tag:blogger.com,1999:blog-51330747097057222902024-03-12T06:52:06.643+02:00Sister SpoonJenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5133074709705722290.post-64357124272611669542022-01-14T23:46:00.002+02:002022-01-14T23:48:46.927+02:00Peach-Coconut Upside Down Cake<br />
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This is a lovely cake that is a nice twist on pineapple upside-down cake. I like to make it for guests when peaches are in season, or when I have a can of peach halves on hand. The coconut makes the brown-sugar topping just awesome.<div><br />
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<h4 style="text-align: left;"><span style="font-size: large;">The Step-by-Step</span></h4>
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Before we start, choose your pan. This time I chose a 10 inch diameter
cake pan, which works well. I would not use anything with a smaller
diameter as the the cake part will end up thicker and you want lots of
peachy, coconutty topping in proportion to your cake. I also often use a
9x13 inch pan which is perfect.</div>
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First we melt the butter, pour it into the pan and sprinkle the brown sugar over the butter. Use a fork to mix it together.<br />
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Now halve and peel your peaches. You can also use canned peach halves if it's not peach season. Arrange the peach halves in pan and then sprinkle the coconut into all the cracks and crannies. Set this pan aside for a bit.<br />
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Beat the eggs until foamy and light-colored. Add the sugar and beat that in.<br />
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Combine the dry ingredients and add to the eggs.<br />
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Beat in the dry ingredients while adding the milk and almond extract.<br />
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Pour the batter evenly over the peaches.<br />
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Spread the batter nice and evenly.<br />
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Bake.<br />
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Place your serving platter upside down on top of the cake pan, flip it all together and carefully remove the pan.<br />
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Voila! Coconutty, brown-sugary, peachy-fruity yumminess!<br />
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<h4 style="text-align: left;"><span style="background-color: white;"><br /></span><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: large; white-space: pre-wrap;">Recipe: Peach-coconut Upside Down Cake</span></h4><div class="separator" style="clear: both; text-align: center;">
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<span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">(adapted from Taste of Home magazine)
INGREDIENTS:
2/3 c melted butter
1 c brown sugar
2 cans peach halves
½ c coconut
4 eggs
1 1/3 c sugar
1 t almond extract
¾ c peach syrup (if using fresh peaches you can substitute milk)
2 c flour
2 t baking powder
½ t salt
Preheat oven to 350F. </span><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">Pour butter into 9x13 pan and sprinkle brown sugar over it. </span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">Arrange fresh or canned peach halves (save syrup!) cut side down and sprinkle coconut around peaches.
In large bowl, beat eggs til thick and lemon-colored. </span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">Gradually add sugar. </span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">Mix in extract and syrup (or milk). </span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">In separate bowl mix flour, salt and baking powder. Add to egg mixture. </span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">Mix well, pour over peaches. Bake 50-60 minutes. Cool 10 minutes then invert.</span><br />
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<br /></div></div>Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-48415333091843928672016-08-28T17:37:00.001+03:002016-10-24T15:11:31.810+03:00Thin and Crispy Pizza Crust<div class="separator" style="clear: both; text-align: center;">
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Family pizza night. An all-American tradition. Growing up, we would order pizza on Fridays, often from Angelo's, the amazing little family-owned place down the road. With extra garlic please. And then while they were making our order we would go across the street to the video rental place to pick out a VHS tape to watch.</div>
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Then when I moved halfway across the world as a single missionary, I often crashed Family Night with another missionary family and chatted with my friend, Neva, as she made the crust from scratch (no pizza delivery available back then!) and then we all sat in their living room, the kids on the floor, eating pizza and watching a movie. I can't tell you how comforting and American and home-like that always felt.</div>
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Now I have my own kids. They are pretty picky eaters, but they all like pizza. So pizza on Family Movie Nights has also become a tradition here at our house in the village. Although Domino's now delivers in Kyiv, we live too far away. So from scratch it is.</div>
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I have always struggled to find a good recipe that resulted in a crispy thin crust. No matter what I did it always turned out kind of, well, limp. Tasty, yes. But not crispy.</div>
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But then, joy of joys, I found this method and recipe which not only turned out a really good crispy crust, but also took a fraction of the time as compared to a yeast crust. Halleluia! Thank you Pinterest!</div>
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So now I share with you. Here's wishing you and your family many wonderful Friday nights filled with Disney movies and crispy-crusted pizzas.</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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First turn on the oven to 450F (that's 230C). Put your empty pizza pans in the oven now. They are gonna get nice and hot. This recipe makes two large pizzas, so you'll need at least two pans.</div>
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Now start mixing your dough. First the dry ingredients:</div>
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Now add the oil, corn syrup and water:</div>
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Now mix it all up. It will look sticky.</div>
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Now take a sheet of parchment paper (at least as large as your pizza pan) and put it on the counter. I dampen the counter first so the paper kind of sticks to the counter and doesn't slide as I roll out the dough. Sometimes I even weigh down the corners with salt shakers and things. This is seriously the trickiest part of the whole process.</div>
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Then divide the dough in half and place half the dough onto the parchment paper. Add some flour if needed so it's not too sticky. Roll it out very thinly. You are going to roll it a bit thinner than pie crust. It's thin enough that if you tried to pick it up and move it, it would probably rip. Thus the parchment. Keep in mind the shape and size of your pan. I don't worry about exactly perfect. Just so it doesn't hang off the pan too much.</div>
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Now take one of the hot pans out of the oven (carefully!) and bring it to the edge of the counter near the rolled out dough. Slide the parchment off of the counter onto the pan. Voila! Your crust is now on your pan.</div>
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<i>*Optional: If you want extra crispy crust, at this point you can pop the dough in the oven by itself for 5-10 minutes on the bottom rack before adding anything on top. I like to do this, it makes it just a bit crispier.</i></div>
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Now add your sauce and mozzarella. Other toppings if you like. (Keep in mind that piling on the cheese and toppings can make the crust more soggy, so do a meat-lover's double combo at your own risk).</div>
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Pop in the oven for 12-15 minutes on the bottom rack.</div>
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While your first pizza is baking, roll out and top the second crust. Then when you pull out the first crust, the second will be ready to go on the bottom rack.</div>
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Enjoy that crispy crunch along with your family movie this Friday!</div>
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<span style="font-size: x-large;">The Recipe</span><b><span style="color: #f1c232;"> </span></b></h2>
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<b><span style="color: #f1c232;">MAKES 2 LARGE PIZZAS</span></b></div>
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2 1/2 cups flour (plus extra for rolling out)</div>
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1 t salt</div>
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1 t baking powder</div>
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4 t oil</div>
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1 T corn syrup</div>
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1 c water</div>
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Pizza sauce, mozzarella cheese, desired toppings</div>
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Preheat oven 450F (230C) with two large pizza pans in the oven. (That's REALLY hot! Be careful handling the pans later!)</div>
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Mix the ingredients together.</div>
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Using water to dampen the counter-top, lay a piece of parchment paper onto the counter and as best you can, try to "stick" it to the counter. If it's not working, use heavy objects to hold down the corners.</div>
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Now divide the dough in two pieces. Roll out half the dough on the parchment until it is a thin sheet about the size of one of the pizza pans.</div>
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Remove one pan from the oven. Slide the parchment together with the crust onto the hot pan. Top with sauce and cheese and desired toppings.</div>
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Return to oven, bottom rack. Bake pizza for 12-15 minutes. The cheese should begin bubbling and brown in spots. </div>
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Repeat with the rest of the dough for second pizza.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-68128386391720718482016-06-16T20:37:00.000+03:002016-08-28T17:38:06.519+03:00Mason Jar Chocolate Whiskey Cakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNxLGr-4gRQbqdCIM0Vg0EAlpadPnI2DgUu7o4a6qDAiUGhReDMqc8uNCEiOyHOsBPMzM2mayoVjKwQCzYD1KyuBcJ1LkM-_-XVLOrCVn2YO-aDcYkAlvQq9YNVujHyRiBiyBO7yFYJ4/s1600/whiskey+cake+title+slide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNxLGr-4gRQbqdCIM0Vg0EAlpadPnI2DgUu7o4a6qDAiUGhReDMqc8uNCEiOyHOsBPMzM2mayoVjKwQCzYD1KyuBcJ1LkM-_-XVLOrCVn2YO-aDcYkAlvQq9YNVujHyRiBiyBO7yFYJ4/s640/whiskey+cake+title+slide.jpg" width="640" /></a></div>
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Celebrations when you are living overseas are different. Kids' birthdays with no grandparents around. The struggle to find a turkey for Thanksgiving. Coming up with your own new traditions to fit your life in another country. Nerf-gun battle after Christmas dinner anyone?</div>
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One thing that has fallen to me as unofficial "camp mom" is to make sure birthdays away from home are recognized and celebrated, that people far from family have someone to share holidays with. These are important things and it can be hard when you're away from your people.</div>
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For me, this chocolate whiskey cake has become a go-to option for (grown-up) celebrations. The ingredients are relatively simple (assuming you keep chocolate and whiskey on hand). It's flourless, so perfect for those birthday boys and girls who need gluten-free. And the kick of the whiskey flavor gives it a decidedly grown-up, special-occasion feel.</div>
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Plus, you can use mason jars (squee!) and you can also freeze the unbaked cakes in the jars ahead of time and just pop in the oven when you're ready. Or you can use the same recipe to make one 8-inch round cake layer and top with mounds of spiked whipped cream for a more dramatic presentation.</div>
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Fathers' Day is coming up. And my dad is halfway across the world. If I was there with him, I'd make him this chocolate whiskey cake and we'd go do something together, like target shooting with my grandpa's old M1 carbine. But I'm not there. I'm a bazillion miles away. So, he'll get a phone call and something I can order online. Different traditions. </div>
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So if you are looking for a special occasion treat, try this one. It may just become a new tradition.</div>
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P.S. I found the recipe at <a href="http://eclecticrecipes.com/whiskey-in-a-jar-chocolate-cake">eclectic recipes</a> through Pinterest. Don't you just love Pinterest?</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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Preheat oven to 350F (175C), if you are intending to bake immediately.</div>
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Now we are going to melt the chocolate and the butter together until all melted and smooth. You can do this in a double boiler or a microwave. Once it's all melted and smooth, stir in the sugars.</div>
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Next, we stir in 4 eggs. One at a time.</div>
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Lovely. </div>
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Now the fun part. Stir in the whiskey. (hee hee!!) </div>
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Yeah, okay. Missionaries aren't supposed have that kind of stuff in their cupboards, you say? That's fine. You don't have to keep whiskey in your cupboards. You can come to our house and I'll share some of this fine cake with you.</div>
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Now we add the baking powder, baking soda and salt. </div>
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I know. It feels weird not adding them together with the flour. But since there's no flour in this recipe, we'll just have to add these guys all naked and alone into the batter. Madness I say. </div>
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Now we pour the delicious whiskey-laden batter into six half-pint mason jars. Or you can also do one eight-inch cake layer if you'd rather. But the mason jars are really pretty cute. So I'd go with that, personally. If you're asking. </div>
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At this point, if you'd like to freeze your little jars of joy, you just screw on the lids and pop in the freezer. When you are ready to bake, place the frozen jars (lid off) in a cold oven and let the preheating oven slowly warm up the cakes. (Putting a frozen jar directly into a hot oven might not be a great idea.)</div>
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While the jars of joy are baking, whip some cream, sweeten with a little powdered sugar and add a splash more whiskey, if you'd like. (I like). No, the alcohol won't "bake out" of the whipped cream. But it's just a little bit, after all.</div>
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Savor that chocolatey, rich, delicious flavor. Pick something to celebrate and take another bite.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="color: #f1c232;"><b>MAKES 6 HALF-PINT JARS </b></span></div>
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<span style="color: #f1c232;"><b>OR </b></span></div>
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<span style="color: #f1c232;"><b>1 8-INCH CAKE LAYER</b></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/2 cup butter</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1 1/2 cups chocolate chips (or chopped up chocolate bars)</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/2 cup sugar</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/2 cup brown sugar</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">4 eggs</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/2 cup whiskey</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/2 teaspoon baking powder</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/4 teaspoon baking soda</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">1/2 teaspoon salt </span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">If baking immediately, preheat oven to 350F (175C) </span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Melt the butter and the chocolate in a double boiler or in the microwave. Stir and heat until smooth.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Add the sugars, mix until well combined.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Add the eggs, beating into the batter one at a time.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Stir in the whiskey. (If you are afraid the alcohol flavor may be too strong, you can reduce to 1/3 cup).</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Add the baking powder, baking soda and salt.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Divide the batter between six half-pint mason jars. They'll be about half-full. (Don't worry, they'll rise). </span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">At this point you can put the lids on and freeze or you can bake immediately. </span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">If frozen, place jars with lids off into a baking sheet in a cold oven and preheat to 350F (175C). Once the oven has reached temperature, bake for another 20-25 minutes or until a toothpick comes out clean.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">If baking immediately, place jars on a baking sheet and bake approx. 20 minutes or until a toothpick comes out clean.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Serve with sweetened whipped cream (recommended: spike whipped cream with a splash of whiskey).</span><b> </b></span></div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-3910870385619260702016-01-02T02:00:00.000+02:002016-06-16T21:36:43.016+03:00Homemade Thick & Creamy Greek Yogurt<br />
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So my husband has a bit of a problem with farm animals. Chickens were his gateway animal, and from there we've grown to a full-scale village farm. We currently have 13 sheep, 3 pigs, 4 ducks, 3 cows and several chickens and rabbits. Besides feeding the husband's addiction, the farm also employs several local folks who would otherwise not have other job opportunities. Thankfully this means that I'm off the hook for the farm chores. It also means that I have a readily available supply of milk and eggs.</div>
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So when your two milk cows are producing about 24 LITERS (6+ gallons!) of milk per day, you learn to do something with your milk pretty quickly. So I learned about farmer's cheese, mozzarella cheese, sour cream, yogurt, soured/clabbered milk, etc etc etc. By far my favorite thing to make with milk is yogurt. Thick, creamy, delicious, lovely yogurt. You have never tasted anything like this from a store.</div>
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It took me a few attempts before I was able to tweak the process so I could get the result I wanted every time, but now I've got it down and I can turn out a delectable batch of greek yogurt any time I like. </div>
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It's not too complicated, but it is a process that takes several hours (mostly hands-off time). It really just requires your attention a few minutes here and there. It's best to plan to make this when you know you'll be home most of the day, but you can easily be attending to other things during most of the process.</div>
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It's really not too hard. Don't worry, I'll walk you through it....</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-By-Step</span></h2>
<h3 style="text-align: left;">
<span style="font-size: x-large;"><span style="color: #f1c232;">Heat and Cool the Milk</span></span></h3>
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So to start with, we need some milk and some plain yogurt. This is a 3 liter jar of raw milk straight from the cow. You can, however, use store-bought milk just fine. (Stay away from ultra-pasteurized but pasteurized and homogenized are both fine). You can also use whatever percent milkfat you like (skim, 2%, whole, whatever) but I think the whole milk makes a creamier yogurt. </div>
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The yogurt needs to have live cultures in them, which most do, but double-check the packaging. (Here in Ukraine I don't think it necessarily tells you the cultures are live on the package, but I've seen the label in America). </div>
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A kitchen thermometer is also nice, but I'll help you out with some workarounds if you don't have one.</div>
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First you dump the milk into a pot and you heat the milk to 180 degrees F (or 82 degrees C). We are heating the milk to kill any natural cultures in the milk that might compete with the yogurt culture.</div>
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(If you don't have a thermometer, you want to heat it to just under boiling. Watch for the steam to begin rising and let it heat a few minutes longer, but remove the milk from the heat before it starts boiling.)</div>
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Don't worry about the skin forming on the milk, we'll take care of that later. </div>
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Now that our natural milk cultures are dead, remove the milk from the
heat and cool it down. This takes awhile, so I speed up the process by
setting my milk pot on a windowsill with the window cracked. </div>
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Now we wait until the milk has cooled to 115 F (which is about 45 C). </div>
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If you don't have a thermometer, try sticking your pinky finger into the middle of the milk and keeping it there for a count of ten. If it's too hot for your pinky, let it cool some more. </div>
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<span style="color: #f1c232;"><span style="font-size: x-large;">Add the Culture, Keep it Warm </span></span></h3>
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Before we add the yogurt, let's skim off that pesky skin. I like to use one of these things for the job.</div>
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Now we add the yogurt. I add two heaping spoons to my 3 liters of milk. I'm guessing it's about a 1/4 cup of yogurt altogether.</div>
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What's nice is that once you make a batch, you can just set aside a little to start your next batch. Kind of like sourdough starter, it just keeps perpetuating itself.</div>
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Whisk in the yogurt.</div>
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Now here's the part you may need to experiment with a bit. Your goal here is to keep the milk-yogurt mixture between 110-115 F for 6-8 hours or overnight. There are several methods you can use:</div>
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You can wrap the milk pot in a towel, set it in the oven with the light on. I tried this method the first couple of times I made yogurt. It did work, but I think maybe the temp wasn't warm enough to really get the yogurt cultures working optimally. I did get yogurt out of it, but it was less thick than I liked.</div>
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You can also put your mixture in an airtight container and submerge in warm water inside of a cooler. I've never tried this particular method, but I've seen several sites online where people use this method successfully.</div>
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I've also found placing the milk in a large jar and setting on top of our radiators seem to work alright.</div>
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My favorite method is using my slow cooker. Mine has a "warm" setting which isn't actually cooking it but just keeping it warm. Even then, I can't keep it on the warm setting the whole time because it gets too hot and kills the culture. So I hit the warm button and set it for 30 minutes, let it heat for the 30 minutes, then it goes off and I let it be off for 15-30 minutes, then I hit the warm button again for another 30 minutes. This seems to keep it right at the optimal temperature.</div>
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This all sounds pretty complicated, but the idea is just make sure the milk stays warm, but doesn't get hot. The yogurt will not thicken if it's not warm enough, and it will die if you get it too hot. So it's just figuring out what works for you at keeping it at that happy medium. This is also where a thermometer comes in handy, so you can keep checking on it making sure it's not too hot and not too cool. </div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;"><span style="font-size: x-large;">Checking to See if It's Thick Enough</span></span></h3>
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So at some point, you'll start seeing some whey (the clear, yellowish, watery stuff) separate from the yogurt. You know you're getting close.</div>
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So when I take a spoonful of the yogurt out, I can see here that it's definitely thickened beyond the milk consistency, but it's still pretty soft. If you stop here, your yogurt will be nice and smooth, but not as thick. For me, I like it thick, so I'm going to keep letting those cultures work for awhile.</div>
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So maybe an hour or so later, this is what it looks like -- much more whey has separated out.</div>
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And the yogurt is definitely thickened some more. The time you leave the yogurt to thicken is up to you, just keep going until it looks like you want it to look.</div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;"><span style="font-size: x-large;">Strain the Yogurt</span></span> </h3>
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So now we are going to pour off the whey and then strain the yogurt to get the final consistency we want. This step is what makes yogurt into greek yogurt. You are letting some of the liquid drip off in order to get a thicker end product.</div>
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So now we need this set-up. You need a colander or strainer sitting on a bowl or pot to catch the whey.</div>
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Now line the colander with a tea-towel. Nothing fuzzy. Unlike our 13 sheep. Who are quite fuzzy.</div>
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Pour your yogurt mixture into the towel-lined colander.</div>
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Right now, it looks like this. Don't worry, it'll sit in that nice cozy towel and turn into deliciously thick and wonderful greek yogurt. Just a little time.</div>
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Now I've let it sit and strain for an hour or two. It looks a little lumpy at this point, but now we're getting that thick consistency we expect from a yummy greek yogurt.</div>
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The whey you drained off can be discarded, or used in baking in place of the liquid, you can use it to make smoothies (good protein!), make homemade ginger ale, or you can feed it to all the farm animals your husband keeps buying. </div>
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My yogurt doesn't always end up this lumpy, it just depends on the cultures you're using and the success of the culturing process. But if I end up with my yogurt that's not as smooth as I like, I've found a few seconds of whisking takes care of it. </div>
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And look at that gorgeous stuff. And trust me, it tastes better than any yogurt you've ever had from a store. So creamy and fresh and delicious.</div>
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Now the fun part. What do you do with your yummy yogurt? Here are some fun ideas:</div>
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Make healthier, yummy salad dressings. Use the yogurt in place of mayo or sour cream.</div>
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Make pizza crust! 1 cup greek yogurt mixed with 1 cup self-rising flour for one pizza crust. Easy and tasty. Much quicker than a yeast crust.</div>
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Make greek chicken. Bake chicken pieces in yogurt mixed with herbs.</div>
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For vanilla yogurt, mix in sugar or honey or agave and a little vanilla extract. I eat this stuff straight out of the fridge. All. Day. Long. </div>
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For other flavors, mix in fresh fruit or jam or other flavorings. Go crazy!</div>
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Use vanilla yogurt topped with fruit or granola for a delicious breakfast.</div>
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Make breakfast popsicles for the kids. Thin the vanilla yogurt with a little milk, mix in a few spoonfuls of fun breakfast cereal and freeze in popsicle molds. My kids think this is the most awesome treat. Even when they are tired of yogurt and cereal!</div>
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Make yourself some amazing frozen yogurt. I like chopping up some frozen strawberries and swirling a little nutella into the vanilla yogurt. Freeze and..... oh. so. good. Experiment with different mix-ins and flavors.</div>
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Add some yogurt to smoothies. It amps up the creaminess and adds protein.</div>
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And, don't forget to save a little yogurt for your next batch!</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="color: #f1c232;"><b>YIELD WILL VARY</b></span></div>
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3 liters of milk (about 12 cups)</div>
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1/4 cup plain yogurt (with live yogurt culture -- check package label)</div>
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Heat the milk to 180F and let cool to 115F.</div>
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Skim off any skin that has formed on the surface of the milk.</div>
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Stir in the 1/4 cup of yogurt. Whisk to combine.</div>
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Keep the mixture warm (between 110F and 115F) for 6-8 hours or overnight. (See above for different methods).</div>
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Line a colander with a tea towel and place over a large bowl or pot. Pour the thickened yogurt mixture into the towel-lined colander and let sit for 30 minutes-2 hours until desired thickness is achieved.</div>
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Pour back into a bowl or plastic container -- whisk if necessary to make smooth. Refrigerate.</div>
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To make vanilla greek yogurt, add vanilla extract and sugar or honey to taste.</div>
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TROUBLESHOOTING:</div>
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Problem: Your yogurt is still like milk, thin and runny.</div>
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Reason: You need to fix either your culture or your temperature. Most likely problem is temperature. If you overheated the mixture with the culture in it, you may have killed the yogurt culture which will mean your milk will not thicken into yogurt. If your mixture hasn't been heated enough or long enough, the culture will not activate and also will not thicken.</div>
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Solution: If you think you may have heated the yogurt mixture too hot (like over 120F) then you probably killed your culture. Add more yogurt and try again, being sure to keep the temp evenly between 110 and 115F. If you think that the temp has been too low, you can keep trying to heat the milk and extend the time that you keep it warm. </div>
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If neither of those options work, you may have a problem with your yogurt culture. You could try a different brand of plain yogurt that has live cultures in it.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-71011148183464214222015-11-26T20:45:00.000+02:002016-01-02T02:00:51.026+02:00Great-Grandma's Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
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So there are some recipes that you just do NOT mess with. Just... no. I mean, I love to tweak recipes and try new variations. But some things are sacred. Some things you just put in a place of honor and leave it there. Some recipes have already been tweaked to perfection by generations that have gone before and there's just no use trying to improve upon perfection.</div>
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Two such recipes in our family are my mother's recipe for German Christmas Stollen that was brought to America from Germany several generations ago. The recipe is a couple of pages long and I actually drew myself a flowchart of the process so as to not get confused. But worth every minute. Someday when I have a free week or two I may post that one to the blog.</div>
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The other untouchable recipe in our family is my Great-Grandma's pumpkin pie recipe. It is a classic pumpkin pie, improved by the <i>omission</i> of a common pumpkin pie ingredient. (*spoiler alert* it's cloves.) The omission of the cloves actually makes a prettier pie (less brown, more orange) and the flavors are exactly right.</div>
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So here you go, my great-grandma's recipe for excellent pumpkin pie. Don't mess with it.</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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First, we beat the eggs. Grab a fork or a whisk and get to work.<br />
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In a separate smallish bowl mix the ginger and cinnamon into the sugar.<br />
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Next, add the pumpkin to the eggs. You can use canned pumpkin or cook your own pumpkin. Also add the sugar mixture at this point.<br />
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Now incorporate the evaporated milk (Ok, confession time. I have messed with the recipe out of necessity and used heavy cream instead of evaporated milk. You have to cross a couple of international borders from here before you can find evaporated milk, so I declare myself forgiven for messing.)<br />
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Pour the filling into your unbaked crust.<br />
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My grandma's instructions are to bake one hour in a "slow oven". Apparently this translates to about 300-325F (150-160C).<br />
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Let it cool completely and refrigerate until time to serve. <br />
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<span style="font-size: x-large;">The Recipe</span></h2>
<b><span style="color: #f1c232;">Makes one 9-inch pie (8 slices)</span></b><br />
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1 unbaked pie crust<br />
2 cups cooked pumpkin puree<br />
3 eggs, beaten<br />
1 cup sugar<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground ginger<br />
1 small can (⅔ cup) evaporated milk<br />
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Preheat oven to 300-325F (150-160F)<br />
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Beat the eggs in a large mixing bowl. <br />
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Combine the sugar and spices in a small bowl.<br />
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Add pumpkin to eggs and mix in.<br />
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Add sugar mixture to pumpkin. Then add the evaporated milk and beat until smooth.<br />
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Pour into unbaked crust and bake on lower rack for one hour or until toothpick comes out clean.<br />
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Let cool completely. Serve with freshly whipped cream.<br />
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-11495460105033564142015-09-10T13:40:00.000+03:002015-11-26T20:47:35.232+02:00Fresh Tomato-Basil Pasta Sauce<div class="separator" style="clear: both; text-align: center;">
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So I've never really been much of a green-thumb. Houseplants actually fear me. But over the last few years I've had more and more of a desire to become more self-sufficient. Living in a Ukrainian village as we do, we've been able to have chickens, pigs, rabbits, sheep, and even a short-lived stint with ducks. This year, I thought I would try my hand at a little gardening to add to our ability to grow our own food.</div>
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So for my small experiment, I had two raised beds and an array of potted herbs. The herbs in the pots didn't do so well (I think they were influenced by the houseplants), but everything in the beds did great. At least, I feel successful since we are actually eating food that just a few months ago were tiny little seeds. There's something satisfying about that.</div>
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But now, it's September and if we don't eat those tomatoes, they are going to go bad on the vines. I also have bell peppers in the garden and plenty of basil (planted in the raised beds it did great). So these ingredients were the basis of my pasta sauce experiments. After many attempts, here is the final version for you to enjoy. It's great on pasta, you can use it plain or with ground beef or sausage added. It's also delicious on pizza. Don't let those tomatoes go to waste!</div>
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<span style="font-size: x-large;">The Step-by-Step</span> </h2>
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First, get a medium saucepan on the heat with a little olive oil in the bottom. Maybe 2 or 3 Tablespoons. </div>
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So here we have the players in today's pasta sauce challenge. Now look at these things and choose the members of Team Crunchy. That's right... onions, peppers and garlic. Now chop those guys up and throw them in the saucepan you have going.</div>
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Saute these guys until the veggies get a little soft and the onions are more translucent. </div>
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<span style="color: #f1c232;"><span style="font-size: x-large;">Cook it all together</span></span> </h3>
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While the crunchy guys are cooking, chop your tomatoes and basil. I like to give the basil a bit of a rough chop, like this. </div>
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Toss the tomatoes, basil, wine, sugar and salt into the pot with the onion mixture. Get it all cooking together.</div>
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Now get it bubbling, then turn down to a simmer. Let it simmer like that for at least 45 minutes, but longer is fine. If you let it simmer longer than an hour, you may want to put the lid on to avoid it boiling down to nothing. </div>
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<span style="font-size: x-large;"><span style="color: #ffd966;">Puree </span></span></h3>
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Now I realize some people like a chunky sauce. My kids run screaming into the night at the sight of chunks. So we puree the sauce. I also like the texture better once it's pureed, it's thicker and saucier. But you can start pureeing and stop when you like. If you do not own one of these magical hand blenders, then you can pour the sauce (carefully) into a regular blender. If you don't have either, then I guess you're going with the chunky sauce.</div>
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So this is what it looks like all pureed. At this point you can use the sauce on any sort of pasta, lasagna or even pizza. Super yummy on pizza. Add cooked meat if you like or leave as is.</div>
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No jar from the store can beat the fresh taste. I think next year I'm going to need a bigger garden.<br />
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<span style="font-size: x-large;">The Recipe</span></h2>
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<b><span style="color: #f1c232;">MAKES 3 1/2 - 4 CUPS OF SAUCE</span></b></div>
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1 large onion, chopped (about 1 1/4 cups)</div>
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1 medium bell pepper (about 1 cup)</div>
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6 cloves garlic, minced</div>
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4 cups chopped tomatoes</div>
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1/2 cups packed fresh basil, chopped</div>
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1/4 c red wine</div>
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3 Tablespoons brown sugar</div>
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2 teaspoons salt</div>
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Saute the onion, bell pepper and garlic in a little olive oil until softened. </div>
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Add tomatoes, basil, wine, sugar and salt. Bring to a boil then turn heat to low and simmer for at least 45 minutes. </div>
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Using a hand blender or regular blender, puree to desired smoothness.</div>
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Enjoy that fresh-from-the-garden taste!<br />
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-59812530083007337462015-08-17T16:37:00.000+03:002015-10-05T00:37:19.946+03:00Mason Jar Salads<div class="separator" style="clear: both; text-align: center;">
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Ok, guys, so I love this new mason jar salad trend. It's actually awesome. Like crockpot freezer-meal awesome. Why? I shall explain.....</div>
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So what you do is you build a salad in a mason jar in a particular order so it stays fresh and crisp and good for longer. They keep for about a week. So.... over the weekend, you take an hour and prepare two or three kinds and fill a shelf on your fridge with these lovely lunches. Then you have delicious, filling meals for the whole week with no more fuss than pulling one out of the fridge and dumping onto a plate. </div>
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They look awesome, travel well, stay fresh longer, and you can adjust for your tastes as much as you want. Plus, you get Pinterest bonus points for using mason jars.</div>
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This is a perfect solution for meals to take to work, to school, or even if you are at home during the week, like me. Having a bunch of these lovelies in the fridge eliminates the need to mess up the kitchen and stare at the cupboards in pursuit of a tasty, filling lunch.</div>
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Ok, so the three salad recipes we've got here today are:</div>
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<b>Italian Pasta Mason Jar Salad</b></div>
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<b>Harvest Chicken Mason Jar Salad</b></div>
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<b>Sesame Ramen Mason Jar Salad</b></div>
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While these three salads are all delicious, you should definitely use mason jar salads to fit your tastes and ingredients. I love to add leftover grilled chicken or steak to some of the salads. You can also try other kinds of salad that you enjoy in mason-jar-format. Make two or three kinds for the week so you don't get bored, and there you go, all set.</div>
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<b> </b><span style="color: #f1c232;"><span style="font-size: x-large;">Mason Jar Salads: Method</span></span></h3>
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<b> </b>Alright, so first we need jars. I like the pint-sized jars, as it seems the perfect amount for a meal-sized salad. So line up some clean pint-sized jars.</div>
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Now you need to understand the ingredient layers. The idea is to add the wet stuff to the bottom of the jar, with the dry stuff (or stuff that may get soggy) at the top. So it goes something like this:</div>
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The other big tip to remember is to pack the ingredients tightly, so that you get the least amount of air in the jar as you can. Especially pack that lettuce in tight. This helps everything stay fresh longer. </div>
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The amounts of each ingredient is up to you, I typically like about 3 T of dressing at the bottom, then I add the other ingredients in amounts according to what I personally prefer (more bacon! always more bacon!). It seems to work well to leave about half the jar for the lettuce (or pasta, if it's a pasta salad).</div>
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Now seal the lids and arrange the jars in your fridge and try not to open the fridge to admire them too often. It's tempting, I know. </div>
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Of course, you can use store-bought dressing and any salad ingredients you'd like. But you want some really yummy ideas? Well, then, I'm happy to oblige:</div>
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<span style="color: #f1c232;"><span style="font-size: x-large;">Harvest Chicken Mason Jar Salad</span></span></h3>
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In a pint-sized mason jar, layer the following ingredients in this order, from bottom to top:</div>
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Creamy poppyseed-onion dressing <i>(recipe below)</i></div>
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Dried cranberries</div>
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Sliced celery</div>
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Sliced green apple</div>
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Cubed grilled chicken</div>
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Pecans</div>
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Cooked crumbled bacon</div>
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Lettuce or spinach, packed tightly</div>
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CREAMY POPPYSEED-ONION DRESSING</div>
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1/4 c mayonnaise or greek yogurt</div>
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3 T milk</div>
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2 T minced onion</div>
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1 t dry mustard</div>
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2 t apple cider vinegar</div>
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3 T sugar</div>
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1/2 t salt<br />
1 t poppyseeds </div>
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Blend together well. Add more milk, a teaspoon at a time, to thin as needed. </div>
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<span style="color: #f1c232;"><span style="font-size: x-large;">Italian Pasta Mason Jar Salad</span></span></h3>
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In a pint-sized mason jar, layer the following ingredients in this order, from bottom to top:</div>
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Creamy Italian Dressing <i>(recipe below)</i></div>
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Black olives</div>
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Cherry tomatoes </div>
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Roasted red peppers, sliced</div>
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Cubed cucumbers</div>
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Salami, chopped bite-sized</div>
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Cubed cheese</div>
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Chopped fresh basil</div>
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Cooked pasta (small macaroni, shells, spiral or mini penne)</div>
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CREAMY ITALIAN DRESSING</div>
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1/4 cup mayonnaise or greek yogurt</div>
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1 T olive oil</div>
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1 T red wine vinegar</div>
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2 t dried oregano (or 2 T fresh)</div>
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2 t dried basil (or 2 T fresh)</div>
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2 t granulated garlic (or 1 whole head roasted garlic, see note below)</div>
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1/2 t salt</div>
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4 T grated parmesan</div>
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Puree all ingredients til thoroughly combined. </div>
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*<i>Note: I like to roast a couple of red pepper halves and a head of garlic (slice the top off the whole head and drizzle with oil) under the broiler until the pepper skin is blackened and the garlic is soft. Then peel the skin off the peppers and slice to use in the salad. Squeeze the roasted garlic out of the papery shell to add to the dressing.</i></div>
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<b> <span style="color: #f1c232;"><span style="font-size: x-large;">Asian Ramen Mason Jar Salad</span></span></b></h3>
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In a pint-sized mason jar, layer the following ingredients in this order, from bottom to top:</div>
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Ginger soy dressing <i>(see recipe below)</i></div>
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Grated carrots</div>
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Chopped red bell pepper </div>
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Cubed Cucumber</div>
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Sliced Celery </div>
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Edamame (if you can get it)</div>
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Chopped green onion</div>
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Cooked chicken, cubed</div>
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Fresh cilantro</div>
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Shredded cabbage or bok choy </div>
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Uncooked ramen noodles, broken </div>
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Toasted sesame seeds</div>
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GINGER SOY DRESSING</div>
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1 inch of fresh ginger, grated</div>
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Juice of 1/2 a lime</div>
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2 T soy sauce</div>
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1 T sesame oil</div>
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1 T olive oil</div>
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2 t rice vinegar</div>
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2 T brown sugar</div>
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Puree together until thoroughly combined.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-13770300327779894282015-07-12T19:03:00.001+03:002015-07-12T19:07:19.803+03:00Easy and Delicious Freezer Meals <div class="separator" style="clear: both; text-align: center;">
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Ok, everyone. Another crowd-pleasing freezer meal post. This would be Part III in the compelling "Sister Spoon Freezer Meal Series" so make sure you check out<span style="color: blue;"> <b><a href="http://www.sisterspoon.com/2013/08/fast-and-easy-freezer-meals-freezer.html">Fast and Easy Freezer Meals</a></b></span> and also <span style="color: blue;"><b><a href="http://www.sisterspoon.com/2013/06/four-fantastic-freezer-meals.html">Four Fantastic Freezer Meals</a></b>,</span> which shares my method and tips for freezer meal prep and cooking.</div>
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Our meals today are:</div>
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Crockpot Chicken Tikka Masala</div>
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French Onion Pork Chops</div>
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Favorite Pork Chops</div>
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Greek Chicken</div>
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<span style="font-size: x-large;">The Recipes</span></h2>
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<span style="font-size: x-large;"><b>Crockpot Chicken Tikka Masala - Freezer Meal</b></span><b><span style="font-size: large;"> </span></b></h3>
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<i><span style="font-size: small;"><span style="font-weight: normal;"> (adapted from a recipe at theroastedroot.net)</span></span></i></div>
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<span style="font-size: small;">Do not be intimidated by the long list of ingredients -- it's mostly spices.
This is a wonderful recipe that tastes oh-so delicious and is super easy
to get on the table with the use of a slow cooker. Just whip up some
rice (I like to add tumeric, curry, fresh ginger, dried cranberries and
sauteed onion to mine) and garnish with fresh cilantro. Bam, awesome
meal, and you didn't even break a sweat. </span></div>
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<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Why is this text so small? It will not get bigger, no matter what I try. Fooey. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2-3 lb. Chicken breast, cubed</div>
<div style="text-align: left;">
1 onion, chopped</div>
<div style="text-align: left;">
5 cloves garlic, minced</div>
<div style="text-align: left;">
1 can crushed tomatoes (or less, I like 1/2 a can)</div>
<div style="text-align: left;">
2 T tomato paste</div>
<div style="text-align: left;">
2 T fresh ginger, minced</div>
<div style="text-align: left;">
1 T ground cumin</div>
<div style="text-align: left;">
2 t ground coriander</div>
<div style="text-align: left;">
1 T paprika</div>
<div style="text-align: left;">
1/4 t cinnamon</div>
<div style="text-align: left;">
1/4 cardamom</div>
<div style="text-align: left;">
1 t salt</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dump the above ingredients to a freezer zip-top bag. Squish out the air and seal. Label and seal. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To cook: Thaw and dump contents in slow cooker. Cook 4 hours on low (more if still frozen). While the chicken is cooking, mix:</div>
<div style="text-align: left;">
3/4 c cream</div>
<div style="text-align: left;">
2 T cornstarch </div>
<div style="text-align: left;">
1 c plain yogurt</div>
<div style="text-align: left;">
(I like to put these in a screwtop jar and shake until thoroughly combined). Add to slow cooker the last hour of cooking. Cook until chicken is tender and the sauce is thickened. Serve over rice. Garnish with fresh cilantro.</div>
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<h3 style="text-align: left;">
<span style="font-size: x-large;">Favorite Pork Chops - Freezer Meal</span></h3>
<div style="text-align: left;">
<span style="font-size: small;"><i>(Adapted from a recipe in Taste of Home Magazine)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb-g3CnNixLjyosSrIvDfn92wA3lRx_PK9fCUU64twtWlnJWw16uD3upAHj4JScRG-8L-izlukrMNjnpLbi4Pt_zikc_jw9uR1_mMZOC4N_G3ppex3k9Ku_OLxvSMlznNlzVZN8gkVzg/s1600/2015-04-10+08.20.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb-g3CnNixLjyosSrIvDfn92wA3lRx_PK9fCUU64twtWlnJWw16uD3upAHj4JScRG-8L-izlukrMNjnpLbi4Pt_zikc_jw9uR1_mMZOC4N_G3ppex3k9Ku_OLxvSMlznNlzVZN8gkVzg/s640/2015-04-10+08.20.31.jpg" width="640" /></a></div>
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<div style="text-align: left;">
These tender pork chops have both a lip-smacking marinade and also a sauce with a nice kick. I freeze the chops in the marinade and then stir up the sauce as it bakes.</div>
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<div style="text-align: left;">
<b>Marinade:</b></div>
<div style="text-align: left;">
1 1/2 c soy sauce</div>
<div style="text-align: left;">
1 1/2 c water</div>
<div style="text-align: left;">
1/2 c brown sugar</div>
<div style="text-align: left;">
1 T molasses</div>
<div style="text-align: left;">
4-6 pork chops </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dump the above ingredients into a freezer zip-top bag. Squish the air out and seal. Label and freeze.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>To Cook:</b></div>
<div style="text-align: left;">
Thaw. Drain marinade. Put chops in a baking dish. Cover, bake 350F 20-30 minutes. While baking, combine sauce ingredients in a small bowl. Pour the sauce over the chops and cook, uncovered, until the chops are done (20-40 minutes more, depending on the size of your pork chops).<b> </b></div>
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<b>Sauce:</b></div>
<div style="text-align: left;">
3/4 c ketchup</div>
<div style="text-align: left;">
2/3 c chili sauce</div>
<div style="text-align: left;">
1/4 c brown sugar</div>
<div style="text-align: left;">
2 T water</div>
<div style="text-align: left;">
2 t prepared mustard</div>
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<h3 style="text-align: left;">
<span style="font-size: x-large;">French Onion Pork Chops - Freezer Meal </span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_BC2gT4QxBoLM4yzaNNVwQ0gfH-imB8d4owpmtJkntC3xWcBZh_GGReNAYipFXpdSBZ-fi1HOlWPwyIHXFqgIJKwALLbZr2OMm7xWCrN0IyG1ygBbupjdPixlz1v_EWMJAUDOmuNaps/s1600/2015-05-24+08.47.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_BC2gT4QxBoLM4yzaNNVwQ0gfH-imB8d4owpmtJkntC3xWcBZh_GGReNAYipFXpdSBZ-fi1HOlWPwyIHXFqgIJKwALLbZr2OMm7xWCrN0IyG1ygBbupjdPixlz1v_EWMJAUDOmuNaps/s640/2015-05-24+08.47.40.jpg" width="640" /></a></div>
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<div style="text-align: left;">
This glorious thing is a French Onion pork chop. Crispy, savory, rich and meaty. One of my all-time favorites.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4-6 pork chops</div>
<div style="text-align: left;">
4 T butter</div>
<div style="text-align: left;">
1 T beef base (or beef bullion if you don't have beef base)</div>
<div style="text-align: left;">
1 T Worcestershire sauce</div>
<div style="text-align: left;">
1 onion, thinly sliced</div>
<div style="text-align: left;">
1 clove garlic, minced</div>
<div style="text-align: left;">
3/4 c fresh parmesan or other hard cheese, finely grated</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dump all ingredients into a freezer bag. Squish the air out, seal, label, freeze.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>To cook:</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Thaw. </div>
<div style="text-align: left;">
Can be cooked on high for 4 hours in the slow cooker </div>
<div style="text-align: left;">
OR </div>
<div style="text-align: left;">
baked in the oven - 375F for 20-40 minutes depending on the size and thickness of your pork chops.<b> </b></div>
<br />
<br />
<h3>
<span style="font-size: x-large;">Greek Chicken - Freezer Meal</span></h3>
<div style="text-align: left;">
<i><span style="font-size: small;">(Adapted from a recipe at budgetbytes.com)</span></i></div>
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<div style="text-align: left;">
This tender chicken is baked in a yogurt and herb mixture that makes it juicy and delicious.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4-8 chicken pieces (pictured above is a breast, but thighs and legs are wonderful)</div>
<div style="text-align: left;">
1 c plain yogurt</div>
<div style="text-align: left;">
zest of one lemon</div>
<div style="text-align: left;">
4 cloves garlic, minced</div>
<div style="text-align: left;">
2 t dried oregano</div>
<div style="text-align: left;">
1 t salt</div>
<div style="text-align: left;">
1/4 t black pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dump all ingredients into a freezer bag. Squish the air out, seal, label and freeze.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>To cook:</b></div>
<div style="text-align: left;">
Thaw.</div>
<div style="text-align: left;">
Cook on grill or bake at 375F for 40-50 minutes, depending on your chicken pieces. Garnish with fresh oregano, if desired.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<br /></div>
There you have it! Enjoy!Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-58296667461978669552015-06-29T17:31:00.001+03:002015-06-30T09:49:12.530+03:00Brown Sugar Glazed Salmon<div class="separator" style="clear: both; text-align: center;">
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During high school, I often took the city bus to school and back. In downtown Seattle, I had to switch buses right in front of the Pike Place Market, which is Seattle's big iconic farmer's market. I usually had about an hour to wait for the bus, so I would often get myself a brown paper bag full of mini cinnamon-sugar donuts, hot from the donut machine. Then I would wander around the market, just taking in the smells and sights.</div>
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Once in awhile, my dad would give me some money and ask me to pick up a salmon to take home with me. I always chose the stand where the fish guys tossed the salmon through the air across the counter, because, you know, that's more fun. </div>
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At home, my dad usually cooked the salmon with onions, lemon slices and a bottle of beer (for him or for the salmon, I was never sure). Delicious.</div>
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I have discovered another way that I love to prepare salmon that involves a simple glaze of brown sugar, mustard and a few other ingredients. You slather it on the salmon and then broil in the oven. . Sooooo good, and goes perfectly with salmon.</div>
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<br />
I now share it with you. And if you get the chance to use this glaze on the flying salmon of the Pike Place Market, even better.</div>
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*<i>based on <a href="http://www.tasteofhome.com/recipes/salmon-with-brown-sugar-glaze">a recipe found in Taste of Home magazine</a> </i><br />
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<h2>
<span style="font-size: x-large;">The Step-by-Step</span> </h2>
<h3>
<span style="color: #f1c232;">Make the Glaze</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJjcZKR-g_vDmvlUulUcPuJpWvG3lXhRZxQwtidAr5NsaBtbVKkmlNLsb1HNyPvnxyFYfKIkVwi-378p72du1dI09xwFYukRnHIoV8eeYEn-leKEhw14C8b66heEzdb5PEjhnEg4NJxg/s1600/2015-06-22+08.31.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJjcZKR-g_vDmvlUulUcPuJpWvG3lXhRZxQwtidAr5NsaBtbVKkmlNLsb1HNyPvnxyFYfKIkVwi-378p72du1dI09xwFYukRnHIoV8eeYEn-leKEhw14C8b66heEzdb5PEjhnEg4NJxg/s640/2015-06-22+08.31.15.jpg" width="640" /></a></div>
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So, first we dump all of the glaze ingredients into a small pot. </div>
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<br /></div>
<div style="text-align: left;">
<i>(Bonus tip: before you start on the glaze, soak the salmon filet in a salt-water brine: 1 tablespoon of salt to every cup of water. This prevents that ugly white protein stuff from seeping out when the fish cooks).</i> </div>
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Whisk and heat on the stove until the ingredients are thoroughly combined and the sugar has all melted. </div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;">Bake the Salmon</span></h3>
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Put the salmon filet skin-down on a foil-lined pan. (You really don't want to scrub the pan on this one, trust me). Then pour the glaze over the fish, spreading it to entirely cover the salmon.</div>
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Stick it in the oven until the salmon is opaque and flakes easily.</div>
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Serve it up with your favorite side dish (ours is a side of cous-cous and a helping of sesame roasted broccoli: <a href="http://www.sisterspoon.com/2013/05/roasted-sesame-broccoli.html">recipe here</a>) and enjoy. Start planning your next trip to Seattle.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
<div style="text-align: left;">
<span style="color: #f1c232;"><b>SERVES 4</b></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Salmon filet (about 2 1/2 pounds)</div>
<div style="text-align: left;">
2 Tablespoons brown sugar</div>
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4 teaspoons butter</div>
<div style="text-align: left;">
2 teaspoons honey</div>
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2 Tablespoons olive oil</div>
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2 Tablespoons dijon mustard</div>
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2 Tablespoons soy sauce</div>
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Place the salmon on a foil-lined pan. Preheat oven to 375F (190C). </div>
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Mix all other ingredients in a small saucepan, cooking over medium heat until smooth and incorporated together. Pour the glaze over the salmon.</div>
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<div style="text-align: left;">
Bake 15-25 minutes, depending on size of filet. It's done when flakes easily with a fork.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-869447938624213602015-05-27T11:13:00.001+03:002015-05-27T11:21:23.450+03:00Cilantro-Lime Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_b2U4DtHYJNwprdTk_7BR6_LO6by121D-HQiMRd1dV1vuc31i6xW3CzcyHU56LWv6RTSxAmn2rI1L1iQ7esZtpc2bBmyUTqo42ODhbSHDnFG1wWS1WO1JMCIcFZv9SY26oamtySg_tg/s1600/Cilantro+Lime+Chickpea+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_b2U4DtHYJNwprdTk_7BR6_LO6by121D-HQiMRd1dV1vuc31i6xW3CzcyHU56LWv6RTSxAmn2rI1L1iQ7esZtpc2bBmyUTqo42ODhbSHDnFG1wWS1WO1JMCIcFZv9SY26oamtySg_tg/s640/Cilantro+Lime+Chickpea+Salad.jpg" width="640" /></a></div>
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<blockquote class="tr_bq">
<span style="color: #274e13;"><span style="font-size: small;">"We have said how necessary it is that in the composure of a sallet, <i>(salad)</i>
every plant should come in to bear its part, without being overpower'd
by some herb of a stronger taste,
so as to endanger the native sapor and virtue of the rest; but fall
into their places, like the notes in music, in which there should be
nothing harsh or grating: And though admitting some discords (to
distinguish and illustrate the rest) striking in all the more sprightly,
and sometimes gentler notes, reconcile all dissonances, and melt them
into an agreeable composition."</span><i><br /></i><span style="color: black;">John Evelyn, ‘Acetaria: A Discourse of Sallets’ (1699)</span></span></blockquote>
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<span style="color: maroon;"><span style="color: black;">This chickpea salad has all the right harmonies -- the earthy chickpeas, the tartness of lime, the herby cilantro, a slight tang of mustard, the spice of a dash of chili powder, a rustic note of cumin, the sharp sweetness of red onion. A lovely balance. Filling yet light. An altogether agreeable composition.</span></span></div>
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<span style="color: maroon;"><span style="color: black;"><span style="font-size: small;"><i>*Recipe inspired by post on <a href="http://www.heathersdish.com/1/cilantro-lime-chickpea-salad/">Heathers Dish</a></i></span> </span></span></div>
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<span style="color: maroon;"><span style="color: black;"><span style="font-size: x-large;"> </span></span></span></h2>
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<span style="color: maroon;"><span style="color: black;"><span style="font-size: x-large;">The Step-By-Step</span> </span></span></h2>
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First, chop up the onion and cilantro. You want the onion pretty finely chopped. The cilantro is <span style="font-size: small;">good</span> with a rough chop -- just remove all the large stems.</div>
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(PS -- Some of you will understand these green leaves we are calling cilantro better as "coriander leaves". We will love you anyway and rise above these geographical differences.)</div>
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Throw the chickpeas (aka garbanzo beans - can't we all just get along?) in a bowl along with your onion and cilantro.</div>
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Set the bowl aside and get out a screw-top jar. Put all the dressing ingredients in the jar. Screw shut and shake-shake-shake! </div>
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Throw that dressing into the bowl.</div>
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Mix it up. Let it sit in the fridge for awhile to let the flavors mingle, get to know each other, flirt a little, and marry.</div>
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<span style="color: maroon;"><span style="color: black;"> Now. Take a bite. Let those flavors sing.</span> </span></div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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<b>FOR THE SALAD:</b></div>
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2 cans chickpeas (garbanzo beans)</div>
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3/4 cup finely minced red onion</div>
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1 3/4 cup rough-chopped cilantro (coriander leaves)</div>
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<b>FOR THE DRESSING:</b></div>
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1/4 cup oil</div>
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1 Tablespoon dijon mustard</div>
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1 teaspoon chili powder</div>
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1 teaspoon cumin</div>
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juice of 3 limes</div>
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2 teaspoons salt</div>
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2 Tablespoons sugar</div>
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2 cloves garlic, minced</div>
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Mix the dressing ingredients in a screw-top jar by tightly sealing the lid and shaking vigorously. </div>
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Pour over salad ingredients and combine. </div>
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Let sit at least 15 minutes in the fridge to let the flavors merge.</div>
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Enjoy!</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-29841692590946100592015-04-13T14:18:00.001+03:002015-04-13T14:22:18.561+03:00Sesame Noodle Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCJONMERl9KDnVAgNMeIgOLWilHXDgppYOoweDKRCJ3XIk9d3MFWvn7LISrJTfahDUeBM6ZgjXmZYt-PeJEqlHWYDJ7scFs1_XluTWs_fE6rSTrUKmVTvD30JDYqge5qxJLehBJH3SyU/s1600/sesame+noodle+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCJONMERl9KDnVAgNMeIgOLWilHXDgppYOoweDKRCJ3XIk9d3MFWvn7LISrJTfahDUeBM6ZgjXmZYt-PeJEqlHWYDJ7scFs1_XluTWs_fE6rSTrUKmVTvD30JDYqge5qxJLehBJH3SyU/s1600/sesame+noodle+salad.jpg" height="424" width="640" /></a></div>
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So back in the day, when I was a young poor missionary, one of my favorite things when I visited the States was spending
hours in bookstores, recharging my batteries (emotional, not literal --
no smartphones back then). </div>
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Ok, confession time. (Keep in mind I had no money, I had really slow internet and Pinterest had yet to be invented). I would go grab a stack of cookbooks off the bookstore shelves, and peruse through them, and yes, I'll admit it, I actually copied recipes out of them. I had no intention whatsoever of purchasing the cookbooks. I hand-wrote the recipes I liked in little spiral notebooks. Because I had no money to buy cookbooks. </div>
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I sipped my poor-woman's lattes (I would just order the coffee with a shot of syrup and add my own milk) and happily spent lovely quiet hours in the bookstore, copying recipes and discovering new fiction authors in between. Heaven for an introverted coffee-drinking book-lover.</div>
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This recipe is from that collection of copied recipes. So, if you know who I stole this recipe from, please let me know and I will gladly give them credit. I would even buy the cookbook now if I could find it. My heart is repentant.</div>
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Confession concluded. Now make this super-easy yummerlicious recipe and enjoy the fruit of my transgressions.</div>
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<span style="font-size: x-large;">The Step-by-Step</span> </h2>
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This recipe is really easy enough you don't need a step-by-step. But I'll do it anyway since I love you that much.</div>
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First cook some noodles. This is spaghettini. Angel hair would work nicely, but alas, I had none.</div>
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Cook al dente then drain and rinse well in cold water. The noodles should be cold for this salad.</div>
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Now toss the sesame seeds in a dry frying pan and toast them. Watch them pretty closely so they don't burn.</div>
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Now add 1/4 cup each of sesame oil, rice vinegar and soy sauce to the noodles. Stir it up.</div>
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Add the toasted sesame seeds and the green onions.</div>
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Stir it up and serve or refrigerate for later. </div>
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This salad is great for picnics or potlucks or just a great side dish.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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8 oz. (450 grams) of spaghettini or angel hair noodles</div>
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1/4 cup sesame seeds</div>
<div style="text-align: left;">
1/4 cup sesame seed oil</div>
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1/4 cup rice vinegar</div>
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1/4 cup soy sauce</div>
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1 cup chopped green onion</div>
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Boil the noodles al dente. Drain and rinse thoroughly in cold water. Noodles should be cold.</div>
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Toast the sesame seeds in a frying pan until golden brown.</div>
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Mix noodles, toasted seeds and remaining ingredients together in a large serving bowl. </div>
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Serve cold.</div>
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Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-74748470545413379552015-03-29T19:56:00.000+03:002015-03-31T10:29:06.725+03:00Flaky Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj097J5is0nyNgjB5LpUqzjX-5g4byHRwEvDnIt_jjPC-vi7jLwozD8WKZOawBEvnqgW67o5f71xWIY1A3A1ql_9QAU4x-R9i77PIraf4IQ8uti8rH9efYHSteoO_Le0qrTqGy6lDgtcdI/s1600/Flaky+Buttermilk+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj097J5is0nyNgjB5LpUqzjX-5g4byHRwEvDnIt_jjPC-vi7jLwozD8WKZOawBEvnqgW67o5f71xWIY1A3A1ql_9QAU4x-R9i77PIraf4IQ8uti8rH9efYHSteoO_Le0qrTqGy6lDgtcdI/s1600/Flaky+Buttermilk+Biscuits.jpg" height="424" width="640" /></a></div>
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Really good, flaky buttermilk biscuits have eluded me for a long time. Oh, I've made perfectly fine biscuits, but without those flaky layers, I never felt like the recipe was a complete success. Okay, I guess you could call me a perfectionist here, but a recipe does not make it into my permanent collection until it's exactly how I like it. </div>
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I actually have a whole separate file of recipes labeled: "Recipes to tweak". Worth keeping, but still need work. I will admit, I have had numerous biscuit recipes just hanging out in that file, collecting dust, sad and lonely. </div>
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But now, finally, after years of searching (I'm being literal here), I have finally discovered the secret to fluffy, hot, delicious biscuits with lovely, flaky layers. The recipe is worthy of my recipe box and is now snugly living in the "Breads" section, making friends with the pancake and muffin recipes.</div>
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And now I share it with you. And you can save yourself years of biscuit-recipe-searching agony. You're welcome. </div>
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<h2>
<span style="font-size: x-large;">The Step-by-Step </span> </h2>
<h3>
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Make the Dough</span></i></span></h3>
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Set out about 3-4 Tablespoons butter to soften. Preheat oven to 400F (200C)</div>
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First we get all the dry ingredients together and put them in a mixing bowl. Mix them up all together. </div>
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Cut up 1/2 cup of the butter into chunks, add to the dry stuff.</div>
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Cut in the butter. I like using my hands better than any actual tool/device/utensil. I just grab handfuls to the mixture and rub between my fingers so the butter kind of gets flattened into the flour mixture. It's okay if there is some butter pieces left, just not any real large chunks. </div>
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Add the buttermilk. Mix it on up.</div>
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It will be a sticky mess. Spoon it out onto a floured countertop and sprinkle more flour over the dough.</div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Roll, Cut and Bake</span></i></span></h3>
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Pat out the dough, working in the flour until the surface is not sticky and the dough is about 3/4" </div>
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(1.5 cm) thick.</div>
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Now here is the secret to the flaky layers of deliciousness.... Butter the dough. The butter needs to be soft, otherwise there is no way in heck you'll be able to spread it on the soft dough. I like using the back of a spoon for this. Get it all the way to the edges.</div>
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Now fold that dough into thirds. Pat with your hands (or roll with a rolling pin if you like) until the dough is about the size it was when you buttered it.</div>
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Now butter it again, fold it in thirds again, and pat/roll it out again.</div>
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Third time's the charm -- so one more time: butter, fold, roll out.</div>
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Now cut your biscuits (straight down -- don't twist!) and place in a pan -- 8 or 9 inch square pan or circular cake pan is just fine. I usually use a 9 inch cake pan.</div>
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Line 'em up.</div>
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Bake 400F (200C) for about 20 minutes.</div>
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Definitely serve warm with honey. </div>
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<div style="text-align: left;">
Or jam. Savor those flaky layers and warm buttery goodness.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
<div style="text-align: left;">
<span style="color: #ffd966;"><b>MAKES ABOUT 9 BISCUITS</b></span></div>
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<div style="text-align: left;">
2 cups flour (plus extra for rolling out)</div>
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2 teaspoons sugar</div>
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2 1/2 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/2 cup plus 3 Tablespoons softened butter (divided)</div>
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1 cup buttermilk</div>
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Preheat oven 400F (200C). </div>
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Mix flour, sugar, baking powder, baking soda, and salt in a mixing bowl.</div>
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Cut in the 1/2 cup butter. (Cut into chunks and use pastry blender or your hands to blend the butter into the dry mixture).</div>
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Stir in the buttermilk. Dough will be sticky. </div>
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Turn the dough out onto a floured surface. Work in enough flour so that the dough is no longer sticky. Pat out or roll out to 3/4" thick. </div>
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Use one Tablespoon of the softened butter and spread onto the surface of the biscuit dough. Fold in thirds. Roll out to original size. Butter, fold in thirds and roll out two more times.</div>
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Cut with a biscuit cutter into circles and place into a baking pan. Sides touching is okay.</div>
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Bake about 20 minutes on bottom rack until tops are a deep golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSpbDJMPKCWlWr5502RkuPUmQ4jnHwSYOo3ex7BLLUpBAtWz2kuhOQyGzthy5BOcEDHJEymPrTMPUcWaT8m4TuIrCrcuEKJnQCxwbSgjkh3zDsSzbu1CB7_U4qVTYZMSPNkRElmPVqtw/s1600/Flaky+Buttermilk+Biscuit+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSpbDJMPKCWlWr5502RkuPUmQ4jnHwSYOo3ex7BLLUpBAtWz2kuhOQyGzthy5BOcEDHJEymPrTMPUcWaT8m4TuIrCrcuEKJnQCxwbSgjkh3zDsSzbu1CB7_U4qVTYZMSPNkRElmPVqtw/s1600/Flaky+Buttermilk+Biscuit+Collage.jpg" /></a></div>
<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-88318339681830068732015-03-14T23:29:00.001+02:002024-03-11T23:04:16.603+02:00Brown Sugar Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2o6QynLNjmvrM0qN_YiTTiVDw5W0ZegBEgOSxNmzhn7vuzB9rejZ-52KOqaXEwxZy6Lovi_5j3qI6RzKwYSiKh0TAo4HNZg8zTyj9iTFjiW76Vvr2R12Z8qJMRJSlar74V9ntov_8GA/s1600/Brown+Sugar+Apple+Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2o6QynLNjmvrM0qN_YiTTiVDw5W0ZegBEgOSxNmzhn7vuzB9rejZ-52KOqaXEwxZy6Lovi_5j3qI6RzKwYSiKh0TAo4HNZg8zTyj9iTFjiW76Vvr2R12Z8qJMRJSlar74V9ntov_8GA/s1600/Brown+Sugar+Apple+Pie.jpg" width="640" /></a></div>
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Happy Pi Day! Yep, it comes around once every hundred years -- 3.14.15 --- the beginnings of the number pi. Not that anyone cares except nerdy math types and people who use this day as an excuse to bake/eat pie. </div>
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I am both. I shall confess here that I have been, at certain periods in my life, a nerdy math type. Yes, I was in MathCounts. If you don't know what that is, let's just explain it this way -- It's a math club. Voluntarily staying after school to do math. For fun. Yeah. In college I got all the way through Advanced Calculus before I realized I didn't really desire to have any sort of job related to math so I could probably just quit there. So now you know. Math nerd, right here.</div>
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I am also a person who loves to bake and eat pie. I have even planned out in my head a pie shop that I will someday run. This will probably never actually come to fruition, since my real desire is to develop pie recipes and make the shop look pretty. Someone else can do all the grueling work of the actual mass baking. So, the pie shop being still just an idea on a back shelf in my brain, I will just develop the pie recipes for fun. Like I used to do math. For fun. I know I'm weird. </div>
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So here is my Brown Sugar Apple Pie recipe, which I had all perfected and tweaked until I LOST THE RECIPE and had to start over. I think I've got it back to perfected status. Buttery, perfect amount of sweetness, filling that holds up but isn't gluey, extra depth from the brown sugar and a little salt. So here we go, I will blog for posterity (so I don't lose the recipe again!) and also for all you math nerds/pie people to enjoy. </div>
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Happy Pi/Pie Day!</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbinj_yDGCpV2ZRmYhZAW65gqp9nC1fglnUTPhUg5NFECTcMG4r_8faOv-b9zbArasqa54_Zwz8ez92SQ2x5LFEsvqlp3BO9vHHE12at-Fyy1_2yTINZs3uwiNYPhO1mmJibtuXCARLSg/s1600/2015-03-13+05.25.49.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbinj_yDGCpV2ZRmYhZAW65gqp9nC1fglnUTPhUg5NFECTcMG4r_8faOv-b9zbArasqa54_Zwz8ez92SQ2x5LFEsvqlp3BO9vHHE12at-Fyy1_2yTINZs3uwiNYPhO1mmJibtuXCARLSg/s1600/2015-03-13+05.25.49.jpg" width="640" /></a></div>
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So assuming you have a pie crust ready to go, the first thing we do is peel and slice the apples. I like to quarter the apples and then slice the quarters into fairly thin pieces. </div>
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If you don't have a pie crust ready to go, <a href="http://www.sisterspoon.com/2014_07_01_archive.html" target="_blank">try this one</a> (or run to the store for one if you want... I won't tell).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwY8d_-pavl3s6Ngu_iIZ8OXcxyRlBs1XhoWdiaD4BqM63L1PAKaI0fRg3ig5N5QlkeWCyGYsS1AjGxBikH0YxhyphenhyphenkFEfT0myWUM4gWOFOfyGMM0LB1SiYzw9U_khv_eY8cW_WEkVQsask/s1600/2015-03-13+05.42.30.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwY8d_-pavl3s6Ngu_iIZ8OXcxyRlBs1XhoWdiaD4BqM63L1PAKaI0fRg3ig5N5QlkeWCyGYsS1AjGxBikH0YxhyphenhyphenkFEfT0myWUM4gWOFOfyGMM0LB1SiYzw9U_khv_eY8cW_WEkVQsask/s1600/2015-03-13+05.42.30.jpg" width="640" /></a></div>
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Next, we dump the dry ingredients into the apples. Stir it up so all the apple pieces are coated with the dry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00L8L3dajow2a8QzuM2x7OB5D8H4pjuez0z8G7ouwSx4ZjA_tg6yLURgkC-VutWOEeaUHPnr21XNEuvj9LxLo9ewGXoYFP5bivyuZ5WorvSWmri2xcDaFVHT7aeo3Y_r9_ml9AfatZP0/s1600/2015-03-13+05.48.55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00L8L3dajow2a8QzuM2x7OB5D8H4pjuez0z8G7ouwSx4ZjA_tg6yLURgkC-VutWOEeaUHPnr21XNEuvj9LxLo9ewGXoYFP5bivyuZ5WorvSWmri2xcDaFVHT7aeo3Y_r9_ml9AfatZP0/s1600/2015-03-13+05.48.55.jpg" width="640" /></a></div>
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Now cut the butter into small chunks and gently stir it in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbzgcA1Nj0PTKBG0s5svzCLK-cjoJgHaoda0_57NAHeIUZTs7h-GrWwh4tfxXjnDiT03eX52Ye7TyESJQRcjsj-7DxSBERIA4u4Lx6eoZjHPnC-ajkYqYf6ULX1L8wDa5ciO-AFcu_KE/s1600/2015-03-14+06.14.07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbzgcA1Nj0PTKBG0s5svzCLK-cjoJgHaoda0_57NAHeIUZTs7h-GrWwh4tfxXjnDiT03eX52Ye7TyESJQRcjsj-7DxSBERIA4u4Lx6eoZjHPnC-ajkYqYf6ULX1L8wDa5ciO-AFcu_KE/s1600/2015-03-14+06.14.07.jpg" width="640" /></a></div>
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Dump the mixture into the uncooked bottom crust. Use a wooden spoon or your hand to gently pack the apples, so they are tight together and less air pockets are left in the middle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LuZPixd6L1rESnGsd_s8L-11GH7rAtUhNiYf-0oDDUlR7pQiIEHMoCYaZgR3awKU0rosWW7SUt7C5i_qLwM4uT5L32XIMZz1NJmSpyfXPjtusVQvWMt51BELlzQYl98nuh0lCia7pww/s1600/2015-03-14+06.21.55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LuZPixd6L1rESnGsd_s8L-11GH7rAtUhNiYf-0oDDUlR7pQiIEHMoCYaZgR3awKU0rosWW7SUt7C5i_qLwM4uT5L32XIMZz1NJmSpyfXPjtusVQvWMt51BELlzQYl98nuh0lCia7pww/s1600/2015-03-14+06.21.55.jpg" width="640" /></a></div>
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Now add on the top crust in your preferred style. I like the large lattice-weave myself. Finish the edges. My mom always did the "knuckle" method. So do I. Purely personal preference. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bzy_h_BetlOQN4137kp4PaUdnOCAeXEU3UGyWojXQ6Hwf_TTYM8nkw0YMWWfT3QsIlCXa9uodbAhXoxxcs50jPRI83QVoBZfsXyfqoffUMmUKKzrhzfzfJVrHC8c0B15YdqeFqJF9BU/s1600/2015-03-14+06.26.10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bzy_h_BetlOQN4137kp4PaUdnOCAeXEU3UGyWojXQ6Hwf_TTYM8nkw0YMWWfT3QsIlCXa9uodbAhXoxxcs50jPRI83QVoBZfsXyfqoffUMmUKKzrhzfzfJVrHC8c0B15YdqeFqJF9BU/s1600/2015-03-14+06.26.10.jpg" width="640" /></a></div>
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Whisk a tablespoon of water into an egg. Beat it til it's fully blended. Brush onto the crust.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMtO6H6g9gb0jXxFY1c15saZYczWzv4-YCIViCeCJZs91HbBYWsUvXABpeb56x8TwybUmTOBN4ovilSwhyDIL3wo1cDleS8YF9LqPmInRir2SEhXANsSmHpwulkCpT8d7ndOBDbG2LU0/s1600/2015-03-14+06.26.38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMtO6H6g9gb0jXxFY1c15saZYczWzv4-YCIViCeCJZs91HbBYWsUvXABpeb56x8TwybUmTOBN4ovilSwhyDIL3wo1cDleS8YF9LqPmInRir2SEhXANsSmHpwulkCpT8d7ndOBDbG2LU0/s1600/2015-03-14+06.26.38.jpg" width="640" /></a></div>
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Sprinkle some sugar on top. If you have a coarse-grained sugar, use that. If you live in Ukraine, like me, then your regular sugar will be coarse enough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2vQl95u2gvoR7_z1y6qaeHXjO0HwZR8YYkYalhl-BV_qlga5m-3BNabj2r8ulpEEnzmePomVN2Hd3W-Iuc6FrzJX2ZTchWYRFzdEg8h7L_1vK7wqENn2MvmnVCj7TlSI970BLzxkCeY/s1600/brown+sugar+apple+pie+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2vQl95u2gvoR7_z1y6qaeHXjO0HwZR8YYkYalhl-BV_qlga5m-3BNabj2r8ulpEEnzmePomVN2Hd3W-Iuc6FrzJX2ZTchWYRFzdEg8h7L_1vK7wqENn2MvmnVCj7TlSI970BLzxkCeY/s1600/brown+sugar+apple+pie+2.jpg" width="640" /></a></div>
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Bake 1 hour in a 325F (160C) oven. Then divide the circumference by the diameter and compare that to the calendar and serve yourself up a golden, sweet, tart, buttery slice of delicious pie. On Pi Day or any other day!</div>
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<span style="font-size: x-large;">The Recipe</span><span style="font-size: x-large;"> </span></h2>
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<b><span style="color: #f1c232;">MAKES ONE 9 INCH PIE</span></b></div>
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One double pie crust, unbaked</div>
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8 cups sliced apples (I like Granny Smith, Honeycrisp or a combination)</div>
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2/3 cups flour</div>
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1 cup brown sugar</div>
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1/2 cup white sugar</div>
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1 teaspoon salt</div>
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1/3 cup butter</div>
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1 egg</div>
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1 Tablespoon water</div>
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3 Tablespoons (coarse) sugar </div>
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Preheat oven 325F (160C). </div>
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Place sliced apples into a mixing bowl. Stir in dry ingredients so all apple pieces are coated with the dry ingredients.</div>
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Cut the butter into small chunks and carefully stir them into the apples.</div>
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Line a 9 inch pie pan with one pie crust. Pour the apples into the crust, shape into a compact mound. Add the top crust lattice-weave or whatever way you prefer. Finish the edges.</div>
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Beat the egg thoroughly with the water to make an egg wash. Brush lightly onto top crust. Sprinkle with coarse sugar.</div>
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Bake 1 hour on middle or lower oven rack. Let cool somewhat before slicing the pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GiM197YuD4diJ5A9fIXWiv5NejxPBOrhzxSadiUKHrXAZYO5nyAWbgrT-QCm4xKgxF9efYPbcim6J2K6U6Ncnh0QbSjWzvK0wOoDjB3E6aLtSa0HzjLxhqme-ZUDv9snaOZBThbQ-eQ/s1600/Brown+Sugar+Apple+Pie+Collage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GiM197YuD4diJ5A9fIXWiv5NejxPBOrhzxSadiUKHrXAZYO5nyAWbgrT-QCm4xKgxF9efYPbcim6J2K6U6Ncnh0QbSjWzvK0wOoDjB3E6aLtSa0HzjLxhqme-ZUDv9snaOZBThbQ-eQ/s1600/Brown+Sugar+Apple+Pie+Collage.jpg" width="288" /></a></div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-83731598833379548322015-01-30T22:58:00.000+02:002015-03-19T22:38:39.939+02:00Cheesy Onion Pull-Apart Bread<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik75qdw5GokSD0RazCfti1cZCM9Fs_UjrrqavqHrVuxbfHpnaZy7k8don9c-pcK8LiFLmcRj0Hqrg5wIf0bzB8RyAvAjARgwdRZTF7tulzRSOeX9-7W6BMLTmGdRi44gBQFmdyT1h2d7M/s1600/cheesy+onion+pull-apart+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik75qdw5GokSD0RazCfti1cZCM9Fs_UjrrqavqHrVuxbfHpnaZy7k8don9c-pcK8LiFLmcRj0Hqrg5wIf0bzB8RyAvAjARgwdRZTF7tulzRSOeX9-7W6BMLTmGdRi44gBQFmdyT1h2d7M/s1600/cheesy+onion+pull-apart+bread.jpg" height="640" width="320" /></a></div>
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You know what Sunday is? The Superbowl. Yep. And my Seahawks are in it. For the second year in a row. (Woo-hoo!!!!) And, win or lose, when it's over I will be sad, because I will have to wait until fall to watch football again. (But I'll be less sad if we win!).</div>
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I would venture to say that Superbowl Sunday is probably the king of all snack days in America. Chips, dip, chicken wings, pretzels, and drinks that fizz are all on the top of the list of what Americans will be filling their grocery carts with in the next few days. </div>
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I found this recipe a few years ago, and it's definitely a superb snack for football watching with friends or anytime you want something easy that looks and tastes impressive with very little effort. When feeding a lot of people, this is a nice one to pull out of the oven along side a main dish and a salad. Or use it as a party appetizer.</div>
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Unless you bake the bread from scratch, I wouldn't even call this a recipe. More like a method for dressing up a loaf of bread. But oh-so-yummy. Which is perfect. You do not want fussy food while watching football. You might miss a Richard Sherman interception while you are working on the food. You wouldn't want that. Horrors.</div>
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So, try this one out this weekend on your snack table. It will disappear between Seahawks touchdowns. ;-)</div>
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(Note: I believe the original recipe credit goes to <a href="http://www.the-girl-who-ate-everything.com/2011/05/bloomin-onion-bread.html" target="_blank">the-girl-who-ate-everything</a>, which is a really great recipe blog. Definitely check it out!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NFrcjqGH-BIwBW0vRXXCfWvseFOguQwrnpgvygZ90WYvRCKurnbc1aGuHm-UCBQNSnYzQ6IZyDqYd9_1r33oAfwgWLRXWe5QUh0XeY429YEjbToLMUf8kbl9y5uFpoe55nShpzTSGdI/s1600/Jenny&gpafootball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NFrcjqGH-BIwBW0vRXXCfWvseFOguQwrnpgvygZ90WYvRCKurnbc1aGuHm-UCBQNSnYzQ6IZyDqYd9_1r33oAfwgWLRXWe5QUh0XeY429YEjbToLMUf8kbl9y5uFpoe55nShpzTSGdI/s1600/Jenny&gpafootball.jpg" height="320" width="315" /></a></div>
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Me with my grandpa. A 12 since mid-1970s.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-by-Step</span> </h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX394ntMWsKySjuCgnpea4sHoIfJ1WMTQe9-rg6odRIlaI7-RNj8sdeKseFtVmzH7nxm874catsgEjjEEGIYX94RWMMG4X55HivWo8-U-BSTicJVpztfNEnm0cff0ZzBW103HOrAKb0c/s1600/2015-01-30+09.09.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX394ntMWsKySjuCgnpea4sHoIfJ1WMTQe9-rg6odRIlaI7-RNj8sdeKseFtVmzH7nxm874catsgEjjEEGIYX94RWMMG4X55HivWo8-U-BSTicJVpztfNEnm0cff0ZzBW103HOrAKb0c/s1600/2015-01-30+09.09.39.jpg" height="424" width="640" /></a></div>
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And this is everything you'll need. That's it. Preheat your oven to 350F and put your Seahawks jersey on. (Blue and green hairspray optional).</div>
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So first we cut the bread like this. Pre-game show on in the background? Good. Make sure you don't slice all the way through the bottom. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwFy8N581vFS1TuLwz39BkBJVUhZndcE5w3ZONPkam4NKPaobNC_kzKIhSs8g0icuSYoMZmtB0t4X3ivXwAXafpm5JrrNxfLUqYNaV0QqZubC_Qb3xExHq1Wv2iftF0bOk1iB1-NGhEQ/s1600/2015-01-30+09.14.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwFy8N581vFS1TuLwz39BkBJVUhZndcE5w3ZONPkam4NKPaobNC_kzKIhSs8g0icuSYoMZmtB0t4X3ivXwAXafpm5JrrNxfLUqYNaV0QqZubC_Qb3xExHq1Wv2iftF0bOk1iB1-NGhEQ/s1600/2015-01-30+09.14.10.jpg" height="424" width="640" /></a></div>
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Cover a baking sheet with foil. </div>
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HELPFUL TIP: Take a little squished ball of foil and put it in the middle of the pan. When you put the sliced bread on top, the lump in the middle underneath will help the cuts in the bread "open" a little, which will make it easier for you to get the goodies in the cracks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-FL-vHDxhBgoTJg6svkP0qUgyJ0GnWRG8QcepyNF2IYIX8BaMFXo8Rd7CeFV3C1owu4C1J7z_iL4deMWKguWkYMOa3Us2SVRu11nPoD68Vsrhyphenhyphenao7GpusDjaCCy3QYZRoSjhwCnN3jo/s1600/2015-01-30+09.27.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-FL-vHDxhBgoTJg6svkP0qUgyJ0GnWRG8QcepyNF2IYIX8BaMFXo8Rd7CeFV3C1owu4C1J7z_iL4deMWKguWkYMOa3Us2SVRu11nPoD68Vsrhyphenhyphenao7GpusDjaCCy3QYZRoSjhwCnN3jo/s1600/2015-01-30+09.27.34.jpg" height="424" width="640" /></a></div>
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Put your bread on top of the lump of foil. </div>
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Now take your cheese and slice it in thin, small slices. Stick the slices in all of the cuts, making sure every square of bread has cheese on all sides. This part is a little tedious, I'll admit. </div>
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Only a few minutes 'til kickoff? Perfect. Don't worry, we won't miss it.</div>
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Melt the butter, and mix in the poppy seeds and green onions. Pour over the bread, and attempt to drizzle a little into all the cracks and over the surface of the bread. Trade a little smack talk with that one guy on Facebook who likes to give your team a hard time. (Is HIS team in the Superbowl? I think not.)</div>
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Mmmm. Now you'll need to stick this baby in the oven for about 15-20 minutes. It'll be ready by the end of the 1st. </div>
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Commercial break, time to pull this out of the oven. Now how does that look? </div>
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I'm just about that action, boss.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="color: #f1c232;"><b>MAKES 1 LOAF TO SHARE (6-10 SERVINGS)</b></span></div>
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1 round loaf crusty bread (sourdough is really good, but not necessary)</div>
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About 16 ounces of cheese (about 500 grams), sliced into small pieces</div>
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1/2 cup butter, melted</div>
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1/2 cup chopped green onions (spring onions)</div>
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2 teaspoons poppy seeds</div>
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Preheat oven to 350F (175C). Slice the bread horizontally and also vertically without cutting all the way through the bottom crust.</div>
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Prepare a baking sheet by lining with foil. Take a small-ish ball of foil and smush it flat and place in the center of the pan. Put the sliced bread loaf on top of the smushed ball of foil. This will help the slits in the bread open a bit.</div>
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Arrange the cheese in the slits of the bread, making sure every surface of cut bread is touching cheese.</div>
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Melt the butter in a glass measuring cup and add the poppy seeds and green onions. Mix and pour over the bread. Try to get the butter into the slits as well as over the surface of the bread.</div>
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Bake 15-20 minutes until the cheese is melted and beginning to brown a little.</div>
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Remove from oven, serve while hot.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-38342826283417523662015-01-26T22:37:00.000+02:002015-01-30T22:58:57.627+02:00Polenta with Thyme, Bacon and Poached Egg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK26EjWFXpk6ex0sSJ4AGVv9ymC3g_ubnX4x5cFYn5Nxxbv0CzLAoyC7yGMDWcfa6EApxHHHNgch7rkhuNgP5yuxJAXnvYVTd5ILr0u1alfY4a49aSYkgP0RKBHTOiS-9z63hliLVkkbM/s1600/polenta+with+egg+and+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK26EjWFXpk6ex0sSJ4AGVv9ymC3g_ubnX4x5cFYn5Nxxbv0CzLAoyC7yGMDWcfa6EApxHHHNgch7rkhuNgP5yuxJAXnvYVTd5ILr0u1alfY4a49aSYkgP0RKBHTOiS-9z63hliLVkkbM/s1600/polenta+with+egg+and+bacon.jpg" height="424" width="640" /></a></div>
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If you check the weather report and there's a cold front headed in, this is the dish for you. Cheap, filling, warm, comfort food. Hunker down with a bowl of this creamy goodness and you will have a happy tummy. </div>
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So. Polenta. Don't be scared. It's not hard. It's also cheap and delicious, filling and warm. </div>
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Let's do a quick run-down: what exactly is polenta?</div>
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The short answer: coarse-ground cornmeal. In Italy, polenta is the name of the dish made with the cornmeal. In America, we've had a history with cornmeal making both cornmeal mush (doesn't that sound yummy) and also grits. Ukrainian grocery stores also seem to have the grain widely available.</div>
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In America, you want the stuff that's actually labeled Polenta, or in a pinch, look for cornmeal labeled coarse ground. If it's not marked, it'll be medium ground. If it's ground too fine, you'll end up with floury gummy mush, as opposed to creamy delicious goodness. So you really do want to find the right stuff to begin with. </div>
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In Ukraine, it'll be in the grain section, coarse and yellow colored. </div>
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You're looking for something that looks like this (parsley garnish optional):</div>
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(I didn't actually take this photo -- thank you Google Image Search)</div>
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Here's the brand I finally found here (no luck at Walmart, I had to look at a different grocery store to get this here in America. In Ukraine, you can find the grain everywhere.)</div>
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When you first cook polenta, it's a creamy delicious thing -- maybe like the consistency of cream of wheat or grits. But as it cools, it thickens and becomes very solid. You can buy this more solid, pre-cooked stuff in the stores in tubes. Usually people cut it in slices and warm it up with sauce or other goodies on top. Also yummy, but we're going for the creamy kind today, so you're going to need to actually cook it.</div>
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I am not sure why, but polenta seems to have a reputation of being hard to cook. It's not. It does take a while, but if you know how to boil water and stir, you're qualified to cook this.</div>
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Without further ado, let's get this going before the blizzard hits (ok, so I'm in Texas right now -- no blizzards here, but there's one rolling into the Northeast and it's snowy in Ukraine, so it applies somewhere):</div>
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<h2>
<span style="font-size: x-large;">The Step-By-Step</span></h2>
<h3>
<span style="font-size: x-large;"><i><span style="color: #f1c232;">Cook the grain</span></i> </span></h3>
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So first we're going to bring 5 cups of water to a boil with a clove or two of minced garlic and some salt thrown in. </div>
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Now we add the polenta. Whisk it in until the water comes back to a boil. </div>
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Turn the heat to LOW. IMPORTANT STEP! Whisk every once in awhile as you walk by. You're going to keep cooking this for about 50 minutes.</div>
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What you want is bubbling lava. The slow bubbles forming and then eventually popping. This is what you need for about 45 minutes. Keep it uncovered, you don't need a lid. Add a little water and stir in if it looks like it's getting too thick. </div>
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Weirdly, when I cook this dish in Ukraine, 5 cups of water and 1 cup of grain seems to work perfectly. When I cook it in America, I need more like 6 cups of water so it doesn't get too thick. No idea why. So add water as needed.</div>
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<span style="color: #f1c232;"><i><span style="font-size: x-large;">Prepare the other ingredients</span></i></span></h3>
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Ok, so to make this into a real meal, we'll need some butter, thyme, parmesan (real is preferable to the kind in the green shaker), and one strip of bacon and one poached egg for each serving.</div>
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So as you are stirring the bubbling lava, you can be getting that bacon cooked and drained, and poaching your eggs.</div>
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If you don't know how to poach an egg, do a quick youtube search, there are plenty of videos out there. Maybe I'll do a poached egg post, but that will be for another day.</div>
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After about 45 minutes of cooking, the polenta should be creamy and the grains should be soft, not gritty. The photo above is actually a bit thicker than I like it -- so if yours looks like this, maybe stir in a bit more water. </div>
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So, when it's all done cooking, stir in the butter. Dish this up immediately or it will start to thicken into a solid mass as it cools.</div>
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Add a poached egg and a crumbled strip of bacon to each serving. Top with shredded parmesan and fresh thyme.</div>
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Curl up in a squishy corner of the couch and watch the snow come down. Savor each creamy, hearty bite. </div>
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<span style="font-size: x-large;">The Recipe</span><span style="font-size: x-large;"><span style="color: #f1c232;"><b><span style="font-size: small;"> </span></b></span></span></h2>
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<span style="font-size: x-large;"><span style="color: #f1c232;"><b><span style="font-size: small;">MAKES 4 SERVINGS</span></b></span> </span> </h2>
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1 cup uncooked polenta </div>
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5-6 cups water</div>
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1-2 cloves garlic, minced</div>
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1 1/2 teaspoons salt</div>
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2 Tablespoons butter </div>
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4 strips bacon</div>
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4 poached eggs</div>
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fresh thyme</div>
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fresh grated parmesan</div>
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Put salt, garlic and water in a saucepan and bring to a boil. Add polenta, whisk in and return to a boil. Then turn down the heat to LOW and whisk often, aiming for a "bubbling lava" effect. Add water as necessary if the polenta appears to thick.</div>
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Simmer and whisk about 45-50 minutes.</div>
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While it's cooking, prepare the poached eggs and cook the bacon.</div>
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When polenta is done cooking, stir in the butter and dish up immediately (do not allow to cool -- it will thicken!) </div>
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Top each serving with a poached egg and a piece of bacon, crumbled. Sprinkle with thyme and parmesan.</div>
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Serve immediately.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-61127866908513928992014-12-18T11:54:00.000+02:002015-01-30T22:59:33.255+02:00Vintage Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4AoiKdqCN3LJxHz2t3otfiKKjXf_gyIeuvKBBxEJq7Gl72ryudfKgnil6jsu0sRDRcBvUPKv4L11MCl-khMcgJCWI-sYKHnIsgYhCBIXT5AaE9U8n1XUnndu9PHnyKQhVJbpyc_QTlc/s1600/Gingerbread+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4AoiKdqCN3LJxHz2t3otfiKKjXf_gyIeuvKBBxEJq7Gl72ryudfKgnil6jsu0sRDRcBvUPKv4L11MCl-khMcgJCWI-sYKHnIsgYhCBIXT5AaE9U8n1XUnndu9PHnyKQhVJbpyc_QTlc/s1600/Gingerbread+Cookies.jpg" height="424" width="640" /></a></div>
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Do you have a "cool aunt"? I have several aunts -- the one that travels the world to exotic places, the good listener, and I also have a "cool" aunt. She talked to us kids like we were equals, and when I was an awkward pre-teen, she let me look through her fascinating book that told me about which make-up and clothing colors look good on you (I discovered from the book that I look best in "fall" colors). </div>
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My cool aunt also is a great cook, and one year for Christmas gave me a stack of recipes written out on index cards to add to my collection. One of these recipes is for "Old Fashioned Gingerbread Cookies". </div>
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I pulled out the index card in my cool aunt's handwriting when looking for Christmas traditions to start with my own family. My grandma had something like 23 different kinds of Christmas cookies she made every year to go on her famous cookie trays. With three young kids -- I can realistically pull off two kinds. So we do sugar cookies, and these gingerbread cookies, which I cut out with my mom's old jumbo cookie cutter. The kids make a joyful mess decorating the sugar cookies, and these fun spiced guys are a classic.</div>
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So here you go -- an old-fashioned gingerbread cookie recipe for you. Start your own holiday tradition (and invite your cool aunt over to have some too!). </div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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<i><span style="font-size: x-large;"><span style="color: #f1c232;">Make and Chill the Dough</span></span></i></h3>
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First we need to cream the softened butter and sugar. It should end up looking fluffy, like this. </div>
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Throw in the eggs and the molasses. Beat that in to the butter mixture.</div>
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It will look like this.</div>
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Now add the flour and the spices. Mix it all up.</div>
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When you mix this together it'll be a sticky dough. So we can't roll it out yet. We can, however, sample the dough and lick the beaters. And we need to chill the dough so that it's stiff enough to work with.</div>
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Wrap in plastic wrap and refrigerate a couple of hours or overnight.</div>
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<span style="color: #f1c232;"><i><span style="font-size: x-large;"> Roll, Cut and Bake the Cookies</span></i></span></h3>
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Divide the dough in two chunks. Re-wrap and refrigerate one of the chunks. Roll out the other half on a floured counter-top. The thinner you roll them out, the crispier they'll be. I myself prefer a softer cookie, so I try not to roll too thin. It's hard to tell in the photo, but it's probably a bit thicker than pie crust.</div>
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You can also preheat your oven at this point. 325F (165C). </div>
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Cut out the cookies with your favorite gingerbread man cookie cutter. The one above is my favorite -- it makes large cookies (about 5" tall) and the limbs are long enough that they can be bent to make a variety of "poses" for your gingerbread people.</div>
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Lay your cookies out on parchment-lined cookie sheets and pose them, if you like. Bake 10-12 minutes (don't overbake if you want your cookies soft!). Let cool before decorating. Repeat with the second lump of dough.</div>
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I like to use Royal Icing on these guys, because it hardens nicely, so the cookies don't smudge if they are stacked. Pipe a few little decorations on the cookies with a pastry bag (or a ziploc with a teeny bit of corner snipped off).</div>
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<span style="font-size: x-large;">The Recipe</span></h2>
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2 cups sugar</div>
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1 cup butter or shortening</div>
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2 eggs</div>
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1/2 cup molasses</div>
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4 cups flour</div>
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1 teaspoon ginger</div>
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1 teaspoon ground cloves</div>
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1 teaspoon nutmeg</div>
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pinch salt</div>
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2 teaspoons cinnamon</div>
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1 teaspoon baking soda</div>
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Cream the butter and the sugar.</div>
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Add in the eggs and molasses. Beat into the mixture.</div>
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Add the rest of the ingredients and mix together.</div>
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Wrap the dough in plastic wrap and refrigerate several hours or overnight.</div>
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When ready to bake, preheat oven 325F (165C) </div>
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Divide dough into two chunks. Roll out one while keeping the other wrapped and refrigerated.</div>
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Cut the cookies with your cookie cutter and place on parchment lined cookie sheet.</div>
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Bake 10-12 minutes. </div>
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Repeat with the second lump of dough. </div>
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Cool, decorate with icing of choice (Royal Icing recommended), enjoy. </div>
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Leave a few for Santa.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-74112681564155205822014-12-03T16:34:00.000+02:002015-03-19T22:39:36.468+02:00Dutch Babies<br />
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Here in a Ukrainian village, living far away from the nearest real grocery store, I have learned to meal plan. I normally take inventory of the freezer and then plan dinners for a week. </div>
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The flaw in the plan is when I fail to take the meat out of the freezer in time. Or when I get caught up in some ministry issue and my perfectly planned dinner just ain't gonna happen.</div>
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Most of my American friends would run to the grocery store for a frozen pizza or get Thai take out or just take the family to Olive Garden. I do not have any of those options. If I have bacon, I'll usually go the <a href="http://www.sisterspoon.com/2013/10/pasta-carbonara.html" target="_blank">pasta carbonara</a> route. But if I don't.... I make breakfast for dinner. (Whoever invented breakfast for dinner -- you are a genius!). Usually the go-to is waffles. But sometimes I like to do something different and we have Dutch Babies.</div>
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This is also a great recipe for a fun dessert (especially when you have nothing in your pantry but the basics) or a breakfast worthy of company. </div>
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My husband asked me to explain that we do not actually consume infants from Holland for breakfast or dinner. I am not sure why they're called Dutch babies. Some people call them German pancakes. It's sort of a cross between an enormous pancake and a souffle. Whatever European lineage you would like to attach to this dish, it's delicious, impressive and simple. Did I mention 4 ingredients and on the table in under 30 minutes? </div>
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Right, so let's do it....</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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First, let's double-check if you can do this.... do you have a blender? Check. Do you have an oven-proof frying pan (hint: will the handle melt in the oven or not?) Check. Ok, we are double-checked and ready to go.</div>
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So turn on your oven to a toasty 425F (220C) and put 4 tablespoons of butter in the pan. Stick the pan in the oven.</div>
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Now get out your blender, and have the rest of the ingredients pre-measured and ready to go.<br />
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Now crack the eggs into the blender. If your 3-year-old has a thing for cracking eggs, then take the extra 7 minutes to let him pull up the step ladder and crack the eggs. If not, that's ok too.</div>
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Whirl the eggs for three minutes. After 3 minutes, start adding about half of the flour, and then about half of the milk and then the rest of the flour and then the rest of the milk. Blend a bit more until it's smooth. </div>
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Soothe the 3-year-old who is running away with his ears covered because the blender is "too loud".</div>
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Take the pan out of the oven WITH A POTHOLDER. (For some reason, using a stovetop frying pan in the oven makes me very likely to grab the SCREAMING HOT pan handle with just my bare skin. Ouch.)</div>
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Pour the batter into the melted butter into the pan. Pop that baby (Dutch or otherwise) back into the oven for about 20 minutes.</div>
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When it's done, it will be all puffy and golden like this. Gorgeous. Call everyone to the table. Dutch babies are so much better straight from the oven, fluffy and hot. </div>
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Today I had some blueberry sauce on hand, so that's how we topped our dutch babies. But my favorite is a squeeze of lemon juice plus a sprinkle of powdered sugar. You could also use fresh fruit, jam, honey or syrup on top. The possibilities are many. Whatever you like.</div>
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Cut in quarters and dish up to the waiting hungry monsters. </div>
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<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="color: #f1c232;"><b>MAKES 2-4 SERVINGS</b></span> </div>
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4 Tablespoons butter</div>
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3 eggs</div>
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3/4 cup milk</div>
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3/4 cup flour</div>
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(Additional toppings as desired)</div>
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Preheat oven 425F (220C).</div>
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Put butter in an ovenproof skillet and let the pan with butter heat up in the oven.</div>
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Measure the milk and flour. In a blender, whirl the 3 eggs for 3 minutes. Add half of the milk, then half of the flour, then the rest of the milk and the rest of the flour. Blend just til smooth.</div>
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Pour batter into the hot pan (careful! use potholder!).</div>
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Bake in the oven 20 minutes.</div>
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Remove from oven and serve immediately.</div>
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Top with fresh fruit, lemon juice + powdered sugar, honey, jam or syrup.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-54099322634606187492014-11-01T23:17:00.000+02:002014-12-03T17:06:50.060+02:00Grandma's Homemade Bread<br />
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So this post has an ulterior motive. Of course, I am happy to provide the world with a wonderful bread recipe. But I also hope to inspire people to return to the art of bread-baking. I'm talking to you, college kids, moms who've never tried bread-making, single dudes, anyone.</div>
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Why? Well, for example, here in Ukraine, the main staple of any meal is bread. It's just not considered a meal without bread. But for the last 100 years, bread has been exclusively provided to the populace through soviet bread factories. No one gets their bread from anywhere else. And no one makes their own. They have lost the tradition of making their own bread, even though they depend on bread for every meal. </div>
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Example? In the war zone right now, food is scarce. I have friends who help distribute bread so people don't starve. And the people who can't buy bread or get to the distribution trucks? <i>Many of them are buying bread machines.</i> Say what? They absolutely can't go without bread - so in order to physically survive..... they buy a bread machine??? (Of course, these are the areas with electricity still operational). But I still can't fathom it. The collective knowledge of how to make bread has been completely lost.</div>
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So this is my small part to help change that. This is a recipe I use all the time handed down from my grandmother to my mother to me. I don't even use a recipe anymore, because I know it by heart. This recipe makes three large loaves, so if I make a batch on the weekend, it'll last our family all week.</div>
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If you are a veteran bread-baker, you'll enjoy this tried-and-true delicious recipe. If you are new to baking bread, give it a shot. Your house will smell awesome, your bread will be way WAY better than what you buy at the store, your kids will have fond memories of savoring your warm bread with butter and sugar on top, your friends will think you a kitchen wizard and, bonus, in time of war you will not have to elbow your way through the crowds to buy yourself a bread machine. </div>
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So here we go... don't be scared, I'll walk you through it.... fresh, warm, soft, delicious bread is only a few steps away.....</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-By-Step</span></h2>
<h3 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Make the batter, let it rise</span></i></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuiFpy1pPgmsxwfkIgOJRSdBpPrKjJrTjQAttBv3rot-GC5M5YpjPgOIZXwjJdLlonzG5L1t0zNEIVckTG5XsT2i3xlT05VEDId4eihBPCBGXrtCV-9Hl_l5ykU-8XTCMwMY_H6lG03A/s1600/2014-10-30+02.08.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuiFpy1pPgmsxwfkIgOJRSdBpPrKjJrTjQAttBv3rot-GC5M5YpjPgOIZXwjJdLlonzG5L1t0zNEIVckTG5XsT2i3xlT05VEDId4eihBPCBGXrtCV-9Hl_l5ykU-8XTCMwMY_H6lG03A/s1600/2014-10-30+02.08.46.jpg" height="424" width="640" /></a></div>
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First, add the sugar, salt and butter to the milk in a microwave-safe bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKCNVzYfSi3tCPjiJsIHni1LXEy6R5AJIW_UjK5SO2TzZ3kIvee-q2MSzKyC1aCUt4-LaqDoYlqTV16SSlMgCXGQ9cnJVjQvrIolDb-nBPEDWSlux5T0CKMKqh6n0vQC77uEg610ll78/s1600/2014-10-30+02.35.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKCNVzYfSi3tCPjiJsIHni1LXEy6R5AJIW_UjK5SO2TzZ3kIvee-q2MSzKyC1aCUt4-LaqDoYlqTV16SSlMgCXGQ9cnJVjQvrIolDb-nBPEDWSlux5T0CKMKqh6n0vQC77uEg610ll78/s1600/2014-10-30+02.35.08.jpg" height="424" width="640" /></a></div>
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Microwave for one minute at a time until the butter begins to melt around the edges. You're aiming for optimal temperature for the yeast. (Think bath temperature). So the milk should feel warm to the touch, but not hot. It seems like when the butter starts to melt, but isn't completely melted, the milk is usually the right temp. </div>
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It usually takes my microwave three minutes if the milk is cold from the fridge. Two if it's room temp to begin with. But every microwave is different, so the time isn't as important as the temp of the milk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xEp6c6vpKLZjPN_WRlccxnl-5rA3fq4jdCbuWwRRJk2N6OMgZjoIZ5-m4dEKjoDpODd6_GhFoyoje6CwjGtpOgiJbFXsVqz90ycny7CMo-Bc-M225LSFN6_NcpqLwGXM_ndz0Hh2Bl4/s1600/2014-10-30+02.45.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xEp6c6vpKLZjPN_WRlccxnl-5rA3fq4jdCbuWwRRJk2N6OMgZjoIZ5-m4dEKjoDpODd6_GhFoyoje6CwjGtpOgiJbFXsVqz90ycny7CMo-Bc-M225LSFN6_NcpqLwGXM_ndz0Hh2Bl4/s1600/2014-10-30+02.45.29.jpg" height="424" width="640" /></a></div>
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Add a packet of yeast to a small bowl of warm water. Sprinkle it on top and let it sit ("soften") for a few minutes.</div>
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After a couple of minutes, give the yeast a bit of a stir and it should dissolve nicely.</div>
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Add the yeast water to the melty-butter-milk mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbTo2sLDREmcXvjzNloCa7gOCGSqII2fHTPIhTdkI2SiqdgyR_nLGvtVU67VQvzzTl0Knbf1Vq-Zv5W8GstLB0Z8pRQi3wgkXwQJWON-G0PDqC8Ivx1EIOiVvJT3T0v_-ZSyz_iUGEhM/s1600/2014-10-30+03.06.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbTo2sLDREmcXvjzNloCa7gOCGSqII2fHTPIhTdkI2SiqdgyR_nLGvtVU67VQvzzTl0Knbf1Vq-Zv5W8GstLB0Z8pRQi3wgkXwQJWON-G0PDqC8Ivx1EIOiVvJT3T0v_-ZSyz_iUGEhM/s1600/2014-10-30+03.06.34.jpg" height="424" width="640" /></a></div>
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Now stir in about 8 cups of flour until you have a stiff batter. When it starts getting hard to stir, stop adding flour. It'll be sticky. Make sure the flour is thoroughly mixed in, no dry spots.</div>
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Cover with a tea towel and let it rise until almost doubled, (about an hour).</div>
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<h3>
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Shape the Dough, Let it Rise</span></i></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuuYdUqzeNgWVvy674vxCG3xNZegf0V4wlx0x7h6Jae8GEHkkGofwcKm3eE_TSreq9nr_oDKzZv2J3HdcKIEW-UaJ70aPW3a09dyDv1TjCz6W_MasED-HzKraO5k_fljlii7Orjs1Fwo/s1600/2014-10-30+04.05.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuuYdUqzeNgWVvy674vxCG3xNZegf0V4wlx0x7h6Jae8GEHkkGofwcKm3eE_TSreq9nr_oDKzZv2J3HdcKIEW-UaJ70aPW3a09dyDv1TjCz6W_MasED-HzKraO5k_fljlii7Orjs1Fwo/s1600/2014-10-30+04.05.11.jpg" height="424" width="640" /></a></div>
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The batter should have risen noticeably by now. Stir it down and start adding some flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LMypzmjmcLesr5ZPmyxhI3m6vjB-BrgMi6VOv83zEU1016LqadSk820GUX2F6aFM1CNLteAzSz7pAJTk-8DtiDgamXC-oqBsqVPztWYM-AtWknxKwx0O_l3g2QkLDIkqvQEFv8IqdyE/s1600/2014-10-30+04.08.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LMypzmjmcLesr5ZPmyxhI3m6vjB-BrgMi6VOv83zEU1016LqadSk820GUX2F6aFM1CNLteAzSz7pAJTk-8DtiDgamXC-oqBsqVPztWYM-AtWknxKwx0O_l3g2QkLDIkqvQEFv8IqdyE/s1600/2014-10-30+04.08.23.jpg" height="424" width="640" /></a></div>
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I normally add about 3 cups of flour at this point, give or take, but the important thing is getting it stiff enough that you can knead it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLccRza7hnAyteamK8IWUH_W5aKXPTEkVVbDCsnJrLGRw02Euiu59myw2tKbHd-ctni4a_bfAPHaXIjB3yVcGoSrGN_WEMj6xnF0MsHlW0cavQE5jTWQRfoLFsCGyvfSozQNzMXpMGuI/s1600/2014-10-30+04.10.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLccRza7hnAyteamK8IWUH_W5aKXPTEkVVbDCsnJrLGRw02Euiu59myw2tKbHd-ctni4a_bfAPHaXIjB3yVcGoSrGN_WEMj6xnF0MsHlW0cavQE5jTWQRfoLFsCGyvfSozQNzMXpMGuI/s1600/2014-10-30+04.10.44.jpg" height="424" width="640" /></a></div>
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Dump out the dough on a heavily floured surface and give it a good dusting of flour on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4W-kJ603bYnud0rVpXaz8mJAM9s1Rxwvjom-QPPyIrnNKCLagqcDrgbHY7lBBoQkfOSXARqmgB_mblvcd6Imy4js3oJu-JW0pWNr-5iQmSfZWd2rb8PCRtrZUhwF4YH9YqMCyWrNO1Ik/s1600/2014-10-30+04.14.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4W-kJ603bYnud0rVpXaz8mJAM9s1Rxwvjom-QPPyIrnNKCLagqcDrgbHY7lBBoQkfOSXARqmgB_mblvcd6Imy4js3oJu-JW0pWNr-5iQmSfZWd2rb8PCRtrZUhwF4YH9YqMCyWrNO1Ik/s1600/2014-10-30+04.14.20.jpg" height="424" width="640" /></a></div>
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Now knead. </div>
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For bread-making newbies, here's a quick tutorial:</div>
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Step 1: fold the dough in half, bringing the top down over the bottom towards you.</div>
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Step 2: using the heels of both hands, push the dough down and kinda smush it forwards. (In the photo I am only using one hand, but that's only because I needed a hand to work the camera.)</div>
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Step 3: turn the dough a quarter turn (I like counter-clockwise, but that's just me)</div>
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Repeat steps 1-3, adding a sprinkling of flour to the dough or the countertop when either one gets sticky. Keep going for 8-10 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWdUegHPd6LKyJs0YBrdB9Sb2_ZZPu1aa36RiTU7ar-u4yhjjTM_WfWdE9GaY64D58S7sTpeXQLCUtjbbOZLwo0-fzJ6V29Up61HcoeYpcKl9BY0dnGscsxb5TBHyXu7_g75z8pN4VBY/s1600/2014-10-30+04.21.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWdUegHPd6LKyJs0YBrdB9Sb2_ZZPu1aa36RiTU7ar-u4yhjjTM_WfWdE9GaY64D58S7sTpeXQLCUtjbbOZLwo0-fzJ6V29Up61HcoeYpcKl9BY0dnGscsxb5TBHyXu7_g75z8pN4VBY/s1600/2014-10-30+04.21.13.jpg" height="424" width="640" /></a></div>
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Your dough will be nice and smooth-ish and not sticky when you're done kneading. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46yobTPKZmTSSJ1QK1e8laPpNhiPGHWADHIKrSNd7v5IgLMtPeILypgyeP1uEgTZ4vRLA6nlCiuoOYYvFkE4L-5Qu0kTEfRPf3XzXODM8pBd8hsb-oyaENU0hSaFjjdZLqXkm-JV57T8/s1600/2014-10-30+04.24.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46yobTPKZmTSSJ1QK1e8laPpNhiPGHWADHIKrSNd7v5IgLMtPeILypgyeP1uEgTZ4vRLA6nlCiuoOYYvFkE4L-5Qu0kTEfRPf3XzXODM8pBd8hsb-oyaENU0hSaFjjdZLqXkm-JV57T8/s1600/2014-10-30+04.24.15.jpg" height="424" width="640" /></a></div>
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Divide the dough into three parts, as equally as you can.</div>
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Shape each lump into a loaf-like shape.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwAdNAFUeB5enhKYqpfIc1ezGY1gSkFuW_0z175h0mH-07IeOr8mxlHvY0ERvrZqCeos0TKeY95RqkZqeUZKG5xE0i7F1b8xXUsSoZUXwgEVXJENf27h8TcDDPCYG5YIUATVzUgapGUo/s1600/2014-10-30+04.33.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwAdNAFUeB5enhKYqpfIc1ezGY1gSkFuW_0z175h0mH-07IeOr8mxlHvY0ERvrZqCeos0TKeY95RqkZqeUZKG5xE0i7F1b8xXUsSoZUXwgEVXJENf27h8TcDDPCYG5YIUATVzUgapGUo/s1600/2014-10-30+04.33.27.jpg" height="424" width="640" /></a></div>
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Don't forget to grease your pans!</div>
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Place the dough into the greased pans, cover with a tea towel, and let rise again, about 20-30 minutes until the loaves are looking puffed up.</div>
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<div style="text-align: left;">
*Tip: Turn your oven on now to preheat at 350F (175C) and place your bread pans on the stovetop to rise. The heat from the oven will make the stovetop a little warm and will be a lovely spot to encourage your loaves to rise nicely. </div>
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<h3 style="text-align: left;">
<span style="font-size: x-large;"><span style="color: #f1c232;"><i>Bake, Cool, Yum.</i></span></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hOaa6wRX9XeCDUb46qe_ozvgcPgW1T3UTbv_W4i2HB_NGtSbwKMeFYot3Dm6R4eCAl9p9VU1CVCQp8zpQ4wDwfAMe9Ss6jd8JRBRT8mqZKQRcNQu4s8YxtX1z_KbysbUKvDNHXLaeQ8/s1600/2014-10-30+05.21.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hOaa6wRX9XeCDUb46qe_ozvgcPgW1T3UTbv_W4i2HB_NGtSbwKMeFYot3Dm6R4eCAl9p9VU1CVCQp8zpQ4wDwfAMe9Ss6jd8JRBRT8mqZKQRcNQu4s8YxtX1z_KbysbUKvDNHXLaeQ8/s1600/2014-10-30+05.21.48.jpg" height="424" width="640" /></a></div>
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If you like, you can cut a shallow slit down the middle of the tops of the loaves. This helps create the classically shaped bread slice with the dent in the top. I also found in my oven that cutting the slit prevents the loaf from "leaning" to one side as it rises. But not entirely necessary. Whatevs.</div>
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Place your pans in the oven to bake for about 45-60 minutes, depending on the shape of your pans and how your oven behaves. Rotate them around about halfway through cooking. I recommend bottom or middle racks.</div>
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About 10 minutes before the bread is done baking, I like to pull it out of the oven and quickly brush the tops with an egg wash (1 egg whisked with a couple teaspoons of water). This gives the crust that nice golden glossy look. Again, not strictly necessary, just a nice touch. Put the bread back in to finish baking.</div>
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Pull it out of the oven and let the pans cool on a wire rack for about 10-15 minutes. Then run a knife around the edge and turn the loaves out of the pans to cool completely.</div>
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Ok, well, maybe not <i>completely. </i>Because it's a tragedy and a shame not to sample a few slices while the bread is still warm, where the butter just melts and the steam wafts up and .... just mmmm. </div>
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Now enjoy your bread. Take toast to the next level. Make amazing grilled cheese sandwiches. Make your soup look good. Indulge in some high-carb snacking. And re-gift that bread machine. You don't need it. You're a bread-making rock star.</div>
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<span style="font-size: x-large;">The Recipe</span> </h2>
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<span style="color: #f1c232;"><b>MAKES 3 LOAVES</b></span></div>
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4 cups milk (about 1 liter)</div>
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3 Tablespoons sugar</div>
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1 Tablespoon salt</div>
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2 Tablespoons butter </div>
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1/2 cup warm water</div>
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1 package active dry yeast</div>
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12 + cups flour</div>
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Egg Wash: 1 egg + 2 teaspoons water, whisked (optional)</div>
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1) Pour milk into a microwave-safe mixing bowl. Add butter, salt, and sugar. Microwave for one minute at a time until you notice the butter beginning to melt around the edges. Set aside.</div>
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2) Pour yeast into the warm water. Let sit for a few minutes, then stir to dissolve. Add to milk mixture.</div>
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3) Add flour to milk, stirring as you go, to make a stiff batter (about 8 cups of flour).</div>
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4) Cover the bowl with a tea towel and let rise until almost doubled, about one hour.</div>
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5) Stir down the batter and add more flour (about 3 cups), until the dough becomes too stiff to stir.</div>
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6) Dump out the dough onto a heavily floured surface. Knead 8-10 minutes, adding flour as necessary. Dough should be smooth and elastic.</div>
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7) Divide dough into 3 lumps. Make each lump into a loaf shape and place in greased bread pans. </div>
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8) Preheat oven 350F (175C).</div>
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9) Cover pans with tea towel and let rise 20-30 minutes.</div>
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10) Place pans in the oven and bake 45-60 minutes.</div>
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11) If desired, 10 minutes before baking is finished, brush the tops of the loaves with egg wash. Return bread to ovens and finish baking. </div>
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11) Remove from oven and let pans cool on wire rack about 10 minutes, then run a knife around the edge and turn out the loaves onto the wire racks. Let cool completely. Store in airtight container.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-1191539850384006782014-10-13T15:37:00.001+03:002014-11-01T23:17:46.331+02:00Apple Cake<br />
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In my mind, recipes tell a story. Sometimes the story is uninteresting, like "I saw it on Pinterest", but other times, a recipe recalls family holidays or mom's best after school treat. This particular recipe came from some dear friends and pulling it out of the recipe box is like pulling out a snapshot of times spent with them.</div>
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When you are a missionary, it's hard to keep strong relationships back home, when you get to have face-to-face time once a year, at best. Our friends, Brian and Talia, always make us feel like family any time we come in-- from offering their car, or a place to stay or any help we might need - to the understanding they have for our jet-lagged cranky kids. We always leave their house saying to each other "I want to be parents like that." Their kids are a delight and supernaturally well-behaved and polite. To sum up, we love that family.</div>
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Once I was having a visit with them, and after dinner, Talia pulled two pans of this delicious cake out of the oven. I could smell it baking all the way through dinner. It was scrumptious and moist, and of course I asked for the recipe. She gave me a recipe card with "Nancy's Apple Cake---- Mmmm!" typed across the top. Not sure who Nancy is, but I'd like to thank her and Talia. It has now become a go-to recipe for an easy dessert, especially since it doesn't require brown sugar (hard to come by here). It is divine served warm with a scoop of ice cream or freshly whipped cream on top.</div>
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So make this cake, have some good friends over to laugh and talk and spend time with. Isn't that what it's all about?</div>
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<span style="font-size: x-large;">The Step-by-Step</span> </h2>
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Preheat the oven. 325F (165C). Get to work on the apples. Peel, peel. Chop, chop.</div>
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With the apples, throw in sugar, oil, vanilla, and beaten eggs. If you like nuts, toss 'em in now.</div>
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Stir, stir. Mix, mix.</div>
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Now toss in the flour, soda, salt and cinnamon.</div>
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Stir, stir. Mix, mix.</div>
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Spread the batter into a greased 9"x13" pan.</div>
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Bake, bake. Yum, yum.</div>
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<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="color: #f1c232;"><b>MAKES ONE 9"X13" PAN</b></span></div>
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4 cups diced apples</div>
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2 cups sugar</div>
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1 cup oil</div>
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1 teaspoon vanilla</div>
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2 beaten eggs</div>
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1 cup walnuts or pecans (optional)</div>
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2 cups flour</div>
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1 teaspoon salt</div>
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1 teaspoon baking soda</div>
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2 teaspoons cinnamon</div>
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Preheat oven 325F (=165C) </div>
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Mix apples, sugar, oil, vanilla, eggs and nuts (if using) together with a spoon.</div>
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Add flour, salt, soda and cinnamon. Stir again until well blended.</div>
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Spread the batter into a 9"x13" greased pan. Bake at 45-60 minutes, use toothpick to test if it's done.</div>
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Serve warm or cold with vanilla ice cream or homemade whipped cream, if desired.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-24284204449061072912014-10-06T17:45:00.000+03:002015-03-19T22:47:25.620+02:00Shrimp Tacos with Corn Pepper Salsa and Chili-Lime Sour Cream<div class="separator" style="clear: both; text-align: center;">
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The war here in Ukraine continues, but it's calm where we are and people still need to eat. So I'm choosing to put aside all the "possible invasion" rumors and the discouragement at the current political situation and just keep cooking. So here we go.... <br />
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Anyone else a little bored with standard ground beef tacos? Or even mixing it up with chicken? Here's a great alternative-- shrimp tacos. It automatically elevates your family's "taco Tuesdays" into something special. </div>
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So this recipe is the result of a lot of experimentation on my part. I haven't had many authentic shrimp tacos for comparison, so instead of going the authentic route, I decided on the what-I-have-on-hand-that-tastes-good route.</div>
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So this is what I came up with. I knew I wanted chili, lime and cilantro involved. I decided I wanted a corn salsa (easy to find -- a can in my cupboard) and I really like the sweetness of the corn against the saltiness of the shrimp. Add cilantro and red bell pepper to the mix, and bam, there's your salsa.</div>
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Then to incorporate the chili and lime, I mixed that into sour cream. Then just cook up the shrimp with some butter, garlic and a dash of cumin. </div>
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Throw it all into a tortilla with some shredded lettuce -- mmm, mmm. This is how I like shrimp tacos. Try this version or do some experimenting yourself....</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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<span style="font-size: x-large;"><span style="color: #f1c232;"><i>Make the Corn-Pepper Salsa</i></span></span></h3>
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So after opening and draining the can of corn, we need to chop up the bell pepper and the cilantro. If you like a little more heat, you can add your favorite type of hot chilis or peppers into the mix. Add a dash of salt and.....</div>
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Lovely. There, that wasn't too hard, was it?</div>
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<span style="color: #f1c232;"><i><span style="font-size: x-large;">Make the Chili-Lime Sour Cream</span></i></span></h3>
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Now you mix up the sauce. It's really tricky. Ready? Mix lime juice, salt and chili powder into some sour cream. Done? I knew you could do it!</div>
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<span style="color: #f1c232;"><i><span style="font-size: x-large;">Cook the Shrimp </span></i></span> </h3>
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Now we are ready to deal with the shrimp. Mince a couple of cloves of garlic. </div>
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Toss the peeled shrimp with a bit of cumin.</div>
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Cook the garlic and the shrimp together in some butter. See how the shrimp have all turned pink and they are not so see-through-ish? (What? You have a better word?) This indicates they are done. </div>
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Don't keep them on the heat once they are finished cooking, if they overcook they'll get all rubbery and yucky. Blech. </div>
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If you want, shred some lettuce and warm your tortillas. Then assemble your tacos and devour. Sooo gooooooood.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="color: #f1c232;"><b>MAKES ABOUT 8-12 TACOS</b></span></div>
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<u><b>The Corn-Pepper Salsa</b></u></div>
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1 can of sweet corn, drained</div>
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1/2 cup minced red bell pepper</div>
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2/3 cup loosely packed chopped cilantro* </div>
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1/2 teaspoon salt</div>
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(optional: minced chili, jalapeno, or other pepper, to taste) </div>
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Combine in a medium bowl.</div>
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<i>(* cilantro, for you British and Aussie folks, is called coriander leaves where you live. In Ukraine, it's in some large grocery stores like Metro and Novus and it's called "Кінза")</i></div>
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<b><u>The Chili-Lime Sour Cream</u></b></div>
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1 1/4 cup (350 grams) sour cream </div>
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4 teaspoons chili powder</div>
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Juice of 2 limes</div>
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1 teaspoon salt</div>
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Mix together until well combined.</div>
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<b><u>The Shrimp</u></b></div>
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1.5 lbs (750-800 grams) uncooked shrimp or prawns, peeled</div>
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3 cloves garlic, minced</div>
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2 teaspoons cumin</div>
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2 Tablespoons butter</div>
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Heat up a frying pan to medium-high with the butter in it.</div>
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Toss the peeled shrimp with the cumin.</div>
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Saute the minced garlic and the shrimp in the butter until all of the shrimp are cooked through and pink.</div>
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<b>Assemble tacos with the corn salsa, the sour cream sauce, the shrimp and shredded lettuce, if desired.</b></div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-70696954416937864412014-09-25T19:52:00.000+03:002015-06-08T23:49:15.017+03:00The Best Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHyOVPyEizsg60It-uM-x38gGPzQYWrqvIbuWUyIYdHA2BCH5BrdnpGfO0ezxTGDE9bIqWKmtRHlA3oU2VhIrAj8-LrAa3j0BZHIlLiOc5FXkazunAjWV4_f0zgwvrhxhnUdkdg376Kw/s1600/The+Best+Cinnamon+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHyOVPyEizsg60It-uM-x38gGPzQYWrqvIbuWUyIYdHA2BCH5BrdnpGfO0ezxTGDE9bIqWKmtRHlA3oU2VhIrAj8-LrAa3j0BZHIlLiOc5FXkazunAjWV4_f0zgwvrhxhnUdkdg376Kw/s1600/The+Best+Cinnamon+Rolls.jpg" width="640" /></a></div>
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Parker, this one's for you.</div>
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Something I really like to do is cook for people who really appreciate it. Especially fun is cooking for volunteers who have been away from home for awhile and get really super excited about a pan of brownies, or chicken enchiladas, or cinnamon rolls. I love cooking for World Racers (they spend 11 months traveling to 11 countries). They get seriously excited about things like.... cookies. Or... salad. I mean really, REALLY, excited. And then there's Parker.</div>
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Parker is a high school graduate who has spent his last few summers serving here with us in Ukraine. He stays well beyond the week or two that most teams can invest. This summer he quit his job and spent his whole summer, and then some, helping us out with the refugee craziness we've been dealing with here.</div>
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I think everything I made for Parker he said was the best he'd ever tasted. Actually, he said "Ze best of ze best" because he'd been hanging out with Ukrainian kids speaking heavily-accented English way too much. </div>
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Parker was very excited about these cinnamon rolls. "Ze best of ze best". And he wanted the recipe.</div>
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Here ya go Parker. Knock your socks off. </div>
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P.S. You are "ze best of ze best". See ya next summer. </div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-by-Step</span><span style="color: #f1c232;"><i><span style="font-size: x-large;"> </span></i></span></h2>
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<span style="color: #f1c232;"><span style="color: black;"><span style="font-size: small;">*Note: This recipe is based on one originally posted on the blog <a href="http://valleyridgerecipes.blogspot.com/search?updated-max=2010-04-20T19:59:00-07:00&max-results=7&start=84&by-date=false/" target="_blank">"Valley Ridge Recipes"</a> and the frosting is based on the recipe over at <a href="http://notsohumblepie.blogspot.com/2011/03/cinnamon-rolls-with-whipped-cream.html" target="_blank">"Not So Humble Pie."</a> The versions here are not exactly the same, as I have tweaked both recipes to my liking. Thanks to both sites, for great recipes!</span></span></span></div>
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<span style="color: #f1c232;"><span style="color: black;"><span style="font-size: small;"> </span></span><i><span style="font-size: x-large;"> </span></i></span></div>
<h2 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Mix the Dough</span></i></span></h2>
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Ok, Parker, here we go. First we take a LARGE mixing bowl and pour in the warm water, oil and sugar. Mix a bit, then add the yeast. Let it sit for 15 minutes.</div>
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Beat the eggs in a smallish bowl and add to the yeast.</div>
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And now we add the flour and salt.</div>
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Stir it all up really good until it clings together with no floury spots. You still with me, Parker?</div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Knead, Rise, Shape, Rise</span></i></span></h3>
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Plop that dough down on a floured counter-top and start kneading. Kneading dough is awesome. It's like a cross between playing with play-dough and a therapeutic release of aggression all in one. Release your aggression on the dough for about 10 minutes.</div>
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Turn, fold, push, repeat.</div>
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And you end up with a lovely ball of dough. Like this. Cover that with a tea towel and let it rise until it's about double in size.</div>
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And here it is, doubled in size. Nice and light and squishy. Cut it in half and set half of the dough aside.</div>
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Now clean up your floury counter-top. Get it nice and clean and dry. Then make a mess again by lightly oiling the counter with a small amount of vegetable oil. </div>
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Now roll out that dough into a rectangle. You want the long side to be about 22 inches and the short side to be about 18 inches. (In cm that's about 55x45). You don't have to be all perfectly precise here, just giving you a guideline.</div>
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Spread a nice generous amount of melted butter on there.</div>
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Parker, are you there? Or has Parker's mom taken over? Either way, let's keep going....</div>
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And now, the cinnamon-sugar. Also be generous. This is about halfway through my application of the cinnamon-sugar. Be even, and get it all the way to the edges.</div>
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Now, we are going to test your skills at following directions. Start at the SHORT side of the rectangle, and roll the dough fairly tightly. </div>
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Pop Quiz: Did you start at the SHORT side? Good. Nicely done.</div>
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Now go get some trusty dental floss. Slide it under the rolled-up dough. Cross the floss over the dough and pull tight, slicing the roll in half. </div>
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Now slice each half into half again, making 4 pieces. Now slice each of those pieces into 3 more, making a total of 12 cinnamon rolls.</div>
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Line a baking pan with parchment paper, and gently (I said, GENTLY, Parker) transfer the cinnamon rolls to the baking sheet. Cover with a tea towel.</div>
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Now go back to your second lump of dough and repeat the process so that you end up with 2 pans of 12 rolls each.</div>
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Cover the pans and let rise about 15-20 minutes- until they are puffy. Turn on the oven to 350F (175C).</div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Bake and Frost</span></i></span></h3>
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Put those babies in the oven and bake for about 20 minutes. Rotate them around or switch racks halfway through if your oven doesn't bake entirely evenly.</div>
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After the rolls have cooled a bit, smear the frosting on. </div>
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No holding back, now. You've come this far, you might as well throw caution to the wind and go for broke.</div>
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Now isn't that a sight to behold? </div>
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Parker, I expect you to practice and be ready to bust these out for everybody next summer. </div>
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And this is the reward for all your labor. Warm, comforting, mouthwatering delicious cinnamon rolls. That, and the joy and profound satisfaction on the faces of all of your hungry fans. Yes, that's definitely Ze Best part.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
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<span style="font-size: x-large;"><span style="color: #f1c232;"><b><span style="font-size: large;">Makes 24 large rolls</span></b></span></span></div>
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<div style="text-align: left;">
3 1/2 cups warm water</div>
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4 Tablespoons active dry yeast (I like Saf Instant)</div>
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1/2 cup oil</div>
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3/4 cup sugar</div>
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3 eggs</div>
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1 Tablespoon salt</div>
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10 1/2 cups flour</div>
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2/3 cup melted butter</div>
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3 cups sugar + 3 teaspoons cinnamon </div>
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1) Mix warm water, oil and sugar in a very large mixing bowl. Sprinkle yeast over the top. Let sit for 5 minutes and then whisk together and let stand another 10-15 minutes.</div>
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2) Beat eggs in a small bowl, then whisk into yeast mixture. Add flour and salt, mix with a wooden spoon until thoroughly combined with no floury spots.</div>
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3) Lightly flour a counter-top. Turn the dough out onto the counter and knead for 10 minutes. </div>
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4) Cover the dough and let rise until double (about 45 minutes)</div>
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5) Divide the dough in half. Set aside half the dough and cover with a tea towel.</div>
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6) Clean and dry the floured counter and lightly coat the surface with vegetable oil. Roll out the other half of the dough to a 22"x18" rectangle.</div>
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7) Spread 1/3 cup of melted butter over the surface of the dough. </div>
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8) Mix the cinnamon and the sugar, then sprinkle 1 1/2 cups of it over the butter, distributing evenly and not forgetting the edges.</div>
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9) Roll the dough up from the short edge, then cut in 12 pieces. *Tip: use dental floss to cut the rolls instead of a knife -- it helps the rolls keep their shape.</div>
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10) Place the rolls on a parchment-lined baking sheet. Repeat steps 6-10 with the other half of the dough.</div>
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11) Preheat oven to 350F (175C).</div>
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12) Let rolls rise, covered with a towel, for about 15-20 minutes.</div>
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13) Bake for approx. 25 minutes. (Switch racks and/or rotate halfway through). The rolls will be light brown and not gooey in the center when done.</div>
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14) Let the rolls partially cool before frosting. Frost and serve.</div>
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<h3 style="text-align: left;">
<span style="font-size: x-large;">Whipped Cream Cheese Frosting Recipe</span></h3>
<div style="text-align: left;">
16 ounces (=500 grams) softened cream cheese</div>
<div style="text-align: left;">
1/2 cup (=100 grams) softened butter</div>
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4 cups (=450 grams) powdered sugar</div>
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1 Tablespoon vanilla extract</div>
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1/2 teaspoon salt</div>
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3/4 cups cold heavy whipping cream</div>
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1) Beat the whipping cream to stiff peaks.</div>
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2) In a separate bowl, beat the remaining ingredients until smooth. Continue beating for 5 minutes.</div>
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3) Fold the whipped cream into the cream cheese mixture. </div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-59540759541147771282014-09-14T16:28:00.000+03:002014-09-28T08:28:13.302+03:00Roasted Red Pepper & Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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What is the deal with tomato soup and grilled cheese sandwiches? It just seems like a combination that goes well together, it's an easy and cheap meal and seems to, on some level, bring a certain<br />
amount of homey comfort to the table. My husband grew up with tomato soup and cheese sandwiches as a Sunday evening tradition. He still loves this meal and the nostalgia it brings. And really, didn't all of us who grew up in America have this meal during our childhoods?</div>
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While this soup hasn't reached the status of "weekly tradition" at our house, (I like experimenting too much to do the same meal every week), I do like the addition of roasted red pepper better than plain tomato soup. It takes it up several notches above canned soup. And, for the finishing touch, add some grilled cheese croutons or serve with crusty bread.</div>
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This is a fairly quick and easy meal, perfect for when you are busy with refugees, a threat of Russian invasion, or a ton of laundry and fighting siblings. It also looks lovely.</div>
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PS No dairy or gluten in this one, for those who are concerned about those things.... just veggies, broth (you can use vegetable broth if you like), and a little oil and spices.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-by-Step</span></h2>
<h3 style="text-align: left;">
<span style="color: #f1c232; font-size: x-large;"><i>Prep the Veggies</i></span></h3>
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First, turn your oven onto broil, and while it's heating up, chop your red peppers. Remember to remove the seeds and the white membrane inside.</div>
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Toss the peppers with a bit of oil, then spread them out on a foil-lined pan and place in the oven.</div>
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Broil for 10-15 minutes, remove when the edges of the peppers start to blacken. Set aside for now.</div>
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Now we prep everything else. Dice the onion and tomatoes, and mince the garlic.</div>
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<h3>
<span style="font-size: x-large;"><i><span style="color: #f1c232;">Cook the Soup</span></i></span></h3>
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Saute the onions, tomatoes and garlic in a bit of oil in a soup pot.</div>
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Add chicken broth, roasted peppers, and spices. </div>
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Trust me, it'll look better when it's finished. </div>
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Let that simmer for about 20 minutes. You can take this time to grill up some cheese sandwiches to accompany your delicious soup. Or, let's be honest, kill 20 minutes on Pinterest.</div>
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<h3>
<span style="font-size: x-large;"><i><span style="color: #f1c232;">Puree the Soup</span></i></span></h3>
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Now the soup looks like this. The veggies should all be nice and tender by now. If you have one of these babies (an immersion blender), pull it out. If not, go get one. </div>
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No, just kidding. If you don't have one, you can just use a regular blender.</div>
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Blend, blend, blend. </div>
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It's not necessary to get this perfectly smooth. You want it all blended through, so there are no big chunks of anything, but a little bit of rustic texture is good.</div>
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Serve with grilled cheese croutons, if you so desire. </div>
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(Hint: just make some grilled cheese sandwiches and cut them into chunks).</div>
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Enjoy a taste of nostalgia. But better.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span><span style="font-size: x-large;"><b><span style="color: #f1c232;"> <span style="font-size: small;"> </span></span></b></span></h2>
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<span style="font-size: large;"><b><span style="color: #f1c232;">MAKES 3-4 SERVINGS</span></b></span> </div>
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3 red bell peppers</div>
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2-4 Tablespoons olive or vegetable oil </div>
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1 large onion</div>
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4-5 medium tomatoes</div>
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5 cloves garlic</div>
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3 cups chicken broth</div>
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1 Tablespoon dried basil</div>
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1 Tablespoon dried oregano</div>
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1 teaspoon of paprika</div>
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pinch of cayenne (optional)</div>
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Turn oven onto broil. </div>
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Chop bell peppers and toss with 1-2 Tablespoons oil. Spread in a single layer on a foil-lined baking sheet. Put in the oven to broil. Remove the peppers when the edges start to blacken. Set aside.</div>
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Dice onion and tomatoes. Mince garlic. </div>
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In a soup pot, heat 1-2 Tablespoons of oil. Saute the onions, tomatoes and garlic until the onions are tender and translucent. </div>
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Add chicken broth, spices, and roasted peppers. Turn heat down to medium-low and simmer for 15-20 minutes. </div>
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Using an immersion blender or a regular blender, puree the soup until the texture is uniform with no chunks. Taste and add salt to taste.</div>
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Serve with grilled cheese croutons, if desired. </div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-79740251228256718252014-07-02T21:11:00.001+03:002014-09-28T08:28:40.579+03:00Perfect Pie Crust<div class="separator" style="clear: both; text-align: center;">
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So. Pie crust. It's one of those things that only takes a few basic ingredients, but everyone has a slightly different recipe and it seems that for no reason at all, sometimes the crust turns out and sometimes... well, it doesn't. (Hard and tough? Doughy and droopy? And how in the world do you <br />
get those perfect flaky layers? Yeah, don't tell me you haven't run into one of these problems trying to make pie crust. I know I have!)</div>
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This recipe is my version of pie crust that I have perfected over the years. It started with my grandma's crust recipe, but then I added a couple of secret ingredients that help with that elusive flakiness factor, and I have developed a couple of tricks to make sure it all turns out just right.</div>
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So now I share my tender flakiness with you. Ok, I mean I have here documented all of the pie-crust wisdom I have gained over the years here in this post for your benefit. Resist the urge to buy a crust from the store. It's so much more satisfying to make your own. And this recipe and the tricks I've learned will help propel you on your way to pie crust greatness. </div>
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This recipe makes four single crusts. (I figure if you are going to get your counter-tops all flour-y, you might as well make extra. The crust freezes just fine, so next time you can just pull it out of the freezer.) So here we go....</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-By-Step</span><span style="color: #f1c232;"><br /></span></h2>
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<span style="font-size: x-large;"><i><span style="color: #f1c232;">Mix the Dry Ingredients</span></i></span></h3>
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Ok, before we start, throw four sticks of butter (2 cups or 400 grams) in the freezer. It's best if they are completely frozen, so you can do this as far ahead of time as you want.</div>
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Next, mix the salt and sugar into the flour. </div>
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<i><span style="font-size: x-large;"><span style="color: #f1c232;">Cut in the butter</span></span></i></h3>
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<b>SECRET TIP #1: </b>Ok, now take that completely frozen butter out of the freezer, and grate it. Yep, you heard me. It'll take a little muscle, but this trick ensures the butter will all be in the perfect pea-size bits and it will also keep your dough cold. These are two things that pie-crust experts are always harping on. Pea-sized butter and cold dough. So there you have it, a foolproof way to accomplish both.</div>
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PS, you don't need the full 2 cups, you need 2 cups minus 2 Tablespoons. So that little bit that you can't grate without shredding your fingers in the process? That's your extra 2 Tablespoons that you do not include. Use it on your toast. </div>
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Dump the grated butter into the flour mixture. It'll look like a lot more butter than flour, that's because it's all grated and fluffy, so to speak.</div>
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<div style="text-align: left;">
Now you need to work the butter into the flour. Give it a couple of stirs with a wooden spoon, just to coat the butter pieces with flour, then drop the spoon and use your hands. </div>
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What you want to do is rub small handfuls of the mixture between your thumb and fingers to kind of work the butter into the flour. </div>
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<div style="text-align: left;">
You don't need to do a lot of this, since the butter is already in correct-sized bits. You will still be able to see pieces of the butter. That's the way you want it. </div>
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<h3>
<span style="font-size: x-large;"><i><span style="color: #f1c232;">Mix in the liquid</span></i></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEeJver4hIxAi6AU2rdZOs_kG7FPh5gIL9UXW1Nu-M18vHfpe6QNvRwRtzQF1mJDRwLMcDqLkDxr5FvtjWpfp8HSm1BXWCknwMIyi0471hIW0knmUUHl_PcNY6C6VKZNNCB_PFTCu378/s1600/2014-07-01+04.06.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEeJver4hIxAi6AU2rdZOs_kG7FPh5gIL9UXW1Nu-M18vHfpe6QNvRwRtzQF1mJDRwLMcDqLkDxr5FvtjWpfp8HSm1BXWCknwMIyi0471hIW0knmUUHl_PcNY6C6VKZNNCB_PFTCu378/s1600/2014-07-01+04.06.44.jpg" height="424" width="640" /></a></div>
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<div style="text-align: left;">
<b>SECRET TIP #2: </b>Not even my grandma knew this one. Something about the chemistry of egg yolk and vinegar together in a pie crust magically creates flakiness. Crazy, right? </div>
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So we're going to add 2 egg yolks and 4 teaspoons of vinegar (Ukraine friends just use 2 teaspoons - the vinegar is stronger here) to a glass measuring cup and stir together with a fork.</div>
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<div style="text-align: left;">
Now add enough COLD water to the egg-vinegar mixture to make 2/3 of a cup total.</div>
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<div style="text-align: left;">
Pour the liquid into the butter a little at a time and stir it in with a fork. </div>
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With all of the liquid incorporated, the dough will probably still be a bit floury and crumbly. Like this.</div>
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Add more water, a tablespoon at a time, until you can form the dough into a ball with your hands that won't fall apart. </div>
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<b>SECRET TIP #3: </b>Don't get carried away here. When the dough has the right amount of liquid in it, it will still seem pretty crumbly. Only add enough liquid for it to stay together. Barely. I think I added about 3 more Tablespoons to this batch. If you add too much water, the dough will be sticky and not hold it's shape. Then it'll droop down the sides of your pan and it won't be pretty. And you don't want ugly pie crust, do you?</div>
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<h3>
<i><span style="font-size: x-large;"><span style="color: #f1c232;">Form the Pastry</span></span></i></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzLwJoC59KeXmX-W7RuYSZrbj0NcSKzlKkQBsA7G479OkNO5fEMaemPaBG7CrNE6fSIBsNMoi3CgzJbe6Q32zUo6_9cXrOpA-fwzs7zo5zGL6uTe0N-DNEcToj3rjUC-m7tb5ivjW2P8/s1600/2014-07-01+04.23.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzLwJoC59KeXmX-W7RuYSZrbj0NcSKzlKkQBsA7G479OkNO5fEMaemPaBG7CrNE6fSIBsNMoi3CgzJbe6Q32zUo6_9cXrOpA-fwzs7zo5zGL6uTe0N-DNEcToj3rjUC-m7tb5ivjW2P8/s1600/2014-07-01+04.23.30.jpg" height="424" width="640" /></a></div>
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<div style="text-align: left;">
Now form the dough into 4 balls, roughly equal in size. Don't squish and squeeze and work it too much though, that'll make it tough. </div>
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Whatever you aren't using immediately, cover with saran and put in the refrigerator.</div>
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<div style="text-align: left;">
Flour your counter-top and roll out the dough. Smush the ball down into a flatter circle, and then start rolling. Start with your rolling pin in the middle and roll out to the edges in all directions. It should be about the thickness of a Ritz cracker.</div>
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<div style="text-align: left;">
<b>SECRET TIP #4: </b>When you are ready to transfer the crust to a pan, use your rolling pin. Roll the crust around the rolling pin, like I'm doing in the photo, and then lift up the rolling pin and move your pan underneath. Then unroll the pastry onto the pan. Voila! </div>
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<div style="text-align: left;">
Now you are going to want to refer to your recipe as to how to proceed. Some recipes call for the crust to be baked first, before adding filling, some ask you to fill the raw crust and bake it all together. </div>
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<i><b>A few last things about pie crust:</b></i></div>
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If I'm not going to use all the crust immediately, I like to roll it out and then fold it in quarters with pieces of parchment or waxed paper in between the folds. Slide into a zip-top bag and freeze. When you want to use the crust, just thaw to the point you can unfold it into the pan. </div>
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If you have rips or holes in your pie crust, just smush little pieces of leftover dough into the holes. </div>
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<div style="text-align: left;">
For a really professional looking finish on a top crust, brush the pastry with an egg wash (one Tablespoon water whisked into one egg) and then sprinkle with coarse sugar. Or if it's a savory pie, like a pot pie, you can just use the plain egg wash, or sprinkle a few dried herbs on top. The egg wash gives it that shiny, golden finish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7s0avV2lwmoKfBM1DXYSmI9yUjRJWBey5NYAh698y7nxcj4FRiuBkL0CWB3ZpS6VM8mGV_Qjeac-LiEfigaN-svk9qe2aq2awylsM_t_8LceJDHqxfZU9ag5tRoF2z_Ytnm7uCEw544/s1600/2014-07-01+06.49.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7s0avV2lwmoKfBM1DXYSmI9yUjRJWBey5NYAh698y7nxcj4FRiuBkL0CWB3ZpS6VM8mGV_Qjeac-LiEfigaN-svk9qe2aq2awylsM_t_8LceJDHqxfZU9ag5tRoF2z_Ytnm7uCEw544/s1600/2014-07-01+06.49.45.jpg" height="424" width="640" /></a></div>
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<div style="text-align: left;">
There you have it. Perfect pie crust. Worthy of any pie you care to make. Flaky, tender, delicious.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Recipe</span></h2>
<div style="text-align: left;">
<span style="color: #f1c232;"><b>MAKES 4 SINGLE CRUSTS (OR 2 DOUBLE CRUSTS)</b></span></div>
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<div style="text-align: left;">
4 cups flour</div>
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2 teaspoons salt</div>
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2 teaspoons sugar</div>
<div style="text-align: left;">
2 cups minus 2 Tablespoons real butter (frozen!)</div>
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2 egg yolks</div>
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4 teaspoons vingear</div>
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cold water</div>
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Freeze the butter.</div>
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Mix dry ingredients in a mixing bowl.</div>
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Grate the frozen butter and add to the flour mixture. Toss to coat, then use your hands to work the butter into the dry mixture. Set aside.</div>
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<div style="text-align: left;">
In a glass measuring cup, mix the two egg yolks with the vinegar. Then add cold water to make 2/3 cup. Add the liquid to the dry in small amounts, gently mixing in with a fork. Once it's all combined, try to form some of the dough into a ball. If it's too crumbly to hold together, add one Tablespoon of cold water at a time and mix in. Once you can form a ball that will hold together, stop adding water.</div>
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<div style="text-align: left;">
Divide the dough into four balls. While working with one portion, cover the rest with plastic wrap and refrigerate. Roll the dough out in a circle and use in the recipe of your choice. Repeat with the other portions.</div>
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<div style="text-align: left;">
If you don't want to use it immediately, fold the rolled-out dough in fourths with pieces of waxed paper in between the folds and seal in a zip-top bag. Freeze for later use.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-85064871248453087562014-05-02T13:30:00.001+03:002014-09-28T08:30:26.575+03:00Spinach Salad with Creamy Lemon Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT76np2myvd396K0ps5z9lP8MnGxEebNsB6beClwHhE4CSposdmWZPcQtZhUg5LJE-ZIWWpHvabF82bEh-NizCwSY-m0fIsDFu4iR-8yCl0Bwr9PDJaX8tAkiVozxP25XQgARSiDdZSAo/s1600/Spinach+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT76np2myvd396K0ps5z9lP8MnGxEebNsB6beClwHhE4CSposdmWZPcQtZhUg5LJE-ZIWWpHvabF82bEh-NizCwSY-m0fIsDFu4iR-8yCl0Bwr9PDJaX8tAkiVozxP25XQgARSiDdZSAo/s1600/Spinach+Salad.jpg" height="424" width="640" /></a></div>
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So, what you need to understand about my dad is that he is a hobby guy. He collects hobbies. At various times his hobbies have included: kite-making, leather working, silk-screening, wooden boat restoration, and..... cooking. We went through a period at our house where there were a whole lot of <br />
meals consisting of some kind of meat in a wine-garlic-onion combination. </div>
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Seriously. We ate a LOT of meat with wine, garlic, and onion on it.</div>
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But my dad is a great cook. He taught me how to make a white sauce and how to keep tweaking until it tastes right. And there were a few of his creations that became family staple recipes. Like this salad.</div>
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Dad created this salad using spinach, blue cheese, leeks and fresh mushrooms. He also developed this lovely tangy lemony dressing that pairs really well with all those other flavors. The hard part was figuring out measurements, because dad doesn't really measure all that much. He just throws it in there. </div>
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<div style="text-align: left;">
On many a birthday I have requested dad's shrimp pasta and this salad. Mmm. I think I may be salivating. Thanks for the recipe, dad.</div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">The Step-by-Step </span><span style="color: #f1c232;"><i><span style="font-size: x-large;"></span></i></span></h2>
<h3 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Prep and Toss the Salad Ingredients</span></i></span> </h3>
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<br /></div>
<div style="text-align: left;">
So, we need to prep the salad ingredients. Which means make sure there's no dirt or bugs in them and reduce them to bite-sized pieces, manageable on a fork. </div>
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<div style="text-align: left;">
If you haven't used leeks before, this is how you slice them. After washing, make a cut lengthwise down the leek, and then slice it in thin half-rings.. </div>
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<div style="text-align: left;">
Everything else is pretty self-explanatory. Wash and tear up the spinach (remove large stems), and wash and slice the mushrooms (remove large stems). Crumble up the blue cheese. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVWH5UiGINvNF8p7JxRwsj7TFLK4GKao6gtfnOdpHWa-EV6I9gZqMw6_q5kps2xulbRIV9Wza4oC63WbrNOVtCRz80R3rY99RZz6qHCeJy-BIh8Ys6U19gexw4rdogkoiYjrta-iPrqY/s1600/2014-04-28+01.03.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVWH5UiGINvNF8p7JxRwsj7TFLK4GKao6gtfnOdpHWa-EV6I9gZqMw6_q5kps2xulbRIV9Wza4oC63WbrNOVtCRz80R3rY99RZz6qHCeJy-BIh8Ys6U19gexw4rdogkoiYjrta-iPrqY/s1600/2014-04-28+01.03.53.jpg" height="424" width="640" /></a></div>
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Toss it all together and let it co-mingle while you make the dressing.</div>
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<h3 style="text-align: left;">
<span style="color: #f1c232;"><i><span style="font-size: x-large;">Make the Dressing</span></i></span></h3>
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Dump all of the ingredients for the dressing in a small-ish bowl. (Use the measurements listed below, or wing it and just "throw it in there" like dad. Tweak until it tastes good.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zJZtIJbgGi-ctKsAca63YXhQvSgErRcz3smdxC0wLHk5OG2YVW7RakP-qdxyFQMn5SAi66QmOyHWPLImFB1zKlfw0Ira5gE-L_jL_cc7VK15CXz4lWFRciNhh35BOeodUPbMQ72myZw/s1600/2014-04-28+01.19.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zJZtIJbgGi-ctKsAca63YXhQvSgErRcz3smdxC0wLHk5OG2YVW7RakP-qdxyFQMn5SAi66QmOyHWPLImFB1zKlfw0Ira5gE-L_jL_cc7VK15CXz4lWFRciNhh35BOeodUPbMQ72myZw/s1600/2014-04-28+01.19.10.jpg" height="424" width="640" /></a></div>
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Use a fork. Mix it all up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_7pcyLC6fLWZ80uu0B6zSmo2GR3FGdlWAeSlfW5TCER0QroM2UExNv737-T7-33jdIMijKxOq_-KS5yj_DWCEDlvimJ65bjEdeth_guN_LhBfpsCxsMK1oM21bG-VKhGJMz3T4Hudew/s1600/2014-04-28+01.27.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_7pcyLC6fLWZ80uu0B6zSmo2GR3FGdlWAeSlfW5TCER0QroM2UExNv737-T7-33jdIMijKxOq_-KS5yj_DWCEDlvimJ65bjEdeth_guN_LhBfpsCxsMK1oM21bG-VKhGJMz3T4Hudew/s1600/2014-04-28+01.27.41.jpg" height="424" width="640" /></a></div>
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Wait until just before you serve the salad to toss the dressing with the salad. This is not a salad that will keep. Which is fine, it'll all get eaten anyway.</div>
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<span style="font-size: x-large;">The Recipe</span></h2>
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<b><span style="color: #f1c232;"><span style="font-size: small;">MAKES 4-6 SERVINGS</span></span></b></div>
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THE SALAD:</div>
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8-10 cups fresh spinach (washed, torn up into bite-sized pieces)</div>
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2 cups washed, sliced mushrooms</div>
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1 1/2 cups washed, sliced leeks</div>
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1 cup crumbled blue cheese</div>
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THE DRESSING:</div>
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1/2 cup mayonnaise</div>
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1 Tablespoon lemon juice</div>
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1 teaspoon cider vinegar</div>
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1/2 teaspoon mustard powder</div>
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1 egg yolk <i>(*omit if you are concerned about raw eggs)</i></div>
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1 teaspoon worcestershire sauce</div>
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1/4 teaspoon salt</div>
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a few dashes pepper</div>
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Mix dressing ingredients together with a fork. Toss salad ingredients together in a salad bowl. Add dressing and toss again just before serving.</div>
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<br />Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.comtag:blogger.com,1999:blog-5133074709705722290.post-60437257378908171152014-04-25T21:09:00.000+03:002014-09-28T08:32:46.985+03:00Anzac Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESfznUcOk8Yjl_uAu0ZTchSfuFpiWIjK2ofHYVCKAM8BDNiUIBO9HqZlul7C3I7t5MRIbAJqZi_lfjbbXWiUM8AFhoayqKZ8jbEqh76g_GiSiNITOm1uzi9G1q8zFF81x4SAZbXV-ytQ/s1600/Anzac+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESfznUcOk8Yjl_uAu0ZTchSfuFpiWIjK2ofHYVCKAM8BDNiUIBO9HqZlul7C3I7t5MRIbAJqZi_lfjbbXWiUM8AFhoayqKZ8jbEqh76g_GiSiNITOm1uzi9G1q8zFF81x4SAZbXV-ytQ/s1600/Anzac+Cookies.jpg" height="640" width="424" /></a></div>
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Today is Anzac Day! Before I explain Anzac Day to non-south-of-the-equator people, let me first apologize to my aussie/kiwi readers for calling these cookies and not biscuits. I'm American. I tried, I really did, but I just couldn't make myself type "biscuit". I understand <a href="http://en.wikipedia.org/wiki/Anzac_biscuit" target="_blank">under Australian law I am </a></div>
<a href="http://en.wikipedia.org/wiki/Anzac_biscuit" target="_blank">not allowed to refer to Anzac biscuits as cookies</a>, but I am not in Australia, and this is my blog, so I'm calling them cookies. No disrespect intended. I do apologize.<br />
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Now, for the rest of you. "Anzac" stands for the Australian and New Zealand Army Corps. Anzac Day is a national day of remembrance in both Australia and New Zealand for all those who have served and died in military service. It originates from the landing of Allied forces at Gallipoli on April 25th, 1915 during World War I. There were more than 10,000 casualties of Australian and New Zealander soldiers, and April 25th became the day their sacrifice was commemorated. There. Now you know.</div>
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The story of the cookie (biscuit) seems to be that these were popular treats for wives to send to their soldier husbands, because the ingredients kept a long time without spoiling and the cookies (biscuits) traveled well. </div>
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Not being originally from Australia, I did not grow up eating these cookies. I have made them a few times, and having a preference for soft and chewy over crisp and crunchy, I developed my version that way. I combined elements of a few different recipes to come up with this one. The cookies turn out thick and soft, which may or may not be completely authentic, but it's how I like them.</div>
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So make a batch, either to commemorate Anzac Day, or just because they are delicious. Or both.</div>
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<span style="font-size: x-large;">The Step-by-Step</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfihPmTadQlosKL3vHWfdMJx1Yfjn9Kb9AoritLGZWiEzffqOC_mMeUge3Nes9MUVUV2xvxEkclPhCgPiOhJjuhfWTkgzKHleibx48iOGseyziQEDdwenPXTR26TZE0m-yK22c_ITeFo/s1600/2014-04-23+01.01.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfihPmTadQlosKL3vHWfdMJx1Yfjn9Kb9AoritLGZWiEzffqOC_mMeUge3Nes9MUVUV2xvxEkclPhCgPiOhJjuhfWTkgzKHleibx48iOGseyziQEDdwenPXTR26TZE0m-yK22c_ITeFo/s1600/2014-04-23+01.01.43.jpg" height="424" width="640" /></a></div>
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So first we mix the oatmeal, brown sugar, flour, coconut and salt in a mixing bowl. Set that aside for the moment.</div>
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Next, in a small saucepan, melt the butter, then add the golden syrup.</div>
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Golden syrup, for those who don't know, is a rich, buttery, caramelly like syrup you can find in places like England and Australia. It's really a heavenly addition to the food kingdom. Hey America, we should get some of this stuff. Really. </div>
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If you don't have any golden syrup, I suggest a substitute below in the recipe portion. It won't taste quite the same, but it'll do in a pinch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-2GhC9oE_V5RyyQL9_aGGfJsvPoVP8Z73PRS1U4jsQVYz82CQXS9llug5HsjiCNxpfHXw2gBCOvYm5oSL511GDJ7s0RWzUAQPOA_qHunaSXsXzYiAG9RYHlQFyKldgBX5eT7UC5hGLs/s1600/2014-04-23+01.18.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-2GhC9oE_V5RyyQL9_aGGfJsvPoVP8Z73PRS1U4jsQVYz82CQXS9llug5HsjiCNxpfHXw2gBCOvYm5oSL511GDJ7s0RWzUAQPOA_qHunaSXsXzYiAG9RYHlQFyKldgBX5eT7UC5hGLs/s1600/2014-04-23+01.18.54.jpg" height="424" width="640" /></a></div>
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Then mix the soda and the hot water together, and stir into the butter. It'll foam up like this a bit. But after everything is all dissolved together, remove the mixture from the heat and stir it down some.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHa5K9n0t05KweZX89RsSfWklEHBrQtZNbRzeqOPUzjQnUQCyD4UYdJ5WqnSZ7AYozMpbDlX7QleREZ7Id13rM0hrYf-hdtV8aaIhdl68toxv8f6h-Glw6py3LTZTkYwWsXb6SQ1_wEJM/s1600/2014-04-23+01.19.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHa5K9n0t05KweZX89RsSfWklEHBrQtZNbRzeqOPUzjQnUQCyD4UYdJ5WqnSZ7AYozMpbDlX7QleREZ7Id13rM0hrYf-hdtV8aaIhdl68toxv8f6h-Glw6py3LTZTkYwWsXb6SQ1_wEJM/s1600/2014-04-23+01.19.36.jpg" height="424" width="640" /></a></div>
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Pour the butter mixture into the dry mixture and mix until combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxkukLm_5F8WX3PZkKJIbJzrY74wpRFrFLbDMr4qr5ks42gpPLlAqqfbRuoT97Ch1kswDVN9rgqrTErkemCRyxF_qsw6tNqP4sTrqIRVuuXUNSy87ekv67XNv5mL5Coi-92aXEBSvJ6Y/s1600/2014-04-23+01.27.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxkukLm_5F8WX3PZkKJIbJzrY74wpRFrFLbDMr4qr5ks42gpPLlAqqfbRuoT97Ch1kswDVN9rgqrTErkemCRyxF_qsw6tNqP4sTrqIRVuuXUNSy87ekv67XNv5mL5Coi-92aXEBSvJ6Y/s1600/2014-04-23+01.27.27.jpg" height="424" width="640" /></a></div>
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It'll be moist and crumbly -- like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy76iy2hS28DbhWh9bATzSPZ2JGtNsOmK1ZIVZgkzgCtwoTINBsfmi7UkPV2Nj4tTMv9KSWKLBvncGdps8yXPAUesqZMIG8iNWxAdWUF4uEKbV9zSJk5-z1x0OoEYVjacfWJTbRj-_WkU/s1600/2014-04-23+01.32.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy76iy2hS28DbhWh9bATzSPZ2JGtNsOmK1ZIVZgkzgCtwoTINBsfmi7UkPV2Nj4tTMv9KSWKLBvncGdps8yXPAUesqZMIG8iNWxAdWUF4uEKbV9zSJk5-z1x0OoEYVjacfWJTbRj-_WkU/s1600/2014-04-23+01.32.23.jpg" height="424" width="640" /></a></div>
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Squish the dough together into balls, and then smush them a bit so they are flattened.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmQ-2t37-ulr7yZCqMFQaV6QABxL0DIpqYnKxknGB3UI-eIuzEP_-KiCaGv1d1_UPhchNi5XLibwLnR-OfKEQHr9LCeqw0rhmZjNjNMVLXQkE0YiZbyPylftp9P3XSrFTjVpcbpGVVuM/s1600/2014-04-23+01.50.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmQ-2t37-ulr7yZCqMFQaV6QABxL0DIpqYnKxknGB3UI-eIuzEP_-KiCaGv1d1_UPhchNi5XLibwLnR-OfKEQHr9LCeqw0rhmZjNjNMVLXQkE0YiZbyPylftp9P3XSrFTjVpcbpGVVuM/s1600/2014-04-23+01.50.53.jpg" height="424" width="640" /></a></div>
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Bake 10-12 minutes in a 350F oven (175C)</div>
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<span style="font-size: x-large;">The Recipe</span><span style="font-size: x-large;"> </span></h2>
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<span style="color: #f1c232;"><b>MAKES 2 DOZEN</b></span></div>
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1 1/2 cups flour</div>
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1 cup oats</div>
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1 cup coconut</div>
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3/4 cup brown sugar</div>
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1/4 teaspoon salt</div>
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1/2 cup + 2 Tablespoons butter</div>
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3 Tablespoons golden syrup*</div>
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1 teaspoon baking soda</div>
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3 Tablespoons hot water</div>
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Mix flour, oats, coconut, brown sugar and salt in a mixing bowl. Set aside.</div>
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In a small saucepan, melt the butter. Add the golden syrup and mix until dissolved.</div>
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Dissolve the soda in the water and then add to the butter mixture. Stir for a moment until everything is mixed together well. Remove from heat and stir down the foam, if necessary.</div>
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Pour the butter mixture into the dry mixture. Stir until well combined. Dough will appear crumbly.</div>
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Form flattened balls from the dough and place on a baking sheet.</div>
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Bake for 10-12 minutes at 350F (175C)</div>
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<i>*Substitute for 3 Tablespoons golden syrup:</i> <i> </i></div>
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<i>Instead use 2 Tablespoons corn syrup and 1 Tablespoon molasses. Alternatively, you could replace the golden syrup with honey. Neither of these will exactly match the flavor, but it will still be yummy.</i></div>
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Jenny Kellyhttp://www.blogger.com/profile/03339249772369679610noreply@blogger.com