tag:blogger.com,1999:blog-16425576956909364622024-03-13T10:31:52.617-07:00Cucina NanetteNanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1642557695690936462.post-56503433084201964582020-11-04T12:44:00.000-08:002020-11-04T12:44:44.581-08:00SCONE sweet home <div dir="ltr" style="text-align: left;" trbidi="on">My mom, Eugenia, was almost 98 yrs old when she died. She was an amazing woman with an amazing legacy...and an amazing zeal for life. One of her joys...her family waking up to the scent of baking. Scones! Triangular treats... melt in your coffee, good. I realize, now, how I took these small tokens of love for granted. Always thinking those smells would be in the air, the coffee pot always warm and Mom always there. Things change, but traditions need not. A new generation enjoys the scent of scones, the warmth of family and the taste of love...passed down by a woman, a lady, a hero of the Greatest Generation. Thanks, Mom💕</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">This recipe is the perfect chilly morning kiss. My sister, Joan Marie, is the go-to sister for these breakfast-anytime treats. Just a sprinkle of cinnamon and a shake of sugar. Not a fan of raisins? Try chocolate chips, blueberries any favorite add-in. Enjoy!</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTUMX8p4lexnJ0tsl7C_pXaJTCf6HJ5j668djMLNDWIa8eYl66akEheOVGnJy8nYQ6rUFDje5U4rVh9696ODFPQjsMAut5IZit2p8EpmswjPrfMQ9ELU76NLRy4CHA4CKiqIeCb__o4AB/s1238/1B3C4A64-9F91-4D19-BE15-AE22FA47F40C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="661" data-original-width="1238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTUMX8p4lexnJ0tsl7C_pXaJTCf6HJ5j668djMLNDWIa8eYl66akEheOVGnJy8nYQ6rUFDje5U4rVh9696ODFPQjsMAut5IZit2p8EpmswjPrfMQ9ELU76NLRy4CHA4CKiqIeCb__o4AB/s320/1B3C4A64-9F91-4D19-BE15-AE22FA47F40C.jpeg" width="320" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Scones</div><div dir="ltr" style="text-align: left;" trbidi="on">
3 cups AP flour<br />
3/4 cup white sugar<br />
5 teaspoons baking powder<br />
1/2 teaspoon salt<br />
3/4 cup butter (stick & a half) cold<br />
1 egg, beaten<br />
1 cup milk<br />
1/2 cup raisins or favorite add-in <br />
extra sugar<br />
cinnamon<br />
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Preheat oven to 400 degrees/ Lightly grease 2 baking sheets<br />
In a large bowl, combine flour, 3/4 c sugar, baking powder & salt. Blend well. Add raisins. Blend. Cut in butter. Mix egg with milk in a small bowl. Stir wet mixture into flour mixture until moistened.<br />
Turn dough onto a floured surface and knead briefly. Add a bit more flour if too sticky. Divide dough into 2 pieces. Shape into a round about 1/2 inch thick. Cut each round into 8-10 wedges. Place on prepared cookie sheets. Sprinkle each wedge with white sugar and cinnamon. Bake 15 minutes or until golden. Yields approx. 18-20 scones.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">remember to make memories at the table</div>
Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-22133212178165835792015-02-21T09:27:00.001-08:002015-02-21T09:27:32.806-08:00Oats & Honey Bread: No Knead Method<div dir="ltr" style="text-align: left;" trbidi="on">
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This, so far, is my favorite bread. I adore the Rustic loaf especially with sesame seeds, but this.... This is an everyday bread. It's softer inside but still crusty. The honey adds a kiss of sweetness. A bit more honey and a scant T of cinnamon and it becomes more a dessert bread. Just as it is, I eat this as dessert with butter (pop in microwave for 10 seconds) and smeared with jam. Hmmmmm. It's great for sandwiches, too.<br />
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The recipe is the basic No Knead recipe with 2 add ins: oats & honey. To help the extra oats stick to the top of loaf, <u>On the second rise</u>: I spray a non-stick 8 inch skillet with cooking oil and then lightly spritz the pan with water. Add a half a cup of oats to pan, then put dough in pan. Now, the oats will actually be on top when you flip the dough into the hot baking vessel to bake. Remember to cover the dough in skillet with plastic wrap and towel as it rises a second time.<br />
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I'm thrilled to be able to present this recipe to you. It's a wonderful bread...tasty, soft, crusty topped, and healthy. I'd like to give a shout out to my beautiful, bread-baking diva sisters: <span style="color: red;">Joan, Kaz & Paula.</span> So happy, sorelle, that you decided to give "my" breads a try....and that you agree the recipes are easy and delicious. Mangiare e Gustare!!! Eat & Enjoy!!!<br />
<b><span style="color: purple;">Remember To Make Memories At The Table</span></b><br />
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<span style="color: blue;"><b>Oats & Honey Bread</b></span><br />
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<span style="color: blue;"><b><span style="color: black;">3 cups Flour (bread flour preferred)</span></b></span><br />
<span style="color: blue;"><b><span style="color: black;">1 1/2 teaspoon salt</span></b></span><br />
<span style="color: blue;"><b><span style="color: black;">1/4 teaspoon<u> instant</u> yeast</span></b></span><br />
<span style="color: blue;"><b><span style="color: black;">1 cup old fashioned oats (plus extra for top)</span></b></span><br />
<span style="color: blue;"><b><span style="color: black;"><span style="color: blue;">Mix these dry ingredients together in a large bowl</span></span></b></span><br />
<span style="color: blue;"><b><span style="color: black;"><span style="color: blue;">Add: <span style="color: black;">14 oz cool tap water </span></span></span></b></span><br />
<span style="color: blue;"><b><span style="color: black;"><span style="color: blue;"><span style="color: black;">4 Tablespoons honey</span></span></span></b></span><br />
<span style="color: blue;"><b><span style="color: black;"><span style="color: blue;"><span style="color: black;">Mix together until all ingredients are combined. Scrape sides of bowl with spatula. Dough will be sticky. </span></span> </span></b></span><br />
<b>Cover bowl with plastic wrap and clean cotton towel. Let rise for 8 to 24 hours. </b><br />
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<b>After allotted time, turn dough out onto a floured counter/board. With floured hands, fold right side to center, left side to center, top to center, bottom to center and form into a ball. Place dough into a prepared 8 inch skillet or into a lightly oil sprayed bowl for a second rise. Cover with plastic wrap and cotton towel.</b><br />
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<b><u>Set timer for 1 hour. </u>After 1 hour, put baking vessel with lid (no plastic knob) in cold oven and set oven at 450 degrees for 30 minutes. After 30 minutes, remove vessel from hot oven. Either dust inside vessel with flour or use parchment paper. Dump dough into vessel with oats on top. Give pot a shake and snip top of dough in three spots with a scissor. Cover with lid and bake for 30 minutes. <u>Uncover </u>and bake 5-10 minutes until crust is desired color. </b><br />
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<b>Please resist cutting into hot bread...it will make the inside gummy (right, Joan?)</b><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-46836891526601676842015-01-16T12:18:00.000-08:002015-01-16T12:18:13.716-08:00Olive Bread: No Knead Method<div dir="ltr" style="text-align: left;" trbidi="on">
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Three types of olives go into this simple loaf of bread. It is another No Need To Knead loaf that requires nothing more than flour, water, yeast, salt and olives. Any baking vessel is acceptable as long as it can take a high oven temperature. The lid, too! No plastic knobs. Rummage around the dark corners of your kitchen cabinets....I'm sure you'll find a Dutch Oven, Corning Ware casserole dish, Pyrex, or a crock pot inner ceramic liner. Remember, you need a heat resistant lid. Can't find it? Use heavy aluminum foil. Be careful not to burn yourself. I've invested in oven gloves that can withstand temp up to 500 degrees. If you want to use a kitchen towel to cover the dough, it must be a cotton towel <u>not </u>terrycloth. I believe my towels from Walmart are called flour sack kitchen towels. Parchment paper to prevent sticking and to lift hot loaf out of vessel is a good investment BUT not necessary. A hard shake will allow the loaf to slip out of baking vessel. I suggest using Bread Flour (also called strong flour) rather than All Purpose Flour...but again, the bread will still be delicious no matter what flour you use. Be sure that the yeast is fresh and is <u>instant </u>yeast. After tasting your first slice of this homemade bread, you'll be a Bread Baking Diva! There are so many varieties...cheddar cheese, oatmeal honey, jalapeño, chocolate, cinnamon raisin, multi-grain, AND hot dog and hamburger rolls, ciabatta rolls for sandwiches. The possibilities are endless! Next bread recipe: Oatmeal Honey Cinnamon Loaf.<br />
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Putting the ingredients together for the first rise takes 10 minutes. Mix it together before you settle in for the night and you can bake it in the morning. Or mix it together in the morning for a fresh loaf with supper. Having guests over....How about Super Bowl Sunday?....A Cheddar Cheese loaf alone or with a bowl of chili OR an Olive Loaf drizzled with good olive oil & a sprinkle of salt will be the hit of the party. Need a gift? What host wouldn't love a warm loaf of bread? Go Crazy! Go Homemade! Go and bake this wonderful bread. And <span style="color: magenta;">Remember To Make Memories At The Table</span>.<br />
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<span style="font-size: large;"><u><span style="color: #38761d;"><strong>Olive Bread</strong></span> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Dough Rising</td></tr>
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<u><span style="font-size: large;"></span></u><br />
3 cups Flour (Bread or AP)<br />
1 1/2 teaspoon salt<br />
1/4 teaspoon instant yeast<br />
12 oz cool tap water<br />
1 small can (2 1/4 oz) Black Olives, drain well<br />
3 oz stuffed ( pimento) Green Olives, drain well<br />
3 1/2 oz pitted Kalamata Olives, drain well<br />
olive oil<br />
1 teaspoon of dried Rosemary<br />
OR dried Thyme (optional)<br />
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In a mixing bowl combine flour, salt, instant yeast. Mix. Then add all the chopped olives and any optional herbs you desire. Mix. Pour water into dry ingredients. Mix with a wooden spoon until all ingredients are combined. Scrape the sides of the bowl, too. This will take just a minute or two. The dough will be wet and sticky. That's it! Cover bowl with plastic wrap then a towel to help warm the bowl. Let it "sleep" and rise for 8 to 24 hours. <br />
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Generously flour work station (counter or wooden board). Flour your hands and remove dough from the bowl and fold once or twice. No kneading! Next, shape the dough into a ball by quickly folding right side to center, left side to center, top to center & bottom to center, and pat into a round shape. <br />
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Now...it must rise a second time either on floured counter with a floured, cotton towel covering dough. OR let rise in a bowl dusted with flour <u>or</u> coated lightly with olive oil....Or in a non-stick 8" frying pan. Cover with plastic wrap and let rise for 1 to 2 hours in a draft-free environment. <br />
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Set timer for 1 hour. <br />
After 1 hour, place baking vessel WITH lid in a <u>cold oven</u> and preheat oven to 450 degrees.<br />
Baking vessel should be in oven for 30 minutes until very hot. <br />
Carefully remove hot baking vessel to counter. <br />
Dust inside with flour OR place a piece of parchment paper inside vessel. Be careful not to burn yourself! <br />
Dump dough into vessel and give it a shake. <br />
With a kitchen scissor, snip top of dough in two or three spots. <br />
<u>Put lid on vessel</u> and put vessel in hot oven. <br />
Bake for 30 minutes. <br />
Uncover & bake 5 to 15 minutes depending on how dark or light you want the bread to be. <br />
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Place hot loaf on a cooling rack. Restrain from cutting into hot loaf...it will make the inside gummy. Drizzle with good quality olive oil and a shake of salt. Enjoy!<br />
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<a href="http://cucinananette.blogspot.com/2014/11/cinnamon-raisin-bread-no-need-to-knead.html">cinnamon-raisin-bread-no-need-to-knead.html</a><br />
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<a href="http://cucinananette.blogspot.com/2014/11/rustic-bread-no-need-to-knead.html">rustic-bread-no-need-to-knead.html</a><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-12472227845110593982014-11-20T11:45:00.000-08:002014-11-20T11:45:07.698-08:00Cinnamon Raisin Bread: No Need To Knead<div dir="ltr" style="text-align: left;" trbidi="on">
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Keeping my promise. Here's the recipe for Cinnamon Raisin Bread. And it's wonderful. It isn't overly sugary....the raisins add just the right touch of sweetness. If you have a sweet tooth, certainly add a bit more brown sugar. Please use fresh ingredients. I think my next loaf will have golden raisins or cranraisins. After the initial bake time of 30 minutes <u>covered</u>, I baked the loaf only 10 minutes <u>uncovered</u>. It was perfectly done for my taste. This type of bread has a longer counter life than an <a href="http://cucinananette.blogspot.com/2014/11/rustic-bread-no-need-to-knead.html">Artisan Loaf</a>. Having said that....it won't last long enough to go stale. So dear friends, another No Need To Knead success. Come back for the Olive Loaf recipe I hope to post in a few days. Oh, & <b><span style="color: purple;">Remember To Make Memories At The Table.</span></b><br />
<span style="color: purple;"><span style="color: black;">*get all ingredients and utensils ready on the counter. Read over the recipe before starting<span style="color: purple;"> </span>so you understand the steps. Relax, <span style="color: purple;">t</span>his is an easy method of Bread Baking. </span></span><b><span style="color: purple;"><br /></span></b><br />
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<b><span style="color: blue;">Cinnamon Raisin Loaf </span></b><br />
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<b><span style="color: purple;"><span style="color: black;"> 3 cups AP Flour or Bread Flour</span></span></b><br />
<b><span style="color: purple;"><span style="color: black;">1 1/2 teaspoon salt</span></span></b><br />
<b><span style="color: purple;"><span style="color: black;">1 teaspoon <u>instant</u> yeast</span></span></b><br />
<b><span style="color: purple;"><span style="color: black;">2 Tablespoons cinnamon</span></span></b><br />
<b><span style="color: purple;"><span style="color: black;">3 Tablespoons brown sugar</span></span></b><br />
<b><span style="color: purple;"><span style="color: black;">1 cup raisins</span></span></b><br />
<b><span style="color: purple;"><span style="color: black;">14 oz water (room temperature)</span></span></b><br />
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<b><span style="color: purple;"><span style="color: black;">Need: </span></span></b><span style="color: purple;"><span style="color: black;">6-8 qt. Dutch Oven or any baking vessel <u>with lid</u> that can be put in a 450 degree oven.</span></span><br />
<span style="color: purple;"><span style="color: black;">2 medium bowls. Wooden spoon. Cotton kitchen towel (not terrycloth). Kitchen scissor or serrated knife. </span></span><span style="color: purple;"><span style="color: black;">Plastic wrap. Parchment paper (optional).</span></span><br />
<b><span style="color: purple;"><span style="color: black;"><b><span style="color: purple;"><span style="color: black;"> </span></span></b></span></span></b><br />
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<b> </b><br />
Blend all dry ingredients in a medium bowl except raisins. Be sure brown sugar is blended well with other ingredients and there are no clumps. Add raisins. Blend. Add water and mix with a
wooden spoon. Try to blend with a light touch and not over mix. The dough will be wet and shaggy.
Don't fret. Cover the bowl with plastic wrap and let dough
rest 12 to 24 hrs at room temperature. <br />
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Generously flour work station (counter, wooden board). Flour your hands and remove the dough from the bowl and <u>fold</u>
once or twice. No kneading! Next, shape the dough into a ball by quickly folding
right side to center, left side to center, top to center, bottom to
center and pat into round shape. Keep your hands floured. It will be sticky. Cover the dough with a flour dusted cotton kitchen towel. Let rise for 1-2 hours until it doubles in size.<br />
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Set timer for 1 hour. After one hour, place baking vessel with lid in <u>cold oven </u>and
preheat oven to 450 degrees. Baking vessel should be in oven for 30
minutes until very hot. Carefully remove hot baking vessel to counter,
dust inside with flour if not using parchment paper, and dump
dough into baking vessel seam side <u>up</u>. Give pot a shake. With a
kitchen scissor, snip the top of unbaked dough in two, small areas so
dough can expand while baking. Cover with lid and bake for 30 minutes. <u>Uncover</u> and bake 5-10 minutes for light crust or longer for a darker crust. I think 10 minutes is just right.<br />
<br />
Restrain yourself from slicing into hot loaf. Letting the steam escape
can make the texture gummy. Serve with good quality butter, jam or
honey. Enjoy! <br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com1tag:blogger.com,1999:blog-1642557695690936462.post-31392724301204597622014-11-11T10:04:00.000-08:002015-01-16T09:28:27.964-08:00Rustic Bread: No Need To Knead<div dir="ltr" style="text-align: left;" trbidi="on">
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Home Baked Bread.....the scent of it....the texture...the taste. It doesn't get better. Yes, it does. No Need To Knead takes all the work from bread making and just leaves the pleasure. I had been meaning to try this bread recipe for years. I not only wanted to bake a No Knead Bread but I wanted to follow the recipe by Jim Lahey of <a href="http://www.sullivanstreetbakery.com/recipes">Sullivan Street Bakery</a> in NY. Though there are many great bread bakers, Jim Lahey is the king of this method. I also enjoy the YouTube videos on Artisan Bread With Steve. The variety of breads is endless. I was so thrilled with the final result of my first attempt that I'm headed to the store for Kalamata olives for a Mediterranean Olive Loaf. As I write this, a batch of Cinnamon Raisin Bread is rising in a bowl. By the end of the week, I hope to bake an Oatmeal Honey Loaf. I will post photos and recipes as I try each new bread. Eventually, I will go back on my diet.<br />
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This method is very forgiving...and the scent, texture and taste of this rustic bread is beyond my expectations. I love those air pockets...nooks and crannies that capture melting butter. <br />
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The crust is crunchy and the center chewy but delicate. The color of your crust will depend on the length of time you allow the bread to bake <u>uncovered</u>. Bakeware?? Any baking vessel that can stand 450 degree heat. Check the knob on lid...no plastic. A 6-8 qt. Dutch oven is perfect, but even the ceramic insert from a crock pot with lid will work. How about a clay baking dish or a glass casserole with lid? Have only small baking vessels? Divide the dough and make two smaller loaves...just check at 20 minutes baking time. <u>First Rising Time</u>: most recipes call for 12-18 hours. It can be as short as 8 hrs and as long as 24 hrs. It's according to YOUR schedule. Please don't stress. This is supposed to be enjoyable and rewarding. You can place dough for second rising on a sheet of *parchment paper. When ready to bake, lift parchment paper with dough on it and place both in hot baking vessel. Parchment paper will prevent sticking. This no fear....no tears recipe will amaze you. <u>*the less you handle the dough the better the bread.</u><br />
I'm over the moon for this heavenly rustic loaf. "Knead" I say more?<br />
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<span style="color: red;"><b>Rustic No Knead Bread</b></span><br />
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3 cups of AP or Bread flour<br />
1 1/2 c tepid water<br />
1/4 teaspoon <u>instant</u> yeast<br />
1 1/4 teaspoon salt<br />
olive oil (for coating)<br />
extra flour (for dusting)<br />
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Need: Two medium mixing bowls<br />
Wooden spoon or pastry scraper<br />
6 to 8 qt pot with lid (dutch oven, Pyrex, ceramic) <br />
Plastic wrap, cotton dish towels (not terrycloth)<br />
kitchen scissor or serrated knife <br />
parchment paper (optional) <br />
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Blend all dry ingredients in a medium bowl. Add water and blend with a wooden spoon or scraper for 1 minute. The dough will be wet and shaggy. Don't fret. Lightly coat the inside of a second bowl with olive oil and place dough in the bowl. Cover the bowl with plastic wrap and let dough rest 12 to 24 hrs at room temperature. <br />
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Generously flour work station (counter, wooden board). Flour your hands and remove the dough from the bowl and <u>fold</u> once or twice. No kneading! Next, shape the dough into a ball by quickly folding right side to center, left side to center, top to center, bottom to center and pat into round shape. It will be sticky. Generously flour (flour, cornmeal, or wheat bran) a cotton towel and place the dough seam side down on towel and dust with flour. Cover the dough with <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAz7Rt1wErclaZIUiwoajTVO2NASM2tDLgOUbdwyU4v5L-MxSqFgb6FX3zc5byIGVUg3HUky-eHbU_SGFFqCfFDbDpKM6VS7xrv-ciSJCGJHJMzotF3sp0RuLMQMbddMaEv0AVrW8-b8b/s1600/DSC05087.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAz7Rt1wErclaZIUiwoajTVO2NASM2tDLgOUbdwyU4v5L-MxSqFgb6FX3zc5byIGVUg3HUky-eHbU_SGFFqCfFDbDpKM6VS7xrv-ciSJCGJHJMzotF3sp0RuLMQMbddMaEv0AVrW8-b8b/s200/DSC05087.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough Rising: Note the Bubbles</td></tr>
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another floured cotton towel and let rise 1-2 hrs at room temperature until it doubles in size. <u>Or</u> dust a medium size bowl with flour and let the dough rise a second time in the bowl rather than flat on a counter. <u>Or </u>let rise a second time in a non-stick 8" frying pan. Just tip the pan and let dough slide into hot baking vessel when ready to bake.<br />
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Set timer for 1 hour. After one hour, place baking vessel with lid in <u>cold oven </u>and preheat oven to 450 degrees. Baking vessel should be in oven for 30 minutes until very hot. Carefully remove hot baking vessel to counter, dust inside with a bit of flour if not using parchment paper, and dump dough into baking vessel seam side <u>up</u>. Give pot a shake. With a kitchen scissor, snip the top of unbaked dough in two, small areas so dough can expand while baking. Cover with lid and bake for 30 minutes. <u>Uncover</u> and bake 5-10 minutes for light crust or 15-30 minutes for darker crust. If you tap the bottom of baked bread and it sounds hollow it's done.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1VKOmDjMJ3U_ZPahEJ6l1t8_4cmNqHsOo5u7SDYgjzPkh10uBAT-7hbUzOd4mCkpBnqcFrE2Qcfhsox1EaDOyN0DiMATJvdzu74zd6HZvMnNLE-3WNP5kvapxUmQfk1tYOUqLSryX3VG/s1600/DSC05091.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1VKOmDjMJ3U_ZPahEJ6l1t8_4cmNqHsOo5u7SDYgjzPkh10uBAT-7hbUzOd4mCkpBnqcFrE2Qcfhsox1EaDOyN0DiMATJvdzu74zd6HZvMnNLE-3WNP5kvapxUmQfk1tYOUqLSryX3VG/s200/DSC05091.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In oven for 30 min then remove lid</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Restrain yourself from slicing into hot loaf. Letting the steam escape can make the texture gummy. Serve with good quality butter, jam or honey. Enjoy!<br />
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<b><span style="color: purple;">Remember To Make Memories At The Table</span></b><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-54311278241683825972014-10-14T07:03:00.002-07:002014-10-14T07:03:46.124-07:00Crab Stuffed Mushroom<div dir="ltr" style="text-align: left;" trbidi="on">
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There's nothing more enjoyable than cracking and eating crabs off a table covered with newspaper. Cold beer and those few hours becomes <i>an experience</i>.Within that experience are the memories. </div>
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It takes me back to the times we spent in Florida with my sister, Tess, and her family. Steam pots hissed on the stove and the aroma of Old Bay scented the southern air.</div>
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My son and I continue this tradition with one day each summer dubbed <i>Our Crab Fest.</i> We always steam too many crabs, so I devote the following day to extracting the sweet meat from the left over crustaceans. </div>
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There is a treasure trove of recipes that require fresh crab....my favorite is stuffed Portobello Mushrooms topped with cheese. 3-4 large crabs will yield enough meat for this recipe. Use smaller mushrooms for appetizers. A larger mushroom is a full meal. A cup of cream soup like Hungarian Mushroom soup or She Crab soup and a small salad completes the meal. My daughter-in-law, Kelly, says, "These mushrooms are awesome, Ma." Hope you think so, too. Enjoy!<br />
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<span style="color: blue;">Ingredients:</span><br />
3 Tablespoons butter, melted<br />
4 Large Portobello mushrooms, washed, dried<br />
2 Tablespoons butter<br />
3 Tablespoons onion, chopped<br />
1 teaspoon lemon juice<br />
1 cup fresh crab meat<br />
1/2 cup flavored bread crumbs<br />
1 egg, beaten<br />
1 cup cheddar cheese, divided<br />
1/4 cup white wine (not sweet)<br />
1 Tablespoon parsley<br />
Olive oil<br />
garlic & onion powders<br />
salt <br />
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Rub the cleaned caps lightly with olive oil. Season mushroom caps with salt, garlic & onion powder. Set aside.<br />
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Pre-heat oven to 400 degrees. Use a baking dish large enough to hold four large mushroom caps (or two dishes) with melted butter in it.<br />
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Remove the stems from clean mushrooms and chop them. Set aside.<br />
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Melt 2 T butter in a medium skillet. Cook stems and onion until soft about 4 minutes. Stir in lemon juice, crab meat, bread crumbs, egg, parsley and 1/4 cup of cheese. Mix well.<br />
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Place mushrooms in buttered pan(s) and coat with butter. Generously fill caps with crab meat mixture. Top each with remaining cheese. Pour wine into the pan around the mushrooms.<br />
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Bake uncovered for 25 minutes until cheese is golden brown and mushroom is tender. Serve warm.<br />
<b><span style="color: purple;">Remember To Make Memories At The Table</span></b> <br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-37795671228674011032014-10-11T10:21:00.001-07:002014-10-11T11:41:39.548-07:00Pumpkin Pierogies In Cream Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Our community has a cooking demo class each month. Chef Renee chose Pumpkin Pierogies to celebrate Autumn. Okay, so it's still 90 degrees in Florida, but just the thought of pumpkins and gourds makes me feel cooler. This is not a difficult recipe. If you don't have the desire to make your own dough....use pre-made wonton or empanada wrappers. I'm not a big fan of sage, but this has a mild sage taste which I will admit added another dimension to the sauce. The pumpkin spices esp. cinnamon boosts the autumnal flavors. Pumpkin puree in itself is rather bland, so the pumpkin spices enhances this farm fruit's taste. The <u>toasted</u> pecans in the cream sauce is amazing....silky and crunchy....mmmmm, good. <br />
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<b><span style="color: blue;">For Dough:</span></b><br />
2 cups AP flour (extra for rolling)<br />
1/2 cup sour cream<br />
1/2 stick butter, softened in pieces<br />
1/2 teaspoon salt<br />
1 egg<br />
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<b><span style="color: blue;">Filling:</span></b><br />
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1 cup ricotta cheese<br />
1-1/2 cups pumpkin puree<br />
1/2 teaspoon salt<br />
dash of nutmeg & cinnamon or pumpkin spices<br />
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<span style="color: blue;"><b>Sauce:</b></span><br />
4 tablespoons butter<br />
1/2 cup chopped toasted pecans<br />
1 tablespoon dried sage<br />
dash of cinnamon <br />
1 cup of cream (yes, real cream)<br />
<br />
To prepare the pierogi dough, mix together the flour and salt. Beat the
egg, then add to the flour mixture. Add the sour
cream and the softened butter pieces and knead until the dough loses most
of its stickiness (about 5-7 minutes). Wrap the
dough in plastic and refrigerate for at least 30 minutes; the
dough can be kept in the refrigerator for up to 2 days. Each batch of
dough makes about 15 pierogies.<br />
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While dough is resting, combine ricotta cheese, pumpkin puree, salt and pumpkin spices in a medium bowl and mix well.<br />
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Place a section of dough onto a well floured surface and roll out until 1/8 inch (very thin). If dough is too thick the pierogies will be tough and difficult to cook. OR use the darn wonton wrappers!<br />
Cut circles of dough with a biscuit cutter (2 inch circle) and fill each with a plump teaspoon of pumpkin mixture. Fold dough over and and crimp edges with a fork until sealed. A bit of water on edges might help the seal. Recipe yields about 16 pierogies.<br />
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Fill a large pot with water and a small amount of salt. Bring to a boil. Place about half the pierogies in boiling water until they float to the top. Gently remove them with a slotted spoon and drain on paper towel.<br />
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Toasting the pecans releases the natural oils and reinvigorated the taste. To toast nuts, preheat the oven to 350° F. Spread out the nuts in a
single layer on a lined cookie sheet. Place in the middle rack of the
oven and toast for 10 to 15 minutes. Stir the nuts halfway through the
cooking time so the ones in the middle toast as quickly as the ones on
the outside of the pan. Set aside to cool.<br />
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In a skillet, melt 4 T of butter. Add a single layer of cooked pierogies and brown on each side. Remove from pan. Don't burn the butter. Add butter as needed until all pierogies are lightly browned.<br />
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Add 2 T of butter in skillet. Add pecans, cinnamon and sage and saute for a minute then add cream and bring to a simmer. Do not boil. Serve sauce over pierogies.<br />
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<span style="color: purple;">Remember To Make Memories At The Table </span><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-4516040633831396022014-07-01T06:38:00.001-07:002014-07-01T06:38:13.262-07:00Chicken & Broccoli In Foil<div dir="ltr" style="text-align: left;" trbidi="on">
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My favorite item on an Asian Pu Pu Platter is that little foil package that contains sweet, moist chicken. I have never been disappointed. Today's recipe is just that....moist, flavorful chicken wrapped in foil. It is definitely easy to prepare and everything you want for a great supper is snuggled in this foil bed. I know this recipe has been around for awhile, but sometimes we overlook "oldie but goodie" recipes and need to be reminded to sample it, again. Change anything that doesn't suit your taste i.e. vegetable, sauce etc. Try it with fish, too. Enjoy!<br />
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Ingredients:<br />
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1 (6 oz) box of Stove Top Stuffing Mix for Chicken<br />
1 &1/2 cups water<br />
6 boneless, skinless chicken thighs or<br />
small boneless breasts, flattened<br />
4 cups Broccoli florets<br />
1 &1/2 cups shredded cheese or your favorite<br />
6-12 slices bacon, cooked almost crisp<br />
3/4 cup creamy Caesar dressing or a favorite flavor<br />
1/4 cup Mayonnaise<br />
6 sheets of aluminum foil <br />
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Direction:<br />
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Preheat oven to 400F degrees. Combine stuffing mix and water and spoon evenly onto centers of foil. Top each with 1 piece of chicken and a couple of broccoli florets. Top with cheese and bacon. Mix together dressing and mayo. Add a dollop of sauce to each packet. Fold the top and the sides of each packet but not too tightly so heat can circulate. Place packets onto a cookie sheet. Bake for 30-40 minutes or until chicken is at 170F degrees. Remove from oven and let stand for 5 minutes. Open carefully to release steam.<br />
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<b><span style="color: purple;">Remember To Make Memories At The Table</span></b><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com1tag:blogger.com,1999:blog-1642557695690936462.post-12308454365633609892014-02-21T11:02:00.000-08:002014-02-21T11:02:44.260-08:00Rocky Road Cracker Bark<div dir="ltr" style="text-align: left;" trbidi="on">
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Retirement is fattening. It is a constant round of eating out, taking in, cooking, BBQs & noshing. Residents of Victoria Gardens hail from every state in the Union, so imagine the array of dishes at a pot luck! A few of my friends have a "specialty"....Rox is chili, Sue pizzelles, and Vicky is known for her Rocky Road Cracker Bark. It so darn easy and so darn good. When I know Vicky is attending a party, I keep my fingers crossed that she'll whip up a batch of this chocolate candy. I've tweaked the original recipe with add-ins to make this a delightful combination of sweet, salty, tart and crunchy. It'll have your taste buds dancin'. If you enjoy a toffee flavored candy, then you'll enjoy this confection.<br />
A couple of tips: 1) Whisk the butter and sugar for the three minutes it is boiling. 2) Use a standard size baking sheet/pan <u>not</u> larger. 3) have all ingredients chopped and ready to go. 4) don't add more sugar.<br />
Don't worry that the butter/sugar mixture isn't spread out enough, once it goes into the oven it will melt even more. <br />
This is Vicky's basic recipe. It's delicious even before adding the extra ingredients. I love dark chocolate, but use milk chocolate if you like. How about tiny pieces of pretzel sticks? A dash of cayenne pepper? butterscotch chips? The salt topped Saltines gives this a pinch of salt taste, but how about Ritz crackers? Hmmm salty and buttery. Or Graham crackers for more of a S'more taste. Just about everything goes. Having said that...sometimes less is more. Enjoy and thanks Vicky!<br />
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<span style="color: purple;">Rocky Road Cracker Bark</span><br />
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1 sleeve of Saltine Crackers<br />
1 bag chocolate morsels<br />
1 cup brown sugar<br />
2 sticks butter<br />
Add ins: 1/2 c dried cranberries, 1 c mini marshmallows, 1/2 c chopped nuts<br />
Preheat oven at 400 degrees. <br />
Line a cookie sheet with foil and spray with PAM. Line pan with entire sleeve of saltine crackers. <br />
In sauce pan combine brown sugar and butter. Bring to a boil, then boil while whisking for 3 minutes. Pour butter/sugar mixture over the crackers. Spread. Put pan in oven for 5 minutes. Remove from oven and put chocolate morsels on top and quickly spread morsels with a spatula. While still hot- top evenly with add-ins. Refrigerate until candy has hardened, peel back foil and break into pieces.<br />
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<b><span style="color: purple;">Remember To Make Memories At The Table</span></b><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-78482552399424321512014-01-06T19:26:00.000-08:002014-01-06T19:26:27.570-08:00Mexican Stuffed Peppers: Crock Pot Cookin' <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: rgba(255, 255, 255, 0);">Just got this recipe from my lovely niece, Eugenia. She's a newly-wed and trying out new recipes that will please her husband, Tom. With single digit temps in PA a crock pot provides a hot comfort meal. Eugenia isn't only a good cook but a talented photographer. Check out <a href="http://facebook.com/eugeniaphotography">Eugenia Photography</a>. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">The recipe below is in her exact words...couldn't be easier. Looks like our family has another great "chef" in the making. Thanks, Eugenia...& keep sharing your recipes! </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Crock Pot Mexican Stuffed Bell Peppers</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">4 bell peppers</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 pound ground chicken (You don't have to brown it first)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 small can of enchilada sauce</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 cup of rice (I used cooked Mexican rice)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Packet of taco seasoning </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">So I chopped the tops off of the peppers, cleaned them out, poured about half cup of water in the crock pot, and nestled the four of them in there. Then I mixed the rest of the ingredients together in a big bowl (I only used almost half of the small can of enchilada sauce) Stuffed those pepper babies and sprinkled shredded cheese over top! Then cooked on low for six hours.</span><br />
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<span style="color: purple;">Remember To Make Memories At The Table</span></div>
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com2tag:blogger.com,1999:blog-1642557695690936462.post-76821375471454625112013-11-07T06:23:00.000-08:002013-11-07T06:23:07.495-08:00Chicken, Cabbage & Cannellini Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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One skillet meals are the best. This one is easy, but has several steps. <b>Don't let this stop you</b> from trying it. It's not a difficult recipe....you just need patience. On a health note, no one wants undercooked chicken. Every, and I mean every, component of this meal is super delicious. It has many taste layers that will have your mouth in joy mode.<br />
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I have no idea how this recipe came to be...I just know I've been cooking it forever, it seems. And when I tell my hubby that this is dinner tonight, he sighs and his eyes glaze over. Okay, so I went too far to make my point. But you get my point, right?<br />
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I only use skinless chicken thighs. If in a hurry use boneless, but there is nothing more tasty then bone-in. My secret ingredient is kielbasa. It adds a smoky flavor that makes this dish a winner. Cabbage...I'm a savoy fan and only savoy. That's the one with the crinkly leaves. It's sweeter and more tender than the regular cabbage. BUT, if you can't find savoy, go ahead and use green cabbage. To make this dish more "stick-to-your-ribs" I prepare just a 1/2 cup of rice and add that at the end of cook time. And, oh, a half a can of cannellini beans go in at the very end so they don't get mushy. Just a bit of patience and you will be rewarded with a keeper for sure.<br />
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Yes, you can leave out the kielbasa...sigh, but you are doing this meal an injustice. Go for turkey kielbasa if the real thing is a deal breaker. <br />
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<span style="color: #38761d;"><b>Chicken, Cabbage & Cannellini Beans: the 3 C 1 skillet meal</b></span><br />
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6 skinless chicken thighs, cleaned of excess fat<br />
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1/2 ring of kielbasa, any flavor, cut in circles<br />
1 good size head of savory cabbage, rinsed<br />
1/2 can of cannellini beans, drained<br />
1/2 cup of rice, cooked<br />
onion powder<br />
garlic powder<br />
salt<br />
oil, canola <u>&</u> extra virgin olive oil<br />
1/2 c chicken broth (optional) <br />
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Season chicken with salt, onion powder & garlic powder. Set aside. Put a drop of canola oil in a large skillet and heat. Add kielbasa and brown circles on both sides. Remove to a platter. Don't drain skillet. In same skillet, heat two tablespoons of canola oil until screaming hot. Brown chicken on both sides until deep, golden brown. Remove to same platter as cooked kielbasa.<br />
While chicken is cooking, core & cut cabbage into manageable pieces (not too small).<br />
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Put half the cabbage in skillet. Drizzle with olive oil & season with a bit of salt, onion & garlic powder. Let the cabbage begin to cook, (stir so it doesn't stick) then add the rest of the cabbage to the skillet. Season the same as first batch. <u>Go easy on salt</u>...you can always add more at the end.<br />
Once cabbage begins to wilt, cover the skillet. When the cabbage starts to look clear, add the chicken and kielbasa. Mix well. Add a drizzle more olive oil if it looks dry. Cover.<br />
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Meanwhile: cook rice according to directions. I use a 1/2 cup of rice to 1 3/4 cup of water and a dash of salt and drop of oil. Put in microwave for 7 min on high. Stir. Then cook another 7 minutes.<br />
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Add cooked rice to chicken mixture about 5 min before chicken is cooked through and cabbage is soft and clear. Chicken is done when pierced and juice runs clear. Just at the end of cooking process, add the cannellini beans. Cover and heat through.Taste a leaf...add more seasonings if desired.<br />
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*if you like a meal with some "sauce" add a 1/2 cup of broth when the cabbage is almost cooked. <br />
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No need for a salad. But soft rolls like King's Hawaiian sweet rolls or corn bread go well with this.<br />
Serves 3-4<br />
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<b><span style="color: purple;">Remember To Make Memories At The Table</span></b><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com2tag:blogger.com,1999:blog-1642557695690936462.post-5782182727575360742013-10-27T17:20:00.000-07:002013-10-27T17:20:24.797-07:00Witch Finger Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Yeah, yeah, I know...Nanette doesn't do Halloween. Blame it on being a senior in an Adult Community...reliving my childhood. I posted a recipe for <a href="http://cucinananette.blogspot.com/2013/10/green-monster-cookies.html">Green Monster Cookies</a> a few days ago because I was bringing treats to the Divas Halloween Party. Friday night was the Community Halloween Party and I was asked to bake Crooked Witch Fingers. At first, I thought it was for the dessert table, but found out they were props for the Haunted House. The Victoria Gardens Haunted House is one of the best I've ever experienced. Kudos to Shari who spends hours researching, building, directing to make this a yearly success. Yes, she has lots of help and dozens of volunteer horror characters, but she is the force behind the whole event. Girl Power. My contribution to this year's Haunted House were the Witch Fingers. I didn't actually see the ghoul chomping on them because I was too busy screaming and covering my eyes! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFAq9ezqhGfW5J3J2jDyn1UUvluAJgyboNB6QIXBO1JYnm3UiGJ4DTtVBrj6As5FxLoI6cPWnWwIoSfSxcMbx6ZkK8EhPLIeaJavbIOmSNkeYYqHzQ1w6f_uAMYLpBpTxdASseLEZmBHr/s1600/P2070215.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFAq9ezqhGfW5J3J2jDyn1UUvluAJgyboNB6QIXBO1JYnm3UiGJ4DTtVBrj6As5FxLoI6cPWnWwIoSfSxcMbx6ZkK8EhPLIeaJavbIOmSNkeYYqHzQ1w6f_uAMYLpBpTxdASseLEZmBHr/s200/P2070215.JPG" width="112" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwK2pvT-S3TGTiaMoSccyv_CU2dOj_6GXCRrdM3L2MrQLLyATzUci9zyCQiMNnO9hI61Xn8GaZC2sHkFXOhh3NCW2ypfZ3liO9ogWi5xQOGyOlbnYNTeDGQnwTAMmZouZYyUrfBQoOwyDc/s1600/P2070194.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwK2pvT-S3TGTiaMoSccyv_CU2dOj_6GXCRrdM3L2MrQLLyATzUci9zyCQiMNnO9hI61Xn8GaZC2sHkFXOhh3NCW2ypfZ3liO9ogWi5xQOGyOlbnYNTeDGQnwTAMmZouZYyUrfBQoOwyDc/s200/P2070194.JPG" width="112" /></a>Back to the cookie....The dough is a bit finicky. Once the ingredients are combined, <u>you must refrigerate it</u>. I made the dough, wrapped it in plastic wrap and chilled for most of the day, baking the fingers in the evening. Cut off a chunk, then rewrap and put in the freezer as you shape the fingers. Once in the oven, rotate the trays after 10 minutes. Don't let the fingers get too brown. The recipe should yield 60 but I got 55 out of it. <br />
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<b><span style="color: #783f04;">Witch Fingers</span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 cup butter (2 sticks), softened</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 cup powdered sugar</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 egg</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 teaspoon almond extract</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 teaspoon vanilla extract</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">2 2/3 cup AP flour</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 teaspoon baking powder</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 teaspoon salt</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">55-60 whole almonds</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">1 (.75oz) tube red decorating gel</span></span></b><br />
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<b><span style="color: #783f04;"><span style="color: black;">Combine flour, baking powder, & salt in a bowl. Set aside.</span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">Combine butter, sugar, egg, almond & vanilla extracts in a mixing bowl. Blend with an electric mixer and gradually add the dry ingredients as you continue to blend. Form dough into a ball, wrap in plastic wrap and refrigerate at least an hour. </span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">Set oven temperature to 325 degrees. </span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">Remove a small amount of dough from the dough ball. Replace remaining dough in refrigerator or freezer. Roll dough into thin rope shapes. Press almond into the tip. Squeeze cookie near the tip and again near the center of each finger to give the impression of knuckles. Make slashes into the dough at knuckles. Arrange on lightly greased cookie sheets. <u>Put cookie sheet in refrigerator for ten minutes to help retain shape when baking. </u>Bake 20-25 minutes, rotating at ten minutes. Before fingers cool completely, remove the almond from end of finger and squeeze a small amount of red gel into cavity. Replace the almond to ooze gel out around the tip. Add red gel anywhere on finger for a "bloodier" look, if desired. </span></span></b><br />
<b><span style="color: #783f04;"><span style="color: black;">originally found on allrecipes.com under Spooky Witches' Fingers</span></span></b><br />
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<b><span style="color: #783f04;"><span style="color: black;"><span style="color: purple;">Remember To Make Memories At The Table</span></span></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDY-OHapFcX-AAXE7yn0AN8K6jrE1kU0zHLPwog56SoRIGzi_latcSEXhrEi9fAOk7JDct_ZqynyoUFVCS8CzcchmB2yAZx1wjRQuKYRlPG38Nz7_1EA5QT9tSn-9dJCULlInbWD43sF5/s1600/P2070184.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDY-OHapFcX-AAXE7yn0AN8K6jrE1kU0zHLPwog56SoRIGzi_latcSEXhrEi9fAOk7JDct_ZqynyoUFVCS8CzcchmB2yAZx1wjRQuKYRlPG38Nz7_1EA5QT9tSn-9dJCULlInbWD43sF5/s200/P2070184.JPG" width="157" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hubby & Me as a Bumble Bee & Beekeeper</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-50969081275847762832013-10-23T09:52:00.000-07:002013-10-23T09:52:14.071-07:00Green Monster Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Anyone who knows me knows I'm not a big fan of Halloween. In the autumn I look forward to Thanksgiving. Lots of good food rather than sweets and a reason to give thanks for all the blessings of the year...especially Our Bounty! Yet, anyone who knows me knows I love to cook and bake, so any excuse, even Halloween is a fitting excuse.<br />
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Recently, I became interested in Pinterest. I tried to hold out and ignore joining, but a site with tons of tried recipes, fun crafts and fashion...well I'm a sucker for. So, I've given in. And I love it!! I have to time myself so I don't spend hours on this fabulous site. <br />
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I found this recipe on Pinterest under the title: Ooey Gooey Monster Eye Cookies. The only change was from vanilla extract to a teaspoon of almond extract. I wanted more of a flavor to the cookie. It<b><u> </u><i><u>is</u> </i></b>ooey gooey and sweet. I tasted the cream cheese batter and it wasn't sweet (enough) but I restrained from adding sugar and glad I did. Once the chilled batter is rolled in the powdered sugar...the cookie is sweet enough. Do put the batter in the fridge like the recipe calls for, even put it back between baking batches. My cookies took 14 minutes to bake not the suggested 10-12. So check on that. Also, the eyes can be found in most department stores like WalMart, or Craft Centers with a baking dept., the brand is Wilton. I used 2 packages. The original color is neon green, but I used regular green food coloring. It's an easy recipe. Kids will enjoy baking this, too. Original recipe found at: lilluna.com/gooey-monster-eye-cookies/<br />
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So why is a senior with no grandkids (yet) baking monster face cookies? Well...my community has a Divas club...yes, Divas. It's really an excuse to get
together with a group of fabulous women and well....coffee klatch.
We have a wonderful Women's Club which works hard for local
charities...very worth while. But Divas is just plain old fun. Two women
host the monthly "meeting". They come up with a theme...there's snacks
and lots of laughter. The theme could be Hollywood, Mother's Tribute, Snowpersons,
Valentine's, etc. Sometimes there's a demonstration of a particular
craft, or a trivia game, stuff like that. We wear pink, yeah a girlie
color, but there's a strong sense of community, womanhood and
camaraderie. It's good for the body as well as the soul. The October
meeting email read: "Wear your Witches Hat! And bring a spooky story to
read aloud. Refreshments will be served." So I will attend in a Good
Witches Hat and wearing white, of course...oh, and a pink boa. I'll
arrive with a scary story to read and....green monster cookies. It will
be a Boo-tiful Divas Gathering. <br />
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<b><span style="color: #274e13;">Green Monster Cookies </span></b><br />
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1 box Yellow Cake Mix<br />
1 stick butter, softened<br />
1 8oz bar cream cheese, softened<br />
1 egg<br />
1 teaspoon almond extract<br />
powdered sugar<br />
green food coloring<br />
candy eyes (bloodshot eyes more spooky)<br />
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Preheat oven to 350 degrees. Beat butter, almond extract, egg and cream cheese until fluffy. Mix in cake mix. Add green food coloring a drop at a time until you get the desired hue. Chill for 30 minutes. Roll a teaspoon full of batter into a ball and roll in powdered sugar. Bake on ungreased cookie sheets for 12-14 minutes. While warm press a candy eye into center of each cookie. Makes approx.4 doz.<br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-20091407121650233002013-10-09T16:35:00.000-07:002013-10-09T16:35:00.037-07:00Humble Crock Pot Beef Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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A crock pot or slow cooker is one of the most useful kitchen appliances invented. A busy mom, an in -the-workforce gal, a newbie chef...whomever, will save time and stress once she gets the hang of it. Don't keep this appliance in a back cupboard...keep it where you can readily get your hands on it. Everything from soup to dessert can be cooked in a crock pot.<br />
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Coming home on a cold winter's night to a pot of chili, soup or stew is one of life's delights. On a blistering hot day, you can cook anything your heart desires and not crank up the temperature in your home. The latest and greatest of the slow cookers now allow you to brown your meat in the pot, add additional ingredients, press a button and start the slow cooking process. Though, I don't always brown my roasts or stew meats before placing them in a crock pot, I will admit that doing so does add a more flavorful "home-cooked" taste to the meal. Now that it's more convenient to do so, it would be foolish not to.<br />
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My household consists of two, so it's not imperative that I have a large crock pot BUT I do. A five or six quart pot will hold a sizable roast or several pounds of stew meat and all the veggies. This makes it possible to either make extra for freezing or enough to send over to my son and his wife whose work day often extends into dinner time. Having a smaller pot is a good idea, too. This is perfect for split pea soup or tomato meat sauce for two or three. <br />
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Don't hesitate to get everything ready mid-day or early eve and hit the "on" switch before you go to bed. The meal is ready when you awake. Let it cool, then put the ceramic section of the pot that's filled with your meal in your refrigerator for supper or package the meal in containers. <br />
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I have found over the years that recipes I cooked a long time on the stovetop esp. ones that I had to keep a sharp eye on....stirring on a regular basis, were a snap to do in my crock pot. Not only did the recipe taste just as good, but because of the convenience-those "special dinners" were enjoyed more often. One that comes to mind is a specialty called <a href="http://cucinananette.blogspot.com/2010/02/ode-to-joe-onion.html">Genovese</a>, an Italian onion and pot roast meal.<br />
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An all-time favorite is the <b>humble Beef Stew.</b> I hope you enjoy my version of it. A few added ingredients make this basic recipe more hearty and extra tasty. As the stew cools, the gravy will thicken and be less "soupy". Be sure to serve with hot biscuits and a salad.<br />
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<b><span style="color: #38761d;"> Humble Beef Stew</span></b><br />
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4lbs stew meat, cubed<br />
1/4 cup flour<br />
10oz baby carrots<br />
8-10 red potatoes, quartered<br />
6 oz fresh mushrooms, sliced <br />
1 large onion, cut in slices<br />
1 envelope of dry onion soup<br />
1 1/2 cups beef broth<br />
1 can beef gravy <br />
2 Tablespoons parsley<br />
2 Tablespoons flour mixed<br />
in 1/2 c of cold water until<br />
all lumps dissolve<br />
2 teaspoons garlic powder<br />
2 teaspoons Gravy Master or<br />
Kitchen Bouquet (optional)<br />
salt <br />
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Place cubed beef in a large bowl and add 1/4 cup of flour and garlic powder. Mix well. Set aside. Place onion, red potatoes, carrots & mushrooms on the bottom of crock pot. Top vegetables with cubed beef. Sprinkle dry onion soup over meat. Combine the broth and parsley with the flour that has been mixed with cold water. Blend. Add Gravy Master (optional) into broth mixture. Stir. Pour mixture into pot. Add beef gravy. Blend into meat & vegetables keeping most of the vegetables at the bottom of pot. Add salt if desired. Be sure lid is secure. Cook on low 10 hours.<br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-39966383034863719312013-09-29T21:48:00.001-07:002013-09-29T21:48:15.890-07:00Salmon Francaise<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes, Salmon...not chicken or veal.<br />
I have nothing against Chicken or Veal Francaise. It's a wonderful recipe. "Francaise" <i>is</i> French, but it seems ever so popular in many Italian restaurants. It's not a difficult recipe, though there are dozens and dozens of them from which to choose. All start with dusting (<i>2 lbs</i>) of chicken cutlets (pounded thin) in flour, dipping them in (<i>2</i>) beaten eggs then frying in oil until golden brown- then the differences begin.... most believe that flour such as Wondra is a good thickener. Others swear by cornstarch. But a purist would tell you...<b>no flour</b>. You see, if you add <b>cold</b> butter (<i>1/2 stick</i>), a tablespoon pat at a time, to the white wine that has been reduced -the sauce will thicken. You do this by removing the hot pan from the burner and melting the butter. Place it back on burner if the pan cools and no longer melts the butter. On and off...on and off. So...remove the fried chicken to a platter lined with paper towels. <b>Cover platter with foil to keep chicken warm</b>. Then drain the excess oil from the pan. Saute a chopped shallot in pan and deglaze with (<i>1 cup</i>) of good white wine scraping together any brown bits. Reduce until it looks like a light syrup. Whisk in the butter as I previously explained until smooth. Add capers (<i>1 T </i>), juice of <i>3 </i>lemons (or less to taste), and fresh parsley. Some love a 1/4 cup of heavy cream added but that is truly an optional ingredient. That's all the best Francaise recipe requires. <b>Note</b>: if sauce is warmed too much, it will separate.<br />
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A true foodie is always looking for a new recipe, a way to tweak an old favorite or whatever it takes to satisfy our food lust. So there I was in my favorite supermarket perusing the shelves when I saw a display case with bright pink salmon in it. Hmmmm, I hadn't had salmon in a while... and <i>what</i> was that jar of sauce on the shelf above the cold compartment? I picked it up. Gia Russa Francaise Simmer Sauce. Huh, never heard of it. I'm always suspicious of jarred sauces, so I studied the ingredients....actually figuring I'd see a whole bunch of things I couldn't pronounced. Huh, again. Butter, white wine, garlic, lemon, chicken & vegetable stock, cornstarch, milk, parsley and a few spices I knew well. Huh. Pretty much all the ingredients in a Francaise recipe.<br />
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Then I noticed a recipe card....Mustard Dill Crusted Salmon. Now if a recipe is going to use a Francaise sauce why not call it Whatever Francaise? Well, maybe, not everyone is as familiar with this wine-lemon sauce as I first thought. Could be, right? So, I bought all the ingredients on the card, even for the recommended Tater-tot side dish, and left ever so happy.<br />
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The recipe was easy. Almost as easy as scratch Francaise. It was very tasty...buttery, lemony, with a hint of mustard and dill. There was only 210 calories per serving....very low especially if you skip the tater-tots and add sauteed veggies and a salad. With such a low calorie count....splurge with a warm, crusty loaf of bread.<br />
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If you can't find Gia Russa Francaise Simmer Sauce and really, really want to try this delicious fish dish...use my "Purist" Francaise Sauce above and substitute salmon (no frying) for the chicken. Don't use capers or parsley and definitely use the heavy cream (more if you want extra sauce). To cut cream calories...consider some vegetable or chicken broth instead of <u>extra</u> cream. Always salt & pepper to taste, if desire.<br />
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<span style="color: #e06666;"><b>Salmon Francaise</b></span><br />
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<span style="color: #e06666;"><b><span style="color: black;">2 Tablespoons butter <i>or</i> herb garlic butter</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">2 Tablespoons fresh chives, finely chopped</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">2 Tablespoons spicy brown mustard</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">1 Tablespoon <u>Dill</u> relish </span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">1 cup panko breadcrumbs</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">1 jar Gia Russa Francaise Simmer Sauce</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">2 salmon fillet about 1 1/2lb. skin removed</span></b></span><br />
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<span style="color: #e06666;"><b><span style="color: black;">Preheat oven to 400 degrees. Melt butter on the stovetop or in the microwave.</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">Chop chives and set aside</span></b></span><br />
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<span style="color: #e06666;"><b><span style="color: black;">Stir mustard, dill relish, breadcrumbs, chives into melted butter. Blend well.</span></b></span><br />
<span style="color: #e06666;"><b><span style="color: black;">Pour about a cup of the Francaise sauce into a 13X9 baking dish and spread it in the dish. Top with salmon. Pour the rest of the sauce over the salmon, then top with the buttered breadcrumb mixture. Bake for 20 minutes or until opaque and flaky. Serves 2 or 4 depending on size of salmon fillet.</span> </b></span><br />
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<b><span style="color: #274e13;"></span><span style="color: #274e13;"><br /></span></b>
<span style="color: purple;"><b>Remember To Make Memories At The Table</b></span><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com2tag:blogger.com,1999:blog-1642557695690936462.post-67233759619989270752013-09-11T14:18:00.001-07:002013-09-11T14:18:39.318-07:00Savoring Savannah: Crab Stew & Orange Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi y'all. I ate my way through Savannah. I honestly did. My husband quipped that I never looked happier than when I was seated in <strike>Debi's</strike> Laurie's on Fried Chicken Thursday.<br />
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It all started at the Visitor's Center in Savannah Georgia's Historic District. We asked Carole for a tip or two for our two day visit. Carole is a southern lady who politely acknowledged me, but focused all her charm on my hubby, Steve. Who can argue with the upbringing of a southern belle? She pointed on a map all the must see attractions and when asked where to dine, she drawled, "If you leave Savannah hungry, you have no one to blame but yourself." That was the kiss of death.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5ncpdUHM74SdhCweBhUb3WdVu5ecuPGklVekJDTzDqbj4Nm_M6S2-mS5VXr6ZeXrIP3qsZKGpOCyNhClvp_FopUIFNbRUXhyQZpRK_hIkkBT6UgTz9A-TlhjQxV00m0Rx5Z-eRL_YbRi/s1600/CityWalk.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5ncpdUHM74SdhCweBhUb3WdVu5ecuPGklVekJDTzDqbj4Nm_M6S2-mS5VXr6ZeXrIP3qsZKGpOCyNhClvp_FopUIFNbRUXhyQZpRK_hIkkBT6UgTz9A-TlhjQxV00m0Rx5Z-eRL_YbRi/s200/CityWalk.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">City Walk</td></tr>
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There are 668 Savannah restaurants reviewed on tripadvisor. I only wanted to choose one. Steve and I headed to <i><b>Paula Deen's Lady & Sons</b>.</i> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD06IrcoQHKQV2cTBpXQqQkabIXZ3xFxyOO0Xg8F7bx31vzntnyvf2ufIooIhpNMGFaAveaqBRUi3LytfwX7aFwFdBehkcCCFUGrZvBq3VNhEO2At-Lp_ouCP9Mrx6fKu-wb20i_ORH7Cm/s1600/DSC03498.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD06IrcoQHKQV2cTBpXQqQkabIXZ3xFxyOO0Xg8F7bx31vzntnyvf2ufIooIhpNMGFaAveaqBRUi3LytfwX7aFwFdBehkcCCFUGrZvBq3VNhEO2At-Lp_ouCP9Mrx6fKu-wb20i_ORH7Cm/s200/DSC03498.JPG" width="150" /></a>It had a limited menu, no ambiance and entrees at $27. No thank you, Paula. So our quest began...fortunately many restaurants had their menu tacked to a window. An hour later nothing caught my fancy, not even in restaurant laden, City Walk. Was I being too picky? Too food judgmental? Or was Carole at the Visitor Center's quip truly the kiss of death? Would I be destined to leave Savannah hungry & on the first night, no less? <br />
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So we vacated a coveted parking space, and toodled around looking for the "right" restaurant. <b><i>Sisters</i></b> on Skidaway Rd got good reviews for its down home southern cookin'. We stopped in. It was cafeteria style with one choice of meat and three sides. There was ox tails, turkey wings, pork chops, liver & onions, fried chicken and more. The sides: tomato & okra, lima beans, mac & cheese, collard greens & then some. It piqued my interest, but not so much my husband and we both agreed we wanted an eatery with some ambiance and more one-on-one attention. We were on the hunt, once again.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEENPvXCFqrUn1MMLGjaG7PDj9ARxxp7za6PSInyh1ifx2b2ZpYX0EkiaI9EF4FTEes-wBCR_Ec38jrMdYDBZYP5qx-Ka6Sn7vIpBNiM1YHQ3WR7hxSPyLEv5YXEgeBxbysgoCOSVE0zJI/s1600/DSC03509.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEENPvXCFqrUn1MMLGjaG7PDj9ARxxp7za6PSInyh1ifx2b2ZpYX0EkiaI9EF4FTEes-wBCR_Ec38jrMdYDBZYP5qx-Ka6Sn7vIpBNiM1YHQ3WR7hxSPyLEv5YXEgeBxbysgoCOSVE0zJI/s200/DSC03509.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tubby's Tank House</td></tr>
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Finally, near Tybee Island was <b><i>Tubby's Tank House.</i></b> It had a hefty menu of fish, burgers, chicken & rib eye steak. We began with blackened yellow fin tuna, then the most silky <span style="color: magenta;">crab stew,</span><br />
I ordered grilled scallops with baked sweet potato, hush puppies and Cole slaw. Steve had a fried shrimp platter. Mark, our waiter, made the meal more enjoyable with his humor and kind demeanor. I'm sure his manners came from being raised by missionary parents. Good luck, Mark, with your screen writing career!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPfDv9FMLwwJOt8XoIFYT8iYCMOE48qKWUuRB8FQ9fJrUUqn27IpEZPcBHqTTiI5HhgchnTHQPy8gJlZxHEgGsARZ5M-_NtteDoJvHwiI0D8WBGYtPTlKe_-Gkla6DjUU_QFe27oLH11a/s1600/DSC03507.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPfDv9FMLwwJOt8XoIFYT8iYCMOE48qKWUuRB8FQ9fJrUUqn27IpEZPcBHqTTiI5HhgchnTHQPy8gJlZxHEgGsARZ5M-_NtteDoJvHwiI0D8WBGYtPTlKe_-Gkla6DjUU_QFe27oLH11a/s200/DSC03507.JPG" width="200" /></a>A 10 A.M. Walking Tour was first thing on our list the next day. A dash into <b>Panera Bread</b> cafe gave way to the most delicious <span style="color: purple;">Orange Scone </span>and steaming cup of coffee. I loved those scones so much that before we left Georgia, I bought 3 to take home. Yeah, I know I can buy them in any Panera, but I have Food OCD.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ29L00F0auiqB_5Cx_TKBg9GcjcBOh41E3ZPvul1dVWuU2fJuolt_OgzQb5Wxc1zrI5R9uOJyK6AZkXMC2B-ymAstLVkt_1iY65ztdPkfND-9hiRhK6Ombnj2A40TxnipokYk9enH6DI7/s1600/DSC03549.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ29L00F0auiqB_5Cx_TKBg9GcjcBOh41E3ZPvul1dVWuU2fJuolt_OgzQb5Wxc1zrI5R9uOJyK6AZkXMC2B-ymAstLVkt_1iY65ztdPkfND-9hiRhK6Ombnj2A40TxnipokYk9enH6DI7/s200/DSC03549.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two cuties at Panera Bread</td></tr>
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Anyway, Savannah Dan met four of us at Jefferson Square. It was a leisurely stroll with a Southern Gentleman who spoke about local tales, architecture, churches, cemeteries, fascinating history, "No hard feelings...it's all good" he liked to say to the Northerners, and of course restaurants was a talking point. After two hours, he asked if we had any questions. Sure, I did. Where can I get truly southern fried chicken?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCmyeQNrgynhefOXH6Zjcu1ch4h0wE980HHdBpee9bl0i1ZfepV-JIEYJNRkSyahb-3sObG9N0AujL-FCkB1H9AwX-T8SvTYrLNGVMvNfSBVpYtX6uwfSDnwGq6pXVqmqU62lgYgrCh0e/s1600/DSC03545.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCmyeQNrgynhefOXH6Zjcu1ch4h0wE980HHdBpee9bl0i1ZfepV-JIEYJNRkSyahb-3sObG9N0AujL-FCkB1H9AwX-T8SvTYrLNGVMvNfSBVpYtX6uwfSDnwGq6pXVqmqU62lgYgrCh0e/s200/DSC03545.JPG" width="200" /></a><b><i><strike>Debi's </strike>Laurie's</i></b> on West State Street is the restaurant where Jenny worked in the movie, Forrest Gump. Thursdays was Fried Chicken Day...just what I hankered for. I delighted our good-natured waitress,<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBX-EfYXZK4gmHbV4lpJzQlifZIIzmK2ckMxHpAuuKNEgV1gKYhKFTTVlZ0-t-o7JP7FPI78oRKCkRoHJbICpx33i_642gOxXiaJyN_fnGGOrrM-Ta4nf-DbZaXGG9T47rSa740B8cUTwl/s1600/DSC03548.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBX-EfYXZK4gmHbV4lpJzQlifZIIzmK2ckMxHpAuuKNEgV1gKYhKFTTVlZ0-t-o7JP7FPI78oRKCkRoHJbICpx33i_642gOxXiaJyN_fnGGOrrM-Ta4nf-DbZaXGG9T47rSa740B8cUTwl/s200/DSC03548.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Chicken @ Laurie's</td></tr>
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Eleanora, by ordering dark meat, collard greens and rice with gravy...so down south....so delish! It was nothing short of finger lickin' great! Steve had a chicken salad sandwich with fries. And who did we meet there? Savannah Dan...now ya know it's a good place to eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLzbEIf488plu1NFnNcxpt8R6Oci4-ZQ7nwycmztd45MQkTwi5JUAhc4zsvu5WbJgqpG5W2PB9Sn4xfqSsX_MWWnY0zzngZv5_4dVVpv5EhAYdoxp-oOU69zKmOYA3KfcJPtC5y-c-BhY/s1600/DSC03568.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLzbEIf488plu1NFnNcxpt8R6Oci4-ZQ7nwycmztd45MQkTwi5JUAhc4zsvu5WbJgqpG5W2PB9Sn4xfqSsX_MWWnY0zzngZv5_4dVVpv5EhAYdoxp-oOU69zKmOYA3KfcJPtC5y-c-BhY/s200/DSC03568.JPG" width="200" /></a>Carole said, "You can't leave Savannah without tasting <b><i>Leopold's Ice Cream</i>.</b> You must try Tutti-Frutti." A Savannah tradition since 1919, it boasts a unique selection of freshly made super premium ice cream, milk shakes & ice cream sodas. It was not an idle boast. Tutti-Frutti was tempting, but I really wanted Butter Pecan. Steve had Pistachio which was loaded with pistachio nuts. Mine was creamy wonderful. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2vOWH0FbJAfmh-ZYjiXR0t5g-lN3voo7t0dvnYHjdUwjv8XHtVcQ_jPV9Wdvc9bJKWMGLVXOY8GbfRQY3-AyV3Crc-SpCMf2kwbRCk6C5iQHQnsO7KI4Pw007foOJ8f6ver4fIUaImk3/s1600/DSC03571.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2vOWH0FbJAfmh-ZYjiXR0t5g-lN3voo7t0dvnYHjdUwjv8XHtVcQ_jPV9Wdvc9bJKWMGLVXOY8GbfRQY3-AyV3Crc-SpCMf2kwbRCk6C5iQHQnsO7KI4Pw007foOJ8f6ver4fIUaImk3/s200/DSC03571.JPG" width="200" /></a><br />
Our two day vacation to Savannah was winding down. We spent the better part of the day in and out of every shop on the famous and not too be missed, River Street. We wanted to visit a museum and/or tour a historical home, but it was getting late and streets were being corded off for a fashion festival. Now clothing and shoes call to me, but not Steven...so we made our way back to our hotel. <br />
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We had time for a rare nap, shower, re-dress and then head out for supper. Two choices: <b><i>Sweet Potatoes Kitchen</i> </b>on Waters Ave or<b> <i>Sand Fly BBQ</i></b> on Ferguson. Sweet Potatoes Kitchen had mixed reviews and a limited menu with only two dishes standing out, Peach glazed chicken and meatloaf. There was Jamaican jerked chicken or pork, catfish and gumbo, but nothing tickled our fancy. So we drove to Sand Fly<br />
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<tr><td class="tr-caption" style="text-align: center;">Sand Fly </td></tr>
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Southern BBQ...should anyone leave Georgia without tasting it? No. Sand Fly fit the bill with good reviews. There's a lot of casual restaurants in Savannah....this one was just that. Casual. The full menu was written in chalk on a huge blackboard. One wall was completely covered with license plates from every state. We ordered the Hog Wild Platter for two which consisted of 2 ribs, pulled pork, beef brisket, smoked sausage, potato salad and baked beans, oh & a thick slice of toast. Three sauces were bottled on the table: honey mustard, sweet ketchup-based BBQ sauce and a crushed red pepper sauce. The meal was good and just the right portion. The meats were smoky and tender...the best was the sausage. Steve raved about it. A country western crooner sang, "Save a Horse, Ride a Cowboy" while we drank bottled beer and took in the feel of the place. With a bill of $25, ya get your monies worth.<br />
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So I gained a few pounds, my cholesterol is probably higher, and I'm still trying to catch up on sleep, but our vacation to Georgia was memorable. There's 668 restaurants to savor in Savannah and they're now on my bucket list. I'm determined &.... Who can argue with a gal with an Italian upbringing?<br />
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<span style="color: blue;"><b>Crab Stew</b></span><br />
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16 oz crab claw meat (this will give you larger chunks)<br />
2 Tbsp butter<br />
2 cups milk<br />
2 cups light cream<br />
1/2 tsp Tabasco sauce<br />
1 tsp Worcestershire sauce<br />
2 Tbsp sherry<br />
3 red or yellow potatoes peel and cut in 1 inch cubes<br />
salt<br />
paprika <br />
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Place potatoes in a pot of cold, salted water and bring to a boil. Once boiling, lower to medium heat. Start testing doneness at 5 minutes and continue testing until potatoes are cooked but still firm. Drain and set aside.<br />
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Bring crab, butter and milk to a slow simmer for 10 minutes. Never boil milk or cream. Add cream, cooked potatoes and sauces. Add salt to taste. Bring just to boiling point, stirring gently and not too often so as to keep crab meat as whole as possible. Add sherry and turn off heat. Let stand for 2 minutes. Sprinkle a dash of paprika on top. Serves 4<br />
<span style="color: red;">*an easier version:</span> Eliminate potatoes & use one can of cream of mushroom <u><b>or</b> </u>celery soup (if you are fond of the taste of celery) and one can of cream of potato soup. Use <u>1 cup</u> of milk and <u>1 cup</u> of light cream. Add the soups in the first step with butter & milk. Heat and stir until smooth, <b>then </b>add crab so it doesn't break apart as you smooth out the soups. Simmer 10 minutes and follow the recipe. You may not need salt. <br />
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<span style="color: #b45f06;"><b>Orange Scones </b></span><br />
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<span style="color: #b45f06;"><span style="color: black;">1 cup AP flour</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">1 cup whole wheat flour</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">1/4 cup sugar (more if you like it sweet)</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">2 1/2 tsp baking powder</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">2 tsp grated orange zest or peel</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">1/4 tsp salt</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">5 1/2 Tbsp cold butter </span></span><br />
<span style="color: #b45f06;"><span style="color: black;">1/3 cup milk</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">1 egg</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">1/2 c chopped mandarin oranges, drained</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">(can reserve juice for glaze) </span></span><br />
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<b><span style="color: #b45f06;"><span style="color: black;">Glaze icing</span></span></b><br />
<span style="color: #b45f06;"><span style="color: black;">1 cup powdered sugar (or more)</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">3 Tbsp orange juice</span></span><br />
<span style="color: #b45f06;"><span style="color: black;">2 Tbsp orange marmalade</span></span><br />
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<span style="color: #b45f06;"><span style="color: black;">Pre heat oven to 400 degrees. In a large bowl, combine flours, sugar, baking powder, orange zest or peel, and salt. Cut in butter until mixture is similar to coarse crumbs. In a separate bowl, whisk together milk and egg & blend into dry ingredients until just combined. Stir in oranges. Place "dough" on a floured surface and knead about 10 times. Don't over knead. Pat into a 6 inch round and cut into 8 pieces or more for smaller scones, if desired. Separate and place wedges on a greased baking sheet. Bake for 15-20 minutes or until golden brown. Let cool before icing.</span></span><br />
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<span style="color: #b45f06;"><span style="color: black;"><b>Icing:</b> Put powdered sugar in a bowl, stir in orange juice and mix well until all lumps disappear. Add orange marmalade. Mix well. If too thick, add more juice <u>a little at a time</u>. If more icing is desired...make a second batch of icing. Brush glaze over the tops of cooled scones. </span></span><br />
<b><span style="color: purple;">Remember To Make Memories At The Table</span></b><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-67236198589396437052013-08-26T20:01:00.000-07:002013-09-23T09:09:57.179-07:00Frozen Margarita Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Yep, any excuse for a party. Living in Victoria Gardens is like a 24/7 summer camp. My son likes to say that we party like a bunch of college students who don't have to wake up for class. Yep. We earned it. <br />
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Aside from the usual parties...The Christmas Crawl, New Year's Eve (Akvavit, anyone?), Cinco de Mayo, monthly Birthdays, we attend or host a Taco Party, It's May Party, It's Only 80 Degrees Party<b> ;)</b> and the latest....<b><span style="color: #38761d;">Lime Pickin' Party.</span></b> Yep.<br />
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Got an invite....The Limes are ready for Picking, so bring a basket. We will provide the pizza and dessert. Bring what you drink.<br />
The Host Couple, John and Felicia, have a unique citrus tree. As I mentioned in my post <a href="http://cucinananette.blogspot.com/search/label/Lime%20Cookies">Lime Cookies</a> this tree produces limes, lemons and honey bell oranges alternating every 4 months. Just-way cool. So it's lime season and a great reason to have a party.<br />
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I couldn't pass up trying out a new recipe. Any excuse, right? So what to bring, what to bring? Hmmm made Lime Cookies for a Taco Party, so I don't want to repeat. Finger snap! Margarita, anyone? I just happened to have Bacardi Margarita Mixer in my freezer. I used the basis of a popular Lemonade Pie recipe and combined it with cream cheese to give it more body....okay and more calories.<br />
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This frozen pie is perfect for a hot, summer evening party. The Margarita mixer is lime-tangy-sweet. If you want an easy dessert that's creamy and very refreshing, this is the one. It will not disappoint the adult palate. <br />
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I hear there's a frozen Mai Tai Daiquiri mix....Luau, anyone? Yep.<br />
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<b>**tips</b>: this is a simple pie to make, but it does need some prep thought. The night before-put mixer bowl, beater(s), can of condensed milk in refrigerator. Whipped topping should be thawed, but kept as cold as possible. Keep Margarita mix in freezer until ready to use. Doing this will keep the filling from becoming liquidy. FOLD in whipped topping....do not stir or mix briskly. Once pie crust is filled, cover with plastic wrap and <b>freeze</b> <b>at least five hours</b> or overnight. Great make-ahead dessert. You can use any flavor frozen concentrate-lemonade, limeade, orange, strawberry, pina colada, etc.<br />
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<span style="color: #0b5394;">Quick Update</span>: The pie got rave reviews! Not a crumb left on the plate. The Lime Pickin' Party was lots of fun with much laughter and good-natured teasing. We will be doing it again in lemon pickin' season! <br />
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<span style="color: #274e13;"><b>Frozen Margarita Pie</b></span><br />
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1 (8oz) package cream cheese, softened<br />
1 (14oz) can sweetened, condensed milk<br />
6 oz. frozen Bacardi Margarita mixer<br />
12 oz frozen whipped topping<br />
2 drops green food color (optional)<br />
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Pie crust:<br />
Graham cracker pie crust, ready made<br />
or<br />
1 1/4 cup graham cracker crumbs<br />
3 Tbs sugar <br />
5 1/2 Tbs butter, melted<br />
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To make pie crust: In a bowl, stir together the graham cracker crumbs, sugar and melted butter until combined. Pour into a 9inch pie plate and press mixture firmly along the bottom and sides of plate. Bake 7-8 minutes in a 350 degree oven, then chill before filling. OR don't bake and chill for 1 hour.<br />
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Put softened cream cheese into the cold mixing bowl and beat until light and fluffy. Gradually add condensed milk and Margarita mixer and just mix until combined. By hand, fold in whipped topping and food coloring. Once combined, pour into graham cracker pie crust. Cover in plastic wrap and freeze.<br />
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<b><span style="color: purple;">Remember To Make Memories At The Table</span></b></div>
Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-65953974650060548872013-08-24T11:36:00.001-07:002013-09-23T09:10:29.486-07:00Shrimp, Grape Tomato & Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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My son likes to cook. Being a modern husband he shares this duty with his wife. He often calls me for the details of a recipe at least once, okay, twice, even three times. Patience. I remind myself that cooking a good meal takes practice and I've been doing it for, uh, let's say, a long time. Hours after his final call will come the really final phone call...."Mom, it came out great!" The kid is a chip off the old, Italian block.<br />
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Back to the supper time phone calls....when Jared's phone number pops up on the caller ID and all I hear is a groan, I pretty much know there's a recipe dilemma. The most common..."I forgot to defrost something to cook." Now, I have rarely faced this problem in my years of cooking. First, I am a obsessive compulsive grocery shopper. I get a high walking into a supermarket. Sooooo, I have enough pantry staples and frozen food in my freezer to survive a small war. Secondly, I take after my mother. She can grab 4 ingredients and create a feast fit for a queen. So, forgetting to defrost has never been a problem for me, BUT...this trait hasn't formed on my chip off the old, Italian block....yet.<br />
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When that supper emergency call comes in, I ask, "Do you have this, this, this or this?" If he has at least two on the list, we've hit a home run. I will now give my dear foodie readers this gem of advice...Keep a bag of shrimp or a small bag of ready-made meatballs or a package of grilled & ready chicken strips and any frozen veggie in your freezer. If you do, you will never be stumped on what to cook tonight. <br />
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The recipe in today's post is simple, quick and tasty. The trick is season, season, season the few ingredients needed and you will enjoy this meal, heartily! It serves 1, so double or triple as needed.<br />
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<b><span style="color: purple;">Shrimp, Grape Tomatoes, & Pasta</span></b><br />
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6 large to jumbo shrimp, cooked or if fresh, deveined and tail removed <br />
6 Grape tomatoes, sliced in half lengthwise<br />
1 Tablespoon olive oil + extra <br />
1 handful fresh basil<br />
1/2 cup broth, any flavor<br />
3 cloves garlic<br />
salt, pepper & garlic powder<br />
angel hair pasta, enough for one serving OR<br />
Rice sticks/noodles, yes, rice sticks<br />
(I'm eating less wheat these days)<br />
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Put cleaned shrimp in a small bowl with garlic powder, salt, pepper and a bit of olive oil. Mix & set aside. Begin cooking pasta according to directions. While pasta is cooking, drizzle Tbs. of oil in a pan and saute garlic cloves for about 2 minutes. Add grape tomatoes, sprinkled with a bit of salt and more garlic powder, and saute for 3 minutes. Add shrimp and cook approx. 3 minutes on each side. If using pre-cooked shrimp then saute only 2 minutes.<br />
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Slowly add broth while <b>gently</b> stirring all browned bits together with broth. Simmer 2 minutes. Add fresh basil and simmer 1 minute. Drain pasta well.<br />
Serve shrimp mixture over the pasta with a side salad and enjoy!<br />
*you can add more broth, but first be sure to scrape together all those tasty brown bits in the pan, then add more broth. <br />
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<span style="color: purple;"><b>Remember To Make Memories At The Table</b></span><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-15777157829422688472013-06-26T08:31:00.001-07:002013-09-23T09:10:55.107-07:00Zucchini Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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It's never too hot to have a bowl of soup or a cup of coffee, for that matter. This soup is a summer favorite because of the abundance of zucchini during this season. You can use green or yellow or both. It's a light soup and perfect for a hot day. Living in Florida with air conditioning makes eating soup just as enjoyable as if I were eating it on a brisk winter eve. But even in the midst of a NY heatwave this soup was a must have.<br />
Growing up, my dad always had a vegetable garden in the yard. Never a huge one, but one that contained tomatoes, zucchini, eggplant and basil. I remember weaving through the rows of tomato plants with Dad. Sometimes, he took a small salt shaker with him and we'd pluck a rosy plum tomato off the vine and with the sun beating down on us, sprinkle the salt on a tomato before we ate it. The warm fruit would burst and squirt juice in every direction often dribbling down our hands. It was glorious and one of life's small pleasures. <br />
Our summer bounty would yield vegetables for fresh tomato sauce, eggplant either for Parmesan or just breaded and baked/fried slices to nibble on. Zucchini went into soups, breads, or stuffed with mounds of breadcrumbs, cheese and sometimes browned ground beef. And those zucchini flowers! Battered and deep fried....fit for a king! Nonna made a Sicilian style pizza in her dark lasagna pan. It is what we call today, Pizza Margherita...tomato slices, fresh mozzarella with fresh basil on homemade crust. The colors of Italy. I adored eating it cold the next morning!<br />
The best treat...dunking slices of Italian bread into a bowl filled with chunks of tomato, basil, olive oil, a splash of warm water and salt. There we would all be...dunking, chatting, laughing together until we ate our fill. So simple, so inexpensive....so heavenly wonderful! If you add slices of fresh mozzarella to it, it became tomato caprese, but in those days I didn't even know it had a fancy name. It was just? Just what Momma made for us from the garden. <br />
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Nonna added a beaten egg to this zucchini soup. It was the Italian version of Chinese Egg Drop Soup. The beaten egg gives the soup some body. It brings back heart-warming memories of a little tomboy sitting at Nonna's Formica-topped table spooning zucchini soup into her mouth, skinny legs swinging beneath that table, all the while gazing at her favorite wall plaque ...<span style="color: red;">God Bless Our Home</span>. Truer words were never written. It was blessed then and it is blessed now. Grazie, Dio. <br />
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<span style="color: #274e13;"><b>Zucchini Soup</b></span><br />
2 medium size zucchini, small diced pieces<br />
1 can broth, any variety<br />
6 cups of water<br />
1 small onion, diced<br />
4 cloves garlic<br />
1 teaspoon dried parsley<br />
1 teaspoon dried basil<br />
onion powder<br />
garlic powder<br />
salt<br />
1 T olive oil<br />
rice or orzo pasta, optional<br />
egg, beaten, optional <br />
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Rinse and dry two zucchini. Dice into small cubes. Dice onion. Peel garlic cloves.<br />
Sprinkle olive oil (not too much or soup will be greasy) into a soup pot. Once oil is hot, add the garlic cloves and saute for a couple of minutes then add zucchini & onion. Saute until clear and soft approx. 20 min. Add parsley and basil. Mix. Add broth and water. Heat to boil then lower to simmer. Season to taste with salt, onion powder, garlic powder. Simmer for 1 hour. <br />
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If desired, cook rice or orzo pasta according to directions. Add a scoop to bottom of soup bowl, then add soup. Top with grated Parmesan cheese.<br />
**Zucchini Egg Drop Soup: after soup has simmered for an hour, slowly add one beaten egg to it and whisk vigorously. I separate the soup into two containers and have one half egg drop and the other half without egg.<br />
Soup freezes very well. Serves 6<br />
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<span style="color: purple;">Remember To Make Memories At The Table</span><br />
<br /></div>
Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com2tag:blogger.com,1999:blog-1642557695690936462.post-914325068438737652013-06-16T13:24:00.002-07:002013-09-23T09:11:21.732-07:00Kielbasa with Spinach & Spaghetti<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a lazy woman's meal. It sounds better if I said busy woman but that isn't the case, <i>this time.</i> When I worked full time, was raising a child, involved in a zillion committees, I wasn't as busy as I am now as a retiree. Honest.<br />
Seniors would come into my office and tell me how busy they were, not a minute to spare. And I'd <i>think,</i> "Yeah, sure. I'd like to be as busy as this person." How fresh was I? Nonna's words would come to mind, "Spit in the air and it will come back in your face." In a milder sense of her words.<br />
So here I am busier than ever with not a moment to spare...most of the time. BUT I love it. I'm busy because I want it that way. On any given day, I could shrug and say..."I ain't doin' that any more." Ah, the luxury of growing older.<br />
The evening I cooked this recipe was a day that my dh got a call from a buddy inviting him to see a movie and grab pizza with a bunch of the guys. See, they are the R.O.M.E.O. club. Nah, nothing to do with romance...although of few of them "still-got-it". It stands for <u>R</u>etired <u>O</u>ld <u>M</u>en <u>E</u>ating <u>O</u>ut. Ray came up with that one...he's a funny guy. A group of women play Mahjong together and the husbands go out that night. Me, I savor the evening alone and cook whatever I damn well please.<br />
So, there was leftover spaghetti in the fridge, a half a kielbasa and a bag of spinach. All the makings of a meal. It was quick, tasty and oh, how I hate to toss out good food. Must be the senior in me or the busy woman or the lazy woman....what-evahhh.<br />
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<b><span style="color: #274e13;"><u>Kielbasa with Spinach & Spaghetti </u></span></b><br />
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Kielbasa: type of your choice turkey, beef etc<br />
or any sausage will do. I use Hillshire ring<br />
Spinach 2 hand fulls, washed<br />
small onion, sliced (optional)<br />
Spaghetti or any type of pasta,<br />
leftovers will do fine<br />
salt, (optional) <br />
If you want to go crazy, add a Tblspoon of pine nuts or walnuts <br />
<br />
Cut kielbasa into rings or pieces and brown in a skillet. Add onion & cook until tender. Add the spinach and let it cook until wilted. Add pasta to this and heat through. Add salt to taste. No need to add spices unless you want more garlic or onion taste, then add garlic and/or onion powder. The fat from kielbasa is enough to brown the ingredients in or you can add a touch of olive oil, if needed. Serve with a salad.<br />
Can't get much easier than this!<br />
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<span style="color: purple;">Remember To Make Memories At The Table</span><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-90629231995657349752013-06-11T18:08:00.000-07:002013-09-23T09:12:25.709-07:00Kitchen Tips <div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: blue;">My friend, Lynn, sent me these great tips. Wanted to share them with my food buddies. Enjoy!</span></b><br />
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<tr><td class="tr-caption" style="text-align: center;">Use unscented dental floss to cut cakes, cheeses & other soft solids perfectly!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="color: purple;">Remember To Make Memories At The Table</span></div>
Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com2tag:blogger.com,1999:blog-1642557695690936462.post-29087513354709784552013-01-23T13:48:00.001-08:002013-09-23T09:13:13.589-07:00Cherry Bliss Fruit Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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I live in an Active Adult Community where diet is an evil word. There's always an event to attend and most events involve, food. The saving grace is that there are many exercise programs to take advantage of...zumba, aerobics, circuit training, pilates, tennis, men's boot camp & more. The fitness center is more than adequate for a great workout. The community is so lovely and safe that just walking and admiring my surroundings can keep me fit-as-a-fiddle. And it does work!<br />
But I can't let my guard down....no, no, no...because on the other side of the scale is, a monthly Wine Social, Pot Luck Supper, and a cafe that serves tasty meals. Add in the "special" activities like, Mardi Gras, Valentine's Day Dinner/Dance, 50's Night, Lobster Boil to name a few and the pounds pack on. Having 12 close Girl Friends adds up to lots of house parties and dinners out. But I wouldn't trade any of this. Living in Victoria Gardens is my slice of Paradise. Ain't Life Grand!?<br />
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I never made a Fruit Dip, maybe because it sounds like something a skinny, health conscious woman might have in her recipe box. The last one I tasted was at our Holiday House Crawl. Maryann served a gooey caramel dip with a variety of fruit slices. So darn good. I was trying to come up with something to bring to the Wine Social. While perusing the refrigerated section of the supermarket, I saw an eye-catching green colored dip. The ingredients were interesting, but the price ridiculously high. I would need about 4 containers and that wasn't happening. Sooooo, I do what I often do....I created it myself. I was happy with the results. Sweet but not overly so, tangy, crunchy yet smooth and refreshing.<br />
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The one I brought to the Wine Social had been made with pistachio and green in color. When another Foodie, Loretta, tasted it she liked it lots and suggested I make it for a baby shower we were going to attend. Pink for the baby girl just born. I changed the pistachio to cherry and the apple slices to strawberries. It worked. Hope you enjoy both recipes.<br />
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<span style="color: #e06666;"><b><span style="color: #cc0000;">Cherry Bliss Fruit Dip</span> </b></span><br />
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<span style="color: #e06666;"><span style="color: black;">8 oz</span><b><span style="color: black;"> </span></b><span style="color: black;">sour cream</span></span><br />
<span style="color: #e06666;"><span style="color: black;">4 oz (approx.1/2 of a 7 1/2 oz jar) of Marshmallow Fluff</span></span><br />
<span style="color: #e06666;"><span style="color: black;">8 oz can crushed pineapple</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1/2 cup walnuts, chopped fine</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1 1/2 teaspoon cherry Jello mix</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1/2 to 1 packet of Splenda (blends better than sugar)</span></span><br />
<span style="color: #e06666;"><span style="color: black;">In a hand or electric chopper chop the crushed pineapple so it is very fine. Do the same with the walnuts. In a medium size mixing bowl, blend together the sour cream, marshmallow fluff, & Splenda. Add cherry Jello until you achieve the desired color. I used 1 1/2 teaspoon for a light pink. Mix. Fold in pineapple and nuts. Chill covered until serving.</span></span><br />
<span style="color: #e06666;"><span style="color: black;">Wash strawberries at the last minute and serve with fruit dip.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">yes, the dip is green</td></tr>
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<span style="color: #e06666;"><span style="color: black;">For <span style="color: #6aa84f;"><b><span style="color: #38761d;">Pistachio Paradise Fruit Dip</span>:</b></span> swap cherry Jello mix for pistachio instant pudding. This pudding has bits of pistachio nuts already in it. You can add extra nuts if you desire. All the ingredients remain the same. Great for St. Patrick's Day supper or even green for Christmas! I served this with apple slices. Sorry photo doesn't show the crushed pineapple, but it was included in the final recipe. Re: the Splenda, add amount to your sweet taste.</span></span><br />
<span style="color: #e06666;"><span style="color: black;"><span style="color: red;">Remember To Make Memories At The Table</span></span></span><br />
<span style="color: #e06666;"><span style="color: black;"> </span><b> </b></span><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-30823717083172674582013-01-21T10:44:00.000-08:002013-09-23T09:13:46.486-07:00Eggnog Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
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I love eggnog and right before Christmas I buy a quart. Yes, it's fattening and the richness doesn't always agree with my tummy, but it tastes so darn good. And what's Christmas morning without eggnog sprinkled with nutmeg? Okay, a drop of rum or brandy doesn't hurt either. So after the one glass, the container goes back in the refrigerator. Sadly, the leftover often gets dumped in the sink.<br />
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Ahhhh, but not this year. First of all, I read online that eggnog can be frozen. Who knew?! Secondly, I was given a recipe for an Eggnog Loaf from who else but, my baking diva sister, Joan. Since I intended to bake with the eggnog, it wouldn't bother me if the texture changed a bit. Thinking back, I do remember making a wonderful eggnog bread pudding one year, but it was around Thanksgiving not after Christmas.<br />
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I thought I was through baking for awhile after the hearty amount of goodies I baked for Christmas. But a friend, Jon from my community, was having a birthday on the 2nd of January and I thought this loaf would be a nice birthday surprise. His wife, Shari, commented that his special day kind of gets lost in the holiday shuffle. <br />
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It was rather brave of me or stupid to try something new on the poor guy, but it looked like a simple recipe and, heck, I had all the ingredients. Shari assured me that the loaf was moist and tasty. Jon enjoyed it and Shari even toasted a slice the next morning for breakfast. Good idea!<br />
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<b><span style="color: blue;">Eggnog Loaf</span></b><br />
2 eggs, beaten<br />
1 1/2 cups eggnog<br />
3 Tablespoons rum <br />
1 cup white sugar<br />
1/4 cup butter (soften)<br />
1/4 cup canola oil or vegetable oil<br />
2 1/4 cups AP flour<br />
1 pkg. instant vanilla pudding <br />
2 teaspoons baking powder <br />
1/2 teaspoon salt<br />
1/2 teaspoon ground nutmeg<br />
Powdered sugar to dust top of loaf <br />
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Preheat oven to 350 degrees. Grease bottom <u>only</u> of a 9x5 inch loaf pan.<br />
Blend together eggs, eggnog, rum, sugar, butter & oil.<br />
Sift together the flour, baking powder, salt, vanilla pudding & nutmeg.<br />
Add to eggnog mixture and stir just enough to moisten; pour into prepared pan. <br />
Bake loaf for 60 minutes or until toothpick inserted in the center comes out clean.<br />
Cool for 10 minutes then remove from pan. Cool completely. Dust top with powdered sugar.<br />
*if it needs extra time to bake through, you can cover top with foil if it is getting too brown.<br />
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<span style="color: red;"><b>Remember to Make Memories At The Table</b></span><br />
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0tag:blogger.com,1999:blog-1642557695690936462.post-56474894373801006922012-12-21T11:59:00.000-08:002013-09-23T09:14:22.342-07:00Italian Christmas Jam Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Finally, the flour and the sugar are put away. Unlike my mom, I won't be making another batch of Christmas cookies because the tin is low on goodies. That's it...fini!~ I baked 6 different kinds of cookies, a few less than most years. The American standbys are a must...chocolate chip, oatmeal raisin & snickerdoodles. Everyone loves them, Christmas or not. Okay, I'll confess...I also bake them because it keeps my husband from eating too many of my specialty cookies. <br />
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Sesame cookies, Nut cups and Italian Christmas Jam cookies, along with the American variety, stuffed the gift boxes I handed out to 25 friends this year. Next year, I may include my pignoli cookies. Just didn't get around to those this year. Oh, I did include my usual fudge....raspberry pistachio, orange walnut, white chocolate peppermint cranberry & my newest- chocolate cherry marshmallow. My son would pout if Momma didn't make a batch or two of Rum Balls, so of course that was on the confection list, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VMTaKSXDc6TSBHd6sJLqY6OLJhZ-x20Mjgk6_77gvmpHQeFTI0U6U_P-WvVrfZO3lMP9l2bOb5nuCa_rWsz3Xo-vn9yU4_jH89xK7ZP0kcQXuc754p4JwRXzi7UqycOBKhD-OCnEK0_s/s1600/DSC02089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VMTaKSXDc6TSBHd6sJLqY6OLJhZ-x20Mjgk6_77gvmpHQeFTI0U6U_P-WvVrfZO3lMP9l2bOb5nuCa_rWsz3Xo-vn9yU4_jH89xK7ZP0kcQXuc754p4JwRXzi7UqycOBKhD-OCnEK0_s/s200/DSC02089.JPG" width="200" /></a>I'm not sure about the history of the cookie I'm posting today, but it has always been on our cookie list. Years ago, Mom filled it with prune and chocolate. You really couldn't taste prune, but when I mentioned prune, noses crinkled, sooooo I now fill them with cherry & chocolate. No more prune faces. <br />
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A few tips and facts. Like many Italian cookies, it is not overly sweet. Great with coffee and tea. Just smear a small amount of jam & chocolate in the center. If you over-fill, it will seep out of the edges. This drove my mom crazy, so it's just not done. If you don't care, then fill 'em up. Be sure to refrigerate the dough...I let it stay overnight. Cut off a piece at a time and put the rest back in the refrigerator as you roll out the dough and shape the cookies. Do roll them out thin..a thick cookie just doesn't taste the same. Of course, you can use whatever flavor jam you want. I found the brand name Solo in raspberry and decided to try that. Unfortunately, it has seeds and I don't like to crunch down on fruit seeds. Though the photo shows raspberry, I changed the jam to cherry. I use a 3 inch round glass for circle shape. Don't make them too large. Powder sugar tops the cookies, but be sure they are cooled. Cookies will be pale in color.<br />
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<b><span style="color: blue;">Merry Christmas & Have a wonderful, blessed 2013! Enjoy the cookies.</span></b><br />
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<span style="color: red;"><b>Italian Christmas Jam Cookies</b></span><br />
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2 sticks of margarine or shortening (not sure why we never use butter, don't take the chance)<br />
8 oz cream cheese, softened<br />
4-5 Tablespoons sugar<br />
3 1/2 cups of flour<br />
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1/2 cup of your favorite flavor Jam<br />
1/2 cup chocolate chips<br />
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In a bowl, cream together shortening, cream cheese and sugar. I use my stand mixer. <br />
Gradually add the flour. If the dough feels too sticky, add a bit more flour. Never over mix.<br />
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Form into a ball, wrap in plastic wrap and refrigerate for <u>at least</u> 1 hour. <br />
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Pre-heat oven to 325 degrees. Melt chocolate and jam in a small pot on stove. I use a double boiler.<br />
Roll out dough approx. 1/4 inch thick on a lightly floured board or counter. Cut dough into circles and fill center with melted chocolate & jam. Fold circle into half moons and fork edges tightly closed. Place on cookie tray just a bit apart. Bake for 18 to 20 minutes until <span style="color: red;">light</span> golden, but not brown!<br />
Cool well and dust with powdered sugar.<br />
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<span style="color: purple;">Remember To Make Memories At The Table</span>.</div>
Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com1tag:blogger.com,1999:blog-1642557695690936462.post-88366537075152288772012-12-07T12:06:00.001-08:002013-09-23T09:16:48.796-07:00The History of Aprons<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Do the kids today know what an apron is? Here's some interesting and heart-warming facts.</span></span> </div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><br /> The principal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. </span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">But along with that, it served as a potholder for removing hot pans from the oven. </span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears. </span></span></div>
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<span id="yui_3_7_2_1_1354907779383_8631" style="font-family: Arial; font-size: medium;"><span id="yui_3_7_2_1_1354907779383_8630" style="font-family: Arial; font-size: 14pt;">From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.</span></span> </div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">When company came, those aprons were ideal hiding places for shy kids... and when the weather was cold Grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePcjhF82Ec05NaXEKerzG1hxpeCzaEHqZs8qzS-a-c80r1aQ8XuzVh9hMu87UkKdyHjjgLJa_m-grP2YIPfAD53EaN1WuuBQxVoo79aLs1LpGi651g_nSODY3lp_7lAAM0MU3PZCr_Tqb/s1600/apron2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePcjhF82Ec05NaXEKerzG1hxpeCzaEHqZs8qzS-a-c80r1aQ8XuzVh9hMu87UkKdyHjjgLJa_m-grP2YIPfAD53EaN1WuuBQxVoo79aLs1LpGi651g_nSODY3lp_7lAAM0MU3PZCr_Tqb/s1600/apron2.jpg" /></a><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"></span></span><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span id="yui_3_7_2_1_1354909781704_150" style="font-family: Arial; font-size: medium;"><span id="yui_3_7_2_1_1354909781704_149" style="font-family: Arial; font-size: 14pt;">From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls. In the fall, the apron was used to bring in apples that had fallen from the trees. </span></span></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds. </span></span></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiDtz3fxOEFlyGQjW6fwT-efeOPzevodw0BzLhv-uL8UpmOWGDroy4Jll5bJCWM2Qkur1I6MmQR3W9hTXa76xEygaM1aC5oWt0LiT5EHrg8L7e8QVkebf2yVNFDp2KFAAme7XMInsAMs-/s1600/apron3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiDtz3fxOEFlyGQjW6fwT-efeOPzevodw0BzLhv-uL8UpmOWGDroy4Jll5bJCWM2Qkur1I6MmQR3W9hTXa76xEygaM1aC5oWt0LiT5EHrg8L7e8QVkebf2yVNFDp2KFAAme7XMInsAMs-/s320/apron3.jpg" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sewing pattern from McCall</td></tr>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span id="yui_3_7_2_1_1354909781704_157" style="font-family: Arial; font-size: medium;"><span id="yui_3_7_2_1_1354909781704_156" style="font-family: Arial; font-size: 14pt;">When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner. It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes. </span></span></span></span></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><br /> <span style="color: magenta;">REMEMBER:</span></span></span> </span></span></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Grandma used to set her hot baked apple pies on the window sill to cool. </span></span></span></span></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Her granddaughters set theirs on the window sill to thaw.</span></span></span></span></span></span></div>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">They would go crazy now trying to figure out how many germs were on that apron. </span></span></span></span></span></span></div>
<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"></span><br /></span></span></span></span>
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<span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;"><span style="font-family: Arial; font-size: medium;"><span id="yui_3_7_2_1_1354909781704_165" style="font-family: Arial; font-size: medium;"><span id="yui_3_7_2_1_1354909781704_164" style="font-family: Arial; font-size: 14pt;">I don't think I ever caught anything from an apron - but love...</span></span><span style="color: blue; font-family: Arial;"><span style="color: blue; font-family: Arial;"> </span></span></span></span></span></span></span></div>
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Nanettehttp://www.blogger.com/profile/12659710455999003457noreply@blogger.com0