sauce</td></tr>
</tbody></table>
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<div class="" style="clear: both; text-align: center;">
Green Sauce</div>
<div class="" style="clear: both; text-align: center;">
Ingredients:</div>
<div class="" style="clear: both; text-align: center;">
3 large scallions, trimmed and halved</div>
<div class="" style="clear: both; text-align: center;">
1/4 c sliced serano chile</div>
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1 T lemon juice</div>
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2 oz crumbled goat cheese</div>
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1 T canola oil</div>
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1/2 t salt</div>
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1/4 t pepper</div>
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1/2 c half & half</div>
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Directions:</div>
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blend together till smooth, refrigerate till ready to use.</div>
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Top cooked chicken with sauce and serve. </div>
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This sauce has a very fresh taste to it, goes really well with the chicken.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXdyMkQMmvn5WW9W91kP-oD-jzFtBbjNalOSA3jWria-3It2Bf6qvXVdM8IVicuAXRMs3vXk35chOSXX0o14n13X9MNcrjWSFV3oE7QwjpzFfQPd7XZ7FQwcrk-3qgua_jG6746zCxHPL/s1600/IMG_0732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXdyMkQMmvn5WW9W91kP-oD-jzFtBbjNalOSA3jWria-3It2Bf6qvXVdM8IVicuAXRMs3vXk35chOSXX0o14n13X9MNcrjWSFV3oE7QwjpzFfQPd7XZ7FQwcrk-3qgua_jG6746zCxHPL/s320/IMG_0732.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I served it with Quinoa that has chopped sauteed vegetables in it and <a href="http://cmglrecipes.blogspot.com/2012/01/lentil-soup.html" target="_blank">Lentil Soup.</a></td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-10836565573583446542013-02-21T16:01:00.000-08:002013-02-21T17:33:24.463-08:00Hot Malasadas Beignets-Fastnachts-Hot Malasadas-Paczkis-King Cake-Tortelli di Carnevale-Pancakes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROmbnY5KrnhtJWjEjDD2ueq4kNl6fmgBhVkYYt-icDBt64muFoSGk1ugI5LrnXpbpIObit1j8S2n6jXEvYUZd1GRnNITyUrbTzh9uGFuqhL0_zET0RlJPyJ-nGmj7TqEc6Vruw3rXH1ia/s1600/IMG_0709.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROmbnY5KrnhtJWjEjDD2ueq4kNl6fmgBhVkYYt-icDBt64muFoSGk1ugI5LrnXpbpIObit1j8S2n6jXEvYUZd1GRnNITyUrbTzh9uGFuqhL0_zET0RlJPyJ-nGmj7TqEc6Vruw3rXH1ia/s320/IMG_0709.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Malasadas</td></tr>
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Depending where you live or your cultural background one of these is probably familiar to you. Fastnacht means "eve of the fast", all of these goodies are a type of fried pastry as you would expect. Originally it was to use up the sugar, fat, flour the things you wouldn't be needing during the Lenten season. <br />
<br />
When we planned our trip for New Orleans we thought we were a week early for Mardi Gras celebrations but since they were hosting the Super bowl they moved the first week of partying back a week. Lucky for us we got to enjoy the parades with lots of revelry. The music, food, people, weather it was all great and a nice break from these cold cold days up north. So when we got back we were ready to watch a super bowl we previously weren't that into, and more than ready to enjoy Fat Tuesday. I made these <a href="http://cmglrecipes.blogspot.com/2011/03/scallop-po-boys.html" target="_blank">Scallop Po Boys</a> which are always a hit around here and then remembered something I learned to make in Home Ec class back in the mid 70's---Hot Malasadas. I was living in Hawaii at the time (Air Force Dad made me an Air Force brat----wow googled where that comes from and can't believe I hadn't known). It comes from the British and the United States adopted it over 200 years ago, it is an acronym for British Regiment Attached Traveler----BRAT. Yes you learn something new everyday. Also in searching for that I find out we are a "subculture", like other brats it was the only way of life I knew so didn't think much of it till you raise your own kids and look back. <br />
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The Malasadas became popular in Hawaii in 1952 when decendents of early Portuguese immigrants started making them at their bakery <a href="http://www.leonardshawaii.com/" target="_blank">Leonard's Bakery</a> still going strong and still family owned. <br />
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On to the recipe........this is a quick super simple version but amazingly comes out great. They must be eaten when you make them so have a crowd around or reduce this recipe they'll still come out fine & the measurements don't need to be exact.<br />
<br />
Hot Malasadas<br />
<br />
about 6-8 slices White bread (yes it must be white bread)<br />
1 1/2 c Bisquick (hadn't used this in years glad they still make it)<br />
1 t baking powder<br />
1 T sugar<br />
1 egg<br />
3/4 c milk<br />
<br />
canola oil for frying<br />
1 c sugar<br />
<br />
Combine the Bisquick, powder, 1 T sugar, egg, and milk in a bowl and whisk together with a fork till blended well about pancake consistency. Trim crusts off white bread and cut each slice into 4 pieces, squares would be traditional. Using a large shallow frying pan heat oil and prepare a plate with paper towels for draining Malasadas. Dip bread into batter and place into hot oil, oil must be hot or they will absorb to much oil. They will fry on one side then carefully flip them and fry the other side, this all happens very quickly. Remove from oil drain about 1-2 minutes then toss into sugar just to coat. Some people like a cinnamon sugar mixture on them. Eat while still warm with a coffee. You will probably only want one or two they are rich.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Mississippi River as we flew into New Orleans.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">He never looked just kept tossing the dough into the fryer.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cafedumonde.com/" target="_blank">Cafe Du Monde</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The overload the powdered sugar, the Chikory<br />
coffee was so good.</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-86820132305631962652013-02-18T13:45:00.000-08:002017-07-11T17:04:17.142-07:00Brandy Apple Pie<div class="separator" style="clear: both; text-align: center;">
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I adapted this recipe I found on Martha Stewarts web site. It was an award winner from a Pie Contest she was a judge at created by Ron Dube who later appeared on her show to demonstrate it. I opted for my own regular pie crust, and could not make an apple pie without the usual crumb topping, so the filling is the only part of the recipe I ended up using.<br />
<b><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red; font-size: large;">Brandy Apple Pie</span></b><br />
<br />
3/4 c sugar<br />
1/2 c packed brown sugar<br />
1/4 c flour<br />
1 1/2 T cornstarch<br />
1 t cinnamon<br />
1/2 t nutmeg<br />
1/4 t cloves<br />
1/4 t allspice<br />
pinch of mace<br />
10 Granny Smith apples, peeled, cored, sliced<br />
1/4 c brandy (if you don't have brandy you can buy a small bottle usually by the checkout counter of your liquor store)<br />
1 T vanilla<br />
<br />
Crumb topping:<br />
<br />
1/4 lb butter, cut into small pieces<br />
1/2 c flour<br />
3/4 c brown sugar<br />
1 c oats<br />
<br />
<br />
Line pie plate with your favorite pie crust recipe or store bought crust. Preheat oven to 400°.<br />
<br />
Combine sugars, flour, cornstarch, and all spices in a bowl and set aside.<br />
<br />
Mix brandy and vanilla together, set aside.<br />
<br />
Peel and slice apples into large bowl, then drizzle with brandy vanilla mixture tossing to coat. Sprinkle 3/4 of the sugar mixture over the apples and toss to coat again. Sprinkle rest of sugar mixture over the bottom of the pie crust. Place apples on top of this mounding up in the center. <br />
<br />
Pulse crumb topping first 3 ingredients in food processor till just combined then add oatmeal and pulse a few times. Top pie with crumbs.<br />
<br />
Bake at 400° covered with a layer of parchment and a layer of foil over that for 1 hour.<br />
Reduce temp to 375° and cook another 40 minutes remove parchment and foil bake another 10 minutes to brown crust. Adjust your cooking time according to your ovens cooking times. <br />
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-9745162192504259652013-02-11T09:25:00.003-08:002013-02-12T16:54:29.278-08:00Blueberry Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Nick & Mallory</td></tr>
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We traveled down to DC to celebrate an early birthday with Mallory. We enjoyed dinner at "Ripple" in Cleveland Heights, a visit with Nick, Mallory, their new puppy Darcy and a Blueberry Coffee Cake for birthday cake. This cake has a nice flavor and could be made with whatever berry is in season, a very moist, light cake. <br />
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<tr><td class="tr-caption" style="text-align: center;">Darcy</td></tr>
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<span class="Apple-style-span" style="color: blue; font-size: large;">Blueberry (Birthday) Coffee Cake</span></div>
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Ingredients:<br />
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2 sticks butter, softened</div>
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2 c sugar</div>
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4 eggs (med-large)</div>
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juice & zest of one lemon</div>
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2 1/2 c flour</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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8 oz plain greek yogurt (I used one 6 oz pkg)</div>
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fresh blueberries (or berry of your choice)</div>
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1 c powdered sugar</div>
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2-3 T lemon juice</div>
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Directions:</div>
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Preheat oven to 375°, grease & flour tube or bundt pan. Mix flour, soda, salt & lemon zest.</div>
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In mixer bowl cream butter & sugar, add eggs one at a time then add lemon juice. Add flour and yogurt mix till just blended (don't over mix). Toss the berries with a little sugar or flour to keep their color from running into the cake then fold them into batter.</div>
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Pour batter into prepared pan, reduce oven temp to 325° and bake for about 1 hour check for toothpick to come out clean. Remove from oven and allow to cool about 20 min before removing from pan. When cool mix 1 c powdered sugar with lemon juice to desired consistency drizzle over cake.</div>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-73762953875684731342013-02-06T13:41:00.001-08:002013-02-06T13:57:16.456-08:00Cauliflower, Leek, Blue Cheese Soup<div class="separator" style="clear: both; text-align: center;">
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Super healthy, thick, rich, easy, perfect for a cold night. I made this up as I went along but great way to get your vegetables in even for those who don't think they like cauliflower they'll enjoy this.<br />
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Ingredients:</div>
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1 head cauliflower cleaned and broken into pieces</div>
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2 leeks, cleaned & sliced</div>
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1 onion sliced & large chop</div>
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2-4 c chick broth<br />
olive oil<br />
salt & pepper</div>
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1 oz blue cheese crumbled</div>
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Place cauliflower onto baking sheet toss with olive oil, salt & pepper. Roast in 400° oven for 20-30 min or till beginning to brown and softened. Meanwhile in large sauce pan saute onions and leeks in a small amount of olive oil over low heat till browning begins, remove from pot and set aside. When cauliflower is done remove from oven place in same sauce pan with 2 c broth using immersion blender blend till creamy (you could leave some chunks if you prefer). Add back in the onions, leeks stir adding more chicken broth to your desired thickness. Stir in a few blue cheese crumbles and use rest to top soup, some crunchy onions make a good topping also. If you like you could add some milk or cream which would also give it a lighter color if you like. Also I think next time I'll add some chopped celery to the onion mixture when it is sauteing. </div>
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<tr><td class="tr-caption" style="text-align: center;">I served it with Scallop Po Boys click<a href="http://cmglrecipes.blogspot.com/2011/03/scallop-po-boys.html" target="_blank"> here</a> for that recipe.</td></tr>
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Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0tag:blogger.com,1999:blog-3881220191080362765.post-17594912677897200512013-02-06T12:58:00.001-08:002013-02-14T06:55:48.519-08:00Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldc8Jui7Uzn8Hbc_-auM93J2rjPHl2QwO2dI6qYrYGULxKGIFZICdZVv5s3YG94rhmPUNkIPKEcWv64vsYWiIle_9P2ViACgN_lsKoFp2yajEMjoLI4_z6M40aB0NS4ainG-XDddL_-eq/s1600/IMG_0642.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/AVvXsEjldc8Jui7Uzn8Hbc_-auM93J2rjPHl2QwO2dI6qYrYGULxKGIFZICdZVv5s3YG94rhmPUNkIPKEcWv64vsYWiIle_9P2ViACgN_lsKoFp2yajEMjoLI4_z6M40aB0NS4ainG-XDddL_-eq/s320/IMG_0642.jpg" width="320" /></a></div>
This is a flour and sugar free recipe adapted from multiple recipes which turned out really well. They rise nicely as they bake but as soon as they are out of the oven they begin to collapse. The do retain a nice texture, lighter than I would have expected and very moist. With such a super simple recipe these mix up quickly & bake in about 15 min. You could change them up with different add ins, I used walnuts, chocolate chips, blueberries, but cranberries, any nuts would be good, diced apples the list is endless. I also added 1/4 tsp almond extract the last time I made them for a slightly different flavor you could change that up also. I first saw this recipe here: <a href="http://fitandhealthywithdebbie.blogspot.com/2012/10/banana-oatmeal-breakfast-muffins.html" target="_blank">Fit and Healthy with Debbie</a> she has some great recipes & lots of fitness information.<br />
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Banana Muffins<br />
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Ingredients:<br />
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2 1/2 c oats<br />
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1 6oz container plain greek yogurt<br />
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3 eggs<br />
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1/2 c agave syrup (honey works I just prefer agave flavor)<br />
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2 tsp baking powder<br />
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1 tsp baking soda<br />
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2 T ground flax seed<br />
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1 tsp vanilla<br />
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1/4 tsp almond extract (optional)<br />
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2 ripe bananas, cut into slices for better processing<br />
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Directions:<br />
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Preheat oven to 400° and prepare muffin pan even if I use paper cups I still lightly spray them with canola oil.<br />
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In food processor put dry ingredients oats, powder, soda, ground flax seed, run processor until oats are ground (just a few pulses for my processor).<br />
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Add the rest of the ingredients and blend well (banana lumps should not be visible)<br />
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I place one scoop of batter in each muffin cup paper then place the extras (nuts, chips, blueberries, apples, etc.) I'm using on top of that, fill the cups almost to the top, since they rise well but will deflate I like the cup full.<br />
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Bake for about 15 min depending on your oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_5hv_SLbgXWHv_xdOO0QE9MXOoqTW8Nbv9fY-zaLCdcGQHv1yxj3uHKC6vYbsnNCTQmqVMdVUkzngcNMDJopph3Wro2nPKFyzOtYXRXqe61sykhI0l54pz3F83LLThgvv5Y761yQb7i1/s1600/IMG_0640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_5hv_SLbgXWHv_xdOO0QE9MXOoqTW8Nbv9fY-zaLCdcGQHv1yxj3uHKC6vYbsnNCTQmqVMdVUkzngcNMDJopph3Wro2nPKFyzOtYXRXqe61sykhI0l54pz3F83LLThgvv5Y761yQb7i1/s320/IMG_0640.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTef097c4pHFO29WVVt8Y8jWiK7WUkxvEq19v4cyGj7IwvIVmaBkxGlaerdMPFVNa07S_9DhW4jRKuAxx6fRbkV2Cx7FVFpklRRKI5VzhM-Fg-B4UXvWeE05OxOuXGKao66KLq-gN6Ured/s1600/IMG_0641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTef097c4pHFO29WVVt8Y8jWiK7WUkxvEq19v4cyGj7IwvIVmaBkxGlaerdMPFVNa07S_9DhW4jRKuAxx6fRbkV2Cx7FVFpklRRKI5VzhM-Fg-B4UXvWeE05OxOuXGKao66KLq-gN6Ured/s320/IMG_0641.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batter is more than 12 muffin cups so I fill a ramekin with extra.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">deflated right before my eyes</td></tr>
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<br />Carolynhttp://www.blogger.com/profile/04287070958778147900noreply@blogger.com0