tag:blogger.com,1999:blog-47105046512515509932024-02-15T20:37:00.745-08:00My Life in FoodJanehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-4710504651251550993.post-88435537116167658302023-08-01T20:05:00.000-07:002023-08-01T20:05:58.363-07:00Whipping Cream<p> Everyone should keep whipping cream in their fridge all the time. I mean ALL the time. </p><p>I used to just buy it for special occasions like Christmas or Thanksgiving. Until one magical day it was served to me with my coffee and I happened to know the waitress who told me later they always used whipping cream for their coffee service since they kept it on hand anyway. Life got so much better that day. I have kept whipping cream on hand ever since and life is so much easier. Without really gaining weight. </p><p style="text-align: center;"><b><span style="font-size: large;">Here is why you should have whipping cream on hand at all times:</span></b></p><p style="text-align: left;"><b>1. Yes, for your coffee in the morning. </b>If you have to wake up, it might as well be pleasant.</p><p style="text-align: center;">+++++++++++++</p><p style="text-align: left;"><b>2. Chocolate Sauce:</b></p><p style="text-align: left;"><b>Equal </b>parts dark chocolate chips and whipping cream heated together in the microwave.....It's that easy. I usually pour about 2 ounces into a tiny jar. Then empty the jar into something else. Then fill the jar to the same level with whipping cream and put in microwave for about 40 seconds until it starts to boil. Take out immediately. Add the chips into the heated cream and stir until the chips are melted and the mixture is silky smooth. Voila! You have hot fudge sauce. Actually you have Chocolate Ganache. Pour in top of ice cream. Or a cake if you make enough.</p><p style="text-align: center;">+++++++++++++++++++</p><p style="text-align: left;">3. you might want to make a random <b>Pavlova</b> if you have some extra eggs laying around.</p><p style="text-align: left;">And this is where having hens comes in handy. When my magnificient and unforgettable best neighbor of all time Alisa moved in next door she brought with her a flock of not just chickens but children, goats and dogs. The dogs and children would worm their way into my heart never to leave; the children, sadly left physically soon enough but the dogs are still here long after the family exited for the West. And the love of chickens has also stayed.</p><p style="text-align: left;">Alisa taught me that chickens are far easier than one might think. You buy a few chick at the store when they are young and adorable. If you are seasoned you will get pullets. Those who elect to get the cheaper straight run learn soon enough that they will end up with more roosters than they need nor want and roosters are more trouble than they are worth. </p><p style="text-align: left;">Hens, on the other hand, will provide you with more eggs than you can handle. When I had six roaming my yard I had them named and I knew their personalities. My favorite was Ruth Bader Ginsburg, so named because I watched her fight off a snake in the hen house. Lettie was snow white and named for the Rowlett High School eagle mascot. Six chickens gave me more eggs per day than I knew what to do with. After giving away about a dozen eggs a week I took to making every dish I could find that required eggs. Creme Brulee was a good one. Here is today's recipe for a sure winner and surprisingly easy: AND you need whipping cream.</p><p style="text-align: left;"><br /></p><p style="text-align: center;"><b><span style="font-size: x-large;">Pavlovas </span></b></p><p style="text-align: center;"><br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4Cn6sWNGn3N8ymzfLSDQOp8dR7DvP7u-sQDaeiNDEB_TVzCWFkNj_gQqwujM9vwuaPrLWqIMX45eeAy5_d5dUpapxydQgDGeZjnyb_tpo6vMMoR8M2CnsWfRrliOGhAkro8lFQo77o_LinlhmO_Kp37WzUOe-48eUipHkOQQZUCcO6ne6LmQmGbdu78/s640/pavlova.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="640" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4Cn6sWNGn3N8ymzfLSDQOp8dR7DvP7u-sQDaeiNDEB_TVzCWFkNj_gQqwujM9vwuaPrLWqIMX45eeAy5_d5dUpapxydQgDGeZjnyb_tpo6vMMoR8M2CnsWfRrliOGhAkro8lFQo77o_LinlhmO_Kp37WzUOe-48eUipHkOQQZUCcO6ne6LmQmGbdu78/s320/pavlova.jpg" width="320" /></a></div><div style="text-align: center;">Here is the one I made last week</div><p></p><p style="text-align: left;"><br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbtm2vn0aFNCAQuglYrNHLT98quoQ2hMydeUfT1jy4WZfI8IlAGz1vx-S32CsbYjWAVe5r9YPOx9a9imVntcr0qjWe_W0acnTzdLf-lay6xpwAIJ5WHnGj6WWmL5LrVeRi8AjGDYf8BnBMN9toJhFbhX_ha3WumC-stgkuf32s2QAe66i-XTwhU1LDjA/s960/pavlova%20at%20art%20and%20espresso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbtm2vn0aFNCAQuglYrNHLT98quoQ2hMydeUfT1jy4WZfI8IlAGz1vx-S32CsbYjWAVe5r9YPOx9a9imVntcr0qjWe_W0acnTzdLf-lay6xpwAIJ5WHnGj6WWmL5LrVeRi8AjGDYf8BnBMN9toJhFbhX_ha3WumC-stgkuf32s2QAe66i-XTwhU1LDjA/s320/pavlova%20at%20art%20and%20espresso.jpg" width="320" /></a></div><p style="text-align: center;">and here is the one I bought at my favorite cafe in Winnsboro</p><p style="text-align: center;">where I loved to sit with the Dallas Morning News on Saturday mornings</p><p style="text-align: center;">++++++++++++++++++++++</p><p style="text-align: left;"><br /></p>4 egg whites (not a trace of yolk)<p></p><p style="text-align: left;">1/2 cup sugar plus 1/2 cup sugar.......so a whole cup of sugar in all</p><p style="text-align: left;">1 teaspoon vanilla or almond extract</p><p style="text-align: left;">Parchment paper laid out on a big sheet pan</p><p style="text-align: left;">++++++++++++++++++++</p><p style="text-align: left;">.....I run the sugar through the blender to make it super fine. I think it makes the whites beat up fuller but I'm not sure</p><p style="text-align: left;">to make sure you don't get any yolk in the whites I separate each egg one at a time then put it aside into a master bowl. This way any mistake with a yolk is confined to just that egg instead of contaminating the whole batch of eggs.</p><p style="text-align: left;">Make sure the beaters and bowl are super clean. Any oil will keep it from beating up fluffy.</p><p style="text-align: left;">Beat the whites with the first half cup of sugar and extract until fluffy. fold in the other half of the sugar until just combined. Don't over mix.</p><p style="text-align: left;">People will tell you to draw circles onto the paper but I just spoon the mix onto the sheet and make a depression in the middle. Be delicate. The less you move the mixture around the better.</p><p style="text-align: left;">Cook at 210-220 degrees for about 2 hours. It will be crisp on the outside and soft inside. It might stick to the paper. Cook a bit longer if so. Lower the temperature if you notice it browning.</p><p style="text-align: left;">*** Now the magic happens:</p><p style="text-align: left;">When it is cool. (And you can freeze them and keep them for days. maybe weeks.) </p><p style="text-align: left;">When it is cool, layer each pavlova with whipping cream, strawberries then top with a tiny spoonful of blueberry preserves. Or real blueberries if you have them.</p><p style="text-align: left;"><br /></p>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-16309834237942057812023-07-29T13:29:00.005-07:002023-07-29T18:10:52.779-07:00La Pitchoune: The Food<p>I intended to rush right in and tell you all about our experience cooking in Julia Child's house but I've been very busy back home cooking. I had no idea what an effect the week would have on my actual life. </p><p>The first thing Makenna had shown us how to cook was Julia's iconic omelet: the dish that had made her famous, the most simple and basic egg dish yet most exotic of ways to cook an egg. So easy that I can tell you right now in about three sentences: scramble two eggs in a bowl, heat a pan until it's really hot, add a large amount of butter, then over high heat add the eggs. Swirl the eggs around in the pan until they gather in the center and cook together until they're almost done, finally swirling and gathering up until the final gathering you gather one third of the eggs in a folding motion and fold them over onto themself like an envelope. The final lap of this ballet involves folding the egg onto the plate in a motion that folds it into the final envelope as you plate it onto the plate. There are, of course, myriads of YouTube videos to show you how to do this. </p><p>Back home, I had already perfected this technique and played with it a little bit more and soon tired of it but something else happened. It revived my interest in eggs for breakfast in a new way. After a couple of weeks I have to admit I grew tired of omelets and reverted to scrambled eggs. However, that time I had bought some locally grown and butchered pork sausage from a friend who practices regenerative farming. I had been looking for the kind of pork sausage from my childhood without success until <a href="https://www.stoutcreekfarm.com/" target="_blank">Stout Creek Farm</a> hit the Winnsboro Market. And I can now enjoy sausage with the old-fashioned flavor I grew up with. So, breakfast for me now instead of a French omelet is a scrambled eggs sandwich with a couple of sausage patties. And, instead of the bad rap sausage got in years past, I'm enjoying more protein in the morning and feeling more energy.</p><p>The one thing the trip did for me was remind me that good eating was also healthy eating. And a trip to my local Farmers Market was every bit as easy at the trip the French cooking school had taken us on to Cannes. Because that's the first thing they did our second morning at cooking school. </p><p>In Cannes, they divided us up into couples and gave each couple fifty Euros with instructions to buy four different vegetables and one fruit for the kitchen. And one selection had to be something we were not familiar with. I think Elizabeth and I got green beans, asparagus, squash, tomatoes and cantaloupe. Our mystery vegetable was the squash. It was round and we had never seen round squash before--had no idea what it was until we got back to the house and Makenna told us what it was. It looked like a Christmas tree ornament to me. </p><p>By the time we returned to La Pitchoune our bounty ended up as a magnificent display fit for a magazine cover. In my case I turned it into the background for my phone. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUNLFMhgwYqMhD0P7htmsga0uZSkpACT_zBbXAK_-WORh-Gub7WWQ23SJo7SWDAYxRk07omJRPO37r3X6hDlvgE6Cu_sbO3flQissaptynH2kSlVGeSp3aY753mVnUpmdj2WbHrQgo0PrzKCrXiXTHCPMkt3nw6VUn4eGaYbCHn6-EQYjNNIM3Z0RdM8/s640/cooking%20school%20market%20haul.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUNLFMhgwYqMhD0P7htmsga0uZSkpACT_zBbXAK_-WORh-Gub7WWQ23SJo7SWDAYxRk07omJRPO37r3X6hDlvgE6Cu_sbO3flQissaptynH2kSlVGeSp3aY753mVnUpmdj2WbHrQgo0PrzKCrXiXTHCPMkt3nw6VUn4eGaYbCHn6-EQYjNNIM3Z0RdM8/w612-h459/cooking%20school%20market%20haul.jpg" width="612" /></a></div><br /><p>This ended up being the vegetables we drew from to cook with for the week. </p><p>But also, the trip to the Cannes market inspired me to resume my Saturday trips to the local Farmers Market. And to enjoy cooking again.</p><p>The other thing the school did was remind me to relax and take my time. To just think about what I'm doing while I'm cooking. To taste as I go. The Slow Food Movement may have started in Italy but it's really a very European movement now. The idea of taking your time to savor and immerse your whole self, more than just your thoughts, but your attention, your full attention, your taste buds, almost your soul dedicated to the flavors and textures of the food before you. </p><p>I came home to cook things that weren't actually French, like risotto (which is Italian) and foods that weren't even European like grits. But I slowed down and put more thought into the process, tasting while I cooked. </p><p>About the second day our main instructor, Kendall, gave us a lesson on egg whites. We did a couple of things with egg whites. We made a chocolate mousse and then a cheese souffle. Each time she had us beat the whites with a whisk by hand-- each person beating her little heart out for all we were worth and then passing the bowl off to the next person in the circle. This hands-on method allowed us to watch the process develop organically rather than by a mechanical method doing the work for us. It was like watching a miracle performed before our eyes. I couldn't say precisely when the miracle occurred but at some point, the eggs transformed from translucent goo into pure white angelic foam. Even doing it slowly and passing the bowl around the miracle was hard to pin down. Food really is magical.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSfPGuamBDqMqLI08ybHrZvMe1Bc5XCEtghpOf0eIsFImMrwZrFL83EFqJ1enEhMyKxKYboU7mmf6t3jUxXdYnHtq-zZG13z_H6nW-Uh8TgaX4WpsnbXl0wzLBc0rhK79ldUqdMHifsvjoFuXYN65tw79lQEAD1JQ_hiZZxN1yWkfG092uMKHOt0kv-E/s1606/cooking%20school%20eggs3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1606" data-original-width="1124" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSfPGuamBDqMqLI08ybHrZvMe1Bc5XCEtghpOf0eIsFImMrwZrFL83EFqJ1enEhMyKxKYboU7mmf6t3jUxXdYnHtq-zZG13z_H6nW-Uh8TgaX4WpsnbXl0wzLBc0rhK79ldUqdMHifsvjoFuXYN65tw79lQEAD1JQ_hiZZxN1yWkfG092uMKHOt0kv-E/w343-h489/cooking%20school%20eggs3.jpg" width="343" /></a></div><div><br /></div>We had many different lessons on techniques and foods that a lot of us had never had experiences with. The first day we explored all the spices in the cupboard and we tasted and smelled spices we'd never seen before. We learned about infusions. The best example of an infusion is coffee. Who knew? After making a milk infusion with about seven spices it went into a scalloped potato dish. The clear winner was Grains of Paradise and we ended up putting it in everything. It smelled wonderful yet I had never heard of it before. Turns out it's from Ethiopia.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l3AU1_pIQobGewRrzj0T94uW7HNSqDaVyw-qGIiAIhyD6sfeW5NPnvr_cLu_bjJ5bxIlqsSV_84muWmcXTimjiJqcRflVRVC-Lxzg6a9qgq4clhf5g_cAiJkkFr-YtAXdi8wp-Q80EeajlzZFe_n2q-RqJyZ8VM-gt_MFa-59un7-C8Ns1gnue4UGHc/s640/cooking%20school%20grains%20of%20paradise.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l3AU1_pIQobGewRrzj0T94uW7HNSqDaVyw-qGIiAIhyD6sfeW5NPnvr_cLu_bjJ5bxIlqsSV_84muWmcXTimjiJqcRflVRVC-Lxzg6a9qgq4clhf5g_cAiJkkFr-YtAXdi8wp-Q80EeajlzZFe_n2q-RqJyZ8VM-gt_MFa-59un7-C8Ns1gnue4UGHc/w578-h433/cooking%20school%20grains%20of%20paradise.jpg" width="578" /></a></div><div><br /></div><div>You can barely make out the Grains of Paradise label on the little bottle on the far left. Smoked Black Cardamon......Purple striped Garlic.........Black Lime.......Hyssop Thyme.....These were all new to me.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6FYVCq10zXiWdgVYAYcVlwEa8ghUyU0EdGiiVv9k-FPhBgpaQE_3Tp3tFBeuaPIq_nGhjdwVSRQk1GyNZIWnKmAHRpP0FgrBUYLsOSEfRt0zZjinBHS-VhJBDYZH57b2GJpulHSkD_bNzLqGRZ-zaU4rrE8V5zGMGHzP1P2QdGRlcnptxNcbiMW4a5p8" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="141" data-original-width="180" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6FYVCq10zXiWdgVYAYcVlwEa8ghUyU0EdGiiVv9k-FPhBgpaQE_3Tp3tFBeuaPIq_nGhjdwVSRQk1GyNZIWnKmAHRpP0FgrBUYLsOSEfRt0zZjinBHS-VhJBDYZH57b2GJpulHSkD_bNzLqGRZ-zaU4rrE8V5zGMGHzP1P2QdGRlcnptxNcbiMW4a5p8" width="306" /></a></div><br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></div><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></div><br /><p>Baked fish........Bone marrow........... roasted lamb.......roasted duck.......We learned about, cooked, deboned, and tasted so many new dishes that I can't describe each one adequately. <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgA57KAzSfxG8nsJQ0qLTqmgIrienAVAwKuvofgNYK_PymauzuKkWVcU2QduitdrAD49CsDUtBvvc3G-6p5BecgrkdX7bXy4h9RqghOUdjsY-P2dVbnsdDyEQjzHlLwpqqCtQ4BmKRGGGLPfyN9GoTQguNbNQ98EVmtoB08Tmsh8ucR_OCf-P1QzDDeIGQ" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="" data-original-height="191" data-original-width="240" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgA57KAzSfxG8nsJQ0qLTqmgIrienAVAwKuvofgNYK_PymauzuKkWVcU2QduitdrAD49CsDUtBvvc3G-6p5BecgrkdX7bXy4h9RqghOUdjsY-P2dVbnsdDyEQjzHlLwpqqCtQ4BmKRGGGLPfyN9GoTQguNbNQ98EVmtoB08Tmsh8ucR_OCf-P1QzDDeIGQ" width="302" /></a></p><p>Some of these foods I may never eat again. I can't buy a duck at the Walmart back home to roast. So that's never going to happen. But now I've had the opportunity to see one roasted. I know how to score the fat on a duck before I cook it and I've seen how quickly it renders in a pan. I've tasted duck fat. I've tasted bone marrow. I watched how gracefully Kendall boned the fish we ate for lunch. And I do have access to lamb meat at home from a farm that practices regenerative farming so I might buy some lamb and roast it. These have all been wonderful experiences. </p><p><b><i>Of course</i></b>, it was the experiences. What did I think I was going for?</p><p>But it was so much more than just the techniques we learned or the information we gained. Elizabeth and I just had a really good time cooking and eating and having conversation with good people. We met four other women we had never known before. All the women were veteran cooks and Capri Cafaro (interestingly enough, the only one I don't have a photo of) does cooking shows professionally. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8coCSIT1GgemeYJVWac8-QoOjIsySvIFuDtFl6rM3xNT1CFV62dw9YJ17emkIOSW8GW4YD4u9l-2mYAgOULXfqgAmhHeZ7FgKPNuWADCk7RKwSp61F_iJSdF5NHXZ3hvN016x22ikJ90H3eBWxlje5QUhdn77QMoykVdoe8q5_UDJv5alI8EpuwTRPPM/s640/cooking%20school%20around%20island.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8coCSIT1GgemeYJVWac8-QoOjIsySvIFuDtFl6rM3xNT1CFV62dw9YJ17emkIOSW8GW4YD4u9l-2mYAgOULXfqgAmhHeZ7FgKPNuWADCk7RKwSp61F_iJSdF5NHXZ3hvN016x22ikJ90H3eBWxlje5QUhdn77QMoykVdoe8q5_UDJv5alI8EpuwTRPPM/w656-h492/cooking%20school%20around%20island.jpg" width="656" /></a></div><br />Our meals would usually be ready late in the evening and by the time we were ready to eat, the table would be set in the living room with beautiful plates and glassware. There would be a specific wine chosen to complement the evening's meal and even a special non-alcoholic drink for me. It was relaxed but felt fancy.</div><div><p>Kendall or Makenna might join us to explain a few more things about the food then disappear to clean up. </p><p>On our final night while we packed and made our travel arrangements, Kendall cooked an eight-course meal for us that was decadent yet simple: The main course was pigeon, or, as some people might call it, squab, with a rich dark sauce. Our first courses were foie gras of the duck fat we had rendered earlier in the week, ginger and cherry granita, asparagus, onion soup, cucumber salad, tiny crushed potatoes topped with caviar, the squab and then finally fruit with a whipping cream topping. </p><p>And then the magic of six strangers with one common interest happened. For the next two hours we talked about every subject there was to talk about. The conversation that started with one woman describing how to cook a traditional Christmas Feast of the Seven Fishes ended up about family dynamics. Another woman gave me her recipe for a pasta she cooks back home and some great stories of working for the church that I could never repeat. </p><p>There is an intimacy in knowing you will probably never see each other again. Confidences are shared, honesty abounds. </p><p>I had taken a biography on Julia Child to read on the trip but didn't have time to read until I got home. Now that I've finished it, one paragraph stands out. </p><p>At the end of her life, after her husband and friends had died, Julia made one last trip to close down La Pitchoune and sell it. Even though a great deal of <i>Mastering the Art of French Cooking</i> had been written there, she had no lingering sentiment over the house. The house held no draw for her without Paul or Simca. It was only a building. It was the people and the experiences inside it that made the house special to her. And I realized that that is the way I felt about my trip to the famous landmark. </p><p>I had a wonderful time and met some great people. I'm glad I got to bring those memories home with me.</p><p>I went to France to see Julia Child's house. But it was her people I will remember. </p></div>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-44133425894720150612023-06-21T20:02:00.011-07:002023-07-29T16:50:31.753-07:00Going to Cooking School: The House<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTKSLQIWBKKdVP5XOVr3-aemLVphdJsj_Kk0pA8eOmBVwck70uchc1zWg3iJTtscumj-gSzCZFEFz_31NCchG02cClkuG4Ioodp4KE8KA0Txbl4JUIEkAtoM4L2hhqH21N7C7TzfINclomySQV3dP2GUqbvyEXwm7temj8sdYo-gwfmXEmWu8yuGDbkZb/s640/cooking%20school%20outdoor%20table.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTKSLQIWBKKdVP5XOVr3-aemLVphdJsj_Kk0pA8eOmBVwck70uchc1zWg3iJTtscumj-gSzCZFEFz_31NCchG02cClkuG4Ioodp4KE8KA0Txbl4JUIEkAtoM4L2hhqH21N7C7TzfINclomySQV3dP2GUqbvyEXwm7temj8sdYo-gwfmXEmWu8yuGDbkZb/w536-h714/cooking%20school%20outdoor%20table.jpg" width="536" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-size: large;"><b>I've never been to a cooking school before.</b></span> And certainly I've never been to one that took place inside the home of the famous chef everyone in America loved as much as Julia Child. We spent most of our first day at the house named "La Pitchoune" (French for "Little Thing") walking around in awe, looking at everything, pondering how they fit into the life of such a dynamic personality. </span></div><p></p><div style="text-align: left;">The house itself is so very welcoming and relaxing. It's simple and relaxing, with terra cotta floors that might instantly shatter a wine glass but also bear no grudges and carry no stains, either. It has changed very little since Julia lived there and has only changed hands twice since it was built. It's painted a Provencial blue-green and cream -- I had to keep reminding myself that we were in Southern France: the area known as Provence, so- yes, the furniture is French Provencial, the <u>real</u> French Provencial. The house has basically five rooms. There is only the kitchen, a relaxed living room with a dining table and a large sitting area in front of a fireplace, and then the three bedrooms--period. Any grandeur the house provides comes from its simplicity--and from the use of windows to open the house to the grounds and beauty of the countryside. Also, there were books everywhere we looked. It was like living inside a library of cookbooks and not just any cookbooks, really interesting ones. One stack alone had books on such esoteric subjects as Olive Oil, one on Cheese, one on Fish and a book on African cooking. I didn't know which one to read first.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here is a photo of the common room from one angle showing the counter where the coffee and breakfast food were laid out each morning. There were bookcases everywhere and where there weren't bookcases the walls had great cabinets that held dishes and china.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Eh1QTQUGTDQFrwJXgBKB2tUaCH0FJntV3mR39mjvwVgaFWqhTJw9Yr7-GEkeAeb4QinONKPAtWybzZ4RinWWpFODy1vwK2lFLo4GVkYSmgenxHZb66KleFYU8-lfiH392Tn2Y6Np5BuZfby35-CMnBi5JYPhHqgmczgWY8eC9FURtGC5N5a0zHIWWnZO/s640/cooking%20school%20breakfast%20area%20with%20window.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="480" data-original-width="640" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Eh1QTQUGTDQFrwJXgBKB2tUaCH0FJntV3mR39mjvwVgaFWqhTJw9Yr7-GEkeAeb4QinONKPAtWybzZ4RinWWpFODy1vwK2lFLo4GVkYSmgenxHZb66KleFYU8-lfiH392Tn2Y6Np5BuZfby35-CMnBi5JYPhHqgmczgWY8eC9FURtGC5N5a0zHIWWnZO/w565-h424/cooking%20school%20breakfast%20area%20with%20window.jpg" width="565" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makenna Held and her husband Chris both made little speeches telling us to make the house our own while we were there and not hesitate to poke around and use what was in the cabinets and refrigerator. They both showed us how to make coffee but I'm afraid it wasn't enough because no one out of the six of us could really figure out the expensive deLonghi espresso machine until around Wednesday or Thursday. It required about six steps of making sure the old grounds were cleared out, the water spout had rinsed, enough new water in it, enough fresh grounds, enough fresh beans, and the electric breaker had not tripped in the old house. On the first day I finally just cried out in desperation that I was just two damned stupid to deserve a cup of coffee and got a Coke out of the fridge. I intended to take a picture of the coffee maker and failed but I did take a snap of the toaster when I Googled it and found out how much it cost.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzV8wxkiSGP6vKdH5Qtw6gvziG0T8e4D-TxrJmkJJpRomt7D7h-fOJAsPEOt3KcNeCK-U0HJ_POynKnVJLKxEePyLxSYcNhx9vEnVMWKPAHSgCWq0lkjjkQq8avV7GUZH3D3OpNuq7Aha7NheOHH4-bT-4Vi7WVfn5kIWF7EyadRL_Dry1sck6YPJatfs/s320/cooking%20school%20smeg%20toaster.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzV8wxkiSGP6vKdH5Qtw6gvziG0T8e4D-TxrJmkJJpRomt7D7h-fOJAsPEOt3KcNeCK-U0HJ_POynKnVJLKxEePyLxSYcNhx9vEnVMWKPAHSgCWq0lkjjkQq8avV7GUZH3D3OpNuq7Aha7NheOHH4-bT-4Vi7WVfn5kIWF7EyadRL_Dry1sck6YPJatfs/s1600/cooking%20school%20smeg%20toaster.jpg" width="320" /></a></div><div>This is a SMEG toaster. They are really special. Like, REALLY special. I'm not sure why. Oh, it's also, not just any Smeg, this one was a Dolce Gabbana Smeg toaster. And that first morning when I couldn't make the coffee maker work I was able to make toast with it. But, as soon as I got the toast buttered here came the guy with the pastries and my toast was immediately forgotten:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkL4Nv33e4fxh6DwRxvAwWkfuGAJinwGpBDf1EwALxy2cLUKsqixgr_q0biXdbMioKpGh8JdPlGXS1DJpTcOAdLGwo5_d_QtfaBqsJSiSGwmvN82Q8_AE46_T9m6QAkPWzloozrYPz2DCL1rt4ZFweRznr4dmHSLM6GW1EswxuVz_50pBExYitg026ltRR/s640/cooking%20school%20pastries.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="436" data-original-width="640" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkL4Nv33e4fxh6DwRxvAwWkfuGAJinwGpBDf1EwALxy2cLUKsqixgr_q0biXdbMioKpGh8JdPlGXS1DJpTcOAdLGwo5_d_QtfaBqsJSiSGwmvN82Q8_AE46_T9m6QAkPWzloozrYPz2DCL1rt4ZFweRznr4dmHSLM6GW1EswxuVz_50pBExYitg026ltRR/w370-h252/cooking%20school%20pastries.jpg" width="370" /></a></div><br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div>We ate some meals outside on the patio and some we ate inside at this table. All six students fit and made a cozy "family" around the table. I wish I had a better photo of the chandelier over the table. You can see just the bottom portion of it. Kendall Lane's husband Ross took some of Julia's pots that he found in the kitchen and hung them in a circle in the most magical way that gave ethereal light and beauty to the evening. <br /><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLMhwoSNKZ6Cw0Me0GPsjHzXG9r5ZXmKBOn5SyiQ6RV5_6KG8s6NBMCf0C03zIn4XGGIFSWRUXUPa9UKsXGUM6I3r7_sh67MKUWGHBlq7pfsZUpyD6AlzrGVMlQ9156VdlAEsk31Pf9i7KNAgXyzU6CJbYzNjwe2RbZk17YxkXkz8q-VNCdtLyA1HB1nA/s640/cooking%20school%20dining%20table.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLMhwoSNKZ6Cw0Me0GPsjHzXG9r5ZXmKBOn5SyiQ6RV5_6KG8s6NBMCf0C03zIn4XGGIFSWRUXUPa9UKsXGUM6I3r7_sh67MKUWGHBlq7pfsZUpyD6AlzrGVMlQ9156VdlAEsk31Pf9i7KNAgXyzU6CJbYzNjwe2RbZk17YxkXkz8q-VNCdtLyA1HB1nA/w565-h424/cooking%20school%20dining%20table.jpg" width="565" /></a></div><p><br /></p>The house wasn't actually owned by Julia and Paul Child, though they paid to have it built in 1965. After World War II the French became nervous about foreign takeovers so they forbade any type of ownership of property by non-citizens. Instead, Simone Beck, Julia's good friend and co-author of her famous <u>Mastering the Art of French Cooking</u> simply carved out a small section of her own estate and they became neighbors. And Julia only spent a small part of her year living there while she and Simca collaborated on perfecting dishes during the day then eating and relaxing in the evening with their husbands.<p></p><p>As Julia aged and stopped traveling she sold the house to a woman who ran a cooking school (by this time the French laws had changed and she was able to own the house). Then when that woman put the house on the market Makenna Held purchased it sight unseen. </p><p>Over the last few years Makenna has made a few improvements like adding bathrooms to each bedroom and bringing the 50-year old plumbing up to date. But she and her husband have kept the house true to the retreat that Julia loved so much. They picture themselves as curators as much as educators. Makenna's husband, Chris, in fact, is both librarian and historian. </p><p>Then, to be able to lead the cooking school Makenna attended Le Cordon Bleu culinary school. There she met our main instructor, Kendall Lane, who has been cooking since she was 14. Kendall's husband rounded out their main faculty as sommelier. Ross is also the plumber and welder and just about anything else they need. Most of the time we never saw the guys. The couple is building a restaurant in an adjacent town and the men spent most of their time overseeing the construction of that.</p><p>Anyone who has watched the TV show that gave my daughter the idea to come to this magical place (La Pitchoune; Cooking in France....HBO Max or the Magnolia network) has seen Pilou, the little dog that they say is not their dog but who roams around the neighborhood. Kendal was inclined to leave the kitchen door open ajar and Pilou is used to helping himself to their hospitality. We had a couple of Pilou sightings but the dog is so small and so old that we really heard him wheezing and snorting more than actually saw him. He would walk in and circle around the kitchen island then walk back out if there were no tasty bits falling from the sky. It was the gray cat, Lulu who captured our hearts. And we were able to spend time petting her when she wanted us to. On our last day she showed up with a deep wound on her read end. When we mentioned it to Kendall she whipped out her phone and within minutes we looked out the window and saw Makenna run by and scoop up the cat with a towel and get in the car and race off. Everyone was very worried, especially when we heard that the vet declared Lulu needed surgery. She was going to have to spend two weeks at home with Makenna's family........a feral cat who had never been in a car, never been to the vet, never stayed in a house or used a litter box; all of this while wearing a collar. </p><p><br /></p><p>Each one of the three bedrooms held a set of twin beds to accommodate the six students they teach each week. The beds are comfy, the linens are luxurious and the bathroom amenities are the best. It would rank up there with the top hotels. Elizabeth and I were given the guest room across the hall from the kitchen where James Beard usually stayed when he visited. The master bedroom was at the end of the hall and there was another bedroom next to it. </p><p>We ate most of our meals at the dining table that sat at one end of the living room. Sometimes we ate outside on the porch in the gracious French climate. </p><p>Then there was the kitchen. And here is the magic that happened. The magic of the whole week. I'll talk about that in my next post.</p><p>What started out as an intimidating room --Julia Child's Kitchen!!!-- became OUR kitchen. </p><p>Stay tuned. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-73698345373869897802023-06-09T10:12:00.008-07:002023-06-10T08:42:32.143-07:00Cooking in France<p> Travel ain’t for sissies. I should be sitting in a lounge chair in the sand on the French Riviera right now. Instead I’m at an uncomfortable table drinking forgettable coffee at the substitute airport when apparently the first flight didn’t work out and the people who are hell-bent on filling the planes to overflowing combined our flight with another. And it was only a stroke of luck at the last minute we noticed that our new flight was out of Gatwick airport and not Heathrow. Oops. Mad dash with luggage across London involving an Uber and two train rides proved to be the fastest solution—because trains don’t get stuck in traffic. </p><p>So our original plan for the day exquisitely honed to a perfectly serene arrival in paradise turned into the reality of what travel is in fact: Travel, boys and girl, is a drudge. It is the art to getting from point A to point B along with fifty thousand other people, none of whom know what they are doing- not even you </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3-5ETBpUje9Zed2ADBXTgv0xlWJuDcrDR5Un9MntZ0luaE99NS-jzmrD5GZ7ifJMsASTkPo8OwYeT3LBhrTA0PyqEGRbRQhC6IsOGxpjoBMTToy5LVOSdvbtfSIF3RnHXN6sR11D6ERFCf8knj8GZh0Ik5hmPh3Yrxio0pPUtKpoU9R5AMrDxYog/s3088/IMG_3656.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3-5ETBpUje9Zed2ADBXTgv0xlWJuDcrDR5Un9MntZ0luaE99NS-jzmrD5GZ7ifJMsASTkPo8OwYeT3LBhrTA0PyqEGRbRQhC6IsOGxpjoBMTToy5LVOSdvbtfSIF3RnHXN6sR11D6ERFCf8knj8GZh0Ik5hmPh3Yrxio0pPUtKpoU9R5AMrDxYog/s320/IMG_3656.jpeg" width="240" /></a></div><p>Elizabeth called me over six months ago to say she had found a cooking school on TV that is held in Julia Child’s house in Provence. Did I want to go?</p><p>Oh, yeah, did I want to go! In every way you can think of I wanted to go. Sign me up: spend time with my oldest daughter that I don’t get to see enough? Spend time with her alone with no distractions where it’s just us against the world the way it was for the first three years of her life when I was at home all day with her?. Spend time traveling to my favorite places: England and France? Where you are surrounded by a delicious mixture of humanity? Spend time cooking and eating? And last but the absolutely the best part: spend time in Julia’s kitchen. Sleeping in HER house, the place she perfected coq au vin for Americans to feel French. For four days? Did I want to go? Yes, indeedy—sign me up!</p><p>But we have to get there first </p><p>By the time we got to the hotel in Nice I was numb. The delicious mixture of humanity had turned into faceless cattle who were just in my way. Pulling my bag upstairs to the second floor (third really because the hotel is a flight up) I didn’t even want to talk to anyone. The customs officer was warning of Romanian pickpockets and I didn’t even care. I was missing an earring and my pockets were filled with receipts and crumpled napkins I stuffed in there when I couldn’t find a trash can </p><p>I had signed us up for separate rooms for these two nights. Elizabeth may have shared my body for nine months but I had a feeling that she and I would both appreciate more space as adults </p><p>Back in the hotel I calmed down and unpacked knowing we had nothing planned for tomorrow </p><p>I can feel myself relax enough to reflect on the best find of the trip so far….the one thing that has brought me such unexpected delight that I have no words to adequately describe it in a way to make you understand. All I can do is show you a picture and a brief description and hope you accept my joy. Out of all the expense and time and trouble of this trip here is what has made it all worthwhile::</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xBw-U2ZyedWXdNcL3EJzzShTb6vnN3go3H_hWygCWPq_xIOzbMjOwalGZpIrMC1CY3GWFXYOavrMU688uta2Ks_ZYuWiCCfg045m6HR738TFGOjSP6ZgPodsECfq70wZ_ArJaAsQcbCMiBidwNJJlRba00d07vFERL_Hq-hErm9a8qaTjpBFzxLe/s4032/IMG_3695.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xBw-U2ZyedWXdNcL3EJzzShTb6vnN3go3H_hWygCWPq_xIOzbMjOwalGZpIrMC1CY3GWFXYOavrMU688uta2Ks_ZYuWiCCfg045m6HR738TFGOjSP6ZgPodsECfq70wZ_ArJaAsQcbCMiBidwNJJlRba00d07vFERL_Hq-hErm9a8qaTjpBFzxLe/s320/IMG_3695.jpeg" width="240" /></a></div><p>This pen. It was part of a packet of freebies in the plane. It measures about 3” and has a cardboard body. It writes perfectly. Fits in my pocket. It’s all I need. No more and no less. Isn’t that just what we’re all looking for if we were really honest??</p>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-33671364795434075062023-04-25T13:38:00.005-07:002023-04-25T13:49:54.910-07:00Blueberry Dutch Baby<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgTkzdVC5eFp0FAw4DHns4IKRg3kj9nI6IpyooVVIJHAev_HFArJ-xlrwL1zZ9sHOMtxnd19e3Ww8018xXXH0-xtEw_X2yztp3NEXaQk96XIvSY6jnb379RlYMzPJtOvqfOpy_U_HnTN77O777V4Tn74TmLNhBVwkM3rbWt9PIo1JleJsP_nV6rpAcq" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="574" data-original-width="640" height="362" src="https://blogger.googleusercontent.com/img/a/AVvXsEgTkzdVC5eFp0FAw4DHns4IKRg3kj9nI6IpyooVVIJHAev_HFArJ-xlrwL1zZ9sHOMtxnd19e3Ww8018xXXH0-xtEw_X2yztp3NEXaQk96XIvSY6jnb379RlYMzPJtOvqfOpy_U_HnTN77O777V4Tn74TmLNhBVwkM3rbWt9PIo1JleJsP_nV6rpAcq=w405-h362" width="405" /></a></div><br /><p></p><p>Most of these ingredients I keep on hand except for the blueberries and lemon zest. The blueberries are usually sold in a quantity that ends up being two cups so I need to buy two lemons.</p><p><span style="color: #424242; font-family: inherit; font-size: 1.2em; font-style: inherit; font-weight: inherit; letter-spacing: 0.1em; text-transform: uppercase;">INGREDIENTS</span></p><div class="tasty-recipes-ingredients" style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #424242; font-family: futura, "trebuchet ms", Arial, helvetica, sans-serif; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="tasty-recipes-ingredients-header" style="align-items: center; background: 0px 0px; border: 0px; box-sizing: border-box; display: flex; flex-wrap: wrap; font-family: inherit; font-size: 11px; font-style: inherit; font-weight: inherit; justify-content: space-between; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="tasty-recipes-units-scale-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; display: flex; flex-wrap: wrap; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></div></div><div data-tasty-recipes-customization="body-color.color" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><ul style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 11px; font-style: inherit; font-weight: inherit; list-style: none; margin: 15px 0px 25px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="4" data-unit="tablespoon" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 tablespoons</span> butter, divided</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="0.5" data-unit="cup" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span> whole or 2% milk</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="0.5" data-unit="cup" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span> all-purpose flour</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="4" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4</span> large eggs</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="3" data-unit="tablespoon" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons</span> sugar</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="1" data-unit="teaspoon" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon</span> vanilla</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="0.25" data-unit="teaspoon" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span> salt</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;">the zest of one lemon</li></ul><div>+++</div><ul style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 11px; font-style: inherit; font-weight: inherit; list-style: none; margin: 15px 0px 25px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;"><span data-amount="1" data-unit="cup" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Futura !important; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup</span> blueberries</li><li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.1; list-style: disc; margin: 0px 0px 0.5em 25px; padding: 0px; position: relative; vertical-align: baseline;">Confectioners sugar for dusting</li></ul><div>Maple Syrup</div><div><br /></div><div><br /></div></div></div><hr data-tasty-recipes-customization="secondary-color.border-color secondary-color.background-color" style="background-color: #eae9eb; border-bottom: none; border-image: initial; border-left: 2px solid rgb(233, 240, 232); border-right: 2px solid rgb(233, 240, 232); border-top: 2px solid rgb(233, 240, 232); box-sizing: content-box; color: #424242; font-family: futura, "trebuchet ms", Arial, helvetica, sans-serif; font-size: 11px; height: 0px; margin: 25px auto; overflow: visible;" /><div class="tasty-recipes-instructions" style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #424242; font-family: futura, "trebuchet ms", Arial, helvetica, sans-serif; font-size: 11px; margin: 0px; overflow: auto !important; padding: 0px; vertical-align: baseline;"><div class="tasty-recipes-instructions-header" style="align-items: baseline; background: 0px 0px; border: 0px; box-sizing: border-box; display: flex; flex-wrap: wrap; font-family: inherit; font-style: inherit; font-weight: inherit; justify-content: space-between; margin: 0px; padding: 0px; vertical-align: baseline;"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 1.2em; font-style: inherit; letter-spacing: 0.1em; line-height: 1; margin: 0px 0px 10px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">INSTRUCTIONS</h3></div><div data-tasty-recipes-customization="body-color.color" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><ol style="background: 0px 0px; border: 0px; box-sizing: border-box; counter-reset: li 0; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li id="instruction-step-1" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: decimal; margin: 0px 0px 0.5em 35px; padding: 0px; position: relative; vertical-align: baseline;">Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter. </li><li id="instruction-step-2" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: decimal; margin: 0px 0px 0.5em 35px; padding: 0px; position: relative; vertical-align: baseline;">Melt two tablespoons of the butter in the cast iron skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)</li><li id="instruction-step-3" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: decimal; margin: 0px 0px 0.5em 35px; padding: 0px; position: relative; vertical-align: baseline;">Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.</li><li id="instruction-step-3" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: decimal; margin: 0px 0px 0.5em 35px; padding: 0px; position: relative; vertical-align: baseline;">You might be tempted to open the oven to check on things-especially if your oven glass door is dirty like mine and you can't see. Resist this temptation and trust your oven temperature. It will be ready in 15 minutes; no sooner and no later. If you open the door you run the risk that it will fall and maybe you have invited guests that you want to see the dramatic tall dish that will then fall right before them and not in the depths of your oven. </li><li id="instruction-step-4" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-style: inherit; font-weight: inherit; line-height: 1.5em; list-style: decimal; margin: 0px 0px 0.5em 35px; padding: 0px; position: relative; vertical-align: baseline;">Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup. Yes, it will fall. You have not failed. And if you can't serve it immediately, that's OK, too. Hot blueberries can be overwhelming. But nobody is going to want to wait. This is tasty. </li></ol></div></div>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-90052852564757534782022-12-15T11:06:00.000-08:002022-12-15T11:06:02.459-08:00Orange Mustard Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjAaP5RM3aiZommuhTqqkskwMotJiwzmv_qnkj9_tWVC0ofzZwtT-TcZ3r3NFOQRW-uqG6b3bQFSEo-WmpV8Qgnh904GauIE5FOU6GNaVcH_nA4n3wNWtzz2_sifJhkw6cIcvBMb763SZ32ORXQWjzYx_7-c8Lalh3RUlPaoWkVrAgQ5uOdnANtlSXC" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2228" data-original-width="2273" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjAaP5RM3aiZommuhTqqkskwMotJiwzmv_qnkj9_tWVC0ofzZwtT-TcZ3r3NFOQRW-uqG6b3bQFSEo-WmpV8Qgnh904GauIE5FOU6GNaVcH_nA4n3wNWtzz2_sifJhkw6cIcvBMb763SZ32ORXQWjzYx_7-c8Lalh3RUlPaoWkVrAgQ5uOdnANtlSXC" width="490" /></a></div><br /><p></p><p><br /></p><p>Here's a easy and flavorful way to dress up a sandwich for something special like a party or just making your lunch seem special. </p><p>Equal parts of Grey Poupon mustard to Orange Marmalade. Mix them together. That's it. No more, no less. You can spread it on or add to each bite. Put it on the plate or add to the buffet table in a small bowl.</p><p><br /></p>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-72070949126417484362022-11-21T18:22:00.004-08:002022-11-21T18:22:50.851-08:00Cranberry Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigeB14d1kB9zyDMrwFMD0P6NUGlAHxfT-RDROY7VcSt8ywuIQvAaw611JmQolBBF-DHw3YDjvNIaCM5IVafGrQNJxOM2yzArYi6BahTLIEM0QsOwgSdNuqptzwVQPUJDwDqyFfc5lDnmgSbV3MmcJuzTGZRFdKrSfT43JwCepWw9nkl3rgvInxxkKkdA/s3263/cranberry%20relish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigeB14d1kB9zyDMrwFMD0P6NUGlAHxfT-RDROY7VcSt8ywuIQvAaw611JmQolBBF-DHw3YDjvNIaCM5IVafGrQNJxOM2yzArYi6BahTLIEM0QsOwgSdNuqptzwVQPUJDwDqyFfc5lDnmgSbV3MmcJuzTGZRFdKrSfT43JwCepWw9nkl3rgvInxxkKkdA/s320/cranberry%20relish.jpg" width="297" /></a></div><br /><div><br /></div><div><br /></div><div>This is the color of Christmas. It makes you glad you live in Texas so you can add jalapeno peppers and cilantro to something this color. It just LOOKS like Christmas. And if you're gonna live in Texas this is the thing to eat for Christmas.</div><div><br /></div><div>And I will caution you to taste as you go. Don't blindly add a bunch of jalapeno peppers to anything or you will be sorry, especially if you have a bunch of <strike>Yankees</strike> amateurs eating your stuff. I also advise against cutting it into coarse chunks. Really. As nice as the green color is, you really are in it for the taste more than the color. You can let the cilantro be your color. You don't want to abuse your guests. </div><div><br /></div><div>In order to do this, I cut the jalapeno separately up in a food processor after cutting out the membrane and seeds, add an orange in while you are processing it (otherwise there's not enough to process one measly little pepper). Set the pepper and orange aside in a small dish. </div><div><br /></div><div>chop the cranberries in a food processor </div><div>one 12 ounce bag fresh cranberries washed.</div><div><br /></div><div>bunch cilantro (go slow...chop and add 3/4....taste and see if you want more)</div><div>1 bunch green onions, sliced thin and chopped....</div><div>juice of 2 limes</div><div>pinch of salt</div><div>3/4 cup sugar</div><div><br /></div><div>after you get everything all mixed together add the jalapeno and start tasting. </div><div><br /></div><div>If you don't use all the jalapeno at first, save it and wait until the next day to see if you want to add more. Sometimes you get a little more brave. Just remember you can always add more later but you can't take it out once it's in there.</div><div><br /></div><div>You might even be one of those people to add a second pepper. Go for it. </div><div><br /></div><div>Now, you can add this to a chunk of Cream Cheese or slices of Brie and crackers or whatever else you want.</div><div><br /></div><div>Merry Christmas. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-73144472263921394842022-09-04T17:27:00.003-07:002022-09-04T17:57:34.737-07:00Donut Souffle<p> 3 large glazed donuts....from that morning or the day before</p><p>1 cup of milk</p><p>3 eggs</p><p>2 TBSP sugar</p><p>1 TBSP vanilla</p><p>1 teaspoon cinnamon</p><p>grated nutmeg</p><p>+++++++++++</p><p>slice the donuts into discs and lay flat in a dish</p><p>blend rest of ingredients well and pour over donuts</p><p>get the donuts submerged into the liquid until it starts soaking up the liquid and cover it with plastic wrap. Put into the refrigerator and let set for a while until it soaks up all the liquid. It might be ready in a couple of hours.</p><p>Heat the oven to 375 and cook for about 30 minutes until it is puffy and set--not jiggly.</p><p>You might make a carmel sauce for it. </p>Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-75787006785536305362022-04-04T07:21:00.009-07:002022-04-04T07:30:07.750-07:00Mushroom Soup<p> </p><p>I got this recipe from Linda Terpstra who got it from a cookbook. I think she said it might have been one of those Dallas classics like the Arboretum or such. But it's such a basic I figure it's in every cookbook in America. I loved the mushroom soup at Monk's Oven restaurant and when they closed the restaurant, I told Shannon Monk I wanted her to give me the recipe. But she said it was in another cookbook and I could find it there. So apparently, it's not any big secret. </p><p>Linda and I use 4 tablespoons of flour. I also only use 1 cup of whipping cream so that it's slightly thicker. I also throw in a dash of sherry. </p><p>It freezes well so when I make it, I always freeze the leftovers in 1-pint Ziplock bags. It's great for an impromptu fancy lunch.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfLCms8yL8SyHJ0dRUNyXFX_SIV0FxYsDUDrqboKbdNV37jaLMROuCdD1Tox1d4CCrEjCGGQ1sF7Doj5Cdxpv0ayssf0z9ZRQUIrqV3mVKbv16Aw9EelZWN_l7ZtuSsGFTQbDC99U-wL2SZoiRH5OnpznrqE3kQzsN-7M_Wjfae_HCRApUryVoFTu/s2021/mushroom%20soup%20recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="2021" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfLCms8yL8SyHJ0dRUNyXFX_SIV0FxYsDUDrqboKbdNV37jaLMROuCdD1Tox1d4CCrEjCGGQ1sF7Doj5Cdxpv0ayssf0z9ZRQUIrqV3mVKbv16Aw9EelZWN_l7ZtuSsGFTQbDC99U-wL2SZoiRH5OnpznrqE3kQzsN-7M_Wjfae_HCRApUryVoFTu/w503-h283/mushroom%20soup%20recipe.jpg" width="503" /></a></div><br /><p><br /></p>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-89310019586679552112021-05-20T08:43:00.006-07:002021-05-21T08:32:04.593-07:00Chocolate Tart<p> This is so rich that I cut it into much smaller slices than this calls for. Serve it with whipped cream on the side. </p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;"><span style="color: #484848; font-family: "Times New Roman",serif; font-size: 24pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Ina Garten’s Dark Chocolate Tart<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><i><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">This is inspired by a
recipe in Erin French’s cookbook The Lost Kitchen.</span></i><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<ul type="disc">
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">For the crust:<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">1 (9-ounce) box Nabisco chocolate wafers….if you can’t
find this, take 24 or 25 Oreo cookies and separate them, discard the
filling and use both halves of the cookie.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">¼ cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">6 tablespoons unsalted butter, melted<o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">For the filling:<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">1 cup bittersweet chocolate, finely chopped (6½ ounces)
(see note)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">1¼ cups heavy cream<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">2 extra-large eggs, lightly beaten<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon pure vanilla extract<o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">For the glaze:<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">½ cup bittersweet chocolate, finely chopped (3 ounces)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">¼ cup heavy cream<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">¼ teaspoon coffee granules<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #484848; line-height: normal; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">½ teaspoon flaked sea salt, such as Maldon....*<i><b>I use Kosher salt and it works. I don't have any kind of specialty stores out here in the country. </b></i></span></li>
</ul>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Preheat the oven to
350 degrees. It really does help if you make this in a springform pan. I made it once in a pie pan and it worked but it wasn't nearly as impressive.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Place the chocolate
wafers and sugar in the bowl of a food processor fitted with the steel blade
and process until finely ground. Pour the mixture into a bowl, add the butter,
and mix until well incorporated. Press the mixture into the bottom and sides of
a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10
minutes. Set aside.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, for the
filing, place the 1 cup of chocolate in a medium glass bowl. Heat the cream
until it just comes to a boil. Pour the cream over the chocolate, allow it to
sit for 1 minute, then stir gently with a whisk until smooth (see note). Stir
the eggs and vanilla into the chocolate until smooth and pour into the tart
shell. Bake for 18 to 20 minutes, until the chocolate is set on the edges but
still jiggly in the middle. Set aside to cool. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><i><b>Jane's note: she is serious about the "jiggly in the middle and set on the edges". The jiggly-ness will set in about two-five minutes. Don't fear the jiggly. It's OK. Go with the jiggly.</b></i></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Helvetica",sans-serif" style="color: #484848; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">For the glaze, put the
½ cup chocolate and the coffee in a glass bowl. Heat the cream to simmering and
pour it over the chocolate. Let sit for 1 minute, then whisk until smooth.
Gently pour over the chocolate filling (not the crust) and spread to the inside
edge of the crust with a knife or offset spatula. Sprinkle with the salt and
set aside at room temperature until set. Remove the rim of the tart pan and
place the tart on a flat serving plate. Cut in wedges (don’t worry if the crust
crumbles) and serve at room temperature.<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>Jane Elshttp://www.blogger.com/profile/00699703219261144604noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-81173964769443125282021-03-10T06:27:00.004-08:002021-03-10T13:06:14.148-08:00Pretzels<p>One of the best traditions Beaven and I ever started was Grand Camp which is basically whenever we get our granddaughters here to stay more than a weekend--usually at Spring Break. We're facing the end of Grand Camps with Sarah in her last year of college now. Fortunately, she will be teaching school so will continue to get to celebrate Spring Breaks indefinitely, in theory.</p><p>And one of our great traditions of Grand Camp is cooking. We started with cherry pie and continued through dutch oven biscuits and roasts and pizzas. Eventually, she started bringing me recipes. This year it is pretzels.</p><p>Sarah made these exactly as the recipe said. Probably the butter was salted butter but I've never known that to make much difference. Maybe we will end up in the bad corner of Chef Heaven. Also, we didn't have parchment paper and used aluminum foil and the pretzels stuck to that. So, for the second batch (because they were THAT good) we went to the store and bought parchment paper.<span face=""Segoe UI", sans-serif" style="font-size: 14.5pt;"> </span></p><p><span face=""Segoe UI", sans-serif" style="font-size: 14.5pt;"><br /></span></p><p><span face=""Segoe UI", sans-serif" style="font-size: 14.5pt;">Pretzels</span></p>
<ul type="disc">
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l2 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">2 ¼ tsp active dry yeast 1
standard packet<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l2 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">1 cup warm water<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l2 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">1 tbs unsalted butter melted<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l2 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">1 tsp sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l2 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">1 tsp salt<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l2 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">3 cups all-purpose flour
+ up to ¾ cup more if needed<o:p></o:p></span></li>
</ul>
<p class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;"><span face=""Segoe UI",sans-serif" style="color: #212121; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 cups water<o:p></o:p></span></p>
<ul type="disc">
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l3 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">4 tbs baking soda<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: normal; margin-bottom: 5.25pt; mso-list: l3 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">1 tbs coarse salt for
sprinkling on top<o:p></o:p></span></li>
</ul>
<p class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;"><span face=""Segoe UI",sans-serif" style="color: #212121; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">6 tbs salted butter, melted<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span face=""Segoe UI", sans-serif" style="font-size: 14.5pt;">INSTRUCTIONS<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span face=""Segoe UI", sans-serif" style="font-size: 14.5pt;"> </span><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI"; text-indent: 0in;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman"; text-indent: 0in;">Preheat
oven to 475 degrees and line a large baking sheet or two baking sheets with
parchment paper.......my oven runs a little hot and she ended taking them out early when they started looking like they would burn.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">Combine
yeast with warm water and sugar in the bowl of your stand mixer fitted with
hook attachment. Once mixture becomes "frothy" your yeast is ready.
Stir in salt and 1 tbs of melted butter. Add flour 1 cup at a time until a
dough forms and is no longer sticky. You may need more or less depending on
temperature differences. If you press your finger into the dough and it bounces
back, it's ready to knead. Knead dough for 5 more minutes until smooth and
pliable.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">Form
dough into a ball by hand. Lightly grease the bowl used previously and place
the dough back in to rest for 15 minutes. Cover with a damp towel.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">In
a medium sized pot, boil 2 cups of water with 4 tbs of baking soda. Once the
baking soda is mostly dissolved, take mixture off heat and allow it to come
down to a lukewarm temperature. Pour into a 9×9 baking dish once cooled down.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">After
15 minutes, take dough out of the bowl and flatten slightly with the palm of
your hand. Cut dough into 8 sections (like a pizza). Roll each triangle into a
long rope, about 19-20 inches long. Shape dough into pretzel shape and place in
baking soda bath for 2 minutes. If the whole pretzel isn't covered by the
water, spoon it on top of the areas is doesn't reach. Once the 2 minutes is up,
carefully pick pretzel up either by your hand or with the help of a fork or
spatula and place on prepared baking sheet. You may have to re-shape slightly.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">Sprinkle
the pretzels with coarse salt while still wet. Repeat these steps until all 8
pretzels are prepared and on the baking sheets.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">Bake
pretzels for 8-9 minutes or until golden brown. Immediately from the oven,
brush (heavily) with 6 tbs of melted butter.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.25pt; margin-left: 0in; mso-list: l1 level1 lfo3; mso-margin-top-alt: auto; text-indent: 0in;"><!--[if !supportLists]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Segoe UI";">8.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Segoe UI",sans-serif" style="color: #333333; font-size: 12pt; letter-spacing: 0.25pt; mso-fareast-font-family: "Times New Roman";">These
homemade soft pretzels are best served hot and fresh out of the oven but will
keep for about 2 days stored at room temperature in an airtight container. Pop
them in the microwave and they’re good as new!<o:p></o:p></span></p>
<h3 style="background: white; line-height: 15.6pt;"><span face=""Segoe UI", sans-serif" style="font-size: 14.5pt; font-weight: normal;">NOTES<o:p></o:p></span></h3>
<ol start="1" style="box-sizing: border-box; margin-block: 0px; padding-inline-start: 0px;" type="1">
<li class="MsoNormal" style="background: white; box-sizing: border-box; color: #333333; line-height: 18pt; list-style-position: outside; margin-bottom: 5.25pt; mso-list: l0 level1 lfo4; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="box-sizing: border-box;"><span class="s1"><b style="box-sizing: border-box;"><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;">Make Ahead
Instructions: </span></b></span><span class="s1"><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;">Prepared
dough can be made one day in advance. Shape the pretzels and allow them to
rest for 10 minutes before popping them into the oven. Prepared dough
can also be frozen for up to 3 months. Thaw frozen dough overnight in the
refrigerator.</span></span></span><span face=""Segoe UI",sans-serif" style="font-size: 12pt; letter-spacing: 0.25pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; box-sizing: border-box; color: #333333; line-height: 18pt; list-style-position: outside; margin-bottom: 5.25pt; mso-list: l0 level1 lfo4; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="box-sizing: border-box;"><span class="s1"><b style="box-sizing: border-box;"><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;">Freezing
Instructions:</span></b></span><span class="s1"><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;"> Freeze baked and cooled
pretzels for up to 3 months. To reheat, bake (frozen) at 375 degrees for
15-18 minutes or until center is warmed through. You can also microwave
for a few minutes until heated through.</span></span></span><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; box-sizing: border-box; color: #333333; line-height: 18pt; list-style-position: outside; margin-bottom: 5.25pt; mso-list: l0 level1 lfo4; mso-margin-top-alt: auto; tab-stops: list .5in;"><strong style="box-sizing: border-box;"><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;">Pretzel Bites:</span></strong><span face=""Segoe UI",sans-serif" style="letter-spacing: 0.25pt;"> When
rolling dough into a long rope in step 4, instead of shaping pieces into a
large pretzel, cut the dough into 1-2 inch pieces. Follow the rest of the
recipe instructions.</span></li></ol><p><br /></p><p>I have some photos and videos I can post later. We've made these twice now and the second time they weren't quite as crunchy as the first--the difference being that the first time we didn't have parchment paper so substituted aluminum foil for the first time then we bought some to use for the second batch. Sarah thinks aluminum foil gets hotter and makes the difference. She likes them either way. I like the crunch. Also, I spread way too much salt on them. watch the salt.</p>Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-27728506110188734302018-11-16T11:10:00.007-08:002018-11-16T11:43:27.980-08:00Thanksgiving 2018<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
It’s time.<span style="mso-spacerun: yes;"> For</span> the next month or so you will be cooking your fool head off.<span style="mso-spacerun: yes;"> </span>You will cook things you only cook on
holidays and eat more than you eat any other time of the year.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
This is your magic weekend.<span style="mso-spacerun: yes;">
</span>The calm before the storm, so to speak.<span style="mso-spacerun: yes;">
</span>It would be a good time to clean out the fridge.<span style="mso-spacerun: yes;"> </span>You could make a game out of it.<span style="mso-spacerun: yes;"> </span>Wager someone how old the oldest expiration
date will be.<span style="mso-spacerun: yes;"> </span>You
should also check your spices.<span style="mso-spacerun: yes;"> </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
You will need to buy new sage and/or poultry seasoning.<span style="mso-spacerun: yes;"> </span>Definitely get a new box of baking powder. And
yeast. These things all have expiration dates and if you only bake at the
holidays your current supply is out of date.<span style="mso-spacerun: yes;">
</span>Do this now before the store runs out of sage. I have seen it happen.
There is nothing more pathetic than trying to find sage at the Seven Eleven the
night before Thanksgiving. (clue: They don’t sell sage there. However, they
probably DO sell beer and you’re gonna need a lot of it if you try to put
dressing without sage on your table.)</div>
</div>
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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I have noticed that cake mixes don’t yield as much cake as a
few years ago.<span style="mso-spacerun: yes;"> </span>I don’t know when they
slipped in this change but I noticed a year ago that a two-layer cake isn’t as
tall as it used to be. You could mix up two boxes and bake three layers.<span style="mso-spacerun: yes;"> </span>You’ll get a slightly bigger cake than usual
but it’s all a matter of whether you want to look limp and feeble or hale and
hearty for the holidays.</div>
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The alternative is to make it from scratch.<span style="mso-spacerun: yes;"> </span>I may try this but it has emerged that our
family is a PIE family, not a cake family.<span style="mso-spacerun: yes;">
</span>So, I may not even fool with it.</div>
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I have most of the classic recipes here on the blog
index.<span style="mso-spacerun: yes;"> Look for the "Thanksgiving" label. When you click on it you will get everything in that category--- f<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">rom How to Cook a Turkey to a
new cranberry relish recipe I love.</span><span style="background-color: transparent; color: black; font-family: "quot"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span> It's not in any kind of order so Quiche shows up before Turkey--keep scrolling. Cooking a turkey is one of the oldest recipes so it shows up at the very end. I put some breakfast choices for those of you who have overnight guests. </span>I’m
not sure if I put a sweet potato pie recipe here.<span style="mso-spacerun: yes;"> </span>I got into BIG trouble one year trying to
foist off Sweet Potato pie as a Pumpkin pie.<span style="mso-spacerun: yes;">
</span>I think I permanently lost Elizabeth’s trust over that one. LET ME JUST
SAY……..I Don’t think you can tell the difference and you’re not inviting
Elizabeth over for dinner, anyway. </div>
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Remember my favorite tip:<span style="mso-spacerun: yes;">
</span>In cold weather you can use your outside BBQ grill as a second
refrigerator.<span style="mso-spacerun: yes;"> </span>Just as long as it has a
heavy cover, that is--to keep the raccoons out. And watch for the afternoon temperature…it might get warmer than your ice box.</div>
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You can tell I’m old because I just used the word “ice box.”</div>
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<span style="mso-spacerun: yes;"> </span>Have a GREAT
Thanksgiving/Hanukah/Christmas!<br />
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PS--Hey! You still have to click on the "Thanksgiving" part down there on the bottom left. It's the little orange highlighted word. Otherwise, you are stuck with "Summer Slaw". This is not automatic.</div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-84370927973182358212017-12-11T13:59:00.002-08:002017-12-11T13:59:23.829-08:00Summer SlawGo figure. I just made the best slaw I've ever made in my life and it's the dead of winter. I swear I was ready to put on my swimming suit and look for a party. It's the ginger that makes it taste like summer. And, forgive me, I don't have the exact measurements tied down. I kind of made it as I went along. I made some - tasted it- loved it and kept going. Maybe you could do the same thing.<br />
<br />
Get a package of ready cut cabbage and carrots. One package.<br />
<br />
Grate just a minuscule amount of ginger on a microplane into a big bowl. Be careful that you don't use too much or it will overpower the slaw. Then grate a about 1/8 a peeled apple on the same microplane. This clears the ginger out of the blades. Add the juice of 1/4 a lemon. Add about 1 Tablespoon of sugar. Mix all of this together. Then add the slaw cabbage and mix well. Taste. Then start over with mixing another batch of the ginger, apple, lemon and sugar in a cup and add that to the slaw to taste. It will probably take it all. <br />
<br />
It's the ginger. I don't know a slaw recipe in the world that has ginger in it. And I love it. No mayo. Very fresh. Don't hold it over too long. It should make you feel like you just stepped out of the garden and are ready to go swimming. Even in winter.Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-43401732454295288642017-11-21T16:16:00.000-08:002017-11-21T16:16:19.599-08:00Party SandwichesSometimes people call these little sandwiches sliders but I don't know why. Maybe they slide down your throat? Whatever. I don't go to a lot of parties. I got the recipe from Laquita at church. Everything she cooks is good and I steal her recipes all the time. It's so bad that her recipes are about all I have for church suppers-It's so bad that I have to ask her what she's taking to the monthly church potluck to keep from duplicating one of her dishes.<br />
<br />
These are tasty. They're small and easy to handle. They're about the equivalent to a half or a quarter of a "real" sandwich. And they're easy to make ahead of time.<br />
<br />
Here's how:<br />
<br />
Mix up:<br />
<br />
2 sticks butter, melted<br />
1 Tablespoon garlic powder<br />
1 Tablespoon Worcestershire Sauce<br />
1 teaspoon poppy seeds<br />
<br />
You can mix this ahead anytime you want and even leave it in the refrigerator to have whenever you want it.<br />
<br />
Take a package of rolls-- I use the sweet Hawaiian rolls. They are baked in such a way that each roll is connected to all the others. I take a serrated knife and slice horizontally through the whole "loaf" of individual rolls; it makes it easy to spread the butter on the whole thing this way.<br />
<br />
spread each roll on the bottom with the butter. Put ham and swiss cheese or whatever kind of filling you want. Spread more butter mixture on top.<br />
<br />
Heat at 350 degrees until the cheese melts. Serves either hot or cold.Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-54629768911496351932016-11-26T15:16:00.001-08:002022-04-18T08:51:37.065-07:00Quiche<div class="separator" style="clear: both; text-align: center;">
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<i><b>It helps to make it in a really cute pie plate. I had run out of pie pans by this time.</b></i></div>
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<br />
Quiche is the perfect holiday breakfast and lunch food. To start with, it works for either meal. And you can make it ahead. Then it can sit there in your fridge for days and days patiently waiting for its turn to shine. You can ignore it until you need something classy and substantial, something healthy and light. It's protein without being heavy. And you can dish it out one serving at a time if you want; in fact, it's almost better that way--especially if you do it MY way.<br />
<br />
.....................<br />
<br />
To make your Quiche better than anyone else's, start with a puff pastry dough. Get it from the freezer case at the store and thaw at home.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>package of puff pastry (they come with two crusts, use only one of them, and put the other one back in the freezer)</li>
<li>2 TBSP finely chopped onions</li>
<li>8 slices bacon </li>
<li>4 large eggs</li>
<li>1 1/2 cups whole milk or half & half (You could also use whipping cream but it's almost too rich this way)</li>
<li>pinch of nutmeg</li>
<li>pinch of cayenne pepper</li>
<li>1 1/2 cup grated swiss cheese</li>
</ul>
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You can also add other veggies to it like broccoli or halved grape tomatoes (on top, not inside). I once added some left-over pico de gallo and it was fantastic. Quiche is very welcoming</div>
<ul>
</ul>
<br />
<ol>
<li>Preheat over to 375 degrees</li>
<li>You might have to roll the puff pastry out a bit to get it big enough to make crust big enough for the pie pan. Once you have it, lay it loosely over the pan. Don't mash it together like other pie crusts.</li>
<li>Mix the milk and egg well with the spices</li>
<li>Cut the bacon into small pieces and fry until crisp. Add the onion and fry that until soft. Take off heat, drain and cool.</li>
<li>Mix the cheese, bacon and onion together and fill the pastry. Pour in the egg mixture carefully.</li>
<li>Bake at 375 40 minutes</li>
<li> It's done when a knife inserted comes out clean</li>
</ol>
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When you are ready to serve the quiche you can serve it hot out of the oven. </div>
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<br /></div>
<div>
Or you can cut one slice and re-heat it on a pre-heated pizza stone in a 350 oven. (This is best achieved by letting the stone heat at 400 degrees for a long time then reducing the oven just before you put the quiche on the stone). This will have the effect of crisping the bottom crust while heating and softening the filling. It's actually better this way. </div>
<br />Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-89864982483375513902016-03-09T06:57:00.000-08:002016-03-09T07:07:16.712-08:00PancakesMy guest blogger today is Sarah, the pancake queen--here for spring break. She found this recipe on Pintrest. Go, Sarah-<br />
<br />
Yesterday, was National Pancake Day so in honor of it I was put in charge of making pancakes. This is the recipe I found for Vanilla Cinnamon Buttermilk Pancakes. <br />
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<span style="font-size: large;"><strong>Vanilla Cinnamon Buttermilk Pancakes</strong></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Serves around four</span><strong></strong></span></div>
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<em><strong><span style="font-size: large;">The ingredients you will need are:</span></strong></em><br />
<br />
2 cups of flour<br />
3 TBSP of white sugar<br />
1 1/2 TSP of baking soda<br />
1 TSP of baking powder<br />
1/4 TSP of salt<br />
2 cups of buttermilk<br />
1 1/2 TSP of Vanilla Extract <br />
1/2 TSP of Ground Cinnamon<br />
1 egg<br />
1/4 cup of melted butter<br />
<br />
<strong><em><span style="font-size: large;">You will also need:</span></em></strong><br />
<br />
Two medium mixing bowls<br />
A whisk<br />
A skillet or griddle<br />
A spatula<br />
Either PAM or butter to coat skillet or griddle<br />
<br />
<br />
<em><strong><span style="font-size: large;">Let's get started!</span></strong></em><br />
<strong><em></em></strong><br />
<strong>STEP 1: </strong>Melt butter on the stovetop and set aside to cool slightly, but do not allow it to cool too much because it will solidify.<br />
<br />
<strong><em>STEP 2: </em></strong>In a medium sized mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Use a whisk to combine. <br />
<br />
<strong><em>STEP 3: </em></strong>In a separate bowl, combine the buttermilk, vanilla extract, ground cinnamon, and egg. Whisk to combine. Slowly pour the melted butter into the mixture. NOTE: Make sure your butter has not solidified. If it has, microwave it for a few seconds.<br />
<br />
<strong><em>STEP 4: </em></strong>Slowly, pour in one third of the wet ingredients into the dry ingredients and whisk until it is well incorporated. Repeat until you have used all of the wet ingredients. Be careful to not overmix. If you overmix. your pancakes will not be light and fluffy. <br />
<strong><em></em></strong><br />
<strong><em>STEP 5:</em></strong> Set the batter aside and heat up an warm skillet or griddle on medium- high heat. Once heated, coat skillet or griddle with PAM or butter.<br />
<strong><em></em></strong><br />
<strong><em>STEP 6: </em></strong>Pour 1/4 or 1/3 cup of batter on the skillet or griddle. Pour the batter in a small neat circle.<br />
<strong><em></em></strong><br />
<strong><em>STEP 7: </em></strong>Let pancake cook for about two minutes on each side. When the outer edges of the pancake turn a golden brown and begin to bubble, it is time to carefully flip. <br />
NOTE: If you are using a griddle with a lid, you can put the lid down and not need to worry about flipping the pancake. Just cook it for two minutes or until it is a soft golden color.<br />
<br />
<em>Granny's note here: my genius granddaughter invented something here: she didn't have to flip the pancake this way! it cooked on both sides at the same time. the top barely touched (if at all) the top of the pancake and only added heat. But beware of adding too many fat chocolatey add-ons or it could get messy.</em><br />
<strong><em></em></strong><br />
<strong><em>STEP 8: </em></strong>Remove pancake from griddle or skillet, and either place pancake in the oven on the lowest setting to keep warm until ready to serve, or eat right way.<br />
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<em><strong><span style="font-size: large;">Enjoy!</span></strong></em></div>
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<br />
(Just for the record: I am a much calmer and patient than my grandma in the kitchen.)<br />
<br />
<br />Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com1tag:blogger.com,1999:blog-4710504651251550993.post-89948264016556424452016-02-13T16:51:00.000-08:002018-11-16T10:54:16.997-08:00Stabilized Whipped CreamSorry about the drab technical term. There's no better way to describe it. This is a recipe for taking whipping cream and give it a little UMPH! to help it last through a long weekend or a hot summer picnic or survive under the weight of a layered triffle. Basically, it's just regular whipped cream fortified with a little gelatin. This recipe makes it really stout. It's the baker's equivalent of three cans of hairspray on your hairdo. It's your secret battle plan.<br />
<br />
You can find unflavored gelatin either with the Jello or sometimes with the baking stuff like yeast.<br />
<br />
<br />
Ingredients:<br />
1/4 cup cold water<br />
1 teaspoon unflavored gelatin<br />
1 cup heavy whipping cream<br />
1 Tablespoon sugar<br />
1/2 teaspoon vanilla extract<br />
<br />
Directions:<br />
<br />
1. Chill the mixing bowl and beaters for at least 15 minutes before using.<br />
2. Place water in small microwave-safe bowl and sprinkle the gelatin over the water. Let the gelatin soften for 5 minutes<br />
3. Dissolve the gelatin by microwaving for a minute at very low power 30% power. You may need to hit it again. The trick is to get the gelatin dissolved but not hot. Let it stand until it's room temperature but still liquid.<br />
4. Put the whipping cream, sugar and vanilla in the cold bowl and start mixing it until the cream starts to set up and shows marks.<br />
5. Add the gelatin slowly, beating constantly. Beat until stiff peaks form.<br />
6. Use immediately.<br />
<br />Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-69320599330666747402015-11-28T06:06:00.000-08:002018-11-16T10:59:42.898-08:00Spatchcocking a TurkeyFirst, let's take a moment to appreciate what a glorious word "Spatchccoking" is. I have no idea where the word came from. It sounds vaguely Hungarian. I had never heard of this technique until Elizabeth saw it in a Parade magazine a month ago and sent me the link with the thought, "What do you think?". Ever the adventurous one, I agreed that we should give it a try. And we are transformed, reformed, converted, ready to change our ways. <br />
<br />
It does take a certain leap of faith and willingness to change the way you cook. You will not end up with a Norman Rockwell version of a turkey. You will have a flattened version, much like if a truck ran over your turkey while you weren't looking. But the meat will be juicier and the bird will play well with others instead of hogging the oven. It cooks in half the time.<br />
<br />
Here's what you do to spatchcock a turkey. <br />
<br />
First things, first: Remember that turkeys are big birds. <br />
Basically, you remove the backbone and then lay the bird flat on a cookie sheet, as flat as you can get it. The instructions I got called for kitchen shears but I knew better and got the biggest searrated knife I owned and the firmest grip I could muster and grabbed that bird with its tail in the air and it's wings holding balance on the counter and just reamed the knife down, sawing hard as I went. You gotta watch not only the knife but the sharp edges of the bones as you cut through the rib cage. Repeat the same process. You're basically just cutting the back out, leaving the breast and wings as you are familiar with them. You will need to cut through the breast center to flatten it; no need to cut through it completely, just enough to release it. Pat around on the bird to assure yourself lyou have it as flat as you can get it. Tuck the wings underneath themselves. <br />
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<br />
Rub butter all over it. Or olive oil. Salt and pepper.<br />
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You will notice how big this bird is. Turkeys are like that. That's why we serve turkeys for big meals like Thanksgiving instead of chickens. You don't see anybody pigging out over a chicken. This presents a problem for your oven. <br />
<br />
You may not have, indeed--you probably will NOT have room for a big bird. Instead, I got two small turkeys. Here is a picture of one of them before and after:<br />
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I cooked them both at the same time. Yes, there was room because they lay very flat and I used both shelves. The recipe calls for 450 degrees for 90 minutes. This sounds wrong but it works. You can trust me. I did it at my house, in my oven. And you are looking at the picture of the turkey that came out of my oven set at 450 degrees. This gave us a whole lot of extra time. I cut up the turkey and covered it with foil and set it aside. I think I set it in a roasting pan set on warm with a little water in the bottom for steam and let it rest there for about 30 minutes while we used the oven to heat the casseroles and the rolls. </div>
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I do believe this was the lowest stress Thanksgiving meal I've ever cooked. And I am not known for my stress-free Thanksgivings. But they are tasty.</div>
Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-28021174647158610502015-11-10T19:27:00.001-08:002015-11-12T04:39:22.213-08:00Ginger TeaIf you drank this cold you might call it Ginger Ale because this is really what it is. I got the recipe from Mother Earth News and it's supposed to both prevent and cure a cold. I made a quart last night, drank most of it already and haven't caught a cold yet. And, if I did, I think this would make the whole thing just a lot easier to take.<br />
<br />
You will need:<br />
a hand of fresh ginger root (yes, it's called a hand) You'll need enough for 4-6 tablespoons grated<br />
1/2 cup honey<br />
2-3 lemons<br />
<ul>
<li>combine 4-6 Tablespoons freshly grated ginger root with 1 quart cold water and bring just to a boil</li>
<li>remove from heat immediately.......you don't want it to boil or it will bring out too much of the the spicy heat of the ginger</li>
<li>let this seep for 10 to 15 minutes</li>
<li>strain the ginger from the tea</li>
<li>stir in the lemon juice </li>
<li>add 1/2 cup of honey to taste</li>
</ul>
Curl up with a good book and enjoy.<br />
<br />
<br />Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-37178703703024826252015-05-25T13:37:00.001-07:002015-05-25T19:19:09.102-07:00Pot Roast and Rudolph's Meat MarketWith the Memorial Day holiday coming up our family decided to spend our weekend gathered together. Any time that happens and there is no "official" cuisine our default is hot dogs. And, given enough notice, Beaven will stop by Rudolph's when he is in town. That's our favorite hot dog. <br />
<br />
They are the old fashioned kind that are linked together in long ropes. The Meat market in Dallas makes their own and they have a deep flavor than makes other hot dogs taste like cardboard.<br />
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<br />
Our family has been going to Rudolph's Meat Market on deep Elm St. in Dallas for four or five generations--it's five if you count who loves the hot dogs, four if you count who is paying for them. Once we scored the hot dogs for Memorial Day I sent a photo to Sarah and Elisabeth to put their minds at ease.<br />
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Beaven's grandparents had a house a few miles from the State Fairgrounds. In it's heyday, the neighborhood had large stately homes mostly built by the Dallas Jewish community. The Els family, good Lutherans, had a smaller house with four sons and two daughters. Papa Els started a commercial bakery in the family kitchen. He bought houses nearby for his sons and their families who all worked at the bakery. Sometime in the fifties the neighborhood declined and the family bought houses in other parts of town. The bakery took over the unused houses and put in larger commercial ovens or tore them down for a parking lot.. <br />
<br />
They kept the kitchen area of one of the houses so his grandmother and aunts could cook gigantic meals for the family during the workday. Rudolph's Meat Market was their butcher. It's still there at the original location, still selling quality meats the old fashioned way.<br />
<br />
Sad to say, I get most of my meat from Walmart now. Mostly because I live out in the country. Except for hot dogs. If it's a big family celebration we will assign Beaven to pick some up when he's already in Dallas. Rudolph's is about the only place you can find the old fashioned kind that is linked together. <br />
<br />
So, for Memorial Day we stopped in to get some. And I spotted the pot roasts. A seven bone chuck roast, to be exact. I haven't seen a roast cut that way in years. I'm not sure why. But it's one of the best cuts for a chuck roast. <br />
<br />
It's not a chunk of meat with seven bones. Actually, there's only one bone. It's called a "seven bone" that because the bone makes the shape of the number seven. It's backwards in this photo. Pretend you're looking at it from the other side.<br />
<br />
I let it sit uncovered in the fridge last night to dry it out a bit. That concentrates the flavor. Look at the marbling. It's just the Mona Lisa of meat we have here. What you can't see is that it's about three inches thick. When you are blessed with a piece of meat this good you start finding reasons to cook it. And, <em>voila!,</em> Memorial Day with the entire family. We can't eat hot dogs for the entire weekend.<br />
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Once we got in the car and checked the receipt we realized this roast cost us $40. Apparently, you pay for what you get. A chuck roast, even the seven bone one, is not an expensive cut, There are a lot of other cuts more expensive. I'm pretty sure that if Rudolph ever charged Aunt Esther $40 for a pot roast, she would have expected the Queen of England to personally come to her house and cook that roast herself.<br />
<br />
I expect a lot from this roast.<br />
<br />
Here is how I cook a pot roast: <br />
<br />
Get a big pot-- enameled cast iron is the best. <br />
<br />
Put a hefty layer of olive oil in the bottom of the pan. Turn the heat on medium. Add the roast. Let that sizzle for a while until it's good and brown on one side. Turn the roast over and brown the other side. <br />
<br />
Add about a cup or two of red wine--not covering the meat but maybe 1/3 from the bottom. Chop several cloves of garlic and one whole onion. add those to the pot. Add an envelope of onion soup mix. Cook this in the oven for an hour at 300 degrees.<br />
<br />
After an hour the roast will not be tender at all. You might be tempted to think you've made a huge mistake. Don't let this discourage you.<br />
<br />
Add about four chopped carrots and a chopped potato. Check the liquid--you should have plenty. If not, add some more red wine. Put it back it back in the oven for another hour.<br />
<br />
Check it after an hour. It should be marvelously tender at this point. If not, give it another 30 minutes. It it's still not fork-tender then, you probably bought the wrong kind of meat and you're screwed and your mother-in-law probably regrets her son's choice. When the meat is falling apart you will know it's ready. Take the meat out of the pot in chunks and put on a plate. <br />
<br />
Set the plate aside to cover with plastic wrap and save for dinner or refrigerate until tomorrow. I like to make my pot roast a day ahead if I can for a couple of reasons. But you don't have to do it my way.<br />
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Pour the liquid and veggies into a bowl. Jiggle it enough to get the veggies to settle and let the fat rise to the top in one layer. At this point you can skim the fat off the top. If you refrigerate it until the next day the fat will have solidified and be easier to take off with a fork, leaving only the juice and vegetables.</div>
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The next step is to take this whole thing and blend it up in the Cuisinart or some other kind of blender that will pulverize the potatoes and carrots. This thickens the gravy and you don't need to add a flour and butter roux. Sometimes I add a little Worchestershire sauce. Sometimes more red wine. You will notice I haven't put any water in.</div>
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Of course, now you don't have any veggies because you blended them all into gravy. That's OK. Sometimes the red wine will turn the potatoes purple if you cook them together. Yes--a kind of grayish purple. It looks nasty. The potatoes and carrots you have cooked at this point are merely thickener for the gravy. </div>
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To get the vegetable sides, I roast them and add them later.</div>
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Cut up the potatoes and carrots you want into the size you want and roast it in the oven in a single layer on a cookie sheet. You can really add any kind of veggies here: asparagus and brussel sprouts are nice.Douse them liberally with olive oil and seasoning salt. Cook at about 400 or so--keep an eye on them and turn as needed. This cooks it fast and gives it a rustic brown look. And, best of all, the potatoes aren't purple.</div>
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Turn the oven back to 300-325 or so and heat the meat up covered in aluminum foil to keep it moist. You don't want to cook it any more, just heat it.</div>
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Combine the veggies and meat or serve separately. Serve the gravy in a bowl. </div>
Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-57859039727004228052015-04-30T15:21:00.000-07:002015-04-30T15:21:01.240-07:00EnchiladasOMG....I'm embarrassed to say I never knew about this until late in life. And it's so simple I can't believe I've never heard of anyone making else it.<br />
<br />
We had chili dogs at church last night and I forgot to take the shredded cheese and onions I had cut up. I also brought home the left-over chili. So this morning I had all the shredded cheese, onions and chili sitting around with me wondering how to get rid of it all. And Voila!!!<br />
<br />
<span style="font-size: x-large;">Beef and Cheese Enchiladas</span><br />
In a casserole dish spread a small layer of Wolf Brand Chili (NO beans!)<br />
<ol>
<li>take a corn or flour tortilla and wrap some cheese and onions up in it. (It does better with a 1/4 to 1/2 inch log of cheese cut from the block but I had shredded left over so that's what I used)</li>
<li>spread more chili on top, this time a heavier layer. Sprinkle grated cheese on top. </li>
<li> Cook covered about 30 minutes at 350 degrees. Uncover and cook until the top is bubbly.</li>
</ol>
I don't have any exact amounts because I was using leftovers.<br />
<br />
<span style="font-size: x-large;">Cheese Enchiladas</span><br />
<br />
Same drill, this time with On The Border Cheese dip instead of chili on the bottom<br />
more cheese and onions wrapped inside. Cheese dip on top with grated cheese on top of that.<br />
<br />
Cook covered about 30 minutes. Uncover and cook until bubbly.<br />
<br />
This is so easy to make it's kind of a sin not to.<br />
<br />Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-25776435682522909662015-04-28T19:46:00.002-07:002015-04-28T19:46:05.592-07:00Tzatziki Sauce<h3>
<span style="text-decoration: underline;"><strong>Tzatziki Sauce</strong></span></h3>
(makes 3 cups)<br />
<strong>Ingredients</strong><br />
<ul>
<li>2 cups plain Greek yogurt</li>
<li>2 cups diced cucumber</li>
<li>1/2 cup fresh dill minced</li>
<li>2 teaspoons fresh mint minced</li>
<li>1/4 cup lemon juice</li>
<li>2 cloves garlic, minced</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
</ul>
<strong>Directions</strong><br />
<ol>
<li>In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.</li>
<li>Enjoy!</li>
</ol>
Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-50612278250442585642015-04-17T06:27:00.004-07:002018-11-16T11:00:34.134-08:00French tost casserole<br />
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<span style="color: #333333; font-family: "tensomedium"; font-size: 18pt;">French toast casserole with fruit<o:p></o:p></span></div>
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small loaf day-old French bread ( or about 1/2 of a large loaf) <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #353a3b; line-height: 14.65pt; margin: 0in 0in 8pt; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "tensolight"; font-size: 14pt;">5
eggs <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #353a3b; line-height: 14.65pt; margin: 0in 0in 8pt; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "tensolight"; font-size: 14pt;">3
tablespoons sugar <o:p></o:p></span></li>
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teaspoon vanilla extract <o:p></o:p></span></li>
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1/2 cups whole milk <o:p></o:p></span></li>
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cup flour <o:p></o:p></span></li>
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tablespoons brown sugar, packed <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #353a3b; line-height: 14.65pt; margin: 0in 0in 8pt; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "tensolight"; font-size: 14pt;">1/2
teaspoon cinnamon <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #353a3b; line-height: 14.65pt; margin: 0in 0in 8pt; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "tensolight"; font-size: 14pt;">1/4
cup butter <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #353a3b; line-height: 14.65pt; margin: 0in 0in 8pt; mso-list: l0 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "tensolight"; font-size: 14pt;">1
cup blueberries <o:p></o:p></span></li>
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cup strawberry, sliced <o:p></o:p></span></li>
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<span style="color: #333333; font-family: "tensomedium"; font-size: 14pt;">Directions<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Lightly grease 9x13 pan.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Cut the bread in 3/4-inch slices.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Layer in the pan, fitting snugly. In
a bowl, lightly beat the eggs, sugar and vanilla.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Stir in the milk.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Pour over bread; turn bread slices
over.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Cover and refrigerate overnight.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">In the morning, pre-heat the oven to
375 degrees.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">In a bowl, combine the flour, brown
sugar and cinnamon.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">9.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Cut the butter in bits, add to the
mix and rub together to make a crumb topping.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">10.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Remove the pan from the fridge,
carefully turn the bread pieces over and scatter mixed berries evenly over the
bread.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">11.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Sprinkle with crumb topping.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 14.65pt; margin: 0in 0in 8pt 0.5in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;"><span style="mso-list: Ignore;">12.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #353a3b; font-family: "tensolight"; font-size: 14pt;">Bake at 375 degrees for 35-40
minutes, until puffy and golden.<o:p></o:p></span></div>
Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-73855324559771827942015-03-14T06:34:00.003-07:002015-03-14T06:41:24.280-07:00Chocolate Salted Carmel Pie<br />
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 11.55pt; text-align: center; vertical-align: baseline;">
<b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Chocolate Salted Carmel Pie<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 11.55pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A lot easier to make than it might seem. There are three main steps with a waiting time between them. The hardest for me is the carmel. It’s hard to let it sit without stirring and hard to know when to take it off the heat. <o:p></o:p></span><br />
<span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span> <span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Also, I didn't use sea salt. And the original recipe was for a tart. I used a pie pan. </span><br />
<span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Also there's nutrition info at the bottom. Avert your eyes.</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Almond Chocolate Sweet Pastry</span></b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 1/4 cups</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">flour</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/4 cup</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">ground almonds</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/4 cup</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">unsweetened cocoa powder</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/4 cup</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">sugar</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/4 tsp</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">salt</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 stick</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cold unsalted butter, cut into small (1/2-inch) cubes</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 tsp</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">vanilla extract</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">egg</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1-2 tbsp</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">ice water</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Caramel</span></b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 1/2 cups</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">sugar</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/2 cup</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">water</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/2 cup</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">heavy cream</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">5 tbsp</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">(70 g) unsalted butter</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 tsp</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">salt</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Chocolate Ganache</span></b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/2 cup</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">heavy cream</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">4 oz</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">(120g) bittersweet chocolate, chopped</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Garnish</span></b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">sea salt crystals</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -.25in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Prepare the sweet pastry.</span></b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. </span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 11.55pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 13.6pt; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 11.55pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 13.6pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-line-height-alt: 11.55pt; mso-list: l0 level1 lfo1; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Verdana; mso-bidi-font-size: 9.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Verdana;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.</span><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 13.6pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-line-height-alt: 11.55pt; mso-list: l0 level1 lfo1; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Verdana; mso-bidi-font-weight: bold; mso-fareast-font-family: Verdana;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> On a floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.</span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 11.55pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"><br />
</span><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> Prick the dough with a fork, line a parchment paper over the dough. Fill <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> with dry beans, rice or pie weights.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 13.6pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-line-height-alt: 11.55pt; mso-list: l0 level1 lfo1; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Verdana; mso-bidi-font-size: 9.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Verdana;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 13.6pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-line-height-alt: 11.55pt; mso-list: l0 level1 lfo1; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Verdana; mso-bidi-font-size: 9.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Verdana;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> </span><b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Prepare the caramel</span></b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.</span><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Remove the pan from the heat and add the cream. It will bubble a little bit.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.</span><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.<br />
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<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Prepare the chocolate ganache</span></b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.</span><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -4.4pt; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 11.55pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.<br />
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<!--[endif]--></span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 11.55pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;">
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<div class="MsoNormal" style="line-height: 11.55pt; margin-bottom: .0001pt; margin-bottom: 0in; vertical-align: baseline;">
<b><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Nutrition facts1 Serving</span></b><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="border: none windowtext 1.0pt; color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">- Calories:560, Fat:31.0g, Saturated Fat:18.7g, Unsaturated Fat:0.0g, Carbohydrates:69.7g, Sugar:51.4g, Fiber:2.2g, Protein:5.4g, Cholesterol:94mg, Calories from Fat 279, Sodium 497mg, Potassium 188mg, Vitamin A 17%, Vitamin C 0%, Calcium 6%, Iron 10%, Nutrition Grade F, daily percent values are based on a 2000 calorie diet</span><span style="color: #312004; font-family: "Verdana","sans-serif"; font-size: 7.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0tag:blogger.com,1999:blog-4710504651251550993.post-14006656690339171892014-05-07T16:34:00.001-07:002014-05-07T16:34:22.993-07:00Pecan Chewy Chocolate Cookies (aka the best cookie in the world)<!--[if gte mso 9]><xml>
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<br />
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<span style="color: #666666; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://notasgoodasporkcracklins.blogspot.com/2005/10/pecan-chewy-chocolate-cookies.html"><span style="color: #2288bb;">Pecan Chewy Chocolate Cookies</span></a><br />
8 ounces finely chopped pecans </span></div>
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<span style="color: #666666; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">(I think this might be a cup but I used a kitchen scale)<br />
2 3/4 cups powdered sugar<br />
7 tablespoons unsweetened cocoa powder<br />
2 tablespoons all-purpose flour<br />
1/8 teaspoon salt<br />
3 egg whites<br />
1 teaspoon vanilla extract</span></div>
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<i>
Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or Silpats. **YES. Do this or you will be sorry<br />
<br />
Place sugar, cocoa, flour and salt in mixer bowl and stir together. Beat in egg
whites, one at a time, scrapping bowl. Beat in vanilla and continue beating at
high speed for 1 minute. Stir in chopped pecans.<br />
<br />
Drop by tablespoonfuls onto cookie sheets, leaving about 2 inches between
cookies for spreading. Bake 1 sheet at a time for 10-12 minutes, turning sheet
halfway though baking time. </i></span></div>
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<br /></div>
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<span style="color: #666666; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><i>This is one cookie you can time. Since it's chocolate you can't tell by looking. Just set the timer and go by that.</i></span></div>
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<br /></div>
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<span style="color: #666666; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><i>You may not think it's going to work. I've never baked a cookie like this before. But eventually the egg whites do their voodoo and it works. </i><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><span style="font-size: 14.0pt;"></span></div>
Janehttp://www.blogger.com/profile/10657703172332398915noreply@blogger.com0