May you be happy, comfortable, and safe,
May your door be always open to friends,
May your kettle always be singing its welcome to you,
And to all whom you so dearly love.
Because I always misplace my recipe cards, I started this blog so I will have an extra copy of the things my family and I enjoy fixing. The pictures are all "in my head", so I don't use the camera to make the posts look fancy. Besides, it is just faster to write the recipes because I tend to be rather impatient while photos slowly load!
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Monday, July 20, 2009
1/2 cup vinegar
1/2 cup water
1 tsp. salt
3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 Tbsp. minced fresh dill OR 1 Tbsp. dill weed
In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil. Cook, stirring for 1 minute or until sugar is dissolved.
Combine cucumbers, onion and dill in a large bowl. Pour vinegar mixture over cucumbers. Cover and chill for at least 3 hours or overnight. Makes 6 cups. From Cook with Sara
Sunday, July 5, 2009
1 small can crushed pineapple (drained well)
¼ cup chopped almonds
Raisin Bread was used and it was such a nice change.
Remember to butter your bread first before adding the filling. The above ingredients will make about 20 tea sandwiches. The more almonds the better.
From Tea Graces Newsletter
Friday, July 3, 2009
Honey Wheat Bushman Bread
Outback Steak House
1 1/4 cups warm water
2 teaspoons granulated sugar
2 1/4 teaspoons (1 pkg.) yeast
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon cocoa
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 tablespoons molasses
COLORING (optional, I eliminate this)
1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring
cornmeal for dusting
1. Mix sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.
2. While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in warm spot to rise for another hour or so until the loaves have doubled in size.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it’s fluffy.
Makes 6 small loaves.
Haven't tried this yet, but the addition of chocolate must make it good!
Found this recipe during a look at Gollum's Foodie Friday.
1 pkg. Kraft Cream Cheese, softened (8 oz.)
1/3 C sugar
1/2 tsp vanilla
Prepare brownie mix as directed and pour into 13x9 inch baking pan.
Beat cream cheese w/ mixer until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.
Pour cream cheese mixture over brownie mixture; cut through batter several times with knife for marbled effect.
Bake at 350 degrees for 35 to 40 min. or until cream cheese is lightly browned. Cool; cut into squares. Makes 24. (Do not use brownie mixes that include a syrup pouch!)
from Frugal Homekeeping
Thursday, July 2, 2009
1¼ cups sugar
1¼ cups butter, at room temperature
1 tablespoon vanilla extract
6 eggs, room temperature
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Preheat oven to 325º F. Grease and flour a 9-inch Springform pan or 14 "blossom" molds. Combine the almond paste and sugar in a food processor and pulse until blended. Add the butter and vanilla; pulse until well combined. Add the eggs, one at a time, and pulse until just combined. Do not over mix.
Sift together the flour, baking powder and salt. Add the dry ingredients to the almond mixture and pulse to blend.
Transfer the batter to the prepared pan. Place the pan on a baking sheet and bake for 1 to 1½ hours in the Springform, or 20-25 minutes in the single-serving molds, or until lightly golden on top. Adapted from a recipe by Amy Whitelaw, pastry chef of Left Bank. From Memories in the Baking.