tag:blogger.com,1999:blog-38136068756355118942024-03-19T13:43:16.396-07:00Oh! What's for dessert?Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-3813606875635511894.post-18358513509830812292010-07-04T12:39:00.000-07:002010-07-04T12:41:00.241-07:00Frozen hot chocolate!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9WfLRtvPml0/SfUXUy_wcNI/AAAAAAAABi0/_mC-4GzjwRY/s1600-h/Frozen+Hot+Chocolate.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9WfLRtvPml0/SfUXUy_wcNI/AAAAAAAABi0/_mC-4GzjwRY/s400/Frozen+Hot+Chocolate.JPG" alt="" id="BLOGGER_PHOTO_ID_5329191380116861138" border="0" /></a>The photo and recipe is from http://www.favfamilyrecipes.com, go check them out!! When I went to NY I went to Serendipity, and they had frozen hot chocolate that was to DIE for! Seriously I was freaking out at how good it was, and now I'm excited to try this recipe! Thank you!<br /><br /><br /><br /><span style="font-weight: bold;">Frozen Hot Chocolate:</span><br />4-5 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)<br />2 tsp. store-bought hot chocolate mix<br />1 1/2 Tbsp sugar<br />1 1/2 c. milk<br />3 c. ice<br />*Whipped cream (see below)<br />Chocolate shavings<span style="font-weight: bold;"></span><br /><br />Chop the chocolate into small pieces and melt chocolate in a small heavy saucepan or in the microwave. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice (a little at a time). Blend on high speed until smooth (don't overdo it though.. you don't want it to be too runny). Pour into cup or mug and top with whipped cream and chocolate shavings.<br /><br /><span style="font-weight: bold;">*Whipped Cream:</span><br />1 c. heavy cream, very cold<br />1 tsp. vanilla extract<br />1 1/2 Tbsp light corn syrup<br /><br />Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-81051112086963968752010-05-21T13:06:00.000-07:002010-05-21T13:07:29.973-07:00Moleten chocolate Cake from Tasty Kitchen!Oh this looks amazing!!! <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/molten-chocolate-cake/">Click here</a> for the recipe<br /><br /><a style="display: none;" href="javascript:;" id="fancy_left"><span class="fancy_ico" id="fancy_left_ico"></span></a><a style="display: none;" href="javascript:;" id="fancy_right"><span class="fancy_ico" id="fancy_right_ico"></span></a><div style="top: 10px; right: 10px; bottom: 10px; left: 10px; width: auto; height: auto; display: block;" id="fancy_content"><img alt="" id="fancy_img" src="http://thepioneerwoman.com/tasty-kitchen/files/2009/07/3766580565_99ce8cf1c5_o.jpg" /></div>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-55823305173225646652010-03-29T16:16:00.000-07:002010-03-29T16:32:15.543-07:00Ice Cream!<div style="text-align: center;"><span style="font-family:arial;">You tell how many desserts I typically eat by how often I post. So just in case you weren't keeping track that's not very often. Mostly because this gal is in need of losing serious inches and is working towards eating healthier and more sensible. That being said I have found the most AH-MAZ-ING ice cream that money can buy, and the best part is that it is low-cal and low-fat (I know it's a crazy-but-true miracle!) The Brand is: </span><span style="font-weight: bold;font-family:arial;" >Dreyer's</span><span style="font-family:arial;"> (or Edy's west of the Rocky Mountains),</span><span style="font-weight: bold;font-family:arial;" >Slow Churned Yogurt Blends.</span><span style="font-family:arial;"> Their vanilla is yummy and I shouldn't downplay it, but seriously my faves (so far) are the </span><span style="font-weight: bold;font-family:arial;" >Chocolate Fudge Brownie</span><span style="font-family:arial;"> and </span><span style="font-weight: bold;font-family:arial;" >Peach</span><span style="font-family:arial;">. WOWSERS! These are seriously the creamiest wonderfullest frozen treats that I've put in my mouth. You should put them in your mouth too!</span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4doU2WNtzFQmpEeRbFGqRS9HIfN0Hj4iiSw8wRB5U05RZT20hV_vYc5RrMFtU-GEGA8-4k-sAnRfWWhFAP0RS652kpElPCfojd1HDXyZ43EvVlN32US26c4ymTvUHj59corXxmfZPSM/s1600/chocolate+fudge+brownie+ice+cream.jpg"><img style="cursor: pointer; width: 234px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4doU2WNtzFQmpEeRbFGqRS9HIfN0Hj4iiSw8wRB5U05RZT20hV_vYc5RrMFtU-GEGA8-4k-sAnRfWWhFAP0RS652kpElPCfojd1HDXyZ43EvVlN32US26c4ymTvUHj59corXxmfZPSM/s200/chocolate+fudge+brownie+ice+cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5454201257460906370" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdoLFePbBKb3Gn9UDiRaafwdg-fw5mrQX5qlNSIzv4C3Hfgxg_jSvCKq8iGzch6wAjTtR5PVsnzsPcsFI2I7XVIqmPuBCmTGjVWmKlVJv_khm4aoYUX2fbKS_iFzoL0BRvL_YcVFJaKk/s1600/peach+ice+cream.jpg"><img style="cursor: pointer; width: 231px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdoLFePbBKb3Gn9UDiRaafwdg-fw5mrQX5qlNSIzv4C3Hfgxg_jSvCKq8iGzch6wAjTtR5PVsnzsPcsFI2I7XVIqmPuBCmTGjVWmKlVJv_khm4aoYUX2fbKS_iFzoL0BRvL_YcVFJaKk/s200/peach+ice+cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5454201261928512786" border="0" /></a><br /></div><br /><br /><br /></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-75258242378466922592010-02-22T11:52:00.000-08:002010-02-24T11:24:17.340-08:00Fabulous Chocolate Fondue<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSMk_5cWvplr_KSKmZZlrRcEC7HN5k9JqmJiHAUmskjAgaJw0GQph0hlaT3hV5aCvuMbFnrXyPqlZznvyWMhKg8IYejefNGp_puSPcga1SutkPSVoXbN1kkswxQ0N5RQfxwFu5-JRM8w/s1600-h/chocolate-fondue.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSMk_5cWvplr_KSKmZZlrRcEC7HN5k9JqmJiHAUmskjAgaJw0GQph0hlaT3hV5aCvuMbFnrXyPqlZznvyWMhKg8IYejefNGp_puSPcga1SutkPSVoXbN1kkswxQ0N5RQfxwFu5-JRM8w/s400/chocolate-fondue.jpg" alt="" id="BLOGGER_PHOTO_ID_5441160952976792978" border="0" /></a><br /><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <b>Flaming Turtle Fondue</b><br />Ingredients:<br />1 c Milk Chocolate Chips<br />1/2 c Caramel<br />1/3 c Chopped Pecans<br />1/2 tsp water <br /><br />Method:<br />For double broiler cooking, place 1 cup chocolate chips in top bowl let it melt down and stir constantly for 30 to 45 seconds. Then add in caramel and blend or swirl. Finally add pecans on top for garnish or stir through. Bring your heat down to med-low after it has all been mixed well. <p style="margin-bottom: 0in; text-align: center;"><b>White Chocolate Raspberry Fondue</b></p> Ingredients:<br />1 c White Chocolate Chips<br />1/2 c Pureed Raspberries (fresh or thawed frozen) <br /><br />Method:<br />For double broiler cooking, place 1 cup chocolate chips in top bowl let it melt down and stir constantly for 30 to 45 seconds. Then add in puree raspberries, blend.<br /><br /><b>Dippers for Chocolate Fondue</b><br />Shortbread Cookies<br />Pound Cake<br />Angel Food Cake<br />Pretzel rods<br />Banana Slices<br />Strawberries<br />Marshmallows<br />Vanilla Wafers<br />Cheesecake Bites<br />Brownie Bites<br />And the list goes on...<br /><br /><a href="http://www.ksl.com/index.php?nid=204&sid=9541552"><span style="font-weight: bold;">Recipes Courtesy of the Melting Pot and Studio 5</span></a><br /><br /><a style="font-weight: bold;" href="http://ohwhatsfordinner.blogspot.com/2010/02/fondue.html">Also, click here for Cheese Fondue Recipes</a>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com1tag:blogger.com,1999:blog-3813606875635511894.post-5378041359731527742010-02-18T10:27:00.000-08:002010-02-18T10:31:32.851-08:00Delicious Baked Fudge<h5 style="text-align: center;"><span style=";font-family:arial;font-size:130%;" >Straight from that lovely lady: <a href="http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-1-delicious-baked-fudge/">The Pioneer Woman</a>.</span></h5><h5 style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nED6S4aJpOMQ8mOlPbdDh1BkLFIPSQYM7VSWlt4b8ec82ldHpvb-l-WkSoIwK0SNNX0Qe0UEyTSrScS4CvKkVwVRI2elxShjnRNbzcEd0y9bwFNZr4wupOrcDVZkLWOvhUNeQ5cLALM/s1600-h/Delicious+Baked+Fudge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nED6S4aJpOMQ8mOlPbdDh1BkLFIPSQYM7VSWlt4b8ec82ldHpvb-l-WkSoIwK0SNNX0Qe0UEyTSrScS4CvKkVwVRI2elxShjnRNbzcEd0y9bwFNZr4wupOrcDVZkLWOvhUNeQ5cLALM/s400/Delicious+Baked+Fudge.jpg" alt="" id="BLOGGER_PHOTO_ID_5439652313616342978" border="0" /></a> </h5><span style="font-weight: bold;font-family:arial;" >ingredients</span><br /><span style="font-family:arial;">2 whole Eggs</span><br /><span style="font-family:arial;">1 cup Sugar</span><br /><span style="font-family:arial;">2 Tablespoons (heaping) Cocoa</span><br /><span style="font-family:arial;">2 Tablespoons Flour</span><br /><span style="font-family:arial;">½ cups Butter, Melted</span><br /><span style="font-family:arial;">1 teaspoon Vanilla Extract</span> <h5 style="text-align: left;font-family:arial;"><span style="font-size:100%;">Preparation Instructions</span></h5> <p style="font-family: arial;">Preheat oven to 300 to 325 degrees.</p> <p style="font-family: arial;">Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.</p> <p style="font-family: arial;">Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.</p> <p style="font-family: arial;">Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.</p> <p><span style="font-family:arial;">Serve with sweetened whipped cream or vanilla ice cream; whatever makes your</span> skirt fly up.</p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-66363106084132119892010-02-17T10:47:00.000-08:002010-02-17T11:13:21.237-08:00Rainbow Jello<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tMr9QSSABc8m1bhKDcQXYS4MAsQ6cZ_Qe4z4rpiLz9j0a_29Poz1KTpG8F7CEWO-6xinZfRey4bnBvp9RT8dlbJwaK6M6dZsIrkdluLriApqU8_IGokQY7TcWCb7aaQSTpGIv7cRdeY/s1600-h/Rainbow+Jello+Salad+01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tMr9QSSABc8m1bhKDcQXYS4MAsQ6cZ_Qe4z4rpiLz9j0a_29Poz1KTpG8F7CEWO-6xinZfRey4bnBvp9RT8dlbJwaK6M6dZsIrkdluLriApqU8_IGokQY7TcWCb7aaQSTpGIv7cRdeY/s400/Rainbow+Jello+Salad+01.jpg" alt="" id="BLOGGER_PHOTO_ID_5439290502909679826" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:arial;">This amazing aesthetically pleasing Jello takes a while to make but is worth every layer. I made it for a themed event in which all colors of the rainbow needed to be used as well as white and gold...hence the gold bow tied to the bottom of the dish. It turned out great and everyone said it was the best Jello they had ever had. I thought to myself, "Is Jello really that hard to mess up?</span><span style="font-family:arial;">".</span><br /><br /><b style="font-family: arial;">Rainbow Jello</b><br /><br /><div style="text-align: left; font-family: arial;"><b>Ingredients</b><br /><div style="text-align: left;">7 flavors <span style="font-size:85%;">(3 oz. Each)</span> Jello <span style="font-size:78%;">(Cherry, Strawberry, Orange, Lemon, Lime, Berry Blue and Black Cherry or Black Berry Fusion*)</span><br />16 ounce container Sour Cream or Sour Cream substitute<br />8 ounce container cool whip, optional<br /></div><br /><b>Directions:</b><br />Dissolve each package of Jello separately and hour apart.</div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Each package is dissolved in 1 cup boiling water</div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Divide jello in half</div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Add 1/3 cup sour cream to half of the jello and pour into glass bowl, trifle dish or 9x13 pan. </div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Refrigerate ½ hour</div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Add 2 Tablespoons cold water to the other half</div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Pour on top on first layer and refrigerate for another ½ hour.</div><div style="font-family: arial;"> </div><div style="text-align: left; font-family: arial;">Repeat process with each box of jello<br />Top with cool whip if desired<br /><br />Tips for the Jello Foodie:<br />Because I am impaitent at times and don't want to dissolve jello by slowly stirring with a spoon I whisk Jello instead. This makes bubbles...and when the Jello cools so do the bubbles and they can be kind of unsightly since they tend to gather at the edges of the bowl. So what I do is "mop up" the bubbles with a paper towel before I put the jello in the fridge to set.<br /><br />Also this jello will set on it's own if left on the counter, so if you want to add another layer don't wait longer than a 1/2 hour because the Jello left out on the counter will set. It's a good thing I bought extra Berry Blue...<br /><br />**Flavors that are not good to use in this recipe: <span style="font-weight: bold;">peach and grape</span> (they over power the other flavors)<br /></div><br /></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-4587794292137359592010-02-16T17:42:00.001-08:002010-02-16T17:42:58.481-08:00Whoopie pies!<p id="kslvid9627439"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-1.php?id=9627439"></script><br /><br />Studio 5 Gourmet Contributor Amy Richardson has been tracking down the trend.<br /><br />Part of the appeal is the ability to customize flavors with whoopie pies. Amy's top 5 flavor combinations are:<br /><br />White Chocolate whoopie pies with Stawberry Creme<br /><br />Banana whoopie pies with Chocolate Hazelnut Creme<br /><br />Carrot Cake whoopie pies with Pineapple Creme<br /><br />Boston Cream whoopie pies<br /><br />Orange whoopie pies with Vanilla Creme<br /><br />Although you can find mixes for whoopie pies, you can also make them from a basic cake mix:<br /><br />Recipe for easy whoopie pie cake mix<br />1 box cake mix<br />1 tablespoon oil<br />2 eggs<br />3/4 cup water<br /><br />Pre-heat oven to 375<br />Place two teaspoons in a small circle on to a baking sheet. Six cakes per baking sheet.<br />Bake 8-10 minutes<br />Remove to cooling rack until ready to fill.<br /><br />You can find supplies and mixes for whoopie pies online:<br /><br />Sur La Table:<br />www.surlatable.com<br />Mix chocolate $10.00<br />Pan coming in March<br /><br />Williams Sonoma<br />www.williams-sonoma.com<br />Mix Red Velvet $14.00<br />Pan $24.95<br />Both $34.95<br /><br />Marshmallow Fluff<br />www.marshmallowfluff.com<br />3 16oz containers for $17.00<br /><br />Cranberry Island Whoopie Pies<br />www.cranberryislandkitchen.com<br />$28.70 for six<br />$52.40 for twelve<br />$76.10 for eighteenJennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.com2tag:blogger.com,1999:blog-3813606875635511894.post-48821080659676267692010-02-15T10:36:00.000-08:002010-04-01T15:22:13.353-07:00Megan's Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZzKI87rmeno7vUpl-HUT4qGSmVgEIQFyStbubWJcGSYIfZnX79gCQG_3a9AY_mlLFe8naXGU8U3mEFxyDZxRkicgBpsK57C1jyUv5iNFdSwvTdWtCNbQrjdBCH6wnaCs3aT61Ph0SXg/s1600/chocolate+chip+cookies_apartment+therapy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZzKI87rmeno7vUpl-HUT4qGSmVgEIQFyStbubWJcGSYIfZnX79gCQG_3a9AY_mlLFe8naXGU8U3mEFxyDZxRkicgBpsK57C1jyUv5iNFdSwvTdWtCNbQrjdBCH6wnaCs3aT61Ph0SXg/s400/chocolate+chip+cookies_apartment+therapy.jpg" alt="" id="BLOGGER_PHOTO_ID_5455297485930725074" border="0" /></a><br /><div style="text-align: center;">This recipe is 100% from my sister-in-law Megan. She is the Queen of chocolate chip cookies and she came to visit a couple of weeks ago and showed me the secrets to cookie baking - for which I am eternally grateful! Her recipe is easy to remember. So just in case you're at the store and you suddenly think "oh, chocolate chip cookies!" you will know exactly what you need. The recipe pattern goes like this:<br /><br />sugar, sugar<br />fat, fat<br />egg, egg<br />vanilla<br />baking soda<br />salt<br />flour<br />chocolate<br /><br />Let me explain:<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">ingredients</span><br />1 cup each brown sugar and white granulated sugar<br />1/2 cup each canola oil and cold butter, cut into small pieces<br />2 eggs<br />1 teaspoon vanilla<br />1 teaspoon each baking soda and salt<br />3-3 1/2 cups flour<br />3/4 of a bag semi-sweet chocolate chips<br /><br /><span style="font-weight: bold;">directions</span><br />Mix together sugars, fats, eggs and vanilla working in the butter with a pastry cutter. It will be chunky and that's ok because next you will add the baking soda, salt, and 3 cups flour*. Completely work in the butter using a wooden spoon. Stir in the chocolate chips. Roll cookies into 1" balls and cook for 10 minutes in a preheated 350 degree oven. When you take the cookies out bang them on the counter (this keeps them chewy and delicious). Then use a spatula to move them to a cooling rack. Then try not to eat the lot of them because you know if you do you have some explaining to do to your trainer...<br /><br />*You may need to add up to 1/2 cup more flower depending on where you live and what the weather is like outside, and the temperature inside your house. I'm not sure how to tell you how you should gauge that but I know that I use 3 1/2 cups flower out here in AZ and it works like a charm. Enjoy!<br /><br />p.s. Will post pictures when I remember to take them instead of eating the cookies first!<br /><br /></div></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-71665306293266884812010-01-26T11:49:00.000-08:002010-01-26T12:11:01.804-08:00Outrageous Chocolate Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkl_gtGu-8x71b-ci92TBRlJOh9QY2Oy-Rh9xRq4Mm0eDtdkIMHhLXSg43m4ULo1K3t0tmQLOYY0rCuDn3NizdRWFLM1wmweFT0ZRB1CeETfY__BNav7HEu-aqHQUi-THSc8HTyQO2tHc/s1600-h/chocolate+cookies,+outrageous.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 298px; height: 374px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkl_gtGu-8x71b-ci92TBRlJOh9QY2Oy-Rh9xRq4Mm0eDtdkIMHhLXSg43m4ULo1K3t0tmQLOYY0rCuDn3NizdRWFLM1wmweFT0ZRB1CeETfY__BNav7HEu-aqHQUi-THSc8HTyQO2tHc/s400/chocolate+cookies,+outrageous.jpg" alt="" id="BLOGGER_PHOTO_ID_5431138785648238994" border="0" /></a><br /><h2 style="font-weight: normal;font-family:arial;"><span style="font-size:100%;">Ingredients</span></h2> <p style="font-family:arial;"><span style="font-size:100%;">Makes 2 dozen</span></p> <ul style="font-family:arial;"><li><span style="font-size:100%;">8 ounces semisweet chocolate, roughly chopped</span></li><li><span style="font-size:100%;">4 tablespoons unsalted butter</span></li><li><span style="font-size:100%;">2/3 cup all-purpose flour, spooned and leveled</span></li><li><span style="font-size:100%;">1/2 teaspoon baking powder</span></li><li><span style="font-size:100%;">1/2 teaspoon salt</span></li><li><span style="font-size:100%;">2 large eggs</span></li><li><span style="font-size:100%;">3/4 cup packed light-brown sugar</span></li><li><span style="font-size:100%;">1 teaspoon vanilla extract</span></li><li><span style="font-size:100%;">1 package (12 ounces) semisweet chocolate chunks</span></li></ul> <div class="ms-col2-recipe-directions" style="font-family:arial;"> <h2><span style="font-size:100%;">Directions</span></h2> <ol><li> <span style="font-size:100%;"><span>Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.</span></span> </li><li> <span style="font-size:100%;"><span>In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.</span></span> </li><li> <span style="font-size:100%;"><span>Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.</span></span> </li></ol></div><span style="font-size:100%;"><span style="font-family:arial;">P.S. Don't bake the cookies to a crisp; They are</span></span> meant to be soft and chewy. Store them in an airtight container<br /><br /><a href="http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies?backto=true&backtourl=/photogallery/quick-chocolate-dessert-recipes#slide_11">marthastewart.com</a>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-5613453599079879682009-12-24T10:51:00.000-08:002010-01-03T22:23:45.073-08:00Coconut Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxIBPxheMEmy42JcttzbCgQzMq_7at2eif6N28wGGHlvHhXZBHNfLB-fTSkwg0-fNEGGoG5WQPotrxlS26MnjYTG7kwqrbPNlozYhgotDRvuoGUX4LoQKfuPC7gejE32DRz7V_PqNufQ/s1600-h/coconut+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxIBPxheMEmy42JcttzbCgQzMq_7at2eif6N28wGGHlvHhXZBHNfLB-fTSkwg0-fNEGGoG5WQPotrxlS26MnjYTG7kwqrbPNlozYhgotDRvuoGUX4LoQKfuPC7gejE32DRz7V_PqNufQ/s400/coconut+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5418878811620960226" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:arial;">Look at this festive cake! What a pretty and yummy thing to serve after your Christmas dinner or at a New Years soiree. </span> </span><h2 style="font-family:arial;"><span style="font-size:100%;">Ingredients</span></h2> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span><ul style="font-family:arial;"><li class="ingredient"><span style="font-size:100%;">3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans</span></li><li class="ingredient"><span style="font-size:100%;">2 cups sugar</span></li><li class="ingredient"><span style="font-size:100%;">5 extra-large eggs, at room temperature</span></li><li class="ingredient"><span style="font-size:100%;">1 1/2 teaspoons pure vanilla extract</span></li><li class="ingredient"><span style="font-size:100%;">1 1/2 teaspoons pure almond extract</span></li><li class="ingredient"><span style="font-size:100%;">3 cups all-purpose flour, plus more for dusting the pans</span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon baking powder</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon baking soda</span></li><li class="ingredient"><span style="font-size:100%;">1/2 teaspoon kosher salt</span></li><li class="ingredient"><span style="font-size:100%;">1 cup milk</span></li><li class="ingredient"><span style="font-size:100%;">4 ounces sweetened shredded coconut</span></li></ul> <h3 style="font-family:arial;"><span style="font-size:100%;">For the frosting:</span></h3> <span style="display: none;" class="nocoupons">nocoupons</span><ul style="font-family:arial;"><li class="ingredient"><span style="font-size:100%;">1 pound cream cheese, at room temperature</span></li><li class="ingredient"><span style="font-size:100%;">1/2 pound (2 sticks) unsalted butter, at room temperature</span></li><li class="ingredient"><span style="font-size:100%;">3/4 teaspoon pure vanilla extract</span></li><li class="ingredient"><span style="font-size:100%;">1/4 teaspoon pure almond extract</span></li><li class="ingredient"><span style="font-size:100%;">1 pound confectioners' sugar, sifted</span></li><li class="ingredient"><span style="font-size:100%;">6 ounces sweetened shredded coconut</span></li></ul> <!--concordance-end--> <h2 style="font-family:arial;"><span style="font-size:100%;">Directions</span></h2> <p class="instructions" style="font-family:arial;"><span style="font-size:100%;"> Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.</span></p> <p class="instructions" style="font-family:arial;"><span style="font-size:100%;">In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.</span></p> <p class="instructions" style="font-family:arial;"><span style="font-size:100%;">In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.</span></p> <p class="instructions" style="font-family:arial;"><span style="font-size:100%;">Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.</span></p> <p class="instructions" style="font-family:arial;"><span style="font-size:100%;">For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).</span></p> <p class="instructions" style="font-family:arial;"><span style="font-size:100%;">To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.<br /></span></p>This recipe is Ina Garten's click <a href="http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe/index.html">here for the link</a>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-76780090886812920192009-12-18T15:44:00.001-08:002010-01-03T22:23:17.963-08:00Peppermint Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWCuGJ-qKgPq2XAabiS0vQTfu6i8qe-lzn1ufUAzWEXblt0HV-PScHzjWs2u2ZWzitGAa99KzixnYvTlrX8oFQQ2EXGUZJvqanvoNyh26iCgC8Wd711eojfqk-r69VojDeckGtflbSUc/s1600-h/Peppermint+Fudge_02.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWCuGJ-qKgPq2XAabiS0vQTfu6i8qe-lzn1ufUAzWEXblt0HV-PScHzjWs2u2ZWzitGAa99KzixnYvTlrX8oFQQ2EXGUZJvqanvoNyh26iCgC8Wd711eojfqk-r69VojDeckGtflbSUc/s400/Peppermint+Fudge_02.JPG" alt="" id="BLOGGER_PHOTO_ID_5416845989773791826" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:arial;">If you like peppermint bark you should try this! It has all the yummy taste of peppermint with the smooth taste and texture of chocolate fudge </span><span style="font-style: italic;font-family:arial;" >AND</span><span style="font-family:arial;"> it is as easy to make as peppermint bark too!<br /><br /><br /></span> <div style="text-align: left;"><span style="font-family:arial;"><span style="font-weight: bold;">ingredients</span><br />nonstick spray for baking pan</span> <span style="font-family:arial;"><br />parchment paper</span> <span style="font-family:arial;"><br />2 1/4 cups (16 ounces) semi-sweet chocolate chips</span> <span style="font-family:arial;"><br />1 cup round peppermint candies, plus 18 for garnish</span> <span style="font-family:arial;"><br />3/4 cup heavy cream</span> <span style="font-family:arial;"><br />3 1/2 cups mini marshmallows</span> <span style="font-family:arial;"><br />5 tablespoons unsalted butter</span> <span style="font-family:arial;"><br />1 1/4 cups sugar</span> <span style="font-family:arial;"><br />1 teaspoon coarse salt</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />directions</span> <div style="text-align: left;"><span style="font-family:arial;">1. Lightly cool a 9 inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment . Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium-high. Whisk until smooth, 5 minutes.</span> <span style="font-family:arial;"><br /><br />2. Pour mixture through a strainer into bowl with chocolate; let stand 1 minute the stir until smooth. Our into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2 inch squares. (To store, cover and refrigerate , up to 1 week.) With a sharp knife, cut 18 candies in half; press a candy into each square before serving of packing.<br /><br /></span><span style="font-weight: bold;font-family:arial;" >tips:</span><span style="font-family:arial;"> So my baking pans are kind of curved on the edges so I cut a little edge off all the sides using the side of a see through ruler as a guide. (Plus it leaves fudge scraps, which is good to fend off husbands and children if you plan of giving these away.) I also used the ruler to measure tick marks every 1 1/2", where I wanted to cut the fudge. Also, when i was ready to pack them up I turned the fudge over so that the bottom becomes the top. It is smooth on the underside and looks real nice with the peppermint garnishing it.<br /><br /></span><span style="font-family:arial;">This is also easy enough to do with children. What a fun family activity!</span><br /><br /><span style=";font-family:arial;font-size:78%;" >Recipe from: December 2009, issue 68 of <span style="font-weight: bold;">Everyday Food a </span><span style="font-style: italic; font-weight: bold;">Martha Stewart Magazine</span>, pg. 118 (the pics belong to me though). </span><span style="font-size:78%;"><br /></span></div><br /></div></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-77011721942473547862009-12-17T10:34:00.000-08:002010-01-04T11:11:09.855-08:00Caramel Apple Cider<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkVrYuwq59Jbk7gnOViwqqJIPsVcOdYsvrb1Bm_FbQM2YOUemf8-4uGs6fvuZgIXYvg4U9oKrnfy-ZKhk76rRQW_Jptx_fbdc_A90vOAzuHH_wui7XAjgaSix_ND98OYUGK0LQ4BqenE/s1600-h/caramel+apple+cider_our+best+bites.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 305px; height: 442px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkVrYuwq59Jbk7gnOViwqqJIPsVcOdYsvrb1Bm_FbQM2YOUemf8-4uGs6fvuZgIXYvg4U9oKrnfy-ZKhk76rRQW_Jptx_fbdc_A90vOAzuHH_wui7XAjgaSix_ND98OYUGK0LQ4BqenE/s400/caramel+apple+cider_our+best+bites.jpg" alt="" id="BLOGGER_PHOTO_ID_5416277282889822018" border="0" /></a><span style="font-family:arial;">I love, love, love caramel apple cider. And this one from </span><span style="font-weight: bold; font-style: italic;font-family:arial;" >Our Best Bites</span><span style="font-family:arial;"> sounds divine. I encourage you to click </span><a style="font-family: arial;" href="http://www.ourbestbites.com/2009/10/caramel-apple-cider.html">here</a><span style="font-family:arial;"> to read her blog discussing the difference between apple juice and apple cider....because let's be honest here they are TOTALLY different.</span><br /><br /><span style="font-family:arial;">Enjoy!</span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients</span><br /><span style="font-family:arial;">1/2 gallon apple cider (64 oz or 8 C)</span><br /><span style="font-family:arial;">1/2 C orange juice, </span><span style="font-style: italic;font-family:arial;" >fresh squeezed or good quality bottled like Simply Orange</span><br /><span style="font-family:arial;">1 orange</span><br /><span style="font-family:arial;">8 cloves</span><br /><span style="font-family:arial;">2 cinnamon sticks </span><span style="font-style: italic;font-family:arial;" >(if yours are more than a year old- buy new ones!!)</span><br /><span style="font-family:arial;">1/4 t ground allspice</span><br /><span style="font-family:arial;">1/3 C jarred caramel sauce* </span><span style="font-style: italic;font-family:arial;" >more to taste if needed</span><br /><span style="font-family:arial;">optional: </span><a style="font-family: arial;" href="http://www.torani.com/">caramel flavored syrup</a><br /><a style="font-family: arial;" href="http://www.ourbestbites.com/2008/03/sweetened-whipped-cream.html">sweetened whipped cream</a><span style="font-family:arial;"> (or from a can is fine!)</span><br /><span style="font-style: italic;font-family:arial;" >*For a delicious twist, substitute maple syrup for the caramel sauce<br /><br /></span><span style="font-weight: bold;font-family:arial;" >The skinny of the directions. For full directions click here: <a href="http://www.ourbestbites.com/2009/10/caramel-apple-cider.html">Our Best Bites</a></span><br /><br /><span style="font-family:arial;">Thoroughly wash your orange and then gently stab the whole cloves into it. </span><span style="font-style: italic;font-family:arial;" >(If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it)</span><span style="font-family:arial;">.</span><br /><br /><span style="font-family:arial;">Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you're keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you're going to have the pot warming for hours on end, take out the orange. After you've simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.</span><br /><br /><span style="font-family:arial;">When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon!</span>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-58923886525449229492009-12-14T11:53:00.000-08:002009-12-14T12:54:13.461-08:00Chewy Molasses-Spice Cookies & Cranberry Noels<div style="text-align: center;">Yummers! <span style="font-family:arial;">There is nothing like freshly baked cookies to get into the Spirit of the season!</span><br /></div><br /><style type="text/css"> <!-- @page { margin: 0.79in } --> </style> <div style="text-align: left;font-family:arial;"><span style="font-size:100%;"><b>Chewy Molasses – </b></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkotmbk5j0w3MkXXt9IPrTw-7KAGKvTJF9x8tMJKeCs6j8N7xquC6YRYHbT3RZ7xmeXUDZgUPrAiIg5xcc0yZd4U6AJAt5kuSWgz9ib6yODiXbRWL8e3tU-jXjFMLE2Wv5hG1Mxn4hAas/s1600-h/chewy+molasses+cookies.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 225px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkotmbk5j0w3MkXXt9IPrTw-7KAGKvTJF9x8tMJKeCs6j8N7xquC6YRYHbT3RZ7xmeXUDZgUPrAiIg5xcc0yZd4U6AJAt5kuSWgz9ib6yODiXbRWL8e3tU-jXjFMLE2Wv5hG1Mxn4hAas/s400/chewy+molasses+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5415197252671265986" border="0" /></a><span style="font-size:100%;"><b>Spice Cookies</b></span><br /><br /><span style="font-size:100%;"><b>ingredients</b></span><br /><span style="font-size:100%;">2 cups all-purpose flour (spooned and leveled) </span><br /><span style="font-size:100%;">1 1/2 teaspoons baking</span><span style="font-size:100%;"> soda </span><br /><span style="font-size:100%;">1 teaspoon ground cinnamon </span><br /><span style="font-size:100%;">1/2 teaspoon ground nutmeg </span><br /><span style="font-size:100%;">1/2 teaspoon salt </span><br /><span style="font-size:100%;">1 1/2 cups sugar </span><br /><span style="font-size:100%;">3/4 cup (1 1/2 sticks) unsalted butter, softened </span><br /><span style="font-size:100%;">1 large egg </span><br /><span style="font-size:100%;">1/4 cup molasses </span> </div><h2 style="margin-top: 0in; margin-bottom: 0in; text-align: left;font-family:arial;"><span style="font-size:100%;">directions</span></h2><div style="font-family: arial;"> </div><p style="margin-bottom: 0in; text-align: left;font-family:arial;"><span style="font-size:100%;">Preheat ove</span><span style="font-size:100%;">n to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.</span></p><p style="margin-bottom: 0in; text-align: left;font-family:arial;"><span style="font-size:100%;">With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. </span> </p><div face="arial"> </div><div style="text-align: left;"><span style="font-size:100%;">Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. </span></div><p style="margin-bottom: 0in; text-align: center;font-family:arial;"> </p><div face="arial" style="text-align: center;"> </div><div style="text-align: left;"><span style="font-size:100%;">Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days. </span></div><p style="margin-bottom: 0in; text-align: center;font-family:arial;"> </p><div face="arial" style="text-align: center;"><br /></div><h2 style="margin-top: 0in; margin-bottom: 0in; text-align: center;font-family:arial;"><span style="font-size:100%;">Cranberry Noels</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3ZbWa1a4yMwnBd7cCUICRuvQ6QINRyMmEID_FchDNUlyLkt21MSjmpL2gxNL1qrpg22tstM4NfU4V-in1fwF7zeEq2dq_3kZgP7vuomfI2DbQUYhAryBFtZSgyCpQpXXh6a6UpFIliI/s1600-h/Cranberry+Noels.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 225px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3ZbWa1a4yMwnBd7cCUICRuvQ6QINRyMmEID_FchDNUlyLkt21MSjmpL2gxNL1qrpg22tstM4NfU4V-in1fwF7zeEq2dq_3kZgP7vuomfI2DbQUYhAryBFtZSgyCpQpXXh6a6UpFIliI/s320/Cranberry+Noels.png" alt="" id="BLOGGER_PHOTO_ID_5415197071341208994" border="0" /></a></h2><h2 style="margin-top: 0in; margin-bottom: 0in; text-align: left;font-family:arial;"><span style="font-size:100%;">ingredients</span></h2><div style="text-align: left;font-family:arial;"><span style="font-size:100%;">1 cup (2 sticks) unsalted butter, room temperature </span><br /><span style="font-size:100%;">3/4 cup sugar </span><br /><span style="font-size:100%;">2 tablespoons milk </span><br /><span style="font-size:100%;">1 teaspoon pure vanilla extract </span><br /><span style="font-size:100%;">2 1/2 cups all-purpose flour </span><br /><span style="font-size:100%;">1/2 teaspoon salt </span><br /><span style="font-size:100%;">3/4 cup dried cranberries </span><br /><span style="font-size:100%;">1/2 cup chopped pecans </span> </div><h2 style="margin-top: 0in; margin-bottom: 0in; text-align: left;font-family:arial;"><span style="font-size:100%;">directions</span></h2><div style="text-align: left;"><span style="font-size:100%;">In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined. </span></div><p face="arial" style="margin-bottom: 0in; text-align: center;"> </p><div face="arial" style="text-align: center;"> </div><div style="text-align: left;"><span style="font-size:100%;">Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours. </span></div><p face="arial" style="margin-bottom: 0in; text-align: center;"> </p><div style="text-align: center; font-family: arial;"> </div><p face="arial" style="margin-bottom: 0in; text-align: center;"><span style="font-size:100%;">Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.<br /></span></p><p face="arial" style="margin-bottom: 0in; text-align: center;"><span style="font-size:100%;"><br /></span> </p><div style="text-align: center; font-family: arial;"> </div><h2 style="margin-top: 0in; margin-bottom: 0in; text-align: center;font-family:arial;"><span style="font-size:100%;">Helpful Hint</span></h2><div style="text-align: center; font-family: arial;"><span style="font-size:100%;">Once formed into logs and wrapped well in plastic, the dough can be stored in the freezer for up to a month. Before slicing, leave the dough at room temperature until it just begins to soften. For a festive variation, roll the edges in colored sanding sugar before baking.</span><br /><br />These recipes are from Martha Stewart click <a href="http://www.marthastewart.com/recipe/chewy-molasses-spice-cookies">here</a> and <a href="http://www.marthastewart.com/recipe/cranberry-noels">here</a> for the whole deal.</div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-48042976486165206542009-12-13T22:34:00.000-08:002010-01-27T08:14:03.323-08:00Sugar Cookies with Two Icings<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjkHNWJ4W53m3679OGUi-T7-bdCt9e4IqXzaleH-PrCcXFj3ftCNumee0bN5OQyxHhRAzvsnDFMSy9qPI38HlqPD10XQLazGetrCLMxD7qovziPB_bYqt8cosWHQn3Qx38-mZ0J8_yio/s1600-h/Sugar+Cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 176px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjkHNWJ4W53m3679OGUi-T7-bdCt9e4IqXzaleH-PrCcXFj3ftCNumee0bN5OQyxHhRAzvsnDFMSy9qPI38HlqPD10XQLazGetrCLMxD7qovziPB_bYqt8cosWHQn3Qx38-mZ0J8_yio/s400/Sugar+Cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5414979859654811442" border="0" /></a><br /><span style="font-family:arial;">So it looks like Jenn and I have been a tad busy. Our last post was when??? Well, I can speak for myself when I say that I've been busy trying to create the feeling of Christmas in my home. Need I say more? I finally put up the tree the other day (yay!!!) and it totally got me into the Christmas spirit.</span><br /><br /><span style="font-family:arial;">Next on holiday list: make these yummy cookies for friends and neighbors and pack them up cute!</span><br /><br /><span style="font-family:arial;">I've included recipes for both butter-cream frosting and royal icing. The cookies pictured above were most likely decorated with royal icing. It has a more finished look. </span><br /><span style="font-family:arial;">Enjoy!</span><br /><p face="arial" style="margin-bottom: 0in; font-weight: bold; font-family: arial;">Sugar Cookies</p><span style="font-weight: bold;"><br /></span> <h5 class="western" style="margin-top: 0in; margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">ingredients</span></h5><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 1/2 cups butter, softened </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 cups white sugar </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 eggs </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 teaspoon vanilla extract </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">5 cups all-purpose flour </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 teaspoons baking powder </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 teaspoon salt</span></span> <p style="margin-bottom: 0in;font-family:arial;"><br /></p> <h2 style="margin-top: 0in; margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">directions</span></h2><ol style="font-family:arial;"><li><span style="font-size:100%;">In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). </span> </li><li><span style="font-size:100%;">Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. </span> </li><li><span style="font-size:100%;">Bake 6 to 8 minutes in preheated oven. Cool completely</span></li></ol>Makes approx. 5 dozen<br /><br /><span style="font-size:100%;"><span style="font-family:arial;">Oh yeah, I almost forgot! This recipe works best when you mix it all by hand, otherwise they are a little too delicate. Happy Baking!</span><br /></span> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;"><b>Butter-Cream Frosting</b></span></p><p face="arial" style="margin-bottom: 0in;"><span style="font-size:100%;">When I originally posted the recipe for butter-cream frosting, I posted the recipe without checking that it was right. And after trying it and miserably failing at making anything that resembled frosting I realized the recipe had to go! So below is a new and improved and wonderful icing for sugar cookies! Enjoy!<b><br /></b></span></p> <p style="margin-bottom: 0in; text-align: left;font-family:arial;"><span style="font-size:100%;"><span style="font-size:78%;"></span></span><span style=";font-family:arial;font-size:100%;" >1 cup real butter</span><br /></p><div style="text-align: left;"><span style=";font-family:arial;font-size:100%;" >1 teaspoon pure vanilla extract </span><br /><span style=";font-family:arial;font-size:100%;" >2 tablespoons milk</span><br /><span style=";font-family:arial;font-size:100%;" >1 lb. pure cane confectioner's sugar (approximately 4 cups)</span><br /><span style=";font-family:arial;font-size:100%;" >1 teaspoon meringue powder (optional)</span><br /><span style=";font-family:arial;font-size:100%;" >a pinch of salt (optional)</span><br /></div><br /><span style=";font-family:arial;font-size:100%;" >Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been throughly mixed together. Blend an additional minute or so until creamy.<br />Yield: 3cups<br /></span><span style="font-size:100%;"> <span style="font-size:78%;">(This recipe adapted from the Course 1 booklet for The Wilton Method of Cake Decorating: "Class Buttercream Icing")</span></span><br /><p style="margin-bottom: 0in; font-family: arial;"><span style="font-weight: bold;">Royal Icing</span></p><span style="font-weight: bold;font-family:arial;" ><br /></span><div style="text-align: left; font-family: arial;">3 tablespoons meringue powder<br /> 4 cups sifted confectioners' sugar<br /> 6 tablespoons water<br /></div><br /><span style="font-weight: bold;font-family:arial;" >directions</span><br /><div class="directions" style="margin-top: 10px; font-family: arial;"> <ol><li class="plaincharacterwrap" style="overflow: visible;"><span> Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly. </span></li></ol><div style="text-align: left;"><a href="http://allrecipes.com/Cook/Photo.aspx?photoID=56142">allrecipes.com</a><br /> </div></div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-66238263885397224662009-11-30T14:45:00.000-08:002009-11-30T14:57:40.793-08:00Andes Layered Frozen Mousse Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMk-AB6IgLVdNmIa-43_0xGG3mURed2YFNiTXBybaMCIUri-sq27DBQqDVJMvC1BQbvbfBuuo4DG-JARZfLWSVUuxViknfwZTKXUngZD3XShdgCO2lx9rZymCIV7D35VREauPFxpqqM7E/s1600/DSC_0697.gif"><img style="cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMk-AB6IgLVdNmIa-43_0xGG3mURed2YFNiTXBybaMCIUri-sq27DBQqDVJMvC1BQbvbfBuuo4DG-JARZfLWSVUuxViknfwZTKXUngZD3XShdgCO2lx9rZymCIV7D35VREauPFxpqqM7E/s400/DSC_0697.gif" alt="" id="BLOGGER_PHOTO_ID_5410032111192990802" border="0" /></a><br /><br />This is a yummy treat for mint+chocolate lovers out there.<br /><span style="font-weight: bold; color: rgb(51, 102, 102);font-size:180%;" ><br />Andes Layered Frozen Mousse Pie</span><br /><br />2 C vanilla ice cream, softened<br />2 C Andes Baking chips<br />1 chocolate crumb crust<br />1 1/2 C Whipping Cream, divided<br />2 egg yolks<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4uFssosI3Jq3WT_iXRECHgX3jYIFjHyUkCX6v75wSEU-5jDZRS2APAU0xKWkm2n1zD_XxiwR-tGAgh5DgSGpHK7DIjgnR6zUF3LPKo-cTI5qYOkBRPe-Y0Sp6RWOfewCxPZkm-iBcB0h/s1600/DSC_0650.gif"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4uFssosI3Jq3WT_iXRECHgX3jYIFjHyUkCX6v75wSEU-5jDZRS2APAU0xKWkm2n1zD_XxiwR-tGAgh5DgSGpHK7DIjgnR6zUF3LPKo-cTI5qYOkBRPe-Y0Sp6RWOfewCxPZkm-iBcB0h/s400/DSC_0650.gif" alt="" id="BLOGGER_PHOTO_ID_5410031753639733826" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0V814WG395rDNTE5bJ3RJQftMOT4uluqO9kZgyNCRtm9IMhE4K6cYsR4cE0nwbK9DlPNyMH-4OyEPFDxYzc1SiKVtJhlU-gXOPTgoe9mpcNA1K3npxVIYTKIpoMsVPJnNlkxjl21TToi/s1600/DSC_0653.gif"><img style="cursor: pointer; width: 400px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0V814WG395rDNTE5bJ3RJQftMOT4uluqO9kZgyNCRtm9IMhE4K6cYsR4cE0nwbK9DlPNyMH-4OyEPFDxYzc1SiKVtJhlU-gXOPTgoe9mpcNA1K3npxVIYTKIpoMsVPJnNlkxjl21TToi/s400/DSC_0653.gif" alt="" id="BLOGGER_PHOTO_ID_5410031764259242194" border="0" /></a><br /><br /><br />Stir 1/2 C of Andes Baking Chips into ice cream. Spread onto the bottom of crust and freeze.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0L_g5Kc-jwmbz_RzEIVpAQXc4pEYcGgOINYRCEmVqFKbe9VY1-HaWzQkGoXKDv-bofuw-B9dB6M5iy48UrkC_XVQxAd4h-54_qHndqcBeqAAmyEzlkhhc6iuRB6MT4YQ9ssSp1qlJCB4/s1600/DSC_0664.gif"><img style="cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0L_g5Kc-jwmbz_RzEIVpAQXc4pEYcGgOINYRCEmVqFKbe9VY1-HaWzQkGoXKDv-bofuw-B9dB6M5iy48UrkC_XVQxAd4h-54_qHndqcBeqAAmyEzlkhhc6iuRB6MT4YQ9ssSp1qlJCB4/s400/DSC_0664.gif" alt="" id="BLOGGER_PHOTO_ID_5410031793908875074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydTrT7y-aY69ngN8C8QJzReAien1D7PnlyS8vyb4lGrEHr3aWVhAegxjK4cQni2wZKffJG9rVQjVwkmgnVXd9wXnu5LNz6if2VDTSYxe42z7b8zGa18rBAFS1MixKpOvi2pQkg6wh1jun/s1600/DSC_0674.gif"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydTrT7y-aY69ngN8C8QJzReAien1D7PnlyS8vyb4lGrEHr3aWVhAegxjK4cQni2wZKffJG9rVQjVwkmgnVXd9wXnu5LNz6if2VDTSYxe42z7b8zGa18rBAFS1MixKpOvi2pQkg6wh1jun/s400/DSC_0674.gif" alt="" id="BLOGGER_PHOTO_ID_5410032046424626034" border="0" /></a><br /><br />Melt remaining Andes Baking Chips with 1/2 C whipping cream in a saucepan over low heat, stirring constantly. Remove from heat; stir in egg yolks. Continue heating over medium-low heat 3 to 5 minutes or until mixture begins to thicken, stirring every 30 seconds. ** Do not allow to boil. Then cool to room temperature.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35wOhzNQP9xFeYCH9v26Obt7Cd2tw3NZsJMGLwfsUD1hfCZ-76K9HfwQ8ILkM0pkzePKOmOyV1Y9Y8PL6vHoL1ODPrxmtKdT1YijHLSqOsjp1DN_7rGwyLyshEsmxhezzyBleDdhSWhad/s1600/DSC_0663.gif"><img style="cursor: pointer; width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35wOhzNQP9xFeYCH9v26Obt7Cd2tw3NZsJMGLwfsUD1hfCZ-76K9HfwQ8ILkM0pkzePKOmOyV1Y9Y8PL6vHoL1ODPrxmtKdT1YijHLSqOsjp1DN_7rGwyLyshEsmxhezzyBleDdhSWhad/s400/DSC_0663.gif" alt="" id="BLOGGER_PHOTO_ID_5410031786083365298" border="0" /></a><br /><br />Whip remaining 1 C whipping cream until stiff peaks form; fold into Baking Chips mixture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XiT_188EY-0PvW-Zn-SbAln8W_0OC3NhGUlrU58Ju5J2ry9OH6ZNq19Z8p6vpmJ3JADczxgtcCNBvpjNNs37DcCXZRo12Vu0vmgApp9g1TrUf7Y340sxgO5Wo3gGldQ3C-8munmkNfX2/s1600/DSC_0669.gif"><img style="cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XiT_188EY-0PvW-Zn-SbAln8W_0OC3NhGUlrU58Ju5J2ry9OH6ZNq19Z8p6vpmJ3JADczxgtcCNBvpjNNs37DcCXZRo12Vu0vmgApp9g1TrUf7Y340sxgO5Wo3gGldQ3C-8munmkNfX2/s400/DSC_0669.gif" alt="" id="BLOGGER_PHOTO_ID_5410032034345440242" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEnjzAb1Uv5QYPBz_t97Z-3ySl58uLHMt2YPFzbbrsuUDGKWrgNPncaMYm_Dw5DVSoI37q3rmJCF_DWUEE3V-xqvG6EoJE9cElH7Dh6jvQXdqbp8HXhURmrYF1o_mibzZHygqhJGTnBv6/s1600/DSC_0671.gif"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLEnjzAb1Uv5QYPBz_t97Z-3ySl58uLHMt2YPFzbbrsuUDGKWrgNPncaMYm_Dw5DVSoI37q3rmJCF_DWUEE3V-xqvG6EoJE9cElH7Dh6jvQXdqbp8HXhURmrYF1o_mibzZHygqhJGTnBv6/s400/DSC_0671.gif" alt="" id="BLOGGER_PHOTO_ID_5410032035941167826" border="0" /></a><br /><br />Spread over ice cream in crust.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL1NOtpkdC1inmZanZUQVLP3NfQ4fTV-mCOehmWphM7E2u7Flw66ci_7Br0tvRs5n0WPxMSZ-zyMYEzTW3xJLfO9W-VKJBfYSsb4pN9rJj0aA0ljiFMm-v8SJJPZW9cfsuowD_-hCy71p/s1600/DSC_0678.gif"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL1NOtpkdC1inmZanZUQVLP3NfQ4fTV-mCOehmWphM7E2u7Flw66ci_7Br0tvRs5n0WPxMSZ-zyMYEzTW3xJLfO9W-VKJBfYSsb4pN9rJj0aA0ljiFMm-v8SJJPZW9cfsuowD_-hCy71p/s400/DSC_0678.gif" alt="" id="BLOGGER_PHOTO_ID_5410032052104228482" border="0" /></a><br /><br />Freeze 4 hours or overnight (cover with tin foil). Note** Allow pie to stand at room temperature for 10-15 minutes before cutting.<br /><br />Makes 6 Servings.<br /></div>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-86125959057919551592009-11-23T14:33:00.000-08:002009-11-23T22:52:01.365-08:00French Apple Pie<div style="text-align: center; font-family: arial;"><br />A French Apple Pie (sometimes also called a Dutch Apple Pie) is just a traditional apple pie with a crumb topping. So what does that really translate into? French Apple Pie = Très délicieux!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiKdgv_Y6QOHumohM3tAEAG3kYpVC_giDMRYBMgWwbe3hXiZ5yZvue0R6G_g239V3I_RwftRwUZru1UAJoruYj-jzV3g7zaJ2pKWMe-k18ynQNxp9gwqXAfLBtiLEeruGGidFVCjVx8w/s1600/French+Apple+Pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiKdgv_Y6QOHumohM3tAEAG3kYpVC_giDMRYBMgWwbe3hXiZ5yZvue0R6G_g239V3I_RwftRwUZru1UAJoruYj-jzV3g7zaJ2pKWMe-k18ynQNxp9gwqXAfLBtiLEeruGGidFVCjVx8w/s400/French+Apple+Pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5407557135432096418" border="0" /></a> <span style="font-size:100%;"><br />The one pictured above is definitely large and in charge. Don't expect your pie to be that deep if you follow this recipe</span>. But it looks tasty despite that...doesn't it?<br /></div><br /><br /><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;"> </div><b style="font-family: arial;">ingredients</b><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">1 pie crust, unbaked, trimmed and fluted</span><br /><br /><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;"> </div><b style="font-family: arial;">apple filling:</b><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">cold water</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">lemon juice</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">5 ½ cups granny smith apples peeled, cored and sliced</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">¼ cup sugar</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">¼ cup brown sugar</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">3 tablespoons flour</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">¼ teaspoon salt</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">½ teaspoon cinnamon</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">¼ teaspoon ground nutmeg</span><br /><div style="font-family: arial; text-align: center;"> </div><div style="font-family: arial; text-align: center;"> </div><div style="font-family: arial; text-align: center;"> </div><b style="font-family: arial;"><br /></b><br /><b style="font-family: arial;">crumb topping:</b><br /><span style="font-family:arial;">¾ cups flour</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">¼ cup sugar</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">¼ cup brown sugar</span><div style="font-family: arial; text-align: left;"> </div><span style="font-family:arial;">1/3 cup butter, at room temperature</span><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;"> </div><div style="text-align: left; font-family: arial;"> </div><p style="margin-bottom: 0in; text-align: left; font-family: arial;"><b>directions</b></p><div style="text-align: left; font-family: arial;"> </div><p style="margin-bottom: 0in; font-weight: normal; font-family: arial;">Fill a large bowl half way with cold water and add a couple good squirts of lemon juice to it. As you peel and slice the apples add the apple slices to the lemon water. When all apples are sliced and ready to go drain the apples real well before combining them with the other apple filling ingredients.</p> <p style="margin-bottom: 0in; font-weight: normal; font-family: arial;">In a smaller bowl combine all the ingredients for the crumb topping and combine until light and crumbly adding a little more flour if necessary. </p> <p style="margin-bottom: 0in; font-weight: normal; font-family: arial;">Spoon the apple filling mixture into the prepared pie crust. Pour the accumulated apple juices over the top. Top apples with crumb mixture spreading evenly with your fingers. </p> <br /><span style="font-family:arial;">Bake the pie at 375 degrees for 40-50 minutes or until apples are just tender. Let cool completely before serving</span><br /><span style="font-family:arial;">Tip: If your oven runs hot and the crumb topping is starting to look burnt before the apples are done cover the top with a piece of foil and continue cooking until apples are done. </span><div style="text-align: left; font-family: arial;"> </div><p style="text-indent: -0.25in; margin-bottom: 0in; font-weight: normal; text-align: left; font-family: arial;"><br /></p><div style="text-align: left; font-family: arial;"> </div><p style="margin-left: 0.49in; text-indent: -0.25in; margin-bottom: 0in; font-weight: normal; text-align: left;font-family:arial;"> Enjoy!<span style="font-size:85%;"><br /></span></p><p style="margin-left: 0.49in; text-indent: -0.25in; margin-bottom: 0in; font-weight: normal; text-align: left;font-family:arial;"><span style="font-size:85%;"><br /></span></p><div style="text-align: left;"><a style="font-family: arial;" href="http://allrecipes.com/Cook/Photo.aspx?photoID=61985"><span style="font-size:85%;"> Click here for the pic link</span></a></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-67232042134872005772009-11-21T11:38:00.000-08:002009-11-21T11:39:34.306-08:00Cranberry Cheesecake Bars<p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt;" id="kslvid8734031"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=8734031"></script><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px;">Video Courtesy of <a href="http://www.ksl.com/">KSL.com</a></p><br /><br /><div style="font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(170, 0, 0); margin-left: 10px;">Cranberry Cheesecake Bars</div> <div style="border-top: 1px dashed rgb(255, 102, 0); padding-top: 10px; margin-right: 10px; width: 400px; margin-left: 10px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Ingredients:</div> <ul><li>1 package (18.25 oz) yellow cake mix</li><li>1/4 teaspoon ground cinnamon</li><li>1/8 teaspoon ground nutmeg</li><li>1/2 cup butter, softened</li><li>3 eggs</li><li>1/3 cup chopped pecans</li><li>2 packages (8 oz ea) cream cheese, softened</li><li>1 cup powdered sugar</li><li>1 teaspoon vanilla</li><li>1-1 1/4 cups whole berry cranberry sauce</li></ul> </div> <div style="margin-left: 10px; margin-right: 10px; width: 400px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div> <br /> <div style="padding-left: 25px;"> Preheat oven to 350 degrees. Spray 9x13 cake pan with non-stick spray. <p>Stir together cake mix, cinnamon, nutmeg, softened butter and 1 egg until crumbly; stir in chopped nuts; press mixture evenly into bottom of prepared cake pan. </p><p>Beat together cream cheese, powdered sugar, vanilla and 2 eggs until smooth and creamy; spread cream cheese mixture over crust. </p><p>Stir cranberry sauce and spoon in rows down the length of the pan. Using a butter knife, gently swirl cranberry and cream cheese. Bake 40-45 minutes or until cream cheese is set and crust is cooked. Cool before cutting. Cut into 32 bars. Refrigerate leftovers. </p></div> <p> </p></div> <div style="margin-top: 10px; font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(170, 0, 0); margin-left: 10px;">Caramel Cranberry Ice Cream Topping</div> <div style="border-top: 1px dashed rgb(255, 102, 0); padding-top: 10px; margin-right: 10px; width: 400px; margin-left: 10px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Ingredients:</div> <ul><li>2 cups whole berry cranberry sauce (approx 16 oz can)</li><li>1/2 cup caramel ice cream topping</li></ul> </div> <div style="margin-left: 10px; margin-right: 10px; width: 400px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div> <br /> <div style="padding-left: 25px;"> Combine cranberry sauce and caramel; heat, stirring occasionally until warm. Delicious served over ice cream and cake. Garnish with chopped pecans. Makes about 2 1/2 cups, serves approximately 6. Ice Cream not included in nutrition analysis. </div> <p> </p></div> <div style="margin-top: 10px; font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(170, 0, 0); margin-left: 10px;">Cran-Raspberry Fondue</div> <div style="border-top: 1px dashed rgb(255, 102, 0); padding-top: 10px; margin-right: 10px; width: 400px; margin-left: 10px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Ingredients:</div> <ul><li>1 package (10 oz) frozen raspberries in sweetened syrup, thawed</li><li>1 can (16 oz) jellied cranberry sauce (about 2 cups)</li></ul> </div> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div> <br /> <div style="padding-left: 25px;"> Thaw raspberries; puree and strain or mash with a fork. Add jellied cranberry sauce and heat until melted. Pour mixture into fondue pot and keep warm over low heat. (note - if desired, thicken by adding 1 tablespoon cornstarch to raspberries; stirring constantly heat over medium high until bubbly and thick, then add cranberry sauce.) Makes about 3 cups, serves approximately 8. Dippers not included in nutrition analysis. <p>Serve with cheese cubes; cooked cocktail meatballs or sausages; chicken nuggets; cookies; pound cake and other dippers of choice. </p></div>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-80937776736468555722009-11-20T15:06:00.000-08:002009-11-20T15:15:50.348-08:00Flat Apple Pie<span style="font-family:arial;">OK...was watching Studio 5 via the internet and stumbled upon a video clip with The Pioneer Woman (Ree Drummond). She made this super easy and tasty looking flat apple pie...which means no fluting crimping or even thinking about a pie dish. What's more, is that she gives her recipe for perfect pie crust. Can't wait to try it out.<br /><br /></span><br /><span style="font-family:arial;"><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=8555804"></script></span><br /><div style="text-align: center;"><span style="font-family:arial;"><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px;"><p style="margin: 0; padding: 0; border: 0; outline: 0;" id="kslvid8555804"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=8555804"></script><p style="margin: 0; padding: 0; border: 0; outline: 0; vertical-align: baseline; font-size: .75em; text-align: center; width: 424px;">Video Courtesy of <a href="http://www.ksl.com">KSL.com</a></p></p></span><br /><span style="font-family:arial;"><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px;"><a href="http://www.ksl.com/"></a></p></span></div><br /><span style="font-family:arial;"><br /><br /></span><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <div style="text-align: left;"><b style="font-family: arial;">Flat Apple Pie – The Pioneer Woman</b><br /><br /><b style="font-family: arial;">Ingredients:</b><br /><br /><span style="font-family:arial;">5 peeled & sliced Granny Smith apples </span><br /><span style="font-family:arial;">2 tbsp. flour </span><br /><span style="font-family:arial;">Juice of 1/2 lemon </span><br /><span style="font-family:arial;">1/2 c. sugar </span><br /><span style="font-family:arial;">1/2 c. brown sugar, packed </span><br /><span style="font-family:arial;">1/4 tsp. salt </span><br /><span style="font-family:arial;">1 recipe Perfect Pie Crust </span>(see recipe below)<br /><span style="font-family:arial;">6 tbsp. butter </span><br /><br /> <span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;"><b>Method:</b></span></span><br /><br /><span style="font-family:arial;">1. Preheat oven to 375-degrees. </span><br /><span style="font-family:arial;"> 2. In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt. Set aside. </span><br /><span style="font-family:arial;"> 3. Roll out two pie crusts into large circles. Place the circles on large baking sheets. </span><br /><span style="font-family:arial;"> 4. Place half the apple mixture on one crust and other half on the other crust. </span><br /><span style="font-family:arial;"> 5. Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. No need to be artistic - the more rustic the better. </span><br /><span style="font-family:arial;"> 6. Dot the tops of the pies with chunks of butter. </span><br /><span style="font-family:arial;"> 7. Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time. </span><br /><span style="font-family:arial;"> 8. All to cool slightly, then slice into wedges with a pizza cutter. Eat ‘em on the go! </span><br /><span style="font-family:arial;"> Variation: For extra sweetness, drizzle on jarred caramel topping after removing the pie from the oven. </span><br /><span style="font-family:arial;"> (makes 2 pies) </span><br /><br /><span style="font-size:85%;"><b style="font-family: arial;">Perfect Pie Crust – The Pioneer Woman</b></span><br /><br /><span style="font-size:85%;"><b style="font-family: arial;">Ingredients:</b></span><br /><span style="font-size:85%;"><span style="font-family:arial;">3 c. flour </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;">1 tsp salt </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;">1 ½ c. vegetable shortening </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;">1 egg </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;">5 tbsp. cold water </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;">1 tbsp. distilled white vinegar </span></span><br /><br /><span style="color: rgb(0, 0, 0);font-family:arial;font-size:85%;" ><b>Method:</b></span> <br /><span style="font-size:85%;"><span style="font-family:arial;">1. Combine the flour and salt in a large bowl. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 2. Add in the shortening. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. This should take 3-4 minutes. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 3. Lightly beat the egg with a fork, then add it to the mixture. Next, add the cold water and vinegar. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 4. Stir the mixture together until it's just combined, then remove half the dough from the bowl. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 5. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. After flattening, seal the bag tightly. Freeze. (Repeat to freeze second half.) </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 6. When you're ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Remove from the bag and place on a lightly floured surface. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 7. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 8. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 9. Flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 10. Again with spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 11. Tuck excess dough under itself above the rim. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 12. Apply decorative effects to the edge. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> 13. Fill with filling and bake according to pie recipe's directions. For a pre-baked crust, fill with weights (or pinto beans placed on aluminum foil) and bake at 400-degrees for 10 minutes, or until golden. </span></span><br /><span style="font-size:85%;"><span style="font-family:arial;"> (makes two to three 9-inch pie crusts) </span></span></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-88694612285459484552009-11-18T11:42:00.000-08:002009-11-18T12:19:49.177-08:00Boysenberry Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKXIh0mmuNWM7_Wb4TwCm0OSef2OmHuFi4gKHMXClLhDaOVgd_x11bhcqwSr5_TJGbhDGGpuV56h1TfcRacpaoofGtH8zgx69bv3wYRDL_TjeUvNblJRZYDWUypaqwfLuhlks7VFoj_4/s1600/boysenberries_southbarlowberries.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKXIh0mmuNWM7_Wb4TwCm0OSef2OmHuFi4gKHMXClLhDaOVgd_x11bhcqwSr5_TJGbhDGGpuV56h1TfcRacpaoofGtH8zgx69bv3wYRDL_TjeUvNblJRZYDWUypaqwfLuhlks7VFoj_4/s400/boysenberries_southbarlowberries.jpg" alt="" id="BLOGGER_PHOTO_ID_5405540127669405570" border="0" /></a><span style="font-family:arial;">My favorite of all pies! Nothing tops the taste and texture of a Boysenberry pie done right. I'm drifting off into day dreams just thinking about it...</span><br /><div style="text-align: left;"><br /><span style="font-family:arial;"> </span><span style="font-family:arial;">Boysenberries are fresh during the summer, so if your making one for Thanksgiving you'll have to use frozen...and good luck on finding them. They are not commonly in the grocery store. I have only found them once. My aunt has some boysenberry bushes in her backyard and gets enough for two pies each year so there really isn't any room for sharing with me :\ You could probably use blackberries and still think this pie is yummers...so good luck!</span><br /><br /><span style="font-family:arial;">Did you know? Boysenberries are a cross between a Logan, Raspberry, and a Pacific Blackberry.</span><br /><br /><style type="text/css"> <!-- @page { margin: 0.79in } TD P { margin-bottom: 0in } P { margin-bottom: 0.08in } --> </style> <span style="font-family:arial;"><span style="font-size:100%;"><b><span style="text-decoration: none;">Great Grandma Shorey's Boysenberry Pie </span></b></span></span> <br /><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 cups fresh or frozen boysenberries</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">½ cup to 1 cup sugar</span></span><span style="font-family:arial;"> (depending on your taste and the tartness of the berries)</span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 Tbl. lemon juice</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">½ cup flour</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 cup water</span></span> <br /><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><span style="font-family:arial;">1. In a deep skillet boysenberries, sugar and lemon juice on low heat until mixture is juicy(really juicy, not kinda juicy). In a separate bowl whisk the flour and the water together so that there are no lumps. Add to the juicy berry mixture. Increase the temperature to bring berries to a bubble (not a boil) stirring gently until thick and bubbly.</span></span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><span style="font-family:arial;">2. Pour into pre-baked pie crusts. Chill until set. Serve with fresh whipped cream.</span></span></span><br /></div> <p style="font-weight: normal; text-decoration: none;"> </p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-52097540543164936982009-11-12T14:05:00.001-08:002009-11-12T14:06:22.993-08:00White Chocolate Pumpkin Tiramisu<p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt;" id="kslvid8563983"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=8563983"></script><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px;">Video Courtesy of <a href="http://www.ksl.com/">KSL.com</a></p><br /><br /><div style="font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(170, 0, 0); margin-left: 10px; text-align: center;"><br /></div><div style="text-align: center;"> </div><div style="border-top: 1px dashed rgb(255, 102, 0); padding-top: 10px; margin-right: 10px; width: 400px; margin-left: 10px; text-align: center;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Recipe from KSL.com<br /><br />Ingredients:</div> <ul><li>9-inch Spring form pan lined with parchment</li><li>1 vanilla pound cake cut in ¼ inch slices; and cut in half again</li><li>1 pumpkin pound cake cut in ¼ inch slices; and cut in half again</li><li>3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)</li><li>1- 8 oz. package cream cheese at room temperature</li><li>¾ cup sugar</li><li>2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.</li><li>3 tbs. prepared pumpkin butter</li><li>¼ cup apple cider or apple juice</li></ul> </div><div style="text-align: center;"> </div><div style="margin-left: 10px; margin-right: 10px; width: 400px; text-align: center;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div> <br /> <div style="padding-left: 25px;"> <p>Beat whipping cream and sugar until soft peaks form.<br />Add cream cheese until smooth.<br />Divide mixture in half.<br />To one half, add white chocolate and beat until well blended.<br />To the other half add the pumpkin butter and beat until well blended. </p><p>To assemble the tiramisu: </p><p>Line bottom of spring form pan with pumpkin pound cake; crowding to fit.<br />Brush cake with apple cider and cover with a layer of white chocolate cream.<br />Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.<br />Repeat these alternating layers, ending with pumpkin spiced cream. </p><p>Cover and chill overnight to set firm. May keep refrigerated for up to two days. </p><p>Loosen spring form and remove parchment. Smooth sides with a spatula. </p><p>Serve with whipped cream and garnish with a sprinkle of cinnamon. </p></div> <p> </p></div><div style="text-align: center;"> </div><div style="margin-top: 10px; font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(170, 0, 0); margin-left: 10px; text-align: center;">Whipped Cream</div><div style="text-align: center;"> </div><div style="border-top: 1px dashed rgb(255, 102, 0); padding-top: 10px; margin-right: 10px; width: 400px; margin-left: 10px; text-align: center;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Ingredients:</div> <ul><li>1 cup whipping cream</li><li>¼ cup powdered sugar</li><li>½ tsp. vanilla extract</li></ul> </div><div style="text-align: center;"> </div><div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0); text-align: center;">Method:</div><div style="text-align: center;"> <br /> </div><div style="padding-left: 25px; text-align: center;"> Whip ingredients on high till soft peaks form. </div>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-79187208317183415102009-11-09T12:32:00.000-08:002009-11-09T13:04:08.480-08:00Lemon Meringue Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWAoI5dddRUK6RNJKQHyfxS_96aljNh7El8L3kSZ5vc9JNxHnzDLple_1MwlxxpgIJLbjuflWkPE8OTUv0DS5mZUnVYjxVZbj0iQQ12qzaDYxLEG2srB_oxrzr0DiRB8aQHVSccPW6WM/s1600-h/Lemon+Meringue+Pie_allrecipes.com"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWAoI5dddRUK6RNJKQHyfxS_96aljNh7El8L3kSZ5vc9JNxHnzDLple_1MwlxxpgIJLbjuflWkPE8OTUv0DS5mZUnVYjxVZbj0iQQ12qzaDYxLEG2srB_oxrzr0DiRB8aQHVSccPW6WM/s320/Lemon+Meringue+Pie_allrecipes.com" alt="" id="BLOGGER_PHOTO_ID_5402208272039810018" border="0" /></a><span style="font-family:arial;">ok, so the chocolate cream pie recipe posted earlier - The one where you blend all the ingredients in the blender and then boil them, yup that one - well it got me thinking about all egg based filling in which egg tempering would be the normal method. I tried the blender method on this lemon filling and it was delish! I could have standed to boil it a tad longer. However it was still, like I said, delish! </span><br /><br /><span style="font-family:arial;">Oh, and I just read these handy little tips today! Have you ever wondered why there seems to be a pool of wetness under your meringue, or why meringue shrinks? Here some scientific explanations to those question and more! Here's to science and cooking! Just click here for the link: <span style="color: rgb(255, 102, 0);font-size:130%;" ><a href="http://www.sunset.com/food-wine/techniques/weep-more-lemon-meringue-pie-00400000012203/index.html">sunset.com</a></span></span><span style="font-size:130%;"><br /></span><br /><style type="text/css"> <!-- @page { margin: 0.79in } TD P { margin-bottom: 0in } P { margin-bottom: 0.08in } H2 { margin-bottom: 0.08in } H2.western { font-family: "Nimbus Roman No9 L", serif } H2.cjk { font-family: "DejaVu Sans" } H2.ctl { font-family: "DejaVu Sans" } --> </style> <span style="font-weight: bold;font-family:Arial,sans-serif;" ><span style="font-size:100%;"><br />ingredients</span></span><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><br />1 cup white sugar </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 tablespoons all-purpose flour </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">3 tablespoons cornstarch </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1/4 teaspoon salt </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 1/2 cups water </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 lemons, zested and juiced</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 tablespoons butter </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 egg yolks, beaten </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 (9 inch) pie crust, baked </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 egg whites </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">6 tablespoons white sugar </span></span><br /><br /><div style="text-align: left;"><span style="font-family: arial; font-weight: bold;">directions</span><br /></div><p style="margin-bottom: 0in; font-weight: normal;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Preheat oven to 350 degrees F (175 degrees C). </span></span> </p> <p style="margin-bottom: 0in; font-weight: normal;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><span style="font-weight: bold;">To Make Lemon Filling:</span> In a blender add 1 cup sugar, flour, cornstarch, salt, water, lemon juice, lemon zest, and egg yolks. Blend until combined and smooth. Transfer mixture to a large saucepan and cook on medium high heat, bring to a boil while whisking constantly. Continue whisking 1-2 minutes. The filling should already be thick, if it is not return to heat and continue whisking until thicker. If it is too thick you can whisk milk into the lemon pudding, one tablespoon at a time until consistency is reached Remove from heat and whisk in butter. Pour filling into pre-baked pastry shell. </span></span> </p> <p style="margin-bottom: 0in; font-weight: normal;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><span style="font-weight: bold;">To Make Meringue:</span> In a large glass or metal bowl, whip egg whites with electric beaters until foamy. Gradually add 6 tablespoons sugar, and continue to whip until stiff peaks form. Spread meringue over pie, spreading so that the meringue touches the edges of the crust. </span></span> </p> <span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Bake in preheated oven for 10 minutes, or until it starts to become light golden brown on the top.</span></span> <p style="border: medium none ; padding: 0in; font-weight: normal; text-decoration: none;"><span style=";font-family:arial;font-size:100%;" ><a href="http://allrecipes.com/Recipe/Grandmas-Lemon-Meringue-Pie/Detail.aspx">recipe and pic from allrecipes.com: click here for the link</a></span><br /></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com1tag:blogger.com,1999:blog-3813606875635511894.post-34180178053994269402009-11-06T13:48:00.000-08:002009-11-09T13:08:34.970-08:00Pecan Pie<span style="font-family:arial;">I'm still trying to decide whether the <span style="font-weight: bold; font-style: italic;">real</span> dark brown sugar or the "el cheapo", generic brown sugar is better in this recipe. The first time I made it was with th</span><span style="font-family:arial;">e "el cheapo" stuff. The little sample I had --which was a remnant of the pie after it was fiercely devoured by my husband's family--was the <span style="font-weight: bold;">BEST </span>pecan </span><span style="font-family:arial;">pie I've tasted to date.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk6ZS2g5QGWgmO4OTLd4ezHzqZ8x_bvvaRVRmMXnYqotBKJm8f9lDyJRXPbI12e508yEDWce-L8ldOW49Gt98ADiFtzDvVTMH0TSOUYojRnZbgmXjO-V13VdL4mEQHqrzVhvwsJrHzl0/s1600-h/pecan+pie+III.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk6ZS2g5QGWgmO4OTLd4ezHzqZ8x_bvvaRVRmMXnYqotBKJm8f9lDyJRXPbI12e508yEDWce-L8ldOW49Gt98ADiFtzDvVTMH0TSOUYojRnZbgmXjO-V13VdL4mEQHqrzVhvwsJrHzl0/s320/pecan+pie+III.jpg" alt="" id="BLOGGER_PHOTO_ID_5402213207865355490" border="0" /></a><br /><span style="font-family:arial;"><br /></span> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } H2 { margin-bottom: 0.08in } H2.western { font-family: "Nimbus Roman No9 L", serif } H2.cjk { font-family: "DejaVu Sans" } H2.ctl { font-family: "DejaVu Sans" } -- </style> <h2 class="western" style="margin-top: 0in; margin-bottom: 0in; text-align: center; font-family: arial;font-family:arial;"><span style="font-size:100%;"><b>ingredients</b></span></h2><div style="text-align: center;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 (8-9 inch) pie shell, trimmed and fluted (uncooked)</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">3/4 cup dark brown sugar</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">3/4 cup dark corn syrup </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">3 eggs, beaten </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 teaspoon pure vanilla extract </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 pinch salt </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">¼ cup butter, softened</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 tablespoon flour</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 ½ cups pecan halves</span></span><br /></div><br /><span style="font-family: arial;font-family:Arial,sans-serif;" ><span style="font-size:100%;"><b>directions</b></span></span><br /><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;">Preheat oven to 350 degrees F (175 degrees C). </span></li><li><span style="font-size:100%;">Prick pastry shell in several places with a fork. Cover bottom and sides of crust with one large piece waxed paper or foil add baking stones or uncooked rice or dry beans to bottom of pie plate and bake in preheated oven for 5 minutes. Remove from oven. Remove baking stones, if using rice or beans discard to trash. Remove waxed paper and allow crust to cool. </span></li><li><span style="font-size:100%;">In a large bowl combine sugar, corn syrup, eggs, vanilla, salt, butter and flour. Mix well (butter may not fully incorporate and filling may look slightly lumpy...that is OK). Fold in pecans and pour into pie shell. </span></li><li><span style="font-size:100%;">Loosely cover the crust of the pie with tin foil. Bake the pie in a preheated 350 degree oven for 45-60 minutes. When done pie will be a little loose in the center, but will set as cools. Do not over bake. </span></li></ol><a style="font-family: arial;" href="http://allrecipes.com/Recipe/Pecan-Pie-III/Detail.aspx">recipe adapted from allrecipes.com</a>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-69668481761600261662009-11-05T11:17:00.001-08:002009-11-06T14:01:00.232-08:00Pumpkin Pie<div style="text-align: center;"><span style="font-family:arial;">The most famous of Holiday Pies. This one is from the Jo</span><span style="font-family:arial;">y of Cooking (with some minor tweaks)</span><span style="font-family:arial;">. Thanks Mrs. Jo</span><span style="font-family:arial;">y!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DdFYv27Vlnf9YjnKb3BWnGyypwQF9VaeYsNfZxGDd-YNx0cjsQStwK6C5TwX26PObpvtPubsOcLHtwQRRCbk4J0lCCyMroB2ZyjfXCPaycy3QkSSAOSR-jUM30lLAN_FXuJlViD_x_Q/s1600-h/pumpkin+pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DdFYv27Vlnf9YjnKb3BWnGyypwQF9VaeYsNfZxGDd-YNx0cjsQStwK6C5TwX26PObpvtPubsOcLHtwQRRCbk4J0lCCyMroB2ZyjfXCPaycy3QkSSAOSR-jUM30lLAN_FXuJlViD_x_Q/s320/pumpkin+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5400700895733331026" border="0" /></a><br /></div> <div style="text-align: center;"><b style="font-family: arial;">ingredients</b> <span style="font-family:arial;"><br />one unbaked pie crust, trimmed and fluted<br />2 large eggs</span> <span style="font-family:arial;">2 cups (or one 16 oz. can) canned pumpkin puree (not pumpkin pie mix!)</span> <span style="font-family:arial;"><br />1/2 cup sugar</span> <span style="font-family:arial;"><br />1/3 cup firmly packed light or dark brown sugar</span> <span style="font-family:arial;"><br />1 tsp ground cinnamon</span><br /><span style="font-family:arial;">1 tsp ground ginger </span> <span style="font-family:arial;"><br />1/2 tsp freshly grated or ground nutmeg</span> <span style="font-family:arial;"><br />1/4 tsp ground cloves or allspice</span> <span style="font-family:arial;"><br />1/2 tsp salt</span> <span style="font-family:arial;">1 1/2 cups evaporated milk<br /><br /></span> </div> <span style="font-family:arial;"><span style="font-size:100%;"><span style="font-weight: bold;">directions</span><br />Move oven rack to middle of oven, place a over turned cookie sheet on rack and preheat oven to 375.</span></span> <span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><br />Whisk the eggs together in a large bowl.</span></span> <span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><br />Add the rest of the ingredients and whisk together until thoroughly until combined.</span></span> <span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Pour the pumpkin mixture into the crust. Carefully transfer to oven placing pie on the cookie sheet and bake until the center of the filling seems set but quivery - almost jello like - when you nudge the pan. Should take roughly 45 minutes but this varies by oven so keep an eye on it towards the end and/or check every 5 minutes-ish if it needs to bake longer. Remove the pie and let cool completely on a wire rack. Serve cold or at room temperature with whipped cream.</span></span><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --></style> <p style="margin-bottom: 0in;"><br /></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-22594065321293933492009-11-04T10:13:00.000-08:002009-11-09T12:31:06.324-08:00Double Pastry Pie Crust<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaA_jPvXjVv87UXG5V0JbZabKlwPFUsHMs4o8DQ3Ftrop_eg94Rox2548FpacqIf8EmtCSonztewFSGztEZ-IfxtN5xxKhgdJz3TLs-bBkzniHu79-NEoBwMM9r-01G0hVzTXl3TXa7E/s1600-h/Pie+Crust+How+To_03.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaA_jPvXjVv87UXG5V0JbZabKlwPFUsHMs4o8DQ3Ftrop_eg94Rox2548FpacqIf8EmtCSonztewFSGztEZ-IfxtN5xxKhgdJz3TLs-bBkzniHu79-NEoBwMM9r-01G0hVzTXl3TXa7E/s320/Pie+Crust+How+To_03.JPG" alt="" id="BLOGGER_PHOTO_ID_5400328539115699634" border="0" /></a><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style><br /><div style="text-align: left;"><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">This month marks the beginning of the Holiday season starting with Thanksgiving. One of the most cherished Holiday traditions is that of consuming pie. If the pie is done right there is this amazing feeling of satisfaction at the end of the meal shared by both pie maker and pie consumer alike. It seems to me however, that making a good pie is a point of stress for some the average home chefs out there. There seems to be a need to preform and somehow they fall little short, turning what was a sweet experience a little sour. Thence they turn to Marie, Sara Lee, and that ticklish little dough boy to make up for this grand minus. In their minds they think what is wrong with me? Why can't I make a good pie?</span></span><br /><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">Wow...I really surprise myself with how wrapped up I can get with words. This month I am devoting all the knowledge and recipes I have about pies to this blog. Because let's face it making pie, especially around the holidays can be a little stressful. I will be starting with the foundation: the crust, and posting what I have found to be the "fool proof" method for making pie crust.The directions for this recipe were made for the weakest of the pie makers. Hopefully I have covered all points of making a good pie crust. If you still have questions feel free to post a comment!</span></span><br /><span style="font-size:130%;"><br /></span><div style="text-align: center;"><span style=";font-family:Arial,sans-serif;font-size:130%;" ><span style="font-weight: bold;">Double Pastry Pie Crust </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">This means that you are making enough dough for two crusts. In effect you could make one pie that requires two crusts (ie: apple, cherry) or two single crust pies such as pumpkin, pecan, and cream pies.</span></span><br /><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">2 cups flour</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">1 teaspoon salt</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">2/3 cup plus 2 tablespoons chilled shortening,</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">1/3 cup water</span></span><br /></div><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">First: take your time...especially if this is your first time. Read the instructions a couple of times so that you are familiar with the recipe before you start.</span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">The other thing to remember is to use exact and precise measurements.</span></span><br /><ol style="font-family:arial;"><li><span style="font-size:85%;">Fluff the flour while it is still in the container. Then scoop flour into measuring cup with a spoon (do not pack your flour!), leveling the top with a knife. Place flour in a bowl and add the salt.</span></li><li><span style="font-size:85%;">Line the measuring cup for the shortening with plastic wrap. Add the shortening to the cup packing in down to get out any air bubbles. Level out and add to the flour. Cut the shortening into the flour using a pastry cutter, knives or gently using your fingers. Make sure the shortening is evenly distributed, it will look crumbly.</span></li><li><span style="font-size:85%;">Sprinkle the water over the flour-shortening mixture. GENTLY, DELICATELY AND TENDERLY mix the flour and water together with a spoon or with your hands until just barely, combined.</span></li><li><span style="font-size:85%;">Prepare a pastry towel (a tightly woven kitchen towel or cloth napkin) by dusting with flour and pressing onto towel. Divide the dough in half. Take one half of the dough and lightly press together to make it more uniform. Transfer pie dough to flour dusted towel. GENTLY, DELICATELY AND TENDERLY shape into a thick disk. Your dough should not be kneaded, <b>it is NOT bread dough!</b> It is <span style="font-style: italic; font-weight: bold;">delicate</span> and needs to be treated as such. PAT AND PINCH your dough into a thinner disk. This means that as you (gently) pat your dough into a thinner disk you pinch together the cracks on the side. This helps to significantly reduce those large unsightly, and not to mention frustrating cracks that come when you roll out your pie crust.</span></li><li><span style="font-size:85%;">Next, start using the rolling pin to roll out the crust. Always start your rolling movement at the center of the dough and work your way to the sides. Go from the center to the top, center to bottom, center to left, and center to right side. Turn the towel a quarter turn, start in the center again going towards the top. Repeat the steps of rolling and turning the towel until the crust is adequately large enough for the pie dish. A good rule of thumb method for determining the size of your pie crust is turning the pie dish over the center of the pie crust and measuring about 1 inch from the edge of the pie plate. Roll the crust around the rolling pin and transfer to pie plate. Trim and flute or crimp the edges according to your pie recipe (single or double crust pie).</span></li></ol><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">For single pastry crust measure half of all the ingredients. Do not divide dough in half. Follow other directions as indicated. </span></span><br /><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">* for pre-baked pie shells: prick the prepared, “raw” pie shell with a fork all over the bottom and up the sides of the crust. Cover with a sheet of wax paper. Fill with uncooked rice or baking stones. Bake in a 425 degree oven for 10-15 minutes or until done. </span></span></div> <p style="margin-bottom: 0in;"> </p> <p style="margin-bottom: 0in;"><br /></p> <span style=";font-family:Print Clearly;font-size:85%;" ></span><style type="text/css"> <!-- @page { margin: 0.79in } TD P { margin-bottom: 0in } P { margin-bottom: 0.08in } --> </style>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com0tag:blogger.com,1999:blog-3813606875635511894.post-19669748192435616762009-10-17T14:36:00.000-07:002009-10-19T14:23:57.708-07:00Mom's Apple Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuVzsVp1K06x72QaPUNvUG0aVvFiwgKccDHqTFOpYuZk7bfA8B74SZLP-KLSv26t6RFrjsLqnKTbZmncX_xj1g-gQWeVSc5XxAm5H5Q7DNpOgyN_2daIy3tt1Ie7yVNO3mgA83qH-Xqc/s1600-h/apple+dumplings_2009_01.JPG"><img style="cursor: pointer; width: 148px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuVzsVp1K06x72QaPUNvUG0aVvFiwgKccDHqTFOpYuZk7bfA8B74SZLP-KLSv26t6RFrjsLqnKTbZmncX_xj1g-gQWeVSc5XxAm5H5Q7DNpOgyN_2daIy3tt1Ie7yVNO3mgA83qH-Xqc/s320/apple+dumplings_2009_01.JPG" alt="" id="BLOGGER_PHOTO_ID_5393686546732184818" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRk5dfxMxxJQMkDCipvGtrAy3-x27km9hq3gkRe1Lj2ZJ4wJCWLcxp9c1L7qPxqJPlO8kajEHM4okdx_qyCPUXLipzeHQWgBK44EEDf_VZZgPDQ-SmLy8XAk49ZZRnLZjRmPjzjPXVV0/s1600-h/apple+dumplings_2009_05.JPG"><img style="cursor: pointer; width: 158px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRk5dfxMxxJQMkDCipvGtrAy3-x27km9hq3gkRe1Lj2ZJ4wJCWLcxp9c1L7qPxqJPlO8kajEHM4okdx_qyCPUXLipzeHQWgBK44EEDf_VZZgPDQ-SmLy8XAk49ZZRnLZjRmPjzjPXVV0/s320/apple+dumplings_2009_05.JPG" alt="" id="BLOGGER_PHOTO_ID_5393686561353762546" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gzPQwTI_gJW5fPiy242t72hDgujbkgVXxG9qT3WfzK4OCCADQ66Hw2riulngKHE0NCcqz1QTRZ8rm8SmefW7EcM7aBVi7WiDqJxBbcc8SaUw2m2JPByr7p9DLnIkDtgx1dpssZeVMio/s1600-h/apple+dumplings_2009_06.JPG"><img style="cursor: pointer; width: 148px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gzPQwTI_gJW5fPiy242t72hDgujbkgVXxG9qT3WfzK4OCCADQ66Hw2riulngKHE0NCcqz1QTRZ8rm8SmefW7EcM7aBVi7WiDqJxBbcc8SaUw2m2JPByr7p9DLnIkDtgx1dpssZeVMio/s320/apple+dumplings_2009_06.JPG" alt="" id="BLOGGER_PHOTO_ID_5393686569149224898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20R0u-E0xiHM_4M-x8mYjLMOA7gk7RohZTFQXW72HtPChIfMqZK7L5tG9aKXOhAhIYex0Mq2SfXJdRiritNVDV7GorQVzJkvdYBMDPR2XukU7kC19DwrocMCOp8QiFUaq-F_mVp9XlzE/s1600-h/apple+dumplings_2009_08.JPG"><img style="cursor: pointer; width: 148px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20R0u-E0xiHM_4M-x8mYjLMOA7gk7RohZTFQXW72HtPChIfMqZK7L5tG9aKXOhAhIYex0Mq2SfXJdRiritNVDV7GorQVzJkvdYBMDPR2XukU7kC19DwrocMCOp8QiFUaq-F_mVp9XlzE/s320/apple+dumplings_2009_08.JPG" alt="" id="BLOGGER_PHOTO_ID_5393686578860106354" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjflWpXZC1Rgp1h03EMontC5bnLevDnskcb63xSQkdXE-TBCWVFp7MuBzlQWLIc7C4cV9z3yTLgSTm0-udsUE2R-QKUiF8eNS2X5Lt4vyC8QczItEN9VjJWTIV1q1Lgx5OVNwCDFxaeoE/s1600-h/apple+dumplings_2009_09.JPG"><img style="cursor: pointer; width: 159px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjflWpXZC1Rgp1h03EMontC5bnLevDnskcb63xSQkdXE-TBCWVFp7MuBzlQWLIc7C4cV9z3yTLgSTm0-udsUE2R-QKUiF8eNS2X5Lt4vyC8QczItEN9VjJWTIV1q1Lgx5OVNwCDFxaeoE/s320/apple+dumplings_2009_09.JPG" alt="" id="BLOGGER_PHOTO_ID_5393686587014354178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipUmEGugC8yesDBgodQl3ybigkqHBAbrhQUoKq0N6m-4DGyqIN7JwLI5YE03RWN6NmUFo_ro1blz6SS7918U0jUeOhcN3WU80brhJFjPuCHJDOvCFaKMCAUxCJ_87ZzNsTb_GDe9JwkI/s1600-h/apple+dumplings_2009_17.JPG"><img style="cursor: pointer; width: 147px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipUmEGugC8yesDBgodQl3ybigkqHBAbrhQUoKq0N6m-4DGyqIN7JwLI5YE03RWN6NmUFo_ro1blz6SS7918U0jUeOhcN3WU80brhJFjPuCHJDOvCFaKMCAUxCJ_87ZzNsTb_GDe9JwkI/s320/apple+dumplings_2009_17.JPG" alt="" id="BLOGGER_PHOTO_ID_5393688035139066866" border="0" /></a><br /><br /><span style="font-family:arial;">If you use small apples like the recipe calls for then you have quite a bit of leftover dough. I trim the excess and use it to make decorative leaves and stems so that it resembles </span><span style="font-family:arial;">an apple. It's actually quite cute</span>!<br /><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in; font-weight: normal; text-align: center;font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><span style="font-size:85%;">SAUCE</span></span></span><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><br />1 1/2 cups sugar</span></span><br /><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">1 1/2 cups water<br />1/4 cup red cinnamon candies<br />1/4 teaspoon cinnamon<br />1/4 teaspoon nutmeg</span></span><br /><br /></p><div style="text-align: center;"> </div><p style="margin-bottom: 0in; font-weight: normal; text-align: center;font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><span style="font-size:85%;">DUMPLINGS</span><br />2 cups all-purpose flour<br />2 teaspoons baking powder</span></span><br /><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">1 teaspoon salt<br />2/3 cup shortening<br />1/2 to 2/3 cup cold milk<br />6 small (2 1/2-inch diameter) baking apples, peeled, cored<br />3 tablespoons margarine or butter </span></span> </p><div style="text-align: center;"> </div><p style="margin-bottom: 0in; font-weight: normal; text-align: center;font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">1 egg white, beaten<br />1 tablespoon sugar</span></span></p><div style="text-align: center;"><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;">half-and-half (optional)</span></span><br /></div><p style="margin-bottom: 0in; font-weight: normal;font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><br />1. In medium saucepan, combine all sauce ingredients. Bring t</span></span><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">o a full rolling boil, stirring occasionally. Set aside.<br /><br />2. Heat oven to 375°F. In large bowl, combine flour, baking powder and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with milk while tossing and mixing lightly with fork, adding enough milk to form a soft dough. </span></span><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">Shape dough into ball.<br /><br />3. On lightly floured surface, roll dough into 18x12-inch rectangle. Cut rectangle into 6 squares. Place 1 apple in center of each pastry square; dot with margarin</span></span><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">e. Bring corners of pastry squares up to top of apples; press edges to seal. Place in ungreased 13x9-inch pan. Pour sauce in pan evenly around dumplings. Brush dumplings with egg white; sprinkle with 1 tablespoon sugar.<br /><br />4. Bake at 375°F. for 40 to 50 minutes</span></span><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"> or until dumplings are light golden brown and apples are tender. Serve dumplings</span></span><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"> warm or cool with sauce and, if desired, half-and-half.</span></span></p><p style="margin-bottom: 0in; font-weight: normal; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6140tX_1y49bsunt9T07fVEoii2k9S7rxGgbEWOvyu17hqxFtnGvaPWMc_DkfwqXg9C-gfIO0ul0imb6ozzTf8NrRYkPsskLW-9IRoSlW3taGMLxW2rrXFKNrQ0v3Vnhbx7SZKXKicVs/s1600-h/apple+dumplings_2009_33.JPG"><img style="cursor: pointer; width: 221px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6140tX_1y49bsunt9T07fVEoii2k9S7rxGgbEWOvyu17hqxFtnGvaPWMc_DkfwqXg9C-gfIO0ul0imb6ozzTf8NrRYkPsskLW-9IRoSlW3taGMLxW2rrXFKNrQ0v3Vnhbx7SZKXKicVs/s320/apple+dumplings_2009_33.JPG" alt="" id="BLOGGER_PHOTO_ID_5393690340704485154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfHnvf3P2XAZvP-_4seS9LpXF9NKO_5e0Fq8PGlz5tmiiYfObDjso4_yxXT2SyGWNF1KH1Il5SueO3FbXCzc3zsxk5R_YH-Q7VovkJlcFsF__HQvlT6LiwMMVE6CZ-F3JgX5fKWI2fTo/s1600-h/apple+dumplings_2009_28.JPG"><img style="cursor: pointer; width: 245px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfHnvf3P2XAZvP-_4seS9LpXF9NKO_5e0Fq8PGlz5tmiiYfObDjso4_yxXT2SyGWNF1KH1Il5SueO3FbXCzc3zsxk5R_YH-Q7VovkJlcFsF__HQvlT6LiwMMVE6CZ-F3JgX5fKWI2fTo/s320/apple+dumplings_2009_28.JPG" alt="" id="BLOGGER_PHOTO_ID_5393690120015341730" border="0" /></a></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com1