tag:blogger.com,1999:blog-3939415020029337692024-03-21T19:02:05.311-05:00Anny's Red Plate...from the Little River bottom land!Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-393941502002933769.post-37355820259900253722022-06-15T15:48:00.002-05:002022-06-15T21:34:27.813-05:00Summer Blackberries<p><span style="color: #444444; font-family: georgia; font-size: medium;"></span></p><div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #444444; float: left; font-family: georgia; font-size: large;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN7MDFh7nIQPpC0MKw3aSvUGTJ1ODl2YxrjhVDN5UONbnSL0KIAI5EWCyoAF2k7M3pDOHZfxlJtBUQvBe1afMswRnP3q2epBcwFJoGgyBD7B8S2vWRD1JMv-drnKW2D98NK7NioOKG_VAeFXWmPCPPWffiRDBeEcqTsMtZ6NR8ublqX-dHqINJrfFMA/s3023/IMG-8049.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2171" data-original-width="3023" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN7MDFh7nIQPpC0MKw3aSvUGTJ1ODl2YxrjhVDN5UONbnSL0KIAI5EWCyoAF2k7M3pDOHZfxlJtBUQvBe1afMswRnP3q2epBcwFJoGgyBD7B8S2vWRD1JMv-drnKW2D98NK7NioOKG_VAeFXWmPCPPWffiRDBeEcqTsMtZ6NR8ublqX-dHqINJrfFMA/s320/IMG-8049.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: x-small;">CROSS CREEK BLACKBERRY FARM</span></td></tr></tbody></table><span style="color: #444444; font-family: georgia; font-size: medium;">If asked to choose my favorite food/recipe/dish from each of the three most important women in my family, I would likely begin with Mammy Lott's Blackberry Cobbler. Let me just say, it was heaven. I wish I had the old pan in which she baked this amazing summer pastry. It was a long rectangular pan that was blackened on the outside from years upon years of use. Mammy kept the interior pristine and shiny; she was a stickler for clean. But when she brought it out of the oven, piping hot and filled with the hands-down best cobbler I've ever had, it was a rich, dark-purple color from the blackberry juices bubbling through the golden, sugared, lattice crust. It was a culinary triumph. Mammy had serious pastry chops. And for those of us around the dining table, it was food magic. She served us luxuriant scoops from the old blackened pan, and adorned the piping hot cobbler with chilled fresh cream, not whipped, simply poured over in liberal dollops. Hot, cold, sweet, crispy, tart, creamy, all part of its deliciousness.</span></div><p></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">So when I heard recently of a blackberry farm a few miles from home, my mind began wandering back to Mammy and Pappy's dining room, and that blackberry cobbler. My friend Lisa and I drove up this morning bright and early to the Cross Creek Blackberry Farm (find them on Facebook). Oh my gracious, that place is a beautiful example on how to grow and sell blackberries. I'm sharing with you a few photos I snapped in between picking those black, delicious orbs. Such a treat, and definitely worthy of another trip! Y'all should check them out. You won't be disappointed. Lovely folks!</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">Now my plan for tomorrow is to make Mammy Lott's Blackberry Cobbler, and share the recipe and pics on this blog. So stay tuned! I know it could never be as delicious as my Mammy's, but I will surely think of her while I'm making it. Oh yum!</span></p><p style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-6C0QRvA_4w78didJ-INPSq1oTooryESllloRE1-r7WmRZeglmigMIrR31ffdsS0tCIZmH7APYn3hTx9h_WrgzsIa1oifqnVs9-BOEQfIARA-yFtwBYe3OSXBm9Yw5zyaYD5p-uaKH4Ro5tFdrz6VSXbpIsmckJdOXXochlvAtDavecDxEhygc8JJw/s2818/IMG-8039%20(1).jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="2611" data-original-width="2818" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-6C0QRvA_4w78didJ-INPSq1oTooryESllloRE1-r7WmRZeglmigMIrR31ffdsS0tCIZmH7APYn3hTx9h_WrgzsIa1oifqnVs9-BOEQfIARA-yFtwBYe3OSXBm9Yw5zyaYD5p-uaKH4Ro5tFdrz6VSXbpIsmckJdOXXochlvAtDavecDxEhygc8JJw/w400-h370/IMG-8039%20(1).jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Ouachita patch!</span></td></tr></tbody></table><p></p><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGvB4q1aIH5-1jKmfaGzyZrKiHvysBjNjcvevkMP3yTLMk7Ob1oxX7ikKi4a2GUrO-YhVKv3ztc7RjKxiSefEWcCGUfMlvPP6XDle-KrpybL5gpGedk5xnhXqIWd9TUMi45QiG401MyLMBinf_70RX7S7UDt7hf2EkyuOmoWpUSwhzGPiRUFXOdC5mg/s4032/IMG-8048.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGvB4q1aIH5-1jKmfaGzyZrKiHvysBjNjcvevkMP3yTLMk7Ob1oxX7ikKi4a2GUrO-YhVKv3ztc7RjKxiSefEWcCGUfMlvPP6XDle-KrpybL5gpGedk5xnhXqIWd9TUMi45QiG401MyLMBinf_70RX7S7UDt7hf2EkyuOmoWpUSwhzGPiRUFXOdC5mg/w300-h400/IMG-8048.jpg" width="300" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">The entrance and the pond beyond!</span></td></tr></tbody></table><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGB2VqP_LzkLLHNmQxeU2Fff2v1NsVFzyNKj3FAqlOcKu9srwTcpZkGgs2SyDbYATv_nvYLoX2ce1wwxLHizMkeZqrXMuVWa3PiXLirCkA40YEmE7w7FbL2vAGNupuKKGpvcARO094tpbuTuDxEuCSi04LYMiidhaNhr6eBQiE0gVpllhC8vaLfUKGKg/s3778/IMG-8045.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="3778" data-original-width="3006" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGB2VqP_LzkLLHNmQxeU2Fff2v1NsVFzyNKj3FAqlOcKu9srwTcpZkGgs2SyDbYATv_nvYLoX2ce1wwxLHizMkeZqrXMuVWa3PiXLirCkA40YEmE7w7FbL2vAGNupuKKGpvcARO094tpbuTuDxEuCSi04LYMiidhaNhr6eBQiE0gVpllhC8vaLfUKGKg/w319-h400/IMG-8045.jpg" width="319" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">These little critters are such charmers!</span></td></tr></tbody></table><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBriWj0XezvxKjjK3p103fgUHmQ6PU7m-rqfmd0NSJtU-Uj5NEpotnpWU6PW-pjzX43hVc4s9d5zcG_HERIDCymlVs_YpwHZ6FUnVHMtamteloGuH3uNnz_NtuIUfEgV9wGLxIhNJiF6VwE1_aPyzqqY0t8vV0iu5Y2-8P0M_FXcGsAxJzO84wZfGuIQ/s2908/IMG-8044%20(2).jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="2676" data-original-width="2908" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBriWj0XezvxKjjK3p103fgUHmQ6PU7m-rqfmd0NSJtU-Uj5NEpotnpWU6PW-pjzX43hVc4s9d5zcG_HERIDCymlVs_YpwHZ6FUnVHMtamteloGuH3uNnz_NtuIUfEgV9wGLxIhNJiF6VwE1_aPyzqqY0t8vV0iu5Y2-8P0M_FXcGsAxJzO84wZfGuIQ/w400-h368/IMG-8044%20(2).jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">This patch was shady, so we started here!</span></td></tr></tbody></table><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsUalI5_dPQ3MqY1TzyfrKT9UOfVv0iI3mhTnxerpzn8vzrHgeBgykV0Cl59IoQI7qz6KfGz-8daXjs6jWqEx0pW1uKhBSrYyZcTFAzc7QpmcmO5onDVcwT8Og6C-PY5DqtIkQa9Z9UL7A35glHdjUQBn0e4M-ufeT4qUg9ekl9J467LTtggzW-ubJA/s4032/IMG-8043.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsUalI5_dPQ3MqY1TzyfrKT9UOfVv0iI3mhTnxerpzn8vzrHgeBgykV0Cl59IoQI7qz6KfGz-8daXjs6jWqEx0pW1uKhBSrYyZcTFAzc7QpmcmO5onDVcwT8Og6C-PY5DqtIkQa9Z9UL7A35glHdjUQBn0e4M-ufeT4qUg9ekl9J467LTtggzW-ubJA/w480-h640/IMG-8043.jpg" width="480" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Up close and personal!</span></td></tr></tbody></table><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1sfDsGLPFEdHstN5hwR0-5II63uAiYI4ofOSBGoOC9uqhCu32ULFETrIDxdYbh3nTu1Vn8J3CDBwS_xf9gHDli5KJ5XcCD9TY-xVsn-PJ8IrhmFGqcqRG9rsJ5wFQBeo-5p6mWqIs0H5Mmhvzob5Rjmw2kzBRKkZe9mF3jXYvFPOEgk9CFESKK4hRA/s3693/IMG-8040.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="3693" data-original-width="2741" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1sfDsGLPFEdHstN5hwR0-5II63uAiYI4ofOSBGoOC9uqhCu32ULFETrIDxdYbh3nTu1Vn8J3CDBwS_xf9gHDli5KJ5XcCD9TY-xVsn-PJ8IrhmFGqcqRG9rsJ5wFQBeo-5p6mWqIs0H5Mmhvzob5Rjmw2kzBRKkZe9mF3jXYvFPOEgk9CFESKK4hRA/w477-h640/IMG-8040.jpg" width="477" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Delicious large berries in this patch!</span></td></tr></tbody></table><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_MaxtGsdxpA-XqeWbXdw6EF4IudwY9IliZO7ejOK_sQMWtRfX4446R0pfyinxw4VT4nQP90JzKr0KPMXhyA-AvtwOg_Le2pzoWy_voxvnM0_JtK1poDD9g9Ps4JBkQfsWOdzSrKb9_grpnivX3i2U7ZX2V8JQCB78BSDRbwG7mXWkpvesW_Rs7KuBA/s4030/IMG-8052.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: georgia; font-size: medium;"><img border="0" data-original-height="4030" data-original-width="2988" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_MaxtGsdxpA-XqeWbXdw6EF4IudwY9IliZO7ejOK_sQMWtRfX4446R0pfyinxw4VT4nQP90JzKr0KPMXhyA-AvtwOg_Le2pzoWy_voxvnM0_JtK1poDD9g9Ps4JBkQfsWOdzSrKb9_grpnivX3i2U7ZX2V8JQCB78BSDRbwG7mXWkpvesW_Rs7KuBA/w474-h640/IMG-8052.jpg" width="474" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Now to enjoy!</span></td></tr></tbody></table>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com2tag:blogger.com,1999:blog-393941502002933769.post-25167573747812250692022-03-12T14:54:00.003-06:002022-03-12T14:54:30.976-06:00Quinoa Salad (aka Tabouli reimagined)<div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">I love a good salad! And I don't really care what season; Summer or any other time, an excellent salad hits the spot. This is my reimagined Tabouli. I've had Tabouli made with Bulgar Wheat, the traditional way, and I must say I much prefer Quinoa. And Quinoa is gluten free if you need it to be. I prefer the flavor and texture, though GF is good for me, as well. So basically, the photos below are the whole shebang. The assemblage is straightforward, and after everything is combined, stick it in the chill chest for enough time to marry all the veg friends. This folks, is a hit salad for pot-luck, picnic, or any old Tuesday night you need a little pick-me-up and tasty fiber. Here you go...</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">Disclaimer: The mint in my herb patch was not quite ready for picking, but had it been, I would have added about half as much as the parsley. It brings a bright, fresh taste sensation.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKeRDQjFBM9mOSZOQYNpObN3pYefH1DEuZ63QqV_xp5YQglSuQVZ598wCxDpQbrrQQFVvWc6xvQrrA10tlV-EJM1rLdCdi3uY_CtETgqSvm3_CG7Hsz6VpnpkbtA58gKhD-xvQnSEFPHeW9kJAz5ShtkgmFP0pxViFD-e1iwI2XvrpBDoZqrw-645XzQ=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKeRDQjFBM9mOSZOQYNpObN3pYefH1DEuZ63QqV_xp5YQglSuQVZ598wCxDpQbrrQQFVvWc6xvQrrA10tlV-EJM1rLdCdi3uY_CtETgqSvm3_CG7Hsz6VpnpkbtA58gKhD-xvQnSEFPHeW9kJAz5ShtkgmFP0pxViFD-e1iwI2XvrpBDoZqrw-645XzQ=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Grape tomatoes halved or quartered, your preference.<br />One small container.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgm8W9nMGvEcgYKAwgydNd67NxJclYqXW0qeDNM3je2I8_2vIBjThnAlLvZba_HKf1qURhryiF1Kgz1EYumsK67bJ5EIH_S3wc2M2z7OwlY6rsyX0hLCUemqcptJsXxIGpzMFYzmGy7b2lNtwqbSM4VmVbVcsRTWm8jJssUafvOOPqsq1NsvoUKBMeQNQ=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgm8W9nMGvEcgYKAwgydNd67NxJclYqXW0qeDNM3je2I8_2vIBjThnAlLvZba_HKf1qURhryiF1Kgz1EYumsK67bJ5EIH_S3wc2M2z7OwlY6rsyX0hLCUemqcptJsXxIGpzMFYzmGy7b2lNtwqbSM4VmVbVcsRTWm8jJssUafvOOPqsq1NsvoUKBMeQNQ=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">One English cucumber parsed into bite-sized bits.</span></td></tr></tbody></table><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioAd8LedO0TOOzJm9KbawrYN8ZPKw03OTXQKHadRl66HEeXIKZjwmQ7SZmzqoB-WECcCaYouVtsOF_1ENo4BPLIXZxVpNDxroujn6DSP-0Wx4lvIAXi_h4hhDOiMRmbKopZ7I40GOch9iC4lD5uK9qCq8DJ3cArh2cqELds-oS6z8Z8VZULDE4W73QHA=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEioAd8LedO0TOOzJm9KbawrYN8ZPKw03OTXQKHadRl66HEeXIKZjwmQ7SZmzqoB-WECcCaYouVtsOF_1ENo4BPLIXZxVpNDxroujn6DSP-0Wx4lvIAXi_h4hhDOiMRmbKopZ7I40GOch9iC4lD5uK9qCq8DJ3cArh2cqELds-oS6z8Z8VZULDE4W73QHA=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Four green onions, both green and white.</span></td></tr></tbody></table><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi33tq4onwl3GySo4g-FzRnfWR2rfS6HPdcw2KyBKkpp8VZOoLVC9dNjsop3YaCo55oxYoT65cm6gNQ3dnFcvYMA-b8WyGytuRptoPsGv9asw1UnGzq9cGhW6We0AjFnCScjXbD31kusEYZOzDf1RPtkZ5wvZI691IfpEKl2DxSdLsU8o4t82FKrQNvOg=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi33tq4onwl3GySo4g-FzRnfWR2rfS6HPdcw2KyBKkpp8VZOoLVC9dNjsop3YaCo55oxYoT65cm6gNQ3dnFcvYMA-b8WyGytuRptoPsGv9asw1UnGzq9cGhW6We0AjFnCScjXbD31kusEYZOzDf1RPtkZ5wvZI691IfpEKl2DxSdLsU8o4t82FKrQNvOg=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Minced garlic, two cloves.</span></td></tr></tbody></table><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgath19YDNy0kbkj1wUjmizsbUSiIpvmZsLqHw0YGHKQdJtBz8LCEMFzumrAD31S5tvvoqXa4URbWHo9wh63nOfBCIuelQ67HdJhEse-BHsVY-Uhkx_A_vlVft-SmeFXKEVNzMy4Cvo0_o6ySFn65MauLq1G_iJWljgFj2J8D72AsSZugVGMwR5FSD3yQ=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgath19YDNy0kbkj1wUjmizsbUSiIpvmZsLqHw0YGHKQdJtBz8LCEMFzumrAD31S5tvvoqXa4URbWHo9wh63nOfBCIuelQ67HdJhEse-BHsVY-Uhkx_A_vlVft-SmeFXKEVNzMy4Cvo0_o6ySFn65MauLq1G_iJWljgFj2J8D72AsSZugVGMwR5FSD3yQ=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Fresh parsley, about a very loosely-packed one cup.</span></td></tr></tbody></table><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjH1Xcb7SGsF-CIMmB8mAZbn_uysE_qwNLx-JT7myTvuzWpxzv8IwTfRWIP-MVzR_S3NxyX4Wt5rQtOfhWCkFyfOIaWSNT-OqtPqPqAVWJGImd3FKQzQy90GwFr6LxED3HyyJ4Fwp2g3BlGTcrJBcQusm0tTgB78WDwaL2Jeb5YMW2gNqdGj14XBnunQ=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjH1Xcb7SGsF-CIMmB8mAZbn_uysE_qwNLx-JT7myTvuzWpxzv8IwTfRWIP-MVzR_S3NxyX4Wt5rQtOfhWCkFyfOIaWSNT-OqtPqPqAVWJGImd3FKQzQy90GwFr6LxED3HyyJ4Fwp2g3BlGTcrJBcQusm0tTgB78WDwaL2Jeb5YMW2gNqdGj14XBnunQ=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Mixy, mixy!</span></td></tr></tbody></table><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMlrBu8ZO1MZclCi3nZzryfVYyLvaqg-FCZd8wFMbza2kZfcXgpShrG5_qdNEtMXxsI0AnjrQzMpCp_nYo8DfbnGf5M_E7cBx5AlfG261Ti_4AZ2LYzgPTIdXYammepmmccGGOM_6puDFZEeMQm1Pvvob809B9LQgy5KIsnyhXNkKPvtzZ7j5aGvxeHg=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMlrBu8ZO1MZclCi3nZzryfVYyLvaqg-FCZd8wFMbza2kZfcXgpShrG5_qdNEtMXxsI0AnjrQzMpCp_nYo8DfbnGf5M_E7cBx5AlfG261Ti_4AZ2LYzgPTIdXYammepmmccGGOM_6puDFZEeMQm1Pvvob809B9LQgy5KIsnyhXNkKPvtzZ7j5aGvxeHg=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">Two lemons, freshly squeezed, and a bit of zest if you like.</span></td></tr></tbody></table><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKngnznWlRoXUmYPCHHW5ftkwDqByRVgPFQbbND3Kbgrj5nJqJOjwsS1Oj78CYhQKvribkE0wvMXbQSvgIlVKfrZ17Yk7MAoxjUSlXWvJ8vybb6F-3rcgjp1t8US2MxLhKimT9RE2iwJe2kLomEbQNpAzer1O0ZCHr4BDnqKmyltKBp_31u_LfClAI2g=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKngnznWlRoXUmYPCHHW5ftkwDqByRVgPFQbbND3Kbgrj5nJqJOjwsS1Oj78CYhQKvribkE0wvMXbQSvgIlVKfrZ17Yk7MAoxjUSlXWvJ8vybb6F-3rcgjp1t8US2MxLhKimT9RE2iwJe2kLomEbQNpAzer1O0ZCHr4BDnqKmyltKBp_31u_LfClAI2g=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">An excellent grassy green extra virgin olive oil. <br />One-fourth to one-third cup.<br /><br /></span><span style="color: #444444; font-family: georgia; font-size: medium;">Mix the lemon juice and EVOO together, and pour over the mixed veg. Gently toss to combine, and chill until service. </span></td></tr></tbody></table><div><br /></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">Using the directions on the Quinoa package, cook 1-cup Quinoa, and fluff it with a fork after it has completely retained all the liquid used to cook. Allow it to cool before adding to the veg. Again, gently combine the Quinoa with the veg mixture. Done!</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">I must confess I didn't snap a photo of the finished product. Just allow me this; it was so delicious. I took it to a dinner party that evening, and all that was left was a polite dab no one was willing to take. I had that for lunch the next day. Yum!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com1tag:blogger.com,1999:blog-393941502002933769.post-45982380433615886112020-12-18T10:27:00.001-06:002021-06-03T09:25:24.902-05:00Brownie Bites<p><span style="color: #444444; font-family: georgia; font-size: medium;"><span></span></span></p><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI13wf1dTjS6WjxJzl840UR1CTiuOBPhVLh85uAJhHEFPA6cb1AYZOV1QbFp-aiYXi_hgco8UEDpJwuqWAfTBU-0mXq4xZoTCKYg5HSQgoqNbv9IntqejiQs92zizMZaSwwl1jWL6w8nvQ/s2048/IMG_5220.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI13wf1dTjS6WjxJzl840UR1CTiuOBPhVLh85uAJhHEFPA6cb1AYZOV1QbFp-aiYXi_hgco8UEDpJwuqWAfTBU-0mXq4xZoTCKYg5HSQgoqNbv9IntqejiQs92zizMZaSwwl1jWL6w8nvQ/w150-h200/IMG_5220.JPG" width="150" /></a></div>There are recipes that last literally a lifetime and beyond. Way back in the day it was the custom to clip and save "proof of purchase" coupons from the packaging of products you liked and used often. The idea was to send </span><span style="color: #444444; font-family: georgia; font-size: large;">the coupons and typically a small amount of money</span><span style="color: #444444; font-family: georgia; font-size: large;"> to the product maker when they offered some sort of bonus for purchasing their wares. In return you received the item in 3-6 weeks. I kid you not, 3-6 weeks. This was also a time when sending cash in an envelope was a no-risk deal. Unheard of now. So I sent to Hershey's Cocoa, $.50 and a proof-of-purchase coupon from a box of Hershey's cocoa in order to receive the <i>Hershey's Cocoa </i></span><span style="color: #444444; font-family: georgia; font-size: large;"><i>Cookbook</i>. </span><span style="color: #444444; font-family: georgia; font-size: large;">All by snail mail, of course. No registering and/or paying online back in the 70's. Eventually I received a recipe b</span><span style="color: #444444; font-family: georgia; font-size: large;">ook of the best cocoa recipes they could compile. I still have it. I still use it. I still love it. </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><p><span style="color: #444444; font-family: georgia; font-size: large;">"The Best" Brownies</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1/2 cup vegetable oil (<i>Canola</i>) or melted butter</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1 cup sugar</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1 teaspoon vanilla extract</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;"><i>1/2 teaspoon almond extract</i></span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">2 eggs</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1/2 cup unsifted all-purpose flour</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1/3 cup Hershey's cocoa powder</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1/4 teaspoon baking powder</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1/4 teaspoon salt</span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;">1/2 cup chopped (<i>walnuts</i>) nuts </span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;"><i>1/2 white chocolate chips</i></span></p><p><span style="color: #444444; font-family: georgia; font-size: medium;"><i>1/2 cup milk chocolate chips</i></span></p><p style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><i>Note: The original recipe is perfect, I must say, but over the years I've tweaked it a bit. The explanation is as follows. I use oil not butter, specifically Canola oil. I added the almond extract because the combination of chocolate, vanilla and almond is delicious. I prefer walnuts to any other nut in brownies, so that's that. And lastly, adding an extra cup of chocolate chips is nothing short of reasonable. Triple chocolate heaven.</i></span></p><p style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">Into a mixing bowl add the oil, sugar, vanilla extract, almond extract, and whisk until blended. Add the eggs and mix completely. Using a sifter, add the all-purpose flour, cocoa powder, baking powder, salt and sift onto a sheet of wax paper or parchment for easy handling. Fold the wax paper in half and slide the dry ingredients into the bowl of wet ingredients. Stir carefully until all comes together in a thick batter, then mix briskly for a few seconds. Fold in the chopped walnuts, and both chocolate chips. Mix well. </span></p><p style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><i>Note: I don't bother with a mixer. It's fine and to me easier to use a good old sturdy wooden spoon for the mixing.</i></span></p><p style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">If making a pan of brownies, spread into a 9" square pan, greased or sprayed with a non-stick spray. Bake at 350° for 20-25 minutes, or until it pulls away from the sides of the pan. Remove and cool completely before slicing. Yields 16 brownies. </span></p><p style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">However, if you're making brownie bites, using two teaspoons, scoop the batter with one teaspoon, and scoot the batter off with the second spoon into cupcake liners fitted into a mini cupcake pan holding 24 tiny cupcakes. Bake for less time than the pan of brownies, about 15 minutes. Cool completely before frosting.</span></p><p style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: large;">Chocolate Cream Cheese Frosting</span></p><div><span style="color: #444444; font-family: georgia; font-size: medium;">1-8 ounce block of (softened room temp) cream cheese</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">1/2 cup </span><span style="color: #444444; font-family: georgia; font-size: large;">(softened room temp) butter</span></div><div><span style="color: #444444; font-family: georgia; font-size: large;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: large;">1 teaspoon vanilla extract</span></div><div><span style="color: #444444; font-family: georgia; font-size: large;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: large;">1/2 teaspoon almond extract</span></div><div><span style="color: #444444; font-family: georgia; font-size: large;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: large;">3-1/2 cups confectioner's sugar</span></div><div><span style="color: #444444; font-family: georgia; font-size: large;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: large;">1/2 cup Hershey's cocoa powder</span></div><div><span style="color: #444444; font-family: georgia; font-size: large;"><br /></span></div><div><span style="color: #444444; font-family: georgia; font-size: large;">Pinch of salt</span></div><div><span style="color: #444444; font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><i><span style="color: #444444; font-family: georgia; font-size: medium;">Note: The best way to achieve success with this recipe is to use a stand mixer if possible. The result is much more smooth and creamy. </span></i></div><div style="text-align: left;"><i><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></i></div><div style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">Begin with the cream cheese and butter by whipping them with a paddle attachment in the mixer. Add the flavorings and beat until incorporated. Sift the confectioner's sugar, cocoa powder and salt onto wax paper or parchment. With the mixer on low, fold the wax paper in half and carefully add the dry ingredients to the cream cheese/butter mixture a cup or so at the time mixing well after each addition. Stop to scrap down the sides of the bowl and whip until smooth and spreadable. </span></div><div style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><i>Note: If it's to dense, add a bit of milk or cream and mix; if it's too thin, add a bit more sifted confectioner's sugar until the desired consistency is reached.</i></span></div><div style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;">And lastly, spread the luscious frosting onto the cooled brownie bites and top with a Maraschino Cherry (preferably cherries with stems). I couldn't find any this time. Make sure you drain them and place them on a couple of paper towels to dry as much as possible. If you like, sprinkle with a bit of sugar for pretty's sake, and enjoy this recipe. It's a bit fiddly with all the steps, but worth it.</span></div><div style="text-align: left;"><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="color: #444444; font-family: georgia; font-size: medium;">The pictorial step-by-step process of Brownie Bites!</span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="color: #444444; font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="color: #444444; font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8s8Oxsn4Qlx78WBUeK3WlxUb38qCM9gMhuUBOfdNO-RFABEzp2MTR_5s4DYEQEzMod6RHTOy2lAobVok0_nHcW1P9ouiPqw0NXlF9oNzdWUZGkLsw1HkKSAbaUeVnqgBtEDf7z7LedalM/s2048/IMG_5204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8s8Oxsn4Qlx78WBUeK3WlxUb38qCM9gMhuUBOfdNO-RFABEzp2MTR_5s4DYEQEzMod6RHTOy2lAobVok0_nHcW1P9ouiPqw0NXlF9oNzdWUZGkLsw1HkKSAbaUeVnqgBtEDf7z7LedalM/w300-h400/IMG_5204.JPG" width="300" /></a></span></span></div><span style="font-size: medium;"><span style="color: #444444; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ydi_JVKX2md4QNTRy84vqIY8xdmM8EbOkg0y_TPKoEWcHxChpVut13FNEzknT0sh13KPugy0OMrUKgQ4zk1h3PFpT-Ux2eiugUxE6gcBde53jesDmh2LctPTMiLMyeuWnvpxFlJgS89N/s2048/IMG_5220.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ydi_JVKX2md4QNTRy84vqIY8xdmM8EbOkg0y_TPKoEWcHxChpVut13FNEzknT0sh13KPugy0OMrUKgQ4zk1h3PFpT-Ux2eiugUxE6gcBde53jesDmh2LctPTMiLMyeuWnvpxFlJgS89N/w300-h400/IMG_5220.JPG" width="300" /></a></div></span></span><p style="text-align: center;"><br /><br /></p>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-47792235418111465082020-05-23T14:02:00.000-05:002020-07-08T18:03:16.616-05:00Mabel's Jelly Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacAncNTGlYgq7nE6mFE_8m_ZpnMvcn0yV4O6veMfmyznuxpcCiLWDZBg9ycKjyJQAF6wAdQhqUvJhnkftiy3_z8PI_7SJZckbgD3UWaLvOFPyaOTVhzhBZ8nTMpyjbgqJxmPR-Pi-D6V4/s1600/Mayhaw+Jelly.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="274" data-original-width="206" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacAncNTGlYgq7nE6mFE_8m_ZpnMvcn0yV4O6veMfmyznuxpcCiLWDZBg9ycKjyJQAF6wAdQhqUvJhnkftiy3_z8PI_7SJZckbgD3UWaLvOFPyaOTVhzhBZ8nTMpyjbgqJxmPR-Pi-D6V4/s400/Mayhaw+Jelly.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Mayhaw Jelly</span></td></tr>
</tbody></table>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">When the <i>Great British Baking Show </i>began airing several years ago, I never missed an episode. The style and manner of that show was addicting. It flowed and caressed the viewer with dignified banter, humorous repartee, and crackerjack baking ideas, all amid pastoral scenes of frolicking lambs on emerald green pastures. I loved it. Indeed, virtually all British productions, I find superior. That show...delightful!</span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">During the course of the season I soaked up a great deal of tips and baking techniques used in some unknown bakes, as well as some familiar delights I've actually made myself. Happily I experienced an epiphany when I realized a cake I had enjoyed as a child baked by my Mammy Lott was not terribly unlike a <i>Victoria's Sponge </i>aka <i>Victoria's Sandwich.</i> </span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Mammy
loved baking and she was quite good at it. One of her favorite cakes
was a plainly stacked four to six layer beauty sans the frosting. The
filling for the cake was her homemade jelly which she also liberally spread over the top of the cake. </span></span></span>After watching a <i>Victoria's Sponge</i> made on one of the episodes of GBBS, I became much more curious about how it came to be, so I researched its history. I just have to make</span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"> this cake, but of course, my way. Mine will be a variation on the theme, but I'm still calling it <i>Mabel's Jelly Cake,</i> and following more closely her lead. My cake will not be a sponge, but rather a golden yellow cake in keeping with what my Mammy would have made. A </span></span></span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Victoria Sponge </i>uses raspberry jam and whipped cream as the filling, and only two cake layers.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Fortunately for me, I made a batch of jelly this week and I intend to use my tangy/sweet Mayhaw variety in between three layers of golden cake. Mammy usually had a bowl of freshly whipped cream sitting alongside her dessert du jour. She and my Pappy Lott had cows that made the most buttery yellow cream, and when Mammy whipped it to spread on her sweet creations they were so much more scrumptious. I digress but, I'm now thinking of her Blackberry Cobbler with said cream. Oh my!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I stated I would tweak my version keeping the two inspirations in mind; the main difference being the frosting. I am covering the whole cake with a stabilized whipped cream instead of plopping on plain whipped cream slice-by-slice. And it will deviate from the Victoria's Sponge since QE2's favorite afternoon tea delight isn't entirely covered, but rather generously spread between the layers. Let's do it!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">The cake: Nice and rich!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Dry ingredients: Set aside after sifting together.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3 cups all-purpose flour</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3 teaspoons baking powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3/4 teaspoon baking soda</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 teaspoon salt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIVc_4QN_BpchqB73TuyUAqatWCUt5vzHImqMTa82we1cY-4AHYAaPNRq89U6ibgNfa3NV8z0kbGmxWVRQHNU5j26E9QXdgbSXXW9FZxJXNdesXjxvTkLR2cCxFkDa_xTUswlTHmwUey8/s1600/IMG_4182+%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIVc_4QN_BpchqB73TuyUAqatWCUt5vzHImqMTa82we1cY-4AHYAaPNRq89U6ibgNfa3NV8z0kbGmxWVRQHNU5j26E9QXdgbSXXW9FZxJXNdesXjxvTkLR2cCxFkDa_xTUswlTHmwUey8/s400/IMG_4182+%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ready for sifting!</span></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDriDr5J2qOKNVzFdobuxlI7rCxLjzfHQ_Cy7Pc4ivbqNIblPBRuYg05YETzfvqVsZF1ZqE-uq-vUztpkHqH7dDoI_7pZHNepmJ5k_A29uGl1-dQIPhE_d7jB3i9zIfEWy_N_nM5hjwcBT/s1600/IMG_4184+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDriDr5J2qOKNVzFdobuxlI7rCxLjzfHQ_Cy7Pc4ivbqNIblPBRuYg05YETzfvqVsZF1ZqE-uq-vUztpkHqH7dDoI_7pZHNepmJ5k_A29uGl1-dQIPhE_d7jB3i9zIfEWy_N_nM5hjwcBT/s640/IMG_4184+%25282%2529.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">A soft rain of flour onto a pillowy (I know it's not a word) mound!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br />Into a stand mixer bowl: Cream butter and sugar completely. Add eggs one at a time, then add vanilla and almond extracts.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-1/2 sticks room temperature butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-3/4 cups sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3 eggs</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3 teaspoons vanilla extract</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon almond extract</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Wet ingredients: Add to the batter alternately with the dry ingredients, beginning and ending with the dry.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-1/2 cups buttermilk</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Baking instructions:</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">The very first thing I do is prepare the pans; I hate to get to the end of cake making and realize I haven't greased and floured my cake pans. I use shortening and flour, not that spray stuff. You can use butter and flour, of course. I never use shortening for anything but this step in cake making, and making pie crusts. Therefore, I keep it in the freezer. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzflOwefGIFoXcQLei5TAnD9raox4D5z21qAlvApfTXjXHgQ03xRIicgTrFgOFDSBvQP07BDM2LJQT77Ovuuh1S6mtDY-FRJr-hccX3etg9PcxHaqvEqAkGi1C6S2Uakx9a6_5mNijoE3/s1600/IMG_4180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzflOwefGIFoXcQLei5TAnD9raox4D5z21qAlvApfTXjXHgQ03xRIicgTrFgOFDSBvQP07BDM2LJQT77Ovuuh1S6mtDY-FRJr-hccX3etg9PcxHaqvEqAkGi1C6S2Uakx9a6_5mNijoE3/s640/IMG_4180.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Cake ready!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">When the cake has been mixed and now ready to bake, pour into the 3 well greased and floured cake pans. Bake at 350 for 30-35 minutes, or until the center springs back when touched. Cool for 5 minutes in the pans and turn out onto a cake rack to cool completely.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNSnYJeN1dPDmWaDojrBgezc5ARxIfkIc1SYKjpxAeKqpNWYmyMI1whOALqlE95rLuGkEaKL8tQ01fbdV-SCmQG07ieQ2mtX1OdqxYro9q3DB8yOOhWjyS0zVP3aDwdPesNSiMsBBUXK6/s1600/IMG_4188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNSnYJeN1dPDmWaDojrBgezc5ARxIfkIc1SYKjpxAeKqpNWYmyMI1whOALqlE95rLuGkEaKL8tQ01fbdV-SCmQG07ieQ2mtX1OdqxYro9q3DB8yOOhWjyS0zVP3aDwdPesNSiMsBBUXK6/s640/IMG_4188.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Oh y'all, this is gorgeous batter!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTNKs-vqoky9bisALtCr1200tGdwmSjrye79M6NC7ulW6r53iBk39etxZCgLE5gQZWYbawE1r1fEFMzg64LrQlGfqCCpdz5WNgg7TCrhK8cGlyzdvn2PLf-K1K0u7xtruYZOxy6v69yR2/s1600/IMG_4189.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTNKs-vqoky9bisALtCr1200tGdwmSjrye79M6NC7ulW6r53iBk39etxZCgLE5gQZWYbawE1r1fEFMzg64LrQlGfqCCpdz5WNgg7TCrhK8cGlyzdvn2PLf-K1K0u7xtruYZOxy6v69yR2/s400/IMG_4189.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Baking beauties!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Stabilized Whipped Cream</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-8 ounce block of soft cream cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 cup confectioners sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 cups cold heavy whipping cream</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">In a stand mixer whip the cream cheese until smooth and add the confectioners sugar and vanilla. Beat well together. Add the cold heavy whipping cream and begin slowly to incorporate. Gradually increase the speed and whip to stiff peaks. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Caution: To make sure you don't create sweetened butter, check often the consistency and all will be well.</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4PifcdEiYrfcoTLT_90EBqlQx3pxdKVQQwwlKSTg-lBOU5Ux-h4H76PZKLF74WiTtdYo-fce1ox4kMpyzXB7wDy9KGWuPe6WwT9cIZkYUyxPphxez0huvBXo_CVg-TAkD0G9NODYBHKZ/s1600/IMG_4191.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4PifcdEiYrfcoTLT_90EBqlQx3pxdKVQQwwlKSTg-lBOU5Ux-h4H76PZKLF74WiTtdYo-fce1ox4kMpyzXB7wDy9KGWuPe6WwT9cIZkYUyxPphxez0huvBXo_CVg-TAkD0G9NODYBHKZ/s640/IMG_4191.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Stabilized Whipped Cream Frosting coming right up!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">To assemble the cake:</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 pint Mayhaw jelly</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">After the cake layers have cooled completely, place the first layer on a cake plate and add the jelly or jam of your choice. As you can see I used Mayhaw jelly. By popular opinion it's one of the most delicious jellies bar none. Then plop on a generous drift of frosting, repeating this method until all 3 layers are stacked. Add the remaining frosting to the top and sides of the cake swirling decoratively, of course. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>I used my very old Tupperware cake-taker simply because it has a seal-able top.</i> </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Tuck away in the fridge until time to slice and serve. Prepare for rave reviews. I just know this is going to be a cake I'm asked to make again and again. Joy! </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8I6CcscfXBnusBSvydRSFVWdkcD4qZAwqcm2dU3b9dKDD-rNG81_5p6dYhhOoae-NBYgCA2EbzcJE0SNLO85fsaSSi-albOEtXGUzP-oA7fCxfpeosFsIpd75lEUybJSNjTN3B5dQoZq/s1600/IMG_4192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8I6CcscfXBnusBSvydRSFVWdkcD4qZAwqcm2dU3b9dKDD-rNG81_5p6dYhhOoae-NBYgCA2EbzcJE0SNLO85fsaSSi-albOEtXGUzP-oA7fCxfpeosFsIpd75lEUybJSNjTN3B5dQoZq/s640/IMG_4192.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Mayhaw jelly to begin!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb1XzlARqrVHICOIE13mXcS9yCFsLCZ7kdCmK90mVtpWMOPri35tyPciBNAehCUByNeFHLPWKKl2DN3YOKsUM3jnMPdUKlDDPVfVB5sPAlyi_npAh5NqrmEFQcjO8Ja1xvutD221bUAmW/s1600/IMG_4194.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb1XzlARqrVHICOIE13mXcS9yCFsLCZ7kdCmK90mVtpWMOPri35tyPciBNAehCUByNeFHLPWKKl2DN3YOKsUM3jnMPdUKlDDPVfVB5sPAlyi_npAh5NqrmEFQcjO8Ja1xvutD221bUAmW/s640/IMG_4194.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">This is gonna be so good!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakhkIgAVOor4tJwEmx3RBhfKGqyEgEPqcEgaNutEI18pACtK-x2BX3tyZd4MTkd8eZkUO5vdF_-Y_fjbUOCPpih6V0fNGUgimwfEdrflR4nymlZvOveD29jmhzpyPsGwpnt5g7TG1Oi85/s1600/IMG_4196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakhkIgAVOor4tJwEmx3RBhfKGqyEgEPqcEgaNutEI18pACtK-x2BX3tyZd4MTkd8eZkUO5vdF_-Y_fjbUOCPpih6V0fNGUgimwfEdrflR4nymlZvOveD29jmhzpyPsGwpnt5g7TG1Oi85/s640/IMG_4196.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Done!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihK8apW8GZxvg5lrM0W3qao5cpwsnkrqGe_AM7-lT81E0SUXtgXSpR4-GUy32HMLhwg2tcxFRsyAoxxqFurW8yZukP2BygtIV4cyC6mTrZvAvAUNt6UZ4pIiTaa9iUpHnKIW9hn_7aIOHp/s1600/IMG_4197.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihK8apW8GZxvg5lrM0W3qao5cpwsnkrqGe_AM7-lT81E0SUXtgXSpR4-GUy32HMLhwg2tcxFRsyAoxxqFurW8yZukP2BygtIV4cyC6mTrZvAvAUNt6UZ4pIiTaa9iUpHnKIW9hn_7aIOHp/s640/IMG_4197.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">I'm gonna love serving this tomorrow.</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">My crew will be with me tomorrow for Sunday dinner, but also in support of the second year anniversary of The Horn Player leaving us. </span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">They are my babies and they remember, too. </span><br />
<div style="text-align: center;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">May 24th, a most regrettable day. </span></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"> </span><br />
<br />Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com1tag:blogger.com,1999:blog-393941502002933769.post-60037604454997040942020-03-19T22:23:00.002-05:002020-03-19T22:24:29.600-05:00Pantry Cooking<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">So here we are, bound to our homes like a sentence by a cruel court. Well, I'm one of those glass half-full girls, so I made lemonade out of a lemon day. On the second day of confinement (due to the Chinese Virus that has invaded our shores) I was ready to shuck some of my woes and what better way for me than to cook. I love a well-stocked pantry which translates in my kitchen to multiple ways and places where I stash culinary goodies. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Let's cook something. Freezer first where I found Gulf Shrimp (always buy Louisiana). Next an unlikely pantry location, my herb garden, which now needs a bunch of attention, but the Flat Leaf Italian Parsley is gorgeous, as well as an abundant drift of Greek Oregano. That brought on a hankering for Chimichurri Sauce. I also employed a couple of small green tomatoes I'd bought a couple of days ago for an added gourmet delight. Oh boy! </span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">So to begin, I peeled, deveined and cleaned the shrimp. Then onto a paper towel to dry. Next I washed the tomatoes by scrubbing them with a bit of salt in my hand, and rinsing in cool water. Clean is best! </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Now the manner in which I prepare green tomatoes is already on this blog; here is the link with an extra recipe for those wonderful lime green orbs. <a href="https://anny-theredplate.blogspot.com/2011/06/grilled-fried.html" target="_blank">Fried Green Tomatoes</a> But today I changed it up a bit though the basic method for me stays primarily the same.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Sliced tomatoes (thickness is your choosing)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Light sprinkling of Kosher salt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">White corn meal (not self-rising)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Light sprinkling of cracked black pepper</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Extra virgin olive oil (about 1/4 cup)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Pat of unsalted butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">After the tomatoes have been sliced and placed on a rack, add the salt and allow to sit for a few minutes. The tomatoes will react to the salt by releasing the water that forms in droplets on each slice. That's a good thing. Add a couple handfuls of corn meal to a plate, and a big pinch of cracked black pepper. Heat the olive oil and butter in a saute pan until the butter is fully melted. Dredge the tomatoes in the meal and black pepper and add to the the pan. The water on the tomatoes will allow the meal to adhere and form a crispy crust. On a medium high heat brown on each side and remove to a paper towel to drain. Drain off most of the olive oil/butter but leave enough for the shrimp. There will be a bit of meal, but no problem with that. It's all good.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Next I sprinkle my "house" seasoning (sounds so chefy) over the shrimp and add to the pan. My seasoning is a mixture of spices I love that are harmonious. You could use your favorite. Saute the shrimp until they curl and turn that pinkish color. Don't overcook.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Now for the star of the show, which ideally should be made first then chilled until the shrimp and green tomatoes are cooked and still hot. </span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I love sauces! And this one is so piquant and perfect. It pairs well with so much. The amount I made is small for a lunch of just one. Moi! Recipes, if you research it, vary greatly. This is mine based on what I had on hand in this time of "social distancing". No running to the produce market for me.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Bunch of fresh flat leaf Italian parsley</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Small bunch of fresh Greek oregano (it is more pungent, so just a bit will do)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 small shallot</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 large garlic clove</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Pinch of dried red pepper flakes</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Pinch of Kosher salt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Pinch of cracked black pepper</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Small splash red wine vinegar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Small splash rice wine vinegar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Extra virgin olive oil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Add the ingredients to a food processor and blend until chopped but not to smitherines. You want a bit of rustic texture in the finished sauce. Taste and add whatever seasonings you desire to adjust to your particular taste. Drizzle this fresh and bright sauce over the shrimp and dig in. This is so good!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeC5o7iOLV3Rp3mSgBksPH-_X1IUAgvgP7FgLIcaWf_crgvD_zgttmLm9Nz5i2l-vXwUskCdnRRADW_3a2ZZyHK6yLYCO8Es3C-CggUjav8YXDDqwsdEjgAJ470ITdgXXmGZOAYd_WJ45/s1600/IMG_E3658+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeC5o7iOLV3Rp3mSgBksPH-_X1IUAgvgP7FgLIcaWf_crgvD_zgttmLm9Nz5i2l-vXwUskCdnRRADW_3a2ZZyHK6yLYCO8Es3C-CggUjav8YXDDqwsdEjgAJ470ITdgXXmGZOAYd_WJ45/s400/IMG_E3658+%25282%2529.JPG" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Gulf Shrimp with Chimichurri Sauce and Fried Green Tomatoes</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-49144535551681444592020-02-19T18:43:00.005-06:002020-02-19T18:49:10.429-06:00Nanny's Carrot Cake<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I love baking! Though I certainly have not practiced much in the last few years, still I'm elated when I get a request. And this time the request came from my child. It's birthday time for him, and of course I prepared the usual birthday dinner last Sunday. The cake I baked for that celebration is one of his very favorites. A plain cake which can be found on this blog from 2010. Here's the link: <a href="http://anny-theredplate.blogspot.com/2010/02/birthday-cake.html" target="_blank">Cane Syrup Cake</a>. </span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I know it sounds a bit ordinary, and so it is. But no matter how unadorned, it's a delicious cake. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Back to the cake he asked me to bake today. It's a carrot cake he will take to his office to share with all the guys and girls. It seems carrot cake is a favorite amongst that crowd. I'm happy to have them enjoy what is a delight for me to make. So here's another cake to honor his birthday...</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Nanny's Carrot Cake</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-1/2 cups canola oil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 cups sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">4 eggs</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 cups all-purpose flour</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 teaspoons cinnamon</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking soda</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 cup broken pecans</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3 cups grated carrots</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 cup plumped raisins</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Into a stand mixer bowl or a large mixing bowl beat together the canola oil and sugar. Add the eggs one at the time, and mix well after each addition. Into a separate bowl, sift together the flour, cinnamon, baking soda, and baking powder. Remove a half-cup or so of the flour mixture, and toss with the pecans to coat well.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Note: This keeps the pecans suspended throughout the cake.</i> </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Add the dry ingredients to the oil and sugar mixture and stir until blended; then add the pecans and extra flour. Add the carrots and raisins stirring to blend completely into the cake batter. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Note: I know this isn't a popular notion these days, but grate the carrots on a box grater and refrain from using pre-shredded, pre-packaged. The texture is not the same and it will make a difference. Also, to plump raisins, just soak in a bit of warm water for a few minutes.</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Pour into three greased and floured 8", or two 9" pans and bake at 350 degrees for about 30 - 35 minutes. Remove to a cake rack. Cool completely before frosting the layers.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 8-oz package creme cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 stick butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-1 lb. box powdered sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 teaspoons vanilla</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Add creme cheese and butter to a mixing bowl and blend well. Add the sugar and blend. Lastly, add the vanilla and whip until well blended. Frost the cooled cake.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Note: This cake should be kept in the refrigerator.</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnPRcSWlmtArGfcrtjeDw5yWikOIoYPkbFqH3yBl8tk7Egjil_3ZdSQtLLku3zOSSRE50MqefHFpoJ60TN9MSYvK5KNKhpGj0HuSobGRDGEn8Xczwp7lfdEljfo2-53aqTDgTsfJqZaFu/s1600/IMG_3449.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnPRcSWlmtArGfcrtjeDw5yWikOIoYPkbFqH3yBl8tk7Egjil_3ZdSQtLLku3zOSSRE50MqefHFpoJ60TN9MSYvK5KNKhpGj0HuSobGRDGEn8Xczwp7lfdEljfo2-53aqTDgTsfJqZaFu/s640/IMG_3449.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Basic cake batter to begin</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXAG0WYstooGNNZW5rwFcW2fe3a-PpoCi2qaDtAIVFZp1YuIGu9I4S3dwdR6eN4FF3Y_2n5CAEWTYYwdAl_vXzyepZk0WzZhuI8YSS8T6qmyIN4AdW8uVsH8HYftaZt_HFuvcvdZx_kme/s1600/IMG_3451.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXAG0WYstooGNNZW5rwFcW2fe3a-PpoCi2qaDtAIVFZp1YuIGu9I4S3dwdR6eN4FF3Y_2n5CAEWTYYwdAl_vXzyepZk0WzZhuI8YSS8T6qmyIN4AdW8uVsH8HYftaZt_HFuvcvdZx_kme/s640/IMG_3451.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Floured pecans</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t29Il38Vp9hAbKI_WFVsVuCw1BW_jpYWSlrFRXkeMzyzQQAs52M8fTDNLA026KN1jQoFs-HSxUd9hTqvqgPGF4qP5b7PXX8quDceEbqUaiJlWyCr-0cPcTwg1QuqPG9kPgclC3ASEIDP/s1600/IMG_3452.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t29Il38Vp9hAbKI_WFVsVuCw1BW_jpYWSlrFRXkeMzyzQQAs52M8fTDNLA026KN1jQoFs-HSxUd9hTqvqgPGF4qP5b7PXX8quDceEbqUaiJlWyCr-0cPcTwg1QuqPG9kPgclC3ASEIDP/s640/IMG_3452.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Looks like a mess, but this is all the flavor stuff</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mtq5wlPX-pdtFu-hI2NKrDUwvBtL9KQLMkWTB9VuILS5LoKZGm8IuFF5oeQnk-jOxGwwE0VMq5R1USkLe-d95mR2uwve-cC1lfSmQrlp1jD-xO07HZ-uLUTQZn9lpypZbGLt_uR_QYbU/s1600/IMG_3453.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mtq5wlPX-pdtFu-hI2NKrDUwvBtL9KQLMkWTB9VuILS5LoKZGm8IuFF5oeQnk-jOxGwwE0VMq5R1USkLe-d95mR2uwve-cC1lfSmQrlp1jD-xO07HZ-uLUTQZn9lpypZbGLt_uR_QYbU/s640/IMG_3453.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Stirring that flavor stuff</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nksCx4LxuwGZr4KD6E3XWMlowSwSxX-jvADLq-6fJxsKO9r4qP1YKrEYd3zILStGe0eJ2eZ4LT13K8u4mKa2gXjqR5z_ajUJjw7xdmPCoHqVSSfGkKma4pTphSv704aEms_gIXpivlwv/s1600/IMG_3454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nksCx4LxuwGZr4KD6E3XWMlowSwSxX-jvADLq-6fJxsKO9r4qP1YKrEYd3zILStGe0eJ2eZ4LT13K8u4mKa2gXjqR5z_ajUJjw7xdmPCoHqVSSfGkKma4pTphSv704aEms_gIXpivlwv/s640/IMG_3454.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">So perfect and hot, hot</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSsnPxROq9qRcssDmdU69p8IYePqctqz2EAO_WvVwd9Eb1QiuHNjyjQJNvomlFZ7Rl6EM5vl4w5EKm9go6q47v10jc8aQGxRMhh6L3wwweeP0VrRi7ALiJuxxfZCM8iptmJMHYjAQgZDK/s1600/IMG_3455.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSsnPxROq9qRcssDmdU69p8IYePqctqz2EAO_WvVwd9Eb1QiuHNjyjQJNvomlFZ7Rl6EM5vl4w5EKm9go6q47v10jc8aQGxRMhh6L3wwweeP0VrRi7ALiJuxxfZCM8iptmJMHYjAQgZDK/s640/IMG_3455.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Even sideways it's good lookin'</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgChj-laOV8U2g4MwDQE0t63Ub5uroY8a7SrAtmqX0Z2ra278sjYj9Wi9DtrQl3oxXHv2VWUih0TpjWkT02KbLZkzSjDSl7yz9LF2zoSL2KGw-VV8rQdXNXEhVOkh0xg4VO6yBlNit96PA/s1600/IMG_3456.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgChj-laOV8U2g4MwDQE0t63Ub5uroY8a7SrAtmqX0Z2ra278sjYj9Wi9DtrQl3oxXHv2VWUih0TpjWkT02KbLZkzSjDSl7yz9LF2zoSL2KGw-VV8rQdXNXEhVOkh0xg4VO6yBlNit96PA/s640/IMG_3456.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Coolin' on the rack</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-lLMSwJf9GO9wm9u04d6gTRWmeJLUhT0nkVVZ2hoTznQoS5ayqLMlZSlvUlyrqnXJuhb5jMcE6DZkMy0RUbn4OA5J6ABSxVRtkva0ki-Umm2x0w1dOqKbFkAvfMb86_-4XFSkWZPBV1r/s1600/IMG_3461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-lLMSwJf9GO9wm9u04d6gTRWmeJLUhT0nkVVZ2hoTznQoS5ayqLMlZSlvUlyrqnXJuhb5jMcE6DZkMy0RUbn4OA5J6ABSxVRtkva0ki-Umm2x0w1dOqKbFkAvfMb86_-4XFSkWZPBV1r/s640/IMG_3461.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Creme cheese frosting is so yum</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIPcmMTsuseBoYKf4Cm8opNluaNQ2N7ITlF71t5FQxqbmChY3QrCXCTjVNkSHtl2JaS5G4PpfjS_CLvMAMp6uh7ujFXcdPJmsY_NRG1B3zZ0cZXj91sjqGcy_0VHTCnS_uIuhZqNIcJay/s1600/IMG_3462.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIPcmMTsuseBoYKf4Cm8opNluaNQ2N7ITlF71t5FQxqbmChY3QrCXCTjVNkSHtl2JaS5G4PpfjS_CLvMAMp6uh7ujFXcdPJmsY_NRG1B3zZ0cZXj91sjqGcy_0VHTCnS_uIuhZqNIcJay/s640/IMG_3462.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Spreading it on</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sZaCxoDETgMxW2kKLFFTlEo_LIEIhrpQMh6OwNQpZJwWnpoeg_JAq7w16JeyCY2X06OodSp9eOvxp1j6_4WrJcnTvY2sUzdKMlbp8q7dYtyHvxOz52v-PHAoeVTNx7vXEyiHuJ-ZLj7E/s1600/IMG_3468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sZaCxoDETgMxW2kKLFFTlEo_LIEIhrpQMh6OwNQpZJwWnpoeg_JAq7w16JeyCY2X06OodSp9eOvxp1j6_4WrJcnTvY2sUzdKMlbp8q7dYtyHvxOz52v-PHAoeVTNx7vXEyiHuJ-ZLj7E/s640/IMG_3468.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">This is Nanny's Carrot Cake ~ Named "Nanny's" by my grandsons</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br />I cannot remember the last time I used this ancient cake taker. However, since Matthew is taking it to his office tomorrow, I thought it would be best to protect it this way. Hope they like my cake. It was so good to bake again. Enjoy, y'all!</span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-70605092586332173882019-06-07T20:04:00.000-05:002019-10-15T11:55:22.117-05:00Salad Dressing ~ DIY<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-QlhV_lcCKjuQ1zAQ0PTc7Xa1lZORS1982XWQxuBEHViVULjk2M-xYdnxk6cY75-Ol-oe2C0i43ofH0goOk4MQZsuCzg0QJxE7LEMQ69f5SRypxLbMdQFwNUBIjyrdpqtdpn-EaWBfmd/s1600/P1070672.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-QlhV_lcCKjuQ1zAQ0PTc7Xa1lZORS1982XWQxuBEHViVULjk2M-xYdnxk6cY75-Ol-oe2C0i43ofH0goOk4MQZsuCzg0QJxE7LEMQ69f5SRypxLbMdQFwNUBIjyrdpqtdpn-EaWBfmd/s640/P1070672.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Beautiful Basil</span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br />Spring has passed and all over the South gardens have been planted for early Summer harvest. There are so many fresh veggies to be enjoyed in so many ways. One of my greatest garden pleasures is to watch my herbs grow. My herb garden is planted in the small raised bed Allen built for me just before he died. It's just out my backdoor near the sunlit portion of the patio. Everything in it is growing like gangbusters. </span></span></span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">While I have the desirable fresh variety, I like to ramp up my recipes. The perfume is heady when picking each herb. Simply rinse them in cool water, chop and adorn the recipe of the moment with their lovely redolence. A happy for me. Making salad dressing is a great way to begin by inserting fresh herbs. The effort is minimal but the results are stellar. Here are a few of my recipes.</span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ranch Style Dressing</b></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup mayonnaise</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup sour cream or Mexican Crema</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon fresh chives</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon fresh flat leaf Italian parsley</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon dill weed</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon fresh minced garlic</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon minced onion</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Black pepper</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Splash of buttermilk (if needed)</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Mix the mayonnaise and sour cream together. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>You may choose to use the suggested Mexican crema. I love its tang. If you do add the crema, it's likely you will not need to add the buttermilk.</i></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Chop the herbs and finely mince the garlic and onion. Add to the mixture and stir. Sprinkle on cracked black pepper to your taste. If the mixture is too thick, add a bit of buttermilk. Refrigerate before serving.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
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<tr><td style="text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzohQ2rEUaaBi4kBHkmbH1M68X0-Sj0H9oun1uXppA5rgVycaFLRI8aT-VpRPlw5TZHfgL4QmKW6tPvExARhyphenhyphenRkqLnnMAoYrEQfxpkY4RI6Iua5AbFQ4xnnvzEYDYgks_8VFD5E4bQxFW/s400/P1070675.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Flat Leaf Italian Parsley</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzohQ2rEUaaBi4kBHkmbH1M68X0-Sj0H9oun1uXppA5rgVycaFLRI8aT-VpRPlw5TZHfgL4QmKW6tPvExARhyphenhyphenRkqLnnMAoYrEQfxpkY4RI6Iua5AbFQ4xnnvzEYDYgks_8VFD5E4bQxFW/s1600/P1070675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"></span></a></div>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Lemon Thyme Vinaigrette</b> </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Extra virgin olive oil</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Lemon juice</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Fresh thyme leaves</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Freshly ground black pepper</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">I use the 3 to 1 rule, oil to acid (lemon juice, lime juice, or vinegar). Depending on how much you are making this rule works every time. It can be for just one, or for a big old salad for a crowd. You may use any measuring device necessary to make an adequate amount. Simply measure 3 parts oil to 1 part whatever tasty acid you like. Chop the thyme leaves and drift in the black pepper. It's so easy.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tQKYJxTplSJlji8mtOubywUaNBg2y9vm8lq5HFisuNsPpiltGX4HhXfMJ0x0jsShOYkWHQrOCUWPzbAR4n0LB8ky34XsipTAfFVF_4ByvC2fxZgw92vDtv2kS78KTTt5GktvzWVlm3Qv/s1600/P1070682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tQKYJxTplSJlji8mtOubywUaNBg2y9vm8lq5HFisuNsPpiltGX4HhXfMJ0x0jsShOYkWHQrOCUWPzbAR4n0LB8ky34XsipTAfFVF_4ByvC2fxZgw92vDtv2kS78KTTt5GktvzWVlm3Qv/s400/P1070682.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Thyme</span></td></tr>
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<b style="color: #444444; font-family: georgia, "times new roman", serif;">My Favorite Vinaigrette</b><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Extra virgin olive oil</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">White wine vinegar with grape must (you can find it online if not locally available)</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Fresh parsley leaves</span></span></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Garlic</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Again the 3 to 1 rule applies for the oil and vinegar. Chop the parsley and very finely mince the garlic. The vinegar with grape must is the reason this is so delicious. I love the stuff.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOoHhNPr6FmyjpN_eIf1qcJQ45gWk2bJwZ3mbAZZFaTF7NtxEdOSDZV4w2qMGcRy1Yx5seXA-u8C13Nk2JSNWboaIXOGOHJKSnYY3lV4VXgjN3BPUufEb5McrnTeQR_yX2IieXYT_S1On/s1600/P1070683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOoHhNPr6FmyjpN_eIf1qcJQ45gWk2bJwZ3mbAZZFaTF7NtxEdOSDZV4w2qMGcRy1Yx5seXA-u8C13Nk2JSNWboaIXOGOHJKSnYY3lV4VXgjN3BPUufEb5McrnTeQR_yX2IieXYT_S1On/s400/P1070683.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Feathery Dill Weed</span></td></tr>
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<b style="color: #444444; font-family: georgia, "times new roman", serif;">Thousand Island Dressing</b><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Blue Plate mayonnaise</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Miracle Whip Salad Dressing</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Ketchup</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Prepared yellow mustard</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Sweet pickles with a splash of juice</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Onion</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Chili powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Paprika</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Black pepper</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Fresh dill weed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Disclaimer: I do not purchase or use Miracle Whip Salad Dressing as a rule. Indeed, this is the only thing I use it for due to its sweetness balancing with the tart flavor of the mayonnaise. It definitely works in this recipe. Just so you know.</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Mix equal parts of mayo and salad dressing; for example I typically use 1/2 cup each which is an adequate amount for a family's dinner salad. Add about 1/4 cup ketchup for taste and color, and a small dollop of mustard (not much mustard though). Chop your favorite sweet pickle, whether bought or homemade, to a fine dice, and add a bit of the juice when you toss in the mixture. My very favorite pickle to add is my homemade Icycle Pickles.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>This is an ingredient you may choose to add a lot or a little if you have a pickle hater in your crew.</i> </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Then finely dice about 1/4 small to medium sweet onion and add to the bowl. </span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Now the remaining ingredients are again, a matter of taste. I add just a small amount of each dry ingredient, but I taste and adjust as needed. The dill weed is the fresh herb component. You may be as liberal as you wish. A small sprig or two is just right for me.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>One more thing, this doesn't resemble in taste the bought variety of Thousand Island Dressing very much. It's my version and pretty good stuff. I'm always asked for the recipe when I make it. </i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjIslOyGg4lqWJLK2xF8HDZB2YdTGQJ4L2tS8Al9yo280SVEHeZZGWxshg6IGsVpFsZGzujEwB7r6kfscGrIAfBir9ZfFrgnNxUDFNKOjz907RdGfnMo8Bugx3ZYkxJp8LaEBsaUyfQXh/s1600/P1070680.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjIslOyGg4lqWJLK2xF8HDZB2YdTGQJ4L2tS8Al9yo280SVEHeZZGWxshg6IGsVpFsZGzujEwB7r6kfscGrIAfBir9ZfFrgnNxUDFNKOjz907RdGfnMo8Bugx3ZYkxJp8LaEBsaUyfQXh/s400/P1070680.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Greek Oregano</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>While the next recipe isn't considered a salad dressing, it is a condiment using fresh herbs. This is an excellent recipe you should try when you serve seafood or crunchy fried catfish. It's delicious.</i></span><br />
<b style="color: #444444; font-family: georgia, "times new roman", serif;"><br /></b>
<b style="color: #444444; font-family: georgia, "times new roman", serif;">Anny's Tartar Sauce</b><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 cup Blue Plate mayonnaise</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 small onion</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 tablespoons dill pickle</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 tablespoons capers</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 green onions</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 clove garlic</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 teaspoon powdered mustard</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Fresh parsley</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Fresh dill weed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Red pepper</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Black pepper</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Into a mixing bowl add the mayo. Dice very finely the onion, dill pickle, capers, green onions and garlic. Add to the mayo. Stir. Add the powdered mustard and mix. Chop the parsley and dill weed, and add to the mixture. Add the red and black pepper to your taste. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxO_FfxMC340qjpNKBVZ4e0bs1gs8hkogVzrS9ZLYwUMGhTfOHxiA0mg7sYJxZykEmebWfcuAkCg7JZb_mWUP7NEE4kyJzN3lJm_Fed1uY6PglbVX4hdkE4Jgi8Yr-1b9GRl5wiOHX9Ioi/s1600/P1070677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxO_FfxMC340qjpNKBVZ4e0bs1gs8hkogVzrS9ZLYwUMGhTfOHxiA0mg7sYJxZykEmebWfcuAkCg7JZb_mWUP7NEE4kyJzN3lJm_Fed1uY6PglbVX4hdkE4Jgi8Yr-1b9GRl5wiOHX9Ioi/s400/P1070677.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Sage! I 💚 Sage</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I've added random photos of herbs that are actually growing in my garden now. While I don't have a recipe that includes Sage, it's just so pretty, and I fondly refer to it as the Thanksgiving herb. It's also incredible with roasted chicken. Try growing fresh herbs, snip off lots of flavor and enjoy.</span>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-23288197665789063952019-06-01T10:59:00.003-05:002019-06-01T11:09:13.187-05:00Oh My Pie!<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I've run across this recipe several times on the Internet, in magazines, etc. It's a pie from the state of North Carolina, and no wonder they claim dibs on it, it's fantastic. It's sweet, salty, crunchy, luscious and unforgettable. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Truth is, I don't make desserts very often, and if I do it's usually to take along to a pot-luck at church, a gathering with friends, or Sunday dinner for my boys. Don't get me wrong, I love pie. Like the old saying goes, <i>I love only two kinds of pie, hot and cold.</i> And that's the primary reason I don't make them very often. They call to me from the kitchen in the middle of the night. And if I had this pie in the fridge, it would shout. I loved making it. The recipe is simple, simple, but the result is scrumptious!</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Atlantic Beach Pie</b></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 sleeve regular (salted) saltine crackers</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">3-4 tablespoons sugar</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 cup melted unsalted butter</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350 degrees. Crush the saltine crackers, but not to smitherines, you'll want a bit of texture in the mix. I used a plastic zipper bag and my trusty meat tenderizer dealie on the flat side to get the job done. Tip into a mixing bowl, add the sugar and stir. Add the butter and mix well. The desired result is a mixture that holds together. Pour the pie crust fixings into a pie plate and press into the bottom and along the sides using a measuring cup to firmly pack the crumbs. Chill for 15 minutes, then bake for about 15-20 minutes. Watch this step closely, you just want a toasty color on the crust. Remove from the oven and cool while the filling is prepared.</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 can sweetened condensed milk</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">4 large egg yolks</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 cup lemon juice</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Pour the condensed milk into a mixing bowl and set aside. Break the eggs separating the yolks and whites. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Reserve the whites for another recipe, such as Meringue Cookies or an Egg White Omelet. </i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Add the yolks to the condensed milk and beat well together. Add the freshly squeezed lemon juice and stir. Pour the mixture through a sieve and into the cooled pie crust. Bake for 18-20 minutes or until the pie is set in the center. After you remove the pie, place it on a wire rack to cool enough to put in the fridge. Chill for several hours or overnight. This pie must be cold to be sliced.</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1-1/2 cups of very cold heavy whipping cream</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Chill a mixing bowl and beaters to whip the cream. Add the cream to the chilled bowl and begin slowly mixing. Increase the speed as it starts to thicken. Whip to soft peaks. Serve the whipped cream in a separate bowl to dollop on the pie when sliced, or spread it over the top. It's best to whip the cream as close to service as possible.</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Sprinkling of flaky salt</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Just before serving a pie slice, sprinkle ever so lightly a bit of salt over the unadorned pie. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>I prefer Maldon flakes, or Fleur de Sel. You could use Kosher salt. </i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Then plop on a generous scoop of decadent whipped cream. If you top the whole pie with the fluffy whipped cream, add the salt to the top of the pie, then embellish this delicious creation with whipped cream. By all means, try it with the salt. </span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">~ * ~</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Note: I don't know what makes this pie so special. My best guess is the uncommon use of saltine crackers in the crust rather than the graham cracker/cookie type usually found in recipes such as this. Coupled with the unctuous, velvety, sweet filling and real cream whipped to soft peaks and gently plopped over a cool slice of this unique pie. You won't find a more delicious pie. Great for warm weather and for Sunday dinner. </i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmm-6XGUPdU-gS6lAyO4sg5AN_dQTk1_jkIs59d6H3YFKhyphenhyphenRTe740kUCaquNNhn2OXAGw1SJ_r08l3DjQT7JTD6z4HjUK7fRxTm-H5WDdRakwlA9LGW4Xlgpb_1FYvvrhAwpaO3_V4rMR/s1600/IMG_1963%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmm-6XGUPdU-gS6lAyO4sg5AN_dQTk1_jkIs59d6H3YFKhyphenhyphenRTe740kUCaquNNhn2OXAGw1SJ_r08l3DjQT7JTD6z4HjUK7fRxTm-H5WDdRakwlA9LGW4Xlgpb_1FYvvrhAwpaO3_V4rMR/s640/IMG_1963%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Smashing!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJaSANTqLI4GS_wa7IngQDc8-HXKguBNlWXwtY9HCathoe8d0fXq7KnWDuKOsL0UWfKOrRkhqJtRNI-8E1pWQwgdpsx2Vd2sEKToswlGp__FHrzL2LoIX37u-OKCTQ4qZY9w5t2PvZ0U-/s1600/IMG_E1966%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJaSANTqLI4GS_wa7IngQDc8-HXKguBNlWXwtY9HCathoe8d0fXq7KnWDuKOsL0UWfKOrRkhqJtRNI-8E1pWQwgdpsx2Vd2sEKToswlGp__FHrzL2LoIX37u-OKCTQ4qZY9w5t2PvZ0U-/s400/IMG_E1966%255B1%255D.JPG" width="366" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Smashed!</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; text-align: center;"> </span><i style="color: #444444; font-family: georgia, "times new roman", serif; text-align: center;"> </i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; text-align: center;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk40njuTYy2y0hP9Fr2FFIl_28IqFbLzpnr3ij1Fc62dy-qygn3zpM0oluFvVdUSY7cD-gGE0JCeK04OFqkS10rldjE-w6ugeRI_acM9SuvPnHA73gMR82ZKqa76kpgEKMOr6_TX5vQVfo/s1600/IMG_E1968%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk40njuTYy2y0hP9Fr2FFIl_28IqFbLzpnr3ij1Fc62dy-qygn3zpM0oluFvVdUSY7cD-gGE0JCeK04OFqkS10rldjE-w6ugeRI_acM9SuvPnHA73gMR82ZKqa76kpgEKMOr6_TX5vQVfo/s400/IMG_E1968%255B1%255D.JPG" width="383" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Sweeten the deal!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVp3h7qVRBE5MUm5FFDTsxB7KhXfnJhnxgT5vsEKy_0O57KBFp3DEnG179Z5mq3Rn5mKrWXRS8Zf8akcXq4qPXcmNcX_Wbf2-vi4ORmuWI8Tg0EAfAmMyTWM_veQuN54fEcom5W-VfXqK7/s1600/IMG_E1967%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1466" data-original-width="1600" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVp3h7qVRBE5MUm5FFDTsxB7KhXfnJhnxgT5vsEKy_0O57KBFp3DEnG179Z5mq3Rn5mKrWXRS8Zf8akcXq4qPXcmNcX_Wbf2-vi4ORmuWI8Tg0EAfAmMyTWM_veQuN54fEcom5W-VfXqK7/s400/IMG_E1967%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Melting butter!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlXBoFLH4beWx0NLs6E4X91BRzhShVvm32saKHEgWNdEFyvRVD0TsyNpxOfrStZz36gIEJ-saMEB5BuOi1XULxN5oCFBgajMcol4pL4ihfbditP4isUVBZklNRXZ4c6fEudMOrpqXF2GA/s1600/IMG_E1969%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1209" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlXBoFLH4beWx0NLs6E4X91BRzhShVvm32saKHEgWNdEFyvRVD0TsyNpxOfrStZz36gIEJ-saMEB5BuOi1XULxN5oCFBgajMcol4pL4ihfbditP4isUVBZklNRXZ4c6fEudMOrpqXF2GA/s640/IMG_E1969%255B1%255D.JPG" width="481" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Melted butter in my tiny Lodge pot! 💜</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Xf0rxEawmz6LihT7TFdtb5S4h3bmM_wP9ECibLtf95DW4N1TLmd9KPucasogRxk55dE731wU_bJr3H6uZyyKBMloD-E75nXVS3HIy2sL-nDHVbfJd20L1knS2nBZgYPihStc61zwEh0A/s1600/IMG_E1971%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1349" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Xf0rxEawmz6LihT7TFdtb5S4h3bmM_wP9ECibLtf95DW4N1TLmd9KPucasogRxk55dE731wU_bJr3H6uZyyKBMloD-E75nXVS3HIy2sL-nDHVbfJd20L1knS2nBZgYPihStc61zwEh0A/s640/IMG_E1971%255B1%255D.JPG" width="538" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ready for the pie pan! I use a measuring cup to press into the plate. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qt6D0nc3SM5HuhEgs0aK-9cSg4LzUlJc_s7-M-OTkQmfg9Q_9PfSP1EnIaJ-Bk2kGgSZJpABciZ1FPpGoriCPfViZkqpvpd9PYabj9jWk4-QyumeAPcHOYOI7sVbEIBXQzi_qFz9J863/s1600/Pie+Crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qt6D0nc3SM5HuhEgs0aK-9cSg4LzUlJc_s7-M-OTkQmfg9Q_9PfSP1EnIaJ-Bk2kGgSZJpABciZ1FPpGoriCPfViZkqpvpd9PYabj9jWk4-QyumeAPcHOYOI7sVbEIBXQzi_qFz9J863/s640/Pie+Crust.jpg" width="480" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">A perfect pie crust, if I do say so!</span></td></tr>
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<tr><td style="text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiORR00Og6_s68MFT4tpOP59qWQz8QvR8Au7G8AFgIYuXBzxZrdIaKUoazr0mEHxPPuE1vIhpu1s8rdaqXKBA6_0YJ3PbuzPGS5ZoLZe3gN2455isJwLwW0CtJthwLCLb1yWlDNDL-Eb3Z/s400/IMG_E1980%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Condensed milk and egg yolks to be mixed, next the lemon juice.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NujFj7RgVFVJNsJmFJ3310vO5g67NwhFaxEuq9q8vrgnkj1BSJF7mkpJi4TEDSNs-yBVLz6gDmjDh0ekgtRxFj-Sxyb1YDoKAKCIqWZClMkkUZgft-lSFx1AEbI6kAOau1FYJ7SysW85/s1600/IMG_E1983%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1473" data-original-width="1600" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NujFj7RgVFVJNsJmFJ3310vO5g67NwhFaxEuq9q8vrgnkj1BSJF7mkpJi4TEDSNs-yBVLz6gDmjDh0ekgtRxFj-Sxyb1YDoKAKCIqWZClMkkUZgft-lSFx1AEbI6kAOau1FYJ7SysW85/s400/IMG_E1983%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Be sure to strain the filling, here's the proof.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISrD2rzkieTHzF2fIYnMsf3GEfJ22x6f-QgVHxsTFULkLn0RvpY_Tf54xq7cX8MOh7rwaA6tLEj_vMEnkLPEOHjOjZz7JZryzflWeB5OC3WYeqRfVZMbDwonaq2htBlXKGhQbzoMymJCl/s1600/IMG_E1982%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1214" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISrD2rzkieTHzF2fIYnMsf3GEfJ22x6f-QgVHxsTFULkLn0RvpY_Tf54xq7cX8MOh7rwaA6tLEj_vMEnkLPEOHjOjZz7JZryzflWeB5OC3WYeqRfVZMbDwonaq2htBlXKGhQbzoMymJCl/s640/IMG_E1982%255B1%255D.JPG" width="483" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Poured into the crunchy, sweet/salty crust.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitey76mgi-7Rx3wYCvNKHmdpGEDlXxCBGdqswoA-fZ2ULgoTr8Y85tQfRUpym5pjDT0aLr9vXDa3RS1_JdI7FFqz7iRntRD8LHv9k1ivAaH-6rE8dik5IMR3p2JwrosjY4QeDqGmhUZ9sB/s1600/IMG_E1988%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1315" data-original-width="1600" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitey76mgi-7Rx3wYCvNKHmdpGEDlXxCBGdqswoA-fZ2ULgoTr8Y85tQfRUpym5pjDT0aLr9vXDa3RS1_JdI7FFqz7iRntRD8LHv9k1ivAaH-6rE8dik5IMR3p2JwrosjY4QeDqGmhUZ9sB/s400/IMG_E1988%255B1%255D.JPG" width="400" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Hot and out of the oven.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbPP5tLVBKe1vJnEYQuYXRB-dAzYPzazSnikM3_IY35U5az-5Bt4_f7T0RLNFNTdmijqWSwM1KZgvGn9QbYSCm0bh1y7bZcs82nsPizksObhX5m0ysBWhyZBxKb-KtHHkHELvXEbMs_sH/s1600/IMG_1988%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbPP5tLVBKe1vJnEYQuYXRB-dAzYPzazSnikM3_IY35U5az-5Bt4_f7T0RLNFNTdmijqWSwM1KZgvGn9QbYSCm0bh1y7bZcs82nsPizksObhX5m0ysBWhyZBxKb-KtHHkHELvXEbMs_sH/s640/IMG_1988%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Into the chill chest (with my cooking wine) for some coolin' off time.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUiyMMkQrFCx8pVpiOV34Dbq3cDeSTjrZQhdMa9Lb1uAbH1PuhUzyajm_3dLWTDxI3kqMLSGJ616xwb0Aovp8Dwek9eIrfsxEffPkYbPRjsXxJuHqe80fmjGlZrh9zp492DeXZdZXDfoA/s1600/IMG_1991%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUiyMMkQrFCx8pVpiOV34Dbq3cDeSTjrZQhdMa9Lb1uAbH1PuhUzyajm_3dLWTDxI3kqMLSGJ616xwb0Aovp8Dwek9eIrfsxEffPkYbPRjsXxJuHqe80fmjGlZrh9zp492DeXZdZXDfoA/s640/IMG_1991%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Piled high with REAL whipped cream.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MEUzgo81kjYUr52Cd0YCg0GvAhCM4mqt0BMfUqxOoe576b318gTedL9nTA7vuDCl7ZBaviZ2pA1C7RKqfnMXqBxEBLMDmRcWFdnwm9MQhErFE12Sr57uP8etDQCtnl2J-1vxIp1yhERz/s1600/IMG_1992%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MEUzgo81kjYUr52Cd0YCg0GvAhCM4mqt0BMfUqxOoe576b318gTedL9nTA7vuDCl7ZBaviZ2pA1C7RKqfnMXqBxEBLMDmRcWFdnwm9MQhErFE12Sr57uP8etDQCtnl2J-1vxIp1yhERz/s640/IMG_1992%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">As delicious as it looks!</span></td></tr>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-59433399341930653552017-12-20T21:42:00.001-06:002017-12-20T21:45:34.269-06:00Good Stuff!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG-FHUNvp8Xbk969QZFF7TeIDQhzlpZX_ltfoKvGtB7-gMuo_51R9_fu1QPK94Bk-k3bsLG9ImS7JF8RJJS8ZUcP9HBogcH0-sBskucrncEbHvJHqL3CeuDbaaaT3U7LbmW-SbJWQ9NGe/s1600/Chicken+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG-FHUNvp8Xbk969QZFF7TeIDQhzlpZX_ltfoKvGtB7-gMuo_51R9_fu1QPK94Bk-k3bsLG9ImS7JF8RJJS8ZUcP9HBogcH0-sBskucrncEbHvJHqL3CeuDbaaaT3U7LbmW-SbJWQ9NGe/s400/Chicken+Soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">...Chicken (Soup) Dinner</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">I posted this photo on my Facebook page and had some lady friends respond with, "recipe please". Well, truth be told I really didn't have one. That's me. I just have a general idea of what I want for dinner and go for it. However, this particular evening, The Horn Player really needed some comfort food since his harrowing morning left him hungry and in need of TLC. So what I always think of first is chicken something. This is what I decided would be a healthy and yummy evening dinner. And this is what I made...exactly.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Chicken Soup</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">4 bone-in chicken thighs (with skin - it adds flavor)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Chicken stock (boxed or homemade)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 medium sweet onion diced finely</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">2 stalks celery with leaves diced finely</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">4-5 carrots sliced very thinly</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 cup (or a bit more) of dry Mostaccioli pasta</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Fresh Parsley (about a tablespoon chopped finely)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 lemon</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Salt (to taste)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Black Pepper (to taste)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Parsley sprigs for garnish</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Poach the chicken in a stock pot with enough stock to cover the chicken. Add water if necessary. Cover and cook the chicken until well done. No need to cook it until it's off the bone, though; just cooked well. Remove the chicken to a plate to cool, and add the onion, celery and carrots to the stock. Cook until the carrots are tender and add the pasta. De-bone the chicken and add to the pot. At the last, when the pasta is cooked, add the fresh parsley (♥ mine came from my herb garden ♥) and the juice of the whole lemon. Taste the stock to adjust the salt and black pepper if needed. Stir well and allow it to cook for just a couple of minutes more. It's time to enjoy. Ladle into bowls and garnish with a sprig of parsley. Spritz on more lemon if you love citrus as much as I do, and sprinkle over a tiny bit of crunchy salt for flavor. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Note: I make this with a copious amount of broth. It's so delicious when it's homemade. So at the beginning of the cooking process, make sure you cover the chicken well to allow for a nice brothy bowl of chicken comfort. Enjoy this on one of those cold Winter evenings coming up in a week or so.</i></span><br />
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-7913771793698981422017-08-09T12:38:00.000-05:002017-08-09T12:38:55.883-05:00What Does A Southern Girl Do?<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">* With a bit of down time for the first time in a while, and before things get cranked up for the busy year end scramble, I thought I would see what is lurking in my "<b>Draft</b>" status. I have too many that have gone untouched for too long. This is one of my favorite summer recipes. V</span></span></span><span style="color: #444444; font-family: georgia, "times new roman", serif;">egetables straight from the garden, beg to be cooked right away. </span><span style="color: #444444; font-family: georgia, "times new roman", serif;">So fresh and delicious. *</span></i><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8QMp38BBb0QUm2GIc3Ay0LTCtfrqbopF5JM-m0fa4N1LH6OOy87_6sJLx86W662WfjUQM1rFKoVFo1UgZ8bgFZMLpbh17-xRx4ab3TNrlWCB69lmKfQc19lNI6ycF0b3LFs5AW4po1HA/s1600/IMG_20150705_112000586.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8QMp38BBb0QUm2GIc3Ay0LTCtfrqbopF5JM-m0fa4N1LH6OOy87_6sJLx86W662WfjUQM1rFKoVFo1UgZ8bgFZMLpbh17-xRx4ab3TNrlWCB69lmKfQc19lNI6ycF0b3LFs5AW4po1HA/s640/IMG_20150705_112000586.jpg" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">To begin... Okra & Tomatoes</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3qtfhSkoHVBi_rBs2K41vAmihSdgHEAKaI9U_5EMHzOeySQev7vHAU9JBSnXulOySBCmOWrR1m3kT7Pqrt96ZInf6hATLrVoNM7nC04sgkqvb7L3KfmbM_pbriACGi89SxwSaRcnB28D/s1600/IMG_20150705_112019782.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3qtfhSkoHVBi_rBs2K41vAmihSdgHEAKaI9U_5EMHzOeySQev7vHAU9JBSnXulOySBCmOWrR1m3kT7Pqrt96ZInf6hATLrVoNM7nC04sgkqvb7L3KfmbM_pbriACGi89SxwSaRcnB28D/s640/IMG_20150705_112019782.jpg" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Cookin' now, down low and scrumptious </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGUHkRbdhhLP2D-eACzg52qqPAvkoRL9hZy4_Xa3ElKnCo0xhJKotVEKVgOK2Tbatj5n_-N-f9q217gz6q9ybohFgYdPr5j9i4q0tLxufykdpc2nTjiIvqwxrlUPnB7HNyMBi8bCPyHRv/s1600/IMG_20150705_114543625.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGUHkRbdhhLP2D-eACzg52qqPAvkoRL9hZy4_Xa3ElKnCo0xhJKotVEKVgOK2Tbatj5n_-N-f9q217gz6q9ybohFgYdPr5j9i4q0tLxufykdpc2nTjiIvqwxrlUPnB7HNyMBi8bCPyHRv/s640/IMG_20150705_114543625.jpg" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">This makes a Southern summer garden worth it</span></span></span></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvl2pSenb3qMwGVeGRNNE62LTpSeElb_c08O0QBcn-l-_m_Hwm3WvKOYplqQCmo-bVfErf7gaiS0UlN_qJGBIvA2tm0dMVC21OVzpCqzw60qb1vIANSNZusnvVCfXla8voO4r6SVMgkS5/s1600/IMG_20150705_114551669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvl2pSenb3qMwGVeGRNNE62LTpSeElb_c08O0QBcn-l-_m_Hwm3WvKOYplqQCmo-bVfErf7gaiS0UlN_qJGBIvA2tm0dMVC21OVzpCqzw60qb1vIANSNZusnvVCfXla8voO4r6SVMgkS5/s640/IMG_20150705_114551669.jpg" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Peppery, tangy, perfect</span></span></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-NlRsHVgg-_vnNLAOfQmObkx5ZRNmLC1ezQtrM1iLX-ya01KhRhk-ty2zbA28cw0OETbs2f2wYHc4LxwDF1I_-b4Q9pJk8Rj3409QipRRExIHiyJhh0yzvJMkzHNT-2fRPig3GmNMXzw/s1600/IMG_20150705_114558896.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-NlRsHVgg-_vnNLAOfQmObkx5ZRNmLC1ezQtrM1iLX-ya01KhRhk-ty2zbA28cw0OETbs2f2wYHc4LxwDF1I_-b4Q9pJk8Rj3409QipRRExIHiyJhh0yzvJMkzHNT-2fRPig3GmNMXzw/s640/IMG_20150705_114558896.jpg" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Time to dig in</span></span></span></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiz7Ech3d1P6w_tVVe2QASTh_fdJlh6wE28CxMtwbCeGffnp_QpgDJu3k4YktDAJevH3iGxo1xAIXAB_SzYMDwekbX0TlG_PRoAal92Vun0lOqnGXDosY2aJyfpLvVnUWAaobjxAGsokO/s1600/IMG_20150705_115146772.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiz7Ech3d1P6w_tVVe2QASTh_fdJlh6wE28CxMtwbCeGffnp_QpgDJu3k4YktDAJevH3iGxo1xAIXAB_SzYMDwekbX0TlG_PRoAal92Vun0lOqnGXDosY2aJyfpLvVnUWAaobjxAGsokO/s640/IMG_20150705_115146772.jpg" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">May I have another?</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Okra & Tomatoes</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<div style="font-size: 12.8px;">
<span style="color: #444444; font-family: georgia, times new roman, serif; font-size: small;">1 thick slice of Hickory bacon (sliced into small lardon)</span></div>
<div style="font-size: 12.8px;">
<span style="color: #444444; font-family: georgia, "times new roman", serif; font-size: small;">1/4 cup water</span></div>
<span style="color: #444444; font-family: georgia, "times new roman", serif; font-size: small;">Fresh okra (about 3 cups cut into bite sized pieces)</span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">2 or 3 fresh tomatoes, depending on the size (chopped)</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Cayenne pepper, optional (chopped finely)</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 small onion (chopped finely)</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt & Black Pepper</span></span></span><br />
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<span style="color: #444444; font-family: georgia, times new roman, serif; font-size: small;"><br /></span>
<div style="text-align: left;">
<span style="color: #444444; font-family: georgia, times new roman, serif; font-size: small;">Add the bacon to a pot and cook until it begins to slightly brown. Add the water and cook just a bit longer to get the full essence of bacon flavor. Toss in the okra, tomatoes, cayenne and onion. Add a bit of salt (more if needed at the end), black pepper and a smidgen of water (as needed throughout) for the cooking process. Stir gently together and place a lid on the pot. Simmer on medium heat and stir a couple of times until the okra is tender. </span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #444444; font-family: georgia, times new roman, serif; font-size: small;">Serve hot and preferably as a side dish for a Sunday style Fried Chicken Dinner. So good!</span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span></div>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-57379388172290055322016-09-02T14:57:00.001-05:002016-09-03T21:41:11.913-05:00Pizza de Résistance *Dough*<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">So The Horn Player and I were crusin' the grocery store aisles discussing the possibilities for dinner the other afternoon. He thought pizza at home would be a great idea, so he suggested we get some of those crusts hanging in the tomato sauce section. Nah! I haven't kneaded dough lately and I've needed to knead. Got me? </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTJA3n83bCcAVjLqGA8lsjjhWPm2XkWmBJiEfFwz_7KCkLL0XAaHl_Ep2WGN4TP5xyiiv9y6gr4mavcCpb75F_6Rycz22l7huaThB8JRj_bTVh14N1FrtS28nruO6VZ5Upc9Ej1b22VVk/s1600/IMG_20160829_151716362%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTJA3n83bCcAVjLqGA8lsjjhWPm2XkWmBJiEfFwz_7KCkLL0XAaHl_Ep2WGN4TP5xyiiv9y6gr4mavcCpb75F_6Rycz22l7huaThB8JRj_bTVh14N1FrtS28nruO6VZ5Upc9Ej1b22VVk/s640/IMG_20160829_151716362%255B1%255D.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">To begin...sans, the all purpose flour</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbTlEmUdcC5EyfbWInfcCI9dRc-hsy0dbsCH4dqhXvPkGKhhXDMgEBhb06CT0fSFF3ZCiB5O4MkRyZ3HYDgG8OITBtes4HdiGjlfJbSYGY-O3JkwB9mxNy5F2kqLwgTD4NpCMbir3yiMD/s1600/IMG_20160829_152508396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbTlEmUdcC5EyfbWInfcCI9dRc-hsy0dbsCH4dqhXvPkGKhhXDMgEBhb06CT0fSFF3ZCiB5O4MkRyZ3HYDgG8OITBtes4HdiGjlfJbSYGY-O3JkwB9mxNy5F2kqLwgTD4NpCMbir3yiMD/s640/IMG_20160829_152508396.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">A proper slurry of yeast, honey, EVOO & warm water</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbPqVkHY2lqsc3NU6_rBEs5cz_ohGOOQW7dEIBV3pTmFlqu6KAh5MkCYsFFVQYBf-bZ7HIRSPjQr9S_12DmmPRcn7RNAgHdGsR1f5XeJCIKR7FP3iZpQbHdYkxmQEMch8NYnhxYmlelhz/s1600/IMG_20160829_152525153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbPqVkHY2lqsc3NU6_rBEs5cz_ohGOOQW7dEIBV3pTmFlqu6KAh5MkCYsFFVQYBf-bZ7HIRSPjQr9S_12DmmPRcn7RNAgHdGsR1f5XeJCIKR7FP3iZpQbHdYkxmQEMch8NYnhxYmlelhz/s640/IMG_20160829_152525153.jpg" width="360" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">The bubbles are little yeast critters blooming</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF5gpZ2V3ZHj5vIWpp2JYJEThyphenhyphenKsLPMBG_WevnpKZrw2SruVbDk7vfo36sHjhyphenhyphenpIGjexGNsNoR5zcIlHXZBXbUhCN243kDalMGBTCxK09IJimq_ddiMLFYXDluJuOMnLOm9i18NuuzOKH/s1600/IMG_20160829_152700844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF5gpZ2V3ZHj5vIWpp2JYJEThyphenhyphenKsLPMBG_WevnpKZrw2SruVbDk7vfo36sHjhyphenhyphenpIGjexGNsNoR5zcIlHXZBXbUhCN243kDalMGBTCxK09IJimq_ddiMLFYXDluJuOMnLOm9i18NuuzOKH/s640/IMG_20160829_152700844.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Mixin' in the all-purpose flour is a raggedy mess at first</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdp5l-Gof94jvucnKeJ9YCGxwR309ixILKEObLVU5MlnXRLacU-kI2aFH1rjJAivjjAwa6Uk2bT4fpVgW8z65Rln6JBBxhg0Su_3ZYtvWaCBB_3vPX79Dnl3TfpM5k4hF7nmP_XjNj95FD/s1600/IMG_20160829_153102692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdp5l-Gof94jvucnKeJ9YCGxwR309ixILKEObLVU5MlnXRLacU-kI2aFH1rjJAivjjAwa6Uk2bT4fpVgW8z65Rln6JBBxhg0Su_3ZYtvWaCBB_3vPX79Dnl3TfpM5k4hF7nmP_XjNj95FD/s640/IMG_20160829_153102692.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Not much of a picture, you say; this is my favorite 'forever old' pastry cloth and a sufficient amount of all-purpose flour for kneading</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UqcMZNIpg6FgQraq90BfwfOH-yi-mgZ9kejBEhWeZllzf4vTG5FMtTHTs2bT1r2PSxr9D0Lgc4ZppoLfwAd1HorrfmZSuluVz-yjW-7GF319oFQRCmsO3vy00v-mR8ZbrzmEbQch6XGv/s1600/IMG_20160829_153203270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UqcMZNIpg6FgQraq90BfwfOH-yi-mgZ9kejBEhWeZllzf4vTG5FMtTHTs2bT1r2PSxr9D0Lgc4ZppoLfwAd1HorrfmZSuluVz-yjW-7GF319oFQRCmsO3vy00v-mR8ZbrzmEbQch6XGv/s640/IMG_20160829_153203270.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ready for pulling together with the copious amount of flour and 10 minutes of kneading</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBVoq9z-HXs1xepnvWa8cVAjpB3hlsADBy26OnSFvcFz_RrVfTGjXiOMbPpImZUvImn9dOJJvsclNDRNT8Eg7Kj-_C9yMRQzRsxrMnopZwPOjmzAlvfyAfnAXtGhIlO_gC_VqUEP2RBpv/s1600/IMG_20160829_153538069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBVoq9z-HXs1xepnvWa8cVAjpB3hlsADBy26OnSFvcFz_RrVfTGjXiOMbPpImZUvImn9dOJJvsclNDRNT8Eg7Kj-_C9yMRQzRsxrMnopZwPOjmzAlvfyAfnAXtGhIlO_gC_VqUEP2RBpv/s640/IMG_20160829_153538069.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br />A most satisfying act of kneading</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTpnlm1T1WyE18EZum68QDa62SRwMUI1L80azAofD3DPIjRrHr2ycFL14z8cpHgpI3HfASkwyX_8pqxt4bk48h8aYEzMsEvAO-N9r2yOCtnmqpEEwkVNkILOROs3yWB37uIgG9cva17Bh/s1600/IMG_20160829_160743114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTpnlm1T1WyE18EZum68QDa62SRwMUI1L80azAofD3DPIjRrHr2ycFL14z8cpHgpI3HfASkwyX_8pqxt4bk48h8aYEzMsEvAO-N9r2yOCtnmqpEEwkVNkILOROs3yWB37uIgG9cva17Bh/s640/IMG_20160829_160743114.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Cozy and warm under a dampened linen towel</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzva0v9ONBwDN4-NJGZBIey2w1X4aAcd3Bbt0jv91T_eueHbllf-U5FGn7cSdHz4UFnU-Fu4l6TdckgUCFIqT-IS_lQUaIyZXcTpaCvslu2Vc0YX05jElrg3RQU6vPJHhQKbawkaQiygPl/s1600/IMG_20160829_164703100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzva0v9ONBwDN4-NJGZBIey2w1X4aAcd3Bbt0jv91T_eueHbllf-U5FGn7cSdHz4UFnU-Fu4l6TdckgUCFIqT-IS_lQUaIyZXcTpaCvslu2Vc0YX05jElrg3RQU6vPJHhQKbawkaQiygPl/s640/IMG_20160829_164703100.jpg" width="360" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Sneak peek at my dough, which is lookin' good in my old granite pan ♥</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Check it out! Gorgeous!</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Risen to perfection</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZDKILuskfwbM4Yga3xa0R0k7ZJwCdgm1Gxh8kzgo76zMKTfvLy77MWAXS5OHhMxja0oMmLRpQzpcv7225egg0oSBjXvey-6-yvuZggeQwiTMJd1WG8FS4aK8WMRh983pp-lg_CuuYzmH/s1600/IMG_20160829_172048210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZDKILuskfwbM4Yga3xa0R0k7ZJwCdgm1Gxh8kzgo76zMKTfvLy77MWAXS5OHhMxja0oMmLRpQzpcv7225egg0oSBjXvey-6-yvuZggeQwiTMJd1WG8FS4aK8WMRh983pp-lg_CuuYzmH/s640/IMG_20160829_172048210.jpg" width="360" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ready for another brief rise</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SshnIpV6K5F-KXDvInSTnwKfizD61UPyGjt3u_hb3vEXNSzsKnI2U6x3MMHzaR51Nti6AvoQPYpd7ytmzrVhadqXHJsC_fqgz7SUKbBkjXEYDK796GbALc0hr0OxdE74GXnfCJU1fFhi/s1600/IMG_20160829_172056644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SshnIpV6K5F-KXDvInSTnwKfizD61UPyGjt3u_hb3vEXNSzsKnI2U6x3MMHzaR51Nti6AvoQPYpd7ytmzrVhadqXHJsC_fqgz7SUKbBkjXEYDK796GbALc0hr0OxdE74GXnfCJU1fFhi/s640/IMG_20160829_172056644.jpg" width="360" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Ready to be shaped into crusts...so pretty</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_5nDNFf56MMC9jE5OLzf6KG50OhpTVX7FcAWnQQ5n1PX8BhFtenGVbLbmI8i-EE38gRgG76uWAFOhiVRL_u51atlLSy3gk8dwwb9zB4I-yRmvNB54OnxJWyoS98rQBQsDUJEVPiUEDqE/s1600/IMG_20160829_185508929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_5nDNFf56MMC9jE5OLzf6KG50OhpTVX7FcAWnQQ5n1PX8BhFtenGVbLbmI8i-EE38gRgG76uWAFOhiVRL_u51atlLSy3gk8dwwb9zB4I-yRmvNB54OnxJWyoS98rQBQsDUJEVPiUEDqE/s640/IMG_20160829_185508929.jpg" width="360" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Our beautiful pizza with sauce, generous slabs of Mozzarella, freshly picked Basil leaves from the herb garden and Asiago being generously grated on by The Horn Player </span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">What a sous chef he is ♥</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">The yummy landscape of my Pizza de Résistance</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">And now a word about the recipe. Many, many years ago I happily began making my own pizza dough. All recipes are fairly similar, this is the one that evolved from reading several recipes. </span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">It thrills me when I have time to play with soft dough. It's one of the tactile elements that makes cooking so incredible. You can, of course, use this dough for bread-sticks or Calzones or whatever your imagination can conjure. Just have fun!</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">1 package yeast</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">1-1/2 cups 110° water</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">1-1/2 heaping tablespoons raw local honey</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">2 tablespoons extra virgin olive oil</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">All-purpose flour</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teaspoon table salt</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teaspoon bruised fennel seeds *optional*</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Add the yeast, water, honey and oil to a mixing bowl and stir. Allow this mixture to bloom, about 10 minutes or so. Mix the salt into about 3 to 3/-1/2 cups of flour and add incrementally to the wet mixture, stirring after each addition. Add just enough flour to create a loose dough (this may vary) and turn out onto a pastry cloth that has at least a cup of flour sprinkled on. Bring the dough together with well-floured hands and knead for 8-10 minutes until the dough is elastic, smooth and no longer sticky. Plop into a well oiled bowl and turn to coat all sides. Cover with a dampened kitchen cloth and place in a warm spot to rise. This will take approximately an hour or so. Remove the risen dough to a clean surface, not a floured surface. I used a piece of parchment paper. There is sufficient oil remaining on the dough to handle with no difficulty. Pinch off 4 equal pieces of dough and shape them by turning the dough into itself until you have a smooth surface. Place the portions of dough in a warm place covered by a damp towel and allow about a 30-45 minute rise. </span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Next, the fun part...making the individual pieces of dough into a pizza crust. I flatten the dough with my fingers while pressing outward creating a circle. You may use a rolling pin but I prefer just shaping it with my hands. Adorn with whatever your heart desires, bake at 400° until its golden brown and delicious. </span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: small;">Note: Our pizza was simple as pizza pie can be. Sauce, mozzarella cheese, fresh basil leaves and Asiago. Very good!</span></div>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-8187631817359611952016-03-21T18:22:00.005-05:002016-03-21T18:22:52.472-05:00When I'm Sad...<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Our family suffered a loss that came so quickly and so deliberately, I'm still reeling from the shock. This area experienced an epic flood; one that can easily be termed a one-hundred year flood. The local weathermen compared it to the Great Flood of 1927. The upshot, my brother and I lost the home we were raised in...totally. It's hard to fight a flash flood while trying to save the contents of a home in its' wake; there's a 100% chance you will lose and that's not odds I'll take. So we go on with the memories, accept the loss and give thanks for those things we had already taken from the empty rooms after Mama passed away. We do have something, where some affected have nothing.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">This kind of thing makes me turn inward for a while, until I can process what's happened and </span><span style="color: #444444; font-family: georgia, 'times new roman', serif;">compartmentalize each fragmented thought into an acceptable plan. And</span><span style="color: #444444; font-family: georgia, times new roman, serif;"> my kitchen is a good place to go for meditating, while I search for bowls and spoons and pans that I've had for a long time. Mementos from Mama, Ma and Mammy. There is no price for a kitchen thingamajig I used in their kitchens as a child. So I made a cake using Ma's recipe, Mammy's old milk bowl and Mama's circa mid-60's Bundt pan. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Sock-it-to-Me Cake</span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 box butter cake mix</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 cup sugar</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">8 ounces sour creme</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">1/2 cup Canola oil</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">4 eggs</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">2 tablespoons brown sugar</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">2 teaspoons cinnamon</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">1 cup pecans</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">Mix the first 5 ingredients together to make a smooth batter. Set aside. Next, combine the brown sugar and cinnamon and chop the pecans.</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;">To assemble the cake for baking, pour half the batter into a well greased and floured (I used a baking spray) Bundt or tube pan and evenly sprinkle the brown sugar and cinnamon mixture over the top. Scatter the pecans over the sugar mixture and top with the remaining cake batter. Bake at 325 for 50 minutes or so. Check the progress at 40 minutes to be sure you're not over baking in your oven. When the cake pulls away from the sides of the pan you're good to go. Remove it and cool it slightly on a rack then turn out onto a cake plate. This cake doesn't need glaze, although you certainly could add a thin glaze if you like. It's an absolutely perfect coffee cake or one that travels well to a church pot-luck or picnic.</span></div>
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<span style="color: #444444; font-family: georgia, times new roman, serif;"><i>Note: This is a very simple and quite old recipe. One that my Ma loved so much. When she wanted a slice of cake to enjoy along side her coffee or tea, this is what she baked. I don't normally use cake mix (a quirk of mine) but today I caved on my quirkiness. And I used about half sour creme and half Greek yogurt. It worked great. One other thing...the addition of sugar in the recipe is there, I think, because it does this magic thing, a crunchy crust on the outside. Yum!</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Mama's old Bundt pan ~♥~<br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">The inside is well worn from hundreds of uses by my Mama<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJ94f1Up9DAP1S7x607aK9RQuXOQF56q1_A5tUxCj_YqnHFmyQYK9lRl0ZefYNhqVjDLO_Wk9HutMJpceGbAJrtsgJ6Cy-Hh4F6zpOZQC-0U7kEdJT9X7N6lbKW3KcU-6YV8g-aI3KV1Y/s1600/P1070377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJ94f1Up9DAP1S7x607aK9RQuXOQF56q1_A5tUxCj_YqnHFmyQYK9lRl0ZefYNhqVjDLO_Wk9HutMJpceGbAJrtsgJ6Cy-Hh4F6zpOZQC-0U7kEdJT9X7N6lbKW3KcU-6YV8g-aI3KV1Y/s640/P1070377.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">A frosty coating of baking spray<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rCg5vu34c_LphAKp_tCoXJ9ivj0zUNIgs-x8giCeGxX-O2MVTjVl2upLmRyksG0Jijqz-2DNZdKO-edaiWJutCjWjtHNnyeHUCoxEfEhZ5L6Ff78HgMOGewtmr7EGqMcjBnhVfb3WNqf/s1600/P1070375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rCg5vu34c_LphAKp_tCoXJ9ivj0zUNIgs-x8giCeGxX-O2MVTjVl2upLmRyksG0Jijqz-2DNZdKO-edaiWJutCjWjtHNnyeHUCoxEfEhZ5L6Ff78HgMOGewtmr7EGqMcjBnhVfb3WNqf/s640/P1070375.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Mammy's old 'milk' bowl<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipW7PJZJEAz9yR_6UnUk5rEUk4rJZuEeDxbWUoFm0fawkLYF_kbjb_qCknicAi5dFIW7GxnaIpU4GZlFln_SU8yQHh8v9ur3tbumfagvE3KBK2DM8al1xIU0_DyKwCgC4ocNHkO8IrzCJ/s1600/P1070381.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipW7PJZJEAz9yR_6UnUk5rEUk4rJZuEeDxbWUoFm0fawkLYF_kbjb_qCknicAi5dFIW7GxnaIpU4GZlFln_SU8yQHh8v9ur3tbumfagvE3KBK2DM8al1xIU0_DyKwCgC4ocNHkO8IrzCJ/s640/P1070381.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Mixy, mixy...<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmjahifpKijb_Tkk4ZGCaFcR85d4ZqYU4HSpEt6RE-0mr0VZsFO-acNdqsjKwLDNxtEytr2rC1IgLXcbL0eifuTWpUk6v-LyUktuMSqvINAcHoE7pLMyXgiBRs82vcCb5j2iLR71NR72I/s1600/P1070378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmjahifpKijb_Tkk4ZGCaFcR85d4ZqYU4HSpEt6RE-0mr0VZsFO-acNdqsjKwLDNxtEytr2rC1IgLXcbL0eifuTWpUk6v-LyUktuMSqvINAcHoE7pLMyXgiBRs82vcCb5j2iLR71NR72I/s400/P1070378.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Speckled brown egg shells ~ Compost ingredients<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYPW7P0NSyyg4BW3c8YT65WfgrTw0QWN6CIwHuVRu0YniDqYl7bdBbjrAZ7Zx1pFl4F2ES9wKIkbWGDBBsYNqm_7Vim9T8LO3pDWFmSRAjuPPQdYG3fr1eR1D9uTEI3aJF1BJHBUUxA9F/s1600/P1070383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYPW7P0NSyyg4BW3c8YT65WfgrTw0QWN6CIwHuVRu0YniDqYl7bdBbjrAZ7Zx1pFl4F2ES9wKIkbWGDBBsYNqm_7Vim9T8LO3pDWFmSRAjuPPQdYG3fr1eR1D9uTEI3aJF1BJHBUUxA9F/s400/P1070383.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Good organic eggs make a lovely yellow batter<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJEWoE-yPUjZMEeWOWic20bEuOp9pIYDRqMPPl1greUtTcfgiRoYCatTIK3Ug3KwqW8H03Ux_N5ssIhRGXSAXfXhpbUzDKPtlNmLUEIqglNGo6Uh6QTDjHaUjs9-cVS88XD_80DOuOxbA/s1600/P1070382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJEWoE-yPUjZMEeWOWic20bEuOp9pIYDRqMPPl1greUtTcfgiRoYCatTIK3Ug3KwqW8H03Ux_N5ssIhRGXSAXfXhpbUzDKPtlNmLUEIqglNGo6Uh6QTDjHaUjs9-cVS88XD_80DOuOxbA/s400/P1070382.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Brown Sugar & Pecans ready for the pan<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsE87lFU5rGX-GyUY08QcnV7MYCU_aSHJMpoUrRCbR8ApvHnNuFUdFaQLdfciUqJbmTDA2XEmc3JLKFJKlhgTGWNUQ4q9pb_xSauFDrE6GDcHJd8b0YtuHIYkeC8QP90w4aly9boGG9By/s1600/P1070391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsE87lFU5rGX-GyUY08QcnV7MYCU_aSHJMpoUrRCbR8ApvHnNuFUdFaQLdfciUqJbmTDA2XEmc3JLKFJKlhgTGWNUQ4q9pb_xSauFDrE6GDcHJd8b0YtuHIYkeC8QP90w4aly9boGG9By/s400/P1070391.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">SO pretty! Reminds me of Ma ~♥~<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlv2TiE9JxYtiDEkY-ltOyMhBkaFIMlidWqQEANZHuVsQQEJGqtvs7LFxOn43u-3Z0pDUoIlVXX3ST_-Cnr4sVGDLh0h_gDvlWKhNy_oqzhqQQ1oiQFLOPlbdMscSd6N20oepEa923zy_t/s1600/P1070386.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlv2TiE9JxYtiDEkY-ltOyMhBkaFIMlidWqQEANZHuVsQQEJGqtvs7LFxOn43u-3Z0pDUoIlVXX3ST_-Cnr4sVGDLh0h_gDvlWKhNy_oqzhqQQ1oiQFLOPlbdMscSd6N20oepEa923zy_t/s640/P1070386.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">An old cake plate of Mama's ~♥~<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkPQ-usoJBlHKn6J4LfwF0QLzNyw0uCC996Z34h1SEGK6-qH3plztrRnm8mvMvWAONhF-EeAYRwannmaxeByLKHBw86SACCp_XGpZNu8G3oNd7GuoGwp43klxXFNoGIP5K3gXj5vbOU1R/s1600/P1070397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkPQ-usoJBlHKn6J4LfwF0QLzNyw0uCC996Z34h1SEGK6-qH3plztrRnm8mvMvWAONhF-EeAYRwannmaxeByLKHBw86SACCp_XGpZNu8G3oNd7GuoGwp43klxXFNoGIP5K3gXj5vbOU1R/s640/P1070397.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Warm from the oven with an aroma of cinnamon, brown sugar, pecans. Win, win!<br /></span></td></tr>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-60083269092202183342016-01-01T19:10:00.001-06:002016-01-04T13:26:57.436-06:00Ma's Christmas Nut Roll<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">During Christmas, I took a little trip to the bottom-land where I was raised, figuratively speaking. Both Thanksgiving and Christmas bring strong memories of steamy kitchens with wonderful aromas and kinfolks busying about. Or this; my Ma Davidson sitting quietly, meticulously shelling pecans and walnuts for her famous Nut Roll. It's a vision as real as any in my life. She made this unique confection for the family, but also enough to give to friends as a gift. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">This is the best stuff, y'all. It's rich; full of walnuts, pecans, cookies, sweetened milk and studded with tiny marshmallows or candied cherries or whatever your imagination can conjure.</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KNRiFw8ZsLy6qI3LEPn0pQnhCfBDqQurkAP5-Dry7yd6BBrkTGJVn5dtRo_Y4RK6piqhACIpsaGpsMzep3CMNxaoJyzDhl5bydLvN9jgAHi-TyjNRKjkstGGgNiffShm-g2fkRiPG-ps/s1600/IMG_20151223_162032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KNRiFw8ZsLy6qI3LEPn0pQnhCfBDqQurkAP5-Dry7yd6BBrkTGJVn5dtRo_Y4RK6piqhACIpsaGpsMzep3CMNxaoJyzDhl5bydLvN9jgAHi-TyjNRKjkstGGgNiffShm-g2fkRiPG-ps/s640/IMG_20151223_162032.jpg" width="524" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">A page from <i><b>The Red Plate</b></i></span></td></tr>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Even though she passed away many years ago, she's still so real to me. I can feel her closeness this time of year. I've said a gillion times, when describing her to others, how she was my nurturing grandparent. And not just her children and grands, but anyone happening by her home at meal time or anytime. They were invited to sit and enjoy. She loved pleasing people and tending their needs. This recipe, Nut Roll, I love. It makes me smile while I recall being with her. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Nothing in the world reminds me more of that sweet soul than a slice of this Christmas treat. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a32q29lGsdAUvI_M49nWsbrz32vEj4-qfVNRyZxl3JzAHhJdrMfVBm_5-SK0lrMwpsPB7ZPkK21C_m9ycUo4y3dKKGUApKyryUnejj-ccYA0RhInUVMI3iyhgr3_xEL1Bm48diGaq2D_/s1600/IMG_20151223_161645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a32q29lGsdAUvI_M49nWsbrz32vEj4-qfVNRyZxl3JzAHhJdrMfVBm_5-SK0lrMwpsPB7ZPkK21C_m9ycUo4y3dKKGUApKyryUnejj-ccYA0RhInUVMI3iyhgr3_xEL1Bm48diGaq2D_/s640/IMG_20151223_161645.jpg" width="246" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">My new attachment for my KitchenAid and a quart of Walnuts.<br />Oh, I ♥ the grinder thingy.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_U-hGjY_Lb9kTx1ujYg-jA8fbo1phm_HTs3IkboAPD7Z3ta8w43iCsi2ELBLc9FpMmcyNQlO5fZjY-t-QSmov3tfYT4HwO2qdTgoR57SecO4YX4WoJHaJCFUu0EGODDHiWm9XVSYY0qz/s1600/IMG_20151223_161842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_U-hGjY_Lb9kTx1ujYg-jA8fbo1phm_HTs3IkboAPD7Z3ta8w43iCsi2ELBLc9FpMmcyNQlO5fZjY-t-QSmov3tfYT4HwO2qdTgoR57SecO4YX4WoJHaJCFUu0EGODDHiWm9XVSYY0qz/s640/IMG_20151223_161842.jpg" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">And now for a quart of Pecans.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-DYofu0l9fXd8f-Qn-Fn8j6Dqz8NgIBs3CWWYVdkFQCingfbkNJ6KCmrejWLGHeaJIdhC5nZPBDvInfBXEqTlh8RsdoRkBKlPPrchUhLehWast8pRIQkPC337zXKBmkkGD-IMC8C93QU/s1600/IMG_20151223_161758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-DYofu0l9fXd8f-Qn-Fn8j6Dqz8NgIBs3CWWYVdkFQCingfbkNJ6KCmrejWLGHeaJIdhC5nZPBDvInfBXEqTlh8RsdoRkBKlPPrchUhLehWast8pRIQkPC337zXKBmkkGD-IMC8C93QU/s640/IMG_20151223_161758.jpg" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Easy peasy.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS7s5Or-mp60phRS3JNeZr1UEh-5UcEUmDsfbgTUPeXJymFkJbzD9emfsRxT7bh3ZGyHnEE9uwM5udQKvDoQZVHtl11w8Ghe_VkbDYInFMmCn-EOspTFovOokH-pYdfTFIQKn3LA2fLYX/s1600/IMG_20151223_151405756.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS7s5Or-mp60phRS3JNeZr1UEh-5UcEUmDsfbgTUPeXJymFkJbzD9emfsRxT7bh3ZGyHnEE9uwM5udQKvDoQZVHtl11w8Ghe_VkbDYInFMmCn-EOspTFovOokH-pYdfTFIQKn3LA2fLYX/s640/IMG_20151223_151405756.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Vanilla Wafers</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMK3vu5JImswxQGkI3-OwVJeXBJJX1-vX2Q7LB4V_qN4S7Zx4xxmP6KWIJ1I4rIjbJakQxTzFVEc2afnktZpc2b2M2EAhDkZDHRd5n-ZmT-xwAj1tsKsn1W-a0qpQhIwurc5wSRFykm6w/s1600/IMG_20151223_161923.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMK3vu5JImswxQGkI3-OwVJeXBJJX1-vX2Q7LB4V_qN4S7Zx4xxmP6KWIJ1I4rIjbJakQxTzFVEc2afnktZpc2b2M2EAhDkZDHRd5n-ZmT-xwAj1tsKsn1W-a0qpQhIwurc5wSRFykm6w/s640/IMG_20151223_161923.jpg" width="376" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Mixing in the Marshmallows with the ground nuts.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck-ByEA2XJwkzlNZFmQ8BubRPcD10DjYki7FHj7U27tsc_xHwbdSwcF_K4cDyQX41YJtQQFiZz6DkGDFI8inMC3owJBu0evES_TzmP5O5C_2Hws9IB_QsipkLDn-Da-_vWKzQQ7QXwuiR/s1600/IMG_20151223_152112365.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck-ByEA2XJwkzlNZFmQ8BubRPcD10DjYki7FHj7U27tsc_xHwbdSwcF_K4cDyQX41YJtQQFiZz6DkGDFI8inMC3owJBu0evES_TzmP5O5C_2Hws9IB_QsipkLDn-Da-_vWKzQQ7QXwuiR/s640/IMG_20151223_152112365.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Ummm...</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWZn57bt8AmCEKbHiWbn0IDoRDYVXebDL96GFU3QLuk1wnthh_sQgsIOUIowDqtIhlD-L7YVlwCCBMu-0vkapy5Uk8PHOIpiy5GqqSiJ134h-JlXjn9cn7m7p1bjigf45BZTb6IlvH2Ov/s1600/IMG_20151223_161955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWZn57bt8AmCEKbHiWbn0IDoRDYVXebDL96GFU3QLuk1wnthh_sQgsIOUIowDqtIhlD-L7YVlwCCBMu-0vkapy5Uk8PHOIpiy5GqqSiJ134h-JlXjn9cn7m7p1bjigf45BZTb6IlvH2Ov/s640/IMG_20151223_161955.jpg" width="404" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">Sticky business...believe me.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5WDRF9AVlg43htjmbdZKRTiSqRe9OTkjJDDbpyGJfXITH8RO-Bqg92yftll9jZDM5UBGmr2pBiWbYiGTN44kStI9wXQ9nAI9QGZbVhm0o_2go82Y0ct7rKwp5Yx4OKcWpb4g1gDLeW2O/s1600/IMG_20151223_153252693.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5WDRF9AVlg43htjmbdZKRTiSqRe9OTkjJDDbpyGJfXITH8RO-Bqg92yftll9jZDM5UBGmr2pBiWbYiGTN44kStI9wXQ9nAI9QGZbVhm0o_2go82Y0ct7rKwp5Yx4OKcWpb4g1gDLeW2O/s640/IMG_20151223_153252693.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">On parchment paper and ready to roll.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq86N3njwfLB5p9esIn1BMNYUuMNGB-CHfdelpLr32nYWr77sBZQvB5XW1UvbKHig82jCnKfO47H5jJJ6sq9a8Q-T7gAQiVq2mU66ApHBbouLj1L9wnaMtvMuvh1hF4-6aBcw0KaAW7eMX/s1600/IMG_20151223_162119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq86N3njwfLB5p9esIn1BMNYUuMNGB-CHfdelpLr32nYWr77sBZQvB5XW1UvbKHig82jCnKfO47H5jJJ6sq9a8Q-T7gAQiVq2mU66ApHBbouLj1L9wnaMtvMuvh1hF4-6aBcw0KaAW7eMX/s640/IMG_20151223_162119.jpg" width="490" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: small;">There you have it; all bundled up and ready for the fridge.</span></td></tr>
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<div style="text-align: center;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Slice thinly and serve, but be prepared to be asked for the recipe. It's so simple, yet special.</span></div>
Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-64060071930002761122015-06-24T11:52:00.001-05:002015-06-24T15:43:20.658-05:00'Mater Sammich<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;">I posted on Facebook a few days ago about my chin-dripping, finger-licking "brekkie" and received a few likes and comments. One of the comments was from a friend telling me she had attempted to explain to her boss why I used the term "mater sammich" to describe my morning repast. </span></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;">Her comment stated, "a sammich is a really, really good sandwich".</span></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;">Well, there you have it; precisely! Tomato sandwiches are a staple for me in the summer when garden's are dotted with red globes of delight. I love tomatoes, period. Heirloom, Cherry, Creole, Big Boy, sliced, quartered, cold or room temp; I love tomatoes. But when sliced and stacked onto a toasted white bread slice (sorry, that's the Southern way) that has been generously slathered with a very good mayonnaise, sprinkled with lots of cracked black pepper, ever-so-lightly salted, then topped with the opposing slice of toasted white bread; that's heaven on a plate, folks. Or in a piece of foil for an on the go feast in my case. I'm hungry, is it lunch time yet? </span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIrSLXIJ0OK9TYJg3638X_H3RXN8INV7PpF2vaQaslB3otfUaGWGFpzh_WP0vG0kZyNreX1hrPAhyJcY0iBVPM2mxQkrU9QIdjyp-oQ4c4kE8r02PBx31RY-I75pWlzVDD3lZjGwfeWfQ/s1600/Tomato+Sandwich.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIrSLXIJ0OK9TYJg3638X_H3RXN8INV7PpF2vaQaslB3otfUaGWGFpzh_WP0vG0kZyNreX1hrPAhyJcY0iBVPM2mxQkrU9QIdjyp-oQ4c4kE8r02PBx31RY-I75pWlzVDD3lZjGwfeWfQ/s640/Tomato+Sandwich.JPG" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: large;">Tomato Sandwich to go</span></span></td><td class="tr-caption" style="text-align: center;"></td></tr>
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</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;"> </span><span style="font-size: small;">Confession: Most of the time I use 2 tomatoes for my "mater sammich". More is more when it comes to tomatoes. </span></span></span><br />
<br />Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-80351131422193948542015-04-20T10:13:00.003-05:002015-04-20T10:13:43.858-05:00Mama's Sunday Rice<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Every Easter Sunday our tradition is a family dinner after church. It's
celebratory yes, but more importantly, it reaffirms our relationship. To gather and visit before the meal, to say grace in an unbroken circle, to connect with conversation during dinner around the table, makes us rich. These moments remain with us forever. </span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">It's the way of the South and an inheritance for me. </span></span></span>Joining us this year was The Horn Player's mom, his sister and brother-in-law, as well and my son and the two grands. A wonderful day with the best people. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">This year Easter happened to fall on the 3rd anniversary of my mother's death. She
died on Holy Thursday in 2012, but this year, Easter Sunday fell on April 5th. I miss Mama most when I'm preparing for a family roundup. Mama loved hosting all her folks with special dinners. She had a list of requisite recipes that, in her opinion, were a must. So this year I made her Punch Bowl Cake and her Sweet Glazed Carrots and her Sunday
Rice because these three recipes were hers and always on her Easter table. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Mama's favorite rice dish was our favorite, as well. All of us (her family) named it Sunday Rice because that's when she most often served it. She claimed dibs on its creation and
truthfully, I've never seen a similar recipe. I changed it up a bit, not much though. I'll note my changes in the recipe. It's a perfect side dish for chicken or pork, even served as a main dish with a salad if you're in a vegetarian mood. I love it and you'll love it too, I bet.</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Mama's Sunday Rice</span></span></span><br />
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Note: Mama's recipe with <span style="color: blue;">my alterations in italics</span> </span></span></span></i><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 package Uncle Ben's Wild Rice<i> </i></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><i><span style="color: blue;"> (I used 1 heaping cup of a rice blend - wild rice, brown and red)</span></i></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">2-1/2 cups chicken stock </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup long grain white rice </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><i><span style="color: blue;"> (I used 2/3 cup)</span></i></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1-1/2 cups water</span></span></span><br />
<span style="color: blue;"><i><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Extra virgin olive oil</span></span></i></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><i>Butter </i></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup celery</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 small bell pepper</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 bunch green onions</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 small can of mushrooms <span style="color: blue;"><i> </i></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><i> (I used fresh mushrooms, preferably baby bellas)</i></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><i></i></span></span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 can cream of mushroom soup <span style="color: blue;"> </span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"> (I'm making homemade </span></span></span><span style="color: blue;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Béchamel the next time)</span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon poultry seasoning <span style="color: blue;"><i> </i></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><i> (I used dried rubbed sage)</i></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Salt</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;">Black pepper</span><i> </i></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Butter</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><i>Asiago cheese</i></span></span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;">In separate pots, heat the chicken stock and the water to a boil. Add the rice blend to the chicken stock and the rinsed white rice to the water. Stir both and cook the rice blend until tender, but cook the white rice to the al dente stage. Not quite all the way done. When both rices are just perfect, put them into a large mixing bowl and lightly mix.</span></span></span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;">Into a saute pan add a generous splash of extra virgin olive oil and a nub of butter. If using fresh mushrooms as I did, add those first to the sizzling oil and butter. Saute until the mushrooms begin to cook nicely, then add the diced celery and diced bell pepper. Cook until softened. Season with a bit of salt and black pepper, not much though, you can adjust before baking. Pour into the mixing bowl along with the rices. </span></span></span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;">Add the green onions </span></span></span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;">that have been sliced </span></span></span></span></span>(both green and white part) to the mixing bowl. Add the can of mushrooms if you're not using fresh, as well as the mushroom soup and the sage/poultry seasoning. Mix gently by tossing with two large spoons until well combined. Taste for seasoning and adjust accordingly...salt, pepper, sage etc. </span></span></span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;">Pour into a buttered casserole dish and bake at 325 degrees for about 30 to 40 minutes. Everything is cooked in advance, therefore you just want it golden brown. Drift over the top a finely grated veil of Asiago cheese or a similar type such as Parmesan or Romano. It's best to use a Microplane for the best results in grating. Serve immediately, piping hot and delicious. </span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: blue;"><span style="color: #444444;"> </span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkZk5ZMclrlLOD1GXKws5u69VxkzYVcPT3_JUStH4dSO7qXkw8jfbiWH0mGkysuuSFaFDtIFm4nHYMBBJkEt2FlzJV7cRN1ECIf_sxrJVssJ136aQ53H999Rhij1slz6iWHY2nxBXHxGr/s1600/P1070166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkZk5ZMclrlLOD1GXKws5u69VxkzYVcPT3_JUStH4dSO7qXkw8jfbiWH0mGkysuuSFaFDtIFm4nHYMBBJkEt2FlzJV7cRN1ECIf_sxrJVssJ136aQ53H999Rhij1slz6iWHY2nxBXHxGr/s1600/P1070166.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Rice Blend of Brown, Red and Wild Rice ~ Long Grain White Rice</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfkdNoaf4qCaNNpCO_hM5Clf9ypZ7Ycn_Xl8lefVaNhyLhU1jn-Kd9rCrw2LPfdCufAlBCcvFz18GfOkR5nAf993yyS7fNuWe9ATz7FmBRB28ibA5I60nbu65TLDit-PHZ7_9B9NT47RN/s1600/P1070169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfkdNoaf4qCaNNpCO_hM5Clf9ypZ7Ycn_Xl8lefVaNhyLhU1jn-Kd9rCrw2LPfdCufAlBCcvFz18GfOkR5nAf993yyS7fNuWe9ATz7FmBRB28ibA5I60nbu65TLDit-PHZ7_9B9NT47RN/s1600/P1070169.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">My mixing bowl ~ Mammy's old milk bowl</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ft6ZCd6EvDZrABGnVc8PmaCotGSJKU9ycFJ_kaVwr9YAdy3_KJhrx6oL93yE1AdJYQdhphdl4sKuiSSh0gAgnxMDAKr5WoapiQZliBWHOZ8T5lXPJUd8FWhbdHGjd_g47nhnwDuHCZIs/s1600/P1070172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ft6ZCd6EvDZrABGnVc8PmaCotGSJKU9ycFJ_kaVwr9YAdy3_KJhrx6oL93yE1AdJYQdhphdl4sKuiSSh0gAgnxMDAKr5WoapiQZliBWHOZ8T5lXPJUd8FWhbdHGjd_g47nhnwDuHCZIs/s1600/P1070172.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Par-cooked White Rice</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KlCJp0EnJTiyZeYv5-GGqsfmzaDVM4CEn5cmfwmGR4Iwl21-RLk7g0TtmREukMxC12OIODp2S3OJ3x8XJsTn7ntuLmvQAtdUfhYL-FE14-3gOVH3uJMwsjHxMpKigiocQBcghLlrVo0H/s1600/P1070173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KlCJp0EnJTiyZeYv5-GGqsfmzaDVM4CEn5cmfwmGR4Iwl21-RLk7g0TtmREukMxC12OIODp2S3OJ3x8XJsTn7ntuLmvQAtdUfhYL-FE14-3gOVH3uJMwsjHxMpKigiocQBcghLlrVo0H/s1600/P1070173.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Adding the Rice Blend</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Stir gently to combine rices</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Fresh mushrooms, celery and bell pepper bathing in extra virgin olive oil and butter</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">What a happy bowl!</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Adding the last ingredients before mixing together</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sprinkling on the finely grated Asiago</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHHSGqf1nVu7TniP-3vvN6QpolDTXrqMY_Xh8pv2K_ovQSOy8av_elCZv8sYnqoMxwwLrjhEll3Cr7_-MD7tVBFVoNQ6x3ii_AbPT2-covh2op3HWhOSTMoBD1NResSHRhillcw0EFKcs/s1600/P1070188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHHSGqf1nVu7TniP-3vvN6QpolDTXrqMY_Xh8pv2K_ovQSOy8av_elCZv8sYnqoMxwwLrjhEll3Cr7_-MD7tVBFVoNQ6x3ii_AbPT2-covh2op3HWhOSTMoBD1NResSHRhillcw0EFKcs/s1600/P1070188.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ready to serve ~ So good, y'all</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This was a big hit with our Easter dinner guests. The Horn Player and his family members had never had this before, some enjoyed seconds. And those of us who had Mama's version also went back for seconds. My son Matthew commented on how much he always loved it when his Nana made it. I'm so glad I chose some of Mama's best for our day. It was wonderful!</span></span></span><br />
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<br />Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-63078661173563348102015-02-28T18:39:00.001-06:002015-02-28T18:39:10.204-06:00Toasted!<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">For Christmas we were given, as a friendship gift, a huge bag of huge pecans. Louisiana grown, of course. Today, I decided to take the remaining 3 cups and make them a bit more special by roasting them. No one can deny this is a perfect appetizer for a round-up of friends or whatever occasion. So easy to do. Here's how.</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 325 degrees and scatter the pecans over a sheet pan. Roast for about 15 to 20 minutes OR until you smell heavenly pecan aroma wafting about. Remove them from the oven, pour over 3 tablespoons melted butter and stir to coat all the pecans with the butter. </span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span></span>
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Note: My rule is 1 tablespoon butter per 1 cup pecans. Easy peasy, no?</span></span></span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HG49N8nfawp5ZczcRP8kmtBI9uLbfQ4BhbjWa7ReLH1Iqz3im6NEnCGuS3SmYONl9P4XlgmHMzrFrusmDtMVjxZFCA9lbUzQjwqx8G8Z3UXaJcZ5FGn4CWeOe7nrWz6unPQHXvkKMgFR/s1600/P1070096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HG49N8nfawp5ZczcRP8kmtBI9uLbfQ4BhbjWa7ReLH1Iqz3im6NEnCGuS3SmYONl9P4XlgmHMzrFrusmDtMVjxZFCA9lbUzQjwqx8G8Z3UXaJcZ5FGn4CWeOe7nrWz6unPQHXvkKMgFR/s1600/P1070096.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></td></tr>
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></span></i><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">After well coated with butter, place back into the oven for another 5 to 10 minutes. Watch them closely because they will continue to cook from residual heat after they are removed from the oven. Once roasted to perfection, remove and sprinkle on a bit of flavor. Here's the flavor recipe I put together. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons Kosher salt</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon sugar</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon cayenne pepper</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon garlic powder</span></span></span></div>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Sugar and garlic you say? Trust me, it's okay. The small amount of sugar is there to balance the sharpness of the salt and is imperceptible in the end. Mix these 4 ingredients well and sprinkle a bit over the hot pecans to your taste. I used only about half or less of this mixture. However, I'll find another use for it, I'm sure. Hmmm, dry rub for roasted pork, perhaps. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"> <b> ~ * ~</b></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b> </b></span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In the oven to start</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Butter and flavor sprinkles ~ I love my little shell</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pecans ready to enjoy ~ Toasted, roasted and delish</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Using sea shells for salt and pepper cellars is up my alley</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">So pretty</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqFLtO4Mzx0mp2YuLPs3dfdcm0KfMkIjZjdL0AXVkT0pCfeqTH-S2BupIXFC_q2FxUHDWQ9XMiosAFhI1iERj2uKA0P_VSH_dYwlfZoqkrwu_KzLFShMJHeK9gX4_OfB2HADtbxFB67aN/s1600/P1070089.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqFLtO4Mzx0mp2YuLPs3dfdcm0KfMkIjZjdL0AXVkT0pCfeqTH-S2BupIXFC_q2FxUHDWQ9XMiosAFhI1iERj2uKA0P_VSH_dYwlfZoqkrwu_KzLFShMJHeK9gX4_OfB2HADtbxFB67aN/s1600/P1070089.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In a favorite wooden bowl ready for munching</span></span></span></td></tr>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-78100708071033837462015-01-11T18:16:00.001-06:002015-01-12T09:43:20.389-06:00Yogurt Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_fPriMiBTBfH3alOK7fzL5FNDYfxc5TueSO_-2ul14Ir6qSwvF1YdsLWeeNI5flpUUmuNTIgHn8ZomOUK6fXXY4olLEIJRl1SCJxuqt-o2lLLD1qf5_ewum8jLlLjAi5ZmXhIO3qpfA4/s1600/Crawfish+Etouffee+and+Yogurt+Cake+014.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_fPriMiBTBfH3alOK7fzL5FNDYfxc5TueSO_-2ul14Ir6qSwvF1YdsLWeeNI5flpUUmuNTIgHn8ZomOUK6fXXY4olLEIJRl1SCJxuqt-o2lLLD1qf5_ewum8jLlLjAi5ZmXhIO3qpfA4/s1600/Crawfish+Etouffee+and+Yogurt+Cake+014.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Yogurt Cake with Almond Glaze</span></span></span></td></tr>
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C<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">ake is great. Right? Whenever you bake and take one, it's usually a hit. The thing is, if I bake a cake at home, just because, it rarely gets touched after the initial offering. I have been known to freeze them, but frankly I don't care for the texture after they're thawed. Not good. Consequently, I hardly ever bake a cake. But I'm here to report, I have found an exception. It's not fancy, no fluffy piled-a-mile-high frosting, not much of a looker really, mainly due to its rather nude appearance. Just plain, that's it. </span></span></span><br />
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<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1-1/2 cups full-fat yogurt</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2/3 cup light olive oil</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1-1/2 cups sugar</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 eggs</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon vanilla extract</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon almond extract</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2-1/2 cups all-purpose flour</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2-1/2 teaspoons baking powder</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3/4 teaspoon baking soda</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon salt</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon freshly ground nutmeg</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ilt9Hm8SQlKgA_dM0eNyo0IcvCTf07eFZahVAGZqKhpSWsXSpM-0vqVKaMZIWpZJeUabTxwK7mZjqBwtzStsohqO0RBh_QzjQrPzIu3Td2H892E2RCH0QGCVdclrpKSzqyba0CxAWm_o/s1600/Crawfish+Etouffee+and+Yogurt+Cake+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ilt9Hm8SQlKgA_dM0eNyo0IcvCTf07eFZahVAGZqKhpSWsXSpM-0vqVKaMZIWpZJeUabTxwK7mZjqBwtzStsohqO0RBh_QzjQrPzIu3Td2H892E2RCH0QGCVdclrpKSzqyba0CxAWm_o/s1600/Crawfish+Etouffee+and+Yogurt+Cake+017.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This cake has a perfect crumb</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees and lightly spray a baking pan
with baking spray. I used a 9” high sided cake pan, but you could use a loaf
pan just as well. You may also use a spring-form pan.</span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mix the first 6 (wet) ingredients together until well blended. Sift the remaining (dry) ingredients together and add to the yogurt mixture. Using a wire whisk, stir until mixed well and no lumps remain.</span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour into a cake pan and bake for approximately 50-60 minutes. It will probably become necessary to gently lay a piece of aluminum foil over the cake about half way through the baking to prevent excessive browning on top. Test for doneness by inserting a toothpick into the center, then place on a rack to cool for 10 minutes. Turn out onto a cake plate and adorn with a light glaze. Serve with coffee or tea or icy milk. All three are perfect with this delightfully delicious cake. </span></span></span></div>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Glaze</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup confectioner's sugar</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Half & Half</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Almond liqueur (or almond extract)</span></span></span><br />
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</div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add Half & Half a bit at the time until the mixture is the consistency of almost pourable icing. Add enough almond liqueur to complete the texture. Stir until smooth and drizzle over the cake. </span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Note: This cake would be excellent for so many things. Strawberry Shortcake, English Trifle or just plain with whipped crème and fresh berries. You may also choose a citrus glaze, which I've tried and found equally delicious.</i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJSoLqnX8lFzsWHabH3ulOcCBzoz5kPc4MlnECtYjvjfRX-Ai75kXpTxmL4sN1j84O1HyAOG6pBs07EcdWi_Y-7wa914bDqN7PYhzdmuoXeJNSpc2CAsBkzIhZ6VYr9u18jX0Ed8_Heel/s1600/Crawfish+Etouffee+and+Yogurt+Cake+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJSoLqnX8lFzsWHabH3ulOcCBzoz5kPc4MlnECtYjvjfRX-Ai75kXpTxmL4sN1j84O1HyAOG6pBs07EcdWi_Y-7wa914bDqN7PYhzdmuoXeJNSpc2CAsBkzIhZ6VYr9u18jX0Ed8_Heel/s1600/Crawfish+Etouffee+and+Yogurt+Cake+018.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;"><span style="font-size: small;">With Community Dark Roast</span></span></span></td></tr>
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</div>
Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-19182024257491087972015-01-11T17:23:00.000-06:002015-01-16T18:13:02.660-06:00Crawfish Season & Sunday<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Well it's Winter here in CenLA and on this dreary Sunday, it's cold and rainy. Not a slamming rain, but one of those Winter rains that drips and falls slowly from the heavens and the Oak branches as if each droplet is in slow-mo. A good day for comfort, period. So after church it's time to begin a bit of pampering. First of all, Sunday dinner should always be special. Afterward add a soft pillow and a cozy blanket to a recliner for an afternoon of football playoffs. I'll take it. But first, let's cook.</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">How about some Crawfish Etouffee? How comforting is that? And maybe served over creamy grits. Grits?! Yes indeed! Shrimp and Grits is a favorite around here, why not go for a savory, saucy ladle of Crawfish Etouffee adorning a puddle of grits. Delicious, let me tell you.</span></span></span><br />
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<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Crawfish Etouffee</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons unsalted butter</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon extra virgin olive oil </span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 onion, chopped</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 stalks celery, diced</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 green bell pepper, diced</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 or 4 garlic cloves, minced </span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup all-purpose flour</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 pound Crawfish tails</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Chicken stock (amount varies)</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">2 - 3 tablespoons Worcestershire sauce</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 lemon, juiced</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Louisiana hot sauce (to taste)</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Parsley (dried or fresh, to taste)</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 or 4 green onions, chopped</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Salt</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Black pepper</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Prepared grits </span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Add butter and olive oil to a cast iron pot and when the butter is melted, add onion, celery and bell pepper. Cook on medium high heat until the veggies are softened. Add the garlic and stir into the the trinity; cook for a minute or so. Add the flour and mix to incorporate. Cook until the rawness of the flour is gone and the bottom of the pot begins to brown slightly. Add the crawfish and stir. Pour in about 1-1/2 cups chicken stock and stir well. Add more stock to make a rather thin sauce. Drizzle in Worcestershire, lemon juice, Louisiana hot sauce and stir to blend. Add parsley, green onions, and adjust seasoning with salt and black pepper. Stir well and simmer for about 15 to 20 minutes until the sauce thickens to desired consistency.</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Serve over grits. </span></span></span></div>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHTJ8Ibp8R4zb2RnXzxPNKkwCuMs9QrGn7wxtgvKs0J-fSr_slbCxL6hyphenhyphen6fyeXRcki7ZzoB4VRccQrGRh2i1Iv-i8aojAAUnpHdmQ36B6nFi8y2x8C18SpMG5svpet2E8cn_XTdv0oULe/s1600/Crawfish+Etouffee+and+Yogurt+Cake+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHTJ8Ibp8R4zb2RnXzxPNKkwCuMs9QrGn7wxtgvKs0J-fSr_slbCxL6hyphenhyphen6fyeXRcki7ZzoB4VRccQrGRh2i1Iv-i8aojAAUnpHdmQ36B6nFi8y2x8C18SpMG5svpet2E8cn_XTdv0oULe/s1600/Crawfish+Etouffee+and+Yogurt+Cake+001.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Butter and EVOO in my favorite Staub cast iron pot</span></span></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh936QQqycARH-pg2eeOudyy-FjO1CGgcIKj5mMOA8hk4zI57EqJoax6Oz7o7MBqhkVevsOw1HWkDdvETlllw1yJ-RNVmRLVgGgDswUt8CjNtdxJczLXvoJKlgRC6Figi2UFLplWEVSi8MO/s1600/Crawfish+Etouffee+and+Yogurt+Cake+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh936QQqycARH-pg2eeOudyy-FjO1CGgcIKj5mMOA8hk4zI57EqJoax6Oz7o7MBqhkVevsOw1HWkDdvETlllw1yJ-RNVmRLVgGgDswUt8CjNtdxJczLXvoJKlgRC6Figi2UFLplWEVSi8MO/s1600/Crawfish+Etouffee+and+Yogurt+Cake+002.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Steamy Louisiana trinity in the pot</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMi5KSgx_emZTDwaURSxZ6HgC35MIS09RQz0vJ780Ow489DD8cydyG7LRXXy9Ni1hYveuiEdve7xTHjuDbAS5R4X_6L__ksSLes2yHcZNg1b7nYqfBpTDeBbxW_RBpjJR8bz807BUjMnN/s1600/Crawfish+Etouffee+and+Yogurt+Cake+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMi5KSgx_emZTDwaURSxZ6HgC35MIS09RQz0vJ780Ow489DD8cydyG7LRXXy9Ni1hYveuiEdve7xTHjuDbAS5R4X_6L__ksSLes2yHcZNg1b7nYqfBpTDeBbxW_RBpjJR8bz807BUjMnN/s1600/Crawfish+Etouffee+and+Yogurt+Cake+003.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Trinity has softened ~ Adding flour</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCehxFYZqNP3cHaFzOO3sc5bAOBK6Oo6GcsFc7J7_d7k3-tLTMFJvn9p1fLtancexRqx98dHgKNuhcw1sBy_uUAm60hFyq0Vcetfnf_61Pl7gc85Alx_DGJGqoX-fYxk8HnxKovMoiRg07/s1600/Crawfish+Etouffee+and+Yogurt+Cake+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCehxFYZqNP3cHaFzOO3sc5bAOBK6Oo6GcsFc7J7_d7k3-tLTMFJvn9p1fLtancexRqx98dHgKNuhcw1sBy_uUAm60hFyq0Vcetfnf_61Pl7gc85Alx_DGJGqoX-fYxk8HnxKovMoiRg07/s1600/Crawfish+Etouffee+and+Yogurt+Cake+004.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Fond ready for de-glazing ~ I ♥ fond</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZyGuXUvCnUYcrioSUQEZVqdb-zfo-00MVmtc8-x_KKCK1g3u2PQMHONnE-pxu3dSUcAVx2NGlqSuWSTvuaOW6e3nraADrblSka95qG135jxbQjXLJlmS__BryZlARsEy9Nc3h9WFAD2l/s1600/Crawfish+Etouffee+and+Yogurt+Cake+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZyGuXUvCnUYcrioSUQEZVqdb-zfo-00MVmtc8-x_KKCK1g3u2PQMHONnE-pxu3dSUcAVx2NGlqSuWSTvuaOW6e3nraADrblSka95qG135jxbQjXLJlmS__BryZlARsEy9Nc3h9WFAD2l/s1600/Crawfish+Etouffee+and+Yogurt+Cake+006.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;"><span style="font-size: small;">Buy Louisiana when you buy seafood</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlLowSoZ9darrzdYj-51j1qQzGarWb8i9T44vJL5WglqM6uDhx6mKlV7xlui8scoAoETx3G3Jl_n_4a7icosg42PhQqQRo97p0_pEjw1dMUkxsKQKqk9Qg9hXDWJUvnW7ElxM-Vjb0efn/s1600/Crawfish+Etouffee+and+Yogurt+Cake+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlLowSoZ9darrzdYj-51j1qQzGarWb8i9T44vJL5WglqM6uDhx6mKlV7xlui8scoAoETx3G3Jl_n_4a7icosg42PhQqQRo97p0_pEjw1dMUkxsKQKqk9Qg9hXDWJUvnW7ElxM-Vjb0efn/s1600/Crawfish+Etouffee+and+Yogurt+Cake+008.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Crawdaddy's in the pot</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflZw5UAkDFIsLYYrKtTcydexKbwtfenHAk63GlU2PpPs7oAfiIfpNHOP2xrKRpnRSw2rrSDXCMDIURQ4DXcFiOhFD0Pgdzkq_WEjcJ2ZA5L2LGxfLUJj-pWZYDstXEly38LEE4DTfB9w2/s1600/Crawfish+Etouffee+and+Yogurt+Cake+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflZw5UAkDFIsLYYrKtTcydexKbwtfenHAk63GlU2PpPs7oAfiIfpNHOP2xrKRpnRSw2rrSDXCMDIURQ4DXcFiOhFD0Pgdzkq_WEjcJ2ZA5L2LGxfLUJj-pWZYDstXEly38LEE4DTfB9w2/s1600/Crawfish+Etouffee+and+Yogurt+Cake+010.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cooking low and slow</span></span></span></td></tr>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-59620215241978419112014-12-06T21:23:00.000-06:002014-12-07T09:25:03.943-06:00Crème Brûlée, FTW<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I'm going to apologize to anyone who checks out this blog on a regular basis (Donna, for example) and quite honestly, to myself for not attending it as I should. I have reasons though, not excuses. Lots of things going on in my world with no sign of slowing in the near future. The Horn Player and I love to be busy. But today I found a smidgen of time and that's reason enough to play in the kitchen.</span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I recently purchased one of those adorable little kitchen torches, however, it's still in the upper appliance cabinet. Today, I must test drive it on </span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Crème Brûlée.</span></span></span> What's not to like about a luxurious, creamy, decadent dessert using egg yolks, cream and sugar to their best advantage. </span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Oh my goodness! What a happy dessert day. Besides, it's </span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">holiday time and my guys will love this fanciful dessert. Now where are my eggs...</span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Crème Brûlée</span></span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 cup whole milk</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1-1/2 cups heavy cream</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Vanilla bean </span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pinch of salt</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 cup sugar</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 large whole eggs</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 large egg yolks</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Hot water for bain-marie</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Sugar for garnish</span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Kitchen torch (oh boy) </span></span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the milk and cream to a pot, split the vanilla bean, scrape out the inside with the back of a knife and add it in. Drop in the pod to steep in the liquid for extra flavor. Add the salt and sugar and mix well. Bring to a simmer, dissolving the sugar. Beat the eggs and egg yolks well and when the milk/creme comes to the appropriate heat (do not boil, just a gentle simmer) retrieve about 1/2 cup of the liquid and slowly add to the eggs to temper. Remove the pot from the heat and add the egg mixture to the milk/cream in a small stream, stirring all the while. Strain through a fine mesh strainer into a bowl with a lip and pour into custard cups or </span></span></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Crème Brûlée dishes. Place the cups into a large baking pan and put into a preheated 325 degree oven. </span></span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Note: It's safer to pour in the hot water after the baking pan has been placed on an oven rack.</i> </span></span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the hot water to the pan until it reaches half-way up the cups. Slide the little beauties into the oven and bake for approximately 40 minutes. The custard should be slightly wobbly, but set. Remove each cup very carefully to a rack to cool. After they have cooled, cover with plastic wrap and place in the fridge for at least 4 to 6 hours. </span></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Just before serving, sprinkle about a heaping teaspoon of sugar over the surface of each custard and dissolve with a kitchen torch or under the broiler. The sugar should be a golden caramel color with slightly burned spots. Allow the sugar to cool for a couple of minutes, serve and crack open one of the best desserts known to man. Yum!</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlR9JIFK9Oxn06qyVWuSsEdbjWrK8eWuE3xDYQtXh4YaHXnPS8eA4vjfInbhVgCmdNgQ3yJGieFG0VqM3tNCYrrwqhFNBT8OMpBAOUKRQlKVJVhmCuSlKid1BImSoPmI7uadfzjSrx4YG9/s1600/P1060866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlR9JIFK9Oxn06qyVWuSsEdbjWrK8eWuE3xDYQtXh4YaHXnPS8eA4vjfInbhVgCmdNgQ3yJGieFG0VqM3tNCYrrwqhFNBT8OMpBAOUKRQlKVJVhmCuSlKid1BImSoPmI7uadfzjSrx4YG9/s1600/P1060866.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Custard cups in a baking pan</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlTFFvjN21sINHiZeqkxRUUXaJTJ83i6PQkkVSHROoldTePNNMPMo9M1RzUD7FqY5FM8EKOv5EGQBRP2I790et9zUQRdreHLVSLvDudcv_DeNMIVkVw6qKokI9ZvaY5TksXzlQPTNu9RW/s1600/P1060867.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlTFFvjN21sINHiZeqkxRUUXaJTJ83i6PQkkVSHROoldTePNNMPMo9M1RzUD7FqY5FM8EKOv5EGQBRP2I790et9zUQRdreHLVSLvDudcv_DeNMIVkVw6qKokI9ZvaY5TksXzlQPTNu9RW/s1600/P1060867.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;"><span style="font-size: small;">Heating the milk and creme perfumed with vanilla seeds and pod</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oHv9jHeJBxvbM4y3kWKluq2o72WBUlbnA_g7-rwtaCvA9KP9-VwP9rUAsVPyz5atp-N4pqNxFhi5df8hGYDNxIeEV9ByN1ga0yAYwP0c-vyM6DM9NVxmEFSdkXAgPHO-_ATlVceOYRt1/s1600/P1060868.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oHv9jHeJBxvbM4y3kWKluq2o72WBUlbnA_g7-rwtaCvA9KP9-VwP9rUAsVPyz5atp-N4pqNxFhi5df8hGYDNxIeEV9ByN1ga0yAYwP0c-vyM6DM9NVxmEFSdkXAgPHO-_ATlVceOYRt1/s1600/P1060868.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Beat the eggs well</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q1fXINb9IasTBjjCgAmdcaTBY5s6BzKrupZDuer6zNfLzm8l5GUC6LyAMoezVwNIu5mdfqKqxQZ69ig5Xk_23ytM7yoRbmqvklMjgM_5SmTGTV0NMMW_lwcN-bbbNlaDYE6aWfbl2FXP/s1600/P1060869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q1fXINb9IasTBjjCgAmdcaTBY5s6BzKrupZDuer6zNfLzm8l5GUC6LyAMoezVwNIu5mdfqKqxQZ69ig5Xk_23ytM7yoRbmqvklMjgM_5SmTGTV0NMMW_lwcN-bbbNlaDYE6aWfbl2FXP/s1600/P1060869.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Be very sure to include the straining step, this is why</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH71HlyjyBStOYz53kDFKTBlmH4oSXgAdEeBGbuVuNfxJZ2V224JG6XnLkhwf689Hi8GDSdISs5pYUeTQVgAYUuGshwaB7OsqXROSGSk3RGXhiDukVDXJ22craW3VB0N1CP_DS_25DScni/s1600/P1060870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH71HlyjyBStOYz53kDFKTBlmH4oSXgAdEeBGbuVuNfxJZ2V224JG6XnLkhwf689Hi8GDSdISs5pYUeTQVgAYUuGshwaB7OsqXROSGSk3RGXhiDukVDXJ22craW3VB0N1CP_DS_25DScni/s1600/P1060870.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Strained custard ready to pour</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtFFoX6Yeh2Zq_-4q1RplE3sQm70SZH0oTpHhZaFc22dC9zg0N3X8NVB6k-oQzKdTuoGfy4aum2dr6mHgiDTfmYtgj1n3YPQ0yoSUhbU8sLwQvrJwLxxKNf3TWYA7FjaMWHyNhg49dPws/s1600/P1060871.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtFFoX6Yeh2Zq_-4q1RplE3sQm70SZH0oTpHhZaFc22dC9zg0N3X8NVB6k-oQzKdTuoGfy4aum2dr6mHgiDTfmYtgj1n3YPQ0yoSUhbU8sLwQvrJwLxxKNf3TWYA7FjaMWHyNhg49dPws/s1600/P1060871.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">And into the little cups</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9guewESs58m9wVU5F8bJf4Wp5FxDhXjz7jFOAO-7GKbsCAt5xocLLIDPUHJzkPLuwCPwgpekCxZspgF4a_Mvd4F623G1UritQqTnrqDWhQluC5dSAmfpVHZaWODzOZemb57-9vnvrWH2A/s1600/P1060872.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9guewESs58m9wVU5F8bJf4Wp5FxDhXjz7jFOAO-7GKbsCAt5xocLLIDPUHJzkPLuwCPwgpekCxZspgF4a_Mvd4F623G1UritQqTnrqDWhQluC5dSAmfpVHZaWODzOZemb57-9vnvrWH2A/s1600/P1060872.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Those little specks, vanilla</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB8I-wBZ5aNdTwf9bE7yNqLUExP-7CnDNbSuDjY6kFIFJsgzWHtHJ5fpI2wS8CLw0AvjL7zfJHgcVZ3Y6sNbDMdd0PDXywrSH2XVKmB3FQMHrNP35dIaM89cY4otxk7i7B2a7O3Od6Zi0/s1600/P1060873.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB8I-wBZ5aNdTwf9bE7yNqLUExP-7CnDNbSuDjY6kFIFJsgzWHtHJ5fpI2wS8CLw0AvjL7zfJHgcVZ3Y6sNbDMdd0PDXywrSH2XVKmB3FQMHrNP35dIaM89cY4otxk7i7B2a7O3Od6Zi0/s1600/P1060873.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">All filled and ready for the hot water ~ My little holiday candle was making me feel festive</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qKS6hipViEZgxtdg7FihwCz_-O_0rNMbdMggS8PdlXeXQdAuXJwZuPWgouzHdsF2Ahu3VIAkUSsMwbqxlJXZpSLQj5Asfi4Pjf59sZKVXQaqq-GAruZHu9w0XFErlZGH53Md-Fpr_3ko/s1600/P1060877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qKS6hipViEZgxtdg7FihwCz_-O_0rNMbdMggS8PdlXeXQdAuXJwZuPWgouzHdsF2Ahu3VIAkUSsMwbqxlJXZpSLQj5Asfi4Pjf59sZKVXQaqq-GAruZHu9w0XFErlZGH53Md-Fpr_3ko/s1600/P1060877.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Out of the oven...hanging out on the old butcher block</span></span></span></td></tr>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"></span></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPECcPA1RHVv1B4iiK9uNtsNLhxT_dV2AYFg9jMg7chI6l1gkVmYQJbjzPZ0Pxt-E5c3zFCPaFhvHvhlzBkykk0AdZplAtoWq8FG-AgQrBJuYpjqiAqDk527ZfL6zuqYeijmACK3mbv8Di/s1600/P1060887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPECcPA1RHVv1B4iiK9uNtsNLhxT_dV2AYFg9jMg7chI6l1gkVmYQJbjzPZ0Pxt-E5c3zFCPaFhvHvhlzBkykk0AdZplAtoWq8FG-AgQrBJuYpjqiAqDk527ZfL6zuqYeijmACK3mbv8Di/s1600/P1060887.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A thing of beauty...</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Z_XoBn_6feF2VLfWHbm3FyR4ZnB8R8v5qlQ7GR2mpCczyElVuvF_x_-wZ7juZnzltf3fWn3QeR6N_PnQZdpFJccskFqODN93tRlkssgKMmXbuck04n-QQ7k_nbBPdTK4gQbJMaaP3agV/s1600/P1060888.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Z_XoBn_6feF2VLfWHbm3FyR4ZnB8R8v5qlQ7GR2mpCczyElVuvF_x_-wZ7juZnzltf3fWn3QeR6N_PnQZdpFJccskFqODN93tRlkssgKMmXbuck04n-QQ7k_nbBPdTK4gQbJMaaP3agV/s1600/P1060888.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">...that won't last very long.</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCjFrREfAl1XO51Arww1atjJTKqVQ_7sxe3kB3tCGh1OUVhgi5s7rk12sws8DpYvBGbg9CZatk5q_rNqeq1gN3XpvIDrsu7t2kZ_-tj6fTYbeZRbJyJ6poeEFDNW9c2WJ2pyESVjMPIm2/s1600/P1060889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCjFrREfAl1XO51Arww1atjJTKqVQ_7sxe3kB3tCGh1OUVhgi5s7rk12sws8DpYvBGbg9CZatk5q_rNqeq1gN3XpvIDrsu7t2kZ_-tj6fTYbeZRbJyJ6poeEFDNW9c2WJ2pyESVjMPIm2/s1600/P1060889.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oh, yes I did!</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This is such an easy dessert and tastes like a million bucks. Its velvety custard set against the crackly sugar topping is just...well, perfect! Try it for an evening Christmas dinner and serve with rich, dark coffee.</span></span> </span>Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-60203224001548281882014-10-27T11:18:00.001-05:002014-10-28T10:57:33.467-05:00Mama's Pound Cake ~ Circa 1965<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">My oldest grand is growing up fast, too fast. We celebrated his 15th birthday this month, which is just too unbelievable for me to grasp. He's 15 years old, y'all. He's also such a treasure, but I'll refrain from going all grandmother on you. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">It has been a family tradition going back as far as I can recall to mark birthdays with a feast of favorite foods. Say that three times fast. And of course, birthday cake. Their favorite cake to be precise. That's saying, "I love you...you're special".</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Well, it seems during the growing process, my 15 year old grand has segued from the cloyingly sweet Key Lime Pie as his favorite dessert, to something not so sweet. We had a discussion on this and his request was a cake with no frosting. So I honored his wishes and chose Mama's very old pound cake recipe of which I have personally had a copy since the mid 1960's. This wonderful cake has a frosting recipe that pairs perfectly with it, but I didn't use it, obviously. The frosting is fabulous, however. It's different from the usual buttercream, very lemony and ever so light. Every time Mama made this cake for a church dinner or as a surprise for someone, she received rave reviews. Now, I must confess I did tweak this recipe somewhat, but only a tiny bit. Instead of using all shortening, I used half butter and half shortening. Butter is, well butter, therefore tasty and the shortening makes for a tender crumb. That combination works much better in my opinion. My other adjustment was the juice of a lemon, not lemon flavoring. Try this old cake recipe, it's worth it.</span></span></span><br />
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<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Deluxe Pound Cake</span></span></span></div>
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<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup shortening</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 butter</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 cups sugar</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">6 eggs</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 cups all-purpose flour</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon baking soda</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon salt</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup buttermilk</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Zest of one lemon</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Juice of one lemon</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Cream together the shortening, butter and sugar until very well combined and the sugar is somewhat dissolved, not grainy. Add the eggs one at a time and beat after each one. Sift the dry ingredients together and add alternately with the buttermilk. Add the zest and juice of the lemon. Pour into a 10" tube pan that has been well greased and floured. Place into a <b>cold </b>oven and adjust the heat to 300 degrees.<b> </b>Bake for approximately 1-1/2 hours. This may vary with different ovens. Check it when the house smells amazing to see its progress. Use a tooth pick to test for doneness. Remove and cool on a wire rack. Place on a cake plate and serve with berries, whipped cream, ice cream or whatever your birthday boy desires. In our case it was ice cream. </span></span></span><br />
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Note: If using a two piece tube pan, be sure to cover the bottom of the pan with foil to avoid oven clean-up if any batter happens to escape. Trust me, you'll want to do this.</span></span></span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFzwtmhloloG_wpvJzyqFiqnJIw-t3ZAUSPajvT-jc3Afhkcj_n0hilC5ECVUrJSN2Jsm5NvY9vp9q2ds-lxad5sRrEnaWoTvUAMHErXERdandjnyq03J41eRAjvZWC2qzcYXJBJ_xLMS/s1600/P1060717.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFzwtmhloloG_wpvJzyqFiqnJIw-t3ZAUSPajvT-jc3Afhkcj_n0hilC5ECVUrJSN2Jsm5NvY9vp9q2ds-lxad5sRrEnaWoTvUAMHErXERdandjnyq03J41eRAjvZWC2qzcYXJBJ_xLMS/s1600/P1060717.JPG" height="640" width="480" />T</a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">To begin, assemble the first step</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWodICR3yf_Hi8zmGIvn1g02sSFXBvbJcnWNgAKUKocFfgO3EbCUFOZI5Z4qxAgZe90ZC0O8d5c-gC1AlcX8E8LzbU1WzEPMGV6-c-b_eLZYRTW2nOqJ00i9_IKysXTdeSCb8Ua-BycnN/s1600/P1060718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWodICR3yf_Hi8zmGIvn1g02sSFXBvbJcnWNgAKUKocFfgO3EbCUFOZI5Z4qxAgZe90ZC0O8d5c-gC1AlcX8E8LzbU1WzEPMGV6-c-b_eLZYRTW2nOqJ00i9_IKysXTdeSCb8Ua-BycnN/s1600/P1060718.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Softened butter and shortening in the bowl</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">~ I really ♥ my KitchenAid ~ </span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-fxD3QYDPHJtWcCJfFPYMW8jdb77f7JsYb_wmYubrxon6V8y3fnOdZOpZEtkZ1bCfXuns4Ti4uuDDCPvXL3CcK4dN_octnsqoOjsWler-vmk3maxvZnwKi-rGoR_AADJw2hV0UEJHHDP/s1600/P1060721.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-fxD3QYDPHJtWcCJfFPYMW8jdb77f7JsYb_wmYubrxon6V8y3fnOdZOpZEtkZ1bCfXuns4Ti4uuDDCPvXL3CcK4dN_octnsqoOjsWler-vmk3maxvZnwKi-rGoR_AADJw2hV0UEJHHDP/s1600/P1060721.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Next...sugar in</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFBrytvgVga7kt0iwF7F1SyzFtePH98qH314AqiEKFFFmqt8Cez-cDTfOGgXFuHiSGrk6J08O-FLH9HYPTAMZVB1Sdp8UNYUTmkb88qaXj6qUWpxzWKnd90XNJ0hab9pQ323PG7QTciUx/s1600/P1060722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFBrytvgVga7kt0iwF7F1SyzFtePH98qH314AqiEKFFFmqt8Cez-cDTfOGgXFuHiSGrk6J08O-FLH9HYPTAMZVB1Sdp8UNYUTmkb88qaXj6qUWpxzWKnd90XNJ0hab9pQ323PG7QTciUx/s1600/P1060722.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Round and round go the sugar, butter and shortening</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">The pic in the background is a favorite ~ My son ~ I love it with me in the kitchen </span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-447AeZfIPDXUGYssWfwZJHfXeyQbMs7vDGv49OoVJeMBnkSJ6emqFTxqzerYpnBSaM7UoQfVgmah8vldYKVeP4NrztqLRY_OW8J8COm7t5y8JEaAozcTjmJZP3l2h_VTcMvbWhzCwetx/s1600/P1060727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-447AeZfIPDXUGYssWfwZJHfXeyQbMs7vDGv49OoVJeMBnkSJ6emqFTxqzerYpnBSaM7UoQfVgmah8vldYKVeP4NrztqLRY_OW8J8COm7t5y8JEaAozcTjmJZP3l2h_VTcMvbWhzCwetx/s1600/P1060727.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Getting the dry ingredients ready to sift together</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUOBGfugNpf9o0m6WeGz3P0PMiEjFwQhWmwCTOTXY2zvGMlm4iXLMzlXRxXyUIlq8g_QzQzwPwI1L3YiwXQt7ffLQBNh2G7mIdiuzKcAF7c1elZppIL6OUG8OOqihgQAIX5fUcUlcVtBN/s1600/P1060726.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUOBGfugNpf9o0m6WeGz3P0PMiEjFwQhWmwCTOTXY2zvGMlm4iXLMzlXRxXyUIlq8g_QzQzwPwI1L3YiwXQt7ffLQBNh2G7mIdiuzKcAF7c1elZppIL6OUG8OOqihgQAIX5fUcUlcVtBN/s1600/P1060726.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Time to sift</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRxOICJ2YBzpiGov0-C1ZOz6c2vDCrgnXNbGoQpHsDQ8EHhq95BbZEJsx-lQ4vnFSiby7pAUUNnzkua36YjEf6Hq36bWoYiFuHjIlHbOi76e-jSJG4ysvTqTNFJA41dMfjpcypDg4AYM-/s1600/P1060725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRxOICJ2YBzpiGov0-C1ZOz6c2vDCrgnXNbGoQpHsDQ8EHhq95BbZEJsx-lQ4vnFSiby7pAUUNnzkua36YjEf6Hq36bWoYiFuHjIlHbOi76e-jSJG4ysvTqTNFJA41dMfjpcypDg4AYM-/s1600/P1060725.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Six eggs into the bowl one at the time</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UnH-ALO6vqfDYjn1YeExhd3iDSbzCWxU27QXc-Zm9bCFqnk_Mzz5xBoU_1WOyq1tIgCXjHWEthhqDhorsyLY9Yf51k8kayg9ryi5WzO3ywzUCyjGvrB1bd-yadAiMcR6qbgwTMj76oSf/s1600/P1060724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UnH-ALO6vqfDYjn1YeExhd3iDSbzCWxU27QXc-Zm9bCFqnk_Mzz5xBoU_1WOyq1tIgCXjHWEthhqDhorsyLY9Yf51k8kayg9ryi5WzO3ywzUCyjGvrB1bd-yadAiMcR6qbgwTMj76oSf/s1600/P1060724.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">As you can see I had local eggs from a friend with pampered hens</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">The color and richness of the eggs, beautiful </span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghi6YsM8OMW420exftSgCMclVb7ZrCZ38eHmRfUwIidPVPNl5dBG4xB5IddM33o8PvGS3UImujqmIKYf6wKM-swrgkBAS4qmUb7X1OBTma300qbzC4WmpHOFWpAMRPlF8A6iP5Lv9YnKoo/s1600/P1060731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghi6YsM8OMW420exftSgCMclVb7ZrCZ38eHmRfUwIidPVPNl5dBG4xB5IddM33o8PvGS3UImujqmIKYf6wKM-swrgkBAS4qmUb7X1OBTma300qbzC4WmpHOFWpAMRPlF8A6iP5Lv9YnKoo/s1600/P1060731.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Buttermilk (a magic ingredient) and the sifted dry ingredients</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xODEicOrum2heyYFdWER1w759E22LNTf9dO9cwqRCh5iayub4vtYgRsynfW-w-LZkOlSo1gdxv0rteZXTGbju8ZhBL-AVxMAmumiqqvonSDYckfPSHpw340Nb3VYCQoUuSr4WlwDdlQ3/s1600/P1060732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xODEicOrum2heyYFdWER1w759E22LNTf9dO9cwqRCh5iayub4vtYgRsynfW-w-LZkOlSo1gdxv0rteZXTGbju8ZhBL-AVxMAmumiqqvonSDYckfPSHpw340Nb3VYCQoUuSr4WlwDdlQ3/s1600/P1060732.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Begin and end with flour</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I usually have three additions of flour alternating with two of buttermilk</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FXsOZ-qHB7Jk7-zHPL3eZaYJqeb_1yMJZmxSrIlmix-0AgrUNxCXEJGAPbZO-N_pL5FKUJ6W_njeStCOdWoMrSOLPt9mzrzx7VRZaxLzFyVPSzE1TOsshcjLzhFdTwL_3uecY_64hr4L/s1600/P1060733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FXsOZ-qHB7Jk7-zHPL3eZaYJqeb_1yMJZmxSrIlmix-0AgrUNxCXEJGAPbZO-N_pL5FKUJ6W_njeStCOdWoMrSOLPt9mzrzx7VRZaxLzFyVPSzE1TOsshcjLzhFdTwL_3uecY_64hr4L/s1600/P1060733.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I love this smell</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4nrLYDN6Q3TXR01n1DRG9Jh-kG3nnh6uhvpmX0Z7uMEalsHcs_NzQHeRKyvr7M2PwN2N6lpPTjZvjscpauR98GvAGxR9oWvix1PJmcYnE8z6hzbrvlYXArVZVGyma1nHCQf2jQNsAZED/s1600/P1060734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4nrLYDN6Q3TXR01n1DRG9Jh-kG3nnh6uhvpmX0Z7uMEalsHcs_NzQHeRKyvr7M2PwN2N6lpPTjZvjscpauR98GvAGxR9oWvix1PJmcYnE8z6hzbrvlYXArVZVGyma1nHCQf2jQNsAZED/s1600/P1060734.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Zest and juice ready to perfume the cake</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpW-hH1t4kUHm1jbk3u7bcqXvnLXYJey2BolRUCaUz8VGVLV_fVGKyVkU2PDFiVAlsg6cppHhD2DCGk8zoAFt7gl54lz1-zYV-ichDFS9dYByp95nyHKVbuDUi4007mtxlraCRV5CQMFF/s1600/P1060736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpW-hH1t4kUHm1jbk3u7bcqXvnLXYJey2BolRUCaUz8VGVLV_fVGKyVkU2PDFiVAlsg6cppHhD2DCGk8zoAFt7gl54lz1-zYV-ichDFS9dYByp95nyHKVbuDUi4007mtxlraCRV5CQMFF/s1600/P1060736.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mixing is done</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Never mix batter too long for a tender cake </span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGYmoK3mlv3B38TABwUfHwkTRoh01xpoMXb2thACrmUNTdS1kuLTLadSM1T-6aSEEWlRm3sMxfSFVl-I88UqE6tsvkrqo_2z-RWX_8mBw-5roeexK0_h6jQq88VAVuK2-TH9zGgqEpkTs/s1600/P1060737.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGYmoK3mlv3B38TABwUfHwkTRoh01xpoMXb2thACrmUNTdS1kuLTLadSM1T-6aSEEWlRm3sMxfSFVl-I88UqE6tsvkrqo_2z-RWX_8mBw-5roeexK0_h6jQq88VAVuK2-TH9zGgqEpkTs/s1600/P1060737.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Another photo 'cause it's just so pretty</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H352ZOgPPtRYquqQSYFE5cop2mQRKsrheCobXXF1Vlqh-30Y9gEzK7o-Po4hF_5g0NzrX91uWDiAstBXwPYiJCOAz9SdwIaIWjkrqKlvwvVzm3IiGvEF-J3I5X-AXNIrUS9EGGrSqkj6/s1600/P1060738.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H352ZOgPPtRYquqQSYFE5cop2mQRKsrheCobXXF1Vlqh-30Y9gEzK7o-Po4hF_5g0NzrX91uWDiAstBXwPYiJCOAz9SdwIaIWjkrqKlvwvVzm3IiGvEF-J3I5X-AXNIrUS9EGGrSqkj6/s1600/P1060738.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Lemon juice containers</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbOiTKfhkUBFqxOtbUHsyaoDJZwB5LfAyePBMQR53TMyyGwVeC7fSg5hbobpvGsisvOYQTYYOID5oAO8rSrwx4DDfBEWtWaqU8S7nEWb-ysTH_J4YB-tomg9mapVFXHnzRbNs_-phh4TV/s1600/P1060740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbOiTKfhkUBFqxOtbUHsyaoDJZwB5LfAyePBMQR53TMyyGwVeC7fSg5hbobpvGsisvOYQTYYOID5oAO8rSrwx4DDfBEWtWaqU8S7nEWb-ysTH_J4YB-tomg9mapVFXHnzRbNs_-phh4TV/s1600/P1060740.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I saved the butter wrappers to grease my tube pan</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Smart idea ~ Always thinking</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEqfFRntNS5_bv-broMRcx7O5KFCH3H90r3UcLYX23eTs9t_72rbmkMiDduSMV8ishSWpmpOOhfK8Cxw7RQWv8dlvLFYCA7ziQxF5Vov6d5f_TOUaJP3iVujIdYWXDCNSP-wewn2SNQ4A/s1600/P1060741.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEqfFRntNS5_bv-broMRcx7O5KFCH3H90r3UcLYX23eTs9t_72rbmkMiDduSMV8ishSWpmpOOhfK8Cxw7RQWv8dlvLFYCA7ziQxF5Vov6d5f_TOUaJP3iVujIdYWXDCNSP-wewn2SNQ4A/s1600/P1060741.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Into the oven with a cloak of aluminum foil on the bottom</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRo2GkfdVO4feSwoHHsBYT_qi7RB7Tjg0tUcs3ZQEkT9NTDab87M462uLDTmhY5nQKQ6rp9dRhu-fM6QRDOhcCsWqwiKpbm4ddettm_sAfGJG2J2pJbXilAaxHBkYeSMuV54Fjtz7nIsB/s1600/P1060744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRo2GkfdVO4feSwoHHsBYT_qi7RB7Tjg0tUcs3ZQEkT9NTDab87M462uLDTmhY5nQKQ6rp9dRhu-fM6QRDOhcCsWqwiKpbm4ddettm_sAfGJG2J2pJbXilAaxHBkYeSMuV54Fjtz7nIsB/s1600/P1060744.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This is the recipe I spoke of earlier</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">It's been in this binder since...well, a very long time</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvLdwdLFuyyZzyAiwC4PK8GxD2OpTqk2GzZO7BmJKzMdY1npbYWxvyxhMhG1SWNanUTrCTCy9EAxhhZn7xxWop1AnERW1VxcnZ-yk5QtmY2uXNwh23rCM_jK6MFzAqNEgsddevbWReePe/s1600/P1060745.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvLdwdLFuyyZzyAiwC4PK8GxD2OpTqk2GzZO7BmJKzMdY1npbYWxvyxhMhG1SWNanUTrCTCy9EAxhhZn7xxWop1AnERW1VxcnZ-yk5QtmY2uXNwh23rCM_jK6MFzAqNEgsddevbWReePe/s1600/P1060745.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">The Lemon frosting I rate so highly</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">What's with my handwriting so long ago ~ Glad I got over backhand writing</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This kind of keepsake is nevertheless, priceless</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_nBOBX-28sMp5hS76eMGZKWQTJFaWPU8CEr4na9yHJt79refgKR9Let34vzhfG4GbblsrkHx6MVIX-sIbrnz6cFidd5YnKXdUc7RZgVyniXw1L3cbVMis8yWcFXTBVBpv3WMskDn8IOq/s1600/P1060748.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_nBOBX-28sMp5hS76eMGZKWQTJFaWPU8CEr4na9yHJt79refgKR9Let34vzhfG4GbblsrkHx6MVIX-sIbrnz6cFidd5YnKXdUc7RZgVyniXw1L3cbVMis8yWcFXTBVBpv3WMskDn8IOq/s1600/P1060748.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">How gorgeous is this?</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy1yJ4Ezu8Dkq_Ag7bMCoOOUV1mqidtrUwz4gSuOr0W3xdEh0XhkLHN6pVyZ0SN8DRhSRWFCghprPzTuAdkReJTw1EtaNWUy15W4gDombrzneg27tQ6Ux_H2SfbD_4Ug0KbEfdqPYex9s/s1600/P1060751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy1yJ4Ezu8Dkq_Ag7bMCoOOUV1mqidtrUwz4gSuOr0W3xdEh0XhkLHN6pVyZ0SN8DRhSRWFCghprPzTuAdkReJTw1EtaNWUy15W4gDombrzneg27tQ6Ux_H2SfbD_4Ug0KbEfdqPYex9s/s1600/P1060751.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This is the foil removed from the tube pan and this is the reason it's a good idea</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>~ * ~</b></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">My grandson loved this cake and he took most of it back home with him after enjoying his dinner with the family and getting his birthday gift. His Nana would have been so happy to know her old recipe brought a smile to that sweet face.</span></span></span></td></tr>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-40660506164539816992014-10-25T20:11:00.001-05:002014-10-28T10:58:14.925-05:00Simply Special<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP831qP6vYOo77E2Ej_L4_oi_C3LAtOJ0X5yfyJ-CXsPGvzOvGPjyaXZtO75QOLDmUvr7J_DAMmU4jc_eQ3HjGApiR-lgg3FHysWzjsOR9p-RmX_jfABhVXj-zK7EKdAsgfgGUXb9XAIR/s1600/P1060817.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP831qP6vYOo77E2Ej_L4_oi_C3LAtOJ0X5yfyJ-CXsPGvzOvGPjyaXZtO75QOLDmUvr7J_DAMmU4jc_eQ3HjGApiR-lgg3FHysWzjsOR9p-RmX_jfABhVXj-zK7EKdAsgfgGUXb9XAIR/s1600/P1060817.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Buttermilk Biscuits</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">It was the custom in the everyday routine of my grandmothers and my mother to "make bread". That, for them, was biscuits and/or cornbread (yes, every day) and occasionally dinner rolls for the Sunday table. Rather rare in the modern kitchens of today. And I really don't understand why because it takes so little time to make it right and really good compared to some instant cornbread mix or a biscuit can that's opened by abusing the edge of the countertop. </span></span></span><br />
<br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">I can remember all too well my first attempt at cornbread. I literally stood on a step-stool while mixing up the batter, because I was too short to reach the top of the counter. Being allowed to help Mama at such a young age with such an important chore, sparked my desire to learn more and to perfect each thing as I moved along. That time in the kitchen with these three women was valuable to me. First of all, I was totally enamored with the whole process of cooking and secondly, Mama was determined to make me a better cook than she was when she and Daddy married. She knew exactly zip, nada, nothing. Opening a can was stretching it for her as she recalled her first feeble attempts at cooking. Daddy was evidently patient. Actually, Mama and I learned several things together as my curiosity grew. She allowed me to experiment and grow in what I found interesting, while giving me a hand and some sound advice. A pinch of this or a pinch of that, as I recall. We worked very well together around the kitchen island.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span></span>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">And Mama made great biscuits by-the-way. I devised my own style and method, different from hers. But no matter what path one takes, the simple task of biscuit baking is special to anyone sitting at your table, usually with a butter knife in one hand and a jam spoon in the other. This is one of my recipes in the little cookbook I wrote for my family. As simple as biscuits are, they're equally delicious.</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Buttermilk Biscuits</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"> 2 cups all-purpose flour</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1-1/2 tablespoons baking powder</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/8 teaspoon baking soda</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon salt</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon sugar</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup canola oil</span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup buttermilk</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRIaEb1qaIn-sNgcP97C836KmYi0XfP0XJ_TVt5MUoE0dA5ulnYASjpW1T15BdT20j8Dk0lEAS9Oaq6XhsfB4gMqh3l85XA3KqhtEfd8Dfc1pCxxlHMubBBFXMGaw7GEIjEkRka7plea5/s1600/P1060804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRIaEb1qaIn-sNgcP97C836KmYi0XfP0XJ_TVt5MUoE0dA5ulnYASjpW1T15BdT20j8Dk0lEAS9Oaq6XhsfB4gMqh3l85XA3KqhtEfd8Dfc1pCxxlHMubBBFXMGaw7GEIjEkRka7plea5/s1600/P1060804.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I love this old bowl</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7r7rHuEHK80zRSmmz1PhdXgJfM32ugmDo9AxxGVhA_1bXSrlNvS8hyphenhyphenLGCS-K093mcIdtS1RoEq89FLBpJGMrcO9NzNyf42zSTkNypYz9qjV1eKqlD7sxDTYBhv8q27YGI1b0XkX8G4R_E/s1600/P1060805.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7r7rHuEHK80zRSmmz1PhdXgJfM32ugmDo9AxxGVhA_1bXSrlNvS8hyphenhyphenLGCS-K093mcIdtS1RoEq89FLBpJGMrcO9NzNyf42zSTkNypYz9qjV1eKqlD7sxDTYBhv8q27YGI1b0XkX8G4R_E/s1600/P1060805.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A proper biscuit pan ~ Cast iron</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add the flour, baking powder, baking soda, salt and sugar to a mixing bowl. Stir to mix well</span></span></span> <span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">and remove any lumps, should there be any. Pour the measured oil and buttermilk into a small bowl and mix well, being sure to incorporate both ingredients completely. Add to the flour mixture and stir gently while bringing the flour into the middle of the oil/buttermilk until all the flour is incorporated.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ygky4lJmdNDy4NKhjfqDvJX3K6u2ylW6gJakF8Vvt62EexjLdAVeAHcdBG236Z5NaKy9WMFhJAl84s_3fzGKPFlsErbNqtMIRNUI0APIJUibekqjCTBiuhdVR-xG1mILr-h7t2oQV2mv/s1600/P1060809.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ygky4lJmdNDy4NKhjfqDvJX3K6u2ylW6gJakF8Vvt62EexjLdAVeAHcdBG236Z5NaKy9WMFhJAl84s_3fzGKPFlsErbNqtMIRNUI0APIJUibekqjCTBiuhdVR-xG1mILr-h7t2oQV2mv/s1600/P1060809.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Stir together until it becomes a dough</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UpoaTVLb2OvpZ7Wvwrp0aSmTsvTLWZbsGeq50JneFaTLARkBHMWJAh6dqFuJEU1k06NJ5DnvkEns0JZc3lVwQ-jWthX_uF7y73Rj7CO6C83pDVstLPDGJ_TrCKWGoou8MwzPV6Hd1op3/s1600/P1060810.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UpoaTVLb2OvpZ7Wvwrp0aSmTsvTLWZbsGeq50JneFaTLARkBHMWJAh6dqFuJEU1k06NJ5DnvkEns0JZc3lVwQ-jWthX_uF7y73Rj7CO6C83pDVstLPDGJ_TrCKWGoou8MwzPV6Hd1op3/s1600/P1060810.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Soft dough makes tender biscuits</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaz48PD293vVDMKwV9Bv3CqPnlg6Um7W8UBn8UGnweez_MQuu7WfqA0OVToPBZMzDsHxa44K4SIUTc4bYqaV6SySjKViC3KYfDWi9LYuvGMRYNNwSbQ2rkLs3AALcxKyPsqi49txPVqOHd/s1600/P1060811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaz48PD293vVDMKwV9Bv3CqPnlg6Um7W8UBn8UGnweez_MQuu7WfqA0OVToPBZMzDsHxa44K4SIUTc4bYqaV6SySjKViC3KYfDWi9LYuvGMRYNNwSbQ2rkLs3AALcxKyPsqi49txPVqOHd/s1600/P1060811.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Loosely scatter flour onto waxed paper</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDjegE-I2KKMe1vLz-X2dKqn83a6r_vPEVPAvwHG5QJQSMBo29GGNXOYX09EXVkqEqkEerMb3lZZ3fM2HI9z9jHyk-D9oKop29MCcQ7G5TiTP2u3YN2e4bsd_iiWhKLknbgawTfZf-BHL/s1600/P1060812.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDjegE-I2KKMe1vLz-X2dKqn83a6r_vPEVPAvwHG5QJQSMBo29GGNXOYX09EXVkqEqkEerMb3lZZ3fM2HI9z9jHyk-D9oKop29MCcQ7G5TiTP2u3YN2e4bsd_iiWhKLknbgawTfZf-BHL/s1600/P1060812.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444;">Bring the dough together and sprinkle flour on all sides</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR9fQiyvOOg4TdEpO-1ux0hGXwaUow28brpKKQVWONvp8MYxXikNWOYhhL3KRxBxBop7WJA90yVheRTeGmauz_dw3yIM6gtFpyuOt1smqRIB3K1Wvr1dsTrywx2hmXv6tOwE8RmTxd3gN/s1600/P1060813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR9fQiyvOOg4TdEpO-1ux0hGXwaUow28brpKKQVWONvp8MYxXikNWOYhhL3KRxBxBop7WJA90yVheRTeGmauz_dw3yIM6gtFpyuOt1smqRIB3K1Wvr1dsTrywx2hmXv6tOwE8RmTxd3gN/s1600/P1060813.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pat out with floured fingers to create a rectangle ~ Cut into twelve biscuits </span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I used a floured dough scraper to cut into equal sized biscuits, or you may use a round biscuit cutter.</span></span></span></div>
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Note: I also employ the pinch method by flouring my hands and rolling the dough into a ball then placing it onto the pan. After all the dough is used, I flatten each one with my hand.</span></span></span></i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuJEWeVl26b66jiTgT5Jfthw_NjMBdnL6v1j0mryxyh-zbjpN4bLatXjBq7Ca3SX2lkGVUoPXP-IFAXhSwx5D-5v57E7QYSCqBBlnmeehyphenhyphenRfvwvFCpmY6cv4I9M6NkhAabG4u3q7U6nws/s1600/P1060814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuJEWeVl26b66jiTgT5Jfthw_NjMBdnL6v1j0mryxyh-zbjpN4bLatXjBq7Ca3SX2lkGVUoPXP-IFAXhSwx5D-5v57E7QYSCqBBlnmeehyphenhyphenRfvwvFCpmY6cv4I9M6NkhAabG4u3q7U6nws/s1600/P1060814.JPG" height="300" width="400" /></a></td></tr>
<tr align="left"><td class="tr-caption"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Place into a greased and preheated cast iron pan. I put the pan into the oven while it is preheating and add a smidgen of canola oil just before placing the biscuits into it. Bake at 375 until golden brown and delicious!</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM45F5iRFkZXfX23FzikXR13A80hLY3Jnu_RPICsYEfm323FhSemHZbrQTN4IKJWJ1ROPaJnFT5Gxgxl5pNh-5AjX3CoL2OMfQDryGlGqMf5HLvF3nvf0jMKMs_wLTMnU8E2RhPJF_uCrd/s1600/P1060815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM45F5iRFkZXfX23FzikXR13A80hLY3Jnu_RPICsYEfm323FhSemHZbrQTN4IKJWJ1ROPaJnFT5Gxgxl5pNh-5AjX3CoL2OMfQDryGlGqMf5HLvF3nvf0jMKMs_wLTMnU8E2RhPJF_uCrd/s1600/P1060815.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">G, B and D!</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> Serve to a grateful family!</span></span></span></div>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-47773041854237333542014-09-27T14:21:00.002-05:002024-03-16T22:06:53.437-05:00French Apple Cake<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaRNwD8gCHsNcsfQMeVeSguczmo9Wv1nXU02ghMhbcHLGaxzXzTPHLczmuFhLKfcsESZ_Vc1Yqvqkv0YoLtSDtfNbTMzwsEMR2FolSqrg64T-LrWBFoV21xbJUsgxvvBg_2s0rMhKAWda/s1600/P1060711.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaRNwD8gCHsNcsfQMeVeSguczmo9Wv1nXU02ghMhbcHLGaxzXzTPHLczmuFhLKfcsESZ_Vc1Yqvqkv0YoLtSDtfNbTMzwsEMR2FolSqrg64T-LrWBFoV21xbJUsgxvvBg_2s0rMhKAWda/s1600/P1060711.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">French Apple Cake</span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Apples are everywhere all through the year, but at the beginning of Fall they are absolutely the best. They're fresh and that's always the secret to fantastic food. Our state doesn't have an apple harvest of any import, certainly not like the NW, but we have those fresh delicious orbs available through our local produce purveyors. Which makes me happy. And while shopping the other day, I picked up a couple of varieties, </span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Honey Crisp & Gala.</span></span></span> My intention was to use them for an apple recipe I'd never made before. Then I began my quest. I did what I usually do, searched cookbooks on hand and trolled the Internet for ideas. This recipe really caught my attention; I actually saw it on Pinterest and followed a very long and winding trail through several blogs where it had been featured over and over. It is a recipe by chef/author <a href="http://doriegreenspan.com/" target="_blank">Dorie Greenspan</a></span></span></span> <span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">which she adapted from a cake made by a friend in France, Marie-Helene. It seems the lady didn't want to share the recipe, so she found a way to enjoy the cake by playing around with what she did know about it and this, her final receipt. It's in Dorie's cookbook, <i>Around My French Table</i>. The ingredient list is small and easily things you would have in the pantry, which makes it all the more desirable as a keeper recipe.</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">You definitely want to try this cake...simple, straightforward, a genuine apple experience. There are no warm spices in this recipe, the apple shines as the star of each slice with a back note of rum and vanilla. And as it's baking, the aroma, oh my! So lets get to the recipe, shall we?</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">French Apple Cake</span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup all-purpose flour</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 teaspoon baking powder</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Pinch of salt</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">4 apples</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">2 large eggs</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup sugar</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons dark rum</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon vanilla</span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">8 tablespoons unsalted butter</span></span></span><br />
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">The method as I prepared the ingredients:</span></span></span></i><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Sift the flour, baking powder and salt onto a sheet of waxed paper (my favorite) or into a small bowl. Peel, core and cut the apples into chunks. Melt the butter and cool slightly. Into a mixing bowl add the eggs and sugar and whisk until well combined. Splash in the rum and vanilla and stir. Add half the flour mixture and half the melted butter. Stir to combine. Add the remaining flour mixture and butter and stir until you achieve a smooth batter. Toss in the apples and fold in gently with a spatula. Pour into a buttered and floured pan, place into a pre-heated oven set at 350 degrees and bake for 45 to 50 minutes. The top of the cake will be nicely browned and slightly firm to the touch. Remove and cool before slicing. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><i>Note: Three things actually... 1) It is recommended to use a springform pan for this cake and if I planned on serving it as a special dessert for guests I would certainly heed that suggestion. But Mama's VERY old cake pan was calling to me today and so I used it. 2) Use different apples for this, which creates a textural difference in the way they bake. I used only the two I had on hand, but you could use four different types. 3) Whipped creme would be gilding the lily, but it would also be divine!</i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWrsYe67G1QFzdrKGpn1hJS7FOwrnx8aqRLGRvLg3GArff6kLVKd7fEiKuJQjB9VvN3zzCQSJhconOdW2VL74fni2fvliyMkZBxEEfyykW5ZEOVxqEIrxVei1dLDBcPb3plLw9Zn5aQ82/s1600/P1060695.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWrsYe67G1QFzdrKGpn1hJS7FOwrnx8aqRLGRvLg3GArff6kLVKd7fEiKuJQjB9VvN3zzCQSJhconOdW2VL74fni2fvliyMkZBxEEfyykW5ZEOVxqEIrxVei1dLDBcPb3plLw9Zn5aQ82/s1600/P1060695.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mama's old cake pan.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">To begin...</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Apple chunks on waxed paper waiting for the batter.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">First mixing of wet and dry.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In go the apples for the folding.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSZnRuDFq5vaPNVksOT2FsoKcIULQvcEMaA2Yk4fGlvR3FUDCjJUll0V_MVO-qjPmHe-9RmxgYf5pknULW2KYsWLKpx_6Rl2iI1BAePArptpf7y_wyzjFYB3p5XzSG3kdXJUInkffW8PF/s1600/P1060703.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSZnRuDFq5vaPNVksOT2FsoKcIULQvcEMaA2Yk4fGlvR3FUDCjJUll0V_MVO-qjPmHe-9RmxgYf5pknULW2KYsWLKpx_6Rl2iI1BAePArptpf7y_wyzjFYB3p5XzSG3kdXJUInkffW8PF/s1600/P1060703.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Into Mama's old pan ~ I would love to share a slice with her today.<br /><br /></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r72Xee9BsXfM0L2i9gKpD-kMGkPX861YgANYCEwusiMWU_R3HgdzCnZxmseu_XZKPTmlnRaKgTxIXQK9JI_5SddfyeOdEDTrvM_pLU32C63-ffAZMiVGAGT_pxem9G7FIxOaofshyphenhyphen8uz/s1600/P1060704.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r72Xee9BsXfM0L2i9gKpD-kMGkPX861YgANYCEwusiMWU_R3HgdzCnZxmseu_XZKPTmlnRaKgTxIXQK9JI_5SddfyeOdEDTrvM_pLU32C63-ffAZMiVGAGT_pxem9G7FIxOaofshyphenhyphen8uz/s1600/P1060704.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ready for the oven ~ As you can see it's all about apples.</span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><i> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;">GORGEOUS</span>!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I bet you'd love a slice of this beauty.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="color: #444444;">A slice on Mama's Blue Willow. ~ A snowy dusting of powdered sugar.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="color: #444444;">It slices like a dream. ~ Almost pudding like texture.<br /><br /></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">I'll definitely make this again ~ So delicious</span><i><br /></i></span></span></td></tr>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-9882402273568010942014-06-20T14:59:00.001-05:002014-06-20T16:00:29.285-05:00Puff Pastry Unlimited<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnFuwXEr4aE4jDrjI2Yn_ZOPFt58nipHnCJho9fl-hiej0TSmRhDPZLDKa4_6V-9fgyJRIxFOlhXVpQgKIH5lP55oOkHB8m1bBEla_RUzGhr4sm_r7mkpfg6cXm61zV2uMgW6BEnQ5L7O/s1600/P1060230.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnFuwXEr4aE4jDrjI2Yn_ZOPFt58nipHnCJho9fl-hiej0TSmRhDPZLDKa4_6V-9fgyJRIxFOlhXVpQgKIH5lP55oOkHB8m1bBEla_RUzGhr4sm_r7mkpfg6cXm61zV2uMgW6BEnQ5L7O/s1600/P1060230.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Piping hot from oven</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">When I clean out my fridge and freezer I usually find things I've totally forgotten. Of course most of them get tossed due to the condition. Forgotten leftovers and such. But in this case it was an unopened box of Puff Pastry in the freezer. A happy find. I try to keep it on hand, particularly around the holiday's for appetizer bundling. Brie for example, tucked snugly in with a drizzle of local honey and sprinkled with English walnuts. That's a favorite for Christmas and New Year celebrations. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">But there is an <i>unlimited </i>number of possible stuffing's to enjoy. The Horn Player actually (sit down now) said he would like spinach as a main ingredient. I know, that's a veggie, but hey, I'm giving it a try if he will eat it. Fruit, that's next since Summer is in full swing here in Dixie. I'll report back on my inspirational results. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>~ * ~ </b></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">It seems I'm really into the instant gratification type of cooking lately. My last post was an appetizer style nosh and now this. It's always a good time to test an idea, however. This is rich, gooey and quite tasty. But it isn't something you'd want to make very often. I think it would be very nice if thinly sliced and served as a heavy hors d'oeuvre. This time I divided the sheet of pastry into four equal blocks, but of course you could use the entire sheet and make one large roll. That would be super served on a long cutting board for a buffet supper. I'm thinking little bowls of pickled items served alongside would be perfect to counter the richness of the pastry and its filling. So many ideas with Puff Pastry.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9X6SMVsVdjURoDTybN6RVkK_5xkr8kqS2u9Zixgjeuk6VcXSGvslK8ipS2tAaWkXmn_V4O7Lq_e5O4j3Eh1AtyKe0eEX3KQcKr-QlQAUWTO6saCyKBmQwPBa9oMy5msWuW3PRcePxBJa/s1600/P1060215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9X6SMVsVdjURoDTybN6RVkK_5xkr8kqS2u9Zixgjeuk6VcXSGvslK8ipS2tAaWkXmn_V4O7Lq_e5O4j3Eh1AtyKe0eEX3KQcKr-QlQAUWTO6saCyKBmQwPBa9oMy5msWuW3PRcePxBJa/s1600/P1060215.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Roll one piece of Puff Pastry into a larger rectangle as thinly as you can without tearing the tender dough. Cut into four equal sections and cover with a towel to prevent drying while you assemble the other ingredients.</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxBBcQgOaSyjzTuLVsHDotxeGhbF0htnkqWKAF5F-mJDm1exB4txut8HPwLYcdCXOb4ITr6YlfVm3KXhjdKXgHXMR1pKVitOTZ1o58b9F4RkIAxXDH_Z5GlSQKhChhfXswgCsLXEX52L4/s1600/P1060217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxBBcQgOaSyjzTuLVsHDotxeGhbF0htnkqWKAF5F-mJDm1exB4txut8HPwLYcdCXOb4ITr6YlfVm3KXhjdKXgHXMR1pKVitOTZ1o58b9F4RkIAxXDH_Z5GlSQKhChhfXswgCsLXEX52L4/s1600/P1060217.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Freshly grated Extra Sharp Cheddar</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WovzLlaEz7lwvEYJhC_rFdRz3DgdmZqwRW1qZGFs7vy1VCll44w1L-X2AzrcvTvXbxr_F2C5z9IFua_8UcAd85HCJla7CopbAlrfcYU-JWAfrlcBf9X7e890p_xTd1cKX-RadoZokxo3/s1600/P1060218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WovzLlaEz7lwvEYJhC_rFdRz3DgdmZqwRW1qZGFs7vy1VCll44w1L-X2AzrcvTvXbxr_F2C5z9IFua_8UcAd85HCJla7CopbAlrfcYU-JWAfrlcBf9X7e890p_xTd1cKX-RadoZokxo3/s1600/P1060218.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A serpentine drizzle of Ranch Salad Dressing</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHW3gV16xNfpQb-aUT5jBDPVvykgfvgC1QTH1BNuGl2-2RSgy8Szjrd-S45QvIdUIhQoYBzuRIGhRiA-J-PC5XRYVb8UWKEPhYGPNfL8e4PKzdmvcWH1AADJegwL-9n1Y5QlyyHRfWAGDd/s1600/P1060220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHW3gV16xNfpQb-aUT5jBDPVvykgfvgC1QTH1BNuGl2-2RSgy8Szjrd-S45QvIdUIhQoYBzuRIGhRiA-J-PC5XRYVb8UWKEPhYGPNfL8e4PKzdmvcWH1AADJegwL-9n1Y5QlyyHRfWAGDd/s1600/P1060220.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cheese layered over the Ranch, then cooked bacon (not crispy)</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE10sPNv-CR0zuer8_vkwS84MErTV7re-wK7GDDHlsEN294hcZJOY807MwSEFAcmvCtrmEYGSWbLnEP_cMo0f6Yfgb9mcs6xM2BKgzKGrLTd_dGkSH3Ify4bLTm85CGVt9pfN5OF0Pu0Cc/s1600/P1060221.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE10sPNv-CR0zuer8_vkwS84MErTV7re-wK7GDDHlsEN294hcZJOY807MwSEFAcmvCtrmEYGSWbLnEP_cMo0f6Yfgb9mcs6xM2BKgzKGrLTd_dGkSH3Ify4bLTm85CGVt9pfN5OF0Pu0Cc/s1600/P1060221.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A slice of Honey Roasted Turkey from the deli goes on next</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2JzKajVhCUtJ4a5ttmcF41h_MkW74yPk1oz7yMSKDWWb-YDR3elR8gYFNjcMxoDymNpPH-r5Y9dvtn2ev07OMOBqfJ5r1wHs36U6bLsqK4oXt3bhzFJwn3PjKkuz2O17pdVvygfJJ8ea/s1600/P1060223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2JzKajVhCUtJ4a5ttmcF41h_MkW74yPk1oz7yMSKDWWb-YDR3elR8gYFNjcMxoDymNpPH-r5Y9dvtn2ev07OMOBqfJ5r1wHs36U6bLsqK4oXt3bhzFJwn3PjKkuz2O17pdVvygfJJ8ea/s1600/P1060223.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Rolled up like a burrito and sealed with a brush of water around the edges to button the packet up nicely ~ I added a bit of cheese to the top</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6qmTtYr1ifBEb9rq4sh8lX4z84ASKFh1iUbwEpya7FQobANoT2774iNva5Xsq_1BZ4v2RQXpXANAMc1sWZueC6HF_wPY2_TSsAl9f9HvN2reA8tbJ2D47Qw1ovXVieTBGUTeeeAhHtzX/s1600/P1060224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6qmTtYr1ifBEb9rq4sh8lX4z84ASKFh1iUbwEpya7FQobANoT2774iNva5Xsq_1BZ4v2RQXpXANAMc1sWZueC6HF_wPY2_TSsAl9f9HvN2reA8tbJ2D47Qw1ovXVieTBGUTeeeAhHtzX/s1600/P1060224.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Getting puffy while baking</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08w-smOl9351XE6nrzGala4O2uS9w9V8Gs61YGO8tQFTmiBKimt2HLZoMl9ytHb3qVDfkshPmdO72N7_t6ZoL9nGNtUXetnW2ekJZ0U8PhNC8V9JOptDsGUmQ9ACROleOEC71gvbxkoaE/s1600/P1060228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08w-smOl9351XE6nrzGala4O2uS9w9V8Gs61YGO8tQFTmiBKimt2HLZoMl9ytHb3qVDfkshPmdO72N7_t6ZoL9nGNtUXetnW2ekJZ0U8PhNC8V9JOptDsGUmQ9ACROleOEC71gvbxkoaE/s1600/P1060228.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Golden brown and delicious</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Flaky pastry, creamy Ranch, smoky bacon, sweet honey turkey and gooey cheese</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></td></tr>
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<span style="font-size: small;"><span style="color: #444444;"><span style="font-family: Georgia,"Times New Roman",serif;">Oh yum!</span></span></span></div>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-22857707582352527712014-06-16T16:24:00.001-05:002014-06-22T08:23:23.888-05:00Naan Sense<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Saturday was a busy day, chores and all that. Outside, inside and all around the realm we worked. By mid-afternoon it became apparent to both of us we hadn't eaten very much and the time had come to do something about that. I had bought a package of Naan a couple of days before, so I figured with a few more ingredients from the pantry and herb garden, I might just have a tasty nibble. A "pizzaesque" sort of thing. I always make my own pasta sauce, but I do store a red and white for emergency situations such as this. This time, no red sauce at all. Hmmm, Alfredo sauce in a pinch sounded doable. Let's go for it. I snipped a branch of basil from my patio herb patch and grated some Asiago cheese for the finishing touch. Hey, looking good now. Plus, I had a few fresh grape tomatoes in my fruit bowl that I'd bought on my last grocery buying trip and I do love tomatoes. Check this out...</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46Pz4W1o4B9kCmZfqmIt1xIEgTkfccp4IwAey7O9XUJwkx41VzKRGi_F6hFoV4kp706iRAijBWkOG4fAXVgZ5xZx8fdng9aozRNjK2rntnlCD_IiHrjLlaUGSILe8jnfujXQObL_MLnNu/s1600/P1060247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46Pz4W1o4B9kCmZfqmIt1xIEgTkfccp4IwAey7O9XUJwkx41VzKRGi_F6hFoV4kp706iRAijBWkOG4fAXVgZ5xZx8fdng9aozRNjK2rntnlCD_IiHrjLlaUGSILe8jnfujXQObL_MLnNu/s1600/P1060247.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Naan on an ungreased baking sheet with a smear of Alfredo </span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2z7Q1pcGVt-xitY_bDsb6fNTjlBmOVJcm-LRKGM0e_pGG24GPSk3qDubUnkprTMk0MqCEry_JUX3Q-sy6d86AAej0rw8R4qSIvP7ZWKOSzN04t4d_5sTrRYvCfO8bNQoT_J1tkhLHLfFG/s1600/P1060248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2z7Q1pcGVt-xitY_bDsb6fNTjlBmOVJcm-LRKGM0e_pGG24GPSk3qDubUnkprTMk0MqCEry_JUX3Q-sy6d86AAej0rw8R4qSIvP7ZWKOSzN04t4d_5sTrRYvCfO8bNQoT_J1tkhLHLfFG/s1600/P1060248.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Chiffonade of basil on The Horn Player's side of the baking sheet,</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hqV4M_oQnW2Lkcj4TLsfr0h8YaMrTEjqEwwuGU3ZaKbHfuPDyyk4FBruiQjYpAlOceUVczZlY-OzuWwB2lsBQ10sn8o9DnzAVFyjsfHOMcUye-tz5dNFi_tqi6gGyVa2ypUvGO_hzc4t/s1600/P1060249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hqV4M_oQnW2Lkcj4TLsfr0h8YaMrTEjqEwwuGU3ZaKbHfuPDyyk4FBruiQjYpAlOceUVczZlY-OzuWwB2lsBQ10sn8o9DnzAVFyjsfHOMcUye-tz5dNFi_tqi6gGyVa2ypUvGO_hzc4t/s1600/P1060249.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">and chiffonade of basil and tomato on my side.</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqrMyMkEY0wuSVSTyupC_wpuZzLY3TuQdl3DrzhvqnU7kn77HtQqvKoTYzq78LMJhMrPDBb0vBQJNthAaRnL6Zw8RSwsYK6p3aqBnpFkDrNRHfk43vX9dDX26KBGSimjFyDPTFT4-DU8_/s1600/P1060250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqrMyMkEY0wuSVSTyupC_wpuZzLY3TuQdl3DrzhvqnU7kn77HtQqvKoTYzq78LMJhMrPDBb0vBQJNthAaRnL6Zw8RSwsYK6p3aqBnpFkDrNRHfk43vX9dDX26KBGSimjFyDPTFT4-DU8_/s1600/P1060250.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Shard-like grating of Asiago cheese scattered over both.</span></span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Bake in a 375 oven until the cheese is bubbly and melted. The Naan will brown a bit more and become nice and crispy. Slice and enjoy with a cold libation and if you like, a small salad for a great lunch or light supper. </span></span></span><br />
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Note: This method could be used with any ingredients. These two are totally vegetarian, but you could add seafood or whatever you may prefer. I think crab meat would be divine here. And red sauce brings on so many more choices, for example a hearty sausage such as thinly sliced Andouille and fresh oregano. Oh my!</span></span></span></i><br />
<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2b8KVHCYu77-DP2lzfgGUR0_GqR9Syk95JOROG7BigWC6mXtwEzNPIZuZENHSWzrb86kwDhICERVN9oob9JHSxPRU1GZlPTFaPGISTYB8EsPbk0wyLpu4lSWPfe_1CPx5IlvQuzC4WjR/s1600/P1060252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2b8KVHCYu77-DP2lzfgGUR0_GqR9Syk95JOROG7BigWC6mXtwEzNPIZuZENHSWzrb86kwDhICERVN9oob9JHSxPRU1GZlPTFaPGISTYB8EsPbk0wyLpu4lSWPfe_1CPx5IlvQuzC4WjR/s1600/P1060252.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Out of the oven with a bit of black pepper sprinkles.</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3MfPhAxSDwmMcnIBZtNEOBkJykYaE46htFymnMh3CGvcb4WkpzJ2jr7a2RaeaotRp59powSGDgsmB1kdsH7-8GCTZS8pDOdhjU_apzCHtvbIRLIGisK6pkao_Rgpj1I16tbvT5PF0Wtp/s1600/P1060253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3MfPhAxSDwmMcnIBZtNEOBkJykYaE46htFymnMh3CGvcb4WkpzJ2jr7a2RaeaotRp59powSGDgsmB1kdsH7-8GCTZS8pDOdhjU_apzCHtvbIRLIGisK6pkao_Rgpj1I16tbvT5PF0Wtp/s1600/P1060253.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Yes...it was delicious!</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_ARtjtRdohWDA8xUgpnGggUGiREKKNCbs7C6oiU8EnGXSk1PE8x9ECzEamuLNvYXrpdx0YxflGcGQhj0aSSqAH9YUtT4TsyDX1gI2onKygGLxbT9tdC2cF_MVRCE38JJxvoO7Nre7j70/s1600/P1060255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_ARtjtRdohWDA8xUgpnGggUGiREKKNCbs7C6oiU8EnGXSk1PE8x9ECzEamuLNvYXrpdx0YxflGcGQhj0aSSqAH9YUtT4TsyDX1gI2onKygGLxbT9tdC2cF_MVRCE38JJxvoO7Nre7j70/s1600/P1060255.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Very delicious!</span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></td></tr>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0tag:blogger.com,1999:blog-393941502002933769.post-56691420877129921982014-06-08T21:44:00.000-05:002016-01-04T13:37:22.239-06:00Anny's Fried Chicken<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BJz4Qi-Ucf1t1-nJS09j2jc9g5otSXP-vknZ4rtRewS2f3nTOyTweKZWlEBrpNXZCRcpvJ3M25bU-8uu3HSLk-8OtF_wS-VUbXYj4bI7xo6YY3tMLpbU9exoXcjWlG9D-StapzgZCHkY/s1600/P1060180.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BJz4Qi-Ucf1t1-nJS09j2jc9g5otSXP-vknZ4rtRewS2f3nTOyTweKZWlEBrpNXZCRcpvJ3M25bU-8uu3HSLk-8OtF_wS-VUbXYj4bI7xo6YY3tMLpbU9exoXcjWlG9D-StapzgZCHkY/s1600/P1060180.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Tidbit for the cook ~ Gone</span></span></span></td></tr>
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<span style="color: #444444; font-family: Georgia;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">What says Sunday Dinner louder than Fried Chicken? In my book, nothing! My childhood in the river-bottom community where I was raised left me with more fond experiences than I can count. We had wide open spaces to play and explore, close family relationships with grandparents and learning experiences through living the small farm life. And the incredible food we enjoyed remains such a strong memory. I can almost taste it simply by thinking of it. </span></span></span><span style="color: #444444; font-family: Georgia;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">On any given Sunday we enjoyed Spring fryers straight from coop to frying pan to table, as well as pot roast resting in rich, brown drippings, with rice or creamed potatoes waiting for a drizzle of the meaty gravy.</span></span></span></span></span></span><br />
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<span style="color: #444444; font-family: Georgia;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Truly, o</span></span></span>ur family was favored with great cooks and green-thumb gardeners. When you put those two talents together you get farm to table goodness.</span></span> Having both maternal and paternal grandparents with years of experience at vegetable gardening, coupled with acres of rich river-bottom soil, well, the results were bounteous. There was definitely lots of hard work, but with abundant reward. Those garden patches gave us peas and butter beans straight from the vine and fresh thin-skinned new potatoes that were scrubbed clean, cooked right then and there, plopped into an old crock bowl and served naked with only salt, black pepper and fresh homemade butter. Now that's a taste unmatched. Simply divine! Corn-on-the-cob wonderfully sweet and chin dripping delicious was always a favorite of my brother and me. I love the squeaky snap when biting into a fun food like corn-on-the-cob. </span><br />
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<span style="color: #444444; font-family: Georgia;">You want luscious? Well, while the potatoes were still fresh and new, we scrubbed them spanking clean and scraped off most of their red papery skin, boiled them in salted water and ladled over a sauce closely akin to Béchamel. We called it <i>white gravy</i> and speckled it with loads of black pepper. That dish is truly one of my very favorite potato recipes. </span><br />
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<span style="color: #444444; font-family: Georgia;">Fresh tomatoes sliced, chilled and sprinkled with crystalline salt and dotted with black pepper were always sitting pretty on the dinner table. Fried eggplant and fried green tomatoes sat beside hot cornbread, sliced and ready to serve. And my favorite squash (Patty Pan) cooked down-low with a whole diced sweet onion and a generous nub of butter. Of course, at Ma's table there was always a bowl of green Cayenne peppers fresh from the garden. Their long skinny pods twisted and gnarled as if to warn of their heat. Wow, were they evermore hot, too. She made pepper sauce with them and we poured the peppery vinegar over everything from fried fish to field peas. It remains a staple in my kitchen to this day. Another treat was fresh crisp cucumbers and sweet onions that were sliced thinly and doused with a generous splash of vinegar and a sprinkling of sugar, chilled and passed around the table as day pickles. So cool and stimulating, a real palate cleanser with its piquant vinegar bite. </span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Looking back to those simpler times is a comfort to me now. My culinary chops learned and earned there in that tiny community and family kitchens of my raising. And now, there are certain dishes that speak loudly to me of those days and times like no other. Fried chicken is definitely one of them. When I make my version, I like to think I'm surrounded by the matriarch's of our family putting in their two-cents worth. So my way to crispy fried chicken employs a little bit of both my grandmothers methods and of course, Mama too. This is how it goes. </span></span></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">First, I was taught at a very young age the proper way to 'cut-up' a chicken. I still practice that today. It's way too easy and economical to buy the whole bird and do-it-yourself.</span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"> Don't be intimidated by a task that is dead simple.</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A whole bird washed (yes I wash my chicken) and dried ready for the process.</span></span></span></td></tr>
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<i><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Note: The process of breaking down a whole chicken into frying pieces begins by removing the wings. Then to the running gear, remove it and cut in half. Done, a thigh and a drumstick, every kiddo's favorite piece. Then remove the wish-bone from the upper breast if you like. My little brother and I always made a wish on the 'pulley bone' as we called it. Then cut the breast in half and the back in half and you have a deconstructed chicken. I usually fillet the breast halves and leave the 'tenders' next to the bone. I also remove that narrow bone attached to the top of the breast as seen in the first photo here. It's my nibble while cooking. Ma always gave my brother and me that little bite before dinner to make us happy until dinner was ready to serve. I miss her so much.</span></span></span></i></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">As you can see I'm using only half the chicken. Just The Horn Player and yours truly for dinner so there's no need for a bunch of leftovers. So I cut the bird in half with kitchen, aka poultry, shears by using the backbone as a guide. Beginning at the neck, cut alongside the backbone all the way to the Parson's nose and voila, first step done. Next lay the chicken out flat, skin side down and using a sharp knife or the shears again, break through the breast bone and continue until there are 2 halves of chicken. You may need to put a bit of muscle in the breast bone area, but it isn't that tough to do. You can also completely remove the backbone if you like by cutting alongside just as you did in the first step and discarding it. Now, wasn't that easy.</span></span></span></div>
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: small;">I season with a dry rub mixture that, to me, is perfect. I usually make up a batch and use the amount I need to season the chicken and reserve the rest for later. It's also good on pork chops. </span></div>
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<span style="color: #444444; font-family: Georgia; font-size: small;">4 tablespoons coarse Kosher salt</span><br />
<span style="color: #444444; font-family: Georgia; font-size: small;">2 tablespoons coarse ground black pepper</span><br />
<span style="color: #444444; font-family: Georgia; font-size: small;">1 tablespoon dried sage or poultry seasoning</span><br />
<span style="color: #444444; font-family: Georgia; font-size: small;">1 tablespoon garlic powder</span><br />
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<span style="color: #444444; font-family: Georgia; font-size: small;">Sprinkle the seasoning mixture over the chicken and toss around coating every piece of chicken well. Cover and place in the fridge for an hour or so for the spices to meet and greet one another. I use waxed paper pressed down against the chicken to cover. I love waxed paper...so retro.</span></div>
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: small;">Remember I mentioned I feel so connected to Ma and Mammy when I cook. This is one of those times. Mammy used nothing but all-purpose flour to coat her chicken and Ma used nothing but white corn meal. So, you can guess what I do, I bet. Half all-purpose flour and half white corn meal. I add a bit of paprika to the dredge and mix it in. Mama loved paprika. Place the chicken pieces in one at the time and coat very well. </span></div>
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif; font-size: small;">The flour/meal combination adds so much crunch to the chicken. It's frying and getting nice and crispy. I use cast iron to fry my chicken in just enough hot oil to come up about half way on each piece of bird while it's frying. I love cast iron.</span></div>
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Annyhttp://www.blogger.com/profile/03786129384110556838noreply@blogger.com0