tag:blogger.com,1999:blog-71422150222302944232024-03-19T23:22:49.415-07:00Recipes To Write Home AboutAnonymoushttp://www.blogger.com/profile/00669962153783752985noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-7142215022230294423.post-88151633521466826362017-12-22T19:21:00.000-08:002017-12-22T19:31:27.698-08:00Sugar Bear FudgeI decided to try making some old fashioned fudge because my son-in-law has a soy allergy, and the easy no-fail fudge contain soy lecithin. I was delighted by the results from this recipe. I love the little addition of honey. It flavors the fudge and it prevents it from hardening.<br />
<br />
2 Cups packed brown sugar<br />
12 Oz can of evaporated milk<br />
1/2 C butter<br />
2 T honey<br />
1/2 t Salt<br />
2 C mini marshmallows<br />
1 cup coarsely chopped walnuts or pecans<br />
<br />
Toast the nuts in the oven and allow to cool completely. Line a loaf pan with foil and spread a thin layer of butter all over the foil.<br />
<br />
Combine sugar, evaporated milk, butter, honey, and salt in a 5-6 qt pot. Stir constantly while heating on a medium low heat. When the butter is melted the heat can be turned up a little. Put in a candy thermometer and bring the mixture to a soft ball stage.(234-238 degrees). Remove from heat. Add the toasted nuts and mini marshmallows. Mix until the marshmallows are melted and the nuts are well incorporated, then mix for about one more minute. Pour into the loaf pan. This fudge may take up to a day to set up, so don’t panic if it seems a little soft for the first day.Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-53469470277612576752014-08-02T19:55:00.002-07:002014-08-02T21:55:52.435-07:00Zucchini Relish with a kick!<div class="separator" style="clear: both; text-align: center;">
<span class="ingredient"><span class="name"> </span> </span></div>
<strong>Vegetables</strong><br />
10 Cups chopped zucchini (I used one of my monster zucchinis and took out the seeds.)<br />
3 Cups chopped onion<br />
3 large red bell peppers, chopped<br />
3 Jalapenos, seeded and chopped<br />
5 Tablespoons kosher salt<br />
<br />
<strong>Spice/ vinegar mix</strong><br />
3 cups sugar<br />
1 teaspoon turmeric<br />
3 cups vinegar<br />
1 teaspoon cracked red pepper flakes<br />
1 teaspoon mustard seeds<br />
1 teaspoon celery seeds<br />
1 teaspoon coarsely ground black pepper<br />
<br />
<strong>Directions:</strong><br />
Coarsely chop raw vegetables and pulse them through a food processer until they are about the right size for relish. Measure the vegetables at this point for the recipe. Put the vegies into a large plastic container and add the salt. Mix the salt in. Cover with plastic wrap and let the mixture stand over night.<br />
<br />
The next day... <br />
Before you start any other prep work, put 6 or 7 pint mason jars, 6 or 7 rings, and 6 or 7 lids into your dishwasher on the hottest setting and allow the dishwasher to run when you are working. Start a big pot of water to boil to process the relish.<br />
<br />
Put the vegetables into a colander and rinse with fresh water. Press out most of the water. You will have to do this in several batches. Set the vegetables aside for a few moments.<br />
<br />
Put all of the ingredients for the spice/vinegar mix in a pot and bring to a full boil. Add all of the vegetables and bring to a boil again. Boil for about 10-15 minutes. Ladle the hot relish into the hot jars, leaving about 1/2 inch of head space. Wipe off the rims with a moist paper towel. Cover the jars with lids and tighten the rings down. Put the full jars into a big pot of water and make sure that all of the jars are covered with at least on inch of boiling water. Put the lid on the pot and allow the jars to remain in the boiling water for 10 minutes. Remove the jars and put them on the counter. You will hear several pops in the next few minutes as the jars seal. Any jar that has not sealed after about an hour should be put in the refrigerator and used up in a month or two.<br />
<br />
This recipe will make about 6 pints or relish. You can easily double or triple the recipe. One monster zucchini will make about 6 pints of relish. It has a great flavor and is crispy. I am not going to tell anyone that it is a zucchini relish. I am going to call it Garden Relish and let that fly. It honestly tastes a little better than regular cucumber pickle relish. I just ate a cracker topped with cream cheese and relish. Delicious!<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9XrMGaNkJGUMdD6Of5Vom6w7XpNxEDAQzL9D1JwoDNGDTuRd2dheXB3ddOobxIPG6mD6uD44ki8FzM7PSIXx3YEzIuDa-FB-Q97BsNfKDqStEolgePb8w9RNgoIiRjpVRxIIo-V7ESc3/s1600/zucchini+relish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9XrMGaNkJGUMdD6Of5Vom6w7XpNxEDAQzL9D1JwoDNGDTuRd2dheXB3ddOobxIPG6mD6uD44ki8FzM7PSIXx3YEzIuDa-FB-Q97BsNfKDqStEolgePb8w9RNgoIiRjpVRxIIo-V7ESc3/s1600/zucchini+relish.jpg" height="293" width="320" /></a></div>
<br />Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-53767310876283188612014-07-10T07:10:00.002-07:002014-07-10T07:10:23.881-07:00Chocolate Orange Zucchini Cake<h3>
<span class="plaincharacterwrap break"><span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEELxyBn_TT-p6WGChVk9GcT_HjtB8KMJBU6mh0TDDYJGM3IwJeHLQBtYJsibKKX8dH-0RhFAT7y4w_UWVS889XvIia5n4Krx3rOtLiS_k1ZzKd0wvvepwI4Z45RoDTKZXXjlKFec3so7c/s1600/chocolate+zucchini+orange+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEELxyBn_TT-p6WGChVk9GcT_HjtB8KMJBU6mh0TDDYJGM3IwJeHLQBtYJsibKKX8dH-0RhFAT7y4w_UWVS889XvIia5n4Krx3rOtLiS_k1ZzKd0wvvepwI4Z45RoDTKZXXjlKFec3so7c/s1600/chocolate+zucchini+orange+cake.jpg" height="180" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Makes one bundt pan</span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 17.25pt 0in 9.75pt; mso-outline-level: 4;">
<b><span style="color: #4e4e4f; font-family: "Verdana","sans-serif"; font-size: 10.5pt; letter-spacing: 0.75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">2 1/2 cups</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">all-purpose flour</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">unsweetened cocoa powder<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">2 1/2 teaspoons</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">baking powder</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">baking soda<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1 Tablespoon Cinnamon<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1 C butter<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">2 C sugar<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">3 eggs<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">2 t vanilla<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">½ C milk<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">3 C grated zucchini (grate, squeeze out excess water, packed)<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1 T orange zest<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1 cup chopped toasted pecans</span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Glaze<o:p></o:p></span></b></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 C
chocolate chips<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 C
butter<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ C
buttermilk<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 t
vanilla<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: 11.25pt; margin: 0in 7.5pt 3pt 0in; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 C
powdered sugar<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 17.25pt 0in 9.75pt; mso-outline-level: 4;">
<b><span style="color: #4e4e4f; font-family: "Verdana","sans-serif"; font-size: 10.5pt; letter-spacing: 0.75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat
oven to 350 degrees<span style="mso-spacerun: yes;"> </span>or 325 degrees for a
convection oven. Spray cooking spray into a Bundt pan.<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a
medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon.
Set aside.<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a
large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla
and milk to the butter mixture. Stir in dry ingredients and mix until well
blended. Fold in zucchini, orange zest, and nuts.<o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pour
into prepared Bundt cake pan. Bake in preheated oven until a toothpick inserted
into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for
15 minutes before inverting onto a wire rack to cool completely. <o:p></o:p></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Glaze<o:p></o:p></span></b></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Melt the butter and chocolate
chips in a medium pan.<span style="mso-spacerun: yes;"> </span>Add the butter
milk.<span style="mso-spacerun: yes;"> </span>Add the remaining
ingredients.<span style="mso-spacerun: yes;"> </span>Adjust the thickness of the
glaze by adding more buttermilk or more powdered sugar. The glaze should be the
correct consistency to pour onto the cake and then to spread it around. Glaze
the cake three times with thin coats, allowing 15 minutes between coats.<o:p></o:p></span></div>
<span style="font-size: small;">
</span></span></h3>
Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-48420588636430946062014-04-19T21:29:00.001-07:002023-12-12T08:13:12.021-08:00Gluten Free Texas Sheet Cake<div class="ERSName" itemprop="name">
Texas Sheet Cake {Gluten-free}</div>
<div class="ERSClear">
</div>
<div class="divERSHeadItems">
<div class="ERSIngredients">
<div class="ERSSectionHead">
Cake:</div>
<ul>
<li class="ingredient" itemprop="ingredients">2 cups Gluten Free--I used Life Tastes Good Again</li>
<li class="ingredient" itemprop="ingredients">1 tsp. xanthan gum (omit if using a flour blend that contains xanthan)</li>
<li class="ingredient" itemprop="ingredients">2 cups sugar</li>
<li class="ingredient" itemprop="ingredients">1 Tablespoon cinnamon </li>
<li class="ingredient" itemprop="ingredients">1 tsp. baking soda</li>
<li class="ingredient" itemprop="ingredients">¼ tsp. salt</li>
<li class="ingredient" itemprop="ingredients">1 cup salted butter</li>
<li class="ingredient" itemprop="ingredients">⅓ cup cocoa powder (I use part Hershey’s Dark Cocoa, and part regular cocoa)</li>
<li class="ingredient" itemprop="ingredients">1 cup water</li>
<li class="ingredient" itemprop="ingredients">½ c. buttermilk</li>
<li class="ingredient" itemprop="ingredients">2 eggs</li>
<li class="ingredient" itemprop="ingredients">1 tsp. vanilla extract</li>
</ul>
</div>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Spray jelly roll pan (15″x9″x1″ pan) with cooking oil.</li>
<li class="instruction" itemprop="recipeInstructions">In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt.</li>
<li class="instruction" itemprop="recipeInstructions">In a medium
saucepan, combine butter, cocoa, and 1 cup water. Bring just to boiling,
whisking constantly. Remove from heat and add to dry ingredients, beat
until combined.</li>
<li class="instruction" itemprop="recipeInstructions">Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.</li>
<li class="instruction" itemprop="recipeInstructions">Pour batter into
greased pan. Bake at 350° for 20 minutes. A toothpick inserted into cake
will come out with moist crumbs attached, but not wet batter.</li>
<li class="instruction" itemprop="recipeInstructions">Place pan on a cooling rack to cool.</li>
</ol>
<div class="ERSSectionHead">
Fudge Frosting:</div>
I used the frosting recipe found on the Texas Sheet Cake that Bonnie posted a while ago.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-92190176894288644892014-04-09T20:29:00.003-07:002014-04-10T04:36:15.727-07:00Texas Sausage KolachesSausage kolaches are a favorite Texas breakfast favorite. They are made with a rich sweet dough and wrapped around a smoked sausage. This is Joe's favorite breakfast. I have been buying frozen kolaches from Sam's, but I decided to try my hand at making them. They are about 1/5th cost to make, so I this will be one of my new favorite recipes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87GQ0U9fg5Zh4raVzuONbzvnzK3vwGZwEiYKGmcBZcU96Q2cfxlp4sN7YCLZflb_S6kSPoVrtGzGQNpIE0dDEyUVZUBYr1VuZOJ4v47OvDO5FKGGhBaTjgHNdP7putiz5aiwA5yoaf9w5/s1600/IMAG0967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87GQ0U9fg5Zh4raVzuONbzvnzK3vwGZwEiYKGmcBZcU96Q2cfxlp4sN7YCLZflb_S6kSPoVrtGzGQNpIE0dDEyUVZUBYr1VuZOJ4v47OvDO5FKGGhBaTjgHNdP7putiz5aiwA5yoaf9w5/s1600/IMAG0967.jpg" height="180" width="320" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
<br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 package (2 1/4 tsp) active dry yeast<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4 cup warm water, 110-115F<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 cup warm milk, 110-115F<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">4 Tbsp butter, melted and cooled a little<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 large eggs<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 tsp salt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">About 5 cups of <span style="mso-spacerun: yes;"> </span>bread
flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Grated cheddar, optional<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Fresh jalapeno slices, optional<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">40 cocktail smoked sausages<o:p></o:p></span></li>
</ul>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-fareast-font-family: "Times New Roman";">Instructions<o:p></o:p></span></b></div>
<br />
<ol type="1">
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Put the yeast, water, milk, butter, salt, and sugar in
the Kitchen-Aid. Let the yeast grow for about five minutes. Add the eggs.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Add the flour in two batches (start with about three cups) and mix only until just combined. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Cover with plastic wrap and let the dough rise until it has
doubled. (about 2 or 3 hours)</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Punch down and put the dough in a gallon sized zip lock
bag.<span style="mso-spacerun: yes;"> </span>Refrigerate overnight.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Divide dough into 40 balls and set on a lined baking
sheet. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Cover and let rest for 15 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Flatten each dough ball and top with a slice of
jalapeno and pinch of grated cheddar and place the sausage on top. The
cheese and jalapenos are optional.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Wrap the dough around the fillings, pinching the edges
together and placing seam-side down on the baking sheet.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Cover and let rise for about an hour. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Preheating oven to 375.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Bake for 12-15 minutes, until lightly browned. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Let the kolaches cool for 20 minutes and serve. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Leftovers can be refrigerated for
3-4 days and can also be frozen.</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> Some questions that you may ask...Do I really need to chill the dough in the fridge overnight? You don't have to chill the dough, but chilling the dough helps to develop some natural flavor and sweetness. Think about the timing too. If you make the dough the night before, you will have fresh hot kolaches for breakfast or brunch. Are the rising times exact? No! Rising time depends on so many factors. Temperature, humidity, protein content of the flour, and the temperature of the water used in the recipe all effect the time to rise. Keep an eye on your dough and make your best decision. But don't over rise the dough because there will be no spring left for the oven. </div>
<ol type="1">
</ol>
Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-91005081074835501442013-08-18T21:21:00.000-07:002013-08-18T21:21:08.501-07:00Whole Lotta Texas Chicken SaladI came up with this recipe a few years ago. I wanted a chicken salad that had a zing, but wasn't so spicy-hot that I wouldn't be able to eat it. I wanted to incorporate a lot of Texas ingredients. I love cilantro, jalapenos, and onions. I also love pecans and dried cranberries. After I came up with this combination I knew that I had found a perfect blend. It is very colorful and so it is appealing to the eye as well as the palate.<br />
<br />
This recipe makes enough chicken salad for about twenty sandwiches. It can be served on bread or rolls. I have used the salad on tortillas for great wrap sandwiches and I have also spread it on large lettuce leaves for a low carb wrap option.<br />
<br />
One large can of chicken breast 50 ounces<br />
4 large stalks of celery<br />
1/4 very large Red onion<br />
4 green onions<br />
1 large or 2 small jalapenos, seeds and veins removed<br />
2 cups Hellmann's or Best Food's Mayonnaise<br />
juice of 1/2 lemon<br />
1 Tablespoon Franks Red Hot Sauce<br />
1/2 t black pepper<br />
1 cup Craisens (dried sweetened cranberries)<br />
4 ounces toasted chopped pecans<br />
1/2 bunch chopped cilantro<br />
<br />
Drain the broth off of the chicken and reserve it for another recipe. Flake and shred the chicken by hand into a large bowl. Finely chop the celery, red onion, green onion, and jalapeno. Add the vegetables to the chicken and mix together to distribute the vegetables evenly. <br />
<br />
Add the mayonnaise, lemon juice, Franks, and pepper to the chicken and vegetables. Mix these together until the dressing is mixed in. <br />
<br />
I usually put the chicken salad in the refrigerator over night at this point. This allows time for the flavors to blend. Just before serving add the Craisens, pecans, and cilantro.<br />
<br />
Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-15111777021201799912013-07-03T21:35:00.001-07:002013-07-03T21:35:19.322-07:00Penne with Mushrooms and SausageI try once a week to have an experiment night for dinner. I love
looking through recipes and cookbooks and deciding what I want to try
next. Last night I made a really good pasta dish from one of my
favorite cookbooks, <a href="http://www.amazon.com/Weeknight-Fresh-Fast-Williams-Sonoma-Healthy/dp/1616280573/ref=sr_1_1?ie=UTF8&qid=1372911897&sr=8-1&keywords=fresh+and+fast+weeknight">Weeknight Fresh and Fast</a>. I adapted the recipe a bit for the sake of convenience but I really liked it. Here is how I made the recipe:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5EuVSaK1cx6ovCAiX5FR0wk_SelaVpX4J3XWHW5zLGHlP4L7HiwB2sX76_WZl9BZvcVXe0eDYCKSEDL_Q6TjXSQ98_VCDj8IdNuUE-0zDtjDhRYunGSIt4NZ2QDfXky2dFN8y6pwXAug/s304/img44l.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5EuVSaK1cx6ovCAiX5FR0wk_SelaVpX4J3XWHW5zLGHlP4L7HiwB2sX76_WZl9BZvcVXe0eDYCKSEDL_Q6TjXSQ98_VCDj8IdNuUE-0zDtjDhRYunGSIt4NZ2QDfXky2dFN8y6pwXAug/s304/img44l.jpg" /></a></div>
<div style="text-align: center;">
<a href="http://www.williams-sonoma.com/recipe/penne-mushrooms-turkey-sausage.html">Source and original recipe</a></div>
<br />
<span style="font-size: large;">Penne with Mushrooms and Sausage</span><br />
<br />
1 Tbs. olive oil<br />
1 Tbs. onion, finely diced<br />
3/4 lb. hot Italian sausage<br />
12 oz. sliced mushrooms<br />
1 tsp. fresh rosemary, chopped<br />
salt and pepper to taste<br />
1/3 c. white wine<br />
1 bay leaf<br />
1 1/2 c. chicken broth<br />
12 oz. penne pasta ( I used gluten free pasta and it turned out great)<br />
1 c. freshly grated parmesan<br />
<br />
In
a large frying pan heat the olive oil. Add the onions and saute about 5
minutes. Remove the casings from the sausages and add to the pan,
breaking up into smaller chunks with a fork. Cook until no longer pink,
about 4 minutes. Spoon out the excess oil, otherwise there will be too
much grease. Add the mushrooms, rosemary, and salt and pepper. Stir
and cook about 5 minutes more. Add the wine and bay leaf and cook until
the liquid has all evaporated, about 4 minutes. Add the broth and
simmer, stirring occasionally until the sauce begins to thicken and
becomes syrupy, about 10 minutes. Meanwhile boil the pasta. Add the
sauce to the pasta and stir to combine. Stir in the parmesan and serve
immediately. Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-51765286769988248932013-02-21T15:52:00.000-08:002013-02-21T15:52:03.536-08:00Pomengranate Frozen Yogurt1 cup pomegranate juice
4 cups Greek yogurt (large container from Costco
2/3 cup sugar
2/3 cup grenadine or strawberry flavored syrup like Torrino's
• In a large bowl, combine yogurt, sugar, pomegranate juice, and grenadine, whisking well until sugar dissolves, approximately 2 minutes. Transfer mixture to an airtight container, and refrigerate until cold, approximately 2 hours.
• Transfer mixture to an electric ice-cream maker, and prepare according to manufacturer’s instructions. If desired, return to an airtight container, and freeze for a firmer texture.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-44291249720199721812013-01-20T18:28:00.001-08:002013-01-20T18:28:05.844-08:00Gluten Free Hush Puppies
Ingredients
1 cup (5 ounces) gluten-free cornmeal
3/4 cup (3 ounces) white rice flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon seasoned salt or regular salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
2 quarts vegetable oil
1/2 teaspoon onion powder (or 1 small onion, finely chopped)
1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
1/2 cup milk
1 large egg, beaten
Procedures
1
In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, and xanthan gum.
2
Heat oil in a Dutch oven over high heat to 350°F and adjust flame to maintain temperature. Line a rimmed baking sheet with paper towels.
3
In a medium bowl, whisk together onion, garlic, milk, and egg. Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain. Drop batter, about 2 teaspoons at a time into hot oil until you have a dozen hush puppies. Fry for two minutes and then turn the hush puppies. Fry until deep golden brown, about 2 minutes longer. Remove hush puppies from the oil with a skimmer. Transfer to prepared baking sheet. Repeat with remaining batter. Serve warm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-62473743096619677232012-12-22T18:34:00.001-08:002012-12-22T18:34:36.178-08:00Lindsey's Yummy Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zsZZi44lv8PUmiOvKxh81aXJTCIepddOLPTDdzz6cgk5L3a_g0VoD_IB3lVMgUa7uI6X4YbOfbZs9FavubbihkBSgVtD1nMhh80WHHXmVjfwL9ahrbycr-IwC90DMLC6e-qJBK9L9JZR/s1600/.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zsZZi44lv8PUmiOvKxh81aXJTCIepddOLPTDdzz6cgk5L3a_g0VoD_IB3lVMgUa7uI6X4YbOfbZs9FavubbihkBSgVtD1nMhh80WHHXmVjfwL9ahrbycr-IwC90DMLC6e-qJBK9L9JZR/s320/.jpg" width="320" /></a></div>
Lindsey
wrote this recipe down for me back when we were seniors in high school
and I was collecting recipes for one of my personal progress goals.
This recipe is, hands down, the best roll recipe I have ever made, and I
have tried quite a few different recipes. Not because I was looking
for something better but because I kept misplacing this recipe card and I
would search futilely for a suitable replacement. The last time I lost
this recipe was a few months ago. I searched through every one of my
cookbooks, of which I have several, to see if I had slipped it in one of
them. I couldn't find it. I tried not to panic until we had moved to
our house thinking that I would certainly find it when we had moved
everything and cleaned. I still didn't find it. So I searched through
all of my cookbooks again. Still nothing. I gave up, heart broken,
not just because my favorite roll recipe was gone but because one of the
last things I have of my dear friend was gone. It has been about a
month since I gave up hope on ever seeing this recipe again when I
suddenly found it. I opened up my cookie and candy cookbook to get
ready to bake cookies for Eric's work for Christmas. The first page
opened and out fell this recipe card. I had searched through every page
of that cookbook at least twice, probably more and never seen it and it
had been in the first page all along. I was over joyed. And I decided
immediately that I needed to post this online so that I will always
have a copy of it somewhere. I have also decided that I should probably
laminate the thing, as she wrote the recipe in pencil and parts of it
are already smudged and getting hard to read. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXoIL3nvbgX3accDzM9A8b1KLTudR7wSkLAEtVJrYJ7wLjvXh8iixYMbltEl6F94K6FP_DweF-xT7YLrrhrgtlMH5sGbyLmOtD9ogmAXs2CV5yd5jI4x_X1wz7JDhpsgF2rRydmCSAmBT/s1600/lindsey%2527s+rolls%252C+back.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXoIL3nvbgX3accDzM9A8b1KLTudR7wSkLAEtVJrYJ7wLjvXh8iixYMbltEl6F94K6FP_DweF-xT7YLrrhrgtlMH5sGbyLmOtD9ogmAXs2CV5yd5jI4x_X1wz7JDhpsgF2rRydmCSAmBT/s320/lindsey%2527s+rolls%252C+back.jpg" width="320" /></a></div>
So, without further ado:<br />
<br />
Lindsey's Yummy Rolls<br />
<br />
2 cakes (I don't know what cakes are) or Tablespoons yeast<br />
1 tsp. sugar<br />
1/2 c. warm water.<br />
1 cup milk<br />
1/2 cup butter<br />
3 eggs, beaten<br />
4 cups flour<br />
1/4 cup sugar<br />
1 heaping teaspoon salt<br />
<br />
Combine
yeast and sugar in water. Melt butter with milk in a small sauce pan.
Cool. Combine flour, salt, and 1/4 c. sugar. When butter and milk are
cooled combine with the beaten eggs and yeast. Stir, then gradually
sift the flour mixture into the liquid. The dough is very sticky but do
not add more flour. Let this rise for 1 hour then roll out. You will
need flour on every surface. Cut the rolls into circles and fold in
half. I always put butter on each circle before folding in half. Place
on a baking sheet with the sides touching. Let rise 20 minutes and
bake for 12-15 minutes at 400 degrees. Enjoy these AMAZING rolls! Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-57211140595101094972012-12-01T10:46:00.002-08:002012-12-01T10:47:15.579-08:00Lime Coconut Chicken with Cilantro Lime RiceI tried this recipe this week and loved it. It was
really good and Eric has said it's a keeper. I found the recipe on <a href="http://pinterest./">Pinterest.</a> I made a few little alterations so here is my version:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYSpiSnlmJuJHVQ242yElo3ekEziBr3XnpclI6bh8x1RwQSKPyInq1beCVKkpXhyphenhyphen-Jfp-4y43KmRtaZiC46DqVPK-S8kfiMiHWK9p-0U8FQImKudghonc-Tmm0LHsvn75ERhHjKpdxBKl/s1600/coconutlimechicken1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYSpiSnlmJuJHVQ242yElo3ekEziBr3XnpclI6bh8x1RwQSKPyInq1beCVKkpXhyphenhyphen-Jfp-4y43KmRtaZiC46DqVPK-S8kfiMiHWK9p-0U8FQImKudghonc-Tmm0LHsvn75ERhHjKpdxBKl/s400/coconutlimechicken1.jpg" width="265" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: xx-small;">Picture from <a href="http://www.pinnedbydani.com/2012/04/02/lime-and-coconut-chicken/">original recipe</a></span> <br />
<br />
Lime Coconut Chicken with Cilantro Lime Rice<br />
<br />
<br />
2 lbs boneless, skinless chicken breasts<br />
6 tbsp oil<br />
zest of 2 lime<br />
2 tsp ground cumin<br />
1 Tbs. ground coriander<br />
4 Tbs soy sauce<br />
1 Tbs. kosher salt<br />
4 Tbs. sugar<br />
4 tsp curry powder<br />
1 cup coconut milk<br />
1 tsp. cayenne<br />
2 small fresh hot chilies, minced<br />
1/2 cup chopped fresh cilantro<br />
Fresh limes, cut into wedges<br />
<br />
Trim fat from chicken breasts. I like to slice my chicken breasts in
half lengthwise to have thinner pieces of meat. It seems to make the
chicken go farther, cook faster, and have more flavor throughout. The
original recipe has you nearly slice through the chicken and then pound
each breast to an even thickness. I did not do this, I was too lazy. <br />
In a bowl or zip lock bag mix all ingredients except the cilantro and limes. <br />
Add chicken and marinate in the refrigerator for up to two hours.<br />
This chicken would be great grilled but I just cooked it in a skillet
with a bit of oil. Place the breasts in the pan and cook, saving the
marinade. Flip the chicken over when the chicken is golden and cook on
the other side.<br />
With the remaining marinade, (I made extra
marinade than the original recipe because I just love adding sauce and
we served this with rice and saucy rice is one of the best things.) pour
into a small saucepan and bring to a rolling boil. Boil for at least 2
minutes, stirring occasionally. <br />
<br />
While the chicken was cooking I made some cilantro lime rice.<br />
<br />
1 1/2 cups rice<br />
3 cups water<br />
2 Tbs. butter<br />
2 Tbs. lime juice<br />
zest of 1 lime<br />
1/2 c. chopped fresh cilantro<br />
<br />
Cook
rice in a rice cooker with water and butter. When the rice is done
stir in the lime juice, zest, and cilantro. Add salt to taste.<br />
<br />
When
the chicken and rice were done I served the chicken on a bed of rice
with the sauce poured over and cilantro and lime juice added. It was so
good and I am excited to make it again.Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-14026716022195727862012-08-19T16:34:00.001-07:002012-08-19T16:34:19.917-07:00Ginger Snaps and Chocolate Chip CookiesI'm going through all of my really worn and used recipes and transferring them to the internet. Among my many wonderful finds, I came across:
<b>Ginger Snaps</b>
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
1 1/2 tsp soda
1 tsp cloves
1 tsp cinnamon
1 tsp ginger
3 cups flour
1/2 cup sugar for dipping
Cream shortening and add sugar gradually. Add egg and molasses. Beat until smooth. Sift flour, soda, and spices into creamed mixture. Stir well... Roll dough into 1/2 inch balls and then roll into sugar. Bake at 350 for 7 minutes.
<b>
Grandma Caringella's Chocolate Chip Cookies</b>
1 1/2 cup shortening
3/4 cup white sugar
1 1/2 cup brown sugar
3 eggs
3 cups plus 3 tbsp. flour
1 1/2 tsp soda
1 1/2 tsp salt
1 1/2 tsp vanilla
1 bag semi sweet chocolate chips
Cream the shortening and the sugars together until light and fluffy.
Add the eggs, soda, salt, flour, and vanilla. Mix well and then fold in the chocolate chips. Bake at 375 for 8 to 10 minutes.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-57600148428284227702012-08-19T16:18:00.001-07:002012-08-19T16:18:50.733-07:00Grandma Bullock's Best RecipesI had the wonderful opportunity of living with my grandmother in between semesters one year. One of my favorite things about her house was the food she would prepare. I decided that I needed the recipes she kept in her large metal filing box. Every Sunday I would spend an hour or so copying down her favorite recipes in hopes of becoming as good of a cook as she was.
I recently went through <i>my</i> metal recipe box in search of one of her recipes and decided I had better post them on the internet. Many of my cards are hard to read due to the heavy usage of my favorite recipes.
<b>Orange Julius</b>
Grandma Bullock loved desserts. This one can be made in just a few minutes.
6 oz frozen orange juice
1 tsp vanilla
1 cup water
1/3 cup sugar
1 cup milk
Blend on high speed with 5 to 6 ice cubes
<b>
Popcorn Balls with Jello</b>
My grandmother loved popcorn balls. She used to make these for my kids when they were small. She even made them for neighbor kids for Halloween (that's something you don't see these days).
1 cup sugar
1 cup whit corn syrup
1 small pkg jello
Bring this to a full boil and pour over popped corn. Mold into balls.
She never said how much popcorn so if anyone makes this and wants to experiment with it, please tell me how much you used.
<b>
Dollie's Date Cookies</b>
Grandma and Grandpa lived in Arizona when I was young. They grew wonderful dates in their back yard. I believe they had a neighbor/friend named Dollie who gave my grandmother this recipe.
1 cup shortening
1 tsp salt
1 tsp baking powder
1 tsp vanilla
1 1/2 cup sugar
2 eggs
3/4 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
5 Tables. milt
3 1/2 flour
2 cups pitted and chopped dates
3/4 cup nuts
Mix in the order given. Drop from spoon onto cookie sheet. Bake at 375 for 12 to 15 minutes. When cooled store in a sealed container.
<b>Boiled Raisin-Nut Cookies</b>
This was one of her favorite cookie recipes.
1 cup water
2 cups raisins
1 cup shortening
2 cups sugar
3 eggs
1 tsp. vanilla
1 tsp soda
2 tsp baking powder
2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg and allspice
1 cup nuts
4 cups flour
Add water to raisins and boil for 5 minutes. Set aside to coll. Cream together the shortening and sugar until light. Add beaten eggs then vanilla. Sift the flour and the spices together and stir into dough. Add nuts and and the cooled raisins. Mix well. Drop by spoonful onto greased cookie sheet and bake at 400 until light brown. Do not over bake. Makes 60 cookies
<b>
Steamed Carrot Pudding</b>
Grandma made this pudding during the winter months... especially around Thanksgiving and Christmas.
1 cup raw shredded carrots
1 cup raw shredded potatoes
1 cup sugar
2 cups raisins
1 cup flour
1 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1/2 cup melted shortening
1 tsp baking soda
Sift flour with spices and salt, add baking soda then raisins carrots, and potatoes. Mix thoroughly. fill well-oiled 1 pound cans 2/3 full. (I use canning jars) Steam for 2 1/2 hours in a steam bath. Serve hot with any desired pudding sauce.
<b>
Swedish Heirloom Cookies</b>
Grandma told me that this was her mother's recipe.
Cream together the following:
2 tablespoons milk
3/4 cup butter
1 cup powdered sugar
1/2 tsp salt
Add 1 1/4 cup chopped walnuts.
Blend 2 cups sifted flour
add 1 tsp vanilla and 1/2 tsp almond extract
Shape into balls using 1 Tablespoon to measure dough. Place on ungreased cookie sheet and bake at 375 for 12 to 15 minutes. Roll in powdered sugar while warm.
<b>Carmels</b>
1 cup white sugar
1 cup brown sugar
1 cup light karo syrup
1 cup butter
1 cup sweetened condensed milk
Stir until boils. Turn to medium heat and cook to a soft ball stage then turn out into a shallow pan.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-27424650033565588162012-02-12T19:43:00.000-08:002012-02-12T19:43:26.434-08:00Tortilla SoupOne boneless skinless chicken breast<br />
One quart of chicken broth<br />
Two tablespoons oil<br />
One onion, chopped finely<br />
Two jalapenos, seeds and veins removed, diced<br />
12 oz can V8, preferably Picante, not the hot or bloody mary mix, regular is ok too<br />
Juice of one lime<br />
Handful of cilantro, chopped<br />
<br />
Optional toppings:<br />
<br />
Corn tortillas<br />
oil<br />
cheese<br />
sour cream <br />
avacado, sliced<br />
<br />
Put one boneless skinless chicken breasts in a pot with one quart of chicken broth. Boil for about 8 minutes. Remove from heat. Take the chicken out of the broth and allow to cool while you are cooking up the rest of the soup. Heat up a couple of tablespoons of oil in a large frying pan. Add a diced onion. Saute until the onion is tender and fragrant. Throw in two jalapenos that you have seeded, removed the white veins and chopped. Saute for a few more minutes. Add the sauteed onions and peppers to the broth. Add a twelve ounce can of V8, preferabley the Picante V8, if you can find it. Regular V8 is ok too. Add the juice of one lime or a tablespoon of white or cider vinegar to the soup. The lime juice is better, but don't make a special trip to the store if you don't have it. Bring the soup to a boil and then turn the heat down to low. While the soup is simmering, shred the chicken and add this to the soup. Take a handful of cilantro and chop it up. Throw this into the soup right before you are ready to serve. You can serve this with tortilla chips, but my favorite thing to do is to slice up a few corn tortillas and fry the strips in some hot oil until crispy. Put some fried tortilla strips in a bowl. add a little bit of grated cheese. Ladle soup on the tortilla strips. I also like to top the soup with a dallop of sour cream and some slices of fresh avacado. Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-225143750730983342011-10-18T07:18:00.000-07:002011-10-18T07:18:17.084-07:00Gluten Free Peanut Butter CookiesI found a recipe on Allrecipes but I changed it up a bit about a year ago and I think its delicious. When I first made them I did not know they were gluten free or what gluten even was. When my mom found out that she was gluten intolerant, as was my brother and sister, I realized that I had the best cookie recipe ever for them. They are super easy and the ingredients are ones that are usually on hand. These are my absolute favorite peanut butter cookies!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuo0NsjqSxuzuWEXIc0XdcHu757ikoU3U96wy8chd86zlGcXQYesgysVB5Wq0uCijFYoae67yQSQOdyN7ks55uitivH5_dU0jyYzRpjen2JcOcnumKhwZcrsV7MDO3b1ldho-FL_Fqjyq/s1600/104_2866.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuo0NsjqSxuzuWEXIc0XdcHu757ikoU3U96wy8chd86zlGcXQYesgysVB5Wq0uCijFYoae67yQSQOdyN7ks55uitivH5_dU0jyYzRpjen2JcOcnumKhwZcrsV7MDO3b1ldho-FL_Fqjyq/s400/104_2866.JPG" width="400" /></a></div>Peanut Butter Cookies<br />
<br />
1 c. peanut butter<br />
1/2 c. brown sugar<br />
1/2 c. white sugar<br />
1 egg<br />
1/2 tsp. salt<br />
1/2 tsp. baking soda<br />
1/2 tsp. vanilla<br />
<br />
Preheat oven to 350. Mix all ingredients. Form into balls and press with forks in the traditional criss cross pattern. Bake for 8-10 minutes. Enjoy!Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-65418350428444458452011-09-23T18:22:00.000-07:002011-09-23T18:22:00.651-07:00Sponge/Seafoam CandyI <i>love</i> seafoam candy. It is crunchy and reminds me of honey. It is covered in chocolate. There isn't much more you can ask of a candy. I first tried a type of this candy in fifth grade when my friend brought home Crunchy bars from Canada. They are my favorite candy bars but are really hard to find. I later found sponge candy at Maceys grocery store in their bulk candy section. It tastes wonderful and is always available but the problem with that is it costs $12.99 a pound. Talk about ridiculous. I found this recipe a while ago and it tastes exactly like the Macey's candy and it is so easy to make. This recipe is made from ingredients that I already have on hand. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaOVluSb-bRMOI_7gXiyfKfVvw96Dygch1c_5Qp9GPVh-9myGlyTVqmME2iK9YVqwqPJGGWCdF2qw_KCNOxOBiSJrgoE72mD41W3RZunidk0BtAYkspMRJF7K82b14qBqcJzaCP4ViEg/s1600/spongetaffychocolatewebgood1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaOVluSb-bRMOI_7gXiyfKfVvw96Dygch1c_5Qp9GPVh-9myGlyTVqmME2iK9YVqwqPJGGWCdF2qw_KCNOxOBiSJrgoE72mD41W3RZunidk0BtAYkspMRJF7K82b14qBqcJzaCP4ViEg/s640/spongetaffychocolatewebgood1.jpg" width="456" /></a></div><br />
Sponge Candy<br />
<br />
Vegetable oil for greasing pan<br />
2 1/2 cups granulated sugar<br />
2/3 cup light corn syrup<br />
6 tablespoons water<br />
2 tablespoons baking soda<br />
2 teaspoons vanilla<br />
<br />
Liberally grease a round 10 inch spring form cake pan. Line with parchment paper allowing 2 inches to stand above the top of the pan. Grease again. In a deep sauce pan add sugar, corn syrup, water, and vanilla. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage until temperature reads 300 degrees F. on a candy thermometer. This should take about 10 minutes. Remove from heat. Quickly add the baking soda and blend into the sugar mixture. The mixture will bubble up when you add the baking soda. Be very careful not to touch the hot mixture!! I touched it on accident once and I had a blister for 2 weeks. SO BE CAREFUL. Immediately after the baking soda is mixed into the sugar pour into the prepared pan. Let this set and cool completely before removing is from the pan. Cut up into pieces and dip in melted chocolate if desired, which of course you would desire. Store in an airtight container. <br />
<br />
This recipe makes a lot but do not try to cut the recipe in half, the sugar heats too quickly and burns. I have learned this from experience. <br />
<br />
I hope you enjoy this candy as much as I do!Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-7313892491435947562011-09-05T06:53:00.000-07:002011-09-05T06:53:59.637-07:00Greek Yogurt and What to do with ItI love Greek Yogurt. It is thick and creamy and tastes like a cross between cream cheese and sour cream, without all of the calories. In fact, most diets allow and encourage yogurt. But it is expensive. I decided that I would just go ahead and buy it for myself. I would buy a quart. If I ate about a half cup a day it should last for 8 days. I really like to eat it with fresh fruit, especially blueberries and raspberries and a squiggle of honey. But I noticed that my container of yogurt ran out way before the 8 days were up. Then I saw the problem. Joe had sampled Greek yogurt at Costco. He doesn't have the portion control skills that I have developed. He would fill his bowl with about a cup or more of yogurt at a time! I confronted him. I told him Greek yogurt is concentrated so he only needs half of what he thinks. No change. He countered that he was really hungry and the lady at Costco told him it was really good for his body. I told him to add fruit to stretch his yogurt, but he said he only liked it with honey. Finally I told him that Greek yogurt is an R rated food. Only adults have the wisdom to eat the right amount and to appreciate it. You can imagine how that went over. I needed to ship Joe off to military school or figure out a cheaper source for my new found favorite food.<br />
<br />
I remembered that back in the mid eighties I had fiends with home yogurt making machines so I started researching and discovered methods and recipes without special equipment. I have tried it a couple of times and it is really good and really easy. You don't need a yogurt maker, but you do need an instant read thermometer(available at Walmart or Target), a cooler, an electric blanket or throw, and 9 pint sized mason jars with lids. I like to use the wide mouth jars but it really doesn't matter if you use the standard size.<br />
<br />
<br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;"><strong>Greek Yogurt</strong></span><br />
<br />
1 gallon of milk-skim to whole, whatever your preference<br />
Enough powdered milk to make 1 gallon<br />
1/2 to 1 cup of Greek yogurt to start the culture<br />
<br />
Put your milk in a large pot. Add the powdered milk. Notice that I haven't told you exactly how much powdered milk to use. You need to read the instructions on the powdered milk you have. You might even add a little more powdered milk. The more powdered milk you add the thicker the yogurt will be. This is called fortified milk. It is a double strength milk. Heat the milk to 190 degrees, The heating chemically changes the milk. If you skip this step or don' heat it adequately you will get a stringy and slimy yogurt. Now the yogurt has to cool to 120 degrees. If you want to speed the cooling you could put the pot in the sink surrounded by ice. When the milk gets down to 120 degrees take out 2 cups and mix it with the yogurt. I use a wire whisk on this step. Then put the milk-yogurt mix into the pot of milk and whisk until the yogurt is completely incorporated. At this point you can pour the milk through a cheese cloth or a thin tea towel to take out any grains or grittiness that has entered the milk during the heating and cooling process. <br />
<br />
Next, fill the jars with the yogurt infused milk. Put the lids on the jars and screw down the bands. Put all of the jars into a cooler and throw in the electric blanket. Set the electric blanket to high. Allow this to "cook" for 14 hours. Next, put the yogurt in the fridge. You will want to wait about 12 hours for the yogurt to cool and thicken up. <br />
<br />
The yogurt will stay good for at least 4 weeks in the fridge. Make sure you keep 1 cup of the yogurt to start your next batch.<br />
<br />
So the cost of this yogurt is the price of a gallon of milk and the price of the powdered milk. In Dallas at this time the cost is about $4 for 9 pints of the best Greek yogurt you have ever eaten.<br />
<br />
But what to do with all of that yogurt if you don't have a thirteen year old boy around? I made some Mango Frozen Yogurt last night. It was so good, just like the kind at Tutti Frutti. I will post more Frozen yogurt recipes when I try them.<br />
<br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;"><strong>Mango Frozen Yogurt</strong></span><br />
<br />
2 C Greek yogurt<br />
2/3 C milk<br />
1/2 C sugar<br />
2 T honey<br />
2 large ripe mangoes, peeled and chunked<br />
<br />
Put the mango chunks, milk, honey and sugar in the blender and process until smooth. Add the yogurt and process until well blended. Place in the freezer or fridge for about an hour to chill. Pour this into an ice cream freezer and let it run for 20-25 minutes. Perfection!<br />
<br />
<br />
<br />
Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-54587408944344661092011-08-16T19:36:00.001-07:002011-08-16T19:36:58.910-07:00Thai Sticky RiceAt the request of my aunt here is the recipe for Thai Sticky Rice with Mango. I love this dessert and I think it is just as good as what you can get at a Thai restaurant. <br />
<br />
<u><span style="font-size: large;"><br />
</span></u><br />
<u><span style="font-size: large;">Thai Sticky Rice with Mango</span></u><br />
<br />
1 1/2 cups uncooked white rice<br />
2 cups water<br />
1 1/2 cups coconut milk<br />
1 cup white sugar<br />
1/2 teaspoon salt<br />
1/2 cup coconut milk<br />
1 tablespoon white sugar<br />
1/4 teaspoon salt<br />
1 tablespoon tapioca starch<br />
3 mangoes, peeled and sliced<span class="plaincharacterwrap break"> </span><br />
<br />
<br />
<span class="plaincharacterwrap break"> Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.</span><span class="plaincharacterwrap break"> While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.</span><span class="plaincharacterwrap break"> Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.</span><span class="plaincharacterwrap break"> Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsGzaYrWRnZkbClD60EZZOnjnzavJCtwJT-odcNb1cNwkPh4PaWanpwH9b7TuqpwBz9-J6uA0w3vZfH0tjD6q8gvhEwVOKDk6m2exfw2DFygTPS6ArE9qhLAVyRn8C6V0mmFn36D4FQaA/s1600/Sticky%252BRice%252Bwith%252BMango.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsGzaYrWRnZkbClD60EZZOnjnzavJCtwJT-odcNb1cNwkPh4PaWanpwH9b7TuqpwBz9-J6uA0w3vZfH0tjD6q8gvhEwVOKDk6m2exfw2DFygTPS6ArE9qhLAVyRn8C6V0mmFn36D4FQaA/s400/Sticky%252BRice%252Bwith%252BMango.jpg" width="400" /></a></div><br />
<br />
<span class="plaincharacterwrap break">We made this with real sticky rice the last time and it was very good but buying real sticky rice can get expensive so if you are on a tight budget I would just stick to regular rice. But if you really want a treat and have the money, get the sticky rice.</span><br />
<span class="plaincharacterwrap break"><br />
</span><br />
<span class="plaincharacterwrap break">We have also made this using bananas and it is pretty tasty. It reminds me of breakfast. A really good breakfast. I think berries would be really good too. </span>Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com1tag:blogger.com,1999:blog-7142215022230294423.post-2356575498512914502011-08-10T08:43:00.000-07:002011-08-10T08:43:37.341-07:00Thai Coconut Curry for Two<span style="font-size: x-large;"><strong>Thai Coconut Curry For Two</strong></span><br />
<br />
This is the curry we had at Sarah's Cousin Shower. This recipe is for two but I multiplied it several times to make enough for a crowd.<br />
<br />
1 large boneless skinless chicken breast <br />
<br />
2 tablespoon oil <br />
<br />
2 tablespoons grated fresh ginger <br />
<br />
3 cloves garlic, chopped fine <br />
<br />
<br />
One onion chopped very fine<br />
<br />
2 tablespoons curry powder- cut to one T if you have a delicate palate.<br />
<br />
1 can coconut milk <br />
<br />
1 lime, grate the zest,keep the juice <br />
<br />
2 tablespoons Thai fish sauce or soy sauce<br />
<br />
2 or more T sugar <br />
<br />
About a half cup of chicken broth or water to thin the curry <br />
<br />
2 large jalapeno peppers seeded, deviened and sliced- unless you want it really hot.<br />
<br />
1 (14 ounce) can cut baby corn or the kernels from one ear of corn or 1 C frozen corn<br />
<br />
1/4 cup basil leaves, chopped <br />
<br />
1/4 cup cilantro leaf, and stems chopped<br />
<br />
<br />
<br />
<strong><span style="font-size: large;">Directions:</span></strong><br />
<br />
Boil the chicken breast and cool. Shred the chicken and set aside. You can also use leftover chicken or pork from another meal. <br />
<br />
Put the garlic and ginger in a frying pan with the oil. Do not heat the oil first. Place this mixture over a medium high heat and cook for a few minutes until you smell the fragrance from the garlic and ginger. Add the onion and continue to cook until the onion is softened, about 3 or 4 minutes. Add the curry powder and cook another minute or two. Add the coconut milk and bring to a simmer. Add the lime juice, sugar, and soy sauce. You may need to adjust the flavors by adding a little more sugar, lime juice, or soy sauce until it tastes the way you like it. You may want to thin the curry a little bit with some chicken broth or water until it is the right consistency. The right consistency is a medium gravy. Then add the jalapenos and corn then simmer for about 5 more minutes until the jalapenos are tender. Just before serving add the chopped basil and the chopped cilantro. <br />
<br />
Serve this over rice.<br />
<br />
We also had sticky rice with mango for dessert. I hope Kate posts that recipe soon. It was such a fun party. Warm wishes to Sarah and Jayce as they start their new life together. We love both of you!<br />
<br />
<br />
Bonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-70373379877657327472011-05-16T21:21:00.001-07:002011-05-16T21:21:54.760-07:00Chocolate Pudding!It has been a while since I posted last. I just haven't felt like I've had much to talk about but I found a new recipe and I want to tell the world how great it is! <br />
<br />
Whenever I think of chocolate pudding I think about my brother Joe running downstairs when we were younger to tell announce that mom was making chocolate pudding. After stampeding down the stairs he took a flying leap to the couch while yodeling "Chocolate Pudding!!" Instead of landing on the couch he landed on the coffee table and burst into tears. I don't remember the particulars but I feel like he landed on his face. At any rate, whenever I think of chocolate pudding I think of Joe. I've always loved chocolate pudding and this recipe from <a href="http://allrecipes.com/">allrecipes.com</a> that I've tweaked a bit is the best chocolate pudding I've ever had and I could eat it every day. Of course if I did that, I'd gain quite a bit of weight. It is almost worth it. Almost.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaatA8oMun35el5NLufNSNUmkFsHmDjT0QJ52nply7LAKUtpBQdnbPhsB4RQaQFh4ah9SQ635Evjufd68btyI9hrv1xfSPTr9jDgR46TU5qAsWdtMHKDKh3Y_4Ssv2NHd5pQkGJ0gO_xB/s1600/chocolate_pudding-5718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaatA8oMun35el5NLufNSNUmkFsHmDjT0QJ52nply7LAKUtpBQdnbPhsB4RQaQFh4ah9SQ635Evjufd68btyI9hrv1xfSPTr9jDgR46TU5qAsWdtMHKDKh3Y_4Ssv2NHd5pQkGJ0gO_xB/s400/chocolate_pudding-5718.jpg" width="396" /></a></div><b>Chocolate Pudding</b><br />
<br />
1/2 c. white sugar<br />
3 heaping Tbs. cocoa powder<br />
1/4 c. corn starch<br />
1/8 tsp. salt<br />
2 3/4 c. whole milk<br />
1 tsp. vanilla<br />
2 Tbs. butter<br />
<br />
In a medium saucepan combine the dry ingredients. Whisk in the milk over medium heat. Stir continuously until the pudding begins to boil Let boil at least ten seconds, stirring the entire time. Remove from heat and stir in the butter and vanilla. Enjoy!<br />
<br />
The whole process takes about the same amount of time as a box of cook and serve pudding mix but is infinitely better. The whole milk makes it very rich and creamy but I would guess that the recipe would work just as well with low fat milk just fine. Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-21511949719548211502011-05-05T15:01:00.000-07:002011-05-05T15:03:17.364-07:00Brisket Tacos<span style="font-size: large;"><strong>Brisket Tacos</strong></span><br />
<br />
One or two days before you want to serve brisket tacos cook up a brisket. This is how I do it. I buy a whole untrimmed brisket, about 10-12 pounds. I generously salt and pepper the brisket with kosher salt and coarsely ground black pepper. I coat the entire brisket with a generous amount of chili powder. I usually do this step in the sink to minimize the mess. The chili powder actually holds in the moisture from the beef so you don’t need to put in in a bag or cover it with foil. I put the brisket on a rack over a baking pan or a roasting pan, then into a 400 degree oven for about an hour. I turn the heat down to 200 and cook it for about 8 more hours. After this come out of the oven it needs to cool for at least one hour. Put the drippings from the meat into a fat separator. Throw out the grease but save the dark brown juice.<br />
<br />
<br />
The day you are ready to serve brisket tacos slice the meat up into taco sized pieces and put into a large pan or crock pot. To the beef add the reserved brown juice, 16 oz jar of salsa verde, 14-16 oz can of tomato sauce, 1 T Cumin, 1 chopped onion, and 6 Cloves of Garlic, minced. Mix the sauce up with the meat. Cover and heat for a couple of hours at 350.<br />
<br />
<br />
This make enough taco meat for about 20 hungry people.<br />
<br />
<br />
Serve this on corn tortillas with queso fresco, salsa or pico de gallo, and guacamole.<br />
<br />
This recipe is easily adapted to using leftover brisketBonniehttp://www.blogger.com/profile/07677756981812294636noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-8466492843044506322011-03-29T20:44:00.000-07:002011-03-29T20:45:12.646-07:00Cafe Rio Recipes<style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal">YUM!<br /><b>SWEET PORK</b>:<br />2 pounds pork (we like to use boneless pork ribs)<br />3 cans Coke (NOT diet)<br />1/4 c. brown sugar<br />dash garlic salt<br />1/4 c. water<br />1 can sliced green chilies<br />3/4 can RED enchilada sauce Rosarita brand… (non-gluten)<br />1 c. brown sugar<br /><br />Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.<br /><br />Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock-pot and drain any liquid left in the pot. Shred pork.<br /><br />In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.<br /><br />Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!<br /><br /><br /><b>CILANTRO-LIME RICE</b>:<br />1 c. uncooked rice<br />1 tsp. butter<br />2 cloves garlic, minced<br />1 tsp. freshly squeezed lime juice<br />1 can (15 oz) chicken broth Pacific –Costco brand non gluten<br />1 cup water<br />1 Tbsp. freshly squeezed lime juice<br />2 tsp. sugar<br />3 tablespoons fresh chopped cilantro<br /><br />I put all of this into a rice cooker and cook it. Stir it about 2 times while it is cooking.<br /><br /><br /><b>BLACK BEANS</b>:<br />2 Tbsp. olive oil<br />2 cloves garlic, minced<br />1 tsp. ground cumin<br />1 can black beans, rinsed and drained<br />1 1/3 c. tomato juice<br />1 1/2 tsp. salt<br />2 Tbsp. fresh chopped cilantro<br /><br />In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. You can also add a can of whole kernel corn.<br /><br /><br /><b>CILANTRO RANCH</b>:<br />2 cups Lighthouse Ranch dressing<br />2 tomatillos, remove husk, diced<br />1/2 bunch of fresh cilantro<br />1 clove garlic<br />juice of 1 lime<br />Put all above into a blender until smooth.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7142215022230294423.post-5000727589266352172011-03-12T10:55:00.000-08:002011-03-12T10:55:20.431-08:00Thai Chicken CurryThai Chicken Curry <br />
<br />
Another of our favorite recipes, and another that I've been meaning to post about for a long time. We love Thai food and while this isn't what we usually get at Thai restaurants it is very good with a mellow and sweet taste.<br />
<br />
1 lb. chicken breasts, cubed<br />
2 tsp. curry powder<br />
2 tsp. vegetable oil<br />
1 large green or red pepper, sliced<br />
1 c. finely chopped onion<br />
2 tsp. minced garlic<br />
14 oz. can coconut milk<br />
8 oz. can pineapple chunks in juice, not drained<br />
1 tsp. salt<br />
1/4 tsp. crushed red pepper<br />
<br />
Sprinkle chicken with 1 tsp. curry powder. Heat 1 tsp. oil in a large skillet over medium high. Add pepper and onion and cook for about 5 minutes, stirring several times. Add remaining 1 tsp. oil and the chicken. Cook until the chicken is lightly browned. Stir in garlic; cook 1 minute or until fragrant. Add the remaining 1 tsp. curry powder, the coconut milk, pineapple and juice, salt and red pepper. Boil and reduce heat. Simmer uncovered for 5 minutes or until vegetables are tender and chicken is cooked throughout. Serve over rice. We love jasmine or basmati rice with this meal. This serves 4 peopleKathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-85239699547160364032011-03-12T10:50:00.000-08:002011-03-12T10:55:59.128-08:00Rustic Garlic ChickenRustic Garlic Chicken <br />
<br />
This is one of my and Eric's favorite meals. We love it, its so garlicky and great!<br />
<br />
2 Tbs. cooking oil<br />
4 chicken breasts<br />
1 tsp salt<br />
1/4 tsp. pepper<br />
3 heads of garlic, cloves separated<br />
2 Tbs. flour<br />
1 c. dry white wine<br />
1 c. chicken broth<br />
2 Tbs. butter<br />
2 Tbs. chopped fresh parsley<br />
<br />
Heat the oven to 400. In a Dutch oven, heat the oil over moderately high. Sprinkle chicken with 1/2 tsp. of salt and pepper. Cook the chicken until well browned, turning, about 8 minutes in all. Remove from the pot. Reduce the heat to moderate, add garlic and saute until it is starting to brown- about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the chicken to the pot, cover, and bake for 15 minutes. Remove the pot from the oven and put it on a burner. Remove the chicken from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 tsp. salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.<br />
<br />
I always make mashed potatoes with this because the sauce the recipe makes makes plenty for the chicken and tastes great on the potatoes. This recipe serves 4 and each person squeezes the garlic out of its skin to eat with the chicken.Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0tag:blogger.com,1999:blog-7142215022230294423.post-60148643660453284142011-02-21T19:03:00.000-08:002011-02-21T19:04:17.339-08:00Homemade Chocolate Milk<div class="separator" style="clear: both; text-align: center;"></div>What? Chocolate milk without a store bought powder or syrup?! I can hardly believe it myself! <br />
<br />
Chocolate Milk<br />
<br />
1/8 c. water<br />
2 tsp. cocoa powder<br />
2 Tbs. sugar<br />
1 3/4 c. cold milk<br />
<br />
In your glass mix the water, cocoa powder, and sugar. Place in microwave for 30 seconds and stir until the sugar and cocoa completely mixed in. Add the milk, stir again, and ENJOY!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCUhYE1al1cNtdsRgou6XI-0GK9f32LVe46kkBl3UzwFLW_lVVu23w23duX_e0k4aGXgNFBShJCs5NgmaJOt7nLGoEO9BzGTHMQBzAfp69o5CEJ9GaQGACr1tEUAdBoZub_zxBNduKuU/s1600/chocolate+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCUhYE1al1cNtdsRgou6XI-0GK9f32LVe46kkBl3UzwFLW_lVVu23w23duX_e0k4aGXgNFBShJCs5NgmaJOt7nLGoEO9BzGTHMQBzAfp69o5CEJ9GaQGACr1tEUAdBoZub_zxBNduKuU/s400/chocolate+milk.jpg" width="268" /></a></div>Kathleenhttp://www.blogger.com/profile/03872218671709703503noreply@blogger.com0