tag:blogger.com,1999:blog-69373802459143157342024-03-14T03:31:09.754-06:00A Plate Full Of PossibilitiesFrom comfort to crazy food; a culinary walk through the weird and wonderful of my mom's old cookbooks.Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6937380245914315734.post-17588094477748619242015-06-22T20:40:00.000-06:002015-06-22T20:40:16.229-06:00Pork Chops and Scalloped PotatoesMy sister nicely reminded me yesterday that I've been slacking off on this blog. So I figured I better remedy that quick!<br />
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A month or so ago I dug out a recipe my Aunt had written out for my mom for Pork Chops and Scalloped Potatoes. By the looks of the paper, it's been in my mom's possession for quite a while.<br />
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To be honest, I didn't use Cream of Chicken Soup. I went across the highway to the market and Cream of Chicken soup was like $3.49 a can or something outstandingly crazy, but they had a sale on Cream of Mushroom for $1.50 or less, I can't really remember now. I thought I had written this all up somewhat before, but I guess I didn't …dang, old age and my failing memory! …so…anyways, I used Cream of Mushroom soup instead.<br />
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As a side note, I think my oven was failing then. I think it was cooking at a lower temp than it should of been. It was the next day or so that I went to make biscuits and the oven died completely…I tried cooking the biscuits in a frying pan…not recommended…really, just don't do it :) I should of just froze the dough. *Sigh* Lesson learned :)<br />
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Back to the pork chops - the recipe is quite simple and straight forward.<br />
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Chop up some onions and slice some potatoes. Have I mentioned before that I really hate onions? I didn't use a lot of them. Do you like the fancy picture taking, I used my green and white cutting mats and just slid them close together :)<br />
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Next layer the potatoes and onions in a greased 9 X 13 dish.<br />
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Spread the 2 cans of Cream of Chicken Soup over the potatoes and onions.<br />
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Costco has the most amazing pork chops. They are so thick that I had to cut them in half (one I cut in 3) just to make them the thickness of regular grocery store pork chops for this recipe, but if you get a chance to get some, definitely try them on the barbeque - so delicious! (and no need to cut them in half) YUM!<br />
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Dunk the pork chops in milk and then in seasoned bread crumbs (sage, parsley, and seasoning salt).<br />
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Place them on the potatoes and soup, cover with foil and bake for an hour or so at 350 degrees.<br />
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Remove foil and bake for another 10 mins or so until pork chops crisp up a bit.<br />
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Serve and enjoy. I think this would work with Cream of Chicken, Cream of Potato, Cream of Celery, etc. Pick whichever soup you like. It's a pretty simple recipe to get in the oven after work.<br />
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My mom used to make something similar with rice instead of the potatoes. It was basically the same recipe though.<br />
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Hopefully this makes my sister happy and she can have some faux Scalloped Potatoes and pork chips with some very real memories :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com2tag:blogger.com,1999:blog-6937380245914315734.post-75256136617911132642015-03-22T12:03:00.001-06:002015-03-22T12:03:11.823-06:00Banana Bread Bake Off - Five Roses vs PurityI love Banana Bread that actually tastes like it has bananas in it. Not big mushy chunks, but a nice banana flavour through the bread. Yum, combined with the soft crunchiness of walnuts - yummy in my tummy. Oooh, can't forget the crust bit either....give me a minute, must go eat a slice...or two...for testing!<br />
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I had a bunch of ripe bananas, more than enough for just one loaf. I have a go to recipe, but this is about the cookbooks, so..which one to make? Why not a loaf from each book, right? Right! <br />
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I decided to make them both at the same time, so I kept everything divided left and right so I wouldnt mix anything up! haha, it could easily happen, I don't know how many times I've recounted cups of flour when making bread because I wasn't paying attention.<br />
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I gathered up all the ingredients and then got started. The only real difference in the recipes are the amounts of flour, bananas, etc. <br />
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I wont bore you with the step by step of each. The actual steps for making them were pretty much identical. Put all the dry together. Mix all the wet with the mashed bananas and then mix those together and put in oven. <br />
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The Purity Banana bread has more flour, more bananas, more baking powder etc. And this can be seen in the batter - it's more frothy and gassy looking....<br />
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while baking; you can really see the height of the loafs...<br />
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and when cooling and getting ready for my tummy....<br />
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I figured the crust of the Five Roses would be darker, since it took a few more minutes baking before the toothpick inserted came out clean, but I really didn't think there would be such a difference on the inside.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #351c75;"><i>Purity on the left, Five Roses on the right</i></span></td></tr>
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The Purity loaf is a lot darker than the Five Roses loaf.<br />
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The big question...taste. That's really all that matters in the end. Well, these are both good breads, not great, but good. I think perhaps adding nutmeg or cinnamon would help too. Don't get me wrong, they were good enough that I shared them, but I won't make them again.<br />
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For me, they just don't seem banana-eee enough. I think though, If I had to choose, I would go with the Five Roses loaf since I prefer the denser texture. The difference between the two breads for banana flavour really isn't a big enough difference for it to matter to me.<br />
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<tr style="background-color: #0033ff; color: white; padding-bottom: 4px; padding-top: 5px;"> <th></th> <th>Five Roses</th> <th>Purity</th> </tr>
<tr> <td><b>TASTE</b></td> <td>60% banana flavour</td> <td>65% banana flavour</td> </tr>
<tr> <td><b>TEXTURE</b></td> <td>Denser, sturdier, my preference</td> <td>Moister - could become gummy if undercooked</td> </tr>
<tr> <td><b>CRUST</b></td> <td>Ok, as expected</td> <td>More flavourful, better crunch</td> </tr>
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I still have half a loaf in my freezer, which I think I'll take with me when I go visit family in April. Other wise it will just stare guiltily at me every single time I open the door of the fridge. Every single time...calling out to me...Eat Me....<br />
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<tr><td class="tr-caption" style="text-align: center;">FIVE ROSES BANANA BREAD</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">PURITY BANANA BREAD</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com8tag:blogger.com,1999:blog-6937380245914315734.post-62247806445196401622015-02-05T22:00:00.001-07:002015-02-05T22:00:53.728-07:00Prize Butter TartsI love butter tarts - there, I've said it. Aloud. To you.<br />
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The ones I like best are the ones where the brown sugar is dissolved completely so there is no grainy sugar texture; gooey with just the right amount of runniness. Everyone has their favorite family recipe and this one is mine.<br />
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99% of the time I can find someone who makes anything I can make 100 times better than I could make it. Hahah, now that's a sentence! I keep trying though, but these tarts, to me... are as good - if not better - than any I've found. The only improvement on what is written here is when the filling is paired with a homemade crust, but I had a bunch of tart shells in the freezer...and really, I'm thinking you won't mind, since you can't really taste what I made...so...you'll have to trust me and make them for yourself! :)<br />
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The recipe I love is from the 1970's Five Roses Flour cook book and it must of held the test of time because it was in their 1938 cook book also. The only difference is that the cooking temperature changed to 375 F instead of starting at 450 F and being turned down to 350 F. I go the easy route and bake at 375 for the entire time. Just easier than babysitting the tarts in the oven...but you are free to try the other way too.<br />
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The ingredients are simple and most likely you have everything in your cupboard right now to get started. I doubled the recipe and used raisins instead of currents ...and added some walnuts, but that's just my preference.<br />
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I've seen other recipes that do not mention melting the butter, which could be the issue I've encountered with grainy tasting tarts. The 1938 recipe below doesn't state melting the butter but the newer version does. I'm not sure if they meant to use room temperature butter or every housewife just knew to melt it. I personally think the latter; in 1938 I'm pretty sure you left the house being able to cook and bake, unlike nowadays. <br />
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Mix everything together, except the raisins/currents, making sure the brown sugar is blended and well dissolved. I'm using darker brown sugar, so the mix doesn't look all that appealing, but it is yummy none-the-less.<br />
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Stir in the raisins/currents and nuts (if you want them).<br />
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Line your baking sheet with parchment paper or grease your muffin tins if you are making your own pastry. Fill the tart shells 2/3 full. A single batch of the butter tart mixture should make 12 tarts.<br />
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Bake 375 F for 20 minutes or 450 F for 8 minutes and then reduce the temperature to 350 F and watch over them until they are nicely browned.<br />
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Let cool on the pan for a few minutes and then move to a baking sheet to cool a bit more. Careful, they have to cool a bit or the hot melted sugar can burn! After a sufficient amount of time - try not to eat more than one!<br />
<br />
<u><b>Prize Butter Tarts </b></u><br />
<i><span style="font-size: x-small;">Five Roses Flour - 1938 (pg 144)</span></i><br />
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<u>INGREDIENTS </u><br />
<ul>
<li>1/2 cup butter</li>
<li>1 cup sifted brown sugar</li>
<li>2 Tbsp milk of cream</li>
<li>12 cup currents</li>
<li>1 egg, beaten</li>
<li>1 tsp vanilla</li>
<li>Pastry shells</li>
</ul>
<br />
<br />
<u>DIRECTIONS</u><br />
Mix ingredients together and place spoonfuls of the mixture in patty tins which have been lined with rich pastry or cookie dough. Bake in a hot oven (450 F) for 8 minutes; reduce temperature to 350 deg F. and bake until pastry is delicately browned.<br />
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To make Taffy Tarts, use the same mixture with currents omitted.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com2tag:blogger.com,1999:blog-6937380245914315734.post-26829723248898604582015-02-02T11:05:00.000-07:002015-02-02T11:39:40.890-07:00Sweetpotato BiscuitsI love sweetpotato; boiled, mashed, or roasted. So why not biscuits?<br>
<br>
I found a recipe in the Culinary Arts Institute cookbook that I thought would be interesting to try and it didn't have a lot of ingredients either. Might I add that I still need to figure out the lighting in my place, but I'm a bit lazy – sorry :)<br>
<br>
I gathered up all the ingredients, boiled and mashed the sweetpotatoes and set them aside to cool. <br>
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I mixed up the flour, salt, and baking powder and set the oven to preheat. I 'cut' in the shortening using the tips of my fingers until it looked like coarse corn meal. For some reason I find this very satisfying and I like the feel of the flour and shortening at this stage, it makes me want to run my fingers through it. Sadly, it will melt the shortening or butter if I give in to that temptation :)<br>
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I mixed the milk with the mashed potatoes and was rightfully skeptical, it's a wee (by wee I mean A LOT) gloppy - that's my technical term for goopy runny mess.<br>
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<br>
I added the orange goop to the flour mixture and stirred quickly as the directions indicated. With the baking powder it became airy, but very sticky. I think the recipe really needs more flour. I scraped it out onto the counter with a lot of flour. I think I must of added at least another 1/2 a cup or more. before I could pat it out enough to cut and not have it stick to everything. Kneading wasn't really a priority or feasible.<br>
<br>
I used a cute little cup that I had purchased at Ikea years ago to
cut the dough. I think it was a kids cup and came in a package of
three. I loved them because of the little round bubbles encircling the
bottom. I never use them really, they sit in my cupboard until I need
something like this. I drink out of coffee cups all the time instead of
glasses, go figure?! A few times when I've needed tea candle holders I have used the little cups and they worked great. So they weren't a total waste of money, Ha ha ha!<br>
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I think the recipe as written needs some adjusting. I checked online and similar recipes start off with 2 cups of flour and the same amount of milk and sweetpotato, so I think this one just slipped by without product testing. <br>
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They look pretty sad getting ready to go in the oven. :(<br>
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<br>
But...they baked up better than I hoped and puffed up slightly. Taste wise, hrmmm.. I think the batter would go amazingly well as dumplings cooked on the top of a stew, but they are nothing special as a biscuit.<br>
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<br>
90 - 95 calories / 5 grams of fat each - give or take :)<br>
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<br>
<br>
<u><b>Sweetpotato Biscuits</b></u><br>
<span style="font-size: x-small;"><i>Culinary Arts Institute Encyclopedic Cookbook</i></span> <span style="font-size: x-small;"><i>- 1950 (pg 158)</i></span><br>
<span style="font-family: inherit;"><br></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> <u>INGREDIENTS</u></span></span></span><br>
<ul>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1.5 cups all purpose flour</span><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">2 Tbsp baking powder</span><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">3/4 tsp salt</span><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/2 cup shortening</span> (cold)<span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1.5 cups sweet potato</span> (mashed)<span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 cup milk</span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><u>DIRECTIONS</u> </span></span></span><br>
<ol>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Sift flour, baking powder, and salt together</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Cut in shortening.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Combine milk and sweetpotatoes.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Add to first mixture and stir quickly.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Knead lightly, using as little flour as possible on board.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Roll out to 1/2" thickness, cut with floured cutter.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Place on greased baking sheet and bake in hot oven (425 F) for 12-15 minutes</span></span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Makes 25 biscuits. </span></span></span><br>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br></span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18.48px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br></span></span></span>Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-65643129680469684332015-01-23T11:35:00.001-07:002015-01-23T11:35:23.690-07:00Lemon Cake Mix SnickerdoodlesWell, this recipe isn't from one of my mom's cookbooks - although I can't say for sure, a few of the cookbooks do include a lot of prepackaged food recipes, and housewives of that time were no doubt looking for some way to spice up that plain old can of peas, but this isn't about peas, it's about making simple cookies. Simple soft yummy cookies!<br />
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<br />
I wanted to try this recipe for quite a while and this turned out to be the day. I had to work the 2am shift for two nights so it completely messes up my system since I'm not all geared up for it. I didn't have the motivation for anything with more than a few ingredients and wanted minimal cleanup. <br />
<br />
You can find this recipe all over the web; the only difference is in the brand of cake mix they tell you to use. The recipe doesn't call for vanilla, but I added a teaspoon anyways.<br />
<br />
I had a No Name brand Lemon Cake mix so I decided to use that. Yes, No Name is an in-store brand name in Canada :) I lived in a town once that sold Beer beer too :)<br />
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Basically you get all the ingredients together and combine the sugar and cinnamon separately. <span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<br />
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Combine the cake mix, 2 eggs, 1/4 cup of oil and <span style="color: #990000;"><i>1 tablespoon of the cinnamon-sugar</i></span> mixture in large bowl. Mix until well blended. The batter will be really soft, but not sticky. It's easy to roll in your hands, but hard to make a perfect ball shape, but that's ok, the cookie dough will get flattened slightly.</span></span><br />
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<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Roll into 1 - 1.5" dough balls and then roll in reserved sugar-cinnamon mixture to coat.</span></span><br />
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<a href="http://2.bp.blogspot.com/-QbunqzxS0Tk/VMKN_xIbH3I/AAAAAAAAAqw/WxgUbcdtLDQ/s1600/Lemon%2BCake%2BMix%2BSnickerdoodles%2Bin%2Bsugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Cake Mix Snickerdoodle dough ball in sugar" border="0" src="http://2.bp.blogspot.com/-QbunqzxS0Tk/VMKN_xIbH3I/AAAAAAAAAqw/WxgUbcdtLDQ/s1600/Lemon%2BCake%2BMix%2BSnickerdoodles%2Bin%2Bsugar.JPG" height="478" title="Lemon Cake Mix Snickerdoodle dough ball in sugar" width="640" /></a></div>
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Place on parchment covered </span></span><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">(or greased) </span></span>cookie sheet about 2" apart. Gently press down on the cookie with the bottom of a glass.</span></span><br />
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<a href="https://3.bp.blogspot.com/-Y1lZf585TT4/VMKOOjzQD-I/AAAAAAAAArI/my56rGj-G8o/s1600/Lemon%2BCake%2BMix%2BSnickerdoodles%2Bready%2Bfor%2Boven.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Cake Mix Snickerdoodles ready for the oven" border="0" src="http://3.bp.blogspot.com/-Y1lZf585TT4/VMKOOjzQD-I/AAAAAAAAArI/my56rGj-G8o/s1600/Lemon%2BCake%2BMix%2BSnickerdoodles%2Bready%2Bfor%2Boven.JPG" height="476" title="Lemon Cake Mix Snickerdoodles ready for the oven" width="640" /></a></div>
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Bake for 8 - 9 minutes in a 375 F oven. ENJOY!<u><b><span style="font-family: Georgia,"Times New Roman",serif;"> </span></b></u><br />
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<u><b><span style="font-family: Georgia,"Times New Roman",serif;">Lemon Cake Mix Snickerdoodles</span></b></u><br />
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<a href="http://4.bp.blogspot.com/-At9hDTcIFtI/VMKNG5naPPI/AAAAAAAAAqU/kJWqVZ8gzAo/s1600/Lemon%2BCake%2BMix%2BSnickerdoodles1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-At9hDTcIFtI/VMKNG5naPPI/AAAAAAAAAqU/kJWqVZ8gzAo/s1600/Lemon%2BCake%2BMix%2BSnickerdoodles1.jpg" height="149" width="200" /></a><u><span style="font-family: Georgia,"Times New Roman",serif;">INGREDIENTS</span></u><br />
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp. sugar</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. ground cinnamon</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1 package Yellow cake mix (or whatever kind you want....like Lemon or Chocolate)<a href="http://www.duncanhines.com/products/cakes/classic-yellow-cake-mix/" style="outline: medium none ! important; text-decoration: none;"></a></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">2 large eggs</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">¼ cup vegetable oil</span></li>
</ul>
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<br /><u>DIRECTIONS</u><br />
<ol>
<li><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 375°F. Grease baking sheets.</span></span><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
<li><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Blend sugar and cinnamon in small bowl; set aside.</span></span><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
<li><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Combine cake mix, eggs, oil and 1 tablespoon cinnamon-sugar mixture in large bowl with wooden spoon until blended.</span></span></li>
<li><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Shape dough into 1-inch balls. Roll balls in remaining cinnamon sugar mixture. Place 2-inches apart on prepared pans. If desired, flatten balls with bottom of a glass.</span></span><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
<li><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Bake 8 to 9 minutes or until set. Cool cookies 1 minute on pan. Cool completely on wire rack.</span></span><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
<li><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;">Baking Tip: Use a 1 to 1-1/4-inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.</span></span></li>
</ol>
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<br />
The holidays are mostly over, I say mostly because I still have my Christmas tree up :) Who knows, I might keep it up until the snow melts!<br />
<br />
I had a nice quiet dinner with my mom on Christmas day. We had Turkey and all the fixings. It was nice. I didn't know what to get her - there isn't much a person with terminal cancer needs except a miracle and more time, neither of which I can provide. My sister had a good suggestion, so I went with all the Christmas treats my mom loves (sardines, oysters, crackers, roasted nuts, etc) and put them all together in a gift tray. She seemed to like it :) <br />
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I worked between Christmas and New Years and I spent a bit more time crocheting. I'm addicted to it lately. I feel so old! haha - but I did make and sell 2 hats and a doggie jacket without trying and sent off 2 hats/2 headbands to Ontario. Seriously...I need a life ;)<br />
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<a href="http://1.bp.blogspot.com/-53uQl0eazME/VKv99SfkTYI/AAAAAAAAAow/gcmwwzuHq74/s1600/hats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-53uQl0eazME/VKv99SfkTYI/AAAAAAAAAow/gcmwwzuHq74/s1600/hats.jpg" height="212" width="640" /></a></div>
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Now, knowing I have no life, I decided it was time to make something from the cookbooks that was simple and would get me back to the crochet hook quicker. Just kidding...haha, I had a lot of potatoes to get rid of.<br />
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At first I figured I would just make the Potato and Carrot mold, foregoing the tomato sauce since it sounds like an odd combination, but really, the potatoes and carrots mashed together are just that, mashed carrots and potatoes and nothing special. But YUM, perhaps I just had a craving for tomatoes or something, but it was SO GOOD with the potatoes and carrots. I couldn't stop eating it! YUM YUM YUM. I think this is my new way of eating mashed carrots/potatoes! It may not look all that appetizing, but it filled my tummy with love :)<br />
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<a href="http://2.bp.blogspot.com/-_6sgNbgIRBI/VKwAxhUBSZI/AAAAAAAAAo8/9unaychzec4/s1600/Potato%2BCarrot%2BMould.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Potato Carrot Mold with Tomato Sauce" border="0" src="http://2.bp.blogspot.com/-_6sgNbgIRBI/VKwAxhUBSZI/AAAAAAAAAo8/9unaychzec4/s1600/Potato%2BCarrot%2BMould.JPG" height="478" title="Potato Carrot Mold with Tomato Sauce" width="640" /></a></div>
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I didn't follow the tomato sauce recipe listed below since I didn't have any canned tomatoes, but I did have a can of tomato sauce (not to be confused with pizza sauce, spaghetti sauce, or tomato paste). I sauteed some garlic and then added it with onion flakes, salt and pepper to the sauce. It was simple and lovely.<br />
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<a href="http://3.bp.blogspot.com/-gJ6PPtLjj_c/VKwDIaCZjWI/AAAAAAAAApU/5AA0Z8IwQJQ/s1600/Potato%2Band%2BCarrots%2Bunpeeled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrots and Potatoes" border="0" src="http://3.bp.blogspot.com/-gJ6PPtLjj_c/VKwDIaCZjWI/AAAAAAAAApU/5AA0Z8IwQJQ/s1600/Potato%2Band%2BCarrots%2Bunpeeled.JPG" height="524" title="Carrots and Potatoes" width="640" /></a></div>
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The recipe calls for 3 medium carrots and 3 medium potatoes. Argg, I hate that. It's so arbitrary and I have no idea what the average medium potato/carrot size was n 1950's. I don't even know what the average is in 2015! So, best guess as shown above. <br />
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<a href="http://2.bp.blogspot.com/-KqJqyUaWgqc/VKwDaaNSHFI/AAAAAAAAAps/JPwyZSdEMlo/s1600/Potatoes%2Band%2BCarrots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KqJqyUaWgqc/VKwDaaNSHFI/AAAAAAAAAps/JPwyZSdEMlo/s1600/Potatoes%2Band%2BCarrots.JPG" height="440" width="640" /></a></div>
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I chopped them up nicely and boiled them in salted water until tender. They do look pretty sitting in the pot ready to go :)<br />
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I gave away my hand mixer to a guy I dated last year...didn't work out, move on, so I was left with the options of using my kitchenaid (umm...no) or unpacking my food processor (umm...no), so the immersion blender was the only other choice...and I'm happy to say that it works wonderfully for this!<br />
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If you don't know the average medium carrot and potato size in 1950, you may want to add more or less warm milk to the mixture as you blend. I added the cup full and it was a bit too much, but really, it only changed the consistency, not the flavour. <br />
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<a href="http://3.bp.blogspot.com/-jaf0KeigsJw/VKwDaDUGQ5I/AAAAAAAAApk/wy6uXcoEuqw/s1600/Potatoes%2Band%2BCarrots%2Bwith%2Bmilk%2Band%2Bbutter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jaf0KeigsJw/VKwDaDUGQ5I/AAAAAAAAApk/wy6uXcoEuqw/s1600/Potatoes%2Band%2BCarrots%2Bwith%2Bmilk%2Band%2Bbutter.JPG" height="478" width="640" /></a></div>
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I put the mix in two casserole dishes to bake. They came out of the oven looking the same as they went in. There was no browning on top. Possibly due to the extra milk. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-te-TDbiNNv8/VKwDHsFTpxI/AAAAAAAAApI/OdH8p1v4Jg0/s1600/Potato%2BCarrot%2BMould%2Bready%2Bfor%2Boven.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Potato Carrot mold" border="0" src="http://2.bp.blogspot.com/-te-TDbiNNv8/VKwDHsFTpxI/AAAAAAAAApI/OdH8p1v4Jg0/s1600/Potato%2BCarrot%2BMould%2Bready%2Bfor%2Boven.JPG" height="478" title="Potato Carrot mold" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for oven</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8zECoAUIoIU/VKwIv1bh_RI/AAAAAAAAAqA/6bdYSbbVmHk/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Potato Carrot mold" border="0" src="http://4.bp.blogspot.com/-8zECoAUIoIU/VKwIv1bh_RI/AAAAAAAAAqA/6bdYSbbVmHk/s1600/IMG_2805.JPG" height="478" title="Potato Carrot Mold" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of Oven</td></tr>
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It's not the most appetizing of foods with the tomato sauce on it, but I recommend giving it a shot. <br />
<br />
<br />
<u><b>Potato Carrot Mold</b></u><br />
<span style="font-size: x-small;"><i>Culinary Arts Institute Encyclopedic Cookbook - 1950 (pg 482)</i></span><br />
<br />
<u>INGREDIENTS</u><br />
<ul>
<li>3 medium potatoes</li>
<li>3 medium carrots</li>
<li>1 cup warm milk</li>
<li>2 tbsp butter</li>
<li>1/2 tsp salt</li>
<li>1/8 tsp pepper</li>
</ul>
<u>DIRECTIONS</u><br />
<ol>
<li>Pare potatoes and carrots and cook together in boiling salted water until tender; mash.</li>
<li>Add milk, butter, salt, and pepper; beat until fluffy.</li>
<li>Pour into greased casserole and bake in moderate oven (350 F) 20 minutes, or until browned.</li>
<li>Serve with Tomato Sauce. For 4.</li>
</ol>
<br />
<br />
<u><b>Tomato Sauce</b></u><br />
<span style="font-size: x-small;"><i>Culinary Arts Institute Encyclopedic Cookbook - 1950 (pg 490)</i></span><br />
<br />
<u>INGREDIENTS</u><br />
<ul>
<li>2 1/2 cups canned tomatoes</li>
<li>1 small onion, chopped</li>
<li>4 cloves, 2 tbsp fat</li>
<li>2 tbsp flour</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp pepper</li>
</ul>
<u>DIRECTIONS</u><br />
<ol>
<li>Cook tomatoes, onion, and cloves together for 10 minutes. </li>
<li>Melt fat, add flour, salt, and pepper and blend.</li>
<li>Add tomato mixture and cook 2 minutes longer, stirring constantly.</li>
<li>Strain.</li>
<li>Makes 1 cup sauce.</li>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-21423219597009996062014-12-16T23:04:00.002-07:002014-12-16T23:04:22.802-07:00Blueberry TeaThe first time I had Blueberry Tea was pretty much exactly a year ago... give or take two weeks. Haha, really, seriously now - give them back, I could use an extra few weeks. Time goes by too fast as it is :)<br />
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<a href="http://1.bp.blogspot.com/-YQ4pU2orJ08/VJEWzbF-d6I/AAAAAAAAAoM/zx0NvafLsmA/s1600/IMG_2755.jpg" imageanchor="1"><img alt="Blueberry Tea" border="0" src="http://1.bp.blogspot.com/-YQ4pU2orJ08/VJEWzbF-d6I/AAAAAAAAAoM/zx0NvafLsmA/s1600/IMG_2755.jpg" height="640" title="Blueberry Tea" width="478" /></a></div>
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So, it was cold (really cold), there was snow everywhere, and we were in a pub in the mountains that didn't feel the need to turn up the heat. All the people in the pub were packed around the tables in front of the fireplace, but any outlying tables were downright breezy, which is where we had to sit. Needless to say a cold and frosty beer just wasn't going to cut it so a friend of mine ordered Blueberry tea. I held off until the drink came because I don't drink hard alcohol and I don't like tea, but after tasting it, it wasn't all that bad.<br />
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It's called Blueberry Tea because the blend of tea and alcohol is supposed to have a subtle blueberry taste to it. That might be true - maybe if I close my eyes and didn't know what I was drinking, but regardless it's a nice 'warm you up' kind of drink.<br />
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In perusing my mom's scribblers I came across a recipe for it. Perfect! I had purchased Amaretto for some biscotti I was making and just needed tea and Grand Marnier to make the drink. I probably wouldn't have purchased the alcohol just for one drink, but it's the Christmas season and it would be nice to have something warm for people to drink.<br />
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The recipe is really basic. I'd have to try the drink with Earl Grey as I've heard it is made with that also. But, I went with Orange Pekoe.<br />
<br />
<u><b>Blueberry Tea</b></u><br />
<i><span style="font-size: x-small;">Mom's Scribbler</span></i><br />
<ul>
<li>Orange Pekoe Tea, brewed to however strong you like.</li>
<li>1 ounce Amaretto</li>
<li>1 ounce Grand Marnier</li>
</ul>
<br />
Enjoy! And Merry Upcoming Christmas....only 9 more sleeps and 8 more shopping days!<br />
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<a href="http://3.bp.blogspot.com/-QvLY1669bqQ/VJEWzZ-Bf2I/AAAAAAAAAoc/2ygiH6DpcnQ/s1600/IMG_2759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blueberry Tea" border="0" src="http://3.bp.blogspot.com/-QvLY1669bqQ/VJEWzZ-Bf2I/AAAAAAAAAoc/2ygiH6DpcnQ/s1600/IMG_2759.jpg" height="468" title="Blueberry Tea" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-51321893915030035662014-12-08T22:24:00.000-07:002014-12-08T22:36:34.213-07:00Thimble cookiesI don't know where the time goes, but it goes by pretty darn fast. One day I'm thinking it's Monday...I have the whole week ahead of me and in a blink it's Thursday and I haven't done half of what I want to and even less of what I need to do before Friday because Saturdays are ME days and laundry and all other things wait! I wish days were longer....yup even Mondays :)<br />
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<a href="http://2.bp.blogspot.com/-s_ePu23jALs/VIZzxx6fkqI/AAAAAAAAAmg/c6rzaANQJgA/s1600/Chicos%2Bsweater.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mr Wonderful" border="0" src="http://2.bp.blogspot.com/-s_ePu23jALs/VIZzxx6fkqI/AAAAAAAAAmg/c6rzaANQJgA/s1600/Chicos%2Bsweater.jpg" height="512" title="Mr Wonderful - Chico" width="640" /> </a></div>
<br />
Being all belated on this post, I figure I'd at least explain what has sucked up some of my attention - besides re-watching <a href="http://en.wikipedia.org/wiki/Torchwood" target="_blank">Torchwood</a>, that is. I spent some time crocheting a couple headbands, a doggie jacket for my mom's dog, Chico - who is the sweetest little guy, and an owl hat. I like doing other things while watching tv, it's like it doesn't count if I'm doing stuff since I have something to show for it at the end. <br />
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<a href="http://2.bp.blogspot.com/--oKrL-v6m0w/VIZzylA2MqI/AAAAAAAAAmo/lq34fmEkQkY/s1600/Owl%2Bhat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="crocheted owl beanie" border="0" src="http://2.bp.blogspot.com/--oKrL-v6m0w/VIZzylA2MqI/AAAAAAAAAmo/lq34fmEkQkY/s1600/Owl%2Bhat.jpg" height="640" title="crocheted owl beanie" width="624" /></a></div>
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But on to the cookies - which I forgot to take a picture of when they were completely finished and I had drizzled with melted white chocolate. Sorry!<br />
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When I was here, visiting my mom a year ago, I wrote down her recipe for Thimble cookies. Since I had some homemade Blueberry-Cherry jam that I made this summer, I figured I'd put it to good use. The cookies taste really good and they are easy to make, but I think the recipe is off somewhat in that it seems like the baking time is way too long and the dough isn't firm enough to hold up to longer baking times with the lower cooking temperature - they spread way to much - I even left the rolled dough balls in the fridge to firm up.<br />
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<a href="http://2.bp.blogspot.com/-tpbPoUumfE8/VIZ4o-l0x9I/AAAAAAAAAnA/FZDYEvVj9nk/s1600/rolled%2Bdough.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Thimble cookie dough balls" border="0" src="http://2.bp.blogspot.com/-tpbPoUumfE8/VIZ4o-l0x9I/AAAAAAAAAnA/FZDYEvVj9nk/s1600/rolled%2Bdough.JPG" height="200" title="Thimble cookie dough balls" width="200" /></a><br />
I'm going to skip all the gather ingredients and mix up the cookie pictures. The recipe is pretty simple to follow along. So....wow, that sure made the mixing the dough steps go by quick! ;)<br />
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Once you have your dough all nicely mixed up, roll the dough into balls. Mine were 1 level tablespoon. It's just easier to have them ready.<br />
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Gather up some coconut and/or crushed almonds, and beat the egg white. hahah, that was one bad egg!<br />
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<a href="http://1.bp.blogspot.com/-bG5tvRU29hQ/VIZ4pZLGpxI/AAAAAAAAAnI/uFsjJerTM-Y/s1600/eggs%2Bcoconut%2Band%2Balmonds.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookie prep" border="0" src="http://1.bp.blogspot.com/-bG5tvRU29hQ/VIZ4pZLGpxI/AAAAAAAAAnI/uFsjJerTM-Y/s1600/eggs%2Bcoconut%2Band%2Balmonds.JPG" height="473" title="Thimble cookie prep" width="640" /></a></div>
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Now, I can tell you this and I'm sure for a billion people this is simple, but my brain does not like to play nice with my hands. The simple basic idea is one wet hand - one dry hand.<br />
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<a href="http://1.bp.blogspot.com/-UGfWZHljx-A/VIZ4pVo2emI/AAAAAAAAAnE/zSGWBczG7rM/s1600/thimble%2Bcookie%2Begg%2Bwhite.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookie egg bath" border="0" src="http://1.bp.blogspot.com/-UGfWZHljx-A/VIZ4pVo2emI/AAAAAAAAAnE/zSGWBczG7rM/s1600/thimble%2Bcookie%2Begg%2Bwhite.JPG" height="478" title="Thimble cookie egg bath" width="640" /></a></div>
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With one hand (the wet) you drop the dough into the egg white and then ONTO the coconut or almonds.<br />
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<a href="http://1.bp.blogspot.com/-A9YGFyvlyQ4/VIZ4qUtRZnI/AAAAAAAAAns/2LwudG8Aqn8/s1600/thimble%2Bcookies%2Bin%2Balmonds.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookie crushed almond" border="0" src="http://1.bp.blogspot.com/-A9YGFyvlyQ4/VIZ4qUtRZnI/AAAAAAAAAns/2LwudG8Aqn8/s1600/thimble%2Bcookies%2Bin%2Balmonds.JPG" height="478" title="Thimble cookie crushed almond" width="640" /></a></div>
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With the other hand (dry hand) you roll the cookies in the coconut or almonds and then put them on the cookie sheet. <br />
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See those cookies...yup, that dozen right below...I had to wash my hands 6 times...SIX TIMES so I wouldn't get coconut or almonds in the egg white. Every second freakin cookie I used the wet hand in the dry ingredients or dry in the wet. Even telling myself 'pay attention' I couldn't do it!<br />
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My brain is not connected to my hands!<br />
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<a href="http://1.bp.blogspot.com/-kPRw8MsMAqg/VIZ4qjAQI_I/AAAAAAAAAnY/uiwxxRdx-64/s1600/thimble%2Bcookies%2Bready%2Bto%2Bpress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookies ready to indent" border="0" src="http://1.bp.blogspot.com/-kPRw8MsMAqg/VIZ4qjAQI_I/AAAAAAAAAnY/uiwxxRdx-64/s1600/thimble%2Bcookies%2Bready%2Bto%2Bpress.jpg" height="640" title="Thimble cookies ready to indent" width="478" /></a></div>
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I did get them done, as you can see, and then decided I needed therapy to get over my obsessiveness with having coconut or almonds in the egg whites :)<br />
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<a href="http://4.bp.blogspot.com/-81ORN127FNM/VIZ4p0wBhqI/AAAAAAAAAnM/sr9ybHfu22I/s1600/thimble%2Bcookies%2Bextract.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookies - indent with extract lid" border="0" src="http://4.bp.blogspot.com/-81ORN127FNM/VIZ4p0wBhqI/AAAAAAAAAnM/sr9ybHfu22I/s1600/thimble%2Bcookies%2Bextract.JPG" height="640" title="Thimble cookies - indent with extract lid" width="640" /></a></div>
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The first batch I made, I used the top of an extract bottle to make the indent and then following the recipe, I baked the cookies for 15 minutes, pulled them out of the oven to indent again...and I was disappointed :( The cookies spread - a lot.<br />
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I used two spoons and mooshed them back in to shape. Yup, it's a technical cooking term..I've used it before, so it makes it real :) Indented again, and baked for another 10 minutes...watching them spread the entire time. *sigh* I removed them from the oven and filled them with jam.<br />
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It was NOT the picture perfect cute rounded jam filled little cookies I've seen before. *another sigh*<br />
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The second batch had longer fridge time before putting in the oven. For this dozen I used a teaspoon for the indent - definitely my favorite of the two methods.<br />
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<a href="http://1.bp.blogspot.com/-dhKK_qrCP3o/VIZ4sO6Xk9I/AAAAAAAAAnk/E8zwIjqIDwc/s1600/thimble%2Bcookies%2Bteaspoon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookies - indent with teaspoon" border="0" src="http://1.bp.blogspot.com/-dhKK_qrCP3o/VIZ4sO6Xk9I/AAAAAAAAAnk/E8zwIjqIDwc/s1600/thimble%2Bcookies%2Bteaspoon.JPG" height="478" title="Thimble cookies - indent with teaspoon" width="640" /></a></div>
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Again, I baked them for 15 minutes, pulled them from the oven, mooshed them back together and indented again, where needed ..but this time I put the jam in so that it would bake too..and a white chocolate chip. I prefer doing it this way too. The jam thickens a bit and makes it easier for storing.<br />
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<a href="http://3.bp.blogspot.com/-55-mqZ4pTNg/VIZ4rGXj4GI/AAAAAAAAAnc/KZDzCumwCEY/s1600/thimble%2Bcookies%2Breshaping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thimble cookies mooshed back in to shape" border="0" src="http://3.bp.blogspot.com/-55-mqZ4pTNg/VIZ4rGXj4GI/AAAAAAAAAnc/KZDzCumwCEY/s1600/thimble%2Bcookies%2Breshaping.JPG" height="478" title="Thimble cookies mooshed back in to shape" width="640" /></a></div>
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I shortened the cooking time of the second baking bit for this batch. 15 minutes is way too long and I'd probably even say 10 minutes is too much also. <br />
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Pulled from the oven, I mooshed them together again. Sorry, this is where the cookie pictures end...so..here are some lights on my tree - with my favorite heart ornament :)<br />
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<a href="http://1.bp.blogspot.com/-YfwhPu52oo8/VIZzyclKbiI/AAAAAAAAAmk/sOHIkr5fYKg/s1600/Christmas%2Blights.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Merry Christmas" border="0" src="http://1.bp.blogspot.com/-YfwhPu52oo8/VIZzyclKbiI/AAAAAAAAAmk/sOHIkr5fYKg/s1600/Christmas%2Blights.JPG" height="640" title="Merry Christmas" width="640" /></a></div>
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Once the cookies cooled, I drizzled white chocolate over the tops. Yum. Although I think they were a bit over baked, they were good. They had a bit of a crunch to them with a softer inside.<br />
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I would make these again and play around a bit more with the temperature and baking times. I don't think any 'mistakes' would make terrible tasting cookies.<br />
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<u><b><br /></b></u>
<u><b>Moms Thimble Cookies</b></u><br />
<span style="font-size: x-small;"><i>As written </i></span><br />
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<u>INGREDIENTS</u><br />
<ul>
<li>1/2 cup butter</li>
<li>1/2 cup brown sugar</li>
<li>1 egg yolk</li>
<li>1 egg white</li>
<li>1 cup flour</li>
<li>1/8 tsp salt</li>
<li>1/2 tsp baking powder</li>
<li>2/3 cup of coconut or almonds (finely chopped)</li>
<li>Jam</li>
</ul>
<u>DIRECTIONS</u><br />
<ol>
<li>Cream butter and sugar together</li>
<li>Beat in egg yolk</li>
<li>Stir in rest of ingredients and mix well.</li>
<li>Shape into balls</li>
<li>Make indent with thimble </li>
<li>Dip in egg white and roll in the coconut or nuts</li>
<li>Bake 325 F for 15 minutes</li>
<li>Indent again</li>
<li>Bake 10 - 15 mins more</li>
<li>Fill with Jam</li>
<li>Let cool</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-41401561173651397792014-11-28T17:36:00.000-07:002014-12-08T22:25:50.610-07:00Chicken and Broccoli Impossible PieI have a hard time with making non baked goods. It's not that I don't want to make other items, it's just that I rarely eat meat or packaged food, nor do I want to store/freeze extra food each time I want to test out a recipe in a cookbook - baked goods are easy to pawn of. <br />
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Impossibly, I pawned this Pie off on my mom for her dinner tonight. :) <br />
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<a href="http://4.bp.blogspot.com/-nJ_W4-fSYio/VHkQJl1YUxI/AAAAAAAAAmM/b867OcCObZE/s1600/Impossible%2BPie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken & Broccoli Impossible Pie" border="0" src="http://4.bp.blogspot.com/-nJ_W4-fSYio/VHkQJl1YUxI/AAAAAAAAAmM/b867OcCObZE/s1600/Impossible%2BPie.JPG" height="478" title="Chicken & Broccoli Impossible Pie" width="640" /></a></div>
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Most of the things I eat are made from scratch, if possible, although I do admit to eating a lot of packaged soup lately... <a href="http://www.campbellsoup.ca/en-ca/products/everyday-gourmet/campbells-everyday-gourmet-tomato-basil-bisque" target="_blank">Campbell's Everyday Gourmet Tomato Basil</a> is my newest favourite soup. It comes in a box and is just yummy. <br />
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The Chicken and Broccoli Impossible Pie is a handwritten recipe my mom wrote in the back of a cookbook. I don't know where she got it from originally, but it could be from the back of the Bisquick box. They have a similar recipe on the back of the box but the ingredients amounts are a bit different, so perhaps they have revised it since my mom copied it out.<br />
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The ingredients are pretty basic and easy to put together. I HATE onions, just really hate them more that I can even write about, so I traded them out for mushrooms. Hahaha, which I also hate, but not as much as the dreaded onion :) I also chose to use fresh broccoli instead of frozen. I weighed it and 300g is about 4 cups of fresh chopped. <br />
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Mix the chicken, broccoli, mushrooms (or dreaded onions), and 2 cups of the cheese together in a pie plate. It should be a deeper dish pie plate and not a low sided thing.<br />
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Mix the mix, eggs, salt, pepper, and Bisquick together and pour over the chicken and broccoli.<br />
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Bake for 30 - 40 minutes until a knife inserted into the pie comes out clean.<br />
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Top with the remaining 1 cup of cheese and bake for another 1 - 2 minutes. <br />
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There you go. Impossible to believe that I will never make this again, I know :) But it's really not my kind of food. It really needs something to kick up the flavour besides the salt and pepper. Maybe some fresh herbs. It's not horrible, but I found it a bit bland. <br />
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<u><b>Chicken & Broccoli Impossible Pie</b></u><br />
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<u>INGREDIENTS</u><br />
<ul>
<li>300 g package frozen chopped broccoli</li>
<li>3 cups grated cheddar cheese, divided</li>
<li>1 1/2 cup cooked chicken</li>
<li>2/3 cup chopped onions</li>
<li>1 1/3 cup milk</li>
<li>3 eggs</li>
<li>3/4 cup Bisquick mix</li>
<li>3/4 tsp salt</li>
<li>1/4 tsp pepper</li>
</ul>
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<u>DIRECTIONS</u><br />
<ol>
<li>Heat oven to 400 F</li>
<li>Grease pie plate</li>
<li>Mix broccoli, 2 cups of cheese, chicken, and onions in the pie plate'</li>
<li>Blend eggs, milk, bisquick, salt, and pepper together until smooth.</li>
<li>Pour into pie plate.</li>
<li>Bake until knife comes clean 30 - 40 mins.</li>
<li>Top with remaining cheese.</li>
<li>Bake until cheese is melted 1 - 2 minutes longer.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-52043103285514625142014-11-19T22:55:00.000-07:002014-11-19T22:55:21.941-07:00Oatmeal Muffins can cause DisappointmentFirst, let me say, I have to figure out the lighting in my house. I don't consider myself a professional photographer at all, but even I can tell the lighting is horrible. I really do miss the floor to ceiling windows I had in Toronto and all the light.<br />
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So on to the cooking bit of this post - I made Oatmeal Muffins from the newer Five Roses Flour cookbook and from the start I knew I should of packed it in and just went to bed.<br />
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I guess they look okay and they taste alright, but that's on the low side of okay and alright :) The raisins add the only excitement to this muffin. hahah, trying these I imagined these would be good 'safety' food to pack with you in case you get stranded. Whole wheat flour and oats to fill you up, but not tasty enough to gobble up even before you've left the house :)<br />
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I gathered the ingredients and accidentally spilled some whole wheat flour on the shortening. Not a big deal really, so I tipped the dish over the flour bag and gently shook the dish to shake off the flour...and ever so nicely dumped the shortening in to the bag too! You can see the sad looking shortening in the picture below. I even got a bit of flour in the egg :)<br />
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<a href="https://2.bp.blogspot.com/-QemSOEtHVmE/VGwZ-VzxW5I/AAAAAAAAAkU/r8lR5c3B-bk/s1600/Oatmeal%2BMuffins%2BIngredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oatmeal muffins ingredients" border="0" height="446" src="https://2.bp.blogspot.com/-QemSOEtHVmE/VGwZ-VzxW5I/AAAAAAAAAkU/r8lR5c3B-bk/s640/Oatmeal%2BMuffins%2BIngredients.JPG" title="Oatmeal muffins ingredients" width="640" /></a></div>
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If the baking powder looks odd, it's because it is. I thought I had enough. I even keep my spices and dried herbs in canning jars so I can see how much I have, and it looked like I had enough. I need my eyes checked! I had 2 teaspoons of baking powder and then visited Google to find a substitute for the other 2. <br />
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The recipe starts off with scalding milk. I've never scalded milk before, so once again off to visit my good friend Google. Scalding, is the process of heating the milk until it just starts to get bubbles around the outside. If it starts to bubble in the middle then you've gone to far. This worked out well and I was happy with the outcome and cheerfully dumped the shortening and oats in to the pan, giving it a quick stir. At this point I was getting even more skeptical of a good outcome; it was pretty thick.<br />
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While the oat paste was thickening nicely in the pot, I mixed together the dry ingredients.<br />
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At this point I reread the recipe a dozen times wondering where the extra liquid was. My eyes must keep missing it somehow, perhaps I looked at the wrong recipe? Perhaps they forgot and it is actually written in the directions, please help.......haha, even now I want to double check again!<br />
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I forged ahead knowing without a doubt that this would not be a batter, but a sticky dough. I hoped that the milk that was soaked in the oatmeal would miraculously contain enough moisture to produce glorious muffins that I would proudly show off all dripping with butter. Ha!<br />
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I used two spoons to drop *cough SCRAPE cough* the oat paste into the greased muffin tins and put it in the oven for 15 minutes, and WALA! Let the hockey season start, I have 12 pucks! :)<br />
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<a href="https://3.bp.blogspot.com/-yho4lOGgCP4/VGwgsaPxClI/AAAAAAAAAk4/UwsdcR9vVJA/s1600/Oatmeal%2BMuffins%2Bbaked%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oatmeal hockey pucks" border="0" height="359" src="https://3.bp.blogspot.com/-yho4lOGgCP4/VGwgsaPxClI/AAAAAAAAAk4/UwsdcR9vVJA/s640/Oatmeal%2BMuffins%2Bbaked%2B2.JPG" title="Oatmeal hockey pucks" width="640" /></a></div>
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Ok, I'm being horribly mean to these little heavy muffins, they are Ok in a desperate I have nothing to eat in the house type of way, but I'll never ever make them again. Ever. Well, unless someone else makes them and can tell me what the heck went wrong. The powder situation might not make them rise, but it has no influence on the thick paste state of affairs :)<br />
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<u><b>Oatmeal Muffins</b></u><br />
<i><span style="font-size: x-small;">Five Roses Flour cookbook - 1970? (pg 258)</span></i><br />
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<u>INGREDIENTS</u><br />
<ul>
<li>1 cup milk</li>
<li>1 cup Ogilvie Quick Oats</li>
<li>2 Tbsp shortening</li>
<li>1 cup Five Roses Whole Wheat Flour</li>
<li>1/2 cup brown sugar</li>
<li>4 tsp baking powder</li>
<li>1 tsp salt</li>
<li>1/2 cup seedless raisins</li>
<li>1 egg, beaten</li>
</ul>
<br />
<br />
<br />
<br />
<u>DIRECTIONS</u><br />
<ol>
<li>Preheat oven.</li>
<li>Scald milk; add oats and shortening and cool at room temperature.</li>
<li>Meanwhile, combine flour, brown sugar, baking powder and salt together.</li>
<li>Stir in raisins.</li>
<li>Add beaten egg to the oat mixture and pour in center of dry ingredients.</li>
<li>Stir quickly until ingredients are just mixed and batter is lumpy in appearance.</li>
<li>Fill greased muffin tins, 2/3 full.</li>
<li>Bake in a hot oven.</li>
</ol>
<br />
<span style="color: #351c75;"><b>Temperature: </b>210 C ( 400 F )</span><br />
<span style="color: #351c75;"><b>Cooking Time:</b> 15 to 20 minutes</span><br />
<span style="color: #351c75;"><b>Yield:</b> 12 medium muffins</span><br />
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-69051991214283418362014-11-13T19:54:00.000-07:002014-11-13T19:54:09.068-07:00Hermit Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #351c75;"><i>"Soft, fruity, spice-flavoured drops"</i></span></div>
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<a href="https://2.bp.blogspot.com/-TzrWHV9bdmE/VGVBUZMxU9I/AAAAAAAAAjI/RGjNGipJdw4/s1600/Hermit%2BCookies%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hermit Cookies" border="0" height="438" src="https://2.bp.blogspot.com/-TzrWHV9bdmE/VGVBUZMxU9I/AAAAAAAAAjI/RGjNGipJdw4/s640/Hermit%2BCookies%2B4.JPG" title="" width="640" /></a></div>
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It's been a busy few weeks so I haven't been able to post. Well, that's not entirely true...while I don't own a smart phone, I'm never very far from internet service...but I was busy! I baked cookies 2 weeks ago, for Halloween, but the recipe didn't come from any of my mom's cookbooks. I had made more <a href="http://aplatefullofpossibilities.blogspot.ca/2014/08/happy-day.html" target="_blank">Jack cookies</a>. And well, I moved again... this time in to a condo in the same building as my mom. The landlord was nice and didn't make me sign a lease. So that's handy! But...what I found out with all the moving of stuff is that I lost my (one and only and favorite) aluminum baking sheet, so the cookies I made last night were made in cake tins :) Took a bit longer being only able to bake 6 at a time, but it wasn't all a waste since I watched a couple episodes of <a href="http://www.imdb.com/title/tt1839578/" target="_blank">Person of Interest</a>.<br />
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I gathered up the ingredients while Reese and Carter were trying to make their way to FBI headquarters with Quinn. Lots of gunfire with HR chasing them down.<br />
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With the sound of explosions and gunshots, I mixed the butter and shortening together and then added in the brown sugar, blending until smooth. Once done, I mixed in the 3 beaten eggs.<br />
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<a href="https://2.bp.blogspot.com/-PZyYE8AHPrs/VGVBWNiIYxI/AAAAAAAAAjo/WVfw-XW-p4c/s1600/Mixed%2Bup%2BHermit%2BCookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hermit cookie batter" border="0" height="478" src="https://2.bp.blogspot.com/-PZyYE8AHPrs/VGVBWNiIYxI/AAAAAAAAAjo/WVfw-XW-p4c/s640/Mixed%2Bup%2BHermit%2BCookies.JPG" title="Hermit cookie batter" width="640" /></a></div>
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Reese and Carter made it to the NYC Morgue! Hahaha, great place to store a guy for a short time. I would of thought the morgue vaults were sealed better so smell didn't leak out - which would make it harder to breathe...but I'm thinking I'll only get a chance to see the inside of one once and I won't be alive to talk about it.<br />
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I added in the flour and then stirred in the nuts. I just love how nuts and raisins (and other things too!) look sprinkled over cookie batter all waiting and ready to be mixed in :) It's the small things that make me happy.<br />
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Reese kissing Carter doesn't make me very happy. Romances always work better in TV shows when you are always waiting. Once a couple gets together part of the fun goes out of the show. Thankfully, my little issue with that romance was taken care of in this episode too! Oddly, I'd really like to see Reese with Shaw, I think that romance could actually be fun and not kill the show. Sorry to see Carter go. Hahah, this isn't a spoiler, I'm quite a few episodes behind.<br />
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OK, back to the cookies! The dough had to chill for 1/2 hr to an hour, so I watched some more Person of Interest while I cleaned up the dishes.<br />
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Preheated the oven to 375 F and used a scoop to measure the batter. I'm too lazy to use two teaspoons like they suggest. The directions say to bake them on a greased cookie sheet, but I found they are greasy enough and do not need anything extra.<br />
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Overall the cookies are pretty good. The chopped dates seem to melt, so you only really bite down on the raisins and nuts. They were soft and yummy.<br />
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I don't know if I would make this recipe again. I'm not sure if it was me or the recipe, but I guess I expected them to be more puffy and not as flat. Sorry cookie...hahah, my reason for not making you again is not your taste, but how you look. I'm shallow as all that!<br />
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<br /><u><b>Hermit Cookies</b></u><br />
Robin Hood Flour Prize Winning Recipes - 1947 (pg 86)<br />
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<u>INGREDIENTS</u><br />
<ul>
<li>1/2 cup soft butter</li>
<li>1/2 cup soft shortening</li>
<li>1 cup seedless raisins</li>
<li>1 cup chopped dates</li>
<li>1/2 cup chopped nuts</li>
<li>2 cups sifted ROBIN HOOD FLOUR</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 tsp cinnamon</li>
<li>1/2 tsp nutmeg</li>
<li>1/4 tsp cloves</li>
<li>1 1/2 cups brown sugar</li>
<li>3 eggs, beaten</li>
</ul>
<br />
<u>DIRECTIONS</u><br />
<ol>
<li>Measure butter and shortening into mixing bowl. Wash and dry raisins, chop dates and nuts. Measure and combine. </li>
<li>Sift together flour, baking powder, soda, salt, and spices. Cream softened butter and shortening until fluffy. Gradually add sugar, mixing until creamy. Add beaten eggs and combine thoroughly. Add dry ingredients and fruits and nuts. Mix well. Chill dough 1/2 to 1 hour.</li>
<li>Drop chilled dough from teaspoon, 1 inch apart, on greased cookie sheets.</li>
<li>Bake 375 F (Moderately hot oven) for 8 to 10 minutes. Remove cookies from pan. Place on wire cake rack to cool.</li>
</ol>
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YIELD: 4-5 dozen cookies. <br />
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-47436307573547554292014-10-20T17:56:00.001-06:002014-10-20T17:56:07.723-06:00Date Squares revisited Thanksgiving came and went - thankfully with no real impact to my waistline! It was a good day and evening. We made the Turkey, vegetables, stuffing etc at my sisters house and then took it over to my moms to enjoy. It might seem like extra work, but it really did minimize any cleanup that had to be done at my mom's house and we spent our time visiting instead of slaving over dirty dishes.<br />
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A while ago I made Date Squares from the 1938 Five Roses Flour Cookbook and having no real creative motivation last week...I think I was still in a Turkey coma :) I decided to remake the date squares using the updated Five Roses Flour recipe, plus I still had leftover dates and no real ideas on what to do with them...and I got a wee bit obsessed on crocheting headbands!<br />
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The recipes are pretty much the same with a few modifications that seem to make sense, like the removal of the baking powder and baking soda. I didn't really notice a difference in how they cooked up.<br />
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What I did notice was that the date mixture seemed drier and I had to add more water to get it to cook enough to be mushy, and...the newer recipe mentions<br />
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<span style="color: #741b47;"><i>"Cook over medium heat until dates are soft and water is absorbed. Add vanilla and let cool."</i></span><br />
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But no where in the recipe does it mention vanilla as an ingredient, so I didn't add it in.<br />
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In the newer cookbook they have the Orange Date filling as a variation of the basic one, so I included both below. I chose the Orange Date filling to make since it more closely resembled the 1938 recipe.<br />
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Out of both recipes, I think I prefer the newer variation better. It just seemed more substantial and the bars were less thin. I guess it depends on if you like a thicker date middle, but flavourwise, I don't think there was much difference at all. <br />
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<u><b>Date Shortbread (Matrimony Cake)</b></u><br />
<i><span style="font-size: xx-small;">Five Roses Flour Cook Book - 1970? (page 122)</span></i><br />
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<a href="http://1.bp.blogspot.com/-jyNcK77PtwU/U7TBy9EIfsI/AAAAAAAAAPY/W5b8wRRTW74/s1600/MatCake+cut.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jyNcK77PtwU/U7TBy9EIfsI/AAAAAAAAAPY/W5b8wRRTW74/s1600/MatCake+cut.JPG" height="240" width="400" /> </a><br />
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<span style="font-size: small;">INGREDIENTS</span><br />
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><span style="font-size: small;">
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<li><span style="font-size: small;">1 1/2 cups flour</span></li>
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</span>
<li><span style="color: #351c75;"><strike><span style="font-size: small;">1/2 tsp baking soda</span></strike></span></li>
<span style="color: #351c75;"><span style="font-size: small;">
</span></span>
<li><span style="color: #351c75;"><strike><span style="font-size: small;">1 tsp baking powder</span></strike></span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;"><span style="color: #351c75;"><strike>1/4</strike> </span> <b>1/8</b> tsp salt</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">1 cup butter</span></li>
<span style="font-size: small;">
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<li><span style="font-size: small;">1 cup brown sugar</span></li>
<span style="font-size: small;">
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<li><span style="font-size: small;">1 1/2 cups old fashioned oatmeal </span></li>
</ul>
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<ul>
<li><span style="color: #351c75;"><span style="font-size: small;">500 g pitted dates</span></span></li>
<li><span style="color: #351c75;"><span style="font-size: small;">3/4 cup hotwater</span></span></li>
<li><span style="color: #351c75;"><span style="font-size: small;">1/4 cup brown sugar</span></span></li>
<li><span style="font-size: small;"><span style="color: #351c75;">1 tsp lemon juice</span> </span></li>
</ul>
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<span style="font-size: small;"><u>DIRECTIONS</u></span></div>
<ol><span style="font-size: small;">
</span>
<li><span style="font-size: small;">Combine dry ingredients together</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Rub in butter with the tips of your fingers</span></li>
<span style="font-size: small;">
</span><span style="font-size: small;">
</span>
<li><span style="font-size: small;">Spread half the mixture in a greased shallow pan (about 8 X 14 inches) and pat to make smooth.</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Cover with cooled Date Filling, spreading it evenly, then cover with remaining crumbs, pat to make smooth.</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Bake at 375F for 30 - 35 minutes.</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Increase heat slightly and bake for a few minutes longer to lightly brown the mixture.</span></li>
<span style="font-size: small;">
</span>
<li><span style="font-size: small;">Cut in squares while warm and allow the shortbread to cool in the pan.</span></li>
</ol>
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<u><b>VARIATION</b></u><br />
<span style="font-size: small;"><u><b>Orange Date Filling</b></u></span><br />
<i><span style="font-size: xx-small;">Five Roses Flour Cook Book - 1970? (page 122)</span></i><br />
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<span style="font-size: small;"><u>INGREDIENTS</u><i><u> </u></i></span><br />
<ul style="color: #333333; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; line-height: 19px;">
<li><span style="font-size: small;"><span style="color: #351c75;"><strike>1/2 lb</strike></span> 1 lb chopped dates (500 g)</span></li>
<li><span style="font-size: small;">1/2 cup cold water</span></li>
<li><span style="font-size: small;"><span style="color: #351c75;"><strike>2 tbsp</strike></span> 1/4 cup brown sugar</span></li>
<li><span style="font-size: small;">Grated rind of 1/2 orange</span></li>
<li><span style="font-size: small;"><span style="color: #351c75;"><strike>2 tbsp</strike></span> 1/4 cup orange juice</span></li>
<li><span style="font-size: small;">1 tsp lemon juice</span></li>
</ul>
<span style="font-size: small;"><br /></span>
<br />
<div style="color: #333333; font-family: Georgia,'Times New Roman','Bitstream Charter',Times,serif; line-height: 19px;">
<span style="font-size: small;"><u>DIRECTIONS</u></span><br />
<ol>
<li>Cook dates, water, orange rind, and sugar in a small saucepan, over a moderate heat until thick and smooth</li>
<li>Remove from heat and let cool</li>
</ol>
</div>
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<br />
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-90126512420937130942014-10-09T17:31:00.001-06:002014-10-09T17:31:49.884-06:00Cranberry Tarts for ThanksgivingThis weekend is Thanksgiving in Canada. Mmmmm Turkey, stuffing, veggies and homemade cranberry sauce...and of course dessert. I'm not overly excited for pumpkin pie, so I decided to make something that still would blend in nicely with the holiday.<br />
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My mom and aunt made tarts when my aunt was here visiting this summer and my mom talks about them quite often. They used a recipe for Cranberry Meringue Pie from the Culinary Arts Institute Encyclopedic cookbook, but without the Meringue. Right next to that recipe is a similar recipe for Cranberry Pie, so I'm not sure why they didn't use that one instead. I'll have to ask when I'm over there on Sunday.<br />
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<a href="http://3.bp.blogspot.com/-ycPdvVEpeJs/VDcKxOWNzVI/AAAAAAAAAhM/JQrMg-YEHF4/s1600/Cranberry%2BTart%2Bon%2Bcutting%2Bboard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cranberry Heart Tart" border="0" src="http://3.bp.blogspot.com/-ycPdvVEpeJs/VDcKxOWNzVI/AAAAAAAAAhM/JQrMg-YEHF4/s1600/Cranberry%2BTart%2Bon%2Bcutting%2Bboard.jpg" height="478" title="Cranberry Heart Tart" width="640" /></a></div>
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I cheated a wee bit and used pre-made pastry shells for the base and used extra shells to make the pastry decorations. I think it would of been easier to get the dough out of the shell when they were frozen...it's way too soft and fragile trying to get it out in a less than frozen state. Just sayin'.<br />
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It's a pretty easy recipe to follow but it takes a little bit of time to wait for all the cranberries to pop and also for the final cooking part. Just a wee bit of standing around.<br />
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I doubled the recipe, which made about 60 tarts. The recipe (as it's written below) says it makes 1 9" pie, so I wasn't sure what that equaled out to in tarts, so to be safe I doubled it. More to share!<br />
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After dissolving the sugar in 1.5 cups of the water, I added in the cranberries and let it cook down for a while on medium heat. A bit more than a simmer, but not a boil, so I could walk away from the stove without things burning. I could hear the cranberries popping!<br />
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After cooking so that most of the cranberries had burst, I tempered the egg, butter, water, salt, cornstarch mixture with some of the hot cranberry mix, and then while stirring the cranberries on the stove, I slowly poured the tempered egg mix in. Please don't scramble the eggs...please don't scramble the eggs...please don't scramble the eggs...hahah, that was what I was thinking in my head. It was scary to think it all could go wrong in an instant.<br />
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Phew!<br />
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At this point you let it cook until it turns clear and thickens up. I had the stove on medium-low (closer to medium) and it was taking quite a while to clear up, but it was getting less cloudy and thick. After about 20 minutes I had enough and to me it looked great..and goopy!<br />
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I put the cranberry filling in the tart shells using a soup spoon. Yes, I know, I need to learn to do this more neatly...or you might be nice and think that the below picture isn't too bad, but well...this was the cleanest looking set of tarts I had :)<br />
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<a href="http://4.bp.blogspot.com/-U1t4zclw4pk/VDcM5as0x7I/AAAAAAAAAiA/ZpzVcY-uHiQ/s1600/Cranberry%2BTarts%2Buncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cranberry Tarts filled with goodness" border="0" src="http://4.bp.blogspot.com/-U1t4zclw4pk/VDcM5as0x7I/AAAAAAAAAiA/ZpzVcY-uHiQ/s1600/Cranberry%2BTarts%2Buncooked.jpg" height="478" title="Cranberry Tarts filled with goodness" width="640" /></a></div>
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I added on cutouts of acorns, hearts, and baby hearts. Wala! Off to the oven.<br />
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I poked little holes in the tops of the acorns to give them a more acorny look. My sis thought it was cute :) I'm not sure how people make nice clean looking tarts that don't bubble up and over. These ones weren't overly full and they sank down quite a bit once I brought them out of the oven. Guess I'll have to google that..<br />
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But messy or not, they are yummy. They are sweet and tart...and sticky! Sure, it's sad when a few tarts stick together, but there is a way to fix it...put them in your belly so no one sees them! <br />
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<u><b>Cranberry Tarts</b></u><br />
<span style="font-size: x-small;"><i>Culinary Arts Institute Encyclopedic Cookbook - 1950 (pg 572)</i></span><br />
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<a href="http://2.bp.blogspot.com/-nBts3X0AMcE/VDcVf7jQmYI/AAAAAAAAAik/cj2NaAUM_Hc/s1600/Cranberry%2BTarts%2Bon%2BCutting%2BBoard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cranberry Tarts for Thanksgiving" border="0" src="http://2.bp.blogspot.com/-nBts3X0AMcE/VDcVf7jQmYI/AAAAAAAAAik/cj2NaAUM_Hc/s1600/Cranberry%2BTarts%2Bon%2BCutting%2BBoard.jpg" height="313" title="Cranberry Tarts for Thanksgiving" width="320" /></a><br />
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<u>INGREDIENTS</u><br />
<ul>
<li>2 cups sugar</li>
<li>1 cup water</li>
<li>4 cups cranberries</li>
<li>2 Tbsp cornstarch</li>
<li>1/4 tsp salt</li>
<li>3 Tbsp butter, melted</li>
<li>2 egg yolks, beaten</li>
</ul>
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<br />
<u>DIRECTIONS</u><br />
<ol>
<li>Cook sugar and 3/4 cup water until sugar is dissolved.</li>
<li>Add cranberries and cook until they stop popping.</li>
<li>Combine cornstarch, remaining water, salt, butter, and egg yolks and add a small amount of cranberries. </li>
<li>Mix thoroughly, add to remaining cranberries and cook until thickened and clear. </li>
<li>Pour into pastry shell, cover with meringue and proceed as directed.</li>
</ol>
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Or in my case, pour into a bunch of tart shells.<br />
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The recipe for butter pecan tarts says to bake at 325 F for 20 - 25 minute, so that's what I did. Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-70803134412319949832014-10-01T11:59:00.001-06:002014-10-01T12:43:35.087-06:00Banbury Cakes are my one weakness!<div>
I've just finished watching the BBC TV series <a href="http://www.imdb.com/title/tt1077744/" target="_blank">Lark Rise To Candleford</a> a second time. This time with my sister and we just finished the last episode on Sunday night. It's a nice British period piece, if you are into those. Some laughs, some tears, and some characters who get annoying to listen to after a time :)<br />
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<i>"It's my one weakness",</i> is a favorite saying of Dorcas Lane of the Candleford Post Office and <a href="http://en.wikipedia.org/wiki/Banbury_cake" target="_blank">Banbury Cakes</a> just happens to be one of her weaknesses. Technically she has a lot of weaknesses, like milk baths and cashmere, but they don't happen to be something I can bake.<br />
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I was going to make Butter or Pecan Tarts this week, so imagine my excitement to come across a recipe for Banbury Cakes in my moms cookbook...and...to see that it's not a cake either, it's more of a fruit pastry made with currants (hahah, I thought it was a strange English countryside berry..banberry, not an English countryside place!). I've never heard of this pastry before the TV series so I did a quick check online to see if the recipe in the 1938 Five Roses cookbook was somewhat similar to what Dorcas Lane might be been talking about in 19th century England, and it seemed to be so, so off to store to get the ingredients.<br />
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The lady at the checkout asked me if I was making a Christmas cake because I had all the fruity makings for one. I explained I was making Banbury cakes to which she just looked at me funny but the guy behind me in line asked me if I had ever been to Banbury or Oxfordshire because he grew up on Banbury cakes! I am more amazed every day how small the world is!<br />
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Anyone know the odds of a guy from England standing behind me in a grocery store in a town of 4000 people, who grew up on the not-a-berry-not-a-real-cake Banbury Cakes I was going to make after I stumbled across the recipe which I only knew about because I just watched a tv show that mentioned it???<br />
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Anyone??? I think very high odds..like winning the lottery odds :)<br />
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The filling for the Banbury Cakes is simple enough. I actually doubled the recipe - I wish I hadn't, because it doesn't sound like a lot, but it is! I tripled the pastry recipe and I still have a cup of the Banbury mixture left over! Banbury Cakes are made with mixed peel and Currants. And, I just learned (by reading the package of currants) that they need to be put in the fridge after opening, odd - they look like tiny raisins.<br />
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I beat the butter... hahaha, mashed it about with a spatula is what I should of said...since it seemed a huge waste to try to use a mixer/blender for 4 tablespoons of butter. Then added the sugar and eggs.<br />
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The recipe calls for a few grains of allspice. Umm...no, I gave it a pinch since I had doubled the recipe after all and seriously...a few grains, the stuff looks like powder!<br />
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I then tossed in all the rest of the ingredients. It looks so pretty and festive! I had no clue what kind of crumbs to use, so I decided on a mixture of graham cracker crumbs and regular Premium Plus soda crackers. Also, my local store doesn't carry 'mixed peel' so I used citron peel and a bit of mixed fruit glace.<br />
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Stir it all together. From pretty to pretty ugly in 2.5 seconds! <br />
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I let that sit while I made up the pastry dough (there will be plenty of time for writing about that - just not today).<br />
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From what I saw online, Banbury cakes look more free form or at least like a big perogy where the dough is cut in a circle and folded over, but the recipe I have called for a round to be placed on a round and then sealed, so that's what I did :) Follower of directions, that's me...somewhat, ha!<br />
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I tried a few methods, first with the two rounds being the same size and then with the top round being a bit larger. I prefer the rounds being different sizes. With the top one being a bit larger, it folds around the filling better. I have a dollar store set of stacking round cookie cutters, so it was easy since they all go up in size.<br />
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<a href="http://3.bp.blogspot.com/-CWouKvTtcWE/VCwGaoUF6jI/AAAAAAAAAgA/5XzlI-FNOdw/s1600/Banbury%2BCake%2Bforked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banbury Cakes perogies!" border="0" src="http://3.bp.blogspot.com/-CWouKvTtcWE/VCwGaoUF6jI/AAAAAAAAAgA/5XzlI-FNOdw/s1600/Banbury%2BCake%2Bforked.JPG" height="554" title="" width="640" /></a></div>
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I cut little slits in the top before baking and brushed with milk. Half of them I forgot to sprinkle sugar on, but I think they still turned out pretty.<br />
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<u><b>Banbury Cake</b></u><br />
<span style="font-size: x-small;"><i>Five Roses Cook Book - 1938 (pg 144)</i></span><br />
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<u>INGREDIENTS</u><br />
<ul>
<li>2 Tbsp butter</li>
<li>1/4 cup sugar</li>
<li>1/2 cup chopped mixed peel</li>
<li>1 egg</li>
<li>1 oz cracker crumbs</li>
<li>3/4 cup currants</li>
<li>few grains of allspice</li>
<li>Pastry</li>
</ul>
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<br />
<br />
<br />
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<u>DIRECTIONS</u><br />
<ol>
<li>Beat butter to a cream, add sugar, then add well-beaten egg. </li>
<li>Add remaining ingredients and mix well. </li>
<li>Cut rounds of rich pastry and place spoonfuls of this mixture in the centre of half of them; moisten edges, cover with a second round of pastry. Seal edges carefully.</li>
<li>Brush over with milk, prick tops, sprinkle with fine sugar, and bake in a hot oven (425 F) for 15 minutes.</li>
</ol>
<br />
<u><b>Standard Plain Pastry</b></u><br />
<span style="font-size: x-small;"><i>Five Roses Cook Book - 1938 (pg 135)</i></span><br />
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<u>INGREDIENTS</u><br />
<ul>
<li>1 1/2 cups FIVE ROSES flour</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp baking powder</li>
<li>1/2 cup shortening</li>
<li>1/3 cup ice cold water</li>
</ul>
<u>DIRECTIONS</u><br />
<ol>
<li>Sift flour, salt, and baking powder.</li>
<li>Mix in shortening with tips of fingers or two knives.</li>
<li>Add the water, a little at a time, using just enough to bind the mixture.</li>
<li>Collect all the moistened particles into a ball of dough.</li>
<li>With as little handling as possible, form dough into a round disk.</li>
<li>Place disk on slightly floured board. </li>
<li>The dough should be soft enough not to break when it is rolled; it should be stiff enough not to stick to a lightly floured board.</li>
<li>Handle the pastry as lightly as possible. Kneading will toughen it.</li>
<li>Roll the dough from the center outward - always rolling wiht a light even pressure, to a thickness of 1/8 to 1/4 inch.</li>
<li>Line pie plates, tart shells, etc., and bake as directed.</li>
</ol>
<span style="color: #351c75;"><br /></span>
<span style="color: #351c75;"><i><b>Note: </b>Enough pastry for 1 two-crust pie of average size, or 1 pie-shell and 6 tarts.</i></span><br />
<span style="color: #351c75;"><i>For a richer pastry, increase the amount of shortening to 2/3 cup. The amount of water required will depend on the type of shortening used.</i></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-30600831709384536762014-09-25T11:28:00.000-06:002014-09-25T11:28:55.014-06:00Moms Swirl SquaresI'm not sure if I've ever had these before, I mean I think I have, but I don't think I've had this particular recipe or even had Swirl Squares that my mom might have made, but... she has it handwritten down in her scribbler, so it was worth trying :)<br />
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Going in to making these, I had no clue what they would turn out like. But after seeing them out of the oven, these are chocolate chip cookies baked in a pan ...and a lot easier to make!<br />
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I added a 1/2 cup white sugar, 1/2 cup brown sugar, 1 egg, 1/2 tsp vanilla, and 1/2 cup of butter to the mixer and let it go while I got the flour, baking soda, and salt ready.<br />
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Once the sugar, butter, and egg mixture was mixed well, I stirred in the flour mixture and then the nuts. I was expecting a batter, but it was really thick. I was really thinking I did something wrong. I checked online for other recipes to see if I was missing a liquid, but I wasn't. So don't be surprised when it's like a cookie dough!<br />
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I pressed it down in to a greased baking pan and dropped the square baking chunks that I had leftover on to the top. The recipe says to bake for 1 -2 minutes to melt them, but I went for 4 minutes before taking them out of the oven.<br />
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Even at 4 minutes they weren't completely melted, but I did my swirling with the knife anyways. I have to say I was a bit concerned with the thickness of the dough and swirling the chocolate through it. I really felt like it would stay all mangled looking and not soften or even out!<br />
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I was happy when it came out of the oven looking half decent! But would it be dry and crunchy like toast or grainy or or or... my experience with marbled or swirled desserts has been mostly limited to cake or cheesecake, so it was a pleasant surprise to find out it was basically a giant square cookie.<br />
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I had frozen the leftover Nutella Frosting that I used on the <a href="http://aplatefullofpossibilities.blogspot.ca/2014/09/fudge-four-oclocks-with-nutella-frosting.html" target="_blank">Fudge Four O'Clocks</a>, so after a bit of defrosting, I used it on the Swirl Squares. YUM!<br />
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<b><u>Notes on the recipe:</u></b><br />
<br />
My mom's recipe has a bit of a glitch in it. She's got an additional measure that isn't tied to anything.<br />
<br />
3/4 cup 1/2 cup brown sugar 1/2 cup white sugar<br />
<br />
But, it seems like her recipe is half of a <a href="http://www.fiveroses.ca/OurRecipes/RecipeDetail/5210?categoryId=235" target="_blank">Five Roses recipe</a>, somewhat. The Five roses calls for 1 cup brown sugar CHECK! 1/2 cup of white sugar...WAIT! That doesn't add up, but if I cut it in half it's 1/4 cup and if I add it to the half of brown sugar then it equals the 3/4 cup...hrmm..what to do?... I really do think this is the Five Roses recipe from online.<br />
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I decided on the 1/2 cup brown and 1/2 cup white. It doesn't seem overly sweet to me, but try it out for yourself :)<br />
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<u><b>Swirl Squares</b></u><br />
<i style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">The recipe and instructions are how she wrote it out.</i><br />
<i style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"> </i> <br />
<u>INGREDIENTS </u><br />
<ul>
<li>1/2 cup margarine</li>
<li>3/4 cup 1/2 cup brown sugar 1/2 cup white sugar</li>
<li>1/2 tsp vanilla</li>
<li>1 egg</li>
<li>1 1/8 cup flour</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 cup chopped walnuts</li>
<li>1 cup semi-sweet chocolate chips</li>
</ul>
<br />
<u>DIRECTIONS</u><br />
<ol>
<li>In a large bowl measure butter, sugar, vanilla, and egg. </li>
<li>Beat until blended</li>
<li>Stir in flour, soda, salt, and nuts</li>
<li>Spread in a 9X9 inch greased pan</li>
<li>Sprinkle chocolate chips evenly over the top</li>
<li>Bake 375 F for 1 - 2 minutes until chocolate chips are soft enough to marble.</li>
<li>Run knife through batter</li>
<li>Bake 20 minutes more.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-7911778028848272492014-09-18T21:05:00.002-06:002014-09-18T21:05:32.773-06:00Fudge Four O'Clocks with Nutella FrostingSorry!<br />
<br />
I've been slacking a bit. Back from visiting family and then back to work. I pulled out the blanket I'm crocheting and tried to learn a few new stitches. I admit, I've been obsessed with crafting lately, it's creative like cooking and baking, but without the calories! Lets not talk about the 5 new quilts I've planned on making...and I've never quilted before! Should be fun...but on to the baking...Fudge Four O'Clocks, it sounds like something Audrey Hepburn would have in Breakfast at Tiffany's.<br />
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I was going to make Brownies from the Culinary Arts Institute Encyclopedic Cook Book, but the recipe for the Brownies is almost the same as the one for Fudge Four O'Clocks, and well, the Four O'Clocks have frosting!. I could also argue that the deciding factor was the 1950's picture...and the fact that I had a jar of Nutella in my cupboard just waiting for something chocolatey to be put upon :) <br />
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The recipe is quite simple with not a lot of ingredients, which I love. I think improvements on this recipe would be with the type of chocolate one uses. I just used some no name semi-sweet chocolate chunks that I had, nothing special, but it was still yummy. So better chocolate would make this even more wonderful!<br />
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Once you've gathered together your ingredients and have melted the chocolate, pour it over the shortening.<br />
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And stir until blended well. It wasn't blended smoothly, most likely because the chocolate was only moderately warm, so I heated it for a few seconds in the microwave. Viola!<br />
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Beat the eggs until yellow and thick and then gradually add in the sugar. Pour the chocolate mixture in with the eggs and sugar along with a bit of the flour.<br />
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Add the flour and milk to the batter, and once mixed well, stir in the nuts.<br />
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Pour the batter into two 8X8 inch pans that are greased and lined with <i>waxed paper.</i> Oh...the batter seems very runny. I'm not sure if all brownie recipes are like that since I don't make a lot of them.<br />
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Well...I remember my mom using waxed paper all the time for things like this. Birthday cakes were amazing things way back then. Sure they were lined with waxed paper to bake, but...BUT!!...they also had pennies, nickels, dimes, and the luckiest of quarters inside and all of them were wrapped in waxed paper and baked inside the cake. Each slice was a surprise to see what money you might find! I love those days, no one was worried you might accidentally choke on a dime...as kids, we knew what was in there. Ahh, the good old days of being able to eat dirt! Haha, I digress... I didn't have waxed paper so I used parchment paper instead.<br />
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When I first took them from the oven they seemed a bit gooey...more gooey than a brownie hot from the oven should be, so I baked it another 10 minutes. <br />
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The frosting I used is from <a href="http://www.remodelaholic.com/2012/08/fudge-brownies-nutella-frosting/" target="_blank">Remodelaholic</a>'s website and it's so yummy. It came out a bit thick, so I added a tiny bit of milk and then tried to spread it...oiy! It was like trying to spread fridge cold peanut butter and it was pulling up the fragile top of the brownies! I added a bit more milk and thinned it up quite a bit more and spread it over the top of the thicker frosting to give it a cleaner look. You can see it in the picture, it looks like there are 3 layers. But honestly, this is one accident I would do again! It was creamy and decadent!<br />
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I definitely recommend these!<br />
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<u><b>Fudge Four O'Clocks</b></u><br />
<i><span style="font-size: x-small;">Culinary Arts Institute Encyclopedic Cookbook - 1950 (pg 743)</span></i><br />
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<u>INGREDIENTS </u><br />
<ul>
<li>2 ounces chocolate, melted</li>
<li>1/4 cup shortening</li>
<li>3 eggs, beaten </li>
<li>1 cup sugar</li>
<li>1 cup cake flour</li>
<li>1/2 tsp salt</li>
<li>1 tsp baking powder</li>
<li>1/2 cup milk</li>
<li>1 cup nuts, chopped</li>
</ul>
<u>DIRECTIONS</u><br />
<ol>
<li>Melt chocolate and pour over shortening. Mix well</li>
<li>Beat eggs until thick and lemon colored.</li>
<li>Add sugar gradually, beating well with each addition.</li>
<li>Combine mixtures (chocolate/shortening and egg/sugar) and add a little of the flour.</li>
<li>Sift rest of flour, salt, and baking powder together and add, alternatively with the milk.</li>
<li>Add chopped nuts.</li>
<li>Spread in 2 8X8 inch pans which have been greased and lined with waxed paper</li>
<li>Bake in a slow oven (325 F) 20 minutes</li>
<li>Cut into 32 bars 1X4 inches.</li>
</ol>
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<u><b><a href="http://www.remodelaholic.com/2012/08/fudge-brownies-nutella-frosting/" target="_blank">Nutella Frosting</a></b></u><br />
<i>(from Remodelaholic - click link above to visit!</i>)<br />
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<u>INGREDIENTS</u><br />
<div class="copy-paste-block">
<ul>
<li>1 cup Nutella</li>
<li>1 1/2 cup powdered sugar</li>
<li>one shake salt</li>
<li>splash of milk (if needed)</li>
</ul>
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<u>DIRECTIONS </u><br /><ol>
<li>Beat the Nutella and butter together until smooth. </li>
<li>Add the sprinkle of salt and the first 1/2 cup of powdered sugar, beat
until combined. </li>
<li>Continue to add the powdered sugar a 1/2 cup at a time,
beating between additions, until creamy and smooth. </li>
<li>Add a small splash
of milk if necessary.</li>
</ol>
<span></span></div>
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-2849756483925098602014-09-09T19:53:00.001-06:002014-09-09T19:53:45.021-06:00Home Again Home Again Jiggity Jig!Back home again after visiting the family. It was a great vacation. I spent time visiting friends and family....and a LOT of cooking and baking. Sadly, the drive back through the parks was almost as miserable weather wise as going there, but I snapped a picture anyways :) <br />
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While visiting, I made all my <i>goto's</i>, Peanut Butter cookies, Ginger cookies, <a href="http://aplatefullofpossibilities.blogspot.ca/2014/06/iced-pumpkin-cookies-for-my-mom.html" target="_blank">Iced pumpkin cookies</a>, Nanaimo bars (Nanaimo is a city in British Columbia), and more of the yummiest <a href="http://aplatefullofpossibilities.blogspot.ca/2014/08/the-best-and-yummiest-carrot-cake.html" target="_blank">Carrot cake</a> ever that I made 2 weeks ago. Half I left for my daughter and the other half I froze for a friend of mine.<br />
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I also did a lot of cooking (homemade Pizza, Spaghetti and Meatballs, Shepherds pie ...well Cottage pie actually since it was made with hamburger, and Chicken Pot Pie). I think I gained 10 lbs! but that is ok, my friend and I are going to be accountable to each other for losing weight...or at least behaving :) <br />
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While I was in the big city of Prince George (75,000 people), I stopped in at a used book store called <a href="https://www.facebook.com/pages/The-Final-Chapter/419082024821661" target="_blank">The Final Chapter</a>. It's a great store and the gentleman who works there (owner?) is very friendly and helpful. I highly recommend checking it out if you are looking for something to read. Downtown is somewhat ugly and in need of some tender loving care, but hopefully that will change soon, but unless folks go shopping down there - it won't revitalize...ok, enough about inner-city politics. The kids each picked out a book for themselves - Percy Jackson and a Halo novel, respectively, while I found myself a nice very well preserved copy of a 1950 shortening recipe booklet by Jewel Shortening. I've never even heard of them, but they are Canadian. The recipes listed sound delicious and I want to make everything! Yay Canada!<br />
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I love these <i>brand</i> cook books. The recipes all seem tried, tested, and published proudly by the company. The recipes were meant to represent the company and promote brand loyalty, they wouldn't fill it with recipes that did not do the company proud, unlike a lot of cookbooks nowadays where it seems like they dumped in a bunch of untested recipes just to fill the books and make sales.<br />
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I think the older Purity, Five Roses, and Robin Hood cookbooks I have try their best to have great recipes, where as the Culinary Arts and American Woman's cookbook have some questionable recipes, but I think the objective of those 2 books are to be encyclopedic in nature and cover everything they possibly can. That being said, up next are Brownies from The Culinary Arts Institute Cook Book from the 1950's.<br />
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Cya then!<br />
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-80748866407553859862014-08-30T12:22:00.001-06:002014-08-30T12:22:49.858-06:00Rustic Apple Pie<div style="text-align: left;">
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<span style="font-family: inherit;">It's been a busy few days. I decided to hop in my truck and drive 8 hours to visit family and friends. The drive through the mountains would of been beautiful, but it was a rainy day and the clouds/fog pretty much covered all the views. Wasn't worth stopping to take pictures, blek! :(. Hopefully the drive back will be spectacular! I'll let you know next week. :)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">So, realizing that I haven't made anything for over a week, I let my granddaughter decide what to make. Haha, yes, I had the foresight to pack a few of the cookbooks with me :) She chose apple pie since they had a whole bunch of crab apples, but they didn't have shortening. So...off to the store ...</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The kids helped me make the pie and it wasn't until it was finished that I remembered I should be taking pictures...ahh, well...I did get a picture of the finished pie...so that is something! I call it 'Rustic Apple Pie' - even with the mixed up weave of the pastry strips, it still turned out pretty enough to make the kids proud :) And it tasted great too - thankfully, since I got a bit worried that the crab apples might be a bit too tart!</span><br />
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<a href="http://4.bp.blogspot.com/-SZsVYCrqyGY/VAIR4xHcxxI/AAAAAAAAAcU/oIq1IiyDQpE/s1600/Pie.JPG" imageanchor="1"><img alt="Apple Pie" border="0" src="http://4.bp.blogspot.com/-SZsVYCrqyGY/VAIR4xHcxxI/AAAAAAAAAcU/oIq1IiyDQpE/s1600/Pie.JPG" height="520" title="" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I followed the instructions as posted, except I found there really wasn't enough liquid in the pastry to have it hold together so I added probably about 2 more teaspoons of water, and it was VERY thin when rolling out, but that was me....I should of paid more attention, I don't think the recipe for SWEET PASTRY was meant to be for a double crust, so after separating the dough into two balls, I cut the second ball in to strips to cover the top. </span><br />
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<span style="font-family: inherit;">Everyone liked the pie and it was simple enough to make, and I think fairly foolproof. So for that reason I would probably make it again (but double the sweet pastry recipe for a bottom and top crust).</span><br />
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<u><b><span style="font-family: inherit;">Sweet Pastry </span></b></u><br /><i><span style="color: #351c75;">Rich and sweet for fancy tarts</span></i> <br />
<span style="font-family: inherit;"><span style="font-size: x-small;"><i>Robin Hood Flour Cook Book - 1947 (pg 90)</i></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: x-small;"><u><span style="font-size: small;">INGREDIENTS</span></u><i> </i></span></span><br />
<ul>
<li><span style="font-family: inherit;">1 cup sifted Robin Hood Flour</span></li>
<li><span style="font-family: inherit;">1/8 tsp salt</span></li>
<li><span style="font-family: inherit;">1 tbsp granulated sugar</span></li>
<li><span style="font-family: inherit;">3 tbsp butter</span></li>
<li><span style="font-family: inherit;">3 tbsp shortening</span></li>
<li><span style="font-family: inherit;">1 egg yolk</span></li>
<li><span style="font-family: inherit;">2 tsp lemon juice</span></li>
<li><span style="font-family: inherit;">1 tsp cold water</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>DIRECTIONS</u></span><br />
<ol>
<li><span style="font-family: inherit;">Sift together flour and salt into mixing bowl.</span></li>
<li><span style="font-family: inherit;">Add sugar and mix well.</span></li>
<li><span style="font-family: inherit;">Cut butter and shortening into small pieces and add to flour mixture.</span></li>
<li><span style="font-family: inherit;">Blend together thoroughly, using pastry blender (or two knives, cutting in with scissor-like motion). Butter and shortening should be well blended into mixture.</span></li>
<li><span style="font-family: inherit;">Beat egg yolk slightly.</span></li>
<li><span style="font-family: inherit;">Add lemon juice and water.</span></li>
<li><span style="font-family: inherit;">Add a little at a time to the flour mixture, blending in lightly with a fork.</span></li>
<li><span style="font-family: inherit;">When adding liquid, drop it here and there over the mixture so it will be better distributed. Mixture will be crumbly.</span></li>
<li><span style="font-family: inherit;">Turn out on to lightly floured bakeboard or pastry cloth and press together into ball.</span></li>
<li><span style="font-family: inherit;">Knead for 15 seconds (turn dough over 4 or 5 times)</span></li>
</ol>
<span style="font-family: inherit;"><br /></span>
<u><b><span style="font-family: inherit;">Apple Pie</span></b></u><span style="font-family: inherit;"><i><span style="color: #351c75;"><span style="font-family: inherit;"><span style="color: #351c75;"><i> </i></span></span></span></i></span><br />
<span style="font-family: inherit;"><i><span style="color: #351c75;"><span style="font-family: inherit;"><span style="color: #351c75;"><i>First choice - with all the family</i></span></span></span></i> </span><u><b><span style="font-family: inherit;"></span></b></u><br />
<span style="font-size: x-small;"><i><span style="font-family: inherit;">Robin Hood Flour Cook Book - 1947 (pg 95)</span></i></span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">INGREDIENTS</span></u><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>(For Eight-inch Pie)</u></span><br />
<ul>
<li><span style="font-family: inherit;">4 1/2 cups thinly sliced apples</span></li>
<li><span style="font-family: inherit;">1/2 to 3/4 cup sugar</span></li>
<li><span style="font-family: inherit;">3/4 tsp cinnamon</span></li>
<li><span style="font-family: inherit;">2 tsp butter</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">For Nine-inch Pie</span></u><br />
<ul>
<li><span style="font-family: inherit;">6 cups thinly sliced apples</span></li>
<li><span style="font-family: inherit;">3/4 to 1 cup sugar</span></li>
<li><span style="font-family: inherit;">1 tbsp butter</span></li>
<li><span style="font-family: inherit;">1 tsp cinnamon</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">DIRECTIONS</span></u><br />
<ol>
<li><span style="font-family: inherit;">Prepare pasty as in General Directions for Two-Crust Pies (page 94) </span></li>
<li><span style="font-family: inherit;">Wipe, quarter, core, peel, and slice apples, then measure</span></li>
<li><span style="font-family: inherit;">Combine sugar and cinnamon (amount of sugar depends on tartness of apples)</span></li>
<li><span style="font-family: inherit;">Arrange apple in layers in pastry-lined pie plate.</span></li>
<li><span style="font-family: inherit;">Sprinkle each layer with sugar and cinnamon.</span></li>
<li><span style="font-family: inherit;">Dot top layer with small pieces of butter.</span></li>
<li><span style="font-family: inherit;">Cover with top crust</span></li>
<li><span style="font-family: inherit;">Place pie on lowest rack in oven preheated to 450 F (very hot oven)</span></li>
<li><span style="font-family: inherit;">Bake 10 minutes and then reduce oven temperature to 350 F (moderate oven) and bake for 30 - 35 minutes longer.</span></li>
<li><span style="font-family: inherit;">Serve warm or cold. </span></li>
</ol>
<span style="font-family: inherit;"><i><span style="color: #351c75;"><b>Note:</b> I didn't make the Two-Crust Pie Pastry, so I ignored Step 1 - General Directions for Two-Crust Pies (page 94) But I will post them at some point :)</span></i></span><br /><span style="font-family: inherit;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-26798911186724343772014-08-21T14:52:00.002-06:002014-08-21T14:52:16.475-06:00The best and yummiest Carrot Cake with Cream Cheese Frosting<div style="text-align: left;">
I can't say I love Carrot Cake. In most cases I avoid it and choose something else. It's always hit and miss and I don't want to take the chance of biting in to gummy undercooked cake, slimy carrots, or shredded carrot bits that are just too long and stringy - the kind that you pull from the cake like hair stuck in a shower drain. Blek! I would rather gnaw my arm off, seriously! I have issues with finding any hair in my food! I became a vegetarian for a couple years because of hair and a Wendy's hamburger!...But that's a different story and not about this carrot cake.</div>
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<a href="http://4.bp.blogspot.com/-Nf2rOMnjlFo/U_YM8v408BI/AAAAAAAAAa8/TjXO80i-EUc/s1600/Carrot%2Bcake%2Bon%2Bplate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake with Cream Cheese Icing" border="0" src="http://4.bp.blogspot.com/-Nf2rOMnjlFo/U_YM8v408BI/AAAAAAAAAa8/TjXO80i-EUc/s1600/Carrot%2Bcake%2Bon%2Bplate.JPG" height="440" title="" width="640" /></a></div>
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The carrot cake my sister (sis #2) makes is amazing. I'm not sure why, but it's very vanilla-ie, hahaha...it has a great vanilla flavour is what I'm trying to say :) or maybe it's just that the smell makes it seem like it has been infused with vanilla. The cake has an amazing 'rightness' to it. The right taste, the right texture, the right smell, the right sweetness, and the right size of shredded carrots. And whomever decided that cream cheese icing goes with Carrot Cake was a darn genius!</div>
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This time around, I figured I would make it myself, using the recipe my sister uses from the Five Roses Flour Cook Book and I wasn't disappointed, nope, not at all. The only thing better than this cake - is if she had made it for me :)</div>
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I started off by chopping the nuts (I used walnuts) and shredding the carrots. I just used a carrot peeler and did small strokes at the end of the carrot until the carrot was completely shredded and in the bowl. It took about 4 - 5 medium sized carrots to make 3 cups.</div>
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<a href="http://2.bp.blogspot.com/-SrEZkhc5erM/U_YtsogqOUI/AAAAAAAAAbQ/dwCo3K5YI_c/s1600/Carrot%2BCake%2Bnuts%2Band%2Bcarrots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shredded Carrots and Nuts" border="0" src="http://2.bp.blogspot.com/-SrEZkhc5erM/U_YtsogqOUI/AAAAAAAAAbQ/dwCo3K5YI_c/s1600/Carrot%2BCake%2Bnuts%2Band%2Bcarrots.JPG" height="502" title="" width="640" /></a></div>
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Once I had the carrots and nuts done, I dumped all the wet ingredients plus the sugar into the mixing bowl and turned it on. The recipe says to let it go for 5 minutes, so while that was spinning around, I got the dry ingredients ready and greased the 9 X 13 baking pan.</div>
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<a href="http://2.bp.blogspot.com/-utEXBu_1IJk/U_YtuzoP3zI/AAAAAAAAAbg/8P-U6yH3Xso/s1600/Carrot%2BCake%2Bdry%2Bingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot cake dry ingredients" border="0" src="http://2.bp.blogspot.com/-utEXBu_1IJk/U_YtuzoP3zI/AAAAAAAAAbg/8P-U6yH3Xso/s1600/Carrot%2BCake%2Bdry%2Bingredients.JPG" height="478" title="" width="640" /></a></div>
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Next up was to toss the carrots and nuts in with the wet ingredients and give it a whirl. </div>
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<a href="https://2.bp.blogspot.com/-MMGiiRNL2rc/U_Ytr7rmYBI/AAAAAAAAAbM/wxpNwAe6Ems/s1600/Carrot%2BCake%2Bmix%2Bcarrots%2Bwith%2Bwet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Adding carrots and nuts to Carrot cake batter" border="0" src="http://2.bp.blogspot.com/-MMGiiRNL2rc/U_Ytr7rmYBI/AAAAAAAAAbM/wxpNwAe6Ems/s1600/Carrot%2BCake%2Bmix%2Bcarrots%2Bwith%2Bwet.JPG" height="512" title="" width="640" /></a></div>
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Add the flour. I just dumped all of it in at once and gave it a quick mix. </div>
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This seriously looks like barf and reminds me of the <a href="http://aplatefullofpossibilities.blogspot.com/2014/07/birthday-dinner-rinktum-ditty.html" target="_blank">Rinktum Ditty</a> I made. Pinky orange is NOT a good look for food. Hahah, are you sold on making this yet? Hair and Barf - what the heck will I say about food I hate??</div>
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So, take your yummy looking pinky orange mixture and dump it into a greased 9X13 pan. It really needs to be this big of a pan, or two 8X8's or something (24 muffins perhaps). It ends up making a lot of cake. I got 24 large <i>'forget about the diet'</i> sized pieces out of this.</div>
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<a href="http://1.bp.blogspot.com/-JlMeggjK6jA/U_YtveeirAI/AAAAAAAAAb0/ZoonGJ9u9zc/s1600/Carrot%2Bcake%2B9%2Bby%2B13%2Bpan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JlMeggjK6jA/U_YtveeirAI/AAAAAAAAAb0/ZoonGJ9u9zc/s1600/Carrot%2Bcake%2B9%2Bby%2B13%2Bpan.JPG" height="420" width="640" /></a></div>
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Bake at 350 F for 55 - 60 minutes and then let cool on a rack.<br />
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While baking, throw your cream cheese ingredients into the blender and cream together. I made a <b>double batch</b> because....</div>
<ol>
<li>a regular package of Philadelphia Cream Cheese is 8 oz, not 4, and what am I going to do with 1/2 a brick of cream cheese? I guess I could freeze it...nah...</li>
<li>I think the cake is better with the double recipe. It's a nice yummy amount - not too much...and definitely not too little :)</li>
</ol>
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Once the cake has nicely cooled, slather it with the cream cheese icing. YUM! </div>
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Cut into the non diet friendly servings and enjoy!</div>
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<u><b>Carrot Cake with Cream Cheese Icing</b></u></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><i>Five Roses Flour Cook Book - 1970? (pg 94)</i></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://3.bp.blogspot.com/-6k5F3TSiFqk/U_YtyDmROCI/AAAAAAAAAb8/f_OX8K1SruQ/s1600/Carrot%2Bcake%2Bon%2Bplate%2B2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6k5F3TSiFqk/U_YtyDmROCI/AAAAAAAAAb8/f_OX8K1SruQ/s1600/Carrot%2Bcake%2Bon%2Bplate%2B2.JPG" height="223" width="320" /></a><u>INGREDIENTS</u></div>
<ul style="text-align: left;">
<li>2 1⁄2 cups Five Roses flour</li>
<li>2 tsp baking soda</li>
<li>2 tsp cinnamon</li>
<li>1 tsp salt</li>
<li>1 cup vegetable oil</li>
<li>2 cup sugar</li>
<li>4 eggs</li>
<li>1 tsp vanilla</li>
<li>3 cups finely grated carrots</li>
<li>1 cup chopped nuts</li>
</ul>
<div style="text-align: left;">
<br />
<u>DIRECTIONS</u></div>
<ol style="text-align: left;">
<li>Preheat oven</li>
<li>Combine flour, baking soda, cinnamon, and salt together. </li>
<li>In the large electric mixer bowl combine oil, sugar, eggs, and vanilla; beat until light, about 5 minutes.</li>
<li>Blend in carrots and nuts.</li>
<li>Blend in dry ingredients, 1/3 at a time. </li>
<li>Pour batter into greased and floured pan</li>
<li>Bake in a moderate oven until top springs back when lightly pressed with fingertips.</li>
<li>Let cake stand in pan 10 minutes before removing. </li>
<li>Cool completely on rack.</li>
<li>Frost with cream cheese frosting</li>
</ol>
<span style="color: #351c75;"><b>Rectangular cake pan:</b> 22 cm X 33 cm (9" X 13")</span><br />
<span style="color: #351c75;"><b>Temperature: </b>180 C (350 F) </span><br />
<span style="color: #351c75;"><b>Cooking Time:</b> 55 to 60 minutes</span><br />
<span style="color: #351c75;"><b>Yield:</b> 1 large cake</span><br />
<ol style="text-align: left;">
</ol>
<div style="text-align: left;">
<br />
<b><u>CREAM CHEESE ICING </u></b><u>(single recipe as shown in book)</u><b><u><br /></u></b></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><i><span style="font-size: x-small;"><i>Five Roses Flour</i></span> Cook Book - 1970? (pg 102 )</i></span><br />
<br /></div>
<div style="text-align: left;">
<u>INGREDIENTS</u></div>
<ul style="text-align: left;">
<li>2 1⁄2 cups icing sugar</li>
<li>1⁄2 cup butter (softened)</li>
<li>1 – 4 oz pkg cream cheese</li>
<li>1 tsp vanilla</li>
</ul>
<div style="text-align: left;">
<br />
<u>DIRECTIONS</u></div>
<ol style="text-align: left;">
<li>Cream butter and cream cheese together</li>
<li>Add in vanilla</li>
<li>Beat in icing sugar</li>
</ol>
<span style="color: #351c75;"><b>Yield:</b> 500 mL (2 cups)</span><br />
<ol style="text-align: left;">
</ol>
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<a href="http://1.bp.blogspot.com/-uOD9JQ8Kbd8/U_IqDjcGc0I/AAAAAAAAAag/B7fEqdQxNTg/s1600/Blueberry%2BSally%2BLunn%2Bslice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blueberry Sally Lunn" border="0" src="http://1.bp.blogspot.com/-uOD9JQ8Kbd8/U_IqDjcGc0I/AAAAAAAAAag/B7fEqdQxNTg/s1600/Blueberry%2BSally%2BLunn%2Bslice.JPG" height="432" title="" width="640" /></a></div>
<br />
The cook book reminds me of so many local association, school, knitting club cook books. All the recipes come with a name attached and there are a lot of filler recipes for having a happy home or finding the right husband. Maybe I should of read this book YEARS AGO :) haha! These so-called <i>recipes</i> make me think of knitted tea cozies, tea stained tea cups, quilted blankets, ... and gasp!... nosey opinionated relatives that can and will explain to you exactly why you are not yet married and how you let a 'good one' get away. Hopefully it reminds you of grandmas kitchen or the aged cross stitched '<i>Home Sweet Home</i>' picture framed at Auntie Annie's house, but not me, sorry.. different upbringing I suppose :)<br />
<br />
<i><span style="color: #351c75;"><u><b>Recipe for a happy home</b> (submitted by Maisie)</u></span></i><br />
<i><span style="color: #351c75;"><u><b><br /></b></u></span></i>
<i><span style="color: #351c75;">PREHEAT HOME WITH LOVE TO THE Nth DEGREE</span></i><br />
<i><span style="color: #351c75;"><br /></span></i>
<i><span style="color: #351c75;">One carefully selected man.</span></i><br />
<i><span style="color: #351c75;">One carefully selected woman.</span></i><br />
<br />
<i><span style="color: #351c75;">To the man add the abilities to be a good provider ad give affections. Stir in stability, strength, decisiveness and leadership. Boil until all traces of condescension evaporate.</span></i><br />
<br />
<i><span style="color: #351c75;">To the woman add the abilities to be a good homemaker and give encouragement. Stir in loyalty, tenderness, and creativity. Boil until all traces of nagging evaporate.</span></i><br />
<br />
<i><span style="color: #351c75;">Carefully blend the two together. Grease immediately with maturity. Flour with common sense. Add heaping amounts of respect and honesty. Constantly add kindness and understanding. Drain off apartness but retain individuality. Whip in sense of humour. Grind in responsibility. Fold in patience mixed with insight. Stir in ability to sacrifice. Soften with trust. Cut out all traces of selfishness. For added richness blend in plans and dreams and season with children.</span></i><br />
<br />
What I do know for sure about the book is that my mom would of either purchased it or received it as a gift when she used to live in northern BC over 30 yrs ago. What I don't know is when the book was published by Gateway Publishing Co. Ltd (Winnipeg, Canada). <br />
<br />
Now, having already made <a href="http://aplatefullofpossibilities.blogspot.ca/2014/06/the-sally-challenge_1.html" target="_blank">two different Sally Lunns</a>, how could I possibly pass up this one. It's similar to the <a href="http://aplatefullofpossibilities.blogspot.ca/2014/05/who-are-you-sally-lunn.html" target="_blank">recipe</a> in the American Woman's cook book in that it doesn't require beating the egg whites to stiff peaks, thankfully! but that's about it - the ratios for the ingredients are completely different.<br />
<br />
I made 2 changes in the recipe, mostly so that this recipe is baked the same as the other two Sallys. I used a bundt pan for it instead of the 9X9 mentioned in the recipe and, since bundt's get flipped out, I used the brown sugar and cinnamon mixture to dust the sides of the greased pan, like you would with flour.<br />
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Once dusted, I wiped off the <i>unused</i> brown sugar mixture so it wouldn't burn to the side of the pan and popped it in the oven. I just used my finger, which seemed to work the best :)<br />
<br />
It came out of the pan really easily once it was almost cooled, no doubt because the bundt pan is non stick and I also sprayed it with PAM before dusting with the brown sugar mix. <br />
<br />
It's not a sweet cake, but the brown sugar and cinnamon coating gives it an extra bit of sweetness and a tiny bit of crunch, which I really like. I think this really would be amazing served warm with ice cream. Yum!<br />
<br />
<u><b>Blueberry Sally Lunn</b></u><br />
<i><span style="font-size: x-small;">From Our... Kitchen... to yours - 1970's? (pg 28) </span></i><br />
<i><span style="font-size: x-small;">Sandra Langille of Truro, N.S. </span></i><br />
<br />
<a href="http://1.bp.blogspot.com/-U2fR7A9RYNE/U_Ir5AnC06I/AAAAAAAAAas/QV_-4ofw_WA/s1600/Blueberry%2BSally%2BLunn%2Bcooling.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U2fR7A9RYNE/U_Ir5AnC06I/AAAAAAAAAas/QV_-4ofw_WA/s1600/Blueberry%2BSally%2BLunn%2Bcooling.JPG" height="253" width="320" /></a><u>INGREDIENTS</u><br />
<ul>
<li>1/2 cup shortening</li>
<li>1/2 cup white sugar</li>
<li>2 eggs</li>
<li>1 3/4 cup flour</li>
<li>3 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 cup milk</li>
<li>2/3 cup blueberries</li>
</ul>
<ul>
<li><i>1/4 cup brown sugar</i></li>
<i>
</i>
<li><i>1/2 tsp cinnamon </i></li>
</ul>
<br />
<br />
<u>DIRECTIONS</u><br />
<ol>
<li>Cream shortening and sugar, add eggs</li>
<li>Add dry ingredients alternately with milk</li>
<li>Fold in blueberries</li>
<li>Pour into greased 9 X 9 inch pan</li>
<li>Mix brown sugar and cinnamon and sprinkle on top</li>
<li>Bake at 350 degrees for 1 hour</li>
<li>Serve warm with whipped cream or ice cream</li>
</ol>
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<br />
I don't have another recipe to post. Hey..I just did the tea biscuits! But, let me explain...<br />
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Good Thing #1 - I found a home for my baked goods.<br />
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<a href="http://4.bp.blogspot.com/-anL9UmMffTs/U-0KU0r3wjI/AAAAAAAAAZo/2TgepRkMgVk/s1600/my%2Bjacks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Jack Cookies" border="0" src="http://4.bp.blogspot.com/-anL9UmMffTs/U-0KU0r3wjI/AAAAAAAAAZo/2TgepRkMgVk/s1600/my%2Bjacks.JPG" height="478" title="" width="640" /></a></div>
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When I was in Toronto, I would bake all the time and bring the goodies in to work for my coworkers. Now that I am in BC and telecommuting...wow that's the first time I've actually said that...usually I just say I work in Toronto. What a great word that is, everything you need to know all rolled up in one little package...wait, haha, I digress! Now that I am telecommuting, I have no one really to give my baked goods to. I bring some to my mom, but she has favourites she wants me to make, so I don't get to do my own thing as much...but I've fixed that!<br />
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My dad lived and died in this area. While he was alive he worked for the same company for almost as long as I can remember. His boss is a very nice man and while I haven't spoken to him often over the years, he still knows who I am (he knows my sister a lot better...but she has lived here off and on over the years), so... I went to see him.<br />
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<br />
I was nervous and after I left the hardware store, I wasn't sure I wanted to just pop in across the street. I had that queasy feeling in the pit of my stomach when I push myself to interact with people I don't know well or when I'm in a confrontational situation. It all sounds easy and I know what I want to say beforehand, but it doesn't come out like that. Usually I sound like a babbling idiot. BUT...I did it. I had to, like jumping out of the white water rafting boat into the water...no regrets and what if's and might-have-beens.<br />
<br />
We talked for a few minutes and did the normal "How are you" meeting things and then discussed a bit about Table Saws. And then I asked if he could help me with something...before he could get all wary (I would be - people who drop in only to ask for things SUCK) .. I asked him if I could drop off baking when I make it. He smiled, I smiled, and the deal was struck! RELIEF! I still babbled, but I got the heck out of there while I still had some dignity :) I kindly left a loaf of yummy Lemon Poppy Seed Pound Cake to truly seal the deal :) Yay! I win! Hahah.<br />
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Good Thing #2 - I get my truck back today. It got a wee bit of scuff on the front bumper at the Uhual place in Toronto. It wasn't me! I know where the front bumper of my truck is. It was a guy who works there...I just didn't notice until I was halfway to BC...and really, it wasn't that bad, so it's not worth the fight. So...back here...I have a friend close by that I've known for years...and he happens to be an auto-body painter with his own company. Yay! I left my truck with him on the weekend and it's ready today! Yay! I miss her :)<br />
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<br />
Good Thing #3 - My other sis (Sis #1) will be in town today, so I'll get to see her. I saw her a few weeks ago when me and sis #2 went to visit her and pick up some furniture :) Yay!<br />
<br />
Good Thing #4 - I'm going to buy a mitre saw (on sale). I will be able to cut wood in a straight line. Yay, Yay, and more Yay!!<br />
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What a great great day! Hope you all are enjoying yours!<br />
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-56177491862586701632014-08-14T07:31:00.000-06:002014-08-14T07:31:18.967-06:00Whole Wheat Tea Biscuits<blockquote class="tr_bq">
<div style="text-align: center;">
<span style="color: #674ea7;"><i>It's hard to beat tender, flaky biscuits for that melt-in-your-mouth goodness. </i></span></div>
</blockquote>
<br />
I was going to make the tea biscuits in the Purity cookbook, but then I came across the whole wheat recipe.<br />
<br />
I'm pretty sure I loved the basic Tea Biscuit recipe in the Five Roses Flour cook book, so it seemed like the place to start. How do I know I loved it? Well, glad you asked! On one of the back pages of the book, I wrote ' Tea Biscuits pg 41'. And yup, it is my 30+ yr ago selfs' handwriting.<br />
<br />
Tea biscuits are the ultimate in easy quick comfort food. They have been a wonderful breakfast, snack, and dinner food for me over the years. Yum!<br />
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I've made my fair share of basic tea biscuits over my lifetime using whatever recipe I came across, but I don't often switch it up flour wise. Until now. Whole wheat tea biscuits just sound a bit healthier and less guilty feeling when smothered in homemade blueberry-cherry jam. I think this means I can have more than one!<br />
<br />
One of the great things about tea biscuits is that they can be made fancy using scalloped cutters, or utilitarian little squares cut from a patted down pile of dough, or cut into sticks - perfect for dipping in soups! It's all yummy in my tummy goodness :)<br />
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<a href="http://4.bp.blogspot.com/-eoXJRhIhQIc/U-yuLxSCjeI/AAAAAAAAAZM/JwuMafvojwk/s1600/Tea%2BBiscuit%2Bcutters.JPG" imageanchor="1"><img alt="Whole wheat tea biscuits with flower cookie cutters" border="0" src="http://4.bp.blogspot.com/-eoXJRhIhQIc/U-yuLxSCjeI/AAAAAAAAAZM/JwuMafvojwk/s1600/Tea%2BBiscuit%2Bcutters.JPG" height="518" title="" width="640" /></a></div>
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The texture of these biscuits are not quite the same as regular tea biscuits. They are a bit more dense feeling, but they were delicious with just the right amount of sweetness.<br />
<br />
I would make these again, for sure :)<br />
<br />
<u><b>Tea Biscuits (basic)</b></u><br />
<span style="font-size: x-small;"><i>Five Roses Flour Cook Book - 1970? (pg 41)</i></span><br />
<br />
<u>INGREDIENTS</u><br />
<ul>
<li>2 cups Five Roses All Purpose Flour</li>
<li>4 tsp baking powder</li>
<li>1 tsp salt</li>
<li>1/4 cup shortening</li>
<li>1 cup milk or light cream</li>
</ul>
<br />
<b><u>Variation: Whole Wheat Tea Biscuits</u></b><br />
<br />
Use only:<br />
<ul>
<li>1 cup Five Roses All Purpose Flour</li>
<li>1 cup Five Roses Whole Wheat Flour</li>
</ul>
<u>DIRECTIONS</u><br />
<ol>
<li>Preheat oven</li>
<li>Combine flour, baking powder, and salt.</li>
<li>Cut in shortening with two knives or a pastry blender until mixture is the consistency of coarse cornmeal.</li>
<li>Make a well in the center of ingredients and add liquid all at once.</li>
<li>Stir batter vigorously until it comes freely from the sides of the bowl.</li>
<li>Turn dough onto lightly floured board and knead lightly for a few seconds.</li>
<li>Roll or pat out to desired thickness<span style="color: #351c75;"><b>*</b></span></li>
<li>Cut dough with floured biscuit cutter and place on ungreased baking sheet.</li>
<li>Bake in a hot oven.</li>
<li>Serve immediately with butter and jam or marmalade.</li>
</ol>
<br />
<span style="color: #351c75;"><b>*Thickness of dough:</b> 1 cm (1/2")</span><br />
<span style="color: #351c75;"><b>Diameter of biscuit cutter:</b> 5 cm (2")</span><br />
<span style="color: #351c75;"><b>Pan:</b> cookie sheet</span><br />
<span style="color: #351c75;"><b>Temperature: </b>230 C (450 F)</span><br />
<span style="color: #351c75;"><b>Cooking Time:</b> 12 - 15 minutes</span><br />
<span style="color: #351c75;"><b>Yield:</b> 15 - 18 biscuits</span><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-35510511523798290792014-08-13T08:52:00.000-06:002014-08-13T08:52:03.646-06:00A break in the weatherIt's been 2 weeks since I've last made anything. In my defense, it's summer, it's warm in the house, and it's HOT HOT HOT outside! Beautiful and amazing actually. My poor friends in Toronto have had mostly rainy cold weather lately, but for the last month it's been 30+ degrees here. Heck...one day it said 41! 40 Freakin 1 degrees! That is crazy talk! <br />
<br />
Since I haven't been baking or cooking, I figured I'd at least explain (in photos) how I've been spending my time. I loooOOOOve the heat!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IiZUFjOTtAo/U-to2cmDpEI/AAAAAAAAAYk/LCnvR2oJ34w/s1600/Columbia%2BFish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Columbia River " border="0" src="http://1.bp.blogspot.com/-IiZUFjOTtAo/U-to2cmDpEI/AAAAAAAAAYk/LCnvR2oJ34w/s1600/Columbia%2BFish.jpg" height="640" title="" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fishing!</td></tr>
</tbody></table>
Fishing! I love fishing. It is one of the most relaxing things. I've mostly trolled from a boat, so it's a whole new experience casting from shore.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-egFSl7g5PKE/U-to1ZnDcVI/AAAAAAAAAYA/luujQ-06pJE/s1600/Golfing%2Bat%2Bthe%2BSprings.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Springs Golf Course" border="0" src="http://3.bp.blogspot.com/-egFSl7g5PKE/U-to1ZnDcVI/AAAAAAAAAYA/luujQ-06pJE/s1600/Golfing%2Bat%2Bthe%2BSprings.jpg" height="476" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golfing!</td></tr>
</tbody></table>
My sister and I took golf lessons (thanks Sis!), so we went golfing one evening. The mountain view is amazing. The pic above is a mid range OK view, there are so many even more beautiful views there.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IrUHIcd1lYE/U-to1noh-EI/AAAAAAAAAYE/ddzTYat71hQ/s1600/Hike.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Old Coach Trail" border="0" src="http://3.bp.blogspot.com/-IrUHIcd1lYE/U-to1noh-EI/AAAAAAAAAYE/ddzTYat71hQ/s1600/Hike.jpg" height="478" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hiking!</td></tr>
</tbody></table>
Hiking! There are a so many places to hike and every one of them has spectacular views. It wasn't so odd coming across a cross, but...seeing an empty hole beside it was CREEPY!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-snB6DuUWLfU/U-to2UBF-vI/AAAAAAAAAYI/o75zD94vnio/s1600/Spice%2BRack.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ana White Door Spice Rack" border="0" src="http://4.bp.blogspot.com/-snB6DuUWLfU/U-to2UBF-vI/AAAAAAAAAYI/o75zD94vnio/s1600/Spice%2BRack.jpg" height="640" title="" width="430" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Building things!</td></tr>
</tbody></table>
I love the Ana White website. She has plans for everything from beginner to experienced. My sister was in serious need of some extra cupboard space, so I decided to build the behind the <a href="http://ana-white.com/2013/07/plans/door-spice-rack" target="_blank">door spice rack</a>. I think it turned out great for the first time making anything. Dowels....dowels look perfectly straight in the store...but not when used. That's what I've learned making this :) Next up is the beer cooler outdoor table and the outdoor sofa. Pssst, the behind the door spice rack is full now :) <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dkAIxxpDGv0/U-to2gRAuCI/AAAAAAAAAYM/7ghdWGdAGvA/s1600/White%2BWater%2BRafting%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Wet N Wild White Water Rafting on the Kicking Horse" border="0" src="http://2.bp.blogspot.com/-dkAIxxpDGv0/U-to2gRAuCI/AAAAAAAAAYM/7ghdWGdAGvA/s1600/White%2BWater%2BRafting%2B2.jpg" height="242" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let's all stay in the boat!</td></tr>
</tbody></table>
White water rafting down the Kicking Horse. We did the upper and lower canyon which went from easy to class IV rapids. It was so much fun! In the picture above, I'm the the one sinking in to the water on the top right. It happens so fast over the rapids and you get splashed with so much cold water (3 degrees Celsius) that you have no time to worry.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mx1b2eZIPlg/U-to3ECZ_lI/AAAAAAAAAYQ/6IduBvJq6w8/s1600/White%2BWater%2BRafting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Wet N Wild White Water Rafting on the Kicking Horse" border="0" src="http://4.bp.blogspot.com/-mx1b2eZIPlg/U-to3ECZ_lI/AAAAAAAAAYQ/6IduBvJq6w8/s1600/White%2BWater%2BRafting.jpg" height="424" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Water rafting!</td></tr>
</tbody></table>
I chose the seat in the front on the right (passenger side if you are driving a car in Canada!). It was the WETTEST spot to be. At first it felt a bit unstable and like I would fall out of the boat, but after a few rapids, I got my river legs :) <br />
<br />
The scariest part of the day was jumping out of the boat (on purpose) to float down the rapids. Well..it's not floating, it's a no control fast trip through crashing waves. I was fine until I met up with our boat. The most claustrophobic scariest thing ever is the feeling of being pulled under the boat with the rapids crashing all over your head so you can't breathe! But...having done it once badly...I want to try again!<br />
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<a href="http://1.bp.blogspot.com/-eq87oBzZOzc/U-t281L3qCI/AAAAAAAAAY0/9fZa4Q0TNn4/s1600/Fires%2BIn%2BBC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eq87oBzZOzc/U-t281L3qCI/AAAAAAAAAY0/9fZa4Q0TNn4/s1600/Fires%2BIn%2BBC.jpg" height="272" width="640" /></a></div>
<a href="http://3.bp.blogspot.com/-tZPHuLrRibE/U-t4BIaFwhI/AAAAAAAAAY8/Lljn1jaSJUc/s1600/fire%2Blegend.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tZPHuLrRibE/U-t4BIaFwhI/AAAAAAAAAY8/Lljn1jaSJUc/s1600/fire%2Blegend.jpg" height="70" width="200" /></a>The heat has caused a few <a href="http://bcwildfire.ca/hprScripts/WildfireNews/OneFire.asp" target="_blank">forest fires</a> both north and south of where I am, so the valley gets a bit smokey and looks hazy all the time, but it's still been a wonderful summer to be outside. I don't want to waste any of it - winter will be here soon enough.<br />
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<br />
I do have plans to do some baking - whole wheat tea biscuits from the Purity cookbook - but I need to make a run to the store to get some milk first :) <br />
<br />
I hope everyone is enjoying their summer too :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-61258297791893646682014-08-01T17:19:00.000-06:002014-08-01T17:19:12.110-06:00Nut Coffee Cake with BlueberriesThere seems to be a lot of blueberries for sale, everywhere! And all
at a fairly good price. Between me and my sister, I think we collected
more than we really need, so besides freezing them, I used about a
pound to top up the amount of fruit I needed when making cherry jam... I
guess it's Cherry Blueberry Jam now. I hope it tastes great!..hope hope
and more hope.. even if it's not great, I hope at least edible and
somewhat yummy! Jam is a funny thing, you can't really know for sure if
it all worked until it's done.. *sigh*... ok..ok, less about jam and
more other blueberry stuff! Although...runny jam is great on ice cream!<br />
<br />
I
love coffee cake, especially when having coffee. It seems like such a
civilized thing to do. Like afternoon tea with dainty teacups. But
coffee cake and coffee feels more rustic and down to earth. More like a
friendly visit with girlfriends instead of a snooty affair. Apologies to
afternoon tea drinking / cucumber sandwich eating folks :) <br />
<br />
I
took this one over to my mom....minus a TINY slice...Thankfully I had
better self control than I did when I made the Sally Lunn! It was yummy, although very cake like and not as dense as I envision coffee cake to be.<br />
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<a href="http://3.bp.blogspot.com/-SptxNZ780fE/U9q-GdCxjpI/AAAAAAAAAXA/0_5DcR9a73c/s1600/Nut+Coffee+Cake+with+Blueberries+on+plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Nut Coffee Cake with Blueberries" border="0" src="http://3.bp.blogspot.com/-SptxNZ780fE/U9q-GdCxjpI/AAAAAAAAAXA/0_5DcR9a73c/s1600/Nut+Coffee+Cake+with+Blueberries+on+plate.jpg" height="488" title="" width="640" /></a></div>
<br />
I basically followed the recipe as is with the exception of 1 or 2 things. Ok, 3 things if I'm being honest.<br />
<br />
I didn't read 'square pan' until I had already poured the batter into the Bundt Pan. And, well, I kind of decided that I didn't want to only use half the topping, nor did I want to put the topping and blueberries on top - so I followed the basic recipe and just added blueberries along with the first layer of topping in the middle of the batter.<br />
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<a href="http://1.bp.blogspot.com/-5SKvBMrcXbk/U9wXYMd8OQI/AAAAAAAAAXY/EWa9XM-tHnE/s1600/Nut+Coffee+Cake+with+Blueberries+ready+to+bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nut Coffee Cake with Blueberries - in the middle" border="0" src="http://1.bp.blogspot.com/-5SKvBMrcXbk/U9wXYMd8OQI/AAAAAAAAAXY/EWa9XM-tHnE/s1600/Nut+Coffee+Cake+with+Blueberries+ready+to+bake.JPG" height="284" title="" width="640" /></a></div>
It doesn't mention it in the recipe, but I usually dust fruit with flour before adding them into the batter. So I did that too.<br />
<br />
I did have a bit of concern when I put the final bit of topping on. I thought to myself, "<i>How the heck is this going to work...the cake gets flipped, so this is really the bottom</i>", that's when I read 'square pan', which makes more sense based on the directions! <br />
<br />
There wasn't anything else to do, but put it in the oven and hope for the best. And..well, it worked out great! The blueberries and nuts sunk in to the batter a bit while cooking, so it didn't leave a weird sticky mess on the bottom when I flipped it over :) Yay! I won!<br />
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I let it cool for the 10 - 15 minutes they recommend and then flipped it out onto a plate.<br />
<br />
I wanted to pretty it up, so I lightly sprinkled it with icing sugar.<br />
<br />
I took some pictures, and then off to my mom's house, cake in hand :) Hahah, they didn't wait long to try it, since when I asked how she liked it later on that day, she said she liked it and that it was still warm when she tried it :) <br />
<br />
<br />
<u><b>Nut Coffee Cake with Blueberries</b></u><br />
<i><span style="font-size: x-small;">Five Roses Flour Cook Book - 1970? (pg 37)</span></i><br />
<br />
<a href="http://1.bp.blogspot.com/-HeRonAkdyJE/U9wc-nEV7dI/AAAAAAAAAXw/2Zp56ohBzvU/s1600/Nut+Coffee+Cake+with+Blueberries+cut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HeRonAkdyJE/U9wc-nEV7dI/AAAAAAAAAXw/2Zp56ohBzvU/s1600/Nut+Coffee+Cake+with+Blueberries+cut.jpg" height="239" width="320" /></a><u><b>Topping</b></u><br />
<br />
<u>INGREDIENTS<b> </b></u><br />
<ul>
<li>1/2 cup brown sugar</li>
<li>1/2 cup finely chopped nuts</li>
<li>1 tsp cinnamon</li>
<li>3 tbsp butter or margarine</li>
</ul>
<br />
<u>DIRECTIONS </u><br />
<br />
Combine brown sugar, nuts, and cinnamon. Cut in butter until mixture is the size of large peas.<br />
<br />
<u><b>Batter (Basic Recipe)</b></u><br />
<br />
<u>INGREDIENTS<b> </b></u><br />
<ul>
<li>1 1/4 cup Five Roses All Purpose Flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2/3 cup sugar</li>
<li>2 tbsp shortening</li>
<li>1 egg - beaten</li>
<li>1 tsp vanilla</li>
<li>2/3 cup milk</li>
</ul>
<br />
<u>DIRECTIONS</u><br />
<ol>
<li>Combine flour, baking powder, and salt.</li>
<li>In another bowl, cream together sugar and shortening until smooth.</li>
<li>Add egg and vanilla, and beat until mixture is light.</li>
<li>Gradually stir in dry ingredients alternatively with milk.</li>
<li>Spread half of the batter into greased pan. </li>
<li>Sprinkle half of topping on top.</li>
<li>Cover with remaining batter and sprinkle with remaining topping.</li>
<li>Bake in a moderate oven.</li>
<li>Allow cake to sit at room temperature in pan on rack 10 -15 minutes.</li>
<li>Cut pieces from pan and serve warm.</li>
</ol>
<br />
<span style="color: #351c75;"><b>Square Pan:</b> 20 cm (8")</span><br />
<span style="color: #351c75;"><b>Temperature:</b> 180 C (350 F)</span><br />
<span style="color: #351c75;"><b>Cooking Time:</b> 30 - 40 minutes</span><br />
<span style="color: #351c75;"><b>Yield:</b> 1 coffee cake </span><br />
<br />
<u><b>Variations: Blueberries</b></u><br />
<ul>
<li>1 1/2 cup fresh or frozen blueberries, not thawed</li>
</ul>
<br />
<u>DIRECTIONS</u><br />
<ol>
<li>Prepare only half of the topping.</li>
<li>Spread batter in greased mould.</li>
<li>Arrange blueberries on top and sprinkle with topping</li>
</ol>
Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0tag:blogger.com,1999:blog-6937380245914315734.post-30207895818037605422014-07-27T05:00:00.000-06:002014-07-27T05:00:02.367-06:00Birthday Dinner with the family: Potato TriumphCooking is like shopping. You get to a point where unless you LOVE (truly LOVE) something and there are no maybes or ifs (maybe it will look good with my green skirt or if I had red shoes to go with this.. hahah, or my <i>if</i> thought- if I lost 10 lbs!) then you buy it - or in the case of cooking - you'll make it again.<br />
<br />
But really, there is no point in wasting the time or money on something you don't unconditionally love. (which really is the same for cooking and shopping) I hate throwing out good food that went bad because of a recipe! This recipe didn't go bad, but I won't make it again.<br />
<br />
Potato Triumph - it sounded like a winner to me!<br />
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<br />
It's from the Culinary Arts Institute Cookbook under the Boiled Potatoes section, which is good to know, since they don't suggest anything in the recipe about which potatoes to use or how they are cooked... so, I had some leeway on the type of potato.<br />
<br />
To boil potatoes (as per the book): <br />
<blockquote class="tr_bq">
<span style="color: #0b5394;"><i>In order to retain the fullest food value, cook potatoes in rapidly boiling water, with skins on or scraped off. Use only enough water to cover. If skins are to be removed, pare very thin and drop at once into boiling salted water. Save the drained water in which pared potatoes have been cooked to make gravies, soups, or bread, as it is rich in minerals. </i></span></blockquote>
I chose about 25 baby potatoes and boiled them as directed in salted water. Then dumped all the wonderful Triumph ingredients in a pot and let it simmer until the butter had melted.<br />
<br />
I didn't have any fresh parsley, so I used dry and I didn't have chives, so I used some sauteed shallots, (which I stole from the <a href="http://aplatefullofpossibilities.blogspot.com/2014/07/birthday-dinner-rinktum-ditty.html" target="_blank">Rinktum Ditty</a>). I don't think it affected the flavour at all...maybe it matters, but I don't think I have a refined enough palate for it to make a difference.<br />
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<br />
The flavour was just ok to me, I found the potatoes too oily and overall a bit bland. Perhaps if I had made more potatoes since the sauce makes a lot then I could of tasted more flavour and less oil. It was definitely more than what I needed. I was feeding 4, not 14!<br />
<br />
The kids seemed to like it ok enough, but perhaps they were being nice. I just didn't like it enough to make it a Keeper.<br />
<br />
<br />
<u><b>Potato Triumph</b></u><br />
<span style="font-size: x-small;"><i>Culinary Arts Institute Cookbook - 1950 (pg 483)</i></span><br />
<br />
<span style="font-size: small;"><u>INGREDIENTS</u> </span><br />
<ul>
<li><span style="font-size: small;">1/4 cup melted butter</span></li>
<li><span style="font-size: small;">2 tbsp olive oil</span></li>
<li><span style="font-size: small;">1 1/2 tsp grated lemon rind</span></li>
<li><span style="font-size: small;">1 tbsp chopped parsley</span></li>
<li><span style="font-size: small;">1 tbsp chopped chives</span></li>
<li><span style="font-size: small;">1/8 tsp nutmeg</span></li>
<li><span style="font-size: small;">1/2 tsp salt</span></li>
<li><span style="font-size: small;">1/8 tsp pepper</span></li>
<li><span style="font-size: small;">3 tbsp lemon juice</span></li>
</ul>
<br />
<u><span style="font-size: small;">DIRECTIONS</span></u><span style="font-size: small;"> </span><br />
<ol>
<li><span style="font-size: small;">Combine all ingredients</span></li>
<li><span style="font-size: small;">Pour over potatoes and serve hot. </span></li>
</ol>
<br />
<br />Anonymoushttp://www.blogger.com/profile/08457526382346346039noreply@blogger.com0