tag:blogger.com,1999:blog-7786999476238281632024-03-05T18:49:44.958-05:00Brookside BistroStop on in to find and share recipes to feed your sweetie...and the starving masses you've created togetherKithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-778699947623828163.post-68373775424570551642010-02-13T10:54:00.005-05:002010-02-13T11:07:10.822-05:00Snow Days call for ice cream!<em>Snowmageddon</em>-ed in? Here's a fun cure for cabin fever and bored kids, and a practical way to make the most of what Mother Nature has chosen to dump on you - just think of it as the winter version of life handing you lemons and making lemonade...with a little Absolut Citron shaken in, if you're me - ha!
<br />
<br />....any Girl Scouts out there remember this one?
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<br />
<br /><strong><span style="font-size:130%;">Snow Ice Cream!!!</span></strong>
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<br /><strong>Ingredients</strong>
<br /><strong>
<br /></strong>8 cups snow, or shaved ice
<br />1 (14-ounce) can sweetened condensed milk
<br />1 teaspoon vanilla extract
<br /></strong>
<br /><strong>Directions</strong>
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<br /></strong>Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.
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<br />Optional fun things - mix in some frozen strawberries (or any other berries, really) or use a different flavored extract, like lemon, or almond extract with some shredded coconut mixed in. Enjoy!
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<br /><strong><em>Disclaimer:</em></strong>
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<br />Obviously, if you live next to a dog park, chemical plant, or toxic waste dump-slash-recycling area, use common sense about using tainted snow. Get it while it's fresh and pure, and enjoy this old-fashioned bit of fun.
<br />Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-75265831300761442602009-05-30T09:04:00.007-04:002009-05-30T10:25:35.523-04:00Time for a Trifle!It's "real" Memorial Day today - May 30th - summer's unofficially here, you can wear white all over without offending the senior set, and best of all....fresh berries are hitting the supermarkets in full force!<br /><br />So for a family BBQ today, I've busted out my <a href="http://www.target.com/gp/search/186-7515908-8809008?ie=UTF8&CPNG=Dining&LID=29599499&ref=tgt%5Fadv%5FXSGO0692&AFID=google&field-keywords=trifle%5Fglass%5Fbowl&LNM=trifle%5Fglass%5Fbowl">trifle dish</a> (mine's an old family one, but the link will show you the general idea) so I can throw together one of the easiest and prettiest summer desserts you can make.<br /><br /><strong><em><span style="color:#330033;">Here's what you need:<br /><br /></span></em></strong><strong><em><span style="color:#330033;"> * A trifle dish or large glass mixing or serving bowl - preferably with a domed lid<br /><br /> * A pint each of washed, hulled and halved strawberries (go extra with the strawberries), blueberries, raspberries...any berries you want, really - but we're making ours a patriotic red, white and blue today.<br /><br />* Stiffly whipped cream (toss in some powdered sugar and a hint of vanilla) or a container of Cool Whip*<br /><br /> * A prepared/store-bought angelfood cake, cut lengthwise into thirds (so you have 3 rings)<br /><br />Here's what you do:</span></em></strong><br /><strong><em><span style="color:#330033;"></span></em></strong><br /><strong><em><span style="color:#330033;">1. Take 8-10 of the strawberries - the mushy or less than aesthetically appealing ones - place in a small bowl and coarsely mash with a fork until some juice is running in the bowl. </span></em></strong><br /><strong><em><span style="color:#330033;"></span></em></strong><br /><strong><em><span style="color:#330033;">2. Sprinkle 2 Tb sugar over the mashed berries and set aside for 5 minutes while you whip the cream and slice the cake. Stir and mash again after the berries have broken down a bit more with the sugar doing its job.<br /><br />3. Place the bottom layer of the cake into your dish. Spoon a third of the strawberry mixture over the cake, then ***CAREFULLY*** apply a layer of 1/4 of the whipped cream, and a layer of strawberries, positioning them against the glass first so that they show nicely, then working your way in.<br /><br />4. Repeat this process - add cake (press it down gently to smush down the layer underneath), then strawberry juice, whipped cream, thick layer of blueberries...and again...cake, strawberry juice, whipped cream, with your final layer of raspberries on the very top. Fill the center hole with a dollop of cream, remaining berries, and plug it with whipped cream, then put raspberries over the top of that, too. Cover loosely with plastic wrap and<br /><br />5. Refrigerate for an hour or so to let it chill and settle, then serve!</span></em></strong><br /><br />There are two great things about this dessert The first is the presentation. If you are careful about layering, it looks pretty from the outside of the glass dish (the whipped cream is the key - if you slime it around on the sides too much, it obscures the berries). I always get compliments about how nice it looks...but it doesn't take much work or skill. A win-win!<br /><br />The second is its flexibility - you can make a dessert out of just about anything leftover and it still looks good. We've used sliced bakery-outlet-stale pound cake, even chunks of leftover ubiquitous birthday/whatever event white sheet cake, topped it with homemade raspberry jam that didn't set right, ice cream, more cake and raspberry slime...leftover chocolate sheet cake, ice cream, with hot fudge and white chocolate chips on top...nilla wafers, vanilla pudding, bananas, and whipped cream for a chocolate free Lent dessert...you can soak your cake with rum or creme de cacao for the adults....the possibilities are endless. <br /><br /><strong><em>Hard to screw this one up, so give it a shot and have fun!<br /></em></strong><br /><br />* Cool whip is probably better - only because it's a little more durable - if this is going to be sitting out for awhile at a party like the one we're going to today. Otherwise I prefer the real stuff with my own flavoring added.Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com1tag:blogger.com,1999:blog-778699947623828163.post-91357366330085629652009-03-28T10:22:00.000-04:002009-03-28T10:22:00.627-04:00Another Favorite SaladI was quite annoyed several months back when I went to Arby's (I know, I know...) with the kids - they love the roast beef and ham-n-cheez [<--really can't call it otherwise, or you'd insult real cheese] sandwiches, but I was a huge fan of their now-discontinued Martha's Vineyard salad....so I was shocked to find it gone from the menu. So I made it at home to spite them.<br /><br />Here's the basic ingredients:<br /><br />* 2-3 boneless, skinless chicken breasts (or equivalent in "tenders"), cooked<br />in lite Italian dressing (put them in a 9x9 glass pan, squirt some dressing<br />over the top and bake for 30-40 minutes at 375*) and sliced into strips<br />when cooled .<br /><br />* 1 pt. grape or cherry tomatoes<br /><br />* 2/3 c. shredded cheddar (more or less to taste)<br /><br />* 1/2 c. Craisins (or other/no-brand dried cranberries)<br /><br />* 1 large apple, cored and cubed (I like a nice tart Granny Smith, but<br />use your favorite - peeled or not, up to you)<br /><br />* 1 bottle raspberry vinaigrette dressing<br /><br />* 1/3 c. sliced or slivered almonds<br /><br />* Assorted greens - I prefer a mix of fresh iceberg and romaine, but get a<br />bag of whatever you like best if you're in a hurry - washed and reasonably<br />dry<br /><br />Toss all the ingredients together, cutting the apple up and tossing it in at the last second to avoid browning. This is a great "meal" salad or makes a nice side.<br /><br />Stupid Arby's.Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-26179355369790594322009-03-26T22:03:00.005-04:002009-03-27T18:17:29.693-04:00Coke Cake - Lost and Found!One of my Southern Marine wife pals gave me this one years ago...I just found it slipped into an envelope with some old photos while going through a box of mementos....yummy, sweet, and SO being made here in my kitchen after Easter!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlJW6j7JrwoT2fbg2ondADBhtbi9c3snfkz6lJP3HLZ227EH_gka57PiUWASfVPgOOGH8oZA00BpnepcSmr7-PL4mS7iVMyJlFTyYgHQtYxQL78U8ge6WgEEC3PpwYWqXhE6ziP1CBLc/s1600-h/Vintage+Coke+Ad+Hat.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 117px; FLOAT: left; HEIGHT: 146px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5317994010342414018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlJW6j7JrwoT2fbg2ondADBhtbi9c3snfkz6lJP3HLZ227EH_gka57PiUWASfVPgOOGH8oZA00BpnepcSmr7-PL4mS7iVMyJlFTyYgHQtYxQL78U8ge6WgEEC3PpwYWqXhE6ziP1CBLc/s400/Vintage+Coke+Ad+Hat.jpg" /></a><br /><span style="font-size:130%;"><span style="color:#cc0000;"><strong>Coke Cake:</strong><br /></span></span><br /><em><strong><span style="color:#cc0000;">Ingredients:</span></strong></em><br /><br /><span style="color:#cc0000;">* 2 cups sugar</span><br /><span style="color:#cc0000;">* 2 cups all-purpose flour</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgadI3ifDXWY-ASP60hM7RQRCCAqJ1FD8lkHbE7bBB2_6UwsPPNpLltZ9jyZG0vWxbmaIPRKL2bbNGDQNDr1CsuC5iMgJZPw68Nt3P-pVfudBQCSZXe7-VcQOJewb-yhXHfbd9emMtoAU/s1600-h/Vintage+Coke+Ad+Girls.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 102px; FLOAT: right; HEIGHT: 127px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5317994587170447330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgadI3ifDXWY-ASP60hM7RQRCCAqJ1FD8lkHbE7bBB2_6UwsPPNpLltZ9jyZG0vWxbmaIPRKL2bbNGDQNDr1CsuC5iMgJZPw68Nt3P-pVfudBQCSZXe7-VcQOJewb-yhXHfbd9emMtoAU/s400/Vintage+Coke+Ad+Girls.jpg" /></a><br /><span style="color:#cc0000;">* 1 1/2 cups small marshmallows</span><br /><span style="color:#cc0000;">* 1/2 cup butter or margarine</span><br /><span style="color:#cc0000;">* 1/2 cup vegetable oil</span><br /><span style="color:#cc0000;">* 3 tablespoons cocoa</span><br /><span style="color:#cc0000;">* 1 cup Coca-Cola</span><br /><span style="color:#cc0000;">* 1 teaspoon baking soda</span><br /><span style="color:#cc0000;">* 1/2 cup buttermilk</span><br /><span style="color:#cc0000;">* 2 eggs</span><br /><span style="color:#cc0000;">* 1 teaspoon vanilla extract</span><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 210px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5317994492424103570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqPYOjWS-idcGgdC2JwVgSgK9VtLJyxl4oeq-A6Kp3goR06ht8prSi0uVpGfs83xDi178fpKW1t3q48EETyXkU3VH_rjErybzTUtYKVZgVrnjSxVF4fN6HjVLSR8aU32m9Bii6ceaeyQ/s400/Vintage+Coke+Ad+Gallon.jpg" /><span style="color:#cc0000;">Frosting:</span><br /><span style="color:#cc0000;">* 1/2 cup butter</span><br /><span style="color:#cc0000;">* 3 tablespoons cocoa</span><br /><span style="color:#cc0000;">* 6 tablespoons Coca-Cola</span><br /><span style="color:#cc0000;">* 1 box (16 ounces) confectioners' sugar (have some more on reserve)</span><br /><span style="color:#cc0000;">* 1 teaspoon vanilla extract</span><br /><span style="color:#cc0000;">* 1 cup chopped pecans</span><br /><br /><strong><em><span style="color:#cc0000;">Directions:</span></em></strong><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">1. Preheat oven to 350 degrees. </span><br /><br /><span style="color:#cc0000;">2. In a bowl, sift together sugar and flour. Add marshmallows. </span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">3. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and </span><br /><span style="color:#cc0000;">pour over dry ingredients; blend well. </span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">4. Dissolve baking soda in buttermilk just before adding to batter</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">5. Add eggs and vanilla extract, mix well. </span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">6. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes.</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">7. Remove from oven and frost immediately. (Start preparing frosting after </span><br /><div><div><div><div><div><div align="left"><span style="color:#cc0000;"> taking </span><span style="color:#cc0000;">cake out of oven). </span><br /><br /><span style="color:#cc0000;">8. To make frosting, combine butter, cocoa and Coca-Cola in a saucepan.</span><br /><br /><span style="color:#cc0000;">9. Bring to aboil and pour over confectioners' sugar, blending well. Turn off </span><br /><span style="color:#cc0000;"> heat.</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">10. Add vanilla extract and pecans. Spread over hot cake. </span><br /><br /><span style="color:#cc0000;">11. When cool, cut into squares and serve.</span> </div><p align="center"><span style="color:#cc0000;"></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 105px; DISPLAY: block; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5317686127523533378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lM42u6kgPH5FZCIqagKaZhQbKnRJZGH6VKfJQouGayyJ_XrVPSonsR5wWjhL7cyWelOw-BU68O2tHGo2zCh_7CtIwqWqvF4ZjZfg4w1oCPPnXjEy_u37s1O9q-jLi1Co4MfJ3yDyzls/s400/Vintage+Coke+Ad.jpg" /><span style="color:#cc0000;">Very glamourous....and not that hard to make!</span></p></div></div></div></div></div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com1tag:blogger.com,1999:blog-778699947623828163.post-44329711019253966772009-01-14T08:33:00.005-05:002009-01-14T08:59:25.488-05:00The "Other" Chocolate Chip CookiesI have been a Toll House girl my whole life. No deviations, got the recipe right on the bag, no questions asked. Until now.<br /><br />While making Pane Toscana over Christmas, I was feeling a little wild-n-crazy, so I tried the so-called "Extraordinary Chocolate Chip Cookies" recipe on the Gold Medal Flour bag. "Extraordinary" may be pushing it, but they are real darn good. The Beloved and girls have declared they will only eat this kind from now on, and I have to say...I think I agree. So here you go:<br /><br /><span style="font-size:130%;color:#cc33cc;"><strong><em>Ingredients:</em></strong></span><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">1-1/2 cups (3 sticks) butter - softened</span></em></strong><br /><strong><em><span style="color:#cc33cc;">1-1/4 c. sugar</span></em></strong><br /><strong><em><span style="color:#cc33cc;">1-1/4 c. brown sugar, packed</span></em></strong><br /><strong><em><span style="color:#cc33cc;">2 eggs</span></em></strong><br /><strong><em><span style="color:#cc33cc;">1 Tb. vanilla</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">4 c. flour</span></em></strong><br /><strong><em><span style="color:#cc33cc;">2 tsp. baking soda</span></em></strong><br /><strong><em><span style="color:#cc33cc;">1/2 tsp. salt</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">1 bag (24 oz.) chocolate chips</span></em></strong><br /><strong><em><span style="color:#cc33cc;">2 c. chopped nuts (optional - we say yuck!)</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><span style="font-size:130%;color:#cc33cc;"><strong><em>Directions:</em></strong></span><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">(Preheat oven to 350*)</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">1. Mix dry ingredients in small bowl, whisking with fork to distribute salt and baking soda evenly in flour, set aside.</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">2. In large mixing bowl, blend butter and sugars at medium speed*, adding eggs one at a time, then add vanilla and beat until light and fluffy.</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">3. Gradually add in flour mixture until well incorporated** (dough will be stiff and even a wee bit crumbly), then fold in chocolate chips</span></em></strong><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><strong><em><span style="color:#cc33cc;">4. Scoop onto ungreased cookie sheets by generous tablespoonful (I have a fabulous 1/8 c. scoop that is the perfect size for this recipe) and bake 11-13 minutes*** until lightly browned on top.</span></em></strong><br /><br /><span style="color:#993399;"><em>Yield: approx. 6 dozen</em><br /></span><br />* I use my trusty KitchenAid Artisan stand mixer - as long as the butter is nice and soft, use the whisk blender attachment<br /><br />** I switch over to the dough hook at this point<br /><br />*** I use Baker's Secret (2 layer air pocket style) cookie sheets and a rounded 2 Tb. scoop, so the bake time increases to 15 minutes - keep an eye on 'em the first time you make these and adjust accordingly - same goes for using a SilPat on a regular flat cookie sheet or jelly roll pan, which I've also done.Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-70373705138629116392008-12-14T21:21:00.003-05:002008-12-14T21:34:11.988-05:00Holiday Potluck #4 - Chicken Wing DipA big hit on game days - play with the ingredients to suit your tastes - bleu cheese instead of ranch dressing, jack instead of cheddar, etc., just keep the proportions about the same:<br /><br /><br /><span style="font-size:130%;color:#006600;"><strong>Chicken Wing Dip</strong></span><br /><span style="color:#006600;"></span><br /><span style="color:#006600;"><em><strong>Ingredients</strong><br /></em><br /><em>* 2 chicken breast halves, cooked and shredded (canned chicken is ok too)<br /><br />* 8 ounces cream cheese, softened<br /><br />* 3/4 cup buffalo wing sauce or Red Hot sauce (more if you like it spicy)<br /><br />* 3/4 cup ranch dressing (or bleu cheese, or half ranch and half bleu)<br /><br />* 1-1 1/2 cups shredded cheddar or cheese blend<br /></em><br /><strong><em>Directions</em></strong></span><br /><span style="color:#006600;"></span><br /><span style="color:#006600;">Mix ingredients together with fork, place in a large, microwave-safe bowl and heat on medium-high (70% power), in one minute increments, until heated through, smooth, and creamy. Place in a crock pot or fondue pot on low to keep warm. Serve with celery cut in one inch pieces, tortilla chips or even better, toasted cocktail bread rounds or bagel chips.<br /><br />For you low-carbers trying to fulfill your upcoming New Year's Resolution while enjoying the playoffs, this is actually an Atkins-friendly experience if eaten with celery (2 g. carbs per large stalk).</span>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com2tag:blogger.com,1999:blog-778699947623828163.post-8896668061671393342008-11-23T23:32:00.003-05:002008-11-23T23:49:22.698-05:00Holiday Potluck #3: Broccoli CasseroleFrom the family kitchen...a holiday staple!<br /><br /><strong>Ingredients:</strong><br /><br />1 large bag frozen broccoli florets<br /><br />1 small can water chestnuts (optional)<br /><br />1 8 oz. bag (or equivalent) shredded cheddar cheese (be generous!)<br /><br />1/2 c. mayo (as above - more is ok, just don't use Miracle Whip!)<br /><br />1 can cream of mushroom (or broc) soup<br /><br />1 tube Ritz crackers, crushed fine<br /><br />small bag or about 1/3 c. slivered almonds<br /><br /><strong>Instructions:</strong><br /><strong></strong><br />1. Spread broccoli into bottom of casserole dish (mix in chestnuts, too, if used)<br /><br />2. Use a fork to mix together mayo and soup until well-incorporated<br /><br />3. Quickly add crushed crackers (tip: crush while still in unopened tube using rolling pin or serving spoon to gently whack into submission) and fold in shredded cheese<br /><br />4. Spread mixture over top of broccoli with rubber spatula, covering as completely as possible<br /><br />5. Sprinkle almonds over top<br /><br />6. Bake 30 minutes at 375*, or until topping is lightly browned around edges and slightly bubbly throughout surface.<br /><br />This family standard is great with any holiday meal (turkey, ham) and is a huge favorite with guests. Give it a try and let me know what you think!Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-85601355798647766422008-11-20T07:56:00.003-05:002008-11-20T08:02:52.077-05:00Holiday Blog Potluck Entry #2The Most Excellent <a href="http://www.actsoftheapostasy.blogspot.com/">Larry's </a>Sweet Potatoes:<br /><br /><span style="color:#663366;">This is a recipe I dug out of a Reader's Digest cookbook called "Cook Now, Serve Later". It's a hit at the family Christmas dinner, but I'm sure it'll work jes' fine for Turkey Day.<br /></span><span style="color:#009900;"></span><br /><span style="color:#009900;"><strong>ORANGE-PRALINE SWEET POTATOES</strong> </span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">2-1/2 lbs SP's, peeled, quartered and boiled until tender.</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1/3 c. OJ1 tsp orange rind, grated</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1 tsp salt</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1/2 tsp gnd ginger</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1/4 tsp black pepper</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">5 Tbsp butter or margarine</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1 egg</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1/2 c brown sugar</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1/2 tsp grd cinnamon</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1/2 c chopped pecans</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">(1) Preheat oven to 375. In a large bowl, mash the SP's. Add the OJ, rind, salt, ginger, pepper, 2 Tbsp butter and egg. Beat with electric mixer until smooth. Spooon potatoes into a buttered, shallow, 1-1/2 qt casserole or 10-inch quiche pan, smoothing the top.</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">*NOTE* I have never ever used a quiche pan, just so you know!!</span><br /><span style="color:#ff0000;">[<em>Yahsureyoubetcha, Larry... ;-) --Ed.</em>]</span><br /><br /><span style="color:#006600;">(2) In a small saucepan, combine remaining 3 Tbsp of butter, sugar and cinnamon. Ove low heat, cook uncovered until blended. Spread the mixture on top of potatoes and sprinkle with the pecans.</span><br /><span style="color:#006600;"></span><br /><span style="color:#006600;">*NOTE 2* I always use more pecans than 1/2 c because I can. I like to have pretty good coverage.</span><br /><span style="color:#006600;"></span><br /><span style="color:#006600;">*NOTE 3* At this point the potatoes can be refrigerated , tightly covered, for up to 24 hours, if so desired</span><br /><span style="color:#006600;"></span><br /><span style="color:#006600;">(3) Bake covered for 15 minutes. Uncover and bake another 15 minutes or until heated through.</span><br /><span style="color:#006600;"></span><br /><span style="color:#006600;">Serves 6 - I double this for the holidays, and if you do, just use a bigger pan. I usually use a 13x 9 x 2 glass casserole dish.</span>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-2167375442753663502008-11-18T14:37:00.003-05:002008-11-18T14:44:30.354-05:00Potluck Entry #1: Kasia's Candied Sweet Potatoes<a title="http://www.blogger.com/profile/12252276821520357094" href="http://www.blogger.com/profile/12252276821520357094">Kasia</a> gets a gold star for going first!<br /><br /><em><span style="color:#33cc00;">Our family's candied sweet potatoes (I suppose yams would work too, but I'm pretty sure we use s.p.'s...), courtesy of The Big Seester:</span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">You will need: a mess of sweet potatoes (depending on size, maybe one per person and a few extra; but these make yummy leftovers even if they aren't QUITE as good as they are fresh), </span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">a lot of butter, and a lot of brown sugar (we use light brown).</span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">Scrub the potatoes and boil them 'til the skins are loose (don't overcook or they'll be mushy). </span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">Pull off the skins and slice the potatoes thickly (about 1/2" thick). </span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">In an electric skillet, melt a stick of butter and add enough brown sugar for it to get syrupy. </span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">Fry the potato slices in the sugary buttery goop.(In case you couldn't tell, this year will be the first year I will actually be making these. So it is entirely possible that I am leaving out important information. Use the recipe at your own risk... ;-))</span></em><br /><em><span style="color:#33cc00;"></span></em><br /><em><span style="color:#33cc00;">I'm thinking medium heat for the skillet, and you fry them 'til they're goopy outside, soft through, and a touch brown on the outside but not burnt. I hope I'm right... (worried look) </span></em><br /><em><span style="color:#33cc00;"></span></em><br /><span style="color:#993399;">No worries allowed! Sounds like a good one....sweet potatoes, butter, brown sugar syrupy substance? Oh yeaaaaaahhh!</span><br /><span style="color:#993399;"></span><br /><span style="color:#993399;">Part of the fun in your early married years, dear soon-to-be-hitched Clam, is making stuff for the first time and sharing your kitchen triumphs AND tragedies. Makes great stories for the youngsters. Sometime I'll tell you about Christmas, 1993, and my Picasso Christmas Cookies. (NOT my fault, btw...)</span>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com1tag:blogger.com,1999:blog-778699947623828163.post-20756487467843828202008-11-17T16:18:00.004-05:002008-11-17T21:12:15.008-05:00Zuppa di Pane ToscanaOr...Tuscan bread soup, as promised!<br /><br />Some preliminary background and considerations:<br /><br />Tuscan bread soup is a staple in the region. There are literally hundreds of authentic recipes for this soup, depending on who your Nonni is. :) Genuine Tuscan bread is dense, coarse, rather non-descript in flavor (has little salt), and only comes to life if served "dipped" with a nice olive oil, balsamic vinaigre, and seasonings like minced garlic, sharp grated pecorino or parm, oregano, etc. But you can tell by its very humble nature that it is what has sustained the farmers, shepherds, and warriors of that region for thousands of years. That makes it <em>venerable</em> as far as I'm concerned.<br /><br />The type of bread used - wherever you get it - is key. It must be a firm, tough-crusted, non-crumbly, genuinely Italian-style bread. Rustic or "artisan" style, if you will, and day-old at least. Your typical grocery store small-"i" italian bread will not suffice - it is made with white flour and will become a slimy, mushy mess in this soup. As with pasta, the preferred flour comes from durum wheat, which breaks down more slowly than, say, its Pillsbury bleached white counterpart. My <a href="http://brooksidebistro.blogspot.com/search/label/Bread">Pane Toscana</a> recipe is ideal for making this recipe, but we hardly ever have enough left! Fortunately, it's an easy recipe, so it is worth making an extra loaf to be used for soup.<br /><br />You might be able to find a recipe you like better than this by searching the 'net, but this one is hard to goof up, tastes great, and is one I got in person from a restaurant in Assisi on the feast of St. Francis 4 years ago, painstakingly and very roughly translated and transcribed onto a napkin (which was destroyed by BAD WILEY!). Anyway, the memory still cracks me up. Our waitress and I were staring at each other's lips, making wild hand gestures and pantomimes trying to get it right, and laughing like crazy. Granted, I'd had a fair amount of vino...but I prefer to think she was laughing <em>with</em> me.<br /><br />So, after that long introduction....here's......<br /><br /><strong><em><span style="font-size:180%;color:#009900;">Zuppa di Pane Toscana</span></em></strong><br /><strong><em><span style="color:#009900;"></span></em></strong><br /><span style="color:#009900;"><strong><span style="font-size:130%;">Ingredients:</span></strong><br /><br />* 2 - 2.5 pounds stale Italian bread, sliced and toasted (or, if you are a savage like me, you can tear your slices into <strong>large</strong> chunks/quarters for easier chowing)<br /><br />* 1.5 qts (6-7 c.) whole milk, heated (be generous...you'll see why in a minute)<br /><br /><em><strong>Tomato Soup Base:</strong></em><br /><br />* 1 lb. fresh, sun-ripened tomatoes (buy the nicest, reddest squishy-est plum tomatoes you can find off-season)<br /><br />* 1 smallish onion, chopped medium-ish<br /><br />* 1 smallish clove garlic (or more to taste), finely chopped<br /><br />* 1/4 c. extra-virgin olive oil<br /><br />* 2 sweet basil leaves, shredded (fresh is great, but also hard to find in winter, so don't sweat it if you use dried)<br /><br />* 1/3 pound freshly grated sharp pecorino, Parmigiano, mozzarella, or even asiago (if you're into that kinda thing...) I've also chunked up a log of buffalo mozz. and tossed it in. Not bad at all.<br /><br />* salt and crushed red or fresh-ground black pepper to taste<br /><br /><strong>Directions:</strong><br /><br />1. To prepare the tomato soup base, sauté the onion and garlic in the olive oil in a medium<em> saucepot</em> (not frying pan!) until the onion becomes translucent.<br /><br />2. Slice the tomatoes into the pot, squeezing them in your hand as you add them.<br /><br />3. Season to taste with salt and pepper, simmer for about 15 minutes, adding the basil during the last 5 minutes or so (keeps its flavor better that way).<br /><br />4. While the tomato mixture is cooking, preheat oven to 350* and heat the milk to very warm, but below a simmer.<br /><br />5. Dip toasted bread slices in the warm milk, dunking quickly them so they are well-moistened but <em>not</em> soggy (a la french toast), and let the excess milk drip back into the pot for the next slice.*** (<-- I like a creamier tomato soup, so I toss the leftover milk into the tomato base at the end...I think this is what the waitress suggested, too. Totally up to you.)<br /><br />***I use a potato masher as an improvised "dunking rack" for this part - rest the bread slice on top of the masher: dunk, drip, repeat....this is where the tearing slices into chunks came from. Masher's too small to hold a whole slice, and it makes it easier to eat!<br /><br />6. Put a first layer of dipped slices in a round, tall-sided casserole dish, layer it with tomato mixture, then cheese, and continue until the bread is used up. Pour remaining tomato base over the top.<br /><br />7. Heat in the oven for 15 minutes, take out and sprinkle with cheese or a little fresh basil for garnish - serve it warm with a tasty Chianti, Sangiovese, or if you like whites, some Vernaccia di San Gimignano</span> (<--best shopping day EVER!)<br /><br />This is no-fail yummy, but search about and experiment with any of the zillion recipes you find out there. I have a Tuscan cookbook with a heartier winter version of this Zuppa that involves white beans and added root veggies, which I've not yet tried. I'll let you know how it goes!Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com2tag:blogger.com,1999:blog-778699947623828163.post-78281806119879637162008-11-16T22:40:00.004-05:002008-11-16T22:41:33.183-05:00Holiday Blog Potluck!You can do it! Post your favorite recipe in the combox and I'll re-post it with a backlink to your blog. Let's all try something new this year!Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com2tag:blogger.com,1999:blog-778699947623828163.post-86158961454115193062008-11-16T22:13:00.003-05:002008-11-16T22:27:38.470-05:00Cranberry-Apricot Pork RoastOh. My. Goodness. From the experimental dinner files:<br /><br /><strong><em>Ingredients:</em></strong><br /><br />* 2.5-3 lb boneless pork loin roast, well trimmed of fat<br />* 1 can (16 oz) whole-berry cranberry sauce (NOT jellied sauce!)<br />* 1 medium onion, chopped<br />* 1 can (5.5 oz) apricot nectar (you could also substitute real apple cider)<br />* 1/2 cup sugar<br />* 1/2 cup coarsely chopped dried apricots<br />* 2 tsp cider vinegar (or white if you must)<br />* 1 tsp dry mustard<br />* 1 tsp salt<br />* 1/2 tsp crushed red pepper (I use "Hot Shot" red/black pepper blend)<br /><br /><br /><strong><em>Directions:</em></strong><br /><br />1. In a 3-qt or larger slow-cooker, mix all ingredients (except pork) together with a fork<br /><br />2. Add pork; spoon some of the cranberry mixture over the top.<br /><br />3. Cover and cook on low 6 to 8 hours or until pork is tender, spooning sauce over top of roast periodically.<br /><br />4. Remove pork to cutting board and slice - it will be very tender, so use care when lifting out.<br /><br />5. Spoon fat off sauce and strain some of the fruit to serve atop slices if plating before bringing to the table, or serve sauce with pork.<br /><br />Whoa. This is GOOD! We served this roast with a jar of good German red cabbage, sprouts, applesauce, and mashed potatoes. And lots of good German beer. 4 stars from the beloved AND the girlies. I still can't move, I'm so darn full, but I had to share.Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com2tag:blogger.com,1999:blog-778699947623828163.post-33663974308922268742008-10-18T12:14:00.006-04:002008-10-18T12:40:52.045-04:00Brandied Apple ButterApple season is winding down here in Upstate NY, but here's one to make if your local market has bushel bags on sale:<br /><br /><div align="left"><img id="BLOGGER_PHOTO_ID_5258532192123441234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmSzqgVna2TIDn7Q6KVatVhhHuPTLr1dYGR_BNDjfCfNOD3zYmtZ4hqCh_z8adZXoCS3qOsgm7CWzVGNnQPDHr358riO6R0LerMLsp6RvsfSfNtle1b8ka3UyU_wtMA02Fh2tkzabuKk/s400/Apples.jpg" border="0" /><span style="font-size:78%;">........................................ (Photo shamelessly snatched from </span><a href="http://iamhisbeloved.wordpress.com/2008/10/18/more-ramblings-plus-apples/"><span style="font-size:78%;">Autumn Rose's blog</span></a><span style="font-size:78%;">)..........................................</span><br /><br /><br /><div align="left"><em><span style="color:#009900;"><strong>Ingredients:</strong></span></em></div><br /><span style="color:#009900;"><em>* 5 lbs. apples ,(cored , peeled, and chopped fine)</em></span><br /><br /><span style="color:#009900;"><em>* 2 cups fresh apple cider</em></span><br /><br /><span style="color:#009900;"><em>* ½ cup white sugar</em></span><br /><br /><span style="color:#009900;"><em>* 2 tsp. ground cinnamon</em></span><br /><br /><span style="color:#009900;"><em>* ½ tsp. ground cloves</em></span><br /><br /><span style="color:#009900;"><em>* ½ tsp. ground ginger</em></span><br /><br /><span style="color:#009900;"><em>* 1/4 tsp. salt</em></span><br /><br /><span style="color:#009900;"><em>* ½ cup brandy of choice</em></span><br /><br /><span style="color:#009900;"><em><strong>Preparation: </strong></em></span><br /><br /><span style="color:#009900;"><em>1. Place the apples in a large crock pot. </em></span><br /><br /><span style="color:#009900;"><em>2. In a medium bowl mix all of your spices, salt, apple cider, and brandy. Pour the mixture over the apples and stir until all of the apples are well incorporated in the liquid. </em></span><br /><br /><span style="color:#009900;"><em>3. Cover and set the crock pot on low. Cook covered for 12 hours. </em></span><br /><br /><span style="color:#009900;"><em>4. Stir the mixture until it is completely broken down and resembles loose apple sauce. </em></span><br /><br /><span style="color:#009900;"><em>5. Add additional sugar and brandy to taste, and cook an additional 2 to 3 hours uncovered. </em></span><br /><br /><span style="color:#009900;"><em>6. Once the mixture has taken on a thick jam like texture, turn the crock pot off and allow the mixture to cool for about 30 minutes.</em></span><br /><br /><span style="color:#009900;"><em>7. Spoon into sterile jars and boil in water for 7 minutes. </em></span><br /><br /><span style="color:#009900;"><em>8. Place jars on a rack and allow the jars to self seal. You will hear the lids pop as they seal. </em></span><br /><br /><span style="color:#009900;"><em>9. Store on shelves or in the refrigerator for future use.</em></span> </div><div align="left"></div><div align="left"><span style="color:#009900;"></span> </div><div align="left"><span style="color:#009900;"><em>(NB: Steps 7-9 assume you will have leftovers or are not planning to use or give away immediately)<br /></em></span><br /><em><span style="color:#009900;">Yield: 4 pints</span></em></div><div align="left"><em><span style="color:#009900;">Prep time: 20 minutes</span></em></div><div align="left"><em><span style="color:#009900;">Cook time:12 hours covered, 3 hours uncovered</span></em> </div><div align="left"><br /></div><div align="left"></div><div align="left"><br /></div><div align="left">Try this on a toasted English muffin, toast, or home made biscuits, even waffles or pancakes....oh so tasty! Delightful at breakfast or as an addition to afternoon tea with chilly girls just arriving home from school.</div><div align="left"><br /></div><div align="left"></div><div align="left">For an extra sinful experience, try making a quick spread of <strong><span style="color:#6600cc;">1/2 c. small curd cottage cheese and 1 Tb. each of cream cheese and sour cream, with a little powdered sugar added for sweetness</span></strong> - process or mix thoroughly with a fork. Play with the proportions (this is a half-batch of something I made up to fill crepes back when I had time to do such things - I've never exactly written it down before). </div><div align="left"><br /></div><div align="left"></div><div align="left">Spread on a bagel or Texas toast, then spoon the apple butter on top.</div><div align="left"><br /></div><div align="left"></div><div align="left">YUM-O-RAMA!</div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com4tag:blogger.com,1999:blog-778699947623828163.post-88186605914142696722008-10-02T20:18:00.008-04:002008-10-18T12:39:22.163-04:00Chicken with lemon pasta and asparagusAnother family favorite - just got some wonderfully thin, baby asparagus at the store....yummy yummy yummy!<br /><div><br /></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5252722970084789666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUjolH3MN8C_EP3HlYbErmToXhCDyNBCFxirZz6-XipFCE9Ons8w45pirDqKMxbLGcqpLBQdxQ56-3EVxppDr9VblA_epf2c2M2hm6IXKIq63hx0lr7Y0TScDAdXnkGhFcB3bETC1yOo/s400/chicpastasparagus.jpg" border="0" /><br /><div align="center"><strong><em><span style="color:#993399;">Doesn't it look gorgeous?</span></em></strong></div><br /><div><strong><span style="color:#009900;"><em></em></span></strong></div><br /><div><strong><span style="color:#009900;"><em>Ingredients:</em></span></strong></div><br /><div><span style="color:#009900;">* 3-4 skinless, boneless chicken breasts (or equivalent in breast "tenders") cut into bite-size strips</span></div><br /><div><span style="color:#009900;">* 1 bunch asparagus - thin is best, but if you love asparagus like we do, it matters not - rinsed and cut into 1" pieces</span></div><br /><div><span style="color:#009900;">* 1 bag tri-color rotini (corkscrew) pasta</span></div><br /><div><span style="color:#009900;">* 1 lemon, cut into quarters, squeezed (save the juice!), and peel reserved</span></div><br /><div><span style="color:#009900;">* olive oil - plain, or lemon-flavored is nice</span></div><br /><div><span style="color:#009900;">* salt, pepper, and poultry seasoning to taste</span></div><br /><div><span style="color:#009900;"><strong><em>Directions:</em></strong></span></div><br /><div><span style="color:#009900;">1. Preheat oven to 400* and start pot of water to boil for pasta, and start chopping up your chicken pieces, asparagus, and prepare your lemon: chop, squeeze, remove remaining flesh and seeds, and ZEST the lemon (see tip below).</span></div><br /><div><span style="color:#009900;">2. Place asparagus pieces in 13x9 glass (or similar) pan, drizzle with olive oil, sprinkle with salt, and roast for 10 minutes in oven; start cooking pasta.</span></div><br /><div><span style="color:#009900;">3. Heat 2-3 Tb. olive oil in large skillet, add chicken and brown, adding seasonings to taste. When it is fully cooked, remove to bowl, reserving all the drippings and oil. Return pan to stove - do not rinse it out. </span></div><br /><div><span style="color:#009900;">4. Your asparagus and pasta should be done just about now - remove asparagus from oven and drain pasta, returning it to pot or large serving bowl. Using a spatula, scrape all contents (oil included) of asparagus pan into pasta, and do the same with your bowl of chicken. Set aside.</span></div><br /><div><span style="color:#009900;">5. Add another tablespoon of olive oil to pan and warm it over low heat, scraping and reserving the browned bits from just having cooked your chicken. Add fresh lemon zest and gently cook to a light-golden brown. Remove from heat, then pour in lemon juice and whisk mixture together. <em>This is your sauce.</em> </span></div><br /><div><span style="color:#009900;">6. Pour sauce over contents of pasta/chicken/asparagus mixture and toss together - add more olive oil if need be, but you should have enough.</span></div><div><span style="color:#009900;"></span></div><div><span style="color:#009900;"><em><strong>Options:</strong> if you want a creamy sauce, add a can of cream of asparagus or cream of mushroom soup to your lemon juice/zest mixture before pouring over the pasta mixture; consider seasoning your chicken with lemon pepper for a little extra flavor.</em></span></div><br /><div><span style="color:#009900;">Serve with grated parmesan cheese, Italian bread, and a nice fruity white wine, and enjoy!</span><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCzrBRNbaYO0gcICAR0HNfCOQlCts4RZBxAt-O9p1fG8ij7discaRC-_R3foRRtgK0y229nsDL9gZBGpzWqAWXSB6eG9AO5GoHEjo9HmigvYz4ZzOI4Fvr0ZkoYl1UZyi-Zh6r4HNplE/s1600-h/zester.jpg"><img id="BLOGGER_PHOTO_ID_5252723454964091698" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCzrBRNbaYO0gcICAR0HNfCOQlCts4RZBxAt-O9p1fG8ij7discaRC-_R3foRRtgK0y229nsDL9gZBGpzWqAWXSB6eG9AO5GoHEjo9HmigvYz4ZzOI4Fvr0ZkoYl1UZyi-Zh6r4HNplE/s400/zester.jpg" border="0" /></a></div><div>Behold the lemon zester - this is the one I own, courtesy of "The Pampered Chef" ($9.95), and I got it specifically to make this recipe.</div><div></div><div>The "zest" of the lemon is the white stringy stuff on the inside of the peel. After you juice the lemon, peel away the fiber and flesh (like peeling an orange) and then use your zester to scrape away at the white zest, until you've nearly scraped through to the yellow rind. A good size lemon will yield a few tablespoons of zest. You can also use a traditional grater to zest the lemon, just be careful not to get your fingers or knuckles!</div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-39000244891455698932008-09-29T23:58:00.005-04:002008-09-30T01:11:37.731-04:00Crockpot Chicken & Chicken PastinaOh, it is that lovely time of year again...Michaelmas is today, Fall is officially here! So crack out the slow-cooker and try this one:<br /><div></div><br /><div><em><span style="color:#330033;"><strong>Ingredients:</strong></span></em></div><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;">* 1 whole fresh chicken, skin on and bones in, with organs (or baggie thereof) removed from body cavity</span></em></div><br /><div><em><span style="color:#330033;">* 1 packet Lipton Onion Soup Mix, split in thirds</span></em></div><br /><div><em><span style="color:#330033;">* Pepper, Poultry Seasoning to taste</span></em></div><br /><div><em><span style="color:#330033;">* 1 can cream of mushroom soup</span></em></div><br /><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;"><strong>Directions: (NB: start right after breakfast!)</strong></span></em></div><br /><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;">1. Pour 1/3 of soup mix on bottom of pot, sprinkle 1/3 into body cavity of chicken, then place chicken in pot.</span></em></div><br /><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;">2. Using a sharp knife, carefully slit and gently separate skin on top (breast side) of chicken and pat final third of soup mix under skin, pressing skin back down when finished.</span></em></div><br /><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;">3. Set crock pot on low setting, cover and cook all day (at least 8 hours), without removing lid. About 2-3 hours before cooking time is done, stir in cream of mushroom soup and replace cover.</span></em></div><br /><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;">4. When ready to serve, carefully remove chicken from pot (it will be drippy, so hold it over the pot for a minute or so) and serve on a platter - reserve the juices and drippings! (See below...)</span></em></div><br /><div><em><span style="color:#330033;"></span></em></div><br /><div><em><span style="color:#330033;">This chicken is so good and juicy! It should disjoint and be falling apart when done.</span></em></div><br /><div></div><br /><div><strong><span style="color:#330033;">Some practical tips and options:</span></strong></div><br /><ul><br /><li><span style="color:#330033;">Slow cookers differ! If yours tends to cook quickly, reduce time by an hour or so and pour a bit of white wine or water into the bottom of the pot to prevent any sticking or drying out - this has never been a problem for me, but keep an eye on things if you can when you try this one for the first time.</span></li><br /><li><span style="color:#330033;">Got a few extra eaters? Depending on the size of your pot AND of your crowd, you can easily throw in some extra legs and thighs around the edges of the whole chicken. Add more soup mix and liquid if needed.</span></li><br /><li><span style="color:#330033;">For some extra flavor, put a few stalks of celery (greens included) in the body cavity of the chicken.</span></li><br /><li><span style="color:#330033;">Goes GREAT with Pane Toscana (or any nice, crusty bread and butter)</span></li><br /><li><span style="color:#330033;">Leftovers? DON'T chuck the contents of your pot! You can make a gravy from the juice or do our favorite recycling project....</span></li><br /><li><span style="color:#330033;">This recipe makes a GREAT stock for soup, as follows:</span></li></ul><br /><p><strong><span style="color:#006600;"></span></strong></p><br /><p><strong><span style="font-size:130%;color:#006600;">Chicken Pastina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw45e34T8oJbcx9D4E_isuClinP_DcNIAj-3a8k0tE4uscrD5tggPDToLinW5zf0V5FyZZ8KKC7s4jQJnVK7nhvPJsHIPBbDU4T0NWC5Z-mWBXHZOF0E_utojy2O9ZKHhFegZ1_BpB42o/s1600-h/Pastina.bmp"><img id="BLOGGER_PHOTO_ID_5251676983615059906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw45e34T8oJbcx9D4E_isuClinP_DcNIAj-3a8k0tE4uscrD5tggPDToLinW5zf0V5FyZZ8KKC7s4jQJnVK7nhvPJsHIPBbDU4T0NWC5Z-mWBXHZOF0E_utojy2O9ZKHhFegZ1_BpB42o/s320/Pastina.bmp" border="0" /></a></span></strong></p><br /><div><span style="color:#006600;"><strong>Ingredients:</strong></span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">* All the juices and bits of chicken leftover from your delicious crockpot chicken (see above)</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">* 1-2 cans - or a carton - of chicken broth, or equivalent in bouillon cubes if need be*** </span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">* salt and pepper to taste</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">* 1/2 box of Pastina (tiny star-shaped pasta - I use Barilla)</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">* chopped fresh veggies - carrots, peas, green pepper, sweet corn - lightly pre-steamed, OR (much easier!) a 1/2 bag of your favorite frozen mixed veggies</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;"><strong>Directions:</strong></span></div><br /><div></div><br /><div><span style="color:#006600;">1. Carefully pour reserved juices from crockpot into a cover-able pan, amply-sized storage container, or even a large, gallon-size ziploc baggie, straining out any bones but reserving any other bits of meat and skin that might still be lurking in the juice!</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">2. Strip all remaining meat (skin too) from chicken carcass, shredding with fingers into bite-size pieces.</span></div><br /><div></div><br /><div><span style="color:#006600;">3. Place meat and skin into juice from pot, cover and refrigerate overnight.</span></div><br /><div></div><br /><div><span style="color:#006600;">4. About 30 minutes prior to your planned lunch or dinner time, take chicken/juice out of the fridge and skim off as much fat (white-ish stuff, Kasia!) as you can to prevent your soup from being "greasy"</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">5. In large saucepan or stock pot (depending on the amount of leftovers), slowly warm mixture, gradually pouring in your broth or bouillon and seasoning to taste. If it's too salty, add in water, 1/2 c. at a time, testing before and after each addition - don't over-dilute! You can pick out excess skin now as you see fit (Wiley and our other furry friends love this part!) </span><span style="color:#006600;">but we leave a little bit in because we like it that way.</span></div><br /><div></div><br /><div><span style="color:#006600;">6. Bring mixture to a gentle boil, add pastina and bring back to a slow boil for 5 minutes.</span></div><br /><div></div><br /><div><span style="color:#006600;">7. Add veggies, cover, turn heat to lowest setting and simmer for 10-15 minutes, serve in bowls and enjoy this yummy, filling soup as a hearty lunch or a full-on dinner with a nice salad and/or Pane Toscana on the side!</span></div><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;">***Note that the pastina will thicken substantially after the veggie-simmering process - this will make your soup more substance than liquid, so if you like a lot of broth, add extra. We like the thicker consistency - it is a very filling mixture either way.</span></div><br /><div></div><br /><div><span style="color:#006600;">As always - enjoy!</span> </div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-6076598276296565882008-07-24T22:37:00.009-04:002008-12-11T11:50:17.517-05:00The Love of Tea<div align="left"><span style="color:#009900;">From Tea at Trianon - follow </span><a href="http://www.redumbrella.ca/a62/Host-Your-Own-High-Tea/article_info.html"><span style="color:#009900;">this link</span></a><span style="color:#009900;"> to plan your own afternoon tea. </span></div><div align="center"><span style="color:#009900;"></span></div><div align="left"><span style="color:#009900;">The girls and I have always made time for a "cuppa" after school, sometimes with, and sometimes without a treat or two to go along...</span><img id="BLOGGER_PHOTO_ID_5226778893219991410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcIWk8fV5G5JQ0AjByV1w7X5XgXfz4DVaxVhxH5ACFmh8UpfbpNG5XVVDHLycU1CwwO3s-N8S1ojt_22iFoB4iDy3lNBgcXZV6Bt4kQAmyDaYGninEsMM-mopkam7HVmdeVxlD2-BFoc/s400/teacup.jpg" border="0" /><span style="color:#009900;">I confess I love my teatime with the girls. It's great for what I call "the daily download" of school day stories, gossip, atrocities, and even tears. Nothing like a little tea and sympathy!</span><br /><br /><br /><span style="color:#009900;">A quick and easy tea sandwich recipe:</span><br /><br /><div align="left"><strong><em><span style="color:#cc33cc;">Ingredients:</span></em></strong></div><em></em></div><div align="left"><em><span style="color:#cc33cc;"></span></em></div><div align="left"><span style="color:#cc33cc;"><em>*1 small, peeled cucumber, sliced very thin</em><br /><br /><em>*wholegrain bread ("Health Nut" or 12-grain is nice), crust removed, of course!</em><br /><br /><em>* Philly (or similar) spreadable cream cheese - vegetable variety</em><br /><br /><strong><em>Preparation:</em></strong><br /><br /><em>Easy! Spread a thin layer of flavored cream cheese on each slice of bread, add a layer of cucumber to every other slice, cover with an "un-cucumbered" slice, and cut into fingers, or quarters (triangular or square).</em></span><br /></div><div align="left"><span style="color:#009900;">Serve with a variety of other 2-3 othe tea sandwiches - you can go as fancy(salmon and cream cheese on cocktail rye toast) or as simple (PBJ on white!) as you'd like. I've also been known to whip together some shredded cheddar cheese and Miracle Whip with dash of white pepper - even a little pimiento if I happen to have it on hand. Egg and tuna salad, too. The key is to mix up the sweet and the savory.<br /><br />When we make our tea a fill-in for dinner, I will break out my tea and snack plate service, and serve hot soup in teacups with the sanwiches on the snack plates. </span></div><div align="left"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5226783836333619218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBALs-xQvTStHlu1cspJ7KroRdNf2VLNLkSm8bPPoNstZNBm0X_Vsd_XOXk4PspSrvDeKkB5Q681Eg6Eo4ghpunLRpBTvKcjHQywoVU8pLX_IWnwXfqt1EuemjqOc2VQL4wZ8E53dsRn0/s400/tea+and+snackplate+service.jpg" border="0" /><span style="color:#009900;"><em>(This may horrify the tea purists out there, but hey - we're colonists!)</em></span></div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-35360733344737300612008-07-21T18:56:00.006-04:002008-12-11T11:50:18.027-05:00Basic cookbooks with great results<img id="BLOGGER_PHOTO_ID_5225815924461406066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLlwvoLozJlkjlA6vdSIntS1v9LlD_PvLGGnMjXriufF6IN8UwBG_ztNzNsrIO1TQsflqgBOxME4wcJhBD59KgSsXyAOFiRb2aBirWmXrA-uQwZOtHjo3hcYATy51gngHUVTObNZ3WkA/s400/america's+test+kitchen.jpg" border="0" /><span style="color:#6600cc;"><strong>For my dear soon to be married Clam...<br /><br /></strong></span><div><div><div><span style="color:#6600cc;"><strong>Another good one for starters, in addition to your <em>Betty Crocker Picture Cookbook</em></strong></span></div><br /><div><a href="http://www.amazon.com/Americas-Kitchen-Family-Cookbook-Revised/dp/193361501X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1216680896&sr=1-1">http://www.amazon.com/Americas-Kitchen-Family-Cookbook-Revised/dp/193361501X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1216680896&sr=1-1</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictV44gvhGIQ4MwLYIYQK5aBokoQsQISSxnRFWzdj0G0UZHOXRAI9OzSao1e88dBcNz9gs_nubLF50h7EAYRbhzIGuMQCMwRWQghlTzv3ckdNyzayu9WsedV78grJrCbt0PrwUO-XVYeU/s1600-h/howtocookwoabook.jpg"><img id="BLOGGER_PHOTO_ID_5225815641735576290" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictV44gvhGIQ4MwLYIYQK5aBokoQsQISSxnRFWzdj0G0UZHOXRAI9OzSao1e88dBcNz9gs_nubLF50h7EAYRbhzIGuMQCMwRWQghlTzv3ckdNyzayu9WsedV78grJrCbt0PrwUO-XVYeU/s400/howtocookwoabook.jpg" border="0" /></a> </div><br /><div></div><div> </div><div> </div><div><span style="color:#006600;"><em>This one is good and gets better over time, especially with kids and leftovers to contend with. You will go back to this one again and again - read it gradually, then when you are at a loss for ideas, suddenly an idea you learned from it will pop into your head. (Ok, maybe that's just me...) You can get a gently used version of this one for next to nothing on Amazon. She has several other titles (for entertaining and dieting, among other things) which I don't own, but I'd imagine are also good stuff!</em> </span></div><div> </div><div><a href="http://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1216729748&sr=8-1">http://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1216729748&sr=8-1</a></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1khx82B8qixw_MFBFWAWJTUQFmilpvknIQjfYNe3hm1YaXw1gT8N3n5dYjOTIFfloHJLeMEucvg649cgu0ICLzwumddLZ7trOFuNNPSXIyMEdOvv2HjpwDTHE2ngw0GLRaJYBouQhpg/s1600-h/brand+name+cookbook.jpg"><img id="BLOGGER_PHOTO_ID_5225818842535234130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1khx82B8qixw_MFBFWAWJTUQFmilpvknIQjfYNe3hm1YaXw1gT8N3n5dYjOTIFfloHJLeMEucvg649cgu0ICLzwumddLZ7trOFuNNPSXIyMEdOvv2HjpwDTHE2ngw0GLRaJYBouQhpg/s400/brand+name+cookbook.jpg" border="0" /></a><span style="color:#6600cc;"><strong>And then there's this one - it's out of print but still available on Amazon for less than $5 (used) to $25 (new). I'm surprised a new edition hasn't been done, frankly. All those interesting-sounding recipes you find on product labels? Here they are! (Love this one!)</strong></span></div><div><span style="color:#6600cc;"></span> </div><div></div><div><a href="http://www.amazon.com/Great-American-Favorite-Cookbook-Collectors/dp/0785361804/ref=sr_1_3?ie=UTF8&s=books&qid=1216730586&sr=8-3">http://www.amazon.com/Great-American-Favorite-Cookbook-Collectors/dp/0785361804/ref=sr_1_3?ie=UTF8&s=books&qid=1216730586&sr=8-3</a></div></div></div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com1tag:blogger.com,1999:blog-778699947623828163.post-24765601056920449422008-06-22T23:14:00.004-04:002008-06-22T23:30:56.867-04:00South Beach Cookies!Summer is here...I am still working on getting back to pre-baby form and have lost 14 lbs. so far. (Will my waistline ever <em>fully</em> recover at 40? I don't know, but I am trying to find out!) But now my Beloved Husband is on board and has decided to try the South Beach Diet - the new "Supercharged" book came out a month or so ago, and we bought it.<br /><br />My weakness is dessert - cookies, cake, brownies, ice cream, chocolate - that little bit of sweetness in the evening...ahhhhh...so I've looked around for some SB-friendly dessert recipes. I ran across a great SB fan's blog, <a href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a>, which I recommend if you want to search recipes as well as look at discussion and find inspiration about this particular diet.<br /><br />Here's one that I have yet to try, but seems to get universally good reviews:<br /><br /><strong>Flourless Peanut Butter Cookies</strong><br /><p><em>Ingredients</em></p><p>* 1 cup Peanut Butter (trans-fat/low glycemic if possible)<br />* 1 cup Splenda<br />* 1 egg </p><p><em></em></p><p><em>Directions</em></p><p>Preheat over to 350. Coat baking sheet with cooking spray. Combine peanut butter, splenda, and egg. Mix until combined. Roll dough into walnut size pieces and place 2 inches apart on cookie sheet. With a fork dipped in more splenda flatten cookies. Bake at 350 for 9-10 minutes. Only 2 cookies per day allowed - Phase I.<br /></p><p>Approx. 20 servings.<br /></p>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com2tag:blogger.com,1999:blog-778699947623828163.post-72293387047066851342008-06-03T23:36:00.005-04:002008-12-11T11:50:18.318-05:00Strawberry DipForget the fat and calorie content...walk the dog an extra mile for this one!<br /><br /><strong><em>Ingredients:</em></strong><br /><br />* 1 small tub regular or light Philly cream cheese (don't use fat free!)<br /><br />* 1 small container sour cream (regular or light)<br /><br />* 1 c. powdered sugar (more or less to taste and to desired consistency)<br /><br />* 2 tsp. honey<br /><br />* 1 tsp. vanilla extract (reserved)<br /><br />* Lots of lovely fresh strawberries for dipping, washed and hulled!<br /><br /><br /><p><strong><em>Directions:</em></strong> </p>Mix above ingredients together, in order, with handblender until fully incorporated. Add vanilla last. Experiment with the proportions to suit your preferences. Chill one hour, stir, and serve!<br /><br /><div align="center"><em><span style="font-size:85%;">(If serving at a party/buffet, place a whole strawberry in the bowl for identification purposes...or suffer the errant chip or veggie faux pas!)</span></em></div><br /><img id="BLOGGER_PHOTO_ID_5207867497922024066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFj5RhZWwstiiH-ru2SjK3Rc-7bOWeo0ZXDPDz-hjVgX1fDkNcoMroMeL1TfuKhpOv37T3TB_cWNiW4Db7xJy1-Eo1uVsY64GguCURuOP971uqB0AqsrB_7zKN1b_ZNgab2yke0I_Yfs/s400/strawberries.jpg" border="0" /><br /><div align="center"><span style="color:#ff0000;"><strong><em>YUMMY!</em></strong></span></div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com4tag:blogger.com,1999:blog-778699947623828163.post-22482159466965672772008-05-07T00:17:00.005-04:002008-10-05T20:27:36.720-04:00Tuscan bread (Pane Toscana)<span style="color:#330099;">Easiest, no-knead bread you'll ever make - quite versatile and tasty, too - just a lot of rising time, so plan to start it the day before:</span><br /><span style="color:#330099;"></span><br /><strong><em><span style="color:#006600;">INGREDIENTS</span></em></strong><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">* 3 c. unbleached flour</span></em><br /><em><span style="color:#006600;">* 1/4 tsp. instant dry yeast</span></em><br /><em><span style="color:#006600;">* 1-1/4 tsp. salt</span></em><br /><em><span style="color:#006600;">* extra flour (any kind) for dusting and for work surface, dash of cornmeal for baking surface</span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">* 1-1/2 c. lukewarm water - a bit more if needed</span></em><br /><em><span style="color:#006600;"></span></em><br /><strong><em><span style="color:#006600;"></span></em></strong><br /><strong><em><span style="color:#006600;">DIRECTIONS</span></em></strong><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">1. </span></em><em><span style="color:#006600;">Use a fork to whisk together dry ingredients in large, stainless-steel bowl, then add water. </span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">2. Stir mixture well, until flour is mostly incorporated - some will stick to sides of bowl. This is a very sticky, shaggy-looking dough. (NB: I use my KitchenAid stand mixer with dough hook and stainless steel bowl attachment, and a fork to quickly scrape at the sides rather than a spatula)</span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">3. Cover bowl with plastic wrap and let it rest and rise for 18 hours - yes - 18 hours. Dough surface will appear fairly bubbly when ready.</span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">4. Turn dough out onto floured work surface and fold it over on itself 2-3 times, sprinkling lightly with extra flour. (Be sure to flour your fingers, too - the dough will be sticky and stringy as it comes out of the bowl.) Cover loosely with plastic again and let rest for 15 minutes. </span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">5. Flour a cotton towel (not terry cloth - linty!) and set it on a flat surface, then take the dough, quickly shape it into a ball and place it, seam side down, on floured towel. Sprinkle top surface of dough with flour and cover with another towel, let rise for 2 more hours. (I swear by the nice, cheap flour sack towels from IKEA for this, but any thin, non-terry cotton towel will do). I place the towels into a round proofing basket, but it is ok to leave on the counter, too.</span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">6. Preheat oven to 450* placing a large, covered 6-8 qt. cooking pot - cast iron, enamel, ceramic, or (my favorite) stoneware in to preheat at the same time - about 15 min. before 2nd rising is done.</span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">7. After 2nd rising, dough should double in size and keep its shape when poked gently with a finger. Carefully take cooking pot out and set it on stovetop or insulated surface. Sprinkle in some cornmeal to lightly coat surface of pot. Uncover dough, and quickly invert into cooking pot - shake the pot a bit to center the dough if needed, but don't sweat it, even if it looks bad or a bit uneven, it will look fine after it bakes.</span></em><br /><em><span style="color:#006600;"></span></em><br /><em><span style="color:#006600;">8. Cover pot and bake 20 minutes, then uncover and bake another 20 miuntes until it is a nice, deep golden brown. Bread, when done, will sound hollow if you knock on it. Slice and serve warm with your favorite meal.</span></em><br /><span style="color:#330099;"></span><br /><span style="color:#330099;">This is a great, rustic bread! It is dense and chewy, with large "pores." It is fine on its own, with butter or oil & herbs, and compliments your fave soups, stews, salads, etc. You can slice it thin for panini and broiled/grilled mini pizzas or garlic bread. Any leftovers can be used for croutons OR for Tuscan Bread Soup. (I'll post that one in the Fall).</span><br /><span style="color:#330099;"></span><br /><span style="color:#330099;">Buon Apetito - and enjoy!</span><br /><span style="color:#330099;"></span><br /><span style="color:#330099;">P.S. About the stoneware - I use a covered "cloche" (bell-shaped) pan. It makes a flatter, disc-shaped loaf. You can get one for about $40 from any number of manufacturers, mine's from Sassafrass - it's versatile (you can bake bread, casseroles, pizza, etc. in it) and IMHO, nothing works better for bread baking. Except maybe a bread machine, but Wiley bit the cord off that a few years back...</span>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-18927125367702833112008-05-02T21:38:00.006-04:002008-07-21T18:48:07.852-04:00Sweet Potato Casserole<em><span style="color:#330033;"><span style="color:#993399;">We celebrated the baby's first birthday this past week by having Thanksgiving dinner - here's one of our favorites:</span><br /></span></em><br /><strong>Ingredients:</strong><br /><strong></strong><br />6 med. sweet potatoes, peeled and cut into pieces<br />1 stick butter - melted<br />3 eggs, slightly beaten<br />1/2 c. packed brown sugar<br />1/3 c. orange juice<br />1/4 c. brandy (optional, but I strongly recommend it - substitute more oj if you prefer)<br />1-1/2 tsp. vanilla extract<br />1-1/2 tsp. salt<br />1-1/2 tsp. cinnamon<br />1-1/2 tsp. each dried lemon and dried orange peel<br />1 tsp. ginger<br />1/2 tsp. each ground cloves and ground nutmeg<br /><br /><strong>Directions:</strong><br /><br />* Steam sweet potatoes until soft & falling apart when tested with with fork.<br />(You may also bake or microwave them in the skin and then peel them,<br />just make sure they're thoroughly cooked)<br /><br />* While sweet potatoes are cooking, toss all dry ingredients into a<br />small bowl and mix together with fork<br /><br />* Mash sweet potatoes (or process) and allow to cool slightly<br /><br />* Add melted butter, beat together at slow speed<br /><br />* Blend in eggs gradually<br /><br />* Blend in orange juice and brandy<br /><br />* Blend in brown sugar, then spices, then vanilla<br /><br />Pour mixture into buttered 13x9 pan, bake 45 min. at 350* or until edges are slightly browned and pulling away from edges.<br /><br /><strong>Options:</strong><br /><br /><span style="color:#993399;"><em>You can toss 1 c. mini marshmallows on top during the last 10 minutes (the kids like it this way) but it is sweet enough without them, and reheats better without them, too.</em><br /><em></em><br /><em>Adjust spices to taste - I always round up.</em><br /><em></em><br /><em><strong>Be generous with the brandy!!!</strong></em> ;-)</span>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com3tag:blogger.com,1999:blog-778699947623828163.post-29968651829731835542008-04-19T22:38:00.003-04:002008-04-19T22:44:23.793-04:00Puffy sugar cookiesThis recipe comes from my husband's mother - the cookies are soft and fluffy, and they do puff up, so use with simple cookie cutters (outlines) as opposed to patterned ones.<br /><br /><em><span style="color:#6600cc;">1/2 cup Crisco</span></em><br /><em><span style="color:#6600cc;">1 1/2 cups sugar</span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">Cream those together</span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">Add 1 tsp. vanilla and 2 eggs</span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">Sift together 3 cups flour, 1/2 tsp salt, 1/2 tsp baking soda, 2 tsp.baking powder and 1/2 tsp. nutmeg</span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">Add alternately with 1 cup sour cream </span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">Roll out 1/4 inch thick. </span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">375 degrees for 8 minutes.</span></em><br /><em><span style="color:#6600cc;"></span></em><br /><em><span style="color:#6600cc;">The recipe does not say so, but I chill an hour or so before rolling out</span></em>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0tag:blogger.com,1999:blog-778699947623828163.post-43147273105008296972008-04-13T00:34:00.007-04:002008-12-11T11:50:18.659-05:00New Invention<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_whJNnMGbS-ElYaLuebOGLQzGI2o5_9KUiyp-nc20wC-vxv8DiCovrMNhHpjeWqtnuwzY_tN-cFWgFJ32D0izqLH-bLarjT74Mtg260c2p7ogHL2iLzLIJmYtIzGLh8ABJTr0069FG8/s1600-h/martini.jpg"><img id="BLOGGER_PHOTO_ID_5188589045610920114" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_whJNnMGbS-ElYaLuebOGLQzGI2o5_9KUiyp-nc20wC-vxv8DiCovrMNhHpjeWqtnuwzY_tN-cFWgFJ32D0izqLH-bLarjT74Mtg260c2p7ogHL2iLzLIJmYtIzGLh8ABJTr0069FG8/s200/martini.jpg" border="0" /></a> Two of my friends recently opened their own club - a cut WAY above the local-yokel bars around here, let me tell ya...<br /><br />They're hosting a fundraiser for the local cancer treatment center, so we were coming up with a drink menu, and whipped up a new martini (well, new to us, anyway)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMtU95HHeFF-7H4_eTxphA07VwHVMyaZKJPspXKl-L9fRdmCodKMgEUtl_mg2wHImdwgZNPjlGeI01FgcnmoNc0CNyykWYBUNqjsZJhdtAL4mK_AEZRmgJA5Rb7tCvwlilbxUerR4eZg/s1600-h/butterscotch.jpg"><img id="BLOGGER_PHOTO_ID_5188588594639354018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMtU95HHeFF-7H4_eTxphA07VwHVMyaZKJPspXKl-L9fRdmCodKMgEUtl_mg2wHImdwgZNPjlGeI01FgcnmoNc0CNyykWYBUNqjsZJhdtAL4mK_AEZRmgJA5Rb7tCvwlilbxUerR4eZg/s200/butterscotch.jpg" border="0" /></a><br /><strong><em><span style="color:#6600cc;">Kit's Butterscotch Martini:</span></em></strong><br /></div><div align="center"><span style="color:#6600cc;"><em><strong></strong></em></span></div><div align="center"><span style="color:#6600cc;"><em><strong></strong></em></span></div><div align="center"><br /> </div><div align="center"><br /> </div><div align="center"><span style="color:#6600cc;"><em><strong>2 shots Absolut Vanilla vodka</strong></em></span></div><div align="center"><br /></div><div align="center"><span style="color:#6600cc;"><em><strong>1 shot Hiram Walker Buttershots</strong></em></span></div><div align="center"><br /></div><div align="center"><span style="color:#6600cc;"><em><strong>.</strong></em></span><br /><br /></div><div align="center"><span style="color:#6600cc;"><em><strong>Rim 2 chilled glasses with powdered sugar</strong></em></span></div><div align="center"><br /></div><div align="center"><span style="color:#6600cc;"><em><strong>Shake mixture with ice, strain, and serve.</strong></em></span></div><div align="center"><br /></div><div align="center"><span style="color:#6600cc;"><em><strong>(Very smooth and sweet...be careful!)</strong></em></span></div><div align="center"><br /></div><div align="center"><br /></div><div align="left"><span style="color:#cc33cc;">I do seem to be on a bit of a virtual bender with these last 2 posts, but never fear, back to regular recipes next time!</span></div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com3tag:blogger.com,1999:blog-778699947623828163.post-81071730634250592022008-04-11T11:03:00.010-04:002008-12-11T11:50:19.556-05:00Easy Friday Recipe<div>Tequila.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43UlZgQjnXFH76ERD3mnPv0J0TnsyG9EtwmprWhVaPMMLR0flIz0x998efjT4sGFGAwTMJa-6MdlEmgRKVfd5d0qKhMATO64QcWNLzN23n6hyM-RWAez0LaWPMDmHHeqy0w-eyAfUhLU/s1600-h/margtequila.jpg"><img id="BLOGGER_PHOTO_ID_5188006844691533362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43UlZgQjnXFH76ERD3mnPv0J0TnsyG9EtwmprWhVaPMMLR0flIz0x998efjT4sGFGAwTMJa-6MdlEmgRKVfd5d0qKhMATO64QcWNLzN23n6hyM-RWAez0LaWPMDmHHeqy0w-eyAfUhLU/s200/margtequila.jpg" border="0" /></a>Lime.<img id="BLOGGER_PHOTO_ID_5188007016490225218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAty3Rbb9X-DgMabAst0-AIiOFUylxabu0j5LpsTepKKrJDIm4zycZFdhOFRcPcvnQswbhDWQJSKr9fliBSwDMTVzJqO1XNlHEQb1TrJyxaU0TrBL1Vz6MW-db_RDmCNnv04oYKXpANo/s200/limes.jpg" border="0" /> Salt.<img id="BLOGGER_PHOTO_ID_5188007218353688146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIhMy1rA4IBIAHgawTZAz8JjvrZUXDnd9E17J_U7JFYqovE2i75bbgG4OUvRzmhLKBP9jyhxIPJY2vn3hizO6AuyFMFyzg8jlPOOQa1OqbBYHMofCqYksGaMr5ofg4gTdoQqZbtlXYFs/s200/salt.jpg" border="0" /><br /><div><div><div>For those who need further instructions:</div><br /><br /><div>POUR tequila into glass[es] of choice</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGM-KAOqDX6D8k-9GSoELeneVt1GeNI0DW-_mtA2fU3_V8jow0EJN1vbskJdW6wFMuUEMCgZ7eIQuUSM8YyeBVB8qVmHNoSw-U-NEo4OBqn1NoNLOqeKmcETQST5ubIy3_XYOKNB5DFww/s1600-h/tequila+glasses.jpg"><img id="BLOGGER_PHOTO_ID_5188006166086700578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGM-KAOqDX6D8k-9GSoELeneVt1GeNI0DW-_mtA2fU3_V8jow0EJN1vbskJdW6wFMuUEMCgZ7eIQuUSM8YyeBVB8qVmHNoSw-U-NEo4OBqn1NoNLOqeKmcETQST5ubIy3_XYOKNB5DFww/s200/tequila+glasses.jpg" border="0" /></a><br /><br /><br /><div>RUB lime wedge on edge of hand (above thumb works best)</div><br />DASH salt on lime trail<br /><br /></div><div>LICK lime-salt mixture</div><br /><div></div><div>CHUG tequila<br /></div><div><div>SUCK lime wedge</div><br /><div>REPEAT until...</div></div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5188008828966424178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL99zVd7H33NOWb0H0TCqtQw8aYdt9ZNw5l6IUi4QVXfV7M-wKdXE4dhda1rSSh7FBW6TDzbItusLE9VJW0zrzvnxlUeewwOfXL8aAeWTNLaStPF2kMkSoaGk2sjxYThiXdaNS7NNLV4k/s400/hangover.jpg" border="0" /><br /><div align="center">(It's been one of those weeks)</div></div></div></div>Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com4tag:blogger.com,1999:blog-778699947623828163.post-32458907659628040972008-04-06T14:44:00.005-04:002008-04-06T15:26:01.568-04:00Chicken-Spinach-Rice Salad<span style="color:#6600cc;"><em>This is another simple meal or side dish - great in the summertime, easy-to-multiply recipe, always a hit at parties. My beloved likes it better the second day, my brother-in-law actually heats up the leftovers (if you have any) in the microwave.</em></span><br /><br /><strong>INGREDIENTS:</strong><br /><br />*1 bottle Italian dressing (non-creamy), with 1 cup reserved (a bit more is ok)<br /><br />*12-16 boneless, skinless chicken tenderloin pieces (or the equivalent in breasts, but the tenderloin pieces are quicker)<br /><br />* 1 bunch fresh spinach, well rinsed and allowed to dry, rolled and chopped in long strips (ok to cheat and use a bag of prepared salad-style, too)<br /><br />* 2-3 medium celery stalks, thinly sliced<br /><br />* 2 cups cooked rice (use any kind you like, the original recipe calls for plain white, but I was out once and used a box of Uncle Ben's Long Grain & Wild instead - MUCH tastier!)<br /><br />* 1 Tb. sugar<br /><br />*1.5 Tb. soy sauce<br /><br />Optional add-ins: 3-4 slices crumbled bacon, 1-2 thinly chopped green onions, crumbly bleu or feta on top<br /><br /><strong>PREPARATION:</strong><br /><strong></strong><br />After reserving dressing, pour the rest over chicken and bake, covered, in 9x13 pan until done (30 min. or so at 375*F if fresh, 40 min. if frozen).<br /><br />While chicken is baking, prepare rice, set aside in a large salad or mixing bowl, and allow to cool to room temperature (or at least not nuclear-hot, anyway). Then chop up spinach (long, thin strips look best) and celery (and green onion/bacon if you so desire) and set aside.<br /><br />When chicken is done and cool enough to handle, drain off excess dressing and slice into bite-size strips<br /><br />Pour sugar and soy sauce into reserved dressing and stir briskly with fork. When well-mixed, stir into rice. You should have enough dressing to make rice appear rather shiny and sticky, but not at all runny or soupy.<br /><br />Fold in remaining ingredients in order: chicken - drippings/a little extra dressing is fine, celery and optional ingredients, then spinach.*<br /><br />Mix well, cover loosely, and refrigerate for at least 2 hours to ensure it is well-chilled. Easily serves 4 as a meal, 8 as a side. Top with crumbly bleu, feta, bacon crumbles if desired.<br /><br /><em>*Depending on your preference when it comes to the spinach, you may also wait to fold in the spinach until just before serving. We like it a bit wilted, which the warm rice does nicely, so I do it all at once.</em><br /><br />Enjoy!Kithttp://www.blogger.com/profile/01016763543666450600noreply@blogger.com0