tag:blogger.com,1999:blog-85816612470096726082023-11-16T06:11:05.597-08:00Colorado Heart Song RecipesMarilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-8581661247009672608.post-13005551979601699382013-08-23T09:52:00.003-07:002013-08-23T09:56:13.927-07:00Fresh RaspberriesMy mom remembered serving fresh raspberries with this simple combination!<br />
<br />
<div style="text-align: center;">
YUM!</div>
<br />
Mix together some<span style="font-size: large;"><b> <span style="font-size: x-large;">sour cream</span></b></span> and <b><span style="font-size: x-large;">brown sugar</span>.</b><br />
Stir well.<br />
Spoon over individual servings of raspberries.<br />
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<a href="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSJigjUMHnGECTbumMVLo85LSoW5qU5aBb37-3REOH2PZPcbQ9X" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSJigjUMHnGECTbumMVLo85LSoW5qU5aBb37-3REOH2PZPcbQ9X" /></a></div>
This is a very tasty dessert!<br />
<div style="text-align: center;">
<span style="font-size: large;">♥♫</span></div>
Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com2tag:blogger.com,1999:blog-8581661247009672608.post-86441235410462494612013-08-09T06:55:00.001-07:002013-08-09T06:56:27.774-07:00Momma's Easy "Cheesecake" Pie8 ounces cream cheese, softened<br />
1 can Eagle Brand sweetened condensed milk<br />
1/2 cup lemon juice<br />
<br />
Mix together and pour into a graham cracker crust.<br />
Chill.<br />
Top with cherry pie filling.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-71272913440978518152013-07-25T15:50:00.001-07:002013-07-25T15:50:49.957-07:00Heavy Cream Substitue3/4 cup milk<br />
1/3 cup butter<br />
<br />
Found this on a note and thought it would be a good recipe to add since I don't always have cream in the refrigerator when baking.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-891208803937764292013-01-01T14:36:00.002-08:002013-01-01T14:36:47.143-08:00Lemon CreamChristmas 2012<br />
from philosophy <b>High Tea Tidings</b><br />
<br />
<b>2 cups heavy whipping cream</b><br />
<b>2 tablespoons lemon juice</b><br />
<b>1/4 teaspoon grated lemon peel</b><br />
<b>4 tablespoons confectioner's sugar</b><br />
<br />
In large bowl, beat heavy cream to soft peaks using electric mixer. Add lemon juice, grated lemon and sugar. Beat cream mixture until stiff peaks form. Top your favorite holiday treats, cakes, and toddies with lemon cream, then enjoy.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1tag:blogger.com,1999:blog-8581661247009672608.post-82216799192059306422013-01-01T14:33:00.000-08:002013-01-01T14:33:01.381-08:00Raspberry Almond SconesChristmas 2012 <br />
This recipe is from the philosophy package for <b>High Tea Tidings</b>.<br />
There are no instructions included.<br />
<br />
<b>2 cups flour</b><br />
<b>1/4 teaspoon salt</b><br />
<b>2 teaspoons baking powder</b><br />
<b>1/4 cup sugar</b><br />
<b>1/4 cup cold butter</b><br />
<b>1/3 cup milk</b><br />
<b>1 egg</b><br />
<b>1/4 teaspoon almond extract</b><br />
<br /><b>A Glaze(?) </b><br />
<b>1 cup powdered sugar</b><br />
<b>4 teaspoons water</b><br />
<b>1/4 cup raspberry preserves </b><br />
<b>1/4 cup chopped almonds</b><br />
Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-20775695016399500832012-07-03T09:29:00.000-07:002012-07-03T09:29:08.332-07:00Hot Fudge SauceMakes 2 1/4 cups<br />
<b>1 cup heavy cream</b><br />
<b>2 Tablespoons corn syrup</b><br />
<b>12 ounces semisweet chocolate chips</b><br />
<b>2 teaspoons vanilla</b><br />
<br />
In a saucepan, combine the cream and corn syrup and bring to a boil over medium heat.<br />
<br />
Remove from the heat, add the chocolate and whisk until melted. Stir in the vanilla.<br />
<br />
Serve or pour into a jar and let cool before refrigerating for up to 2 weeks.<br />
<br />
from <i>Woman's Day, July 2012</i>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1tag:blogger.com,1999:blog-8581661247009672608.post-5286015051418555782012-05-25T14:47:00.003-07:002012-05-25T14:47:59.767-07:00Lemonade Syrup and Drink<br />
<b>2 cups sugar</b><br />
<b>1 cup water</b><br />
<br />
Boil for 5 minutes. Then add<br />
<b>1 cup lemon juice</b> <br />
<br />
<div style="color: red;">
Lemonade:</div>
<b>2 tablespoons syrup </b><br />
<b>3/4 cup water</b><br />
<br />Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-903401339654586412012-04-03T09:50:00.002-07:002012-04-03T09:58:12.259-07:00Lemon Cloud Pie<span style="font-size:130%;"><span style="font-weight: bold;">1 9 inch baked pie crust</span><br style="font-weight: bold;"><br style="font-weight: bold;"><span style="font-weight: bold;">1 cup sugar</span><br style="font-weight: bold;"><span style="font-weight: bold;">3 Tablespoons corn starch</span><br style="font-weight: bold;"><span style="font-weight: bold;">1 cup water</span><br style="font-weight: bold;"><span style="font-weight: bold;">1/3 cup lemon juice</span><br style="font-weight: bold;"><span style="font-weight: bold;">3 eggs yolks, slightly beaten</span><br style="font-weight: bold;"><span style="font-weight: bold;">4 ounces softened cream cheese</span><br style="font-weight: bold;"><span style="font-weight: bold;">1 teaspoon grated lemon peel</span><br style="font-weight: bold;"><span style="font-weight: bold;">1/2 cup whipping cream or 2 cups cool whip</span></span><br /><br />Combine sugar, corn starch, and water in medium saucepan, mixing well. Stir in lemon juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil for about 1 minute. Add cream cheese and lemon peel. Stir until melted and smooth. Cool to room temperature. Spoon mixture into cooled pie shell. Top with whipping cream (whipped) or cool whip. Let cool in refrigerator of 3 hours.<br /><br />Makes 8 servings. From The Greeley Tribune's Holiday Recipe and Gift Guide, 2007Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1tag:blogger.com,1999:blog-8581661247009672608.post-31476033714834958422012-03-11T11:07:00.004-07:002012-03-11T11:18:40.880-07:00Tempura Batter<span style="font-weight: bold;">1/2 cup flour</span><br style="font-weight: bold;"><span style="font-weight: bold;">1/2 cup cornstarch</span><br style="font-weight: bold;"><span style="font-weight: bold;">1 teaspoon baking powder</span><br style="font-weight: bold;"><span style="font-weight: bold;">1/4 teaspoon salt</span><br style="font-weight: bold;"><span style="font-weight: bold;">1 egg</span><br style="font-weight: bold;"><span style="font-weight: bold;">2/3 cup water </span><br /><br />Mix dry ingredients in a bowl. Beat egg and water with a fork before stirring into the dry mixture. Let batter stand for 1/2 hour or longer before using. This gives extra crisp coating to tempura. Add more water if thinner batter is desired. The original recipe also calls for 1/4 teaspoon mono sodium glutamate, but I don't use it.<br /><br />Prepare and clean seafood and vegetables in advance and refrigerate. Heat oil in a "fry daddy" or similar appliance. Dip veggies and meat in batter, drop gently into hot oil and fry until done. Fry foods with the stronger flavor last, i.e. onions!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Excellent for shrimp!!</span></span> Our favorite!<br />From my FHA Cookbook c. 1980 by Mollie MiyaharaMarilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-21122700891703952142012-02-16T18:05:00.000-08:002012-02-16T18:17:51.871-08:00Give Away on my Main BlogI'm having a give away on my main blog, <span style="font-size:130%;"><a style="font-weight: bold;" href="http://colorado-heartsong.blogspot.com/2012/02/littles-for-leap-year.html">Heart Song</a></span>, and would love to have you leave a comment there to be entered for the box of littles to be sent to the winner. (I copied that post here). If you wish to enter, please click <span style="font-size:130%;"><a style="font-weight: bold;" href="http://colorado-heartsong.blogspot.com/2012/02/littles-for-leap-year.html">here</a></span> to get there.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold; color: rgb(102, 0, 204);">L</span><span style="font-weight: bold;">eap Year Day </span></span>seems<span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;"> l</span></span>ike a good day for a Give Away.<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseclxtXNVqV6wCwy69IeYU5mfIYYvVsgeS9A8ZOONBzf8da7VEElK7Dq2He-S6QUwYWHeq7zKUNfyq2njftwDCEXn4Gdz6VEGJ_aLNqvJxIb6Qbj1hma37lmQbcknLFKJa_i6rJrIOA2h/s1600/Give+away+Feb+2012+011+littles+for+leap+year.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseclxtXNVqV6wCwy69IeYU5mfIYYvVsgeS9A8ZOONBzf8da7VEElK7Dq2He-S6QUwYWHeq7zKUNfyq2njftwDCEXn4Gdz6VEGJ_aLNqvJxIb6Qbj1hma37lmQbcknLFKJa_i6rJrIOA2h/s400/Give+away+Feb+2012+011+littles+for+leap+year.jpg" alt="" id="BLOGGER_PHOTO_ID_5709496736352852466" border="0" /></a></div><div style="text-align: center; font-style: italic;">I'm calling it <span style="font-size:180%;"><span style="font-weight: bold;">"</span><span style="color: rgb(102, 0, 204); font-weight: bold;">L</span><span style="font-weight: bold;">ittles"</span></span> because I <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">l</span>ike</span> alliteration a<span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;"> l</span>ot!</span><br /><div style="text-align: left;"><div style="text-align: center;">There's something for you from head to foot.<br /></div><br /><span style="font-style: italic;"></span><span style="font-size:130%;"><span style="font-weight: bold;">Face Masque</span></span> from the UK, Avon <span style="font-size:130%;"><span style="font-weight: bold;">Foot Works</span></span>, which makes your feet feel so fine, and two <span style="font-size:130%;"><span style="font-weight: bold;">vintage rose candy dishes.</span></span></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMcyabiYz2816oV4tvGDkDBvJ2QBnEUlk9Bw66Ud326BPZutQdfYR3e8TLPgPklcVlRCcivfTLEaWq79CImRo3yZNhb49Z9AqJOiC7oLaXFLNA510utDkaNThEFvna3x3XpjVxitaKrp_/s1600/Give+away+Feb+2012+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMcyabiYz2816oV4tvGDkDBvJ2QBnEUlk9Bw66Ud326BPZutQdfYR3e8TLPgPklcVlRCcivfTLEaWq79CImRo3yZNhb49Z9AqJOiC7oLaXFLNA510utDkaNThEFvna3x3XpjVxitaKrp_/s400/Give+away+Feb+2012+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5709489616338709618" border="0" /></a></div><div style="text-align: center;"><span style="font-style: italic;">A tiny gilded</span><span style="font-style: italic; font-weight: bold;"> <span style="font-size:130%;">notebook</span>,</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VX7RXLpGF1EyWDVzN4m9VK_byO0TGmpBBy-FFkuRA8smMaQge8sZhBoEhAzk_QazF6RbX1N7EbYvbsAcY-5N3dXoMeghxhfLNCiw5hdPWZJ70GMPBApOz4HQI3KILCh4hPoIS4P0aVCo/s1600/Give+away+Feb+2012+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VX7RXLpGF1EyWDVzN4m9VK_byO0TGmpBBy-FFkuRA8smMaQge8sZhBoEhAzk_QazF6RbX1N7EbYvbsAcY-5N3dXoMeghxhfLNCiw5hdPWZJ70GMPBApOz4HQI3KILCh4hPoIS4P0aVCo/s400/Give+away+Feb+2012+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5709489614899066994" border="0" /></a><span style="font-style: italic;">A <span style="font-size:130%;"><span style="font-weight: bold;">tea strainer</span></span> with a <span style="font-weight: bold;font-size:180%;" ><span style="color: rgb(102, 0, 204);">l</span></span><span style="font-size:180%;">ittle</span> teapot dangle and </span><span style="font-style: italic; font-weight: bold;font-size:130%;" >A Cup of Colorado</span><span style="font-style: italic;"><span style="font-size:130%;"><span style="font-weight: bold;"> tea</span></span> in a box-red raspberry flavor to match the scent of the face masque!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Q8F7zlPC1VhBL0wgxFA1nsYYocOr8hmc33i6PbdtSMZF6HBrCy2BbFOG-aoi5rEFhmupDD9H7d2MCRVffzzzWSRoaOSYdHhONl6KxnupjfbWJtebbZfgVZU-xSmbgtmrC_vTLVi9q1VE/s1600/Give+away+Feb+2012+010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Q8F7zlPC1VhBL0wgxFA1nsYYocOr8hmc33i6PbdtSMZF6HBrCy2BbFOG-aoi5rEFhmupDD9H7d2MCRVffzzzWSRoaOSYdHhONl6KxnupjfbWJtebbZfgVZU-xSmbgtmrC_vTLVi9q1VE/s400/Give+away+Feb+2012+010.JPG" alt="" id="BLOGGER_PHOTO_ID_5709489607097754658" border="0" /></a><span style="font-style: italic;">Two <span style="font-size:130%;"><span style="font-weight: bold;">protectors</span></span> for your teapot so you won't break the spouts on your favorite tea pots. I should have opened this myself a few weeks ago!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_Wn777yaW9Q0bhDAuuoUik4WC-dCnRal3SKjsD9ckEDVzeqRkBq3A9_bdrqvez5rvr6JfRaP5axAXQBpSGTHEP2_rQWnt18jP7tv3ua67XxJ8f815n6TNhCBbqdRTKJDI-pj4ju3DzI9/s1600/Give+away+Feb+2012+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 398px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_Wn777yaW9Q0bhDAuuoUik4WC-dCnRal3SKjsD9ckEDVzeqRkBq3A9_bdrqvez5rvr6JfRaP5axAXQBpSGTHEP2_rQWnt18jP7tv3ua67XxJ8f815n6TNhCBbqdRTKJDI-pj4ju3DzI9/s400/Give+away+Feb+2012+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5709489628167364642" border="0" /></a><span style="font-style: italic;">A small tin of <span style="font-size:130%;"><span style="font-weight: bold;">Elizabethan soap</span></span>, made in Britain, a <span style="font-size:130%;"><span style="font-weight: bold;">cookie cutter</span></span>, a pink<span style="font-size:130%;"><span style="font-weight: bold;"> bookmark</span></span>, rose bud <span style="font-size:130%;"><span style="font-weight: bold;">soap petals</span></span> that some use for crafts. They come with a warning, though. I read somewhere that they make a real mess in the bathtub.</span><br /><br />Over at Heart Song, my main blog, I'm having a give away. If you'd like to leave a comment to enter, please click <a href="http://colorado-heartsong.blogspot.com/2012/02/littles-for-leap-year.html">here</a>.<br /><br />I'd be happy to<span style="font-size:180%;"> <span style="font-weight: bold; color: rgb(102, 0, 204);">l</span>eap</span> over to our <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">l</span>ittle </span>U.S. Post Office to <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">l</span>et</span> this <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">l</span>ovingly</span> packed box be on its way February 29 to one of my blog friends that <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">l</span>eave</span> a comment on this post. I do hope there is something that catches your fancy to help celebrate <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">L</span><span style="font-weight: bold;">EAP YEAR DAY</span></span>.I will draw a <span style="font-size:180%;"><span style="color: rgb(102, 0, 204); font-weight: bold;">l</span>ucky</span> winner on the 28th so I can get the box sent out the next day after school. ♥♫<br style="font-style: italic;">Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1tag:blogger.com,1999:blog-8581661247009672608.post-37452342758213158912011-12-28T09:22:00.000-08:002011-12-28T09:29:56.200-08:00Chocolate Chip Cookies<span style="font-size:130%;"><span style="font-weight: bold;">1 cup brown sugar</span><br /><span style="font-weight: bold;">1/2 cup white sugar</span><br /><span style="font-weight: bold;">1 cup shortening</span><br /><span style="font-weight: bold;">2 eggs</span><br /><span style="font-weight: bold;">1 teaspoon vanilla</span><br /><span style="font-weight: bold;">1 teaspoon salt</span><br /><span style="font-weight: bold;">1 teaspoon soda</span><br /><span style="font-weight: bold;"> 2 1/4 cups flour</span><br /><span style="font-weight: bold;">1 package chocolate chips</span><br /></span><br />Cream brown sugar, white sugar and shortening. Beat in the eggs. Add vanilla. Sift in the flour, soda and salt. Mix. Add the chocolate chips. Drop spoonsful onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.<br /><br />I've had this recipe for years and years. It came from my mom and I don't know where she got it. My paper copy is a mess, so thought I'd better add it to the blog.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com3tag:blogger.com,1999:blog-8581661247009672608.post-90185213559470030292011-11-06T09:48:00.000-08:002011-11-06T09:57:58.760-08:00Sweet and Sour Sauce1 large can pineapple tidbits<br />1/4 cup brown sugar<br />1/4 cup vinegar<br />2 Tablespoons corn starch<br />1 Tablespoon soy sauce<br />1 Tablespoon olive oil<br />1 red or green pepper, cut into strips or chunks<br />1/2 --1 onion, chopped<br />1 chicken bullion cube<br />cooked rice<br />cooked chicken or pork<br /><br />Saute onions and pepper in olive oil. Add cooked meat so everything is hot when you are ready to serve the meal.<br /><br />Drain pineapple and add juice to the brown sugar and vinegar. Add bullion cube. Stir in corn starch and cook until thickened.<br /><br />Pour over the vegetable-meat mixture. Stir well.<br /><br />Very good with popcorn chicken or shrimp and pork. Most of the time I don't even add the soy sauce as it is too saltly.<br /><br />If you like lots of sauce, double the recipe. To serve, I just put it ALL in a bowl and serve.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1tag:blogger.com,1999:blog-8581661247009672608.post-25749151519806538472011-08-07T16:38:00.000-07:002011-08-07T17:22:17.351-07:00American Buttercream FrostingI found this recipe and want to save it! Find the post here:<br /><span style="font-size:130%;"><a style="font-weight: bold;" href="http://glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html">http://glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html</a></span><br /><br /><br />1 cup (2 sticks) butter (salted, or unsalted)<br />1/4 teaspoon salt (if using unsalted butter)<br />4 cups powdered sugar<br />1 teaspoon vanilla extract (best quality available)<br />2-3 tablespoons <div class="post-body entry-content"><nobr><a href="http://glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html#" class="FAAdLink" id="FALINK_2_0_1">heavy</a></nobr> cream, half and half or milk.<br /><br />*Optional- As mentioned above, I like a cream cheese version of this frosting best. The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit. If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same. For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese. If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.<br /><br /><strong>Flavoring options</strong>- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options. In most cases I'll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.<br /><br /><strong>Directions-</strong><br />* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)<br />* Add salt (if needed).<br />* One cup at time, add 2 cups of powdered sugar, beating after each addition.<br />* Add vanilla, or other flavorings and beat to combine.<br />* Add about 1 tablespoon of cream, and <nobr><a href="http://glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html#" class="FAAdLink" id="FALINK_1_0_0">continue</a></nobr> beating.<br />* Add the remaining 2 cups powdered sugar, one at a time.<br />* Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.<br /><br />Troubleshooting-<br />* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.<br />* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.<br /><div style="text-align: center;"><span style="font-size:130%;"><span style="color: rgb(255, 0, 0); font-weight: bold;">With many thanks to Gloria for permission to include her recipe so I can find it to use it!</span></span><br /></div></div>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com4tag:blogger.com,1999:blog-8581661247009672608.post-22553208729989849892011-04-07T17:49:00.000-07:002011-04-07T17:55:21.561-07:00Filled Strawberries<p style="font-weight: bold;">1 – 8 oz pkg cream cheese, softened **<br />1/2 cup confectioners sugar<br />1 teaspoon almond extract<br />1 quart fresh whole strawberries, stems removed</p> <p>In a medium bowl, beat cream cheese, confectioners sugar, and almond extract until smooth. Spoon cream cheese mixture into a pastry bag fitted with a medium star tip. Chill 1 hour.</p> <p>Quarter Strawberries from tip to stem end without cutting through stem end. Pipe cream cheese mixture into strawberries. Chill until ready to serve.</p> <p>from <a style="font-weight: bold;" href="http://thetwiggery.com/teatabletidings/?p=95">The Twiggery</a></p><p>Sarah made these for several tea parties and we cored the strawberries by cutting out the "woody" centers. We used <span style="font-size:100%;"><span style="font-weight: bold;">*strawberry cream cheese</span></span>* instead of the plain cream cheese. It is the almond flavoring that makes these so divine!</p>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-17784421820370711362011-04-07T17:43:00.000-07:002011-04-07T17:48:21.061-07:00Strawberry Punch<p style="font-weight: bold;"><span style="font-size:100%;">1 quart fresh strawberries, washed and stems removed<br />1/2 cup sugar<br />3 cups orange juice<br />3/4 cup lemon juice<br />2 quarts ginger ale<br />fresh whole strawberries for garnish</span></p> <p>Blend strawberries, sugar, orange juice, and lemon juice in blender until well blended. Right before serving add ginger ale. Garnish glasses with a whole strawberry. Note: The punch base can be made ahead of time and frozen in milk jugs until the party day. Just thaw and add ginger ale in a punch bowl.</p><p><br /></p><p>from <a style="font-weight: bold;" href="http://thetwiggery.com/teatabletidings/?p=95">The Twiggery</a><br /></p>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-84289143284911894152011-03-29T14:23:00.000-07:002011-03-29T14:30:07.143-07:00Regency Ginger CrispsDo not preheat oven yet, dough must chill before baking.<br /><br /><span style="font-weight: bold;">3/4 cup melted butter</span><br /><span style="font-weight: bold;">1 cup brown sugar</span><br /><span style="font-weight: bold;">1 large beaten egg</span><br /><span style="font-weight: bold;">4 T. molasses (1/4 c.)</span><br /><span style="font-weight: bold;">2 tea. baking soda</span><br /><span style="font-weight: bold;">1/2 teas. salt</span><br /><span style="font-weight: bold;">2 teas. ground ginger</span><br /><span style="font-weight: bold;">2 1/4 c. flour</span><br /><br />1/2 cup white sugar in a small bowl for later<br /><br />Melt butter and mix in sugar. Cool, then add egg. Add soda, molasses, salt, and ginger. Stir. Add flour and mix in. Chill the dough for an hour or more.<br /><br />Preheat oven to 375 degrees.<br /><br />Roll dough into balls and then roll in the bowl of sugar. Put them on greased cookie sheets and flatten. Bake for 10-12 minutes. Cool on a wire rack.<br /><br />From <span style="font-weight: bold;">Chocolate Chip Cookie Murder</span> by Joanne Fluke<br /><br />My grandma had a similar recipe made with melted shortening instead of butter. We let the balls flatten during baking and they had a nice crinkly top.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-57099979578247111822011-02-22T15:52:00.000-08:002011-02-22T16:03:43.172-08:00Brown Sugar Angel Food Cake<span style="font-weight: bold;">1 1/2 cups sifted cake flour</span><br /><span style="font-weight: bold;">1 cup brown sugar (firmly packed)</span><br /><span style="font-weight: bold;">1 1/2 cups egg whites (10-12 eggs)</span><br /><span style="font-weight: bold;">1 1/2 teaspoon cream of tartar</span><br /><span style="font-weight: bold;">1 teaspoon salt</span><br /><span style="font-weight: bold;">1 cup brown sugar (firmly packed)</span><br /><span style="font-weight: bold;">2 teaspoon vanilla</span><br />powdered sugar for dusting<br /><br />Combine cake flour and 1 cup of the brown sugar.<br /><br />Beat egg whites, cream of tartar, and salt until foamy. Gradually add the other cup of brown sugar, beating well until stiff, glossy peaks form. Add vanilla and blend well.<br /><br />Add flour/sugar mixture in four parts, folding after each addition.<br /><br />Spoon into ungreased 10 inch tube pan. Bake at 350 degree over for 45 minutes or until done.<br /><br />Invert cake to cool. Remove from the pan and dust with the powdered sugar.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">This is SO delicious!</span></span> We would make noodles with the egg yolks and use the egg whites for Angel Food cakes to sell at our church bazaar/bake sale.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-83364164356613445382011-02-03T18:04:00.000-08:002011-02-03T18:07:37.889-08:00Raspberry Fudge<div class="ingredients" style="margin-top: 10px;">from:<br /><a style="font-weight: bold;" href="http://allrecipes.com/Recipe/Raspberry-Truffle-Fudge/Detail.aspx">http://allrecipes.com/Recipe/Raspberry-Truffle-Fudge/Detail.aspx</a><h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 3 cups semi-sweet chocolate chips</li><li class="plaincharacterwrap"> 1 (14 ounce) can sweetened condensed milk</li><li class="plaincharacterwrap"> 1 1/2 teaspoons vanilla extract</li><li class="plaincharacterwrap"> salt to taste</li><li class="plaincharacterwrap"> </li><li class="plaincharacterwrap"> 1/4 cup heavy cream</li><li class="plaincharacterwrap"> 1/4 cup raspberry flavored liqueur</li><li class="plaincharacterwrap"> 2 cups semi-sweet chocolate chips</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. </span></li><li><span class="plaincharacterwrap break"> In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. </span></li><li><span class="plaincharacterwrap break"> In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces. </span></li></ol> </div> <a name="nutritionpanel" class="nutritionanchor"></a> <h3> Nutritional Information <a href="http://allrecipes.com/Recipe/Raspberry-Truffle-Fudge/Detail.aspx#" class="nutritional-information"> <img id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" class="nutritional-information" title="open nutritional information" src="http://images.media-allrecipes.com/ar/myar/icons/icon-plus.gif" alt="open nutritional information" style="height: 16px; width: 16px; border-width: 0px;" border="0" /></a></h3> <b>Amount Per Serving</b> Calories: 149 | Total Fat: 7.5g | Cholesterol: 5mg<br /><br />From a review: My first time of following the recipe, the top layer came out softer than the bottom layer and I had a hard time cutting the fudge due to this. The second time around, rather than layering, I mixed in all ingredients together, which resulted in even raspberry taste all over the fudge (rather than just on top), and even consistency which made it easier to cut.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-55039975681161619782011-02-03T17:53:00.000-08:002011-02-03T17:55:55.423-08:00Cinnamon Almonds<div id="intro" class="summary">Cinnamon Almonds have an irresistible crunchy shell of vanilla-scented cinnamon and sugar.</div><h3>Prep Time: <span>15 minutes</span></h3><h3>Total Time: <span class="duration">15 minutes<span class="value-title" title="PT15M"></span></span></h3><h3 id="rI">Ingredients:</h3><ul><li class="ingredient">1 cup granulated sugar</li><li class="ingredient">1/2 tsp cinnamon</li><li class="ingredient">1/8 tsp cream of tartar</li><li class="ingredient">1/4 cup hot water</li><li class="ingredient">1/2 tsp vanilla extract</li><li class="ingredient">1.5 cups whole toasted almonds</li></ul><h3 id="rP">Preparation:</h3><div class="instructions"><p><b>1.</b> Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.</p> <p><b>2.</b> In a small saucepan, combine the water, cinnamon, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.</p> <p><b>3.</b> Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.</p> <p><b>4.</b> Once the candy is at the proper temperature, remove immediately from the heat and stir in the vanilla. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar syrup. Continue to stir until the it becomes difficult to stir and the syrup turns opaque.</p> <p><b>5.</b> Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight Ziploc bag at room temperature for several weeks.</p><p>from:<br /></p><a style="font-weight: bold;" href="http://candy.about.com/od/nutcandy/r/cinnamonalmonds.htm">http://candy.about.com/od/nutcandy/r/cinnamonalmonds.htm</a></div>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1tag:blogger.com,1999:blog-8581661247009672608.post-27787818321308724852011-01-10T15:58:00.000-08:002011-01-10T16:02:26.348-08:00Meyer Lemon Fresh Cranberry Scones<p><span style="font-weight: bold;">From <span style="font-size:130%;"><a href="http://bernideensteatimeblog.blogspot.com/2011/01/meyer-lemon-and-cranberry-scones-are.html">Bernideen's</a></span> blog</span> and <span style="font-size:130%;"><a style="font-weight: bold;" href="http://smittenkitchen.com/2008/11/meyer-lemon-and-fresh-cranberry-scones/">Smitten Kitchen</a></span><br />Adapted from <a href="http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cranberry-Scones-14312">Gourmet</a></p> <p>One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.</p> <p>1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)<br />2 1/2 cups all-purpose flour<br />1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries<br />1 tablespoon baking powder<br />1/2 teaspoon salt<br />3/4 stick (6 tablespoons) cold unsalted butter, cut into bits<br />1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist<br />1 large egg<br />1 large egg yolk<br />1 cup heavy cream</p> <p>Accompaniment: creme fraiche or whipped cream</p> <p>Preheat oven to 400°F. and line a large baking sheet with parchment paper.</p> <p>With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.</p> <p>In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.</p> <p>In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.</p> <p>In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.</p> <p>On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.</p> <p>[I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn't keep very well, so I don't recommend this! Learn from me, people.]</p> <p>Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.</p><p><span style="font-style: italic;">My mouth was watering the whole time I was reading Bernideen's blog. I can't wait to try these!</span><br /></p>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com3tag:blogger.com,1999:blog-8581661247009672608.post-65302133914930194752011-01-02T13:06:00.001-08:002011-01-02T13:15:23.399-08:00Crab Puffs<span style="font-weight: bold;">1 cup crab meat</span><br /><span style="font-weight: bold;">1/2 cup shredded sharp cheddar cheese</span><br /><span style="font-weight: bold;">2 T. chopped chives</span><br /><span style="font-weight: bold;">1 teas. Worcestershire sauce</span><br /><span style="font-weight: bold;">1 teas. lemon juice</span><br /><span style="font-weight: bold;">1 teas. dry mustard</span><br /><span style="font-weight: bold;">1 T. dill weed</span><br /><span style="font-weight: bold;"> 1/2 cup butter</span><br /><span style="font-weight: bold;">1 cup beer (can also substitute chicken broth or clam juice)</span><br /><span style="font-weight: bold;">1/2 teas. salt</span><br /><span style="font-weight: bold;">1/2 lemon pepper</span><br /><span style="font-weight: bold;">1 cup flour</span><br /><span style="font-weight: bold;">4 large eggs</span><br /><br />Preheat oven to 400 degrees. Line baking sheets with parchment paper.<br /><br />In a bowl, combine crab meat, cheese, chives, W. sauce, lemon juice, mustard, and dill. Set aside.<br /><br />In a large saucepan, melt butter, add beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir briskly with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.<br /><br />Add eggs to dough, one at a time, beating vigorously after each addition until well combined.<br /><br />Fold crab mixture into dough.<br />Drop a spoonful onto baking sheet. Repeat.<br /><br />Bake crab puffs 25 to 30 min. until crispy and golden.<br /><br />Makes 35 to 40 crab puffs.<br /><br />From <span style="font-size:130%;"><span style="font-weight: bold;">"Murder is Binding"</span></span> by Lorna BarrettMarilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-40665603837751035482010-12-28T12:43:00.000-08:002010-12-28T12:44:11.478-08:00Spritz Cookies<h1>Spritz Butter Cookies</h1> <p>Recipe found at <a rel="nofollow" target="_blank" href="http://vinolucistyle.com/2009/12/spritz-cookies/"><span class="yshortcuts" id="lw_1293568768_2">Vino Luci</span></a></p> <p><strong><br /></strong></p> <ul><li> 1 pound (4 sticks) <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1293568768_3">unsalted butter</span>, cubed and at <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1293568768_4">room temperature</span></li><li> 1 1/2 cups <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1293568768_5">confectioners’ sugar</span></li><li>2 tablespoons pure almond extract</li><li>1 large egg</li><li>3 1/2 cups unbleached, all-purpose flour</li><li> 1/2 tsp salt</li></ul> <p><strong>Preparation<br /></strong></p> <ol><li>Preheat oven to 350°F.</li><li>In a large mixing bowl, combine the butter and the sugar. Beat with mixer until light and creamy.</li><li>Add the vanilla and egg; mix until combined.</li><li>Add the and salt and mix on low, until just combined.</li><li>Load the <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1293568768_6">cookie dough</span> into your press according to directions.</li><li>Press cookies out onto a baking pan, about 2 inches apart.</li><li>Decorate with candy sprinkles or colored sugar if desired.</li><li>Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges.</li><li>Enjoy!</li></ol>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-27028062272384110702010-12-28T11:23:00.000-08:002010-12-28T11:26:00.890-08:00Spicy Pretzels1 cup vegetable oil<br />1 package dry ranch dressing mix<br />1 teas. garlic salt<br />1 teas. cayenne pepper<br /><br />Mix all ingredients and pour over 2 bags of stick pretzels. Bake at 200 degrees for 75 --90 minutes.<br /><br />From Kathleen Sailer via Sarah JosephineMarilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-593679385235045172010-12-12T14:28:00.000-08:002010-12-12T14:41:13.292-08:00Carmel Corn<span style="font-weight: bold;">Original title: Microwave "No Fuss Carmel Corn" recipe from Farm Family Living.</span><br /><br /><span style="font-weight: bold;">12 cups (3 quarts) popped corn</span><br /><span style="font-weight: bold;">1 1/2 cups peanuts</span><br /><span style="font-weight: bold;">1 cup packed brown sugar</span><br /><span style="font-weight: bold;">1/2 butter</span><br /><span style="font-weight: bold;">1/4 cup light corn syrup</span><br /><span style="font-weight: bold;">1/2 teaspoon salt</span><br /><span style="font-weight: bold;">1/2 teaspoon baking soda</span><br /><br />Put popped corn and peanuts in a clean, large <span style="font-weight: bold;">plain</span> brown paper bag. Set aside.<br /><br />Combine brown sugar, butter, corn syrup, and salt in a 2 quart glass bowl or casserole. Microwave (high setting) 3 to 4 minutes. Stirring after each minute until the mixture comes to a boil. Microwave 2 minutes more. Stir in the baking soda.<br /><br />Pour syrup mixture over popped corn and peanuts in the bag. Close the bag and shake well. Microwave (high) 1 1/2 minutes. Shake bag well. Microwave 1 1/2 minutes more. Shake bag again and pour carmelized corn into a large roasting pan. Cool and stir to separate the carmel corn kernels.<br /><br />Makes about 3 quarts.<br /><br />Wally used to love making this at Christmas time. We even made some to sell one year at one of the first Holiday craft fairs held in Wiggins at the old Community Hall.Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com0tag:blogger.com,1999:blog-8581661247009672608.post-7667551329749944862010-12-01T16:45:00.000-08:002010-12-01T16:50:52.863-08:00Pioneer Woman's Toffee Bars<h1><a href="http://thepioneerwoman.com/cooking/2010/12/cleta-baileys-toffee-squares/">Cleta Bailey’s Toffee Squares</a> </h1> <p>Added by <a href="http://thepioneerwoman.com/tasty-kitchen/members/admin/">Ree</a> on November 30, 2010 in <a href="http://thepioneerwoman.com/tasty-kitchen/category/desserts/cookies-desserts/" title="View all posts in Cookies" rel="category tag">Cookies</a>, <a href="http://thepioneerwoman.com/tasty-kitchen/category/desserts/" title="View all posts in Desserts" rel="category tag">Desserts</a></p> <div class="card-body"> <div class="card-content"> <table cellspacing="0"> <tbody><tr> <td><strong>Prep Time</strong> 10 Minutes<br /> <strong>Cook Time</strong> 15 Minutes </td> <td class="middle"><strong>Servings</strong> 24</td> <td><strong>Difficulty</strong> Easy</td> </tr> </tbody></table> <img src="http://static.thepioneerwoman.com/tasty-kitchen/files/2010/11/5222530610_56a4e661fe_o-420x280.jpg" alt="" class="borders the_recipe_image" width="410" /> <h2>Ingredients</h2> <ul class="ingredients" id="ingredients-101805"><li>2 sticks Butter</li><li>1 cup Packed Brown Sugar</li><li>1 whole Egg</li><li>2 teaspoons Vanilla</li><li>2 cups All-purpose Flour</li><li>2 cups Chocolate Chips (milk Or Semi-sweet)</li><li>¾ cups Finely Chopped Pecans</li></ul> <h2>Preparation Instructions</h2> <p>Preheat oven to 350 degrees.</p> <p>Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer. </p> <p>Sprinkle with chopped pecans. Cut into squares.<br /></p><p>From: <span style="font-size:130%;"><a style="font-weight: bold;" href="http://thepioneerwoman.com/cooking/2010/12/cleta-baileys-toffee-squares/">Pioneer Woman, Ree Drummond</a></span> With ALL the pictures for each step!!<br /></p><p><span style="font-style: italic;">These sound so easy and yummy, I'm putting them on my list. And since my brain is like Pooh's, I need to keep the recipe where I can find it .</span><br /></p> </div> </div>Marilynhttp://www.blogger.com/profile/13116154641827479893noreply@blogger.com1