tag:blogger.com,1999:blog-42364300848010087002024-03-18T12:57:48.753-07:00My Mother's Apron StringsMy mother was a wonderful baker. Surprisingly, most of her baking she did without the aid of a cookbook. I hope my sharing brings back memories for you...for me, it's in my mother's kitchen, with her standing behind me, and letting me create.Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.comBlogger802125tag:blogger.com,1999:blog-4236430084801008700.post-9234228168688687932021-01-02T11:23:00.000-08:002021-01-02T11:23:10.630-08:00KAF Pillowy Cinnamon Rolls<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-VQpSAyCfFSQ/X_C9cDoAabI/AAAAAAAAQtQ/L1fLmX_xCacTZbGaqYJ0fwF2tILDjLYDACLcBGAsYHQ/IWNI8594.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2027" data-original-width="2048" height="425" src="https://lh3.googleusercontent.com/-VQpSAyCfFSQ/X_C9cDoAabI/AAAAAAAAQtQ/L1fLmX_xCacTZbGaqYJ0fwF2tILDjLYDACLcBGAsYHQ/w428-h425/IWNI8594.jpeg" width="428" /></a></div><div class="separator" style="clear: both; text-align: left;">In my email box was a recipe from King Arthur Baking Company (formally known as King Arthur Flour) entitled, <b>2021 Recipe of the Year. </b>This intrigued me and I read on..."There's something magical about warm-from-the-oven cinnamon rolls."Well, that had me hook, line and sinker! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Reading on, I discovered the ingredients called for making a Tangzhong, a yeast bread technique popularized by cookbook author, Yvonne Chen. It involves cooking some of the flour and liquid together to form a paste-like substance. Bringing the temperature of the flour and liquid to a 149F-degree (65C-degree) pre-gelatinized the flour's starches, which makes them more able to retain liquid. This technique gives the name, Pillowy Cinnamon Rolls their validity and one I've used several times over the last months when making Japanese Milk Bread.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Over the last 10 months, I have baked a lot of bread, even more than I normally do because it's become a comfort food to make during this Pandemic. These cinnamon rolls brought back memories of going to the Thousand Oaks Mall with my daughters after school and indulging in a treat of cinnamon rolls while the girls had a special Lime Rickey drink. We talked about their school day and shopped a bit, but mostly it was allowing us a special treat for having a good day together.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The rolls are easy to make and like the recipe promises--they are Perfectly Pillowy, which they claim will last, well-wrapped a couple of days at room temperature or you can freeze for up to 1-month.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>Tangzhong</b></span></div><div class="separator" style="clear: both; text-align: left;">1/2 cup (113g) whole milk</div><div class="separator" style="clear: both; text-align: left;">3 T King Arthur Unbleached Bread Flour</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combine the ingredients in a small saucepan and whisk until no lumps remain. Place the pan over medium heat and cook the mixture, stirring regularly, until a thickened, paste-like, and the spoon or spatula leaves lines one the bottom of the pan. This should take 1 to 3 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><img alt="" data-original-height="2048" data-original-width="1940" height="240" src="https://lh3.googleusercontent.com/-YdmeP7FNeC0/X_DBuABLlKI/AAAAAAAAQtc/CIAhfUJTs74F--JDYnKfGoyAeWKzepvnACLcBGAsYHQ/IMG_4253.jpeg" width="227" /><a href="https://lh3.googleusercontent.com/-AFeytoBAFEw/X_DBxDk-6_I/AAAAAAAAQtg/vZOlzqdz9ScsoEjcA9BknGnUcPQbxks7ACLcBGAsYHQ/IMG_4254.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-AFeytoBAFEw/X_DBxDk-6_I/AAAAAAAAQtg/vZOlzqdz9ScsoEjcA9BknGnUcPQbxks7ACLcBGAsYHQ/IMG_4254.jpeg" width="180" /></a></div><a href="https://lh3.googleusercontent.com/-YdmeP7FNeC0/X_DBuABLlKI/AAAAAAAAQtc/CIAhfUJTs74F--JDYnKfGoyAeWKzepvnACLcBGAsYHQ/IMG_4253.jpeg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Remove from the heat and transfer to a large mixing bowl of a stand mixer with the dough hook attachment.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>Dough</b></span></div><div class="separator" style="clear: both; text-align: left;">2/3 cup (151g) whole milk, cold</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups (300g) King Arthur Unbleached Bread Flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">2 T granulated sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp. instant yeast</div><div class="separator" style="clear: both; text-align: left;">4 T (57g) unsalted butter, softened to room temperature</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add these ingredients to the mixing bowl, in the order listed. The heat from the Tangzhong will hel- to warm the cold milk.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix on low speed to bring the dough together. You'll know it's ready to be kneaded, when no more dough clings to the sides of the bowl. Knead (I use a silicone mat a friend gave me) until it's smooth, elastic, and just a bit tacky. Try to resist adding more flour as this will toughen your dough. Shape the dough into a ball and place in a bowl you have buttered. *My trick is to place my bowl in the microwave with 1 tablespoon of butter and heat for 40 seconds. The bowl is warm and you can use a pastry brush to coat the sides of the bowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-vLmKQY8x6K4/X_DDU8wWfGI/AAAAAAAAQts/jblO4ftWFwQ9cr36DykU_uh07a789kaEACLcBGAsYHQ/IMG_4256.jpeg" width="180" /><a href="https://lh3.googleusercontent.com/-7v5uv3W0qE0/X_DDavq5wXI/AAAAAAAAQtw/ey_Xau6pawgLhPzpNY8cvE_7ZvClkPRjgCLcBGAsYHQ/IMG_4259.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-7v5uv3W0qE0/X_DDavq5wXI/AAAAAAAAQtw/ey_Xau6pawgLhPzpNY8cvE_7ZvClkPRjgCLcBGAsYHQ/IMG_4259.jpeg" width="180" /></a></div><a href="https://lh3.googleusercontent.com/-vLmKQY8x6K4/X_DDU8wWfGI/AAAAAAAAQts/jblO4ftWFwQ9cr36DykU_uh07a789kaEACLcBGAsYHQ/IMG_4256.jpeg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-YLTiW6Rc5Rg/X_DDdT8oiEI/AAAAAAAAQt0/xE4w0NvtY1IYmRdtSRTSMeGi15xxvyWTwCLcBGAsYHQ/IMG_4260.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-YLTiW6Rc5Rg/X_DDdT8oiEI/AAAAAAAAQt0/xE4w0NvtY1IYmRdtSRTSMeGi15xxvyWTwCLcBGAsYHQ/IMG_4260.jpeg" width="180" /></a></div><br />Cover the bowl with plastic food wrap and set in a warm place in your kitchen to let the dough rise until puffy, but not necessarily doubled in bulk--60 to 90 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Make the filling while the dough is rising.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>Filling</b></span></div><div class="separator" style="clear: both; text-align: left;">1 T unsalted butter, melted</div><div class="separator" style="clear: both; text-align: left;">1/2 cup light brown sugar, packed</div><div class="separator" style="clear: both; text-align: left;">2 T King Arthur unbleached Bread Flour</div><div class="separator" style="clear: both; text-align: left;">3 to 4 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/16 (a pinch) of salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Put the melted butter in a bowl and add the rest of the ingredients, stirring the mixture until it has the texture of damp sand. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Vrz1y1_jmq8/X_DEZCO1TlI/AAAAAAAAQuI/Joqcexq2YpU1Pji7v_1_ogJOc-7N-D6yQCLcBGAsYHQ/IMG_4262.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-Vrz1y1_jmq8/X_DEZCO1TlI/AAAAAAAAQuI/Joqcexq2YpU1Pji7v_1_ogJOc-7N-D6yQCLcBGAsYHQ/IMG_4262.jpeg" width="180" /></a></div><br /><b>To assemble the rolls: </b>Transfer the dough to either a lightly greased work surface or as I did, use my silicone baking mat. Press into a 10 x 12-inch rectangle that's about 1/2-inch thick. Try to actually create a rectangle (with corners) and not an oval.</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-xCL-c1-NfSE/X_DE3ODvaDI/AAAAAAAAQuQ/cdxgB2p0hj8abO4sMkWZ9f2HNQddnT77gCLcBGAsYHQ/IMG_4264.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-xCL-c1-NfSE/X_DE3ODvaDI/AAAAAAAAQuQ/cdxgB2p0hj8abO4sMkWZ9f2HNQddnT77gCLcBGAsYHQ/IMG_4264.jpeg" width="180" /></a></div><br />Spread the filling over the surface, covering all but a 1/2-inch strip along one long side.</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-H0NRe1jOdZI/X_DFCt0VUtI/AAAAAAAAQuU/l2Mf5fHOZsIn-DAppR8w74xxAR9xpXDFwCLcBGAsYHQ/IMG_4265.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-H0NRe1jOdZI/X_DFCt0VUtI/AAAAAAAAQuU/l2Mf5fHOZsIn-DAppR8w74xxAR9xpXDFwCLcBGAsYHQ/IMG_4265.jpeg" width="180" /></a></div><br />Starting with the long side, roll the dough into a log. Score the dough into eight (8) equal 1 1/2 to 2-inch pieces. This generous size is part of their charm! For the cleanest cut, you dental floss, but a bench knife or sharp knife will work too. Place the rolls onto the prepared baking sheet, spacing them at least 2" apart away from the edges. 3 - 2 - 3 arrangement works well. To prevent them unraveling, tuck the ends of the spirals underneath the rolls to hold them in place. I use a small, clear, garbage bag to cover my baking sheet, but you can use plastic food wrap as well. Again, place them in a warm part of the kitchen and allow to rise 30 to 60 minutes. The rolls should be puffy and the dough shouldn't bounce back immediately when gently pressed. About 20 minutes before they are ready, preheat oven to 375F-degrees<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-jtlrKOSViI0/X_DGe4g7vYI/AAAAAAAAQuk/MrKAIpNly8kcSuEElwcITSZYGEiq7XVCwCLcBGAsYHQ/IMG_4266.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="246" src="https://lh3.googleusercontent.com/-jtlrKOSViI0/X_DGe4g7vYI/AAAAAAAAQuk/MrKAIpNly8kcSuEElwcITSZYGEiq7XVCwCLcBGAsYHQ/w185-h246/IMG_4266.jpeg" width="185" /></a></div><a href="https://lh3.googleusercontent.com/-BoFiXye6oos/X_DGkwZ9yzI/AAAAAAAAQuo/90qaRxEcv58vXiptN3fcqAltf1S2sH4ngCLcBGAsYHQ/IMG_4267.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-BoFiXye6oos/X_DGkwZ9yzI/AAAAAAAAQuo/90qaRxEcv58vXiptN3fcqAltf1S2sH4ngCLcBGAsYHQ/IMG_4267.jpeg" width="180" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-v00OxIn-lO0/X_DGvj8oHtI/AAAAAAAAQuw/xGNwEqAMhgIQb8KOmrHtnYy0vsC2FQKgwCLcBGAsYHQ/IMG_4268.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-v00OxIn-lO0/X_DGvj8oHtI/AAAAAAAAQuw/xGNwEqAMhgIQb8KOmrHtnYy0vsC2FQKgwCLcBGAsYHQ/IMG_4268.jpeg" width="180" /></a></div><br />Bake the rolls for 14 to 18 minutes. Mine took 15 minutes until they were a light golden brown and a thermometer in the center of one roll read 190F-degrees.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove from the oven and brush with 1 1/2 T melted butter. Let rolls cool 10 to 15 minutes before icing them.</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-7nPLD2K2g7s/X_DHOvm3B3I/AAAAAAAAQu8/X6bboXb4mIwrWPTWy1iF2tDvh5zzpgmsQCLcBGAsYHQ/IMG_4270.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-7nPLD2K2g7s/X_DHOvm3B3I/AAAAAAAAQu8/X6bboXb4mIwrWPTWy1iF2tDvh5zzpgmsQCLcBGAsYHQ/IMG_4270.jpeg" width="180" /></a></div><br /><span style="font-size: large;"><b>Icing</b></span></div><div class="separator" style="clear: both; text-align: left;">1 1/2 T unsalted butter, melted</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1/16 (pinch) salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups confectioners' sugar (icing sugar)</div><div class="separator" style="clear: both; text-align: left;">1 to 2 T milk, cream, or buttermilk (I used half-&-half)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combine all the ingredients, mixing until you have a smooth icing. I placed a dollop on each roll, then used an offset spatula to spread.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-yRkD9IEwuPo/X_DH3QlSd-I/AAAAAAAAQvE/4mOBT-mruYQ2qjopRhcMegR9tYpeLT_jwCLcBGAsYHQ/IMG_4271.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-yRkD9IEwuPo/X_DH3QlSd-I/AAAAAAAAQvE/4mOBT-mruYQ2qjopRhcMegR9tYpeLT_jwCLcBGAsYHQ/IMG_4271.jpeg" width="180" /></a></div><br />The last few days have been rainy and cool, so the thought of a warm cinnamon bun put a smile on my face. These are worth trying--Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com19tag:blogger.com,1999:blog-4236430084801008700.post-89510355879431051122021-01-01T06:04:00.007-08:002021-01-01T06:04:58.604-08:00Holiday Shortbread Tidbits<p style="text-align: center;"> <span style="font-size: large;">Holiday Shortbread Tidbits</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ZxHw90zeDa4/X-8ovIAB3lI/AAAAAAAAQsI/xyCbEmotbA0X7ER434NBvNF9NtcOx7geQCLcBGAsYHQ/IMG_4252.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2008" data-original-width="2048" height="453" src="https://lh3.googleusercontent.com/-ZxHw90zeDa4/X-8ovIAB3lI/AAAAAAAAQsI/xyCbEmotbA0X7ER434NBvNF9NtcOx7geQCLcBGAsYHQ/w463-h453/IMG_4252.jpeg" width="463" /></a></div><span style="font-size: large;"><br /></span><p></p><p style="text-align: left;">Shortbread has always been a favorite in our home; hubby is Scottish and it's his favorite! I made many batches of these little bites this holiday and thought it would be a good recipe to share.</p><p style="text-align: left;"><br /><span style="font-size: large;"><u>Ingredients</u></span></p><p style="text-align: left;"><span style="font-size: medium;">1 cup (2 sticks) unsalted butter, softened at room temperature</span></p><p style="text-align: left;"><span style="font-size: medium;">1/2 cup granulated sugar</span></p><p style="text-align: left;"><span style="font-size: medium;">1/2 tsp. Almond extract</span></p><p style="text-align: left;"><span style="font-size: medium;">2 1/2 cups King Arthur all-purpose flour</span></p><p style="text-align: left;"><span style="font-size: medium;">1/2 tsp. Kosher salt</span></p><p style="text-align: left;"><span style="font-size: medium;">2 T + 2 tsp. multi-colored nonpareils</span></p><p style="text-align: left;"><span style="font-size: medium;"><br /></span></p><p style="text-align: left;"><span style="font-size: medium;"><u>Step 1</u></span></p><p style="text-align: left;">Heat oven to 325-degrees F. Line a 8-inch square baking pan with plastic food wrap, leaving at least 1-inch overhang. Line baking sheets with parchment paper. Set aside.</p><p style="text-align: left;"><br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-620BDHh193I/X-8qVzYND2I/AAAAAAAAQsU/DMa9y99rrwYjfgRio9gD_OYKdqa_8NerQCLcBGAsYHQ/IMG_4222.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-620BDHh193I/X-8qVzYND2I/AAAAAAAAQsU/DMa9y99rrwYjfgRio9gD_OYKdqa_8NerQCLcBGAsYHQ/IMG_4222.jpeg" width="180" /></a></div><br /><span style="font-size: medium;"><u>Step 2</u></span><p></p><p style="text-align: left;">In a stand mixing bowl, combine the butter, sugar and almond extract. Beat at medium speed, scrapping the bowl often, until creamy. Reduce speed to low add flour, salt, and nonpareils. Mix until combined.</p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-7Tb1Cwk636k/X-8q2W4feEI/AAAAAAAAQsc/CmKBAP0jjeMdKhNJcOtsnDgWChHot0UOwCLcBGAsYHQ/IMG_4235.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1433" height="240" src="https://lh3.googleusercontent.com/-7Tb1Cwk636k/X-8q2W4feEI/AAAAAAAAQsc/CmKBAP0jjeMdKhNJcOtsnDgWChHot0UOwCLcBGAsYHQ/IMG_4235.jpeg" width="168" /></a></div><br /><span style="font-size: medium;"><u>Step 3</u></span><p></p><p style="text-align: left;">Knead the mixture 4 to 5 times in the bowl until dough forms a ball. Pat the dough evenly into the prepared pan--I used a measuring cup to press the dough firmly into the pan. Use the plastic wrap to life dough from pan. Cut dough into 1/2-3/4-inch squares. Gently place squares onto parchment-lined baking sheets. Bake 13-15 minutes or until bottoms are just beginning to brown.</p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-BbBJydWxUB4/X-8roDmzF6I/AAAAAAAAQso/2iWwmdEM6gMLwDpNXU5kt9NZydtN9tV5ACLcBGAsYHQ/IMG_4223.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-BbBJydWxUB4/X-8roDmzF6I/AAAAAAAAQso/2iWwmdEM6gMLwDpNXU5kt9NZydtN9tV5ACLcBGAsYHQ/IMG_4223.jpeg" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-t78J-_v7bgs/X-8rpon1-ZI/AAAAAAAAQss/Lgz4pvJ3QkEat7IsJ_62GUN6m6pVzBI7ACLcBGAsYHQ/IMG_4230.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-t78J-_v7bgs/X-8rpon1-ZI/AAAAAAAAQss/Lgz4pvJ3QkEat7IsJ_62GUN6m6pVzBI7ACLcBGAsYHQ/IMG_4230.jpeg" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-WlVFR5zwxEo/X-8rqpoSxQI/AAAAAAAAQsw/okwwoQN6CPsxpLsAeU0HBo9JzX5kNNIwwCLcBGAsYHQ/IMG_4231.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-WlVFR5zwxEo/X-8rqpoSxQI/AAAAAAAAQsw/okwwoQN6CPsxpLsAeU0HBo9JzX5kNNIwwCLcBGAsYHQ/IMG_4231.jpeg" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-LJQEAqMrlVE/X-8rtGt4AuI/AAAAAAAAQs0/jlrv6pyIlCkU_Gy2UIYCKhElFrFo3uHCACLcBGAsYHQ/IMG_4234.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1931" height="240" src="https://lh3.googleusercontent.com/-LJQEAqMrlVE/X-8rtGt4AuI/AAAAAAAAQs0/jlrv6pyIlCkU_Gy2UIYCKhElFrFo3uHCACLcBGAsYHQ/IMG_4234.jpeg" width="226" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-kuI3oOi7Hfg/X-8rucF74FI/AAAAAAAAQs4/6peNZhHs2wMXtEu-swm9OJzuesBFr1kagCLcBGAsYHQ/IMG_4236.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://lh3.googleusercontent.com/-kuI3oOi7Hfg/X-8rucF74FI/AAAAAAAAQs4/6peNZhHs2wMXtEu-swm9OJzuesBFr1kagCLcBGAsYHQ/IMG_4236.jpeg" width="180" /></a></div><br />These tidbits make a great gift filled in a decorative glass or mug for neighbors, teachers, or importantly, Front-Line Workers! Enjoy!<p></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com15tag:blogger.com,1999:blog-4236430084801008700.post-460026091211190462017-11-02T08:26:00.003-07:002017-11-02T08:26:25.165-07:00October's Give-Away Apron <div dir="ltr" style="text-align: left;" trbidi="on">
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November snuck up, but I didn't want another day to go by without announcing October's Apron Winner. Congratulations to Linda from "The Puddle Pond" blog! Please contact me with your information where to send your gift.<br />
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Now, sadly and with heavy heart, I will be ending my blog. I feel I've neglected it and all my lovely followers, so after 9 years, I will say good bye. I will, however, try to stop in on your blogs from time to time and keep in touch. Thank you for all your support, especially during the darkest time of my life when we lost our daughter--you all were a lifeline to hold on to.<br />
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As Shakespeare wrote..."parting is such sweet sorrow." Have a wonderful holiday and a blessed new year. Susan</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com95tag:blogger.com,1999:blog-4236430084801008700.post-80914764442990105252017-10-27T12:37:00.003-07:002017-10-27T12:37:51.440-07:00Fall Pear Muffin with Cinnamon Oat Streusel<div dir="ltr" style="text-align: left;" trbidi="on">
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This morning was chilly...and for me to say that, it was cold. In fact, I woke up at 2:30 a.m. and even turned the heat on for a bit. So, baking this morning I was looking for those fall-flavors that would fit the weather. <br />
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Pears, like pumpkins and apples, are definitely a fruit we see in the markets and farm stands. In fact, my best friend had so many pears this year in her orchard that she was canning for days! It's thought that pears originated in Caucasus and spread to Europe and Asia where they were cultivated more than 4000 years ago. Both the Greeks and Romans valued the fruit for its flavor and medicinal properties.<br />
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Raw pears are 84% water, 15% carbohydrates and contains negligible protein and fat. It has about 57 calories and is a good source of dietary fiber. They are consumed fresh, canned as juice and dried, of course, jams and jellies, including butter and cider.<br />
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<span style="color: #b45f06; font-size: large;">Fall Pear Muffin with Cinnamon Oat Streusel</span><br />
<b>Batter</b>:<br />
1 large egg<br />
4 T unsalted butter, melted and cooled slightly<br />
1/2 cup milk<br />
1/4 cup sour cream<br />
3/4 cup firmly packed browned sugar<br />
1 tsp. vanilla extract<br />
1 large Bosc pear, peeled and grated<br />
3/4 cup Oat Flour<br />
1 cup King Arthur All-purpose Flour<br />
3/4 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1 tsp. salt<br />
<br />
<b>Oat Topping</b>:<br />
1/2 cup Old Fashioned rolled oats (not instant or quick-cooking)<br />
1/3 cup King Arthur all-purpose flour<br />
6 T firmly packed brown sugar<br />
1 tsp. ground cinnamon<br />
4 T unsalted butter, softened and cut into 1/2-inch pieces<br />
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Preheat oven to 375F-degrees. Spray a 12-cup muffin pan or line with paper cups. Make the topping<br />
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Mix all the ingredients together and use a pastry cutter to cut the butter in until it is chunky and only a few pea-size pieces of butter are visible.<br />
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Set aside. Make the batter.<br />
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In a large bowl, whisk together the egg, melted butter. Add the milk, sour cream, brown sugar, and vanilla whisk into combined. Then stir in the grated pear. <br />
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(You can make your own oat flour by pulsing Old-Fashioned Oats in a food processor.)<br />
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Add the flours, baking powder, baking soda, and salt and fold together into the batter. Be careful not to overtax.<br />
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Divide the batter equally among the prepared muffin wells. Mound with equal amounts of streusel on top.<br />
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Baking 18 to 20 minutes for standard muffins or 25 to 30 minutes for jumbo size muffins.<br />
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Remove the pan from the oven and cool about 5 minutes. Carefully remove the muffins from the pan and transfer to a rack to cool a little more. I enjoyed my warm with my favorite cup of Harney & Sons tea. Enjoy!<br />
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My flowers are still beautiful with the days warm with the nights very cool!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com11tag:blogger.com,1999:blog-4236430084801008700.post-14295881535449759782017-10-21T06:25:00.002-07:002017-10-21T06:25:22.214-07:00Butter Pecan Angle Food Cake with Browned Butter Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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All a recipe has to say is "Butter Pecan" and it peaks my interest! I found this recipe in a special release magazine called <i>Fall Baking Cookbook</i> on the newsstand at my grocery store and this is just one of many I'll be trying with the fall weather upon us.<br />
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Angel Food Cake originated in the United States and it's a type of sponge cake but made with egg whites, flour and sugar, with a whipping agent like Cream of Tartar. It was so named because of it's unique light and fluffy texture and is said to resemble the "food of the angels!" It first became popular in the 19th century and it differs from other cakes because it uses no butter, but rather gets it's structure from "protein foam" from whipping egg whites. Egg whites, which are composed of many proteins, aid in creating the voluminous angel food cake.<br />
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If you're a Butter Pecan fan, like me (and my mother was), then this is the cake for you; my hubby loved it!<br />
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<span style="color: #b45f06; font-size: large;">Butter Pecan Angel Food Cake with Browned Butter Glaze</span><br />
<span style="color: #b45f06; font-size: large;"><br /></span>
Preheat oven to 375F-degrees. Used an UNGREASED 10-inch Tube Pan, preferably one with "feet" to help properly cool the cake.<br />
<br />
1 1/2 cups confectioners' sugar (icing sugar)<br />
1 cup cake flour<br />
3/4 tsp. salt<br />
3/4 cup finely ground pecans<br />
12 egg whites, at room temperature<br />
1 1/2 tsp. cream of tartar<br />
2 T <a href="https://www.kingarthurflour.com/shop/items/buttery-sweet-dough-flavor-4-oz">Butter flavoring</a><br />
1 T Vanilla extract<br />
1 T <a href="https://www.kingarthurflour.com/shop/items/vanilla-butternut-flavor-1-oz">Vanilla Butternut Flavoring</a><br />
1 cup granulated sugar<br />
<br />
In a medium bowl, sift the confectioners' sugar and cake flour. Add the salt and stir. Set aside.<br />
<br />
In a stand mixer, using the whisk attachment, beat egg whites, cream of tartar, and flavorings until frothy on high speed. Gradually add the granulated sugar, beating until stiff and peaks form. My mom always said, "if you can turn the bowl upside down over your head and none falls out, you've whipped it enough!"<br />
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Remove bowl from the stand and gently fold in the flour/confectioners' sugar mixture in thirds until it's fully incorporated. This can get a little messy, but gently folding ensures you have a light cake!<br />
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Spoon mixture into the 10-inch Tube pan.<br />
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Bake in the preheated oven for 40 minutes--mine actually took 38, so watch it after 35 just to be sure.<br />
If you don't have a 10-inch tube pan with feet, you will have to invert the pan onto a top of a bottle. Let it cool completely.<br />
<br />
<span style="color: #b45f06;">Browned Butter Glaze:</span><br />
1 cup confectioners' sugar<br />
1/8 tsp. salt<br />
10T unsalted butter, cubed and browned<br />
<br />
In a saucepan, heat the butter over medium heat until it turns a medium brown and has a nutty aroma--about 8 minutes. Have your confectioners' sugar and salt in a medium bowl and when the butter is ready, pour over the sugar through a fine-mesh strainer. Whisk until smooth. Pour over the inverted cooled cake and decorate with additional chopped pecans. Enjoy!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com24tag:blogger.com,1999:blog-4236430084801008700.post-87586005985955532852017-10-16T12:41:00.004-07:002017-10-16T12:45:12.863-07:00Pumpkin Pie Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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Autumn is definitely upon us--leaves are changing, nights are cooler, and retail stores already have Christmas products on the shelves! Seriously, I was out on Saturday shopping and I see rows and rows of Christmas decorations, lights, and cards out. Well, I'm taking my time and relishing in the season. I've waited all summer for the days to be less humid and turn the air conditioning off.<br />
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However, Thanksgiving is getting close enough to start planning this year's meal. I usually do Pumpkin Pie or Pumpkin Cheesecake, but I thought I'd try some new things this year. (Who says you can't teach an old dog new tricks!) This has all the flavor, and texture of pumpkin pie, but with a cake base and a lovely crumble topping. Easy to make and may surprise your guest as well.<br />
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Pumpkin is native to North America, but I doubt if the first Thanksgiving had it on the menu. It was the nineteenth century when pumpkin pie appeared in cookbooks or became popular as dessert at the Thanksgiving table. In England, the "pie" took on a different look; the pumpkin was stuffed with apples, spices, and sugar and baked whole. I think I prefer our method:-)<br />
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<span style="color: #783f04; font-size: large;">Pumpkin Pie Crumble</span><br />
<b>Crust</b>:<br />
3/4 cup + 2T (110g) cake flour*<br />
1/2 cups + 2 T (125g) granulated sugar<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. Kosher salt<br />
1/2 cup (110g) cold, unsalted butter<br />
1 large egg<br />
<br />
Preheat oven to 350F-degrees (175C). Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the parchment paper.<br />
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In a medium bowl, mix the dry ingredients. I grated the butter into the mixture, then use a pastry cutter to mix it into the dry ingredients.<br />
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Add the egg and stir until the dough started to come together.<br />
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Transfer the dough to the springform pan and flour your fingers. Press the dough every into the pan.<br />
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Bake for about 20 minutes, until it's puffy and browns a little. Remove from oven, but leave the oven on.<br />
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<b>Topping:</b><br />
1/4 cup (30g) King Arthur All-purpose Flour<br />
1/4 cup (50g) granulated sugar<br />
2 T firmly packed brown sugar<br />
1.4 tso, ground cinnamon<br />
2 T unsalted butter, cut into small pieces<br />
1/2 cup (60g) pecans, chopped<br />
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In a small bowl, mix the dry ingredients, then use the pastry cutter to cut the butter into the mixture. Add the chopped pecans, then stir until the mixture comes together in clumps.<br />
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<b>Filling:</b><br />
1 (15oz/425g) can pumpkin puree<br />
2 T brown sugar<br />
1/4 tsp. Kosher salt<br />
1 tsp. Pumpkin Pie Spice<br />
1 large egg<br />
1/3 cup (80ml) milk<br />
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In a medium bowl, mix the first four ingredients, stirring with a whisk or rubber spatula. Add the egg and then the milk and stir until smooth.<br />
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Pour the filling evenly over the cooled crust, then sprinkle the crumble evenly over top.<br />
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Bake for about 40 minutes, until the filling is set and the topping is golden. Let cool completely before removing from the pan.<br />
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I served a slice with a dollop of freshly whipped cream, but actually, it's just as good on it's own. Enjoy!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com19tag:blogger.com,1999:blog-4236430084801008700.post-90222330152108711332017-10-11T06:51:00.002-07:002017-10-11T06:51:43.032-07:00Autumn Roasted Pear Bundt Cake with Browned Butter Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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I love the flavors of Autumn! I bake a lot with pumpkin and apples, but when a good friend mentioned she had a wonderful slice of Roasted Pear Cake in a tavern in Maine, well my taste buds began salivating and I couldn't wait to come up with something my family could enjoy.<br />
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Pears, like apples are Fall fruits and although there may not be as many varieties as apples, there is a pretty good variety. I used Bartlett in this recipe, but next time, I'm trying Bosc or Anjou just to see if the flavors change.<br />
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<span style="color: #783f04; font-size: large;">Autumn Roasted Pear Bundt Cake with Browned Butter Glaze</span><br />
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2 1/2 lbs (about 5) pears<br />
3 T water<br />
3 T granulated sugar<br />
juice from 1 lemon<br />
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Preheat oven to 375F-degrees. Peel, core and chop the pears into 1-inch pieces. Transfer the pears to a baking dish and toss them with the lemon juice, water, and sugar. Cover the dish with aluminum foil and bake until the pears are soft and cooked through, 30-45 minutes.<br />
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Remove the foil and let the pears cool to room temperature, then mash them, leaving some larger bits of pear in the sauce. Measure out 2 cups of pear sauce and set aside--you can save the rest to have with breakfast ;-)<br />
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1/2 cup (1 stick) unsalted butter, softened to room temperature<br />
1/2 cup vegetable oil<br />
2 cups firmly packed light brown sugar<br />
2 large eggs<br />
1/3 cup creme fraiche<br />
3 cups King Arthur All-Purpose Flour<br />
2 tsp. baking soda<br />
1 tsp. salt<br />
1 1/2 tsp. cinnamon<br />
1 1/2 tsp. cardamon<br />
2 cups Pear Sauce<br />
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Turn the oven down to 350F-degrees. Butter and flour a 12-cup Bundt pan and set aside.<br />
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In a stand mixer, using the paddle attachment, cream the butter, oil and brown sugar together until fluffy. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Add the creme fraiche and mix to combine.<br />
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Add the dry ingredients and the pear sauce, mixing just until combined. Pour the batter into the prepared pan and tap on the counter top to release any air. Bake the cake until golden and cooked through--55 to 65 minutes. Let the cake cool about 10 minutes in the pan, then invert it onto a rack to cool completely.<br />
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<span style="color: #b45f06; font-size: large;">Browned Butter Glaze</span><br />
6 T unsalted butter<br />
1 1/2 cups confectioners' sugar<br />
2 to 4 T milk<br />
pinch of salt<br />
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In a small saucepan, over medium heat, cook the butter until it lightly browns and smells nutty. Remove from the heat and transfer to a large bowl. Add a pinch of salt. Let cool completely.<br />
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Whisk in the confectioners' sugar adding milk as needed to create a pourable glaze. Pour over the cooled cake.<br />
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I wish I could say we were actually having Autumn, but alas...it's been in the upper 80s/90s and feels more like July! However, a bite of this wonderful cake, I can imagine. Enjoy!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com21tag:blogger.com,1999:blog-4236430084801008700.post-6503060719620196562017-10-09T05:44:00.002-07:002017-10-09T05:44:38.546-07:00Maple Creme Brûlée and October's Give-Away Apron<div dir="ltr" style="text-align: left;" trbidi="on">
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First, let me wish all my friends in Canada...Happy Thanksgiving! A day dedicated to family and the harvest, the Canadian Thanksgiving has been celebrated since 1879 when Parliament passed a law designating it as a national holiday occurring on the second Monday in October.<br />
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There are many references of giving thanks by settlers to this region called New France, dating back to 1578, but sporadic. Interestingly, after The American Revolution, loyal refugees to the Crown of England took with them the celebration foods that they had come to know--turkey, squash, and pumpkin to Canada, in addition to foods that had become a tradition there. The theme of Canada's Thanksgiving has changed each year, focusing on an important event they are thankful for; which I find nice.<br />
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So, in honor of my friends to the North, I made Maple Creme Brûlée.<br />
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One of my favorite desserts and perfect with it's creamy maple flavoring after you break through the crunchy sugar topping. Very easy to make and would be a lovely ending to a family celebration.<br />
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<span style="color: #783f04; font-size: large;">Maple Creme Brûlée</span><br />
2 cups heavy cream<br />
5 large egg yolks<br />
1/2 cup Maple Syrup (I used Grade A)<br />
1 tsp. Maple Extract<br />
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Sugar in the Raw<br />
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Preheat oven to 325F-degrees.<br />
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In a medium saucepan, heat the heavy cream just until bubbles appear around the edges...don't boil!<br />
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In a large bowl, preferably with a spout, whisk the egg yolks, maple syrup, and maple extract together. Slowly add a bit of the heavy cream, whisking after each addition. (This is called tempering.)<br />
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Place 6 ramekins in a casserole dish.<br />
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Once all the cream mixture has been incorporated into the egg yolk mixture, pour through a fine sieve into the ramekins. This catches any "eggy bits" that might have occurred!<br />
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Place casserole dish in the preheated oven and pour boiling water around the ramekins, coming about half-way up the sides.<br />
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Bake 40-45 minutes. The centers should be a bit jiggly, but set. Don't be concerned that the tops may have browned a bit; that's due to the maple sugar.<br />
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Remove ramekins from the water bath and allow to cool on a rack until room temperature. Place in the refrigerator for two hours.<br />
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When you're ready to serve dessert, heat your broiler and place the ramekins on a sheet pan. Sprinkle tops with Sugar in the Raw and set pan under the broiler. If you own a Mini Torch, which I prefer to do, heat the individual ramekins after you've sprinkled the sugar on top.<br />
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Serve with fresh berries or alone as I served these. My hubby said he could have licked the bowl clean it was that good! Enjoy!<br />
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<span style="color: #7f6000; font-size: large;">October's Give-Away Apron</span> has special meaning for me with the Sunflowers. Yesterday, would have been our daughter,'s 45th birthday--a day that is just as hard for me as her passing. She loved sunflowers and collected several prints by Van Gogh to frame and hang on her walls. She also had me sew her a sunflower dress when she was a senior in high school--I still have that dress.<br />
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If you would like to win this apron...simply comment on the posts this month and this could be yours. Good Luck!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com18tag:blogger.com,1999:blog-4236430084801008700.post-31198452916506846382017-10-06T07:45:00.001-07:002017-10-06T07:47:36.223-07:00Pumpkin Cake Doughnuts & September's Give-Away Apron Winner<div dir="ltr" style="text-align: left;" trbidi="on">
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Fall is upon us and it brings out the flavors that my family loves; apples and pumpkins being at the top! These cake doughnuts are easy to make and with a little trick I do, your family won't know that you didn't stand over a pot of oil and fry them!<br />
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The pumpkin farms here in North Carolina have fields full of ripen pumpkins and I only wish my girls were still small so we could take part in the festive activities of hay rides and trying to carry the biggest pumpkin in from the field. Last year, I was in New Jersey with my granddaughters and I got to share that experience with them. Of course, we had mini Apple Cider Doughnuts, which are just as good and I helped them carve pumpkins for their school's contest. These are the memories I hold dear.<br />
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<span style="color: #783f04; font-size: large;">Pumpkin Cake Doughnuts</span><br />
<span style="color: #783f04; font-size: large;"><br /></span>
1/2 cup vegetable oil<br />
3 large eggs<br />
1 1/4 cups granulated sugar<br />
1 1/2 cups pumpkin puree (canned)<br />
1 1/2 tsp. Pumpkin Pie Spice (or 3/4 tsp. ground cinnamon, 1/8 tsp. of ground cloves, and 1/4 tsp. each of ground nutmeg and ground ginger)<br />
1 1/2 tsp. baking powder<br />
1 1/2 tsp. Kosher salt<br />
1 3/4 cups + 2T King Arthur all-purpose flour<br />
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Preheat oven to 350F-degrees. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can make these in a standard muffin tin.<br />
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Whisk together the oil, eggs, pumpkin, spices, salt and baking powder.<br />
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Switch to a rubber spatula and stir in the flour just until smooth.<br />
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I used a plastic pastry bag fitted with a large round tip to pipe in the batter into the doughnut wells, about 3/4 full. (This recipe makes 15 to 18 doughnuts, so you will have to bake another pan!)<br />
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Bake in the preheated oven for 15 to 18 minutes--set the timer at 15 and check. These were done in 15 minutes.<br />
Remove doughnuts from oven and allow to cool about 5 minutes before transferring them to a rack.<br />
While the additional pan of doughnuts is baking, melt:<br />
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1/2 cup (1 stick) unsalted butter<br />
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In a separate bowl, mix:<br />
2/3 cup granulated sugar<br />
1 T ground cinnamon<br />
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Dip the doughnuts into the melted butter, then sprinkle them with the cinnamon/sugar mixture.<br />
Warm and delicious! Perfect with a glass of cold Spiced Cider--it's still in the 80s here, or if it's chillier, try a cup of warm Mulled Cider. Enjoy!<br />
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A little behind, but none the less...the winner of September's Apron is <b>Barbara Woods</b>! Please email me your address and I will send this beauty out to you! I will have October's up tomorrow.<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com11tag:blogger.com,1999:blog-4236430084801008700.post-74524918992171333082017-09-30T11:24:00.000-07:002017-09-30T11:24:14.510-07:00Easier Apple Strudel<div dir="ltr" style="text-align: left;" trbidi="on">
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Strudel, in German means, "whirlpool or eddy" and it has long since, in the world of pastries seem unassuming. Pretty much you take a piece of dough, the size of a brick, and stretch it until it measures 4-feet long x 4-feet wide. It's said, "you should be able to read a newspaper through it."<br />
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Well, the dough is such an ordeal, few homemakers attempt it because it requires so much counter space and we end up buying it in a bakery. However, I came across a recipe in <i>Cook's magazine </i>that used phyllo sheets and I was able to accomplish the most delicious strudel I've ever had.<br />
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With Fall upon us and wonderful apple varieties, I made strudel. The recipe called for Golden Delicious, but I found a new variety called "Ginger Gold" and decided to try it. Not only was the substitution of the phyllo making this an easy dessert, but a few other tricks I learned to prevent a gummy filling and avoid gaps. The crust remained flakey and the apple filling stayed put!<br />
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<span style="color: #7f6000; font-size: large;">Easier Apple Strudel</span><br />
<span style="color: #7f6000; font-size: large;"><br /></span>
1 3/4 pounds Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces<br />
3 T granulated sugar<br />
1/2 tsp. grated lemon zest<br />
1 1/2 tsp. lemon juice<br />
1/4 tsp. ground cinnamon<br />
1/4 tsp. ground ginger<br />
1/8 tsp. salt<br />
3 T golden raisins (for my friend who hates raisins, you can use dried cranberries!)<br />
1 1/2 T panko bread crumbs<br />
7 T unsalted butter, melted<br />
14 (14 by 9-inch) phyllo sheets, thawed<br />
1 T confectioners' sugar, plus more for dusting the strudel after it's baked<br />
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Toss the apples with the sugar, lemon zest & juice, cinnamon, ginger, and salt together in a large bowl. Cover with plastic wrap and microwave until apples are warm to touch, about 2 minutes, stirring halfway through microwaving. Let stand for 5 minutes. Transfer apple mixture to a colander set over a bowl and let drain, reserving liquid. Return apples to the bowl and stir in raisins and panko bread crumbs.<br />
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Preheat oven to 375F-degrees. Spray a rimmed baking sheet with a vegetable oil spray. Stir in 1/8tsp of salt into the melted butter.<br />
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Place one sheet of parchment paper, 16 1/2-inch x 12-inch on the counter (or use a bread board). Place one sheet of phyllo dough on the parchment and lightly brush with melted butter, then lightly dust with confectioners' sugar from a fine mesh strainer.<br />
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Repeat with 6 more layers of phyllo dough, dusting with the confectioners' sugar between each one.<br />
(Seven sheets used--this recipe makes two strudels.)<br />
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Arrange half of the apple mixture on the phyllo sheets; You should have the mixture 2-inches from the bottom and both sides.<br />
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Fold the sides in first, then, using the parchment to assist, fold bottom edge of the phyllo over the filling. Continue to roll strudel, using the parchment paper. Brush folded sides with a little of the reserved liquid. Use a thin metal spatula to transfer strudel to one side of the prepared baking sheet.<br />
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Repeat the process for the second strudel. Lightly brush the top and sides of the strudel with some of the remaining apple liquid. Bake strudels until golden brown, about 27 to 35 minutes, rotating sheet halfway through for even browning. Remove from oven and allow to cool for 3 to 5 minutes.<br />
Sprinkle tops with additional confectioners' sugar. Serve warm or at room temperature. Enjoy!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com16tag:blogger.com,1999:blog-4236430084801008700.post-13203464215648455042017-09-24T07:39:00.002-07:002017-09-24T07:39:53.173-07:00Cashew Ice Box Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Ice Box cookies bring back such fond memories of both my grandmother and mother. It was a favorite recipe since you can mix up the dough and have it handy to bake later...just slice the logs and warm cookies will soon be ready to eat.<br />
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September is going by so fast and now it's Autumn. One of my friends on FB even posted there is only 13 weeks until Christmas--Yikes! I don't remember the months/years going by so fast when I was younger:-)<br />
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A little inspiration for the season that I created using some of my dies; Dahlias and a Sunflower, along with some colorful woodland leaves.<br />
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<span style="color: #783f04; font-size: large;">Cashew Ice Box Cookies</span><br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1/2 cup shortening<br />
1 1/4 cups firmly packed brown sugar<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1 large egg<br />
1 1/2 tsp. vanilla extract<br />
2 1/2 cups King Arthur All-Purpose Flour<br />
3/4 cup chopped cashews<br />
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2/3 cup chopped cashews to roll the logs in<br />
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Cream the butter, shortening and brown sugar together. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl as needed with a rubber spatula.<br />
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Add the dry ingredients and 3/4 cup chopped cashews and mix just until combined.<br />
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Divide dough in half and sprinkle half of the 2/3 cup of chopped cashews on plastic wrap. Roll one of the halves of dough into a log, approximately 10 inches long.<br />
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Roll the log into the chopped nuts and wrap tightly. Repeat with the other half of dough. Place in the refrigerator about 4 hours or overnight. You can also place these rolls in a plastic bag and freeze for later.<br />
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Preheat oven to 375F-degrees. Line two baking sheets with parchment paper. Use a serrated knife to slice the rolls into 1/4-inch slices. Place on the parchment-lined cookie sheet. Bake for 8 to 10 minutes.<br />
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I love the flavor of the Cashews, but I also loved when my grandma and mom made them with pecans or walnuts. Choose your favorite nut and try these ice box cookies. Enjoy!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com17tag:blogger.com,1999:blog-4236430084801008700.post-59076210928676605102017-09-15T06:57:00.003-07:002017-09-15T07:00:58.797-07:00Pumpkin & Chocolate Hazelnut Rugelach<div dir="ltr" style="text-align: left;" trbidi="on">
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Is it ever too early for pumpkin desserts? Well, our Kelly would have said, "never." That's exactly what I thought when I made these unique rugelach (nestled in my Raven's plate!...can you tell, I'm an Edgar Allan Poe fan!)<br />
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Rugelach is a traditional Jewish pastry found in most cafes and bakeries throughout Israel, as well as the United States. Some sources believe that both rugelach and the French croissant have a common Viennese ancestor. The crescent shaped shaped pastry celebrates the lifting of the Turkish siege in the Battle of Vienna in 1683. However, since the croissant didn't develop until the 19th century, it is considered a descendant of this pastry.<br />
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The cream cheese (or sometimes sour cream) and butter dough is usually filled with a fruit spread and nuts, however, I've made lots of these delicacies for my Christmas boxes with my favorite raspberry and chocolate filling, so it seems anything goes!<br />
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For today's pastries, I chose to add some pumpkin puree to the dough and spread Nutella over the rolled out round for an easy fall treat.<br />
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<span style="color: #783f04; font-size: large;">Pumpkin & Chocolate Hazelnut Rugelach</span><br />
<span style="color: #783f04; font-size: large;"><br /></span>
1 cup (2 sticks) unsalted butter, at room temperature<br />
1- 8oz. pkg. cream cheese (not low-fat!) at room temperature<br />
1/4 cup granulated sugar<br />
1/4 cup canned pumpkin puree<br />
1/2 tsp. pumpkin pie spice<br />
1 tsp vanilla extract<br />
2 1/3 cups King Arthur all-purpose flour<br />
1/2 tsp. salt<br />
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Filling:<br />
Nutella (Chocolate Hazelnut Spread)<br />
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Egg Wash--1 egg beaten with a 1/2 tsp water<br />
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Cream butter and cream cheese together until fluffy, scrapping down the sides of the bowl as needed with a rubber spatula. Add the next four ingredients and mix until combined. Add the flour and salt and mix just until combined...don't over mix or your dough will be tough!<br />
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Divide the dough into four portions and wrap in plastic wrap. Refrigerate for 1-2 hours or up to 24 hours.<br />
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Preheat oven to 350F-degrees. Line two baking sheets with parchment paper and set aside. Remove one of the disks from the refrigerator and roll out to a 9-inch circle, trimming edges to make a clean circle.<br />
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Spread approximately 3 tablespoons of Nutella on the circle, leaving about 1/4"-1/2" from the edges.<br />
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Divide the circle into 8-pie shaped pieces. Roll up from the outer edge to the point of the triangle and place on the parchment-lined baking sheet.<br />
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Brush with the egg wash and bake for 18-20 minutes or until golden brown. Remove from oven and allow to cool slightly before transferring to a rack to cool completely.<br />
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A wonderful way to welcome Fall; especially with a mug of hot chocolate or cuppa of tea. Enjoy!<br />
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One more thing:<br />
Yesterday, I posted on FaceBook a "Rustic Sourdough Bread" I baked and a friend asked for the recipe:<br />
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Happily, this is a King Arthur recipe that I will post. I purchased <a href="http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz">sour dough starter</a> a week ago and after following the instructions, which comes with the starter to feed it, I was ready to make this quick loaf.<br />
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<span style="color: #783f04; font-size: large;">Rustic Sourdough Bread</span><br />
1 cup "fed" sourdough starter<br />
1 1/2 cups lukewarm water<br />
2 tsp. instant yeast<br />
1 T granulated sugar<br />
2 1/2 tsp. salt<br />
5 cups King Arthur unbleached All Purpose Flour<br />
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Combine all ingredients in a stand mixer, fitted with the dough hook. Knead until smooth and the dough pulls away from the sides, adding either a bit more water or flour to achieve this.<br />
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Place dough in a lightly oiled bowl to rise, covered with plastic wrap in a warm place, until doubled in size.<br />
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Gently divide dough in half. Shape the dough into two oval loaves, long loaves, or as I did, one big loaf! Cover and let rise until very puffy, about 1 hour. Towards the end of rising, preheat oven to 425F-degrees with a baking stone in place.<br />
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Spray the loaf (loaves) with lukewarm water and make two deep diagonal slashes; a lame or serrated knife works well.<br />
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Bake for 25-30 minutes or until the internal temperature is between 190-200F-degrees. Since I made just one big loaf, I lowered the oven temperature to 375F-degrees after 30 minutes and baked the bread another 10 minutes to achieve the correct internal temperature.<br />
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Remove from the oven and allow to cool completely before slicing...RESIST!!<br />
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The crust is crunchy and the interior is soft and makes wonderful sandwiches. Sour dough is really one of my favorites and there's so many recipes you can do with your starter--Pizza, waffles, or pancakes to name a few!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com12tag:blogger.com,1999:blog-4236430084801008700.post-1929364104165214302017-09-10T07:44:00.002-07:002017-09-10T07:44:59.545-07:00Applewood Smoked Cheddar~Cranberry Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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The nights have turned chilly and there's definitely less humidity during the day, which makes me know that Fall is around the corner. I love baking bread and this combination is a winner.<br />
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Bread has always been the center of each culture; from western Asia, where wheat was cultivated to Europe and North Africa. Towns development as opposed to the nomadic lifestyle. Similar to the rise of rice in eastern Asia and maize in the Americas.<br />
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The idea of a standing oven for baking bread is attributed to the Greeks and in the Middle Ages, it served as a staple food not only in the home, but in the trenches during warfare where a stale piece of bread sustained the weary soldier.<br />
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Today's bread, made in commercial bakeries, includes chemical additives to speed up the process of fermentation. Common additives include: L-cystine, sodium matabisulfate, and oxidants such as potassium bromate or ascorbic acid. I don't know about you, but these additives are not something I want in my bread!<br />
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The Applewood Smoked Cheddar is the perfect accompaniment to the dried cranberries and this "brioche-like" bread is good plain, with butter, toasted, or as we had it the next day, as grilled cheese!<br />
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<span style="color: #783f04; font-size: large;">Applewood Smoked Cheddar~</span><span style="color: #990000; font-size: large;">Cranberry Bread</span><br />
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4 1/2 tsp. (2 pkg. Red Star Quick Rise Yeast<br />
3 T warm water (about 110F-115F-degrees)<br />
2 T maple syrup<br />
1 cup (2 sticks) unsalted butter, softened to room temperature<br />
1/2 cup silken Tofu<br />
4 large eggs<br />
2 cups shredded smoked Cheddar or Gouda cheese<br />
1 tsp. salt<br />
1/2 tsp. ground black pepper<br />
4 1/2 to 5 cups King Arthur Unbleached Bread Four<br />
1 cup sweetened dried cranberries<br />
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In a 1 cup-glass measure, whisk together the yeast and maple syrup into the warm water. Wait 5 to 10 minutes for the mixture to foam.<br />
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In a bowl of a stand mixer, using the paddle attachment, cream the butter, then add the silken Tofu and blend together until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed with a rubber spatula.<br />
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Beat in eggs, one at a time, again scraping down the sides of the bowl. Stir in the cheese, salt, pepper, yeast mixture and 4 cups of flour; blend well. Remove the paddle attachment and attach the dough hook.<br />
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Mix in cranberries and gradually add enough remaining flour until a soft dough forms and it no longer clings to the sides of the bowl.<br />
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Remove dough to a lightly floured board and knead until smooth and elastic...about 8 minutes. For me, this is the fun part and tends to really relax me:-)<br />
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Place the dough in a lightly buttered large bowl, right side down, then turn over and place plastic wrap over to cover. Let rise until doubled, about 1 hour.<br />
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Deflate dough and divide in half. Shape into two 6-7-inch round loaves and place into two buttered 9-inch round cake pans. Cover with plastic wrap and allow to rise again for 35-45 minutes. Near the end of the rising process, preheat oven to 400F-degrees. Uncover and with a sharp knife or lame, make a 1/4-inch deep "X" slash across the top of each loaf. (Just like when making Irish Soda Bread!)<br />
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Bake 25-30 minutes until golden brown, tenting with aluminum foil to prevent excess browning. An instant-read thermometer inserted in the center of the loaf should register 190-200F-degrees. Remove from the oven and after a few minutes, turn loaves out onto a rack to cool completely.<br />
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Such a wonderfully scented bread that really topped off our Fall dinner. Baking your own bread is so rewarding and a lot more healthy...except the fact it's so good you want to eat the whole thing. Enjoy!!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com10tag:blogger.com,1999:blog-4236430084801008700.post-85141794569009564942017-09-08T07:43:00.004-07:002017-09-08T07:43:54.023-07:00Apple Butter Bars & September's Give-Away Apron<div dir="ltr" style="text-align: left;" trbidi="on">
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Fall is definitely around the corner and that makes me think Apples! Having lived in the Pacific Northwest for 12 years, apples were a big export and abundant. It was the first time I tasted a Honey Crisp variety and have been in love with that one ever since. <br />
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Of course, living in Connecticut (yes, I've lived in a number of states!!), Washington, Connecticut was where I would go to pick apples with a friend, then come home to make applesauce, apple butter, and pies. Great memories.<br />
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These bars appealed to my taste buds and I did make the applesauce from scratch, which I will give you the recipe, but certainly "store-bought" would work as well.<br />
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<span style="color: #990000; font-size: large;">Apple Butter Bars</span><br />
1/2 cup all-purpose flour<br />
1/2 cup almond flour, toasted<br />
1/2 cup old-fashioned oats, toasted<br />
6 T unsalted butter, melted<br />
1/4 cup firmly packed light brown sugar<br />
1/4 cup granulated sugar<br />
1 tsp. kosher salt<br />
1/2 tsp. ground allspice<br />
3/4 cup Granny Smith Applesauce (recipe follows) or Store-bought Apple Butter<br />
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<b>Apple Crumble Topping:</b><br />
3/4 cup slivered almonds, toasted<br />
1/2 cup all-purpose flour<br />
1/2 cup almond flour, toasted<br />
1/2 cup old-fashioned oats, toasted<br />
1/2 cup (1 stick) cold unsalted butter, cubed<br />
1/4 cup firmly packed light brown sugar<br />
1/4 cup granulated sugar<br />
1 tsp. kosher salt<br />
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Make the Apple Crumble Topping so it can refrigerate for 30 minutes while you're mixing up the base. In a bowl of a stand mixer with the paddle attachment, beat on the ingredients at a medium speed, just until combined, 3 to 4 minutes.<br />
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<b>Granny Smith Applesauce:</b><br />
2 lbs. (about 5 large) Granny Smith apples, unpeeled, cored and chopped<br />
1 cup apple brandy<br />
1/2 cup firmly packed light brown sugar<br />
2 T fresh lemon juice<br />
1 T liquid fruit Pectin<br />
1 tsp. vanilla paste<br />
1 tsp. ground cinnamon<br />
1 tsp. ground allspice<br />
6 to 7 cinnamon sticks<br />
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For the applesauce: In a large stockpot, bring all the ingredients to a simmer over medium low heat. Simmer until the apples are tender, 20-30 minutes. Let cool to room temperature.<br />
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Removed the cinnamon sticks and used a handheld blender to blend until smooth. Strain mixture through a fine-mesh sieve, discarding the apple skin. Cover and refrigerate for at least 2 hours before using. Can be refrigerated for up to 2 weeks.<br />
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Preheat the oven to 350F-degrees. Spray an 8-inch square baking pan with baking spray w/flour, line pan with parchment paper.<br />
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In a medium bowl, stir together the flours, oats, melted butter, sugars, salt and allspice until crumbly.<br />
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Press the mixture into the bottom of the prepared pan. Spread with the Granny Smith Applesauce or Apple Butter. Sprinkle with Almond Crumble Topping.<br />
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Bake until golden brown and bubbly, 20 to 30 minutes. Let cool on a wire rack for 30 minutes. Refrigerate for at least 1 hour before serving. Wrap in plastic wrap and refrigerate for up to 3 days. Enjoy!<br />
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Now, believe it or not, I actually had September's apron done in August, but I've waited to post it wanted to make sure August's winner saw the previous post. I've not heard from Shari, so Mary's name as been drawn and I hope to hear from her.<br />
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September is back to school for a lot of kids; my granddaughters just started back this week. These fabrics grabbed my interest, not only in color, but in design. If you would like to have this apron, simple comment on a post this month to be eligible. Good luck!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com14tag:blogger.com,1999:blog-4236430084801008700.post-22315448313495349222017-09-01T12:20:00.002-07:002017-09-01T12:21:17.611-07:00Peanut Butter~Apple Cider Cookers and August's Apron Winner<div dir="ltr" style="text-align: left;" trbidi="on">
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I have said before, if it weren't for peanut butter, I would have starved as a child! My mother was frustrated over my lack of interest in red meat, seafood, and poultry, but peanut butter sustained me...and still does. Often, when I feel my blood sugar dipping, I grab a teaspoon of peanut butter and it sets me right. <br />
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Peanut Butter cookies are one of my all time favorites; probably right behind Snickerdoodles. My mom baked wonderful cookies and I love that no matter whether it's at home or at a bakery, you can recognized them by the criss-cross pattern on top made with the tines of a fork.<br />
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George Washington Carver, who was a well-known producer of peanuts as a replacement crop for Southerns devastated by the boll weevil infestation of cotton. He compiled over 150 recipes for using peanuts. The early cookies, dating back to 1910, were thinly rolled and it wasn't until 1933 during a Pillsbury baking competition that the noticeable criss-cross pattern appeared. <br />
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Besides being every kid's favorite sandwich, peanuts pack a healthy punch of nutrients--Vitamin E, Niacin, folate, in addition to Protein and high in antioxidants. I'm sorry so many kids have a peanut allergy and I'm sorry my grands can't take either these cookies or a PB & J sandwich to school.<br />
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Noticeably, these cookies have a little twist in that I added Boiled Apple Cider to the dough. Peanut Butter and Apple Butter was a favorite combination in the Fall for lunch and it seemed like a good idea. Also, I just received my latest issue of <i style="font-weight: bold;">Sift </i>magazine where there is an article on a family following the tradition of creating Boiled Apple Cider. You can find it on the magazine rack at the grocery store or your favorite book store...or order a copy directly from King Arthur Flour, who publishes it.<br />
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<span style="color: #783f04; font-size: large;">Peanut Butter~Apple Cider Cookies</span><br />
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1 cup unsalted butter, at room temperature<br />
1 cup granulated sugar<br />
1 cup firmly packed light brown sugar<br />
1 1/2 tsp. vanilla extract<br />
3 T Boiled Cider<br />
1 cup chunky peanut butter<br />
1 tsp. Apple Pie Spice<br />
2 large eggs<br />
3 1/4 cups King Arthur all-purpose flour<br />
2 tsp. baking soda<br />
1/4 tsp salt<br />
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Preheat oven to 350F-degrees and line two baking sheets with parchment paper.<br />
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In a stand mixer, using the paddle attachment, cream the butter and sugars together. Add the vanilla and boiled cider and beat to combine. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and Apple Pie Spice and mix again.<br />
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Add the eggs, one at a time, beating well after each addition. Again, scrape down the sides of the bowl as needed.<br />
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Add the dry ingredients and mix until the dough is combined. Use a scoop to measure out the dough onto the parchment lined baking sheets.<br />
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Use a fork, dipped in granulated sugar, to make the familiar criss-cross design.<br />
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Bake in the preheated oven, 10 to 11 minutes or until golden brown. Remove from the oven and allow to cool on the pan slightly while the next sheet is baking. Transfer to a rack and cool completely. <br />
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Maybe your kids can't have these in their lunches, but wouldn't they be a nice treat when they got home? Enjoy!<br />
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<span style="font-size: large;">August's Apron winner is Sheri! </span><span style="font-size: medium;">Please email me your address and I will get the apron sent to you immediately.</span><br />
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<span style="font-size: medium;">Tomorrow, I will have September's Apron up with the start of new recipes.</span><br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com12tag:blogger.com,1999:blog-4236430084801008700.post-92128840681300232102017-08-30T13:26:00.000-07:002017-08-30T13:28:43.128-07:00Light Rye Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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There's nothing better on a cool Autumn day than homemade bread. Yesterday, I made one of my hubby's favorite loaves--Rye Bread. The recipe was on the back of Light Rye Blend that I just purchased from King Arthur Flour and it turned out perfect. Very easy to make and bake and with cool evenings coming up, this proved to be one I'd make over and over again.<br />
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<span style="color: #783f04; font-size: large;">Light Rye Bread</span><br />
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2 cups Ryle Flour Blend<br />
1 3/4 cup King Arthur All-purpose flour<br />
2 T potato flour or 3 T instant potato flakes<br />
1/4 cup nonfat dry milk<br />
2 tsp. instant yeast<br />
2 tsp. salt<br />
1 T caraway seeds, optional<br />
2 T vegetable oil (or butter)<br />
1 1/2 cups lukewarm water<br />
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In a stand mixer, using the dough hook, mix all the dry ingredients together. While the mixer is running on med/low, add the oil and water; mix until the dough comes together. Cover with a towel and allow to rest 10 minutes.<br />
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Turn mixture out onto a lightly floured board and lead to form a slightly sticky dough; try not to add additional flour. Place dough into a lightly oiled large bowl, wrong side down, then turn up and cover with plastic wrap. Allow to rise about 1 1/2 hours.<br />
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Turn dough out onto a lightly floured board once more and gently deflate. Shape into a loaf and place in a 9" x 5" loaf pan. I used a Brotform or a Banneton, which is lightly floured, to form the loaf because I wanted to bake it on a stone.<br />
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Allow to rise in the loaf pan or form, covered with plastic wrap, for 30-45 minutes. Preheat oven to 375F-degrees. If you are using a baking stone, preheat with the stone in the oven.<br />
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Bake loaf or turn out dough onto the baking stone, for 35 to 40 minutes. Check interior temperature; should read between 190F-degrees & 200F-degrees. Remove dough from the oven and allow to cool before transferring it to a rack to cool completely.<br />
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The texture was perfect and accompanied a nice bowl of Corn/Potato Chowder to counteract the cool evening. Enjoy!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com6tag:blogger.com,1999:blog-4236430084801008700.post-52017651400437969852017-08-26T13:00:00.002-07:002017-08-28T04:56:47.870-07:00Homemade Pecan Sandies<div dir="ltr" style="text-align: left;" trbidi="on">
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These were my mother's favorite cookie; my Dad would bring bags from the Commissary home to her every Saturday. It's fun to come up with a cookie from a memory!<br />
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<span style="color: #783f04; font-size: large;">Homemade Pecan Sandies</span><br />
1 1/2 cups (3 sticks) unsalted butter, melted and browned<br />
1 1/2 cups + 4 T granulated sugar<br />
1/2 cup firmly packed light brown sugar<br />
1 T Vanilla extract<br />
1 1/4 tsp. salt<br />
1/2 tsp. baking powder<br />
2 large egg yolks<br />
2 cups King Arthur all-purpose flour<br />
1 1/2 cups finely chopped pecans, lightly toasted<br />
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In a 1-quart saucepan, melt the butter over medium heat. When it begins to bubble and hiss, stir with a heat-resistant spatula, scraping the edges of the pan as brown bits form. Continue cooking and stirring until the butter is silent and takes on a golden yellow hue.<br />
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Remove from the heat and pour into a medium bowl to cool completely--about 25 minutes in the refrigerator.<br />
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Preheat oven to 350F-degrees and line two baking sheets with parchment paper.<br />
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Stir the sugars, vanilla, salt and baking soda into the cooled browned butter. Add the egg yolks, one at a time and stir. Fold in the pecans and flour to form a sandy dough.<br />
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Form about 1 tablespoon of dough into a ball and place on the parchment-lined baking sheets. Flatten to about 3/4-inch. Bake until a "sandy brown" about 12-15 minutes. Cool slightly, then remove to a rack to cool completely. <br />
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These cookies will store for up to three weeks...trust me, they won't last that long. Enjoy! </div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com12tag:blogger.com,1999:blog-4236430084801008700.post-23741091527238837662017-08-23T06:32:00.001-07:002017-08-23T06:34:06.124-07:00Heavenly Coconut Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Coconut, I've discovered, is an acquired taste; you either love it or hate it! I happen to love it, as did my mom and family.<br />
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Coconut cake is a popular Southern dessert, either white or yellow cake, iced with 7-minute Frosting and covered with sweetened, shredded coconut. It definitely had its beginnings in the United States and along with Red Velvet it's become one of the most asked for in restaurants.<br />
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<span style="color: #783f04; font-size: large;">Heavenly Coconut Cake</span><br />
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1 cup (2 sticks) unsalted butter at room temperature + more for the baking pans<br />
2 cups granulated sugar<br />
3 large eggs, separated, plus 2 large egg whites<br />
2 tsp. vanilla extract<br />
1 cup canned coconut milk, shaken well before measuring<br />
3 cups cake flour<br />
2 tsp. baking powder<br />
3/4 tsp. salt<br />
1 1/3 cups shredded, sweetened coconut<br />
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Preheat oven to 350F-degrees. Butter three (3) 8-inch round cake pans and line the bottoms with parchment paper. Butter the parchment paper and lightly dust the pans with flour.<br />
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In a stand mixer, using the paddle attachment, cream the butter until light, then, while the mixer is running, slowly add the sugar. Continue beating until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. One at a time, add the egg yolks, beating well after each addition. Beat in the vanilla. Mix the dry ingredients together and add them in two equal portions with the coconut milk, mixing after each addition until smooth. Scrape down the sides of the bowl as needed. Add the coconut and stir to combine.<br />
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In a separate bowl, using a hand-held mixer, beat the 5 egg whites until soft peaks form.<br />
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Stir in about one-fourth of the egg whites into the batter to lighten the mixture, and then use a rubber spatula to fold in the remaining whites. Divide the batter between the three cake pans.<br />
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Bake in the preheated oven for 25 to 30 minutes. My cakes took 22 minutes in a Convection Oven!<br />
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Allow to cool for 10 minutes, then invert and untold on a parchment covered wire rack. Peel off the bottom parchment paper and let cool completely.<br />
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<br />
<span style="color: #783f04; font-size: large;">Old Fashioned Boiled Icing (7-minute)</span><br />
1 1/2 cups granulated sugar<br />
1/2 cup water<br />
1/4 tsp. cream of tartar<br />
<br />
4 large egg whites<br />
Pinch of salt<br />
1 tsp. vanilla extract<br />
1 1/2 cups shredded, sweetened coconut<br />
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In a heavy, medium saucepan, combine the sugar, water and cream of tartar. Stir, but once on the stove, resist stirring! Cook without stirring until a candy thermometer reaches 240F-degrees/115C-degrees (soft-ball stage). Meanwhile, place the egg whites in a stand mixer, fitted with the whisk attachment. Add the salt and beat until soft peaks form. Once the sugar mixture has reached 240F-degrees, add to the egg whites, slowly while the mixer is on high speed. Drizzle the hot syrup into the whites, avoiding the whisk and sides of the bowl. Whip until stiff peaks form. Add the vanilla extract. Frost the layers, about 1 1/2 cups per layer, then frost the entire cake. Press the coconut around the sides of the cake.<br />
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This cake is so moist and it was a delicious dessert. Are you a coconut lover? Enjoy!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com16tag:blogger.com,1999:blog-4236430084801008700.post-526669464846424442017-08-15T07:17:00.001-07:002017-08-17T16:33:31.603-07:00Double Chocolate Fudge Brownies and Grandson visiting<div dir="ltr" style="text-align: left;" trbidi="on">
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On Saturday, our grandson came for a visit and he wanted to bake...so we made brownies, which is everybody's favorite and goes so well with a scoop of vanilla or strawberry ice cream.<br />
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The legend of the brownie dates to back to 1893 in Chicago, Illinois, when a socialite asked the pastry chef to create a "cake-like" dessert that was small enough to fit into a boxed lunch for ladies attending the Columbian Exposition at the World's Fair. The result was the Palmer House Brownie with walnuts and apricot glaze. Since that time, brownies have taken on many flavors and pairings of ingredients. While most people like nuts in their brownies, there are a lot of true chocoholics who like extra chocolate chips for a unique texture. Which are you?<br />
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<span style="color: #4c1130; font-size: large;">Double Chocolate Fudge Brownies</span><br />
<span style="color: #4c1130; font-size: large;"><br /></span>
3/4 cup + 1 T (13T) unsalted butter, melted<br />
1 cup granulated sugar<br />
1 1/2 tsp. espresso dissolved in 3 T water<br />
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Preheat oven to 350F-degrees. Butter an 8-inch square baking pan and line the bottom with parchment paper. Butter the parchment paper and lightly dust with flour.<br />
Heat the above ingredients in a medium saucepan over medium heat, stirring often, until the butter is melted. Pour this mixture over:<br />
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10 oz. semisweet chocolate, finely chopped (we used chips!)<br />
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Let this mixture stand until the chocolate softens, about 1 minute. <br />
Add:<br />
2 tsp. vanilla extract<br />
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Whisk the chocolate and vanilla extract together until smooth.<br />
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Add:<br />
3 large eggs, one at time, beating well after each addition.<br />
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Add:<br />
1 cup cake flour<br />
1/2 tsp. baking powder<br />
1/4 tsp. sea salt<br />
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Stir the dry ingredients into the chocolate mixture until smooth.<br />
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Add:<br />
1 1/2 cups semisweet chocolate chips and stir to combine.<br />
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Pour the mixture into the square pan.<br />
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Bake in the preheated for 30-33 minutes. A wooden toothpick in the center should come out clean and the top should be shiny.<br />
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Let cool completely in the pan, then cut into squares. The brownies can be stored in an airtight container for up to 5 days...if they last! Enjoy!<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com11tag:blogger.com,1999:blog-4236430084801008700.post-31807765038533452092017-08-08T07:36:00.000-07:002017-08-08T07:36:33.595-07:00Uniquely Good Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span id="goog_1288094842"></span><span id="goog_1288094843"></span>I've made tons of banana bread in my time, but this recipe is uniquely different. Instead of smashing the bananas, I sliced them. The interior almost looks like there is chocolate in this recipe, but i assure you there isn't and the taste is really good and moist. I enjoyed a slice with a cup of tea--my new favorite Twinings "Lady Grey Tea." It's light and has a hint of citrus.<br />
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We finally got some much needed rain and watching the birds and squirrels running around made for a relaxing morning.<br />
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<span style="color: #783f04; font-size: large;">Uniquely Good Banana Bread</span><br />
Makes 2 loaves<br />
1 cup (2 sticks) unsalted butter, melted<br />
2 cups granulated sugar<br />
4 large eggs<br />
4 bananas, sliced<br />
1 T Vanilla extract<br />
3 cups King Arthur all-purpose flour<br />
2 tsp. Baking Soda<br />
1 tsp. Salt<br />
1 cup Sour Cream<br />
1 cup chopped walnuts<br />
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Preheat oven to 350F-degrees. Spray two loaf pans (9" x 5") with baking spray.<br />
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In a large bowl, stir together the sugar and melted butter. Add the eggs, one at a time and stir to incorporate. Add the vanilla and sliced bananas.<br />
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The slices should be about 1/4-inch. I used a banana slicer, but you can use a paring knife.<br />
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Add the dry ingredients, then the sour cream and walnuts and stir until completely incorporated. Divide batter between the two loaf pans.<br />
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Bake in the preheated oven for 55-60 minutes; until golden brown and a tester comes out cleanly from the center of the bread. Remove pans from the oven and allow to sit for 10 minutes.<br />
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Remove bread from the pans and allow to cool completely on a wire rack. <br />
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I used my Grandma Gladys' wedding china...almost 100 years old to relax and Enjoy!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com13tag:blogger.com,1999:blog-4236430084801008700.post-31807786726276991912017-08-04T16:24:00.001-07:002017-08-05T07:32:27.185-07:00Key Lime Pie and August's Give-away Apron<div dir="ltr" style="text-align: left;" trbidi="on">
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Key Lime Pie is an American dessert made from, yes of course, Key Limes that are naturalized throughout the Florida Keys. Key Limes are more tart and aromatic than the common "Persian limes" found year-round in grocery stores. It's juice is a pale yellow and it's the acidic juice mixed with sweetened condensed milk that causes the filling to thicken on its own. Historically, the pie was not baked, but because consuming raw eggs can be dangerous, especially to small children, the pies are baked for a short period; this recipe I made is baked for 10 minutes.<br />
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Although typically only the egg yolks are used in Key Lime Pies and the whites are beaten to a meringue to top it, I prefer whipped cream on top of mine to counterbalance the tartness, so I used the whole egg in this recipe.<br />
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I love citrus pies and my mom made a wonderful Lemon Meringue. Both my girls and now our granddaughter are crazy for Key Lime Pie so this is a favorite around our house. What's better at the end of a hot day?<br />
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<span style="color: #38761d; font-size: large;">KEY LIME PIE</span><br />
<span style="color: #38761d; font-size: large;"><br /></span>
<b>Graham Cracker Crust</b>:<br />
1 1/4 cups graham cracker crumbs<br />
1/4 cup firmly packed light brown sugar<br />
1/2 tsp. salt<br />
4 T unsalted butter, melted<br />
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Preheat oven to 360F-degrees. Mix all the ingredients in a bowl. Using a measuring cup, press the mixture into a bottom and up the sides of a 9-inch pie pan. (I had an 8-inch and the filling almost overflows...be sure you use a 9-inch)<br />
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Bake for 10 minutes. Remove from the oven and allow to cool completely.</div>
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<b>Filling:</b></div>
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3 (14oz) cans Sweetened Condensed Milk (approx 3 1/2 cups)</div>
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2 large eggs</div>
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1 cup Key Lime juice (I used fresh, but you can use bottled) I used 9 limes for 1 cup!</div>
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Zest of 1 lime</div>
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In a bowl, whisk together the milk and eggs. Add the lime juice slowly, whisked to combine. Finally stir in the zest. Pour into the prepared crust.</div>
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Bake in the preheated oven for 10 minutes. Let cool completely, then refrigerate until ready to serve.</div>
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<b>Whipped Cream:</b></div>
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1 1/2 cups heavy whipping cream</div>
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1/4 cup confectioners' sugar</div>
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1 tsp. vanilla extract</div>
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Use a hand mixer, fitted with the whisk attachment or as I do, a copper bowl and whisk to beat the ingredients until stiff peaks form. </div>
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Slice the pie and add a dollop of whipped cream over the pie. Nothing's better on a hot, humid evening. Enjoy!</div>
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Now, as promised...here is August's Apron. The blues made me feel cooler; after all, blue is a cool color, and the hydrangeas are always a favorite. Just leave a comment this month and you could win this beautiful apron. Good Luck!</div>
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com32tag:blogger.com,1999:blog-4236430084801008700.post-77783762468309248682017-08-02T07:06:00.001-07:002017-08-02T07:06:22.768-07:00July's Apron Winner...<div dir="ltr" style="text-align: left;" trbidi="on">
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The month went by so fast with my granddaughters visiting, but I wanted to get a fresh start and announce the winner is <a href="http://lindaslifejournal-artlady1948.blogspot.com/">Linda</a> at Linda's Life Journal. Please email me your address and I will send the Poppy Apron out to you asap!<br />
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I'm planning on having August's apron up by tomorrow. Please forgive me for being so behind:-D</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com6tag:blogger.com,1999:blog-4236430084801008700.post-78117398139722115402017-07-29T05:49:00.003-07:002017-07-29T05:59:13.412-07:00Easy Crusty Bread and Summer Fun<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been MIA while my granddaughters were visiting for almost three weeks. Lots of fun, but as you all know with grands, there's little time for getting to the computer!<br />
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Yesterday, quietly watching as the skies darkened, I knew we were in for some rain and decided to make bread. It's "comforting" to make bread; the kneading and shaping gives me great satisfaction. I made a recipe by King Arthur Flour for Crusty Bread made in a <a href="http://www.kingarthurflour.com/shop/items/cloche-bread-baker-with-handle">Cloche</a>. However, you could also use a cast iron Dutch Oven to achieve this.<br />
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Bread is one of the most basic of baked goods. You simply need, flour, yeast, salt and water; a very inexpensive way to create something to eat...and oh, so satisfying. The girls and I made Kentish Hufkins, among other goodies...<br />
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...and they have learned how easy it is to make and accomplish something really good.<br />
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<tr><td class="tr-caption" style="text-align: center;">A Tea Party after making my Mom's favorite Chocolate Cake recipe!</td></tr>
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Maddie also started a quilt and both girls had fun making 3-dimensional flowers for cards for their mom's upcoming birthday in August.<br />
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And ice cream on Mimi's swing to watch the Hummingbirds, butterflies, and Gold Finches comes to my garden!</div>
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<span style="color: #783f04; font-size: large;">Crusty Bread</span></div>
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3 1/2 cups (14 3/4 oz) King Arthur All-Purpose flour</div>
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1 1/4 cups (10 oz) lukewarm water</div>
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2 tsp. SAF Red Instant Yeast</div>
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1 1/4 tsp. Salt</div>
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2 T Olive Oil</div>
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Place all dry ingredients in a stand mixer and use the dough hook to mix. Slowly add the warm water and olive oil and mix until a smooth, slightly sticky dough.</div>
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Place the dough in a lightly greased bowl and cover with plastic wrap. Allow to rise 1 to 1 1/2 hours until almost doubled.</div>
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I placed it on my screened-in porch, with the temperatures in the 90's, it doesn't take long to rise!</div>
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Transfer the dough onto a lightly floured bread board, gently deflate the dough and shape it into a ball. Place the dough on the bottom of the Cloche and cover with the lid. Allow the dough to rise for 30 to 45 minutes, until almost doubled in size.</div>
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Uncover the loaf and slashed several times. Put the lid back on and place into a cold oven. Set the oven temperature to 400F-degrees and bake the bread for 35 minutes.</div>
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Remove the lid of the lid of the Cloche and return the bread to the oven and bake until golden brown, about 5 to 10 minutes. Mine took the full 10 minutes.</div>
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Take the bread out of the oven and transfer to a rack to cool. I was imagining I was in Paris at a little cafe enjoying some cheese and bread...maybe a glass of wine. Enjoy!</div>
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com15tag:blogger.com,1999:blog-4236430084801008700.post-8369780401150022052017-07-07T05:02:00.001-07:002017-07-07T05:04:45.099-07:00Summertime Chocolate Chip Cookies & July's Give-Away Apron<div dir="ltr" style="text-align: left;" trbidi="on">
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It's hot! I guess after living in the South for four years I shouldn't be surprised by this week of high temperatures, humidity, and the occasional thunder storm, but it still slows me down. Even with air conditioning, I find my baking has taken a vacation. However, yesterday I decided to whip up some chocolate chip cookies and sit down and enjoy a new book I just got.<br />
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I first started reading Elon Hilderbrand's books several years ago when I picked up one of her first novels at an airport bookstore. I had a long trip to Tokyo and wanted to make sure I had enough to read. Well, it captivated me and I read it in less than three hours. When I returned home, I purchased all she had out! Also, a few years ago, she was diagnosed with breast cancer and went through treatment for this disease. I couldn't help but feel a kindred spirit when I read her stories.<br />
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Her stories take place on Nantucket Island; one of my favorite places to go when we lived in Massachusetts. It's about 30 miles from Cape Cod and we took the ferry, although there is a small airport that you can fly in to. The name, Nantucket, is from Algonquian Indians for "far away land or island" and it's mostly a tourist destination with only a little over 10,000 people residing there year round. The town is small, but exploring the island is a wonderful day of viewing wildlife, especially birds, and then finding yourself back in a B & B for a good night's rest.<br />
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What are you reading this summer?<br />
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<span style="color: #783f04; font-size: large;">Summertime Chocolate Chip Cookies</span><br />
1 cup (2 sticks) unsalted butter, at room temperature<br />
1 1/3 cups firmly packed dark brown sugar<br />
1/2 cups + 2T granulated sugar<br />
2 large eggs<br />
2 tsp. Vanilla extract<br />
2 cups King Arthur all-purpose flour<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 cup chopped pecans (or you can use walnuts)<br />
1 1/4 cups bittersweet chocolate chips<br />
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Preheat oven to 350F-degrees. Line two baking sheets with parchment paper and set aside.<br />
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In a stand mixer, using the paddle attachment, cream the butter and sugars together until fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add the eggs, one at a time and beat to combine. Add the vanilla and beat again.<br />
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Remove bowl from the stand mixer and stir in, by hand, the dry ingredients until combined. Add the nuts and chocolate chips. Use a tablespoon-size scoop for the cookie size.<br />
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Bake in the preheated oven for 10 minutes or until golden brown.<br />
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Allow to cool on the pan while you put the next pan of cookies in the oven. Remove to a rack to cool completely. Now grab a couple, pour yourself some Sweet Tea or Lemonade and head to a comfy place to read. Enjoy!<br />
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July's Apron is one of my favorite flowers--Poppies! If you want a chance to win this colorful apron, just comment on the posts this month and you could be wearing this to do some baking in August! Good luck:-)<br />
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Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com22tag:blogger.com,1999:blog-4236430084801008700.post-43931931319593048172017-07-04T05:58:00.000-07:002017-07-04T05:58:00.520-07:00June's Give-Away Apron!<div dir="ltr" style="text-align: left;" trbidi="on">
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Congratulations to "Piecrust." You have won June's Give Away Apron! Please email me your mailing address and I will send your apron to you.<br />
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Tomorrow, I will have July's Apron up!</div>
Susanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.com4