tag:blogger.com,1999:blog-14985529715482797172024-03-13T11:05:01.289-04:00Jan's JarsGrowing, preserving and preparing fresh foods. Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-1498552971548279717.post-31704760846657807962016-02-09T20:37:00.000-05:002016-02-09T20:37:38.853-05:00The Best Fudgy BrowniesI've tried dozens of brownie recipes. The perfect brownie is fudgy and moist, but not underdone, heavy on the chocolate but not overly sweet. This recipe brings it: a perfect balance of flavors, studded with nuts and a crackly top. While it's perfect without icing, I added a thin layer of frosting just to gild the lily.<br />
<br />
This recipe calls for heating the sugar and butter together. This step <span style="text-align: center;">dissolves </span><span style="text-align: center;">more sugar and yields a shiny top crust on your brownies.</span> I like to include a sprinkle of walnuts, pecans or peanuts in the batter. If you don't like nuts, just omit.<br />
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While brownies are a casual dessert, well executed they can be just as satisfying as an upscale treat. They're a perfect ending to a tailgate or pizza party, a fun lunchbox treat or dinner party dessert dressed with a scoop of ice cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-qhZzAszOx_g/VrqJVO5nwoI/AAAAAAAACzw/hIU_gB03Nc0/s1600/IMG_2571.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-qhZzAszOx_g/VrqJVO5nwoI/AAAAAAAACzw/hIU_gB03Nc0/s400/IMG_2571.jpg" width="207" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add sugar to melted butter, reheat just until hot <br />(110-120 degrees). The mixture will become shiny as you stir. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-GGbWsuWTHPE/VrqJWake8gI/AAAAAAAAC0Y/JUF9_ZLa73c/s1600/IMG_2572.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://2.bp.blogspot.com/-GGbWsuWTHPE/VrqJWake8gI/AAAAAAAAC0Y/JUF9_ZLa73c/s400/IMG_2572.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add cocoa, salt, baking powder and vanilla.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SgL7avQ5Sgs/VrqJVpP132I/AAAAAAAAC0Y/UfhU_Sd5IQk/s1600/IMG_2573.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://1.bp.blogspot.com/-SgL7avQ5Sgs/VrqJVpP132I/AAAAAAAAC0Y/UfhU_Sd5IQk/s400/IMG_2573.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in eggs, flour and nuts, stirring until smooth.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-81xbliSpNyE/VrqJZQe5FMI/AAAAAAAAC0Y/XLI6ZK4Pya4/s1600/IMG_2575.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-81xbliSpNyE/VrqJZQe5FMI/AAAAAAAAC0Y/XLI6ZK4Pya4/s400/IMG_2575.jpg" width="332" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour batter into prepared pan. Bake at 325 degrees for 29-32 minutes.<br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-zTfeV_KYpMs/VrqJb4JCFQI/AAAAAAAAC0Y/gMAqi7IzjuI/s1600/IMG_2578.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-zTfeV_KYpMs/VrqJb4JCFQI/AAAAAAAAC0Y/gMAqi7IzjuI/s400/IMG_2578.jpg" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The perfect brownie top: shiny and crackly. Let cool completely before frosting.<br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5Ckm0OBkN3Y/VrqJc2iE5xI/AAAAAAAAC0Y/ASfKM2Aw5cQ/s1600/IMG_2579.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-5Ckm0OBkN3Y/VrqJc2iE5xI/AAAAAAAAC0Y/ASfKM2Aw5cQ/s400/IMG_2579.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make the icing. Super smooth and creamy!<br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-dXOYpS_pwJU/VrqJidCMl7I/AAAAAAAAC0g/VjvIbTKzZPQ/s1600/IMG_2582.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-dXOYpS_pwJU/VrqJidCMl7I/AAAAAAAAC0g/VjvIbTKzZPQ/s400/IMG_2582.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread frosting over cooled brownies.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-bek-P4peBNk/VrqJhlcND_I/AAAAAAAAC0g/8Pfjjhgk8U8/s1600/IMG_2583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://3.bp.blogspot.com/-bek-P4peBNk/VrqJhlcND_I/AAAAAAAAC0g/8Pfjjhgk8U8/s400/IMG_2583.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I need a big glass of milk!</td></tr>
</tbody></table>
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<b>Fudgy Brownies</b><br />
<i>Adapted from King Arthur Flour</i><br />
Makes a dozen 3-inch brownies<br />
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Brownies:<br />
3/4 cup unsalted butter<br />
2 cups sugar<br />
1 cup Dutch process cocoa<br />
1 tsp salt<br />
1/2 tsp baking powder<br />
1 Tbsp vanilla extract<br />
3 large eggs<br />
1 cup all-purpose flour<br />
1 cup chopped nuts (optional)<br />
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Frosting:<br />
1/4 cup butter, melted<br />
1/3 cup Dutch process cocoa<br />
1 1/2 cup powdered sugar<br />
1/4 cup milk<br />
1/2 tsp vanilla<br />
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Preheat oven to 325 degrees. Lightly grease a 9 x 13 inch pan. In a microwave safe bowl, melt butter. Add sugar, stir to combine and reheat just until hot - 110-120 degrees. Stir in cocoa, salt, baking powder and vanilla. Add eggs stirring until smooth then stir in flour and nuts. Pour into prepared pan. Bake for 29 to 32 minutes. Let cool completely before frosting.<br />
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For frosting, melt butter in a microwave safe bowl. Whisk in cocoa. Mix in powdered sugar and milk alternately. Stir in vanilla. Spread over cooled brownies.<br />
<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com2tag:blogger.com,1999:blog-1498552971548279717.post-1630994558338789362016-02-05T20:35:00.000-05:002016-02-05T20:35:26.263-05:00Fruit CrispFruit crisp is one of our go-to desserts. We almost always have fruit on hand: seasonal fresh fruit or freezer berries, peaches and cherries from our fruit trees and shrubs. It's a fast dessert that is always satisfying (and never fails to remind me of my grandmothers).<br />
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The topping for this crisp bakes up crunchy - a nice foil to the fruit filling. With the addition of whole grain flour, it's a dessert I feel good about eating (even occasionally for breakfast). If you like lots of topping, load up your crisp. I usually use a portion on the recipe and place the rest in the freezer. With both fruit and crumb topping stashed in the freezer I can assemble dessert in just a few minutes.<br />
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I serve this crisp warm from the oven topped with whipped cream, ice cream or yogurt. Feel free to alter the sugar in the filling based on your tastes and the sweetness of the fruit. Also, if berries are juicy, you might want to add additional flour to thicken the filling.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_u_MsYPiy_w/VrD81M-S3GI/AAAAAAAACyU/IkglTn39m4I/s1600/IMG_2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-_u_MsYPiy_w/VrD81M-S3GI/AAAAAAAACyU/IkglTn39m4I/s400/IMG_2521.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe works with a variety of fruit. I used our <br />
freezer blackberries. A taste of summer in the winter!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4FTPHyjS-04/VrD80rCVNgI/AAAAAAAACyY/ESLcAeguvtk/s1600/IMG_2522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-4FTPHyjS-04/VrD80rCVNgI/AAAAAAAACyY/ESLcAeguvtk/s400/IMG_2522.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine flours, sugar and salt.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JmsjOnjaOeY/VrD80p3gZkI/AAAAAAAACyc/IbV1jHUkvxc/s1600/IMG_2523.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-JmsjOnjaOeY/VrD80p3gZkI/AAAAAAAACyc/IbV1jHUkvxc/s400/IMG_2523.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in melted butter until crumbly.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SuMJNEvBPrk/VrD86nd-pdI/AAAAAAAACyw/OXUwMS2dO_s/s1600/IMG_2524.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-SuMJNEvBPrk/VrD86nd-pdI/AAAAAAAACyw/OXUwMS2dO_s/s400/IMG_2524.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add nuts of your choice (or omit). I like pecans <br />
but also use almonds, walnuts and hicans.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HEI-6paecZw/VrD865vvzWI/AAAAAAAACy0/gspB_CEPeAQ/s1600/IMG_2525.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-HEI-6paecZw/VrD865vvzWI/AAAAAAAACy0/gspB_CEPeAQ/s400/IMG_2525.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix thoroughly.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EV_DhSlBj_w/VrD869lHaQI/AAAAAAAACy4/ZrcCfPm-OXE/s1600/IMG_2526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-EV_DhSlBj_w/VrD869lHaQI/AAAAAAAACy4/ZrcCfPm-OXE/s400/IMG_2526.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle lemon zest and juice over fruit.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Y0rpab1AhhQ/VrD9AyCVn5I/AAAAAAAACzM/2ZhJ6JVbaW8/s1600/IMG_2527.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-Y0rpab1AhhQ/VrD9AyCVn5I/AAAAAAAACzM/2ZhJ6JVbaW8/s400/IMG_2527.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently toss with sugar, flour and salt.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IQb11HeMG-E/VrD9BOchC1I/AAAAAAAACzQ/nzfODmWuahU/s1600/IMG_2528.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-IQb11HeMG-E/VrD9BOchC1I/AAAAAAAACzQ/nzfODmWuahU/s400/IMG_2528.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place fruit in a 9 inch pie plate. Cover with topping.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WNYNhTApbPs/VrD9BI8d2vI/AAAAAAAACzI/V1WDbAKz-mg/s1600/IMG_2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-WNYNhTApbPs/VrD9BI8d2vI/AAAAAAAACzI/V1WDbAKz-mg/s400/IMG_2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake at 350 degrees for 45 minutes or until <br />
fruit is bubbling. Let cool slightly before serving.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vyLM5NMB-rE/VrD9DObPxRI/AAAAAAAACzY/vP2U1ePTAik/s1600/IMG_2531.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-vyLM5NMB-rE/VrD9DObPxRI/AAAAAAAACzY/vP2U1ePTAik/s400/IMG_2531.jpg" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with ice cream (optional). Warm, fruity and crunchy!</td></tr>
</tbody></table>
<br />
<b>Fruit Crisp</b><br />
<i>Adapted from King Arthur Flour</i><br />
Serves 10<br />
<br />
<i>Topping</i><br />
3/4 cup all-purpose flour<br />
3/4 cup whole wheat flour<br />
1/4 tsp salt<br />
1/2 cup sugar<br />
10 Tbsp butter, melted<br />
1 cup nuts, chopped<br />
<br />
<i>Filling</i><br />
4 generous cups berries or chopped apples or peaches<br />
1 tsp lemon zest<br />
1 tsp lemon juice<br />
1/2 cup sugar<br />
1/4 cup all purpose flour<br />
1/4 tsp salt<br />
<br />
Grease a 9-inch pie plate. Preheat oven to 350 degrees. Prepare topping by combining all topping ingredients. Set aside.<br />
<br />
Prepare filling: Toss fruit with zest and juice. Add 1/2 cup sugar, 1/4 cup all purpose flour, and 1/4 tsp salt. Toss to combine. Pour into prepared pie plate. Sprinkle topping over fruit. Bake crisp for 45-50 minutes until filling bubbles. Cool slightly. Serve with ice cream, whipped cream, or yogurt.<br />
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<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-50791965119792229912016-02-02T13:41:00.000-05:002016-02-02T13:41:20.275-05:00Curly FriesWhen my nephew bought us a spiralizer for Christmas, I admit my first thought wasn't: Ooh! Healthy zucchini noodles! But rather: Yay! Curly fries! We've spiralized several kinds of veg. Some have even been eaten without deep frying.<br />
<br />
In case you're unfamiliar, a spiralizer simultaneously turns and slices vegetables resulting in long curly ribbons. If you've had curly fries with your burger, you know that extra surface area makes for delicious crispy, twirly potatoes.<br />
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For the best tasting spuds, I use the double fry method. The first fry, at a lower temperature, ensures the interior of the potato cooks up fluffy. The second fry, at a higher temp, crisps up the outside. This method can be used on curly, shoestring, steak or any kind of french fry.<br />
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For traditionalists, finish fries with a sprinkle of kosher salt and pepper and serve with ketchup. Spicy fans can add garlic powder and cayenne and serve with mayo. Hedonists can top with cheddar cheese, bacon and sour cream.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Mf6WDX1P9ec/Vq_5pjtLF0I/AAAAAAAACxU/c1ibIQvW-pY/s1600/IMG_2500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Mf6WDX1P9ec/Vq_5pjtLF0I/AAAAAAAACxU/c1ibIQvW-pY/s400/IMG_2500.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use a spiralizer to cut fries into long curly ribbons.</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cFI4GykDuXg/Vq_5pnwYYuI/AAAAAAAACxc/zsNtX8FKieU/s1600/IMG_2501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="http://1.bp.blogspot.com/-cFI4GykDuXg/Vq_5pnwYYuI/AAAAAAAACxc/zsNtX8FKieU/s400/IMG_2501.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soak cut potatoes in water to remove starch. Be sure to dry before adding to hot grease.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DEiUKJSneCc/Vq_5sodW_2I/AAAAAAAACxw/Y31DlwDQ4A4/s1600/IMG_2510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="http://1.bp.blogspot.com/-DEiUKJSneCc/Vq_5sodW_2I/AAAAAAAACxw/Y31DlwDQ4A4/s400/IMG_2510.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First fry: carefully add potatoes to oil heated to <br />
325 degrees. Fry for 4-5 minutes. Do not brown.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hQSkiIH7NzM/Vq_5sU7N78I/AAAAAAAACxs/Y1htI2ItmDs/s1600/IMG_2511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="http://1.bp.blogspot.com/-hQSkiIH7NzM/Vq_5sU7N78I/AAAAAAAACxs/Y1htI2ItmDs/s400/IMG_2511.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove from grease and drain on a paper towel. <br />
Allow to cool while frying remaining potatoes.</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DEiUKJSneCc/Vq_5sodW_2I/AAAAAAAACxw/Y31DlwDQ4A4/s1600/IMG_2510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="http://1.bp.blogspot.com/-DEiUKJSneCc/Vq_5sodW_2I/AAAAAAAACxw/Y31DlwDQ4A4/s400/IMG_2510.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Increase oil to 375 degrees. Return cooled potatoes <br />
to oil, frying until golden brown, 3-4 minutes.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4UTDBNJAYBI/Vq_5wxzgmuI/AAAAAAAACyA/Nt74EGt49y0/s1600/IMG_2513.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-4UTDBNJAYBI/Vq_5wxzgmuI/AAAAAAAACyA/Nt74EGt49y0/s400/IMG_2513.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove from oil, drain and season. Serve hot.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Mv_SCbvwarA/Vq_5wyr41JI/AAAAAAAACx8/cNOB76upmvY/s1600/IMG_2514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="http://4.bp.blogspot.com/-Mv_SCbvwarA/Vq_5wyr41JI/AAAAAAAACx8/cNOB76upmvY/s400/IMG_2514.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great accompaniment to burgers!</td></tr>
</tbody></table>
<br />
<b>Curly Fries</b><br />
<b><br /></b>
8 cups peanut oil<br />
One potato per person<br />
Salt, pepper or desired seasonings<br />
<br />
Wash potatoes. Do not peel. Using a spiralizer, cut fries into ribbons. Place in a bowl with water. Allow to site at room temperature for 15-20 minutes to remove starch.<br />
<br />
Meanwhile, place oil in a large pot so oil is about 2 inches deep. Using a candy thermometer, heat oil to 325 degrees. Remove potatoes from water. Drain and pat dry as possible. Carefully lower a few potatoes at a time into the oil. Cook for 4-5 minutes stirring occasionally to separate. Do not brown. Remove from oil and drain on a paper towel. Repeat with remaining potatoes. Cool.<br />
<br />
Increase oil temperature to 375 degrees. Add cooled potatoes to hot oil, cooking for 3-4 minutes or until golden brown. Drain and season. Repeat until all potatoes are cooked. Serve hot.<br />
<br />
<br />
<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-70745171891229001872016-01-31T16:29:00.000-05:002016-01-31T16:30:17.848-05:00Pizza Egg RollsI'm a big fan of cocktail party foods - little noshes that can be enjoyed at all kinds of gatherings from tailgates to fancy parties. No silverware required. I really like homemade egg rolls and one technique paired with different fillings can provide lots of flavor combinations.<br />
<br />
I usually purchase egg roll wraps (available in your grocer's refrigerator or freezer section) but you can substitute homemade pasta sheets cut into squares. Deep frying produces the crispiest skin, but the rolls can also be baked.<br />
<br />
I filled these rolls with pepperoni, salami, home canned <a href="http://jansjars.blogspot.com/2014/08/pickled-peppers.html">pickled banana peppers</a> and mozzarella cheese and a side of pizza sauce for dipping. Other tasty fillings could include:<br />
<br />
<ul>
<li>Any combo of your favorite pizza toppings</li>
<li>Taco meat, cheddar, jalapenos with a side of salsa or sour cream</li>
<li>Corned beef, sauerkraut and swiss cheese served with Thousand Island dressing</li>
<li>Pulled pork or chicken with cheddar cheese and chopped dill pickles served with BBQ sauce </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z1P6uqmw-Lk/Vq5vSFG8hlI/AAAAAAAACv4/F6RNeLYMHYU/s1600/IMG_2502.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="http://4.bp.blogspot.com/-Z1P6uqmw-Lk/Vq5vSFG8hlI/AAAAAAAACv4/F6RNeLYMHYU/s400/IMG_2502.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare filling. In addition to salami and mozzarella, <br />
I added pepperoni and pickled banana peppers.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pwbtLxkQdGE/Vq5vSDxDqBI/AAAAAAAACwI/uNojKENo-LA/s1600/IMG_2503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-pwbtLxkQdGE/Vq5vSDxDqBI/AAAAAAAACwI/uNojKENo-LA/s400/IMG_2503.jpg" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine flour and water. Mix to a smooth paste. Set aside.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4r56NI_dbJ0/Vq5vSKbG2EI/AAAAAAAACwA/RmXoTwKgR_g/s1600/IMG_2504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-4r56NI_dbJ0/Vq5vSKbG2EI/AAAAAAAACwA/RmXoTwKgR_g/s400/IMG_2504.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make rolls: Place wrap with corner pointing towards you.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3QDayqhcebA/Vq5vU-ceYVI/AAAAAAAACwY/Mll2FbB0_Eo/s1600/IMG_2505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-3QDayqhcebA/Vq5vU-ceYVI/AAAAAAAACwY/Mll2FbB0_Eo/s400/IMG_2505.jpg" width="350" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place fillings in the center.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GXSwfwEjvOk/Vq5vVH3XOQI/AAAAAAAACws/_1fLE3u7CoE/s1600/IMG_2506.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="351" src="http://1.bp.blogspot.com/-GXSwfwEjvOk/Vq5vVH3XOQI/AAAAAAAACws/_1fLE3u7CoE/s400/IMG_2506.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold bottom corner over filling.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GMrCCwA760U/Vq5vVJe3KyI/AAAAAAAACwg/iCTuf9WP-yU/s1600/IMG_2507.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GMrCCwA760U/Vq5vVJe3KyI/AAAAAAAACwg/iCTuf9WP-yU/s400/IMG_2507.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold side corners over filling.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-y4MQ9vQ3Cpc/Vq5vV6uySkI/AAAAAAAACwk/rKukdHFj5FI/s1600/IMG_2508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="http://1.bp.blogspot.com/-y4MQ9vQ3Cpc/Vq5vV6uySkI/AAAAAAAACwk/rKukdHFj5FI/s400/IMG_2508.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll wrap up so folded corners are inside.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GllEGqJnZCM/Vq5vXV3f6vI/AAAAAAAACww/H7MVohF0ngk/s1600/IMG_2509.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="350" src="http://1.bp.blogspot.com/-GllEGqJnZCM/Vq5vXV3f6vI/AAAAAAAACww/H7MVohF0ngk/s400/IMG_2509.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using your fingertip, place some of the flour mixture on the <br />
tip of the final corner. Fold corner over wrap to seal.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J7BZQGGfL3M/Vq5vYOVFsTI/AAAAAAAACw4/ojQKIA1vFmE/s1600/IMG_2512.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="http://1.bp.blogspot.com/-J7BZQGGfL3M/Vq5vYOVFsTI/AAAAAAAACw4/ojQKIA1vFmE/s400/IMG_2512.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll remaining wraps.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RsrUq48WPW4/Vq5vaKJsbOI/AAAAAAAACxI/opifro3ajTM/s1600/IMG_2515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-RsrUq48WPW4/Vq5vaKJsbOI/AAAAAAAACxI/opifro3ajTM/s400/IMG_2515.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carefully lower rolls into oil heated to 350 degrees. Cook until <br />
golden brown, turning once. Rolls can also be baked.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WxtvWG2X0K0/Vq5var719eI/AAAAAAAACxE/1zvYkhjYhjU/s1600/IMG_2517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-WxtvWG2X0K0/Vq5var719eI/AAAAAAAACxE/1zvYkhjYhjU/s400/IMG_2517.jpg" width="363" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy outside, cheesy and savory on the <br />
inside. Serve with pizza sauce for dipping.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<b>Pizza Egg Rolls</b></div>
<div>
makes 10 rolls</div>
<div>
<b><br /></b></div>
<div>
10 egg roll wraps</div>
<div>
30 pieces pepperoni</div>
<div>
10 slices salami, cut in matchsticks</div>
<div>
3/4 cup pickled banana pepper rings</div>
<div>
1/3 lb mozzarella cheese, cut in matchsticks</div>
<div>
Pizza sauce for dipping</div>
<div>
<br /></div>
<div>
To seal rolls:</div>
<div>
1 Tbsp flour</div>
<div>
1 Tbsp water</div>
<div>
<br /></div>
<div>
Peanut oil for frying</div>
<div>
<br /></div>
<div>
Combine flour and water in a small bowl. Mix until smooth. Set aside. Place three inches of peanut oil in a deep pan on top of the stove. Heat. Use a candy thermometer to determine when oil reaches 350 degrees*. While oil heats make egg rolls.</div>
<div>
<br /></div>
<div>
Place three pieces pepperoni in the center of a roll. Top with 3-4 salami pieces (matchsticks), 3 pieces of cheese and a few pepper rings. Roll up and seal with flour mixture. Set aside until all rolls are made.</div>
<div>
<br /></div>
<div>
Carefully place egg rolls in hot oil. Cook for three minutes, turning once until golden brown. Drain in paper towels. Sprinkle with salt. Let cool slightly. Serve warm with pizza sauce for dipping.</div>
<div>
<br /></div>
<div>
*To bake rolls, omit oil and place rolls on a baking sheet. Spray rolls lightly with cooking spray. Bake in a 400 degree oven for 12 minutes.</div>
<br />
<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-24641433794050611622016-01-23T13:42:00.000-05:002016-01-23T13:42:17.455-05:00Baked OatmealDon't let the name of the dish put you off. It's not boring, or even the same as stovetop or microwaved oatmeal. In fact, baked oatmeal is a breakfast game changer. Seriously. It's that good.<br />
<br />
I often eat oatmeal for breakfast - instant oats cooked microwave or <a href="http://jansjars.blogspot.com/2015/01/cinnamon-honey-granola.html">granola</a>. Often referred to as a "superfood", the whole grains are satisfying and hold me until lunch. However the texture can sometimes turn out too gooey and just plain unappealing.<br />
<br />
This baked recipe keeps the grains separate and toothy. The addition of eggs and baking powder adds protein and a bit of lift that provides a unique texture somewhere between a loose cake and a moist granola. Best of all, I can whip it up on weekends and refrigerate for a fast, satisfying weekday breakfast.<br />
<br />
You can alter the recipe to your tastes: adding more/less sugar, omitting the spice or adding others seasonings like nutmeg, citrus peel or vanilla. You could also make a savory dish by omitting the sugar and adding grated cheese and chives to the mix. Since my husband and I both enjoy this dish, I keep it pretty simple so we can customize with our own toppings, including fresh & dried fruits, our homemade <a href="http://jansjars.blogspot.com/2015/05/fruit-sauce.html">fruit sauce</a>, nuts, or even a fried egg.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XPkzw0mfEgE/VqPAqGTPLGI/AAAAAAAACvI/byZMsZG8seQ/s1600/IMG_2468.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-XPkzw0mfEgE/VqPAqGTPLGI/AAAAAAAACvI/byZMsZG8seQ/s400/IMG_2468.jpg" width="331" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine oil, eggs, sugar and cinnamon.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zUwQyuhHPTM/VqPApsiNxlI/AAAAAAAACvM/AUbtQr27Teo/s1600/IMG_2469.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-zUwQyuhHPTM/VqPApsiNxlI/AAAAAAAACvM/AUbtQr27Teo/s400/IMG_2469.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in oats, milk, baking powder and salt. Pour mixture <br />into a 9"x9" and bake at 350 degrees for 30 minutes.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VYNyyqNeWf0/VqPAtGTXZGI/AAAAAAAACvg/dUl-9vpeI6U/s1600/IMG_2472.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-VYNyyqNeWf0/VqPAtGTXZGI/AAAAAAAACvg/dUl-9vpeI6U/s400/IMG_2472.jpg" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove from oven. Golden and toasty. All the grains are separated.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ToNPJdw-Ocs/VqPAsnJhNKI/AAAAAAAACvc/sVX1Y3nEgms/s1600/IMG_2473.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ToNPJdw-Ocs/VqPAsnJhNKI/AAAAAAAACvc/sVX1Y3nEgms/s400/IMG_2473.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good enough to eat plain but I like it with a <br />splash of cream and a few pecans. </td></tr>
</tbody></table>
<br />
<br />
<b>Baked Oatmeal</b><br />
<div>
Adapted from<i> Around the Table</i><br />
Serves 6-9<br />
<br />
½ cup vegetable oil<br />
2 eggs<br />
3/4 cup packed light brown sugar</div>
<div>
1 tsp cinnamon<br />
3 cups old-fashioned oats<br />
1 cup milk<br />
2 ½ tsp. baking powder<br />
1 tsp. salt<br />
<br />
Preheat oven to 350 degrees. Combine oil, eggs and brown sugar and cinnamon in a large bowl. Mix well. Mix in oats, milk, baking powder and salt.</div>
<div>
<br />
Coat a 9×9 pan with cooking spray. Pour out mixture in pan and bake at 350 degrees for 30 minutes. Serve immediately, pouring milk or cream on top of each serving. Add fresh or dried fruit and nuts if desired.</div>
<div>
<br />
Refrigerate leftovers. Reheat briefly in microwave before serving.<br />
<br />
<br />
<br />
<br /></div>
Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com1tag:blogger.com,1999:blog-1498552971548279717.post-24386945223897218332016-01-16T18:09:00.001-05:002016-01-16T18:09:51.835-05:00No Knead Crusty Bread<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Before I found this recipe most of my fresh bread making was limited to weekends. Between the kneading, rising and baking the time investment usually meant breadless weeknight meals. This recipe changed all that. Why do I love it so?<br />
<i><br /></i>
<i>It comes together fast: </i>I just mix up the ingredients in my stand mixture and transfer to a rising tub. No kneading required.<br />
<br />
<i>You can leave it in the fridge until you're ready to use it:</i> The dough can sit...wait for it... seven days in the fridge. It will rise and fall. Don't worry! Just enjoy the 3-4 loaves of fresh bread each week.<br />
<br />
<i>It tastes good: </i>I've made this bread a lot and it always turns out well - crackly crust, nice crumb and depending on how long it's been in the fridge, a sour tang. I sometimes swap out some of the all-purpose for whole wheat flour for a nutty flavor.<br />
<br />
<i>I can make different sized loaves: </i>Since it's just the two of us, I like a smaller loaf that we'll eat in a day, rather than a larger loaf that can go stale. I mean, I'll just bake another loaf the next day. That's right fresh bread every day!!<br />
<br />
When you're ready to bake bread, just pull a hunk of dough from the bowl, shape into a loaf, let rise for an hour and bake. Easy peasy.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hrahpOi67LA/VpqrFyrDJOI/AAAAAAAACtU/ig8aiVEuESI/s1600/IMG_2449.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-hrahpOi67LA/VpqrFyrDJOI/AAAAAAAACtU/ig8aiVEuESI/s400/IMG_2449.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the ingredients. The dough will be wetter than traditional bread dough.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2_6xCPXotMM/VpqrFrsUfaI/AAAAAAAACtY/H5DPQWXY8Z0/s1600/IMG_2451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-2_6xCPXotMM/VpqrFrsUfaI/AAAAAAAACtY/H5DPQWXY8Z0/s400/IMG_2451.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place dough (without kneading) into a bowl to rise. I use a plastic bucket with a lid.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hDMi8DxSEqU/VpqrHSBjsVI/AAAAAAAACto/1LcKtZIOVsg/s1600/IMG_2452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-hDMi8DxSEqU/VpqrHSBjsVI/AAAAAAAACto/1LcKtZIOVsg/s400/IMG_2452.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was in a hurry, so this dough was refrigerated for<br />
only two hours. As you can see it nearly doubled in bulk.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-s9-RkGcES44/VpqrKWSWByI/AAAAAAAACt8/1bQZp8-zQ9E/s1600/IMG_2454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-s9-RkGcES44/VpqrKWSWByI/AAAAAAAACt8/1bQZp8-zQ9E/s400/IMG_2454.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The risen dough will be a bit drier, but still sticky. Remove <br />
1/4 to 1/3 from the bowl and form into a loaf. Return <br />
the rest of the dough to the fridge for later use.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GO2SA_XySZM/VpqrKkAFN9I/AAAAAAAACuA/wjvEbiYTNKY/s1600/IMG_2455.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="http://2.bp.blogspot.com/-GO2SA_XySZM/VpqrKkAFN9I/AAAAAAAACuA/wjvEbiYTNKY/s400/IMG_2455.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I make round loaves. Place the formed dough onto parchment.<br />
This enables you <span style="font-size: 12.8px;">easily slide it onto the hot bread stone. </span><br />
<span style="font-size: 12.8px;">If you don't use a stone, </span><span style="font-size: 12.8px;">place formed dough onto a sheet pan. </span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Xc5oSC5nqNc/VpqrQK9PQNI/AAAAAAAACuU/nvRQAy_QMu0/s1600/IMG_2458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Xc5oSC5nqNc/VpqrQK9PQNI/AAAAAAAACuU/nvRQAy_QMu0/s400/IMG_2458.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let the dough rise for one hour. Make two 1/2 inch cuts before baking.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ifWg95sqRAE/VpqrUFftsnI/AAAAAAAACuw/-uqHGQBefqI/s1600/IMG_2462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="371" src="http://3.bp.blogspot.com/-ifWg95sqRAE/VpqrUFftsnI/AAAAAAAACuw/-uqHGQBefqI/s400/IMG_2462.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While bread is rising, preheat oven and stone. I use a pizza steel, similar to a stone. <br />
Heat an oven-safe pan along with the stone. When you're ready to bake, add a cup<br />
of water to the pan. The resulting steam will create a crispy, crackly crust.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dZOn5f7qAhs/VpqrQelZMYI/AAAAAAAACuY/WLPKb3IdgKo/s1600/IMG_2459.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-dZOn5f7qAhs/VpqrQelZMYI/AAAAAAAACuY/WLPKb3IdgKo/s400/IMG_2459.jpg" width="331" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake until deep brown, 25-35 minutes.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mJcWAhQeViE/VpqrRzHlnAI/AAAAAAAACug/UebEBuhoFYE/s1600/IMG_2460.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-mJcWAhQeViE/VpqrRzHlnAI/AAAAAAAACug/UebEBuhoFYE/s400/IMG_2460.jpg" width="375" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that crust!! </td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iBrynG7q9Dg/VpqrUKX5MOI/AAAAAAAACus/vVOvg2TWebg/s1600/IMG_2463.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="http://2.bp.blogspot.com/-iBrynG7q9Dg/VpqrUKX5MOI/AAAAAAAACus/vVOvg2TWebg/s400/IMG_2463.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice crumb. Great for paninis, garlic bread, toast and sopping up soup and sauces.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ncOx8CWonsE/VpqrVfMOZKI/AAAAAAAACu4/GWIcZPuGS4I/s1600/IMG_2464.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ncOx8CWonsE/VpqrVfMOZKI/AAAAAAAACu4/GWIcZPuGS4I/s400/IMG_2464.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or just add butter!</td></tr>
</tbody></table>
<br />
<br />
<b>No Knead Crusty Bread</b><br />
<div>
<i>From King Arthur Flour</i><br />
3 cups lukewarm water<br />
<div>
7 1/2 cups all-purpose flour (32 oz by weight)<br />
1 tablespoon salt<br />
1 1/2 tablespoons instant or active dry yeast<br />
<br />
Note: The flour/liquid ratio is important in this recipe. Measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess. Most accurate of all, and guaranteed to give you the best results, measure flour by weight: use 32 ounces.<br />
<br />
<div>
Combine all of the ingredients in a large mixing bowl. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.</div>
<div>
<br />
Transfer dough rise to a large greased bowl. Cover and let rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.</div>
<div>
<br />
When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.</div>
<div>
<br />
Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.</div>
<div>
<br />
Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the loaf rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.<br />
<br /></div>
<div>
When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Cool and slice.<br />
<br /></div>
</div>
</div>
Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-76447699987323230442016-01-10T16:27:00.000-05:002016-01-10T16:27:05.114-05:00Easy, No Knead Cinnamon RollsI love breakfast foods. My weekday routine usually consists of fast options like homemade <a href="http://jansjars.blogspot.com/2015/01/cinnamon-honey-granola.html">granola</a> and yogurt, fresh fruit, oatmeal and occasionally a frozen homemade waffle reheated in the toaster. Weekends are a bit different. Sunday mornings we move at a slower pace and sometimes indulge in a brunch of sweet and savory dishes, juice and lots of hot coffee. (For me - the hub doesn't drink coffee. I know. Weird.)<br />
<br />
These rolls are a favorite for a couple reasons. Although this is a double rise recipe, the first rise happens in the fridge overnight. Mixing up the dough the night before means I can actually get up at a decent hour and still enjoy sweet rolls before noon. I also like that the dough doesn't require kneading. Just mix, place in a bowl and toss in the fridge. Easy peasy.<br />
<br />
I've suggested a few fillings below, but feel free to add your own ingredients. I especially like the orange-spice combo. Traditionalists will appreciate the cinnamon-sugar filling and hedonists will like the chocolate filling. Feel free to add your own touches. I like pecans or walnuts in the mix, as well as dried fruit.<br />
<br />
Feeding a crowd for brunch? This recipe easily doubles.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RAcG7XrGVnY/VpLFDdluHfI/AAAAAAAACrg/3EXs4SUyZTo/s1600/IMG_2407.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-RAcG7XrGVnY/VpLFDdluHfI/AAAAAAAACrg/3EXs4SUyZTo/s400/IMG_2407.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Begin by proofing the yeast: combine yeast and warm water in a small <br />bowl. Let stand for couple minutes. Don't worry - it's supposed to look weird. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XVWUsGEZMxo/VpLFCqx0VRI/AAAAAAAACrk/NOZxuZL6X88/s1600/IMG_2408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="http://1.bp.blogspot.com/-XVWUsGEZMxo/VpLFCqx0VRI/AAAAAAAACrk/NOZxuZL6X88/s400/IMG_2408.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine dough ingredients. Dough will be wetter than traditional bread dough.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B0Mh-DYlMQs/VpLFC0a5lhI/AAAAAAAACro/4upIVgeA6ps/s1600/IMG_2409.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-B0Mh-DYlMQs/VpLFC0a5lhI/AAAAAAAACro/4upIVgeA6ps/s400/IMG_2409.jpg" width="306" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do not knead dough. Place in a greased bowl, cover and refrigerate overnight.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-33buvfzgA9k/VpLFKPkrBDI/AAAAAAAACr8/Ha_Ugou3rAw/s1600/IMG_2410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-33buvfzgA9k/VpLFKPkrBDI/AAAAAAAACr8/Ha_Ugou3rAw/s400/IMG_2410.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On a floured surface, roll dough to a 12 x 18 inch rectangle. Spread <br />with 1/4 cup softened butter and sprinkle with desired topping. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tbJIlMKQBlE/VpLFLSKyECI/AAAAAAAACsI/8KfobLtUeKo/s1600/IMG_2411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://1.bp.blogspot.com/-tbJIlMKQBlE/VpLFLSKyECI/AAAAAAAACsI/8KfobLtUeKo/s400/IMG_2411.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used the orange-spice filling and added pecans and candied orange rind.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pfuRmm3BtEo/VpLFHwytNDI/AAAAAAAACr0/h1GMgqsKodg/s1600/IMG_2412.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="157" src="http://3.bp.blogspot.com/-pfuRmm3BtEo/VpLFHwytNDI/AAAAAAAACr0/h1GMgqsKodg/s400/IMG_2412.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll up dough beginning with the long side. Slice into 12 rolls.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UaZG4LfJ5pc/VpLFLpefstI/AAAAAAAACsM/_zwjG6k5eDQ/s1600/IMG_2413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-UaZG4LfJ5pc/VpLFLpefstI/AAAAAAAACsM/_zwjG6k5eDQ/s400/IMG_2413.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place rolls in pan, cut side down. Cover <br />and let rise until doubled, about one hour.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ML3WZOyzgkY/VpLFRoPiqQI/AAAAAAAACso/uI9SpKtl7Wk/s1600/IMG_2416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ML3WZOyzgkY/VpLFRoPiqQI/AAAAAAAACso/uI9SpKtl7Wk/s400/IMG_2416.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One hour rise time. Looking good!</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wWV3ZEzgLZI/VpLFUsrIgcI/AAAAAAAACs4/BaFZH2bLAqM/s1600/IMG_2418.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-wWV3ZEzgLZI/VpLFUsrIgcI/AAAAAAAACs4/BaFZH2bLAqM/s400/IMG_2418.jpg" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake in a 375 degree oven for 20-22 minutes.</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JwZwbH_hGEE/VpLFVNfCiJI/AAAAAAAACs8/DSw-6kyeIIc/s1600/IMG_2419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-JwZwbH_hGEE/VpLFVNfCiJI/AAAAAAAACs8/DSw-6kyeIIc/s400/IMG_2419.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine glaze ingredients and drizzle over rolls. Brunch is served!</td></tr>
</tbody></table>
<br />
<br />
<br />
<b>Overnight Cinnamon Rolls</b><br />
<i>Adapted from Taste of Home</i><br />
Makes 12 rolls<br />
<br />
DOUGH<div>
1 package (1/4 ounce) active dry yeast<br />3/4 cup warm water (110° to 115°)<br />1 large eggs<br />1/4 cup butter, softened<br />1/4 cup sugar<br />1 teaspoon salt<br />3 cups all-purpose flour, divided</div>
<div>
<div>
<br /></div>
<div>
FILLINGS</div>
<div>
Spread dough with 1/4 cup softened butter. Top with choice of filling.</div>
<div>
<br /></div>
<div>
<i>Cinnamon:</i> </div>
<div>
1/2 cup packed brown sugar<br />2 teaspoons ground cinnamon</div>
<div>
<br /></div>
<div>
<i>Orange-Spice:</i></div>
<div>
1/2 cup packed brown sugar</div>
<div>
1 Tbsp. grated orange peel</div>
<div>
1 tsp. ground cinnamon</div>
<div>
1/2 tsp. ground ginger</div>
<div>
1/4 tsp. each ground cardamom, ground cloves and ground allspice</div>
<div>
<br /></div>
<div>
<i>Dark Chocolate: </i></div>
<div>
2-oz. bittersweet chocolate, finely grated </div>
<div>
1/4 cup sugar</div>
<div>
1 Tbsp. baking cocoa</div>
<div>
1/4 tsp. ground cinnamon</div>
<div>
<br /></div>
<div>
GLAZE<br />2 cups confectioners' sugar<br />1/4 cup half-and-half cream<br />2 teaspoons vanilla extract</div>
<div>
<div>
<br />In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 1 1/2 cups flour; beat on medium speed until smooth. Stir in remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.</div>
<div>
<br />Combine filling ingredients and set aside. Turn dough onto a floured surface. Roll to an 18x12-in. rectangle. Spread the 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with sugar mixture.<br />Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Cover and let rise in a warm place until doubled, about 1 hour. </div>
<div>
<br /></div>
<div>
Preheat oven to 375°. Bake 20-22 minutes or until lightly browned. Let cool slightly. Meanwhile combine glaze ingredients until smooth. Spread over warm rolls.<br /><br /><div class="row-fluid publication rd_font11px" style="background: none rgb(255, 255, 255); color: #717171; font-family: Arial, Helvetica, Clean, sans-serif; font-size: 0.6875em; line-height: 20px; margin-top: 25px; width: 438.969px;">
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com2tag:blogger.com,1999:blog-1498552971548279717.post-82012876142221225672015-12-20T21:33:00.000-05:002015-12-20T21:33:18.555-05:00Fancy Cookies: Cocoa Nut SwirlsI'm always on the hunt for a new cookie recipe. Especially a fancy cookie that offers more interest than a drop cookie. These nut swirls have a unique shape and a surprising flavor combination of nuts, spice and cocoa...and other good stuff.<br />
<br />
While these cookies pair well with a cup of coffee or tea, they stand out on a cookie tray. They're more understated that their sugary counterpart - rather a gown up treat with a hint of chocolate, spice and essence of liqueur. And they're much easier to make than their shape suggests.<br />
<br />
I included Nocino in the filling. It's a liqueur made from walnuts, orange peels and spices (and a local distillery just started making it). The Nocino compliments the nuts and spices in the filling. If you prefer, you can substitute coffee or hazelnut liqueur.<br />
<br />
Feel free to roll the cookies as you like to form the design. I rolled each half of the recipe differently to make traditional palmier and circular shapes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m_xl3ujz9pQ/VndYhUoavkI/AAAAAAAACqE/6bC22e6im7M/s1600/IMG_2313.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-m_xl3ujz9pQ/VndYhUoavkI/AAAAAAAACqE/6bC22e6im7M/s400/IMG_2313.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make dough. Cover and refrigerate for 30 minutes until easy to handle.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2mV6g3VpZbM/VndYohZiiLI/AAAAAAAACrA/DnaJaBDM7X0/s1600/IMG_2380.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-2mV6g3VpZbM/VndYohZiiLI/AAAAAAAACrA/DnaJaBDM7X0/s400/IMG_2380.jpg" width="231" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like the flavor of Nocino for this cookie. If you <br />prefer, use a coffee or hazelnut liqueur.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lgh_SeBflmY/VndYhqRujvI/AAAAAAAACqU/p5tH6xMWBk4/s1600/IMG_2312.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://4.bp.blogspot.com/-lgh_SeBflmY/VndYhqRujvI/AAAAAAAACqU/p5tH6xMWBk4/s400/IMG_2312.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll each dough portion to a 12x8 inch rectangle. Spread <br />the filling to within 1/2 inch of the long edge.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-my9JnQTBJuw/VndYklYEIdI/AAAAAAAACqg/wblwuam6SHs/s1600/IMG_2315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-my9JnQTBJuw/VndYklYEIdI/AAAAAAAACqg/wblwuam6SHs/s400/IMG_2315.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll the long edges inward until the dough meets for a palmier <br />shape. Refrigerate dough log for 4-24 hours. Slice and bake.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dOACCogan_I/VndYljLhehI/AAAAAAAACqs/ki48F_UXkpo/s1600/IMG_2316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-dOACCogan_I/VndYljLhehI/AAAAAAAACqs/ki48F_UXkpo/s400/IMG_2316.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or roll up beginning with the long edge for a circular shape.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rGQphGepkhs/VndYoLpLphI/AAAAAAAACq8/TgWuHpOCd-U/s1600/IMG_2318.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-rGQphGepkhs/VndYoLpLphI/AAAAAAAACq8/TgWuHpOCd-U/s400/IMG_2318.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made both shapes.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6jMu37NzlSk/VndYmL4vFZI/AAAAAAAACqw/XQnoayvk2U8/s1600/IMG_2317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-6jMu37NzlSk/VndYmL4vFZI/AAAAAAAACqw/XQnoayvk2U8/s400/IMG_2317.jpg" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These cookies add an interesting design <br />(and unique flavor) to your cookie trays. </td></tr>
</tbody></table>
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<br />
<b>Cocoa Nut Swirls</b><br />
<div>
<i>Adapted from Better Homes & Gardens</i></div>
<div>
Yield: 72 cookies</div>
<div>
<br />
8 ounces cream cheese, softened<br />
1/2 cup sifted powdered sugar<br />
1/4 cup unsweetened cocoa powder<br />
2 tablespoons <a href="http://www.bhg.com/recipes/how-to/bake/flours-and-grains/"></a>all-purpose flour<br />
2 tablespoons Nocino, coffee liqueur or hazelnut liqueur<br />
1/2 cup finely chopped pecans or hazelnuts, toasted<br />
1/2 cup <a href="http://www.bhg.com/recipes/how-to/cooking-basics/how-to-soften-butter/"></a>butter, softened<br />
1/2 cup granulated sugar<br />
1/2 cup packed brown sugar<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon salt<br />
1 egg<br />
3 tablespoons milk<br />
1/2 teaspoon vanilla<br />
2 3/4 cups <a href="http://www.bhg.com/recipes/how-to/bake/flours-and-grains/"></a>all-purpose flour<br />
<div>
<br />
<i>Make filling:</i> combine cream cheese, powdered sugar, cocoa powder, 2 tablespoons flour, and the liqueur with an electric mixer on low to medium speed until smooth. If desired, stir in nuts. Cover; set aside.<br />
<br /></div>
<div>
<i>Make dough:</i> beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the 2-3/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.<br />
<br />
<i>Assemble:</i> On a lightly floured surface, roll dough, one portion at a time, into a 12x8-inch rectangle. Spread each rectangle with half of the filling, spreading to within 1/2 inch of the long edges. For palmier shape roll up the two long edges to meet in the center. For circular shape, roll beginning with long edge. Brush the dough seam with water and lightly press together. Wrap each roll in plastic wrap. Place on a tray or cookie sheet. Chill for 4 to 24 hours.</div>
<div>
<br />
<i>Bake:</i> Preheat oven to 375 degrees. Grease cookie sheets; set aside. Using a thin-blade knife, cut rolls into 1/4-inch slices. Place slices, cut sides down, 1 inch apart on the prepared cookie sheets. Bake about 8 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire racks; cool.</div>
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-4796835627329785552015-12-13T20:30:00.000-05:002015-12-13T20:30:51.851-05:00Fancy Cookies: TassiesMy family refers to tassies as "little pecan pies". I've made these cookies with several nut varieties, but the shells make a great crust for lots of fillings including pastry cream, pumpkin filling or even savory seasoned eggs.<br />
<br />
The trickiest part of these cookies is making uniform shells. I divide the dough into eight equal pieces, then roll each dough piece into three balls. Each dough ball gets pressed into the well of a mini muffin tin.<br />
<br />
Pressing the pastry into cups is much easier with the use of a tart tamper. This simple tool helps spread the dough evenly in the cup. It's a cheap investment and works with both a mini and regular muffin tins, depending on the size of your tarts.<br />
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For these tassies, I used hicans, a cross between a hickory nut and a pecan. Feel free to use the nut you prefer: pecans, walnuts, pistachios, macadamia, filberts or a mix. These cookies hold well in the freezer - just place in an airtight container and consume within six months.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9RnLZf_z9yE/Vm33ykfMTuI/AAAAAAAACng/HFOpOVlTRJM/s1600/IMG_2295.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-9RnLZf_z9yE/Vm33ykfMTuI/AAAAAAAACng/HFOpOVlTRJM/s400/IMG_2295.jpg" width="328" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Begin by making pastry: combine cream cheese, butter and flour.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tVrG4Rhzthw/Vm37ckuBCAI/AAAAAAAACoo/xEZfuOWr2z8/s1600/tas1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-tVrG4Rhzthw/Vm37ckuBCAI/AAAAAAAACoo/xEZfuOWr2z8/s400/tas1.jpg" width="371" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Form dough into a flattened circle, wrap and refrigerate for one hour.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dgdr8LnG9BY/Vm33ySvmgpI/AAAAAAAACno/2ohSIZGdU8U/s1600/IMG_2293.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="http://3.bp.blogspot.com/-dgdr8LnG9BY/Vm33ySvmgpI/AAAAAAAACno/2ohSIZGdU8U/s400/IMG_2293.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While the dough rests, prepare the nuts. These delicious hicans grow well in Ohio.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FZeGqR7MP2E/Vm37e1ZJr5I/AAAAAAAACo8/cBUBINSURrI/s1600/tas2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="http://4.bp.blogspot.com/-FZeGqR7MP2E/Vm37e1ZJr5I/AAAAAAAACo8/cBUBINSURrI/s400/tas2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide dough into eight wedges. Form each wedge <br />
into three balls for a total of 24 balls.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-chzM6TkfscY/Vm37iH_VTWI/AAAAAAAACpQ/kXtiQ8uQbdY/s1600/tas4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-chzM6TkfscY/Vm37iH_VTWI/AAAAAAAACpQ/kXtiQ8uQbdY/s400/tas4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drop pastry into the wells of a mini muffin pans.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SSO5JC-8-oM/Vm37gFb-qKI/AAAAAAAACpE/F_EHSQupUOM/s1600/tas3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="http://3.bp.blogspot.com/-SSO5JC-8-oM/Vm37gFb-qKI/AAAAAAAACpE/F_EHSQupUOM/s400/tas3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A tart tamper makes quick work of forming the shells.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OlujzWnnr7Y/Vm37iqgJXfI/AAAAAAAACpU/cRZrimrqODk/s1600/tas5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-OlujzWnnr7Y/Vm37iqgJXfI/AAAAAAAACpU/cRZrimrqODk/s400/tas5.jpg" width="325" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just coat the end in flour, then push into dough ball.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QExIV8t9xEA/Vm37jaGYX2I/AAAAAAAACpc/ZFWBsKO4JZo/s1600/tas6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-QExIV8t9xEA/Vm37jaGYX2I/AAAAAAAACpc/ZFWBsKO4JZo/s400/tas6.jpg" width="353" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough will be pushed around the tamper, lining the well.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vt8a3gpTWJU/Vm37ly3i12I/AAAAAAAACpk/rxd34DXHW4U/s1600/tas7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="http://2.bp.blogspot.com/-vt8a3gpTWJU/Vm37ly3i12I/AAAAAAAACpk/rxd34DXHW4U/s400/tas7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two pans done in a couple minutes!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-En7aRRygAmE/Vm37nSsovlI/AAAAAAAACpw/nJDQ95MQA3Y/s1600/tas8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-En7aRRygAmE/Vm37nSsovlI/AAAAAAAACpw/nJDQ95MQA3Y/s400/tas8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make the filling. I like using a measuring cup with a spout to help fill the cups.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0UD_I1RZ5-8/Vm37c6P81_I/AAAAAAAACow/ghXE7HPicu4/s1600/tas10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="http://4.bp.blogspot.com/-0UD_I1RZ5-8/Vm37c6P81_I/AAAAAAAACow/ghXE7HPicu4/s400/tas10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill the cups with about 1 Tbsp. filling and bake.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ix_zlkopm3Y/Vm37dWnqACI/AAAAAAAACo0/1qMsxg2Us6A/s1600/tas11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Ix_zlkopm3Y/Vm37dWnqACI/AAAAAAAACo0/1qMsxg2Us6A/s400/tas11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little pecan (hican) pies!</td></tr>
</tbody></table>
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<br />
<b>Pecan Tassies</b><br />
Makes 24<br />
<i>Adapted from Better Homes & Gardens New Cookbook</i><br />
<i><br /></i>
1/2 cup butter, softened<br />
3oz full fat cream cheese, softened<br />
1 cup all-purpose flour<br />
1 egg<br />
3/4 cup packed brown sugar<br />
1 Tbsp butter, melted<br />
1/2 cup coarsely chopped pecans (or substitute your favorite nut)<br />
<br />
Preheat oven to 325 degrees.<br />
<br />
Make pastry: Beat 1/2 cup butter and cream cheese until combined. Stir in flour. Form into a ball, flatten slightly, wrap in plastic wrap and refrigerate for one hour. Divide pastry into eight equal pieces. Roll each piece into three balls for a total of 24 pastry balls. Place one each in the wells of a mini muffin pan. Using a tart tamper, or your fingers, push pastry into the bottom and up the sides of the well.<br />
<br />
Make filling: Combine egg, brown sugar and melted butter. Stir in nuts. Spoon or pour about 1 Tbsp. filling into each pastry cup. Bake in a 325 degree oven for 30 minutes. Cool slightly in pan. Remove to a wire rack to cool completely.<br />
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<i><br /></i>Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-77183241888541938732015-12-11T20:00:00.000-05:002015-12-12T09:59:53.213-05:00Homemade Dressing (aka Stuffing)What the difference between dressing and stuffing? It depends on where it's cooked. Dressing is cooked in a baking dish while stuffing is cooked inside meat (like a turkey or pork chops). Growing up we ate dressing primarily around the holidays. Today, we eat it at the holidays and occasionally as an accompaniment to less formal meals including pork chops and chicken breasts.<br />
<br />
A dressing is a combination of starch, fruit, veg, nuts and seasonings. You can make new varieties just by swapping out ingredients. Below is my recipe for turkey dressing. When making a traditional dressing, I always include carrots, onions and celery. But that's just the beginning.<br />
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Starches: If you have a favorite dressing, you can switch up flavors by changing the starch. Instead of white bread, consider using wheat, cinnamon raisin, corn or pumpkin bread, any kind of grain (cooked rice, farro, barley), or omit the starch and pump up the veg.<br />
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Fruits, veg and nuts: Begin with a saute of carrots, celery and onions and then add in your favorites: mushrooms, roasted root vegetables, shredded cabbage or Brussels sprouts, spinach, fresh apples or pears, raisins or other dried fruits like dates, apricots, currants or cranberries. I also like a bit of crunch in my dressing and often add walnuts, pecans, hickory nuts, chestnuts or almonds.<br />
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Herbs & seasonings: I always add fresh parsley to dressings. Plus rosemary, sage, chives, thyme or lemon/orange zest.<br />
<br />
Here's a few of my favorite combos. All include chopped, sauteed carrots, onions and celery in addition to:<br />
<ul>
<li>Corn or pumpkin bread, cooked breakfast sausage, dried cranberries, pecans and sage</li>
<li>Cinnamon bread, bacon, fresh apples, walnuts and rosemary</li>
<li>Rice, dried apricots, almonds, thyme and lemon zest</li>
<li>Skip the starch: Mushrooms, spinach, walnuts or pine nuts, parsley, blue cheese (I like this in a rolled beef roast).</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gLQ6HBWEvS8/VmtSm_VfSoI/AAAAAAAACms/9HXqHe-eTIs/s1600/IMG_2249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-gLQ6HBWEvS8/VmtSm_VfSoI/AAAAAAAACms/9HXqHe-eTIs/s400/IMG_2249.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice and cube bread. Toast cubes in a 350 degree oven for 10 minutes to dry.</td></tr>
</tbody></table>
<div>
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<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7E1Jf-4OgNE/VmtSmQ8FKDI/AAAAAAAACmc/tSRbQU6FklM/s1600/IMG_2248.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-7E1Jf-4OgNE/VmtSmQ8FKDI/AAAAAAAACmc/tSRbQU6FklM/s400/IMG_2248.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start by cooking bacon in butter. Using two fats enhances flavor of the finished dressing.</td></tr>
</tbody></table>
<div>
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<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FWHoW94c8qc/VmtScKvKB6I/AAAAAAAACmY/YBTSo_BIVqQ/s1600/IMG_2246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://4.bp.blogspot.com/-FWHoW94c8qc/VmtScKvKB6I/AAAAAAAACmY/YBTSo_BIVqQ/s400/IMG_2246.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While bacon cooks, chop onion, carrot and celery.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m6WzohggO2o/VmtSmwKHA1I/AAAAAAAACmw/HCT66WrioJo/s1600/IMG_2250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-m6WzohggO2o/VmtSmwKHA1I/AAAAAAAACmw/HCT66WrioJo/s320/IMG_2250.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute veg until onions are translucent, about 10 minutes.</td></tr>
</tbody></table>
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<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EQu4BVvv404/VmtSsi9a2gI/AAAAAAAACnA/GJb25StFM5c/s1600/IMG_2251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="http://4.bp.blogspot.com/-EQu4BVvv404/VmtSsi9a2gI/AAAAAAAACnA/GJb25StFM5c/s400/IMG_2251.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While veg cooks, chop herbs. I use a mix of parsley and sage.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RvvkRLhboBI/VmtStBURWoI/AAAAAAAACnI/Tq5o2mJeLSs/s1600/IMG_2252.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-RvvkRLhboBI/VmtStBURWoI/AAAAAAAACnI/Tq5o2mJeLSs/s400/IMG_2252.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a large bowl, combine bread, cooked bacon, sauteed <br />
veg, pecans, cranberries and herbs. Toss to combine.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TB1qHPsUAQU/VmtStLFVoAI/AAAAAAAACnE/VfIdcqkWiGc/s1600/IMG_2253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-TB1qHPsUAQU/VmtStLFVoAI/AAAAAAAACnE/VfIdcqkWiGc/s400/IMG_2253.jpg" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in 3 cups stock. Allow bread to absorb liquid. Add more stock <br />
if necessary. Bread should be moist, but still hold together.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YY1SVKugaPI/VmtSvZoEL3I/AAAAAAAACnQ/dao2D12C_ss/s1600/IMG_2255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-YY1SVKugaPI/VmtSvZoEL3I/AAAAAAAACnQ/dao2D12C_ss/s400/IMG_2255.jpg" width="306" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place in a 9x13 pan. Cover with foil bake at 375 degrees <br />
for 30 minutes. Uncover and bake an additional 15 minutes.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Traditional Poultry Dressing</b></div>
<div>
Makes 10 servings</div>
<div>
<br /></div>
<div>
2 Tbsp butter</div>
<div>
4 slices thick cut bacon, chopped</div>
<div>
2 carrots, peeled and chopped</div>
<div>
2 celery stalks, chopped</div>
<div>
1 large onion, chopped</div>
<div>
8 cups bread cubes, toasted if fresh</div>
<div>
1 cup pecans</div>
<div>
1 cup dried cranberries</div>
<div>
3 Tbsp fresh parsley chopped</div>
<div>
2 Tbsp fresh sage, chopped</div>
<div>
3-4 cups poultry stock</div>
<div>
<br /></div>
<div>
Preheat oven to 375 degrees. In a large pan, saute bacon in butter until bacon is crispy. Remove bacon and drain on a paper towel. Saute carrots, onion and celery in remaining fat in pan until vegetables are softened and onion is translucent, about 10 minutes. While veg is cooking place bread cubes to a large bowl. Add cooked bacon, veg, pecans, cranberries and herbs to bread. Toss to combine. Add 3 cups stock, allow bread to soak all stock. Add up to another cup, if necessary (liquid required depends on dryness of bread). Place in a 9x13 baking dish and cover with foil. Bake 30 minutes. Uncover and bake an additional 15 minutes. Serve.</div>
<div>
</div>
<br />
<br />
<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-28028957432518365812015-12-04T21:24:00.000-05:002015-12-04T21:24:01.114-05:00Fancy Cookies: Pistachio-Vanilla BeanWe eat more pistachios around the holidays. Something about pistachios with a side of red wine reminds me of Christmas festivities. So when I saw this recipe I thought it might make the perfect addition to the holiday cookie box (minus the wine).<br />
<br />
These shortbread cookies are stuffed with pistachios, then dipped in white chocolate and sprinkled with more pistachios. They come together fast and I like the ability to mix up a batch and store in the fridge for up to two days until I'm ready to bake. <br />
<br />
The white chocolate is a nice foil to the salty, dry roasted nuts. If your tastes lean towards less sweet, more savory shortbread, you could omit it. Or swap it out for a dip in dark chocolate. These cookies freeze well. Just place in an airtight container and place in the freezer. Consume within three months.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l7nr_Idop2E/VmJEOIAh7SI/AAAAAAAAClg/8RCFmLrvQ18/s1600/IMG_2283.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://3.bp.blogspot.com/-l7nr_Idop2E/VmJEOIAh7SI/AAAAAAAAClg/8RCFmLrvQ18/s400/IMG_2283.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix dough ingredients, form into a log and refrigerate at least 2 hours.<br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XCWzc6E6szQ/VmJEOLh4uVI/AAAAAAAAClk/BABprvvcC1E/s1600/IMG_2284.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="170" src="http://3.bp.blogspot.com/-XCWzc6E6szQ/VmJEOLh4uVI/AAAAAAAAClk/BABprvvcC1E/s400/IMG_2284.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refrigerated dough is easier to slice. </td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RuE3HglceIM/VmJEOslweqI/AAAAAAAAClw/OTBAGMRlhxg/s1600/IMG_2285.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-RuE3HglceIM/VmJEOslweqI/AAAAAAAAClw/OTBAGMRlhxg/s400/IMG_2285.jpg" width="330" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice logs into 1/4 inch slices. Place on baking sheet <br />and bake at 375 degrees for about 8 minutes.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t_y8IUCo8zk/VmJESjUktcI/AAAAAAAACmI/41jxSIZyd3I/s1600/IMG_2286.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-t_y8IUCo8zk/VmJESjUktcI/AAAAAAAACmI/41jxSIZyd3I/s400/IMG_2286.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow cookies to cool slightly on baking sheet. Remove to a rack to cool completely.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-anaKZnGhwXY/VmJESjsi-QI/AAAAAAAACmE/4Y3VWR9Nn74/s1600/IMG_2287.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-anaKZnGhwXY/VmJESjsi-QI/AAAAAAAACmE/4Y3VWR9Nn74/s400/IMG_2287.jpg" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt chocolate and shortening. Dip half of cookie in <br />chocolate and sprinkle with additional nuts.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-E73g-8Bcfe8/VmJESgqzvFI/AAAAAAAACmA/H2Bk3lGSOhI/s1600/IMG_2288.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-E73g-8Bcfe8/VmJESgqzvFI/AAAAAAAACmA/H2Bk3lGSOhI/s400/IMG_2288.jpg" width="381" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet, salty, buttery deliciousness!</td></tr>
</tbody></table>
<br />
<b>Pistachio-Vanilla Bean Cookies</b><br />
<i>from Better homes and Gardens</i><br />
<div>
Makes about 50 cookies<br />
<br />
1 cup <a href="http://www.bhg.com/recipes/how-to/cooking-basics/how-to-soften-butter/"></a>butter, softened<br />
3/4 cup sugar<br />
1/2 tsp vanilla extract<br />
1/4 tsp salt<br />
1 vanilla bean<br />
2 cups <a href="http://www.bhg.com/recipes/how-to/bake/flours-and-grains/"></a>all-purpose flour<br />
1 cup finely chopped salted dry-roasted pistachio nuts<br />
6 oz white chocolate, cut up<br />
2 tsp shortening</div>
<div>
1/4 cup finely chopped salted dry-roasted pistachio nuts<br />
<br />
In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1 cup pistachios.<br />
<br /></div>
<div>
Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.</div>
<div>
<br />
Preheat oven to 375 degrees. Line cookie sheets with parchment paper; set aside. Cut chilled logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 8 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.</div>
<div>
<br />
Combine white chocolate and shortening in a microwave-safe bowl. Heat in 30 second increments, stirring often, until melted. Dip half of each cookie into melted chocolate mixture. Sprinkle with 1/4 cup reserved nuts. Place on a wire rack over waxed paper and let stand until set.<br />
<br />
<br /></div>
Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-59665295341785150232015-12-02T15:53:00.001-05:002015-12-02T15:53:46.273-05:00Fancy Cookies: Molasses Spice Cookies with Orange DrizzleMolasses and spice remind me of my grandmother. She introduced me to traditional gingerbread cake - straightforward with lots of molasses and ginger topped with a bit of whipped cream. The cake was one of her favorites. Growing up in Appalachia her family often used molasses, rather than sugar, in confections, as a pancake topper, even to sweeten coffee.<br />
<br />
These cookies are inspired by those flavors. The drizzle of orange glaze adds brightness and complements the cookie's cinnamon and ginger. They're not too fancy (or, fussy as grandma said of overly done baked goods), but they are tasty and pair well with a cup of coffee or tea. Grandma would've approved!<br />
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rDYqNc0qKzs/Vl9WdKIny4I/AAAAAAAACkg/8UzwPZVE9Z4/s1600/IMG_2265.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-rDYqNc0qKzs/Vl9WdKIny4I/AAAAAAAACkg/8UzwPZVE9Z4/s400/IMG_2265.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start by creaming butter and sugar until fluffy.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SU0POFlgePk/Vl9Wc7Eg6CI/AAAAAAAACkk/1bYvNy-W8WU/s1600/IMG_2266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-SU0POFlgePk/Vl9Wc7Eg6CI/AAAAAAAACkk/1bYvNy-W8WU/s400/IMG_2266.jpg" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in egg and molasses.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FXQFj8yGU7Q/Vl9WiBYLNzI/AAAAAAAAClA/nDs668QyWXQ/s1600/IMG_2268.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-FXQFj8yGU7Q/Vl9WiBYLNzI/AAAAAAAAClA/nDs668QyWXQ/s400/IMG_2268.jpg" width="302" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in combined flour, baking soda, spices and salt. Batter will be thick.</td></tr>
</tbody></table>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LHQ_RHdId38/Vl9WditM8FI/AAAAAAAACkw/OldofyQljF4/s1600/IMG_2267.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-LHQ_RHdId38/Vl9WditM8FI/AAAAAAAACkw/OldofyQljF4/s400/IMG_2267.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a small dasher or teaspoon, place dough on lined cookie sheet. <br />Bake 7 minutes. Cool 1 minute on baking sheet <br />before removing to a rack to cool completely.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IsXZq36CdjM/Vl9Wi5PguVI/AAAAAAAAClE/6tFJj-QB6eQ/s1600/IMG_2269.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-IsXZq36CdjM/Vl9Wi5PguVI/AAAAAAAAClE/6tFJj-QB6eQ/s400/IMG_2269.jpg" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine drizzle ingredients. Using a teaspoon, lightly drizzle over cookies.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UG7klR0c2Rg/Vl9WiyL70hI/AAAAAAAAClI/2ghm33rspdk/s1600/IMG_2270.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UG7klR0c2Rg/Vl9WiyL70hI/AAAAAAAAClI/2ghm33rspdk/s400/IMG_2270.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft, spiced cookies topped with sweet orange glaze. </td></tr>
</tbody></table>
<br /></div>
<div>
<br /></div>
<div>
<b>Molasses Spice Cookies</b><br />
<div>
makes about 2 1/2 dozen cookies</div>
<div>
<br />
2 cups all-purpose flour<br />
1 1/2 tsp baking soda<br />
1 tsp ground cinnamon<br />
1/2 tsp ground ginger<br />
1/2 tsp salt<br />
3/4 cup unsalted butter, softened</div>
<div>
1 cup sugar<br />
1 large egg<br />
1/4 cup molasses<br />
<br />
Preheat <a href="http://www1.macys.com/shop/search?keyword=oven">oven</a> to 350 degrees. In a medium <a href="http://www1.macys.com/shop/dining-entertaining/serveware/Brand/Martha%20Stewart%20Collection?id=7923">bowl</a>, whisk together flour, baking soda, cinnamon, ginger and salt. With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.</div>
<div>
<br /></div>
<div>
Using a 1-inch dasher, scoop dough onto parchment lined baking sheet. Bake 7 minutes. Cool 1 minute on baking sheet. Transfer to racks to cool completely.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Orange Drizzle</b></div>
<div>
1 1/2 cup confectioners sugar</div>
<div>
grated zest of 1 orange</div>
<div>
4-5 tsp milk</div>
<div>
Combine sugar and zest. Add enough milk to make icing easy to drizzle. Using a teaspoon, drizzle over cooled cookies. Allow icing to harden before storing.<br />
<br />
<br /></div>
</div>
Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-44799988243508039612015-11-28T15:13:00.000-05:002015-11-28T15:13:59.241-05:00Fancy Cookies: Peanut Butter Sandwich<div>
I have a few holiday cookies that I make each year (like <a href="http://jansjars.blogspot.com/2014/12/holiday-cookies-cream-horns.html">cream horns</a> and <a href="http://jansjars.blogspot.com/2014/12/holiday-cookies-decorated-cut-outs.html">decorated cut-outs</a>) but I also like adding a few new varieties to the mix. This year I'm adding this tasty peanut butter sandwich cookie.</div>
<div>
<br /></div>
<div>
I'm a big peanut butter fan and these cookies don't disappoint. Tender peanut butter cookies are filled with peanut butter and marshmallow creme - similar to fluffernutters. If you prefer less peanut butter, consider using a chocolate or hazelnut filling.</div>
<div>
<br /></div>
<div>
Sandwich cookies are as easy as drop cookies but seem much fancier. These come together fast and hold well in the freezer. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dQKMBhzaiJk/Vln05-UqFiI/AAAAAAAACjk/xpSy5tSDThs/s1600/IMG_2258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-dQKMBhzaiJk/Vln05-UqFiI/AAAAAAAACjk/xpSy5tSDThs/s400/IMG_2258.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine butter or margarine and peanut butter. </td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oRwbnC1S_nA/Vln06PkljKI/AAAAAAAACjw/XmJD4KtJjCk/s1600/IMG_2259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-oRwbnC1S_nA/Vln06PkljKI/AAAAAAAACjw/XmJD4KtJjCk/s400/IMG_2259.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add sugars, baking soda and powder.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-83mi2mmwhM0/Vln06jwatkI/AAAAAAAACj4/JM0r9VfA1Eg/s1600/IMG_2260.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-83mi2mmwhM0/Vln06jwatkI/AAAAAAAACj4/JM0r9VfA1Eg/s400/IMG_2260.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add eggs, vanilla and flour.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LwPaxCpF1i4/Vln0-HNw43I/AAAAAAAACkM/Avet4kHFzTM/s1600/IMG_2261.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-LwPaxCpF1i4/Vln0-HNw43I/AAAAAAAACkM/Avet4kHFzTM/s400/IMG_2261.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a small dasher, place batter on a cookie sheet. <br />Bake for 7-8 minutes at 375 degrees.</td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IN2BPMgUuU0/Vln09zK2rKI/AAAAAAAACkE/a9TBNATz2s0/s1600/IMG_2262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-IN2BPMgUuU0/Vln09zK2rKI/AAAAAAAACkE/a9TBNATz2s0/s400/IMG_2262.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine filling ingredients, beating until well combined.</td></tr>
</tbody></table>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YWGjXxYfv8s/Vln0-VKcibI/AAAAAAAACkQ/xbLSF9fMzto/s1600/IMG_2263.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="http://3.bp.blogspot.com/-YWGjXxYfv8s/Vln0-VKcibI/AAAAAAAACkQ/xbLSF9fMzto/s400/IMG_2263.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place filling between cookies. Enjoy!</td></tr>
</tbody></table>
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<div>
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<b>Peanut Butter Cookies</b><div>
<i>adapted from Better Homes and Gardens</i></div>
<div>
makes about two dozen sandwich cookies<br /><div>
<br /></div>
<div>
1/2 cup butter or margarine</div>
<div>
1/2 cup chunky or smooth peanut butter</div>
<div>
1/2 cup granulated sugar</div>
<div>
1/2 cup packed brown sugar</div>
<div>
1/2 tsp baking soda</div>
<div>
1/2 tsp baking powder</div>
<div>
1 egg</div>
<div>
1/2 tsp vanilla</div>
<div>
1 1/4 cups all-purpose flour</div>
<div>
Preheat oven to 375 degrees. Combine butter/margarine and peanut butter. Beat on medium high speed for 30 seconds. Add sugars, baking soda and baking powder. Beat in egg and vanilla until combined. Stir in flour.</div>
<div>
<br /></div>
<div>
Scoop dough using a 1-inch dasher. Roll in granulated sugar if desired. Place on baking sheet 1 inch apart. Bake in preheated oven for 7-8 minutes. Cool. </div>
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<div>
<b>Peanut Butter Cream Filling</b><br />3/4 cup chunky or smooth peanut butter<br />3/4 cup marshmallow creme<br />3 Tbsp milk<br />1/2 tsp ground cinnamon<br />3 Tbsp powdered sugar<br /><br />In a medium bowl whisk together peanut butter, marshmallow creme, milk and cinnamon. Gradually whisk in powdered sugar.</div>
</div>
</div>
<div>
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<div>
<i>Assemble: </i>Turn half of baked cookies so bottom side is up and top each with about a teaspoon of filling. Top each with a second cookie. Serve.</div>
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com2tag:blogger.com,1999:blog-1498552971548279717.post-310887998518114322015-11-16T20:46:00.000-05:002015-11-24T16:14:50.295-05:00Baking Now Tour: Petit Fours<div>
Welcome to the <a href="https://morethanoregano.com/baking-now-holiday-tour/">Baking Now Tour</a>! I'm excited to be a part of a conversation of favorite holiday treats. In case you're unfamiliar with Baking Now, a new tour stop features a cherished recipe each Tuesday until Christmas. Guests also have a chance to win an ebelskiver pan! My friend <a href="https://twitter.com/BethBillstrom?lang=en">Beth</a> over at <a href="https://morethanoregano.com/baking-now-holiday-tour/">More Than Oregano</a> organized the tour and has all the details (including how to enter the contest).</div>
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<div>
I have a love of baking that started with my grandma and mom, two fantastic bakers who eschewed store bought baked goods. Homemade dessert was a part of every meal. I didn't really eat commercial confections until I started visiting the homes of my friends. And, to my young way of thinking, I thought my friends were SO LUCKY! Oreos were the bomb!<br />
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Growing up we made a handful of Christmas cookies, most of which were offered on party buffets. Desserts at our sit-down meals were cakes and pies. The recipe below is a combination of cake, pie and cookie: white cake, filled with lemon curd all in a bit-sized package. My no-nonsense grandma would've found these Petit Fours fancy, and I know she would've loved them!<br />
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I usually begin my holiday baking in late October. In addition to seeking out cookies that are unique, I need cookies that freeze well. I like being able to pull them from the freezer, fill a box and give to clients, friends and family. Frozen cookies also make entertaining easy - I have dessert ready to go should guests drop in.</div>
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These Petit Fours are the perfect two-bite after dinner sweet. The cake has a fine, tender crumb, reminiscent of a traditional white wedding cake. If you don't like white cake, substitute your favorite cake flavor (any 9-inch, two layer recipe will work).</div>
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I filled the cakes with lemon curd which is best made a day in advance. If you don't want to make curd, feel free to use commercially prepared or your favorite cake filling, jam, fondant, etc. This method can yield a variety of flavor combinations (I especially like chocolate cakes with peanut butter filling for Ohio State tailgates).</div>
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Happy Holidays y'all! Wishing you a bountiful table surrounded by people you love.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8CpmbieSnDU/VkUF3UfIcNI/AAAAAAAACfs/QebAF9TnffU/s1600/IMG_2122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8CpmbieSnDU/VkUF3UfIcNI/AAAAAAAACfs/QebAF9TnffU/s400/IMG_2122.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make the lemon filling. I use a makeshift double boiler: place <br />
a pot on the stove. Fill with 2-3 inches of water.</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ot5xKViTFTc/VkUF3GfuVVI/AAAAAAAACf0/lJvnKcZh5O4/s1600/IMG_2123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Ot5xKViTFTc/VkUF3GfuVVI/AAAAAAAACf0/lJvnKcZh5O4/s400/IMG_2123.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place a bowl on top of the pot. Make sure the pot doesn't sit in the water.<br />
<br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_KxdKsO7wNI/VkUF21WgVWI/AAAAAAAACfw/v6ebrxelQ0Q/s1600/IMG_2124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-_KxdKsO7wNI/VkUF21WgVWI/AAAAAAAACfw/v6ebrxelQ0Q/s400/IMG_2124.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine filing ingredients in the bowl. Cook <br />
and stir over medium heat for 15 minutes.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-r7rEsZCoJto/VkUF9ueOT_I/AAAAAAAACgE/3udT_WOvJ_4/s1600/IMG_2130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="http://4.bp.blogspot.com/-r7rEsZCoJto/VkUF9ueOT_I/AAAAAAAACgE/3udT_WOvJ_4/s400/IMG_2130.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The curd is ready when it coats a spoon. Resist the urge to <br />
continue cooking as the curd will continue to thicken as it cools.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SrcsDuwj-Tk/VkUF91WpaiI/AAAAAAAACgI/TdiiPeDSWvA/s1600/IMG_2132.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="http://3.bp.blogspot.com/-SrcsDuwj-Tk/VkUF91WpaiI/AAAAAAAACgI/TdiiPeDSWvA/s400/IMG_2132.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover and chill in refrigerator overnight. The filling will become very thick.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sqfMqqjODCw/VkUH4_VFzXI/AAAAAAAACgc/yh4C8iIZc58/s1600/IMG_2133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="http://3.bp.blogspot.com/-sqfMqqjODCw/VkUH4_VFzXI/AAAAAAAACgc/yh4C8iIZc58/s400/IMG_2133.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make the cake. Begin by greasing a 12"x17" baking sheet. Line with <br />
parchment paper, leaving an overhang. Grease paper.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1I3sMWFsW84/VkUH4nP8M7I/AAAAAAAACgg/ZcwVqFjEjf4/s1600/IMG_2134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-1I3sMWFsW84/VkUH4nP8M7I/AAAAAAAACgg/ZcwVqFjEjf4/s400/IMG_2134.jpg" width="343" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">Cream together butter, shortening, baking powder, sugar, salt and extracts until fluffy.</span></span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7W9MYRUf934/VkUH3PH6ZfI/AAAAAAAACgU/vwh7ANCBKxg/s1600/IMG_2135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-7W9MYRUf934/VkUH3PH6ZfI/AAAAAAAACgU/vwh7ANCBKxg/s400/IMG_2135.jpg" width="378" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add egg whites, flour and milk. Batter will be creamy and light.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IABXXJfdxts/VkUH6cstcwI/AAAAAAAACg0/reg7O2piEFg/s1600/IMG_2138.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-IABXXJfdxts/VkUH6cstcwI/AAAAAAAACg0/reg7O2piEFg/s400/IMG_2138.jpg" width="351" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread batter evenly in prepared pan. Bake & cool.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xOSzzNKf9Nw/VkUJtUt4AoI/AAAAAAAACg8/Dufy7sKtehc/s1600/IMG_2142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="http://4.bp.blogspot.com/-xOSzzNKf9Nw/VkUJtUt4AoI/AAAAAAAACg8/Dufy7sKtehc/s400/IMG_2142.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using paper overhang, lift cooled cake from pan.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Q7yWHx6XPXE/VkUJwSK5ycI/AAAAAAAAChk/PLa1qCiS-yU/s1600/IMG_2147.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="http://4.bp.blogspot.com/-Q7yWHx6XPXE/VkUJwSK5ycI/AAAAAAAAChk/PLa1qCiS-yU/s400/IMG_2147.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice in half, making two 12" x 8.5" halves. Spread lemon filling on one half.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rOc19lbodGY/VkUJwS9fjiI/AAAAAAAACho/ofn6M5yvews/s1600/IMG_2149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="http://2.bp.blogspot.com/-rOc19lbodGY/VkUJwS9fjiI/AAAAAAAACho/ofn6M5yvews/s400/IMG_2149.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stack other half of cake on top of filling.Trim cake <span style="font-size: 12.8px;">to </span><br />
<span style="font-size: 12.8px;">even edges. I usually remove 1/2 inch from each side.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T-KXjtzvcJg/VkULHE2MfMI/AAAAAAAAChw/wEGLTvIQsuM/s1600/IMG_2154.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="331" src="http://3.bp.blogspot.com/-T-KXjtzvcJg/VkULHE2MfMI/AAAAAAAAChw/wEGLTvIQsuM/s400/IMG_2154.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut cake into 1.5" x 1.5" squares.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fSBxpRs_GnY/VkULbnpU8LI/AAAAAAAACiA/JAWlf1Ol6kQ/s1600/IMG_2150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-fSBxpRs_GnY/VkULbnpU8LI/AAAAAAAACiA/JAWlf1Ol6kQ/s400/IMG_2150.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make fondant: Melt chocolate. Combine with <br />
powdered sugar, corn syrup, hot water and vanilla.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Guf7X00FJAA/VkULbdKrvGI/AAAAAAAACiI/yOnzEbPo9IQ/s1600/IMG_2152.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Guf7X00FJAA/VkULbdKrvGI/AAAAAAAACiI/yOnzEbPo9IQ/s400/IMG_2152.jpg" width="395" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To coat, place cake on fork. Use a spoon to drizzle fondant <span style="font-size: 12.8px;">over cake. </span><br />
<span style="font-size: 12.8px;">Set covered cake on cooling rack to dry. If fondant becomes </span><br />
<span style="font-size: 12.8px;">thick, place bowl over a pot of simmering water to warm.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YeElWWIbOhM/VkULbDzZwyI/AAAAAAAACiE/J_-v4oQQBHE/s1600/IMG_2151.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-YeElWWIbOhM/VkULbDzZwyI/AAAAAAAACiE/J_-v4oQQBHE/s400/IMG_2151.jpg" width="203" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If desired, decorate dipped cakes with colored sugar or piping icing.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SQdspAxnO-Q/VkUMn6f0KuI/AAAAAAAACiU/jRy61NsYWBc/s1600/IMG_2155.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-SQdspAxnO-Q/VkUMn6f0KuI/AAAAAAAACiU/jRy61NsYWBc/s400/IMG_2155.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow fondant to dry. Serve or place in freezer and consume within three months.</td></tr>
</tbody></table>
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<div>
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<div>
<b>Lemon Filling</b><br />
Makes 1 1/2 cups<br />
This tangy filling pairs well with white cakes, but is also great served with fresh berries. Resist the urge to cook more than 15 minutes. While the curd will seem loose, it thickens as it cools. It's finished when it coats the back of a spoon.<br />
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4 large egg yolks<br />
1/2 cup lemon juice<br />
zest of 3 lemons<br />
1/8 tsp salt<br />
1 1/2 cups sugar<br />
6 Tbsp butter, cut into pieces<br />
Combine all the ingredients in a double boiler. Cook and stir for 15 minutes. Remove from heat, place in a bowl and place plastic wrap coated with cooking spray directly on curd to prevent a skin from forming. Refrigerate overnight.</div>
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<b><br /></b>
<b>Cake</b></div>
<div>
Makes 26-30 finished petit fours</div>
<div>
<br />
8 Tbsp butter, softened</div>
<div>
1/2 cup vegetable shortening</div>
<div>
1 Tbsp baking powder</div>
<div>
1 3/4 cups superfine sugar</div>
<div>
3/4 tsp salt</div>
<div>
2 tsp vanilla extract</div>
<div>
1 tsp almond extract</div>
<div>
5 large egg whites</div>
<div>
2 3/4 cups cake flour</div>
<div>
1 cup milk</div>
<div>
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<div>
Preheat oven to 350 degrees. Grease a 12"x17" rimmed baking sheet. Fit with parchment paper leaving overhang on sides. Grease the parchment paper. </div>
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<div>
In a large mixing bowl cream together butter, shortening, baking powder, sugar, salt and extracts until fluffy, about 5 minutes. Add egg whites, one at a time, beating after each addition. Stir one-third of the flour into mixture, then half the milk, another third of the flour, remaining milk and remaining flour. Scrape the bottom and sides of bowl occasionally.</div>
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Pour batter into prepared pan. Bake at 350 degrees for 23-25 minutes. Cool completely. Lift cake out of pan using parchment paper. Set aside.</div>
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<b><br /></b>
<b>Poured Fondant</b><br />
<div>
2 cup white chocolate chips<br />
8 cups (2 lb.) confectioner's sugar<br />
1/2 cup light corn syrup<br />
1/2 cup plus 2 Tbsp hot water<br />
2 teaspoon vanilla extract<br />
pinch of salt<br />
<br />
Melt the white chocolate in the microwave, stirring until smooth. Sift sugar into a large bowl. Add the corn syrup and hot water to sugar, stirring until smooth. Stir in melted chocolate and vanilla to the sugar mixture. If the mixture is too thick to pour, reheat it briefly over a pot of simmering water. The mixture pours smoothly at about 100°F.<br />
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<b>Assemble</b><br />
Cut cake in half to make two 12" x 8.5". Spread 1 1/2 cups filling evenly over one of the pieces. Place the second cake half on top. Trim edges. Cut cake into 1 1/2" strips. Cut each strip into 1 1/2" wide pieces.<br />
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Using a fork, dip bottom of each cake into warm fondant. Using a spoon, drizzle additional fondant over top and sides to encase cake. Set petit four on a cooling rack. Decorate if desired. Let fondant completely set up. Serve or place in freezer and consume within three months.<br />
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-63859198175325556902015-11-13T20:03:00.001-05:002015-11-13T20:03:26.835-05:00Pumpkin Soup<ul style="box-sizing: border-box; list-style: none; margin-bottom: 1.11111em; margin-top: 0px; padding: 0px;">When I need a quick dinner, soup often fits the bill. This pumpkin soup comes together fast and pairs well with BLTs or a salad topped with cranberries, pecans and blue cheese. It's also perfect for fall and I've even served this as a first course to the Thanksgiving meal.</ul>
<ul style="box-sizing: border-box; list-style: none; margin-bottom: 1.11111em; margin-top: 0px; padding: 0px;">I like the flavor of puree made from <a href="http://jansjars.blogspot.com/2015/10/processing-pumpkins-step-by-step-videos.html">roasted pumpkin</a>. If you don't want to make your own, substitute commercially canned pumpkin. If you're looking for a lighter soup, feel free to omit the milk or half & half. The pumpkin flavor is so delicious, you'll never miss it. Top the soup with roasted pumpkin seeds, pecans, hickory nuts or chestnuts. </ul>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bQIEBiqVLd4/VkaCeKb3aQI/AAAAAAAACi0/hRDosTf9FAc/s1600/IMG_2199.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-bQIEBiqVLd4/VkaCeKb3aQI/AAAAAAAACi0/hRDosTf9FAc/s400/IMG_2199.jpg" width="351" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook the onions in margarine. Add a can of chicken stock. Cook until onions are<br />tender. Puree, add pumpkin, remaining broth and seasonings and simmer 10 minutes.<br /><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rk_KbdigHD0/VkaCdJ6RQ0I/AAAAAAAACiw/_FPZxyuJoPw/s1600/IMG_2200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-rk_KbdigHD0/VkaCdJ6RQ0I/AAAAAAAACiw/_FPZxyuJoPw/s400/IMG_2200.jpg" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add milk or half & half, if desired. Warm but do not boil. Serve.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-56XdJF2zI70/VkaCfaHoteI/AAAAAAAACjI/w4fwYPvykq0/s1600/IMG_2202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-56XdJF2zI70/VkaCfaHoteI/AAAAAAAACjI/w4fwYPvykq0/s400/IMG_2202.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top with roasted pumpkin seeds or nuts. Perfect <br />accompaniment to a sandwich or salad.</td></tr>
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<ul style="box-sizing: border-box; list-style: none; margin-bottom: 1.11111em; margin-top: 0px; padding: 0px;"><b>Pumpkin Soup</b></ul>
1 cup chopped onion<br />2 Tbsp margarine<div>
3 cups chicken broth, homemade or canned</div>
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15 ounces (scant 2 cups) pumpkin puree, fresh or canned<br />1 tsp salt<br />1⁄4 tsp ground cinnamon<br />1⁄8 tsp ground ginger<br />1⁄8 tsp ground black pepper</div>
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1 Tbsp brown sugar<br />1 cup milk or half and half, optional</div>
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<br />Saute onion in margarine in a medium saucepan until tender. Add half of chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor (or use an immersion blender). Process until smooth.<br /><br />Add remaining broth, pumpkin, salt, ground cinnamon, ground ginger, ground pepper and brown sugar; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk or half & half, if desired. Heat through but do not boil. Ladle into individual soup bowls. </div>
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-33217761772987123572015-11-08T17:09:00.000-05:002015-11-08T17:09:42.244-05:00Pumpkin Whoopie PiesIf you're a follower of my blog, you know we grow and <a href="http://jansjars.blogspot.com/2015/10/processing-pumpkins-step-by-step-videos.html">process</a> our own pumpkins, which results in a lot of puree in the freezer. While I do like pumpkin pie, I've found other ways to incorporate the squash in both sweet and savory dishes. <div>
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These whoopie pies are a fun change from a traditional pumpkin cake. They're portable and easy to eat. I especially like to serve them at a casual fall <a href="http://jansjars.blogspot.com/2015/06/hosting-supper-club.html">Supper Club</a> where they can be enjoyed around the bonfire sans silverware. They also make a great addition to fall tailgates and school parties. Bonus: they can be made with whole grain flour.</div>
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The size of the cookies is up to you. I prefer a smaller size but you can make much larger. Just be sure to increase the bake time. </div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dr3abythY4w/Vj_AiVa8asI/AAAAAAAACdY/NbbDtC0VreE/s1600/IMG_2070.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-dr3abythY4w/Vj_AiVa8asI/AAAAAAAACdY/NbbDtC0VreE/s320/IMG_2070.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Begin by combining <span style="text-align: start;">butter, oil, sugar, molasses, <br />baking powder, baking soda, salt, and spices.<br /><br /></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YVFrDFTCQnc/Vj_AiKYuwII/AAAAAAAACdk/urwXZ70zSSo/s1600/IMG_2071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YVFrDFTCQnc/Vj_AiKYuwII/AAAAAAAACdk/urwXZ70zSSo/s320/IMG_2071.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: start;"> Add eggs and pumpkin. The mixture may appear curdled. </span><span style="font-size: x-small; text-align: start;">Don't worry - <br />the batter will come together with the addition of the flour.<br /><br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Gldk_7fUgvk/Vj_AiXB_jpI/AAAAAAAACdg/Wbh7KWA9Djk/s1600/IMG_2072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Gldk_7fUgvk/Vj_AiXB_jpI/AAAAAAAACdg/Wbh7KWA9Djk/s320/IMG_2072.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in flour, mixing just until smooth.<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xHXEZieg68w/Vj_DI6Y57BI/AAAAAAAACeE/nq5Lk1SF8OA/s1600/IMG_2131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-xHXEZieg68w/Vj_DI6Y57BI/AAAAAAAACeE/nq5Lk1SF8OA/s320/IMG_2131.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have several dashers I use to make cookies, <br />but this is my favorite: 1 1/2 inch scoop.<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cnn2O1oYGDw/Vj_AjPqIgOI/AAAAAAAACds/oMpFQp5XovI/s1600/IMG_2073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-cnn2O1oYGDw/Vj_AjPqIgOI/AAAAAAAACds/oMpFQp5XovI/s320/IMG_2073.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoop batter onto cookie sheets. Instead of <br />parchment paper, I like using a silpat.<br /><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ex8yHdu9BUo/Vj_AmNPi-XI/AAAAAAAACd8/9fMP90-i8xU/s1600/IMG_2074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ex8yHdu9BUo/Vj_AmNPi-XI/AAAAAAAACd8/9fMP90-i8xU/s320/IMG_2074.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake 8-9 minutes. Let cool on the baking <br />sheet for 5 minutes before removing.<br /><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-De0HOCihH_w/Vj_Alw_vWKI/AAAAAAAACd4/sEtQz3l1Wzg/s1600/IMG_2112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="http://4.bp.blogspot.com/-De0HOCihH_w/Vj_Alw_vWKI/AAAAAAAACd4/sEtQz3l1Wzg/s320/IMG_2112.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine filling ingredients and fill cooled cookies.</td></tr>
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<br /><br /><b>Pumpkin Whoopie Pies</b></div>
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<i>Adapted from King Arthur Flour</i><br /><br />COOKIES<br />1/2 cup soft butter<br />1/2 cup vegetable oil<br />2 cups firmly packed brown sugar<br />2 tablespoons molasses<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1 teaspoon salt<br />2 teaspoons cinnamon<br />1 teaspoon ground ginger<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon ground cloves<br />2 large eggs<br />15-ounce can pumpkin purée (or a scant 2 cups if using fresh puree)<br />3 1/4 cups All-Purpose Flour or White Whole Wheat Flour<br /><br />FILLING<br />8-ounce package cream cheese, room temperature<br />4 tablespoons soft butter<br />2 cups confectioners' sugar, sifted<br />1 teaspoon vanilla extract<br /><br /><br /><i>Make the cookies</i>: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper. Beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin.<br /><br /><div>
Add the flour in two additions, mixing well after each addition. Use a small dasher to deposit the thick batter onto the prepared baking sheets. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 8 -9 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.</div>
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<i>Make the filling</i>: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and beat for 2 to 3 minutes, until very fluffy.<br /><br /><i>Assemble:</i> Divide filling between half of cookies. Top with remaining cookies.<br /></div>
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Yield: About 30 sandwich cookies.</div>
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-45316641500029702132015-10-22T13:19:00.000-04:002015-10-22T13:19:33.130-04:00Cider DoughnutsThe first time I had cider doughnuts I was traveling with the hub through Vermont in the fall. We stopped at <a href="http://www.coldhollow.com/">Cold Hollow Cider Mill</a>, where in addition to cider, they sell fresh, hot doughnuts just pulled from the fryer. It's impossible not to buy a doughnut (or six). This recipe is reminiscent of those treats.<br />
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Although baked, these cake doughnuts have all the flavor of the fried version. They're tender, sweet and since they don't require yeast, come together fast. You'll need a doughnut pan - both sizes (regular and mini) will work with this recipe. I like a coating of cinnamon sugar, but you can also roll in powdered sugar or dunk in a glaze.<br />
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They're great for breakfast but I've also used as a base for dessert: just top with a dollop of ice cream and drizzle with caramel sauce. These doughnuts don't hold well, so eat them the day their made.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0ImMpN0e5UY/Vibk-NVF2vI/AAAAAAAACb8/nFJSRB7XiCg/s1600/IMG_2021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="http://3.bp.blogspot.com/-0ImMpN0e5UY/Vibk-NVF2vI/AAAAAAAACb8/nFJSRB7XiCg/s400/IMG_2021.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly coat a doughnut pan with non-stick spray. I like mini doughnuts.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xWQMVGEBFrE/Vibk-N4tpWI/AAAAAAAACcE/PfVrfD0IW3Y/s1600/IMG_2022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-xWQMVGEBFrE/Vibk-N4tpWI/AAAAAAAACcE/PfVrfD0IW3Y/s400/IMG_2022.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine batter ingredients. The batter will be fluffy.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1OCNz3BsFGE/Vibk-ilKKkI/AAAAAAAACcM/R2L_HLRcu-g/s1600/IMG_2023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-1OCNz3BsFGE/Vibk-ilKKkI/AAAAAAAACcM/R2L_HLRcu-g/s400/IMG_2023.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill the wells. I sometimes place the batter in a piping bag to make the job easier.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UPs0xzMMl6s/ViblC_2BFBI/AAAAAAAACcY/wL_aqT1G1Gw/s1600/IMG_2024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UPs0xzMMl6s/ViblC_2BFBI/AAAAAAAACcY/wL_aqT1G1Gw/s400/IMG_2024.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake doughnuts, cool five minutes and turn out of pan.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NA8JIBw8tf0/ViblD76rPYI/AAAAAAAACck/kV1KmmLKAwM/s1600/IMG_2027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="http://1.bp.blogspot.com/-NA8JIBw8tf0/ViblD76rPYI/AAAAAAAACck/kV1KmmLKAwM/s400/IMG_2027.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll in your choice of cinnamon-sugar, powdered sugar or glaze.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YKLarSEudls/ViblDAXDjtI/AAAAAAAACcg/BPCucTB2oh8/s1600/IMG_2026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-YKLarSEudls/ViblDAXDjtI/AAAAAAAACcg/BPCucTB2oh8/s400/IMG_2026.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini doughnuts for breakfast! Pretty and delicious.</td></tr>
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<b>Cider Doughnuts</b><br />
<i>Adapted from King Arthur Flour</i><br />
Makes about 24 mini doughnuts<br />
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2 tablespoons soft butter<br />
2 tablespoons vegetable oil<br />
1/4 cup sugar<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1/8 teaspoon ground nutmeg<br />
2 tablespoons <a href="http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint">boiled cider</a> or thawed frozen apple juice concentrate<br />
1 large egg<br />
1 teaspoon baking powder<br />
1/8 teaspoon baking soda<br />
1 1/4 cup all-purpose flour<br />
1/2 cup milk<br />
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Preheat the oven to 400°F. Grease a standard or mini doughnut pan. Beat together the butter, oil, sugar, salt, and spices. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.<br />
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Whisk together the baking powder, baking soda, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops.<br />
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Bake the doughnuts for 10-12 minutes for a standard doughnut or 7-9 minutes for mini doughnuts, until a cake tester inserted into one comes out clean. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool. Roll in powdered sugar or cinnamon-sugar mixture.<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com2tag:blogger.com,1999:blog-1498552971548279717.post-73641554889654966782015-10-18T17:36:00.001-04:002015-10-22T19:23:33.086-04:00Processing Pumpkins: Step-by-Step VideosRecently <a href="https://twitter.com/BG_garden">Bren Haas</a> and I got together to talk fresh pumpkin processing. Together we hosted #CanningLive: Pumpkin Edition. Our previous #CanningLive event covered <a href="http://jansjars.blogspot.com/2015/09/homemade-applesauce.html">applesauce</a> making & preserving, but this time we thought it would be fun to share the process via Periscope videos.<br />
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In case you missed it, the videos are below. Each shows a phase in the process from fresh pumpkin to puree to pie. You can also check out my previous blog on <a href="http://jansjars.blogspot.com/2014/10/processing-pumpkins.html">pumpkin processing</a>, plus lots of pumpkin recipes including <a href="http://jansjars.blogspot.com/2015/10/cinnamon-swirl-pumpkin-rolls.html">pumpkin cinnamon rolls</a> and my <a href="http://jansjars.blogspot.com/2015/10/my-favorite-pumpkin-pie.html">favorite pumpkin pie</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">One big Fairytale pumpkins will provide you with pies all year!</td></tr>
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How to prepare and roast fresh pumpkin.</div>
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Pureeing roasted pumpkin.</div>
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Draining pumpkin, my compost bin and messy countertops. </div>
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Packaging the pumpkin puree for the freezer. USDA does </div>
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not recommend canning pumpkin puree. </div>
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Bonus: Making homemade whipped cream for your pumpkin pie!</div>
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-58629740555016823142015-10-13T20:32:00.000-04:002015-10-13T20:32:25.175-04:00My Favorite Pumpkin PieWe grow a few varieties of eating pumpkins. Each fall we pick and <a href="http://jansjars.blogspot.com/2014/10/processing-pumpkins.html">process</a> the crop into puree that we freeze for use in baked goods throughout the year. The flavor of a Fairytale or Long Island Cheese pumpkin is richer and more complex that commercially canned pumpkin.<br />
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A freezer full of pumpkin inspires me to find new ways to use it. The puree can be used in both sweet and savory dishes. I like it in cakes, scones and muffins as well as soups. My latest favorites include <a href="http://jansjars.blogspot.com/2015/10/cinnamon-swirl-pumpkin-rolls.html">pumpkin cinnamon rolls</a> and pumpkin mousse. And of course, pie. We eat pumpkin pie September through March.<br />
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I've tried lots of recipes, but Libby's Famous Pumpkin Pie is the best version of a traditional pie. It's easy, fast and has a good balance of spices that compliment, rather than overpower, the pumpkin flavor. It's delicious plain or with a dollop of whipped cream.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--h0NtJ24pIU/Vh2bEDfexhI/AAAAAAAACbA/IJ5LFbXviTs/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/--h0NtJ24pIU/Vh2bEDfexhI/AAAAAAAACbA/IJ5LFbXviTs/s400/IMG_1753.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Long Island Cheese pumpkin on the vine.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--iPBvWxAH7Y/Vh2a6v_DfcI/AAAAAAAACa4/axsjaTNj25g/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/--iPBvWxAH7Y/Vh2a6v_DfcI/AAAAAAAACa4/axsjaTNj25g/s400/IMG_0163.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few large pumpkins provide lots of puree. <br />This will hold in the freezer for a year.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-e_ijm9nmRiA/Vh2bLMtuJBI/AAAAAAAACbI/rOKSdJgzxiI/s1600/IMG_1887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-e_ijm9nmRiA/Vh2bLMtuJBI/AAAAAAAACbI/rOKSdJgzxiI/s400/IMG_1887.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare a 9-inch crust. Here's my favorite crust <a href="http://jansjars.blogspot.com/2015/10/homemade-pie-crust.html">recipe</a>.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UxozZck0INo/Vh2beJWd6WI/AAAAAAAACbc/Jjbw8uKGLnk/s1600/IMG_2011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-UxozZck0INo/Vh2beJWd6WI/AAAAAAAACbc/Jjbw8uKGLnk/s400/IMG_2011.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine sugar, spices and salt. I like to pass <br />my spices through a sieve to break up clumps.<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cPGgoueOu1s/Vh2bdYUFvEI/AAAAAAAACbU/ITYaxNyqSrY/s1600/IMG_2012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-cPGgoueOu1s/Vh2bdYUFvEI/AAAAAAAACbU/ITYaxNyqSrY/s400/IMG_2012.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add eggs, pumpkin and evaporated milk. Pour into pie shell.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-c9n_t8b5GPs/Vh2bevQDsgI/AAAAAAAACbg/IFNkTFO47YA/s1600/IMG_2013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-c9n_t8b5GPs/Vh2bevQDsgI/AAAAAAAACbg/IFNkTFO47YA/s400/IMG_2013.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees <br />and bake for 40 to 50 additional minutes. Cool 2 hours before cutting. </td></tr>
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If desired, top with homemade whipped cream.</div>
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<b>Libby's Famous Pumpkin Pie</b><br />
3/4 cup granulated sugar<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon ground cloves<br />
2 large eggs<br />
15 oz. fresh or canned pumpkin puree<br />
1 can (12 fl. oz.) evaporated milk<br />
1 unbaked 9-inch (4-cup volume) <a href="http://jansjars.blogspot.com/2015/10/homemade-pie-crust.html">pie shell</a><br />
Whipped cream (optional)<br />
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Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.<br />
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Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-42183436557949575192015-10-12T20:58:00.000-04:002015-10-12T20:58:08.918-04:00Homemade Pie CrustMy love of pie started with my grandmother. When making a pie, she filled the leftover crust remnants with fruit filling (often apple) and twisted it up to form a dumpling. With more crust than a traditional piece of pie, we ate the dumpling in a bowl topped with milk.<br />
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While I don't often make those sweet dumplings today, I do make lots of pies. Fruit, cream, nut, even savory pies frequently appear on our table. I didn't start making pies until my late twenties when I realized good pies were hard to come by and if I wanted one, I'd have to make it.<br />
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The best crusts, both tender and flaky, are a combination of two fats. I typically use shortening, and since we process a hog each year, a bit of lard. If that doesn't sit well with you, consider using a combination of shortening and butter.<br />
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This recipe is a combination of several recipes. I've used it for years and find it nearly foolproof, easy and delicious. The pastry is easier to roll if it's refrigerated for 30 minutes before using, but depending on time, I often use it as soon as it's made.<br />
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This recipe makes one crust. For a double-crust pie, double the ingredients and roll half the dough for each crust. If your recipe calls for a pre-baked pastry, place crust in pie plate and line with a sheet of parchment paper. Fill crust with dried beans (or, omit paper and beans and thoroughly dock crust with the tines of a fork). Bake in a 425 degree oven for 10-12 minutes.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5Hm3yHRrCso/VhxR1C1nvuI/AAAAAAAACZM/IWO0funza6A/s1600/IMG_1885.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-5Hm3yHRrCso/VhxR1C1nvuI/AAAAAAAACZM/IWO0funza6A/s400/IMG_1885.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine flour and salt. Cut in fat. Add water, shape into <br />a disk, wrap in plastic and refrigerate for 30 minutes.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NwrO2WPa4Vc/VhxR7W4WjJI/AAAAAAAACZw/rTewiv4h5wE/s1600/IMG_2006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-NwrO2WPa4Vc/VhxR7W4WjJI/AAAAAAAACZw/rTewiv4h5wE/s400/IMG_2006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll crust on a liberally floured surface. Roll from the center out to keep crust even thickness.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3geX2c2NaJ0/VhxR7QIqbhI/AAAAAAAACZ4/H26sUgYkfw0/s1600/IMG_2007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-3geX2c2NaJ0/VhxR7QIqbhI/AAAAAAAACZ4/H26sUgYkfw0/s400/IMG_2007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place in pie plate: Make sure crust loosened from counter by <br />running a spatula under dough. Flip half of dough over rolling pin.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8qSuTg5LaOo/VhxR9k0gUTI/AAAAAAAACaA/XDgWOF7HPF0/s1600/IMG_2009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8qSuTg5LaOo/VhxR9k0gUTI/AAAAAAAACaA/XDgWOF7HPF0/s400/IMG_2009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lift dough using pin. Place in pin in center of pie plate. Unroll pastry into plate. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-73eI2CimoLI/VhxR-fDQ33I/AAAAAAAACaI/hE5x9qRN8Jg/s1600/IMG_2010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-73eI2CimoLI/VhxR-fDQ33I/AAAAAAAACaI/hE5x9qRN8Jg/s400/IMG_2010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently push dough into corners of the plate. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-B-YB0PWnTx4/VhxR2a6givI/AAAAAAAACZg/FQdLVByoq1c/s1600/IMG_1887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-B-YB0PWnTx4/VhxR2a6givI/AAAAAAAACZg/FQdLVByoq1c/s400/IMG_1887.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trim dough and flute edges. Use in recipe.</td></tr>
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<b>Pie Pastry</b><br />
Makes one crust for 9 inch pie<br />
1 cup flour<br />
1/2 tsp salt<br />
1/3 cup shortening plus 1 Tbsp lard<br />
3-4 Tbsp cold water<br />
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Combine flour and salt. Cut in shortening until you have a mix of large and small pieces of fat. Add water, 1 Tbsp at a time just until dough comes together. Do not overmix. Shape dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll dough, place in pie plate and use in recipe.<br />
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<i>A note about using a food processor to make pastry: </i>I prefer a pastry blender, rather than a food processor to cut in the fat. Pastry that's made in a food processor can be easily over processed, developing a texture of fine sand. An over processed crust will be mealy rather than flaky.<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com1tag:blogger.com,1999:blog-1498552971548279717.post-24853116698358342732015-10-10T20:36:00.000-04:002015-10-10T20:36:55.406-04:00Game Day Snack: Caramelized Onion DipFall is my favorite time of year. It means cooler weather, a respite from growing and preserving food, and more couch surfing on the weekend while watching football games (or Netflix). Admittedly, if my Buckeye's aren't playing, my focus is on the snacks rather than the game.<br />
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Whether or not we entertain on game day, I usually make snacks. In fact, I keep a list of appetizers and finger foods on a handwritten list near the stove (in a pile of papers that includes the grocery list, new recipes and other important notes). A variety of food that's utensil optional makes for easy noshing couchside. It's a favorite way to spend a chilly fall afternoon.<br />
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With a sour cream and mayo base, this dip is rich. For a lighter version, replace all or part of the sour cream with Greek yogurt/light mayo and serve with vegetable dippers instead of chips. It's best made a day in advance as the the flavor intensifies as it sits in the refrigerator overnight.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SFKTMOc1tRU/Vhlk0tiYMQI/AAAAAAAACYI/GadUv0JayuE/s1600/IMG_1994.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-SFKTMOc1tRU/Vhlk0tiYMQI/AAAAAAAACYI/GadUv0JayuE/s400/IMG_1994.jpg" width="392" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't be put off by the large pile of onions - they'll cook down.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PP2AioX1oME/Vhlk1jUrhwI/AAAAAAAACYU/ckYH8DdIDeU/s1600/IMG_1995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-PP2AioX1oME/Vhlk1jUrhwI/AAAAAAAACYU/ckYH8DdIDeU/s400/IMG_1995.jpg" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Occasionally stir to prevent burning. These need to cook longer.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Fk-RT7CTSi0/Vhlk3rw6EtI/AAAAAAAACYc/lUhL9EgtcMA/s1600/IMG_1996.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Fk-RT7CTSi0/Vhlk3rw6EtI/AAAAAAAACYc/lUhL9EgtcMA/s400/IMG_1996.jpg" width="343" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The onions are finished when they've cooked down and deep golden brown.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OY1HLgeNJDo/Vhlk6AqKqlI/AAAAAAAACYw/ofrWj1jVUBM/s1600/IMG_1997.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-OY1HLgeNJDo/Vhlk6AqKqlI/AAAAAAAACYw/ofrWj1jVUBM/s400/IMG_1997.jpg" width="283" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The house smells great!! Let the mixture cool to room temp and coarsely chop.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HAXV2Ft_8Pc/Vhlk6KXj16I/AAAAAAAACYo/VfuUn6sO-v0/s1600/IMG_1998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-HAXV2Ft_8Pc/Vhlk6KXj16I/AAAAAAAACYo/VfuUn6sO-v0/s400/IMG_1998.jpg" width="332" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine onions with remaining ingredients. Refrigerate overnight.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PzXyAtx80nM/Vhlk7C7Dc4I/AAAAAAAACY0/wNEnOvNAwqQ/s1600/IMG_2004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="http://3.bp.blogspot.com/-PzXyAtx80nM/Vhlk7C7Dc4I/AAAAAAAACY0/wNEnOvNAwqQ/s400/IMG_2004.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with your favorite chips or vegetables.</td></tr>
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<b>Caramelized Onion Dip</b><br />
<i>Adapted from Foodnetwork.com</i><br />
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2 Tbsp unsalted butter<br />
2 Vidalia onions, sliced into 1/4-inch-thick rings<br />
2 large shallots, sliced into 1/8-inch-thick rings<br />
3 cloves garlic, minced<br />
2 cups sour cream<br />
1 cup mayonnaise<br />
1 tsp celery salt<br />
1 tsp Worcestershire sauce<br />
Kosher salt and freshly ground pepper<br />
Potato chips, for serving<br />
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In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.<br />
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In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Serve with potato chips.<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-41466104096322382842015-10-05T20:02:00.000-04:002015-10-05T20:02:57.761-04:00Cinnamon-Swirl Pumpkin Rolls<div class="separator" style="clear: both; text-align: left;">
Each fall we <a href="http://jansjars.blogspot.com/2014/10/processing-pumpkins.html">process </a>our eating pumpkins and freeze to enjoy throughout the year. Depending on the growing season, I usually have plenty of pumpkin puree. I use most of it in baked goods, but use to make bisque, oatmeal and pudding. </div>
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These delicious breakfast rolls combine pumpkin, whole grain flour and dried fruit to provide a hearty start to your day. If you don't eat them all, they re-warm well in the microwave. I added the dried cranberries and swapped out the crystallized ginger for pecans.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NNNDPicYxAA/VhLUfMI7T-I/AAAAAAAACW8/nd7MowjtP3Y/s1600/IMG_1941.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-NNNDPicYxAA/VhLUfMI7T-I/AAAAAAAACW8/nd7MowjtP3Y/s400/IMG_1941.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine dough ingredients in a mixer until a shaggy dough comes together. </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--g3c5xf_0U8/VhLUezVY3NI/AAAAAAAACW0/X4-BvmXP438/s1600/IMG_1942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/--g3c5xf_0U8/VhLUezVY3NI/AAAAAAAACW0/X4-BvmXP438/s400/IMG_1942.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead for a few minutes. Dough will form a soft, smooth ball.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jR1Kd0Xd4Is/VhLUfNusSnI/AAAAAAAACW4/KN8mB7fi08U/s1600/IMG_1943.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-jR1Kd0Xd4Is/VhLUfNusSnI/AAAAAAAACW4/KN8mB7fi08U/s400/IMG_1943.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place in a greased bowl, turning to coat top. Cover and let rise.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MgIVdDs2uMw/VhLUiFfkXhI/AAAAAAAACXE/jyeqTrZDc3c/s1600/IMG_1944.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-MgIVdDs2uMw/VhLUiFfkXhI/AAAAAAAACXE/jyeqTrZDc3c/s320/IMG_1944.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll dough on a greased surface to 14" x 22" rectangle.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GLu0W5oUGeY/VhLUj1Brs7I/AAAAAAAACXU/Ldi9iHtRHq8/s1600/IMG_1945.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-GLu0W5oUGeY/VhLUj1Brs7I/AAAAAAAACXU/Ldi9iHtRHq8/s400/IMG_1945.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top with cinnamon sugar and dried fruit/crystallized ginger, if using.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SHrsod0hERw/VhLUjjlk_TI/AAAAAAAACXQ/WD_PBLO1q98/s1600/IMG_1946.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-SHrsod0hERw/VhLUjjlk_TI/AAAAAAAACXQ/WD_PBLO1q98/s400/IMG_1946.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Starting at the short end, roll dough to form a log. Pinch seam to seal.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Z8ZSBoLyRxM/VhLUmafhN5I/AAAAAAAACXc/BeqTuixDopA/s1600/IMG_1947.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Z8ZSBoLyRxM/VhLUmafhN5I/AAAAAAAACXc/BeqTuixDopA/s400/IMG_1947.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice log into 9 equal pieces. Place in a greased 9" pan. Cover and let rise.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yt0HSOw3INQ/VhLUoSw0tQI/AAAAAAAACXs/4flJ2fRguck/s1600/IMG_1949.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-yt0HSOw3INQ/VhLUoSw0tQI/AAAAAAAACXs/4flJ2fRguck/s400/IMG_1949.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake for 25-30 minutes at 375 degrees. Let cool 15 minutes.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DsUcVM2bHjc/VhLUpnJewXI/AAAAAAAACX0/1lbcdmFfTb8/s1600/IMG_1953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-DsUcVM2bHjc/VhLUpnJewXI/AAAAAAAACX0/1lbcdmFfTb8/s400/IMG_1953.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make glaze and drizzle over rolls. </td></tr>
</tbody></table>
<br /><br /><b>Cinnamon Swirl Pumpkin Rolls</b><div>
<i>Adapted from King Arthur Flour</i><br /><br /><u>Dough</u><br />1 cup canned or fresh pumpkin puree<br />2 large eggs<br />2 tablespoons to 1/4 cup lukewarm water*<br />1/4 cup soft butter<br />2 1/2 cups All-Purpose Flour<br />1 3/4 cups White Whole Wheat Flour<br />1/4 cup nonfat dry milk<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/4 teaspoon ground cloves, optional<br />3 tablespoons brown sugar, light or dark<br />1 1/2 teaspoons salt<br />2 teaspoons instant yeast<br />*Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. </div>
<div>
<br /><u>Filling</u><br />3/4 cup granulated sugar</div>
<div>
1 tablespoon ground cinnamon</div>
<div>
1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional<br /><br /><u>Glaze</u><br />1 cup confectioners' sugar<br />1 tablespoon butter<br />1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze<br /><br />Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.<br /><br />Make the filling: Combine granulated sugar and cinnamon. Spread over dough, leaving one short edge free of filling. Sprinkle with crystallized ginger or dried fruit (or both), if desired. Starting with the short end that's covered with filling, roll the dough into a log.<br /><br />Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.<br /><br />Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.<br /><br />To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.<br /><br />Yield: 9 rolls.</div>
Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-41959877013304677762015-09-17T12:42:00.000-04:002015-09-17T12:44:05.458-04:00Homemade ApplesauceOne of my favorite side dishes is applesauce. It's perfect with everything from roasted meats to lunchmeat sandwiches. Making and preserving a big batch in the fall means I always have quick side dish ready throughout the year.<br />
<br />
The best sauce is made using several variety of apples. I often refer to an apple usage <a href="http://www.ohioapples.com/Ohio_Apples_Orchards_Flavor_Characteristics.htm">chart</a> before heading to the orchard. I like to include Golden Delicious and Rome and toss in a third variety based on what's available and the advice of my grower.<br />
<br />
I can and freeze the sauce, depending on time and freezer space (we usually get a side of pork in the fall, and I need room in the freezer for holiday cookies). It's one of the few foods that is equally delicious fresh, frozen or canned.<br />
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Depending on the flavor of the apples, I'll add a bit of sugar or honey for sweetness and a sprinkle of cinnamon. Feel free to season as you like - purists can leave out sugar and spices entirely. Using a food mill eliminates the need to peel the apples (and saves a lot of time). The mill removes seeds and peels, and produces a smooth sauce. However, if you prefer a chunky sauce, you'll want to forgo the mill, peel the apples and after cooking, mash the apples slightly with a potato masher.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ajixGS6PIdk/VfrJYs11ToI/AAAAAAAACUg/KCanNg1mLLU/s1600/apples%2Bin%2Bsink.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ajixGS6PIdk/VfrJYs11ToI/AAAAAAAACUg/KCanNg1mLLU/s400/apples%2Bin%2Bsink.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We have a consistently underperforming apple tree. Glad for our local orchards! </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RNeaqV2DnNM/VfrJX9wp39I/AAAAAAAACUo/RF7cNSi6Dkc/s1600/15637158518_e440324ed0_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-RNeaqV2DnNM/VfrJX9wp39I/AAAAAAAACUo/RF7cNSi6Dkc/s400/15637158518_e440324ed0_z.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wash apples and place in a stockpot with water. I don't <br />
peel as the food mill will separate the peel from pulp.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Gu7Ujof00_0/VfrJZrufk2I/AAAAAAAACVM/1ehjtHDl84w/s1600/in%2Bpan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="http://2.bp.blogspot.com/-Gu7Ujof00_0/VfrJZrufk2I/AAAAAAAACVM/1ehjtHDl84w/s400/in%2Bpan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As apples cook, stir frequently to prevent sticking. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w1yRXYPTsmE/VfrJYYNIlmI/AAAAAAAACVk/3xgG0nWrjGk/s1600/15637403467_776d13794e_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-w1yRXYPTsmE/VfrJYYNIlmI/AAAAAAAACVk/3xgG0nWrjGk/s400/15637403467_776d13794e_z.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While apples cook, prepare jars. Wash jars, lids and rings in hot soapy <br />
water. No need to sterilize jars if process time is 10 or more minutes. <br />
Ball lids no longer require heat treatment (simmered in boiling <br />
water). Just wash and place on jars.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OsD_pt9WCGY/VfrJX56KwgI/AAAAAAAACVg/j58I-v-ax-o/s1600/15637159778_14d553ee7b_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OsD_pt9WCGY/VfrJX56KwgI/AAAAAAAACVg/j58I-v-ax-o/s400/15637159778_14d553ee7b_z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Several varieties of food mills are available. I use the KitchenAid attachment (left)<br />
which makes really quick work of fruits and vegetables. However, the old <br />
school hand mill on the right works perfectly and is less expensive. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PV2QLSZYcKo/VfrJZaZD4TI/AAAAAAAACVA/7RMVIz0hnoo/s1600/grinding2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://4.bp.blogspot.com/-PV2QLSZYcKo/VfrJZaZD4TI/AAAAAAAACVA/7RMVIz0hnoo/s400/grinding2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked apples are added to the top. An auger forces the fruit through the mill. <br />
Sauce comes out bottom into the glass bowl and skin/seeds come out the <br />
tiny opening to the right and fall into the stainless steel bowl. <br />
The process is very efficient with little waste.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VY1J4Y4MwBc/VfrJZ6CQfiI/AAAAAAAACVI/3U1qSybN1AI/s1600/on%2Bspoon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-VY1J4Y4MwBc/VfrJZ6CQfiI/AAAAAAAACVI/3U1qSybN1AI/s400/on%2Bspoon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished sauce should round up on a metal spoon.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ppnqwGR2u7s/VfrJX8sgV2I/AAAAAAAACUk/xUlHGRmOSyo/s1600/15202368324_acd6f3d1ac_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://2.bp.blogspot.com/-ppnqwGR2u7s/VfrJX8sgV2I/AAAAAAAACUk/xUlHGRmOSyo/s400/15202368324_acd6f3d1ac_z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill jars, wipe rims and adjust lids.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-E9nPgLWomU8/VfrJYZtNCUI/AAAAAAAACU0/U3lRor1QyqQ/s1600/15798917136_2b5b86c91b_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-E9nPgLWomU8/VfrJYZtNCUI/AAAAAAAACU0/U3lRor1QyqQ/s400/15798917136_2b5b86c91b_z.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let jars cool on the counter 12 hours before storing. </td></tr>
</tbody></table>
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<br />
<b>Applesauce</b><br />
<i>Adapted from the Ball Blue Book Guide to Preserving</i><br />
Yield: about 6 pints<br />
<br />
8-10 lbs apples<br />
1 to 1 1/2 cups water<br />
1-2 cups sugar<br />
Cinnamon or nutmeg to taste, optional<br />
<br />
Wash apples. Peel if desired and quarter. Combine apples and water in a large stockpot. Cook over medium heat until soft, stirring to prevent sticking. Remove from heat and pass mixture through a food mill. Return pulp to stockpot. Add sugar and spices, if desired. Bring applesauce to a boil.<br />
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Ladle hot applesauce into jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rim and adjust lids. Lower jars into simmering water, making sure water covers jars by at least 1 inch. Begin timing when water boils. Process pints or quarts 20 minutes. Turn off fire, remove canner lid and let jars cool 5 minutes before removing from canner. Cool jars 12 hours, remove rings, wipe jars and store. Consume within one year.<br />
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<b><i>To freeze</i></b>: After passing apples through food mill, add seasonings, if desired. Do not reheat. Place sauce in freezer containers and place in freezer. Consume within one year.<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-90011230171848482732015-09-10T12:33:00.001-04:002018-09-10T12:35:18.068-04:00CanningLive: Pumpkin EditionInterested in learning how to process fresh pumpkins? Then join us for the second annual #CanningLive event on Saturday, October 3, 2015 from 1:00pm to 2:00pm EST as we live tweet the process. Although the event name suggests we'll be canning, the USDA recommends that pumpkin puree should be frozen (more on that during the event).<br />
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We'll live tweet, and post on Facebook, how to select, break down, roast and puree fresh pumpkin. By the end of the event you'll know how to make and store homemade puree perfect for pies, soups and side dishes.<br />
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<span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;">Joining me in my kitchen will be <a href="https://brenhaas.com/" target="_blank">Bren Haas</a>, host of <a href="http://connectsharegrow.com/">#GardenChat</a> and local food enthusiast. If it's anything like last year's event, Bren will be furiously photographing, video recording and posting! </span><br />
<span class="s1" style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;"><br /></span>
<span class="s1" style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;">Rather than a traditional chat </span><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;">with posted questions, we'll be tweeting and posting while we're processing. In addition to discussing pumpkins, </span><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;">we'll also post freezing tips, share pumpkin recipes and take food preservation questions.</span><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;"> Followers can watch the process, join in the conversation and ask questions using #CanningLive.</span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;" />
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">Find Us:</b><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">Twitter</i><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;">: log on and follow us by using #CanningLive</span><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">Facebook</i><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; line-height: 20.79px;">: Join the group </span><a href="https://www.facebook.com/groups/354664451366370/" style="background-color: white; color: #774c00; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px; text-decoration: none;">#CanningLive</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oBLYgSffoX8/VfGnNk9J70I/AAAAAAAACTo/Qh7ymN_BqeA/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-oBLYgSffoX8/VfGnNk9J70I/AAAAAAAACTo/Qh7ymN_BqeA/s400/IMG_1753.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost ready to harvest.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4mglONIbBWU/VfDjzbTpwlI/AAAAAAAACTM/0XeUrmkBw7c/s1600/pump%253Asquash.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://3.bp.blogspot.com/-4mglONIbBWU/VfDjzbTpwlI/AAAAAAAACTM/0XeUrmkBw7c/s400/pump%253Asquash.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We grow several varieties of pumpkins and winter squash.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TAK8BD-aI0o/VfDjzUDKRXI/AAAAAAAACTU/pLTwm8EhX8A/s1600/muskee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-TAK8BD-aI0o/VfDjzUDKRXI/AAAAAAAACTU/pLTwm8EhX8A/s400/muskee.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of pies from a single pumpkin!!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nU8yfTBcv50/VfDjzX6dW-I/AAAAAAAACTc/5uGKD4kBTxY/s1600/in%2Bcontainers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-nU8yfTBcv50/VfDjzX6dW-I/AAAAAAAACTc/5uGKD4kBTxY/s400/in%2Bcontainers.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy fresh pumpkin in baked goods, soups and side dishes.</td></tr>
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Have questions about pumpkins or food preservation? Leave them in the comment section below.<br />
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<br />Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0tag:blogger.com,1999:blog-1498552971548279717.post-845581818986279022015-09-08T21:09:00.000-04:002015-09-08T21:09:22.450-04:00Preserved Foods JudgingI've been judging preserved food competitions for over 20 years. Most take place at county fairs and cover water bath, pressure canned and dehydrated foods.<br />
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Competitors are often surprised to learn I don't taste products. Because a sealed jar doesn't ensure a safe product (previously discussed <a href="http://jansjars.blogspot.com/2015/05/home-canning-faqs.html">here</a>), I judge the jars on other properties. A lot can be learned just by looking at the jar:<br />
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<ul>
<li>Food Maturity: Green beans should be tender and young. Large beans are generally overly mature and tough. Pickles should be made using small pickling cucumbers, which when harvested young, have small seeds.</li>
<li>Appropriate headspace: Recipes can call for anywhere from 1 1/4 inch to 1/4 inch headspace.</li>
<li>Submerged food: Liquid should cover the food. Exposed food can discolor during storage.</li>
<li>Clarity of liquid: Cloudy liquid can be caused by over processing, causing the food to break down (different produce varieties also stand up better to canning). </li>
<li>Discolored food: Light colored fruit, like apples, pears and peaches, can oxidize and brown during preparation and processing.</li>
<li>Correct pack: Peaches should be cut in half, cavity side down. Whole fruit, like cherries, should be packed tightly without crushing fruit.</li>
<li>Fruit spreads: Jellies should be clear, not cloudy and move slightly. Jams should have a tighter set with bits of fruit distributed throughout the jar.</li>
<li>Firm seal: An unsealed jar is automatically disqualified. </li>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MeYGNcBQgYQ/Ve3m2GduieI/AAAAAAAACSg/eXVKydXP2aw/s1600/jars.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-MeYGNcBQgYQ/Ve3m2GduieI/AAAAAAAACSg/eXVKydXP2aw/s400/jars.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jars are arranged by class. I prefer to judge in front of<br />
exhibitors (open judging). Questions are encouraged.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0Amn1wt0c5g/Ve3m2HMUo9I/AAAAAAAACSc/FY5CiFObXhQ/s1600/applesauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="http://2.bp.blogspot.com/-0Amn1wt0c5g/Ve3m2HMUo9I/AAAAAAAACSc/FY5CiFObXhQ/s400/applesauce.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The applesauce in the center was placed first. The other two sauces oxidized <br />
(safe to eat, but discolored from browning fruit during <br />
processing). The jar on the left has too much headspace.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-r3EG9yIgs3M/Ve3m2kZCgxI/AAAAAAAACSo/cdh_2wnjXmw/s1600/sweet%2Bcherries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-r3EG9yIgs3M/Ve3m2kZCgxI/AAAAAAAACSo/cdh_2wnjXmw/s400/sweet%2Bcherries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neither of these jars of sweet cherries won first place. The jar on the left <br />
doesn't have enough headspace and the fruit is packed loosely. <br />
The cherries on the right are sitting above the liquid.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4NaUY9V4MWM/Ve3m2Rc0llI/AAAAAAAACSk/aRPbJc9qiRE/s1600/sour%2Bcherry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="http://3.bp.blogspot.com/-4NaUY9V4MWM/Ve3m2Rc0llI/AAAAAAAACSk/aRPbJc9qiRE/s400/sour%2Bcherry.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These were all nice jars of sour cherries. The center and right jars <br />
both had too little headspace with fruit outside the liquid.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ImoR-Rld0a8/Ve3m11AxhCI/AAAAAAAACSs/ulKXjsLlUjY/s1600/jelly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ImoR-Rld0a8/Ve3m11AxhCI/AAAAAAAACSs/ulKXjsLlUjY/s400/jelly.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To judge jellies, I pass a light through the jar. The clearer the jelly, the higher <br />
the quality. How do you ensure clear liquid? Refrain from squeezing <br />
the jelly bag as it force bits of pulp into the fruit juice.</td></tr>
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Have questions about your entries? Leave a comment below!</div>
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Janet Cassidyhttp://www.blogger.com/profile/08157396860171050078noreply@blogger.com0