rowangolightly: (Default)
another way to cook chicken )

I would serve this with scalloped potatoes and another green veggie...
rowangolightly: (Default)
So [livejournal.com profile] bleuberi21 and [livejournal.com profile] ravenspirit70 asked me nicely, here is the recipe for what I fixed for breakfast this morning.

Blueberry stuffed French toast )
rowangolightly: (BrusiHappy)
It's a good day to stay in and bake, have a fire in the fire place and have a low stress day. It's been that kind of day and I've really enjoyed it, even though I HAVE gotten some good stuff done.

Yes, I'm Posty McPost the last couple days. Blame this particular one on dear band-mate, [livejournal.com profile] ladyniniane. I was raving told her about the cookies I just baked and she wanted the recipe. So here it is with the changes I made to it from the experience of using the recipe.

I told Bruce that I was making cookies today and asked if he would prefer chocolate chip or peanut butter. He replied, "Yes." Hey, I actually got an opinion out of him! *giggle*

I actually had in mind to make either oatmeal chocolate chip pecan cookies OR peanut butter cookies. But since he's requested it, I'll make peanut butter chocolate chip cookies instead.

And there's even recipes out there (what a surprise....not!)

This is the one I'm using with a few small changes.

Chocolate Chip Peanut Butter Cookies )

I think I have a new favorite cookie.

EDIT: And because [livejournal.com profile] ar_wahan wants it, here's the lemon blueberry almond bread recipe.

Lemon Blueberry Almond Bread )
rowangolightly: (Yule Image)
...thought I'd put it here too.

The question was, "how to make broccoli with cheese sauce"

My answer was, "First you make a roux" and actually a bechemal sauce which means adding cream or half and half (low fat milk really does not work well for this)

...that I've learned since I moved South:

"First you make a roux" and I DO disdain velveeta, sorry!

Broccoli with cheese sauce )

Yum!

Dec. 7th, 2008 12:55 pm
rowangolightly: (Default)
How I love the "101 Cookbooks" web-site, such a source of inspiration to me. Here's a non-commercial version of Onion Dip that I'm SO going to try:

101 Cookbooks Logo
Caramelized Onion Dip Recipe

If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

101 Cookbooks http://www.101cookbooks.com/

close....

Dec. 1st, 2008 12:08 pm
rowangolightly: (Baking!)
This is how I'll do the broccoli/cheese/and rice casserole next time. This time, because of the rush, I used canned soup but next time, I'll make a white roux with a bit of flour and some half-n-half after I saute the veggies.

Incidentally, for my vegetarian friends, 101Cookbooks is a NIFTY newsletter and web-site for healthy cooking. She fusses a bit more than I would over some exotic ingredients but she's a fun read with a great attitude toward food, IMO.

Also, I will use the same cheezy French's onion as a topping next time too. *shrugs* Not healthy but SO good! And in the one I made yesterday, I used a combo of cheddar and co-jack cheese, no velveeta for me, thanks!

a healthier cream of mushroom/broccoli casserole )
rowangolightly: (Lick a Witch)
FOUND!

Orange White Chocolate Chip Beltane Cookies

SUBMITTED BY: GYPSY-WITCH
"These get crispy when cool. I named them for May 1, the day I invented them. They taste bright and sunny, like the summer season Beltane is supposed to herald."



Original recipe yield 3 dozen


INGREDIENTS
* 1 1/4 cups butter, softened
* 1 1/3 cups white sugar
* 1 tablespoon vanilla extract
* 1 egg, beaten
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 2 tablespoons orange zest
* 1/2 cup white chocolate chips

(a couple reviewers said they weren't oraneg-y enough and added orange extract)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Sift together flour, baking powder, salt, and orange zest.
3. In a bowl of mixer, cream butter on medium speed, adding sugar gradually. Add vanilla and egg. Add flour mixture gradually, stopping frequently to push down from sides of bowl. When flour mixture is thoroughly combined, mix in chips.
4. Drop dough by scant spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.
rowangolightly: (Coming Out)
Bruce's Candied Yams

Preheat oven to 350 degrees

3-4 sweet potatoes, peeled and sliced 2" thick
1/4 cup all purpose flour
3/4 cup granulated sugar
1 cup dark brown sugar
1 tsp China cassia cinnamon (Penzey's, of course!)
1/2 tsp nutmeg
1/4 tsp ground mace
scant 1/4 cup water
1 stick butter
1 tsp grated lemon peel
1 lemon, sliced (grate the peel and then slice the lemon)
1 orange, sliced
1 tbsp flour
1 lg. bag miniature marshmallows

Spray oil on 9" x 16" baking dish. Arrange slices in one layer covering bottom of pan (cutting chunks into fairly similar sizes for even cooking.)
In a bowl, stir together the flour, sugars and spices. Sprinkle this over the potatoes. Slice thinly the stick of butter and distribute over the top of the sweet potato chunks. Sprinkle zest over top. Place orange and lemon slices over top. Add just enough water around the edge of the pan to barely cover bottom of dish, NO MORE than 1/4 cup. Cover with aluminum foil and bake about two hours, until potatoes are done.

Remove fruit slices, re-heat oven to 450 degrees. Top casserole solidly with marshmallows. Place cookie sheet under pan for drips. Put casserole back in hot oven CAREFULLY and watch consistently until marshmallows are puffed and golden brown. Note: it's only a scant seconds' difference between 'golden brown' and 'burned.'

Note: this is a recipe my beloved hubby invented a couple years ago based on Paul Prudhome's classic yam recipe and another recipe from an old cookbook from his mother's. It turned me into a yam lover; the citrus tang perfectly compliments the sweet potatoes and cuts into the sugary sweetness delightfully.


Bonus: Slightly less sweet Pecan Pie Recipe

Pecan Pie Recipe

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.


Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning. Remove from oven and let cool completely.


And a supposedly fool-proof Pie Crust....we'll see!

4 Cups all purpose flour
1 Tbsp sugar
1 tsp salt
1/2 Cup butter (not margarine)
1-1/4 Cup shortening
In a large bowl, using a pastry blender, blend above ingredients until it holds together
1 egg, slightly beaten
1/2 cup water
1 Tbsp vinegar
Mix last three ingredients together and add, mix well with fork
Place dough in plastic wrap and chill several hours. If needed, right away, place in freezer for a short time.

Note: You can use 1-3/4 cup of shortening and omit the butter, but the butter gives it a better flavor; if you do this use butter flavored shortening

Makes enough crust for 2 double crust pies
rowangolightly: (Default)
Please note that I'm not so much a precise "tsp of this, tbsp of that" sort of cook; I add things until it tastes right, ok?

Apple Butter )
rowangolightly: (Default)
Wanna make this soon; came from the McCormack site, but of course, I'll use Penzey's spices, thankyewverymuch!

Easy Spiced Cabernet Chocolate Molten Cakes

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon Penzey's double vanilla extract
1 cup confectioner's sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon Penzey's cinnamon
1/4 teaspoon Penzey's ginger, ground
1/8 teaspoon Penzey's cloves, ground (optional)

This one looked good too:



Smoky Sausage & Peppers with Apple

Prep Time: 10 minutes
Cook Time: 16 minutes

Ingredients:
2 tablespoons olive oil
1 sweet white onion, cut into thin wedges (1 cup)
1 medium red bell pepper, cut into strips (1 cup)
1 tablespoon McCormick® Gourmet Collection™ Paprika, Smoked
1 package (13 ounces) apple chicken sausage, cut diagonally in 3/4-inch pieces
1 cup thinly sliced peeled apples
1 cup apple cider
1/2 teaspoon McCormick® Gourmet Collection™ Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection™ Thyme Leaves
1/8 teaspoon McCormick® Gourmet Collection™ Red Pepper, Ground Cayenne


Directions:
1. Heat oil in large skillet on medium heat. Add onions and bell pepper; cook and stir 5 minutes or until onions are translucent. Add paprika; cook and stir 1 minute.

2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 minutes or until apples are tender. Serve over rice, if desired.

Test Kitchen Tip: Use 1 package (16 ounces) precooked smoked sausage or kielbasa in place of the apple chicken sausage.

(Snarky note; I'm amused by the way they capitalize everything to make it look more snazzy. Betcha they charge twice as much for the "Gourmet Collection" as they do for their regular sawdust, er, spices that are so much poorer quality than Penzey's!

Directions:
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
rowangolightly: (Baking!)
Making dinner from scratch really isn't hard at all!

Here I took Kraft's "shortcut" version and made it into a "real foods" version:

Shortcut Chicken Manicotti

Makes:
4 servings, 3 stuffed manicotti each
Italicizing the original ingredients that I replace)

(1 can (10-3/4 oz.) condensed cream of chicken soup)
Replace with:
3/4 cup finely chopped onion,
1 clove minced garlic and
1/2 cup finely chopped green pepper
Saute in 2 tbsp butter or olive oil until cooked translucent but not browned
Stir in 1/2 cup flour til well blended but not browned
Stir in 1 cup milk and cook for 3-4 minutes (this is also known as a blonde roux)

1-1/2 cups water (or milk or wine combo - I dislike using water in a recipe because it adds nothing!)
(1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes)
Replace with:
4 oz. grated cheddar cheese
2 cups frozen broccoli florets (I use fresh broccoli)
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Grated Parmesan Cheese


HEAT oven to 400ºF. Cook the broccoli til barely cooked. Make the blonde roux; when done, add the cheese and keep stirring, add just enough liquid to have good texture when the cheese is melted. Add broccoli, stir and cook for 2 more minutes; pour 1/3 of soup mixture into 13x9-inch baking dish. Set aside remaining mixture.

STUFF manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.

BAKE 45 to 50 min. or until manicotti is tender and chicken is done. (I would serve this with hot rolls!)
rowangolightly: (Baking!)
Potato Soup

5 medium potatoes (red or yukon, I prefer yukon gold myself)
2 cups water
1 small onion
2 cloves garlic, minced
4 tbsp butter
3 tbsp all purpose flour
Penzey's toasted onion powder
Penzey's pork chop seasoning (which I use on almost every meat and soup recipe I make)
Kosher salt
Penzey's pepper, freshly ground
crushed red pepper flakes
3 cups milk
1/2 tsp sugar
1 cup broccoli, cut into medium clumps
1 cup shredded sharp Cheddar cheese
1 cup cooked ham


I like the potatoes unpeeled but hubby doesn't so I peel them, cut into 1" cubes.
Bring water to boil in large saucepan. Add potatoes and cook until nearly tender.
Drain, reserving remaining liquid. Set aside potatoes.
Measure 1 cup cooking liquid, adding water if necessary; set aside.

Finely chop onion and garlic; I add green pepper if I have some on hand (hell, I add bacon if I happen to have a couple pieces leftover in the 'frig.) Melt butter in saucepan over medium heat. Saute onion and garlic until translucent and tender but not brown.

Add flour to saucepan; season with herbs and spiced to taste. Cook, stirring constantly 3 - 4 minutes. Gradually add reserved one cup cooking liquid to make white sauce and keep stirring. Add milk and keep stirring. Add potatoes, sugar, broccoli, cheese and ham.

Simmer over low heat about 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

*sigh*

And I'm wanting to make apple butter, since it was mentioned by a friend earlier. Grocery shopping tomorrow...

Boo!

Nov. 2nd, 2008 01:50 pm
rowangolightly: (Default)
Here's a timely idea!

Leftover Halloween candy? Make a cake!

Posted Oct 31st 2006 7:54PM by Bob Sassone
Filed under: Dessert, Recipes, Candy, On the Blogs, Comfort Food

Halloween candyIf you're trick or treating with the kids tonight, chances are you're going to have either a.) your kids eating a ton of candy and getting sick or hyper, or b.) enough candy to last the next 38 days. Besides eating the candy bar by bar, piece by piece, what else can you do with it?

How about a Leftover Candy Cake? This recipe from CDKitchen takes all of your leftover candy, whether it's chocolate or hard candies and makes it into a bundt cake. Check out the ingredients and the instructions after the jump.

2 cups coarsely chopped candy
2 3/4 cups sifted flour
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
8 oz unsalted butter
1 1/2 cups sugar
3 large eggs
1/4 tsp almond extract
1 cup sour cream

Preheat your oven to 350 degrees. Butter a bundt pan and dust with fine bread crumbs (wait...I don't even see bread crumbs on the ingredients list...hmmm). Shake out excess. In another bowl, sift together flour, salt, and baking soda. In another bowl, cream butter until soft, then alternate adding dry ingredients with sour cream. Place 1 1/2 cups of this mixture into pan. Add candies to the rest of the batter (folding in). Pour over plain batter. Bake for about an hour. Cool for 15 minutes. Cover pan with rack, flip over, and remove cake. Let it cool a little while longer. You can then add confectioner's sugar on top if you want.

Note: I bought WAAAY too much candy; I'm still accustomed to the number of houlligans, er kids, that I had come trick or treating in KC.
rowangolightly: (Default)
Here's my Pecan Roasted Chicken recipe...'cause Matt asked nicely.

3/4 C finely chopped pecans (or so)
1/2 C fine bread crumbs (I cheat and buy them in a tub)
1/2 tsp kosher salt
1 tbsp Penzey's pork chop seasoning (which I use on lots of stuff other than pork chops!)
1/4 cup milk or buttermilk
dash liquid smoke
1 egg
salt and pepper

chicken breasts (2 for the 2 of us)

Preheat oven to 350 degrees.
In a bowl, combine the pecans, bread crumbs, salt and Penzey's pork chop seasoning
In another bowl, combine milk, liquid smoke and egg; beat well with fork
Cut the chicken into planks, place each one into the milk/egg mixture and then roll in the crumb/pecan mixture. Place into greased cassarole. The pecans won't stick well so you WILL have to place the pecans on top of the chicken pieces once they're all nestled into the casserole.
Place temperature probe into thickest part of chicken (I have a lovely remote one that I LOVE.)
At the last few minutes I turn the oven up to 400 so the pecans will brown.
Bake uncovered for 20-45 minutes, until temp of chicken reaches 185.

I serve this most often with scalloped potatoes and some green veggie.

Enjoy...that's what we're having tonight!

Wish...

Sep. 25th, 2008 10:44 am
rowangolightly: (Default)
...now that I'd planted some tomatoes!

Roasted Tomato Soup Recipe (from 101 Recipes)

Roasted Tomato Soup Recipe )

BTW, I've fallen in love again. Right here at home. *nods* And it's not what you think. I was perusing ads at the "101 Recipes" site; nifty place it is too, and I saw a book title and image that rang a bell. It was "How to Cook Everything" by Mark Bittman. "Wait a minute," I thought to myself, "I think I have this book!" So I got up from the 'puter and went into the laundry room where I keep my cook books in a cabinet above the dryer. I have a LOT of cookbooks; it's one of my addictions hobbies to collect.

But this gem has been sitting there, nearly unopened, definitely unopened in the four years that I've lived in Oklahoma. Not any more. Anyone who wants a good BASIC "how to cook with simple ingredients at home"...this is the one you want. He has a clear, concise, down-to-earth writing style and is a joy to read. He covers basic ingredients, what you need for kitchenware, how to stock a kitchen, how to buy the right pans and what all the pans mean and are used for, etc. And he does it in an informative and non-condescending manner.

I consider myself to be a pretty decent cook, but I intend (in my copious spare time, of course) to read this thing cover to cover. More on this later, I'm sure...

Oh YUM!

Aug. 9th, 2008 08:46 pm
rowangolightly: (Default)
I seem to find the durnedest things when I'm trying to diet. But this one has to be saved for when I can have it and want to serve something a bit different. Think this would go down a treat with homemade ice cream.

from Epicurious.com )
rowangolightly: (Default)
Because I said I would...

"Scrapple is a finely ground pork cooked with cornmeal and seasonings, then poured into loaf pans and cooled and refrigerated for several days. Cut into slices, it should be fried on a grill or in a skillet and served crispy on the outside. It is usually served for breakfast, along with fried potatoes and over-easy eggs but some folk have it for supper, spread with apple butter or maple syrup."

My dad used to make Scrapple and then when I grew up I looked for and asked for our family recipe and nobody could find it. While I was married to Richard, I was in Borders looking through the sale books (like ya do) and found this book on Pennsylvania Dutch cooking; I was SO excited. So that Christmas, I made it and froze it and presented it to my Dad; it was one of our things that we shared 'cause my Mom and sister didn't care for it. I don't think I ever made or gave him a present he enjoyed as much as that one.

Next time I make it, I'll probably cry into it a bit, remembering such good times with my Dad. I haven't yet written down any of the stories about him and I should. I've posted a lot about my mother, but my dad was also an entirely nifty fella and such a wonderful example of what a non-sexist, fun, open-minded man could be like back in the 50's and 60's before it became a fad or a relationship necessity to be a 'sensitive man.' Anyway, back to the recipe.

SCRAPPLE
from Becky Groff's Pennsylvania Dutch Cookbook, adapted for the seasoning I recall.
(yes, [livejournal.com profile] ladyniniane I just noticed the name similarity...how funny!)


16 cups water
3-4 lbs pork rib rack, loin or bone-in chops (can also use pork sausage but I don't like it as well)
2 tsp salt
2 tsp coarsely ground pepper
1 tsp ground sage
1/2 tsp ground thyme
pinch of dried basil
3-1/2 cups cornmeal

In a large 6-quart stockpot, combine the water, pork salt, pepper and herbs. Bring to a boil, skim, cover and simmer over medium, heat for 3 hours or until meat falls off the bones. Remove the meat and strain the broth through a double thickness of cheesecloth. Debone and remove all the fat, gristle and skin. Chop or grind the meat in a food processor grinder; you need 3 cups of ground meat for this recipe.

Skim the fat from the broth, making sure you have 12 cups of broth. If not, add enough water to make 12 cups. Place the broth and meat in a large, heavy saucepan and bring to a boil. Slowly add the cornmeal, continually stirring with a whisk to prevent lumping. Simmer over low heat for a hour, stirring frequently with a wooden spoon. The mixture should be thick like mush. Remove from the heat and pour into three well-greased (do NOT use Pam, use lard or Crisco) 8-1/2x4-1/2" loaf pans. Cool and refrigerate, covered with wax paper overnight, minimum (so the herbs mix into the loaf.) You can freeze the loaves (this book says not to, but I've done that for years but make sure it is air-tight.) for gifting or later use.

To serve, slice 1/3" thick, Combine flour with a bit of each; sage, thyme & pepper. Dust with flour mixture, then fry on in a skillet greased with vegetable oil over medium heat until golden and crispy, about 3 minutes on each side. (Can also be grilled but I've never done it that way.)

Makes three loaf pans.


Yes, it's a bit of labor but OH SO good! And once you've made it, you have breakfast goodies for weeks to come, depending on how many you're feeding for breakfast. SO not a vegetarian dish!
rowangolightly: (Default)
Southwestern Eggrolls (similar to Chili's)
(just ganked from da Cooking group and cleaned up the messy recipe)

Ingredients for filling:
3 chicken breast halves, shredded or cubed
2 tablespoons red bell pepper, minced
2 tablespoons green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen spinach, thawed and drained (chopped works better)
2 tablespoons diced jalepenos
1/2 tablespoon parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne
3/4 cup Monterey Jack cheese, shredded
5- 8" tortillas


Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Cook chicken. Once it begins to cook, stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. These are best if refrigerated for 24 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels. Cut in half at an angle and serve!


Avocado dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Smash avocado. Combine all ingredients and mix well. Keep refrigerated.
rowangolightly: (QE_bodhran)
Making these for this weekend:
cut for baking porn... )

Yum!

Jun. 23rd, 2008 11:12 am
rowangolightly: ("God Save the Queen")
I get the occasional email from 101 Cookbooks; nifty stuff.

This morning's entry, I just had to share:

Blackberry Limeade Recipe )

It's labor intensive but would be SO good. OH MY, and then I found THIS on her site!
Guilt free (nearly) Girl Scout Thin Mint cookie recipe )

If somebody made this for the White Hart booth, they'd sell out in a hart-beat! Oh yeah, for those who don't know, we're having a during-the-faire bake sale booth. Everyone, vendors included, are contributing treats; home-made, pre-packaged and LABELED with ingredients (we don't want to kill each other nor our patrons, do we?? And it would be good to have clearly marked those with healthier options such as 'no salt' or 'suger-free'! This was [livejournal.com profile] ladybarnard's brilliant idea and it's going to be manned wenched by the very capable [livejournal.com profile] mistresangelfur! In fact, I should simply re-post what she wrote:

"IF you were at morning meeting Sunday (and you should have been) it was announced that we will be having a bakery booth (bake sale) to benefit the Faire. Please bake bake bake this week to donate to the cause. If you can individually wrap and label the items (what it is, if it is sugar free, gluten free, nut free {for those with allergies} that would be incredibly helpful.

We are also looking for donations of staple items: cups for COFFEE ( I will provide powdered creamer and sugar packets) and lemonade, cling wrap, extra tables. I am also searching for a large 32 cup coffee maker one of the stainless steel ones and a large pump thermos that we can have in the booth as the maker will be elsewhere.

This is a benefit for White Hart any and all donations will be used to benefit the Faire. Tangeable items like the thermos and coffeemaker and tables will be returned last day.
If you have any other suggestions let me know and I will be happy to see what I can do.

Much Love
Ketherynne Farnham"

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