tag:blogger.com,1999:blog-26662255477702992432024-03-27T22:50:11.463-07:00a charmed lifeUnknownnoreply@blogger.comBlogger256125tag:blogger.com,1999:blog-2666225547770299243.post-20584174151164654912020-06-29T16:03:00.001-07:002020-06-30T10:01:18.312-07:00Chocolate Chip Cookies with Cacao Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJsk4h2CKOd5t4UHBykuhuPP8wCkwCWf7zEFHeRurg74BlqBCWHA-nPcWxwNkhK0nFW1X06F73xKu81S6YVT8-qaRatrWH4uAKronj0y4rpywjQ8qxJtrCzsia5c20Md78AB2Z3ug5qzY/s1600/IMG_7436a.jpg" imageanchor="1"><img border="0" data-original-height="1067" data-original-width="1600" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJsk4h2CKOd5t4UHBykuhuPP8wCkwCWf7zEFHeRurg74BlqBCWHA-nPcWxwNkhK0nFW1X06F73xKu81S6YVT8-qaRatrWH4uAKronj0y4rpywjQ8qxJtrCzsia5c20Md78AB2Z3ug5qzY/s640/IMG_7436a.jpg" width="640" /></a><br />
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">I am always searching for a delicious dairy free cookie.<span style="mso-spacerun: yes;"> </span>Unfortunately, there is no equal to the palate pleasing purity of cow's milk butter.<span style="mso-spacerun: yes;"> </span>Yes, there are substitutes that do fairly well like magarine, but they have a dairy ingredient, plus loads of other ingredients too.<span style="mso-spacerun: yes;"> </span>Once life delivered me a dairy free mandate, I have been searching out tolerable alternatives to my beloved butter.<span style="mso-spacerun: yes;"> </span>I use Earth Balance Soy Free Sticks for the best results for most of my baking – the Soy Free sticks leave the least amount of fishy aftertaste unlike the yellow Earth Balance box which contains flax and has notes of fish which is not what I desire for in a baked treat. Coconut based butters can overpower baked goods with a coconut aftertaste from stong to mild. I find most dairy free butter substitutes too salty and they can leave a greasy texture on the palate. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">This cookie delivers a delicious creaminess that is not butter but a mysterious whole mouth feel of the cocoa butter. <span style="mso-spacerun: yes;"> </span>Raw cocoa butter is available at Whole Foods, specialty grocery stores or Amazon.<span style="mso-spacerun: yes;"> </span>It costs about $10 for 8 ounces. I use the Navitas brand.<span style="mso-spacerun: yes;"> </span>Cacao nibs by Natierra. If you want to keep your guests guessing the secret ingredient make this cookie.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">4 ounces; 115g; raw cocoa butter such <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">8 3/4 ounces; 250g; 1</span><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">¼ </span><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">cup sugar<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 3/4 teaspoons ; 7g kosher salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">¼ </span><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1/8 teaspoon freshly grated nutmeg<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">4 ounces unsalted butter; 115g; 8 tablespoons softened but cool, about 60°F </span><br />
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 large cold egg<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">½ ounce, 15g, 1 tablespoon vanilla extract <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">10 ½ ounces; 300g; 2 1/3 all-purpose<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">6 ½ ounces; 185g; </span><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">¾ cup chocolate chips of your choice</span><span style="font-family: "ms shell dlg 2" , "sans-serif"; font-size: 8.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 ounce; 30g;¼ cup cocoa nibs<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Preheat oven to 350°F.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">In a heavy bottomed sauce pan, melt cocoa butter over medium-low heat, stirring frequently with a flexible. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">When cocoa butter is fully melted, pour into the bowl of a stand mixer and cool to approximately 90°F. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Add sugar, salt, baking powder, baking soda, nutmeg, and butter to cooled cocoa butter.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Using the paddle attachment cream mixture until it is fluffy and light, about 3 minutes.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">With mixer still running, add egg, vanilla, and continue beating until well combined. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Scrape bowl and beater with flexible spatula<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">With mixer on low, add flour until just combined.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Fold in chocolate chips and cocoa nibs with flexible rubber spatula by hand.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Scoop dough onto parchment or Silpat lined cookie sheets using a 1 ½ tablespoon cookie scoop or your size preference.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Place cookies about 2 inches apart.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Bake until puffed and firm around the edges, about 15 minutes. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Due to their low lactose content, these cookies are pale in color.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Cool on the baking sheet about 5 minutes. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Store in an airtight container up to 4 days at room temperature.<o:p></o:p></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-19200518595624825582020-05-20T02:28:00.000-07:002020-05-20T02:28:08.086-07:00Lemon Olive Oil Biscotti<a href="https://live.staticflickr.com/2569/32985806785_607ea711fa_3k.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/SfQT9D%5DIMG_4093a%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" imageanchor="1"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://live.staticflickr.com/2569/32985806785_607ea711fa_3k.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/SfQT9D%5DIMG_4093a%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" width="640" /></a><br />
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt;">I
made limoncello in 2016 and I keep it in my freezer – the limoncello has been improving with age and is the real secret in this recipe. I sometimes toast my almonds depending on whether I want a stronger almond flavor in the biscotti.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Lemon Olive Oil Biscotti <o:p></o:p></span></b></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">2½ cup all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 cup slivered almonds chopped<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">2 large eggs<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 cup sugar<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">½ cup olive oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Zest of 3 lemons<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">2 teaspoons lemon juice or limoncello<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 teaspoon vanilla or lemon extract*or ½ teaspoon of each<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">In a medium bowl, whisk together flour, baking powder, and salt. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Add chopped almonds and stir to combine and set aside.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Preheat oven to 350 degrees F. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">In the bowl of an electric mixer fitted with paddle attachment, beat together eggs, sugar, olive oil, lemon zest, and vanilla on medium speed for 1 minute. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Scrape down sides of bowl as needed. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Reduce mixer speed to low; gradually add flour mixture and mix until dough just begins to come together. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Do not overmix.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Shape each piece into a 12-inch-long log, 1/2 inch high.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Bake logs until firm, about 28 minutes, rotating baking sheets halfway through. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Reduce oven temperature to 300 degrees F.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Cool logs on baking sheet for 12 to 15 minutes.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Transfer logs to a cutting board.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Notes:<span style="mso-spacerun: yes;"> </span>2<sup>nd</sup> bake at 300 for the 15 minutes<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Limoncello Icing<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">¾ cup powdered sugar <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">3 teaspoon limoncello<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 ½ tablespoon milk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">¼ teaspoon lemon extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">½ teaspoon lemon juice<o:p></o:p></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-91681434528514939482020-05-20T02:11:00.000-07:002020-06-29T16:59:13.327-07:00Pita Bread<a href="https://live.staticflickr.com/65535/46949722285_85ab87d58e_b.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/2ewMAJr%5Dgreek%20style%20pita%20bread%20cooked%20in%20a%20hot%20cast%20iron%20griddle%20pan%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" imageanchor="1"><img border="0" data-original-height="534" data-original-width="800" height="427" src="https://live.staticflickr.com/65535/46949722285_85ab87d58e_b.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/2ewMAJr%5Dgreek%20style%20pita%20bread%20cooked%20in%20a%20hot%20cast%20iron%20griddle%20pan%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" width="640" /></a><br />
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<a href="https://live.staticflickr.com/65535/33988643628_ffc628ec81_b.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/TMsFB3%5Ddinner%20spread%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" imageanchor="1"><img border="0" data-original-height="434" data-original-width="800" height="347" src="https://live.staticflickr.com/65535/33988643628_ffc628ec81_b.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/TMsFB3%5Ddinner%20spread%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" width="640" /></a><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">I use a cast iron flat bottomed griddle pan to cook these pitas. I do it outside on the side burner on my barbecue grill. I am able to achieve the high heat and the smoke does not fill the house. The pitas are soft and delicious.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";"><b>Bread Machine Pita Bread</b><o:p></o:p></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; margin-left: -8.1pt; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184; width: 660px;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">1 ½</span></b><span style="font-family: "verdana" , "sans-serif";"> <b style="mso-bidi-font-weight: normal;">pound loaf<o:p></o:p></b></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">1 pound loaf<o:p></o:p></span></b></div>
</td> </tr>
<tr style="mso-yfti-irow: 1;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<br /></div>
</td> </tr>
<tr style="mso-yfti-irow: 2;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 1/8 cups water<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">3/4 cup water<o:p></o:p></span></div>
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<tr style="mso-yfti-irow: 3;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 cups all purpose flour<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">2 cups all purpose flour<o:p></o:p></span></div>
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<tr style="mso-yfti-irow: 4;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 teaspoon salt<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">½ teaspoon salt<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 5;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 tablespoon oil<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 teaspoons oil<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 6;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons sugar<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 teaspoon sugar<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 7; mso-yfti-lastrow: yes;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons instant yeast or active yeast<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons instant yeast or active yeast<o:p></o:p></span></div>
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</tbody></table>
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<span style="font-family: "verdana" , "sans-serif";">Place all ingredients in bread machine pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Select Dough Mode.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">When dough has risen long enough, the machine will beep.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Turn off bread machine, remove bread pan and turn out dough on floured countertop or cutting board.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Using a bench scraper or knife, cut dough in 8 pieces for the 1 ½ lb loaf or cut the in 6 pieces for the 1 pound loaf.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">Roll each section into a ball.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif";">Roll each ball into a 6 or 7 inch circles.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Set each circle on a lightly floured board and cover with a lint free towel.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Let dough rise for 15 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Heat a heavy duty flat bottomed square grill pan, fry pan, cast iron pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Heat grill pan over high heat.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Brush circle of dough with olive oil and place face down on hot pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">When pita starts to puff, brush with olive oil and turn to cook other side.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Cook until pita puffs and is browned.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Remove to a rack and cover the cook pita with the lint free towel.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Repeat with the rest of the pitas storing under the towel.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Serve immediately.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">*I do this outside as the pan needs to be very hot to the smoke point.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Oven Method<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Let pitas rise for 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Preheat oven to 500F.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Preferably on a baking stone with a rack on top or just a rack place 2 to 3 pitas on the heated rack.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Bake pitas 4 to 5 minutes until puffed and browned.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Remove from oven, place on rack, and cover with a damp lint free towel.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Serve once pitas are softened.<o:p></o:p></span><br />
<span style="font-family: "verdana" , "sans-serif";"><br /></span>
<span style="font-family: "verdana" , "sans-serif";">Pitas from the oven back in 2010</span></div>
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<a href="https://live.staticflickr.com/4045/4296461673_c062d2b14b_3k.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/7xEunp%5Dpitas%20fresh%20from%20the%20oven%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" imageanchor="1"><img border="0" data-original-height="800" data-original-width="597" height="640" src="https://live.staticflickr.com/4045/4296461673_c062d2b14b_3k.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/7xEunp%5Dpitas%20fresh%20from%20the%20oven%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" width="478" /></a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-21585173387990879412020-05-20T01:52:00.000-07:002020-05-20T01:52:13.621-07:00Bread Machine Buttermilk Bread Loaf or Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://live.staticflickr.com/5501/30587324124_957d765910_b.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/NAU2Pj%5Ddinner%20rolls%20with%20onion,%20sesame,%20and%20poppy%20seeds%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" height="640" src="https://live.staticflickr.com/5501/30587324124_957d765910_b.jpg%5B/img%5D%5B/url%5D%5Burl=https://flic.kr/p/NAU2Pj%5Ddinner%20rolls%20with%20onion,%20sesame,%20and%20poppy%20seeds%5B/url%5D%20by%20%5Burl=https://www.flickr.com/photos/28372328@N00/%5Dwmpe2000%5B/url%5D,%20on%20Flickr" width="427" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">I make these rolls
often and it is fast and easy in my bread machine. The rolls serve as the extra dinner carbohydrate for the many hungry
young people my kids bring home for dinner. The smell of home baked bread
hot from the oven filled with cold butter melting is soul filling along with
the family table filled with conversation and laughter. These rolls can serve
as the base for smoked pork or make them larger for hamburgers, leftover roasted chicken sandwiches or sloppy joes. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Bread Machine Buttermilk
Bread Loaf or Rolls</b><o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif";">1
½</span></b><span style="font-family: "Verdana","sans-serif";"> <b>pound loaf<o:p></o:p></b></span></div>
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<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
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<b><span style="font-family: "Verdana","sans-serif";">1
pound loaf<o:p></o:p></span></b></div>
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<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 1/8 cup buttermilk
or non-dairy milk<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">7/8 cup buttermilk or
nondairy buttermilk<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">3 cups bread flour<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">2 cups bread flour<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 ½ teaspoon salt<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 teaspoon salt<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 tablespoons butter
or nondairy butter substitute<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 tablespoons butter
or nondairy butter substitute<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">3 tablespoons honey
or sugar<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">2 tablespoons sugar
or honey<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">¼ teaspoon baking
soda<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">¼ teaspoon baking
soda<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 ½ teaspoons
instant yeast or active yeast<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">1 ½ teaspoons
instant yeast or active yeast<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Verdana","sans-serif";">Buttermilk<o:p></o:p></span></b></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Verdana","sans-serif";">Buttermilk<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Add 2 teaspoons of
lemon juice or vinegar to the non-dairy milk or dairy milk<o:p></o:p></span></div>
</td>
<td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Add 2 teaspoons of
lemon juice or vinegar to the non-dairy milk or dairy milk<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Place all ingredients
in bread machine pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Select Light Crust
setting.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">When machine beeps,
use hot mitts to remove hot pan from machine and turn loaf on to a cooling
rack.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Let loaf cool for 1
hour before slicing. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Verdana","sans-serif";">Buttermilk
Rolls<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Select dough mode.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">When dough has risen
long enough, the machine will beep.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Turn off bread
machine, remove bread pan and turn out dough on floured countertop or cutting
board.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Turn on proofing
setting in oven, if have, or warm oven at lowest temperature for a few minutes
then turn off.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Using a bench scraper
or knife, cut dough in half, then half again until there are 12 to16
pieces. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Roll each dough piece
in roll shape.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Place on a parchment
or Silpat lined baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Cover with a lint free
towel and place in a warm place, warmed oven, or proofing oven. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">When doubled, remove
from oven and preheat to 375F.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";">Bake rolls 12 to 15 minutes
until golden brown.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Topping, if desired</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Once the rolls have risen, mix with oil chopped onion, sesame seeds, poppy seeds, herbs, garlic etc. I often use finely minced onions and oil and salt and pepper spooned over right before the rolls go in the oven.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-67043490893378536352020-04-06T15:34:00.004-07:002020-05-20T01:24:32.672-07:00Bread Machine Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWopNqIzwaRrqI_4m92JuVwn6JOqd6tITZg5FiSsy0T2DtCLCYh4fG0zVgCtQVbR6juxCrpOa5fM3CEgbzCnM2dIdw5VrAED4xisc72o-G4B2Ndkp1RgZVSr5XmU7ZzgsCEpCBXNJvWNJu/s1600/IMG_4048a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWopNqIzwaRrqI_4m92JuVwn6JOqd6tITZg5FiSsy0T2DtCLCYh4fG0zVgCtQVbR6juxCrpOa5fM3CEgbzCnM2dIdw5VrAED4xisc72o-G4B2Ndkp1RgZVSr5XmU7ZzgsCEpCBXNJvWNJu/s640/IMG_4048a.jpg" width="640" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">My love of cinnamon rolls began on a camping and rock climbing retreat as young teenager.<span style="mso-spacerun: yes;"> </span>The camp counselor/cook made homemade cinnamon rolls right at camp from kneading, raising, filling cutting and baking in a clever camp stove oven. As the smell permeated the camp, I couldn't wait to sink my sugar addicted teeth into something that smelled so good. Yeasted sweet dough treats were not part of my childhood so this was a new and wonderful taste experience. But then for more than a decade, I did not think of cinnamon rolls, outside of the grocery store tube can variety, until the mall chain store pumped out giant, thickly frosted cinnamon rolls to the mall crowds.<span style="mso-spacerun: yes;"> Neither the tube can nor mall store r</span>olls ever stood up to those camping rolls.<span style="mso-spacerun: yes;"> </span>Then bread machines came on to the market in the early 1990s and cinnamon rolls became a mainstay in my home. My first bread maker was the Panasonic machine from 1994. That machine was extraordinary and didn’t break down until 2012 after making many loaves of bread and many more doughs for rolls of all kinds.<span style="mso-spacerun: yes;"> </span>Though the bread machine does have its limitations as the breads produced are not artisanal and the bread quality tends to be the same across recipes, the bread machine fills a place in the home for fast and easy homemade bread for even the most unskilled or skilled and overworked person.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";"><br />
</span> <span style="font-family: "verdana" , "sans-serif";"><b>Bread Machine Cinnamon Rolls</b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; margin-left: -8.1pt; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184; width: 660px;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">1 ½</span></b><span style="font-family: "verdana" , "sans-serif";"> <b style="mso-bidi-font-weight: normal;">pound loaf<o:p></o:p></b></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">1 pound loaf<o:p></o:p></span></b></div>
</td> </tr>
<tr style="mso-yfti-irow: 1;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td> </tr>
<tr style="mso-yfti-irow: 2;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3/8 cup milk or non-dairy milk<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">¼ cup milk or non-dairy milk<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 3;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3/8 cup water<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">¼ cup water<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 4;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 egg<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 egg<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 5;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 cups all-purpose flour<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 cups all-purpose flour<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 6;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">4 tablespoons butter or<span style="mso-spacerun: yes;"> </span>nondairy butter substitute<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 tablespoons butter or<span style="mso-spacerun: yes;"> </span>nondairy butter substitute<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 7;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1/3 cup sugar<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">¼ cup sugar<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 8;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons instant yeast or active yeast<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons instant yeast or active yeast<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 9;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">*</span></b><span style="font-family: "verdana" , "sans-serif";">Roll dough into 9X18 inch rectangle<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">*</span></b><span style="font-family: "verdana" , "sans-serif";">Roll dough into 8X14 inch rectangle<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 10;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Filling<o:p></o:p></span></b></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Filling</span></b><span style="font-family: "verdana" , "sans-serif";"><o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 11;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 tablespoons of softened butter<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 tablespoons of softened butter<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 12;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">4 tablespoons sugar<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 tablespoons sugar<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 13;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 teaspoons cinnamon<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons cinnamon<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 14;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 teaspoons cocoa powder if desired<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 ½ teaspoons cocoa powder if desired<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 15;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Icing<o:p></o:p></span></b></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Icing</span></b><span style="font-family: "verdana" , "sans-serif";"><o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 16;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 tablespoons softened dairy free butter<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 ½ tablespoons softened dairy free butter<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 17;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">1 cup powdered sugar<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3/4 cup powdered sugar<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 18;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">3 tablespoons non-dairy milk of choice<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">2 ½ tablespoons non-dairy milk of choice<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 19;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">½ to 1 tsp vanilla, lemon juice, or lemon extract – adjust to personal taste preferences<o:p></o:p></span></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">½ to 1 tsp vanilla, lemon juice, or lemon extract – adjust to personal taste preferences<o:p></o:p></span></div>
</td> </tr>
<tr style="mso-yfti-irow: 20; mso-yfti-lastrow: yes;"> <td style="border-right: solid windowtext 1.0pt; border: none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td> <td style="border: none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 247.7pt;" valign="top" width="330"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td> </tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Line a sheet pan with a Silpat or parchment paper.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Place all ingredients in bread machine pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Select dough setting and press start.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">When dough has risen long enough, the machine will beep.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Turn off bread machine, remove bread pan and turn out dough on floured countertop or cutting board.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Turn on proofing setting in oven, if have, or warm oven at lowest temperature for a few minutes then turn off.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Roll dough into the loaf size rectangle - <b style="mso-bidi-font-weight: normal;">*</b>see above<b>*</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Spread the softened butter edge to edge across the rectangle.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Mix the sugar, cinnamon, and cocoa powder in small bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Sprinkle the sugar mixture edge to edge across the dough rectangle.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Roll rectangle tightly into a log starting from the long end.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Pinch seam.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Put seam side to cutting board or counter and cut with a sharp thin bladed knife into the desired number of rolls and place rolls 1 inch apart on prepared pan<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">**</span></b><span style="font-family: "verdana" , "sans-serif";">see below if making ahead.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Thicker rolls 8-12 pieces 13/4 inches thick</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Smaller rolls 12-16 pieces 1/1/4 inches thick<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Cover with a lint free towel and let rise for 30 minutes until doubled in size in proofing oven, warmed oven, or warm place.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Once nearly doubled, remove from oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Preheat oven to 350F.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Bake rolls for 15 to 20 minutes, until golden brown.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">Icing<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Mix in a large bowl with whisk, hand mixer, or bowl mixer the powdered sugar and softened butter until combined.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Whisk in milk until smooth and at the consistency of a soft slow flowing icing or preferred desired consistency<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Adjust consistency by alternately adding more liquid or powdered sugar.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Frost by stringing, pooling, spreading etc. – any coverage level and pattern desired.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "verdana" , "sans-serif";">**</span></b><span style="font-family: "verdana" , "sans-serif";">At this point, if desired, cover tightly with aluminum foil, and refrigerate overnight.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , "sans-serif";">Remove from refrigerator and let rise in proofing oven, warmed oven, or warm place until doubled in size - plan for extra time for the proofing step.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-49648184519150661302017-11-20T14:19:00.001-07:002017-11-20T22:00:21.371-07:00Thanksgiving Turkey<br />
<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/63Mr20" title="thanksgiving turkey"><img alt="thanksgiving turkey" height="534" src="https://farm1.staticflickr.com/657/31917881603_a96e64c2a1_c.jpg" width="800" /></a><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/4X3MpE" title="how I cook my turkey"><img alt="how I cook my turkey" height="495" src="https://farm1.staticflickr.com/452/32578329672_f1a3383a71_c.jpg" width="800" /></a><br />
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Moist and flavorful turkey covered in a rich pan dripping gravy is essential for the American Thanksgiving table. After years of cooking Thanksgiving turkeys with okay to mediocre and dry results, this recipe delivers a turkey worthy of a Rockwell painting. For years I cooked a turkey in the cellophane turkey bag, waiting for that button to pop up in the turkey, that turned out dry and disappointing. Then I turned to brining which added an additional time constraint and took up loads of space and resulted in salty and strangely textured turkey. After that I smoked turkey for a couple years that turned out delicious but lacked the Thanksgiving flavor. I heard a friend mention salt pork and moist turkey and I was intrigued and decided to give it a try. This method of roasting turkey changed everything – with minimal effort you are able to produce a show stopping, moist, golden brown turkey. Watch the temperatures carefully.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;"><b>Roast Turkey with Cheesecloth</b><o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 cheesecloth package, new<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">4 cups water<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 12 to 15 pound turkey<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 pound salt pork sliced into ¼” strips<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">5 celery sticks cut into chunks<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">7 carrot sticks cut into large pieces<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">2 onions cut into wedges<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 to 2 cups chicken broth<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Preheat the oven to 350<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">°</span><span style="font-family: Ebrima; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">F</span> with the rack placed on the lowest position.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Remove all of the packages of giblets and neck from the cavities of the turkey.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Fold the cheesecloth into an 18 inch square, place in in a large bowl, and cover with the four cups of water. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Poke several holes in the breast and leg skin with a roasting fork careful not pierce the meat, lifting the skin as necessary.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Place turkey in a heavy duty roasting pan on a rack.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Add the celery, carrots, and onions to the cavity and bottom of the pan (these can be omitted if desired).<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Cover the turkey with the strips of salt pork and cover with the wet cheese cloth (do not wring it out). <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Add three cups of water to the roasting pan. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Cover the entire the roasting pan with heavy duty foil, making sure to seal it tight.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Roast until the breast reaches 140<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">°</span><span style="font-family: Ebrima; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">F</span> (2 ½ to 3 ½ hours).<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Remove and discard the foil, cheesecloth, and salt.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Add the additional chicken broth to boost your pan drippings gravy.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Increase the oven temperature to 425<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">°</span><span style="font-family: Ebrima; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">F</span> and roast until the spot between the breast and thigh reaches 160<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">°</span><span style="font-family: Ebrima; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">F</span> (45 minutes to 1 hour). <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">When the turkey is done, remove it from the oven, place it on a carving board, and tent it with foil for 30 minutes to an hour to rest.<o:p></o:p></span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/iE128N" title="thanksgiving plate"><img alt="thanksgiving plate" height="534" src="https://farm1.staticflickr.com/405/32578239822_d4b5b226e7_c.jpg" width="800" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-79706572244334673712017-10-17T16:07:00.000-07:002017-12-03T22:14:01.475-07:00Triple Ginger Dairy-Free Gingersnap Cookies<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/32129295845" title="triple ginger ginger cookies"><img alt="triple ginger ginger cookies" height="527" src="https://farm1.staticflickr.com/522/32129295845_45d063a24a_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/31980698152" title="Triple Ginger Dairy-free Gingersnap Cookies"><img alt="Triple Ginger Dairy-free Gingersnap Cookies" height="534" src="https://farm1.staticflickr.com/424/31980698152_3228ab5746_c.jpg" width="800" /></a><br />
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Ginger cookies are my favorite cookies. Gingery, spicy, sweet, crunchy aromatic and pleasing crackled rounds – these cookies appeal to all the senses. My parents treated me to a lovely dinner last summer at <a href="https://www.arethusafarm.com/" target="_blank">Arethusa Farm's</a> dairy to table restaurant, Al Tavolo. The dinner was delicious and the service impeccable! The chef sent out a complimentary dessert of gingersnaps and fresh milk from the Arethusa dairy. While I did not drink the milk, the small gingersnap was spectacular that sent me on a yearlong journey to recreate that one bite cookie. These triple ginger cookies are spicy and sweet with a wonderful snap! I make my own crystallized ginger (recipe below) but store bought works well too.<o:p></o:p></span></div>
<b><span style="font-family: "ebrima"; font-size: 12.0pt;"><br />
</span></b> <b><span style="font-family: "ebrima"; font-size: 12.0pt;">Triple Ginger Dairy-Free Gingersnap Cookies<o:p></o:p></span></b></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">2 teaspoons baking soda *corrected 12/3<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 teaspoon cream of tartar<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">¼ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 teaspoon cinnamon<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 teaspoon ginger powder<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 teaspoon fresh grated ginger<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">¼ to ½ cup crystallized or candied ginger depending on the amount of zing you prefer (recipe below)<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 9.0pt;">2/3</span><span style="font-family: "ebrima"; font-size: 12.0pt;"> cup canola oil (any neutral flavored oil will work)<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">1 egg<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 9.0pt;">1/3</span><span style="font-family: "ebrima"; font-size: 12.0pt;"> cup molasses<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">¼ cup natural cane sugar or turbinado sugar if you like extra crunchy texture for coating cookies<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Preheat oven to 350</span><span style="font-family: "ebrima"; font-size: 12.0pt;">°F.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">In a medium bowl whisk together flour, cinnamon, ginger, baking soda, cream of tartar, and salt and set aside.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">In the bowl of a stand mixer with the paddle attachment beat the oil and sugar until well combined.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Add egg, molasses, and fresh ginger and mix until combined.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">On low speed, slowly add the flour mixture and mix until just blended.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Add the candied or crystallized ginger and mix to combine.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Scoop cookies with 1 inch cookie scoop and roll into sugar.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Place balls on a parchment lined baking sheet about 3 inches apart.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Bake 8 to 12 minutes or until well browned (8 minutes for convection oven, 12 for conventional oven, generally).<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Remove cookies from oven using a metal spatula, remove cookies from cookie sheet and place on a wire rack.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Cool completely.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Store in an airtight container.</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/31319243833" title="triple ginger dairy-free gingersnap cookies and cappuccino"><img alt="triple ginger dairy-free gingersnap cookies and cappuccino" height="659" src="https://farm6.staticflickr.com/5612/31319243833_67ec7319d8_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/31980698152" title="Triple Ginger Dairy-free Gingersnap Cookies"><img alt="Triple Ginger Dairy-free Gingersnap Cookies" height="534" src="https://farm1.staticflickr.com/424/31980698152_3228ab5746_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/31761196990" title="crystallizing ginger"><img alt="crystallizing ginger" height="534" src="https://farm1.staticflickr.com/610/31761196990_b870a6dac0_c.jpg" width="800" /></a><br />
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<b><span style="font-family: "ebrima"; font-size: 12.0pt;">Candied or Crystallized Ginger<o:p></o:p></span></b></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">8 ounces fresh ginger peeled and sliced thin (1/8 inch thick)<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">2 ½ cups water<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">In a heavy bottomed saucepan, put sliced ginger and water and set over medium-high heat. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Cover and cook until the ginger is tender, about 30 minutes.<o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Drain the ginger in a colander, reserving 1/4 cup of the cooking liquid. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Weigh the ginger and measure out an equal amount of sugar. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Return the ginger and the 1/4 cup of reserved cooking liquid to the pan and add the sugar. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Set over medium-high heat and bring to a boil, stirring frequently. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. <o:p></o:p></span></div>
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<span style="font-family: "ebrima"; font-size: 12.0pt;">Cool completely then store in an airtight container for up to 2 weeks.<o:p></o:p></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-52837832747334136672017-10-01T23:34:00.000-07:002017-10-01T23:34:04.045-07:00Dairy Free Olive Oil Chocolate Chip Cookies<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/1R54We" title="IMG_4555a"><img alt="IMG_4555a" height="554" src="https://farm3.staticflickr.com/2841/34234892965_b21fd9d4a0_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/1n37gq" title="IMG_4588a"><img alt="IMG_4588a" height="534" src="https://farm3.staticflickr.com/2904/34234858725_d789f92de4_c.jpg" width="800" /></a><br />
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I have been on a long 2 year journey after being poisoned by listeria and relearning how to eat. I no longer am able to tolerate dairy - dairy as defined by anything made from cow's milk. Now I am vigilant about the products I consume and I am searching for a baking substitute for butter that does not use bunch of chemicals. Butter has that smooth, sweet, slight nutty flavor that is ever so subtle but once butter is not available for use, a person notices. I have tried several varieties of vegan buttery sticks, preferring the Melts brand despite the coconut aftertaste. It is better to eat a cookie with a tinge of coconut versus the tinge of fish that comes off the Earth Balance buttery sticks. Once dairy is off the table, flavor must compromise. I have read many a blog eschewing the wonders of coconut oil whose fat content is close to that of butter but it doesn't sit like butter on the palate or the stomach - it is strangely heavy. </div>
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This chocolate chip cookie has the same texture and crumb as a butter based chocolate chip cookie. The flavor of your olive oil comes through in a subtle and surprising way that is nice.</div>
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<b>Dairy Free Olive Oil Chocolate Chip Cookies</b><o:p></o:p></div>
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1 ½ cups light brown sugar sugar<o:p></o:p></div>
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½ cup granulated sugar<o:p></o:p></div>
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3 cups all purpose flour<o:p></o:p></div>
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2 teaspoons baking powder<o:p></o:p></div>
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1 teaspoon baking soda<o:p></o:p></div>
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¾ teaspoon sea salt<o:p></o:p></div>
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1 stick (4 ounces) buttery sticks* softened <o:p></o:p></div>
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*Note: I prefer the Melts brand
buttery sticks or when I can’t find the Melts I use the Earth Balance brand Soy-free
buttery sticks – their other buttery sticks give baked goods a noticeable fishy
flavor from the flax oil used in them.<o:p></o:p></div>
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½ cup flavorful olive oil<o:p></o:p></div>
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2 large eggs<o:p></o:p></div>
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4 teaspoons vanilla extract<o:p></o:p></div>
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6 - 12 ounces dark chocolate chips<o:p></o:p></div>
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1/2 cup finely chopped walnuts to dip the top of cookies in (I use this method to make some cookies with nuts and some without) or add the nuts with chocolate chips. </div>
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Preheat your oven to 375 degrees F. <o:p></o:p></div>
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In a medium bowl whisk together all-purpose flour, baking powder,
baking soda and salt, set aside.<o:p></o:p></div>
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In an electric stand mixer fitted with the paddle attachment, cream
your brown sugar, granulated sugar, oil and buttery stick on medium speed.<o:p></o:p></div>
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Add the eggs one at time and mix until incorporated after each addition
at medium speed.<o:p></o:p></div>
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Add vanilla and mix until well blended.<o:p></o:p></div>
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Scrape the bowl.<o:p></o:p></div>
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Slowly add the flour mixture to the wet ingredients on low speed. <o:p></o:p></div>
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Add the chocolate chips and mix until evenly distributed, about 10-20
seconds<o:p></o:p></div>
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Use a cookie scoop of your preference or two teaspoons to scoop walnut
size balls on your baking sheets.<o:p></o:p></div>
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Dip tops of cookies in nuts if using.</div>
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Bake the cookies on silpat or parchment lined pans for about 7-11
minutes depending on the top of oven you use. <o:p></o:p></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/296n9G" title="IMG_4550a"><img alt="IMG_4550a" height="601" src="https://farm3.staticflickr.com/2876/34194198236_d68a45a742_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/34104548551" title="smokey coming to tea"><img alt="smokey coming to tea" height="588" src="https://farm3.staticflickr.com/2859/34104548551_71147e3872_c.jpg" width="800" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-18645440287280895402017-03-07T01:01:00.001-07:002017-03-07T01:17:18.795-07:00Mango Salsa<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/31275483884" title="peach mango salsa"><img alt="peach mango salsa" height="534" src="https://c1.staticflickr.com/1/779/31275483884_29317355a5_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/32711941130" title="mango salsa"><img alt="mango salsa" height="587" src="https://c1.staticflickr.com/3/2529/32711941130_f106841073_c.jpg" width="800" /></a><br />
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Mango Salsa is tangy, sweet and spicy. It is a fresh and easy to prepare. Serve it with tortilla chips, on a flour tortilla with grilled chicken and rice, or my favorite way, serve with a French lentil salad. This salsa is easily adaptable to ingredients you have on hand, add a chopped peach, tomato or nectarine or use lemon juice instead of the lime juice. Make it your own.</span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;"><br />
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;"><b>Mango Salsa</b><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">3 ripe mangoes<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 medium red bell pepper<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">½ chopped red onion<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">½ cup packed fresh cilantro or parsley leaves<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">½ to 1 jalapeño depending on your heat tolerance<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 large lime, juiced </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 12pt;">Salt to taste</span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Dice mangoes into ½ inch cubes carefully cutting around large seed.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Chop red pepper and onion into a small dice.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Chop jalapeño into a fine dice.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Rough chop parsley or cilantro.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">In a large bowl, combine the chopped mango, bell pepper, onion, cilantro and jalapeño.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Add the lime juice and mix the salsa.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Salt to taste.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Let rest for 30 minutes.</span><o:p></o:p></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2666225547770299243.post-3767690385118601652017-02-21T01:04:00.001-07:002017-02-21T01:10:13.291-07:00Hi Hat Cupcakes<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/30767237024" title="dipped hi-hat cupcakes"><img alt="dipped hi-hat cupcakes" height="534" src="https://c1.staticflickr.com/1/505/30767237024_7d1958872a_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/30966328694/in/photostream/" title="IMG_1675"><img alt="IMG_1675" height="670" src="https://c1.staticflickr.com/1/762/30966328694_8c11802d1b_c.jpg" width="800" /></a><br />
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">Many versions of this cupcake are seen with chocolate cupcakes, but I desired my delicious vanilla cupcake recipe. These are fun cupcake that are impressive.</span></span><br />
<b><span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></b>
<b><span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Hi Hat Cupcakes<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Makes 12 cupcakes<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">I recipe vanilla cupcakes<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 recipe marshmallow frosting<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 recipe chocolate dipping sauce<o:p></o:p></span></span></div>
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<b><span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Vanilla Cupcakes<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Makes 12<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">3 large eggs<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 ½ teaspoons vanilla extract<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 ½ cups of cake flour<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">3/4 teaspoon baking powder<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">¼ teaspoon salt<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 ¼ cups sugar<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">3/4 cup (1 1/2 sticks) butter at room temperature<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1/3 cup buttermilk<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Preheat oven to 325</span></span><span style="font-family: verdana, sans-serif; font-size: 16px;">° Fahrenheit</span><span style="font-family: verdana, sans-serif; font-size: 12pt;">. </span><br />
<span style="font-family: verdana, sans-serif; font-size: 12pt;">Line or grease muffin tin.</span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Whisk eggs, vanilla in medium bowl to blend.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Mix flour, baking powder and salt in another bowl with whisk.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">In a mixing bowl, cream together the sugar and butter. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Scrape sides and add the egg mixture mixing until blended.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Add the dry ingredients alternately with the buttermilk in two additions each.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Bake for 25 minutes or until done with a cake tester no longer has crumbs when inserted into a cupcake.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Marshmallow Frosting<o:p></o:p></span></span></b></div>
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<br /></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 3/4 cups sugar<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">3 large egg whites<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1/4 teaspoon cream of tartar<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">1 ½ teaspoons vanilla extract<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">In a large heatproof bowl, combine sugar, 1/4 cup of water, egg whites, and cream of tartar. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Use a handheld electric mixer, your stand mixer, beat on high speed until foamy, about 1 minute. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Set bowl over a pan of barely simmering water.<o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12.0pt;">Beat with the electric mixer or a hand mix until frosting registers 160</span><span style="font-size: 12.0pt;">° Fahrenheit</span><span style="font-size: 12pt;"> </span><span style="font-size: 12.0pt;">on a candy thermometer.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Move bowl to stand mixer and whisk until stiff peaks form. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12.0pt;">If using the hand mixer, continue over the double boiler until stiff peaks are formed about 14 minutes.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Remove from heat; stir in vanilla extract, and beat for 2 minutes more until frosting thickens.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.<o:p></o:p></span></span></div>
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<b><span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Chocolate Coating<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">2 cups chopped (about 12 ounces) semisweet chocolate<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">3 tablespoons canola or vegetable oil<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Transfer to a small bowl, and let cool about 15 minutes.<o:p></o:p></span></span></div>
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<b><span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Assembly<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Hold each cupcake by the bottom, and then dip cupcake in the chocolate to coat frosting.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Quickly allow excess to drip off.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Transfer to a wire rack. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Let cupcakes stand at room temperature 15 minutes.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Set chocolate coating in refrigerator for 30 minutes.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Cover, and refrigerate for 2 hours more. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: "verdana" , sans-serif;">Cupcakes can be refrigerated for up to 3 days.</span></span></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2666225547770299243.post-74115694865137941772017-02-08T02:23:00.000-07:002017-08-29T22:46:07.853-07:00Apple Pie<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/23493774823/in/photolist-BN4JKa-CijW45-CKsfWR-CK7Lne-CzyLyS-BMJgnn-BMATej-CzyKKN-CK7Kjx-BMJg4M-BMJh7t-BJh4fN-CeEyRj-CyuyUH-BJh4oU-Ccb5rw-CAZLy9-CAZKbu-CDiyHg-C5Nf8p-CAZP9Q-Ccb5Y3-CcpMhQ-Bhk3Fk-AkDw72-AV7wSS-AU18rA-zZpLLK-AV7x17-AikpPu-AikpAo-AXhoDV-xMCQLt-xL9RrQ-xMCQFt-xuuVNZ-xuuYZZ-xJFt47-wQ8nAX-xL9UxE-xuuZmR-wwTsXt-xc9kAU-wwKerY-xrrprN-wwKtx3-xc9PCA-xcgL3p-xcaq1U-xumGw6" title="malus domestica"><img alt="malus domestica" height="534" src="https://c1.staticflickr.com/6/5724/23493774823_9df58ddf10_c.jpg" width="800" /></a><br />
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">It is easy to appreciate that the low round pie shape of modern apple pie comes from the frugal Pilgrims settlers looking for a way to stretch ingredients and survive. Pie is a delicious way to deliver cooked fruit or meat to the table. The idea of a bowl of cooked fruit is not as appealing as the balance of the fruit to crust ratio of a pie. Yet, the frugal Pilgrims' version was too much for me as </span></span><span style="font-family: "verdana" , sans-serif; font-size: 12pt;">I have not always been a fan of cooked fruit encased in a delicious crust. I remember not liking a fast food hot apple pie as a child or my grandmother’s frozen boxed pies served for dessert. I remember my mom making apple pie just the way I like it, now, not too sweet and syrupy but sadly I don’t remember eating her apple pie except as a vehicle to eat whipped cream and crust with the sweet filling squeezed out. Thank goodness things have changed, I love the smell, taste, and texture of, especially, apple pie. </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">I always double this recipe (apples only). I make an apple pie for the table and one to freeze for later. In a foil and plastic wrap lined pie plate add in the apple mixture, wrap and freeze. When ready to bake the frozen pie, prepare crust, add the frozen unwrapped pie in the crust, cover with second crust and proceed as below. Bake for 10 – 15 minutes longer until done. Do not thaw the apples. This is a beautiful way to have a dessert on hand for nearly any occasion.<o:p></o:p></span></span></div>
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<b><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Apple Pie<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">makes 1 pie</span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">7-8 tart apples such as Granny Smith, Honeycrisp, Gala or a mix <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">¾ cup sugar<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">2 tablespoon flour<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">1 teaspoon cinnamon<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Dash of nutmeg<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">1/8 teaspoon salt<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">2 tablespoons butter<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Pie pastry for 2 crusts (see below).<o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Preheat oven to 400</span><span style="font-size: x-small;">°</span>F.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Peel and slice apples thin. (I use a spiral apple peeler).<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Place peeled apples in a large bowl of with lemon juice from a lemon squeezed into the water until all apples are peeled.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">In a bowl toss the well-drained apples with the cinnamon, nutmeg, flour sugar, and salt.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Roll out crust and line a 9 inch pie plate.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Empty the filling into the crust lined pie plate and top with butter.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Roll out second crust and carefully place on top of pie.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Press edges together and trim edges to 1 inch.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Crimp edges with thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie making deep indentations.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Chill pie for 30 minutes.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Place on a foil lined baking sheet.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">Bake for 50 minutes until done.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;">If the edges began to darken, cover with foil.</span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: "verdana" , sans-serif;"><br />
</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;"><b>Pie Crust Pastry</b><o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">Makes top and bottom<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;"><br />
</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">2 ½ cups all-purpose flour<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">1 teaspoon salt<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">1 teaspoon sugar<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">8 ounces (2 sticks) cold unsalted butter, cut into small pieces<o:p></o:p></span></span><br />
<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">1/2 cup ice water without cubes</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">In a food processor:<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">Pulse flour, salt, and sugar in a food processor until combined.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">Add butter, and process until mixture resembles coarse meal, about 10 seconds.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">With the machine running, add water in a slow, steady stream until mixture just begins to hold together.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "verdana" , sans-serif;">Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></span></div>
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<a href="https://www.flickr.com/photos/28372328@N00/2906863520" title="Apple Pie by wmpe2000, on Flickr"><img alt="Apple Pie" height="683" src="https://c3.staticflickr.com/3/2368/2906863520_ff6278472d_b.jpg" width="1024" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/25594484314/in/photolist-EZGquj-EZGpjo-FV8SJB-FV8Swn-FPh4Rn-FPh58V-FSQR7L-FV8T44-EZT5oK-Fv2nT1-FPh5Dp-FLY2ZA-Fv2os7-EZT6jx-EZT6s8-Fv2oES-FLY3SY-EZGr4L-CXts5K-CC9R3R-BN4DTr-BMWq3W-CC9RCt-CbXcjV-BN4JKa-CijW45-CKsfWR-CK7Lne-CzyLyS-BMJgnn-BMATej-CzyKKN-CK7Kjx-BMJg4M-BMJh7t-BJh4fN-CeEyRj-CyuyUH-BJh4oU-Ccb5rw-CAZLy9-CAZKbu-CDiyHg-C5Nf8p-CAZP9Q-Ccb5Y3-CcpMhQ-Bhk3Fk-AkDw72-AV7wSS" title="apple peeler a gift from mom"><img alt="apple peeler a gift from mom" height="568" src="https://c1.staticflickr.com/2/1671/25594484314_da9b279852_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/26106772752/in/photolist-FLY2ZA-Fv2os7-EZT6jx-EZT6s8-Fv2oES-FLY3SY-EZGr4L-CXts5K-CC9R3R-BN4DTr-BMWq3W-CC9RCt-CbXcjV-BN4JKa-CijW45-CKsfWR-CK7Lne-CzyLyS-BMJgnn-BMATej-CzyKKN-CK7Kjx-BMJg4M-BMJh7t-BJh4fN-CeEyRj-CyuyUH-BJh4oU-Ccb5rw-CAZLy9-CAZKbu-CDiyHg-C5Nf8p-CAZP9Q-Ccb5Y3-CcpMhQ-Bhk3Fk-AkDw72-AV7wSS-AU18rA-zZpLLK-AV7x17-AikpPu-AikpAo-AXhoDV-xMCQLt-xL9RrQ-xMCQFt-xuuVNZ-xuuYZZ" title="IMG_8455a"><img alt="IMG_8455a" height="534" src="https://c1.staticflickr.com/2/1559/26106772752_c6910fcd4b_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/32691114836/in/photolist-RNNvuY-RNNwX7-RCPsXY-PFuq37-PrJ7rT-NF1QL1-NAtHMc-EZT2hK-FSQYdQ-EZT2cp-FV8Q46-FLXYL1-FPh2ED-Fv2kN9-Fv2ktw-EZT2Nz-FPh2T4-EZGquj-EZGpjo-FV8SJB-FV8Swn-FPh4Rn-FPh58V-FSQR7L-FV8T44-EZT5oK-Fv2nT1-FPh5Dp-FLY2ZA-Fv2os7-EZT6jx-EZT6s8-Fv2oES-FLY3SY-EZGr4L-CXts5K-CC9R3R-BN4DTr-BMWq3W-CC9RCt-CbXcjV-BN4JKa-CijW45-CKsfWR-CK7Lne-CzyLyS-BMJgnn-BMATej-CzyKKN-CK7Kjx" title="apple pie ready for the oven"><img alt="apple pie ready for the oven" height="534" src="https://c1.staticflickr.com/1/711/32691114836_f629e97d6b_c.jpg" width="800" /><br />
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</a><a href="https://www.flickr.com/photos/28372328@N00/3906310664" title="red delicious apples by wmpe2000, on Flickr"><img alt="red delicious apples" height="1024" src="https://c1.staticflickr.com/3/2430/3906310664_c8cd3635bf_b.jpg" width="751" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-32118787856048632972017-02-06T02:26:00.000-07:002017-02-06T02:36:19.928-07:00Kale Pesto<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/26022250794/in/photolist-HupU3i-HupT5X-HupSMn-JgxbV1-Hupaed-Hup9To-HupWKc-HupXH4-JgxcRu-HupYsv-HupXfa-JgxdbN-HupYPc-GteGot-FDuQys-xAzrwu-xDvA2R-wG2uma-xDvE9Z-xt19oL-rKCb7P-qMevDH-pMY66k-oRaCr2-pKSJiS-oR8bCJ-fSz3jc-fSA7Vh-8KiJ8j-8KiHyj-8KiHR7-8KiHdu-8KiJrQ-8KiK7u-8KfGwe-7LQVnK-7LQVfr-7LQVL4-7LUTFd-6SYj67-6SUgSt-6SUgp8-6SUgc2-6SUfHR-6SUfYM-5RaFz5-5R6pgk-5R6pSX-5R6oUD-4Jy5bM" title="kale"><img alt="kale" height="1024" src="https://c1.staticflickr.com/2/1503/26022250794_aa73e259cb_b.jpg" width="683" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/27271543093/in/photolist-HxTMCR-HupTnv-Jgxc73-HupU3i-HupT5X-HupSMn-JgxbV1-Hupaed-Hup9To-HupWKc-HupXH4-JgxcRu-HupYsv-HupXfa-JgxdbN-HupYPc-GteGot-FDuQys-xAzrwu-xDvA2R-wG2uma-xDvE9Z-xt19oL-rKCb7P-qMevDH-pMY66k-oRaCr2-pKSJiS-oR8bCJ-fSz3jc-fSA7Vh-8KiJ8j-8KiHyj-8KiHR7-8KiHdu-8KiJrQ-8KiK7u-8KfGwe-7LQVnK-7LQVfr-7LQVL4-7LUTFd-6SYj67-6SUgSt-6SUgp8-6SUgc2-6SUfHR-6SUfYM-5RaFz5-5R6pgk" title="kale pesto"><img alt="kale pesto" height="534" src="https://c1.staticflickr.com/8/7375/27271543093_50b8cd6a69_c.jpg" width="800" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">The reputation of kale is so big and so wonderful that it is surprising that cities are not named after it! Kale is packed with nutrients, said to improve the health of eyes, skin, hair, bones and digestion. It improves eye and heart health. It is an antioxidant. “Eat More Kale” is the phrase of the brain health community. I appreciate that kale is so wonderful but I simply like to eat kale – it tastes good. I like to lay chopped kale at the bottom of my soup bowl before I ladle soup in, add it to salads, make kale chips (I can easily eat a whole head of kale in the<a href="http://wmpesblog.blogspot.com/2014/10/ten-bean-soup-with-kale-chips.html" target="_blank"> kale chip</a> form), and now I like it as a delicious pesto. It is tasty and hearty. Add another star to kale because the pesto did not turn black when refrigerated like basil pesto. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">I used the pesto as an addition to a <a href="http://wmpesblog.blogspot.com/2012/04/quick-white-bean-soup.html" target="_blank">quick bean soup</a> but you can toss your pasta with it or spread it on a cracker or bread. Who knows maybe there will be a town named for kale – Kale, California?<o:p></o:p></span></div>
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<b><span style="font-family: "verdana" , sans-serif;">Kale Pesto<o:p></o:p></span></b></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups packed torn kale leaves, stems removed<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup packed fresh basil leaves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon sea salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">¼ cup olive oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">¼ cup toasted walnuts<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3-4 cloves garlic<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">½ cup grated Parmesan cheese<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">In a food processor, combine the kale leaves, basil leaves, and salt pulsing until the kale is chopped up. With the motor running, drizzle in the olive oil. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Scrape down the sides of the processor. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Add the walnuts and garlic and process until a smooth paste is formed.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Add the cheese and pulse to combine. </span><o:p></o:p></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/27271545804/in/photolist-HxTNrA-HxTMSQ-HxTLKD-HyyPq1-HxTP8L-HxTPsd-HxTMtn-HxTM9z-HxTD8A-HxTLBx-HxTMCR-HupTnv-Jgxc73-HupU3i-HupT5X-HupSMn-JgxbV1-Hupaed-Hup9To-HupWKc-HupXH4-JgxcRu-HupYsv-HupXfa-JgxdbN-HupYPc-GteGot-FDuQys-xAzrwu-xDvA2R-wG2uma-xDvE9Z-xt19oL-rKCb7P-qMevDH-pMY66k-oRaCr2-pKSJiS-oR8bCJ-fSz3jc-fSA7Vh-8KiJ8j-8KiHyj-8KiHR7-8KiHdu-8KiJrQ-8KiK7u-8KfGwe-7LQVnK-7LQVfr" title="quick bean soup with kale pesto"><img alt="quick bean soup with kale pesto" height="620" src="https://c1.staticflickr.com/8/7316/27271545804_ed0a4ae4df_c.jpg" width="800" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-7390108258272664682016-10-12T13:04:00.000-07:002016-10-12T13:24:40.251-07:00Vegan Potato Galette with Rosemary, Thyme and Caraway<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/27909803116" title="olive oil and rosemary potato galette"><img alt="olive oil and rosemary potato galette" height="534" src="https://c5.staticflickr.com/8/7365/27909803116_bb0bfa7638_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/27909798146" title="Untitled"><img alt="Untitled" height="534" src="https://c3.staticflickr.com/8/7179/27909798146_3649fa5c79_c.jpg" width="800" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">The flow of life is generally steady, the course is chosen and followed and down that path surprises or stumbling blocks show up. Over the past year I was stricken with a sudden and swift dairy and nut allergy. It literally showed up overnight but it took me a whole year to realize that I must be dairy free. My beloved butter has been the last to go. So now I am on a quest to find creamy goodness without dairy or everything tasting like a coconut as many vegan recipes rely heavily on the coconut. </span></div>
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<span style="font-family: "verdana" , sans-serif;">This is a simple, crisp and delicious recipe. For a non-vegetarian version swap out 2 tablespoons of the olive oil for 2 tablespoons of rendered and melted bacon fat.</span></div>
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<span style="font-family: "verdana" , sans-serif;">If you prefer butter and a cast iron pan, see this <a href="http://wmpesblog.blogspot.com/2012/08/potato-galette.html" target="_blank">recipe</a>.</span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;"><b>Vegan Potato Galette with Rosemary, Thyme, Caraway and Onions</b><o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">¼ cup (4 tablespoons) extra virgin olive oil <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">2 tablespoons non-dairy butter like Earth Balance<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1/2 teaspoon caraway seeds<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 teaspoon (or more) kosher salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1/2 teaspoon freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">2 pounds Yukon Gold potatoes cut into 1/8'-thick slices with a mandolin slicer <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">1 small thinly sliced sweet onion <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Preheat to 425°.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Arrange a rack in middle of oven.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Line a baking sheet with parchment paper or use a Silpat rated for 425°.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Set the ring portion of your 9 inch spring form pan on the paper.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Toast caraway in a small skillet over medium heat until fragrant, about 1 minute and let cool slightly.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Crush in with mortar and pestle or with a rolling pin or meat mallet. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">In a large bowl toss to coat potatoes, olive oil, salt, pepper, crushed caraway seeds. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Arrange 1/4 of potatoes in an even layer inside ring on baking sheet to create a solid overlapping base.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Toss onion in a large bowl with 1 Tbsp. melted dairy-free butter, or regular butter if using. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Arrange 1/3 of onion over potatoes.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Repeat layers two more times for a total of 3 potato and 2 onion layers.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">F</span><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">inish with a layer of potatoes. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Carefully remove ring.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Bake until potatoes are tender, about 45 minutes.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Dot the top of the galette with small bits of the remaining tablespoon of butter (vegan or regular).<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Bake for 5 to 10 minutes until edges of potatoes are deep golden and top is crisp<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Run a thin spatula under galette to loosen from foil and move to a serving dish.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Season the galette with salt and pepper.<o:p></o:p></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-16624593096763996822016-07-15T15:14:00.000-07:002016-10-12T12:44:33.967-07:00Cranberry Walnut and White Chocolate Chip Cookies<br />
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<span style="font-family: "verdana" , sans-serif;">Homemade chocolate chip cookies are a staple in my house. I make them at least two times a month and I am always looking for a creative way to change the basic cookie. The Cranberry Walnut and White Chocolate Chip Cookie is a twist on the traditional chocolate chip cookie. Add your favorite nuts or seeds and dried fruits. I like to give my cranberries a chop for a more even distribution throughout the cookie.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />
</span> <span style="font-family: "verdana" , sans-serif;"><b>Cranberry Walnut and White Chocolate Chip Cookies</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 2-3 dozen 2 inch round cookies</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />
</span> <span style="font-family: "verdana" , sans-serif;">1/2 cup softened butter</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup granulated sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup packed light brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 egg</span><br />
<span style="font-family: "verdana" , sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/2 cups unbleached all purpose flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2-3/4 cup chopped dried cranberries</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup best quality white chocolate chips</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup chocolate chips (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup chopped walnuts</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />
</span> <span style="font-family: "verdana" , sans-serif;">Preheat oven to 375°F.</span><br />
<span style="font-family: "verdana" , sans-serif;">In a medium size bowl combine with a whisk flour and baking soda and set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;">In a large mixing bowl cream butter, white and brown sugars until creamy.</span><br />
<span style="font-family: "verdana" , sans-serif;">Add egg and vanilla and mix until combined.</span><br />
<span style="font-family: "verdana" , sans-serif;">With mixer on low speed, gradually add flour mixture and mix until combined.</span><br />
<span style="font-family: "verdana" , sans-serif;">Mix in on low speed nuts, chips and cranberries until just combined.</span><br />
<span style="font-family: "verdana" , sans-serif;">Scoop dough using tablespoon cookie scoop or two teaspoons and drop 2 inches apart on an ungreased baking sheet. </span><br />
<span style="font-family: "verdana" , sans-serif;">Bake for 8-10 minutes or until lightly browned.</span><br />
<span style="font-family: "verdana" , sans-serif;">Cool on wire racks.</span><br />
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/20840311732" title="walnut cranberry white chocolate chip cookies"><img alt="walnut cranberry white chocolate chip cookies" height="484" src="https://c5.staticflickr.com/6/5826/20840311732_3041bac32d_z.jpg" width="640" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/gp/28372328@N00/55rT90" title="IMG_5751a"><img alt="IMG_5751a" height="522" src="https://c5.staticflickr.com/6/5762/20661832100_3f42fc6c1a_z.jpg" width="640" /></a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-55920390433247826202016-01-30T21:58:00.002-07:002016-05-07T10:25:33.519-07:00Buttermilk Chocolate Cake and My Sister's Cocoa Frosting<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/24425435890/in/dateposted/" title="IMG_8320a"><img alt="IMG_8320a" height="800" src="https://farm2.staticflickr.com/1667/24425435890_9bfe9001d3_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/24603186352/in/dateposted/" title="IMG_8309a"><img alt="IMG_8309a" height="630" src="https://farm2.staticflickr.com/1537/24603186352_23b0992d39_c.jpg" width="800" /></a><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/24720968395/in/dateposted/" title="IMG_8293a"><img alt="IMG_8293a" height="623" src="https://farm2.staticflickr.com/1520/24720968395_fd47143bc4_c.jpg" width="800" /></a><br />
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<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">I am so
grateful for chocolate cake. Sometimes I
crave chocolate cake with a rich chocolate frosting. There was a time when I thought box chocolate
cake was the best cake (my grandmother’s specialty was Duncan Hines chocolate
cake baked in a sheet pan and frosted with white frosting made with Crisco and
then covered liberally with festive rainbow sprinkles). I have vastly improved my grandmother’s cake
that I loved as a child. Today, I have
the benefit of a wide range of available products plus instant access to videos
and thousands of recipes to compare that helps me inject the same love and care
into my cakes like my grandmother. One
of my favorite recipes is my <a href="http://wmpesblog.blogspot.com/2012/07/my-moms-moist-chocolate-cake.html" target="_blank">Mom’s Chocolate Cake</a> recipe, a delicious moist, fudgy
and chocolaty recipe. This buttermilk
cake has its own character - a slight
tang and tenderness from the buttermilk with full chocolate flavor especially
if you use your best quality cocoa powder.
I use Ghiradelli, or Droste. I
have used Hershey’s and it a good chocolate cake, but the extra fine cocoa
makes the chocolate flavor stand out. A single layer easy cake to make is this <a href="http://wmpesblog.blogspot.com/2014/01/moist-chocolate-fudge-cake.html" target="_blank">Chocolate Fudge Cake</a>.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">My sister’s
chocolate frosting is so simple yet so delicious. The best quality cocoa powder is a real
standout here. When she makes this
recipe she uses 2-3 cups of powdered sugar and 6 tablespoons of milk. I use the 5 cups for a stiffer and sweeter
frosting.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<b style="font-family: gisha, sans-serif;">Buttermilk
Chocolate Cake</b></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">1 ¾ cups all-purpose
flour, plus more for pans</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">2 cups sugar</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">¾ cups best quality cocoa powder</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">2 teaspoons baking soda</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">1 teaspoon baking powder</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">¾ teaspoon salt</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">1 cup buttermilk, shaken</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">½ cup vegetable oil</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">2 large eggs, at room temperature</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">1 teaspoon pure vanilla extract</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">1 cup freshly brewed hot coffee</span><span style="font-family: "gisha" , sans-serif;"><o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif; font-size: 12pt;">Preheat </span><span style="background: white; font-family: "gisha" , sans-serif;">oven to 350</span><span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">º<span style="background: white;">F.</span></span><span style="font-family: "ms shell dlg 2" , "sans-serif"; font-size: 8.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Butter
two 8-inch inch round cake pans or 1 9 x13-inch pan.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Line with
parchment paper, then butter and flour the pans.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Whisk together the flour, sugar, cocoa, baking soda, baking
powder, and salt in the bowl of an electric mixer. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">In
another bowl, combine the buttermilk, oil, eggs, and vanilla.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Using the
paddle attachment, with the mixer on low speed, slowly add the wet ingredients
to the dry. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">With
mixer still on low, add the coffee and stir just to combine, scraping the
bottom of the bowl with a rubber spatula. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Pour the
batter into the prepared pans and bake for 35 to 40 minutes, until a cake
tester comes out clean.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Cool in
the pans for 30 minutes, then turn them out onto a cooling rack and cool
completely.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;"><b>My Sister’s Cocoa Frosting</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">½ cup plus two tablespoons of softened butter <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">5 cups powdered sugar – my sister uses 2-3 cups<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">8 tablespoons of milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">3/4 cup plus 3 tablespoons unsweetened, best quality, cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">1 ¼ teaspoons vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">Beat butter until smooth and creamy.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">Gradually add powdered sugar, milk, and vanilla.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">Add cocoa powder and mix until smooth and creamy<o:p></o:p></span></div>
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">
</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "ebrima"; font-size: 12.0pt;">Add additional milk or powdered sugar as needed to reach the desired
spreadable consistency.<o:p></o:p></span></div>
<span style="background-color: white; font-family: "gisha" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "gisha" , sans-serif;">Place 1 layer, flat side up, on a flat plate or cake
pedestal. With a knife or offset spatula, spread the top with frosting.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 1.0pt;">
<span style="background: white; font-family: "gisha" , sans-serif;">Place the
second layer on top, rounded side up, and spread the frosting evenly on the top
and sides of the cake.</span><br />
<span style="background: white; font-family: "gisha" , sans-serif;">Or frost the top of the 9 x 13-inch cake in pan or removed from pan, as desired.</span></div>
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/24694756966/in/dateposted/" title="IMG_8289a"><img alt="IMG_8289a" height="530" src="https://farm2.staticflickr.com/1718/24694756966_a5f3a018cf_c.jpg" width="800" /></a>
<br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2666225547770299243.post-5484166672007573302015-07-01T12:47:00.000-07:002015-11-23T12:50:30.530-07:00Mixed Starter Bread<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/18047767214" title="mixed starter bread"><img alt="mixed starter bread" height="534" src="https://farm1.staticflickr.com/437/18047767214_0cc44cecdc_c.jpg" width="800" /></a>
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/18047764494" title="IMG_4721a"><img alt="IMG_4721a" height="534" src="https://farm1.staticflickr.com/332/18047764494_f0062b6c16_c.jpg" width="800" /></a>
<br />
<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Gisha, sans-serif;"><span style="font-size: 12pt;">I have always wanted to understand the mysteries of making bread. As a small child I watched my mother mix and knead bread by hand in our kitchen in southern California. She stood at the counter to the left of the stove and kneaded the dough with a passion. Times were tough and homemade bread was more economical than store bought bread. This was during the times when store bought manufactured products symbolized ease, </span>convenience<span style="font-size: 12pt;">, stability and success. I loved the smell of the yeasty dough, the magical round of dough in a bowl rising under a towel on the stove, and the wonderful smell of baking bread that filled the house. This bread was precious even though it came about during a time of hardship it bound my family together around our small table with the cozy warmth that homemade bread brings to a home.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Gisha, sans-serif;"><span style="font-size: 12pt;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Gisha, sans-serif;"><span style="font-size: 12pt;">I have yet to master bread making but year by year I increase my skills as I continue to make and try new recipes. I have always wanted to use a starter so this was my first attempt. My son was inspired to make bread while I made this bread and he made <a href="http://wmpesblog.blogspot.com/2013/05/no-knead-bread.html" target="_blank">No Knead Bread</a> and we had a taste test between the two (the round loaf in the bottom photo). The Mixed Starter bread had a deeper, richer flavor than the no knead bread which I contribute to the longer process of flour and yeast </span>development<span style="font-size: 12pt;"> .</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Two Day Mixed Starter Bread <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">DAY ONE<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Old-dough Starter - </span></b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">8 hour rise<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ ounce
of risen dough from white bread or pizza (I saved a piece of my pizza dough)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ cup
warm water (105ºF to 115ºF)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2/3 cup
unbleached all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Second Starter - </span></b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4 hour rise<b> - </b>up to<b> </b>an 8 hour chill<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">All of
the old-dough starter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ cup
warm water (105ºF to 115ºF)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¾ cup
unbleached all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">DAY TWO<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Final Dough – </span></b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ½ hours rise<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ¼ cups
cool water (78ºF)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3/4 teaspoon
active dry yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Second
starter, cut into pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3 1/3
cups unbleached all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
tablespoon kosher salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Shape Dough, Final Rise – </span></b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ½ hours<b>, Bake – </b>20 minutes<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Old-dough Starter<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cut the
old dough into pieces and add them to stand mixer bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
warm water, and let sit for about 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">With
the paddle, gradually add the flour for 2 to 3 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
it back into the bowl, cover with plastic wrap, and let it rise in a warm place
for about 8 hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The
dough will be soft, springy, bubbly and sticky.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Second Starter<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Scrape
old dough starter onto cutting board and cut into 4 pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
pieces in stand mixer mixing bowl and add warm water.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Let
dough soften for about 5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Mix in
flour with paddle attachment and mix on low for 2-3 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">This
dough will be soft.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Transfer
dough to large bowl, cover with plastic wrap and let rise in a warm place for 4
hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The
dough will double and the gluten will be long and lacy when stretched and smell
sweet and yeasty.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Chill
dough for a minimum of 1 hour but no more than 8 hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Final Dough<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In the
bowl of a stand mixer, add the water, the yeast, and the second starter pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Let sit
for 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add all
of the flour and mix at low speed with the paddle until dough is cohesive and
flour is incorporated. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Let
dough rest for 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Sprinkle
the salt over the dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Knead on
medium to medium high for about 8 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Dough
will be soft and moist.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">If the
dough rises up the hook push back down into bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
the dough into an oiled bowl and cover with plastic wrap.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Let it
rise for 90 minutes in a warm spot (80ºF to 85ºF).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The
dough will have bubbles visible under the surface.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Gently
stretch and fold the dough over itself from all four "sides," and let
it rise, covered, for another 45 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Baguette Shape<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Portion
off dough into 10 ounce pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Shape
into rough rectangles without smashing the dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Working
rapidly, turn the dough upside down on a lightly floured kneading surface and
pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly
floured palms of your hands. Deflate any gas bubbles in the dough by pinching
them.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Fold
the dough in half lengthwise by bringing the far edge down over the near edge.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Being
sure that the working surface is always lightly floured so the dough will not
stick and tear, which would break the lightly coagulated gluten cloak that is
being formed, seal the edges of the dough together, your hands extended, thumbs
out at right angles and touching.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Roll
the dough a quarter turn forward so the seal is on top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Flatten
the dough again into an oval with the palms of your hands.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Press a
trench along the central length of the oval with the side of one hand.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Fold in
half again lengthwise.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">This
time seal the edges together with the heel of one hand, and roll the dough a
quarter of a turn toward you so the seal is on the bottom.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Now, by
rolling the dough back and forth with the palms of your hands, you will
lengthen it into a sausage shape. Start in the middle, placing your right palm
on the dough, and your left palm on top of your right hand.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Roll
the dough forward and backward rapidly, gradually sliding your hands towards
the two ends as the dough lengthens.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Deflate
any gas blisters on the surface by pinching them. Repeat the rolling movement
rapidly several times until the dough is 16 inches long, or whatever length
will fit on your baking sheet. During the extension rolls, keep circumference
of dough as even as possible and try to start each roll with the sealed side of
the dough down, twisting the rope of dough to straighten the line of seal as
necessary. If seal disappears, as it sometimes does with all-purpose flour, do
not worry.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
the shaped piece of dough, sealed side up, at one end of the flour rubbed tea
towel, leaving a free end of canvas 3 to 4 inches wide.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The top
will crust slightly as the dough rises; it is turned over for baking so the
soft, smooth underside will be uppermost.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Pinch a
ridge 2 1/2 to 3 inches high in the tea towel to make a trough, and a place for
the next piece. Cover dough with plastic while you are forming the rest of the
loaves.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">After
all the pieces of dough are in place, brace the two sides of the tea towel with
long rolling pins, baking sheets or books, if the dough seems very soft and
wants to spread out. Cover the dough loosely with flour rubbed tea towel, and a
sheet of plastic. Proceed immediately to the final rising, next step.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place a
pizza stone in your oven, and preheat it to 450ºF. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place a
cast iron pan on bottom rack and fill with 1 cup of water. 2 minutes before
loaves go in.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Flip
loaves onto a rice flour or corn meal coated peel or cookie sheet without
sides. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Slash
the baguettes with a razor or very sharp knife.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Make 3
diagonal slashes the length of the bread.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Slide
loaves onto baking stone quickly to maintain the ovens temperature and steam.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
for 20 minutes until golden brown and interior temperature reads <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cool
completely on a wire rack.</span></div>
<br />
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/18047771684" title="bread bake off"><img alt="bread bake off" height="534" src="https://farm1.staticflickr.com/505/18047771684_9f65a89059_c.jpg" width="800" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-50954851458923948202015-06-30T17:34:00.000-07:002017-02-08T13:30:13.570-07:00Almond Coffee Cake Ring<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/18482603108/in/photolist-uafaYQ-tuPtpq-upvXgN-uafAzd-uafzrb-uafDnC-uaoLc4-urqFGf-uafbiY-uafCqN-uafXem-us3EV2-upw4iY-upvzKw-uaoP9M-tuPAoL-uaoKMr-uafAbC-uafDCh-urqJ99-tuZQLH-tuPxKj-urQZfX-uag37C-upw4NL-tuPDFC-urqNiw-uafHdJ-tuZWzr-us3NYr-urqPC5-upw6Pu-urR6KF-tuZW58-urqMvE-uaoTBp-uag4NJ-upw9tN-uafKmG-tv11F2-uafKNU-us3hmV-tYu7h6-t2t2n7-tFTSxS-se5RqL-rWaRJp-sfs6Ez-rXVLf7-sfmao9/" title="almond coffee cake ring"><img alt="almond coffee cake ring" height="617" src="https://farm1.staticflickr.com/315/18482603108_189de7bb34_c.jpg" width="800" /></a>
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/28372328@N00/18665709782/in/datetaken/" title="almond coffee cake ring"><img alt="almond coffee cake ring" height="534" src="https://farm1.staticflickr.com/490/18665709782_e1c693807b_c.jpg" width="800" /></a>
<br />
<span style="font-family: "gisha" , sans-serif; font-size: 16px;"><br /></span><span style="font-family: "gisha" , sans-serif; font-size: 16px;">Entenmann's was a staple during my teenage years. My father worked shift work and he liked coffee cake on his break at work - somehow the coffee cake made the long night hours more bearable, more civilized, when most people were snug in their beds, the coffee break with coffee and cake made it more bearable. My father has never verbalized this sentiment but he did have habits that indicated comfort - the mental and physical comfort that food can bring. He is not of the school of meditation or mantras, he is connected to the deep root of his childhood and the comforts food brought. Before a long stretch of a night shift work like he would make his homemade chicken soup and pack his lunch box with his Entemann's coffee cake, often this style almond cake or the </span><a href="http://wmpesblog.blogspot.com/2012/08/crumb-cake.html" style="font-family: gisha, sans-serif; font-size: 16px;" target="_blank">New York style crumb cake</a><span style="font-family: "gisha" , sans-serif; font-size: 16px;">.</span><br />
<span style="font-family: "gisha" , sans-serif; font-size: 16px;"><br /></span>
<span style="font-family: "gisha" , sans-serif; font-size: 16px;">This is a delicious cake especially if you enjoy the intense creamy flavor of almonds.</span><br />
<span style="font-family: "gisha" , sans-serif; font-size: 16px;"><br /></span>
<b><span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Almond Ring Coffee Cake</span></b><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Makes 2
rings, each serving 8-10 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "gisha" , sans-serif; font-size: 12pt;">Filling</span></b><b><span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1 tube
almond paste (7 ounces)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">6 tablespoons
confectioners’ sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">4
ounces cream cheese, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Dough<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1 </span><span style="font-family: gisha, sans-serif; font-size: 16px;">1/3</span><span style="font-family: gisha, sans-serif; font-size: 12pt;"> cups warm milk
(110ºF)</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1/3 cup
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1 stick
(½ cup) butter, melted and cooled<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">3 egg
yolks (reserve whites for topping)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">2 teaspoons
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">4½ cups
flour, plus extra for work surface<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1
package rapid-rise or instant yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">2 teaspoons
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Topping<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">3 large
egg whites<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">½ cup
sliced almonds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1½ cups
confectioners’ sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">2
ounces cream cheese, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">2 tablespoons
milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">1 teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Filling<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">In a
stand mixer with paddle attachment, mix almond paste, confectioners’ sugar, and
cream cheese until smooth. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Cover
with plastic wrap and refrigerate until ready to use.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">This can
be done the day before but not necessary.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Dough<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Adjust
oven rack to upper-middle and lower-middle positions and heat oven to 200ºF,
turn off oven when it reaches temperature.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Or set
your oven to bread proofing if your oven is equipped with that feature.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Grease
a large bowl with flavorless oil. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Line
two baking sheets with Silpats or parchment paper.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Mix
milk, sugar, melted butter, yolks, and vanilla in medium bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Mix
flour, yeast, and salt in bowl of standing mixer fitted with dough hook.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Turn
mixer to low and slowly add milk mixture. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">After
dough comes together, increase speed to medium and mix until shiny and smooth,
4 to 6 minutes - dough will be sticky.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Turn
dough onto heavily floured work surface, shape into ball, and transfer to
greased bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Cover
bowl with plastic wrap and place in turned-off oven until dough is almost
doubled, about 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Divide
dough into 2 equal pieces on lightly floured work surface. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Working
with one piece at a time, roll dough into 18-by-9-inch rectangle with long side
facing you.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Spread
with half of filling and roll up dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Brush
top edge with water, then press to seal and transfer, seam side down, to
parchment lined baking sheet and shape into a ring or circle.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">With a
sharp knife, make cuts around outside of dough, about 1½ inches apart, leaving
about an inch of intact dough at the top of your cut (inner ring). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">The
dough remains attached by the inner ring.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Turn
each piece of dough so that the filling is showing face up on the baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">You are
twisting an attached cinnamon roll to face up on the baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Repeat
with remaining dough and filling<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Cover
with plastic wrap coated with oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Return
to oven until rings have puffed slightly, 30 to 40 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Remove
from oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Preheat
oven to 375ºF.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Topping<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Whisk
reserved egg whites in a small bowl<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Brush
rings with egg whites and sprinkle with almonds.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Bake
until deep brown, about 25 minutes, rotating pans halfway through baking. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Icing<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 12.0pt;">Whisk
confectioners’ sugar, cream cheese, milk, and vanilla in small bowl until
smooth. Drizzle icing over baked coffee
cakes and serve warm. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "gisha" , "sans-serif"; font-size: 9.0pt;">Adapted from Cook’s Country<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-65027233052137243972015-06-02T12:18:00.000-07:002015-06-02T12:18:33.745-07:00Coconut Cream Pie<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/18360878855" title="coconut cream pie by wmpe2000, on Flickr"><img alt="coconut cream pie" height="534" src="https://c1.staticflickr.com/1/259/18360878855_8321f8de36_c.jpg" width="800" /></a>
<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/18360886965" title="IMG_4278a by wmpe2000, on Flickr"><img alt="IMG_4278a" height="519" src="https://c1.staticflickr.com/1/427/18360886965_51e267c3e2_c.jpg" width="800" /></a>
<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/18174713979" title="tea with coconut cream pie by wmpe2000, on Flickr"><img alt="tea with coconut cream pie" height="534" src="https://c1.staticflickr.com/9/8813/18174713979_9f547eacb1_c.jpg" width="800" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">I have
a coconut lover in the house. Her
passion for coconut may have started when we pried open a coconut on a trip to
Hawaii or more likely influenced by all the paleo recipes and advice from the nutrition and exercise
gurus on the internet expounding the benefit of the coconut. A birthday request for a coconut cream pie
was placed. This was a delicious pie –
rich and creamy and delicious. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Coconut Cream Pie</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ cup
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ cup
cornstarch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1½ cups
unsweetened coconut milk (from a 13.75ounce can)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1¼ cups whole milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4 large
egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¾ teaspoon
pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¾-1 cup
shredded sweetened coconut, to your preference<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Crust
one recipe of pâte brisée<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Pâte Brisée<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Makes
Single Crust<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1¼ cups flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">8
tablespoons of ice cold butter cut into 1 inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ cup
ice water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In the
bowl of a food processor, pulse flour, sugar and salt for 10 seconds.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Open
lid and spread butter cubes over flour return lid and pulse for around 10
seconds until mixture looks like crumbs with some larger pieces of butter.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add
water through the feed tube until dough comes together when you gather up in
your hand a squeeze. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">This
should take no more than 30 seconds (over processed dough equals a tough
crust).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">If too
crumbly and it won't hold together, add 1 tablespoon of water at a time.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Flatten
into a disk on a piece of plastic wrap and refrigerate for 1 hour or overnight
or I pop mine into the freezer for 20-30 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
the dough from the refrigerator. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Roll
dough on a lightly floured surface into a disk about 9 inches in diameter and
1/4 inch in thickness. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
dough pie dish gently pushing dough into edges not stretching. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Trim
edges and refrigerate for 30 minutes or 15 minutes in the freezer.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Blind
bake using foil or parchment to line the crust and fill with pie weights or
dried beans.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake the crust at 375</span><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt;">º</span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">F for 25 minutes.</span><span style="font-family: "MS Shell Dlg 2"; font-size: 8.5pt; mso-bidi-font-family: "MS Shell Dlg 2";"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
the foil with the weights and bake the crust until the bottom is golden and dry
about 10 more minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
from oven and let cool<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Coconut Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Combine
granulated sugar, cornstarch, and salt in a medium saucepan. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Whisk
in coconut milk and whole milk. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cook
over medium high heat, stirring constantly, until bubbling and thick, about 7
minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Whisk
egg yolks in a medium bowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add
milk mixture to yolks in a slow, steady stream, whisking until completely
incorporated. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Return
to saucepan</span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">
and </span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">bring
to a boil over medium heat, stirring constantly, 1 to 2 minutes, until
thickened.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Strain
custard through a fine sieve into a bowl, and stir in vanilla and shredded
coconut. Pour into piecrust, and smooth top. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Wrap
tightly in plastic, and refrigerate until filling is completely set, about 4 hours,
and up to 2 days.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Toasted Coconut<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Preheat oven to 350</span><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt;">ºF.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Spread coconut
amount of your choice evenly on a rimmed baking sheet. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
until golden, 10 to 12 minutes, tossing occasionally. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Slow Whipped Smooth Whipped Cream<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 cup
heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3-5
tablespoons granulated sugar (add more or less sugar to your preference)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¾
teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Chill
your bowl and whisk of your stand mixer, in the freezer or refrigerator 15
minutes prior to mixing.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
cream to a mixer with the whisk attachment and set to a low speed*.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
sugar and vanilla to the mixture slowly.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Whisk
for around 10 to 15 minutes, until the mixture begins to ripple.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Turn
the mixer off and finish whisking by hand, until the mixture starts to stiffen
and sticks to the whisk.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Be
careful not to whisk too hard or the frosting will become clumpy.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">*This
method of mixing your whip cream produces a thick, smooth and stable whipped
cream that will not breakdown and become runny.
The low speed forms small air bubbles that create a stable structure in
the cream. Whipping cream fast creates
large unstable air bubbles that collapse and run. </span></div>
<br />
<a href="https://www.flickr.com/photos/28372328@N00/17738302354" title="coconut cream pie by wmpe2000, on Flickr"><img alt="coconut cream pie" height="547" src="https://c1.staticflickr.com/9/8893/17738302354_86c8e98bda_c.jpg" width="800" /></a>
<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/18173128970" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="683" src="https://c1.staticflickr.com/9/8848/18173128970_7445a93d9c_c.jpg" width="800" /></a>
<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/17770807914" title="We Tried a Coconut by wmpe2000, on Flickr"><img alt="We Tried a Coconut" height="530" src="https://c4.staticflickr.com/8/7759/17770807914_6fa09bda72_c.jpg" width="800" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-28458107082625116482015-05-19T16:09:00.000-07:002016-11-12T09:58:04.216-07:00Sweet Grammy - Blonde Brownie Recipe<br />
<a href="https://www.flickr.com/photos/28372328@N00/2585314441" title="the world is moving and she is right there with it by wmpe2000, on Flickr"><img alt="the world is moving and she is right there with it" height="619" src="https://c2.staticflickr.com/4/3075/2585314441_b214b1d596_z.jpg" width="640" /></a><br />
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<a href="https://www.flickr.com/photos/28372328@N00/8151571733" title="my grammy by wmpe2000, on Flickr"><img alt="my grammy" height="495" src="https://c2.staticflickr.com/8/7122/8151571733_59a2d90e61_z.jpg" width="640" /></a><br />
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<a href="https://www.flickr.com/photos/28372328@N00/541408551" title="Grammy's Blonde Brownies by wmpe2000, on Flickr"><img alt="Grammy's Blonde Brownies" height="480" src="https://c2.staticflickr.com/2/1216/541408551_50e27cc175_z.jpg" width="640" /></a><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">My Grammy</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 16px;">Genevieve Charlotte </span><span style="font-size: 16px;"> </span><span style="font-size: 16px;">1918 – 2012</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">A generation is swept away with the fallen leaves on a chill breeze<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">No longer there to pass the time to<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Share their wisdom, their view of a world that now travels at hyper-speed,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Sit with confusion and pain<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Melancholy and fatigue,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Mondays are for washing and hanging clothes on the line<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Tuesdays are for hair and shopping<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Wednesdays are for lunch with the ladies at the diner<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Saturday is for mowing<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Sunday is for baking and family,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Famous for banana bread and blonde brownies,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Lover of ice cream,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Bestow smiles on the young<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Hold a daughter's hand ever so tightly,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Hang on to this place, this time,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Hold sway at the kitchen table with coffee and english muffins,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Fret over a husbands misgivings and whereabouts<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">"Hon, what are you doing now!"<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">“Oh, hon!” with a small foot stamp and clenched hands,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Tackle the lawn with a fierce gusto<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Take down screens and put up storm windows<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Take down storm windows and put up screens<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Close the windows when it rains,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Struck by lightning as a girl<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Hard times and displacement,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Plant spring flowers with a great granddaughter<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Lover of flowers and houseplants<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Johnny jump-ups reseed every year, planted by her son when he was 5,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Look with delight at a babies and toddlers<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Laugh with innocence at silly jokes<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Ready for a hand of Old Maid<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Busy grandchildren with coloring books and crayons,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Worrying,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Summer blueberry muffins<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Store more "junk" in the attic,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Married for 74 years,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Poppy walked from New York to Connecticut to court Grammy,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Bent back and bent fingers,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Express frustration at your own elderly mother<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Tipsy with a secret glass of wine<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Wearing Emeraude perfume<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Long hallway past the <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Dark and quiet bedroom where Poppy slept into the afternoon due to his late hours playing cards or going to the casino,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Listening, always listening, listening for what is next, listening to stories of loved ones, listening to the radio, listening to know where loveds are and what they are doing,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Drinking black coffee, always<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Until her final years when she switched to green tea,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Telling her troubles to the weeping cherry tree,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Bearing her arthiritis pain with nobility<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Being ready to go when the "good lord is ready to take me"<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Frustration exhalation of whfff,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Washing the dishes, drying the dishes,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Serving,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Making sure everyone is set,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">A cookie for each hand<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Reading mystery stories<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Loving cardinals<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Feeding the birds, squirrels and chipmunks,<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 12pt;">I began this post</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">2 years ago and couldn’t find the right words, so I thought, but after re-reading, I thought it was like a poem.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">My grandmother was a kind hearted special lady.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">She lived a full life surrounded by her family – she was the glue that kept us together.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">She baked blonde brownies, often and it seemed like she always had a batch ready in her rectangle Tupperware container on her dining room table.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">I am certain she liked to make blonde brownies because they are so easy to make.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">She sometimes liked to add coconut flakes and orange peel granules.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Grammy’s Blonde Brownies</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;"><b>Blonde Brownies</b><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">2 cups sifted all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">¼ teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">2/3 cup butter or margarine <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">2 tablespoons hot water, if using margarine<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">2 cups light brown sugar <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">2 eggs <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">2 teaspoons vanilla <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">12 ounces chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">1 cup chopped nuts, if desired<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 12.0pt;">Preheat oven to 350</span><span style="font-size: 13.0pt;"> °F.</span><span style="font-size: 12.0pt;"> <o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Melt butter or margarine.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">In medium bowl, combine flour, baking soda, baking powder and salt; set aside. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">In large bowl, combine melted butter and brown sugar.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">If using margarine add the hot water. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Blend in eggs and vanilla. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Add flour mixture gradually, mixing well. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Spread in 13"x 9” greased or parchment lined baking pan.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Sprinkle with chocolate chips and nuts, if using.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12.0pt;">Bake for 30 minutes. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Cool in pan and cut into squares.</span><span style="font-family: gisha, sans-serif;"><o:p></o:p></span></span></div>
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<a href="https://www.flickr.com/photos/28372328@N00/5832472419" title="at work by wmpe2000, on Flickr"><img alt="at work" height="640" src="https://c2.staticflickr.com/4/3412/5832472419_7baa089619_z.jpg" width="488" /></a></div>
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<a href="https://www.flickr.com/photos/28372328@N00/2563460982" title="Flowerbed by wmpe2000, on Flickr"><img alt="Flowerbed" height="623" src="https://c2.staticflickr.com/4/3278/2563460982_9a2a6ea5ca_z.jpg" width="640" /></a><br />
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<a href="https://www.flickr.com/photos/28372328@N00/17873044125" title="Christmas 1979 - Gram at her stove by wmpe2000, on Flickr"><img alt="Christmas 1979 - Gram at her stove" height="471" src="https://c1.staticflickr.com/9/8868/17873044125_cf60939788_z.jpg" width="640" /></a><br />
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<a href="https://www.flickr.com/photos/28372328@N00/17683574550" title="grammy at the stove by wmpe2000, on Flickr"><img alt="grammy at the stove" height="438" src="https://c4.staticflickr.com/8/7720/17683574550_b741247d93_z.jpg" width="640" /></a><br />
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<a href="https://www.flickr.com/photos/28372328@N00/17686779309" title="Every evening, Gram read the paper with her ever present cup of black coffee by wmpe2000, on Flickr"><img alt="Every evening, Gram read the paper with her ever present cup of black coffee" height="497" src="https://c1.staticflickr.com/9/8781/17686779309_fbfa427eec_z.jpg" width="640" /></a><br />
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<a href="https://www.flickr.com/photos/28372328@N00/17684848189" title="Grammy and Poppy taking a trip by wmpe2000, on Flickr"><img alt="Grammy and Poppy taking a trip" height="640" src="https://c1.staticflickr.com/9/8849/17684848189_12852632bf_z.jpg" width="452" /></a><br />
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<table align="center" 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://www.flickr.com/photos/28372328@N00/1481175009" style="margin-left: auto; margin-right: auto;" title="Grammy's Blonde Brownies by wmpe2000, on Flickr"><img alt="Grammy's Blonde Brownies" height="480" src="https://c2.staticflickr.com/2/1336/1481175009_f1830083ae_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The last batch of brownies I received from Grandmother.</td></tr>
</tbody></table>
<a href="https://www.flickr.com/photos/28372328@N00/8392999198" title="my last conversation with my grammy by wmpe2000, on Flickr"><img alt="my last conversation with my grammy" height="455" src="https://c1.staticflickr.com/9/8217/8392999198_06b3af4f13_z.jpg" width="640" /></a><br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2666225547770299243.post-81604882092748056032015-02-27T11:25:00.000-07:002015-03-29T10:43:37.223-07:00Flavorful Apple Cake<a href="https://www.flickr.com/photos/28372328@N00/16478031329" title="flavorful apple cake by wmpe2000, on Flickr"><img alt="flavorful apple cake" height="534" src="https://farm9.staticflickr.com/8640/16478031329_b08970606a_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/16478030909" title="apple cake by wmpe2000, on Flickr"><img alt="apple cake" height="655" src="https://farm9.staticflickr.com/8566/16478030909_3bbb5f67a3_c.jpg" width="800" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Gisha, sans-serif; font-size: 12pt;">This
cake is an extraordinary apple cake – upon first bite, your palate shouts ‘apples’ then the flavor mellows to a deep apple and cinnamon spiciness.
If you make this apple cake, your family or friends will wonder how you
infused the deep apple flavor in this cake.
They may say it tastes like apple pie but wonder at the tender cake
crumb and the lack of apple chunks. They
may wonder if you used artificial flavorings but dismiss the notion after a
second bite as the flavor is so real - it is like biting into an apple. They may
wonder if a Calvados or apple brandy was used but then notice the lack of a liquor zing. This cake will keep people
guessing. This is not your ordinary applesauce spice cake where applesauce adds moisture and can even replace the fat but not much flavor. The main event in this cake is the apples with a tender and just moist enough crumb.</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The
secret is cooking the apples in a low temperature oven until soft enough to
puree then return the pureed apples to the oven to evaporate even more liquid and intensify
the apple flavor. Use a tart, flavorful
apple but the best apples to use are the ones that have been long forgotten in
the back of your vegetable crisper and are too soft to eat out of hand and may
even have a slight ferment smell. </span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span>
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">I frosted my cake with a thin layer of smooth
whipped cream frosting (recipe below) or a simple sifting of 1 tablespoon of confectioner’s
sugar is another option. I halved the
recipe featured in the photos, and made a single 9-inch round cake. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Flavorful Apple Cake<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
9-inch round cakes or 1 9-inch Bundt pan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2 cups
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/2
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/4
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ¾ sticks of butter
or 14 tablespoons, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ½ cups
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼
teaspoon ground allspice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ teaspoon
fresh grated nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4 large
eggs, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ½ cups
apple puree (recipe below-prepare ahead of time)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Preheat
your oven to 350 F.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Butter
and flour pan(s) and set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In a
medium bowl, whisk together flour, baking powder, baking soda, cinnamon,
all-spice, nutmeg and salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In the
bowl of an electric mixer fitted with the paddle attachment, cream butter and
sugar on medium speed. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add
eggs, one at a time, making sure each one is fully incorporated before adding
the next.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
apple puree and beat until fully incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Gradually
add flour mixture and mix on the lowest speed. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Transfer
batter into prepared pan (s) and smooth.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake for
50 minutes, until a cake tester inserted in the center of the cake comes out
clean.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cool in
the pan for 15 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Turn
out onto a rack to cool completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Apple Puree<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4-5
pounds tart apples<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Preheat
oven to 350 degrees Fahrenheit.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Peel,
core and cut apples into large pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
on a 13 by 9 inch glass baking dish. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
for 1 hour or until soft. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Stir
halfway through add up to a ¼ cup of water if the apples are drying out. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Drop
temperature 300 degrees Fahrenheit.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Puree
baked apples in a blender; Cuisinart (or use an immersion blender) and puree
until smooth. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Return
the apple puree back into the glass baking dish and spread evenly.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake,
stirring and smoothing two or three times during the baking cycle to prevent a
crust from forming on top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
for 50-60 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">If
there is too much moisture remove the foil halfway through, just make sure it
doesn’t dry out completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">You are
making a dry applesauce that is thick and soft. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">If it
is too dry add 1 to 2 tablespoons of water at the puree stage. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background-color: white; font-family: "Gisha","sans-serif";"><span style="color: #666666; font-size: x-small;">Recipe
adapted from Café Fernando</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Smooth Whipped Cream Frosting<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 cup
heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3-5 tablespoons
granulated sugar (add more or less sugar to your preference)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¾ teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Chill your
bowl and whisk of your stand mixer, in the freezer or refrigerator 15 minutes
prior to mixing.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
cream to a mixer with the whisk attachment and set to a low speed*.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
sugar and vanilla to the mixture slowly.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Whisk
for around 10 to 15 minutes, until the mixture begins to ripple. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Turn
the mixer off and finish whisking by hand, until the mixture starts to stiffen
and sticks to the whisk.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Be
careful not to whisk too hard or the frosting will become clumpy.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">*This
method of mixing your whip cream produces a thick, smooth and stable whipped cream
that will not breakdown and become runny.
The low speed forms small air bubbles that create a stable structure in
the cream. Whipping cream fast creates
large unstable air bubbles that collapse and run. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<a href="https://www.flickr.com/photos/28372328@N00/16662785981" title="flavorful apple cake by wmpe2000, on Flickr"><img alt="flavorful apple cake" height="534" src="https://farm9.staticflickr.com/8627/16662785981_60911bf783_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/16476768270" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="534" src="https://farm9.staticflickr.com/8609/16476768270_c30bce3555_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/16456869417" title="tender cake crumb by wmpe2000, on Flickr"><img alt="tender cake crumb" height="534" src="https://farm9.staticflickr.com/8649/16456869417_4fc9d58fb8_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/16664179195" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="623" src="https://farm9.staticflickr.com/8563/16664179195_9e91accb6b_c.jpg" width="800" /></a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-32870451564621457782014-12-31T17:16:00.000-07:002015-01-01T17:53:48.164-07:00Pumpkin Shortbread Cookies<a href="https://www.flickr.com/photos/28372328@N00/15970430140" title="IMG_1540a by wmpe2000, on Flickr"><img alt="IMG_1540a" height="480" src="https://farm8.staticflickr.com/7533/15970430140_4bb1f93269_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/15970300478" title="pumpkin shortbread cookies with penuche icing by wmpe2000, on Flickr"><img alt="pumpkin shortbread cookies with penuche icing" height="644" src="https://farm8.staticflickr.com/7518/15970300478_873cb6ea26_c.jpg" width="800" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">I love baking with pumpkin puree especially during the Fall and Winter season. <a href="http://wmpesblog.blogspot.com/2012/09/pumpkin-spice-cookies-with-penuche-icing.html" target="_blank"> Pumpkin Spice Drops </a>are one my favorite
cookies but I was in ready for a crunchy cookie packed with the spicy pumpkin
cookie flavors. These shortbread cookies
do the trick with their spicy snap. They are especially delicious topped with
Penuche Icing.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Pumpkin Shortbread Cookies<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Makes
about 2 dozen<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ cup butter,
113g<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">⅓</span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> cup powdered sugar,
34g<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1</span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">⅛</span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> cup flour, 135g<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">⅛</span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ cup
decadent pumpkin butter, 135g (<b><i>see recipe below</i></b>)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ teaspoon
vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 teaspoon
ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ teaspoon
ground ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">⅛</span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> teaspoon ground
cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">⅛</span><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> teaspoon ground
nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Preheat
oven to 350 degrees Fahrenheit.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Mix the
pumpkin butter and powdered sugar.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add
cool brown butter and vanilla and mix to fully incorporated. </span><br />
<span style="font-family: Gisha, sans-serif; font-size: 12pt;">Whisk together flour, salt and spices in a small bowl.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add dry
ingredients to the wet and mix well.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Roll into log and wrap in plastic wrap, parchment, or waxed paper.</span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Freeze for
10-15 minutes or refrigerate until ready to bake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Roll dough out to 1/4 to 1/2 inch thick between parchment.</span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Use a cutter of your choice to cut out cookies. </span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Roll scraps and repeat process.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
cookies on baking sheet and bake at 350 degrees for 10-15 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
cookies and let cool on rack.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Glaze
cookies, if desired.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Gisha, sans-serif; font-size: 10pt;">Recipe
Adapted from ibakesheshoots.com </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<a href="https://www.flickr.com/photos/28372328@N00/15537991233" title="tea time by wmpe2000, on Flickr"><img alt="tea time" height="534" src="https://farm8.staticflickr.com/7560/15537991233_0d44bf5dfe_c.jpg" width="800" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Pumpkin Butter Stove Top Method<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Makes about
2 cups <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 large
can pumpkin puree, 29 ounces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 3/4
cups brown sugar</span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Mix
pumpkin puree and brown sugar in a large pan set to medium high heat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Stir
every 2 minutes or as needed.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">After
20 minutes, turn heat to medium low and stir more frequently.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The
pumpkin butter is ready when it has turned a deep orange-brown color and been
reduced by about 40%.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Let
cool and store in an airtight container in the refrigerator for up to two
weeks.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 10.0pt;">Recipe
Adapted from ibakesheshoots.com <o:p></o:p></span><br />
<br />
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Pumpkin Butter Crock Pot Method</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Makes
about 2 cups<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2 15
ounce cans or 1 large can of pumpkin puree<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ¾ cup
packed brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Mix
sugar and puree together in crock pot.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cook on
low for 6 hours until thickened.</span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span>
<a href="https://www.flickr.com/photos/28372328@N00/16156995512" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="534" src="https://farm8.staticflickr.com/7538/16156995512_5a932d1482_c.jpg" width="800" /></a><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span></b>
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Penuche Icing<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Makes
about 1 1/2 cups<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4
tablespoons, 1/2 stick of butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/2 cup
packed light or dark brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/8
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/3 cup
light cream or evaporated milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2 cups
powdered sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/2
teaspoon vanilla or 1 teaspoon rum<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In a
double boiler over simmering water stir until smooth butter, brown sugar, salt
and cream.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
from heat and beat in powdered sugar and vanilla or rum until icing is smooth
and spreadable.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Ice
cookies cooled cookies by spooning a tablespoon of icing in the middle of each
cookie and spread slightly. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">The
icing will run over the edges if spread too close to the edges.<o:p></o:p></span></div>
</div>
<br />
<a href="https://www.flickr.com/photos/28372328@N00/5072842417" title="IMG_6936 by wmpe2000, on Flickr"><img alt="IMG_6936" height="427" src="https://farm5.staticflickr.com/4111/5072842417_2a46d03b23_z.jpg" width="640" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-53732167448829649842014-12-30T16:48:00.002-07:002014-12-30T16:48:47.308-07:00Whole Wheat Pumpkin Yogurt Muffins<a href="https://www.flickr.com/photos/28372328@N00/16148735791" title="whole wheat pumpkin muffins by wmpe2000, on Flickr"><img alt="whole wheat pumpkin muffins" height="607" src="https://farm9.staticflickr.com/8649/16148735791_9d29991733_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/15530918523" title="IMG_1427a by wmpe2000, on Flickr"><img alt="IMG_1427a" height="800" src="https://farm8.staticflickr.com/7528/15530918523_92c9928df3_c.jpg" width="800" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">When
muffins came on the scene in the 1980's, everyone was crazy about them. People
said goodbye to donuts and cheese danish in favor of the healthy muffin. Despite the fact that nearly every summer Sunday
of much of my childhood was punctuated by my <i><a href="http://wmpesblog.blogspot.com/2012/08/grammys-wonderful-blueberry-muffins.html" target="_blank">Grammy’s Wonderful BlueberryMuffins</a></i>, muffins were new, exciting, healthy, and fast. They were a wonderful
way to eat something that was like cake but not as decadent and seemingly
healthy. Muffins started showing up at
coffee shops and bakeries in the common variety of blueberry and cornmeal but
bakers were experimenting with new flavor combinations to entice consumers. The
favorite muffins were lemon poppy seed, oat bran, carrot and cream cheese and banana
chip. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">These
whole wheat pumpkin yogurt muffins truly are healthy, they are lightly
sweetened and loaded with nutrition.
These were filling and delicious and easy for my teenagers to take and
eat on their way to school.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Whole Wheat Pumpkin Yogurt Muffins<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Makes
around 1 dozen<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 ¼ cup whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ cup
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼ cup
flax seed meal<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ teaspoon
baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons pumpkin pie spice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
teaspoon cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½
teaspoon fresh grated nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">¼
teaspoon ground cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ teaspoon
fine sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2 large
eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 cup
pumpkin purée<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">6
ounces plain yogurt (Greek or regular)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ cup
brown sugar or coconut sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3
tablespoons molasses<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3
tablespoons canola oil or oil of your choice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
tablespoons green pumpkin seeds (also known as pepitas)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
tablespoon sesame seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Preheat
the oven to 375°F <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Line a
12-cup muffin pan with paper liners. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In a
medium bowl, whisk together flour, flax seed meal, baking powder, baking soda,
pumpkin pie spice and salt. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In a
large bowl, whisk together eggs, pumpkin, yogurt, brown sugar, molasses and
oil. Stir flour mixture into pumpkin mixture just until combined.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Spoon
the batter into muffin cups, filling each almost full. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Sprinkle
tops with pumpkin seeds and sesame seeds. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
until tops are browned and a toothpick inserted into the center of each muffin
comes out with just a few moist crumbs clinging to it, about 25 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cool in
the pan for 10 minutes and serve, or transfer to a wire rack to cool
completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Store
in an airtight container up to 2 days or freeze.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 9.0pt;">Recipe
adapted from Whole Foods<o:p></o:p></span></div>
<br />
<a href="https://www.flickr.com/photos/28372328@N00/15964584309" title="IMG_1441a by wmpe2000, on Flickr"><img alt="IMG_1441a" height="577" src="https://farm8.staticflickr.com/7561/15964584309_cd3b0328d5_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/16150659185" title="IMG_1452a by wmpe2000, on Flickr"><img alt="IMG_1452a" height="611" src="https://farm9.staticflickr.com/8604/16150659185_d37359bb7b_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/15963338470" title="IMG_1456a by wmpe2000, on Flickr"><img alt="IMG_1456a" height="527" src="https://farm8.staticflickr.com/7514/15963338470_78dab6feed_c.jpg" width="800" /></a><br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-76510056758904097682014-10-24T09:51:00.001-07:002015-02-28T08:40:36.752-07:00Ten Bean Soup with Kale Chips<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span></div>
<a href="https://www.flickr.com/photos/28372328@N00/14995758754" title="IMG_1387a by wmpe2000, on Flickr"><img alt="IMG_1387a" height="534" src="https://farm6.staticflickr.com/5610/14995758754_384e31d663_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/15616391385" title="IMG_1409a by wmpe2000, on Flickr"><img alt="IMG_1409a" height="481" src="https://farm4.staticflickr.com/3948/15616391385_0bfc18b8ea_z.jpg" width="640" /></a><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Soup satisfies
on every level, especially this Ten Bean Soup – the savory aroma fills the house,
the flavor warms the soul, the temperature soothes, it looks beautiful, the
texture of the various beans and vegetables is satisfying and the best sound is
the ladle filling a soup bowl. I never found inspiration in the packages
of bean soup mix. As I searched out my favorite lentil, I would give a passing glance until I started shopping the bulk bins
at Sprouts. I saw the gorgeous bean
mixture which is more than 10 beans, and, often offers different varieties. After controlling my urge to dive my
hand deep down into the dried beans, I thought I just have to try to make this
into a soup. The flavor is a traditional vegetable soup with loads of beans. The best part about this
recipe is you use your crock pot and cook the soup all day long!<o:p></o:p></span><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Ten Bean Soup<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Serves 4-6<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1-3 cups of a ten bean or multi bean mixture<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4
stalks of celery, cut into a 1-inch dice<o:p></o:p></span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3 carrots, peeled and sliced into rounds</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 28
ounce can of diced tomatoes or 2 big vine tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 green
bell pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 small
or ½ big red or white onion<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons dried oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
teaspoon dried basil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
teaspoon dried parsley or a small bunch of fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
teaspoon dried thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
cloves of garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4 cups chicken
broth or water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Rinse
the beans picking over for small stones.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Soak
them in water overnight around 12 hours in a large bowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Drain
the water and rinse.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Chop
all the vegetables to 1 inch pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place all
the ingredients, i.e. the beans, vegetables, spices, salt and stock in a crock
pot. Let it cook slow and nice for the next 10 hours on low.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Sometimes,
I use the high setting if I don’t soak my beans for the full 12 hours. I have cooked the soup for the full 10 hours
with an 8 hour bean soak and still end up with some of the beans not as soft as
I would have liked. <o:p></o:p></span><br />
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span>
<br />
<a href="https://www.flickr.com/photos/28372328@N00/13221657993" title="IMG_8267 by wmpe2000, on Flickr"><img alt="IMG_8267" height="427" src="https://farm8.staticflickr.com/7207/13221657993_521d21cc41_z.jpg" width="640" /></a><br />
<span style="font-family: Gisha, sans-serif;"><b><br /></b></span>
<span style="font-family: Gisha, sans-serif;"><b><br /></b></span>
<span style="font-family: Gisha, sans-serif;"><b>Kale Chips </b></span><br />
<span style="font-family: Gisha, sans-serif;"><br /></span>
<span style="font-family: Gisha, sans-serif;">Tear washed and dried kale into medium to small pieces.</span><br />
<span style="font-family: Gisha, sans-serif;">Toss with olive oil until well coated.</span><br />
<span style="font-family: Gisha, sans-serif;">Toss with salt and pepper, of your choice.</span><br />
<span style="font-family: Gisha, sans-serif;"><br /></span>
<span style="font-family: Gisha, sans-serif;">Fry in a small pan on the stove top if you are doing a small amount.</span><br />
<span style="font-family: Gisha, sans-serif;">Large amount - bake in the oven at 400 degrees Fahrenheit, turning at least once, and check frequently as they can go black quickly.</span><br />
<span style="font-family: Gisha, sans-serif;"><br /></span>
<a href="https://www.flickr.com/photos/28372328@N00/15592712916" title="IMG_1405a by wmpe2000, on Flickr"><img alt="IMG_1405a" height="427" src="https://farm6.staticflickr.com/5602/15592712916_181f4c9e80_z.jpg" width="640" /></a> <span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span></div>
<br />
<a href="https://www.flickr.com/photos/28372328@N00/3054773019" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="633" src="https://farm4.staticflickr.com/3167/3054773019_7662fb3dbf_z.jpg" width="640" /></a><br />
<a href="https://www.flickr.com/photos/28372328@N00/3055566564" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="603" src="https://farm4.staticflickr.com/3251/3055566564_789099459c_z.jpg" width="640" /></a>
<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/2333185349" title="Golden Glow by wmpe2000, on Flickr"><img alt="Golden Glow" height="340" src="https://farm3.staticflickr.com/2050/2333185349_03ea205206_z.jpg?zz=1" width="640" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2666225547770299243.post-57906224431572501582014-07-19T18:21:00.001-07:002014-07-19T18:23:26.023-07:00Light and Airy Cheesecake<a href="https://www.flickr.com/photos/28372328@N00/14714710343" title="IMG_9864a by wmpe2000, on Flickr"><img alt="IMG_9864a" height="571" src="https://farm6.staticflickr.com/5585/14714710343_845f352cd1_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/14486009417" title="birthday cheesecake by wmpe2000, on Flickr"><img alt="birthday cheesecake" height="508" src="https://farm4.staticflickr.com/3890/14486009417_34eac0c889_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/14692355423" title="IMG_9821a by wmpe2000, on Flickr"><img alt="IMG_9821a" height="581" src="https://farm4.staticflickr.com/3890/14692355423_969d82f5d0_c.jpg" width="800" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cheesecake
– a divine cake – how many times have I reminisced over, thought about, and
made cheesecake - at least 5 documented here on this blog. I love cheesecake and I
am always willing to try a new version of cheesecake for different flavor profiles to
textures. This time I wanted a light and
airy cheesecake that was tall, creamy and so light that it defied its principal
ingredient, cream cheese. This cheesecake
not only met my requirements but exceeded them.
It is light and airy but maintains the classic flavor of cheesecake.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">If light and creamy doesn't inspire, you may be interested in my other versions of cheesecake:</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> <a href="http://wmpesblog.blogspot.com/2014/02/marble-cheesecake.html" target="_blank">Marble Cheesecake</a></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> <a href="http://wmpesblog.blogspot.com/2014/01/manhantten-style-cheesecake.html" target="_blank">Manhattan Cheesecake</a> </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> <a href="http://wmpesblog.blogspot.com/2008/11/pumpkin-cheesecake-with-gingersnap.html" target="_blank">Pumpkin Cheesecake</a> </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"> <a href="http://wmpesblog.blogspot.com/2009/03/cheesecake-bars.html" target="_blank">Cheesecake Bars</a></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Light and Creamy Cream Cheese Cheesecake<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">16 servings,<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Crust <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 3/4
cups graham cracker crumbs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">3
tablespoons sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1/8
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ stick
(4 tablespoons) butter, melted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Butter
a 9-inch spring form pan and wrap the bottom of the pan in a double layer of
aluminum foil.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Stir
the crumbs, sugar and salt together in a medium bowl (I crush in the food
processor).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Pour
over the melted butter and stir until all of the dry ingredients are uniformly
moist. Empty the ingredients into the buttered spring form pan and pat an even
layer of crumbs along the bottom of the pan using a flat bottomed measuring cup
going about halfway up the sides.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Put the
pan in the freezer while you preheat the oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Center
a rack in the oven, preheat the oven to 350°F and place the spring form on a
baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
for 10 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Set the
crust aside to cool on a rack while you make the cheesecake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Reduce
the oven temperature to 325°F.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cheesecake</span></b><span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
pounds (four 8-ounce boxes) cream cheese, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 1/3
cups sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">½ teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4 large
eggs, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 1/3
cups heavy cream <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Put a
kettle of water on to boil.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Working
in a stand mixer fitted with a paddle attachment, beat the cream cheese at
medium speed until it is soft and creamy about 4 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">With
the mixer running, add the sugar and salt and continue to beat another 4
minutes or so, until the cream cheese is light. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Beat in
the vanilla. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
eggs one by one, beating for a full minute after each addition to aerate
batter. Reduce the mixer speed to low and stir in the heavy cream.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Put the
foil-wrapped spring form pan in a roaster pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Give
the batter a few stirs with a rubber spatula, just to make sure that nothing
has been left unmixed at the bottom of the bowl, and scrape the batter into the
spring form pan. The batter will reach the brim of the pan. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Put the
roasting pan in the oven and pour enough boiling water into the roaster to come
halfway up the sides of the spring form pan. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
the cheesecake for 1 hour and 30 minutes, at which point the top will be
browned (and perhaps cracked) and may have risen just a little above the rim of
the pan. Turn off the oven's heat and prop the oven door open with a wooden
spoon. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Let the
cheesecake stand in the water bath for another hour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
pan from oven without upsetting water too much.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
foil carefully.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
cheesecake on wire rack until at room temperature.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Cover
the top loosely with foil or plastic wrap and refrigerate for at least 5 hours.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<span style="font-family: Gisha, sans-serif; font-size: 10pt;">Adapted
from Dorie Greenspan,</span></div>
<br />
<a href="https://www.flickr.com/photos/28372328@N00/3653234698" title="circle by wmpe2000, on Flickr"><img alt="circle" height="427" src="https://farm4.staticflickr.com/3300/3653234698_2f6d08f744_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/10445177475" title="fern fringe by wmpe2000, on Flickr"><img alt="fern fringe" height="534" src="https://farm8.staticflickr.com/7323/10445177475_7e47a5c1f9_c.jpg" width="800" /></a><br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/5870333724" title="Untitled by wmpe2000, on Flickr"><img alt="Untitled" height="500" src="https://farm6.staticflickr.com/5303/5870333724_3f946622a4_z.jpg" width="640" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2666225547770299243.post-468687513067655052014-07-07T13:14:00.000-07:002014-11-12T18:21:49.005-07:00Soft Pretzels<a href="https://www.flickr.com/photos/28372328@N00/14411808707" title="soft pretzels by wmpe2000, on Flickr"><img alt="soft pretzels" height="552" src="https://farm6.staticflickr.com/5595/14411808707_934aeb7ca4_c.jpg" width="800" /></a>
<br />
<br />
<a href="https://www.flickr.com/photos/28372328@N00/14411648419" title="soft pretzels with mustard and red pepper hummus by wmpe2000, on Flickr"><img alt="soft pretzels with mustard and red pepper hummus" height="545" src="https://farm3.staticflickr.com/2904/14411648419_7f3abd2699_c.jpg" width="800" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">I fell
in love with soft pretzels when I was a teenager and saw and smelled the warm
and salty pretzels being sold by vendors on the streets of New York City. Between the drive to the train station and riding
the train into the city I was always a little motion sick and the smell of the
pretzels as we exited Grand Central was wonderful. This was when New York street food was mainly
hot dogs, pretzels, knishes, chestnuts, and falafel. It was an instant love affair. I could not wait to eat those salty
treats. I had a particular craving for salt and bread as a teenager as I could not get enough soft pretzels. I started a tradition of making soft pretzels
on the last day of school with my kids that fell away as they have grown into
teenagers but my daughter no longer will let me forget and now we make them
together around the last day of school.
She loves these treats especially with mustard and hummus.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;"><b>Soft
Pretzels</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1½ cups
warm water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
tablespoon sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
teaspoons kosher salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1
package active dry yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">4 ½ cups
(22 ounces) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2
ounces unsalted butter, melted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Vegetable
oil, for pan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">10 cups
water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">2/3 cup
baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">1 large
egg yolk beaten with 1 tablespoon water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Coarse
salt for sprinkling<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Combine
the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the
yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Add the
flour and butter and, using the dough hook attachment, mix on low speed until
well combined. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Change
to medium speed and knead until the dough is smooth and pulls away from the
side of the bowl, approximately 4 to 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Remove
the dough from the bowl, clean the bowl and then oil it well with vegetable
oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm
place for approximately 50 to 55 minutes or until the dough has doubled in
size.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Preheat
the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and
lightly brush with the vegetable oil. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bring
the 10 cups of water and the baking soda to a rolling boil in a large pot or Dutch
oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">In the
meantime, turn the dough out onto a slightly oiled work surface and divide into
8 equal pieces. Roll out each piece of dough into a 24-inch rope. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Make a U-shape
with the rope, holding the ends of the rope, cross them over each other and
press onto the bottom of the U in order to form the shape of a pretzel. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
onto the parchment-lined sheet pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Place
the pretzels into the boiling water, 1 by 1, <span style="color: red;">(I boil
two at a time) </span>for 30 seconds. Remove them from the water using a large
flat spatula. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Return
to the half sheet pan, brush the top of each pretzel with the beaten egg yolk
and water mixture. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Sprinkle
with the salt. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Bake
until dark golden brown in color, approximately 12 to 14 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Rotate
pans in oven halfway through baking. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Gisha","sans-serif"; font-size: 12.0pt;">Transfer
to a cooling rack for at least 5 minutes before serving.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Gisha, sans-serif;"><span style="font-size: x-small;">Adapted
from Alton Brown<o:p></o:p></span></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/28372328@N00/11016150483" style="margin-left: auto; margin-right: auto;" title="ace and I made pretzels by wmpe2000, on Flickr"><img alt="ace and I made pretzels" height="534" src="https://farm6.staticflickr.com/5538/11016150483_c521009a05_c.jpg" width="800" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My daughter making pretzels</td></tr>
</tbody></table>
<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://www.flickr.com/photos/28372328@N00/14412196848" style="margin-left: auto; margin-right: auto;" title="2006-7-11 ace by wmpe2000, on Flickr"><img alt="2006-7-11 ace" height="600" src="https://farm3.staticflickr.com/2910/14412196848_db7321acd3_c.jpg" width="800" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying a pretzel on the steps of the Metropolitan Museum of Art</td></tr>
</tbody></table>
<a href="https://www.flickr.com/photos/28372328@N00/14092688638" title="passing clouds by wmpe2000, on Flickr"><img alt="passing clouds" height="534" src="https://farm4.staticflickr.com/3704/14092688638_4b3ed99f15_c.jpg" width="800" /></a><br />
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